[{"title":"Cookbook:A Nice Cup of Tea","name":"A Nice Cup of Tea","ingredients":["32 fl oz (1 L) hot water","3–5 measures of loose tea leaves or 3–5 tea bags","Sweetener, such as sugar or honey, to taste","Milk or lemon juice to taste"],"steps":["Pour freshly-drawn water into a tea kettle, and heat it to your desired temperature. An electric kettle is fast and convenient.","Pour some hot tap water into your teapot and let stand for about several seconds to a minute to pre-warm it. Alternately, you can swish some of the hotter boiling water from your kettle around in the teapot for a few seconds. Pour out this water before adding the tea to the teapot.","If using loose tea, place it into an infuser, then into the teapot. If using teabags, place them into the teapot.","When the water reaches the preferred temperature, pour it from the tea kettle into the teapot. As you pour, try to avoid pouring directly onto the tea (especially important for green and white teas) to avoid scalding the leaves.","Allow the tea to infuse quietly (i.e. do not stir the teapot or \"dunk the teabag\"). Agitating the tea releases more of the bitter compounds and degrades the taste. Watch the time to avoid over-infusion, and remove the infuser or tea bag when the time is up.","Pour tea into your cup(s). Add sweetener and milk or lemon to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AA_Nice_Cup_of_Tea","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/A_nice_cup_of_tea_-_geograph.org.uk_-_5782584.jpg/960px-A_nice_cup_of_tea_-_geograph.org.uk_-_5782584.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bob Harvey","licence":"CC BY-SA 2.0"},{"title":"Cookbook:'Out of Salad Dressing' Salad Dressing","name":"'Out of Salad Dressing' Salad Dressing","ingredients":["1 ½ lemons, juiced","1 cup freshly grated Parmesan cheese","2 teaspoons garlic salt","¾ cup mayonnaise","1 cup milk"],"steps":["Mix together lemon juice, Parmesan cheese, garlic salt, and mayonnaise until smooth.","Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like.","Cover and refrigerate 8 hours, or overnight."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A'Out_of_Salad_Dressing'_Salad_Dressing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Salad_platter.jpg/960px-Salad_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L","licence":"GFDL 1.2"},{"title":"Cookbook:20-Minute Beef Stroganoff","name":"20-Minute Beef Stroganoff","ingredients":["wide egg noodles (figures are for yolk-free noodles)","1 teaspoon olive oil","1 package () sliced mushrooms","1 large (1 cup/) coarsely-chopped onion","1 package () prepared beef tips with gravy","¼ cup () skim milk","1 can () condensed cream of mushroom soup (figures are for fat-free)","Salt to taste","Pepper to taste","1 teaspoon bottled minced garlic","¼ teaspoon (or more to taste) mild or hot paprika","½ cup () sour cream (figures are for reduced-fat)","¼ cup () finely-chopped fresh parsley"],"steps":["Prepare noodles according to package directions and drain.","As the noodles are boiling, warm oil in very deep skillet or Dutch oven over medium heat.","Add mushrooms and onions and cook until onion is soft, about 3 minutes.","Add beef tips, milk, and mushroom soup.","Add salt and pepper to taste and stir well.","Reduce heat to simmer and stir in garlic, paprika, and sour cream.","Simmer lightly, without letting it boil (that will curdle it).","When noodles are finished and drained, serve with noodles on serving plate or individual plates, with sauce over it.","Garnish with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A20-Minute_Beef_Stroganoff","pageImageChecked":true},{"title":"Cookbook:Acid Drops","name":"Acid Drops","ingredients":["2 cups (480 mL) white granulated sugar","1 cup (240 mL) water","½ tsp (2.5 mL) cream of tartar","1 Tbsp (15 mL) citric acid In the United States, citric acid is available from some Armenian and South Asian grocers, and on-line from cheese-making suppliers.","Powdered sugar"],"steps":["Bring the sugar, water and cream of tartar to boil over medium-low heat. Stir gently until syrup reaches 310°F (155°C/hard crack stage) or is pale brown. Syrup should harden completely when dropped on to a cold plate and snap between the teeth when cold.","Pour the mixture onto an oiled heatproof work surface, and sprinkle with the citric acid.","Use a greased spatula to fold in the sides and thoroughly work the acid in.","When the candy is cool enough to touch but still pliable, roll it into sticks and snip off drop-sized bits.","Sift powdered sugar onto the candies, and shake to coat.","Allow to cool and harden completely. Store in an air-tight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAcid_Drops","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:40 Cloves in a Roast Chicken","name":"40 Cloves in a Roast Chicken","ingredients":["1 ea. (3–4 pounds) broiler/fryer chicken","¼ cup Country Roast Chicken Seasoning","40 cloves garlic, smashed","Olive oil","1 large lemon, thinly sliced","½ bunch thyme","5 sprigs rosemary","½ bunch flat-leaf parsley"],"steps":["Rub the Country Roast Chicken Seasoning under the skin of the chicken. Refrigerate for at least 1 hour.","Tie the chicken's legs together and wing tips under the back with butcher's twine.","Heat garlic in a microwave on low for 6 minutes.","In this step, work quickly. If using a bag, place garlic in and stuff it in the cavity. If not, just stuff it in.","Coat chicken with olive oil. Place herbs in the bottom of a roasting pan and put lemon slices on top.","Put chicken breast side up on top and bake in an oven for 45 minutes at 375°F (190°C).","Turn the temperature up to 425°F (220°C) and bake for 45 more minutes or until the internal temperature in both the thigh and breast reaches 165°F (75°C) and the juices run clear.","Let rest for 10 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A40_Cloves_in_a_Roast_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Liat_Portal_for_Foodie_Disorder_-_Grilled_chicken_with_rice%2C_potatoes_and_vegetables.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Grilled_chicken_with_rice%2C_potatoes_and_vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Acorn Crusted Salmon","name":"Acorn Crusted Salmon","ingredients":["2 salmon fillets","1½ cups (320 ml) of shelled acorns","2 egg whites"],"steps":["Use a food processor, blender or other method (meat tenderizer, etc.) to pulverize the acorns into a fine meal. If desired, toast the acorn meal for 5-7 minutes at 375°F/190°C/gas mark 5. Transfer the acorn meal to a dish.","Place the egg whites in a shallow dish. Coat each salmon fillet in egg white.","Coat each fillet with the acorn meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAcorn_Crusted_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Acorn_crust_salmon.jpg/960px-Acorn_crust_salmon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ryczka","licence":"CC0"},{"title":"Cookbook:Acorn Squash with Orange Marmalade","name":"Acorn Squash with Orange Marmalade","ingredients":["1 medium acorn squash, halved lengthwise","1 tablespoon orange marmalade","1 teaspoon butter or margarine","⅛ teaspoon salt"],"steps":["Preheat oven to 400°F (204°C).","Remove seeds and strings from squash halves.","Cut a small piece off outside of each half to make a flat space on which the half can stand level.","Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.","Combine marmalade and butter in a small bowl.","Remove squash from oven, and invert in pan or dish. Salt lightly.","Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.","Place under broiler for 5 minutes or until lightly browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAcorn_Squash_with_Orange_Marmalade","pageImageChecked":true},{"title":"Cookbook:Abacha Mmiri (Soaked Cassava Flakes)","name":"Abacha Mmiri (Soaked Cassava Flakes)","ingredients":["1 tuber of cassava","1–2 teaspoons salt, to taste","½ cup fresh coconut pieces","¼ cup palm kernel","¼ cup roasted groundnuts"],"steps":["Peel the cassava, then cut into slices 1 cm thick. Rinse well.","Boil the cassava in a large pot of water until cooked through.","Soak the cooked cassava in fresh water overnight. The next day, drain away any remaining water and rinse the cassava well.","Season the cassava to taste with the salt.","Serve the cassava with the coconut, palm kernel, and roasted groundnut."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAbacha_Mmiri_(Soaked_Cassava_Flakes)","country":"Nigeria","region":"Igbo","pageImageChecked":true},{"title":"Cookbook:Aadun (Nigerian Corn Flour with Palm Oil)","name":"Aadun (Nigerian Corn Flour with Palm Oil)","ingredients":["1 cup corn flour","¼ cup palm oil","½ teaspoon chile pepper","½ teaspoon salt"],"steps":["Combine the corn flour, palm oil, chili pepper, and salt in a bowl.","Leave the mixture to sit for 2–3 hours.","Shape the mixture as desired, and serve with drinks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAadun_(Nigerian_Corn_Flour_with_Palm_Oil)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/%C3%80%C3%A1d%C3%B9n2.jpg/960px-%C3%80%C3%A1d%C3%B9n2.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gbolahan Adebayo","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Accra Cassava (Cameroonian Cassava Fritters)","name":"Accra Cassava (Cameroonian Cassava Fritters)","ingredients":["3 pounds grated cassava (can be frozen and thawed)","4 large, overly ripe bananas (optional)","1 teaspoon or more of salt","A good amount of vegetable oil"],"steps":["Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid.","Mash the bananas well using a fork, masher, or food processor.","Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls.","Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.","Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread—it should take about 1 minute to brown.","Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan—work in batches as necessary.","Remove the fritters from the hot oil, drain, and serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAccra_Cassava_(Cameroonian_Cassava_Fritters)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Abuk-abuk (Sweet Steamed Sago Dumplings)","name":"Abuk-abuk (Sweet Steamed Sago Dumplings)","ingredients":["120 g sago pearls","100 g white granulated sugar","60 g grated coconut meat","¼ tsp salt","½ tsp green food coloring (optional)","8 ea. 2 cm pieces of pandan leaf","8 banana leaves, rolled into cones"],"steps":["Prepare a steamer over a few inches of simmering water.","Place the sago in a strainer, and rinse well under running water. Let drain.","Transfer the sago to a bowl, then mix in the coconut, salt, and food coloring.","Fill each banana leaf cone with a scoop of the sago mixture. It should fill the cone about halfway.","Place a scoop of sugar on top of the sago mixture.","Top the sugar with another scoop of the sago mixture.","Place a piece of pandan leaf on top of the sago mixture. Fold the banana leaf to fully enclose the packet.","Transfer the packets to the steamer, cover, and steam for 15–20 minutes.","Remove from the steamer and allow to cool.","Unwrap the packets and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAbuk-abuk_(Sweet_Steamed_Sago_Dumplings)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Abacha","name":"Abacha","steps":["Soak the abacha in warm water for 5–10 minutes, or until softened.","Drain the abacha thoroughly and set aside.","Dissolve the potash in a small quantity of water and strain to remove any sediment.","Pour the palm oil into a mixing bowl. Gradually add the strained potash solution while stirring continuously until the oil thickens and turns yellow.","Add the ground crayfish, pepper, salt, and crushed seasoning cubes. Mix well to form a smooth sauce.","Add the softened abacha to the sauce and stir until evenly coated.","Add the ugba, sliced garden eggs, and sliced utazi leaves. Mix thoroughly.","Add the fish or stockfish, if using, and stir gently to combine.","Adjust the seasoning to taste.","Serve immediately as a main dish or side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAbacha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/A_plate_of_homemade_%C3%A0b%C3%A0ch%C3%A0.jpg/960px-A_plate_of_homemade_%C3%A0b%C3%A0ch%C3%A0.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceslause","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Achicha Ede","name":"Achicha Ede","steps":["Soak the dried cocoyam flakes (achicha) in warm water for about 10–20 minutes or until they become soft. Drain and set aside.","If using stockfish or dried fish, soak in hot water to soften, then clean thoroughly and cook until tender. Set aside.","Heat palm oil in a large pot over medium heat until slightly warm (do not bleach the oil).","Add chopped onions and fry lightly until fragrant.","Add ground crayfish, pepper, and salt, and stir well to combine with the oil.","Add the cooked fish or stockfish and mix gently to allow the flavors to blend.","Pour in a small amount of water or stock and bring the mixture to a gentle boil.","Add the softened achicha (cocoyam flakes) gradually while stirring to ensure even mixing.","Add ugba (oil bean seeds) and stir carefully so the flakes do not break down too much.","Reduce heat and allow the mixture to simmer for 10–15 minutes, stirring occasionally.","Taste and adjust seasoning if necessary.","Once everything is well combined and heated through, remove from heat.","Serve warm, preferably with palm oil–rich garnishing or extra ugba on top if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAchicha_Ede","pageImageChecked":true},{"title":"Cookbook:Achicha Ji","name":"Achicha Ji","steps":["Peel the yam and cut into medium cubes. Wash and set aside.","Soak the dried cocoyam flakes (achicha) in warm water until soft, then drain.","If using fish or stockfish, soak, clean, and cook until tender.","Place yam in a pot, add water, and boil until the yam becomes soft.","Lightly mash some of the yam while leaving some chunks intact to form a thick base.","Add palm oil and stir to combine with the yam.","Add chopped onions, pepper, crayfish, and salt. Stir well.","Add the cooked fish or stockfish and mix gently.","Add the softened achicha and stir carefully to avoid breaking it too much.","Add ugba and mix until evenly distributed.","Simmer on low heat for 10–15 minutes, allowing all flavours to combine.","Taste and adjust seasoning if necessary.","Remove from heat and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAchicha_Ji","pageImageChecked":true},{"title":"Cookbook:Agedashi Tofu","name":"Agedashi Tofu","ingredients":["4–6 oz (~115–170 g) soft tofu","Potato starch or corn starch","Oil for deep frying"],"steps":["Cut the soft tofu into rectangular pieces about 1 inch thick.","Arrange the layers on rack with paper towels and leave for 10–15 minutes to drain. Change the paper and turn over the slices.","In pan, mix sauce ingredients, and heat in a pan until boiling. Turn off the heat.","Sprinkle starch on a plate. Arrange the tofu slices on it. Sprinkle more starch over the tofu.","Heat the oil to 355°F (180°C) for deep frying.","Pat any excess starch off the tofu slices and slide them into the hot oil, one by one. Don't add too many slices at once, because the tofu lowers the oil temperature. Fry until golden, turning once.","Remove and drain on paper towels.","Arrange the tofu in a dish, and pour the sauce over top. Top with a mound of grated daikon (radish), a bit of grated ginger, and sliced green onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgedashi_Tofu","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/Homemade_agedashi_tofu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Leila Izachi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Agar Jelly","name":"Agar Jelly","ingredients":["powder","white granulated","½ tsp","6 Tbsp","150 ml (0.625 cups)"],"steps":["Put agar, sugar, and water in a saucepan and bring to boil.","Take off heat, and drain some of the water.","When cool, add in milk and almond extract.","Pour mixture into tin.","When completely cool, chill in the refrigerator for about 15 minutes until set.","Cut almond jelly into cubes.","Serve with fruit cocktail and syrup in a glass bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgar_Jelly","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/TANIDA_-_Cinnamon_Jelly_made_with_agar_agar_powder.jpg/960px-TANIDA_-_Cinnamon_Jelly_made_with_agar_agar_powder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomidaooooooo","licence":"CC BY 4.0"},{"title":"Cookbook:Adobo Chicken (Philippine)","name":"Adobo Chicken (Philippine)","ingredients":["6–8 chicken pieces, preferably legs and wings","⅓ cup (80 ml) vinegar made from coconut juice (as a variant, try balsamic vinegar)","¼ cup (60 ml) soy sauce","4 cloves of garlic, crushed","1–2 bay leaves","½ tsp (2.5 ml) freshly cracked (not ground) black peppercorns"],"steps":["Put chicken, garlic, peppercorn, soy sauce and vinegar in a pan and bring to a boil.","When chicken is cooked, put chicken pieces in a colander and drain. Put aside the pot with soy sauce and vinegar.","When chicken pieces are no longer draining, fry them in hot oil at medium heat. Have a cover ready for splatters.","Sear the chicken, browning on all sides.","Put chicken pieces back in the pot with soy sauce and vinegar and bring to simmer. Add 1–2 pieces of bay leaf.","Cook until the sauce has largely evaporated; some take this to an extreme and cook until the sauce has thickened and adhered to the chicken, which begins to make a popping noise due to the high, direct heat.","Serve over hot steamed rice. May be eaten with tomato slices in fish sauce, tapsilog, soy sauce, vinegar, hotdog, etc."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAdobo_Chicken_(Philippine)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Chicken_Adobo_with_Coconut_Milk.jpg/960px-Chicken_Adobo_with_Coconut_Milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Khayri R.R. Woulfe","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Afghan Bread","name":"Afghan Bread","steps":["Mix ½ cup water, yeast, and sugar. Let it sit for 10 minutes until foamy.","Place flour in a mixing bowl and sprinkle in the salt. Make a well, then add oil and yeast mixture. Stir in add small amounts of the remaining water until it forms a soft dough that can be moulded. Knead for 5 mins. Cover with paper and let rise for 1½ hours.","Mix together the egg yolk and 1 tablespoon of water to make egg wash. Set aside.","Divide dough into eight parts and roll each into a ball. Roll each bread into an oval shape 20 cm long and 5 cm thick.","Make lines in top of dough. Brush on egg wash, and sprinkle with black cumin seeds.","Bake in a preheated 350°F (175°C) oven for 25 mins. Total cooking time is around 2½ hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAfghan_Bread","country":"Afghanistan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Afghan_bread.jpg/960px-Afghan_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Paulscf on en.wikipedia","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Adobo Sauce","name":"Adobo Sauce","ingredients":["12 chipotle peppers or smoked, dried jalapeño peppers (most co-ops can get these for you, or try the specialty produce section of your grocery store)","4 cups (0.95 L) water","½ cup (120 ml) onion, diced","⅓ cup (80 ml) apple cider vinegar","¼ cup (60 ml) ketchup","3 cloves garlic, crushed or sliced","1 pinch of cumin, oregano","Salt to taste"],"steps":["Combine all ingredients in a heavy saucepan. Cook over a very low heat for 1–2 hours until the chiles are very soft and the liquid has been reduced to about 1 cup. Alternatively, cook in a slow cooker overnight.","Beat with a mortar and pestle, or put in blender to puree for a thick sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAdobo_Sauce","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Agnolotti Pasta Soup (Agnolotti in Brodo)","name":"Agnolotti Pasta Soup (Agnolotti in Brodo)","ingredients":["250 grams (8–9 ounces) of agnolotti or other small ravioli-type pasta","½ litre (2 cups) of chicken broth (canned or homemade) or ½ litre of water and 2 good-quality chicken stock cubes","½ cup of single (light) cream","1 pinch of ground black pepper","1 handful of chopped flat-leaf parsley","1 dash (you decide how big or small) of sweet sherry","Freshly-grated Parmesan cheese (Parmigiano-Reggiano) for garnish"],"steps":["Bring the chicken broth to a rolling boil. If using water and chicken stock cubes, bring the water to a boil, add the stock cubes and let dissolve.","Add the agnolotti and cook according to the instructions on the package.","Add the cream, freshly-ground black pepper, and chopped parsley about 2 minutes before the end of the cooking, and turn down the heat.","Add the dash of sherry just before serving. If serving to children, dish out their portions first, then add the sherry for the grown-ups.","Let stand for a few minutes to marry the flavors, then serve, sprinkled with grated Parmesan cheese and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgnolotti_Pasta_Soup_(Agnolotti_in_Brodo)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Adult Macaroni and Cheese","name":"Adult Macaroni and Cheese","ingredients":["½ pound (227 g) elbow macaroni","6 ounces (170 g) heavy cream","½ tsp (2.5 ml) kosher salt, plus more for the water","½ cup (60 g / 2.1 oz) grated Fontina","½ cup (60 g / 2.1 oz) grated Gruyere","½ cup (150 g / 5.3 oz) mascarpone cheese","½ cup (150 g / 5.3 oz) cream cheese","4 thin slices Swiss cheese, julienned","1¼ sticks (150 g / 5.3 oz) unsalted butter, divided","2 tbsp (30 ml) all-purpose flour","1 tsp (5 ml) tabasco sauce"],"steps":["In a gallon (~3.8 L) of salted boiling water, cook macaroni to al dente. Strain into a colander and rinse with cold water.","While pasta is cooking, in a heavy saucepan, melt 2 tbsp butter over medium heat. Once bubbling ceases, whisk in flour and cook, whisking continuously, until blonde.","Add remaining ingredients except butter. Once cheese is melted and sauce is smooth, add 1 tbsp butter, whisking continuously until melted. Repeat until all butter has been used.","Gently fold in macaroni and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAdult_Macaroni_and_Cheese","country":"United States","pageImageChecked":true},{"title":"Cookbook:Ají de Gallina (Peruvian Chili Chicken)","name":"Ají de Gallina (Peruvian Chili Chicken)","ingredients":["1300 g (4 lb) chicken","120 ml (½ cup) of olive oil","1 large finely chopped onion","8 cloves of minced garlic","3 hot yellow South American chilis (seeds and filaments removed): Adjust quantity for individual taste.","Salt and pepper to taste","1 chicken stock cube","¼ loaf of bread","110 g (¼ lb) of chopped pecans","110 g (4 ounces) grated Parmesan cheese","1 can of evaporated milk","1.6 kg (3.5 lbs) boiled rice (flavored with chopped garlic and salt)","4 hard boiled eggs","6 potatoes","120 g (½ cup) black olives"],"steps":["Boil chicken in salted water together with the stock cube. Remove bones and break into bite size pieces, keeping the resulting chicken stock.","In a saucepan, heat oil and sauté the onion, garlic, and finely chopped chili peppers and add salt and pepper. Fry this until the onions are cooked and golden.","Soak the bread in two cups of the stock from the boiled chicken and place in a blender for a couple of minutes and then add the resulting liquid to the saucepan.","Cook slowly for ten minutes. Cook slowly, stirring to thicken.","While the Ají de Gallina is cooking slowly, boil the rice: first fry the garlic for a couple of seconds, then add the rice and the salt, then add the water. When the water starts to boil, let the rice cook in a closed pot very slowly for about 20 minutes or until the water has completely evaporated (hint: to cook \"peruvian\" rice: cook a cup of rice in two cups of water).","Back to the Ají de Gallina: add the chopped pecans, grated cheese, and chicken pieces. Cook until it has a thick creamy texture. About five minutes before serving, add the evaporated milk and continue cooking on low heat.","Serve over the boiled rice and garnish with halved potatoes, eggs quartered lengthwise, and olives."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAj%C3%AD_de_Gallina_(Peruvian_Chili_Chicken)","country":"Peru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aj%C3%AD_de_gallina.jpg/960px-Aj%C3%AD_de_gallina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Feralbt","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Affogato","name":"Affogato","ingredients":["1 scoop gelato, typically vanilla","1–2 shots espresso, or one long pull shot"],"steps":["Either pour espresso over gelato and serve, or serve them side by side for diner to mix at the table."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAffogato","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Affogato.JPG/960px-Affogato.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VR38DETT","licence":"Public domain"},{"title":"Cookbook:Akamu (Nigerian Pudding)","name":"Akamu (Nigerian Pudding)","ingredients":["Akamu paste, broken into lumps","Hot water","Evaporated milk","Sugar"],"steps":["Fill a large basin halfway with the akamu lumps. Because akamu rises during preparation, use a bowl large enough to hold the meal in its elevated position. If in doubt, use a large bowl and allow plenty of time.","Crush the ogi lumps with a spoon into very little pieces. Mix in small amounts of cold water until the mixture is smooth and has the consistency of evaporated milk.","Bring a large pot of water to a boil.","Stir the mixture thoroughly just before the water boils, as some akamu may have accumulated at the bottom of the basin. Once the water has reached a boil, carefully but steadily stir it into the akamu mixture. Stop stirring as soon as the mixture starts to set, and reduce the flow of water you're pouring to the bare minimum until the akamu has entirely set.","Thoroughly whisk the mixture. Add additional water as desired if the mixture is too thick.","Stir in evaporated milk and a pinch of sugar to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAkamu_(Nigerian_Pudding)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/1/15/Akamu_%28Pap%29_%28Ogi%29_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"FOODIEAFRICAN","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Adoyo (Nigerian Ogi Beverage)","name":"Adoyo (Nigerian Ogi Beverage)","ingredients":["Ogi water","Ripe pineapple, sliced","Fresh or dried lemongrass leaves, rinsed","Lemons or oranges","White sugar"],"steps":["Combine ogi water, pineapple, and lemongrass leaves in a pot. Simmer for at least 45 minutes.","Remove from the heat, and cool completely. Once cool, strain out the solids.","Place the sugar in a pot. Slowly melt it over medium heat, stirring, and cook until it reaches a light brown caramel.","Stir some hot water into the caramel to make a sauce—if you use cold water, it will crystallize. Set aside.","Sweeten the strained liquid with the caramel sauce, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAdoyo_(Nigerian_Ogi_Beverage)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Agbalumo Smoothie","name":"Agbalumo Smoothie","ingredients":["African star apple, washed","Water","Honey or sugar"],"steps":["Peel the skin off the star apples and remove the seeds.","Transfer the peeled fruit to the blender.","Begin blending the fruit, adding water to get your desired consistency.","Sweeten to taste with honey or sugar.","Strain the smoothie through a sieve, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgbalumo_Smoothie","pageImageChecked":true},{"title":"Cookbook:Agbugbu (Nigerian Pigeon Pea and Yam Porridge)","name":"Agbugbu (Nigerian Pigeon Pea and Yam Porridge)","ingredients":["Dried pigeon peas","Yam, cut into small pieces and rinsed","Sliced onions","Ground crayfish","Ground pepper","Palm oil","Salt to taste"],"steps":["Pick any dirt or debris out of the pigeon peas, then wash them and soak in water overnight.","Drain away the soaking water.","Cover the pigeon peas in fresh water, and bring to a boil. Cook until tender, then drain.","Boil the yam in water until tender, then drain.","Fry the onions, ground crayfish, ground pepper in a pan with palm oil.","Add the drained yam and pigeon peas, and stir gently.","Season with salt to taste.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgbugbu_(Nigerian_Pigeon_Pea_and_Yam_Porridge)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Ager Soup","name":"Ager Soup","ingredients":["1 cup fresh ager leaves","2 tablespoons palm oil","0.4 kg beef, rinsed","1 smoke-dried catfish, rinsed","2 teaspoons nune (locust bean cake)","1 Maggi cube","3 fresh bell peppers, blended","5 medium tomatoes, blended","1 teaspoon salt or to taste"],"steps":["Scrape off the white flaky skin of the ager stalk. Pound gently for a few minutes to remove the ager pulp.","Squeeze the pulp in a small amount of water to extract the slippery juice. Sieve this product to separate the juice from the fibres.","Heat a little water in a pot, and add the ager juice.","Add the palm oil, blended pepper, blended tomato, beef, and fish. Cook for few minutes, stirring continuously until an elastic consistency is achieved.","Add nune, maggi cubes, and salt to taste.","Serve with swallows as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAger_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/02025_0353_Fish_soup.jpg/960px-02025_0353_Fish_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marsilar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Akabenz (Rwandan Fried Chicken)","name":"Akabenz (Rwandan Fried Chicken)","ingredients":["1 cup all-purpose flour","1 teaspoon salt","1 teaspoon black pepper","1 teaspoon paprika","1 teaspoon garlic powder","1 teaspoon onion powder","1 teaspoon dried thyme","1 teaspoon dried oregano","2 pounds (900 grams) chicken pieces","Vegetable oil, for frying"],"steps":["In a large bowl, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, dried thyme, and dried oregano. Mix well to ensure the spices are evenly distributed.","Coat each piece of chicken with the seasoned flour mixture, making sure to shake off any excess.","Heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot but not smoking.","Carefully place the coated chicken pieces into the hot oil, ensuring they are not overcrowded in the pan. Fry in batches if necessary.","Fry the chicken for about 6–8 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F (74°C) for the chicken to be fully cooked.","Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.","Serve immediately while still hot and crispy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAkabenz_(Rwandan_Fried_Chicken)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:African Cabbage Stew","name":"African Cabbage Stew","ingredients":["2 tablespoons avocado oil","2 medium-size onions, neatly chopped","4 medium-size garlic, minced","3 medium-size stalks celery, minced","1 medium-size cabbage, neatly cut","2 medium-size potatoes, neatly cut","3 medium-size carrots, neatly chopped","2 teaspoons dried Italian seasoning","2 teaspoons onion powder","2 teaspoons garlic powder","3 tablespoons chicken bouillon cube","1 teaspoon smoked paprika","1–2 cups water"],"steps":["Heat the avocado oil in a large saucepan over a medium heat. Add the neatly chopped onions and cook until tender for about 2 minutes.","Stir in the garlic and celery and cook until fragrant.","Add the cabbage, potatoes, carrots, Italian seasonings, onion powder, garlic powder, bouillon cubes, smoked paprika, and water. Cover the saucepan and bring to a boil.","Reduce the heat and let simmer for about 20 minutes.","Check the seasonings and adjust where necessary.","Remove and serve warm with any complimentary dish of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAfrican_Cabbage_Stew","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/White_rice_and_stew_with_cabbage.jpg/960px-White_rice_and_stew_with_cabbage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Halima Waziri","licence":"CC BY-SA 4.0"},{"title":"Cookbook:African Salad II","name":"African Salad II","ingredients":["3 handfuls abacha (shredded dried cassava)","2 cups ugba (ukpaka)","30 cl red palm oil","2 tablespoons powdered edible potash (food tenderizer)","2 teaspoons ground Ehu seeds (Calabash Nutmeg)","Habanero pepper, to taste","4 tablespoons ground crayfish","2 stock cubes (preferably Knorr brand), crushed","2 onions, diced","Ogiri (castor seed paste)","Other meat and vegetables for the Abacha","Fish(mackerel/dryfish/stockfish)","Ponmo/kanda (cow skin)","3 fresh utazi leaves","Salt, to taste","Garden eggs (white eggplant)","Garden egg leaves"],"steps":["Soak the shredded abacha in cold water for 10 minutes until it softens. Pour boiling water over it and drain.","Rinse the ugba with warm water.","Dissolve the potash in water and sieve out any residual solids.","Stir the potash water with the palm oil in a pot until it forms a yellowish paste. Place on the heat, and stir in the ground ehu, pepper, crayfish, and seasoning.","Stir in the crushed stock cubes, diced onions, and ugba. Take off the heat.","Mix in the ogiri, then add meat and fish if using.","Mix in the abacha, allowing the ingredients to blend.","Add sliced utazi and salt to taste.","Garnish with chopped garden egg leaves and sliced onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAfrican_Salad_II","country":"Nigeria","region":"Igbo","pageImageChecked":true},{"title":"Cookbook:Air Fried Zucchini","name":"Air Fried Zucchini","ingredients":["2 zucchinis","1 pinch of seasoned salt","Olive oil","Garlic powder to taste (optional)","Onion powder to taste (optional)"],"steps":["Dice zucchini into medium-sized squares.","Transfer zucchini to a bowl, and add olive oil to your preference. A few tablespoons is a good starting point.","Add the season salt, garlic powder, and onion powder. Toss to coat all the zucchini well.","Put in air fryer, and cook for 8 minutes at about 205 °C (400 °F) or until crispy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAir_Fried_Zucchini","pageImageChecked":true},{"title":"Cookbook:Agidi (Nigerian Cornstarch Swallow)","name":"Agidi (Nigerian Cornstarch Swallow)","ingredients":["1 cup corn starch","700 ml (approx. 25 fl oz) cold water","Sugar to taste (optional)"],"steps":["Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.","Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.","Add a little water around the sides of the pot, cover, and simmer for about 10 minutes","Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.","Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAgidi_(Nigerian_Cornstarch_Swallow)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Agidi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Egbedi","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Afang Soup","name":"Afang Soup","steps":["Wash and prepare all vegetables, meat, and fish.","Cook the meat and stockfish with seasoning until tender.","Add water or stock and bring to a boil.","Add palm oil and allow it to dissolve into the soup.","Add ground crayfish, pepper, and salt.","Add the waterleaf and cook until slightly softened.","Add the ground afang (okazi) leaves and stir well.","Simmer for 10–15 minutes until well combined and thickened.","Adjust seasoning and allow to simmer briefly.","Serve hot with swallow of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAfang_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Afang_Soup.jpg/960px-Afang_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yemisi Ogbe","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Albanian Fried Meatballs","name":"Albanian Fried Meatballs","ingredients":["1 slice stale bread","1 lb ground meat","1 small onion, finely-grated","2 tablespoons chopped feta cheese","2 tablespoons bread crumbs","2 tablespoons oil or melted butter","1 tablespoon chopped parsley","Salt","Pepper","Mint","Oregano","1 cup flour","1 cup oil (olive oil recommended)"],"steps":["Soak bread in water and squeeze hard to drain.","Combine soaked bread, ground meat, bread crumbs, oil or melted butter, onion, cheese, parsley, salt, pepper, and mint, and mix thoroughly.","Form mixture into 1 inch-thick patties, then sprinkle with salt, pepper, and oregano.","Roll in flour and fry in hot oil.","Serve hot with French fries or mashed potatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlbanian_Fried_Meatballs","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Albanian Meat with Walnuts","name":"Albanian Meat with Walnuts","ingredients":["2 tbsp flour","15 shelled walnuts, finely crushed","2 egg yolks, beaten","1 garlic clove, minced","¼ lb (1 stick / 8 tbsp) butter","2–3 lbs of veal or chicken meat, cut into 1-inch cubes"],"steps":["Place the meat or chicken in a saucepan, and cook over medium heat until tender.","Remove the meat, and set it aside in a dish while leaving the remaining juices in the saucepan.","In another saucepan, add the flour and stir over heat until it becomes light brown in color—do not overcook! Then, add half the butter.","Add the walnuts, garlic, and egg yolks, stirring constantly.","Add the meat juices from the other saucepan, and stir until all the ingredients thicken. Immediately remove from the heat to avoid solidifying the egg yolks. Fold in the meat.","Pan fry the remaining half stick of butter until brown, and pour over the dish before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlbanian_Meat_with_Walnuts","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Albanian Mixed Vegetables","name":"Albanian Mixed Vegetables","ingredients":["2 lbs of various vegetables (peppers, eggplant, okra, zucchini, potatoes, etc.)","½ cup oil, divided","1 cup chopped onion","1 cup peeled chopped tomatoes","1 tablespoon chopped parsley","Salt","Pepper"],"steps":["Cut off inedible tips of vegetables. Wash and slice them into 1-inch squares.","Sauté vegetables in half the oil and remove them from the frying pan.","Sauté onion and tomatoes in the remaining oil, and season with parsley, salt, and pepper.","Put everything in a stock pot with a cup of water, cover tightly, and simmer until almost all moisture has cooked away.","Serve hot, accompanied by steak, meatballs, or any other main dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlbanian_Mixed_Vegetables","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Albanian Stewed Fig Pudding","name":"Albanian Stewed Fig Pudding","ingredients":["1 cup (240 g) white granulated sugar","4 cups (900 ml) milk","1 cup (240 g) finely-grated dried figs","Ground cinnamon"],"steps":["Stir sugar into milk, bring to a boil, and remove from heat. Gradually add figs, stirring continuously.","Pour into earthenware serving bowls and bake in moderate oven (350°F or 180°C) for 10 minutes.","Chill and sprinkle with cinnamon.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlbanian_Stewed_Fig_Pudding","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Albanian Vegetable Pie","name":"Albanian Vegetable Pie","ingredients":["1 cup (240 ml) oil, preferably olive oil","1½ packets (or about 30 ea.) filo pastry leaves","1½ pounds (680 g) spinach, chopped","1 cup (240 ml) diced feta cheese","½ cup (120 ml) chopped green onions","2–3 eggs","1½ tsp (7.5 ml) salt"],"steps":["Brush a medium-sized baking pan with some of the oil, and start layering the pastry leaves inside. First, lay two leaves, sprinkle or brush with oil, then lay two more leaves, and repeat the procedure until half of the leaves are in place. Make sure that they cover the pan by hanging them about one inch over the edges of the pan.","Sprinkle spinach with salt, then mix well by hand. Add the feta cheese, oil, onions, eggs and salt, and spread this mixture over the already laid pastry leaves. Finish by covering the spinach with the rest of the pastry leaves, repeating the first-half procedure.","Roll the hanging edges of the bottom leaves over the pie (think of a pizza crust).","Sprinkle top with oil and bake moderately at 350°F (175°C) for about 45 minutes, or until golden brown.","Serve hot, accompanied with buttermilk, or beaten yogurt, thinned down in cold water or with chilled stewed prunes. Sometimes a green salad adds to the meal!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlbanian_Vegetable_Pie","country":"Albania","pageImageChecked":true},{"title":"User:AlbertCahalan/Broccoli Stir Fry","name":"User:AlbertCahalan/Broccoli Stir Fry","ingredients":["Chicken or other meat","Broccoli","Powdered ginger (optional)","Soy sauce","Oil to fry with, possibly including sesame oil","Sesame seeds"],"steps":["Cut raw meat into small pieces.","Chop the broccoli head into medium-small pieces, perhaps 1.2-inch diameter. Cut the stalk into disks, ⅛-inch thick.","Place sesame seeds into the wok. Stir fry them until they are golden-brown. Remove them, and put them aside for later.","Stir-fry the meat. Drain juices and add more oil as needed.","Add soy sauce. For a typical wok full of food, add 1 tablespoon. If using low-salt soy sauce, you can add much more without making the food too salty.","Add back the sesame seeds.","If using ginger, add about 1/4 teaspoon, depending on taste. Ginger is somewhat hot.","Add the broccoli, stalks first. When done, the broccoli should be just slightly softened. Broccoli should end up being very bright green, losing the bluish cast but not gaining any hint of a yellow-brown cast."],"url":"https://en.wikibooks.org/wiki/User%3AAlbertCahalan%2FBroccoli_Stir_Fry","pageImageChecked":true},{"title":"User:AlbertCahalan/Cashew Chicken","name":"User:AlbertCahalan/Cashew Chicken","ingredients":["Chicken","Powdered ginger","Vegetables","Soy sauce","Oil for frying","Whole roasted cashews, salted or not","Chicken broth","Cornstarch"],"steps":["Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.","Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.","For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.","Add the sauce and cashews to the rest of the dish.","Serve with rice."],"url":"https://en.wikibooks.org/wiki/User%3AAlbertCahalan%2FCashew_Chicken","pageImageChecked":true},{"title":"Cookbook:Alfredo Sauce","name":"Alfredo Sauce","ingredients":["8 oz (2 sticks / 230 g) of butter, unsalted and softened to room temperature","½ pound (230 g) Parmigiano Reggiano cheese (aged 24 months), grated","Salt","1 pound (450 g) fettuccine egg noodles"],"steps":["Whisk together the butter and grated Parmesan-Reggiano cheese until it is creamy. Both ingredients combined should be on the thick side.","Put water to boil in a large pot and cook the noodles until al dente.","Drain the noodles and reserve ½ cup of liquid to emulsify your sauce.","Put noodles back in the warm pot and stir in the butter and cheese mixture with vigorous turning motion while adding pasta water until the noodles are glistening and smooth.","Add salt to taste.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlfredo_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Chicken_and_broccoli_in_Alfredo_sauce_-_Massachusetts.jpg/960px-Chicken_and_broccoli_in_Alfredo_sauce_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Alfajores (Latin American Sandwich Cookies)","name":"Alfajores (Latin American Sandwich Cookies)","ingredients":["½ cup (120 ml) butter","1 cup (240 ml) white granulated sugar","1 egg","2 egg yolks","1 tsp vanilla","2 tsp lemon rind, grated","1½ cup (360 ml) cornstarch","½ cup (120 ml) flour","1 tsp baking powder","¼ tsp salt","Dulce de leche"],"steps":["Cream butter; add sugar and beat until fluffy.","Add egg and egg yolks one at a time, beating well. Beat in vanilla and lemon rind.","Sift together cornstarch, flour, baking powder, and salt. Add to batter and mix well.","Drop batter by small spoonfuls onto well-buttered baking sheet.","Bake at 350°F for 15 minutes. Remove immediately and cool.","Sandwich the cookies together with dulce de leche."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlfajores_(Latin_American_Sandwich_Cookies)","country":"Argentina","pageImageChecked":true},{"title":"Cookbook:Alabama White Sauce","name":"Alabama White Sauce","ingredients":["1 quart mayonnaise","3 cups apple cider vinegar","½ cup corn syrup","¼ tablespoon cayenne pepper","Prepared horseradish","Lemon juice","Salt","Black pepper"],"steps":["Place all ingredients in a very large blender or food processor. Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.","Use when grilling chicken or other poultry or meat; brush lightly over the chicken (or meat) during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlabama_White_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Bayou_La_Batre_cornmeal_fried_shrimp_with_chile_de_%C3%A1rbol_white_Alabama_barbecue_sauce.jpg/960px-Bayou_La_Batre_cornmeal_fried_shrimp_with_chile_de_%C3%A1rbol_white_Alabama_barbecue_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Lowry","licence":"CC BY 2.0"},{"title":"Cookbook:Algerian Baghrir","name":"Algerian Baghrir","ingredients":["2½ cups semolina","½ cup plain flour","15 g instant yeast","15 g white granulated sugar","7 g table salt","1 egg","4 cups warm water","½ tsp baking powder"],"steps":["Combine the semolina, flour, yeast, sugar, and salt in a bowl.","Mix in the water and egg until you get a smooth batter.","Set batter aside, and let rest for 15–20 minutes or until doubled in size.","Thin with a little water if necessary, then whisk in the baking powder.","Heat a skillet over medium heat.","Lightly grease the skillet, then dollop in enough batter to make a few small pancakes.","Cook the pancakes on one side until the top is covered in holes and fully cooked. Do not flip and cook on the second side.","Remove baghrir from the pan, and repeat the cooking process with any remaining batter.","Serve with butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_Baghrir","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Baghrir_roul%C3%A9.jpg/960px-Baghrir_roul%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sabah HAANA","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Algerian Chakhchoukha (Vegetable and Flatbread Stew)","name":"Algerian Chakhchoukha (Vegetable and Flatbread Stew)","ingredients":["Olive oil","1 onion, chopped","3 cloves garlic, minced","Salt to taste","Black pepper to taste","1 tbsp paprika","1 tbsp tomato paste","2 tomatoes, grated","2 cups dried chickpeas, soaked and drained","Chile pepper (optional)","Meat (e.g. lamb, beef, chicken), cubed","Water","Rougag"],"steps":["Heat some olive oil in a saucepan over medium heat.","Add the onion, garlic, salt, pepper, paprika, and tomato paste, and cook for 5 minutes.","Add the tomato, chickpeas, and chili pepper, and cook for 10–15 minutes.","Add the meat and enough boiling water to slightly cover everything. Let the mixture cook for approximately 45 minutes, or until the meat and chickpeas are cooked and the sauce is thick.","Rip the sheets of rougag with your hands into tiny pieces. Place them in the top of a steamer and steam for 5 minutes, then remove and set aside.","Adjust the seasoning of the stew, adding salt if necessary.","Place the meat and vegetables over the rougag in a dish, and pour the sauce on top.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_Chakhchoukha_(Vegetable_and_Flatbread_Stew)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Akarubi (Rwandan Grilled Banana)","name":"Akarubi (Rwandan Grilled Banana)","ingredients":["Ripe bananas, peeled","Butter or vegetable oil, for grilling","Cinnamon (optional, for sprinkling)","Honey, for drizzling (optional)"],"steps":["Preheat your grill or grill pan to medium-high heat.","Place the peeled bananas directly on the grill grates or grill pan.","Grill the bananas for 2–3 minutes on each side, or until they are lightly charred and softened.","Remove the grilled bananas from the heat and transfer them to a serving plate.","Optionally, sprinkle the grilled bananas with cinnamon for added flavor.","Serve hot as a dessert or snack. If desired, drizzle the grilled bananas with honey or maple syrup for additional sweetness."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAkarubi_(Rwandan_Grilled_Banana)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Akarange (Rwandan Tomato Sauce)","name":"Akarange (Rwandan Tomato Sauce)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 green bell pepper, diced","1 red bell pepper, diced","6 large ripe tomatoes, diced","1 teaspoon ground paprika","½ teaspoon ground cumin","½ teaspoon ground coriander","¼ teaspoon ground black pepper","Salt, to taste","1 cup water"],"steps":["Heat the vegetable oil in a large saucepan over medium heat.","Add the chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent and fragrant.","Stir in the diced green and red bell peppers. Cook for a few minutes until they begin to soften.","Add the diced tomatoes to the pan, along with the ground paprika, ground cumin, ground coriander, and ground black pepper. Stir well to combine the ingredients.","Pour in the water and season with salt to taste. Stir again to ensure the spices are evenly distributed.","Bring the mixture to a simmer, then reduce the heat to low. Cover the saucepan and let the akarange cook for about 15–20 minutes, or until the tomatoes have softened and the flavors have melded together.","Taste the sauce and adjust the seasoning if needed, adding more salt or spices according to your preference.","Once the akarange is cooked to your liking, remove the saucepan from the heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAkarange_(Rwandan_Tomato_Sauce)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Algerian Couscous with Meat and Vegetables","name":"Algerian Couscous with Meat and Vegetables","steps":["To hydrate the couscous, mix the couscous with olive oil and a little salt in a large bowl. Rub the grains between your hands to coat them evenly with oil. Gradually add the warm water while stirring to moisten the couscous. Let it sit for 10 minutes to absorb the water.","Transfer the couscous to a couscoussier (a traditional steamer) or a fine-mesh steamer basket. Steam over simmering water for 20 minutes, fluffing the couscous with a fork every 10 minutes to prevent clumping. If you don’t have a steamer, you can use a colander placed over a pot of boiling water, covered with a lid.","After the first steam, transfer the couscous back to a large bowl.","Gradually sprinkle the salted water over the couscous while using your hands or a fork to break up any clumps. This step ensures the couscous is evenly seasoned and moist.","Let the couscous cool for 10–15 minutes. This allows the grains to absorb the salted water and prepares them for the second steam.","In a large pot, heat the olive oil over medium heat. Add the meat and brown it on all sides. Remove and set aside.","In the same pot, add the chopped onions and garlic. Sauté until softened and golden.","Stir in the tomato paste, cumin, coriander, paprika, turmeric, and cinnamon (if using). Cook for 2–3 minutes to release the flavors.","Return the meat to the pot and add the water or broth. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1 hour or until the meat is tender.","Return the couscous to the steamer. Steam for another 20 minutes, fluffing with a fork every 10 minutes. This second steam ensures the couscous is light, fluffy and fully cooked.","After the meat has simmered for 30 minutes, add the carrots, turnip and potatoes. Continue simmering for another 15 minutes.","Add the zucchini, pumpkin and chickpeas. Cook until all the vegetables are tender but not mushy (about 15–20 minutes).","Once the couscous is steamed for the second time, transfer it to a large serving dish. Drizzle a ladle of broth from the stew over the couscous, and fluff it with a fork to separate the grains.","Place the couscous on a large platter, arrange the meat and vegetables on top, and pour some of the broth over everything."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_Couscous_with_Meat_and_Vegetables","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/Algerian_couscous_from_Kabylia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Slothtysloth","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Akpu","name":"Akpu","ingredients":["5 kg fresh cassava tubers","Water"],"steps":["Peel the cassava tubers and wash thoroughly.","Place the cassava in a container and cover completely with water.","Allow it to ferment for 3–4 days or until softened.","Remove any fibres and hard portions from the fermented cassava.","Mash the cassava and sieve to obtain a smooth paste.","Suspend the paste in a clean cloth or sack and allow excess water to drain.","Transfer the fermented cassava paste into a pot.","Cook over medium heat while stirring continuously until a smooth, stretchy dough forms.","Shape into portions and serve hot with soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAkpu","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Women_of_St_Michaels_and_all_Angels_Akpu_IMG_20230822_172320_052.jpg/960px-Women_of_St_Michaels_and_all_Angels_Akpu_IMG_20230822_172320_052.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ngoudechi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Almond Fudge Brownies","name":"Almond Fudge Brownies","ingredients":["¾ cup (1.2 dl) butter or margarine","1 cup (240 ml) white granulated sugar","1 ½ tbsp oil","⅓ cup (80 ml) milk","2 eggs","6 tbsp cocoa powder","¾ cup (180 ml) flour, sifted","½ tsp almond extract or ½ cup (120 ml) chopped almonds","1 tsp vanilla extract"],"steps":["Preheat oven to 350°F (175°C).","Cream butter and sugar.","Beat in oil and milk.","Blend in eggs, one at a time.","Mix in vanilla and almond extract (or almonds).","Mix in cocoa and flour.","Spread into greased 10.5 x 7-inch cake pan.","Bake for 28–30 minutes. A toothpick inserted into the center should come out with no more than moist crumbs.","Allow to cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Fudge_Brownies","pageImageChecked":true},{"title":"Cookbook:Almond Toffee Blondies","name":"Almond Toffee Blondies","ingredients":["1½ cup (200 g) sifted flour","2 tsp baking powder","½ tsp salt","½ cup (120 g) butter","1 cup (240 g) white granulated sugar","½ cup (120 g) packed brown sugar","2 eggs","1 cup (240 g) coarsely-chopped almond toffee","1 tsp vanilla"],"steps":["Sift flour, baking powder and salt together.","Cream butter; add sugars and cream well. Add eggs and vanilla; beat until fluffy.","Blend in dry ingredients. Stir in chopped almond toffee.","Spread over bottom of well-greased 9 x 13-inch (18 x 30 cm) pan.","Bake at 350°F (180°C) for about 30 minutes. When cool, cut into bars 3 inches (8 cm) long and 1 inch (2.5 cm) wide.","Serve warm with your favorite cold beverage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Toffee_Blondies","pageImageChecked":true},{"title":"Cookbook:Almond Pancakes","name":"Almond Pancakes","ingredients":["1 cup (150 g / 5.3 oz) bleached all-purpose flour","2 teaspoons granulated sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","¾ cup (180 ml / 6.1 oz) buttermilk","¼ cup (60 ml / 2 oz) milk","1 egg","2 tablespoons unsalted butter, melted","1 teaspoon almond extract","Vegetable oil for brushing griddle"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and almond extract.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup (60 ml) at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Blueberry_Pancakes_-_Nowhere_Man_2023-09-21.jpg/960px-Blueberry_Pancakes_-_Nowhere_Man_2023-09-21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Alsatian Chicken Fricassée","name":"Alsatian Chicken Fricassée","ingredients":["2 kg (4 lbs) chicken pieces","250 g (8 oz) mushrooms, coarsely chopped","125 g (4 oz) bacon, coarsely chopped","10 onions, peeled and minced","3 cloves garlic, peeled and minced","45 g (1½ oz) butter","1 bottle red wine","3 sprigs parsley","1 sprig thyme","2 bay leaves","2 tbsp flour","1 tsp olive oil","Chopped parsley, for garnish"],"steps":["Preheat oven to 180°C (350°F).","Remove the skin from the chicken. Season all the pieces.","Pour the oil into a flame-proof casserole.","Render the bacon and add the onions.","Add garlic, the mushrooms, and then the chicken. Add the wine and herbs.","Bake for about 45 minutes.","Several minutes before the end of the cooking period, add the flour mixed with the olive oil to the liquid in the casserole, and mix well, turning the chicken pieces to coat well with the sauce.","Sprinkle the chicken with chopped parsley before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlsatian_Chicken_Fricass%C3%A9e","country":"France","pageImageChecked":true},{"title":"Cookbook:Alsatian Fish Stew (Matelote de poissons d'Alsace)","name":"Alsatian Fish Stew (Matelote de poissons d'Alsace)","ingredients":["1 lb filet of pike","1 lb filet of carp","½ lb eel","1 lb filet of perch","6 crayfish","2 shallots, finely minced","Salt","Heads and tails of the above fish to make a broth","1 cup Riesling wine (or other dry white wine)","1 oz white granulated sugar","1 oz butter","1 oz flour","½ cup cream","1 bouquet garni","Pepper","Croutons","1 clove garlic","4 oz (½ cup) grelot onions (may substitute Mexican green onions)","4 oz (½ cup) fresh white mushrooms","Fresh parsley, chopped"],"steps":["Wash the fish and remove any remaining debris. Cut the fish into approximately 2 oz pieces.","Place fish and crayfish in a buttered baking dish. Add the finely minced shallots. Salt lightly.","Prepare a fumet with the fish heads and tails, the Riesling, 1 quart water, the bouquet garni and the garlic, salt and pepper. Simmer for 30 minutes.","Strain the boiling fish stock over the pieces of fish in the baking dish. Cover with aluminum foil.","Place in the oven at 450°F. Bake for 10 minutes, then remove from the oven.","Place the stock in a casserole or a cocotte en fonte (Dutch oven). Mix the butter with the flour. Add this to the liquid, stirring well to avoid lumps. Reduce to the desired thickness.","Add the cream, and heat gently until it comes to the boil. Stop the cooking and strain through a chinois.","Arrange the pieces of fish on a well-heated plate and coat with sauce.","Sauté the onions and mushrooms. Add this mixture to the plate with a few croûtons rubbed with garlic.","Add one crayfish per plate.","Sprinkle with chopped parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlsatian_Fish_Stew_(Matelote_de_poissons_d'Alsace)","country":"France","pageImageChecked":true},{"title":"Cookbook:Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)","name":"Alsatian Fresh Noodles (Nouilles fraîches à l'Alsacienne)","ingredients":["8 eggs","10 g (2 tsp) salt","1 tsp white wine vinegar","1 lb flour","Melted butter"],"steps":["Break the eggs and place in a large bowl. Mix in salt and vinegar.","While mixing, gradually add the flour.","Work the dough for several minutes until it is smooth.","Roll dough into a ball and wrap in a dry cloth. Allow to rest for 1 hour.","Divide the dough into pieces the size of a tennis ball and flatten on the work surface to a thickness of 2 mm (⅛ inch).","Allow the dough to dry for 30 minutes, turning the rounds frequently. One can also dry them by suspending them from a cord or over a broom handle place on the backs of two chairs.","Flour each round and roll it up on itself. Cut into slices 3–4 mm (¼ inch) thick.","Unroll to obtain the noodles, and spread out on a large tray without tangling them.","Fill a large pot with salted water; bring to a boil and plunge in the noodles. Simmer for 7–8 minutes.","Drain the noodles and toss with melted butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlsatian_Fresh_Noodles_(Nouilles_fra%C3%AEches_%C3%A0_l'Alsacienne)","country":"France","pageImageChecked":true},{"title":"Cookbook:Almond-Cowitch Matcha Smoothie","name":"Almond-Cowitch Matcha Smoothie","steps":["Put 1⅛ cups (265 ml) almonds, ½ cup (118 ml) cowitch, and ½ cup (118 ml) almonds separately into 3 bowls of water. Make sure they are covered completely underneath at least 1 inch (2.5 cm) of water. This is called sprouting or steeping. Leave them in the refrigerator overnight, and then drain the water. Absolutely do not drink this water, since it has absorbed many of the toxins.","When well blended, pulse the liquid mixture with ice made from the almond milk until you reach the consistency you desire. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond-Cowitch_Matcha_Smoothie","pageImageChecked":true},{"title":"Cookbook:Almond Milk II","name":"Almond Milk II","ingredients":["1 cup (236 ml) almonds","pure water, such as , orange blossom water, spring water, distilled water, or iodized water","3 dates"],"steps":["Put the almonds into a bowl, and cover them with at least one 1 inch (2.5 cm) of water. Leave them in the refrigerator overnight, and then drain the water. This is called sprouting or steeping.","Put the drained almonds into a blender, and blend in the 3 cups (708 ml) of water. The mixture will start clear and quickly change color. Stop blending after a few minutes when there is no visible change in color or consistency anymore.","Return the strained almond milk into the blender. Add the dates and blend until there is no longer any visible change in color or consistency.","Refrigerate or pour into a drinking cup and consume."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Milk_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Almond_effect_plant_protein_drink.jpg/960px-Almond_effect_plant_protein_drink.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Algerian Mint Tea","name":"Algerian Mint Tea","ingredients":["2 tsp of dried green tea (optional)","1 bunch of fresh mint leaves","10 sugar cubes (optional)","Water"],"steps":["Boil water in a saucepan.","Put 2 tsp of dried green tea in the teapot.","Pour half a glass of boiling water into the teapot, stir and then empty the water to rinse the tea and get rid of its sour aftertaste.","Fill the teapot with boiling water and then add the fresh mint leaves, which should have been rinsed carefully beforehand.","Add the sugar cubes to the teapot then leave it on low to medium heat for a few minutes.","The tea is ready when the water comes to a boil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_Mint_Tea","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Moroccan_Mint_Tea_-_1.jpg/960px-Moroccan_Mint_Tea_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarkar Sayantan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Algerian Lemonade","name":"Algerian Lemonade","ingredients":["5–6 lemons","3 tbsp milk","4 tbsp orange blossom water","150 g white granulated sugar","1.5 L water","Ice cubes (optional)","Mint (optional)","Slices of lemon (optional)"],"steps":["Zest one lemon, stop before reaching the white part of the lemon and reserve for later.","Slice one lemon and reserve for later.","Press the rest of the lemons to obtain lemon juice and reserve for later.","Pour half a litre of water into a saucepan, add the lemon slices and sugar, and let it boil on medium heat. Turn off the heat and let it cool down completely.","In a jug, add water, lemon zest, orange blossom water, milk, and lemon juice. Mix well.","Add your mixture into a clean bottle, add the remaining water and cooled down lemon juice from the saucepan. Close the bottle and shake well.","Transfer the drink to a pitcher, and let it cool in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_Lemonade","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Almond Cake","name":"Almond Cake","ingredients":["16 Tbsp (8 oz / 227 g) unsalted butter, room temperature","1½ cups (300 g) white granulated sugar","6 ea. (300 g) standard eggs, room temperature","1 tsp vanilla extract","2 cups (300 g) almond flour or finely-ground almonds","¾ cup (105 g) all-purpose flour","Powdered sugar, for decoration"],"steps":["Cream the butter and sugar on medium-high speed until light and fluffy. Scrape down the bowl to make sure everything is well-incorporated.","Whisk together the eggs and vanilla. Gradually beat the eggs into the butter-sugar mixture. If you add too much of the eggs at once, the batter may curdle.","Mix in the almond meal on low speed.","Fold the flour into the batter until it is well-incorporated. Do not over-mix the batter at this stage, as it may make the cake overly tough.","Line the bottom of an 8 or 9-inch square cake pan with parchment paper. Lightly grease the parchment and the sides of the pan.","Transfer the batter to the pan. Smooth the top.","Bake at 350°F (180°C) until golden brown, and a skewer inserted into the center comes out clean. The time will vary depending on your oven and pan size, but start checking the cake after about 30 minutes.","Cool the cake in the pan. Use a knife to loosen the sides of the cake from the pan, if necessary. Unmold the cake from the pan, and peel off the parchment if it is attached to the cake.","If desired, sprinkle the top of the cake with powdered sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Almond_cake_at_a_sittning.jpg/960px-Almond_cake_at_a_sittning.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Amala (Yoruba Yam Swallow)","name":"Amala (Yoruba Yam Swallow)","ingredients":["1 liter water","2 milk tins of yam flour"],"steps":["Heat water in a pot and bring to boil.","Gradually stir in the yam flour, mixing continuously to avoid lumps. You should get a smooth paste or dough.","Adjust the amount of water or yam flour to get your desired consistency.","Stir well, cover, and cook on low heat for about 10 minutes.","Serve with soups."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmala_(Yoruba_Yam_Swallow)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Amala_and_Abula.jpg/960px-Amala_and_Abula.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Owoeye007","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Amala Ọgẹdẹ (Nigerian Plantain Fufu)","name":"Amala Ọgẹdẹ (Nigerian Plantain Fufu)","ingredients":["Plantain flour","Water"],"steps":["Boil some water in a pot.","Slowly stir in the plantain flour until smooth and lump-free.","Add some water and cook for few minutes.","Serve with the soup of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmala_%E1%BB%8Cg%E1%BA%B9d%E1%BA%B9_(Nigerian_Plantain_Fufu)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Amala_and_ewedu_with_gbegiri_soup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bukky658","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Almond Milk I","name":"Almond Milk I","ingredients":["1 cup () almonds","4 cups () water","Dates (optional)","Salt (optional)"],"steps":["Soak the almonds in the water overnight. They should swell and become supple.","Grind the soaked almonds and water in a blender. Blend in a pinch of salt and a few dates if desired.","Strain the almond mixture through a fine filter to remove the almond solids. Folded cheesecloth or a nut milk bag work well.","Use the almond milk immediately or chill."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Milk_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Alpro_almond_milk.jpg/960px-Alpro_almond_milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0"},{"title":"Cookbook:Almond Meringue","name":"Almond Meringue","ingredients":["4 oz (120 g / 3 ea.) egg whites","4 oz (120 g) superfine sugar","4 oz (120 g) almond meal"],"steps":["Whip the egg whites to soft peaks.","Add the sugar, a little at a time, and continue beating to firm peaks.","Fold in the almond meal carefully, being careful not to deflate the egg whites.","Line a baking sheet with parchment paper.","Draw circles of the desired diameter on the paper using a pair of compasses or a dinner plate.","Fill a pastry bag with the meringue and starting in the centre, then pipe a spiral of meringue toward the outer edge to form a flat disc about ½ inch thick.","Bake at 325°F (160°C) for about 25 minutes until hard and dry.","Allow to cool before peeling off the paper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Meringue","pageImageChecked":true},{"title":"Cookbook:Aloo Tikki (Spiced Potato Patties)","name":"Aloo Tikki (Spiced Potato Patties)","ingredients":["8 potatoes, peeled and halved","2½ tsp red chile powder","1 tsp coriander powder","1 tsp mango powder","Vegetable oil","Salt to taste"],"steps":["Salt the potatoes.","Heat enough oil for deep frying. Add the potatoes, and deep fry over low heat until tender. Cool.","Using the palm of your hand, flatten out the potatoes on a board with a light hand.","Deep fry again until golden.","Garnish each with a little chile powder, mango powder, and coriander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAloo_Tikki_(Spiced_Potato_Patties)","country":"Pakistan","region":"Sindh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Aloo_tikki_recipe_by_Sonia_Goyal.jpg/960px-Aloo_tikki_recipe_by_Sonia_Goyal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia Goyal Jaipur","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Alkubus (Nigerian Steamed Bread)","name":"Alkubus (Nigerian Steamed Bread)","ingredients":["2 cups wheat flour","1 teaspoon instant yeast","½ teaspoon salt","1 teaspoon baking powder","½ cup water","2 teaspoons vegetable oil"],"steps":["Sift the flour into a mixing bowl. Mix in the yeast, salt, and baking powder.","Mix in the water to make a dough, and knead it until cohesive and fully combined.","Cover the dough and let rise for 1 hour.","Gently deflate the dough.","Grease a cooking mold, and transfer the dough to the mold.","Cover the mold and place it in a steamer setup. Steam until cooked through and a skewer inserted into the center comes out clean.","Remove from the heat and let cool.","Unmold the steamed bread and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlkubus_(Nigerian_Steamed_Bread)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5a/10_Steamed_Bread_-_Congee_Village_House.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jasonlam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Alicha Wot (Mild Ethiopian Stew)","name":"Alicha Wot (Mild Ethiopian Stew)","ingredients":["2 tablespoons olive oil","2 large onions, finely chopped","4 cloves of garlic, minced","2 tablespoons berbere spice blend","1 tablespoon grated ginger","1 tablespoon tomato paste","1 teaspoon ground turmeric","½ teaspoon ground cumin","½ teaspoon ground coriander","½ teaspoon salt, or to taste","500 grams (1 lb) beef, cubed","¼ teaspoon black pepper","2 cups beef broth or water","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the olive oil in a large pot or Dutch oven over medium heat.","Add the chopped onions to the pot and sauté until they become translucent and slightly browned.","Add the minced garlic and grated ginger to the pot and sauté for an additional minute until fragrant.","Stir in the berbere spice blend, tomato paste, ground turmeric, ground cumin, ground coriander, salt, and black pepper. Mix well to combine the spices with the onions, garlic, and ginger.","Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.","Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.","Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.","Taste the stew and adjust the seasoning with salt and pepper if needed.","Remove the pot from the heat and let rest for a few minutes before serving.","Garnish with fresh chopped cilantro or parsley. Serve hot with injera or bread, and enjoy the mild yet flavorful experience of this Ethiopian stew."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlicha_Wot_(Mild_Ethiopian_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Almond Gambols","name":"Almond Gambols","ingredients":["½ pound blanched almonds","¾ pound white granulated sugar","2–3 spoonfuls rosewater","1 grain musk (substitute edible musk essence)","1 grain ambergris (no modern substitute)","Fine lemon zest"],"steps":["Start pounding the almonds in a marble mortar.","Gradually pound in the sugar a spoonful at a time until it is all incorporated.","Pound in the rosewater, musk, ambergris, and lemon zest until the mixture is a fine paste.","Pinch off balls and roll them in some additional sugar, then place on parchment-lined sheets. Bake in a slow oven (275–300°F/135–150°C) until dried through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlmond_Gambols","pageImageChecked":true},{"title":"Cookbook:Algerian White Chicken Vermicelli Soup (Chorba Beida)","name":"Algerian White Chicken Vermicelli Soup (Chorba Beida)","steps":["Heat the oil and butter (or smen) in a large pot over medium heat.","Add the onion and cook until translucent.","Add the chicken, cinnamon stick, white pepper and salt. Cook for several minutes, stirring occasionally, until the chicken is lightly browned.","Pour in the water or chicken stock and add the soaked chickpeas.","Bring to a boil, then reduce the heat, cover and simmer for 40–50 minutes or until the chicken is tender and the chickpeas are cooked.","Remove the chicken from the pot. Discard the bones and shred the meat into small pieces.","Add the vermicelli to the broth and cook for 5–7 minutes until tender.","In a bowl, whisk together the egg yolk, lemon juice and parsley.","Gradually add a ladleful of hot broth to the egg mixture while whisking continuously.","Reduce the soup to very low heat and slowly stir the egg mixture into the pot.","Return the shredded chicken to the soup and stir well.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAlgerian_White_Chicken_Vermicelli_Soup_(Chorba_Beida)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Anzac Biscuits I","name":"Anzac Biscuits I","ingredients":["2 cups plain (non-self raising) flour","1 cup white or brown sugar","2 cups rolled or instant oats","1 cup desiccated coconut flakes","4 tablespoons golden syrup, corn syrup, or honey","225 grams butter or margarine","1 teaspoon baking soda","2 tablespoons of water"],"steps":["Mix the flour, sugar, oats, and coconut in a bowl.","Melt the syrup and butter in a saucepan. Add the baking soda and water to the syrup mix.","Mix the wet and dry ingredients, adding water if necessary.","Separate and roll the mixture into small balls, and flatten them on oven trays.","Bake at 150°C (300°F) for about 20 minutes or until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAnzac_Biscuits_I","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/ANZAC_biscuits_%2814_April_2006%29.jpg/960px-ANZAC_biscuits_%2814_April_2006%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"me (w:User:pfctdayelise)","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Appam (Fermented Rice Pancake)","name":"Appam (Fermented Rice Pancake)","ingredients":["1½ cups uncooked white rice","1½ cups fresh grated coconut","1 tablespoon sugar","1 teaspoon salt, or to taste","2 tablespoons white rice, cooked","water for soaking rice, and 2 to 2½ cups for grinding","½ teaspoon yeast or kefir, to start the ferment (optional)"],"steps":["Soak the raw rice in water.","Grind the soaked rice until about ¼ ground.","Add the grated coconut along with a little water and continue grinding.","Add the sugar, cooked rice and yeast or kefir, and keep grinding until the whole mixture becomes smooth. It should be thinner than pancake batter.","Transfer it to a wide open container and leave it to rise overnight.","The next morning, add salt and refrigerate the batter until use.","To fry the appams, use a tava or a small bowl-shaped pan with either a non-stick coating or a little oil (coconut or any other refined oil) or ghee.","Pour a full serving spoon of batter into the middle of the pan and swirl it around a single time so that a little of the batter sticks to the sides.","Cover the pan with a hot lid and remove the appam with a spatula after 2–3 minutes, when it becomes slightly browned around the edges. It should be round, with a thick centre and thin, lacy edges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAppam_(Fermented_Rice_Pancake)","country":"Sri Lanka","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Appam_%28hoppers%29_from_Kerala%2C_India.jpg/960px-Appam_%28hoppers%29_from_Kerala%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithsiji","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Ambrosia Fruit Salad","name":"Ambrosia Fruit Salad","ingredients":["4 cups of mandarin oranges, drained","2 cans of pineapple, drained","2 cups of grapes","3 cups whipped cream","1 cup sour cream","6–8 cups miniature marshmallows"],"steps":["Mix the mandarin oranges, pineapple, and grapes in a large bowl.","Fold in the whipped cream, sour cream, and marshmallows.","Chill for at least an hour.","Stir again before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmbrosia_Fruit_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3c/Ambrosia_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marshall Astor","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Angels on Horseback (Bacon-wrapped Oysters)","name":"Angels on Horseback (Bacon-wrapped Oysters)","ingredients":["½ cup dry white wine","1 clove garlic, minced","Salt to taste","Pepper to taste","12 shucked oysters","6 slices lean bacon"],"steps":["Mix the wine, garlic, salt, and pepper together. Add the oysters and marinate 10 to 20 minutes.","Preheat the broiler.","Cut each bacon slice in half and wrap each oyster with a piece of bacon, securing with a toothpick.","Broil on both sides until the bacon is crisp. You may also cook them on an outdoor or rangetop grill."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAngels_on_Horseback_(Bacon-wrapped_Oysters)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Angels_on_horseback.jpg/960px-Angels_on_horseback.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lana","licence":"CC BY 2.0"},{"title":"Cookbook:Apple and Almond Cake","name":"Apple and Almond Cake","ingredients":["5 ounces (145 g) butter","2 eggs","8 ounces (230 g) caster sugar","1 teaspoon almond essence","8 ounces (230 g) self-raising flour","1½ level teaspoons baking powder","approx. ¾ pounds (330 g) peeled cooking apples (e.g. Bramleys)","icing sugar to dredge"],"steps":["Grease a 9-inch (23 cm) loose-bottomed spring-form cake tin.","Gently melt the butter in a pan, then pour into a large bowl.","Add the eggs, sugar, and almond essence and stir well until mixed. Then add the flour and baking powder. Stir well—at this point, it should be a stiff mixture.","Spread just under two-thirds of the mixture into the cake tin.","Immediately afterwards, peel, core and slice the apples and arrange on top of the mixture in the tin. Cover these with the remainder of the cake mixture. At this stage, the cake may appear \"untidy\", but the cooking process eliminates most unevenness or gaps in the surface.","Bake for 1¼ to 1½ hours in a preheated oven at 325 °F (160 °C / Gas Mark 3)","Once cooked, allow to cool slightly in the tin. Loosen the sides of the cake with a knife and gently push the cake out onto a plate. Cool completely.","Lightly dust the top of the cake with sieved icing sugar once cool. Serve warm or cold, with cream for best results."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_and_Almond_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Vegan_Mocha_Almond_Fudge_Avocado_Cake_%284673005754%29.jpg/960px-Vegan_Mocha_Almond_Fudge_Avocado_Cake_%284673005754%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Anise Bread (Penia)","name":"Anise Bread (Penia)","steps":["Dissolve the yeast cakes in the warm water and set aside.","Beat eggs until fluffy.","Add sugar and beat.","Add melted butter and beat, then add salt.","Add the juices and spices.","Add the water-yeast mixture, and stir until well blended.","Add flour, then mix until ready for kneading.","Knead thoroughly until dough springs back when finger-poked.","Allow dough to rise overnight (12 hours) or until doubled in size.","Divide dough into 7 portions.","Shape each portion into the shape of dolls.","Allow to rise for 2 to 3 hours.","Bake at 275–300°F (140–160°C) for 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAnise_Bread_(Penia)","pageImageChecked":true},{"title":"Cookbook:Anchovy Herb Salsa Verde","name":"Anchovy Herb Salsa Verde","ingredients":["½ cup extra-virgin olive oil","9 cured anchovy fillets, drained, patted dry, and minced","6 tablespoons finely-chopped fresh flat-leaf curly parsley","3 tablespoons finely-chopped fresh rosemary","3 tablespoons finely-chopped fresh thyme","3 tablespoons finely-chopped fresh mint","⅛ teaspoon freshly-ground black pepper"],"steps":["In a small bowl, mix together all ingredients.","Serve with chips or grilled meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAnchovy_Herb_Salsa_Verde","pageImageChecked":true},{"title":"Cookbook:Anzac Biscuits II","name":"Anzac Biscuits II","ingredients":["1 cup plain flour, sifted","1 cup rolled oats","1 cup desiccated coconut","1 cup brown sugar","½ cup butter","2 tbsp golden syrup","1 tsp bicarbonate of soda","2 tbsp boiling water"],"steps":["Combine the flour (sifted), oats, coconut and sugar in a bowl.","Melt the butter and golden syrup in a saucepan over a low heat.","Mix the bicarbonate of soda with the water, and add to the butter and golden syrup.","Pour the liquids into the dry ingredients and mix well.","Spoon dollops of mixture about the size of a walnut shell onto a greased baking sheet, leaving as much space again between dollops to allow for spreading.","Bake in a moderate oven (180°C / 350°F) for 15–20 minutes.","Cool on a wire rack and seal in airtight containers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAnzac_Biscuits_II","pageImageChecked":true},{"title":"Cookbook:American Potato Salad I","name":"American Potato Salad I","ingredients":["2 pounds (3–4 ea.) medium russet potatoes","1 tablespoon plus ½ teaspoon salt","2 tablespoons distilled white vinegar","1 medium rib of celery","¾ teaspoon celery seed","¾ cup mayonnaise","¾ teaspoon powdered mustard","2 tablespoons minced onion","2 tablespoons minced fresh parsley leaves","¼ teaspoon ground black pepper","3 tablespoons sweet pickle relish"],"steps":["Peel and cut potatoes into ¾ inch cubes.","Cover potatoes with an inch of water in a large saucepan and bring to a boil.","Add 1 tablespoon salt to boiling water and reduce heat to medium.","Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece—don't overcook.","Drain potatoes and place in a large bowl.","Toss potatoes gently with vinegar using a rubber spatula.","Cool potatoes. They must be no more than barely warm to mix.","Chop celery fine.","Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.","Gently fold together dressing mix and potatoes.","Cover and refrigerate at least an hour, until thoroughly chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmerican_Potato_Salad_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/American_Old-fashioned_Potato_salad_%28Clovis_CA._2022%29.jpg/960px-American_Old-fashioned_Potato_salad_%28Clovis_CA._2022%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Apple Brown Betty","name":"Apple Brown Betty","ingredients":["2 cups soft bread crumbs","½ cup white granulated sugar","¼ cup butter or margarine","1 teaspoon cinnamon","3 cups apples, sliced (they don't need to be peeled)","¾ cup water"],"steps":["Preheat oven to 375°F.","Sauté bread crumbs in butter.","Add apples, cinnamon, sugar, and water.","If the skillet is oven-proof, cover and place in the oven. If the skillet is not oven-proof, transfer to a greased casserole dish.","Cover and bake for 30 to 40 minutes, until apples are tender.","If mixture becomes too dry during baking, add another ¼ cup of water. (Apples vary as to moisture content.)"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Brown_Betty","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Brown_Betty.jpg/960px-Brown_Betty.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KaMan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ancient Roman Pancakes (Ova Sfongia Ex Lacte)","name":"Ancient Roman Pancakes (Ova Sfongia Ex Lacte)","ingredients":["3 eggs","3 cups milk","¾ cup olive oil","½ teaspoon salt","4 cups flour (preferably whole wheat for authenticity)","2 teaspoons honey","1 dash ground pepper","Dates"],"steps":["Beat together eggs, milk, oil, salt, and flour until you have a runny pancake dough. Add more flour if necessary.","Cook on a hot skillet.","Serve topped with honey, a little pepper, and dates (if you want to). Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAncient_Roman_Pancakes_(Ova_Sfongia_Ex_Lacte)","pageImageChecked":true},{"title":"Cookbook:Apple BBQ Sauce","name":"Apple BBQ Sauce","ingredients":["4 cups ketchup","½ cup blackstrap molasses","¾ cup apple jelly","¾ cup apple cider vinegar","2 tbsp chipotle-based hot sauce"],"steps":["Combine all ingredients in a large saucepan and bring to a boil over medium high heat.","Cook until reduced to 4 cups.","Keep refrigerated for up to 3 weeks in a large mason jar or a squirt bottle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_BBQ_Sauce","pageImageChecked":true},{"title":"Cookbook:Ants on a Log","name":"Ants on a Log","ingredients":["Celery stalks (enough to have 1 or 2 for each person)","Peanut butter","Raisins"],"steps":["Cut the celery up into pieces, maybe 4 or 5 inches (about 10-13 cm). This is the \"log\".","Spread peanut butter on top of the celery.","Put raisins on top. These are the \"ants\"."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAnts_on_a_Log","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Ants_on_a_Log.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"cdantonio","licence":"CC BY-SA 4.0"},{"title":"Cookbook:American Marinara Sauce I","name":"American Marinara Sauce I","ingredients":["½ stick unsalted sweet cream butter","1 tbsp vegetable or olive oil","2 medium cloves garlic, crushed and chopped fine","⅓ cup (80 g) diced red onion","½ tsp dried oregano","½ tsp dried crushed red pepper flakes","1 can (28 oz / 750 g) unsalted whole peeled tomatoes, reserve juice","1 can (6 oz / 150 g) tomato paste","1 ½ tsp salt (more or less to taste)","1 ½ tsp granulated sugar","½ tsp ground black pepper"],"steps":["Heat a large pot over medium heat until hot (approximately 5 minutes).","Add butter and oil; heat until clear and the bubbling stops.","Add onion; gently sauté for 1 minute.","Reduce heat to medium-low.","Add garlic; gently sauté for 1 minute.","Add tomato juice.","Add tomatoes, one at a time, crushing completely using your hands (watch for spurts).","Add oregano and red pepper flakes. Stir to combine.","Cover and reduce heat to low. Simmer for 10–15 minutes.","Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated.","Cover and simmer for 10 minutes","Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.","Serve over al dente spaghetti with a side of Italian sausage or meatballs and a deep sweet red wine; serves 4, make this for two and enjoy again tomorrow night!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmerican_Marinara_Sauce_I","country":"Italy","pageImageChecked":true},{"title":"Cookbook:American Marinara Sauce II","name":"American Marinara Sauce II","ingredients":["Extra-virgin olive oil (preferably Italian, if not Italian then Tunisian, French, and Greek are advisable)","2 tablespoons almond oil","½ head of garlic (or less), minced","2 tablespoons dried oregano","2 tablespoons dried thyme","2 tablespoons dried red chile flakes","1 cup (240 g) fresh basil, finely torn or roughly chopped and reserved","2 medium to large onions (preferably red or yellow), diced","1 yellow bell pepper, cut into strips","1 large can plus 1 small can whole tomatoes, crushed by hand with juices","1 large can crushed tomatoes","½ cup (120 ml), plus more as needed, white table wine","Salt to taste","Ground black pepper to taste","Freshly-grated Parmigiano-Reggiano to taste"],"steps":["Heat the olive oil and almond oil in an oversized pan. Add onion, garlic, and bell pepper, and sweat.","Deglaze pan with white wine, then add tomatoes.","Grind dried herbs and red pepper flakes with a mortar and pestle. Add this mixture and the unreserved fresh basil to the pan.","Simmer for an hour (or more if necessary), stirring occasionally.","Add wine until desired consistency is achieved. Add salt and pepper to taste.","Add al dente pasta to pan with sauce and combine using tongs.","Plate and garnish with fresh basil and Parmigiano-Reggiano."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmerican_Marinara_Sauce_II","country":"Italy","pageImageChecked":true},{"title":"Cookbook:American Potato Salad II","name":"American Potato Salad II","ingredients":["3 pounds small white potatoes (use waxy or red potatoes)","Salt","Ground pepper","5 large hard boiled eggs, chopped","1 medium red onion, chopped finely","2 tbsp chopped sweet basil leaves","1 cup corn","½ cup freshly-squeezed lemon juice (from 2–3 lemons)","½ cup extra-virgin olive oil","2 tbsp pasta seasoning"],"steps":["Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, and cook for 15–20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.","Place the chopped eggs in a large bowl.","Sauté the onions until light golden brown and add to the bowl with the eggs.","When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.","In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmerican_Potato_Salad_II","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Military_Administration_-_In_Service_of_the_Interior_-_Supply_Service_-_Rations_-_Field_Kitchens_and_Bakeries_-_KITCHEN_SHOWING_HUGE_TUBS_OF_POTATO_SALAD%2C_FT._THOMAS%2C_KY_-_NARA_-_45501004.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author or not provided","licence":"Public domain"},{"title":"Cookbook:American Alfredo Sauce","name":"American Alfredo Sauce","ingredients":["1¾ cups (400 ml) heavy cream","6 tbsp unsalted butter","8.5 ounces (240 g) grated Parmesan cheese or asiago cheese","1 tsp salt","Fresh-ground black pepper","1 pinch of fresh-ground nutmeg"],"steps":["Combine 1¼ cups (300 ml) cream and the butter in a saucepan large enough to accommodate the sauce and later the pound of pasta.","Heat over a low flame, stirring frequently, until the butter is melted and the cream comes to a bare simmer.","Remove the pan from the heat once the butter is evenly incorporated into the cream.","Cook the pasta, draining it a little before it reaches the al dente stage. The pasta should be slightly undercooked before being added to the sauce because it will continue to cook while the sauce is being finished.","Drain the pasta.","Add the drained pasta, ½ cup (100 ml) of cream, the cheese, the salt, the nutmeg, and several grinds of the pepper mill to the pan","Heat the pasta and sauce over a low flame, tossing continuously, until the cheese melts into the sauce and the sauce thickens slightly, about 1–2 minutes. You can add chopped parsley as a garnish mixed into the sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmerican_Alfredo_Sauce","country":"United States","pageImageChecked":true},{"title":"Cookbook:Amish Friendship Bread","name":"Amish Friendship Bread","steps":["Preheat the oven to 350 °F (175°C, gas mark 4—moderate).","Grease and flour two loaf pans or two 9-inch round cake pans. Alternatively, line them with parchment paper.","Combine the sourdough starter, oil, sugar, and eggs in a large mixing bowl.","Combine the flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Stir this dry mixture into the wet mixture.","Stir in the raisins or nuts, if using.","Pour the batter into the prepared pans. Optionally, sprinkle a decorative amount of cinnamon on top of the cake batter.","Bake at 350 °F (175°C, gas mark 4—moderate) for about 50–55 minutes if using loaf pans, or about 25–30 minutes if using round cake pans. The cakes are done when a toothpick inserted into the center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmish_Friendship_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Amishfriendshipbread.jpg/960px-Amishfriendshipbread.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Glenn G from San Francisco, USA","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Americanized Eggplant Parmesan","name":"Americanized Eggplant Parmesan","ingredients":["1 small eggplant, approx. 300–400 g","Salt","1 mozzarella roll, approx. 300 g","100 g flour","1 egg","25 ml milk","100 g panko","½ tsp garlic powder","½ tsp black pepper","½ tsp dried oregano","20 g + 20 g Parmigiano Reggiano, grated","Canola or olive oil in a sprayer","1 jar pasta sauce, approximately 300–400 g","15 g fresh basil leaves"],"steps":["Cut off the top and bottom of the eggplant and slice it into six slices of equal thickness.","Salt both sides of each eggplant slice generously and place the slices between several layers of paper towel.","Weight the eggplant slices down with something heavy, such as a cast-iron frying pan, an encyclopedia, or an obese cat.","Let the eggplant slices rest under weight for at least an hour, until they have released a substantial amount of moisture.","Preheat the oven to 180°C.","Slice the mozzarella roll into six slices of equal thickness and arrange on fresh paper towels and let stand for about 20 minutes while you prepare the following steps.","Put the flour in a wide, flat bowl.","Whisk the egg and milk together in a second wide, flat bowl.","In a third wide, flat bowl, combine the panko, garlic powder, pepper, oregano and 20 g of Parmigiano.","Dredge the eggplant slices first in flour, then in the egg/milk mixture, then in the panko.","Spray oil on the inside of the air fryer and on one side of each eggplant slice.","Lay eggplant slices in the air fryer basket, oiled side down, then spray the top side with additional oil. You may need to work in batches, since probably not all slices will fit in the basket at once.","Cook in the air fryer at 180°C for 10–12 minutes, turning halfway through.","While the eggplant is cooking, spread a thin layer of pasta sauce on the bottom of a rectangular baking pan.","When the eggplant is done, place the slices on top of the pasta sauce in the baking pan.","Lay one slice of mozzarella on top of each slice of eggplant.","Pour one large spoonful of pasta sauce over each slice.","Sprinkle the remaining 20 g of Parmigiano evenly over all slices.","Bake for 20–30 minutes or until the sauce is bubbling.","Turn the oven to Broil and brown the cheese on top for 2–3 minutes.","Remove from oven and arrange fresh basil leaves on top.","Cover with aluminum foil and allow to stand while you boil fusilli or penne pasta, which the eggplant parmigiana will be served on top of."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAmericanized_Eggplant_Parmesan","pageImageChecked":true},{"title":"Cookbook:Apple Bundt Cake","name":"Apple Bundt Cake","ingredients":["2 cups (450 g / 16 oz) white granulated sugar","Zest of 1 lemon","4 eggs","1 cup (250 ml / 8.5 fl oz) vegetable oil","1 tsp vanilla","2 cups (275 g / 9.7 oz) flour","½ tsp allspice","½ tsp nutmeg","2 tsp baking powder","2 tsp baking soda","1 tsp salt","1 tsp cinnamon","3 large tart apples, grated","½ cup (40 g / 1.4 oz) raisins"],"steps":["Mix quickly the sugar and lemon rind in a food processor.","Add eggs and blend until it becomes a nice cream.","Continue blending while slowly adding the oil. Blend until well mixed and add vanilla.","In a separate bowl sift the dry ingredients all together (flour, allspice, nutmeg, baking powder, baking soda, salt and cinnamon).","Mix the dry ingredients slowly into the batter, blending until it becomes nice and thick.","Add grated apples and blend quickly into batter just to mix. Be sure not to overblend and shred the apples too much.","Add raisins, and pulse the processor as to just mix them in and not shred them.","Bake in a bundt pan for 55 minutes at approximately 320°F (160°C; gas mark 3) or until a knife inserted into the center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Bundt_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/8/89/00640_Apple_Bundt_Cake%2C_Sanok.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Silar","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Apple Raisin Oat Muffins","name":"Apple Raisin Oat Muffins","steps":["Preheat oven to 425°F (220°C).","Grease muffin pans with cold butter, shortening, or pan spray.","In a large bowl, thoroughly combine flour, oats, baking powder and baking soda.","In a smaller bowl, thoroughly combine eggs, sugar, milk, oil, apple, cinnamon, nutmeg, salt, vanilla and raisins.","Add wet ingredients to the dry ingredients and mix with bare hands until just combined. Do not overmix!","Fill muffin cups about three-quarters full, then place on oven's upper rack and turn the oven down to 375°F (190°C).","Rotate muffin pans 180° after 10 minutes; check for doneness after 15 minutes. Muffins usually take 20 to 25 minutes to cook completely.","Allow to cool briefly (2–5 minutes) before removing from pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Raisin_Oat_Muffins","pageImageChecked":true},{"title":"Cookbook:Apple Crisp I","name":"Apple Crisp I","ingredients":["6 cups sliced and cored baking apples (for example, Granny Smith)","½ cup (100 g) all-purpose flour","½ cup (100 g) rolled oats","¾ teaspoon (3 g) cinnamon","⅓ cup (75 g) cold butter or cold margarine","⅔–¾ cup (120–150 g) brown sugar"],"steps":["In a medium bowl stir together flour, brown sugar, and oatmeal. If the room temperature is a bit warm, you should cool this mixture in the fridge.","Prepare the apples. This should be completed before mixing butter into the topping. It is helpful to choose apples that do not brown quickly; Granny Smith apples are a good choice. Do not use Red Delicious apples; they turn to mush. Place the apples into a 9-inch (23 cm) square baking dish; glass is best.","Add the butter or margarine to the topping. Mix it via a slicing action, so that the butter or margarine forms tiny little chunks and does not melt or smear. A pair of butter knives, used like scissors, is good for this. You must work quickly once you start this step.","Sprinkle the topping onto the apples. You may pat it down just a bit.","Bake for about 30 minutes in a 375 °F (190°C) oven. Do not remove the crisp before the top is dark brown. Black spots indicate burning. It is better to burn a few small spots, which you can then remove, than to risk undercooking the topping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Crisp_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Fresh_baked_apple_crisp_02.jpg/960px-Fresh_baked_apple_crisp_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Apple Pudding","name":"Apple Pudding","ingredients":["¾ cup white granulated sugar","1 egg","¼ cup flour","1¼ teaspoons baking powder","1 pinch of salt","1 teaspoon vanilla","1 cup chopped walnuts or hickory nuts","½ cup chopped apples"],"steps":["Beat sugar and egg until smooth.","Beat in flour, baking powder, salt, and vanilla.","Stir walnuts or hickory nuts and apples into the mixture.","Pour into a greased Dutch oven or 9 x 9-inch pan.","Bake at 325°F (160°C) for 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Black_pudding_and_apple_compote%2C_Jewel_of_the_South%2C_French_Quarter%2C_New_Orleans%2C_Louisiana%2C_USA.jpg/960px-Black_pudding_and_apple_compote%2C_Jewel_of_the_South%2C_French_Quarter%2C_New_Orleans%2C_Louisiana%2C_USA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cory Doctorow","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Apple Cake","name":"Apple Cake","ingredients":["½ cup (118 ml / 108 g) butter","1 cup (237 ml / 225 g) white granulated sugar","2 eggs","1 cup (110 g) white all-purpose flour","1 teaspoon baking soda","1 teaspoon ground cinnamon","½ teaspoon ground nutmeg","Add 2 cups (½ lb / 227 g) chopped apples","Whipped cream"],"steps":["Cream together butter and sugar until fluffy.","Beat in the eggs.","Sift together the flour, baking soda, cinnamon, nutmeg. Mix into the batter until just incorporated","Fold in the apples.","Transfer the batter to a greased and lined cake pan.","Bake at 350 °F (177 °C, gas mark 4) for 45 minutes.","Serve warm with whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Apple_cake_with_vanilla_ice_cream_2.jpg/960px-Apple_cake_with_vanilla_ice_cream_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.carter","licence":"CC0"},{"title":"Cookbook:Apple Potato Bread","name":"Apple Potato Bread","steps":["Peel the potatoes and quarter them. Boil in water until the center is soft. Drain the water and leave the potatoes in the hot pan to dry out. Mash potatoes until smooth.","Rub the butter into the flour until it's crumbly. Add salt, and mix in the mashed potatoes. Knead for a few minutes.","Divide dough in half and roll into two rounds.","Combine sliced apples, sugar, cinnamon, and cloves in a pot. Heat through for 3 minutes, then remove from heat.","Use the two disks of potato bread like a sandwich and place the apple mixture into the middle.","Preheat a skillet with 2 tablespoons of oil, place the potato bread sandwich in it, and cook for three minutes each side.","Serve straight away."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Potato_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Apple_butter_and_peanut_butter%2C_heated_on_a_half_sandwich_of_toasted_potato_bread_-_Massachusetts.jpg/960px-Apple_butter_and_peanut_butter%2C_heated_on_a_half_sandwich_of_toasted_potato_bread_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Apple Crusted Ham","name":"Apple Crusted Ham","ingredients":["1 bone-in cooked city ham, skin removed","½ cup dried apples, minced finely","½ cup Chop Rub","¾ cup cola"],"steps":["Place ham in a large roasting pan large side down.","Bake at 250°F for 1 hour.","Take ham out from oven and brush generously with cola. Pat on the chop rub, and then pat on apples.","Bake for another 1 ½ hours at 250°F","Remove and let rest 10 minutes. Slice thinly and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Crusted_Ham","pageImageChecked":true},{"title":"Cookbook:Apple Glazed Pork Chops","name":"Apple Glazed Pork Chops","ingredients":["4 thick-cut bone-in pork rib chops","Grill Seasoning for Chops, as needed","½ cup apple cider","2 tbsp cider vinegar","1 tbsp Worcestershire sauce"],"steps":["Rub seasoning on pork chops. Refrigerate for 30 minutes.","Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over medium heat, and cook until reduced by ⅓. Remove from heat and set aside.","Grill pork chops over high heat for 2 minutes, covered. Brush with cider mixture, rotate 90°, and cook for 2 minutes. Flip and repeat 1 more time.","Remove and let rest for 7 minutes. Serve with remaining cider mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Glazed_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Apple Fritters","name":"Apple Fritters","ingredients":["1 cup peeled and chopped apple","½ cup granulated sugar","2 eggs, beaten","Flour","¼ cup unsalted butter, divided","⅛ tsp kosher salt","2½ quarts (2.5 liters) peanut or canola oil","Powdered sugar"],"steps":["Run the apple, sugar, eggs, butter, and salt in the food processor until a thick paste forms.","Roll paste into 3-inch balls. Dredge balls in flour. Set aside for 2–3 minutes.","Heat oil to 375°F (190°C). Add paste balls and fry until golden brown and cooked through.","Drain fritters on a cooling rack. Dust with powdered sugar before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Fritters","pageImageChecked":true},{"title":"Cookbook:Apple Parsnip Soup","name":"Apple Parsnip Soup","ingredients":["1 onion","2 tablespoons olive oil","2 apples","1 carrot","1 parsnip","1 lemon, juiced","4 cups of water","1 teaspoon nutmeg","Soup mix (optional)"],"steps":["Chop up the onions, and sauté them in a pot with the olive oil until the onions are golden.","Chop up the apples, the carrot, and the parsnip, and put them into the pot.","Put the water, the nutmeg, the soup mix (if you are using the soup mix), lemon juice into the pot.","Cook for one hour, or until the carrots are soft.","Put the soup into a blender, and blend it up until it is smooth; there should not be any lumps in it.","Serve cold or hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Parsnip_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Apple_parsnip_soup_with_apple_relish.jpg/960px-Apple_parsnip_soup_with_apple_relish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Apple Jelly","name":"Apple Jelly","ingredients":["1 pound (450 g / 4 ea.) apples","3 ounces (85 g / ⅓ cup) caster sugar","½ US pint (240 ml / 1 cup) water","1 lemon, zested and juiced","2 tbsp water","0.5 ounces (14 g) leaf gelatine"],"steps":["Peel and slice the apples, then put them into a pan with the sugar, ½ pint water, lemon juice, and lemon zest.","Simmer until tender, and rub through a fine sieve.","Bloom the gelatin in the 2 tbsp water. Melt the bloomed gelatin, strain it, and stir it into the apple mixture, and turn into a prepared mould.","Chill in the fridge for a few hours until set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Jelly","photo":"https://upload.wikimedia.org/wikipedia/commons/9/91/Apple_and_grape_jelly_%283984569750%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nic from England","licence":"CC BY 2.0"},{"title":"Cookbook:Apple Crisp II","name":"Apple Crisp II","ingredients":["4 cups sliced apples","1 tablespoon lemon juice","⅓ cup all-purpose flour","½ cup brown sugar","1 cup rolled oats","½ teaspoon salt","1 teaspoon cinnamon","¼ cup melted margarine or butter"],"steps":["Put apple slices in shallow 9-inch (23 cm) pan.","Sprinkle the apples with lemon juice.","Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples.","Bake at 375 °F (190 °C) for 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Crisp_II","pageImageChecked":true},{"title":"Cookbook:Apple Crisp III","name":"Apple Crisp III","ingredients":["5 cups thinly-sliced apples","Lemon juice, to taste","⅓ cup water","Powdered cinnamon, to taste","¼ pound butter","¾ cup brown sugar","¾ cup rolled oats","½ cup flour","1 tsp powdered cinnamon","½ tsp salt","¼ tsp ground nutmeg","Additional rolled oats (optional)","Ice cream or whipped cream, for serving"],"steps":["Preheat a conventional (i.e. not convection) oven to 350 °F (180 °C).","Place the apple slices in a buttered baking pan. Sprinkle them with lemon juice for flavor and to prevent them from turning brown. Mix in the water and cinnamon to taste.","To make the topping, combine the butter, brown sugar, oats, flour, cinnamon, salt, and nutmeg. Crumble the ingredients in a bowl with your fingers to create a uniform mixture.","Cover the apples with the topping. If desired, sprinkle some rolled oats sparingly on the surface for added texture.","Bake for 30–45 minutes in the preheated oven, or until the apples are soft and the topping is crisped.","Serve with ice cream or whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Crisp_III","pageImageChecked":true},{"title":"Cookbook:Apple Cider Syrup","name":"Apple Cider Syrup","ingredients":["1 gallon (3.75 L) fresh apple cider"],"steps":["Transfer the cider to a large nonreactive pot.","Bring the cider to a gentle boil, skimming off the scum that rises to the surface.","Boil the cider until the volume is reduced by about half.","Fold a large piece of cheesecloth to make at least 16 layers, then line a funnel or sieve with it. Moisten the cheesecloth slightly with water.","Strain the cider through the cheesecloth to remove the large particles.","Transfer the strained cider to a nonreactive saucepan, and bring it to a gentle boil.","Cook the cider until it reaches 220–222°F (104–105°C). At this point it should be reduced to about 1¾ cup (415 ml).","Remove from the heat, and transfer to clean jars. Let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Cider_Syrup","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/Cider_syrup.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ethanzzzzzz","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Apple Tapioca","name":"Apple Tapioca","ingredients":["¾ cup pearl tapioca or ½ cup minute (instant) tapioca","2 cups boiling water","½ teaspoon salt","6 apples","½ cup brown sugar","1 teaspoon cinnamon","1 tablespoon butter"],"steps":["If pearl tapioca is used, soak it for 4 or 5 hours and then drain off all the water. Minute tapioca will need no soaking. Add the tapioca to the boiling water and salt.","Cook in a double boiler until the tapioca is entirely transparent.","Peel and core the apples. Place them in a buttered baking dish, fill each cavity with sugar and cinnamon, and place a piece of butter on top of each.","Pour the hot tapioca over these, place in a hot oven, and bake until the apples are soft.","Serve either hot or cold with sugar and cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Tapioca","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Goat_Cheese%2C_Tapioca%2C_Green_Apple%2C_Lemongrass_%28Soci%C3%A9t%C3%A9%29_%2828344981878%29.jpg/960px-Goat_Cheese%2C_Tapioca%2C_Green_Apple%2C_Lemongrass_%28Soci%C3%A9t%C3%A9%29_%2828344981878%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asok5 from Budapest, Hungary","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Arroz con Pollo (Rice and Chicken)","name":"Arroz con Pollo (Rice and Chicken)","ingredients":["1 ea. (1.3–1.8 kg) chicken, cut into serving pieces","Salt to taste","Pepper to taste","Olive oil","4 cloves of fresh garlic, minced","1 medium onion, chopped","225 g diced red bell pepper","425 g (1 can) diced tomatoes","7.5 g (½ tablespoon) sweet paprika","14 g (½ oz) chopped cilantro","1.4 liter (6 cups) chicken stock","8 saffron threads or 1 teaspoon food coloring for yellow rice","370 g (2 cups) medium or long-grain rice","225 g (8 oz) canned peas (thoroughly drained)"],"steps":["Season the chicken with two pinches of salt and a pinch of pepper.","Pour enough olive oil into a large skillet to just barely cover the bottom.","Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.","Sauté garlic until brown. Be careful, garlic burns easily.","Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.","Transfer the ingredients to a large stewing pot.","Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil.","Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.","Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.","Sprinkle peas on top of the rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArroz_con_Pollo_(Rice_and_Chicken)","country":"Cuba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Arroz_con_pollo_a_la_chorrera.jpg/960px-Arroz_con_pollo_a_la_chorrera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Arisa (Malaysian Blended Chicken)","name":"Arisa (Malaysian Blended Chicken)","ingredients":["2 young chickens weighing 1.2 kg","500 g oats","4 red onions","15 cloves garlic","15 cardamom seeds","10 whole cloves","50 mm piece cinnamon stick","100 mm fresh ginger","2 tablespoons white pepper","Salt to taste","340 g ghee","Onions, chopped"],"steps":["Clean the chicken, and cut into fourths.","Place the chicken in a stock pot.","Blend the ginger and garlic. Cut red onion into quarters, and put the blended ingredients and onion into the stock pot.","Add 12 glasses of water, salt, cardamon seeds, cinnamon sticks and cloves.","Bring the chicken to boil.","Take out the chicken, debone it, and blend it into puree.","Sieve the chicken stock, bring it to boil again, add in the chicken puree, oats, white pepper, and salt to taste.","Stir nonstop until it thickens. Add in half of the ghee, and stir until the mixture is smooth.","Pour the mixture into a square mold, and make a depression in the middle.","Use the rest of the ghee to fry the onions. Place the fried onions into the depression.","Sprinkle additional fried onions on top to garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArisa_(Malaysian_Blended_Chicken)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Arambasici (Croatian Sour Cabbage Rolls)","name":"Arambasici (Croatian Sour Cabbage Rolls)","ingredients":["600 g beef (best from the neck), finely chopped","150 g smoked ham or bacon, finely chopped","50–60 g suet from ox kidneys, finely chopped","200 g pork, finely chopped","Mutton (optional), finely chopped","2 large onions, chopped","Some garlic","Cloves","Grated lemon rind","Salt","Pepper","Some ground cinnamon","2–3 cloves, crushed","1 grind nutmeg","1 head of whole pickled cabbage (sauerkraut) or fresh white of grape leaves","Smoked pork","Smoked ham or tongue","Broth or water"],"steps":["Combine the beef, ham, suet, pork, and mutton in a bowl.","Add the chopped onions, garlic cloves, grated lemon rind, salt, pepper, a little cinnamon, crushed cloves, and ground nutmeg.","Mix all the ingredients well; knead together with your hands, if desired.","Separate the leaves from the sauerkraut head, setting aside the better ones for stuffing.","Cut away part of the leaf stalk at the base.","Add a spoonful of the meat mixture to each kraut leaf.","Roll the Arambašici from the base of each leaf, and fold the ends together well so that they do not fall apart during cooking.","Put 1 spoonful of grease in a deep stoneware casserole dish.","Pack and layer the Arambašici rolls tightly next to one another in the casserole dish.","Layer smoked meat between the layers of kraut rolls.","Pour the broth or water over the Arambašici. Cover tightly and cook 3–4 hours over low heat.","Shake casserole form several times, but do not stir."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArambasici_(Croatian_Sour_Cabbage_Rolls)","country":"Croatia","pageImageChecked":true},{"title":"Cookbook:Apricot Wine","name":"Apricot Wine","ingredients":["1 pound dried apricots","4 quarts warm water","6½ cups white granulated sugar","2¼ cups brown sugar","1½ cups raisins","1 tablespoon ginger","2 lemons, sliced thin","2 oranges","½ yeast cake"],"steps":["Wash the apricots in several changes of water, then dry and cut in halves.","Place apricots in a large crock, and pour on the warm water. Reserve ½ cup of water, and dissolve the yeast cake into it.","Stir in the sugars, fruit, raisins, and ginger.","Add the dissolved yeast and mix well.","Cover with the top of the crock and let stand.","Stir every other day.","After thirty days, strain the mixture and bottle it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApricot_Wine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Still_life_with_a_plate_of_apricots%2C_cherries%2C_bread%2C_a_wine_cooler_and_receptacles.jpg/960px-Still_life_with_a_plate_of_apricots%2C_cherries%2C_bread%2C_a_wine_cooler_and_receptacles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luis Egidio Meléndez","licence":"Public domain"},{"title":"Cookbook:Apple with Mustard and Goat Cheese","name":"Apple with Mustard and Goat Cheese","ingredients":["2 Golden Delicious apples","Yellow prepared mustard","1 oz crumbly, fresh goat cheese"],"steps":["Wash the apples and cut across (i.e. not from top to bottom) into slices ¼ inch thick. Preferably the apples should come from the refrigerator as the cold temperature will add to the contrast.","Spread one side of the apple slices with yellow mustard.","Crumble the goat cheese onto each slice.","Serve immediately as is."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_with_Mustard_and_Goat_Cheese","pageImageChecked":true},{"title":"Cookbook:Arjoli (Maltese Herbed Bread Dip)","name":"Arjoli (Maltese Herbed Bread Dip)","ingredients":["2 packets Maltese galletti (round hard Ship's Biscuit)","Fresh Basil, minced","Fresh mint, minced","Fresh parsley, minced","4 cloves garlic, diced","Olives (black and green), diced","Capers, chopped","Anchovy paste","1 tsp tomato paste (kunserva)"],"steps":["Let the galletti soak in water overnight to soften.","Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArjoli_(Maltese_Herbed_Bread_Dip)","country":"Malta","pageImageChecked":true},{"title":"Cookbook:Applewood Bacon","name":"Applewood Bacon","ingredients":["1 pork belly from the loin end","2 cups salt","2 cups white granulated sugar","1 gallon apple cider","1 gallon iced water","Applewood chunks"],"steps":["In a large pot, bring to apple cider to boil. Stir in salt and sugar until dissolved.","Transfer cider mixture to a very large container, and add iced water.","Once ice has melted and brine is cool enough, submerge the pork belly in the brine.","Refrigerate for 3 days.","Remove belly, and place on top of a running box fan for 30 minutes per side to dry out.","Place dry applewood chunks in the firebox of a cold smoker.","Insert pork belly and smoke for 3–4 hours.","Remove from smoker and place in the freezer for up to 2 hours.","Slice bacon as thick or as thin as you like, and cook or refrigerate for up to 3 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApplewood_Bacon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Park_Grill_-_chicken_thigh_and_applewood_bacon_crostini_%286936734070%29.jpg/960px-Park_Grill_-_chicken_thigh_and_applewood_bacon_crostini_%286936734070%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"opacity","licence":"CC BY 2.0"},{"title":"Cookbook:Apple Stuffed Pork Chops","name":"Apple Stuffed Pork Chops","ingredients":["4 thick-cut bone-in pork rib chops","¼ cup freshly-squeezed lemon juice","2 tbsp dark honey","1½ tsp kosher salt","2 cups Apple Stuffing","½ cup Chop Rub","A heat-proof towel tied with twine and soaked with oil"],"steps":["Combine lemon juice, honey, and salt in a gallon-size zip-top bag. Add pork chops, take as much air out as possible, and seal bag. Refrigerate 24 hours.","Take pork out of marinade. Using a narrow boning knife, make an incision in the side of the chop until you hit bone. Sweep the knife up and make the hole slightly larger. Repeat with remaining pork chops. Using a bagel slicer helps to stabilize the chops while cutting.","Place the apple stuffing inside a gallon size zip top plastic bag. Snip a small hole in the corner. Place snipped corner inside incision in one of the pork chops. Squeeze to dispense. Dispense about 2 tbsp into each pork chop.","Once all pork has been stuffed, massage the chop rub into both sides of each chop. Set aside.","Quickly lube grill with the oiled towel. Grill pork over high heat 2 minutes, then rotate 90° and cook for another 2 minutes to get good grill marks. Flip and repeat 1 more time.","Remove from grill and let rest for 7 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Stuffed_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Apple Stuffing","name":"Apple Stuffing","ingredients":["1½ cups cornbread, crumbled finely","½ cup dried apples","½ cup apple jelly","¼ cup walnuts, roughly chopped","Kosher salt","Freshly ground black pepper","2 tbsp white granulated sugar","4 egg yolks, beaten","4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar","¼ cup shredded Fontina cheese"],"steps":["Combine all ingredients except cheese and egg whites. Gently fold in whipped egg whites, in a few batches.","Pour into a roasting pan. Top with shredded cheese and bake at 325°F for 30 minutes, or until browned and bubbly on top.","Remove and let rest for 7 minutes. Serve warm or use for Apple Stuffed Pork Chops."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Stuffing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Apple_Walnut_Stuffing%2C_Onions_and_Apple_%284174349741%29.jpg/960px-Apple_Walnut_Stuffing%2C_Onions_and_Apple_%284174349741%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Apple Stuffed Pork Loin","name":"Apple Stuffed Pork Loin","ingredients":["1 boneless pork loin roast","¼ cup Apple Stuffing","Grill Seasoning for Chops","Olive oil","Dijon mustard"],"steps":["Make a slit in the top center of the roast about 1¼ inch deep. Fill with Apple Stuffing. Brush opening with Dijon mustard, and press closed.","Brush roast with olive oil and liberally shake on grill seasoning. Set aside until needed.","Grill on a preheated charcoal grill, turning often, until internal temperature reaches 140°F.","Remove and let rest 7 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple_Stuffed_Pork_Loin","pageImageChecked":true},{"title":"User:Arifys/Tomatoes with Chile and Onion (Baladho)","name":"User:Arifys/Tomatoes with Chile and Onion (Baladho)","ingredients":["2 cups long-grain white rice","1½ cups coconut milk (fresh or canned)","5–7 tomatoes (variety)","½ teaspoon salt","½ teaspoon sugar or honey (optional)","1 chili, washed and sliced","1 onion","1 tablespoon vegetable oil or coconut oil","1 seasoning cube (optional)","Mixed vegetables (carrots, peas, or bell peppers) – optional"],"steps":["Put salt, sugar, and sliced chili into the frying pan with the oil over medium-high heat.","Slice the tomatoes and add to the frying pan.","Once fried, serve and add garnish."],"url":"https://en.wikibooks.org/wiki/User%3AArifys%2FTomatoes_with_Chile_and_Onion_(Baladho)","pageImageChecked":true},{"title":"Cookbook:Arisa Pitha (Fried Indian Sweet Rice Pastry)","name":"Arisa Pitha (Fried Indian Sweet Rice Pastry)","steps":["Dough: Boil water in a wide-mouth pan. Stir in sugar, salt, cinnamon, and ghee. Slowly and continuously stir in the rice flour. Cover the pan, and cook over low heat until the water is absorbed. The dough should be the consistency of chapati dough. Let cool.","Filling: Melt the ghee in a pan over medium heat. Add coconut and sugar. Cook, stirring, until the coconut turns golden brown.","Assembly: Knead the cooled rice mixture to make a smooth dough. Make small balls of dough, roll them, and stuff with the fried coconut mixture and sesame seeds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArisa_Pitha_(Fried_Indian_Sweet_Rice_Pastry)","country":"India","pageImageChecked":true},{"title":"Cookbook:Apricot Chicken Salad","name":"Apricot Chicken Salad","ingredients":["Shredded cooked chicken (about 2 small drumsticks)","1 stalk celery, chopped","1 medium apple, finely chopped","1 tbsp honey","3 dried apricots, chopped","Strained plain yogurt","Hot paprika (optional)"],"steps":["Combine shredded chicken, apricots, apple and celery.","Add yogurt, honey, and hot paprika powder, along with any other desired seasonings.","Mix well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApricot_Chicken_Salad","pageImageChecked":true},{"title":"Cookbook:Apple-Pear Crumble","name":"Apple-Pear Crumble","steps":["Preheat oven to 375 °F.","Grease bottom of large casserole dish with some margarine.","Combine filling ingredients together and pour into casserole dish.","Combine topping ingredients together.","Layer topping on top of apple/pear mixture.","Bake uncovered in the middle of the preheated oven for 35–40 minutes, until bubbling and lightly brown on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApple-Pear_Crumble","pageImageChecked":true},{"title":"Cookbook:Applesauce Cake","name":"Applesauce Cake","ingredients":["½ cup (1 stick/125 g/4.4. oz) butter, plus extra for greasing","1 cup () white sugar","1½ cups () raisins","1¾ cups () all-purpose flour","½ teaspoon ground cloves","½ teaspoon ground allspice","½ teaspoon ground cinnamon","½ cup () ground almonds","1 teaspoon baking soda","1 tablespoon hot water","1 cup () unsweetened applesauce"],"steps":["Preheat the oven to . Grease and line two round cake pans.","Cream butter and sugar in a mixing bowl until light and fluffy.","Mix in the raisins, flour, spices, almonds and applesauce.","Dissolve baking soda in hot water and stir into the batter.","Pour the batter into the prepared cake pans.","Bake for 45 minutes until golden.","Transfer the cakes to a wire rack and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AApplesauce_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/2/23/Applesauce_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"John Fladd from New Boston, NH, United States","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Atkins-Friendly Mock Tiramisu","name":"Atkins-Friendly Mock Tiramisu","ingredients":["1 cup sour cream","2 cups cream cheese (not low-fat)","2 eggs","2 tbsp baking cocoa","1 tsp instant espresso powder"],"steps":["Blend everything together until smooth.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtkins-Friendly_Mock_Tiramisu","pageImageChecked":true},{"title":"Cookbook:Au Jus Sandwich","name":"Au Jus Sandwich","ingredients":["3 tablespoons flour","roast or other cut of beef","1 beef bouillon cube","1 can (~2 cups / 16 oz / 470 ml) beef consommé, bouillon cube equivalent, or additional roast beef","1 can (~2 cups / 16 oz / 470 ml) French onion soup","1 cup (2 sticks / 250 g / 8.8 oz) butter","1 can (16 oz / 470 ml) beer (optional)","Spices (e.g. salt, pepper) (optional)","4 French/sandwich/hoagie rolls"],"steps":["Combine all the ingredients except the rolls in a slow cooker or crock pot. Let the mixture simmer for at least six hours. This step is critical because it makes the meat tender.","Serve beef on split rolls.","You can either pre-dip the sandwich, or serve with a bowl of meat drippings. When serving the drippings separately, remove the beef shreds from the juices and serve with a small bowl of meat drippings on the side. Dip the sandwiches in the drippings as you eat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAu_Jus_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/A_roast_beef_sandwich_with_au_jus_sauce_for_dipping%2C_served_with_a_side_of_fries..jpg/960px-A_roast_beef_sandwich_with_au_jus_sauce_for_dipping%2C_served_with_a_side_of_fries..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4chewnahdoe","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Azteca (Aztec-inspired Bean Soup)","name":"Azteca (Aztec-inspired Bean Soup)","ingredients":["1 can (~2 cups) corn","1 can (~2 cups) kidney beans","1 can (~2 cups) black beans","½ onion, finely minced","4 cloves garlic, finely minced","6 dried pequin chiles, chopped","Mustard seed, salt, and freshly-ground black pepper, to taste"],"steps":["Mix ingredients in pot.","Add three cans of water.","Boil until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAzteca_(Aztec-inspired_Bean_Soup)","pageImageChecked":true},{"title":"Cookbook:Baba Ganoush","name":"Baba Ganoush","ingredients":["1 ea. (1 to 1½ pounds) medium-large eggplant, any variety","2 tablespoons raw tahini","Juice of 1 lime or lemon","1 clove garlic, crushed","3 tablespoons olive oil","½ tsp salt","Paprika or cayenne pepper, as a garnish"],"steps":["Roast the eggplant. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplant and place it a few inches under a broiler, turning it as the exposed skin blackens, about every 3-4 minutes. Place a pan underneath to catch the juices, and discard them.","Scrape off the eggplant skin. It's alright if you miss a few burned bits.","Finely chop or blend the eggplant flesh with the rest of the ingredients. The consistency should be smooth. Reserve a bit of the olive oil, and drizzle that over the top. Sprinkle with some paprika or cayenne."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaba_Ganoush","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/BABA_GANOUSH_-_Efes_Town_Turkish_Cuisine_2026-01-27.jpg/960px-BABA_GANOUSH_-_Efes_Town_Turkish_Cuisine_2026-01-27.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Ayam Goreng Mentega (Fried Chicken in Sweet Butter Sauce)","name":"Ayam Goreng Mentega (Fried Chicken in Sweet Butter Sauce)","steps":["Season the chicken pieces with salt. Coat with lemon juice, and let marinate for 15–20 minutes.","Heat the oil to about 350°F (180°C), and fry chicken until it is golden. Remove chicken from oil, and set aside to drain.","Sauté the garlic and onion for a minute or two. Add the remaining sauce ingredients.","Stir fry for a minute and then add chicken pieces. Toss to coat.","Serve hot with lime wedges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAyam_Goreng_Mentega_(Fried_Chicken_in_Sweet_Butter_Sauce)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Ayran (Turkish Yogurt Drink)","name":"Ayran (Turkish Yogurt Drink)","ingredients":["1⅓ cup plain yoghurt","1⅔ cup water","Salt, to taste","Crushed dried mint (optional)"],"steps":["Pour yoghurt into a bowl and beat until smooth. Add water and continue beating until thoroughly blended. Alternatively, combine in an electric blender and blend until smooth.","Season to taste with salt and dried mint. Chill thoroughly and serve in tall glasses, with ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAyran_(Turkish_Yogurt_Drink)","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Naneli_ayran_-_Dara.jpg/960px-Naneli_ayran_-_Dara.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hamdigumus","licence":"CC0"},{"title":"Cookbook:Austrian Napkin Dumpling (Serviettenknödel)","name":"Austrian Napkin Dumpling (Serviettenknödel)","ingredients":["8.8 oz (250 g) stale French or Italian bread, cut into crouton-sized cubes","2 eggs","1¼ cups (300 ml) milk (preferably whole milk)","4 Tbsp (60 g) butter","¼ cup (60 g) finely-chopped onion (1 medium-sized onion)","2 tsp (1 large dash) salt","½–1 bunch chopped broad-leaf parsley"],"steps":["Mix the milk, eggs and salt together. Combine the mixture with the bread cubes and the parsley in a large mixing bowl, coating as much of the bread as possible with the mixture. Let the mixture rest.","Chop and sauté the onions. Cool enough to not cook the eggs, add them to the bread mixture, and mix thoroughly.","Let the mixture rest for an hour, mixing it through once or twice during the hour. The object here is to coat the cubes with the liquid mixture on all sides to allow them to absorb as much liquid as possible; this is especially necessary if your bread is more than a few days old.","Wet a fresh cotton dishcloth, tea towel, or cloth napkin. Some cooks brush the top side of the cloth with melted butter for more flavor, but this is not necessary. Completely unfold the dishcloth and place the bread mass in the middle of the cloth.","Next, form the bread mass into a 3-inch (~6 cm) thick log. Roll bread log up tightly in the cloth and tie off the ends of cloth with a short length of string or twine. Some cooks also tie a string around the middle as the edge of the cloth tends to pucker in the middle.","Bring a large pot of water to a boil, and then add salt. Slowly lower the serviettenknödel into the water and let cook for 40 minutes.","Remove the serviettenknödel from the boiling water with tongs (or two forks in a pinch) and transfer to a large cutting board. Cut and remove the string; then unroll and remove the cloth.","To prepare the knödel for the table, begin at one end and cut ½-inch (1 cm) slices, taking only as many as you need in servings so that the knödel does not get cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAustrian_Napkin_Dumpling_(Serviettenkn%C3%B6del)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/K%C3%BCmmelbraten_mit_Serviettenkn%C3%B6del_und_Krautsalat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Christian Michelides","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Austrian Apricot Dumplings (Marillenknödel)","name":"Austrian Apricot Dumplings (Marillenknödel)","ingredients":["1 cup curd cheese (quark/topfen/farmer cheese)","1 standard egg","3–4 tablespoons semolina flour","Salt","at least 5 tablespoons all-purpose flour","10 small apricots","10 cubes of sugar","5 tablespoons butter (or more if needed)","2 cups bread crumbs","5 tablespoons of sugar","Ground cinnamon","Powdered sugar"],"steps":["Mix the curd with the egg in a wide bowl. Add the semolina and a pinch of salt.","Wait for about 20 minutes to allow the semolina to soak. Then, mix in as much flour as is necessary to make a smooth dough. In order to form fine dumplings later on, it is very important that the dough is not sticky. Again, wait for about 10 minutes.","In the meantime, cut the apricots into two halves. Remove the pits and replace them with a sugar cube. Then, put the halves of the apricots together again.","Pour water and some salt into a big pot, and bring it to a boil.","Carefully put the dumplings into the boiling water. The water usually ceases to boil for a short while after the dumplings have been placed into the pot. Wait until it boils again, and then reduce heat. Let the dumplings boil slowly until they start rising to the surface of the water. Now cover the pot and wait for about another 4 minutes. The dumplings will gain size during this period.","In the meantime, heat the butter in a pan and add bread crumbs along with sugar and a bit of cinnamon. Fry the breadcrumbs until they turn light brown.","Drain the dumplings, then roll them in the toasted bread crumbs until they are covered all over.","Serve the Marillenknödel together with the remaining bread crumbs, and coat them with much powdered sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAustrian_Apricot_Dumplings_(Marillenkn%C3%B6del)","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Austrian Meatloaf (Faschierter Braten)","name":"Austrian Meatloaf (Faschierter Braten)","ingredients":["1 bread roll, cut into croûton-sized cubes","½ cup milk","½ onion, diced small","500 g mixed ground pork and ground beef","1 egg","½ cup breadcrumbs","500 ml consommé or vegetable broth","Salt","Pepper","Minced garlic","Marjoram","Mashed potatoes","Caramelized onion rings","Salad"],"steps":["Preheat the oven to 180°C.","Soak the bread cubes in the milk.","Sauté the onions in a pan over medium heat until golden yellow. Transfer them to a bowl with the ground meat.","Add the soaked bread, egg, and breadcrumbs. Season with salt, pepper, marjoram, and garlic to taste, then stir the mixture thoroughly until you have a solid consistency.","Shape the meat into a loaf form and place it in a baking dish.","Bake for approximately 40 minutes until golden brown.","Serve hot with potatoes, caramelized onions, and salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAustrian_Meatloaf_(Faschierter_Braten)","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Atropellado de Coco (Coconut and Sweet Potato Dessert)","name":"Atropellado de Coco (Coconut and Sweet Potato Dessert)","ingredients":["Sweet potato","Sugar","Cinnamon","Water","Ground coconut"],"steps":["Bake or steam sweet potato until soft, then mash it.","Combine sugar, cinnamon, and water over medium-low heat to make a syrup.","Combine the sweet potato mash and sugar syrup.","Mix in ground coconut until it forms a workable dough.","Form dough into balls or other shapes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtropellado_de_Coco_(Coconut_and_Sweet_Potato_Dessert)","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Avocado Relish","name":"Avocado Relish","ingredients":["2–3 avocados","Paprika, to taste","1 teaspoon lemon juice","Salt, to taste"],"steps":["Remove the avocado flesh from the peel and pit.","Mash the avocado flesh with the remaining ingredients.","Let rest 5–10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAvocado_Relish","pageImageChecked":true},{"title":"Cookbook:Ayamase Jollof Rice","name":"Ayamase Jollof Rice","ingredients":["1.5 kg assorted meat, cut in small pieces","8 medium green bell peppers, washed and seeded","12 small habanero peppers, washed and seeded","1 medium onion","1 cup of bleached palm oil","2 tablespoons iru","3 stock cubes","2 tablespoon ground crayfish","½ tablespoon salt","1 cup meat stock","2 ½ cups uncooked rice, washed until the water runs clear","Shaki","Kpomo","2 fillets smoked mackerel, deboned"],"steps":["Cook the assorted meat pieces until tender. Fry them in oil to brown them. Set aside.","Blend the bell pepper, habanero, and onions to a rough paste.","Heat the bleached palm oil in a pot over high heat. Add the blended pepper mixture, and cook, stirring.","Stir in the iru, stock cubes, ground crayfish, and salt. Let cook for about 10 mins, stirring often.","Stir in the meat stock and enough extra water to cook the rice. Bring to a boil, and stir in the rice.","Stir in the shaki and kpomo. Cover, and cook until the rice is tender.","Stir in the smoked mackerel, and let it steam for a few minutes.","Stir in the fried meat, and remove from the heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAyamase_Jollof_Rice","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Atyever Soup","name":"Atyever Soup","ingredients":["2 cups water","2 cups atyever (jute) leaves, rinsed and sliced","2 tablespoons palm oil","1 smoke-dried catfish, rinsed","2 tablespoons chile-tomato purée (see note)","1 maggi cubes","¼ tablespoon salt"],"steps":["Bring the water to a boil in a saucepan. Add the atyever leaves, and boil for 7 minutes.","Stir in the palm oil, catfish, chile pepper and tomatoes. Cook for 4–5 minutes.","Add the maggi cube and salt. Stir slowly until the soup is slippery enough.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtyever_Soup","pageImageChecked":true},{"title":"Cookbook:Ayib (Ethiopian Fresh Cheese)","name":"Ayib (Ethiopian Fresh Cheese)","ingredients":["1 liter (4 cups) whole milk","¼ cup lemon juice or vinegar","¼ teaspoon salt"],"steps":["Pour the milk into a large pot and heat it over medium-low heat. Stir occasionally to prevent the milk from scorching or sticking to the bottom of the pot.","Heat the milk until it reaches a gentle simmer. Avoid boiling the milk to prevent it from scorching or curdling.","Once the milk is simmering, reduce the heat to low and slowly add the lemon juice or vinegar while stirring continuously. The acid will cause the milk to curdle and separate into curds and whey.","Continue stirring gently for a few more minutes to encourage the curds to form. The whey should become more transparent, and the curds will start to clump together.","Line a colander with a double layer of cheesecloth or muslin cloth. Place the colander over a large bowl to collect the whey.","Carefully pour the curdled milk into the lined colander, allowing the whey to drain through the cheesecloth. The curds will remain in the cloth.","Gather the corners of the cheesecloth and tie them together to create a bundle. Hang the bundle over a faucet or handle, allowing any remaining whey to drip off for about 1 hour.","After the hour is up, gently squeeze the cheesecloth to remove any remaining whey and shape the cheese.","Transfer the ayib to a clean bowl and sprinkle it with salt. Mix well to incorporate the salt evenly.","Cover the bowl and refrigerate for at least 2 hours to allow it to firm up and develop its flavor.","Once chilled, the ayib is ready to be enjoyed as a side dish or used as an ingredient in various Ethiopian recipes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAyib_(Ethiopian_Fresh_Cheese)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Avocado Coconut Smoothie","name":"Avocado Coconut Smoothie","ingredients":["Ripened avocado","Spinach (optional)","Honey","Ice","Coconut milk"],"steps":["Blend coconut, avocado, honey, and spinach in a blender until smooth.","Add ice and serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAvocado_Coconut_Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Chocolate_Green_Smoothie_Bowl.jpg/960px-Chocolate_Green_Smoothie_Bowl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna Powell","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)","name":"Awaze Tibs (Spicy Ethiopian Meat Stir-Fry)","ingredients":["2 tablespoons vegetable oil","1.5 pounds beef or lamb, thinly sliced","1 large onion, thinly sliced","3 cloves of garlic, minced","2 tablespoons berbere spice","1 tablespoon tomato paste","1 tablespoon paprika","1 tablespoon cayenne pepper, or to taste","1 tablespoon awaze sauce","1 tablespoon soy sauce","1 tablespoon vinegar","1 teaspoon salt, or to taste","Fresh cilantro, chopped, for garnish"],"steps":["Heat the vegetable oil in a large skillet or wok over medium-high heat.","Add the thinly sliced meat to the hot skillet and stir-fry for 3–4 minutes until browned and cooked through. Remove the cooked meat from the skillet and set it aside.","In the same skillet, add the sliced onion and minced garlic. Stir-fry for about 2–3 minutes until the onion becomes translucent and fragrant.","Add the berbere spice, tomato paste, paprika, and cayenne pepper to the skillet. Stir well to coat the onions and garlic with the spices.","Return the cooked meat to the skillet and toss it with the spiced onion mixture.","Add the awaze sauce, soy sauce, vinegar, and salt to the skillet. Stir everything together to combine the flavors and coat the meat evenly.","Continue to stir-fry for another 2–3 minutes until the sauce thickens and coats the meat.","Taste the dish and adjust the seasoning with salt or additional spices according to your preference.","Remove the skillet from the heat and garnish the with freshly chopped cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAwaze_Tibs_(Spicy_Ethiopian_Meat_Stir-Fry)","country":"Ethiopia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Meat_stir-fry_dish_at_a_Tibetan_restaurant.jpg/960px-Meat_stir-fry_dish_at_a_Tibetan_restaurant.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mark Lyon from New York, NY, USA","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Awug","name":"Awug","ingredients":["250 g rice flour","250 g grated coconut","½ tbsp granulated sugar","½ tsp salt","150 g palm sugar, thinly shaved"],"steps":["Steam the rice flour for 20 minutes. Then, remove it from the steamer and set aside.","Combine the steamed rice flour with the coconut, white sugar, and salt in a bowl. Stir until the mixture becomes uniformly crumbly.","Prepare molds by greasing the insides with a little oil.","Fill one mold halfway with the rice flour mixture. Add a thin layer of palm sugar, then fill the rest of the mold completely with the rice flour mixture. Repeat with the rest of the rice flour mixture, palm sugar, and molds.","Preheat a steamer pot and basket over high heat so the water is boiling.","Steam the awug-awug cakes over the boiling water for 25 minutes.","Let the molds cool fully, then remove the cakes from the molds. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAwug","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Awug-awug-%EA%A6%84%EA%A6%AE%EA%A6%B8%EA%A6%92%EA%A7%80%EA%A6%84%EA%A6%AE%EA%A6%B8%EA%A6%92%EA%A7%80.jpg/960px-Awug-awug-%EA%A6%84%EA%A6%AE%EA%A6%B8%EA%A6%92%EA%A7%80%EA%A6%84%EA%A6%AE%EA%A6%B8%EA%A6%92%EA%A7%80.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mucti Intan Sari","licence":"CC0"},{"title":"Cookbook:Baingan Bartha (South Indian Eggplant with Coconut and Chili) I","name":"Baingan Bartha (South Indian Eggplant with Coconut and Chili) I","ingredients":["1 ea. (1 pound / 450 kg) eggplant (aubergine)","2–6 green chillies, as desired","1 cup fresh ground coconut","1 cup chopped fresh coriander leaves (cilantro)","2 cups paneer or yoghurt (optional)","Salt to taste"],"steps":["Roast the eggplant directly over a low flame. Don't be afraid to set it right on the gas burner, turning it regularly until the skin becomes blackened and brittle and the flesh soft (about 15–20 minutes).","Set aside to cool.","Grind the chillies, coconut, and coriander together in a food processor to form a paste.","Peel the eggplant skin off and mash the flesh to a uniform pulp by hand.","Mix in the coconut paste and paneer/yogurt, along with salt to taste.","Serve with chapatis, dosa or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaingan_Bartha_(South_Indian_Eggplant_with_Coconut_and_Chili)_I","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Baigan_%28_Brinjal_%29_Bharta.jpg/960px-Baigan_%28_Brinjal_%29_Bharta.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mike130012","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Bacon Cheese Omelet","name":"Bacon Cheese Omelet","ingredients":["3 eggs","2 medium (10 oz) slices of cooked bacon","2 slices of American cheese","1 Tablespoon of butter"],"steps":["Cut or break bacon into 1-inch pieces.","Cut or break slices of cheese into 1-inch wide strips.","Melt the butter in a pan over a high heat. Make sure the pan is evenly covered in butter.","When half the butter is melted, turn the heat to medium.","Beat or whisk eggs until evenly colored.","Pour in the eggs, and rotate the pan so that the egg covers the entire surface of the pan.","Continue rotating until the edges become thick, then use a spatula to lift side of the now cooked egg, allowing the remaining liquid egg from the centre to flow underneath on to the pan and start cooking. Continue to rotate the pan and move the spatula to adjacent areas until most of the liquid egg is cooked.","Lay the cheese down one side of the centre of the omelette.","Place the bacon on top of the cheese.","Carefully, flip the side with no ingredients over the top of the bacon and cheese side, so you now have a semi-circle omelette.","Turn to low heat until cheese has melted. Makes two servings; great with vegetables or salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABacon_Cheese_Omelet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Cheese%2C_bacon%2C_and_avocado_omelet_with_hash_browns_-_Fresno%2C_CA.jpg/960px-Cheese%2C_bacon%2C_and_avocado_omelet_with_hash_browns_-_Fresno%2C_CA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Bacon-Wrapped Scallops","name":"Bacon-Wrapped Scallops","ingredients":["1 quart (1 liter) vegetable oil for frying","1 cup teriyaki glaze","½ cup soy sauce","2 tablespoons sugar","½ pound (225 g) bacon","1 pound (20–30 ea. / 450 g) of scallops"],"steps":["Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.","Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.","Cut bacon strips in half lengthwise.","Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.","Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.","Remove from oil, drain briefly and toss in the soy-teriyaki sauce.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABacon-Wrapped_Scallops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Bacon_Wrapped_Scallops_%283375034896%29.jpg/960px-Bacon_Wrapped_Scallops_%283375034896%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Baked Brunch Omelet","name":"Baked Brunch Omelet","ingredients":["½ loaf (1 pound) white bread, cut into cubes","680 g cheddar cheese, shredded","135 g cubed cooked ham","8 eggs","475 ml milk","1 g salt","1 dash hot pepper sauce, or to taste","25 g chopped green onion"],"steps":["Preheat oven to 350 °F (175 °C). Lightly grease a 9x13-inch (23 x 33 cm) baking pan.","Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.","In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.","Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Brunch_Omelet","pageImageChecked":true},{"title":"Cookbook:Baked Beans","name":"Baked Beans","ingredients":["2 pounds (900 g) Navy, Great Northern, or Pea beans, though black, kidney, or lima beans may be used for a different taste.","1 pound (450g) bacon, diced","2 large onions, chopped","1½ cups brown sugar","¾ cup molasses"],"steps":["Soak dry beans overnight, or use 4 cans cooked beans.","Preheat oven to 350°F (175°C).","Stir all ingredients together, then pour into casserole dish, bean pot or Dutch oven.","Add water from beans, or preferably stock or fresh water. Just enough to barely cover. Canned beans may need less water. Beans will absorb more water as they cook.","Bake 2½ hours. Check after an hour for moisture level, add more water as needed to keep appropriate moistness. If beans have too much liquid, remove lid and cook a bit longer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Beans","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Hot_dog_with_baked_beans_and_potato_salad.jpg/960px-Hot_dog_with_baked_beans_and_potato_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TheCulinaryGeek from Chicago, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Bacon and Egg Stuffed Tomatoes","name":"Bacon and Egg Stuffed Tomatoes","ingredients":["6 large tomatoes, washed","Salt and pepper to taste","6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits","¾ cups diced celery","6 hard boiled eggs","⅓ cup mayonnaise","2 teaspoon chopped fresh parsley","¼ teaspoon salt","¼ teaspoon pepper","Paprika"],"steps":["Cut tops from tomatoes.","Scoop out pulp, leaving shells intact.","Chop tomato pulp.","Drain tomato shells and sprinkle cavities with salt and pepper.","Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.","Stir well.","Fill tomato shell with bacon and egg mixture.","Sprinkle with paprika."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABacon_and_Egg_Stuffed_Tomatoes","pageImageChecked":true},{"title":"Cookbook:Babi Panggang Sauce","name":"Babi Panggang Sauce","ingredients":["1 small onion","1 clove of garlic","1 tablespoon of oil","1.5 deciliter (150 ml) of chicken broth","2 tablespoons of sugar","1 tablespoon of sherry","1 can of tomato mash"],"steps":["Peel and chop the onion. Heat the oil in a saucepan, and add the onion and garlic.","Combine bouillon, sugar, sherry and tomato mash, and add this mixture to the saucepan.","Keep stirring and leave to boil for 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABabi_Panggang_Sauce","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG/960px-Balinese_Roasted_Pork_Ribs_-_Iga_Babi_Panggang_Bali.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Bacon and Egg Pie","name":"Bacon and Egg Pie","ingredients":["225 g (8 oz) shortcrust pastry","225 g (8 oz) streaky bacon, rinds removed and chopped","3 standard eggs","Salt","Black pepper","1 pinch mixed herbs (optional)","Milk or beaten egg to glaze"],"steps":["Preheat the oven to 190°C (370°F or gas mark 5)","Divide the pastry into two equal portions, roll it out, and line a 20 cm (8-inch) oven-proof dish with one portion.","Combine the bacon and eggs, then mix in any seasoning or herbs.","Pour the egg mixture into the lined dish. Moisten the edge of the pastry then cover the dish with the second portion of rolled-out pastry.","Seal the edges. Make a small hole in the centre to allow steam to escape. If desired, the pastry can be brushed with a beaten egg or milk to improve the browning.","Bake for about 35–40 minutes in the preheated oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABacon_and_Egg_Pie","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Bacon%26egg_pie.jpg/960px-Bacon%26egg_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ottomachin","licence":"CC0"},{"title":"Cookbook:Bacon and Cheese Puffs","name":"Bacon and Cheese Puffs","steps":["Combine the milk and egg in a bowl, and mix well. Add cheese, bacon, onions, sifted flour and mustard, then mix well.","Drop rounded teaspoons of the mixture onto a tray lined with baking paper.","Bake in a hot oven of 200°C (400°F) degrees for about 15 minutes, or until golden.","Serve warm or cold and garnished with fresh herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABacon_and_Cheese_Puffs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Bacon_%26_Cheese_Crazy_Puffs_Little_Caesars_%2854353100121%29.jpg/960px-Bacon_%26_Cheese_Crazy_Puffs_Little_Caesars_%2854353100121%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phillip Pessar","licence":"CC BY 2.0"},{"title":"Cookbook:Bagel Toast","name":"Bagel Toast","ingredients":["1 or more slices of bagel with sesame seeds, sized to fit your grill","Brindsah cheese (or feta cheese)","Sliced hard cheese","Sliced green olives","Corn","1 sliced tomato","1 sliced onion","Ketchup","Thousand Island dressing"],"steps":["Cut the bagel in half.","Spread the Brindsah cheese (or the Feta cheese) on the half bagel.","Cover with several slices of hard cheese.","Add the corn and the sliced green olives.","Add several tomato slices and onion slices.","Pour ketchup and Thousand Island dressing on top.","Cover the bagel with the other half of the bagel.","Pour more Thousand Island dressing on top of the bagel and put it onto the grill.","Activate the grill.","Remove the bagel when all the cheese has melted and the outside is medium-dark brown and crispy, about 2 minutes.","Eat immediately, served with any combination of sliced tomatoes, sliced cucumber, and/or pickles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABagel_Toast","country":"Israel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Bagel_Toast.jpg/960px-Bagel_Toast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acidburn at Hebrew Wikipedia","licence":"Public domain"},{"title":"Cookbook:Backyard BBQ Chicken","name":"Backyard BBQ Chicken","ingredients":["4 boneless skinless chicken breasts and drumsticks","1 tbsp cayenne pepper","1 tbsp kosher salt","1 tbsp black pepper","2 tbsp lemon pepper","1 ½ tsp garlic powder","2 tbsp smoked paprika","2 tbsp dark brown sugar","1 ½ cups tomato paste","¼ cup honey","¼ cup apple cider vinegar"],"steps":["Combine dry ingredients and rub onto chicken.","Refrigerate 1 hour.","Combine liquid ingredients, bring to a boil, and simmer until reduced by ⅓.","Place on medium grill, and turn often, brushing with sauce when turned until interior temperature reaches .","Let rest for 10 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABackyard_BBQ_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Smoked_Chicken_Sandwich.jpg/960px-Smoked_Chicken_Sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sirsendu.mohanta","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Backyard Barbecue Ribs","name":"Backyard Barbecue Ribs","ingredients":["1 slab pork spareribs","2 tbsp dark brown sugar","3 tbsp smoked paprika","1 tbsp salt","2 tbsp cayenne pepper","1 ½ tbsp dried rosemary","1 tbsp garlic powder","1 cup tomato paste","½ cup molasses","2 tbsp Worcestershire sauce","¼ cup soy sauce","2 tbsp cider vinegar","Hickory chunks"],"steps":["Combine dry seasoning and rub on pork ribs. Refrigerate for at least 1 hour.","Place hickory chunks in a 250 °F (120 °C) smoker or a 250 °F (120 °C) charcoal grill set for indirect heat.","Combine remaining ingredients, bring to a boil over high heat, and simmer until reduced by ¾.","Place ribs in smoker/grill and cook 5–6 hours.","Brush ribs with tomato mixture and place on a high grill, turning and brushing often until well browned.","Remove and let sit for 10 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABackyard_Barbecue_Ribs","pageImageChecked":true},{"title":"Cookbook:Baked Brie in Puff Pastry","name":"Baked Brie in Puff Pastry","ingredients":["1 block (10 ounces) Brie cheese, rind removed and brought to room temperature","1 sheet puff pastry, thawed","1 egg, beaten","1 tsp salt","1 tsp freshly-ground black pepper"],"steps":["Place block of cheese in the middle of sheet of pastry.","Trim off about ½ inch of pastry, and fold pastry over cheese. When you reach the last fold, brush the fold with beaten egg to seal the pastry together.","Brush top with egg and bake at 375 °F for 15 minutes.","Cool 10 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Brie_in_Puff_Pastry","pageImageChecked":true},{"title":"Cookbook:Baked Chicken Breasts","name":"Baked Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","Kosher salt","Freshly-ground black pepper","Olive oil","Finely-grated lemon zest"],"steps":["Brush both sides of chicken with olive oil. Sprinkle both sides liberally with kosher salt, freshly ground black pepper, and finely grated lemon zest.","Place chicken on a 13x9-inch baking pan. Insert a probe thermometer into one of the chicken breasts and bake in the center of a 400°F (200°C) oven until internal temperature reaches 165°F (75°C).","Remove to a plate and let rest 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Chicken_Breasts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/020230311_baked_chicken_breast.jpg/960px-020230311_baked_chicken_breast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bachelor Fish Stew","name":"Bachelor Fish Stew","ingredients":["1 tin (400 g / 240 g drained) beans (kidney, soya, black eye, chickpeas, etc.) in brine","1 tin (400 g) tomatoes (chopped or plum)","1 tin (120 g) mackerel fillets in tomato sauce","1 tsp curry powder (or to taste)","Salt","Pepper","Anything else to taste"],"steps":["Open all the tins. Drain the liquid from the beans.","Add all ingredients into a saucepan.","Bring to the boil, then cover and simmer, stirring occasionally, until hot enough to eat (5–10 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABachelor_Fish_Stew","pageImageChecked":true},{"title":"Cookbook:Baked Cabbage and Bacon","name":"Baked Cabbage and Bacon","ingredients":["1 head of green cabbage, sliced and/or diced","Bacon, chopped","Butter","Parsley","1 egg","Grated cheese","Cayenne pepper","½ onion, roughly chopped","Salt"],"steps":["Boil the cabbage until tender. Drain.","Fry the chopped bacon in butter.","Combine the cooked cabbage, bacon, parsley, egg, cheese, cayenne, and chopped onion. Season to taste with salt.","Transfer mixture to a glass baking dish. Bake 15 minutes at 180˚C.","Serve with toasted bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Cabbage_and_Bacon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Lambs_Liver_with_bacon_%26_onions%2C_mashed_potato%2C_creamed_cabbage_%26_baked_beans_%2849552655556%29.jpg/960px-Lambs_Liver_with_bacon_%26_onions%2C_mashed_potato%2C_creamed_cabbage_%26_baked_beans_%2849552655556%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CharmaineZoe's Marvelous Melange from England","licence":"CC BY 2.0"},{"title":"Cookbook:Baingan Bartha (South Indian Eggplant with Chili) II","name":"Baingan Bartha (South Indian Eggplant with Chili) II","ingredients":["2 medium Dutch aubergines","Oil (use mustard oil or a blend for best results)","Garlic, chopped fine","Ginger, chopped fine","1 medium Spanish onion, chopped","¼ teaspoon mustard seeds","⅓ teaspoon cumin seeds","¼ teaspoon turmeric powder","100 g tomato paste or 4 medium ripe tomatoes, finely diced","2–3 coriander stems, finely chopped (reserve the chopped leaves as garnish)","Chopped green chilli, as desired","Salt to taste"],"steps":["Peel and steam the aubergine until the flesh is tender. Mash and reserve.","Heat some oil in a pan, and add mustard and cumin seeds. Sauté for 10 seconds, then add finely chopped garlic and ginger. Sauté until the ginger and garlic turn yellow.","Add chopped onion and sauté until the onion is translucent.","Add the aubergine mash, turmeric, coriander stem, tomato paste, and salt. Cook on medium heat for 20 minutes.","Garnish with chopped coriander and serve.","To smoke the bharta for a more robust flavour, light a small piece of charcoal and place it over a piece of foil placed inside the dish. Pour about ¼ teaspoon of oil and cover the dish immediately. Leave to infuse."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaingan_Bartha_(South_Indian_Eggplant_with_Chili)_II","country":"India","pageImageChecked":true},{"title":"Cookbook:Bafa (Cape Verdean Seafood Stew)","name":"Bafa (Cape Verdean Seafood Stew)","ingredients":["1 kg octopus, cleaned and cut into pieces","500 g clams or mussels, cleaned","2 tbsp olive oil","1 large onion, finely chopped","4 cloves garlic, minced","2 medium tomatoes, diced","1 green bell pepper, chopped","1 bay leaf","1 tsp paprika","½ tsp black pepper","½ tsp chili flakes (optional)","1 cup dry white wine","2 cups fish stock or water","Salt, to taste","2 tbsp fresh parsley, chopped","Lemon wedges, for serving"],"steps":["Heat the olive oil in a large pot over medium heat.","Add the onion and cook until softened.","Stir in the garlic and cook for 1 minute.","Add the tomatoes and bell pepper and cook until tender.","Stir in the paprika, black pepper, and chili flakes.","Add the octopus pieces and cook for 5 minutes.","Pour in the white wine and allow it to simmer for 2–3 minutes.","Add the fish stock and bay leaf.","Bring to a boil, then reduce the heat and simmer for 45 minutes.","Add the clams or mussels.","Cover and cook until the shellfish open, about 5–10 minutes.","Discard any shellfish that do not open.","Season with salt to taste.","Stir in the chopped parsley.","Remove the bay leaf.","Serve hot with lemon wedges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABafa_(Cape_Verdean_Seafood_Stew)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Bafa_de_polvo.jpg/960px-Bafa_de_polvo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriao","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Baked Lamb and Yogurt","name":"Baked Lamb and Yogurt","steps":["Cut meat into 4 serving pieces, and sprinkle each piece with salt and pepper. Bake in a moderately-heated oven with half the butter, basting the meat with its gravy now and then.","When meat is half-baked, add rice. Remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce.","Sauté flour in butter until mixed thoroughly. Mix yogurt with salt, pepper and eggs until a uniform mixture is obtained, and finally stir in the flour-butter mix. Put the sauce mixture in the baking pan; stir it with the meat pieces.","Bake at 375°F (190°C) for about 45 minutes. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Lamb_and_Yogurt","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Baked Leeks","name":"Baked Leeks","ingredients":["2 lb (900 g) leeks","½ cup oil","¾ cup chopped onion","½ lb (225 g) ground meat","1 tablespoon tomato sauce","Mild red pepper","Salt","Pepper"],"steps":["Cut off the green leaves from leeks. Wash and cut leeks diagonally into 1-inch thick slices.","Sauté in a little oil and place in a baking pan.","Sauté onion and ground meat in remaining oil.","Add beef stock, tomato sauce, red pepper, salt and pepper, and bring to a boil.","Pour meat mixture over the sautéed leeks.","Bake for 1 hour at 375°F (190°C).","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Leeks","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Baking Powder Biscuits","name":"Baking Powder Biscuits","steps":["Mix the dry ingredients.","Cut in the fat, preferably as you would for an apple crisp or traditional pie crust.","Add the milk, mixing only as needed to wet the dough or batter.","If doing drop biscuits, plop the batter by large spoonfuls onto a greased or parchment-lined cookie sheet. Otherwise, for cut biscuits:","Give the dough a quick knead.","Roll the dough out to ½ inch thick, using flour as needed to avoid sticking.","Cut circles with a 2.5-inch cookie cutter, or carve hexagons (a honeycomb pattern) with a knife.","Space the biscuits 1 inch apart on the cookie sheet.","Bake 10–12 minutes in a 450°F oven, stopping when lightly browned on top.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaking_Powder_Biscuits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Rich_biscuits_square.png/960px-Rich_biscuits_square.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Baked Sweet Potatoes","name":"Baked Sweet Potatoes","ingredients":["4 large \"yam style\" sweet potatoes, unpeeled"],"steps":["Scrub the sweet potatoes very well.","Place into large glass baking dish. Cover loosely with aluminum foil.","Place into preheated 400°F (205°C) oven.","Bake for 90 minutes or until very soft."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Sweet_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Baked_potato%2C_baked_sweet_potato%2C_and_steamed_kale.jpg/960px-Baked_potato%2C_baked_sweet_potato%2C_and_steamed_kale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:O'Dea","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Baked Oatmeal","name":"Baked Oatmeal","ingredients":["3 cups (720 g) quick-cooking oats","1 cup (240 g) brown sugar","2 teaspoons baking powder","1 teaspoon ground cinnamon","1 teaspoon salt","1 cup (240 ml) milk","½ cup (120 g) butter (melted)","2 eggs"],"steps":["Mix the ingredients and pour them into a 9-inch (20 cm) baking pan. They can also be carefully mixed in the pan.","Bake at 350 °F (175 °C) for 40–45 minutes.","Serve hot, cold, with or without milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Oatmeal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Baking_oatmeal_chocolate_chip_cookies_64.jpg/960px-Baking_oatmeal_chocolate_chip_cookies_64.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wheeler Cowperthwaite","licence":"CC BY 2.0"},{"title":"Cookbook:Baked Custard","name":"Baked Custard","ingredients":["4 eggs","½ cup (120 g) white granulated sugar","¼ teaspoon salt","1 teaspoon vanilla extract","1 quart (946 ml) milk","butter or shortening"],"steps":["Beat the eggs, the sugar, the salt, and the vanilla together.","Scald the milk and add it very slowly, stirring constantly (see tempering).","Pour the mixture into a greased or buttered baking dish or several small greased heat-proof molds.","Place the baking dish or the molds in a pan of water in a slow oven (300–325°F / 150–160°C) and bake for between 30 and 40 minutes.","Test if the custard is cooked with a knife, which will come out clean when the custard is thoroughly baked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Custard","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2e/Caramel_custard_PK020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"PallaviKhale","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Baked Pork Chops","name":"Baked Pork Chops","ingredients":["3–4 bone-in pork chops, ¼ inch (6 mm) thin","1 medium apple, cored and sliced thin","1 medium onion, sliced thin","1 tablespoon (15 ml) honey","1 tablespoon (15 ml) caraway seed (can be salvaged from the bag your rye bread comes in)","Garlic salt, black pepper, and Dijon mustard, to taste"],"steps":["Heat oven to 350 °F (180 °C)","Layer sliced onion and apple in a baking dish that can be covered; drizzle honey and half the caraway over apple and onion slices","Season meat with garlic salt and pepper; spread top of meat with Dijon","Sprinkle remainder of caraway","Cover and bake for one hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Pork_Chops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Baked_Pork_Chop_Rice_in_Tomato_Sauce_with_Cheese.jpg/960px-Baked_Pork_Chop_Rice_in_Tomato_Sauce_with_Cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Baked Ziti","name":"Baked Ziti","ingredients":["1 lb (450 g) ziti or other pasta","1 ½ cups (360 ml) marinara sauce","1 lb (450 g) grated mozzarella","½ lb (225 g) ricotta","4 oz (110 g) grated Parmesan cheese","1 egg, beaten","3 tbsp basil, chopped fine","2 tbsp oregano, chopped fine","3 tbsp Italian parsley, chopped fine","½ cup (120 ml) bread crumbs","1 pinch crushed red pepper flakes (optional)","Salt","Pepper"],"steps":["Preheat oven to 425 °F (225 °C). Coat a large baking dish with olive oil.","Mix ricotta, egg, basil, oregano, parsley and about half of the mozzarella and Parmesan in a large bowl until well incorporated. Season with salt and pepper.","Cook ziti in a large pot of salted water until al dente. Drain well.","In a large bowl or pot, toss ziti with marinara sauce and red pepper flakes until noodles are covered. Stir in ricotta mixture and fold until it begins to melt. Pour mixture into greased dish and spread it out with a spoon.","Sprinkle remaining mozzarella and Parmesan over the top, then sprinkle bread crumbs over cheese.","Bake at 425 °F (225 °C) for 20 minutes or until cheese on top turns golden and begins to bubble."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Ziti","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/9/99/Baked_Ziti.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lili from NY, United States","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Baked Chicken with Onions, Sumac and Allspice (Musakhan)","name":"Baked Chicken with Onions, Sumac and Allspice (Musakhan)","ingredients":["1 ea. (about 3½ pounds / 1.5 kg) whole free-range chicken","Salt, to taste","Freshly-ground black pepper, to taste","½ cup extra virgin olive oil","3½ pounds (1.5 kg) onions, peeled and sliced thin","¼ cup soumak","½ teaspoon ground allspice","2 large khubz 'arabi (Arabic flatbread or pita bread), split open and separated","Pine nuts to decorate"],"steps":["Cut the chicken up into two breasts, two thighs, two legs, and two wings. Salt and pepper the chicken.","In a large, deep pot, heat ¼ cup of the olive oil, then lightly brown the chicken on all sides over a medium heat, about 20 minutes. Remove and set aside.","Add the remaining ¼ cup olive oil to the pot and cook the onions until translucent, about 35 minutes, stirring occasionally.","Add the sumac and allspice and cook for 2 minutes to mix.","Preheat the oven to 350°F (175°C).","Cover a 9 x 12-inch baking dish with the Arabic bread. Spoon half the onions over each, then arrange the chicken on top of the onions and cover with the remaining onions and the juices from the casserole.","Bake until the chicken is golden crisp and almost falling off the bone, about 1½ hours.","Roast the pine nuts in a pan until golden in olive oil.","Sprinkle with the roasted pine nuts and serve with yoghurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Chicken_with_Onions%2C_Sumac_and_Allspice_(Musakhan)","country":"Jordan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Musakhan_served_in_Jerusalem%2C_Israel.jpg/960px-Musakhan_served_in_Jerusalem%2C_Israel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tom Bahar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Baklava with Pistachio Nuts","name":"Baklava with Pistachio Nuts","steps":["If using frozen store-bought phyllo, thaw it inside its plastic package. Don’t open it until you’re ready to use it. If you’re in a hurry you can thaw it in its sealed plastic package in warm water.","Chop the nuts with the powdered cinnamon in a food processor. You want a fine chop, not powder.","Combine the sugar, honey, water, cinnamon sticks, and lemon juice in a large pot. Stir well and boil until the mixture reaches 220°F (100°C) on a candy thermometer (soft ball stage). Remove it from heat, skim the top, and let cool. Remove the cinnamon sticks. The lemon is an important ingredient in the syrup as it keeps it from crystallizing while cooling.","Melt the butter in a saucepan while the syrup is boiling. You can clarify the butter but it’s not necessary.","Preheat your oven to 350°F (180°C).","Open the phyllo and unfold it. Brush the inside of the baking pan with melted butter. While assembling, cover the unused phyllo with a damp towel to prevent it from drying out. Make sure your butter is very liquid when you start. Put 6 sheets of phyllo in the pan, brushing each sheet with melted butter. Set aside another 6 sheets which will be used for the top layers.","After the first 6 sheets, sprinkle a handful of the nut mixture over the last sheet. Add another sheet and repeat the process until you get to the last 6 sheets. Place the last 6 sheets on top of the rest, brushing each with butter. With a very sharp knife, cut the pastry into diamond shapes, all the way through. Sprinkle the top with water.","Put the pastry into the preheated oven and bake for 1 hour or until the tops of the pastry are medium golden brown. When done, remove from the oven and ladle the cool syrup over the hot pastry.","Let it sit for about 5–15 minutes, then drain off the excess syrup by tilting the pan as much as 45 degrees. Let it cool to near room temperature before eating."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaklava_with_Pistachio_Nuts","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Baklava_and_Pistachios_for_Sale_-_Gaziantep_%28Antep%29_-_Turkey_%285768990270%29_%282%29.jpg/960px-Baklava_and_Pistachios_for_Sale_-_Gaziantep_%28Antep%29_-_Turkey_%285768990270%29_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adam Jones from Kelowna, BC, Canada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Baked Eggplant","name":"Baked Eggplant","ingredients":["2 ea. (2 lb / 900 g) medium eggplants","¼ lb (113 g) button mushrooms, sliced","½ lb (225 g) tomatoes, chopped","1 cup (240 ml) chopped onions","4 large cloves garlic, minced","1 tsp salt or to taste","½ tsp cinnamon","Freshly-ground black pepper to taste","2 tsp extra virgin olive oil","⅔ cup (80 g) walnuts","3 heaping tbsp capers, drained","1 can (6 oz / 170 g) tomato paste","2–3 small tomatoes, sliced"],"steps":["Cut eggplants in half lengthwise, leaving a ¼-inch (0.5 cm) rind.","Scoop out flesh using a curved serrated grapefruit knife, and coarsely chop it.","Place chopped eggplant into a large, deep skillet or flat-bottomed wok.","Rub inside of eggplant shells with olive oil and set aside on a baking sheet.","Add mushrooms, tomatoes, onions, garlic, salt, cinnamon, pepper, and olive oil to skillet, and sauté 5 to 10 minutes until soft but still chunky.","Place eggplant shells under the broiler, and broil 3 inches (7.5 cm) from heat source for 8–12 minutes, until fork tender (be careful not to burn).","Remove from heat source and set aside.","Coarsely grind walnuts, add to skillet along with capers and tomato paste, and mix well.","Fill eggplant shells with sautéed mixture and top with tomato slices.","Sprinkle with salt and pepper.","Bake uncovered at 375°F for 25–35 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Eggplant","pageImageChecked":true},{"title":"Cookbook:Baked Tilapia with White Wine","name":"Baked Tilapia with White Wine","ingredients":["2 fresh whole tilapia, approximately 8–10 oz each, gutted and descaled","¼ pint medium white wine","1–2 cloves garlic, finely chopped","4 tablespoons freshly-chopped mixed herbs","6 salad onions, diagonally sliced","Salt","Freshly-ground black pepper","½ oz butter","1 teaspoon cornstarch, blended with a little cold water","2 tablespoons creme fraiche"],"steps":["Arrange the tilapia side-by-side in a lightly oiled roasting tin or ovenproof dish.","Pour the wine over the fish, then sprinkle over the chopped garlic, most of the herbs, the salad onions, and seasoning to taste. Place half the butter on each fish.","Cover with a sheet of lightly oiled foil to seal in the fish, then bake in a preheated 350°F oven, for 30–35 minutes.","Transfer the tilapia to a serving dish and keep warm. Pour the juices into a pan, stir in the blended corn flour, and simmer for 2 minutes. Stir in the creme fraiche.","Pour the sauce over the fish, and serve immediately, sprinkled with the remaining herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Tilapia_with_White_Wine","pageImageChecked":true},{"title":"Cookbook:Baked Penne","name":"Baked Penne","ingredients":["1 cup () uncooked penne pasta","1 cup () ricotta cheese","4 eggs, separated and brought to room temperature","¼ cup (½ stick/) unsalted butter, melted","⅛ tsp cream of tartar","1 pinch salt","¼ tsp freshly-ground black pepper","1 tsp minced garlic","1 tbsp flat-leaf parsley, finely chopped","½ cup () grated mozzarella cheese","1 ½ cups () tomato paste","4 leaves fresh basil"],"steps":["Preheat the oven to .","In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.","Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.","In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.","Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.","Remove foil and lower temperature to . Bake for another 30 minutes or until browned and bubbly on top.","Place serving portions onto plates and garnish with basil. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Penne","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Baked Lemon Thyme Halibut","name":"Baked Lemon Thyme Halibut","ingredients":["1 halibut fillet (approximately 1 pound / 450 g)","1 Tbsp extra-virgin olive oil","4 sprigs of fresh thyme","1 lemon, sliced","¼ cup fish stock","1 Tbsp black pepper"],"steps":["Place the fish in the center of the baking pan.","Drizzle fish with olive oil and fish stock. Add thyme sprigs, slices of lemon, and sprinkle with pepper. Cover with parchment paper and foil.","Bake in oven on sheet pan at 400 °F (200 °C) for 15–20 minutes until flesh is flaky."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Lemon_Thyme_Halibut","pageImageChecked":true},{"title":"Cookbook:Baked Potato Halves","name":"Baked Potato Halves","ingredients":["Potatoes","Lard or another fat","Salt"],"steps":["Select potatoes of similar size—around 250 grams each.","Wash potatoes well and cut out any bad parts. Do not peel.","Cut every potato in two halves, in the direction that will produce the thinnest halves.","Put ¼ to ½ tsp of salt onto the flat side of one half, and rub both halves together, so that they are both salted.","Place the potatoes onto a greased pan, flat side down, and into the oven preheated to 220°C. The potatoes should be baked after 45 minutes. The flat sides should form a tasty orange crust.","Serve hot. The potatoes can be peeled by hand while eating or eaten unpeeled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Potato_Halves","pageImageChecked":true},{"title":"Cookbook:Balangu (Nigerian Spiced Ram Meat)","name":"Balangu (Nigerian Spiced Ram Meat)","ingredients":["2 large chunks of mutton","2 green peppers","2 tablespoons ground cayenne pepper (optional)","3 cloves garlic (optional)","1 small stock cube","½ teaspoon salt","2 tablespoons vegetable oil","2 onions"],"steps":["Boil the mutton for 2 minutes in a pot with a small amount of water. Drain.","Cut the cooked meat into pieces of your desired size.","Season the meat all over with pepper, cayenne, nutmeg, garlic, stock cube, and salt.","Brush the seasoned meat with oil, and roast in the oven.","Serve with onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalangu_(Nigerian_Spiced_Ram_Meat)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Baklava II","name":"Baklava II","ingredients":["1 lb (450 g) nuts (any type, but preferrably pistachios or walnuts)","1 tsp (5 ml) ground cinnamon","1 lb (450 g) phyllo dough","½ cup (120 ml) butter","1 tsp (5 ml) vanilla extract","⅓ cup (80 ml) honey","⅔ cup (160 ml) white sugar","¾ cup (180 ml) water"],"steps":["Combine the nuts and cinnamon in a blender. Blend the nuts into a fine powder, being careful not to form a paste.","Melt the butter in a saucepan over medium heat, then set aside.","Line a baking pan with parchment paper.","Count the number of sheets of phyllo dough and divide it by eight. Arrange one-eighth of the sheets in the bottom of the pan, on the parchment paper.","Divide the chopped nuts into seven equally sized portions.","Brush the phyllo dough with melted butter, and evenly distribute one portion of chopped nuts over the dough.","Arrange another eighth of the phyllo sheets on top of the nut layer.","Repeat the buttering and layering of nuts and phyllo until you have used up all the phyllo sheets and chopped nuts.","Using a sharp knife, radially cut the baklava into eight equally sized portions shaped like the British flag.","Bake the baklava for 25 minutes at 350°F (180°C). Remove from the oven, and let cool slightly.","Mix the vanilla extract, honey, sugar, and water in a clean saucepan. Boil over medium heat until it becomes a very thick and viscous syrup of slightly over 1 cup (240 ml). Remove from the heat, and let cool slightly.","Pour the syrup on top of the baked baklava, coating each portion of the baklava evenly with syrup.","Let everything cool fully before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaklava_II","country":"Greece","pageImageChecked":true},{"title":"Cookbook:Baked Mac N Cheese","name":"Baked Mac N Cheese","ingredients":["3-4 boxes of shell pasta, with liquid cheese","Shredded cheese of your choice","Breadcrumbs"],"steps":["Cook pasta to desired texture, or to the instructions on the box.","Drain water from pot, after the pasta is done cooking.","Add liquid cheese sauce to pasta. Mix well.","Add pasta to pan. Sprinkle breadcrumbs, and shredded cheese on top of pasta.","Put pan in oven. Bake at 300 for 30 minutes or until your desired temperature.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaked_Mac_N_Cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Glorified_mac_and_cheese.jpg/960px-Glorified_mac_and_cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mahagaja","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Banana Bread I","name":"Banana Bread I","steps":["Preheat oven to 350°F (175°C).","Lightly grease an 8 x 4-inch (20 x 10 cm) loaf pan.","Combine all ingredients into a large mixing bowl. Beat well.","Pour batter into pan.","Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Bread_I","pageImageChecked":true},{"title":"Cookbook:Banana Chocolate Bread Pudding","name":"Banana Chocolate Bread Pudding","ingredients":["¼ cup (20 g / 0.71 oz) semisweet chocolate chips","⅓ cup (80 ml / 2.7 oz) spiced rum","4 eggs","2 cups (450 ml / 15 oz) whipping cream","1 teaspoon vanilla extract","⅓ cup (75 g / 2.6 oz) white granulated sugar","1 loaf (16 oz / 450 g) French bread or other non-sour white bread (stale bread is traditionally used)","2 tablespoons butter","3 bananas"],"steps":["In a cup or other small container, add 2 tablespoons of rum to the chocolate chips and soak them until they are needed later.","In a bowl, whisk together the eggs, whipping cream, vanilla extract, rest of rum, and 3 tablespoons sugar.","Slice the bread, trim off the crusts and cut it into strips. Divide the bread strips into three parts.","Butter a loaf pan.","Peel the bananas, cut them in half crosswise and then lengthwise.","In a skillet over medium heat, melt the butter and add the banana pieces with rest of sugar. cook 2 minutes, then flip the bananas over and cook the other side for 2 minutes.","Cover the bottom of the loaf pan with bread strips (use ⅓ of the bread strips for this).","Spread half of the banana pieces on top of the layer of bread strips.","Spread half of the chocolate chips on top of the bananas.","Add another layer of bread strips.","Pour half of the egg mix into the loaf pan and let it soak in for a minute.","Add the rest of the bananas, then the rest of the chocolate chips, then the rest of the bread strips. pour the rest of the egg mixture on top.","Let the loaf pan sit for about 15 minutes while preheating the oven to .","Bake for 50 minutes. let cool for 10–15 minutes.","Serve with rum sauce, whipped cream or vanilla ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Chocolate_Bread_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Banana_chocolate_chip_bread_pudding_%2843178461881%29.jpg/960px-Banana_chocolate_chip_bread_pudding_%2843178461881%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joey Doll","licence":"CC BY 2.0"},{"title":"Cookbook:Banana Caramel Dessert","name":"Banana Caramel Dessert","ingredients":["2 bananas, peeled and sliced","1 tablespoon vanilla extract","2 tablespoons melted butter","1 refrigerated can of cinnamon rolls","1 cup caramel sauce","2–3 cups vanilla ice cream (optional)"],"steps":["Preheat oven to 350°F (175°C).","In a small bowl, toss bananas, vanilla, and melted butter until bananas are well coated.","On a cookie sheet, unroll 2 cinnamon rolls, leaving the two triangles attached to form a square. Place ¼ of the banana mixture in the center of each pair of rolls.","Bake for 11 to 13 minutes, or until the pastry is golden brown.","Heat the caramel topping and drizzle over dessert. Serve warm, with ice cream if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Caramel_Dessert","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Banana Chip Muffins","name":"Banana Chip Muffins","ingredients":["1 ¾ cup (250 g / 8.8 oz) all-purpose flour","½ cup (110 g / 3.9 oz) granulated sugar","1 tablespoon baking powder","½ cup (40 g / 1.4 oz) semisweet chocolate chips","1 egg","¼ cup (60 ml / 2 fl oz) cooking oil","¼ cup (60 ml / 2 oz) milk","1 cup (250 g / 8.8 oz / 3 ea.) mashed ripe bananas"],"steps":["Measure flour, sugar, baking powder, salt, and chocolate chips into a mixing bowl. Make a well in the center.","Beat egg in a small mixing bowl until frothy. Mix in cooking oil, milk, and banana.","Pour into well in flour mixture. Stir just to moisten—the batter will be lumpy.","Fill greased muffin cups ¾ full. Bake at 400 °F (205 °C) for 15 to 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Chip_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Chocolate_chip_banana_whisky_muffins.jpg/960px-Chocolate_chip_banana_whisky_muffins.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"keri. from Carrboro, NC, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Balsamic Vinaigrette Salad Dressing","name":"Balsamic Vinaigrette Salad Dressing","ingredients":["¼ cup () balsamic vinegar (preferably aged and/or Italian)","1 cup () Italian olive oil","1 pinch of salt","A few grinds black pepper","¼ teaspoon minced garlic (optional)"],"steps":["Mix everything together with a wire whisk until well combined."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalsamic_Vinaigrette_Salad_Dressing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Agrigento_Salad.JPG/960px-Agrigento_Salad.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dave Girgenti","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Baloney Sandwich","name":"Baloney Sandwich","ingredients":["16 slices of bologna","1 oz brown prepared mustard","1 Kaiser bun, sliced in half"],"steps":["On one slice of the bun, pile the bologna slices in the shape of a Venn diagram, alternating between those on the left and those on the right, so that your Venn diagram is made of bologna that hangs off the edges of the bottom of the Kaiser bun.","Smear brown mustard on the soft part of the other half of the bun. Top sandwich with the bun."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABaloney_Sandwich","country":"United States","pageImageChecked":true},{"title":"Cookbook:Balsamic Glaze","name":"Balsamic Glaze","ingredients":["¼ cup balsamic vinegar","1 tablespoon honey, or to taste","1 teaspoon minced garlic","1 teaspoon minced peeled ginger","1 teaspoon extra-virgin olive oil","1 tomato, seeded and chopped","Salt to taste","Freshly-ground black pepper to taste"],"steps":["Combine ingredients in a blender and blend until just pureed.","Transfer to a nonstick saucepan.","Bring mixture to a boil, then immediately reduce heat to moderate.","Cook, stirring frequently, until sauce is slightly syrupy.","Check taste and if glaze seems too acidic, stir in slightly more honey.","Add salt and pepper to taste, if desired.","Drizzle over hot, cooked vegetables and serve immediately, or to store, covered, in refrigerator up to 3 days.","Reheat and chill glaze before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalsamic_Glaze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Pizza_with_balsamic_glaze_%281126124095%29.jpg/960px-Pizza_with_balsamic_glaze_%281126124095%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Father.Jack from Coventry, UK","licence":"CC BY 2.0"},{"title":"Cookbook:Banana Bread II","name":"Banana Bread II","steps":["Preheat oven to 350°F (~175°C)","Grease 9x5-inch (23x13 cm) loaf pan (optionally mix some sugar with a little cinnamon and spread over buttered surface of pan).","Beat eggs.","Mix melted butter and sugar in a large bowl (alternatively, cream the butter).","Stir in eggs and vanilla.","Combine flour, baking soda, salt, and cinnamon; add to mixture.","Add sour cream, sliced bananas, and walnuts.","Pour mixture into pan, optionally using a spatula to even out the top.","Bake for about 1 hour, let cool, and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Bread_II","pageImageChecked":true},{"title":"Cookbook:Balsamic Dressing","name":"Balsamic Dressing","ingredients":["2 tablespoons aged balsamic vinegar","6 tablespoons extra-virgin olive oil","Kosher salt to taste","Freshly-ground black pepper, to taste","Assorted salad greens"],"steps":["Whisk together vinegar and seasonings.","Slowly whisk in oil.","Serve over assorted salad greens."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalsamic_Dressing","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Balsamic Steak and Brie Paninis","name":"Balsamic Steak and Brie Paninis","ingredients":["2 ea. (12–16 ounces) boneless beef ribeye steaks","Balsamic vinegar","Salt","Freshly-ground black pepper","Melted butter","12 ea. ½-inch slices white bread","6 thin slices Brie cheese, rind removed"],"steps":["Brush steaks with balsamic vinegar. Sprinkle liberally with kosher salt and black pepper.","Grill, covered, turning often, until it is cooked to your preference (140°F for medium rare, 155°F for medium well, and 165°F for toast).","Remove and let rest for 10 minutes. Slice thinly across the grain on a bias. Drizzle slices with balsamic vinegar.","Place one slice of cheese on the bottom of half of the bread slices. Place some steak strips, enough to cover the cheese, on the slice, then top with another slices of bread. Repeat with remaining bread slices. Eat any remaining steak.","Brush sides of bread facing out with melted butter. Set aside.","Heat a grill pan or griddle over medium high heat for 4–5 minutes. Add sandwiches, working in batches if needed, until browned on both sides and cheese is melted. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalsamic_Steak_and_Brie_Paninis","pageImageChecked":true},{"title":"Cookbook:Balsamic Marinade","name":"Balsamic Marinade","ingredients":["1 cup () balsamic vinegar","1 tbsp salt","2 tbsp cayenne pepper","1 cup () extra-virgin olive oil","1 tbsp freshly ground black pepper"],"steps":["Combine all ingredients in a gallon size zip-top bag. Add whatever you're marinating and marinate like you would normally."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABalsamic_Marinade","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Cedar_Plank_Salmon_with_Balsamic_Ginger_Marinade_%2828836223862%29.jpg/960px-Cedar_Plank_Salmon_with_Balsamic_Ginger_Marinade_%2828836223862%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Chen from Austin, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Banana Coffee Frappe","name":"Banana Coffee Frappe","ingredients":["1 large scoop vanilla ice cream","1 tsp instant coffee powder","½ banana, chopped","6 ice cubes"],"steps":["Combine all ingredients in a blender.","Blend until smooth and frothy.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Coffee_Frappe","pageImageChecked":true},{"title":"Cookbook:Banana Bread with Walnuts","name":"Banana Bread with Walnuts","ingredients":["490 g all-purpose flour","5½+⅛ tsp baking powder","1 pinch salt","8 oz butter, softened","320 g turbinado sugar","4 ea. (200 g) eggs","950 g mashed banana","2 ½ cups walnuts, coarsely chopped","Turbinado sugar for sprinkling"],"steps":["Combine the flour, baking powder, and salt.","Cream the butter and sugar together until light and fluffy.","Whisk the eggs, and gradually beat them into the butter mixture.","Mix in one third of the flour mixture, followed by half the banana. Continue alternating in this way until all the dry mixture and mashed banana is incorporated.","Stir in the walnuts.","Grease and line 2 loaf pans. Divide batter evenly between pans. Sprinkle the tops with additional turbinado sugar.","Bake at 350°F for at least 1 hour. After this point, check the banana bread every 10 minutes or so until it is done. It will be browned, and a skewer inserted into the center of the loaf should come out clean with no more than moist crumbs attached.","Let cool to room temperature in the pans. Unmold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Bread_with_Walnuts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Julia%27s_Banana_and_Blueberry_Cake_with_walnuts.jpg/960px-Julia%27s_Banana_and_Blueberry_Cake_with_walnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Banana Bread III","name":"Banana Bread III","steps":["Mash the bananas into a smooth paste. When working with a significant quantity of bananas, mash them with a fork or a potato masher.","Stir in the sugar, baking soda, egg, and butter.","If desired to balance the sweetness or flavor, stir in a pinch of salt.","Combine the flour and cinnamon. Add this mixture in a slow, steady stream, stirring constantly until smooth and lump-free. Do not over-mix, or it will become tough.","Transfer the batter to a greased baking pan. Tap the pan on the table after pouring the batter to assist remove air bubbles and set the batter in the baking pan, making it easier to remove after baking.","Bake at at 350°F (180 C) until it turns golden brown and a skewer inserted into the center comes out clean.","Allow your bread to cool somewhat before removing it from the baking pan. This will prevent your bread from breaking apart as you remove it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Bread_III","pageImageChecked":true},{"title":"Cookbook:Banana Cream I","name":"Banana Cream I","ingredients":["3 medium-sized bananas or 2 large-sized bananas","½ US pint (240 ml / 1 cup) double cream","1.5 oz (43 g / ⅕ cup) caster sugar","0.75 oz (21 g) leaf gelatine","1 tbsp warm water","1 wineglassful (175 ml / 5.9 oz / ¾ cup) Benedictine or Maraschino liqueur","Pink food coloring"],"steps":["Whip the cream in a mixing bowl until stiff peaks form.","Pass the bananas through a fine sieve in another bowl. Add the stiffly-whipped cream and the liqueur, and mix lightly together.","Dissolve the gelatine in the 1 tbsp warm water, stir in the sugar, and when sufficiently cool mix lightly with the cream mixture, adding food coloring drop by drop until a pale pink colour is obtained.","Pour into the prepared mould, and chill until set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Banana_split%3B_banana_ice_cream.jpg/960px-Banana_split%3B_banana_ice_cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chammy17","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Banana Cake","name":"Banana Cake","ingredients":["2 cups all-purpose flour","1½ teaspoons baking powder","½ teaspoon baking soda","½ teaspoon salt","½ teaspoon ground cinnamon","½ cup unsalted butter, softened","1 cup granulated sugar","2 standard eggs","1 ½ teaspoons vanilla extract","3 ripe bananas, mashed","½ cup buttermilk"],"steps":["Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.","In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.","In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.","Beat in the eggs, one at a time, followed by the vanilla extract.","Add the mashed bananas to the butter mixture and mix until well combined.","Gradually add the dry ingredient mixture to the banana mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix.","Pour the batter into the prepared cake pan and smooth the top with a spatula.","Bake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.","Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.","Once the cake has cooled, you can frost it with cream cheese frosting, a dusting of powdered sugar, or enjoy it plain."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Britisch_Banana_Caramel_Cake%2C_January_2008.jpg/960px-Britisch_Banana_Caramel_Cake%2C_January_2008.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0"},{"title":"User:Bamjos/Cornchaff Recipe","name":"User:Bamjos/Cornchaff Recipe","ingredients":["2 cups dried beans","2 cups dried corn (or 4 cups of pre-cooked corn)","1 medium sized onion","2 sprigs fresh parsley","2 stalks celery","1 stalk green onion (or leeks)","5 cloves of garlic","½ inch ginger","1 cup palm oil (or more if desired)","3 seasoning cubes (Maggi, Knorr, etc) or 2 teaspoons bouillon seasoning powder","½ cup ground crayfish (optional)","1 habanero pepper"],"steps":["Boil your corn till it is soft, then , boil the beans till it is really soft.","Rinse out your corn if canned or frozen and set aside","Rinse out your beans then combine corn and bring in a pot with a cup of water and heat it","Prepare all your spices: ginger, garlic, onions, herbs, blend them together and add it to what you are cooking.","Add in salt, maggi and the palm oil.","Leave for about 20 minutes."],"url":"https://en.wikibooks.org/wiki/User%3ABamjos%2FCornchaff_Recipe","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Banana Chocolate Chip Muffins","name":"Banana Chocolate Chip Muffins","ingredients":["½ cup King Arthur organic all-purpose flour","½ cup Farmer Ground all-purpose flour (sub KA all-purpose for a fluffier muffin)","½ cup organic whole-grain einkorn flour","½ cup granulated coconut palm sugar","¼–½ cup organic granulated cane sugar","½ tsp kosher baking soda","1 Tbsp kosher baking powder","¼ tsp kosher salt","1 cup mashed very ripe bananas (from about 2 bananas)","1 egg","1 tsp vanilla","¼ cup buttermilk","¼ cup unsalted butter, melted","¼ cup olive oil","1 cup chocolate chips (can omit or use only half)"],"steps":["Preheat oven to 350°F (175°C).","Whisk together the flours, sugars, baking soda, baking powder, and salt.","Whisk together the mashed banana, egg, buttermilk, melted butter, and olive oil.","Add dry ingredients to the wet, and mix just until combined. Over-mixing will make them tough.","Add the chocolate chips, if including, and mix.","If needed, prepare the muffin tins by greasing them or lining them with liners (see notes).","Divide the batter between the prepared muffin cups, filling each cup about ⅔ full.","Bake for about 20 minutes or until cooked through—a tester inserted into the center should come out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Chocolate_Chip_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Chocolate_chip_banana_whisky_muffins.jpg/960px-Chocolate_chip_banana_whisky_muffins.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"keri. from Carrboro, NC, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Banana Curry","name":"Banana Curry","ingredients":["750 g banana (slightly unripe)","½ teaspoon cumin seeds","½ teaspoon turmeric powder","½ teaspoon garam masala or good curry powder","2 teaspoons lemon juice","½ glass of milk","4 tablespoons double cream","½ teaspoon chile pepper powder","30 g butter","some salt"],"steps":["Cut banana in 2 cm slices.","Add milk, cream, garam masala (or curry) powder, chili, and lemon (add some salt) to the bananas.","Melt butter, add cumin seeds and turmeric, and cook at medium low for a couple of minutes until a fragrant smell develops.","Add bananas and their sauce.","Cook on a gentle flame until ready (depends on banana's ripeness)—do not overcook."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/A_banana_flower%2Ca_banana_blossom_or_banana_heart.jpg/960px-A_banana_flower%2Ca_banana_blossom_or_banana_heart.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"စာကလေး SarKaLay","licence":"CC0"},{"title":"Cookbook:Banana Cream Pie II","name":"Banana Cream Pie II","ingredients":["3 large bananas or 4 medium bananas, sliced","¾ cup granulated sugar","⅓ cup all purpose flour or 3 Tbsp cornstarch","¼ tsp salt","2 cups milk","3 egg yolks, slightly beaten","2 Tbsp butter","1 tsp vanilla extract","1 ea. 9-inch (23 cm) baked pastry shell","Meringue made from the leftover egg whites (optional)"],"steps":["Combine sugar, cornstarch, and salt in a saucepan.","Add milk gradually.","Cook, stirring constantly, over medium heat until bubbly.","Cook and stir an additional 2 minutes and remove from burner.","Stir small amount of hot mixture into egg yolks, then immediately add egg yolk mixture to hot mixture and cook for 2 minutes, stirring constantly.","Remove from heat.","Add butter and vanilla and stir until smooth.","Slice bananas into the cooled baked pastry shell.","Top with pudding mixture and spread meringue (if desired) on top of the pie.","Bake at 350°F (175°C) for 12–15 minutes.","Cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream_Pie_II","pageImageChecked":true},{"title":"Cookbook:Banana Nut Muffins","name":"Banana Nut Muffins","ingredients":["2 eggs","1 tbsp honey, molasses, or sugar","1 cup milk (or soy milk)","¼ cup vegetable oil","2–3 bananas, mashed","⅔ cups (160 ml) white flour","1⅓ cups (320 g) whole wheat flour","½ tsp salt","2 tsp baking powder","½ cups (120 ml) chopped nuts (such as walnuts)","Sugar to taste, if necessary"],"steps":["Preheat oven to 400°F (200°C).","Grease a muffin tin.","Cream together eggs, honey, milk, vegetable oil, and bananas.","Combine dry ingredients, then mix gently with wet ingredients. Lumpy batter is to be expected.","Bake for 20–25 minutes.","Cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Nut_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Banana-Nut-Muffins-2005-Aug-24.jpg/960px-Banana-Nut-Muffins-2005-Aug-24.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Banana Cream-Crunch Pie","name":"Banana Cream-Crunch Pie","ingredients":["1 package (3.4 oz) banana cream-flavored pudding mix","1 cup milk","5 tablespoons coffee liqueur (optional), divided","1 container (8 oz) frozen whipped topping","2 bananas, sliced","1 ea. 6 oz chocolate graham cracker pie crust","3 ea. 1.4 oz toffee candy bars, chopped"],"steps":["Combine pudding mix, milk, and 4 tablespoons liqueur in a medium bowl.","Stir with wire whisk until smooth.","Gently fold 1 cup whipped topping into pudding mix.","Toss banana slices with remaining 1 tablespoon liqueur and arrange in crust.","Sprinkle with half of chopped candy.","Spoon pudding mixture over chopped candy.","Cover and chill 1½ hours until set.","Spoon remaining whipped topping on top of pie just before serving.","Sprinkle with remaining chopped candy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream-Crunch_Pie","pageImageChecked":true},{"title":"Cookbook:Banana Nutmeg Pancakes","name":"Banana Nutmeg Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","½ teaspoon nutmeg","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoon unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle","2 small bananas, thinly sliced"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk nutmeg into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.","Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Nutmeg_Pancakes","pageImageChecked":true},{"title":"Cookbook:Bangladesh Curry","name":"Bangladesh Curry","ingredients":["4–6 medium tomatoes","1 medium onion","4 tbsp vegetable oil","3 cm (1-inch) piece ginger root","2 garlic cloves","1–2 mild green chillies","1 tsp ground coriander","1 tsp ground cumin","¼ tsp ground turmeric","Salt","Freshly-ground black pepper","100 ml (3½ fl oz) water","1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks","2 tbsp yoghurt","1 lime (or lemon)","1 small bunch of coriander leaves","Cooked rice, to serve"],"steps":["Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about 10 minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.","Meanwhile, peel and finely chop the ginger and the garlic.","Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.","Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5–10 minutes.","Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30–40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.","Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.","Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABangladesh_Curry","country":"Bangladesh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Beef_curry_in_Bangladesh_.jpg/960px-Beef_curry_in_Bangladesh_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ferdous","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Banana Split II","name":"Banana Split II","ingredients":["1 banana","Ice cream (of your choice)","Ice cream topping (of your choice)","Hundreds-and-thousands or sprinkles","Whipped cream","Maraschino cherries"],"steps":["Peel the banana, cut it in half (length wise), and place it in the serving bowl.","Place three full scoops of ice-cream in-between the two pieces of banana.","Cover the whole thing with a generous serving of whipped cream.","Cover that with a generous serve of ice-cream topping of your choice.","Sprinkle some hundreds and thousands of sprinkles over the top of all of that.","Place a maraschino cherry on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Split_II","pageImageChecked":true},{"title":"Cookbook:Banana Roll with Cream Cheese Filling","name":"Banana Roll with Cream Cheese Filling","steps":["Preheat oven to 375°F (180°C).","Grease a 15×10-inch jelly-roll pan; line with parchment paper. Grease and flour paper; set aside.","Spread out a clean, thin dish towel on the work surface (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).","In a small bowl, whisk together flour, baking powder, and baking soda.","In a large bowl combine eggs and sugar; beat until thickened. Add bananas and vanilla; beat until well mixed.","Stir flour mixture into egg mixture.","Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.","Bake for 13–15 minutes or until center springs back when lightly touched.","Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper.","Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack, at least an hour.","When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter, and both extracts in small mixing bowl until smooth.","When cake has cooled completely, unroll and spread with filling, then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least 1 hour (but overnight is best).","To serve, unwrap cake and place on a platter. Sprinkle with powdered sugar, and then cut into slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Roll_with_Cream_Cheese_Filling","pageImageChecked":true},{"title":"Cookbook:Banana Split I","name":"Banana Split I","ingredients":["1 banana","1 scoop vanilla ice cream","1 scoop strawberry ice cream","1 scoop chocolate ice cream","Chocolate sauce","Whipped cream (optional)"],"steps":["Split the banana in 2 parts and put them side by side.","Place vanilla ice-cream in middle and strawberry and chocolate ice-creams on the side.","Pour some chocolate sauce over them. Top with whipped cream if desired.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Split_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Culver%27s_Banana_Split.jpg/960px-Culver%27s_Banana_Split.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JackFromWisconsin","licence":"CC0"},{"title":"Cookbook:Banana Pecan Bread","name":"Banana Pecan Bread","ingredients":["2 cups all-purpose flour, sifted","3 tsp baking powder","½ tsp salt","½ cup (1 stick) butter, room temperature","1 cup white sugar","2 eggs, room temperature and beaten","2 bananas (a little over-ripe is best)","1 tsp lemon juice","1 cup chopped pecans"],"steps":["Preheat oven to 325°F. Prepare loaf pan by using baking spray. Sift together the flour, baking powder and salt.","In the bowl of a stand mixer, cream together the butter, sugar and eggs on medium speed.","Add the bananas and lemon juice and mix until creamy.","Add the dry ingredients to the wet ingredients, then mix until just combined.","Turn the mixer off, scrape down the sides, reset to medium and mix for another minute.","Add the pecans and mix for about 20 seconds.","Turn into the prepared 1 ½ lb loaf pan. Bake for 60–75 minutes at 325°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Pecan_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Sea_Salt_Caramel%2C_Banana_%26_Pecan_Cake_-_GAIL%27s_2025-06-11.jpg/960px-Sea_Salt_Caramel%2C_Banana_%26_Pecan_Cake_-_GAIL%27s_2025-06-11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Banga Rice","name":"Banga Rice","ingredients":["1½ cup palm nut extract","Fresh habanero pepper","1 medium onion","2 tablespoon ground crayfish","2 tablespoon banga spice","3 stock cubes","Salt to taste","2½ cups uncooked rice, rinsed and drained","2 medium smoked catfish or titus fish","½ cup scent leaf, sliced"],"steps":["Combine the palm nut extract with water in a pot. The total liquid volume should be roughly double the volume of the rice.","Blend the onion and habanero to a chunky paste. Mix into the pot, cover, and bring to a boil.","Add the ground crayfish, banga spice, stock cube, and salt. Let boil on medium heat.","Stir in the rice, and cook over medium heat until soft. Add additional water if necessary.","When the rice has softened, mix in the smoked fish and scent leaf. Give a quick stir, and allow any residual water to absorb/evaporate.","Remove from heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanga_Rice","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Banga_rice.jpg/960px-Banga_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Banana Cream II","name":"Banana Cream II","ingredients":["2 oz (57 g / ½ cup) cornstarch","1 quart (950 ml / 4 cups) milk","2 oz (57 g / ¼ cup) caster sugar","2 egg yolks, beaten","½ teaspoon vanilla extract","2 bananas, thinly sliced"],"steps":["Mix the cornstarch smoothly with a little milk to form a paste.","Put the remaining milk into a pan with the sugar. When boiling add the cornstarch paste, and boil for about 10 minutes.","Let the mixture cool a little, then add the beaten egg yolks, and stir until they thicken.","Add the vanilla, the bananas. When cool, pour into the prepared mould.","Chill for a few hours to set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Cream_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Medicine_in_the_form_of_ice-cream_sundaes_and_banana_splits_are_enjoyed_by_the_convalescing_battle_casualties_at_the..._-_NARA_-_531506.tif/lossy-page1-960px-Medicine_in_the_form_of_ice-cream_sundaes_and_banana_splits_are_enjoyed_by_the_convalescing_battle_casualties_at_the..._-_NARA_-_531506.tif.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author or not provided","licence":"Public domain"},{"title":"Cookbook:Banana Spirulina Pancakes","name":"Banana Spirulina Pancakes","ingredients":["280 g (1 ¼ cup or 10 oz) all-purpose flour","2 tbsp white granulated sugar","2 tsp baking powder","½ tsp salt","About 1 teaspoon powdered spirulina","2 tbsp vegetable oil","280 g (1 ¼ cup or 10 oz) rice milk (soy might also work)","1 thinly-sliced banana","Maple syrup"],"steps":["Sift and combine the flour, sugar, baking powder, salt, and spirulina in a big bowl.","In a separate bowl, mix oil and milk.","Make a well in the center of the dry ingredients. Dump in the liquid ingredients and lightly mix the two together. Do not whisk, beat, or otherwise try to mash out all of the batter lumps. You will end up with tough, flat, and ugly pancakes. Keep a light hand, and your pancakes will be fluffy.","Gently toss in the bananas and stir them just enough to coat in the batter.","Heat non-stick pan over medium-high heat, and spray evenly with oil.","Using a ⅓ cup measure as a scoop, dip into the batter and pour evenly into the skillet. Watch your heat carefully, you want it on medium-hot (don't burn them).","When bubbles begin to form in the middle of the pancake, and the edges look somewhat set, give it another spray of oil.","Immediately flip over, and cook for another minute or so on the other side.","Remove the pancake, and put it in the toaster oven on warm while you cook the remaining batter (or find some way of keeping it warm).","Spray the pan again, and repeat until the batter is all gone."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Spirulina_Pancakes","pageImageChecked":true},{"title":"Cookbook:Banana Milkshake","name":"Banana Milkshake","ingredients":["1 large or 2 small bananas","Vanilla ice cream","Milk","Sugar","Ground cinnamon (optional)"],"steps":["Blend the banana, ice cream, sugar, and milk as desired until smooth and creamy.","If desired, add a pinch of cinnamon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Milkshake","photo":"https://upload.wikimedia.org/wikipedia/commons/2/23/Strawberry_and_banana_milkshake%2C_May_2005.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dicemanic","licence":"CC BY 2.0"},{"title":"Cookbook:Banana Pancakes","name":"Banana Pancakes","steps":["Melt the butter in a medium-size heat-safe mixing bowl.","Add the bananas, and mash the bananas and butter together with a potato masher.","Add the eggs and continue to mash until smooth.","Gradually stir in the milk with a wooden spoon.","In a separate large bowl, whisk together the dry ingredients.","Slowly mix the wet ingredients into the dry to get a batter.","Heat a nonstick skillet over medium heat.","For each round of frying, grease the pan with a little extra butter. Pour about ⅓ cup of batter onto the pan for each pancake, making sure they don't run into each other.","Cook the pancakes on on medium-low heat for about 3 minutes on each side until the side is lightly browned. You can tell if it's time to turn the pancake if you can see bubbles on the other side.","Flip the pancakes using a spatula, and cook through on the other side.","Remove the pancakes from the pan, and repeat the cooking process with the remaining batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanana_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Banana_pancakes_Gili_Trawangan.JPG/960px-Banana_pancakes_Gili_Trawangan.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0"},{"title":"Cookbook:Banga Soup","name":"Banga Soup","ingredients":["4 cups raw palm nuts or 800 ml canned palm nut extract","500 g assorted meat (beef, goat meat, tripe)","1–2 pieces dried fish (washed and deboned)","1 stock cube (Maggi or Knorr)","Salt to taste","1 tablespoon ground crayfish","1 small onion (chopped)","1 teaspoon Banga spice mix (optional but traditional)","Scent leaves (or substitute with basil)","Water (as needed)"],"steps":["If using raw palm nuts, boil until soft, then pound lightly and extract the juice using warm water. Strain to remove the chaff. If using canned extract, skip this step.","Place the assorted meat and dried fish in a pot. Add chopped onions, stock cube, and salt. Add a small amount of water and boil until the meat is tender.","Pour in the palm nut extract. Add more water if too thick. Stir well and bring to a boil.","Add ground crayfish and Banga spice mix. Allow to cook uncovered on medium heat for 15–20 minutes, or until the oil begins to rise to the top.","Add scent leaves (or basil) and cook for another 5 minutes.","Remove from heat and serve hot with starch, fufu, pounded yam, or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABanga_Soup","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Banga_Soup.jpg/960px-Banga_Soup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ehinomen55","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Barbecued Spare Ribs","name":"Barbecued Spare Ribs","ingredients":["2 pounds (910 g) pork spare ribs","¼ cup (60 ml / 2 oz) soy sauce","2 tablespoons honey","2 tablespoons hoisin sauce","2 tablespoons white vinegar","1 tablespoon sake","2 cloves garlic, minced","1 teaspoon sugar","¼ teaspoon of freshly ground white pepper","2 tablespoons pork stock","Freshly-ground black pepper and salt to taste","2 teaspoons cumin (optional)"],"steps":["Place spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.","Preheat the oven to . Place a large, shallow roasting pan on the oven bottom. Fill with water. Place spare ribs on a roasting rack.","Roast ribs for 45 minutes.","Raise oven temperature to , and roast for 15 more minutes.","Serve hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecued_Spare_Ribs","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Spare_ribs_with_Chinese_barbecue_sauce_cropped.jpg/960px-Spare_ribs_with_Chinese_barbecue_sauce_cropped.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spare_ribs_with_Chinese_barbecue_sauce.jpg: SpaceMonkey derivative work: Adrignola (talk)","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Barbecue Sauce (Kansas City-style)","name":"Barbecue Sauce (Kansas City-style)","ingredients":["1 cup (235 mL) ketchup","6 tablespoons (90 mL) Worcestershire sauce","4 tablespoons (60 mL) butter or margarine","3 tablespoons (45 mL) white vinegar","1 tablespoon (15 mL) plain prepared mustard","3 tablespoons (45 mL) finely minced yellow onion","4 teaspoons (20 mL) bottled liquid smoke flavor (hickory)","¼ teaspoon (1 mL) Louisiana-style red pepper sauce","½ cup (120 mL) brown sugar","1 tablespoon (15 mL) granulated sugar","1 teaspoon (5 mL) salt"],"steps":["Combine all ingredients in a saucepan.","Mix well.","Simmer over low heat for 20 minutes, stirring occasionally."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_(Kansas_City-style)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Kansas_City-Style_Barbecue_%28cropped%29.jpg/960px-Kansas_City-Style_Barbecue_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kelly from Parsons, Kansas","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Barbecue Sauce I","name":"Barbecue Sauce I","ingredients":["¼ cup (62.5 mL) brown sugar","1 tbsp (15 mL) garlic powder","1 tbsp (15 mL) paprika powder","2 tsp (10 mL) salt","1 heaping tsp (6.66 mL) of ground coffee beans","1 cup (250 mL) ketchup","½ cup (125 mL) water","3 tbsp (45 mL) white vinegar","A shot of whiskey or ½ shot of cognac","A squeeze of lemon juice"],"steps":["Mix everything in a pot.","Let it simmer for around 30 minutes, stirring occasionally."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/BBQ_Sauce_Cookbook.png/960px-BBQ_Sauce_Cookbook.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"QuickQuokka","licence":"CC0"},{"title":"Cookbook:Barbecue Sauce (Sweet)","name":"Barbecue Sauce (Sweet)","ingredients":["1 cup tomato catsup (ketchup)","¾ cup cider vinegar","2–3 tablespoons mustard","3 tablespoons Worcestershire sauce","1 cup brown sugar","1–2 teaspoons celery seed","3 tablespoons margarine","¼ teaspoon black pepper","¼ teaspoon red pepper","1 teaspoon salt","1 teaspoon onion flakes","Garlic powder or minced garlic to taste (optional)"],"steps":["Combine all ingredients together and bring to a boil. Reduce heat and simmer 10 to 15 minutes, until it thickens slightly.","Arrange chicken pieces or pork chops in a greased baking dish.","Pour half of sauce over and bake at 350°F (175°C) for 30 to 40 minutes.","Pour remaining sauce over before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_(Sweet)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Sweet_Baby_Ray%27s_Barbecue_Sauce_%2826467543290%29_%28a%29.jpg/960px-Sweet_Baby_Ray%27s_Barbecue_Sauce_%2826467543290%29_%28a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mike Mozart from Funny YouTube, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Basic Bread Dough","name":"Basic Bread Dough","steps":["Add ingredients to a 2-pound capacity bread machine in the order listed, select dough cycle, and press start.","Remove when cycle is complete.","Preheat oven to 400 °F (200 °C)","When dough is finished, form into desired shape on a floured surface, and place on baking sheet or pizza stone. There is no proofing time specified.","Bake until lightly brown and firm. Cooking time will vary with altitude (20–40 minutes).","Cool and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Bread_Dough","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Sand_Bread_from_the_south.jpg/960px-Sand_Bread_from_the_south.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ahmed Emad H","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Basic Chai","name":"Basic Chai","ingredients":["Cardamom","Cinnamon","Ginger, grated","2 spoons tea leaves","½ cup milk","Sugar to taste"],"steps":["Bring 1 ½ cups water to a boil, add the fresh spices, and boil for 1 minute.","Add the tea leaves, cover, and steep for 3–5 minutes","Bring the milk to a boil.","Strain the tea mixture to remove the solids.","Add milk and sugar, and serve hot with samosas or kachoris."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Chai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/HK_WC_%E7%81%A3%E4%BB%94_Wan_Chai_%E8%8E%8A%E5%A3%AB%E6%95%A6%E9%81%93_Johnston_Road_tram_body_ads_Basic_Law_May_2024_R12S_02.jpg/960px-HK_WC_%E7%81%A3%E4%BB%94_Wan_Chai_%E8%8E%8A%E5%A3%AB%E6%95%A6%E9%81%93_Johnston_Road_tram_body_ads_Basic_Law_May_2024_R12S_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HUIE 505 BARWOO","licence":"CC0"},{"title":"Cookbook:Basic Cobbler","name":"Basic Cobbler","ingredients":["½ cup (1 stick) butter","Salt (optional; add only if butter is unsalted)","1 tsp baking powder","1 cup self-raising flour","1 cup milk","1 cup white granulated sugar","1 cup fresh fruit (e.g. peaches, blackberries, cherries, etc.)"],"steps":["Preheat oven to 350°F (175°C).","Place the butter in a deep 9½ x 12-inch baking dish. Put dish in oven to melt butter while preparing other ingredients. If butter is unsalted, add a touch of salt to the pan as well.","Add flour and sugar to a bowl and sift together lightly. Create a well in the center of the mixture, and pour the milk into the well. Mix together with a wire whisk until smooth.","Remove pan from oven. Pour batter into dish on top of melted butter. Do not stir. Spoon the fresh fruit out evenly across the top, but again, do not stir.","Place cobbler in oven and bake uncovered until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Cobbler","country":"United States","pageImageChecked":true},{"title":"Cookbook:Barbecue Chicken Rub","name":"Barbecue Chicken Rub","ingredients":["4 tablespoons chili powder","¼ cup () salt","¼ cup () dry mustard powder","¼ cup () lemon pepper","¼ cup () dried rosemary","¾ cup () turbinado or light brown sugar","¼ cup () cayenne pepper"],"steps":["Combine all ingredients in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Chicken_Rub","pageImageChecked":true},{"title":"Cookbook:Barbecue Rub","name":"Barbecue Rub","ingredients":["1 cup () brown sugar","¼ cup () salt","¼ cup () garlic powder","1 cup () paprika","¼ cup () chipotle powder","3 tbsp cayenne pepper","3 tbsp dried rosemary","¼ cup () chili powder","¼ cup () dehydrated lemon peel"],"steps":["Combine all ingredients in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Rub","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg/960px-Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daryn Nakhuda.","licence":"CC BY 2.0"},{"title":"Cookbook:Barbecue Prime Rib","name":"Barbecue Prime Rib","ingredients":["1 ea. 4-bone standing rib roast, prime grade","Prime Rib seasoning, as needed","Canola oil, as needed","Large mesquite chunks"],"steps":["Coat roast with oil. Shake on seasoning and massage into meat.","Place dry mesquite chunks into firebox of a 250°F smoker.","Insert a probe thermometer into center of roast and set for 118°F.","Place roast into smoker and lower heat to 200°F. Cook until internal temperature is achieved, changing mesquite as needed.","Remove and grill on high heat for 7 minutes or until desired crust is achieved.","Remove and let rest 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Prime_Rib","pageImageChecked":true},{"title":"Cookbook:Barbecue Beef Brisket Sandwiches","name":"Barbecue Beef Brisket Sandwiches","ingredients":["Large mesquite chunks, as needed","1 ea. (8–10 lb) beef brisket","½ cup vinegar mixture from North Carolina-Style BBQ Ribs, plus more for serving","¼ cup Worcestershire sauce","¼ cup honey","1 cup Dijon mustard","1 cup Barbecue Rub","Hamburger buns for serving"],"steps":["Place mesquite into the firebox of a 250°F smoker.","Trim fat cap to ¼ inch. Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.","Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.","Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.","Place some vinegar mixture into a squirt bottle and serve with sandwiches."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Beef_Brisket_Sandwiches","pageImageChecked":true},{"title":"Cookbook:Barbecue Ribs","name":"Barbecue Ribs","ingredients":["1 slab St. Louis pork spareribs","5 tbsp Barbecue Rub","½ cup apple cider vinegar","½ cup tomato paste","¼ cup blackstrap molasses","¼ cup light molasses","2 tbsp Worcestershire sauce","Large hickory chunks"],"steps":["Massage ribs with the barbecue rub. Refrigerate for 1 hour.","Combine remaining ingredients except for hickory in a large saucepan, and bring to a boil over high heat until reduced by ½.","Place hickory chunks in firebox of 250°F (120°C) smoker.","Place ribs in smoker and cook, brushing often with tomato mixture and changing the hickory chunks as needed, for 5–6 hours.","Brush ribs generously with mixture and grill on high heat, brushing repeatedly until well-browned on both sides.","Remove and let rest 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Ribs_in_a_barbecue_%22pit%22.jpg/960px-Ribs_in_a_barbecue_%22pit%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Southern Foodways Alliance","licence":"CC BY 2.0"},{"title":"Cookbook:Barbecue Chicken","name":"Barbecue Chicken","ingredients":["2 each chicken thighs, legs, and breasts"],"steps":["Combine all brine ingredients in a 2-gallon zip-top bag. Insert chicken and refrigerate for 2 hours.","Combine sauce ingredients and bring to a boil over medium high heat until reduced by half.","Quickly swab the grill with an oiled towel tied with twine to lube.","Combine Rub ingredients and massage all over chicken. Refrigerate for 30 minutes.","Grill chicken over a preheated charcoal grill, turning often, for 10 minutes. Cook, turning often and brushing with sauce when turned, until internal temperature reaches 165°F in the breast and 170°F for the dark meat.","Cover with foil and let rest 7 minutes. Meanwhile, boil remaining sauce for 5 minutes and place in a squirt bottle. Serve chicken with sauce on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Barbecue_chicken_at_California_Strawberry_Festival_2012.jpg/960px-Barbecue_chicken_at_California_Strawberry_Festival_2012.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clotee Allochuku-Albritton","licence":"CC BY 2.0"},{"title":"Cookbook:Barbecue Fried Rice","name":"Barbecue Fried Rice","steps":["Heat the olive oil and sesame oil in a non-stick pan. Fry the garlic and red onion until fragrant. Stir until the garlic and red onion are golden brown.","Add the red chilli and pork. Stir until the pork changes color.","Add horseradish, scallion, rice, barbecue sauce, black soy sauce, salt, and pepper. Stir until well-mixed.","Serve with toppings as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Ground_beef%2C_fried%2C_on_sticky_white_rice_with_Kansas_City_barbeque_sauce_and_black_pepper_-_Massachusetts.jpg/960px-Ground_beef%2C_fried%2C_on_sticky_white_rice_with_Kansas_City_barbeque_sauce_and_black_pepper_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Barbecue Potato Chips","name":"Barbecue Potato Chips","ingredients":["1 pound Russet potatoes, sliced thinly on a mandoline","Barbecue Rub","Oil for deep frying"],"steps":["Heat oil to 375°F.","Add potatoes to hot oil one slice at a time, working in batches as needed. Fry potatoes for 4–5 minutes. Drain on a cooling rack.","Once all potatoes have been fried, sprinkle liberally with the barbecue rub.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Potato_Chips","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Dickey%27s_Barbecue_Pit_Potato_Chips_%2816812572301%29.jpg/960px-Dickey%27s_Barbecue_Pit_Potato_Chips_%2816812572301%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Barbecue Wings","name":"Barbecue Wings","ingredients":["24 chicken wings, tips removed, cut in half at the joint","1 ¼ cups barbecue sauce","2 tbsp paprika","2 tbsp lemon pepper","1 tbsp salt","1 tbsp black peppercorns, cracked","1 ½ tbsp ground cayenne pepper (optional)","1/2x3 hickory wood chips"],"steps":["Combine seasonings and toss with wings. Brush wings on all sides with sauce and refrigerate as long as possible.","Preheat 4 ½ pounds charcoal in the chimney. Disperse evenly around bottom of grill, then reapply grate.","Add chicken and cook, turning often, until internal temperature reaches 165°F.","Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Wings","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/Barbecue-Chicken-Wings_13264-480x360_%284791356615%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Emilian Robert Vicol from Com. Balanesti, Romania","licence":"CC BY 2.0"},{"title":"Cookbook:Barbecue Meatloaf","name":"Barbecue Meatloaf","ingredients":["18 ounces ground chuck","18 ounces ground sirloin","6 ounces garlic-flavored croutons","½ teaspoon ground black pepper","½ teaspoon cayenne pepper","1 teaspoon chili powder","1 teaspoon dried thyme","½ onion, roughly chopped","1 carrot, peeled and broken","3 whole cloves garlic","½ red bell pepper","1 ½ teaspoon salt","1 egg","½ cup barbecue sauce","1 ½ tbsp Worcestershire sauce","2 tbsp Tabasco or something that tastes like it","1 tbsp blackstrap molasses"],"steps":["Heat oven to 325 °F.","In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl and set aside.","Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely-chopped, but not pureed.","Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.","Season the meat mixture with the salt, and add the egg.","Combine thoroughly, but avoid squeezing the meat.","Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.","Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155°F.","Combine the glaze ingredients. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.","Once the meatloaf has reached 155°F, take it out of the oven and let it sit for about 8–10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Meatloaf","country":"United States","pageImageChecked":true},{"title":"Cookbook:Basbousa (Egyptian Semolina Cake)","name":"Basbousa (Egyptian Semolina Cake)","steps":["Preheat the oven to 180°C (350°F).","In a mixing bowl, combine the fine semolina, desiccated coconut, melted unsalted butter, granulated sugar, plain yogurt, baking powder, and vanilla extract. Stir well until all the ingredients are thoroughly combined and form a smooth batter.","Grease a 9x9 inch baking pan and pour the batter into it, spreading it out evenly.","Using a knife, score the surface of the batter into diamond or square shapes. This will help the syrup to penetrate the cake.","Bake the basbousa in the preheated oven for about 30–35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.","While the basbousa is baking, prepare the syrup by the water, granulated sugar, and lemon juice in a saucepan. Bring the mixture to a boil, stirring occasionally, until the sugar is fully dissolved. Remove the syrup from heat and set it aside to cool.","Once the basbousa is baked, remove it from the oven and let it cool for a few minutes.","Pour the prepared syrup evenly over the warm basbousa, allowing it to soak into the cake.","Garnish the basbousa with chopped almonds or pistachios for added texture and presentation.","Allow the basbousa to cool completely before cutting and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasbousa_(Egyptian_Semolina_Cake)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a1/Revane.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Biser Todorov","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Barbecue Sauce II","name":"Barbecue Sauce II","ingredients":["1 cup ketchup (catsup)","½ cup molasses","½ teaspoon \"concentrated\" liquid smoke flavoring"],"steps":["Mix everything in a pot.","To use, heat the sauce with some pre-cooked meat in it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABarbecue_Sauce_II","pageImageChecked":true},{"title":"Cookbook:Basic Pizza Sauce","name":"Basic Pizza Sauce","ingredients":["1 can smooth tomato spaghetti sauce or pasta sauce","1 handful sugar","Extra-virgin olive oil (optional)"],"steps":["After rolling out dough, ladle on sauce as directed by the pizza recipe.","Grab a handful of sugar, and sprinkle it over the sauce until the surface of the sauce becomes white but you can see the crystals dissolving.","Drizzle with olive oil if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Pizza_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Pepperoni_%26_mushroom_pizza.jpg/960px-Pepperoni_%26_mushroom_pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dean Beeler","licence":"CC BY 2.0"},{"title":"Cookbook:Basic Indian Tomato Gravy","name":"Basic Indian Tomato Gravy","ingredients":["5 tomatoes, diced large","1 onion, diced small","1 tablespoon ghee","½ teaspoon ginger paste","5 cloves garlic, pounded","1 teaspoon chile powder","½ teaspoon coriander powder","½ teaspoon cumin powder","¼ teaspoon turmeric powder","Salt to taste"],"steps":["Fry the onions in hot ghee until they start to brown.","Add the ginger and garlic and stir, then add the powdered spices. Blend well.","Throw in the tomatoes and salt to taste.","Turn the flame down to medium and cover for ten minutes. This will form a spicy gravy to which you can add any mixture of vegetables or boiled eggs or fried fish or chicken or lamb/goat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Indian_Tomato_Gravy","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Tomato_Chutney.jpg/960px-Tomato_Chutney.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shashimangu","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Basic Scrambled Eggs","name":"Basic Scrambled Eggs","ingredients":["3 eggs","2–3 tbsp milk (optional)","2 tbsp butter","¼ tsp salt (or to taste)","⅛ tsp black pepper (or to taste)"],"steps":["Crack eggs into a measuring cup.","Add the milk (if desired) and salt.","Using a whisk or fork, beat the mixture until foamy.","Melt butter in a frying pan on medium heat","Pour eggs into frying pan.","Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.","Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.","Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).","Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Scrambled_Eggs","pageImageChecked":true},{"title":"Cookbook:Basic Mayonnaise","name":"Basic Mayonnaise","ingredients":["2 egg yolks","2½ teaspoons (12.5 mL) lemon juice and/or vinegar","½ teaspoons (2.5 mL) Dijon mustard","¼ teaspoons (1 mL) salt","¾ cup (180 mL) oil"],"steps":["In a large bowl, beat the egg yolk with a wire whisk for about a minute.","Then add the mustard, salt, and half the lemon juice. Whisk for another minute - the mixture should thicken very slightly.","Then, very slowly, add half the oil with one hand whilst whisking with the other.","Start drop by drop, incorporating each drop before adding the next, and build up to a trickle.","Keep going until the oil is whisked in.","Add the rest of the lemon juice, whisk to combine.","Add the rest of the oil in the same manner as before.","Keep going until all the oil is whisked in.","If desired, stir in flavourings such as crushed garlic, or use the mayonnaise as a base for other sauces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Mayonnaise","pageImageChecked":true},{"title":"Cookbook:Basic Flapjacks","name":"Basic Flapjacks","ingredients":["110 g (½ cup or 4 oz) light brown sugar","175 g (1½ cups or 6 oz) butter","1 dessert spoon golden syrup","175 g (1½ cups or 6 oz) rolled oats"],"steps":["Preheat the oven to 150°C (300°F or Gas Mark 2).","Place the sugar, butter, and golden syrup together in a medium saucepan and heat until the butter has melted.","Remove the saucepan from the heat and stir in the oats.","Press the mixture out over the base of a lightly-greased 7½-inch (19 cm) square baking tin.","Bake in the centre of the oven for 40 minutes.","When baked, allow to cool in the tin for 10–15 minutes before cutting into oblong bars.","Leave until cold before removing the flapjacks from the tin, then store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Flapjacks","pageImageChecked":true},{"title":"Cookbook:Basic Whipped Cream","name":"Basic Whipped Cream","ingredients":["1 cup (0.25 L) heavy or whipping cream, cold","1–2 tbsp granulated or powdered sugar to taste (optional)","Flavoring of choice (e.g. vanilla; optional)"],"steps":["Chill a mixing bowl and the beaters of an electric mixer in the refrigerator for at least 10 minutes. If using a mixer with multiple kinds of beaters, use the whisk attachment. This step is very important, because the cream will not rise if the mixer is warm.","Pour the cold cream into the chilled bowl. Start whipping at medium speed until foamy.","Continue whipping until you notice the cream thickening around the beaters and leaving visible traces. This is your sign to watch it carefully, as it's easy to overwhip.","Continue whipping in bursts of 10–30 seconds until you reach the desired level of stiffness, checking regularly. Stop immediately if you notice small grains or lumps start to form in the smooth cream.","Refrigerate until use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Whipped_Cream","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/And_some_whipped_cream_%284315201282%29.jpg/960px-And_some_whipped_cream_%284315201282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Basic Pizza Crust","name":"Basic Pizza Crust","steps":["In a mixing bowl, mix warm water, salt, oil, and honey. Start off with extra-warm water so that it is still at the proper temperature for yeast.","With the honey and salt fully dissolved, stir in the yeast and set aside for 5 minutes.","Add 1 cup of flour and stir completely.","Keep mixing in flour until dough begins to form a ball and is not sticky.","Now knead dough thoroughly for a minute then cover bowl with lid.","Let rise 1 hour. Then punch dough down. Let dough rise again for 1 ½–5 hours.","Preheat oven to 475°F (245°C)—add 20 minutes if using a pizza stone.","At this point, the crust can be frozen for later use or used immediately. To freeze, place entire cookie sheet in the freezer. When it is frozen, remove crust from sheet, wrap tightly in plastic wrap and return to freezer.","When ready to use crust, add desired toppings.","Bake 15–25 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Pizza_Crust","pageImageChecked":true},{"title":"Cookbook:Basic Scones","name":"Basic Scones","ingredients":["1 cup (100 g) flour","1 tsp (5 g) baking powder","1 pinch salt","2 tbsp (30 g) butter","1 tbsp (15 g) granulated sugar","½ cup (125 ml) milk + extra milk for glazing"],"steps":["Preheat the oven to 450° F (225° C).","Sift flour, baking powder and salt into a bowl. Rub in butter. Add sugar. Add the milk and mix with a knife until obtaining a soft, not sticky, dough.","Turn the dough on to a lightly floured board and knead it quickly until it is smooth.","Roll out the dough to about ½ inch (12 mm) thickness. Cut 16 rounds with a 2-inch fluted cookie cutter and transfer them to a buttered cookie sheet. Brush the tops with milk.","Bake towards top of the hot oven for 8–10 minutes or until well risen and golden brown.","Cool on a wire rack.","Serve tea scones with butter, whipped cream, and jam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Scones","pageImageChecked":true},{"title":"Cookbook:Basic Mulling Spice","name":"Basic Mulling Spice","ingredients":["6 cinnamon sticks","1 small whole nutmeg","½ cup () whole cloves","½ cup () whole allspice","Grated peel of 1 whole orange"],"steps":["Place whole cinnamon sticks and nutmeg in a large ziplock bag.","Use a hammer to crush the spices into rough chips.","Combine the chips with cloves and allspice.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Mulling_Spice","pageImageChecked":true},{"title":"Cookbook:Basic Polenta","name":"Basic Polenta","steps":["Bring the liquid to a boil in a heavy pot. If you're using milk, keep an eye on it: it can easily boil over and make a mess all over the place in seconds.","When the liquid is at a boil, add a pinch or so of salt. Add the polenta, stirring frequently to avoid lumps and form a stable suspension.","Cover pot and turn to low heat, checking on it occasionally. Add more liquid if necessary. The polenta will be finished in approximately 45 minutes.","Polenta can be kept on low heat for up to 20 minutes or allowed to cool for future use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Polenta","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Basted Egg","name":"Basted Egg","ingredients":["1 egg","Salt (optional)","Pepper (optional)"],"steps":["Heat a non-stick pan over medium heat. Add a small amount of non-stick spray, butter, or oil of your choice.","Crack the egg into the pan, and add any desired seasoning (such as salt and pepper).","Allow the egg to cook only briefly before adding approximately 1 tablespoon of water. Immediately cover the pan with a lid, and allow the egg to cook for 2–3 minutes, depending on how well done you desire the egg.","Remove from heat and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasted_Egg","pageImageChecked":true},{"title":"Cookbook:Basic Lasagna","name":"Basic Lasagna","ingredients":["6 eggs, separated","2 cups ricotta cheese OR shredded mozzarella cheese OR shredded cheddar cheese","1 pinch of salt","¼ tsp freshly-ground white pepper","½ cup heavy cream","~1000 g cooked lasagne noodles","1 ½ cups Italian Tomato Sauce"],"steps":["In a large spotlessly clean stainless steel bowl, whip egg whites to stiff peaks and set aside.","Combine egg yolks, cheese, salt, pepper, and heavy cream.","Gently fold egg whites into cheese mixture.","Lay half the cooked noodles in the bottom of a roasting pan. Add a layer of tomato sauce on top, then a layer of the cheese mixture. Repeat this step for a second layer of noodles/tomato/cheese. The last layer should be cheese.","Cover with aluminum foil and bake at 375°F for 15 minutes. Remove foil and bake for another 20 minutes.","Remove from oven, and let rest for 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Lasagna","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Basic Vinaigrette","name":"Basic Vinaigrette","ingredients":["2 tbsp red wine vinegar","6 tbsp extra-virgin olive oil","2 tsp Dijon mustard","Salt, to taste","Pepper, to taste"],"steps":["Whisk together vinegar and mustard.","Slowly stream in oil while whisking continuously.","Taste and check for seasoning; adjust as desired.","Toss with salad greens and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_Vinaigrette","pageImageChecked":true},{"title":"Cookbook:Beach Tropicana","name":"Beach Tropicana","ingredients":["¾ cup mango juice","¾ cup pineapple juice","1 banana, sliced","1 tbsp sugar (optional)","150 ml water","Crushed ice, as required"],"steps":["Blend all except the crushed ice in a blender.","Serve with crushed ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeach_Tropicana","pageImageChecked":true},{"title":"Cookbook:Basin Ki Kadi (Sindhi Chickpea Flour Curry)","name":"Basin Ki Kadi (Sindhi Chickpea Flour Curry)","ingredients":["Oil","1 tbsp cumin seeds and mustard seeds","Curry leaves","4–5 pieces finely-chopped chiles","200 g besan (chickpea flour)","500 ml water","Finely-chopped coriander leaves","3 average sized tomatoes, chopped","Salt","Red chile powder","Turmeric"],"steps":["Heat oil in a skillet, and add the cumin seeds, mustard seeds, curry leaves, and chiles. Fry for a few minutes.","Stir in the besan. Cook, stirring, until the besan turns golden.","Mix in the water, and continue stirring for at least 5 minutes.","Mix in the coriander leaves, tomatoes, salt, chili powder, and turmeric. Simmer until thick.","Serve hot with white rice and fried potatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasin_Ki_Kadi_(Sindhi_Chickpea_Flour_Curry)","pageImageChecked":true},{"title":"Cookbook:Bassi-Salté (Senegalese Couscous with Meat and Vegetables)","name":"Bassi-Salté (Senegalese Couscous with Meat and Vegetables)","ingredients":["Water","500 g instant millet couscous","150 ml vegetable oil","500 g meat, cut into sizeable pieces","250 g diced tomato","3 onions, chopped","100 g tomato paste","Salt","150 g cassava root, peeled and diced","3 carrots, peeled and diced","1 tbsp minced green chile pepper","3 garlic cloves, minced","1 tbsp black pepper","100 g dry kidney beans","50 g raisins"],"steps":["Bring 500 ml water to a boil, then pour it over the couscous in a bowl. Cover and let rest.","Heat the oil in a pan. Add the meat, and fry until golden brown.","Add the tomato, onions, salt, and tomato paste. Stir well.","Add 1 liter of water to the pot, and bring to a boil.","Add the cassava, carrots, chile pepper, and garlic. Season with black pepper. Cook over low heat, aiming to make a sauce with a consistent thickness.","Briskly boil the kidney beans until soft, then drain them.","Stir the raisins into the sauce. Season to taste with salt.","Fluff the couscous. Serve the couscous, beans, and sauce together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABassi-Salt%C3%A9_(Senegalese_Couscous_with_Meat_and_Vegetables)","country":"Senegal","pageImageChecked":true},{"title":"Cookbook:Bazeen bil Lahm (Libyan Meat Bazeen)","name":"Bazeen bil Lahm (Libyan Meat Bazeen)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","3 cloves of garlic, minced","500 grams (1 lb) beef or lamb, cut into small cubes","2 tomatoes, diced","2 carrots, peeled and sliced","2 potatoes, peeled and diced","2 bell peppers, diced","1 tablespoon tomato paste","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon ground turmeric","½ teaspoon ground cayenne pepper (optional, for added heat)","Salt, to taste","Pepper, to taste","4 cups water","Bazeen dough"],"steps":["In a large pot or Dutch oven, heat the olive oil over medium heat.","Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.","Add the meat cubes to the pot and cook until browned on all sides.","Stir in the diced tomatoes, sliced carrots, diced potatoes, and bell peppers.","Add the tomato paste, cumin, coriander, turmeric, cayenne pepper (if using), salt, and pepper. Mix well to coat the ingredients with the spices.","Pour in the water and bring the mixture to a boil.","Reduce the heat to low, cover the pot with a lid, and let the bazeen simmer for about 1.5–2 hours, or until the meat is tender and the flavors have melded together.","While the stew is cooking, prepare the bazeen dough according to the package instructions or homemade recipe.","Once the stew is ready, shape the dough into small balls and place them in the serving bowls.","Ladle the cooked meat and vegetable mixture over the bazeen dough.","Serve hot and enjoy the delicious flavors of this traditional Libyan dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABazeen_bil_Lahm_(Libyan_Meat_Bazeen)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Basic French Macarons","name":"Basic French Macarons","ingredients":["125 g icing sugar","125 g almond flour","125 g white superfine sugar","90 g (3 ea.) egg whites","Food coloring (concentrated variety)","Filling as desired (see notes)"],"steps":["Combine the almond flour and icing sugar. Sift to remove lumps, and set aside.","Add the superfine sugar to the egg whites, and whip them to stiff peaks.","Add the food coloring to the egg whites and continue beating until incorporated.","Use a wooden spoon or rubber spatula to fold the almond flour mixture into the meringue in 3 batches. Mix until you get a lava-like batter (see notes).","Transfer the batter to a pastry bag fitted with an 8 mm round nozzle. Pipe 3 cm rounds on a baking sheet lined with baking paper.","Tap the sheet lightly on your work surface to even and flatten the mixture. Leave to air-dry for 30 minutes until a film forms on the surface of the cookies.","Bake for 12 minutes at 150°C with convection.","Remove from the oven and let cool completely. It's a good idea to move the parchment onto a cooling rack to avoid carryover cooking.","Peel the shells from the parchment, and sort them into pairs of equally sized shells.","Sandwich the cookies together with your desired filling."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABasic_French_Macarons","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Des_macarons_de_chez_Bouillet_%28mars_2023%29.jpg/960px-Des_macarons_de_chez_Bouillet_%28mars_2023%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:Bean Jahni Soup","name":"Bean Jahni Soup","ingredients":["2 cups of dry white beans","½ cup chopped onions","½ cup olive oil","2 tablespoons tomato sauce","1 tablespoon chopped parsley","1 tablespoon chopped mint","Salt","Chile powder"],"steps":["Boil beans in hot water in an uncovered pot for 5 minutes. Rinse and boil for another 15 minutes in a covered stock pot in 3 cups hot water.","Sauté onion in olive oil until it turns yellow. Add 2 tablespoons bean stock from the pot along with tomato sauce, parsley, salt and chili powder for taste. Cook for 10 minutes or until a thick sauce is formed, then pour everything into the pot.","Add chopped mint, cover tightly and cook for 2 hours over low heat, or for 30 minutes in a pressure cooker. This should produce a thick juice, covering beans by ½ inch (1.5 cm). Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_Jahni_Soup","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Bean Spelt Oat Spread","name":"Bean Spelt Oat Spread","ingredients":["250 g mashed beans (white beans or kidney beans)","150 g oat flakes","150 g raw spelt flour","vegetable oil","Optional:","Salt","Garlic","Pepper","Herbs and spices","Seasoning mix (corn flour, salt, chili, onion, garlic, paprika, sodium glutamate) (e.g., Mexican Taco Seasoning Mix)"],"steps":["Take oat flakes, raw spelt, beans and some water and oil for the base substance.","Mash the beans and mix the ingredients.","Add the optional ingredients to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_Spelt_Oat_Spread","pageImageChecked":true},{"title":"Cookbook:Bean-Semolina Burger","name":"Bean-Semolina Burger","ingredients":["Cooked mashed white or kidney beans","Semolina flour","Breading mix","Salt","Pepper","Cumin (optional)","Oregano (optional)","Savory (optional)"],"steps":["Combine about equal volumes of the mashed beans and semolina. Mix in just enough water to get a moldable dough.","Combine the breading mix, salt, pepper, and spices.","Shape the bean mixture into patties.","Dip both sides of the patties in the breading mix in order to coat completely. Shake off any excess breading.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean-Semolina_Burger","pageImageChecked":true},{"title":"Cookbook:Beanburger","name":"Beanburger","ingredients":["1 medium onion, chopped","1 red or yellow bell pepper, chopped","1 generous pinch each of cumin, ground coriander, mild chilli powder, paprika and turmeric","2 tins of mixed beans, drained","2–3 medium carrots, grated","40 g rolled oats","1 egg"],"steps":["Fry the onions and pepper (in a little bit of oil) with the spices for a couple of minutes. Leave to cool.","Mash the beans in a large bowl.","Add the carrot, onion, pepper and oats to the mashed beans and mix until well combined.","Add the egg gradually (you probably won't need all of it). You don't want a mixture that's too sticky.","Shape the dough into 6 to 8 burgers and lightly flour each side.","Fry the burgers (in a little bit of oil) for a few minutes on each side, until golden.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeanburger","pageImageChecked":true},{"title":"Cookbook:Bean Chili","name":"Bean Chili","ingredients":["1 can red kidney beans, drained","1 can black beans, drained","2 cans crushed tomatoes","1 small can of tomato paste","2 cloves garlic, diced","1 medium onion, chopped","1 medium green bell pepper, chopped","1 medium red bell pepper, chopped","2 tbsp olive oil or vegetable oil","1 tsp chili powder","½ tsp cayenne pepper","1 tsp thyme, basil, oregano, or other spice"],"steps":["Heat oil over medium-high heat in a large pot.","Add garlic and onion and cook until the onion is translucent (more clear than white).","Add peppers and sauté for a few minutes. Add crushed tomatoes, tomato paste, and spices.","When mixture is bubbling, reduce heat to simmer and add beans. Cover and simmer for at least 1 hour, stirring occasionally. The longer it simmers, the better it tastes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/0131Lee_Kum_Kee_Chili_Bean_Sauce_%28Toban_Djan%29_02.jpg/960px-0131Lee_Kum_Kee_Chili_Bean_Sauce_%28Toban_Djan%29_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC0"},{"title":"Cookbook:Bean Soup (Vegetarian)","name":"Bean Soup (Vegetarian)","ingredients":["2 cans (28 ounces) fat-free vegetable broth","1 cup water","1 bag (1 pound) frozen mixed vegetables","1 can (14½ ounces) no-salt-added stewed tomatoes","⅓ cup broken angel-hair pasta, in 1- to 2-inch lengths","1 can (15 ounces) no-salt-added kidney beans","1 can (15 ounces) no-salt-added black beans","1 teaspoon Italian seasoning","½ teaspoon garlic powder","¼ cup grated Parmesan cheese"],"steps":["Pour broth and water into a 4½-quart Dutch oven or soup pot.","Place pot over high heat.","While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.","Cover pot and bring to boil.","Meanwhile, rinse and drain beans.","When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.","Add beans, Italian seasoning, and garlic powder.","Reduce heat to medium-high or medium, maintaining a moderate boil.","Stir frequently and cook until pasta is tender, about 5 minutes.","Reduce heat to low and add Parmesan.","Stir occasionally and simmer for 5 minutes to develop the flavor.","Serve at once or simmer on low until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_Soup_(Vegetarian)","pageImageChecked":true},{"title":"Cookbook:Bean and Rice Bake","name":"Bean and Rice Bake","ingredients":["⅓ cup olive oil","2 onions, cut into chunks","3 tomatoes, cut into large chunks","Several carrots, cut into large chunks","1 can chickpeas or black beans","Other vegetables (e.g. zucchini, bell pepper, etc), cut into chunks","1 tablespoon curry powder","5–10 cloves garlic","Spices (suggested: paprika, cumin, ground chile or chili powder, ground oregano)","1 cup basmati rice","750 ml red wine"],"steps":["Preheat oven to 250°F.","Heat 1 tablespoon of olive oil in a saucepan.","Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice.","Combine vegetables, spices, and garlic in a baking dish with a cover. Stir in rice mixture, beans, and half the wine. Stir briefly to mix, and make sure some at least some rice is on top.","Add the rest of the olive oil to the dish, and add enough water or wine until all vegetables, beans, and rice are submerged in liquid.","Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_and_Rice_Bake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Rice_and_beans.jpg/960px-Rice_and_beans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohammad Ali Huzam","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bean and Bacon Bake","name":"Bean and Bacon Bake","ingredients":["1 ea. (10–12 oz / 280–340 g) medium potato","6 strips bacon, cooked until crisp, or microwave ready fully cooked bacon","1 can (28 oz / 790 g) green beans","½ teaspoon salt","½ teaspoon onion powder","⅛ cup (15 g / 0.53 oz) sliced almonds"],"steps":["Peel and dice the potato.","Crumble crisp bacon into small pieces.","Drain green beans, keeping ½ cup of the liquid.","Put beans, bean juice, bacon, and potato in a microwave-safe baking dish.","Sprinkle onion powder and salt on top.","Cover with clear wrap.","Cook in microwave oven 5 minutes, stir, and cook another 5 minutes.","Let stand 5 minutes.","Garnish with sliced almonds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_and_Bacon_Bake","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Brown_sugar_baked_beans_with_bacon.jpg/960px-Brown_sugar_baked_beans_with_bacon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Bean and Green Chili Soup","name":"Bean and Green Chili Soup","ingredients":["2 cup (480 ml) cooked rice","1 can (16 oz, 450 g) refried beans","1 can (16 oz, 450 g) black beans","1 small can (4 oz, 110 g) green salsa","1 ⅓ cup (300 ml) dried, bulk black bean soup mix","Sour cream (optional)"],"steps":["Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil.","Turn heat to low and steam rice for 25–30 min (or prepare rice using rice cooker).","Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.","Add remaining ingredients and rice to soup.","Heat through, stirring occasionally.","If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_and_Green_Chili_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/KAMANSI_DISH_WITH_GREEN_CHILI%2CPAPAYA_AND_STRING_BEANS_COOKED_IN_COCOMILK.jpg/960px-KAMANSI_DISH_WITH_GREEN_CHILI%2CPAPAYA_AND_STRING_BEANS_COOKED_IN_COCOMILK.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elmer Centeno Guevarra","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beef Carpaccio I","name":"Beef Carpaccio I","ingredients":["400 g high quality beef fillet","90 ml extra-virgin olive oil","1 small handful pine kernels, for toasting","50 g Parmesan, for shaving","1 dash of truffle oil, for drizzling (optional)","Salt","Black pepper"],"steps":["Cut the beef fillet into extremely thin slices (about 2 mm).","Lay a piece of cling film on the work surface, place the sliced beef on top and place another layer of film over. Flatten the slices with the back of a knife.","Pour a small puddle of olive oil onto a large plate and place a layer of beef over it. Season with the salt and pepper and continue making layers with all the beef.","Cover the plate with cling film and leave to marinate for half an hour.","Meanwhile toast the pine nuts in a dry frying pan.","Transfer the beef onto individual plates. Cover with pine nuts, shavings of Parmesan and a dash of truffle oil if you have any."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Carpaccio_I","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Carpaccio_de_b%C5%93uf%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg/960px-Carpaccio_de_b%C5%93uf%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:Beef Burgers with Chipotle Mayo","name":"Beef Burgers with Chipotle Mayo","steps":["Mix all ingredients for the chipotle mayo and refrigerate until needed.","Shape ground chuck into 4 patties. Sprinkle patties with kosher salt, black pepper, and cayenne pepper.","Place patties on a well-oiled medium grill and cook until internal temperature reaches 160°F (>70°C) for medium doneness. If using cheese, place on patties and cover for 1 minute to melt the cheese.","Spread chipotle mayo onto buns and sandwich the burgers with the halves. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Burgers_with_Chipotle_Mayo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Halloumi_with_homemade_fritter_-_Honest_Burgers_2024-08-23.jpg/960px-Halloumi_with_homemade_fritter_-_Honest_Burgers_2024-08-23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Beef Carpaccio II","name":"Beef Carpaccio II","ingredients":["1 center cut beef tenderloin roast","Salt","Black pepper","Extra-virgin olive oil for serving","Lemon wedges for serving","Shaved Parmiggiano-Reggiano cheese","Basil chiffonade for serving"],"steps":["Cover the meat tightly with plastic wrap, then freeze for up to two hours to help with slicing. Don't freeze for any longer, or else it'll be mushy.","Slice the meat thinly and remove plastic wrap.","Place five slices in a rough circle and put one in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.","Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Carpaccio_II","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Beef and Vegetable Kabobs","name":"Beef and Vegetable Kabobs","ingredients":["1 ½ pounds (about 700 g) beef sirloin, cut into 1 ½ inch (4 cm) cubes","2 tbsp smoked paprika","1 tbsp kosher salt","1 tbsp freshly-ground black pepper","1 ½ tbsp cayenne pepper","½ cup olive oil","¼ cup balsamic vinegar","1 large onion, wedged","Several assorted bell peppers, cut into 3-inch (7.5 cm) strips","1-inch (2.5 cm) slices zucchini","6 bamboo skewers, soaked in water 30 minutes","1 ½ tsp rosemary, finely chopped","1 tbsp thyme, finely chopped"],"steps":["Combine paprika, salt, pepper, cayenne pepper, olive oil, rosemary, thyme and balsamic vinegar in a gallon (4 liter) size zip-top bag. Add beef and refrigerate for at least 1 hour.","Sort beef cubes into equal size rows. Skewer 1 onion wedge, 1 strip bell pepper, 1 slice zucchini from the side, and 3 cubes of meat across the grain in a pattern per skewer.","Grill over medium high heat, turning often, 11 minutes for medium. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_and_Vegetable_Kabobs","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Beef and Guinness Casserole","name":"Beef and Guinness Casserole","steps":["Trim the meat of excess fat, and cut into 1-inch pieces.","Cut your vegetables into small, similarly sized pieces. Keep the carrots big enough (about ½-inch cuts), and none so big as you wouldn't want to find it later and think \"that's a bloody big bit of carrot\".","Freshly grind your pepper to a fine powder in a pestle and mortar. Take your time with this. Then add a teaspoon of salt, and set half of this aside for your champ potato. Then add the other half to the ¼ cup of flour and mix well to get seasoned flour. Then mix this in a big bowl with your beef.","Add another small glug of olive oil to the pan. Add the onion and turn to medium-low heat. Cook for a few minutes, add celery and garlic, and continue to cook until they all soften and the onion has started going golden. Add the carrot and continue for another few minutes.","About 40 minutes before the casserole is done, boil the potatoes until soft. Drain, and allow to steam until dry. Mash thoroughly and add pepper/salt combo (salt to taste), butter, and a little milk—its amazing how little milk will turn your potato to sludge, so be careful. Once all this is mashed well, stir in your spring onion.","Serve in deep bowls. Put a layer of champ at the bottom, ladle your beef and Guinness on the top, serve, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_and_Guinness_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Beef_Stew%21.jpg/960px-Beef_Stew%21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kurt Nordstrom from Ponder, TX, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Bean Balls","name":"Bean Balls","ingredients":["2 cups dried black-eyed peas or brown beans","3–4 fresh scotch bonnet chili peppers","1 medium onion, chopped","Seasoning cubes","Salt","Groundnut oil or palm oil for deep frying"],"steps":["Pick over the beans to remove any dirt or debris.","Soak the beans in lukewarm water for 30–40 minutes, then drain.","Cover the beans with water and gently rub the beans together with your hands to remove the outer skins. The skins should separate and floats to the water's surface.","Carefully scoop off the floating skins, then drain the beans. To remove any leftover skin or impurities, rinse the beans under running water while swishing them around with your hands.","Transfer the washed beans to a blender or food processor with the chopped onions and scotch bonnet peppers. Add a small amount of water to aid in blending, then blend the mixture until a smooth batter-like consistency is achieved. The batter should be thick but easily pourable.","Pour the batter into a bowl. Add salt and seasoning to taste, and mix well.","Place a deep frying pan or pot over medium heat and pour in enough vegetable oil for deep frying. Allow the oil to heat up.","To shape the akara, take a spoonful of the batter and carefully drop it into the hot oil. Fry the akara until golden brown and crisp, turning once or twice to ensure uniform cooking. This usually takes 2–3 minutes per side.","Serve hot with corn pap, bread, or any other accompaniment you desire."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABean_Balls","country":"Nigeria","region":"Yoruba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Rice_Balls_with_Bean_Curd.jpg/960px-Rice_Balls_with_Bean_Curd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Beef and Gizzard Sauce","name":"Beef and Gizzard Sauce","ingredients":["1 kg chicken gizzard, washed","1 tablespoon salt","1 small onion, diced","2 beef stock cubes","1 tablespoon curry powder","1 tablespoon thyme","1 kg beef flank steak, cut in bite-sized pieces","1 medium onion, chopped","2 beef stock cubes","1 tablespoon thyme","1 tablespoon curry powder","1 tablespoon salt","Vegetable oil","Onions, chopped","3 large bell peppers, coarsely blended","4–8 habanero peppers (ata rodo), coarsely blended","4–6 firm tomatoes","¼ cup spring onions"],"steps":["Cook the gizzard with salt, onions, beef seasoning, curry, and thyme. Add water, stir, and cook until soft.","Cook the beef with salt, onions, beef seasoning, curry, and thyme. Allow the beef to cook in its own juices, then add water and cook until soft.","Heat vegetable oil in a pan. Add the cooked beef, and sear until golden brown. Remove from oil. Add the cooked gizzard to the hot oil, and fry until golden brown. Remove from oil.","Heat some oil in a saucepan. Add chopped onions, blended peppers, tomatoes, salt, stock cube, curry, and thyme. Fry for about 10–12 minutes.","Add the seared beef and gizzard and stir well. Stir in the spring onions, and simmer for 2 minutes.","Remove from the heat, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_and_Gizzard_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/%E7%89%9B%E8%85%A9%E7%85%B2%E4%BB%94%E9%A5%AD_Beef_Brisket_Hotpot_Rice_-_Soup%2C_Box_Hill_%282171826488%29.jpg/960px-%E7%89%9B%E8%85%A9%E7%85%B2%E4%BB%94%E9%A5%AD_Beef_Brisket_Hotpot_Rice_-_Soup%2C_Box_Hill_%282171826488%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Beef Burgers with Onion","name":"Beef Burgers with Onion","ingredients":["Vegetable oil","Onion, chopped","Ground beef","Egg","Sliced cheese","Lettuce","Tomato, sliced thin","Ketchup"],"steps":["Heat a thin layer of vegetable oil in a frying pan. Add the onion, and fry for about 5 minutes until softened. Remove from the heat and cool.","Combine the ground beef, egg, and cooked onion.","Shape the beef mixture into patties. Cook the burgers on a grill for about 6 minutes, flipping halfway until browned on each side and cooked through.","In the last minute of cooking, lay a slice of cheese on top of each patty. Cover and let the cheese melt slightly.","Lightly toast the hamburger buns. Sandwich the patties in the buns, topping with lettuce, tomato, and ketchup as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Burgers_with_Onion","pageImageChecked":true},{"title":"Cookbook:Beef and Mushroom Burger","name":"Beef and Mushroom Burger","steps":["Heat a thin layer of vegetable oil in a frying pan. Add the mushrooms and cook for 5 minutes, stirring regularly, until soft.","Add the garlic and parsley, and let the mushroom mixture cool.","Combine the ground beef and cooked mushroom mixture. Shape into patties, and let rest for at least 2 hours.","Combine the cream and chilli sauce, and set aside.","Heat a griddle pan. Season the patties with salt on both sides, then place on the griddle.","Cook the patties until browned on each side and fully cooked through.","Remove patties from the heat and let rest for a few minutes.","Toast both sides of the hamburger buns.","Lay some lettuce and sliced tomato on one half on a bun. Top with a patty, then some burger sauce. Top with the second half of the bun."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_and_Mushroom_Burger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Truffle_Beef_Burger_at_restaurant_Woolshed.jpg/960px-Truffle_Beef_Burger_at_restaurant_Woolshed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beef Gravy Soup","name":"Beef Gravy Soup","ingredients":["1 pound lean beef, sliced","2 medium onions, sliced","1 pound sliced root vegetables, such as carrots, turnips, or radishes","2 tablespoons beef broth","2 cups vegetable broth","Salt, to taste"],"steps":["Place the onions and root vegetables in a large stock pot. Add the beef and the beef stock on top.","Bring to a simmer over low heat for 30 minutes, stirring well.","When the beef and vegetables look cooked, add the vegetable broth and salt.","Bring back to a simmer and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Gravy_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Gear_Meat_Company_-%28Three_labels_for_Compressed_corn_beef%2C_Corned_beef%3B_and_Gravy_soup%29.The_Gear_Meat_Preserving_and_Freezing_Company_of_New_Zealand%2C_Wellington_New_Zealand._%281890-1920%29._%2821675054141%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"National Library NZ on The Commons","licence":"No restrictions"},{"title":"Cookbook:Beef Jerky","name":"Beef Jerky","ingredients":["¾ tsp salt","¼ tsp pepper","1 tbsp brown sugar","¼ tsp garlic, minced or pressed","2 tbsp Worcestershire sauce or teriyaki sauce","¼ tsp liquid smoke","1 lb (450 g) beef (flank or skirt steak is ideal)"],"steps":["Mix all ingredients except beef to make brine.","Slice beef into ¼-inch thick strips. Small chunks (about ¾-inch) of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.","Marinate meat in overnight, or at least for an hour or two.","Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6–8 hours. They may also be dried in a 150 °F (65 °C) oven with foil-covered racks. If using the oven, turn meat over 3–4 hours into drying time and reduce temperature to 130 °F (55 °C)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Jerky","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1f/Beef-jerky.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Severein","licence":"CC0"},{"title":"Cookbook:Beer Bread","name":"Beer Bread","steps":["Preheat oven to 350°F (175°C).","Grease a 9×5×3-inch loaf pan","Mix flour, salt, and baking powder together well.","Combine beer and honey, then add to the dry ingredients. Stir together until well mixed. Add more flour if necessary to make a good consistency.","Spread batter in prepared pan.","Bake 40–45 minutes until browned and a toothpick inserted in the center comes out clean.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeer_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Beer_bread_-_loaf_sliced_in_half.jpg/960px-Beer_bread_-_loaf_sliced_in_half.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mark Bonica","licence":"CC BY 2.0"},{"title":"Cookbook:Beef Heart Kabobs (Anticuchos)","name":"Beef Heart Kabobs (Anticuchos)","ingredients":["1 beef heart","2 cloves of garlic","¼ cup of ground spicy red chili","2 cups of brown vinegar","1 teaspoon of ground cumin","1 teaspoon of achiote (annatto)","1 teaspoon of salt","1 teaspoon of ground black pepper"],"steps":["Place all the above ingredients, other than the heart, in a bowl and mix thoroughly.","Clean the heart, removing all fat. Cut into bite-sized cubes. Place the heart pieces into the marinade mixture, and leave to marinate for about 10 hours or overnight. The heart should be completely covered by the marinade.","After marinating, thread the meat onto skewers. If desired, at this stage some additional ingredients such as bell peppers (capsicum) or corn-on-cob (cut to a similar size to the heart) may be also added to the skewers.","Cook the skewers on a barbecue grill, turning frequently while brushing with the marinade mix. When the meat is well done, remove skewers from grill and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Heart_Kabobs_(Anticuchos)","country":"Peru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Peru_Anticuchos.jpg/960px-Peru_Anticuchos.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Beef Croquettes","name":"Beef Croquettes","steps":["Add the beef/broth ingredients to a slow cooker. Cook overnight on low, or until the meat starts to fall apart. This should yield about 1 quart (1 liter) of broth. Chill it in the fridge until the fat solidifies on the surface. Scoop off the fat.","Use 2 forks to tear apart the meat. You can use a food processor if you don't want big chunks of meat in the final product.","In a deep frying pan, prepare a light brown roux with the butter and flour.","While stirring the roux, slowly start adding the broth. It should accept all the broth to make a very thick sauce or gravy.","Season with salt a pepper to taste. Pour it into a bowl or container and chill it for a couple of hours, or better, overnight.","Start rolling the meat into small balls, about 1 ½ inch in diameter. Roll each ball into flour, then egg, then plain breadcrumbs.","Deep fry in 350°F (175°C) vegetable oil or shortening until golden brown.","Serve hot with the sauce/gravy, perhaps with a starch such as mashed potatoes, rice, or egg noodles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Croquettes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Domdom_beef_croquette_burger.jpg/960px-Domdom_beef_croquette_burger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JungleCrow (talk)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Beef Stew I","name":"Beef Stew I","ingredients":["2 lb (900 g) beef","½ cup flour","¼ cup oil","1 bay leaf","1 tsp (5 ml) marjoram","1 tsp (5 ml) oregano","46 fl oz (5 ¾ cup, 1.36 L, or 1 large can) tomato juice","10 ½ oz (298 g, about 1 ¼ cup, or 300 mL) double-strength beef broth","2–4 russet potatoes, or other large non-sweet white baking potatoes","4 large carrots","4 stalks of celery"],"steps":["Cut the beef into chunks about 1 inch (2.5 cm) across.","Put the beef and flour in a container, such as a plastic bag, and shake or squish until the beef is well-coated. Use more flour for a thicker stew, or less for a thinner stew.","Put oil into a wide pot and heat it.","In several batches, brown the beef in the pot with the oil.","Return the browned beef to the pot, along with all the spices, tomato juice, and the double-strength beef broth.","Cover the pot, then simmer for at least an hour to soften the beef. Stir the stew every few minutes to prevent the beef from burning on the bottom of the pot.","Peel the carrots, and cut them into pieces about the same size as the beef. Add them to the stew, and simmer a bit more, stirring every few minutes.","Cut the other vegetables likewise, add to stew, and simmer a bit more, stirring.","When all the vegetables are soft but not yet falling apart, remove the bay leaf and serve the stew."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Stew_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Modern_cooking_pot_with_glass_cover_and_vegetable-beef_stew.jpg/960px-Modern_cooking_pot_with_glass_cover_and_vegetable-beef_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marc-Lautenbacher","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beef Fajitas","name":"Beef Fajitas","steps":["Combine olive oil, soy sauce, lime juice, red pepper flakes, cumin, green onion, and brown sugar in a blender. Blend until smooth.","Pour marinade into a gallon size zip-top plastic bag. Add skirt steak and seal, removing as much air as possible. Refrigerate for at least 1 hour, preferably 24 hours or more.","Remove steak from marinade and place down as close as possible to coals of a preheated charcoal grill. Cook one side until the internal temperature is 125°F (51°C). Flip and allow to cook until the internal temperature is at least 145°F (63°C) in the thickest part. These temperatures are enough to safely cook the meat, you may like it more well done.","Remove and cover immediately, allowing at least 3 minutes to rest. You may wish to immediately wrap tightly with aluminum foil and remove to a low heat area of the grill or a low heat oven to keep ready for less-than-immediate use.","Meanwhile, place a 9–10-inch (23–25 cm) cast-iron skillet down on the coals (or a stove).","Once pan has heated, toss sliced peppers and onions with vegetable oil. Place in the skillet and cook for at least 2–3 minutes. They should be cooked to a moderately soft state on high heat with some browning evident. A small amount of water can be added, and the pan covered, to partially steam the vegetables if desired. Remove and keep warm.","Slice steak as thinly as possible across the grain.","Serve fajitas with tortillas, salsa, guacamole, and lime wedges (see notes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Fajitas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Beef_Fajitas_Costa_Rica.JPG/960px-Beef_Fajitas_Costa_Rica.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric T Gunther","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Beef Curry","name":"Beef Curry","ingredients":["1 lb (450 g) minced (ground) beef","1 onion","1 bell pepper or 1 cup (200 g) frozen mixed bell peppers","Curry powder to taste","1 beef stock cube, crumbled","2 Tbsp tomato purée","1.5 cups rice","2.75 cups water","1 lemon, juiced"],"steps":["Peel and chop the onion and pepper.","Brown the ground beef in a pan and add the curry powder.","Add the chopped onion and pepper to the pan, and fry this for one minute.","Add the crumbled stock cube, tomato purée, mango chutney and paprika to the pan and stir.","Add water into the pan till it covers the mixture.","Bring to a boil and simmer for 1 hour stirring every 10 minutes.","Meanwhile, bring the rice to a boil in the 2.75 cups of water.","If you would like the rice to be yellow, add a small amount of tumeric.","Immediately cover and reduce heat to a minimum and allow to cook for 10 minutes.","Turn off heat and allow to rest for 10 minutes.","Add lemon juice to the rice.","Fluff with a spoon or fork.","Put the rice on a plate with the curry on top. You may wish to mold the rice for a nicer presentation."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Beef_curry_rice_003.jpg/960px-Beef_curry_rice_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0"},{"title":"Cookbook:Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)","name":"Beef Tongue with Chiles, Corn and Tomato (Lengua de Res)","ingredients":["1 beef tongue","5 fresh green chile peppers","1 tablespoon olive oil","1 white onion, sliced thinly","4 cloves garlic, minced","4 small tomatoes, halved and sliced","2 cans (30 ounces) whole kernel corn, drained","Salt, to taste"],"steps":["Wash tongue and place in a large pot of water to cover. Simmer until no longer pink (about 50 minutes per pound of tongue). Remove from water and let rest until cool enough to handle. Peel skin from tongue and trim gristle. Cut into ½-inch slices.","Place whole peppers in a skillet over medium-high heat and roast, turning, until all sides are charred. Let cool, rub off skins. Remove stems and seeds.","Heat olive oil in a large skillet over medium heat. Sauté chili peppers, onion, and garlic until onion is translucent.","Stir in tongue and continue to cook until tongue is brown, 5 to 10 minutes. Stir in tomatoes and cook until limp, 5 minutes. Pour in corn and heat through, 2 to 5 minutes.","Season with salt, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Tongue_with_Chiles%2C_Corn_and_Tomato_(Lengua_de_Res)","country":"Venezuela","pageImageChecked":true},{"title":"Cookbook:Beer Batter","name":"Beer Batter","ingredients":["1 cup cornstarch","½ cup flour","⅓ teaspoon garlic salt","⅓ teaspoon paprika","1/6 teaspoon salt","1/6 teaspoon pepper","8 ounces (225 ml) beer"],"steps":["Stir together dry ingredients.","Stir in beer.","Mix together thoroughly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeer_Batter","pageImageChecked":true},{"title":"Cookbook:Beef Pasties","name":"Beef Pasties","ingredients":["2 cups (400 g) cubed cooking roast beef, in ¼-inch (65 mm) pieces","1½ cup (350 mL) cubed cooked potatoes","1 cup (240 mL) beef broth","½ cup (120 mL) diced cooked onion","1 tablespoon (15 mL) parsley","¼ teaspoon (1 mL) thyme","½ teaspoon (3 mL) salt","⅛–¼ teaspoon (1–3 mL) pepper","Pastry for double crust pie (9-inch or 22 cm)","Half and half cream"],"steps":["Preheat oven to 450°F (230°C).","Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside.","On a lightly floured surface, roll out ¼ of the pastry into an 8-inch (20 cm) circle.","Mound 1 cup (240 mL) of filling on half of circle.","Moisten edge of pastry with water.","Fold dough over filling. Crimp edges with fork to seal.","Place on ungreased baking sheet.","Repeat with remaining pastry and filling.","Cut slits in top of each completed pastry.","Brush tops with cream.","Bake 20 to 25 minutes or until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Pasties","country":"United Kingdom","region":"Cornwall","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/-22_Food_Photography_-_Pasties_%2855136406265%29.jpg/960px--22_Food_Photography_-_Pasties_%2855136406265%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carol VanHook from Tennessee, USA","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beer Cheese Risotto","name":"Beer Cheese Risotto","ingredients":["½ large onion, diced","1 tablespoon olive oil","1 cup uncooked arborio rice","1½ cups hot vegetable stock (approximate)","½ cup beer","¼ cup grated Parmesan cheese","¼ cup shredded sharp cheddar cheese (to taste)"],"steps":["Heat the stock to near boiling. Keep hot.","Sweat the onion in a heavy, medium saucepan with the olive oil, adding a generous pinch of salt. When the onions are soft and transparent, add the rice, sautéeing until each grain is coated.","Add the beer and heat to simmer, stirring constantly. When the beer is mostly absorbed, add around ⅓ to ½ cup of hot stock. Stir constantly while simmering. Repeat procedure for around twenty minutes—most of the stock should be consumed and the rice should be tender to the taste before proceeding. The rice will produce a thick, creamy sauce in the course of cooking (see risotto).","Remove from heat, adding the Parmesan cheese and stirring to incorporate. Give the cheese a chance to dissolve and melt, then add the cheddar. Stir to melt and incorporate. If a cheesier rice is desired, add more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeer_Cheese_Risotto","pageImageChecked":true},{"title":"Cookbook:Beef Stir-Fry","name":"Beef Stir-Fry","ingredients":["1 (6–8 oz / 170–225 g) ribeye steak, sliced thinly across the grain on a bias","Salt, to taste","Freshly-ground black pepper","2 tbsp soy sauce","1–2 Thai bird chilis, finely minced","1 tbsp minced garlic","½ large onion, finely diced","Peanut (groundnut) oil, for frying","½ large carrot, peeled and julienned","¼ cup scallions, julienned","2 tbsp honey","1 tbsp rice wine vinegar","1 tbsp toasted sesame seeds"],"steps":["Lightly oil the bottom of a wok or large skillet and preheat over medium-high heat. Add onion and garlic, and cook, stirring, until the garlic turns golden. Remove from the pan and keep warm.","Sprinkle the beef slices with salt and freshly ground black pepper. Add 4 slices to the hot wok and stir-fry until well browned and no longer pink. Remove and repeat with the remaining beef.","Add chilis, carrots, soy sauce, honey, vinegar, and scallions to the wok. Stir-fry until the vegetables are lightly browned around the edges.","Return the cooked onion, garlic, and beef to the wok. Toss together until heated through.","Sprinkle with toasted sesame seeds before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Stir-Fry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Pan_Fry_Beef_Rice_Noodles_-_Stir_Fry_by_CK.jpg/960px-Pan_Fry_Beef_Rice_Noodles_-_Stir_Fry_by_CK.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Beef Tenderloin Steak","name":"Beef Tenderloin Steak","ingredients":["2 teaspoons cracked black pepper","½ teaspoon salt","2 cloves garlic, minced","4 beef tenderloin steaks, 1 inch (2.5 cm) thick","Non-stick cooking spray","1 cup thinly-sliced onion, separated into rings","⅔ cup dry red wine","2 tablespoons steak sauce"],"steps":["Combine pepper, salt, and minced garlic in a small bowl; rub both sides of each steak with this mixture.","Place steaks on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Set aside; keep warm.","Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion to skillet; cover and cook 5 minutes, stirring occasionally.","Remove onion from skillet; set aside, and keep warm.","Add wine to skillet, scraping pan to loosen the browned bits. Cook over medium-high heat until reduced to ⅓ cup (about 1 minute), and stir in steak sauce.","Spoon wine sauce over steaks, and top with onion. Serve with French fries."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Tenderloin_Steak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Tenderloin_hot_plate%2C_Steak_Moen-Moen%2C_Lt_2%2C_BG_Junction%2C_2025_%2801%29.jpg/960px-Tenderloin_hot_plate%2C_Steak_Moen-Moen%2C_Lt_2%2C_BG_Junction%2C_2025_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beef Stew II","name":"Beef Stew II","ingredients":["60 g (2 oz) flour","Salt to taste","Pepper to taste","Garlic powder to taste","50 ml (3 Tablespoons) olive oil","1 medium onion, peeled and chopped","500 g (1 lb) beef suitable for soup/stew, cut into cubes and trimmed of fat and gristle","1 L (1 qt) beef broth","200–250 g (approx. ½ lb) potatoes, diced","100–125 g (approx. ¼ lb) frozen carrots, sliced","100–125 g (approx. ¼ lb) frozen mushrooms, sliced","1 can (400 g / 14 oz) diced tomatoes","Marjoram to taste","1 large or 2 small bay leaves"],"steps":["Mix the flour, salt, pepper, and garlic powder together in a small bowl.","Heat a large saucepan on the stovetop, then add olive oil and chopped onion.","Dredge the beef cubes in the flour mixture and drop them into the saucepan; reserve the remaining flour mixture. Brown the beef on all sides.","Pour in the broth and add the remaining flour mixture, the potatoes, carrots, mushrooms, tomatoes, marjoram and bay leaf/leaves.","Once it has come to a boil, reduce the heat to the lowest setting, cover, and simmer for an hour or more, until the beef and potatoes are tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Stew_II","pageImageChecked":true},{"title":"Cookbook:Beef Muchomo (Ugandan Beef Skewers)","name":"Beef Muchomo (Ugandan Beef Skewers)","ingredients":["Oil","1 medium-size lemon, juiced","Salt to taste","½ teaspoon ground cumin","½ teaspoon garlic powder","¼ teaspoon ground cardamom","¼ teaspoon cayenne pepper","2 pounds cubed stew beef","1 big onion, quartered and sectioned"],"steps":["In a mixing bowl, whisk together the oil, lemon juice, salt, ground cumin, garlic powder, ground cardamom, and cayenne powder.","Add the beef and onions, and stir to combine. Cover and refrigerate for about 9–10 hours and up to overnight.","Preheat the grill to high heat and the oven to 200°F.","Remove the beef and onions from the marinade, and thread alternately on metal skewers.","Grill the skewers until a crust forms (about 2 minutes on each sides).","Transfer the skewers to a baking sheet, and roast in the preheated oven until cooked through and tender (about 45 minutes).","Serve the beef muchomo with peri peri sauce for dipping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Muchomo_(Ugandan_Beef_Skewers)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Beef Skewers with Baguette Slices","name":"Beef Skewers with Baguette Slices","ingredients":["1 day-old white bread roll","2 red chile peppers","2 shallots, peeled and finely chopped","2 garlic cloves, minced","5 tablespoons olive oil","Parsley as desired","800 grams beef, cut into medium sizes","2 standard eggs","Salt to taste","Cayenne pepper powder to taste","4 medium-size tomatoes, sliced","2 baguettes"],"steps":["Soak the old bread in lukewarm water. Squeeze well to remove excess liquid.","Halve the chili peppers lengthwise. Remove the seeds and chop the peppers finely.","Heat a little oil in a pan, and add the shallots and garlic. Cook until translucent.","Add the parsley and chili pepper. Mix together and remove from the heat.","Combine the cooked mixture with the meat, then mix with the egg and bread. Season with salt and cayenne pepper to taste.","Form small oblong balls of the mixture and thread on wooden skewers.","Brush with the remaining oil and cook on a hot grill, turning frequently until golden brown on all sides.","Rinse the medium size tomatoes and remove any stems inside.","Cut the baguette along its length into 8–10 cm pieces.","Serve the skewers with the bread and tomato."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeef_Skewers_with_Baguette_Slices","pageImageChecked":true},{"title":"Cookbook:Bengal Potatoes","name":"Bengal Potatoes","ingredients":["Ghee or oil","2 teaspoons panch puran","Approximately potatoes, unpeeled and cut into chunks","Ground turmeric","Chile powder (preferably not too hot—e.g. Kashmiri chile )"],"steps":["Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.","Add panch puran, and let it cook gently until the seeds start to pop.","Add potatoes to pan, stirring so that the seeds coat the potatoes evenly.","Add a little ground turmeric—enough to just color the cut surfaces of all the pieces.","Add a little chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.","Stir well to distribute the spices.","Do one of the following:","Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil.","Put the spiced potatoes on a tray in a hot oven until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABengal_Potatoes","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Aloo_chokha_in_Bengal%2C_India.jpg/960px-Aloo_chokha_in_Bengal%2C_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Beer Marinated Shrimp","name":"Beer Marinated Shrimp","ingredients":["2 pounds (900 g) peeled raw shrimp","1 onion, sliced","3 cloves garlic, minced","12 ounces (340 ml) of beer","Tabasco sauce","Salt","Pepper","Butter"],"steps":["Combine onion, garlic, shrimp, and beer in a plastic or glass bowl.","Add as much Tabasco as you'd like (start with 1 tbsp) and some salt and pepper to taste.","Cover and marinate overnight.","Remove shrimp from marinade, and discard marinade.","Melt some butter in a pan and sauté shrimp until pink and done. Don't overcook the shrimp or they'll be rubbery. You can also grill the shrimp."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeer_Marinated_Shrimp","pageImageChecked":true},{"title":"Cookbook:Bigos (Polish Cabbage Meat Stew)","name":"Bigos (Polish Cabbage Meat Stew)","ingredients":["2.5 kg fresh cabbage","2 kg fermented cabbage (sauerkraut)","500 g pork or venison","250 g sausage","250 g bacon","Fresh or dried mushrooms","Whole black pepper","Salt","Bay leaf"],"steps":["Chop the cabbage, add pepper and salt, a part of the mushrooms and bay leaf, and cook until soft (about 2–3 hours).","Chop the bacon and let it melt in a frying pan.","Fry the chopped meat and sausage in the bacon grease.","If necessary, drain excess water from the stewed cabbage and add the fried meat, bacon, and sausage along with the grease out of the pan. Stew everything as long as possible—the longer, the better (sometimes it is done for 3 hours a day in 3 following days, or even longer).","When ready, the dish should be a thick mash that does not \"leak\" water on the plate; it should be mildly sour and have a strong flavour of smoked bacon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABigos_(Polish_Cabbage_Meat_Stew)","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Bigos_in_Krak%C3%B3w_%28Rynek_G%C5%82%C3%B3wny%29.jpg/960px-Bigos_in_Krak%C3%B3w_%28Rynek_G%C5%82%C3%B3wny%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alberto Racatumba from Spain / España","licence":"CC BY 2.0"},{"title":"Cookbook:Beet and Cabbage Stew","name":"Beet and Cabbage Stew","ingredients":["3 large (or 2 cans) cooked beets, cubed","1 cabbage, chopped","3 garlic cloves, minced","5 large carrots, chopped","1 large onion, chopped","4 stalks of celery, chopped","2 lb meat, cubed","1 lb stew bones","3 lemons (optional), squeezed","2 cans (48 oz) crushed tomatoes","½ cup white granulated sugar (optional)"],"steps":["While the beets are cooking you should start cooking the meat. Place the meat and bones into a large 12-quart stock pot. Add the crushed tomatoes and a similar quantity of water. Stir it up and bring to a boil.","After the meat has been boiling for between an hour and 90 minutes then you should add the cabbage, garlic, carrots, onion, and celery. Cook until the vegetables are soft.","Add the beets and stir well.","Add as much or as little lemon juice and sugar as you like, to suit your own taste. Cook for 5 more minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeet_and_Cabbage_Stew","pageImageChecked":true},{"title":"Cookbook:Beurre Blanc","name":"Beurre Blanc","ingredients":["1 cup of good white wine (dry aromatic white, preferably French, such as Pouilly-Fumé)","1 lemon, juiced","1–2 shallots, minced","1 Tbsp heavy cream (optional and non-traditional)","10–12 Tbsp unsalted butter, very cold and in cubes or lumps","Salt","White pepper"],"steps":["Place the white wine in a non-reactive saucepan with the lemon juice and chopped shallots.","Cook this mixture until reduced to about 2 tablespoons, and don't be shy about letting it boil—it will not adversely affect the sauce. Once reduced, the shallot should still be fairly moist. If you're looking at a dry pan, there's a good chance your sauce won't hold.","Reduce heat to low flame. If you want to increase the holding power of your sauce, add the heavy cream at this juncture, but every authority on traditional French preparation would disapprove.","Begin to add cubes of the cold butter while whisking vigorously. From a technical standpoint, the sauce should stay under 200°F (95°C), so do some of the whisking off the flame. Whisk in 1 or 2 cubes and add more, and continue until you've added all the butter.","Season with salt and white pepper, and serve immediately. The sauce can be held in a vacuum container, such a Thermos, but this is not recommended for long periods of time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeurre_Blanc","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Purple_asparagus_in_Beurre_blanc_sauce.jpg/960px-Purple_asparagus_in_Beurre_blanc_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Beer-can Chicken","name":"Beer-can Chicken","ingredients":["1 recipe spice rub (or use your own recipe)","2 bay leaves, crumbled","1 can (12 ounces / ~355 ml) of beer","3–4 pound (1.5–2 kg) chicken (dressed)"],"steps":["Poke holes all over chicken to let fat run out during cooking.","Rub chicken thoroughly with spice rub: inside and out, and then under skin as far as you can reach","Set aside chicken.","Remove upper racks from oven.","Preheat oven to 350°F (180°C).","When oven preheated, take a healthy drink of the beer, leaving about 9–10 ounces.","Crumble bay leaves into beer, in beer can.","Insert beer can firmly into chicken cavity.","Place chicken upright in shallow heatproof pan.","Bake chicken upright for 1–1.5 hours until thickest part is 165°F (73°C).","When removing chicken from oven, keep upright.","Rest chicken upright 15 minutes before removing beer can."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeer-can_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Beer_can_chicken_3.jpg/960px-Beer_can_chicken_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marco d'Itri from Milano, Italy","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Beet-Pickled Eggs","name":"Beet-Pickled Eggs","ingredients":["12 chicken eggs","2 cans (32 oz total) beets","4 cups white vinegar","¾ cup granulated sugar","1 tablespoon salt"],"steps":["Place eggs in a large pot with enough water to cover them. Bring to a boil.","Boil uncovered for 12 minutes.","Drain water.","Place eggs in ice-cold water. Crack and peel off shells.","Put eggs in a pot with the remaining ingredients, except for the beets.","Mix in one can of beet juice, and set the beets aside. Discard any extra juice.","Simmer 2–3 minutes.","Add beets, and pour into a large container.","Refrigerate for one or two weeks before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeet-Pickled_Eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Pickled_beet_eggs_small.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Brianjester","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Beurre à la Bourguignonne (Garlic Scallion Butter)","name":"Beurre à la Bourguignonne (Garlic Scallion Butter)","ingredients":["½ cup butter","2 tbsp chopped shallots","1–3 cloves garlic, mashed or grated with a microplane","2 tbsp parsley, chopped","Salt","Pepper"],"steps":["Cream the butter until it is very soft.","Beat the shallots, garlic and parsley into the butter.","Season to taste with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeurre_%C3%A0_la_Bourguignonne_(Garlic_Scallion_Butter)","country":"France","pageImageChecked":true},{"title":"Cookbook:Betty's Salad","name":"Betty's Salad","steps":["Layer the salad ingredients in the order listed.","Mix all the dressing ingredients in blender. Pour over salad.","Store salad in fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABetty's_Salad","pageImageChecked":true},{"title":"Cookbook:Bhel Puri (Indian Puffed Rice and Vegetable Snack)","name":"Bhel Puri (Indian Puffed Rice and Vegetable Snack)","ingredients":["1 packet of flat crispy puris (available in Indian groceries)","2 lb (500 g) puffed rice (kurmura/murmura - available in Indian groceries)","1 lb (125–250 g) plain sev (Indian fried snack, looks like noodles)","2 teaspoons chat masala","1 teaspoon chile powder","2 potatoes, boiled and diced","1 big red onion, chopped","½ bunch coriander leaves","Lemon juice or chopped raw mango","Salt to taste"],"steps":["Mix together puffed rice and sev. Add chat masala, salt, and chili powder.","Add onions, raw mango pieces (or lemon juice), potatoes, and coriander leaves to the puffed rice and sev mixture, and mix gently with the hands.","Grind the items for the spicy and sweet chutneys to a fine paste using some water.","Just before serving, mix in spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, then top with some more sev and chutneys (if desired).","Garnish with coriander leaves. Serve with crunchy puris."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABhel_Puri_(Indian_Puffed_Rice_and_Vegetable_Snack)","country":"India","pageImageChecked":true},{"title":"Cookbook:Bell Pepper Chili","name":"Bell Pepper Chili","ingredients":["3–3½ pounds ground beef","6–8 onions, coarsely chopped","2–3 bell peppers, coarsely chopped","Chili powder","Garlic salt","1 can (about 2 cups) kidney beans","2 cans (64 ounces) pureed crushed tomatoes","Cooked white rice","Cheddar cheese, shredded (optional)"],"steps":["Put beef in a large pot.","Fry on medium, breaking up the beef, until it turns brown. Drain grease.","Add peppers and onions to the pot.","Fry until the onions are transparent. Drain grease if necessary.","Add crushed tomatoes. Simmer for 1 hour, stirring occasionally.","Add kidney beans. Simmer for an additional 10 minutes.","Add chili powder and garlic salt to taste.","Serve over white rice. Optionally, top with shredded cheddar cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABell_Pepper_Chili","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Turkey_breast_on_toasted_white_bread%2C_with_melted_cheddar%2C_marinated_olives%2C_bell_pepper%2C_chili_powder%2C_black_pepper%2C_and_salt_-_Massachusetts.jpg/960px-Turkey_breast_on_toasted_white_bread%2C_with_melted_cheddar%2C_marinated_olives%2C_bell_pepper%2C_chili_powder%2C_black_pepper%2C_and_salt_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Behari Kabab","name":"Behari Kabab","ingredients":["1 tsp cumin seeds","1 tsp coriander seeds","1 tsp fennel seeds","1 tsp mustard seeds","1 tbsp ginger paste","1 tbsp garlic paste","1 tsp garam masala","1 tsp paprika","1 tsp chile flakes","1 tsp turmeric","1 tsp salt","2 tbsp yogurt","2 tbsp lemon juice","2 tbsp oil","1 pound beef, lamb, or mutton, cut into small pieces"],"steps":["In a small pan, dry roast the cumin seeds, coriander seeds, fennel seeds, and mustard seeds over medium heat until fragrant. Grind the roasted spices in a spice grinder or with a mortar and pestle.","In a small bowl, combine the ground spices with the ginger paste, garlic paste, garam masala, paprika, chili flakes, turmeric, salt, yogurt, lemon juice, and oil. Mix well to make the marinade.","Place the meat in a large bowl and pour the marinade over it. Mix well to coat the meat with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.","Preheat a grill to medium-high heat. Thread the marinated meat onto skewers and grill for 8–10 minutes, turning occasionally, until the meat is cooked through. Alternatively, you can bake the kababs in the oven at 400°F for 15–20 minutes.","Serve the behari kababs hot with rice or naan bread and a side of your choice. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABehari_Kabab","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Bihari_Kabab_in_Serving_plate.JPG/960px-Bihari_Kabab_in_Serving_plate.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Benachin (Gambian Rice with Meat and Vegetables)","name":"Benachin (Gambian Rice with Meat and Vegetables)","ingredients":["2 tablespoons vegetable oil","1 large onion, finely chopped","2 cloves of garlic, minced","500 g chicken, beef, or fish, cut into pieces","2 tablespoons tomato paste","1 teaspoon paprika","1 teaspoon thyme","1 teaspoon curry powder","1 red bell pepper, diced","1 green bell pepper, diced","1 carrot, peeled and diced","1 cup chopped vegetables (such as green beans, peas, or corn)","2 cups long-grain rice","2 cups chicken or vegetable broth","Salt to taste","Pepper to taste"],"steps":["Heat the vegetable oil in a large pot or saucepan over medium heat.","Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.","Add the chicken, beef, or fish to the pot and cook until browned on all sides. Stir occasionally to ensure even cooking.","Stir in the tomato paste, paprika, thyme, and curry powder. Cook for a few minutes to enhance the flavors.","Add the diced bell peppers, carrot, and other chopped vegetables of your choice. Stir well to combine.","Rinse the rice under cold water until the water runs clear. Drain the excess water.","Add the rice to the pot and stir until it is well-coated with the vegetable and meat mixture.","Pour in the chicken or vegetable broth and bring the mixture to a boil. Avoid stirring the rice during this time to prevent it from becoming mushy.","Once the rice is cooked, gently fluff it with a fork.","Taste the benachin and season with salt and pepper according to your preference.","Serve hot as a main course or as a side dish alongside grilled meat or fish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABenachin_(Gambian_Rice_with_Meat_and_Vegetables)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Benechin Kunkujang (Gambian Seasoned Rice and Lamb)","name":"Benechin Kunkujang (Gambian Seasoned Rice and Lamb)","ingredients":["2 cups long-grain rice","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves garlic, minced","1 lb lamb meat, cut into cubes","1 red bell pepper, diced","1 green bell pepper, diced","2 tomatoes, chopped","1 cup tomato paste","2 teaspoons ground ginger","2 teaspoons ground black pepper","1 teaspoon ground coriander","1 teaspoon ground paprika","1 teaspoon ground cayenne pepper (adjust according to your spice preference)","Salt to taste","4 cups water or broth","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Rinse the long-grain rice under cold water until the water runs clear. Set aside.","In a large pot, heat vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.","Add the lamb meat cubes to the pot and cook until browned on all sides.","Stir in the diced red and green bell peppers, and cook for a few minutes until they start to soften.","Add the chopped tomatoes and tomato paste to the pot, stirring well to combine with the other ingredients.","Sprinkle in ground ginger, black pepper, coriander, paprika, cayenne pepper, and salt. Mix everything together to coat the meat and vegetables with the spices.","Pour water or broth into the pot and bring the mixture to a boil.","Once boiling, add the rinsed rice to the pot, stirring well, and reduce the heat to low.","Cover the pot with the lid and let the rice simmer for about 20–25 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid opening the lid during this time to ensure proper cooking.","Remove the pot from the heat and let it sit, covered, for 5–10 minutes to allow the flavors to meld.","Fluff the rice with a fork and garnish with fresh parsley or cilantro.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABenechin_Kunkujang_(Gambian_Seasoned_Rice_and_Lamb)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Bicol Express","name":"Bicol Express","ingredients":["1 spoon cooking oil","1 onion, chopped","1 head garlic, minced","1 kg pork belly","½ kg bagoong alamang (shrimp paste)","15 pieces siling labuyo (bird's eye chili)","2 spoons sugar","1 teaspoon black pepper","Monosodium glutamate (optional)","1 can (400 ml) coconut milk"],"steps":["Heat a frying pan over medium heat, then add the cooking oil.","When the oil is hot, add the onion and garlic. Sauté until fragrant and aromatic.","Add the shrimp paste, siling labuyo and the pork belly. Stir fry the mixture until the pork is browned on all sides.","Add the sugar, pepper, and monosodium glutamate if using.","Stir in the coconut milk, and simmer until the meat is cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABicol_Express","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e8/Bicol_Express.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Raymund Macaalay","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Beurre Monté","name":"Beurre Monté","ingredients":["3 parts by weight of water","8 parts by weight of butter, cold","Seasoning, as desired"],"steps":["Bring the water to a low boil in an appropriately sized cooking vessel, such as a saucepan.","Add butter, gradually whisking until smoothly incorporated. Make sure the butter is completely emulsified in before adding the next chunk.","Season to taste as desired.","Keep warm until use. Don't overheat, as this will break the emulsion."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeurre_Mont%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Lettre_Willette_Assiette_au_beurre.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adolphe Willette","licence":"Public domain"},{"title":"Cookbook:Beurre Manié","name":"Beurre Manié","ingredients":["¼ cup (60 g) softened butter","¼ cup (30 g) all-purpose flour"],"steps":["Combine the butter and flour in a mixing bowl.","Use your hands or a small utensil such as a fork/spoon to knead the flour into the butter until fully and evenly incorporated.","Use immediately or store as indicated in the notes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABeurre_Mani%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Beurre_mani%C3%A9.jpg/960px-Beurre_mani%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alec Vuijlsteke","licence":"CC BY 2.0"},{"title":"Cookbook:Biscuits I","name":"Biscuits I","steps":["Preheat oven to 450°F (230°C).","Sift all dry ingredients into a bowl.","Cut in shortening until it has the texture of coarse meal.","Beat egg lightly and add to milk.","Add liquid to dry ingredients and mix with fork just until dough holds together.","Turn out onto floured board and knead lightly with floured fingers.","Roll out ¾ inch (2 cm) thick, and cut out biscuits with a round, floured cutter.","Place biscuits on baking sheet and bake at 450°F (230°C) for 12 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiscuits_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Rich_biscuits_square.png/960px-Rich_biscuits_square.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Binagoongan (Sautéed Pork with Shrimp Paste)","name":"Binagoongan (Sautéed Pork with Shrimp Paste)","ingredients":["1 lb pork, cut into pieces","½ lb of baby shrimp","½ cup of bitter melon","¼ cup oil","½ head garlic, crushed","1 onion, sliced thinly","1 large tomato, sliced","½ cup bagoong alamang","½ cup vinegar","2 cups water"],"steps":["Fry pork pieces in hot oil.","Sauté garlic, onions and tomatoes after pork has browned.","Add shrimp.","Add the rest of the ingredients and let simmer until pork is tender. If desired, let water reduce.","Serve with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABinagoongan_(Saut%C3%A9ed_Pork_with_Shrimp_Paste)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/4336Cuisine_and_foods_of_Baliuag%2C_Bulacan_08.jpg/960px-4336Cuisine_and_foods_of_Baliuag%2C_Bulacan_08.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Bison Loaf","name":"Bison Loaf","ingredients":["2 pounds (900 g) ground bison meat","1½ cups soft bread crumbs (from about 2 slices of bread) or ½ cup fine dry bread crumbs","1 egg","½ cup 1% milk","½ cup chopped onion","½ medium green pepper, chopped","2 teaspoons Worcestershire sauce (optional)","1 teaspoon garlic powder","½ teaspoon salt","½ teaspoon pepper"],"steps":["In a large bowl, mix all ingredients together.","Form meat mixture into a loaf or pat into a lightly-oiled loaf pan.","Bake in a 300°F (150°C) oven for 45 minutes until internal temperature reaches 160°F (72°C)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABison_Loaf","pageImageChecked":true},{"title":"Cookbook:Bizcochito (Cinnamon Anise Cookies) I","name":"Bizcochito (Cinnamon Anise Cookies) I","ingredients":["1 pound (500 g) pure lard","1½ cups (150 g) white granulated sugar","2 tsp (20 g) anise seed (crushed)","2 eggs, beaten","3 ⅓ cups (400 g) flour","3 tsp (30 g) baking powder","1 tsp (10 g) salt","Cinnamon sugar for topping"],"steps":["Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.","Combine flour, baking powder, and salt in a large mixing bowl.","Alternately add flour to creamed mixture until a stiff dough has formed.","Knead dough slightly. Pat ¼–½ inch (0.5–1 cm) thick or roll to a ¼–½ inch (0.5–1 cm) diameter log.","Cut into desired shapes.","Bake in an oven preheated to 350°F (180°C) for 10–12 minutes or until golden brown.","Dust, while still hot, with cinnamon sugar.","Let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABizcochito_(Cinnamon_Anise_Cookies)_I","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Black Bean Chili","name":"Black Bean Chili","ingredients":["3½ cups (8 dL) dried black beans","2 tablespoons (30 mL) corn oil or other vegetable oil","1 medium onion, diced","2 cloves garlic, minced","1 chipotle chile","¼ ancho chile","1 tablespoon (15 mL) cumin","1 tablespoon (15 mL) paprika","1 tablespoon (15 mL) dried oregano","¾ tablespoon (11 mL) sea salt","⅛ teaspoon (1 mL) cayenne pepper","2 tablespoons (30 mL) wine vinegar (red or white)","1½ cups (350 mL) diced tomatoes","1½ cups (350 mL) tomato puree","4 cups (1 L) water","Sour cream for garnish"],"steps":["Place beans in a large pot, add with enough water to cover by 2 inches (2.5 cm), and allow to soak overnight. Drain beans and cover again with fresh water. Bring to boil, reduce heat, and simmer for 2 hours.","Heat the corn oil in a stockpot or other very large pot over medium-high heat. Add the onions and sauté until tender, about 3 minutes. Add garlic, chipotle and ancho chiles, cumin, paprika, oregano, salt, cayenne, and vinegar, and sauté for 5 to 10 minutes.","Add tomatoes, tomato puree, and the water. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the beans with their juice. Simmer for 1 hour.","Serve with or without sour cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack_Bean_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Black_bean_chili_%283263369585%29.jpg/960px-Black_bean_chili_%283263369585%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"Cookbook:Black Bean Soup and Salsa Verde","name":"Black Bean Soup and Salsa Verde","ingredients":["2 cans (840 g / 31 ounces) black beans, drained","1½ cups low-sodium chicken broth","1 cup Mexican salsa verde, or to taste","¼ cup packed cilantro leaves, plus extra sprigs for garnish (optional)","1 teaspoon ground cumin"],"steps":["Purée all ingredients in a blender until smooth.","Pour into a large saucepan or Dutch oven, and bring to a simmer.","Simmer, partially covered and stirring frequently, to blend flavors, 5 or 7 minutes.","Serve, garnishing each portion with 1 tablespoon of tortilla chips, 1 tablespoon of sour cream and optional cilantro sprigs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack_Bean_Soup_and_Salsa_Verde","pageImageChecked":true},{"title":"Cookbook:Black Bean Soup","name":"Black Bean Soup","ingredients":["6 cups dried black beans","5 bay leaves","1 red bell pepper, diced","1 green bell pepper, diced","1 teaspoon chili powder","1 teaspoon cumin","7 cloves garlic, minced","1 or 2 jalapeños, finely-chopped (to taste)","1½ large onions, diced","1 tablespoon red wine vinegar","Salt and pepper to taste","½ cup chopped cilantro","1 cup sour cream for garnish"],"steps":["Pick over the beans.","Place in large bean pot and add water to cover by at least 2 inches (~5 cm).","Soak overnight, then change water.","Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.","Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.","Add salt and pepper to taste.","Simmer ½ to 1 hour, until beans are soft.","Take out bay leaves.","Stir in cilantro.","Add some sour cream.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack_Bean_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Black_Bean_Soup_%28140491813%29.jpeg/960px-Black_Bean_Soup_%28140491813%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"J Doll","licence":"CC BY 3.0"},{"title":"Cookbook:Bison Meatballs Baked in Hoisin Sauce (Marvin)","name":"Bison Meatballs Baked in Hoisin Sauce (Marvin)","ingredients":["1 large red onion","2 garlic cloves, minced","¼ teaspoon cumin seeds","¼ teaspoon coriander seeds","3 peppercorns","2 whole cloves","¼ teaspoon sea salt","1 lb (450 g) ground bison meat","½ cup cooked rice","10 large basil leaves, julienned","1 teaspoon canola oil","½ teaspoon fish sauce","Hoisin sauce"],"steps":["Preheat oven to 425°F (220°C).","Oil the bottom of a 9x12-inch Pyrex baking dish.","Thinly slice the onion to create long thin slices.","Microwave the onion slices and garlic on high for 5 minutes.","Grind the cumin, coriander, peppercorns, cloves, and salt together using a mortar and pestle.","Roughly mix the softened onions and garlic, bison, rice, spice grind, fish sauce, and basil.","Shape the meat mixture into tapered cylinders (similar to small sweet potatoes) and place into the baking dish. The Marvins should be about 1¼ inch diameter in the middle and 5 inches long.","Coat the Marvins with hoisin sauce.","Bake for 20–25 minutes in the preheated oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABison_Meatballs_Baked_in_Hoisin_Sauce_(Marvin)","country":"United States","pageImageChecked":true},{"title":"Cookbook:Biryani","name":"Biryani","ingredients":["1 ea. (1.5 kg) whole chicken washed and jointed","2 cups masoor (whole black lentils)","2 cups rice","2 pieces cinnamon sticks (tuj)","4 elachi (cardamom pods)","1 tbsp jeera (cumin)","4 green chillies","1 cup plain yoghurt","2 tbsp fresh grated or pureed tomato","1 tbsp lemon juice","2 springs mint","¼ tbsp saffron","¼ tbsp turmeric","1 tbsp salt","1 tbsp coriander","1 1/5 tsp red chillies","5 small potatoes","3 hard-boiled eggs","¼ cup oil","2 fair-sized onions"],"steps":["Allow saffron strands to become crisp over very low heat. Crush finely with the back of a spoon. Steep in 1 tablespoon of hot water.","Fry onions in oil to a pale golden colour. Drain and cool. Leave aside 1 tablespoon of fried onions, and crush the rest coarsely.","Wash the chicken pieces, and place in large bowl. Rub the saffron, ginger, and garlic over the meat pieces by tossing it around with a spoon.","Add yogurt, tomatoes, spices, fried onions, whole green chillies, mint, 2 elachi (cardamom) pods, and 1 piece of tuj (cinnamon) to the chicken. Allow to marinate for at least 1 hour.","Meanwhile, boil masoor in salted water until done. Drain off in colander.","Boil rice with 2 elachi (cardamom) pods and 1 piece tuj (cinnamon) until half done. Drain well.","Fry potatoes to a light yellow colour the oil used for frying onions. Remove from oil and set aside.","In a large flat bottomed pot (2–3 litre size), add the oil that was used for frying, plus half of the ghee. Sprinkle a handful of rice and masoor over the bottom.","Arrange the marinated chicken and spices carefully over bottom of pot. Spread the masoor over the chicken, then add the potatoes, then half of the rice.","Add the hard-boiled eggs, and spread the rest of the rice on top. Many people prefer to tint a few tablespoons of the white rice with a tinge of saffron, then spread it in streaks over the white rice. This looks very attractive and puts the finishing touch to the biryani.","Decorate with left-over fried onions, then sprinkle the rest of the ghee and ½ cup of cold water over the top.","Close and seal lid of pot tightly. Place over high heat for 5 minutes and as soon as it starts sizzling, lower heat and let simmer for 1 hour. By this time, all moisture should have evaporated.","Serve with fried rice papads, onion kachoomers, spiced dahi."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiryani","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/A_home_made_plate_of_mutton_biryani_served_with_chicken_kassa_cooked_in_the_bengali_style.jpg/960px-A_home_made_plate_of_mutton_biryani_served_with_chicken_kassa_cooked_in_the_bengali_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhrajyoti07","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Biscotti","name":"Biscotti","steps":["In a mixing bowl, cream butter and 1 cup sugar.","Add eggs, one at a time, beating well after each addition.","Stir in vanilla.","Combine dry ingredients; add to creamed mixture.","Stir in almonds.","Line a baking sheet with foil, and grease the foil.","Divide dough in half; shape into two 12 x 3-inch rectangles on the foil.","Brush with milk and sprinkle with remaining sugar.","Bake at 375°F for 15–20 minutes or until golden brown and firm to the touch.","Remove from oven and reduce heat to 300°F.","Lift rectangles with foil onto wire rack; cool for 15 minutes.","Place on a cutting board; slice diagonally ½ inch thick. Place slices with cut side down on an ungreased baking sheet.","Bake for 10 minutes. Turn cookies over; bake 10 minutes more. Turn oven off, leaving cookies in oven with door ajar to cool.","Store in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiscotti","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Biscotti_from_Cossetta%27s.jpg/960px-Biscotti_from_Cossetta%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gobonobo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bison à la Grecque","name":"Bison à la Grecque","ingredients":["2 lbs bison steak or roast","2 small onions, halved","1 small celery stalk, sliced","1 small carrot, sliced","1 small green bell pepper, sliced","1 small fennel bulb, sliced","1 bay leaf","1 garlic clove, crushed","15 coriander seeds","2 Tbsp melted bison fat","2 cups veal stock","1 lemon, halved","¼ cup butter","¼ cup flour","¼ cup dry white wine","¼ cup cream"],"steps":["Brown vegetables in bison fat in a cast iron Dutch oven.","Add bison, coriander, garlic, bay leaf, veal stock, and lemon. Cover and braise over a low fire 2–3 hours or longer until tender.","Remove bison to serving tray near fire. Strain sauce into separate bowl, and discard pulp.","Make a roux in the Dutch oven with butter and flour. Stir in wine and cream, and cook until bubbly. Stir in reserved sauce until thickened, adding more liquid as needed.","Season velouté to taste. Pour over bison.","Serve with toasted bread, wild mushrooms, and wild rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABison_%C3%A0_la_Grecque","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Bison_%C3%A0_la_Grecque.jpg/960px-Bison_%C3%A0_la_Grecque.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Visitor7","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Bint as-Saḥn (Yemenite Layered Pastry)","name":"Bint as-Saḥn (Yemenite Layered Pastry)","ingredients":["1 tsp dried yeast","3 cups lukewarm water","¼ cups warm milk","1 tbsp salt","1 tbsp granulated sugar","2 tbsp vegetable oil","2 eggs","6 cups white all-purpose flour","2 cups semolina flour","½ cup warm margarine (or melted butter)","2 tbsp black cumin (Nigella sativa)","Sesame seeds (optional)","Crushed almonds","Crushed pistachios"],"steps":["Combine the yeast and warm water. Stir in the warm milk.","Stir the salt, sugar, vegetable oil, and eggs into the yeast mixture.","Mix the flour and semolina into the above mixture. Knead well to make a dough.","Cover dough and let it sit until dough rises.","Divide the dough into pieces the size of your hand, and transfer to a flour-dusted surface to prevent sticking.","Work each dough ball, stretching and folding the dough over itself multiple times. This stretching and folding process helps produce an airy and light-textured dough.","Let dough balls rest for 10–15 minutes.","Prepare a flat working surface by rubbing it with some margarine. Roll out one piece of dough into a very thin round.","Brush the dough round with margarine, then lightly sprinkle with crushed almonds, pistachios, black cumin, and sesame seeds.","Roll another piece of dough into a thin round. Stack on top of the first round, then brush with margarine and sprinkle with more almonds, pistachios, etc. Repeat this step, stacking the rounds, until all the dough is used up.","Bake the stacked dough in oven. Serve with honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABint_as-Sa%E1%B8%A5n_(Yemenite_Layered_Pastry)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Bint_al_Sahn.png/960px-Bint_al_Sahn.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rukn950","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Biscuits II","name":"Biscuits II","ingredients":["1 cup (140 g / 4.9 oz) all-purpose flour, plus extra for dusting","½ teaspoon salt","2 teaspoons baking powder","1 tablespoon cold butter","½ cup (125 ml / 4.2 oz) milk"],"steps":["Preheat the oven to .","Sift flour, salt and baking powder twice in a bowl.","Cut butter in with a knife until the mixture resembles breadcrumbs.","Add milk to the mixture and mix just until you get a soft dough—don't overmix.","Place dough on a floured board. Knead the dough gently until smooth. Roll out to ½ inch (1.3 cm) thick.","Cut out biscuits with a small cutter and place biscuits onto a greased pan.","If you have scraps of dough, knead into a ball, re-roll, and cut out more biscuits.","Bake for 15 minutes until nicely browned. Transfer the biscuits to a wire rack and leave it to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiscuits_II","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6d/Charrette_biscuits_Christie_Montreal_1904.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wm. Notman & Son","licence":"Public domain"},{"title":"Cookbook:Biscuits III","name":"Biscuits III","ingredients":["1¼ cups (175 g/6.2 oz) all-purpose flour","¼ cup () caster sugar","2 tablespoons butter, softened","1 egg yolk","2 tablespoons milk"],"steps":["Preheat the oven to . Grease a baking pan.","Beat the egg and milk together in a bowl.","Mix the other ingredients into the egg mixture to form a soft dough.","Roll out the dough to and cut out into very thin biscuits with a round cookie cutter.","Place the biscuits on the baking pan.","Bake for 6 minutes until golden.","Take the biscuits out of the oven and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiscuits_III","pageImageChecked":true},{"title":"Cookbook:Biltong (Zambian Dried and Salted Meat)","name":"Biltong (Zambian Dried and Salted Meat)","ingredients":["¼ cup salt","2 tablespoons ground coriander","2 tablespoons ground black pepper","1 tablespoon brown sugar","1 teaspoon ground cayenne pepper (adjust to your desired level of spiciness)","1 pound lean beef or game meat, very thinly sliced","¼ cup vinegar (white or apple cider vinegar)","¼ cup water"],"steps":["In a bowl, mix together the salt, ground coriander, ground black pepper, brown sugar, and ground cayenne pepper to create the biltong spice blend.","Dip each slice of meat in the vinegar, then coat them with the spice blend. Make sure each slice is evenly covered with the spices.","Once all the meat slices are coated, place them in a single layer on a clean surface and let them marinate for about 30 minutes to allow the flavors to penetrate the meat.","After marinating, use the butcher's hooks or kitchen hooks to hang the meat slices on a drying rack or any suitable hanging space with good circulation. Make sure to leave space between each slice for air circulation.","Allow the meat to air-dry for about 3–5 days, depending on the desired level of dryness. The biltong is ready when it is dry to the touch and has a chewy texture.","Once the biltong is dried to your preference, store it in an airtight container to maintain its freshness."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiltong_(Zambian_Dried_and_Salted_Meat)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Bizcochito (Cinnamon Anise Cookies) II","name":"Bizcochito (Cinnamon Anise Cookies) II","steps":["Heat oven to 180°C (350°F). Combine butter and ½ cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and ¼ teaspoon cinnamon; mix until mixture forms a ball.","Roll out dough on lightly-floured surface to 6.5 cm (¼-inch) thickness. Cut with 2.5 cm (1-inch) cookie cutters.","Combine 2 tablespoons sugar and ¾ teaspoon cinnamon in small bowl.","Put one face of the cookie into the cinnamon sugar mixture. Place 1 inch apart, with the cinnamon sugar-covered side up, onto ungreased cookie sheets.","Bake for 5–8 minutes or until edges are lightly browned.","Let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABizcochito_(Cinnamon_Anise_Cookies)_II","pageImageChecked":true},{"title":"Cookbook:Biscuit Cake","name":"Biscuit Cake","ingredients":["8 eggs","1 pound butter, softened and cut in pieces","1 pound white granulated sugar","1 pound all-purpose flour","½ pod nutmeg, grated","A few caraway seeds"],"steps":["Beat together the eggs, butter, and sugar until very creamy.","Combine the flour, nutmeg, and caraway seeds.","Add the dry mixture to the egg mixture, and beat for 1 hour.","Transfer to a pan, and bake for 1 hour. Let cool and unmold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABiscuit_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Biscuit_Cake_by_Ms_Pranjali_Kasambe_DSCN0419_%281%29.jpg/960px-Biscuit_Cake_by_Ms_Pranjali_Kasambe_DSCN0419_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Raju Kasambe","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Black-Eyed Peas and Kale","name":"Black-Eyed Peas and Kale","ingredients":["1 tbsp olive oil","2 cloves garlic, chopped","1 medium onion, chopped","1 can (15 oz) diced tomatoes, undrained","1 can (15 oz) black-eyed peas, drained","¼–½ tsp cayenne pepper","1 bay leaf","1 package (10 oz) frozen kale, thawed","Salt to taste","Pepper to taste"],"steps":["Sauté the onion and garlic in the oil over medium heat for several minutes.","Add tomatoes and their juice, peas, cayenne and bay leaf. Simmer, covered, for 15 minutes.","Add kale and simmer uncovered until kale is tender but still green (5–10 minutes). Season to taste with salt and freshly-ground black pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack-Eyed_Peas_and_Kale","pageImageChecked":true},{"title":"Cookbook:Bliny","name":"Bliny","ingredients":["4 cups of milk, warmed (80–95°F)","1 tablespoon of white granulated sugar","1 tablespoon of salt","5 teaspoons of butter, melted","1 ounce of yeast","1 egg white","1.3 pounds (5 cups) of wheat flour","5 teaspoons of olive oil"],"steps":["Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.","Stir, then add half the flour, and knead the dough.","Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5–2 hours, or until the volume of the dough is doubled.","Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.","Knead the dough again and leave it until it rises.","Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle.","When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.","After it is ready, put the blin on a large plate and start making the next one."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABliny","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Belarusian_Cuisine_Bliny_2021.02.07.jpg/960px-Belarusian_Cuisine_Bliny_2021.02.07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tess Mattew","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Blueberry Pancakes","name":"Blueberry Pancakes","ingredients":["1¾ cup all-purpose flour","2 Tbsp white granulated sugar","2 tsp baking soda","1½ tsp cream of tartar (or baking powder)","½ tsp salt","1 tsp cinnamon","1 tsp nutmeg","1 tsp vanilla extract","2 cups buttermilk","4 eggs, separated","¼ cup butter (optional)","1 cup frozen blueberries"],"steps":["Sift together flour, sugar, baking powder, cream of tartar, salt, cinnamon and nutmeg. Set aside.","Whisk together buttermilk, butter and egg yolks in a large bowl. Mix flour mixture into buttermilk mixture. Mix in blueberries.","Whip egg whites in a small bowl until stiff, but do not let dry peaks form. Fold into pancake batter.","Heat a large pan or griddle over medium heat. Lightly spray or brush with vegetable oil. Ladle in a ¼ cup of batter for each pancake; cook until set and bubbly on the top. Turn pancake over, then cook for 1 more minute.","Serve warm with whatever topping you prefer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlueberry_Pancakes","pageImageChecked":true},{"title":"Cookbook:Blueberry Muffin","name":"Blueberry Muffin","ingredients":["1¾ cups (250 g) flour","⅓ cup (65 g) white granulated sugar","2 teaspoons baking powder","¼ teaspoon salt","1 egg, beaten","¾ cup (180 ml) milk","¼ cup (60 ml) cooking oil","¾ cup (180 ml) blueberries, fresh or frozen"],"steps":["Grease muffin cups or line with paper cups; set aside.","Preheat the oven to 400°F (200°C).","In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center of the mixture and set aside.","In a small bowl, combine beaten egg, milk, and oil. Add this mixture all at once to the flour mixture. Fold in blueberries and stir just until combined. Do not overstir.","Spoon batter into prepared cups, filling each about two-thirds full.","Bake for 18 to 20 minutes or until golden. When a wooden toothpick is inserted near the middle, it should come out clean.","Remove from muffin cups and let cool on a wire rack for 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlueberry_Muffin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Plain_vanilla_muffin_in_Tuntorp.jpg/960px-Plain_vanilla_muffin_in_Tuntorp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.carter","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Blackberry Mush","name":"Blackberry Mush","ingredients":["100 g (3.5 oz / 1 cup) blackberries","80 g (2.8 oz / ⅓ cup) white granulated sugar","240 ml (8.1 oz / 1 cup) water","20 g (0.71 oz / ⅙ cup) cornstarch"],"steps":["Put the fruit in a saucepan.","Add sugar, cornstarch, and water, and mash to a pulp.","Simmer or boil, uncovered, to reduce moisture.","Serve hot over ice cream, or cold as jam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlackberry_Mush","pageImageChecked":true},{"title":"Cookbook:Bløtkake (Norwegian Berries and Cream Cake)","name":"Bløtkake (Norwegian Berries and Cream Cake)","steps":["Whip the eggs and sugar until they form peaks. Sieve the flour and baking powder into the egg mixture and fold in gently.","Pour the batter into a greased round tin (about 22 cm in diameter) ,and bake the cake at 170°C for 30–40 minutes.","Cool completely on a rack, then unmold the cakes.","Slice the cake horizontally into 3 layers. Sprinkle each slice with some of the peach juice from the tin.","Cover 2 of the slices with jam, peach slices, and vanilla custard. Place the third layer on top of the other two.","Whip the cream with the sugar. Cover the whole cake, including the sides, with the whipped cream.","Garnish with berries and/or fruit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABl%C3%B8tkake_(Norwegian_Berries_and_Cream_Cake)","country":"Norway","pageImageChecked":true},{"title":"Cookbook:Black Pepper Syrup","name":"Black Pepper Syrup","ingredients":["1 tsp ground black pepper","¼ cup (60 ml) water","¼ cup (60 ml) granulated white sugar","1 tsp lemon juice (optional)"],"steps":["Combine pepper, water, sugar and lemon in a saucepan, and heat slowly until the sugar dissolves and the mixture is a light-brown colour.","Remove from heat and let cool for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack_Pepper_Syrup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Lima_Souffl%C3%A9_Cake_Hibiscus_Black_Pepper_Syrup_Vanilla_Whipped_Cream_%2834999240041%29.jpg/960px-Lima_Souffl%C3%A9_Cake_Hibiscus_Black_Pepper_Syrup_Vanilla_Whipped_Cream_%2834999240041%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Tseng","licence":"CC BY 2.0"},{"title":"Cookbook:Black Bean Stir-Fry","name":"Black Bean Stir-Fry","ingredients":["3 cloves garlic, minced","1 tablespoon minced fresh ginger root","1–2 fresh hot chiles, minced (or ½ teaspoon hot red pepper flakes)","4 scallions, separated: white part minced, green part cut on the diagonal in ½-inch pieces","3 tablespoons Chinese black beans","¼ to ½ cup chicken stock","2 tablespoons soy sauce","2 teaspoons sugar","½ teaspoon sesame oil","1 teaspoon cornstarch","1 tablespoon rice wine or sherry","2 pounds (900 g) shellfish (clams, mussels, crabs, and/or lobster) or 1 pound (450 g) of shrimp, fish, poultry, or pork","1½ tablespoons canola oil","½ cup onion cubes","1 red bell pepper or ½ red and ½ green peppers, cut in cubes","2–3 cups, thinly sliced vegetables (cabbage, snow peas, and/or carrots","Steamed white rice, optional"],"steps":["In small bowl, combine garlic, ginger root, chilies, scallion whites, and black beans.","In another small bowl, combine ¼ cup stock, soy sauce, sugar, and sesame oil, and stir until sugar dissolves.","In a third small bowl, dissolve cornstarch in wine or sherry.","Scrub clams, if using, cut shellfish into 1-inch pieces or thinly slice poultry or meat.","Just before serving, heat a wok over high heat.","Swirl in canola oil.","Stir-Fry onion and bell pepper for a minute then add garlic and bean mixture and cook for 15 seconds, or until fragrant but not brown.","Add seafood and stir-fry for 1 minute.","Add stock-based sauce and cook for 2 to 5 minutes, or until seafood is cooked; if necessary to prevent mixture from sticking to pan, add remaining stock. (If steaming clams, tightly cover wok.)","Stir cornstarch mixture and add to stir-fry along with scallion greens and sliced vegetables.","Bring sauce to a boil.","Serve immediately along with white rice if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack_Bean_Stir-Fry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Abalone_%26_Asparagus%2C_Stir-Fried_with_Black_Bean_Sauce_%28207804042%29.jpg/960px-Abalone_%26_Asparagus%2C_Stir-Fried_with_Black_Bean_Sauce_%28207804042%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naotake Murayama from Los Altos, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Black-Peppered Chicken Spaghetti","name":"Black-Peppered Chicken Spaghetti","ingredients":["1 pack (800 g) spaghetti noodles","1 L water","5 tbsp oil, divided","6 cloves garlic, crushed and minced","1 green capsicum, cut into 8 pieces","1 red capsicum, cut into 8 pieces","1 big onion, minced","100 ml cream","6 chicken fillets, cut into 2 cm pieces","25 g black pepper","2 tbsp salt","2 tbsp parsley"],"steps":["Bring the water to a boil in a pot. Add the spaghetti and 2 tbsp oil. Boil for 10 minutes, then drain the spaghetti, reserving some cooking water.","Boil the chicken in salted water until the color changes. Drain the chicken.","Heat the remaining oil in a non-stick skillet. Add and fry the garlic, capsicum, and onion.","Add the drained chicken, cream, black pepper, salt, and parsley. Stir until well-combined.","Add the spaghetti, and toss together until well-mixed.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlack-Peppered_Chicken_Spaghetti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/HK_TKL_%E8%AA%BF%E6%99%AF%E5%B6%BA_Tiu_Keng_Leng_%E6%98%8E%E6%84%9B%E5%B0%88%E4%B8%8A%E5%AD%B8%E9%99%A2_CIHE_restaurant_Grove_Cafe_canteen_restaurant_Lunch_food_black_pepper_%E9%9B%9E%E6%89%92_Curry_Chicken_Steak_%E7%A2%9F%E9%A0%AD%E9%A3%AF_rice_July_2019_SSG_01.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rai 200 Lanbrowz Weilk","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Blackened Sirloin","name":"Blackened Sirloin","ingredients":["1 top sirloin steak","2 tbsp black peppercorns, cracked","1 tsp salt","1 tbsp Cajun seasoning","Olive oil"],"steps":["Brush steak with oil. Season on both sides with seasoning, peppercorns, and salt. Let sit until room temperature, about 30 minutes.","Preheat grill to 2 settings: very high, and medium high.","Add steak to hottest part and cook 3 minutes per side, rotating 90 degrees halfway through each side to mark.","Move steak to medium high heat and cook, turning often, until internal temperature is 5°F (3°C) less than the desired \"doneness\".","Remove to a plate and cover tightly with aluminum foil. Let rest 10 minutes.","Before serving, slice thinly across the grain on a 45 degree angle. Serve warm with Bearnaise sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlackened_Sirloin","country":"United States","pageImageChecked":true},{"title":"Cookbook:Blackberry Oat Bars (Gluten-Free)","name":"Blackberry Oat Bars (Gluten-Free)","ingredients":["3 cups whole grain oats","1 cup almond flour","1 dash of salt","½ cup coconut oil, melted","½ cup packed brown sugar","¼ cup honey","1 teaspoon vanilla extract","¼ teaspoon ground cinnamon","2 teaspoons almond butter","2 pints fresh blackberries","2 tablespoons sugar"],"steps":["Preheat the oven to 350 °F. Line a 9×9-inch baking pan with parchment paper and set aside. The easiest way to do this is to cut two strips of parchment paper and criss-cross them in the pan.","In a food processor fitted with the blade attachment, add the oats, almond flour and salt. Blend well.","Add the melted coconut oil, brown sugar, honey, vanilla, cinnamon, and almond butter. Pulse to blend.","Place ⅔ of the oat mixture in the prepared baking pan. Reserve the remaining ⅓ for the crumble topping. Using your hands, press firming to form a bottom crust layer. Lightly prick the dough with a fork paring knife to prevent bubbling. Place in the oven and pre-bake for 10 minutes to set.","While the crust is baking, place the blackberries and sugar in a food processor and pulse to rough chop the berries and incorporate the sugar.","Remove the baking pan from the oven and evenly spread the blackberry filling on top. Sprinkle the remaining crumble topping on top of the blackberries. Place back in the oven and bake for an additional 25 minutes or until slightly golden.","Allow to cool completely before slicing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlackberry_Oat_Bars_(Gluten-Free)","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e9/Gluten-Free_Blackberry_Oat_Bars.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simmer + Sauce","licence":"CC BY 3.0"},{"title":"Cookbook:Bobozi (Nigerian Soaked Cassava)","name":"Bobozi (Nigerian Soaked Cassava)","ingredients":["Cassava tuber, peeled and washed"],"steps":["Slice the cassava into cylindrical pieces.","Place cassava pieces into a pot. Cover with water, and simmer for about 15 minutes until done.","Drain the water away, and cool completely.","Slice the cooled cassava a few millimeters thick.","Soak cassava slices in cold water overnight.","Rinse the soaked cassava to get rid of the slimy texture and sour taste. Rub the slices with your hands, changing the water several times."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABobozi_(Nigerian_Soaked_Cassava)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Blue Cheese Dressing","name":"Blue Cheese Dressing","ingredients":["2 tbsp (30 ml) lemon juice or vinegar (cider or white wine)","2/3 cup (160 ml) buttermilk","1 cup (230 g) mayonnaise","¾ cup (180 g) sour cream","½ tsp salt","½ tsp black pepper","½ tsp garlic powder","½ tsp onion powder","4 oz (115 g) any variety of blue cheese"],"steps":["Combine all ingredients except the blue cheese and whisk until smooth and homogeneous.","Dice the blue cheese into approximately ½ inch (1 cm) cubes. Most blue cheese is crumbly, so you'll wind up with a lot of crumbs as well as larger chunks.","Pour the mayonnaise mixture into a serving container and stir in the cubes and crumbs of cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABlue_Cheese_Dressing","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Shoestring_fries%2C_garlic%2C_homemade_blue_cheese_dressing%2C_with_some_spicy_sauce.jpg/960px-Shoestring_fries%2C_garlic%2C_homemade_blue_cheese_dressing%2C_with_some_spicy_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"simmsrestaurants","licence":"CC BY 2.0"},{"title":"User:Bmaxv/sandbox","name":"User:Bmaxv/sandbox","ingredients":["300g flour","100g Sugar","100g Oats (optional, replace with flour)","3 eggs","milk","salt","cinnamon (optional)","eggs","oil or fat for cooking"],"steps":["put flour, sugar and oats into a bowl","separate eggs, yellow can go into the bowl, whites into a different bowl","whisk egg whites","mix ingredients in the big bowl, add milk to get a smooth batter","add spices","carefully add the whisked egg whites","add generous amounts of fat or oil into a pan","according to how big you want your pancakes, put appropriate amounts batter into the pan and bake until they golden, flip at the appropriate time."],"url":"https://en.wikibooks.org/wiki/User%3ABmaxv%2Fsandbox","pageImageChecked":true},{"title":"Cookbook:Bobotie","name":"Bobotie","steps":["Soak the bread in the milk and set aside.","Heat the oil in a frying pan and sauté the onion until soft.","Add the minced meat and cook until browned.","Stir in the curry powder, turmeric, chutney, vinegar, raisins, salt, and pepper.","Squeeze excess milk from the bread and mix the bread into the meat mixture.","Transfer the mixture to a greased baking dish.","Beat the eggs with the milk and pour over the meat.","Place the bay leaves on top.","Bake at 180°C (350°F) for about 35–40 minutes, or until the custard is set and lightly browned.","Serve hot with yellow rice, vegetables, or chutney."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABobotie","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Bobotie-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"cherrylet","licence":"CC BY 2.0"},{"title":"Cookbook:Borscht","name":"Borscht","steps":["Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20–30 minutes). While that is cooking, proceed with the recipe.","Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8–10 minutes).","Add the celery, carrots, cabbage, and 2 cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8–10 minutes).","Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.","Serve hot, topped with sour cream or yoghurt and sprinkled with dill. If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABorscht","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Borscht%2C_Rostov-on-Don%2C_Russia.jpg/960px-Borscht%2C_Rostov-on-Don%2C_Russia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Boeuf Bourguignon","name":"Boeuf Bourguignon","ingredients":["1 kg beef (blade steak or stewing shoulder cut)","3 large onions, chopped","1–2 cloves of garlic","300 g of chopped carrot","300 g of button mushrooms","Bouquet of herbs: basil, rosemary and thyme tied with string","2–4 cups of red wine","Salt","Pepper","Olive oil","Flour"],"steps":["Cut beef into large, 5 cm chunks. Season with salt, pepper and olive oil.","Cook beef a small amount at a time in a dutch oven or large saucepan until it's golden brown on the outside. Remove each portion as it's done and set aside.","Add onions and garlic to the same pot and cook till golden brown.","Sprinkle with 2 tablespoons of flour. Cook a few minutes longer.","Add 1–2 cups of red wine.","Bring wine to a boil then simmer for 5 minutes.","Add beef, carrots, herbs, and mushrooms.","Add another couple cups of red wine and water (enough to cover the meat and vegetables).","Cook for 2–3 hours, stirring occasionally. Remove surface scum as required."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoeuf_Bourguignon","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Boeuf_bourguignon_servi_avec_des_p%C3%A2tes.jpg/960px-Boeuf_bourguignon_servi_avec_des_p%C3%A2tes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DC","licence":"CC BY 3.0"},{"title":"Cookbook:Boiled Custard","name":"Boiled Custard","ingredients":["2 cups (500 g / 1.1 pint) milk","2 eggs","¼–½ cup (55–110 g / 1.9–3.9 oz) white granulated sugar","1 teaspoon vanilla extract","1 pinch salt (optional)","1 tablespoon cornstarch (optional)","2 tablespoons water (optional)"],"steps":["Heat milk and salt (if using) in a double boiler until bubbles form around the edges.","Beat eggs with sugar until uniform.","Gradually mix approximately ½ cup (125 ml / 4.2 oz) hot milk into the egg mixture to temper it.","Slowly stir egg mixture into remaining hot milk.","Optionally, mix cornstarch and water and stir into custard.","Stir over heat until thickened (should coat the spoon), without bringing to a boil.","Remove from heat, and continue stirring to dry the custard slightly.","Stir in vanilla before the dish has cooled completely.","Serve warm or chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Custard","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Custard_a-boiling_%284235800499%29.jpg/960px-Custard_a-boiling_%284235800499%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrea Moed from San Francisco, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Boilo (Hot Spiced Citrus Whiskey)","name":"Boilo (Hot Spiced Citrus Whiskey)","ingredients":["2 medium-large oranges","2 lemons","1 small box (about 1½ oz / 40 g) raisins","8 oz (220 g) honey","12 oz (355 ml) whiskey or more to taste","½–1 teaspoon each of any or all of these spices: cinnamon, nutmeg, cloves, caraway seed, aniseed"],"steps":["Peel the oranges and lemons. Cut up the fruit and squeeze them into a crock pot. A garlic press or potato-ricer works, or some kind of juicer or fruit squeezer. Put the remaining fruit pulp into the crock pot as well.","Add the raisins, honey, and spices. Stir. Do not add whiskey yet!","Start the crock pot, and let the mixture cook for about 2–4 hours. Stir occasionally. It's complete when the fruit pulp gets cooked down.","Strain into a pitcher. Mash down the fruit in the strainer to get all the liquid.","Add the whiskey to the pitcher and stir. If you cook the whiskey, even for a short time, the alcohol will start to evaporate. Taste, and add more whiskey to your liking.","Serve hot in shot glasses, espresso cups, or coffee mugs. After the first round, each individual serving can be reheated in the microwave."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoilo_(Hot_Spiced_Citrus_Whiskey)","pageImageChecked":true},{"title":"Cookbook:Borhani (Spiced Yogurt Drink)","name":"Borhani (Spiced Yogurt Drink)","ingredients":["3 tsp cumin seeds","500 mL (2 cups) full-fat plain yoghurt","1 cup (200 mL) cold water","½ tsp fresh green chile peppers","½ tsp mint","½ tsp coriander","¾ tsp white mustard seeds","¾ tsp ground white pepper","½ tsp ground black pepper","3 tsp sugar","½ tsp rock salt","½ tsp salt"],"steps":["Dry-roast cumin seeds by cooking them over low heat in small pan until you can smell the seasoning, about 2 minutes. Cool and grind to a powder.","Beat yoghurt with water until it becomes smooth. Strain green chili, mint, leaf and coriander pastes with some water blend into the yoghurt. Combine all other ingredients and mix well.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABorhani_(Spiced_Yogurt_Drink)","country":"India","pageImageChecked":true},{"title":"Cookbook:Boliche (Cuban Chorizo-Stuffed Roast)","name":"Boliche (Cuban Chorizo-Stuffed Roast)","ingredients":["3–5 lb beef eye round roast","4 Goya chorizos, quartered lengthwise","2 tbsp Goya adobo seasoning","2 large pinches saffron","6 cloves garlic, minced","1 large onion, chopped","1 large green bell pepper","3 bay leaves","1–2 heaping tbsp oregano","3 tbsp green Spanish olives with pimentos","3 tbsp capers","2 packets Goya sazon con azafran","1 cup red wine","1 can (29 oz) tomato sauce","¼ cup olive oil","1 package Badia cilantro"],"steps":["Cut slits into eye round roast, and stuff with quartered chorizos (follow the grain of meat).","Lightly rub meat with adobo seasoning.","Brown the meat on all sides in a sauté pan to seal in the juices. Remove and place in a large covered roasting pan.","In the same pan as the beef was browned, add saffron, garlic, onions, peppers, bay leaves, oregano, olives, capers, and the Sazon seasoning. Sauté until the onions are translucent in color.","Deglaze with red wine, turn heat down, and simmer about 5 minutes. Add the cilantro and the tomato sauce and stir well.","Pour this mixture over the beef, and roast at 325 °F for 1 ½–2 hours, or until meat is tender. Turn the roast over and baste with the sauce once in a while to assure full flavor penetration and even cooking.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoliche_(Cuban_Chorizo-Stuffed_Roast)","country":"Cuba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Boliche.jpg/960px-Boliche.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Averette at English Wikipedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Boiled Collard Greens","name":"Boiled Collard Greens","ingredients":["2–3 lbs (900–1300 g) collard greens","2 tablespoons pork fat or some type of oil (optional)","¼ teaspoon salt","2–3 teaspoons sugar (optional)","1.5–2 lbs (700–900 g) smoked pork neck bone (optional, or, may substitute a much smaller amount of sausage)","¼ teaspoon black pepper","¼ teaspoon cayenne pepper (powder or flakes; optional)","¼ cup (60 ml) vinegar (optional)","1 medium onion (optional), diced, chopped, or sliced"],"steps":["Thoroughly wash the collard greens with very slightly soapy water, and rinse clean with plain water. Rinse at least twice to ensure removal of all grit and soap.","Leaves may be stripped from stems or left on if preferred. If left on, cut stems in small length (under 1 inch / 2.5 cm) for ease.","Chop leaves into bite-sized pieces. They may be folded lengthwise or widthwise to facilitate this.","Place chopped leaves into pot of boiling water—use just enough water to keep the greens off of the bottom of the pot; or else your greens will be watery and will have no flavor. Leaves will reduce in size while cooking, though not significantly. Depending on the size of the pot in which they're cooked, it may be necessary to cook some, then add more leaves after a brief time.","Add remaining ingredients.","Boil for approximately 20 minutes or until they reach desired tenderness. If overcooked, their taste will not be affected, but they'll be mushy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Collard_Greens","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Tearing_collard_greens.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kevin L. Bardon~enwikibooks at English Wikibooks","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Boiled Cucumber and Grated Coconut (Pachadi)","name":"Boiled Cucumber and Grated Coconut (Pachadi)","ingredients":["1 cucumber (large variety, with dark green and yellow skin)","½ cup grated coconut","1 tsp cumin seeds (jeera)","1 tsp mustard seeds","1–2 dried red chillies","1 tbsp oil","Salt according to taste"],"steps":["Skin the cucumber. Cut in half along the length and remove the central core of seeds. Discard the seeds.","Grate the cucumber. Alternatively, cut into very small pieces.","Cook the cucumber in the microwave for about 4–5 min.","Meanwhile, make a fine paste from the grated coconut and the cumin seeds","In a deep pan (kadhai), heat the oil. Add the mustard seeds and red chillies, and let them splutter.","Add the cooked cucumber and the coconut paste and salt to taste. Mix well and let it cook on slow fire. Do not allow it to boil—it just needs to be warmed.","As the mixture starts to boil, take it off the stove. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Cucumber_and_Grated_Coconut_(Pachadi)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Cucumber_pachadi-_My_home_Bangalore_-Karnataka_-pic_08.jpg/960px-Cucumber_pachadi-_My_home_Bangalore_-Karnataka_-pic_08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shruthi Gaurav Alva","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bolognese Sauce","name":"Bolognese Sauce","ingredients":["1.5 lb (675 g) of lean ground beef, at room temperature","2 large egg whites, at room temperature","1 can (28 oz / 800 g) of stewed San Marzano or Roma (Italian) tomatoes","1 can (6 oz / 170 g) tomato paste","6 cloves of garlic, peeled","2 Tbsp olive oil","Bay leaf","Oregano"],"steps":["Put a thick-bottomed pot over a medium-low heat with the oil and garlic.","As the pot warms up, mix the beef and egg whites into a homogeneous paste.","Stir the garlic cloves in the warming oil until the fragrance can be noted.","Add the meat to the pot, stirring to break clusters into fine pieces, and cook until most of the juices have evaporated.","Add the tomato paste and stir before adding the stewed tomatoes.","Cover the pot, leaving a vent, and simmer at a low heat for 1 hour, stirring every 15 minutes.","Turn off the heat and retrieve the garlic cloves, to either discard or mash them before re-adding to the sauce.","Season according to taste, taking in consideration the salt content of the tomato products.","Cover completely and let rest for half an hour, during which time preparation for assembly and plating can be done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABolognese_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Tagliatelle_rag%C3%B9_bolognese_01.jpg/960px-Tagliatelle_rag%C3%B9_bolognese_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://www.flickr.com/photos/wordridden/","licence":"CC BY 2.0"},{"title":"Cookbook:Booyah (Chicken Vegetable Stew)","name":"Booyah (Chicken Vegetable Stew)","ingredients":["1 large roasting chicken","2 cups green beans","3 cups (1 pound) diced carrot","2 cups peas","1 cup diced cabbage","4 stalks celery","2 cups tomato sauce (or 1 quart whole tomatoes)","1 large onion, diced","2 cups peeled and diced potatoes (optional)","Salt to taste"],"steps":["Place chicken in a large pot and cover with water. Simmer until chicken is well done.","Remove chicken from broth and skim off fat.","Add remaining ingredients to broth.","Remove chicken meat from bones and skin. Cut meat into small pieces and add to broth. Add salt and water to taste.","Cover and let simmer for at least 3 hours. It tastes best when cooked all day."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABooyah_(Chicken_Vegetable_Stew)","country":"Belgium","pageImageChecked":true},{"title":"Cookbook:Boiled Chicken with Broth","name":"Boiled Chicken with Broth","ingredients":["1 whole tender chicken, cleaned","3 quarts water","2 tbsp rice or pearl barley","Salt to taste","Fresh parsley","Clarified butter, melted"],"steps":["Cut the chicken into quarters, and place in a large pot with the water, rice, and salt.","Bring pot to a slow boil, removing any scum that rises to the surface. Cook until the chicken is thoroughly done.","Remove the chicken and place in a serving dish. Garnish with parsley.","Strain the broth.","Serve the chicken with clarified butter and the hot broth on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Chicken_with_Broth","pageImageChecked":true},{"title":"Cookbook:Boiled Cocoyam","name":"Boiled Cocoyam","ingredients":["Cocoyam","Water","Salt"],"steps":["Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling.","Transfer cocoyam to a pot, and cover with water.","Add a pinch of salt, and simmer for several minutes until tender.","Drain the cocoyam, and remove the peel.","Serve with garden egg stew, egg sauce, or fried pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Cocoyam","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Boiled_cocoyam_and_garden_egg_stew_with_boiled_eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DaSupremo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Boiled Sweet Potato","name":"Boiled Sweet Potato","steps":["Place the sweet potato chunks in a pot.","Cover the sweet potato with water, and add a pinch of salt.","Bring to a boil, then simmer until the sweet potato is tender.","Drain the sweet potatoes, and peel off the skin.","Serve with the pepper sauce of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Sweet_Potato","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Boiled_pumpkin_with_roasted_sweet_potato_and_vegetables.jpg/960px-Boiled_pumpkin_with_roasted_sweet_potato_and_vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suleiman213","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Boiled Ona (Nigerian Boiled Bitter Yam)","name":"Boiled Ona (Nigerian Boiled Bitter Yam)","ingredients":["Ona (bitter yam)","Water","Salt to taste"],"steps":["Cut the bitter yam into chunks, and remove the skin.","Rinse the yam chunks, then transfer to a pot and cover with water.","Peel, rinse and add salt to taste.","Add salt to taste, and boil until soft.","Drain the bitter yam, and serve with egg sauce, palm oil or pepper sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Ona_(Nigerian_Boiled_Bitter_Yam)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Boiled Potatoes","name":"Boiled Potatoes","ingredients":["Potatoes"],"steps":["Wash the potatoes.","Fill a saucepan half full of potatoes of equal size—larger potatoes can be halved or otherwise cut up.","Add enough cold water to cover the potatoes by 1 inch.","Bring the pot to a boil, then let simmer slowly until they are soft enough to be gently pierced by a fork.","Drain away the water, uncover the saucepan, and place them over very low heat or in the oven to let the excess moisture evaporate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Boiled%2C_floury_potatoes_%285299865427%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"benjgibbs","licence":"CC BY 2.0"},{"title":"Cookbook:Boiled Lobster","name":"Boiled Lobster","ingredients":["1 live northern lobster"],"steps":["Bring 12 cups of water to a boil in a pan that is large enough to accommodate the entire lobster.","Stick a sharp knife in the head of the lobster from the top down, and make a quick 'lever' movement downwards with the knife until it is completely through. This kills the lobster almost instantly.","Add the lobster to the boiling water and cook until it turns a bright red.","Remove and let cool.","Carefully slice the tail open along the midsection and remove the cooked tail meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoiled_Lobster","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a2/Josef_Navr%C3%A1til_-_Boiled_Lobster_-_O_5101_-_National_Gallery_Prague.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Josef Navrátil","licence":"Public domain"},{"title":"Cookbook:Bonga Fish Domoda (Gambian Fish in Peanut Sauce)","name":"Bonga Fish Domoda (Gambian Fish in Peanut Sauce)","ingredients":["2 tablespoons vegetable oil","2 medium onions, finely chopped","3 garlic cloves, minced","2 tomatoes, diced","2 tablespoons tomato paste","1 cup peanut butter","1 tablespoon ground paprika","1 teaspoon ground cayenne pepper (adjust according to your spice preference)","Salt to taste","Pepper to taste","4 cups water","2 pounds bonga fish fillets","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Heat the vegetable oil in a large pot over medium heat.","Add the onions and garlic to the pot and sauté until they become translucent.","Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes soften.","Add the peanut butter, ground paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.","Slowly pour in the water while continuously stirring the mixture to ensure the peanut butter is well incorporated.","Bring the sauce to a simmer and let it cook for about 15–20 minutes, allowing the flavors to meld together.","Gently place the bonga fish fillets into the simmering sauce, making sure they are fully submerged. Cook for another 10–15 minutes or until the fish is fully cooked and flakes easily.","Taste the sauce and adjust the seasoning if needed.","Remove the pot from heat and let it cool slightly before serving.","Garnish with freshly chopped parsley or cilantro.","Serve the bonga fish domoda hot with rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABonga_Fish_Domoda_(Gambian_Fish_in_Peanut_Sauce)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)","name":"Brazilian Shrimp and Cassava Sauce (Bobó de Camarao)","ingredients":["3 lbs (1.2 kg) medium size shrimp","3 lb (1.2 kg) yuca root","2 cups onion, chopped","3 cloves garlic, chopped","½ cup olive oil","6 medium tomatoes, peeled and seeded (or a large can of whole tomatoes)","¼ cup cilantro, chopped","2 cups coconut milk","¼ cup palm oil (also known as dendê)","Salt to taste","Pepper to taste"],"steps":["Peel and cut the manioc and put in a pan with cold water and salt.","Cook until tender, drain and reserve both the cooked manioc and the liquid.","Discard any manioc fiber.","Using a fork, mash the manioc while still hot. Use some of the liquid to help in the process. Do not use a blender or food processor.","Peel and de-vein the shrimp.","Sauté the onion and garlic in the olive oil until wilted.","Add ½ of the chopped cilantro and the tomatoes, stirring well.","Add the shrimp, and cook it for about 15 minutes.","Add the puréed manioc. Check the amount of liquid and add more of the reserved manioc liquid to thin the mixture, if necessary.","Add the coconut milk, the remaining cilantro and the palm oil.","Check for salt and pepper.","Serve over Brazilian white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrazilian_Shrimp_and_Cassava_Sauce_(Bob%C3%B3_de_Camarao)","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Bobo_a_Dish_from_Brazil.JPG/960px-Bobo_a_Dish_from_Brazil.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Victorgrigas","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Bouillabaisse","name":"Bouillabaisse","steps":["Scale the fish and wash them, if possible, in sea water. Cut them into large slices, leaving the bones.","Warm the olive oil in a large, deep saucepan.","Add the onions, along with 6 cloves of crushed garlic, the octopus pieces and tomatoes. Brown at low heat turning gently for 5 minutes.","Prepare the rouille: Use a mortar to crush the garlic cloves into a fine paste after removing the stems. Add the egg yolk and the saffron, then blend in the olive oil little by little to make a mayonnaise, stirring it with the pestle.","Cook the potatoes in salted water for 15 to 20 minutes. Open the sea urchins with a pair of scissors and remove the roe with a small spoon.","Arrange the fish on a platter. Add the sea urchin roe into the broth and stir.","Rub several slices of bread with garlic and spread a tablespoon of rouille on each. Place at least two slices per serving bowl.","Remove the fish and potatoes from the broth and place them on a large serving platter.","Pour the hot broth in each bowl containing a slice of bread smothered in rouille. Then serve the fish and the potatoes on a separate platter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABouillabaisse","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Bouillabaisse_dieppoise_-_Le_Petit_L%C3%A9on_2026-05-08.jpg/960px-Bouillabaisse_dieppoise_-_Le_Petit_L%C3%A9on_2026-05-08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Brazilian Black Bean Soup","name":"Brazilian Black Bean Soup","ingredients":["2 cups dried black beans","8 cups water","4 cloves garlic, minced","¼ cup diced white onion","¼ cup chopped green onion","2 whole cloves","½ teaspoon ground cumin","1 tablespoon caribe or another ground hot pepper","Juice of 1 lime","Salt to taste","Pepper to taste"],"steps":["Place beans in a large pan and cover with water. Bring to a boil and remove from heat. Cover and let stand for 1 hour. Simmer for 2 hours and drain.","Place beans in a large pan and add 8 cups water, garlic, salt, white onions, cumin, ground chili and lime juice. Tie cloves in cheesecloth for easy removal if desired. Bring to a boil; reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick.","Mix in green onions and serve with lime wedge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrazilian_Black_Bean_Soup","country":"Brazil","pageImageChecked":true},{"title":"Cookbook:Bouballe (Sweetened Matzo Meal Omelette)","name":"Bouballe (Sweetened Matzo Meal Omelette)","ingredients":["1 tbsp matzo meal","2 eggs","1 tbsp cornstarch","Sugar"],"steps":["Whip the egg whites.","Add the yolks, then the matzo meal and cornstarch. Mix everything together.","Cook the mixture like an omelette.","When cooked, sprinkle with sugar and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABouballe_(Sweetened_Matzo_Meal_Omelette)","country":"Israel","pageImageChecked":true},{"title":"Cookbook:Bran Muffins","name":"Bran Muffins","ingredients":["1 cup (240 ml) natural wheat bran","¾ cup (180 ml) cultured buttermilk","1 egg","2 tablespoons margarine","1 cup (240 ml) all-purpose flour","1 teaspoon baking powder","½ teaspoon baking soda","½ teaspoon salt","½ cup (120 ml) brown sugar"],"steps":["Stir wheat bran and buttermilk together in a mixing bowl.","Cream together egg, brown sugar and margarine in another mixing bowl.","Combine remaining ingredients in a third bowl. Add to batter, and stir just to moisten.","Fill muffin cups ¾ full.","Bake at 400°F (200°C) for 15 to 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABran_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Applesauce_oat_bran_muffins_%2842274838985%29.jpg/960px-Applesauce_oat_bran_muffins_%2842274838985%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joey Doll","licence":"CC BY 2.0"},{"title":"Cookbook:Brandy Butter","name":"Brandy Butter","ingredients":["75 g unsalted butter","75 g sieved icing sugar or caster sugar","2 tbsp brandy"],"steps":["Cream together the butter and sugar until light and fluffy.","Gradually beat in the brandy.","Chill before serving.","Serve with Christmas pudding and warm mince pies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrandy_Butter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Brandy_butter.jpg/960px-Brandy_butter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt Biddulph","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Breaded Chicken Livers","name":"Breaded Chicken Livers","ingredients":["Chicken livers","Flour","Salt to taste","Pepper, to taste"],"steps":["Trim the sinews from the livers.","Coat the livers in flour and knock off any excess.","Carefully place the livers in a hot, oiled pan.","Fry for 2–3 minutes on each side, until golden brown on the outside and just pink on the inside.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreaded_Chicken_Livers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Chicken_livers.jpg/960px-Chicken_livers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Boxty (Irish Potato Cakes)","name":"Boxty (Irish Potato Cakes)","ingredients":["2 pounds potatoes","1 cup milk","1 tablespoon butter","1–2 tablespoons butter, for frying","1½ cups all-purpose flour","1 teaspoon baking soda","1 cup buttermilk","Freshly-ground black pepper"],"steps":["Take half of the potatoes and wash, peel, chunk, and boil them.","Mash the boiled potatoes with milk and 1 tablespoon butter and set them aside.","Grate the other pound of (raw) potatoes into a strong cloth.","Squeeze cloth to remove all possible liquid from the raw potatoes.","Mix together the grated potatoes, the mashed potatoes, baking soda, buttermilk, flour, and black pepper (to taste).","Stir thoroughly to combine.","Warm nonstick griddle or skillet over medium heat and melt butter.","Pour potato cakes on griddle, ¼ cup at a time.","Fry until edges are soft and cake is bubbling.","Cook on other side.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoxty_(Irish_Potato_Cakes)","country":"Ireland","pageImageChecked":true},{"title":"Cookbook:Bouchée à la Reine","name":"Bouchée à la Reine","ingredients":["4 vol-au-vent shells","1 shallot, chopped","2 large chicken or turkey breasts","4 oz small or medium button mushrooms","2 oz butter","2 Tbsp flour","1 egg yolk","1 cup crème fraîche (or heavy cream)","1 bouquet garni","12 oz chicken stock","Pepper"],"steps":["Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10–11 minutes","Cut the chicken breasts into small dice.","Wash the mushrooms rapidly and cut in halves or quarters depending on the size.","In a sauteuse (or a frying pan), melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.","Add the flour and cook 1 petite minute, mixing with a whisk or a wooden spoon, without browning.","Add the chicken stock little by little and cook for 2 minutes, stirring.","Add the diced chicken and the mushrooms and cook for 5–6 minutes, stirring from time to time.","Preheat the oven to 350°F (gas mark 6) and bake the vol-au-vent shells for 5–10 minutes or as directed by the manufacturer, without burning them.","In a bowl, mix the cream with the egg yolk. Increase the heat under the sauteuse and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper.","Remove the vol-au-vents from the oven. Fill rapidly and serve without delay as they cool rapidly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABouch%C3%A9e_%C3%A0_la_Reine","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Bouch%C3%A9e_%C3%A0_la_Reine%2C_nouilles_fraiches_%28Au_Dauphin%2C_Strasbourg%29.jpg/960px-Bouch%C3%A9e_%C3%A0_la_Reine%2C_nouilles_fraiches_%28Au_Dauphin%2C_Strasbourg%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"Cookbook:Boston Baked Beans","name":"Boston Baked Beans","ingredients":["6 rashers thick cut bacon, sliced (or 5 drops liquid smoke)","4 cups canned kidney beans, rinsed and drained","½ cup molasses","¼ cup blackstrap molasses, plus more as needed","¼ cup dark brown sugar","2 tbsp dark rum","½ tsp salt","½ tsp black pepper","1 tbsp dry mustard"],"steps":["Cook bacon. Separate the meat from the fat, and chop the bacon.","Place 1 tbsp of the bacon fat into a large stainless steel pan. Add kidney beans and sauté over medium-high heat.","Add rum and tilt to ignite. If you do not have a gas stove, simply light with a fire stick.","Add remaining ingredients and chopped bacon and fold to combine.","Bake in a 325°F oven for 1 ½ hours, adding blackstrap molasses occasionally to prevent drying."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoston_Baked_Beans","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Boston_Baked_Beans_in_Concord%2C_Mass_2012-0193.jpg/960px-Boston_Baked_Beans_in_Concord%2C_Mass_2012-0193.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Victorgrigas","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Braised Shortribs","name":"Braised Shortribs","ingredients":["2 ½ pounds (1.35 kg) English cut beef shortribs","Salt","Freshly-ground black pepper","¼ cup bacon fat","6 cups beef broth","1 ½ cups red wine","1 cup tomato paste","2 tsp dried rosemary","1 Tbsp dried thyme","Finely-chopped rosemary","1 large onion, diced","3 Tbsp minced garlic","4 carrots, peeled and cut into 1-inch (2.5 cm) slices","3 red-skinned potatoes, cut into 2-inch (5 cm) cubes","1 Tbsp olive oil","Flour"],"steps":["Heat bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.","If there is not enough fat in the pan to coat the bottom, add olive oil. Add ¼ of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed.","Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250°F (120°C). Cook 5 ½ hours.","Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABraised_Shortribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Shortribs_%282119666059%29.jpg/960px-Shortribs_%282119666059%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Noble from St. Paul, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Bourbon Apples","name":"Bourbon Apples","ingredients":["1 Honeycrisp apple, cored, peeled, and sliced into 12ths","¾ cup bourbon","2 tbsp unsalted butter, melted","1 tbsp freshly squeezed lemon juice","¼ cup white granulated sugar","½ tsp freshly ground allspice","2 cloves, freshly ground","½ tsp freshly ground cinnamon"],"steps":["Coat apples with butter and lemon.","Combine sugar, allspice, cloves, and cinnamon. Sprinkle over apples and toss to coat.","Preheat a small stainless steel skillet over medium high heat. Add apples and sauté until lightly browned.","Add bourbon to pan and deglaze. Bring to a boil, and cook, stirring occasionally, until apples are fork tender. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABourbon_Apples","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Vegan_Bourbon_Baked_Apples_%283617911681%29.jpg/960px-Vegan_Bourbon_Baked_Apples_%283617911681%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Bread Pudding","name":"Bread Pudding","ingredients":["6 slices of bread, with or without crusts. Slightly stale or new bread is acceptable.","30 g (2 tbsp) butter, melted","80 g (½ cup) raisins (optional)","4 eggs","150 g (¾ cup) white granulated sugar","475 ml (2 cups) milk","2 g (1 tsp) ground cinnamon","5 ml (1 tsp) vanilla extract"],"steps":["Heat oven to 175°C (350°F).","Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.","Pour melted butter over the bread.","In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.","Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.","Bake in preheated oven for 45 minutes.","Remove and let cool.","Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABread_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Rew13c05-745a_Bread_Pudding.JPG/960px-Rew13c05-745a_Bread_Pudding.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roly Williams","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Braised Beef Short Ribs","name":"Braised Beef Short Ribs","ingredients":["8 ea. (3.5–4 lbs) bone-in beef short ribs","Olive oil","1 large onion, peeled and sliced (pole to pole)","4 celery stalks, sliced","4 carrots, peeled and sliced","3 cloves garlic, smashed and sliced","4 sprigs thyme (or 1 tsp dried)","1 can tomato paste","1 bottle of dry red wine","Salt","Pepper"],"steps":["Pour yourself a glass of wine.","Preheat oven to 350°F.","Remove any large fat deposits on the sides of the ribs (your butcher should have done this, but sometimes it needs a more tender hand) and salt and pepper all sides.","Heat about 2 tbsp of olive oil in Dutch oven over medium-high heat.","Add ribs and brown on all sides (about 2–3 minutes per side). Work in batches as not to crowd pan.","While meat is browning mix tomato paste with enough wine to thin (⅓ bottle)","Remove meat and set aside.","Sauté the vegetables until soft (about 5–10 minutes).","Deglaze pan with wine and scrape up any fond.","Add in tomato paste mixture, as well as salt and pepper to taste.","Add ribs (nestle in vegetables).","Add sprigs of thyme.","Add remainder of wine to just almost cover the ribs.","Pour rest of wine in your almost empty glass.","Cover and braise in oven for 2.5–3 hours (turning ribs once while cooking) until ribs are fork tender and fall off the bone.","Serve ribs with braising liquid and vegetables over mashed potatoes, along side new potatoes, or over egg noodles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABraised_Beef_Short_Ribs","pageImageChecked":true},{"title":"Cookbook:Bread Filled with Potato Curry (Pani Puri)","name":"Bread Filled with Potato Curry (Pani Puri)","ingredients":["1 tablespoon of chaat masala","1 tablespoon of amchur (dried green mango) powder","1 tablespoon of red chile powder","1 tablespoon of coriander powder","1 tablespoon of jeera (cumin) powder","1 tablespoon coriander","1 pinch of hing","½ tablespoon of black pepper","2 spoons of lemon juice","Black salt (according to taste)","2 potatoes","100 grams moong dal","50 grams tamarind","100 grams sugar","50 grams boondi","15 small puris"],"steps":["Combine amchur, chaat, jeera powder, coriander powder, lemon juice, black salt, red chili powder and water to a fine blend and keep it chilled.","Boil the potatoes and moong separately. Peel the potatoes and roughly mash them.","Make a chutney with tamarind and sugar, and keep it chilled.","Break the puris from the top, put the potatoes, moong, chopped coriander, chutney and chilled water","Garnish with chopped coriander and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABread_Filled_with_Potato_Curry_(Pani_Puri)","country":"India","pageImageChecked":true},{"title":"Cookbook:Braised Collard Greens","name":"Braised Collard Greens","ingredients":["2 ham hocks","2 cloves of garlic","Sea salt to taste","2 quarts water","2 lbs collard greens","1 cup white vinegar"],"steps":["Place ham hocks, garlic cloves and a healthy pinch of sea salt in the 2 quarts of water, and slowly bring to a boil in a large stew pot until the ham hocks become tender.","Meanwhile, wash the greens thoroughly with cold water to remove dirt, and then wash them once in the vinegar (do not pat dry after vinegar wash). Next, remove the stems and shred the leaves into thin strips.","When the water is boiling, add the greens by the handful and turn the temperature down to medium. Simmer the greens uncovered until they are quite tender and the broth has reduced.","Serve with hot pepper vinegar, Tabasco, or red pepper flakes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABraised_Collard_Greens","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Collard_greens_on_a_stovetop.jpg/960px-Collard_greens_on_a_stovetop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nolabob","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bread with Tomato Sauce (Pappa al Pomodoro)","name":"Bread with Tomato Sauce (Pappa al Pomodoro)","ingredients":["½ loaf dry bread","750 ml puréed tomato","1–2 garlic cloves, crushed and finely chopped","Oil","1 handful of well-ripped basil leaves","Salt to taste","Pepper to taste"],"steps":["Dip the bread in water for a short time, so that you can crush it with your hands. It should not be soaked.","Fry the garlic in a large frying pan with oil until it begins to change color.","Add the tomato purée and salt, and cook over medium heat until it comes to a boil.","Add pieces of bread in, none smaller than a walnut, after wringing and continue to mix it with the tomato, until it has become completely red.","At this point the tomato should still have a fresh aroma.","Remove from heat and serve hot in a bowl, seasoned with a drizzle of olive oil, pepper and a basil leaf."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABread_with_Tomato_Sauce_(Pappa_al_Pomodoro)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Boule-Di (Senegalese Fish and Rice)","name":"Boule-Di (Senegalese Fish and Rice)","ingredients":["2 pounds firm white fish fillets (such as cod or tilapia)","2 tablespoons vegetable oil","1 large onion, finely chopped","4 garlic cloves, minced","1 can (14 ounces) diced tomatoes","1 red bell pepper, diced","1 green bell pepper, diced","2 carrots, diced","1 cup frozen okra, sliced","1 tablespoon tomato paste","1 teaspoon paprika","1 teaspoon ground cayenne pepper (adjust to your preferred level of spiciness)","1 teaspoon ground black pepper","1 teaspoon dried thyme","Salt to taste","2 cups long-grain rice","4 cups fish or vegetable broth","Chopped fresh parsley or cilantro (for garnish)"],"steps":["Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into medium-sized chunks and set aside.","Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they turn translucent and fragrant.","Add the diced tomatoes, red and green bell peppers, carrots, and frozen okra to the pot. Stir well to combine with the onions and garlic.","Add the tomato paste, paprika, cayenne pepper, black pepper, dried thyme, and salt to the pot. Stir everything together to evenly distribute the spices and coat the vegetables.","Gently place the fish chunks on top of the vegetable mixture. Then add the rice, spreading it evenly over the fish and vegetables.","Carefully pour the fish or vegetable broth into the pot, making sure it covers the fish and rice mixture. The liquid should be about 1 inch above the ingredients.","Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to low and cover the pot with a lid. Allow to simmer for about 20–25 minutes, or until the rice is tender and the fish is cooked through.","Remove the pot from heat and let it sit for a few minutes with the lid on. This allows the flavors to meld together. Serve hot, garnished with fresh parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABoule-Di_(Senegalese_Fish_and_Rice)","country":"Senegal","pageImageChecked":true},{"title":"Cookbook:Braai (Zambian Barbecue)","name":"Braai (Zambian Barbecue)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 lemon, juiced","1 teaspoon paprika","1 teaspoon cayenne pepper","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon salt","2 pounds beef, cut into skewer-friendly pieces"],"steps":["In a mixing bowl, combine the finely chopped onion, minced garlic, vegetable oil, lemon juice, paprika, cayenne pepper, ground cumin, ground coriander, and salt. Mix well to create a marinade.","Add the beef pieces to the marinade and toss them until they are evenly coated. Cover the bowl with plastic wrap or a lid and let the beef marinate in the refrigerator for at least 1 hour, or preferably overnight, to enhance the flavors.","If you are using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during grilling.","Preheat the grill or braai stand to medium-high heat.","Thread the marinated beef pieces onto the skewers, ensuring they are evenly spaced.","Place the skewers on the grill and cook the beef for about 8–10 minutes, turning occasionally, until they are charred and cooked to your desired level of doneness.","Once the beef is cooked, remove the skewers from the grill and let them rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABraai_(Zambian_Barbecue)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Breaded Fried Oysters","name":"Breaded Fried Oysters","ingredients":["1 pint shucked large oysters, cleaned and dried","2 eggs","¼ cup cream","2 cups fine bread crumbs or cracker crumbs","Salt, to taste","Black pepper, to taste","Cayenne pepper, to taste","Vegetable oil, to fry"],"steps":["Take the cleaned oysters, place them on a clean towel, and dry them.","Beat the eggs and cream together, and place in a shallow bowl.","Combine the bread or cracker crumbs with the salt, pepper, and cayenne. Place in a shallow bowl or on a plate.","With a fork, dip each oyster individually in the egg, then in the crumbs. With the back of a spoon, pat the crumbs to adhere them to the oysters.","Heat the oil in a frying pan—the amount of oil will vary with the cooking method used.","Deep fry, pan fry, or sauté the oysters in the pan, but do not crowd them; cook in batches if needed. Fry quickly until light brown on both sides; 1 or 2 minutes a side should be enough.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreaded_Fried_Oysters","pageImageChecked":true},{"title":"Cookbook:Brigadeiro (Brazilian Chocolate Fudge)","name":"Brigadeiro (Brazilian Chocolate Fudge)","ingredients":["1 can (395 g) of sweetened condensed milk","1 tablespoon of butter","3 tablespoons of cocoa powder","1 box (482 g) of chocolate sprinkles"],"steps":["In a heavy saucepan, combine the milk, cocoa powder, and butter. Stir to dissolve the chocolate.","Put over low heat and stir constantly to avoid formation of lumps.","Continue stirring for 10–12 minutes, or until you are able to see the bottom of the pot for one second when you scratch it side-to-side with the spoon. The more you cook, the harder the resulting candy will be—it may vary from liquid fudge to hard candy.","Allow mixture to cool.","Butter your hands, and roll the mixture into small balls (around 2 cm in diameter). Alternatively, you can use two metal spoons to shape the candies. Roll them in the chocolate sprinkles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrigadeiro_(Brazilian_Chocolate_Fudge)","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Brigadeiro.jpg/960px-Brigadeiro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Mayra (Maych) on Flickr","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Breakfast Burrito","name":"Breakfast Burrito","ingredients":["8 eggs either scrambled, sunny-side up, or poached","4 large flour burrito skins","8 strips of cooked bacon or 1 lb (400 grams) cooked breakfast sausage","1 full order of hash browns","Hollandaise sauce, cheese, salt, and pepper to taste"],"steps":["Place one-quarter of the hash browns in a tortilla.","On top of this place 2 strips of bacon or one quarter of the breakfast sausage.","Add two eggs, cheese, salt, and pepper.","Roll up the tortilla to enclose everything. If you used poached or sunny-side up eggs you can squeeze the burritos to pop the egg yolks and then work the yolk around to form a sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_Burrito","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Bacon_Kale_Breakfast_Burrito_%288429773809%29.jpg/960px-Bacon_Kale_Breakfast_Burrito_%288429773809%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cajsa Lilliehook from Portland","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Breakfast Waffles","name":"Breakfast Waffles","ingredients":["3 eggs, separated","1½ cups milk","½ lb (about 1¾ cups) flour","2 teaspoons baking powder","1 tablespoon sugar","½ teaspoon salt","¼ cup vegetable oil"],"steps":["Mix egg yolks and milk.","Add flour, baking powder, sugar, salt and mix well.","Add the oil.","Whip the egg whites until stiff and then fold into the batter.","Preheat a waffle iron.","Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.","Remove waffle and repeat cooking process with remaining batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_Waffles","pageImageChecked":true},{"title":"Cookbook:Breakfast Waffles (Gluten-Free)","name":"Breakfast Waffles (Gluten-Free)","ingredients":["3 eggs, separated","1¾ cups (420 ml) milk","½ lb (225 g) Wheat-Free Baking Mix","2 teaspoons baking powder","3 teaspoons granulated sugar","½ teaspoon salt","¼ cup (2 oz) vegetable oil"],"steps":["Mix egg yolks and milk.","Add the wheat-free baking mix, baking powder, sugar, salt and mix well.","Add the oil.","Beat the egg whites until stiff and then fold into the batter.","Preheat a waffle iron.","Ladle a scoop of batter into the waffle iron, and cook until browned and cooked through.","Remove waffle and repeat cooking process with remaining batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_Waffles_(Gluten-Free)","pageImageChecked":true},{"title":"Cookbook:Broccoli Burgers","name":"Broccoli Burgers","ingredients":["2 standard eggs","240 ml (1 cup) chopped broccoli","120 ml (½ cup) chopped toasted almonds","190 ml (¾ cup) chopped red onion","120 ml (½ cup) seasoned dry bread crumbs","80 ml (¼ cup) water","Salt to taste","Pepper, to taste","Toasted buns or bread","Mayonnaise","Lettuce"],"steps":["In a bowl, beat eggs.","Stir in broccoli, almonds, onion, breadcrumbs and water.","Add salt and pepper to taste.","On an oiled 30x38 cm (12x15-inch) baking sheet, shape mixture into 4 patties, each 2 cm (¾ inch) thick.","Bake in 190 °C (375 °F) oven, turning halfway through cooking, until each side is golden brown, about 25 minutes total.","Serve on buns with mayonnaise and lettuce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABroccoli_Burgers","pageImageChecked":true},{"title":"Cookbook:Broccoli Salad","name":"Broccoli Salad","ingredients":["7–8 cups (700–800 g / 1.5–1.8 lb) broccoli florets","7–8 slices of crisp fried bacon, crumbled (smoked bacon works well)","1 red or sweet onion, chopped (Vidalia are recommended)","1 apple, chopped (optional)","1 cup (80 g / 2.8 oz) raisins, plumped in boiling water","1 cup (250 g / 8.8 oz) mayonnaise","½ cup (110 g / 3.9 oz) granulated sugar (or equivalent artificial sweetener)","½ cup (40 g / 1.4 oz) pecans or sunflower seeds","dash of cider vinegar or lemon juice"],"steps":["Whisk mayonnaise, sugar, and vinegar together.s","Mix remaining ingredients and combine completely in a large bowl.","Cover.","Cool in the refrigerator overnight before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABroccoli_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Broccoli_salad_with_signage.jpg/960px-Broccoli_salad_with_signage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NorskPower","licence":"CC BY 3.0"},{"title":"Cookbook:Brown Rice Casserole","name":"Brown Rice Casserole","ingredients":["8 ounces cubed processed cheese","1 can (4 ounces) mushrooms","1 can (15 ounces) sweet peas","3 cups cooked brown rice","cooking spray","½ cup slivered almonds"],"steps":["Preheat oven to 350°F.","Combine cheese, mushrooms, peas, and rice in large bowl.","Coat 1½ quart baking pan with cooking spray.","Move mixed ingredients to baking dish.","Cover and bake for 20 to 25 minutes.","Sprinkle almonds on top","Bake 5 minutes more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Rice_Casserole","country":"United States","pageImageChecked":true},{"title":"Cookbook:Broccoli Kugel","name":"Broccoli Kugel","ingredients":["3 lbs frozen chopped broccoli, thawed","½ cup margarine","½ cup flour","1 tablespoon parve chicken soup powder","1 cup water","1 cup mayonnaise","2 tablespoons onion soup mix","6 eggs","½ teaspoon pepper","4 teaspoons pine nuts"],"steps":["Preheat oven to 350°F (175°C).","Melt margarine and stir in flour.","Add water, chicken soup power, and mayonnaise, and stir until thickened.","Remove from heat and add remaining ingredients.","Pour into 9x13-inch (22x33-cm) pan and bake for approximately 1 hour, until center is firm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABroccoli_Kugel","pageImageChecked":true},{"title":"Cookbook:Breaded Potato Wedges","name":"Breaded Potato Wedges","ingredients":["2 pounds Russet potatoes, cut into 10 wedges","2 tbsp salt","2 tbsp black pepper","1 ½ tbsp cayenne pepper","1 tbsp smoked paprika","½ cup crushed cornflakes","3 eggs, beaten","2 tbsp minced garlic","Oil for deep-frying"],"steps":["Combine eggs with seasoning. Dip potatoes into egg mixture then dredge in cornflakes. Let rest 2–3 minutes.","Heat oil to 350°F. Fry wedges, in batches if needed, 3–4 minutes or until limp. Drain on a cooling rack set above a baking pan.","Heat oil to 375°F. Fry wedges again, until golden brown and crispy. Drain again on same rack. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreaded_Potato_Wedges","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/DFC_3983_Crispy_breaded_schnitzel_with_lemon_wedge_golden_fried_potatoes_creamy_coleslaw_and_gravy_on_the_side_-_a_hearty_comfort_meal.jpg/960px-DFC_3983_Crispy_breaded_schnitzel_with_lemon_wedge_golden_fried_potatoes_creamy_coleslaw_and_gravy_on_the_side_-_a_hearty_comfort_meal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PattayaPatrol","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Broiled Sirloin Steak","name":"Broiled Sirloin Steak","ingredients":["1 top sirloin steak (also known as a top butt and center cut sirloin steak)","Salt","Freshly-ground black pepper","Olive oil"],"steps":["Place a rack in the upper third of an oven with a broiler at the top (this will not work with a broiler drawer). Place another right below it. Place a tray of aluminum foil on the lower rack. Preheat the broiler.","Brush steak on both sides with olive oil. Season both sides liberally with salt and freshly ground black pepper.","Place the steak on the upper rack. Insert a probe thermometer into the thickest part of the steak. Keep the oven door slightly open with a tube of foil and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before slicing on the bias across the grain. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABroiled_Sirloin_Steak","pageImageChecked":true},{"title":"Cookbook:Breakfast Casserole","name":"Breakfast Casserole","ingredients":["5 small sausage links, cooked and finely chopped","4 standard eggs, beaten","½ tsp salt","½ tsp freshly-ground black pepper","2 cups finely-crumbled cornbread","1 cup ricotta cheese","1 cup shredded Monterrey Jack cheese","¼ cup unsalted butter","8 slices cooked bacon, crumbled","½ cup dry breadcrumbs"],"steps":["Combine sausage and bacon. In another bowl, combine ricotta, eggs, butter, salt, pepper, and cornbread.","In a greased large roasting pan, place just enough cornbread mixture to cover the bottom. Add just enough meat mixture to cover that layer, and repeat the layering until all mixtures have been used.","Combine Monterey Jack and breadcrumbs. Sprinkle evenly over layers and bake at 375°F (190°C) for 30–35 minutes or until browned and bubbly on top.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Sausage_Breakfast_Casserole.jpg/960px-Sausage_Breakfast_Casserole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:MarkTraceur","licence":"CC BY-SA 1.0"},{"title":"Cookbook:Brioche Stuffing","name":"Brioche Stuffing","ingredients":["2 cups brioche bread, coarsely chopped","½ cup shelled walnuts, finely chopped","¼ cup dried apples, coarsely chopped","Salt, to taste","Pepper, to taste","¼ cup honey","¼ cup unsalted butter, cut into small cubes","2 tbsp brown sugar","¼ cup diced red onion","2 cloves garlic, smashed and minced","½ tsp dried rubbed sage","¼ cup diced celery"],"steps":["Combine all ingredients in a deep roasting pan. Press into a loose, flat layer.","Bake in a 375 °F (190 °C) oven for 25 minutes.","Raise temperature to 425 °F (220 °C), and bake for 10 minutes. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrioche_Stuffing","pageImageChecked":true},{"title":"Cookbook:Brown Gravy","name":"Brown Gravy","ingredients":["2 Tbsp finely-minced onion","2 Tbsp vegetable oil","1 tsp salt","Pepper to taste","2 Tbsp flour","1½ cup vegetable stock (or beef or mushroom stock)","1 tsp yeast extract"],"steps":["Sauté the onion in the oil over medium heat with salt and pepper, until the onion begins to turn golden brown. Add the flour and stir. A roux should form; cook it for several minutes until it starts to darken.","Add the stock and stir until smooth. Add the yeast extract—as the gravy warms it will become incorporated. Taste and season if necessary. When the gravy simmers, it is done.","Strain into a gravy boat or other serving container and allow to cool a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Gravy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Two_bottles_of_Gravy_Browning_produced_by_Krunchie.jpg/960px-Two_bottles_of_Gravy_Browning_produced_by_Krunchie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vouliagmeni","licence":"CC BY-SA 4.0"},{"title":"Cookbook:British Christmas Pudding","name":"British Christmas Pudding","ingredients":["450 g dried mixed fruit (raisins, currants)","55 g flour","100 g brown sugar","½ lemon","½ orange","40 g fresh white breadcrumbs","40 g chopped almonds","2 eggs","75 g butter","1 small apple"],"steps":["Combine all dried mixed fruit in a large bowl. Stir well.","Mix in the flour, then the sugar, lemon, orange, breadcrumbs, and nuts.","Whisk eggs in a separate bowl. Mix eggs into the dry ingredients.","Steam the pudding for several hours, remove it, and put it in a cool place.","Serve with butter, cream, custard, or brandy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABritish_Christmas_Pudding","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/A_cook_of_the_Royal_Household_demonstrating_the_making_of_a_Christmas_Pudding_%28Q_30235%29.png/960px-A_cook_of_the_Royal_Household_demonstrating_the_making_of_a_Christmas_Pudding_%28Q_30235%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horace Nicholls","licence":"Public domain"},{"title":"Cookbook:Breakfast Sludge","name":"Breakfast Sludge","ingredients":["Water","1 granola bar or oatmeal/granola","1 scoop of instant coffee powder","1 teabag or 1 scoop of chai powder","1 tablespoon of sugar","1 scoop of hot chocolate powder","1 pinch of cinnamon powder","Milk"],"steps":["Put water on to boil.","Break up the granola bar into a mug. You will want to ensure that it is very well ground up. The pieces of the granola bar should be about the size of pieces of oatmeal.","Add the instant coffee, chai, sugar, and hot chocolate powder to the cup.","Add cinnamon to taste.","Pour in enough boiling water to fill the cup.","Stir vigorously until everything is mixed and the mixture has a dark brown appearance.","Add milk to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_Sludge","pageImageChecked":true},{"title":"Cookbook:Brown Butter Toffee Chocolate Chip Cookies","name":"Brown Butter Toffee Chocolate Chip Cookies","steps":["Line a baking sheet with baking parchment.","Melt the butter, sugar and salt in a saucepan over medium heat. Add water if necessary to keep fat from separating. Continue to cook until the temperature is 150°C (302°F) and when dropped in water it forms brittle threads.","Pour the toffee onto the prepared baking pan. Freeze until ready to use, about 30 minutes.","Meanwhile, line another baking sheet with parchment.","Melt the butter in a saucepan and cook until it turns dark brown. Remove from the heat.","Add an ice cube to the butter and let it melt. Repeat with remaining ice cubes.","Combine the sugars, espresso powder, salt, and baking soda in a large bowl.","Pour the brown butter into the sugar mixture and beat until combined.","Beat in the eggs and vanilla.","Fold in the flour until combined.","Remove the toffee from the freezer and break into chunks. Put into a zippable bag and break into bits using a rolling pin.","Add the toffee and chocolate to the dough and fold in.","Scoop the dough onto the baking sheet and let it chill for 48 hours for flavors to develop.","When ready to bake, preheat the oven to 163°C (325°F). Line 2 baking sheets with baking parchment.","Arrange the cookies on the baking sheets, leaving at least 2 inches (5 cm) of space between each other.","Bake for 18–20 minutes until golden brown.","Take the cookies out of the oven and sprinkle with a little sea salt before leaving them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Butter_Toffee_Chocolate_Chip_Cookies","pageImageChecked":true},{"title":"Cookbook:Brown Rice Breakfast Bowl","name":"Brown Rice Breakfast Bowl","ingredients":["½ cup oat milk","1 ½ cups cooked brown rice","4 dates, chopped","2 pinches of cinnamon","¼ cup unsalted pumpkin seeds"],"steps":["Combine all ingredients, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Rice_Breakfast_Bowl","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Poha%2C_a_snack_made_of_flattened_rice.jpg/960px-Poha%2C_a_snack_made_of_flattened_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rovingI","licence":"CC BY 2.0"},{"title":"Cookbook:Brown Butter Biscuits","name":"Brown Butter Biscuits","ingredients":["1 stick (125 g/4.4 oz) butter","½ cup () superfine sugar","1 egg","1 teaspoon vanilla extract","2½ cups () self-rising flour"],"steps":["Preheat the oven to . Line 2 baking sheets.","Melt the butter in a pan over a medium heat for 3–5 minutes until the surface is foamy.","Leave it to cool for 5 minutes.","Whisk in the sugar until dissolved.","Leave it to cool for 10–15 minutes until lukewarm.","Beat in the eggs and vanilla.","Fold in the flour until combined.","Roll the dough into 20 balls and place on the prepared baking sheets.","Flatten the biscuits with a fork.","Bake for 12–14 minutes until golden.","Transfer the biscuits to a wire rack and leave it to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Butter_Biscuits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Ballard_OvenReady_Biscuits_1948.jpg/960px-Ballard_OvenReady_Biscuits_1948.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"Public domain"},{"title":"Cookbook:Breakfast Dürüm","name":"Breakfast Dürüm","ingredients":["1 large sheet of lavash or yufka flatbread","1 tbsp water","1 russet potato, grated","4 cups hot water","4 tbsp butter or olive oil, divided","½ cup thinly sliced baby bella or Crimini mushrooms","1 handful of fresh spinach","2 large eggs","1 tbsp milk","¼ cup shredded sharp cheddar","½ ea. onion, diced","5 thin slices cooked beef sirloin or flank"],"steps":["Brush the flatbread with the tablespoon of water to keep it soft. Toast the bread using a skillet or in a toaster oven until brown on edges. Set aside.","Combine the grated potato with half the hot water in a bowl. Let sit for 3 minutes, then stir thoroughly and drain the water from the bowl. Repeat this process with the remaining hot water, then drain the potatoes in a colander. Shake gently in a horizontal motion to remove excess starch and water, then set aside to dry.","Sauté the mushrooms in 1 tbsp butter. Add spinach, and cook on medium heat until slightly wilted.","Whisk together the eggs, seasonings and milk, then pour over the spinach and mushrooms. When the eggs are half-set, sprinkle the cheddar on top, then fold the omelet in half and remove from the skillet.","Heat the remaining butter in the skillet. Turn the heat to high, then add the potatoes, onions, and steak, evenly and fully covering the bottom of the skillet. Season to taste, then let them sear to your desired brownness and crunch, taking care to turn them over. Remove from the heat.","Assemble the dürüm by laying the bread sheet flat, with the longer edges to the left and right sides. Spreading the hummus evenly on the half of the bread farthest from you. Pile the potato mixture and the omelet evenly on the nearest half. Pinch and fold the nearest edge over, then roll into a 5-cm (2-inch) thick cylinder and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABreakfast_D%C3%BCr%C3%BCm","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Breakfast_D%C3%BCr%C3%BCm.jpg/960px-Breakfast_D%C3%BCr%C3%BCm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jarrod Baniqued","licence":"CC0"},{"title":"Cookbook:Brown Rice with Ground Turkey","name":"Brown Rice with Ground Turkey","ingredients":["2 cups cooked brown rice","20 ounces of extra lean ground turkey breast","1 can (12 ounces) diced tomatoes with green chiles","1 ounce vegetable oil","1 tablespoon teriyaki sauce","Seasonings to taste (e.g. garlic powder, lemon pepper, allspice, etc.)"],"steps":["Spray skillet with cooking spray, and sprinkle in garlic powder and other seasonings. Add turkey, and crumble it as it cooks. Add tomatoes, and mix with turkey until turkey is cooked.","Add cooking oil to a wok or deep skillet. Add 1 teaspoon allspice and/or other seasonings.","As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add teriyaki sauce, and mix it evenly.","When ground turkey is done cooking add it to rice in wok, mix it thoroughly, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Rice_with_Ground_Turkey","pageImageChecked":true},{"title":"Cookbook:Bubble and Squeak","name":"Bubble and Squeak","ingredients":["1 medium onion (optional), chopped","1 tablespoon fat or oil","Various cooked vegetables (e.g. potatoes, cabbage, carrots, peas, and/or Brussels sprouts)"],"steps":["Fry the chopped onion in fat or oil.","Chop the vegetables, and add to the pan.","Cook over a medium heat till the underside is golden brown and crispy, then turn it, scraping the crispy bits into the mix. Repeat the turning and scraping a few times until browned and cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABubble_and_Squeak","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Bubble_%26_Squeak_Special_and_hot_chocolate_-_Monty%27s_2025-12-05.jpg/960px-Bubble_%26_Squeak_Special_and_hot_chocolate_-_Monty%27s_2025-12-05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Brown Rice with Other Starches and Vegetables (Pandora's Feast)","name":"Brown Rice with Other Starches and Vegetables (Pandora's Feast)","steps":["Add the brown rice and water to a rice cooker.","Drain, rinse, and add the beans to the rice cooker.","If using, add the garlic to the cooker.","If using, add the sweet potato, squash, beet, or potato.","If using a fuzzy logic (i.e. programmable) cooker, set the cooker to the brown rice setting and turn it on. If using an on/off cooker, simply turn it on.","In about 20–40 minutes, your cooker should finish cooking the rice. When finished, open the lid, add the kale, close the lid, and wait about another minute or two.","Open and serve. Top with oil, yeast, soy sauce and/or sesame seeds, to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Rice_with_Other_Starches_and_Vegetables_(Pandora's_Feast)","pageImageChecked":true},{"title":"Cookbook:Bubble Tea","name":"Bubble Tea","ingredients":["½ cup (125 ml) cooked boba tapioca pearls","1 cup (250 ml) crushed ice","1 cup (250 ml) very strong chilled black tea","1 cup (250 ml) milk, to taste","Honey or granulated sugar, to taste"],"steps":["Place pearls in a large glass.","Combine all remaining ingredients in a cocktail shaker. Shake vigorously until mixture is frothy.","Pour into glass and serve with large-diameter straws."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABubble_Tea","country":"Taiwan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Bubble_tea_six_languages.jpg/960px-Bubble_tea_six_languages.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hippietrail","licence":"CC0"},{"title":"Cookbook:Bruschetta","name":"Bruschetta","steps":["Toast the bread slices in a toaster oven, under a broiler, or on a grill, until they turn golden.","Immediately rub the bread with the cut side of the garlic. Sprinkle with salt and black pepper, and drizzle generously with extra-virgin olive oil.","Serve warm topped with whatever combinations of seasonal ingredients you choose."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABruschetta","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Buffalo Chicken Sandwich","name":"Buffalo Chicken Sandwich","ingredients":["Oil for frying","½ cup flour","½ teaspoon salt","½ cup milk","1 boneless skinless chicken breast, pounded flat","1 hamburger bun","1 leaf green leaf lettuce","2 tomato slices","1 red onion sliced (if it's strong, only use a few rings)","2 tablespoon hot sauce","Blue cheese dressing"],"steps":["Heat just enough oil to cover chicken to 350 °F (175°C) in a large frying pan or a deep-fryer.","Stir together flour and salt. Dredge chicken in milk, then flour mixture, again in milk, then flour a second time. Refrigerate chicken for 10–15 minutes.","Deep fry chicken in oil for 10 minutes or until golden brown. Drain on a rack.","Toast or grill the face of the bun.","Put chicken in a bowl with a lid. Add hot sauce, put lid on, and shake gently to coat.","Put chicken on bun and top with lettuce and tomato. Serve open face, with blue cheese dressing on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABuffalo_Chicken_Sandwich","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Chuck%27s_North_Street_Sub-Way%2C_Buffalo%2C_New_York_-_20220325.jpg/960px-Chuck%27s_North_Street_Sub-Way%2C_Buffalo%2C_New_York_-_20220325.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andre Carrotflower","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)","name":"Bubur Candil (Sweet Glutinous Rice Balls in Coconut Sauce)","steps":["Combine rice flour and tapioca flour until well-mixed. Make a well in the middle, then gradually mix in water and salt. Mix well by hand until it forms a soft dough. Make sure that the dough is not to hard; if necessary add a bit more of water.","Shape the dough into little balls about 1 cm in diameter.","Boil a lot of water in a big stock pot. Put the little balls one-by-one in the boiling water. Cook for about 5 minutes until they float to the surface of the boiling water. Take them out and drain.","For the sauce, mix all the sauce ingredients in a saucepan, and heat until bubbly.","Place the rice balls in the sauce. Cook for further 20 minutes and set aside.","To serve, pour the coconut milk on top. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABubur_Candil_(Sweet_Glutinous_Rice_Balls_in_Coconut_Sauce)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Browned Rice","name":"Browned Rice","ingredients":["½ cup (120 g) uncooked rice","1 can beef consommé","½ stick margarine","1 small onion, chopped"],"steps":["Sauté onion in margarine over medium heat.","Mix rice and consommé in a baking dish. Pour onion and margarine over rice and consommé and mix.","Bake covered for 30 minutes at 350 °F (180 °C).","Remove from oven, and add ½ can water over rice mixture.","Cover and cook an additional 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrowned_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Brown_Rice.jpg/960px-Brown_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Buckeyes","name":"Buckeyes","ingredients":["1 cup (320 g/11 oz) peanut butter","2 tablespoons melted butter","1 teaspoon vanilla","3 cups () powdered sugar","1 small bag () semi-sweet chocolate chips","25 toothpicks"],"steps":["Mix peanut butter, melted butter, vanilla, and powdered sugar in a bowl.","Form the mixture into 1-inch balls.","Place a toothpick into each ball.","Refrigerate or freeze for an hour.","Melt the semi-sweet chocolate chips in a double boiler.","Dip the balls in the melted chocolate, leaving a small exposed circle at the top.","Place on wax paper and remove toothpick.","Refrigerate or freeze."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABuckeyes","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Buckeyes_Peanut_Butter_Balls.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Steven Depolo","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Brown Sugar Icing","name":"Brown Sugar Icing","ingredients":["2 cups (320 g / 11 oz) brown sugar","1 teaspoon vanilla","⅔ cup (165 ml / 5.6 oz) cream","1 tablespoon butter"],"steps":["Boil sugar and cream together until a soft ball forms in cold water.","Cool to .","Add vanilla and butter; beat until thick enough to spread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Sugar_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Pop-Tart-Brown-Cin-Sugar.jpg/960px-Pop-Tart-Brown-Cin-Sugar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Brown Sugar Nutmeg Cookies","name":"Brown Sugar Nutmeg Cookies","ingredients":["375 g all-purpose flour","3 g cream of tartar","2 g baking soda","0.8 g ground nutmeg","205 g shortening, melted and cooled slightly","440 g packed brown sugar","2 eggs","5 ml vanilla extract"],"steps":["Combine flour, cream of tartar, baking soda and nutmeg in a bowl. Set aside.","Beat together in a large bowl the melted shortening and the brown sugar. Beat in the eggs, then the vanilla extract. Gradually blend in the dry ingredients.","Shape dough into a log measuring 1½ inches in diameter. Wrap log in waxed paper or foil and chill for 4 hours or overnight.","Preheat oven to 375°F (180°C). Lightly grease 2 baking sheets.","Slice log into slices ¼ inch thick. Place slices 1 inch apart on the baking sheets.","Bake for 8–10 minutes until lightly colored. Cool on wire racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Sugar_Nutmeg_Cookies","pageImageChecked":true},{"title":"Cookbook:Brown Sugar Brownies","name":"Brown Sugar Brownies","ingredients":["1 cup packed light brown sugar","½ cup (1 stick) butter or margarine, softened","2 eggs","2 ounces (2 squares) unsweetened chocolate, melted","½ cup all-purpose flour","1 cup coarsely-chopped walnuts"],"steps":["Preheat oven to 325°F.","Grease an 8 x 8 x 2-inch square baking pan.","Cream sugar and butter until fluffy.","Beat in eggs.","Beat in melted chocolate.","Mix in flour, then stir in nuts.","Pour into prepared pan.","Bake about 25 minutes.","Cool in pan, and cut into squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Sugar_Brownies","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/2026-06-23_01_49_46_Brown_sugar_brownies_in_Westampton_Township%2C_Burlington_County%2C_New_Jersey.jpg/960px-2026-06-23_01_49_46_Brown_sugar_brownies_in_Westampton_Township%2C_Burlington_County%2C_New_Jersey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bryndzové Halušky (Slovak Dumplings with Cheese)","name":"Bryndzové Halušky (Slovak Dumplings with Cheese)","ingredients":["750 g potatoes, peeled and finely grated","Salt (optional)","250 g all-purpose flour (hladkej múky)","250 g bryndze cheese, cut into very small pieces","100 g bacon (údenej slaniny), cooked and cut into small pieces"],"steps":["Combine the grated potatoes with with the flour and salt to make a dough.","Shape the dough into small cylindrical pieces less than 3 cm in size.","Transfer the dumplings to a pot of boiling salted water. When the dumplings rise to the top of the boiling water, remove one to make sure they are thoroughly cooked.","Remove the dumplings from the pot with a slotted spoon, and transfer to a warmed plate.","Immediately after dumplings are placed on the plate, scatter the cheese over top, and let the cheese melt over the dumplings. Mix if desired.","Sprinkle the crispy bacon bits on top of the cheese.","Serve piping hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABryndzov%C3%A9_Halu%C5%A1ky_(Slovak_Dumplings_with_Cheese)","country":"Slovakia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Bryndzov%C3%A9_halu%C5%A1ky.jpg/960px-Bryndzov%C3%A9_halu%C5%A1ky.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matus Kacmar","licence":"CC BY 2.0"},{"title":"Cookbook:Buchteln (Austrian Sweet Buns)","name":"Buchteln (Austrian Sweet Buns)","steps":["Scald milk by bringing it to at least , then let it cool.","Put the yeast in a small bowl and add some lukewarm milk to it. Add 1 teaspoon of sugar. Let it rest for a moment, as yeast in general needs some time to ferment.","When ready, add the yeast mixture to the bowl with the flour. Put the remaining sugar into the bowl. Make sure the mixture has reached at least room temperature, then mix in the eggs and a pinch of salt. Finally, add ground lemon peel.","Knead it until you get nice, smooth dough.","Use a cloth to cover the bowl. Let it rest until the dough has risen significantly.","In the meantime, thoroughly oil or butter a baking pan, preferably of about 5 to 10 cm height.","When ready, take the dough and put it on a clean, floured surface. Roll the dough to 1 cm thickness. Divide it so that you get equal squares of about 4 x 4 square centimeters each.","Top each square with a dollop of jam. Pinch together the 4 corners of the square to enclose the filling, then roll the bun in your hands to round it out.","Place the buns side-by-side in the greased pan. Cover them with a cloth once more, and let them rest for 20 minutes.","Bake the buns in a preheated oven until they are golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABuchteln_(Austrian_Sweet_Buns)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/Buchteln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gerhard Juengling at de.wikipedia","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Buckwheat Ginger Banana Cake with Chocolate","name":"Buckwheat Ginger Banana Cake with Chocolate","ingredients":["1 cup (135 g) buckwheat flour","1 tsp baking powder","1 tsp baking soda","¼ cup (60 ml/70 g) maple syrup","¼ cup (60 ml/65 g) unsweetened applesauce","Juice of ½ lemon","1 tbsp (8 g) grated fresh ginger","3 very ripe bananas (should have dark spots on the peel)","¼ cup (30 g) roughly-chopped dark chocolate or chocolate chips"],"steps":["Preheat oven to 170°C (338°F).","Mix the buckwheat flour, baking powder and baking soda in a bowl, and set aside.","Mix the maple syrup with the applesauce, the lemon juice, and the grated ginger. Mash the bananas using the back of a fork before mixing them with the other wet ingredients.","Combine the dry ingredients with the banana mixture. Be careful not to overmix—you don’t want to beat out all of the air.","Once everything is well-mixed, add the dark chocolate and gently mix again.","Line a cake pan (20 x 20 cm/ 8 x 8 inch) with parchment paper and pour the batter into it.","Place in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABuckwheat_Ginger_Banana_Cake_with_Chocolate","pageImageChecked":true},{"title":"Cookbook:Bua Loi (Rice Balls in Sweet Coconut Milk)","name":"Bua Loi (Rice Balls in Sweet Coconut Milk)","ingredients":["2 cups sweet glutinous rice flour","1 cup steamed and mashed taro root","¼ cup water","Coconut milk"],"steps":["Combine rice flour, mashed taro, and water to make a dough.","Shape the dough into small balls, using additional rice flour to prevent sticking.","Bring a large pot of water to a boil. Add the dough balls to the boiling water. They will initially sink but will gradually float to the surface as they cook.","Remove the cooked bua loi from the pot, and drain the water.","Transfer the bua loi to a dish, and serve with coconut milk. This dish is best served hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABua_Loi_(Rice_Balls_in_Sweet_Coconut_Milk)","pageImageChecked":true},{"title":"Cookbook:Brown Sauce (Hartshorne)","name":"Brown Sauce (Hartshorne)","ingredients":["1 tbsp sugar","2 tbsp French vinegar","3 tbsp olive oil","1 tbsp mustard","1 tbsp salt","1 tbsp pepper"],"steps":["Mix together the sugar, vinegar, olive oil, mustard, salt, and pepper.","Serve or store in a bottle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Brown Sugar Mulling Spice Mix","name":"Brown Sugar Mulling Spice Mix","ingredients":["1 cup () brown sugar","2 teaspoons ground cinnamon","1 teaspoon ground cloves","1 teaspoon dried ground orange peel","1 teaspoon ground allspice","½ teaspoons ground nutmeg"],"steps":["Combine all ingredients in a medium bowl.","Stir with wire whisk until well blended.","Store in an airtight container in a cool place."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABrown_Sugar_Mulling_Spice_Mix","pageImageChecked":true},{"title":"Cookbook:Bulgur Burgers","name":"Bulgur Burgers","ingredients":["3 cups water","2 cloves garlic","1 ½ cups bulghur","2 tablespoons vegetable oil","½ cup scallions, chopped","½ cup carrots, grated","¼ cup fresh parsley, chopped","¼ cup tahini","2 tablespoons tomato paste","2 tablespoons soy sauce","1 teaspoon Dijon mustard","1 dash ground black pepper"],"steps":["Bring the water to a boil.","While it is heating, use a heavy pan or skillet to sauté the garlic and bulghur in the oil on medium-high heat for 2 minutes, stirring frequently.","Add the boiling water to the skillet. Return to a boil, cover, and reduce heat to low.","Simmer for 15 to 20 minutes, until all of the water is absorbed and the bulghur is soft but still chewy.","When the bulghur is ready, stir in the scallions, carrots, parsley, tahini, tomato paste, soy sauce, mustard, and pepper. With moistened hands, form the bulghur mixture into 6 to 8 burgers.","Cook the patties in a lightly-oiled heavy skillet on medium-low heat for about 10 minutes, flipping the burgers once when the outside is crunchy, or bake on an oiled baking sheet for 20 minutes at 375 °F (190 °C)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgur_Burgers","pageImageChecked":true},{"title":"Cookbook:Bulgogi","name":"Bulgogi","ingredients":["1 lb (450 g) beef suitable for grilling, sliced as thin as possible","3 green onions, sliced on the bias","4 button mushrooms (optional), sliced","½ onion (optional), thinly sliced","¾ cup soy sauce","¼ cup white granulated sugar","¼ cup (4 tbsp) sesame oil","4 tsp pepper","1–2 tbsp minced garlic","1 tbsp mirin (optional)"],"steps":["Combine all the ingredients in a big bowl. Marinate for at least 30 minutes, but marinating overnight will get the best flavor and tenderization.","Grill the beef.","Serve with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgogi","country":"South Korea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Korean_marinated_beef_-Bulgogi-_%288634652350%29.jpg/960px-Korean_marinated_beef_-Bulgogi-_%288634652350%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chloe Lim from Seoul, South Korea","licence":"CC BY 2.0"},{"title":"Cookbook:Bulgarian Meatball Soup (Supa Topcheta)","name":"Bulgarian Meatball Soup (Supa Topcheta)","ingredients":["1 lb (450 g) ground beef","6 Tbsp rice","1 tsp paprika","1 tsp dried savory","Salt to taste","Pepper to taste","6 cups water","2 beef bouillon cubes","½ bunch green onions, sliced","1 green bell pepper, chopped","2 carrots, peeled and sliced thin","3 tomatoes, peeled and chopped","½ bunch parsley, minced","1 egg","1 lemon, juiced"],"steps":["Combine beef, rice, paprika, and savory.","Season to taste with salt and pepper, and mix lightly but thoroughly.","Form mixture into 1-inch (2.5 cm) balls, then roll in flour.","Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots, and tomatoes in large pot. Cover, bring to boil, reduce heat, and simmer 30 minutes.","Add meatballs, cover, and bring to boil again. Reduce heat and simmer 20 minutes.","Add chiles and simmer, covered, 40 minutes or until rice is cooked.","Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed.","Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup.","Heat gently, stirring, until soup is thickened slightly, but do not allow to boil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgarian_Meatball_Soup_(Supa_Topcheta)","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Bulgarian Fresh Sausage (Kebapcheta)","name":"Bulgarian Fresh Sausage (Kebapcheta)","ingredients":["1 kg minced meat (approximately 60% pork + 40% beef)","Salt to taste","½ teaspoon cumin","½ teaspoon black pepper","2–3 tablespoons water"],"steps":["Salt the meat, and mix well with spices and water.","Cover, and let stand in the refrigerator for 1–2 days. This is the most important and tricky part of the recipe, as the goal is to allow the meat to ferment.","Form mixture into oblong rissoles (skinless sausages) by passing through a grinder with a funnel at the end.","Grill sausages on medium-high heat. Do not flip more than once when grilling—flipping multiple times will produce a dry instead of juicy product.","Serve hot with your choice of sides. They are best with golden French fries and cold beer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgarian_Fresh_Sausage_(Kebapcheta)","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Bulgarian Tripe Soup (Shkembe Chorba)","name":"Bulgarian Tripe Soup (Shkembe Chorba)","ingredients":["1 tbsp butter","3½ cup beef stock","1 ea. onion, chopped fine","1 tsp salt","1 ea. bell pepper, cut into thin-strips","½ tsp dried marjoram","1 ea. bay leaf","2 tbsp flour","2 tbsp parsley, chopped fine","1 can (6 oz / 180 g) tomato paste","1 ea. garlic clove, crushed","1½ lb (675 g) tripe, cooked","⅔ cup grated Kashkaval cheese"],"steps":["Combine onion, red pepper, butter in large saucepan.","Sprinkle flour over onion mixture, then stir in the tomato paste.","Cut tripe into thin strips.","Add tripe pieces, stock, salt, marjoram and bay leaf to onion mixture.","Partially cover the pot and simmer 30 minutes.","Remove and discard bay leaf.","Pour soup into a tureen or serve in individual bowls.","In a small bowl, combine parsley, garlic and cheese. Sprinkle over hot soup and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgarian_Tripe_Soup_(Shkembe_Chorba)","country":"Bulgaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/%C4%B0%C5%9Fkembe_soup.jpg/960px-%C4%B0%C5%9Fkembe_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Bulgur Bread","name":"Bulgur Bread","steps":["Combine the boiling water and the bulgur, and let stand for 15 minutes.","In a separate bowl, mix together lukewarm water, yeast, and sugar. Let rest a few minutes until it bubbles.","In a separate bowl, mix together molasses, margarine, and oil.","When the bulgur mixture is lukewarm, combine it with the yeast mixture and molasses mixture.","In a large bowl, combine the 2 cups of flour and the salt. Add the bulgur mixture, and mix thoroughly.","Add the remaining 3 cups of the flour, and knead for 8–10 minutes.","Grease a clean bowl, and add the dough. Cover with plastic wrap and a warm, damp cloth, then put in a warm place and let it rest until doubled in volume.","Gently deflate the dough, and divide it into 3 pieces.","Shape each piece into a round loaf, and cut ½-inch deep slashes in the tops. Let rise again.","Bake at 375°F (190°C) for 10 minutes, then turn the temperature down to 350°F (175°C) and bake for 20–25 more minutes or until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABulgur_Bread","pageImageChecked":true},{"title":"Cookbook:Butter Tea","name":"Butter Tea","ingredients":["1 tablespoon regular black tea leaves (preferably Nepalese or Indian)","3 cups whole milk (or 1½ cup half-and-half + 1½ cup water)","2 tablespoons unsalted butter","Salt to taste"],"steps":["Boil tea with milk for 2–10 minutes, depending upon the strength of tea desired","Strain into tea cups.","Add butter and salt. Stir thoroughly, ideally by carefully using a blender, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButter_Tea","country":"China","region":"Tibet","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2d/Monk_churning_butter_tea.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"John Hill (talk)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Butterbeer","name":"Butterbeer","ingredients":["1 pint vanilla ice cream, softened","¼ cup butter, softened","⅓ cup brown sugar","2 teaspoons ground cinnamon","1 teaspoon grated nutmeg","1 quart apple juice"],"steps":["Mix all ingredients thoroughly in a bowl.","Divide between mugs.","Heat as desired, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButterbeer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Butterbeer%21_%2829066680340%29.jpg/960px-Butterbeer%21_%2829066680340%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HarshLight from San Jose, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Burgoo","name":"Burgoo","ingredients":["1 pound (450 g) mixed cooked meats (beef, lamb, pork, chicken, game, etc.)","½ gallon (2 liters) chicken stock","½ gallon (2 liters) beef stock","1 ounce (30 ml) Worcestershire sauce","1 cup tomatoes, diced","1 large onion, diced","1 stalk celery, diced","1 small green bell pepper, diced","1 large potato, diced","2 large carrots, diced","¼ cup peas","½ cup okra","¼ cup lima beans","½ cup yellow corn","2 teaspoons garlic, minced","Salt to taste","Pepper to taste"],"steps":["Combine all ingredients in a pot, and bring to a boil.","Reduce heat and simmer for 2 hours, skimming the top as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABurgoo","pageImageChecked":true},{"title":"Cookbook:Buttermilk Biscuits","name":"Buttermilk Biscuits","steps":["Move oven rack to highest position, and preheat to 450 °F.","Grease the bottom of a cookie sheet with shortening or butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButtermilk_Biscuits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Burger_King_Buttermilk_Biscuit_Sausage_sandwich_%2834500052032%29.jpg/960px-Burger_King_Buttermilk_Biscuit_Sausage_sandwich_%2834500052032%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Bumbleberry Souffle","name":"Bumbleberry Souffle","ingredients":["1 slice butter","1 cup raspberries","1 cup blackberries","Eggs","1 cup cream","3 tbsp vanilla extract","1 ⅓ cup sugar"],"steps":["Preheat oven to 325°F (165°C).","Place the butter in a baking dish, and melt in the oven.","Place the raspberries and blackberries in the buttered dish.","Combine the eggs, cream, vanilla, and sugar, then pour it over the berries in the dish.","Bake for 45 minutes to 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABumbleberry_Souffle","pageImageChecked":true},{"title":"Cookbook:Burple Nurples","name":"Burple Nurples","ingredients":["1 egg","2 sticks butter, melted","1 cup granulated sugar","1 pinch ground coriander","1 cup flour"],"steps":["Preheat oven to 320°F.","In a bowl, gently crack egg.","Mix in sugar, then butter, flour, and coriander to make a dough.","Shape dough into small balls.","Place dough balls on a cookie sheet.","Bake for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABurple_Nurples","pageImageChecked":true},{"title":"Cookbook:Burrito Mix","name":"Burrito Mix","ingredients":["1–2 lbs meat","1 whole onion, diced","1 can black beans, rinsed","1 can corn w/ juice","1 can diced tomatoes","1 cup salsa (any heat intensity)","1 cup instant rice","1 cup water","1 packet taco seasoning"],"steps":["Brown the meat and onion in saucepan.","Mix in black beans, corn, tomatoes, salsa, rice, water, and taco seasoning. Simmer until done.","Use as a filling in burritos."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABurrito_Mix","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/NoBeef_mince_in_chipotle_burrito_-_A_Tribe_Called_Veg_2024-04-06.jpg/960px-NoBeef_mince_in_chipotle_burrito_-_A_Tribe_Called_Veg_2024-04-06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Buffalo Wings","name":"Buffalo Wings","ingredients":["48 chicken wingettes","Oil for deep frying","Poultry Shake, as needed","½ cup unsalted butter, melted","½ cup Smoky Chipotle Hot Sauce","¼ cup tomato paste","1 tbsp soy sauce","Chili leaves, optional"],"steps":["Sprinkle chicken with the Poultry Shake.","Heat the oil to 350 °F (180°C). Add the chicken pieces to the hot oil, and fry for 11 minutes. Drain on a cooling rack.","Meanwhile, combine remaining ingredients. Add wings and toss to coat and serve.","Garnish with the chili leaves, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABuffalo_Wings","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Homemade_buffalo_wings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"stef yau","licence":"CC BY 2.0"},{"title":"Cookbook:Burmese Pork Curry","name":"Burmese Pork Curry","ingredients":["8 dried red chillis","2.5 cm fresh root ginger, crushed","Lemongrass stalks, finely chopped","15 ml (1 tbsp) fresh galangal, chopped","15 ml (1 tbsp) shrimp paste","30 ml (2 tbsp) fine brown sugar","675 g pork, diced into chunks","600 ml (2½ cup) water","10 ml (2 tsp) ground turmeric","5 ml (1 tsp) dark soy sauce","200 g French (green) beans","5 ml (1 tsp) brown sugar","45 ml (3 tbsp) tamarind juice or 5 ml (1 tsp) tamarind pulp concentrate","15 ml (1 tbsp) minced garlic","4 shallots, finely chopped","15 ml (1 tbsp) fish sauce","Fresh red chillis, to garnish"],"steps":["Soak the dried chilli in warm water for 20 minutes.","Crush the ginger, chilli, lemongrass, and galangal in a mortar and pestle until they form a coarse paste.","Add the shrimp paste and fine sugar, and continue grinding to a dark grainy paste.","Place the pork in a wok or large frying pan over medium heat, and stir in the curry paste until the meat is well coated.","Cook the pork over a low heat, stirring occasionally, until the meat changes colour and renders some of its fat, and the curry has started to release its aroma.","Stir in the turmeric, water, and soy sauce, then simmer gently, uncovered, for 40 minutes until the meat is tender.","Steam the beans separately for about 10 minutes.","Stir the sugar, tamarind, garlic, shallots, and fish sauce into the meat until the sugar and tamarind are dissolved.","Garnish with the fresh chillis and steamed beans, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABurmese_Pork_Curry","country":"Myanmar","pageImageChecked":true},{"title":"Cookbook:Buttered Popcorn","name":"Buttered Popcorn","ingredients":["1 bowl of popped popcorn","Salt","Melted butter"],"steps":["Toss the popcorn with melted butter","Sprinkle with salt if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButtered_Popcorn","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Hemerocallis_Buttered_Popcorn_cropped.jpg/960px-Hemerocallis_Buttered_Popcorn_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"File:Hemerocallis Buttered Popcorn.jpg: F. D. Richards derivative work: James Steakley","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Bunny Chow","name":"Bunny Chow","steps":["Heat the oil in a large pot over medium heat.","Add the onion and cook until softened.","Stir in the garlic and ginger and cook for 1 minute.","Add the curry powder, turmeric, and paprika. Stir until fragrant.","Add the meat or vegetables and cook until lightly browned.","Add the tomatoes and cook until softened.","Add the potatoes and water, and season with a little salt and pepper.","Simmer for 30–40 minutes, or until the meat and potatoes are tender and the sauce has thickened. Adjust the seasoning as necessary.","Cut the loaf of bread into halves or quarters, and remove part of the soft interior from each piece to create a cavity.","Fill the bread cavity generously with hot curry.","Garnish with coriander if desired and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABunny_Chow","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Bunny_Chow_with_Lamb_%26_Potato_-_African_Chow_2023-07-27.jpg/960px-Bunny_Chow_with_Lamb_%26_Potato_-_African_Chow_2023-07-27.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Cabbage Kimchi","name":"Cabbage Kimchi","ingredients":["1 head napa cabbage (baechu, Chinese cabbage, wombok)","½ cup sea salt (or any coarse salt)","1 cup water","2 tbsp minced garlic","1 tsp minced ginger","½ cup gochugaru (Korean chile flakes)","2 tsp salt","1 tbsp sugar","¼ cup aekjeot (Korean fish sauce)","½ onion, thinly sliced","¼ carrot, thinly julienned","¼ Korean radish (muwoo), thinly julienned","4 green onions, cut into 3-cm pieces"],"steps":["Quarter the napa cabbage, wash, and drain.","Combine coarse sea salt and water.","Put cabbages in salted water and take out one at a time to get salt down.","Add cabbages to a container. Pour salted water over top, and set aside for at least 6–8 hours (overnight is great). The cabbage should be soft enough to bend.","Wash cabbages and drain well.","Combine gochugaru, salt, sugar, jeot gal (Korean fish sauce), minced garlic, and minced ginger.","Mix the onion, carrot, radish, and green onion into the chilli powder mixture.","Take one cabbage, and stuff the above mixture between every layer.","Try to fold the cabbage in half. With 2 outer leaves, wrap the whole thing securely.","Put cabbages in an airtight container, and let it sit at room temperature overnight.","Refrigerate for 2–3 days at minimum. After a few days, you will notice some liquid. This is totally normal and a sign that the kimchi is ripening.","Enjoy your kimchi!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACabbage_Kimchi","country":"South Korea","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Korean_cuisine-Kaesong_bossam_kimchi-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aron Danburg from Taipei, Taiwan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cabbage Rolls in Yogurt Sauce (Sarmi)","name":"Cabbage Rolls in Yogurt Sauce (Sarmi)","ingredients":["500 g (about 1 ⅛ lb) minced (ground) veal or beef","300 g (about ¾ lb) minced (ground) pork","1 bunch of spring onions","½ cup uncooked rice","1 cup yogurt","Parsley","Mint","Paprika (optional)","Pepper","30–40 grape or cabbage leaves (depending on the size, a substantially smaller number of leaves may be needed)","100 g butter or ½ cup sunflower oil","Salt"],"steps":["Boil the vine or cabbage leaves in salted water until they look cooked and are just bendable enough to roll. Drain and allow to cool during the following steps.","Lightly fry the finely chopped onions in a small amount of oil, and stir in a teaspoon or more of paprika.","Add the meat, rice, pepper, mint, and finely chopped parsley, then cook until the meat looks almost done.","Add ¾ cup of water, bring to a boil, then immediately cover and reduce heat to a bare minimum for 10 minutes, until the water is absorbed by the rice. Uncover and fluff as needed with a small spatula or spoon. Allow to cool to handling temperature.","Put 1 teaspoon of the meat mixture on each leaf and make into a rolled, fully enclosed, package, similar to a small egg roll. A bit more filling can be used if you are using large cabbage leaves, but try to make all the rolls somewhat uniform in size.","Arrange the rolls in a saucepan, add 1½ cups of warm water, cover, and simmer gently over low heat.","In the meantime, mix the yogurt with a bit of paprika for color (or omit if you wish to keep the dish somewhat white in color), and other spices as you desire.","When rolls are done, allow to cool a bit, gently transfer to a dish, and add the yogurt mixture to coat.","Serve with vegetables of your choice. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACabbage_Rolls_in_Yogurt_Sauce_(Sarmi)","country":"Bulgaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Sarmi.jpg/960px-Sarmi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY 2.5","pageImageChecked":true},{"title":"Cookbook:Buttermilk Ranch Dressing","name":"Buttermilk Ranch Dressing","ingredients":["2 tbsp lemon juice","1 cup buttermilk","1 cup mayonnaise","¾ cup sour cream","2 cloves garlic, minced","1 tsp oregano","2 tsp onion powder","½ tsp black pepper"],"steps":["Mix ingredients until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButtermilk_Ranch_Dressing","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Ranch_dressing.jpg/960px-Ranch_dressing.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Whitney from Chicago, IL","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Bête Noire (Flourless Chocolate Cake)","name":"Bête Noire (Flourless Chocolate Cake)","ingredients":["½ cup water","1 ⅓ cup white granulated sugar","4 oz (120 g) bittersweet chocolate, finely chopped","8 oz (230 g) unsweetened chocolate, finely chopped","½ lb (225 g) butter","5 beaten eggs"],"steps":["Heat the water and sugar together until fully dissolved.","Melt butter in a large saucepan over a low heat.","Add the chopped chocolate to the melted butter, and whisk until smooth.","Whisk in the sugar syrup and allow to cool slightly.","Add the eggs and whisk until well blended.","Pour the mixture into a greased and parchment-lined 9-inch (23 cm) springform pan.","Wrap the bottom and sides of the springform in aluminum foil so that no water can seep to the cake while it is cooking in the water bath.","Cook in a bain-marie at 350°F (180°C) in an oven for 25–30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%AAte_Noire_(Flourless_Chocolate_Cake)","pageImageChecked":true},{"title":"Cookbook:Buttery Noodles with Cheese","name":"Buttery Noodles with Cheese","ingredients":["Dry linguine or Spaghetti (enough for 2 people)","1 vegetarian bouillon cube","1–2 pat(s) butter","Goat cheese (2 pats of butter worth)—Parmesan is an acceptable substitute","3–5 cloves garlic (optional)","Herbs (e.g. basil, oregano, etc; optional)","Textured vegetable protein (optional)","1 whole tomato (optional), diced"],"steps":["Fill pot with enough water for 2 servings of linguine.","Put pot over high heat, and add vegetarian bouillon cube.","As soon as the water boils, add linguine and textured vegetable protein.","When the linguine is done, pour out most of the water, so that there is approximately an inch left.","Add butter, cheese, chopped tomato, and herbs.","Crush in garlic cloves and add to pot","Stir frequently until it is of desired thickness."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButtery_Noodles_with_Cheese","pageImageChecked":true},{"title":"Cookbook:Cabbage Rolls in Tomato Sauce (Holubtsi)","name":"Cabbage Rolls in Tomato Sauce (Holubtsi)","ingredients":["12 cabbage leaves","½ cup chopped onion","2 tsp salt","1 tsp pepper","½ cup milk","1 lb (about 500 g) ground beef","¾ cup cooked rice","1 egg"],"steps":["Preheat oven to 350°F (175°C).","Put cabbage into pot of boiling water, cover, let sit for three minutes, then drain.","Combine ground beef, milk, egg, rice, onion, pepper, and salt. Divide into twelve portions.","Place 1 meat portion on each cabbage leaf.","Roll leaf around filling and fasten with toothpick.","Place the rolls in a baking dish.","Combine tomato paste, tomatoes, sugar, water, and vinegar, then pour over cabbage rolls.","Cover baking dish, and bake at 350°F (175C) for 40 minutes.","Remove cabbage rolls from pan, and take out toothpicks. Place on the serving dish","Add cornstarch and water to sauce mixture and stir together. Warm, if needed, to allow the cornstarch mixture to thicken the sauce.","Pour the completed sauce over the rolls on the serving dish.","Garnish as desired and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACabbage_Rolls_in_Tomato_Sauce_(Holubtsi)","country":"Ukraine","pageImageChecked":true},{"title":"Cookbook:Börek (Turkish Filled Pastries)","name":"Börek (Turkish Filled Pastries)","steps":["Remove the phyllo sheets from the container. Unfold carefully so as not to break them. Lay them flat and cover with a clean, damp tea towel to prevent them from drying out—this is important.","Working quickly, cut the phyllo into lengthwise thirds (step 1 in the diagram). Lay one of these out and cover the other two with the damp tea towel.","Brush the strip of phyllo with the melted butter. Place a heaped teaspoonful of filling on one end of the strip (step 2 in the diagram).","Fold the right lower corner upward over the filling to form a triangle (step 3 in the diagram).","Now fold the right upper corner over to the left (step 4 in the diagram).","Continue folding in this manner until you reach the end of the strip.","Trim of any excess dough and seal the edges by rubbing a damp finger over the dough and pressing the edge of the triangle where the strip ends.","Fry in oil at 340°F until golden brown or bake at 350°F for 15 minutes.Prewrapped, uncooked börek freezes well. To cook, bake at 325ºF for 30 minutes. Do not deep-fry frozen foods. Splattering oil can cause burns and fires. You may sautée them in a covered pan 2 or 3 at a time. Hold the cover in front of your face as you place each börek in the pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%B6rek_(Turkish_Filled_Pastries)","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Cheese_borek_-_Lily%27s_Cafe%2C_Brighton_2024-02-03.jpg/960px-Cheese_borek_-_Lily%27s_Cafe%2C_Brighton_2024-02-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Béarnaise Sauce","name":"Béarnaise Sauce","ingredients":["30 ml (2 tablespoons) tarragon vinegar","30 ml (2 tablespoons) sherry vinegar or dry white wine","1 shallot, finely chopped","2 egg yolks","75–100 g (⅓–½ cup / 3–4 oz) melted butter (warm but not hot)","Salt","Cayenne pepper to taste","1 tablespoon freshly-chopped tarragon","1 tablespoon freshly-chopped parsley"],"steps":["Put the vinegars, shallot, and herbs in a small saucepan; simmer until reduced to 1 tablespoon. This is the flavorful glaze. Strain and set aside to cool.","Add the egg yolks and whisk until the ribbon stage with a balloon whisk.","Place the bowl over a pan of hot water (a double boiler) and continue whisking. Gradually add the melted butter, whisking until the sauce thickens and all the butter has been added.","Season and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%A9arnaise_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/B%C3%A9arnaise_sauce_with_Tarragon_garnish.jpeg/960px-B%C3%A9arnaise_sauce_with_Tarragon_garnish.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alexander Guy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Butterscotch Sauce","name":"Butterscotch Sauce","ingredients":["300 g brown sugar or Muscovado sugar","150 g unsalted butter","1 tsp vanilla essence","1 tbsp black treacle (optional)","300 ml double cream (~48% butterfat)"],"steps":["Combine the sugar, butter, vanilla, and treacle in a saucepan over low heat, and gently stir until everything has melted. Low heat is needed so that the sugar does not burn and so, when you add the double cream, the cream does not split.","When everything has combined, slowly add in the double cream and gently stir.","Once the cream has been mixed in, turn up to a medium heat. Stirring gently, wait until the sauce is bubbling and hot, then take it off the heat.","Combine the sauce with the recipe of your choice and/or place into a pouring jug and keep warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButterscotch_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Butterscotch_Cupcakes.jpg/960px-Butterscotch_Cupcakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ArtOfHappiness","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Buñuelos (Sweet Fried Pastry)","name":"Buñuelos (Sweet Fried Pastry)","ingredients":["5 eggs","¼ cup white sugar","1 teaspoon vegetable oil","2 cups all-purpose flour","1 teaspoon baking powder","1 teaspoon salt","1 cup white sugar","1 teaspoon ground cinnamon","1 cup vegetable oil for frying"],"steps":["In a large bowl combine eggs with ¼ cup sugar, and beat until thick and lemon-colored. Add the oil.","Combine 1 ½ cups of the flour, the baking powder, and the salt. Gradually add this to the egg mixture and beat well.","Turn dough out onto a floured board (use remaining ½ cup flour) and knead thoroughly until dough is smooth.","Shape dough into 16 balls. Roll each one into a circle about 5 inches (13 cm) in diameter. Let stand uncovered on waxed paper for about 10 minutes.","Heat oil in a deep frying pan to 350°F (175°C). Fry dough circles until golden brown, turning once. Drain on paper towels.","Combine the cinnamon and 1 cup sugar. Sprinkle fried dough with sugar/cinnamon mixture. Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ABu%C3%B1uelos_(Sweet_Fried_Pastry)","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Butternut Squash Soup","name":"Butternut Squash Soup","ingredients":["1 medium butternut squash","2 medium onions, peeled and halved","2 tbsp olive oil","2 cloves garlic, minced","4 cups chicken stock or vegetable stock","¼ cup cream sherry","1 tsp nutmeg"],"steps":["Preheat oven to 400 °F.","Cut squash in half lengthwise and remove seeds.","Rub onions and squash with olive oil. Bake uncovered for about 1 hour or until done. Cool slightly.","Spoon squash pulp into a food processor. Add onions and 1–2 cups of chicken stock. Purée until smooth.","Pour into cooking pot. Add garlic, sherry and nutmeg, and stir over medium heat.","Add remaining stock and cook until hot. Season to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AButternut_Squash_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Butternut_squash_soup_-_El_Dorado_Kitchen_-_Nov_2018_-_Sarah_Stierch_01.jpg/960px-Butternut_squash_soup_-_El_Dorado_Kitchen_-_Nov_2018_-_Sarah_Stierch_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Béchamel Sauce (Louisiannaise)","name":"Béchamel Sauce (Louisiannaise)","ingredients":["1 cup milk","¼ ea. onion or 2 garlic cloves","1 bay leaf","1–2 tbsp butter","1–2 tbsp flour","Salt","Pepper"],"steps":["Warm the milk, then add the onion and bay leaf. Steep for 15 minutes.","Melt the butter in a saucepan.","Whisk in the flour, and cook on medium to medium-high heat to make a roux.","Gradually whisk in the milk.","Cook, stirring constantly, until thick.","Season with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%A9chamel_Sauce_(Louisiannaise)","country":"France","pageImageChecked":true},{"title":"Cookbook:Cabbage Fufu","name":"Cabbage Fufu","ingredients":["Cabbage","Xanthan gum","Water"],"steps":["Peel and discard outer leaves from cabbage.","Rinse cabbage and cut into pieces.","Blend cabbage to a paste, add water as needed.","Remove excess water from the blended cabbage by sieving it through chiffon cloth or muslin.","Cook cabbage paste for few minutes.","Stir in xanthan gum until smooth and lump-free.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACabbage_Fufu","pageImageChecked":true},{"title":"Cookbook:Béchamel Sauce (Beeton)","name":"Béchamel Sauce (Beeton)","ingredients":["40 g (1½ oz) of plain flour","40 g (2 oz) of butter","700 ml (1¼ pints) of milk (or white stock)","1 small onion or shallot","1 small bouquet-garni (parsley, thyme, bay leaf)","10 peppercorns","½ bay leaf","½ tsp cayenne","½ tsp nutmeg","½ tsp salt"],"steps":["Put the milk into a saucepan and place on the hob. Add the onion or shallot, the bouquet garni, peppercorns, mace, and bay leaf, and bring to a boil.","In another saucepan, melt the butter, stir in the flour, and cook a little without browning to make a roux.","Stir in your hot milk mixture and whisk over the heat until it boils, then bring down the temperature and let it simmer for 15 to 20 minutes.","Strain and pass through a sieve or muslin, return to the saucepan, and season lightly with ½ tsp nutmeg, ½ tsp cayenne, and ½ tsp salt.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%A9chamel_Sauce_(Beeton)","pageImageChecked":true},{"title":"Cookbook:Béchamel Sauce (Basic)","name":"Béchamel Sauce (Basic)","ingredients":["50 g (¼ cup) butter","50 g (¼ cup) white wheat flour (type 405)","1000 ml (4½ cups) whole milk (>3% milk fat)","1 small onion","1 fresh bay leaf","Salt","Pepper"],"steps":["In a saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux.","Cook the roux over gentle heat for 3–5 minutes, but do not brown. This cooking is necessary to remove the floury taste.","In a separate pot, begin heating the milk. Peel the onion, but do not cut it.","Add the onion and bay leaf into the pot with the milk. Keep stirring until milk is heated to 80°C. Do not let the milk adhere and cook to pot bottom.","Remove onion and bay leaf.","Gradually whisk the heated milk into cooked roux. Add salt and pepper to taste.","Stir and cook for 15 minutes until thickened. No lumps should be present."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%A9chamel_Sauce_(Basic)","pageImageChecked":true},{"title":"Cookbook:Bánh chưng","name":"Bánh chưng","ingredients":["1½ cups mung beans, washed and soaked in water for 4 hours, or better overnight","5½ cups sticky rice, washed and soaked in water for 4 hours, or better overnight, and seasoned with salt","500 g pork belly","2½ tsps salt","2½ tsps black pepper, preferably freshly ground","3 tbsps fried shallot","1 tbsp vegetable oil","3 shallots, minced","2 tbsps fish sauce","1 kg banana leaves, fresh or thawed"],"steps":["To make the fillings for bánh chưng, soak the mung beans in water for at least 4 hours, or better overnight.","Place the mung beans in a pot and fill with water until covered.","Bring the pot to a boil and then reduce heat to a simmer.","Cook until the beans are soft and easily mashable for about 20 minutes.","Mash the beans into a paste. Season to taste with 1 tsp salt, stock powder, fried shallots, 1 tsp pepper and 1 tbsp vegetable oil.","For the meat, use both lean pork and pork fat. Cut them into large cubes, then season with ½ tsp salt and 1½ tsp pepper. Also add the minced shallots and 2 tbsps fish sauce. Mix well and let it marinate for a few hours.","Take about a cup of the mashed mung beans, spread it out on a thin plastic film, add a few pieces of lean pork and pork fat and shape it into a round or squared piece.","Tear the banana leaves into very large pieces, around 18 to 20 inches.","Lay out two sheets of partially overlapping banana leaves on a flat surface. Place a cup of sticky rice, which has been soaked in water overnight and seasoned with salt, at the center of the leaves. Place the fillings on top of the rice and then cover it up with another cup of sticky rice. Fold the leaves and wrap it up tightly like a present.","To prevent water penetrating into the cake during the boiling process, it is important to wrap up the cake two times. For the inner layer, make sure that the darker side of the banana leaf faces the rice so that it can tint the cake with a nice subtle green color later on. However, for the outer layer, the darker side of the banana leaf should face outside to give it a beautiful green package.","After the cake has been wrapped up, tie the cake tightly with twines.","Arrange the cakes tightly in a large stockpot and fill with water. Bring the stockpot to a boil and let it simmer until the cakes feel plump and the rice is congealed for about 6 to 8 hours.","To enjoy the cake, just removes the twines and unwrap the cake. Because the cake is sticky, it might be difficult to cut it with a knife. Cut the cake into wedges or slices using a thread or dental floss.","Bánh chưng is often eaten with pickled onions (dưa hành), pickled vegetables in fish sauce (dưa món), or dipped in sugar for a sweet treat. They can also be sliced, pan fried until golden, and served with sugar or sweet chili sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AB%C3%A1nh_ch%C6%B0ng","country":"Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Banh_Chung_in_Vietnam.jpg/960px-Banh_Chung_in_Vietnam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syced","licence":"CC0"},{"title":"Cookbook:Caesar Salad","name":"Caesar Salad","ingredients":["1 head Romaine lettuce, roughly choppedContrary to popular belief, chopping the lettuce will not cause the edges to brown. If we were using a more delicate leaf, say radicchio, then we would tear it, but we're using Romaine, which isn't that delicate.","¼ cup (about 50 ml) extra-virgin olive oil, divided","Heavy pinch of sea salt","Freshly-ground black pepper","Drizzle of red wine vinegar","3 shots Worcestershire sauce","2 soft-boiled eggs","Garlic croûtons"],"steps":["Drizzle lettuce with 2 tbsp extra-virgin olive oil. Toss to coat.","Add salt and pepper. Toss to coat.","Add vinegar and toss to coat.","Drizzle Worcestershire sauce over lettuce. Toss to coat.","Crack eggs over salad. Toss to coat.","Top with garlic croûtons and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaesar_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Caesar_Salad_-_Purezza_2023-11-22.jpg/960px-Caesar_Salad_-_Purezza_2023-11-22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Campfire Banana Boat","name":"Campfire Banana Boat","ingredients":["1 banana","Mini marshmallows","Chocolate chips"],"steps":["Peel back a 1 ½ inch (4 cm) wide strip of peel from the inside curve of the banana, leaving one end attached to the banana.","Cut out and remove a wedge-shaped cavity from the length of the banana.","Fill cavity with mini-marshmallows and chocolate chips","Replace peel and wrap well in heavy duty foil.","Place on coals for about 5 minutes.","Open carefully and eat with a spoon right from the banana peel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACampfire_Banana_Boat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Banana_boat.jpg/960px-Banana_boat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrew Malone","licence":"CC BY 2.0"},{"title":"Cookbook:California Fusion Peach Salsa","name":"California Fusion Peach Salsa","ingredients":["2 cans (30 oz) peaches, drained and chopped","2 green onions, sliced thin, including tops","2 tablespoons lime juice","2 teaspoons chopped fresh cilantro","2 teaspoons garlic chili sauce","½ teaspoon five spice powder","¼ teaspoon white pepper"],"steps":["In a bowl, mix the drained, chopped peaches, sliced green onions, chopped cilantro, garlic chili sauce, lime juice, five spice powder, and white pepper.","Toss well.","Chill before serving.","Serve as a salsa with tortilla chips or as a garnish for meat dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACalifornia_Fusion_Peach_Salsa","pageImageChecked":true},{"title":"Cookbook:California Curry Chicken","name":"California Curry Chicken","steps":["Heat cooking oil in a 4-quart stockpot.","Add onions and garlic. Fry for about 1 minute.","Add chicken. Stir-fry for about 5 minutes.","Add cooked potatoes.","Add all the spices, and stir to coat chicken and potatoes. Cook for about 5 minutes more.","Add sauce ingredients, stir well, bring to a simmer, and cook for 10 minutes.","Add ¼ cup of mashed potato flakes, and stir until curry is thickened. If a thicker curry is desired, add additional potato flakes a tablespoon at a time until desired thickness is achieved.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACalifornia_Curry_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/5/51/Chicken_curry_at_Divewalk_Cafe_-_Sarah_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Cabbage Salad","name":"Cabbage Salad","ingredients":["½ head (500 grams) white cabbage","100 ml rapeseed oil","2 tablespoons white vinegar","1 pinch of salt","1 pinch of coarsely-ground pepper"],"steps":["Slice the cabbage finely (about 1–2 mm thick).","Make a dressing of oil, vinegar, salt, and pepper. Toss the cabbage with the dressing.","Put the salad in the fridge overnight."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACabbage_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Malfouf_salad.jpg/960px-Malfouf_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Canbel","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cake Brownies","name":"Cake Brownies","ingredients":["2 eggs","1 cup (6 ¾ oz / 2.4 dl) white granulated sugar","½ cup (4 ¼ oz / 120 g) melted butter or cream","4 tbsp cocoa","¾ cup (6 ¼oz / 180 g / 1.8 dl) flour","½ tsp salt","½ tsp baking powder","1 tsp vanilla","½ cup (4 ¼ oz / 120 g / 1.2 dl) chopped walnuts or other nuts (optional)"],"steps":["Preheat oven to 350°F (175°C). Grease a 9 x 9 inch (23 x 23 cm) square cake pan.","Whisk eggs until light in a medium-sized bowl.","Add sugar, melted butter, and cocoa. Mix well.","Add flour, salt, baking powder, vanilla, and nuts. Mix well with a rubber spatula.","Pour into prepared pan. Bake for 20 minutes at 350 °F/175 °C (Gas Mark 4).","Cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACake_Brownies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/1899_Brownie_cake_recipe.png/960px-1899_Brownie_cake_recipe.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Our Horticultural Visitor","licence":"Public domain"},{"title":"Cookbook:Callaloo (Caribbean Stewed Greens)","name":"Callaloo (Caribbean Stewed Greens)","ingredients":["12 taro (dasheen or callaloo) leaves","¼ pound salted beef or salted pork (optional)","8 okra (ochroe)","4 stalks chives","2 sprigs thyme","½ cup chopped onion","1 tsp minced garlic","2 crabs, cleaned and broken in pieces","2 cups coconut milk","2 cups hot water","1 tsp butter"],"steps":["Strip the stalks and midribs from the taro leaves.","Wash and cut leaves and soft stalks, discarding remainder.","Soak salted beef or salted pork, and cut into bite-sized pieces.","Cut okra, chives and thyme into small pieces.","In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.","Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.","Swizzle or beat with a hand beater.","Add butter and stir well.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACallaloo_(Caribbean_Stewed_Greens)","pageImageChecked":true},{"title":"Cookbook:Cachapa (Venezuelan Corn Pancakes)","name":"Cachapa (Venezuelan Corn Pancakes)","ingredients":["1 can (14 fl oz / 398 g) creamed corn","¾ cup pancake mix","¼ cup flour","1 egg","2 tablespoons melted butter or margarine","2 tablespoons sugar, or to taste","Cheese of your choice"],"steps":["Blend all the ingredients together in a blender. The mix should become thick and heavy. If not, add more corn.","Shape the mix into small pancakes approximately ½ inch (1.5 cm) thick and about 5 inches (13 cm) in diameter. Let them cook on medium heat for about 1 minute on each side, or until small bubbles form on the top.","Cachapas should be served hot and may be accompanied with cheese (feta cheese is one option, Mexican white cheese \"Cotija\", Venezuelan or Colombian \"Queso Blanco\" ,\"Queso de Mano\" or \"Queso Guayanes\" where available)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACachapa_(Venezuelan_Corn_Pancakes)","country":"Venezuela","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Cachapa_con_queso_rallado.jpg/960px-Cachapa_con_queso_rallado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seamar31 at English Wikipedia","licence":"Public domain"},{"title":"Cookbook:Café au Lait","name":"Café au Lait","ingredients":["4 cups brewed coffee or 1.5–2 cups (350–475 ml) cold coffee concentrate","4 cups (950 ml) milk"],"steps":["If you are using coffee concentrate, add enough hot water to make 4 cups of coffee.","At the same time, heat the milk over a low to medium heat until scalded.","Pour equal amounts of coffee and scalded milk into bowls or cups."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaf%C3%A9_au_Lait","pageImageChecked":true},{"title":"Cookbook:Calentita (Gibraltarian Chickpea Bread)","name":"Calentita (Gibraltarian Chickpea Bread)","steps":["Mix chickpea flour, water, salt, and pepper in a bowl. Leave to stand, preferably overnight.","Preheat oven to 175°C (350°F). Take a 9x6-inch (15x23 cm) tin or oven dish, and add enough oil to cover the bottom. Heat the pan in the oven.","Spread hot oil up sides of tin with a pastry brush or by tilting. Stir batter, pour immediately into hot tin, and put back in oven for about 1 hour approximately or until set in the middle.","Leave to stand for a while."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACalentita_(Gibraltarian_Chickpea_Bread)","pageImageChecked":true},{"title":"Cookbook:Cajun Red Beans and Rice","name":"Cajun Red Beans and Rice","ingredients":["1 pound dry red beans (e.g. kidney or cowpea)","6 ea. (3½–4 pounds / 1.5–2 kg) large ham hocks","2 cups (½ stalk) finely-chopped celery","2 cups (1 ea.) finely-chopped onions","2 cups (1 ea.) finely-chopped bell peppers","5 bay leaves","3 Tbsp Paul Prudhomme's Seafood Magic, or a similar spice","1 Tbsp tabasco sauce or similar hot sauce","4 cups cooked rice"],"steps":["Cover beans with water, and let soak overnight. Drain.","Place ham hocks, celery, onions, bell peppers, bay leaves, and seasoning into a large saucepan with 10 cups water. Cover and bring to boil.","Simmer until meat is fork tender, about an hour after boiling starts, stirring occasionally.","Remove ham hocks from pan and set aside. Skim fat from pan and discard.","Add ham hocks and cook 45 minutes more, and serve immediately.","On a heated serving platter, mound ¾ cup rice per serving at one end of platter, place ham hocks at other end, and put 1 cup beans per serving in middle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACajun_Red_Beans_and_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Mulates_famous_red_beans_%26_rice_with_sausage.jpg/960px-Mulates_famous_red_beans_%26_rice_with_sausage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"mbtrama","licence":"CC BY 2.0"},{"title":"Cookbook:Calzone","name":"Calzone","ingredients":["1 cup (240 ml) ricotta cheese","1 cup (240 ml) shredded mozzarella cheese","4 ounces (115 g) any topping (such as ham, bacon, salami, pepperoni, and/or sausage) (optional)","2 teaspoons (10 ml) oregano","1 package store-bought pizza dough"],"steps":["Preheat oven to 400°F (200°C).","Combine ricotta, mozzarella, toppings, and oregano.","Roll the pizza dough between 2 pieces of waxed paper.","Spoon the cheese mixture into the center of the dough.","Moisten edges of dough slightly. Fold the dough over, and seal edges by pressing with a fork.","Bake until golden brown, about 10 or 12 minutes.","Serve with marinara sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACalzone","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b6/Maria_Pia_Calzone_D%C3%A9luge.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Déluge","licence":"CC BY 3.0"},{"title":"Cookbook:Campfire Barbecue Chicken Wings","name":"Campfire Barbecue Chicken Wings","steps":["Combine cayenne, salt, and pepper, and toss with wings. Refrigerate.","Combine sauce ingredients. Heat in a microwave until warm and well mixed. Allow to cool.","Brush wings on all sides with about ¾ of the sauce (or just put ¾ of the sauce in a ziplock with the wings) and refrigerate as long as possible.","Grill until internal temperature reaches 165 °F.","Remove to a plate and cover. Let rest 5 minutes before serving with the remaining ¼ of the sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACampfire_Barbecue_Chicken_Wings","pageImageChecked":true},{"title":"Cookbook:Cajun Burger","name":"Cajun Burger","ingredients":["½ cup (about 120 ml) mayonnaise","Cajun seasoning","1 pound (450 g) ground beef","4 slices pepper jack cheese","4 hamburger buns, split in half"],"steps":["Combine mayonnaise and 1 Tbsp cajun seasoning. Refrigerate until needed.","Form meat into 4 equal patties, ½ inch (1.25 cm) thick. Sprinkle liberally on both sides with seasoning.","Preheat grill. Add burgers and cook, turning often, until desired doneness is achieved (165°F).","Spread mayo on buns and place the burgers in.","Eat!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACajun_Burger","pageImageChecked":true},{"title":"Cookbook:Camotes Enmielados (Mexican Sweet Yams)","name":"Camotes Enmielados (Mexican Sweet Yams)","ingredients":["1 large yam or sweet potato, optionally peeled","1 large piloncilo cone (unrefined Mexican sugar)","4 sticks cinnamon","½ water"],"steps":["Place whole or thickly-sliced yams in a large baking dish.","Place piloncilo cone atop the yams, then add water and cinnamon.","Cover dish, and bake for about 60 minutes, basting the yams with the now sweetened cooking liquid as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACamotes_Enmielados_(Mexican_Sweet_Yams)","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/CandiedCamotesMX.JPG/960px-CandiedCamotesMX.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thelmadatter","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Cameroon Koki Corn","name":"Cameroon Koki Corn","ingredients":["⅓–¼ cup palm oil","4 cups fresh corn","½ onion","1 cup yellow corn meal","1 teaspoon salt","1 stock cube","5 banana leaves"],"steps":["Warm the palm oil in a skillet for 2–3 minutes without bleaching it.","Place the corn, onion, and hot pepper in a blender or food processor. Add ¼ cup water, then blend until you achieve a coarsely ground paste. Avoid blending it into a fine paste; small bits and pieces of corn should still be visible.","Transfer the blended mixture to a bowl and add the cornmeal. Pour in the heated oil and mix thoroughly. Add salt and stock cube, then continue mixing.","Incorporate the chopped leaves into the mixture and mix until well combined.","Prepare a pot by lining the bottom with stripped corn cobs. This creates an elevated base that prevents water from seeping into the koki corn. Pour approximately ½ cup water into the pot and bring it to a gentle boil while you proceed with wrapping the koki corn.","Wrap the corn mixture in banana leaves to make little bundles. Place them in the pot, then cover them with torn or unused banana leaves (or aluminum foil). This helps retain the steam during cooking.","Place the lid on the pot and steam for about 30 minutes. Every 5–10 minutes, open the pot and add ½ cup water to prevent it from drying out.","After cooking, allow it to rest for approximately 10 minutes. Unwrap the bundles and serve the koki corn warm.","Enjoy your delicious koki corn!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACameroon_Koki_Corn","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Cachupa (Cape Verdean Corn Stew)","name":"Cachupa (Cape Verdean Corn Stew)","ingredients":["2 pounds corned beef brisket, cut into cubes","1½ pound salt pork, cut into big chunks","3 teaspoons apple cider or white vinegar","2 fresh bay leaves","2 teaspoons powdered smoked paprika","1 teaspoon salt or to taste","½ teaspoon black pepper or to taste","3 tablespoons crushed garlic","1 cup feijao Pedro beans (rock beans)","3 tablespoons olive oil","2 medium-size onions, neatly chopped","2 large beef bouillon cubes","3 teaspoons tomato paste","About 18 cups watery","2 cups dry yellow hominy, well-rinsed","1 cup cranberry beans","1¼ cup large white fava beans","1 medium size madioca or yuca","4 cups collard greens or kale, rinsed and chopped","2 pounds chourico or linguica sausage, rinsed and sliced into rounds"],"steps":["Season the corned beef and salt pork the night before with vinegar, bay leaves, smoked paprika, salt, black pepper, and 2 tablespoons crushed garlic. Let the meat marinate in the refrigerator overnight.","Soak the beans overnight as well.","In a saucepan, heat the olive oil over medium heat and add the neatly chopped onions and the remaining tablespoon of garlic. Transfer the bay leaves from the seasoned meat to the saucepan. Sauté the onions until fragrant.","Add the marinated meat to the saucepan and let brown for about 10 minutes (5 minutes for each side). Remove the meat from the saucepan and set aside.","Add the tomato paste and some of the crushed bouillon cubes to the saucepan. Whisk until smooth.","Add the meat back to the saucepan, then cover with water. Cover the pot and bring to a boil.","Stir in the hominy, bring to a boil, and reduce the heat to low. Cover and simmer for about 1 hour. Make sure there is enough water in the saucepan, and check on the hominy about every 20 minutes to give it a stir.","Remove the meat from the saucepan and shred it by lightly dragging a fork against it. This step is optional but can help break up some of the pieces of meat to make more space in the saucepan for the remaining ingredients.","Add the meat back to the saucepan, stir it again and add the cranberry beans, fava beans, yuca, and greens. If the ingredients seem too bulky, add about half of the greens at first and let it cook for about 5 minutes, then add the remaining ones. Let everything cook for about 50 minutes.","Add the chourico, and let cook for about 20 minutes.","Stir and taste the cachupa, then adjust the seasoning as desired. Leave it to simmer for another 10–15 minutes.","Remove from the heat, and let the cachupa rest, covered, for 20 minutes.","Enjoy with any complimentary or favourite side dish of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACachupa_(Cape_Verdean_Corn_Stew)","pageImageChecked":true},{"title":"Cookbook:Calamansi Juice Drink","name":"Calamansi Juice Drink","ingredients":["3 or 4 calamansi","1 glass cold water","½ tablespoon granulated sugar","Ice cubes (optional)"],"steps":["Halve the calamansi with a sharp knife.","Use your hands to squeeze the juice from the calamansi.","Combine the juice with the cold water in a glass.","Stir in sugar until dissolved.","Add ice cubes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACalamansi_Juice_Drink","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Calamansi_juice_%28Filipino_lemonade%29.jpg/960px-Calamansi_juice_%28Filipino_lemonade%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Obsidian Soul","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Cake Mix Cookies","name":"Cake Mix Cookies","ingredients":["1 package (15 oz / 425 g) cake mix (any flavor)","2 eggs","6–7 tablespoons melted butter or vegetable oil","Add-ins, such as chocolate chips (optional)"],"steps":["Preheat the oven to 180 °C (356 °F). Line a baking sheet with baking paper.","Combine the cake mix, eggs and butter in a large bowl, mixing to form a soft dough. If using, fold in the add-ins.","Scoop tablespoonfuls of dough onto the pan. The dough may be sticky, but chilling the dough for 30 minutes makes them firmer and easier to work.","Bake for 9–11 minutes until set. Transfer to a wire rack and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACake_Mix_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Lavender_Lemon_Cake_Mix_Cookies.jpg/960px-Lavender_Lemon_Cake_Mix_Cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HeatherMarieKosur","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cake Pan Goop","name":"Cake Pan Goop","steps":["Stir together the oil and shortening. This can be done with a spoon, a whisk, or an electric mixer.","Add the flour and stir until mostly smooth. Don't worry about trying to get every little lump out.","When a recipe says to prepare the cake pan by greasing and flouring it, or by spraying it with a cooking spray containing flour, instead use a brush to spread a thin layer of cake goop on the bottom and sides of the pan. If the pan has intricate details, be sure that the goop has gotten into the crevices. Then, pour in the cake batter, and bake as usual."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACake_Pan_Goop","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cake_pan_release_goop.png/960px-Cake_pan_release_goop.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY 4.0"},{"title":"Cookbook:Campfire Trout","name":"Campfire Trout","ingredients":["2 whole cleaned trout, between 10 and 14 inches","4 strips bacon","2 tablespoons butter","Lemon","Salt to taste","Pepper to taste"],"steps":["Make a pan out of aluminium foil slightly larger than your two fish. The pan should have a double layer of foil on the bottom and a lip around the edge of about ¾–1 inch height.","Place the pan on a grill over the campfire. Put the butter into the pan, and allow it to begin melting. Wrap each trout with 2 strips of bacon. Add the trout to the pan and season to taste.","After the trout has cooked for a few minutes (5–7 depending on the size of the fish), check the inside. If the side close to the fire is white and flakes easily, the fish is ready to turn. Flip the fish, and continue cooking the other side for 3–4 minutes until done.","Serve with lemon over a bed of white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACampfire_Trout","pageImageChecked":true},{"title":"Cookbook:Campfire S'mores","name":"Campfire S'mores","ingredients":["2 graham crackers","1 marshmallow","4 squares milk chocolate"],"steps":["Toast marshmallow until golden brown over campfire on long green stick with bark peeled off.","Place on graham cracker, then top with chocolate and remaining cracker."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACampfire_S'mores","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Making_s%27mores_around_the_campfire_%2817016091347%29.jpg/960px-Making_s%27mores_around_the_campfire_%2817016091347%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"vastateparksstaff","licence":"CC BY 2.0"},{"title":"Cookbook:Candied Yams","name":"Candied Yams","ingredients":["6 sweet potatoes","½ cup margarine","1 cup brown sugar","2 tbsp vanilla extract","¼ cup water"],"steps":["Preheat oven to 350 °F (175 °C).","Boil yams in skins until about half done.","Drain water from yams, remove skins, and cut in cubes.","Place yam cubes in a greased baking dish and dot with margarine.","Make a syrup by boiling brown sugar, water, and vanilla together. Pour over the yams.","Bake for 45 to 50 minutes, basting frequently with syrup, until yams are tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACandied_Yams","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/2019-11-28_14_34_38_A_bowl_of_candied_yams_laid_out_for_Thanksgiving_Dinner_in_the_Parkway_Village_section_of_Ewing_Township%2C_Mercer_County%2C_New_Jersey.jpg/960px-2019-11-28_14_34_38_A_bowl_of_candied_yams_laid_out_for_Thanksgiving_Dinner_in_the_Parkway_Village_section_of_Ewing_Township%2C_Mercer_County%2C_New_Jersey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Candied Sweet Potatoes","name":"Candied Sweet Potatoes","ingredients":["4 medium sweet potatoes, peeled and sliced","4 Granny Smith apples, peeled, cored, and sliced","½ cup raisins","2 Tablespoons honey","3 Tablespoons apple juice or cider","3 Tablespoons melted butter"],"steps":["Arrange sliced sweet potatoes, apples, and raisins in a greased 2-quart baking dish.","Mix the liquids and butter together. Pour over the dish's contents.","Cover with foil and bake at 350°F for 30 to 45 minutes, until sweet potatoes are tender and glazed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACandied_Sweet_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Turkey_and_sweet_potato_sandwich_with_cranberry_relish%2C_candied_bacon_and_onion.jpg/960px-Turkey_and_sweet_potato_sandwich_with_cranberry_relish%2C_candied_bacon_and_onion.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Caramel Sauce I","name":"Caramel Sauce I","ingredients":["2 cups (480 g) granulated sugar","5 cups (1.2 L) boiling water"],"steps":["Melt sugar in saucepan and heat slowly, stirring constantly until golden brown","Carefully stir in the boiling water.","Cook for 3 minutes, then remove from the heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramel_Sauce_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Bavarian_cream%2C_strawberries%2C_caramel_sauce%2C_spoon.jpg/960px-Bavarian_cream%2C_strawberries%2C_caramel_sauce%2C_spoon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SKopp","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Candied Almonds (Brända mandlar)","name":"Candied Almonds (Brända mandlar)","ingredients":["100 g blanched almonds","100 g icing sugar","125 ml water","1 drop red food colouring (optional)"],"steps":["Put the almonds in the oven at 180 °C for a few minutes to toast them.","Pour the water into a heavy-bottomed saucepan, then sprinkle in the sugar. Place over a low heat, and stir until the mixture thickens.","Add the colouring. Stir in the almonds so that they get a nice coating.","Spread out the almonds on some baking paper, separate the almonds using a fork, and let them cool a bit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACandied_Almonds_(Br%C3%A4nda_mandlar)","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Canh Chua (Vietnamese Hot and Sour Soup)","name":"Canh Chua (Vietnamese Hot and Sour Soup)","steps":["Marinate the fish for 15 minutes with the crushed scallions, black pepper, salt, and nước mắm.","Bring water to the boil. Add the sour bamboo and pineapple slices. Boil for 5 minutes.","Add marinated fish and continue to boil for a total of 10 minutes. While the fish is boiling, add Nước mắm, and salt.","For serving, the soup can be garnished with coriander and the green part of scallions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACanh_Chua_(Vietnamese_Hot_and_Sour_Soup)","country":"Vietnam","pageImageChecked":true},{"title":"Cookbook:Caramel Coffee Cake","name":"Caramel Coffee Cake","steps":["In a mixing bowl, beat eggs until foamy; gradually beat in sugar.","Blend in oil and vanilla.","Combine flour, salt, and baking soda; add to egg mixture, and fold in.","Pour into a greased 10-inch tube pan; bake at 350°F (175°C) for 1 hour and 15 minutes or until the cake tests done.","Cool in pan on a wire rack for 10 minutes. Remove cake to a serving platter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramel_Coffee_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Britisch_Banana_Caramel_Cake%2C_January_2008.jpg/960px-Britisch_Banana_Caramel_Cake%2C_January_2008.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cannoli","name":"Cannoli","ingredients":["Cannoli shells (store-bought or homemade)","2 tablespoons ricotta cheese","1 tablespoon granulated white sugar","1 tablespoon whipped cream","1 tablespoon chocolate chips","½ tablespoon icing"],"steps":["Prepare the cannoli shells if you are making them yourself.","Combine the ricotta and sugar. Fold in the whipped cream and chocolate chips.","Fill shells with the ricotta mixture. A piping bag works well here.","Cool cannoli in the fridge before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACannoli","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Cannoli_in_a_box.jpg/960px-Cannoli_in_a_box.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quinn Dombrowski from Berkeley, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cappelletti Pasta Soup (Cappelletti in Brodo)","name":"Cappelletti Pasta Soup (Cappelletti in Brodo)","ingredients":["250 g packet of Cappelletti pasta pillows","½ litre of water plus more to thin out the soup if required","2 good quality chicken stock cubes","½ cup of single cream","1 pinch of ground black pepper","1 dash of olive oil","1 handful of chopped parsley","1 dash of sweet sherry","Freshly-grated Parmesan to serve"],"steps":["Bring the water to a rolling boil, add the stock cubes, and let them dissolve.","Add the Cappelletti pasta, and cook according to the instructions on the packet.","Add the cream and the parsley about 2 minutes before the end of the cooking. Turn down the heat.","Add the slug of sherry just before serving. If serving to children, the sherry can be added to the grown-up's plate after serving!","Let stand for a few minutes.","Serve sprinkled with grated Parmesan cheese. Further serving suggestion might include a green salad, or a cold bean salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACappelletti_Pasta_Soup_(Cappelletti_in_Brodo)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Caponata (Sicilian Eggplant and Vegetables)","name":"Caponata (Sicilian Eggplant and Vegetables)","ingredients":["2 ¼ pounds (1 kg) eggplant (aubergine)","½ pound (225 g) green olives packed in brine, pitted","6 ounces (170 g) salted capers, rinsed","1 ¼ (570 g) pounds celery ribs","1 cup tomato sauce (optional)","⅔ pound (300 g) onions","⅔ pound (300 g) tomatoes","⅓ cup vinegar","2 tablespoons sugar","Basil","⅜ cup pine nuts","Olive oil","Salt"],"steps":["Strip the filaments from the celery sticks and blanch in lightly salted water for five minutes. Drain and cut the celery into bite-size pieces, sauté them in a little oil, and set aside.","Wash and dice the eggplant, strain, and sprinkle liberally with salt, and let sit for several hours to draw out the bitterness. In the meantime, blanch, peel, seed and chop the tomatoes.","Once the eggplant has sat, rinse away the salt and pat the pieces dry. Finely slice the onion and sauté them in olive oil; once they have turned translucent, add the capers, pine nuts, olives, and tomatoes. Continue cooking, stirring with a wooden spoon, until the tomatoes are done, about 15 minutes, and then remove the pot from the heat.","Serve the caponata cold with a garnish of fresh basil. Caponata keeps for several days in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaponata_(Sicilian_Eggplant_and_Vegetables)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Sicilian_caponata.jpg/960px-Sicilian_caponata.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Massimoweb","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Cappucino Mousse","name":"Cappucino Mousse","ingredients":["½ cup brewed espresso, cooled","⅓ cup granulated sugar","2 tbsp chocolate syrup","1 pinch of salt","2 cups heavy cream, whipped to soft peaks"],"steps":["Combine espresso, sugar, chocolate, salt, and chocolate syrup.","Gently fold in the whipped cream.","Chill for 20 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACappucino_Mousse","pageImageChecked":true},{"title":"Cookbook:Cannabutter","name":"Cannabutter","ingredients":["Water","200 g (7 oz) butter","2 g cannabis (or more, depending on desired potency)"],"steps":["Bring a saucepan with a small amount of water to a boil.","Add the butter and cannabis.","Simmer this for a few hours on a low heat, adding water if too much evaporates. Do not let the temperature rise above about 190°F.","Cool down. The oils and the extracts in the cannabis are now dissolved in the fat.","Strain the mixture to remove the cannabis solids. Chill the mixture in the refrigerator to solidify the butter and separate out the water. The finished cannabutter should have a slight green color with a slightly off taste from the cannabis.","Store the butter for up to 2 weeks in the fridge or 6 months in the freezer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACannabutter","pageImageChecked":true},{"title":"Cookbook:Cao lầu (Vietnamese Pork Noodles with Greens)","name":"Cao lầu (Vietnamese Pork Noodles with Greens)","ingredients":["300 g pork","2 cups (150 g) uncooked Hokkien-style rice noodles","2 cups (150 g) bean sprouts","4 cloves garlic","1 tsp Chinese five-spice powder","1 tbsp soy sauce","1 tsp sugar","1 pinch chicken stock powder","Turmeric powder (or paprika), for color","2 tbsp vegetable oil","1 cup (250 ml) water","Lettuce","Asian greens (basil, cilantro, etc.)","Chopped fresh chiles (for example Serrano chiles)","Croûtons","Spring onions"],"steps":["Heat oil and paprika in a pan.","Add pork, smashed garlic, soy sauce, chicken stock, and spices. Fry for 3 minutes","Add 1 tbsp water and fry for a further 2 minutes.","Remove from heat, and set aside.","Bring a pot of water to a boil. Add sprouts, and cook for 1–2 minutes until soft.","Remove sprouts, add noodles, and cook noodles for 2 minutes.","Put noodles in a bowl on top of lettuce and greens. Add pork mixture, chopped spring onions, croûtons, and chiles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACao_l%E1%BA%A7u_(Vietnamese_Pork_Noodles_with_Greens)","country":"Vietnam","pageImageChecked":true},{"title":"Cookbook:Cape Malay Butter Chicken","name":"Cape Malay Butter Chicken","ingredients":["½ cup yoghurt","1 tablespoon oil","2 tablespoons ginger/garlic paste","2 tablespoons lemon juice","1 tablespoon crushed black pepper","1 tablespoon white pepper","¼ tablespoon powdered tuj (cinnamon)","¼ tablespoon powdered elachi (cardamom)","¼ tablespoon powdered cloves","1 ½ tablespoon freshly pounded red chillies","1 tablespoon salt","2 chickens (split in halves)","¼ cup butter","1 can (1 cup) tomato purée","¼ cup cream","Fresh mint sprigs"],"steps":["Mix yoghurt, oil, ginger/garlic paste, half the lemon juice, and spices together. Smear this mixture over the chicken halves and allow to marinate for a few hours.","Grill chicken over live coals or rotisserie until browned. Alternatively, lightly pan-fry and cook them.","Combine butter, tomato purée, and the remaining lemon juice. Mix in the leftover marinade from the chicken. Bring this mixture to a boil and simmer for a few minutes. Remove from the heat, and stir in the cream.","Place the chicken on a platter, and spread the sauce over top. Garnish with mint sprigs, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACape_Malay_Butter_Chicken","pageImageChecked":true},{"title":"Cookbook:Candied Apricots","name":"Candied Apricots","ingredients":["6–10+ dried apricots","About 1 cup water","A generous handful of sugar","Walnuts (optional)"],"steps":["Soak dried apricots in a large volume of water for around 10 minutes.","Combine the 1 cup water and the sugar, and taste to adjust sweetness.","Bring sugar mixture to a boil and add apricots.","Simmer until the liquid is reduced. The traditional consistency is close to a light syrup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACandied_Apricots","pageImageChecked":true},{"title":"Cookbook:Caprese Salad","name":"Caprese Salad","ingredients":["1 medium tomato","A few basil leaves","about ¾ the weight of Mozzarella cheese as the tomato, sliced","Olive oil","Balsamic vinegar","Italian seasoning or oregano and pepper (optional)"],"steps":["Cut the tomato into about 5 slices.","Put a slice of mozzarella cheese on top of each tomato slice.","Cut a horizontal slit halfway through each slice.","Put a basil leaf on top of each one.","Sprinkle herbs over each slice.","Drizzle some vinegar and olive oil on top. Do not mix the vinegar and olive oil.","Eat fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaprese_Salad","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Canjeero (Somali Pancake)","name":"Canjeero (Somali Pancake)","ingredients":["2 cups flour","1 cup self-rising flour","1 teaspoon active dry yeast","1 tablespoon sugar","3 cups lukewarm water","Salt, to taste"],"steps":["In a large bowl, combine the all-purpose flour and self-rising flour.","In a separate small bowl, mix the active dry yeast and sugar with 1 cup of lukewarm water. Let it sit for a few minutes to activate the yeast; it should become frothy.","Pour the yeast mixture into the large bowl with the flours.","Gradually add the remaining 2 cups of lukewarm water to the bowl while whisking or stirring continuously to form a smooth batter. The consistency should be similar to pancake batter.","Cover the bowl with a clean kitchen towel or plastic wrap and let the batter ferment for at least 2 hours, or until it doubles in size and becomes slightly bubbly.","After the fermentation process, add a pinch of salt to the batter and stir well.","Preheat a griddle or non-stick frying pan over medium heat.","Pour a ladleful of the batter onto the hot griddle to form a round pancake. You can make the pancakes as small or as large as you like.","Cook the pancake on one side until bubbles start to form on the surface and the edges look set. Then, flip it over and cook the other side until it turns golden brown.","Repeat the process with the remaining batter, adding more oil to the griddle or pan as needed to prevent sticking.","Serve warm with your favorite toppings, such as honey, butter, or Somali tea."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACanjeero_(Somali_Pancake)","country":"Somalia","pageImageChecked":true},{"title":"Cookbook:Carpetbag Steak","name":"Carpetbag Steak","ingredients":["1 Scotch fillet steak (thickly-cut)","Salt (optional)","Ground black pepper (optional)","Cayenne pepper (optional)","Lemon juice (optional)","Olive oil (optional)","3–4 oysters","Worcestershire sauce","Limes (optional)","Shredded cheese (optional)"],"steps":["Cut a small pocket, approximately 6 cm (2.5 inches) in length and about the same depth, in the edge of the thick steak.","If desired, season the inside of the pocket with some of salt, pepper, cayenne pepper, lemon juice, and olive oil.","Dip the oysters into the Worcestershire sauce, and then insert them in the pocket in the steak.","If desired, add lime pulp or some shredded cheese into the pocket.","Seal the pocket with a moistened skewer.","Barbecue, grill, or broil the steak to your desired level of doneness. Alternatively, cook over a moderate heat in a heavy-based frying pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarpetbag_Steak","country":"Australia","pageImageChecked":true},{"title":"Cookbook:Carrot and Raisin Salad","name":"Carrot and Raisin Salad","ingredients":["2 ea. (250 g / 8.8 oz) carrots, shredded","½ cup (40 g / 1.4 oz) raisins","1 lemon, zested and juiced","1 orange, zested and juiced","Sugar or honey to taste"],"steps":["Mix carrots with raisins in a bowl.","Add approximately 1 teaspoon of finely-grated lemon and orange zest, then add the juices.","Add sugar or honey to taste, and toss everything together well.","Refrigerate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_and_Raisin_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Carrot_n_raisin_salad.jpg/960px-Carrot_n_raisin_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adishrimaiti","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cardamom Bread","name":"Cardamom Bread","steps":["In a large mixing bowl, mix flour, salt and orange peel; whisk gently to distribute the ingredients.","Split green cardamom pods and remove the seeds inside. With a mortar and pestle, grind the seeds into a powder and add this to the other dry ingredients.","In a small bowl, combine yeast, warm water and sugar. Stir gently for a few seconds, then let stand until the yeast is frothy.","In a small saucepan on low-to-medium heat, combine butter and milk and bring the mixture to at least while stirring, then turn off heat to let it cool.","In a separate bowl, beat the eggs and set aside.","Check that the milk and butter mixture is not hot, then add the it into the dry ingredients and mix.","Mix in the beaten eggs.","Knead the dough until it is smooth and elastic.","Place the kneaded dough in a greased bowl and let rise in a warm place (in the oven, for example) until it doubles in size, about one hour.","Knock back the dough, and cut in two parts (one for each loaf)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACardamom_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Cardamom_buns.jpg/960px-Cardamom_buns.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.carter","licence":"CC0"},{"title":"Cookbook:Carrot Paprika Spread","name":"Carrot Paprika Spread","ingredients":["250g oat flakes (or raw spelt flour)","250g tofu","1 (or more) carrot(s)","1 (or more) paprika(s) (may substitute with red bell peppers, sweet peppers)","1 (or more) onion(s)","Margarine","Rapeseed oil or other vegetable oil","Soy sauce","Mustard","Catsup","garlic","pepper","Soy lecithin powder"],"steps":["Combine the oat flakes and tofu with some water to make the base. You might want to add lecithin powder as an emulsifier.","Mash carrot, paprika, and onion. If you prefer larger pieces you can also cut some of it instead.","Add a spoon of margarine and/or a spoon of rapeseed oil.","Add mustard, catsup, garlic, and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Paprika_Spread","pageImageChecked":true},{"title":"Cookbook:Carrot Jam","name":"Carrot Jam","ingredients":["1 kg carrots, peeled and finely grated","¼ liter water","Juice of 4 lemons","½ kg sugar"],"steps":["Boil the water and carrots until tender.","Add juice and sugar, and continue to boil for a further 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Jam","country":"Denmark","pageImageChecked":true},{"title":"Cookbook:Caramelized Sweet and Sour Onion Marmalade","name":"Caramelized Sweet and Sour Onion Marmalade","ingredients":["4 tablespoons olive or vegetable oil","4 large yellow or white onions, sliced into thin strips","½ cups white granulated sugar","¼ cup balsamic vinegar","¼ teaspoon salt","⅛ teaspoon coarse ground black pepper"],"steps":["Heat oil in a large frying pan over medium heat. Add onions, and sauté, stirring, for about 15 minutes, or until they begin to brown. Do not cook over high heat, as the outside of the onions will char too quickly before the insides have softened and sweetened.","When onions have softened and turned a light golden brown, add sugar. Continue stirring until sugar melts and begins to bubble.","As the onions turn a richer brown, clear a space in the center of the pan. Pour balsamic vinegar directly onto the hot pan, then stir it into onions.","When vinegar has reduced, leaving a syrupy coating on the onions, turn off the heat.","Stir in salt and pepper, and allow onions to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramelized_Sweet_and_Sour_Onion_Marmalade","country":"Ireland","pageImageChecked":true},{"title":"Cookbook:Carbonara Pasta","name":"Carbonara Pasta","ingredients":["4 free-range eggs with large yolks","3 oz (65 g) fresh Italian pancetta, cubed into ¼–⅜-inch (0.64–0.95 cm) pieces","1 sprig of fresh thyme, finely chopped","¼ small onion, finely chopped","The minced zest of ½ a lemon","Salt to taste","Pepper to taste","Grated parmigiano and/or pecorino romano cheese","12 oz (340 g) uncooked pasta (e.g. spaghetti or penne)"],"steps":["Put on the desired quantity of pasta to cook.","Fry the pancetta on a lowish heat in a dry frying pan until it is crispy.","When the pancetta is cooked, drain and allow it to cool for a few minutes before combining it with the yolks in a large bowl. Allowing it to cool prevents cooking of the eggs.","Add a pinch of rock-salt and a very generous amount of ground pepper to the yolk mixture.","Add the lemon zest, chopped thyme, and a small amount of the Parmigiano cheese.","Drain the pasta through a colander, count to 10 to let the pasta cool slightly, and add it to the bowl with the yolk mixture.","Mix it through with a wooden spoon and serve immediately, sprinkling the remaining Parmigiano cheese over the top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarbonara_Pasta","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Pasta_carbonara_with_French_fries.jpg/960px-Pasta_carbonara_with_French_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Carrot Kugel","name":"Carrot Kugel","ingredients":["4 eggs, separated","75 grams white granulated sugar","25 grams butter","1 small cooking apple","Grated zest of 1 orange","225 grams carrots","Juice of 1 orange","1 teaspoon lemon juice","50 grams potato flour"],"steps":["Preheat the oven to 190°C (375°F).","Grease a 1-litre casserole dish.","Beat the egg yolks and sugar in a bowl until light and fluffy and pale in color.","Very finely grate the carrot and apple, then squeeze out and discard all the liquid.","Mix the grated carrot, apple, orange rind, orange and lemon juice, and flour.","Combine the egg and carrot mixtures.","Whip the egg whites until they are very stiff, and fold into carrot mixture.","Spoon mixture into the greased casserole dish.","Bake for 35 minutes or until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Kugel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Carrot-shaped_observatory_at_Tsuken_Island_202311.jpg/960px-Carrot-shaped_observatory_at_Tsuken_Island_202311.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kugel~commonswiki","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Caramelized Pineapple","name":"Caramelized Pineapple","ingredients":["2 cups diced pineapple","½ cup dark brown sugar, divided","½ cup heavy cream","3 tbsp dark rum","1 vanilla bean, split and scraped"],"steps":["Combine vanilla bean and liquid ingredients except rum and ¼ cup brown sugar.","Heat over medium heat until sugar is dissolved and has thickened slightly, 15–30 minutes.","Remove vanilla pod and let the sugar mixture sit at room temperature for 30 minutes.","Dip pineapple into sugar mixture then dredge in remaining sugar, adding more as needed.","Place pineapple on a greased baking sheet and place under broiler, shaking constantly until well browned.","Remove pineapple; keep warm.","Place baking sheet on two burners and heat over high heat. Add rum and ignite. Scrape browned bits off of pan and boil rum until reduced by half.","Add rum to remaining sugar mixture and stir. Serve pineapple with remaining sugar mixture on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramelized_Pineapple","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Pizza_night-_prosciutto%2C_Pineapple%2C_and_caramelized_onions_%2833460897776%29.jpg/960px-Pizza_night-_prosciutto%2C_Pineapple%2C_and_caramelized_onions_%2833460897776%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"terri_bateman","licence":"CC BY 2.0"},{"title":"Cookbook:Caramelized Raspberry Sauce","name":"Caramelized Raspberry Sauce","ingredients":["1 cup frozen raspberries, thawed","¼ cup white granulated sugar","¼ cup heavy cream","1 pinch of salt (optional)","¼ cup unsalted butter, divided","1 tbsp vanilla extract","Ice cream or fruit"],"steps":["Place berries on a baking sheet and sprinkle with half of the sugar. Place 5–6 inches under a preheated broiler, and broil until well browned.","Remove and set aside until cool.","Combine cream, salt, and remaining sugar in a heavy saucepan over medium high heat. Add the raspberries, and boil until berries break easily.","Remove from the heat and set aside until cool. Purée in a food processor or blender until smooth. Alternatively, use an immersion blender directly in the saucepan.","Pour mixture back into saucepan, and place over medium high heat. Bring to a boil and cook until liquid has reduced by ⅔.","Stir in butter and vanilla until smooth, then cool.","Pour sauce over ice cream or fruit and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramelized_Raspberry_Sauce","pageImageChecked":true},{"title":"Cookbook:Carquinyoli (Catalan Almond Cookies)","name":"Carquinyoli (Catalan Almond Cookies)","ingredients":["150 g flour","1 teaspoon cinnamon","1 teaspoon baking powder","1 egg","100 g granulated sugar","1 lemon, zested","125 g whole raw almonds","1 egg, beaten"],"steps":["Combine the flour, cinnamon, and baking powder.","Combine the egg, sugar, and lemon zest. Whip until very foamy.","Stir the flour mixture and almonds into the egg mixture to get a dough.","Shape the dough into two flattened logs of about 6 x 3 cm on a parchment-lined baking sheet.","Brush the dough with the beaten egg.","Bake in the oven at moderate heat (180°C) for 25 minutes.","While still hot, cut the baked dough into thin slices less than 1 cm thick. Arrange slices on baking sheets without letting them touch.","Bake them for 5 minutes more in the oven to brown their surfaces.","Allow to cool before eating."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarquinyoli_(Catalan_Almond_Cookies)","pageImageChecked":true},{"title":"Cookbook:Carrot and Coriander Soup","name":"Carrot and Coriander Soup","ingredients":["1 tablespoon olive oil","1 large onion, diced","500 g (1.1 lb) carrots, diced","1 teaspoon ground coriander","1.2 L (41 oz) vegetable stock","1 large bunch fresh coriander (cilantro), roughly chopped","Salt","Black pepper"],"steps":["Heat the olive oil in a non-stick pan, to a medium heat.","Add the onions and carrots. Cook for approximately 5 minutes until they start to soften.","Add the ground coriander, salt, and pepper. Cook for another minute.","Add the vegetable stock, and bring the mixture to the boil. Simmer for 10–15 minutes until the carrots are very soft.","Purée until smooth.","Add the fresh coriander, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_and_Coriander_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Green-Orange-Yellow_Soup.jpg/960px-Green-Orange-Yellow_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rajendra prabhune","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Carrot Pudding","name":"Carrot Pudding","ingredients":["1.5 lbs (1.25 kg / about 4–5 ea.) carrots","1¼ cups flour","1 tsp salt","½ tsp baking powder","½ tsp baking soda","1 cup shortening, butter, or margarine","2 egg yolks","⅓ cup brown sugar","1 tbsp water","1 tbsp lemon juice","½ tsp vanilla","2 egg whites"],"steps":["Preheat oven to 325 °F (150 °C).","Cook carrots until soft, then drain and mash them. Set aside.","Sift together flour, salt, baking powder, and baking soda.","Cream together shortening and egg yolks.","Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.","Whip the egg whites until stiff, then fold into carrot batter.","Transfer batter to a well-greased ring mold (with a bottom).","Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.","Bake for 1 hour. Unmold onto a serving plate while still somewhat warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Carrot_pudding_with_fruits.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"mari from tokyo, japan","licence":"CC BY 2.0"},{"title":"Cookbook:Caramel Sauce II","name":"Caramel Sauce II","ingredients":["2 cups water","4 cups white granulated sugar","2 Tbsp corn syrup (optional)","1 pinch salt","2 cups heavy whipping cream","½ cup (1 stick) unsalted butter, chopped into 1-inch cubes"],"steps":["Dissolve the water, sugar and corn syrup in a saucepan over medium-high heat until fully dissolved.","Stop stirring and let the solution boil over medium heat. Check on the solution every 5 minutes. You will see the bubbles slow down and get larger. When the bubbles begin to reach ½–¾ inch in size, start monitoring the solution carefully.","When the solution begins to turn amber, get your cream and butter and watch it constantly.","When the solution has turned a shade of caramel that you like (darker is deeper and will start to take on a little bitterness), step back and add the cream at arms length, stirring constantly and scraping the sides of the pan.","Add the butter and stir until incorporated. Pour the sauce into a serving dish for immediate serving with bread, drizzled on ice cream, as a garnish or for use in other desserts.","If you desire, follow standard canning procedures and distribute into canning jars. Allow to cool until the buttons are depressed. Any jars with buttons that are not depressed should be refrigerated and consumed first. To reheat the caramel sauce, microwave the jars (without covers) for 10–30 seconds depending how soft and hot you want it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACaramel_Sauce_II","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f7/Caramel_Added_butter2_th.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Filbertman at English Wikibooks.","licence":"BSD","pageImageChecked":true},{"title":"Cookbook:Carrot Cake Smoothie","name":"Carrot Cake Smoothie","ingredients":["2 carrots","2 teaspoons water","¾ cup (185 ml / 6.3 fl oz) water","½ very ripe banana","1 orange, peeled and chopped","2 cm (0.8 inch) piece ginger, peeled and chopped","½ teaspoon ground cinnamon, plus extra for dusting","½ tablespoon fat-free natural (plain) yogurt","Ice cubes to serve"],"steps":["Microwave the carrots with 2 teaspoons water in a microwave-safe bowl on high for 4–5 minutes.","Put the carrot in a blender with remaining ingredients except ice cubes and blend until smooth.","Pour into two tall glasses and add some ice cubes.","Dust with a little cinnamon and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Cake_Smoothie","pageImageChecked":true},{"title":"Cookbook:Carrot Fufu","name":"Carrot Fufu","ingredients":["4 carrots, chopped","1 teaspoon psyllium husk powder or xanthan gum","½ cup water"],"steps":["Blend the chopped carrot until smooth.","Transfer the carrot to the cheesecloth, and squeeze out all the water from the carrot paste.","Cook the carrot paste in a pot over medium heat for 5 minutes.","Stir in the psyllium husk to thicken and bind the fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Fufu","pageImageChecked":true},{"title":"Cookbook:Carrot Cake II","name":"Carrot Cake II","steps":["Mix all the ingredients together in a food processor for 5 minutes.","Pour batter into a cake tin 26 cm (10½ inches) in diameter.","Bake at 160°C (325°F/Gas 3) for 45 minutes.","Check to see if the cake is cooked, then remove from the oven and allow to cool for 10 minutes in the tin.","Unmold cake and place it on a cooling rack.","For the topping, place the cream cheese, sugar and butter into a mixing bowl and cream together until smooth and soft.","Spread frosting over the cake using a palette knife."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Cake_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Carrot_Cake_Cupcake_%28Unsplash%29.jpg/960px-Carrot_Cake_Cupcake_%28Unsplash%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joseph Gonzalez miracletwentyone","licence":"CC0"},{"title":"Cookbook:Chakarai Pongal (Sweet Rice and Black Gram Pudding)","name":"Chakarai Pongal (Sweet Rice and Black Gram Pudding)","ingredients":["½ cup white rice","½ cup moong dhal","4 cups water","¼ cup chopped cashew nuts","¼ cup white raisins","1 tablespoon cardamom powder","1 cup ghee (or butter)","¾ cup jaggery","¼ cup milk"],"steps":["Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.","Meanwhile, melt the jaggery with 1 cup of water in a pan.","Add the cardamom to the jaggery as it melts.","Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.","Stir well and cook on low heat till the mixture comes together well.","Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.","Add raisins and fry for a few more seconds or until they swell up.","Add the nuts and raisins to into the pongal.","Serve hot with an additional dollop of neyyi or ghee."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChakarai_Pongal_(Sweet_Rice_and_Black_Gram_Pudding)","country":"India","pageImageChecked":true},{"title":"Cookbook:Carrots Cooked Kinpira Style","name":"Carrots Cooked Kinpira Style","ingredients":["250 g (½ lb) carrots, julienned","1 Tbsp vegetable oil, preferably sesame oil","Water","Tamari or shoyu soy sauce, to taste"],"steps":["Cut the carrots into thin matchstick pieces (sen-giri, or julienned)","Pour a small amount of oil into a saucepan and sauté the carrot pieces briefly","Add just enough water to half-cover the carrot pieces","Place the lid on the pot and let the carrots simmer briefly on medium-low heat","Add a little tamari or shoyu to enhance flavour. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrots_Cooked_Kinpira_Style","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Century Egg with Ham and Ginger","name":"Century Egg with Ham and Ginger","ingredients":["4 century eggs","80 g Jinhua ham","80 g pickled stem ginger","1 small bowl of dark vinegar (use for dipping)"],"steps":["Wash century eggs clean.","Shell the eggs, and cut each into 4 slices. Cut the pickled stem ginger into thin slices.","Cut the Jinhua ham into thin slices. Soak in water for a while.","Sandwich a slice of ginger with one of ham and a sliced century egg.","Serve with vinegar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACentury_Egg_with_Ham_and_Ginger","pageImageChecked":true},{"title":"Cookbook:Causa Rellena con Pollo (Peruvian Layered Potato and Chicken)","name":"Causa Rellena con Pollo (Peruvian Layered Potato and Chicken)","ingredients":["10 medium potatoes (yellow, new, or red are a good choice)","1 pound of shredded boiled chicken meat","100 g mayonnaise","25 g butter","2 cloves garlic","Salt","Pepper","Lettuce","3 hard boiled eggs","Black olives"],"steps":["Cook and peel potatoes. Allow to cool, then mash.","In a bowl combine the chicken, mayonnaise, onion, salt, and pepper.","Line a deep dish with plastic wrap, or place a molding cylinder on a plate.","Add the mashed potatoes to form a bed about 1 cm tall at the bottom.","Add a second layer of 1 cm of the chicken mixture evenly over the potato.","Top the chicken mixture with a final layer of potato, forming a sandwich of chicken inside two layers of potato.","Unmold or remove the cylinder.","Garnish with lettuce and mayonnaise.","Cut the hard boiled eggs in discs and place on top. Add black olives, if desired.","This dish can be served slightly cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACausa_Rellena_con_Pollo_(Peruvian_Layered_Potato_and_Chicken)","country":"Peru","pageImageChecked":true},{"title":"Cookbook:Chalupa","name":"Chalupa","ingredients":["Vegetable oil","12 corn tortillas","6 cups refried beans (pinto beans or black beans may be substituted)","½ pound grated queso fresco cheese","Chopped onion","1 large tomato, chopped","3 cups shredded lettuce"],"steps":["In a small skillet, heat about ½ inch of vegetable oil. Test the oil for the correct temperature by putting in a small piece of tortilla. If the oil immediately bubbles frantically and the bread quickly becomes crisp then the oil is at the right temperature. This is important because a low temperature will produce an unpleasantly oily and soggy chalupa shell.","Fry the tortilla completely flat in the oil, on both sides, until very crisp. Drain and keep the fried tortilla warm on a newspaper or paper towel-covered cookie sheet in a warm oven. Spread a layer of refried beans on each fried tortilla, about ¼ inch thick. Top with a generous amount of grated cheddar cheese and about 1 tablespoon of chopped onion.","Place the assembled chalupas on a cookie sheet and brown under broiler until the cheese melts and begins to bubble. Watch them carefully at this stage, as they can burn quite quickly.","Top with shredded lettuce and tomato, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChalupa","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Chalupa_taco_bell.jpg/960px-Chalupa_taco_bell.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"3steph14","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Champagne Vinaigrette","name":"Champagne Vinaigrette","ingredients":["1 garlic clove","1 cup champagne vinegar","½ teaspoon freshly ground black pepper","1 pinch salt","2 teaspoons Dijon mustard","2 cups extra virgin olive oil"],"steps":["Crush garlic clove with the side of the blade of a chef's knife or other flat object. Transfer the clove, leaving it in one piece, to a mixing bowl.","Add the vinegar, pepper and salt, and allow to sit for 30 minutes.","Remove and discard the garlic. Whisk in the mustard. Slowly add the oil, whisking constantly to emulsify."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChampagne_Vinaigrette","country":"France","pageImageChecked":true},{"title":"Cookbook:Cazuela Gallega (Egg, Ham, and Cheese Casserole)","name":"Cazuela Gallega (Egg, Ham, and Cheese Casserole)","ingredients":["2 eggs","2 slices of ham","2 tablespoons of petit pois (canned peas)","2 tablespoons of ketchup","1 tablespoon of butter","½ cup of ground Parmesan cheese","Salt"],"steps":["Place 3 sheets of aluminum foil (approx 15 x 15 inches or 35 x 35 cm) into a bowl with a 5-inch (12 cm) diameter and 2-inch depth. Press gently the foil downwards in order to give it the shape of the bowl.","Spread the butter all over inside walls of the aluminum-shaped bowl.","Place one slice of ham in the bottom of the bowl. Cut the additional slice in three strips. With each strip, cover inside walls of aluminum bowl.","Add both eggs to the bowl.","Add the peas, spreading them all over the eggs. Be careful with the yolks—don't break them. Add 1 teaspoon of the liquid from the can.","Add a pinch of salt, and the ketchup, trying to cover all the area.","Carefully remove foil with the casserole from the bowl. Top with the cheese and bake 30 minutes in a preheated 400°F (205C) oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACazuela_Gallega_(Egg%2C_Ham%2C_and_Cheese_Casserole)","country":"Colombia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Cazuela_Gallega.jpg/960px-Cazuela_Gallega.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Carrot Salad","name":"Carrot Salad","ingredients":["Carrots (about 4 medium sized)","Almond oil","White balsalmic vinegar (or a mix of two parts red wine vinegar to one part balsamic vinegar)","Coarse salt","Freshly-ground pepper","Pine nuts","Fresh greens like matzumi or baby Chinese mustard, or even Boston lettuce (optional)","Chives (optional)"],"steps":["Julliene the carrots (or grate them if julienning is not feasible).","Coat with about 1–2 tablespoons of almond oil.","Sprinkle generously with vinegar, salt, and pepper.","Add a hefty serving of pine nuts."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACarrot_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Nest_of_Carrot_Salad%2C_by_LadyofProcrastination.jpg/960px-Nest_of_Carrot_Salad%2C_by_LadyofProcrastination.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Melinda","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cayenne Hot Sauce","name":"Cayenne Hot Sauce","ingredients":["¾ cup malt vinegar","¼ cup cayenne pepper","1 tbsp salt"],"steps":["Combine all ingredients. Store indefinitely at room temperature in a squirt bottle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACayenne_Hot_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/All_kinds_of_hot_sauce.jpg/960px-All_kinds_of_hot_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tom Harpel","licence":"CC BY 2.0"},{"title":"Cookbook:Champ (Irish Mashed Potato with Scallion)","name":"Champ (Irish Mashed Potato with Scallion)","ingredients":["1 lb (450 g) potatoes, peeled","2 oz (60 g) scallions","¼ pint (½ cup) milk","Freshly-ground pepper","Salt (optional)","4 tbsp butter"],"steps":["Boil potatoes in water until done.","Drain the potatoes and mash them.","Pour the milk into a saucepan, add the chopped scallions and cook vigorously.","When cooked, sieve the scallions and set the milk aside.","Add the scallions to the potatoes and mix well.","Add as much of the scallion-infused milk as possible to make a ‘wet’ soft mixture.","Season with freshly ground pepper and salt.","Serve with a central well filled with melted butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChamp_(Irish_Mashed_Potato_with_Scallion)","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Champ_%28food%29.JPG/960px-Champ_%28food%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Glane23","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Cashew Gravy","name":"Cashew Gravy","ingredients":["½ thinly-sliced onion","½ thinly-sliced bell pepper","2 tbsp peanut oil","Salt to taste","Pepper to taste","2 tsp white wine","1½ cup milk or unsweetened soy milk","½ cup cashew butter","1 pinch cayenne pepper"],"steps":["Allow the cashew butter to come to room temperature, if refrigerated.","Sauté the onion and bell pepper in the peanut oil over low to medium heat with salt and pepper, until the onion begins to turn translucent and the bell pepper is soft.","Add the wine and deglaze the pan.","Add cayenne pepper and milk, and heat through.","Add the cashew butter by the spoonful and stir until incorporated and smooth. Gravy will appear lumpy at first, but will become smooth after a few minutes of stirring and simmering. Adjust the quantity of milk or cashew butter as necessary for desired consistency.","Taste and add salt if necessary.","Serve gravy on green beans or other vegetables, or brown rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACashew_Gravy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg/960px-Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cassoulet","name":"Cassoulet","ingredients":["500 g (about 1 lb) dried white haricot/navy beans","Cumin","1 pig ear or pork rind (optional)","1 kg (about 2 lb) mixture of duck or goose meat, Toulouse sausages (strong garlic sausage), pork, and/or mutton","Duck fat, goose fat, or olive oil","1 onion, chopped","Stock or white wine","Bouquet garni","1 head of garlic, peeled","Salt","Pepper","Cloves","Juniper berries","Water or stock"],"steps":["Blanch the beans for a few minutes by immersing them in plenty of boiling water for a few minutes and then into cold water seasoned with cumin.","Drain the beans and reserve.","Sear the meat in a pan with duck or goose fat—brown only the outside. Remove the meat and reserve.","Sauté or stir-fry the onion in the same pan until golden or dark brown, then set aside.","Drain and discard any residual fat from the pan. Deglaze the dark residue in the pan using stock or white wine. Reserve the deglazing liquid.","In a casserole dish, pan, or pot, layer beans, meat, cooked onion, garlic cloves, bouquet garni, and juniper berries. Add the deglazing liquid then enough boiling salted water to cover the beans by about an inch.","Bake at 90 °C (195°F) for about 4½ hours. If necessary, add additional boiling water during the baking. When a light crust has formed and the beans have absorbed all the water and become tender, the preparation is done.","Let stand for about 1 hour before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACassoulet","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Texture_de_cassoulet_blanc_au_B%C3%A9nin_parsem%C3%A9_des_graine_couleur_noire.jpg/960px-Texture_de_cassoulet_blanc_au_B%C3%A9nin_parsem%C3%A9_des_graine_couleur_noire.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adoscam","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Central Texan Pinto Beans","name":"Central Texan Pinto Beans","ingredients":["1 lb (450 g) dry pinto beans","8 cups water","1 tsp ground black pepper","1 tbsp salt","1 ham bone or a rough equivalent of salt bacon","1–2 bay leaves","5 cups water","A very small amount (3 oz / ~90 g) of that day's brewed coffee (optional)"],"steps":["Wash beans carefully and soak overnight in 8 cups of water.","Drain and refill with 5 cups of water.","Add all the other ingredients.","Bring to a boil and simmer at least 1 hour, or until tender.","Remove bay leaves.","Do not drain prior to serving, the liquid is an important aspect of the dish.","Can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACentral_Texan_Pinto_Beans","pageImageChecked":true},{"title":"Cookbook:Cauliflower Rice","name":"Cauliflower Rice","ingredients":["White cauliflower","Vinegar","Vegetable oil","Salt","White pepper"],"steps":["Use a knife to remove the cauliflower's green leaves.","Submerge the cauliflower head in water with vinegar. Soak for 5 minutes to 1 hour. Drain the cauliflower and dry well.","Use a grater with medium-sized holes to grate the cauliflower into rice-like bits.","Heat 2 tbsp vegetable oil in a frying pan. Add the riced cauliflower, and stir continuously for 3 minutes over low heat. This gives the cauliflower rice a texture similar to regular rice and helps to lessen the amount of water in it.","Add a dash of salt and some white pepper, then cover and cook for 1 minute.","Remove from the heat, season, and use as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACauliflower_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Curd_Rice_%26_Cauliflower_Curry.JPG/960px-Curd_Rice_%26_Cauliflower_Curry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sukanyasureshj","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cauliflower Cheese","name":"Cauliflower Cheese","ingredients":["1 large cauliflower head","300 ml (10 oz / 1 ¼ cups) white sauce","100 g (3.5 oz) parmesan","30 g (1.1 oz) unsalted butter","1 tbsp breadcrumbs","1 tbsp salt","1 tbsp pepper"],"steps":["Cut your cauliflower into small florets, and place them heads down into a bowl of salty water to dress them for an hour.","Drain florets, and add them to a saucepan of salted boiling water. Cook, uncovered, regularly checking the feel of the cauliflower with a knife to see when they are ready. Your knife should go smoothly, but with some firmness to the cauliflower still.","Preheat your oven to 200°C (180°C fan/390°F/gas 6).","Once the cauliflower has cooked, drain the florets and lay them in a dish of your choice. Combine the white sauce with ⅔ of the parmesan cheese, and pour over the cauliflower. Sprinkle over the breadcrumbs and remaining cheese.","Place your dish into the oven for about 20 minutes, or until golden brown.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACauliflower_Cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Cauliflower_cheese_side_dish.jpg/960px-Cauliflower_cheese_side_dish.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnemoneProjectors - Peter O'Connor (talk; Flickr)","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Chadian Gilled Fish","name":"Chadian Gilled Fish","ingredients":["2 tablespoons vegetable oil","1 teaspoon ground paprika","1 teaspoon ground ginger","1 teaspoon ground garlic","1 teaspoon ground cumin","1 teaspoon ground coriander","Salt","Freshly ground black pepper, to taste","2 whole fresh fish (such as tilapia or catfish), cleaned and scaled","Lemon wedges, for serving"],"steps":["Preheat your grill or barbecue to medium-high heat.","In a mixing bowl, combine the vegetable oil, paprika, ginger, garlic, cumin, coriander, salt, and black pepper. Mix well to form a smooth marinade.","Pat dry the fish with paper towels and place them on a plate or tray. Using a basting brush, generously coat both sides of the fish with the marinade. Make sure to cover the fish thoroughly for maximum flavor.","If desired, you can let the fish marinate in the refrigerator for about 30 minutes to allow the flavors to penetrate. However, this step is optional, and you can proceed directly to grilling if you're short on time.","Once the grill is heated, lightly oil the grates to prevent sticking. You use a folded paper towel soaked in vegetable oil and held with tongs to do so.","Carefully place the marinated fish on the grill and close the lid. Cook for about 4–5 minutes per side, depending on the thickness of the fish, or until the flesh is opaque and easily flakes with a fork. While grilling, you can baste the fish with any remaining marinade using a basting brush for added flavor and moisture.","Once the fish is cooked through and nicely charred, remove from the grill using tongs or a spatula. Be careful not to break the delicate flesh.","Serve hot with lemon wedges on the side for squeezing over the fish. It pairs well with a side of rice or millet and can be accompanied by a fresh salad or steamed vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChadian_Gilled_Fish","country":"Chad","pageImageChecked":true},{"title":"Cookbook:Chadian Salad","name":"Chadian Salad","ingredients":["2 tomatoes, diced","1 cucumber, diced","1 red onion, thinly sliced","1 bell pepper (any color), diced","1 carrot, peeled and grated","1 lemon, juiced","2 tablespoons olive oil","Salt to taste","Pepper to taste","Fresh parsley or mint leaves, chopped (optional, for garnish)"],"steps":["Combine the tomatoes, cucumber, bell pepper, red onion, and carrot in a mixing bowl.","In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make a dressing. Adjust the seasoning according to your taste.","Pour the dressing over the vegetables in the mixing bowl. Gently toss the salad to ensure all the vegetables are coated with the dressing.","Cover the mixing bowl with plastic wrap or a lid and let the salad marinate in the refrigerator for at least 30 minutes. This allows the flavors to blend together and enhances the taste.","Remove the salad from the refrigerator. Give it a final toss to mix the flavors, and transfer it to a serving dish. If desired, sprinkle chopped parsley or mint leaves on top as a garnish.","Enjoy as a standalone dish or as a side salad alongside grilled meats, fish, or other main courses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChadian_Salad","country":"Chad","pageImageChecked":true},{"title":"Cookbook:Chakalaka (South African Vegetable Stew)","name":"Chakalaka (South African Vegetable Stew)","ingredients":["1 tablespoon oil, or as needed","3 medium onions, diced","1 teaspoon curry powder, or to taste","1 teaspoon chile powder","2 small Thai green chiles, chopped","3 medium carrots, diced","3 medium tomatoes, diced","2 medium green bell peppers, diced","¼ cup water","1 cube vegetable bouillon, crumbled","Salt and ground black pepper to taste"],"steps":["Heat the oil in a large saucepan over medium heat.","Add the chopped onions and sauté for 2–3 minutes until softened.","Stir in the curry powder, chile powder, and chopped chile peppers. Cook for 1 minute until fragrant.","Add the chopped tomatoes, grated carrots, and diced bell peppers. Stir well.","Add the crumbled bouillon cube and water. Cover and simmer for 10–15 minutes until the vegetables are tender.","Stir in the baked beans and cook for an additional 3–5 minutes, uncovered, until the mixture thickens.","Taste and adjust seasoning with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChakalaka_(South_African_Vegetable_Stew)","country":"South Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Chakalaka.jpg/960px-Chakalaka.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"philipp from cape town, south africa","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Cassava Pone","name":"Cassava Pone","ingredients":["3 lbs (1.36 kg) raw cassava, peeled and grated","½ tsp (2.5 ml) ground cinnamon","½ tsp (2.5 ml) ground black pepper","½ tsp (2.5 ml) ground nutmeg","2 tsp (10 ml) vanilla extract","4 tbsp (60 ml) melted butter or coconut oil","¾ cup (180 ml) brown sugar","3 cups (720 ml) unsweetened evaporated milk or coconut milk"],"steps":["Preheat the oven to 350°F (180°C).","Combine all the ingredients together, mixing well to incorporate.","Transfer the mixture to a baking dish.","Bake the cassava pone for 60 minutes until firm and golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACassava_Pone","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Trinidad_cassava_pone_on_plate.jpg/960px-Trinidad_cassava_pone_on_plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"999real","licence":"CC0"},{"title":"Cookbook:Chapati","name":"Chapati","ingredients":["3 cups whole wheat flour","Salt to taste (about 1 teaspoon)","Warm water as required (about 1 ½ cups)","Ghee (clarified butter; optional)"],"steps":["Knead together the flour and water, starting with only a slight dribble of water and adding more as you go until the dough becomes smooth but not too sticky.","Cover dough, and let rest for at least 5 minutes.","Divide dough into balls and roll out into disks, slightly thicker than denim material; sprinkle with flour as you roll.","Place a non-oiled pan over moderately high heat and test its surface temperature by holding your hand over it.","When very hot, put a chapati on the pan and press it flat with a spatula or dry cloth to make it rise up.","Flip and repeat so it becomes lightly browned on both sides.","If desired, brush with ghee."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChapati","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Chapati_making_at_the_Chokhi_Dhani_Resort_Panchkula_08.jpg/960px-Chapati_making_at_the_Chokhi_Dhani_Resort_Panchkula_08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cheese and Bacon Rolls","name":"Cheese and Bacon Rolls","steps":["Lightly grease an oven tray.","Combine dried yeast, sugar and warm water. Stir together and leave covered to stand for 5 minutes (or until frothy).","Mix together the bakers flour, bread improver and salt in a large bowl. Add the wet ingredients and mix until the dough is smooth and stretches well (usually about three minutes).","Turn out onto a lightly floured surface and knead the dough for two to three minutes.","Return the dough to a mixing bowl. Cover and store in a warm place until the mixture has doubled in size.","Turn oven on to","Turn out dough onto lightly floured surface and gently deflate mixture. Cut mixture into eight roughly even pieces, and sprinkle cheese and bacon pieces over the bread rolls.","Place rolls in oven on the lightly greased tray, and leave for 10–15 minutes (or until golden brown)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_and_Bacon_Rolls","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Cheese_and_bacon_rolls.jpg/960px-Cheese_and_bacon_rolls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MDRX","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Char Sui (Asian Barbecued Pork)","name":"Char Sui (Asian Barbecued Pork)","ingredients":["3 katis (1.8–2 kg / 4 lbs) of pork (sam-chang-bak)","5 tablespoons char-siu sauce","5 tablespoons sugar","Pepper","A few drops of tenderizer"],"steps":["Sprinkle the tenderizer on the meat, then mix the rest of the ingredients together with the meat.","Barbecue the meat until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChar_Sui_(Asian_Barbecued_Pork)","pageImageChecked":true},{"title":"Cookbook:Char Siu (Chinese BBQ pork)","name":"Char Siu (Chinese BBQ pork)","ingredients":["1 kg (2.25 lbs) pork shoulder","2 tbsp dark soy sauce","2 tbsp light soy sauce","2 tbsp oyster sauce","2 tbsp Shaoxing rice wine","2 tbsp clear honey","4 tbsp hoisin sauce","½ tsp five spice"],"steps":["Slice the meat into strips about 1 inch (2.5 cm) wide by 6 inches (15 cm) long. A long thin strip like this will keep its shape better when hanging.","Pierce the pork all over thoroughly with a fork. This makes the pork more tender and allows the marinade to penetrate the meat to give flavour all the way through.","Mix all other ingredients together to make a marinade.","Place pork strips in a tray and cover with marinade. Ensure strips are covered completely in marinade.","Cover tightly with cling film and place in the refrigerator for several hours (8–24 hours is preferable).","Preheat the oven to 230°C or 420°F and place a pan in the bottom to catch drippings. Line this pan with aluminium foil to make cleaning easier.","Hang the meat on hooks in the oven or lay them on a rack. Depending on the method and the size of your oven, it may be easiest to do this in two or three batches, rather than all at once.","Roast for 20 minutes, until pork is cooked all the way through. Baste at least twice to build up a good layer of marinade on the outside of the meat. The pork should turn a golden-red colour as it cooks.","Allow to cool while still hanging, or lay on wire rack to cool. Avoid laying on top of other meat or on a flat surface until cooled.","Cover and refrigerate until needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChar_Siu_(Chinese_BBQ_pork)","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Char_Siu_and_Siu_Yuk_in_Tai_Po.jpg/960px-Char_Siu_and_Siu_Yuk_in_Tai_Po.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Charoset (Maghrebi)","name":"Charoset (Maghrebi)","ingredients":["1½ cup white raisins","½ cup dried apricots or dried peaches, chopped","2 oranges, juiced","¼ cup chopped almonds","1 tsp cinnamon","1 tsp ginger, preferably freshly-grated","2 tbsp honey","2 tbsp matsoh meal"],"steps":["Soak dried fruit in juice until plumped.","Mash reconstituted fruit with almond and spices to get a mortar-like texture.","Adjust texture with matsoh meal and if needed, sweeten with honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACharoset_(Maghrebi)","pageImageChecked":true},{"title":"Cookbook:Charoset (Iraqi)","name":"Charoset (Iraqi)","ingredients":["500 ml Iraqi dates, chopped and seeded","Water","Salt","125 ml chopped walnuts or pistachios"],"steps":["Boil dates in lightly salted water stirring frequently until it is a thick paste.","Mix in finely chopped nuts."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACharoset_(Iraqi)","country":"Iraq","pageImageChecked":true},{"title":"Cookbook:Cheese Enchilada","name":"Cheese Enchilada","ingredients":["3 tbsp flour","3 tbsp chili powder","3 tbsp vegetable oil","3 cups water","1½ pounds (680 g) grated cheddar cheese","1 large onion, chopped","~20 corn tortillas"],"steps":["Preheat oven to 350°F (175°C).","Fry chili powder and flour in oil in a 10–12-inch (25–30 cm) skillet until emulsified. Add water, bring to a simmer, and then stir for ~5 minutes until slightly thickened. Turn down heat to low.","Soak one tortilla in the chili gravy until softened (20–30 seconds). Remove tortilla from gravy, place flat on a plate, and add ~1 tbsp cheese and ~1 tbsp onion to center of the tortilla. Roll it up, and place with edges facing down in a 9 x 12-inch (23 x 30 cm) baking pan. Repeat this until you have used all the tortillas. If you get low on the gravy at the end, stir in ⅛–¼ cup of water.","Cover the enchiladas with the remaining cheese, onions, and chili gravy.","Bake in oven for about 5 minutes—longer will toughen the cheese.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Enchilada","pageImageChecked":true},{"title":"Cookbook:Cheese Crisps","name":"Cheese Crisps","ingredients":["½ pound softened margarine","2 cups grated sharp cheddar","2 cups flour","1 teaspoon salt","¾ teaspoon powdered cayenne pepper","2 cups puffed rice cereal"],"steps":["Preheat oven to 300°F (150°C).","In a large bowl, blend the margarine and cheddar.","Add the flour, salt, and powdered cayenne pepper to the bowl.","Stir in the cereal, mixing thoroughly.","Shape into small balls, flattening each ball with a fork. Place each cookie onto an ungreased cookie sheet.","Bake at 300°F (150°C) for 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Crisps","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Arizona_Cheese_Crisp.jpg/960px-Arizona_Cheese_Crisp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zekerags","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Cheese Dumplings","name":"Cheese Dumplings","ingredients":["250 g (8.8 oz / 1¾ cups) white crustless bread, finely diced","250 ml (8.5 fl oz / 1 cup) milk","2–3 eggs","250 g (8.8 oz / 2½ cups) grated cheese (e.g. Pinzgauer beer cheese, Tyrolean grey cheese )","50 g (1.8 oz) butter","1 onion, thinly-sliced","1 pinch each of salt, pepper, parsley, and caraway seeds","Flour"],"steps":["Mix the eggs with the milk.","Soak the white bread in the egg mixture. Knead and then let it rest.","Brown the onions with the butter in a pan.","Add the cooked onions, salt, pepper, parsley, caraway seeds, and grated cheese to the white bread. Add the flour and let the mixture rest for a further 10 minutes.","Form dumplings that are approximately the size of a golf ball, then press them flat (about 2–3 cm / 0.8–1.2 inch thick). Forming them is easiest when your hands are slightly wet.","Heat some butter or oil in a pan, and put in the pressed cheese dumplings. Cook them on one side and then the other until golden brown.","Place the dumplings on a paper towel to absorb the excess fat.","Serve the dumplings in a beef broth, with sauerkraut or a green salad. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Dumplings","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Chanterelle Goulash","name":"Chanterelle Goulash","ingredients":["800 g chanterelle mushrooms","100 g onions","60 g butter or oil","125 g sour cream","10 g paprika powder","3–4 tbsp white wine vinegar","1 tsp flour","1 tbsp parsley","Salt","Pepper"],"steps":["Cut the big mushrooms into halves. All of them should have approximately the same size, which averages 2–3 cm.","Peel the onions and chop them finely into small cubes.","Heat the butter in a pot.","When the pot is hot enough, add the chopped onions. Cook the onions until golden brown.","Add the paprika. Stir well and immediately deglaze it with the white wine vinegar. It is important that the paprika powder does not get too hot because it turns bitter at a certain temperature.","Put the chanterelles into the pot, and add pepper and salt to taste. Put a lid on it and steam the mixture for about 10–12 minutes until the chanterelles are soft.","Remove the lid and raise the temperature in order to preserve the escaping liquid of the chanterelles.","Combine the flour and sour cream. Stir this mixture into the casserole, reduce the temperature, and cook for another 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChanterelle_Goulash","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Char-Grilled Strip Steak","name":"Char-Grilled Strip Steak","ingredients":["4 ea. (24–32 oz) beef strip steaks, 1 inch thick","½ tsp salt","1 tsp coarsely-ground black pepper","1 ½ tsp dried rosemary","2 tsp dried thyme","1 tbsp smoked paprika","1 tbsp chili powder","1 tbsp garlic powder","Extra-virgin olive oil"],"steps":["Combine seasonings. Set aside.","Brush steaks liberally with olive oil. Rub each side of steaks with seasoning mixture. Leave at room temperature for 30–45 minutes before continuing.","Prepare grill for indirect heating, high on one side, medium on the other. Add steaks to high part of grill and cook 1 ¼ minutes. Rotate 90 degrees and cook for another 1 ¼ minutes. Flip and repeat one more time.","Move steaks to medium heat and cook, turning often, until internal temperature reaches 140°F for medium-rare.","Remove to a plate and cover with aluminum foil. Let rest 7–10 minutes.","Slice steaks thinly across the grain on a bias. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChar-Grilled_Strip_Steak","pageImageChecked":true},{"title":"Cookbook:Cheddar and Broccoli Bread Roll","name":"Cheddar and Broccoli Bread Roll","steps":["Cook broccoli according to package directions. Drain.","Preheat oven to 375°F (190°C). Have an ungreased baking sheet ready.","In a large bowl, combine both types of flour, baking powder, garlic powder, and salt. Mix well.","Add the margarine. Mix with a fork or pastry blender until the mixture resembles coarse crumbs.","Add milk and stir until all ingredient are moistened.","Place dough on a floured surface and knead a few times until the dough holds together in a ball. Add a small amount of flour if the dough is sticky.","Roll dough, or press with your hands, into an 8 x 14-inch rectangle.","Sprinkle cheese evenly over dough, staying 1 inch away from the edges.","Spread broccoli evenly over the cheese.","Starting with one long side, tightly roll up dough like a jelly roll. Pinch the ends and seam together. Place on ungreased baking sheet.","Bake for 20–25 minutes, until the bottom is nicely browned. Remove to a rack to cool for 5 minutes, then slice and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheddar_and_Broccoli_Bread_Roll","pageImageChecked":true},{"title":"Cookbook:Cheese and Crackers","name":"Cheese and Crackers","ingredients":["Cheese","Crackers"],"steps":["Get out a cutting board.","Slice cheese into pieces small enough to fit on a cracker.","Place cheese on a cracker (or spread with a knife if using cream cheese).","Top cheese with another cracker if you would like."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_and_Crackers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Cheese_and_crackers_2.jpg/960px-Cheese_and_crackers_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JacquesDemien","licence":"CC0"},{"title":"Cookbook:Cheese Egg Toast","name":"Cheese Egg Toast","ingredients":["Salt to taste","Pepper to taste","4 bread slices","2 cheese slices","2 eggs","Butter, as needed"],"steps":["Beat eggs in a bowl. Mix in the salt and pepper.","Place a cheese slice on a bread slice, and sprinkle pepper powder over it. Place another bread slice on top, then slice the sandwich in half diagonally.","Melt butter in a pan over medium heat.","Dip the sliced sandwich in the beaten egg mixture and place in the pan. Pan fry the sandwich, flipping partway, until golden brown on both sides.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Egg_Toast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Egg_and_cheese_breakfast_sandwich.jpg/960px-Egg_and_cheese_breakfast_sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Verive","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chargrilled Asparagus Salad","name":"Chargrilled Asparagus Salad","ingredients":["1 bundle (about 500 g whole, 350 g trimmed) asparagus","¼ tsp salt","3 tbsp oil, divided","3 cloves garlic, minced or crushed","3 tbsp drained capers","4 tsp lemon juice","1 can (230 g drained) chickpeas","30 g flat parsley","10 g mint leaves","100 g baby spinach leaves"],"steps":["Snap the ends off of the asparagus, then snap the remaining stalks in half. Rinse them well.","Toss the asparagus with the salt and 1 tbsp oil.","Heat a non-stick pan or wok on high heat. Toss in asparagus and char on high for around 5 minutes. Put the asparagus into a (non-plastic) salad bowl.","Add 2 tbsp of oil to the pan, then add the garlic and drained capers to the pan and fry for 2 minutes. Then add the garlic oil to the bowl with the asparagus.","Drain and rinse the chickpeas, and add to bowl along with the lemon juice. Toss well to combine.","Chop the parsley and mint finely, add to the salad, and toss well to combine.","Wash and dry the spinach leaves, add to the salad, and toss well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChargrilled_Asparagus_Salad","pageImageChecked":true},{"title":"Cookbook:Charoset (Ashkenazi)","name":"Charoset (Ashkenazi)","ingredients":["1½ cups (360 g) peeled, cored, and chopped apples (e.g. MacIntosh)","¾ cup (180 g) finely-chopped walnuts","2 tbsp sweet red wine","1 tsp cinnamon","2 tbsp honey"],"steps":["Mix all ingredients together, and refrigerate overnight for best flavor.","Adjust seasoning, if necessary, after it's chilled.","Serve with matzoh, or just eat with a spoon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACharoset_(Ashkenazi)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Charoset%26ingredients.jpg/960px-Charoset%26ingredients.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoninah","licence":"CC BY 2.5"},{"title":"Cookbook:Champorado (Chocolate Rice Porridge)","name":"Champorado (Chocolate Rice Porridge)","ingredients":["½ kg glutinous rice","Water (about 4–6 times the rice volume)","½ kg white granulated sugar","2 spoons cocoa powder","1 can (12 oz) evaporated milk"],"steps":["Wash the rice twice.","Combine the rice and water in a pot. Place the pot over medium heat, cover, and bring to a boil.","Uncover the pot and stir in the sugar and cocoa powder until well mixed.","Simmer over low heat, stirring regularly, until the rice is cooked and the porridge is thickened as desired.","Stir in the evaporated milk and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChamporado_(Chocolate_Rice_Porridge)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Champorado_chocolate_package.jpg/960px-Champorado_chocolate_package.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Downtowngal","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chapman (Nigerian Party Drink)","name":"Chapman (Nigerian Party Drink)","ingredients":["2 bottles (6 liters) Boom blackcurrant beverage","Water","5 pineapples, peeled, cored, and diced","12 apples, cored and diced","10 watermelons, removed from the rind and diced"],"steps":["Pour the blackcurrant beverage into the bowl. While stirring, dilute with water until it reaches your desired flavor.","If not sufficiently chilled, transfer to the fridge and rest until cold.","Divide the diced fruits between serving cups, then fill the cups with the beverage and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChapman_(Nigerian_Party_Drink)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Cheese on Toast","name":"Cheese on Toast","ingredients":["Thick-cut bread","Firm-fleshed strong-flavoured cheese, grated","Toppings (e.g. pickles, onion, walnuts, etc.)"],"steps":["Toast one side of the bread under a medium broiler.","Lightly toast the other side of the bread, just enough to warm it, then spread the grated cheese over it. Add desired toppings.","Broil the cheesy side of the bread until the cheese is bubbling and brown.","Eat quickly, but be careful, as the cheese will be tongue-burningly hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_on_Toast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cheese_on_toast-11.jpg/960px-Cheese_on_toast-11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jules","licence":"CC BY 2.0"},{"title":"Cookbook:Cheesecake Cups","name":"Cheesecake Cups","ingredients":["1 lb (450 g) cream cheese","2 eggs","¾ cups (180 g) granulated sugar","Semi-sweet chocolate chips"],"steps":["Preheat your oven to 350°F (180°C).","Soften the cream cheese in the microwave in a bowl. Thirty seconds on a medium setting should be sufficient.","Combine the cream cheese, eggs, and sugar.","Line the pan with the papers.","Put chocolate chips in the bottom of the cupcake papers, making less than a full layer; do not completely cover the bottom of the papers.","Fill the cups with the cream cheese mixture, then place into the oven.","Bake for about 15 minutes. The chocolate will melt and create a bottom to your cakes, but part of that chocolate will also bubble up through the cream cheese for an added effect.","Remove and allow to cool for 20 minutes, until the chocolate hardens on the bottom and becomes crunchy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheesecake_Cups","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Cheesecake_cups_in_aluminum_forms.jpg/960px-Cheesecake_cups_in_aluminum_forms.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Kilby","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cheese Pierogi Filling","name":"Cheese Pierogi Filling","ingredients":["8 oz farmer's cheese (a soft, NOT a hard cheese)","4 oz cream cheese","1 egg","2 tbsp flour"],"steps":["Mash together all of the ingredients until well mixed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Pierogi_Filling","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4e/Pierogi_02b.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"File:Cheese, potato, and onion pierogi.jpg: Mike Peel File:Pierogarnia Stary Młyn9.jpg: Kinga1989 derivative work (merge): SpiderMum","licence":"CC BY 4.0"},{"title":"Cookbook:Cheese Puffs (Pão de Queijo)","name":"Cheese Puffs (Pão de Queijo)","ingredients":["⅔ cup (160 ml) milk","⅓ cup (80 ml) neutral oil (e.g. vegetable oil)","2 cups (450 g) fine cassava flour or tapioca flour","6 ounces (170 g) grated hard cheese (a mix of cheddar and parmesan is good)","2 eggs","Salt to taste","Pepper to taste"],"steps":["Mix the milk and oil together in a saucepan, and boil until a white foam appears.","Gradually add flour to this hot mixture; mix well to form a firm dough with no lumps.","Let the dough rest for 15 minutes.","Preheat the oven to 375°F (190°C).","Mix the eggs, cheese, salt, and pepper into the dough. The dough will become sticky and wet. If the dough is too wet, add more flour and cheese in order to make firmer balls (instead of cookies).","Grease your hands, and form small balls 1–2 inches in diameter.","Place the balls on a greased baking tray. Bake for 15–20 minutes, until the top begins to brown.","Cool slightly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Puffs_(P%C3%A3o_de_Queijo)","country":"Brazil","pageImageChecked":true},{"title":"Cookbook:Cheese Spread on French Bread","name":"Cheese Spread on French Bread","ingredients":["½ tbsp Dijon mustard","1 tbsp butter, room temperature","2 tsp dried sage","¼ cup apple juice","2 cups shredded sharp cheddar cheese","½ tsp pepper","8 oz package cream cheese, softened","1 loaf French bread, cut in small slices"],"steps":["In a large bowl, mix together mustard, butter, and sage.","Add the apple juice, cheddar cheese, and pepper, then stir well.","Add the cream cheese, blending well.","Cover and refrigerate for 3 hours.","When ready to serve, remove from refrigerator and allow to stand for ½ hour.","Spread on bread and serve with milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Spread_on_French_Bread","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Cheese%3B_a_short_treatise_on_the_manufacture_of_various_kinds_of_domestic_and_foreign_cheese%2C_Cheddar%2C_Dutch%2C_Swiss%2C_Italian%2C_French%2C_Limburger%2C_Neufchatel%2C_cream%2C_cottage_cheese%2C_etc_%281918%29_%2820610479221%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"Cookbook:Cheese Sauce I","name":"Cheese Sauce I","ingredients":["2½ tablespoons butter","1½ tablespoons flour","1 cup heavy whipping cream or ½ cup whole milk, hot","1 cup cream cheese","½ cup grated cheddar cheese","⅓ cup grated mozzarella cheese","½ teaspoon mustard (optional)","1½–2 pinches of salt"],"steps":["Melt the butter in a saucepan. Add the flour and whisk together over medium heat for 2–3 minutes, to make a white roux. Do not allow to brown. Remove from heat and allow to cool nearly to room temperature.","Gradually add hot heavy whipping cream to the roux, whisking to combine. This will also work with a hot roux and room temperature heavy cream or milk.","Add the salt, cheese, and mustard, then heat till just simmering and cheese has melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Sauce_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Braunschweiger_and_Jarlsberg_cheese_with_guacamole-habanero_sauce%2C_on_olive_bread_-_Massachusetts.jpg/960px-Braunschweiger_and_Jarlsberg_cheese_with_guacamole-habanero_sauce%2C_on_olive_bread_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Cheese-Stuffed Crust Pizza","name":"Cheese-Stuffed Crust Pizza","ingredients":["Cooking spray","Corn meal","1 can refrigerated pizza crust","7 ea. 1-inch (2.5 cm) pieces of string cheese","½ cup pizza sauce","24 slices pepperoni","1 cup cooked Italian sausage, crumbled","2 cups Italian blend shredded cheese"],"steps":["Preheat oven to 425°F (220C)","Spray 12-inch (30 cm) pizza pan with cooking spray. Sprinkle lightly with cornmeal, if desired.","Starting in the center, press pizza dough in pan beyond the sides of the pan by an inch.","Fold the hanging edge of the dough back toward the middle, placing the sticks of string cheese in the pouch, all the way around the circle.","Pinch the dough to seal in the cheese.","Bake the crust 8 or 10 minutes, or until the edges are light golden and the dough has started to set.","Remove from oven and spread the sauce over the crust with the back of a spoon.","Scatter on the sauce the pepperoni, sausage, and shredded Italian cheese.","Replace in oven and bake until crust is deeply golden brown and the (topping) cheese is melted.","Cut into 6–8 slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese-Stuffed_Crust_Pizza","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Cheese_stuffed_crust.jpg/960px-Cheese_stuffed_crust.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Cheese Filling for Peynirli Börek","name":"Cheese Filling for Peynirli Börek","ingredients":["1 cup cottage cheese","1 cup feta, crumbled","1 egg, beaten","1 Tbsp parsley or dill, chopped","¼ tsp pepper"],"steps":["Mix the feta into the cottage cheese by mashing together with a fork.","Add the beaten egg, chopped herbs and pepper, and stir until just mixed.","Place in a plastic covered container and refrigerate until ready to use.","See Börek recipe for further instructions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Filling_for_Peynirli_B%C3%B6rek","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Cheese Ravioli Filling","name":"Cheese Ravioli Filling","ingredients":["1½ cups ricotta or cottage cheese","¾ cup freshly-grated Parmigiano Reggiano","2 tsp finely-chopped onion","1 egg","1½ tsp salt"],"steps":["Stir all the ingredients together in a bowl.","Set aside while you roll the dough."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Ravioli_Filling","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/2020-11-19_15_51_01_Four_individual_Wawa_five_cheese_blend_toasted_ravioli_in_the_Franklin_Farm_section_of_Oak_Hill%2C_Fairfax_County%2C_Virginia.jpg/960px-2020-11-19_15_51_01_Four_individual_Wawa_five_cheese_blend_toasted_ravioli_in_the_Franklin_Farm_section_of_Oak_Hill%2C_Fairfax_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cheesy Mascarpone Cornbread Stuffing","name":"Cheesy Mascarpone Cornbread Stuffing","ingredients":["2 ½ cups cornbread, crumbled","¾ cup mascarpone cheese, divided","2 cups heavy cream, whipped to soft peaks","½ tsp salt","½ tsp black pepper","1 tbsp sage, sliced thinly","4 egg yolks, beaten","¼ cup butter, melted"],"steps":["Combine all ingredients except for cream and ¼ cup mascarpone cheese.","Gently fold in cream.","Bake in a 350°F (175°C) oven for 30–35 minutes.","Spread remaining cheese on top and place under a preheated broiler until browned and bubbly.","Cool 10 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheesy_Mascarpone_Cornbread_Stuffing","pageImageChecked":true},{"title":"Cookbook:Cheese Tart","name":"Cheese Tart","ingredients":["½ cup Brie cheese, rind removed","¾ cup mascarpone cheese","½ cup white granulated sugar","½ cup unsalted butter, melted","1 pinch of salt","½ dough from Classic American Apple Pie, made with mascarpone cheese instead of applejack"],"steps":["Mash together all ingredients except dough. Set aside.","Roll out dough into a rough circle. Place dough in a 10-inch tart pan to make a tart shell, and remove the excess dough from the edges.","Transfer the cheese mixture into tart shell and bake at 425°F on the bottom of the oven for 15 minutes. Move to the bottom rack and bake for 10 minutes more.","Remove and let rest 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Tart","pageImageChecked":true},{"title":"Cookbook:Cheeseburgers","name":"Cheeseburgers","ingredients":["8 ounces chuck, trimmed and cut into 1½-inch cubes","8 ounces sirloin, trimmed and cut into 1½-inch cubes","Steak Rub","Olive oil","4 hamburger buns, halved","4 slices of your favorite cheese (e.g. pepper jack)","Favorite toppings"],"steps":["Pass meat cubes through a meat grinder set to fine. Once all ground, mix and form into 4 patties.","Brush patties with olive oil and sprinkle liberally with Steak Rub.","Grill on high for about 3–4 minutes per side for medium rare, 5–6 for medium, and 7–8 for well-done. During the last minute, place one slice of cheese on top.","Remove and place one patty on top of each bottom half of halved buns.","Top with your favorite condiments and finish with the top half. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheeseburgers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Pierre_2_Mini_Cheeseburgers_%2815412685641%29.jpg/960px-Pierre_2_Mini_Cheeseburgers_%2815412685641%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cheese-Stuffed Chicken Breasts","name":"Cheese-Stuffed Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","1 tbsp salt, divided","1 tbsp freshly ground black pepper, divided","1 cup crumbled cornbread","¼ cup dried cranberries, roughly chopped","½ cup apple jelly","3 dried apple rings, finely minced","½ cup cream cheese","Olive oil","Honey"],"steps":["Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.","Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.","Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.","Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.","Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese-Stuffed_Chicken_Breasts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Whole_Chicken_Noodle_Soup_%28163937285%29.jpg/960px-Whole_Chicken_Noodle_Soup_%28163937285%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eli Hodapp from Naperville, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Cheese Stuffed Tomatoes","name":"Cheese Stuffed Tomatoes","ingredients":["¼ cup cream cheese","1 tbsp basil chiffonade","1 tbsp minced garlic","2 tbsp unsalted butter","½ tsp salt","½ tsp freshly-ground black pepper","¼ cup ricotta cheese","30 cherry tomatoes, with the very top removed"],"steps":["Combine all ingredients except tomatoes to make the filling.","Place filling into a gallon-size zip-top bag with a small hole snipped in one of the bottom corners.","Fill tomatoes about ¾ full.","Serve chilled as an appetizer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Stuffed_Tomatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Cheese_Stuffed_Omelette%2C_AirAsia%2C_2025_%2802%29.jpg/960px-Cheese_Stuffed_Omelette%2C_AirAsia%2C_2025_%2802%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cheese Omelette","name":"Cheese Omelette","ingredients":["2 eggs, room temperature and beaten","1 pinch of fine-grain salt","1 cup grated Monterey Jack cheese, room temperature","½ cup grated mozzarella cheese, room temperature","¼ cup grated mild Cheddar cheese, room temperature","2 ½ slices pepper jack cheese, diced extremely fine and at room temperature","Butter"],"steps":["Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around.","If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan.","Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Omelette","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Cheese_%26_Mushroom_Omelette_-_The_Bystander_Cafe_2023-08-07.jpg/960px-Cheese_%26_Mushroom_Omelette_-_The_Bystander_Cafe_2023-08-07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Cheesy Chicken Pasta","name":"Cheesy Chicken Pasta","ingredients":["¾ cup (85 g/3 oz) dried pasta (whatever shape you like)","¼ cup () cream cheese","¾ cup () grated mozzarella cheese","¾ cup () grated cheddar cheese","2½–3½ tablespoons hoisin sauce to taste","1 cup () chopped cooked chicken","½ cup () heavy whipping cream"],"steps":["Bring a pot of water to the boil. Add the pasta and cook for about 10 minutes (or until the pasta is soft).","Drain the pasta so that no water remains in the pan. Return drained pasta to the pot.","Add the cream, cheeses, chicken, and hoisin sauce to the pasta.","Cook for a few minutes to warm everything through.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheesy_Chicken_Pasta","pageImageChecked":true},{"title":"Cookbook:Cherbet Mazhar (Algerian Flower Water Drink)","name":"Cherbet Mazhar (Algerian Flower Water Drink)","ingredients":["1 L of fresh water","1 large glass of orange blossom water","2–3 tbsp of granulated sugar (depending on taste)","1 tsp of cinnamon powder","1 stick of cinnamon"],"steps":["Combine water and orange blossom water in a large saucepan over medium heat. Stir with a wooden spoon.","Add the cinnamon powder and stir until it fully dilutes. Then add the sugar, and mix everything well.","When the sugar is completely dissolved, transfer the drink to a pitcher and let it cool in the fridge. Serve with quince jam or seasonal fruit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherbet_Mazhar_(Algerian_Flower_Water_Drink)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Cheesy Potato Soup","name":"Cheesy Potato Soup","ingredients":["Bacon, chopped","Butter","Onion, finely chopped","3 cloves garlic, minced","¼ cup all-purpose flour","Chicken broth","Potatoes, diced","Milk","Salt","Ground black pepper","Shredded cheddar cheese","Chives, chopped"],"steps":["Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels.","Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.","Add the minced garlic, and cook for another few minutes until the onion is softened.","Stir in the flour, and cook for a few minutes to remove the raw flavor.","Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender.","If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency.","Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes.","Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheesy_Potato_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Cheesy_cream_of_potato_soup.jpg/960px-Cheesy_cream_of_potato_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Cheese Spaetzle","name":"Cheese Spaetzle","ingredients":["Butter","Onions, diced","Spaetzle, boiled in salted water","Emmental or Gruyère cheese"],"steps":["Slowly fry diced onions with butter. When the onions are browned, remove them from the pan.","Fry the spaetzle in butter on low heat.","Grate the cheese over the frying spaetzle, and toss well.","Add the onions to the spaetzle and cheese, and toss well.","Serve with a green salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACheese_Spaetzle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Silit_Profi_Spaetzle_maker_%28187291098%29.jpg/960px-Silit_Profi_Spaetzle_maker_%28187291098%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy / Andrew Fogg from near Cambridge, UK","licence":"CC BY 2.0"},{"title":"Cookbook:Chewy Ginger Cookies","name":"Chewy Ginger Cookies","ingredients":["180 g (¾ cup) butter, softened","500 g (2 cups) brown sugar","1 egg","60 ml (¼ cup) molasses","10 g (2 tsp) baking soda","600 g (2½ cups) flour","2.5 g (½ tsp) ground cinnamon","5 g (1 tsp) ground ginger","5 g (1 tsp) ground cloves","2.5 g (½ tsp) salt","Extra sugar for coating"],"steps":["Preheat oven to 175°C (350°F or Gas Mark 4).","Cream the butter and the sugar in a stand mixer or with an electric whisk.","Beat in the egg, and stir in the molasses.","Combine the baking soda, flour, spices, and salt in a separate bowl.","Gently mix the dry mixture into the wet mixture to make a dough.","Shape into small (2.5 cm/1 inch diameter) balls and roll in granulated sugar.","Place on greased cookie sheet. Do not flatten balls. They will spread out a little bit during baking, so space them about 1.5–2 inches apart.","Bake for about 11 minutes. One way to tell they are done is when the cookies are cracked but the dough inside the cracks doesn't look quite finished. Beyond that they will be too done.","Remove pan from the oven and cool to room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChewy_Ginger_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/ChewyGingerCookies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alcinoe at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Chicago Sirloin with Cabernet Balsamic Reduction","name":"Chicago Sirloin with Cabernet Balsamic Reduction","ingredients":["2 ea. (16 oz / 550 g) sirloin steaks","Montreal steak seasoning","1 cup Cabernet Sauvignon wine","1 cup balsamic vinegar","8–10 cloves of garlic, minced","⅓ large white onion, diced","4 cloves shallots, diced","2 tbsp extra-virgin olive oil","Pepper"],"steps":["Preheat a medium-sized saucepan over medium-low heat and preheat the grill to high.","Add the onions to the pan, and sauté until light yellow.","Add the shallots and garlic to the pan and sauté for a few minutes more. Make sure all ingredients are lightly crisped.","Pour in about ⅓ of the wine and ⅓ of the vinegar. Let this simmer and reduce over lower heat for about 5–10 minutes.","Place the steaks on the barbecue, seasoning with the Montreal steak spice.","Add the rest of the wine and vinegar and season by sprinkling some fresh black pepper on top. Boil off until you no longer smell the alcohol coming from the steaming wine.","Flip the steaks. You want them to be soft on the inside (cooked rare) yet quite charred on the outside, to get that charcoal flavor.","Once the sauce has gone down to about ⅓ of its original volume, take off heat.","Remove steaks from grill and take inside.","Place the steaks on your plates, cover with the sauce and serve!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicago_Sirloin_with_Cabernet_Balsamic_Reduction","pageImageChecked":true},{"title":"Cookbook:Chicken and Broccoli Casserole","name":"Chicken and Broccoli Casserole","ingredients":["1 lb chicken breast, cubed","14 oz frozen broccoli","10.5 oz canned cream of celery soup","4 oz mayonnaise","6 oz skim milk","1 teaspoon curry powder"],"steps":["Sear the cubed chicken in saucepan.","Place cooked chicken and remaining ingredients into a casserole dish.","Cover with foil and bake in oven at 375°F for 30 minutes.","Serve with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Broccoli_Casserole","pageImageChecked":true},{"title":"Cookbook:Chicken and Andouille Sausage Gumbo","name":"Chicken and Andouille Sausage Gumbo","ingredients":["about 2 lbs (1 kg) chicken breasts","1 cup (240 ml) canola oil","1 cup (240 g) all-purpose flour","2 bell peppers, chopped into ¼-inch pieces","1 large onion, chopped into ¼-inch pieces","4 stalks of celery, chopped into ¼-inch pieces","Chicken stock or equivalent","about ½ lb (¼ kg) Andouille sausage or other spicy sausage","Cayenne pepper to taste","Salt to taste"],"steps":["Brown outside of chicken breasts in small amount of oil then set aside.","Make a roux from the flour in a large saucepan.","Add peppers, onions, and celery to roux. Cook until softened.","Slowly stir in water, and bring to a simmer.","Cut up browned chicken breasts, add to gumbo, and cook until done.","Slice up sausage and add ½ hour after the chicken.","Season to taste with cayenne and salt.","Serve in a bowl with a little rice and green onions on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Andouille_Sausage_Gumbo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/New_Orleans_Gumbo_-_17271373036.jpg/960px-New_Orleans_Gumbo_-_17271373036.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HarshLight","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Alfredo","name":"Chicken Alfredo","ingredients":["1 pound (450 g) boneless chicken breasts","1 cup cream or half and half","2 tablespoons white flour","¼ cup chopped onion or shallot","1 teaspoon thyme","¼ teaspoon oregano","½ teaspoon garlic powder","1 tablespoon parsley, chopped","½ teaspoon red pepper","½ cup grated Parmesan cheese","1 tablespoon cooking oil","½ cup lemon juice","1 tablespoon butter","2 cups fettuccini pasta"],"steps":["Heat up oil slightly in a frying pan over a medium flame.","Sauté chicken breasts and shallots in hot oil for 5 minutes or until golden brown. Add lemon juice to chicken and cook for an additional 10 minutes. Remove chicken from flame. Reserve juices. Transfer chicken into a casserole dish.","Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes.","Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce.","Stir in reserved juices and keep stirring. Reduce heat and slowly stir in Parmesan cheese.","Keep stirring until a smooth consistency is achieved. Pour sauce over chicken in casserole dish.","Cover and bake for 20 minutes at 350°F (175°C).","While chicken is cooking, prepare pasta. When chicken is done, serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Alfredo","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Chicken_fettuccine_alfredo.JPG/960px-Chicken_fettuccine_alfredo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chess Pie","name":"Chess Pie","ingredients":["2.5 cups (600 g) white sugar","3 eggs","1 tablespoon vinegar","1 teaspoon vanilla","1 stick (4 oz / 113 g) butter","9-inch (22 cm) pre-made pie crust"],"steps":["Preheat oven to 375°F (190°C).","Mix sugar, butter, and vinegar in saucepan. Bring to a boil.","Beat eggs in bowl.","Gradually whisk the saucepan contents into the eggs, then add vanilla.","Pour mixture into pie crust.","Bake pie in 375°F (190°C) oven for 35 minutes.","Let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChess_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Buttermilk_Chess_Pie%2C_August_2009.jpg/960px-Buttermilk_Chess_Pie%2C_August_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kimberly Vardeman","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Alfredo Pizza","name":"Chicken Alfredo Pizza","ingredients":["2 boneless, skinless chicken breasts","Pizza dough (e.g. Basic Pizza Crust or a pre-packaged dough for convenience)","1 large jar of Alfredo sauce","1 large package of shredded cheese (e.g. cheddar, mozzarella)","1 package of pepperoni"],"steps":["Cut up the chicken breast, and sear/bake/grill it until it is cooked through.","Prepare the pizza crust and spread it on a medium-sized pizza pan.","Spread some Alfredo sauce on the crust, and top with cooked chicken. Repeat to make a few layers, then sprinkle shredded cheese on top.","Bake in oven at 350°F (175°C) for about 20 minutes or until the crust is done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Alfredo_Pizza","country":"United States","pageImageChecked":true},{"title":"Cookbook:Chicken and Corn Empanadas","name":"Chicken and Corn Empanadas","ingredients":["2 tablespoons vegetable oil","1 cup diced Oso sweet onions","1 diced red bell pepper","1 teaspoon (hot) crushed red pepper (optional)","1½ cup frozen corn kernels","2 teaspoons oregano","3 cups (1 pound) diced cooked chicken","6 ounces shredded Monterey Jack cheese","Kosher salt and fresh ground black pepper to taste","2 packages (28 ounces) frozen crescent rolls","1 egg, lightly beaten with 1 tablespoon water"],"steps":["In large skillet, heat oil and lightly brown onions.","Add pepper, crushed red peppers, corn, and oregano. Cook 5 minutes over moderate heat or until liquid has mostly cooked away.","Remove from heat; stir in chicken and cheese, season to taste and chill.","Unroll crescent dough into two perforated squares.","Place one square over second square.","Roll out with a little flour to form a single large rectangular sheet.","Cut out four circles about 5 inches in diameter.","Repeat with remaining package of rolls.","Refrigerate circles on waxed paper until firm, about 30 minutes.","Spoon ¼ cup filling into center of each circle, leaving a 1-inch border.","Brush edges with egg mixture.","Fold over to seal, stretching dough slightly.","Press edges together while pushing out any air pockets.","Seal by crimping with the tines of a fork.","Brush top with egg wash. Prick with fork.","Arrange empanadas on buttered and floured baking sheet.","Refrigerate until ready to bake, up to two days ahead of time.","Preheat oven to 400°F.","Bake 25 to 30 minutes or until puffy and brown and filling in bubbling hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Corn_Empanadas","pageImageChecked":true},{"title":"Cookbook:Cherry-Berry Jumble Fruit Pie","name":"Cherry-Berry Jumble Fruit Pie","ingredients":["1 cup canned sweet cherries with juice","¾ cup white sugar","2 tablespoons cornstarch","1 tablespoon flour","1¼ cups fresh blueberries","½ cup raspberries","¾ cup fresh blackberries","1½ cups fresh strawberries, sliced","2 tablespoons strawberry preserves","1 tablespoon fresh lemon juice","2 store-bought or homemade pie crusts","1 tablespoon butter, melted"],"steps":["Preheat oven to 350°F (175°C)","Drain cherries, reserving juice; set cherries aside.","Add water to juice if necessary to make ½ cup liquid.","In a large saucepan, mix together cherry juice, sugar, cornstarch and flour. Stir until smooth, then cook on medium heat until it starts to thicken.","Add fruit, preserves and lemon juice. Mix well.","Place 1 crust in a 9-inch (23 cm) pie pan or plate. Spoon in fruit filling.","Cut several slits in the middle of the second crust and place it over the filling.","Crimp the edges, and brush with melted butter.","Bake until the pie is golden brown, 40 to 45 minutes. Oven temperatures vary, so the time may vary."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherry-Berry_Jumble_Fruit_Pie","pageImageChecked":true},{"title":"Cookbook:Cherry Cobbler in a Crock Pot","name":"Cherry Cobbler in a Crock Pot","ingredients":["1 can (16 ounces) cherry pie filling","1 cup yellow cake mix","⅛ cup softened butter","¼ cup chopped nuts","Ice cream, as desired"],"steps":["Pour cherry pie filling into a slow cooker, spreading it evenly across the bottom of the crock.","In a medium-size bowl, combine cake mix and butter until the mixture is crumbly.","Sprinkle evenly over cherries.","Sprinkle nuts evenly over cake mix.","Set slow cooker on low, cover and allow to cook for 3 hours.","Serve hot, right from the slow cooker, or serve over ice cream, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherry_Cobbler_in_a_Crock_Pot","pageImageChecked":true},{"title":"Cookbook:Chew Bread","name":"Chew Bread","steps":["Preheat oven to 350°F (175°C).","Combine all ingredients except nuts, and mix well with an electric mixer.","Add nuts, and stir in well.","Pour into greased and floured 9x13-inch (23x33 cm) cake pan.","Bake in preheated oven for 35–40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChew_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Baby_Starling_Eating_Chewed_Bread_%284582566209%29.jpg/960px-Baby_Starling_Eating_Chewed_Bread_%284582566209%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A. Sparrow","licence":"CC BY 2.0"},{"title":"Cookbook:Cherry Delight","name":"Cherry Delight","steps":["Combine graham cracker crumbs, sugar, and melted margarine. Press this mixture into a large pyrex pie dish to make a crust.","Bake crust for 8 minutes at 325°F (160°C). Let cool completely.","Beat cream cheese and powdered sugar together.","Prepare the whipped topping according to directions (if necessary).","Fold the whipped topping into the cream cheese mixture. Place this mixture into the cooled crust, and smooth the top.","Top with cherry pie filling."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherry_Delight","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Chocolate_Delight_tomatoes.jpg/960px-Chocolate_Delight_tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Polk","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cherries Jubilee","name":"Cherries Jubilee","ingredients":["1 cup maraschino cherries, drained","½ cup white granulated sugar","½ tsp freshly-ground cinnamon","½ tsp orange zest, finely grated","½ cup dark rum","2 tbsp unsalted butter","¼ tsp freshly-ground allspice"],"steps":["Sprinkle cherries with sugar and spices. Set aside.","Melt butter in a large skillet over medium heat. Add cherries and sauté until slightly browned, 4–5 minutes.","Combine rum and orange zest. Pour over cherries and carefully ignite with a firestick. Shake pan until flames die.","Serve warm with some ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherries_Jubilee","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Allamanda_%27Cherries_Jubilee%27_%28748456681%29.jpg/960px-Allamanda_%27Cherries_Jubilee%27_%28748456681%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dinesh Valke from Thane, India","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chicken and Black-eyed Pea Stew","name":"Chicken and Black-eyed Pea Stew","ingredients":["1 cup of dry black-eyed peas (or about 2 cups canned)","2–3 tbsp vegetable oil or chicken fat","2 medium (~2 cups) chopped white or red onions","2 ea. (~2 cups) chopped carrots","1 stalk (~½–1 cup) chopped celery including the leaves","6 cloves garlic, minced","1–2 tbsp minced ginger","½ tsp salt","1 tsp black pepper, preferably freshly-crushed peppercorns","1 cup uncooked long-grained rice, preferably brown rice","2 cups chicken stock, canned tomato liquid, water, or vegetable stock","2 cups canned tomatoes (crushed or diced), or 1 pound diced fresh tomatoes.","1 pound bone-in chicken meat (e.g. two chicken legs)","2 medium to hot chile peppers (optional)","2 tsp curry powder stirred into the juice of ½ lemon"],"steps":["If using dry black-eyed peas, wash them, then cook for 20 minutes or until al dente. When done, drain.","Meanwhile, sauté onions, carrots, and celery in oil for 5 minutes.","Add garlic, ginger, salt, and pepper, and sauté for 2 more minutes.","Stir rice into vegetable mix.","Add stock and tomatoes, then bring to a boil.","Add the cooked black-eyed peas.","Add meat, cook a further 5 minutes, turn heat to low, and let simmer for 30–40 minutes. The stew is ready when the rice is soft.","Add chili peppers and curry-lemon paste, then cook for 10 more minutes. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Black-eyed_Pea_Stew","pageImageChecked":true},{"title":"Cookbook:Cherbet Meliana (Algerian Cherry Beverage)","name":"Cherbet Meliana (Algerian Cherry Beverage)","ingredients":["1 kg of sugar cubes","1 glass of warm water","1 glass of pressed cherry juice","1 tsp of broken cherry pits"],"steps":["Mix sugar cubes with warm water. Add cherry juice and broken pits.","Bring to a boil over high heat while skimming until the syrup drips into a thin stream.","Remove from heat and strain. Bottle. Serve with sparkling or still water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherbet_Meliana_(Algerian_Cherry_Beverage)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Chestnut Puree","name":"Chestnut Puree","ingredients":["Whole chestnuts","1 pinch white granulated sugar","1 pinch salt, if needed","Butter","1 quart (950 ml) chicken, veal, or beef stock"],"steps":["Carefully split the skin at the thin (protruding) side of the chestnuts, and place them on a baking tray that contains a little water.","Bake chestnuts in the oven for around 7–8 minutes. This will make it easier to peel them.","Peel the chestnuts.","Cook the chestnuts in just enough consommé for them to be damp. The chestnuts should not be hard but not be too well cooked either.","Pass the cooked chestnuts through a fine sieve.","Put the puree into a saucepan, then add a pinch of sugar and a pinch of salt if necessary.","Add fine butter and turn off the heat once thick."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChestnut_Puree","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/The_Household_Cookery-book_Urbain_Dubois_1871_p453_Chestnut_puree_with_cream.png/960px-The_Household_Cookery-book_Urbain_Dubois_1871_p453_Chestnut_puree_with_cream.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnonymousUnknown author","licence":"Public domain"},{"title":"Cookbook:Chereh Tamba (Gambian Groundnut Stew)","name":"Chereh Tamba (Gambian Groundnut Stew)","ingredients":["1 cup groundnuts (peanuts)","2 tablespoons vegetable oil","2 large onions, finely chopped","4 cloves of garlic, minced","2 tomatoes, diced","1 bell pepper, diced","1 teaspoon ground ginger","1 teaspoon ground paprika","1 teaspoon ground cayenne pepper (optional, for added spiciness)","2 tablespoons tomato paste","500 g chicken, cut into pieces","Water or broth for cooking","Salt","Pepper"],"steps":["Preheat the oven to 180°C (350°F).","Spread the groundnuts evenly on a baking sheet. Roast the groundnuts in the preheated oven for about 10–15 minutes, or until they are golden brown and fragrant.","Remove the roasted groundnuts from the oven and allow them to cool.","Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste. Set aside.","In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.","Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.","Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture.","Add the chicken pieces to the pot and stir to coat them with the sauce. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.","Allow the chereh tamba to simmer for about 30–40 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.","Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired.","Serve hot with rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChereh_Tamba_(Gambian_Groundnut_Stew)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Chibwabwa (Zambian Pumpkin Leaves with Groundnut Sauce)","name":"Chibwabwa (Zambian Pumpkin Leaves with Groundnut Sauce)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 hot pepper (optional, for heat), chopped","2 cups fresh pumpkin leaves, chopped","1 cup peanuts, roasted and ground into a smooth paste","2 cups water","Salt, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.","In a blender or food processor, blend the roasted peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.","Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.","Pour in the water and bring the mixture to a gentle simmer.","Add the chopped pumpkin leaves to the pot. Stir to incorporate the leaves into the groundnut sauce.","Let simmer for about 10–15 minutes, stirring occasionally, until the pumpkin leaves are cooked and tender.","Taste the sauce and season with salt according to your preference.","Remove the pot from the heat and let rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChibwabwa_(Zambian_Pumpkin_Leaves_with_Groundnut_Sauce)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Cherry Soda","name":"Cherry Soda","ingredients":["1 cup (240 ml) water","20 frozen pitted cherries","½ cup (120 ml) white sugar","Carbonated water, as needed"],"steps":["Combine the water, cherries, and sugar in a pot.","Boil the mixture until it becomes a thick syrup.","Strain the mixture, and discard the solids. This should yield about 5 oz (150 ml) syrup.","To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACherry_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/1969_-_Wild_Cherry_-_A-Treat_Soda_Bottlecap_-_Allentown_PA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Self Scanned","licence":"Public domain"},{"title":"Cookbook:Chicken Curry","name":"Chicken Curry","steps":["Clean the chicken and cut into small pieces. Combine with all the marinade ingredients and mix well. Set aside for 30 minutes to let flavors seep in.","Fry cumin, fennel, and mustard seeds on a medium heat in a large pan.","Add garlic and ginger paste and fry.","Chop the onions into small pieces and fry in the pan.","Add the potatoes and fry.","In a separate pan, sear the chicken in batches and add it to bowl separately.","After the onions turn golden brown add the marinated chicken.","Add curry powder, coconut yogurt and turn to a low heat. Leave to cook for 35–40 minutes.","Finely chop fresh coriander and a dash of lemon juice to the curry.","Serve with rice or naan bread"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Curry","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Chicken_Tikka_Masala_KellySue.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kelly Sue","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Cabbage Salad","name":"Chicken Cabbage Salad","ingredients":["1 head cabbage","1 bunch of cilantro","1 bunch of green onions","½ cup slivered almonds, toasted","½ cup sunflower seeds","2 packages of instant ramen noodles (Oriental/soy sauce flavor)","2 cooked chicken breasts","½ cup of vegetable or canola oil","½ cup of rice vinegar","1 packet of Oriental flavoring (from one of the ramen packages)","Salt to taste","Pepper to taste","Sugar to taste"],"steps":["Chop the cabbage, cilantro leaves, and green onion until it is at an even consistency among the three. Mix together.","Add the almonds and sunflower seeds.","Break up the ramen noodles and place in the salad.","Mix oil, rice vinegar, and flavoring. This is now your dressing.","Pour dressing over salad, and add salt and pepper to taste","Leave salad to sit and absorb flavor for an hour for best taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Cabbage_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/French_Onion_and_Asian_Chicken_Salad%2C_Applebees_%288557165173%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jim G from Silicon Valley, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Biryani","name":"Chicken Biryani","ingredients":["2 cups rice (preferably Basmati)","500 g (1 lb) chicken","6 tablespoons oil","300 ml (10 oz) yoghurt","3 cloves of garlic, crushed and chopped","1.5 cm ginger, peeled and sliced","5 large onions, chopped","½ cup tomatoes, puréed","2 chiles, chopped","1 teaspoon turmeric powder","5–6 strands saffron","8 cloves","10 cm (4 inches) cinnamon stick","5 black pepper corns","8 cardamom pods","1 teaspoon cumin","Salt to taste"],"steps":["Cook soaked and washed rice.","Marinate the chicken in lemon juice, yoghurt, ginger, garlic, salt, turmeric powder, cumin powder, cloves, chillis, chopped tomatoes, and tomato purée.","Heat oil in a pan, add onions, and cook until onions turn golden brown. Add these to the chicken.","Grease a heavy-bottomed deep and wide mouthed pan. Add a layer of rice. Put in the chicken mixture, top with the rest of the rice, and put the saffron on top.","Bake in the oven for 1–1½ hours at 150°C (300°F); cut into a piece of chicken to see if it is cooked.","Serve the biryani with yoghurt on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Biryani","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/A_home_made_plate_of_mutton_biryani_served_with_chicken_kassa_cooked_in_the_bengali_style.jpg/960px-A_home_made_plate_of_mutton_biryani_served_with_chicken_kassa_cooked_in_the_bengali_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhrajyoti07","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Cacciatore","name":"Chicken Cacciatore","ingredients":["1 ½ cups (360 ml), chopped onion","3 lbs (1350 g), chicken parts with skin removed","14 oz (400 g) can of tomatoes with juice","5 ½ oz (155 g) can of tomato paste","10 oz (280 g) can of mushroom pieces, drained","1 bay leaf","1 tsp salt","¼ tsp pepper","¼ tsp garlic powder","1 tsp dried whole oregano","½ tsp dried sweet basil","¼ cup (60 ml) of white wine, chicken broth, or alcohol-free white wine","½ tsp liquid gravy browner","1 tsp granulated sugar"],"steps":["Place onion and chicken in 3 ½ quart (3.5 L) slow cooker.","Combine remaining ingredients in a bowl. Stir.","Pour over chicken and cover the chicken.","Cook on low for 6–8 hours or on high for 3–4 hours.","Discard bay leaf and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Cacciatore","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Flickr_preppybyday_4618397089--Chicken_cacciatore.jpg/960px-Flickr_preppybyday_4618397089--Chicken_cacciatore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Curry (Mediterranean-inspired)","name":"Chicken Curry (Mediterranean-inspired)","ingredients":["2 tbsp olive oil","6 cloves of garlic, smashed","½ lemon, juiced","5 medium spicy long green chiles, slit in half length-wise","5 tbsp milk","2 tbsp garam masala","2 tbsp dried basil","Salt to taste","2 whole bone-in chicken thighs"],"steps":["Combine oil, garlic, lemon juice, chiles, milk, garam masala, dried basil, and salt to make a marinade.","Marinate the chicken in the marinade for about ½-1 hour.","Transfer chicken and marinade to a pot. Cover and cook over low heat until fully cooked and tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Curry_(Mediterranean-inspired)","country":"India","pageImageChecked":true},{"title":"Cookbook:Chicken Fajitas","name":"Chicken Fajitas","ingredients":["1 Tbsp olive oil","1–2 lb (½–1 kg) skinless, boneless chicken breast","1 red bell pepper","1 green bell pepper","½ yellow onion","1 tsp ground cumin (or to taste)","1 Tbsp crushed red pepper (or to taste)"],"steps":["Cut chicken into roughly 1x1-inch (2.5 x 2.5 cm) pieces.","Marinate the chicken with a spoonful of turmeric, salt and black pepper.","Cook chicken in olive oil, cumin and red pepper over high heat in a large skillet or wok.","While meat is cooking, chop/julienne vegetables peppers and onion).","When meat is completely cooked, add vegetables, stirring frequently so that all are evenly cooked.","Remove from heat when vegetables are soft.","Serve with tortilla shells and toppings such as cheese, sour cream, lettuce, tomato, onions, and/or guacamole."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Fajitas","pageImageChecked":true},{"title":"Cookbook:Chicken Fried Rice","name":"Chicken Fried Rice","ingredients":["2 tbsp butter","3 cloves garlic, crushed and minced","2 red chiles, cut into 1 cm pieces","2 scallion, cut into 1 cm pieces","200 g carrot","200 g minced raw chicken","1 cup (550 g) cooked rice","2 tbsp oyster sauce","1¼ tbsp Worcestershire sauce","1 tbsp salt","1 tbsp pepper"],"steps":["Melt the butter in a non-stick pan. Fry the garlic, chilli, and scallion, stirring, for 15 seconds.","Add the chicken and carrot. Cook until the chicken changes color from pink to white.","Add the rice, then the oyster sauce, Worcestershire sauce, salt, and pepper. Continue to cook until well-combined.","Serve hot with the sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Siam_Fried_Rice_with_Chicken_by_Papaya%2C_Hove.jpg/960px-Siam_Fried_Rice_with_Chicken_by_Papaya%2C_Hove.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Chicken and Ricotta Paninis","name":"Chicken and Ricotta Paninis","ingredients":["1 ¼ cups shredded cooked chicken","Ricotta cheese","Extra-virgin olive oil","8 ea. ½-inch slices white bread","Hot pepper sauce (e.g. tabasco), to taste"],"steps":["Spread slices of bread liberally with ricotta cheese. Toss chicken with hot sauce and spread on in a single layer evenly on each slice of bread. Top with another slice of bread.","Heat a grill pan or a griddle over medium high heat. Meanwhile, brush sandwiches with extra-virgin olive oil. Place sandwiches on grill, working in batches if necessary, until browned on both sides and cheese is melted. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Ricotta_Paninis","pageImageChecked":true},{"title":"Cookbook:Chicken and Pasta Alfredo","name":"Chicken and Pasta Alfredo","ingredients":["1 ½ cups shredded cooked chicken, reheated","2 cups uncooked farfalle pasta","1 ½ oz fresh shredded Parmiggiano-Reggiano cheese","¼ cup unsalted butter, divided","¼ cup heavy cream","4 oz (115 g) grated mozzarella cheese","½ tsp minced garlic","1 ½ tbsp all-purpose flour"],"steps":["In a gallon (4 liters) of boiling salted water, cook pasta to al dente.","Drain pasta and rinse with cold water. Toss with chicken and set aside.","Melt 2 tbsp butter in a medium saucepan over medium high heat. Once bubbling ceases, add flour and cook, whisking continuously until mixture turns light blonde in color.","Add remaining sauce ingredients. Bring to a simmer and reduce heat to low. Drizzle over pasta mixture and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Pasta_Alfredo","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8b/Fettucine_Alfredo_with_Chicken_at_Sodinis_Bertoluccis_%288566239253%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jim G from Silicon Valley, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Barbecue Sauce","name":"Chicken Barbecue Sauce","ingredients":["2 tablespoons (30 mL) peanut oil","1 teaspoon (5 mL) walnut oil","2 tablespoons (30 mL) mild chili sauce (the kind just slightly hotter than ketchup)","1 teaspoon (5 mL) Worcestershire sauce (see below for vegetarian alternative)","1 teaspoon (5 mL) teriyaki marinade","2 teaspoons (10 mL) tandoori powder","2 mL ground white pepper","2 mL herbal salt","1 small, dried, crunched piri-piri chile pepper"],"steps":["Mix everything together in a small mixing bowl.","Use a brush to apply a thick layer of the sauce to your favorite chicken parts or vegetarian alternative.","Barbecue chicken over fire, charcoal or in the oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Barbecue_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Chicken_and_pork_ear_with_barbecue_sauce.jpg/960px-Chicken_and_pork_ear_with_barbecue_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CNEcija12345","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Brown Rice Soup","name":"Chicken Brown Rice Soup","ingredients":["5 pounds (2.3 kg) boneless chicken breast","2 pounds (900 g) onions, diced","2 pounds (900 g) celery, chopped","2 pounds (900 g) baby carrots (whole)","3 pounds (1350 g) brown rice","2 tablespoons of parsley","18 pounds (8.1 kg) chicken broth","1 container Mrs Dash seasoning","Salt to taste","Pepper to taste","olive oil optional"],"steps":["Cut the chicken into small pieces.","Fill the stock pot half full with water. Add the chicken and chicken broth in the large stock pot.","Let boil for about an hour, stirring frequently.","After an hour combine the rest of the ingredients and simmer for 1 hour to 1 hour and 30 minutes, stirring frequently."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Brown_Rice_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Chicken_and_egg_domburi_over_brown_rice_with_seaweed_and_scallion_miso_soup_%E7%8E%84%E7%B1%B3%E3%81%AE%E8%A6%AA%E5%AD%90%E4%B8%BC%E3%81%A8%E3%83%AF%E3%82%AB%E3%83%A1%E3%81%A8%E3%83%8D%E3%82%AE%E3%81%AE%E5%91%B3%E5%99%8C%E6%B1%81.jpg/960px-Chicken_and_egg_domburi_over_brown_rice_with_seaweed_and_scallion_miso_soup_%E7%8E%84%E7%B1%B3%E3%81%AE%E8%A6%AA%E5%AD%90%E4%B8%BC%E3%81%A8%E3%83%AF%E3%82%AB%E3%83%A1%E3%81%A8%E3%83%8D%E3%82%AE%E3%81%AE%E5%91%B3%E5%99%8C%E6%B1%81.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"naotakem","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Broth II","name":"Chicken Broth II","steps":["Place ingredients in a large stock pot and cover with water. Bring to a boil, then simmer for 4 hours or until chicken is falling off the bone.","Strain broth into another pot and let cool.","Place pot in refrigerator for 24 hours. Fat will rise to the top and congeal. Remove the fat.","If desired, remove meat from the chicken parts. Add it back into the soup or make chicken tacos (be careful to remove all the bones)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Broth_II","pageImageChecked":true},{"title":"Cookbook:Chicken Cockaigne","name":"Chicken Cockaigne","ingredients":["Chicken breasts (preferably boneless and skinless)","Olive oil or butter","Salt","Black pepper"],"steps":["Flatten the chicken breasts to an even thickness using a nonporous rolling pin, jar, mallet, or other flat clean object. This step is important—this way there are no high points in parts of the breast, and it will cook evenly.","Season or marinate the breasts as desired. If no seasoning is desired, or if you're after a neutral chicken taste, use a sprinkle of salt and pepper.","Place a sauté pan over medium-high heat, and coat the bottom evenly with a layer of olive oil or butter.","Turn the heat down to medium, place the breasts in the pan, and cook on one side for 1 minute.","Turn the heat down to simmer (not low), flip the breasts over to the uncooked side, and cover the pan. Let the chicken sit on that same burner for 10 minutes as it reduces in temperature over time. It is important NOT to open the lid, as the trapped heat will be needed to finish cooking the chicken.","After 10 minutes, if you're using a gas range, turn the pilot off. If an electric range, take the chicken off of the range, shut the burner off, and put it on the counter. In either case, let it sit for an additional 10 minutes, as it is still cooking. Again, do not open the lid.","Open the lid and check the chicken to make sure it isn't pink in the middle. If using an instant-read thermometer, the center of the chicken should at least be 165 °F.","If the chicken is not cooked after sitting, or if the lid is opened, return to the range, flip the breasts over, and continue cooking covered on medium heat until the safe temperature is reached."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Cockaigne","pageImageChecked":true},{"title":"Cookbook:Chicken Bacon Broccoli Alfredo Spaghetti","name":"Chicken Bacon Broccoli Alfredo Spaghetti","ingredients":["225 g (8 oz) spaghetti","1 tablespoon oil","2 chicken breasts (400 g / 14 oz), chopped","½ teaspoon salt","½ teaspoons pepper","2 garlic cloves","2 cups (200 g / 7 oz) broccoli florets","2 cups (500 ml / 1.1 pints) milk","1 cup (125 g / 4.5 oz) grated parmesan cheese","¼ cup (25 g / 1 oz) chopped parsley","4 strips of streaky bacon"],"steps":["Boil the spaghetti in water until al dente.","Meanwhile, heat the oil in a pan over a medium heat.","Cook the chicken in oil for 4 minutes until cooked.","Add in salt, pepper, and garlic, and stir.","Stir in broccoli, then add milk and cook for 3 minutes, stirring occasionally.","Stir in cheese, parsley and bacon.","Drain the pasta in a colander and stir into the chicken sauce.","Divide the pasta between 4 plates and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Bacon_Broccoli_Alfredo_Spaghetti","pageImageChecked":true},{"title":"Cookbook:Chicken Bog I","name":"Chicken Bog I","ingredients":["1 ea. (5–6 lb) fat hen","1 small onion (about the size of a lemon or smaller)","1 small green bell pepper, chopped small","1 stick butter (¼ lb), if needed","2 lb uncooked long grain white rice (not instant rice)","¼ lb bacon","Salt","Black pepper"],"steps":["Put chicken in heavy aluminum pot and cover with hot water. Be sure there is enough water so that there will be at least 6 cups of broth after cooking chicken. Bring to a boil, then reduce heat, cover, and simmer until chicken is very tender (an hour or more).","While the chicken is cooking, put 4 cups of rice into a bowl, cover with cold water, and let soak.","When chicken is very tender, remove pot from stove and let cool until the chicken can be handled.","Take chicken from pot, and pull meat from bones in large pieces; do not cut it up. Discard any fat-heavy skin.","Pour broth from pot into a bowl. If chicken was very fat and broth is very fatty, pour off about 1 cup of fat from broth.","Wash pot, then put bacon in pot and cook slowly until bacon is crisp.","Take bacon from pot and drain; leave bacon grease in pot.","Put in chopped onion, green pepper and brown slightly.","Add 6 cups chicken broth to pot, and season to taste with salt and pepper (at least a tablespoon of each—use a heavy hand since rice will absorb salt).","Increase heat, bring broth to a boil, and put chicken in pot.","Drain rice and put rice in pot.","Add a stick of butter and mix well. Reduce heat, cover with lid, and simmer very slowly for about an hour. To avoid gooey rice, avoid stirring.","When rice is tender and has absorbed the liquids, remove from stove. Serve hot. You can crumble bacon for a topping, according to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Bog_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Bowl_of_Chicken_Bog.jpg/960px-Bowl_of_Chicken_Bog.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DogsRNice","licence":"CC BY 4.0"},{"title":"Cookbook:Chicken Bog II","name":"Chicken Bog II","ingredients":["6 cups water","1 tbsp salt","1 medium onion, finely chopped","1 ea. (3 lb) whole chicken","1 cup long-grain rice","½ lb smoked sausage, sliced","2 tbsp herb seasoning","1 packet \"chicken and herb\" seasoning"],"steps":["Put water, salt, onion, and chicken in pot. Boil until tender (about 1 hour).","Remove chicken, let cool, and remove bones.","Chop meat into bite-sized pieces.","Skim off fat from juices. Measure 3 ½ cups of this broth into a 6-quart saucepan. Add rice, chicken pieces and smoked sausage, herb seasoning and \"chicken and herb\" seasoning.","Cook these ingredients for 30 minutes. Bring to a boil and reduce heat and simmer, keeping covered the entire time. If rice mixture is too wet, cook uncovered until desired consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Bog_II","pageImageChecked":true},{"title":"Cookbook:Chicken Bog III","name":"Chicken Bog III","ingredients":["1 whole onion","2 stalks celery, washed and snapped in halves or quarters (leaves and all)","2 carrots, halved or quartered","1 tablespoon poultry seasoning","1 tablespoon dried parsley flakes","2 bay leaves","Salt to taste","Freshly-ground black pepper, to taste","1 ea. (3–3½ pounds) whole chicken","Water","2 ½ cups long-grain rice","2 tablespoons butter"],"steps":["In a large soup pot, kettle, or deep-sided heavy casserole with top, combine onion, celery, carrots, poultry seasoning, parsley flakes, bay leaves, salt, and pepper.","Rinse the chicken and place on top of the other ingredients in the pot. Add enough water to cover the chicken and bring to a boil, uncovered, over medium-high heat.","Reduce heat, cover, and simmer for about 1 hour, or until juices run clear when the chicken is pricked with a fork.","Remove chicken to a platter to cool. Strain broth from pot (you should have about 8 cups; if you have more, set aside for another use).","Return 8 cups broth to the pot and bring to a boil over high heat. Pour in rice and return to a boil. Adjust heat to lowest possible setting, stir and cover.","Cook 20 minutes, stirring occasionally and keeping an eye on the pot to be sure it does not cook dry. Add more of the broth if necessary.","While the rice is cooking, skin and remove chicken meat from the bones; discard bones and skin. Cut meat into bite-sized pieces and set aside.","When the rice is cooked, add the boneless chicken and butter. Stir together carefully, taste to correct seasoning and serve. Or, keep pot covered over low heat until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Bog_III","pageImageChecked":true},{"title":"Cookbook:Chicken Bog (Grand Strand)","name":"Chicken Bog (Grand Strand)","ingredients":["2 ½ lb chicken pieces","1 cup chopped onion","1 ½ lb smoked sausage","1 tsp black pepper","2 cups long-grain rice"],"steps":["Boil chicken and onions in 4 cups of water until tender. If desired, debone chicken.","Slice sausage into ½-inch pieces. Add sausage, pepper and rice to chicken.","Simmer until all broth is absorbed and rice is cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Bog_(Grand_Strand)","pageImageChecked":true},{"title":"Cookbook:Chicken and Dumplings","name":"Chicken and Dumplings","steps":["Combine all the stew ingredients in a large pot and bring to a boil.","Reduce heat and allow to simmer while you make the dumplings.","For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.","Add milk and mix just until combined into a dough.","Drop dough by spoonfuls onto the stew.","Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_and_Dumplings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Mmm..._chicken_dumplings_%287867591472%29.jpg/960px-Mmm..._chicken_dumplings_%287867591472%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Madras","name":"Chicken Madras","ingredients":["4 chicken breasts, diced","2 large onions, finely chopped","4 cloves of garlic, minced","1 jar of tomato puree, mixed with an equal volume of water","2 teaspoons of ground cayenne pepper","3 teaspoons of garam masala","1 teaspoon of ground cumin","1 teaspoon of ground turmeric","8 cardamom pods","½ teaspoon of ground ginger","½ teaspoon of ground coriander","Juice of ½ lemon"],"steps":["Heat a large skillet or saucepan over medium heat, and add a liberal amount of cooking oil. When at temperature add the chopped onions. Cook the onions for a couple of minutes until they start to brown slightly.","Add the minced garlic, cayenne pepper, and garam masala. Stir for 2 to 3 minutes.","Add the ground cumin, ground turmeric, ground ginger, and ground coriander. Stir in for about 30 seconds.","Add the diced chicken. Cook, stirring, until the chicken is cooked through.","Add the diluted tomato puree and the seeds from the 8 cardamom pods. Stir, then lower the heat and place a lid on the saucepan.","Simmer for 30 minutes stirring occasionally. If the sauce starts to stick to the pan add some water.","Remove the lid and squeeze the juice of half a lemon into the pan along with a pinch of salt. Stir and let simmer uncovered for 10 to 15 minutes.","Serve with garnishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Madras","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Madras_chicken_curry_%40_New_Delhi_%40_Annecy_%2831691503017%29.jpg/960px-Madras_chicken_curry_%40_New_Delhi_%40_Annecy_%2831691503017%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Annecy, France","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Pot Pie I","name":"Chicken Pot Pie I","ingredients":["1 can cream of chicken soup","1 can cream of mushroom soup","1 can mixed vegetables","1 can white chunk chicken","2 frozen pie crusts, thawed"],"steps":["Mix soup, vegetables, and chicken in a large bowl.","Pour mixture into one of the pie crusts","Cover with other pie crust and press around edges to seal.","Cut several small slits in top of pie.","Bake at 375 °F for 30–40 minutes or until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Pot_Pie_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Chicken_Pot_Pie%2C_cut_open.jpg/960px-Chicken_Pot_Pie%2C_cut_open.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MonicaVereanaWilliams","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Parmesan","name":"Chicken Parmesan","ingredients":["6 chicken breast halves, flattened to ½-inch thickness","½ cup all purpose flour","2 eggs","1½ cups Italian seasoned bread crumbs","½ cup grated Parmesan cheese, divided","½ tsp salt","½ tsp black pepper, freshly-ground if possible","Olive oil","1 jar (16 oz) spaghetti sauce (or make it fresh)","1 package sliced mozzarella cheese"],"steps":["Preheat the oven to 350°F (175°C).","Mix the breadcrumbs, salt, black pepper, and half the Parmesan cheese in a mixing bowl.","Beat the eggs in a small bowl.","On the stove, heat olive oil in a large frying pan over medium-high heat","Take each chicken breast and dip it into the flour, then into the eggs, then into the breadcrumb mixture. Make sure to coat it thoroughly.","Pan fry the chicken breasts lightly in the olive oil until brown on both sides. You do not need to cook them through, just brown them. Once brown, the breadcrumbs should stick to the outside.","Pour half a jar of pasta sauce into a shallow baking dish, then lay the chicken out in the pan. Pour the rest of the sauce on top.","Sprinkle the remaining grated Parmesan cheese over the chicken.","Place the dish in the oven and bake for 30 minutes at 350°F (175°C).","Remove and add a slice of mozzarella cheese to each chicken breast.","Return to the oven for 10 more minutes to melt the mozzarella.","Serve with pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Parmesan","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/BK_Italian_Chicken.JPG/960px-BK_Italian_Chicken.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jerem43","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chicken Parmigiana","name":"Chicken Parmigiana","ingredients":["2 chicken breasts","1 teaspoon of salt","1 teaspoon of garlic powder","½ a teaspoon of dried oregano","¼ teaspoon of dried basil","¼ teaspoon of finely-crushed black pepper","½ a cup of all-purpose flour","½ a cup of tomato puree","¼ cup of chicken stock","½ a cup of canola oil (see below if you wish to use olive oil)","½ a cup of shredded mozzarella cheese","¼ a cup of grated parmigiano cheese"],"steps":["In a heavy skillet (preferably cast iron), heat the oil on medium heat.","While the oil is heating, use a tenderizing mallet (or the ball of your hand) to pound the chicken breasts to about ½ inch thick. This step is important to ensure the chicken is tender and more importantly to ensure the chicken cooks thoroughly.","Season the chicken breasts with salt and garlic powder.","Dredge the breasts in flour and shake off any excess.","Place both breasts in the heated oil for 3 minutes, then flip and fry for an additional 2 minutes.","Remove the breasts and place on a rack or paper towel.","Preheat a broiler.","In a large oven-safe saucepan, heat the tomato puree and chicken stock until it begins to simmer.","Add the oregano, basil, and pepper to saucepan and mix","Place cooked chicken breasts in pan and flip a number of times to coat with sauce.","Add mozzarella and parmigiana cheese to the tops of the breasts.","Broil for 30–60 seconds. It will burn very quickly, so check it frequently.","Remove from oven and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Parmigiana","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Chicken_parmigiana_with_a_side_of_rigatoni_pasta.jpg/960px-Chicken_parmigiana_with_a_side_of_rigatoni_pasta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gatorfan252525","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Rice Salad","name":"Chicken Rice Salad","ingredients":["½ cup (120 ml) mayonnaise","¼ cup (120 ml) plain yoghurt","½ cup (120 g) walnuts, chopped","½ cup (120 ml) condensed cream of mushroom soup","3 hard boiled eggs, peeled and chopped","1 tablespoon chopped fresh parsley","1 teaspoon lemon juice","1 ½ teaspoon salt or less, to taste","1 teaspoon pepper","¼ teaspoon dry mustard","3 cups (700 g) cooked rice, cooled","2 cups (480 g) cooked chicken, cooled and chopped","¼ cup (60 g) grated carrot","2 tablespoons green onion, chopped","½ cup (120 g) celery, chopped"],"steps":["In the serving bowl, whisk or mix mayonnaise, yoghurt, cream of mushroom soup, lemon juice, salt, pepper, and dry mustard until smooth.","Add remaining ingredients and mix well using a spoon or fork.","Refrigerate for at least half an hour.","Top with a sprig of parsley and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Rice_Salad","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Halibut_with_mango_salsa_on_coconut_brown_rice_%28434662467%29.jpg/960px-Halibut_with_mango_salsa_on_coconut_brown_rice_%28434662467%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taz from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Riggies","name":"Chicken Riggies","ingredients":["1 stick margarine (not butter), melted","1 onion, minced","2–5 cloves garlic, minced","1 jar (20 oz) sweet peppers, sliced and seeded","3 sliced hot cherry peppers (jarred ones with oil)","1 cup grated Parmesan cheese","2 lb boneless chicken breast, cubed","1 can chicken broth","1 can (15 oz) tomato sauce","½ pint cream","1 small can sliced black olives","1–1½ lb rigatoni pasta, cooked"],"steps":["Sauté onion, peppers, and garlic in the margarine slowly over low/medium heat until the onions are clear.","Add the Parmesan, chicken breast, chicken stock, tomato sauce, cream, and olives. Simmer for about an hour.","Serve over the cooked pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Riggies","country":"United States","pageImageChecked":true},{"title":"Cookbook:Chicken Pot Pie II","name":"Chicken Pot Pie II","ingredients":["1 package pie crusts","⅓ cup margarine or butter","⅓ cup chopped onion","⅓ cup all-purpose flour","½ teaspoon salt","¼ teaspoon pepper","1 ½ cups chicken broth","⅔ cup milk","3 cups chicken, cooked","1 cup frozen corn, thawed","1 cup frozen peas, thawed"],"steps":["Heat oven to 425°F.","Prepare pie crusts as directed on package for a two-crust pie in a 9-inch pie pan.","In a medium saucepan, melt margarine over medium heat.","Add onion; cook 2 minutes or until tender.","Stir in flour, salt, and pepper until well-blended.","Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.","Add chicken, corn, and peas; remove from heat.","Spoon chicken mixture into crust-lined pan.","Top with second crust and flute; cut slits in several places.","Bake for 30 to 40 minutes or until crust is golden-brown.","Let stand 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Pot_Pie_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Chicken Sopas","name":"Chicken Sopas","ingredients":["1 tbsp butter or olive oil","3 cloves garlic, minced","1 onion, finely chopped","250 grams chicken meat, still attached to the bones","Salt","Freshly ground black pepper","3–4 cups water","1 cup dried elbow macaroni","1 carrot, diced","½ head of cabbage, shredded","375 ml (1½ cups) evaporated milk"],"steps":["Preheat oil in a pot. Add onion and garlic, and sauté them. Be careful not to burn them, as this will give your soup a burnt and bitter taste.","Add the chicken, salt, and pepper. Let it cook but don't let it brown. Browning the meat will give you a dark broth with an unpleasant taste.","Pour in water and bring everything to a boil.","As soon as the water boils, the scum from the chicken will rise to the top—you can skim it off.","Season again with salt and pepper—this is called \"layering\" in cooking.","Add the elbow macaroni and cook for 7 minutes or so.","The macaroni will have absorbed some of the salt by now, so season again with salt.","Add the carrots and cabbage. Mix well.","Add in the milk but don't let it boil—boiling will make the milk separate and ruin the soup's texture.","Serve immediately because the elbow macaroni will absorb most of the milky broth if you let it stand too long.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Sopas","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/7-Fresh_Chicken_Sopas_from_7-Eleven_%282024-12-29%29.jpg/960px-7-Fresh_Chicken_Sopas_from_7-Eleven_%282024-12-29%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wide Awake!","licence":"CC BY 4.0"},{"title":"Cookbook:Chicken Quesadilla","name":"Chicken Quesadilla","ingredients":["1 tablespoon sesame oil","1 tablespoon minced garlic","½ tablespoon crushed red pepper","1 medium yellow onion, julienned","1 red bell pepper, julienned","1 green bell pepper, julienned","1 tablespoon sesame seeds","2 tablespoons teriyaki marinade/sauce","4 boneless skinless chicken breasts (about 6 ounces each), grilled and cut into ½-inch strips","1 tablespoon chopped cilantro","Salt to taste","Pepper to taste","4 ea. 10-inch flour tortillas","8 ounces (about 2 cups) shredded Colby Jack cheese","About 2 teaspoons butter"],"steps":["Heat sesame oil in a large sauté pan over medium-high heat.","Add the garlic, crushed red pepper, and onion and sauté for a minute.","Add the red and green bell peppers and sauté just barely until soft, around 3 minutes.","Add the sesame seeds, teriyaki sauce, and grilled chicken strips .","Lower heat to medium and cook, stirring often, until flavors are mixed, about 5 minutes.","Stir in the chopped cilantro, and season to taste with salt and pepper.","Divide the chicken mixture into fourths, putting the portion only on one-half of each tortilla.","Top with the shredded cheese, dividing equally among the tortillas.","Fold tortillas over, forming a semicircle, to cover the mixture.","Heat a large sauté pan or skillet over medium-high heat.","Add just enough butter to make a very thin layer on the bottom of the pan.","Cook the quesadillas in the butter until cheese is melted and tortillas are browned on both sides, about 3 minutes per side.","Cut each tortilla into four or so triangles and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Quesadilla","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/Chicken_quesadilla_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Skylark g","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chicken Parisian","name":"Chicken Parisian","ingredients":["Red or white wine (use cooking wine for more flavor)","Canned cream of mushroom soup","1–2 pinches flour (optional)","Boneless chicken pieces","1 container sour cream","Steamed white rice"],"steps":["Mix the wine and cream of mushroom soup together in a slow-cooker. If you added too much wine, sprinkle in some flour to keep the sauce from losing viscosity.","Take the chicken cuts, strip off the fat, and rinse well. Immerse the chicken in the sauce mixture in the slow-cooker. Be sure to fully submerge the chicken.","Mix in sour cream, put the lid on, and set the slow-cooker to cook for 8 hours on low heat.","Serve the finished chicken with the steamed rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Parisian","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Chicken_bo_Bun_in_a_Paris_restaurant_.jpg/960px-Chicken_bo_Bun_in_a_Paris_restaurant_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Exilexi","licence":"CC0"},{"title":"Cookbook:Chicken Marinade","name":"Chicken Marinade","ingredients":["½ cup () chicken broth","¾ cup () white wine","2 tbsp Worcestershire sauce","2 tbsp lemon pepper","3 tbsp cayenne pepper","¼ cup () honey","2 tbsp minced garlic","3 sprigs rosemary, finely chopped","¼ cup () extra-virgin olive oil","1 tbsp finely grated lemon zest","10 sprigs thyme, finely chopped","2 tbsp salt","2 tbsp black pepper"],"steps":["Combine all ingredients in a gallon size zip-top bag.","Refrigerate for up to 2 weeks before using to marinate chicken.","To use, proceed as directed in given recipe OR submerge chicken in marinade and let rest for several hours in the fridge before cooking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Marinade","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Chicken_in_a_marinade.jpg/960px-Chicken_in_a_marinade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rooth N","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Marsala II","name":"Chicken Marsala II","ingredients":["3 sprigs rosemary, finely chopped","6 sprigs thyme, finely chopped","All-purpose flour","2 boneless skinless chicken breasts","Kosher salt","Freshly-ground black pepper","2 eggs, beaten","1 tbsp olive oil","1 cup dry marsala wine","¼ cup chicken broth","2 tbsp tomato paste"],"steps":["Combine ¼–½ cup (depending on how thick you like it) all-purpose flour with rosemary and thyme in a gallon size zip-top bag. Set aside.","Pound chicken breasts flat under a water-spritzed sheet of plastic wrap with a pie plate and a heavy food can, or pound down lightly with a tenderizing hammer. Depending on the size of the chicken breasts, you may first wish to cut them vertically or horizontally to achieve the desired serving sizes and shapes. Season each piece with kosher salt and freshly ground black pepper.","Dip each piece of chicken into eggs then toss in seasoned flour.","Heat oil in large stainless steel skillet over medium high heat (don't even think about using a nonstick surface). Add chicken breasts and cook until deeply browned on each side. Remove and keep warm.","Add marsala to pan and ignite either by tilting or fire stick/lighter. Whisk to loosen browned bits until reduced by ¾.","Add broth and tomato paste to pan and whisk to combine. Add chicken breasts and lower heat to medium low heat. Simmer for 7 minutes.","Serve warm with garlic bread and some espresso."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Marsala_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Chicken Soup with Cream and Lemon","name":"Chicken Soup with Cream and Lemon","ingredients":["2 cups shredded cooked chicken","3 cups chicken broth","¼ cup freshly-squeezed lemon juice","2 tbsp lemon zest, finely grated","1 tbsp minced garlic","Kosher salt, to taste","Freshly ground black pepper, to taste","1 medium onion, finely diced","4 ribs celery, chopped","½ cup heavy cream","12 sprigs fresh thyme","5 sprigs fresh rosemary","2 tbsp olive oil","½ large carrot, finely diced","3 bay leaves"],"steps":["Heat oil in a large pot over medium low heat. Add garlic, onion, celery, carrot, and a pinch of salt, and cook until onion is translucent. Avoid browning if you wish to keep the soup lighter in color.","Add remaining ingredients and bring to a boil over medium high heat. Reduce heat to a simmer, cover, and cook 30 minutes.","Remove herbs (if you wish) and check for taste. Season with salt and pepper to taste before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Soup_with_Cream_and_Lemon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Amuse_Bouche-_Chicken_Soup%2C_Truffle_Avocado%2C_Cream_Cheese%2C_Lemon_%2811397873303%29.jpg/960px-Amuse_Bouche-_Chicken_Soup%2C_Truffle_Avocado%2C_Cream_Cheese%2C_Lemon_%2811397873303%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Karahi (Pakistani Chicken with Tomato and Peppers)","name":"Chicken Karahi (Pakistani Chicken with Tomato and Peppers)","ingredients":["Garlic paste","2 tsp salt","1 kg chicken pieces","2 tbsp oil","5 whole red peppers","½ kg diced tomatoes","Chopped coriander leaves","7–8 green chiles, sliced"],"steps":["Combine garlic paste and salt. Rub this mixture over the chicken pieces, and let marinate for several hours.","Heat some oil in a specialized wok known as a karaahi, and add red peppers to brown.","Add the marinated chicken to the wok. Let the chicken cook over low heat until it becomes slightly tender.","Add the diced tomatoes, mixing them thoroughly with the chicken. Let this cook on over low heat for 15 minutes.","Serve it by garnishing it with green chilies and coriander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Karahi_(Pakistani_Chicken_with_Tomato_and_Peppers)","country":"Pakistan","pageImageChecked":true},{"title":"Cookbook:Chicken Mull","name":"Chicken Mull","ingredients":["Whole chicken or equivalent amount of chicken parts as desired","½ gallon (about 2 liters) whole milk","1 can (12 oz / 350 ml) evaporated milk","1 stick (½ cup / 110 g) of butter","1–2 cans (14–28 oz / 430–860 ml) chicken broth (if using boneless, skinless chicken parts)","Salt","Ground black pepper","Saltines","Hot sauce"],"steps":["In a large pot, simmer chicken or parts until completely cooked.","Turn heat to medium, then remove chicken from water and allow to cool.","Remove chicken from bone if using whole chicken or bone-in parts.","Using a meat grinder, grind the cooked chicken. Alternatively, cut into small pieces.","Add chicken back to chicken stock. If using skinless chicken parts, add chicken broth.","Add butter, evaporated milk, and enough milk to fill the pot. Season with salt and pepper to taste, and stir well.","Serve in bowls, adding hot sauce as desired, with crumbled saltines mixed in."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Mull","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Chicken_mull.jpg/960px-Chicken_mull.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Soup with Pasta","name":"Chicken Soup with Pasta","ingredients":["½-ounce (15 g) package dried crimini or portobello mushrooms","½ cup (60 g) all-purpose flour","1¼ pounds (570 g) boneless, skinless chicken thighs, halved","2 tablespoons butter","1 tablespoon olive oil","1 large yellow onion, diced","3 large cloves garlic, minced","¼ teaspoon thyme","¼ teaspoon basil","½ chopped fresh rosemary","1 quart (1.1 L) low-sodium chicken broth","1 cup (240 ml) water","¾ cup frozen peas","2 carrots, cut into small rounds","1 cup small pasta, like elbows or shells","2 celery stalks, chopped","½ cup chopped fresh parsley","½ lemon, juiced","Salt to taste","Freshly-ground black pepper to taste"],"steps":["Place the mushrooms in a medium bowl and fill with hot water to cover. Set aside to reconstitute.","Place the flour in a shallow bowl. Dredge each piece of chicken through the flour to lightly coat on all sides. Set aside.","In a large stock pot over medium-high heat, combine the butter and olive oil.","When the fat begins to sizzle, add the chicken and cook, turning as needed, until lightly browned on all sides, about 5 to 7 minutes. Remove the meat from the pot and set aside.","Reduce heat to medium, and add the onion, garlic, thyme, basil, and rosemary. Sauté until onions begin to brown, about 5 minutes.","Increase heat to high and add broth and water. Bring the broth to a simmer.","Meanwhile, cut the meat into bite-size pieces.","Drain the mushrooms and squeeze any liquid from them.","When the broth is simmering, lower heat to medium-high and add the meat, mushrooms, peas, and carrots.","Return to a simmer, and cook until the carrots are tender, about 5 minutes.","Add the pasta and celery and cook until just tender, about another 5 minutes.","Stir in the parsley and lemon juice, then season to taste with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Soup_with_Pasta","pageImageChecked":true},{"title":"Cookbook:Chicken Soup I","name":"Chicken Soup I","ingredients":["Chicken thighs, boneless (easiest)","Carrots, chopped into bite-sized chunks","Celery, cross-cut into 5–10 mm slices","Liquid chicken stock, or 2–3 vegetable stock cubes","Dill (either dried dill leaf tips, or 1 bunch finely-chopped fresh dill)","Water","Salt"],"steps":["Put chicken into cold or room-temperature water in a pot on the stove and set heat to bring it to a boil. As it heats up, a surface foam develops prior to the boil. We want a clear soup broth, so use a big spoon or small strainer to skim the foam and other \"debris\" away into a container. Discard the foam.","Remove chicken thighs from the pot and chop them into roughly bite-size pieces on a chopping board. The chicken may tend to fall apart anyway as you handle it. While chicken is out of the pot, it's a good time to clear the broth further if desired.","Add the chicken pieces back into the pot.","Add carrots, celery, dill, and stock to the pot. Adjust heat to bring back to a simmer.","Simmer for at least 30 minutes (an hour is better, hours even better) to cook the chicken and mix the flavors.","Lightly salt to taste; individual diners can add more salt to their bowls if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Soup_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Sup_Manuk_%28Chicken_Soup%29.jpg/960px-Sup_Manuk_%28Chicken_Soup%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dreameryonmae","licence":"CC BY 4.0"},{"title":"Cookbook:Chickpea Curry (Masaledaar Chole)","name":"Chickpea Curry (Masaledaar Chole)","ingredients":["1 cup dried chickpeas","2 tbsp cooking oil","1 onion, finely chopped","1 tomato, medium chopped","1 teaspoon chilli powder","1½ teaspoon Madras curry powder","¼ teaspoon garam masala","¼ teaspoon turmeric powder","1 teaspoon garlic paste","1 teaspoon ginger paste","Salt to taste","Cilantro, for garnishing"],"steps":["Soak the chickpeas overnight in water.","Pressure cook the chickpeas until done (3 whistles).","Heat the cooking oil in a pot. Add the onions and sauté until golden brown.","Add the turmeric powder, chilli powder, garam masala, and Madras curry powder.","Add the tomatoes, ginger, and garlic paste and stir for about 1 minute.","Add the boiled chickpeas and some water.","Add salt to taste. Cook for about 10 minutes on medium heat.","Garnish with cilantro and serve with chapattis or paratha."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChickpea_Curry_(Masaledaar_Chole)","country":"India","pageImageChecked":true},{"title":"Cookbook:Chicken-fried Steak","name":"Chicken-fried Steak","ingredients":["White flour as needed plus 3 tbsp","2 tbsp freshly-ground black pepper","1 tbsp kosher salt","2 eggs, beaten","1 cup whole milk, combined with ¼ cup heavy cream","3 ea. beef steaks, ½ inch thick","3 tbsp bacon drippings, divided","2 tbsp smoked paprika","⅓ cup chicken broth"],"steps":["Pour 2 tbsp drippings into a 12-inch cast-iron skillet. Preheat the pan over medium high heat. Wet hand, drip 1 drop of water in pan to test the heat. If it sizzles, it's hot enough.","Trim each steak.","Beat eggs with seasonings, then dip steaks into eggs.","Thoroughly dredge steak in flour on both sides.","When the pan is hot enough, put steaks in pan in a triangle formation. Fry until golden brown, about 4 minutes per side.","Remove steak(s) from pan and place in a 200°F oven.","Pour remaining drippings into pan and lower heat to medium. Add flour and cook, whisking, until light blonde color is achieved.","Add chicken broth to pan, and whisk to deglaze pan. Add cream mixture and bring to a boil. Reduce heat to low and cook until gravy coats back of spoon. Don't let the gravy get too thick.","Drizzle gravy over steaks and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken-fried_Steak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Country_Fried_Steak_Breakfast_at_Shoney%27s.jpg/960px-Country_Fried_Steak_Breakfast_at_Shoney%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pointnshoot","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken Tikka","name":"Chicken Tikka","ingredients":["675 g (1.5 lb) skinless and boneless chicken breast, diced into cubes","1 tbsp mustard seed oil (see notes)","50 ml (2 fl oz) milk","150 ml (5 fl oz) natural yoghurt","2 tbsp lemon juice","1 tbsp tomato paste","2 tbsp chopped fresh cilantro (coriander leaves)","4 large cloves of garlic, finely chopped","1–4 chopped fresh red chillis (depending on strength of the chillis and the desired strength of the marinade)","2 tsp paprika","2 tsp garam masala","1 tsp cumin powder","½ tsp turmeric","1 tsp salt (use rock salt for best results)"],"steps":["Add all of the ingredients except the chicken to a non-metallic mixing bowl, and mix well.","Add the chicken and mix until fully coated.","Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step.","For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5–8 minutes on each side or barbecued (cooking times depend on the temperature of the barbecue). Always ensure the chicken is cooked throughout before serving. It should come apart easily when pressed down with the side of a fork.","Serve with naan, with rice or use in a Chicken Tikka Masala."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Tikka","country":"Afghanistan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Kandhari_Murgh_Tikka_1.JPG/960px-Kandhari_Murgh_Tikka_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0"},{"title":"Cookbook:Chicken Tikka Masala","name":"Chicken Tikka Masala","ingredients":["675 g (1.5 lb) cooked Chicken Tikka","2 tbsp mustard seed oil (see notes)","4 large cloves of garlic, finely chopped","200 g (7 oz) onions, finely chopped (optional)","1 tin (28 oz) plum tomatoes, chopped","1–4 chopped fresh green chiles (depending on strength of the chiles and the desired strength of the sauce)","2 tbsp chopped fresh cilantro (coriander leaves)","50 ml (4 fl oz) single cream","1 tbsp malt vinegar or tamarind extract","2 tbsp curry paste","2 tbsp tandoori masala paste","1 tbsp tomato paste","1 tbsp garam masala"],"steps":["Heat the oil in a wok or large frying pan.","Add the garlic and onions and stir-fry until browned.","Add the curry pastes and mix well, adding a little water or yogurt.","Add the cooked chicken tikka, and stir-fry for two minutes to heat through.","Add the tomatoes, vinegar, tomato paste, and chilies and simmer for five minutes. Add more extra water if needed.","Add the cream, garam masala, and chopped cilantro and simmer for a few times.","Garnish with fresh coriander and serve with Naan, rice coloured yellow with turmeric, onion bahjis and/or a glass of white wine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Tikka_Masala","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Chicken_tikka_jalfrezi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tarquin Binary","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Chicken Tagine with Lemon and Olives","name":"Chicken Tagine with Lemon and Olives","ingredients":["2 tablespoons lemon juice","1 pound boneless, skinless chicken breasts, cut in three pieces","¼ cup all-purpose flour","½ teaspoon salt","¼ teaspoon freshly ground black pepper","⅛ teaspoon ground red pepper","¼ teaspoon ground turmeric","2 teaspoons olive oil","1 medium yellow onion, chopped","2 teaspoons grated fresh ginger","2 garlic cloves, minced","½ cup fat-free low-sodium chicken broth","¼ cup pitted green olives","2 teaspoons grated lemon zest","3-inch cinnamon stick","2 tablespoons chopped fresh cilantro"],"steps":["In a large zip-close plastic bag, combine the juice and chicken. Seal and marinate in the refrigerator 30 minutes.","Remove chicken from bag and discard marinade. Pat chicken dry with paper towels.","In a shallow bowl, combine the flour, salt, and black and red peppers, and turmeric.","Dredge the chicken through the flour mixture, lightly coating both sides, and set aside.","In a large, deep nonstick skillet, heat the oil over medium-high heat.","Add the chicken and cook for 3 minutes per side, or until lightly browned.","Remove the chicken from the pan and set aside.","Add the onion, ginger, and garlic to pan. Fry until tender.","Return the chicken to the pan. Add the broth, olives, lemon zest, and cinnamon stick.","Bring to a boil, then cover, reduce heat, and simmer 1 hour or until chicken is tender.","To serve, discard the cinnamon stick and stir in cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Tagine_with_Lemon_and_Olives","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Moroccan_food-Chicken_tagine_with_preserved_lemons_and_olives-01.jpg/960px-Moroccan_food-Chicken_tagine_with_preserved_lemons_and_olives-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Foodista","licence":"CC BY 2.0"},{"title":"Cookbook:Chicken with Orange, Spinach and Cherry Tomatoes","name":"Chicken with Orange, Spinach and Cherry Tomatoes","ingredients":["4 tbsp minced fresh dill","4 tsp grated orange peel","3 tsp minced garlic","¾ tsp salt","4 cup cherry tomatoes, halved","1 tbsp olive oil","4 skinless boneless chicken breast halves, thinly sliced crosswise","4 cups firmly packed torn fresh spinach leaves (about 8 ounces)"],"steps":["Preheat oven to 400°F.","Place large baking sheet in oven to heat.","Mix dill, orange peel, garlic and salt in medium bowl. Season with pepper.","Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl.","Add chicken to remaining dill mixture in medium bowl and toss to coat.","Cut 4 sheets of foil each about 20 inches long.","Arrange 1 cup spinach on 1 sheet of foil.","Place a quarter of the sliced chicken mixture atop spinach.","Spoon a quarter of the tomato mixture atop chicken.","Fold foil over, enclosing contents completely and crimping edges tightly to seal.","Repeat with remaining 3 foil sheets, forming 4 packets total.","Arrange foil packets in single layer on heated baking sheet.","Bake until chicken is just cooked through, about 15 minutes.","Transfer to plates; let stand 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_with_Orange%2C_Spinach_and_Cherry_Tomatoes","pageImageChecked":true},{"title":"Cookbook:Chicken Stock","name":"Chicken Stock","ingredients":["4 lb (2 kg) chicken carcasses","4 oz (125 g) onions, in medium dice","2 oz (60 g) carrots, in medium dice","2 oz (60 g) celery with leaves, in medium dice","2 oz (60 g) parsnips (optional), in medium dice","2 oz (60 g) leeks (optional), in medium dice"],"steps":["Place the chicken carcasses in a stockpot, and cover with water.","Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.","Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.","At this point, there are two options:","Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.","Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.","Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Stock","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Pot_of_chicken_broth.jpg/960px-Pot_of_chicken_broth.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Welches2012","licence":"CC BY 4.0"},{"title":"Cookbook:Chickpea Stew","name":"Chickpea Stew","ingredients":["150 g of dry or 500 g of cooked chickpeas","2–3 ea. (2–3 cups) chopped medium onions","2 cups of vegetable broth","2–3 cups chopped zucchini","6–8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes","1 green bell pepper, chopped","1 chile pepper, finely chopped","4–6 cloves garlic, minced","4 Tbsp crunchy, unsweetened peanut butter","1 tsp coriander","1 tsp turmeric","1 tsp cumin","½ tsp salt","½ tsp black pepper","1 tsp soy sauce (optional, can use salt)","2 Tbsp cilantro sprig, finely chopped (optional, for garnish)"],"steps":["If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.","Cook onions in the broth until softened.","Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.","Start boiling the rice.","Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.","Sprinkle with cilantro garnish if desired, then serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChickpea_Stew","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Chickpea_stew.jpg/960px-Chickpea_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Wings Asian Style","name":"Chicken Wings Asian Style","ingredients":["24 chicken wingettes","Poultry shake, as needed","Cornmeal, as needed","2 eggs, beaten","6 tbsp hoisin sauce","1 tbsp dark soy sauce","2 tbsp hot sauce","½ tbsp minced garlic","½ tbsp minced ginger","Spicy garlic oil for deep frying"],"steps":["Coat chicken with egg. Season chicken liberally with poultry shake.","Dredge chicken in cornmeal. Fry at 350°F (180°C) in batches, if needed for 12 minutes. Drain on a cooling or oven rack.","Combine remaining ingredients in a large bowl. Add wings and toss to coat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Wings_Asian_Style","pageImageChecked":true},{"title":"Cookbook:Chickpea Flour Dessert (Mysore Pak)","name":"Chickpea Flour Dessert (Mysore Pak)","ingredients":["1 cup gram flour (besan)","2–3 cups ghee, melted","2 ½ cups sugar","¼ teaspoon ground cardamom (elachi)","Water"],"steps":["Roast the gram flour in a small amount of ghee.","Combine the sugar, cardamom, and a splash of water in a saucepan. Boil it until the syrup reaches the single thread stage. If more than one thread can be drawn, then more water needs to be added.","Mix half the roasted gram flour into the hot sugar syrup, keeping the heat on.","Gradually stir half the ghee into the gram flour mixture. Keep stirring the mixture until the ghee is absorbed.","Repeat with the remaining gram flour and ghee. More ghee can be added just until the mixture stops taking in more ghee.","After the mixture is boiled, it turns into crispy, bubble form. Pour it in a pan, and let cool.","Cut it into pieces of desired shapes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChickpea_Flour_Dessert_(Mysore_Pak)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Mysore_pak.jpg/960px-Mysore_pak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charles Haynes","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chicken with Paprika and Cream","name":"Chicken with Paprika and Cream","ingredients":["2 boneless chicken breasts","1 tablespoon paprika","4 tablespoons half and half","1 tablespoon lemon juice","3 slices of Provel (a brand of processed cheese product) or Muenster"],"steps":["Combine all ingredients in a baking dish.","Bake at 400°F (205°C) until internal temperature of the chicken breasts reaches 165°F (74°C)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_with_Paprika_and_Cream","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/2020-01-26_Saut%C3%A9ed_chicken%2C_red_and_Green_pepper_with_paprika_and_soured_cream_served_on_rice%2C_Trimingham.JPG/960px-2020-01-26_Saut%C3%A9ed_chicken%2C_red_and_Green_pepper_with_paprika_and_soured_cream_served_on_rice%2C_Trimingham.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chicken Soup with Rice and Potatoes","name":"Chicken Soup with Rice and Potatoes","ingredients":["1 whole chicken, cleaned","1 quarts (0.8 litres) water","1.5 cups (125 g) uncooked rice","1 onion, minced","3–4 turnips, pared and diced","1 cups (150 g) sugar","Marjoram","Habañero, salt, and pepper to taste","2 white potatoes, peeled and quartered","1 tbsp minced parsley","Parsley for garnish"],"steps":["Combine chicken, rice, onions, turnips, sugar, marjoram, salt, habañero, and pepper in a pot. Bring to a boil and simmer for 100 minutes.","Add potatoes, and simmer for 40 additional minutes.","Add minced parsley, and adjust seasonings to taste.","Serve hot, garnished with sprigs of double parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Soup_with_Rice_and_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Chicken_liver_with_garlic_chives_stir_fried%2C_quick-pickled_cucumbers%2C_miso_soup_with_potatoes_and_Wakame_seaweed%2C_rice_%E9%B3%A5%E3%83%AC%E3%83%90%E3%83%8B%E3%83%A9%E7%82%92%E3%82%81%E3%80%81%E3%82%AD%E3%83%A5%E3%82%A6%E3%83%AA%E3%81%AE%E4%B8%AD%E8%8F%AF%E9%A2%A8%E6%B5%85%E6%BC%AC%E3%81%91%E3%80%81%E3%82%B8%E3%83%A3%E3%82%AC%E3%82%A4%E3%83%A2%E3%81%A8%E3%83%AF%E3%82%AB%E3%83%A1%E3%81%AE%E5%91%B3%E5%99%8C%E6%B1%81%E3%80%81%E7%99%BD%E7%B1%B3.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"naotakem","licence":"CC BY 2.0"},{"title":"Cookbook:Chickpea Omelette","name":"Chickpea Omelette","ingredients":["1 cup chickpea flour","1 teaspoon baking powder","Salt","1 teaspoon ground turmeric","1 teaspoon paprika","1 cup soy milk or water","1 tablespoon olive oil"],"steps":["In a bowl, mix the chickpea flour, baking powder, salt, turmeric, and paprika until combined.","Gradually add in the soy milk, and mix until the batter is fully combined.","Heat up a skillet on medium heat and add the olive oil. Spread the oil across the pan and let it heat up a little.","Pour the batter into the skillet. Cook until bubbles form in the middle. Then, carefully flip using a spatula.","Cook the other side for about 30 seconds.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChickpea_Omelette","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Chickpea_Omelette_Batter.jpg/960px-Chickpea_Omelette_Batter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Back ache","licence":"CC0"},{"title":"Cookbook:Chicken à la King","name":"Chicken à la King","ingredients":["2 boneless, skinless chicken breasts","Salt","Pepper","garlic powder","1 tablespoon (45 milliliters) olive oil","1 small onion, diced","3½ ounces (100 g) sliced white mushrooms","3½ ounces (100 g) chopped pimentos or other mild chile peppers","3 tablespoons (42 g) butter","3 tablespoons (23 g) all-purpose flour","13½–14½ US fl. oz. (400–430 ml) chicken broth (depending on the size of can or jar available in your area)"],"steps":["Season the chicken breasts with salt, pepper and garlic powder and then cube them into bite-size pieces.","Sauté the chicken cubes, onion, mushrooms, and pimentos in the olive oil in a skillet.","In a saucepan, melt the butter, stir in the flour and cook over medium heat for about a minute.","Add the chicken broth and stir till thickened.","Add the sauce to the chicken and vegetable mixture; stir together and cook a few more minutes.","Serve over biscuits, toast or toasted English muffins."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_%C3%A0_la_King","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Chicken-a-la-King.jpg/960px-Chicken-a-la-King.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chad","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chickpea Moi Moi","name":"Chickpea Moi Moi","ingredients":["1½ cups dry chickpeas","½ cup warm water","1 onion, chopped","2 fresh chiles","2 tablespoon ground crayfish","½ teaspoon salt","2 teaspoon vegetable oil","2 teaspoon ground nutmeg (optional)"],"steps":["Soak the chickpeas for 3 hours, then drain and peel them.","Blend the peeled chickpeas with chopped onions, chiles, and crayfish with warm water. Work in batches if needed.","Transfer the purée to a bowl, and mix in the salt, oil, and nutmeg.","Divide the mixture into molds, and place in a steamer over boiling water.","Steam for 40 minutes. Remove from the steamer and unmold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChickpea_Moi_Moi","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Chikanda (Zambian Orchid Sausage)","name":"Chikanda (Zambian Orchid Sausage)","ingredients":["2 cups water (for boiling the chikanda roots)","1 cup dried and ground wild orchid tubers (chikanda roots)","1 cup groundnuts (peanuts)","½ cup rice, cooked","½ cup water (for mixing with the groundnuts)","1 onion, finely chopped","2 cloves of garlic, minced","1 hot pepper, chopped (optional, for heat)","1 teaspoon ground cayenne pepper","1 teaspoon ground cumin","Salt, to taste"],"steps":["In a pot, bring 2 cups of water to a boil. Add the dried and ground chikanda roots to the boiling water. Boil for about 30 minutes to soften them.","While the chikanda roots are boiling, toast the groundnuts in a dry pan over medium heat until they are slightly browned and aromatic.","Allow the boiled chikanda roots and the roasted groundnuts to cool down to room temperature.","In a blender or food processor, grind the roasted groundnuts into a fine powder. Add ½ cup of water to the groundnuts and blend to form a smooth paste.","In the same blender or food processor, blend the cooked rice until it becomes a smooth paste.","In a large bowl, mix together the ground chikanda, groundnut paste, and rice paste. Use your hands or a wooden spoon to combine the ingredients thoroughly.","Add the chopped onion, minced garlic, and chopped hot pepper (if using) to the mixture. Mix well.","Season the chikanda mixture with ground cayenne pepper, ground cumin, and salt to taste. Adjust the seasoning according to your preference.","Take a handful of the chikanda mixture and roll it into a sausage shape using your hands.","Repeat the process until all the mixture is used up, forming several chikanda sausages.","Place the chikanda sausages on a clean surface or plate and allow them to dry and firm up for about 3 to 4 hours.","Once the chikanda sausages have dried and firmed up, they are ready to be served."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChikanda_(Zambian_Orchid_Sausage)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Chikwanda (Zambian Sweet Potato Stew)","name":"Chikwanda (Zambian Sweet Potato Stew)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 hot pepper (optional, for heat), chopped","2 large sweet potatoes, peeled and diced","1 carrot, peeled and sliced","2 cups vegetable broth or water","1 teaspoon ground cumin","1 teaspoon ground cayenne pepper","½ teaspoon ground turmeric","Salt, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomato is soft and tender.","Stir in the ground cumin, ground cayenne pepper, and ground turmeric, coating the vegetables with the spices.","Add the diced sweet potatoes and sliced carrot to the pot. Mix well with the spiced vegetables.","Pour in the vegetable broth or water, ensuring that the sweet potatoes and carrots are mostly submerged.","Bring the mixture to a gentle simmer and cover the pot with a lid.","Let the stew cook for about 20–25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and cooked through.","Season the stew with salt to taste, adjusting the seasoning according to your preference.","Remove the pot from the heat and let the stew rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChikwanda_(Zambian_Sweet_Potato_Stew)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Chicken Tetrazzini","name":"Chicken Tetrazzini","ingredients":["Salt","6 tbsp butter","8 ounces mushrooms, sliced","1 cup white onion or shallot, finely chopped","2 tsp fresh thyme, minced","4 cups shredded rotisserie chicken meat","¾ pound dried spaghetti","4 tbsp all-purpose flour","2 cups chicken broth","¾ cup fresh Parmesan cheese, grated","Juice from 1 lemon","2 cups frozen peas, rinsed under warm water to thaw","½ cup breadcrumbs","Black pepper"],"steps":["Preheat oven to 450°F. Grease the baking dish.","Fill the pot with 4 quarts of water or enough to fully boil the pasta. Add 1 tablespoon salt and bring to a boil over high heat.","Melt 2 tbsp butter in the skillet over medium heat. Sauté the mushrooms and onion, stirring occasionally, until the liquid evaporates (around 7–8 minutes).","Add thyme with salt and pepper, and continue to cook until mushrooms are brown (another 8–10 minutes). Set the mixture aside in a bowl.","When the water is boiling, add the spaghetti. Cook until al dente (about 8–12 minutes). Taste periodically to ensure the pasta does not overcook prior to baking.","Return the skillet to the stove and melt 4 tablespoons butter over medium heat. To make a roux, add the flour and whisk until smooth with a light golden color (about 1–2 minutes).","While continually whisking, add a little chicken broth at a time to the roux. Fully incorporate until smooth before adding more broth.","Increase to medium-high and simmer until the sauce thickens (about 3–4 minutes).","Remove from the heat, then stir in the Parmesan cheese with the salt and pepper.","Add half of the lemon juice, then continue adding lemon juice to taste.","Combine the ingredients (chicken, spaghetti, mushrooms, peas, and sauce) together. Spread into the baking dish.","Sprinkle the bread crumbs evenly on top.","Bake until the dish is heated through and breadcrumbs are light brown, about 12–14 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChicken_Tetrazzini","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/Turkey_Tetrazzini.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"CityMama --Stefania Pomponi Butler","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chili (Vegan)","name":"Chili (Vegan)","ingredients":["2 cans (30 oz) red kidney beans","1 can (15 oz) black beans","1 can (15 oz) navy beans","1 can corn kernels","1 can (6 oz) tomato paste","1 medium tomato, chopped (canned diced tomato works too)","2 fresh jalapeños (or your favorite chili pepper works too; more if you like it really hot)","1 green bell pepper, chopped","1 red or yellow bell pepper, chopped","2 medium onions, chopped","4 medium cloves of garlic, chopped or crushed","10 ml chili powder","1 large pinch salt (optional)","pinch of oregano","10 ml olive oil (or any other kind of vegetable oil)","50 ml molasses","Chili garlic sauce (optional)"],"steps":["In a large pot, heat the olive oil with a few drops of water. When the water starts sizzling, add the onions and garlic. Stir until the onions are soft (optionally until they are slightly brown).","Add the chili peppers and fry for a few more seconds. Add the tomato paste and tomato, and the chili powder, salt, and oregano. Stir a few times then let boil and simmer.","Rinse the beans well and add them to the simmering vegetables. Drain the corn and add to the chili. Add the molasses.","Taste the chili; if it needs more seasoning, add it now (perhaps with the exception of salt, as people can add this at the table). It is probably better not to add more jalapeños at this point, but if the chili is not spicy enough, some chili sauce or chili garlic sauce can be added.","Let the pot simmer, covered, for at least 30 minutes—longer will distribute the flavor better. If the chili is too thick, add a little water; if it's too thin, uncover the pot to let water evaporate.","Add the bell peppers, stir, and simmer for a minute or two (peppers should stay crunchy).","Serve with bread; Keeps well, perhaps even better the second day."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Chinese Chews (Nut and Date Bars)","name":"Chinese Chews (Nut and Date Bars)","ingredients":["2 eggs","⅔ cup sugar","⅔ cup self-raising flour","⅓ tsp salt","1 tsp vanilla","½ cup chopped dates","½ cup seedless raisins","¾ cup chopped walnuts","Icing sugar to taste"],"steps":["Beat eggs until foamy. Add sugar and mix.","Add flour and salt.","Add vanilla, then the fruit and nuts. Mix well.","Spread in greased 8-inch cake pan.","Bake for about 30–35 minutes at 350°F (175°C) until golden brown.","Cut into squares while still warm. Roll in icing sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChinese_Chews_(Nut_and_Date_Bars)","country":"China","pageImageChecked":true},{"title":"Cookbook:Chip Butty","name":"Chip Butty","ingredients":["Chips from a chip shop or homemade","Sliced white bread, or pita bread for kebab-shop style","Butter","Ketchup or a brown sauce (optional)"],"steps":["Make sure the chips are not too greasy and have been well drained.","Take two slices of bread (the heel works best) and butter both on one side, then apply ketchup and spread evenly over the bread.","Add chips in a manner akin to herringbone floor tiling, making sure to minimise any gaps. You can add multiple layers.","Put both slices of bread together, then put the assembled sandwich on a flat surface and slap it hard several times with with an open hand to crush the filling. Eat immediately!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChip_Butty","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c3/A_Crafnant_chip_buttie_-_geograph.org.uk_-_1174071.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ron Galliers","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Chili Colorado","name":"Chili Colorado","ingredients":["9 New Mexico dry chiles, washed, with stems and seeds removed","3 cups water","5 pounds boneless beef chuck roast, trimmed of fat","½ cup all-purpose flour","1 tablespoon kosher salt","1 tablespoon black pepper","3 tablespoons olive oil","1 large yellow onion, chopped","2 cups beef stock or water"],"steps":["Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking liquid.","Place the chiles and some of the liquid into a blender, and purée until smooth. Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh strainer to remove any seeds and the tough skins; set aside.","Cut the beef into 1–2-inch chunks. In a medium bowl, combine flour, salt, and pepper. Dredge the beef chunks in the seasoned flour; set aside.","Heat olive oil in a large pot over medium heat. Sauté onion until tender and translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd the pot, and cook until evenly brown. Remove cooked meat, and continue browning remaining meat.","Return reserved cooked meat to the pot. Stir in pureed chile mixture. Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil over medium heat.","Reduce heat to lowest setting, and simmer for 3 hours, or until meat is tender. If necessary, adjust with more stock during cooking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_Colorado","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Volcan_Colorado.jpg/960px-Volcan_Colorado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bachelot Pierre J-P","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chinese Rice Porridge (Congee)","name":"Chinese Rice Porridge (Congee)","steps":["Put the rice in a pan and add the bouillon or water. Bring to a boil.","Turn down the heat and leave over low heat for 1 hour and 45 minutes to 2 hours, or until all the rice has turned into a mash.","Add soy sauce and sesame oil and flavor with white pepper.","Finally, add the toppings according to personal preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChinese_Rice_Porridge_(Congee)","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_rice_congee.jpg/960px-Chinese_rice_congee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daiju Azuma","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Chili con Bambi","name":"Chili con Bambi","ingredients":["250 g (½ lb) chopped onion","1–5 cloves garlic (to taste), finely chopped","1–5 tsp cayenne pepper (to taste)","4 tsp paprika or other milder powdered chile","5 tsp ground cumin","30 ml (2 tbsp) olive, corn, or sunflower oil (according to taste)","500 g (1.1 lb) minced (ground) stewing venison (minced lean leftovers from trimming are ideal)","500 ml dry cider or beef stock (how much you will need depends on how fast it boils away)","60 ml (4 tbsp) tomato purée","250 g (½ lb) finely-grated carrots","150 g (6 oz) finely-chopped celery","5 bay leaves","30 ml (2 tbsp) oregano","350 g (¾ lb) dried red kidney beans, soaked and cooked","1 stock cube (optional)","Salt"],"steps":["Sauté the onions, chiles, and garlic in the oil until well softened.","Add the powdered spices and cook for about 60 seconds.","Add the venison and stir well until it has all (more or less) changed colour.","Add sufficient dry cider or stock to cover, but not too deeply.","Add the stock cube (only if you are using cider), bay leaves, chopped celery, grated carrot and tomato purée, and stir well.","About 30–40 minutes before serving remove the bay leaves, add the oregano and the beans and stir well.","Adjust the salt as needed, stir well, and cook for another 40 minutes.","Serve with long-grain rice, or however else you like to serve chili."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_con_Bambi","pageImageChecked":true},{"title":"Cookbook:Chipotle BBQ Rub","name":"Chipotle BBQ Rub","ingredients":["1 cup paprika","¼ cup salt","½ cup chipotle powder","1 tbsp cayenne pepper","½ cup dark brown sugar","¼ cup dried rosemary","¼ cup dried thyme","½ cup dehydrated lemon peel"],"steps":["Combine all ingredients and keep in airtight container in cool, dark place."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_BBQ_Rub","pageImageChecked":true},{"title":"Cookbook:Chipotle BBQ Ribs","name":"Chipotle BBQ Ribs","ingredients":["1 slab pork spareribs","2 cups Chipotle BBQ Sauce","6 tbsp Chipotle BBQ Rub","¼ cup molasses","Hickory chunks"],"steps":["Season ribs with BBQ rub. Refrigerate for at least 1 hour.","Combine BBQ sauce with molasses.","Place hickory chunks into a 325–350°F smoker or in a charcoal grill set for indirect heat at 325–350°F.","Place ribs into smoker or grill and cook for 3–4 hours, brushing with molasses mixture often.","Brush ribs with remaining sauce and place on a medium-high grill and sear until well-browned.","Let sit for 15 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_BBQ_Ribs","pageImageChecked":true},{"title":"Cookbook:Chipotle BBQ Chicken Nuggets","name":"Chipotle BBQ Chicken Nuggets","ingredients":["4 boneless skinless chicken breast halves, cut into 1 ½ in pieces","Cornmeal as needed","Freshly-squeezed lemon juice as needed","3 tbsp Chipotle BBQ Rub","Vegetable oil for deep-frying","Black pepper"],"steps":["Place cornmeal in a pie pan and lemon juice in another pie pan.","Dip chicken pieces in lemon juice then season with BBQ rub. Dip again in lemon juice.","Dredge pieces, three at a time, in the cornmeal, then dip in lemon juice again then dredge again in cornmeal.","Heat oil to 350°F and fry pieces in batches for 6 minutes. Drain on a cooling rack but not paper towels.","Sprinkle with black pepper and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_BBQ_Chicken_Nuggets","pageImageChecked":true},{"title":"Cookbook:Chile Lime Marinade","name":"Chile Lime Marinade","ingredients":["½ cup () freshly-squeezed lime juice","¼ cup () honey","4 serrano chiles, minced (seeded if you want)","1 cup () chicken broth","2 tbsp salt"],"steps":["Combine all ingredients in a large mason jar and keep refrigerated for up to 2 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChile_Lime_Marinade","pageImageChecked":true},{"title":"Cookbook:Chimichurri","name":"Chimichurri","ingredients":["100 ml olive oil","50 ml white wine vinegar","50 ml water","1 bunch flat-leaf parsley, chopped","1 medium onion, finely chopped","4 cloves garlic, finely minced","Red chile flakes, to taste","1 tbsp oregano","1 tbsp paprika","1 tbsp sea salt flakes","1 tsp ground black pepper"],"steps":["Combine all the ingredients except the oil, vinegar and water in a large bowl and mix together well, ensuring all the herbs and spices (especially the salt) are distributed evenly.","Allow to rest for 30 minutes.","Bring the vinegar and water to the boil, add to the other ingredients and mix well. This helps to soften the taste of the onion and garlic.","Allow to rest for 30 minutes.","Add the oil and mix well. If the liquid part doesn't cover the ingredients add oil water and vinegar in a 2:1:1 ratio to cover them.","Transfer to an air-tight container and refrigerate overnight at least, or better, for a few days.","When needed, remove from refrigerator about 30 minutes ahead of time to allow the oil to thin out again. Stir well and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChimichurri","country":"Argentina","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Beef_chimichurri.jpg/960px-Beef_chimichurri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M.Minderhoud","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chili Oil","name":"Chili Oil","ingredients":["2 cups neutral oil (i.e. vegetable oil)","½ cup chile flakes","2–3 whole dried chiles (ancho, guajillo, or thai all work beautifully, though the latter creates a very spicy oil)","1 teaspoon of Szechuan peppercorn (optional)","1–2 teaspoons finely-ground hot paprika"],"steps":["If a smokey flavour is desired, toast the whole peppers and Szechuan peppercorn separately in a dry frying pan over medium-heat until you can smell them in the kitchen, stirring constantly (this takes only a few minutes). Chop the peppers if used (or cut them with scissors, or crush them in a mortar and pestle). Set aside.","Add your oil to a pot or saucepan over medium high-heat, and allow it to heat until the viscosity of the oil is reduced and the surface shimmers.","To the hot oil, carefully add all remaining ingredients. Stir gently, lowering the heat if required to keep the oil below a simmer.","Remove from heat once the chilis have blackened, and allow the oil to cool (the chilis will sink to the bottom).","In higher-class restaurants in China and abroad, the oil is frequently strained or \"poured off\" of the layer of solids, which clarifies it somewhat; this step is optional. Many prefer the more rustic look (and texture!) of home-made oil, which will develop a darker colour over time from the solids below."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_Oil","pageImageChecked":true},{"title":"Cookbook:Chili Mix","name":"Chili Mix","ingredients":["2 tablespoons chili powder","1 tablespoon dehydrated onion (minced or powdered)","2 teaspoons seasoning salt","2 teaspoons cumin powder","1–2 teaspoons ground red cayenne pepper or crushed/powdered ancho chilli pepper","1 teaspoon dried oregano","1 teaspoon ground black pepper","½ teaspoon salt","½ teaspoon dehydrated garlic (minced or powdered)","½ teaspoon ground cinnamon"],"steps":["Mix all ingredients and store in an airtight jar.","Use 1–3 tablespoons of Chili Mix per 1 lb of meat (to taste)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_Mix","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Salt%2C_Sugar%2C_Chili_Powder_and_Tumeric.jpg/960px-Salt%2C_Sugar%2C_Chili_Powder_and_Tumeric.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Doug Beckers from Macmasters Beach, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chili with Meat","name":"Chili with Meat","ingredients":["2 lb ground meat (e.g. beef, pork, turkey)","2 cans (29 ounces) tomato sauce","2 cans (29 ounces) kidney beans (with liquid)","2 cans (29 ounces) black beans (with liquid)","2 cans (29 ounces) pinto beans (with liquid)","2 cans (29 ounces) diced tomatoes","2 cups water","1 medium onion, diced","2 stalks celery, diced","3 tsp cumin powder","3 tbsp chili powder","2 tsp black pepper","2 tsp salt"],"steps":["Cook the ground meat in a large pot on medium-high heat.","Drain off and discard the fat.","Add all remaining ingredients in order and bring to a boil.","Reduce to low heat and simmer for 2 to 3 hours, stir every 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_with_Meat","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6c/Chili_sin_carne_%28og_bacon_separat%29_%286159073765%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ole Palnatoke Andersen","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chili Powder I","name":"Chili Powder I","ingredients":["6 ancho chiles, stemmed and finely chopped","3 dried arbol chiles, stemmed and finely chopped","2 tbsp garlic powder","1 tbsp dried oregano","2 tbsp whole toasted cumin"],"steps":["Give everything a run in a blender, food processor, or spice grinder until it's a fine powder."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_Powder_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Chili_powder_at_Valencia_Market.jpg/960px-Chili_powder_at_Valencia_Market.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Panormo~commonswiki assumed (based on copyright claims).","licence":"Public domain"},{"title":"Cookbook:Chili Powder II","name":"Chili Powder II","ingredients":["3–8 dried chilies (mix and match depending upon availability and taste)","Ancho (mild)","Pasilla (mild)","Mulato (mild)","New Mexico/ristra (medium)","Cascabel (medium)","Chiltepin (very hot)","1 tablespoon cumin seed","1 tablespoon coriander seed","1 tablespoon ground paprika","2 teaspoons whole cloves or allspice","1 teaspoon oregano","1 teaspoon ground red cayenne pepper"],"steps":["Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).","Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.","When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.","Store in an airtight jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChili_Powder_II","pageImageChecked":true},{"title":"Cookbook:Chilli Crab","name":"Chilli Crab","ingredients":["1 kg live, whole crab (preferably mud crab, but other similar types like blue, Dungeness, or common will also work)","2 tbsp neutral cooking oil","1 onion, finely chopped","2 cloves garlic, minced","2 tbsp chili paste (adjust to taste)","1 tbsp soy sauce","1 tbsp ketchup","1 tbsp sugar","1 cup water","1 egg","Fresh cilantro, for garnish","Lime wedges, for serving"],"steps":["Place the crab in the freezer for about 20 minutes to sedate it. Swiftly spike the crab to kill it before proceeding.","Head the oil over medium heat in a skillet or pot large enough to hold the crab pieces. Add onion and garlic, and sauté until golden brown.","Stir in the chili paste, soy sauce, ketchup, and sugar. Cook for a few minutes until the mixture is fragrant.","Add the crab pieces and any reserved juices to the pan. Add the water, and make sure the crab is well-coated.","Cover the pan, and simmer for about 10–15 minutes until the crab is cooked through.","Beat the egg well in a bowl. Uncover the pan, and begin gently stirring in a circular motion. While stirring, gradually pour in the egg to make ribbons like those in egg drop soup. Let the mixture cook for about 30 seconds to set the egg—it should form soft strands in the sauce","Remove from the heat. Before serving, garnish with cilantro. Serve with lime wedges, and eat with your hands."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChilli_Crab","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c6/Chilli_crab-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"megawatts86","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chilli Oil","name":"Chilli Oil","ingredients":["50 grams chile flakes","½ teaspoon salt","½ cup peanut oil"],"steps":["Mix chile flakes and salt in a heat-proof bowl.","Mix 1 tablespoon of the oil into the chile flake/salt mixture. This will prevent the chile from scorching when hot oil is added later.","Heat peanut oil to about 200°C (392°F). Small bubbles should form when poking a wooden chopstick into the oil.","Pour heated oil over chilli flake mixture and stir vigorously.","Allow to cool and store in a container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChilli_Oil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Oyster_mushroom_skewers%2C_szechuan_chilli_oil_-_Bonsai_Plant_Kitchen_2024-07-30.jpg/960px-Oyster_mushroom_skewers%2C_szechuan_chilli_oil_-_Bonsai_Plant_Kitchen_2024-07-30.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Chipped Beef on Toast","name":"Chipped Beef on Toast","ingredients":["1 ½ pound (680 g) fat (butter preferred)","1¼ lbs (560 g) flour","2 cans (24 oz) evaporated milk","6 quarts (6 L) beef stock","15 pounds (6.8 kg) chipped beef","1 bunch parsley","¼ oz (7 g) pepper"],"steps":["Brown the flour in the melted fat.","Dissolve the milk in the beef stock, and then add that to the pot.","Stir this together slowly to prevent lumping, and then add the beef.","Cook for a few minutes, add the parsley and pepper, and serve over toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipped_Beef_on_Toast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/1910_Chipped_beef_on_toast_recipe.png/960px-1910_Chipped_beef_on_toast_recipe.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"United States. War Department.","licence":"Public domain"},{"title":"Cookbook:Chocolate and Banana Bread","name":"Chocolate and Banana Bread","steps":["Preheat oven 180°C.","Mix all the dry ingredients together, add the water, and mix well with your hands.","Work into a large pliable ball. Cut in half.","Roll the first half of the ball out on a floured board, to about ½ inch thick, 12–15 inches wide, and as long as you can get it within those dimensions.","Spread nutella thickly and evenly down and across the dough, leaving an inch or so free on all sides.","Cover the chocolate spread with the banana slices. Sprinkle with chopped nuts and chocolate chips if desired.","Take one of the long sides of the dough and roll it inwards, forming a spiral log. Make sure the filling stays \"tucked in\".","Arrange the bread on a baking tray, either laid out straight or curled around on itself, whichever you prefer.","Brush lightly with olive oil. Sprinkle with more chopped nuts if desired. Leave loaf aside in warm place to proof for 30 minutes.","Bake for 30–35 minutes in the preheated 180°C oven.","Use the second half of the dough to make either a second sweet bread or a savory bread (see variation below). Fill and bake as above."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_and_Banana_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Banana_Chocolate_Chip_Bread%2C_March_2009.jpg/960px-Banana_Chocolate_Chip_Bread%2C_March_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carolien Dekeersmaeker","licence":"CC BY 2.0"},{"title":"Cookbook:Choco-Nutty Pie","name":"Choco-Nutty Pie","ingredients":["½ cup butter, melted and cooled","1 cup white granulated sugar","3 eggs, beaten slightly","½ cup flour","1 package (6 ounces) chocolate chips","1 teaspoon vanilla","1 cup chopped nuts (your choice)","1 unbaked pastry pie shell"],"steps":["Combine the first four ingredients and mix until well blended.","Stir in chocolate chips, vanilla, and nuts.","Pour into unbaked pie shell and bake at 350°F for 45–50 minutes.","Let cool before cutting."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChoco-Nutty_Pie","pageImageChecked":true},{"title":"Cookbook:Choco-Crunch Bites","name":"Choco-Crunch Bites","steps":["Mix all ingredients except the topping together.","Form into 1-inch balls by pressing the mixture firmly together with clean hands.","Gently roll in either the powdered sugar or coconut.","Cover and refrigerate any leftovers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChoco-Crunch_Bites","pageImageChecked":true},{"title":"Cookbook:Chivito (Uruguayan Beef Sandwich)","name":"Chivito (Uruguayan Beef Sandwich)","ingredients":["Loaf of bread","Butter","2 leaves of lettuce","1 egg","1 churasco (beef skirt steak), sliced thin","1 pepper","Ketchup (optional)","Mayonnaise (optional)","Mustard (optional)"],"steps":["Cut the loaf of bread lengthwise and put in a warm place.","Cook the beef in a hot frying pan with a little oil.","Season beef with salt and pepper.","Fry the egg alongside the beef or in another frying pan. The yolk should be well cooked (not runny).","Spread a little mayo on both sides of cut bread. Top with the beef, the fried egg, a couple of lettuce leaves, and the tomato slices.","Top with ketchup or mustard to taste.","Cover with the other half of the bread loaf. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChivito_(Uruguayan_Beef_Sandwich)","country":"Uruguay","pageImageChecked":true},{"title":"Cookbook:Chipotle BBQ Sauce","name":"Chipotle BBQ Sauce","ingredients":["2 cans chipotle in adobo including all of adobo sauce","1 bottle ketchup","1 cup molasses","¼ cup Worcestershire sauce","½ cup soy sauce","2 tbsp olive oil","2 tbsp all-purpose flour","¼ cup cider vinegar"],"steps":["Whisk together oil and flour and cook on medium heat, stirring constantly until light blonde color is achieved.","Add remaining ingredients and bring to a boil; reduce heat to low and cook 15 minutes.","Cool for 15 minutes and purée in batches until smooth.","Store in nonreactive container for up to 1 week."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_BBQ_Sauce","pageImageChecked":true},{"title":"Cookbook:Chipotle Lime Hot Wings","name":"Chipotle Lime Hot Wings","ingredients":["Oil for deep frying","24 chicken wingettes","Kosher salt","Black pepper","¼ cup Smoky Chipotle Hot Sauce","6 tbsp butter, melted","3 tbsp freshly squeezed lime juice","3 cloves garlic, minced"],"steps":["Heat oil to 350°F. Meanwhile, sprinkle wingettes with kosher salt and black pepper.","Fry wingettes in batches for 12 minutes. Drain on a cooling rack.","Combine remaining ingredients in a bowl large enough to toss wingettes. Add wingettes and toss to coat. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Lime_Hot_Wings","pageImageChecked":true},{"title":"Cookbook:Chipotle Lime Grilled Chicken","name":"Chipotle Lime Grilled Chicken","ingredients":["4 boneless skinless chicken breasts","½ cup extra-virgin olive oil","3 tbsp Smoky Chipotle Hot Sauce","¼ cup freshly squeezed lime juice","2 tbsp honey","½ cup Chipotle BBQ Rub"],"steps":["Combine all ingredients except for BBQ Rub in a gallon zip-top plastic freezer bag. Add chicken breasts and refrigerate for 45 minutes.","Remove chicken from bag. Season each breast with BBQ Rub.","Place on a preheated charcoal grill and cook, turning often, until internal temperature reaches 165°F.","Remove and let rest for 5 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Lime_Grilled_Chicken","pageImageChecked":true},{"title":"Cookbook:Chipotle Ketchup","name":"Chipotle Ketchup","ingredients":["36 ounces tomato paste","¾ cup cider vinegar","5 chipotles in adobo sauce, puréed","1 tbsp salt","2 tbsp onion powder","2 tbsp garlic powder","¼ cup adobo sauce"],"steps":["Combine all ingredients in a large saucepan and bring to a boil over high heat. Cook, stirring occasionally, for ½ hour.","Refrigerate in a non-reactive container for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Ketchup","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/Bacon%2C_egg%2C_cheese%2C_avocado_-_hardwood_smoked_bacon%2C_over_medium_egg%2C_cheddar_cheese%2C_avocado%2C_and_chipotle_ketchup_in_a_warm_portuguese_bun_%2815436162741%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chipotle Fried Chicken","name":"Chipotle Fried Chicken","steps":["Combine adobo sauce and lime juice and pour over chicken. Refrigerate overnight.","Remove chicken from adobo mixture. Combine the seasoning ingredients, and sprinkle over chicken.","Dredge chicken in cornmeal. Let rest for 2–3 minutes.","Meanwhile, heat shortening in a large cast-iron skillet to 350°F. Place breasts and legs around the edges, then place thighs in the center.","Cook for 12 minutes per side. Drain on a cooling rack and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Fried_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Ultimate_Bacon_-_Honest_Fried_Chicken_with_rosemary_chips_-_Honest_Burgers_2025-01-20.jpg/960px-Ultimate_Bacon_-_Honest_Fried_Chicken_with_rosemary_chips_-_Honest_Burgers_2025-01-20.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Chipotle Fish n' Chips","name":"Chipotle Fish n' Chips","steps":["Make the chipotle vinegar by whisking all ingredients in a dipping bowl. Keep at room temperature until needed.","Combine beer, cornmeal, old bay, worcestershire sauce, salt, chipotles, and adobo to make a batter.","Dredge fish pieces in cornstarch, and then dip in the batter.","Fry coated fish pieces two at a time in the oil at 350°F. They should take 3 minutes to become golden and crisp on the outside.","Drain fish pieces on a cooling rack suspended above a baking pan. If inside is undercooked, finish in a 350°F oven.","Serve with French fries and the chipotle vinegar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Fish_n'_Chips","pageImageChecked":true},{"title":"Cookbook:Chipotle Lime Tortilla Chips","name":"Chipotle Lime Tortilla Chips","ingredients":["10 corn tortillas, each cut into 10 wedges","½ cup freshly-squeezed lime juice","2 tbsp salt","¼ cup chipotle-based hot sauce","Oil for deep-frying"],"steps":["Combine hot sauce, salt, and lime juice in a large dish. Add tortillas and soak for 2 hours.","Remove to a cooling rack and let dry for 2 hours.","Deep fry at 375°F until pieces float and are lightly browned around edges. Drain on a cooling rack set above a baking pan. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Lime_Tortilla_Chips","pageImageChecked":true},{"title":"Cookbook:Chipotle Sliders","name":"Chipotle Sliders","ingredients":["2 pounds ground beef chuck","1 tsp salt","1 tsp freshly-ground black pepper","1 tbsp chipotle powder","2 tsp garlic powder","4–5 chipotles, finely diced","½ cup mayonnaise","16 mini potato buns, halved","16 slices of your favorite cheese"],"steps":["Line 2 large sheet pans with parchment paper. Put 1 pound meat on top of each and place a sheet of plastic wrap on top of that. Roll out until meat fills pans.","Fold each sheet of meat in half and trim edges and push into meat if required. Cut each sheet into 8 equal patties. Combine seasonings except for diced chipotles. Sprinkle patties with seasoning mixture.","Heat a griddle to 350°F. Cook patties on the griddle 2 minutes per side, adding 1 slice of cheese on top at last minute.","Meanwhile, toast buns. Combine mayonnaise and diced chipotles. Spread mayonnaise mixture on each bun.","Place 1 patty on bottom half of each bun. Top with upper half and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Sliders","country":"United States","pageImageChecked":true},{"title":"Cookbook:Chipotle Dip","name":"Chipotle Dip","ingredients":["1 cup sour cream","¼ cup mayonnaise","4 chipotle chiles in adobo, stemmed","1 pinch of salt","¼ tsp freshly-ground black pepper","¼ cup adobo sauce","Tortilla chips"],"steps":["Pulse everything except chips in a blender until smooth.","Serve with chips."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/2020-07-04_07_50_00_A_sample_of_Chipotle_Ranch_Dressing_and_Dip_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg/960px-2020-07-04_07_50_00_A_sample_of_Chipotle_Ranch_Dressing_and_Dip_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chipotle Maple Glazed Pork Tenderloin","name":"Chipotle Maple Glazed Pork Tenderloin","ingredients":["1 pork tenderloin, trimmed of silver skin","4 chipotle chiles in adobo sauce, finely minced","½ cup maple syrup","¼ cup freshly-squeezed lime juice","1 tbsp finely-grated lime zest","1 tsp garlic powder","1 ½ tsp salt","1 ½ tsp freshly-ground black pepper","2 tbsp honey"],"steps":["Combine lime, garlic, salt, honey, and pepper in a gallon size zip-top bag. Add pork and refrigerate 24 hours.","In 24 hours, drain pork. Set aside.","Heat 4 ½ pounds of natural chunk charcoal in a large chimney starter according to accompanying directions. Once coals have heated, disperse evenly around the bottom of the grill. Reapply grill grate and swab grate with an oil-soaked towel.","Add pork to hottest part of grill and cook 1 ½ minutes. Rotate 90 degrees and cook another 1 ½ minutes. Repeat 12 times or until internal temperature reaches 140°F for medium rare.","While pork cooks, combine chipotle and maple syrup. Set aside.","Make a foil pouch and place cooked pork inside. Pour maple mixture over and tightly seal. Let rest 15 minutes and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_Maple_Glazed_Pork_Tenderloin","pageImageChecked":true},{"title":"Cookbook:Chipotle BBQ Salmon Burgers","name":"Chipotle BBQ Salmon Burgers","ingredients":["1¼ pounds skinless wild salmon filet, cut into 2-inch cubes","Seafood seasoning, such as Old Bay","4 hamburger buns, split in half and toasted","Extra-virgin olive oil","3 chipotles in adobo sauce, finely minced","3 tbsp adobo sauce","3 tbsp barbecue sauce","3 tbsp unsalted butter, cut into small cubes"],"steps":["Run salmon cubes through a meat grinder on medium setting. Mix with chipotle, sauce, butter, and adobo.","Form into 4 equal patties, about ¾ inch thick. Brush with extra-virgin olive oil and season both sides liberally with seasoning. Set aside.","Preheat grill pan to medium high. Rub with olive oil, then add salmon patties. Grill 5–6 minutes per side for medium rare, or until desired doneness is achieved.","Brush buns with oil. Place a patty on and close. Serve immediately with desired condiments."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipotle_BBQ_Salmon_Burgers","pageImageChecked":true},{"title":"Cookbook:Chips Cheese and Gravy","name":"Chips Cheese and Gravy","ingredients":["200 g oven chips (french fries)","Vegetable oil","Salt","300 g grated packed cheddar cheese","200 g butter","200 g all-purpose flour","4 cans of beef broth","10 g black pepper"],"steps":["Preheat the oven to 220°C and spread the chips onto an oiled baking tray.","Bake the chips for around 15–20 minutes until they are slightly golden.","After about 5 minutes add grated cheese on top of the chips and continue cooking.","In a small saucepan melt in the butter and flour and mix continuously.","Cook on a low heat and slowly add the beef broth and black pepper. Stir continually.","When the chips are ready, divide between plates and add the gravy as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChips_Cheese_and_Gravy","pageImageChecked":true},{"title":"Cookbook:Chishimba (Zambian Cassava Cake)","name":"Chishimba (Zambian Cassava Cake)","ingredients":["2 tablespoons vegetable oil","2 cups grated cassava","1 cup coconut milk","1 cup shredded coconut","1 cup brown sugar","2 large eggs, beaten","1 teaspoon vanilla extract","½ teaspoon ground cinnamon","½ teaspoon ground nutmeg","½ teaspoon baking powder","1 pinch salth"],"steps":["Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil.","In a mixing bowl, combine the grated cassava, shredded coconut, and brown sugar. Mix well to evenly distribute the ingredients.","Add the beaten eggs, coconut milk, vegetable oil, and vanilla extract to the bowl. Mix thoroughly until all the ingredients are well combined.","Sprinkle in the ground cinnamon, ground nutmeg, baking powder, and a pinch of salt. Stir the mixture until the spices and baking powder are fully incorporated.","Pour the batter into the greased cake pan, smoothing the top with a spatula or the back of a spoon.","Place the cake pan in the preheated oven and bake for approximately 40–45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.","Once the chishimba is fully baked, remove it from the oven and let it cool in the cake pan for a few minutes.","After cooling slightly, transfer the cake to a wire rack to cool completely before slicing and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChishimba_(Zambian_Cassava_Cake)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Chipsi mayai","name":"Chipsi mayai","ingredients":["4 medium potatoes, peeled and cut into fries","4 large eggs","2 tbsp vegetable oil (plus extra for frying)","1 small onion, finely chopped (optional)","1 small tomato, diced (optional)","1 green chili, finely chopped (optional)","½ tsp salt","¼ tsp black pepper","Fresh coriander (cilantro), chopped, for garnish"],"steps":["Peel the potatoes and cut them into thin fries.","Heat oil in a deep frying pan or pot.","Fry the potatoes until golden brown and crispy.","Remove the fries and drain on paper towels.","In a bowl, beat the eggs until well combined.","Add salt and black pepper.","Stir in the onion, tomato, and chili if using.","Add the fried chips to the beaten eggs and mix gently.","Heat 2 tablespoons of oil in a frying pan over medium heat.","Pour the egg and chips mixture into the pan.","Cook for 3–5 minutes until the bottom is golden brown.","Carefully flip the omelette using a plate or lid.","Cook the other side for another 3–4 minutes.","Remove from the heat when fully cooked.","Garnish with fresh coriander.","Cut into wedges and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChipsi_mayai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Chipsi_mayai_%28zege%29.jpg/960px-Chipsi_mayai_%28zege%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"iamkevoo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chocolate Cheesecake","name":"Chocolate Cheesecake","steps":["Place rack in center of the oven. Preheat oven to 150 °C (300 °F).","If starting with whole cookies, crackers, or wafers, place them in a sturdy plastic bag a few at a time and crush using a rolling pin, or grind using a food processor.","Mix together chocolate crumbs and melted butter.","Press crumb mixture into bottom and sides of 9-inch springform pan.","In a large bowl, beat together sugar and eggs at medium speed, slowly adding cream cheese, until smooth and fluffy.","Spoon half of cream cheese mixture into crust.","Melt 4 ounces of chocolate using a double boiler or, with care, a microwave. Stir into remaining cream cheese mixture until well blended.","Drizzle chocolate cream cheese mixture over batter in crust. Draw a spoon or other implement through the batter a few times to make swirls. Spread evenly.","Bake cheesecake for 50 minutes. After the first 30 minutes has gone by, place aluminum foil on top to prevent cracking and scorching.","Cool completely.","Cover with plastic wrap, and chill for about 2 hours or up to several days.","Transfer cheesecake to a serving plate.","Uncover cheesecake; carefully remove side of pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Cheesecake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Cut_chocolate_cheesecake_%284047468554%29.jpg/960px-Cut_chocolate_cheesecake_%284047468554%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"karendotcom127 from New York, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Balls","name":"Chocolate Balls","ingredients":["1 cup (300 g / 11 oz) peanut butter","1 cup (60 g / 2.1 oz) puffed rice cereal","2 tablespoons melted butter","½ cup (50 g / 1.8 oz) chopped nuts","2 tablespoons vanilla","1 cup (125 g / 4.4 oz) icing sugar","1 cup (125 g / 4.4 oz) fine coconut","1 small bag (50 g / 1.8 oz) semi-sweet chocolate chips"],"steps":["Melt the semi-sweet chocolate chips in a double boiler.","Put all other ingredients into a bowl. Mix.","Form the mixture into small balls, about half the size of a golf ball.","If desired, refrigerate or freeze the peanut butter balls for easier dipping.","Dip the balls in the melted chocolate and place on wax paper.","Allow the chocolate balls to cool in the freezer or fridge before consumption."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Balls","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Chocolate_Balls_with_Cocoa_Powder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"روتانا","licence":"CC BY 4.0"},{"title":"Cookbook:Chocolate Chip Pumpkin Cookies","name":"Chocolate Chip Pumpkin Cookies","ingredients":["1 cup (250 ml / 8.5 fl oz) vegetable oil","2 eggs","4 cups (900 g / 2 lb) superfine sugar","4 cups (1 kg / 2.2 lb) pumpkin puree","5 cups (650 g / 1.4 lb) plain flour","1 tsp cinnamon","½ tsp nutmeg","4 tsp bicarbonate of soda","1 tsp cloves","2 cups (150 g / 5.3 oz) pecans or almonds, chopped","1 cup (100 g / 3.5 oz) granola, rolled oats or Grape-Nuts","4 cups (340 g / 12 oz) chocolate chips"],"steps":["Preheat oven to .","In a large bowl, combine and wet ingredients.","Sift flour, cinnamon, nutmeg, soda, and cloves together in a separate bowl.","Blend dry into wet ingredients.","Mix in nuts, granola, and chocolate chips.","Drop spoonfuls of dough onto greased cookie sheet.","Bake for 10–12 minutes, then cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Pumpkin_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Pumpkin_Chocolate_Chip_Cookies_with_Chocolate_Drizzle.jpg/960px-Pumpkin_Chocolate_Chip_Cookies_with_Chocolate_Drizzle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Megan Chromik","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chocolate Chocolate Chip Muffins","name":"Chocolate Chocolate Chip Muffins","ingredients":["1 ¾ cup (250 g / 8.8 oz) all-purpose flour","1 cup (80 g / 2.8 oz) chocolate chips","¾ cup (175 g / 6.2 oz) granulated sugar","⅓ cup (40 g / 1.4 oz) cocoa, sifted if lumpy","1 tablespoon baking powder","½ teaspoon salt","1 egg","1 cup (250 ml / 8.5 oz) milk","⅓ cup (80 ml / 2.7 fl oz) cooking oil","1 teaspoon vanilla"],"steps":["Combine all-purpose flour, chocolate chips, sugar, cocoa, salt, and baking powder in a mixing bowl. Create a well in the center.","Beat egg in a small bowl. Add milk, cooking oil, and vanilla. Stir and pour into well. Stir until just moistened.","Grease 12 muffin cups with cooking spray. Fill cups ¾ full.","Bake at 400°F (205°C) for 20 minutes until a skewer inserted into the center tests clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chocolate_Chip_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Vegan_oatmeal_chocolate_chip_muffins.jpg/960px-Vegan_oatmeal_chocolate_chip_muffins.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caroline Hadilaksono","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chocolate Chip Rolls","name":"Chocolate Chip Rolls","steps":["Preheat oven to 425°F (210°C)","Mix dry ingredients together.","Mix liquid ingredients into dry.","Turn dough out onto floured baking cloth and knead slightly.","Roll dough into log, then cut into 8–12 pieces","Press pieces flat, sprinkle with chocolate chips, and roll up to enclose the chocolate.","Place rolls on greased baking sheet, and bake 13–15 minutes.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Rolls","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Ice_Cream_Rolled_with_Chocolate%2C_stick_wafer_rolls_and_whipped_cream.jpg/960px-Ice_Cream_Rolled_with_Chocolate%2C_stick_wafer_rolls_and_whipped_cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Icecreamrolled","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chocolate Chip Cookies (Gluten-Free)","name":"Chocolate Chip Cookies (Gluten-Free)","ingredients":["½ cup (1 stick / 120 ml) butter","½ cup (120 ml) white granulated sugar","½ cup (120 ml) brown sugar","2 ea. (100 g) eggs","½ tsp vanilla extract","1¼ cup (300 ml / 1 cup + 2 tablespoons) sweet rice flour","1 tsp xanthan gum","¾ tsp baking powder","½ tsp baking soda","Chocolate chips (as many as you like)"],"steps":["Preheat oven to 350°F (180°C).","Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.","In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.","Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.","Fold in the chocolate chips.","Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.","Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes.","Bake until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_(Gluten-Free)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/American_Chocolate_Chip_Cookies_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%29.jpg/960px-American_Chocolate_Chip_Cookies_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Chip Pancakes I","name":"Chocolate Chip Pancakes I","ingredients":["1 teaspoon vanilla","4 tablespoons (½ stick) unsalted butter","1 cup (250 ml / 8.5 oz) non-skim milk","1¼ cups (170 g / 6 oz) flour","1 tablespoon granulated sugar","4 teaspoons baking powder","¾ teaspoon salt","2 ea. (100 g) eggs","6 oz (170 g) semisweet chocolate chips, or less to taste","Butter, for cooking"],"steps":["Combine the butter and milk in a small saucepan.","Place over low heat just until warm and the butter is melted. Let cool slightly.","In a bowl, combine the flour, sugar, baking powder, and salt; mix well.","In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture.","Add the dry ingredients and mix just until barely blended.","Add the chocolate chips and mix.","Heat a griddle or large skillet over medium heat.","Add about 1 teaspoon of butter and melt until bubbly.","Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom.","Flip and cook until golden brown on the other side, about 30 seconds more.","Repeat until all the batter is used.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Pancakes_I","pageImageChecked":true},{"title":"Cookbook:Chocolate Chip Peanut Butter Toast","name":"Chocolate Chip Peanut Butter Toast","ingredients":["1 slice of bread","2–4 tablespoons peanut butter, smooth or crunchy","1–2 ounces chocolate chips"],"steps":["Toast the bread on both sides in a toaster oven, using the broiler setting.","Smear the peanut butter on the bread.","Sprinkle chocolate chips lightly (or heavily, if you want!) over the peanut butter.","Put the toast back under the broiler for about 20 seconds to melt the chocolate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Peanut_Butter_Toast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Mint_chocolate_chip_cannolo%2C_peanut_butter_cup_cannolo%2C_smores_cannolo%2C_Stuffed_Artisan_Cannolis.jpg/960px-Mint_chocolate_chip_cannolo%2C_peanut_butter_cup_cannolo%2C_smores_cannolo%2C_Stuffed_Artisan_Cannolis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Garrett Ziegler","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Bourbon Pecan Pie","name":"Chocolate Bourbon Pecan Pie","ingredients":["6 eggs","½ cup half-and-half","1 cup loosely-packed brown sugar","1 cup dark corn syrup","½ cup good bourbon","1⅓ cups chocolate chips","2½ cups pecan pieces","Pastry dough for 9-inch pie (commercial or your own)"],"steps":["Preheat oven to 350°F (175°C).","Beat eggs until yellow and creamy, in a large bowl.","Whisk in half-and-half, sugar, and syrup, until smooth.","Stir in bourbon, chocolate chips, and pecans.","Oil a springform pan lightly.","Roll out the pastry dough and press it into a pan, pressing out any air bubbles.","Pour mixture into oiled springform pan.","Put pie on a baking sheet with a raised edge or border.","Bake until only the center is sightly jiggly, about 2 hours.","Do not remove the pie from the mold until absolutely cooled, at least an hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Bourbon_Pecan_Pie","pageImageChecked":true},{"title":"Cookbook:Chocolate Chip Coffee Cake","name":"Chocolate Chip Coffee Cake","steps":["Preheat oven to 375°F.","Use cooking spray to lightly coat an 8- or 9-inch baking pan.","Combine pancake mix, chocolate chips, and ⅓ cup sugar, then stir until barely mixed.","Add sour cream, vanilla, and water, and mix well.","Spoon mixture into 16 ea. 2-inch dough balls.","Place dough balls 2 or 3 inches apart in pan.","Combine remaining ¼ cup sugar, cinnamon, and nuts, and mix well.","Sprinkle nut mixture over dough balls.","Bake until golden brown, about 24–26 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Coffee_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Chocolate_Chip_Sour_Cream_Coffee_Cake_with_Apples_%2815975109648%29.jpg/960px-Chocolate_Chip_Sour_Cream_Coffee_Cake_with_Apples_%2815975109648%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"transcendancing","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chocolate Chip Cookies (Vegan)","name":"Chocolate Chip Cookies (Vegan)","ingredients":["½ cup non-dairy shortening","½ cup non-dairy margarine","1 cup brown sugar","½ banana","8–12 oz vegan chocolate chips","2 tsp (5 ml) baking powder","1 tsp (5 ml) salt","2 cups flour (whole wheat pastry flour recommended but all-purpose white also works)"],"steps":["Preheat oven to 350°F (180°C).","Cream shortening, margarine, and sugar together in a mixer.","Add banana to the sugar and butter mixture.","Mix all the dry ingredients together. Slowly add to the wet mixture.","Add chocolate chips.","Roll small portions of dough into balls and place on a cookie sheet.","Bake for 10–11 minutes, or until slightly browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Tollhouse_Style_Vegan_Chocolate_Chip_Cookies.jpg/960px-Tollhouse_Style_Vegan_Chocolate_Chip_Cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kari Sullivan","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate and Nut Covered Strawberries","name":"Chocolate and Nut Covered Strawberries","ingredients":["4 ounces semisweet chocolate, melted using a double boiler","¼ cup hazelnut-flavored syrup","¼ cup white granulated sugar","2 tbsp pure vanilla extract","1 pinch of salt","50 strawberries, hulled","50 bamboo or wooden toothpicks","Chopped hazelnuts, pecans, walnuts, or almonds (optional)","Crushed gingersnap cookies (optional)"],"steps":["Combine melted chocolate, syrup, sugar, and salt in a large bowl.","If using cookies or nuts, place them in a pie plate.","Add strawberries to chocolate mixture and toss to coat. If using nuts or cookies, roll strawberries in them.","Insert a toothpick into the side of each fruit and refrigerate until coating sets.","Serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_and_Nut_Covered_Strawberries","pageImageChecked":true},{"title":"Cookbook:Chocolate Bananas Foster","name":"Chocolate Bananas Foster","ingredients":["4 slightly unripe bananas, peeled and halved lengthwise","semisweet chocolate, finely chopped","2 tablespoons unsalted butter","½ cup (60 ml / 2 oz) dark rum","2 teaspoons orange zest, finely grated","1 pinch salt","¼ cup (50 g / 1.8 oz) granulated sugar","½ teaspoon freshly-ground allspice","½ teaspoon freshly-grated nutmeg","½ teaspoon freshly-ground cinnamon","1 tablespoon pure vanilla extract","Powdered sugar"],"steps":["Combine all ingredients except bananas, powdered sugar, orange, and rum in a large skillet over medium high heat.","Once mixture comes to a boil, add bananas, making sure to keep at least ½ inch (1.3 cm) between them. Cook for 1 minute per side.","Remove bananas from pan and keep warm. Bring mixture again to a strong boil over high heat. Turn off the heat and add rum. If rum has not ignited by itself, do so carefully either with a firestick or a long fireplace match. Wait until flames die out before stirring in zest.","Spoon sauce over bananas and dust with powdered sugar. Serve warm with some ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Bananas_Foster","pageImageChecked":true},{"title":"Cookbook:Chocolate Chip Cookies II","name":"Chocolate Chip Cookies II","ingredients":["1 ½ cup (145 g) all-purpose flour","½ tsp salt","½ tsp baking soda","½ cup (115 g) butter","¼ cup (50 g) brown sugar","½ cup (100 g) white granulated sugar","1 egg","1 tsp vanilla essence","1 pack (6 oz / 170 g) semi-sweet chocolate chips"],"steps":["Combine the flour, salt, and baking powder.","Preheat the oven until it reaches 375°F/190°C.","In another bowl, cream the butter and sugars until light and fluffy.","Add egg and vanilla, and beat until smooth.","Mix in the flour mixture until well-blended.","Add the chocolate chips, and stir with a wooden spoon.","Drop the cookies onto a lightly-greased or parchment-lined cookie sheet by teaspoonfuls in 2-inch (5 cm) ball shapes.","Bake for 15 minutes or until the edges are light brown.","Remove the cookies from the cookie sheet with a metal spatula, then let them cool on a wire rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/White_chocolate_and_cranberry_cookies_%288212918192%29.jpg/960px-White_chocolate_and_cranberry_cookies_%288212918192%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sodanie Chea from Norwalk, Ca, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Chip Cookies III","name":"Chocolate Chip Cookies III","ingredients":["½ cup butter, softened","½ cup white sugar","¼ cup packed brown sugar","1 egg","1 tsp vanilla","1 cup flour","½ tsp salt","½ tsp baking soda","Hershey's Chipits semisweet chocolate chips"],"steps":["Cream butter and sugar in a bowl until well combined.","Mix in egg and vanilla.","Combine flour, salt, and baking soda. Mix this dry mix into the wet mix.","Fold in chocolate chips.","Scoop cookies onto a parchment-lined baking sheet. Bake at 350°F until golden brown.","Cool slightly, then remove from baking sheet. Cool fully."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_III","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Valeries_chocolate_chip_cookies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paulpatience","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Chocolate Cake with Coconut Topping (Vegan)","name":"Chocolate Cake with Coconut Topping (Vegan)","steps":["Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients.","Combine all dry ingredients, then sift loosely to aerate and remove lumps.","Preheat the oven to 200°C.","Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough.","Spread the batter in a large baking pan lined with baking paper.","Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool.","Unmold the cake from the pan, and remove the baking paper.","Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut.","Sprinkle the still soft couverture with grated coconut."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Cake_with_Coconut_Topping_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Vegan_Chocolate_Cake_%283846343823%29.jpg/960px-Vegan_Chocolate_Cake_%283846343823%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Chip Cookies I","name":"Chocolate Chip Cookies I","ingredients":["2 sticks (½ lb / 225 g / 1 cup) butter, softened","¾ cup (180 ml) granulated white sugar","¾ cup (180 ml) packed brown sugar","¼ teaspoon vanilla extract","2 standard (100 g) eggs","2 ¼ cups (600 ml / 290 g) all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","1 teaspoon dry ground lemon or orange peel (optional)","2 cups (480 ml / 12 oz) semi-sweet chocolate morsels / chips","5 oz (150 g) chopped nuts, such as groundnuts (optional)"],"steps":["Preheat oven to (), or () if you want chewy cookies.","Cream butter, granulated sugar, and brown sugar in a large mixer bowl.","Add eggs one at a time, beating until fully incorporated.","Add vanilla extract and beat in.","In a small bowl, sift together the dry ingredients (except chocolate and nuts). Add to the wet mixture in two parts and fold until combined. If you beat this too long, you may get some gluten formation which will change the cookie texture.","Stir in chocolate morsels (chips), and nuts if using.","Drop dough by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.","Bake in the preheated oven for 10–12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Choc-Chip-Cookie.jpg/960px-Choc-Chip-Cookie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Chocolate Chip Balls","name":"Chocolate Chip Balls","ingredients":["2 sticks (1 cup) butter, softened","1 cup (240 ml) granulated white sugar","1 cup (240 ml) packed brown sugar","2 extra-large eggs","1 teaspoon vanilla extract","2 cups (480 ml) all-purpose flour","2 cups (480 ml) oat flour","½ teaspoon salt","1 teaspoon baking soda","1 teaspoon baking powder","2 cups (480 ml / 12 oz) semi-sweet chocolate morsels or chocolate chips","4 oz (120 g / ½ bar) grated milk chocolate","3 cups (720 ml) chopped nuts (optional)"],"steps":["Preheat oven to 375°F (around 200°C).","Cream butter and both sugars in a large mixer bowl.","Beat in eggs and vanilla extract.","Sift together the flour, salt, oat flour, baking powder, and baking soda.","Stir in chocolate morsels, grated chocolate bar, and nuts.","Roll into balls and place 2 inches apart on a cookie sheet.","Bake for 10 minutes or until golden brown (cooking times may vary). Remove and let stand for about 1 minute before moving cookies to a plate or cooling sheet."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Balls","pageImageChecked":true},{"title":"Cookbook:Chocolate Chip Cookies IV","name":"Chocolate Chip Cookies IV","ingredients":["½ cup (100 g / 3.5 oz) granulated sugar","¾ cup (140 g / 5 oz) light brown sugar, packed","1 teaspoon kosher salt","½ cup (1 stick / 125 g / 4.5 oz) unsalted butter, melted","1 standard egg","1 teaspoon vanilla extract","1¼ cups (175 g / 6 oz) all-purpose flour","½ teaspoon baking soda","4 oz (115 g) milk or semi-sweet chocolate chunks","4 oz (115 g) dark chocolate chunks"],"steps":["Cream the butter, sugars and salt in a mixing bowl until combined.","Beat in the eggs and vanilla.","Sift the flour and baking soda into the mixture and fold in.","Fold in the chocolate.","Cover the dough with clingfilm and chill for at least 2 hours.","Preheat the oven to 180°C (356°F). Line 2 baking sheets with parchment paper.","Scoop the dough onto the baking sheets, making sure the cookies are at least 4 inches (10 cm) apart from each other.","Bake for 12 to 15 minutes until the edges are light brown in color.","Take the cookies out of the oven and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Cookies_IV","pageImageChecked":true},{"title":"Cookbook:Chocolate Chip Pancakes II","name":"Chocolate Chip Pancakes II","ingredients":["1 cup (140 g / 4.9 oz) all-purpose bleached flour","2 teaspoons white granulated sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","¾ cup (185 ml / 6.3 oz) buttermilk","¼ cup (60 ml / 2 oz) milk","1 standard (50 g) egg","2 tablespoons unsalted butter, melted","1 teaspoon vanilla extract","vegetable oil for brushing griddle","8 tablespoons miniature chocolate chips"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup glass measuring cup until room temperature (20 to 30 seconds).","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour in batter, about ¼ cup at a time, to make pancakes. Work in batches, if necessary, to avoid overcrowding.","Sprinkle 1 tablespoon miniature chocolate chips on uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Chip_Pancakes_II","pageImageChecked":true},{"title":"Cookbook:Chocolate Pear Bake","name":"Chocolate Pear Bake","ingredients":["7 oz (200 g) semisweet chocolate, chopped or in chips","½ cup (120 g) butter or margarine","4 eggs, separated","½ cup (120 g) white granulated sugar","2 pears, sliced","Lightly whipped cream, to serve"],"steps":["Grease a 9 x 9-inch (22 x 22 cm) baking dish, and preheat the oven to 325°F (170°C).","In a double boiler, melt the chocolate and butter or margarine. When melted, remove from the heat.","Whisk the egg yolks and sugar together until they become thick and pale yellow.","In a separate bowl, whisk the egg whites until firm.","Combine the chocolate and egg yolk mixture, and mix well.","Beginning with about ⅓ the egg whites, gently fold them into the chocolate/egg yolk mixture.","Add the slices of pear, and stir once or twice. Add the entire mixture to the baking dish.","Bake for 35–40 minutes, until the bake is springy yet firm to the touch.","Serve hot with whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Pear_Bake","pageImageChecked":true},{"title":"Cookbook:Chocolate Mousse","name":"Chocolate Mousse","ingredients":["200 g (8 oz) bittersweet chocolate, chopped (see notes)","3 eggs (see notes)","250 ml (1 cup) cream","40 g white granulated sugar","30 ml (2 tablespoons) hot water"],"steps":["Melt the chocolate in a double boiler.","Separate the eggs.","Whip the egg whites and cream separately until very firm. Put both in the refrigerator.","Combine the egg yolks and hot water in a mixing bowl; maximum tap water temperature is enough, approx. 50–60°C (120–140°F). Using a mixer, beat slowly while adding the sugar, then speed up the mixer until the mixture is thick and becomes a light yellow color.","Stir the melted chocolate into the yolk mixture (the chocolate should have cooled enough that it does not hurt if you insert your finger). Mix immediately, otherwise this will cook the egg yolks, and you'll have chocolate scrambled eggs!","With a whisk (from now on do not use the mixer) add the egg whites in three parts to the chocolate mixture, followed by the whipped cream.","The finished mousse should be light brown and very fluffy. While it is still liquid, divide it into individual serving dishes. Allow to chill in the refrigerator for 4–6 hours before serving. The mousse will be quite firm when ready."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Mousse","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Chocolate_coffee_mousse.jpg/960px-Chocolate_coffee_mousse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lu from Seattle, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Fudge","name":"Chocolate Fudge","ingredients":["2 ½ cups (550 g / 1.2 lb) white granulated sugar","½ cup (125 g / 4.4 oz) margarine or butter","⅔ cup (160 ml / 5.4 oz) evaporated milk","1 jar (7 oz / 200 g) marshmallow creme","2 cups (160 g / 5.6 oz) semi sweet chocolate chips","¾ cup (75 g / 2.6 oz) chopped walnuts","1 tsp vanilla"],"steps":["Line a square or pan with foil so that foil extends over sides of pan; butter foil.","In large saucepan, combine sugar, margarine, and evaporated milk. Bring to a boil over medium heat, stirring constantly.","After 5 minutes of constant stirring, remove saucepan from heat.","Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla.","Pour into buttered, foil-lined pan. Cool to room temperature.","Score fudge into 36–48 squares. Refrigerate until firm.","Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Fudge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Belgian_Chocolate_Fudge_Cake_-_Caff%C3%A8_Nero_2025-09-05.jpg/960px-Belgian_Chocolate_Fudge_Cake_-_Caff%C3%A8_Nero_2025-09-05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Chocolate Macaroons (no-bake)","name":"Chocolate Macaroons (no-bake)","ingredients":["2 cups (480 g) white sugar","½ cup (120 g) margarine or butter","1 cup (240 ml) milk","1 teaspoon (5 ml) vanilla","½ cup (60 g) cocoa","3 cups (300 g) oatmeal","1 cup (75 g) coconut"],"steps":["Place the bottom half of a double boiler on the stove to heat.","Place a large metal mixing bowl on top of the boiler. Melt the margarine/butter in this bowl.","Add the white sugar, and whisk until dissolved.","Whisk in the milk.","Whisk in the cocoa, breaking up lumps first.","Remove from heat, take to preparation area.","Using a rubber spatula, thoroughly mix in coconut and oatmeal. There should be no dry sections.","Portion onto pan and let set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Macaroons_(no-bake)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chocolate_Macaroons_Salon_Du_Chocolat_%2855784328%29.jpeg/960px-Chocolate_Macaroons_Salon_Du_Chocolat_%2855784328%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jack Oughton","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chocolate Crinkles","name":"Chocolate Crinkles","ingredients":["½ cup (120 ml) vegetable oil","4 squares (4 oz / 115 g) unsweetened chocolate, melted","2 cups (480 ml) white granulated sugar","4 eggs","2 tsp (10 ml) vanilla extract","2 cups (480 ml) all purpose flour","2 tsp (10 ml) baking powder","½ tsp (2.5 ml) salt","1 cup (240 ml) confectioners' sugar"],"steps":["Mix oil, chocolate, and granulated sugar.","Blend in one egg at a time until well mixed. Add vanilla.","Stir flour, baking powder, and salt into chocolate mixture.","Chill several hours or overnight.","Heat oven to 350°F (175°C).","Drop teaspoonfuls of dough into confectioners' sugar.","Roll in sugar; shape into balls.","Place about 2 inches (5 cm) apart on greased baking sheet.","Bake 10 to 12 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Crinkles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Chocolate_Crinkles_-_Remove_after_baking_at_350F.jpg/960px-Chocolate_Crinkles_-_Remove_after_baking_at_350F.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John V. Pozniak","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chocolate Sour-Cream Icing","name":"Chocolate Sour-Cream Icing","ingredients":["1 cup (240 g) chocolate chips","¼ cup (60 g) butter","½ cup (120 g) sour cream","1 tsp vanilla extract","¼ tsp salt","1–3 cup (240–700 g) icing sugar"],"steps":["Melt the chocolate and butter together in a double boiler.","Remove mixture from the heat, then stir in the sour cream, vanilla extract, and salt.","Slowly beat or stir in the icing sugar until the mixture has the desired consistency. An icing will be thinner and require less icing sugar than a thicker frosting.","Spread mixture on the cake of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Sour-Cream_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Chocolate_Sour-Cream_Icing_on_cake.JPG/960px-Chocolate_Sour-Cream_Icing_on_cake.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"me (w:User:pfctdayelise)","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Chocolate Noodles with Vanilla sauce","name":"Chocolate Noodles with Vanilla sauce","ingredients":["125 g flour","40 g cocoa powder","20 g powdered sugar","1 large egg","25 g mascarpone","1 pinch salt","20 g butter","5 teaspoons crystal sugar","2 egg yolks","40 g brown sugar","100 ml milk","5 tablespoons of heavy cream","½ vanilla pod"],"steps":["Mix the flour, cocoa powder, powdered sugar, egg, mascarpone, and salt to create a smooth dough in 5 to 10 minutes.","Cover the dough and let it rest for 30 minutes.","Boil some water in a big pan, then add the butter and crystal sugar.","Roll out the dough on a flour-dusted plate and cut it in thin strips.","Boil the strips for about 4 minutes, then drain. Dry the noodles with paper towels, then keep them warm.","Mix the brown sugar and the egg yolks for the sauce in a cup and put it aside.","Put the milk and cream in a pan with the vanilla pod, stir for a few minutes, then remove the vanilla pod.","Warm the milk and cream and stir gently, then pour the warm mixture onto the egg mix.","Pour the mixture back into the pan and stir it gently until it thickens. Watch out not to boil the mixture!","Place the chocolate noodles on a plate, and pour the vanilla sauce over."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Noodles_with_Vanilla_sauce","pageImageChecked":true},{"title":"Cookbook:Chocolate Icing","name":"Chocolate Icing","ingredients":["¼ pound (110 g) sweet chocolate","2 tablespoons cream","sifted confectioner's sugar"],"steps":["Melt chocolate over hot water.","Add the cream.","Gradually beat in sugar until icing is creamy and thick enough to spread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Chocolate_Sour-Cream_Icing_before_adding_icing_sugar.JPG/960px-Chocolate_Sour-Cream_Icing_before_adding_icing_sugar.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"me (w:User:pfctdayelise)","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Chocolate Sauce","name":"Chocolate Sauce","ingredients":["1½ oz butter","1½ oz caster sugar","1½ fluid oz (70 ml) double cream","1½ oz plain chocolate"],"steps":["Melt all the ingredients in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.","Remove from the heat and allow to cool until it thickens."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Sauce","pageImageChecked":true},{"title":"Cookbook:Chocolate Milk","name":"Chocolate Milk","ingredients":["Milk (as much as you want to make)","Chocolate syrup or melted chocolate (to taste)"],"steps":["Pour milk into a glass or jug.","Add the chocolate","Stir well with a spoon or straw.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Milk","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chocolate_milk.JPG/960px-Chocolate_milk.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stevepb","licence":"CC0"},{"title":"Cookbook:Chocolate Sandesh","name":"Chocolate Sandesh","ingredients":["1 cup freshly-made low-fat paneer","1 tbsp sugar substitute","2 tbsp fresh cream","1 tbsp cocoa powder","½ tsp vanilla essence"],"steps":["Combine paneer and sugar substitute, and mash together well.","Add cream, cocoa powder, and vanilla essence. Mix well.","Divide into 8 equal parts and shape into balls.","Refrigerate for at least 1 hour and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Sandesh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Sandesh_-_chocolate_power_balls_with_nuts_%28Vegan%2C_KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52775007598.jpg/960px-Sandesh_-_chocolate_power_balls_with_nuts_%28Vegan%2C_KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52775007598.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Mousse (Vegan)","name":"Chocolate Mousse (Vegan)","ingredients":["Avocado(s)","Cocoa powder","Agave syrup"],"steps":["Peel the avocados and remove the pit.","Break down the fleshy parts of the avocados using a fork or mixer; depending on the desired texture.","Add the cocoa powder and mix.","Add agave syrup to taste, and mix some more.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Mousse_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Chocolate_Licorice_Vegan_Mousse_%283806116067%29.jpg/960px-Chocolate_Licorice_Vegan_Mousse_%283806116067%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Spread","name":"Chocolate Spread","ingredients":["100 g white granulated sugar","20 g cocoa powder","2 g salt","200 g milk","100 g dark chocolate (60% cocoa)","250 g raw tahini or 200 g natural peanut butter"],"steps":["Combine the sugar, cocoa powder, and salt in a saucepan.","Stir in part of the milk, then add the rest.","Heat the mixture on the stove, stirring often until the sugar dissolves into the milk.","Add the chocolate, and mix until dissolved.","Turn off the stove, add the tahini/peanut butter, and mix well.","Cool mixture and store in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Spread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Chocolate_Spread.jpg/960px-Chocolate_Spread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chocolate Marmalade Layer Cake","name":"Chocolate Marmalade Layer Cake","ingredients":["6 oz self-raising flour","1 tsp baking powder","2 tbsp cocoa powder","6 oz butter","6 oz superfine sugar","3 eggs","Marmalade","Powdered sugar (optional)"],"steps":["Preheat oven to 170°C fan/convection.","Grease 2 round cake tins and line with baking paper.","In a large bowl, sift together the flour, cocoa powder, and baking powder.","Beat the butter and sugar together until fluffy.","Beat in the eggs until well-combined.","Mix in the flour mixture just until combined.","Divide batter evenly between the prepared tins.","Bake for 20 minutes in the preheated oven until a skewer inserted into the center comes out clean.","Leave to cool for 10 minutes, then turn the cake out onto a cooling rack.","When completely cool, cover one cake layer with a generous, even layer of marmalade. Place the second cake on top.","If desired, dust the top with a small amount of powdered sugar as decoration."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Marmalade_Layer_Cake","pageImageChecked":true},{"title":"Cookbook:Chocolate Orange Hot Cross Bun Trifle","name":"Chocolate Orange Hot Cross Bun Trifle","ingredients":["½ cup (150 g/5.3 oz) marmalade","4 cups (1 kg/2.2 lb) fresh custard","6 chocolate and salted caramel hot cross buns, 2 split into halves and 4 torn into pieces","1¼ cups (310 ml/10 fl oz) heavy cream","4 large oranges, zested and split into segments","3 tablespoons superfine sugar","½ teaspoon ground cinnamon","3 tablespoons water","4 tablespoons chocolate-flavored dessert sauce"],"steps":["Microwave the marmalade for 30–60 seconds to loosen.","Leave the marmalade to cool until it is just warm to the touch.","Combine the marmalade and custard in a bowl and mix together.","Whip the cream with most of the orange zest in another bowl to soft peaks.","Heat the sugar, cinnamon ,and water in a pan over a low heat for 4–6 minutes, swirling occasionally.","Place the torn buns in a trifle dish.","Pour the custard mixture into the trifle dish.","Add a layer of three-quarters of the orange segments and two-thirds of the whipped cream.","Spoon 3 tablespoons of the dessert sauce over the dish.","Top with remaining custard and cream.","Drizzle the remaining sauce over the trifle.","Place the remaining orange segments on top.","Brush the bun tops with the cinnamon glaze and place on top of the trifle.","To serve, sprinkle with the remaining orange zest."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Orange_Hot_Cross_Bun_Trifle","pageImageChecked":true},{"title":"Cookbook:Chocolate Milkshake","name":"Chocolate Milkshake","ingredients":["3 cups vanilla ice cream","1 cup chocolate milk","2–3 heaping tablespoons chocolate powder","2 medium-sized chocolates"],"steps":["Pour all ingredients into the blender and blend until well mixed.","Adjust the consistency as desired with ice cream and chocolate milk.","Stir in crushed Oreo cookies if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Milkshake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Chocolate_milkshake_..._%F0%9F%98%8B.jpg/960px-Chocolate_milkshake_..._%F0%9F%98%8B.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard DUPONT","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chocolate Scotcheroos","name":"Chocolate Scotcheroos","steps":["Spray the baking pan with cooking spray, or butter it lightly. Set aside.","Put the corn syrup and sugar in the saucepan. Cook over medium heat until the sugar is dissolved and the mixture begins to bubble. Do not overcook, or the bars will be hard. If you are using a candy thermometer, aim for 235–240 °F (115 °C), which is the soft ball candy stage. Remove from the heat.","Add the peanut butter, and stir until the color is uniform.","Stir in the cereal. It may be easiest to stir in half the cereal at a time, instead of adding it all at once.","Scrape all of the warm cereal mixture into the baking pan. Gently press it into a flat layer. You can do this with back of the mixing spoon, or you can cover the cereal mixture with a sheet of wax paper and use your hands. Do not crush the cereal, or the bars will be too hard and dense. Set aside.","Place the chocolate and butterscotch chips in the saucepan (it is not necessary to wash it first), and put it back on the stove over medium heat. Stir to melt the chocolate and butterscotch chips together. As soon as the morsels have melted, spread the chocolate mixture over the top of the cereal mixture.","Cool the pan until the topping is firm. If you put it in the refrigerator, this step will take about an hour.","Cut the bars into 36 small pieces, approximately 1.5 x 1.5 inches (4 x 5 cm). Serve at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Scotcheroos","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/XXX_Chocolate_Scotcheroos_%286564988783%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amber DeGrace from Red Lion, PA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chocolate Orbit Cake","name":"Chocolate Orbit Cake","steps":["Preheat oven to 350 °F (175°C, gas mark 4—moderate).","Line the bottom of the cake pan with a piece of parchment paper. Optionally, butter the sides of the cake pan.","Put the sugar and eggs in a large mixing bowl. Briefly whisk the sugar and eggs together.","Drizzle the melted chocolate mixture into the sugar–egg mixture, whisking until the batter is smooth in texture and uniform in appearance. The goal of whisking is to combine the ingredients thoroughly, but not to beat air into the cake batter.","Pour the batter into the prepared cake pan, then cover the cake pan with a piece of aluminum foil.","When it is done, remove the cake pan from the water bath and remove the foil. Cool the cake in the pan on the counter or a wire cooling rack until it is safe to cover it with plastic wrap and put it in the refrigerator. A large rubber band can help secure the plastic wrap, if needed. Chill the cake in the refrigerator for at least 3 hours (and up to overnight) until firmly set.","To serve, first let the cake warm up to room temperature for about 30 minutes. Slide a dull knife around the edge of the cake pan to loosen the sides. Flip the cake upside down onto a large plate or serving platter. Carefully peel the parchment paper off the cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Orbit_Cake","pageImageChecked":true},{"title":"Cookbook:Christmas Mince Pies (Meat-Free)","name":"Christmas Mince Pies (Meat-Free)","ingredients":["Shortcrust pastry dough, either homemade or shop bought","Fruit mince, either homemade or shop bought","Icing sugar (optional)"],"steps":["Roll out the pastry dough if needed, and cut out small rounds of dough.","Line greased tartlet pans with the dough rounds.","Spoon heaped teaspoons of fruit mince into each tartlet shell.","Top the tartlets with slightly smaller circles of dough, preferably cut with a fluted cutter","Bake until golden brown.","If desired, dust pies with a light sprinkling of icing sugar just before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Mince_Pies_(Meat-Free)","pageImageChecked":true},{"title":"Cookbook:Choucroute (Sauerkraut with Meat and Potatoes)","name":"Choucroute (Sauerkraut with Meat and Potatoes)","ingredients":["1 or so tablespoons of duck fat","1 medium onion, finely chopped","2–3 small potatoes","5 juniper berries","1 clove","1–2 garlic cloves","1 or so tablespoons of coriander seed","½ tablespoon black mustard seed","2 strips of bacon (or the same amount of salted pork belly), sliced into rough squares","1 pound of sauerkraut","4 pork sausages","3 smoked pork slices, bone in","1 cup (240 ml) or so of white wine (dry)"],"steps":["In a pot large enough to in the end hold everything, melt the duck fat over medium heat.","When hot, add the onions and sauté until translucent (about 5 minutes or so).","Then, add the sauerkraut, white wine, juniper berries, clove, coriander seed, mustard seed, and garlic.","Add the smoked pork and bacon.","Cover, and then simmer for about 2 hours.","In other pot, simmer the peeled potatoes and your sausages—don't boil, or your sausages will split open.","Simmer until potatoes are done (and by then the sausage will be, too).","Serve in a heap—sauerkraut at the bottom, various pig and potato parts on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChoucroute_(Sauerkraut_with_Meat_and_Potatoes)","country":"France","pageImageChecked":true},{"title":"Cookbook:Chocolate Truffles","name":"Chocolate Truffles","ingredients":["8 oz (227 g) bittersweet/plain chocolate, chopped into small pieces","6 imperial tablespoons (7.2 US tablespoons / 108 ml) double cream (48% fat)","Cocoa powder","Icing sugar"],"steps":["Put the chocolate in a bowl and set over (a double boiler).","Heat until melted and smooth, stirring occasionally.","Remove from the pot of hot water.","Add the cream and stir well. Leave to cool.","Cover and refrigerate for 35 minutes or until the mixture is just firm enough to hold its shape.","Sift a layer of cocoa powder and icing sugar together onto a plate. The icing sugar is to make sure the cocoa powder isn't too bitter.","Take a heaped teaspoonful of the chocolate mixture and shape it into a ball.","Roll each truffle in the cocoa powder/icing sugar to coat all over in an even layer. Shake off the excess and set on a tray.","Continue shaping and coating the remaining truffles. Set on a tray, making sure they don't touch each other.","Cover and refrigerate. Remove 15 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Truffles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Chocolate_truffle_-_Delacre.jpg/960px-Chocolate_truffle_-_Delacre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M0tty","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chokladboll (Swedish Chocolate Balls)","name":"Chokladboll (Swedish Chocolate Balls)","ingredients":["3 ¼ cups (500 g / 1.1 lb) quick oats","1 ¼ cups (275 g / 9.7 oz) white granulated sugar","6 Tbsp (75 g / 2.6 oz) cocoa","1 Tbsp (15 ml / 14 g / 0.49 oz) vanilla sugar OR 1 tsp (5 ml / 0.17 oz) vanilla extract, added with the coffee","⅔ cup (160 g / 5.6 oz) butter or margarine, softened","6 Tbsp (90 ml / 3 oz) cold coffee","Flaked coconut or pearl sugar"],"steps":["Mix oats, sugar, vanilla sugar, and cocoa in a large bowl.","Using your hands or a potato masher, incorporate the butter into the dry ingredients until the dough has an even consistency.","Add the coffee and mix until incorporated.","Fill a small bowl with flaked coconut or pearl sugar.","With your hands, roll the dough into 1-inch (3 cm) diameter balls.","Roll each ball in the coconut or pearl sugar and place on a tray.","Chill chocolate balls for at least one hour before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChokladboll_(Swedish_Chocolate_Balls)","country":"Sweden","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Chokladbollar.jpg/960px-Chokladbollar.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Stefan w~commonswiki assumed (based on copyright claims).","licence":"CC BY 2.5","pageImageChecked":true},{"title":"Cookbook:Chraime (Sephardic Fish and Vegetable Casserole)","name":"Chraime (Sephardic Fish and Vegetable Casserole)","ingredients":["2 large baking potatoes","2 medium red bell peppers, cored, seeded, and cut into ½-inch thick wedges","5 garlic cloves, peeled and smashed","1 small jalapeño or other hot chili pepper, quartered and seeded","Salt, to taste","1¼–1½ pounds of white fish fillets (e.g. sole, halibut, or cod)","1 tablespoon sweet paprika","3 ripe tomatoes, coarsely chopped","1 cup chopped fresh cilantro or parsley","1 cup water","⅓ cup olive oil","Coarse salt, to taste"],"steps":["In a large flame-proof casserole or Dutch oven, set the potato slices on the bottom. Scatter the bell peppers, garlic, and jalapeño pepper on the potatoes. Sprinkle with salt. Place the fish on top and sprinkle it with paprika and salt. Add the tomatoes and cilantro or parsley.","Pour the water in at the edges. Sprinkle the top with oil and sprinkle generously with salt.","Set the pan over high heat, cover, and bring the mixture to a boil. Reduce the heat slightly and simmer for 25–30 minutes or until the vegetables are tender and the fish is cooked through. Check the pan after 20 minutes; if there seems to be too much liquid, uncover the pan for the remaining cooking time.","Serve hot or warm with challah."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChraime_(Sephardic_Fish_and_Vegetable_Casserole)","pageImageChecked":true},{"title":"Cookbook:Christmas Ham","name":"Christmas Ham","ingredients":["1 ea. (7–10 kg) ham, lightly salted and boneless","Prepared mustard","Breadcrumbs"],"steps":["If ham is frozen, thaw it in its plastic package, for 3 days in the refrigerator for a 7kg ham, 5 days for a 10kg ham.","Before putting the ham in the oven, take it out from the refrigerator and let come closer to room temperature. If you intend to put the ham in the oven in the evening, take it out during the early morning. The ham should be about 10 °C (50 °F) when you put it in the oven.","Use a wet paper towel to clean the ham a bit; then dry it.","Preheat oven to 200 °C (390 °F) and let ham roast in the oven for half an hour. You can skip this if you are not worried about the possible bacteria on the ham.","Turn temperature down, and cook at 100–125 °C (210–260 °F), for about 1 hour/kg (a 7 kg ham will take 7 hours or more) until a meat thermometer in the center of the ham reads 75–80 °C (158–176 °F). Traditional ham is ready at 80 °C but most take the ham out of the oven at 77 °C or so, when the ham has more water left in it and is considered tastier.","After you take the ham out of the oven, wait a little while before removing the thermometer. It is recommended you do not pour the liquid from the bag or baking tray down the drain.","Wait until ham is cool enough to handle, then glaze it all over with mustard and breadcrumbs. First remove the rind from the ham, then cover the ham with mustard, then with breadcrumbs. Bake in a 250 °C (480 °F) oven for 10 minutes.","The ham is ready to eat when it has cooled down a bit. This makes about enough for 3 or 4 people for a week, but if you think you will not eat it all within a week, freeze the rest."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Ham","country":"Finland","pageImageChecked":true},{"title":"Cookbook:Chuck Wagon Beans","name":"Chuck Wagon Beans","ingredients":["½ pound bacon, cut into bite-sized pieces","1 pound ground chuck","1 large onion, chopped","2 cloves garlic, minced","⅓ cup brown sugar","⅓ cup white sugar","2 tablespoons molasses","¼ cup barbecue sauce","2 tablespoons mustard","1 teaspoon pepper","2 teaspoons salt","½ teaspoon chili powder","32 ounces canned pork and beans"],"steps":["Brown bacon, ground chuck, and onion.","Stir in remaining ingredients in order; mix well in between each addition.","Bake at 350°F for about 40 minutes, or until thickened."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChuck_Wagon_Beans","country":"United States","pageImageChecked":true},{"title":"Cookbook:Cholley (Chickpea Curry)","name":"Cholley (Chickpea Curry)","ingredients":["250 g dried chickpeas","500 ml water for cooking","Salt (to taste)","1 tbsp oil","1 tsp coriander seeds","1 tsp cumin seeds (optional)","1 tsp nigella seeds (optional)","1 onion, sliced","1 clove garlic, minced","1 tbsp garam masala","2 medium tomatoes, chopped","2 tsp turmeric","Fresh coriander leaves (as a garnish)"],"steps":["Wash the chickpeas, then soak overnight in water, allowing them to soften somewhat. Make sure that the chickpeas are well-immersed with at least a few inches of water above them, as they will expand significantly while soaking.","The next day, drain the water and place the chickpeas in a pressure cooker or large cooking pot. Add the 500 ml fresh water and salt to taste, then cook until the chickpeas are tender (10 minutes at 15 psi in a pressure cooker; if using a regular pot, place the chickpeas in hot water to boil, and then reduce to a simmer for 60–90 minutes).","Heat the oil in a thick-bottomed pan. Add the coriander seeds, cumin seeds, and nigella seeds, cooking them briefly until they crackle. Quickly add the onions and garlic, reduce the heat to medium, and sauté until the onions are transparent.","Add garam masala, tomato, turmeric, and salt and cook for 1 minute.","Add the boiled chickpeas, reduce the heat, and allow the cholley to simmer for around 15 minutes. Check that the gravy has thickened before removing from the heat.","Once done, place the cholley in a serving bowl, add your coriander garnish, and serve with rice or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACholley_(Chickpea_Curry)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Chana_masala.jpg/960px-Chana_masala.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Law (sfllaw) from Montréal, QC, Canada","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Chocolate-Jalapeno Truffles","name":"Chocolate-Jalapeno Truffles","ingredients":["1 tablespoon instant coffee powder","¼ cup boiling water","10 ounces best-quality semisweet chocolate, in small pieces or chips","10 tablespoons (1¼ sticks) best-quality unsalted butter, cold and cut into small pieces","2–3 jalapeños, roasted, peeled, seeded, and finely chopped (wear rubber gloves)","½ cup unsweetened cocoa powder, sift onto a plate"],"steps":["In a metal 1-quart mixing bowl, dissolve coffee in water.","Add the chocolate and set on top of a pan of gently simmering water.","When the chocolate has softened completely but is not hot, remove from heat and stir until smooth.","Beat in the cold butter a small piece at a time, adding a new piece as soon as the previous one is almost absorbed.","Beat with a hand-held electric mixer until creamy, about 10 minutes.","Continue beating for a few minutes to cool. This can also be done in a stand mixer, fitted with the whip attachment.","Add half of the jalapeños and taste. Add more jalapeño to your taste; remember that the heat will intensify with time. Try for a balance of sweet and heat.","Scrape into a small, deep container, press a piece of plastic wrap on the surface, and chill overnight, until completely firm.","Scoop out small balls and roll in the cocoa powder.","Keep refrigerated until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate-Jalapeno_Truffles","pageImageChecked":true},{"title":"Cookbook:Chocolate Zucchini Cake","name":"Chocolate Zucchini Cake","ingredients":["115 g butter or margarine","120 ml vegetable oil","350 g white sugar","2 eggs","120 ml sour milk or buttermilk","5 ml vanilla extract","250 g sifted all-purpose flour","5 g baking soda","1 g ground cinnamon","1 g ground cloves","3 g salt","20 g unsweetened cocoa powder","280 g grated zucchini","20 g ground walnuts","40 g semisweet chocolate chips"],"steps":["Cream together butter, vegetable oil and sugar.","Add eggs, sour milk, and vanilla. Blend well.","In a separate bowl, sift dry ingredients together.","Blend dry ingredients into the butter mixture.","Add grated zucchini, and mix well.","Spread in a greased floured 9 x 13-inch (23 x 33 cm) pan. Sprinkle walnuts and chocolate chips on top.","Bake in a preheated 325°F (165°C) oven for 45 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChocolate_Zucchini_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Vegan_Chocolate_Zucchini_Mud_Cake_%286122839400%29.jpg/960px-Vegan_Chocolate_Zucchini_Mud_Cake_%286122839400%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chow Mein","name":"Chow Mein","ingredients":["1 pound mung bean sprouts","15 ounces seitan","½ pound dry wonton noodles","2 medium stalks celery","1 pound bok choy or broccoli","½ pound fresh mushrooms","1 red bell pepper","½ red onion","1 green onion","Vegetable oil for frying, as needed","¼ cup toasted sesame seeds"],"steps":["1–2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.","Cut the seitan into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the seitan for 20 to 25 minutes.","The following 3 steps can be completed while the seitan is marinating:","To prepare the sauce, in a small bowl dissolve the 1 tablespoon cornstarch with the 4 tablespoons water. Whisk the water or vegetable broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.","Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.","Wash all the vegetables as needed. Cut the celery and the bok choy into ½-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the green onion.","Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.","Heat 2 tablespoons oil. Add the onion and the seitan, keeping remaining marinade aside for later use. Let the seitan brown briefly, then stir-fry until the redness is gone and the seitan is nearly cooked through. Remove the cooked seitan and onion from the pan.","Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add ¼ cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.","Give the sauce a quick re-stir. Add all the ingredients back into the wok, making a \"well\" in the middle of the wok for the sauce. Add the sauce and any remaining marinade, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChow_Mein","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Chinese_Chicken_Chow_Mein.JPG/960px-Chinese_Chicken_Chow_Mein.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0"},{"title":"Cookbook:Chop Rub","name":"Chop Rub","ingredients":["1 cup smoked paprika","½ cup salt","1 cup dark brown sugar","¾ cup dehydrated lemon peel","½ cup black pepper","¼ cup dried rosemary","⅓ cup granulated garlic","½ cup chipotle powder","2 tsp hickory smoke powder (if you can't find this, use 2 drops liquid smoke in the dish.)"],"steps":["Combine all ingredients and store in a cool, dark place in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChop_Rub","pageImageChecked":true},{"title":"Cookbook:Christmas Cinnamon Cookies","name":"Christmas Cinnamon Cookies","ingredients":["130 grams (4.5 oz) almond flour","130 grams (4.5 oz) butter, softened","130 grams (4.5 oz) powdered sugar","300 grams (10.5 oz) wheat flour","2 eggs","1 teaspoon vanilla extract","2 teaspoons ground cinnamon","½ teaspoon salt"],"steps":["Preheat oven to 400°F (200°C).","Mix all the ingredients together, in any order, to make a dough.","Cool dough in a refrigerator for 1 hour.","Flatten dough with a rolling pin.","Cut out desired shapes with a cookie cutter.","Bake for 10 minutes. Cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Cinnamon_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Christmas_cookies_%283%29.jpg/960px-Christmas_cookies_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"L293D","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Christmas Pudding I","name":"Christmas Pudding I","steps":["In a mixing bowl, combine the raisins, currants, candied peel, and apple with zest and juice from the lemon and orange. Stir well and leave in the bowl for an hour for the flavours to combine.","In another bowl, cream together the butter and sugar using a spoon. When fluffy, slowly add in the eggs.","Sift the flour and spice together in another bowl. Add this bit by bit into the creamed butter and sugar, folding it in with the breadcrumbs and almonds. Then fold in the fruit mixture.","Liberally butter the pudding basin and place a small, round piece of baking paper in the bottom of the basin.","Slowly add the mixture into the basin and level the mixture out. Cut a layer of baking paper and foil for the top, leaving a crease in the middle so the pudding can expand, place it on top of the basin, and secure it with string.","Cook the pudding by either:","Steaming for 8 hours: put the pudding into a steamer with simmering water. Cover with a lid and top up the water level as needed for 8 hours.","Remove your pudding and leave to cool for 1–2 hours. Once cool, remove the paper and foil and replace it with fresh paper and foil. Store in a cool, dry area. The pudding can be frozen for up to 1 year.","To serve, steam or boil your pudding for two hours to reheat. Once reheated, turn it out onto a serving plate.","To flame, warm a small amount of brandy in a pan, pour it over the hot pudding once at the table and light it with a matchstick or other easily used flame. Place your bowl of brandy butter on the table for people to enjoy with your pudding."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Pudding_I","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/02015-12_Christmas_Pudding_im_polnischen_Stil_aus_London.JPG/960px-02015-12_Christmas_Pudding_im_polnischen_Stil_aus_London.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Christmas Pudding II","name":"Christmas Pudding II","ingredients":["½ lb (225 g) raisins","¾ lb (340 g) currants","½ lb (225 g) sultanas","½ lb (225 g) white granulated sugar (or less)","¾ lb (340 g) shredded suet (can be vegetarian; see note below)","½ lb (225 g) breadcrumbs","¼ lb (110 g) crystallised peel","2 tsp cinnamon","2 oz (55 g) almonds, chopped but not too small","⅓ cup (about 60 g) flour","⅓ pint (about 190 ml) milk","3 large eggs, beaten","Brandy","Juice and rind of 1 lemon","⅓ nutmeg pod, grated"],"steps":["Mix all ingredients together, stirring well to combine.","Divide batter between 2 pudding basins. Cover with cloths or buttered greaseproof paper, tied tightly in place with string.","Steam for 7 hours, then cool and keep until Christmas Day.","To prepare for serving, steam for 2 hours. Times can be reduced by using a pressure cooker."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChristmas_Pudding_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/The_officers_and_wardroom_cook_mixing_the_Christmas_Pudding_on_board_HMS_HOWE._A12522.jpg/960px-The_officers_and_wardroom_cook_mixing_the_Christmas_Pudding_on_board_HMS_HOWE._A12522.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Royal Navy official photographer, Smith, J H (Lt)","licence":"Public domain"},{"title":"Cookbook:Chola and Roti","name":"Chola and Roti","ingredients":["250 g dried chana dal","2 average-size onions, finely chopped","Vegetable oil","200 g chopped tomatoes","5–8 green chiles, finely chopped","20 g minced ginger","50 g finely-chopped coriander leaves","Salt to taste","1 tbsp pepper","1 tbsp red chile powder"],"steps":["Soak the chana dal in water overnight.","Drain the chana dal, and pressure cook them until tender. Drain.","Fry the onions in hot oil until golden brown. Add the tomatoes, and fry until the oil separates out.","Add chiles, ginger, salt, and drained chana dal. Boil for 1–2 minutes.","Stir in pepper and garam masala. Garnish with coriander leaves.","Serve hot with naan or roti."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChola_and_Roti","pageImageChecked":true},{"title":"Cookbook:Chorba Frik (Freekeh Soup)","name":"Chorba Frik (Freekeh Soup)","ingredients":["300 grams (⅔ pound) ground beef","200 grams (7 ounces) crushed green wheat","100 grams (3.5 ounces) chopped celery","100 grams (3.5 ounces) chopped parsley","1 tablespoon tomato puree","1 teaspoon chile flakes","1 teaspoon pepper","2 teaspoons salt","2 tablespoons olive oil","2 liters (8½ cups) water","1 lemon","100 grams (3.5 ounces) soaked chickpeas (optional)"],"steps":["Mix all the ingredients together in a pot large enough to contain everything.","Place the pot over low heat. Cook for 90 minutes, stirring often.","Serve with lemon"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChorba_Frik_(Freekeh_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/5/57/Chorba_frik_de_T%C3%A9bessa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Waran18","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Choripán (Argentine Chorizo Sandwich)","name":"Choripán (Argentine Chorizo Sandwich)","ingredients":["2 fresh Argentinian chorizo sausages","2 crusty bread rolls","Sliced tomato (optional)","Lettuce (optional)","Mayonnaise","Chimichurri sauce for serving"],"steps":["Fire up your grill. Preheat the grates to medium heat (approximately 350 °F / 175 °C).","Grill the chorizo sausages 20 minutes per side.","When the chorizos are nearly done, slice the rolls in half and char it slightly on the grill.","Remove the chorizo sausages from the grill and slice them lengthwise, \"butterfly style.\"","Smear some mayonnaise on the bread halves.","Assemble the sandwiches with 1 sausage per roll. Add tomato slices and lettuce to taste. Dress with chimichurri sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChorip%C3%A1n_(Argentine_Chorizo_Sandwich)","country":"Argentina","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Chorip%C3%A1n_%28argentine_sandwich_with_chorizo%29.jpg/960px-Chorip%C3%A1n_%28argentine_sandwich_with_chorizo%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Chuu Chee Fish","name":"Chuu Chee Fish","ingredients":["650 g whole bream or similar fish","1 metric cup vegetable oil (reserve 1 tablespoon for stir-frying curry paste)","1 teaspoon of kaeng chu chee curry paste","6 dried Kaffir lime leaves","1 metric cup coconut milk","1 tablespoon (warning: perhaps the metric 20 mL one) fish sauce","1 teaspoon sugar","Fresh cilantro","1 fresh red chile pepper"],"steps":["In a wok or large frypan, over high heat, fry fish using most of the vegetable oil, until golden on one side. It will take about 5 minutes.","Lower heat and, using tongs, gently turn fish over.","Turn up heat again and cook until golden. Using tongs again, lift fish gently onto a serving plate.","In the wok, gently stir-fry the curry-paste and lime leaves in remaining tablespoon of oil.","Add coconut milk and fish sauce. Simmer for about 5 minutes.","Add sugar and simmer for another 5 minutes.","Taste to see if extra coconut milk, fish sauce, or sugar is required.","Pour sauce over fish and garnish with cilantro and chopped chili peppers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChuu_Chee_Fish","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Clams Steamed in Aluminum Foil","name":"Clams Steamed in Aluminum Foil","ingredients":["18 ea. (2 lbs) clams","2 celery stalks, finely chopped","1 onion, finely chopped","1 bell pepper, diced","2 garlic cloves, minced","2 tbsp parsley","1 tbsp thyme","½ cup of lemon"],"steps":["Preheat oven to 450°F (230°C).","Clean clams.","Cut out four 18-inch aluminum foil squares.","Make squares into double foil pockets and put ingredients in them.","Fold edges so there is plenty of space for them to open. The edges themselves should be tightly folded several times to close up.","Bake for 15–25 minutes.","Eat right out of the foil or empty onto plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClams_Steamed_in_Aluminum_Foil","pageImageChecked":true},{"title":"Cookbook:Cioppino (Italian Seafood Stew)","name":"Cioppino (Italian Seafood Stew)","ingredients":["3 tablespoons olive oil","1 large fennel bulb, thinly sliced","6 ounces onion, chopped","8 ounces of celery, chopped","3 large shallots, chopped","2 teaspoons salt","4 large garlic cloves, finely chopped","¾ teaspoon dried crushed red pepper flakes, plus more to taste","6 ounces tomato paste","2 pounds diced tomatoes","1 ½ cups dry white wine","5 cups water","1 bay leaf","2 pounds crabs (any type), cut into pieces","2 pounds mussels, scrubbed and debearded","1 pound scallops","1 ½ pounds tilapia (or other white, firm-fleshed fish), cut into 2-inch chunks","2 loaves of San Francisco sourdough bread or any other bread with a chewy crust"],"steps":["Heat the oil in a very large pot over medium heat.","Add the fennel, onion, shallots, and salt and sauté until the onion is translucent.","Add the garlic and red pepper flakes, and sauté for 2 minutes.","Stir in the tomato paste.","Add tomatoes with their juices, wine, water, crabs, celery and bay leaf. Cover and bring to a simmer.","Reduce the heat to medium-low. Simmer, covered, for about 30 minutes to allow the flavors to blend.","Add the mussels to the cooking liquid. Cover and cook until the mussels begin to open.This should take about 5 minutes.","Add the scallops and fish. Simmer gently until the fish and scallops are just cooked through and all the mussels are completely open, gently stirring occasionally. This should take about another 10 minutes.","Check the soup for closed mussels and throw them out. Remove the bay leaf.","Season the soup to taste with more salt and red pepper flakes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACioppino_(Italian_Seafood_Stew)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/7/73/Cioppino.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kelly Sue DeConnick","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Cinnamon Croutons","name":"Cinnamon Croutons","ingredients":["4 slices day-old French bread, cubed","4 tablespoons walnut oil","4 tablespoons white granulated sugar","½ teaspoon ground cinnamon"],"steps":["Combine sugar and cinnamon in a small bowl, and set aside.","Preheat the oven to 350°F (~180°C).","Heat the walnut oil in a frying pan. Add the bread cubes, then fry them, tossing to coat with oil.","Spread the bread cubes on a baking sheet and sprinkle with cinnamon sugar. Bake for 8 minutes or until crispy and dry.","Allow to cool well before handling, as the sugar will make these croûtons easier to brown, and thus hotter to handle initially."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACinnamon_Croutons","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Breakfast_Congee_-_bacon%2C_Portuguese_sausage%2C_heritage_Han%2C_soft-poached_egg%2C_cheddar_cheese%2C_scallions%2C_cinnamon_bacon_croutons_%2816269678756%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Chunky Cran Apple Bran Muffins","name":"Chunky Cran Apple Bran Muffins","ingredients":["¾ cup (180 g) natural wheat bran","¾ cup (180 g) milk","1 ½ cup (360 g) all-purpose flour","1 ½ teaspoon baking powder","1 ½ teaspoon cinnamon","¾ teaspoon salt","¼ teaspoon baking soda","⅛ teaspoon cloves","¾ cup (180 g) brown sugar","⅓ cup (80 ml) vegetable oil","1 egg","1 ½ cup (360 g) chopped, peeled apples","½ cup (120 g) dried cranberries"],"steps":["Combine bran and milk into a mixing bowl. Let rest for 5 minutes.","Combine flour, baking powder, cinnamon, salt, baking soda and nutmeg in another mixing bowl.","Stir brown sugar, cooking oil, and egg into the bran mixture. Stir in dried ingredients, apples and cranberries.","Spoon batter into greased muffin cups.","Fill muffin cups ¾ full. Bake at 400°F (200°C) for 15 to 20 minutes, or until tester comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChunky_Cran_Apple_Bran_Muffins","pageImageChecked":true},{"title":"Cookbook:Churros I","name":"Churros I","ingredients":["400 g (~3¼ cups) plain flour","400 ml (~1⅔ cups) boiling water","1 teaspoon bicarbonate of soda (baking soda)","½ teaspoon salt","¼ teaspoon cinnamon (optional)","Vegetable oil"],"steps":["Sift the flour, baking soda, and salt into a large mixing bowl.","Add the boiling water gradually to the flour, mixing constantly until you get a very thick, smooth paste.","Allow to stand for about an hour.","Heat up a deep frying pan of oil until it shimmers.","Using an icing bag, or a freezer bag with the corner cut out to give a hole about the size of your little finger, squeeze the paste into the pan. Use a pair of scissors to cut the sausage-shaped pieces off after about 10 cm.","Fry the churros until golden brown and crunchy. If the pieces are too thick and are still raw in the middle, cut them in half lengthwise and fry again.","Remove churros from oil, and drain on a rack or paper towels.","Serve dusted liberally with sugar or hot chocolate sauce (or both)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChurros_I","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/%22Churros%22_of_all_flavors.jpg/960px-%22Churros%22_of_all_flavors.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dulcecamposh","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cinnamon Chicken","name":"Cinnamon Chicken","ingredients":["2–3 chicken breasts","~3 tablespoons olive oil","1 small onion, diced","1 can (28 oz/800 ml) whole tomatoes","3 cloves of garlic, minced","2 cinnamon sticks","¼–½ peach, chopped finely OR 1–2 tablespoons honey","1 splash of vinegar","Salt to taste","Pepper to taste","Enough pasta for 4 servings (cheese tortellini is good)"],"steps":["Heat olive oil in a medium saucepan.","Lightly brown the chicken breasts in the oil—don't cook them through.","Add the onion and fry for a couple of minutes.","Add peach (if you're using peach) and fry for another minute.","Cut the tomatoes in half and add them.","Add everything else and simmer, covered, for 45 minutes, stirring occasionally.","Remove the lid and let it simmer for about 15 more minutes.","In the meantime, cook the pasta according to the directions on the package.","Remove cinnamon sticks from sauce. Serve over hot pasta with freshly-grated Parmesan and garlic bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACinnamon_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f6/Fancy_silky_chicken_at_Kisak%27s_Cinnamon_Hill.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paul F. Kisak","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cinnamon-braised Chicken (Kotopoulo Kapama)","name":"Cinnamon-braised Chicken (Kotopoulo Kapama)","ingredients":["Chicken pieces (one per person)","2 large onions, finely chopped","4 cloves garlic, finely chopped","1 tin tomatoes, or 300 g of fresh tomatoes","3 tablespoons olive oil","1 cinnamon stick","3 bay leaves","½ tablespoon finely-chopped fresh parsley","½ cup red wine (shiraz)","3 tablespoons tomato paste","1 carrot, cut into thick slices","1 stick of celery, cut into thin 3-inch strips","Finely-chopped celery leaves","¼ teaspoon ground cloves"],"steps":["Heat oil in saucepan and add onion. Stir gently until onion is well browned.","Add chicken, bay leaves, and cinnamon, then thoroughly brown chicken on all sides. The objective is to get as much \"stock\" from the skin as possible as this adds to the flavour later on.","Add tomatoes, garlic, wine, and water, and cook through. Add parsley, celery leaves, celery, carrot.","Add enough water to cover the contents of the pot. Allow to cook slowly for at least 2 hours. It is important to cook over a low heat so that sauce does not catch. Stirring or agitation will only cause the vegetables and chicken pieces to break up.","Serve with thin pasta. Grate cheese generously over dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACinnamon-braised_Chicken_(Kotopoulo_Kapama)","pageImageChecked":true},{"title":"Cookbook:Chunky Guacamole","name":"Chunky Guacamole","ingredients":["3 ripe avocados","2 tablespoons lime juice","1 cup of salsa fresca"],"steps":["Peel and dice avocados.","Sprinkle the avocados with lime juice.","Add salsa fresca, and toss to mix."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChunky_Guacamole","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Chupaqueso","name":"Chupaqueso","ingredients":["About 3 oz (85 g) shredded \"shell\" cheese (e.g. cheddar)","About 1 oz (28 g) shredded \"filler\" cheese (e.g. parmesan, Monterey Jack)","Example toppings:","Bacon","Chopped cold cuts","Banana peppers","Chili peppers","Marinated mushrooms","Marinara sauce"],"steps":["In a medium-large non-stick or cast-iron skillet, sprinkle the \"shell\" cheese evenly. It will melt and bubble, and eventually form a layer of cheese.","Once the underside is orange or brown colored, flip it over.","Sprinkle the filler cheese down the middle, and put whatever toppings you want down the middle.","Fold the shell over, and let it cook long enough to melt the filler cheese if desired.","Serve and eat right away."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChupaqueso","pageImageChecked":true},{"title":"Cookbook:Churri (Indian Yogurt Herb Sauce)","name":"Churri (Indian Yogurt Herb Sauce)","ingredients":["1 teaspoon cumin seed","10 grams fresh mint, chopped","15 grams fresh coriander leaves, chopped","2 cm fresh ginger root, chopped","2 fresh green chile peppers, chopped","3 deciliters natural (plain) yoghurt","3 deciliters cultured buttermilk","1 pinch of salt","1 onion, chopped"],"steps":["Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.","Grind the toasted cumin seeds with a mortar.","Grind the mint, coriander leaves, ginger, and chili peppers into a paste.","Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.","Add the onion and the ground cumin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChurri_(Indian_Yogurt_Herb_Sauce)","country":"India","pageImageChecked":true},{"title":"Cookbook:Cincinnati-Style Chili","name":"Cincinnati-Style Chili","ingredients":["2 pounds ground beef","1 quart cold water","1 can (6 ounces) tomato paste","2 medium onions, finely chopped","2 cloves of garlic, minced","1 tablespoon vinegar","1 teaspoon Worcestershire sauce","3 tablespoons chili powder","1 tablespoon salt","1 teaspoon cumin","½ teaspoon oregano","½ teaspoon cayenne pepper","½ teaspoon black pepper","½ teaspoon cinnamon","½ teaspoon allspice","¼ teaspoon marjoram","⅛ teaspoon ground cloves","2 bay leaves"],"steps":["Crumble the raw ground beef into the cold water.","Add remaining ingredients and spices. Stir well, breaking the meat up before cooking.","Cover and simmer over low heat for two hours, stirring occasionally.","Cool, then refrigerate and remove solidified grease.","Reheat and serve as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACincinnati-Style_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Chili_5-way%2C_Steak_%27n_Shake_restaurant_in_Indiana.jpg/960px-Chili_5-way%2C_Steak_%27n_Shake_restaurant_in_Indiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"GFDL 1.2"},{"title":"Cookbook:Cinnamon Glazed Apples","name":"Cinnamon Glazed Apples","ingredients":["2 Honeycrisp apples, cut into ½-inch wedges","¼ cup white granulated sugar","¼ cup unsalted butter, divided","1 tsp freshly-ground cinnamon","⅓ cup brandy","Juice of ½ orange","1 pinch salt"],"steps":["Melt 2 tbsp of the butter in a large stainless steel skillet over medium heat.","Add apples and cook, tossing often, until lightly browned around edges. Remove and keep warm.","Add sugar, salt, orange, and cinnamon to pan. Scrape with a metal whisk to loosen browned bits.","Melt in butter, 1 tbsp at a time, while whisking continuously. Once all butter has been melted, bring to a boil (the fiercer the boil, the flashier the show).","Carefully add brandy and, if it hasn't ignited by itself, do so with a long match or a firestick.","Add apples and cook 1–2 minutes, depending on how soft you want your apples.","Remove apples from pan and drizzle with sauce. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACinnamon_Glazed_Apples","pageImageChecked":true},{"title":"Cookbook:Ciabatta","name":"Ciabatta","ingredients":["350 g sifted wheat flour","280 g lukewarm water","1 tsp salt","38 g olive oil (optional)","1 tsp active dry yeast"],"steps":["Dissolve salt and yeast in lukewarm water","Add sifted wheat flour and olive oil into lukewarm water. Mix.","After thoroughly being mixed and one is left with a dough that is of a uniform texture and consistency, cover and leave to rest in warm place for 45 minutes.","Take out and begin to work the dough once more, stretching it and folding it over itself on all four corners; adding flour to surface to prevent its sticking. Cover and leave it to rest for about 30 minutes, during which time the dough will rise.","Repeat this process, by stretching the dough and folding it over itself on all sides, allowing for air pockets to be formed (which will make the bread airy when it is baked). Cover and allow to rest for 30 minutes.","Repeat the above process once more and leave the dough to settle for 30 minutes while covered.","Take up dough and place on baking sheet, and cut the dough into equal parts to form into smaller, separate loaves (elongated).","Place dough in pre-heated oven and bake at for 18 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACiabatta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Ciabatta_cut.JPG/960px-Ciabatta_cut.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vincent Talleu","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Chukauni (Nepalese Potato Salad)","name":"Chukauni (Nepalese Potato Salad)","ingredients":["4 boiled potatoes, peeled and roughly cubed","200 ml yoghurt","2 chiles, chopped","1 large onion, chopped","2 tbsp mustard oil","Salt to taste","½ tsp turmeric powder","½ tsp fenugreek seeds","Chile powder (optional)","2 dried red chiles (optional)"],"steps":["Put the boiled potatoes in a bowl.","Add chopped chilies and chilies.","Pour the yoghurt over the potatoes.","Add salt and red chili powder as per your taste.","In a small wok or pan, heat some oil with red chilies and fenugreek seed.","When the seeds turn black, remove the pan from heat.","Add turmeric powder over the oil immediately.","Pour the oil over the potatoes and yoghurt mixture.","Mix the mixture evenly with a ladle or a spoon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChukauni_(Nepalese_Potato_Salad)","country":"Nepal","pageImageChecked":true},{"title":"Cookbook:Citrus Energy Drink","name":"Citrus Energy Drink","ingredients":["½ ea. lemon, zested in strips and juiced","½ ea. lime, zested in strips and juiced","½ ea. orange, zested in strips and juiced","½ cup (120 ml) white sugar","30 mg caffeine (optional)","Carbonated water, as needed"],"steps":["Combine the citrus zests and sugar, rubbing the sugar into the peels to extract the oils. Let this mixture rest in the fridge for 24 hours to infuse.","Combine the sugar-zest mixture with the citrus juices and caffeine. Stir well to dissolve the sugar and get a syrup.","Strain the syrup—this should yield approximately 5 oz (150 ml) syrup.","To make the finished beverage, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACitrus_Energy_Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Omega_Energy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Master Shake Signal","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Chyapa Shutki Bharta","name":"Chyapa Shutki Bharta","steps":["Clean and wash the fish. If you want, you can remove the scales and extra thorns.","Fry the flat dried fish in a dry pan over low heat until the aroma comes out. Some people fry it with a little oil, but the taste is stronger when fried dry. Remove from the heat, and let cool.","Grind the fish well in a mortar or bowl.","Grind the chiles, garlic, and salt together.","Lightly crush the onion with a fork to release the juice.","Combine all the ingredients together, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AChyapa_Shutki_Bharta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/%E0%A6%9A%E0%A7%8D%E0%A6%AF%E0%A6%BE%E0%A6%AA%E0%A6%BE_%E0%A6%B6%E0%A7%81%E0%A6%9F%E0%A6%95%E0%A6%BF_%E0%A6%AD%E0%A7%81%E0%A6%A8%E0%A6%BE.jpg/960px-%E0%A6%9A%E0%A7%8D%E0%A6%AF%E0%A6%BE%E0%A6%AA%E0%A6%BE_%E0%A6%B6%E0%A7%81%E0%A6%9F%E0%A6%95%E0%A6%BF_%E0%A6%AD%E0%A7%81%E0%A6%A8%E0%A6%BE.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nawshin Saiyara","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Coconut Chutney (North Indian)","name":"Coconut Chutney (North Indian)","ingredients":["2 cups shredded fresh coconut","1–2 split green chillies","5 cloves garlic","½ cup chopped cilantro","½ teaspoon salt","½ cup water"],"steps":["Grind all ingredients well in a blender.","Serve within 2 days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Chutney_(North_Indian)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Fried_Idli-south_north_fusion.jpg/960px-Fried_Idli-south_north_fusion.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akankshajha360","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Classic Vanilla Milkshake","name":"Classic Vanilla Milkshake","ingredients":["2 cups (480 ml) vanilla ice cream","1 cup (240 ml) whole milk","¼ cup (60 ml) half & half","2 ½ tablespoons (35 g) sugar","⅛ teaspoon vanilla extract"],"steps":["Pour the milk, ice cream, and half & half in a blender and partially blend.","Add the sugar and flavoring, and blend until thoroughly mixed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_Vanilla_Milkshake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/San_Vicente%2C_Milkshake%2C_Palawan%2C_Philippines.jpg/960px-San_Vicente%2C_Milkshake%2C_Palawan%2C_Philippines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Coconut Chutney (South Indian)","name":"Coconut Chutney (South Indian)","steps":["Dry roast the channa dal until browned. Allow it to cool.","Grind the roasated dal, coconut, chiles, tamarind paste, cilantro, ginger paste, and salt in a blender with as little water as possible. For best results the final consistency must be somewhere between a coarse and smooth paste.","For seasoning, heat the oil in a small ladle. Add the mustard seeds to hot oil, and allow them to crackle. When the crackling starts subsiding, add the asafoetida and the curry leaves, and stir for a few seconds.","Add the seasoning mixture to the chutney, and mix well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Chutney_(South_Indian)","country":"India","pageImageChecked":true},{"title":"Cookbook:Coconut Barfi","name":"Coconut Barfi","ingredients":["250 g sugar","150 ml water","250 g finely-grated coconut","Ghee","Ground cardamom (optional)"],"steps":["Combine sugar and water in a pot, and cook to a 2–3 thread (about 235–255°F) sugar syrup.","Warm the coconut in a heavy saucepan, and pour in the hot syrup. Stir well, and cook until a soft lump forms.","Press and spread the mixture into a ghee-greased pan or mold, and let cool.","Sprinkle with cardamom.","Cut into squares, and store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Barfi","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Barfi_Coconut_Sweets_of_India.jpg/960px-Barfi_Coconut_Sweets_of_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Divya Kudua","licence":"CC BY 2.0"},{"title":"Cookbook:Coconut Cream and Pound Cake with Moscatel (Bienmesabe)","name":"Coconut Cream and Pound Cake with Moscatel (Bienmesabe)","ingredients":["8 coconuts","½ cup (120 g) of white granulated sugar","9 egg yolks","3–4 pound cakes (biscochuelo) cut in ½-inch slices","1 bottle of moscatel wine","Powdered cinnamon"],"steps":["Grate the coconut meat. Separate the flesh from the milk of the coconut.","Combine the coconut flesh with the sugar, reserving the milk. Cook until a thick syrup is made. Remove from heat and to allow to rest.","Beat the yolks with a little bit of the coconut milk, then whisk this into the syrup. Mix well and return to the heat.","Stir constantly until it thickens. The idea is to obtain a rather thick coconut custard.","Remove custard from the heat and let cool.","Soak the cake pieces in wine.","In a glass dish, layer the coconut custard and the cake slices. Continue alternating biscochuelo layers with the coconut custard.","Sprinkle the top generously with cinnamon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Cream_and_Pound_Cake_with_Moscatel_(Bienmesabe)","pageImageChecked":true},{"title":"Cookbook:Cochinita Pibil (Mexican Braised Pork)","name":"Cochinita Pibil (Mexican Braised Pork)","ingredients":["5 Tbsp (75 ml) annatto seeds","2 tsp (10 ml) cumin seeds","1 Tbsp (15 ml) peppercorns","8 allspice berries","½ tsp (8 ml) whole cloves","2 habanero chiles (or milder chiles)","½ cup (120 ml) orange juice","½ cup (120 ml) white vinegar","2 Tbsp (30 ml) salt","8 cloves of garlic","5 lemons, juiced","1 splash of tequila","5 pounds (2.3 kg) pork butt","Banana leaves and/or heavy-duty aluminium foil","White or Spanish rice, taco shells, or tortillas for serving"],"steps":["Place the annatto, cumin, peppercorns, allspice, and cloves in a spice grinder and process to a fine powder. You can use an electric coffee grinder for the spices, but it will not be suitable for coffee afterwards.","Remove the seeds and veins from the habanero chiles and chop coarsely. If you want a hotter dish, leave some of the veins and seeds in.","Process the orange juice, vinegar, chiles, salt, garlic, and the spice powder in a blender or food processor until liquefied. Add the lemon juice and tequila.","Cut the pork into 2-inch (5 cm) chunks. Leave the fat on the meat, to keep the pork moist while roasting; you can remove it after cooking if you wish.","Place pork in a large, self-sealing plastic bag with the marinade. Seal bag and turn to evenly coat the meat. Refrigerate for 8 to 24 hours, turning occasionally.","Heat oven to 325°F (160°C). Dump the meat and the marinade in a roasting pan lined with banana leaves or foil, making sure to wrap tightly so no steam escapes. If using banana leaves, an outer wrapping with foil will help seal in the steam.","Bake for 4 hours. Open packet carefully; the meat should shred easily with a fork.","Serve over rice, or shred and serve with taco shells or tortillas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACochinita_Pibil_(Mexican_Braised_Pork)","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Classic American Apple Pie","name":"Classic American Apple Pie","steps":["Combine dough ingredients to get a mealy dough. Split in half by weight, shape into 2 disks, and chill for 1 hour.","Toss apples with ¼ cup sugar and place in a colander set over a large bowl. Let drain for 1 ½ hours.","Transfer liquid from bowl into a saucepan, and bring to a boil over medium high heat. Cook until reduced to 2 tbsp. Set aside.","Toss apples with remaining filling ingredients. Set aside.","Roll out both disks of crust into rough circles. Place one inside a 9 ½–10-inch tart pan and attach.","Add apples to the crust in a concentric circle, starting from the outside and working to the inside, making the center slightly taller than the outside. Pour any liquid in the bottom of the bowl over the apples.","Top with the second sheet of dough, and seal the edges. Crimp the edges if desired, then snip 3 incisions in the center. Brush top with reduced apple liquid.","Bake at 425°F on the floor of the oven in a half sheet pan lined with parchment for 30 minutes. Transfer to the lower rack, and bake for another 20 minutes.","Remove and cool for 4 hours. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_American_Apple_Pie","country":"United States","pageImageChecked":true},{"title":"Cookbook:Classic Pot Roast","name":"Classic Pot Roast","ingredients":["1 ea. (2 ½ pounds / 1.1 kg) bottom round roast","½ cup beef broth","6–8 cloves garlic, smashed and minced","Kosher salt","Freshly-ground black pepper","½ cup red wine","¼ cup tomato juice","3 carrots, peeled and cut into ¾-inch (2 cm) pieces","1 large onion, diced","1 tbsp fresh rosemary, finely chopped","2 tbsp fresh thyme, finely chopped","2 tbsp fresh oregano, finely chopped","½ cup olive oil, divided","¼ cup balsamic vinegar","⅓–½ cup all-purpose flour","4 red-skinned potatoes, quartered"],"steps":["Season roast liberally with kosher salt and freshly-ground black pepper.","In a 6-quart (6-liter) Dutch oven, heat ¼ cup olive oil over medium-high heat. Add roast and cook until browned on all sides.","Remove roast to a plate and keep warm.","Add remaining oil and vegetables. Cook until onions are lightly browned around edges.","Remove vegetables and keep warm.","Deglaze pan with broth and add remaining ingredients. Reduce heat to low, then add vegetables and beef.","Cover and place into a 225°F (110°C) oven and cook 6 hours.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_Pot_Roast","pageImageChecked":true},{"title":"Cookbook:Cocoa Mix","name":"Cocoa Mix","ingredients":["4 cups nonfat dry milk powder","1 cup cocoa powder","1 cup white sugar","½ tsp salt"],"steps":["Combine all ingredients.","Mix thoroughly.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACocoa_Mix","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/2019-01-29_19_33_33_Land_O%27Lakes_Cocoa_Classics_Chocolate_Supreme_Hot_Chocolate_Mix_after_being_mixed_with_hot_water_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Classic Salad","name":"Classic Salad","ingredients":["3 large leaves Romaine lettuce","1 medium to large tomato, or 1 cup cherry/grape tomatoes","1 cup cheese- and garlic-flavored croutons, broken into small pieces","1 cup crumbled extra-sharp Cheddar cheese (preferably aged at least 1 year)","Honey Dijon salad dressing","1 cup raisins (optional)"],"steps":["Tear the lettuce into small pieces, and place lettuce in a medium-sized bowl.","Slice the tomato into small pieces and let them fall into the bowl. If using cherry or grape tomatoes, sprinkle them over the lettuce.","Sprinkle the crumbled cheese and croutons (and raisins, if desired) over the salad.","Drizzle the salad dressing over the salad.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Classic_Cobb_Salad_at_Chopt_Creative_Salad_Co%2C_East_Cobb_GA.jpg/960px-Classic_Cobb_Salad_at_Chopt_Creative_Salad_Co%2C_East_Cobb_GA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Phelan","licence":"CC BY 4.0"},{"title":"Cookbook:Coconut Crusted Baked Cod","name":"Coconut Crusted Baked Cod","ingredients":["½ cup coconut milk","1 Tbsp reduced-sodium soy sauce","1 Tbsp sesame oil","1 Tbsp crushed red pepper flakes","1 Tbsp ginger, minced","1 Tbsp black pepper","5 ea. (15 ounces) cod fillets","1 Tbsp chopped mint","1 Tbsp coconut flakes, lightly toasted"],"steps":["In a bowl, combine coconut milk, soy sauce, sesame oil, pepper flakes, ginger, and pepper.","Marinate cod in this mixture for 15 minutes.","Place fillets on an oiled baking pan.","Bake at 350°F for 15 minutes or until flaky.","Garnish with coconut flakes and fresh mint."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Crusted_Baked_Cod","pageImageChecked":true},{"title":"Cookbook:Coconut Pudding I","name":"Coconut Pudding I","ingredients":["2 tender (young) coconuts, flesh scooped out","1 cup tender (young) coconut water","¼ cup China grass (agar) strands","2 cups milk","½ cup condensed milk"],"steps":["Purée the young coconut flesh in a blender, and keep aside.","In a saucepan, combine the tender coconut water and china-grass strands. Heat gently until the china-grass strands melt completely.","In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.","To the boiled milk, add the melted china-grass mixture, and combine well.","Remove from the flame and let it cool down for at least 5 minutes.","Add the pureed tender coconut to the cooled milk mixture, and mix everything well.","Pour the mixture into a cake pan or stainless steel pan.","Place the pudding in the freezer for about 15 minutes or until it begins to set.","Remove the pudding from the freezer and place it in the refrigerator until fully set.","Using a knife, gently cut the pudding and serve it in dessert bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Pudding_I","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Chinese_black_rice_pudding_and_Thai_coconuts_Pudding_at_hk.jpg/960px-Chinese_black_rice_pudding_and_Thai_coconuts_Pudding_at_hk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cocoa-Coconut Bites","name":"Cocoa-Coconut Bites","ingredients":["⅓ cup (45 g) coconut oil","¼ cup (25 g) unsweetened cocoa powder","⅛ cup + 1 tsp (30 ml + 1 tsp) maple syrup","1 pinch salt"],"steps":["Melt the coconut oil in a small saucepan over low heat. Once melted, transfer to a bowl and whisk in unsweetened cacao powder, maple syrup, and salt until smooth and lump-free.","Pour the chocolate mix into small chocolate molds. You can also use a regular baking tray.","Place them in the freezer/fridge to harden for a few hours. If using a regular baking tray, cut the chocolate into pieces with a sharp knife."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACocoa-Coconut_Bites","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Sugar-free_Homemade_Chocolate.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"see file page","pageImageChecked":true},{"title":"Cookbook:Coconut Biscuits","name":"Coconut Biscuits","ingredients":["1¼ cups (280 g/9.9 oz) caster sugar","2 egg whites","2½ cups () desiccated coconut"],"steps":["Preheat the oven to .","Whip the egg whites in a mixing bowl until soft peaks form.","Add sugar gradually, whipping until stiff peaks form.","Fold in the coconut until combined.","Form the dough into pyramids. Cover each pyramid with baking parchment and place them on a baking tray.","Bake for 15 minutes until they are colored light brown.","Uncover the biscuits and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Biscuits","pageImageChecked":true},{"title":"Cookbook:Coconut Pudding II","name":"Coconut Pudding II","ingredients":["4 eggs","425 milliliters thick coconut milk","115 grams white granulated sugar","½ teaspoon Jasmine water"],"steps":["Combine eggs, coconut milk, sugar and Jasmine water in a dish. Beat until foamy.","Pour the mixture into a heatproof dish, and place on top of a bamboo steamer basket.","Cover the basket and place above a large wok of boiling water.","Steam the pudding for 30–40 minutes, or until no longer fluid. If the pudding is cooked too fast, it becomes rubbery.","Take the pudding out of the steamer and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Pudding_II","pageImageChecked":true},{"title":"Cookbook:Classic Mince Pies","name":"Classic Mince Pies","ingredients":["4 pounds beef, boiled and chopped","1 pound suet","2 pounds granulated sugar","2 pounds raisins","4 pounds chopped apples","1 pint wine","1 pint cider","Mace","Nutmeg","Orange zest","Pie dough"],"steps":["Combine beef, suet, sugar, raisins, apples, wine, and cider until thin enough.","Add mace, nutmeg, and orange zest to taste.","If not sweet enough, add more sugar.","Form pies with the pastry dough and filling.","Bake pies.","Warm the pies before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_Mince_Pies","pageImageChecked":true},{"title":"Cookbook:Classic Puff Pastry","name":"Classic Puff Pastry","ingredients":["2½ lbs (40 oz / 1125 g) bread flour","½ oz (15 g) salt","1½ lbs (24 oz / 675 g) cold water","2½ lbs (40 oz / 1125 g) room temp butter","4 oz (115 g) bread flour"],"steps":["Mix the salt in with the larger portion of flour.","Add the cold water to the flour and salt and work it into a dough.","Knead about 80 times to make a soft dough and build some gluten.","Flatten out the dough (allows quicker cooling) and refrigerate.","Combine the room temperature butter and the smaller portion of flour and mix well. It will form a soft paste that is easy to spread.","Take the chilled dough and roll it into a rectangle about ¼–½ inch thick.","Leaving a 1-inch margin around the edge, spread the butter out over ⅔ of the dough.","Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter.","Refrigerate for 20–30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.","Roll out the dough again to a large rectangle the same size as the first.","Fold the dough so that the two short edges meet in the center and then fold the dough in half. This should give the dough four layers and is, as a result, called a four-fold.","Refrigerate the dough again and then roll out and do another four-fold. Repeat this step two more times. You now have classical puff pastry dough to use as you see fit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AClassic_Puff_Pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Liat_Portal_for_Foodie_Disorder_-_Homemade_burekas_with_rice_paper_pastry.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Homemade_burekas_with_rice_paper_pastry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Coconut Rice (Nasi Lemak)","name":"Coconut Rice (Nasi Lemak)","ingredients":["6 cups (1450 ml) basmati rice","7 cups (1680 ml) coconut milk","Salt","1–2 pandan leaves tied in a knot (optional)","of fresh ginger root (optional)"],"steps":["Rinse the rice and set it aside.","Meanwhile put the coconut milk on the stove, and add the salt.","Add the rice, pandan leaves, and ginger. Let it simmer until the coconut milk evaporates.","Cover it with lid and let it sit for about 15 minutes until it is well cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Rice_(Nasi_Lemak)","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Nasi_lemak_at_KFC_Kluang_May_2024.jpg/960px-Nasi_lemak_at_KFC_Kluang_May_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dominic Nelson","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cod, Olive Oil, and Cream Sauce (Brandade de Morue)","name":"Cod, Olive Oil, and Cream Sauce (Brandade de Morue)","ingredients":["1 lb salt cod, skinless and boneless","1 cup olive oil","½ cup milk or heavy cream","1 tbsp fresh lemon juice, or to taste","1 cup finely-chopped onion","2 cloves garlic, pressed or grated with a microplane","Pepper"],"steps":["Place the salt cod in a large bowl of cold water.","Soak for 24 hours, changing the water several times. When the fish has completely rehydrated, it is ready for the next step.","Poach the cod in plain water for 25 minutes or until it flakes easily when tested.","Drain and break it into pieces.","Cook the onion in olive oil over low heat until translucent.","In a food processor, purée the cod, onion, and garlic with half of the olive oil.","With the motor running add the milk or cream, rest of the oil, lemon juice and pepper.","Blend until smooth. If it is too thick, thin with milk or cream.","Serve on toast or over potato slices, coated with olive oil and roasted in a 400ºF (200ºC) oven for 30 to 40 minutes, turning once."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACod%2C_Olive_Oil%2C_and_Cream_Sauce_(Brandade_de_Morue)","country":"France","pageImageChecked":true},{"title":"Cookbook:Coffee Concentrate","name":"Coffee Concentrate","ingredients":["1 pound ground coffee OR coffee and chicory blend","3.5 quarts mineral water"],"steps":["Add coffee grounds to a jar.","Pour mineral water over grounds, stirring only to ensure all coffee is wet.","Let mixture stand for 10–12 hours (best to let it sit over night).","Line sieve with cheesecloth and place over another jar. Pour coffee mixture into sieve, allowing grounds to collect.","Discard coffee grounds and store coffee concentrate in the refrigerator. It will keep for 2–3 weeks.","To prepare coffee from concentrate, use a ratio of concentrate:water of 1:2 or 1:3 depending on taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoffee_Concentrate","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Autocrat_Coffee_Syrup_bottles.jpg/960px-Autocrat_Coffee_Syrup_bottles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kenneth C. Zirkel","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cola BBQ Sauce","name":"Cola BBQ Sauce","ingredients":["1 bottle ketchup","¼ cup Worcestershire sauce","1 ½ cans good cola (Pepsi is recommended)","½ cup soy sauce","¼ cup cider vinegar","Hot sauce, to taste"],"steps":["Combine all ingredients and bring to a boil.","Cook over high heat for 10 minutes.","Store refrigerated in a nonreactive container for up to 1 week."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_BBQ_Sauce","pageImageChecked":true},{"title":"Cookbook:Cola BBQ Chicken","name":"Cola BBQ Chicken","ingredients":["4 each boneless skinless chicken breasts and chicken drumsticks","¼ cup Barbecue Chicken Rub","1 cup Cola BBQ Sauce"],"steps":["Season chicken with Rub.","Refrigerate for at least 1 hour.","Preheat grill for medium heat.","Place chicken on grill and turn often, basting with sauce every time the chicken is turned until internal temperature reaches 165°F inside the breast and 170°F in the drumstick.","Rest 15 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_BBQ_Chicken","pageImageChecked":true},{"title":"Cookbook:Cognac Beef Stew","name":"Cognac Beef Stew","ingredients":["2 pounds (1 kg) beef stew meat, cut into 2 in. (5 cm) cubes","All-purpose flour, as needed","1 tbsp salt","1 tbsp black pepper","1 tbsp smoked paprika","½ cup cognac","1 cup tomato paste","¼ cup chicken broth","2 tbsp Worcestershire sauce","½ pound (225 g) red-skinned potatoes, quartered","1 onion, chopped","2 tbsp minced garlic","2 tbsp olive oil","2 tbsp butter","1 cup red wine","8 sprigs thyme","3 bay leaves"],"steps":["Dredge beef in flour. Heat oil in a 6-quart Dutch oven.","Working in batches, add beef and thoroughly brown on all sides.","Remove beef and add cognac. Bring to a boil and ignite.","Deglaze pan by scraping the bottom.","Once reduced by half, remove and pour over beef.","Melt butter over medium heat and add onion. Cook 1–2 minutes before adding garlic. Sauté until pale gold color is achieved.","Add everything else, place in a 250°F (120C) oven, and bake 5 hours.","Let rest 10 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACognac_Beef_Stew","pageImageChecked":true},{"title":"Cookbook:Coffee Rum Glazed Apples","name":"Coffee Rum Glazed Apples","ingredients":["3 Honeycrisp apples, peeled, cored, and sliced into 12ths","2 tbsp dark rum","2 tbsp coffee liqueur","¾ cup strong coffee, cooled","3 tbsp sugar","1 pinch salt","3 tbsp unsalted butter"],"steps":["Melt 1 tbsp butter in a stainless steel skillet over medium heat. Add apples and sauté just until browned around edges. Remove and keep warm.","Meanwhile, combine liqueurs. Add to pan, turn heat off, and ignite. Bring to a boil and start scraping browned bits.","Add remaining ingredients to pan and bring to a boil over medium heat until reduced by ⅓.","Add apples and toss to coat.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoffee_Rum_Glazed_Apples","pageImageChecked":true},{"title":"Cookbook:Coconut Rum-Battered Shrimp","name":"Coconut Rum-Battered Shrimp","ingredients":["24 large (15/20) shrimp, peeled, deveined, and butterflied","1 cup dark rum","1 ½ tsp cayenne pepper","1 tsp salt","2 Tbsp smoked paprika","2 tsp freshly-ground black pepper","1 lemon, halved","Sweetened shredded coconut, or shredded fresh coconut","Oil for deep-frying"],"steps":["Combine rum and seasonings. Pour over shrimp and refrigerate for at least 30 minutes, 8 hours for most (the alcohol will cook it after that).","Dredge shrimp in coconut. Let rest at room temperature 2–3 minutes.","Heat oil to 350°F. Fry shrimp 6 at a time 3 minutes.","Drain on a cooling rack above a sheet pan.","Squeeze some lemon juice over and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Rum-Battered_Shrimp","pageImageChecked":true},{"title":"Cookbook:Coddle","name":"Coddle","ingredients":["550 g sausages","250 g bacon, chopped into 3 cm pieces","300 ml chicken stock or water","6 medium-sized potatoes","2 medium onions","Salt","Pepper"],"steps":["Completely submerge bacon, onions, and sausages in broth, then boil for about 5 minutes.","Add the potatoes, cutting into bite-sized pieces if necessary, then add the rest of the stock.","Return to the boil and simmer for about 1 hour, or until the potatoes have started to disintegrate, thickening the broth.","Add salt and pepper to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoddle","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Coddle_and_Guinness.jpg/960px-Coddle_and_Guinness.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anke Klitzing","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cola de Mono","name":"Cola de Mono","ingredients":["¼ L of Chilean brandy","1 nutmeg","2 cinnamon sticks","4 spoonfuls coffee","4 cloves","½ cup water","9 cups (2.1 L) milk","12 spoonfuls sugar"],"steps":["Mix the nutmeg, the cloves and the cinnamon in a small pot with the water. Boil the mixture for 10 minutes.","If desired, take remove the spices from the water, although it is better to leave them there.","Transfer the water into a pot with a capacity of 3 liters.","Add the coffee along with some more water and sugar.","As soon as the sugar gets dissolved, add the rest of the milk and the Chilean brandy.","Bottle the Cola de Mono and put it in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_de_Mono","country":"Chile","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Cola_de_mono_en_Navidad.jpg/960px-Cola_de_mono_en_Navidad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"B1mbo","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Coffee Mousse","name":"Coffee Mousse","steps":["Sprinkle the powdered gelatin over the cream. Let sit for a few minutes to bloom the gelatin.","Combine egg yolk, castor sugar, and milk. Cook on a low flame for about 10 minutes.","Add the cream/gelatin mixture and instant coffee powder. Mix well until thoroughly combined and there are no lumps of gelatin. Cool slightly.","Whip the egg whites in a bowl till they are fluffy. Fold the whipped whites into the egg yolk custard mix.","Transfer mousse mixture to serving dish(es). Refrigerate for an hour.","Combine the heavy cream, vanilla, and sugar. Whip to medium peaks.","Serve the mousse with the whipped cream, and garnish with grated chocolate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoffee_Mousse","pageImageChecked":true},{"title":"Cookbook:Coconut Pyramids","name":"Coconut Pyramids","ingredients":["100 g desiccated coconut","50 g castor sugar","1 egg","About 6 glacé cherries (optional)","a few drops pink food colouring (optional)"],"steps":["Preheat oven to 180°C","Mix the caster sugar and desiccated coconut in a bowl.","Beat the egg in another bowl.","Add the egg (and food colouring if using) to the dry ingredients, and stir until evenly mixed.","Form into 6 or 7 pyramids using your hands or an egg cup, and place on a lined baking sheet (or use cupcake cases).","Lightly press a glacé cherry (if using) into the top of each pyramid.","Bake for 15–20 minutes until a pale golden-brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Pyramids","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Coconut_pyramid_sharp.png/960px-Coconut_pyramid_sharp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ChrisHodgesUK","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Coffee Cake","name":"Coffee Cake","ingredients":["1 ½ cup butter or margarine, softened","1 package (8 ounces) cream cheese, softened","1 ½ cups granulated sugar, divided","2 eggs","1 teaspoon vanilla extract","2 cups all-purpose flour","1 teaspoon baking powder","½ teaspoon baking soda","¼ teaspoon salt","¼ cup milk","1 cup semisweet chocolate chips","2 cups fresh raspberries","¼ cup chopped pecans","1 teaspoon ground cinnamon"],"steps":["In a large mixing bowl, combine the butter, cream cheese, and 1¼ cups of sugar. Beat until creamy. Then beat in eggs and vanilla.","In a separate bowl, combine the flour, baking powder, baking soda and salt; slowly add it to the creamed mixture alternately with the milk. Stir in chocolate chips. Gently fold in the raspberries.","Pour batter into a greased 9x13-inch pan.","With a fork, mash brown sugar, cinnamon, and remaining butter until chunky, mixing in pecans if desired. Sprinkle over batter.","Bake at 350°F for 50–55 minutes or until a toothpick inserted in several places comes out clean.","Cool for 15 minutes. Carefully run a knife or spatula around the edge of the pan to loosen.","Cool completely before cutting."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoffee_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Applesauce_walnut_coffee_cake.jpg/960px-Applesauce_walnut_coffee_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"megan.chromik from Somerville, MA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cola I","name":"Cola I","ingredients":["½ ea. lemon, peel removed","½ ea. orange, peel removed","14 dried makrut lime leaves","25 mg caffeine (optional)","½ tsp (2.5 ml) powdered cinnamon","1 tsp (5 ml) powdered nutmeg","1 tsp (5 ml) coriander seed","5 tbsp (75 ml) water","1 cup (240 ml) water","5 tsp (25 ml) strained fresh lime juice","½ tsp (2.5 ml) finely powdered citric acid","¼ cup (60 ml) white sugar","1 cup (240 ml) white sugar","Carbonated water, as needed"],"steps":["Chop the lemon and orange peels into small pieces.","Combine the peels, lime leaves, caffeine, cinnamon, nutmeg, coriander, and 5 tbsp (75 ml) water in a mortar. Use the pestle to crush and grind everything together, ensuring that everything is well-blended to extract the flavors.","Transfer the ground mixture to a saucepan. Simmer for 10 minutes, then remove from the heat.","Strain the mixture, then combine it with the 1 cup water, lime juice, and citric acid. Set aside.","Transfer the ¼ cup (60 ml) sugar into a heavy saucepan. Carefully melt it over medium heat, making sure the entire mixture heats evenly and doesn't burn. Cook the sugar until caramelized.","Carefully stir the citrus mixture into the caramelized sugar, watching out for splatters, until it is homogenized.","Stir in the 1 cup (240 ml) sugar, and boil until it becomes a viscous and honey-like syrup of approximately 1¼ cup (300 ml) in volume. Remove from the heat and let cool.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Playa_de_la_Cola_del_Caballo_in_La_Uni%C3%B3n%2C_Murcia%2C_Spain%2C_2022_January_-_2.jpg/960px-Playa_de_la_Cola_del_Caballo_in_La_Uni%C3%B3n%2C_Murcia%2C_Spain%2C_2022_January_-_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ximonic (Simo Räsänen)","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Coconut Rice (Indonesian)","name":"Coconut Rice (Indonesian)","ingredients":["300 grams uncooked white long-grain rice","400 ml coconut milk","2 red shallots","2 slices fresh ginger","1 pinpoint of fenugreek seed","2 pandan leaves"],"steps":["Rinse and drain the rice.","Put all ingredients in a skillet or saucepan; make sure the rice is submerged in the coconut milk by 2 cm.","Cover the pan and allow to cook over medium-low heat until the liquid is absorbed.","Remove the pandan leaves.","Pour the rest of the coconut milk over the rice.","Allow to rest for 15 minutes at room temperature, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Rice_(Indonesian)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Rice_paper_butterfly_with_sunlight_shining_through_%2816709%29.jpg/960px-Rice_paper_butterfly_with_sunlight_shining_through_%2816709%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rhododendrites","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Coconut Rice (Indian)","name":"Coconut Rice (Indian)","ingredients":["2 teaspoons oil","1 teaspoon black mustard seed","½ cup fresh/frozen grated coconut or dry coconut flakes","2 dry red chiles","7–10 curry leaves","1 teaspoon chana dhal","Salt to taste","A few cashews","5–7 cups of cooked, cooled white long-grain rice (light and fluffy)"],"steps":["Heat the oil with the mustard seeds in a covered sauté pan.","When the mustard seeds have finished popping, add everything but the rice, and lightly toast in the oil until golden.","Add the seasonings to the cooked rice, mix well, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoconut_Rice_(Indian)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Coconut_rice_with_Potato_chips.jpg/960px-Coconut_rice_with_Potato_chips.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VINAYAK SUBRAMANIAM","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cocoyam Fufu","name":"Cocoyam Fufu","ingredients":["Cocoyam","Cassava flour","Water"],"steps":["Cut the cocoyam into medium-sized chunks, and cook in a pot of water until tender. Drain the cocoyam.","Combine the cassava flour with ½ cup water to make a mouldable ball.","Add the cassava mixture to the cooked cocoyam in a mortar. Pound together until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACocoyam_Fufu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Cocoyam_003.jpg/960px-Cocoyam_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Otuo-Akyampong Boakye","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cola II","name":"Cola II","ingredients":["2 oz (60 ml) 150+ proof unflavored spirit OR a mixture of 10 tsp (50 ml) water with 2 tsp (10 ml) gum arabic","1 drop coriander oil","3 drops cinnamon oil","3 drops neroli oil","3 drops nutmeg oil","5 drops orange oil","8 drops lemon oil","⅔ cup (160 ml) water, heated to 122°F (50°C)","25 mg caffeine (optional)","3 drops caramel color","4 drops tea extract or a mixture of 2 parts water to 1 part matcha","2 drops vanilla extract","1½ tsp (7.5 ml) strained lime juice","¼ tsp (1.25 ml) citric acid","10 fl oz (300 ml) white sugar","Carbonated water, as needed"],"steps":["Combine the spirit or gum arabic water and oils together in a small cup, mixing well. Set aside.","Combine the hot water, caffeine, caramel coloring, green tea extract, vanilla extract, lime juice, citric acid, sugar, and ¼ tsp (1.25 ml) of the oil mixture in a heat-safe container. Stir well to dissolve and make a syrup.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Coca_Cola%2C_mural%2C_Gessler%2C_al._Jana_Paw%C5%82a_II_18%2C_Warsaw_%282%29.jpg/960px-Coca_Cola%2C_mural%2C_Gessler%2C_al._Jana_Paw%C5%82a_II_18%2C_Warsaw_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wistula","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cola III","name":"Cola III","ingredients":["¾ tsp (3.75 ml) 150+ proof unflavored food-grade spirit OR a mixture of ½ tsp (2.5 ml) water with ¼ tsp (1.25 ml) food-grade gum arabic","1 drop petit grain (lemon leaf and twig oil)","2 drops coriander oil","2 drops nutmeg oil","4 drops cinnamon oil","5 drops orange oil","6 drops lemon oil","¼ tsp (0.75 ml) phosphoric acid","¾ tsp (3.75 ml) caramel color","¾ tsp (3.75 ml) strained lime juice","10 fl oz (300 ml) water","10 fl oz (300 ml) white sugar","25 mg caffeine (optional)","Carbonated water as needed"],"steps":["Combine the spirits and oils together in a small cup, mixing well. Set aside.","Combine the phosphoric acid, caramel color, lime juice, water, and sugar in a saucepan. Bring to a boil, then boil until it becomes a thick syrup.","Remove the syrup from the heat, and stir in the caffeine and oil mixture. Let cool.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_III","pageImageChecked":true},{"title":"Cookbook:Coq au Vin I","name":"Coq au Vin I","ingredients":["1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important.","1 onion, diced","1 carrot, chopped","3 tbsp flour","½ tsp salt","¼ tsp pepper","200 g (about ¼ lb) small mushrooms","240 ml (1 cup) red wine","1 clove garlic, minced","1 tsp basil, chopped and fresh","1 tsp fresh or dried thyme","Olive oil for sautéing"],"steps":["Mix flour, salt and pepper. Coat chicken, onion and carrot in flour mixture and set aside.","Sauté mushrooms, set aside.","Brown the chicken pieces a few at a time, set aside.","Brown onions and carrots. Put chicken into large casserole on medium-high heat along with onions, carrots and mushrooms.","Combine wine, garlic, and basil; pour over chicken.","Cover the casserole, cook until chicken is ready (1–1.5 hours), stirring occasionally."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoq_au_Vin_I","country":"France","pageImageChecked":true},{"title":"Cookbook:Colcannon","name":"Colcannon","ingredients":["450 g potatoes (floury Maris Piper or Golden Wonders are best; leave skin on if you want)","150 ml single cream","Mace","Ground paprika","450 g white or savoy shredded cabbage","2 small leeks or 1 bunch of spring onion tops, chopped","125 g unsalted butter","200 g mature Gouda cheese, grated","Salt","Pepper"],"steps":["Boil or steam the potatoes until soft, then shake the drained spuds in a deep pot with the lid on, until they crumble.","Mash the crumbled potatoes up with a fork and season with the salt, pepper, and mace/paprika, before stirring in the cream.","Add 100 g of the butter in pieces and put the lid back on, leaving the butter to melt, then stir. Transfer the mix to a clean bowl.","Blanch the cabbage in boiling water for 2 minutes and drain.","Fry the leeks in the remaining butter for a few minutes, then add the cabbage and toss around for a few more minutes.","Spoon the cabbage into the bowl and mix with the mashed potatoes.","Stir the gouda into the mix, leaving a little to coat the top. Put the bowl in an oven on 2/3 heat for 20 minutes or until the cheese is melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AColcannon","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Colcannon.JPG/960px-Colcannon.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alison Cassidy","licence":"Public domain"},{"title":"Cookbook:Coriander Chutney","name":"Coriander Chutney","ingredients":["1 bunch of coriander leaf (cilantro)","2 or so green chillies","1 tsp cumin seeds or ground cumin (optional)","1 small onion","1 pinch salt","juice of ½ lemon or lime"],"steps":["Wash the coriander.","Finely chop the onion, chillies, and coriander.","Add the salt, juice, and cumin.","Blend to a fine paste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoriander_Chutney","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Chutney_making-_add_coriander_%2845549847092%29.jpg/960px-Chutney_making-_add_coriander_%2845549847092%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mike Prince from Bangalore, India","licence":"CC BY 2.0"},{"title":"Cookbook:Coleslaw I","name":"Coleslaw I","ingredients":["4 tablespoons mayonnaise or 2 dL olive oil","¼–½ cup (about 50–100ml) cider vinegar (optional)","1 head white cabbage","1 medium red onion, thinly sliced"],"steps":["If adding cider vinegar, add it to the mayonnaise and mix together well.","Slice or shred the cabbage, as coarsely or finely as desired.","In a large bowl, mix cabbage and onion together with mayonnaise.","Set aside to allow the flavours to merge at least 20 minutes but preferably for a couple of hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AColeslaw_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Coleslaw_salad_and_Hawaian_chicken_salad.jpg/960px-Coleslaw_salad_and_Hawaian_chicken_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vis M","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Colonial Goose","name":"Colonial Goose","steps":["To prepare the stuffing, melt the butter and honey over low heat, add the other ingredients, and combine well.","Force the stuffing into the cavity in the meat, and sew it up with fine string.","Combine all marinade ingredients.","Place the leg into a plastic bag in a large bowl, and add the marinade mixture to the bag. Let marinate for 8 hours.","Bake mutton in oven at 180 °C for 2 hours, checking on progress at 90 minutes. If the meat looks like it is over-browning, it can be covered by foil.","Remove the string before carving.","Strain the marinade and use 3–4 tablespoons of the liquor to make gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AColonial_Goose","country":"New Zealand","pageImageChecked":true},{"title":"Cookbook:Cookies and Milk","name":"Cookies and Milk","ingredients":["Cookies (preferably chocolate chip, but others can be used)","Milk"],"steps":["Drop the cookies into the glass, filling it up to roughly ¾ of the glass. You can fill it more if you desire, but usually about 4–6 cookies is good.","Fill the cookie-filled glass with milk until the milk covers the top cookie.","Wait a couple of minutes for the cookies to absorb the milk and become soft. You can decide how soft you want them","Drink milk and cookies from glass."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACookies_and_Milk","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Crumbl_Cookies_Canad%C3%A0_03.jpg/960px-Crumbl_Cookies_Canad%C3%A0_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brunnaiz","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Consommé","name":"Consommé","ingredients":["1 quart (950 ml) chicken, veal, or beef stock","Salt","Pepper","2 egg whites","⅓ cup (85 ml) Madeira, port, or cognac"],"steps":["Having degreased the stock thoroughly, taste it for seasoning and add salt if necessary. If the consommé is to be served cold, over-salt it slightly as more salt is needed for a cold dish.","Beat 1 cup of stock with the egg whites in a large bowl.","Bring the rest of the stock to a simmer in the saucepan.","While beating the egg white mixture, gradually pour the hot stock into the egg white mixture in a thin stream.","Pour the stock back into the saucepan and bring back to a simmer over medium heat. While it is heating, stir it with a wire whisk.","As soon as the stock reaches a simmer, stop stirring.","Move the pot to the edge of the flame, and continue heating over a low flame for 5 minutes.","Turn the pot a quarter turn and heat for 5 minutes, then turn again after 5 minutes, and once again for a final 5 minutes.","Line a colander with the dampened cheesecloth and place it over the bowl.","Carefully ladle the stock and egg whites into the colander, agitating the egg whites as little as possible.","When finished, allow it to drain for 5 or 6 minutes.","Remove the colander and stir the wine or cognac into the consommé."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AConsomm%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/7/76/Foie_Meatballs_in_Soup_-_duck_consomm%C3%A9_with_baby_lotus_root_%2816373986586%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Coq au Vin II","name":"Coq au Vin II","ingredients":["4 ea. chicken thighs and drumsticks, or 1 stewing hen, cut into serving pieces","Salt","Freshly-ground black pepper","3 bay leaves","2 bottles (1.5 L) Pinot Noir red wine","All-purpose flour","3 eggs, beaten","2 tbsp water","1 medium onion, quartered","2 stalks celery, quartered","2 carrots, quartered","6 ounces salt pork or slab bacon, cubed","12 sprigs thyme","5 sprigs rosemary","7 cloves garlic, smashed","2 cups chicken broth","2 tbsp tomato paste","24–30 pearl onions, peeled but left whole","3 eggs, beaten"],"steps":["Sprinkle both sides of chicken pieces very liberally with kosher salt and freshly ground black pepper. Dip into eggs. Set aside.","Place some flour into a gallon size zip-top bag. Add chicken pieces and toss to coat. It's fun for the whole family!","Place water in the bottom of a cast-iron skillet along with the salt pork, and heat over medium heat. Cook 8–10 minutes. Remove salt pork but leave fat in.","Add pearl onions to same pan and cook until deeply browned. Remove and add chicken pieces, working in batches if needed, into same pan and brown on both sides. Transfer to a 7–8 quart enameled Dutch oven. Keep onions in an airtight container with salt pork in the refrigerator.","Pour off remaining fat. Deglaze with 1 cup of wine. Pour this along with remaining ingredients into Dutch oven and refrigerate overnight.","The next day, preheat the oven to 325 °F.","Place the chicken in the oven and cook for 2–2½ hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.","Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, rosemary, garlic, and bay leaf. Discard. Return the sauce to the pot, place over medium heat, and reduce by half.","Once sauce has reduced, add salt pork and onion. Cook until heated through. Remove from heat, add chicken, and serve warm over hot cooked egg noodles, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoq_au_Vin_II","country":"France","pageImageChecked":true},{"title":"Cookbook:Coleslaw II","name":"Coleslaw II","ingredients":["¼ head napa cabbage, shredded","¼ head red cabbage, shredded","½ cup mayonnaise","¼ cup apple cider vinegar","½ tsp freshly-ground celery seed","¼ tsp freshly-ground cumin","1 tsp freshly-ground coriander","1 tbsp dry mustard powder","Salt"],"steps":["Toss cabbage with a few big handfuls of kosher salt. Place in a colander in a bowl and let sit at room temperature 2 hours.","Drain cabbage. Rinse with clean water and let them go for a spin in your salad spinner until relatively dry.","Combine vinegar and spices. Microwave on high until mixture comes to a boil.","Fold in mayonnaise and cabbage. Chill until cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AColeslaw_II","pageImageChecked":true},{"title":"Cookbook:Coquitos (Coconut Macaroons)","name":"Coquitos (Coconut Macaroons)","ingredients":["4 large eggs","250 g desiccated coconut","200 g white sugar","1 tsp vanilla extract","2 tbsp water (optional)"],"steps":["Preheat your oven to 180°C.","Mix all ingredients together in a bowl.","If your paste is too thick to pipe with a large piping tip, then add the water, and keep adding one tablespoon of water at a time until you get a consistency you can pipe. If your eggs are extra large, you may not need the extra water.","Pipe dollops on a parchment-lined baking sheet.","Bake in a medium to hot oven for 30 minutes or until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoquitos_(Coconut_Macaroons)","pageImageChecked":true},{"title":"Cookbook:Confederate Cush","name":"Confederate Cush","ingredients":["Fat bacon, chopped","Cubed cooked beef","Cornmeal mush","1 qt water","1 clove garlic (optional)"],"steps":["Put bacon into a hot iron skillet, and fry the grease out of it.","Add the beef, then slowly add 4 cups of water. Bring to a boil.","Add cornmeal mush and stir until dry.","Remove skillet from fire, and let cool.","Serve warm, like hash."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AConfederate_Cush","pageImageChecked":true},{"title":"Cookbook:Common Sauce (Hartshorne)","name":"Common Sauce (Hartshorne)","ingredients":["Veal slices","Ham slices","2 onions","2 parsnips","2 cloves of garlic","2 cloves","500 ml broth","175 ml white wine","2 slices of lemon"],"steps":["Combine veal, ham, onions, parsnips, garlic, and cloves in a large saucepan.","Add broth, wine, and lemon slices.","Simmer over low heat for 15 to 20 minutes, or until reduced.","Sieve the sauce and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACommon_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Cold Potatoes Fried","name":"Cold Potatoes Fried","ingredients":["Meat drippings","Boiled potatoes, cold and sliced","Salt","Pepper"],"steps":["Heat some drippings in a frying pan.","Add the sliced potatoes, and season with a little salt and pepper.","Cook the potatoes until quite hot.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACold_Potatoes_Fried","pageImageChecked":true},{"title":"Cookbook:Colcannon (Scottish)","name":"Colcannon (Scottish)","ingredients":["Butter or drippings","Equal amounts of cooked potato and cabbage","Butter","Salt","Pepper"],"steps":["Melt a piece of butter in a saucepan, allowing approximately 1 ounce per 1 pound vegetables.","Mix all the ingredients together, heat thoroughly, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AColcannon_(Scottish)","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Coq au Vin III","name":"Coq au Vin III","ingredients":["1.5 kg (about 3.5 lbs) chicken, jointed (or drumsticks, thighs, breasts); get the giblets, and the blood if you can; season beforehand; marrow is important","Oil","Black peppercorns","4 carrots, cut in thick lengths","1 whole onion","8 thick slices pancetta, cut into strips less than width of little finger","1 strip of pork belly fat","1 onion, chopped","250 g button mushrooms, whole","1 clove garlic, sliced","2 measures of brandy","1 bottle red burgundy wine (or côte du Rhône/Morgon)","1 cup vegetable stock","4 cloves garlic, crushed","5 sprigs thyme (2 tsp)","5 bay leaves","Butter","Selection of wild mushrooms, sliced (dried is okay; use the soaking liquor)","12 small fresh pickling onions, peeled and whole","2 stalks celery, roughly diced"],"steps":["For chicken stock, sear the giblets in a bit of oil in a pan, and simmer in water with the whole onion, 1 carrot and some peppercorns. You should have 1 cup.","In the skillet, fry pancetta and pork belly fat with butter until golden brown. Remove pancetta.","To the skillet, add the seasoned chicken pieces skin side down and fry until honey-coloured, then flip. This is vital for the flavour; the skillet must be left sticky. There won't be enough room to do it in one go, so take it in turns. Remove, leaving the pork belly behind, snipped into pieces.","To the skillet, add the chopped onion and the button mushrooms; fry for 5 minutes, then add the sliced garlic and immediately flame off one of the measures of brandy.","To the skillet add the chicken pieces and pancetta, then pour over all the wine, chicken stock, and vegetable stock. Bring to the boil, then add garlic and herbs. Reduce the heat and simmer for 45 minutes. Turn the chicken pieces twice.","Remove the chicken pieces to the pyrex lid and pour the skillet sauce into the jug; put the jug in the freezer for 30 minutes and then remove the fat. At this stage, it is recommended that you refrigerate the whole dish overnight.","In the skillet, add some butter along with the wild mushrooms; then pickling onions, remaining carrots, and celery; fry until the mushrooms brown. Stir in the asafoetida and flame off the second measure of brandy.","Add the jug ingredients to the skillet sauce, along with another crushed clove of garlic, and push the veg to the edge of the skillet; reduce the sauce in the skillet until glossy (about 15 minutes). It may need some flour stirred in, but it shouldn't be thick.","Pour half the sauce into the pyrex bowl, then place the chicken pieces in, and pour the rest of the sauce on top; put the covered pyrex bowl in an oven on 170 °C for 90 minutes.","Sprinkle parsley over each portion, and serve with asparagus/green beans, and steamed potatoes/flat noodles/rice/orzo/colcannon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoq_au_Vin_III","pageImageChecked":true},{"title":"Cookbook:Communion Wafers","name":"Communion Wafers","ingredients":["1 cup (240 ml) water","2 cups (480 ml) all-purpose flour"],"steps":["Preheat the oven to 450°F (230°C).","Knead together the water and flour in a bowl to get a smooth dough.","Divide the dough into 4 equally sized portions.","Divide each of the 4 equally sized portions into four smaller portions for a total of 16 portions.","Roll each of the 16 small portions into small balls.","Flatten each of the small portions into small, thin, flat disks. If desired, use a butter knife to cut a small cross onto each wafer.","Bake the wafers for 3 minutes.","Take the wafers out of the oven and flip them over using a spoon or chopstick.","Bake the wafers for another 3 minutes.","Take the wafers out of the oven and let them cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACommunion_Wafers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/US_Navy_030202-M-5150A-010_Chaplain_Bill_Devine_from_Boston%2C_Mass.%2C_gives_U.S._Marine_Corporal_Joseph_Duarte_a_wafer_during_communion_services.jpg/960px-US_Navy_030202-M-5150A-010_Chaplain_Bill_Devine_from_Boston%2C_Mass.%2C_gives_U.S._Marine_Corporal_Joseph_Duarte_a_wafer_during_communion_services.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. Marine Corps Photo by Sgt Paul L. Anstine II.","licence":"Public domain"},{"title":"Cookbook:Cola IV","name":"Cola IV","ingredients":["1 drop coriander oil","1 drop fenchol (optional, hard to find)","2 drops orange oil","4 drops nutmeg oil","7 drops cassia oil","12 drops tea tree oil (optional, read important warning below)","61 drops lime oil","76 drops lemon oil","50 ml 150+ proof unflavored spirit or a mixture of 25 ml water with 25 ml gum arabic","0.08 g wine tannins","0.0965 g caffeine (optional)","0.1 ml or 2 drops vanilla extract","0.1 ml or 2 drops 5% vinegar","0.45 ml or 9 drops 85% phosphoric acid","1.75 g glycerin","3.2 ml or 64 drops caramel color","10 ml water","½ cup (120 ml) white sugar","½ cup (120 ml) water","Carbonated water, as needed"],"steps":["Mix the oils in flavor solution A in a container.","Transfer 1 ml of flavor solution A into another container and dilute it with the spirit or gum arabic water.","Mix flavor solution B in a third container.","Combine ½ teaspoon (2.5 ml) of the finished flavor solution A, all of flavor solution B, the white sugar, and the water to make the syrup.","To make the finished soda, combine 1 volume of syrup with 3 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_IV","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Coca_Cola_-_Paradyne_-_Dominos_935_%286283340374%29.jpg/960px-Coca_Cola_-_Paradyne_-_Dominos_935_%286283340374%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bill Abbott","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cola V","name":"Cola V","ingredients":["20 mg caffeine (optional)","½ tsp (2.5 ml) cocktail bitters","½ tsp (2.5 ml) powdered cinnamon","½ tsp (2.5 ml) powdered nutmeg","1 tsp vanilla extract","½ in. wide strip of lemon peel cut around the fruit's circumference","½ in. wide strip of lemon peel cut around the fruit's circumference","½ in. wide strip of orange peel cut around the fruit's circumference","1 cinnamon stick","½ cup (120 ml) water","1 cup (240 ml) coconut sugar","Carbonated water, as needed"],"steps":["Boil all of the ingredients except for the vanilla extract and bitters in a pot until it becomes sticky.","Strain out the solids.","Add the vanilla extract and bitters.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACola_V","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6a/Cola_acuminata%2C_flower_of_the_Kola_Nut_tree_%289906050364%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Dick Culbert from Gibsons, B.C., Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Corn on the Cob with Husks","name":"Corn on the Cob with Husks","ingredients":["Corn on the cob, with husks left on","Butter (optional)","Salt (optional)"],"steps":["Carefully peel back husk without detaching it and remove silk.","Replace husks and soak ears in cold water for ½ hour.","Place corn on grill or on a rack above an open fire.","Cook for about 15 minutes, turning occasionally to ensure even cooking.","Serve with butter and salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_on_the_Cob_with_Husks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Corn_husks_being_discarded_at_the_end_of_the_day%2C_Giant.jpg/960px-Corn_husks_being_discarded_at_the_end_of_the_day%2C_Giant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ser Amantio di Nicolao","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Corn Soup","name":"Corn Soup","ingredients":["4 cups corn off the cob","6 cups water","4 tablespoons unsalted butter","1 tablespoon flour","1 large egg","Salt to taste","Pepper to taste"],"steps":["Combine the corn and water in a large pot. Bring to a boil.","Make a roux with the butter and flour.","Add the roux to the soup when the corn is tender.","Boil for an additional 10–15 minutes.","Beat the egg and add it to the soup. Immediately take the soup off the heat.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Corn_soup.jpg/960px-Corn_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laurier","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Corn Pone","name":"Corn Pone","ingredients":["1 qt water","Cornmeal","1 oz butter","Salt (optional)"],"steps":["Put on the water in a pot, and as soon as it boils stir in enough cornmeal to make a very thin batter.","Beat it frequently while it is boiling for 10 minutes; remove from the heat, pour it in a pan, and add the butter and salt to taste.","When the batter is lukewarm, stir in enough corn meal to make it quite thick.","Let rise overnight.","Pat the dough out into small cakes.","Butter a baking tin and bake in a moderate oven or butter a cake pan, fill it ¾ full, and bake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Pone","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Corn_Pone_-_Ted_Major_Flickr.png/960px-Corn_Pone_-_Ted_Major_Flickr.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ted Major","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Corn Muffins","name":"Corn Muffins","ingredients":["1 cup (128 g) cornmeal","1 cup plus 1 Tbsp (150 g) bleached all-purpose flour","4 Tbsp plus 4 tsp (66 g) white granulated sugar","2 tsp baking powder","½ tsp baking soda","1 tsp salt","2 large eggs","1–⅓ cups yogurt or sour cream","4 Tbsp butter, melted and cooled"],"steps":["Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together. Whisk together the egg and yogurt, and stir them quickly into the dry goods, leaving some lumps.","Add the melted butter and fold in.","Pour into ramekins or muffin tins.","Bake for 15–18 minutes at 400°F, or until the tops are golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Muffins","pageImageChecked":true},{"title":"Cookbook:Cornbread II","name":"Cornbread II","ingredients":["¼ cup (35 g / 1.2 oz) cornmeal","1¼ cup (310 ml / 10 oz) mixture of milk and orange juice (you can use as much orange juice as you like; ¼–½ cup (60–125 ml / 2–4.2 oz) is ideal)","1 cup (140 g / 4.9 oz) flour","⅓ cup (75 g / 2.6 oz) white granulated sugar","1 tbsp baking powder","½ tsp salt","1 egg","¼ cup (60 ml / 2 oz) vegetable oil"],"steps":["Preheat the oven to 400°F (205°C). Grease a baking pan.","Combine cornmeal and milk/orange juice, and let stand 10 minutes.","Combine dry ingredients.","Add egg and oil to cornmeal mixture, then add dry ingredients. Stir until combined.","Pour the mixture into the baking pan.","Bake for 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornbread_II","pageImageChecked":true},{"title":"Cookbook:Corn and Kelp Chowder","name":"Corn and Kelp Chowder","ingredients":["1 quart corn kernels (removed from the cob)","½ cup dried sea kelp (or laver)","2 cups milk or cream","2 cups water","1 green or red bell pepper, chopped","1 tablespoon butter","Salt to taste","Pepper to taste"],"steps":["Melt butter in a pan, add the kelp, and sauté until it begins to dissolve in the butter.","Add the remaining ingredients, turn down to low heat, and cover.","Simmer for 30–40 minutes until soft.","Remove cover and cook on low heat until water most of the liquid is evaporated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_and_Kelp_Chowder","pageImageChecked":true},{"title":"Cookbook:Cornbread I","name":"Cornbread I","ingredients":["1 cup (140 g / 4.9 oz) cornmeal","1 cup (140 g / 4.9 oz) all-purpose flour","4 tsp baking powder","½ tsp salt","1 cup (250 ml / 8.5 fl oz) milk","1 ea. (50 g) egg","¼ cup (60 g / 2.1 oz) shortening, melted","¼ cup (55 g / 1.9 oz) white granulated sugar (optional)","½ of a can whole corn kernels, drained (optional)","¼ ea. onion, finely chopped (optional)"],"steps":["Preheat oven to . Grease an baking pan.","Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, milk, and shortening.","Beat until fairly smooth (about a minute).","If using corn and/or onion, fold in these ingredients.","Pour the mixture into the baking pan.","Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by ~50%","Serve hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornbread_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Cornbread_2.jpg/960px-Cornbread_2.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EvanProdromou","licence":"CC BY 4.0","pageImageChecked":true},{"title":"Cookbook:Corn Sticks","name":"Corn Sticks","ingredients":["1 cup (240 ml) cornmeal","1 cup (240 ml) all-purpose flour","4 tsp baking powder","½ tsp salt","1 cup (240 ml) milk","1 egg","¼ cup (60 ml) shortening","¼ cup (60 ml) sugar (optional)","½ can (7.5 ounces / 212 g) whole corn (optional), drained"],"steps":["Preheat oven to 425°F (220°C). Grease a corn stick pan well, and preheat inside the oven. Cast iron works best.","Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, sugar, and shortening. Beat until fairly smooth (about 1 minute).","Pour into the hot, well-greased cornstick pan.","Bake for 15–20 minutes until golden brown. If corn is added to batter, increase time a little.","Serve hot and buttered."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Sticks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Herb_Corn_Sticks_Recipe_-_DPLA_-_42b9893ce3ca015a2c18191a65c4a069.jpg/960px-Herb_Corn_Sticks_Recipe_-_DPLA_-_42b9893ce3ca015a2c18191a65c4a069.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"President (1977-1981 : Carter). Office of the First Lady. Correspondence Office. 1977-1981","licence":"Public domain"},{"title":"Cookbook:Corn Dogs","name":"Corn Dogs","ingredients":["⅔ cup (160 g) corn meal","⅓ cup (60 g) flour","1 teaspoon salt","½ cup (120 ml) milk","1 egg, beaten","2 tablespoon vegetable oil","8–10 hot dogs"],"steps":["Preheat deep fat fryer to ().","Combine corn meal, flour, and salt. Add milk, egg, and oil; mix well.","Insert a wooden skewer into one end of each hot dog.","Coat with flour, then coat with corn meal mixture.","Fry a few at a time in deep hot oil until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Dogs","country":"United States","pageImageChecked":true},{"title":"Cookbook:Corn and Shrimp Chowder","name":"Corn and Shrimp Chowder","ingredients":["1 teaspoon olive oil","1 onion, chopped","1 carrot chopped","1 clove garlic, chopped","3½ cups canned chicken broth","1 teaspoon dill seeds","3 cups frozen corn kernels","1½ pounds (675 g) medium shrimp, shelled","¼ cup light cream or milk","1 tablespoon fresh parsley, chopped","Salt and pepper to taste"],"steps":["In a large saucepan, heat olive oil over low heat.","Add onion, carrot and garlic.","Cook, stirring occasionally, until the onion is transparent, about 5 minutes.","Add broth and dill seeds.","Bring to a boil.","Reduce heat and simmer, covered, for 20 minutes.","Add corn to broth and simmer, covered, until the corn is just tender, about 5 minutes.","In a blender or food processor, puree the newly made chowder and pour it back into the saucepan.","Add shelled shrimp, simmer and cook until shrimp are almost done, about 1 minute.","Stir in milk and parsley, salt and pepper.","Bring mixture back to simmer.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_and_Shrimp_Chowder","country":"United States","pageImageChecked":true},{"title":"Cookbook:Corn Pancakes","name":"Corn Pancakes","ingredients":["¾ cup all-purpose bleached flour","2 teaspoons white granulated sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","½ cup fine yellow corn meal","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoon unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle","1 cup frozen corn"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk corn meal into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour in batter to make pancakes, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.","Sprinkle 2 tablespoons corn over the uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Pancakes","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Chicken_with_ginger_on_potato_pancake%2C_with_micro_greens%2C_sweet_peppers%2C_corn%2C_celery%2C_and_peas_-_Massachusetts.jpg/960px-Chicken_with_ginger_on_potato_pancake%2C_with_micro_greens%2C_sweet_peppers%2C_corn%2C_celery%2C_and_peas_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Corn Bread Fish","name":"Corn Bread Fish","ingredients":["4 boneless, skinless fish fillets (about 6 ounces each, 1–1¼ inches at thickest), such as tilapia, catfish or trout (see notes)","Salt to taste","Pepper to taste","⅓ cup bottled Italian dressing","1 large corn muffin, or ⅔ cup coarse crumbs","1 lemon, or 3 tablespoons lemon juice"],"steps":["Preheat the oven to 400°F (204°C).","Spray a glass baking dish with cooking-oil spray.","Season each fish piece with salt and pepper, and place in the dish.","Pour the dressing evenly over the fish.","Crumble the corn muffin, and sprinkle the crumbs over the fish.","Place the dish in the preheated oven, and bake until the dressing is bubbling at the edges, the crumbs lightly brown, and the thickest part of the fillets are opaque and flake easily with a fork (about 15 to 20 minutes).","While fish is baking, cut the lemon into 4 parts and set aside.","When the fish is done, remove it from the oven, squeeze the juice from the lemon quarters over the fish, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Bread_Fish","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Dinner_at_Cracker_Barrel-_unsweetened_iced_tea%2C_fried_apples%2C_fried_okra%2C_chicken_%27n%27_dumplins%2C_country_ham%2C_hush_puppies%2C_macaroni_and_cheese%2C_fried_fish%2C_biscuits%2C_corn_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jul Lllll","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Corn Chowder I","name":"Corn Chowder I","ingredients":["2 tablespoon butter or margarine","1 cup chopped onion","½ cup chopped celery","1½ cups diced, pared potatoes, cut in ½-inch cubes","2 cups corn, fresh or frozen","1½ cups water","2 chicken bouillon cubes","¼ teaspoon thyme","1 cup milk","1 cup light cream","Salt to taste","Pepper to taste"],"steps":["In a medium saucepan, melt butter; add onion and celery and cook until tender.","Add potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.","Cover and simmer for 15 minutes, or until potatoes and corn are tender.","Add milk and cream.","Heat through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Chowder_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Vegan_Garden_Corn_Chowder_with_Chives_%28cropped%29.jpg/960px-Vegan_Garden_Corn_Chowder_with_Chives_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"tomatoes and friends","licence":"CC BY 2.0"},{"title":"Cookbook:Corned Beef Pie","name":"Corned Beef Pie","ingredients":["12 oz (340 g) self-raising flour","3 oz (85 g) lard","3 oz (85 g) margarine","1 large tin of corned beef","1 large onion, chopped","1 lb (450 g) potatoes","1 knob (1–2 tablespoons) butter","Milk"],"steps":["Preheat the oven to 200°C (400°F, GM 6).","Sift the flour into a bowl. Rub in the lard and margarine.","Add enough water to bind the mixture into a dough.","Roll out half the dough and use it to line a large flan or quiche dish.","Boil the potatoes. Drain, add the butter, and mash.","Add the chopped onion and corned beef.","Spoon potato mixture into the lined dish.","Roll out the other half of the pastry mixture.","Lay it over the dish sealing at the edges, forming a lid to the pie.","Cut some slits in the top of the lid. Brush with a little milk.","Cook until golden brown (about 35–40 minutes).","Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorned_Beef_Pie","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2a/Corned_beef_pie.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ed Bierman","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Cornbread and Chicken Casserole","name":"Cornbread and Chicken Casserole","ingredients":["2 cups shredded cooked chicken","3 cups cornbread, crumbled finely","¼ tsp salt","¼ tsp freshly-ground black pepper","1 tbsp minced garlic","½ large onion, finely diced","2 cups shredded Monterey Jack cheese, divided","2 tbsp unsalted butter","1 tsp olive oil","⅔ cup dried breadcrumbs","¼ cup unsalted melted butter"],"steps":["In a large straight-sided stainless steel sauté pan set over medium-high heat, melt butter with olive oil. Add onion and cook until onion is translucent.","Add garlic and sauté until golden. Remove and set aside until cool.","Combine chicken with onion mixture along with the salt, pepper, and 1 cup cheese. Set aside.","Place enough cornbread in the bottom of a parchment-lined high-sided roasting pan to lightly coat the bottom. Place a layer of chicken mixture on top and repeat until all has been used up.","Combine remaining ingredients and sprinkle over top layer. Cover with foil and place in the center of a 375°F oven 20 minutes.","Remove foil and bake for 15 more minutes or until browned and bubbly on top. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornbread_and_Chicken_Casserole","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/King_Ranch_chicken_casserole.jpg/960px-King_Ranch_chicken_casserole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Coté","licence":"CC BY 2.0"},{"title":"Cookbook:Cornbread Stuffed Zucchini","name":"Cornbread Stuffed Zucchini","ingredients":["4 small zucchini, halved lengthwise","2 cups crumbled cornbread, divided","½ tsp salt","½ tsp freshly-ground black pepper","½ cup cream cheese","4 eggs, separated","1 ½ cups grated Monterey Jack cheese","⅛ tsp cream of tartar"],"steps":["Scoop out the column of seeds in zucchini halves using a teaspoon or a grapefruit spoon. Set aside.","Combine 1 cup cornbread with salt, pepper, egg yolks, and cream cheese. Set aside.","Whip egg whites to stiff peaks with cream of tartar. Stir in ¼ of the egg whites.","Gently fold in remaining egg whites. Place enough mixture to fill the column in the zucchini.","Combine remaining cornbread and Monterrey Jack cheese. Sprinkle over top of each zucchini half.","Bake in a 400°F oven for 30–35 minutes or until browned and bubbly on top. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornbread_Stuffed_Zucchini","country":"United States","pageImageChecked":true},{"title":"Cookbook:Cornish Fairing","name":"Cornish Fairing","ingredients":["110 g (½ cup or 4 oz) flour","60 g (¼ cup or 2 oz) butter or margarine","60 g (¼ cup or 2 oz) caster sugar","1 tsp (levelled, not heaped) baking powder","2 tsp golden syrup","1 tsp ground ginger","1 tsp mixed spice","1 tsp ground cinnamon"],"steps":["Preheat the oven to 180°C (350°F or Gas Mark 4).","Sift the flour into a mixing bowl, then rub in the butter.","Sift in the caster sugar, baking powder, and spices, then mix well.","Add the syrup to the mixture, then stir in until it becomes a dough.","Roll the dough out into little balls about the size of walnuts.","Place the balls on a baking tray, then bake for 15 minutes.","Allow the fairings to cool for a few minutes on the cooling rack before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornish_Fairing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Cornish_fairings.jpg/960px-Cornish_fairings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Foodista","licence":"CC BY 2.0"},{"title":"Cookbook:Corn Bread (Lombardy)","name":"Corn Bread (Lombardy)","ingredients":["250 g finely-ground cornmeal","300 g water","250 g wheat flour","150 g firm sourdough","8 g (1 teaspoon) salt"],"steps":["Boil 200 g of water and pour it over the cornmeal in a bowl; mix well with a fork and let it cool to room temperature.","Add the sourdough, wheat flour, salt and the rest of the water; knead until smooth. Cover with a towel and let rise for about 8 hours.","Fold the dough on itself a few times, form into a round loaf and place on a pan covered with baking paper. Make a couple cuts on the surface and let rise for another hour.","Preheat the oven to 240°C, sprinkle the loaf with water and bake for 10 minutes; lower the oven temperature to 160°C and keep baking for 30 minutes.","Remove from the oven and let it rest on a rack to cool down."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorn_Bread_(Lombardy)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Cornmeal Fried Morels","name":"Cornmeal Fried Morels","ingredients":["Morel mushrooms","1 egg","¼ cup milk","2 cups cornmeal","1 tsp black pepper","Bacon grease"],"steps":["Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water.","Rinse the morels well and drain before cooking.","In a wide shallow bowl, mix the egg and milk.","In a thick paper bag, mix the cornmeal and pepper.","In a deep well-seasoned cast-iron skillet, melt the bacon grease 1 inch deep. Get it good and hot but not smoking.","Dip your mushrooms in the milk and let them soak a little while your grease is heating.","Pick a handful out of the bowl and shake them a little to get off some of the liquid excess.","Drop the mushrooms into the bag of cornmeal. Hold your hand on the bottom of the bag so it doesn't break, and gently shake.","Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.","Fry, trying to only turn them once so the coating stays on better.","When golden, drain on paper towels."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornmeal_Fried_Morels","pageImageChecked":true},{"title":"Cookbook:Cottage Cheese Eggs","name":"Cottage Cheese Eggs","ingredients":["2 eggs","2 tablespoons cottage cheese (small curd 4% milkfat)","1 teaspoon Mexican seasoning or chili powder"],"steps":["Preheat a large metal or non-stick skillet over medium heat.","Whisk eggs and cottage cheese together in a small bowl; place in skillet.","Sprinkle Mexican seasoning on eggs (to taste).","As eggs begin to cook, start folding them together, turning as needed, until done cooking.","Serve with or on wheat toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACottage_Cheese_Eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Eggs_with_mushrooms_cottage_cheese_and_olives.jpg/960px-Eggs_with_mushrooms_cottage_cheese_and_olives.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yitzilitt","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cottage Cheese Pancakes","name":"Cottage Cheese Pancakes","ingredients":["1 cup (240 g) cottage cheese","6 eggs","½ cup (120 g) flour","¼ teaspoon salt","¼ cup (60 ml) vegetable oil","¼ cup (60 ml) milk","½ teaspoon vanilla extract"],"steps":["Place all ingredients in a blender, and blend for 1 minute.","Pour about ¼ cup (60 g) batter for each pancake on a griddle sprayed with cooking spray or lightly coated with vegetable oil.","Let cook until golden on both sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACottage_Cheese_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Pancakes-food-carnival-stuffing-cottage-cheese-meals-1425249-pxhere.jpg/960px-Pancakes-food-carnival-stuffing-cottage-cheese-meals-1425249-pxhere.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cilfa","licence":"CC0"},{"title":"Cookbook:Cranberry Orange Squares","name":"Cranberry Orange Squares","ingredients":["1 cup (240 g) rolled oats","1 cup (240 g) all-purpose flour","¾ cup (180 g) brown sugar","¾ teaspoon baking soda","½ cup (120 g) butter (melted)","1 cup (240 ml) whole cranberry sauce","2 tablespoons orange juice"],"steps":["Lightly oil a a square baking pan, and line it with parchment paper.","In a mixing bowl, combine the rolled oats, flour, sugar, and baking soda using a whisk.","Using your hands, mix the melted butter into the rolled oats mixture, until it forms pea-sized clumps. Do not over mix.","Reserve 1 ½ cups (360 g) of mixture to be used as the topping.","Press remainder of oat mix into the bottom of the pan, making sure it covers the whole bottom.","Mix the orange juice with the cranberry sauce.","Spread evenly over the base.","Sprinkle the reserved oats mixture over the top.","Bake at 350°F (180°C) for 40 minutes, or until golden brown.","Cool and cut into squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACranberry_Orange_Squares","pageImageChecked":true},{"title":"Cookbook:Cornmeal Pancakes (Arepa)","name":"Cornmeal Pancakes (Arepa)","ingredients":["2.4 cups (500 g) corn flour for arepas","1.2 tsp salt","0.6 cup (140 g) grated white cheese","2.4 cups (500 g) cool water (or more if needed)"],"steps":["In a large mixing bowl, whisk together the flour, salt, and white cheese. Stir in enough water to make a firm, slightly moist dough.","Cover the dough and let it rest for 5 minutes.","Divide the dough into 10 pieces and form each piece into a ball. Flatten the ball slightly.","Preheat the oven to 350 °F (180 °C).","Oil a griddle very lightly and warm it over medium heat. Cook the arepas on the griddle for about 5 minutes on each side, until a golden brown crust forms.","Transfer the arepas to a baking sheet and bake 20–25 minutes, turning them several times as they bake.","Serve immediately, with cheese, ham and black beans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornmeal_Pancakes_(Arepa)","country":"Colombia","pageImageChecked":true},{"title":"Cookbook:Crab Cakes","name":"Crab Cakes","steps":["Combine crabmeat, Italian style breadcrumbs, mayonnaise, mustard, Worcestershire sauce, egg, salt, and pepper in a medium bowl for the cakes.","In a separate bowl, combine remaining ingredients, except the oil, to make the sauce.","Shape crab cake mix into 3-inch (7.5 cm) patties (about 2 per serving) or smaller for appetizer-size.","Add oil to a skillet.","Pan fry the cakes for 3–4 minutes on each side or until golden brown.","Remove from skillet and drain on paper towels.","Serve cakes topped with the sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_Cakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Dungeness_crab_cake_at_Oso_-_Sarah_Stierch.jpg/960px-Dungeness_crab_cake_at_Oso_-_Sarah_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Crab Dip","name":"Crab Dip","ingredients":["1 cup (7½ ounces / 200 g) crab meat","1 cup mayonnaise","½ cup sour cream","1 teaspoon lemon juice","3 teaspoons dry sherry","Salt to taste","Freshly-ground pepper to taste"],"steps":["Drain, rinse, and pick over crab meat to remove any bits of shell and cartilage.","Combine all ingredients, blending well.","Refrigerate until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Baked_crab_dip_%281%29.jpg/960px-Baked_crab_dip_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Breville USA","licence":"CC BY 2.0"},{"title":"Cookbook:Corny Soufflé","name":"Corny Soufflé","ingredients":["1 package (16 ounces) frozen corn","1 cup milk","3 eggs","2 tablespoons white granulated sugar","⅛ teaspoon salt","1 tablespoon butter, cut into 6 pieces"],"steps":["Preheat oven to 325°F.","Put frozen corn, milk, eggs, sugar, and salt into a blender.","Blend on medium until ingredients are mixed thoroughly.","Pour into a medium-sized baking dish coated with cooking spray.","Dot the top with butter pieces.","Bake for 70 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorny_Souffl%C3%A9","country":"United States","pageImageChecked":true},{"title":"Cookbook:Corom Chatni (Mango Chutney with Hot Chillies)","name":"Corom Chatni (Mango Chutney with Hot Chillies)","ingredients":["1 firm, almost-ripe mango","1 fresh red or green chilli pepper, stemmed, slit lengthwise, seeded and chopped (see note)","1 tsp cilantro or mint, chopped","1 tsp salt","⅛ tsp cayenne pepper","2–3 Tbsp fresh orange juice, or a mixture of orange and lime juice"],"steps":["Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then, hold the mango upright on its stem end on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Turn it the other way and cut off the flesh from the other side of the stone.","Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares.","Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs.","You will now have the inverted skin of the mango with cubes of flesh attached—cut the cubes off with a sharp knife.","Place the mango cubes in a small bowl.","Add the chilli, cilantro, cayenne, orange/lime juice and salt and mix gently with a spoon.","Leave to marinate in the refrigerator for 1–2 hours before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACorom_Chatni_(Mango_Chutney_with_Hot_Chillies)","country":"India","pageImageChecked":true},{"title":"Cookbook:Crab Meat Ravioli Filling","name":"Crab Meat Ravioli Filling","ingredients":["1 tbsp butter","½ cup finely-diced onion","¼ cup finely-diced celery","9 oz crab meat, fresh or canned (see notes)","2 tbsp Dijon mustard","2 tbsp heavy cream","1 large egg, beaten","2 tbsp lemon juice","2 tbsp parsley, chopped","¼ cup bread crumbs","¼ tsp salt (if using fresh crabmeat)","¼ tsp black pepper"],"steps":["Sauté the onion and garlic in the butter over low heat until soft, about 15 minutes.","Combine crab meat, mustard, cream, egg, lemon juice, parsley, bread crumbs and seasonings in a bowl.","Add the onion and celery and mix until well blended but not homogeneous.","Cover and refrigerate until the pasta dough is ready."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_Meat_Ravioli_Filling","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Coronation Chicken","name":"Coronation Chicken","ingredients":["1 ea. (2.3 kg / 5 lb) chicken, poached (or other cooked chicken)","1 tbsp vegetable oil","1 small onion, finely chopped","1 tbsp curry paste","1 tbsp tomato purée","100 ml red wine","1 bay leaf","½ ea. lemon, juiced","4 apricot halves, finely chopped","300 ml (½ pint) mayonnaise","100 ml (4 fl oz) whipping cream","Salt","Pepper","Watercress to garnish"],"steps":["Skin the chicken if needed, and cut it into small pieces. Traditionally the chicken is cooked whole in advance, but alternatively you can use raw chicken and grill the chicken pieces at this point.","In a small saucepan, warm a small amount of vegetable oil.","Add the onion to the pan and cook gently until soft (about 3 minutes).","Add the curry paste, tomato puree, wine, bay leaf and lemon juice. Simmer uncovered for about 10 minutes until well-reduced. Strain and leave to cool.","Purée the chopped apricots in a blender or processor. Beat the cooled sauce into the mayonnaise with the apricot purée.","Whip the cream to stiff peaks, and fold into the mixture.","Season with salt and pepper, and a little lemon juice if necessary.","Fold in the chicken pieces, garnish with watercress, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACoronation_Chicken","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Coronation_Chicken.jpg/960px-Coronation_Chicken.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James F. Carter","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Country Roast Chicken Seasoning","name":"Country Roast Chicken Seasoning","ingredients":["1 cup paprika","¼ cup salt","¼ cup lemon pepper","¼ cup dried rosemary","¼ cup dried thyme","¼ cup chipotle powder"],"steps":["Combine all ingredients in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACountry_Roast_Chicken_Seasoning","pageImageChecked":true},{"title":"Cookbook:Country Roast Chicken","name":"Country Roast Chicken","ingredients":["1 ea. (3 lbs) broiler/fryer chicken, giblets removed","¼ cup Country Roast Chicken Seasoning","3 sprigs rosemary","8 sprigs thyme","1 large lemon, sliced thinly","1 large lemon, cut in wedges","2 tbsp butter"],"steps":["Loosen skin from chicken. Rub flesh with chicken seasoning.","Place lemon slices in the bottom of a roasting pan and place chicken on top.","Stuff chicken cavity with thyme, rosemary, and lemon wedges.","Place 1 tbsp butter under the skin of each breast.","Insert an oven-safe probe thermometer into the breast but not touching the butter.","Bake in a 325°F oven until breast internal temperature reaches 165°F and thigh meat reaches 170°F.","Cover with foil and let rest 10 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACountry_Roast_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/02023_0153_Roasted_Chicken%2C_Cucumber_Salad_and_Potatoes.jpg/960px-02023_0153_Roasted_Chicken%2C_Cucumber_Salad_and_Potatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Crab Fried Rice","name":"Crab Fried Rice","ingredients":["5 tbsp olive oil","2 cloves garlic, minced","2 cloves red onion, sliced","150 g bean sprouts, soaked in hot water","2 big red chilli, cut into small pieces","2 cans (200 g) crab, drained","3 scallion, cut into 1 cm pieces","1 plate (500 g) cooked rice","2 tbsp fish sauce","1 tbsp salt","1 tbsp black pepper"],"steps":["Stir fry the crab in the 5 tbsp oil for 1 minute. Remove from the heat, and reserve.","Heat the remaining oil, and use to stir fry the garlic, red onion, scallion, and red chillies for 1 minute until fragrant.","Add the fried crab and bean sprouts. Stir until the crab changes color.","Add the rice, fish sauce, salt, and black pepper. Stir until well-mixed.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Crab_Roe_Sauce_Seafood_Fried_Rice_-_Aberdeen_Seafood_2025-09-08.jpg/960px-Crab_Roe_Sauce_Seafood_Fried_Rice_-_Aberdeen_Seafood_2025-09-08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Country Fried Chicken","name":"Country Fried Chicken","steps":["Combine seasonings for chicken and buttermilk in a large container. Add chicken, toss to coat, and refrigerate overnight to a day.","Drain chicken in a colander and dredge in flour. Set aside 2–3 minutes.","Heat enough shortening in a 12-inch cast-iron skillet to 325°F. Add thighs to the center, and breasts and legs to the outer part. Fry 10–12 minutes on each side or until golden brown and internal temperature of thighs is 180°F.","Remove from pan and drain on a cooling rack. Cover loosely with foil and set aside.","Pour out all fat except 2 tbsp from pan and place over medium high heat. Add all-purpose flour to pan and whisk continuously until mixture turns blond.","Deglaze pan with broth and whisk continuously until liquid has reduced by ⅔.","Add milk, cream, and pepper; bring to a boil. Cook, whisking occasionally, until liquid has reduced to 1 cup and is thickened. If gravy is too thick, add ¼ cup milk at a time.","Serve chicken smothered with cream gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACountry_Fried_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Country_Fried_Steak_Breakfast_at_Shoney%27s.jpg/960px-Country_Fried_Steak_Breakfast_at_Shoney%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pointnshoot","licence":"CC BY 2.0"},{"title":"Cookbook:Cornstarch Slurry","name":"Cornstarch Slurry","ingredients":["1 tablespoon cornstarch","2 tablespoons cold water"],"steps":["Pour the cornstarch in a cup.","Add water and mix thoroughly with a fork. Re-mix as needed to keep the cornstarch in suspension."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACornstarch_Slurry","pageImageChecked":true},{"title":"Cookbook:Crab Meat Canapé","name":"Crab Meat Canapé","ingredients":["1 cup Béchamel Sauce Louisiannaise","Salt to taste","White pepper to taste","1 small bunch green onions, chopped","2 tbsp butter","1 tbsp butter, room temperature","1 lb (about 0.5 kg) jumbo or regular-size fresh white lump crab meat (from the body only, not the claws)","2 egg yolks","2 tbsp fine breadcrumbs","2 tsp Parmesan cheese","4 slices toast","1 tsp flat-leaf parsley, finely chopped","1 lemon, cut into wedges"],"steps":["Pick over crabmeat carefully with your fingers to assure the absence of crab shell. This is necessary.","Sauté green onions in butter over medium heat until soft. Do not allow onions to brown.","Add white lumpfish crab meat, then fold in béchamel sauce. When mixture begins to simmer, remove from heat and fold in beaten egg yolks.","Refrigerate mixture for 10 minutes in order to form canapés. Or, let stay in refrigerator overnight until ready to use.","Preheat oven to 350 °F (190 °C).","Combine breadcrumbs and Parmesan cheese in a mixing bowl.","Trim the ends of the toast. Place trimmed toast on a baking sheet and spoon refrigerated crabmeat mixture onto toast using an ice-cream scoop.","Sprinkle canapés with breadcrumbs and Parmesan cheese mixture. Dot each canapé with soft butter.","Bake canapés for 20 minutes.","Garnish each serving with flat-leaf parsley and a wedge of lemon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_Meat_Canap%C3%A9","pageImageChecked":true},{"title":"Cookbook:Crab and Corn Salad","name":"Crab and Corn Salad","ingredients":["8 oz imitation crab meat","16 oz canned whole kernel sweet corn","½ cup mayonnaise","1–2 green onions","Shredded cheese (optional)"],"steps":["Chop imitation crab meat and green onions.","Combine the above, corn and mayonnaise in an appropriately-sized bowl.","Mix well.","Add shredded cheese to taste and mix again."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrab_and_Corn_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Jumbo_Lump_Crab_Cake_%2820800485648%29.jpg/960px-Jumbo_Lump_Crab_Cake_%2820800485648%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralph Daily from Birmingham, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Couscous bil Khodra (Libyan Vegetable Couscous)","name":"Couscous bil Khodra (Libyan Vegetable Couscous)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","2 cloves of garlic, minced","1 carrot, diced","1 zucchini, diced","1 bell pepper, diced","1 cup green beans, trimmed and cut into bite-sized pieces","1 cup canned chickpeas, rinsed and drained","2 tomatoes, diced","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon ground turmeric","½ teaspoon paprika","Salt, to taste","Pepper, to taste","2 cups vegetable broth","2 cups couscous","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.","Add the diced carrot, zucchini, bell pepper, and green beans to the pot. Stir and cook the vegetables for a few minutes until they start to soften.","Add the diced tomatoes, chickpeas, cumin, coriander, turmeric, paprika, salt, and pepper to the pot. Stir well to coat the vegetables with the spices.","Pour the vegetable broth into the pot. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the vegetables simmer for about 15–20 minutes, or until they are tender.","Meanwhile, prepare the couscous according to the package instructions. Typically, couscous is steamed or soaked in hot water until it becomes fluffy and tender. Fluff the cooked couscous with a fork.","Once the vegetables are cooked, remove the pot from the heat. Gently stir in the cooked couscous, ensuring that it is well-incorporated with the vegetables.","Taste and adjust the seasoning if needed. You can add more salt, pepper, or spices according to your preference.","Serve hot, garnished with freshly chopped parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACouscous_bil_Khodra_(Libyan_Vegetable_Couscous)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Cream Cheese Wontons","name":"Cream Cheese Wontons","ingredients":["1 cup cream cheese","16 wonton wrappers or 24 egg roll wrappers","Oil (for frying)","Sweet and sour sauce"],"steps":["Heat oil in a deep-fat fryer or pour into a deep skillet on high temperature.","While oil is heating, lay out as many wrappers as you plan to use. Have a small bowl of water nearby to wet your fingers.","Put a small dab of cream cheese in one corner of each wrapper, about ½ inch from the edges. Use about 2 tsp for larger egg roll wrappers or 1 tsp for smaller wonton wrappers.","Using your fingers, wet the two edges nearest the cream cheese, then fold the other half down and seal the edges, making a triangle shape. Seal the edges tightly, but try to leave small gaps at the corners so the triangles will not expand so much that they burst.","Drop several wontons into hot oil at a time. Turn over when the edges start to brown and cook for another minute or two.","Set on paper towels to drain, then serve hot with sweet-and-sour sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_Cheese_Wontons","pageImageChecked":true},{"title":"Cookbook:Creamy Delight Smoothie","name":"Creamy Delight Smoothie","ingredients":["1 banana","6 strawberries","1 cup milk","3 tbsp yogurt","5 scoops vanilla ice cream","1 cup cream","2 tsp apple juice","2 tsp vanilla extract"],"steps":["Purée all ingredients together in a blender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Delight_Smoothie","pageImageChecked":true},{"title":"Cookbook:Creamy Mustard Vinaigrette","name":"Creamy Mustard Vinaigrette","ingredients":["6 tablespoons Dijon mustard","5 tablespoons olive oil (light or virgin)","2 teaspoons white wine vinegar or cider vinegar","1 tablespoon honey","Salt to taste","Freshly-ground pepper to taste"],"steps":["Mix all ingredients except oil until well blended.","Slowly mix in oil until fully incorporated.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Mustard_Vinaigrette","pageImageChecked":true},{"title":"Cookbook:Cream of Duck and Mushroom Soup","name":"Cream of Duck and Mushroom Soup","ingredients":["4 cups (950 ml) duck stock","3 duck egg yolks (chicken egg yolks will work too)","2 cups (480 ml) milk or half and half","½ cup (120 ml) chopped duck meat","8 oz (225 g) sliced mushrooms","½ tsp thyme","nutmeg to taste (optional)"],"steps":["Heat duck stock in a heavy, covered saucepan over medium heat.","Add thyme, chopped duck meat, and mushrooms, and cook until mushrooms are tender.","In a mixing bowl, whisk egg yolks and milk until well-blended, then slowly add to soup.","Stir continually until soup mixture begins to thicken.","Sprinkle in nutmeg and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_of_Duck_and_Mushroom_Soup","pageImageChecked":true},{"title":"Cookbook:Creamy Aioli Salsa","name":"Creamy Aioli Salsa","ingredients":["1 lime","Several tomatoes, chopped","Olive oil","1 pinch salt","5 cloves garlic","1 or more jalapeño chiles or serrano chiles, chopped","1 bunch cilantro (optional), chopped"],"steps":["Squeeze the lime juice into a blender-safe bowl.","Add 2 teaspoons of olive oil and all other ingredients.","Use an immersion blender to blend everything to a purée.","Gradually blend in more olive oil, tasting, until the mixture reaches your desired creaminess."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Aioli_Salsa","pageImageChecked":true},{"title":"Cookbook:Cream Cheese Mints","name":"Cream Cheese Mints","ingredients":["4 oz (125 g) softened cream cheese","3½ cups (875 ml) icing sugar","⅛ teaspoon (0.5 ml) peppermint flavouring","¾ cup (175 ml) white granulated sugar"],"steps":["Combine cream cheese, icing sugar and peppermint flavouring in large bowl. Stir until mixed.","Roll dough into small balls.","Roll balls in bowl of icing sugar.","Press small balls with bottom of glass until flat.","Chill. Store in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_Cheese_Mints","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Crawfish Boil","name":"Crawfish Boil","ingredients":["½ gallon (2 liters) water","2 tbsp cayenne pepper","2 tbsp dried dill weed","2 tbsp garlic powder","2 tbsp onion powder","3 tbsp salt","2 tbsp paprika","2 tbsp black pepper","2 tsp ground cinnamon","Lemon zest","1 pound (450 g) purged live craw/crayfish"],"steps":["Bring water to a boil in a stockpot or your tallest pot. Stir in seasonings.","Add crawfish, making sure to leave any dead ones behind. Cook for 7 minutes.","Turn off the heat and leave on the burner for 8 minutes. This allows the crawfish to soak in and absorb the flavorful broth without overcooking.","Drain through a colander and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrawfish_Boil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Crawfish_Boil_-_July_2017.jpg/960px-Crawfish_Boil_-_July_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JoanDragonfly","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cream of Mushroom Soup","name":"Cream of Mushroom Soup","ingredients":["60 g mushrooms, sliced","10 g butter","10 g flour","15 g diced onion","2 bay leaves","180 ml milk or white stock","Seasoning to taste","20 ml cream","Mushrooms, cut Brunoise, for garnish","Parsley"],"steps":["Heat the butter in a heavy sauce pot or pan, add chopped onion and mushroom, and stir for few seconds until just transparent. Don't let the mushroom brown.","Add flour, and stir to make roux. Don't let it brown.","Gradually whisk in the milk or stock, and bring to boil.","Simmer the soup for 10 to 15 minutes until mushroom is cooked.","Pass the soup through a food mill or use a blender to purée it.","Add the purée of mushroom into the soup, then add enough hot milk or cream to the soup to bring it to proper consistency. Do not boil.","Season to taste, and garnish with brunoised mushroom and parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_of_Mushroom_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Cream_Mushroom_soup_2.jpg/960px-Cream_Mushroom_soup_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Redeemer|Vodesnet","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Creamed Corn","name":"Creamed Corn","ingredients":["1 can (15.25 oz / 432 g) whole kernel sweet corn, drained (reserve the liquid)","½ red bell pepper (or other suitable red vegetable), diced","2 Tablespoons (30 g) butter","¼ cup (60 ml) cream, half-and-half, or whole milk","Salt to taste","Black pepper to taste"],"steps":["Drain the can of corn, reserving the liquid.","Put half of the corn into a bowl and purée it with a wand blender, adding some liquid from the can if necessary to keep it from getting too dry.","Pour puréed corn into a saucepan and add remaining whole corn kernels.","Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.","Salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamed_Corn","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Creamed_corn.jpg/960px-Creamed_corn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Creamy Mushroom Pasta","name":"Creamy Mushroom Pasta","ingredients":["1 serving uncooked pasta (⅔ cup / 75 g / 2.6 oz) (suggestion: whole wheat linguine)","1 tablespoon unsalted butter","2 garlic cloves, minced","8 oz (230 g) white button mushroom, stems removed","2 tablespoons dry white wine","¼ cup (60 ml / 2 oz) heavy cream","¼ cup (60 ml / 2 oz) low-sodium chicken bone broth","Salt to taste","¼ cup (30 g / 1.1 oz) grated parmesan cheese","Freshly-ground black pepper","Chopped fresh parsley for garnishing"],"steps":["In a large pot, cook pasta in salted boiling water for 8–9 minutes or according to the package directions until al dente. Drain.","Meanwhile, in a large skillet, melt butter over medium-high heat. Stir in minced garlic and let it cook for about 30 seconds until fragrant.","Place mushrooms in the skillet, cup side up. Cook for 3–5 minutes or until mushrooms start shrinking, moving the mushrooms around with a spatula occasionally.","Add white wine; continue cooking to let the wine and mushroom juice evaporate (about 3 minutes).","Pour heavy cream and chicken bone broth into the skillet, and add a generous pinch of salt. Switch to medium heat and cook until the cooking liquid is slightly thickened, flipping the mushrooms a couple times.","Sprinkle Parmesan cheese over the mushrooms and gently stir until the cheese is melted. Taste and add more salt if desired.","Toss the cooked pasta into the skillet. Combine well with the mushroom mixture, then transfer to a serving plate.","Sprinkle with freshly ground black pepper and garnish with chopped parsley. Add more grated Parmesan cheese if desired. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Mushroom_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e4/Creamy_Mushroom_Pasta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sharon Chen","licence":"CC BY 3.0"},{"title":"Cookbook:Cranberry Walnut Fudge","name":"Cranberry Walnut Fudge","ingredients":["2 cups white granulated sugar","½ cup butter","¾ cup sour cream","2 cups white chocolate chips","7 ounces (198 g) marshmallow creme","1 teaspoon vanilla extract","2 cups chopped walnuts","1 cup dried cranberries"],"steps":["Place butter, sour cream, and sugar into a saucepan. Put the saucepan on a stove and cook for 15 minutes over medium heat.","Remove from heat and add vanilla extract, marshmallow creme, and white chocolate chips.","Using a mixing spoon, stir until the mixture is smooth.","Fold in the walnuts and cranberries.","Pour the mixture into an 8x8-inch baking pan.","Put the pan into the refrigerator to cool for 1 hour.","Unmold and cut into 1-inch pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACranberry_Walnut_Fudge","pageImageChecked":true},{"title":"Cookbook:Creamy Cornstarch Scrambled Eggs","name":"Creamy Cornstarch Scrambled Eggs","ingredients":["3 large eggs","3 tbsp unsalted butter","1½ tbsp whole milk","1¾ tbsp cornstarch or potato starch"],"steps":["In a cup, whisk together the milk and cornstarch until it is free of lumps.","Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.","Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.","Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds).","Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11–12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!","Transfer them onto a plate.","Season with black pepper to taste and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Cornstarch_Scrambled_Eggs","pageImageChecked":true},{"title":"Cookbook:Cream Cheese-Stuffed Bell Peppers","name":"Cream Cheese-Stuffed Bell Peppers","ingredients":["4 bell peppers (assorted colors), stemmed and seeded","Salt, to taste","Pepper, to taste","1 cup cream cheese","2 strips bacon, crisp cooked and crumbled","¼ cup unsalted butter, cut into small cubes","Hot sauce, to taste"],"steps":["Combine cheese, bacon, butter, salt, pepper, and hot sauce. Place into a piping bag without a tip and pipe into each pepper.","Place on an ungreased half-sheet pan.","Bake in a 375°F oven about 35 minutes, or until browned and bubbly on top.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_Cheese-Stuffed_Bell_Peppers","pageImageChecked":true},{"title":"Cookbook:Cream Cheese American Buttercream","name":"Cream Cheese American Buttercream","ingredients":["1 cup (225 g) block-style cream cheese, cold","1 stick (113 g) unsalted butter, cold","3½ cups (425 g) powdered sugar","1 teaspoon vanilla extract","¼ teaspoon salt"],"steps":["Put the cream cheese in a bowl and mix just enough to smooth out lumps. Do not overmix. Set aside.","Cream the butter in another bowl until smooth and creamy.","Beat in powdered sugar in 3–4 batches. It may look crumbly at first, but don't worry—it will come together into a ball, like a dough.","Beat in salt and vanilla.","Add all of cream cheese and mix in until smooth. Do not overmix, as it can make the frosting runny."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_Cheese_American_Buttercream","country":"United States","pageImageChecked":true},{"title":"Cookbook:Creamy Tomato and Bean Soup","name":"Creamy Tomato and Bean Soup","ingredients":["1 tbsp olive oil or neutral cooking oil","1 medium yellow onion, roughly chopped","Salt and pepper to taste","1 can (15 oz / 425 g) white beans, with liquid","5–10 cloves garlic (according to preference), peeled and cut in half","½ tsp dried oregano","2 leaves fresh sage, torn in half by hand","2 cans (30 oz / 850 g) crushed or diced tomatoes","1 can (6 oz / 170 g) tomato paste","1 pinch of crushed red pepper","1 cup (237 ml) water","8 oz (225 g) cream cheese","10–20 leaves of fresh basil, chiffonaded or torn to strips by hand"],"steps":["Heat the oil in a large pot over medium heat for about 30 seconds or until it begins to shimmer.","Add onions to the large pot of oil, and season with salt and pepper. Cook about 2 minutes until softened, stirring occasionally to prevent burning.","Add the beans with their liquid, garlic, oregano, and sage. Simmer for 3–5 minutes.","Add the tomatoes, tomato paste, red pepper, and water. Simmer an additional 5–10 minutes, stirring occasionally.","Remove from heat, stir in the cream cheese. and break up any large piece with the stirring utensil.","Let the soup cool for 1–2 minutes, then use either a blender or stick blender to purée the soup.","Return the puréed soup to the stove at the lowest heat setting for an additional 10–15 minutes, stirring often to prevent burning.","Just before serving, stir in fresh basil leaves, reserving a handful to garnish each bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACreamy_Tomato_and_Bean_Soup","pageImageChecked":true},{"title":"Cookbook:Cream Soda","name":"Cream Soda","ingredients":["1½ tsp (7.5 ml) vanilla extract","½ cup (120 ml) water","½ cup (120 ml) white sugar","Carbonated water, as needed"],"steps":["Combine the vanilla extract, water, and sugar in a pot.","Boil the mixture until it reduces to about 5 oz (150 ml) syrup.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACream_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Hale%27s_Blue_Boy_Cream_Soda_Syrup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thomas Firth","licence":"Public domain"},{"title":"Cookbook:Crotopo Soup","name":"Crotopo Soup","ingredients":["Clear soup","½ pound (230 g) lean veal","3 ounces (85 g) cooked ham","1 egg yolk","Salt","Pepper","1 pinch of nutmeg","French bread rolls","Broth"],"steps":["Pound the veal in a mortar.","Add ham with some fat in it, the egg yolk, salt, pepper, and very little nutmeg, and pound some more.","Pass through a sieve.","Cut the rolls into slices and spread them with the meat mixture.","Place them in the oven and bake until colored.","Cut the rolls in halves or quarters, and place them in a tureen.","Just before serving, pour a very good clear broth over them."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrotopo_Soup","pageImageChecked":true},{"title":"Cookbook:Crispy Gingerbread Cookies","name":"Crispy Gingerbread Cookies","ingredients":["⅔ cup (~160 g) packed light brown sugar","⅔ cup (~160 g) molasses","1 teaspoon ginger","1 teaspoon cinnamon","½ teaspoon salt","1 ½ teaspoon (½ tablespoon) baking soda","⅔ cup (~160 g) butter","1 egg","4 cups (1 quart/ 500g) flour"],"steps":["Pour sugar, molasses, spices, and salt into large saucepan.","Bring to boil and remove from heat.","Add the baking soda and butter and stir until butter melts.","Quickly stir in egg, and then add flour. Mix well.","Chill for several hours until firm enough to roll.","Preheat oven to 325 °F (170 °C).","Roll out until thin on lightly-floured surface.","Cut with cookie cutters and place on cookie sheet sprayed with non-stick cooking spray.","Bake for about 15 minutes at 325 °F (170 °C) and cool on racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Gingerbread_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/CrispyGingerbreadCookies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alcinoe at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Crispy Chicken","name":"Crispy Chicken","ingredients":["4 bone-in chicken thighs","⅓ cup Italian dressing","1½–2 cups bread crumbs"],"steps":["Remove the skin and fat from the chicken thighs with kitchen shears.","Place thighs in a container with Italian dressing. Seal and shake to coat.","If you have the time, allow the chicken to marinate for extra flavor.","While chicken marinates, put bread crumbs in a medium bowl.","Put marinated chicken thighs in the bowl one at a time, and coat them with crumbs, adding extra bread crumbs as needed.","Place breaded chicken on a cookie sheet or other baking pan.","Bake on the oven's center rack at 350°F for 45 to 55 minutes or until bread crumbs are browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Two_Peck_Crispy_Chicken_Cannington%2C_2026_%2801%29.jpg/960px-Two_Peck_Crispy_Chicken_Cannington%2C_2026_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Crock Pot Beef Stew","name":"Crock Pot Beef Stew","ingredients":["2 pounds (900 g) stew beef, cut into 1-inch (2.5 cm) cubes","5 carrots, cut into 1-inch pieces","1 large onion, cut into chunks","3 stalks celery, sliced","1 large can tomatoes","½ cup quick-cooking tapioca","1 whole clove or ½ tsp ground cloves","2 bay leaves","Salt to taste","Pepper to taste"],"steps":["Trim all fat from meat.","Put all ingredients in crockpot; mix thoroughly.","Cover and cook on low 12 hours or on high 5 to 6 hours.","Remove bay leaves before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrock_Pot_Beef_Stew","pageImageChecked":true},{"title":"Cookbook:Crock Pot Potato Soup","name":"Crock Pot Potato Soup","ingredients":["5 large potatoes, diced","3 medium onions, diced","5 cups water","1 tablespoon parsley","1 stalk celery, diced","1 teaspoon salt","Black pepper, to taste","4 cups chicken broth","4 to 5 tablespoons butter","1 (13-ounce) can evaporated milk"],"steps":["In a slow cooker, combine potatoes, onions, water, parsley, celery, salt, pepper, chicken broth and butter.","Cook until done -- on low heat, 9 to 11 hours, or on high heat, 3 to 4 hours.","When done, add milk and reheat.","Serve plain or use an immersion blender/put mixture in blender for a smoother soup.","Reheat if necessary."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrock_Pot_Potato_Soup","pageImageChecked":true},{"title":"Cookbook:Crispy Sweet Potato Fries","name":"Crispy Sweet Potato Fries","ingredients":["4 sweet potatoes, julienned","¾ cup maple syrup","2 tbsp dark brown sugar","1 tsp cinnamon","1 tsp vanilla","1 pinch of salt","Oil for deep frying"],"steps":["Cover potatoes with water. Bring to a rolling boil and cook until tender.","Drain thoroughly and cold shock in a bowl of iced water. Drain again.","Combine syrup and vanilla; set aside.","Heat oil to 375°F and deep fry potatoes in batches until golden brown and crispy. Drain on a cooling rack.","Combine remaining ingredients and sprinkle on potatoes once all fried.","Warm syrup mixture in a large saucepan over low heat; toss with potatoes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Sweet_Potato_Fries","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Argentine_Sweet_Potato_Chips_with_Sugar_and_Salt.png/960px-Argentine_Sweet_Potato_Chips_with_Sugar_and_Salt.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Crown Roast of Lamb","name":"Crown Roast of Lamb","ingredients":["2 racks of lamb, trimmed and frenched","2 tbsp thyme, finely chopped","1 tbsp rosemary, finely chopped","Kosher salt","Freshly-ground black pepper","Olive oil","1 ½ tbsp smoked paprika","1 tbsp garlic powder"],"steps":["Brush both racks of lamb with olive oil. Sprinkle with paprika, garlic powder, and kosher salt and freshly ground black pepper. Rub seasonings into the meat.","Place both racks in a bundt pan and tie the end bones together with butcher's twine.","Place on the middle rack of the oven and roast for 30–35 minutes, until the meat reaches an internal temperature of 145°F for medium rare.","Remove and let rest 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrown_Roast_of_Lamb","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/Crown_roast_of_lamb.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"Cookbook:Crispy Roast Potatoes","name":"Crispy Roast Potatoes","ingredients":["5 large red-skinned or small Russet potatoes, cut into 1 ½-inch cubes","Salt","Freshly-ground black pepper","¾ cup olive oil","2 tbsp Italian seasoning","1 tbsp garlic powder","Flour"],"steps":["Combine olive oil, Italian seasoning, and garlic. Set aside.","Cook potatoes in a large pot of boiling salted water until slightly tougher than tender.","Drain potatoes, then dredge in flour. Set out on a cooling rack and let dry for 1 hour.","Add potatoes to oil mixture and toss to coat. Spread out in a single layer on a greased sheet pan.","Season potatoes with a small handful of salt and a lot of freshly-ground black pepper.","Place in the bottom third of a 500°F oven until well browned and crispy on the outside (15–20 minutes), stirring halfway through.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Roast_Potatoes","pageImageChecked":true},{"title":"Cookbook:Crispy Fish Sandwich","name":"Crispy Fish Sandwich","ingredients":["4 fresh or frozen tilapia fillets, thawed if frozen","1 tbsp salt","1 tbsp freshly-ground black pepper","1 tbsp garlic powder","1 ½ tbsp cayenne pepper","Cornmeal","Freshly-squeezed lemon juice","Olive oil","4 ea. 3-inch ciabatta buns, split in half","2 ½ quarts peanut, canola, corn, safflower, or soybean oil","1 cup mayonnaise","1 small jalapeño, finely minced","¼ dill pickle, finely chopped","1 cup arugula"],"steps":["Season fish with salt, pepper, garlic powder, and cayenne.","Dredge fish in cornmeal and dip in lemon juice. Dredge again in cornmeal and let sit 2–3 minutes.","Heat oil to 350°F. Working carefully, add fish. Fry 2 at a time for three minutes. Drain on a cooling rack set in a sheet pan. Repeat with remaining fish.","Brush cut sides of bun with olive oil. Season with kosher salt and freshly-ground black pepper.","Place cut side down on a grill pan preheated over medium high heat. Cook until marked and toasted.","Combine mayonnaise, jalapeño, and pickle. Spread mixture liberally on cut side of grilled buns. Set aside.","Place a piece of fish on top of half the buns. Top with arugula and then top with another half-bun. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Fish_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/McDonald%27s_Filet-O-Fish_sandwich_%281%29.jpg/960px-McDonald%27s_Filet-O-Fish_sandwich_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Crispy Breaded Burgers","name":"Crispy Breaded Burgers","ingredients":["1 pound ground beef chuck","Olive oil","Salt","Freshly ground black pepper","3 eggs, beaten","Panko breadcrumbs","4 hamburger buns, split in half and toasted","Mayonnaise"],"steps":["Form chuck into 4-ounce patties, about ¾ inch thick, with a slight depression in the middle. Season on both sides with salt and freshly ground black pepper.","Dip burgers into beaten egg. Dredge in panko breadcrumbs and set aside.","Heat a griddle over medium high heat for 2–3 minutes. Add enough olive oil to generously coat the pan, and add patties. Cook 3 minutes per side for medium rare, 4 minutes for medium, and 5 minutes per side for well done.","Spread cut side of buns with mayo. Add a patty on top of the bottom half of a bun, then top with top half. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Breaded_Burgers","country":"United States","pageImageChecked":true},{"title":"Cookbook:Crispy Santa Fe Chicken","name":"Crispy Santa Fe Chicken","ingredients":["4 ea. (28–32 ounces) boneless skinless chicken breasts","½ cup crushed garlic-flavored croûtons","¼ cup unsalted butter, melted","½ tsp freshly-ground cumin","1 tbsp chili powder","1 tbsp salt","1 tbsp cayenne pepper","1 tbsp freshly-ground black pepper","¾ cup grated Monterrey Jack cheese","Olive oil"],"steps":["Preheat oven to 425°F.","Combine butter, seasonings, and salt in a pie plate or a large wide dish.","Dip chicken into egg mixture then dredge into croûton crumbs. Let rest 2–3 minutes.","Coat chicken pieces on olive oil then place on a greased baking pan.","Insert a probe thermometer into one of the pieces, and bake in the oven until internal temperature reaches 165°F.","Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Santa_Fe_Chicken","pageImageChecked":true},{"title":"Cookbook:Crispy Buffalo Shrimp","name":"Crispy Buffalo Shrimp","ingredients":["2 pounds medium shrimp with tails, peeled and deveined","Freshly-squeezed lemon juice","Cornmeal","⅓ cup melted unsalted butter","3 tbsp salt","3 tbsp freshly-ground black pepper","⅓ cup hot sauce","2 tsp soy sauce","3 cloves garlic, smashed and very finely minced","2 ½ quarts peanut oil"],"steps":["Combine butter, hot sauce, soy, and garlic. Set aside.","Dip shrimp into lemon juice. Sprinkle with salt and pepper.","Dredge shrimp into cornmeal. Let rest 2–3 minutes.","Heat oil to 375°F. Fry shrimp in batches until golden brown, about 2 minutes. Drain on a cooling rack.","Toss shrimp in butter mixture. Serve warm with blue cheese dressing, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Buffalo_Shrimp","pageImageChecked":true},{"title":"Cookbook:Crispy Chicken Burgers","name":"Crispy Chicken Burgers","ingredients":["1 pound ground chicken","Poultry Shake","4 hamburger buns","Flour","2 ½ quarts peanut or canola oil","Freshly-squeezed lemon juice"],"steps":["Form chicken into 4 equal patties, about ½ inch thick. Season on both sides liberally with poultry shake. Set aside.","Pour lemon juice into a pie plate and place flour in another. Dip chicken into the lemon, then dredge in flour. Tap off excess, then let sit 2–3 minutes.","While chicken sits, heat oil in a deep fryer or cast-iron pot to 350°F. Add chicken and cook until golden brown and internal temperature reaches 165°F. Drain on a wire rack.","Serve chicken on buns with desired toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Chicken_Burgers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Burger-King-Chicken-Tenders.jpg/960px-Burger-King-Chicken-Tenders.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Crispy Salmon","name":"Crispy Salmon","ingredients":["4 ea. (24 ounces) skinless wild salmon fillets, pin bones removed","1 cup panko breadcrumbs","Olive oil","1 cup all-purpose flour","1 tbsp salt","1 tbsp freshly-ground black pepper","Freshly-squeezed lemon juice"],"steps":["Combine flour, salt, and pepper in a pie pan, place panko in another pan, and place lemon juice in a large bowl.","Using wet-hand dry-hand, dredge salmon into flour then into lemon, then into panko. Coat with olive oil and place on a sheet pan.","Bake in the center of a 375°F oven for 27 minutes or until slightly underdone.","Remove from oven, and heat up the broiler. Place salmon under broiler and cook until deeply browned.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Crispy_salmon_bones.jpg/960px-Crispy_salmon_bones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Crispy Calamari","name":"Crispy Calamari","ingredients":["1 pound squid tubes and tentacles","1 egg, beaten","1 cup iced lemon juice","1 cup all-purpose flour","Cornmeal","3 tbsp salt","3 tbsp freshly-ground black pepper","2 quarts peanut or safflower oil","1 tbsp chopped parsley","1 ½ tsp minced garlic"],"steps":["Rinse the squid thoroughly and pat dry. Cut the tentacles in half lengthwise and the tubes into ½-inch rings. Set aside.","Combine parsley, garlic, salt, pepper, eggs, flour, and lemon juice. Transfer to large bowl.","Dredge squid pieces in cornmeal, then wet mixture, then again in cornmeal. Set aside.","Heat oil in a deep-fryer or cast-iron Dutch oven to 400°F. Add squid, 4 at a time, and deep fry for 45 seconds to a minute. Drain on a wire rack and repeat with remaining squid.","Sprinkle calamari with some more kosher salt and freshly-ground black pepper, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrispy_Calamari","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Yummy_Calamari.jpg/960px-Yummy_Calamari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eximiousincorp","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Crullers (Twisted)","name":"Crullers (Twisted)","ingredients":["¼ cup (60 ml) butter","1 cup (240 ml) granulated sugar","2 eggs, well beaten","4 cups (950 ml) sifted all-purpose flour","3 teaspoons baking powder","¼ teaspoon ground nutmeg","½ teaspoon salt","1 cup (240 ml) milk","Fat for deep frying","Confectioners' sugar"],"steps":["Cream butter and sugar; add eggs.","Sift flour with baking powder, nutmeg, and salt. Mix into batter alternately with milk to make a dough. Chill dough.","Roll dough out ¼ inch (0.75 cm) thick. Cut dough into strips measuring 1 x 8 inches (2.5 x 20 cm).","Fold each strip in half lengthwise; twist several times and pinch ends together.","Deep fry in hot (380°F / 200˚C) fat on until golden brown, flipping to cook both sides.","Place crullers on absorbent paper to drain, and cool. Sprinkle with confectioners' sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrullers_(Twisted)","pageImageChecked":true},{"title":"Cookbook:Crullers (Round)","name":"Crullers (Round)","ingredients":["¼ cup (60 ml) granulated sugar","½ teaspoon salt","¼ cup (60 ml) shortening","1 cup (240 ml) boiling water","1 cup (240 ml) sifted all purpose flour","3 eggs","1 teaspoon vanilla extract","Fat for deep frying","Thin icing made from confectioners' sugar"],"steps":["Combine sugar, salt, shortening, and boiling water in a saucepan. Mix and bring to a rapid boil.","Mix in flour all at once, and cook until thickened, stirring constantly. Remove from heat.","Cool dough slightly. Beat in eggs one at a time, beating thoroughly after each addition. Add vanilla.","Transfer the dough to a pastry bag fitted with a medium-large round tip. Pipe dough into rings on greased parchment paper.","Heat enough fat for deep frying to 375°F (195°C).","Carefully turn parchment paper upside down so crullers will drop into fat. Deep fry until golden brown all over, flipping to cook both sides.","Remove crullers from fat, and place on paper towels to drain and cool.","Ice crullers with thin confectioners' sugar icing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrullers_(Round)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/French_crullers_in_a_doughnut_shop_display_case_in_California_2023_Jan_01.jpg/960px-French_crullers_in_a_doughnut_shop_display_case_in_California_2023_Jan_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jengod","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Crème Brûlée I","name":"Crème Brûlée I","steps":["With the oven rack adjusted to its lower middle position, preheat the oven to 300°F (150°C). Fold a kitchen towel to cover the bottom of a large roasting pan and arrange 12 ea. 5-ounce (150 ml) ramekins on the towel. The ramekins should not touch each other or the side of the roasting pan. If the roasting pan is not large enough, scale down the recipe.","Combine 3 cups of the cream and sugar in a medium saucepan. With a paring knife, halve the vanilla beans lengthwise and scrape the seeds into the saucepan. Submerge the pods in the cream. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Remove the saucepan from the heat and steep the mixture for 20 minutes to infuse the flavor.","Meanwhile, separate the eggs, placing the yolks in a large bowl and storing the whites for another use. Bring a kettle of water to a boil. After the cream has steeped remove the pods and stir in the remaining 3 cups of cream to cool the mixture.","Whisk the egg yolks until they are evenly combined. Add a cup of the cream mixture to the yolks and whisk until combined. Continue adding cups of cream and whisking until evenly colored. Pour the mixture through a fine mesh strainer into a second bowl. Ladle the mixture into the 12 ramekins.","Serve and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Br%C3%BBl%C3%A9e_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Cr%C3%A8me_br%C3%BBl%C3%A9e_vanilla.jpg/960px-Cr%C3%A8me_br%C3%BBl%C3%A9e_vanilla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P1898","licence":"CC BY 4.0"},{"title":"Cookbook:Crêpes I","name":"Crêpes I","steps":["Put the flour at the bottom of a mixing bowl and make a hole in the middle where you put the eggs, the melted butter, the salt and a bit of milk.","Mix well by hand, slowly combining the liquid with the flour to get a thick paste.","Continue mixing and slowly add the rest of the milk, mixing well to avoid making lumps.","Allow to stand, perhaps for several hours, whilst the gluten rests—this is very important for the final texture.","Heat a crêpe pan (non-stick recommended) or skillet. A drop of water can be used to test the pan temperature: too cold, and the water will sit on the pan, too hot and it will vanish immediately. At the right temperature, the water will seem to \"dance\" on the pan.","Grease the pan with some butter. Pour in some batter while tilting the pan to make the crêpe as thin as possible.","Cook for 30–60 seconds until the cooked side looks like the surface of the moon, then flip it over to cook the other side; with some practice, you can flip it in the air by swinging the pan. See the whole-wheat pancakes recipe for air-flipping instructions.","Serve with maple syrup, caster sugar, jam, spreads, etc. The crêpes can be filled and folded into triangles or rolled up."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%AApes_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Crepes_dsc07085.jpg/960px-Crepes_dsc07085.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Cucumber and Buttermilk Soup","name":"Cucumber and Buttermilk Soup","ingredients":["5 hot house cucumbers","4 cups scallions","6 cups buttermilk","1 cup cream","2 tbsp tarragon","2 tbsp lemon juice","1 tbsp sugar","Salt to taste","Pepper to taste"],"steps":["Peel cucumbers.","Dice into ¼-inch dice.","Finely chop scallions.","Mix everything together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber_and_Buttermilk_Soup","pageImageChecked":true},{"title":"Cookbook:Crystallised Orange Peel","name":"Crystallised Orange Peel","ingredients":["3 organic or unwaxed oranges (Sevilles are good)","90 g caster sugar (twice)","220 ml water (twice)"],"steps":["Peel just the skin of the washed, dried orange with a potato peeler (include only skin, no white pith).","Boil the peels in a syrup made from the sugar and water for 5 minutes. Remove peels from syrup.","Dry peels on a wire rack for 4 hours.","Boil peels again in a fresh syrup. Dry again on the wire rack until brittle (about 48 hours).","Grind in a clean coffee grinder and store in a sealed container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrystallised_Orange_Peel","pageImageChecked":true},{"title":"Cookbook:Cuban Picadillo","name":"Cuban Picadillo","ingredients":["2 pounds ground beef","¼ cup olive oil, divided","1 cup diced Oso Sweet onions","1 green pepper, diced","1 tablespoon chopped garlic","1 can (15 ounces) tomato sauce","2 teaspoons ground cumin","2 teaspoons dried oregano","½ cup raisins","½ cup chopped pimento-stuffed green olives","2 tablespoons red wine vinegar","Salt and fresh ground black pepper to taste"],"steps":["In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.","In same skillet, lightly brown onion, pepper, and garlic in remaining oil.","Add tomato sauce, cumin, and oregano; bring to boil.","Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.","Stir in beef, raisins, olives and season to taste with salt and pepper.","Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACuban_Picadillo","country":"Cuba","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Cuban_Picadillo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"MinerCRx","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cuban Sandwich I","name":"Cuban Sandwich I","ingredients":["Ham","Pernil (pork leg)","Swiss cheese, sliced","Tomatoes, sliced","Yellow deli mustard","Onions, sliced","Bread roll","Lettuce","Mayonnaise","Dill pickle","Spanish sausage (chorizo; optional)"],"steps":["Assemble like a normal sandwich."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACuban_Sandwich_I","country":"Cuba","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/Cuban_mix.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Averette","licence":"Public domain"},{"title":"Cookbook:Crème Brûlée II","name":"Crème Brûlée II","steps":["Preheat oven to 350°F (180°C). Before doing so, place a large flat pan with sides on the middle shelf and fill it with ¾–1 inch (2–2.5 cm) of water.","In a large mixing bowl, thoroughly mix the sugar, salt, vanilla, and egg yolks.","In a saucepan, heat the cream until it is piping hot (stir constantly), but be careful to not let it boil.","Slowly (about 1 cup a time) pour the hot cream into the mixing bowl with the other ingredients, while whisking briskly. If you add the cream too quickly, it will cook the eggs.","After all the ingredients are well-mixed, pour the mixture into eight individual ramekins.","Place the ramekins in the water bath in the oven, and bake until set (like Jell-O). The time depends on the size and depth of the dishes you use, as well as the material of which they're made. Usually, the time ranges from 25 to 50 minutes.","Remove the dishes from the oven and allow them to cool. Refrigerate for at least 4 hours; cover with plastic wrap and refrigerate until ready for serving.","When ready to serve, remove the ramekins from the refrigerator and place them on a fire-proof surface. Sprinkle a moderately thin coating of granulated white sugar on the top of each custard.","Using a propane blow-torch, carefully melt the sugar topping so that it forms a solid caramel sheet. Take care to not burn the sugar or the custard beneath it. It is very important that this step not be done with an oven, toaster oven, broiler rack, etc., as doing so will invariably cause the custard to overheat and dry out or burn before the sugar layer on top is properly melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Br%C3%BBl%C3%A9e_II","pageImageChecked":true},{"title":"Cookbook:Crème Chantilly","name":"Crème Chantilly","ingredients":["1 cup (250 ml) heavy cream","2 Tbsp sifted confectioner's (powdered) sugar","1–2 tsp vanilla extract, or cognac, rum, or liqueur"],"steps":["In a chilled 3-quart bowl, whip the cream until it forms soft peaks.","Fold in the powdered sugar and flavouring.","Refrigerate until ready to use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Chantilly","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Cr%C3%A8me_Chantilly.jpg/960px-Cr%C3%A8me_Chantilly.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Downey","licence":"CC BY 2.0"},{"title":"Cookbook:Crème Anglaise","name":"Crème Anglaise","ingredients":["1⅓ cups (315 ml) milk","4 egg yolks","3 oz (85 g) white granulated sugar","Flavoring (typically a vanilla bean or 1 teaspoon of vanilla extract)"],"steps":["Bring the milk and flavoring to a simmer in a medium saucepan. If using a vanilla bean, cut it lengthwise and add to the milk. After a short time and before the milk simmers, scrape the seeds from the inside of the beans and dispose of the husks.","Meanwhile, whisk the egg yolks and sugar thoroughly. The mixture should be pale yellow.","When the milk simmers, remove from heat and slowly pour about half of it into the egg mixture, mixing continuously. Pour the egg/milk mixture back into the saucepan with the remaining milk, stirring continuously, and return the saucepan to the stove.","Cook for a short time over medium heat, stirring continuously. Be careful to scrape the sides and corners regularly, and do not let the mixture boil.","Test for readiness by dipping a spatula into it and running your finger over the coated spatula. The crème is done when it is thick enough that the trail wiped away by your finger remains.","Remove the saucepan from heat and strain it through a metal strainer into another bowl. Stir it continuously for another two minutes, cooling it.","To complete cooling quickly, place the bowl in a larger bowl of ice and stir the crème until cool. If you have more time, you can place the bowl in the freezer, stirring periodically until it's cool. If you don't use one of these methods, a skin will form on top of the creme."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Anglaise","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Creme_anglaise_p1050168.jpg/960px-Creme_anglaise_p1050168.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Crème Pâtissière","name":"Crème Pâtissière","ingredients":["1 cup white granulated sugar","5 egg yolks","⅔ cup all-purpose flour","2 cups boiling milk","1 tbsp butter","1½ tbsp vanilla extract"],"steps":["In a 3-quart mixing bowl, beat the sugar into the egg yolks with a wire whisk until the mixture is pale yellow and forms a ribbon.","Beat in the flour.","While beating continuously, pour the hot milk onto the egg yolk mixture in a thin stream.","Pour the mixture into a saucepan and set over moderate heat, stirring constantly.","Bring to the boil slowly while stirring well to avoid lumps.","When it reaches the boil, stir for 2 to 3 minutes to cook the flour well, being careful not to burn it in the bottom of the pan.","Remove from the heat, then beat in the butter followed by the vanilla extract.","Cover the surface with a sheet of parchment paper to prevent a skin from forming and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_P%C3%A2tissi%C3%A8re","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Cr%C3%A8me_p%C3%A2tissi%C3%A8re_%288718516095%29.jpg/960px-Cr%C3%A8me_p%C3%A2tissi%C3%A8re_%288718516095%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Divya Kudua from Chennai, India","licence":"CC BY 2.0"},{"title":"Cookbook:Crème Saint-Honoré","name":"Crème Saint-Honoré","ingredients":["1 pint crème pâtissière, still hot","8 egg whites","a few drops lemon juice","1 pinch of salt","2 Tbsp superfine sugar OR granulated sugar"],"steps":["Mix any additional flavourings into the crème pâtissière.","Whip the egg whites with the salt until soft peaks form.","Sprinkle the sugar onto the egg whites and continue whipping to stiff peaks.","Stir a quarter of the egg whites into the hot custard.","Fold the rest of the egg whites in and chill before use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Saint-Honor%C3%A9","country":"France","pageImageChecked":true},{"title":"Cookbook:Crunchy Baked Chicken","name":"Crunchy Baked Chicken","ingredients":["4 chicken breasts","½ cup Italian breadcrumbs","¼ cup grated Parmesan cheese","¼ cup butter, melted"],"steps":["Preheat oven to 375°F (190°C).","In a shallow bowl, melt butter and place chicken breast in bowl to coat.","In another shallow bowl, mix Italian bread crumbs and Parmesan cheese.","Transfer chicken from butter bowl to breadcrumb bowl. Roll chicken in breadcrumb mixture until coated.","Place in greased pan.","Bake for 35–40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrunchy_Baked_Chicken","pageImageChecked":true},{"title":"Cookbook:Crème Fraîche Chocolate Sauce","name":"Crème Fraîche Chocolate Sauce","ingredients":["1½ oz low-fat butter","1½ oz caster sugar","1½ fluid oz (70 ml) crème fraîche","1½ oz plain chocolate"],"steps":["Melt all the ingredients together in a saucepan and allow to bubble for a while until the mixture darkens in colour slightly. Be careful not to let the chocolate burn.","Remove from the heat and allow to cool until it thickens."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Fra%C3%AEche_Chocolate_Sauce","pageImageChecked":true},{"title":"Cookbook:Cucumber and Tomato Salad","name":"Cucumber and Tomato Salad","ingredients":["1 pickling cucumber","1 large tomato","1 head onion","3 tbsp sunflower oil","½ tsp salt or to taste"],"steps":["Chop cucumbers and tomatoes into small cubes (approx. ¼ inch on the side).","Peel and chop the onion.","Combine all of the above in an appropriately sized bowl.","Add sunflower oil and mix well.","Add salt to taste and mix again."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber_and_Tomato_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Cucumber_onion_and_tomato_salad_with_mint_coriander_and_lemon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Voxbyrox","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cucumber and Radish Salad","name":"Cucumber and Radish Salad","ingredients":["1 ea. (about 5 oz) pickling cucumber","3–4 ea. (about 5 oz) radishes","1 ea. (about 1 oz) green onion","1–2 tsp sour cream","½ tsp salt (to taste)"],"steps":["Chop cucumbers and radishes into small cubes (about ¼ inch on the side).","Chop green onions.","Combine all of the above in an appropriately sized bowl.","Add sour cream and mix well.","Add salt to taste and mix again."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber_and_Radish_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Cucumber%2C_Radishes%2C_Mint_%26_Feta_Salad_%288395667977%29.jpg/960px-Cucumber%2C_Radishes%2C_Mint_%26_Feta_Salad_%288395667977%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cajsa Lilliehook from Portland","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Cucumber Bits in Yogurt","name":"Cucumber Bits in Yogurt","ingredients":["1 medium-sized cucumber","1 carton of plain yogurt","Salt"],"steps":["Chop cucumber into small pieces.","Mix yogurt with chopped cucumber.","Add salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber_Bits_in_Yogurt","pageImageChecked":true},{"title":"Cookbook:Cuban Sandwich II","name":"Cuban Sandwich II","ingredients":["1 loaf Cuban bread","1 ounce regular prepared mustard","4 dill pickles","5 slices boiled ham or Virginia ham","2 slices roast pork","2 slices Genoa salami","1 slice imported Swiss cheese","1 ounce butter","2 ham croquetas"],"steps":["Cut Cuban bread to desired size—a common size is 7 inches. Next, slice open the bread down the middle.","On the topside of the bread spread mustard evenly across. Place 4 pickles on top of the mustard.","Place 1 slice of Swiss cheese on top of the pickles.","Slice ham to desired thickness. The recommended size is 1 ½ ounces per slice, the thinner the better.","Fold each slice of ham in half and place evenly on bottom of bread. On top of the ham, place slices of roast pork and salami.","Join both halves of the sandwich.","Transfer the sandwich to a sandwich grill if you have one, or a waffle iron if not. Close the grill, smashing the sandwich.","Leave sandwich in the grill until top of bread turns to a golden brown, and top is crisp. Approximate time is 4 to 6 minutes.","After the sandwich is crispy and the cheese has melted, remove the sandwich carefully and slice it diagonally, from corner to corner."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACuban_Sandwich_II","country":"Cuba","pageImageChecked":true},{"title":"Cookbook:Crème Brûlée III","name":"Crème Brûlée III","ingredients":["1 cup heavy cream","2 egg yolks","½ cup granulated white sugar, divided","Flavorings, such as vanilla, cardamom, citrus zest"],"steps":["Preheat oven to 325°F (160°C).","Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.","Whisk together egg yolks and ¼ cup sugar.","Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.","Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.","Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.","Refrigerate a few hours until cool.","Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.","Serve and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%A8me_Br%C3%BBl%C3%A9e_III","pageImageChecked":true},{"title":"Cookbook:Crêpes II","name":"Crêpes II","ingredients":["500 g wheat flour, sifted","1 L milk","1 egg","50 g melted butter","1 pinch salt","Vegetable oil"],"steps":["Combine the egg, milk, and salt. Mix in the flour, then the melted butter to get a batter. Let batter rest for at least 30 minutes.","Stir the batter to redistribute the ingredients.","Regulate the temperature of a crêpe hot plate to 160°C if possible. If there is no temperature scale then you have to find out on yourself what is best suited. As a guideline, the batter still should be liquid when you finished your first circular move of spreading.","Grease the plate with a cloth dipped in a little vegetable oil. How often you have to repeat it depends on the plate you use but as a general rule it should be before every crêpe.","When the plate reaches temperature, ladle some batter on the plate. Quickly spread the batter across the plate with circling movements of a T-shaped batter spreader. Be careful not to rip or tear spots where the batter has already set—this takes a bit of practice. Never scrub over the surface—the move must come out of the wrist in a flowing movement, without holding the spreader too firmly.","The sides of the batter will arch up as it cooks—flip it over to cook the other side using a large offset/icing spatula or heat resistant plastic blade with no angled handle.","When the bottom starts to get brown spots, remove from the hot plate. Top with any remaining fillings.","To serve, roll it or fold it in quarters or sixths so it can be easily eaten even without cutlery. You should eat it right away if you don't want the crêpe to cool down."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACr%C3%AApes_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Boutique_de_cr%C3%A8pes_%C3%A0_emporter_%C3%A0_Paris_%28W87xWSQgA%29.jpg/960px-Boutique_de_cr%C3%A8pes_%C3%A0_emporter_%C3%A0_Paris_%28W87xWSQgA%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aidan Meyer aidanjjmeyer","licence":"CC0"},{"title":"Cookbook:Crushed Tomato Sauce","name":"Crushed Tomato Sauce","ingredients":["¼ cups olive oil","½ onion, or an equal amount of shallots","3 cloves of garlic, minced","1 can (28 ounces) crushed tomatoes (Cento brand is best)","5–6 leaves basil, julienned or minced","1 tsp salt","Several cranks of ground black pepper","1 tbsp Italian seasoning (optional)"],"steps":["Heat olive oil in skillet or pot over medium-high heat. Add garlic, onions, salt, pepper, and Italian seasoning, if desired.","Turn the heat down to low and add tomatoes.","Cook over low heat for 15 minutes, stirring occasionally.","Taste a spoonful of the sauce, and season with salt to taste; taste again and salt as needed.","After it is salted to your taste, stir in the basil and remove from the heat.","Serve however you like and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACrushed_Tomato_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/My_super_chunky_spaghetti_meat_sauce.jpg/960px-My_super_chunky_spaghetti_meat_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Richard Masoner / Cyclelicious from Santa Cruz, California , USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Curried Rice","name":"Curried Rice","ingredients":["1 cup (125 g/4.4 oz) uncooked brown rice or white rice","2 tablespoons butter","1 teaspoon curry powder","½ onion, chopped","½ cup () raisins","2 cups (500 ml/1.1 pint) water","3 vegetarian or chicken bouillon cubes"],"steps":["Find a large saucepan or frying pan which has a lid, and place over medium heat.","Add butter then chopped onion to pan. Cook the onion for a couple of minutes until it starts to brown slightly.","Add curry powder, and stir for a minute.","Mix in vegetarian bouillon cubes, raisins, rice, and water.","Put on pan lid and simmer until water is absorbed (about 15 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Beef_curry_rice_003.jpg/960px-Beef_curry_rice_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0"},{"title":"Cookbook:Custard Pie","name":"Custard Pie","ingredients":["2 cups milk","½ cup flour","⅓ teaspoon baking powder","1 pinch salt","3 tablespoons soft butter","4 large eggs","⅓ cup granulated sugar","1 teaspoon vanilla extract","Grated coconut"],"steps":["Blend all ingredients for 1 minute in a blender.","Pour into a buttered 9-inch pie plate.","Bake for 30 minutes at 400°F (200°C / Gas Mark 6) or until a knife inserted into the center by 1 inch comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACustard_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Aunt_Betty%27s_Coconut_Custard_Pie_%281_April_2004%29.jpg/960px-Aunt_Betty%27s_Coconut_Custard_Pie_%281_April_2004%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rochelle hartman","licence":"CC BY 2.0"},{"title":"Cookbook:Cucumber Sprout Sandwich","name":"Cucumber Sprout Sandwich","ingredients":["2 slices whole wheat bread","2 tbsp cream cheese, softened","6 slices peeled cucumber","2 tbsp alfalfa sprouts","1 tsp olive oil","1 tsp red wine vinegar","1 tomato, sliced","1 romaine (cos) lettuce leaf","2 tbsp pepperoncini, sliced","½ avocado, peeled and mashed","Salt to taste","Pepper to taste"],"steps":["Spread 1 tablespoon cream cheese on each slice of bread.","Arrange cucumber slices in a single layer on one slice of bread.","Cover same slice of bread with alfalfa sprouts, sprinkle with oil and vinegar.","Layer same slice of bread with tomato slices, lettuce, and pepperoncini.","Spread mashed avocado on other slice of bread.","Add salt and pepper to taste","Assemble sandwich and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber_Sprout_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Sandwich_and_Tots_%283736447804%29.jpg/960px-Sandwich_and_Tots_%283736447804%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Cole from Portland, Oregon, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Curry and Honey Chicken","name":"Curry and Honey Chicken","steps":["Combine the ingredients for the marinade. Add chicken and marinate for 6–24 hours; longer is better.","Peel almonds by boiling in a small amount of water for 1–2 minutes, cooling, and squeezing the nuts from the skins.","Chop onion/leek finely and fry lightly in a large frying pan with a bit of oil.","Add vegetables, roughly in the order you find logical (i.e., tomatoes don't take long, zucchini can be in the pan from the start of cooking).","Add salt. This will extract water from the vegetables and make them stew faster. You can cover the pan if it goes slowly—this slows the evaporation and allows the vegetables to cook in the water they lose.","Dump the cooked vegetables into a bowl or a small pot to keep them warm, and use the remaining oil to fry the cherry tomatoes, if you have those; once done, keep them separate from the other vegetables.","Fry almonds gently in the pan.","Add chicken meat, and fry on high temperature quickly; when it looks done, cut the largest piece open to see if it is done inside as well. The pieces should be lightly browned. Don't worry, this is the sugar in the honey turning to caramel.","Serve meat and vegetables with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurry_and_Honey_Chicken","pageImageChecked":true},{"title":"Cookbook:Curried Chiles (Mirchi ka Salan)","name":"Curried Chiles (Mirchi ka Salan)","ingredients":["2 Tbsp poppy seeds (khus khus)","2 Tbsp sesame seeds (til)","2 Tbsp coriander seeds (dhaniya)","1 Tbsp white cumin (sufaid zeera)","1 Tbsp desiccated coconut powder","5 Tbsp oil","½ kg medium green chiles","6 red chiles","6 fenugreek seeds (methi daana)","6–7 curry leaves","4 large onions, finely chopped","1 tsp red chile powder","1 Tbsp ground turmeric (haldi)","Salt to taste","1 Tbsp ginger garlic paste","1 tsp nigella seeds (kalonji)","½ cup tamarind juice"],"steps":["Lightly roast the poppy seed, sesame seeds, coriander seeds, cumin seeds, and desiccated coconut, then grind in a mortar and pestle.","Heat oil in frying pan and use to stir fry the green chiles with some salt. Drain the oil from the green chillies and keep aside.","Heat some oil in a pan. Add the red chiles, fenugreek seeds, and a couple of curry leaves, and heat until popping. Add chopped onions, and fry until golden brown.","Mix in ground spices, chili powder, turmeric, ginger garlic paste, and nigella seeds. Stir well and cook for 2 minutes.","Mix in tamarind juice, and cook for a minute.","Add the green chillies and remaining curry leaves, and simmer for 15–20 minutes.","Serve with any meat accompaniment or rice dish like biryani."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurried_Chiles_(Mirchi_ka_Salan)","country":"India","pageImageChecked":true},{"title":"Cookbook:Dahi Baingana (Fried Eggplant in Yogurt)","name":"Dahi Baingana (Fried Eggplant in Yogurt)","ingredients":["2 medium-sized bainganas (eggplant / brinjal / begun)","Oil","Panch puran (futana / Bengali five spice)","2 Indian red chiles (sukhila lanka)","10 curry leaves (kadi patta / bhersunga patra)","2 tbsp dahi (yogurt)","250 ml (1 cup) water","1 tbsp sugar","Salt"],"steps":["Cut eggplant into thin slices, lengthwise. Deep fry in oil. Keep aside.","Mix dahi with water.","Heat 1 tbsp of oil in a pan. Add panch puran and red chili, then cook until the spices splutter.","Add dahi-water mix, salt to taste, and sugar. Stir properly and make a gravy.","Add fried eggplant to the gravy, and lower the flame.","Heat it for 2–3 minutes, then leave it to cool.","Serve with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADahi_Baingana_(Fried_Eggplant_in_Yogurt)","country":"India","pageImageChecked":true},{"title":"Cookbook:Cupcakes (Plain)","name":"Cupcakes (Plain)","ingredients":["100 g self-raising flour","100 g caster sugar","100 g margarine","2 ea. (100 g) eggs","Icing sugar (optional)"],"steps":["Preheat an oven to .","Place 15 cupcake cases on a baking tray, or in a muffin/cupcake pan if you have one.","Place flour, sugar, margarine and eggs into a mixing bowl. Use a electric mixer to mix the ingredients together for 1 minute.","Use a spoon and knife to evenly dollop the batter into the cases.","Bake for 15 to 20 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.","When completed remove from oven and leave to cool.","Decorate with icing sugar if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACupcakes_(Plain)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Plain_vanilla_muffin_in_Tuntorp.jpg/960px-Plain_vanilla_muffin_in_Tuntorp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.carter","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Curry Chicken II","name":"Curry Chicken II","ingredients":["2 tablespoon olive oil or other vegetable oil","1 large onion, chopped","8 pieces chicken thighs, cut up","1 teaspoon salt","1 clove garlic, crushed (see notes)","1 small piece fresh ginger, crushed","2–3 tablespoons butter chicken masala powder","1½ cups water"],"steps":["In a cooking vessel over medium-high heat, add oil and chopped onion, and sauté until light brown.","Add chicken and salt, and leave for 3–5 minutes, stirring in between.","Add crushed ginger and garlic, and stir for 2 minutes. Stir in masala powder, and cook for 2 minutes.","Add water, and let it boil for 5 minutes.","Reduce heat to low, and let it cook for 15 minutes, or until the liquid has reduced."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurry_Chicken_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/C%C3%A0_Ri_G%C3%A0_Vietnamese_Chicken_Curry_2019-1600.jpg/960px-C%C3%A0_Ri_G%C3%A0_Vietnamese_Chicken_Curry_2019-1600.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul R. Burley","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Daigakuimo (Japanese Candied Sweet Potato)","name":"Daigakuimo (Japanese Candied Sweet Potato)","ingredients":["1 pound (½ kg) Japanese sweet potatoes","⅓ cup white granulated sugar","1 tsp soy sauce","2 tbsp water","1 tsp sesame seeds","vegetable oil for frying"],"steps":["Cut sweet potatoes into bite-sized pieces.","Heat the oil and fry the sweet potatoes at 350°F (175°C) until brown.","Mix water, sugar, and soy sauce in a saucepan. Put the pan on low heat.","When the liquid turns sticky, remove from the heat and add fried sweet potatoes. Quickly mix the potatoes with the sticky sugar.","Sprinkle sesame seeds over the coated sweet potatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADaigakuimo_(Japanese_Candied_Sweet_Potato)","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Cypriot Salad","name":"Cypriot Salad","ingredients":["1 tomato","1 cucumber","3 leaves of lettuce","1 small onion","1 spoon of feta cheese, cut into small pieces","5–6 black olives","3 spoons of olive oil","2 spoons of lemon juice"],"steps":["Cut the vegetables into pieces.","Put them in a bowl and decorate them with onions, feta cheese and olives. If you want you can decorate your bowl with every way!","Before serving, add salad and olive oil with lemon and shake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACypriot_Salad","country":"Cyprus","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/2017-04-17_Souvlaki%2C_Cypriot_salad_and_Pitta_Bread%2C_Trimingham.JPG/960px-2017-04-17_Souvlaki%2C_Cypriot_salad_and_Pitta_Bread%2C_Trimingham.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cullen Skink (Haddock and Potato Soup)","name":"Cullen Skink (Haddock and Potato Soup)","ingredients":["1 large (2 lb) smoked haddock, preferably Finny haddock","1 medium onion, finely chopped","1½ pints milk","2 tablespoons butter","8 oz mashed potato","Salt","Pepper","1 bay leaf","Parsley, chopped","Water","Toast (optional)"],"steps":["Cover the haddock with water in a shallow pan with skin side down.","Bring to the boil and simmer for 5 minutes, turning once.","Take the fish from the pan and remove the skin and bones.","Flake the fish and return to the stock.","Add chopped onion, bay leaf, salt and pepper.","Simmer for a further 10 minutes.","Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.","Add the milk to the fish stock and bring to the boil.","Add mashed potato to make a rich and thick soup.","Add the fish and check the seasoning—add more if needed.","When serving, add the butter in small pieces so it runs through the soup.","Serve with chopped parsley on top, and toast by the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACullen_Skink_(Haddock_and_Potato_Soup)","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Daifuku (Sweet Filled Mochi)","name":"Daifuku (Sweet Filled Mochi)","ingredients":["Anko filling","~½ cup potato starch (katakuriko)","1 cup sweet glutinous rice flour (mochiko)","⅔ cup water","¼ cup white granulated sugar"],"steps":["Prepare anko filling as directed. Shape into 12 small, marble-sized balls and set aside.","Prepare a smooth surface, such as a cutting board, by coating with potato starch; be generous, as the dough will be very sticky.","Heat water and sugar together in a microwave until sugar is dissolved. Add rice flour and stir completely. Microwave for 2 minutes, remove and stir. Microwave for 2 more minutes, or until dough begins to expand. Remove from microwave, stir again, and remove the dough to the potato starch-coated surface. The dough, called mochi, will be very hot.","Spread or roll the mochi dough out until thin. Using a knife, cut into 12 even sized pieces.","Coat the palms and fingers of your hands in potato starch. Spread each piece out as thin as possible.","Place an anko ball in the middle of each mochi piece, then wrap the mochi around the ball, forming a bigger ball.","Roll shaped daifuku in potato starch, and set on a plate dusted with potato starch or a piece of wax paper.","Serve warm or cool. Store in an airtight container. Very perishable."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADaifuku_(Sweet_Filled_Mochi)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Daifuku_1.jpg/960px-Daifuku_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Lyzzy assumed (based on copyright claims).","licence":"CC BY 2.5"},{"title":"Cookbook:Curry Fried Rice","name":"Curry Fried Rice","ingredients":["3 tbsp cooking oil","2 tbsp sesame oil","2 cloves garlic, crushed and minced","2 scallions, cut into 2 cm pieces","200 g sukiyaki beef","100 g bean sprouts, soaked in hot water","200 g chicken, diced","1 cup (600 g) Basmati rice, cooked","10 g chilli powder","20 g curry powder","2 tbsp light soy sauce","1 tbsp salt","1 tbsp pepper"],"steps":["Heat the oils in a non-stick frying pan. Add the garlic and scallion, and fry until fragrant.","Add sukiyaki beef and chicken. Cook, stirring, for 1 minute until golden brown.","Add bean sprouts, basmati rice, chilli powder and curry powder.","Add soy sauce, salt, and pepper. Stir until well-mixed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurry_Fried_Rice","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Fried_rice_and_chicken_curry_served_during_lunch_in_India.jpg/960px-Fried_rice_and_chicken_curry_served_during_lunch_in_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Billjones94","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Cucumber, Tomato, and Onion Salad","name":"Cucumber, Tomato, and Onion Salad","ingredients":["2 large cucumbers","1 small white onion, diced (perhaps a sliced green onion could be substituted)","1 (or more, if in season) tomato, diced or wedged (optional, adds color)","½ cup white vinegar","½ cup water","Additional seasoning as you may desire (e.g. salt)"],"steps":["Peel the cucumbers, either completely or leaving some green, in a pattern you prefer.","Slice cucumbers about ¼ inch (½ cm) thick.","Add vinegar and water, adjusting the proportions to your taste. The end result is that the other ingredients will be floating in clear liquid.","Refrigerate, then serve cool to cold, while the ingredients are still crisp."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACucumber%2C_Tomato%2C_and_Onion_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Cucumber_onion_and_tomato_salad_with_mint_coriander_and_lemon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Voxbyrox","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Custard Creams","name":"Custard Creams","ingredients":["200 g (7.1 oz / 1½ cups) plain flour, plus extra for dusting","1 teaspoon bicarbonate of soda","1 pinch of salt","80 g (2.8 oz / ⅔ stick) unsalted butter","125 g (4.4 oz / ⅝ cup) superfine sugar","1 teaspoon vanilla extract","1 standard (50 g) egg","180 g (6.3 oz / ¾ cup) thick custard, such as pastry cream"],"steps":["Combine the flour, bicarbonate of soda, and salt in a bowl.","Beat the butter, sugar and vanilla in a mixing bowl until soft and fluffy.","Beat in the egg.","Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.","Knead the dough for 2 minutes on a floured surface until smooth.","Shape the dough into a flat disc. Cover with clingfilm and chill for 30 minutes.","Preheat the oven to .","Line 2 baking trays with parchment paper.","Roll out the dough to thick.","Cut out into 24 circles with a cookie cutter.","Transfer the biscuits to the prepared baking trays.","Bake for 10–12 minutes until well-cooked.","Place the biscuits on a wire rack and leave to cool completely.","Spoon 1 tablespoon of custard onto one biscuit. Sandwich it together with another biscuit.","Repeat the biscuit assembly, using remaining biscuits and custard.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACustard_Creams","photo":"https://upload.wikimedia.org/wikipedia/commons/f/ff/Custard_cream_biscuit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Loganberry~commonswiki assumed (based on copyright claims).","licence":"Public domain"},{"title":"Cookbook:Curtido (Spicy Cabbage Slaw)","name":"Curtido (Spicy Cabbage Slaw)","ingredients":["Chopped cabbage","1 medium onion, sliced","Carrot, finely shredded","Cooked green beans, not too soft (optional)","Beets (optional)","Grated horseradish (optional)","Red pepper, finely chopped (optional)","1 teaspoon oregano","Vinegar or lime juice to taste","Water, to taste","Salt to taste"],"steps":["Quickly swirl the cabbage in a pot of boiling water, then drain.","Combine all the ingredients in a glass or plastic container, and mix with a wooden spoon (never metal).","Put the container in the refrigerator, and let it rest for a week so that the ingredients pickle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ACurtido_(Spicy_Cabbage_Slaw)","pageImageChecked":true},{"title":"Cookbook:Dajaj Mashwi (Libyan Grilled Chicken)","name":"Dajaj Mashwi (Libyan Grilled Chicken)","ingredients":["4 cloves of garlic, minced","¼ cup olive oil","2 tablespoons freshly squeezed lemon juice","2 teaspoons ground cumin","2 teaspoons ground paprika","1 teaspoon ground coriander","½ teaspoon ground cayenne pepper (adjust according to spice preference)","½ teaspoon salt","¼ teaspoon black pepper","1 whole chicken, cut into pieces","Fresh parsley or cilantro, chopped, for garnish","Lemon wedges, for serving"],"steps":["In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.","Place the chicken pieces in the marinade and rub them well, ensuring that each piece is coated with the marinade. Let the chicken marinate for at least 2–4 hours, allowing the flavors to infuse.","Preheat the grill or grill pan over medium-high heat.","Place the marinated chicken pieces on the grill, skin side down. Cook for about 10–15 minutes, then flip the pieces and continue grilling for another 10–15 minutes, or until the chicken is cooked through and nicely charred.","While grilling, use a basting brush to brush any remaining marinade onto the chicken for added flavor and moisture.","Once cooked, remove the chicken from the grill and let it rest for a few minutes.","Garnish the dajaj mashwi with fresh chopped parsley or cilantro, and serve it with lemon wedges on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADajaj_Mashwi_(Libyan_Grilled_Chicken)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Dajaj_Mashwi.jpg/960px-Dajaj_Mashwi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ayyappannagamani","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Dabo Kolo (Ethiopian Spiced Bread Snacks)","name":"Dabo Kolo (Ethiopian Spiced Bread Snacks)","ingredients":["2 cups all-purpose flour","½ teaspoon baking powder","½ teaspoon salt","1 teaspoon berbere spice blend","1 teaspoon paprika","½ teaspoon cayenne pepper","¼ teaspoon cumin","¼ teaspoon coriander","¼ teaspoon garlic powder","¼ teaspoon onion powder","¼ cup water","Vegetable oil, for frying"],"steps":["In a mixing bowl, combine the all-purpose flour, baking powder, salt, berbere spice blend, paprika, cayenne pepper, cumin, coriander, garlic powder, and onion powder. Mix well to ensure the spices are evenly distributed throughout the flour.","Add the vegetable oil and water to the dry ingredients. Mix together until a soft dough forms.","Transfer the dough onto a lightly floured surface and knead it for about 5 minutes until it becomes smooth and elastic.","Divide the dough into smaller portions and roll each portion into a thin rope, about ¼ inch in diameter.","Cut the rolled dough into small pieces, about ½ inch in length. You can shape the pieces into various shapes like knots or balls if desired.","Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the dabo kolo.","Carefully drop the cut dough pieces into the hot oil, frying them in batches. Cook until they turn golden brown and become crispy. This usually takes about 3–5 minutes.","Use a slotted spoon or spider strainer to remove the fried dabo kolo from the oil and transfer them onto a paper towel-lined plate to drain excess oil.","Allow to cool completely before storing them in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADabo_Kolo_(Ethiopian_Spiced_Bread_Snacks)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Date Bars","name":"Date Bars","ingredients":["¼ cup white granulated sugar","3 cups (1 pound) cut-up dates","1½ cup water","¼ cup shortening","½ cup butter or margarine","1 cup brown sugar","½ tsp baking soda","1¾ cup flour","1½ cup quick-cooking oatmeal","1 tsp salt"],"steps":["Mix the dates, sugar, and water in a saucepan.","Cook over low heat, stirring constantly for about 10 minutes or until thickened. Cool.","Cream together the butter, shortening, and brown sugar in a separate container.","Mix the flour, salt, baking soda, and oats into the crumble crust mix.","Grease a 13x9-inch pan.","Evenly press half of the crumble mixture into the bottom of the pan.","Spread the date filling on top.","Evenly place remaining crumble mixture into the pan, pressing lightly.","Bake for 25 to 30 minutes at 400°F, or until light brown.","Cut into bars while still warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADate_Bars","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Date_bar.jpg/960px-Date_bar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fatimah Bello","licence":"CC0"},{"title":"Cookbook:Damper (Australian Campfire Bread)","name":"Damper (Australian Campfire Bread)","ingredients":["1 large cup self-raising flour","1 generous pinch salt","scant ¼ cup water (more and it will be as tough as an old boot)"],"steps":["Add salt to flour.","Add water, then mix and form into a round loaf.","Dig a 1 foot-deep hole near a fire, and fill it with 2 shovels of hot coals and ash.","Add damper mixture to a greased camp oven (traditional cast iron round pot with lid).","Cook in the hole for a maximum of 40 minutes. If undercooked it will be flat and rubbery.","Your first try may be inedible. Keep trying, you'll soon be an expert."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADamper_(Australian_Campfire_Bread)","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Mustering_camp.jpg/960px-Mustering_camp.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N.Goodwin","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)","name":"Deep Fried Chiles Filled with Chickpea Flour (Mirchi Bhajji)","ingredients":["11–17 long green peppers","1½ cup (360 g) gram flour (besan)","1 tbsp rice flour","6–7 Indian green chiles, finely chopped","1 tbsp coriander leaves finely chopped","2 tbsp hot oil","Salt to taste","Oil to deep fry"],"steps":["Slit 5–10 of the peppers, preferably the longest and fattest.","Mix salt and gram flour. Stuff the slit peppers with this mixture, and keep aside for 15–20 minutes.","Heat oil in a pan over medium heat.","Mix all other dry ingredients. Dip each green pepper into this mixture gently to coat it.","Deep fry in heated oil until golden brown.","Drain on kitchen paper to remove excess oil.","Serve hot with chutney or ketchup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Chiles_Filled_with_Chickpea_Flour_(Mirchi_Bhajji)","country":"India","pageImageChecked":true},{"title":"Cookbook:Deep Fried Chickpea Dough Balls (Chyueeam)","name":"Deep Fried Chickpea Dough Balls (Chyueeam)","ingredients":["½ kg kadalai paruppu (Bengal gram, small brown chickpeas)","½ kg vellam (jaggery, unrefined palm sugar)","10 elackai (cardamom pods)","½ kg maida mavu (refined wheat flour)","Water","Salt, to taste","1 litre cooking oil"],"steps":["Soak kadalai paruppu in clean water for at least 8 hours. They will double in size, so allow extra water for them to soak up.","Boil kadalai paruppu. This should take about 40 minutes in a regular pot on the stove, or about 9 minutes in a pressure cooker (plus 10 minutes to depressurise).","Grind boiled kadalai paruppu with the jaggery and elachi, without adding any water, to make a dough.","Make small balls with the dough.","Make a thin batter with the maida and water. Add salt as needed.","Dip the dough balls in the batter.","Pour the oil in a pan. Heat until a small piece of dough floats and bubbles when added.","Add a few battered dough balls. Deep fry individually until golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Chickpea_Dough_Balls_(Chyueeam)","country":"India","pageImageChecked":true},{"title":"Cookbook:Date Squares","name":"Date Squares","steps":["In a mixing bowl, combine rolled oats, 1 cup brown sugar, flour, baking soda, salt and melted butter. Mix until crumbly.","Press half the crumb mixture into a parchment-lined and greased square baking pan.","In a saucepan over low heat, cook dates, sugar and water until thickened and smooth (about 10 minutes).","Add lemon juice and mix well.","Spread date mixture over crumble layer.","Sprinkle remaining crumb mixture over date filling.","Bake at 350°F (180°C) for about 35 minutes, until lightly browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADate_Squares","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Date_squares_bowl.jpg/960px-Date_squares_bowl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Smitop","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Danish Braised Cabbage (Rødkål)","name":"Danish Braised Cabbage (Rødkål)","ingredients":["¼ cup butter","5 lbs (about 2.25 kg) red cabbage, finely cut","½ cup vinegar","½ cup sugar","1 tbsp salt"],"steps":["Brown butter lightly.","Add cabbage and stir well.","Add vinegar, sugar, and salt.","Let simmer for 2–3 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADanish_Braised_Cabbage_(R%C3%B8dk%C3%A5l)","country":"Denmark","pageImageChecked":true},{"title":"Cookbook:Deep Fried Chickpea Dough with Lemon (Panissa)","name":"Deep Fried Chickpea Dough with Lemon (Panissa)","ingredients":["500 g chickpea flour","2 litres water","Olive oil for frying","Salt","Lemon juice","Minced parsley (optional)"],"steps":["Stir the chickpea flour into the 2 litres of lightly salted water over a moderate flame.","Stir the mixture steadily in the same direction with a wooden spoon until you obtain a soft, lump-free paste.","When the paste begins to pull away from the sides of the pot, turn it out into oiled wooden moulds, or spread it out about ¼ inch (½ cm) high on your work surface. Alternatively, pour the mixture into saucers. Make sure to dust the surface with parsley beforehand if you're including it.","Let the mixture cool and set.","If you didn't use molds, cut the cooled mixture into 1 x 3-inch (3 x 7 cm) rectangles or into wedges.","Fry the pieces in hot oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Chickpea_Dough_with_Lemon_(Panissa)","pageImageChecked":true},{"title":"Cookbook:Dal Makhani (Black Gram with Cream)","name":"Dal Makhani (Black Gram with Cream)","ingredients":["1 cup whole dried urad dal (skinless black gram)","⅓ cup dried kidney beans (rajma)","5–6 cups water (to cook dal)","Salt","Red chile powder (according to taste)","1 tsp turmeric powder","1 tbsp grated ginger","3–4 tbsp ghee or oil","1 large pinch of hing powder (asafoetida)","2 bay leaves","½ cinnamon stick","3 cloves","1 medium onion (optional), finely chopped","1 tbsp ginger garlic paste","2–3 medium tomatoes, finely chopped","2 tsp coriander powder","½ cup fresh cream","1 tbsp clarified butter","2 tbsp chopped coriander leaves (optional)","Salt, to taste"],"steps":["Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.","Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.","Keep the cooked dal aside.","Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.","Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.","Add cooked dal and water as needed.","Mix it well and simmer for 15–20 minutes.","Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.","Serve hot with naan, paratha or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADal_Makhani_(Black_Gram_with_Cream)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Creamy_Lentils_%28Dal_Makhani%29_%282239000538%29.jpg/960px-Creamy_Lentils_%28Dal_Makhani%29_%282239000538%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rovingI","licence":"CC BY 2.0"},{"title":"Cookbook:Deep Fried Chickpea Dough Curry Snacks (Pakoda)","name":"Deep Fried Chickpea Dough Curry Snacks (Pakoda)","ingredients":["1 cup (240 g) besan or gram flour","½ cup water","2 tsp rice flour (for crunch)","2 tsp green gram flour (optional, for added crunch)","Salt to taste","¼ tsp asafoetida","¼ tsp turmeric","¼ tsp cayenne pepper","8–10 curry leaves","1 tsp cumin powder","1 tsp crushed black peppercorns","1 medium-sized onion, chopped finely","½ cup peanuts, preferably roasted","1 tsp oil","Oil to fry"],"steps":["Combine all the dry ingredients except the salt, peanuts, and onions. Mix well.","Add the onions, peanuts, 1 tsp oil, and salt. Mix well, then keep aside for about 10 minutes. The moisture from the onions will ooze out into the batter.","Adding a little bit of water at a time, make a dough that will form chunks but break into pieces with a little bit of pressure. The consistency should be the same as when making scones. Too much water and the pakoda will not be crunchy.","Heat oil in a heavy-bottomed cooking vessel.","Shape the dough into chunks, and deep-fry them in medium-hot oil until golden-brown and crispy. Too much turmeric might give it a darker color.","Serve hot or room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda)","country":"India","pageImageChecked":true},{"title":"Cookbook:Dalgona Coffee","name":"Dalgona Coffee","ingredients":["2 tbsp instant coffee","2 tbsp sugar","2 tbsp warm water","Milk","Ice cubes (optional—you can omit if you're using hot milk if you prefer hot coffee)"],"steps":["Put instant coffee and sugar in a bowl.","Gradually add water while whipping with a hand mixer (highly recommended; if not available, manually whisk the mixture up to 400 times).","Pour milk in a cup, add ice cubes, and add the cream on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADalgona_Coffee","country":"South Korea","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/Dalgona_Coffee.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"SvnnyBvnny","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"User:Davidbena/Zalabiyeh (Sweet Fritters) I","name":"User:Davidbena/Zalabiyeh (Sweet Fritters) I","ingredients":["600 g white, all-purpose wheat flour","3 tbsp sugar","1 tsp salt","1½ tbsp dry yeast","2½ cup lukewarm water (or enough for kneading dough)","Eggs (optional)","Milk (optional)","Vegetable oil"],"steps":["Mix all the ingredients except oil, and punch them together until you have a semi-thin and sticky dough.","Cover dough with towel, and let it rest for 45 minutes in warm place.","Wash hands and again work the dough. Let dough rest for 20 minutes.","Preheat oil in frying pan on the stove over a medium heat (depth of oil should be shallow).","Wash hands, oil them, and take out small portions of dough to be placed in boiling oil within frying pan.","Fry on low heat and when the dough has turned a golden brown on its bottom side, flip it over and fry on reverse side.","When fried, remove from oil and place on top of paper towels to absorb excess oil."],"url":"https://en.wikibooks.org/wiki/User%3ADavidbena%2FZalabiyeh_(Sweet_Fritters)_I","pageImageChecked":true},{"title":"Cookbook:Daniel Webster's Chowder","name":"Daniel Webster's Chowder","ingredients":["4 tbsp chopped onion","Fatty pork","1 quart mashed potatoes","1 ½ pounds sea biscuit, broken","1 tsp thyme","1 tsp summer savory","½ bottle mushroom catsup","1 bottle port or claret","¼ nutmeg pod, grated","A few cloves","Mace","Allspice","6 pounds sea bass or cod, cut into slices","25 oysters","Black pepper","A few slices lemon"],"steps":["Fry the onion with the fatty pork. Transfer to a large pot.","Add all remaining ingredients to pot.","Add enough water to cover everything by 1 inch.","Bring to a boil. Simmer for 1 hour, stirring gently every so often.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADaniel_Webster's_Chowder","pageImageChecked":true},{"title":"Cookbook:Dambun Masara","name":"Dambun Masara","ingredients":["2 cups maize (corn) flour","Water as needed","2 tablespoons vegetable oil","1 small onion, finely chopped","1 cup chopped spinach, moringa leaves, or any leafy greens (optional)","1 teaspoon ground pepper (or to taste)","Salt to taste"],"steps":["Place the corn flour in a large mixing bowl. Gradually stir in a small amount of water to moisten it slightly. The mixture should be crumbly like couscous, not sticky or dough-like.","Place the moistened corn flour in a steamer or colander over a pot of boiling water. Steam for 15–20 minutes until the corn flour becomes fluffy and cooked through.","In a large skillet, heat the vegetable oil over medium heat. Add the onions, and cook until they turn a golden brown.","Add the steamed corn flour to the pan with the onions. Add the chopped leafy greens (if using), pepper, and salt. Stir everything together to combine the flavors, cooking for an additional 10 minutes.","Serve hot with a side of spicy pepper sauce or fresh sliced tomatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADambun_Masara","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Dambun_hausa.jpg/960px-Dambun_hausa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jamilu Muhammad080","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Danwake","name":"Danwake","ingredients":["½ teaspoon potash","2 cups wheat flour or guinea corn flour","2 tablespoons baobab leaf flour (kuka)","1 cup water (adjust as needed)","½ teaspoon salt (or to taste)","3 tablespoons vegetable oil or palm oil (for serving)","½ onion, chopped (for garnish)","Shredded cabbage or yaji (Hausa pepper spice; optional)"],"steps":["Dissolve potash in a small bowl with a little water and set aside.","In a large bowl, mix wheat flour (or chosen flour) with baobab leaf flour.","Add the dissolved potash solution gradually into the flour mix.","Slowly add water while stirring until you form a thick, smooth batter.","Bring a large volume of water to a boil in a pot. Using a spoon or hand, scoop small portions of the batter and drop them into the boiling water.","Let the dumplings cook for 10–15 minutes, or until they float and are firm to the touch.","Drain the dumplings and drizzle with vegetable oil.","Garnish with chopped onions and cabbage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADanwake","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Dan_Wake.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"YusufuAM","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Date Soda","name":"Date Soda","ingredients":["1 volume date syrup","7 volumes cold carbonated water"],"steps":["Combine syrup and carbonated water until evenly mixed.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADate_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Soda_Springs_Cabin.jpg/960px-Soda_Springs_Cabin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"National Park Service","licence":"Public domain"},{"title":"Cookbook:Date Syrup","name":"Date Syrup","ingredients":["3 cups (360 ml) water","1 cup (120 ml) Medjool dates, seeds removed"],"steps":["Bring the water to a boil, and pour it over the dates in a heat-proof bowl.","Let the dates soak for around half an hour.","Use a blender to purée the date-water mixture.","Transfer the mixture to a pot, and simmer over medium heat for 1 hour.","Remove the mixture from the heat and allow to cool to room temperature.","Strain the mixture through several layers of cheesecloth or a nut milk bag.","Return the strained liquid to a pot, and simmer until it reaches your desired syrup consistency. Keep in mind that it will thicken after cooling—if you have a thermometer, you can use it to monitor the sugar concentration, aiming for somewhere between 104–113°C (219–235°F).","Remove from the heat and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADate_Syrup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Rub-libyan-syrup.JPG/960px-Rub-libyan-syrup.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"w:en:User:Hakeem.gadi","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Deep Fried Mars Bar","name":"Deep Fried Mars Bar","ingredients":["1 Mars Bar (UK/Canada) or 1 Milky Way bar (USA)","1 cup milk","1 cup wheat flour","1 egg","Enough oil to fill the pot or fryer you are using (oil or fat can be used as well as suet for authenticity)"],"steps":["Chill, but do not freeze, the Mars bar by leaving it in a fridge or freezer for a short while.","Mix the milk, flour, and egg in a bowl. Whisk together to create a creamy batter.","Heat the oil to around 350–375°F (175–190°C).","Coat the Mars bar completely in batter.","Lower into hot oil and fry until batter is golden brown. Be careful to lower it gently; otherwise the batter may come off.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Mars_Bar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Deep-fried_mars_bars.JPG/960px-Deep-fried_mars_bars.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Shultis","licence":"Copyrighted free use"},{"title":"Cookbook:Denver Omelet","name":"Denver Omelet","ingredients":["4 large eggs","1 cup chopped onion","½ cup chopped red bell peppers","½ cup chopped green bell peppers","½ cup diced cooked ham","8 slices cooked bacon, drained and crumbled","2 tablespoons butter","½ teaspoon salt","½ teaspoon pepper","a couple drops of your favorite hot sauce (optional)"],"steps":["Melt butter in a large skillet or on a griddle.","Sauté onion, bell pepper, ham and bacon in the butter until the onion starts to become translucent.","In a small bowl, whip the eggs lightly. Add salt, pepper, and hot sauce if desired.","Slowly stir the eggs into the mixture in the skillet.","Lightly brown on one side.","Flip over and lightly brown other side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADenver_Omelet","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Denver-omelet-sidewalk-marker.jpg/960px-Denver-omelet-sidewalk-marker.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brian Rosmaita","licence":"CC BY 4.0"},{"title":"Cookbook:Dill Cucumber Salad","name":"Dill Cucumber Salad","ingredients":["½ cup reduced-fat sour cream","2 Tbsp cider vinegar","1 tsp sugar","¾ tsp garlic powder","¾ tsp dill weed","½ tsp salt","3 medium cucumber, sliced","½ cup sliced onion"],"steps":["Combine sour cream, vinegar, sugar, garlic powder, dill, and salt.","Add cucumbers and onion, and toss to coat.","Cover and refrigerate for at least 1 hour.","Serve with slotted spoon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADill_Cucumber_Salad","pageImageChecked":true},{"title":"Cookbook:Deviled Eggs","name":"Deviled Eggs","ingredients":["6 Large Hard-boiled eggs, halved lengthwise (if not already prepared, add 10-15 mins to prep time.)","3 tbsps of mayonnaise or creamy salad dressing","1 tbsp of granulated sugar","1 tsp of mustard","1 tsp of vinegar","Salt to taste","Pepper to taste","Paprika (optional)"],"steps":["Extract yolks from the halved eggs and place the yolks in a bowl, being careful not to break the whites.","Mash yolks with a fork and mix in the remaining ingredients.","Spoon the mixture back into the egg white halves.","(Optional) Garnish with a light sprinkling of paprika."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeviled_Eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Deviled_Eggs_-_3-23-08.jpg/960px-Deviled_Eggs_-_3-23-08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshall Astor from San Pedro, United States","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Deep Fried Turkey","name":"Deep Fried Turkey","ingredients":["10–18-pound whole turkey","4 gallons peanut oil"],"steps":["If frozen, thaw turkey in the fridge for several days. Remove giblets bag from cavity.","Place turkey on its stand and set it in the dedicated turkey-frying pot.","Pour water into pot until turkey is covered completely and water level is 2 inches above the turkey.","Remove turkey from water, and mark the level of water in pot.","Pour out water and discard. Dry the pot thoroughly and fill to line with peanut oil.","Heat oil in pot over propane burner to 400°F in area at least 20 feet from any building or other flammable structure.","Slowly lower completely thawed, completely drained turkey (on its stand) into oil using the hook with an oven mitt. The temperature of the oil will decrease to 350°F.","Fry turkey for 3 minutes per pound. Be careful not to over-cook it—if it floats, it's over-done! Maintain a temperature of 350°F—monitor it the whole time the turkey is cooking, and don't let it drop below 345°F or go over 355°F.","Remove turkey using hook with oven mitt.","Check temperature using meat thermometer in deep part of meat—it should be at least 160°F.","Turn off fire and allow the oil to cool completely before even considering moving it.","Rest turkey on a tray, breasts down, for 20–30 minutes before carving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Turkey","pageImageChecked":true},{"title":"Cookbook:Deluxe Burgers","name":"Deluxe Burgers","ingredients":["1½ pound ground beef","½ teaspoon garlic salt","3 tablespoon finely chopped onion","½ teaspoon pepper","6 strips of bacon, cooked well done and crumbled","4 ounce (1 cup) shredded cheddar cheese","¼ cup mayonnaise","⅓ cup canned sliced mushrooms","6 split hamburger buns"],"steps":["Mix beef, garlic salt, onion, and pepper thoroughly in a bowl.","Shape hamburger mixture into 6 patties, about ¾-inch thick.","Mix bacon, cheese, mayonnaise, and mushrooms together and store in the refrigerator or cooler.","Cook burgers on the grill, covered, for 5 or 7 minutes on each side.","During the last 3 minutes, put ¼ cup cheese mixture on top of each burger."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeluxe_Burgers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/2_for_1_Betty%27s_Deluxe_burgers%2C_Betty%27s_Burgers_Carousel%2C_2026_%2801%29.jpg/960px-2_for_1_Betty%27s_Deluxe_burgers%2C_Betty%27s_Burgers_Carousel%2C_2026_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Dereniówka (Polish Dogwood Liqueur)","name":"Dereniówka (Polish Dogwood Liqueur)","ingredients":["200 g dried cornus alba fruits or pre-prepared Herbatka Podlaska dereniówka","Vodka (~45% alcohol)","40 g white granulated sugar"],"steps":["Macerate the cornus alba fruits in vodka for 14 days. Shake the concoction daily.","When the alcoholate is ready, remove the sediments and add the sugar.","Let it clarify and rest for a while (several days only), and then it is ready for consumption.","Serve at room temperature in 30 ml glasses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADereni%C3%B3wka_(Polish_Dogwood_Liqueur)","country":"Poland","pageImageChecked":true},{"title":"Cookbook:Demi-glace","name":"Demi-glace","ingredients":["3 cups sauce espagnole","4 cups brown stock","¼ cup Madeira or sherry"],"steps":["Mix the sauce espagnole and the brown stock together in a heavy pot.","Set over low heat and reduce by two-thirds.","Remove from the heat and add the Madeira or sherry."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADemi-glace","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Morisot_-_Femme_demi_nue%2C_vue_de_dos%2C_se_coiffant%2C_une_glace_refl%C3%A9tant_son_corps%2C_RF_12006%2C_Recto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Berthe Morisot","licence":"Public domain"},{"title":"Cookbook:Deep Fried Chiles Stuffed with Potato (Mirchi Bada)","name":"Deep Fried Chiles Stuffed with Potato (Mirchi Bada)","ingredients":["Large green chiles"],"steps":["Slit the chiles, remove seeds, and set aside.","Boil potatoes in salted water. Peel and mash them well. Add chili powder, chaat masala, and coriander leaves. Mix well.","Make a thick batter with the flour, water, turmeric powder and salt.","Fill the chiles with the potato mix. Dip the filled chiles in the batter so they are completely covered.","Deep fry the battered chiles in preheated oil until they turn golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Chiles_Stuffed_with_Potato_(Mirchi_Bada)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/Mirchi_Bada_2.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mehta.ankit at English Wikipedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Deep Fried Pretzels","name":"Deep Fried Pretzels","ingredients":["1 cup canola oil or vegetable oil","¼ tsp seasoned salt, garlic salt, or Italian seasoning","2+ handfuls of pretzels"],"steps":["Fill a deep saucepan partially full of canola oil. Heat up the oil.","Cover a paper towel with seasoning (the paper towel will help absorb moisture). Then set paper towel on a plate.","Use a spatula to drop pretzels into oil. Only leave them in for 2–3 seconds.","Remove pretzels, and lay them out on bed of seasoning to dry. The oil may be used for multiple batches."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Pretzels","pageImageChecked":true},{"title":"Cookbook:Deep Fried Lentil Dough Balls (Punugu)","name":"Deep Fried Lentil Dough Balls (Punugu)","ingredients":["1 cup urad dal","1 cup rice rava (coarse rice flour)","1 cup all-purpose flour","Onions, chopped","Chiles, chopped","Salt to taste"],"steps":["Soak the urad dal in water for several hours.","Soak the rava in water.","Grind the soaked urad dal to make a somewhat loose batter. Mix in the soaked rava.","Mix in the flour, then add enough water to thin it if necessary.","Mix in onions, chillies, and salt to the batter. Allow to ferment and rise.","Make small balls and deep fry them in hot oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Lentil_Dough_Balls_(Punugu)","country":"India","pageImageChecked":true},{"title":"Cookbook:Desert Rubbed Strip Steaks","name":"Desert Rubbed Strip Steaks","ingredients":["4 ea. (24–32 ounces) New York strip steaks, 1–1¼ inches thick","Olive oil","¼ tsp freshly-ground cumin","1 tbsp freshly-ground coriander seeds","2 tsp dried rosemary","1 tbsp red pepper flakes","1 tsp salt","1 tsp freshly-ground black pepper","1 tsp ground ginger"],"steps":["Brush steak with olive oil. Set aside.","Combine seasonings in a small bowl. Pat mixture into both sides of steaks and refrigerate as long as possible.","Preheat kettle grill with a chimney starter. Add steaks and cook about 4–5 minutes per side for medium rare, or to desired doneness.","Remove steaks to a plate and cover tightly with aluminum foil. Let rest about 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADesert_Rubbed_Strip_Steaks","pageImageChecked":true},{"title":"Cookbook:Dhokla (Steamed Black Gram Bread)","name":"Dhokla (Steamed Black Gram Bread)","steps":["Toast the rice and the dal in a pan over medium heat for 4–5 minutes.","Allow it to cool, then grind into a semi-coarse powder. Put the powder in a bowl.","Mix yoghurt and warm water into the powder. Mix thoroughly so that no lumps are formed and the batter is of pouring consistency.","Add salt and let it ferment for 8–10 hours.","Make a paste of ginger and green chillies.","Once fermented, mix the ginger-green chilli paste with the batter.","Grease a dhokla platter, thali, or other dish/tin.","Boil water in the steamer/boiler.","Set half the batter aside.","In a small bowl, combine ¼ tsp soda bicarbonate, ½ tsp oil, and ½ tbsp lemon juice. Add this to the batter and mix well. Repeat this for the remaining batter just before putting it in the steamer.","Transfer the risen batter to the greased container, and place in the steamer. Steam for 8–10 minutes. Check by poking with a knife—if the knife comes out clean, it is cooked.","Sprinkle with coriander leaves and serve hot with green chutney."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADhokla_(Steamed_Black_Gram_Bread)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Khaman_dhokla.jpg/960px-Khaman_dhokla.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vasantdave","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)","name":"Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)","ingredients":["Oil for deep frying","1 cup chopped methi (fenugreek) leaves","⅓ cup whole wheat flour (gehun ka atta)","2 tbsp besan (Bengal gram flour)","1 pinch asafoetida (hing)","1 tsp sugar","1 tsp green chilli-ginger paste","1 tbsp hot oil"],"steps":["Heat the oil for deep frying.","Combine all remaining ingredients together in a bowl, and mix well.","Divide dough into 15–20 equal portions, and shape each into a round ball.","Fry the balls in hot oil in batches of 10–12 over a slow flame until they turn golden brown in colour.","Drain on an absorbent paper and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Wheat_and_Chickpea_Flour_Dough_Balls_(Muthiya)","pageImageChecked":true},{"title":"Cookbook:Deep Fried Urad and Rice Flour Dough Balls (Murukku)","name":"Deep Fried Urad and Rice Flour Dough Balls (Murukku)","steps":["Dry roast the urad dal. Grind it into a fine powder, and keep it aside.","In a wide bowl combine the rice flour, urad dal powder, chili powder, salt, sesame seeds, and jeera. Mix it well, then mix in the oil.","Mix in enough water to make a dough of roti consistency.","In a deep frying pan heat enough oil for deep frying.","Once the oil is hot enough for frying, press dough into a murukku mould. Fry the murukku in batches until they are light golden brown in color.","Drain the finished fritters on a paper towel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADeep_Fried_Urad_and_Rice_Flour_Dough_Balls_(Murukku)","pageImageChecked":true},{"title":"Cookbook:Dek Ngoo (Pigeon Peas with Peanut Butter)","name":"Dek Ngoo (Pigeon Peas with Peanut Butter)","ingredients":["1 cup of split pigeon peas","Peanut butter","Salt","Magadi (rock salt)"],"steps":["Soak split pigeon peas in 1.5 L of warm water for 1 hour. The peas should be plumped up and soft, and the skins that were on some of them should be coming off.","Sieve the water into a saucepan (all the flavor is in there), and put the water on the stove to start boiling.","Wash the peas, and remove all the skins—they will float easily because of the earlier soaking.","Put the peas in to the water you placed on the stove, then add salt and rock salt. Let it boil until the peas are mushy. There will be a froth foaming at the top while it boils—remove it with a ladle.","When the peas are mushy, add peanut butter and mix. There is a special contraption called ugwech that you can use, but you can also use a hand blender as it is easier on the muscles and quicker. The peanut butter will make the soup thick, so please add it according to taste and your desired texture.","If it becomes too thick you can add hot water to loosen the mixture.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADek_Ngoo_(Pigeon_Peas_with_Peanut_Butter)","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Dek_Ngoo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pamela Ayot","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Dibi (Senegalese Grilled Meat)","name":"Dibi (Senegalese Grilled Meat)","ingredients":["¼ cup vegetable oil","4 cloves garlic, minced","1 onion, chopped","2 tablespoons Dijon mustard","1 tablespoon paprika","1 tablespoon ground coriander","1 teaspoon ground cumin","1 teaspoon ground turmeric","1 teaspoon ground ginger","1 teaspoon thyme (or the equivalent amount of dried thyme)","¼ cup white vinegar or lemon juice","¼ cup water (or more if needed)","1½ pounds (about 700 g) lamb or goat meat, cut into large chunks or small pieces for skewering","Chopped onions (optional)","Tomatoes (optional)","Hot pepper sauce (optional)","French fries or bread (optional)"],"steps":["In a bowl, combine the vegetable oil, garlic, onion, mustard, paprika, coriander, cumin, turmeric, ginger, thyme, salt, and pepper. Mix well.","Add the vinegar or lemon juice and water to form a slightly thick marinade.","Taste and adjust seasoning as needed.","Place the chunks of lamb or goat meat into a large bowl or resealable bag.","Pour the marinade over the meat and toss to ensure all pieces are well-coated.","Let the meat marinate in the fridge for at least 2 hours (or overnight for better flavor).","Preheat a grill or barbecue to medium-high heat.","If using skewers, thread the marinated meat onto the skewers.","Grill the meat, turning occasionally, for about 10–15 minutes, or until cooked to your desired level of doneness. For extra flavor, baste the meat with some of the leftover marinade while grilling.","Remove the meat from the grill and let it rest for a few minutes before serving.","Optionally, serve the dibi with chopped onions, tomatoes, and a hot pepper sauce on the side. You can serve it with French fries or bread to complete the meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADibi_(Senegalese_Grilled_Meat)","country":"Senegal","pageImageChecked":true},{"title":"Cookbook:Dole Pineapple Upside-Down Cake","name":"Dole Pineapple Upside-Down Cake","ingredients":["1 large can (~397 g / 14 oz) crushed or sliced pineapple","2 cups (275 g / 9.7 oz) flour, sifted","2 teaspoons baking powder","½ teaspoon salt","⅔ cup (160 g / 5.6 oz) butter or butter substitute","1 cup (225 g / 7.9 oz) white granulated sugar","2 eggs, separated","½ cup (125 ml / 4.2 fl oz) milk","1 teaspoon vanilla extract","1 cup (180 g / 6.3 oz) brown sugar","Maraschino cherries, to garnish"],"steps":["Drain the juice from the can of pineapple.","Sift flour into a mixing bowl. Sift again with baking powder and salt.","Cream ½ cup (125 g / 4.4 oz) butter in another bowl, then gradually add sugar; cream well.","Beat the yolks and whites of eggs separately. Add the yolks to creamed mixture and mix well, then add flour and milk alternately, mixing well.","Fold in the egg whites and vanilla.","Melt the rest of butter in large frying pan.","Spread the brown sugar over the pan.","Add pineapple. If sliced is used, place slices closely together on the sugar; if crushed, simply pour in the well-drained fruit.","Pour cake batter over fruit.","Bake 45 minutes at .","Turn upside-down on serving dish and garnish with maraschino cherries."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADole_Pineapple_Upside-Down_Cake","pageImageChecked":true},{"title":"Cookbook:Dinuguan (Pork Blood Stew)","name":"Dinuguan (Pork Blood Stew)","ingredients":["3 cups (700 g) ½-inch cubed boneless pork butt with fat","3 tablespoons lard or peanut oil","½ cup (120 ml) vinegar mixed with 1 cup (240 ml) water and 1 tablespoon salt","1 medium-sized yellow onion, peeled and sliced","1½ cups (360 ml) pork blood (Ideally from Vietnamese, Filipino or Western European markets)","3 cloves garlic, peeled and crushed","2 hot jalapeño peppers, seeded and chopped"],"steps":["Place the pork in a 4-quart (560 ml) covered stove-top casserole dish and add the vinegar mixture. Bring to a boil and reduce the heat.","Cook, covered, for about an hour, until the pork is tender. Make sure that the liquid doesn't dry out. Add more water if necessary.","Heat a frying pan and add the lard or oil.","When the oil is hot enough, sauté the onion and garlic until the onion appears translucent. Remove from heat.","Add the oil, garlic, and onion to the pork and continue cooking for 5 minutes.","Purée the pork blood in a food processor.","Add the blood to the pork gradually while stirring the mixture. Bring to a boil.","Add the chopped pepper and simmer uncovered to reduce the sauce until desired thickness is achieved. Keep covered and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADinuguan_(Pork_Blood_Stew)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Rustic_outdoor_cooking_of_meat_in_preparation_for_Dinuguan_dish_%28cropped%29.jpg/960px-Rustic_outdoor_cooking_of_meat_in_preparation_for_Dinuguan_dish_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralff Nestor Nacor","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Dirt Pudding","name":"Dirt Pudding","ingredients":["3½ cups (840 ml) cold milk","2 pkgs. (4 serving size) vanilla instant pudding","1 tub (12 oz / 320 g) frozen whipped topping, thawed","1 pkg (16 oz / 450 g) chocolate sandwich cookies"],"steps":["Crush cookies in zipper-style plastic bag with a rolling pin or in food processor.","Make the pudding as directed on the package using the milk; let stand 5 minutes.","Stir 3 cups of the whipped topping and half of the crushed cookies into the pudding OR alternate layers of crushed cookies and pudding/whipped topping.","Spoon mixture it into any bowl or dish of your choice.","Sprinkle the top with the remaining crushed cookies. Refrigerate for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADirt_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Dirt_candy_popcorn_pudding_%283505768525%29.jpg/960px-Dirt_candy_popcorn_pudding_%283505768525%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krista","licence":"CC BY 2.0"},{"title":"Cookbook:Dirty Rice","name":"Dirty Rice","ingredients":["2 tablespoons chicken fat","1 teaspoon black pepper","½ lb (225 g) chicken gizzards (optional)","2 teaspoons paprika","¼ lb (110 g) pork, ground","1 teaspoon dry mustard","1 bay leaf","1 teaspoon cumin","1 yellow onion","½ teaspoon thyme","1½ stalks celery","½ teaspoon oregano","½ ea. green bell pepper","2 tablespoons butter","1 garlic clove","2 cups pork stock","1 teaspoon Tabasco sauce","½ lb (225 g) chicken livers (optional)","1 teaspoon salt","1 cup cooked rice"],"steps":["Mince onion, bell pepper, celery and garlic.","Grind livers and gizzards.","Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally.","Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well.","Add the butter and stir until melted.","Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well.","Add the stock or water and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once.","Stir in the chicken livers and cook about 2 minutes.","Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes.","Remove from heat and leave covered until rice is tender, about 10 minutes.","Remove bay leaves and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADirty_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Pork_chop_and_dirty_rice.jpg/960px-Pork_chop_and_dirty_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kent Wang","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Double Chocolate Brownies","name":"Double Chocolate Brownies","ingredients":["⅓ cup unsalted butter","¾ cup white granulated sugar","¼ cup water","1 package (12 ounces) dark or bittersweet chocolate chips, divided in half","1 teaspoon vanilla","¾ cups all purpose flour","¼ teaspoon baking soda","¼ teaspoon salt","2 ea. (100 g) standard eggs","½ cup chopped nuts (optional)"],"steps":["Let the eggs and butter sit out for 30 minutes to bring to room temperature.","Preheat oven to 165°C (325°F).","In a small bowl, sift together the flour, baking soda, and salt. Set aside.","In a small saucepan combine butter, sugar, and water. Bring just to a boil then remove from heat.","Add half of the chocolate chips (6 oz) and vanilla. Stir until smooth and shiny.","Transfer the chocolate mixture into a large bowl.","Add eggs one at a time, beating well after each addition.","Gradually blend in flour mixture.","Stir in remaining chocolate chips and nuts if desired.","Spread in a greased 9-inch square pan.","Bake at 165°C (325°F) for 30–35 minutes.","Cool completely before cutting into 2¼-inch squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADouble_Chocolate_Brownies","country":"United States","pageImageChecked":true},{"title":"Cookbook:Dog Biscuits","name":"Dog Biscuits","ingredients":["1 beaten egg","½ cup (120 ml / 4.1 oz) chicken or vegetable stock","¼ cup (60 ml / 2 fl oz) vegetable oil","¼ cup (75 g / 2.6 oz) peanut butter","about 1 cup (140 g / 4.9 oz) all-purpose flour","¾ cup (60 g / 2.1 oz) bran cereal","¼ cup (20 g / 0.71 oz) rolled oats"],"steps":["Preheat oven to .","Mix the peanut butter, stock, and oil into the egg until smooth.","Mix the flour, cereal and oats together.","Add the dry ingredients to the egg mixture until it forms a very stiff dough (you'll need to use your hands at the end). If not very stiff, add more flour gradually.","Turn the dough out onto a lightly-floured surface and roll to about thick. Cut out shapes (bone shapes work well).","Bake biscuits on a lightly-greased cookie sheet in the middle oven rack for about 15 minutes.","For best results, allow biscuits to harden overnight."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADog_Biscuits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Dog_biscuits_%2814345200038%29.jpg/960px-Dog_biscuits_%2814345200038%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacqui Brown","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Dodo Ikire (Fried Leftover Plantain)","name":"Dodo Ikire (Fried Leftover Plantain)","ingredients":["Overripe plantain, peeled and sliced","Salt","Crushed pepper","Vegetable oil for frying"],"steps":["Mash the plantain and transfer it into a bowl.","Stir in salt and crushed pepper until well-combined.","Heat oil in a frying pan for a few minutes, but don't allow to smoke. Allow it heat for a few minutes (3–4 minutes is enough).","Scoop the plantain mixture into the hot oil. Cook until darkened but not burnt.","Remove the dodo ikire from the oil, and drain any excess.","Re-mould the dodo ikire into balls. Sprinkle with some pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADodo_Ikire_(Fried_Leftover_Plantain)","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Picture_of_a_Dodo_Ikire_served_by_a_Food_Blogger_-_WA0014.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"My active kitchen","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Dolma (Stuffed Grape Leaves)","name":"Dolma (Stuffed Grape Leaves)","steps":["Blanch the grape leaves by placing them in a pot of boiling water, covering with a towel, and cooking for about 3–5 minutes.","Cut each onion at the bottom root and slice ½-inch lengthwise. Boil for 5–10 minutes or until soft, then separate each layer without tearing.","Slice zucchini and squash lengthwise, and hollow them out.","Core cabbage and boil for 10 minutes, then pull leaves apart to prepare for stuffing.","Hollow out hot peppers, tomatoes, and peppers while keeping their tops.","Combine all of the stuffing ingredients in a large bowl.","Stuff the grape leaves: Lay each leaf shiny side down. Place 1 tablespoon of stuffing at the bottom center of the leaf by the stem. Fold the bottom of the leaf up to cover the stuffing. Fold in the sides and roll up in a cylindrical fashion.","Stuff the tomatoes and green pepper, and replace their tops.","Stuff the other vegetables, placing the zucchini and squash on their side and onions (rolled tightly) and tomatoes upright.","Layer the stuffed vegetables in a pot, alternating grape leaves and vegetables. The top layer should be grape leaves.","Mix citric acid and water, and pour over the dolma to just barely cover the top layer of grape leaves.","Put a small plate (inverted) directly on top of the pot of dolma as a weight.","Cover the pot, and cook over high heat for 10 minutes or until it boils.","Once the dolma boils, lower the heat to medium and simmer for about 40 minutes until most of the liquid is absorbed and the rice and meat are cooked.","Remove from heat, and let stand 10 minutes.","Remove lid and plate. Place a large platter on top of the pot, and using oven mitts, flip dolma pot onto the platter on top of a table.","Arrange dolma on platter as desired and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADolma_(Stuffed_Grape_Leaves)","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c7/DOLMA-5-1.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"CC BY 2.5","pageImageChecked":true},{"title":"Cookbook:Dosa II","name":"Dosa II","ingredients":["2 cups (360 g) rice, preferably parboiled","½ cup (90 g) split and husked urad dal (dhuli urad)","½ tsp fenugreek seeds (methi dana)","2 tsp salt","Oil for cooking dosa"],"steps":["Soak rice, dal, and fenugreek seeds separately overnight. Don't soak the dal longer than 3-4 hours. Do soak the rice for at least 6-8 hours.","Grind the soaked rice, dal, and fenugreek together to a very smooth consistency; use a blender for best results.","Add the salt and enough water to make into a dropping consistency, and leave to rise for 5–6 hours, or overnight.","Check consistency of the batter, and if needed, add enough water to make into a smooth pouring consistency.","Heat a tava (dosa pan) until very hot, and splash a little water over it. With a ladle, immediately pour some batter onto the pan, spreading it thin with a circular motion, without pressing too hard. You will need some practice to get it right.","Lower the heat and dribble a little oil around the edges. When edges start browning a bit, it is almost done.","Flip the dosa to the other side, and allow it to cook for a few seconds.","Add desired filling and fold over."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADosa_II","pageImageChecked":true},{"title":"Cookbook:Dirty Desert Fried Eggs","name":"Dirty Desert Fried Eggs","ingredients":["Butter","2 eggs","Onion powder or garlic powder","Salt","Pepper"],"steps":["Use butter to grease a frying pan over medium heat.","Crack eggs into the pan, and immediately season the whites with onion powder. Feel free to use a lot, because it only helps the taste, but don't dump it on. Reduce the heat to low.","Sprinkle salt mainly on the yolks, with a little on the whites. Add black pepper to your taste.","Put a lid on the pan and cook, checking occasionally.","When the whites are no longer runny on top, remove from the heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADirty_Desert_Fried_Eggs","pageImageChecked":true},{"title":"Cookbook:Dokunu (Fermented Corn Dumplings)","name":"Dokunu (Fermented Corn Dumplings)","ingredients":["1 cup cornmeal","1 spoon cornstarch","Warm water","½ spoon salt","Corn husks or plantain leaves"],"steps":["Combine the cornstarch and cornmeal in a bowl. Mix in enough warm water to get a smooth, stiff dough.","Cover the mixture with a clean cloth, and let rest in a warm place for 2 days. It should smell sour, like sourdough.","Divide the dough into 2 pieces.","Heat a pot over medium heat. Add one half of the dough, and cook for about 10–15 minutes, stirring regularly.","Remove from the heat, and mix the cooked dough into the uncooked dough. Season with a little salt.","Portion out small pieces of dough, and roll into balls. Wrap each piece in a corn husk or plantain leaf, and secure with string.","Heat water in a steamer. Add the wrapped dokunu, and steam for about 1 hour.","Serve with dry fish or any sides of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADokunu_(Fermented_Corn_Dumplings)","pageImageChecked":true},{"title":"Cookbook:Domoda (Gambian Peanut Stew)","name":"Domoda (Gambian Peanut Stew)","ingredients":["2 tablespoons vegetable oil","1 large onion, finely chopped","2 cloves of garlic, minced","500 g meat (beef, lamb, or chicken), cut into bite-sized pieces","1 tablespoon tomato paste","1 teaspoon ground cayenne pepper (adjust according to spice preference)","1 teaspoon paprika","1 cup natural, unsweetened peanut butter","4 cups water or broth","2 medium-sized carrots, peeled and sliced","2 medium-sized potatoes, peeled and cubed","1 small cabbage, chopped","Salt to taste","Pepper to taste"],"steps":["Heat the vegetable oil in a large pot or saucepan over medium heat. Add the chopped onions and minced garlic. Sauté until they become translucent and fragrant.","Add the meat to the pot and cook until it browns on all sides. Stir occasionally to ensure even browning.","Stir in the tomato paste, ground cayenne pepper, and paprika. Cook for an additional minute to allow the flavors to meld.","Add the peanut butter to the pot and mix well with the other ingredients. Gradually pour in the water or broth while stirring continuously to create a smooth and consistent stew base.","Reduce the heat to low and cover the pot. Allow the stew to simmer for about 30 minutes, or until the meat is tender. Stir occasionally and add more water or broth if needed to maintain the desired consistency.","Add the sliced carrots, cubed potatoes, and chopped cabbage to the pot. Continue to simmer the stew for an additional 15–20 minutes, or until the vegetables are cooked to your liking.","Taste the stew and season with salt and pepper according to your preference.","Serve the domoda hot with steamed rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADomoda_(Gambian_Peanut_Stew)","country":"Gambia","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ab/Domoda_ingredients_detail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Doro Tibs (Ethiopian Sauteed Chicken)","name":"Doro Tibs (Ethiopian Sauteed Chicken)","ingredients":["500 grams (1.1 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces","1 large onion, finely chopped","3 cloves of garlic, minced","1 tablespoon berbere spice blend","½ teaspoon paprika","½ teaspoon cumin","½ teaspoon ground coriander","¼ teaspoon turmeric","Salt, to taste","2 tablespoons olive oil","Freshly squeezed juice from 1 lemon","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a mixing bowl, combine the chicken pieces, minced garlic, berbere spice blend, paprika, cumin, coriander, turmeric, and salt. Mix well to ensure the chicken is coated with the spices. Allow the chicken to marinate for at least 30 minutes to enhance the flavors.","Heat the olive oil in a large skillet or frying pan over medium-high heat.","Add the chopped onion to the pan and sauté until it becomes translucent and slightly browned.","Add the marinated chicken to the pan and spread it out in a single layer. Allow the chicken to cook undisturbed for a few minutes to develop a golden crust.","Use a wooden spoon or spatula to stir and flip the chicken pieces, ensuring all sides are evenly cooked. Continue cooking until the chicken is cooked through and no longer pink in the center.","Squeeze the lemon juice over the cooked chicken and stir well to incorporate.","Remove the pan from heat and garnish with freshly chopped cilantro or parsley.","Serve hot with injera or any other bread of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADoro_Tibs_(Ethiopian_Sauteed_Chicken)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Diri Na Njar (Chadian Spiced Rice with Vegetables)","name":"Diri Na Njar (Chadian Spiced Rice with Vegetables)","ingredients":["2 cups long-grain white rice","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves garlic, minced","2 tomatoes, chopped","1 teaspoon tomato paste","1 teaspoon ground paprika","1 teaspoon ground ginger","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon salt, or to taste","¼ teaspoon ground black pepper","4 cups water or chicken broth","Fresh cilantro or parsley, for garnish (optional)"],"steps":["Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.","Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and sauté until it becomes translucent and slightly golden, stirring occasionally.","Add the minced garlic to the saucepan and cook for another minute until fragrant.","Stir in the chopped tomatoes and tomato paste, combining them with the onions and garlic. Cook for a few minutes until the tomatoes start to soften and release their juices.","Add the ground paprika, ginger, cumin, coriander, salt, and black pepper to the saucepan. Stir well to coat the tomatoes and onions with the spices.","Add the rinsed rice to the saucepan and stir gently to combine it with the tomato mixture, ensuring that each grain of rice is coated with the flavors.","Pour in the water or chicken broth, ensuring that the liquid covers the rice by about an inch.","Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a tight-fitting lid and let it simmer for about 15–20 minutes, or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid during cooking to maintain steam and ensure even cooking.","Once the rice is done, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This allows the rice to steam and fluff up.","Fluff the rice gently with a fork to separate the grains. Taste and adjust the seasoning if needed.","Serve hot, garnished with fresh cilantro or parsley if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADiri_Na_Njar_(Chadian_Spiced_Rice_with_Vegetables)","country":"Chad","pageImageChecked":true},{"title":"Cookbook:Doro Fitfit (Ethiopian Chicken Salad)","name":"Doro Fitfit (Ethiopian Chicken Salad)","ingredients":["2 cups shredded injera (Ethiopian sourdough flatbread)","2 cups cooked chicken, shredded or diced","1 medium onion, finely chopped","2 tomatoes, diced","2 green chile peppers, finely chopped","¼ cup fresh lemon juice","¼ cup olive oil","2 cloves garlic, minced","1 teaspoon paprika","½ teaspoon cayenne pepper, or to taste","Salt, to taste","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a large mixing bowl, combine the shredded injera, cooked chicken, finely chopped onion, diced tomatoes, and finely chopped green chili peppers.","In a separate small bowl, whisk together the lemon juice, olive oil, minced garlic, paprika, cayenne pepper, and salt to make the dressing.","Pour the dressing over the salad ingredients in the mixing bowl.","Gently toss the salad until all the ingredients are well coated with the dressing.","Let sit for about 10–15 minutes to allow the flavors to meld together.","Taste the salad and adjust the seasoning with salt and additional spices, if desired.","Garnish with freshly chopped cilantro or parsley before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADoro_Fitfit_(Ethiopian_Chicken_Salad)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Dry Rub","name":"Dry Rub","ingredients":["¼ cup paprika","¼ cup light brown sugar","3 tbsp salt","1 tsp dry mustard","1 tsp ground black pepper","½ tsp cayenne pepper","½ tsp ground cumin"],"steps":["Combine ingredients in a Zip-Lock bag, shaking thoroughly.","Store in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADry_Rub","pageImageChecked":true},{"title":"Cookbook:Drover's Damper","name":"Drover's Damper","ingredients":["2 cups self-raising flour","¼ teaspoon salt","2 teaspoons sugar","1 tablespoon butter","1 cup milk"],"steps":["Add salt to flour, then add sugar.","Rub in butter.","Mix in milk to make a medium-soft dough.","Knead lightly on flat surface until smooth.","Pat dough into a round shape.","Place damper mixture on coals or hot ash. Cook for maximum of 40 minutes.","Discard burnt outside and eat the inside.","Serve with butter, (golden syrup) or jam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADrover's_Damper","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Mustering_camp.jpg/960px-Mustering_camp.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N.Goodwin","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Drawn Butter","name":"Drawn Butter","ingredients":["1 cup (250 ml / 8.5 oz) water","2 teaspoons flour","unsalted butter"],"steps":["Bring the water to a boil in a saucepan.","Mix the flour and butter together until they are perfectly smooth.","Stir this into the boiling water, and add salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADrawn_Butter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/LFA_drawn_to_peanut_butter_on_chopstick_%2830945152577%29.jpg/960px-LFA_drawn_to_peanut_butter_on_chopstick_%2830945152577%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hawai‘i Volcanoes NPS","licence":"Public domain"},{"title":"Cookbook:Dr. Kitchener's Pudding","name":"Dr. Kitchener's Pudding","ingredients":["3 eggs","½ cup (120 ml) milk","2 oz (57 g / ⅓ cup) moist sugar","2 oz (57 g / ⅓ cup) grated nutmeg","4 oz (110 g / ¾ cup) flour","8 oz (230 g) finely-chopped suet","3 oz (85 g / 1¼ cups) breadcrumbs"],"steps":["Beat the eggs, strain them through a sieve, then gradually stir them into the milk.","Mix in the sugar and nutmeg.","Add the flour, beating the mixture until it becomes a smooth batter.","Gradually add suet and bread-crumbs. Mix all thoroughly together, at least half an hour before putting the pudding into a pot.","Transfer batter into a buttered mould. Cook for 50 minutes at ."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADr._Kitchener's_Pudding","pageImageChecked":true},{"title":"Cookbook:Doubles (Trinidadian Bread with Curried Chickpeas)","name":"Doubles (Trinidadian Bread with Curried Chickpeas)","steps":["In large bowl combine flour, salt, turmeric, cumin, sugar and yeast.","Add enough lukewarm water to make a soft dough. Mix well, cover and let rise 2 hours.","Boil soaked chickpeas in salted water until tender. Drain well.","Heat oil in a heavy skillet, add garlic, onion, and curry powder mixed with ¼ cup (60 ml) water; sauté for a few minutes.","Add chickpeas, stir to coat well and cook for 5 minutes. Add 1 cup water, cumin, salt and pepper.","Cover, lower heat and simmer until peas are soft; add more water if necessary. When chickpeas are finished they should be soft and moist; adjust seasoning.","Punch down dough and allow to relax for 15 minutes.","To shape bara, take about 1 tablespoon of dough, pat with both hands to flatten to a circle 4–5 inches in diameter; use water to moisten palms of hands.","Fry a few baras at a time in hot oil; turn once and drain on kitchen paper.","Make a sandwich by placing 2 tablespoons of cooked chickpeas between 2 baras.","Add pepper sauce and mango chutney to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADoubles_(Trinidadian_Bread_with_Curried_Chickpeas)","country":"Trinidad and Tobago","pageImageChecked":true},{"title":"Cookbook:Duck Confit","name":"Duck Confit","ingredients":["4 ea. (about 2 pounds) duck leg portions with thighs attached, excess fat trimmed and reserved","1 tablespoon plus ⅛ teaspoon salt","½ teaspoon freshly-ground black pepper","10 garlic cloves","4 bay leaves","4 sprigs fresh thyme","1½ teaspoon black peppercorns","½ teaspoon table salt","4 cups olive oil"],"steps":["Lay the duck leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the salt and the black pepper.","Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top.","Put the fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions, and sprinkle with the remaining ⅛ teaspoon salt.","Cover and refrigerate for 12 hours.","Preheat the oven to 200°F (95°C).","Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and set aside.","Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.","Put the garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and table salt.","Lay the duck on top, skin side down. Add the olive oil.","Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.","Remove the duck from the fat. Strain the fat and set aside.","To store the duck confit, place the duck leg portions in a container, cover with the cooking fat, and store in the refrigerator. Alternately, pick the meat from the bones and place it in a stoneware container. Cover the meat with a thin layer of some of the strained fat.","Store in the refrigerator for up to 1 month. The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuck_Confit","pageImageChecked":true},{"title":"Cookbook:Dum ka Qimah (Spiced Minced Meat)","name":"Dum ka Qimah (Spiced Minced Meat)","ingredients":["1 cup oil","3 medium onions, peeled and thinly sliced","7–8 whole red chillis","1 kg lean minced meat (beef or lamb)","1 tbsp ginger paste","1 tsp garam masala","1½ tsp salt","2 tbsp yogurt","2 tbsp ground unripe green papaya","1 piece coal","2 tbsp freshly-chopped green coriander (cilantro)","1 tsp finely-chopped green chillies"],"steps":["Heat oil in a heavy-based saucepan. Add onions and, stirring frequently, fry for 8–10 minutes to a light golden color.","Remove onions from oil and fry the whole chillies just for a moment, otherwise they will burn.","Reserve the oil, put the onions and whole chillies in a chopper or food processor, and blend to a smooth paste without using water.","Thoroughly wash the minced meat, and squeeze out any water.","Put the minced meat in a bowl. Add onion paste, ginger paste, salt, garam masala and yogurt. Knead the mixture really well for a few minutes with your hands until it is smooth.","Cover and leave to marinate at room temperature for about 3–4 hours or overnight in the refrigerator. One hour before cooking, mix in the ground papaya.","Put the charcoal over medium flame, and wait until the coal is fully red and is covered by white ash.","Meanwhile place the meat mixture in a metal pan. Make a well in the center. Put a small piece of aluminum foil in it. Place the burned coal over it and put 2–3 drops of oil on it. Cover it at once with a tight fitting lid and put aside for 20–25 minutes.","Take out ½ cup of oil from the reserved oil. Reheat the oil in a heavy based pan. Discard the charcoal, and fry the mince over low heat for 4-5 minutes. Cover with a tight fitting lid and cook for 15–20 minutes or until all excess moisture has been absorbed.","Transfer to a serving dish and decorate with onion ring, green chilli, and coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADum_ka_Qimah_(Spiced_Minced_Meat)","pageImageChecked":true},{"title":"Cookbook:Duck Stock","name":"Duck Stock","ingredients":["Leftover bones from roast duck","Pan drippings","Duck giblets (gizzard, heart, neck, skinned/peeled duck feet)","1 tsp salt (or to taste)","6 cups (1200 ml) water","½ tsp vinegar"],"steps":["Cook everything in a tightly covered heavy stock pot over medium heat until it reaches a full rolling boil, then reduce heat and allow to simmer for 1 ½ hours.","Drain and reserve liquid, discarding bones and reserving any meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuck_Stock","pageImageChecked":true},{"title":"Cookbook:Dud Patti (Milk Tea)","name":"Dud Patti (Milk Tea)","ingredients":["2 ½ cups milk","2 heaping teaspoons loose tea leaves"],"steps":["Pour in the milk into the pan. Let it simmer on medium-low heat.","When it is nearly boiling, add the tea.","Stir it a little with a spatula to allow it to brew before it boils over.","Take it off the heat when it boils over and pour it into a cup through a strainer.","Sweeten it with sugar and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADud_Patti_(Milk_Tea)","pageImageChecked":true},{"title":"Cookbook:Dry Rub Barbecue Ribs","name":"Dry Rub Barbecue Ribs","ingredients":["1 slab pork spareribs","6 tbsp Barbecue Rub","2 tbsp Worcestershire sauce","¼ cup cider vinegar","2 tbsp honey","Dry applewood chunks"],"steps":["Combine liquid ingredients and place in a spray bottle. Spray liberally onto one side of ribs.","Coat moistened side of ribs with Rub. Refrigerate for at least 1 hour.","Place applewood in the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat.","Place ribs in smoker or grill and cook, spraying often with remaining mixture, for 5–6 hours.","Remove and place on a medium-high heat charcoal grill, seasoned side down, spraying constantly until well-browned.","Remove and let rest for 5 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADry_Rub_Barbecue_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg/960px-Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daryn Nakhuda.","licence":"CC BY 2.0"},{"title":"Cookbook:Duck Fried Rice","name":"Duck Fried Rice","ingredients":["3 tbsp butter","2 tbsp sesame oil","3 cloves garlic, minced","2 red chillies, sliced 1 cm thick","2 green chillies, sliced 1 cm thick","3 scallions (white part only), sliced thin","200 g bean sprouts, soaked in hot water","25 g fresh parsley","Duck meat, sliced 1 cm thick","600 g cooked rice","2 tbsp light soy sauce","1 tbsp habanero","1 tbsp black pepper","1½ tbsp salt"],"steps":["Heat the butter and sesame oil in a non-stick frying pan over medium-high heat. Add the garlic, chillies, and scallion. Fry, stirring, for 15 seconds until fragrant.","Add the duck meat, bean sprouts, and parsley. Stir until the duck meat changes color.","Add the rice, and then the soy sauce, habanero, black pepper, and salt. Stir until well-mixed.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuck_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Pineapple_Fried_Rice_with_Duck_-_Thai_Pad_Thai_2025-07-09.jpg/960px-Pineapple_Fried_Rice_with_Duck_-_Thai_Pad_Thai_2025-07-09.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Dry Rub Grilled Ribeye","name":"Dry Rub Grilled Ribeye","ingredients":["4 thick-cut ribeye steaks","Steak rub, as needed","Dijon mustard, as needed","Worcestershire sauce in a spray bottle"],"steps":["Spread a thin layer of mustard on both sides of each steak. Shake on steak rub liberally and gently massage into meat. Set aside.","Quickly wipe the towel on the grate of a preheated charcoal grill. Add steaks to the hottest part and cook 1 ½ minutes, then rotate 90° and cook for another 1 ½ minutes. Flip and repeat 1 more time. If flare-ups appear close to meat, spray with Worcestershire sauce. If not, leave alone.","Move to a cooler part of the grill and cook, turning often until 10°F below your desired doneness.","Remove and let rest for 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADry_Rub_Grilled_Ribeye","pageImageChecked":true},{"title":"Cookbook:Dry-Aged Prime Rib","name":"Dry-Aged Prime Rib","ingredients":["1 prime grade standing rib roast (4 bone)","Prime Rib Seasoning, as needed","Canola oil"],"steps":["Place roast in a paper towel-lined perforated box with a lid. Cover and refrigerate for 3 days, changing towels halfway.","If any leathery spots appear, trim them off. Rub roast all over with canola oil. Shake on prime rib seasoning liberally, and pat down lightly.","Insert an oven-safe probe thermometer into the roast. Bake at 200°F until internal temperature reaches 118°F.","Remove from oven and raise oven to 500°F. Insert roast back in, and bake until internal temperature reaches 135°F.","Remove, let rest 10 minutes, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADry-Aged_Prime_Rib","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Prime_bone-in_rib-eye_%28split%29%2C_dry-aged_for_35_days%2C_frites%2C_horseradish_cr%C3%A8me_fra%C3%AEche.jpg/960px-Prime_bone-in_rib-eye_%28split%29%2C_dry-aged_for_35_days%2C_frites%2C_horseradish_cr%C3%A8me_fra%C3%AEche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T.Tseng","licence":"CC BY 2.0"},{"title":"Cookbook:Duck à l'Orange","name":"Duck à l'Orange","ingredients":["4 ea. (28–32 ounces / 800–920 g) boneless duck breasts","Olive oil","Salt","Freshly-ground black pepper","Orange marmalade"],"steps":["Score skin of duck in a diamond pattern. Brush with olive oil, and sprinkle both sides liberally with salt and freshly ground black pepper. Set aside.","Grill duck breasts over medium high heat, covered, 4–5 minutes, brushing with marmalade every 1 ½ minutes.","Flip and cook for another 3–4 minutes, brushing every 1 minute, for medium-rare.","Remove to a plate and cover with aluminum foil. Let rest 10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuck_%C3%A0_l'Orange","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Duck_a_l%27orange.jpg/960px-Duck_a_l%27orange.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bev Sykes","licence":"CC BY 2.0"},{"title":"Cookbook:Drunken Shrimp","name":"Drunken Shrimp","ingredients":["48 jumbo peeled, deveined shrimp","12 oz beer (recommended: Budweiser)","1 tbsp salt","1 tbsp freshly-ground black pepper","¼ cup unsalted butter, divided"],"steps":["Melt butter in a large pot over medium heat. Add shrimp and cook until slightly undercooked. Quickly place shrimp in ice water and drain. Set aside.","Season shrimp with salt and pepper. Deglaze pot with beer and add shrimp. Bring to a simmer over medium low heat.","Once beer simmers, lower heat to low and cook 5 minutes.","Stir in butter 1 tbsp at a time and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADrunken_Shrimp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Nilasing_na_hipon_%28Cooked_Drunken_Shrimp%29_-_Philippines.jpg/960px-Nilasing_na_hipon_%28Cooked_Drunken_Shrimp%29_-_Philippines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yvette Tan","licence":"CC BY 2.0"},{"title":"Cookbook:Dovga (Azerbaijani Yogurt Soup)","name":"Dovga (Azerbaijani Yogurt Soup)","ingredients":["1 liter yogurt","2 tablespoons uncooked rice","1 egg","1 bunch of spinach","1 bunch of dill","1 bunch of coriander","1 bunch of mint","Boiled peas (optional)"],"steps":["Stir yogurt to remove lumps, then pour into a pot.","Add rice and egg, and thoroughly mix.","Set pot over low heat. Mix continuously and slowly until it boils (otherwise the yogurt and eggs may curdle).","While the mixture is boiling, chop the greens. Add these into the yogurt mixture, and boil again for about 5 minutes.","Stir in peas, if using.","Serve in plates or glasses, adding salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADovga_(Azerbaijani_Yogurt_Soup)","country":"Azerbaijan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Dovga_e-citizen.JPG/960px-Dovga_e-citizen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moonsun1981","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Doughnuts (Yeasted)","name":"Doughnuts (Yeasted)","steps":["Scald milk by bringing it to at least then cool it to less than .","Sprinkle the yeast over the warm water, and let it sit for 5 minutes.","In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon.","Beat in remaining flour ½ cup at a time until the dough no longer sticks to the bowl. Knead for about 5 minutes.","Place the dough into a greased bowl, and cover. Set in a warm place to rise until doubled. Dough is ready if upon touching, indention remains.","Turn the dough out onto a floured surface, and gently roll out to ½ inch thickness. Cut with a floured doughnut cutter.","Cover doughnuts loosely with a cloth. Let sit out to rise again until doubled.","Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water 1 tablespoon at a time until the icing is somewhat thin, but not watery. Set it aside then.","Heat oil in a deep-fryer or large heavy skillet to 350 °F (175 °C). Slide doughnuts into the hot oil using a spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown.","Remove from hot oil, and drain on a wire rack.","Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADoughnuts_(Yeasted)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/02023_0563_Hot_doughnuts.jpg/960px-02023_0563_Hot_doughnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Double Pea Soup","name":"Double Pea Soup","ingredients":["1 cup dried black eyed peas","1 can (500 grams) green peas","3 small onion, chopped","2 medium carrots, diced","2 stalk celery, chopped","½ cup olive oil","salt"],"steps":["Soak black-eyed peas for 6 hours.","Boil black-eyed peas in 2 cups of water in an uncovered pot for 35 minutes.","Separately, sauté onions, carrot, and celery in olive oil.","Add black-eyed peas and their cooking water to the vegetables.","Add the can of green pea with the water in the can.","Add salt to taste.","Simmer for 20 minutes.","Blend with an immersion blender until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADouble_Pea_Soup","pageImageChecked":true},{"title":"Cookbook:Dublin Lamb Stew","name":"Dublin Lamb Stew","ingredients":["2 cups beef broth","2 lb lamb steaks (bone in), cubed","1 tbsp dill salt or herbes de Provence","2 lb potatoes, peeled and sliced","1 ½ lb carrots, peeled and diced","1 green bell pepper, sliced","4 cups baby bella mushrooms, sliced","1 medium onion, finely chopped","3 celery stalks, chopped","1 tbsp olive oil","Salt to taste","Pepper to taste"],"steps":["In a large saucepan, brown meat over medium heat.","Remove lamb and add oil over high heat. Sauté peppers, mushrooms, carrots, celery, and onion.","Add the sautéed vegetables, beef broth, lamb, potatoes, and dill salt to a soup pot.","Cover, and cook 30 minutes on medium-high heat, stirring occasionally.","Cover, reduce heat to low, and simmer 1.5–2 hours.","Serve hot with Irish oat scones or soda bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADublin_Lamb_Stew","country":"Ireland","pageImageChecked":true},{"title":"Cookbook:Double Hamburgers","name":"Double Hamburgers","ingredients":["500 g (1.1 lb) minced (ground) beef","Herbs and spices (optional; see suggestions)","Cheese (optional; see suggestions)","Salad (lettuce, spinach, alfalfa sprouts, tomato, onion etc; optional)","1 hamburger bun per burger"],"steps":["Remove the ground beef from the package and shape by hand into burgers. You should get 4–6 burgers from the listed quantity of beef.","If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand.","Fry or grill the burgers for about 4–5 minutes on each side for burgers that aren't too thick.","Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite.","Serve each burger on a bun (sesame seed usually), optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADouble_Hamburgers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Burger_King_Buck_Double.jpg/960px-Burger_King_Buck_Double.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TheDapperDan","licence":"Public domain"},{"title":"Cookbook:Easy Chili","name":"Easy Chili","ingredients":["30 oz medium or dark red kidney beans","30 oz crushed tomatoes","½–1 lb cooked ground beef, turkey, or equivalent portion of vegetarian ground beef substitute","2 tsp chili powder, or use chili-flavored kidney beans above"],"steps":["Combine all ingredients in a pot. Cook on medium heat for 15 minutes.","Taste kidney beans for flavor to determine when done.","Serve with crackers, shredded cheese, and your favorite spices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Chili_pepper.jpg/960px-Chili_pepper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rrinsindika (Indika Kumara)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Easy Batter Bread","name":"Easy Batter Bread","steps":["In a bowl, mix the lukewarm water, ½ teaspoon sugar, and active dry yeast. Let stand until yeast mixture becomes frothy and increases in volume.","While the yeast mixture is standing, in a separate large mixing bowl, mix the butter, 1 tablespoon light brown sugar, salt, and hot water or buttermilk.","Once the yeast mixture becomes frothy, add the yeast mixture to the separate large mixing bowl.","Add 2 cups of white flour to the large mixing bowl. Stir at slow speed with an electric mixer for 1 minute. After that, mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.","With the remaining 2 cups of white flour, add the remaining flour at about ¼–½ cup at a time to the large mixing bowl, and continually mix with a spoon until the mixture begins to pull away from the sides of the bowl or it becomes difficult to add more flour.","Cover the mixture with plastic wrap and a towel. Place in a warm room with no drafts until the batter doubles in volume (about 45 minutes to 1 hour).","After the batter was allowed to sit, stir it down with a spoon (about 25 strokes).","Divide the batter into 2 loaf pans. Wet fingers and push into the corners and smooth out.","Cover both setups with plastic. Place in a warm room and let the batter rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the batter rise too high (if it does rise too high, punch it down a little bit and let it rise again).","Bake at 375°F for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.","Turn out on a wire rack and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Batter_Bread","pageImageChecked":true},{"title":"Cookbook:Easy No-knead Raisin Bread","name":"Easy No-knead Raisin Bread","steps":["Mix together lukewarm water, ½ teaspoon sugar, and the active dry yeast. Let stand until foamy.","Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increased in volume, add it to the mixing bowl.","Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.","Flour the raisins lightly and add them to the mixture.","Mix additional flour with a spoon, ¼–½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.","Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.","Stir down with a spoon (about 25 strokes).","Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.","Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).","Bake at 375°F (190°C) for 30–45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.","Turn out on a wire rack and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_No-knead_Raisin_Bread","pageImageChecked":true},{"title":"Cookbook:Dutch Apple Fritters (Oliebollen)","name":"Dutch Apple Fritters (Oliebollen)","ingredients":["2 tbsp sugar","1 cup warm water","2 package active dry yeast","5 eggs","2 cups scalded milk","1 ½ cups warm water","½ cup margarine, softened","10 cups flour","1 cup white granulated sugar","1½ tsp salt","3 Granny Smith apples (optional), diced","3 cups sugar","Ground cinnamon to taste","1 cup raisins (optional)","Canola oil or shortening for frying"],"steps":["Dissolve sugar in warm water. Sprinkle yeast on top. Let stand for about 10 minutes.","In a large mixing bowl, beat eggs until mixed. Add scalded milk, warm water, yeast mixture, and margarine. Beat well.","Add flour, sugar, and salt. Mix well. Add diced apple.","Let dough rise in a warm place until doubled in size. A lobster pot works well for this.","In a separate bowl, mix the sugar with cinnamon to taste. Set aside.","Fill a fryer pot with 4 inches of canola oil or melted shortening. Heat to 375°F (190°C).","Scoop large spoonfuls of dough into the hot oil. Dipping the spoons in the hot oil before scooping the dough keeps the spoons from getting too sticky.","Fry the oliebollen until golden brown, turning them to ensure even cooking.","Remove the oliebollen, and place on paper towels on paper bags.","Roll oliebollen in the cinnamon sugar mixture, and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADutch_Apple_Fritters_(Oliebollen)","country":"Netherlands","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Oliebollen.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Durian Pancake","name":"Durian Pancake","ingredients":["90 g grated fresh coconut flesh","140 g rice flour","1½ tablespoons arrowroot flour","2 ripe bananas, mashed","50 g durian","170 g palm sugar, shaved","1 egg","250 ml coconut cream","Vegetable oil","120 ml palm sugar caramel","Passion fruit ice cream"],"steps":["Mix coconut flesh with the rice flour and arrowroot flour.","In a separate bowl, mash the bananas and durian together. Add palm sugar, egg, and coconut cream, and mix thoroughly.","Pour banana mixture into a blender and process until the mixture is smooth.","Mix coconut mixture and banana purée. Cover this and let it chill in refrigerator for at least 1 hour.","Heat a pan to medium hot. Brush the pan surface with oil and spoon on the mixture. Fry it until it is light brown color.","Serve it hot, with the palm sugar caramel and passion fruit ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADurian_Pancake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Durian_Pancake.jpg/960px-Durian_Pancake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZAC","licence":"CC BY 2.0"},{"title":"Cookbook:Easy Nachos","name":"Easy Nachos","ingredients":["12 oz (360 g) tortilla chips","1 lb (450 g) cheddar cheese, grated","⅓ cup (80 ml) chopped canned peeled green chiles (optional)","½ cup (about 120 ml) chopped onion (optional)"],"steps":["Preheat the oven to 400°F (200°C). Lay the tortilla chips on a cookie sheet.","Toss together the cheese, chilies and onion; sprinkle over the tortilla chips.","Bake for about 2 minutes, or until the cheese has melted.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Nachos","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Nachos_-_Ed%27s_Easy_Diner_2023-09-01.jpg/960px-Nachos_-_Ed%27s_Easy_Diner_2023-09-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Easy Christmas Fruit Cake","name":"Easy Christmas Fruit Cake","ingredients":["1½ cup (360 g) raisins","¼ cup (60 ml) orange juice","1 cup (240 g) butter (softened)","1 packet (250 g) cream cheese","1½ cups (360 g) brown sugar","4 eggs","4 teaspoons grated orange zest","1 cups (140 g) all-purpose flour","1 tablespoon baking powder","½ teaspoon salt","½ teaspoon nutmeg"],"steps":["In a saucepan on low heat warm raisins and orange juice until liquid is absorbed, then set aside.","In large bowl, beat butter cream cheese with sugar until fluffy. Beat in eggs one at a time, then stir in orange zest. Stir again.","In a separate bowl, mix flour, baking powder, salt, and nutmeg. Stir into batter, following with the raisin mixture.","Spoon batter into a greased and floured 9-inch tube pan or bundt pan.","Bake in 300°F (~160°C) oven for about 80 minutes. Check it at 60 minutes with a cake tester or skewer.","Let cool in pan for 5 minutes, then turn onto a rack to cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Christmas_Fruit_Cake","pageImageChecked":true},{"title":"Cookbook:Eastern North Carolina Barbecued Pig","name":"Eastern North Carolina Barbecued Pig","ingredients":["80 pound pig (butchered with head removed)","Salt","40 pounds charcoal (for charcoal cooking option)","Your favorite vinegar-based Eastern NC sauce"],"steps":["Salt hams, ribs/midsection and shoulders liberally and place skin side up on either a gas or charcoal grill or a BBQ pit.","Keep lid closed, and aim for a heat of approximately 275–350°F.","Allow 1 hour per 10 pounds cooking time (gas or charcoal).","2 hours before being done, place pig with the skin side down. As soon as it is flipped, pour BBQ sauce on meat side.","Close lid and allow skin to crisp.","The pig will be done to perfection when the ham bone can be twisted freely.","Lift lid and allow guests to pick/pull meat, or the chef can remove meat and chop to their liking on a chopping block."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEastern_North_Carolina_Barbecued_Pig","pageImageChecked":true},{"title":"Cookbook:Eastern North Carolina Barbecue Sauce","name":"Eastern North Carolina Barbecue Sauce","ingredients":["¾ gallons apple cider vinegar","⅛ cup salt","¼ cup ground black pepper","¼ cup red pepper flakes","1 cup molasses","2 cups honey"],"steps":["Start with apple cider vinegar in saucepan over medium heat.","Add salt, ground black pepper, crushed red pepper, molasses, and honey.","Let mixture heat up, but not quite boil.","Mix well.","Return sauce to the jug that the vinegar came in to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEastern_North_Carolina_Barbecue_Sauce","pageImageChecked":true},{"title":"Cookbook:Easy Onion Chicken","name":"Easy Onion Chicken","ingredients":["1–1½ cups canned French-fried onions","1 egg, beaten","4 ea. (1–1½ pounds) boneless, skinless chicken breasts"],"steps":["Preheat oven to 400°F.","Crush French-fried onions.","Place beaten egg in medium wide bowl.","Cut chicken breasts into halves.","Dip chicken breasts in beaten egg.","Roll or dredge chicken breasts in onions.","Place on sprayed baking pan.","Bake 20–25 minutes until chicken is done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Onion_Chicken","country":"United States","pageImageChecked":true},{"title":"Cookbook:Easy French Bread","name":"Easy French Bread","steps":["Scald milk and butter by bringing it to at least , and let it cool to at least .","In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.","Stir in cooled butter and milk, and salt.","Start adding flour and mix until dough is thick and pulls off spoon like gum.","Knead until dough is springy and smooth (about 10 minutes). You may want to do this with a mixer and dough hook.","Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.","Rise until doubled (until a finger impression stays), about an hour, depending on temperature.","Punch down dough, turn out, and divide in half.","Preheat oven to 425°F (220°C).","Shape each half of dough into a square.","Roll dough into two 10 x 15-inch (25 x 35 cm) oblongs; roll up each, starting on the long side.","Place each oblong on a greased baking sheet sprinkled with corn meal.","Slash loaf tops ¼ inch (almost 1 cm) diagonally with floured sharp knife or razor blade.","Brush loaves with water.","Bake 10 minutes, then reduce heat to 375°F (190°C).","Brush loaves with water again. Bake another 10 minutes.","Brush loaves with water again. Bake another 10 to 15 minutes, until golden brown.","Cool on wire racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_French_Bread","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/French-bread-pizza_%2848871966453%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meg H","licence":"CC BY 2.0"},{"title":"Cookbook:Duonos Gira (Lithuanian Rye Drink)","name":"Duonos Gira (Lithuanian Rye Drink)","ingredients":["5 qt water","1 lb dried black rye bread (Lithuanian rye-like sourdough)","1 lb white granulated sugar (optional)","4 teaspoons yeast","1 cup raisins"],"steps":["Boil water and pour over the cubed bread. Let soak for 24 hours.","Strain the liquid off, and reserve it. Mix yeast and sugar into this liquid. Keep in a warm place for 48 hours.","Transfer liquid to bottles. Add raisins or other dried fruit and close off bottles.","The duonos gira is now ready to drink. Store bottles in cool place for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuonos_Gira_(Lithuanian_Rye_Drink)","country":"Lithuania","pageImageChecked":true},{"title":"Cookbook:Dutch Oven Beans","name":"Dutch Oven Beans","ingredients":["1 pound bacon","1 pound lean ground beef","1 large onion","1 large can (53 ounces) pork and beans","1 can (15 ounces) lima beans","1 can (15 ounces) pinto beans","1 can (15 ounces) red beans","1 can (15 ounces) butter beans","½ cup ketchup","2 tablespoons brown sugar","1 teaspoon dry mustard","2 tablespoons molasses","2 tablespoons Worcestershire sauce","1 teaspoon liquid smoke"],"steps":["Cut bacon into bite-sized pieces and begin cooking in heated Dutch oven.","Chop onion into ½-inch pieces.","When bacon is nearly cooked, crumble ground beef and chopped onion into Dutch oven. Cook until onion is translucent.","Add all the beans, ketchup, brown sugar, mustard, molasses, and Worcestershire sauce. Stir mixture.","Heat to a simmer and let bubble lightly for 10 or 15 minutes or as long as you can stand it.","Stir in liquid smoke.","Taste and adjust with additional ketchup, brown sugar, mustard, molasses, and Liquid Smoke or whatever it takes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADutch_Oven_Beans","country":"Netherlands","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Dutch_New_York_%281909%29_%2814785785783%29.jpg/960px-Dutch_New_York_%281909%29_%2814785785783%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peter Wtewael","licence":"No restrictions"},{"title":"Cookbook:Duxelles (Minced Mushrooms with Herbs)","name":"Duxelles (Minced Mushrooms with Herbs)","ingredients":["½ pound fresh mushrooms or mushroom stems, minced","1 small onion or 1–2 shallots, minced","1–2 tablespoons butter","Salt","Ground black pepper","Chopped parsley to taste","1 pinch tarragon or thyme (optional)"],"steps":["In a frying pan, sauté the onion in butter until soft but not brown (about 3–5 minutes).","Stir in minced mushrooms, salt, pepper, chopped parsley, and tarragon.","Cook the mixture over medium high heat until the mushrooms give off a lot of liquid; that liquid will evaporate completely (about 5–10 minutes). The duxelles should look like a coarse mash.","Cool the mixture slightly, and taste for seasoning."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADuxelles_(Minced_Mushrooms_with_Herbs)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Duxelles_ingredients.png/960px-Duxelles_ingredients.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GeoO","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Dynamite Shrimp","name":"Dynamite Shrimp","ingredients":["3 tbsp salt","3 tbsp freshly-ground black pepper","1 tbsp Cajun seasoning","1 tbsp cayenne pepper","2 ½ pounds peeled and deveined jumbo shrimp","Freshly-squeezed lemon juice","All-purpose flour","Cornmeal","2 quarts neutral oil, for frying"],"steps":["Combine salt, pepper, Cajun seasoning, and cayenne. Set aside.","Dredge each shrimp in flour, dip in lemon juice, and then dip into cornmeal. Let sit 2–3 minutes.","Heat oil to 375°F. Add shrimp in batches, and cook about 2 minutes or until golden brown and cooked through. Drain on a wire rack.","Once all shrimp has been fried, toss with seasoning mixture. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ADynamite_Shrimp","pageImageChecked":true},{"title":"Cookbook:East Frisian Tea","name":"East Frisian Tea","ingredients":[">½ liter (2 cups) per person of boiling water, soft if possible","2 tablespoons per liter of water of loose black tea leaves, plus 1 more teaspoon \"for the pot\"","1 piece per person of rock sugar, locally called kluntjes","1 teaspoon per serving of cream"],"steps":["Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.","Fill the pot halfway with water that has cooled slightly from the boiling point.","Put the lid on the teapot and allow the tea to steep for 3–4 minutes.","Add the rest of the water.","Place one piece of rock sugar into each cup.","Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.","Using a cream spoon (shaped like a teaspoon-sized ladle) or teaspoon, gently lower a spoonful of cream into the tea so that it forms a \"cloud\". Do not stir the tea."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEast_Frisian_Tea","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Tea_set_in_the_style_of_East_Frisia%2C_Lower_Saxony%2C_Germany_-_20070408.jpg/960px-Tea_set_in_the_style_of_East_Frisia%2C_Lower_Saxony%2C_Germany_-_20070408.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matthias Süßen (Pixelfehler).","licence":"CC BY-SA 3.0"},{"title":"Cookbook:East African Beef Pilaf","name":"East African Beef Pilaf","ingredients":["250 g beef, cubed and rinsed","1 tbsp ginger-garlic paste","1 tbsp salt","1 tomato, grated","1 onion, grated","Vegetable oil","1 tbsp cumin powder","2 pods cardamom, seeds removed","1½ tsp whole powdered pepper","2 cinnamon sticks","Cloves","2 onions, finely chopped","1½ tsp turmeric powder","1½ tsp coriander powder","½ tsp garlic paste","Chopped fresh coriander","Salt","400 g rice, washed and soaked for 10 minutes"],"steps":["Place beef in a pot with water, ginger-garlic paste, salt, grated tomato, and grated onion. Bring to a boil, and cook until the meat is tender.","Remove the meat and set aside. Save the resulting broth for cooking the rice.","Heat a layer of cooking oil in a saucepan over medium heat. Add the cumin, cardamom seeds, pepper, cinnamon, and cloves; then, cook until the spices splutter.","Add the chopped onion. Cook, stirring, until translucent. If you want a darker pilaf, fry the onions until they are caramelized.","Stir in the turmeric and coriander powder. Let fry for a few minutes.","Stir in the garlic paste and a bit of chopped fresh coriander.","Add the cooked meat, and stir together for 2 minutes.","Add the broth, and bring to a simmer. Adjust the seasoning with salt to taste—make sure to add enough salt because you still need to add the rice.","Stir in the rice and a little coriander. Cook on high heat for about 3 minutes.","Reduce the heat to medium, and cover the pot. Cook, stirring periodically, until the rice has absorbed the water.","Reduce the heat to low, and let the rice finish steaming for 5 minutes.","Remove from the heat and serve with kachumbari."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEast_African_Beef_Pilaf","pageImageChecked":true},{"title":"Cookbook:Egg Casserole","name":"Egg Casserole","ingredients":["8 slices of bread","7–8 eggs","2 cups milk","1 stick butter, melted","2 cups diced ham","½ tsp salt","1 tablespoon prepared mustard","2 cups grated Velveeta cheese","1 dash each of red pepper, paprika, and garlic powder"],"steps":["Put bread in a greased 9 x 13-inch pan.","Mix melted butter, milk, seasonings, and beaten eggs.","Pour mixture over bread.","Sprinkle with diced ham and top with grated cheese.","Refrigerate overnight.","Bake for 1 hour at 350°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Casserole","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Egg%2C_sausage%2C_and_cheese_casserole_in_a_slow-cooker%2C_a_breakfast_offering_at_the_%22Quality_Inn_%26_Suites_Davenport_near_I-80%22_in_Davenport%2C_Iowa_%C2%B7_2023-05-20.jpg/960px-Egg%2C_sausage%2C_and_cheese_casserole_in_a_slow-cooker%2C_a_breakfast_offering_at_the_%22Quality_Inn_%26_Suites_Davenport_near_I-80%22_in_Davenport%2C_Iowa_%C2%B7_2023-05-20.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tim Kiser","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Eel alla Milanese","name":"Eel alla Milanese","ingredients":["1 large eel","2 ounces butter","1 tablespoon flour","1 cup stock","4 ounces Chablis wine","1 bay leaf","Salt to taste","Pepper to taste","a medley of vegetables (e.g. carrots, cauliflower, celery, beans, tomatoes, etc.)"],"steps":["Cut the eel and fry it in butter. When it is a good colour, add flour, stock, wine, bay leaf, pepper, and salt. Boil until it is well cooked.","In the meantime, separately boil the vegetables.","Take out the pieces of eel, and keep them hot.","Pass the liquor which forms the sauce through a sieve, and add the vegetables to this.","Let the vegetables boil a little longer in the liquor, then arrange them in a dish.","Place the pieces of eel on the vegetables and cover with the liquor. Serve very hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEel_alla_Milanese","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Egg Butter","name":"Egg Butter","ingredients":["3 eggs","4 tbsp butter, softened","Salt to taste","Pepper to taste"],"steps":["Hard-boil the eggs (about 10 minutes).","Chop the eggs into small pieces (larger pieces of egg white often fail to mix with butter).","Mix chopped eggs with butter.","Add salt and pepper.","Use as sandwich spread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Butter","country":"Finland","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7b/Chopped-egg-butter.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pk2000 at English Wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Easy Wedding Soup","name":"Easy Wedding Soup","ingredients":["6 cups chicken broth (from bouillon cubes is fine)","2 cups water","1 packet (10 oz) frozen spinach","12 oz spicy chicken sausage (pre-cooked)","3 tbsp acini di pepe (pastina, little bead-like pasta)"],"steps":["Bring broth and water to boil in 4-quart saucepan.","Add frozen spinach.","Cut sausage into small pieces.","Add sausage and acini di pepe to soup.","Bring back to boil, and allow to boil for 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Wedding_Soup","pageImageChecked":true},{"title":"Cookbook:Easy Orange Smoothie","name":"Easy Orange Smoothie","ingredients":["1 small can frozen orange juice","1 cup skim milk","1 cup water","1 tsp vanilla extract","¼ cup sugar","14 ice cubes, crushed"],"steps":["Place all ingredients in blender, and blend until smooth.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Orange_Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Apple_orange_smoothie_%2834365737850%29.jpg/960px-Apple_orange_smoothie_%2834365737850%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Easy Healthy Smoothie","licence":"CC BY 2.0"},{"title":"Cookbook:Easy Pasta Sauce","name":"Easy Pasta Sauce","ingredients":["Olive oil","Garlic cloves","Ripe tomatoes","Salt","Ground black pepper","Fresh cream","Oregano","Additional ingredients, as desired"],"steps":["Finely chop tomatoes or purée them in a food processor—this depends on what consistency you want. Chopping gives a chunkier sauce while using puréed tomatoes yields a smoother sauce.","Grind garlic to paste.","Heat oil in a frying pan. Using a pan with non-stick coating necessitates less oil.","When oil is hot (but not too hot), turn down heat and add garlic paste.","When garlic is golden-brown, add tomatoes.","Tomatoes have to be cooked until done—they'll look and smell cooked instead of raw, and will be a deeper, redder colour.","Add salt and pepper to taste.","When tomatoes are almost done, add fresh cream to taste. Cook for about 30 seconds.","Add oregano, then cook for another minute.","Add cooked pasta and vegetables.","Serve hot, garnished with herbs (e.g. basil, rosemary)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Pasta_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Tomato_cream_sauce_on_pasta_and_chicken.jpg/960px-Tomato_cream_sauce_on_pasta_and_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ginny from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Easy Peach Cobbler","name":"Easy Peach Cobbler","ingredients":["1 stick margarine","1 teaspoon baking powder","¾ cup all-purpose flour","1 cup white granulated sugar","¾ cup milk","5 fresh peaches, sliced"],"steps":["Preheat oven to 375°F.","Melt margarine in quart size baking pan or dish. Set aside.","Mix baking powder, flour, sugar, and milk. Pour this batter over the melted margarine, and do not stir.","Arrange peaches over the batter.","Bake 20–30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEasy_Peach_Cobbler","pageImageChecked":true},{"title":"Cookbook:Egg in a Mist","name":"Egg in a Mist","ingredients":["a little butter","4 eggs, separated","Salt to taste","Pepper to taste","1 tablespoon milk","4 oz finely-grated cheese"],"steps":["Grease a shallow baking dish with butter. Add the egg yolks.","Mix in the salt, pepper, milk, and a little of the grated cheese.","Whip the egg whites to a stiff froth, and lightly fold in the remaining cheese.","Pile the egg white mixture on top of the egg yolks.","Bake the whole dish in a moderate oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_in_a_Mist","pageImageChecked":true},{"title":"Cookbook:Eba (Cassava Flake Swallow)","name":"Eba (Cassava Flake Swallow)","ingredients":["1 liter water","2 milk tins of processed cassava flakes (garri)"],"steps":["Boil water in a pot.","Gradually stir in the cassava flour, and cook until it forms a smooth dough.","Serve with your soup of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEba_(Cassava_Flake_Swallow)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/2/29/Garri_%28Eba%29_and_Vegetable_soup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Major Lyte","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ebiripo (Nigerian Mashed Taro)","name":"Ebiripo (Nigerian Mashed Taro)","ingredients":["Cocoyam tubers, peeled","Salt","Pepper (optional)","Water","Moi-moi leaves, cleaned"],"steps":["Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste.","Season the paste with salt and pepper, and mix well.","Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture.","Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot.","Cover the pot, and cook over medium heat for about an hour to steam the ebiripo.","Remove, and serve with egusi soup, pepper sauce, or palm oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEbiripo_(Nigerian_Mashed_Taro)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Egg Noodles I","name":"Egg Noodles I","ingredients":["3 whole eggs","⅛ teaspoon salt","½ cup (120 ml) wine","1 Tablespoon olive oil","3 cups (700 g) flour"],"steps":["In a bowl beat together eggs, salt, olive oil, and wine.","Stir in 1 cup flour with fork.","Gently add second cup of flour after the first is mixed thoroughly.","Remove mixture from bowl and place on a lightly floured work surface.","Knead in the last cup of flour a bit at a time. If the dough becomes too dry, add a bit of cold water.","Continue kneading until the dough is uniform and shiny in appearance.","Roll into a large ball and cut into quarters. Overturn the mixing bowl over the cut pieces to protect from dust and drying out.","Let dough relax for approx. 30 minutes.","Shape noodles as desired (see notes).","To cook, bring a large pot of lightly salted water to a rolling boil. Add rolled and cut noodles to the water and cook to al dente."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Noodles_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Egg_Noodles_2.jpg/960px-Egg_Noodles_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Egg Noodles IV","name":"Egg Noodles IV","ingredients":["4 large eggs","400 g plain flour","Extra flour for kneading"],"steps":["Sift the flour onto a large work surface, and create a well in the centre.","Break the eggs into the well.","Slowly draw the flour into the eggs either using a spoon or your hands.","Knead into a smooth, elastic dough.","Roll to desired thickness, using extra flour. Cut to desired shape.","Bring a large pot of salted water to the boil.","Add the noodles to the water and cook until al dente."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Noodles_IV","pageImageChecked":true},{"title":"Cookbook:Egg Noodles III","name":"Egg Noodles III","ingredients":["1 whole egg","1 cup flour","2–6 tablespoons water","1–2 teaspoons olive oil (optional)"],"steps":["On a smooth surface, heap the flour. Push a hole in the center of the flour (it should look like a volcano).","Break egg into flour. Add oil now if you choose to do so—it will change the flavor and texture.","Begin kneading with hands or mixing with a fork. Slowly add water one teaspoon at a time while kneading the dough. You probably will not need all six tablespoons of water (though you may possibly need more).","Knead dough until it has a consistent texture.","Shape the noodles through one of the following methods:","Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll each section to desired thickness and cut into noodles with a knife.","Divide dough into manageable sections. Select one section at a time and keep the rest covered. Roll dough through smooth rollers repeatedly at progressively thinner settings. When the dough reaches desired thickness, cut with grooved rollers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Noodles_III","pageImageChecked":true},{"title":"Cookbook:Egg Noodles II","name":"Egg Noodles II","ingredients":["3 egg yolks","1 whole egg","1 teaspoon salt","1 dash pepper","80 ml (¼ cup) water","580 ml (2 cups) flour","1–2 teaspoon olive oil"],"steps":["In a bowl, beat together egg yolks, egg, salt, and pepper.","Stir in water, then flour.","Knead into ball.","Roll out on a floured surface until 2–4 mm (1/16–⅛ inch) thick.","Cut into noodles 6 mm (¼ inch) wide.","Bring water to a boil in a pot, and add oil.","Add noodles to boiling water, and cook until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Noodles_II","pageImageChecked":true},{"title":"Cookbook:Egbo (Nigerian Cornmeal Porridge)","name":"Egbo (Nigerian Cornmeal Porridge)","ingredients":["Dried corn","Salt"],"steps":["Crack the corn using the mill, and blow to get rid of the husks.","Cook the corn with a pinch of salt using a pressure cooker.","Add more water, and cook until soft and pulpy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgbo_(Nigerian_Cornmeal_Porridge)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Egbo_%28Food%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ogundele1","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Edible Cookie Dough","name":"Edible Cookie Dough","ingredients":["1 cup (140 g) all-purpose flour","½ cup (110 g) butter, softened","1 cup (180 g) soft light brown sugar","2 teaspoons vanilla extract","½ teaspoon salt","2 tablespoons milk"],"steps":["Preheat the oven to 200 °C (392 °F). Line a baking pan and spread flour onto it. Cook in oven for 5 minutes to kill any harmful bacteria.","Alternatively, you can microwave the flour in intervals of 20 seconds, stirring between each interval, until the temperature reaches 75°C (167°F). - retrieved 2024-12-05","Cream the butter and sugar in a mixing bowl until light and fluffy.","Beat in the vanilla and salt.","Add the flour, and mix in until you get a breadcrumb consistency.","Gradually add milk, mixing to form a soft dough.","Use the edible cookie dough as it is or serve with ice cream or other desserts."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEdible_Cookie_Dough","pageImageChecked":true},{"title":"Cookbook:Eggplant and Chickpea Skillet","name":"Eggplant and Chickpea Skillet","ingredients":["1 tbsp olive oil","1 green bell pepper, diced","2 cloves garlic, chopped","1 small eggplant (aubergine) or 2 Italian eggplants, quartered and sliced","6–8 mushrooms, sliced","1 can (15 oz / 400 g) diced tomatoes","1 can (15 oz / 400 g) chickpeas, drained","½ tsp tarragon","2–3 cups (200–250 g) broccoli, cut into small florets","8–12 fresh basil leaves (preferably Thai basil)"],"steps":["Sauté the green bell pepper and garlic in the oil over medium heat for several minutes. Add mushrooms and eggplant and continue cooking, stirring often, for 5 minutes.","Add the tomatoes with their juice, chickpeas and tarragon. Stir well, cover, and simmer for 10–12 minutes until eggplant has softened somewhat.","Stir in the basil leaves and broccoli and simmer, partially covered, for 8–10 minutes or until broccoli is bright green.","Season to taste with salt and freshly ground black pepper.","Serve over rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggplant_and_Chickpea_Skillet","pageImageChecked":true},{"title":"Cookbook:Egg Rice","name":"Egg Rice","ingredients":["2 cups (250 g/8.8 oz) uncooked rice","1 small (a little bit bigger than a golf ball) onion, chopped","2 medium-sized green chile peppers, chopped","1 teaspoon ginger paste","1 teaspoon garlic paste","¼ teaspoon spice blend (the blend ratio should be like ½ stick of cinnamon : 3 cardamon pods : 6 cloves)","1 teaspoon salt","2 eggs, beaten"],"steps":["Cook rice and keep it aside.","Sweat onions and green chilies in a pan together over medium heat.","Add ginger and garlic pastes.","Add rice, and mix everything well.","Add salt and spice powder.","Stir in the beaten eggs.","Cook until everything is mixed well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Rice","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Meal_with_Rice%2C_Roti_and_Scrambled_Egg_Curry.jpg/960px-Meal_with_Rice%2C_Roti_and_Scrambled_Egg_Curry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ranjithraj","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Eggplant Pasta","name":"Eggplant Pasta","ingredients":["1 eggplant (aubergine)","1 large onion, chopped","1 tbsp olive oil","Salt to taste","2 tins of peeled tomatoes","1 chile pepper","Handfuls of fresh basil","Dried Italian herbs mixture (marjoram, basil, capsicum, oregano, rosemary, parsley, garlic, thyme; often sold pre-mixed)","Fresh garlic, crushed","Pasta, cooked"],"steps":["Slice eggplant and cover in salt. Leave for at least 30 minutes.","Rinse salt away, then squeeze until almost dry (this removes sourness).","Cut eggplant into chip-sized pieces and fry in oil.","Add onion and cook briefly.","Add all other ingredients and simmer for 30 minutes.","Serve with freshly cooked pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggplant_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Pasta_with_eggplant_and_tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanko*","licence":"CC BY 2.0"},{"title":"Cookbook:Egg, Cheese and Phyllo Casserole (Banitsa)","name":"Egg, Cheese and Phyllo Casserole (Banitsa)","ingredients":["2 packets phyllo dough (Bulgarian \"fini kori\" or phyllo from the frozen section)","200 grams kashkaval cheese (or a mixture of cheddar and mozzarella), cut in small pieces","500 grams sirene or feta cheese, crumbled","7 eggs","100 grams of butter","½ cup soda water","1 cup yogurt"],"steps":["Mix 6 of the eggs, the grated butter, both cheeses, and the yogurt.","In a buttered pan, lay a layer of the phyllo dough, spread a layer of the mixture, and continue alternating layers so that the phyllo and the mixture are finished about the same time.","Finish with a layer of phyllo dough on top.","Cut the banitsa into serving pieces.","Mix the last egg with the soda water, and stir well.","Pour the egg mixture over the banitsa, and make sure there are no pieces of the phyllo dough left dry.","Bake in a preheated oven at 200 °C (390 °F) for 40 minutes, or until golden. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg%2C_Cheese_and_Phyllo_Casserole_(Banitsa)","pageImageChecked":true},{"title":"Cookbook:Eggplant Parmesan (Melanzane alla Parmigiana) I","name":"Eggplant Parmesan (Melanzane alla Parmigiana) I","ingredients":["3–4 big eggplants (aubergines)","Tomato sauce","200–300 grams of mozzarella cheese, sliced","Grated Parmesan cheese","Flour or breadcrumbs","Oil to fry","Salt","2 eggs (optional)","Fresh basil (optional)","Pepper or other spices (optional), to taste"],"steps":["Wash eggplants and cut them in slices about 1–1.5 cm (or about ¼ inch) thick.","Bread and cook the eggplant slices, with one of these two methods. Do not overcook, as they will spend more time in the oven later.","For a thicker breading, dredge and fry them.","Whisk the eggs in a shallow dish, and spread the crumbs (or flour) in another. Mix any dry spices in the flour.","Dip each slice in eggs, cover both sides. Then, cover them in the crumbs, and fry them in a pan over medium heat.","For a light thin breading, dust with flour and bake. They should come out lighter than if fried.","Arrange in a baking dish, dust each slice with flour, and drizzle with oil.","Bake at 180°C (350°F) for about 10 minutes. Leave them in the baking dish.","Layer the eggplant slices, tomato sauce, then mozzarella and Parmesan cheese in a baking dish. Some cooks add fresh basil leaves. Make as many layers as you wish, but 3 or 4 should be enough.","For a nice crust, finish with another covering of Parmesan.","Bake at 180°C (350°F) for about 20–30 minutes, or until cheese topping is lightly browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggplant_Parmesan_(Melanzane_alla_Parmigiana)_I","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Melanzane_alla_Parmigiana.jpg/960px-Melanzane_alla_Parmigiana.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr.com user \"Blue Lotus\"","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Egg Wash","name":"Egg Wash","ingredients":["1 egg yolk, egg white, or whole egg","1–2 tablespoons water or milk"],"steps":["Beat all ingredients together.","Apply wash as directed by your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Wash","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Green_tomatoes_in_an_egg_wash.jpg/960px-Green_tomatoes_in_an_egg_wash.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Melton from Boise, ID, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Eggplant and Tahini (Moutabbal)","name":"Eggplant and Tahini (Moutabbal)","ingredients":["1 large ripe eggplant (aubergine)","2–3 tablespoons (30–45 g) tahini","1–2 lemons, juiced and strained","2–3 cloves fresh garlic","Salt","Olive oil"],"steps":["Cut off stem and peel away skin. Scrape flesh into bowl of food processor or blender. Add garlic, tahini, lemon juice and process. Quantities depend upon size of eggplant and your preferences–please taste frequently. Salt to taste.","Serve at room temperature, drizzled with olive oil, and garnished with a black or green Mediterranean olive or sprigs of cilantro or parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggplant_and_Tahini_(Moutabbal)","pageImageChecked":true},{"title":"Cookbook:Eggs Connaught","name":"Eggs Connaught","ingredients":["6 hard-boiled eggs","½ cup milk","1 slice of onion","1 blade of mace","6 peppercorns","3½ oz (100 g) butter","1 Tablespoon flour","Salt","Pepper","1 packet of demi-sel cheese","1 teaspoon paprika","4 oz (about 115 g) prawns/shrimp, shelled","½ bunch of watercress"],"steps":["Scald the milk with onion, mace and peppercorns, tip into a jug, cover, and leave to infuse. Rinse the pan with cold water, add ½ oz (about 30 g) butter, heat gently, and blend in the flour. Strain in the milk, and add salt to taste. Stirring continuously, bring milk to the boil, then cook for 1 minute.","Turn the sauce onto a plate, cover with buttered paper to prevent a skin forming, and leave until cold.","Cream remaining butter until soft.","Split the hard boiled eggs in two. Scoop out the yolks and rub through a wire strainer; keep the whites in a bowl of water as they will soon get hard if exposed to the air. Work the yolks with the creamed butter, cheese, paprika and cold sauce. Chop half the prawns finely, add to the mixture and season to taste. Drain the dry egg whites and have ready a round serving dish or use a cake platter.","Spoon a drop of filling onto the dish to hold each egg white in position, arrange them in a circle and then fill each with the mixture—you can use a piping bag with a ½-inch (about 1.25 cm) plain nozzle.","Scatter over the remaining prawns (split in half if large) and dust with paprika. Place the watercress in the middle and serve brown bread and butter separately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggs_Connaught","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/HK_%E4%B8%AD%E7%92%B0_Central_%E5%B9%B2%E8%AB%BE%E9%81%93%E4%B8%AD_Connaught_Road_Central_food_shop_%E8%B6%85%E7%BE%A4%E8%A5%BF%E9%A4%85_Maria_Cakes_%E8%9B%8B%E6%92%BB_egg_tarts_May_2020_SS2_01.jpg/960px-HK_%E4%B8%AD%E7%92%B0_Central_%E5%B9%B2%E8%AB%BE%E9%81%93%E4%B8%AD_Connaught_Road_Central_food_shop_%E8%B6%85%E7%BE%A4%E8%A5%BF%E9%A4%85_Maria_Cakes_%E8%9B%8B%E6%92%BB_egg_tarts_May_2020_SS2_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Houiko Monilld Risea","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Eggplant Parmesan (Melanzane alla Parmigiana) II","name":"Eggplant Parmesan (Melanzane alla Parmigiana) II","ingredients":["2 kg (4 lb) eggplants","700 g (24 oz) fresh cooking tomatoes, or one large or two medium cans of plum tomatoes","1 kg (2 lb) cows' milk mozzarella cheese, known in Italy as fiordilatte","½ large or 1 medium onion, sliced","Olive oil","Fresh basil leaves","Parmesan or Grana Padano cheese"],"steps":["Cut eggplants lengthwise in ¼ inch (0.75cm) thick slices, and put them in a plate covered by plenty of salt for about 1 hour. Wash off the excess salt and dry the slices with a paper towel.","Start cooking the onion slices in olive oil; when the onion is soft add drained whole tomatoes and mash them with a fork. If the tomatoes are watery, add a small can of tomato paste to thicken the sauce. Add 2 leaves of basil and simmer for about 20 minutes.","To assemble, start with a thin layer of sauce in the bottom of a greased ovenproof baking pan or casserole. Then proceed with a layer of eggplants with their edges slightly overlapped and no voids. Add basil leaves and a layer of sliced mozzarella. Continue alternating layers until the eggplant is used up, and finish topping with tomato sauce and grated Parmesan or grana.","Bake in the oven for about 40 minutes at 350°F (180°C). Serve really hot. If you are lucky enough to have leftovers, they taste even better the day after."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggplant_Parmesan_(Melanzane_alla_Parmigiana)_II","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Eggnog","name":"Eggnog","ingredients":["6 eggs, cold","240 ml (1 cup + 1 tablespoon) sugar","2 ml (½ teaspoon) vanilla extract","1 ml ground (¼ teaspoon) nutmeg","180 ml (¾ cup) brandy, cold","80 ml (⅓ cup) dark rum, cold","480 ml (2 cups) cups whipping cream, cold","480 ml (2 cups) milk, cold"],"steps":["Whip the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy.","Gradually beat in the sugar, vanilla, and nutmeg.","Turn the mixer off and stir in the cold brandy, rum, whipping cream, and milk.","Chill well.","To serve, sprinkle individual servings with more nutmeg."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggnog","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Eggnog.jpg/960px-Eggnog.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Konstantin Ryabitsev from Montréal, Canada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Egg Pie","name":"Egg Pie","ingredients":["2 strips bacon","24 soda crackers (2-inch squares)","6 large eggs","1 cup milk","⅛ teaspoon salt","1 dash of pepper","½ cup cheddar cheese, cut into small pieces.","Cooking spray","Jam or jelly (optional)"],"steps":["Preheat oven to 350°F (~175°C).","Cut bacon into small pieces and sauté until brown.","Crush crackers.","Beat eggs in bowl.","Add crackers, milk, salt, and pepper, then cheese to the eggs.","Spray casserole dish with cooking spray.","Pour mixture into casserole dish, and add bacon.","Bake in preheated oven until a knife comes out clean when pie is tested.","Cut in wedges and serve with jam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Pie","pageImageChecked":true},{"title":"Cookbook:Egg Soda","name":"Egg Soda","ingredients":["2 teaspoons sweetened condensed milk","1 egg yolk","Carbonated water (as needed, about 1–2 cups / 250–500 ml / 8.5–17 oz)","Ice"],"steps":["Fill a glass with ice.","In another glass, combine the condensed milk and egg yolk.","Add carbonated water to the desired level, and mix until well-blended.","Pour liquid over ice.","Enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Soda","country":"Vietnam","pageImageChecked":true},{"title":"Cookbook:Egg Roast","name":"Egg Roast","ingredients":["Oil","2 medium-sized onions, chopped","Salt","1 Tablespoon ginger-garlic paste","1 Tablespoon coriander powder","1 teaspoon chile powder","¼ teaspoon turmeric powder","1 large tomato, finely minced","4 green chiles, sliced in half","4 hard-boiled eggs, sliced in half","1 small tomato, chopped into large chunks","1 sprig curry leaves, leaves separated from the stalk","¼ teaspoon cinnamon powder","¼ teaspoon clove powder"],"steps":["Heat oil in a kadai, add onions and a pinch of salt, and fry until golden brown.","Add the ginger-garlic paste, and cook until the raw smell disappears.","Add the coriander, chili, and turmeric powders, and sauté for 2 minutes.","Add the minced tomato to the kadai, and sauté until the oil separates from the mixture.","Add the green chillies, and fry for a few minutes. Add the eggs, and coat the pieces with the mixture.","Add the chunked tomatoes, curry leaves, cinnamon, and clove. Sauté for a couple of minutes, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_Roast","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Tasty_Egg_Roast.jpg/960px-Tasty_Egg_Roast.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samphotography","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Egg White Carrot Brownies","name":"Egg White Carrot Brownies","ingredients":["10 egg whites","150 grams white granulated sugar","150 grams flour","100 grams dark cooking chocolate, melted and cooled slightly","100 grams butter, melted and cooled slightly","3 carrots, grated","1 lemon, zested","100 grams walnuts, minced","Powdered sugar"],"steps":["Whip the egg whites, gradually adding the sugar, until stiff.","Stir in the flour and mix well.","Add the carrots, lemon peel, walnuts, melted chocolate, and melted butter. Mix well.","Pour the batter into the a greased baking pan. Bake at 350°F until cooked through.","Once cool, cut into pieces and sprinkle with powdered sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_White_Carrot_Brownies","pageImageChecked":true},{"title":"Cookbook:Eggnog Milkshake (Vegan)","name":"Eggnog Milkshake (Vegan)","ingredients":["2 cups of Silk Nog (vegan eggnog substitute)","1 pint of Soy Dream vanilla ice cream","Nutmeg"],"steps":["Blend nog and ice cream together in blender.","Pour into a glass, and sprinkle with nutmeg."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEggnog_Milkshake_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Vegan_Eggnog_Milkshake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Teresa Lindsey","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Egg with Cabbage and Turkish Sausage","name":"Egg with Cabbage and Turkish Sausage","ingredients":["1–2 cups chopped cabbage","2–3 eggs","1 tbsp red pepper paste (like Korean gochujang or similar)","1–2 tbsp olive oil","Around ⅛–¼ cup water","1 large tbsp peanut butter (organic peanut butter without added hydrogenated oils recommended)","8–10 slices of sucuk (Turkish sausage)","Tabasco (optional)","Finely-chopped parsley or cilantro (optional)"],"steps":["Heat olive oil in a medium-sized pot with lid.","Add sliced sucuk and quickly brown.","Mix in chopped cabbage and red pepper paste.","Mix in the water and peanut butter.","Cover lid and cook for around 5–10 minutes, depending on how crispy you want the cabbage.","Crack 2–3 eggs into the pot. Cover, and cook until the eggs are done.","Serve with rice or meat. If desired, garnish with a little tabasco and/or finely-chopped herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgg_with_Cabbage_and_Turkish_Sausage","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Egidi (Pounded Corn)","name":"Egidi (Pounded Corn)","ingredients":["Fresh corn kernels","Leaves, for wrapping","Water"],"steps":["Grind the corn kernels to make a paste.","Wrap the paste using wrapping leaves.","Cook for few minutes.","Pound using mortar and pestle until the mixture is lump-free.","Serve with soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgidi_(Pounded_Corn)","pageImageChecked":true},{"title":"Cookbook:Egyptian Cabbage Rolls (Mahshi Malfoof)","name":"Egyptian Cabbage Rolls (Mahshi Malfoof)","ingredients":["1 head of cabbage","500 grams ground beef or lamb","1 cup rice, washed and drained","1 onion, finely chopped","2 cloves of garlic, minced","2 tablespoons olive oil","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon ground cinnamon","½ teaspoon salt","¼ teaspoon black pepper","1 can (400 grams) diced tomatoes","2 tablespoons tomato paste","2 cups vegetable broth or water"],"steps":["Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for about 10 minutes or until the outer leaves are softened and can be easily removed. Remove the cabbage from the water and let it cool.","Gently peel off the softened cabbage leaves, being careful not to tear them. Set aside.","In a mixing bowl, combine the ground beef or lamb, washed rice, chopped onion, minced garlic, olive oil, cumin, coriander, cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.","Take a cabbage leaf and place a small portion of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it tightly, similar to a burrito. Secure the roll with toothpicks or tie it with cooking twine. Repeat this process with the remaining cabbage leaves and filling.","In a large pot, combine the diced tomatoes, tomato paste, and vegetable broth or water. Stir well to combine. Place the stuffed cabbage rolls in the pot, arranging them in a single layer.","Bring the sauce to a boil, then reduce the heat to low. Cover the pot and let the cabbage rolls simmer for about 1–1.5 hours, or until the cabbage is tender and the filling is cooked through.","Once cooked, carefully remove the toothpicks or cooking twine from the cabbage rolls. Serve them hot with a generous spoonful of the tomato sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Cabbage_Rolls_(Mahshi_Malfoof)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Mahshi_koromb.jpg/960px-Mahshi_koromb.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lockesdonkey","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Enchiladas Rojas","name":"Enchiladas Rojas","ingredients":["6 dried ancho chilies","1–2 cups boiling water","6 tomatoes, peeled, seeded and coarsely-chopped OR 2 cups canned Roma tomatoes, drained and chopped","½ cup diced onions","1 tsp finely-chopped garlic","½ tsp epazote, crumbled","Sugar","Salt","¼ tsp freshly-ground black pepper","5 Tbsp olive oil","2 eggs","1 cup cream or half-and-half","6 chorizo sausages, skinned and chopped OR ¾ lb spiced pork, chicken or turkey sausage, skinned and chopped","1 cup crumbled queso blanco OR freshly-grated Parmesan cheese","12 tortillas","½ cup chopped green onions"],"steps":["Soak the chilies in boiling water for 30 minutes.","Wearing gloves, stem, seed and cut the chilies into small pieces.","Put the chilies and 1 cup of soaking water in a blender and purée at high speed for 20 seconds.","Add the tomatoes, onions, garlic, epazote, sugar, salt, and black pepper and blend to a smooth purée.","In a frying pan, add 1 tablespoon of olive oil and heat over high heat for 3 minutes.","Pour in the tomato sauce and cook for 5 minutes, stirring frequently. Remove from the heat.","In a small bowl, beat the eggs with the cream or half-and-half until well blended.","Slowly pour the egg and cream into the pan with the sauce, stirring constantly. Cover and set aside.","In another frying pan, fry the sausage meat over moderate heat for 5 minutes or so, until they are lightly browned.","With a slotted spoon, remove the sausage from the pan and drain on paper towels. Discard the fat in the frying pan.","Place the sausages in a small bowl and stir in 3 tablespoons of sauce and ½ cup cheese.","Heat the oven to 350°F.","In a heavy frying pan, fry the tortillas, one at a time, in very hot olive oil as follows:","Dip a tortilla in the tomato sauce.","Fry for a minute each side in the pan.","Remove the tortilla to a warm plate and place about ¼ cup of sausage mixture in the centre.","Roll up the tortilla with the filling inside.","Place filled tortillas in a baking dish, seam side down. Pour the rest of the tomato sauce over them.","Sprinkle the top with the green onions and ½ cup cheese.","Bake for about 15 minutes or until the cheese has melted and the top has browned lightly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnchiladas_Rojas","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Enchiladas_rojas_Tradici%C3%B3n_virtual.jpg/960px-Enchiladas_rojas_Tradici%C3%B3n_virtual.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lizt-53","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Egyptian Lentil Stew","name":"Egyptian Lentil Stew","ingredients":["2 onions, peeled and chopped","4 tablespoons olive oil","8 cups water","½ pound red lentils","Salt to taste or 4 tablespoons of soup mix (you can use any kind of soup mix, or if you don't have any, you can just leave it out)","1 teaspoon ground cumin","1 teaspoon ground coriander","1 lemon"],"steps":["Place the chopped onions into the big pot, along with the 4 tablespoons of olive oil.","Sauté the onions on low heat until they turn translucent and slightly golden.","Add the 8 cups of water, lentils, soup mix, cumin, and coriander to the pot with the onions.","Stir, then turn up the temperature of the stove to about medium heat (you want it to be slightly bubbling, but not boiling).","Let it simmer for an hour, stirring every few minutes to make sure that it doesn't burn. You may have to turn the temperature of the stove up or down a little. Taste, and add salt if needed.","Turn off the stove and put the pot on a different burner so that it doesn't continue to cook.","Take your lemon, and cut it in half. Then, squeeze it on the juicer until there is no more juice in the lemon.","Stir the lemon juice into the pot.","Taste the soup, and serve! Cumin and more fresh lemon and can be added to the bowl according to preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Lentil_Stew","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Eierpunsch (German Egg Punch)","name":"Eierpunsch (German Egg Punch)","ingredients":["1 bottle (750 ml) white wine","4 eggs (or 8 egg yolks)","5 tablespoons of sugar","1 packet of vanilla sugar (or 2 tsp sugar plus 1 tsp vanilla extract)","1 pinch of cinnamon","4 whole cloves","250 ml strong brewed tea, cooled","Lemon or lemon juice","50 ml dark rum (optional)"],"steps":["Whisk the 5 tablespoons of sugar into the eggs (or egg yolks), add a little cold white wine, and beat vigorously.","Add the vanilla sugar to the mixture and pour in the remaining white wine, cinnamon, the cloves, lemon juice and the cooled tea. Add rum if using.","Transfer the mixture to a pan and gently heat. Do not let the mixture heat too quickly or it will curdle. Before the mixture comes to the boil remove from the heat—the mixture should be foaming on top.","Remove the cloves.","Serve hot and foamy in a mug, optionally with whipped cream on top and a ginger biscuit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEierpunsch_(German_Egg_Punch)","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Ekuru (White Bean Pudding)","name":"Ekuru (White Bean Pudding)","ingredients":["Dried white beans, cleaned","Water","Salt (optional)","Leaves, small heat-safe nylon bags, cupcake tins or any other mold for steaming"],"steps":["Soak the beans for 10 minutes in cold water to loosen the skins. Remove the skins and discard them. The time you need to soak the beans properly depends on the type of beans you are using and how dry they are. You may need to soak for longer.","Blend the peeled beans to a smooth paste.","Mix the bean paste thoroughly for 20 minutes to incorporate some air. Add water as needed to achieve a consistency that is neither too thick nor too thin.","Season the bean mixture with salt to taste.","Transfer the mixture to leaves shaped into a cone or another mold for cooking. Wrap and seal well.","Bring a few inches of water to a boil in a pot. Place a steamer basket or other platform in the pot to elevate the wrapped ekuru above the water. Add the wrapped ekuru, cover, and steam for 45 minutes. Make sure the water doesn't evaporate; if it's boiling up, add a drop of red oil to the water.","Unwrap/unmold the ekuru, and serve with stew."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEkuru_(White_Bean_Pudding)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Ekuru_and_ata_din_din.jpg/960px-Ekuru_and_ata_din_din.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Okra","name":"Egyptian Okra","ingredients":["Butter","Onion, diced","Bell pepper, diced","Garlic, minced","Tomato paste","Chicken stock","Fresh okra, cleaned and trimmed","Salt","Ground black pepper"],"steps":["Heat a pot over high heat. Add the butter and let it melt.","Add the onion, bell pepper, and garlic. Cook for about 2 minutes, or until they start to gently brown.","Add the tomato paste and chicken stock. Stir to combine well.","Add the okra, and cook for about 15 minutes until soft.","Season with salt and pepper, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Okra","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Okra_on_Nile.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amr F.Nagy","licence":"CC0"},{"title":"Cookbook:Egyptian Lentil Soup","name":"Egyptian Lentil Soup","ingredients":["1 cup red lentils, rinsed","1 medium onion, finely chopped","2 cloves of garlic, minced","2 tablespoons olive oil","1 teaspoon ground cumin","½ teaspoon ground coriander","½ teaspoon ground paprika","¼ teaspoon ground turmeric","4 cups vegetable broth or water","1 tablespoon lemon juice","Salt to taste","Pepper to taste","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["In a large pot or Dutch oven, heat the olive oil over medium heat.","Add the finely chopped onion to the pot and sauté until it becomes translucent and slightly golden.","Stir in the minced garlic and cook for another minute until fragrant.","Add the rinsed red lentils to the pot and stir to coat them with the onion and garlic mixture.","Sprinkle the ground cumin, ground coriander, ground paprika, and ground turmeric over the lentils. Stir well to combine and coat the lentils with the spices.","Pour in the vegetable broth or water, ensuring that the lentils are fully submerged.","Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 20–25 minutes or until the lentils are tender and fully cooked.","Using a blender, purée the soup until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending, and be careful when transferring hot liquids.","Return the soup to the pot and place it back over low heat.","Stir in the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning according to your preference.","Continue to heat the soup for a few more minutes until it is warmed through.","Ladle the soup into bowls and garnish with chopped parsley or cilantro. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Lentil_Soup","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/EgFoodLentilSoup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Roland Unger","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Tomato Salad","name":"Egyptian Tomato Salad","ingredients":["4–5 ripe tomatoes, sliced","1 small red onion, thinly sliced","1 cucumber, peeled and diced","¼ cup fresh parsley, chopped","¼ cup fresh mint, chopped","2 tablespoons lemon juice","2 tablespoons olive oil","Salt to taste","Pepper to taste"],"steps":["In a mixing bowl, combine the sliced tomatoes, thinly sliced red onion, diced cucumber, fresh parsley, and fresh mint. Toss gently to combine.","In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper to create the dressing.","Pour the dressing over the tomato salad and toss gently to coat the ingredients evenly.","Taste the salad and adjust the seasoning according to your preference, adding more salt, pepper, or lemon juice if desired.","Allow the salad to sit at room temperature for about 15–20 minutes to allow the flavors to meld together.","Serve the salad as a refreshing side dish to complement a variety of main courses or as part of a mezze spread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Tomato_Salad","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Egyptian Rice with Vermicelli","name":"Egyptian Rice with Vermicelli","ingredients":["2 tablespoons butter or olive oil","½ cup 1–2 inch-long vermicelli noodles","1 cup long-grain rice","2 cups water or vegetable broth","Salt to taste"],"steps":["In a medium-sized saucepan, heat the butter or olive oil over medium heat.","Add the vermicelli noodles to the saucepan and toast them until they turn golden brown, stirring constantly to prevent burning.","Once the vermicelli is toasted, add the long-grain rice to the saucepan and stir to combine it with the noodles.","Pour in the water or vegetable broth and add salt to taste. Stir gently to distribute the ingredients evenly.","Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the saucepan with a lid.","Allow the rice to simmer for about 15–20 minutes, or until the liquid is absorbed and the rice is tender.","Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.","Fluff the rice with a fork, mixing in the toasted vermicelli noodles evenly.","Transfer the to a serving dish and garnish with fresh herbs, if desired.","Serve the rice as a delicious side dish alongside your favorite Egyptian main courses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Rice_with_Vermicelli","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Arabic_rice.jpg/960px-Arabic_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Egyptian Okra Stew","name":"Egyptian Okra Stew","ingredients":["1 pound fresh okra pods, washed and ends trimmed","1 onion, finely chopped","3 cloves of garlic, minced","2 tablespoons vegetable oil","2 cups tomato purée or crushed tomatoes","1 teaspoon ground cumin","½ teaspoon ground coriander","½ teaspoon ground turmeric","¼ teaspoon cayenne pepper (optional, for heat)","Salt to taste","Pepper to taste"],"steps":["Heat the vegetable oil in a large saucepan over medium heat.","Add the finely chopped onion to the saucepan and sauté until it becomes translucent and lightly golden.","Stir in the minced garlic and cook for another minute until fragrant.","Add the tomato sauce or crushed tomatoes to the saucepan, along with the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper. Stir well to combine.","Allow the tomato sauce mixture to simmer for about 10 minutes, allowing the flavors to meld together.","Add the trimmed and washed okra pods to the saucepan and stir gently to coat them with the tomato sauce.","Reduce the heat to low, cover the saucepan with a lid, and let the stew simmer for about 20–25 minutes, or until the okra pods are tender. Stir the stew occasionally to prevent sticking and ensure even cooking.","Once the okra is cooked, taste the stew and adjust the seasoning according to your preference.","Remove the saucepan from the heat and let the stew sit for a few minutes to allow the flavors to develop.","Serve the stew hot as a main course with rice or bread, and enjoy the delicious flavors of the tender okra and aromatic spices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Okra_Stew","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Bamya_stew_at_Ankara.jpg/960px-Bamya_stew_at_Ankara.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Grilled Pigeon (Fattah Meshaltet)","name":"Egyptian Grilled Pigeon (Fattah Meshaltet)","ingredients":["1 tablespoon ground cumin","1 tablespoon ground coriander","1 teaspoon ground paprika","1 teaspoon ground cinnamon","1 teaspoon ground black pepper","1 teaspoon salt","4 cloves of garlic, minced","Juice of 1 lemon","2 tablespoons olive oil","4 whole pigeons, cleaned and gutted"],"steps":["In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil. Mix well to form a marinade.","Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated. Massage the marinade into the birds, ensuring they are thoroughly seasoned.","Cover the bowl with plastic wrap and let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat.","Preheat the grill or barbecue to medium-high heat.","Remove the pigeons from the marinade and shake off any excess. Reserve the marinade for basting.","Place the pigeons on the grill and cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked.","Once cooked, transfer the grilled pigeons to a serving platter and let them rest for a few minutes before serving.","Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Grilled_Pigeon_(Fattah_Meshaltet)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/2_of_grilled_pigeon_at_KC_Seafood_Restaurtant.jpg/960px-2_of_grilled_pigeon_at_KC_Seafood_Restaurtant.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)","name":"Egyptian Stuffed Grape Leaves (Warak Enab Mahshi)","ingredients":["1 jar of grape leaves in brine, rinsed and drained","1 cup long-grain rice","1 medium onion, finely chopped","¼ cup fresh parsley, finely chopped","¼ cup fresh dill, finely chopped","¼ cup fresh mint, finely chopped","¼ cup olive oil","2 tablespoons lemon juice","1 teaspoon ground cumin","½ teaspoon ground coriander","Salt to taste","Pepper to taste"],"steps":["In a large pot, bring water to a boil. Blanch the grape leaves by adding them to the boiling water for about 1–2 minutes. This will soften the leaves and make them more pliable. Drain and set aside.","In a mixing bowl, combine the long-grain rice, finely chopped onion, fresh parsley, fresh dill, fresh mint, olive oil, lemon juice, ground cumin, ground coriander, salt, and pepper. Mix well to ensure the ingredients are evenly distributed.","Place a grape leaf on a clean surface, shiny side down. Trim the stem if necessary.","Take about a tablespoon of the rice mixture and place it in the center of the leaf.","Fold the sides of the leaf inward and roll it tightly, similar to rolling a burrito or spring roll.","Repeat the process with the remaining grape leaves and rice mixture until all the filling is used.","Line the bottom of a large pot with a few grape leaves to prevent the stuffed grape leaves from sticking.","Arrange the stuffed grape leaves in layers in the pot, placing them closely together. This will help them hold their shape during cooking.","Add enough water to the pot to cover the stuffed grape leaves.","Place a heatproof plate or lid on top of the stuffed grape leaves to keep them pressed down while cooking.","Cover the pot with a lid and bring it to a gentle simmer over medium-low heat. Cook for about 45 minutes to 1 hour, or until the rice is fully cooked and the grape leaves are tender.","Once cooked, carefully remove the stuffed grape leaves from the pot and transfer them to a serving dish.","Serve the stuffed grape leaves warm or at room temperature, as an appetizer or part of a larger meal. They can be enjoyed on their own or accompanied by yogurt or a tangy dipping sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Stuffed_Grape_Leaves_(Warak_Enab_Mahshi)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Mahshi.JPG/960px-Mahshi.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fadyatef","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Fish Tagine (Samak Tajine)","name":"Egyptian Fish Tagine (Samak Tajine)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 garlic cloves, minced","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper","1 teaspoon ground coriander","1 teaspoon ground cinnamon","1 can (400 g) diced tomatoes","1 cup vegetable or fish stock","Juice of 1 lemon","Salt to taste","Pepper to taste","4 fish fillets (such as Nile perch or red snapper)","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Heat the olive oil in a tagine or deep skillet over medium heat.","Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.","Add the ground cumin, ground paprika, ground cayenne pepper, ground coriander, and ground cinnamon. Stir well to combine and let the spices toast for a minute to release their flavors.","Add the diced tomatoes (including the juice) to the tagine or skillet. Stir to incorporate the spices with the tomatoes.","Pour in the vegetable or fish stock and lemon juice. Season with salt and pepper to taste. Stir the sauce gently to combine all the ingredients.","Reduce the heat to low and let the sauce simmer for about 10 minutes to allow the flavors to meld together.","Carefully place the fish fillets into the simmering sauce, ensuring they are submerged. Spoon some of the sauce over the fish to coat them evenly.","Cover the tagine or skillet with a lid and let the fish cook in the sauce for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.","Once the fish is cooked, remove the tagine or skillet from the heat.","Serve hot, garnished with fresh parsley or cilantro. It pairs well with Egyptian bread or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Fish_Tagine_(Samak_Tajine)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Egyptian Meatballs (Kofta)","name":"Egyptian Meatballs (Kofta)","ingredients":["500 grams ground beef or lamb","1 small onion, finely chopped","2 garlic cloves, minced","¼ cup fresh parsley, finely chopped","¼ cup fresh cilantro, finely chopped","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (optional, for added spice)","Salt to taste","Pepper to taste","Olive oil, for brushing"],"steps":["In a mixing bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, fresh parsley, fresh cilantro, ground cumin, ground paprika, ground cayenne pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.","Take a small portion of the meat mixture and shape it into a cylindrical or oval meatball shape. Repeat the process with the remaining meat mixture, shaping them into uniform-sized meatballs.","If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.","Preheat your grill or stovetop grill pan over medium heat.","Thread the meatballs onto the skewers, leaving a bit of space between each meatball.","Brush the grill or grill pan with olive oil to prevent sticking.","Place the meatball skewers on the grill or grill pan and cook for about 10–12 minutes, turning them occasionally to ensure even cooking. The meatballs should be browned and cooked through.","Once cooked, remove the meatball skewers from the grill or grill pan and transfer them to a serving platter.","Serve the kofta hot, garnished with fresh parsley or cilantro. They can be enjoyed on their own as a main course or used in sandwiches, wraps, or other dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Meatballs_(Kofta)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Kofta.jpg/960px-Kofta.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rashmeet Kaur","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Stuffed Eggplant (Mahshi Betinjan)","name":"Egyptian Stuffed Eggplant (Mahshi Betinjan)","ingredients":["6 medium-sized eggplants","250 grams ground beef or lamb","1 cup rice, rinsed","1 small onion, finely chopped","2 garlic cloves, minced","¼ cup fresh parsley, finely chopped","¼ cup fresh dill, finely chopped","¼ cup fresh mint, finely chopped","2 tablespoons tomato paste","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cinnamon","Salt to taste","Pepper to taste","Olive oil for drizzling"],"steps":["Preheat the oven to 180°C (350°F).","Wash the eggplants and cut off the stem end. Slice each eggplant in half lengthwise.","Use a spoon to carefully hollow out the eggplant halves, leaving about a ½-inch thick shell. Set aside the hollowed-out eggplant flesh to use in the filling.","In a mixing bowl, combine the ground beef or lamb, rinsed rice, finely chopped onion, minced garlic, fresh parsley, fresh dill, fresh mint, tomato paste, ground cumin, ground paprika, ground cinnamon, salt, and pepper. Mix well until all the ingredients are thoroughly combined.","Stuff each hollowed-out eggplant half with the meat and rice filling, packing it firmly into the shell.","Arrange the stuffed eggplants in a baking dish, making sure they fit snugly.","Drizzle the stuffed eggplants with olive oil to keep them moist and enhance the flavor.","Cover the baking dish with foil and bake in the preheated oven for about 45–50 minutes, or until the eggplants are tender and the filling is cooked through.","Once cooked, remove the foil and continue baking for an additional 10–15 minutes to allow the tops to brown slightly.","Remove the eggplant from the oven and let them cool for a few minutes before serving.","Serve the mahshi betinjan hot as a main course, garnished with fresh herbs if desired. It pairs well with a side of Egyptian bread, rice, or a salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Stuffed_Eggplant_(Mahshi_Betinjan)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Egyptian Sweet Rice Pudding (Roz Bil Laban)","name":"Egyptian Sweet Rice Pudding (Roz Bil Laban)","ingredients":["1 cup uncooked white rice","4 cups milk","½ cup white granulated sugar (adjust according to taste)","1 teaspoon vanilla extract","1 cinnamon stick","Ground cinnamon for garnish","Chopped nuts (such as almonds or pistachios) for garnish","Raisins for garnish"],"steps":["Rinse the rice under cold water until the water runs clear. Drain well.","In a saucepan, combine the rice, milk, sugar, vanilla extract, and cinnamon stick.","Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the rice from sticking to the bottom of the pan.","Reduce the heat to low and let the rice mixture simmer for about 30–40 minutes, or until the rice is cooked and the mixture has thickened to a creamy consistency. Stir regularly during this process.","Remove the saucepan from the heat and discard the cinnamon stick.","Divide the pudding into serving bowls or dessert cups.","Sprinkle ground cinnamon over each serving for added flavor and visual appeal. Garnish with chopped nuts and raisins as desired.","Serve warm or chilled, according to your preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Sweet_Rice_Pudding_(Roz_Bil_Laban)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Egyptian Milk Pudding (Mahalabiya)","name":"Egyptian Milk Pudding (Mahalabiya)","ingredients":["4 cups milk","½ cup granulated sugar","¼ cup cornstarch","1 teaspoon rosewater","1 teaspoon orange blossom water","Ground cinnamon for garnish","Crushed pistachios or almonds for garnish"],"steps":["In a saucepan, combine the milk, sugar, and cornstarch. Whisk or stir well to dissolve the cornstarch and sugar.","Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This will take about 10–15 minutes.","Reduce the heat to low and continue cooking for another 2–3 minutes, stirring constantly, until the pudding has a smooth and creamy consistency.","Remove the saucepan from the heat and stir in the rosewater and orange blossom water. Mix well to incorporate the flavors.","Divide the pudding into serving bowls or dessert cups. Allow the pudding to cool for a few minutes, then refrigerate for at least 2 hours, or until chilled and set.","Just before serving, garnish each pudding with a sprinkle of ground cinnamon and a generous amount of crushed pistachios or almonds.","Serve the mahalabiya chilled and enjoy its creamy and refreshing taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Milk_Pudding_(Mahalabiya)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Mhallabiyyeh_%28Arabic_milk_pudding%29.jpg/960px-Mhallabiyyeh_%28Arabic_milk_pudding%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jktab","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Egyptian Roast Lamb (Kharouf Mahshi)","name":"Egyptian Roast Lamb (Kharouf Mahshi)","ingredients":["4 cloves of garlic, minced","2 tablespoons olive oil","2 tablespoons lemon juice","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon ground paprika","1 teaspoon ground cinnamon","1 teaspoon salt","½ teaspoon black pepper","1 ea. (approximately 2.5–3 kg) whole leg of lamb"],"steps":["Preheat the oven to 180°C (350°F).","In a small bowl, combine the minced garlic, olive oil, lemon juice, cumin, coriander, paprika, cinnamon, salt, and black pepper to make the marinade.","Place the leg of lamb in a roasting pan and generously rub the marinade all over the lamb, ensuring it is evenly coated.","Cover the roasting pan with foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for maximum flavor.","Remove the roasting pan from the refrigerator and let the lamb come to room temperature for about 30 minutes before roasting.","Place the roasting pan in the preheated oven and roast the lamb for approximately 25 minutes per pound (or 55 minutes per kilogram) for medium-rare doneness. Use a meat thermometer to check the internal temperature of the lamb. It should read around 60°C (140°F) for medium-rare. While the lamb is roasting, baste it occasionally with the pan juices to keep it moist and flavorful.","Once the lamb reaches the desired doneness, remove it from the oven and cover it loosely with foil. Let it rest for about 15–20 minutes to allow the juices to redistribute and the lamb to become tender.","Carve the roasted lamb into slices and serve it hot as the centerpiece of your meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEgyptian_Roast_Lamb_(Kharouf_Mahshi)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Two_of_roasted_lamb_legs.jpg/960px-Two_of_roasted_lamb_legs.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ekwang (Cameroonian Taro Leaf Stew)","name":"Ekwang (Cameroonian Taro Leaf Stew)","ingredients":["2 pounds cocoyam leaves","1 pound beef, cut into cubes","1 cup crayfish","2 onions, finely chopped","4 cloves of garlic, minced","2 tablespoons palm oil","2 tablespoons groundnut oil","2 tablespoons ground crayfish","2 tablespoons dried bitterleaf","2 tablespoons dried utazi leaves","2 cups water","Salt, to taste"],"steps":["Wash the cocoyam leaves thoroughly and remove the tough stems. Chop the leaves into smaller pieces and set aside.","In a large pot, heat the palm oil and groundnut oil over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant.","Add the beef cubes to the pot and cook until browned on all sides.","Add the crayfish, ground crayfish, dried bitterleaf, and dried utazi leaves to the pot. Stir well to combine the ingredients.","Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.","Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.","Add the chopped cocoyam leaves to the pot and stir to incorporate them into the mixture.","Cover the pot and cook for an additional 15–20 minutes, or until the cocoyam leaves are cooked and tender.","Taste and adjust the seasoning if needed, adding more salt or spices according to your preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEkwang_(Cameroonian_Taro_Leaf_Stew)","country":"Cameroon","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a6/Ekwang_%28Grated_cocoyam%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aderiqueza","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ekpang Nkukwo","name":"Ekpang Nkukwo","ingredients":["Cocoyams","Fresh cocoyam leaves","Palm oil","Fresh fish, Washed and cut into pieces","Dry fish","Stockfish","Periwinkle","Crayfish, ground","Pepper, ground","Onions, chopped","Seasoning cubes","Salt","Water"],"steps":["Grate the cocoyam into a smooth paste.","Wash the cocoyam leaves and cut off any hard stalks.","Place a small quantity of the cocoyam paste in each leaf and wrap it securely.","pour plam oil into the cooking pot","Arrange the wrapped cocoyam parcels in the cooking pot that already contains plam oil.","Add the fish, stockfish, dry fish into the pot","pour in your pepper, onions, crayfish, seasoning cubes.","In a separate pot boil hot water that will be enough for the food.","put your cooking pot on fire and pour in the already boiled water into the cooking pot that contains your cocoyam parcels and ingredients and stir gently using a wooden spatula.","Cover the pot and let it cook on medium heat for 2-3 minutes, then you pour in your periwinkles and stri gently.","Cover and cook over medium heat for about 1-2 hours, adding water if necessary.","Stir carefully from time to time to prevent burning.","Continue cooking until the cocoyam is soft and the sauce is thick.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEkpang_Nkukwo","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/A_close_up_of_preparation_of_Ekpang_Nkukwo._A_native_delicacy_in_Cross_river_state.jpg/960px-A_close_up_of_preparation_of_Ekpang_Nkukwo._A_native_delicacy_in_Cross_river_state.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Otomeonoge","licence":"CC BY-SA 4.0"},{"title":"Cookbook:English Field Bean Pate","name":"English Field Bean Pate","ingredients":["½ lb (250 g) English beans (or tic beans, daffa beans, brown Dutch beans, or foul medames)","about ¼ pint (150 ml) olive oil","Salt","Pepper","1 large clove garlic, minced","1 tsp strong-flavoured herba (e.g. thyme, sage or rosemary), minced"],"steps":["Soak the beans in water overnight.","Boil beans in plenty of unsalted water for 1 hour until they are soft. Drain beans.","Mash beans with a fork, pound them in a pestle and mortar, or press them through a sieve or food mill.","Add the olive oil, salt, pepper, herbs, and garlic. If the purée is too stiff, add some lemon juice, water, or more oil.","Chill and serve with toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnglish_Field_Bean_Pate","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Ensalada de Pallares (Peruvian Lima Bean Salad)","name":"Ensalada de Pallares (Peruvian Lima Bean Salad)","ingredients":["1 lb (500 g) pallares (large dried lima beans)","Water","Salt","1 cup olive oil","2–3 teaspoons white vinegar","1 spoonful Dijon mustard","Pepper","1 red onion, finely diced","2 tomatoes, seeded and diced","A few sprigs of parsley"],"steps":["Soak pallares overnight or at least 6 hours. Change water 2–3 times.","Boil the beans without salt in enough water to cover them. Use high heat until water reaches boiling point. Skim and reduce your fire. Simmer for about 1 hour. No exact timing is possible, since cooking time depends on the dryness of the beans.","When the beans are plump and tender, take them off the heat and drain. You might reserve the boiling liquid to process leftovers into a soup.","Season the beans lightly with salt (kosher works great) and, while the beans cool down, prepare your vinaigrette.","Mix olive oil, vinegar, mustard, salt and pepper to taste, red onion, and tomatoes.","Once the beans are at room temperature, check the seasoning of the vinaigrette. It should taste a bit stronger than expected.","Carefully mix the vinaigrette with the beans, then mix in the parsley.","Garnish the top with more parsley, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnsalada_de_Pallares_(Peruvian_Lima_Bean_Salad)","country":"Peru","pageImageChecked":true},{"title":"Cookbook:English Muffins","name":"English Muffins","steps":["Combine milk, sugar, salt and margarine.","Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.","Stir in milk mixture and 3 cups flour; beat until smooth.","Add enough additional four to make a stiff dough.","Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.","Place in greased bowl, turning to grease top.","Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour.","Punch dough down; divide in half.","On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.","Cut dough into circles with a floured 3-inch cookie cutter.","Place on ungreased baking sheets about 2 inches apart.","Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.","Place on lightly greased medium hot griddle or skillet, cornmeal side down.","Cook until well browned, about 10 minutes on each side.","Cool on wire racks.","To serve, split in half and toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnglish_Muffins","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8e/Flickr_jspatchwork_146937146--Making_English_muffins_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jennifer from Columbia, South Carolina, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Erwtensoep (Split Pea Soup)","name":"Erwtensoep (Split Pea Soup)","ingredients":["Green split peas","Streaky pork belly bacon, chopped small","Pork belly slices (non smoked), sliced into small strips","Dutch smoked sausage (if not available any smoked sausage will do), sliced small","1 large carrot, cubed","1 leek, sliced into rings","1 onion, chopped","½ celeriac, cubed","3 potatoes, cubed","2 bay leaves"],"steps":["Soak the split peas in water overnight.","Fry the pork belly slices in a frying pan until golden brown (but not too crispy).","Cook the peas in enough water for about 30 minutes. Make sure to remove foam from the pan with a spoon.","In another pan, cook the bacon and the fried pork belly slices together with the vegetables, some salt and pepper, and the bay leaves for about 45 minutes.","When the erwtensoep is ready, add the Dutch smoked sausage, and boil it for another 15 minutes.","As a finishing touch, add some fried dried onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AErwtensoep_(Split_Pea_Soup)","country":"Netherlands","pageImageChecked":true},{"title":"Cookbook:Eve's Apple (Cinnamon Raisin-stuffed Apple)","name":"Eve's Apple (Cinnamon Raisin-stuffed Apple)","ingredients":["1 small baking apple","1 tbsp raisins","1 ½ tsp brown sugar","¼ tsp cinnamon","2 tbsp sour cream (optional)"],"steps":["Core apple almost to, but not through, the bottom.","Mix together raisins, brown sugar and cinnamon. Stuff apple cavity with this mixure.","Cover apple with plastic wrap. Pierce plastic to allow for steam.","Microwave on HIGH (100% power) for 2–3 minutes. Test doneness with skewer. Apple will continue to cook slightly after microwaving.","Let apple stand several minutes or until cool.","Serve with sour cream if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEve's_Apple_(Cinnamon_Raisin-stuffed_Apple)","pageImageChecked":true},{"title":"Cookbook:Estofado de Pollo (Chicken Stew)","name":"Estofado de Pollo (Chicken Stew)","ingredients":["1 whole chicken, cut into pieces (breast cut into 4 pieces)","3 large carrots, cut into thirds and sliced lengthwise","1 large onion, diced","3 large potatoes, cut into 4 pieces each","2 cloves garlic, chopped","1 medium Roma tomato, chopped","½ cup frozen peas","¼ cup oil","Salt","Pepper to taste","1 tsp ground cumin","¼ cup dry white wine","1 quart (1 liter) water","2 chicken boullion cubes","1 yellow chile pepper (aji amarillo), seeded and thinly sliced lengthwise"],"steps":["In large Dutch oven, heat the oil and sauté onion and garlic. Once onion begins to soften, add chopped tomato and chicken pieces. Slightly brown the chicken pieces. Season with salt, pepper, and cumin.","Once chicken has lightly browned, add the water, bouillon cubes and wine. Cover and allow chicken to simmer over medium-low heat for at least 30 minutes.","Add the carrots, potatoes, and peas. Taste broth, as more cumin or salt and pepper may be needed.","Add just enough water to simmer vegetables if needed. Once vegetables are done, remove from heat and allow to sit uncovered for 5 minutes.","Serve with white, steamed rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEstofado_de_Pollo_(Chicken_Stew)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Estofado_de_pollo.jpg/960px-Estofado_de_pollo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MiguelAlanCS","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ensalada Rusa (Uruguayan Potato Salad)","name":"Ensalada Rusa (Uruguayan Potato Salad)","ingredients":["2 large potatoes, diced","1 cup fresh peas","2 carrots, diced","½–¾ cup mayonnaise","Salt to taste","Pepper to taste"],"steps":["Cook all vegetables separately until tender, but not too soft.","Allow to cool completely.","Dress with mayonnaise, salt, and pepper.","Serve as a side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnsalada_Rusa_(Uruguayan_Potato_Salad)","country":"Uruguay","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Russian_Salad.jpg/960px-Russian_Salad.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Buzzcut50 at English Wikipedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:English Pea Salad","name":"English Pea Salad","ingredients":["15 oz (425 g / 445 ml) can English peas","1–2 tbsp mayonnaise","1–2 tbsp chopped white or yellow onion (optional)","1 hard-boiled egg with yolk (or 2 hard-boiled egg whites, without yolks)","Salt to taste","Ground black pepper to taste","Parsley for presentation (optional)"],"steps":["If desired, blanch or parboil the chopped onion in a small amount of water so that the onion flavor is not as strong. Drain and cool thoroughly.","Drain the English peas, and either discard the liquid or use for some other purpose.","Lightly rinse the peas in a colander and place in a suitable bowl.","Chop the egg into about ¼ inch (0.5 cm) pieces. If desired, mash the diced hard-boiled egg yolk and mix it thoroughly with the mayonnaise.","Add the chopped egg, chopped onion, and mayonnaise to the peas. Mix lightly until all the ingredients are well-distributed.","Add salt and ground pepper to taste, and mix to distribute.","Refrigerate for at least 30 minutes.","Serve cold, sprinkled lightly with parsley in the manner of a side dish, rather than as a separate course. No additional dressings or condiments would ordinarily be served or expected."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnglish_Pea_Salad","country":"United States","pageImageChecked":true},{"title":"Cookbook:Ertesuppe (Pea Soup)","name":"Ertesuppe (Pea Soup)","ingredients":["16 oz split yellow Swedish peas","12 cup water","2–3 lb smoked pork butt","1 large yellow onion, peeled and chopped","1 teaspoon black pepper","1 teaspoon salt","¼ teaspoon thyme"],"steps":["Soak the dry peas overnight in about 4 cups of cold water.","Add 8 cups of water to the peas and soaking water. Simmer the peas in a pot until soft.","In a separate pot, boil the smoked butt for 40 minutes per pound.","Cut the smoked butt into small cubes, and add to the softened pea stock.","Add the onion and half the salt and pepper. Adjust to taste, and mix in the thyme.","Cook for at least 5 minutes together, adding water from the meat if the stock is too thick. Cook longer if it is too thin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AErtesuppe_(Pea_Soup)","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Euneo-juk (Korean Sweetfish Porridge)","name":"Euneo-juk (Korean Sweetfish Porridge)","ingredients":["180 g uncooked rice","200 g whole sweetfish, cleaned and gutted","2 L water","Doenjang","Gochujang","Fresh ginger","50 g water celery (Oenanthe javanica) greens","30 g crown daisy greens","30 g green chili, sliced","10 g perilla leaves, sliced"],"steps":["Soak rice in cold water.","Remove fish viscera, and wash fish well in cold water. Place fish in a pot and cover with water. Boil until the fish is cooked through.","Remove the fish, and save the cooking water. Remove the fish flesh from the bones, and reserve it. If desired, return the remaining fish carcass to the cooking water and continue cooking to make a stronger broth. Remove the fish carcass.","Add the doenjang, gochujang, and ginger to the fish broth.","Drain the rice and add to the broth. Cook until rice is tender.","Add water celery, crown daisy, chili, and perilla leaves to the soup.","Simmer soup until greens are cooked as desired.","Return the cooked fish meat to the soup, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEuneo-juk_(Korean_Sweetfish_Porridge)","country":"South Korea","pageImageChecked":true},{"title":"Cookbook:English Style Aged Cheese","name":"English Style Aged Cheese","ingredients":["5 gallons (18.9 litres) unpasteurized cow's milk","1½ tsp commercial rennet (or vegetable rennet)","¼ cup lukewarm water","Butter","2–3 tbsp salt"],"steps":["Gently heat milk and bring it to blood temperature (80 °F/27 °C).","Combine rennet and water, then add to milk. Stir for 1 minute.","Cover and let it rest or 1½ hours, preferably near a fire where it can stay warm. Maintain a temperature of 80 °F (27 °C) while milk is left to coagulate under a gentle heat.","When it reaches the right consistency, stir and then separate the curds from the whey.","Cut the curds in a crisscross configuration with a long and flat wooden stick, so as to release the whey from the milk (separate the liquid part of the milk from the solid part of the milk). Do not remove curds from pot.","Cover the curds once again and let rest for 1–1½ hour. Gently stir again, and then slowly heat it all again to ; if heated too fast, the heat will create a film or thin skin on the curds and the cheese will remain wet and not age properly.","Break up the curds very slowly with your hands. Strain through a fine mesh cloth, separating the curds from the whey.","Squeeze out excess water. Open up the cloth, break apart the curds, and add the salt.","Put curds into a wooden press (vice) lined with butter and a mesh-like cloth. Press to extract more of the whey from the curds.","Leave in the press for 2–3 days; in the interim, flip it over.","Remove the curd from the press.","Sprinkle a clean shelf in a cool place with a good amount salt. Set the cheese down upside-down. Leave it to age for a minimum of 60 days, flipping over every day to allow for complete drying. The longer it ages, the drier and sharper the cheese becomes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEnglish_Style_Aged_Cheese","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Eve's Pudding (Hartshorne)","name":"Eve's Pudding (Hartshorne)","ingredients":["200 g (7.1 oz / 3 cups) fine breadcrumbs","200 g (7.1 oz / 2 ea.) apples, roughly chopped","200 g (7.1 oz / 2 cups) dried currants (raisins)","200 g (7.1 oz) suet or butter","170 g (6 oz / ¾ cup) white granulated sugar","4 standard (200 g) eggs","2 teaspoons ground nutmeg","2 lemons, zested and juiced","Flour, extra","Butter"],"steps":["Add your ingredients into a bowl, mixing until combined but not overworking your mixture.","Butter your mould of choice, and sprinkle a little flour inside.","Place your mixture into your mould, and place a piece of baking paper on top.","Cover with a cloth, and tie to secure.","Boil or steam your mixture for 3 hours.","Serve hot with custard or a wine sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEve's_Pudding_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Espresso Brownies","name":"Espresso Brownies","ingredients":["8 oz (225 g) dark chocolate","¾ cup (90 g / 3 oz) dutch-processed cocoa powder","¾ cup (90 g / 3 oz) instant espresso powder","2½ sticks (310 g / 11 oz) butter, melted","6 eggs","2 cups (400 g / 14 oz) white granulated sugar","½ cup (90 g / 3 oz) brown sugar","2 teaspoons kosher salt","2 teaspoons vanilla extract","1 cup (140 g / 5 oz) all-purpose flour"],"steps":["Preheat the oven to 180°C (356°F). Line a 33 x 23 cm (13 x 9-inch) baking pan with parchment.","Melt the chocolate in the microwave in 30-second bursts. Leave it to cool slightly.","Beat the eggs, sugars, salt, and vanilla in a large bowl for 5 minutes until light and airy.","Fold in melted chocolate, then sift the flour and fold in.","Pour the mixture into the lined baking pan.","Bake for 20 minutes.","Take the brownie out of the oven and leave it to cool.","Trim the brownie and cut into 20 squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEspresso_Brownies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Espresso_caramel_brownie_-_Black_Mocha_2025-09-21.jpg/960px-Espresso_caramel_brownie_-_Black_Mocha_2025-09-21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Espagnole Sauce (Escoffier)","name":"Espagnole Sauce (Escoffier)","ingredients":["1 lb brown roux","6 quarts brown stock","8 tablespoons tomato paste","1 lb mirepoix","1 bouquet garni"],"steps":["Dissolve the cold roux in a bowl by stirring in some of the cold brown stock.","Heat the rest of the stock in a deep, thick saucepan over a medium-high flame and bring to a boil. Lower the heat.","Temper the roux by ladeling some of the stock into the roux while whisking vigorously.","Stirring constantly, slowly pour the tempered roux into the simmering stock.","Dissolve the tomato paste with some of the stock and stir it into the sauce. Add the mirepoix and the bouquet garni.","Simmer slowly, partially covered for 2 or 3 hours. From time to time skim off any scum.","Add more stock if the sauce thickens too much. You should end up with a sauce that coats a spoon lightly.","Adjust the seasoning to taste. Strain and degrease thoroughly.","Refrigerate or freeze if not using immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEspagnole_Sauce_(Escoffier)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Sauce_Spagnole-09.JPG/960px-Sauce_Spagnole-09.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Espagnole Sauce (Mrs. W.G. Waters)","name":"Espagnole Sauce (Mrs. W.G. Waters)","ingredients":["2 ounces (55 g) butter","Slices of veal, ham, bacon, beef, or poultry","3 peppercorns","Mushroom trimmings","1 tomato","1 diced carrot","1 onion, studded with 2 cloves","1 diced turnip","1 sprig each of thyme, parsley, and marjoram","1 teaspoon flour","¼ pint (150 ml) stock"],"steps":["Grease the bottom of a stew pan with butter.","Add the meat, peppercorns, mushroom trimmings, tomato, carrot, turnip cut up, onion, bay leaf, thyme, parsley, and marjoram. Braise well for 15 minutes with the lid on.","Add the stock and boil gently for 15 minutes.","Strain through a tamis, then remove excess grease.","Cool in an earthenware vessel, and add glaze if desired.","Pass through a sieve before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEspagnole_Sauce_(Mrs._W.G._Waters)","country":"France","pageImageChecked":true},{"title":"Cookbook:Eton Mess Easter Sharing Eggs","name":"Eton Mess Easter Sharing Eggs","ingredients":["1 medium-sized hollow dark chocolate Easter egg","⅓ cup (80 ml/2.7 fl oz) heavy cream","4 tablespoons raspberry jam","¾ cup (200 g/7.1 oz) reduced-fat soft cheese","1 meringue nest, crumbled","1 tablespoon strawberry-infused apple pieces or freeze-dried strawberries"],"steps":["Halve the Easter egg carefully by running a sharp knife under hot water, wiping dry, and pressing into the joint to separate.","Whip the cream in a mixing bowl to soft peaks.","Fold in 3 tablespoons of jam and the soft cheese.","Spoon the mixture into the egg halves.","Scatter the crumbled meringue nest and apple pieces over top.","Drizzle the egg halves with remaining jam and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEton_Mess_Easter_Sharing_Eggs","pageImageChecked":true},{"title":"Cookbook:Eshabwe (Ugandan Milk Cream)","name":"Eshabwe (Ugandan Milk Cream)","ingredients":["1 cup ghee (clarified butter)","1 cup whole milk","1 pinch of salt"],"steps":["In a saucepan, heat the ghee over low to medium heat until it melts completely.","Gradually add the whole milk to the melted ghee, stirring constantly with a wooden spoon or spatula. The milk and ghee should blend together to form a smooth and creamy mixture.","Continue cooking the mixture over low heat, stirring occasionally, until it thickens and reaches a creamy consistency. This typically takes about 10–15 minutes.","Add a pinch of salt and stir to enhance the flavor.","For a smoother texture, you can use a whisk to further blend the eshabwe until it becomes velvety and uniform.","Remove the saucepan from the heat and let cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEshabwe_(Ugandan_Milk_Cream)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Entula (Ugandan Eggplant Stew)","name":"Entula (Ugandan Eggplant Stew)","ingredients":["2 large eggplants, diced","1 cup diced tomatoes","1 cup diced onions","1 cup diced bell peppers (any color)","1 cup diced carrots","1 cup diced zucchini or squash","1 cup diced potatoes","3 cloves of garlic, minced","1-inch piece of ginger, grated","2 tablespoons vegetable oil","1 tablespoon curry powder","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon ground turmeric","½ teaspoon chile powder (optional, for heat)","2 cups vegetable broth or water","Salt to taste","Pepper to taste","Fresh cilantro or parsley, chopped (for garnish)"],"steps":["In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent.","Stir in the minced garlic and grated ginger, and sauté for another minute until the mixture becomes aromatic.","Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot. Mix well to combine all the vegetables.","Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables. Season with salt and pepper to taste.","Pour the vegetable broth or water into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.","Cover the pot and let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together.","Once the stew is ready, adjust the seasoning if needed.","Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEntula_(Ugandan_Eggplant_Stew)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Falafel","name":"Falafel","ingredients":["2 cups (480 g) chickpeas, drained","4 cloves of garlic, peeled and sliced","4 tablespoon parsley, chopped","1 onion, cut into chunks","1 teaspoon (0.25 g) ground coriander","1 teaspoon (0.75 g) ground cumin","1 teaspoon (0.46 g) cayenne pepper","1 teaspoon baking powder","6 tablespoon flour","½ cup vegetable oil (sunflower or corn oil) for frying"],"steps":["The night before, place the chickpeas in a bowl and cover with water (they will expand, so cover with at least a couple of inches). Drain, rinse, and dry before using. This will be about 4 cups' worth, all of which gets used.","In a food processor or blender purée chickpeas. To the chickpeas add the other ingredients (except oil); process until well mixed.","Shape into balls, using about 1 tablespoon for each.","Heat oil in a medium skillet over medium-high heat. Add balls, and brown on all sides.","Serve with pita."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFalafel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Falafel_1.JPG/960px-Falafel_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0"},{"title":"Cookbook:Falafel Seitan Bratwurst","name":"Falafel Seitan Bratwurst","ingredients":["Gluten flour","Spiced falafel mix (the chickpea variant, not the fava bean variant)","Water","Soy sauce","Vegetable oil","Chili powder (optional)"],"steps":["Mix gluten flour and falafel mix in a ratio of 30:70 by volume.","Take 25% more water by volume than falafel-gluten mixture. Mix water with vegetable oil and soy sauce.","Form a dough from the dry mixture and the liquid mixture.","Roll the dough into sausages and fry them in an oiled non-stick pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFalafel_Seitan_Bratwurst","pageImageChecked":true},{"title":"Cookbook:Fast Food French Fries","name":"Fast Food French Fries","ingredients":["2 pounds russet potatoes, cut slightly larger than julienne","Salt","Freshly-ground black pepper","Neutral oil for deep frying"],"steps":["Place potatoes in a large container of clean water. Rinse repeatedly until water runs clear.","Spin potatoes in a salad spinner until dry. Deep fry at 350°F until tender and limp but not browned. Drain on a cooling rack.","Heat oil to 375°F, and fry potatoes for 4–5 minutes.","Drain fries on a cooling rack, and sprinkle heavily with salt and freshly ground black pepper.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFast_Food_French_Fries","country":"France","pageImageChecked":true},{"title":"Cookbook:Fabes con Almejas (Spanish Beans with Clams)","name":"Fabes con Almejas (Spanish Beans with Clams)","ingredients":["1 pound (450 g) dried white beans (e.g. navy, great northern, cannellini)","24 live littleneck or mahogany clams","3 cloves garlic","2 bay leaves","3 tablespoons extra-virgin olive oil","½ ea. (~ 4 oz) onion","1 generous pinch of saffron or yellow food coloring","1 tablespoon sweet paprika (not smoked)","¼ cup chopped parsley","A large loaf of crusty bread","Salt as needed"],"steps":["Rinse the beans and soak overnight.","Scrub the clams clean and rinse.","Drain the beans and place them in a skillet with the onion, garlic, two pinches of parsley, bay leaves, and olive oil.","Add just enough water to cover the ingredients and cook over a high flame.","Bring to a boil and then reduce to a simmer. Skim off any foam. Cook them, loosely covered, until done. This should take about 90 minutes. Check the skillet occasionally to add water. Never allow the water to drop below the height of the ingredients.","Check the broth for bits of dirt and clam shell. If there's a lot, you'll have to strain it through a cloth to remove the grit.","Add the broth to the simmering beans along with the saffron (or food coloring), the remaining parsley, paprika and salt to taste.","Cover and cook for 5–10 minutes.","Ladle the beans and broth into separate bowls and add six clams to each bowl.","Serve with crusty bread on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFabes_con_Almejas_(Spanish_Beans_with_Clams)","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/7/77/Fabes_con_almejas_-_Jlastras.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jlastras","licence":"CC BY 2.0"},{"title":"Cookbook:Faina (Chickpea Flatbread)","name":"Faina (Chickpea Flatbread)","ingredients":["250 g chickpea flour","2 generous Tbsp wheat flour","1 tsp salt","500 ml lukewarm water","2 tbsp oil"],"steps":["Mix chickpea flour, wheat flour, salt and water in a bowl. Beat slowly with a wire whisk; alternatively, you may mix in a food processor. Add 2 tbsp oil.","Place some oil in a round baking dish (approx 45 cm in diameter) and preheat this in the oven for a few minutes. Remove dish from oven and pour the faina mixture into the hot dish.","Place back into the oven for about 20 minutes, until the upper crust is golden, and the edges are dry (they should have a fried appearance).","Remove from the oven, and let rest for 2–3 minutes. Sprinkle with pepper and cut into wedges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFaina_(Chickpea_Flatbread)","pageImageChecked":true},{"title":"Cookbook:Eärgon Salsa","name":"Eärgon Salsa","ingredients":["4 fresh jalapeño peppers","4 tablespoons distilled white vinegar","4 tablespoons minced garlic","1 can (12 ounces) unsalted tomato paste"],"steps":["Slice peppers crosswise to form small rings, and put in a small container.","Add garlic, vinegar, and tomato paste.","Stir and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AE%C3%A4rgon_Salsa","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Eargon_Salsa_with_Broccoli.jpg/960px-Eargon_Salsa_with_Broccoli.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haus","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Fall Chanterelle Mushroom Frittata","name":"Fall Chanterelle Mushroom Frittata","ingredients":["6 egg whites","2 egg yolks","½ cup milk","½ cup chopped and roasted chanterelles","½ cup low-fat cheddar cheese","1 tsp lemon juice","1 tsp black pepper"],"steps":["Preheat oven to 350°F (175°C).","Combine the whites and yolks in a medium bowl.","Add milk, lemon juice, salt, and pepper.","Whisk the egg mixture until slightly frothy (the more whisking, the fluffier the eggs will be).","Pour the eggs into a pan or muffin tin sprayed with nonstick canola cooking spray. Add chanterelles and cheese.","Bake for 15–20 minutes. Poke with fork or knife to see if middle is cooked.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFall_Chanterelle_Mushroom_Frittata","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Fancy Crêpes","name":"Fancy Crêpes","ingredients":["125 g (1 cup / 8 oz) all-purpose flour","1 pinch of salt","2 tbsp granulated or superfine sugar","4 eggs","172 ml (¾ cup / 6 fl oz) milk","172 ml (¾ cup / 6 fl oz) heavy cream","1 tsp vanilla (you can use essence or bean or paste, or substitute other flavors like orange zest)","3 tbsp melted butter"],"steps":["In a mixing bowl, combine flour, salt, and sugar.","Whisk eggs in the other bowl. Mix in milk, cream, and vanilla. Whisk well.","Pour half of the wet mixture into the dry ingredients bowl, and whisk very well. This is where some gluten develops, so experiment with more or less whisking to your taste.","Pour the rest of the wet mixture in, and whisk to combine. Cover and refrigerate for at least 1 hour, preferably overnight. This is when the flavor and the rest of the gluten develops.","Let batter come to room temperature for about 30 minutes.","Heat the pan over medium heat. Melt the butter and mix into batter.","When the pan is hot but not smoking, pour ⅓ cup batter in the middle, then tilt and rotate the pan to spread evenly. If you mess up, no worries, just cook it through and eat it.","When the crepe starts separating from the pan, you can flip it. If you like it crispier, let it cook more but don't burn it. You can flip with any utensil a few inches wide and thin enough to slide under the crepe. The hotter the pan, the faster it will cook. It's possible to cook a crepe in 20 seconds or so with high heat, but there's nothing wrong with cooking it slow on low heat.","Serve crepes warm.","To store, wrap airtight so they don't lose moisture, and refrigerate. Reheat on the stovetop."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFancy_Cr%C3%AApes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Fancy_cotton_cr%C3%AApe%2C_objectnr_KA_23324.jpg/960px-Fancy_cotton_cr%C3%AApe%2C_objectnr_KA_23324.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Metz & Co (directeur)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Fanke (Hausa Puff Puff)","name":"Fanke (Hausa Puff Puff)","ingredients":["3 cups all-purpose flour or semovita","1 tablespoon instant yeast","1 cup white granulated sugar","1 ½ tsp baking powder","2 cups warm water","Vanilla flavor to taste","Vegetable oil"],"steps":["Sift the flour into a clean bowl. Mix in the yeast, sugar, and baking powder.","Stir in the warm water and vanilla to make a thick batter.","Cover the bowl, and let rise for about 1 hour.","Heat enough oil in a pan for deep-frying. Shape the batter into balls, and drop them into the hot oil in batches.","Deep fry the fritters until golden brown on all sides.","Remove from the oil and let drain."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFanke_(Hausa_Puff_Puff)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Puff_Puff.jpg/960px-Puff_Puff.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Halima Waziri","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fankasau (Hausa Wheat Puff Puff)","name":"Fankasau (Hausa Wheat Puff Puff)","ingredients":["4 cups wheat flour","2 cups all-purpose flour","1 tbsp instant yeast","Water","½ cup potash water (kanwa)","Sugar","1 egg","1 tbsp baking powder","Salt","Vegetable oil for frying"],"steps":["Combine the flours and yeast in a bowl. Mix in enough water to form a thick, sticky dough.","Cover the dough and allow to rise for about 1 hour until doubled.","Add the potash water, baking powder, sugar, and salt to the dough. Mix well until thoroughly combined.","Divide the dough into suitably sized portions. Dip your hands in oil, and shape the dough portions into rounds with a hole in the center.","Heat a pot of oil. Working in batches, add the dough and deep fry until golden brown on all sides.","Remove the fritters, and drain any excess oil.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFankasau_(Hausa_Wheat_Puff_Puff)","pageImageChecked":true},{"title":"Cookbook:Fasolia (Ethiopian Green Bean Stew)","name":"Fasolia (Ethiopian Green Bean Stew)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 cloves of garlic, minced","2 medium-sized tomatoes, diced","1 tablespoon berbere spice blend","1 teaspoon paprika","½ teaspoon cumin","½ teaspoon coriander","½ teaspoon turmeric","½ teaspoon cayenne pepper, or to taste","Salt, to taste","500 grams (1 lb) fresh green beans, trimmed and cut into bite-sized pieces","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the olive oil in a large skillet or frying pan over medium heat.","Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.","Add the diced tomatoes to the skillet and cook for a few minutes until they start to soften.","Stir in the berbere spice blend, paprika, cumin, coriander, turmeric, cayenne pepper, and salt. Mix well to coat the onions and tomatoes with the spices.","Add the trimmed and cut green beans to the skillet and stir to combine them with the spice mixture.","Reduce the heat to low, cover the skillet with a lid, and simmer for about 20–25 minutes, or until the green beans are tender but still slightly crisp. Stir occasionally to ensure even cooking.","Taste and adjust the seasoning with salt or additional spices if desired.","Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.","Garnish with freshly chopped cilantro or parsley.","Serve as a main course, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFasolia_(Ethiopian_Green_Bean_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Farofa","name":"Farofa","ingredients":["1-2 tbsp butter or vegetable oil, preferably olive oil.","2 large garlic cloves, minced","A few pieces of chopped processed fatty meat (typically bacon)","2 onions, chopped","500 g manioc (cassava) flour or premade farofa mix","1–2 tbsp tempero baiano (see notes)","Salt to taste","Cilantro to taste, chopped (optional)"],"steps":["Heat a skillet over medium heat. Add the meat and fry for a minute or so. Depending on how much fat is released from it, add up to 1 tbsp of the oil or butter, enough to fry the garlic and onions.","Add the garlic, and stir for a minute or so, making sure not to let it burn.","Add the onion and seasonings, and cook for about another minute.","Add the flour and any additional ingredients. Stir well and continue toasting for a couple minutes more. If using premade farofa mix, stir until the extra ingredients are well-done. If using raw cassava flour, slowly add the remaining butter or oil and stir until toasted and golden.","Turn off the heat, and add chopped cilantro if desired. Serve hot to warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFarofa","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/e/eb/Farofa_Carioca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TV Brasil","licence":"CC BY 3.0 br"},{"title":"Cookbook:Ewedu Soup (Yoruba Style)","name":"Ewedu Soup (Yoruba Style)","ingredients":["2–3 pieces of beef, goat meat, or fish (your choice)","1 medium onion, chopped","2–3 stock cubes","Salt, to taste","Water","3 cups ewedu leaves (fresh or dried)","1–2 red bell peppers (optional)","1–2 tablespoons ground pepper or fresh pepper (to taste)","2 tablespoons palm oil","1 tablespoon ground crayfish (optional)"],"steps":["Combine the meat, onion, stock cube, and salt in a pot. Cover with water, and simmer until tender to your taste—for tough meat, this will take longer.","Wash the ewedu leaves thoroughly if fresh. If using dried ewedu, soak it in warm water for 30 minutes until it softens.","In a second pot, add the washed ewedu leaves and a little water. Cook over medium heat, stirring occasionally. It will begin to produce a slimy texture as it cooks.","Blend the red bell peppers and ground pepper until you get a smooth purée. Add the blended pepper to the pot of cooking ewedu.","Stir in the ground crayfish, palm oil, and any additional seasoning (stock cubes, salt, and pepper) to taste.","Continue cooking for another 5–10 minutes, stirring frequently until the soup thickens and becomes smooth.","Serve the ewedu soup hot, paired with your choice of fufu, pounded yam, or amala."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AEwedu_Soup_(Yoruba_Style)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Eba_with_Ewedu_soup_%26_Stew_with_Croaker_Fish_and_Shaki.jpg/960px-Eba_with_Ewedu_soup_%26_Stew_with_Croaker_Fish_and_Shaki.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Oludafa","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Faten Wake (Hausa Bean Porridge)","name":"Faten Wake (Hausa Bean Porridge)","ingredients":["2 cups dried beans (black-eyed peas or brown beans)","Water (enough to cook the beans)","1 medium onion, chopped","2–3 fresh tomatoes, chopped","1–2 Scotch bonnet chiles or chile powder to taste","1–2 tablespoons groundnut oil or palm oil","1 small bunch of leafy greens, such as spinach, sorrel, ugu, amaranth, or bitterleaf, chopped (optional)","1–2 seasoning cubes (optional)","Salt, to taste","Ground crayfish (optional)"],"steps":["Rinse the beans thoroughly, removing any dirt or stones.","Place the beans in a pot, cover with enough water, and simmer over medium heat until soft and the water is almost absorbed (about 40–60 minutes).","Add chopped onions, tomatoes, chile, and oil to the cooked beans. Stir and allow to simmer for 10–15 minutes, until the mixture thickens and the flavors combine.","Stir in chopped leafy vegetables, ground crayfish, seasoning cubes, and salt. Continue cooking for another 5–10 minutes, stirring occasionally until the porridge thickens and is well blended.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFaten_Wake_(Hausa_Bean_Porridge)","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d7/Faten_wake.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Zahrah0","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Fiddlehead-Portobello Linguine","name":"Fiddlehead-Portobello Linguine","ingredients":["1 pound (450 g) fiddleheads, cleaned and trimmed","2 cloves garlic, minced","1 tablespoon olive oil","1 small onion","1 large portobello mushroom cap","170 g (6 ounces) oil-packed sun-dried tomatoes","½ box of linguine","1 tablespoon toasted pine nuts","2 tablespoons Parmesan cheese","Salt to taste","Pepper to taste"],"steps":["Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.","Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.","Add the onions, and sauté until they start to wilt.","Add the mushrooms and sun-dried tomatoes. Continue to sauté for another 5 minutes or so.","Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover. Let sweat for about 10 minutes (or so).","During this, begin to cook the linguine so that it is ready when the topping is ready.","In a large bowl, add the veggies to the linguine, sprinkle on the cheese, and toss well.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFiddlehead-Portobello_Linguine","pageImageChecked":true},{"title":"Cookbook:Feijão Tropeiro (Brazilian Beans and Sausage)","name":"Feijão Tropeiro (Brazilian Beans and Sausage)","ingredients":["2 lbs pinto beans","2 lbs sausage of your choice (mild Italian is good in this dish)","2 cloves garlic","2 small yellow onions","½ pound slab bacon","4 hard boiled eggs","1 bunch green onions, chopped","1 bunch collard greens","2 tbsp olive oil"],"steps":["Prepare beans according to their package. Drain and set aside to cool.","In large pan, cook bacon and sausage. Remove sausage and bacon.","Slice sausage into 1 inch-thick pieces.","In the pan with bacon grease, sauté white onion and garlic.","Slice collard green into small (⅛-inch) strips.","Mix all ingredients except hard-boiled eggs in large bowl using a wooden spoon.","Drizzle with olive oil and stir gently.","Garnish with sliced boiled eggs.","Serve hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFeij%C3%A3o_Tropeiro_(Brazilian_Beans_and_Sausage)","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e9/Feijao_Tropeiro_and_side_dishes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jdorbrazil","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Feuerzangenbowle (German Wine Punch)","name":"Feuerzangenbowle (German Wine Punch)","ingredients":["2–3 bottles of dry red wine (e.g. Rioja)","0.4 L rum (at least 54% alcohol; 80% would be better)","2 oranges","2 lemons (optional)","1 cinnamon stick","5 cloves","1 pinch ground gingerbread spices (optional)","1 zuckerhut (lump of white sugar)"],"steps":["Put the wine into the feuerzangenbowle bowl, and heat it to about 70 °C.","Wash the fruit with hot water.","Peel the oranges and lemons into thin strips, and add the peel to the wine along with the spices.","Place the feuerzange on the bowl and place the zuckerhut on it.","Put the rum into a soup ladle and pour it over the zuckerhut. Then, carefully light it on fire.","When the flame on the sugar has stopped burning, repeat the process with a fresh ladle of rum. Add the rum very slowly this time or you will burn your hand.","When the sugar has completely dissolved, remove the feuerzange and add another ladle of unburnt rum to the bowl.","Remove all solids (oranges, lemons, cloves, and cinnamon stick) from the bowl from the drink."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFeuerzangenbowle_(German_Wine_Punch)","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Feuerzangenbowle_044-3.jpg/960px-Feuerzangenbowle_044-3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kore Nordmann (Kore)","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Field of Dreams Guacamole","name":"Field of Dreams Guacamole","ingredients":["4 ounces cream cheese, softened","1 teaspoon packaged dry buttermilk salad dressing and seasoning mix","3 large fresh ripe avocados, halved, pitted, and peeled","3 tablespoons fresh lime juice","2 teaspoons coarsely-ground garlic powder","1 teaspoon salt","1 teaspoon red pepper sauce","½ cup finely-chopped red onion","½ cup chopped, prepared roasted red bell pepper","1 red bell pepper","½ cup low-fat sour cream","Thin wheat crackers","For dipping: bell pepper strips cut ½ inch wide, tortilla chips and/or crackers"],"steps":["In bowl, blend cream cheese and buttermilk seasoning. Place in plastic wrap, roll into a ball, and chill in freezer for 1 hour or refrigerate overnight.","In bowl, coarsely mash avocado with lime juice, garlic, salt and red pepper sauce.","Stir in red onion and roasted bell pepper.","Using rubber spatula, scoop guacamole onto square plate. Spread out evenly, making a slight mound in center to create a 'pitchers mound'.","Spoon sour cream into pastry bag with fine tip or plastic bag with ⅛-inch corner cut out. Pipe thin 'base lines' onto guacamole 'field'.","To create the red 'stitching' for the baseball, cut the red bell pepper into 1 inch strips. Using a sharp knife, carefully remove fleshy inside of the pepper, reserving the red shiny skin. Slice the skin into very thin strips to create stitch lines for baseball.","To make baseball: Remove cream cheese from freezer or refrigerator. Roll to make a round baseball shape. Remove plastic wrap. Using a wooden pick, form the stitch lines on the ball. Use the very thin pieces of red bell pepper skin to lay over stitch lines. Place 'baseball' on the 'mound' in the center of the guacamole 'field'.","Use thin wheat crackers for 'bases'.","Serve crackers, tortilla chips and/or bell pepper strips as dippers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AField_of_Dreams_Guacamole","pageImageChecked":true},{"title":"Cookbook:Figgie 'obbin (Cornish Raisin Pastry)","name":"Figgie 'obbin (Cornish Raisin Pastry)","ingredients":["2 parts by weight of self raising flour (or plain flour plus baking powder)","2 parts by weight of raisins (and/or sultanas if desired)","1 part by weight (i.e. half the weight of the flour in total) of a 50/50 mix of suet and other fat","Water or milk"],"steps":["Rub the suet, fat, and flour together.","Mix in the raisins, and add enough water or milk to make a stiff dough.","Roll out to about 1 inch thick. Press gently into a prepared shallow baking tin or dish.","Bake in a hot oven for about 35–45 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFiggie_'obbin_(Cornish_Raisin_Pastry)","pageImageChecked":true},{"title":"Cookbook:Figgy Pudding","name":"Figgy Pudding","ingredients":["½ cup butter","½ cup vegetable shortening","1 cup granulated sugar","3 large egg yolks","1 cup milk","2 tablespoons rum extract (or flavored extract of your choice)","2 apples, peeled, cored, and finely chopped","2 pounds dried figs, ground or finely chopped","Grated peel of 1 lemon and 1 orange","1 cup chopped nuts","½ teaspoon ground cinnamon","¼ teaspoon ground cloves","¼ teaspoon ground ginger","1 ½ cups dried bread crumbs","2 teaspoons baking powder","3 large egg whites, stiffly whipped","1 strip of bacon, finely crushed (optional; New England variant)","1 teaspoon of hard sauce, for drizzling"],"steps":["Preheat oven to 325 °F. Generously grease an oven-proof 2-quart bowl or mold; set aside.","Cream together butter and shortening.","Gradually add sugar, egg yolks, milk, extract, apple, figs, lemon and orange peel.","Add next 6 ingredients, mixing well. Fold whipped egg whites into mixture.","Pour into prepared bowl or mold, place into large shallow pan, and place on middle rack in oven.","Fill the shallow pan half-full with boiling water, and slowly steam pudding in oven at 325 °F for 4 hours, replacing water as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFiggy_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Figgy_Pudding_with_flaming_brandy.jpg/960px-Figgy_Pudding_with_flaming_brandy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ted Kerwin","licence":"CC BY 2.0"},{"title":"Cookbook:Firecracker Rub","name":"Firecracker Rub","ingredients":["1 cup smoked paprika","¼ cup salt","¼ cup cayenne pepper","¼ cup black pepper","¾ cup dark brown sugar","¼ cup ground coriander","3 tbsp granulated garlic","½ cup dried rosemary"],"steps":["Combine all ingredients in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirecracker_Rub","pageImageChecked":true},{"title":"Cookbook:Firecracker Ribs","name":"Firecracker Ribs","ingredients":["1 slab pork spareribs","¼ cup Firecracker Rub","Several drops liquid smoke","1 cup white wine","2 tbsp cider vinegar","2 tbsp Worcestershire sauce","2 tbsp soy sauce","2 tbsp honey"],"steps":["Season ribs with rub, and refrigerate for at least 1 hour.","Preheat oven to 225°F (110°C).","Combine liquid ingredients.","Place ribs in a large foil pouch, pour in liquid mixture, and seal pouch.","Bake at 225°F (110°C) for 5–6 hours.","Remove ribs from pouches and set aside. Save liquid.","Reduce liquid by half over high heat, then lightly brush some reduction on top of ribs and place under a preheated broiler. Watch carefully and remove when nicely browned.","Rest 15 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirecracker_Ribs","pageImageChecked":true},{"title":"Cookbook:Firecracker Marinade","name":"Firecracker Marinade","ingredients":["2 habanero chiles, stemmed","1 ½ tsp salt","1 ½ tsp freshly-ground black pepper","Juice of 2 lemons","Zest of 1 lemon, finely grated","2 tbsp minced garlic","½ cup white wine","¼ cup unsalted butter, melted","¼ cup extra-virgin olive oil"],"steps":["Run everything in a blender until smooth.","Keep refrigerated for up to 1 ½ weeks.","Shake well before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirecracker_Marinade","pageImageChecked":true},{"title":"Cookbook:Firecracker Grilled Shrimp","name":"Firecracker Grilled Shrimp","ingredients":["36 peeled and deveined shrimp (21/25 count)","½ recipe Firecracker Marinade"],"steps":["Pour marinade into a gallon size zip-top bag. Add shrimp and toss to coat. Refrigerate for at least 30 minutes.","Drain shrimp and discard remaining marinade. Thread 4 shrimp onto each skewer.","Preheat your charcoal grill using a chimney starter, not lighter fluid to medium high. Reapply the grate and add shrimp. Cook, turning often, until shrimp is pink and slightly charred.","Remove shrimp from skewers and discard skewers. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirecracker_Grilled_Shrimp","pageImageChecked":true},{"title":"Cookbook:Firecracker Burgers","name":"Firecracker Burgers","ingredients":["½ cup mayonnaise","2 chipotle chiles in adobo, finely chopped","1–1½ tsp cayenne pepper","½ tsp salt","½ tsp freshly-ground black pepper","1 tsp Montreal Steak Seasoning","1 pound ground beef chuck","Olive oil","8 slices bacon, crisp cooked","4 slices pepper jack cheese","Hamburger buns","Lettuce, tomato, and onion (optional)"],"steps":["Combine mayonnaise and chipotle. Refrigerate until needed.","Combine cayenne, salt, pepper, and steak seasoning. Set aside.","Form meat into 4 equal patties, about ½ inch thick. Make an indentation in the center of each one and brush with olive oil.","Sprinkle patties on both sides with seasoning mixture. Set aside.","Preheat a chimney starter full of charcoal in the bottom of a kettle grill. Once hot, disperse evenly around the bottom of the grill.","Add burgers and grill, turning often, until desired doneness is achieved.","Place a slice of cheese on each patty once it comes off the grill. Serve on buns with bacon, lettuce, tomato, and the chipotle mayonnaise."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirecracker_Burgers","country":"United States","pageImageChecked":true},{"title":"Cookbook:Fattoush","name":"Fattoush","ingredients":["½ cup water","1 teaspoon cornstarch","⅓ cup lemon juice","2 cloves garlic, minced","2 teaspoons sumac powder","Salt to taste","Ground black pepper to taste","1 head romaine lettuce, torn into bite-size pieces","1 medium cucumber, diced","2 large tomatoes, diced","4 green onions, chopped","¼ cup chopped fresh flat-leaf parsley","¼ cup chopped fresh mint","1 green bell pepper, seeded and chopped","1 cup chopped purslane","½ package (5 ounces) arugula (rocket)","4 pita rounds, toasted and torn into pieces"],"steps":["Mix the water and cornstarch in a small saucepan over medium-high heat until thickened.","Remove from heat, and mix in lemon juice, garlic, sumac, salt, and pepper.","Refrigerate until ready to use.","In a large bowl, toss together the lettuce, cucumber, tomatoes, green onions, parsley, mint, bell pepper, purslane, and arugula.","Toss with the dressing, and serve with pita."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFattoush","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Fattoush_mixed-salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arousing Appetites","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Fireweed Scones","name":"Fireweed Scones","ingredients":["2 cups all-purpose flour","¼ cup white granulated sugar","2 teaspoons baking powder","½ teaspoon baking soda","½ teaspoon salt","5 tablespoons butter","1 cup sour cream","1 egg yolk","½ cup fireweed blossoms"],"steps":["Mix dry ingredients together.","Cut the butter into five pieces and cut into dry ingredients until crumbly.","Mix sour cream and egg yolk together, and mix with dry ingredients until all ingredients are combined. Dough will be sticky.","Turn dough out onto a floured surface and sprinkle blossoms on top.","Knead lightly (only about 10 times) to mix flowers in.","Pat out into a square about ¾ inch thick.","Cut into 4 squares, and cut each square diagonally to make 8 scones.","Bake at for 12 to 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFireweed_Scones","pageImageChecked":true},{"title":"Cookbook:Fattah (Egyptian Layered Bread Dish)","name":"Fattah (Egyptian Layered Bread Dish)","ingredients":["4–6 pieces of pita bread or Egyptian flatbread","2 cups cooked rice","500 grams cooked lamb or beef, cubed","1 cup tomato sauce","1 cup yogurt","4 cloves garlic, minced","1 teaspoon ground cumin","1 teaspoon ground paprika","Salt to taste","Black pepper to taste","Chopped fresh parsley and mint leaves for garnish"],"steps":["Preheat the oven to 180°C (350°F).","Tear the pita bread or flatbread into bite-sized pieces and spread them in an even layer at the bottom of a baking dish.","In a mixing bowl, combine the cooked rice and cubed cooked lamb or beef. Season with ground cumin, ground paprika, salt, and black pepper. Mix well to ensure the flavors are evenly distributed.","Spread the rice and meat mixture over the layer of torn bread in the baking dish, creating an even layer.","In a separate bowl, mix together the tomato sauce, yogurt, minced garlic, and a pinch of salt.","Pour the tomato-yogurt sauce over the rice and meat layer, covering it evenly.","Place the baking dish in the preheated oven and bake for approximately 15–20 minutes, or until the dish is heated through and the flavors meld together.","Remove the fattah from the oven and let it cool slightly.","Garnish the fattah with chopped fresh parsley and mint leaves.","Serve the fattah warm as a main dish or as part of a larger meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFattah_(Egyptian_Layered_Bread_Dish)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Filfel Chuma (Libyan Spicy Tomato Sauce)","name":"Filfel Chuma (Libyan Spicy Tomato Sauce)","ingredients":["2 tablespoons olive oil","4–5 cloves of garlic, minced","2–3 hot chile peppers (such as cayenne pepper or serrano pepper), finely chopped","4–5 ripe tomatoes, finely chopped","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (adjust according to spice preference)","½ teaspoon ground coriander","Salt and pepper, to taste","1 tablespoon tomato paste","1 tablespoon fresh lemon juice","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a saucepan over medium heat.","Add the minced garlic and finely chopped chili peppers. Sauté for a minute until fragrant.","Add the chopped tomatoes to the saucepan and stir well.","Sprinkle the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper over the tomatoes. Mix the spices into the sauce.","Stir in the tomato paste. Reduce the heat to low and simmer the sauce for about 20–25 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.","Remove the saucepan from the heat and let the sauce cool slightly.","Transfer the sauce to a blender or use an immersion blender to puree the mixture until smooth. Alternatively, if you prefer a chunky texture, you can skip this step.","Stir in the fresh lemon juice to brighten the flavors.","Taste and adjust the seasoning according to your preference.","Garnish with chopped parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFilfel_Chuma_(Libyan_Spicy_Tomato_Sauce)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Filo Puff Pastry","name":"Filo Puff Pastry","ingredients":["2 ⅓ cups plain (non-self-raising) flour","450 g butter, diced","550 g butter","Chilled water","Additional flour for dusting"],"steps":["In a bowl, mix the first measure of flour and diced butter, until it becomes a fine crumb.","Add to the crumb, a little at a time, ice cold water until it becomes a very stiff dough.","Lightly dust a kneading board and rolling pin with flour.","Roll the pastry dough to the thickness of parchment paper, or thinner if possible.","Coat all of the visible dough with smears of butter. Sprinkle the pastry with a light dusting of flour, then fold in half.","While coating the dough in butter, keep the rolling pin as cool as possible. Either place a tea towel over the rolling pin, then a cold pack on top, or place the rolling pin in the freezer if nearby.","Repeat steps 4 and 5 at least another two more times. At most, repeat another six times. Work as quickly and efficiently as possible.","Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.","Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.","Store in refrigerator until needed for use. Keeps well for a maximum of one day."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFilo_Puff_Pastry","pageImageChecked":true},{"title":"Cookbook:Filipino-style Spaghetti","name":"Filipino-style Spaghetti","ingredients":["2 tbsp vegetable oil","300 g (10.5 oz) canned hot dogs, sliced","2 onions, finely chopped","1 tsp sea salt","4 garlic cloves, minced","500 g (1 lb) pork mince","2½ tbsp tomato paste","1 cup banana ketchup","700 g (1 lb 8 oz) tomato purée (you could also try sourcing the Filipino spaghetti sauce, although that will be sweeter)","½ cup chicken stock","2½ tbsp soy sauce","600 g (1 lb 5 oz) dried spaghetti","1 cup grated cheddar cheese, or to taste"],"steps":["Heat the vegetable oil in the pan over medium-high heat.","Add the hot dogs, then cook, turning often, for 3–4 minutes until browned.","Transfer hot dogs to a plate using a slotted spoon, leaving the oil behind.","Add the onion into the hot oil, along with the salt. Cook, stirring, for 5–6 minutes or until the onion is lovely and soft.","Add the garlic and cook for a minute until aromatic.","Add the pork mince, breaking it up with your spatula. Keep cooking until the pork has evenly cooked.","Add the tomato paste. Cook, stirring, for 1 minute to cook it down slightly.","Return the cooked hot dogs to the pan, along with the banana ketchup, tomato sauce, chicken stock, and soy sauce. Stir to combine well.","Bring to a simmer, then reduce the heat to low and cook, stirring often, for 10–15 minutes so the flavours develop. Take care as the mixture can easily burn.","Meanwhile, cook the spaghetti in a pot of boiling salted water according to packet directions until al dente. Drain and add back into the warm pot that you cooked the pasta in.","Spoon a few heaped spoonfuls of the cooked sauce over the pasta, then mix so that each spaghetti strand is coated.","Divide pasta among serving bowls and top with more of the sauce.","Top with grated cheddar and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFilipino-style_Spaghetti","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Filipino-style_Spaghetti%2C_Mar_2024.jpg/960px-Filipino-style_Spaghetti%2C_Mar_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralff Nestor Nacor","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fermented Soda","name":"Fermented Soda","ingredients":["⅛ tsp (0.625 ml) champagne yeast or 2 tsp (10 ml) kefir grains","½ tbsp (7.5 ml) soda extract","1 cup (240 ml) white sugar","2 L water"],"steps":["Sterilize all your equipment before beginning.","Combine all of the ingredients in a container suitable for fermentation. Note that gas will be produced during the fermentation.","Put the container in a warm place, and allow it to ferment for 3 days.","If desired, strain the finished product. Store in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFermented_Soda","pageImageChecked":true},{"title":"Cookbook:Fio fio","name":"Fio fio","steps":["Sort and wash the pigeon peas thoroughly to remove dirt and stones.","Soak the pigeon peas in water for a few hours to soften (optional but recommended).","Boil the pigeon peas in water until they become soft and tender.","If using fish or stockfish, cook separately until tender and set aside.","Heat palm oil in a pot over medium heat.","Add chopped onions and fry lightly until fragrant.","Add crayfish, pepper, salt, and seasoning cubes, and stir well.","Add the cooked pigeon peas along with some of the cooking water.","Stir and allow to simmer so the flavors combine.","Add the cooked fish or stockfish if using.","Continue cooking until the mixture thickens slightly.","Adjust seasoning and allow to simmer for a few more minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFio_fio","pageImageChecked":true},{"title":"Cookbook:Flaky Pie Crust","name":"Flaky Pie Crust","ingredients":["310 g (2 ½ cups) flour","6 g (1 tsp) salt","4 g (1 tsp) white granulated sugar (optional)","225 g (1 cup) cold butter","95 ml (⅓ cup + 1 tbsp) cold water"],"steps":["Whisk flour, salt and sugar together in a deep bowl.","Cut the butter into small pieces and add to the flour mixture.","Using a pastry blender or two butter knives, cut the butter into the flour until the butter is in small pea-sized pieces.","Add cold water; cut the water into the flour-butter mixture with the edge of a rubber spatula until it is evenly moistened and will hold together when pressed.","Form the dough into a ball with your hands, kneading in any loose flour. This should be done as quickly as possible to avoid melting the butter in the dough.","Chill the dough for 10–20 minutes.","Cut the dough evenly in half.","On a lightly floured board, roll each half out until it will cover a 20 cm (9 inch) pie dish, with about 2 cm (¾\" inch) overhang."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlaky_Pie_Crust","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Flaky_Vegan_Pie_Crust_%284277580052%29.jpg/960px-Flaky_Vegan_Pie_Crust_%284277580052%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Fish Sauce (Vegan)","name":"Fish Sauce (Vegan)","ingredients":["1 ½ cup shredded dried seaweed","4 cups water","3 very large cloves garlic, crushed but not peeled","1 ½ tbsp black peppercorns","½ cup dark Chinese soy sauce","Extra boiling water as needed"],"steps":["Place the seaweed in a pot and add 4 cups of water.","Bring to a boil, then turn down the heat to keep it bubbling along.","Cook for 20 minutes.","Add the rest of the ingredients and enough water to make about 6 cups total in the pot.","Bring back to a boil, then boil fairly high for at least ½ hour.","At that point, begin to taste (just a little, though—it's strong).","When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready.","Strain through fine mesh or a coffee filter and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_Sauce_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Flammekueche (Bacon and Onion Flatbread)","name":"Flammekueche (Bacon and Onion Flatbread)","steps":["Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.","When the starter is light and bubbly, mix the beer and milk into the mixture.","Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.","Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.","Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.","While the dough is rising, heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.","Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion.","Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.","Preheat the oven to 450 °F (220 °C) or as hot as it will go. If using a pizza stone, preheat the oven for at least 30 minutes.","Lightly oil a 14 x 16 inch (35 x 40 cm) baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. If using a pizza stone you may roll the dough onto a sheet of parchment paper.","Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.","Bake for 4 to 20 minutes depending on oven temperature. The tart should is lightly browned and bubbling. Burned/blackened edges are traditional. Serve very hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlammekueche_(Bacon_and_Onion_Flatbread)","country":"France","pageImageChecked":true},{"title":"Cookbook:Flapjacks (Traditional Scottish Recipe)","name":"Flapjacks (Traditional Scottish Recipe)","ingredients":["75 g butter or margarine","50–75 g light brown sugar","1 tablespoon golden syrup","175 g porridge oats"],"steps":["Put the butter or margarine, sugar, and golden syrup into a saucepan, and stir over a low heat until the fat and sugar have melted.","Add the porridge oats and blend thoroughly.","Press into a well-greased 18 cm square sandwich tin.","Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 25 minutes or until evenly golden brown.","Cut into rectangles in the tin whilst warm.","Allow to become almost cold in the tin before removing.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlapjacks_(Traditional_Scottish_Recipe)","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Flapjacks","name":"Flapjacks","ingredients":["150 g (6 oz) margarine","75 g (3 oz) syrup","75 g (3 oz) granulated sugar","200 g (8 oz) quick rolled oats (not porridge oats)"],"steps":["Melt the margarine gently in a saucepan.","Once the margarine has melted, add the syrup into the saucepan and stir well.","Add the sugar into the saucepan and stir well.","Add the quick rolled oats into the saucepan, and stir well until well mixed.","Press the mixture into a well greased non-stick tin.","Bake at 180°C (350°F) for 30 minutes (change as necessary for the oven).","Leave to cool in the tin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlapjacks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Flapjacks.jpg/960px-Flapjacks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alistair young","licence":"CC BY 2.0"},{"title":"Cookbook:Fish Pie","name":"Fish Pie","ingredients":["200 g of fresh salmon","200 g of smoked haddock","100 g prawns","100 g mussels","5 scallops","2 lb (1 kg) potatoes","Nutmeg","Butter","¼ pt (150 ml) fresh single cream","2 bay leaves","milk","50 g Ementhaler or Appenzeller cheese, grated"],"steps":["Take all the fish and place it all in a saucepan with sufficient milk so that the fish is submerged. Add the bay leaf and a pinch of salt.","Poach on a low heat for about 5 minutes","Remove the fish from the pan, skin the haddock and the salmon, and flake, using a fork, into pieces. Return to the milk and set aside.","Peel and boil the potatoes until they are soft enough to mash. This will take at least 20 minutes of boiling, otherwise the mash may remain lumpy. The potato needs to be mashed very well indeed, and an electric whisk is recommended after the initial crushing of the potatoes.","Pour some of the milk into the potatoes so that the taste of fish infuses into it. The mash should not get too runny, but add some of the cream and grate some nutmeg into the potato as well.","Put the cooked fish into the bottom of an oven-proof dish, with any remaining milk sauce. The dish should not be too large as it is nice to build a couple of layers of the fish, rather than lay it out in one layer. Once you have done this, pat the fish gently down a little so that it is slightly compacted.","Spread the mashed potato over the top of the fish to a height of about 1½ inches (38 mm) making sure it is flat, and not piled up in the middle. Using a fork, ridge the top of the potato as this will make it colour up nicely in the oven.","At this stage, if you want, add the grated cheese over the potato, and if you are feeling artistic, decorate the top of the pie with some large peeled prawns around the edge of the fish, and maybe a decoration in the middle.","Place the pie in the oven at 220°C and leave for about 30 minutes or so, until the top of the potato/grated cheese is nicely coloured and the potato is bubbling nicely.","Remove from the oven and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Bill%27s_Fish_Pie_-_Bill%27s%2C_Lewes_2026-07-03.jpg/960px-Bill%27s_Fish_Pie_-_Bill%27s%2C_Lewes_2026-07-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Flan de Queso (Cream Cheese Flan)","name":"Flan de Queso (Cream Cheese Flan)","steps":["Preheat oven to 350°F (175°C)","Add cream cheese, leche condensada, evaporated milk, eggs, and vanilla extract into a mixing bowl. Mix ingredients thoroughly at medium speed until smooth.","Place the sugar in the bottom of a small circular baking pan. Add the flan mixture on top without mixing the two layers.","Fill a large rimmed baking sheet with about 1.5 inch of water. This is called baño de Maria (bain-marie).","Carefully place baking sheet with flan mixture in the baño de Maria.","Bake flan for 45–50 minutes in the preheated oven. The flan is ready when you insert a toothpick in the center and it comes out clean.","Let flan cool until safe to handle. Tip the flan pan upside-down onto a serving plate, and refrigerate for 5 hours.","Serve with fresh mint leaves for garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlan_de_Queso_(Cream_Cheese_Flan)","pageImageChecked":true},{"title":"Cookbook:Fisherman's Casserole","name":"Fisherman's Casserole","ingredients":["1 package (8 ounces) macaroni","½ pound grated cheddar cheese","⅔ cup milk","½ teaspoon dry mustard","½ cup chopped onion","1 can (10¾ ounces) cream of celery soup","1 teaspoon salt","1 can (14¾ ounces) salmon","1 bag (8 ounces) frozen peas","1 cup bread crumbs","2 tablespoons butter, melted"],"steps":["Preheat oven to 350°F (175°C).","Cook macaroni according to package directions; drain.","In a large bowl, combine cheese, macaroni, milk, dry mustard, onion, soup, and salt.","Add salmon and frozen peas.","Place in a greased 9 x 13-inch pan.","Cover mixture with bread crumbs; drizzle with melted butter.","Bake for 45 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFisherman's_Casserole","country":"United States","pageImageChecked":true},{"title":"Cookbook:Fish and Chips","name":"Fish and Chips","steps":["Preheat the vegetable oil in a deep fryer to 180°C (350°F), or until a cube of bread browns in 15 seconds when added to the oil.","Peel the potatoes and cut into thick wedges. Deep-fry the potatoes in batches for 6–8 minutes or until they are crisp and golden.","Remove from the oil, and drain on kitchen paper. Sprinkle with sea salt and keep warm.","In a bowl, whisk together the plain flour, corn flour, salt, and enough cold water to form a batter.","Cut the fish into thick slices, then coat in the batter.","Deep fry the fish in batches for 5–6 minutes, depending on the size of the fish. Remove and drain on kitchen paper.","Transfer the fish and chips to serving plates and garnish with lemon wedges and sprig of parsley. Or for a fun, traditional twist, place the fried fish and chips on brown paper or newsprint.","Top with salt and/or vinegar. Typically the lemon wedges are squeezed over the fish and the vinegar is sprinkled on the chips. Also can be served with pickles, pickled onions, tartar sauce, pickled eggs, and mushy peas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_and_Chips","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Fish_and_chips_plate_with_peas.jpg/960px-Fish_and_chips_plate_with_peas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grendelkhan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fish Stock (Fumet de poisson)","name":"Fish Stock (Fumet de poisson)","ingredients":["3 lb fish trimmingsThe heads, tails and bones of any firm white fish such as flounder, whiting or halibut.","2 quarts water","1 cup coarsely-chopped onions","¾ cup celery with leaves, coarsely chopped","⅓ cup leeks or green onions including green part, sliced and thoroughly washed","1 bay leaf","2 sprigs fresh thyme, OR ½ tsp dried","1 tsp salt","3 whole black peppercorns","1 cup dry white wine"],"steps":["Wash the fish trimmings. Drain and mash with the back of a large spoon.","Place the fish in a stockpot and add the water.","Bring to a simmer and simmer for 5 minutes, skimming off any scum.","Add the vegetables and seasonings.","Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.","Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.","Strain through a sieve lined with a double layer of dampened cheesecloth.","Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_Stock_(Fumet_de_poisson)","country":"France","pageImageChecked":true},{"title":"Cookbook:Fleischkrapfen (Austrian Meat Pasties)","name":"Fleischkrapfen (Austrian Meat Pasties)","steps":["For the dough, mix the two kinds of flour, and season the mixture with a pinch of salt.","Boil up milk and butter, then pour it over the flour and knead it quickly.","For the stuffing, chop the onion and brown it in butter. Add the chopped bacon, the smoked meat, and the boiled and chopped potatoes. Season with salt, pepper, marjoram, and parsley, and let it cool down a little.","Roll the dough into one 4 cm thick piece. Cut it into 2 cm thick slices, and roll into a circle with a rolling pin. Overlay one half of each dough circle with a medium amount of the filling and put the other half over it. Press the edges firmly together.","Heat the oil or shortening to 180°C (350°F). Deep fry the Fleischkrapfen in hot oil until golden brown on all sides.","Serve with sauerkraut on the side (see image)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFleischkrapfen_(Austrian_Meat_Pasties)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/2/24/Fleischkrapfen_on_plate.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"cooking_lady Original uploader was Brite33bb at en.wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Fish Sticks","name":"Fish Sticks","ingredients":["1 pound cod, haddock, or tilapia fillets, cut in half","Cornmeal as needed","Freshly-squeezed lemon juice, as needed","1 tbsp salt","1 tbsp black pepper","1 tbsp cayenne pepper","2 tbsp smoked paprika","Oil for deep frying"],"steps":["Combine all dry seasonings. Set aside.","Dip fish in lemon juice, season with seasoning mixture, then dredge in cornmeal.","Heat oil to 375°F. Fry fish in batches for 3 minutes. Drain on a cooling rack.","Cut into one strip. If inside is underdone, finish in a 350°F oven, not in the oil. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_Sticks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Fish_sticks_2024-07-07.jpg/960px-Fish_sticks_2024-07-07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GolhaMedia","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Flan Patissier","name":"Flan Patissier","ingredients":["500 ml whole milk","150 g white granulated sugar or 10 tablespoons fructose","80 g (8 tablespoons) cornstarch","3 whole eggs","1 tablespoon vanilla extract","200 g puff pastry, rolled to 3–6 mm thick"],"steps":["Preheat oven to 200°C. If using frozen puff pastry take it out from the freezer.","Heat the milk in a saucepan until scalding but not boiling.","In a bowl, mix the sugar and the cornstarch, then beat in the whole eggs. Very gradually whisk the hot milk into this mixture to avoid cooking the egg. Add the vanilla extract, and return this mixture to the saucepan.","Cook for 5 minutes over medium heat, stirring constantly to avoid curdling. Remove from the heat before it gets to the boiling point.","Line a buttered metal pie pan with the puff pastry to make a crust. Fill the crust with the hot custard.","Bake for 25–30 minutes in the preheated oven until golden on the top. Cool to room temperature, then chill in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlan_Patissier","country":"France","pageImageChecked":true},{"title":"Cookbook:Fish Biryani","name":"Fish Biryani","steps":["Pound garlic and chiles together to make a paste. Mix in the coriander, cumin, lemon juice, turmeric, salt, oil, and tomato purée to make marinade.","Smear fish filets with the marinade. Refrigerate for 1 hour.","Boil the rice and the masoor separately until cooked.","Fry onions in the ½ cup oil until golden in color. Strain out extra oil.","Combine strained onion oil with ghee. Heat, this and use to fry the patties. Keep aside oils in which onions etc. were fried.","Fry fish in separate oil","In a deep bowl add yoghurt, grated tomato, spices and fried onions ( reserve 1 teaspoon of onion for top of rice). Dip fried fish in the marinade for a few minutes. I a large flat bottomed pot, pour the oils that were left aside in which excess oil was poured, add the remaining ghee and oil, the sprinkle some masoor over it.","Arrange fish slices and all marinade over masoor and oil/ghee. Cover with rest of masoor.","Arrange patties over masoor and finally cover the rice. Sprinkle top of rice with the reserved fried onion and hot with ghee.","Sprinkle 1/4 cup water over rice, close lid tightly and put on heat. when pot starts sizzling lower heat and simmer for 30-40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFish_Biryani","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Fish_Biryani.JPG/960px-Fish_Biryani.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain"},{"title":"Cookbook:Fireweed Vinegar","name":"Fireweed Vinegar","ingredients":["2 cups fireweed blossoms and buds","1 cup rice or white wine vinegar"],"steps":["Rinse blossoms in a colander and let dry.","Place blossoms in a sterilized jar and pour vinegar over the top.","Place mixture in a dark place and allow it to steep for 3 to 4 weeks. Strain vinegar through a strainer or a paper coffee filter.","Store in the refrigerator. For longer storage, process in a boiling water bath for 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFireweed_Vinegar","pageImageChecked":true},{"title":"Cookbook:Flapjacks (Lower-sugar)","name":"Flapjacks (Lower-sugar)","ingredients":["1 oz (28 g) white granulated sugar","4 oz (112 g) butter","2 tbsp golden syrup, warmed","8 oz (225 g) rolled oats","½ tsp salt"],"steps":["Preheat oven to 375 °F (180 °C).","Beat the butter and sugar until the mixture is creamy, then stir in the warmed golden syrup.","Work in the rolled oats and salt.","Grease a 10 x 8-inch (about 25 x 20 cm) baking tray.","Press mixture into baking tin, and bake in preheated oven for 30 minutes or until brown.","When firm, cut into slices and leave in tin until cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlapjacks_(Lower-sugar)","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Firire (Senegalese Fried Fish with Sauce)","name":"Firire (Senegalese Fried Fish with Sauce)","ingredients":["Whole fish, cleaned","2 cloves of garlic, minced","1 tablespoon mustard","1 tablespoon vinegar","Chile powder","Ground red pepper to taste","1 medium-sized (250 g) onion, chopped","Salt to taste","Oil for frying","½ green pepper, sliced along its length","Lettuce","1 medium-sized cucumber, peeled and sliced","Plantain, peeled and sliced","2 medium-sized cherry tomatoes"],"steps":["Wash the fish very well and make slashes along the body.","Combine the garlic, mustard, vinegar, chile powder, red pepper, onions, and a pinch of salt. Rub on the fish, and leave to marinate for 15 minutes.","Scrape the onions off the fish, and reserve them.","Heat the oil in a pan over moderate heat. Add the fish, and fry on both sides until browned. Remove and set aside.","Add the marinated onions to the pan. Fry until browned, stirring every 2–3 minutes.","Stir in the green pepper. Reduce the heat to medium, and cook for about 7 minutes. Set aside this sauce.","Combine a dash of vinegar, oil, and mustard to make a dressing. Toss the dressing with the lettuce and cucumber. Set aside","Fry the plantain, and season with salt to taste.","Arrange the salad in a dish, and place the fish in the center. Garnish with tomatoes and plantains. Serve with the reserved sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirire_(Senegalese_Fried_Fish_with_Sauce)","country":"Senegal","pageImageChecked":true},{"title":"Cookbook:Firfir (Ethiopian Spicy Scrambled Eggs with Injera)","name":"Firfir (Ethiopian Spicy Scrambled Eggs with Injera)","ingredients":["2 tablespoons olive oil","1 medium onion, finely chopped","2–3 tomatoes, chopped","2 cloves of garlic, minced","1–2 green chiles, finely chopped","1 teaspoon berbere spice blend","4–6 pieces of leftover injera, torn into small pieces","4 large eggs","½ teaspoon paprika","¼ teaspoon turmeric","¼ teaspoon salt, or to taste","Fresh cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a large skillet or frying pan over medium heat.","Add the chopped onions to the pan and sauté until they become translucent and slightly browned.","Stir in the minced garlic and chopped green chilies, and sauté for an additional minute until fragrant.","Add the chopped tomatoes to the pan and cook until they begin to soften.","In a mixing bowl, beat the eggs and add the berbere spice blend, paprika, turmeric, and salt. Mix well to combine.","Push the sautéed vegetables to one side of the pan, creating a space for the eggs.","Pour the beaten eggs into the empty space in the pan and scramble them with a wooden spoon or spatula until they are fully cooked.","Mix the scrambled eggs with the sautéed vegetables in the pan.","Tear the pieces of injera into small bite-sized pieces and add them to the pan. Stir well to combine all the ingredients.","Cook for a few more minutes, allowing the injera to absorb the flavors and soften slightly.","Remove the pan from heat and garnish with freshly chopped cilantro. Serve hot, and enjoy the spicy and savory flavors of this traditional Ethiopian dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFirfir_(Ethiopian_Spicy_Scrambled_Eggs_with_Injera)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Fit-fit (Ethiopian Bread Salad)","name":"Fit-fit (Ethiopian Bread Salad)","ingredients":["2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter","1 medium-sized onion, finely chopped","2 tomatoes, diced","1 jalapeño pepper, seeded and finely chopped (optional for spice)","1 teaspoon berbere spice blend, or to taste","4-6 pieces of leftover injera, torn into bite-sized pieces","Salt, to taste","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the niter kibbeh or regular butter in a large skillet or frying pan over medium heat.","Add the finely chopped onion to the pan and sauté until translucent and slightly browned.","Stir in the diced tomatoes and jalapeño pepper (if using) and cook for a few minutes until the tomatoes start to soften.","Sprinkle the berbere spice blend over the mixture and mix well to coat the onions and tomatoes. Adjust the amount of berbere according to your preferred level of spiciness.","Add the torn pieces of injera to the pan and gently toss them with the onion and tomato mixture.","Sauté the mixture for a few minutes, stirring occasionally, until the injera is heated through and slightly crispy.","Season with salt to taste. Keep in mind that injera can be slightly sour, so adjust the salt accordingly.","Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.","Serve warm as a delicious and satisfying breakfast or brunch option."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFit-fit_(Ethiopian_Bread_Salad)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Flaky Pastry Dough","name":"Flaky Pastry Dough","ingredients":["1 pound flour, sifted","1 pound butter","Water"],"steps":["Divide the butter into four equal pieces.","Cut one butter piece into the flour with a knife.","Mix in just enough water to make a dough.","Roll the dough.","Flake the dough with part of the butter.","Flake until all the butter is in."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlaky_Pastry_Dough","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/20200424_193302_Puff_pastry_with_green_asparagus_and_goat_cheese.jpg/960px-20200424_193302_Puff_pastry_with_green_asparagus_and_goat_cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard Ladenthin","licence":"CC BY 4.0"},{"title":"Cookbook:French Fries","name":"French Fries","ingredients":["Potatoes (those with a high dry matter content such as Russet or Maris Piper work best)","Cooking oil","Salt"],"steps":["Peel potatoes, and cut into thin straw-like pieces.","Wash potatoes well with water to remove excess starch.","Place fries in a saucepan with water, and simmer or parboil on the stove for about 15 minutes.","Drain the fries, and dry them well.","Deep fry in 175°C vegetable oil, lard, or drippings for 4–5 minutes until light golden and crisp.","Remove from oil, and place on plate with paper towels to absorb the leftover cooking oil. Transfer to another plate if necessary.","Add salt and shake to ensure all French fries are evenly salted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Fries","country":"Belgium","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Truffle_oil_french_fries_%2833024792848%29.jpg/960px-Truffle_oil_french_fries_%2833024792848%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tony Webster from Minneapolis, Minnesota, United States","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Frappé Coffee","name":"Frappé Coffee","ingredients":["1–2 spoons of instant coffee","Tall glass of cold water","1–3 spoons of sugar (optional)","3–5 ice cubes (optional)","Milk (optional; condensed/evaporated milk works best)"],"steps":["Put coffee and sugar in a shaker or tall glass and add a little water, just enough to cover the mixture (about 10 ml, or a couple of teaspoonfuls).","Shake or stir with mixer until the mixture becomes foamy.","Fill the glass with cold water.","Add ice cubes, milk (preferably evaporated or condensed milk) or cream to taste.","Sip with a straw."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrapp%C3%A9_Coffee","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Frapp%C3%A9.jpg/960px-Frapp%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"Cookbook:French Dressing","name":"French Dressing","ingredients":["⅔ cup ketchup","¾ cup white granulated sugar","½ cup white wine vinegar","½ cup vegetable oil","¼ cup minced onion","2 teaspoons paprika","2 teaspoons Worcestershire sauce"],"steps":["Combine all ingredients in a food processor or blender, and process until smooth. The goal is to have a smooth red/orange sauce.","Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Dressing","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Kroger_Creamy_French_Dressing_-_October_2023_-_Sarah_Stierch.jpg/960px-Kroger_Creamy_French_Dressing_-_October_2023_-_Sarah_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Focaccia II","name":"Focaccia II","steps":["Combine 1 cup flour, sugar, salt, and yeast. Mix well.","Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.","Mix with an electric mixer at low speed until moistened. Beat for 2 additional minutes.","Stir in 1 ¾ cup flour (half of remaining total) while beating, until dough pulls away from side of bowl.","Knead in 1 ¾ cup flour on floured surface. Cover dough with a bowl, and let sit for 5 minutes.","Place dough on a greased baking sheet. Roll out to 12-inch circle. Cover with greased plastic wrap and a cloth towel. Place in a warm place for 30 minutes.","Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals. Drizzle olive oil on dough, and sprinkle with crushed rosemary.","Bake at 400 °F (205 °C) for 17 to 27 minutes, until just golden. Remove from baking sheet, and cool on rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFocaccia_II","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Focaccia.png/960px-Focaccia.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dvortygirl","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Focaccia I","name":"Focaccia I","steps":["Sprinkle one teaspoon of the yeast over ½ cup of the water in a medium bowl. Stir to mix, and let stand 10 minutes. Stir in ¾ cup flour, cover tightly with plastic and let rise in warm place until doubled, about 45 minutes.","In a large bowl, sprinkle the remaining teaspoon of yeast over 1 cup of warm water, mix and let stand 10 minutes. Add the first yeast mixture (now risen) along with 3 tablespoons of olive oil and 2 teaspoons of salt, mix well. Add the remaining flour gradually, mixing well after each addition until well incorporated.","On a lightly floured work surface, turn the dough out and knead until soft, about 10 minutes.","Place the dough in a lightly oiled bowl, cover tightly and let rise in warm place until doubled, about 1 ½ hours.","Oil an 11\" x 14\" (28 cm x 36 cm) baking pan and turn the risen dough out onto the pan, flattening it out to the edges. If the dough springs back too much to cover the pan, allow it to rest for 10 minutes before resuming. Cover with a clean towel and let rise 45 minutes to an hour.","Preheat oven to 425 °F (220 °C). Remove towel and press indentations into the dough with your fingertips, then drizzle with the remaining 2 tablespoons of olive oil, sprinkle with sea salt and place pan in oven. Bake 20 to 25 minutes, or until the top is golden.","Remove the focaccia from the pan as soon as it is out of the oven and let cool on a rack before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFocaccia_I","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/6/63/Focaccia_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jennifer","licence":"CC BY 2.0"},{"title":"Cookbook:Fred Steak Marinade","name":"Fred Steak Marinade","ingredients":["1½ cup brewed coffee","1 cup red wine","½ cup olive oil","½ cup molasses","⅓ cup Balsamic vinegar","⅓ cup Tamari sauce","⅓ cup Worcestershire sauce","2 Tbsp chili powder","6 cloves garlic"],"steps":["Combine all ingredients together to make marinade.","Use to marinate meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFred_Steak_Marinade","photo":"https://upload.wikimedia.org/wikipedia/commons/4/40/Fred_Steak.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Editor \"Mushero\" on English Wikipedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:French Canadian Shepherd's Pie (Pâté Chinois)","name":"French Canadian Shepherd's Pie (Pâté Chinois)","ingredients":["8 medium fresh whole white potatoes","2 lbs ground beef","1 small yellow or Spanish onion, chopped","1 small green bell pepper (optional), chopped","1 can (15 oz) whole kernel corn, drained, or creamed sweet corn with sauce","2 tbsp butter","½ cup milk","Salt","Pepper"],"steps":["Boil potatoes in lightly salted water until soft, drain. Mash potatoes, adding 2 tbsp butter and just enough milk to achieve a spreadable consistency. Set aside.","Brown ground beef with onions and peppers. Drain fat and put ground beef mixture in bottom of casserole dish.","Mix creamed corn and whole kernel corn, then spread over beef.","Spread the mashed potatoes across the top to form a 'crust'. Lightly sprinkle with paprika, and salt/pepper to taste, and make tracks with a fork, if desired.","Bake uncovered at 400°F until the potatoes are golden brown (approximately 30 minutes).","Serve hot with a generous portion of sliced chilled pickled beets."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Canadian_Shepherd's_Pie_(P%C3%A2t%C3%A9_Chinois)","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0f/Chinese_pie.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jerry lavoie at English Wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Focaccia (Genovese)","name":"Focaccia (Genovese)","steps":["In a 4-quart bowl (or the bowl of an electric mixer), combine flour, salt, yeast and water.","With a large metal spoon, stir together until all the flour is absorbed. If you are mixing by hand, repeatedly dip one of your hands or the spoon in cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand.","If the dough seems like a batter and does not have enough structure, work in some more flour.","Transfer the dough to an oiled bowl, turn it to coat the dough with the oil, cover it with plastic wrap and refrigerate overnight. The next day, the dough should have nearly doubled in size. If not, allow it to sit at room temperature for about 2 hours or until it doubles in size.","Line a 12-by-17-inch sheet pan (technically called a \"half sheet pan\") with either baking parchment or a silicon baking pad (Silpat).","Drizzle about 2 tablespoons of olive oil on the parchment or pad and spread it over the surface. Using a plastic bowl scraper dipped in water, gently transfer the dough from the bowl to the pan, taking care to de-gas the dough as little as possible.","Drizzle the remaining ¼ cup olive oil on the surface of the dough.","Repeat the dimpling process, beginning at the center and gradually working out toward the edges of the pan. This time the dough will nearly fill the pan. Again let the dough relax at room temperature for about 15 minutes.","Repeat the dimpling. This time the dough should fill the pan. Let the dough rise for approximately 2 to 3 hours at room temperature or until it fills the pan.","Your dough is now ready for topping and baking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFocaccia_(Genovese)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Focaccia_Genovese_all%27Origano-.jpg/960px-Focaccia_Genovese_all%27Origano-.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Focaccia with Onion Marmalade, Blue Cheese, and Walnuts","name":"Focaccia with Onion Marmalade, Blue Cheese, and Walnuts","ingredients":["Focaccia Genovese Dough","1½ cups Sweet and Sour Onion Marmalade","¼ pounds blue cheese, crumbled or cut into ½-inch pieces","1 cup coarsely chopped walnuts"],"steps":["Preheat oven to 500°F.","When the focaccia is fully risen and ready to bake, gently spread onion marmalade evenly over surface. Evenly distribute blue cheese over onion marmalade and scatter walnuts over the top.","Place the sheet pan on the middle shelf of the oven, lower temperature to 450°F, and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes, until the dough is golden on the bottom and top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFocaccia_with_Onion_Marmalade%2C_Blue_Cheese%2C_and_Walnuts","pageImageChecked":true},{"title":"Cookbook:Florida Style Crab Cakes","name":"Florida Style Crab Cakes","ingredients":["1 teaspoon Florida Bay seasoning (see note)","½ cup mayonnaise","1 egg","½ tablespoon Dijon mustard","¼ teaspoon cayenne","1 tablespoon thinly-sliced chives","1 tablespoon finely-chopped cilantro","½ teaspoon ground coriander","Juice of ½ lime","White pepper, to taste","Salt, to taste","⅓ cup Italian bread crumbs","2 pounds lump crab meat, picked over to remove shell bits and cartilage","2 tablespoons butter"],"steps":["Combine Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander, and lime juice in a large mixing bowl.","Season to taste with white pepper and kosher salt.","Fold in the bread crumbs and crab meat as gently as possible, trying to avoid breaking up the lumps.","Rest mixture in the refrigerator ½ to 2 hours.","Divide and shape into 5 patties.","Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat.","Cook the crab cakes in the butter about 2 minutes per side, until golden brown on both sides.","Lower heat to medium and cook until the cakes are hot but still moist on the inside, about an additional 3 to 5 minutes per side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlorida_Style_Crab_Cakes","pageImageChecked":true},{"title":"Cookbook:Four in One Pizza","name":"Four in One Pizza","steps":["Preheat oven to 425°F.","Spray cookie sheet with cooking spray.","Sprinkle lightly with cornmeal, if desired.","Unroll pizza dough and press out on cookie sheet into a 12 x 14-inch shape.","Brush dough with olive oil.","Bake crust for 6–8 minutes.","Sprinkle shredded cheddar cheese over the crust in a cross shape to divide crust in fourths.","In each corner, spread one of the above toppings (or one of your own!).","Sprinkle mozzarella cheese over the top of all.","Bake another 10–14 minutes, until cheese is bubbly but not burned.","Cut each corner into 4 squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFour_in_One_Pizza","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Le_Napolitain_%28Lyon%29_-_le_four_%C3%A0_pizzas.jpg/960px-Le_Napolitain_%28Lyon%29_-_le_four_%C3%A0_pizzas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:French Bread","name":"French Bread","steps":["In a small bowl, soften yeast in warm water.","Combine salt and lukewarm water in large bowl. Beat in 2 cups flour.","Blend in yeast, and stir in enough flour to make stiff dough.","Turn out dough on floured surface. Knead 10 to 15 minutes, working in last of flour (you may want to do this with a heavy duty electric mixer with dough hooks).","Form into a ball and put in greased bowl, turning to grease top, then cover with a cloth.","Let rise until doubled (a finger impression should stay), about an hour, depending on temperature.","Punch down dough, turn out on floured surface, and divide in half.","Cover dough and rest for 10 minutes.","Shape each half of dough into a 5 x 12-inch rectangle.","Roll up each portion tightly, starting on the long side, sealing as you roll, tapering if you like.","Place each loaf diagonally, seam side down, on a greased baking sheet sprinkled with corn meal.","Use a floured sharp knife or razor blade to make ¼-inch slashes diagonally in the tops of the loaves.","Beat egg white until foamy, adding a tablespoon of water. Brush top and sides of loaves with egg mixture.","Cover with damp cloth, not touching loaves (drape cloth over inverted glasses). Let loaves rise until doubled, 60–75 minutes.","Turn on oven to preheat to 375°F.","Bake until light brown, about 20 minutes.","Brush loaves with egg mixture again. Bake another 15–20 minutes, or until done.","Cool on wire racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Bread","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/French_baguette_-_bread_art.jpg/960px-French_baguette_-_bread_art.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pmsarangi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fleischnacka (Alsatian Meat and Pasta Roll)","name":"Fleischnacka (Alsatian Meat and Pasta Roll)","steps":["Mix together the flour and eggs, then add the water and salt.","Knead the dough until smooth and set aside for 1 hour.","Mince the onion, parsley, and garlic. Mix into the minced meat along with the eggs, nutmeg, salt and pepper.","Roll out the dough into a rectangle.","Spread the meat filling evenly over the dough and roll up into a cylinder. Seal the edge with water and cut into slices (not too thick).","Brown the slices in oil.","Add the stock (and wine if used), and cook for 20 minutes.","Serve with a green salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFleischnacka_(Alsatian_Meat_and_Pasta_Roll)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Fleischschnacka.JPG/960px-Fleischschnacka.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florival fr","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Flourless Chocolate Cake","name":"Flourless Chocolate Cake","ingredients":["½ cup (120 g) white granulated sugar","4 eggs","¾ cup (150 g) unsalted butter","¾ cup (150 g) chocolate (suitable for melting)"],"steps":["Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).","Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.","Beat eggs and sugar in a bowl until the mixture is creamy.","Gradually mix in the melted chocolate along with any other variants (see below).","Pour mixture into mould (baking tray or 8 individual moulds).","Cover moulds with aluminium foil and place the moulds in a deeper baking tray.","Pour boiling water into the deep baking tray at a depth that is half that of the moulds.","Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.","Remove from oven and allow to cool at room temperature.","Cool for approximately 10 hours in a fridge.","Remove from mould, place on a plate and garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFlourless_Chocolate_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Flourless_Chocolate_Cake_with_Bourbon_Vanilla_Ice_Cream.jpg/960px-Flourless_Chocolate_Cake_with_Bourbon_Vanilla_Ice_Cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tammy Green","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Fool's Gold Loaf","name":"Fool's Gold Loaf","ingredients":["2 tbsp margarine","1 loaf French white bread","1 lb (450 g) bacon slices","1 jar of smooth peanut butter","1 jar of grape jelly (US) or jam (UK)"],"steps":["Preheat the oven to 350°F (180°C). Spread the margarine generously all over all sides of the loaf. Place it on a baking sheet in the oven.","Meanwhile, fry the bacon in a bit of oil until it is crisp, and drain it thoroughly on paper towels.","Remove the loaf from the oven when it is evenly browned, after approximately 15 minutes.","Slice the loaf lengthwise and hollow out the interior, leaving as much bread along the walls as desired.","Slather a thick layer of peanut butter in the cavity of the loaf and follow with another thick layer of grape jelly. Use lots of both.","Arrange the bacon slices inside the cavity, or, if desired, layer the bacon slivers between the peanut butter and jelly. Close the loaf, slice and eat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFool's_Gold_Loaf","pageImageChecked":true},{"title":"Cookbook:Free Beer","name":"Free Beer","steps":["Crush guaraná beans and infuse in 1 quart of hot boiled water (max temperature 78 °C).","Filter the mixture and add to the boiling wort the last 15 minutes.","Mash crushed grains at 66 °C in 135 L of water.","Hold mash at 66 °C for 60 minutes.","Heat to 72 °C.","Hold mash at 72 °C for 5 minutes.","Heat to 78 °C.","Hold mash at 78 °C for 10 minutes.","Sparge with 15.5 L of 78 °C water.","Collect 22.7 L of wort.","Remember to add Northern Brewer hops at the beginning of sparge a.k.a. First Wort Hops/FWH.","Boil wort for 60 minutes.","Add the Guaraná mixture the last 15 minutes and the Willamette hops the last 7 minutes.","Cool wort to 19.5 °C and transfer to clean and disinfected fermenter. Remember to aerate the cooled wort, dissolving as much oxygen as possible in the wort.","Pitch yeast.","Ferment at 19.5 °C until fermentation is completed (about 7–10 days).","Dissolve 90 g of sugar in a small amount boiling water.","Put the sugar mixture in a clean and disinfected container, and transfer the fermented beer to it. This will ensure even distribution of carbonation sugar. Leave as much yeast sediment/trub as possible in the fermenter. Be careful not to aerate the fermented beer in the process.","Bottle for carbonation, and leave at 19.5 °C for 7–10 days.","Store bottles at 4–8 °C for another 14–30 days.","Serve cold and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFree_Beer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Beer_wuerzburger_hofbraue_v.jpg/960px-Beer_wuerzburger_hofbraue_v.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christian \"VisualBeo\" Horvat","licence":"CC BY-SA 3.0"},{"title":"Cookbook:French Fries (Belgian)","name":"French Fries (Belgian)","ingredients":["Potatoes (those with a high dry matter content such as Russet or Maris Piper work best)","Cooking oil","Salt"],"steps":["Prefry potatoes for about 7–12 minutes in 130–186 °C (275°F–365°F) fat to cook the inner part without burning the outside. When the fries are added to the oil, the oil at first cools quickly and is kept at low temperature to prevent the potatoes from burning. The fries should stay a pale beige to yellow color and not be too dry.","Remove fries from oil, toss to avoid clumping, and allow to cool down and dry for at least 30 minutes to make the fries more crispy and less greasy later. This intermediate product can be either frozen for 'instant' deep-frying later, or as several batches of 'pre-fried' fries prepared for rapid frying and almost serving later.","Deep-fry for about 2–5 minutes in 175–195 °C fat, depending on the initial temperature of the fries. Work in small enough batches to keep the oil at 125–160 °C for the first 30 seconds of frying. You want to have enough cooking time (7–16 minutes) without allowing the fries to become too greasy.","Cool and dry the fries for at least 25 minutes to make them more crispy later. Cooling the fries may help precipitate the oil making it less greasy later.","Sturdily toss, centrifuge by spinning around in a container, and toss a second time to remove excessive fat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Fries_(Belgian)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/French_fries_at_Belgian_Waffles%2C_RR_Nagar%2C_Bangalore_%282025%29_01.jpg/960px-French_fries_at_Belgian_Waffles%2C_RR_Nagar%2C_Bangalore_%282025%29_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gpkp","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Food Coloring from Cabbage","name":"Food Coloring from Cabbage","ingredients":["1 small red cabbage, chopped","1 cup water","¾ cup (150 g) white granulated sugar","½ teaspoon lemon juice, plus extra for pink color","¼ teaspoon vanilla extract","1 teaspoon baking soda (for blue color)"],"steps":["Blend cabbage and water in a food processor.","Using a cheesecloth, strain the puree into a bowl to extract the juice.","Pour the juice into a pan and add sugar.","Turn the heat to medium-high, and stir to dissolve the sugar.","Skim off and discard any foam that collects at the surface of the liquid.","Turn the heat to high and boil until the liquid reduces to a single-thread consistency.","Turn off the heat and stir in the lemon juice and vanilla.","If you want to color the mixture pink, stir in additional lemon juice, 1 teaspoon at a time. If you want to color it blue, stir in the baking soda.","Cool slightly, then pour into an airtight jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFood_Coloring_from_Cabbage","pageImageChecked":true},{"title":"Cookbook:French Toast","name":"French Toast","steps":["Whisk the eggs, milk, and optional ingredients in a bowl until fully combined and no streaks of egg white remain.","Heat up a frying pan, skillet, or griddle to medium-low heat.","Grease the pan with butter, margarine, or cooking spray.","Soak each side of the bread in the egg mixture only until it is coated and has absorbed a little of the mixture. (See the Notes below for which breads work best.)","Make sure the bread is not falling apart. Soft breads need only a quick dip; sturdier breads can soak a few seconds longer.","Cook, turning once, until both sides of the bread are browned and the inside is cooked through.","Serve on plates, with toppings as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Toast","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/French_toast_001.jpg/960px-French_toast_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0"},{"title":"Cookbook:Fresh Broadbeans Salad","name":"Fresh Broadbeans Salad","ingredients":["Tomatoes","Onion","Fresh broad beans","Olive oil"],"steps":["Peel the broad beans, and discard any nasty looking peas.","Cube tomatoes about 1 cm thick. The volume of cubed tomatoes should be roughly twice that of the peas.","Chop onion(s) very finely. The amount depends on how spicy you like your salad.","Mix it all together, then sprinkle generously with salt and olive oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFresh_Broadbeans_Salad","pageImageChecked":true},{"title":"Cookbook:Fresh Pasta with Mozzarella, Tomato and Basil","name":"Fresh Pasta with Mozzarella, Tomato and Basil","ingredients":["250 g fresh egg pasta","2 mozzarella balls (cow or buffalo)","About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)","A good handful (about 15–20) of basil leaves","Extra-virgin olive oil","Salt","Black pepper"],"steps":["Chop the mozzarella and the tomatoes roughly, and put them in a large dish. You're looking to create small cube shapes between 1 cm and 1 inch.","Tear up the basil, and sprinkle it over the mozzarella and tomatoes.","Drizzle on lots of olive oil (at least 3 tablespoons).","Add a good amount of salt and just a little black pepper. The salt will start to leech moisture out from the other ingredients and create a sauce.","When you're ready, boil the egg pasta until al dente. Drain the pasta and then pour, still hot, over the other ingredients.","Stir the pasta up, coating everything really well, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFresh_Pasta_with_Mozzarella%2C_Tomato_and_Basil","pageImageChecked":true},{"title":"Cookbook:French Omelette","name":"French Omelette","ingredients":["4 eggs","Salt","Pepper","Oil and butter"],"steps":["Loosely beat the eggs. Season the mixture with some salt and pepper.","Heat a frying pan. Add oil and a small amount of butter when the pan starts to get hot. Enough to coat the pan entirely, but no more. Remove any excess oil.","Let the pan get as hot as you can, without burning the butter, and keep the flame high.","Pour the egg mixture into the pan and quickly tilt the pan to let it spread around the bottom.","With a spoon or spatula, pull the solidified edges towards the center and tilt the pan to let the egg mixture fill the gap again. Keep repeating this (quickly) until there's not enough liquid egg left to fill the gap. The top of the omelette should still be liquid.","Turn the heat down a little lower to fold the egg. Use a spatula to pry the edges loose from the pan. When the omelette is completely loose from the pan. Fold one part over the other. You can fold half of the omelette over the other half, or fold one third of the omelette inwards and then fold the remaining flap over that, to create a thicker, less wide omelette.","Slide the omelette onto the plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Omelette","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/French_Omelette_with_Tomato_sauce_and_Milk.jpg/960px-French_Omelette_with_Tomato_sauce_and_Milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rashid Jorvee","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fresh Mozzarella Bruschetta","name":"Fresh Mozzarella Bruschetta","ingredients":["1 long loaf of crusty French bread","3 medium ripe Roma tomatoes","3 large fresh mozzarella balls","24 fresh basil leaves","Coarse salt","Black pepper","Extra virgin olive oil","Oregano","Balsamic vinegar"],"steps":["Cut bread into ½ inch (1.27 cm) slices on the diagonal.","Lightly toast bread in the oven on both sides.","Cut tomatoes into ¼ inch (0.75 cm) slices, and place one on each slice of bread.","Cut mozzarella balls into ¼ inch (0.75cm) slices and place on top of tomato.","Slice basil into thin strips and sprinkle on top with the oregano.","Combine olive oil and balsamic vinegar (to taste) in a small bowl","Drizzle bruschetta with the mixture and sprinkle with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFresh_Mozzarella_Bruschetta","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b1/FreshMozzarellaBruschetta.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"B:User:Alcinoe","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Friar's Omelette","name":"Friar's Omelette","ingredients":["6 medium cooking apples","4 ounces (125 g / 1 stick) butter plus butter for greasing a baking dish","2 ounces (50 g / 4 tablespoons) white sugar","1 ounce (25 g / 1 rounded tablespoon) white sugar for decoration","2 eggs, well beaten","4 ounces (125 g / 1 cup) breadcrumbs","¼ pint (150 ml) water","Squeeze of lemon juice"],"steps":["Peel and core the apples, slice them, and place in a saucepan with the water.","Cook until soft (similar to applesauce), then remove from heat and add butter, sugar and lemon juice; mix well.","While this is cooling, beat the eggs very well. When the apple mixture is cool, mix in the eggs as well.","Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides, keeping a good amount for the top.","Pour the apple and egg mixture into the dish and cover with a thick layer of breadcrumbs.","Bake in a moderate oven (350°F / 180°C / Gas Mark 4) for about half an hour.","Turn out onto a flat dish and sprinkle with sugar before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFriar's_Omelette","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:French Martini","name":"French Martini","ingredients":["4 parts vodka","1 part pineapple juice","1 part Chambord (or other raspberry/blackberry liqueur)","2 maraschino cherries"],"steps":["Shake ingredients with ice.","Serve in a cocktail glass with maraschino cherries."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Martini","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/French_martini_-_Mon_Ami_Gabi.jpg/960px-French_martini_-_Mon_Ami_Gabi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Britt Reints","licence":"CC BY 2.0"},{"title":"Cookbook:Fried Bread","name":"Fried Bread","ingredients":["Self-rising flour","Milk or buttermilk plus ⅛ tsp baking soda","Bacon fat"],"steps":["Mix equal amounts of self-rising flour and milk. The mixture should be the consistency of thick pudding—add more milk or flour to desired consistency.","Heat enough bacon fat to prevent sticking in an iron skillet until it is very hot.","Fry spoonfuls of dough in the skillet until brown and crispy on the bottom. Turn and continue frying until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Chinese_fried_bread.jpg/960px-Chinese_fried_bread.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Fresh Herb and Cheese Ravioli Filling","name":"Fresh Herb and Cheese Ravioli Filling","ingredients":["4 oz (½ cup) ricotta or cottage cheese","2 oz (¼ cup) blue cheese","2 oz (¼ cup) mozzarella","2 eggs","4 tbsp fresh finely-chopped herbs (basil, chives, parsley, thyme)","Salt","Pepper"],"steps":["Beat eggs and place in a bowl.","Beat in the cheeses with a fork until well blended.","Mix in the herbs and seasoning.","Refrigerate until the pasta dough is rolled out."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFresh_Herb_and_Cheese_Ravioli_Filling","country":"Italy","pageImageChecked":true},{"title":"Cookbook:French Onion Soup","name":"French Onion Soup","ingredients":["3 rounded cups (500g) chopped onion","A knob of butter (a little less than 2 tbsp or 25g)","1 tbsp (15g) flour","1.5 liters (roughly 5¼ cups) beef stock (chicken or vegetable stock is an acceptable alternative)","1 bouquet garni (fresh bay, thyme, and Herbes de Provence, tied in a bundle or in a temporary sack made of cheesecloth)","1 slice of stale french bread, per person (or fresh bread, toasted beforehand)","3 tbsp red (50ml) port wine","1 cup grated (125g) Gruyère cheese","Nutmeg","Salt","Pepper"],"steps":["Melt the butter in a large saucepan. Stir in the onions, and let the onions blonde on moderate heat (which is to say, let them cook until they are light gold and transparent, but do not let them over-caramelize and become dark).","Add the flour to the onions. Stir gently for 3–4 minutes. The flour will seem to have disappeared, but has been absorbed into the butter. This will give the soup its characteristic slight thickness. Scrape up any of the dark brown butter and flour mixture that has stuck to the bottom of the saucepan; it is called fond, and will add flavour to the soup.","Pour ⅔ of the beef broth over the onions and mix well. Add the bouquet garni. Bring to a boil, stirring regularly.","Season with salt and pepper and a little nutmeg, to taste. Add the rest of the broth, and let the soup simmer gently for 10–15 minutes.","If your bread is fresh, then toast it now over low heat.","Remove the soup from the heat, and remove the bouquet garni. Add port and stir well.","Divide the soup into 6 oven-safe ceramic or glass bowls. Press a slice of bread into the top of each bowl of soup. Generously sprinkle grated Gruyère cheese on top. Broil on low for 10 minutes, or until the cheese is melted and browned.","Serve piping hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Onion_Soup","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/b/be/French_Onion_Soup%2C_Applebee%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jim G","licence":"CC BY 2.0"},{"title":"Cookbook:Fresh Tomato Galette","name":"Fresh Tomato Galette","ingredients":["1 sheet puff pastry","5 tomatoes","1 tsp thyme","1 tsp mustard powder","3 tbsp panko or fine dry breadcrumbs","3 tbsp freshly-grated Parmesan","1 egg, beaten"],"steps":["Preheat your oven to 200°C (400°F).","Slice the tomatoes to 0.5 cm (¼ inch) thick, and set aside.","In a bowl, combine 2 tbsp grated Parmesan with the thyme and mustard powder.","Line a baking tray with parchment paper and lay your puff pastry on top.","Spread 2 tbsp panko or breadcrumbs, leaving about 4 cm (1½ inch) of the border uncovered.","Sprinkle the cheese mixture evenly on top.","Starting at the centre, arrange the tomato slices in concentric circles, overlapping each other.","Sprinkle the remaining breadcrumbs and Parmesan on top, season with a little pepper if you like, and carefully fold the leftover dough over the tomatoes.","Brush the galette with the beaten egg, and bake for about 30–40 minutes or until the dough is cooked through and golden brown.","Allow the galette to cool down slightly before decorating with fresh basil leaves, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFresh_Tomato_Galette","country":"France","pageImageChecked":true},{"title":"Cookbook:Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)","name":"Fried Bacon and Egg Sandwich (Homemade Egg McMuffin)","ingredients":["2 English muffins, sliced in half","4 strips bacon","2 eggs"],"steps":["Get your English muffins ready to toast.","Over medium heat, fry bacon in one layer, turning often until browned and crispy to your taste. Lower the heat if the bacon fat starts to spatter.","Remove the bacon to a plate lined with paper towels. Pat the bacon with another sheet of paper towel to remove some of the excess fat.","Pour most of the remaining fat from the pan into a teacup, leaving most of the brown bits in the pan.","Wash and dry the pan, and put it back on the heat.","Pour about a tablespoon of the bacon fat back into the pan.","Start toasting the English muffins.","Crack eggs into the pan, add salt and pepper, and fry for about 2 minutes. Break the yolks, spreading them over the whites, and flip the eggs. Fry for another minute.","Assemble your sandwiches with the English muffins, bacon, and fried eggs. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Bacon_and_Egg_Sandwich_(Homemade_Egg_McMuffin)","pageImageChecked":true},{"title":"Cookbook:French Meringue","name":"French Meringue","ingredients":["8 oz (250 g) egg whites","¼ tsp cream of tartar or a few drops lemon juice","8 oz (250 g) granulated sugar","8 oz (250 g) superfine sugar or sifted confectioners' sugar"],"steps":["Whip the egg whites and cream of tartar until they reach soft peaks.","Add the first amount of sugar, little by little, while beating by hand or machine.","Whip until stiff.","Stop beating and fold in the remaining sugar, if used, with a spatula.","Use as desired or in your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Meringue","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Baisertorte_%28Meringue_tarte%29.jpg/960px-Baisertorte_%28Meringue_tarte%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manfred&Barbara Aulbach","licence":"CC BY-SA 3.0"},{"title":"Cookbook:French Onioned Chicken","name":"French Onioned Chicken","ingredients":["Egg, beaten","Boneless chicken breast","French-fried onions, crushed","Paprika (optional)"],"steps":["Preheat the oven to 200°C.","Dip the chicken into the beaten, then dip it into the crushed onions. Make sure the chicken is well-coated, then transfer to parchment-lined baking sheet.","Bake the chicken for 20 minutes or until it's no longer pink on the inside.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrench_Onioned_Chicken","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/French_Onion_and_Asian_Chicken_Salad%2C_Applebees_%288557165173%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jim G from Silicon Valley, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Fried Bananas","name":"Fried Bananas","ingredients":["4 ripe bananas, peeled and sliced","2 tablespoons butter","2 tablespoons brown sugar","1 teaspoon cinnamon (optional)","Vanilla ice cream (optional, for serving)"],"steps":["Heat a skillet or frying pan over medium heat and melt the butter.","Add the banana slices to the pan and sprinkle them with brown sugar.","Cook the bananas for 2–3 minutes on each side or until they turn golden brown and caramelized.","If desired, sprinkle cinnamon over the bananas during cooking.","Remove the fried bananas from the pan and serve them hot. Optionally, serve with a scoop of vanilla ice cream for an extra treat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Bananas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Pisang_goreng_fried_banana.JPG/960px-Pisang_goreng_fried_banana.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Fribourg Omelet","name":"Fribourg Omelet","ingredients":["4 large eggs","1 pinch salt","1 pinch ground black pepper","2 tbsp milk","1 pinch ground nutmeg","2 tbsp butter or olive oil","3 thin slices of ham, cut in small squares","1 handful roughly chopped fresh kale","6 thin 8-cm (3-inch)-wide slices of Gruyère cheese"],"steps":["In a large bowl, whisk together the eggs, salt, pepper, milk and nutmeg, until even and glossy.","Place half the butter in the skillet on medium heat. Swirl the pan to coat evenly with butter.","Add ham and cook until deep brown.","Stir in kale for 30 seconds, or until slightly wilted but still crunchy. Set aside the ham and greens.","Add the remainder of the butter to the skillet over low heat.","Pour egg mixture into the skillet, moving skillet to create a flat, even layer. Heat until the eggs have begun to set, with some fluff on top.","Scatter the ham and kale evenly over the top of the eggs.","Lay the Gruyère slices over the open omelet. Heat until the edges of the cheese have melted slightly.","Gently push the edges of the omelet less than half a centimeter toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.","Use the spatulas to lift half the omelet and fold over the other half. Move the entire omelet carefully onto a plate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFribourg_Omelet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Fribourg_omelet.jpg/960px-Fribourg_omelet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jarrod Baniqued","licence":"CC0"},{"title":"Cookbook:Fried Eggs","name":"Fried Eggs","ingredients":["2 teaspoons butter or olive oil","2–3 large eggs, depending on appetite","Salt to taste","Pepper to taste (optional)"],"steps":["Melt the butter in the pan over low to medium heat.","Crack open the eggs into the pan and let fry until the yolks begin to harden at the edges (indicated by a lightening in the yolk color).","Using the spatula, flip the eggs over and allow to cook 10 seconds for over-easy, 30 seconds for over-medium, or up to 1 minute for over-hard.","Add salt and pepper to taste, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Breakfast_with_fried_eggs_and_sausages%2C_Rostov-on-Don%2C_Russia.jpg/960px-Breakfast_with_fried_eggs_and_sausages%2C_Rostov-on-Don%2C_Russia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Fried Fish","name":"Fried Fish","ingredients":["Oil with a high smoke point","Thin fish fillets (e.g. catfish, tilapia, or the less-durable flounder)","1 egg white","1 cup flour","1 cup beer or 1 cup cold water plus ½ teaspoon baking powder","Extra flour to dust the fish"],"steps":["Start heating the oil in a skillet. This recipe is intended for fast cooking in very hot oil.","Microwave the fish to ensure that the inside is hot. Flip the fish as you microwave it. When done, the fish should be hot and should look half-cooked.","Mix the flour, egg white, and beer to make a batter.","Pat the fish dry with a paper towel, then lightly dust it with flour to ensure that it is really dry.","Dip the fish into the batter, and coat them well. The batter will help protect your hand from splatter.","Hold the fish right above the oil, then gently slide the fish into the oil.","With tongs, nudge the fish as needed to keep it from sticking to the bottom. Turn the fish over as it cooks.","Remove the fish when it looks good, then serve it immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Fish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Fried_Fish_2.jpg/960px-Fried_Fish_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Corn","name":"Fried Corn","ingredients":["Canned or frozen corn","Egg wash (optional)","Flour","Salt","Pepper","MSG (optional)","Spices (as desired)","Oil"],"steps":["If using frozen corn, thaw. If using canned corn, microwave in a glass bowl or gently heat on the stove until warm.","Coat corn with a light layer of egg wash.","Mix salt, pepper, MSG, and other spices into the flour.","Move corn from the egg wash, and toss with the flour mixture until well-coated.","Heat enough oil for deep-frying to moderate–high heat.","Deep-fry floured corn until golden brown on the outside (less than 2 minutes).","Serve as a complement to another dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Corn","country":"China","pageImageChecked":true},{"title":"Cookbook:Fried Okra","name":"Fried Okra","ingredients":["Fresh okra","Cultured buttermilk or plain milk","Flour","Spices as desired (e.g. salt, pepper, cayenne, thyme, etc.)","Corn meal"],"steps":["Wash and drain a couple of handfuls of fresh okra.","Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.","Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.","Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.","Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.","Drain, and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Okra","pageImageChecked":true},{"title":"Cookbook:Fried Green Tomatoes","name":"Fried Green Tomatoes","ingredients":["4–6 green tomatoes","Salt","Pepper","Yellow cornmeal","Vegetable or olive oil"],"steps":["Slice the tomatoes ¼–½ inch (0.75–1.25 cm) thick.","Salt and pepper tomato slices to taste.","Dip slices in cornmeal and shallow fry in hot grease or oil over medium heat for about 3 minutes or until golden on bottom.","Gently turn over, and fry the other side.","Serve by themselves or, for a elegant addition, add a little goat cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Green_Tomatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Fried_green_tomatoes.jpg/960px-Fried_green_tomatoes.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ninjapoodles","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Fried Onion Blooms","name":"Fried Onion Blooms","ingredients":["2 huge onions, at least 4 inches (10 cm) across","Oil for frying","Beer batter","Seasoned flour","Sour cream chili sauce"],"steps":["Preheat deep fryer to 375°F (190°C).","Put each onion on cutting board, root end down, and cut ¾ inch (2 cm) off the top.","Peel onion.","Cut vertically through the center, from the top to the root, without cutting through.","Repeat cuts radially (across the center, like a clock face) for a total of 6 or 8 cuts.","Remove about 1 inch (2.5 cm) of the onion center.","Soak in ice water 15 minutes.","Cut a little deeper if an onion isn't bloomed enough.","Dip in seasoned flour and shake gently to remove excess.","Dip in beer batter and shake gently to remove excess. You may have to separate layers to get a good coating.","Handling carefully, lower into fryer using a fryer basket. Fry about a minute and a half.","Remove basket from fryer, turn onions over, and return to fryer. Fry until golden, about another minute and a half.","Drain on towel.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Onion_Blooms","pageImageChecked":true},{"title":"Cookbook:Fried Chicken and Fried Potatoes","name":"Fried Chicken and Fried Potatoes","ingredients":["8 lbs potatoes","½ quart vegetable oil","2 ½ lbs chicken, cut into small pieces","Salt to taste","Cumin to taste"],"steps":["Peel potatoes, and slice into small or large wedges.","Heat oil in a pan to about 350°F. Fry potatoes in oil until they are light brown. Once done, salt the potatoes to desired level.","Fry the chicken for about 5 minutes. Drain the oil or move the chicken to a different pan.","Salt the chicken, add ¾ cup of water and let simmer for 15–20 minutes.","Combine chicken and potatoes (potatoes on top).","Add cumin and let simmer for about 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Chicken_and_Fried_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/02023_0166_Roasted_Chicken_and_Potatoes_with_fried_Beets.jpg/960px-02023_0166_Roasted_Chicken_and_Potatoes_with_fried_Beets.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Rice (Vegetarian)","name":"Fried Rice (Vegetarian)","ingredients":["2 packs (8 ea./800 g/1.8 lb) carrots, cut into pieces","1 pack () bean sprouts, soaked in hot water and drained","1 pack () broccoli florets, soaked in hot water and drained","1 pack () mushrooms, quartered and soaked in hot water","½ pack () cabbage, cut into pieces","4 scallions, cut into pieces","3 tbsp corn oil","3 cloves garlic, minced","¼ big onion, chopped","1 cup () cooked rice","2 tbsp salt","1½ tbsp light soy sauce","1 tbsp vegetarian oyster sauce substitute (or omit)","1 tbsp pepper"],"steps":["Heat the oil in a non-stick pan, add onion and garlic, and stir-fry for 25 seconds until fragrant.","Add the rice, all the vegetables, some salt, light soy sauce, oyster sauce and pepper. Stir until mixed well.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Rice_(Vegetarian)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Potato_Fried_Rice_.jpg/960px-Potato_Fried_Rice_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Pickle","name":"Fried Pickle","steps":["Combine the ingredients for the milk mixture, stirring well. Set aside.","Combine ingredients for the flour mixture, stirring well.","Dip pickles in milk mixture and dredge in flour mixture. Repeat process.","Deep fry in oil heated to 350 °F until pickles float to surface and are golden brown. Drain on paper towels.","Sprinkle with dried dill to your liking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Pickle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Fried_pickles_closeup.jpg/960px-Fried_pickles_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guanaco","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Tiger Lily Pastries","name":"Fried Tiger Lily Pastries","ingredients":["5 oz dried lily bulbs","1 cup water","Sugar","3 eggs","10 pastry dough wrappers","Vegetable oil"],"steps":["Wash and soak dried lily bulbs for 1 hour. Discard water.","Place bulbs in saucepan with 1 cup water, and cook until soft.","Remove from heat and stir in sugar until it dissolves. Let cool.","Once cooled, beat in eggs.","Fill pastry dough wrappers with the mixture.","Fry pastries in hot oil until golden brown all over."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Tiger_Lily_Pastries","pageImageChecked":true},{"title":"Cookbook:Fried Pasta","name":"Fried Pasta","ingredients":["Pasta","Oil or butter","Salt","Garlic, minced","Onions, chopped"],"steps":["Boil pasta until tender.","Oil your pan over medium heat.","Add onions and garlic to pan. Cook until transparent and browning.","Add pasta to pan along with more oil and some salt.","Cook pasta, stirring regularly, until it begins to brown.","Add extra salt as needed.","Let it cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Fried_Dough_Toppings.jpg/960px-Fried_Dough_Toppings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arge300exx","licence":"Public domain"},{"title":"Cookbook:Fried Potato Wedges","name":"Fried Potato Wedges","ingredients":["4 medium/fair sized potatoes (Russets are preferable)","4 tablespoons of olive oil or (canola oil)","5 grams sea salt (paprika or onion salt works too)","4 grams of parsley or oregano (many seasonings can work)"],"steps":["Slice potatoes evenly (over-sized wedges can result in uneven cooking).","Sprinkle seasoning and salt over each potato.","Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)","Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Potato_Wedges","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Freshippo_stir-fried_crispy_potato_wedges.jpg/960px-Freshippo_stir-fried_crispy_potato_wedges.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Fried Unripe Plantain (Nigerian Green Plantain)","name":"Fried Unripe Plantain (Nigerian Green Plantain)","ingredients":["Unripe plantain, peeled","Ground pepper","Salt to taste","Vegetable oil"],"steps":["Slice unripe plantain into small rounds, then season with ground pepper and salt to taste.","Heat enough vegetable oil in a pan for deep-frying.","Deep-fry plantain, ensuring all sides are golden and cooked.","Remove from oil, and serve hot with fried yam and egg sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Unripe_Plantain_(Nigerian_Green_Plantain)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Rice%2C_plantains%2C_carrots_and_green_beans.jpg/960px-Rice%2C_plantains%2C_carrots_and_green_beans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suleiman213","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Pita Bread with Eggs","name":"Fried Pita Bread with Eggs","ingredients":["1 tbsp extra-virgin olive oil","1 pita bread","2 eggs","Salt","Black pepper"],"steps":["In a heavy skillet, heat the oil at medium-low temperature.","Tear the pita into small pieces, and add to the hot oil.","Cook, stirring frequently, until the bread is lightly browned and crispy.","Add the eggs and scramble them with the bread.","Season with salt and ground black pepper to taste. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Pita_Bread_with_Eggs","pageImageChecked":true},{"title":"Cookbook:Fried Potato Slices","name":"Fried Potato Slices","ingredients":["Large potatoes, peeled","Lard","Salt"],"steps":["Slice the potatoes about ¼ inch thick, or cut them in shavings round and round like you would peel a lemon.","Dry potato well in a clean cloth.","Heat a good amount lard in a clean pan over medium-high heat.","Add the potatoes to the hot lard, and shallow-fry them until crisp, stirring continuously.","Remove the potatoes, and drain any excess oil off using a sieve.","Season with salt to taste, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Potato_Slices","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Air_fried_potato_slices_on_tray.jpg/960px-Air_fried_potato_slices_on_tray.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Green Tomatoes with Tomato and Cheese","name":"Fried Green Tomatoes with Tomato and Cheese","steps":["Slice the green tomatoes into ¼-inch (0.75 cm) slices.","Combine eggs and milk, whisking until smooth.","Combine salt, pepper, red pepper flakes, Parmesan, and flour.","Combine breadcrumbs and Italian seasoning.","Dip each tomato slice into the egg mixture. Coat with the flour mixture. Dip again into the egg mixture, then finally coat it in the breadcrumb mixture.","Fry breaded tomato slices in oil until golden brown on all sides.","Serve by placing one slice of fried green tomato on a small serving plate and generously sprinkling with Parmesan cheese, and top the Parmesan cheese layer with one slice of chilled red tomato.","Sprinkle entire dish with a pinch of Parmesan and dash of salt and black pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Green_Tomatoes_with_Tomato_and_Cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Tupelo_Honey_Cafe%2C_Asheville_NC_June_2012_-_Fried_green_tomato_%26_goat_cheese_grits.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Amber DeGrace","licence":"CC BY 2.0"},{"title":"Cookbook:Fried Eggs (Olive Oil-basted)","name":"Fried Eggs (Olive Oil-basted)","ingredients":["¼ cup extra-virgin olive oil","1 egg","Salt","Pepper"],"steps":["Heat olive oil in a frying pan over a low-medium heat (you will break the olive oil if you heat it too much).","Crack open one egg into the pan. Let fry while basting the yolk with hot oil in order to cook the top. If the egg begins to bubble, lower the heat.","Serve, adding salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Eggs_(Olive_Oil-basted)","pageImageChecked":true},{"title":"Cookbook:Fried Plantain and Egg","name":"Fried Plantain and Egg","ingredients":["Plantain","Vegetable oil","Egg","Salt"],"steps":["Peel and slice the plantain. Season with salt and toss to mix.","Heat a little oil in a frying pan. When hot, add the plantain. Cook, turning occasionally, until browned. Remove the plantain and set aside.","Whisk the egg with a pinch of salt. Add the egg to the pan, and cook like scrambled eggs.","Serve the eggs and plantain together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Plantain_and_Egg","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Beans%2C_fried_plantain_with_egg.jpg/960px-Beans%2C_fried_plantain_with_egg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edithobayaa1","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fried Potatoes","name":"Fried Potatoes","ingredients":["Potatoes, peeled and sliced","Salt","Groundnut oil"],"steps":["Rinse the potatoes and season with salt.","Heat the oil in a pan, and add the potatoes when hot. Cook until golden all over, flipping as needed.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Air_fried_potato_slices_on_tray.jpg/960px-Air_fried_potato_slices_on_tray.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fruit Whip","name":"Fruit Whip","steps":["In a saucepan, beat together the sugar, cornstarch, salt, ginger, yolks, and lime juice until pale and creamy.","Beat in fruit nectar.","Bring to a full boil over medium heat, stirring constantly, especially towards the end.","Cool the pan in cold water.","Beat egg whites with salt and cream of tartar, sprinkling in the tablespoons of sugar, to form soft peaks.","When fruit mixture is lukewarm, gently fold in the whipped egg whites.","Transfer the mousse into stemmed glasses, and chill in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Whip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Dog_whip_fruit_~_Quercus_fleuryi.jpg/960px-Dog_whip_fruit_~_Quercus_fleuryi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Frikadeller (Danish Meatballs)","name":"Frikadeller (Danish Meatballs)","ingredients":["250 grams (about 0.5 lb) ground veal","250 grams ground pork","1 large egg","1 onion, finely chopped","20% by volume (about ¾ cup) of bread crumbs","Pepper to taste","Salt to taste","Minced garlic (optional)","Ground parsley to taste","Butter"],"steps":["Mix all ingredients except butter together.","Shape mixture into small patties.","Fry in hot skillet with lots of butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrikadeller_(Danish_Meatballs)","country":"Denmark","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Flickr_-_cyclonebill_-_Frikadeller_med_ristet_rugbr%C3%B8d_og_cornichons.jpg/960px-Flickr_-_cyclonebill_-_Frikadeller_med_ristet_rugbr%C3%B8d_og_cornichons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cyclonebill","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Fruit for the Day Smoothie","name":"Fruit for the Day Smoothie","ingredients":["1 can (397 g / 14 oz) Mandarin oranges (including syrup)","2 frozen bananas, peeled and sliced","2 cups (160 g / 5.6 oz) frozen strawberries","1 ½ cups (375 ml / 12.7 oz) milk"],"steps":["Add all ingredients to a blender in the order listed above.","Hold down the lid, and blend on low speed for 30 seconds.","Blend on high speed for 1 minute.","Pour into a glass and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_for_the_Day_Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Preparing_fresh_fruit_for_a_smoothie_in_a_modern_kitchen_setting_during_the_day.jpg/960px-Preparing_fresh_fruit_for_a_smoothie_in_a_modern_kitchen_setting_during_the_day.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shixart1985","licence":"CC BY 2.0"},{"title":"Cookbook:Frito Pie (Baked)","name":"Frito Pie (Baked)","ingredients":["3 cups (710 ml) Fritos corn chips","1 cup (240 ml) grated cheddar cheese","2 cups (590 ml) chili (homemade or canned)"],"steps":["Preheat oven to 350 °F (175 °C).","Spread 2 cups of Fritos in a baking dish.","Sprinkle half of the cheese over the Fritos.","Spread the chili over the Fritos.","Bake for 15–20 minutes until cheese is bubbly.","Add remaining cheese and Fritos to top of pie.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrito_Pie_(Baked)","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e5/Frito_Pie_as_Seen_Today.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Solsticed","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Fruity Cheese Dogs","name":"Fruity Cheese Dogs","ingredients":["2 jumbo hot dogs","1 cup (240 ml) cheese (Mozzarella, Cheddar, Swiss, or any cheese that melts easily and is not very creamy)","⅛ cup (30 ml) crushed froot loops (or any equivalent fruity breakfast cereal)"],"steps":["Cook the hot dogs in any manner; the original recipe used a pan on a stove, but a toaster oven would suffice.","Once the hot dogs have cooked and split, remove them from the heat.","Melt the cheese either in the oven or the microwave (microwave works best). Pour the melted cheese on the hot dogs.","Sprinkle the crushed Froot Loops over the cheese, and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruity_Cheese_Dogs","pageImageChecked":true},{"title":"Cookbook:Fried Wheat Bread Balls (Bhatoora)","name":"Fried Wheat Bread Balls (Bhatoora)","ingredients":["5 cups (650 g / 1.4 lb) wheat flour","1 tsp salt","½ tsp active dry yeast OR 1 tsp baking soda","2 tsp ghee","2 tsp sugar","1 cup (275 g / 9.7 oz) yoghurt"],"steps":["Sift together the flour and salt.","Mix the yeast with ½ cup lukewarm water, and keep aside for 10 minutes.","Mix the ghee and sugar with the flour. Add the yoghurt and dissolved yeast or the baking soda. A little more lukewarm water may be added if necessary. Knead well until the dough becomes soft and pliable. Use a little oil to knead well.","Cover it with a wet cloth and keep aside for 4 hours.","Heat the ghee in a frying pan.","Make the dough into small balls. Roll the balls out very thin.","Deep fry the dough in hot ghee until golden brown. The dough should puff up a lot and develop a large airy pocket inside.","Remove from the oil, and serve hot with channa or choley (chickpea curry)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFried_Wheat_Bread_Balls_(Bhatoora)","country":"India","pageImageChecked":true},{"title":"Cookbook:Fruit Crumble","name":"Fruit Crumble","ingredients":["85 g (3 oz) margarine or butter","170 g (6 oz) flour","Fruit","Spoonful sugar"],"steps":["Rub together margarine and flour until crumbly.","Add the fruit to an oven-safe bowl. Sprinkle sugar onto the fruit.","Sprinkle a thick layer of the crumble over the fruit.","Bake in the oven at 160°C (320°F) for 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Crumble","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Fruit_under_the_crumble_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29.jpg/960px-Fruit_under_the_crumble_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"Cookbook:Fruity White Sangria","name":"Fruity White Sangria","ingredients":["2 quarts pineapple-orange-guava juice","2 cups fruity white wine","¼ cup orange-flavored liqueur","¼ cup white granulated sugar","1 orange, thinly sliced","1 lime, thinly sliced","2 cups sliced strawberries"],"steps":["Evenly combine all ingredients in 2 very large pitchers; cover and refrigerate for 2 hours to blend flavors.","Serve over ice cubes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruity_White_Sangria","pageImageChecked":true},{"title":"Cookbook:Frog's Eye Salad","name":"Frog's Eye Salad","ingredients":["1 package Acini di pepe pasta","2 cans (30–40 oz) crushed pineapple","2 cans (30–40 oz) mandarin oranges","3 egg yolks","1 cup (240 ml) granulated sugar","1 tub imitation whipped topping","½ package miniature marshmallows"],"steps":["Cook pasta in a large saucepan. Drain and rinse pasta.","Drain cans of pineapple and oranges, reserving juice.","Mix juices, sugar and egg yolks in a medium saucepan. Bring to full rolling boil, stirring frequently until thickened.","Pour hot sauce over pasta. Cool and refrigerate overnight.","Add fruit and mix well, then fold in whipped topping and marshmallows."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrog's_Eye_Salad","pageImageChecked":true},{"title":"Cookbook:Frijoles Antioqueños (Colombian Bean Stew)","name":"Frijoles Antioqueños (Colombian Bean Stew)","ingredients":["1 lb red or Cargamanto beans","2 red tomatoes","1 cup chopped scallions","¼ cup oil","2 tbsp cumin","1 tbsp allspice","6 cups water","1 chicken broth cube","1 large plantain","½ lb flank steak, pork legs, or pork rinds (optional)"],"steps":["Wash beans and let hydrate overnight by covering with twice its volume of water.","The next day, remove any floating beans.","Heat the oil in a pressure cooker. Add scallions and let fry until they start to brown. Add tomato, cumin, broth cube, and allspice. This is called \"hogao\", a basic sauce for many Colombian dishes.","Add 6 cups water, the beans, and plantain. Bring to a boil over medium heat.","Cover the pressure cooker, and let cook for 30 minutes.","Let cool, then open the pressure cooker.","Check water level, add the meat if using, and cover again. Cook for another 30 minutes.","Taste for salt. If you want a thicker mixture, you can cook uncovered over low heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrijoles_Antioque%C3%B1os_(Colombian_Bean_Stew)","country":"Colombia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Frijoles_Vanegas.jpg/960px-Frijoles_Vanegas.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Froga (Maltese Omelet)","name":"Froga (Maltese Omelet)","ingredients":["2 medium potatoes, peeled","1 bunch of spring onions, chopped","100 g cooked lean beef or 200 g corned beef (optional), chopped very small and fine","Cheddar cheese, grated","1 handful of parsley, chopped fine","Salt","Pepper","6 eggs"],"steps":["Boil potatoes, then mash them.","Place the mashed potatoes in a bowl and add the spring onions, beef, cheese, the parsley, salt, and pepper. Mix together, then add the eggs and mix everything together.","Heat some oil in a frying pan. Add 3 large spoonfuls of the mixture to the frying pan, and flatten them out to around 1 cm thick. Cook until golden brown.","Serve hot with salad and fresh buttered bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFroga_(Maltese_Omelet)","country":"Malta","pageImageChecked":true},{"title":"Cookbook:Fruit Cake","name":"Fruit Cake","steps":["Combine egg yolks, butter, sugar, and cake emulsifier in an electric mixer. Whip until light and expanded.","Combine the flour, baking soda, and grated orange. Fold into the egg yolk mixture.","Grease a baking pan with butter.","Transfer the batter to the prepared baking pan. Bake for 20 minutes at 360°F (185°C) until an inserted skewer comes out clean.","Let cake cool, and transfer to a serving plate.","Spread all sides of cake with the whipped cream.","Garnish with orange, strawberry and kiwifruit, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Homemade_Chocolates%2C_muffins_and_fruit_cake_01.jpg/960px-Homemade_Chocolates%2C_muffins_and_fruit_cake_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indrajit Das","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Fruit Salad with Orange Soda (Ensalada de Fruta)","name":"Fruit Salad with Orange Soda (Ensalada de Fruta)","ingredients":["1 can (400 g) peaches (in natural juice)","1 can (150 g) pineapple pieces (in natural juice)","200 g cherries","200 g seedless grapes (any type)","1 red apple","1 large orange","1 nectarine","2 plums","1 large banana","2 passion fruits","1 small container of strawberries","1.25 L (or less) Fanta orange soda, chilled"],"steps":["Place canned fruit in a large bowl along with its juice, making sure you cut the peaches into small pieces.","Wash remaining fruit thoroughly.","Place cherries and grapes (minus stalks and any leaves) in the bowl.","Cut up remaining fruit into small pieces, place in the bowl, and chill.","Prior to serving, mix lightly and cover with chilled Fanta.","Serve with a slotted spoon for a lovely summer dessert, especially during the holidays when we need a stomach cool down after a heavy meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Salad_with_Orange_Soda_(Ensalada_de_Fruta)","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ca/Ensaladadefruta.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Natiscakes","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Fruit Salad with Orange Juice","name":"Fruit Salad with Orange Juice","ingredients":["Apples","Bananas","Oranges","Maraschino cherries","Orange juice"],"steps":["Peel the apples and bananas. Dice them into small pieces.","Peel and separate the orange sections. Cut sections into smaller pieces if desired.","Cut the cherries into halves or quarters, depending on the size. Pour a bit of the cherry juice in bowl.","Mix everything together, and add orange juice as desired.","If desired, refrigerate prior to serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Salad_with_Orange_Juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Preparing_a_colorful_fruit_salad_with_fresh_ingredients_in_a_bright_kitchen_for_a_healthy_snack.jpg/960px-Preparing_a_colorful_fruit_salad_with_fresh_ingredients_in_a_bright_kitchen_for_a_healthy_snack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shixart1985","licence":"CC BY 2.0"},{"title":"Cookbook:Frito Pie Chili","name":"Frito Pie Chili","ingredients":["2 Tbsp (30 ml) vegetable oil","2 cups (475 ml) chopped onions","Salt","Cayenne pepper","2 pounds (900 g) beef bottom round, cut into ½-inch (13 mm) cubes","1 tsp (5 ml) chili powder","2 tsp (10 ml) ground cumin","Crushed red chile peppers","2 tsp (10 ml) dried oregano","2 Tbsp (30 ml) chopped garlic","3 cups (710 ml) crushed tomatoes","½ cup (120 ml) tomato paste","2 cups (475 ml) beef stock","1½ Tbsp (22 ml) masa","1½ Tbsp (22 ml) flour"],"steps":["In a large saucepan, heat the vegetable oil.","When the oil is hot, add the onions and sauté for 3 to 5 minutes, or until the vegetables start to wilt.","Season with salt and cayenne.","Stir in the beef, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes.","Stir in the garlic, tomatoes, tomato paste, and beef stock.","Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally.","Mix the masa and flour together with a little liquid from the stock pot.","Slowly stir in the masa slurry and continue to cook for 30 minutes, stirring occasionally.","Adjust salt, cayenne and other spices as needed.","Keep warm until ready to use or serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrito_Pie_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e5/Frito_Pie_as_Seen_Today.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Solsticed","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Fruit Ice Pops","name":"Fruit Ice Pops","ingredients":["Mango, peeled and diced","Peach, peeled and diced","Strawberries","Watermelon, diced","Pear, juiced"],"steps":["Combine all fruits with pear juice in a blender. Purée until smooth.","Divide the fruit mixture between ice pop molds, and insert the sticks.","Freeze the molds until completely solid.","Unmold the ice pops, and serve immediately"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFruit_Ice_Pops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Picol%C3%A9_2026-08-07_fruit_pops_Philippines.jpg/960px-Picol%C3%A9_2026-08-07_fruit_pops_Philippines.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P1898","licence":"CC BY 4.0"},{"title":"Cookbook:Friggione (Onion and Tomato Relish)","name":"Friggione (Onion and Tomato Relish)","ingredients":["1 kg (2 pounds) cipollini or yellow onions, roughly chopped","500 g (1 pound) tomatoes","Olive oil"],"steps":["Heat enough olive oil into a heavy saucepan to cover the bottom (probably about 30 ml).","Cook the onions in the oil over low heat for at least 1 hour, until they are soft. Stir occasionally to keep them from sticking, and add a little more oil if necessary.","While the onions are cooking, blanch the tomatoes in boiling water for about 10 seconds each to loosen the skin. Peel the tomatoes and discard the skin.","Roughly chop the tomatoes into a few large pieces.","Stir the tomatoes into the onions. Cook for at least another hour, stirring occasionally."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFriggione_(Onion_and_Tomato_Relish)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Frito Pie (No-bake)","name":"Frito Pie (No-bake)","ingredients":["1 recipe of home-made Frito Pie Chili, hot","1 bag (10 oz / 280 g) Fritos corn chips","1½ cups (350 ml) grated Monterrey Jack cheese","6 Tbsp (90 ml) sour cream","1 small jar of jalapeños"],"steps":["Place a handful of the chips in each of 8 shallow bowls.","Spoon the Frito Pie Chili over the chips.","Garnish with the grated cheese, sour cream, and jalapeños."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFrito_Pie_(No-bake)","pageImageChecked":true},{"title":"Cookbook:Fudge Frosting","name":"Fudge Frosting","ingredients":["5 cups (625 g / 1.38 lb) powdered sugar","3 oz (85 g) unsweetened baking chocolate","2 tablespoons margarine","1 teaspoon vanilla extract","1 teaspoon corn syrup"],"steps":["Melt the chocolate and margarine together in a double-boiler or, carefully, in a saucepan on low heat.","Mix in the vanilla extract and corn syrup, keeping the mixture somewhat hot.","Mix in the sugar, still keeping the mixture somewhat hot. You might not use the exact amount listed. Just keep adding sugar until the frosting is as thick as desired.","While still hot, spread the mixture on cake or brownies. Mixture will stiffen."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFudge_Frosting","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Chocolate_fudge_cupcakes_with_coconut_pecan_frosting_%285046791188%29.jpg/960px-Chocolate_fudge_cupcakes_with_coconut_pecan_frosting_%285046791188%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fiona Henderson from Earlville, Australia","licence":"CC BY 2.0"},{"title":"Cookbook:Fudge Brownies","name":"Fudge Brownies","ingredients":["110 g (1.2 dl or ½ cup or 4 oz) flour","110 g (1.2 dl or ½ cup or 4 oz) unsalted butter","280 g (3 dl or 1 ¼ cups or 10 oz) granulated sugar","2 large, cold eggs","170 g (1.8 dl or ¾ cup or 6 oz) cocoa","¼ tsp salt","1 tsp vanilla essence"],"steps":["Preheat oven to 160°C (325°F or Gas Mark 3).","In a saucepan, melt butter over low heat.","Slowly stir in sugar, making sure it is completely dissolved. Stir in cocoa, then remove from heat and add vanilla.","Stir in salt and mix until even.","Whisk eggs together in a separate bowl, then add to the mixture and stir well.","Add flour and stir until all of the flour is incorporated and the batter is an even color. Stir well for at least another 50 strokes.","Pour into an 8×8-inch pan lined with aluminum foil, leaving plenty of overhang on both sides.","Bake for about 26 minutes—the time varies depending on your pan type and your individual oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFudge_Brownies","pageImageChecked":true},{"title":"Cookbook:Fry Bread I","name":"Fry Bread I","ingredients":["2 cups flour","2 tsp baking powder","1 tsp salt","2 Tbsp shortening","⅔ cup hot water"],"steps":["Combine flour, baking powder, and salt in a bowl.","Use a pastry blender (or two butter knives) to cut the shortening into the flour.","Add the hot water, and mix until the water is incorporated and you get a dough.","Turn out the dough on a lightly floured board. Knead the dough until it is soft and smooth.","Wrap the dough in plastic, and let the dough rest for 30 minutes.","Divide the dough into 6 pieces, roll each into a ball, and roll each into a flat disk with a rolling pin.","Brush one side of each disk with melted margarine and place on a barbecue over a 3 Mississippi fire.","Brush the opposing side of the bread with margarine and flip the bread on the barbecue.","Cook until both sides are golden brown. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFry_Bread_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Fried_bread_oil.jpg/960px-Fried_bread_oil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SarKaLay စာကလေး","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gajjar Halwa (Carrot Pudding)","name":"Gajjar Halwa (Carrot Pudding)","ingredients":["2–3 large carrots","½ cup (120 g) cashew nuts, broken","½ cup (120 g) raisins, washed","1 pinch salt","2–3 teaspoons sugar","4 pods cardamom","1 pinch cinnamon powder","1 tablespoon butter","1 cup (240 ml) milk"],"steps":["Cut off the blemished ends of the carrots, wash them, and then peel them.","Grate the carrots, and transfer the grated carrots into a saucepan.","Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.","Heat the saucepan and bring the contents to a boil, while mixing.","Cook until the milk has mostly evaporated.","Serve with a sprinkling of cinnamon powder on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGajjar_Halwa_(Carrot_Pudding)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Gajjar_ka_halwa_%28carrot_halwa%29.JPG/960px-Gajjar_ka_halwa_%28carrot_halwa%29.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prerna Jaddwani","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Gambas al Ajillo (Garlic Shrimp)","name":"Gambas al Ajillo (Garlic Shrimp)","ingredients":["1 pound shrimp","4–6 large cloves of garlic, finely minced","1 teaspoon sweet Spanish paprika","2–3 oz dry sherry (you may substitute cognac instead)","¼ cup virgin olive oil","3 teaspoon chopped fresh parsley","1 oz fresh lemon juice"],"steps":["In a sauté pan or other heavy frying pan, warm the olive oil over medium heat. Add the garlic and sauté for about one minute or until it begins to brown. Be careful not to burn the garlic.","Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl (about 3 minutes).","Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan.","Season to taste with salt and freshly ground black pepper. Sprinkle with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambas_al_Ajillo_(Garlic_Shrimp)","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Gambas_Al_Ajillo_%28Spanish_Garlic_Shrimp%29.jpg/960px-Gambas_Al_Ajillo_%28Spanish_Garlic_Shrimp%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Banej","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Galician Garbanzo Soup","name":"Galician Garbanzo Soup","ingredients":["3 cans (45 oz / 1.26 kg) garbanzo beans, divided","4½ cups vegetable broth or water (or a combination), divided","1 tablespoon olive oil","2 heaping cups chopped onion","1 tablespoon minced or crushed garlic","1 small waxy potato (yellow Finn or Yucon gold), diced (~1 cup)","1 medium carrot, diced","1 medium stalk celery, diced","Salt, to taste","1 bay leaf","2 teaspoons dry mustard","2 teaspoons ground cumin","1–2 threads saffron (optional)","½ cup green peas (fresh or frozen)","3 tablespoons red wine vinegar","2 medium-sized ripe tomatoes, peeled and seeded or 1 cup chopped canned tomatoes","Freshly ground black pepper and cayenne pepper, to taste","Minced fresh basil, for garnish"],"steps":["Rinse and thoroughly drain garbanzo beans. Place about ⅔ of them in a blender or food processor with 2 cups of broth and/or water, and purée until mostly smooth. Set aside.","Place a soup pot or Dutch oven over medium heat and wait for about a minute. Add olive oil and swirl to coat the pan.","Add onion and sauté over medium heat for about 5–8 minutes, or until onion is translucent.","Add half the garlic plus the potato, carrot, and celery and about ⅛ teaspoon salt, and sauté over medium-low heat for 5 to 8 minutes.","Add garbanzo purée, plus remaining broth and/or water and garbanzo beans, and the bay leaf, mustard, cumin, and saffron.","Bring to boil, then lower the heat.","Cover and simmer for about 30 minutes, stirring occasionally.","Stir in the remaining garlic, plus the peas, vinegar, and tomato.","Taste to correct salt.","Add black pepper and cayenne.","Simmer for only about 5 minutes longer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGalician_Garbanzo_Soup","pageImageChecked":true},{"title":"Cookbook:Fry Seasoning for Chicken","name":"Fry Seasoning for Chicken","ingredients":["½ cup smoked paprika","¼ cup salt","¼ cup granulated garlic","6 tbsp lemon pepper","3 tbsp cayenne pepper","2 tbsp red pepper flake","2 tbsp Old Bay seasoning","2 tbsp Worcestershire sauce powder (you can find this easily on the Internet)"],"steps":["Combine all ingredients in an airtight container with a shaker lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFry_Seasoning_for_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Princes_hot_chicken.jpg/960px-Princes_hot_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sean Russell from Knoxville, TN, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Fusion Spice Cookie (Gluten-Free)","name":"Fusion Spice Cookie (Gluten-Free)","ingredients":["1 cup white sugar","1 egg","¾ cup shortening","1 package gluten-free all-purpose baking mix","3 tsp Chinese five-spice powder"],"steps":["Preheat oven to 350°F.","Cream sugar, egg, and shortening together.","Add all-purpose baking mix and five-spice. Mix well to make a dough.","Roll teaspoonfuls of dough into balls, and roll the balls in sugar.","Bake at 350°F for 5 to 6 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFusion_Spice_Cookie_(Gluten-Free)","pageImageChecked":true},{"title":"Cookbook:Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)","name":"Fuk-Thong Pad Khai (Thai Stir-Fried Pumpkin)","ingredients":["400 g Japanese pumpkin (kabocha)","2 Tbsp vegetable oil","1–2 cloves garlic, minced","150 g minced pork or chicken","2 eggs","½ tsp fish sauce","¼ tsp sugar","1 pinch pepper","1–2 Tbsp chopped spring onions","1 Tbsp oyster sauce"],"steps":["To prepare the pumpkin, remove seeds and cut off the outside skin of the pumpkin. Cut the pumpkin into 1-inch cubes and wash well with water.","Place pumpkin in a saucepan, and cover with water. Bring to the boil and cook until tender. When it is soft, drain the water.","Heat the oil in a pan, and fry the garlic until it becomes lightly browned and fragrant.","Add the minced pork to the pan, and let cook until the pork is nearly cooked through.","Add the cooked squash to the pork.","Crack the eggs into the pan.","Once the eggs are cooked, stir with pumpkin and minced pork.","Stir in the fish sauce, sugar, pepper, spring onion, and oyster sauce.","Serve with warm rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFuk-Thong_Pad_Khai_(Thai_Stir-Fried_Pumpkin)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Fry Sauce","name":"Fry Sauce","ingredients":["2 tsp mayonnaise","1 tsp tomato ketchup"],"steps":["Combine the mayonnaise and ketchup.","Mix until the sauce is a strong pink colour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFry_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Ebi_Fry_with_dipping_sauce_-_Takumi_Japanese_Restaurant.jpg/960px-Ebi_Fry_with_dipping_sauce_-_Takumi_Japanese_Restaurant.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Gambian Baobab Juice (Bouye)","name":"Gambian Baobab Juice (Bouye)","ingredients":["1 cup baobab fruit pulp","4 cups water","1 cup evaporated milk or condensed milk","¼ cup sugar (adjust according to taste)","½ teaspoon vitamin C powder (optional)","Ice cubes","Fresh mint leaves"],"steps":["In a blender, combine the baobab fruit pulp and water. Blend on high speed until the mixture is smooth and well-combined.","Place a strainer or cheesecloth over a pitcher or jug, and pour the blended mixture through it. This will help remove any pulp or seeds, resulting in a smoother juice.","Add the evaporated milk or condensed milk to the pitcher, along with the sugar and vitamin C powder (if using). Stir well until the sugar is dissolved and the ingredients are thoroughly mixed.","Refrigerate the bouye juice for at least 1 hour to chill and allow the flavors to meld together.","Once chilled, give the juice a good stir before serving.","Pour the juice into glasses filled with ice cubes.","Garnish each glass with fresh mint leaves for added freshness and aroma.","Serve the bouye juice immediately and enjoy its refreshing and creamy goodness."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Baobab_Juice_(Bouye)","country":"Gambia","photo":"https://upload.wikimedia.org/wikipedia/commons/0/06/Baobab_juice_-_color.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ful Medames (Egyptian Fava Beans)","name":"Ful Medames (Egyptian Fava Beans)","ingredients":["2 cups dried fava beans","4 cups water","3 cloves garlic, minced","¼ cup olive oil","Juice of 1 lemon","1 teaspoon ground cumin","Salt to taste","Black pepper to taste","Fresh parsley or cilantro, chopped (for garnish)","Pita bread, for serving"],"steps":["Rinse the dried fava beans under cold water and remove any impurities or debris. Place the beans in a saucepan and cover them with water.","Bring the water to a boil over medium-high heat, then reduce the heat to low and let the beans simmer for about 1–1.5 hours, or until they are tender. Check the beans periodically and add more water if needed.","Once the beans are tender, drain them in a colander and return them to the saucepan.","Add the minced garlic, olive oil, lemon juice, ground cumin, salt, and black pepper to the saucepan with the cooked beans. Stir well to combine the ingredients and allow the flavors to meld together over low heat for a few minutes.","Remove the ful medames from the heat and transfer it to a serving dish.","Garnish the dish with freshly chopped parsley or cilantro.","Serve the ful medames warm with fresh pita bread or other bread of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFul_Medames_(Egyptian_Fava_Beans)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Ful_medames_%28arabic_meal%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Abdullah Geelah","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Fumbua (Wild Spinach Stew)","name":"Fumbua (Wild Spinach Stew)","ingredients":["3 pieces smoked catfish","Spinach","1 cup water","1 cup stock","Tomatoes, chopped","Habanero chile pepper (optional), chopped","½ onion, chopped","2 garlic cloves, minced","Bouillon powder","Salt to taste","Black pepper","Peanut butter","Palm oil"],"steps":["Soak the smoked fish in hot water for a few minutes.","Chop the spinach, then rinse it and allow it to drain in a colander to remove excess water.","De-bone the smoked fish and break it into medium-sized pieces. Rinse the fish thoroughly.","In a pot, bring the water and stock to a boil. Add the chopped spinach and let it simmer for 10 minutes.","Incorporate the smoked fish, tomatoes, pepper, onion, garlic, bouillon powder, salt, and black pepper. Bring the mixture to a boil and let it simmer for about 10 minutes.","Add the peanut butter and palm oil, and simmer for another 10 minutes"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFumbua_(Wild_Spinach_Stew)","pageImageChecked":true},{"title":"Cookbook:Fårikål (Norwegian Lamb and Cabbage Stew)","name":"Fårikål (Norwegian Lamb and Cabbage Stew)","ingredients":["2 kg mutton shoulder","2 kg white cabbage","5 teaspoons whole black peppercorns","3 teaspoons salt","6 dl water"],"steps":["Cut the cabbage in half, then cut the halves into roughly even boat-shaped pieces.","Cover the bottom of the pot with a layer of meat, laying it with the fattier side down.","Add a layer of cabbage on top of the meat, then another layer of meat on top of the cabbage. Add salt and pepper between each layer. Continue until you have placed all the cabbage and meat into the pot.","Pour in the water, and slowly bring it to a boil. Reduce the heat until the stew is at a slight simmer.","Let the meat simmer until it is tender and easily falls off the bone. This should take around 3 hours. Let it simmer for a little shorter when using lamb meat.","Serve straight from the pot with boiled potatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AF%C3%A5rik%C3%A5l_(Norwegian_Lamb_and_Cabbage_Stew)","country":"Norway","pageImageChecked":true},{"title":"Cookbook:Funkaso (Hausa Fritters)","name":"Funkaso (Hausa Fritters)","ingredients":["4 cups wheat flour","1 tablespoon instant yeast","1½ teaspoon salt","1 tablespoon white sugar","1½ teaspoon baking powder","Vegetable oil for frying"],"steps":["Sift the flour into a mixing bowl, and mix in the yeast, salt, sugar, and baking powder.","Mix in enough water to form a sticky and loose dough.","Cover the dough, and let rise for 2 hours in a warm place.","Gently deflate the dough and bring it together in the bowl.","Heat a few inches of oil in a skillet or pot over medium heat. If you have a thermometer, aim for 350°F / 175°C. A small piece of dough should immediately float and start bubbling.","Dip the back of a ladle or other large cooking spoon into a bowl of water to prevent sticking. Scoop a handful of dough onto the back of the ladle. Stick your finger in the center, and pull it repeatedly towards the outside to make a hole in the center.","Turn the ladle over into the hot oil to release the dough into the oil—the ring should slip off. Fry the dough until golden brown and cooked through on all sides. You can work in batches as long as you do not overcrowd the fryer.","Remove the fritter(s) from the oil, and drain off any excess on a cooling rack.","Serve as desired with soup or sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AFunkaso_(Hausa_Fritters)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Pinkaso_4.png/960px-Pinkaso_4.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Issac Gyamfi","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Garlic Croutons I","name":"Garlic Croutons I","ingredients":["4 slices day-old French bread, cubed","2 cloves garlic, minced","4 tablespoons olive oil","Salt to taste"],"steps":["Pour the olive oil into a shallow bowl over the garlic and let it soak. Soaking it longer will yield more garlic flavor.","Preheat the oven to 350 °F (~180 °C).","Strain the olive oil into a frying pan and fry the bread cubes in it, tossing to coat with oil.","Spread the bread cubes on a baking sheet and sprinkle with salt. Bake for 10 minutes or until crispy and dry."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Croutons_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Salad_with_smoked_oysters%2C_croutons%2C_and_cheddar_cheese%2C_with_garlic_vinaigrette_-_Massachusetts.jpg/960px-Salad_with_smoked_oysters%2C_croutons%2C_and_cheddar_cheese%2C_with_garlic_vinaigrette_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Garlic Lemon Dressing","name":"Garlic Lemon Dressing","ingredients":["1 small clove garlic","1 sprig rosemary","1 strip lemon peel (1 x ½ inch)","¾ cup olive oil","¼ cup lemon juice"],"steps":["Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.","Put the rosemary, garlic and lemon peel in a clean bottle with a tight-fitting cap.","Pour in the oil and lemon juice. Cap the bottle and shake well.","Refrigerate and use within one week.","Shake before serving. Drizzle on steamed vegetables, or seafood, pasta, potato salad, or other salads."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Lemon_Dressing","pageImageChecked":true},{"title":"Cookbook:Garlic and Mustard Vinaigrette","name":"Garlic and Mustard Vinaigrette","ingredients":["1 clove of garlic, smashed","2 tablespoons vinegar","1 teaspoon prepared mustard","6 tablespoons oil (vegetable, extra-virgin olive, almond, hazelnut, etc.)","Salt to taste","Freshly-ground pepper to taste","Herbs to taste"],"steps":["Mix garlic, salt, mustard, and vinegar until smooth.","Add oil and mix until smooth.","Add pepper and herbs to taste.","Let stand; the longer the herbs and mustard soak in the oil, the better-blended the flavor will be. You may need to quickly remix the vinaigrette just before dressing the salad if the oil and vinegar have separated while standing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_and_Mustard_Vinaigrette","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Raspberry_vinaigrette.jpg/960px-Raspberry_vinaigrette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tricia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Garlic Bread","name":"Garlic Bread","ingredients":["Soft baguette or French bread loaf","1 stick (¼ lb or a bit over 100 g) butter","3 cloves garlic, peeled"],"steps":["Place oven rack to middle setting, and preheat to 350°F (175°C).","Using a bread knife, cut baguette in half lengthwise, then cut diagonal slits towards the bottom but not all the way through.","With a garlic crusher or chef's knife, mince the peeled garlic cloves.","In a medium bowl, soften butter in a microwave. The time will depend on the microwave.","With a fork, mash minced garlic into softened butter, and mix until even.","With a butter knife, spread butter mix onto both halves of bread and in the diagonal slits.","Wrap each half with foil, and place in oven on middle rack. Bake for 15–20 minutes.","Remove bread from oven, remove foil, and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Garlic_bread_baguettes_2.jpg/960px-Garlic_bread_baguettes_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Garbanzo Bean Stew","name":"Garbanzo Bean Stew","ingredients":["1 tablespoon olive oil","1 medium red onion, chopped","1 red bell pepper, peeled, cored and chopped","2 cloves garlic, minced","Pinch saffron","½ pound new or boiling potatoes, unpeeled and cut into bite-sized chunks","2 teaspoons smoked sweet paprika (such as Pimenton de la Vera)","¼ cup sherry","2 cups cooked chickpeas (garbanzo beans), drained or 1 can (15 ounces) chickpeas, rinsed and drained","1 can (14½ ounces) diced tomatoes plus their liquid","2½ cups vegetable stock or water","Salt to taste","Freshly-ground pepper to taste","2 cups hot cooked rice","Chopped parsley, optional garnish"],"steps":["In a Dutch Oven or large soup pot, heat oil over medium heat.","Sauté onion, red pepper, garlic, saffron, and potatoes, stirring occasionally, until the potatoes start to soften, about 15 minutes.","Stir in paprika, then sherry and cook about 1 minute.","Add chickpeas, tomatoes, stock, salt and pepper.","Bring to a boil, reduce heat to low, and cook partially covered until potatoes are tender and stew thickens, 30–40 minutes.","Remove from heat and let stand about 15 minutes to meld flavors and thicken slightly.","To serve, make a pyramid of rice in the center of each of 4 bowls, then ladle hot stew around rice.","Garnish with parsley, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarbanzo_Bean_Stew","pageImageChecked":true},{"title":"Cookbook:Garden Bulgur","name":"Garden Bulgur","ingredients":["2 Tbsp margarine","½ cup chopped celery","1 medium onion, chopped (or a little less)","1 cup fresh sliced mushrooms","1 cup bulgur or cracked wheat","¼ tsp dried dillweed","¼ tsp dried whole oregano","½ tsp salt","¼ tsp pepper","2 cups chicken or vegetable broth"],"steps":["Melt margarine in a large skillet; add celery, onion and mushrooms. Stir until vegetables are tender.","Add bulgur and cook until golden.","Add seasonings and broth. Cover and bring to a boil.","Reduce heat and simmer for 15 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarden_Bulgur","pageImageChecked":true},{"title":"Cookbook:Garlic Butter Sauce","name":"Garlic Butter Sauce","ingredients":["2 sticks (½ cup) unsalted butter, divided","Splash of heavy cream","3 tbsp minced garlic","1 medium shallot, very finely minced","Pinch of salt","¼ tsp freshly ground black pepper"],"steps":["Melt 2 tbsp butter in large straight-sided sauté pan over medium high heat. Add garlic and shallot, and cook until garlic is golden.","Add remaining ingredients, and cook just until butter is melted. Remove from heat and allow to come down to room temperature.","Purée sauce in batches until smooth. Return to pan and heat through on low heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Butter_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/3/37/Srimps_in_butter-garlic_sauce_with_peas_-_final_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"gran","licence":"CC BY 3.0"},{"title":"Cookbook:Garlic Lemon Marinade","name":"Garlic Lemon Marinade","ingredients":["⅓ cup freshly-squeezed lemon juice","8 cloves garlic, smashed and minced","1 ½ tsp salt","1 ½ tsp freshly-ground black pepper","1 lemon, finely zested","¼ cup vegetable oil"],"steps":["Process all ingredients in a blender until smooth.","Keep refrigerated for up to 1 ½ weeks. Shake well before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Lemon_Marinade","pageImageChecked":true},{"title":"Cookbook:Garlic Asparagus","name":"Garlic Asparagus","ingredients":["1 tbsp unsalted butter","1 tsp olive oil","½ medium onion, finely diced","2 tbsp minced garlic","Salt","Freshly-ground black pepper","1 pound fresh asparagus, trimmed of tough ends"],"steps":["Melt butter with olive oil in a large straight-sided sauté pan over medium high heat. Add onion and cook, stirring, until translucent.","Add garlic and cook, stirring, until golden.","Add a pinch of salt and some freshly ground black pepper, and cook 1 more minute.","Add asparagus and season mixture liberally with kosher salt and freshly ground black pepper. Sauté until asparagus is lightly browned around edges.","Check for taste and adjust seasoning if desired. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Asparagus","pageImageChecked":true},{"title":"Cookbook:Garlic and Lemon Dressing","name":"Garlic and Lemon Dressing","ingredients":["1 small garlic clove","1 sprig rosemary","1 strip of lemon peel (1 x ½ inch)","¾ cup (180 ml) olive oil","¼ cup (60 ml) lemon juice"],"steps":["Place the garlic and rosemary on a cutting board and lightly crush with the flat side of a heavy knife.","Put the rosemary, garlic, and lemon peel in a clean bottle with a tight-fitting cap.","Pour in the oil and lemon juice.","Cap the bottle and shake well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_and_Lemon_Dressing","pageImageChecked":true},{"title":"Cookbook:Garlic and Tarragon Dressing","name":"Garlic and Tarragon Dressing","ingredients":["¼ cup (60 ml) vinegar","2 Tbsp olive oil","2 tsp garlic salt","2 tsp sugar (optional)","½ tsp dried tarragon"],"steps":["In a small bowl or jar with a tight-fitting lid, combine vinegar, oil, garlic salt, sugar and tarragon.","Pour it on lettuce or cabbage salads."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_and_Tarragon_Dressing","pageImageChecked":true},{"title":"Cookbook:Garden Egg Stew","name":"Garden Egg Stew","ingredients":["Garden eggs","Salt","¼ cup palm oil","1 large onion, chopped","3 red bell peppers, chopped","6 fresh tomatoes, chopped","Nigerian smoked Titus fish, shredded","Ground crayfish (optional)","Dried shrimp (optional)","Dried chilli pepper (optional)","6 Thai basil leaves, chopped"],"steps":["Wash the garden eggs with salt. Cut them into smaller pieces, and boil in salted water for 10–15 minutes until soft.","Drain the garden egg, and mash it.","Heat the palm oil in a pot over medium heat. Add the chopped onion, and cook until softened. Add the chopped pepper and tomatoes, and cook for 10 minutes.","Add the shredded fish, ground crayfish, dried shrimp, ground pepper, chopped basil, and salt to taste. Cover, and cook for 5 minutes.","Add the mashed garden egg. Cover, and cook for 5 minutes.","Serve with boiled plantain, yam, or potato."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarden_Egg_Stew","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Boiled_plantain_and_garden_egg_stew.jpg/960px-Boiled_plantain_and_garden_egg_stew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maame1Yaa","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gambian Chicken with Lemon and Mustard (Yassa)","name":"Gambian Chicken with Lemon and Mustard (Yassa)","ingredients":["4–5 large onions, thinly sliced","3 lemons, juiced","4 tablespoons vegetable oil","2 tablespoons Dijon mustard","3 cloves of garlic, minced","1 tablespoon fresh thyme leaves (or 1 teaspoon of dried thyme)","1 teaspoon paprika","1 teaspoon black pepper","Salt to taste","500 g chicken or fish, cut into pieces"],"steps":["In a large bowl, combine the sliced onions, lemon juice, vegetable oil, Dijon mustard, minced garlic, thyme leaves, paprika, black pepper, and salt to make a marinade.","Add the chicken or fish pieces to the marinade and mix well to ensure they are evenly coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.","Remove the chicken or fish from the marinade, reserving the marinade for later use.","Heat a large skillet over medium-high heat. Add the chicken or fish to the hot skillet and cook until browned on all sides and cooked through. Remove from the pan and set aside.","In the same skillet, add the sliced onions from the marinade and sauté until they become soft and translucent.","Return the cooked chicken or fish to the skillet with the sautéed onions. Pour the reserved marinade over the meat and onions. Reduce the heat to low and let the mixture simmer for about 15–20 minutes, allowing the flavors to meld together.","Taste and adjust the seasoning with salt and pepper if needed.","Serve hot with steamed rice, couscous, or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Chicken_with_Lemon_and_Mustard_(Yassa)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Gambian Superkanja Soup","name":"Gambian Superkanja Soup","ingredients":["500 g meat (beef, lamb, or chicken), or Gambian smoked fish","2 tablespoons vegetable oil","1 large onion, finely chopped","3 cloves of garlic, minced","2 tomatoes, diced","2 tablespoons tomato paste","1 teaspoon ground ginger","1 teaspoon ground paprika","1 teaspoon ground cayenne pepper (optional, for added spiciness)","1 cup okra, sliced","1 cup diced pumpkin or squash","1 cup diced eggplant","Water or broth for cooking","2 cups mixed leafy greens (such as spinach, kale, or collard greens), washed and chopped","Salt to taste","Pepper to taste"],"steps":["If using meat, cut it into bite-sized pieces and season with salt and pepper.","In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until they become soft and translucent.","Add the meat or smoked fish to the pot and cook until browned. Stir occasionally to ensure even cooking.","Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot. Stir well to combine.","Mix in the sliced okra, diced pumpkin or squash, and diced eggplant. Stir to incorporate the vegetables into the mixture.","Add enough water or broth to the pot to cover the ingredients. The amount of liquid will depend on the desired consistency of the soup. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.","Allow the soup to simmer for about 30–45 minutes, or until the meat is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.","Add the chopped leafy greens to the pot. Stir well to combine. Continue simmering the soup for an additional 5–10 minutes, or until the greens have wilted and become tender.","Taste the soup and adjust the seasoning with salt and pepper according to your preference.","Serve hot with a side of rice or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Superkanja_Soup","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Gambian Mbamba Soup","name":"Gambian Mbamba Soup","ingredients":["200 g dried fish (such as catfish or tilapia)","2 tablespoons palm oil or vegetable oil","1 large onion, finely chopped","2 cloves garlic, minced","2 tomatoes, diced","1 tablespoon tomato paste","1 teaspoon ground ginger","1 teaspoon ground paprika","1 teaspoon ground cayenne pepper (optional, for added spiciness)","2 cups diced pumpkin or squash","2 cups sliced okra","2 cups eggplant, diced","Water or broth for cooking","Salt to taste","Pepper to taste"],"steps":["Soak the dried fish in water for at least 30 minutes to rehydrate it. Once rehydrated, remove the bones and break the fish into smaller pieces. Set aside.","In a large pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onions and minced garlic. Sauté until they become soft and translucent.","Add the diced tomatoes, tomato paste, ground ginger, ground paprika, and ground cayenne pepper to the pot. Stir well to combine.","Mix in the diced pumpkin or squash, sliced okra, and diced eggplant. Ensure that the vegetables are evenly coated with the spice mixture.","Add enough water or broth to the pot to cover the vegetables and create a soupy consistency.","Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Allow the soup to simmer for about 30–40 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.","Gently add the deboned and rehydrated dried fish pieces to the soup. Be careful not to break them apart.","Continue simmering the soup for an additional 10–15 minutes, or until the fish is heated through.","Taste the soup and adjust the seasoning with salt, pepper, and additional spices if desired.","Serve hot with rice or as a side dish to accompany other main dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Mbamba_Soup","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Gambian Caldo (Seafood soup)","name":"Gambian Caldo (Seafood soup)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","3 cloves garlic, minced","1 pound beef or chicken, cut into bite-sized pieces","2 carrots, peeled and sliced","2 potatoes, peeled and cubed","1 celery stalk, sliced","1 bell pepper, seeded and chopped","2 tomatoes, diced","4 cups beef or chicken broth","1 teaspoon ground cumin","1 teaspoon dried oregano","Salt and pepper to taste","Fresh cilantro or parsley, chopped (for garnish)"],"steps":["Heat the vegetable oil in a large pot over medium heat.","Add the finely chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic is fragrant.","Add the beef or chicken pieces to the pot and cook until they are browned on all sides.","Stir in the sliced carrots, cubed potatoes, sliced celery, chopped bell pepper, and diced tomatoes. Cook for a few minutes to allow the vegetables to soften slightly.","Pour in the beef or chicken broth, ensuring that the ingredients are fully covered.","Add the ground cumin, dried oregano, salt, and pepper to the pot. Stir well to incorporate the spices.","Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1–1.5 hours, or until the meat is tender and the flavors have melded together.","Taste the soup and adjust the seasoning if needed.","Remove the pot from heat and ladle the caldo into serving bowls.","Garnish each bowl with freshly chopped cilantro or parsley. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Caldo_(Seafood_soup)","country":"Gambia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Caldo_de_res.jpg/960px-Caldo_de_res.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wotancito","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Gambian Yassa Poulet","name":"Gambian Yassa Poulet","ingredients":["4 large onions, thinly sliced","4 cloves garlic, minced","2 teaspoons grated ginger","2–3 lemons, juiced","3–4 tablespoons olive oil","1 teaspoon Dijon mustard","1 teaspoon black pepper","Salt to taste","2 pounds chicken pieces (preferably chicken thighs or drumsticks)","2 tablespoons vegetable oil","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["In a mixing bowl, combine the thinly sliced onions, minced garlic, grated ginger, lemon juice, olive oil, Dijon mustard, black pepper, and a pinch of salt. Mix well to create a marinade.","Add the chicken pieces to the marinade, ensuring they are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, but preferably overnight, to allow the flavors to meld.","Heat the vegetable oil in a large skillet or frying pan over medium-high heat.","Remove the chicken pieces from the marinade, reserving the marinade for later use.","Place the chicken in the skillet and cook until browned on all sides, about 5–7 minutes per side.","Once the chicken is browned, reduce the heat to medium and add the reserved marinade to the skillet.","Cover the skillet and let the chicken simmer in the marinade for about 20–25 minutes, or until the chicken is cooked through and tender. Occasionally, turn the chicken pieces and stir the onions to prevent burning and ensure even cooking.","Once the chicken is cooked, transfer it to a serving dish and garnish with freshly chopped parsley or cilantro.","Serve the yassa poulet hot with steamed rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGambian_Yassa_Poulet","country":"Gambia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Poulet_yassa.jpg/960px-Poulet_yassa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"InspiFood","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Garlic Croutons II","name":"Garlic Croutons II","ingredients":["1 cup ½-inches bread cubes from good-quality French or Italian loaf","2 tablespoons olive oil","1 pinch of salt","⅛ teaspoon garlic powder"],"steps":["Warm an 8-inch skillet over low heat while preparing bread. A minute before you are ready to cook, turn heat up to medium.","Toss bread in a bowl with oil, salt, and garlic powder.","Cook, stirring often, until crisp and golden brown (about 7 minutes).","Use as a garnish for soups and salads."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Croutons_II","pageImageChecked":true},{"title":"Cookbook:Garlic Croutons III","name":"Garlic Croutons III","ingredients":["1 stale loaf Italian bread, cut into 2-inch (5 cm) cubes","¼ cup (about 50 ml) olive oil","2 tsp garlic powder","½ tsp salt","½ tsp black pepper"],"steps":["Place cubes on a greased baking sheet and bake at 400°F (200°C) until thoroughly dried.","Heat olive oil in a skillet over medium heat. Add seasonings and combine with oil. Add bread cubes and toss to coat.","Cook until crisp. Remove and set aside until needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Croutons_III","pageImageChecked":true},{"title":"Cookbook:German Style Sweet Mustard (Senf)","name":"German Style Sweet Mustard (Senf)","ingredients":["1.7 oz dry ground mustard","½ tsp sugar","½ cup vinegar","½ tsp salt","pepper"],"steps":["Mix sugar, mustard, salt, and pepper together. Mix in water.","Mix in vinegar last, as the mustard will lose some of its flavour if vinegar is introduced too early.","Stir using a wire whisk to prevent lumps.","Add some water if too thick."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGerman_Style_Sweet_Mustard_(Senf)","country":"Germany","pageImageChecked":true},{"title":"Cookbook:Garlic, Tomato and Cheddar Sandwich","name":"Garlic, Tomato and Cheddar Sandwich","ingredients":["2 slices brown bread","1 clove garlic","1 green chili","1 tomato","5 long slices extra mature cheddar cheese","1 tablespoon olive oil","1 teaspoon lemon juice","Salt to taste","Black pepper to taste"],"steps":["Toast the two slices of brown bread, until one of the two is not soft anymore (the second one can be).","Rub the garlic clove on the hard piece of toasted bread, until only a little piece is left. Chop what's left, and scatter on the bread.","Cut the tomato in two, and crush each side on the same piece of bread. Then spread the juice, cut what's left of the tomato, and put it on the bread.","Add the olive oil, by being careful not to add more oil than there is bread.","Add the salt and pepper. Slice or crush the chili, and scatter on the piece of bread. Add the lemon juice.","Neatly add the slices of cheddar, then close the sandwich with the remaining piece of bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic%2C_Tomato_and_Cheddar_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Grilled_four-cheese_on_Jesus_bread_sandwich_with_garlic-tomato_soup.jpg/960px-Grilled_four-cheese_on_Jesus_bread_sandwich_with_garlic-tomato_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"goblinbox_(queen_of_ad_hoc_bento) from Minneapolis, MN, US","licence":"CC BY 2.0"},{"title":"Cookbook:Garlic Parmesan Pasta","name":"Garlic Parmesan Pasta","ingredients":["120 ml (½ cup) butter","2 tsp crushed dried basil","2 tsp lemon juice","1 ¼ tsp garlic powder","¾ tsp seasoned salt","220 g (8 oz) fettuccine or angel hair pasta, cooked and drained","360 ml (1 ½ cups) broccoli florets, cooked tender-crisp","3 Tbsp walnuts, chopped","Fresh, grated Parmesan cheese"],"steps":["Melt the butter in a large skillet. Add the basil, lemon juice, garlic powder and seasoned salt, blending well.","Add the fettuccine, broccoli, and walnuts. Blend well and toss to coat the fettuccine.","After tossing, add fresh grated Parmesan cheese to top off the dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Parmesan_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Balsamic_parmesan_pasta_%283552916238%29.jpg/960px-Balsamic_parmesan_pasta_%283552916238%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ginny","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Garlic Pork Chops with Black Mushrooms","name":"Garlic Pork Chops with Black Mushrooms","ingredients":["1 cup pork broth","1 ounce dried black chanterelle mushrooms","¼ cup rice wine vinegar","2 tablespoons soy sauce","2 tablespoons honey","¼ teaspoon hot-pepper flakes","2 teaspoons sesame oil","4 cloves garlic, minced","1 tablespoon minced fresh ginger","4 boneless pork chops, ½-inch thick"],"steps":["Bring the chicken broth to a boil in a small saucepan. Add the dried mushrooms, and simmer over low heat for about 10 minutes.","In a small bowl, stir together the vinegar, soy sauce, honey, and red pepper flakes. Set aside.","Heat the sesame oil in a large non-stick skillet over medium heat. Add the pork chops, and brown for about 2 minutes on each side. Add the garlic and ginger; cook and stir until fragrant.","Stir in the soy sauce mixture, and bring to a boil. Reduce the heat to low, and simmer for 5 minutes, uncovered.","Remove the mushrooms from the pan using a slotted spoon, and slice into thin strips. Stir the mushrooms and chicken broth into the pan with the pork chops, and simmer uncovered over low heat until the sauce has reduced by about ⅓, and the pork chops are cooked through.","To serve, place pork chops onto serving plates, and spoon mushroom sauce over them."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Pork_Chops_with_Black_Mushrooms","pageImageChecked":true},{"title":"Cookbook:Garlic Salt","name":"Garlic Salt","ingredients":["1 volume of garlic powder","3 volumes of fine salt"],"steps":["Combine the garlic powder and salt. Adjusting the ratio of salt to garlic powder will alter the taste of the seasoning slightly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Salt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Garlic_and_lake_salt.jpg/960px-Garlic_and_lake_salt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Halima Waziri","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Garlic Mayonnaise made with Bread and Fish Stock (Rouille)","name":"Garlic Mayonnaise made with Bread and Fish Stock (Rouille)","ingredients":["Baguette bread","1 egg yolk","100 ml olive oil","4 garlic cloves","Saffron or annatto (for color)","6 Tbsp fish stock","Salt","Pepper"],"steps":["Blend the bread, fish stock, and egg yolk together into a paste.","Crush the garlic and saffron or annatto, and add to the paste.","Gradually add the oil with one hand while vigorously whisking with the other, as when preparing any other mayonnaise.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Mayonnaise_made_with_Bread_and_Fish_Stock_(Rouille)","country":"France","pageImageChecked":true},{"title":"Cookbook:German Potato Salad","name":"German Potato Salad","ingredients":["1 ¾ lbs (790 g) red potatoes","4 tbsp vegetable oil","1 tbsp mayonnaise","5 tbsp apple cider vinegar","2 tbsp Riesling wine","4 tbsp beef stock","4 tbsp chicken stock","8 tbsp chopped red onion","¼ tsp salt","¼ tsp pepper","1 tbsp wheat flour","1 tbsp sugar","1 tbsp coarse prepared mustard","1 tbsp chopped green onions","¼ lb (113 g) uncooked chopped bacon"],"steps":["Peel, thinly slice, and boil the potatoes about 17 minutes or until done but still somewhat firm. Drain, set aside, and allow to cool.","Cook the bacon until crisp. Crumble or chop.","Reserve a small amount of bacon grease and mix with flour, breaking up all clumps of flour. Cook briefly, but try to avoid browning.","Add chopped bacon and remaining ingredients and mix.","Cook for 20 minutes or until smooth at low heat.","Pour sauce over potatoes and stir gently.","Serve warm, room temperature, or cooled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGerman_Potato_Salad","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/German_potato_salad_23.jpg/960px-German_potato_salad_23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wheeler Cowperthwaite","licence":"CC BY 2.0"},{"title":"Cookbook:German Meatballs","name":"German Meatballs","ingredients":["8 oz (225 g) low-fat minced (ground) beef","8 oz (225 g) minced (ground) pork","1 large onion, peeled and chopped fine","5 anchovy fillets, chopped finely","2 tablespoons capers","¼ bottle of Riesling white wine","6 fl oz crème fraîche","1 tablespoon mixed herbs","1 large egg","2–3 slices of brown bread or a roll, soaked in water","2 lemons, juiced","2 limes, zested","2 cloves","½ tablespoon olive oil","Salt","Freshly-ground pepper","2 tablespoons flour mixed with water to form a paste"],"steps":["Combine the minced beef and pork.","Fry chopped onion until translucent, making sure it does not brown in any way. Add to the minced beef and pork mixture.","Soak the brown bread or roll in water, and then add to the minced meat.","Add pepper, salt, chopped anchovy fillets, egg, and mixed herbs to the mince. Mix everything together by hand.","Form little meatballs about ¾ inch in diameter. To make them, take a quantity of the mince mixture in your hands and form it into a round shape. Then, gently roll them between your palms so they become as round as possible. Don't become obsessed with shape here, it doesn't matter if they are neither symmetrical or the same size as each other.","Bring at least 2 pints of water to a rolling simmer, and add the lemon juice, cloves, and olive oil to it. Gently drop in the meatballs. Don't overcrowd the pan—if needed, cook the meatballs in 2 batches.","As soon as the meatballs rise to the surface, remove them with a slotted spoon and set aside, keeping warm.","Add the wine, the crème fraîche, and the flour mixture to the water. Cook until the liquid reduces a little and thickens to form a sauce. There should be plenty of sauce for this dish, so rather than rely on reducing the sauce to thicken it, don't be afraid of adding more flour paste to achieve this.","As the sauce begins to thicken, return the meatballs to the sauce and continue to cook for another 10 minutes or so.","At the last moment add the capers and lime zest. Adjust your seasoning to suit your taste.","Remove meatballs from sauce. Pour the sauce through a semi-fine sieve, which will get rid of the \"bits\".","Reheat the sauce if needed, and return the meatballs with a handful of capers.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGerman_Meatballs","country":"Germany","pageImageChecked":true},{"title":"Cookbook:General Tso's Chicken","name":"General Tso's Chicken","steps":["Cut the chicken into 2 cm (¾ inch) cubes.","Beat the egg, light soy sauce, and seasoning in a bowl.","Add the chicken pieces to the egg mixture, and stir in the cornstarch to thicken the mixture.","Mix the sauce ingredients in another bowl and set aside until needed. Stir out any lumps.","Heat the oil in a wok (if deep frying, aim for 180°C or 350°F).","If deep frying, fry the pieces of battered chicken a few at a time until crispy (around 3 minutes). If shallow-frying, fry until the chicken is cooked and the batter is golden. Remove excess oil from the chicken pieces after frying.","After frying the chicken, empty and wipe clean the wok. Add 2 tbsp oil back to the wok, and return to the heat.","Fry the spring onions and chili peppers together for about 30 seconds.","Add the chicken pieces back to the wok, and stir fry with the vegetables until browned.","Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute or until sauce thickens. The exact time will depend partly on how much cornstarch you added.","Remove from heat and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGeneral_Tso's_Chicken","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Flickr_spine_472065553--General_Tso%27s_Chicken.jpg/960px-Flickr_spine_472065553--General_Tso%27s_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rick Audet from Holyoke, Massachusetts, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Garlic Shrimp with Lemon Butter Sauce","name":"Garlic Shrimp with Lemon Butter Sauce","ingredients":["36 jumbo shrimp, peeled and deveined","Kosher salt","Freshly-ground black pepper","1 ¼ cups unsalted butter, divided","1 tsp olive oil","2 tbsp minced garlic","½ shallot, finely minced","2 lemons, juiced","Splash of heavy cream"],"steps":["Season shrimp liberally with kosher salt and freshly ground black pepper. Set aside.","Melt 2 tbsp butter with olive oil in a large sauté pan over medium high heat. Add garlic and cook, stirring, until garlic is golden.","Add shrimp and cook, tossing occasionally, until shrimp turns pink and opaque. Keep warm.","In a large saucepan, melt 2 tbsp butter over medium heat. Add shallot and cook for 30 seconds.","Add lemon juice, heavy cream, and remaining butter. Cook until heated through and butter has melted. Check for taste and adjust seasoning if desired.","Spoon sauce over shrimp and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Shrimp_with_Lemon_Butter_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Rock_shrimp_in_garlic_lemon_butter_sauce%2C_with_crostini_-_San_Francisco%2C_CA.jpg/960px-Rock_shrimp_in_garlic_lemon_butter_sauce%2C_with_crostini_-_San_Francisco%2C_CA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Garlic Seared Halibut","name":"Garlic Seared Halibut","ingredients":["4 ea. (24 ounces) halibut fillets","Salt","Freshly-ground black pepper","1 tbsp minced garlic","½ cup white wine, divided","¼ cup unsalted butter, divided","Juice of ½ lemon","¾ cup chicken broth, divided","1 tbsp lemon zest, finely grated","1 tsp olive oil"],"steps":["Combine garlic, ¼ cup white wine, lemon, and ½ cup chicken broth in a gallon-size zip-top bag. Add fish and toss to coat. Refrigerate for 1 hour.","Take fish out of marinade and reserve marinade. Sprinkle on both sides liberally with kosher salt and freshly ground black pepper and set aside.","Melt 1 tbsp butter with olive oil in a 12-inch stainless steel sauté pan over medium high heat. Add fish and cook until golden brown and cooked through, about 3–4 minutes per side. Remove and keep warm.","Deglaze pan with reserved marinade and reserved wine and chicken broth. Bring to a boil, then reduce heat to low and cook until reduced by ⅓.","Whisk in butter 1 tbsp at a time, waiting until the tbsp before it is melted before adding a new one. Spoon sauce over halibut and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Seared_Halibut","pageImageChecked":true},{"title":"Cookbook:Garlic Parsley Dressing","name":"Garlic Parsley Dressing","ingredients":["¼ cup vinegar","2 Tbsp olive oil","2 tsp garlic powder","½ tsp black pepper","Parsley"],"steps":["Combine all ingredients and pour the dressing on boiled broccoli or cauliflower salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Parsley_Dressing","pageImageChecked":true},{"title":"Cookbook:Garum (Boiled)","name":"Garum (Boiled)","ingredients":["1 sextarius (2 ⅓ cup/546 mL) anchovies or other fatty fish","3 sextarii (7 cups/1.638 L) wine"],"steps":["Add anchovies and wine to a pot.","Boil the mixture until thick.","Strain the fluid through a sieve, and bottle for future use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarum_(Boiled)","pageImageChecked":true},{"title":"Cookbook:Garlic Shrimp Scampi Pasta","name":"Garlic Shrimp Scampi Pasta","ingredients":["225 g (8 oz) spaghetti","3 tablespoons butter","3 garlic cloves","450 g (1 lb) shrimp","1 teaspoon salt","1 teaspoon black pepper","Juice of ½ lemon","1 teaspoon red chile flakes","¼ cup (25 g / 1 oz) chopped parsley"],"steps":["Boil the spaghetti in water until al dente.","Meanwhile, melt the butter in a pan over medium heat.","Add the garlic and stir.","Add the shrimp and cook for 6 minutes, stirring occasionally, until they turn pink-red in color.","Season with salt and pepper, then stir in lemon juice, chili, and parsley.","Drain the pasta in a colander and stir into the pan of shrimp.","Divide the pasta between 4 plates and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarlic_Shrimp_Scampi_Pasta","pageImageChecked":true},{"title":"Cookbook:Garum (Fermented)","name":"Garum (Fermented)","ingredients":["Intestines of fish","Whole small fish","Salt"],"steps":["Salt the fish and fish intestines in a barrel.","Place said barrel in a warm, bright, place, turning regularly for at least 48 hours.","Place a basket, cloth-covered colander, or similar into the barrel, and let the liquids seep up into the container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGarum_(Fermented)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Garum_Mosaik_Pompeji.JPG/960px-Garum_Mosaik_Pompeji.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Claus Ableiter","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Genfo (Ethiopian Porridge)","name":"Genfo (Ethiopian Porridge)","ingredients":["1 cup roasted barley flour","2 cups water","¼ teaspoon salt, or to taste","2 tablespoons niter kibbeh (Ethiopian spiced clarified butter), regular butter, or oil","Honey or sugar, to taste","Mitmita spice or berbere spice (optional, for added heat and flavor)","Fresh nigella seeds or cinnamon (optional, for garnish)"],"steps":["In a medium-sized pot, whisk together the roasted barley flour and water until smooth and well combined.","Place the pot over medium heat and cook the mixture, stirring constantly, until it thickens and reaches a porridge-like consistency. This usually takes about 10–15 minutes. Keep stirring the mixture constantly while cooking to prevent lumps from forming.","Add the salt and continue to stir until well incorporated.","Stir in the niter kibbeh, and mix well.","Taste and adjust the salt if needed.","Serve the genfo hot in bowls. Drizzle honey or sprinkle sugar over the porridge to sweeten it according to your taste. Optionally, sprinkle mitmita or berbere spice over the genfo for added heat and flavor. Garnish with nigella seeds or a sprinkle of cinnamon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGenfo_(Ethiopian_Porridge)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:German Puff Pastry","name":"German Puff Pastry","ingredients":["1000 g flour","250 g water","400 g butter (or margarine)"],"steps":["Mix flour, water and 50 g of the butter to make a dough. Knead well.","Roll dough into a ball. Make a deep cut through the middle, and a second cut at a right angle again through the middle. Roll out the resulting four ends to about half the thickness of the base. It should now have the form of an equilateral cross.","Cream butter until soft. Spread onto the middle part of the cross, forming approximately a cube.","Take each end of the \"cross\", lift it, and fold it on the top of the butter cube, literally wrapping it up like a gift. Cover in plastic wrap and refrigerate overnight.","Take dough and start rolling it out, always rolling in one direction, until about 10 cm long. During the whole process, use as little flour as possible, and gently remove excessive flour with a brush.","Perform a so-called \"simple tour\": take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough.","Roll the dough out again, moving the rolling pin along the folded sides (i.e. rotate the dough 45 degrees).","Repeat the folding and rolling process up to 5 times. The more often you do this, the more layers you will get, and the higher the dough will rise once baked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGerman_Puff_Pastry","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Cream_puff_Spivack.jpg/960px-Cream_puff_Spivack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stu Spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Giblet Soup","name":"Giblet Soup","ingredients":["4 pounds (1.8 kg) gravy beef","2 pounds (910 g) mutton scrag (neck)","veal scrag","2 gallons (7.6 L / 32 cups) water","2 pairs of giblets, scaled","Butter","Flour","Finely-chopped parsley","Chives","Pennyroyal","Sweet marjoram","Madeira wine","Salt","Cayenne pepper"],"steps":["Boil the beef, mutton, and veal in the water. Stew the meat gently until the broth begins to taste well.","Remove the meat and let the broth stand until cold. Skim off all the fat.","Add the giblets to the broth, and simmer them until they are very tender. Take them out and strain the soup through a cloth.","Put a piece of butter rolled in flour into a pan with the parsley, chives, pennyroyal, and sweet marjoram.","Place the soup over a slow fire. Add the giblets, fried butter, herbs, a little Madeira wine, some salt, and cayenne pepper.","When the herbs are tender, serve the soup. This makes a very savory dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGiblet_Soup","pageImageChecked":true},{"title":"Cookbook:Ginger Snaps","name":"Ginger Snaps","ingredients":["2 cups butter, melted","2 cups dark molasses","1 lb dark brown sugar","2 tsp cinnamon","a little allspice","1 tsp ground cloves","1 tsp nutmeg","1 tbsp ground ginger","a little black pepper","10–12 cups all-purpose flour"],"steps":["Combine melted butter, molasses, sugar, and spices.","Add flour, mixing in 1 cup at a time up to 10 cups, working first with a fork, then by hand. Add another 1–2 cups flour just until the dough holds together.","Chill dough at least 2 hours in the refrigerator.","Preheat oven to 350°F.","Roll the dough out as thin as possible, and cut out shapes with cookie cutters.","Transfer cookie cutouts to a pan lined with parchment paper.","Bake cookies in the preheated oven for 7 minutes. Let cool on a rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Snaps","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Zu_Zu_Ginger_Snaps_advertisement_in_the_Topeka_State_Journal_%28Topeka%2C_Kan.%29%2C_July_2%2C_1902%2C_%28LAST_EDITION%29%2C_page_3.jpg/960px-Zu_Zu_Ginger_Snaps_advertisement_in_the_Topeka_State_Journal_%28Topeka%2C_Kan.%29%2C_July_2%2C_1902%2C_%28LAST_EDITION%29%2C_page_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown, possibly the National Biscuit Company","licence":"Public domain"},{"title":"Cookbook:Gimbap","name":"Gimbap","ingredients":["Yellow pickled daikon radish","Spinach","Salt","Sesame oil","Sesame seeds","Carrots","Ground pepper","Vegetable oil","Eggs","Steamed short-grain or sushi rice","Gim seaweed","Tuna, ham, sausage, or any other kind of cooked meat"],"steps":["Slice radish lengthwise, about 1 cm thick.","Boil water and add spinach. Boil for about 10 seconds, then drain it.","Rinse the spinach with cold water, and squeeze all the water out. Season with salt, sesame oil, and sesame seeds.","Shred carrots about 2 inches (5 cm) long. Stir-fry it with salt, pepper, and vegetable oil. You don’t have to cook it all the way through.","Crack about 4–5 eggs into a little bowl. Mix well, and season with salt and pepper. Transfer beaten eggs to a hot greased skillet, and cook like an omelet until it is solid. Cut lengthwise, about 1 cm thick.","Mix rice, 2 tbsp of oil, and sesame seed together.","Place the mat on a flat surface and place a sheet of seaweed on top. Spread a layer of seasoned rice on top of the seaweed, and arrange the eggs, carrots, spinach, radish, and meat on top of that in long strips.","Use the bamboo mat to tightly roll everything up, with the fillings on the inside and the seaweed on the outside.","If desired, slice the roll into rounds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGimbap","country":"South Korea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Gimbal_%28bamboo_gimbap_roller%29_3.jpg/960px-Gimbal_%28bamboo_gimbap_roller%29_3.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr","pageImageChecked":true},{"title":"Cookbook:Ginger Beer","name":"Ginger Beer","ingredients":["100–300 grams fresh ginger root, peeled and grated","1 whole lemon, zested and juiced OR 2 tsp cream of tartar mixed with lemon extract or zest to make a lemon juice substitute.","500 grams sugar","Water","Fermentation starter (see note)"],"steps":["Simmer the ginger, lemon zest and sugar in about 1.5 L water for about 10 minutes.","If using yeast as the fermentation starter, rehydrate the yeast in a glass of warm water for 5 minutes.","Add the lemon juice and enough water to get 10 L to the fermenter (see note).","Let the mixture sit in the fermenter until it has started bubbling well, which should take 8–12 hours with yeast or longer with kefir grains.","Bottle into PET bottles or other food-safe bottles.","When the bottles are hard (not just firm) from the carbonation, put them into the fridge for storage.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Beer","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Rum_and_Ginger_Beer%2C_New_Orleans_2024.jpg/960px-Rum_and_Ginger_Beer%2C_New_Orleans_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Lowry","licence":"CC BY 2.0"},{"title":"Cookbook:Ginger Pancakes","name":"Ginger Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","1 teaspoon ground ginger","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoon unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle","½ cup finely-chopped crystallized ginger"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk ground ginger into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup for 20–30 seconds until it is room temperature. Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour in dollops of batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.","Sprinkle 1 tablespoon crystallized ginger over the uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat cooking with remaining batter, brushing skillet or griddle with oil between batches.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Stewed_apple_%26_ginger_crumb_pancake_-_Green_Kitchen_2024-03-11.jpg/960px-Stewed_apple_%26_ginger_crumb_pancake_-_Green_Kitchen_2024-03-11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Ginger Peach Glazed BBQ Ribs","name":"Ginger Peach Glazed BBQ Ribs","ingredients":["2 slabs St. Louis style/cut pork spareribs","6 tbsp Barbecue Rub","2 tbsp minced fresh ginger","1 cup peach preserves","2 tbsp Worcestershire sauce","2 tbsp cider vinegar","Dry applewood chunks"],"steps":["Season ribs with the Barbecue Rub. Refrigerate for at least 1 hour.","Place applewood in the firebox of a 250°F smoker or in the coal area of a 250°F charcoal grill set for indirect heat.","Combine remaining ingredients and bring to a boil over high heat until reduced by ⅓. Cover tightly and set aside.","Place ribs in smoker/on top of grill grate and cook, brushing often with preserve mixture, for 5–6 hours.","Brush ribs generously with preserve mixture and place on a medium high grill and cook, repeatedly brushing side facing you, until well browned. Repeat one more time.","Remove and let rest 10 minutes; slice into 1-rib portions and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Peach_Glazed_BBQ_Ribs","pageImageChecked":true},{"title":"Cookbook:Ginger Peach Glazed Ham","name":"Ginger Peach Glazed Ham","ingredients":["1 city-style (brined) ham, hock end","3 cups peach nectar","¼ cup Worcestershire sauce","1 cup chicken broth","5-inch piece fresh ginger, peeled","¾ cup honey","6 peaches, peeled and sliced","5 bay leaves"],"steps":["Place peaches in a single layer on the bottom of a roasting pan. Set aside.","Score skin and fat layers of ham in a diamond pattern with a paring knife. Place on top of peach slices.","Cover with aluminum foil. Insert an oven-safe probe thermometer into the center, but not touching bone.","Bake at 250°F until internal temperature reaches 130°F.","Meanwhile, combine remaining ingredients in a large saucepan. Bring to a boil over high heat until reduced by ⅓. Fish out ginger and bay leaf, and set aside.","Remove skin and fat layers off of ham. Pour peach mixture into pan and toss ham to coat. Remove aluminum foil and thermometer. Reinsert thermometer into a different area and bake at 350°F until internal temperature reaches 140°F. Remove and let rest ½ hour before carving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Peach_Glazed_Ham","pageImageChecked":true},{"title":"Cookbook:Gin Fried Rice","name":"Gin Fried Rice","ingredients":["5 cups day-old cooked white rice","Salt","Freshly-ground black pepper","4 eggs, scrambled, cooked, and roughly chopped","2 tbsp soy sauce","½ cup gin","2 cups shredded cooked chicken","3 tbsp butter","3 tbsp minced garlic","1 tbsp plus ¾ tsp red pepper flakes"],"steps":["Melt butter in a large straight-sided sauté pan.","Add all ingredients except gin to pan. Cook until all ingredients are heated through.","Add gin and carefully ignite off of the heat.","Place pan back on heat and cook until you don't smell alcohol any more.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGin_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Crispy_Rice_Cakes_in_Chinese-style_Seafood_Stir-fry_-_Horoki_%28924521466%29.jpg/960px-Crispy_Rice_Cakes_in_Chinese-style_Seafood_Stir-fry_-_Horoki_%28924521466%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Ghavoot (Iranian Nut and Seed Powder)","name":"Ghavoot (Iranian Nut and Seed Powder)","ingredients":["Coffee beans","Cinnamon","Sesame seeds","Cottonseeds","Nigella seeds","Poppy seeds","Chickpeas","Walnuts","Almonds","Pistachio nuts"],"steps":["Grind and roast each component.","Add an equal weight of sugar; grind everything together.","Serve as powder, or blend it with milk or hot water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhavoot_(Iranian_Nut_and_Seed_Powder)","country":"Iran","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Ghovvatoo.jpg/960px-Ghovvatoo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MRG90","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ghormeh Sabzi (Iranian Herb Stew)","name":"Ghormeh Sabzi (Iranian Herb Stew)","ingredients":["200 g red beans","2 onions, finely chopped","800 g beef or lamb which has some fat (such as the meat for boiled beef)","1 tablespoon oil","1 bunch parsley, finely chopped","1 bunch spinach, finely chopped","1 bunch coriander leaves, finely chopped","1 can (about 400 g) fried ghormeh sabzi herbs","8 dried limes","1 teaspoon turmeric","Salt","Pepper","800 g rice","Saffron","Sugar (optional)"],"steps":["Boil the red beans for 1 hour.","Remove unnecessary fat from the meat, and cut the meat into smaller pieces.","Heat a bit of normal olive oil in a big pot with lid. Add the onions, and fry at high temperature for 1–2 minutes.","Stir in the meat, and cook for another 1–2 minutes.","Reduce the heat to the lowest level. The meat will release a significant amount of juice which will contribute to the flavor of the stew.","Stir in the parsley, spinach, coriander leaves, and ghormeh sabzi herbs.","Stir in boiling water (about 0.5 L or until the consistency is right).","Stir in the cooked, drained beans. Simmer for about ½–3 hours over low heat. The longer the better.","Soak the dried limes in hot water for 15 minutes, and puncture each of them with a fork.","Add the dried limes, turmeric, pepper, and salt to the stew. Simmer for another ½–1 hour.","If desired, for the best taste, let the stew cool down and store it in a fridge. The taste is better over the next two days.","Steam the rice.","Grind the saffron and sugar together in a mortar. Add about 1 tablespoon boiling water. Toss some of the cooked rice with the saffron water to color it.","Serve the stew hot in its own bowl. Serve the plain rice in a separate bowl, topped with the saffron rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhormeh_Sabzi_(Iranian_Herb_Stew)","country":"Iran","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Ghormeh_Sabzi.JPG/960px-Ghormeh_Sabzi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amin Majidi","licence":"CC0"},{"title":"Cookbook:Ginger Tea","name":"Ginger Tea","ingredients":["Fresh ginger","Water","Sweetener (optional)"],"steps":["Cut ginger into small pieces, and rinse to remove dirt.","Add water to the sliced ginger and bring to a boil.","Allow to simmer for a few minutes, then strain the drink to remove ginger particles.","Add sweetener to taste, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Ginger_tea-01.jpg/960px-Ginger_tea-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gleb from St.Petersburg, Russia","licence":"CC BY 2.0"},{"title":"Cookbook:Ginger Biscuits","name":"Ginger Biscuits","ingredients":["3½ cups (475 g/1.05 lb) all-purpose flour","2 sticks () unsalted butter","1 cup () caster sugar","2 tablespoons ground ginger","2 eggs","Milk as needed"],"steps":["Preheat the oven to . Grease a baking sheet.","Rub the butter and ginger into the flour in a bowl until the mixture resembles breadcrumbs.","Add the eggs and mix to a soft dough, adding a little milk if necessary.","Roll out the dough to and cut out biscuits with a plain round cutter.","Place them on the prepared baking sheet and bake for 5 minutes until golden.","Take the biscuits out of the oven and leave them to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Biscuits","pageImageChecked":true},{"title":"Cookbook:Giant Spaghetti-Stuffed Meatball","name":"Giant Spaghetti-Stuffed Meatball","steps":["Preheat the oven to 190°C (374°F). Line a baking pan with foil.","Boil the spaghetti in water until al dente. Drain the pasta in a colander and set aside.","Combine the meatball ingredients in a bowl until combined.","Line the sides and bottom of a large bowl with clingflim.","Put the sausage mixture into the large bowl and press to cover the sides and bottom of the bowl.","Sprinkle the meatball with cheese and add the spaghetti.","Seal the meatball and roll into a proper ball shape.","Put the meatball on the prepared baking pan. Bake for 40 minutes until well browned.","Pour half of the sauce on a plate.","Take the meatball out of the oven and put it on the plate.","Pour the remaining sauce over the meatball and sprinkle with cheese and garnish with basil leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGiant_Spaghetti-Stuffed_Meatball","pageImageChecked":true},{"title":"Cookbook:Ghee I","name":"Ghee I","ingredients":["Unsalted butter"],"steps":["Using a medium saucepan, melt butter over medium heat.","Bring to a boil, stirring constantly. You will notice that the oil will separate from the water. The top will begin to froth; remove froth.","Allow the oil to become clear by letting the water evaporate. Once clear, remove from heat and allow to cool for 15 minutes.","After cooling, strain ghee through a very fine strainer or through 3–5 layers of cheesecloth into a container or jar.","Put lid on container and store on shelf."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhee_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/A_Tibetan_Pilgrim_Lighting_Ghee_Lamps.jpg/960px-A_Tibetan_Pilgrim_Lighting_Ghee_Lamps.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Orly Liu","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ghee II","name":"Ghee II","ingredients":["Unsalted butter","Sorghum flour","Hardwood of grape vine or hickory wood (optional), smoldering"],"steps":["Melt the butter in a saucepan over low heat.","Let the butter boil moderately for 5 minutes.","Heat a clean, broken potsherd in fire until it becomes red hot.","Place a quantity of sorghum flour the same size as the potsherd on a plate.","Lay the hot potsherd on top of the sorghum flour in the plate. Flip the whole thing over so that the potsherd is on the bottom.","Cast out the sorghum flour that remains in the plate. Throw the potsherd into the pot of melted butter, and cover with a lid.","Leave potsherd in butter for about 2–3 minutes to impart flavor.","Strain the butter while it simmers on a low heat, skimming away all solid particles, and allowing the whey to evaporate. Strain the butter into a clean container.","If desired, add the smoldering piece of wood vine to the strained butter to impart a smoky flavor.","Store butter in a cool place (e.g. pantry, cellar, etc)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhee_II","pageImageChecked":true},{"title":"Cookbook:Ghee III","name":"Ghee III","ingredients":["3–4 packages (600–800g) milk-flavored margarine","3 packages (600 g) unsalted butter","½ cup semolina","Hardwood of grape vine or hickory wood (optional)","1 Tbsp fenugreek seeds (optional), roasted and powdered"],"steps":["Combine the margarine and butter in a saucepan over medium heat. Melt and bring to a boil.","Strain the mixture using a fine strainer. Mix in the semolina.","If using, place a smoking piece of grapevine wood or hickory wood and in an empty sealed jar. Add the butter, margarine, and fenugreek."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhee_III","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Freiburg-_Rathaus%2C_Amerikanischer_Botschafter_George_C._Mc_Ghee%2C_Generalkonsul_Paul_Sweet%2C_Dr._Clark_beim_Oberb%C3%BCrgermeister_-_LABW_-_Staatsarchiv_Freiburg_W_134_Nr._071468m.jpeg/960px-thumbnail.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willy Pragher","licence":"CC BY 4.0"},{"title":"Cookbook:Ghraiba bil Loz (Libyan Almond Ghraiba)","name":"Ghraiba bil Loz (Libyan Almond Ghraiba)","ingredients":["1 cup butter, softened","½ cup powdered sugar","2 cups all-purpose flour","½ cup finely ground almonds","1 teaspoon vanilla extract","Whole almonds, for decoration"],"steps":["Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.","In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.","Add the flour, ground almonds, and vanilla extract to the butter mixture. Mix until well combined and a soft dough forms.","Pinch off small portions of the dough and roll them into balls about the size of a walnut. Place the balls on the prepared baking sheet, leaving some space between them.","Press a whole almond into the center of each cookie ball, gently flattening the cookies slightly.","Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies turn golden brown.","Remove from the oven and let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhraiba_bil_Loz_(Libyan_Almond_Ghraiba)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Ghribia_%28algerian_cookie%29.jpg/960px-Ghribia_%28algerian_cookie%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"وهراني","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ghanaian Peanut Soup (Nkatenkwan)","name":"Ghanaian Peanut Soup (Nkatenkwan)","ingredients":["3 lb bone-in chicken pieces","6 kpakpo shito chile peppers","2 whole onions","3 garlic cloves (optional)","1-inch piece fresh ginger","3 large ripe tomatoes","4 cups chicken stock","2 bay leaves","½ cup unsweetened peanut butter","2 cups water","10 okra pods"],"steps":["Start by placing the chicken pieces in a pot. Leave the onions whole, but trim off the top and bottom edges before adding them to the pot.","Add the whole tomatoes to the pot, making sure to remove the tough cores. You can either grate the garlic and ginger or add them whole, as they will be processed later.","Add the bay leaves, kpakpo shito peppers, and chicken stock in the pot. Bring the mixture to a boil and then let it simmer until the chicken becomes tender.","While the soup is simmering, it's time to prepare the peanut sauce. Take another pot and combine the peanut butter with ½ cup water. Mix well to ensure the peanut butter blends smoothly with the water.","Place the peanut sauce over high heat and gradually add the remaining water. Allow it to simmer for about 20 minutes until the peanut oil rises to the surface.","Once the onions and tomatoes have softened, remove them from the broth and transfer them to a blender. For those who prefer a spicier soup, you can add some additional kpakpo shito peppers at this stage. Process the mixture in the blender until smooth, then pour it back into the soup and stir. Let it simmer for an additional 5 minutes.","Gently pour the peanut sauce into the soup and continue simmering for 15 minutes.","Briefly boil the head and tail of the okra before adding them to the soup,","Taste the soup and adjust the seasoning with salt and chili powder according to your preference.","Serve alongside fufu or your preferred accompaniment."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGhanaian_Peanut_Soup_(Nkatenkwan)","country":"Ghana","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Fufuo_and_peanut_butter_soup.jpg/960px-Fufuo_and_peanut_butter_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rberchie","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ginger Ale","name":"Ginger Ale","ingredients":["1 cup (240 ml) water","½ cup (120 ml) fresh or frozen ginger in ½ in (1.25 cm) dice","½ cup (120 ml) water","½ cup (120 ml) white sugar","1½ tsp (7.5 ml) lime juice","Carbonated water as needed"],"steps":["Combine the 1 cup (240 mL) water with the ginger in a saucepan. Bring to a boil, then remove from the heat and strain the liquid.","Combine the ½ cup (120 ml) water with the sugar in a saucepan. Bring to a boil, and simmer until reduced to about 5 oz (150 ml). Remove from the heat.","Combine the ginger liquid, the syrup, and the lime juice.","To make the finished soda, combine 1 volume of ginger syrup with 1 volume of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger_Ale","photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Ginger_ale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hisakazu Watanabe","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Gingerbread","name":"Gingerbread","ingredients":["110 g (4 oz) butter","110 g (4 oz) brown sugar","220 g (8 oz) golden syrup","220 g (8 oz) all-purpose flour","5 ml (1 level teaspoon) baking powder","5 ml (1 level teaspoon) mixed spice","10 ml (2 level teaspoon) ground ginger","2 eggs","120 ml (4 fluid oz) milk"],"steps":["Put the butter, sugar, and syrup in a saucepan. Heat gently until the butter melts.","Place the dry ingredients in a bowl. Pour the melted butter mixture into the bowl, and beat thoroughly.","Warm the milk in a saucepan (so it will dissolve the syrup).","Add the milk to the bowl, and beat thoroughly.","Beat the eggs, and then stir them in to the mixture.","Pour the mixture into an 8-inch (20 cm) greased square cake tin.","Bake at 170°C (325°F) for 1 hour.","Cool in the tin for 15 minutes, then remove.","Leave at least 1 day before cutting into squares. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGingerbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/GingerbreadCake.jpg/960px-GingerbreadCake.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cj from Vancouver, Canada","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Glazed Sweet Potatoes","name":"Glazed Sweet Potatoes","ingredients":["½ cup (120 ml) maple-flavored syrup","1 tablespoon butter or margarine","1 can (40 oz / 1100 g) sweet potatoes, drained","Pecan halves (optional)"],"steps":["Bring syrup and butter just to boil in large skillet on medium heat. Reduce heat to low, and simmer about 2 minutes.","Add sweet potatoes. Cook on low heat 10 minutes, gently turning sweet potatoes frequently to glaze.","Garnish with pecan halves, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGlazed_Sweet_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Lasagne%2C_peas_with_mushrooms%2C_glazed_sweet_potatoes%2C_marble_cake_-_commonwealth_zk51x730m.jpg/960px-Lasagne%2C_peas_with_mushrooms%2C_glazed_sweet_potatoes%2C_marble_cake_-_commonwealth_zk51x730m.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. Army Natick Soldier Systems Center","licence":"Public domain"},{"title":"Cookbook:Glazed Onion Canapes","name":"Glazed Onion Canapes","ingredients":["1 onion, finely diced","½ cup butter or margarine","2 teaspoons brown sugar","1 tablespoon honey","8–10 crackers","Sour cream"],"steps":["Melt half the butter in a small saucepan.","Turn the burner to medium heat. Add the diced onions to the pan.","Slowly caramelize the onions, adding in the rest of the butter as needed to keep from burning.","Once caramelized, add the brown sugar and the honey. Combine thoroughly until all the onions are glazed.","Place onions attractively onto the crackers, and finish with a small dollop of sour cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGlazed_Onion_Canapes","pageImageChecked":true},{"title":"Cookbook:Goat Cheese Cakes","name":"Goat Cheese Cakes","ingredients":["11 ounces goat cheese, room temperature","1 package (5.2 ounces) Boursin brand cheese, room temperature","4 ounces ricotta cheese, room temperature","1 tablespoon butter","1 tablespoon minced garlic","1 tablespoon minced shallot","1 tablespoon minced chives","2 teaspoons minced fresh thyme","2 teaspoons minced fresh basil","2 teaspoons minced fresh tarragon","1 cup flour, for dredging","3 eggs, beaten lightly to make an egg wash","About 1 cup bread crumbs","4 tablespoons olive oil"],"steps":["In a mixing bowl, combine goat cheese, Boursin and ricotta cheese. Set aside.","Melt butter in a small saucepan over medium-low heat.","Add the garlic, shallot, chives, thyme, basil and tarragon.","Cook just until soft and fragrant, about 2 minutes.","Fold herbs into cheese mixture.","Cover and refrigerate until mixture is firm, at least 30 minutes.","When cheese mixture is firm, divide it into 8 equal portions and form each portion into a cake about ¾-inch thick.","Dredge each cake in flour, then shake off excess flour.","Dip each cake in egg wash, then into breadcrumbs, covering well on both sides. Set on a wire rack.","Heat oil in a large skillet or sauté pan over medium-high heat.","Gently add cheese cakes and fry until golden on both sides, 1–2 minutes per side.","Drain on a wire rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGoat_Cheese_Cakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Goat_cheese_and_apple_king_cake%2C_New_Orleans_2021_-_Slice.jpg/960px-Goat_cheese_and_apple_king_cake%2C_New_Orleans_2021_-_Slice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gingerbread Cookies Frosted with Royal Icing","name":"Gingerbread Cookies Frosted with Royal Icing","ingredients":["Flourless cooking spray","3¾ cups (500 g / 1.1 lb) all-purpose flour, plus extra for dusting","2 teaspoons baking soda","1½ teaspoons ground ginger","1½ teaspoons ground allspice","1 teaspoon salt","1 stick (120 g / 4.2 oz) unsalted butter, at room temperature","¾ cup (150 g / 5.3 oz) tightly packed dark brown sugar","½ cup (150 g / 5.3 oz) honey","2 large eggs","Royal icing"],"steps":["Preheat oven to .","Lightly spray cookie sheets with cooking spray or line with parchment paper.","Sift together the flour, baking soda, ginger, allspice, and salt. Set aside.","In a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and honey on medium speed, about 2 minutes.","Add the eggs and mix until smooth and light, another 2–3 minutes.","Add the sifted dry ingredients and mix on low until the dough is evenly mixed.","Turn the dough out on a lightly-floured work surface.","Pat into an even disk.","Cover with plastic wrap and chill until firm, about 20–30 minutes.","Roll out the dough to a thickness.","Use cookie cutters to cut out cookies.","Transfer cookies to prepared cookie sheets, spacing them about an inch apart.","Bake the cookie until they are firm, about 10–14 minutes, depending on size.","Transfer the cookies to wire racks and let cool completely before decorating, if desired.","Bake the remaining dough in batches, as directed.","Frost with royal icing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGingerbread_Cookies_Frosted_with_Royal_Icing","pageImageChecked":true},{"title":"Cookbook:Gingerbread Pancakes I","name":"Gingerbread Pancakes I","ingredients":["1 cup all-purpose bleached flour","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","½ teaspoon ground cinnamon","1½ teaspoons ground ginger","⅛ teaspoon ground cloves","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoons unsalted butter, melted","1 teaspoon vanilla extract","4 teaspoons molasses","Vegetable oil for brushing griddle"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, salt, baking powder, and baking soda in medium bowl.","Whisk ground cinnamon, ground ginger, and ground cloves into the dry ingredients.","Combine buttermilk and milk, and bring to room temperature by microwaving or heating gently on the stove.","Whisk egg, butter, vanilla, and molasses into the milk mixture.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGingerbread_Pancakes_I","pageImageChecked":true},{"title":"Cookbook:Glace de Viande (Reduced Beef Sauce)","name":"Glace de Viande (Reduced Beef Sauce)","ingredients":["2 quarts brown beef or veal stock, strained and thoroughly degreased"],"steps":["Pour the stock into a heavy non-reactive pot and bring it to a simmer over medium heat.","Reduce the heat to low and let the stock cook until it has reduced to 2 cups, stirring from time to time.","Transfer the stock to a small, non-reactive pan and heat over the lowest possible heat until it is reduced to ½ cup.","Strain the glaze into a jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGlace_de_Viande_(Reduced_Beef_Sauce)","country":"France","pageImageChecked":true},{"title":"Cookbook:Ginger-Glazed Grilled Peaches","name":"Ginger-Glazed Grilled Peaches","ingredients":["2 lb large peaches, peeled and halved","1 cup peach nectar","½ cup dark brown sugar","¼ cup crystallized ginger, finely minced","1 tsp pure vanilla extract","¼ tsp salt","Melted butter as needed"],"steps":["Combine liquid ingredients in a saucepan and bring to a boil over medium high heat until reduced by half.","Brush peaches with melted butter and place on a medium grill until well marked, brushing with nectar mixture often.","Pour remaining glaze into large bowl and toss with peaches; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGinger-Glazed_Grilled_Peaches","pageImageChecked":true},{"title":"Cookbook:Gluten Veggie Meat","name":"Gluten Veggie Meat","ingredients":["1 bag (22 oz/623 g) Vital wheat gluten flour","2 tablespoons parsley flakes","¾ teaspoons garlic powder","¾ cup water","2 bouillon cubes","½ cup soy sauce","¾ teaspoons onion powder","¼ teaspoon salt","1 cup all-purpose flour","¾ cup oil"],"steps":["In a large bowl, combine the gluten flour, garlic powder, parsley flakes, and cup of water.","Knead for about 2 minutes, cover, and set aside for 10 minutes.","Slice gluten into pieces. The smaller the pieces, then firmer the final texture.","Bring a large pot of water to a boil and add bouillon cubes.","Add sliced pieces of gluten to the seasoned, boiling water.","Reduce heat to subtle simmer. Cover with lid and simmer for 55 minutes, stirring occasionally.","Drain substantially larger gluten pieces, and place in another bowl to cool.","In another bowl with a lid, combine all-purpose flour, onion powder, and salt; cover and shake.","In another bowl, pour in soy sauce for dipping.","Dip several pieces of cooled gluten into bowl with soy sauce.","Place gluten pieces in bowl with seasoned flour, cover, and shake.","Fry pieces in frying pan with oil until browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGluten_Veggie_Meat","pageImageChecked":true},{"title":"Cookbook:Glorified Mac and Cheese","name":"Glorified Mac and Cheese","ingredients":["250 g (½ pound) macaroni","30 g (1 ounce) flour","45 g (3 tbsp) butter","240 ml (1 cup) milk","Salt to taste","Pepper to taste","140 g (5 ounces) shredded cheese (e.g. cheddar, emmental, gruyère or whatever you like)","2 hot dogs, sliced","140 g (5 ounces) frozen green vegetables (e.g. spinach, kale, broccoli, peas, or whatever you like)","2 fresh tomatoes, sliced","Grated Parmesan cheese","Paprika"],"steps":["Preheat oven to 180°C (350°F) and grease a casserole or baking dish.","On the stovetop, bring 2 liters (2 quarts) of salted water to a boil; add the macaroni and cook for 9 minutes or until al dente.","While the macaroni is cooking, start making the roux. Mix the flour and butter in a saucepan and heat over low heat, stirring until blended and bubbling.","Add the milk, salt and pepper and stir until thickened. Reduce heat to the lowest setting and add the cheese, sliced hotdogs, and frozen vegetables.","When the macaroni is done, drain and put in the greased dish. Pour the sauce over the noodles and stir till combined.","Arrange the tomato slices on top, then sprinkle grated parmesan and paprika over the tomato slices.","Bake for 40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGlorified_Mac_and_Cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Glorified_mac_and_cheese.jpg/960px-Glorified_mac_and_cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mahagaja","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gochujang (imitation)","name":"Gochujang (imitation)","ingredients":["1 teaspoon soy sauce","½–1 teaspoon salt","1 teaspoon sugar","2 teaspoons vinegar","1 teaspoon red chile powder","2 teaspoons chopped green onion","1 teaspoon sesame salt"],"steps":["Mix ingredients together thoroughly.","Refrigerate any leftover portions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGochujang_(imitation)","pageImageChecked":true},{"title":"Cookbook:Gobi Bhagi (Spiced Cauliflower Stew)","name":"Gobi Bhagi (Spiced Cauliflower Stew)","ingredients":["300 g cauliflower","Vegetable oil","100–150 g finely-chopped onions","4–5 average-size tomatoes, chopped","3–4 pieces finely-chopped green chiles","Finely-chopped ginger","1 tablespoon red chile powder","Finely-chopped coriander leaves","1 tablespoon garam masala","1 tablespoon pepper","Salt to taste"],"steps":["Boil the cauliflower in hot water for 5 minutes. Drain and cut into big pieces.","Heat some oil in a pan, and add the onions. Add the tomatoes, and fry until the tomatoes leave the oil.","Add the cauliflower, green chiles, ginger, chili powder, and some water. Pressure cook for 6–7 minutes.","Stir in garam masala, pepper, and salt.","Serve with chappati or naan and pulao."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGobi_Bhagi_(Spiced_Cauliflower_Stew)","pageImageChecked":true},{"title":"Cookbook:Gingerbread Pancakes II","name":"Gingerbread Pancakes II","ingredients":["3 cups complete pancake mix","1 cup brewed coffee, cooled to room temperature","1 cup water","¼ cup molasses","½ teaspoon cinnamon","¼ teaspoon ginger","¼ teaspoon grated nutmeg","Cooking spray"],"steps":["In a mixing bowl, combine pancake mix, coffee, water, molasses, cinnamon, ginger, and nutmeg.","Stir until combined.","The batter will be thin; for thicker pancakes, add more mix, 1 tablespoon at a time.","Coat a nonstick frying pan with cooking spray and place over medium heat. If using an electric skillet, heat to 375°F.","Pour ¼ cup of batter into hot pan; cook 2 minutes or until bubbles appear and edges look dry; flip pancakes and cook 1 or 2 minutes more.","Serve with butter and syrup, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGingerbread_Pancakes_II","pageImageChecked":true},{"title":"Cookbook:Goat Milk Caramel Sauce","name":"Goat Milk Caramel Sauce","ingredients":["2 cups (473 ml) white granulated sugar","1 cup (237 ml) water","1⅓ cups (315 ml) goat milk, warmed","Salt to taste"],"steps":["Place the sugar in a heavy-bottomed pot.","Pour the water around the sides of the sugar. The goal is to prevent sugar crystals from sticking to the sides of the pot.","Set the pot over medium heat. Stir gently every so often until the sugar is dissolved. Once the sugar is completely dissolved, do not stir any more.","Bring the sugar syrup to a boil. Cook, brushing the sides of the pot with water if any sugar crystals build up, until the syrup becomes an amber caramel.","Remove the pot from the heat, and gradually stir in the warmed goat milk. The mixture may curdle or separate slightly—this is okay and can be fixed later.","Return the pot to medium heat, and cook until the sauce reaches 230°F (110°C). This evaporates excess water from the goat milk. Be careful not to let the sauce bubble too high.","Remove the pot from the heat, and let cool until it is warm but you can safely touch it.","If the caramel sauce has split or curdled, transfer it to a blender. Blend well until the mixture is smooth.","Season the caramel to taste with salt, then cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGoat_Milk_Caramel_Sauce","pageImageChecked":true},{"title":"Cookbook:Gomen (Ethiopian Collard Greens)","name":"Gomen (Ethiopian Collard Greens)","ingredients":["1 tablespoon olive oil","1 medium onion, finely chopped","2 cloves of garlic, minced","1 teaspoon grated ginger","1 teaspoon turmeric","½ teaspoon paprika","½ teaspoon cumin","¼ teaspoon cayenne pepper (optional)","1 large bunch of collard greens, washed and chopped","Salt, to taste","Freshly squeezed juice from ½ lemon, for added tanginess"],"steps":["Heat the olive oil in a large pot or Dutch oven over medium heat.","Add the chopped onions to the pot and sauté until they become translucent and slightly browned.","Stir in the minced garlic and grated ginger, and sauté for an additional minute until fragrant.","Add the turmeric, paprika, cumin, and cayenne pepper (if using) to the pot. Mix well to combine the spices with the onions and garlic.","Add the chopped collard greens to the pot and stir to coat them with the spice mixture. Cook for a few minutes until the collard greens start to wilt.","Reduce the heat to low, cover the pot, and simmer for about 20–25 minutes, or until the collard greens are tender and fully cooked. Stir occasionally to prevent sticking.","Season with salt to taste and add the freshly squeezed lemon juice. Mix well to incorporate the flavors.","Remove the pot from heat and let rest for a few minutes before serving.","Serve hot as a side dish with injera or any other bread of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGomen_(Ethiopian_Collard_Greens)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Gonja (Ugandan Fried Plantains)","name":"Gonja (Ugandan Fried Plantains)","ingredients":["2 ripe plantains","Vegetable oil, for frying","Salt, to taste"],"steps":["Begin by peeling the ripe plantains and cutting them into diagonal slices about ½ inch thick. You can choose to slice them straight or at an angle for a different presentation.","In a deep frying pan or pot, heat vegetable oil over medium-high heat. The oil should be deep enough to submerge the plantain slices.","Carefully add the plantain slices to the hot oil in batches, making sure not to overcrowd the pan. Fry the plantains for about 2–3 minutes on each side until they turn golden brown and crispy.","Use a slotted spoon to remove the fried plantains from the oil and place them on paper towels to drain excess oil.","While the plantains are still hot, sprinkle them with a pinch of salt to enhance their flavor.","Serve the gonja while warm as a delightful and irresistible snack or side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGonja_(Ugandan_Fried_Plantains)","country":"Uganda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Gonja_plant_%28plantain%29.jpg/960px-Gonja_plant_%28plantain%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ph scale 56","licence":"CC BY-SA 4.0"},{"title":"User:Golgbachev/Melk Kos","name":"User:Golgbachev/Melk Kos","ingredients":["1 L full cream milk","100 g flour","50 g sugar","30 g butter","Pinch of salt","Cinnamon (optional)"],"steps":["Heat milk over medium heat until steaming (do not boil).","Mix flour with cold milk to form a smooth slurry.","Slowly whisk slurry into hot milk.","Cook 10–15 minutes until thick and silky.","Add butter and stir until fully melted.","Add sugar and salt.","Serve hot with cinnamon."],"url":"https://en.wikibooks.org/wiki/User%3AGolgbachev%2FMelk_Kos","country":"South Africa","pageImageChecked":true},{"title":"User:Golgbachev/Bacon and Eggs with Toast","name":"User:Golgbachev/Bacon and Eggs with Toast","ingredients":["Bacon slices","Eggs","Bread","Butter"],"steps":["Place bacon in a cold pan and slowly increase heat to render fat evenly.","Cook until edges curl and bacon becomes crisp, then set aside.","Use rendered fat to fry eggs sunny-side up or over-easy.","Toast bread until golden and immediately butter while hot.","Plate bacon first, then eggs, then toast for temperature contrast."],"url":"https://en.wikibooks.org/wiki/User%3AGolgbachev%2FBacon_and_Eggs_with_Toast","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Githeri","name":"Githeri","ingredients":["2 cups dried maize kernels or fresh maize","2 cups dried beans (kidney beans, red beans, or mixed beans)","1 medium onion, chopped","2 tomatoes, chopped","2 tablespoons vegetable oil","2 cloves garlic, minced (optional)","1 carrot, diced (optional)","1 green bell pepper, chopped (optional)","1 teaspoon curry powder or turmeric (optional)","Salt to taste","Water as needed"],"steps":["Wash the maize and beans thoroughly. If using dried maize and beans, soak them overnight in separate bowls of water.","Drain the soaked maize and beans and place them in a large pot.","Add enough water to cover the mixture and boil until both the maize and beans become soft. This may take 1–2 hours depending on the type used.","In another pan, heat the vegetable oil over medium heat.","Add the chopped onions and cook until soft and lightly golden.","Stir in the garlic, tomatoes, carrot, and bell pepper. Cook for several minutes until the tomatoes soften.","Add curry powder or turmeric if desired.","Add the cooked maize and beans to the vegetable mixture and stir well.","Season with salt and simmer for 10–15 minutes, adding a little water if necessary.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGitheri","country":"Kenya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Githeri_with_avocado.jpg/960px-Githeri_with_avocado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Queen Asali","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gingersnaps","name":"Gingersnaps","steps":["Preheat the oven to 375 °F (190 °C, gas mark 5, moderately hot). Line a baking sheet with parchment baking paper, or lightly grease it.","Cream the butter and the sugar together.","Beat in the egg, then the molasses until fully incorporated.","Combine the cinnamon, ginger, salt, baking soda, and flour to make a dry mix. Stir the dry mix into the batter until it comes together into a dough.","Portion out walnut-sized balls of dough using a medium-size cookie scoop or two teaspoons; alternatively, roll a lump of dough into an inch-thick rope of dough, and then pinch off an appropriate length of the dough. Roll each ball in your hands to make smooth. If the dough is sticky, put it in the refrigerator to chill for an hour (or in the freezer for 15 minutes).","Put some plain white sugar in a small bowl, and roll each dough ball around until it is completely covered in sugar. Place the dough balls on the cookie sheet, spacing them out evenly.","Bake in the preheated oven for 10 minutes. The cookies will be very soft and fragile when they first come out of the oven. Let them rest for a moment, and then use a flat spatula to move them to a wire cooling rack until they have finished cooling."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGingersnaps","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Round_gingersnaps.jpg/960px-Round_gingersnaps.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Editor at Large","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Goulash","name":"Goulash","ingredients":["Olive oil","3 onions, chopped","1.5 lb (750 g) stew beef, cubed","2 bell peppers, chopped","1 tomato, chopped","2 tbsp ground sweet paprika","5 black peppercorns","1 bay leaf","6 cloves garlic","Salt to taste","4 potatoes, chopped"],"steps":["Fry half of the onions in a pot with olive oil.","Put a layer of meat over the fried onions, then a layer of raw onions, peppers, tomato, whole garlic cloves, spices, and salt. Add another meat layer; continue until you have used all the ingredients except the potato.","Cover the meat with water. Put on a lid, and simmer on low heat. Add water only if there is not enough while cooking. It requires almost no stirring.","When the meat is cooked and tender, add potatoes. Add additional water to cover it if needed, and cook for further 15 minutes until the potatoes are tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGoulash","country":"Hungary","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Goulash_hungarian.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"RitaE","licence":"CC0"},{"title":"Cookbook:Gravy (Vegetarian)","name":"Gravy (Vegetarian)","ingredients":["4 tablespoons canola oil","4 tablespoons all-purpose flour","2 cups milk","2 tablespoons imitation bacon bits (Bacos are soy based)","1 tablespoon butter","Salt or seasoning salt to taste","Pepper to taste"],"steps":["Heat oil in frying pan over medium heat.","Add flour, stirring constantly, and allow to cook until slightly browned. This creates a roux.","Slowly add milk, whisking continuously to remove any lumps.","Add imitation bacon bits, and continue to cook until gravy thickens.","When thickened, remove from heat and stir in butter. Season with salt and pepper to taste.","Serve over biscuits."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGravy_(Vegetarian)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg/960px-Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grand Union Bacon","name":"Grand Union Bacon","ingredients":["1 egg","3 drops Tabasco sauce","Bacon strips (very thin and lean)","Very fine cracker crumbs or dust","Butter"],"steps":["Beat the egg with the Tabasco sauce.","Dip bacon in the egg mixture, and roll in cracker dust.","Add butter to a frying pan over medium heat. When pan is well heated, add the bacon. Fry until golden brown.","Flip bacon over, cook the other side, and serve on a napkin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrand_Union_Bacon","pageImageChecked":true},{"title":"Cookbook:Goulash Soup","name":"Goulash Soup","ingredients":["500 g lean beef","2 large onions","2 large potatoes, peeled","2 tbsp vegetable oil","3 tbsp powdered sweet paprika","1 tsp powdered hot paprika","1 tsp caraway seeds","1 tsp thyme (fresh or dried)","1 bay leaf","1 tsp marjoram (fresh or dried)","½ cup tomato puree","50 ml white vinegar","1 L beef stock or 2 stock cubes dissolved in 1 L of water.","black pepper"],"steps":["Cut the beef and potatoes into 1.5 cm cubes. Cut the caraway seeds into rough chunks with a kitchen knife. Chop onions into thin slices. Warm the beef stock.","Heat 1 tbsp of oil in a cooking pan to medium/high heat. Fry the beef cubes until medium brown and crispy, remove and drain on a kitchen towel.","Turn to medium heat. Add another tbsp of vegetable oil and roast the caraway seeds for 1 min. Add the onions and turn to low heat. Gently cook the onions until they turn yellowish.","Add the beef cubes and cook for another 2 min. Slowly add the vinegar, beef stock, potatoes and tomato puree. Add the sweet paprika, and stir well to disperse clumps.","Season with marjoram, thyme, hot paprika, the bay leaf and a pinch of black pepper. Simmer for 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGoulash_Soup","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Goulash_soup_2.jpg/960px-Goulash_soup_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tiia Monto","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Grandma's Pie Crust","name":"Grandma's Pie Crust","ingredients":["1 cup (150 g) all-purpose flour","½ tsp (2.5 g) salt","10 tbsp (128 g) solid vegetable shortening","1 egg","½ tsp (2.5 ml) distilled white vinegar","2 tbsp (30 ml) cold water"],"steps":["Mix flour and salt. Cut shortening into the flour/salt mixture with a pastry cutter, until mixture resembles the texture of tiny peas.","In separate bowl, whisk the egg, vinegar and water until well mixed.","Drizzle water/egg mixture into flour mixture. Stir with fork until a dough is formed.","Gather dough into a ball, flatten into a 10 cm (4-inch) wide disk. Wrap in plastic, and refrigerate 30 minutes.","Roll dough into 20 cm (9-inch) circle and fit into a 20 cm (9-inch) pie pan.","Line the unbaked pie shell with foil or parchment paper, and fill with dried beans or rice.","Bake at 220°C (425°F) until light golden brown (about 15–18 minutes).","Cool before filling."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrandma's_Pie_Crust","pageImageChecked":true},{"title":"Cookbook:Gravlax","name":"Gravlax","ingredients":["800 g (1.75 lb) fresh salmon filet, approximately 2–5 cm (1–2 inches) thick","30 ml (2 Tbsp) salt","30 ml (2 Tbsp) white granulated sugar","45 ml (3 Tbsp) juniper berries","300 ml (1 ¼ cups) gin (optional)","5 ml (1 tsp) whole or crushed white pepper","20–40 g (0.75–1.5 oz) fresh dill"],"steps":["Cut the salmon filet into two equally-sized parts (if you are making gravlax for many people it is fine to use two filets instead). Freeze the salmon for at least 4 days at -18°C or colder to kill any parasites.","After deep freezing the salmon remove it from the freezer and let it thaw, preferably overnight in the refrigerator. The salmon does not have to be completely thawed for the next steps.","Combine the salt and sugar. Place the salmon, skin down, on a table. Rub the salt and sugar mix onto the pieces, then apply the juniper berries and pepper. Finally, cover with dill.","Put one salmon piece on top of another, flesh side to flesh side so the skin it outside on both pieces, and place in a plastic bag. Add any leftover ingredients to the bag along with the gin.","Seal the bag and place it in the refrigerator. Let the salmon cure in the mixture, turning the bag over once, preferably twice, a day for 4 days.","After 4 days, the salmon is ready to serve. If you are not going to eat it immediately (it lasts a couple of days) move it to a fresh plastic bag or jar, removing the salty liquid that has formed in the original bag. If you keep it in the original bag the risk is that it may be too salty once you are about to serve it.","Use a sharp knife to slice thin slices from the salmon at an angle. During slicing, also remove any remaining bones. The larger the piece of salmon the larger the angle and the larger surface area for the produced slices. Large slices look better when served.","As a main dish, serve with potato stew, boiled potatoes and gravlax sauce, or in a salad. As an appetizer, serve on crispbread or toast. Potato stew with some additional Dijon mustard is excellent addition to gravlax."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGravlax","country":"Sweden","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Gravlax.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aarno at English Wikibooks","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Granola Bars","name":"Granola Bars","ingredients":["½ cup (120 g) soft butter or margarine","¾ cup (180 g) brown sugar","⅓ cup (80 ml) corn syrup","1 egg","½ teaspoon vanilla","3 ½ cups (900 g) uncooked oats","1 cup (240 g) chocolate chips"],"steps":["Preheat oven to 350°F (180°C).","Grease 13 x 9-inch (30 x 23 cm) baking pan.","Combine butter, sugar, and corn syrup.","Mix in egg and vanilla.","Stir in oats and chocolate chips.","Spread mixture in prepared pan.","Bake 20–22 minutes.","Let cool. Cut into bars, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGranola_Bars","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Homemade_granola_bars_%289276339927%29.jpg/960px-Homemade_granola_bars_%289276339927%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jencu","licence":"CC BY 2.0"},{"title":"Cookbook:Greek Moussaka","name":"Greek Moussaka","steps":["Cut eggplant into 5 mm slices. Lay the slices out and sprinkle liberally with salt. This leaches out the bitterness. Leave these for at least an hour.","Heat olive oil in a saucepan and add onion and garlic. Sauté these until the onion starts to change colour. Add the meat and brown thoroughly.","Add bay leaves and cinnamon stick, and continue to stir the meat until all the moisture from the meat is gone.","Add tomatoes, herbs and sauces. Mix through and allow to cook for 15 minutes, stirring occasionally.","Add wine and continue to cook until the sauce is very thick. It should have very little moisture in it all. Remove the bay leaves and cinnamon stick, and allow to cool.","Rinse the slices of eggplant under running water and dry on paper towels. Heat olive oil in a frying pan. Place slices of eggplant in the pan and quickly turn to coat both sides in the hot oil. Fry until the slices are cooked (when they change colour and become soft). Drain and repeat with remaining slices.","In a large casserole dish, lay slices of eggplant to cover the bottom. Cover with a layer of the meat sauce. Repeat layering eggplant and meat sauce until within 3 cm of the top of the dish.","Add the egg to the cool, cheese sauce and mix through thoroughly. Spoon this on the top layer in the casserole dish and sprinkle with extra grated cheese. Bake at 200 °C (400 °F) for 45 minutes. Remove from oven and allow to cool and set for 10 minutes.","Serve with a tossed Greek salad, red wine and crusty garlic bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreek_Moussaka","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Moussaka_and_Greek_Salad_at_a_taverna_in_Greece.jpg/960px-Moussaka_and_Greek_Salad_at_a_taverna_in_Greece.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vouliagmeni","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Greek Salad","name":"Greek Salad","ingredients":["Red tomatoes, chopped","Cucumber, sliced into rounds","Red or white onions, sliced into half-moons","Green bell peppers, cut into small pieces","Greek olives","Extra-virgin or virgin olive oil","Vinegar or lemon juice","Salt","Feta cheese","Oregano"],"steps":["Combine tomatoes, cucumbers, onions, peppers, and olives in a deep bowl.","Add enough olive oil, vinegar or lemon juice, and salt to taste. Toss the ingredients for half a minute.","Place a feta cheese slice on top and season with a splash of olive oil.","Top with a sprig of oregano if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreek_Salad","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Greek_salad_and_Tzatziki.jpg/960px-Greek_salad_and_Tzatziki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paasikivi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Greek Chicken Wrap","name":"Greek Chicken Wrap","ingredients":["2 cups shredded cooked chicken","2 ½ cups crumbled feta cheese","½ cup Greek Yogurt Sauce","½ cup fresh oregano, finely chopped","4 flour tortillas","Olive oil"],"steps":["Combine feta, chicken, yogurt sauce, and oregano. Set aside.","Brush one side of each tortilla with olive oil. Add ¼ of chicken mixture and roll the longer side up.","Repeat until all tortillas have been rolled.","Sprinkle with additional chopped oregano, and serve cold as a snack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreek_Chicken_Wrap","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Wrapped_McDonald%27s_Chicken_Burger_%282024%29.jpg/960px-Wrapped_McDonald%27s_Chicken_Burger_%282024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Filippos Fragkogiannis","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grape Lassi","name":"Grape Lassi","ingredients":["2 cups black grapes","1 cup fresh curd (thick plain Indian yogurt)","1 cup milk","4 tbsp sugar","6 ice cubes","1 tbsp salt"],"steps":["Blend black grapes, sugar, curd, milk, and salt in a blender until smooth.","Crush ice-cubes, divide it into 4 portions, and divide between 4 glasses.","Pour the lassi over the ice cubes.","Serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrape_Lassi","pageImageChecked":true},{"title":"Cookbook:Gooey Butter Cake","name":"Gooey Butter Cake","ingredients":["1 box (18.25 oz) of yellow cake mix","3 eggs","8 oz butter","8 oz cream cheese","1 tsp vanilla extract","1 lb confectioners sugar"],"steps":["Combine the cake mix, one egg, and 4 oz butter to create a stiff dough.","Spray a 9 × 13-inch pan with oil. Spread the dough evenly in the pan and up the sides.","Melt the remaining butter, and mix the remaining ingredients to create the filling, adding the cream cheese and then the confectioner's sugar last. Gently warming the cream cheese aids mixing.","Pour the filling into the crust, and bake at 350°F for 45 minutes. Allow to cool and firm up."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGooey_Butter_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/182365_Gooey_Butter_Cake.jpg/960px-182365_Gooey_Butter_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amanda","licence":"CC BY 2.0"},{"title":"Cookbook:Granola","name":"Granola","ingredients":["½ cup chopped Castilla walnuts","½ cup chopped Indian walnuts","½ cup of chopped almonds","½ cup brown sugar","½ cup wheat germ","¾ cup olive oil","1½ cup honey","1 teaspoon salt","4 cups rolled oats","½ cup raisins","½ cup blueberries"],"steps":["Combine all ingredients except the raisins and blueberries.","Spread the mixture on a tray and bake for 1 hour at 250°F, stirring every 10 minutes.","Let cool, then mix in the raisins and blueberries."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGranola","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Granola_b.JPG/960px-Granola_b.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.Stegmann","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grapefruit and Crab Cocktail","name":"Grapefruit and Crab Cocktail","ingredients":["2 grapefruits","8 cooked asparagus tips","2 tablespoons crab meat seasoning","2 tablespoons salad oil","4 teaspoons mayonnaise","1 teaspoon lemon juice","Chopped parsley"],"steps":["Cut the grapefruits in half. Carefully remove and chop the flesh.","Divide the chopped grapefruit between 4 grapefruit hulls or 4 serving glasses","Toss the asparagus tips with the oil, lemon juice and seasoning. Pile on top of the chopped grapefruit, and top each with a little crab.","To decorate, put 1 teaspoon mayonnaise on each portion, and garnish with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrapefruit_and_Crab_Cocktail","pageImageChecked":true},{"title":"Cookbook:Gravy Cakes (Hartshorne)","name":"Gravy Cakes (Hartshorne)","ingredients":["2 legs of beef","700 ml (1.5 pints / 3 cups) water","3 onions","Gravy spices"],"steps":["Chop 2 legs of beef in pieces, put them into a pot of water, and slow cook for 24 hours.","Add onions, herbs, and spices as for gravy.","Continue stewing until the meat is off the bones, and the gravy has started to develop.","Strain the mixture into a milk-pan, to which quantity it should be reduced.","When cold, skim off the fat, put it into a saucepan, and add any other flavourings as wanted.","Simmer it on a slow heat until reduced to about 12 saucers two-thirds full,","Put them in an airy place till as dry as leather, put them in paper bags, and keep in a dry place."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGravy_Cakes_(Hartshorne)","pageImageChecked":true},{"title":"User:Grace789/Damoda (Groundnut Stew)","name":"User:Grace789/Damoda (Groundnut Stew)","ingredients":["1 medium size onion, finely chopped","1 medium size bunch of spring onions, neatly chopped","2 medium size garlic cloves, neatly chopped","Hot chiles, neatly chopped","Chicken bouillon cubes, crushed","Salt to taste","2 cups peanut butter","Chicken","Vinegar to taste","Mustard powder to taste (optional)","Vegetable oil","Vegetables such as tomatoes, carrots, and potatoes although it is not compulsory to put everything, you can put the ones you could easily get( just make sure to cut it into smaller pieces and if you would prefer pounding there is no issue with that you can go ahead and do it.","26 oz tomato paste","About 2 cups water"],"steps":["Pound together the onions, spring onions, garlic, chili pepper, bouillon cubes, and salt.","Dilute the peanut butter with enough water to make it smooth and pourable. If desired, strain it to remove any debris.","Season the chicken with vinegar and mustard powder.","Fry the chicken until browned on both sides, making sure it does not burn. Remove and set aside.","Add the pounded mixture to the pan along with any other vegetables, and fry it.","Mix in the peanut butter, tomato paste, chicken, and water. Let everything simmer until the sauce becomes thick and oil appears on top.","When it is fully done you can remove it and serve with white rice or any complimentary one of your choice."],"url":"https://en.wikibooks.org/wiki/User%3AGrace789%2FDamoda_(Groundnut_Stew)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Peanut_stew.jpg/960px-Peanut_stew.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Gored Gored (Ethiopian Raw Beef)","name":"Gored Gored (Ethiopian Raw Beef)","ingredients":["2 tablespoons niter kibbeh (spiced clarified butter), melted","1 tablespoon berbere spice blend","1 tablespoon freshly squeezed lime juice","1 teaspoon salt, or to taste","½ teaspoon freshly ground black pepper","¼ teaspoon cardamom","¼ teaspoon cayenne pepper, or to taste","1 pound high-quality beef, preferably tenderloin or sirloin, cut into bite-sized cubes","Fresh parsley or cilantro, chopped, for garnish","Injera (Ethiopian flatbread), for serving"],"steps":["In a large mixing bowl, combine the melted niter kibbeh, berbere spice blend, lime juice, salt, black pepper, cardamom, and cayenne pepper. Mix well to create a marinade.","Add the bite-sized beef cubes to the marinade and toss until they are well coated. Cover the bowl and let the beef marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.","Just before serving, remove the beef from the refrigerator and let it come to room temperature.","Transfer the marinated beef cubes to a serving plate, arranging them in a single layer.","Garnish with freshly chopped parsley or cilantro.","Serve the gored gored immediately with injera or other bread of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGored_Gored_(Ethiopian_Raw_Beef)","country":"Ethiopia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Gored_gored_plate%2C_July_2019.jpg/960px-Gored_gored_plate%2C_July_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomson200","licence":"CC0"},{"title":"Cookbook:Grilled Cheese Sandwich II","name":"Grilled Cheese Sandwich II","ingredients":["Mild cheddar cheese","Butter","Sturdy low-moisture bread"],"steps":["Slice the cheese ⅛-inch thick.","Butter the two slices of bread on one side each.","Cover a bread slice with cheese, over the unbuttered side. If you leave gaps, distribute them evenly throughout the middle.","Finish the sandwich with the other slice of bread; again, buttered side out.","Place the sandwich into a cool 2-sided contact-based cooking device, like a sandwich-iron, waffle iron, or a grill intended for cooking burgers. Heat the sandwich.","Remove the sandwich when all the cheese has melted and the outside is medium-dark brown and crispy.","Eat immediately. If you must set this sandwich down, use a heated plate or a loose paper towel to avoid letting condensation ruin the surface."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Cheese_Sandwich_II","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Grilled_Cheese_Sandwich_%2816938984390%29.jpg/960px-Grilled_Cheese_Sandwich_%2816938984390%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Green Chili Beef Stew","name":"Green Chili Beef Stew","steps":["Heat the oil in a skillet. Add the beef cubes, and brown on all sides. Transfer the browned meat to a stock pot.","Add the onions to the skillet, and sauté until they are browned.","Add the garlic to the onions, and cook for an additional couple of minutes.","Transfer the garlic and onions to the stock pot with the meat.","Add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 1–2 hours or until the meat is very tender.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Chili_Beef_Stew","pageImageChecked":true},{"title":"Cookbook:Green Bean Casserole","name":"Green Bean Casserole","ingredients":["8 cups cooked green beans","1 cup milk","2 ⅔ cups canned French fried onions, divided into 2 equal portions","¼ teaspoon ground black pepper","2 cans (21 ounces) cream of mushroom soup","2 teaspoons soy sauce"],"steps":["Preheat oven to 350°F (175°C).","Stir together beans, milk, ½ of onions, pepper, soup, and soy sauce in a 3-quart casserole dish.","Bake until hot, about 25 minutes.","Sprinkle top with rest of onions.","Bake another 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Bean_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Green_bean_casserole.jpg/960px-Green_bean_casserole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rick Kimpel from Spring, TX, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Grilled Aubergine","name":"Grilled Aubergine","ingredients":["1 ea. (375 g) large aubergine (eggplant)","Vegetable oil","2 tablespoons miso paste","1½ tablespoons sugar","2 tablespoons soup stock","1 teaspoon white sesame seeds"],"steps":["Wash the aubergine, and cut it into 2.5 cm slices lengthwise.","Brush the cut surfaces with oil.","Grill 7–10 cm from the source of the heat until the aubergine is tender and browned all over (about 5 minutes).","In a small saucepan combine the miso, sugar, and soup stock. Cook, stirring, over low heat until the mixture is smooth and hot. Do not let it boil.","Pour the sauce mixture over the aubergine.","In a small frying pan toast the sesame seeds until they jump, then sprinkle them over the aubergine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Aubergine","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/Grilled_Aubergine_and_Pesto_Sandwich03.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Homemade-Flavours","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Green Mango and Cumin Drink (Aam Panna)","name":"Green Mango and Cumin Drink (Aam Panna)","ingredients":["4 medium-sized green mangoes","½ cup (120 ml) sugar","2 level tablespoons (30 ml) rock salt","1 level teaspoon (5 ml) roasted cumin seeds","1 roasted chile (optional)","1 handful of fresh mint leaves"],"steps":["Cut mangoes into 3 slices each—2 from either side of the seed and 1 with the seed in it.","Pressure cook mangoes with one small cup of water. Turn off heat as soon as the pressure cooker whistles once.","Open cooker after 5–7 minutes and leave to cool.","Grind sugar and roasted cumin seeds using a food processor. If using chilli, grind that too.","Mince mint leaves in a food processor.","When cool, squeeze pulp of mangoes into a blender using hands. Discard skin and seeds.","Purée mango pulp until smooth.","Add ground sugar, rock salt, roasted cumin seeds, chilli powder, and minced mint leaves. Blend well.","Store in clean plastic or glass bottle. Refrigerate.","To serve, add 4–5 teaspoons of the mango mixture to a glass of water. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Mango_and_Cumin_Drink_(Aam_Panna)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Keri_Ka_Sharbat.JPG/960px-Keri_Ka_Sharbat.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Green Eggs and Ham","name":"Green Eggs and Ham","ingredients":["1 large raw bacon hock","2 eggs","Green food coloring","Blue food coloring"],"steps":["Place the bacon hock in a pot of water. Add green food color, following the manufacturer's guidelines.","Bring to the boil and simmer for 60–90 minutes.","Remove the hock and let it cool slightly.","Carefully remove the skin leaving the fat layer intact.","If the hock is the desired shade of green, place on an platter. If not, return to pot and add color until the right shade is reached. Transfer hock to platter.","Separate eggs into whites and yolks.","Poach the egg yolks in water with blue food coloring.","Poach the egg whites in uncolored water.","Place the egg whites on platter with hock, and place the yolks on the whites.","Serve using a tri-pronged fork."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Eggs_and_Ham","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Green_Ham_and_Eggs_Breakfast_with_Anthony_Brown.jpg/960px-Green_Ham_and_Eggs_Breakfast_with_Anthony_Brown.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maryland GovPics","licence":"CC BY 2.0"},{"title":"Cookbook:Green Chicken Curry with Coconut Milk","name":"Green Chicken Curry with Coconut Milk","steps":["Grind all the ingredients for the curry paste together with a mortar and pestle.","Fry the curry paste with oil for a couple of minutes in a big pot. Add leeks and bell pepper. Shortly after, add the coconut milk, cover, and let simmer 20–30 minutes.","Meanwhile, crush garlic into a bowl with some soy sauce and mix in the chicken meat cubes. Let marinate.","Fry the marinated meat with oil.","Add the cooked meat to the curry pot, then season with basil, salt, and fish sauce to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Chicken_Curry_with_Coconut_Milk","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Thai_Green_Curry%2CJasminRice%2CChilli_Basil_Chicken_%2C_HomeMade.jpg/960px-Thai_Green_Curry%2CJasminRice%2CChilli_Basil_Chicken_%2C_HomeMade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PallaviKhale","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grill Seasoning","name":"Grill Seasoning","steps":["Combine all ingredients in an airtight container with a shaker lid.","Use as desired or as directed in a given recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrill_Seasoning","pageImageChecked":true},{"title":"Cookbook:Grilled Bananas with Coffee Syrup","name":"Grilled Bananas with Coffee Syrup","ingredients":["6 bananas, halved but unpeeled","1 cup weak brewed coffee","¼ cup white granulated sugar","½ stick cinnamon","½ cup heavy cream","2 tbsp coffee liqueur","1 pinch salt","2 tbsp butter"],"steps":["Combine all ingredients except bananas in a large saucepan. Bring to a boil over medium high heat until reduced to ½ cup. Remove from heat and set aside.","Brush bananas liberally with coffee mixture. Grill over medium high heat just until marked and slightly charred.","Remove from heat, peel, and drizzle several more spoonfuls of syrup over bananas. Serve with remaining syrup on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Bananas_with_Coffee_Syrup","pageImageChecked":true},{"title":"Cookbook:Greek-Style Grilled Chicken","name":"Greek-Style Grilled Chicken","ingredients":["1 ea. (3–4 pounds) whole broiler/fryer chicken, cut into serving pieces","1 tbsp dried oregano","1 tbsp dried thyme","1 tbsp dried mint flakes","2 tsp dried rosemary","Salt","Freshly-ground black pepper","1 tbsp garlic powder","Extra-virgin olive oil"],"steps":["Brush chicken pieces with olive oil. Set aside.","Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.","Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.","Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F.","Remove to a plate and cover with foil. Let rest 10 minutes before serving warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreek-Style_Grilled_Chicken","country":"Greece","pageImageChecked":true},{"title":"Cookbook:Greek Yogurt Sauce","name":"Greek Yogurt Sauce","ingredients":["1 ½ cups plain yogurt","¼ cup freshly-squeezed lemon juice","¼ cup extra-virgin olive oil","2 tbsp dried oregano","1 tbsp minced garlic","Salt to taste","Freshly-ground black pepper to taste","¼ ea. small red onion, finely diced","1 ½ tsp fresh rosemary, finely chopped","2 tbsp flat-leaf parsley, finely chopped"],"steps":["Pulse all ingredients in a food processor until relatively smooth.","Pour into your dipping bowl, and serve with a Greek-style dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreek_Yogurt_Sauce","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg/960px-Tzatziki_meze_or_appetizer%2C_also_used_as_a_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikodem Nijaki","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Green Leaf Juice","name":"Green Leaf Juice","ingredients":["120 mL (½ cup) freshly-squeezed lime juice","490 g (17 oz / ½ each) pineapple","238 g (8 oz / 6 leaves) Swiss chard or collard greens","124 g (4 oz / 1 bunch) fresh cilantro","26 g (1 oz / 1 piece) fresh ginger root"],"steps":["Squeeze the lime juice into the container where the juice extractor dispenses the juice.","Cut the pineapple, removing the outer spiny flesh, the top, the bottom and the pithy core.","Cut the pineapple into long thin strips that can be easily inserted into the juice extractor. Run the pineapple through the juice extractor.","Tear the greens into smaller pieces that can be put into the juice extractor easily. Run the greens through the juice extractor.","Run the cilantro through the juice extractor.","Run the ginger root through the juice extractor.","Stir the juice mixture well, and serve the green juice over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Leaf_Juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/How_to_know_wild_fruits%3B_a_guide_to_plants_when_not_in_flower_by_means_of_fruit_and_leaf_%281905%29_%2814743647966%29.jpg/960px-How_to_know_wild_fruits%3B_a_guide_to_plants_when_not_in_flower_by_means_of_fruit_and_leaf_%281905%29_%2814743647966%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"Cookbook:Green Bean Casserole (Vegan)","name":"Green Bean Casserole (Vegan)","ingredients":["¼ cup nutritional yeast","½ tsp crushed red pepper","1 red onion, sliced","1 tbsp coconut oil","1 ½ tsp salt","1 ½ cups water","1 ½ cups mushroom, chopped","1 ½ lb green beans","2 cups chopped parsnips","3 cloves garlic, minced","Pepper to taste"],"steps":["In a wide-bottomed saucepan, add ½ tablespoon of coconut oil and set to low heat. Add the onions and cook for 30 minutes. Stir occasionally to caramelize. If the onions look dry, splash a bit of water into the pan.","Put the parsnips in a steamer for about 10 minutes. Set aside and let them cool.","Remove the ends of the green beans and cut them into 2-inch (5 cm) pieces. Steam them for 8 minutes. Set them aside in an 8×8-inch (200×200 mm) baking dish.","Once the onions have caramelized, set them aside. Sauté the mushrooms in the same pan for one minute.","Add garlic, and stir for 5 minutes.","Add half of the garlic and mushroom mixture to the green beans.","Preheat the oven to .","Put the other half of the garlic and mushroom mixture, as well as the steamed parsnips in a blender. Add the nutritional yeast, salt, pepper, and red pepper. Blend until smooth.","Pour the blended mixture over the mushrooms and green beans. Stir to coat, and top with the caramelized onions.","Bake for 30 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Bean_Casserole_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Green Bean Casserole with Pimento","name":"Green Bean Casserole with Pimento","steps":["In a lightly buttered 1½-quart casserole dish, combine green beans, onions, diced pimento, and mushroom soup.","Combine topping ingredients; sprinkle over the top of the casserole.","Bake, uncovered, at for 25–30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Bean_Casserole_with_Pimento","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Green_bean_casserole.jpg/960px-Green_bean_casserole.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rick Kimpel from Spring, TX, USA","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Green Spinach Food Coloring","name":"Green Spinach Food Coloring","ingredients":["100 g washed spinach leaves","½ cup (125 ml) water","3 tablespoons white granulated sugar","½ teaspoon lemon juice"],"steps":["Blanch the spinach by boiling in a large volume of water for 2 minutes (until bright green) then draining and quickly transferring to cold water. Let rest 1–2 minutes.","Drain the spinach and blend it to a purée with the ½ cup (125 ml) water.","Using a cheesecloth, strain the purée into a bowl to extract the juice.","Pour the juice into a pan and add sugar.","Turn the heat to medium-high, and stir to dissolve the sugar.","Skim off and discard any foam that collects at the surface of the liquid.","Turn the heat to high and boil until the liquid reduces to a single-thread consistency.","Turn off the heat and stir in the lemon juice.","Cool slightly, then pour into an airtight jar and cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGreen_Spinach_Food_Coloring","pageImageChecked":true},{"title":"Cookbook:Grenadine","name":"Grenadine","ingredients":["½ cup (120 ml) pomegranate juice","½ cup (120 ml) white sugar"],"steps":["Mix the juice and sugar in a pot or saucepan.","Boil the juice and sugar, stirring constantly, until it becomes a thick and viscous syrup resembling dark honey.","Remove from the heat, and let it cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrenadine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Grenadine.jpg/960px-Grenadine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Coatilex","licence":"Public domain"},{"title":"Cookbook:Grenadine Soda","name":"Grenadine Soda","ingredients":["1 volume grenadine","5 volumes cold carbonated water"],"steps":["Combine grenadine and carbonated water until well-mixed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrenadine_Soda","pageImageChecked":true},{"title":"Cookbook:Grilled Peanut Butter Sandwiches","name":"Grilled Peanut Butter Sandwiches","ingredients":["2 tablespoons peanut butter","2 slices white bread","Butter or margarine"],"steps":["Spread peanut butter between bread slices.","Spread outsides of bread with softened or melted butter or margarine.","Cook in a non-stick skillet on medium heat, turning a few times, until bread is golden brown and peanut butter is melted.","Serve with plenty of milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Peanut_Butter_Sandwiches","country":"United States","pageImageChecked":true},{"title":"Cookbook:Grilled Portobello Mushrooms","name":"Grilled Portobello Mushrooms","ingredients":["1 large portobello mushroom per person","Olive oil","Salt (as desired)"],"steps":["Remove stems from the mushrooms, then wash and dry them.","Brush with olive oil.","Grill for about 10 minutes, alternating sides, until both sides are grill-marked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Portobello_Mushrooms","pageImageChecked":true},{"title":"Cookbook:Grilled Dog","name":"Grilled Dog","steps":["Cut dog up into about 12–16 large pieces.","In a food processor, blend together all the marinade ingredients.","Combine the dog pieces and marinade in a large container. Let marinate for at least 2 hours in the fridge.","Put dog pieces on a charcoal grill, cover, and let it cook over warm coals. Flip and baste occasionally for about 1 hour or until meat is tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Dog","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Grilled Filet Mignon with a Cognac Reduction","name":"Grilled Filet Mignon with a Cognac Reduction","ingredients":["4 filet mignons, 1½ in (4 cm) thick","2 tbsp coarsely-ground black pepper","Kosher salt","2 tbsp Dijon mustard","1 cup (250 ml) cognac"],"steps":["Sprinkle filet mignons with kosher salt on both sides.","Coat filet mignons with mustard on both sides and press into the black pepper, pressing lightly to help adhesion.","Grill steaks over high heat for 1 minute per side, then place on a new medium burner until interior temperature reaches 140°F (60°C). Remove and keep warm.","Place cognac in a small saucepan, and boil over high heat until reduced by ⅓.","Serve filet mignons with cognac reduction drizzled on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Filet_Mignon_with_a_Cognac_Reduction","pageImageChecked":true},{"title":"Cookbook:Grilled Ribeye Steak","name":"Grilled Ribeye Steak","steps":["Combine all rub ingredients.","Coat steaks with mustard and apply rub to steaks.","Refrigerate for 30 minutes.","Heat a grill as high as it will go.","Place steaks on grill and cook 2–3 minutes per side.","Move steaks to medium grill heat. Cook until desired doneness, turning frequently.","Remove and let rest 10 minutes; slice thinly across the grain on a bias and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Ribeye_Steak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Ribeye_steak%2C_hot_off_the_grill.jpg/960px-Ribeye_steak%2C_hot_off_the_grill.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HungryHuy","licence":"CC BY 2.0"},{"title":"Cookbook:Grilled Pork Loin","name":"Grilled Pork Loin","ingredients":["2 Tbsp Dijon mustard","2 Tbsp cider vinegar","1 boneless pork loin roast","3 Tbsp Barbecue Rub"],"steps":["Combine mustard and vinegar, and rub all over pork.","Coat pork evenly with the Barbecue Rub.","Grill on a preheated grill, turning often until internal temperature reaches 145°F (63˚C).","Remove and let rest for 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Pork_Loin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Pork_shoulder_loin_grilled_with_ginger_set_meal_of_Matsuya.jpg/960px-Pork_shoulder_loin_grilled_with_ginger_set_meal_of_Matsuya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"毒島みるく","licence":"CC0"},{"title":"Cookbook:Grilled Pork Chops","name":"Grilled Pork Chops","ingredients":["1 cup salt","¾ cup honey","2 cups apple cider vinegar, heated","4 sprigs fresh rosemary, finely chopped","10 sprigs fresh thyme, finely chopped","1 ½ tablespoons cayenne pepper","2 tablespoons minced garlic","2 pounds ice","4 thick-cut pork rib chops","2 tablespoons black peppercorns, cracked","1 tablespoon smoked paprika","1 tablespoon ancho chile powder"],"steps":["Combine honey, salt, vinegar, rosemary, thyme, cayenne pepper, and minced garlic in a plastic zip-top bag. Add ice, and shake the bag until ice is mostly melted and mixture has cooled down.","Insert pork chops into the bag, and refrigerate for 1–2 hours.","Combine cracked peppercorns, paprika, and chili powder.","Take the pork out of the mixture and pat dry with paper towels. Discard remaining marinade.","Rub pepper mixture on both sides of each pork chop.","Quickly grease a high-heat grill with a flame-resistant towel soaked in oil and tied with twine.","Grill pork chops, covered, 2 minutes. Rotate 90 degrees, and cook for another 2 minutes. Flip and repeat this process on the other side.","Move to a plate and let rest, uncovered, for 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Pork_Chops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Grilled_pork_chops.jpg/960px-Grilled_pork_chops.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roderick Suñaz Sumalinog","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grilled Pork Tenderloin","name":"Grilled Pork Tenderloin","steps":["Combine marinade ingredients in a small saucepan. Pour half into a large zip-top plastic bag, reserving the other half in the fridge. Add pork to the bag, remove extra air, and marinate in the fridge for 24 hours.","Remove pork from marinade. Discard the bag and the marinade in the bag. Allow the pork to drain as necessary.","Combine rub ingredients, and rub all over pork.","Moisten newspaper with oil and wad up under a large chimney starter with charcoal in it. Light and wait 15 minutes.","Once charcoal has heated, disperse evenly around bottom of grill. Add soaked chips, replace grate, and place pork in the center. Cover and cook for 1 ½ minutes (or a bit more, use your judgment).","Flip to another side and cook 1 ½ more minutes and repeat until pork has cooked for at least 12 minutes and until the internal temperature reaches at least 145°F (63˚C).","Make a large foil pouch (or use a covered dish) and place pork inside. Pour in reserved marinade (warmed to at least 145°F) and let rest for 10 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Pork_Tenderloin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Grilled_Pork_Tenderloin_and_Veggies_%282694494082%29.jpg/960px-Grilled_Pork_Tenderloin_and_Veggies_%282694494082%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ryan Snyder","licence":"CC BY 2.0"},{"title":"Cookbook:Grilled Lamb Chops","name":"Grilled Lamb Chops","ingredients":["4 thick-cut bone-in lamb loin chops","1 tsp rosemary, finely chopped","2 tsp thyme, finely chopped","Salt","Freshly-ground black pepper","1 Tbsp smoked paprika","½ head garlic","4 tsp cayenne pepper","Olive oil"],"steps":["Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.","Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops.","Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.","Remove and let rest 7 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Lamb_Chops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Liat_Portal_for_Foodie_Disorder_-_Homemade_Lamb_Chops_with_Rice_and_Grilled_Vegetables.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Homemade_Lamb_Chops_with_Rice_and_Grilled_Vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grilled Cornish Hens","name":"Grilled Cornish Hens","ingredients":["1 tbsp salt","1 tbsp freshly-ground black pepper","1 ½ tbsp cayenne pepper","1 ½ tbsp smoked paprika","2 tbsp lemon pepper","2 tsp dried rosemary","1 tbsp garlic powder","2 spatchcocked Cornish/Rock Game Hens","Bacon fat, melted"],"steps":["Combine all seasonings.","Brush hens with bacon fat. Massage seasoning mixture into hens. Refrigerate for at least 1 hour.","Preheat a charcoal grill using a chimney.","Place hens on the grill. Grill them, turning constantly, until internal temperature of both the thigh and breast reach 165°F.","Remove hens from grill and let rest 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Cornish_Hens","pageImageChecked":true},{"title":"Cookbook:Grilled Fruit Pouches","name":"Grilled Fruit Pouches","ingredients":["4 peaches, peeled and sliced into eighths","2 cups crystallized ginger, crushed","4 plums, quartered","6 tbsp white granulated sugar","½ cup (1 stick) unsalted butter, divided","6 oz brandy","1 pinch of salt","1 tbsp finely-grated lemon zest"],"steps":["In a large bowl, toss together fruit, sugar, salt, lemon, and brandy. Set aside.","In four large sheets of aluminum foil, scatter a foundation of crystallized ginger.","Place the fruit mixture on top of the ginger. Top with 1 tablespoon of the butter. Fold into a pouch.","Place pouches in the hot coal area of a kettle grill. Cook 7 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Fruit_Pouches","pageImageChecked":true},{"title":"Cookbook:Grilled Mesquite Meatloaf","name":"Grilled Mesquite Meatloaf","ingredients":["2 Tbsp olive oil","½ large onion, diced","1 tsp salt, plus a pinch","3 Tbsp minced garlic","½ cup diced celery","1 pound (450 g) ground chuck (20% fat)","2 lemons, juiced","1 tsp freshly-ground black pepper","1 ½ tsp red pepper flakes","¼ cup Worcestershire sauce","½ cup panko breadcrumbs","2 Tbsp ketchup","½ pound (225 g) charcoal briquets","1 cup soaked mesquite chips"],"steps":["Heat oil in a large sauté pan over medium-high heat. Add onion and a pinch of kosher salt, and cook until translucent.","Add garlic and cook until garlic reaches a golden color.","Add celery and cook until lightly browned around edges. Set aside until cool.","Mix together ground chuck, onion mixture, lemon juice, pepper, red pepper flakes, Worcestershire sauce, and breadcrumbs. Shape into a 3½ x 7½-inch loaf about 2 inches thick. Brush with ketchup and set aside.","Heat charcoal in a large chimney starter. Once hot, evenly distribute around the bottom of the grill and mix with mesquite. Reapply the grate and place the loaf on top.","Grill, covered, turning often, until internal temperature reaches 160°F (72˚C).","Remove from heat and let rest for 10 minutes.","Serve thick slices with mashed potatoes, roast vegetables, and gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Mesquite_Meatloaf","pageImageChecked":true},{"title":"Cookbook:Grilled Salmon with Mango Salsa","name":"Grilled Salmon with Mango Salsa","ingredients":["4 ea. (24 ounces) wild salmon fillets with skin on one side","Salt","Freshly-ground black pepper","Olive oil","1 large mango, peeled and finely diced","½ lime, juiced","2 jalapeño chiles, seeded and minced","2 Tbsp fresh mint, finely chopped","1 Tbsp honey","½ tsp coarse sea salt","A flame-resistant towel tied with twine and soaked in neutral oil"],"steps":["First, make the salsa. In a large bowl, combine mango, lime juice, jalapeños, mint, honey, and sea salt. Refrigerate until needed.","Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill. Reapply the grate.","Quickly grease the grate with the oil-soaked towel.","Brush salmon liberally with olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Place salmon on grill, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.","Move to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving with salsa."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Salmon_with_Mango_Salsa","pageImageChecked":true},{"title":"Cookbook:Grilled Chicken and Arugula Salad","name":"Grilled Chicken and Arugula Salad","ingredients":["2 boneless skinless chicken breasts","2 cups tightly-packed arugula, roughly chopped","2 tbsp freshly-squeezed lemon juice","1 tsp Dijon mustard","6 tbsp extra-virgin olive oil, plus more for the chicken","Salt","Freshly-ground black pepper","Shaved (not grated) Parmeggiano-Reggiano cheese"],"steps":["Brush both sides of chicken with extra-virgin olive oil. Season both sides liberally with salt and freshly-ground black pepper.","Grill over a preheated charcoal grill, turning often, until internal temperature reaches 165°F/73.8°C.","Move to a plate and cover with aluminum foil. Let rest 10 minutes before shredding with two forks.","Whisk together mustard and lemon juice. Slowly whisk in olive oil. Season, if desired, with kosher salt and freshly ground black pepper.","Toss chicken with arugula and dressing.","Top with shaved Parmeggianno-Reggiano cheese and serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Chicken_and_Arugula_Salad","pageImageChecked":true},{"title":"Cookbook:Grilled Salmon with Lemon Butter Sauce","name":"Grilled Salmon with Lemon Butter Sauce","ingredients":["4 ea. (24 ounces) skin-on Coho salmon fillets","Olive oil","Salt","Freshly-ground black pepper","1 stick unsalted butter, softened","½ lemon, juiced","A flame-resistant towel tied with twine and soaked in oil"],"steps":["Brush salmon with olive oil and sprinkle liberally with salt and freshly ground black pepper. Set aside.","Heat a large chimney starter's worth of charcoal briquets. Once hot, disperse evenly around the bottom of the grill and reapply the grate.","Quickly grease the grate with the towel. Add salmon fillets, skin side down, and cook, covered, turning often, until fish is pink throughout and flakes easily when tested with a fork.","Remove and keep warm.","Fold together lemon and butter. Melt over medium heat in a large saucepan.","Drizzle butter over salmon fillets and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Salmon_with_Lemon_Butter_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Grilled_Salmon.jpg/960px-Grilled_Salmon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chefranagomes","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Grilled Radicchio with Bacon Dressing","name":"Grilled Radicchio with Bacon Dressing","ingredients":["1 large radicchio, quartered","½ cup extra-virgin olive oil, divided","Kosher salt","Freshly-ground black pepper","2 Tbsp red wine vinegar","1 tsp Dijon mustard","2 Tbsp rendered bacon fat","4 slices cooked bacon, crumbled"],"steps":["Toss radicchio with ¼ cup olive oil. Sprinkle liberally with kosher salt and freshly-ground black pepper.","Place on a medium grill and cook until marked on all sides and heated through.","Meanwhile, whisk together vinegar and mustard. In another bowl, combine remaining olive oil and bacon fat. Slowly stream oil mixture into vinegar mixture while whisking continuously.","Drizzle dressing over radicchio and sprinkle with bacon. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Radicchio_with_Bacon_Dressing","pageImageChecked":true},{"title":"Cookbook:Grilled Prime Rib","name":"Grilled Prime Rib","ingredients":["1 ea. 4-bone standing beef rib roast","Prime Rib Seasoning","Olive oil"],"steps":["Brush roast with olive oil. Season all sides liberally with the prime rib seasoning.","Place roast on a medium grill. Cook, turning often, until internal temperature reaches 135°F for medium rare, 145°F for medium, and 160°F for well/toast.","Remove and cover with aluminum foil. Let rest 10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Prime_Rib","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/French_Dip_Thinly_sliced_roasted_prime_rib_piled_high_on_a_house-made_French_roll.jpg/960px-French_Dip_Thinly_sliced_roasted_prime_rib_piled_high_on_a_house-made_French_roll.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neeta Lind","licence":"CC BY 2.0"},{"title":"Cookbook:Grilled Filet Mignon","name":"Grilled Filet Mignon","ingredients":["4 ea. (20–28 oz) 1 inch-thick tenderloin steaks","Montreal Steak Seasoning","Olive oil","⅔ cup untreated mesquite chips, soaked in water 30 minutes"],"steps":["Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.","Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Rotate 90 degrees, and cook for another ½ minute. Flip and repeat 1 more time.","Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145°F for medium rare.","Remove to a plate and let rest 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Filet_Mignon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Filet_Mignon_with_Asparagus_Spears.jpg/960px-Filet_Mignon_with_Asparagus_Spears.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robspinella","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grilled Peaches with Vanilla Maple Sauce","name":"Grilled Peaches with Vanilla Maple Sauce","ingredients":["4 ripe yellow peaches, halved and pitted","Granulated sugar","½ cup maple syrup","1 Tbsp pure vanilla extract","¼ cup unsalted butter, melted","1 pinch of salt","¼ cup peach nectar"],"steps":["Combine all ingredients except peaches and sugar. Bring to a boil over high heat in a large saucepan, and simmer until reduced by half.","Dip cut side of peaches into hot mixture. Sprinkle cut side liberally with sugar.","Place peaches cut-side down on a high-heat grill until marked and slightly charred. Serve warm with remaining sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Peaches_with_Vanilla_Maple_Sauce","pageImageChecked":true},{"title":"Cookbook:Grilled Eggplant with Garlic Butter","name":"Grilled Eggplant with Garlic Butter","ingredients":["1 tbsp minced garlic","1 stick (½ cup) butter, softened","2 medium eggplants, sliced ½ inch thick","Salt","Freshly-ground black pepper","Olive oil"],"steps":["Fold garlic into butter. Shape into a narrow log using parchment or wax paper, and refrigerate until needed.","Sprinkle all sides of eggplant with salt. Let sit 15 minutes or until it \"sweats\". Leave it without touching.","Rinse eggplant. Pat dry with paper towels, and brush with olive oil.","Season liberally on both sides with salt and freshly ground black pepper.","Preheat grill to medium-high heat.","Add eggplant to grill, and cook until marked and slightly charred on both sides.","Place a pat of butter mixture on top of each piece and wait until butter is melted before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Eggplant_with_Garlic_Butter","pageImageChecked":true},{"title":"Cookbook:Guacamole I","name":"Guacamole I","ingredients":["4 avocados","2 tablespoons pico de gallo","Juice of ½ lime","2 chopped Jalapeño OR 2 tablespoons of crushed red pepper OR 1 tablespoon of cayenne pepper","1 teaspoon salt","4 teaspoons olive oil","1 ½ teaspoon minced garlic","½ teaspoon of ground black pepper","1 minced jalapeño OR 2 minced serrano chiles OR 2 tablespoon minced of any chile pepper like (adjust for spiciness)"],"steps":["Halve and pit the avocados.","Score the avocado flesh in a criss-cross pattern without cutting through the skin.","Scoop out the flesh of one half with a large spoon and place in mixing bowl.","Add the lime juice and stir to evenly coat the avocados.","Stir in the pico de gallo, garlic, oil, jalapeño, salt, red pepper, and black pepper, mashing and tossing the avocado pieces until thoroughly mixed.","Scoop out the remaining avocado chunks and gently mix and toss in the larger pieces. The guacamole is the right consistency when more large pieces than mashed parts remain.","Garnish with a sprig of cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_I","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Guacamole_in_a_bowl_by_Jon_Sullivan_%284_April_2004%29.jpg/960px-Guacamole_in_a_bowl_by_Jon_Sullivan_%284_April_2004%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Grilled Vegetable Sandwich","name":"Grilled Vegetable Sandwich","ingredients":["2 slices of bread (preferably organic wholemeal bread)","Sliced vegetables (e.g. mushrooms, courgettes, tomatoes, peppers, etc.)","1 tablespoon olive oil","1 teaspoon oregano"],"steps":["Place bread slices next to each other on a baking tray.","Arrange the vegetables evenly across both slices.","Drizzle the olive oil over the vegetables, and add liberal sprinklings of oregano.","Broil on medium-high heat for 5–10 minutes, or until golden brown.","Serve open-faced, or carefully combine the two parts of the sandwich."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Vegetable_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Liat_Portal_for_Foodie_Disorder_-_Open_grilled_cheese_sandwich_in_Tel_Aviv.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Open_grilled_cheese_sandwich_in_Tel_Aviv.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Guacamole Dip","name":"Guacamole Dip","ingredients":["1 ripe avocado","1 cup cream, sour cream, or yoghurt","1 clove garlic","¼ regular onion, cut in large pieces","4 cilantro stems with leaves","1 serrano chile pepper (optional)","Milk to thin the dip, as needed","Salt to taste"],"steps":["Put the garlic, onion pieces, cilantro and serrano pepper into a blender or food processor. Pulse for a few seconds—don't over do it.","Halve the avocado and scoop the flesh into the bowl. Add the cream and pulse the blender for a few seconds.","Taste the mixture and add salt or more seasonings as desired.","Pulse the blender a little bit more. If the mixture is too thick, add a tablespoon of milk and pulse the blender.","Serve immediately or store by covering the mixture with plastic wrap."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_Dip","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Guacamole_IMGP1271.jpg/960px-Guacamole_IMGP1271.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikodem Nijaki","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Grits with Cheese","name":"Grits with Cheese","ingredients":["4 cups water","1 cup grits","½–1 tsp salt","Black pepper to taste","Butter or margarine","Grated cheddar cheese"],"steps":["Bring the water to a boil in a 1–2 quart saucepan.","Add the grits, stirring constantly.","Reduce heat to low, stirring occasionally until until grits begin to thicken.","Cover and continue to cook on low heat for about 5–6 minutes. Stir occasionally to avoid sticking. If the grits become too thick, stir in a small amount of water.","Adjust the seasoning before serving, adding black pepper to taste.","Serve with a pat of margarine, butter, or grated cheese on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrits_with_Cheese","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/Grits_with_cheese%2C_bacon%2C_green_onion_and_poached_egg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Farther Along","licence":"CC BY 2.0"},{"title":"Cookbook:Grotten Hans (Steamed Sweet Bread)","name":"Grotten Hans (Steamed Sweet Bread)","steps":["Cream together lard, sugar and salt. Mix in eggs.","Combine flour and baking powder. Add this flour mixture to the lard mixture alternatively with the milk. Mix well.","Pour batter into a well-greased 2-pound coffee can or other heat-safe mold. A piece parchment paper on the bottom of the can works well to prevent sticking. Cover with foil, and tie this on with a string.","Set this tin into a large pot of hot water a few inches (~3) deep. Let steam for 2 hours.","Mix raisins, water, lemon juice, cinnamon and sugar in a saucepan. Simmer for 1 hour. Mix in a bit or cornstarch, and cook until thickened.","Unmold the grotten hans, and serve with the sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrotten_Hans_(Steamed_Sweet_Bread)","country":"Germany","pageImageChecked":true},{"title":"Cookbook:Gunkanmaki (Topped Oval Sushi)","name":"Gunkanmaki (Topped Oval Sushi)","steps":["Cut nori into strips 1 inch wide and long enough to fully surround your sushi rice with at least 1 inch of overlap.","Form the sushi rice into oval pieces approximately 1 inch wide by 1¼ inch long by 1 inch high.","Starting with one end of a nori strip, fully wrap the nori around the sushi rice. Wet the inside of the overlapping nori, and press over the first end to seal the roll.","Stand the rolled rice up, and place the desired topping(s) on top of the roll as shown in the images."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGunkanmaki_(Topped_Oval_Sushi)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Corn_gunkanmaki_of_Moriya_Sakanaya_Uohei.jpg/960px-Corn_gunkanmaki_of_Moriya_Sakanaya_Uohei.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nkanplain (talk)","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Ground Tofu","name":"Ground Tofu","ingredients":["2 tablespoons wheat-free low-sodium tamari","¼ teaspoon yeast extract","½ teaspoon beet juice (for example, from canned beets)","¼ teaspoon powdered shiitake mushroom (see notes)","¼ onion powder","4 ounces (110 g) extra-firm tofu","Canola oil"],"steps":["Make the marinade by mixing together tamari, yeast extract, beet juice, shiitake powder, and onion powder in a small mixing bowl. Make sure the mushroom powder and yeast extract are evenly incorporated with no lumps.","Drain the tofu, pressing it to get rid of as much moisture as possible. Combine marinade with tofu, crushing the tofu into small pieces and allowing it to absorb the liquid evenly. Placing the tofu in a zip-top bag, pouring the marinade over it, sealing it, and then crushing the tofu with the fingers works well. You want no pieces of tofu larger than a fingernail.","Allow sufficient time for the marinade to soak completely into the tofu, such as several hours or overnight.","Heat a medium-sized non-stick skillet over medium heat. Using a small amount of canola oil—just enough to coat the cooking surface—sauté the tofu, browning it to a golden color. Between the marinade and heat, it will achieve a medium-brown, but won't achieve the deep brown of ground beef or commercial ground beef substitute.","Once the tofu is browned, it will still be quite soft. You can improve its texture by spreading it out in the hot pan and allowing it to cool for some time.","Store the ground tofu in the refrigerator. It can be reheated by heating it through in a skillet for whatever application you desire. It can be used as a filling for tacos, sloppy joes, meat sauces for pasta, and the like."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGround_Tofu","pageImageChecked":true},{"title":"Cookbook:Gudeg (Green Jackfruit Stew)","name":"Gudeg (Green Jackfruit Stew)","ingredients":["½ lb (250 g) jackfruit","5 shallots","10 candlenuts","10 garlic cloves","4 Indian bay leaves / salam","2 inches bruised galangal","2½ tsp (12 g) coriander seeds","1¼ tsp (6 g) cumin","¼ cup (62 ml) coconut sugar","2 cup (500 ml) coconut milk","2 tsp (30 g) tamarind","2 lb (1 kg) chicken (cut into small pieces with bone)"],"steps":["Cut jackfruit into 1 inch-thick pieces and wash.","Boil jackfruit in water until tender. Drain.","Grind shallots, candle nuts, garlic, salam leaves, and galangal together until fragrant. Add the chicken pieces and toss to coat.","Stir-fry chicken until it changes color. Add 4 cups of water and coconut sugar, and bring to a boil.","Add jackfruit and simmer until chicken and vegetables are tender.","Add coconut milk 5 minutes before it's done; bring back to a boil.","Serve hot with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGudeg_(Green_Jackfruit_Stew)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Grilled Steak","name":"Grilled Steak","ingredients":["2 sirloin-cut beef steaks","1 pinch salt or seasoning salt","1 pinch garlic powder","1 pinch marjoram","1 pinch coriander","1 pinch thyme","1 pinch savory","1 pinch basil"],"steps":["If steaks are frozen, thaw for about an hour before cooking.","Heat the grill to appropriate setting for barbecue (lower heat is better).","Sprinkle everything but the garlic powder and coriander on the steaks while grill is heating. Lightly shake on the garlic and coriander.","Grill the blank side of steak first for about 7–10 minutes, then flip and repeat.","Cook to desired doneness—for medium cook for about another 5 minutes after the first 14, depending on your heat setting. The internal temperature should be at least 145°F, followed by a 3 minute rest before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Steak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Charcoal_Steak.jpg/960px-Charcoal_Steak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WikiForAfrica","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Grilled Sliders","name":"Grilled Sliders","ingredients":["1 pound ground chuck","1 pound ground sirloin","1 tsp salt","1 tsp freshly-ground black pepper","2 tsp garlic powder","2 tsp dried rosemary","Olive oil","8 ea. 3-inch hamburger or potato buns, split in half","Mayonnaise"],"steps":["Preheat oven to 250°F and a grill or grill pan to 350°F.","Toast buns in hot oven. Set aside.","Combine salt, pepper, garlic powder, and rosemary. Set aside.","Combine chuck and sirloin, and place on a parchment-lined sheet pan. Cover with a sheet of plastic wrap and roll out until the meat fills the pan.","Remove plastic and, using a pizza cutter or wheel, cut into 16 equal squares.","Brush patties with olive oil and season on both sides with seasoning mixture.","Cook patties on the preheated grill for 2–3 minutes per side.","Spread buns with mayonnaise. Place a patty on top of a bun half and top with the other half. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Sliders","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Grilled_Beef_Tenderloin_Slider_%2827765327744%29.jpg/960px-Grilled_Beef_Tenderloin_Slider_%2827765327744%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HarshLight from San Jose, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Grilled Summer Fruit","name":"Grilled Summer Fruit","steps":["Combine all syrup ingredients in a large saucepan, and bring to a boil over high heat until reduced by ⅓. Set aside until cool.","Skewer plums through the side on the toothpicks. Brush cut side of all fruits liberally with syrup, and place syrup-side down on a medium high grill until marked.","Remove from grill, and serve warm with remaining syrup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Summer_Fruit","pageImageChecked":true},{"title":"Cookbook:Grilled Sirloin Steak","name":"Grilled Sirloin Steak","ingredients":["1 top sirloin steak (also known as top butt, center cut sirloin, or hip steak)","Olive oil","Salt","Freshly-ground black pepper","1 tbsp unsalted butter, room temperature"],"steps":["Brush steak with olive oil. Sprinkle both sides liberally with salt and freshly ground black pepper.","Place steak on a high grill. Cook 1 minute, then rotate 90° and cook for another 1 minute. Flip and repeat this process for the other side.","Move to medium heat and cook, turning often, until desired \"doneness\" is achieved.","Remove to a plate and top with butter. Cover with aluminum foil and let rest 10 minutes.","Slice thinly across the grain on a bias. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGrilled_Sirloin_Steak","pageImageChecked":true},{"title":"Cookbook:Guacamole (Chile- and Herb-Free)","name":"Guacamole (Chile- and Herb-Free)","ingredients":["2 ripe avocados","2 tomatoes, chopped","½ onion, chopped","Salt to taste","Juice of ½ lime"],"steps":["Gently slice avocado and remove pit.","Add avocado to a bowl and mash until smooth.","Add chopped tomatoes and onion.","Squeeze lime on the mixture.","Add salt and stir.","If desired, eat with chips, bread, or salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_(Chile-_and_Herb-Free)","pageImageChecked":true},{"title":"Cookbook:Guacamole (Chile-Free)","name":"Guacamole (Chile-Free)","ingredients":["2 very ripe avocados","1 clove of garlic, minced","Juice of 1 ½ limes","1 small red onion, diced very small","1 small tomato, diced very small","2 tbsp chopped cilantro (coriander leaves)","Salt to taste"],"steps":["Put everything except the avocados into a medium-sized mixing bowl.","Halve the avocados and scoop the flesh into the bowl. Using a large fork (or a blender), mash the avocados and combine with all the other ingredients.","Taste the mixture and add anything you think necessary (be aware that the flavors, especially the lime, will soften a little by the time it is served)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_(Chile-Free)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Restaurant_Guacamole%2C_Valdivia._-_panoramio.jpg/960px-Restaurant_Guacamole%2C_Valdivia._-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adolto Toloza","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Guacamole II","name":"Guacamole II","ingredients":["3 whole avocados, ripe but not over-ripe","1 lime","3 cloves of garlic, finely chopped","2–3 whole red chilli peppers, finely chopped","Salt"],"steps":["Prepare avocados by halving and removing the stone. The simplest way to do this is to hold the avocado in the palm of your hand and strike the stone squarely and firmly with a chef's knife—the knife will then pull the stone out easily. If it doesn't come out easily, the avocado isn't ripe enough.","Reserve one half avocado. Skin and blend the rest using a hand-held food processor.","Add the juice of the lime, chillies, and garlic. Add generous salt to taste.","Roughly chop the reserved avocado, and add to paste to give chunky texture. Resulting dip will keep for several days in a fridge, and it shouldn't brown too much if covered (the lime juice will act as an antioxidant as well as giving a nice flavour). In general, it will be found to disappear very rapidly by enthusiastic consumers!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_II","pageImageChecked":true},{"title":"Cookbook:Guacamole III","name":"Guacamole III","ingredients":["2 ripe avocados","2–3 tablespoons chopped cilantro","About ¼ cup cherry, grape, or pear tomatoes halved or quartered, with about ⅛ cup seeded","1 lime, thoroughly juiced","About 4 tablespoons chopped cilantro","½ red onion, diced","2 jalapeño peppers, 1 seeded and 1 unseeded, diced finely","Kosher salt and extra virgin olive oil to taste"],"steps":["Halve the avocado. Carefully lodge the base end of a chef's knife in the pit, twisting to remove, and then pinching the pit off of the knife.","Remove flesh with large spoon, being careful to maintain the integrity of the flesh. Dice in large chunks and transfer to mixing bowl. Mash to desired consistency.","Add lime, and stir to combine.","Add remaining ingredients, and stir to combine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGuacamole_III","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Guacamole_2016.jpg/960px-Guacamole_2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fructibus","licence":"CC0"},{"title":"Cookbook:Gullisuwa (Nigerian Milk Balls)","name":"Gullisuwa (Nigerian Milk Balls)","ingredients":["½ cup powdered milk","¼ cup white granulated sugar","2 tablespoons cornstarch","Vanilla powder","Water","Vegetable oil"],"steps":["Combine powdered milk, sugar, cornstarch, and vanilla powder in a bowl. Mix thoroughly.","Mix in enough water to form a dough.","Grease your hands with vegetable oil, and roll the dough into small balls.","Deep fry the dough in a pan of hot vegetable oil until browned all over.","Use spoon to remove the fritters from the oil and drain in a sieve.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGullisuwa_(Nigerian_Milk_Balls)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Gulgule.jpg/960px-Gulgule.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suyash Dwivedi","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Gurasa (Hausa Flatbread with Vegetables)","name":"Gurasa (Hausa Flatbread with Vegetables)","ingredients":["1 teaspoon active dry yeast","1 cup warm water","2 cups wheat flour","2 teaspoons powdered milk","1 teaspoon salt","Oil","Tomatoes, chopped","Onions, chopped","Red and green bell peppers, chopped","Yaji (chile flakes or powder) to taste","Salt to taste"],"steps":["Combine the yeast and warm water. Let rest for 5 minutes to activate the yeast.","Combine the flour, milk powder, and salt in a bowl. Stir in the yeast mixture to get a very thick and smooth batter.","Cover the bowl, and let the mixture rise for 1 hour.","Heat a skillet over medium heat, and add a thin coating of oil.","Scoop some batter into the skillet, and use the scoop to spread it into a circle.","Cook the gurasa until golden on the bottom. Flip it and cook until golden on the other side.","Remove the gurasa, and repeat the cooking process until you use up the rest of the batter.","Toss together the tomatoes, onions, peppers, chile powder, and a dash of oil. Season to taste with salt if desired.","Cut or tear the gurasa into pieces, and serve with the vegetable salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGurasa_(Hausa_Flatbread_with_Vegetables)","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/Gurasa_spiced_with_kulikuli_sauce.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bukky658","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Groundnut Soup","name":"Groundnut Soup","ingredients":["1 pound goat meat","½ pound stockfish","½ pound dryfish (optional)","1–2 teaspoons seasoning cubes","2 cups groundnut (peanut) paste (can be made by grinding roasted peanuts or bought from the store)","1–2 tablespoons palm oil","1 large onion","2 tablespoons ground crayfish","1 tablespoon ground pepper","2 tablespoons ground fermented locust beans","Salt","Water","Leafy vegetables like spinach, ugu (fluted pumpkin leaves), or bitterleaf (optional)"],"steps":["Wash and cut the goat meat, stockfish, and dried fish into bite-sized pieces.","Add the goat meat, stockfish, and dried fish to a pot. Season with a pinch of salt and seasoning cubes. Add enough water to yield enough liquid for the soup base.","Bring the pot to a simmer, and cook until the meats are tender (about 30–45 minutes). Add water as needed to maintain enough liquid for the soup base.","In another pot, heat the palm oil over medium heat. Once hot, add the chopped onions and fry until soft and fragrant.","Add the ground pepper and stir for about 2 minutes.","Gradually add the groundnut paste to the pot, stirring to avoid lumps. Add a little water to thin the paste into a soupy consistency. Stir well.","Pour the cooked meat and stock into the groundnut paste mixture. Stir everything well, adding more water if needed to adjust the soup’s thickness.","Add the ground crayfish, locust beans, and any additional seasoning cubes as desired. Let it simmer on medium heat for 10–15 minutes, stirring occasionally.","If using leafy vegetables, add them in the last few minutes of cooking.","Taste the soup and adjust for salt, seasoning cubes, and pepper. If you want the soup spicier, add more ground pepper.","Once the soup is thick and well-seasoned, it’s ready to be served with your favorite fufu, pounded yam, or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGroundnut_Soup","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Groundnut_soup.jpg/960px-Groundnut_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zmu'az4Z","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hamburger","name":"Hamburger","ingredients":["500 g (1.1 lb) minced / ground beef","Herbs and spices (optional; see suggestions)","Cheese (optional; see suggestions)","Vegetables (lettuce, sprouts, tomato, onion etc; optional)","1 hamburger bun per burger"],"steps":["Shape the ground beef by hand into burger patties. You should get between 4–6 burgers from 500 g (1.1 lb) of beef.","If adding optional ingredients, either season the outside or mix into the beef before forming the patties. Overworking the beef will result in mushy meat that won't stick together, so only mix the minimum necessary and do so by hand.","Let the burger rest for several minutes before serving to let the juices cool down and not burst out at first bite.","Serve each burger on a bun, optionally with relish, sliced pickles, ketchup, mayonnaise, mustard, ranch dressing, cheese, lettuce, tomatoes and/or onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/NCI_Visuals_Food_Hamburger.jpg/960px-NCI_Visuals_Food_Hamburger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Len Rizzi (photographer)","licence":"Public domain"},{"title":"Cookbook:Gyuveche (Bulgarian Casserole) II","name":"Gyuveche (Bulgarian Casserole) II","ingredients":["About 200–300 g cheese","Various chopped herbs","Any kind of cooked chicken, pork, or beef (optional)","Any kind of sausage or hot dogs (optional)","Vegetables (optional), such as tomatoes, peppers, small hot pepper, mushrooms, cooked potatoes","Fresh greens (optional), such as parsley, dill, celery leaves","1 egg"],"steps":["Chop or dice everything you want to put in.","Alternate layers of cheese, meat, and vegetables in a baking dish. Finish with cheese on top.","Bake in the oven at 200 °C (375 °F) for 20 minutes or until the cheese is melted.","Break the egg on top and put back in the oven for another 5–10 minutes depending on how well-done you like your eggs.","Serve with fresh bread or toast. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGyuveche_(Bulgarian_Casserole)_II","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Gyuvetch (Bulgarian Casserole) I","name":"Gyuvetch (Bulgarian Casserole) I","ingredients":["900 g beef, cut in 4–5 cm (2 in) cubes","Soy sauce","2 onions, cut in half, then in 5 mm (¼ in) slices","2 carrots, cut in half or quarters lengthwise, then in 5 mm (¼ in) slices","2 packs okra","3 eggplants, cut in 2 cm (1 in) round slices","a few tomatoes, each cut in 3","1 kg (2 lbs) potatoes, peeled, quartered and cut in 7 mm (⅓ in) thick slices","12 small sweet red peppers, cut in 5 mm (¼ in) thick rings","2 hot green peppers","Salad oil","1 bunch parsley, finely chopped","Salt to taste"],"steps":["Fry beef with salad oil in a skillet until lightly browned. Add enough water to cover the meat and cook until soft. Add soy sauce to taste.","Sprinkle eggplants with salt and leave for a while to remove any bitterness. Quarter each slice after wiping off moisture.","Sauté carrots, eggplants, potatoes, and okra in a skillet with salad oil. Add tomatoes with liquid. Mix in onions, adding small amount of water, and cook until vegetables become barely tender. Add red pepper and turn off the heat.","Mix the meat with pan juice and vegetables and put in an earthenware pot (casserole). Top with hot green peppers, cover, and bake in a 200°C oven for about 20 minutes.","Sprinkle with finely-chopped parsley and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGyuvetch_(Bulgarian_Casserole)_I","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Haggis","name":"Haggis","steps":["Place the beef heart in a 4-quart (about 3–3.5 litre) covered pot and just cover with cold water. Simmer, covered, for 1 hour and 10 minutes.","Add the beef liver and lamb stew meat, cover, and simmer for 20 minutes. Remove the contents of the pot and cool. Reserve 1 cup of the liquid. Grind all the meat coarsely.","In a large bowl mix all of the ingredients except for the beef caps, vinegar, and salt for soaking. Mix well and set aside.","Rinse the beef caps in cold water. Turn them inside out and soak them in 2 quarts of cold water with the salt and vinegar for ½ hour. Drain them and rinse very well, inside and out.","Divide the meat mixture into three parts. Fill the beef caps with the meat mixture and tie the ends off with string. Two will have to be tied on just one end, but the third piece will be tied on both ends. Prick the Haggis all over with corn holders or a sharp fork. Place in a steamer and steam for 1 hour and 20 minutes.","Serve the haggis, sliced, with beef or lamb gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHaggis","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Haggis%2C_neeps_an_tatties.jpg/960px-Haggis%2C_neeps_an_tatties.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stuart Mudie","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Ham Sauce (Modern)","name":"Ham Sauce (Modern)","ingredients":["3–4 oz ham or prosciutto, cut into strips","1 tsp tomato purée","1 oz butter","2 cups vegetable or meat stock"],"steps":["Melt butter in small saucepan, and gently sauté the strips of meat.","Stir in tomato purée.","Add stock and simmer for about 5 minutes.","Serve over rice or toss with pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHam_Sauce_(Modern)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Ham and Cheese Crepes","name":"Ham and Cheese Crepes","ingredients":["12 prepared crêpes","1 ½ cups shredded cheddar cheese","12 slices cooked, thinly sliced ham","2 Tbsp finely-chopped green onion","½ teaspoon salt","⅛ teaspoon pepper","½ cup sour cream","½ teaspoon prepared mustard","⅓ cup bread crumbs","3 Tbsp melted butter"],"steps":["Preheat oven to 350°F.","In small bowl, combine cheese, onion, salt, pepper, sour cream, and mustard.","Lay one slice of ham on each crêpe.","Spread about 1 tbsp of the mixture over each ham slice.","Roll up crêpes, and arrange in 13x9-inch baking pan.","Combine melted butter and bread crumbs, and sprinkle over crepes.","Cover pan loosely with foil.","Bake for 15–20 minutes at 350°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHam_and_Cheese_Crepes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Ham_and_cheese_crepe_%283275485711%29.jpg/960px-Ham_and_cheese_crepe_%283275485711%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoff Peters from Vancouver, BC, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Habas con Jamon (Broad Beans with Ham)","name":"Habas con Jamon (Broad Beans with Ham)","ingredients":["300 g broad beans (fresh or canned)","1 onion, sliced","2 strips of ham or bacon (or vegetarian bacon)","Olive oil"],"steps":["Fry onions and ham in a pan with a little olive oil.","Add the broad beans and sauté for a few minutes until the beans are soft.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHabas_con_Jamon_(Broad_Beans_with_Ham)","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Broad_beans_and_ham_with_Malaga_wine%2C_Bar_Lo_Gueno%2C_Malaga.jpg/960px-Broad_beans_and_ham_with_Malaga_wine%2C_Bar_Lo_Gueno%2C_Malaga.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jun","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Hake in Herby Breadcrumbs","name":"Hake in Herby Breadcrumbs","steps":["Preheat the oven to gas mark 4.","Mix together the breadcrumb ingredients in a food processor, adding the oil last. It should be a slightly moist mixture.","Dip each hake fillet in beaten egg, then in the breadcrumb mix. Try to get the fillet evenly coated.","Place each fillet in a gratin dish, drizzling a little oil on top.","Bake in the oven for 20 minutes until the breadcrumbs are browned.","Sprinkle some lemon juice on top.","Serve with a dressed salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHake_in_Herby_Breadcrumbs","pageImageChecked":true},{"title":"Cookbook:Gyudon (Japanese Beef and Rice Bowl)","name":"Gyudon (Japanese Beef and Rice Bowl)","ingredients":["2 eggs","200 g thinly-sliced beef","½ onion, cut into wedges","1 tablespoon sake","1 tablespoon sugar","1 tablespoon mirin","2 tablespoons soy sauce","100 ml water","½ teaspoon dashi","5 g ginger, grated","Steamed rice","Beni shōga (pickled ginger)","Shichimi seasoning","Scallions, chopped"],"steps":["Cover the eggs in boiling water, and let them sit for 20 minutes so they are soft inside and not hard. Carefully peel off the shell.","Boil the beef and drain the water.","Combine sake, mirin, soy sauce, and sugar in a frying pan. Stir over at medium heat.","Add beef and cook. Before all the sauce evaporates, remove the beef.","Add water, dashi, grated ginger, and onions to the sauce. Cover and boil.","Mix in the beef.","Put the steamed rice in a bowl, and top with the sauced meat.","Arrange the soft egg and pickled ginger on top. Top with scallions and shichimi seasoning."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGyudon_(Japanese_Beef_and_Rice_Bowl)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/JP_%E6%97%A5%E6%9C%AC_Japan_%E4%BA%AC%E9%83%BD_Kyoto_%E5%9B%9B%E6%A2%9D_Shijo_side_Sukiya_Restaurant_food_Gyudon_%E7%89%9B%E8%82%89%E4%B8%BC_beef_toppings_and_rice_bowl_June_2026_N13P_11.jpg/960px-JP_%E6%97%A5%E6%9C%AC_Japan_%E4%BA%AC%E9%83%BD_Kyoto_%E5%9B%9B%E6%A2%9D_Shijo_side_Sukiya_Restaurant_food_Gyudon_%E7%89%9B%E8%82%89%E4%B8%BC_beef_toppings_and_rice_bowl_June_2026_N13P_11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TKdows 2026","licence":"CC0"},{"title":"Cookbook:Hachee (Dutch Beef Stew)","name":"Hachee (Dutch Beef Stew)","ingredients":["about 1 pound (450 g) stewing beef, cut in bite-sized pieces","about ¼ cup (30 g) flour","Salt, to taste","Pepper, to taste","1 teaspoon butter or margarine","3–4 large onions, sliced in rings","5 whole cloves","2 bay leaves","1 cube of beef bouillon or 1 ½ tsp powdered stock, combined with 1 cup water","1 cup (250 ml) warm water","2 tbsp white vinegar","1 bottle of dark beer or 12 ounces of beef stock"],"steps":["Combine flour, salt, and pepper. Dredge meat pieces in this mixture.","Melt butter in heavy pan, add meat, and sear until lightly browned.","Add onions and seasonings. Cook, stirring, until onions start to get translucent.","Stir together water and bouillon cube/powder until well-dissolved. Add to meat/onion mixture along with vinegar and beer.","Bring to a boil, then lower heat and let simmer about 3 hours until meat is tender. Stir occasionally to avoid scorching.","Check seasoning, and add salt and pepper if needed.","Serve over cooked rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHachee_(Dutch_Beef_Stew)","country":"Netherlands","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Hachee_met_rode_kool_en_aardappelpuree.jpg/960px-Hachee_met_rode_kool_en_aardappelpuree.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flanamsterdam","licence":"CC0"},{"title":"Cookbook:Halibut Cheek Stir-Fry","name":"Halibut Cheek Stir-Fry","ingredients":["1 Tbsp peanut oil","1 lb (450 g) halibut cheeks","2 Tbsp chopped carrots","2 Tbsp chopped celery","1 Tbsp chopped fresh ginger","1 Tbsp chopped garlic","2 Tbsp chopped green onions","1 Tbsp reduced sodium soy sauce","1 Tbsp fish stock","1 Tbsp black pepper"],"steps":["Add oil to wok or frying pan over medium-high heat.","Add halibut cheeks, moving around in oil until they start to brown.","Add carrots and celery, stirring them around in the wok.","Add ginger and garlic, while continuing to stir.","Add soy sauce and fish stock. Stir and bring to simmer.","Garnish with green onions.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHalibut_Cheek_Stir-Fry","pageImageChecked":true},{"title":"Cookbook:Gâteau Nantais (Nantes Cake)","name":"Gâteau Nantais (Nantes Cake)","steps":["Cream the butter and sugar for 2–3 minutes by hand or using a mixer at low speed.","Add almond flour, and mix to combine.","In a large bowl, beat the eggs with a fork. Incorporate them into the butter and sugar mixture.","Add the flour and 2 tablespoons of rum.","Pour the batter into a buttered cake pan.","Bake for 45 minutes at gas mark 5 (150 °C).","As soon as you take the cake out of the oven, sprinkle the cake with mix of 2 tablespoons of rum and 2 tablespoons of water. Cool completely, then unmold.","When the cake is cold, make the icing by combining the icing sugar and rum. Add a few drops of water if necessary, stirring well between each addition of water, to make a thick but flowing glaze.","Pour the icing on the cake, and spread it well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AG%C3%A2teau_Nantais_(Nantes_Cake)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Une_part_de_G%C3%A2teau_nantais_au_Caf%C3%A9_du_Mus%C3%A9e_des_Arts_de_Nantes_%28f%C3%A9vrier_2024%29.jpg/960px-Une_part_de_G%C3%A2teau_nantais_au_Caf%C3%A9_du_Mus%C3%A9e_des_Arts_de_Nantes_%28f%C3%A9vrier_2024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:Habet Hlawa (Algerian Anise Beverage)","name":"Habet Hlawa (Algerian Anise Beverage)","ingredients":["1 cup anise seeds","12 dl water","Sugar"],"steps":["Pour water into a saucepan, add anise seeds, and bring to a boil over medium heat.","Turn off the heat, cover, and leave to infuse for 30 minutes.","Filter out the seeds.","Add the sugar as desired, and bring to boil again over medium heat. Simmer until the syrup drips into a thin stream.","Filter a second time.","Let it cool and bottle. Serve with very cold sparkling or still water according to preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHabet_Hlawa_(Algerian_Anise_Beverage)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Habichuela con Dulce (Dominican Sweet Beans)","name":"Habichuela con Dulce (Dominican Sweet Beans)","ingredients":["4 cups soft-boiled red kidney beans","½ cup raisins","3 cups evaporated milk","2 cups sweetened condensed milk","½ tsp salt (or 1 pinch)","1 cup granulated sugar","1 tsp vanilla extract","2 cinnamon sticks","10 cloves","1 sweet potato (batata), cubed small","Milk cookies"],"steps":["Blend cooked beans, including the water they cooked in, into a purée.","Strain beans into a pot in order to get rid of any skins.","Mix in sweetened condensed milk, evaporated milk, vanilla extract, salt, sugar, sweet potatoes, cinnamon sticks, and cloves.","Simmer over low heat until the sweet potatoes are fully cooked. Stir occasionally so that it will not stick on the bottom.","Add raisins and simmer for 10 minutes. You can also add the milk cookies if you want them to become soft.","Remove beans from heat.","If you want, you may remove the cinnamon sticks and cloves.","Serve beans in a bowl, and add milk cookies on top. You may serve warm or chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHabichuela_con_Dulce_(Dominican_Sweet_Beans)","country":"Dominican Republic","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Habichuelas_con_dulce.jpg/960px-Habichuelas_con_dulce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LittleT889","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Gurudi (Nigerian Coconut Biscuit)","name":"Gurudi (Nigerian Coconut Biscuit)","ingredients":["1 fresh coconut","65 g white sugar","80 g cassava starch","1 pinch nutmeg"],"steps":["Gently crack open the coconut, and separate the meat from the shell. Use a grater or food processor to shred the coconut.","Combine the grated coconut, sugar, cassava starch, and nutmeg. Stir in water until it forms a dough ball.","Roll out the dough until thin. Cut out square biscuits, and transfer them to a buttered baking tray.","Bake the biscuits for about 20–25 minutes at 150°C (300°F) until golden brown and crisped.","Remove the biscuits from the oven, and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AGurudi_(Nigerian_Coconut_Biscuit)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Halva (Wheat-based)","name":"Halva (Wheat-based)","ingredients":["1 cup all-purpose flour","1 cup butter or margarine","1¼ cup granulated sugar","5 cups water"],"steps":["Heat the margarine very gently in a saucepan. Add the flour, and cook for 40 minutes over low to moderate heat until golden brown.","When the flour turns light golden, combine the sugar and water in a separate saucepan. Boil gently to make a syrup.","Add the syrup to the saucepan with flour, and simmer for 20 minutes.","Scoop out small portions of halva with a wooden spoon, form into balls, and place on a serving plate.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHalva_(Wheat-based)","pageImageChecked":true},{"title":"Cookbook:Ham Sauce (Historic)","name":"Ham Sauce (Historic)","ingredients":["28 g (1 oz) ham","3 dessert spoons Musca or sweet port","1 teaspoon vinegar","Basil","Spice"],"steps":["Cut up ham, and pound it in a mortar.","Add the port or Musca, vinegar, a little dried basil, and a pinch of spice.","Bring mixture to a boil, then pass through a sieve and warm it up in a bain-marie.","Serve with roast meats."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHam_Sauce_(Historic)","pageImageChecked":true},{"title":"Cookbook:Halo-Halo (Filipino Layered Dessert)","name":"Halo-Halo (Filipino Layered Dessert)","ingredients":["1½ cup shaved ice","½ cup chickpeas in syrup","½ cup red mung beans in syrup","⅓ cup nata de coco (coconut gel in syrup)","¼ cup kaong in syrup","1 tbsp ube jam (sweet purple yam paste)","2 scoops ube ice cream","2 ea. 2 inch cubes leche flan","½ cup evaporated milk","Pinipig (toasted flattened rice), for serving (optional)"],"steps":["Cover the bottoms of two serving bowls or glasses with a layer of shaved ice.","Top the ice with the chickpeas, mung beans, nata de coco, kaong, and ube jam.","Top with ube ice cream and leche flan, then pour the evaporated milk over everything.","Sprinkle with pinipig, if using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHalo-Halo_(Filipino_Layered_Dessert)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Halo-Halo.jpg/960px-Halo-Halo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Herbertkikoy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hard Tack","name":"Hard Tack","ingredients":["2 cups flour","¾ cup water","¾ teaspoon salt (optional)"],"steps":["Mix all the ingredients into a dough and press onto a greased cookie sheet to a thickness of ½ inch.","Bake in a preheated oven at 400°F (205°C) for half an hour. Don't cut now.","Remove from oven, and cut dough into 3-inch squares. Punch four rows of holes, four holes per row into the dough (a fork works nicely).","Flip the crackers and return to the oven for another half hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHard_Tack","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Army_and_Navy_hard_tack.jpg/960px-Army_and_Navy_hard_tack.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"D. Farr at English Wikipedia","licence":"Public domain"},{"title":"Cookbook:Hash Browns","name":"Hash Browns","ingredients":["2 potatoes, washed","½ onion, finely chopped (optional)","Cooking oil (canola is good—see smoke point information)","2 tablespoons flour OR 1 egg"],"steps":["Grate the raw potatoes with a cheese grater, place them into a bowl and cover completely with water. Let sit for 10 minutes.","Drain the grated potatoes well; if this is not done thoroughly the potatoes will steam instead of fry.","Mix in chopped onions by hand.","Mix the egg OR flour into the hash brown mixture evenly. This will allow the hash browns to stay together when frying.","Place a large frying pan on medium-high heat and add enough oil to provide a thin coating over the entire bottom of the pan.","When the oil has come up to temperature apply a large handful of potatoes to the pan and reshape into a patty that is about ¼–½ inch (6–12 mm) thick. The thinner the patty, the crispier the hash browns will be throughout.","Flip when they are crisp and brown on the cooking side. They should also stick together nicely before they are flipped. This should take about 5–8 minutes.","The hash browns are done when the new side is brown and crispy. This should take another 3–5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHash_Browns","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Hash_Browns.jpg/960px-Hash_Browns.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sumit Surai","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hasude (Albanian Cornstarch Pudding)","name":"Hasude (Albanian Cornstarch Pudding)","ingredients":["1¼ cup (300 g) cornstarch","6–7 tablespoons butter","1 cup (240 g) white granulated sugar","2 cups (480 ml) water"],"steps":["Melt butter in pot over medium-high heat. Gradually mix in the cornstarch.","Once all the cornstarch is added, cook until the mass becomes yellow. Sweeten with some sugar.","Separately prepare a syrup using the remaining sugar and water.","After it is done cooking, shape the mass using a spoon or plastic shapes, and pour the syrup on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHasude_(Albanian_Cornstarch_Pudding)","country":"Albania","pageImageChecked":true},{"title":"Cookbook:Hamburger Skillet Dinner","name":"Hamburger Skillet Dinner","ingredients":["1 cup uncooked pasta, such as macaroni, elbows, or wagon wheels","1 pound (about 500 g) ground beef, crumbled","a sprinkle of garlic salt","a sprinkle of minced onion","1–2 cans condensed tomato soup"],"steps":["Boil pasta in 4–6 cups salted, oiled water until al dente. Drain.","While pasta is cooking, sprinkle a 10-inch (25 cm) skillet with garlic salt and minced onion, and brown beef.","Add tomato soup and cook a minute or two.","Stir in drained pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburger_Skillet_Dinner","country":"United States","pageImageChecked":true},{"title":"Cookbook:Hamburger Deluxe","name":"Hamburger Deluxe","steps":["Sauté onions and mushrooms in butter until lightly brown, then set aside.","Mix all of the hamburger ingredients together until well-mixed, and let rest for 15 minutes.","Heat grill to medium-high.","Divide hamburger mix into 4 equal balls.","Form patties by slapping the burgers back and forth from one palm to the other until they are about an inch thick.","Grill burgers to desired doneness, turning every few minutes and adding cheese after the last flipping of the burgers","Serve on the buns, with the onion/mushroom mixture, a dollop of sour cream, and a thin slice of cream cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburger_Deluxe","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Wendy%27s_Double_Bacon_Deluxe_hamburger.jpg/960px-Wendy%27s_Double_Bacon_Deluxe_hamburger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"theimpulsivebuy","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Hashbrown Casserole","name":"Hashbrown Casserole","ingredients":["32 oz frozen hash browns","2 cups shredded cheddar cheese","1 can cream of chicken soup","1 cup sour cream","¼ cup melted butter (you can omit this to save calories and reduce the fat content)","½ cup chopped green onions (optional)","½ teaspoon salt","½ teaspoon pepper","1 cup corn flakes cereal tossed with 1 tablespoon melted butter for topping"],"steps":["Combine all ingredients except cornflakes in a large bowl.","Transfer the mixture to an 11x13-inch glass baking dish.","Sprinkle the corn flake mixture on top.","Bake at 350°F for 40 minutes. It's done when it is all bubbly and a little bit browned on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHashbrown_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Cracker_Barrel_interior%2C_Valdosta%2C_Breakfast_Benny%2C_Hashbrown_Casserole%2C_Fried_Apples.jpg/960px-Cracker_Barrel_interior%2C_Valdosta%2C_Breakfast_Benny%2C_Hashbrown_Casserole%2C_Fried_Apples.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Rivera","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hamburger Fried Rice","name":"Hamburger Fried Rice","ingredients":["3 tbsp canola oil for frying","4 cloves garlic, sliced 0.5 cm thick","4 cloves red onion, sliced 0.5 cm thick","3 cm ginger, peeled and minced","2 red chillies, minced","400 g hamburger meat, diced","3 scallion, cut into 1 cm pieces","2 celery stalks, minced","600 g cooked rice","2 tbsp salt","1 tbsp black pepper","2 tbsp black soy sauce"],"steps":["Heat the canola oil in a non-stick frying pan. When the oil is very hot, fry the garlic, red onion, ginger, and red chillies. Stir every 20 seconds until fragrant.","Add the hamburger meat, and cook until the meat browns and is cooked through.","Add the celery and scallion. Add the rice, salt, black pepper, and black soy sauce. Cook until well mixed and heated through.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburger_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Mos_Rice_Burger_sold_in_Taiwan.jpg/960px-Mos_Rice_Burger_sold_in_Taiwan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"K1234567890y","licence":"CC0"},{"title":"Cookbook:Hamburgers Encrusted with Black Pepper","name":"Hamburgers Encrusted with Black Pepper","steps":["Whisk together all chipotle mayo ingredients until well combined. Refrigerate until needed.","Shape beef into 4 equal patties. Brush with Dijon mustard on both sides and sprinkle liberally with kosher salt on both sides.","Place peppercorns in a pie pan. Press patties lightly on both sides into pepper. Set aside.","Heat about 25 charcoal briquets in a large chimney starter. Reapply grate.","Add burgers and cook, turning often, until internal temperature reaches 143°F for medium rare, 157°F for medium, and 167°F for well/toast.","Remove to a plate and let rest for 5 minutes. If using cheese, place one slice on top of each patty. Meanwhile, toast buns on the grill.","Spread buns with chipotle mayo. Add a patty on top of the bottom half of a bun and top with the other half. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburgers_Encrusted_with_Black_Pepper","country":"United States","pageImageChecked":true},{"title":"Cookbook:Haupia (Hawaiian Coconut Pudding)","name":"Haupia (Hawaiian Coconut Pudding)","ingredients":["3 cups coconut milk","½ cup white granulated sugar","1 dash salt","½ cup cornstarch"],"steps":["Mix coconut milk with sugar and salt over a medium heat.","Slowly add cornstarch and stir until thickened.","Pour into a pan or square form.","Cool for 1 hour or until fully set.","Unmold and cut into squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHaupia_(Hawaiian_Coconut_Pudding)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Haupia.jpg/960px-Haupia.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Fremont, CA, USA","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Hamburger Stoup","name":"Hamburger Stoup","ingredients":["2 lbs lean (80/20) ground beef","1 large onion, chopped","3 cans (36 oz) cans stewed tomatoes","2 cans (16 oz) corn","1 can (8 oz) peas","6 large stalks celery, chopped","6 large potatoes, cubed","1 can (8 oz) beef broth","1 can (8 oz) can chicken broth","1 cup white rice","2 tbsp salt","2 tbsp pepper","Cooked pasta (optional)"],"steps":["Fry the onions in a skillet with a dash of oil until the onions are translucent.","Add the ground beef to the onions. Cook, breaking the meat up, until browned.","Combine meat mixture and remaining ingredients in a large stockpot. Add enough water to cover everything by a few inches (usually about 2 cups).","Place pot in a 325°F oven, and bake for 6 hours.","If using pasta, stir in after removing from the oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamburger_Stoup","pageImageChecked":true},{"title":"Cookbook:Hanjin Ligidi (Nigerian Lollipops)","name":"Hanjin Ligidi (Nigerian Lollipops)","ingredients":["Tsamiya (tamarind)","Water","Sugar","Flavoring of choice"],"steps":["Shape food-safe paper or aluminum foil into cones.","Clean any dirt or dust from the tsamiya.","Wash the tsamiya in a clean bowl of water and drain it thoroughly.","Soak the tsamiya in hot water for about 5 minutes.","Transfer the tsamiya soaking liquid to a pot over medium heat.","Gradually stir in sugar, making sure it dissolves, until it becomes very thick.","Stir in your desired flavoring and/or coloring.","Divide the syrup between the prepared cones. Let cool slightly, then insert a toothpick or other stick.","Let set and harden completely. Unmold and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHanjin_Ligidi_(Nigerian_Lollipops)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Hartshorne Sweet Sauce","name":"Hartshorne Sweet Sauce","ingredients":["2 glasses red wine","1 glass vinegar","3 tsp cullis (strong meat broth)","A bit of sugar","1 onion, sliced","A little cinnamon","1 bay leaf"],"steps":["Combine all ingredients in a saucepan.","Simmer for 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHartshorne_Sweet_Sauce","pageImageChecked":true},{"title":"Cookbook:Hartshorne Cream Sauce for a Hare","name":"Hartshorne Cream Sauce for a Hare","ingredients":["½ pint cream","Hare or venison","2 egg yolks","Some onion","Butter","Flour","Salt"],"steps":["Run the cream over the hare or venison just before frothing it, and catch it in a dish","Boil the cream up with the yolks, onion, and a piece of butter rolled in flour and salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHartshorne_Cream_Sauce_for_a_Hare","pageImageChecked":true},{"title":"Cookbook:Hartshorne Catsup for Sea-stores","name":"Hartshorne Catsup for Sea-stores","ingredients":["1 gallon strong stale beer","1 pound pickled anchovies, rinsed","1 pound shallots, peeled","½ ounce mace","½ ounce cloves","¼ ounce whole peppercorns","3–4 large races of ginger","2 quarts large mushroom flaps, rubbed to pieces"],"steps":["Combine the beer, anchovies, shallots, mace, cloves, peppercorns, ginger, and mushrooms in a pot. Let simmer until reduced by half.","Strain through cloth, and cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHartshorne_Catsup_for_Sea-stores","pageImageChecked":true},{"title":"Cookbook:Hartshorne Catsup for Sea-stores II","name":"Hartshorne Catsup for Sea-stores II","ingredients":["24 anchovies, boned and chopped","10 shallots, finely chopped","1 handful scraped horseradish","¼ ounce mace","1 quart white wine","1 pint red wine","1 pint water","1 lemon, sliced","½ pint anchovy liquor","12 cloves","12 whole peppercorns"],"steps":["Combine anchovies, shallots, horseradish, mace, wine, water, lemon, anchovy liquor, cloves, and peppercorns in a saucepan.","Boil until reduced to 1 quart, then strain and cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHartshorne_Catsup_for_Sea-stores_II","pageImageChecked":true},{"title":"Cookbook:Hawawshi (Egyptian Meat Pies)","name":"Hawawshi (Egyptian Meat Pies)","ingredients":["2 tablespoons olive oil","2 medium onions, finely chopped","2 cloves garlic, minced","2 bell peppers, finely chopped","500 grams ground beef or lamb","2 teaspoons ground cumin","2 teaspoons ground paprika","1 teaspoon ground coriander","1 teaspoon cayenne pepper (optional, for spice)","Salt to taste","Black pepper to taste","4–6 pieces of soft flatbread or pita bread"],"steps":["In a skillet or frying pan, heat the olive oil over medium heat.","Add the finely chopped onions and minced garlic. Sauté until the onions become translucent and the garlic becomes fragrant.","Add the finely chopped bell peppers to the skillet and cook until they are soft and slightly caramelized.","Add the ground beef or lamb to the skillet and break it up with a wooden spoon or spatula. Cook until the meat is browned and cooked through.","Season the meat mixture with ground cumin, ground paprika, ground coriander, cayenne pepper (if desired), salt, and black pepper. Stir well to combine the spices and ensure they are evenly distributed.","Preheat the oven to 180°C (350°F) or preheat a grill.","Cut the flatbread or pita bread into square or triangular shapes, depending on your preference.","Place a generous amount of the meat mixture onto one side of each bread piece, leaving some space around the edges.","Fold the bread over the meat filling to create a pocket or triangle shape. Press the edges firmly to seal the filling inside.","Place the filled bread pieces on a baking sheet or grill and bake or grill them until they are golden brown and crispy, usually about 10–15 minutes.","Remove the hawawshi from the oven or grill and let them cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHawawshi_(Egyptian_Meat_Pies)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Harissa bil Djaj (Libyan Chicken Harissa)","name":"Harissa bil Djaj (Libyan Chicken Harissa)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","4 cloves of garlic, minced","1 whole chicken, cut into pieces","2 tomatoes, diced","2 tablespoons tomato paste","1 tablespoon harissa paste","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (adjust according to spice preference)","½ teaspoon ground coriander","½ teaspoon ground caraway seeds","Salt to taste","Pepper, to taste","4 cups water or chicken broth","Chopped fresh parsley, for garnish"],"steps":["In a large pot, heat the olive oil over medium heat.","Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.","Add the chicken pieces to the pot and brown them on all sides.","Stir in the diced tomatoes, tomato paste, harissa paste, cumin, paprika, cayenne pepper, coriander, caraway seeds, salt, and pepper. Mix well to coat the chicken with the spices.","Pour in the water or chicken broth and bring the mixture to a boil.","Reduce the heat to low, cover the pot with a lid, and let simmer for about 1 hour, or until the chicken is tender and cooked through.","Taste and adjust the seasoning if needed.","Serve the hot, garnished with freshly chopped parsley. Accompany with bread or couscous to soak up the flavorful sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHarissa_bil_Djaj_(Libyan_Chicken_Harissa)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Fusion_Cuisine_-_HARISSA_CHICKEN_LAYERED_SOFIYANI_DUM_BIRYANI_-_Bangalore_-_Karnataka_-_IMG_0591.jpg/960px-Fusion_Cuisine_-_HARISSA_CHICKEN_LAYERED_SOFIYANI_DUM_BIRYANI_-_Bangalore_-_Karnataka_-_IMG_0591.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lekhashree G","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Hamli (Ethiopian Spinach Stew)","name":"Hamli (Ethiopian Spinach Stew)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 teaspoon grated ginger","1 teaspoon turmeric","½ teaspoon cumin","½ teaspoon coriander","½ teaspoon cayenne pepper, or to taste","2 pounds fresh spinach, washed and chopped","Salt, to taste","1 cup vegetable broth or water","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.","Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, cayenne pepper, and salt. Mix well to coat the onions with the spices.","Add the chopped spinach to the saucepan and stir to combine it with the spice mixture.","Cover the saucepan and let the spinach cook for about 10–15 minutes, or until it wilts down and becomes tender. Stir occasionally to ensure even cooking.","Pour in the vegetable broth or water, and continue cooking the stew for another 5–10 minutes to allow the flavors to meld together. Adjust the seasoning with salt if needed.","Remove from heat and let rest for a few minutes to allow the flavors to develop.","Garnish with freshly chopped cilantro or parsley. Serve hot as a side dish, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHamli_(Ethiopian_Spinach_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Hermits","name":"Hermits","ingredients":["2 cups (275 g/9.7 oz) all-purpose flour","⅔ cup () seedless raisins (a handful more if you like them)","⅔ cup () packed dark brown sugar","2½ teaspoons ground ginger","2 teaspoons ground cinnamon","1 teaspoon ground cloves","1 teaspoon baking powder","½ teaspoon salt","½ cup () molasses","6 tablespoons butter, melted","2 teaspoons vanilla extract","1 egg"],"steps":["Preheat oven to 375°F/190°C.","Line a sheet pan with parchment paper.","In a large bowl, stir together flour, raisins, brown sugar, ginger, cinnamon, cloves, baking powder, and salt until well combined; watch the brown sugar to ensure that it doesn't clump—it will want to do so and brown sugar clumps coated in flour look a lot like raisins coated in flour.","Stir in molasses, butter, vanilla, and egg until fully integrated. Shape the dough in two strips (approximately ) separated by at least on the sheet pan.","Bake for 12–15 minutes, or until a toothpick inserted into the center of the strips comes out dry.","Allow to cool slightly then remove the hermits (on their parchment) to cooling racks to cool completely; be sure the bottoms have cooled (just reach under and feel—if its more than a little warmer than room temperature its not there yet).","Move the hermits (still on their parchment) to a counter for portioning and removal from parchment. Cut hermits into wide strips (a pizza cutter should work well) then carefully scrape them away from the parchment with a good thin spatula.","Enjoy with a glass of milk or a nice cup of tea."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHermits","pageImageChecked":true},{"title":"Cookbook:Herring Soup","name":"Herring Soup","ingredients":["8 gallons water","5 pounds barley meal","4 herrings, meat pounded","Salt, pepper, vinegar, and herbs, to taste"],"steps":["Combine water and barley meal.","Boil it to the consistency of a thick jelly.","Season it with salt, pepper, vinegar, sweet herbs. Add the herring meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerring_Soup","pageImageChecked":true},{"title":"Cookbook:Herb Bubble Bread","name":"Herb Bubble Bread","steps":["Measure all ingredients for the dough into the bread pan. Set your bread machine to the dough setting.","Remove dough after it's finished mixing in the bread machine.","In a small bowl, combine the herb mixture in the order listed.","Preheat oven to 350°F (180°C).","Divide the dough into 12–16 equal parts and shape into balls.","Roll each ball into the herb mixture and arrange in greased loaf pan.","Cover with a cloth and let rise in a draft-free place until doubled (about 30 minutes).","Bake for 25–30 minutes or until brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerb_Bubble_Bread","pageImageChecked":true},{"title":"Cookbook:Hazelnut Torte","name":"Hazelnut Torte","ingredients":["10 egg whites","1 cup caster sugar","200 g (7 oz) hazelnut meal","250 ml (8 fl oz) cream","½ tsp instant coffee powder","½ tsp cocoa powder"],"steps":["Preheat oven to very hot—about 230°C (450°F).","Whip egg whites with electric mixer to soft peaks. While whipping, very gradually add the caster sugar, and continue whipping to stiff peaks.","Gently fold hazelnut meal into the beaten egg whites.","Line a 40 x 25 cm (16 x 10-inch) baking pan with foil. Spread mixture evenly into tray. Do not bang the tray—it is important to keep as much air in the cake as possible.","Once cake is in oven, immediately turn temperature down to 180°C (350°F). Bake for 20 minutes, or until cake is sealed and springs back when touched lightly with finger.","Allow cake to cool in the tray. It should only be about 1 inch high.","Once cooled, cut cake into 3 equal sections to be stacked on top of each other.","In a bowl, dissolve coffee and cocoa into cream. Once dissolved, whip cream to stiff peaks.","Layer cream between the sections of cake to make a log. Decorate top with extra cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHazelnut_Torte","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Hazelnut_torte_%283188378513%29.jpg/960px-Hazelnut_torte_%283188378513%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Hearty Beef Vegetable Soup","name":"Hearty Beef Vegetable Soup","ingredients":["1 pound beef round steak, cut into ¾-inch cubes","1 tablespoon margarine","½ cup chopped onion","2 cans (28 ounces) beef broth","4 cups water","½ cup sliced celery","2 teaspoons dried basil leaves","1 can (14.5 ounces) stewed tomatoes","2 cups sliced carrots","2 cups bow-tie noodles","2 cups torn fresh spinach leaves"],"steps":["In a 4-quart saucepan over medium-high heat, brown beef in margarine.","Add onion; cook until tender.","Stir in beef broth, water, celery, and basil; bring to a boil.","Cover; reduce heat and simmer 1 hour.","Add tomatoes, carrots, noodles; bring to a boil.","Reduce heat and simmer, uncovered, 25 minutes.","Stir in spinach; cook 5 minutes more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHearty_Beef_Vegetable_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/02026_Pulled_beef_goulash_on_collagen_bone_broth.jpg/960px-02026_Pulled_beef_goulash_on_collagen_bone_broth.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Auctor quaerendae","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Herbed Tomato Soup","name":"Herbed Tomato Soup","ingredients":["1 tablespoon olive oil","½ cup diced onion","1 can (14 ounces) diced tomatoes","1½ cups chicken or vegetable broth","1 can (16 ounces) tomato sauce","1 tablespoon fresh snipped basil (or 1 teaspoon dried)","1 teaspoon fresh snipped thyme (or ¼ teaspoon dried)","1 dash pepper","2 tablespoons balsamic vinegar (optional)","4–6 fresh basil leaves (optional), sliced thinly into strips"],"steps":["In a 2-quart saucepan, sauté onion in olive oil until tender but not browned.","Add tomatoes, broth, tomato sauce, basil, thyme and pepper.","Bring to a boil.","Reduce heat, cover and simmer 20 minutes.","Stir in vinegar, if desired, just prior to serving.","Ladle into bowls and garnish with basil strips."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerbed_Tomato_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Liat_Portal_for_Foodie_Disorder_-_Homemade_Pea_Soup_with_Salad.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Homemade_Pea_Soup_with_Salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Herbed Corn","name":"Herbed Corn","ingredients":["½ cup butter, softened","2 tablespoon minced fresh parsley","2 tablespoons minced fresh chives","1 teaspoon dried thyme","½ teaspoon salt","¼ teaspoon cayenne pepper","7 ears sweet corn, husks and silks carefully removed"],"steps":["Combine all ingredients except corn in small bowl. Mix well.","Measure about 1 tablespoon of the mixture and spread over each ear of corn.","Wrap each ear of corn in heavy foil.","Grill over medium heat 10–15 minutes, or until tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerbed_Corn","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/Gourmet_hot_dogs%2C_corn_dog_and_home_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bing from Boston, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Herbal Iced Tea","name":"Herbal Iced Tea","ingredients":["0.75 L rosehip tea","3 tbsp honey","2 oranges, juiced","5 drops orange flower extract","1 lime, cut into pieces","1 lemon, cut into pieces"],"steps":["Sweeten the rosehip tea with the honey and allow to chill.","Add orange juice and orange flower extract.","Divide the lime and lemon between 4 large glasses, and add the tea.","Serve ice-cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerbal_Iced_Tea","pageImageChecked":true},{"title":"Cookbook:Herb Grilled Snapper","name":"Herb Grilled Snapper","ingredients":["1 ea. (2 lb) whole red snapper, cleaned, fins removed and head and tail left intact","Olive oil","½ bunch dill","½ bunch oregano","½ bunch flat-leaf parsley","2 sprigs rosemary","½ bunch thyme","Several thin slices of red onion","6 cloves garlic, smashed","Several thin slices of lemon","Salt","Black pepper","½ cup white wine","1 cup seafood stock"],"steps":["Coat fish with olive oil, then sprinkle liberally with salt and freshly-ground black pepper, inside and out.","Stuff cavity with herbs, garlic, onion, and lemon. Score skin in a diamond pattern.","Combine seafood stock and white wine in a gallon size zip-top plastic bag. Insert fish, remove as much air as possible, and refrigerate for at least 30 minutes.","Grill over medium high heat for 6–8 minutes per side. Remove and rest for 7 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerb_Grilled_Snapper","pageImageChecked":true},{"title":"Cookbook:Herb Grilled Strip Steaks","name":"Herb Grilled Strip Steaks","ingredients":["1 ea. (14 ounces) strip steak","1 ¼ tsp rosemary, minced","2 tsp thyme, minced","1 tbsp finely-chopped flat-leaf parsley","Salt","Freshly-ground black pepper","Extra-virgin olive oil","½ cup soaked mesquite wood chips","2 tsp vegetable oil"],"steps":["Brush steak with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and press on the herbs. Bring to room temperature.","Put charcoal in the top compartment of a large chimney.","Moisten newspaper with vegetable oil. Wad up and place under charcoal compartment. Light and wait 15 minutes.","Once coals have heated, spread out evenly in the bottom of a grill. Toss in mesquite chips.","Grill steak over the hottest part of the grill for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat this process on the other side.","Move steak to a cooler part of the grill and cook, turning often, until desired doneness (140°F for medium rare, 155°F for medium, 165°F for toast).","Remove and let rest for 7 minutes.","Slice thinly across the grain on a bias. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerb_Grilled_Strip_Steaks","pageImageChecked":true},{"title":"Cookbook:Hickory BBQ Chicken","name":"Hickory BBQ Chicken","ingredients":["2 each boneless skinless chicken thighs, drumsticks, and breasts","Hickory BBQ Rub","1 cup salt","¾ cup honey","2 cups hot apple cider vinegar","1 pound ice","1 cup homemade barbecue sauce"],"steps":["Combine salt, honey, and vinegar in a gallon size zip-top bag until salt has dissolved. Add ice and shake until ice is almost completely melted and mixture has cooled down. Insert chicken pieces and refrigerate 1½–2 hours, turning once.","Place a good amount of hickory chips in the bottom of a large roasting pan. Place a roasting rack in that pan. Set aside.","Drain chicken and discard mixture. Pat dry with paper towels and season chicken liberally on both sides with rub. Gently pat into meat and refrigerate for at least 1 hour (more rub will stick if you wear gloves).","Toss chicken pieces in barbecue sauce. Place on the prepared roasting pan and insert 1 probe thermometer into one of the breasts and one into the thighs. Bake in the center of a 375°F oven until both the thigh and the breast's internal temperature reach 165°F.","Bring remaining sauce to a boil in a large saucepan over medium high heat for 5 minutes. Set aside.","Remove and cover with aluminum foil. Let rest 10 minutes. Serve warm with remaining sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_BBQ_Chicken","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Pieology_Hickory_BBQ_Chicken_Pizza_%2831965598124%29.jpg/960px-Pieology_Hickory_BBQ_Chicken_Pizza_%2831965598124%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Hazelnut Cream Soda","name":"Hazelnut Cream Soda","ingredients":["2 volumes hazelnut-flavored syrup","1 volume heavy cream","2 volume seltzer water"],"steps":["Combine all ingredients.","Serve cold over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHazelnut_Cream_Soda","pageImageChecked":true},{"title":"Cookbook:Hawthorn Tea","name":"Hawthorn Tea","ingredients":["1 L water","1 hawthorn tea bag","1 one small sprig rosemary (just the leaves)","1 one small sprig sage (just the leaves)","7 thin slices of fresh ginger","3 soupspoons sugar","5 soupspoons lemon juice"],"steps":["Combine the water, tea bag, rosemary, sage, and ginger. Boil briefly, then remove from heat and let steep for 5–10 minutes.","Filter the tea to remove solids, and mix in the sugar and the lemon juice.","Cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHawthorn_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Clarice_Beckett_-_Hawthorn_Tea_Gardens%2C_1933.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Clarice Beckett","licence":"Public domain"},{"title":"Cookbook:Henry Thiele's Pancake","name":"Henry Thiele's Pancake","ingredients":["2 cups whole milk","¼ tsp salt","1 tsp sugar","2 cups flour","4 standard eggs","8 Tbsp butter"],"steps":["Preheat oven to 500°F.","Combine milk, salt, and sugar. Mix in flour gradually. Mix in eggs.","For each pancake, melt 2 Tbsp butter in a pan. Pour about 1¼ cups batter into melted butter. While batter is frying gather up the batter in some places to make ridges.","When batter is consistency of medium scrambled eggs, put into oven for 5 minutes.","Remove from oven; flip pancake in pan; replace into oven for another 2.5 minutes.","Remove from oven; add generous amount of lemon juice and small amount maple syrup. Roll pancake into a cigar shape. Add lemon juice, maple syrup, and powdered sugar in that order. Eat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHenry_Thiele's_Pancake","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Henry_Thiele%27s_Pancake.jpg/960px-Henry_Thiele%27s_Pancake.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Visitor7","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Heinz Burger Sauce","name":"Heinz Burger Sauce","ingredients":["1 cup Heinz mayonnaise","1 cup Heinz tomato ketchup","¼ cup Heinz sweet relish","1 Tbsp Heinz apple cider vinegar","2 tsp granulated sugar","1 ½ Tbsp jarred minced garlic","1 pinch salt","1 pinch pepper"],"steps":["Combine all ingredients in a bowl.","Let sit for 30 minutes to allow flavors to blend together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHeinz_Burger_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Veggie_burger_burger_king_flickr_user_moe_creative_commons.jpg/960px-Veggie_burger_burger_king_flickr_user_moe_creative_commons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moe","licence":"CC BY 2.0"},{"title":"Cookbook:Herrencreme (German Custard Dessert)","name":"Herrencreme (German Custard Dessert)","ingredients":["1 L milk","6 tbsp granulated sugar","2 packets (88 g) German custard powder (e.g. Dr. Oetker)","1 pinch salt","¼ L whipped cream","Grated chocolate or chocolate sprinkles","Rum"],"steps":["Combine milk, sugar, salt, and custard powder in a saucepan. Cook, stirring, over medium heat until it has thickened.","Place a sheet of cling film on the surface of the pudding to prevent a skin from forming, and let cool completely.","Transfer the pudding to a bowl. Stir in rum and chocolate to taste.","Fold in the whipped cream.","Chill in fridge for about 2 hours.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerrencreme_(German_Custard_Dessert)","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Herrencreme_3.jpg/960px-Herrencreme_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SKopp","licence":"CC BY 4.0"},{"title":"Cookbook:Herb Biscuits","name":"Herb Biscuits","steps":["Preheat oven to 450 °F. Have an ungreased baking sheet ready.","In a large bowl, combine both flours, baking powder, salt, and spices. Mix well.","Add margarine, and mix with a fork or pastry blender until mixture resembles coarse crumbs.","Add milk. Stir until dry ingredients are moistened.","Place dough on a floured surface and knead a few times just until dough holds together in a ball. Add a small amount of flour if dough is sticky.","Roll dough or press with your hands to ½-inch thickness. Using a 3-inch biscuit cutter or a glass, cut out 8 biscuits. Scraps can be put together and rolled again.","Place biscuits on baking sheet. Bake 10 minutes, or until lightly browned.","Remove to a wire rack. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerb_Biscuits","pageImageChecked":true},{"title":"Cookbook:Hazelnut Meringue","name":"Hazelnut Meringue","ingredients":["1 lb (500 g) egg whites","1 lb (500 g) superfine sugar","1 lb (500 g) confectioners' sugar","1 lb (500 g) skinned hazelnuts, finely chopped"],"steps":["Whip the egg whites to soft peaks.","Gradually beat in the caster sugar, little by little, and continue whipping to form stiff peaks.","Fold in the confectioners' sugar and nuts, working carefully to avoid deflating the egg whites.","Line a baking sheet with parchment paper. With a pencil, draw circles of the desired diameter using a plate or cake tin.","Using a pastry bag with a ½-inch plain round tip, pipe a spiral, starting at the centre of the circles, working outward toward the edge forming a disc about ½ inch thick.","Bake at 250°F (120°C) until crisp and very lightly browned, 1½ to 2 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHazelnut_Meringue","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Hazelnut_Dacquoise_Fresh_Buffet_Solaire_23_January_2025_Filipinas27.jpg/960px-Hazelnut_Dacquoise_Fresh_Buffet_Solaire_23_January_2025_Filipinas27.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hazelnut and Black Raspberry Panna Cotta","name":"Hazelnut and Black Raspberry Panna Cotta","ingredients":["4 cups whole milk","2 cups white granulated sugar","6 sheets gelatin","2 tbsp vanilla extract","1 vanilla bean, seeded","1 oz (28 g) hazelnut liqueur","1 oz (28 g) black raspberry liqueur"],"steps":["Heat all ingredients in a saucepan over medium-low heat until gelatin is melted.","Pour into ramekins, and chill until set (usually 6 hours, but they are better left overnight).","Serve with fresh berries or a berry sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHazelnut_and_Black_Raspberry_Panna_Cotta","pageImageChecked":true},{"title":"Cookbook:Herbal Energy Drink","name":"Herbal Energy Drink","ingredients":["1 ea. lemon, zest removed","2 ea. oranges, zest removed","½ cup (120 ml) white sugar","1 cup (240 ml) water","½ ea. lemon, juiced","⅛ oz (3.75 g) licorice root","¼ oz (7.5 g) ginger","½ oz (15 g) ginseng","30 mg caffeine (optional)","15 drops liquid B vitamin complex (optional)","2 g taurine (optional)","Carbonated water, as needed"],"steps":["Combine the lemon and orange zests with the sugar, rubbing the sugar into the peels to extract the oils. Let this mixture rest in the fridge for 24 hours to infuse.","Bring the water to a boil, then stir in the sugar-zest mixture, lemon juice, licorice root, ginger, and ginseng. Boil until you get a thick syrup.","Strain the syrup and discard the solids. This should yield approximately 5 oz (150 ml) syrup.","Mix the caffeine, B vitamin complex, and taurine into the syrup.","To make the final energy drink, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHerbal_Energy_Drink","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Energy_drinks_%2845597924825%29.jpg/960px-Energy_drinks_%2845597924825%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Franganillo","licence":"CC BY 2.0"},{"title":"Cookbook:Holland Tea Cakes","name":"Holland Tea Cakes","ingredients":["1 cup (240 g) white granulated sugar","1 stick butter, preferably melted","2 eggs, separated","2 cups (280 g) flour","1–2 teaspoons cinnamon (or to taste)","Colored sugar or nuts for topping"],"steps":["Preheat oven to 350°F (180°C).","Mix the butter and sugar until completely combined. Mix in the egg yolk, then the flour and cinnamon (preferably by hand, though this all can be done in a mixer if you want).","Pour batter into a cookie pan. Use the palm of your hand to spread and smooth it over the whole pan (this is the hardest part).","Brush on leftover egg white. Scatter your desired toppings evenly over the batter.","Bake in preheated oven until cookies are golden brown (about 20 minutes). Remove, and let cool slightly.","Before they get too cool, cut them into small 1-inch (2.5 cm) squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHolland_Tea_Cakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/The_sunbonnet_babies_in_Holland%3B_a_second_reader_%281915%29_%2814566355309%29.jpg/960px-The_sunbonnet_babies_in_Holland%3B_a_second_reader_%281915%29_%2814566355309%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"Cookbook:Hobo Burgers","name":"Hobo Burgers","ingredients":["1 pound (about 500 g) ground beef","1 onion, thinly sliced","2 potatoes, thinly sliced","4 tablespoons butter","1 tablespoon Worcestershire sauce","8 cabbage leaves","Salt to taste","Pepper to taste"],"steps":["Mix Worcestershire sauce into beef.","Cut four large sheets of heavy duty aluminium foil and place a cabbage leaf onto the shiny side of each one.","Shape beef into 4 patties and place onto cabbage leaves.","Top each portion with onion and potato slices, add a pat of butter, and season with salt and pepper.","Wrap another cabbage leaf around the top of each portion and seal each package.","Place on medium-hot coals for about 20–30 minutes, turning twice (carefully) while cooking.","Discard cabbage leaves if they become charred during cooking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHobo_Burgers","pageImageChecked":true},{"title":"Cookbook:Hollandaise Sauce","name":"Hollandaise Sauce","ingredients":["3 egg yolks","1 tsp water","1 ½ sticks (170 g) unsalted butter, cut into pieces","½ tsp salt","2 tsp lemon juice","⅛ tsp cayenne pepper","⅛ tsp white pepper"],"steps":["Melt the butter in the microwave or on the stovetop in a small saucepan.","Pour a small amount of water into a medium-sized double boiler, making sure the water does not touch the bowl (put bowl off to the side). Bring to a simmer over medium heat, and reduce the heat.","Place egg yolks and the dry and liquid ingredients into the bowl and whisk for 1–2 minutes.","Gradually add the melted butter a little at a time, and whisk until the butter is well incorporated and mixture expands.","Place the mixture over the simmering water and whisk for 3–5 minutes, until the mixture is thick enough to coat the back of a spoon.","If the mixture become too thick or separates, add very small amounts of hot water until corrected."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHollandaise_Sauce","pageImageChecked":true},{"title":"Cookbook:Holzknechtnocken (Austrian Boiled Dumplings)","name":"Holzknechtnocken (Austrian Boiled Dumplings)","ingredients":["1 cup (250 g) all-purpose flour","1 tbsp salt","1 cup (250 ml) boiling water","Lard"],"steps":["Mix flour and salt in a large bowl and add water. Knead until you get a dough.","Form dumplings and add them to a pot of boiling water. When dumplings rise to the surface of the water, they are done.","Melt lard in a heavy-bottomed skillet with deep sides. Add dumplings, and fry until they are golden.","Serve with sauerkraut or steamed apples."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHolzknechtnocken_(Austrian_Boiled_Dumplings)","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Hickory Maple Glazed Wings","name":"Hickory Maple Glazed Wings","ingredients":["36 chicken wingettes or 18 whole chicken wings, tips removed and halved","¼ tsp hickory smoke powder","1 tbsp salt","1 tbsp black pepper","Maple syrup as needed plus 6 tbsp","Cornmeal as needed","3 tbsp Smoky Chipotle Hot Sauce","1 tbsp minced garlic","½ tbsp finely-grated lemon zest","Oil for deep frying"],"steps":["Season chicken with salt and pepper.","Dip chicken in maple syrup, then dredge in cornmeal.","Heat oil to 350°F, add chicken pieces, and deep fry for 12 minutes. Drain on a cooling rack.","Combine 6 tbsp maple syrup with remaining ingredients. Add wings and toss to coat. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_Maple_Glazed_Wings","pageImageChecked":true},{"title":"Cookbook:Holiday Stuffing","name":"Holiday Stuffing","ingredients":["2 cups crumbled cornbread","6 egg yolks, beaten","1 tsp salt","1 tsp freshly-ground black pepper","2 ½ tsp thinly-sliced fresh sage","½ cup apple jelly","½ cup dried apples, finely diced","¼ cup butter, melted","½ cup walnuts, roughly chopped"],"steps":["Combine all ingredients, and transfer to a greased baking dish.","Bake at 350°F (175°C) for 45 minutes or until browned on top. If not browned, place under the broiler until browned.","Serve with roast turkey, cranberry sauce, yams, and all the other fixins."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoliday_Stuffing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Holiday_meal_overseas_DVIDS806257.jpg/960px-Holiday_meal_overseas_DVIDS806257.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Capt. Jason Smith","licence":"Public domain"},{"title":"Cookbook:Hickory BBQ Pork Loin","name":"Hickory BBQ Pork Loin","ingredients":["1 boneless pork loin roast","Hickory chips"],"steps":["Combine all brine ingredients in a gallon-size zip-top bag. Add pork roast and brine in the refrigerator for 3 hours.","Remove pork from brine. Pat dry with paper towels and set aside.","Combine rub ingredients. Massage into pork and refrigerate overnight.","The next day, place a roasting rack into a large roasting pan with a good amount of hickory chips in it. Insert a probe thermometer into the roast and bake at 200°F until internal temperature reaches 140°F.","Move to a plate and let rest uncovered 5 minutes. Serve thickly sliced."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_BBQ_Pork_Loin","pageImageChecked":true},{"title":"Cookbook:Hickory Smoked Pork Chops","name":"Hickory Smoked Pork Chops","ingredients":["4 thick-cut pork rib chops","1 cup salt","¾ cup honey","2 cups hot apple cider vinegar","2 pounds ice","1 tablespoon cayenne pepper","2 tablespoons paprika","2 tablespoons ancho chile powder","1 tablespoon black peppercorns, cracked","Olive oil","Soaked hickory chunks"],"steps":["Combine salt, honey, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.","Insert pork chops and brine in the refrigerator for 1–2 hours.","Drain pork and pat dry with paper towels. Discard remaining brine.","Combine remaining seasonings and rub on both sides of each pork chop.","Get your smoker ready. Place chunks in the firebox and keep the smoker at around 250°F.","Brush with olive oil and grill on high just until marked. Flip and repeat 1 more time.","Move to smoker and insert a probe thermometer into one of the chopes. Cover and cook until internal temperature reaches 140°F for medium rare, 155°F for medium, and 165°F for toast. Carry-over will take it the last 5 degrees. Keep checking the temperature and microwave if needed to get above 145°F.","Move to a plate and let rest 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_Smoked_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Hickory Smoked Chicken Breasts","name":"Hickory Smoked Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","1 cup salt","¾ cup plus 2 tbsp honey","2 cups very hot apple cider vinegar","2 pounds ice","4 sprigs fresh rosemary, finely chopped","10 sprigs fresh thyme, finely chopped","1 tbsp black peppercorns, cracked","1 tbsp chili powder","1 tbsp cayenne pepper","2 tbsp paprika","1 ½ tsp lemon pepper","Several pounds of large hickory chunks"],"steps":["Combine salt, honey, herbs, and vinegar in a gallon-size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled.","Add chicken and brine in the refrigerator for 1–2 hours.","Take chicken out of brine and pat dry with paper towels. Set aside.","Combine lemon pepper, peppercorns, chili powder, cayenne pepper, and paprika. Rub mixture gently into both sides of each chicken piece.","Place enough hickory wood chunks into the firebox of a smoker to keep the temperature around 225°F. Insert a probe thermometer into one of the chicken pieces and place in the smoker. Cook, changing chunks as needed, until internal temperature reaches 165°F.","Remove to a plate and let rest, uncovered, for 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_Smoked_Chicken_Breasts","pageImageChecked":true},{"title":"Cookbook:Hickory BBQ Rub","name":"Hickory BBQ Rub","ingredients":["1 cup paprika","3 tbsp hickory smoke powder","¼ cup salt","⅓ cup granulated garlic","3 tbsp cayenne pepper","2 tbsp red pepper flakes","¼ cup dehydrated lemon peel","½ cup light brown sugar","¼ cup ancho chile powder"],"steps":["Combine all ingredients in an airtight container with a shaker lid.","Keep in a cool, dark place for up to 2 years."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_BBQ_Rub","pageImageChecked":true},{"title":"Cookbook:Holiday Pork Loin","name":"Holiday Pork Loin","ingredients":["1 ea. (4 pounds) boneless pork loin roast","1 cup salt","½ cup honey","2 cups boiling apple cider vinegar","½ cup white wine","1 pound ice","2 tsp garlic powder","2 tbsp black peppercorns, cracked","Dijon mustard","1 tbsp smoked paprika","2 tbsp light brown sugar","2 tsp dehydrated lemon peel","¼ cup crushed ginger snap cookies"],"steps":["Combine salt, honey, vinegar, and wine in a gallon size zip-top bag. Add ice and shake until ice is mostly melted and mixture has cooled down.","Add pork loin and refrigerate 2 ½–3 hours.","Drain pork and pat dry. Discard remaining brine. Set aside.","Combine remaining ingredients except mustard. Brush pork with mustard and press spice mixture into all sides of meat.","Place roast on a roasting rack in a roasting pan. Insert a probe thermometer into the center and bake at 410°F until internal temperature reaches 140°F for medium rare.","Remove to a plate and let rest 10 minutes before carving. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoliday_Pork_Loin","pageImageChecked":true},{"title":"Cookbook:Hickory BBQ Chicken Wings","name":"Hickory BBQ Chicken Wings","ingredients":["24 chicken wings, tips removed, cut in half at the joint","10 tbsp barbecue sauce","½ tsp hickory-flavored liquid smoke","2 ½ quarts peanut or canola oil","3 tbs hickory-flavored seasoning"],"steps":["Combine sauce and liquid smoke. Set aside.","Season chicken evenly with seasoning. Set aside.","Heat oil to 350°F. Add chicken, and working in batches, deep fry for 10–12 minutes or golden brown, crisp, and cooked through to 165°F.","Remove chicken and drain on a cooling rack.","Toss with sauce mixture. Serve warm with blue cheese dressing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHickory_BBQ_Chicken_Wings","pageImageChecked":true},{"title":"Cookbook:Hilda Rolls","name":"Hilda Rolls","ingredients":["300 g all-purpose flour, sifted","110 g white granulated sugar","1 package vanilla sugar","1 egg","150 g butter","125 g powdered sugar","2 spoons water","2 tablespoons jam"],"steps":["Knead the flour, butter, sugar, vanilla sugar, and egg into a dough. Chill for a while.","Roll out the dough to about ¼ cm thick.","Cut round cookies out of the dough. For half the cookies, cut a small shape out of the middle—these will be the tops.","Place the cookies on a greased tray and bake at 150°C for about 20 minutes. Let cool.","Combine the powdered sugar and water to make a smooth icing. Carefully dip the top cookies in the icing to coat one face.","Spread some jam on the bottom layer cookies. Top with the iced cutout cookies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHilda_Rolls","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Weihnachtspl%C3%A4tzchen_Hildabr%C3%B6tchen.jpg/960px-Weihnachtspl%C3%A4tzchen_Hildabr%C3%B6tchen.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Hlib Tmer (Algerian Date Milk)","name":"Hlib Tmer (Algerian Date Milk)","ingredients":["250 ml camel milk","7 plump, ripe dates","A little bit of sugar","Water"],"steps":["Remove the seeds from the dates and check if there are any worms inside them.","Boil the dates with water and sugar for a few minutes until you feel the dates are well-cooked.","Turn off the heat, blend the date mixture, and strain it as well as possible.","Pour the resulting date syrup into your cup of milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHlib_Tmer_(Algerian_Date_Milk)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Hilbah (Fenugreek Condiment)","name":"Hilbah (Fenugreek Condiment)","ingredients":["3 tbsp ground fenugreek seeds","1 cup water","Coriander leaves, finely chopped","Leeks, chopped","1 lemon or citric acid to taste","1 tsp salt","1 tbsp zḥug (hot sauce made from red peppers, garlic, coriander leaves, etc.)","Grated tomato (optional)"],"steps":["Soak ground fenugreek in the water for 3 hours until expanded.","Beat with a spatula until paste becomes light and frothy. Gradually add more water if necessary.","Mix in coriander leaves and leeks.","Mix in salt, lemon juice, and zḥug.","Mix in grated tomato if using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHilbah_(Fenugreek_Condiment)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Hilbah_%28cropped%29.png/960px-Hilbah_%28cropped%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"شرعب السلام","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Holzknechtnocken with Strawberry Curd au Gratin","name":"Holzknechtnocken with Strawberry Curd au Gratin","steps":["In a large bowl, mix together flour, salt, oil, and hot water. Knead until you get a dough.","Divide dough into 8 pieces. Flatten each piece, and wrap around a single whole strawberry. Pinch shut to form a dumpling.","Boil dumplings for 5–7 minutes in salted water. Coat in melted butter.","Cut remaining strawberries into pieces. Toss with sugar and lemon juice.","Beat together the butter, lemon zest, vanilla sugar, and confectioners’ sugar until creamy. Mix in egg yolks, curd cheese, and crème fraîche.","Whip cream with sugar. Fold the whipped cream into the butter-cheese mixture.","Whip the egg whites to stiff peaks, and fold into the above mixture.","Preheat the oven to 200°C","Arrange some strawberries on oven-safe plates. Top with some of the cheese mixture, then a few dumplings on top and sprinkle with sugar.","Place plates in the oven, and bake until golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHolzknechtnocken_with_Strawberry_Curd_au_Gratin","country":"Austria","pageImageChecked":true},{"title":"Cookbook:High-Protein Pancakes","name":"High-Protein Pancakes","ingredients":["½ cup (50 g) rolled oats","¼ cup (30 g) vanilla-flavored protein powder","1 tablespoon coconut flour","1 teaspoon baking powder","1 teaspoon ground cinnamon","⅛ teaspoon salt","½ ea. (50 g) peeled small-to-medium-size ripe banana","1 egg","¼ cup (60 ml) milk","Oil or butter for cooking"],"steps":["Grind the oats for 10–15 seconds in the food processor to make a powder.","Combine the ground oats in a mixing bowl with the protein powder, coconut flour, baking powder, cinnamon, and salt.","Mash the banana in another mixing bowl, then whisk in the egg and milk until well-combined.","Fold in the dry mixture to form a thick batter.","Heat a thin layer butter or oil in a frying pan over low to medium heat.","Scoop ladlefuls of batter onto the pan, working in batches as needed.","Cook the pancakes for 3–4 minutes until small bubbles appear on top.","Flip the pancakes, then cook for another 1–2 minutes.","Transfer the pancakes to plates, and repeat the cooking process with any remaining batter.","Serve with toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHigh-Protein_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Healthy_Protein_based_Pancake_Mix_-_Prolicious.jpg/960px-Healthy_Protein_based_Pancake_Mix_-_Prolicious.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prolicious","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Holiday Soda","name":"Holiday Soda","ingredients":["½ cup (120 ml) edible pine needles (preferably Douglas fir)","Peel from 3 clementine oranges (or a similar easy-to-peel variety such as tangerines)","1 cup (240 ml) white sugar","1 cup (240 ml) water","2 cinnamon sticks","4 cloves","2 tbsp (30 ml) cardamom pods"],"steps":["Wash the pine needle branch and clementines.","Remove the pine needles from the branches and peel the clementines.","Mix the pine needles and clementine peels with the sugar in a container, and let this sit in the fridge for 24 hours. The sugar will extract the liquid from the citrus peels and produce a syrupy liquid.","Boil the cinnamon sticks, cloves, and cardamom pods in the water.","Pour the warm water with boiled spices into the container with pine needles and peels.","Mix the ingredients together and strain the mixture.","To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoliday_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/A_Merry_Christmas_and_Happy_New_Year%2C_W.H.F._Vandegrift%2C_pharmacist%2C_Cigars%2C_soda_water%2C_fine..._%28NBY_423126%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"Cookbook:Homemade Five-Spice Powder","name":"Homemade Five-Spice Powder","ingredients":["2 teaspoons Szechuan peppercorns","8 star anise pods","½ tsp ground cloves","1 tablespoon ground cinnamon","1 tablespoon ground fennel seeds"],"steps":["Toast the Szechuan peppercorns in a dry frying pan for about 3 minutes.","Grind the peppercorns in a pepper grinder or coffee grinder together with the star anise pods.","Sift the ground spices to remove any larger bits.","Mix together the cloves, cinnamon, and fennel seeds.","Grind the completed mixture until it is a very fine powder.","Use sparingly, as it is extremely pungent."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Five-Spice_Powder","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Five_spices_detailed.jpg/960px-Five_spices_detailed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tim Sackton","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Homemade Corn Tortillas","name":"Homemade Corn Tortillas","ingredients":["2 cups masa (masa harina, masa lista)","2 cups water","1 teaspoon salt"],"steps":["In a large bowl, stir together the masa and salt.","Add the water, and mix together well to form a dough.","Turn out onto a lightly floured board and knead for 5 minutes.","Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.","Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.","Heat a large heavy skillet over medium high heat.","Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.","Remove from the skillet and keep warm in cloth towel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Corn_Tortillas","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Balboa_20_bg_120603.jpg/960px-Balboa_20_bg_120603.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Homemade Biscuit Mix","name":"Homemade Biscuit Mix","steps":["Blend together dry ingredients.","Cut in shortening with a pastry blender to make mixture as granular as possible.","Use in recipes like you would use Bisquick©."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Biscuit_Mix","country":"United States","pageImageChecked":true},{"title":"Cookbook:Homemade Herbes de Provence","name":"Homemade Herbes de Provence","ingredients":["1 tbsp basil","1 tbsp marjoram","½ tbsp rosemary","1 tbsp summer savory","1 tbsp thyme","1 bay leaf, crushed","2–3 lavender flowers, crushed","1 tsp fennel seeds (optional)","1 tsp sage (optional)"],"steps":["Combine all ingredients, and mix until blended."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Herbes_de_Provence","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Herbes_de_Provence_01.jpg/960px-Herbes_de_Provence_01.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Homemade Cider Vinegar","name":"Homemade Cider Vinegar","ingredients":["4 kg (8.8 lb) fresh s"],"steps":["Wash the apples to remove obvious dirt, and cut out any bruised or bird-struck bits.","Crush the apples, or put them through a juice maker, and collect the juice in one of the fermenters.","Cover the fermenter with a cloth, or plug the opening with cotton wool if narrow, to keep out dust and insects. Don't worry that the fermenter isn't full, as it should be for making hard cider. With vinegar, air space is good, as it brings oxygen to the bacteria.","Set aside somewhere to ferment not too warm or too cool (about 18–22 °C / 64–72 °F). It should start getting bubbly within a couple of days. Note the progress, so that you can tell when fermentation has peaked and is slowing down.","When the fermentation is slowing down and not bubbling so vigorously, siphon into the other fermenter carefully. Try not to get too much of the gunk that has settled to the bottom, or the froth on top—the aim is to get a clear cider without too many floating chunks!","Set the second fermenter aside to ferment for two to three months. After a while, you should see a white film forming on top. Don't despair—this is the vinegar mother, a structure built by the vinegar-making bacteria (acetobacter).","After a couple of months, you can draw off two thirds of the vinegar for use, and top up with fresh, clear cider made in the first fermenter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Cider_Vinegar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Apple_Cider_Vinegar_%284108653248%29.jpg/960px-Apple_Cider_Vinegar_%284108653248%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net from USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Homemade Applesauce","name":"Homemade Applesauce","ingredients":["3 pounds (1300 g / about 8 cups) peeled, cored, and chopped apples","½ cup water","6 tablespoons white granulated sugar","6 tablespoons sugar substitute","Juice from 1 lemon (about 1 tablespoon)","½ teaspoon ground cinnamon or apple pie spice"],"steps":["Put chopped apples in a large non-stick saucepan. Stir in water, sugar, sugar substitute, and lemon juice.","Bring mixture to a boil, cover, and reduce heat to medium-low.","Cook until apples are tender (about 10 minutes).","Use a potato masher to break cooked apples up into a nice purée.","Stir in ground cinnamon or apple pie spice.","Serve warm or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Applesauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Homemade-applesauce-in-progress.png/960px-Homemade-applesauce-in-progress.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonadab","licence":"Public domain"},{"title":"Cookbook:Homemade Mixed Spice","name":"Homemade Mixed Spice","ingredients":["1 tablespoon ground allspice","1 tablespoon ground cinnamon","1 tablespoon ground nutmeg","2 teaspoons ground mace","1 teaspoon ground cloves","1 teaspoon ground coriander","1 teaspoon ground Ginger"],"steps":["Blend all spices together, and store in a sealed jar away from light."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Mixed_Spice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Mixed_spices_01_Pengo.jpg/960px-Mixed_spices_01_Pengo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Homemade Corned Beef","name":"Homemade Corned Beef","ingredients":["1 ea. (6 lb / 2.75 kg) round/brisket of corned beef","3 carrots, sliced diagonally","3 medium onions, chopped","Mixed herbs","1 teaspoon ground allspice","1 teaspoon ground cloves","½ pint Guinness beer"],"steps":["Put the brisket on a bed of the carrots and onions in a large saucepan.","Just barely cover everything with room temperature water, add the allspice and cloves, and simmer lightly for 4 hours.","Add the beer, and simmer for another hour.","Serve it cold on Christmas. Since there is no need to slave in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserving the juice for hot topping gravy; other days you can serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Corned_Beef","country":"Ireland","pageImageChecked":true},{"title":"Cookbook:Homemade Paneer","name":"Homemade Paneer","ingredients":["3 liters milk","6 tablespoons lemon juice or vinegar"],"steps":["Bring milk to a boil in a large pan.","Just before the milk starts to boil, add the lemon juice or vinegar to coagulate the milk.","Pour the coagulated milk through a cheese cloth to discard most of the water within.","Press the water out firmly and place a weight on top of the paneer.","Allow to rest and harden for 2–3 hours in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Paneer","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Homemade_Paneer_Bhurji_cooked_in_pan_India.jpg/960px-Homemade_Paneer_Bhurji_cooked_in_pan_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Status 401","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Homemade Fines Herbes","name":"Homemade Fines Herbes","ingredients":["1 tablespoon chopped tarragon","1 tablespoon chopped chervil","1 tablespoon chopped chives","1 tablespoon chopped parsley"],"steps":["Combine all ingredients together.","Use as directed in your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Fines_Herbes","pageImageChecked":true},{"title":"Cookbook:Homemade Ketchup","name":"Homemade Ketchup","ingredients":["8 quarts (950 ml) ripe tomatoes","½ cup (120 g) white granulated sugar","2 tablespoons dry mustard","1 tablespoon ground allspice","2 cups cider vinegar","3 tablespoons salt","1 tablespoon black pepper","1 teaspoon ground cloves"],"steps":["Scald tomatoes, and press through a coarse sieve to remove seeds and skins. Let cool.","Measure out 1 gallon (3.8 litres) of tomato pulp, and combine with the remaining ingredients. Let simmer slowly for 3 hours.","Pour hot ketchup into hot sterilized 1-pint jars and seal. Process for 15 minutes in boiling water bath."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Ketchup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Mushroom_ketchup_%28homemade%29_-_%28cropped%29.jpg/960px-Mushroom_ketchup_%28homemade%29_-_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rex Roof from Ann Arbor, MI, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Homemade Coffee Liqueur","name":"Homemade Coffee Liqueur","ingredients":["4 cups strong brewed coffee (cold)","2 cups granulated sugar","2 cups vodka or rum","2 vanilla beans, split (or 2 tsp vanilla extract)"],"steps":["In a large saucepan, combine the brewed coffee and sugar. Heat over medium heat, stirring continuously until the sugar is fully dissolved. Remove from heat and let it cool to room temperature.","Once cooled, stir in the vodka or rum.","If using vanilla beans, scrape out the seeds and add both the seeds and the pods to the mixture. If using vanilla extract, add and stir it in.","Transfer the mixture to a glass bottle or jar and seal tightly. Store it in a cool, dark place for at least one week, gently shaking the bottle daily.","After the infusion period, strain the mixture to remove the vanilla pods and any sediment. Transfer the cleared liquid back to the bottle for storage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Coffee_Liqueur","pageImageChecked":true},{"title":"Cookbook:Homemade Aquafaba","name":"Homemade Aquafaba","ingredients":["Dried chickpeas"],"steps":["Fill a pot with water, and add the chickpeas.","Bring the water to boil, then reduce the heat.","Let it simmer for a couple of hours. Regularly check for enough water, adding a little if necessary.","When the chickpeas are soft, let the mixture cool down.","Separate the liquid from the chickpeas. The liquid is your aquafaba. You can use the chickpeas to make some other food.","If your aquafaba is too thin, boil it to evaporate excess water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Aquafaba","pageImageChecked":true},{"title":"Cookbook:Homemade Baharat","name":"Homemade Baharat","ingredients":["6 tbsp allspice","6 tbsp black pepper","3 tbsp cinnamon","3 tbsp coriander","2 tbsp cumin","1 tbsp nutmeg","1 tbsp cloves","½ tbsp cardamom"],"steps":["Finely grind all the ingredients using a mill or spice grinder. Mix well.","To intensify the taste, fry the powder in butter before use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Baharat","pageImageChecked":true},{"title":"Cookbook:Homemade Hominy","name":"Homemade Hominy","ingredients":["2 qt water","1 Tbsp food-grade lye","1 qt shelled corn","3 tsp salt"],"steps":["Put the water into a large kettle or saucepan, and stir in the lye.","Bring the water to a boil, and then add the corn. Let it boil until the skins will slip off the grains when they are pressed between the thumb and the finger.","Remove from the stove, stir sufficiently to loosen the skins, and then remove them by washing the corn in a colander.","Cover the grains with cold water and return to the fire. When the water boils, pour it off. Repeat this process at least three times, so as to make sure that there is no trace of the lye. Allow the grains to cook in more water until they burst.","Season the corn with the salt, and while still hot put it into a jar or a crock and cover it tight until it is to be used. The water in which the hominy is cooked should remain on it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Hominy","pageImageChecked":true},{"title":"Cookbook:Homemade Garam Masala","name":"Homemade Garam Masala","ingredients":["15 grams dried bay leaves","75 grams black cardamom seeds","40 grams green cardamom seeds","20 sticks cinnamon, about 2.5 cm in length","20 grams whole cloves","35 grams coriander seeds","20 grams cumin seeds","25 grams fennel seeds","20 grams mace","70 grams black peppercorns","15 grams rose leaves","15 grams ginger powder"],"steps":["Individually toast all the whole spices and herbs in a dry skillet over low heat, shaking, until a shade darker and aromatic. Make sure not to burn.","Remove from the heat, transfer to a cool container, and let cool.","Using a grinder, blender, or mortar, grind/pound all the herbs and spices together to make an even powder."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Garam_Masala","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg/960px-Vegetarian_homemade_Kofta_with_gravy_from_North_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Dwivedi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Homemade Peanut Butter","name":"Homemade Peanut Butter","ingredients":["2 cups (250 g) raw shelled peanuts","1 tablespoons any natural oil, such as vegetable oil, peanut oil or canola oil (optional)","½ teaspoon white sugar (optional)","2 teaspoons honey (optional)","1 pinch of salt"],"steps":["Place tinfoil on a baking pan, add in peanuts and bake the peanuts at 200–350 °F for about 10 minutes.","Let peanuts cool. You can shake the peanuts to peel its skin.","Process or blend for a while. Blend to a desired consistency. This will take around 10 minutes.","At first, it will be crumbly, but as you blend it comes together into a ball, and eventually it will turn smooth and creamy. - retrieved 2024-12-03","If desired, add in oil, sugar, honey and salt. Process or blend until combined."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Peanut_Butter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Peanut-Butter-Jelly-Sandwich.jpg/960px-Peanut-Butter-Jelly-Sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Hominy Grits","name":"Hominy Grits","ingredients":["5 cups water","1 cup hominy grits","1 tablespoon butter","1 tablespoon honey, brown sugar, or maple syrup (optional)"],"steps":["Bring water to a rapid boil in a saucepan.","Gradually stir in the hominy grits.","Reduce heat to low.","Stir in the butter.","Cook for 20 minutes, or until the water is absorbed.","If desired, sweeten with honey, brown sugar, maple syrup, or jelly.","Serve while hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHominy_Grits","pageImageChecked":true},{"title":"Cookbook:Homemade Tempeh","name":"Homemade Tempeh","ingredients":["400 grams (14 ounces) dried soybeans","Water","2 tablespoons cider vinegar","1 teaspoon tempeh starter (or ragi tempe)"],"steps":["Cover soybeans with water, and soak overnight or at least 12 hours.","Remove the hulls (i.e. skins) from the beans by rubbing between both hands (see notes).","Skim off most of the hulls either by washing them away or by using a skimmer or strainer. Some hulls may be left behind without affecting tempeh quality.","Cook beans until just tender, not mushy; undercooked is best for tempeh (see notes).","Drain beans, and spread to dry somewhere with airflow (see notes).","Collect beans into a bowl, and mix in the cider vinegar. This acidifies the beans slightly, inhibiting unwanted spoilage organisms during fermentation.","Sprinkle the tempeh starter over the beans and mix in well (see notes).","Pack the beans loosely into banana leaves, zip-lock bags, or shallow dishes for incubating. Zip-lock bags must be punctured at roughly 1 cm (½ inch) intervals to keep oxygen up to the fermenting beans.","Load the soon-to-be tempeh into your incubator, preferably on racks that will allow air circulation. An electric oven with a light on makes a pretty good incubator, because the light provides just enough heat to keep the beans warm while the fermentation starts happening.","Incubate for 12 hours or so at around 30–35°C (86–95°F) with a heat source (unless it's already that hot where you are).","After 12 hours, remove or turn off the heat source - the fermenting beans will be making their own heat, and may overheat if you keep them too warm.","Monitor periodically from then on, and remove when the beans are totally consumed by fluffy white tempeh with no gaps.","After fermentation is complete, serve straight away in your favourite tempeh recipe, refrigerate for two to three days, or freeze for up to two months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Tempeh","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Tempeh_tempe.jpg/960px-Tempeh_tempe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Homemade Wheat Tortillas","name":"Homemade Wheat Tortillas","ingredients":["4 cups (950 ml) unbleached all-purpose flour","2 teaspoons salt","2 tablespoons lard or vegetable shortening","1½ cups (360 ml) warm water, or more if needed","4 teaspoons baking powder (optional, for thicker and chewier tortillas)"],"steps":["In a large bowl, stir together the flour, salt and baking powder.","With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.","Add enough warm water to make a soft but not sticky dough.","Turn out onto a lightly-floured board and knead for 5 minutes.","Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.","Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.","Heat a large heavy skillet over medium high heat.","Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)","Remove from the skillet and keep warm in cloth towel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Wheat_Tortillas","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/NCI_flour_tortillas.jpg/960px-NCI_flour_tortillas.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Hominy Bread","name":"Hominy Bread","ingredients":["2 cups cooked hominy grits","1 cup cornmeal","1 tablespoon baking powder","1 scant teaspoon salt","2 tablespoons butter","2 standard eggs","1 ½ cups milk","3 tablespoons sugar (optional)"],"steps":["Preheat oven to 350°F (175°C).","In a large bowl combine grits, cornmeal, baking powder, salt, butter, and sugar.","In another bowl beat 2 eggs thoroughly, then add milk and mix together completely.","Add egg and milk mixture to dry ingredients.","Grease a large baking dish or 2 loaf pans. Pour mixture into pan(s).","Bake in preheated oven for 35 minutes, until golden brown and a knife inserted in the bread comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHominy_Bread","pageImageChecked":true},{"title":"Cookbook:Homemade Seitan","name":"Homemade Seitan","ingredients":["10 oz (280 g) high-gluten wheat flour (such as bread flour)","Water"],"steps":["Add 2 cups water to the flour. Knead together until well-combined and elastic. It is advisable to keep hands wet so that the dough doesn't stick to the hands.","Cover dough with water, and place in refrigerator for 1 hour.","Continue kneading and replacing water until water remains clear after kneading. At the end, you should be left with a mass of gluten.","Divide gluten mass into loaf- or roll-shaped halves. At this point, there are several things you can add to the mass:","Soy sauce (recommended): traditional in the making of seitan.","Spices: seitan can simulate Italian sausage by adding the correct spices, or adding poultry seasoning can make the seitan more similar to chicken or turkey.","Nutritional yeast (recommended): B12 found in some brands of nutritional yeast is a vitamin that is usually obtained through meats, eggs and/or dairy products.","Place gluten loaves in pot, and cover with vegetable broth or dashi.","Bring to a boil, then reduce heat to simmer; simmer for 1–1.5 hours.","Remove from heat and serve as desired or use in place of meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Seitan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Seitan_close-up.jpg/960px-Seitan_close-up.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sofia Roberts","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Homemade Pie Crust","name":"Homemade Pie Crust","ingredients":["225 grams (1 cup) all-purpose flour","2.5 ml (½ teaspoon) salt","230 ml (1 cup) cold vegetable shortening","30 ml (2 tablespoons) cold water (add 15 ml of water as needed)"],"steps":["Combine flour and salt in medium bowl.","Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.","Sprinkle with cold water; mix just until mixture holds together.","Shape dough into a ball; place on lightly floured surface.","Roll out dough to 3 mm (⅛ inch) thickness.","Line pie plate with pastry.","Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Pie_Crust","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Homemade_pie_%28burek%29_with_cherries_-_preparation_02.jpg/960px-Homemade_pie_%28burek%29_with_cherries_-_preparation_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Milica Buha","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Homemade Tomato Paste","name":"Homemade Tomato Paste","ingredients":["1 gallon (4 litres) tomato pulp","1 cup sweet red bell peppers, chopped","1½ teaspoons salt"],"steps":["Cook the ingredients over low heat in a large wide covered stockpot for an hour.","Pass the mixture through a food mill several times starting with the coarsest grid and progressing to the finest.This will actually be faster than trying to force it through a fine sieve in a single pass.","Return the pot to the stove and heat uncovered over very low heat for 3 hours or more until very thick, stirring frequently to avoid burning. Use a heat diffusing mat or trivet. A double boiler would be ideal as it would prevent burning but will take longer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Tomato_Paste","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Tomato_paste_on_spoon.jpg/960px-Tomato_paste_on_spoon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SKopp","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Honey Apple Glazed Pork","name":"Honey Apple Glazed Pork","ingredients":["¼ teaspoon black pepper","1½ tablespoons flour","1 teaspoon ground mustard","½ teaspoon dried sage leaves","1 teaspoon salt","3 pound (about 1.5 kg) pork butt roast","1 cup applesauce","¼ teaspoon ground cinnamon","⅓ cup honey","¼ teaspoon ground nutmeg"],"steps":["Preheat oven to 325°F (about 165°C).","Mix together pepper, flour, mustard, sage, and salt to get a rub.","Apply rub to pork roast and set aside.","Line a roasting pan with foil and spray with cooking spray.","Place roast in pan and bake for 30 minutes.","Mix together applesauce, cinnamon, honey, and nutmeg as a glaze.","Remove roast from oven and spread with glaze.","Return glazed roast to oven and bake until you get an internal temperature of 165°F (74°C), about 50–60 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Apple_Glazed_Pork","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Apple_strudel_and_dirty_bowl_wrap_at_Portobello%2C_Whistler_%2831301942725%29.jpg/960px-Apple_strudel_and_dirty_bowl_wrap_at_Portobello%2C_Whistler_%2831301942725%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ruth Hartnup from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Homemade Tortilla Chips","name":"Homemade Tortilla Chips","ingredients":["1 bag of corn tortillas","Vegetable oil for frying","Seasoning"],"steps":["Fill a pot with 2 inches of oil.","Clip a frying thermometer to the side of the pot so that the tip is submerged in the oil but not touching the bottom.","Heat the oil to 360°F (180°C).","Slice a pile of tortillas in half through the centre.","Stack the two piles together and cut across the center again to form quarters.","Stack the quarters and cut through to form eighths","Gently drop the tortilla pieces into the hot oil, a handful at a time.","After the initial vapour has boiled off, agitate gently with a slotted spoon to fry evenly","When tortilla chips are golden brown (about 2 minutes), remove with a spider or slotted spoon.","Drain on paper towels and season lightly with salt or seasoned salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Tortilla_Chips","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/4003_-_Zermatt_-_Restaurant_Weisshorn.JPG/960px-4003_-_Zermatt_-_Restaurant_Weisshorn.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrew Bossi","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Homemade Phyllo Dough","name":"Homemade Phyllo Dough","ingredients":["1 kg all-purpose flour","50 ml (4 tbsp) oil","300–400 ml (1⅔–2 cups) hot water"],"steps":["Mix all the ingredients using a mixer with a dough hook or your hands. Mix until you get a smooth, elastic but not sticky dough.","Let the dough rest for a few hours, preferably in the fridge wrapped in plastic."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Phyllo_Dough","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Liat_Portal_for_Foodie_Disorder_-_Homemade_knafeh_with_pistachios.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Homemade_knafeh_with_pistachios.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Honey BBQ Hot Wings","name":"Honey BBQ Hot Wings","ingredients":["24 chicken wingettes","Salt","Black pepper","½ cup tomato paste","2 Tbsp honey","2 Tbsp cider vinegar","2 Tbsp hot sauce","Oil for deep frying"],"steps":["Sprinkle wings with salt and black pepper.","Heat oil to 350°F (175°C).","Deep fry wings in batches for 11–12 minutes. Drain on a cooling rack.","Combine liquid ingredients except for oil.","Bring to a boil over medium high heat until reduced to 10 Tbsp.","Remove from heat and let rest for 5 minutes.","Toss wings with sauce; serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_BBQ_Hot_Wings","pageImageChecked":true},{"title":"Cookbook:Honey Bourbon Marinade","name":"Honey Bourbon Marinade","ingredients":["¼ cup honey","¼ cup bourbon","1 tbsp salt","1 tbsp freshly-ground black pepper","2 tbsp Worcestershire sauce","3 tbsp cider vinegar"],"steps":["Combine all ingredients in a mason jar or a gallon-size zip-top bag.","Refrigerate for up to 2 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Bourbon_Marinade","pageImageChecked":true},{"title":"Cookbook:Honey Apple Marinade","name":"Honey Apple Marinade","ingredients":["1 cup apple cider","¼ cup apple cider vinegar","¼ cup honey","½ tsp salt","½ tsp freshly ground black pepper","2 tbs smoked paprika"],"steps":["Mix everything together. Keep refrigerated for up to 3 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Apple_Marinade","pageImageChecked":true},{"title":"Cookbook:Homestyle Fried Potatoes","name":"Homestyle Fried Potatoes","ingredients":["1 pound Russet potatoes, cut into 2-inch chunks","Salt","Freshly-ground black pepper","2 quarts olive oil (not extra virgin)","Sour cream (optional)","Chopped chives (optional)"],"steps":["Place potatoes into a container of very cold water. Let sit until potatoes, when rinsed, give off clear water.","Heat oil in a deep-fryer or a large pot to 325°F. Add potatoes in batches and deep fry, stirring occasionally, until potatoes are tender and only very slightly browned. Drain on a cooling rack in a newspaper lined sheet pan.","Increase oil temperature to 375°F. Add potatoes again, in batches, and cook until golden brown and crispy.","Once all potatoes have been fried and drained on the rack, sprinkle them very liberally with salt and freshly ground black pepper. Toss to coat, then serve with sour cream and chopped chives, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomestyle_Fried_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Flickr_lifeontheedge_3672951574--Home_fried_potatoes.jpg/960px-Flickr_lifeontheedge_3672951574--Home_fried_potatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marshall Astor from San Pedro, California, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Homemade Red Wine","name":"Homemade Red Wine","ingredients":["4 kg dark black grapes","4 L water, boiled and cooled","4 kg sugar","2 egg whites","2 ounces (60 ml) liquid yeast or 2 Tbsp (15 ml) dry yeast granules","1 handful whole wheat","½–¾ cup (120–180 ml) white sugar for colouring"],"steps":["Clean and wash grapes well, removing stalks and any debris.","Crush the grapes until you get a good purple colour.","Place the crushed grapes in a ceramic jar, and mix with 2 kg sugar. Mix in the water, egg whites, yeast, and wheat until well-combined.","Cover with an airtight lid, and let ferment in a cool place for 21 days, stirring well every other day.","Strain the mixture and discard the solids.","Stir the remaining sugar into the liquid, and place back in the fermenting container. Mix well, and keep airtight for another 21 days to ferment.","Filter the wine using a muslin cloth.","Place the sugar for colouring in a heavy bottomed pot over medium heat. Stir until the sugar melts and becomes a dark brown caramel—do not let it burn.","Remove the caramel from the heat, and gradually and carefully stir in 5–7 Tbsp hot water. Let cool slightly.","Stir the caramel syrup into the wine, then transfer the wine into a jar for storage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Red_Wine","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8f/Homemade_Vinsanto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"klearchoskapoutsis. Original uploader was Klearchoskapoutsis at el.wikipedia","licence":"Attribution"},{"title":"Cookbook:Honey Garlic Chicken","name":"Honey Garlic Chicken","ingredients":["2 chicken breasts","Olive oil","Honey","¼–½ clove of garlic, minced"],"steps":["Chop chicken into small pieces.","Coat frying pan with a thin layer of olive oil.","Add chicken pieces to frying pan.","Cover the chicken with honey and add garlic.","Cook over medium heat until the mixture thickens and darkens and the chicken is cooked. Don't let it go on too long or the sauce can burn."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Garlic_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Chicken_wings_with_honey-garlic_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Homemade Tahini","name":"Homemade Tahini","ingredients":["Sesame seeds","Vegetable oil","1 pinch salt"],"steps":["Heat a dry skillet over medium heat.","Add the sesame seeds, and use a wooden spatula to stir the seeds often until light brown. Do not let burn.","Remove the sesame seeds from the heat, and leave to cool down completely.","Use a blender, food processor, or mortar and pestle to grind the sesame seeds to a crumbly texture.","Add a few tablespoons of vegetable oil, and process until it becomes very smooth.","Check the tahini and adjust the consistency by adding more oil. You might need to process it for an additional minute to get a smoother consistency.","Add salt to taste and process again to combine. Don't forget to scrape the sides of the food processor or blender with a spatula.","Store in the refrigerator for a month in an airtight container. Alternatively, if you won't be using it right away, you can freeze it for up to 3 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Tahini","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Liat_Portal_for_Foodie_Disorder_-_Grilled_salmon_with_tahini_salad_and_cherry_tomatoes.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Grilled_salmon_with_tahini_salad_and_cherry_tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hot Chocolate (Orange)","name":"Hot Chocolate (Orange)","ingredients":["4 cups (1 liter / 1.1 quart) milk","1 stick cinnamon","4 oz (110 g) bittersweet chocolate, chopped (can substitute semisweet)","½ tsp orange extract","¼ tsp vanilla extract"],"steps":["Place the milk and cinnamon in a saucepan, and gently heat to just below a simmer, about .","Add the chocolate, and stir while allowing to melt. Do not allow to come to a boil.","When the chocolate has melted, strain the chocolate milk into another container, add the extracts, and whisk or blend until frothy.","Transfer to mugs or heatproof glasses and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Chocolate_(Orange)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Hot_Chocolate._%2815289565658%29.jpg/960px-Hot_Chocolate._%2815289565658%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard Spragg. NZ from Christchurch, New Zealand","licence":"CC0"},{"title":"Cookbook:Hot Fudge Sauce","name":"Hot Fudge Sauce","ingredients":["½ cup (120 ml) milk","1 ½ cups (350 g) white granulated sugar","1 ½ tablespoons cocoa","1 dash salt","¾ tablespoon butter","½ teaspoon vanilla"],"steps":["Mix milk, sugar, cocoa and salt in a saucepan and bring to a full rolling boil.","Turn off heat and add butter and vanilla.","Let rest for a couple minutes until butter is melted. Beat with a spoon and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Fudge_Sauce","pageImageChecked":true},{"title":"Cookbook:Hot and Sour Soup","name":"Hot and Sour Soup","ingredients":["6 cups chicken stock or broth (or 4 cups water and 4 chicken bouillon cubes)","4 ½ tablespoons soy sauce","⅓ cup cooked shredded chicken or pork","¾ cup mushrooms, diced","¾ tablespoon garlic chili sauce","⅓ teaspoon freshly-ground black pepper","⅓ cup white vinegar","½ cup canned bamboo shoots, julienned","4 ½ oz block of tofu, cut into ¼-inch dice","3 tablespoons cornstarch and 2 tablespoons cold water","1 egg, beaten","3 green onion stalks, diced (including tops)","¾ teaspoon toasted sesame oil"],"steps":["Bring chicken broth to a simmer in a 2-quart saucepan.","Add soy sauce, shredded meat, mushrooms and garlic chili sauce. Simmer for 5 minutes.","Add black pepper, white vinegar, bamboo shoots, tofu. Simmer for 5 minutes.","Combine 3 tablespoons of cornstarch with 2 tablespoons of cold water in a cup. Stir until mixture is smooth. Add cornstarch mixture to soup and stir well.","Simmer for 5 minutes until soup is thickened.","Beat egg in a cup until yolk and white are combined. Pour beaten egg slowly, in a fine stream into soup. Stir soup several times, then wait 30 seconds.","Add green onions and sesame oil to soup. Stir well and remove from heat.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_and_Sour_Soup","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Hot-and-Sour-Soup-Bowl.jpg/960px-Hot-and-Sour-Soup-Bowl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Honey Taffy","name":"Honey Taffy","ingredients":["2 cups (450 g / 16 oz) white granulated sugar","½ tsp salt","2 tablespoons cornstarch","1 cup (325 g / 11.5 oz) liquid honey (any variety)","¾ cup (185 ml / 6.3 oz) water","2 tablespoons butter"],"steps":["In a 3–4-quart (2.8–3.8 L) heavy-bottomed saucepan, combine the sugar, salt, and cornstarch until uniform.","Using a wooden or metal spoon, stir in the honey and the water. Place the saucepan over medium-high heat and continually stir until all the sugar dissolves.","Continue to stir the mixture until the mixture begins to boil. Once boiling begins, let the solution cook undisturbed until it reaches 270°F/132°C also known as the soft crack stage. Add the butter.","Remove the hot mixture from heat and pour onto a greased, lipped cookie sheet, a greased marble slab, or a silicone mat, such as a Silpat.","When taffy is cool enough to handle with greased cleaned hands, gather the taffy and continually stretch, fold and recombine it until it lightens in color and gains a satiny gloss. This step is best accomplished with a friend and requires 10–15 minutes of continuous pulling.","Once taffy has been properly pulled, roll into ½-inch ropes and cut into long pieces with a knife or greased scissors. Once all the taffy is cut, wrap in small squares of waxed paper and twist the ends."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Taffy","pageImageChecked":true},{"title":"Cookbook:Honey Mustard Salmon","name":"Honey Mustard Salmon","ingredients":["1 salmon fillet (whatever size you like)","3 parts honey","2 parts coarse-grained mustard"],"steps":["Preheat oven to 350°F/180°C.","Wash and pat dry the salmon fillet. Remove the pin bones (if there are any), and cut salmon into portions if desired.","Mix honey and mustard, and adjust mixture to taste.","Spread mixture generously over and under the salmon.","Cook in oven on top rack for about 15–18 minutes (depending on how you like your salmon cooked).","Finish under broiler for 2–3 minutes, but remove before glaze starts to char."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Mustard_Salmon","pageImageChecked":true},{"title":"Cookbook:Hot Chocolate with Cayenne","name":"Hot Chocolate with Cayenne","ingredients":["1 cup (250 ml / 8.5 oz) whole milk","½ bar (50 g / 1.8 oz) dark chocolate bar of at least 60% cocoa (but no higher than 80%)I used a bar of very dark chocolate (71% cocoa solids).","Splash vanilla extract","Marshmallows","Dash dried ground cayenne pepper"],"steps":["Fill the saucepan with about of water, and place it on high heat. Set a heatproof bowl on top of the saucepan to create an improvised double boiler. Then drop bits of the chocolate bar into the bowl. The steam from the water will melt the chocolate.","Stir until it melts completely. Stir in a dash of cayenne pepper until you no longer see any specks of red.","Add a handful of marshmallows and stir until they are completely melted. Add a few more if you'd rather have a sweeter cup.","Once the mixture is smooth, stir in just a bit of milk until the mixture is again smooth. Repeat this process until you have used all the milk. Do this slowly over the course of about 4 minutes.","Turn off the heat and immediately (but carefully) pour into a large mug. Top with marshmallows."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Chocolate_with_Cayenne","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Bain-marie.JPG/960px-Bain-marie.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Honey Mustard Salad Dressing","name":"Honey Mustard Salad Dressing","ingredients":["1 tablespoon (15 ml) Dijon-style mustard","2 tablespoons (30 ml) honey","3 tablespoons (45 ml) lemon juice","½ teaspoon (7.5 ml) salt","½ teaspoon (7.5 ml) freshly-ground black pepper","¾ cup 250 ml safflower oil"],"steps":["Combine the mustard, honey, lemon juice, salt, and pepper.","Gradually whisk the safflower oil into the mixture to form a creamy dressing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Mustard_Salad_Dressing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Turkey_salad_with_dried_tomatoes.jpg/960px-Turkey_salad_with_dried_tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FotoosVanRobin","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Hoppin John","name":"Hoppin John","ingredients":["6 slices bacon, diced","1 medium onion, diced","½ cup diced celery","½ cup diced bell pepper","4½ cups water","2 packs long grain rice (3–4 cups cooked)","3 cans black-eyed peas","3 jalapeños, seeded and diced (about ½ cup)"],"steps":["Brown bacon in large Dutch oven, remove, and reserve 2 tablespoons of grease in pan.","Add onion, celery, and bell pepper, and sauté 5 minutes.","Add rice and seasoning packet, water, and black-eyed peas; cover and simmer 25 minutes.","Add bacon and jalapeños, cover and heat 5–10 minutes more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoppin_John","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Hoppin-john-bowl.JPG/960px-Hoppin-john-bowl.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Srjenkins","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Honey-Peppered Salmon","name":"Honey-Peppered Salmon","ingredients":["¼ cup olive oil","1 tablespoon honey","2 tablespoons Dijon mustard","3 cloves garlic, minced","2 teaspoon cayenne","½ teaspoon ground coriander","2 tablespoons fresh lemon juice","salt, to taste","4 (6-ounce) (170 g) center-cut salmon fillets"],"steps":["In a shallow dish, combine oil, honey, mustard, garlic, cayenne, coriander, lemon juice, and salt. Mix well.","Add salmon and let marinate at room temperature for 30 minutes.","Preheat oven to 350°F (175˚C).","Grease a baking dish.","Remove salmon from marinade and place in the prepared dish.","Bake for 10–12 minutes or until desired \"doneness\"."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney-Peppered_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Mesa_Grill_Ancho_Chile_Honey_Glazed_Salmon.jpg/960px-Mesa_Grill_Ancho_Chile_Honey_Glazed_Salmon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Calgary Reviews from Calgary, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Hot Cocoa","name":"Hot Cocoa","ingredients":["4–5 tablespoons malted chocolate mix or Ovaltine (Ovomaltine), or dry malt extract","1 teaspoon cocoa powder","1 cups (236 ml) hot water"],"steps":["Mix the Ovaltine and cocoa powder together.","Pound with a spoon until very fine—this will help reduce stirring time.","Shake the Ovaltine and cocoa powder for 10 seconds.","Pour the mix into the hot water. Stir well.","Top with whipped cream if desired and serve, sprinkled with cinnamon or chocolate powder, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Cocoa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Rosa_%27Hot_Cocoa%27_02.JPG/960px-Rosa_%27Hot_Cocoa%27_02.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kor!An (Андрей Корзун)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Hot and Spicy Dip","name":"Hot and Spicy Dip","ingredients":["2 eggs OR 4 soft-boiled egg yolks OR 3 oz egg substitute with lecithin","1 Tbsp lemon juice","½ tsp salt","2 cups olive oil","¼ cup tomato ketchup","2 Tbsp sweet pickle relish or chutney","1 Tbsp prepared horseradish","1 tsp Worcestershire sauce","1 tsp store-bought hot sauce","2 Tbsp chopped scallions","½ tsp cayenne pepper"],"steps":["Combine the eggs, lemon juice and salt in a blender. Blend briefly.","While motor is running, add oil in a slow, steady stream until the mixture has emulsified into a mayonnaise.","Transfer to a bowl and add the remaining ingredients.","Season with salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_and_Spicy_Dip","country":"United States","pageImageChecked":true},{"title":"Cookbook:Hot Chocolate","name":"Hot Chocolate","ingredients":["1 cup (240 ml / 8.1 oz) milk or water","1 teaspoon cocoa powder","1 teaspoon sugar"],"steps":["Heat the milk.","While heating the milk/water put the other ingredients in a mug and mix them very well. It's best if you try to grind it a bit using a spoon.","Fill half the mug with hot milk and stir very well.","Add the remaining milk to the mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Chocolate","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/1998_hot_chocolate_cologne.jpg/960px-1998_hot_chocolate_cologne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ziko van Dijk","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Hongshao Rou (Red Braised Pork Belly)","name":"Hongshao Rou (Red Braised Pork Belly)","ingredients":["700 g pork belly, cubed","3 tbsp vegetable oil","2 tbsp white sugar","350 ml pork or chicken stock","1 tbsp minced ginger","2 tbsp dark soy sauce","50 ml Shaoxing rice wine","3 star anise pods","4 small spring onions, sliced"],"steps":["In a medium saucepan, over high heat, heat the oil and sugar together until the sugar melts and turns brown.","Add the cubed pork to the sugar and oil and brown all over.","Reduce the heat, add the stock, ginger, star anise, soy sauce, and Shaoxing wine to the pan.","Cover tightly and simmer for 40 minutes, stirring occasionally to prevent it burning at the bottom.","Remove the lid and add the spring onions.","Boil the sauce until only a thick, dark gravy is left.","The dish may be served now, but if possible, refrigerate for a day to allow the flavours to develop.","Serve with rice, garnish with sliced spring onion."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHongshao_Rou_(Red_Braised_Pork_Belly)","country":"China","pageImageChecked":true},{"title":"Cookbook:Honey Lime Pork Loin","name":"Honey Lime Pork Loin","ingredients":["1 boneless pork loin roast","1 tsp cayenne pepper","2 tbsp brown sugar","1 tsp garlic powder","1 tsp salt","1 tsp black pepper","1 cup chicken broth","¼ cup red wine","2 tbsp Worcestershire sauce","2 tbsp olive oil","2 tbsp honey","1 lime, juiced","2 tbsp all-purpose flour","2 tbsp butter"],"steps":["Heat oil in a large sauté pan over high heat. Add roast and cook until thoroughly browned on all sides.","Remove from pan and keep warm. Add broth and deglaze pan, stirring to remove browned bits.","Place roast in a greased roasting pan and rub with seasonings.","Reduce chicken broth by half.","Combine chicken broth with wine and Worcestershire sauce and pour over pork.","Insert an oven-safe probe thermometer in the roast and bake at 275°F (135°C) until internal temperature reaches 145°F (63°C). Keep warm.","Place cooking liquid in the refrigerator until fat has solidified. Remove and discard fat.","Stir in honey and lime juice. Set aside.","Melt butter over medium heat in a large saucepan. Whisk in flour and cook, stirring constantly until light blonde color is achieved.","Add cooking liquid mixture to the pan and boil until reduced by ⅓.","Rewarm pork, if needed. Slice and serve with sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Lime_Pork_Loin","pageImageChecked":true},{"title":"Cookbook:Honey Teriyaki Spareribs","name":"Honey Teriyaki Spareribs","ingredients":["1 slab pork spareribs","Grill Seasoning for Chops, as needed","⅓ cup soy sauce","2 tbsp mirin","¼ cup honey","2 tsp rice wine vinegar","2 tbsp orange marmalade"],"steps":["Shake the grill seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.","Combine remaining ingredients. Refrigerate until needed.","Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp the edges to seal.","Bake at 250°F for 5 hours.","Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.","Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned.","Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Teriyaki_Spareribs","pageImageChecked":true},{"title":"Cookbook:Honey Lime Chicken Wings","name":"Honey Lime Chicken Wings","ingredients":["32 chicken wingettes","½ cup freshly-squeezed lime juice","3 Tbsp honey","Cornmeal","Poultry shake","3 eggs, beaten","¼ cup chipotle hot sauce","5 cloves garlic, smashed and minced","4–5 drops red food coloring","Oil for deep frying"],"steps":["Dip chicken in beaten eggs. Season liberally with poultry shake.","Dredge chicken in cornmeal. Let rest 2–3 minutes.","Deep fry in batches at 350°F (175°C) for 11–12 minutes. Drain on a cooling rack.","Meanwhile, combine remaining ingredients in a large nonreactive bowl. Add wings and toss to coat. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Lime_Chicken_Wings","pageImageChecked":true},{"title":"Cookbook:Hopping John with Pinto or Great Northern Beans","name":"Hopping John with Pinto or Great Northern Beans","ingredients":["1 cup dried beans","1 cup cooked rice","2 cups water","Salt","2 ounces salt pork, diced","Pepper","¼ cup chopped onion"],"steps":["Wash the beans well and soak overnight in water to cover.","In the morning add 2 cups more water. Simmer until tender.","Fry the salt pork until crisp, remove from the fat, and add to the beans.","Brown the onion in the salt pork fat.","Mix all the ingredients, and add salt and pepper to taste.","Continue cooking for 10 minutes.","And serve at once."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHopping_John_with_Pinto_or_Great_Northern_Beans","pageImageChecked":true},{"title":"Cookbook:Honey Mug Cake","name":"Honey Mug Cake","ingredients":["2 tbsp honey","4 tbsp all-purpose flour","½ tsp baking powder","½ tsp yeast","1–2 tbsp freshly squeezed lemon juice (optional)","Lemon zest (optional)"],"steps":["Combine the flour, yeast, and baking powder in a bowl.","Add honey, and mix until incorporated.","Add a small amount of water, and until incorporated.","Add lemon juice and zest, and mix until the batter is smooth.","Pour the batter into a mug, and microwave for 60–90 seconds. To check if it's thoroughly cooked through, stick a toothpick in; if it comes out clean, it is ready.","Serve with any of the optional toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHoney_Mug_Cake","pageImageChecked":true},{"title":"Cookbook:Hummus I","name":"Hummus I","ingredients":["1 cup dry chickpeas","Water","1 teaspoon baking soda","2–3 cloves of garlic","1 teaspoon salt","Tahini and water, to make a paste","Ground cumin","Fresh, coarsely-cut coriander leaves","Salt to taste"],"steps":["The night before you plan to cook, combine the chickpeas, 2.5 cups of water, and baking soda. Leave to soak for 6–12 hours.","Rinse.","Add the rinsed chickpeas to 3 cups of water, along with the garlic and 1 teaspoon of salt. Bring to a boil. After about 45 minutes, they should swell enough for their skins to come off. Give it a stir, and use a slotted spoon to remove as many of the skins as you can from the water.","Cover the pot and continue cooking for about 2 hours, or until they almost dissolve to a paste.","Pour out the water. If desired, some can be reserved to add later, for extra flavor.","Mash the chickpeas by pressing them through a pasta sieve or use a food processor.","Let it cool for 10 minutes.","Add tahini and water until you get the right consistency.","Season with salt, ground cumin, and coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHummus_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Homemade_hummus_and_pita_03.jpg/960px-Homemade_hummus_and_pita_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satdeep Gill","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hot Sauce (Homemade)","name":"Hot Sauce (Homemade)","ingredients":["1–5 cloves of garlic, depending on size and taste","Vinegar (any kind)","Lime juice","1–3 squirts of honey","About 10 habanero peppers, de-stemmed","Salt"],"steps":["Mix all ingredients except peppers and honey in blender until you think you've got enough liquid. It doesn't matter how much of anything you use—just throw it all in. As a general rule, though, your total liquid volume should be about the size of 3–4 peppers. Make sure it covers up to the middle of the blender blades.","Pulse everything until smooth.","Add habaneros and pulse more, until they're fairly chopped up but still chunky.","Add honey, and blend for about 30 seconds. Your resulting sauce should be fairly thick, but contain only very small particles of peppers and garlic. If there are chunks bigger than grains of salt, keep blending until they are tiny."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Sauce_(Homemade)","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)","name":"Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)","ingredients":["10 medium potatoes (new or red a good choice)","1 pound cheese (Romano, Mexican or feta work well)","4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined","1 cup evaporated milk","½ cup vegetable oil","2 cloves garlic","8 saltine crackers","1 tablespoon prepared mustard","Salt","Pepper","Lettuce","3 hard boiled eggs","Black olives"],"steps":["Peel and boil potatoes as you normally would. Drain water, and allow them to cool.","In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick","Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHuancayo_Potatoes_in_Cream_Sauce_(Papas_a_la_Huanca%C3%ADna)","country":"Peru","pageImageChecked":true},{"title":"Cookbook:Hummus (Greek)","name":"Hummus (Greek)","ingredients":["3 cups raw dried chickpeas (or skip the soaking and cooking steps, and use 7 cups of drained tinned/canned chickpeas)","9 cups water","1 tbsp cooking oil","¾ cup (175 g) tahini (ground sesame seeds)","¾ cup (175 g) freshly squeezed lemon juice","12 cloves of garlic (peeled and roughly chopped)","½ cup extra virgin olive oil","1 tbsp salt","½ tsp freshly-ground black pepper"],"steps":["Soak the chickpeas in water overnight, then drain.","Gently simmer the chickpeas with the 9 cups water (generously salted) and the tablespoon of oil until very soft, but still whole (about 3 hours, or 10 minutes + cooling time if using a pressure cooker).","Drain the chickpeas, and reserve a few cups of the cooking liquid (you will need it later).","Rinse the chickpeas with plenty of cold water. While doing so, gently rub them between your hands to release the skins—they should float away with the rinsing water. After several changes of water, and removing a majority of the skins, drain the chickpeas again.","Using a food processor (or other means), mix the lemon juice with the tahini.","Purée (or mash) the chickpeas in batches, using the lemon juice and tahini mixture, the olive oil, and the cooking liquid as required to maintain the desired consistency (add the garlic to the batch with the olive oil, and process until smooth).","In a large bowl, using a spoon, mix the salt and pepper into the other blended ingredients (add additional cooking liquid, if still too thick)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHummus_(Greek)","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Chicken_and_guacamole%2C_greek_salad_and_mint_and_ginger_lemonade_from_Hummus_Bros.jpg/960px-Chicken_and_guacamole%2C_greek_salad_and_mint_and_ginger_lemonade_from_Hummus_Bros.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leo-monneret","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hot Milk Cake","name":"Hot Milk Cake","ingredients":["1 cup (240 ml) whole milk","½ cup (120 ml) butter","1 tsp (5 ml) vanilla extract","2 cups (480 ml) cake flour or, 4 T (60 ml) cornstarch and enough all-purpose flour to equal 2 cups","2 tsp (10 ml) baking powder","1 pinch of salt","4 large eggs","2 cups (480 ml) white granulated sugar"],"steps":["An hour before baking, take eggs and butter out of the refrigerator to reach room temperature.","Heat together milk and butter until butter melts. Cool to just warm, then add vanilla.","If you sift the flour, do so after measuring. Combine dry ingredients.","In a large bowl whip the eggs until light and lemon-colored—this could take 5–10 minutes.","Add sugar slowly, beating well.","Add the dry ingredients.","Add milk mixture very slowly, folding it in by hand toward the end.","Divide the batter into 2 greased and floured 9-inch (230 mm) round cake pans.","Bake about 30 minutes at 350 °F (175 °C).","Cool on racks for 10 minutes (you may need to run a knife around the edge first), then turn out to cool completely.","Frost with mocha icing, other icing, or with strawberries."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Milk_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Hot_milk_cake02.jpg/960px-Hot_milk_cake02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EAT&ART TARO","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hot Pepper Sauce","name":"Hot Pepper Sauce","ingredients":["16 whole habaneros (seeds and all)","1 oz onion","1 clove garlic","2 tsp sugar","4 Tbsp white malt vinegar (or white wine vinegar)"],"steps":["Blend all ingredients to whatever consistency you desire.","Heat to boiling and simmer for 15–20 minutes.","Spoon the cooked sauce into a preheated preserve jar and seal.","Leave the jar in a cool, dark place for one month (at least) to develop a good flavour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Pepper_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Hot_Ones_April_Hot_Sauce_Box.jpg/960px-Hot_Ones_April_Hot_Sauce_Box.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"walknboston","licence":"CC BY 2.0"},{"title":"Cookbook:Huevos Rancheros","name":"Huevos Rancheros","ingredients":["3 tablespoons (45 ml) vegetable oil","1 medium onion, chopped","1 clove garlic (optional), minced","Chopped chile peppers, to taste","1 pinch chili powder","4 plum tomatoes, peeled, seeded and chopped","2 corn tortillas","2 eggs","½ teaspoon sugar","Salt to taste","Pepper to taste","1 tablespoon cilantro or parsley (optional), finely chopped"],"steps":["To prepare the ranchero sauce, in a skillet, heat 1 tablespoon oil over medium-high heat. Add the onion and optional garlic, and sauté until softened but not brown (4–5 minutes).","Add the tomatoes, peppers, chili powder, salt and a few grinds of black pepper and reduce to a simmer. Simmer for about 10 minutes, until the sauce begins to thicken up.","Add the cilantro or parsley, turn off the heat and cover the pan to keep the sauce warm.","In another skillet, lightly fry the tortillas in 1 tablespoon of oil. Remove and drain.","If necessary, add additional oil to the second skillet, and fry the eggs until they are \"sunny-side up\". Transfer the eggs to the tortillas, and cover with the ranchero sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHuevos_Rancheros","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Huevos_rancheros.jpg/960px-Huevos_rancheros.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"1000b","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hyderabad Biryani","name":"Hyderabad Biryani","ingredients":["1 kg chicken, preferably in 16 pieces, and a couple of drumsticks","1 kg Basmati rice","1 cup finely-chopped onions","2 tsp ginger-garlic paste","3 tsp chile powder","½ tsp turmeric","100 g cashew nuts","4–5 bay leaves","4–5 cloves","2 cm-long cinnamon sticks","6–10 green chiles, ground to paste","3–4 cardamom pods","1–2 tsp cumin","2 cups fresh mint leaves","1 cup coriander leaves (cilantro)","2 tsp coriander powder","½ tsp garam masala powder","1 cup coconut milk","1 lemon","1½ tsp salt (or according to taste)"],"steps":["Make deep incisions in the chicken flesh. They should be deep enough for spices to get absorbed, but not so deep that they could render the pieces smaller.","Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the chicken, and let marinate for an hour.","Heat about 100 ml of oil in a pan. Add cumin, cloves, cinnamon, cardamom seeds, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally onions. Cook for a couple of minutes, then add mint leaves.","When onions turn slightly brown, add marinated chicken and cook for about 20–30 minutes. It should not be fully cooked at this stage.","Add garam masala and coconut powder. Remove from the heat when about ¾ cooked. There should not be much sauce, and the chicken pieces should look roasted.","Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, then add half as much water as rice by volume and 1–2 teaspoons salt. Cook until half done, preferably in an electric cooker. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.","Place about half the semi-cooked rice in it a heat-safe pot or dish about 12 inches (300 mm) in diameter. Next, layer half of the chicken on it, and top with half the remaining rice. Add the remaining chicken, then the rest of the rice.","Heat oil, and deep fry half the sliced onions until golden brown. Similarly fry the cashews. Garnish the top rice layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander.","Remove from the heat, and wait for about 10 minutes before uncovering.","Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHyderabad_Biryani","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Prawn_Biryani%2C_Hyderabad.jpg/960px-Prawn_Biryani%2C_Hyderabad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abhinaba Basu","licence":"CC BY 2.0"},{"title":"Cookbook:Hot Peach Drink","name":"Hot Peach Drink","ingredients":["1 bottle (40 ounces) pure peach drink","¼ cup packed brown sugar","2 cinnamon sticks","½ cup peach schnapps (optional)","Cinnamon sticks for garnish (optional)"],"steps":["Combine juice, brown sugar, cinnamon sticks, and margarine in a Dutch Oven.","Heat to boil.","Remove from heat.","Discard cinnamon sticks.","Add schnapps, if desired.","Garnish with additional cinnamon sticks, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Peach_Drink","pageImageChecked":true},{"title":"Cookbook:Hutspot (Dutch Mashed Vegetables)","name":"Hutspot (Dutch Mashed Vegetables)","ingredients":["5 lbs potatoes, quartered","3½ lbs carrots, cut into pieces","2 lbs onions, diced","2 cups ham, cubed","Add cheese, salt, and pepper to your liking"],"steps":["Cook potatoes in pan of water, adding salt to taste, until done. Drain.","Cook carrots, onions and ham, adding a small amount of salt, until carrots are done. Drain, reserving water from carrot, onion, and ham pot.","Mash all ingredients, adding enough of reserved juices from carrots to reach a mashed potato consistency. Add 2 to 3 chunks of butter while mashing, to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHutspot_(Dutch_Mashed_Vegetables)","country":"Netherlands","pageImageChecked":true},{"title":"Cookbook:Hush Puppies","name":"Hush Puppies","ingredients":["Vegetable oil for frying","1½ cups yellow corn meal","1 cup all-purpose flour","1 teaspoon baking powder","½ teaspoon baking soda","1¾ teaspoons salt","3 eggs, lightly beaten","⅛ teaspoon cayenne pepper","¼ cup chopped green onions","1 cup milk","¼ cup vegetable oil"],"steps":["Pour oil 3–4 inches (7.5 cm to 10 cm) deep in a pan and preheat to 370°F (~190°C).","In bowl mix cornmeal, flour, baking powder, baking soda, salt, and cayenne.","Mix in eggs, green onions, milk, and ¼ cup vegetable oil.","Spoon 6–7 tablespoons of the batter into preheated oil.","Fry, stirring constantly for overall browning, until golden brown.","Remove from heat and drain on paper towels."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHush_Puppies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Hush_Puppy_shoe.jpg/960px-Hush_Puppy_shoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mike Gonzalez (TheCoffee)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Hyderabadi Fried Bread with Syrup and Nuts (Double ka meetha)","name":"Hyderabadi Fried Bread with Syrup and Nuts (Double ka meetha)","ingredients":["1 loaf bread","1 litre milk","250 grams khoa (concentrated milk solids)","500 grams sugar","100 grams almonds","100 grams cashews","100 grams pistachios","100 grams raisins","250 grams ghee","10 grams cardamom","500 ml water"],"steps":["Trim the edges of the bread slices and cut each slice into four.","Fry them in ghee till golden brown.","Make a sugar syrup by adding half a litre of water to the sugar. Add the milk to the sugar syrup. Boil until the syrup starts thickening.","Grind the cardamom seeds to a powder.","Add the powdered cardamom seeds and khoa to the thickened milk. Stir the mixture well.","Arrange the fried bread pieces on a flat tray. Pour the syrup over the bread pieces while they are still hot. Garnish with the raisins and nuts.","Refrigerate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHyderabadi_Fried_Bread_with_Syrup_and_Nuts_(Double_ka_meetha)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/DoubleKaMeetha.JPG/960px-DoubleKaMeetha.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Randhirreddy at English Wikipedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Hyderabadi Haleem (Ground Meat and Wheat)","name":"Hyderabadi Haleem (Ground Meat and Wheat)","ingredients":["200 g whole wheat kernels","300 g boneless mutton","20 g fresh green Indian chiles","2-inch piece ginger","6–8 cloves garlic","100 g cooking oil","3 medium onions, finely sliced","2 medium limes","½ tsp turmeric powder (haldi)","2 tsp garam masala","Salt to taste"],"steps":["De-bran the wheat, wash, and soak for 2 hours.","Grind the ginger, garlic, chilies, and salt to make a paste. Rub the mutton with the mixture, and marinate for 1 hour.","Pressure cook the soaked wheat and marinated meat for about 45 minutes. Mince and grind to a fine paste.","In a pan, heat oil, add the sliced onions. Fry until brown, then add the spices.","Add the ground paste, and cook over low heat until the mixture leaves the sides of the pan, stirring occasionally.","Adjust the seasoning. Serve hot, with lime wedges coriander and fried onions as garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHyderabadi_Haleem_(Ground_Meat_and_Wheat)","pageImageChecked":true},{"title":"Cookbook:Hummus III","name":"Hummus III","ingredients":["½ cup dried chickpeas","5 tablespoons lemon juice","4 tablespoons pure olive oil","2 tablespoons tahini (sesame seed paste)","4 large cloves garlic","¾ teaspoon salt"],"steps":["Soak chickpeas overnight.","Drain, rinse, and place chickpeas in saucepan. Just barely cover with water.","Add chopped garlic and salt.","Cook until tender (about 30 minutes) and set aside to cool.","Purée chickpeas in a blender with the oil, lemon juice, and tahini paste until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHummus_III","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Winter_Hummus_%28Unsplash%29.jpg/960px-Winter_Hummus_%28Unsplash%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brooke Lark brookelark","licence":"CC0"},{"title":"Cookbook:Hot Wings","name":"Hot Wings","ingredients":["3 oz (85 g) butter, melted","3 oz (85 g) hot sauce","3 cloves garlic, minced","2 tsp soy sauce","Oil for deep frying","12 whole chicken wings, tip removed and cut in half","1 tbsp seasoned salt","1 tbsp black pepper"],"steps":["To make the sauce, combine melted butter, hot sauce, minced garlic, and soy sauce in a stainless steel bowl.","Preheat oil to 350°F (180°C).","Combine seasoning salt, pepper, and wings. Toss to coat.","Fry wings in batches in oil for 11 minutes. Drain on a rack. Do not use paper towels—they will make the food greasy.","Toss wings with sauce and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Wings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Hot_wings_in_Turkey.jpg/960px-Hot_wings_in_Turkey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Hot Wing Dip","name":"Hot Wing Dip","ingredients":["1 cup crumbled blue cheese","½ cup sour cream","½ tbsp minced garlic","2 tbsp cayenne pepper","1 tbsp salt","1 recipe Hot Wings or Buffalo Wings","Celery sticks"],"steps":["Combine cheese, cayenne, sour cream, garlic, and salt in a serving bowl.","Serve with celery and hot wings/Buffalo Wings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHot_Wing_Dip","pageImageChecked":true},{"title":"Cookbook:Hummus with Sprouted Chickpea","name":"Hummus with Sprouted Chickpea","ingredients":["2 cups chickpeas","⅓ cup sesame seeds","3 cloves garlic","¼ white onion","1 peeled lemon","⅓ cup sun-dried tomato","5 tablespoons agave syrup","1 teaspoon salt","3 tablespoons ground cumin","3 tablespoons fresh parsley","1 pinch paprika","2 tablespoons olive oil"],"steps":["Soak chickpeas for 12–24 hours then let sprout for 1–2 days. Make sure to rinse three times a day while sprouting.","Combine all ingredients except olive oil, paprika, and fresh parsley in a blender or food processor, and purée until smooth. Refrigerate for best taste.","Sprinkle hummus with olive oil, paprika, and parsley when serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHummus_with_Sprouted_Chickpea","pageImageChecked":true},{"title":"Cookbook:Ibihaza (Rwandan Beans)","name":"Ibihaza (Rwandan Beans)","ingredients":["2 cups dried beans (such as red kidney beans or black-eyed peas)","1 onion, finely chopped","2 cloves of garlic, minced","2 tablespoons vegetable oil","1 teaspoon cumin","1 teaspoon paprika","1 teaspoon coriander","1 teaspoon thyme","1 bay leaf","Salt, to taste","Water, for cooking"],"steps":["Rinse the dried beans thoroughly under running water. Place them in a large bowl and cover with water. Allow the beans to soak overnight or for at least 8 hours. Drain and rinse the beans before cooking.","In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the soaked and rinsed beans to the pot, along with enough water to cover the beans by about an inch. Bring the mixture to a boil.","Reduce the heat to low and add the cumin, paprika, coriander, thyme, and bay leaf to the pot. Stir well to combine.","Cover the pot partially with a lid and simmer the beans for about 1–1½ hours, or until they are tender and cooked through. Stir occasionally and add more water if necessary to maintain the desired consistency.","Season the beans with salt, to taste, and continue cooking for another 5–10 minutes to allow the flavors to meld.","Remove the pot from the heat and let the beans rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbihaza_(Rwandan_Beans)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Hypotonic Sports Drink","name":"Hypotonic Sports Drink","ingredients":["450 ml water","⅛ teaspoon (~0.7 g) table salt","50 ml cordial (undiluted squash concentrate)"],"steps":["Transfer the water to a clean container, such as a measuring jug.","Stir in the salt until fully dissolved, then mix in the cordial. Stir thoroughly until evenly mixed.","Chill the mixture in the fridge until cool.","Pour into a clean sports bottle or thermos flask and sip gradually during exercise."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AHypotonic_Sports_Drink","pageImageChecked":true},{"title":"Cookbook:Iced Tea","name":"Iced Tea","ingredients":["3 tea bags","1 teaspoon stevia","2 teaspoons citric acid crystals (or malic / tartaric / citric blends)","4 teaspoons sugar"],"steps":["Fill a drip coffee maker with cold water and place the tea bags in the basket.","Place the stevia, acid, and sugar in the pot, and place the pot in the machine.","Let it run through its cycle, then chill the product. This is a concentrate and will make several litres of iced tea.","Place some ice in a tall glass and fill 80–90% with cold water. Pour in some iced tea nectar. You may reduce the water and add some fruit juice if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIced_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/NCI_iced_tea.jpg/960px-NCI_iced_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renee Comet (photographer)","licence":"Public domain"},{"title":"Cookbook:Idiyappam (South Indian Rice Noodles)","name":"Idiyappam (South Indian Rice Noodles)","ingredients":["1 cup raw (i.e. not roasted) rice flour","1 cup water (hot water preferred by some)","½ cup grated coconut","1 tsp ghee","Salt to taste"],"steps":["Mix rice flour with hot water and salt.","Knead it into a smooth dough.","Press the dough through an idiyappam presser or sieve onto banana leaves on which a little grated coconut has been sprinkled. Alternatively, press it directly onto an idli pan without banana leaves.","Steam for 5–10 minutes. Some people add a little grated coconut on top before steaming."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIdiyappam_(South_Indian_Rice_Noodles)","country":"India","pageImageChecked":true},{"title":"Cookbook:Ice Cream Sandwich","name":"Ice Cream Sandwich","ingredients":["80 g (2.8 oz / ⅔ stick) unsalted butter","125 g (4.4 oz / ⅝ cup) superfine sugar","1 standard egg","180 g (6.3 oz / 1¼ cups) plain flour, plus extra for dusting","20 g (0.71 oz / 1 heaped tablespoon) cocoa powder","1 teaspoon bicarbonate of soda","1 pinch of salt","500 ml (1.1 pint / 2 cups) ice cream"],"steps":["Mix the flour, cocoa, bicarbonate of soda, and salt in a bowl.","Beat the butter and sugar in a mixing bowl until soft and fluffy.","Beat in the egg.","Fold the dry ingredients into the wet ingredients, and bring together until a dough forms.","Knead the dough for 2 minutes on a floured surface until smooth.","Shape the dough into a flat disc.","Cover with cling film and chill for 30 minutes.","Preheat the oven to .","Cover 2 baking trays with baking paper.","Roll out the dough to thick.","Cut out into 24 circles, and arrange on the baking trays.","Bake for 10–12 minutes until well-cooked.","Place the biscuits on a wire rack and leave to cool.","Scoop 1 scoop of ice cream on a biscuit.","Sandwich together with another biscuit.","Repeat steps 15–16, using remaining biscuits and ice cream.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIce_Cream_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Chipwich_ice_cream_sandwich.jpg/960px-Chipwich_ice_cream_sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crave Better Foods, LLC, copyright owner of The Original Chipwich","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Iguana Pozole","name":"Iguana Pozole","ingredients":["2 medium iguanas","5 cups freshly-bleached hominy","10 cloves of garlic","1 onion","1 slice of cabbage, diced","Bay leaf","Mexican oregano","Salt","Pepper","Sliced onion"],"steps":["Butcher and skin the iguanas. Cut into pieces.","Wash and salt the iguana pieces. Boil in water for 15–20 minutes.","Simmer the corn, garlic, onion, bay leaf, and salt to taste. After 10 minutes, add the meat. Cook for another 15–20 minutes.","Serve with sliced cabbage, sliced onion, cilantro, oregano, and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIguana_Pozole","pageImageChecked":true},{"title":"Cookbook:Igbouh Ahi (Nigerian Roasted Bambara Nuts)","name":"Igbouh Ahi (Nigerian Roasted Bambara Nuts)","ingredients":["Bambara nuts","Pepper, blended","Salt, to taste"],"steps":["Rinse bambara nuts and add salt to taste.","Combine blended pepper with bambara nuts.","Roast the peppered bambara nuts until tender.","Serve with plantain or roasted maize."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIgbouh_Ahi_(Nigerian_Roasted_Bambara_Nuts)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Bambara_nuts.jpg/960px-Bambara_nuts.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bukky658","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)","name":"Ibirayi n'Ibishyimbo (Rwandan Bean Soup with Fish)","ingredients":["1 cup beans (preferably white beans), soaked overnight","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 carrot, diced","1 potato, diced","1 green bell pepper, diced","1 bay leaf","1 teaspoon cumin","1 teaspoon thyme","1 fish stock cube (optional)","1 pound (450 grams) fresh fish fillets (such as tilapia or catfish)","Salt to taste","Pepper to taste","Fresh parsley or cilantro, for garnish"],"steps":["Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.","In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced tomato, carrot, potato, and green bell pepper to the pot. Stir well to combine.","Add the cooked beans back to the pot and pour in enough water to cover the ingredients. Add the bay leaf, cumin, thyme, and fish stock cube (if using). Season with salt and pepper to taste.","Bring the soup to a simmer and cook for about 20–30 minutes, or until the vegetables are tender and the flavors have melded together.","While the soup is simmering, prepare the fish fillets by seasoning them with salt and pepper. Grill or pan-fry the fish until cooked through. Once cooked, flake the fish into smaller pieces using a fork.","Add the flaked fish to the soup and simmer for an additional 5 minutes to allow the flavors to combine.","Remove the bay leaf from the soup and adjust the seasoning if needed.","Serve hot, garnished with fresh parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbirayi_n'Ibishyimbo_(Rwandan_Bean_Soup_with_Fish)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ibihaza n'Ubwoko (Rwandan Beans with Mushroom)","name":"Ibihaza n'Ubwoko (Rwandan Beans with Mushroom)","ingredients":["1 cup beans (preferably white beans), soaked overnight","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","200 grams (7 ounces) mushrooms, sliced","1 tomato, diced","1 teaspoon thyme","1 teaspoon paprika","1 teaspoon cayenne pepper (optional, for heat)","Salt","Pepper, to taste","Fresh cilantro or parsley, for garnish"],"steps":["Drain and rinse the soaked beans. In a large pot, add the beans and enough water to cover them. Bring to a boil over medium heat and cook until the beans are tender, usually for about 1–2 hours. Drain the cooked beans and set them aside.","In the same pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the sliced mushrooms to the pot and cook for about 5 minutes, or until they release their moisture and start to brown.","Add the diced tomato, thyme, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.","Return the cooked beans to the pot and season with salt and pepper to taste. Stir again to ensure all the ingredients are well incorporated.","Reduce the heat to low, cover the pot, and let the beans and mushrooms simmer together for about 15–20 minutes, allowing the flavors to meld.","Taste and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.","Remove the pot from the heat and let the ibihaza n'ubwoko rest for a few minutes before serving.","Serve the dish hot, garnished with fresh cilantro or parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbihaza_n'Ubwoko_(Rwandan_Beans_with_Mushroom)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)","name":"Ibijumba n'Ubwoko (Rwandan Sweet Potato and Mushroom Dish)","ingredients":["2 large sweet potatoes, peeled and cubed","200 g mushrooms of your choice, sliced","1 onion, finely chopped","2 cloves of garlic, minced","2 tablespoons vegetable oil","1 teaspoon paprika","1 teaspoon cumin","½ teaspoon turmeric","Salt to taste","Black pepper to taste","Fresh cilantro or parsley, chopped (for garnish)"],"steps":["In a large pot, bring water to a boil. Add the cubed sweet potatoes and cook until they are tender but not mushy, about 10–15 minutes. Drain and set aside.","Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and slightly browned.","Sprinkle the paprika, cumin, turmeric, salt, and black pepper over the mushrooms. Stir well to coat the mushrooms with the spices.","Add the cooked sweet potatoes to the pan and gently stir to combine all the ingredients.","Cook for another 2–3 minutes to allow the flavors to meld together.","Taste and adjust the seasoning if needed.","Remove from heat and transfer to a serving dish. Garnish with fresh chopped cilantro or parsley.","Serve hot as a main dish or as a side with your favorite Rwandan accompaniments."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbijumba_n'Ubwoko_(Rwandan_Sweet_Potato_and_Mushroom_Dish)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ifisashi n'Ubwoko (Rwandan Peanut Spinach Stew with Mushroom)","name":"Ifisashi n'Ubwoko (Rwandan Peanut Spinach Stew with Mushroom)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 cup sliced mushrooms","2 bunches of spinach, washed and chopped","1 cup peanut butter","2 cups water","Salt to taste","Black pepper, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the sliced mushrooms to the pot and cook for a few minutes until they begin to soften.","Add the chopped spinach to the pot and stir well to combine with the mushrooms and onion mixture.","In a separate bowl, whisk together the peanut butter and water until smooth. Pour the peanut sauce mixture into the pot.","Stir the ingredients together, ensuring that the peanut sauce coats the spinach and mushrooms evenly.","Season with salt and black pepper to taste. Stir well to incorporate the seasoning.","Reduce the heat to low and let the stew simmer for about 15–20 minutes, allowing the flavors to meld together and the spinach to wilt.","Taste and adjust the seasoning if needed.","Remove from heat and transfer to a serving dish.","Serve hot with steamed rice or ugali."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIfisashi_n'Ubwoko_(Rwandan_Peanut_Spinach_Stew_with_Mushroom)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)","name":"Ikinyomoro n'Ibishyimbo (Rwandan Smoked Fish with Beans)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","2 tomatoes, diced","2 cups cooked beans","2 smoked fish fillets","Salt to taste","Black pepper, to taste","Fresh cilantro leaves, for garnish (optional)"],"steps":["In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.","Add the cooked beans to the pot and stir well to combine with the onion and tomato mixture.","Gently place the smoked fish fillets on top of the beans. Cover the pot and let it simmer for about 10–15 minutes, allowing the flavors to meld together.","Season with salt and black pepper to taste. Be mindful of the saltiness of the smoked fish.","Carefully remove the fish fillets from the pot and set them aside.","Using a wooden spoon, gently stir the beans to incorporate the flavors.","Flake the smoked fish into smaller pieces and return them to the pot. Stir gently to distribute the fish throughout the beans.","Taste and adjust the seasoning if needed.","Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIkinyomoro_n'Ibishyimbo_(Rwandan_Smoked_Fish_with_Beans)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)","name":"Ikijumba n'Umutsima (Rwandan Sweet Potato Stew with Corn and Bean Dish)","ingredients":["2 tablespoons vegetable oil","2 large sweet potatoes, peeled and diced","1 cup cooked corn","1 cup cooked beans","1 medium onion, finely chopped","2 cloves of garlic, minced","2 tomatoes, diced","Salt and black pepper, to taste","Fresh cilantro leaves, for garnish (optional)"],"steps":["In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.","Add the diced sweet potatoes to the pot and stir well to coat them with the onion and tomato mixture.","Pour enough water into the pot to cover the sweet potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15–20 minutes, or until the sweet potatoes are tender.","Add the cooked corn and beans to the pot. Stir gently to incorporate them into the stew.","Season with salt and black pepper to taste. Adjust the seasoning according to your preference.","Continue to simmer the stew for another 5–10 minutes to allow the flavors to meld together.","Remove from heat and transfer to a serving dish. Garnish with fresh cilantro leaves, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIkijumba_n'Umutsima_(Rwandan_Sweet_Potato_Stew_with_Corn_and_Bean_Dish)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)","name":"Ibirayi n'Ibinyomoro (Rwandan Bean Soup with Smoked Beef)","ingredients":["2 tablespoons vegetable oil","1 medium onion, finely chopped","2 cloves of garlic, minced","2 tomatoes, diced","2 cups dried beans, soaked overnight and drained","1 pound smoked beef, cut into bite-sized pieces","1 teaspoon thyme","1 teaspoon paprika","Salt to taste","Black pepper to taste","Fresh parsley or cilantro leaves, for garnish (optional)"],"steps":["In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced tomatoes to the pot and cook for a few minutes until they soften and release their juices.","Add the smoked beef to the pot and cook for about 5 minutes, allowing it to brown slightly.","Add the soaked beans to the pot and stir well to coat them with the onion, tomato, and beef mixture.","Pour enough water into the pot to cover the beans and beef. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the beans are tender.","Stir occasionally during cooking and skim off any foam that forms on the surface.","Season the soup with thyme, paprika, salt, and black pepper. Adjust the seasoning according to your preference.","Continue to simmer the soup for another 15–20 minutes to allow the flavors to meld together.","Remove from heat and transfer to serving bowls. Garnish with fresh parsley or cilantro leaves, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbirayi_n'Ibinyomoro_(Rwandan_Bean_Soup_with_Smoked_Beef)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ibiwungu (Rwandan Banana Beer)","name":"Ibiwungu (Rwandan Banana Beer)","ingredients":["10 ripe bananas, peeled and mashed","2 liters water","1 cup sugar","1 teaspoon dry active yeast","1 lemon, juiced","Banana leaves, for wrapping (optional)"],"steps":["In a large pot, bring the water to a boil.","Add the mashed bananas to the boiling water and simmer for about 15 minutes, stirring occasionally.","Remove the pot from the heat and let the banana mixture cool to room temperature.","Dissolve the sugar in a small amount of warm water and add it to the cooled banana mixture, stirring well to combine.","Sprinkle the dry yeast over the mixture and let it sit for about 10 minutes to activate.","Add the lemon juice to the mixture and stir again.","Strain the mixture through a cheesecloth or fine mesh strainer into a fermentation vessel or jar, discarding any solids.","Cover the vessel or jar with a clean cloth or plastic wrap, securing it with a rubber band or string to keep out insects or dust.","Place the vessel or jar in a warm and dark location, ideally around 25–30°C (77–86°F), for fermentation to occur. Allow it to ferment for 2–3 days or until it reaches the desired level of sweetness and tanginess.","Once fermentation is complete, transfer the ibiwungu into clean bottles or containers for storage.","Seal the bottles or containers tightly and refrigerate for a few hours before serving. This will help to enhance the flavors and carbonation.","Ibiwungu can be served chilled or at room temperature. It is traditionally enjoyed in small cups or glasses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbiwungu_(Rwandan_Banana_Beer)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ibisuba (Rwandan Bean Salad)","name":"Ibisuba (Rwandan Bean Salad)","ingredients":["2 cups cooked beans (such as red beans, white beans, or black-eyed peas)","1 medium onion, finely chopped","1 large tomato, diced","1 medium cucumber, diced","1 green bell pepper, diced","1 carrot, grated","Fresh cilantro, chopped","Juice of 1 lemon","2 tablespoons olive oil","Salt to taste","Black pepper to taste"],"steps":["In a mixing bowl, combine the cooked beans, chopped onion, diced tomato, diced cucumber, diced green bell pepper, grated carrot, and chopped parsley or cilantro.","In a separate small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.","Pour the dressing over the bean and vegetable mixture, and gently toss to combine, ensuring all the ingredients are evenly coated.","Adjust the seasoning with additional salt and black pepper, if needed.","Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.","Before serving, give the salad a final toss and transfer it to a serving dish.","Garnish with additional chopped parsley or cilantro, if desired.","Serve chilled as a side dish with grilled meats, fish, or other Rwandan dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIbisuba_(Rwandan_Bean_Salad)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ikijumba (Rwandan Sweet Potato Stew)","name":"Ikijumba (Rwandan Sweet Potato Stew)","ingredients":["1 tablespoon vegetable oil","1 medium onion, finely chopped","2 cloves of garlic, minced","4 cups diced sweet potatoes","1 carrot, diced","1 green bell pepper, diced","1 teaspoon curry powder","½ teaspoon cayenne pepper (optional, adjust to taste)","Salt to taste","Black pepper, to taste","1 cup diced fresh tomatoes","2 cups vegetable broth or water","Fresh parsley or cilantro, chopped, for garnish"],"steps":["In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is soft and translucent.","Add the diced sweet potatoes, carrot, and green bell pepper to the pot. Stir well to combine with the onions and garlic.","Sprinkle the curry powder and cayenne pepper (if using) over the vegetables, and season with salt and black pepper to taste. Stir again to coat the vegetables with the spices.","Pour in the vegetable broth or water, and bring the mixture to a boil.","Reduce the heat to low, cover the pot, and let the stew simmer for about 15–20 minutes, or until the sweet potatoes are tender and cooked through.","Stir occasionally during cooking to prevent sticking and to ensure even cooking of the vegetables.","Once the sweet potatoes are cooked, add the diced tomatoes to the stew. Stir well and let it simmer for an additional 5 minutes to allow the flavors to meld together.","Taste and adjust the seasoning as needed, adding more salt or spices according to your preference.","Remove the pot from the heat, and let the ikijumba rest for a few minutes before serving.","Garnish with chopped fresh parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIkijumba_(Rwandan_Sweet_Potato_Stew)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ifumbe (Rwandan Cassava Fritters)","name":"Ifumbe (Rwandan Cassava Fritters)","ingredients":["2 cups cassava flour","1 teaspoon baking powder","¼ teaspoon salt","¼ cup sugar","½ teaspoon ground cinnamon (optional)","1 cup milk","¼ cup water","1 egg, beaten","Vegetable oil, for frying"],"steps":["In a mixing bowl, combine the cassava flour, baking powder, salt, sugar, and ground cinnamon (if using). Mix well to evenly distribute the dry ingredients.","Add the milk, water, and beaten egg to the dry ingredients. Stir until a smooth batter forms. The batter should have a slightly thick consistency.","In a frying pan, heat enough vegetable oil over medium heat for frying.","Once the oil is hot, drop spoonfuls of the batter into the hot oil, making small fritters. Be careful not to overcrowd the pan; fry in batches if needed.","Fry the fritters for about 2–3 minutes on each side, or until they turn golden brown and crispy.","Use a slotted spoon to remove the fried fritters from the oil and place them on a plate lined with paper towels to drain excess oil.","Serve the ifumbe warm as a tasty snack or dessert."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIfumbe_(Rwandan_Cassava_Fritters)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ifisashi (Zambian Peanut and Spinach Stew)","name":"Ifisashi (Zambian Peanut and Spinach Stew)","ingredients":["1 tablespoon vegetable oil","1 medium onion, finely chopped","2 cloves of garlic, minced","1 tablespoon vegetable oil","1 medium tomato, diced","1 green bell pepper, diced","1 red bell pepper, diced","2 cups raw shelled and skinned peanuts","1 teaspoon ground cayenne pepper","1 teaspoon ground cumin","½ teaspoon ground paprika","Salt, to taste","2 cups fresh spinach, chopped"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.","Meanwhile, in a blender or food processor, blend the shelled peanuts until they form a smooth paste. You may need to add a little water to achieve the desired consistency.","Add the peanut paste to the pot with the cooked vegetables. Stir well to combine.","Pour in enough water to reach your desired consistency for the stew. Stir to mix the water with the peanut and vegetable mixture.","Season the stew with ground cayenne pepper, ground cumin, ground paprika, and salt to taste. Adjust the seasoning according to your preference.","Let the stew simmer for about 15–20 minutes, stirring occasionally, to allow the flavors to meld and the stew to thicken.","Add the chopped spinach to the pot and stir to incorporate it into the stew. Cook for an additional 5 minutes until the spinach wilts and becomes tender.","Remove the pot from the heat and let the stew rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIfisashi_(Zambian_Peanut_and_Spinach_Stew)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Ifinkubala (Zambian Fried Caterpillars)","name":"Ifinkubala (Zambian Fried Caterpillars)","ingredients":["2 tablespoons vegetable oil","1 cup fresh or dried mopane worms","Salt, to taste","Ground paprika, for seasoning (optional)"],"steps":["In a frying pan or skillet, heat the vegetable oil over medium heat.","Add the caterpillars to the pan and fry them until they are golden brown and crispy.","Use tongs or a spatula to flip the caterpillars and fry them on the other side, ensuring they are evenly cooked.","Once the caterpillars are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to absorb any excess oil.","Season the fried caterpillars with salt to taste. For extra flavor, you can sprinkle some ground paprika over them.","Serve the ifinkubala as a crunchy and unique snack, and enjoy them with a refreshing beverage of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIfinkubala_(Zambian_Fried_Caterpillars)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Indian Hard Tack (Baati)","name":"Indian Hard Tack (Baati)","ingredients":["1 pound (450 g) wheat flour","½ teaspoon salt","3 tablespoons oil","Water","1 ½ teaspoons ghee (for serving)"],"steps":["Mix the flour and salt.","Put about 1 cup of flour mixture in a small bowl and add a little oil, mixing it in well and breaking up any lumps.","Add water about 1 tablespoon at a time and keep kneading with your hands. You only need 3–4 tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.","Let the balls sit for 5 minutes.","Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10 cm) across and ½ inch (1.25 cm) thick.","Cook in a dry metal pan on a low flame. Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.","Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.","To serve, drizzle liberally with ghee and accompany with a dhal or vegetable."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Hard_Tack_(Baati)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Baati.jpg/960px-Baati.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Deeptrivia assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Indian Rice","name":"Indian Rice","ingredients":["2 teaspoons olive oil","1 teaspoon cumin","½ cup raisins","¼ cup cashews","2 cups basmati rice","4 cups water"],"steps":["Heat the olive oil in a pot.","Add the cumin, then the raisins and cashews. Sauté for two minutes.","Add the rice, and sauté for another minute.","Add water, and bring everything to a boil.","Lower the heat, cover, and cook for 12 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Rice","country":"India","pageImageChecked":true},{"title":"Cookbook:Indian Beans","name":"Indian Beans","ingredients":["1 can lentils","1 can kidney beans","1 onion","½ can tomatoes","½ teaspoon paprika","½ teaspoon salt","½ teaspoon sugar","¼ teaspoon cumin","1 pinch turmeric"],"steps":["Chop and sauté the onion.","Add the tomatoes.","Add all the spices.","Add the lentils and kidney beans.","Cook everything for 20 minutes over medium heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Beans","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Nelumbo_nucifera%2C_also_known_as_Indian_lotus_in_bud_stage_%28Image_7_of_7%29.jpg/960px-Nelumbo_nucifera%2C_also_known_as_Indian_lotus_in_bud_stage_%28Image_7_of_7%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhrajyoti07","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Indian Potatoes","name":"Indian Potatoes","ingredients":["6 small potatoes, peeled and cut in half","2 small cans coconut milk","½ can tomatoes","2 cloves garlic, minced","½ teaspoon red pepper flakes","Olive oil","Salt to taste"],"steps":["Sauté the garlic in olive oil.","Add tomatoes. Cook for 10 minutes, until the oil and tomatoes separate (they will bubble).","Stir in the coconut milk.","Add ½ teaspoon red pepper, and salt to taste. Boil it all together.","Add the potatoes. Cook over low-medium heat until the potatoes are done. They will become fairly soft; check with a fork."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Potatoes","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Broccoli_and_Potato_dish_with_Indian_seasoning_in_Paul%C3%ADnia%2C_2023-10-17.jpg/960px-Broccoli_and_Potato_dish_with_Indian_seasoning_in_Paul%C3%ADnia%2C_2023-10-17.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Parzeus","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Injera (Ethiopian Teff Flatbread)","name":"Injera (Ethiopian Teff Flatbread)","ingredients":["1 cup teff flour","1½ cups warm but not hot water","1 pinch of salt","Oil for frying","Fermentation starter (optional; see notes)"],"steps":["Mix the flour with the water, and the salt. Add your fermentation starter if using one.","Set aside to ferment overnight, or at least 12 hours. There should be bubbles on the surface from fermenting, before you use it.","Heat a large, flat pan until it is hot enough to make a droplet of water sizzle. Oil it very lightly, just enough to make the pan shine.","Pour or ladle some batter onto the pan, spiralling outwards from the centre. Only a thin layer is required—a little thicker than a crêpe but not by much.","As it cooks, the surface of the injera will become covered in holes or pits. When the entire injera has changed colour and the edges start to lift from the pan, remove it and set aside, then pour the next injera and repeat until finished."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInjera_(Ethiopian_Teff_Flatbread)","country":"Ethiopia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Injera_from_ivory_teff.jpg/960px-Injera_from_ivory_teff.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edsel Little","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Imitation Cheese (Vegan)","name":"Imitation Cheese (Vegan)","ingredients":["5 ea. (750g–1kg) large, hard boiling potatoes","20 ml soy sauce or yeast extract","20 ml margarine or rapeseed oil","Corn flour or breading mixture","Any of the following optional ingredients:","Salt or celery salt","Bear's garlic or garlic","Herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory","Onions","Taco seasoning mix (e.g. corn flour, salt, chili, onion, garlic, paprika, sodium glutamate)","1–3 g chili seasoning mix (e.g. chilies, orange zest, sesame, paprika, celery, and mustard)","1–5 g vegetable stock","Unrefined sugar (or sugar not refined using the char method)","Pepper","10 ml vinegar"],"steps":["Boil potatoes until they are not quite done. If the potatoes are not completely done the resulting substance may be sliceable, although it will be easy to spread anyway.","Mash the potatoes, then stir in the soy sauce.","Mix in some margarine and cornflour. The substance should take on the consistency of peanut butter but have more the color of cheese than anything else.","Mix in any of the optional additions to add flavor to the mixture.","Press the substance into a small, round form, to give it the form of a cheddar cheese. Unmold and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AImitation_Cheese_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d3/Bfast2005_vegan_cheese.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fasten at English Wikibooks / Fasten at German Wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Indian Butter Chicken I","name":"Indian Butter Chicken I","ingredients":["400–500 g of skinless, boneless chicken thighs or breasts (with the bone, this will probably be 800 g)","50 g tandoori masala powder","½ cup of unsweetened yoghurt","1 small lemon or lime, juiced","2 tablespoons of butter","1 large onion, sliced finely","¼ teaspoon of cinnamon (optional)","2–3 cloves of crushed garlic","2 teaspoons of grated ginger","1 teaspoon of ground turmeric","1 tablespoon of ground coriander","2–3 teaspoons of chile powder","100–200 g tomato paste","100 g full cream"],"steps":["Trim and cut the chicken into small cubes. If you prefer chicken on the bone, cut long thin slices laterally into the chicken.","In a big bowl combine the tandoori powder, yogurt, lemon juice, and chicken. Massage this well with your hands so that all the chicken is evenly covered in the Tandoori powder. Cover and put aside for at least ½ an hour.","Heat a large saucepan or frying pan until evenly hot.","In the pan melt 2 tablespoons of butter until it is frothy. Add the onions and the cinnamon to the pan and fry lightly. When the onions are soft and starting to brown, stir in the crushed garlic and ginger. Then add the turmeric, chili, and coriander, and sauté over a medium heat.","Add the chicken and sauté, stirring constantly until the chicken has turned white. This doesn't take long, so make sure you don't overcook the chicken.","Mix in the tomato paste. Add the cream and heat through. After adding the cream and stirring, you may add additional tandoori masala. About 3–5 tablespoons is generally sufficient.","Cover and simmer for just over 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Butter_Chicken_I","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Chicken_makhani.jpg/960px-Chicken_makhani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Indian Pudding","name":"Indian Pudding","ingredients":["1 quart milk","1 cup cold water","6 tablespoons cornmeal","½ teaspoon salt","1 cup molasses","1 teaspoon baking soda","3 tablespoons brown sugar","½ teaspoon nutmeg","1 tablespoon ginger","½ teaspoon cinnamon","4 egg yolks, beaten","4 egg whites, whipped to stiff peaks"],"steps":["Set aside ½ cup of the milk. Boil the remaining milk.","Add cold water to cornmeal to wet it.","Slowly pour the cornmeal mixture into the boiling milk. Add salt.","Boil for 15 minutes, stirring constantly. If skin forms, remove it. Remove from heat, set aside.","In a small bowl, mix molasses with baking soda, the ½ cup cold milk, and brown sugar.","Add the spices and the beaten egg yolks to this mixture.","Slowly pour the molasses mixture into the cornmeal mixture.","Fold in the whipped egg whites.","Grease or butter a baking dish, add the batter, and bake for 1 hour at 350°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Pudding","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Kheer_Rice_Pudding_Indian_Sweet_Buffalo_New_York.jpg/960px-Kheer_Rice_Pudding_Indian_Sweet_Buffalo_New_York.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"purdman1","licence":"CC BY 2.0"},{"title":"Cookbook:Imitation Caramel Sauce (vegan)","name":"Imitation Caramel Sauce (vegan)","ingredients":["2 cups (480 g) granulated sugar","¾ cup soy milk, rice milk, or other non-dairy milk of choice","¾ cup turbinado sugar","⅓ cup maple syrup or brown rice syrup","1 tbsp water","1 tbsp arrowroot starch","2 tbsp vegan margarine","1 tsp vanilla"],"steps":["In a small saucepan, combine the soy milk, turbinado sugar, and maple syrup. Whisk well to combine.","Cook over medium heat, while whisking occasionally, for 3 minutes.","In a small bowl, whisk together the water and arrowroot, and then whisk this mixture into the saucepan.","Cook the mixture, while whisking constantly, an additional 2–3 minutes or until it thickens.","Remove the saucepan from the heat and whisk in the remaining ingredients.","Serve, or store in an airtight container in the refrigerator and reheat as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AImitation_Caramel_Sauce_(vegan)","pageImageChecked":true},{"title":"Cookbook:Indian Chai","name":"Indian Chai","ingredients":["½ cup water","½ cup milk","1 teaspoon tea leaves","2 teaspoons sugar OR 1 packet artificial sweetener (adjust according to taste)","Dash of chai masala (a little more than a pinch depending on your taste)"],"steps":["Add all the ingredients to the saucepan.","Bring to a boil, and let simmer for no more than a minute, unless you like a stronger tea taste.","Strain the mixture into a cup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Chai","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Masala_Chai.JPG/960px-Masala_Chai.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"Public domain"},{"title":"Cookbook:Indonesian-style Fried Rice","name":"Indonesian-style Fried Rice","steps":["Heat 2 tablespoons oil in a pan. Add the beaten eggs, and cook, stirring until scrambled. Place it on the top of the rice.","Heat 3 tablespoons oil, add the garlic and red chillies, and fry until fragrant.","Add prawn or chicken to the pan, and cook until the color changes.","Add green peas, beansprouts, and spring onion. Add the rice and scrambled eggs, and cook for 5 minutes.","Add salt, pepper, and light soy sauce. Cook until the rice is softened.","Top the fried rice with the fried egg, fried chicken, mixed pickles, shrimp crackers, and chicken satay.","Divide into portions, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndonesian-style_Fried_Rice","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Indonesian_style_yellow_colored_style_fried_rice.jpg/960px-Indonesian_style_yellow_colored_style_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoffreyrabbit","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Indian Omelet","name":"Indian Omelet","ingredients":["4 large eggs","1 cup finely-chopped onion","½ cup chopped tomatoes","½ teaspoon salt","¼ teaspoon pepper","½ teaspoon cumin seeds","Finely-chopped coriander leaves, to taste","Finely-chopped hot green chiles, to taste","Red chile powder, to taste","Oil"],"steps":["In a small bowl, whisk the eggs lightly. Add in all the other ingredients and mix properly.","Set a skillet on stove, and smear its surface with a thin coat of oil.","Pour the contents of the bowl into the skillet.","Lightly brown on one side.","Turn over and lightly brown other side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Omelet","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/d/da/Indian_omelet_sandwich_%2817835050688%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Indian Curry Marinade","name":"Indian Curry Marinade","ingredients":["1 tsp toasted coriander seeds","¼ tsp toasted cumin seeds","⅓ cup plain yogurt","¼ cup red curry paste","1 tbsp curry powder","1 bay leaf","1 ½ tsp salt","1 ½ tsp freshly-ground white pepper","1 tbsp cayenne pepper","1 tbsp minced ginger","1 tsp dried cilantro"],"steps":["Pulse the toasted spices and the bay leaf in a spice grinder until finely ground. Combine remaining ingredients and ground spices.","Keep refrigerated for up to 1 ½ weeks. Shake well before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Curry_Marinade","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Odia_Mutton_Curry_%28Mansha_Tarkari%29.jpg/960px-Odia_Mutton_Curry_%28Mansha_Tarkari%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Satwik Cuttack","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Indian Ice Cream","name":"Indian Ice Cream","ingredients":["2 cups soapberries (Canada buffaloberries)","2 cups water","optional sweeteners may include fireweed, camas bulb (Camassia quamash) or sweet berries such as salal berries (Gaultheria shallon), or thimbleberries. Nowadays many people sweeten it with sugar."],"steps":["Crush berries to release the liquid/juice.","Combine juice with an equal part of water.","Add sweetener.","Whip it with a whisk until foamy, similar in texture to whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Ice_Cream","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Gulab_Jamun_with_Ice_Cream_-_Worthing_Indian_Cafe_%26_Bar_2026-04-27.jpg/960px-Gulab_Jamun_with_Ice_Cream_-_Worthing_Indian_Cafe_%26_Bar_2026-04-27.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Indian Baked Yoghurt with Saffron and Cardamom","name":"Indian Baked Yoghurt with Saffron and Cardamom","steps":["Preheat the oven to 150°C (130°C fan oven), mark 2. Line four ramekins with paper muffin cases.","Whisk the condensed milk, yoghurt, and cardamom powder together in a bowl, then fold in the pistachios and raisins. Pour the mixture into the lined ramekins. Stand them in a roasting tin and pour enough warm water into the tin to come almost halfway up the sides of the moulds. Bake in the oven for 40–45 minutes until set.","Meanwhile, prepare the figs. Put the sugar, water, lemon zest and juice, and spices into a heavy-based pan. Cook over low heat until the sugar has dissolved, then gradually bring to the boil.","In the meantime, cut each fig vertically into four. Add the figs to the sugar syrup and simmer for two minutes, then take the pan off the heat. Leave the figs to cool in syrup.","On removing the baked puddings from the oven, take the ramekins out of the water-bath and set aside to cool.","To serve, unmould the puddings on to serving plates, arrange the figs on top, and drizzle the poaching syrup around the plates."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Baked_Yoghurt_with_Saffron_and_Cardamom","country":"India","pageImageChecked":true},{"title":"Cookbook:Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)","name":"Indian Mango, Chilli Powder, and Cumin Condiment (Chhundo)","ingredients":["1 kg (2.25 lbs) mangoes, deseeded","2 tsp red chile powder","2 tsp cumin powder","25 g (4 tsp) salt","2 tsp turmeric powder","600 g (1.25 lbs) sugar"],"steps":["Peel and finely grate the mangoes.","Combine the grated mango evenly with the rest of the ingredients.","Spread the mixture in a shallow, wide-mouthed jar and cover with a thin cloth.","Keep the mixture in the sun for 5 days until the syrup attains a single thread consistency, stirring thrice daily."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Mango%2C_Chilli_Powder%2C_and_Cumin_Condiment_(Chhundo)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Chhundo.jpg/960px-Chhundo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noopur28","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Inguday Tibs (Ethiopian Mushroom Stir-Fry)","name":"Inguday Tibs (Ethiopian Mushroom Stir-Fry)","ingredients":["2 tablespoons olive oil","1 large onion, thinly sliced","3 cloves of garlic, minced","1 tablespoon grated ginger","1 teaspoon berbere spice blend","½ teaspoon paprika","½ teaspoon cumin","¼ teaspoon turmeric","¼ teaspoon cayenne pepper, or to taste","Salt to taste","Pepper, to taste","1 pound fresh mushrooms, sliced","2 tablespoons soy sauce","2 tablespoons lemon juice","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a large skillet or wok over medium heat. Add the thinly sliced onions and sauté until they become translucent.","Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.","Add the berbere spice blend, paprika, cumin, turmeric, cayenne pepper, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.","Add the sliced mushrooms to the skillet and toss to combine them with the spice mixture. Cook for about 5–7 minutes, or until the mushrooms are tender and slightly browned.","Drizzle the soy sauce and lemon juice over the mushrooms, and stir to evenly coat the mushrooms with the flavors.","Taste and adjust the seasoning with salt and pepper if needed.","Remove from heat and garnish with freshly chopped parsley or cilantro.","Serve hot as a main course or a side dish, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInguday_Tibs_(Ethiopian_Mushroom_Stir-Fry)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Indian Moong Dal","name":"Indian Moong Dal","ingredients":["½ cup moong dal","3 green chiles","½ tsp turmeric powder","1½ cups water","Salt to taste","2 tbsp cooking oil or ghee","1 sprig curry leaves","1 tsp jeera (cumin)"],"steps":["Combine the dal, green chillies, turmeric powder, and water in a pressure cooker. Cook for 15 minutes, then leave the pressure cooker to release steam on its own.","Open the pressure cooker and mash the cooked dal. Add salt to taste. Add more water if it is too thick and heat over a medium heat.","Heat oil or ghee in a frying pan, then add jeera and curry leaves. After it splutters, pour it over the cooked dal.","Serve hot with rice or rotis."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIndian_Moong_Dal","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Moong_Dal_Barfi.JPG/960px-Moong_Dal_Barfi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ravi Talwar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Israeli Salad","name":"Israeli Salad","ingredients":["1 cucumber, chopped in 1 cm cubes","1 tomato, chopped in 1 cm cubes","1 onion, chopped in 1 cm cubes","¼ cup chopped parsley","2 tbsp oil","2 tbsp lemon juice or vinegar","½ tsp salt","½ tsp freshly-ground black pepper","1 tsp za'atar (can substitute ¼ tsp thyme)"],"steps":["Mix cucumber, tomato, onion, and parsley.","Mix oil, lemon juice, salt, pepper, and za'atar to make dressing.","Pour dressing over vegetables. Correct seasoning to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIsraeli_Salad","country":"Israel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Liat_Portal_for_Foodie_Disorder_-_Israeli_Salad_with_Pomegranate.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Israeli_Salad_with_Pomegranate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Irish Soda Bread","name":"Irish Soda Bread","ingredients":["3 cups all-purpose flour","1 tablespoon baking powder","1 teaspoon baking soda","⅛ cup white sugar","1 teaspoon salt","1 egg, lightly beaten","2 cups buttermilk","¼ cup butter, melted"],"steps":["Preheat oven to 325°F (160°C).","Grease and flour a 9x5-inch loaf pan.","Combine flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.","Blend egg and buttermilk together, and add all at once to the flour mixture.","Mix until just moistened. Too much mixing will make it tough.","Stir in butter; pour into prepared pan.","Bake for 65–70 minutes, or until a toothpick inserted in the bread comes out clean. The loaf should sound hollow if you tap the base.","Cool on a wire rack.","Wrap in tea-towel or foil several hours or overnight for best flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIrish_Soda_Bread","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Irish_soda_bread_%2825292114472%29.jpg/960px-Irish_soda_bread_%2825292114472%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jim Lukach","licence":"CC BY 2.0"},{"title":"Cookbook:Irish Stew","name":"Irish Stew","ingredients":["2½ lb (1.1 kg) deboned mutton, cut in chunks","4 large potatoes, peeled and thickly sliced","2 large onions, thickly sliced","3–4 medium carrots, peeled and thickly sliced","1 sprig of parsley, chopped","2 cups (480 ml) water","Salt","Pepper"],"steps":["Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste.","Cover and put on a very low heat for about 2½ hours until the meat is tender and the potatoes have thickened the liquid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIrish_Stew","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Irish_stew_in_Portrush.jpg/960px-Irish_stew_in_Portrush.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kenneth C. Zirkel","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Instant Chocolate Mousse","name":"Instant Chocolate Mousse","steps":["In a medium bowl, whisk together the cocoa powder, coffee, and salt. It should whisk easily and have the consistency of melted chocolate. If it is too thick, whisk in another tablespoon of coffee. Set aside.","In a large bowl, use an electric mixer on medium-high to whip the cream for 1 minute.","Add the powdered sugar and whip for another minute.","Add the kirsch and coffee-cocoa powder mixture.","Whip on high until stiff peaks form, about another minute.","Spoon the mousse into a medium plastic bag or piping bag, and twist the top closed.","Use scissors to snip off one corner (about ½ inch up).","Arrange the chocolate cups on serving plates. If the cups don't sit flat, place a dollop of mousse under them.","Squeeze the bag to pipe the mousse into the chocolate cups.","Use a vegetable peeler to shave the chocolate bar over the mousse-filled cups, letting some of the shavings scatter on the plate.","Top each mousse with a cherry."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInstant_Chocolate_Mousse","pageImageChecked":true},{"title":"Cookbook:Island Salsa Salad","name":"Island Salsa Salad","ingredients":["½ cup minced red onion, scalded (see note)","4 small, ripe avocados, peeled and diced","1–2 small serrano chilis (2½ inches long) or ½ small jalapeño chili, seeded and very finely minced","3 tablespoons minced fresh cilantro","½ teaspoon ground cumin","2 teaspoons minced garlic","1½ cups minced jicama","5 tablespoons fresh lime juice","1 small ripe mango, diced","3 tablespoons minced fresh mint","1½ cups minced fresh pineapple (half a small pineapple)","½–¾ teaspoon salt"],"steps":["Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.","Mix everything together thoroughly but gently.","Chill for about 2 hours, tightly covered.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIsland_Salsa_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Thousand_Island.jpg/960px-Thousand_Island.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hennem08","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Irish Fruit Cake","name":"Irish Fruit Cake","ingredients":["1 lb cake flour","1 pinch of salt","½ tsp baking powder","3 eggs","4 oz sultanas or golden raisins","6 oz white granulated sugar","6 oz butter","2 oz citrus peel","2 oz dried cherries"],"steps":["Preheat the oven to 350°F.","Sift together flour, salt and baking powder.","Cream together butter and sugar; this may take 5–10 minutes.","Beat in eggs individually, incorporating each fully before adding the next.","Fold in fruits then the dry mixture.","Transfer batter to a greased and parchment-lined 8-inch cake pan.","Bake on the center rack for 75–90 minutes. Check for doneness after 60 minutes.","Let cake cool to room temperature in pan.","Remove to a wire tray, cover with towel, and allow to sit until completely cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIrish_Fruit_Cake","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f1/Fruit_Cake_-_geograph.org.uk_-_5122419.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Graham Hogg","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Italian Bread","name":"Italian Bread","steps":["In a large bowl, sprinkle yeast over warm water and let stand for 5 minutes.","Stir in oil, salt, and sugar.","Add 2½ cups flour and mix to blend.","Using a spoon or heavy duty mixer, beat until elastic (about 5 minutes).","Stir in (you may want to use dough hooks) another cup of flour and the wheat germ to make a stiff dough.","Knead on a board or pastry cloth, floured with some of the last ½ cup flour, until dough is springy and smooth and develops small bubbles just under the surface (about 20–25 minutes—you may want to do this with the dough hooks).","Put in greased bowl, turning to grease top, then cover with a cloth.","Rise until doubled, about an hour, depending on temperature.","Punch down dough, turn out, and divide in half.","Preheat oven to 375°F.","Shape each half of dough into a slender oval loaf about 15 inches long.","Place on greased baking sheet, cover lightly and let rise until nearly doubled, about 30–40 minutes.","Combine cornstarch and cool water. Bring cornstarch mixture to a boil and stir until thick and clear. Brush loaves with mixture.","Slash loaf tops ½ inch with floured sharp knife or razor blade.","Bake until loaves browned and sound hollow when tapped, 25 to 30 minutes.","Cool on wire racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Bread","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Italian_bread_%283477577117%29.jpg/960px-Italian_bread_%283477577117%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"Cookbook:Italian Braised Shortribs","name":"Italian Braised Shortribs","ingredients":["3 pounds English-cut short-ribs","1 quart red wine, preferably Chianti","½ cup tomato paste","½ quart beef broth","1 tbsp olive oil","10 whole sprigs thyme","4 whole sprigs rosemary","3 tbsp finely-chopped oregano","18 basil leaves","Salt","Freshly-ground black pepper"],"steps":["Whisk together tomato paste and wine. Set aside.","Season shortribs with salt and black pepper.","Heat a 6-quart cast-iron or enamel Dutch oven over medium high heat. Pour in oil and add shortribs, one at a time, until browned on all sides. Remove and keep warm.","Add wine mixture to Dutch oven and whisk continuously to dissolve browned bits. Add remaining ingredients and place in a cold oven. Set oven to 250°F and cook for 5 ½ hours.","Remove shortribs and strain sauce back into Dutch oven. Discard herb pieces and shred short ribs. Discard bones.","Add shortribs back into sauce and heat over low heat just until heated through. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Braised_Shortribs","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Island Ceviche","name":"Island Ceviche","ingredients":["½ cup freshly-squeezed lime juice","½ cup freshly-squeezed lemon juice","½ cup freshly-squeezed orange juice","1 tsp salt","1 tsp freshly-ground black pepper","1 ea. (8 ounces) pompano fillet, thinly sliced","1 ea. (7 ounces) mahi-mahi fillet, thinly sliced"],"steps":["Combine juices, salt, and pepper.","Pour into a gallon-size zip-top bag and add fish. Refrigerate overnight.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIsland_Ceviche","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Pananghalian_%28Boracay_Island%2C_Aklan%29_-_Flickr_-_~MVI~_%28warped%29.jpg/960px-Pananghalian_%28Boracay_Island%2C_Aklan%29_-_Flickr_-_~MVI~_%28warped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shubert Ciencia from Nueva Ecija, Philippines","licence":"CC BY 2.0"},{"title":"Cookbook:Italian Crispy Chicken","name":"Italian Crispy Chicken","ingredients":["4 ea. (24–32 ounces) boneless skinless chicken breasts","¼ cup garlic-flavored croutons, finely crushed","¼ cup Italian seasoned breadcrumbs","¾ cup all-purpose flour","Canola oil","1 tbsp Italian seasoning","1 tbsp salt","1 tbsp freshly-ground black pepper","2 tbsp paprika","4 eggs, beaten"],"steps":["Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.","Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2–3 minutes.","Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.","Bake in a 425°F oven until internal temperature reaches 165°F. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Crispy_Chicken","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Chicken Rolls","name":"Italian Chicken Rolls","ingredients":["2 ounces ricotta cheese","2 ounces cream cheese","1 cup grated mozzarella cheese, divided","2 boneless skinless chicken breasts, cut in half","Salt","Freshly-ground black pepper","1 cup Italian Tomato Sauce"],"steps":["Combine ricotta, cream cheese, and ½ cup mozzarella cheese. Set aside.","Place chicken on a sheet of plastic wrap and cover with another. Pound out to ¼ inch thickness.","Sprinkle one side of chicken liberally with salt and freshly ground black pepper. Spread unseasoned side with cheese mixture and roll up.","Place seam-side down in a greased 13x9-inch (or smaller) baking dish. Pour sauce over and bake in a 425°F oven 20 minutes or until internal temperature reaches 165°F.","Heat broiler. Sprinkle chicken with cheese and place under broiler until cheese is melted. Remove and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Chicken_Rolls","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Chicken_roll_with_vegetables_%26_goat_cheese_%285742199145%29.jpg/960px-Chicken_roll_with_vegetables_%26_goat_cheese_%285742199145%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"Cookbook:Irish Pastie","name":"Irish Pastie","ingredients":["1 lb ground pork or beef, cooked and drained","1 cup breadcrumbs","1 medium-sized onion, diced and sautéed","1 tbsp chopped parsley","1 teaspoon salt","½ teaspoon pepper","2 teaspoons Worcestershire sauce","½ cup cold water","1 teaspoon ground coriander","½ teaspoon ground nutmeg","3 medium-sized potatoes, boiled, mashed, and cooled","Fish batter"],"steps":["Combine the cooked meat, breadcrumbs, cooked onion, parsley, salt, pepper, Worcestershire sauce, water, coriander, and mashed potatoes.","Form the mixture into a disc about 3 inches in diameter.","Dip the disc into the batter so it's completely covered.","Deep-fry in 375°F oil, and remove when golden brown.","Serve hot with chips (French fries)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIrish_Pastie","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/%27The_pastie_Supper%27_sculpture%2C_Bangor_-_geograph.org.uk_-_639473.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ross","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Instant Pot Beans","name":"Instant Pot Beans","ingredients":["3 cups dried beans, picked through","8 cups water","½ onion, peeled","3 garlic cloves, peeled","Salt","Ham (optional), diced or chopped"],"steps":["Soak the beans in water for 4–12 hours. Drain the water.","Place the soaked beans, water, garlic, onion, and ham pieces in the Instant Pot.","Seal the lid, close the valve, and set the \"manual\" button to 35 minutes.","Use a natural pressure release or the quick pressure release (see how).","When the valve drops, carefully remove the lid.","Season with salt to taste.","Serve or reuse in other recipes that employs beans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInstant_Pot_Beans","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Instant_Pot_Pressure_Cooker_Vegetables_and_Quinoa_%2844383321600%29.jpg/960px-Instant_Pot_Pressure_Cooker_Vegetables_and_Quinoa_%2844383321600%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tony Webster from Minneapolis, Minnesota, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Iresi Eyin (Yoruba Palm Oil Native Rice)","name":"Iresi Eyin (Yoruba Palm Oil Native Rice)","ingredients":["3 milk cups of rice","2 cooking spoons palm oil","2 tbsp locust beans","2 tbsp dried ground crayfish","Dried catfish, or any other dried fish, soaked in hot salted water until soft, then shredded","Pepper powder, to taste","Chopped onion, to taste","Salt, to taste","1 sachet (50 g) tomato paste","Carrots, washed and chopped, to taste","Peas, washed and parboiled if necessary, to taste"],"steps":["Wash the rice and parboil for about 8 minutes. Drain and set aside.","Heat the palm oil in a large, clean pot until the oil changes color.","Add the locust beans, onions, tomato paste, dry pepper, and a little water. Fry until the odour of the sauce changes and becomes more fragrant.","Simmer over medium heat for about 25 minutes until the liquid is absorbed and everything is cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIresi_Eyin_(Yoruba_Palm_Oil_Native_Rice)","pageImageChecked":true},{"title":"Cookbook:Irio (Kenyan Mashed Potatoes with Veggies)","name":"Irio (Kenyan Mashed Potatoes with Veggies)","ingredients":["Potatoes, quartered","Fresh green peas","Corn","Water","Salt","Black pepper"],"steps":["Combine the potatoes, peas, and corn in a pot. Add enough water to cover the potatoes but not completely drown them.","Simmer, covered, for about 15–20 minutes until fork-tender but not mushy. The water should be nearly empty by the time the potatoes are fork-tender, but if there is still a significant amount, it is advisable to drain it and leave only a small amount left so that the potatoes will be simple to mash.","Mash everything together, and season with salt and black pepper to taste.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIrio_(Kenyan_Mashed_Potatoes_with_Veggies)","country":"Kenya","pageImageChecked":true},{"title":"Cookbook:Isombe (Rwandan Cassava Leaves with Eggplant)","name":"Isombe (Rwandan Cassava Leaves with Eggplant)","ingredients":["2 bunches of cassava leaves","1 medium eggplant, diced","1 onion, finely chopped","2 cloves of garlic, minced","2 tablespoons vegetable oil","1 tomato, diced","1 cup water","Salt, to taste"],"steps":["Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.","In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced eggplant to the pot and cook for about 5 minutes, until slightly softened.","Add the chopped cassava leaves and diced tomato to the pot. Stir well to combine all the ingredients.","Pour in the water and season with salt to taste. Stir again to ensure even distribution of the ingredients.","Reduce the heat to low, cover the pot, and let the mixture simmer for about 1 hour, or until the cassava leaves are tender and cooked through.","Stir occasionally during cooking, and add more water if necessary to prevent sticking and to achieve the desired consistency.","Taste and adjust the seasoning if needed, adding more salt or other spices according to your preference.","Remove the pot from the heat and let the isombe rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIsombe_(Rwandan_Cassava_Leaves_with_Eggplant)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Inyama y'Isugi (Rwandan Grilled Pork)","name":"Inyama y'Isugi (Rwandan Grilled Pork)","ingredients":["1 tablespoon vegetable oil","2 cloves garlic, minced","1 teaspoon ginger","1 teaspoon paprika","1 teaspoon cayenne pepper","1 teaspoon cumin","1 teaspoon coriander","1 teaspoon salt","½ teaspoon black pepper","2 pounds (900 grams) pork loin or pork chops","Fresh lemon juice, for garnish (optional)"],"steps":["Preheat the grill to medium-high heat.","In a small bowl, combine the vegetable oil, minced garlic, grated ginger, paprika, cayenne pepper, cumin, coriander, salt, and black pepper. Mix well to form a paste.","Rub the spice paste all over the pork loin or pork chops, ensuring they are well coated.","Place the marinated pork on the preheated grill and cook for about 4–5 minutes per side, or until the internal temperature reaches 145°F (63°C) for medium doneness.","While grilling, baste the pork with any remaining spice paste using a basting brush to enhance the flavor and keep it moist.","Once cooked, remove the pork from the grill and let it rest for a few minutes before slicing.","Slice the grilled pork into thin strips and serve hot. If desired, drizzle fresh lemon juice over the grilled pork slices for a tangy twist."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInyama_y'Isugi_(Rwandan_Grilled_Pork)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Isombe na Kariyo (Cassava Leaves with Pumpkin)","name":"Isombe na Kariyo (Cassava Leaves with Pumpkin)","ingredients":["2 bunches of cassava leaves","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 small pumpkin, peeled and diced","1 cup water","Salt to taste","Black pepper to taste"],"steps":["Remove the tough stems from the cassava leaves, and wash them thoroughly under running water. Chop the leaves into smaller pieces.","In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.","Add the diced pumpkin to the pot and cook for about 5 minutes, until it begins to soften.","Add the chopped cassava leaves to the pot and stir well to combine with the pumpkin and onion mixture.","Pour in the water and season with salt and black pepper to taste. Stir again to distribute the ingredients evenly.","Cover the pot and let the mixture simmer for about 30–40 minutes, or until the cassava leaves are tender.","Stir occasionally during cooking, and add more water if needed to prevent sticking and to achieve the desired consistency.","Taste and adjust the seasoning if needed.","Remove from heat and transfer to a serving dish.","Serve hot as a main course or as a side dish with Rwandan staples like ugali or steamed rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIsombe_na_Kariyo_(Cassava_Leaves_with_Pumpkin)","pageImageChecked":true},{"title":"Cookbook:Inswa (Zambian Fried Flying Ants)","name":"Inswa (Zambian Fried Flying Ants)","ingredients":["2 tablespoons vegetable oil","1 cup fresh or dried flying ants","Salt, to taste","Ground paprika, for seasoning (optional)"],"steps":["In a frying pan or skillet, heat the vegetable oil over medium heat.","Add the flying ants to the pan and fry them until they are crispy and lightly browned.","Use tongs or a spatula to stir and flip the flying ants to ensure they are evenly cooked.","Once the flying ants are crispy and golden, remove them from the pan and place them on a paper towel-lined plate to remove any excess oil.","Season the fried flying ants with salt to taste. For extra flavor, you can sprinkle some ground paprika over them.","Serve as a unique and crunchy snack, and enjoy them with your favorite beverage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AInswa_(Zambian_Fried_Flying_Ants)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Italian White Bean Soup","name":"Italian White Bean Soup","ingredients":["1 pound dried white beans (haricot or flagelot, not lima or butter beans)","Salt","Butter","1 carrot","1 onion, halved","2 leeks, in chunks","1 stalk celery","Chicken or veal stock","3 egg yolks","1 cup cream","Peas, boiled","Croûtons"],"steps":["Soak beans in water for 12 hours, then drain them.","Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.","Cover with water, and simmer until the vegetables are well cooked.","Drain the beans and vegetables, discarding the vegetables.","Purée the beans, adding stock as necessary to get a smooth consistency.","Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.","Combine the egg yolks with the cream, and add this to the soup.","Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_White_Bean_Soup","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Veggie_Italian_Sausage_and_Cannellini_Bean_Soup.jpg/960px-Veggie_Italian_Sausage_and_Cannellini_Bean_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thriving Vegetarian","licence":"CC BY 2.0"},{"title":"Cookbook:Jailhouse Chili","name":"Jailhouse Chili","ingredients":["25 lbs (11 ) coarse-ground beef","½ lb (225 ) cumin","¼ lb (110 ) chili powder","⅛ lb (55 ) paprika","2 handfuls crushed dried red chile peppers","½ lb (225 ) finely-chopped garlic"],"steps":["Sear beef in a little cooking oil (not lard) until lightly browned. Drop the seared beef and chili peppers in a large stock pot, and add enough water to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.","Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another 90 minutes, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).","Take pot off the stove and skim off all or most of the grease. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJailhouse_Chili","pageImageChecked":true},{"title":"Cookbook:Italian Rice Pudding","name":"Italian Rice Pudding","ingredients":["2 cups (500 ml/1.1 pint) water","1 cup (110 g/3.9 oz) risotto rice","¼ teaspoon salt","1 tablespoon butter","3 cups () half and half","1 cup () granulated sugar","1 cinnamon stick","1 piece of lemon peel","Ground cinnamon to garnish"],"steps":["Bring water to a boil, then add rice, salt, and butter.","Cover, lower heat to simmer, and cook for 20 minutes.","Place rice in upper part of double boiler with half and half, sugar, cinnamon stick, and lemon peel.","Bring to boil over direct heat.","Place over simmering water in double boiler and cook for 45 minutes.","Remove cinnamon stick and lemon peel.","Pour rice mixture into a 2-quart (1.9 L) casserole and allow to cool.","Sprinkle with cinnamon powder."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Rice_Pudding","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Crispelle_di_Riso_-_St_Joseph%27s_Rice_fritters.jpg/960px-Crispelle_di_Riso_-_St_Joseph%27s_Rice_fritters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Recipetaster","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Italian Rice with Wild Mushrooms","name":"Italian Rice with Wild Mushrooms","ingredients":["3 cups chicken stock","5 tablespoons extra-virgin olive oil","3 chopped shallots","2 cups risotto rice","1 cup dry white wine","¼ cup Parmesan cheese","4 ounces (commercial) wild mushrooms, sliced and sautéed","1 teaspoon truffle oil","Salt to taste","Pepper to taste"],"steps":["Bring the stock to a simmer before you begin. It's important that the temperature is as high as possible, without letting the stock boil. The surface of the stock should just be moving a little.","Sauté the shallots in olive oil until soft.","Add the rice, stirring for 3–5 minutes, until coated with oil.","Pour in wine and about ½ cup of the hot broth and continue stirring.","Keep adding liquid as necessary and stir for an additional 15 minutes, keeping the rice creamy.","Remove from heat and add Parmesan cheese, mushrooms, and truffle oil.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Rice_with_Wild_Mushrooms","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Soup with Poultry Quenelles","name":"Italian Soup with Poultry Quenelles","ingredients":["Poultry breast","1 tsp ground rice","1 egg yolk","Salt","Pepper","1 pinch nutmeg","Stock"],"steps":["Pound the poultry breast. Mix in ground rice, egg yolk, salt, pepper, and nutmeg.","Pass the mixture through a sieve.","Form the mixture into quenelles.","Simmer the quenelles in the stock to make a soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Soup_with_Poultry_Quenelles","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Tricolor Soup","name":"Italian Tricolor Soup","ingredients":["Savoury custard","Spinach","Tomatoes","Broth"],"steps":["Make a savoury custard and divide it into three parts. Leave one white, color one red with tomato, and color the last one green with spinach.","Put a layer of each colored custard in a buttered saucepan, and cook for about 10 minutes until solidified.","Cut the solidified custards into dice.","Put the colored custard pieces into a soup tureen and pour broth over top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Tricolor_Soup","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Marinated Chicken","name":"Italian Marinated Chicken","ingredients":["1¾ cups (420 g) chicken broth","1 tablespoon canned diced tomatoes, drained","1 teaspoon grated Parmesan cheese","½ teaspoon Italian seasoning, crushed","¼ teaspoon garlic powder","6 skinless, boneless chicken breast halves"],"steps":["Mix broth, tomatoes, cheese, Italian seasoning and garlic powder in a shallow non-metallic dish. Reserve half of this mixture.","Add chicken to remaining marinade and turn to coat.","Cover and refrigerate for 30 minutes.","Remove chicken from broth mixture. Discard the marinade.","Grill or broil chicken for 15 minutes or until done, turning and brushing often with reserved broth mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Marinated_Chicken","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Greek_chicken_Kababs_in_the_oven_%285178292648%29.jpg/960px-Greek_chicken_Kababs_in_the_oven_%285178292648%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoff Peters from Vancouver, BC, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Italian Meatballs","name":"Italian Meatballs","ingredients":["500 g (18 oz/1½ lb) minced veal meat","¼ tsp oregano","¼ tsp parsley","1 clove of garlic, minced","1 large egg","125 g (4 oz/¼ cup) breadcrumbs","30 g (1 oz/1 Tbsp) grated Parmesan cheese","Salt to taste","Pepper to taste","Olive oil for frying"],"steps":["Mix all ingredients together in a large bowl. Using your hands, squeeze all ingredients.","Heat a large skillet over medium heat and drizzle on a little olive oil. Preheat oven to 175°C (350°F) in the meantime.","Use your hands to roll meat into bite sized balls.","Place the meatballs in the skillet and cook uncovered for 3 minutes, then roll them over and cook another 3 minutes.","Transfer the meatballs onto a baking sheet and bake in the oven for 20–25 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Meatballs","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Spaghetti_and_meatballs_1.jpg/960px-Spaghetti_and_meatballs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Italian Dressing I","name":"Italian Dressing I","ingredients":["¼ cup drained capers","1 clove garlic, pressed","1 shallot, minced","½ cup olive oil","½ teaspoon black pepper","1 small dried red chile, sliced","½ teaspoon crushed fennel seed","1 tablespoon white Chianti or dry white wine","2 tablespoons lemon juice"],"steps":["Combine all ingredients in a jar with tight-fitting top.","Shake well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Dressing_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/2020-02-14_04_52_06_A_sample_of_Kraft_Zesty_Italian_Dressing_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg/960px-2020-02-14_04_52_06_A_sample_of_Kraft_Zesty_Italian_Dressing_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Italian Seasoning","name":"Italian Seasoning","ingredients":["1 bunch (20 g) Basil","2 tablespoons Garlic Powder","1 bunch (20 g) Marjoram","1 bunch (20 g) Oregano","2 tablespoons Crushed red pepper flakes","1 bunch (20 g) Rosemary","1 bunch (20 g) Sage","1 bunch (20 g) Savory","1 bunch (20 g) Thyme"],"steps":["Mix together well or pulse about a minute in a food processor.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Seasoning","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Arctic_surf_clams_on_linguine%2C_with_olive_oil_and_Italian_seasoning_-_Massachusetts.jpg/960px-Arctic_surf_clams_on_linguine%2C_with_olive_oil_and_Italian_seasoning_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Italian Garlic and Herb Marinade","name":"Italian Garlic and Herb Marinade","ingredients":["½ cup red wine, preferably from an Italian region","2 tbsp minced garlic","3 sprigs rosemary, finely chopped","2 tbsp flat-leaf parsley, finely chopped","1 tbsp salt","1 tbsp black pepper","2 tbsp oregano, finely chopped","2 tbsp basil, finely chopped","¼ cup extra-virgin olive oil"],"steps":["Combine all ingredients in the dish you're going to marinate your food in. Refrigerate for up to 2 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Garlic_and_Herb_Marinade","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Tomato Sauce","name":"Italian Tomato Sauce","ingredients":["3 cups tomato paste","1 tbsp salt","1 tbsp black pepper","2 tbsp dried basil","2 tbsp dried oregano","1 tbsp Italian seasoning","2–4 cloves of garlic, minced"],"steps":["Combine all ingredients."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Tomato_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Ricotta_Ravioli_served_with_cherry_tomato_sauce%2C_an_Italian_dish_-_Gujarat_-_SHAILI_003.jpg/960px-Ricotta_Ravioli_served_with_cherry_tomato_sauce%2C_an_Italian_dish_-_Gujarat_-_SHAILI_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shaili Sharma","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Italian Rice Pilaf","name":"Italian Rice Pilaf","ingredients":["2 cups uncooked white rice","2 tbsp unsalted butter","½ tsp salt","½ tsp freshly-ground black pepper","2 ½ cups low-sodium chicken broth","1 cup red wine, preferably Chianti","3 bay leaves","7 cloves garlic, smashed","10 sprigs fresh thyme","5–6 sprigs fresh rosemary","1 large onion, finely diced"],"steps":["Melt butter in a large saucepan over medium high heat. Add rice and onion and cook until rice is golden.","Meanwhile, combine remaining ingredients. Once rice has toasted, remove from pot and add mixture. Bring to a boil and add rice. Cook, stirring occasionally, 30 minutes or until rice is desired tenderness.","Serve warm with a steak, a glass of red wine, and maybe a vegetable sauté."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Rice_Pilaf","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Poached Salmon","name":"Italian Poached Salmon","ingredients":["4 ea. (24 ounces) salmon filets, pin bones removed","¾ cup red wine","¼ cup tomato paste","1 tbsp capers, finely chopped","Salt","Freshly-ground black pepper","Flour","2 tbsp olive oil","1 tbsp minced garlic","1 tsp fresh rosemary","2 tsp fresh thyme","1 tbsp lemon pepper"],"steps":["Combine wine, tomato paste, and capers. Set aside.","In a skillet large enough to hold all the salmon, heat 1 tbsp oil over medium high heat. Add garlic and cook until golden.","Add wine mixture to garlic. Reduce temperature to 145°F, then keep at 145°F.","Rub salmon with remaining oil. Press seasonings into meat, then dredge all sides in flour. Set aside.","Heat a nonstick skillet over high heat. Add 2 filets, skin side up, and cook until browned on all sides. Repeat with remaining salmon.","Move to 145°F wine mixture, then cook until fish is pink throughout and flakes easily when tested with a fork. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Poached_Salmon","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Jahnun (Yemenite Layered Pastry)","name":"Jahnun (Yemenite Layered Pastry)","ingredients":["1 kg white wheat flour","10 g baking powder (optional)","2–3 tbsp white granulated sugar (or to taste)","1 leveled tbsp salt","2¼ cups of water","Canola oil","200 g butter, soft margarine, or shortening","10 hard-boiled eggs"],"steps":["Combine the flour, baking powder, sugar, and salt. Make a well in the center.","Add some of the water to the well, and mix with your hands. Gradually knead in the rest of the water, then continue kneading for 15 minutes. The dough should not be too soft or sticky.","Tear off a piece of dough the size of your fist. Flatten and roll it out on your work surface, then shape again into a ball. Repeat this step for the rest of the dough, then brush all the balls with a thin coating of oil.","Allow the dough to rest for about 1–2 hours, until they have sunken slightly.","Roll and stretch each ball out on a greased surface until it is very thin. Try to make the dough as thin as possible without it tearing.","Preheat oven to . Line a pot with slices of bread or pita so that it does not become overly dry while baking in the oven.","Place the unbaked jachnun into a cookie bag, with each bag holding a single layer of jachnun. This prevents loss of moisture. Stack the jachnun in the pot, with 2–3 rows stacked one on top of the other in a criss-crossed fashion (horizontally and vertically).","Cover the pot with the lid, and bake in the preheated oven for 6–10 hours.","Serve with hard-boiled eggs and tomato salsa, with a little zhug over the paste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJahnun_(Yemenite_Layered_Pastry)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Jachnun.jpg/960px-Jachnun.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joshua Herzig-Marx","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Italian Meringue","name":"Italian Meringue","ingredients":["4 oz (125 ml) water","8 oz (250 g) egg whites","1 lb (500 g) granulated sugar"],"steps":["In a saucepan, dissolve the sugar in the water and bring to a boil.","Boil the syrup until it reaches 243°F (117°C).","While the syrup is boiling, whip the egg whites to soft peaks.","While beating, gradually pour the syrup into the egg whites in a steady stream.","Continue whipping until the meringue is completely cool and forms firm peaks.","Use as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Meringue","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Italian_strawberry_meringue_%28warm_icecream%29_with_chocolate_and_dried_roses_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52774946510.jpg/960px-Italian_strawberry_meringue_%28warm_icecream%29_with_chocolate_and_dried_roses_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52774946510.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"Cookbook:Italian Dressing II","name":"Italian Dressing II","ingredients":["¼ cup plus 2 tbsp water","¼ cup vinegar","2 tbsp chopped fresh parsley","1 tbsp plus 1 tsp grated Parmesan cheese","2 tbsp vegetable oil","2 tsp dry pectin","¼ tsp salt","¼ tsp pepper","¼ tsp dried whole Italian seasoning","1 large clove garlic, peeled"],"steps":["Combine all ingredients except garlic in a jar.","Cover tightly and shake vigorously.","Press a wooden pick through garlic clove; add to dressing mixture.","Cover and refrigerate until thoroughly chilled.","To serve, remove and discard garlic. Cover and shake dressing well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Dressing_II","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/9/99/Dressing_of_the_Roman_youth_%28c.1607%29%2C_by_Pieter_Lastman_and_Claes_Jansz_Visscher_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pieter Lastman / Claes Janszoon Visscher II","licence":"Public domain"},{"title":"Cookbook:Ivorian Grilled Chicken","name":"Ivorian Grilled Chicken","ingredients":["10 cloves of garlic, puréed","2 pinches of black pepper powder","3 tablespoons chile powder or 20 fresh puréed red habanero chillies","3 tablespoons dijon mustard","2 chicken bouillon cubes, crushed","4 whole chicken"],"steps":["Combine the garlic, pepper, chili powder, mustard, and bouillon cubes. Pour the mixture over the chicken and massage it very well. Let rest for about 20 minutes while you prepare the grill.","Place the chicken on the grill, turning it regularly until each piece become golden brown.","When it is done to your taste, serve with any complimentary side such as Ivorian tomato sauce or Ivorian salad and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AIvorian_Grilled_Chicken","country":"Côte d'Ivoire","pageImageChecked":true},{"title":"Cookbook:Italian-American Spaghetti alla Puttanesca","name":"Italian-American Spaghetti alla Puttanesca","ingredients":["5 tablespoons olive oil","onions, chopped","garlic, finely chopped","4 ounces (110 g / 2 small tins) anchovy fillets or anchovy paste","capers, thoroughly rinsed","1–3 fresh or dried hot chile peppers, deseeded and finely chopped","1 standard, American-sized can (6 ounces / 170 g) pitted, black or kalamata olives, quartered","3 standard, American-sized cans (43.5 ounces / 1.23 kg) tomatoes, diced","Salt to taste","1 teaspoon freshly-ground black pepper","3 tablespoons finely chopped parsley","1 gallon water","dry spaghetti or linguine"],"steps":["Fill a large pot with water and add a handful of salt.","Set heat on high to boil water.","Heat 4 tablespoons oil in a large skillet over medium heat.","Add onions to skillet and cook until soft, stirring occasionally. Be careful not to burn the onions.","Add garlic and anchovies to skillet. Cook for 1 minute maximum, stirring to break up the anchovies.","Add capers, chili peppers, olives, tomatoes, pepper and 1 tablespoon of salt to skillet.","Bring to a boil then reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally. Taste to see if you want to add more salt.","Boil the pasta until al dente while the sauce is simmering. This should take about 12 minutes.","Drain the cooked pasta in a colander and replace it in the same pot.","Pour the sauce on top of the pasta and toss over low heat until it's thoroughly coated.","Take it off the heat and top with parsley and 1 tablespoon olive oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian-American_Spaghetti_alla_Puttanesca","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Italian Mulled Wine","name":"Italian Mulled Wine","steps":["Pour wine into stock pot and turn heat to medium-high.","Crush all “crushed ingredients” using the mortar and pestle. Set aside.","Peel and juice orange and lemon. Remove and discard the white pith from the peels, then add the peels and juice to the wine.","When the wine is simmering, immediately reduce to low heat. Add the crushed and all remaining ingredients.","Cook on low for at least 15 minutes to infuse the flavors. Make sure to keep on low so the wine stays warm and continues to infuse, but doesn’t bubble / heat off the alcohol."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AItalian_Mulled_Wine","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Lieutenant_Colonel_Jan_Stier%27s_Famous_Mulled_Wine_%288829801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"U.S. Navy NMRTCS by Lt.Cmdr. Brandi Gibson","licence":"Public domain"},{"title":"Cookbook:Jamaican Jerk Spice I","name":"Jamaican Jerk Spice I","ingredients":["2 tablespoons cayenne pepper","1 teaspoon cinnamon, ground","1 teaspoon nutmeg, ground","1 teaspoon allspice, ground","1 teaspoon dried onion powder","2 teaspoons dried thyme","1 tablespoon sugar","1 tablespoon dried minced onion","1 tablespoon salt"],"steps":["Combine all ingredients together.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Jerk_Spice_I","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jamaican Jerk Chicken","name":"Jamaican Jerk Chicken","ingredients":["½ tsp ground allspice","1 tsp salt","1 tsp black pepper","2 tbsp cayenne pepper","½ tsp ground ginger","1 tsp ground cinnamon","¼ tsp freshly-grated nutmeg","½ tbsp dried thyme","2 tbsp dehydrated lemon peel","3 tbsp dark rum","4 boneless skinless chicken breasts","¼ cup brown mustard"],"steps":["Combine rum and mustard, and rub all over chicken.","Combine remaining ingredients and rub all over chicken. Refrigerate for at least 1 hour, but it is better to marinate overnight.","Place chicken on a greased, preheated charcoal grill. Cook, turning constantly until internal temperature reaches 165°F. Remove and let rest for 10 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Jerk_Chicken","country":"Jamaica","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Jamaican_jerk_chicken_at_The_Reef_%2821110397941%29.jpg/960px-Jamaican_jerk_chicken_at_The_Reef_%2821110397941%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ruth Hartnup from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Jam (recipe)","name":"Jam (recipe)","ingredients":["2 cups soft, fleshy fruit like strawberries, peaches, cherries, plums, blueberries, blackberries, raspberries, etc.","¼ cup or less lemon juice","½ teaspoon of butter","1 cup white granulated sugar (or 3 cups for bitter or sour fruits)","Pectin (optional)"],"steps":["Clean the fruit, remove any stones, leaves, or other inedible parts, and wash it. If the fruit is not a small berry, then cut it up into small pieces.","Crush the fruit, then sprinkle with lemon juice and butter and stir well.","Pour the mixture into a sufficiently large cooking pot. Traditionally a copper pot is used, but any other cooking pot will do fine.","Bring the mixture slowly to the boil on a full rolling boil, stirring regularly. Pour in sugar, and add pectin if needed.","Depending on the fruit, you will need to boil the mixture for about an hour. The jam is ready when it is thick enough. Check this by pouring a drop of the jam onto a cold plate. It should turn sticky and not be too runny.","Serve with bread, toast, English muffins, or pancakes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJam_(recipe)","pageImageChecked":true},{"title":"Cookbook:Jalebi (Fritters in Syrup)","name":"Jalebi (Fritters in Syrup)","steps":["Mix up the batter ingredients until smooth.","Let the batter sit unrefrigerated and uncovered overnight (about 12 hours).","Mix the sugar, water, and cream of tartar for the syrup.","Stir the syrup over moderate heat until the sugar is dissolved.","Put on high heat and boil for 5 minutes.","Let the syrup cool, and stir in the rosewater. Use food coloring to tint it light orange.","Put the vegetable oil in a wide wok-like dish, and heat to about 350°F (175°C).","Put the batter into a pastry bag with about a ¼ inch opening. If it is too dry to squeeze out, mix in a bit of water.","Squeeze the batter into the oil, making a couple of figure-eight shapes and loops on top of each other. The shape should be about 3 inches on its longest side.","Fry each jalebi until golden brown. Remove, let the oil drain off, then soak in syrup for a minute.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJalebi_(Fritters_in_Syrup)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Jelebi_close.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Jambalaya I","name":"Jambalaya I","ingredients":["1 bay leaf","½ teaspoon savory","½ teaspoon salt","1 teaspoon dried basil","1 teaspoon thyme","1½ teaspoons cumin","⅓ cup chopped celery","½ tablespoon butter","14.5 ounces (411 g) canned tomatoes, diced or torn apart","⅔ cup long-grain rice","1½ cups chicken broth","2 cups cooked and chopped turkey or chicken","1 small can of sliced mushrooms (optional), drained"],"steps":["Mix the salt, savory, basil, thyme, and cumin together, then grind them to a powder.","Prepare the canned tomatoes: tear them up, remove the stem ends, remove the seeds, etc. Keep the juice.","Heat a wide pan with a lid. Lightly fry the celery in the butter. Soften the celery but do not brown it.","Add everything to the pan. You can add the basil, meat, and mushrooms later if you prefer.","Bring to a boil, then cover and simmer for about 20 minutes. The rice will absorb the liquid.","Discard the bay leaf."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJambalaya_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Jambalaya_-_Ben_Brown.jpg/960px-Jambalaya_-_Ben_Brown.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Swift Benjamin","licence":"CC BY 2.0"},{"title":"Cookbook:Jambalaya II","name":"Jambalaya II","ingredients":["3 lbs (1400 g) cooked chicken strips","1 cup (240 ml) chopped onion","1 cup (240 ml) chopped green bell pepper","2 ribs celery, chopped","2 cloves garlic, minced","½ cup (120 ml) diced cooked ham","2 cans (29 ounces / 800 g total) stewed tomatoes","2 cups (480 ml) chicken broth","1 cup (240 ml) uncooked long grain rice","3 Tbsp olive oil","2 tsp thyme, crumbled","½ tsp paprika","1 ½ tsp salt, or to taste","¼ tsp pepper"],"steps":["Heat olive oil in a large skillet; add chicken and paprika, then brown on all sides.","Remove chicken from skillet.","Add onion, green bell pepper, celery, and garlic. Sauté over low heat until onion is tender, about 10 minutes.","Stir in ham, tomatoes, chicken broth, rice, thyme, salt, and pepper.","Add chicken and turn to coat with sauce. Bring to a boil.","Reduce heat, cover, and simmer for 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJambalaya_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Jambalaya_%2830750226186%29.jpg/960px-Jambalaya_%2830750226186%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Jamaican Chicken Fingers with Honey-Mustard Sauce","name":"Jamaican Chicken Fingers with Honey-Mustard Sauce","ingredients":["1 pound (500 g) boneless, skinless chicken breast","2 egg whites","1 tablespoon (15 ml) honey","3 cups (750 ml) cornflakes, crushed to make 1 ½ cups","1 ½ teaspoons (7.5 ml) jerk seasoning","½ cup (125 ml) honey-mustard salad dressing","1 teaspoon (5 ml) grated lime peel","2 mangoes, seeded, peeled, and sliced"],"steps":["Preheat oven to 450°F.","Trim fat from chicken.","Cut chicken lengthwise into ¾ inch-wide strips.","In shallow dish whisk together egg whites and honey.","In another shallow dish combine cereal and jerk seasoning.","Dip chicken pieces in egg mixture and then roll dipped pieces in cereal mixture.","Place the cereal-coated pieces in a single layer on an ungreased baking sheet.","Bake at 450°F for 11–13 minutes or until tender and no longer pink.","While baking, in small bowl stir together salad dressing and lime peel.","Serve chicken and mango slices with salad dressing mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Chicken_Fingers_with_Honey-Mustard_Sauce","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jam Roly-Poly","name":"Jam Roly-Poly","ingredients":["250 g (1 cup or 8 oz) self-rising flour","1 pinch salt","125 g (½ cup or 4 oz) shredded suet","90–120 ml (6–8 tbsp) water","4 tbsp raspberry jam, warmed","A little milk","1 egg, beaten","1 tsp caster sugar to glaze"],"steps":["Preheat the oven to 200°C (400°F or Gas Mark 6).","Sift the flour into a bowl with the salt. Add the suet and sufficient water to create a soft but not sticky dough.","Turn on to a floured board and roll out to a rectangle about 20×30 cm (8×12 inches).","Brush the pastry with the warmed jam, leaving a 1 cm (½ inch) border all around.","Fold in this border and brush with milk. With the short side towards you, roll up the pastry loosely and seal the ends well.","Place on a greased baking sheet, with the sealed edge underneath. Brush with the beaten egg and sprinkle with caster sugar.","Bake in the oven for 35–40 minutes until golden brown.","Remove from the oven, sprinkle on a little more sugar and serve hot with home-made English custard."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJam_Roly-Poly","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Roly_poly_pudding_postcard.jpg/960px-Roly_poly_pudding_postcard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"Cookbook:Jalapeno Glazed Seared Salmon","name":"Jalapeno Glazed Seared Salmon","ingredients":["2 jalapeño chiles, stemmed","⅛ cup chicken broth","2 ea. (12 ounces) Coho or silver salmon filets","Salt","Freshly-ground black pepper","2 tsp vegetable oil"],"steps":["Pulse chiles with broth in a food processor until a thick paste is formed. Set aside a small amount from the rest.","Brush salmon filets on all sides with chile mixture. Sprinkle liberally with salt and freshly ground black pepper, and discard the chile mixture used to brush it.","Heat oil in a large nonstick pan over medium heat. Place salmon filets and cook, skin side up, 1½ minutes.","Turn on one of the smaller sides and cook 1 minute. Flip onto one of the bigger sides and cook 1½ minutes.","Again, turn onto the uncooked smaller side and cook another 1 minute.","Remove to a plate and brush all sides liberally with reserved chile mixture. Cover with foil and let rest 5 minutes before serving with clean chile sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJalapeno_Glazed_Seared_Salmon","pageImageChecked":true},{"title":"Cookbook:Jalapeno Sausage and Bacon Appetizers (Atomic Buffalo Turds)","name":"Jalapeno Sausage and Bacon Appetizers (Atomic Buffalo Turds)","ingredients":["Jalapeño peppers","Cream cheese","Cocktail sausages","Bacon slices"],"steps":["Halve the jalapeño peppers lengthwise and scrape out membrane and seeds.","Fill the peppers with cream cheese, and then place a cocktail sausage on top of the cream cheese.","Cut the bacon slices in half, and wrap each halved pepper in bacon. A cocktail stick or toothpick can be used to hold the ABTs together if needed.","Cook the ABTs by barbecuing, baking, or grilling. They are done when the bacon is crisped and the jalapeño has softened but not to the point of collapsing. When oven-baked or indirectly grilled, they are typically cooked at approximately 275°F (135°C) for 2 hours, or until bacon is crisped."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJalapeno_Sausage_and_Bacon_Appetizers_(Atomic_Buffalo_Turds)","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/ABT_Uncooked.jpg/960px-ABT_Uncooked.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charvett","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Jamaican Curry Chicken with Bullga","name":"Jamaican Curry Chicken with Bullga","ingredients":["2 lb chicken meat","Lime juice or vinegar","3 green onions, chopped","2 onions, chopped","2 red chile peppers, chopped","4 packs of Jamaican curry powder","Salt","Ground black pepper","Just over ½ cup olive oil","1 pack of bulla cakes"],"steps":["Cut chicken in equally-sized pieces.","Rinse the chicken in lime juice.","Combine the chicken with the green onions, onions, chile peppers, curry powder, salt, and pepper. Let marinate 5–10 minutes.","Heat olive oil in a pot. Add the chicken mixture, and cook for 30–60 minutes.","Serve with bulla cakes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Curry_Chicken_with_Bullga","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jamaican Banana Fritters","name":"Jamaican Banana Fritters","ingredients":["3 ripe bananas","200 grams all-purpose flour","60 ml room-temperature milk","2 teaspoons baking powder","3 tablespoons brown or white sugar","½ teaspoon vanilla extract","1 pinch salt","Oil for frying"],"steps":["Peel the bananas and mash them in a bowl until runny.","Heat oil in a deep frying pan at medium heat.","Add the sugar, milk, vanilla, salt, and flour to the bananas and mix until approximately the consistency of pancake batter or a bit thinner.","Drop tablespoons of the mixture into the heated oil, and fry until edges are firm, then flip to cook other side until golden brown.","Drain on a towel and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Banana_Fritters","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jal-jeera (Cumin Mango Lemonade)","name":"Jal-jeera (Cumin Mango Lemonade)","ingredients":["1 tsp cumin powder","⅛ tsp green mango powder","1 pinch Himalayan black salt","¼ tsp ground mint leaves (grind to paste)","1 tsp lemon juice","1 cup plain soda water"],"steps":["Combine all the ingredients in a glass.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJal-jeera_(Cumin_Mango_Lemonade)","country":"India","pageImageChecked":true},{"title":"Cookbook:Jamaican Rice and Peas","name":"Jamaican Rice and Peas","ingredients":["3 cups dried red peas (kidney beans) or gungo peas (pigeon peas)","8 cups water","½ tbsp salt","2 cloves garlic, crushed","2 cups coconut milk or 1 packet coconut powder","1 Scotch bonnet pepper","1 bunch scallions or 1 small white onion, chopped","1 tbsp thyme","¼ cup margarine","2 tbsp all-purpose seasoning","2 tbsp seasoning salt","1 tbsp chicken seasoning (optional)","1 ½ lb white or brown rice, rinsed and drained"],"steps":["Wash peas with clean water. Place them in a pot with the water, salt, and garlic. Stir and leave to soak overnight.","Transfer the entire pot of soaked peas and liquid to the stovetop. Cover and bring to a boil over medium heat. Simmer, stirring occasionally, until the peas become tender (about 20 minutes). Add more hot water if the level drops too low.","Lower the heat, then add the coconut milk, scotch bonnet pepper, scallion, thyme, margarine, all-purpose seasoning, seasoning salt, and chicken seasoning. Stir well.","Cover and boil over medium heat for 10 minutes.","Stir in the rice until evenly distributed. Cover, lower heat, and boil until the rice is soft and liquid is boiled out (about 10–15 minutes).","Serve and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Rice_and_Peas","country":"Jamaica","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Jamaican_rice_and_peas_1.jpg/960px-Jamaican_rice_and_peas_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xaymacan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Jam Sandwich","name":"Jam Sandwich","ingredients":["2 slices of bread","Some jam (any flavor)"],"steps":["Spread the jam onto the first slice of bread.","Put the second slice of bread on top of the side of bread you have put the jam on."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJam_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Jam_Toast_%283370086670%29.jpg/960px-Jam_Toast_%283370086670%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roy Patrick Tan from Redmond,WA, USA","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Jam Roly-Poly (Steamed)","name":"Jam Roly-Poly (Steamed)","ingredients":["200 g self-raising flour","100 g vegetable suet","Finely-grated zest and juice of 1 small lemon","1 medium egg, beaten","2–4 tbsp milk or water","200 g red jam of your choice such as plum, cherry, raspberry or strawberry","1 pinch salt","Custard or cream to serve."],"steps":["Stir the flour, suet, salt and lemon zest together then work to a firm dough with the lemon juice, egg and milk or water.","Roll out to a rectangle about 25 x 20.5 cm (10 x 8 in) and spread jam to within 2.5 cm (1 in) of the edges. Roll up starting from a short end and seal the edges well with a little water.","Set the roll on a sheet of well buttered foil and wrap, making sure you seal the ends well. If you are feeling traditional use cheesecloth or a shirt sleeve to steam in.","Set in a steamer and steam for 2 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJam_Roly-Poly_(Steamed)","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Roly_poly_pudding_postcard.jpg/960px-Roly_poly_pudding_postcard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"Cookbook:Jamaican Jerk Spice II","name":"Jamaican Jerk Spice II","ingredients":["4 tablespoon ground allspice","1 tablespoon ground dried thyme","1 tablespoon paprika","1 teaspoon ground red pepper","1 teaspoon garlic powder","1 teaspoon onion powder","1 teaspoon salt","½ teaspoon black pepper"],"steps":["Combine all ingredients.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Jerk_Spice_II","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jamaican Sorrel Soda","name":"Jamaican Sorrel Soda","ingredients":["1 cup (240 ml) water","3 hibiscus (roselle) tea bags or 3 tsp (15 ml) dried hibiscus","6 ea. ¼ in (0.67 cm) cubes of ginger (optional)","½ cup (120 ml) white sugar","Carbonated water, as needed"],"steps":["Combine the water, hibiscus, and ginger in a pot. Boil for about 15 minutes.","Remove and discard the hibiscus and ginger.","Stir the sugar into the liquid, and simmer until you have about 5 oz (150 ml) syrup.","Remove from the heat and let cool.","To make the finished soda, mix 1 volume of syrup with 5 volumes of sparkling water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJamaican_Sorrel_Soda","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Kal Kals (Sweet Curled Fritters)","name":"Kal Kals (Sweet Curled Fritters)","ingredients":["2 cups (280 g) white wheat flour","1 egg","½ teaspoon baking powder","½ cup (120 g) powdered sugar","½ teaspoon vanilla extract","½ cup (120 ml) oil"],"steps":["Combine flour, egg, baking powder, powdered sugar, and vanilla to make a moist but not sticky dough.","Flatten teaspoon-sized balls of dough on the back of a fork (preferably with rounded tines) and roll off, forming small snail-shell-like curls.","Deep fry in hot oil (~350°F/180°C), six at a time, until golden brown.","Roll in more powdered sugar while still hot to coat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKal_Kals_(Sweet_Curled_Fritters)","country":"India","pageImageChecked":true},{"title":"Cookbook:Japanese Pickled Plums (Umeboshi)","name":"Japanese Pickled Plums (Umeboshi)","ingredients":["Japanese plums","Salt, measured to 20% by weight of the plums"],"steps":["Sterilize a jar and utensils with potable alcohol or boiling water.","Remove any damaged plums. Wash the remaining plums, and wipe them dry.","Remove the plum stems and any woody bits, making sure not to damage the fruit.","Cover plums with cold water and let stand overnight.","Drain water and place drained plums in a larger, non-reactive (i.e. glass or ceramic) container.","Evenly layer the salt and plums in the container, making sure the plums are well coated with salt.","Place a non-reactive plate directly on top of plums in their container. Place a weight on top of the plate to weight down the plums—this helps ensure the plums become submerged in brine.","Cover the container with a clean cloth to keep out debris, and place in a cool dark place to pickle.","Check the container after 3 days—pickling liquid should be forming and submerging the plums. There should be no mold growth—if there is a very small amount, you can carefully remove it with clean utensils. It is important to keep the plums fully submerged in the pickling liquid to prevent mold growth and rotting.","Re-weight the plums, and leave to pickle for another 3–4 weeks.","Remove the plums from the pickling liquid, and arrange over a bamboo mat or other woven tray that won't keep the moisture in. Set them outside in hot, dry, sunny weather, and allow them to dry for three full days.","Strain the pickling liquid, and boil it to remove any impurities.","Rub salt into the shiso to remove scum. Squeeze the shiso to remove liquid.","Put the plums, shiso, and boiled liquid back into a clean jar, and store in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJapanese_Pickled_Plums_(Umeboshi)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Ume_suisho_Japanese_appetizer.jpg/960px-Ume_suisho_Japanese_appetizer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hanabishi","licence":"CC0"},{"title":"Cookbook:Jerk Lobster","name":"Jerk Lobster","ingredients":["4 lobster tails","2 tsp jerk seasoning","½ cup butter","2 whole scallions","2 tsp lemon juice or lime juice","½ tsp Jamaican pickapeppa sauce or 3 drops of Jamaican hot pepper sauce (optional)"],"steps":["Thinly slice the scallions.","Melt the butter in a small skillet.","Lightly sauté the scallions until golden.","Add the lemon juice.","Add Jamaica pickapeppa sauce or hot pepper sauce (optional, depending on your taste).","Let it simmer for about 1 minute, then set aside.","Remove the membrane from the lobster tails.","Use a sharp knife to split the lobster tail in half lengthwise.","Brush butter sauce onto each tail.","Using the same brush, spread the jerk sauce over the tails, especially on the exposed meat. Set oven to broil.","Put the lobster tails in oven on the meat side for 4 minutes, turn, and cook the shell side for 2 minutes.","If you want a more smoked taste, cook for 2 minutes on each side in the oven, then place on a barbecue grill for 3 minutes. You may need to add more jerk sauce if using a grill.","Serve with Jamaican festival and/or bammy. You can also serve with Jamaican hardo bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJerk_Lobster","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Jersey Breakfast Dog","name":"Jersey Breakfast Dog","ingredients":["1 beef hot dog","1 strip bacon","1 large egg","1 slice American or cheddar cheese","1 bun"],"steps":["Preheat deep fryer to 355°F.","Wrap bacon around the hot dog, securing at each end with a toothpick.","When oil reaches 355°F, lower wrapped hot dog into fryer.","Heat frying pan and fry one egg.","Place cooked egg on a small plate.","Open bun and place onto frying pan on low heat or in toaster oven to lightly toast.","When bacon is firm and crispy, remove hot dog from oil.","Place slice of cheese onto egg and microwave for 7-10 seconds.","Place egg and cheese on to bun.","Remove toothpicks from hot dog, and add to bun.","Add condiments and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJersey_Breakfast_Dog","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b2/Njbrkfast.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alvis at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Kaiserschmarrn (Austrian Shredded Pancake)","name":"Kaiserschmarrn (Austrian Shredded Pancake)","ingredients":["3 eggs","2 cups (500 ml) milk","1 tbsp sugar","1 pinch salt","1 ½ cups (350 grams) flour","1 tbsp raisins","2 tbsp (30 grams) butter or margarine","Icing sugar, for dusting"],"steps":["Separate the whites from the yolks.","Put yolks, milk, sugar and salt in a bowl and whip well.","Fold in the flour while stirring thoroughly until the mass is pasty.","Add the raisins to the mixture.","Whisk the whites until they are stiff and then fold them into the mixture.","Melt the butter in a frying pan, and add the dough.","Cook until the pancake gets solid at the bottom.","Divide the mass into quarters with a wooden spoon or spatula and turn them over. After a little while start scrambling the quarters.","Keep turning the Kaiserschmarrn until it is done.","Serve with icing sugar on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKaiserschmarrn_(Austrian_Shredded_Pancake)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/Kaiserschmarrn_at_Weihenstephan_2005-08-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kaleissin","licence":"Public domain"},{"title":"Cookbook:Jerk Grilled Salmon","name":"Jerk Grilled Salmon","ingredients":["4 ea. (24 ounces) salmon fillets with skin on one side","2 tbsp minced ginger","2 Scotch bonnet or habanero peppers, stemmed and seeded if you like","1 ½ tsp salt","1 ½ tsp freshly-ground black pepper","¼ tsp freshly-ground Grains of Paradise, or more pepper","½ tsp freshly-ground allspice","½ tsp freshly-ground cinnamon","¼ tsp freshly-grated nutmeg","8 sprigs thyme","½ cup olive oil","A heat-resistant towel tied with twine and soaked in oil"],"steps":["In a blender or food processor, purée all ingredients except salmon, and oil until smooth. With the machine running, slowly drizzle in the oil.","Pour into a gallon size zip-top bag. Add salmon and refrigerate for at least 10 minutes.","Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around the bottom of the grill.","Reapply the grate. Quickly grease the grate with the towel.","Add the salmon skin side down and cook, covered, turning often, until pink throughout and flakes easily when tested with a fork.","Remove to a plate and cover with aluminum foil. Let rest 5–7 minutes before serving warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJerk_Grilled_Salmon","country":"Jamaica","pageImageChecked":true},{"title":"Cookbook:Kabab Barg (Persian Grilled Meat)","name":"Kabab Barg (Persian Grilled Meat)","ingredients":["Olive oil","3 onions","Garlic","½ teaspoon saffron","Salt","Black pepper","1 kg lamb, cut into 1 x 5 cm pieces"],"steps":["Combine the olive oil, onions, garlic, saffron, salt, and pepper to make the marinade.","Toss the lamb pieces with the marinade. Cover, and marinate overnight in the refrigerator.","Thread the lamb onto metal skewers.","Brush the lamb with the marinade. Grill for 5–10 minutes on each side over an open fire."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKabab_Barg_(Persian_Grilled_Meat)","country":"Iran","pageImageChecked":true},{"title":"Cookbook:Kanachi (Armenian Herb Salad)","name":"Kanachi (Armenian Herb Salad)","ingredients":["Purple basil","Lemon basil","Cress","Tarragon","Radishes","Green onions","Mint"],"steps":["Remove extra stem endings, yellow leaves, and damaged parts from all herbs and wash them thoroughly. Drain.","Remove roots from green onions and radishes and majority of radish leaves (leaving only the younger ones). Wash them thoroughly and drain.","Mix them up or arrange them on a plate.","Eat raw and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKanachi_(Armenian_Herb_Salad)","country":"Armenia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/%D4%BF%D5%A1%D5%B6%D5%A1%D5%B9%D5%AB_2.JPG/960px-%D4%BF%D5%A1%D5%B6%D5%A1%D5%B9%D5%AB_2.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chaojoker","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Kaju Barfi (Indian Cashew Milk Confection)","name":"Kaju Barfi (Indian Cashew Milk Confection)","ingredients":["¾ cup water","Sugar","Ghee","Cashew nut powder","Edible silver leaf/foil"],"steps":["Combine the sugar and water in a saucepan. Bring to a boil.","Add saffron to the solution and cook it till it forms a syrup of three-thread consistency.","Melt the ghee, and mix this into the syrup.","Add cashew nut powder and mix it thoroughly.","Allow it to cool slightly.","Knead the mixture well, and roll it into a rectangle 0.5 cm thick.","Lay the silver foil over the rectangle. Cut it into diamond shapes of approximately 1.5-inch length."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKaju_Barfi_(Indian_Cashew_Milk_Confection)","country":"India","pageImageChecked":true},{"title":"Cookbook:Jhilinga (Nepalese Rice Fritters)","name":"Jhilinga (Nepalese Rice Fritters)","ingredients":["Rice flour","Water","Food coloring (for varieties of color)"],"steps":["Boil water in a deep pot.","Slowly add the required amount rice flour and food color into the boiling water, stirring constantly with a wooden spoon. It is same as the process of making dhindo but without the ghee. The mixture should have a good balance and consistency of flour and water.","After it is cooked, process the dough through a noodle machine that can make really thin strips.","Shape the dough strips into circles. Set out in the sun for a few days to dry and set.","Once evenly set, deep fry them in vegetable oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJhilinga_(Nepalese_Rice_Fritters)","country":"Nepal","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Jhilinga.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tnttamu","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ka'ak (Savory Ring-Shaped Biscuit)","name":"Ka'ak (Savory Ring-Shaped Biscuit)","ingredients":["½ cup lukewarm water","½ cup vegetable oil (preferably canola oil)","100 g soft margarine or butter","3 cups wheat flour","1 tbsp baking powder or dried yeast","1 tsp light brown sugar","2 tsp salt","2 tbsp sesame seeds","1 tsp black cumin (Nigella sativa) (optional)","10 g dried marjoram, za'atar or oregano (optional)","¾ tsp ground Mahaleb cherry (Prunus mahaleb) kernels (optional)","2 egg yolks (for basting), beaten"],"steps":["Combine water, oil and soft margarine (or butter) in bowl.","Mix together flour, baking powder (or dried yeast), brown sugar, salt, and spices.","Mix dry ingredients with wet ingredients (except egg yolks) until you get a dough.","Let dough mixture rest for 30 minutes until it reaches its proper consistency.","Cut dough into half. Roll each half into a coil with your hands. You should now have 2 pieces.","Cut each coil in half, and again roll out each coil into a smaller coil with one's hands. You should now have 4 pieces.","Cut each coil in half, and again roll out each coil into a smaller coil with one's hands. You should now have 8 pieces.","Cut each coil at angles into 4 equal pieces. You should now have 32 pieces","Pinch together the ends of each coil so that it forms a ring. Place on a baking sheet, and let sit until the dough rises.","Brush each dough ring with egg yolk.","Bake in a preheated oven at a low heat (212–338°F / 100–170°C) until they begin to emit vapors. Then, remove from the oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKa'ak_(Savory_Ring-Shaped_Biscuit)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Kaak_bi_ajwa_%28Jordan_biscuit%29.jpg/960px-Kaak_bi_ajwa_%28Jordan_biscuit%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kale and Garlic Pasta","name":"Kale and Garlic Pasta","ingredients":["4 tbsp butter","⅓ cup olive oil","1 head garlic, cloves peeled and sliced thin","1 pinch chile flakes (or to taste)","1–2 bunches kale, deboned and cut into bite-sized pieces","Salt","1 lb dry linguine","½ cup finely-grated Parmesan cheese"],"steps":["Add butter and olive oil to a large frying pan. Heat over medium heat until the butter melts.","Add the garlic and chili flakes to the pan. Cook, stirring, until the garlic is softened. If the garlic starts to brown, turn off the heat until time to add the kale.","Cook the kale in a large pot of very salty boiling water for about 4 minutes. It will turn bright green. Using a slotted spoon, transfer the softened kale to the pan with the garlic. Try to leave as much water behind as possible.","Cook the kale and garlic over medium heat, stirring, until most or all of the liquid evaporates. The greens should become very dark and soft. Add a splash of water or olive oil if they stick to the pan too much.","Boil the pasta in the same salted water as the kale. When al dente, use tongs to transfer the pasta to the hot pan with the greens.","Toss the pasta and greens together. If the pan is too small, transfer everything to a large bowl and continue tossing until the pasta is well-coated.","Add the grated Parmesan, and continue tossing until it is melted and well-incorporated.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKale_and_Garlic_Pasta","pageImageChecked":true},{"title":"Cookbook:Jambons","name":"Jambons","ingredients":["1 sheet of puff pastry","1 tbsp plain flour","1 tbsp butter","250 ml milk","200 g diced ham","150 g grated cheese (Dubliner Cheese recommended, can be substituted)","1 egg"],"steps":["Preheat oven to 200°C (400°F).","Melt butter over medium heat and add flour. Cook for 5 minutes and begin adding milk gradually until the mixture thickens.","Cut your pre-prepared puff pastry into squares and spoon a generous amount of the mixture onto each square. Sprinkle some ham and grated cheese on top.","Fold the corners of the puff pastry so that they meet in the centre, forming a panier feuilleté (puff pastry basket) shape.","Beat the egg and brush it over each sealed panier feuilleté.","Bake for 20–25 minutes until puffed and golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJambons","country":"Ireland","pageImageChecked":true},{"title":"Cookbook:Kanafeh (Egyptian Sweet Cheese Pastry)","name":"Kanafeh (Egyptian Sweet Cheese Pastry)","ingredients":["454 grams kadaif pastry","340 grams melted butter","325 grams white sugar","225 grams mozzarella cheese","140 grams cream cheese","2 tbsp lemon juice","1 tsp rose water","½ tsp orange blossom water","84 grams chopped walnuts"],"steps":["Adjust the oven rack to the lower-middle position and preheat it to 400°F (204°C).","In a medium bowl, combine the mozzarella cheese and cream cheese, then set it aside.","Slice the kadaif pastry crosswise into ¼–½-inch lengths and transfer it to a large bowl.","Pour the melted butter over the pastry in the bowl. Using your hands, gently toss the pastry with the butter, ensuring that all the shreds are evenly coated. Continue this process for about 5 minutes.","Transfer half of the coated pastry to the skillet, spreading it evenly along the bottom of the pan.","Spread the cheese mixture evenly over the first layer of pastry, leaving a ½-inch border along the rim.","Layer the remaining pastry over the cheese layer, firmly pressing it down.","Bake the prepared pastry in the preheated oven until it turns deeply golden brown, which takes about 40 minutes.","While the pastry bakes, prepare the syrup. In a saucepan, combine the sugar, lemon juice, and 1 cup of water.","Simmer the syrup until it reaches a temperature of 234°F (112°C), or until a small amount dropped into ice water forms a soft ball consistency. Remove from the heat and cool.","When the pastry is ready, add the rose water and orange blossom water to the syrup.","Invert the cooked pastry onto a serving platter and drizzle it with the syrup. Sprinkle chopped walnuts over the top and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKanafeh_(Egyptian_Sweet_Cheese_Pastry)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Kanafeh_Nabulsieh.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sarah Canbel","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Kala (Liberian Fritters)","name":"Kala (Liberian Fritters)","ingredients":["1 tablespoon salt or to taste","1 cup sugar","3–4 cups warm water","4½ teaspoon active dry yeast","6–7 cups all purpose flour","Vegetable oil for deep frying"],"steps":["Combine the salt, sugar, warm water, and yeast in a medium-size bowl. Set aside for about 5–7 minutes.","Add the flour and mix very well; if you have a mixer, use it.","Let the mixture rise for approximately 2 hours.","Pour the vegetable oil in a large saucepan until it reaches at least 5 cm deep—too little oil will result in flatter fritter. Heat over medium heat—a drop of batter should rise to the surface and start sizzling.","Use a spoon or your hands to drop dollops of batter into the hot oil. Fry for a few minutes until golden brown on one side. Turn the ball to the other side and fry until golden brown.","Use a large perforated spoon to remove the fritters and place them on paper towels to soak up excess oil.","If desired, roll the finished product in powdered sugar or table sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKala_(Liberian_Fritters)","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Kabalagala (Ugandan Pancakes)","name":"Kabalagala (Ugandan Pancakes)","ingredients":["2 ripe bananas, mashed","1 cup all-purpose flour","¼ cup sugar","½ teaspoon baking powder","1 pinch of salt","½ cup milk","Vegetable oil, for deep-frying"],"steps":["In a bowl, combine the mashed bananas with the all-purpose flour, sugar, baking powder, and salt.","Gradually add the milk to the banana-flour mixture, stirring continuously with a whisk or spoon until a smooth and thick batter forms. The consistency should be similar to that of regular pancake batter.","Heat vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be deep enough to fully submerge the Kabalagala.","Carefully drop spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan. Each pancake should be about 3–4 inches in diameter.","Fry the pancakes until they turn golden brown and become crispy on both sides. This usually takes about 2–3 minutes per side.","Use a slotted spoon or spider strainer to remove the fried kabalagala from the oil and transfer them onto a plate lined with paper towels to drain excess oil.","Serve the kabalagala while still warm. They can be enjoyed on their own as a tasty snack or paired with a cup of tea or coffee."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKabalagala_(Ugandan_Pancakes)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Julia Child's Boeuf Bourguignon","name":"Julia Child's Boeuf Bourguignon","ingredients":["6 ounces (170 g) of chunk bacon","3 ½ tablespoons olive oil","3 pounds (1360 g) lean stewing beef, cut into 2-inch cubes","1 carrot, sliced","1 onion, sliced","Salt","Pepper","2 tablespoons flour","3 cups red wine, young and full-bodied (like Beaujolais, Côtes du Rhone or Burgundy)","2 ½–3 ½ cups brown beef stock","1 tablespoon tomato paste","2 cloves mashed garlic","½ teaspoon thyme","1 crumbled bay leaf","18–24 white onions, small","3 ½ tablespoons butter","Herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ teaspoon thyme, tied in cheesecloth)","1 pound mushrooms, fresh and quartered"],"steps":["Remove bacon rind and cut into lardons (sticks ¼-inch thick and 1½ inches long). Simmer rind and lardons for 10 minutes in 1½ quarts water. Drain and dry.","Preheat oven to 450°F (230°C).","Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole pan over moderate heat for 2–3 minutes to brown lightly. Remove to a side dish with a slotted spoon.","Dry beef in paper towels; it will not brown if it is damp. Heat fat in casserole until almost smoking. Add beef, a few pieces at a time, and sear until nicely browned on all sides. Add it to the lardons.","In the same fat, brown the sliced vegetables. Pour out the excess fat.","Return the beef and bacon to the casserole and toss with ½ teaspoon of salt and ¼ teaspoon of pepper.","Sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes.","Toss the meat again and return to oven for 4 minutes; this browns the flour and covers the meat with a light crust.","Remove casserole and turn oven down to 325°F (160°C).","Stir in wine and 2–3 cups stock (just enough so that the meat is barely covered).","Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.","Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3–4 hours. The meat is done when a fork pierces it easily.","While the beef is cooking, prepare the onions and mushrooms.","Heat 1½ tablespoons butter with 1½ tablespoons of the oil until bubbling in a skillet.","Add onions, and sauté over moderate heat for about 10 minutes, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.","Add ½ cup of the stock, salt and pepper to taste, and the herb bouquet.","Cover and simmer slowly for 40–50 minutes until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.","Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms.","Toss and shake pan for 4–5 minutes. As soon as they have begun to brown lightly, remove from heat.","When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.","Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.","Skim fat off sauce in saucepan. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly.","If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.","Pour sauce over meat and vegetables. Cover and simmer 2–3 minutes, basting the meat and vegetables with the sauce several times.","Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJulia_Child's_Boeuf_Bourguignon","country":"France","pageImageChecked":true},{"title":"Cookbook:Jollof Rice","name":"Jollof Rice","steps":["Wash the rice thoroughly and set aside.","Blend the tomatoes, peppers, and one onion until smooth.","Heat the vegetable oil in a large pot.","Chop the remaining onion and fry until softened.","Add the tomato paste and cook for 2 minutes.","Add the blended tomato mixture and cook until the sauce thickens.","Season the sauce with seasoning cubes, curry powder, thyme, and salt.","Pour in the chicken stock and bring to a boil.","Add the rice and stir to combine.","Cover the pot and cook over low heat until the rice is tender and the liquid has been absorbed.","If necessary, add a small amount of water during cooking.","Fluff the rice with a fork and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AJollof_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Jollof_rice_with_vegetable.jpg/960px-Jollof_rice_with_vegetable.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Segun Famisa","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kachumbari","name":"Kachumbari","ingredients":["4 large ripe tomatoes, diced","1 large red onion, thinly sliced","1 cucumber (optional), peeled and diced","1–2 fresh green chiles (optional), finely chopped","2 tablespoons chopped fresh coriander (cilantro)","Juice of 1 lemon or lime","½ tablespoons salt","¼ tablespoons black pepper (optional)"],"steps":["Gently toss together all the ingredients in a mixing bowl until well-distributed.","Allow the salad to rest for 5–10 minutes.","Taste the salad and adjust the seasoning as needed.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKachumbari","pageImageChecked":true},{"title":"Cookbook:Kashmiri Pulao","name":"Kashmiri Pulao","ingredients":["3 tablespoons ghee or butter","5 cloves","4 pods green cardamom","1 cinnamon tree leaf (or substitute 2 bay leaves)","1 small onion, sliced thin","1 ½ teaspoons ginger-garlic paste","2 green chillies, split lengthwise","1 pinch of salt","3–4 strands saffron","1 tablespoon milk","½ kilogram basmati or other long-grained rice, cooked and drained","100 grams dried dates, pitted and sliced thin","50 grams white raisins","50 grams cashew nuts","50 grams pistachio nuts","50 grams almonds, blanched and diced"],"steps":["Heat ghee or butter in a large wide pan or wok.","Add the cloves, cardamom, and cinnamon tree leaf.","Add the chopped onion, and fry until it just begins to turn brown.","Add ginger-garlic paste and chillies and fry for about 1 minute before tossing in all of the dried fruits and nuts.","Add salt to taste.","Turn the flame down to low.","Soak the strands of saffron in milk, mixing until the milk turns orange.","Pour the cooked rice into the pan and sprinkle the saffron-milk on top.","Stir very carefully so as not to break or mash up the rice grains, mixing the flavourings and saffron colour in uniformly and heating the rice.","Mix in dried fruits and nuts.","Add more ghee according to your preference.","Serve with a gravy such as the basic tomato gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKashmiri_Pulao","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Kashmiri_Pulao_at_a_restaurant_in_Hyderabad.jpg/960px-Kashmiri_Pulao_at_a_restaurant_in_Hyderabad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mouryan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kashkaval Pane (Bulgarian Fried Cheese)","name":"Kashkaval Pane (Bulgarian Fried Cheese)","ingredients":["12 oz yellow kashkaval cheese","Oil for deep frying","2 eggs","Flour seasoned with salt and freshly ground black pepper","Bread crumbs","Flat-leaf parsley to garnish"],"steps":["Cut the yellow cheese into slices about ½ inch thick. Wet in water. Gently pat off any excess moisture with paper towels.","Heat the oil in a pot until a small piece of bread sizzles as soon as it is dropped in.","Beat the eggs in a shallow bowl, while the oil is heating.","Spread some seasoned flour on a plate and some bread crumbs on another plate.","Press the yellow cheese slices into the flour, coating them evenly with a thin layer of flour, shaking off any excess flour. Dip them into the egg, then into the bread crumbs, then once more into the egg, then again into the bread crumbs, covering the whole slice.","Fry immediately in the hot oil until golden brown.","Drain on paper towels and serve hot, garnished with parsley. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKashkaval_Pane_(Bulgarian_Fried_Cheese)","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Katchi Biryani","name":"Katchi Biryani","steps":["Combine fried onions, yoghurt, chopped green peppers, chopped mint leaves, ghee, garam masala powder, salt, ginger garlic paste. Add the chicken pieces, and leave this to marinate at least 4–5 hours.","Bring a pot of water to a boil. Add cardamom, black cumin, peppercorns, cinnamon stick, salt, and oil. When the water boils, mix in the rice.","Cook the rice until tender but not completely cooked—it will cook more later. Drain the water from the rice.","Add a very thin layer of rice on the bottom of the pot to prevent the meat from sticking. Add the marinated chicken on top. Top the chicken with the remaining drained rice.","Combine the saffron and milk. Place one butter chunk in each quadrant of the pot. Pour the lemon juice and saffron milk over the rice, then stick the whole chiles in the rice.","Add the chopped coriander leaves, fried onions, and a sprinkle of garam masala.","Cover pot completely with foil so no steam can escape. Cook over high heat for about 10 minutes.","Reduce heat to medium. Continue cooking about 30–35 minutes, rotating the pot every 10 minutes for even heating.","Check to make sure the meat and rice are fully cooked.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKatchi_Biryani","country":"India","pageImageChecked":true},{"title":"Cookbook:Kari Ayam (Indonesian Chicken Curry)","name":"Kari Ayam (Indonesian Chicken Curry)","ingredients":["1 lb (450 g) boneless, skinless chicken parts","5 Asian shallots, sliced (or ½ cup chopped onions)","2 cloves garlic, minced","1 tsp ginger, minced or grated","1 tsp lemongrass, minced or grated","6 kimiri (candlenuts), ground","2 salam leaves (Indonesian bay leaves)","4 kaffir lime leaves","½ tsp turmeric root, ground or grated","½ tsp galangal root, ground or grated","1 cup (240 ml) coconut milk","½ tsp salt (or to taste)","2 tbsp gula jawa","2 tbsp cooking oil","2 hot chiles (optional)","¼ tsp terasi (fermented shrimp paste)"],"steps":["Wash chicken parts.","In a food processor or mortar and pestle, grind the garlic, ginger, kimiri nuts, turmeric, galangal, hot chilies, and terasi into a paste (bumbu).","In a wok or skillet, cook the paste over medium heat for 1 minute.","Add the chicken parts to the wok, and brown them.","Add the shallots, lemongrass, kaffir lime leaves, and salam leaves to the wok, and sauté for another minute.","Add the coconut milk and bring to a light boil.","Simmer on low heat for 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKari_Ayam_(Indonesian_Chicken_Curry)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Kari_ayam_di_Makassar.JPG/960px-Kari_ayam_di_Makassar.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midori","licence":"CC BY 3.0"},{"title":"Cookbook:Kedgeree (Rice and Smoked Fish)","name":"Kedgeree (Rice and Smoked Fish)","ingredients":["1–2 cups Basmati or long-grain white rice (see notes)","2–4 cups decent quality low-sodium chicken stock","1 bay leaf","500 g (1 lb) smoked haddock","3 medium shallots or 1 medium onion, chopped fairly fine","Liberal amounts of unsalted butter","As much garlic as you can handle, minced or put through a garlic press","6 hard boiled eggs, chopped fairly fine","At least 3 tsp of prepared English mustard (1½ tsp of dry mustard)","Enough finely-chopped parsley or cilantro to add interest and colour","Fresh-ground pepper","Curry powder (optional)","Heavy cream","Salt"],"steps":["Cook the rice in one and a half the amount of chicken stock with the bay leaf. When it is done and keeping warm, discard the bay leaf, fluff the rice with chopsticks, and place the raw smoked haddock slab on top. Close the lid and let the haddock steam on warm for 15 minutes.","Remove the haddock, and flake with forks to get rid of every last trace of bone. Place the haddock back with the rice.","Sauté the shallots in excess butter until light brown. Add the garlic, and cook for 1 minute more, making sure to not brown it. Transfer mixture to the rice.","Add the eggs, mustard, parsley, pepper, curry powder, and enough cream to make everything just slightly creamy. Mix it all up, gently and thoroughly (chopsticks are perfect for this). Season with salt to taste.","Serve immediately or later—it keeps well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKedgeree_(Rice_and_Smoked_Fish)","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Kedgeree.jpg/960px-Kedgeree.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Justinc","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Kawlata (Maltese Vegetable and Pork Soup)","name":"Kawlata (Maltese Vegetable and Pork Soup)","steps":["Bring a pot of water to a rolling boil, and scald the hock or trotter in it for 10 minutes.","Remove the hock or trotter, discard the water, refill with fresh water and bring to the boil again.","Place the hock or trotter in the boiling water with the other meats you are using, turn heat down, and cook a few minutes, skimming scum from the surface.","When there is no more scum forming, remove the meats from the water. Reserve both the cooking water and all the meats.","In a pot over medium heat, soften and wilt the onion in the olive oil without letting it brown.","Add the cabbage, potatoes, kohlrabi, pumpkin, cauliflower, carrots, and celery leaves. Season with salt and pepper, cover, and sweat together on low heat for 5–6 minutes","Add the tomato paste and reserved meats.","Add some of the water in which you boiled the meats (the quantity depends on whether you want a one-dish stew or a two course meal, see below). Simmer over moderately low heat until the meats are tender.","Five minutes from the end of cooking time, taste and adjust for seasoning, then add the chopped flat leaf parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKawlata_(Maltese_Vegetable_and_Pork_Soup)","country":"Malta","pageImageChecked":true},{"title":"Cookbook:Kasnocken (Austrian Cheese Dumplings)","name":"Kasnocken (Austrian Cheese Dumplings)","ingredients":["¼ L water","2 eggs","1 cup (300 g) all-purpose flour","¼ cup (70 g) butter","120 g fatty cheese plus 120 g low-fat cheese OR 250 g Pinzgauer Bierkäse cheese","Salt","Pepper","1 big onion, cut into rings","1 bunch of chives, finely chopped"],"steps":["Mix flour, eggs, water, and salt carefully to get a dough; it should neither be stiff nor too soft.","Pass the dough through a special press for dumplings into boiling, salted water.","Boil the small dumplings for about 3 minutes, then drain and rinse them with cold water.","Melt the butter in a pan, add the dumplings, and season them with salt and pepper.","Gradually add the grated cheese and stir vigorously.","When all of the cheese has melted, heat butter in another pan, add the onion rings, and fry them until they become golden brown.","Top the dumplings with the onion rings and chives."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKasnocken_(Austrian_Cheese_Dumplings)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Kasnocken_6965.JPG/960px-Kasnocken_6965.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karl Gruber","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kele Ka Halwa (Fried Bananas in Milk)","name":"Kele Ka Halwa (Fried Bananas in Milk)","ingredients":["15 g cashews","15 g almonds, peeled","250 g ghee","500 ml milk","4 bananas"],"steps":["Chop the cashews and almonds into small pieces.","Fry the chopped nuts in a small amount of ghee until golden-brown.","Simmer the milk until reduced and very thick.","Peel the bananas, and cut into ¼ inch-thick slices.","Heat the 250 g ghee in a skillet. Add the bananas, and fry until they turn brown. Remove the fried bananas from the hot oil.","Mix the cooked bananas with the thickened milk, and let cool.","Garnish the bananas and milk with the toasted nuts, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKele_Ka_Halwa_(Fried_Bananas_in_Milk)","pageImageChecked":true},{"title":"Cookbook:Kansas City Barbecue Sauce","name":"Kansas City Barbecue Sauce","ingredients":["4 cups ketchup","¾ cup molasses","¼ cup Worcestershire sauce","¼ cup soy sauce","¼ cup cider vinegar","2 tbsp cayenne pepper"],"steps":["Combine all ingredients in a large saucepan, and bring to a boil over high heat.","Cook, stirring often for 15 minutes.","Cool, and keep refrigerated in a nonreactive container for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKansas_City_Barbecue_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Hamburger_on_homemade_bread%2C_with_salt_and_pepper%2C_Kansas_City_barbecue_sauce%2C_and_a_little_bit_of_cheese_-_Massachusetts.jpg/960px-Hamburger_on_homemade_bread%2C_with_salt_and_pepper%2C_Kansas_City_barbecue_sauce%2C_and_a_little_bit_of_cheese_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Kare-Kare (Oxtail and Vegetables in Peanut Sauce)","name":"Kare-Kare (Oxtail and Vegetables in Peanut Sauce)","ingredients":["1 pack (1.5–2 lb) oxtail","6 cups water","½ cup annatto seeds for coloring","3 eggplants","1 lb string beans","1 banana blossom","1 head garlic, chopped","1 onion, sliced","¼ cup cooking oil","1 cup ground peanuts","1 cup toasted ground rice"],"steps":["Boil the oxtail in water until tender.","Soak annatto seeds in ½ cup water, set aside. Rub the seeds if necessary to bring out color.","Cut string beans in 3-inch lengths.","Cut eggplants diagonally, ½-inch thick.","Cut banana blossoms diagonally, ½-inch thick.","Parboil string beans, eggplants and banana blossoms, then set aside.","Sauté garlic and onions in cooking oil.","Take out the annatto seeds, add the water, and boil for 5 minutes.","Stir in ground peanuts and ground rice.","Bring to a boil, then add the oxtail and vegetables.","Add more water if needed to have enough sauce; it should be thick and not watery. Add fish sauce to taste.","Serve with steamed rice and shrimp paste (bagoong) on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKare-Kare_(Oxtail_and_Vegetables_in_Peanut_Sauce)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Creamy_Kare-Kare.jpg/960px-Creamy_Kare-Kare.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JeffDelfin45","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kanom Piak Poon (Thai Coconut and Pandan Pudding)","name":"Kanom Piak Poon (Thai Coconut and Pandan Pudding)","ingredients":["80 g rice flour","40 g arrowroot starch","200 g sugar","600 ml limewater (saturated calcium hydroxide solution)","200 ml fresh pandan juice","200 ml of coconut milk","1 teaspoon salt","1 cup grated coconut meat"],"steps":["Combine the rice flour, arrowroot, and lime water. Stir in the sugar, water, pandan juice, coconut milk, and salt until the sugar dissolves. Strain this mixture into a brass pan or pot to remove any solids.","Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.","Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.","Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.","When the pudding is cooled, use a knife to cut into the desired shape. Serve with grated coconut."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKanom_Piak_Poon_(Thai_Coconut_and_Pandan_Pudding)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Kedjenou Chicken (Chicken and Vegetable Stew)","name":"Kedjenou Chicken (Chicken and Vegetable Stew)","ingredients":["2 whole chickens, cut into medium pieces","Salt to taste","Black pepper to taste","2 tablespoons ginger paste","2 tablespoon garlic purée","2 tablespoons fresh thyme","2 bay leaves","2 teaspoons smoked paprika","1 tablespoon chicken bouillon cube","3 medium onions, chopped","3 green onions, chopped","2 fresh red or green bell peppers, chopped","6 medium size tomatoes, chopped","2 whole habanero peppers (optional), neatly cut","2 eggplants, diced"],"steps":["Preheat the oven to 350 °F.","Trim excess fat of chicken and pat dry with a cloth or paper towel.","Season chicken with salt, garlic, ginger, thyme, smoked paprika, green onions, chicken bouillon cube, and onions. Let rest in the fridge for at least 2 hours to season well.","Combine the tomatoes, onions, green onions, and red or green pepper in a Dutch oven. Add the chicken, and cover with the lid.","Place it in the oven, and bake for about an hour or until the chicken is cooked through. Shake the pot once or twice during cooking without opening the pot.","Remove from the oven. Serve with attieke or white rice and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKedjenou_Chicken_(Chicken_and_Vegetable_Stew)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/Kedjenou_-_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"goodiesfirst","licence":"CC BY 2.0"},{"title":"Cookbook:Kanda (Peanut Stew)","name":"Kanda (Peanut Stew)","ingredients":["2 pounds chicken or beef, cut into pieces (either bone-in or boneless)","1 cup shelled unsalted peanuts","2 medium onions, finely chopped","2 tomatoes, diced","2 bell peppers, diced","2 cloves garlic, minced","2 tablespoons tomato paste","2 tablespoons peanut butter","2 tablespoons oil","4 cups chicken or beef broth","1 teaspoon paprika","1 teaspoon thyme","Salt to taste","Pepper to taste","Fresh parsley or cilantro for garnish (optional)"],"steps":["If using peanuts with skins, start by removing the skins. You can do this by roasting the peanuts in the oven for a few minutes until the skins loosen. Rub the peanuts between your hands or use a clean kitchen towel to remove the skins.","In a blender or food processor, grind the peanuts until they form a fine powder. Set aside.","Heat oil in a large cooking pot over medium heat. Add the chopped onions and sauté until they become translucent.","Add the chicken or beef pieces to the pot and cook until they are browned on all sides. If using chicken with bones, this step helps enhance the flavor of the stew.","Stir in the minced garlic, diced tomatoes, and bell peppers. Cook for a few minutes until the vegetables start to soften.","Add the tomato paste, peanut butter, ground peanuts, paprika, thyme, salt, and pepper to the pot. Mix well to combine all the ingredients.","Pour in the chicken or beef broth and stir to incorporate everything. Bring the mixture to a boil.","Once it boils, reduce the heat to low and cover the pot with a lid. Allow the stew to simmer for about 1–1.5 hours, or until the meat is tender and the flavors have melded together.","Taste the stew and adjust the seasoning if needed, adding more salt, pepper, or spices according to your preference.","Serve the kanda hot, garnished with fresh parsley or cilantro if desired. It is commonly served over cooked rice or with fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKanda_(Peanut_Stew)","pageImageChecked":true},{"title":"Cookbook:Karnataka-Style Rasam (Tamarind and Tomato Soup)","name":"Karnataka-Style Rasam (Tamarind and Tomato Soup)","ingredients":["¼ cup toovar dhal (toovar/toor/togari dal)","4 large (16 oz can) tomatoes OR 2 tbsp tamarind (concentrate extract) paste","¼ tsp salt or less to taste","½ tsp chilli powder","½ tsp turmeric powder","½ tsp asafoetida (hing) powder","1 tbsp grated coconut","½ tsp coriander powder","3 tbsp oil","½ tsp mustard seed","½ tsp cumin seed (jerra/jeerige, optional)","4 sprigs curry leaves, washed","1 bunch coriander leaves, chopped"],"steps":["Pressure cook the dhal with sufficient water.","If using tomatoes, parboil first to remove skin, then chop roughly.","To the cooked dhal, add salt, chilli powder, turmeric powder, and tomatoes or tamarind extract.","Simmer for 3–4 minutes.","Add the asafoetida, grated coconut, and ground coriander.","Add any other spice as required.","Simmer for a few minutes to cook the coconut properly.","In a separate frying pan, heat the oil over medium heat.","Add the mustard seed and cumin seed.","When the mustard seeds pop, remove from the heat and add to the soup along with the curry leaves.","Garnish with coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKarnataka-Style_Rasam_(Tamarind_and_Tomato_Soup)","pageImageChecked":true},{"title":"Cookbook:Kek Batik (Malaysian Tiffin)","name":"Kek Batik (Malaysian Tiffin)","ingredients":["250 g butter, cut into chunks","1 cup Milo chocolate drink powder","1 cup cocoa powder","1 cup sweetened condensed milk","3 eggs","About 1 cup water","2 packets Marie Biscuits, broken into quarters","1 cup Nestum Cereal flakes"],"steps":["Melt the butter in a saucepan over low heat. Whisk in the Milo chocolate powder, cocoa powder, and condensed milk.","Mix in the eggs and water. Cook, stirring, until thickened.","Remove from the heat, and stir in the biscuit pieces and cereal flakes so everything is well coated with the chocolate mixture.","Transfer the mixture into a mold (e.g. cake pan, aluminum tin, tupperware) that has been lined with parchment or plastic.","Tap the mold a few times on a hard surface to even everything out.","Let cool completely, then unmold and cut into slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKek_Batik_(Malaysian_Tiffin)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Karkanji (Chadian Spiced Hibiscus Drink)","name":"Karkanji (Chadian Spiced Hibiscus Drink)","ingredients":["1 cup dried hibiscus (also known as roselle or sorrel) petals","4–5 cups water","2–3 tablespoons grated fresh ginger","Sugar, to taste (start with ½ cup)","1 stick of cinnamon (optional)","A few slices of lemon (optional)"],"steps":["Rinse the dried hibiscus petals under cold water to remove any dust or debris.","In a saucepan, bring the water to a boil.","Add the rinsed hibiscus petals, grated ginger, cloves, and cinnamon stick. Stir well.","Let the mixture boil for about 5–7 minutes, or until the water turns a rich deep red and the spices have released their aroma.","Remove the saucepan from heat and let it steep for another 10 minutes for a stronger flavor.","Strain the liquid using a sieve into a clean jug or bowl to remove the solids.","Stir in sugar while the drink is still warm, adjusting to your preferred sweetness level.","Allow the drink to cool completely. Refrigerate until chilled or serve over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKarkanji_(Chadian_Spiced_Hibiscus_Drink)","country":"Chad","pageImageChecked":true},{"title":"Cookbook:Karak Chai I","name":"Karak Chai I","steps":["Boil the water in a saucepan.","Add the cardamom, cloves, ginger, cinnamon, and tea. Remove from the heat, and let steep for 5 minutes.","Mix in the milk and sugar.","Strain the mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKarak_Chai_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Karak_Chai_Outpost%2C_Jebel_Jais.jpg/960px-Karak_Chai_Outpost%2C_Jebel_Jais.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Goldberry23","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Karak Chai II","name":"Karak Chai II","steps":["Combine the milk, cardamom, and tea in a saucepan.","Bring to a boil, then simmer for 10 minutes.","Stir in the condensed milk.","Strain the mixture, discarding the solids."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKarak_Chai_II","pageImageChecked":true},{"title":"Cookbook:Keralan Vegetable Stew","name":"Keralan Vegetable Stew","ingredients":["½ coconut, freshly grated","1½ cups boiled vegetables (carrots, green beans, potatoes, peas, etc.)","2 Tbsp oil","1 onion, diced","1 very small piece of ginger, chopped","2–5 green chillies (as desired), split lengthwise","10 curry leaves","4 cloves","2 small pieces cinnamon","2 pods green cardamom","1 Tbsp vinegar","1 Tbsp flour or rice flour or cornstarch","1 pinch of salt","1 tsp ground black pepper","1 tsp mustard seed","1 shallot"],"steps":["Pour ¾ cup of water into the grated coconut. Squeeze out the milk through a strainer. Set aside; this is first milk.","Pour ½ cup of water into the same coconut and squeeze out the second milk. Keep this aside as well.","In a large pan, heat oil and add the cloves, cinnamon, and cardamom.","Add the chopped onion, ginger, chillies and curry leaves. Fry until the onion is slightly browned.","Add the boiled vegetables and stir for 1 minute.","Pour in the second milk and boil for about 5–7 minutes.","Add salt. Dissolve the maida/rice flour in a little water and add it to the sauce.","When it boils again, add the first milk.","Remove from the flame when it starts to boil once more.","Season with the pepper, mustard, and shallot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKeralan_Vegetable_Stew","country":"India","pageImageChecked":true},{"title":"Cookbook:Khara Pongal (Rice and Mung Bean Porridge)","name":"Khara Pongal (Rice and Mung Bean Porridge)","ingredients":["½ cup white rice","½ cup moong dhal","3 cups water","½ tablespoon turmeric powder","¼ cup chopped cashew nuts","10 curry leaves","1 tablespoon coarsely-ground black pepper","1 tablespoon cumin seeds","2 green chillies, split lengthwise","1 tablespoon oil","1 tablespoon ghee (or substitute butter)","½ tablespoon mustard seed","Salt to taste"],"steps":["Cook the rice and dhal together with turmeric powder in a pot or pressure cooker until mushy.","Heat a little ghee in a large pan and brown the cashew nuts. Remove them from the pan.","Add the rest of the ghee and the oil and heat.","Throw in all of the spices, starting with the mustard seed and finishing with the cashew nuts.","Mix in the rice and dhal, warming through. If it is too thick, add a little water.","Add salt and extra ghee to taste. You can also add some grated coconut at the end."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhara_Pongal_(Rice_and_Mung_Bean_Porridge)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Aesthetic_Ven_Pongal.jpg/960px-Aesthetic_Ven_Pongal.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thamizhpparithi Maari","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Keralan Prawns","name":"Keralan Prawns","ingredients":["½ kg whole prawns","¼ tablespoon red chile powder","¼ teaspoon turmeric powder","¼ teaspoon coriander powder","¼ tablespoon minced ginger","3 tablespoons oil","Kudampuli (Malabar tamarind) to your preferred sourness (can be substituted with lime juice)","15 curry leaves","20 pieces chipped coconut kernel (thin slices approximately 2 cm long each)","1 big green chile","¼ big onion (not sweet)","Salt to taste"],"steps":["Remove the prawn tails and heads.","Cook the prawns in water with ginger, salt, curry leaves, green chillies, kudampuli and coconut. Leave a little water in the vessel at the end of cooking.","Heat the oil in a pan and fry the turmeric, chili powder and coriander powder in it until they turn brown.","Add the onion and sauté until wilted.","Add the cooked shrimp and simmer, stirring, until it reaches a semi-dry consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKeralan_Prawns","country":"India","pageImageChecked":true},{"title":"Cookbook:Kheer (Rice Pudding)","name":"Kheer (Rice Pudding)","ingredients":["1 L (4 cups) milk","250 ml (1 cup) long grain white rice","125 ml (½ cup) white sugar","65 ml (¼ cup) sultanas (raisins)","6 cardamom pods","65 ml (¼ cup) slivered blanched almonds","15 ml (1 tbsp) rosewater"],"steps":["Bring the milk to a boil. Stir regularly to prevent scorching.","Add rice and simmer slowly until thick (about 20 minutes).","Stir in the sugar, sultanas, and the ground cardamom seeds. Cook for 5 minutes.","Remove from the heat, stir in the almonds and rosewater, and cover until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKheer_(Rice_Pudding)","country":"India","pageImageChecked":true},{"title":"Cookbook:Khichdi (South Asian Rice and Lentils)","name":"Khichdi (South Asian Rice and Lentils)","ingredients":["1 teacup rice","1 teacup dal (e.g. moong dhal, arhar dal or masoor dal or combination thereof)","Salt to taste","1 tsp turmeric powder"],"steps":["Wash rice and lentils and soak them for 10–15 minutes in water.","Add salt and turmeric powder.","Pressure cook with 3–4 cups of water.","After the first whistle, reduce the heat and cook for 4–5 more minutes.","Allow to cool. Serve with ghee or buttermilk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhichdi_(South_Asian_Rice_and_Lentils)","country":"India","pageImageChecked":true},{"title":"Cookbook:Khatti Dal (Spiced Tamarind Pigeon Peas)","name":"Khatti Dal (Spiced Tamarind Pigeon Peas)","ingredients":["1 cup (240 ml) toor daal (split pigeon peas)","2 tbsp oil","1 onion","½ tsp ginger paste","1 tsp garlic paste","3 tbsp diced or crushed tomato","6–8 pieces whole tamarind","1 tsp red chilli powder","½ tsp turmeric","1 tsp mustard seeds","1 tsp cumin seeds (jeera)","Curry leaves","Salt to taste","Coriander leaves (cilantro) for garnish"],"steps":["Wash toor daal and boil for about 20 minutes until soft. Drain and smash the dal.","In a kadai, heat the oil until hot. Add curry leaves, mustard seeds and jeera seeds. Fry for a minute. They will pop at first, so a cover will help to avoid a mess.","Add onion and fry until slightly brown.","Add ginger and garlic paste. Fry for a minute, then add the tomatoes. Cook until the oil separates.","Add tamarind pieces, turmeric powder, and red chilli powder. Cook it for 4–5 minutes.","Add the toor daal and enough water for your desired thickness.","Add salt to taste, and garnish with coriander leaves.","Serve with a roti or poured over rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhatti_Dal_(Spiced_Tamarind_Pigeon_Peas)","pageImageChecked":true},{"title":"Cookbook:Khao Pad Gai (Thai Chicken Fried Rice)","name":"Khao Pad Gai (Thai Chicken Fried Rice)","ingredients":["Peanut oil","1 large chicken breast, sliced in thin strips","2 eggs, unbeaten","4 cups (900 g) cooked Thai jasmine rice, refrigerated overnight","½ yellow onion, chopped into strips","¾ roma tomato, cut into strips","2 green onions, thinly sliced","¾ cup (180 g) cilantro, finely chopped","Thai fish sauce (nam pla)","Soy sauce","1 Tbsp sugar (preferably palm sugar)","1 tsp salt","2 cloves garlic, minced and fried","Vinegar"],"steps":["Make sure that all of the ingredients are prepared and set aside in small bowls by the stove.","Add about 4 Tbsp peanut oil to the wok, and turn the flame to high heat.","When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.","When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.","Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.","Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.","Add the cold cooked rice and mix it all in.","Turn the heat to low, then add a few splashes of fish sauce and soy sauce to taste.","Add sugar, salt, MSG, a splash of vinegar, and chili sauce if wanted. Lastly, add the fried garlic on top. Stir it all in and turn off the heat.","On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.","Eat the garnishes with the fried rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhao_Pad_Gai_(Thai_Chicken_Fried_Rice)","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Khao_phat_nam_liap.jpg/960px-Khao_phat_nam_liap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Key Lime Meringue Pie","name":"Key Lime Meringue Pie","steps":["Separate egg whites from egg yolks. Make sure there is no trace of yolk in the whites.","Beat the sweetened condensed milk, lime juice, and egg yolks in a small mixing bowl.","Pour the mixture into the baked pie shell. Bake at 350°F (180°C) for 8 minutes.","While baking filling, whip egg whites in a large, clean mixer bowl on high speed until soft peaks form. Gradually beat in the sugar until meringue forms hard peaks.","Spoon the meringue over the top of the hot pie and use a spoon to form peaks.","Bake at 350°F (180°C) for 10–15 minutes, or until meringue begins to brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKey_Lime_Meringue_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Slice_of_key_lime_pie_by_Marc_Averette.jpg/960px-Slice_of_key_lime_pie_by_Marc_Averette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Averette at English Wikipedia.","licence":"CC BY-SA 1.0"},{"title":"Cookbook:Khandvi (Rolled Chickpea Noodles)","name":"Khandvi (Rolled Chickpea Noodles)","steps":["Combine the batter ingredients to make a smooth batter. Mix well with a whisk to ensure there are no lumps.","Heat a wok or pan over medium-low heat, and add 2–3 teaspoons of oil.","Add the batter to the wok. Begin stirring the batter continuously to prevent the formation of lumps during cooking. Continue stirring until the mixture thickens almost to a dough.","Spread a small amount of the mixture on a greased surface to form a thin layer. Let cool, and try rolling it up. If you can't roll it up, the mixture needs to be cooked more.","When the mixture is ready, quickly spread it in a very thin layer on a greased sheet. It should be thinner than a crêpe. Let cool.","Cut the cooled layer into strips, and roll the strips up.","Garnish with the mustard seeds, sesame seeds, curry leaves, jalapeño, and coconut."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhandvi_(Rolled_Chickpea_Noodles)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/Khandvi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"w:User:Pmahale","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Kesari (South Indian Semolina Pudding)","name":"Kesari (South Indian Semolina Pudding)","ingredients":["4 cups water","A few strands of saffron (optional)","1 teaspoon warm milk","1 cup white semolina","¾ cup jaggery or granulated sugar","¼ cup pineapple chunks (optional)","1 tablespoon cardamom powder","1 cup ghee or butter","¼ cup chopped cashew nuts","¼ cup white raisins"],"steps":["Bring the water to a boil.","Soak the saffron in the warm milk.","Lightly toast the semolina in a deep-bottom pot. When the semolina is golden brown, add the boiling water, stirring continuously to avoid lumps.","Add the sugar, pineapple, and cardamom to the mix while stirring.","Keep stirring well, and cook on low heat until the mixture comes together well.","Heat the ghee or butter in a separate pan, add cashews, and fry to golden brown.","Add raisins and fry for a few seconds until they swell up.","Add the nuts and raisins to the kesari.","Add the saffron milk along with the saffron, and mix well.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKesari_(South_Indian_Semolina_Pudding)","country":"India","pageImageChecked":true},{"title":"Cookbook:Khaman Dhokla (Steamed Gram Bread)","name":"Khaman Dhokla (Steamed Gram Bread)","steps":["Grease a 125 mm (5-inch) diameter tin with oil.","Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.","Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.","Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.","Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.","Remove from the steamer and set aside to cool slightly.","Heat the oil in small pan, and add the mustard seeds.","When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.","Remove mixture from the flame, then add 2 tbsp of water and mix well.","Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhaman_Dhokla_(Steamed_Gram_Bread)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Khaman_dhokla.jpg/960px-Khaman_dhokla.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vasantdave","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Kerala Pachadi (Coconut Mango Condiment)","name":"Kerala Pachadi (Coconut Mango Condiment)","ingredients":["1 ripe mango","½ cup coconut flesh","¼ cup water","4 dried chiles","1 tablespoon oil","¼ teaspoon mustard","Salt, to taste"],"steps":["Peel and cut the mango into small pieces. Mix with salt and set aside.","Grind the coconut with water and 2 of the dried chilies until well-blended.","Add the coconut-chili mixture to the mango, and mix well.","Heat oil in a kadai; add the mustard and remaining dried chilies, and fry.","Pour into the mango coconut mixture, and cook briefly.","Serve with plain rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKerala_Pachadi_(Coconut_Mango_Condiment)","pageImageChecked":true},{"title":"Cookbook:Khanom Mo Keang (Thai Custard)","name":"Khanom Mo Keang (Thai Custard)","ingredients":["1 large shallot, peeled and thinly sliced","⅓ cup vegetable oil","1 cup (236 g) coconut or palm sugar","1½ cups (300 g) cooked and hulled mung beans","4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)","⅔ cup (144 g) granulated sugar","1 cup coconut cream","½ teaspoon salt"],"steps":["Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy.","Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.","Soften the palm or coconut sugar in a pan over medium heat.","Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.","Let the custard mixture sit for 5 minutes until it becomes less frothy.","Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the center is slightly firm and the top is golden brown.","Put some of the fried shallots over the top of the custard."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhanom_Mo_Keang_(Thai_Custard)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Khanom Salim (Sweet Mung Bean Threads with Coconut Syrup)","name":"Khanom Salim (Sweet Mung Bean Threads with Coconut Syrup)","steps":["Mix the mung bean flour and water until smooth. Separate it into 2 or 3 portions, and mix 1–2 drops of food coloring into each portion to color it.","Transfer each piece of dough into a pan, and put it on the stove over low heat.","Stir constantly for about 15 minutes,until the dough is cooked and has become clear.","Put all the dough in the salim press. Press the dough into a bowl of cold water.","Make a simple syrup by mixing the sugar and water together over a stove over low heat until the sugar is dissolved.","Put the noodles into a small bowl with crushed ice. Top with jasmine-flavored coconut milk and the sugar syrup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhanom_Salim_(Sweet_Mung_Bean_Threads_with_Coconut_Syrup)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Khao Pad (Thai Fried Rice)","name":"Khao Pad (Thai Fried Rice)","ingredients":["1 tablespoon vegetable oil","1 tablespoon minced garlic","2 eggs","2 cups cooked rice, cooled","1 tablespoon fish sauce","1 tablespoon soy sauce","1 cup cooked meat (e.g. shrimp, pork, chicken, etc.)","2 teaspoons sugar","½ teaspoon ground black pepper","Spring onion as desired, sliced"],"steps":["Heat up a frying pan or wok and add the oil, then the minced garlic. Stir fry until fragrant.","Add the eggs, and stir fry the eggs until cooked.","Add the rice and stir fry.","Season with fish sauce, soy sauce, and sugar, then continue frying until the rice is crumbly.","Add meat, pepper, and spring onions. Stir again until heated through, then transfer to a serving dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhao_Pad_(Thai_Fried_Rice)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Kesra (Algerian Semolina Flatbread)","name":"Kesra (Algerian Semolina Flatbread)","ingredients":["450 g fine semolina","1 tbsp salt","240 g warm water","30 g sunflower oil"],"steps":["Combine the semolina and salt in a mixing bowl.","Add the oil and mix everything to obtain a sand-like texture.","Gradually add water by kneading the dough to incorporate it well for about 10 minutes. The dough is ready when it is well collected and no longer sticks to the edges of the bowl or to your hands.","Cover the bowl with plastic wrap and let it rest for at least 30 minutes.","Divide the dough into small parts of around 190 g (normally 4 for this recipe).","Using a rolling pin, roll out the pieces while keeping a round shape.","Delicately prick the kesra all over with a fork.","Cook each kesra using a griddle or frying pan for about 4–5 minutes on both sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKesra_(Algerian_Semolina_Flatbread)","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Khobz_Kesra_alg%C3%A9rien.jpg/960px-Khobz_Kesra_alg%C3%A9rien.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wicanto","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Khachapuri (Georgian Cheese Bread)","name":"Khachapuri (Georgian Cheese Bread)","steps":["Add sugar to warm water in a large bowl. Add yeast and wait 5 minutes.","Add eggs, flour, and salt. Mix with fork until dough becomes too stiff.","Knead with hands until smooth, approximately five minutes, on floured surface. Add flour as needed if dough sticks to your hands.","Let dough rise in greased bowl for 30 minutes in a warm place or until doubled in size. Punch down dough, and let it rise again.","While dough is rising, mix ingredients for filling in separate bowl.","Preheat oven to 350°F.","When dough is ready, divide in half. With a rolling pin, flatten dough until it is the size and shape of your cookie sheet. Carefully lay flattened dough on greased cookie sheet.","Cover dough with cheese filling prepared as above, spreading evenly to within ½ inch of the edge of dough. Roll out the remaining dough to the same size as shape. Cover cheese filling with second layer of dough. Moisten the edges of the dough with water and press to seal.","Bake at 350°F for 10 minutes. Butter the top layer of dough liberally. Return Khachapuri to oven and continue cooking until dough is golden brown.","Cut with a pizza cutter or knife. Serve hot, cold, or reheated in the microwave!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhachapuri_(Georgian_Cheese_Bread)","country":"Georgia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Old_Tbilisi%2C_Georgian_khachapuri%2C_Georgia.jpg/960px-Old_Tbilisi%2C_Georgian_khachapuri%2C_Georgia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Key Wat (Ethiopian Red Stew)","name":"Key Wat (Ethiopian Red Stew)","ingredients":["500 grams (1.1 lbs) beef, cut into cubes","2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter","2 large onions, finely chopped","3 cloves of garlic, minced","1 tablespoon berbere spice blend","1 teaspoon paprika","½ teaspoon cayenne pepper, or to taste","½ teaspoon ground cumin","¼ teaspoon ground cardamom","¼ teaspoon ground coriander","¼ teaspoon ground cinnamon","¼ teaspoon ground ginger","¼ teaspoon turmeric","Salt, to taste","2 cups beef or vegetable broth","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the niter kibbeh or butter in a large pot over medium heat.","Add the chopped onions to the pot and sauté until they become soft and translucent.","Add the minced garlic and stir for a minute until fragrant.","Stir in the berbere spice blend, paprika, cayenne pepper, cumin, cardamom, coriander, cinnamon, ginger, turmeric, and salt. Mix well to coat the onions and garlic with the spices.","Add the beef cubes to the pot and cook, stirring occasionally, until they are browned on all sides.","Pour the beef or vegetable broth into the pot, ensuring that the beef is fully submerged.","Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours or until the beef is tender and the flavors have melded together.","Adjust the seasoning with salt and additional spices if desired.","Serve hot, garnished with freshly chopped cilantro or parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKey_Wat_(Ethiopian_Red_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Kendal Mint Cake","name":"Kendal Mint Cake","ingredients":["450 g white granulated sugar","1 tablespoon glucose syrup","150 ml water","1 tablespoon peppermint extract","Vegetable oil (for greasing)"],"steps":["Grease a square baking tin with vegetable oil.","Combine the sugar, glucose, and water in a saucepan over low heat. Stir periodically until the sugar dissolves.","Increase the heat to medium-high, and put a candy thermometer into the mixture. Cook, without stirring, until the mixture reaches about 150°C (300°F).","Remove the pan from the heat, and thoroughly stir in the peppermint extract. Continue stirring for several minutes until the mixture becomes cloudy/opaque and slightly thickened, but still pourable and spreadable.","Pour the sugar mixture into the prepared baking tin. Let rest for 30 minutes to cool and partially set.","Use a sharp knife to score the confection into squares or rectangles as desired. This makes it easier to break the confection into individual pieces after it sets fully.","Transfer the baking tin to the refrigerator, and chill for at least 2 hours to fully set the confection.","Remove the confection from the baking tin, and break into individual pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKendal_Mint_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Quiggins_Kendal_Mint_Cake.jpg/960px-Quiggins_Kendal_Mint_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quiggin's Kendal Mint Cake","licence":"Public domain"},{"title":"Cookbook:Kiwi and Asian Pear in Lemon Dressing","name":"Kiwi and Asian Pear in Lemon Dressing","steps":["Whisk the lemon dressing ingredients together in a serving bowl, and set aside.","Add the fruit to the bowl of lemon dressing. Toss, cover, and chill for about an hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKiwi_and_Asian_Pear_in_Lemon_Dressing","pageImageChecked":true},{"title":"Cookbook:Knoephla (Small Flour Dumplings)","name":"Knoephla (Small Flour Dumplings)","ingredients":["2 cups (500 ml) all-purpose flour","1 tsp (5 ml) baking powder","1 egg","½ cup (250 ml) milk or water"],"steps":["In a mixing bowl, combine the flour, baking powder, egg, and then the milk or water. Mix to form a firm dough that is not sticky. Add a bit more flour if needed to keep dough from being sticky or a bit more liquid if too dry.","Roll pieces of dough between the hands to the length of a pencil (6 in / 15 cm). Snip off small pieces with a knife or scissors.","Use the knoephla as specified in your given recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKnoephla_(Small_Flour_Dumplings)","pageImageChecked":true},{"title":"Cookbook:Knoephla Soup","name":"Knoephla Soup","ingredients":["Knoephla yielded from 2 cups of flour","2 qt (2 L) water","2 tbsp (30 ml) chicken soup base","1 cup (250 ml) onion, chopped","1 cup (250 ml) butter","2 lb (900 g) potatoes, cubed","1 cup (250 ml) heavy whipping cream","1 tsp (5 ml) chopped parsley (optional)","Salt","Pepper"],"steps":["Melt the butter in a large soup kettle over medium heat. Add the add the onion, and sauté until onions are tender.","Add the water and soup base. Bring to a rapid boil over high heat. Add the knoephla by dropping them into the boiling broth. Stir until they all float to the top, and cook until the dumplings are soft.","Add the potatoes, then simmer over medium heat until dumplings and potatoes are done throughout.","Remove from heat. Add the cream, then season with parsley as well as salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKnoephla_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Knoephla_Soup.jpg/960px-Knoephla_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Upjav","licence":"CC0"},{"title":"Cookbook:Kipspek (Bacon-wrapped Chicken)","name":"Kipspek (Bacon-wrapped Chicken)","ingredients":["1–2 chicken breasts, cubed","Salt","Black pepper","Bacon strips","1–2 eggs","Fine powdery breadcrumbs","Toothpicks","Oil"],"steps":["Season the chicken with salt and pepper.","Wrap each cube of chicken in a strip of bacon.","To make sure the bacon doesn't roll off the chicken, stick a toothpick from one end to the other.","Roll the kipspek in the breadcrumbs.","Whisk the eggs, and dip each kipspek in the eggs.","Roll the kipspek through the breadcrumbs once again. Leave them for about half an hour to dry out the surface.","Heat the oil in a deep pot.","Fry the kipspeks until they're golden brown all over.","Serve with ketchup or mustard—don't forget to remove the toothpick before taking a bite."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKipspek_(Bacon-wrapped_Chicken)","pageImageChecked":true},{"title":"Cookbook:Kid-Friendly Pizza","name":"Kid-Friendly Pizza","steps":["Preheat oven to 350°F.","Spread the tomato sauce on the pizza shell.","Top it with half of the shredded cheese.","Add the chicken and red pepper on top of the pizza crust in whatever design you want. Have fun with it!","Sprinkle the rest of the cheese on top.","Bake it for 10–12 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKid-Friendly_Pizza","pageImageChecked":true},{"title":"Cookbook:Kid-Friendly Pasta","name":"Kid-Friendly Pasta","ingredients":["1 lb whole-wheat spaghetti","2 carrots, cut into thin strips","½ lb green beans","¼ cup tomato pasta sauce"],"steps":["Bring a pot of water to a boil.","Add spaghetti and carrots to the boiling water, and cook for 4 minutes.","Add green beans, and cook for another 4 minutes.","Meanwhile, heat the tomato sauce.","Drain the spaghetti and the vegetables, then mix it with the heated sauce.","Add a pinch of salt if needed.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKid-Friendly_Pasta","pageImageChecked":true},{"title":"Cookbook:Klepon (Indonesian Sweet Boiled Rice Cake)","name":"Klepon (Indonesian Sweet Boiled Rice Cake)","ingredients":["8–10 pandan leaves or pandan paste","300 g glutinous rice flour","30 g sago flour","150 g gula jawa (palm sugar)","300 g grated coconut","Water"],"steps":["If using whole pandan leaves, grind them to a smooth paste with a little water if necessary.","Combine the glutinous rice flour and sago flour until well-mixed. Stir in the pandan paste, then gradually mix in water until it forms a soft green dough.","Shape the dough into small balls about 2–3 cm in diameter. Make a small hole in the balls with your finger. Fill the hole with palm sugar, and seal the dough to enclose the sugar. Gently reshape it into a ball if necessary.","Boil a lot of water in a large pot. Put the little balls one by one in the boiling water. Cook for about 5 minutes until they rise to the surface.","Drain the dumplings.","Roll the dumplings in the shredded coconut, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKlepon_(Indonesian_Sweet_Boiled_Rice_Cake)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Khus Khus Halwa","name":"Khus Khus Halwa","ingredients":["1 medium-sized mango, peeled and fleshed removed","1 tablespoon sugar","1½ cups milk","2 drops vanilla extract (optional)","1 pinch of cinnamon powder","1 tablespoon maida (all-purpose flour)","2 bread slices"],"steps":["Blend together the mango flesh, sugar, milk, vanilla, and cinnamon powder until smooth.","Add a bit of maida to the batter and whisk it well.","Dip the bread slices in the batter and fry them in a oiled pan until brown on both sides.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhus_Khus_Halwa","country":"India","pageImageChecked":true},{"title":"Cookbook:Khubz Muluwah (Yemenite Layered Flatbread)","name":"Khubz Muluwah (Yemenite Layered Flatbread)","ingredients":["4 cup of all-purpose wheat flour","2¼ cup of water","1 tbsp salt","200 g ghee or melted butter","3 tbsp black cumin (Nigella sativa)"],"steps":["Mix together flour and salt in large bowl.","Gradually mix in the water to make a dough with a uniform consistency.","Sprinkle with water, and let dough rest for 45 minutes.","Begin to work the dough again, stretching it and folding it over onto itself. Cover and let it rest for 15 minutes.","Place on cutting board, and cut into two equal parts. Shape each piece into a ball.","Use your hands to flatten the dough on a floured surface. Use a rolling pin to roll it into a very thin round.","Brush the surface dough with ghee, and sprinkle lightly with black cumin.","Cut flattened dough into elongated strips and fold one end, lengthwise, over itself. Baste with ghee (or butter) and sprinkle with black cumin.","Repeat process with other ball of dough.","After both balls of dough have been flattened out and each one folded over itself in repeated folds (with added ghee and black cumin on each fold), combine the two elongated dough portions, placing one on top of the other.","Begin to roll up the dough from one end, just as one would do to a sleeping bag. After completely rolled-up, turn it so that it will lay down upon its side (with the coiled rings facing upward).","Once rolled-up in this fashion, cover and allow the dough to rest 15 minutes.","Take up dough and brush it with ghee (or butter) and sprinkle a little black cumin over its surface. Once again, roll-out the dough with a rolling pin (maintaining its round shape). Dust the flat surface with flour if needed, to prevent its sticking.","Take up the flattened dough and place on heated griddle. Add ghee once more and cook until golden on each side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKhubz_Muluwah_(Yemenite_Layered_Flatbread)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/%D8%AE%D8%A8%D8%B2_%D9%85%D9%84%D9%88%D8%AD.jpg/960px-%D8%AE%D8%A8%D8%B2_%D9%85%D9%84%D9%88%D8%AD.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SharabSalam","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Koesisters with Coconut","name":"Koesisters with Coconut","steps":["Sift the dry ingredients together into a bowl, and make a well in the centre.","Warm milk and butter until lukewarm and then add the beaten egg. Pour mixture into dry ingredients along with enough lukewarm water, and mix to form a soft dough.","Cover and leave the dough to rise in warm place until doubled in size.","Take small amounts of dough and form into oval-shaped balls.","Deep fry dough in oil on medium heat (180 °C) until evenly browned. Remove onto paper towels to cool (around 30 minutes).","Heat the sugar, cinnamon sticks, and water on a low heat, stirring continuously until a thick syrup forms.","Once the koesisters are cool, soak in bubbling syrup for 1 minute.","Take them out of the syrup and sprinkle with coconut."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKoesisters_with_Coconut","country":"South Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Koesisters_Cape_Malay_South_Africa.jpg/960px-Koesisters_Cape_Malay_South_Africa.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tasneem J","licence":"CC BY 4.0","pageImageChecked":true},{"title":"Cookbook:Kids' Vegetable Puree","name":"Kids' Vegetable Puree","ingredients":["2 carrots, peeled and diced","1 tomato, peeled, seeded, and diced","100 g (3.5 oz) chicken breast, cut into pieces","Cucumber, peeled, seeded, and diced","4 spoonfuls of olive oil","1 pinch of salt","Water","Baby milk, as necessary"],"steps":["Put the carrots, tomatoes, and chicken breast in a pot. Add water to the same level as the ingredients.","Cover, and cook on medium heat until the chicken is well done and the carrots are soft.","Add the diced cucumber, olive oil, and salt. At this point, you can top up the water to the same level as the ingredients if most of the water has dried.","Cover the pot and leave to boil until the cucumbers are soft.","Turn off the heat and leave to cool down completely.","Blend into a smooth purée using a kitchen blender. No need to add more water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKids'_Vegetable_Puree","pageImageChecked":true},{"title":"Cookbook:Kilishi (Nigerian Beef Jerky)","name":"Kilishi (Nigerian Beef Jerky)","ingredients":["250–300 g beef, trimmed of fat and sliced very thin","¼ tsp salt","1 small piece (about 1 inch) fresh ginger","3 cloves garlic","1 stock cube","1 tsp ground cloves","2–3 tbsp water (as needed)","1 tsp dried cayenne pepper seeds","1 tsp suya spice"],"steps":["Rub salt on both sides of the beef slices and let sit for 10 minutes.","Lay the slices flat on a baking sheet. Bake in a preheated oven at 250°C (482°F) for 15 minutes, turning every 5 minutes.","Pound or blend the ginger and garlic into a paste. In a bowl, mix the paste with the stock cube, cloves, cayenne seeds, suya spice, and a few tablespoons of water to form a marinade.","Rub the marinade onto the partially baked meat slices, coating them well.","Return the slices to the oven and bake for another 10–15 minutes, flipping occasionally until fully dry and slightly crispy.","Remove from the oven and let cool before serving or storing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKilishi_(Nigerian_Beef_Jerky)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Camel_Kilishi_Maiduguri.jpg/960px-Camel_Kilishi_Maiduguri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DonCamillo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kitfo (Ethiopian Minced Raw Meat)","name":"Kitfo (Ethiopian Minced Raw Meat)","ingredients":["500 grams (1 lb) lean beef, finely minced","2 tablespoons clarified butter or olive oil","1 tablespoon mitmita spice blend","1 tablespoon spiced clarified butter (optional)","1 teaspoon salt, or to taste","1 teaspoon ground black pepper","1 teaspoon berbere spice blend","Injera, for serving","Collard greens, blanched and chopped, for serving (optional)","Ayib (Ethiopian cheese), crumbled, for serving (optional)"],"steps":["Place the minced beef in a large bowl.","In a separate small bowl, combine the mitmita spice blend, salt, black pepper, and berbere spice blend.","Sprinkle the spice mixture over the minced beef. Mix well with a spoon or spatula to evenly distribute the spices throughout the meat.","Heat the clarified butter or olive oil in a small skillet over low heat until melted.","If using niter qibe, add it to the skillet and let it melt with the clarified butter or olive oil.","Pour the melted butter or oil over the seasoned minced beef. Mix thoroughly until all the ingredients are well combined.","Let the kitfo marinate in the refrigerator for at least 1 hour to allow the flavors to meld and develop.","To serve, place the kitfo on a plate and shape it into a mound or individual portions.","Accompany the kitfo with injera, collard greens, and crumbled ayib on the side.","To eat, tear off a piece of injera, scoop a small portion of kitfo onto it, and wrap it before taking a bite."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKitfo_(Ethiopian_Minced_Raw_Meat)","country":"Ethiopia","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Kitfo_Ethiopian_Food.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Milo.G","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kik Alicha (Yellow Split Pea Stew)","name":"Kik Alicha (Yellow Split Pea Stew)","ingredients":["1 cup yellow split peas","1 large onion, finely chopped","3 cloves of garlic, minced","1 tablespoon grated ginger","2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil","1 teaspoon turmeric","½ teaspoon cumin","½ teaspoon paprika","Salt, to taste","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Rinse the yellow split peas under cold water in a strainer to remove any dirt or debris. Drain in a strainer.","In a medium-sized pot, combine the rinsed split peas, chopped onion, minced garlic, grated ginger, niter kibbeh, turmeric, cumin, paprika, and salt.","Add enough water to cover the split peas by about an inch.","Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer for about 35–40 minutes, or until the split peas are tender and cooked through. Stir occasionally to prevent sticking. If needed, add additional water during cooking to maintain the desired consistency.","Taste the stew and adjust the seasoning with salt, if necessary.","Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.","Garnish with freshly chopped cilantro or parsley. Serve hot as a main course or as part of a traditional Ethiopian meal, accompanied by injera (Ethiopian flatbread) or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKik_Alicha_(Yellow_Split_Pea_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Kisra (Sudanese Bread)","name":"Kisra (Sudanese Bread)","ingredients":["2 cups sorghum or millet flour","1 teaspoon salt","2 cups warm water","½ teaspoon active dry yeast (optional, for fermentation)","Vegetable oil"],"steps":["In a mixing bowl, combine the sorghum or millet flour and salt. Gradually add the warm water while whisking or stirring continuously to create a smooth batter. Ensure there are no lumps in the mixture.","If fermenting the batter, mix in the yeast. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 8–12 hours. This allows the batter to ferment and develop flavor. If you prefer non-fermented kisra, skip this step.","Preheat a non-stick pan or griddle over medium heat. Make sure the pan is hot before pouring the batter.","Stir the batter thoroughly before pouring a ladleful onto the hot pan. Immediately tilt and rotate the pan in a circular motion to spread the batter evenly into a thin layer. Kisra should be thin and flexible.","Allow the kisra to cook on one side for a few minutes until the edges start to lift and the bottom is golden brown. Once the surface is dry and the edges are crisp, remove from the pan using a spatula (it should only be cooked on one side). Repeat the cooking process with the remaining batter.","Stack the cooked kisra on a plate or wrap them in a clean kitchen towel to keep them soft and pliable. They can be stored at room temperature for a few days or in the refrigerator for a longer shelf life."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKisra_(Sudanese_Bread)","country":"Sudan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Kisra_maker.jpeg/960px-Kisra_maker.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mohamed Elfatih Hamadien","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kokoro (Nigerian Cornmeal Snacks)","name":"Kokoro (Nigerian Cornmeal Snacks)","ingredients":["1½ cups corn flour","200 ml water","2 tablespoons sugar","1 tablespoon powdered cayenne pepper","1 teaspoon salt","½ cup oil (or enough for shallow-frying)"],"steps":["Combine 1 cup of the cornflour with the water, cayenne pepper, salt, and sugar in a pot. Mix well to combine everything and remove any lumps.","Set the pot on the stove over medium heat. Cook, stirring, until the mixture bubbles and thickens to a dough.","Remove the pot from the heat, and let the dough cool down.","Add the remaining ½ cup cornflour to the dough, and mix with a spatula.","Pinch off pieces of the dough. On your work surface, roll the pieces with your hands to get ropes ½–1 inch thick and a couple inches long.","Heat the oil in a skillet over medium-high heat. If you have a thermometer, 350°F (175–180°C) is ideal. If you don't, place a test piece of dough into the oil—it should sizzle but not burn.","Place the dough ropes in the oil, working in batches as needed to prevent overcrowding. Fry until golden brown on all sides.","Remove the kokoro from the oil, and drain off any excess."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKokoro_(Nigerian_Cornmeal_Snacks)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kovaim (Hungarian Cheese Dumplings)","name":"Kovaim (Hungarian Cheese Dumplings)","steps":["Mix the flour, salt, eggs and water into a dough. Knead it until it is very smooth.","Cover the dough in a plastic bowl, and let it rest for at least half an hour.","Combine the ricotta and salt to make the filling.","Roll the dough out into a sheet as thin as possible (about 3 mm thick). Cut into squares, and fill each square with some filling. Fold the dough over the filling diagonally to make a triangular dumpling.","Boil the dumplings in water for about 5 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKovaim_(Hungarian_Cheese_Dumplings)","country":"Hungary","pageImageChecked":true},{"title":"Cookbook:Kroppkakor (Swedish Potato and Pork Dumplings)","name":"Kroppkakor (Swedish Potato and Pork Dumplings)","ingredients":["1 kg cooked potatoes, mashed","2 egg yolks","1 ¼ cup all-purpose flour","Salt","1 onion, finely chopped","100 g smoked ham, diced","100 g bacon, diced","White pepper","Allspice (optional)"],"steps":["Mound the mashed potatoes on a work surface and make an indentation in the middle.","Put yolks, flour, and salt in the indentation, and quickly work into a dough. Too much kneading will make the dough tough. Let it rest for a few minutes.","Fry the onions until translucent. Add the bacon and ham, and cook until it gets colored. Season with pepper.","Shape the dough into a thick log. Cut the log into thick slices, and make an indentation in each slice.","Place some of the onion and meat filling in the indentation, and top with another dough slice. Press the edges together to seal, and roll into a ball.","Lower the balls into boiling salted water, and boil them for about 10–12 minutes or until they float to the surface. Don’t boil too many at a time, as they will then have some difficulty floating to the surface.","Remove them with a perforated spoon, and transfer them to a hot serving plate.","Serve hot with melted butter and red whortleberry (lingonberry) or cranberry jam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKroppkakor_(Swedish_Potato_and_Pork_Dumplings)","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Krummelpap (South African Maize Porridge)","name":"Krummelpap (South African Maize Porridge)","ingredients":["1 tsp salt","250 ml hot/boiling water, or more as needed","700 ml maize meal"],"steps":["Combine maize and salt in a large pot (like the one used for rice).","Add a third of the hot water, mixing with a fork to make little balls or crumbs.","Very gradually stir in more water. Don't add too much water.","Put the pot over low heat, and cover with a lid. Cook, stirring with a fork every 10 minutes. Keep the lid on; it is the steam that cooks the maize.","Taste after 35 minutes to test if it is done. If it still tastes like maize, continue cooking—the wonder of this porridge is that you can't overcook it, though you can burn it. It takes approximately 50 minutes to cook."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKrummelpap_(South_African_Maize_Porridge)","country":"South Africa","pageImageChecked":true},{"title":"Cookbook:Kung Pao Chicken","name":"Kung Pao Chicken","steps":["Measure and prepare all ingredients before cooking.","Mix all chicken/marinade ingredients in a bowl, stir well, and allow to marinate for ½ hour.","Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps.","Heat wok or large frying pan until water drops bead up and dance on the hot surface.","Add cooking oil to wok. Wait a few seconds for oil to heat up.","Add remaining spice ingredients to wok and stir fry for 30 seconds.","Add chicken mixture to wok and stir fry for about 4 minutes (until chicken is cooked through).","Add vegetables to wok and stir fry for about 2–3 minutes.","Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until sauce thickens).","Stir to coat other ingredients with thickened sauce.","Pour onto large platter and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKung_Pao_Chicken","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Uncooked_raw_kung_pao_chicken.jpg/960px-Uncooked_raw_kung_pao_chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Kuddi (Spiced Yogurt Sauce)","name":"Kuddi (Spiced Yogurt Sauce)","ingredients":["½ litre (1 pint) yoghurt","1 teaspoon besan (Indian chickpea flour)","2–3 teaspoons sugar","1 pinch salt","1-inch piece of fresh ginger, grated","1 green chilli, chopped","1 tablespoon butter","½ teaspoon jeera seeds"],"steps":["Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli.","Heat and bring to a boil with continuous stirring.","Taste and add more sugar or salt as needed. It should be sour, salty, and sweet.","Fry the jeera seeds in butter, and mix them into the kuddi.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuddi_(Spiced_Yogurt_Sauce)","country":"India","pageImageChecked":true},{"title":"Cookbook:Kugelis (Lithuanian Baked Potato Pudding)","name":"Kugelis (Lithuanian Baked Potato Pudding)","ingredients":["5 lb potatoes, peeled and grated (or ground with a food processor)","2 medium onions, grated","1 lb bacon, fried and crumbled (reserve about ¼ cup drippings)","1 stick (8 tbsp) butter, melted","6 eggs","1 large can evaporated milk","4 tsp salt","Pepper to taste (about 1 tsp)"],"steps":["Combine the grated potatoes and onions.","Fry and crumble bacon. Add to the potato mixture along with ¼ cup bacon fat. Mix well.","Beat the eggs, and stir in the evaporated milk, melted butter, salt, and pepper.","Mix the egg mixture into the potato mixture.","Pour into a well-greased 9x13-inch cake pan—it should just barely fit.","Bake at 350°F (175°C) for 90 minutes.","Slice into squares, and top with sour cream or applesauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKugelis_(Lithuanian_Baked_Potato_Pudding)","country":"Lithuania","pageImageChecked":true},{"title":"Cookbook:Komle (Norwegian Potato Dumplings)","name":"Komle (Norwegian Potato Dumplings)","ingredients":["2 kg potatoes, peeled","100 g flour","20 g (about 3–4 tsp) salt","150 g salted pork","Lightly-salted beef stock"],"steps":["Chop the potatoes in a food processor.","Squeeze the potato mass to discard the water.","Mix the potatoes with the flour, and let the dough rest for 10 minutes.","Shape the dough into big round balls, and fill them with pieces of the salted pork.","Boil the balls in beef stock for about 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKomle_(Norwegian_Potato_Dumplings)","country":"Norway","pageImageChecked":true},{"title":"Cookbook:Korean Shortribs","name":"Korean Shortribs","ingredients":["⅓ cup soy sauce","4 scallions, chopped","6 cloves garlic, smashed and minced","1 ½ tbsp toasted sesame oil","2 tbsp minced fresh ginger","¼ cup canola oil","4 Thai bird chiles, stemmed","12 English-cut beef shortribs"],"steps":["Process all ingredients except meat in a blender until smooth. Pour into a gallon size zip-top bag, and add shortribs.","Toss to coat the meat in the marinade, and refrigerate overnight. Note that this flavors but does not tenderize the meat.","Preheat grill to 225–300°F. Add shortribs and cover. Cook 5 hours or until meat falls right off the bone and is extremely tender. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKorean_Shortribs","country":"South Korea","pageImageChecked":true},{"title":"Cookbook:Kulfi (South Asian Frozen Custard)","name":"Kulfi (South Asian Frozen Custard)","ingredients":["4 cups milk","8 tsp sugar","½ tsp ground green cardamom seeds","1 tbsp pistachios, thinly sliced","1 tbsp almonds, thinly sliced (optional)"],"steps":["Put the milk into a wide, heavy pan, and bring to boil over high heat, stirring constantly.","Lower the heat and cook the milk, stirring constantly until it has thickened and reduced to ¾ cup—this will take about 40–45 minutes. Stir the sides of the pan constantly to avoid scorching.","Stir in the sugar, nuts, and cardamom powder. Set aside to cool.","Pour the mixture evenly into kulfi moulds or small ramekins. Cover with plastic wrap or foil, and freeze for about 6 hours until set.","To serve, run a sharp knife dipped in hot water along the sides of the moulds, and unmold them onto a serving plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKulfi_(South_Asian_Frozen_Custard)","country":"India","pageImageChecked":true},{"title":"Cookbook:Kubaneh (Yemenite Pull-Apart Bread)","name":"Kubaneh (Yemenite Pull-Apart Bread)","ingredients":["1 tsp salt","2½–3 cups lukewarm water (or enough for kneading dough)","1 tsp dried yeast","3 tsp white granulated sugar","3 cups white, all-purpose wheat flour (optional: try using some sorghum flour)","2 tbsp vegetable oil or other fat","1 tsp black cumin (Nigella sativa; optional)"],"steps":["Dissolve salt in lukewarm water.","Sprinkle yeast over lukewarm water and add sugar. Leave for 10 minutes until yeast is foamy.","Add yeast mixture to flour, and knead to form a dough.","After kneading the dough, allow it to sit 10 minutes until it begins to rise.","Repeat process: turn it and knead it again and let sit 10 minutes until it rises. Repeat this process 3 or 4 times until dough rises to the top of the kneading bowl and one is left with a uniform texture and consistency.","Grease the baking pot with the vegetable oil.","Divide dough into smaller pieces (8–10 round pieces).","Place all dough pieces in pot, one after the other; compacted together. Fill to one-third the capacity of baking pot and cover tightly with lid.","Preheat oven to 225–280°F (107–138°C). Bake bread for 1 hour at the higher temperature or 3 hours at the lower temperature. It should be golden brown.","Turn bread out onto a plate, turn bread upside down, and restore to baking pot.","Cover pot with lid and bake another hour; or reduce oven temperature to and bake overnight. If desired, remove from oven and afterwards return it only close to the Sabbath.","Serve hot with clarified butter, usually also with tomato salsa mixed with chopped coriander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKubaneh_(Yemenite_Pull-Apart_Bread)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Kubaneh_bread.jpg/960px-Kubaneh_bread.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Davidbena","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Koshari (Egyptian Rice with Pasta and Lentils)","name":"Koshari (Egyptian Rice with Pasta and Lentils)","ingredients":["1 cup uncooked rice","1 cup dried lentils","1 cup small macaroni or short pasta","1 can (400 grams) chopped tomatoes","3 tablespoons tomato paste","2 tablespoons vegetable oil","1 large onion, thinly sliced","4 cloves garlic, minced","1 teaspoon ground cumin","1 teaspoon ground cinnamon","Salt to taste","Black pepper to taste","Chile powder (optional, for added spice)","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["In a saucepan, cook the rice according to the package instructions until it is tender and fluffy. Once cooked, set the rice aside.","In a separate pot, cook the lentils in boiling water until they are tender but not mushy. Drain the lentils in a colander and set them aside.","Cook the small macaroni or short pasta in a pot of salted boiling water until it is al dente. Drain the pasta in a colander and set it aside.","In a skillet, heat the vegetable oil over medium heat. Add the thinly sliced onion and sauté until it turns golden brown and crispy. Remove the fried onions from the skillet and set them aside on a paper towel to drain excess oil.","In the same skillet, add the minced garlic and sauté for a minute until fragrant.","Add the chopped tomatoes, tomato paste, ground cumin, ground cinnamon, salt, black pepper, and chili powder (if using) to the skillet. Stir well to combine the ingredients.","Simmer the tomato sauce over low heat for about 10–15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.","To serve, layer the cooked rice, lentils, and pasta in a serving dish. Drizzle the tomato sauce generously over the top.","Garnish with the crispy fried onions and freshly chopped parsley or cilantro.","Serve the koshari hot and enjoy the harmonious blend of flavors and textures."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKoshari_(Egyptian_Rice_with_Pasta_and_Lentils)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Egyptian_Koshari.jpg/960px-Egyptian_Koshari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Basma","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kondowole (Malawian Toasted Sesame Seeds)","name":"Kondowole (Malawian Toasted Sesame Seeds)","ingredients":["1 cup sesame seeds","Salt, to taste","Vegetable oil, for toasting"],"steps":["In a dry frying pan or skillet, toast the sesame seeds over medium heat.","Stir the seeds continuously to ensure even toasting and prevent burning. The seeds are ready when they turn golden brown and release a nutty aroma.","Remove the pan from the heat and let the toasted sesame seeds cool for a few minutes.","Sprinkle salt over the seeds according to your taste preference and mix well.","Heat a small amount of vegetable oil in the same pan over low heat.","Add the toasted sesame seeds to the pan and stir to coat them evenly with the oil. This step helps to enhance the flavor and crunchiness of the seeds.","Remove the pan from the heat and let the kondowole cool completely before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKondowole_(Malawian_Toasted_Sesame_Seeds)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:Kuih Lapis (Malaysian Layered Steamed Confection)","name":"Kuih Lapis (Malaysian Layered Steamed Confection)","ingredients":["1 cup all-purpose flour","1 cup cornstarch","½ cup granulated white sugar","4 cups medium-thick coconut milk","1 tsp salt","Food coloring as desired"],"steps":["Preheat a baking pan in a steamer over a pot of simmering water.","Combine the flour, cornstarch, sugar, coconut milk, and salt in a blender. Process until completely smooth, then strain the batter.","Divide the batter into two bowls. Use food coloring to color each bowl a different color as desired.","Pour a thin layer of one batter into the baking pan in the steamer, making sure it's evenly distributed. Cover and let steam for 3 minutes.","Uncover the steamer, and pour an equally thin layer of the other batter on top of the first layer. Cover and let steam for 3 minutes.","Repeat the layering and steaming process, alternating colors, until you have used up all your batter.","Remove the pan from the steamer, and allow it to cool completely.","Unmold the kuih from the pan, and cut it into pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuih_Lapis_(Malaysian_Layered_Steamed_Confection)","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d9/Kue_lapis_-_driekleur_en_rozen.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pudding4brains","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)","name":"Kuih Seri Muka (Malaysian Sticky Rice with Pandan Custard)","steps":["Cover the rice with cool water, and leave to soak for 6–12 hours. Drain.","Bring several inches of water to a boil in the bottom of a steamer pot.","Combine the drained rice, coconut milk, and salt in a pan or dish. Place the pandan leaf on top.","Place the pan in the steamer, and steam until the rice has absorbed the liquid and is cooked through.","Use a fork to fluff the rice, then press evenly into a pan lined with banana leaf to make an even base.","Beat together the eggs and the sugar, then stir in the pandan juice and coconut milk.","Strain the egg mixture to remove any air bubbles.","Steam the pan of rice for 5 minutes, then remove from the steamer.","Gently stir the egg mixture, then pour it over the rice base.","Place the pan back in the steamer. Wrap the lid of the steamer with a cloth to prevent water from dripping back down onto the custard.","Steam for 15–20 minutes, or until the custard is firm and a skewer inserted into it comes out clean.","Remove the pan from the steamer, and allow it to cool completely. To speed cooling, place it in a larger tray of cold water.","Unmold the custard, and cut it diagonally into diamonds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuih_Seri_Muka_(Malaysian_Sticky_Rice_with_Pandan_Custard)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Kuih Bakul (Malaysian Sweet Browned Rice Cake)","name":"Kuih Bakul (Malaysian Sweet Browned Rice Cake)","ingredients":["250 g sticky/glutinous rice flour, sifted","250 ml water","280 g white granulated sugar"],"steps":["Line each tin with banana leaves, making sure they overlap each other and extend well above the rim of the tin.","Fold the banana leaves back down so that they are folded over the outside rim of the tin. Tie a piece of twine around the circumference of the tin to secure the folded leaves in place.","Gradually mix the water into the rice flour until smooth and well combined.","Stir in the sugar until completely dissolved. Let rest for 15 minutes.","Stir the mixture, and divide it evenly between the prepared tins.","Bring a few inches of water to boil in the bottom of a steamer.","Place the filled tins in the steamer. Wrap the lid in a cloth to prevent condensation dripping, and cover the steamer.","Steam for 7–8 hours, topping up the steamer with additional boiling water as needed. When the cake is cooked, it should be browned.","Remove the tins from the steamer, and let them cool and rest overnight.","Untie the twine, and unmold the cakes.","If desired, use scissors to trim the excess banana leaves flush with the top of the cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuih_Bakul_(Malaysian_Sweet_Browned_Rice_Cake)","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Nian_gao_2_%28cropped%29.jpg/960px-Nian_gao_2_%28cropped%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Kuih Makmur (Malaysian Peanut Cookies)","name":"Kuih Makmur (Malaysian Peanut Cookies)","ingredients":["125 g all-purpose flour, sifted","60 g ghee or unsalted butter","2 oz fried or toasted peanuts, coarsely ground","60 g powdered sugar"],"steps":["Preheat the oven to 180°C. Grease or line a baking sheet.","Knead together the flour and ghee until you get a rough dough.","Divide the dough into balls about 2 inches in diameter.","Flatten one of the balls in the palm of your hand, making a little divot in the center.","Spoon about 1–2 tsp peanuts into the center of the dough. Pinch the edges of the dough together to enclose the peanuts, and gently reshape into a ball.","Place the filled cookies on the baking sheet. Bake 15–20 minutes until dried and a very light golden brown.","Carefully remove the hot cookies from the tray, and roll in powdered sugar.","Let cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuih_Makmur_(Malaysian_Peanut_Cookies)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Kuli-kuli","name":"Kuli-kuli","ingredients":["6 cups (750 g) peanuts","Water","2 tablespoons sugar","½–1 teaspoon salt or to taste","½ onion (optional), puréed","2 garlic cloves (optional), crushed","1 tablespoon chili paste (optional)","1 teaspoon ground ginger (optional)"],"steps":["Toast the peanuts in a dry frying pan over medium heat, stirring occasionally to avoid burning. Once roasted, remove the skins by rubbing them between your hands or using a cloth to gently press and peel off the skins.","Using a food processor or blender, grind the roasted peanuts to form a peanut butter, working in batches as necessary. This will take around 5–10 minutes depending on power.","Transfer peanut mixture to a large mixing bowl. Add in water, ¼ cup (60 ml) at a time, to peanut butter, kneading with your hands after each addition. This will swell up the grains in the peanut butter, making it thicker and releasing the oils. Stop adding water once the mixture starts releasing oils. Continue to knead for a further 5 minutes to release as much oil as possible.","Put the mixture into a cheesecloth, and squeeze to release the oils. Transfer the peanut mixture back to the bowl, and set aside the oils for deep-frying.","Stir in the remaining ingredients, mixing well to combine.","Mix in enough water, a tablespoon at a time, until you get a moldable dough, and knead well.","Take teaspoonfuls of the dough and roll them into small balls or form them into flat discs, depending on your preference. You can also shape them into small cylinders or oval shapes, like traditional kuli-kuli. You can experiment with different shapes.","Heat the reserved oil in a frying pan over medium heat. Fry the kuli-kuli pieces in batches, ensuring they don’t overcrowd the pan, until they are golden brown and crispy on all sides (about 4–5 minutes). Be sure to flip them carefully to ensure even frying.","Once fried, remove the kuli-kuli from the oil and place them on a paper towel to drain excess oil. Allow them to cool completely before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuli-kuli","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Kuli_kuli.jpg/960px-Kuli_kuli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kenogenic","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kuku Sabzi with Potato Slices","name":"Kuku Sabzi with Potato Slices","ingredients":["4 large eggs","Salt to taste","Ground pepper to taste","1 pinch ground nutmeg","2 tbsp milk"],"steps":["In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until glossy and even.","Rinse the potato slices and transfer to a bowl. Cover with hot water and soak for 10 minutes to remove excess starch. Drain away the excess water.","Fry the potato slices in a skillet with the paprika and half of the butter until the potatoes are soft, tender and brown. Tilt the pan in a circular motion to coat potatoes evenly.","Add the onions and herbs and stir thoroughly, then sauté until onions are soft and translucent.","Add the remaining half of the butter to the skillet. Stir contents thoroughly to evenly coat with the fat, then lower the heat.","Pour the beaten eggs into the skillet, tilting the skillet in a circular motion until vegetables are bound with the eggs. Heat until the eggs have set on the sides.","Using the spatulas and taking care not to break it, fold the edges of the kuku sabzi a centimeter toward the center, forming a large disk with a brown crust on the bottom. Turn the heat off and let skillet cool slightly.","Place a plate on the skillet and carefully flip the skillet over to unmold the disk of eggs.","Return the egg disk to the skillet, with the uncooked side on the bottom and the crust on top. Turn the heat to high, cook until the crust forms on the bottom, and remove from the heat.","Using the spatula, pull and lift the browned kuku sabzi off the skillet, onto plate, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuku_Sabzi_with_Potato_Slices","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Tortilla_espa%C3%B1ola_kuku_sabzi_hybrid.jpg/960px-Tortilla_espa%C3%B1ola_kuku_sabzi_hybrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jarrod Baniqued","licence":"CC0"},{"title":"Cookbook:Kyopulo (Eggplant with Peppers and Tomatoes)","name":"Kyopulo (Eggplant with Peppers and Tomatoes)","ingredients":["2–3 aubergines","4–5 bell peppers","2–3 tomatoes, diced or grated","3–4 cloves garlic, crushed","Sunflower oil","Vinegar","Salt","Parsley, finely chopped"],"steps":["Roast the aubergines and peppers on a hot plate. Remove the skins, and cut into small pieces.","Add the tomatoes, then the crushed garlic.","Mix with a wooden spoon, then add oil, vinegar, and salt to taste. Beat together well.","Pour into a plate and top with finely chopped parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKyopulo_(Eggplant_with_Peppers_and_Tomatoes)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Kyopoolu_bg.jpg/960px-Kyopoolu_bg.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ikonact","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Lady Finger Cookies (Savoiardi)","name":"Lady Finger Cookies (Savoiardi)","ingredients":["400 g self raising flour","1 tsp baking powder","1 cup white sugar","1 cup oil","4 eggs","the juice of 2 lemons","Powdered sugar","Pure vanilla extract"],"steps":["Whip the eggs until very thick. Add sugar, oil, vanilla, baking powder, and lemon juice, and stir until combined.","Slowly fold in flour with a wooden spoon, continually adding until you have a very thick batter (you may need more or less flour).","On a large flat surface, such as a cutting board or plate, sift the powdered sugar.","Using a teaspoon, scoop walnut-sized balls of batter onto the powdered sugar, and roll each into an oval.","Transfer cookies to a cookie sheet lined with parchment paper, and cover with a single layer of parchment.","Place pans into an oven preheated to 200°C (392°F).","Bake for 5–15 minutes, until biscotti begin to turn golden.","Cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALady_Finger_Cookies_(Savoiardi)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Savoiardi_ingredients.png/960px-Savoiardi_ingredients.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GeoO","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lady Arundel's Manchet","name":"Lady Arundel's Manchet","ingredients":["2 lb fine wheat flour","½ oz salt","2 oz butter","1 egg","1 pint warm milk","1 oz yeast","1 teaspoon caster sugar"],"steps":["Mix the salt into the flour, then rub in the butter","Combine the yeast with the sugar. Add it to 1½ cups of the warm milk.","Beat the egg, and mix with the yeast and flour.","Make a well in the flour, pour in the yeast mixture, and mix into a dough.","Shape the dough into small, flat, round cakes about ¾ inch thick and 3 ½ inches across.","Mark manchets with lines to form a diamond pattern. Leave to rise for 30 minutes in a warm place.","Bake in a moderate oven (350-375 °F / 180-190 °C) until cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALady_Arundel's_Manchet","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Kyselo (Czech Sourdough Mushroom Soup)","name":"Kyselo (Czech Sourdough Mushroom Soup)","ingredients":["Potatoes","100 g sourdough starter, ideally made with rye flour","15 g dried porcini mushrooms, preferably Central European","1 tablespoon caraway seeds","1250 ml water","1 onion, chopped","20 g butter","3 chicken eggs","Salt","Vinegar","Chopped green herbs, such as parsley or scallion"],"steps":["Boil potatoes with their skins, then peel them, chop onto small pieces and roast it in a pan (without adding grease).","Put 250 ml tepid water into a bowl. Stir in the sourdough starter. Cover with a clean cloth, and let rest at room temperature for 30 minutes to 3 hours.","Put 1000 ml water into a stockpot. Add the dried mushrooms and caraway, and boil for at least 15 minutes to make a strong broth.","Carefully add the sourdough mixture into the broth, stirring well—there is a danger that the sourdough will shrink into small dumplings.","Boil the soup, stirring, until the sourdough thickens the mixture. This should take about 10 minutes.","Sauté the chopped onion with butter in a pan. Stir it into the soup.","Beat the eggs with a pinch of salt, and scramble them in an ungreased pan. Stir the cooked eggs into the soup.","Season the soup to taste with salt and vinegar. It should be mildly sour, flavored primarily by the mushrooms and sourdough.","Served the soup hot, garnished with the chopped herbs, with the potatoes as a side dish. Individual diners may wish to add additional vinegar and salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKyselo_(Czech_Sourdough_Mushroom_Soup)","country":"Czech Republic","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Zurek_Sour_Rye_Soup%2C_Warsaw.jpg/960px-Zurek_Sour_Rye_Soup%2C_Warsaw.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ken Eckert","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lahoh (Spongy Flatbread) I","name":"Lahoh (Spongy Flatbread) I","ingredients":["3 tbsp semolina","2½ cups lukewarm water, divided","1 cup cold water","3 cup of wheat flour or sorghum flour","1 tsp rock salt","2 tsp dried yeast","Dab of margarine or vegetable oil for greasing pan"],"steps":["Combine semolina and ½ cup of lukewarm water in a bowl, then bring the mixture to a boil in saucepan. Remove from heat, place in a bowl, and leave to thicken.","Stir cold water into the semolina mixture.","Stir in rock salt until fully dissolved into the mixture.","Stir in the wheat flour and yeast.","Mix in another 2 cups of lukewarm water until you get a thin batter.","Cover the batter and let it rest until it is risen and bubbly.","Grease a skillet or frying pan with a little margarine, and heat over medium heat.","Ladle some batter into the pan, and let it spread out. A tiny bit of flour sprinkled in the pan helps prevent sticking.","Cook the batter until the top surface is covered with air pockets like a sponge. Flip to the other side, and cook for about 5 seconds. Remove and let cool. Repeat the cooking process with the remaining batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALahoh_(Spongy_Flatbread)_I","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/LahohS.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gilabrand (talk)","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Lafun (Nigerian Cassava Swallow)","name":"Lafun (Nigerian Cassava Swallow)","ingredients":["2 cups water","1 cup cassava flour","¼ cup hot water"],"steps":["Boil the 2 cups of water in a pot, then stir in cassava flour.","Stir in the ¼ cup hot water, and allow the mixture to steam for a few minutes.","Stir until the mixture is smooth and lump free.","Serve the lafun with your choice of soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALafun_(Nigerian_Cassava_Swallow)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kuwese U Logo (Nigerian Fried Cassava)","name":"Kuwese U Logo (Nigerian Fried Cassava)","ingredients":["Cassava","Pepper","Groundnut oil","Salt to taste"],"steps":["Cut cassava into your desired size and shape, then rinse with water. Dry well.","Blend pepper and pour on sliced cassava. Toss to coat.","Heat the oil in a deep frying pan.","Deep-fry the cassava in the hot oil until tender.","Remove from the oil and serve hot, sprinkled with salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKuwese_U_Logo_(Nigerian_Fried_Cassava)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Assiette_de_cassaves_frites.jpg/960px-Assiette_de_cassaves_frites.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fugzu","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Kwado (Nigerian Cassava Flour Salad)","name":"Kwado (Nigerian Cassava Flour Salad)","ingredients":["Nigerian smoked dried fish","Onions, sliced and rinsed","2 cups garri (cassava flour)","1 kuli kuli, ground","Salt to taste","Dry pepper to taste"],"steps":["Mash the smoked fish in a bowl.","Add the garri, ground kuli kuli, sliced onions, salt, and dry pepper.","Stir the ingredients together and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKwado_(Nigerian_Cassava_Flour_Salad)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kwacoco (Cameroonian Steamed Taro Bundles)","name":"Kwacoco (Cameroonian Steamed Taro Bundles)","ingredients":["1 teaspoon bouillon powder","1–1½ cups Cameroonian smoked fish","½ cup crayfish","1 scotch bonnet chile pepper, pierced","1–1½ cups bite-size smoked turkey pieces","3 pounds cocoyam, peeled","4–5 cups fresh spinach, chopped","1 cup red oil","Salt","½ teaspoon country onion spice"],"steps":["In a medium pot, combine the bouillon powder, smoked fish, crayfish, chile pepper, and turkey. Cover with water, and bring to a boil. Cook for 3–5 minutes. Set aside the stock for later use.","Cut the cocoyam into large chunks, rinse right away to avoid discoloration, and soak in cool water until needed.","Either grate the cocoyam or pulse it in a food processor until almost but not completely smooth.","Combine the cooked fish, turkey, spinach, red oil, salt, and country onion spice in a large bowl. Add a little stock as necessary.","Cut the banana leaves into rectangles, removing any undesirable edges. Clean them, drain them, and pat them dry.","Heat the banana leaves over an open flame to wilt them and make them flexible.","Place around 1–2 cups of the above mixture on one leaf. Swiftly fold banana leaves over the filling, pressing the sides into a rectangle form while pressing inward to prevent any filling from leaking out. Fold the sides in twice to seal. Repeat this step with the remaining filling and banana leaves.","Place a rack or steamer inside a large pot with a few inches of boiling water. Line with banana leaves, and place the wrapped bundles in the steamer. Steam for about an hour, adding more water as needed.","Unwrap the kwacoco to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKwacoco_(Cameroonian_Steamed_Taro_Bundles)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Kunun Tamba (Finger Millet Porridge)","name":"Kunun Tamba (Finger Millet Porridge)","ingredients":["¼ cup tamba (finger millet)","Ginger","1 cup water","1 cup milk","2 tablespoons sugar"],"steps":["Wash the tamba and dry with a clean cloth.","Mix tamba with ginger. Grind the mixture until smooth.","Allow the ground mixture to cool down, then sieve the chaff to give a fine texture.","Boil water in a pot and add the tamba powder gradually, stirring gently to make a smooth mixture.","Add milk and sugar, then whisk until smooth and lump-free."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_Tamba_(Finger_Millet_Porridge)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kunun Gyada (Groundnut and Rice Gruel)","name":"Kunun Gyada (Groundnut and Rice Gruel)","ingredients":["1 cup raw groundnuts","½ cup soft rice","⅓ cup cool water","¼ teaspoon tamarind"],"steps":["Soak the tamarind for 3 hours and extract the juice. Also, soak the rice and raw groundnut in separate bowls for a few hours.","Drain the groundnuts. Grind them in a blender with some water and strain the resulting groundnut milk.","Drain the rice and grind with a little water.","Boil the groundnut milk in a pot, stirring to prevent sticking and lumps. Slowly stir in the blended rice.","Stir in the tamarind juice and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_Gyada_(Groundnut_and_Rice_Gruel)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Milk_with_Fried_masala_Groundnut_02.jpg/960px-Milk_with_Fried_masala_Groundnut_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nandhinikandhasamy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lahoh (Spongy Flatbread) II","name":"Lahoh (Spongy Flatbread) II","ingredients":["500 g white flour","2 tbsp semolina","2 tsp instant dried yeast","1 tsp sugar","1 tsp salt","1 litre (4¼ cups) water"],"steps":["Combine all dry ingredients in a large bowl.","Add water and whisk vigorously until you get a thin batter.","Cover bowl and let sit for 1 hour.","Heat a frying pan over medium heat, and lightly grease it.","Add a ladleful of batter, and spread it out in the bottom of pan. Cook over medium heat until air bubbles form on the top of the batter.","Remove from frying pan and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALahoh_(Spongy_Flatbread)_II","pageImageChecked":true},{"title":"Cookbook:Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)","name":"Kunun Tsamiya (Nigerian Powdered Millet and Tsamiya Drink)","ingredients":["1 tablespoon cloves","1 handful dried ginger","1 tier (16 cups) millet","A few pieces of dried pepper","1 cup water","Tamarind","Sugar"],"steps":["Grind together ginger, cloves, millet, and pepper until smooth, and transfer to a bowl. Mix in enough water to get a paste.","Combine the tamarind and water in a pot. Set on fire, and allow to boil for few minutes.","Slowly add the boiled water into the bowl of millet paste, stirring continuously so that it is lump-free and smooth.","Add sugar to taste and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_Tsamiya_(Nigerian_Powdered_Millet_and_Tsamiya_Drink)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/02_Tamarind_drink.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jasonlam","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:La Boule (Steamed Millet Bread)","name":"La Boule (Steamed Millet Bread)","ingredients":["2 cups millet flour","Water as needed","Salt to taste"],"steps":["In a mixing bowl, combine the millet flour and a pinch of salt. Mix them together to distribute the salt evenly.","Gradually add water to the millet flour while stirring with a wooden spoon or spatula. Continue adding water until a thick, smooth batter is formed. The consistency should be similar to a pancake batter.","Let the batter rest for about 30 minutes. This allows the millet flour to hydrate and absorb the water.","Meanwhile, prepare the steamer or large pot with a steaming basket. Add water to the pot, ensuring that it doesn't touch the bottom of the steamer or basket. If desired, you can line the steaming basket with a cloth or cheesecloth to help prevent sticking. This step is optional but can make it easier to remove the cooked la boule.","After the resting period, give the batter a final stir. It should be a pourable consistency, but not too thin.","Pour the batter into the steaming basket, spreading it evenly to form a layer about 1 inch thick.","Place the steamer or basket over the pot of simmering water. Cover the pot with a lid to trap the steam.","Steam the la boule for approximately 30–40 minutes, or until it becomes firm and cooked through. The exact cooking time may vary depending on the thickness of the la boule.","Once cooked, carefully remove the steaming basket from the pot and let the La Boule cool slightly.","To serve, shape the la boule into a ball or any desired shape using your hands. It should hold its shape easily due to the cooked millet flour.","Serve on its own or accompanied by various sauces or stews, such as peanut sauce, tomato-based stews, or vegetable soups."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALa_Boule_(Steamed_Millet_Bread)","pageImageChecked":true},{"title":"Cookbook:Kwek-Kwek (Deep-Fried Quail Eggs)","name":"Kwek-Kwek (Deep-Fried Quail Eggs)","ingredients":["Hard-cooked quail eggs, peeled","1 cup water","1 cup all-purpose flour","Orange food coloring or annatto","Vegetable oil"],"steps":["Gradually but vigorously whisk the water into the flour. The wet mixture should be thick but flow like a pancake batter.","Dip the eggs in the batter to coat them completely.","Heat several inches of vegetable oil in a deep pot. You're aiming for about 350°F (180°C).","Add the coated eggs to the hot oil, and deep fry until very light golden and cooked through. Remove from the oil and drain off any excess.","Serve with spicy vinegar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKwek-Kwek_(Deep-Fried_Quail_Eggs)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Lugaw_and_goto_with_kwek-kwek.jpg/960px-Lugaw_and_goto_with_kwek-kwek.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aerous","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Kunun kanwa","name":"Kunun kanwa","ingredients":["1 cup of guinea corn (or millet, sorghum, or maize) – ground into flour","1/2 teaspoon of edible potash (kanwa) or a small piece dissolved in water","1 small piece of ginger, peeled and grated","4-5 cups of water (adjust for desired consistency)","1–2 tablespoons of sugar or honey (optional, to taste)"],"steps":["Mix the Grain flour with a little water to form a light, smooth paste. Ensure there are no lumps.","In a separate pot, dissolve the kanwa (potash) in water and bring to a light boil.","Gradually pour the boiling kanwa water into the grain paste while stirring continuously.","Keep stirring until the mixture thickens slightly into a pap-like consistency.","Allow it to simmer for 2–3 minutes. Add more water if it's too thick.","Remove from heat. Add sugar or honey if desired.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_kanwa","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kunun Aduwa (Nigerian Tiger Nut Milk)","name":"Kunun Aduwa (Nigerian Tiger Nut Milk)","ingredients":["2 cups dried or fresh tiger nuts (aduwa)","1 small piece fresh ginger (optional)","5–7 dates (dabino), pitted (optional, for extra sweetness)","Water, as needed"],"steps":["If using dried tiger nuts, soak them in water overnight to soften, then drain and rinse them.","In a blender, combine the tiger nuts, ginger, and dates. Blend until smooth and creamy, adding water as needed to aid blending.","Strain the blended mixture using a fine sieve or cheesecloth to separate the milk from the chaff.","Chill in the refrigerator and serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_Aduwa_(Nigerian_Tiger_Nut_Milk)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Kunun Zaki","name":"Kunun Zaki","steps":["Soak the millet in water for several hours or overnight.","Wash and grind the millet with ginger and cloves into a smooth paste.","Mix the paste with water and sieve to extract the liquid.","Allow the liquid to settle for some hours, then decant the clear water on top.","Boil part of the extracted liquid while stirring continuously until it thickens slightly.","Mix the cooked portion with the remaining raw extract.","Add sugar to taste and stir well.","Allow to cool completely, then refrigerate before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AKunun_Zaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Kunun_Zaki_a_leda.jpg/960px-Kunun_Zaki_a_leda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Al husuna","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Le Tourin (Garlic Soup)","name":"Le Tourin (Garlic Soup)","ingredients":["10–12 cloves of garlic, chopped","1 tablespoon olive oil","1 tablespoon flour","4 cups water, or as needed","1 egg, separated","Pepper to taste","1 teaspoon vinegar","Salt to taste"],"steps":["In a frying pan, brown the chopped garlic in the olive oil.","Add the flour. Mix well, then cook for a few minutes to remove the floury taste.","Gradually stir in the water, and cook for 10 minutes.","Beat the egg white in a small bowl. Gradually whisk in a ladleful of the soup to temper it, then stir the mixture back into the soup pot.","Combine the egg yolk, pepper, and vinegar in a small bowl. Like before, gradually temper the yolks with a ladleful of soup.","Remove the soup from the heat, and stir in the egg yolk mixture. Season to taste with salt.","Place thin slices of bread in each soup bowl, and pour the soup on top. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALe_Tourin_(Garlic_Soup)","country":"France","pageImageChecked":true},{"title":"Cookbook:Lasagne with Bean Sauce","name":"Lasagne with Bean Sauce","ingredients":["½ Tbsp olive oil","½ small onion, minced","1 can (400 g/15 oz) navy beans, drained and chopped","½ tsp oregano","¼ tsp pepper","1 package lasagna noodles","240 ml (1 cup) cottage cheese or ricotta cheese","1 clove garlic, minced","240 g (1 cup) tomato sauce","240 g (1 cup) tomato purée","1 Tbsp tomato paste","½ tsp dried basil","100–170 g (4–6 oz) mozzarella cheese, grated","60 ml (¼ cup) grated Parmesan cheese"],"steps":["Boil the lasagna noodles.","Preheat the oven to 180°C (350°F).","Sauté garlic and onions.","Add the chopped beans and cook for 5 minutes.","Add tomato sauce, tomato purée, tomato paste, oregano, basil, and pepper, and cook for 5 minutes.","In a 30 x 20 cm (13 x 9 in) baking dish, form a layer using half the noodles, sauce, cottage cheese, and mozzarella. Repeat to form a second layer.","Sprinkle top with Parmesan cheese.","Bake uncovered at 180°C (350°F) for 25 minutes, until noodles are tender and sauce is bubbling."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALasagne_with_Bean_Sauce","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Latkes","name":"Latkes","ingredients":["4 large potatoes, peeled","1 medium onion, peeled","1 egg, beaten","2 tablespoons matzo meal, cornmeal, or flour","Salt to taste","2 tablespoons vegetable oil","Applesauce, sour cream, and/or sugar for serving"],"steps":["Grate the potatoes and onions.","Place grated potatoes and onions in cheesecloth or a fine sieve. Squeeze mixture well to drain excess moisture, which will ensure proper frying.","Mix drained potato and onion mixture with egg, matzo meal, and salt.","Heat oil in a 10-inch (25 cm) pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture per pancake into the pan. Flip partway through the cooking to allow both sides to fry.","Serve with applesauce, sour cream, and/or sugar as a topping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALatkes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Potato_latkes_2.jpg/960px-Potato_latkes_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ich","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lancashire Hotpot","name":"Lancashire Hotpot","ingredients":["2 lb (900 g) neck of lamb or mutton","2 large potatoes, sliced","1 large or 2 small white onions, diced","Choice of mixed herbs","500 ml boiling water"],"steps":["Dice the lamb and set aside. Preheat oven to 325°F / 170°C / Gas mark 3.","Add a layer of the potatoes to the bottom of a casserole dish, and cover with a handful of the diced onion. Layer the diced lamb on top of this, sprinkling with the herbs.","Repeat these layers until the dish is full. Top with a final layer of the potatoes.","Pour boiling water into the dish until filled—if more water is needed, continue to add until topped.","Bake for at least 1 hour, though traditionally the dish was left baking all day. Mutton will require a longer cooking time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALancashire_Hotpot","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/4/40/Lancashire_Hotpot_square.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mike Fleming","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Lamington","name":"Lamington","ingredients":["Sponge cake","Chocolate icing","Dessicated coconut"],"steps":["Cut the sponge cake into your desired shapes (commonly 5–7 cm cubes).","Prepare a flat tray with an even layer of desiccated coconut shavings","Dip the sponge cake cubes into chocolate icing.","Immediately dip the coated cake into the coconut, or sprinkle the coconut on top.","Put aside to dry and set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALamington","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/NZ_Lamington.jpg/960px-NZ_Lamington.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spacekadet at English Wikipedia","licence":"Public domain"},{"title":"Cookbook:Lamb Shawarma","name":"Lamb Shawarma","ingredients":["1.5 kg leg of lamb or other tender cut","1 tsp nutmeg","1 tsp cinnamon","1 tsp cardamom","3 cloves of garlic","1 tsp black pepper","1 tsp cayenne pepper","½ cup lemon","¼ cup vinegar","2 onions, sliced"],"steps":["Cut the lamb into large 4 cm chunks.","Combine the nutmeg, cinnamon, cardamom, garlic cloves, black pepper, cayenne pepper, lemon, and vinegar in a small mixing bowl and pour over meat.","Marinate for 2 hours or more.","Grill the onions with some garlic for few minutes.","Drain meat, pat dry, and grill until golden brown.","Serve with pita bread, tomato, fresh onion, tabbouleh, tzatziki, lettuce and chili sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALamb_Shawarma","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b7/Shawarma_closeup.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"cyclone bill","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Latte di Suocera (Lemon Cream Liqueur)","name":"Latte di Suocera (Lemon Cream Liqueur)","ingredients":["1 ⅛ pounds (500 g / 2 ⅛ cups) white granulated sugar","1 pint (568 ml) whole milk","1 pint (568 ml) grain alcohol","Grated zest of an organically-grown lemon","½ vanilla bean, split lengthwise"],"steps":["Combine all the ingredients in a wide-mouthed jar, and screw the lid on tightly.","Shake well, and place the jar in a cool, dark place.","Shake once a day for 8 days.","Filter the liquid and bottle it.","Stopper the bottle, put it in a cool dark place, and let it rest for a month before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALatte_di_Suocera_(Lemon_Cream_Liqueur)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Lapis Legit (Many-Layered Spiced Cake)","name":"Lapis Legit (Many-Layered Spiced Cake)","ingredients":["10 whole cloves, ground","10 cardamom seeds, ground","2 teaspoon nutmeg powder","1 teaspoon cinnamon powder","1 teaspoon vanilla powder","10 egg yolks","4 egg whites","125 g castor sugar","195 g sweetened condensed milk","500 g butter","125 g cake flour"],"steps":["Mix and sift cloves, cardamom, nutmeg, and cinnamon.","Beat butter until smooth and creamy.","Whip egg yolks with sugar until fluffy.","Whip egg whites in separate mixing bowl until fluffy, then mix with egg yolks.","Combine the spices, condensed milk, flour, and butter.","Grease a cake pan.","Using a small cup, spread 30–35 ml batter into the pan to make a layer.","Bake in preheated 350°F oven, heated from the top, until golden (4–5 minutes).","Remove from oven, brush with butter for flavoring, and top with another 30–35 ml batter to make another layer.","Repeat the baking and layering to make around 30–40 layers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALapis_Legit_(Many-Layered_Spiced_Cake)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Indonesian_kue_lapis_legit_-_20130217.jpg/960px-Indonesian_kue_lapis_legit_-_20130217.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacklee","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Layered Pecan Pie","name":"Layered Pecan Pie","steps":["Preheat oven to 375°F.","Combine the cream cheese, sugar, and salt; beat until smooth.","Add egg and vanilla, beating well after each.","Spoon mixture into unbaked pie shell. Sprinkle with pecans.","Combine 3 eggs, corn syrup, remaining sugar, and vanilla; beat well.","Pour this mixture over pecans.","Bake for 35–40 minutes or until set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALayered_Pecan_Pie","pageImageChecked":true},{"title":"Cookbook:Latino Scramble","name":"Latino Scramble","ingredients":["6 eggs","1 large onion, finely chopped","1 large tomato, diced","6 ham slices, chopped","100 g grated mozzarella cheese","1 tablespoon butter","Salt","Pepper","Tabasco sauce","1 tablespoon ketchup","15 oz (425 g) sweet corn"],"steps":["Melt butter in a medium frying pan over medium heat.","Add the chopped onions, and fry until they start to brown.","Add ham and sweet corn, and let fry for 5 minutes.","Add tomato, salt, and pepper. Though not traditional, you can also add one drop of Tabasco per egg.","Beat the eggs with ketchup, and add to frying pan. Immediately add mozzarella cheese.","Let cook to your desired egg texture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALatino_Scramble","country":"Colombia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Latino_Scramble.jpg/960px-Latino_Scramble.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Lamb and Okra Stew (Khoresht Bamiye)","name":"Lamb and Okra Stew (Khoresht Bamiye)","ingredients":["3–4 onions, peeled and thinly sliced","Cooking oil","500 grams stewing lamb or beef, cut into small pieces","750 grams okra, washed with stems trimmed","Salt","Black pepper","3–4 spoons tomato paste","2–3 spoons fresh lime juice"],"steps":["Fry the sliced onion in oil until slightly golden.","Add the meat and fry with the onions until the color changes.","Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 45 minutes, adding more hot water during cooking if needed.","Add okra, salt, pepper, and tomato paste to the meat. Cook for another 10–15 minutes. Take care not to overcook the okras so that they do not become slippery.","Add lime juice and adjust seasoning. Cook for another 3–4 minutes.","Serve with white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALamb_and_Okra_Stew_(Khoresht_Bamiye)","country":"Iran","pageImageChecked":true},{"title":"Cookbook:Lancashire Parkin","name":"Lancashire Parkin","ingredients":["340 g (1 ½ cups / 12 oz) self-raising flour","340 g (1 ½ cups / 12 oz) oatmeal","220 g (1 cup or 8 oz) caster sugar","1 tbsp powdered ginger","1 tsp bicarbonate of soda (optional)","440 g (2 cups / 16 oz / 1 lb) tin golden syrup (Tate & Lyle's brand preferred)","220 g (1 cup / 8 oz) hard margarine"],"steps":["Preheat the oven to 150°C (300°F or gas mark 2).","Warm the tin of golden syrup in a bowl of hot water.","Mix together all the dry ingredients.","Empty the golden syrup into a saucepan, and warm it gently without boiling. You can balance the tin over the pan by using two chopsticks.","Melt the margarine into the syrup.","Use the margarine wrapper to grease a 12-inch square baking tray (an 11x13 inch pan will also work). Line the tin with baking paper.","Mix the hot syrup and fat into the dry ingredients. Stir thoroughly but quickly.","Spread the dough into the baking tray. Put it on the bottom shelf of the preheated oven, and bake for 2 hours.","Remove from oven, and turn the slab out from the tray onto a cooling grid. After an hour, cut into four, and store in a sealed tin for 48 hours to reach correct consistency. It can be eaten while warm, but it is better if it is stored at least overnight.","Cut into long strips, getting between 8 and 12 slices from each quarter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALancashire_Parkin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Lancashire_Parkin_5022.JPG/960px-Lancashire_Parkin_5022.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clem Rutter, Rochester, Kent","licence":"CC BY 3.0"},{"title":"Cookbook:Leaf Masala","name":"Leaf Masala","ingredients":["Coriander","Turmeric","Chile powder","Fennel","Cumin","Cloves","Cinnamon","Curry leaves","Cardamom","Permento","Star anise","Bay leaves"],"steps":["Combine all ingredients together.","Use as directed in your given recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALeaf_Masala","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/Iddiyappam_with_Lamb_Curry_-_Chennai_Banana_Leaf%2C_Syndal_%28359316044%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Lamb Sausages and Grilled Potatoes","name":"Lamb Sausages and Grilled Potatoes","ingredients":["12 small potatoes or 10 medium sized ones weighing approximately 971g","30 ml olive oil, for potatoes","3 ml iodised salt","15 ml olive oil, for frying","20 g butter","8 lamb sausages","12 cherry tomatoes","200 g Romaine lettuce, washed and cut into smaller pieces"],"steps":["Preheat oven to 200°C (392°F).","Rinse the potatoes, and cut into slices 0.5 cm thick using a knife, grater, or mandoline.","Put the potatoes in the cake tin, and spread them out. Add the 30 ml of olive oil to cover the entire tin and the potatoes. Sprinkle the salt all over the tin and the potatoes. Bake for 25 minutes in the preheated oven.","Heat the 15 ml olive oil and the butter in a pan over medium heat until the butter melts. Add the sausages, and cook for about 10 minutes on high heat. Turn the sausages occasionally so they fry on all sides. Remove from the heat.","Toss the lettuce and tomatoes together to make a salad.","Serve the salad with the baked potatoes and sausages."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALamb_Sausages_and_Grilled_Potatoes","pageImageChecked":true},{"title":"Cookbook:Leaf Masala Curry","name":"Leaf Masala Curry","ingredients":["200 g onions, chopped","Oil","20 g tomatoes, chopped","1 tsp minced garlic","1 tsp minced ginger","Meat (chicken or beef), cut into pieces","Vegetables","2 tbsp leaf masala","2–3 cups warm water"],"steps":["Fry onions in a dash of oil until golden brown.","Add the tomatoes, and cook.","Stir in garlic, ginger, meat, and vegetables. Cook until nearly done.","Stir in leaf masala and warm water. Bring to a boil, then simmer until done.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALeaf_Masala_Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Lunch_at_Curry_Leaf_Cafe_2024-01-20.jpg/960px-Lunch_at_Curry_Leaf_Cafe_2024-01-20.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Lamb Kofta","name":"Lamb Kofta","ingredients":["1 lb ground/minced lamb","3 oz lamb or other solid and flavorful fat (optional), chopped","1 ea white or yellow onion, minced or grated","2 tsp ground sweet paprika","1 tsp ground cumin","1 tsp ground cinnamon","1 pinch ground cayenne","1 tsp salt","¼ tsp ground pepper","¼ cup chopped fresh parsley","¼ cup chopped fresh cilantro","1 tbsp chopped fresh spearmint"],"steps":["Preheat a broiler or grill to moderate-high heat.","Combine all the ingredients in a mixing bowl. Use your hands to mix just until everything is combined and evenly distributed.","Use a spoon or your hands to scoop out portions of approximately 2–3 tablespoons. Use your hands to shape the meat mixture into oblong shapes about 2–3 inches (5–8 cm) in length.","If using an oven broiler, transfer the kofta onto a rack over a rimmed baking sheet to catch the drippings, and place them under the broiler. If grilling, arrange the kofta directly on the grill rack.","Broil or grill for a handful of minutes on each side, flipping halfway. You're looking for the outside to be slightly browned, and the inside should be cooked through but not dry.","Remove from the heat, and set aside to cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALamb_Kofta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Vegan_lamb_kofta_at_Barcha.jpg/960px-Vegan_lamb_kofta_at_Barcha.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0"},{"title":"Cookbook:Langar Dal","name":"Langar Dal","ingredients":["1 cup (240 ml) raw dal (any variety)","1 cup (240 ml) water","¼ ea. medium onion","½ tsp (2.5 ml) turmeric powder","1 tbsp (15 ml) ghee","½ tsp (2.5 ml) salt"],"steps":["Rinse the dal three times and strain out the water.","Chop the onion into small cubes about 1 cm on each side.","Put the ghee in a pressure cooker and let it melt with the lid off.","Add the onions into the pot and sauté them for three minutes.","Add the turmeric powder to the pot and mix it well with the onions and ghee.","Add the dal, water, and salt.","Close the lid and seal the valve.","Pressure cook for 12 minutes.","Let the pressure release naturally.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALangar_Dal","pageImageChecked":true},{"title":"Cookbook:Lemon Meringue Pie (British)","name":"Lemon Meringue Pie (British)","ingredients":["8 digestive biscuits (plain/tea biscuits)","2 imperial tbsp (36 ml / 2.4 US tbsp) butter","1 tin (300 ml) sweetened condensed milk","1–2 lemons, zested and juiced","1 egg yolk","3 egg whites","6 imperial tbsp (108 ml / 7.2 US tbsp) caster sugar"],"steps":["Pound the digestive biscuits into crumbs with the end of a rolling pin.","Add sufficient melted butter to the crumbs to make the mixture cohesive. Mix well, then press it into the bottom of a 10 inch (25 cm) diameter, 1 inch deep pie dish. Press down firmly with the tip of a spoon to make the base.","Combine the sweetened condensed milk and egg yolk. Stir gently, then mix in the lemon zest and juice to taste—more will be better, but be careful not to add too much or it will spoil the texture. Do not stir too much.","Pour the filling into the pie dish, covering the biscuit layer.","Whip the egg whites until foamy. Gradually beat in the sugar until you get stiff peaks.","Spoon the meringue into the pie dish, sealing around the edges.","Bake in a moderately cool oven (325 °F / 162 °C) for about 45 minutes until the meringue is a light golden brown. The aim is to cook the meringue and partly cook the centre (unlike, say, Baked Alaska, where only the top of the meringue is flash-cooked).","Remove from the oven, allow to cool, and place in the refrigerator for 2 hours to set.","Enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Meringue_Pie_(British)","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Lemon_Meringue_%2813363901884%29.jpg/960px-Lemon_Meringue_%2813363901884%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jen Arrr","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Curd","name":"Lemon Curd","ingredients":["½ cup (120 ml) lemon juice","2 tablespoons freshly-grated lemon zest","⅓ cup (80 g) white granulated sugar","3 eggs","¼ cup (60 ml) unsalted butter","1 pinch salt (optional, to bring out sweetness and flavor of finished product)"],"steps":["Cut the butter into small chunks.","Put eggs, zest, sugar, and salt into saucepan.","Whisk ingredients in pan until frothy and light in color (1–2 minutes).","Add lemon juice and whisk for 30 seconds.","Add butter chunks.","Set pan on stove burner, turn on heat to medium-to-low, and start whisking contents so they don't coagulate or stick to bottom of pan.","Whisk constantly until butter melts and mixture thickens, then whisk another two minutes. Do not let mixture boil. It should be quite steamy (about 185°F / 85°C).","If desired, pour the mixture through the strainer to remove the zest and any other solids. Work the mixture through the strainer with the spatula; rake mixture off bottom of strainer into bowl.","Pour mixture from bowl into jar to within ¼ inch (0.75 cm) from top, taking care not to get mixture on rim, then seal jar with lid.","Refrigerate to thicken the product further. Store in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Curd","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Lemon_curd-2.jpg/960px-Lemon_curd-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jules","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Impossible Pie","name":"Lemon Impossible Pie","ingredients":["4 eggs","½ cup lemon juice","1⅔ cup milk","1 cup plain flour","½ cup white granulated sugar","1 cup shredded coconut (optional)"],"steps":["Preheat oven to 190°C (375°F).","Whisk all ingredients until thoroughly mixed. The optimal method is to whisk the wet ingredients first and slowly add the dry ingredients while whisking slowly.","Pour into greased baking dish.","Bake until an inserted skewer comes out clean. It should take at least 45 minutes.","Serve hot or cold with ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Impossible_Pie","pageImageChecked":true},{"title":"Cookbook:Lemon Custard Pastry Cups (Pastel de Nada)","name":"Lemon Custard Pastry Cups (Pastel de Nada)","ingredients":["400 grams frozen puff pastry, thawed","2 cups cream","¼ cup all-purpose flour","6 egg yolks","1 cup white granulated sugar","2 tsp lemon zest","1 tbsp icing sugar"],"steps":["Preheat oven to 425°F (220°C).","Roll half the dough out to 14×10-inch rectangle. Use a 4 ½-inch round cookie cutter to out circles.","Press the dough circles into 12 muffin cups. Line each with foil, then fill with pie weights. Freeze about 15 minutes.","Bake pastry shells in bottom third of oven for 10 minutes. Remove foil and weights; let cool for 10 minutes.","Meanwhile, in microwaveable bowl, whisk together cream, flour, egg yolks, sugar, and lemon zest. Microwave at medium for about 8 minutes, or until it reaches the consistency of pudding, whisking every minute or so.","Strain pudding into bowl; let cool for 5 minutes.","Pour pudding into shells. Broil 6 inches from the heat source for 3 minutes. Let cool on rack for 15 minutes","Remove pastries from pan, and refrigerate for about 4 hours.","Sprinkle with icing sugar and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Custard_Pastry_Cups_(Pastel_de_Nada)","pageImageChecked":true},{"title":"Cookbook:Lemon Icing","name":"Lemon Icing","ingredients":["1 egg yolk","2 tablespoons lemon juice","1 pinch of salt","1½ cups confectioner's sugar"],"steps":["Break the egg yolk into a small bowl.","Add the lemon juice and salt; beat lightly.","Gradually beat in confectioner's sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Lemon_shortbread_cookies_with_lemon_royal_icing.jpg/960px-Lemon_shortbread_cookies_with_lemon_royal_icing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"S. Mitchell","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Chicken Pasta","name":"Lemon Chicken Pasta","ingredients":["12 ounces (340 g) boneless skinless chicken breasts, cut into ½-inch (1 cm) thick slices","Salt to taste","Pepper to taste","Oregano to taste","About ½ cups flour","2 tablespoon olive oil","2 ¼-inch (0.5 cm) thick lemon slices","2 artichoke hearts, cut into quarters (canned is fine)","½ cup (120 g) oil-packed sun-dried tomatoes, drained","4 garlic cloves, peeled","½ teaspoon capers","1 pinch crushed red pepper flakes","½ cup (120 ml) dry white wine","3 ounces (¼ cup plus 2 tablespoons / 90 g) heavy cream","1 cup (240 g) loosely-packed fresh spinach","1 pinch fresh rosemary","½ pound (225 g) linguine, cooked al dente and drained"],"steps":["Season the chicken slices with salt, pepper, and oregano.","Dredge chicken in flour, shaking off excess flour.","Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.","Add olive oil.","When oil begins to smoke, add the chicken pieces.","Cook until pieces are seared on both sides (1–2 minutes per side).","Remove chicken to a plate and keep warm, leaving the oil in the pan.","Add the lemon slices to the hot pan and cook until caramelized (about 1 minute per side).","Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.","Add the white wine and cook until reduced to a glaze.","Return the chicken to the pan with the cream, and sauté for 2 minutes.","Add the spinach, rosemary, and cooked linguine.","Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Chicken_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Pasta_with_a_Chicken_Lemon_Cream_Sauce_%28764644143%29.jpg/960px-Pasta_with_a_Chicken_Lemon_Cream_Sauce_%28764644143%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Mollerus from Duluth, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Blueberry Pancakes","name":"Lemon Blueberry Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons granulated sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","1 teaspoon finely-grated lemon zest","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoons unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle","1 cup frozen blueberries"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk lemon zest into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature (20–30 seconds).","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour in batter about ¼ cup at a time to make pancakes. Work in batches, if necessary, to avoid overcrowding.","Sprinkle about 2 tablespoons frozen blueberries over the uncooked side of each pancake as it cooks.","When pancake bottoms are golden brown and tops start to bubble (2–3 minutes) flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil between pancakes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Blueberry_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Blueberry%2C_Lemon%2C_and_Reques%C3%B3n_Cheese_pancakes._-oakland_-mexican_-brunch_%2814867877674%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Cream Sauce","name":"Lemon Cream Sauce","ingredients":["½ cup vermouth","½ cup chicken stock","2 tbsp lemon juice, strained","4 oz (1 stick) chilled butter, cut into 8 pieces","¾ cup heavy cream, whipped","3 tbsp chopped chives or parsley"],"steps":["Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.","Remove from the heat and beat in two pieces of chilled butter.","Set over a very low heat and beat in the rest of the butter, a piece at a time.","Remove from the heat and stir in the whipped cream and chopped herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Cream_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Pasta_with_a_Chicken_Lemon_Cream_Sauce_%28764644143%29.jpg/960px-Pasta_with_a_Chicken_Lemon_Cream_Sauce_%28764644143%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Mollerus from Duluth, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Italian Ice","name":"Lemon Italian Ice","ingredients":["2 cups water","1 cups light corn syrup","½ cup white sugar","⅔ cup lemon juice"],"steps":["In heavy, medium-sized saucepan, stir together water, corn syrup, and sugar.","Heat to boiling over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes.","Remove from heat; cool for 30 minutes. Stir in lemon juice.","Pour mixture into a 9 inch square baking pan. Cover surface with plastic wrap.","Freeze 3–4 hours, or until frozen but still soft in center.","Spoon into blender container; cover. Blend on high speed until mixture becomes white and creamy.","Turn back into the pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Italian_Ice","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Lemon Mayonnaise","name":"Lemon Mayonnaise","ingredients":["8 egg yolks","½ cup extra-virgin olive oil, divided","2 tbsp freshly-squeezed lemon juice","1 tsp cayenne pepper","¾ tsp salt","¾ tsp white pepper","2 tsp finely-grated lemon zest"],"steps":["Whisk together all ingredients except for oil in a large bowl.","One tablespoon at a time, slowly drizzle in oil while continually and vigorously whisking. Do not stop whisking, or the mayonnaise may separate.","Keep refrigerated for up to 3 weeks in a nonreactive container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Mayonnaise","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Mayonnaise_ingredients_as_of_1903.png/960px-Mayonnaise_ingredients_as_of_1903.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The Boston Cooking School magazine","licence":"Public domain"},{"title":"Cookbook:Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)","name":"Lechon Paksiw (Pork Roast Leftovers in Sweet and Sour Sauce)","ingredients":["1–3 lbs roast pork leftovers","6–12 cups water","½ cup cane vinegar","⅓ cup soy sauce","1–2 cups liver sauce","1 head of garlic, cloves crushed","1–2 tbsp coarse black pepper","1–2 tbsp brown sugar","1 banana blossom","½ cup corn starch (mixed with ½ cup water)","1 bay leaf"],"steps":["In a large pot, heat 12 cups of water to a brisk boil on high heat.","Reduce heat to low.","Add in roast pork leftovers, and all dry ingredients (garlic, black pepper, brown sugar, banana blossom, bay leaf), allow to sit for 30 minutes.","Once all pieces of the leftover pork is tender (almost falling off the bone), add in vinegar, liver sauce and soy sauce. Let sit for 15 minutes.","Add in diluted cornstarch to thicken sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALechon_Paksiw_(Pork_Roast_Leftovers_in_Sweet_and_Sour_Sauce)","country":"Philippines","pageImageChecked":true},{"title":"Cookbook:Lefse (Norwegian Potato Flatbread)","name":"Lefse (Norwegian Potato Flatbread)","ingredients":["8 cups boiled and mashed russet potatoes, still hot","½ cup melted butter","3 cups unbleached flour","2 tablespoons granulated sugar","2 teaspoons salt","1 cup cream"],"steps":["Mix mashed potatoes with melted butter.","If preparing ahead, refrigerate mixture overnight, and take the potatoes out one hour before beginning the rest of the preparation.","Mix sugar, salt, cream, and potato mixture in a large bowl. Gradually stir in flour.","Using about 2 tablespoons (or a golf ball-sized chunk) of mix at a time, roll mix into flat, round shapes on a flat, smooth surface. Use flour to keep the mix from sticking to the surface and the rolling pin.","Place the round lefse on the griddle, cook until browned on bottom. Flip and repeat.","Add toppings, and serve hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALefse_(Norwegian_Potato_Flatbread)","country":"Norway","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/1_-_Lefse_Class_%289928716906%29.jpg/960px-1_-_Lefse_Class_%289928716906%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leslie Seaton from Seattle, WA, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Lekhchef (Algerian Raisin Drink)","name":"Lekhchef (Algerian Raisin Drink)","ingredients":["1 L water","2 cinnamon sticks","150 g raisins, rinsed well","Sugar to taste","Orange blossom water","Rose water"],"steps":["Combine the water and cinnamon sticks in a saucepan. Bring to a boil.","Add the raisins to the boiling water, and simmer over low heat.","Sweeten drink to taste with sugar, and stir over very low heat to dissolve sugar.","Remove from the heat, remove the cinnamon sticks, and let the drink completely cool down.","Flavour with orange blossom water and rose water.","Put the beverage in the refrigerator and serve very cold with or without raisins."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALekhchef_(Algerian_Raisin_Drink)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Lemon Drizzle Cake","name":"Lemon Drizzle Cake","steps":["Preheat the oven to . Grease and line a square cake tin.","Beat the butter and sugar in a mixing bowl, until soft and fluffy.","Beat in the eggs, one at a time, then lemon juice and zest.","Fold the flour and baking powder into the mixture.","Spoon the mixture into the cake tin.","Bake for 25 minutes until a skewer inserted into the center comes out clean.","Transfer the cake to a wire rack and leave it to cool.","Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.","Drizzle the icing over the cake.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Drizzle_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Coffee_lemon_drizzle_cake_Gibberd_Garden_Harlow_Essex_England_03_darker.jpg/960px-Coffee_lemon_drizzle_cake_Gibberd_Garden_Harlow_Essex_England_03_darker.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acabashi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Leben (Middle Eastern Sour Milk)","name":"Leben (Middle Eastern Sour Milk)","ingredients":["1 gallon homogenized whole milk","1 cup unflavored (plain) yogurt","1 quart half and half cream (optional)","1 teaspoon citric acid (optional)","1 teaspoon sugar (optional)"],"steps":["Add the milk to a large pot. Boil until it starts to foam.","Turn off the heat and wait for the milk to cool to room temperature.","Stir in the yogurt and half and half.","To make your leben more sour, boil the mixture and add the citric acid along with it until it starts to foam. To make your leben more sweet, boil the mixture and add the sugar along with it until it starts to foam. It is not recommended to add the sugar and citric acid together in your leben. This will worsen its taste.","Stir well, cover with a towel, and let rest overnight at room temperature.","Uncover and stir, then enjoy.","To preserve your leben, cool it as a regular dairy product."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALeben_(Middle_Eastern_Sour_Milk)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Lben_1_cropped.jpg/960px-Lben_1_cropped.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sabah HAANA","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Leek, Parsley, and Cheddar Mash","name":"Leek, Parsley, and Cheddar Mash","ingredients":["600 g (1.3 lb) Maris Piper potatoes, peeled and cut into chunks","4 teaspoons olive oil","1 large leek, trimmed, halved and sliced","1½ cups (125 g/4.4 oz) grated Cheddar cheese","¼ cup () parsley leaves, chopped","¼ stick () butter, diced","3–4 tablespoons milk (optional)"],"steps":["Boil the potatoes in a medium pot filled with water for 15–20 minutes until tender.","Meanwhile, heat 3 teaspoons oil in a lidded frying pan over a low-medium heat.","In the frying pan, cook the leeks for 10 minutes, covering with the lid, until softened.","Drain the potatoes and leave for 5 minutes to steam-dry.","Transfer the potatoes to a large bowl and mash them with leeks, cheese, butter and most of the parsley.","Set aside for 5 minutes to allow the butter and cheese to melt. Stir briefly to combine. For a creamier mash, stir in the milk.","Serve with the remaining parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALeek%2C_Parsley%2C_and_Cheddar_Mash","pageImageChecked":true},{"title":"Cookbook:Lemon Cake with Lemon Glaze","name":"Lemon Cake with Lemon Glaze","ingredients":["2 cups all-purpose flour","½ cup granulated sugar","½ cup unsalted butter, softened","2 eggs","1 tsp baking powder","½ tsp salt","½ cup milk","1 tsp vanilla extract","Zest of 1 lemon","½ cup powdered sugar (for glaze)","Juice of 1 lemon (for glaze)"],"steps":["Preheat your oven to 350°F (180°C) and line the baking pan with parchment paper, leaving some overhang for easy removal later.","In a mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy.","Add the eggs, one at a time, mixing well after each addition.","In another bowl, whisk together the all-purpose flour, baking powder, and salt.","Gradually add the dry mixture to the wet mixture, alternating with the milk. Begin and end with the dry mixture. Mix until just combined.","Stir in the vanilla extract and lemon zest.","Pour the batter into the prepared baking pan and spread it evenly.","Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden brown.","While the cake is baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.","Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.","Using the parchment paper overhang, carefully lift the zondo out of the pan and place it on a wire rack.","While the cake is still warm, drizzle the lemon glaze over the top, allowing it to soak in.","Let the cake cool completely before cutting it into squares.","Enjoy your homemade zondo squares!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Cake_with_Lemon_Glaze","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Glazed_lemon_pound_cake_in_basket.jpg/960px-Glazed_lemon_pound_cake_in_basket.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"www.WorthTheWhisk.com","licence":"CC BY 2.0"},{"title":"Cookbook:Lemonade","name":"Lemonade","ingredients":["1 cup (250 ml/8.5 oz) fresh lemon juice","¾–1 cup (160–225 g/5.6–7.9 oz) white or turbinado sugar","5–6 cups (1.2–1.5 L) water"],"steps":["Combine the lemon juice and sugar in a pitcher or jug. Stir until the sugar is dissolved.","Stir in the water.","Chill and/or serve over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemonade","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Lemonade_and_teacup.jpg/960px-Lemonade_and_teacup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Lentil Rice Loaf","name":"Lentil Rice Loaf","ingredients":["½ cup lentils","2½ cups vegetable stock","1 bay leaf","½ cup brown rice (not all will be used)","1 egg, beaten","About 2 tablespoons seasoned bread crumbs","½ finely-chopped onion","1 tablespoon olive oil"],"steps":["Combine the lentils and the bay leaf with 1½ cups of the stock. Cover and simmer for approximately 45 minutes, or until lentils are tender but not falling apart (they should offer slight resistance to the bite). You may need to add additional stock during cooking; the lentils should remain covered.","Meanwhile, cook the brown rice in 1 cup of the stock: bring the stock to a boil, add rice, reduce heat to low, cover, and cook at the lowest heat for 50 minutes.","Empty about three-quarters of the rice into a bowl, along with lentils. A little liquid from the lentils should be added—maybe 2–3 tablespoons worth, but not too much.","Add the egg, onion, olive oil, and bread crumbs to the lentil-rice mixture. Adjust ratio of rice to lentils by adding more rice if desired. Mix in bread crumbs until mixture holds together.","Place mixture in a small greased baking dish, and bake at 350°F for 35 minutes, or until a crust is formed around the edge.","Allow to cool for at least 10 minutes before cutting and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALentil_Rice_Loaf","pageImageChecked":true},{"title":"Cookbook:Lemon Poppy Seed Muffins (Glazed)","name":"Lemon Poppy Seed Muffins (Glazed)","ingredients":["⅓ cup (80 ml) milk","¼ cup (60 ml) vegetable oil","⅔ cup (160 ml) nonfat lemon yogurt","1 egg","1 ¾ cups (300 g) all-purpose flour","¼ cup (60 g) white granulated sugar","2 tbsp poppy seeds","1 tbsp lemon zest","¼ tsp lemon extract","2½ tsp baking powder","½ tsp baking soda","½ tsp salt","½ cup (120 g) confectioners' sugar","2 ½ tsp lemon juice"],"steps":["Preheat the oven to 400°F (200°C).","Grease a 12-cup muffin tin with cold butter.","Sift the flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.","In a separate bowl, mix the milk, oil, lemon yogurt, and egg together.","Fold the dry ingredients into the wet mixture in three steps. Take care not to over-mix the batter.","Divide the batter between the muffin cups.","Bake for 16 minutes, or until golden brown. Muffins should be springy to the touch and a toothpick stuck in will come out clean.","While muffins are baking, prepare the glaze: Stir confectioners' sugar with the lemon juice until smooth.","Drizzle muffins with glaze.","Let cool on rack for 10 minutes and remove from muffin tin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Poppy_Seed_Muffins_(Glazed)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Lemon_Poppy_Seed_Muffins_-_8562397608.jpg/960px-Lemon_Poppy_Seed_Muffins_-_8562397608.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thriving Vegetarian","licence":"CC BY 2.0"},{"title":"Cookbook:Lemon Sharbat","name":"Lemon Sharbat","ingredients":["1 cup water","3 tablespoons fresh lemon juice","1 teaspoon sugar","1 pinch salt","Black pepper to taste","Black salt to taste"],"steps":["Mix lemon juice and water.","Add sugar and salt.","Add black pepper and black salt to taste.","Stir well and serve over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Sharbat","pageImageChecked":true},{"title":"Cookbook:Lemon Sponge","name":"Lemon Sponge","ingredients":["1 cup (225 g/7.9 oz) granulated sugar","3 tablespoons flour","1 lemon, zested and juiced","2 eggs, separated","1 tablespoon butter","1 pinch of salt","1 cup (250 ml/8.5 oz) milk"],"steps":["Lightly beat egg yolks.","Mix the sugar and flour together, then add the lemon juice and zest, yolks, butter and salt.","Stir in the milk and mix well.","Whip the egg whites until stiff and fold into the first mixture.","Pour batter into custard cups or ramekins.","Set the cups in a pan of hot water and bake at for about 40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Sponge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Lemon_sponge_cake_recipe_card_-_Michigan_circa_1950.jpg/960px-Lemon_sponge_cake_recipe_card_-_Michigan_circa_1950.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SJW","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lemon Rosemary Pork Tenderloin","name":"Lemon Rosemary Pork Tenderloin","ingredients":["1 medium onion, finely chopped","2 tablespoon olive or canola oil","1 tablespoon lemon juice","1 teaspoon minced fresh rosemary","1 teaspoon minced fresh thyme","1 teaspoon grated lemon peel","1 garlic clove, minced","½ teaspoon salt","½ teaspoon pepper","2 ea. (2 lb / 900 g) pork tenderloins"],"steps":["Combine the chopped onion, oil, lemon juice, rosemary, thyme, lemon peel, minced garlic, salt, and pepper. Rub this mixture over tenderloins.","Let the tenderloins marinate, refrigerated, for as long as you want, or just immediately proceed with cooking.","Place the meat on a rack in a shallow roasting pan.","Bake uncovered at 400°F (205°C) or until a meat thermometer reads 160°F (70°C).","Cover with foil and let stand 10 minutes before slicing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Rosemary_Pork_Tenderloin","pageImageChecked":true},{"title":"Cookbook:Lemon Poppy Seed Pancakes","name":"Lemon Poppy Seed Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","1 teaspoon finely-grated lemon zest","1 teaspoon poppy seeds","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoons unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk lemon zest and poppy seeds into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Poppy_Seed_Pancakes","country":"United States","pageImageChecked":true},{"title":"Cookbook:Lemon Pickle II","name":"Lemon Pickle II","ingredients":["8 small or 4 large lemons","½ cup salt","¼–½ cup sugar","4 small green chiles, finely chopped","1 tablespoon yellow mustard seed","1 tablespoon ground ginger","1 teaspoon fenugreek seed","¼ teaspoon turmeric powder","1–2 star anise pods"],"steps":["Cut lemons into small pieces, and place in a bowl.","Cover with salt and set aside for at least 4 hours (24 is better).","Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis in a pan over high heat, shaking constantly—don't burn them!","Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2–3 minutes until the sugar has dissolved. If there isn't enough juice, add 1–2 tablespoons water.","Add the spices and sugar mixture to the bowl of lemons, and mix together well.","Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.","Set aside to mature for 1 month."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Pickle_II","country":"India","pageImageChecked":true},{"title":"Cookbook:Lemon Rice","name":"Lemon Rice","ingredients":["4 cups cooked white rice","1 tsp mustard seeds","3 tbsp sesame oil (also called til/gingely oil or NaLEnnai)","2 tbsp split peas","2 tbsp groundnuts (peanuts)","½ tsp asafoetida (heengh/perungayum)","3–4 dry red chillies, broken into pieces","4–5 curry leaves","2 lemons, juiced, or 4 tbsp lemon concentrate","1 tsp turmeric powder","¾ tbsp salt"],"steps":["Heat the oil in a pan.","Add groundnuts and split-peas, and fry until golden brown.","Add mustard seeds, asafoetida, curry leaves, and red chillies. Wait until the mustard seeds sputter.","Mix in a little salt, turmeric powder and lemon concentrate.","Let it boil and reduce.","Remove pan from stove, add to the rice, and mix well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Rice","country":"India","pageImageChecked":true},{"title":"Cookbook:Lentil, Potato, and Tomato Curry","name":"Lentil, Potato, and Tomato Curry","ingredients":["1 cup red split lentils","4 cups water","1 teaspoon salt","1 bay leaf","1 tablespoon margarine or butter","1 tablespoon olive oil","2 large potatoes, cut into ½ inch cubes","1 teaspoon turmeric","½ teaspoon cayenne pepper","28 ounces canned diced tomatoes","2 teaspoons garam masala","1 teaspoon honey or sugar"],"steps":["In a large pot, combine and cook water, lentils, salt and bay leaf.","In a large frying pan, combine potatoes, turmeric, cayenne pepper, olive oil and margarine. Fry for 5–10 minutes.","Add potato mixture to the pot with the lentils along with all remaining ingredients. Cook until the potatoes are soft and tender.","Remove bay leaf before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALentil%2C_Potato%2C_and_Tomato_Curry","country":"India","pageImageChecked":true},{"title":"Cookbook:Lentil, Barley, and Tomato Soup","name":"Lentil, Barley, and Tomato Soup","ingredients":["1 cup (240 ml) lentils","2 heaped tablespoons (30 ml) barley","1 tablespoon (15 ml) butter","1 onion, diced","3 cups (720 ml) water","2 tomatoes, peeled, seeded, and diced","Salt to taste","Pepper, to taste"],"steps":["Soak the lentils and barley together overnight, then drain. This step is optional.","Fry the onion in the butter until soft.","Add the lentils, barley, and water.","Cook until the lentils are tender—this will take longer if grains are not soaked.","Add the tomatoes when the soup is almost ready.","Purée with a food mill, blender, or food processor.","Reheat and adjust the seasoning."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALentil%2C_Barley%2C_and_Tomato_Soup","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Lentil Burgers","name":"Lentil Burgers","ingredients":["1½ cups dried lentils, picked through","3–4 cups water or vegetable stock","1 tbsp garlic salt","1 tbsp butter","1 tsp olive oil","1 medium to large carrot, finely diced","1 stalk celery, finely diced","2 tbsp minced onion","4 tbsp dried parsley","1–2 tbsp Worcestershire sauce","2 whole eggs","¼–1 cup plain or Italian bread crumbs","Salt to taste","Pepper to taste"],"steps":["Place the lentils in a large saucepan, and add water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, as some may require soaking before cooking).","Cook for the approximate time as suggested by the lentil package (usually 30–45 minutes at a boil).","Place the cooked lentils into a fine sieve and allow to drain and cool.","Sauté the carrot and celery in the butter and oil over medium heat until softened (about 10 minutes).","Just before the carrot and celery are done, add the dried onion and parsley.","Place the drained and cooled lentils in a large bowl, add the carrot mixture, and mash everything with a potato masher. Don't over-mash; it is fine to leave some of the lentils whole.","Taste and adjust seasoning if necessary.","Add the eggs and about ¼ cup bread crumbs, and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist but not wet mixture.","Form mixture into patties. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least 1 hour.","To cook, it is best to use either a large sauté pan or a griddle on the grill—these burgers don't do well on grill grates. Cook over medium to medium-high heat until warmed through and a nice crust has formed on the outside. Depending on the thickness of the burgers, this will take anywhere from 3–7 minutes per side.","To serve, you can place on a bun with the usual accoutrements or go crazy with whatever you think will go (garlic aioli, roasted peppers, etc). You could also serve without the bun with grilled pineapple, barbecue sauce, etc—the choices are endless."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALentil_Burgers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Lentil_Burger_with_pesto_and_hot_chilli_sauce_-_Lentil_As_Anything.jpg/960px-Lentil_Burger_with_pesto_and_hot_chilli_sauce_-_Lentil_As_Anything.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Lemon Puddings (Baked)","name":"Lemon Puddings (Baked)","ingredients":["Zest and juice of 1 large lemon","3 eggs, beaten","½ cup (110 g/3.9 oz) caster sugar, plus extra for dusting","1 stick () unsalted butter, softened, plus extra for greasing","½ cup (60 ml/2 fl oz) white wine","¼ cup () brandy","1 teaspoon rose water","1 sheet () ready-rolled puff pastry","All-purpose flour for dusting"],"steps":["Preheat the oven to .","Cream the butter and sugar in a mixing bowl until light and fluffy.","Beat in the eggs, then the wine and brandy.","Stir in lemon zest and juice.","Grease a ovenproof bowl. Unroll the pastry on a floured surface.","Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry.","Pour in the mixture.","Bake for 30 minutes until the top is a light brown in color.","Take the pudding out of the oven and leave it to cool.","Dust the pudding with a little extra sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon_Puddings_(Baked)","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bb/Pound_Cake_Bread_Pudding_with_Lemon_Sauce_-_Flickr_-_scubadive67.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"James from Boulder, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Lemonade (Extra-sour)","name":"Lemonade (Extra-sour)","ingredients":["about 6 medium lemons, juiced to yield 1 cup (250 ml/8.5 oz) juice","3¼ cups (850 ml/29 oz) water","¾ cup superfine sugar (160 g/5.6 oz)"],"steps":["Juice the lemons on a citrus reamer. Rolling the lemons on the counter with moderate pressure prior to juicing will result in more juice from each lemon. Try to keep out the seeds. If you prefer lemonade with no pulp, strain the juice to remove it.","Dissolve the sugar in the water. Heat may be helpful if using a large amount of sugar.","Combine the juice and sugar water in a pitcher. Stir well.","Chill or serve over ice cubes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemonade_(Extra-sour)","pageImageChecked":true},{"title":"Cookbook:Lemon-Lime Soda I","name":"Lemon-Lime Soda I","ingredients":["2 whole lemons, washed","4 whole limes, washed","½ cup (120 ml) white sugar","4 tsp (20 ml) lime juice","Carbonated water, as needed"],"steps":["Remove the zest from the lemons and limes in strips, leaving behind the bitter white pith.","Combine the sugar and zest in a container, and let this sit in the fridge for 24 hours. The sugar will extract the liquid from the citrus peels and produce a syrupy liquid.","Strain the solids out of the peel and sugar mixture.","Mix the peel and sugar mixture with lime juice. This should produce slightly under ½ cup (120 ml) of syrup.","To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon-Lime_Soda_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Lemon_lime_soda.jpg/960px-Lemon_lime_soda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Corn cheese","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lemon-Lime Soda II","name":"Lemon-Lime Soda II","ingredients":["3 drops lemon oil","3 drops lime oil","1 tsp (5 mL) 150+ proof unflavored spirit OR a mixture of ½ tsp (2.5 mL) gum arabic with ½ tsp (2.5 mL) water","1 tsp (5 mL) citric acid","4 tsp (20 mL) water","6⅔ oz (200 mL) water","1½ cups (360 mL) white sugar"],"steps":["Combine the spirit or gum arabic water and oils together in a small cup, mixing well. Set aside.","Transfer this mixture into a larger container.","Put the citric acid, water, and white sugar into the container. Stir well.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALemon-Lime_Soda_II","pageImageChecked":true},{"title":"Cookbook:Lentils and Rice (Mjeddrah)","name":"Lentils and Rice (Mjeddrah)","ingredients":["½ cup brown lentils, soaked an hour or more","½ cup onion, sliced","A little chopped carrot, celery, etc. (optional)","2 tablespoons olive oil","½ cup long grain brown rice, rinsed","3 cups water","½ teaspoon whole or ground cumin","Minced garlic (optional)","Dried chile pepper (optional)","½ cinnamon stick (optional)","A few cardamom pods (optional)","Salt to taste","Pepper to taste"],"steps":["Pick over the lentils to remove any stones.","Sauté the onion and any other vegetables in the olive oil for a minute or two.","If desired, sauté the rice for a short time, but do not let it burn.","Add the rice, water, cumin, garlic, chili pepper, cinnamon, and cardamom to the pot of onions. Bring to a boil, cover, and simmer for 40 minutes to 1 hour. You will have to check it occasionally and add water—the final product should have some liquid but should not be very soupy. It is finished when the rice and lentils are both no longer crunchy.","Season with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALentils_and_Rice_(Mjeddrah)","country":"Lebanon","pageImageChecked":true},{"title":"Cookbook:Lettuce Soup","name":"Lettuce Soup","ingredients":["Stock","2 bunches of sorrel, washed and cut up","1 bunch of endive, washed and cut up","1 head of lettuce, washed and cut up","1 small bunch of chervil, washed and cut up","1 stick of celery,washed and cut up","1 carrot, washed and cut up","1 onion, peeled and cut up","Sliced French bread, toasted","Parmesan cheese, grated"],"steps":["Boil everything except for the bread and cheese in the stock for an hour.","Put some slices of toasted French roll into a bowl, and pour the soup over them.","Serve with grated Parmesan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALettuce_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Leaf_Lettuce_in_a_bowl_of_soup_20131218.jpg/960px-Leaf_Lettuce_in_a_bowl_of_soup_20131218.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BreakdownDiode","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Leong's Cashew Chicken","name":"Leong's Cashew Chicken","steps":["Debone and cut chicken breasts into bite-sized pieces.","Beat eggs and mix with milk.","Combine flour and salt.","Dip breasts into egg/milk combination, then into flour.","Deep fry the chicken until golden and cooked through.","For the sauce, heat broth in a saucepan on low to medium heat.","Make a cornstarch slurry with the cornstarch and cold water. Set aside.","Add oyster sauce and soy sauce to the broth. Continue heating the sauce.","Add the cornstarch slurry as needed to thicken the sauce until it reaches the desired consistency.","Serve chicken on fried rice, cover liberally with sauce, and garnish with cashews and green onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALeong's_Cashew_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Springfield-style_cashew_chicken_without_rice%2C_Hong_Kong_Inn%2C_Springfield%2C_Missouri.jpg/960px-Springfield-style_cashew_chicken_without_rice%2C_Hong_Kong_Inn%2C_Springfield%2C_Missouri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ser Amantio di Nicolao","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lime and Mascarpone Cheesecake","name":"Lime and Mascarpone Cheesecake","ingredients":["500 g mascarpone cheese or plain cream cheese","4 limes (preferably unwaxed)","200 g ginger nut biscuits, crushed or ground in a food processor","50 g butter","Icing sugar to taste"],"steps":["Melt the butter in a saucepan and add the biscuit crumbs. Press firmly into a 20 cm diameter loose-bottomed pan and put aside.","Put the mascarpone in a bowl and beat until firm.","Add the juice of 3 of the limes and the grated or zested rind of all 4 into the cheese. Stir, adding icing sugar to taste.","Spread the cheese mixture over the biscuit base and chill for an hour or so before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALime_and_Mascarpone_Cheesecake","pageImageChecked":true},{"title":"Cookbook:Light Fluffy Pancakes","name":"Light Fluffy Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoon unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup until room temperature (20–30 seconds).","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in 1–2 teaspoons water if necessary to make a thick but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, ladle in batter about ¼ cup at a time to make pancakes. Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble (2–3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil between batches of pancakes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALight_Fluffy_Pancakes","pageImageChecked":true},{"title":"Cookbook:Liberian Chicken Gravy","name":"Liberian Chicken Gravy","ingredients":["3 lb chicken, cut into medium pieces","Salt to taste","Ground red or black pepper to taste","2 tablespoons chicken bouillon cube","2 medium-size onions, neatly chopped","4 fresh tomatoes","4 medium-size red bell pepper","5 cloves of garlic","½ cup basil and parsley","½ cup vegetable oil","2 tablespoons tomato paste","2 lb any type of dried fish steak of your choice, cleaned","Smoked paprika (optional)","1 teaspoon ginger powder","1 teaspoon cayenne pepper","2 medium-size habanero pepper, neatly chopped","1 pound large shrimp, cleaned"],"steps":["In a medium-size saucepan, boil the chicken with salt, pepper, some chopped onions, and 1 tablespoon of the chicken bouillon. Let them cook until tender—the cooking time varies according to the chicken.","Remove the chicken to a bowl, reserving the stock.","In a blender, purée the tomatoes, red bell pepper, onions, garlic, basil, and parsley.","Add ½ cup oil to a pot, then add the blended mixture followed by the tomato paste. Allow it to cook for about 15 minutes, stirring the pot frequently as the sauce simmers.f","Add the reserved chicken broth, then the chicken, dried fish, smoked paprika, ginger powder, cayenne pepper, and habanero pepper. Let simmer for about 10 minutes.","Add the shrimp and cook for about 5 minutes.","Adjust the stew with water, broth, and/or bouillon cubes if needed.","Enjoy with any complimentary dish of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Chicken_Gravy","country":"Liberia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Chicken_Gravy_02.jpg/960px-Chicken_Gravy_02.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nandhinikandhasamy","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Liberian Country Beans Torborgee","name":"Liberian Country Beans Torborgee","ingredients":["48 oz dried beans","4 cups vegetable broth","2 medium size onions, neatly chopped","1 cup water","22 oz seitan","2 habanero pepper, neatly chopped","1 cup palm oil","½ teaspoon country soda or 2 pinches of baking soda, dissolved in warm water","1 teaspoon of salt or to taste"],"steps":["Pick over the beans and remove any unwanted ones. You may soak them overnight to reduce the cooking period. Place beans in a pot and cover with water. Boil until tender, adding water if needed.","Drain and mash the beans to your preferred consistency.","Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans along with the onions, 1 cup water, seitan, and habanero pepper. Boil for about 20–25 minutes.","Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.","Stir in the potash and salt to taste.","Remove from the heat and let rest for about 5 minutes.","Enjoy with any complimentary dish of your choice such as bread, rice, or garri."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Country_Beans_Torborgee","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Jollof Rice","name":"Liberian Jollof Rice","ingredients":["2 large chicken breasts, cut into cubes","Salt to taste","Chile powder to taste","1 cup vegetable oil","1 large sweet onions, neatly chopped","2 pounds boiled pork or beef, cut into cubes","2 bags of frozen mixed vegetables (such as sweet corn, string beans, etc), thawed and drained","2 medium-size cans of tomato paste","4 chicken bouillon cubes, crushed","3 pounds steamed shrimp (optional)","2 cups diced bell pepper","5 cups rice, rinsed"],"steps":["Season the chicken with salt and red pepper. Leave it to stand for about 5 minutes.","In a frying pan, brown the chicken in hot vegetable oil. Then transfer the chicken to a large pot.","In the same frying pan, add the onions and beef or pork. Fry lightly and add to the pot with the chicken.","Combine the mixed vegetables, tomato paste, bouillon cubes, salt to taste, shrimp, and bell pepper. Leave to simmer for about 10 minutes.","Add the rice, stir well, and cook over low heat for about 40–45 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Jollof_Rice","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Potato Greens","name":"Liberian Potato Greens","ingredients":["3 large bunches of sweet potato greens (see notes)","Vegetable oil","2 big onions, neatly chopped","2 lbs meat, cut into medium cubes","Seasoned salt to taste","Onion powder to taste","Chicken bouillon cubes, crushed","Ground red or black pepper to taste"],"steps":["Wash the potato greens very well, and remove the leaves from the stems. Chop the leaves into small pieces and set aside.","Heat a few tablespoons of oil in a large pot. Add the onions and meat, and cook until almost done. Remove from the pot and set aside.","Add the potato greens, and fry for about 15 minutes or until tender. Stir frequently to prevent burning.","Add enough water to cover the greens, and season to taste with salt, onion powder, bouillon cubes, and ground pepper.","Cook over medium heat until all the water is gone, stirring frequently.","Remove from the heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Potato_Greens","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Palm Oil Stew","name":"Liberian Palm Oil Stew","ingredients":["1 cup palm oil","1 onion, finely chopped","2 cloves of garlic, minced","1 green bell pepper, diced","1 red bell pepper, diced","1 Scotch bonnet chile pepper, finely chopped (optional, for spiciness)","1 pound chicken, cut into pieces","2 cups chicken broth","1 pound fish, cut into steaks or fillets","½ pound okra, sliced","1 eggplant, diced","Salt, to taste","Ground black pepper, to taste"],"steps":["In a large pot, heat the palm oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.","Stir in the diced green and red bell peppers and chopped Scotch bonnet pepper (if using). Cook for a few minutes until the peppers start to soften.","Add the chicken pieces to the pot and cook until they are lightly browned on all sides.","Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.","Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the stew for an additional 5–10 minutes, or until they are cooked through.","Stir in the sliced okra and diced eggplant. Let the stew simmer for another 5–7 minutes, or until the vegetables are tender.","Season the stew with salt and ground black pepper to taste. Adjust the seasoning according to your preference.","Remove the pot from the heat and let the stew rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Palm_Oil_Stew","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Pepper Soup","name":"Liberian Pepper Soup","ingredients":["2 tablespoons palm oil","1 onion, finely chopped","2 cloves of garlic, minced","1 ginger, grated","2 Scotch bonnet chile peppers, finely chopped","1 bay leaf","1 pound chicken, cut into pieces","4–5 cups chicken broth","1 pound fish, cut into steaks or fillets","1 plantain, peeled and sliced","1 carrot, sliced","Salt to taste","Ground black pepper, to taste"],"steps":["In a large pot, heat the palm oil over medium heat.","Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.","Stir in the chopped Scotch bonnet peppers and bay leaf. Cook for a few minutes to release the flavors.","Add the chicken pieces to the pot and cook until they are lightly browned on all sides.","Pour in the chicken broth and bring the mixture to a simmer. Cover the pot and let the chicken cook for about 20–25 minutes, or until it is fully cooked and tender.","Once the chicken is cooked, add the fish steaks or fillets to the pot and let them simmer in the soup for an additional 5–10 minutes, or until they are cooked through.","Stir in the sliced plantain and carrot. Let the soup simmer for another 5–7 minutes, or until the vegetables are tender.","Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference and desired level of spiciness.","Remove the pot from the heat and let the soup rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Pepper_Soup","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Cassava Leaf Soup","name":"Liberian Cassava Leaf Soup","ingredients":["2 pounds cassava leaves, fresh or frozen","1 pound meat (beef, chicken, or fish), cut into bite-sized pieces","1 onion, finely chopped","2–3 cloves of garlic, minced","1 piece of ginger, grated","2–3 Scotch bonnet chile peppers, finely chopped","2 tablespoons palm oil","4–5 cups chicken broth or water","1 sweet potato, peeled and diced","1 plantain, peeled and sliced","Salt, to taste","Ground black pepper, to taste"],"steps":["If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.","In a large pot, heat the palm oil over medium heat.","Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.","Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.","Add the meat to the pot and cook until it is browned on all sides.","Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.","Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.","Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.","Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.","Remove the pot from the heat and let the soup rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Cassava_Leaf_Soup","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Fried Fish","name":"Liberian Fried Fish","ingredients":["2 pounds fresh fish (tilapia, snapper, or any firm white fish)","1 cup all-purpose flour","1 teaspoon salt","½ teaspoon ground black pepper","½ teaspoon paprika","½ teaspoon garlic powder","½ teaspoon onion powder","½ teaspoon cayenne pepper (optional)","½ cup buttermilk","Vegetable oil, for frying"],"steps":["Clean and gut the fish, removing any scales and innards. Rinse the fish thoroughly under cold running water and pat them dry with paper towels.","In a large bowl, mix the all-purpose flour, salt, ground black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).","Pour the buttermilk into another bowl.","Dip each fish into the buttermilk, allowing any excess to drip off, and then coat the fish with the seasoned flour mixture, pressing the flour onto the fish to adhere.","Heat about 1 inch of vegetable oil in a deep frying pan or pot over medium-high heat. To test if the oil is hot enough, drop a small piece of bread into the oil; it should sizzle and turn golden brown.","Carefully place the coated fish in the hot oil, working in batches if necessary to avoid overcrowding the pan.","Fry the fish for about 3–4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the fish during frying.","Remove the fried fish from the oil and place them on a plate lined with paper towels to drain any excess oil.","Serve the fish hot, with your favorite side dishes like plantains, rice, or salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Fried_Fish","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Fufu","name":"Liberian Fufu","ingredients":["2 pounds cassava, yams, or plantains","Water"],"steps":["Peel and cut the cassava, yams, or plantains into chunks, and place them in a large pot.","Add enough water to cover the vegetables, and bring the pot to a boil over high heat.","Reduce the heat to medium and let the vegetables simmer until they are tender and easily pierced with a fork.","Drain the water from the cooked vegetables, and transfer them to a large bowl.","Use a potato masher, or mortar and pestle to pound the vegetables into a smooth, thick paste. You can also use a stand mixer or food processor for this step.","Continue pounding and kneading the mixture until it forms a smooth and stretchy dough-like consistency. This process may take some time and effort, but it is essential for achieving the right texture.","Once the fufu has reached the desired consistency, shape it into small balls or serve it as a large mound on a serving platter.","Serve with various soups and stews. It can be used as a utensil to scoop up the soup or stew."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Fufu","country":"Liberia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Fufu_powder_at_the_Liberian_Marketplace_in_Sinkor.jpg/960px-Fufu_powder_at_the_Liberian_Marketplace_in_Sinkor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jefferson Krua","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Liberian Fried Plantains with Beans","name":"Liberian Fried Plantains with Beans","ingredients":["3 ripe plantains","Vegetable oil, for frying","1 onion, finely chopped","2 cloves of garlic, minced","1 cup cooked beans (black-eyed peas or kidney beans)","1 teaspoon ground paprika","½ teaspoon ground black pepper","Salt, to taste"],"steps":["Peel the ripe plantains and cut them into diagonal slices, about ½ inch thick.","In a large frying pan, heat vegetable oil over medium-high heat.","Fry the plantain slices in batches until they are golden brown and crispy on both sides. Use a slotted spoon to transfer the fried plantains to a plate lined with paper towels to drain any excess oil.","In the same frying pan, sauté the chopped onion and minced garlic until they become translucent and fragrant.","Add the cooked beans to the pan and mix well with the onions and garlic.","Season the beans with ground paprika, ground black pepper, and salt to taste. Stir to coat the beans evenly with the spices.","Cook the bean mixture for a few minutes until it is heated through.","Serve the fried plantains alongside the seasoned beans and enjoy this delightful and flavorful Liberian dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Fried_Plantains_with_Beans","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Collard Greens Stew","name":"Liberian Collard Greens Stew","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 red bell pepper, diced","1 green bell pepper, diced","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (optional, for heat)","1 bunch of fresh collard greens, washed and chopped","Salt, to taste","2 cups vegetable broth (or water)"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.","Stir in the diced tomato, red bell pepper, and green bell pepper. Cook for a few minutes until the vegetables are softened.","Add the chopped collard greens to the pot and mix well with the sautéed vegetables.","Season the stew with ground paprika, ground cayenne pepper (if using), and salt to taste. Stir to coat the collard greens and vegetables with the spices.","Pour in the vegetable broth (or water) to the pot, ensuring that the collard greens are well covered.","Cover the pot and let the stew simmer on low heat for about 30–40 minutes, or until the collard greens are tender and flavorful.","Taste and adjust the seasoning if needed, adding more salt or spices according to your preference.","Serve as a main dish with rice or bread, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Collard_Greens_Stew","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Butter Rice","name":"Liberian Butter Rice","ingredients":["2 cups long-grain rice","4 cups chicken broth (or vegetable broth)","1 onion, finely chopped","2 cloves of garlic, minced","2 tablespoons butter","1 bay leaf","Salt, to taste","Black pepper, to taste","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Rinse the rice thoroughly under cold water until the water runs clear. Drain the rice and set it aside.","In a large pot, melt the butter over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic becomes fragrant.","Stir in the drained rice and coat it well with the buttery mixture.","Pour in the broth and add the bay leaf to the pot. Season with salt and black pepper to taste. Stir well.","Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid and let the rice simmer for about 15–20 minutes, or until all the liquid is absorbed and the rice is cooked and fluffy.","Remove the pot from the heat and let the rice rest for a few minutes before fluffing it with a fork.","Garnish with chopped fresh parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Butter_Rice","country":"Liberia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/A_prepared_dish_of_palm_butter_soup.jpg/960px-A_prepared_dish_of_palm_butter_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Foundation Digital Schools Liberia","licence":"CC0"},{"title":"Cookbook:Liberian Fried Sweet Potato Puffs","name":"Liberian Fried Sweet Potato Puffs","ingredients":["2 large sweet potatoes, boiled and mashed","1 egg, lightly beaten","¼ cup all-purpose flour","1 teaspoon baking powder","½ teaspoon salt","¼ teaspoon black pepper","¼ teaspoon ground cinnamon","¼ teaspoon ground nutmeg","¼ teaspoon cloves","Vegetable oil, for frying"],"steps":["In a large mixing bowl, combine the mashed sweet potatoes with the beaten egg.","In a separate bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, ground cinnamon, ground nutmeg, and cloves.","Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined.","Heat vegetable oil in a large pot or deep-fryer to 350°F (175°C).","Using a spoon or cookie scoop, carefully drop spoonfuls of the sweet potato mixture into the hot oil.","Fry the sweet potato puffs in batches for about 3–4 minutes or until they are golden brown and crispy.","Remove the fried puffs from the oil using a slotted spoon, and place them on a plate lined with paper towels to drain any excess oil.","Serve warm as a snack or appetizer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Fried_Sweet_Potato_Puffs","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Roasted Corn","name":"Liberian Roasted Corn","ingredients":["Fresh corn on the cob"],"steps":["Preheat the grill or set up an open flame (charcoal grill, gas grill, or campfire).","Remove the husks and silk from the fresh corn on the cob, leaving the base intact for easy handling.","Place the corn on the grill or directly over the open flame.","Rotating the corn occasionally to ensure even cooking and prevent burning, roast the corn for about 10–15 minutes or until the kernels are tender and have developed a slightly charred appearance.","Once the corn is roasted to your desired level, remove it from the grill or flame.","Serve hot and enjoy as a flavorful snack or side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Roasted_Corn","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Liberian Eggplant Stew","name":"Liberian Eggplant Stew","ingredients":["2 tablespoons palm oil","1 onion, finely chopped","2 cloves of garlic, minced","1 pound meat (beef, chicken, or goat), cut into pieces, or fish (tilapia or catfish), cleaned and gutted","2 cups chicken broth or water","1 tomato, diced","1 bell pepper, diced","1 hot pepper, chopped (optional, for heat)","1 teaspoon ground pepper","2 large eggplants, peeled and diced","Salt, to taste"],"steps":["In a large pot, heat the palm oil over medium heat.","Add the chopped onions and minced garlic to the pot. Sauté until the onions are soft and translucent.","If using meat, add the meat pieces to the pot and cook until they are browned on all sides.","Pour in the chicken broth or water and bring the mixture to a simmer.","Add the diced tomato, bell pepper, and chopped hot pepper (if using) to the pot. Stir well to combine with the other ingredients.","Gently add the diced eggplant to the pot and stir to incorporate with the other ingredients.","Season the stew with ground pepper and salt to taste. Adjust the seasoning according to your preference.","Let the stew simmer for about 20–25 minutes or until the eggplant is tender and cooked through.","Stir occasionally during cooking to prevent sticking and to ensure even cooking.","Remove the pot from the heat and let the stew rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiberian_Eggplant_Stew","country":"Liberia","pageImageChecked":true},{"title":"Cookbook:Louis Dressing","name":"Louis Dressing","ingredients":["1 cup (235 ml) mayonnaise","¼ cup (60 ml) cup mild salsa with green chile peppers","¼ cup (60 ml) ketchup","1 tablespoon (15 ml) lemon juice","1 ½ teaspoon (7 ml) worcestershire sauce","Hot sauce (e.g., Tabasco, Crystal), to taste"],"steps":["Combine all ingredients in a blender, and process until smooth. The goal is to have a pink smooth sauce with little green flecks.","Pour the sauce into a bowl, cover, and chill in the refrigerator for at least 30 minutes prior to use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALouis_Dressing","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Dressing_Table_with_Sink_MET_sf1979.4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Louis Majorelle","licence":"CC0"},{"title":"Cookbook:Lomo Saltado (Peruvian Steak Stir-fry)","name":"Lomo Saltado (Peruvian Steak Stir-fry)","ingredients":["3 pounds (900 g) beef tenderloin or other tender steak","¼ cup red wine (e.g. Burgundy)","2 tablespoons crushed garlic","2 medium onions, cut in strips","4 tomatoes, seeds removed, puréed in a blender","5 potatoes peeled and cut into strips for frying","1 yellow Peruvian Chili Pepper (aji), cut into thin strips","1 tablespoon of vinegar","2 tablespoons of soy sauce","Vegetable oil for frying","Salt","Pepper","Culantro or cilantro"],"steps":["Cut the meat into thin strips and marinate them in the wine for 1 hour.","Use a wok to cook garlic in oil over medium heat and add the meat. Reserve the juice.","Add the tomato purée, salt and pepper. Cook for a few minutes.","Add the soy sauce while stirring the meat in the wok.","Add the onions, aji strips, cilantro and vinegar. Combine the juice from the meat.","Fry the potatoes in a separate pan and add to the other ingredients.","Serve the dish with white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALomo_Saltado_(Peruvian_Steak_Stir-fry)","country":"Peru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Lomo_saltado.JPG/960px-Lomo_saltado.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Limoncello","name":"Limoncello","ingredients":["15 lemons","4 cups superfine sugar","2 fifths (1.5 litres total) 100 proof vodka","5 cups water"],"steps":["Wash the lemons with a vegetable brush and hot water to remove any residue of pesticides or wax. Carefully zest the lemons with a zester or vegetable peeler so there is no white pith on the peel.","In a 1-gallon glass jar, combine half the vodka and the lemon zest. Cover the jar and let sit at room temperature for at least 10 days, and up to 40 days in a cool dark place.","In a large saucepan, combine the sugar and water and cook until thickened (about 5–7 minutes). Let the syrup cool before adding it to the limoncello mixture. Add the additional fifth of vodka. Allow to rest for another 10–40 days.","After the rest period, strain and bottle, discarding the lemon zest. Keep in the freezer until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALimoncello","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fb/Homemade_limoncello.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alessio Damato","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Long Island Roast Duckling","name":"Long Island Roast Duckling","ingredients":["1 whole pekin duckling (3–6 lbs, 1.5–3 kg)","Salt","Pepper","Butter-flavored nonstick spray"],"steps":["Preheat oven to 450 °F.","Rinse and wipe duckling, removing giblets.","Set bird aside in an airy place to allow the skin to dry.","Rub inside cavity with salt and pepper.","Insert vertical oven roaster (used for \"beer can chicken\") into bird, and prop it upright.","Coat bird on all sides with butter-flavored spray and sprinkle salt and pepper lightly over the skin.","Place bird and vertical roaster into a large roasting pan (use a wire rack insert if you have one) and add ½ cup water to the bottom of the pan.","Leave bird in oven for 30 minutes, then reduce heat to 325 °F until done. No need to prick skin or baste bird, as the fat slowly renders off leaving a wonderful crispy skin. Keep the bottom of the roasting pan covered with water to prevent smoking.","Pour off fat and save, reserving drippings and liquid from the roasting pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALong_Island_Roast_Duckling","pageImageChecked":true},{"title":"Cookbook:Lolly Cake","name":"Lolly Cake","ingredients":["250 g (1 packet) malt biscuits","1 pinch of cinnamon (optional)","120 g (1.5 sticks) of butter","200 g (½ can or 7 ounces) condensed milk","180 g (1 packet) Fruit Puffs","Shredded coconut"],"steps":["Crush the biscuits. They don't need to be a fine dust—some pieces can be left partially-crushed to give the cake a nicer texture.","Mix in cinnamon, if you want it.","Warm the butter and condensed milk in the microwave for 30 seconds until the butter is very soft. It's okay if the butter melts a bit.","Cut the fruit puffs in half if you want or leave them whole.","Mix the fruit puffs with the crushed biscuits, then add the butter and condensed milk. Mix well.","Roll the mixture into a log shape, or roll small amounts into little balls.","Roll the log or balls in the shredded coconut until completely covered.","Place on a tray and cover with plastic wrap to keep moist. Chill for several hours in the fridge until hardened.","Cut cake while still cold before it warms up again"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALolly_Cake","country":"New Zealand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Lolly_cake_%282792116118%29.jpg/960px-Lolly_cake_%282792116118%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"brent simpson from Auckland, New Zealand/Aotearoa","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Lo Mein","name":"Lo Mein","ingredients":["1 part stir fry meat (e.g. pork, beef, shrimp)","1 part stir fry vegetables (e.g. water chestnuts, asparagus, broccoli, squash, bamboo shoots)","1 part cooked lo mein noodles","Enough soy sauce to heavily coat all the ingredients","Enough olive oil to coat a skillet","Salt to taste","Pepper to taste","Crushed/minced garlic (optional)","Bean sprouts (optional)"],"steps":["Cook noodles in a pot according to the package directions.","Coat a skillet with olive oil and place on stove with medium to low heat. Add garlic if desired, but don't let it burn.","Add meat and vegetables to skillet, season with salt and pepper, lightly coat with soy sauce, and cook everything until it's done (about 8–10 minutes).","If using, add bean sprouts right before everything is finished cooking, and cook them until they turn mildly translucent.","Strain noodles and add them to the stir fry.","Coat with soy sauce and cook for roughly 1 minute in order to sear in the flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALo_Mein","pageImageChecked":true},{"title":"Cookbook:Linguine Primavera Mediterranean","name":"Linguine Primavera Mediterranean","ingredients":["1 tablespoon olive oil","2 tablespoons freshly-minced garlic","¼ cup roasted red peppers, julienned","¼ cup sun-dried tomatoes, julienned","¼ cup pitted Kalamata olives","1 artichoke heart (canned is fine), cut into 8 pieces","½ cup dry white wine","½ cup chicken broth","½ teaspoon dried oregano","½ teaspoon dried basil","Salt to taste","Pepper to taste","Granulated garlic, to taste","½ cup fresh broccoli florets","½ pound linguine, cooked al dente and drained","About ¼ cup crumbled feta cheese for garnish","1–2 tablespoons chopped parsley for garnish"],"steps":["Heat oil in a sauté pan over high heat.","Add garlic, and sauté until it just begins to brown (about 1 minute). Be careful not to burn it.","Stir in red peppers, sun-dried tomatoes, olives, and artichoke heart.","Add white wine, chicken broth, oregano and basil, and bring to a boil.","Season to taste with salt, pepper and granulated garlic.","Add broccoli and cook just until bright green and tender (1–2 minutes).","Add pasta and toss to combine.","Garnish with crumbled feta cheese and chopped parsley, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALinguine_Primavera_Mediterranean","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Loco Moco (Rice with Egg and Hamburger)","name":"Loco Moco (Rice with Egg and Hamburger)","ingredients":["2 eggs","1 hamburger patty","½–1 cup uncooked rice (per preference)","Gravy"],"steps":["Cook the eggs sunny side up.","Cook the hamburger to your preference.","Steam the rice, and heat up the gravy.","Assemble the components in the following order:","Rice on bottom;","Hamburger on top of rice;","Eggs;","Gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALoco_Moco_(Rice_with_Egg_and_Hamburger)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Loco_Moco.jpg/960px-Loco_Moco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"christian razukas from Honolulu, Hawaii","licence":"CC BY-SA 2.0"},{"title":"Cookbook:London Fog","name":"London Fog","ingredients":["1 bag Earl Grey tea","½ cup boiling water","16 oz milk (2% or whole)","1 shot vanilla syrup"],"steps":["Add the boiling water to a mug along with the tea bag. Let steep for 2–4 minutes to achieve optimum flavor—the result is an Earl Grey tea concentrate.","Heat up milk. Access to a steamer is preferred. Mix in vanilla syrup.","Add hot milk to the tea as desired. Adjust components according to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALondon_Fog","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Tumbleweed_Coffee_House_-_London_Fog_%2815606105942%29.jpg/960px-Tumbleweed_Coffee_House_-_London_Fog_%2815606105942%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elsie Hui","licence":"CC BY 2.0"},{"title":"Cookbook:Liver Kebabs","name":"Liver Kebabs","ingredients":["½ kg liver","1 tsp paprika","Salt","Pepper","1 handful fresh coriander, finely chopped","2–3 cloves garlic, minced (optional)","1 tbsp sunflower or olive oil"],"steps":["Cut the liver into small cubes about 1 cm square, and put them in a container.","Add paprika, some salt and pepper, chopped coriander, minced garlic, and oil to the liver.","Mix this all together and leave to marinate for 30 minutes or more.","Slide the meat onto skewers, and grill to preferred level of char."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiver_Kebabs","country":"Morocco","pageImageChecked":true},{"title":"Cookbook:Liverpool Lamb and Vegetable Soup (Scouse)","name":"Liverpool Lamb and Vegetable Soup (Scouse)","ingredients":["A cheap cut of lamb or mutton (such as breast or forequarter)","A little oil","Onions, chopped","Carrots, chopped","Water or meat stock","Potatoes, diced"],"steps":["Remove the meat from the bone (if needed), and dice it.","Heat a little oil in a large saucepan. Add the meat, and brown it.","Add the chopped onions, carrots, and water or meat stock, and as many potatoes as possible.","Simmer until everything is cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiverpool_Lamb_and_Vegetable_Soup_(Scouse)","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Posh_Scouse_at_Liverpool_Maritime_Museum_-_Flickr_-_Radarsmum67.jpg/960px-Posh_Scouse_at_Liverpool_Maritime_Museum_-_Flickr_-_Radarsmum67.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Radarsmum67 from Liverpool, UK.","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Liver and Onions","name":"Liver and Onions","ingredients":["1 kg potatoes","2 large onions, sliced thin","Oil or butter for frying","Fresh or frozen green vegetables, such as peas, kale, cabbage, broccoli, etc.","Flour","Salt","Pepper","Large knob of butter","A splash of milk, cream, crème fraîche, or similar","about 500 g lamb or ox liver, sliced","Henderson's relish, Worcestershire sauce, or similar (optional)"],"steps":["Wash (and optionally peel) the potatoes and put in a pan of boiling water.","Fry onions gently in a large frying pan with some of the oil.","While the onions are frying, prepare the green vegetables.","Prepare a plate or wide bowl, covering it in flour mixed with a bit of salt and pepper. This is for dusting the liver prior to frying.","Once the potatoes are cooked, drain and then mash them, adding butter and cream or milk until you have the desired consistency. Put a lid on the pan to keep warm.","Once the onions are soft, remove them from the pan with a slotted spoon, squeezing the oil or butter back into the frying pan as you remove them. Put them in a bowl on one side.","Turn the heat of your frying pan up as high as possible and add a bit more oil or butter if necessary.","Arrange the liver, flour and frying pan in a straight line.","Start the process of dusting the slices of liver with flour on both sides and adding them to the hot pan. This needs to be done as quickly as possible and can be quite messy. Do not over-crowd the pan—if you find the liver takes up more surface-space than is available then leave the remains on one side and fry in a second batch.","Cook the liver quickly, for only about a minute on each side so the slices are still pink within. Turn them over a couple of times. Quite a bit of the flour and blood will stick to the bottom of the pan. This is ok—don't scrape it off as it will be used for the gravy in a moment.","Once the liver is done to your satisfaction remove it from the pan and put directly onto warmed plates. Have someone else serve out the mash and vegetables while you finish the gravy. The trick is to try and not let everything else get cold while you are doing this.","Once the gravy is hot and thickened, spoon generously over the plates."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALiver_and_Onions","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Liver_with_bacon_and_onions%2C_plus_mashed_potatoes_-_Boston%2C_MA.jpg/960px-Liver_with_bacon_and_onions%2C_plus_mashed_potatoes_-_Boston%2C_MA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:London Broil","name":"London Broil","ingredients":["1 tsp salt","1 tbsp freshly-ground black pepper","¾ tsp cayenne pepper","2 ½ tsp dried rosemary","¼ tsp mesquite smoke powder","1 ea. (1 pound) flank steak","Dijon mustard"],"steps":["Combine salt, pepper, cayenne, rosemary, and smoke powder. Set aside.","Brush steak liberally with Dijon mustard. Apply seasoning mixture and gently rub into meat. Refrigerate for at least 1 hour.","Heat a charcoal grill with a chimney starter (not that solvent stuff). Reapply the grate and place the steak on top. Cook, flipping once, until internal temperature reaches 145°F for medium rare.","Remove and let rest for 10 minutes. Slice as thinly as humanly possible across the grain. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALondon_Broil","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/London_broil.jpg/960px-London_broil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Keith (adactio@Flickr)","licence":"CC BY 2.0"},{"title":"Cookbook:Lobster Bisque","name":"Lobster Bisque","ingredients":["1 ½ cups cooked lobster tail meat","2 cups chicken broth","2 cups heavy cream","12 sprigs fresh dill","¼ cup freshly-squeezed lemon juice","1 tbsp olive oil","¼ cup finely-diced celery","1 large onion, finely diced","1 tbsp minced garlic","Salt","Freshly-ground black pepper","3 bay leaves"],"steps":["Heat oil in a large pot over medium high heat. Add celery, onion, and garlic and sauté until garlic is golden and onions are translucent.","Add remaining ingredients, 1 tsp salt, and freshly ground black pepper. Remove bay leaves and reserve.","Purée soup until smooth using an immersion blender.","Add bay leaves and bring to a boil. Reduce heat to medium low and cook 10 minutes.","Remove bay leaves and ladle into individual bowls. Grind on some black pepper and sprinkle with some dill, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALobster_Bisque","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Lobster_bisque.jpg/960px-Lobster_bisque.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Long Island Roast Duckling with Citrus","name":"Long Island Roast Duckling with Citrus","ingredients":["1 ea. (4–5 pounds, 1.8–3.6 kg) whole pekin duckling","1 lemon, cut into quarters","1 orange, cut into quarters or eighths","Salt","Pepper"],"steps":["Defrost the duck in the fridge if it's frozen.","Remove the giblets and any packages from the body cavity.","Preheat the oven to 375 °F and place an oven rack in the center of the oven.","Rinse the duck and pat it dry both inside and out with paper towels.","Pierce the skin every half inch with prongs, pushing the prongs through the skin and into the fat but not into the meat. The fat will escape through these holes as the duck cooks.","Rub plenty of salt and freshly ground pepper on the skin. Then, place 2 pieces of lemon and 2–4 pieces of orange inside the duck's cavity.","Tie the duck's legs together with a piece of butcher's twine. This will keep the citrus inside the cavity.","Place the duck breast side up on a rack that has been placed on a roasting pan. It's important to use a roasting pan that has some depth so the fat drips into the pan and not the oven.","Push a meat thermometer into one of the thighs.","Place the bird on the center rack of the oven. It will cook in 1–1½ hours depending on its size.","Remove the duck every 20 minutes from the oven and drain the excess fat. Rotate the duck each time you return it to the oven to help it crisp evenly. You'll know it's done when the skin is golden brown and crispy. Also, the meat thermometer should read no lower than 165 °F.","Remove the bird from the oven. Pour out the liquid from the cavity and discard.","Allow the duck to rest for ten minutes before carving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALong_Island_Roast_Duckling_with_Citrus","country":"United States","pageImageChecked":true},{"title":"Cookbook:Limoncello II","name":"Limoncello II","ingredients":["5–7 unwaxed lemons","300 ml 95% ABV grain alcohol","700 ml water","500 ml sugar"],"steps":["Peel lemons, avoiding or removing the bitter white pith.","Combine lemon peel and alcohol in the mason jar.","Cover the jar and let infuse for 20 days.","After infusion is complete, create a simple syrup by boiling the water stirring in the sugar until dissolved.","Allow syrup to cool completely, then strain the infused alcohol into it. Stir well to combine.","Bottle the limoncello or return to the jar for storage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALimoncello_II","pageImageChecked":true},{"title":"Cookbook:Linzer Torte Bar Cookies","name":"Linzer Torte Bar Cookies","steps":["Preheat oven to 350 °F (175°C, gas mark 4—moderate).","Put the butter in a large mixing bowl, and beat it with an electric mixer for about 30 seconds. Alternatively, beat it with a wooden spoon until soft.","Beat in the sugar, cocoa, salt, cloves, and cinnamon, scraping the bowl as needed, until you have a smooth, dark mixture.","Beat in the eggs.","Stir in the flour and hazelnut flour. If the butter was cold when you started, this step may be difficult.","Spread about three-quarters of the cookie dough in the baking pan, reserving the remaining quarter for the topping.","Spread the fruit preserves evenly over the raw dough in the baking pan.","Drop the remaining cookie dough by spoonfuls on top of the fruit preserves. If desired, these can be flattened using the back of a spoon, wet fingers, or the waxed paper wrappers from the butter.","Bake in the preheated oven for about 35 minutes, until a wooden toothpick comes out clean.","Cool in the pan. Cut into 32 bars (4x8 grid)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALinzer_Torte_Bar_Cookies","pageImageChecked":true},{"title":"Cookbook:Loukoumas (Greek Donuts with Honey) I","name":"Loukoumas (Greek Donuts with Honey) I","ingredients":["1.36 kg (48 oz / 6 cups) all-purpose flour","½ teaspoon salt","2 cups undiluted evaporated milk","4 eggs","2 tablespoons baking powder","1 cup white granulated sugar","Ground cinnamon","1 teaspoon vanilla extract","4 teaspoons dry yeast dissolved in ½ cup of warm water","Soy or corn oil for frying","Honey"],"steps":["In a large mixing bowl, mix the flour, salt, milk, eggs, baking powder, sugar, cinnamon, and vanilla.","Mix the yeast and water together.","Add the yeast mixture to the other ingredients and stir. The mixture should look like smooth cake batter.","Cover the bowl and leave it for 4 hours.","Place 5 cm of oil in a pot and heat it up.","With a tablespoon, drop the batter in and roll. Loukoumades should be sphere-shaped once fried and should look golden or brown from all sides.","After they are fried, remove them from the oil and pour honey over them. Use the cinnamon for extra flavour. You can also use sesame seeds for flavour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALoukoumas_(Greek_Donuts_with_Honey)_I","country":"Greece","pageImageChecked":true},{"title":"Cookbook:Macaroni and Cheese (Vegan)","name":"Macaroni and Cheese (Vegan)","ingredients":["1 pound dry macaroni pasta","½ cup margarine","½ cup flour","1 cup nutritional yeast flakes","3 ½ cups water or rice milk, boiling","1 ½ tsp salt","1 ½ tsp garlic powder","1 pinch of turmeric","2 Tbsp soy sauce"],"steps":["Bring 4 quarts of water to a boil, add salt to taste, and add the macaroni.","Melt the margarine over low heat. Beat in flour with a wire whisk. Continue to beat over medium heat until mixture is smooth and bubbly.","Whisk in the 3 ½ cups water. Then, add salt, garlic powder, soy sauce, and turmeric to the liquid.","The sauce should cook until it thickens and bubbles. When that happens, beat in nutritional yeast flakes; if the sauce is too thick, add more water.","When the macaroni is cooked, drain and add the sauce. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_and_Cheese_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Vegan_Macaroni_and_Cheese_%282945501757%29.jpg/960px-Vegan_Macaroni_and_Cheese_%282945501757%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kari Sullivan from Austin, TX","licence":"CC BY 2.0"},{"title":"Cookbook:Low Country Shrimp and Grits","name":"Low Country Shrimp and Grits","ingredients":["3–4 strips thick smoky bacon, cut into 1-inch pieces","½ onion, minced","2–3 cloves garlic, minced","1 lb large shrimp, peeled (use peels to make stock)","Salt","1 pint heavy cream, divided","2–2½ cups shrimp stock","Butter","Black pepper","Cayenne pepper","Paprika","Chile flakes","Lime juice","1 recipe coarse grain hominy grits, timed to finish when shrimp are ready to serve","3–4 scallions, sliced"],"steps":["Fry bacon in a pan until not too crisp; remove and reserve.","Sauté onion and garlic in bacon fat until just softened (about 2–3 minutes).","Lightly season shrimp with salt and add to the pan; sauté until about half-cooked and just turning pink. Remove and reserve with the bacon.","Deglaze pan with sherry.","Add 1 cup (250 ml) cream, bring to boil, and reduce.","Add 1 cup shrimp stock, bring to a high simmer, and reduce. The liquid should thicken; if necessary, add floured butter at this point (beurre manié).","Season sauce with salt, pepper, chili flakes, cayenne, and paprika","Add bacon and shrimp to the sauce, and cook gently until shrimp are just done.","Add lime juice.","Serve over grits, and garnish with scallions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALow_Country_Shrimp_and_Grits","country":"United States","pageImageChecked":true},{"title":"Cookbook:Macaroni and Cheese (Baked)","name":"Macaroni and Cheese (Baked)","steps":["Preheat oven to 350 °F.","In a large pot of boiling, salted water, cook the pasta until it is al dente.","While the pasta is cooking, melt the butter in a separate pot.","Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.","Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.","Temper in the egg.","Stir in ¾ of the cheese.","Season with salt and pepper.","Fold the macaroni into the mix and pour into a 2-quart casserole dish.","Top with remaining cheese.","Melt the butter in a sauté pan, add breadcrumbs, and toss to coat.","Top the macaroni with the bread crumbs.","Bake for 30 minutes.","Remove from oven and rest for 10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_and_Cheese_(Baked)","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f4/Baked_macaroni_and_cheese_-_Rocky_%26_Carlo%27s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Macaroni Salad","name":"Macaroni Salad","ingredients":["½ cup mayonnaise","1 teaspoon dry mustard","1 teaspoon sugar","2 Tablespoons cider vinegar","Salt to taste","Pepper to taste","1 lb elbow macaroni pasta, cooked, drained, and chilled","⅓ cup chopped red onion","⅓ cup chopped celery"],"steps":["Whisk together mayonnaise, mustard, sugar, and vinegar in small bowl. Add salt and pepper to taste.","Toss the pasta, onion, and celery in a large bowl. Pour the dressing over top, and toss to combine.","Cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Grandma%27s_Macaroni_Salad_-_50594162638.jpg/960px-Grandma%27s_Macaroni_Salad_-_50594162638.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alabama Extension","licence":"CC0"},{"title":"Cookbook:Luciabullar (Scandinavian Saffron Buns)","name":"Luciabullar (Scandinavian Saffron Buns)","ingredients":["2 packages (4½ tsp) active dry yeast","¼ cup lukewarm water","½ tsp crushed (¼ tsp powdered) saffron threads","¾ cup (180 ml) half and half, lukewarm","½ cup (120 g) melted butter","2 eggs, beaten","¾ cup (180 g) white granulated sugar","1 tsp salt","4–5 cups sifted all-purpose flour","Raisins to decorate"],"steps":["Combine the yeast and warm water.","Mix saffron into the warm half and half and let stand.","Combine the yeast and saffron mixtures. Mix in the melted butter, eggs, sugar, and salt.","Mix half of flour into the wet mixture and beat until well-blended.","Mix in additional flour until dough is smooth but not too firm. Knead on floured surface for ten minutes.","Place dough in buttered bowl and let rise about 1½ hours or until doubled in volume.","Divide the dough into multiple pieces. Roll each piece into a 7 inch-long snake, and form into an 'S' shape with the ends curled in. Place a raisin in each curl.","Place buns on buttered sheet pan, cover, and let rise 45 minutes.","Brush with beaten egg and bake at 375–400°F (190–200°C) for 10–15 minutes until golden and cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALuciabullar_(Scandinavian_Saffron_Buns)","country":"Sweden","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/2005_baking_of_saffron_buns_01.jpg/960px-2005_baking_of_saffron_buns_01.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomhe","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Lángos (Hungarian Fried Flatbread)","name":"Lángos (Hungarian Fried Flatbread)","ingredients":["500 g all-purpose flour","Instant yeast","4 eggs","4 tbsp yogurt or sour cream","2 tsp salt","Lard or canola oil"],"steps":["Combine the flour and yeast. Add the eggs, then mix the yoghurt to make a dough.","Add the salt, and knead until the dough is pliant and not too sticky, adding more flour or yogurt as necessary. The correct texture is really a matter of trial-and-error. It's not unlike an egg pasta dough, but it's rather less stiff.","Transfer the dough to an oiled bowl. Cover and let rise overnight in a cool location, like the refrigerator.","Gently deflate the dough.","When you're ready to cook, heat about 2 inches of lard in a pan. The oil should be hot enough that when you put a very small piece of the dough into it, it drops to the bottom, and immediately rises up to the surface frying.","Carefully slide the disk of dough into the hot oil and let it fry for 30 seconds or so. It should start to puff up as it fries; if it doesn't, either the oil isn't hot enough, or the disk is too thick.","Carefully turn the dough over, and fry for another 30 seconds or so. Turn it over and see if the underside is golden brown or not. If not, fry for a while longer until both sides are golden brown, with a 'puffed-up' surface. Adjust the frying times for subsequent ones accordingly.","Remove from the hot oil and drain away any excess."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AL%C3%A1ngos_(Hungarian_Fried_Flatbread)","country":"Hungary","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/L%C3%A1ngos%2C_13_December_2023.jpg/960px-L%C3%A1ngos%2C_13_December_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SonoGrazy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lumpia (Fried Filipino Spring Rolls)","name":"Lumpia (Fried Filipino Spring Rolls)","ingredients":["1½ pounds (680 g) ground chicken or pork","⅓ cup chopped water chestnuts","½ cup chopped onion","4 eggs","¼ cup soy sauce","salt and freshly ground black pepper, to taste","2 packages (about 40 ea.) small-to-medium size egg roll wrappers (wonton wrappers)","4 cups cooking oil","Sweet and sour sauce"],"steps":["In a large bowl, combine meat, water chestnuts, onion, eggs, soy sauce, salt, and pepper. Mix well and set aside.","On a clean, dry surface, place one egg roll wrapper with one corner facing you (like a baseball diamond).","Place about 1 tablespoon of the meat mixture in the center of the wrapper.","Dip your fingers in a glass of water and lightly wet the corner pointing away from you (second base).","Fold the corner closest to you (home base) over the mixture, then fold the side corners over that and roll away from your body. The wet corner should seal the roll.","Repeat the filling and shaping process with the remaining ingredients.","Place the rolls in large zip-close plastic bags and freeze overnight.","In a large saucepan, heat the oil to about 350°F (175°C) or until it begins to shimmer and the oil bubbles lightly when a wooden chopstick is inserted.","Using tongs, place each frozen lumpia roll in the hot oil and fry until brown, about 3 to 4 minutes. Use tongs to turn rolls to ensure even cooking.","Remove the rolls to a plate covered with paper towels to absorb excess oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALumpia_(Fried_Filipino_Spring_Rolls)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Lumpia_or_fried_spring_rolls.jpg/960px-Lumpia_or_fried_spring_rolls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anne Molina","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lumberjacks","name":"Lumberjacks","ingredients":["1 cup caster sugar","1 cup white vegetable shortening or butter","1 cup dark molasses","2 eggs","4 cups sifted flour (not self-raising)","1 teaspoon of bicarbonate of soda","2 teaspoons cinnamon","1 teaspoon ginger"],"steps":["Cream together the sugar and shortening.","Add molasses and eggs, and mix well.","Sift together the flour, spices, and bicarbonate of soda. Add this mixture to the egg-butter mixture, and mix well to make a dough.","Put ¼ cup additional white sugar into a small bowl.","Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut.","Roll the cookie dough ball into the sugar and place on a greased cookie sheet.","Repeat the shaping and sugar-coating process with the remaining dough, spacing the cookies about 3 inches apart on the sheet.","Bake in a preheated 350°F (175°C) oven for 10–15 minutes.","Let cool completely—the cookies should be soft when cooled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALumberjacks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Lumberjacks_Bunkhouse-front-3qtr.jpg/960px-Lumberjacks_Bunkhouse-front-3qtr.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Myotus","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Macaroni Pie","name":"Macaroni Pie","ingredients":["1 package (225 grams / 8 oz) dried macaroni pasta","2 eggs","2 cups grated cheese","1½ cups evaporated milk","1 small onion, finely chopped","1 carrot, grated","1 tsp salt","¼ tsp white pepper","1 tsp prepared yellow mustard","1 pat of unsalted butter, melted","Breadcrumbs"],"steps":["Boil macaroni in salted water until tender; drain.","Beat eggs until fluffy.","Combine macaroni, eggs, cheese, milk, onion, carrot, salt, white pepper, mustard, and butter.","Pour into a greased baking dish and sprinkle shredded cheese and bread crumbs evenly on top.","Bake at 175°C (350°F) until firm (about 30 minutes). A fork or metal skewer should come out dry when you press it all the way through the pie."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Bajan_macaroni_pie.jpg/960px-Bajan_macaroni_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Upjav","licence":"CC0"},{"title":"Cookbook:M'semen (Layered Algerian Flatbread)","name":"M'semen (Layered Algerian Flatbread)","ingredients":["1 cup all-purpose flour","1 cup semolina flour","1 tsp sugar","Salt","¼ tsp instant yeast","1 ½ cups warm water","Vegetable oil"],"steps":["Combine both flours, sugar, salt, and yeast in a bowl.","Gradually mix in the warm water until you get a soft dough. If it feels too sticky, mix in a little more all-purpose flour. If too dry, mix in some more water.","On a lightly-floured surface, knead the dough for 10 minutes or until it is smooth.","Divide the dough into smaller pieces, and roll each out into very thin rounds.","Brush each dough round with oil.","Fold the rounds into square envelope shapes, making 4 folds into the center.","Cook each flatbread in a hot, lightly-greased skillet until browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AM'semen_(Layered_Algerian_Flatbread)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Macaroni and Cheese (Microwaved)","name":"Macaroni and Cheese (Microwaved)","ingredients":["Uncooked macaroni pasta","Cheese, grated","½ cup milk","Salt","Pepper","Chives, chopped","Water"],"steps":["Add macaroni in a bowl and add water for the macaroni to absorb. Cook in the microwave for 3 minutes.","Remove from the microwave. Add cheese and milk then stir. Insert into the microwave again for 30 seconds.","Add salt and pepper","Add chives for garnish"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_and_Cheese_(Microwaved)","pageImageChecked":true},{"title":"Cookbook:Macaroni and Cheese I","name":"Macaroni and Cheese I","ingredients":["½ cup (8 tbsp / 1 stick / 125 g / 4.4 oz) butter","½ cup (70 g / 2.5 oz) flour","4 cups (1 L / 1.1 quart) milk, heated","1 cup (125 g / 4.4 oz) cheddar cheese","1 cup (125 g / 4.4 oz) Parmesan or Monterey Jack cheese","½ tsp cayenne pepper, or to taste","1 pound (450 g) macaroni noodles, boiled and drained"],"steps":["Make a roux using the butter and flour.","Add the heated milk, and whisk until smooth to complete the white sauce.","Mix in the cheese and cayenne pepper.","Mix the cheese sauce into the cooked macaroni noodles until well-coated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_and_Cheese_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Boxed_Macaroni_and_Cheese_in_Two_Bowls.jpg/960px-Boxed_Macaroni_and_Cheese_in_Two_Bowls.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miscellaneous contributor","licence":"CC0"},{"title":"Cookbook:Macaroni and Cheese II","name":"Macaroni and Cheese II","ingredients":["8 oz elbow macaroni","Salt to taste","½ cup milk","½ cup cheese (of the chef's preference), grated","¼ cup butter","1 egg","dash of dried parsley and oregano"],"steps":["Fill a pot with water, and add macaroni and salt. Bring to boil, stirring occasionally.","While waiting for the pasta to cook, heat the milk in a pot. Stir the grated cheese into milk. This should create a basic cheese sauce. If too thin, add more grated cheese; if too thick, add more milk.","When pasta becomes tender (chef's discretion), drain.","Melt the butter in a pot, and stir in the drained macaroni until pasta is completely coated. Crack the raw egg into the mixture, and stir until completely incorporated. Add cheese sauce and herbs.","Stir well, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacaroni_and_Cheese_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Cicis-Mac%26Cheese-Pizza.jpg/960px-Cicis-Mac%26Cheese-Pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Abbamouse","licence":"CC BY-SA 2.0"},{"title":"Cookbook:M'batata (Sweet Potato And Peanut Soup)","name":"M'batata (Sweet Potato And Peanut Soup)","ingredients":["1 tablespoon vegetable oil","1 onion, chopped","2 garlic cloves, minced","2 large sweet potatoes, peeled and cubed","4 cups vegetable or chicken broth","1 cup unsalted peanuts","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon chile powder (optional, for heat)","Salt to taste","Pepper to taste","1 cup coconut milk (optional)","Chopped fresh cilantro or parsley for garnish (optional)"],"steps":["Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.","Add the cubed sweet potatoes to the pot and stir them together with the onions and garlic for a couple of minutes, allowing the flavors to blend.","Pour in the vegetable or chicken broth, ensuring that the sweet potatoes are fully submerged. Bring the mixture to a boil and then reduce the heat to a simmer. Let it cook until the sweet potatoes are tender and easily mashed with a fork, usually around 15–20 minutes.","While the sweet potatoes are cooking, toast the peanuts in a dry skillet over medium heat until they become fragrant and slightly browned. This step helps to enhance the flavor of the peanuts.","Transfer the toasted peanuts to a blender or food processor and process them until they form a smooth peanut butter-like consistency. You may need to scrape down the sides of the blender or food processor a few times to ensure everything is well blended.","Once the sweet potatoes are cooked, remove the pot from the heat and allow it to cool slightly. Use a potato masher or the back of a fork to mash the sweet potatoes until they are smooth and creamy in texture.","Return the pot to low heat and add the peanut butter to the mashed sweet potatoes, stirring well to combine. The soup will become thick and creamy.","Add the ground cumin, ground coriander, chili powder (if desired), salt, and pepper to the pot. Stir everything together, allowing the flavors to meld for a few minutes.","If using coconut milk, pour it into the pot and stir it into the soup, adding an extra layer of creaminess and flavor. Simmer the soup for an additional 5 minutes, stirring occasionally.","Taste the soup and adjust the seasonings as needed, adding more salt, pepper, or spices to suit your preference.","Ladle the m'batata into bowls and garnish with chopped fresh cilantro or parsley, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AM'batata_(Sweet_Potato_And_Peanut_Soup)","pageImageChecked":true},{"title":"Cookbook:Lumanda (Zambian Okra Stew)","name":"Lumanda (Zambian Okra Stew)","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 hot pepper, chopped (remove seeds for less heat)","1 teaspoon ground paprika","1 teaspoon ground cumin","½ teaspoon ground turmeric","½ teaspoon ground coriander","2 cups sliced fresh okra","1 tomato, diced","Salt, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion, minced garlic, and chopped hot pepper to the pot. Sauté until the onions are soft and translucent.","Stir in the ground paprika, ground cumin, ground turmeric, and ground coriander. Cook for a minute or two to release the flavors of the spices.","Add the sliced okra and diced tomato to the pot. Stir well to combine the vegetables with the spice mixture.","Season the stew with salt to taste. Adjust the seasoning according to your preference.","Reduce the heat to low, cover the pot, and let simmer for about 15–20 minutes, or until the okra is tender and cooked through.","Stir occasionally during cooking to prevent sticking and to ensure even cooking of the okra and tomatoes.","Once the stew is ready, remove the pot from the heat and let rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALumanda_(Zambian_Okra_Stew)","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Luwombo (Ugandan Steamed Meat and Vegetables)","name":"Luwombo (Ugandan Steamed Meat and Vegetables)","ingredients":["1 lb (450 g) beef or chicken, cut into chunks","1 cup diced red onions","1 tablespoon minced garlic","1 tablespoon minced ginger","Cayenne pepper","2 tablespoons groundnut paste (or peanut butter)","1 tablespoon groundnut powder (or peanut powder)","2 tablespoons palm oil or groundnut oil","1 cup diced sweet potatoes","1 cup diced cassava","1 cup diced green bananas (matooke)","1 cup diced eggplant","2 tablespoons ground crayfish (optional, for added flavor)","1 cup fresh or canned coconut milk","1 cup homemade chicken or vegetable broth","Salt, to taste","Banana leaves, for wrapping"],"steps":["In a large bowl, marinate the meat chunks with minced garlic, minced ginger, groundnut paste, groundnut powder, ground crayfish (if using), salt, and cayenne pepper. Allow the meat to marinate for at least 30 minutes to absorb the flavorful blend.","Heat palm oil or groundnut oil in a large pot or skillet over medium-high heat. Add the marinated meat and cook until beautifully browned on all sides, releasing an enticing aroma.","Stir in the diced onions and cook until they soften and become fragrant.","Add the diced sweet potatoes, cassava, green bananas, and eggplant to the pot.","Pour in the fresh coconut milk and homemade chicken or vegetable broth, ensuring all the ingredients are immersed in the rich and creamy goodness. Bring the mixture to a gentle simmer.","Reduce the heat to low, cover the pot with a lid, and let the ingredients steam for about 1–2 hours until the meat is tender.","Meanwhile, prepare the banana leaves by briefly holding them over an open flame to soften and make them pliable for wrapping.","Take a portion of the steamed mixture and place it in the center of a banana leaf, folding the leaf around the mixture to create a packet. Repeat with the remaining mixture and banana leaves.","Once all the packets are prepared, return them to the steamer or large pot with a steaming rack.","Steam the luwombo packets for an additional 30 minutes.","Serve the luwombo packets on individual plates."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALuwombo_(Ugandan_Steamed_Meat_and_Vegetables)","country":"Uganda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Luwombo_served_with_matooke%2C_posho_and_chapatti.jpg/960px-Luwombo_served_with_matooke%2C_posho_and_chapatti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Welli","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Lumpiang Shanghai (Filipino Pork Spring Rolls)","name":"Lumpiang Shanghai (Filipino Pork Spring Rolls)","ingredients":["½ kg ground pork","1 medium-sized clove of garlic, minced","1 carrot, shredded","1 egg, beaten","Water","1 pack lumpia or spring roll wrappers","Vegetable oil","1 cup banana ketchup"],"steps":["Combine the pork, garlic, and carrot in a mixing bowl.","Add the egg, and mix well to combine.","Lay one wrapper flat on your work surface. Place a small amount of the filling mixture on it, shaped like a log.","Fold two opposite sides of the wrapper over the filling to enclose the two ends of the filling. Then, use the rest of the of wrapper to roll everything up length-wise.","Moisten the edge of the wrapper and press it against the roll to seal and prevent it from unwrapping.","Repeat the filling and rolling steps with the remaining filling and wrappers.","Deep fry the rolls in the oil until golden brown all over and cooked through.","Serve with the banana ketchup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ALumpiang_Shanghai_(Filipino_Pork_Spring_Rolls)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Lumpiang_Shanghai_as_street_food.jpg/960px-Lumpiang_Shanghai_as_street_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aerous","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Madeira Honey Cake","name":"Madeira Honey Cake","steps":["One day before making the cake, buy the bread-dough at the baker's shop, sprinkle a little bit of flour on the dough, put it in a towel and keep it in a warm place until the next day.","Dissolve the baking soda into the Madeira wine.","Warm the molasses in a saucepan, add the butter and pork fat, and stir until melted and combined. Let this mixture cool.","Sift flour into a bowl, and mix in the sugar. Make a well and put the bread dough into it.","Work the flour-sugar mixture into the bread dough. As soon as this is well-joined, start to incorporate the molasses-fat mixture little by little.","Add some of the candied lemon peel, as well as the Madeira wine, orange juice and orange zest, anise, cinnamon, and cloves. Incorporate and knead thoroughly until the dough doesn't stick to the bowl.","Cover the dough with a towel and put it in a warm spot. Keep it in a warm place for 3–4 days.","Grease the baking pans. This cake is traditionally made in wide, round, low pans.","Divide the dough into parts of 250–500 g or 750 g, depending on your baking pans.","Decorate the cake with half-walnuts, sliced almonds, and the rest of the candied lemon peel.","Bake for about 50 minutes at 355 °F (180 °C). Let cool down before taking it out of the baking pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMadeira_Honey_Cake","country":"Portugal","pageImageChecked":true},{"title":"Cookbook:Maklubi (Rice with Meat and Vegetables)","name":"Maklubi (Rice with Meat and Vegetables)","ingredients":["½ pound ground beef","½ onion, chopped","Olive oil","1 cup rice","1 ½ cups water","Salt","Black pepper","Allspice","Plain yogurt"],"steps":["In a saucepan, brown ground beef and onion with salt, pepper, and allspice in a little olive oil (use more allspice than pepper). Remove from heat.","Add the rice and water. Bring to a boil over medium heat.","Turn down to medium low, and cover with the lid tilted to let some steam escape.","When most of the water has evaporated and the surface of the rice becomes pitted, put the lid on tight. Cook on low heat for 15 minutes.","Remove from heat and leave covered for 2–3 minutes. Serve with yogurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaklubi_(Rice_with_Meat_and_Vegetables)","pageImageChecked":true},{"title":"Cookbook:Macho Nachos","name":"Macho Nachos","ingredients":["Cayenne pepper sauce","1 can (9 oz) prepared bean dip","Tortilla chips","Shredded cheddar cheese","Guacamole (ready-made)","Sour cream","Sliced jalapeño peppers"],"steps":["Stir cayenne pepper into the bean dip to taste. Spread this mixture on chips, and transfer to a baking sheet.","Sprinkle chips with cheese, and bake at 400°F for 2 minutes or until cheese melts.","Top with guacamole dip and sour cream; garnish liberally with sliced jalapeño peppers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMacho_Nachos","pageImageChecked":true},{"title":"Cookbook:Madras Filter Coffee","name":"Madras Filter Coffee","ingredients":["¼ cup water","½–2 tsp instant coffee with chicory root","¾ cup milk","Sugar (optional)"],"steps":["Bring the water to a boil, and stir in the coffee. Ensure there are no lumps.","Bring the milk to a boil.","Add the coffee mixture to the milk, and sweeten with sugar to taste.","While the coffee is still boiling hot, pour it into a mug or, preferably, a stainless steel tumbler. While pouring the coffee, slowly raise the saucepan so the coffee falls into the mug from a height of about 1–1½ ft. This will cause the coffee to froth like espresso.","If desired, you can dip a teaspoon in the coffee and lightly spread a few drops of it over the froth in the mug.","Serve piping hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMadras_Filter_Coffee","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/Indian_filter_coffee_in_Dabarah.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Makki di Roti (Indian Cornmeal Flatbread)","name":"Makki di Roti (Indian Cornmeal Flatbread)","ingredients":["1 handful cornmeal","1 spoonful unsalted butter, softened","1 cupful lukewarm water"],"steps":["Heap the cornmeal in a praat (a wide flat mixing tray) so it forms a hill. Make a well, and pour in a small quantity of the lukewarm water.","Start to mix the cornmeal and water into a dough. The dough should remain moist but not become sticky. Add water in small quantities to retain a moist feel. The final dough should not be sticky (sprinkle some extra cornmeal if needed to help soak up excess moisture).","Add the soft butter (makhan) at the end and give it a final kneading.","When the roti is about the size of a small plate (or a little larger then a spread-out hand) place it on the preheated tahva. Leave the roti to take in the heat (it takes a while for roti to get cooked). Some areas of the roti will change in colour as the water evaporates. Soon after, the roti will be able to be moved on the tahva. With a dry cloth, press the areas of the roti that look moist.","It is a matter of judgement when the roti can be turned over and heated on the other side. When the roti have been well cooked they should not have any moist looking areas. Some areas will have burned slightly but this is normal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMakki_di_Roti_(Indian_Cornmeal_Flatbread)","country":"India","pageImageChecked":true},{"title":"Cookbook:Machacado con Huevo (Eggs with Shredded Beef)","name":"Machacado con Huevo (Eggs with Shredded Beef)","ingredients":["1 tablespoon butter or margarine","6 large eggs, lightly beaten","2 cups shredded beef filling","10 ea. 8-inch soft taco-size flour tortillas, warmed","1 can (16 ounces) refried beans, warmed","2 cups (8 ounces) shredded cheddar or Monterey Jack Cheese","Salsa for accompaniment"],"steps":["Heat butter in large skillet over medium-high heat.","Add eggs; cook, stirring frequently, for 2–3 minutes or until eggs just begin to set.","Stir in shredded beef filling. Cook, stirring occasionally, for 2 to 3 minutes or until eggs are cooked and beef is heated through.","Serve eggs with tortillas, beans, cheese, and salsa."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMachacado_con_Huevo_(Eggs_with_Shredded_Beef)","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Machacado_con_huevo.jpg/960px-Machacado_con_huevo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Limbo@MX C","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Malai Mixed Vegetable Curry","name":"Malai Mixed Vegetable Curry","ingredients":["3 green capsicums (bell peppers)","1 each orange, yellow, and red capsicum","1 cup paneer cubes","Cashew nuts","4 large tomatoes","1 cup chopped carrot","1 cup peas","3–4 green chillies (depending on spice requirement), finely chopped","Dried parsley and cilantro","1 Tbsp butter or oil","Garam masala","Red chilli powder","Salt to taste","Turmeric","1 quart whipping cream","1 Tbsp sour cream","Cilantro for garnishing"],"steps":["Cut the bell peppers into ½-inch pieces.","Sauté paneer until golden brown; set aside.","Soak a handful of cashew nuts in warm water.","Grind the tomatoes and the soaked cashew into a fine paste. Keep this paste aside.","Sauté the chopped vegetables, green chillies, and dried parsley in the butter/oil until they are cooked. You could also microwave the vegetables for ~10 minutes without water, and then sauté them in butter for a minute.","Add the tomato paste to the vegetables and cook for 5 minutes.","Add the garam masala, red chilli powder, salt, and turmeric according to taste; simmer for 2 minutes.","Add the whipping cream and the sour cream, and let it cook until the cream thickens.","Add the paneer and mix well.","Garnish with cilantro and cashew nuts.","Serve hot with naan or roti."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMalai_Mixed_Vegetable_Curry","country":"India","pageImageChecked":true},{"title":"Cookbook:Magic Brownies","name":"Magic Brownies","ingredients":["cannabis, ground","60 g (½ stick/2.1 oz) butter","300 g (3½ cups/11 oz) chocolate chips","180 ml (¾ cup/160 g/5.6 oz) white granulated sugar","2 standard eggs","5 ml (1 teaspoon) vanilla extract","1 pinch of salt","Grated lemon zest","250 g (1¾ cups/8.8 oz) self-raising flour"],"steps":["Melt the butter in a small saucepan, and stir in the cannabis. Cook slowly over a low temperature for 2–3 hours. Do not allow to boil or exceed 200 °F (93°C).","If desired, strain the butter to remove the cannabis solids.","Melt the chocolate chips in the microwave or over a double boiler. Combine the melted chocolate and infused butter, stirring until smooth.","Stir in the sugar, and allow the mixture to cool if needed.","Stir in the eggs, vanilla, salt, and lemon zest until smooth.","Fold in the flour just until combined.","Transfer the batter to a greased and/or parchment-lined pan.","Bake at 360&deg;F/180&deg;C for about 20–25 minutes or until a toothpick inserted in the center comes out without any batter on it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMagic_Brownies","pageImageChecked":true},{"title":"Cookbook:Madbucha (North African Peppers and Tomatoes)","name":"Madbucha (North African Peppers and Tomatoes)","ingredients":["Oil","2 onions, chopped","2 cloves garlic, chopped","15 tomatoes, cubed","10 bell peppers, cut into small pieces","5 chile peppers, chopped small","330 ml canned tomato paste","Salt","Pepper","Cumin","Parsley","Oregano"],"steps":["Take a pot that is big enough for all of the above ingredients, cover the bottom with oil, and put it on a flame.","When the oil gets hot, add the onion and garlic.","When they start to fry, add the rest of the vegetables and salt.","Mix it up a bit and cover the pot.","Leave it to cook, mixing it every so often, until the level of the liquid is higher than the level of the vegetables.","Drain off most (but not all) the liquid.","Add the tomato paste and the spices.","Mix, and let it cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMadbucha_(North_African_Peppers_and_Tomatoes)","pageImageChecked":true},{"title":"Cookbook:Maitorieska (Finnish Barley Flatbread)","name":"Maitorieska (Finnish Barley Flatbread)","ingredients":["250 ml (1 cup) cold milk","⅓ teaspoon salt","250–330 ml (1–1½ cups) barley flour"],"steps":["Preheat oven to 300°C (570°F), or as high as it will go.","Combine milk and salt, and add flour. Mix the ingredients well to make a dough.","Knead into a flat, round bread (about 0.5 cm / ¼ inch thick).","Bake on an oven tray for about 10 minutes or until the surface gets some darker spots. Alternatively, fry it in a pan on the stove or on open fire.","Eat fresh with butter and cold milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaitorieska_(Finnish_Barley_Flatbread)","country":"Finland","pageImageChecked":true},{"title":"Cookbook:Madeleines","name":"Madeleines","ingredients":["4 eggs","100 g white granulated sugar","1 pinch of salt","100 g all-purpose flour","1 teaspoon baking powder","grated zest of 1 lemon","75 g melted butter"],"steps":["Beat the eggs, sugar and salt in a mixing bowl until frothy.","Combine the flour, baking powder, and lemon zest, and fold into the egg mixture. Fold in the melted butter.","Divide the dough into greased madeleine molds, keeping in mind that the dough will rise in the oven to fill the molds.","Bake in a preheated oven at 180°C / 350°F for 12–15 minutes until the cakes are springy but not browned.","Cool and unmold the madeleines.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMadeleines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Madeleines_de_Commercy.jpg/960px-Madeleines_de_Commercy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"myself (Bernard Leprêtre)","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Mahshi (Egyptian Stuffed Vegetables)","name":"Mahshi (Egyptian Stuffed Vegetables)","ingredients":["Assorted vegetables for stuffing, such as zucchini, eggplant, bell pepper, and tomato","1 cup medium-grain rice","½ cup tomato paste","¼ cup olive oil","¼ cup fresh parsley, finely chopped","¼ cup fresh mint leaves, finely chopped","2 cloves garlic, minced","1 teaspoon ground cumin","1 teaspoon ground coriander","Salt to taste","Black pepper to taste","Water, as needed"],"steps":["Prepare the vegetables for stuffing by carefully cutting off the tops and scooping out the seeds and flesh, creating hollow shells. Set aside the scooped-out vegetable flesh for later use.","In a mixing bowl, combine the medium-grain rice, tomato paste, olive oil, finely chopped parsley, finely chopped mint leaves, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix well until all the ingredients are thoroughly combined.","Fill each hollowed vegetable with the rice and herb mixture, packing it firmly and leaving some space at the top for the rice to expand while cooking.","Arrange the stuffed vegetables in a baking dish or casserole dish, placing them closely together to support each other.","Use the reserved vegetable flesh to fill any empty spaces between the stuffed vegetables. This helps to prevent them from shifting during cooking.","Pour enough water into the baking dish to partially cover the stuffed vegetables. This will help create a moist cooking environment.","Cover the baking dish with aluminum foil, ensuring it is tightly sealed to retain moisture.","Preheat the oven to 180°C (350°F) and bake the mahshi for about 60–75 minutes, or until the vegetables are tender and the rice filling is cooked through.","Remove the foil and continue baking for an additional 10–15 minutes to allow the tops of the stuffed vegetables to slightly brown.","Once cooked, remove the mahshi from the oven and let it cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMahshi_(Egyptian_Stuffed_Vegetables)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Mahshi.jpg/960px-Mahshi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aseel zm","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Maffé (West African Peanut Stew) III","name":"Maffé (West African Peanut Stew) III","ingredients":["2 lbs stew beef","½ cup peanut butter","1 cup water","1 teaspoon black pepper","1 teaspoon salt","2 tablespoons tomato paste","1 onion","Garlic (optional)"],"steps":["Boil meat in a pot with salt and onion.","Fry the meat in a pan of oil.","Blend together the tomato, pepper, and garlic until smooth.","Pour the blended mixture into a pot and add the peanut paste. Stir until thick."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaff%C3%A9_(West_African_Peanut_Stew)_III","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Maaf%C3%A9.jpg/960px-Maaf%C3%A9.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicolas PHULPIN","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mafrum bil Lahm (Libyan Baked Meat and Potatoes)","name":"Mafrum bil Lahm (Libyan Baked Meat and Potatoes)","ingredients":["4 potatoes, peeled and cut into thick slices","2 tablespoons olive oil","1 onion, finely chopped","3 cloves of garlic, minced","500 grams (1 lb) ground beef or lamb","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (adjust according to spice preference)","Salt to taste","Pepper, to taste","400 grams (14 oz) canned tomatoes, crushed","Fresh parsley or cilantro, chopped, for garnish"],"steps":["In a large pot, bring water to a boil and add the potato slices. Boil them for about 5 minutes, or until slightly tender. Drain and set aside.","In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.","Add the ground beef or lamb to the skillet and cook until browned. Break up the meat with a wooden spoon or spatula as it cooks.","Stir in the ground cumin, paprika, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.","Remove the skillet from the heat and set aside.","Preheat the oven to 180°C (350°F).","Take a slice of the boiled potato and flatten it with the palm of your hand. Place a spoonful of the cooked meat mixture in the center of the potato slice, and fold the sides over to enclose the filling. Repeat with the remaining potato slices and meat mixture.","Arrange the stuffed potato slices in a single layer in a baking dish.","In a separate bowl, mix the crushed tomatoes with salt, pepper, and any remaining spices. Pour the tomato sauce over the stuffed potatoes, ensuring they are well-coated.","Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.","Remove the foil and continue baking for an additional 10–15 minutes, or until the potatoes are fully cooked and golden brown on top.","Garnish with fresh parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMafrum_bil_Lahm_(Libyan_Baked_Meat_and_Potatoes)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Maffé (West African Peanut Stew) II","name":"Maffé (West African Peanut Stew) II","ingredients":["4 tablespoons vegetable oil","2 onions, neatly minced","3 garlic cloves, neatly minced","1½ teaspoons grated ginger","2 cups crushed tomatoes","4 chicken flavour bouillon cubes, crumbled","1 cup peanut butter","4 African eggplants, peeled and chopped","2 sweet potatoes, peeled and chopped","1 medium size green cabbage, washed and chopped","4 medium size carrots, washed and diced","3 medium size turnips, washed and chopped","2 medium size habanero chile peppers","15 medium size okra, washed, trimmed, and chopped","Salt to taste","Black pepper to taste","Chopped peanuts (optional)"],"steps":["In a large pot, heat the oil over medium heat.","Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.","Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.","Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes, green cabbage, carrots, turnips, and habanero, then stir carefully to avoid fully crushing the habanero.","Cover and cook for about an hour over low heat until thickened.","Stir in the okra, then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.","Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaff%C3%A9_(West_African_Peanut_Stew)_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/African_Chicken_Peanut_Stew_%2837673757141%29.jpg/960px-African_Chicken_Peanut_Stew_%2837673757141%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"A Healthier Michigan from Detroit, United States","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Maffé (West African Peanut Stew) I","name":"Maffé (West African Peanut Stew) I","ingredients":["2 tablespoons vegetable oil","1 pound beef or chicken, cut into cubes","1 large onion, finely chopped","3 garlic cloves, minced","1 cup smooth peanut butter","1 teaspoon ground cumin","1 teaspoon paprika","1 teaspoon chile powder (adjust to your preferred level of spiciness)","Salt to taste","Pepper to taste","1 can (14 ounces) diced tomatoes","4 cups beef or chicken broth","2 carrots, diced","2 potatoes, diced","1 bell pepper (any color of your choice), diced","1 cup sliced okra","1 cup chopped leafy greens (such as spinach or kale)","Fresh cilantro or parsley, chopped (for garnish)"],"steps":["Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef or chicken cubes and cook until browned on all sides. Remove the meat from the pot and set it aside.","In the same pot, add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.","Reduce the heat to low and add the peanut butter to the pot. Stir constantly until the peanut butter melts and combines with the onions and garlic.","Add the ground cumin, paprika, chili powder, salt, and pepper to the pot. Stir well to incorporate the spices into the peanut sauce. Then add the diced tomatoes, including their juices, and mix everything together","Gradually pour the beef or chicken broth into the pot, stirring continuously to create a smooth sauce. Return the seared meat to the pot and stir to coat it with the sauce.","Cover the pot with a lid and let the stew simmer over low heat for about 30 minutes, allowing the flavors to meld together and the meat to become tender.","After 30 minutes, add the diced carrots, potatoes, bell pepper, okra, and chopped leafy greens to the pot. Stir well, ensuring that all the vegetables are submerged in the sauce.","Cover the pot again and let the stew simmer for an additional 15–20 minutes, or until the vegetables are cooked to your desired tenderness.","Remove the pot from heat and let it sit for a few minutes. This allows the stew to thicken slightly. Serve hot, garnished with fresh cilantro or parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaff%C3%A9_(West_African_Peanut_Stew)_I","pageImageChecked":true},{"title":"Cookbook:Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)","name":"Maharashtrian Deep Fried Chickpea Dough Curry Snacks (Pakoda)","ingredients":["5–6 onions, peeled and sliced thin","2–3 green chiles, washed and finely diced","Salt","½ tsp turmeric powder","½ tsp chile powder","1 tsp ground cumin","1 tsp ground coriander","Gram flour","Oil"],"steps":["Combine onions and chiles. Mix in salt, and let sit 10–15 minutes.","Mix in turmeric, chili powder, cumin, and coriander. By this time the onion mix should be moist due to added salt and spices. If a moister mix is required, allow to stand another 5 minutes.","Start adding gram flour to the onion mix a little at a time. The mixture should not be dry. Add the flour just to absorb the moistness. You should end up with a somewhat sticky mixture.","Heat sufficient oil in a wok or frying pan. Once heated sufficiently, carefully take around 2–3 tbsp of hot oil and add to the onion and gram flour mix. Mix well.","Drop a few small to medium chunks of dough at a time in the medium hot oil. Fry until it gets a golden brown colour. If you have used 4–5 large onions and a medium wok you are likely to need 3–4 batches of frying to finish the mixture.","Serve hot with green chutney or tomato ketchup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaharashtrian_Deep_Fried_Chickpea_Dough_Curry_Snacks_(Pakoda)","country":"India","pageImageChecked":true},{"title":"Cookbook:Maja Blanca (Coconut Milk Pudding)","name":"Maja Blanca (Coconut Milk Pudding)","ingredients":["2 cups cornstarch","4 cups coconut milk","1 can (14 oz) sweetened condensed milk","1 can (13.5 oz) coconut cream","¾ cup white granulated sugar","1 cup corn kernels (optional)","¼ cup toasted coconut flakes (optional)"],"steps":["In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.","In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.","Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.","If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.","Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.","Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaja_Blanca_(Coconut_Milk_Pudding)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7d/Majablanca.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kawalingpinoy","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mandarin Orange Cake","name":"Mandarin Orange Cake","steps":["Preheat oven to 350°F (180°C). Grease the sides and bottom of cake pans with shortening, and dust with flour.","Pour yellow cake mix into mixing bowl. Add eggs and the mandarin oranges plus their juice. Blend until moistened, then beat for approximately 2 minutes at medium speed.","Pour batter evenly into prepared baking pans. Bake approximately 30 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.","Remove from oven and let the cakes cool completely.","Scoop CoolWhip into a clean mixing bowl. Add the instant vanilla pudding mix. Drain all the pineapple juice from the can of crushed pineapples, and fold the pineapple into CoolWhip. Chill icing for about 30 minutes.","After the cakes cool, frost each layer with your icing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMandarin_Orange_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Manadrin_cream_cake%2C_September_2009.jpg/960px-Manadrin_cream_cake%2C_September_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"vali...","licence":"CC BY 2.0"},{"title":"Cookbook:Mango Atchar","name":"Mango Atchar","ingredients":["1.5 kg unripe mangoes, chopped","4 tsp garlic and herb salt","3 Tbsp chilli powder","2 Tbsp cumin powder","1 Tbsp ground coriander","3 Tbsp curry powder","1½ cups (360 ml) raw honey or fructose","2 cups (480 ml) balsamic vinegar","½ cup (120 g) corn or potato starch","2 Tbsp mustard seeds","1 handful curry leaves","1½ cups (360 ml) virgin olive oil or cold-pressed sunflower oil"],"steps":["Simmer all the ingredients except the mangoes and the oil until thickened.","Pour mixture over the mangoes, add the oil, and mix well.","Cool and refrigerate for at least 12 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_Atchar","country":"South Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Mangos_for_Atchar.jpg/960px-Mangos_for_Atchar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tom Triffitt","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Malvani Chicken Curry","name":"Malvani Chicken Curry","ingredients":["8 green chillies, chopped","2 tbsp ginger paste","2 tbsp garlic paste","800 g (1.8 lb / 8 ea.) medium-sized pieces of chicken","2 tbsp oil","1 fresh coconut, flesh grated","4 onions, chopped","1 tsp chilli powder","½ tsp turmeric","2 tsps garam masala","2 tsps Malvani Special Masala","Salt to taste","Finely-chopped coriander leaves for garnishing"],"steps":["Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.","Make cuts on the chicken pieces, rub this mixture on to them well, and marinate for about an hour at least.","Toast coconut shavings in a pan with a little hot oil until light brown. Cool and grind along with half the onions to a paste.","Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or until they are light brown in color.","Add the remaining chopped green chillies and spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or until they are lightly browned.","Add the paste and salt, then mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or until the chicken pieces are tender and fully cooked.","Garnish with finely-chopped coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMalvani_Chicken_Curry","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Chicken_preparation_in_Malvani_style.jpg/960px-Chicken_preparation_in_Malvani_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amitkumar Si","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Manx Smoked Salmon","name":"Manx Smoked Salmon","ingredients":["450 g kippers","450 g smoked salmon, sliced","500–600 ml cream","20 g chopped chives","¼–½ ea. cucumber, thinly sliced","½ tomato, sliced, de-seeded, and skinned"],"steps":["Boil the kippers in a pot of salty water","Add 4 rings of smoked salmon to a greaseproof tray in foil (slices can go over the edge)","Wait for the kippers to finish boiling then refresh them with cold water for 3–5 minutes. Fillet them, then skin and place them in a blender.","Add cream gradually and blend.","Add chives to the mix.","Add the mixture to the rings and remove any air pockets by shaking.","Fold over the salmon slices and turn over the rings. Cover with clingfilm and refrigerate.","Add about 6 slices of the cucumber to the centre of each plate.","Remove food from refrigerator, remove from oven tray and put them upside down on top of the cucumber slices.","Add more strips of cucumber and tomato to the top of the food. Serve!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AManx_Smoked_Salmon","pageImageChecked":true},{"title":"Cookbook:Mandoca (Fried Breaded Pepper)","name":"Mandoca (Fried Breaded Pepper)","ingredients":["3 medium banana peppers","113 grams (¼ lb) flour","Oil (enough to fill the deep fryer)"],"steps":["Roll the pepper in the flour until well-coated.","Deep fry for about 2 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMandoca_(Fried_Breaded_Pepper)","pageImageChecked":true},{"title":"Cookbook:Mango Chutney (Chunky)","name":"Mango Chutney (Chunky)","ingredients":["6 firm under-ripe mangoes, cubed","75 g raisins","250 ml (1 cup) cider vinegar","200 g (1 cup) packed light brown sugar","2 tbsp garlic, finely chopped","1 ea. (½ cup) finely-chopped medium onion","1½ tbsp fresh ginger, scraped and minced","2 tsp salt","¼ tsp cayenne pepper","¼ tsp freshly ground black pepper"],"steps":["Dissolve the sugar and salt in the vinegar and boil for 15 minutes.","Add mangoes, raisins, and onion and bring to the boil again.","Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.","Add the garlic, ginger and seasoning and simmer for 5 minutes.","Remove from heat and allow to cool before serving.","Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_Chutney_(Chunky)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Mango_Chutney.jpg/960px-Mango_Chutney.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Law from Montréal, QC, Canada, modified by User:Mike Hayes 2008.09.05","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Mango and Coconut Chutney (Am ki Chatni)","name":"Mango and Coconut Chutney (Am ki Chatni)","ingredients":["2 almost-ripe mangoes","1 Tbsp fresh or canned coconut, finely chopped","1 tsp cilantro or mint, chopped","1 Tbsp fresh ginger, scraped and finely chopped","1 tsp salt","½ tsp cayenne pepper","2–3 Tbsp fresh orange juice, or a mixture of orange and lime juice"],"steps":["Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.","Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares.","Place the mango cubes in a small bowl.","Add the coconut, cilantro, ginger, cayenne, orange/lime juice, and salt and mix gently with a tablespoon.","Leave to marinate in the refrigerator for 1–2 hours before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_and_Coconut_Chutney_(Am_ki_Chatni)","country":"India","pageImageChecked":true},{"title":"Cookbook:Maple Barbecue Sauce","name":"Maple Barbecue Sauce","ingredients":["2 quarts ketchup","1 ½ cups maple syrup (preferably a dark grade)","1 cup apple cider vinegar","¼ cup Hickory BBQ Rub","2 Tbsp yellow mustard","½ cup Worcestershire sauce","2 habanero chiles, stemmed"],"steps":["Combine all ingredients in a large saucepan or pot.","Bring to a boil over high heat and cook until liquid has reduced by ⅓.","Remove chiles and discard.","Keep refrigerated in an airtight container for up to 3 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Barbecue_Sauce","country":"United States","pageImageChecked":true},{"title":"Cookbook:Maple Barbecue Baby Back Ribs","name":"Maple Barbecue Baby Back Ribs","ingredients":["2 slabs baby-back pork ribs","Rib Rub","Maple Barbecue Sauce","Hickory and applewood chunks"],"steps":["Remove membrane on the bottom of the ribs. Season both sides liberally with rib rub and refrigerate at least 1 hour.","Place enough hickory and applewood chunks in the firebox of a smoker to keep the temperature around 200 °F (95 °C).","Place ribs in smoker and cook, brushing with barbecue sauce every 1½ hours for 4 hours or until very tender, changing chunks as needed.","Brush meat side of ribs liberally with sauce and place meat side down on a very, very hot grill until well browned and slightly charred.","Slice into one-rib portions and serve with additional sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Barbecue_Baby_Back_Ribs","country":"United States","pageImageChecked":true},{"title":"Cookbook:Manhattan Clam Chowder I","name":"Manhattan Clam Chowder I","ingredients":["15 ounces (425 g) canned potatoes, or 2 small boiled potatoes","28 ounces (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice","6.5 ounces (184 g) canned chopped clams, minimum","2 stalks of celery"],"steps":["Core the tomatoes. Remove the pale parts and the seeds; the \"meat\" of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.","Chop all non-clam ingredients to match the clams in size.","If desired add spices. Suggestions offered include dill seed, basil, thyme, celery seed, tarragon, marjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.","Cook the chowder, without boiling, until the celery begins to soften."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AManhattan_Clam_Chowder_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/ManhattanClamChowder.jpg/960px-ManhattanClamChowder.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Mango and Yellow Split Pea Curry","name":"Mango and Yellow Split Pea Curry","ingredients":["1 cup toor dal","2 cans mango (or fresh mango if available), sliced","1 onion, chopped","1 clove galangal or ginger","1 teaspoon garlic paste","1 teaspoon ghee","1 teaspoon hing powder","3 teaspoons turmeric","1 teaspoon garam masala","1 teaspoon chilli powder","2 teaspoons mustard seeds","1 teaspoon cumin","1 teaspoon fenugreek leaves"],"steps":["Soak dal over night.","Boil dal in water. Rinse, drain, and keep in separate container.","Boil mango slices in their juice. Add boiled dal and add additional water if required.","In a separate pan, sauté onion, ginger paste, and garlic paste in oil until golden brown.","In a separate pan heat ghee, hing, turmeric, garam masala, chilli powder, mustard seeds, and cumin.","Add all mixtures together in boiling mango and dal pot.","Add fenugreek leaves, and continue boiling.","Allow to cool and serve with rotis or naan and rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_and_Yellow_Split_Pea_Curry","country":"India","pageImageChecked":true},{"title":"Cookbook:Maltese Almond Cookies (Biskuttini tal-Lewz)","name":"Maltese Almond Cookies (Biskuttini tal-Lewz)","ingredients":["300 g ground almonds or almond meal","250 g white granulated sugar","1 tbsp lemon juice","2 egg whites","1–2 drops almond essence","Vanilla essence","Whole almonds for decoration","Rice paper"],"steps":["Combine ground almonds, sugar, lemon juice, and almond essence in a bowl.","Whip the egg whites until stiff, then add to the almond mixture. Mix well to make a dough.","Lay rice paper on flat baking dish.","Place a tablespoon of the dough in your palm and roll it into a small ball. Place on rice paper, and flatten slightly.","Repeat the shaping process with the remaining dough.","Press an almond into the top of each cookie, and bake at 375°F for 25 minutes or until light golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaltese_Almond_Cookies_(Biskuttini_tal-Lewz)","country":"Malta","pageImageChecked":true},{"title":"Cookbook:Maltese Rabbit Stew (Stuffat tal-Fenek)","name":"Maltese Rabbit Stew (Stuffat tal-Fenek)","ingredients":["1 large (about 2 kg) whole rabbit","2 tbsp sunflower oil","1 clove garlic","300 g white potatoes, peeled","1 small carrot, peeled and chopped","800 g canned crushed tomatoes or canned 'Pelati'","200 ml red wine","1 tbsp sugar","2–3 Mediterranean bay leaves","Tabasco sauce","Freshly-ground black pepper","Salt to taste","100 g canned peas","½ tsp mixed spice"],"steps":["Cut up the rabbit at the joints. Cut the rib section into 3–4 pieces, and divide the legs at all the joints. Split the head of the rabbit in half. The whole animal should be cut into about 10–12 pieces so they are large and chunky, but small enough that they can be easily manipulated with large spoon. Remove and keep internal organs apart.","Mince the garlic. Heat the oil in a large frying pan. Heat some of the garlic in the oil. Add some rabbit pieces and cook through.","Remove cooked meat from the pan and place in a large container. Cook the rest of the meat in the same way in batches, adding some garlic with every batch. The meat should be well cooked but not very brown.","Fry the internal organs whole in the same oil until well-cooked. Take some of the smaller pieces of meat without bone and add them to the organs. Keep these apart from the main meat.","Cut the potatoes into large irregular chunks, slightly smaller than the pieces of meat.","In a stock pot, place the fried rabbit, the potatoes, the chopped carrot, the tomato pulp, wine, sugar and laurel leaves. Add salt, pepper, mixed spice and Tabasco carefully. Cover and simmer on a low flame for 4 hours. Stir occasionally during the first hour.","Once done, add the peas, and cook until tender (about 10 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaltese_Rabbit_Stew_(Stuffat_tal-Fenek)","country":"Malta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/The_national_dish_of_Malta_%E2%80%93_Stuffat_tal-Fenek_%28rabbit_stew%29.jpg/960px-The_national_dish_of_Malta_%E2%80%93_Stuffat_tal-Fenek_%28rabbit_stew%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renata Apan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Malpua (South Asian Sweet Pancake)","name":"Malpua (South Asian Sweet Pancake)","ingredients":["1 litre milk","¼ cup all-purpose flour","¼ cup semolina flour","Ghee","Water"],"steps":["Boil the milk until it reduces to half of its original volume.","Roast the semolina until light brown.","Mix the all-purpose flour and milk into the toasted semolina to make a batter. It should be smooth and lump-free.","Heat the ghee in a skillet.","Use a circular pouring motion to pour batter in the pan and make a small pancake.","Keep turning over. Take care that it does not become crisp or harsh.","Make a sugar syrup of good consistency. Dip the malpua in the syrup.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMalpua_(South_Asian_Sweet_Pancake)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Malpua.jpg/960px-Malpua.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ampersandyslexia","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Mango Avocado Salsa","name":"Mango Avocado Salsa","ingredients":["¼ cup red onion, diced","1 jalapeño pepper, seeded and minced","1 small bunch of cilantro, chopped (about 1 cup, packed)","3 Hass avocados, peeled, cored, and diced","1 ripe mango, peeled, cored, and diced (about 1 cup)","Salt to taste","Pepper to taste","Juice of 1 lime"],"steps":["Combine all ingredients in a medium bowl.","Mix well with a spoon and serve with tortilla chips or use it as toppings for another dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_Avocado_Salsa","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8e/Mango_Avocado_Salsa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sharon Chen","licence":"CC BY 3.0"},{"title":"Cookbook:Mango Coconut Sticky Rice","name":"Mango Coconut Sticky Rice","ingredients":["210 g coconut milk","6–7 pandan leaves","Salt","8 cups coconut water","2 cups uncooked sticky rice, rinsed well","250 g brown sugar","Mango","Young coconut meat"],"steps":["Bring coconut milk to a boil with pandan leaves. Add a little salt to taste.","Stir in the coconut water. Stir in the sticky rice, and simmer about 15 minutes over low heat.","Stir in the mango, and simmer for 5 minutes.","Add sugar and stir until the sugar has dissolved. Add the coconut meat.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_Coconut_Sticky_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Mango_sticky_rice_served_in_Thailand.jpg/960px-Mango_sticky_rice_served_in_Thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arthur Taksin","licence":"CC BY 4.0"},{"title":"Cookbook:Malawach (Flaky Flatbread)","name":"Malawach (Flaky Flatbread)","ingredients":["1 kg white all-purpose wheat flour","½ cup white granulated sugar","2 tsp dried yeast","1 tbsp salt","2–3 cups lukewarm water (or such as is sufficient for kneading dough)","Vegetable oil (sufficient for lining skillet)","200 g melted butter or margarine"],"steps":["Mix together the flour, sugar, yeast, salt, and water, starting with only 2 cups of water. Knead the dough well, adding additional water if necessary to make it soft and pliable.","Cover and let dough rest until it doubles in size.","Take up dough and begin to knead it by hand. Divide dough into 12 smaller portions and place upon oiled surface. Let dough rest until each portion rises and doubles in size, occasionally oiling the surface of dough.","Grease a work surface with oil. Roll out each piece of dough with a rolling pin to get very large, almost paper-thin, rounds of dough.","Brush each round liberally with melted butter. Fold the dough in half, from the top towards the bottom. Then, roll it up from the top towards the bottom as one would roll-up a sleeping bag, forming a rope. Coil the rope around itself into a spiral.","Cover and allow the dough to rest until it rises and doubles in size.","Roll each spiral out again into a thin round. Brush again with butter, then repeat the rolling and coiling process.","Allow the dough to rest once more while covered until it rises.","Heat a skillet with a little vegetable oil.","Use your hands to flatten out the dough coils on a greased surface.","Place flattened dough portions in skillet and cover with lid. Fry the dough on a medium to low heat until the bottom turns an amber color. Flip over and fry on reverse side without the lid.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMalawach_(Flaky_Flatbread)","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Malawach.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ayala Sender","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Manhattan Clam Chowder II","name":"Manhattan Clam Chowder II","ingredients":["2 jars (23 ounces) clams or 2 packages (24 ounces) frozen clams","1 cup sliced celery","2 tablespoons chopped parsley","¼ pound salt pork, diced","1 bay leaf","3 medium onions, diced","¼ teaspoon thyme","2 cups chopped tomatoes","2 medium potatoes, diced","1½ quarts water","1 cup diced raw carrots","8–10 soda crackers","Salt to taste","Pepper to taste"],"steps":["Strain the clam juice.","Put the clams through food chopper, using the coarse blade.","Fry pork in a heavy iron pot.","Remove pork, and sauté onions in the fat until tender and lightly browned.","Add tomatoes and cook for 5 minutes.","Add water, carrots, celery, and herbs.","Cover pot and gently simmer for 1½ hours.","Add clams, strained clam juice, and potatoes; cook until potatoes are tender.","Season with salt and pepper to taste.","Bring to a boil, pour over crumbled soda crackers in individual plates, and serve at once."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AManhattan_Clam_Chowder_II","pageImageChecked":true},{"title":"Cookbook:Mango Chutney (Smooth)","name":"Mango Chutney (Smooth)","ingredients":["1 large raw (unripe) mango, peeled and cut into 1-inch cubes","2 tsp mustard seeds","3 tbsp vegetable oil or extra-virgin olive oil","½ tsp asafoetida (\"Heengh\" in Hindi, \"Perungayum\" in Tamil)","3–4 dry red chiles","2–3 green chiles (add more if you want it spicier)","1 tsp lime juice (if mango is not sour enough)","1 tsp turmeric powder","¾ tbsp salt (adjust to taste)"],"steps":["Heat the oil in a frying pan.","Add mustard seeds, asafoetida, green chillies, and red chillies. Wait until the mustard seeds splutter, then remove pan from stove.","Grind the above mixture with mango, lime juice (if needed), turmeric, and salt"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMango_Chutney_(Smooth)","pageImageChecked":true},{"title":"Cookbook:Mandazi (East African Doughnuts)","name":"Mandazi (East African Doughnuts)","ingredients":["4 milk cups all-purpose flour, plus extra for working the dough","1 tsp baking powder","1 pinch salt","1 tsp lemon zest","½ cup white granulated sugar","½ tsp ground cloves (optional)","2 tbsp margarine or butter, at room temperature","2 cups water","1 tsp vanilla essence","Vegetable oil for frying"],"steps":["Sift together the flour and baking powder in a bowl.","Mix in the salt, lemon zest, sugar, and cloves.","Rub in the butter until the flour becomes coarse.","Combine the vanilla and water, then mix this into the flour mixture to get a firm dough.","Knead the dough for about 2 minutes until it no longer sticks to your hands. Set aside to rest for 10 minutes.","Flour a work surface, and roll out the dough to about 1-inch thickness.","Cut the dough into 10 equal squares, then roll each square into a ball.","Heat a pan of oil over medium heat. Deep fry the mandazi in batches of 5 for about 10 minutes or until they are puffed, brown all over, and cooked through.","Remove when it is fully done and enjoy your delicious East African Doughnuts."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMandazi_(East_African_Doughnuts)","pageImageChecked":true},{"title":"Cookbook:Marshmallow Rice Squares I","name":"Marshmallow Rice Squares I","ingredients":["1 cup mini marshmallows","1 cup puffed cereal (e.g. Rice Krispies)"],"steps":["Combine marshmallows and cereal in microwaveable bowl.","Microwave for 1–2 minutes, depending on your machine's power.","Stir to coat the cereal with marshmallow. Press into a buttered baking pan or dish.","Cut it into squares and allow it to cool and set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarshmallow_Rice_Squares_I","pageImageChecked":true},{"title":"Cookbook:Marshmallows","name":"Marshmallows","ingredients":["About 1 cup (125 g / 4.4 oz) confectioners' sugar","3 ½ envelopes (2 tbsp plus 2 ½ tsp) unflavored powdered gelatin","½ cup (125 ml / 4.2 oz) cold water","2 cups (450 g / 16 oz) white granulated sugar","½ cup (160 g / 5.6 oz) light corn syrup","½ cup (125 ml / 4.2 oz) hot water (about 115°F / 46.1°C)","¼ tsp salt","2 large egg whites","1 tsp vanilla extract","½ cup (125 ml / 4.2 fl oz) vegetable oil"],"steps":["Oil the bottom and sides of a rectangular metal baking pan, and dust the bottom and sides with some confectioners' sugar.","In bowl of standing electric mixer or in a large bowl, sprinkle gelatin over cold water and let stand to soften.","In a 3 quart (2.8 L) heavy saucepan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved.","Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers , about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.","Using a standing or a hand-held electric mixer, whip mixture on high speed until white, thick and nearly tripled in volume (about 6–10 minutes).","In a large bowl with cleaned beaters, whip whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined.","Pour mixture into baking pan and sift ¼ cup confectioners' sugar evenly over top. Cool marshmallow, uncovered, until firm (at least 3 hours and up to 1 day).","Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board.","With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners' sugar into a large bowl and add marshmallows in batches, tossing to evenly coat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarshmallows","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Chocolate_Coated_Marshmallows_%40_Melba%E2%80%99s_Chocolate_Factory_7Aug23.jpg/960px-Chocolate_Coated_Marshmallows_%40_Melba%E2%80%99s_Chocolate_Factory_7Aug23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RegionVisitor90","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Marsala Chicken Scallopini","name":"Marsala Chicken Scallopini","ingredients":["2 boneless skinless chicken breasts","4 tsp butter","3 tsp olive oil","½ cup dry marsala wine","½ cup beef/chicken stock","½ lb of fresh asparagus","Parsley","Salt","Pepper","Flour","Oregano","Fresh basil"],"steps":["Put each chicken breast in a plastic bag and flatten with a meat tenderizer.","Coarsely chop the basil, and then throw it in a deep baking pan along with some flour, oregano. Toss the chicken with it.","Melt 2 tsp of butter in a medium frying pan on low-medium heat. When the butter stops bubbling, add the chicken and brown each section for approximately 3 minutes on each side. Once this is done, cover and set aside on a separate plate.","Drain off most of the liquid from the pan, and raise the heat. Pour a dollop of olive oil in, and sear the asparagus quickly. Remove this and set aside.","Keep at high heat, add the marsala and ¼ of the stock. Boil off for a few minutes. Lower the heat, and return the asparagus to the pan. Add the remaining stock and boil off to reduce. Add a tsp of butter, and cover chicken with sauce.","Sprinkle with parsley and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarsala_Chicken_Scallopini","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Maple Beans","name":"Maple Beans","ingredients":["625 ml (2 ½ cups) small dried white beans","2 L (8 cups) water","1 large sweet onion, finely diced","250 ml (1 cup) maple syrup","30 ml (2 Tbsp) dark brown sugar","30 ml (2 Tbsp) butter","2 ml (½ tsp) dry mustard","5 ml (½ tsp) ground pepper","5 ml (1 tsp) salt","6 slices side bacon OR 60 ml (¼ cup) bacon runoff"],"steps":["Wash beans and place in a saucepan with the water. Cover and bring to a boil, checking regularly.","When water has reached the boiling point, time for 5 minutes and remove from heat. Let sit for 1 hour, covered.","After the hour, return beans and water to heat and bring to a simmer, still covered. Simmer for 45 minutes.","Strain beans and water through a colander, collecting the liquids in a bowl for later use.","Combine the onion, salt, mustard, and maple syrup. Add 625 ml (2 ½ cups) of the aforementioned bean-water to the mix and blend well.","Finely slice the bacon, place in roast pan/casserole dish, and cover with the beans, pouring the liquid mixture over top.","Cover and bake for 3 hours at 165°C (325°F), adding 125 ml (½ cup) of bean-water at the 2 ½ hour mark.","Melt butter and combine with brown sugar. Pour over the baked beans and bake, uncovered, until liquid is no longer visible."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Beans","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/Sweet_Memories_Aged_Maple_Black_Jelly_Bean_%284724527426%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Boa-Franc","licence":"CC BY 2.0"},{"title":"Cookbook:Marinara Sauce","name":"Marinara Sauce","ingredients":["6 tablespoons virgin olive oil","225 grams (8 ounces) Spanish onion, diced","4 cloves garlic, thinly sliced","2 teaspoons fresh thyme leaves (or ½ teaspoon dried)","4 teaspoons fresh basil leaves (or 1 teaspoon dried)","85 grams (3 ounces) red bell pepper, diced","1.3 kilograms (1 pound and 14 ounces) skinless plum tomatoes, crushed by hand","1 tablespoon sugar","Salt to taste"],"steps":["Heat the oil in a saucepan over medium heat until it shimmers.","Add the onions and garlic, and sauté them for about 2 minutes until the onions are translucent.","Add the thyme, basil and bell pepper. Cook 5 minutes more.","Add the tomatoes and sugar. Bring to a boil and then lower to a light simmer, stirring occasionally for 30 minutes.","Season with salt to taste.","Serve hot by ladling over pasta, seafood or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarinara_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Veal_parmigiana_and_angel_hair_pasta_with_marinara_sauce_from_Afredo%27s_Italian_Restaurant%2C_Atlanta.JPG/960px-Veal_parmigiana_and_angel_hair_pasta_with_marinara_sauce_from_Afredo%27s_Italian_Restaurant%2C_Atlanta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Rivera","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Marinated Green Olives","name":"Marinated Green Olives","ingredients":["2 cups (16 oz/450 g) unpitted large green Spanish olives","7 cloves garlic, peeled and minced","2 bay leaves","½ medium lemon, sliced","1 teaspoon dried oregano","1 teaspoon ground fennel seeds","½ teaspoon dried thyme","½ teaspoon ground cumin seeds","½ teaspoon dried rosemary","½ teaspoon Spanish paprika","½ teaspoon black pepper"],"steps":["Lightly crush the olives with a mallet, or make slight slits on each olive with a knife, to ensure that the marinade permeates them.","Place the olives in a sealable glass jar and add the remaining ingredients.","Fill the jar with water and shake well.","Marinate at room temperature for several days to a week.","Serve the olives with toasted almonds and fresh bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarinated_Green_Olives","country":"Spain","pageImageChecked":true},{"title":"Cookbook:Marinated Cucumbers and Onions","name":"Marinated Cucumbers and Onions","ingredients":["2 cucumbers","1 white onion","2 cups (480 ml) distilled white vinegar","2 teaspoons (10 ml) vegetable oil","1 teaspoon (5 ml) sugar","1 teaspoon (5 ml) salt"],"steps":["Mix vinegar, oil, salt and sugar for the marinade.","Trim the ends from the cucumbers, peel them, and slice them.","Peel the onion and slice it as thinly as possible.","Pour the marinade over the cucumbers and onions and mix well.","Let it sit in a cool place or refrigerator for at least two hours, stirring occasionally.","Serve in a bowl, marinade and all, using salad tongs or a slotted spoon to dish out servings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarinated_Cucumbers_and_Onions","pageImageChecked":true},{"title":"Cookbook:Mapo Tofu","name":"Mapo Tofu","ingredients":["1 onion, sliced","1 small piece of ginger, minced (about 2 tsp)","1–2 tsp crushed dried chile pepper","200 g (7 oz) minced beef, or pork","4 cloves of garlic, minced","500 g (1 lb) silken tofu, cubed","2 tbsp chili bean paste (la doubanjiang)","1 tbsp Szechuan pepper, roasted and ground","1 tbsp soy sauce","1 tbsp rice wine","3–4 green onions, cut into 2 cm (1 inch) pieces","2–3 mushrooms (tree ears preferred; optional)"],"steps":["If using dried mushrooms, soak them in hot water for 10 minutes while preparing the rest of the ingredients, then slice before adding later.","Sauté onion with ginger and crushed chili.","Add minced meat and garlic, and fry until brown.","Mix in other ingredients (including sliced mushrooms), lower heat, and simmer for 5–10 minutes.","Serve over steamed jasmine rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMapo_Tofu","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Mapo_Tofu_with_rice.jpg/960px-Mapo_Tofu_with_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Marinated Mackerel","name":"Marinated Mackerel","ingredients":["4 or more mackerels","2 fresh bay leaves, chopped","6 cloves","1 blade of mace","1 sprig of fresh thyme","1 onion, chopped","10 peppercorns","Salt","Malt vinegar"],"steps":["Clean and scale fish. Place in a baking dish large enough for the fish and vinegar.","Mix other ingredients, except vinegar, with salt to taste, and pour over fish.","Pour over enough vinegar to cover well.","Place in moderate oven for 40–50 minutes.","Lift fish carefully onto serving dish, and strain liquor over top.","Let cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarinated_Mackerel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Mackerel_with_pickles_and_mullet_roe_-_Mackerel_sauce_with_white_wine%2C_lemon%2C_capers_and_chilies_in_vinegar%2C_fried_tomato%2C_mullet_roe%2C_mackerel_marinated_in_sugar_and_salt._Mackerel_infusion_%2815250555084%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"Cookbook:Maple Syrup Planked Salmon","name":"Maple Syrup Planked Salmon","ingredients":["4 salmon steaks or individual fillets (preferably wild-caught)","4 tbsp (60 ml) fresh lemon juice, divided","2 tsp (10 ml) pure maple syrup","2 tbsp (30 ml) grapeseed oil (or other neutral oil)","1½ tsp (7 g) chipotle powder (chipotle barbecue sauce may be substituted for this)","1 tsp (5 g) crushed dried rosemary","2 scallions, thinly sliced for garnish","Salt"],"steps":["Completely immerse cedar planks in water for several hours or overnight.","Heat grill to medium-high.","Mix 2 tablespoons (30 ml) lemon juice, the oil, rosemary, maple syrup, and half of the chipotle powder in a small bowl. Coat the salmon with the mixture and let rest at room temperature for 20 minutes.","Mix the remaining lemon juice with the remaining chipotle powder with a fork and set aside as a garnish.","Place plank(s) on grill and close lid. Allow plank to heat for a couple minutes.","Lightly sprinkle salt on plank(s).","Put salmon on plank, keeping fish at least an inch from the edge of the plank (in the case of fillets, place skin-side down). Reduce heat to low and close lid.","Grill for roughly 15 minutes without turning or moving salmon until desired \"doneness\" is reached. Generally, salmon should be cooked until the flesh loses its transparency and the meat can easily be broken with a fork. Spray with water to douse any flames that light on the sides of the plank.","When cooked, place the salmon on a serving platter and sprinkle with the scallions.","Immerse the cedar plank in water as a safety precaution.","Serve the salmon with the optional lemon juice/chipotle sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Syrup_Planked_Salmon","country":"United States","pageImageChecked":true},{"title":"Cookbook:Maple-Glazed BBQ Ribs","name":"Maple-Glazed BBQ Ribs","ingredients":["1 slab pork spareribs","1 Tbsp salt","3 Tbsp dark brown sugar","2 Tbsp smoked paprika","2 Tbsp cayenne pepper","1 cup maple syrup","1 cup white wine","¼ cup Worcestershire sauce","¼ cup soy sauce","3 Tbsp cider vinegar","Hickory wood chunks"],"steps":["Combine seasonings and rub on pork ribs.","Refrigerate for at least 1 hour.","Place hickory chunks into a 350°F (175˚C) smoker or a charcoal grill set for indirect heat at 350°F.","Combine liquid ingredients and bring to a boil over high heat until reduced by half.","Place ribs in smoker/grill and cook, basting often with maple syrup mixture, for 3–4 hours","Brush ribs with remaining mixture and place on a medium high grill until well browned.","Rest 15 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple-Glazed_BBQ_Ribs","pageImageChecked":true},{"title":"Cookbook:Maple Cumin Glazed Grilled Bananas","name":"Maple Cumin Glazed Grilled Bananas","ingredients":["4 bananas, peeled and halved lengthwise","½ cup maple syrup","2 tbsp dark rum","½ tsp ground cumin"],"steps":["Spray bananas and cold grill grate with nonstick cooking spray.","Place a large saucepan over high heat and add rum. Ignite. Once flames have died, remove from heat and whisk in remaining ingredients.","Place bananas cut side down on the preheated grill, and brush with rum mixture. Cook for 2 minutes, then flip and brush grilled side with more rum mixture.","Cook other side until well browned. Flip and cook just until browned. Remove and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Cumin_Glazed_Grilled_Bananas","pageImageChecked":true},{"title":"Cookbook:Maple Planked Salmon with Rum Glaze","name":"Maple Planked Salmon with Rum Glaze","ingredients":["1 side (1.5–2 lb) of sockeye salmon","Salt","Freshly-ground black pepper","1 tbsp olive oil","½ cup dark rum","1 large untreated maple plank, soaked in water for at least 1 hour"],"steps":["Brush salmon with oil. Sprinkle liberally with salt and freshly ground black pepper.","Place salmon on plank. Heat grill to medium on one burner.","Bring rum to a boil in a saucepan over high heat. Remove from heat and ignite. Boil until reduced to ¼ cup.","Place plank on indirect heat and cook for 20 minutes, brushing often with rum.","Let rest 5 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Planked_Salmon_with_Rum_Glaze","pageImageChecked":true},{"title":"Cookbook:Maple Glazed Chicken Breasts","name":"Maple Glazed Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","½ cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too.)","¼ cup chicken broth","2 tbsp Worcestershire sauce","Melted butter","1 Tbsp salt","1 Tbsp freshly-ground black pepper","2 Tbsp lemon pepper"],"steps":["Combine maple syrup, sauce, and broth in a small saucepan over medium-high heat. Bring to a boil and cook until reduced by ⅓. Set aside.","Combine salt, pepper, and lemon pepper. Brush chicken with melted butter and press seasoning mixture into both sides of each chicken breast.","Place chicken in a shallow roasting pan. Insert a probe thermometer into one of the pieces and roast at 375°F (190°C) until internal temperature reaches 165°F (74°C).","Brush top of chicken pieces with maple mixture. Remove while your broiler heats up.","Place chicken under your preheated broiler until top is well browned and slightly charred.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving with remaining maple mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Glazed_Chicken_Breasts","pageImageChecked":true},{"title":"Cookbook:Maple Planked Chicken Breasts","name":"Maple Planked Chicken Breasts","ingredients":["2 ea. (12–16 ounces) boneless skinless chicken breasts","Olive oil","Salt","Freshly-ground black pepper","1 tsp freshly-ground coriander","2 medium untreated maple planks, soaked in water at least 1 hour"],"steps":["Brush chicken with olive oil. Sprinkle both sides liberally with salt, freshly ground black pepper, and the freshly-ground coriander.","Place chicken on planks and insert a probe thermometer into one of the breasts. Heat one burner or push all the coals to one side and place planks on the cooler side. Cook until internal temperature reaches 165°F.","Remove chicken to a plate and cover with aluminum foil. Let rest 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Planked_Chicken_Breasts","pageImageChecked":true},{"title":"Cookbook:Margarita Grilled Chicken","name":"Margarita Grilled Chicken","ingredients":["4 boneless skinless chicken breasts","½ tsp freshly-ground cumin","½ cup tequila (recommended: José Cuervo Especial Gold)","½ cup margarita mix","¼ cup olive oil","Salt","Freshly-ground black pepper","1 cup mesquite chips, soaked in water 30 minutes","¼ cup freshly-squeezed lime juice","3 Tbsp fresh cilantro","3 chipotle chiles in adobo, finely chopped","3 Tbsp adobo sauce"],"steps":["Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.","The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.","Cook, turning often, until internal temperature reaches 165°F (74˚C).","While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.","Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMargarita_Grilled_Chicken","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Marly Sponge","name":"Marly Sponge","ingredients":["5 oz (150 g) almond meal","2¼ oz (70 g) cake flour","8 oz (250 g) superfine sugar","8 oz (250 g) egg whites","5 oz (150 g) superfine sugar"],"steps":["Mix the almonds, flour, and the first quantity of sugar with a wire whisk.","Whip the egg whites to soft peaks.","Add the second quantity of sugar, little by little, and beat to firm peaks.","Fold the almond mixture into the egg whites.","Line a sheet pan with parchment paper and draw circles of the required diameter on the paper.","Using a pastry bag, pipe spirals of meringue into the circles.","Bake at 350°F (180°C) for 12–15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarly_Sponge","pageImageChecked":true},{"title":"Cookbook:Maple Cream","name":"Maple Cream","ingredients":["At least 1 quart (1 L) pure maple syrup","Neutral-tasting vegetable oil"],"steps":["Pour the maple syrup into a saucepan. Use a saucepan deep enough to accommodate the syrup without allowing it to boil over and narrow enough to ensure the syrup comes to a depth of at least about 2 inches (5 cm).","If using a traditional (i.e. not instant-read) candy thermometer, place it in the pan now. Make sure the syrup covers the probe section that measures the temperature.","Add just a few drops of vegetable oil to the pan—this will help prevent large bubbles from forming during cooking.","Bring the syrup to a gentle boil without stirring. Cook the syrup, still without stirring, to 230–235 °F (110–113 °C).","Remove the saucepan from the heat, and place it into an ice bath without letting the syrup get wet. Let it cool in the bath without disturbance until the syrup reaches 80–100 °F (27–38 °C). The syrup will thicken considerably.","Transfer the cooled syrup to a bowl. Use a spoon, paddle, or spatula to slowly and continuously stir the syrup for about 15–30 minutes. The mixture should thicken, grow opaque, and lose its gloss.","Once the mixture loses its gloss, stop stirring, and immediately transfer it to a jar or other container. If you wait too long, the mixture will become hard to work with."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Cream","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Maple_leaf_cookie.jpg/960px-Maple_leaf_cookie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hannah Clover","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Marshmallow Rice Squares II","name":"Marshmallow Rice Squares II","ingredients":["1 cup marshmallows (either regular white, cream soda flavour, or bubblegum flavour)","100–150 ml milk","¼ cup powdered sugar","1 cup puffed cereal (e.g. Rice Krispies)"],"steps":["Melt marshmallows in the microwave in 30 second intervals until it melts into a creamy mixture.","Remove marshmallow fluff from microwave, pour in the milk, and mix for 1½ minutes.","Add the powdered sugar and mix for 2 more minutes.","Add the puffed cereal, and mix for 1 more minute.","Put back in microwave and heat for 13 seconds.","Remove from the microwave and mix a final time.","Press into a greased dish or pan. Let set, then cut into pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarshmallow_Rice_Squares_II","pageImageChecked":true},{"title":"Cookbook:Maple Butter Tart","name":"Maple Butter Tart","steps":["Preheat oven to 190&nbsp;°C (375&nbsp;°F).","Mix the flour, salt, and sugar in the bowl of a food processor.","Cut in the cold butter and mix with a series of short pulses, until the mixture resembles pea-meal. The crust will have a flakier texture if you avoid mixing the butter in too much.","Gradually pulse in ice water, 1 tbsp at a time, until the dough just holds together. You may not need all the water.","Divide into two discs, wrap in plastic, and chill for at least 30 minutes.","Roll the dough to ⅛&nbsp;inch (3&nbsp;mm) thick. Cut into 4&nbsp;inch (10&nbsp;cm) rounds.","Gently press each round into a cup of a non-stick muffin pan. Chill the pan chill while making the filling.","Cream the butter and brown sugar until smooth.","Whisk in the eggs until light and slightly frothy.","Stir in maple syrup, vanilla, vinegar, and salt. Mix until smooth, but not foamy.","Fill tart shells with the filling to about about two-thirds full.","Sprinkle a spoonful of chopped nuts over the top of each tart.","Bake for 15–18 minutes until the centre is gooey and slightly runny, which is the traditional Canadian style. If you prefer a firmer tart, cook for 20 minutes.","Let cool in the tin for 10 minutes, then carefully lift out and cool on a rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMaple_Butter_Tart","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Square_butter_tarts%3F_%2813656235745%29.jpg/960px-Square_butter_tarts%3F_%2813656235745%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laurel L. Russwurm from Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Mashed Pumpkin","name":"Mashed Pumpkin","ingredients":["1 small pumpkin","1 pinch of salt","1 pinch of pepper","About 1 tablespoon butter"],"steps":["Clean your pumpkin well, being careful to remove manure, dirt, etc. Chop off the stem.","Bake the cleaned pumpkin in a 375 °F (190 C) oven for about 45 minutes per 250 g. A small pumpkin of less than 500 g works best.","Remove pumpkin and allow to rest for 5–10 minutes.","During this time, take out sea salt, butter, and your pepper mill.","Chop pumpkin in half with cleaver, butcher knife, or kitchen hatchet.","Remove seeds and guts; roast seeds and discard the rest.","Separate the skin from the flesh.","Place hot pumpkin flesh in a food processor, along with salt, pepper, and butter to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMashed_Pumpkin","pageImageChecked":true},{"title":"Cookbook:Mashed Plantains and Pork Rinds (Mofongo)","name":"Mashed Plantains and Pork Rinds (Mofongo)","ingredients":["3 very green plantains","Vegetable oil for frying","½ pound pork rinds, also known as chicharrones or pork cracklings, ground","3 cloves garlic, minced","1 cup stock or broth","1 tablespoon fat (e.g. olive oil, butter, or lard)"],"steps":["Peel the plantains and cut into 1-inch diagonal pieces.","Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides (approximately 3 ½ minutes per side).","Remove the plantains from the pan and flatten the plantains by placing a plate over the fried plantains and pressing down.","Return the plantains to the hot oil and fry 1 minute on each side. Then, place on paper towels.","While the plantains are still hot, use a mortar and pestle to mash them with the garlic, fat, and stock or broth. Add the chicharrones, salt, and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMashed_Plantains_and_Pork_Rinds_(Mofongo)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Mofongo.jpg/960px-Mofongo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Diane","licence":"CC BY 2.0"},{"title":"Cookbook:Matzah Lasagne","name":"Matzah Lasagne","ingredients":["4 sheets of matzah","1 lb (450 g) cottage cheese","1 ¼ cups grated mozzarella cheese","½ cup grated Parmesan cheese","½ teaspoon black pepper (optional)","30–34 ounces marinara sauce or tomato sauce"],"steps":["Grease a baking pan that will fit the matzah sheets.","Spread about ½ cup sauce in the pan to cover the bottom.","Place 1 matzoh sheet on top.","Spread more tomato sauce over the matzah.","Spread a layer of cottage cheese on top of the matzah.","Sprinkle with mozzarella and Parmesan cheeses.","Repeat these layers until all 4 matzah sheets are used.","Spread tomato sauce and sprinkle mozzarella and Parmesan cheese on top.","Add ½ cup water","Cover with foil, and bake at 350°F (175°C) for 35–40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMatzah_Lasagne","pageImageChecked":true},{"title":"Cookbook:Mascarpone Glazed Strawberries","name":"Mascarpone Glazed Strawberries","ingredients":["1 pound fresh strawberries, hulled and sliced","1 cup mascarpone cheese","3 tbsp coffee liqueur","3 tbsp dark rum","¼ cup heavy cream","1 pinch of salt","¾ cup white granulated sugar","2 tbsp butter"],"steps":["Melt butter in your largest stainless steel sauté pan over medium heat. Add strawberries and cook until deeply browned. Remove and keep warm.","Deglaze pan with rum and ignite. Stir to dissolve browned bits.","Add remaining ingredients, and boil until reduced by ⅓.","Add strawberries, reduce heat to low, and cook ½ hour.","Remove pan from heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMascarpone_Glazed_Strawberries","pageImageChecked":true},{"title":"Cookbook:Mascarpone Mac 'n Cheese","name":"Mascarpone Mac 'n Cheese","ingredients":["¼ cup unsalted butter","¼ cup all-purpose flour","1 cup mascarpone cheese","3 tbsp sugar","1 pinch of salt","2 cups heavy cream","1 pound cooked macaroni pasta","1 cup heavy whipping cream, whipped to soft peaks"],"steps":["Melt butter in a large saucepan over medium heat. Whisk in flour and cook until light blond color is achieved.","Add remaining ingredients except for macaroni and whipped cream. Bring to a boil until reduced by half. Remove from heat and gently fold in cream.","Place macaroni in the bottom of a 9x13-inch square baking pan. Pour cheese mixture over and bake in a 350°F oven for 25 minutes, or until bubbly on top and puffed up. Remove and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMascarpone_Mac_'n_Cheese","pageImageChecked":true},{"title":"Cookbook:Mascarpone Chocolate Sauce","name":"Mascarpone Chocolate Sauce","ingredients":["1 cup (300 g/11 oz) mascarpone cheese","½ cup () chocolate syrup","2 tablespoons white granulated sugar","1–2 pinches of salt"],"steps":["Whisk together all ingredients in your serving bowl.","Serve as a dipping sauce with beignets or fruit; or, serve over ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMascarpone_Chocolate_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/White_chocolate_mascarpone_cake.jpg/960px-White_chocolate_mascarpone_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Blaine","licence":"CC BY 2.0"},{"title":"Cookbook:Mató de Pedralbes (Spanish Maize Custard)","name":"Mató de Pedralbes (Spanish Maize Custard)","ingredients":["1 litre milk","¼ kilo white sugar","100 grams maize flour","10 yolks","2 cinnamon sticks"],"steps":["Stir the maize flour into a glass of the cold milk.","Put the rest of milk in a saucepan, add sugar and yolks, and beat together until blended.","Add cinnamon sticks and heat the mixture. When it begins to boil, add the glass of milk and flour, and mix well. Cook until thickened.","Remove the saucepan from the heat and take out the cinnamon sticks. Pour it into four oval molds and refrigerate until cool.","To serve, unmold the custards and serve with jam or some rosemary honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMat%C3%B3_de_Pedralbes_(Spanish_Maize_Custard)","country":"Spain","pageImageChecked":true},{"title":"Cookbook:Mashed Sweet Potatoes","name":"Mashed Sweet Potatoes","ingredients":["2 pounds sweet potatoes, peeled and cut into ½-inch pieces","¾ cup brown sugar","½ cup freshly-squeezed orange juice","4 ounces unsalted butter, cut into pieces","1 tsp freshly-ground cinnamon"],"steps":["Cover potatoes in a large pot with cold water by at least an inch.","Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until potatoes are tender (about 15–20 minutes).","Drain potatoes into a colander. Remove water from pot and add potatoes and remaining ingredients. Mash potatoes with either an immersion blender or potato masher.","If you used a potato masher, combine ingredients thoroughly. If you did not, then you can skip this step.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMashed_Sweet_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Whole_Foods_mashed_sweet_potatoes_-_November_2023_-_Sarah_Stierch.jpg/960px-Whole_Foods_mashed_sweet_potatoes_-_November_2023_-_Sarah_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Matzo","name":"Matzo","steps":["Slowly add water to the flour, stirring constantly, until dough becomes solid. Knead quickly and firmly until smooth.","Divide dough and roll each piece until very thin. Transfer to baking sheets.","Using a fork or a pizza-dough docker, poke holes through the dough on both sides. The holes should go completely through the dough.","Heat oven to 300°C (600°F) or as high as possible.","Bake for 2–4 minutes or until crisp."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMatzo","pageImageChecked":true},{"title":"Cookbook:Mashed Potatoes","name":"Mashed Potatoes","ingredients":["Potatoes","Butter","Milk"],"steps":["Boil the potatoes until tender, then drain.","While hot, rub the potatoes through a colander into a clean pan.","For every pound of potatoes, mix in ½ ounce butter and 1 tablespoon milk; do not make them too moist.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMashed_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Meat_pie_and_mashed_potatoes_at_a_pub_in_Dublin.jpg/960px-Meat_pie_and_mashed_potatoes_at_a_pub_in_Dublin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grendelkhan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Marzipan Muffins","name":"Marzipan Muffins","ingredients":["150 g marzipan","150 g butter","3 eggs","100 ml milk","100 g flour","100 g white granulated sugar","100 g fine oatmeal","2 teaspoons baking soda","2 bags of vanilla sugar"],"steps":["Finely dice the marzipan or mash it with a fork. Beat it well with butter, milk, and eggs.","Mix the remaining dry ingredients. Add them to the butter and egg mixture, and mix to make a smooth batter. If it is too dry, add a little more milk.","Place muffin tins on a baking sheet. Spread the batter in the tins and bake at 180°C for 20–25 minutes.","If desired, decorate the muffins with chocolate icing and sprinkles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMarzipan_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1b/Marzipan_easter_eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Metamorphosed Fossil","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Masyaura (Nepali Fermented Vegetable Balls)","name":"Masyaura (Nepali Fermented Vegetable Balls)","ingredients":["4 cups black lentil flour","2 cups minced vegetables (e.g. taro, yam, colocasia leaf)"],"steps":["Place the lentil flour in a mixing bowl, and add enough water to make a thick paste.","Mix in the vegetables.","Cover the bowl and leave it overnight. This allows the paste to absorb the moisture completely and go through slight fermentation, which gives a nice flavor to the product.","In the morning, make small balls or nuggets by using your hand, and place them on a tray. Wet your hand often with water, which helps prevent the paste from sticking to your hand. The balls should not touch each other.","Place the tray in the direct sun to allow them to dry. It will take around three days to completely sun-dy, and it might take even longer on less sunny or cloudy days. Keep it indoors during the night to speed up the drying process.","Once they are completely dried, keep them in an airtight container store for several months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMasyaura_(Nepali_Fermented_Vegetable_Balls)","country":"Nepal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Stir-frying_masauras.jpg/960px-Stir-frying_masauras.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AlexanderVanLoon","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Masa (Hausa Rice Pancake)","name":"Masa (Hausa Rice Pancake)","ingredients":["2 cups uncooked rice","1 teaspoon yeast","½ cup sugar","Salt","1 teaspoon baking powder (optional)","Oil, for cooking"],"steps":["Soak the rice in water for at least 8 hours, and up to overnight. Drain the rice.","Take a few tablespoons of the soaked rice, and boil it until tender.","Combine the cooked rice and uncooked rice. Blend until smooth, adding only as much water as you need to get a paste—don’t let it become watery.","Mix yeast and sugar with a small amount of warm water in a small bowl. Leave for a few minutes to foam.","In a large bowl, mix the blended rice with the yeast mixture and baking powder. Cover, and let rest for 6–8 hours.","Season the batter with salt and sugar to taste.","Heat a small amount of oil in a non-stick pan. Pour small dollops of batter into the pan, and fry like pancakes. They should come out fluffy and light.","Serve with hot sauce, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMasa_(Hausa_Rice_Pancake)","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Masa_%28Waina%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aderiqueza","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Masyaura Curry","name":"Masyaura Curry","ingredients":["1 cup oil, divided","1 ½ cups masyaura","1 pinch cumin seeds","½ tsp fenugreek seeds","1–2 serrano pepper or other green chiles, finely chopped","Salt to taste","½ tsp turmeric powder","3 medium-sized tomatoes, finely chopped","½ tbsp cumin-coriander powder","½ tbsp red chile powder","½ tbsp ginger-garlic paste","½ tbsp ground black pepper (optional)","3 cups water","2 tbsp finely-chopped cilantro"],"steps":["Heat ½ cup oil in a pan. Add the masyaura, and fry until it becomes red and crispy. Make sure to stir as you fry because it burns fast. Remove masyaura from oil once finished.","In a separate pan heat the remaining ½ cup oil. Add cumin and fenugreek seeds. Once seeds are golden brown, add potato and green chilies. Fry until it becomes golden brown.","Add fried masyaura, salt, and turmeric powder, then stir properly. Cover and cook it on a low to medium heat for 5 minutes.","Add tomato, cumin-coriander powder, ginger-garlic paste, pepper, and red chili powder. Stir, cover, and cook for another 5 minutes.","Add water and stir well. Cook on medium heat and let the mixture boil. Remove from the heat once you get the desired gravy consistency.","Sprinkle with cilantro to garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMasyaura_Curry","pageImageChecked":true},{"title":"Cookbook:Masala Chai II","name":"Masala Chai II","ingredients":["2 cups boiling water","2 tbsp heavy cream","1 bag black tea leaves","2 tsp vanilla sugar","½ tsp cinnamon","1 pinch cocoa powder","3–4 cardamom seeds","1 pinch caraway seeds","1 pinch anise seeds","1 pinch ground ginger (optional)","1 pinch ground cloves (optional)","1 pinch saffron (optional)","Crushed almonds (optional)"],"steps":["Combine all ingredients in a serving cup. Steep for about 5 minutes.","Stir vigorously to incorporate the cocoa and cinnamon.","Reheat in the microwave if you prefer it very hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMasala_Chai_II","country":"India","pageImageChecked":true},{"title":"Cookbook:Mead","name":"Mead","ingredients":["1 cup room temperature sterilized fruit juice (optional)","1 packet of dry winemaker's yeast (Lalvin EC1118, K1V1116 or similar) as well as yeast nutrient","3 quarts water","3 pounds (1 quart) honey","1 pound raisins (optional)"],"steps":["Sanitize all of your equipment (see notes).","If desired, create a starter culture by mixing the fruit juice and yeast. Place into a 1-quart container fitted with a rubber stopper and airlock. Keep at room temperature, out of direct sunlight, for 1–2 days until the mixture is bubbling. This starter culture will cause the fermentation below to begin with vigor and may prevent the mead from failing to ferment.","Heat the water in a pot over medium heat, and slowly stir in the honey until completely dissolved. There is a common disagreement among mead makers as to whether you should boil the mixture or not; Boiling will alter the flavor but will enhance the clarity of the finished mead.","Remove the pot from the heat, and cool to 170°F (76°C).","Stir in the raisins, and transfer to your fermentation vessel. Cool to room temperature (about 68°F/20°C).","Rehydrate the yeast if you did not make a starter culture. Transfer the yeast mixture to the honey mixture in the vessel, and attach the airlock.","Place the vessel in a cool (68°F/20°C), dark place. After about a day, the airlock should start to allow bubbles to escape, which indicates beginning fermentation. The raisins will rise to the surface of the mixture. Avoid stirring or agitating the mixture, as it may cause the liquid to rise up and spill out of the airlock.","Let the mead ferment for 4–6 weeks.","If desired, \"rack\" the mead to allow the mead to clear faster: carefully siphon it into a second carboy with a sanitized tube, avoiding the sediment to prevent cloudiness and avoiding splashing to prevent incorporating excess oxygen. Attach an airlock to the second carboy.","Ferment for another 3 months or until all signs of fermentation have stopped (usually when the airlock doesn't produce any bubbles for a long period of time&mdash;typically over 30 seconds between bubbles) and your mead has cleared enough to read a newspaper through it.","Rack the mead once more.","Bottle the mead by sealing in sterilized bottles using airtight caps or quality corks. If the fermentation is not complete, pressure will build up inside the sealed bottles and cause them to explode.","Age the mead in the bottle for at least 6 months (or longer) before drinking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMead","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Honey-Fruit-Mead-Brewing.jpg/960px-Honey-Fruit-Mead-Brewing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"CC0"},{"title":"Cookbook:Meat and Shrimp Potstickers","name":"Meat and Shrimp Potstickers","steps":["Mix together the filling ingredients.","Place a small bowl of water on the work area. If desired, mix in a little cornstarch to make a glue.","Lay out one of the gyoza wrappers in front of you.","Dip your finger in the water and moisten the edges of the wrapper.","Place a heaped teaspoon of filling in the middle of the wrapper.","Fold the gyoza wrapper over the filling and pinch the edges to seal it shut.","Heat 2 tablespoons oil in a large skillet or wok.","When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).","Without turning the dumplings over, add 1 cup of water and cover.","Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).","Let the dumplings cook for a few more minutes with the heat turned off.","Serve the potstickers with dipping sauce or soy sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeat_and_Shrimp_Potstickers","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/0/01/Potstickers_RTE.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Meatloaf I","name":"Meatloaf I","ingredients":["2 lbs (900 g) ground beef","2 eggs","1 clove garlic, minced","1 teaspoon salt","¼ teaspoon ground allspice","Sprinkle of curry powder","1 teaspoon Worcestershire sauce","1 onion, chopped","1–2 celery stalks, chopped","1 cup (240 g) cracker crumbs","1–2 cans of mushroom soup"],"steps":["Combine the ground beef, eggs, minced garlic, salt, allspice, curry powder, and Worcestershire sauce.","Mix in the chopped onion, celery, and cracker crumbs.","Press the mixture into a standard loaf pan.","Bake at 400°F (200°C) for about 10–20 minutes until browned on top.","Tilt the pan, and drain off any accumulated grease. Add the mushroom soup on top.","Bake another 1.5–2 hours until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatloaf_I","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7e/Meatloaf_1971_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ronden Talent Management","licence":"Public domain"},{"title":"Cookbook:Meat Masala","name":"Meat Masala","ingredients":["50 g whole dried chillies","100 g coriander seed","2 tbsp black peppercorn","1 tsp cumin seed","1 tsp mustard seed","1 tsp turmeric powder","12 cloves","¼ tsp cardamom seed","2 short pieces of cinnamon"],"steps":["Toast the chillies, coriander, peppercorn, cumin, and mustard in a frying pan.","Grind all ingredients to a powder.","Store in a glass jar with a tight-fitting lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeat_Masala","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Fish_and_meat_with_masala_on_sale.jpg/960px-Fish_and_meat_with_masala_on_sale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rameshng","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Mazorca Desgranada (Colombian Beef Salad)","name":"Mazorca Desgranada (Colombian Beef Salad)","ingredients":["½ pound (250 g) beef loin steak, cut into thin strips","Tartar sauce","Ground allspice","Ground pepper","Salt","Worcestershire sauce","½ small \"Summer Crisp\" (Batavian) lettuce, thinly sliced","¼ pound (125 g) shredded costeño or Monterey Jack cheese","1 can (15oz/425 g) whole kernel corn","Crushed potato chips (crisps)"],"steps":["Fry beef in a medium skillet. Season with allspice, pepper, salt, and Worcestershire sauce.","Heat corn in warm water, then drain well.","Place lettuce into serving dish.","Place corn over the lettuce.","Add shredded cheese on top of the corn.","Top with beef.","Cover everything with crushed potato chips.","Pour tartar sauce all over the dish, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMazorca_Desgranada_(Colombian_Beef_Salad)","country":"Colombia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Mazorca_Desgranada.jpg/960px-Mazorca_Desgranada.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Meat and Potatoes in Broth (Niku Jaga)","name":"Meat and Potatoes in Broth (Niku Jaga)","ingredients":["200 g (7.1 oz) sliced beef","4 small potatoes (red potatoes recommended)","1 white onion, sliced","1½ cups water","2 tbsp mirin","3 tbsp soy sauce","2 tbsp sugar","1 slice of ginger","100 g (3.53 oz) shirataki noodles"],"steps":["Cut potatoes into bite-sized pieces. Set aside to soak in cold water.","Combine mirin, soy sauce, sugar, ginger, and beef in a saucepan. Boil lightly for 2–3 minutes.","Remove beef from pan. Add potatoes, sliced onion, and water. Bring to a boil.","Simmer uncovered until the broth reduces to about ⅓ by volume.","Replace beef in pan, add shirataki noodles, and simmer for roughly 5 minutes.","Remove from heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeat_and_Potatoes_in_Broth_(Niku_Jaga)","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Meatballs (Vegetarian)","name":"Meatballs (Vegetarian)","ingredients":["1 large onion, chopped","1 package (340 g) Yves \"Veggie Ground Round\" ground beef substitute","3 Tbsp hickory smoked barbecue sauce (recommended) OR barbecue sauce OR tomato sauce OR ketchup","2 eggs","3 Tbsp breadcrumbs","⅛ tsp dried paprika","Low-sodium soy sauce to taste (optional)"],"steps":["Preheat oven to 350°F.","Sauté onion; pour off oil and set aside.","In a large bowl, beat eggs. Add the ground beef substitute, and break up well with fork.","Add all remaining ingredients and mix well.","Grease a large 12 x 18-inch (31 x 45 cm) baking tray.","Drop mixture onto the tray in tablespoonfuls. You should get 30–40 meatballs. Don't worry if the mixture falls apart a little on tray.","Bake at 350°F for 22 minutes.","Flip meatballs over.","Bake for an additional 9 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatballs_(Vegetarian)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Ikea_vegetarian_meatballs.jpg/960px-Ikea_vegetarian_meatballs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Apinanaivot","licence":"CC0"},{"title":"Cookbook:Meat Ravioli Filling","name":"Meat Ravioli Filling","ingredients":["3 tbsp butter or olive oil","4 tbsp finely-chopped onion","¾ lb veal, chicken, or turkey, finely minced","12 oz frozen or cooked spinach, squeezed and chopped","½ cup freshly grated Parmigiano Reggiano","1 pinch ground nutmeg","3 eggs","Salt"],"steps":["Heat 3 tablespoons of olive oil in a small frying pan and soften the onions in it until translucent, about 7 minutes.","Add the minced meat and cook, stirring constantly, until any trace of pink has gone and all liquid has evaporated.","Remove from the heat and stir in the chopped spinach, Parmesan cheese, and nutmeg.","Season to taste.","Beat the eggs and mix them into the meat mixture.","Refrigerate or cool to room temperature while you roll the dough."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeat_Ravioli_Filling","pageImageChecked":true},{"title":"Cookbook:Meatless Sloppy Joes","name":"Meatless Sloppy Joes","ingredients":["2 tsp olive oil","½ onion, chopped","½ green bell pepper, chopped","⅓ cup shredded carrot","1 can of chili beans, undrained","1 ½ cups cooked brown rice","¼ cup hickory-smoked barbecue sauce, or to your preference","Hamburger buns"],"steps":["Add olive oil to pan over medium-high heat.","Add onions, bell pepper, and carrots and cook for 3–4 minutes","Add rice, chili beans, and barbecue sauce and cook for approximately 10–15 minutes, stirring frequently to heat thoroughly.","Serve on hamburger buns."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatless_Sloppy_Joes","pageImageChecked":true},{"title":"Cookbook:Mayonnaise (Vegan)","name":"Mayonnaise (Vegan)","ingredients":["6 oz tofu (silky or soft preferred)","3 tablespoons olive oil"],"steps":["Drain the tofu and blend in a food processor/blender until smooth.","Add the oil slowly and gradually to the blended tofu while the blender is still running. This emulsifies the mixture.","Add additional spices (e.g. salt, black pepper, etc.) to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMayonnaise_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Vegan_mayonnaise_on_bread.jpg/960px-Vegan_mayonnaise_on_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mx. Granger","licence":"CC0"},{"title":"Cookbook:Meatballs with Honey Lime Sauce","name":"Meatballs with Honey Lime Sauce","ingredients":["1 pound ground beef","1 tsp salt","1 tsp black pepper","1 tsp red pepper flakes","½ cup dried breadcrumbs","1 tsp dried rosemary","1 tsp dried thyme","1 egg, beaten","2 tbsp clarified butter","¼ cup chicken broth","2 tbsp honey","3 limes, juiced"],"steps":["Combine beef, salt, pepper, red pepper flakes, ¼ cup breadcrumbs, rosemary, thyme, and egg.","Refrigerate for at least 1 hour.","Shape into 1-ounce balls and dredge meatballs in remaining breadcrumbs.","Melt butter in your largest sauté pan over low heat.","Raise the heat to medium. Place balls in skillet, working in batches if needed. Cook until well-browned with an internal temperature of 160 °F.","Place meatballs in a 200°F oven to keep warm.","Deglaze pan with broth. Add honey and lime juice, and boil until reduced by ¼.","Return meatballs to pan and toss to coat.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatballs_with_Honey_Lime_Sauce","pageImageChecked":true},{"title":"Cookbook:Meat and Rice-Stuffed Bell Peppers","name":"Meat and Rice-Stuffed Bell Peppers","ingredients":["3 bell peppers","500 g (½ lb) ground meat of your choice (e.g. beef, pork, or a mixture)","0.5 L (16 ounces) canned tomato sauce","100 g (½ cup) uncooked rice (any type)","Salt","Pepper"],"steps":["Wash peppers. Use a thin and sharp knife to carefully cut around the stem end and form a 5 cm (2 in) circle to open the pepper. Save this piece. Use a spoon or knife cut inside to remove remaining seeds and white membrane. Then rinse again inside and out, and put aside.","Boil rice in a medium pot with 1 cup of water for 15 minutes. Set rice aside.","Cook your meat of choice to fill peppers with, and ensure that the fat is drained, if applicable.","Mix rice, meat, and one tablespoon of sauce together in bowl.","Using your fingers, stuff peppers with mixture until full, cover with pepper top which was set aside.","Place in small pot and ensure they will not tip over, then pour in remaining sauce and leftover meat-rice mixture.","Add water until it covers the peppers two-thirds of the way, then cover with a lid.","Cook under medium to high heat (watch so it does not boil over), about 25 minutes for soft peppers, less if you prefer peppers that are firmer. All ingredients are at this point pre-cooked, and safe to eat.","Remove and plate with sauce from pot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeat_and_Rice-Stuffed_Bell_Peppers","pageImageChecked":true},{"title":"Cookbook:Mazagran (Algerian Iced Coffee)","name":"Mazagran (Algerian Iced Coffee)","ingredients":["Ice cubes","1 cup brewed black coffee","Freshly-squeezed lemon juice","Sugar or other sweetener","1 lemon slice or wedge (optional)"],"steps":["Fill a tall, narrow glass with the ice cubes.","Pour the coffee over the ice.","Add the lemon juice and sugar to taste.","Add the lemon slice or wedge as a final touch if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMazagran_(Algerian_Iced_Coffee)","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c1/Caf%C3%A9_mazagran.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Herbeater","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mbahal (Gambian Fish and Okra)","name":"Mbahal (Gambian Fish and Okra)","ingredients":["500 g Gambian smoked fish (such as catfish or mackerel)","2 tablespoons palm oil","2 large onions, finely chopped","3 cloves of garlic, minced","2 tomatoes, diced","2 red or green bell peppers, diced","2 Scotch bonnet chile peppers (or to taste), finely chopped","1 cup dried okra, finely ground","1 tablespoon tomato paste","1 teaspoon ground ginger","1 teaspoon ground coriander","1 teaspoon ground cayenne pepper (optional, for added spiciness)","Salt to taste","Pepper to taste"],"steps":["If the smoked fish still has bones, carefully debone it and flake the flesh into small pieces. Set aside.","In a large pot or saucepan, heat the palm oil over medium heat.","Add the chopped onions and minced garlic. Sauté until they become soft and translucent.","Add the diced tomatoes, diced bell peppers, and finely chopped Scotch bonnet peppers to the pot. Stir well to combine. Cook for a few minutes until the vegetables begin to soften.","Add the dried, ground okra to the pot, stirring continuously to prevent lumps from forming.","Stir in the tomato paste, ground ginger, ground coriander, and ground cayenne pepper (if using). Mix well to combine all the ingredients.","Reduce the heat to low and cover the pot. Allow the mixture to simmer for about 15–20 minutes, or until the okra is cooked and the flavors have melded together.","Add the flaked smoked fish to the pot and gently stir it into the stew. Be careful not to break up the fish too much.","Taste the mbahal and adjust the seasoning with salt and pepper according to your preference.","Serve hot with a side of steamed rice or couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMbahal_(Gambian_Fish_and_Okra)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Mbongo Tchobi (Cameroonian Black Stew)","name":"Mbongo Tchobi (Cameroonian Black Stew)","ingredients":["Large fish of choice, filleted","½ teaspoon salt","2 large (or 4 small) tomatoes, roughly chopped","1 large onion, chopped","7 garlic cloves, peeled","½ inch ginger root, peeled","½ leek stem , chopped","½ celery stalk, chopped","2 seeds African nutmeg, peeled","30 njangsa seeds","4 teaspoons ground mbongo spice","½ cup vegetable oil","¼ teaspoon white pepper","1 habanero chile pepper","3 small seasoning cubes"],"steps":["Lightly salt the fish fillets, and set aside.","Combine the tomatoes, half the onions, garlic, ginger, leeks, celery, African nutmeg, njangsa, mbongo spice, and ½ cup water. Blend until smooth.","Pour the mixture over the fish, and marinate for 30 minutes.","Heat the oil in a pot. Add the remaining onions and cook until aromatic. Add the fish, marinade, and peppers, then season with salt and stock cubes. Cover and cook for about 15 minutes.","Uncover and check the seasoning. Thin with water if necessary, then cook for another 5 minutes.","Serve with boiled plantains, rice, or yams."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMbongo_Tchobi_(Cameroonian_Black_Stew)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Mbong Tchobi (Cameroonian Spicy Black Stew)","name":"Mbong Tchobi (Cameroonian Spicy Black Stew)","ingredients":["4 pounds white fish or catfish, cleaned and cut into steaks","10 njansan seeds","1 medium-size onions, neatly chopped","2 medium-size green onions, neatly chopped","5 large tomatoes, neatly chopped","5 medium-size garlic cloves, neatly chopped","1 cup basil","½ cup parsley","1 cup vegetable oil","6 tablespoons mbongo spice","2 tablespoons chicken bouillon powder","Salt to taste"],"steps":["Lightly fry the njansan for about 5 minutes. Set aside.","Blend the onions, green onions, tomatoes, njansan, garlic, basil, and parsley together in a blender. You can add some water to the blender to facilitate its blending to a purée.","Place a saucepan on the fire and heat it with a little oil. Add the blended mixture with very little water and bring it to a boil. Let it simmer for 10 minutes, stirring occasionally.","Mix in the mbongo spice, fish, bouillon powder, and salt. Simmer for another 15 minutes or until the fish is fully cooked through. Add a little water if necessary to prevent prevent the stew from getting burnt.","Adjust the seasonings as desired. Enjoy warm with boiled plantains or any complementary dish of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMbong_Tchobi_(Cameroonian_Spicy_Black_Stew)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Mbatata a Matenda (Malawian Cassava Fritters)","name":"Mbatata a Matenda (Malawian Cassava Fritters)","ingredients":["2 cups grated cassava","1 egg, lightly beaten","1 onion, finely chopped","2 green chiles (optional, for heat), finely chopped","2 tablespoons cornmeal","Salt, to taste","Vegetable oil, for frying"],"steps":["In a mixing bowl, combine the grated cassava, beaten egg, finely chopped onion, and finely chopped green chilies (if using).","Add the cornmeal to the mixture and mix well until everything is evenly combined.","Season the mixture with salt to taste. Adjust the seasoning according to your preference.","In a frying pan, heat vegetable oil over medium-high heat.","Take spoonfuls of the cassava mixture and carefully drop them into the hot oil. Flatten the fritters slightly with the back of the spoon.","Fry the fritters until they are golden brown and crispy on both sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.","Repeat the frying process with the remaining cassava mixture.","Allow the fritters to cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMbatata_a_Matenda_(Malawian_Cassava_Fritters)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:Mbulawu (Malawian Fermented Millet Porridge)","name":"Mbulawu (Malawian Fermented Millet Porridge)","ingredients":["1 cup millet flour","3 cups water","Salt, to taste","1 tablespoon vegetable oil"],"steps":["In a saucepan, bring the water to a boil.","Gradually add the millet flour to the boiling water, stirring continuously to prevent lumps from forming.","Reduce the heat to low and let the mixture simmer for about 10 minutes, stirring occasionally.","Add a pinch of salt to taste and continue stirring.","Remove the saucepan from the heat and allow the porridge to cool down to room temperature.","Once the porridge has cooled, cover it with a clean cloth and leave it to ferment overnight or for at least 8 hours. This fermentation process enhances the flavor and nutritional profile of the porridge.","The next morning, heat the vegetable oil in a separate pan.","Pour the fermented millet porridge into the pan and heat it over medium heat, stirring continuously until it reaches the desired consistency. You can add more water if you prefer a thinner consistency.","Serve warm in a bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMbulawu_(Malawian_Fermented_Millet_Porridge)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:Mchemsho (Tanzanian cuisine)","name":"Mchemsho (Tanzanian cuisine)","ingredients":["500 g beef, cut into cubes","4 green cooking bananas, peeled and sliced","3 medium potatoes, peeled and cubed","2 carrots, sliced","1 cup green beans, trimmed","1 small cabbage, chopped","1 large onion, chopped","3 cloves garlic, minced","1 tbsp fresh ginger, grated","2 tomatoes, diced","1 green bell pepper, sliced","2 tbsp vegetable oil","5 cups beef stock or water","1 tsp ground cumin","1 tsp ground coriander","½ tsp turmeric","Salt, to taste","Black pepper, to taste","Juice of 1 lime or lemon","Fresh coriander (cilantro), chopped, for garnish"],"steps":["Place the beef in a large pot and cover with water.","Add half of the onion, half of the ginger, and a pinch of salt.","Simmer until the meat becomes tender, about 1–1½ hours.","Reserve the cooking stock.","Heat the oil in a separate large pot.","Sauté the remaining onion until soft.","Add the garlic and remaining ginger and cook for 1 minute.","Stir in the tomatoes and cook until softened.","Add the cumin, coriander, and turmeric.","Add the potatoes, carrots, green bananas, green beans, cabbage, and bell pepper.","Pour in the reserved stock.","Add the cooked beef.","Bring to a boil, then reduce the heat and simmer for 30–40 minutes.","Cook until all vegetables are tender.","Season with salt, black pepper, and lime juice.","Garnish with chopped coriander.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMchemsho_(Tanzanian_cuisine)","country":"Tanzania","pageImageChecked":true},{"title":"Cookbook:Meatloaf II","name":"Meatloaf II","ingredients":["2 eggs","½ cup (120 ml) water","2 tablespoons soy sauce","1 small onion, diced","2 lbs (900 g) ground beef","8 oz (220 g) package of pre-made stuffing (e.g. Stove Top or Paxo)","Salt to taste","Pepper to taste"],"steps":["Preheat oven to 350°F (180°C).","Beat eggs, water, and approximately soy sauce together in a bowl and set aside.","Get a large bowl and mix the ground beef and stuffing together. Make sure to use your hands and combine the mixture well, as this is the most important step.","Slowly work the egg mixture into the meat and stuffing, once again making sure to combine all ingredients well.","Pick up the big ball of meat and pack in hands until you have formed a loaf. Place in ungreased loaf pan.","Bake, uncovered, on the center rack of the oven for 45–55 minutes until center of meatloaf is browned.","Drain excess grease off side of pan and let stand 5–10 minutes before cutting and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatloaf_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/VCVSW_2023_FujiNet_and_Meatloaf%2C_bringing_modern_networking_to_your_8-bit._%2853010208157%29.jpg/960px-VCVSW_2023_FujiNet_and_Meatloaf%2C_bringing_modern_networking_to_your_8-bit._%2853010208157%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patrick Finnegan from Lafayette, IN, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Meringue Cookies I","name":"Meringue Cookies I","ingredients":["4 egg whites","1 cup (250 ml) superfine sugar, powdered sugar, or granulated sugar (ideally a mixture of 50% superfine and 50% powdered sugar)","2 teaspoons lemon juice","¼ teaspoon vanilla extract (optional)"],"steps":["Whip whites of eggs until stiff and dry.","Add lemon juice.","Gradually add sugar and continue beating until mixture holds shape and is very shiny. Test to make sure the sugar is wholly solved and no grains remain (this can take longer or shorter depending on the sugar used).","Add vanilla.","Drop meringue by spoonfuls on unglazed paper.","Bake in a slow oven 80–90 minutes, depending on size. Use very low heat, as meringues should dry rather than bake and should be dry and only very slightly colored, when finished.","Let cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringue_Cookies_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Meringue_cookies.jpg/960px-Meringue_cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjamin Ikuta","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Medu Vada (South Indian Savory Lentil Donut)","name":"Medu Vada (South Indian Savory Lentil Donut)","ingredients":["1 cup (240 g) skinless black gram","Salt to taste","&frac14; tsp asafoetida","8–10 curry leaves","1 tsp cumin powder","1 tsp crushed black peppercorns","Oil to fry"],"steps":["Wash and soak urad dal for 6 hours. Grind into a fine paste.","Add salt, asafoetida, curry leaves, cumin powder, and crushed peppercorns to the batter and mix well.","Heat oil in a kadai.","Wet your palms and take batter into the palms.","Shape into balls and make a hole with the thumb in the centre like a doughnut.","Deep-fry this in medium-hot oil until golden brown and crisp.","Serve hot with sambhar and coconut chutney."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMedu_Vada_(South_Indian_Savory_Lentil_Donut)","country":"India","pageImageChecked":true},{"title":"Cookbook:Meatloaf III","name":"Meatloaf III","ingredients":["1 ½ pounds (675 g) ground beef","1 cup Ritz crackers","2 beaten eggs","8 ounces (225 g) tomato sauce","½ cup minced onion","½ teaspoon salt","¼ teaspoon pepper"],"steps":["Preheat the oven to 350°F (180°C).","Pound the Ritz crackers until fine like bread crumbs.","In a separate bowl, add the meat and the other ingredients and mix with your hands until the mixture is smooth.","Grease a glass baking dish with vegetable shortening.","Put the meat mixture in the pan and shape like a football.","Bake in the oven for 1 hour.","Take out the meat loaf and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatloaf_III","pageImageChecked":true},{"title":"Cookbook:Mediterranean Green Chicken","name":"Mediterranean Green Chicken","ingredients":["1 bunch curly parsley, washed","2 shallots, peeled and coarsely chopped","3 cloves garlic","6 tablespoons olive oil","3 tablespoons Dijon mustard","1 tablespoons Italian herb blend","Juice of 1 lemon","2 tablespoons black pepper","¼ teaspoon salt","1 whole chicken, cut up (or any 8 chicken pieces—any combination of leg, breast, thigh, and wing)"],"steps":["In a blender or food processor, combine parsley, shallots, garlic, olive oil, mustard, Italian herb blend, lemon juice, pepper, and salt. Purée.","Transfer mixture to a gallon zip-lock bag.","Add chicken, making sure it's covered on all sides by the marinade.","Seal bag and refrigerate for an hour.","Preheat oven to 300°F (150C).","Transfer chicken pieces to a rimmed baking sheet.","Bake about 40 minutes, turning pieces after 20 minutes, until juices run clear."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMediterranean_Green_Chicken","pageImageChecked":true},{"title":"Cookbook:Meringues with Roasted Raspberries and Hazelnut Creme Anglaise","name":"Meringues with Roasted Raspberries and Hazelnut Creme Anglaise","ingredients":["5 egg whites, at room temperature","1 pinch of cream of tartar","1 cup plus 1 tablespoon granulated sugar, divided","⅛ teaspoon cinnamon","1 pint fresh raspberries","1 tablespoon toasted hazelnut oil","1⅓ cups hazelnut creme anglaise, chilled"],"steps":["Heat the oven to 200°F (90ºC).","In the bowl of a standing mixer or with a hand-held mixer, whip egg whites and cream of tartar on high speed until soft peaks form, about 1 minute.","Reduce mixer speed to low and add 1 cup sugar in a steady stream; continue whipping until stiff and glossy, about 4 minutes.","Whip in cinnamon.","Fill a pastry bag fitted with a medium star tip with the meringue.","Onto a Silpat or oiled piece of parchment paper, pipe the mixture into rounds, starting in the center and moving outward in a spiral to form a 3-inch disk.","Bake for 2 hours, until crisp but not browned.","Cool on the Silpat or parchment, then carefully remove the meringues.","Set aside, uncovered, on a wire rack in a cool, dry place.","Increase oven temperature to 350°F.","Toss raspberries with remaining 1 tablespoon sugar and hazelnut oil.","Mound the berries on a baking sheet lined with Silpat or parchment paper and roast them for about 5 minutes, until glistening and very fragrant, but not mushy.","Remove from the oven.","Pour ⅓ cup of chilled hazelnut creme anglaise into the middle of a soup plate.","Place a cooled meringue in the center, then spoon ¼ of the roasted raspberries on top of each meringue.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringues_with_Roasted_Raspberries_and_Hazelnut_Creme_Anglaise","pageImageChecked":true},{"title":"Cookbook:Meatloaf IV","name":"Meatloaf IV","ingredients":["2 slices whole-wheat bread, toasted and cubed","2 beaten eggs","1 large onion, chopped","½ cup milk","½ cup grated Parmesan cheese","3 tablespoon fresh parsley, finely chopped","1 tablespoon Dijon mustard","2 teaspoons Worcestershire sauce","½ teaspoon salt","¼ teaspoon pepper","1½ pounds ground beef","Cooking spray","½ cup (or more) ketchup"],"steps":["Preheat oven to 325°F.","Combine beaten eggs, milk, mustard, onion, Parmesan cheese, parsley, pepper, and salt, then bread cubes.","Crumble beef into mixture.","Fold meat and sauce mixture together.","Heavily spray a 9 x 13-inch glass baking dish or Dutch oven with cooking spray.","Form meat into a loaf shape in pan no more than 3 inches high.","Cover with ketchup, even if it takes more than ½ cup.","Bake 75 minutes or more, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatloaf_IV","pageImageChecked":true},{"title":"Cookbook:Menemen (Eggs with Onion, Green Pepper, and Tomato)","name":"Menemen (Eggs with Onion, Green Pepper, and Tomato)","ingredients":["4 eggs","2 onions","2 green peppersRed peppers may also be used, alone or in combination with green, yellow or orange ones.","4 tomatoes","2 tablespoons chopped parsley","2 tablespoons olive oil","1–2 tsp dried oregano (optional)","1–2 tsp sweet paprika (optional)","Salt","Pepper"],"steps":["Prepare a concassée of tomatoes by blanching, peeling, seeding and dicing the tomatoes. Alternately, you may simply grind the tomatoes in a food processor or grate them using a box grater.","Dice the onions and peppers in medium dice and sauté in the olive oil until tender.","Add the oregano and paprika, if using.","Add the tomatoes to the peppers and onion and cook for 5 minutes.","Add the parsley and season with salt and freshly ground black pepper.","Beat the eggs and pour over the mixture in the pan. Stir until cooked.","Serve with Turkish bread.A crisp baguette is a good substitute."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMenemen_(Eggs_with_Onion%2C_Green_Pepper%2C_and_Tomato)","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Mediterranean Beef Stew","name":"Mediterranean Beef Stew","ingredients":["500 g (1.1 lb) of lean beef stewing/braising steak (in steaks, not diced)","600 g (1.3 lb) of green olives, stones removed","6 large tomatoes, diced","1 onion, finely chopped","1 large clove of garlic, finely chopped","Olive oil"],"steps":["In a large saucepan or casserole dish, gently fry the onion and garlic in plenty of good olive oil for a few minutes, taking care not to brown them.","Season the beef well with salt and black pepper and immediately add to the pan. Fry until evenly sealed and lightly browned.","Add the olives and tomatoes to the pan and simmer gently for two hours with the lid on.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMediterranean_Beef_Stew","pageImageChecked":true},{"title":"Cookbook:Memphis-Style BBQ Ribs","name":"Memphis-Style BBQ Ribs","ingredients":["1 slab pork spareribs","6 tbsp Rib Rub","1 cup tomato paste","½ cup molasses","¼ cup apple cider vinegar","2 tbsp Worcestershire sauce","2 tbsp soy sauce","Hickory chunks"],"steps":["Season spareribs with rib rub.","Refrigerate for at least 1 hour.","Place chunks in smoker or charcoal grill set for indirect heat at 250°F (120°C).","Combine liquid ingredients and bring to a boil over high heat.","Reduce liquid by ⅓.","Place spareribs into smoker or grill for 4–5 hours, basting occasionally with sauce.","Brush remaining sauce on top of ribs and place on a medium-high grill until browned. The internal temperature of the ribs before removing from the grill needs to be at least 145°F (63°C).","Let rest for 10 minutes, covered, and carve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMemphis-Style_BBQ_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Pig_neon_sign%2C_Beale_Street%2C_Memphis%2C_Tennessee_LCCN2010630376.tif/lossy-page1-960px-Pig_neon_sign%2C_Beale_Street%2C_Memphis%2C_Tennessee_LCCN2010630376.tif.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carol M. Highsmith","licence":"Public domain"},{"title":"Cookbook:Mesquite BBQ Burger","name":"Mesquite BBQ Burger","ingredients":["1 pound ground chuck","½ tsp mesquite smoke powder","2 tbsp tomato paste","½ tbsp apple cider vinegar","Salt","Freshly-ground black pepper","2 tsp light molasses","1 tsp garlic powder","2 tsp yellow mustard"],"steps":["Preheat grill to 500–575°F.","Combine garlic, smoke powder, and 4 heavy pinches each of salt and freshly ground black pepper. Set aside.","Combine remaining ingredients in a mixing bowl. Form into ¾ inch-thick patties and make an indentation in the center of each patty with your thumb.","Sprinkle patties on both sides with seasoning mixture. Place on grill and cook, turning often, until desired \"doneness\" is achieved.","Serve on buns with cook's choice of cheese and desired toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesquite_BBQ_Burger","country":"United States","pageImageChecked":true},{"title":"Cookbook:Mediterranean Grilled Tuna","name":"Mediterranean Grilled Tuna","steps":["At least one hour before serving, prepare a marinade with the oil, vinegar or lime juice, tarragon leaves, salt and pepper in a flat container. Pour over the tuna steaks and turn them to make sure all pieces are well coated. Cover with plastic wrap and refrigerate until it is time to grill.","Spray a clean grill or grilling container with non-stick cooking spray.","Drain and reserve the excess marinade from the tuna. Grill tuna for about 4 minutes on each side or until nicely charred on the outside and still a bit pink in the middle.","Place the steaks on individual serving dishes and pour the marinade on the grilled tuna.","Serve with steamed vegetables, steamed rice, or a spinach salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMediterranean_Grilled_Tuna","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Tuna_steak.JPG/960px-Tuna_steak.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Chensiyuan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Meatloaf V","name":"Meatloaf V","ingredients":["1 can (400–425 g/14–15 oz) chickpeas or other beans","400 g (14 oz) mixed ground beef and pork","240 ml (1 cup) milk","½ tsp salt","¼ tsp ground black pepper","1 Tbsp Worcestershire sauce","¼ tsp garlic powder","¼ tsp dried sage","1 tsp Dijon or other prepared mustard","75 g (¾ cup) rolled oats","Tomato ketchup"],"steps":["Preheat the oven to 180°C (350°F).","Drain the chickpeas or white beans, reserving the liquid. Mash the peas or beans to a paste.","Combine the mashed peas/beans, the liquid from the can, the meat, milk, salt, pepper, Worcestershire, garlic powder, sage, mustard, and oats in a large bowl and mix thoroughly.","Pour the mixture into an ungreased loaf pan; spread ketchup on top.","Bake at 180°C (350°F) for 1–1¼ hours. Allow to stand for 15 minutes or so after removing it from the oven before cutting into it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeatloaf_V","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Homemade_meatloaf_04.jpg/960px-Homemade_meatloaf_04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Indrajit Das","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Meringue Cookies with Chocolate Chips","name":"Meringue Cookies with Chocolate Chips","ingredients":["⅛ tsp salt","⅛ tsp cream of tartar","2 egg whites","¾ cup white granulated sugar","1 tsp vanilla","1 cup semi sweet chocolate chips"],"steps":["Combine egg whites, salt, and cream of tartar. Whip to stiff peaks using a whisk or an electric mixer with the whisk attachment.","Gradually beat in in sugar and vanilla. Do not add the sugar all at once—this will cause your meringue to deflate. The meringue should be stiff, smooth, and glossy.","Fold chocolate chips into the meringue.","Drop meringue by tablespoonfuls onto parchment paper-lined baking sheets.","Bake at 325°F for 25 minutes, or a few minutes longer if needed. Let cool before removing from parchment. The cookies should be crispy all the way through, melt in your mouth, and not be chewy in the middle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringue_Cookies_with_Chocolate_Chips","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Meringue_cookies.jpg/960px-Meringue_cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjamin Ikuta","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Meringata di Frutta in Coppa (Meringue with Fruit and Cream)","name":"Meringata di Frutta in Coppa (Meringue with Fruit and Cream)","ingredients":["Vanilla pastry cream, home-made or store-bought, as needed","Any fruit of choice or a mixture, as needed","Crème chantilly, as needed","Crumbled meringue cookies, as needed","Fresh mint or basil","Raspberry coulis or other topping of choice"],"steps":["Spoon a few tablespoons of vanilla cream into the bottom of a martini or parfait glass.","Cover the custard with your fruit of choice, leaving enough room for the topping.","Cover the fruit with crème chantilly, and sprinkle crumbled meringue chips on top.","Serve with a sprig of mint or basil and drizzle with raspberry coulis."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringata_di_Frutta_in_Coppa_(Meringue_with_Fruit_and_Cream)","pageImageChecked":true},{"title":"Cookbook:Meringata with Ginger and Cream","name":"Meringata with Ginger and Cream","ingredients":["1 container store-bought or homemade meringue cookies","1 cup preserved ginger, chopped","2 cups heavy cream","4 tbsp powdered sugar","1 lemon, zested and juiced"],"steps":["Strain the lemon juice and mix with the zest.","Mix the juice and zest with the heavy cream.","Whip the cream to soft peaks.","Fold in the powdered sugar.","Mix the ginger into the cream.","Crumble the meringues and mix into the cream. Do this just before serving.","Serve immediately, otherwise the meringue will dissolve in the cream over time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringata_with_Ginger_and_Cream","pageImageChecked":true},{"title":"Cookbook:Meringue Cookies II","name":"Meringue Cookies II","ingredients":["French meringue or Swiss meringue, as needed"],"steps":["Using a pastry bag, pipe the meringue into the desired shapes on parchment paper or a silicone mat.","Bake at 200–225°F (100°C) until crisp but not browned. This should take 1–3 hours depending on the size.","Cool before peeling off the parchment paper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMeringue_Cookies_II","pageImageChecked":true},{"title":"Cookbook:Mesir Wat (Spicy Ethiopian Lentil Stew)","name":"Mesir Wat (Spicy Ethiopian Lentil Stew)","ingredients":["2 cups red lentils, rinsed","4 cups water","1 large onion, finely chopped","4 cloves of garlic, minced","2 tablespoons olive oil","2 tablespoons berbere spice blend","1 tablespoon tomato paste","1 teaspoon ground cumin","½ teaspoon ground turmeric","½ teaspoon salt, or to taste","¼ teaspoon black pepper","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Place the rinsed red lentils in a large pot and add the water. Bring to a boil over medium-high heat.","Reduce the heat to low and simmer the lentils for about 15–20 minutes or until they are soft and cooked through. Stir occasionally to prevent sticking. Once cooked, remove from heat and set aside.","In a separate large pot, heat the olive oil over medium heat.","Add the chopped onion to the pot and sauté until it becomes translucent and slightly browned.","Add the minced garlic to the pot and sauté for an additional minute until fragrant.","Stir in the berbere spice blend, tomato paste, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.","Add the cooked lentils to the pot, including any remaining cooking liquid. Stir well to incorporate the lentils with the spices.","Bring the mixture to a simmer and cook for an additional 20 minutes, stirring occasionally, to allow the flavors to meld together.","Taste the stew and adjust the seasoning with salt and pepper if needed.","Remove the pot from the heat and let rest for a few minutes before serving.","Garnish with fresh chopped parsley or cilantro. Enjoy hot with injera or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesir_Wat_(Spicy_Ethiopian_Lentil_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Mexican Seasoning","name":"Mexican Seasoning","ingredients":["½ cup chili powder","1 tablespoon salt","1–2 teaspoons cumin (seed or powder)","1 teaspoon or more garlic","1 teaspoon or more of the following:","Mexican oregano","Basil","Coriander","Onion (powder or granulated)","Cinnamon","Crushed red pepper","Black pepper"],"steps":["Combine all ingredients.","Store in a cool, dry place."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Seasoning","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/HEB_Taco_seasoning_mix.jpg/960px-HEB_Taco_seasoning_mix.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"1000b","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Microwave Chocolate Pudding","name":"Microwave Chocolate Pudding","steps":["In a 1-qt microwave-safe bowl, mix the dry ingredients together.","Add the cold milk and mix well with a small wire whisk or an electric mixer until all the cocoa lumps have dissolved.","Microwave in the bowl, on high (100%) power, for 3 minutes. Stir well.","Microwave, again on high power, for an additional 4–6 minutes, stirring after each minute of cooking.","Remove the bowl from the microwave oven and stir in the vanilla.","Pour the result into 4 small custard cups and chill before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Chocolate_Pudding","pageImageChecked":true},{"title":"Cookbook:Mexican Tomato Soup","name":"Mexican Tomato Soup","ingredients":["About ½ litre tomato sauce, tomato purée, or similar","2 large onions or equivalent","2 red bell peppers","2 tomatoes","Onion or leek greens","1 can of sweet corn","¼ cup (60 ml) vegetable or olive oil","Salt","Sugar","More vegetables according to your taste"],"steps":["Cut onion fine and fry lightly in a large saucepan with a bit of oil.","Add vegetables, roughly in the order you find logical (ie, tomatoes don't take long, peppers can be there from the start).","Add about ½ teaspoon salt, adjusting to taste. The salt will extract water from the vegetables and make them 'stew' faster. You can cover the pot if it goes slowly—once again, this slows the evaporation and allows the vegetables to cook in the water they lose themselves.","Add tomato sauce and corn.","Add salt and sugar to taste. Be bold; tomato sauce takes a lot of salt and at least a heaping teaspoon of sugar to taste right. If unsure, separate a small amount and try adding more salt—you will see the tastes changes significantly.","Serve with tortilla chips, or toasted bread if not available."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Tomato_Soup","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/6/69/Campbell_tomato_soup_ad_1968.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"John Alcorn (1935-1992)","licence":"Public domain"},{"title":"Cookbook:Mexican Chocolate Cake with Mocha Buttercream","name":"Mexican Chocolate Cake with Mocha Buttercream","ingredients":["Nonstick cooking spray","3 ounce Ibarra or semisweet chocolate","3 ounces unsweetened chocolate","2 cups cake flour","2 teaspoons baking powder","½ teaspoon salt","1 teaspoon cinnamon (increase to 2 teaspoons if using the semisweet chocolate)","1 cup (2 sticks) butter, softened","1 cup plus 2 white granulated tablespoons sugar","1 teaspoon vanilla","4 large eggs","1 cup milk","Mocha Buttercream","Cinnamon, unsweetened cocoa, and confectioner's sugar, optional toppings"],"steps":["Preheat oven to 350°F.","Generously spray a deep 9-inch springform pan with nonstick cooking spray.","Melt the chocolates in a double boiler or in a microwave oven at low power.","Set aside to cool.","Sift together the flour, baking powder, salt, and cinnamon into a medium-size bowl.","Place the butter and sugar in a large mixing bowl and cream at high speed with an electric mixer.","Add the vanilla and the eggs, one at a time, beating well after each.","Pour in the cooled chocolate mixture, and beat well until everything is incorporated.","Add ⅓ of the flour mixture, and stir until it is just barely incorporated, then pour in half the milk.","Stir briefly, then repeat with another ⅓ of the flour and the remaining milk.","Add the rest of the flour mixture and stir just enough to blend. Don't over mix, or the cake will toughen.","Spread into the prepared pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.","Cool completely before assembling and frosting.","Cut the cake into 3 equal layers, using a long serrated knife and a gentle sawing motion.","Spread mocha buttercream between the layers, and stack them evenly.","Spread more buttercream on the sides and the top.","Artfully sprinkle the top with extra cinnamon, cocoa, and confectioner's sugar, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Chocolate_Cake_with_Mocha_Buttercream","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Mexican Rice I","name":"Mexican Rice I","ingredients":["3 tablespoons canola oil","1 cup uncooked white rice (unwashed)","½ onion, chopped","½ green pepper, chopped","1 cup chopped tomatoes (if canned, drain them)","1 teaspoon salt","½ teaspoon cumin","2 cups water"],"steps":["Over medium-high heat, fry the dry rice in oil until golden brown, stirring often.","Add onions and green peppers and cook until slightly softened.","Add tomatoes, spices, and water. Cover and cook for 20 minutes on low heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Rice_I","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Mexican_rice_homemade.jpg/960px-Mexican_rice_homemade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerardolagunes","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Microwave Chocolate Cake I","name":"Microwave Chocolate Cake I","ingredients":["4 Tbsp granulated sugar","4 Tbsp flour","4 Tbsp baking cocoa","1 egg","3 Tbsp milk","3 Tbsp vegetable oil (soybean or sunflower oils work best)","½–1 teaspoon vanilla extract","3 Tbsp chocolate chips (optional)"],"steps":["Mix the dry ingredients well in a small bowl or large mug.","Add the egg and mix thoroughly.","Pour in the milk and oil and mix well.","Add vanilla essence and chocolate chips (if using), mix again.","Pour into two greased 9-inch round baking pans or keep in large mug.","Microwave on high for 3 minutes or until it stops rising.","Allow to cool a little; tip out onto a plate if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Chocolate_Cake_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Chocolate_doll_cake.jpg/960px-Chocolate_doll_cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patelaahil","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mexican Habanero Hot Sauce","name":"Mexican Habanero Hot Sauce","ingredients":["½ cup tomato paste","10–15 habaneros chiles, de-stemmed","¼ cup malt vinegar","Salt to taste","5 drops red food coloring"],"steps":["Combine all ingredients in a food processor and pulse until smooth.","Refrigerate in a non-reactive container for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Habanero_Hot_Sauce","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/La_Meridana_Hot_Sauce.jpg/960px-La_Meridana_Hot_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"La Meridana Hot Sauce","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mesquite Beef Tenderloin","name":"Mesquite Beef Tenderloin","ingredients":["1 center-cut beef tenderloin roast","Cognac, as needed","¾ cup soaked mesquite wood chips","3 Tbsp paprika","1 Tbsp coarsely-ground coriander seeds","1 ½ tsp salt","1 ½ tsp coarsely-ground black pepper","1 ½ tsp dried rosemary","2 tsp dehydrated lemon peel"],"steps":["Place beef in a large zip-top plastic bag. Add cognac to cover and refrigerate for at least 30 minutes.","Place mesquite chips in the hot coal area of a charcoal grill.","Combine paprika, coriander, salt, pepper, rosemary, and lemon peel. Rub this mixture all over beef and bring to room temperature.","Place beef in center of grill, cover, and cook, turning often until internal temperature reaches 135°F for medium rare, 150°F for medium, or 160°F for toast.","Remove, let rest for 10 minutes, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesquite_Beef_Tenderloin","pageImageChecked":true},{"title":"Cookbook:Mexican Tequila Marinade","name":"Mexican Tequila Marinade","ingredients":["½ cup tequila","3 tbsp mesquite honey","¼ tsp liquid mesquite smoke","¼ cup freshly-squeezed lime juice","1 habanero chile, puréed until smooth","1 tbsp salt","1 tbsp freshly-ground black pepper"],"steps":["Combine all ingredients in an 8-ounce mason jar. Keep refrigerated for up to 2 weeks. Shake well before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Tequila_Marinade","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Mexican Ribs","name":"Mexican Ribs","ingredients":["1 slab St. Louis pork ribs","¼ cup light brown sugar","1 tbsp habanero chile powder","¼ cup ancho chile powder","1 tbsp dried Mexican oregano","1 tbsp salt","1 tbsp freshly-ground black pepper","1 tbsp chipotle powder","1 habanero chile, seeded and minced","1 ½ cups barbecue sauce","¼ cup tequila (recommended: José Cuervo Especial)","Large mesquite chunks"],"steps":["Combine sugar, chile powders, oregano, salt, and pepper. Remove membrane from ribs and rub both sides with mixture. Refrigerate for at least 1 hour to marinate.","Combine tequila, habanero, and sauce. Bring to a boil in a large saucepan over medium high heat. Set aside.","Place enough mesquite chunks in a smoker to keep the temperature at 200°F. Place ribs in smoker and cook 7 hours, basting every hour with sauce mixture.","Brush meat side liberally with sauce mixture. Place sauce side-down on a high grill and cook until well-browned. Brush other side with sauce and repeat 1 more time.","Slice ribs into 1-rib portions and serve warm with remaining sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Ribs","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3b/NY_Mexican_Border_Service_Med_rib.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kei","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Mexican Rice Pilaf","name":"Mexican Rice Pilaf","ingredients":["2 cups uncooked white rice","2 Tbsp unsalted butter","¾ cup tequila","¾ cup tomato paste","2 ½ cups chicken broth","3 bay leaves","¼ tsp salt","¼ tsp freshly-ground black pepper","2 habanero chiles, stemmed","1 tbsp dried Mexican oregano"],"steps":["Rinse rice with cold water until water runs clear. Pat dry with paper towels.","Melt butter in a large pot over medium heat. Add rice and cook until rice turns golden brown.","Meanwhile, combine tequila, broth, tomato, salt, oregano, and pepper. Pour over rice and bring to a boil. Add bay leaves and habanero chiles.","Cook, stirring occasionally, 30 minutes or until rice reaches the desired tenderness.","Remove bay leaves and chiles. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Rice_Pilaf","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Spanish_rice_zoom.jpg/960px-Spanish_rice_zoom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bodhi Peace","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Microwave Applesauce","name":"Microwave Applesauce","ingredients":["5 apples, peeled, cored, and diced","1½ cups apple jelly","¼ cup Grade B Amber maple syrup (Grade A Dark Amber would be okay too)","¼ cup freshly-squeezed orange juice","1 cinnamon stick"],"steps":["Combine all ingredients in a microwave-safe container.","Cover container, leaving 1 corner open, and microwave on high 7–8 minutes or until apples are easy to mash.","Remove cinnamon stick and discard.","For a chunky sauce, mash the apples with a potato masher. For a slightly smoother sauce, use a hand mixer. For a smooth pureé, use an immersion blender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Applesauce","pageImageChecked":true},{"title":"Cookbook:Mesquite Chicken Wraps","name":"Mesquite Chicken Wraps","ingredients":["2 boneless skinless chicken breasts","½ cup mesquite wood chips, soaked in water 30 minutes","Salt","Freshly-ground black pepper","4 flour or corn tortillas","Olive oil","2 cups grated Monterey Jack cheese"],"steps":["Brush chicken with olive oil and season very liberally on both sides with salt and pepper. Set aside.","Preheat charcoal grill. Toss wood chips onto coals and reapply grate.","Add chicken and cook, turning often, until internal temperature reaches 165°F. Remove to a plate, and let rest 5–10 minutes.","Shred chicken with two forks. Toss with cheese and sprinkle into each tortilla. Roll lengthwise and wait until cheese is melted before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesquite_Chicken_Wraps","pageImageChecked":true},{"title":"Cookbook:Mesquite BBQ Salmon","name":"Mesquite BBQ Salmon","ingredients":["4 ea. (24 ounces) skin-on wild salmon filets, pin bones removed","¾ cup mesquite wood chips, soaked in water for 30 minutes","¼ cup paprika","2 tbsp chili powder","1 tbsp kosher salt","1 tbsp black peppercorns, cracked","1 tbsp cayenne pepper","1 tbsp garlic powder","2 tbsp light brown sugar","Juice of 2 lemons","½ cup olive oil","1 cup barbecue sauce","2 tsp vegetable oil"],"steps":["Combine lemon juice and olive oil in a gallon-size zip-top bag. Add salmon, toss to coat, and marinate in the refrigerator for at least 1 hour.","Wad up a sheet of newspaper and moisten with vegetable oil. Place under chimney full of coals, which you have put in the bottom of the grill, then light. Wait 15 minutes.","While charcoal heats, combine seasonings and sugar. Rub into salmon filets.","Dump coals evenly around grill and toss in wood chips. Re-apply grate, then quickly swab grill with the towel. Add salmon filets, skin side down, to the hottest part of the grill and cook 2–3 minutes per side for medium rare, rotating 90 degrees halfway through cooking to make grill marks.","Brush meat side with sauce and cook until charred and crispy on the meat side, about 30 seconds. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesquite_BBQ_Salmon","pageImageChecked":true},{"title":"Cookbook:Mesquite Chicken Sandwich","name":"Mesquite Chicken Sandwich","ingredients":["4 boneless skinless chicken breasts","1 cup mesquite wood chips, soaked in water 30 minutes","Mesquite seasoning","Olive oil","4 ciabatta rolls, split in half and toasted","BBQ sauce","4 slices Monterey Jack cheese"],"steps":["Preheat grill and toss chips onto coals.","Brush chicken with oil and season liberally with seasoning. Grill, turning often, until internal temperature reaches","Remove to a plate and cover tightly with aluminum foil. Add a slice of cheese to each one and let rest 5 minutes.","Brush both sides with sauce. Place 1 breast inside each bun and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMesquite_Chicken_Sandwich","pageImageChecked":true},{"title":"Cookbook:Microwave Chocolate Cake II","name":"Microwave Chocolate Cake II","ingredients":["4 tbsp (60 ml) all-purpose flour","4 tbsp (60 ml) white granulated sugar","2 tbsp (30 ml) unsweetened cocoa powder","2 tbsp (30 ml) whisked egg","3 tbsp (45 ml) milk","3 tbsp (45 ml) vegetable oil","3 tbsp (15 ml) chocolate chips, pine nuts, or hazelnuts","Vanilla and/or cinnamon to taste"],"steps":["Mix all the dry ingredients directly in a microwave-safe mug or bowl.","Add the egg and mix well.","Stir in the milk and oil.","Add the chocolate chips and vanilla. Stir well.","Microwave for 3 minutes at 1000w / 4 minutes at 700w / 3:30 minutes at 750w.","Cool slightly and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Chocolate_Cake_II","pageImageChecked":true},{"title":"Cookbook:Microwave 1-2-3 Cake","name":"Microwave 1-2-3 Cake","ingredients":["1 egg","1 tablespoon honey or maple syrup","2 tablespoons milk","3 tablespoons bread crumbs"],"steps":["Beat the egg until smooth.","Add the honey and milk and mix well.","Add the breadcrumbs and mix until uniform.","Let the mixture sit for a few minutes, to allow the breadcrumbs to absorb the moisture.","Pour the mixture into a small silicone mold (e.g. Dollar store loaf pan).","Microwave on high for 4 minutes or a little after it stops rising.","Allow to cool a little; tip out onto a plate if desired.","Top with more maple syrup or honey, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_1-2-3_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/9/94/Marvelous_Unicron_Cake.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"CakieBakie","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Microwave Chocolate Chip Cookie","name":"Microwave Chocolate Chip Cookie","ingredients":["2 tablespoons unsalted butter, softened at room temperature","¼ cup (45 g / 1.5 oz) light brown sugar","½ teaspoon vanilla extract","1 ea. (around 40 g / 1.5 oz) egg","½ cup (70 g / 2.5 oz) all-purpose flour","1 pinch kosher salt","½ cup (40 g / 1.5 oz) dark chocolate chips"],"steps":["Line a large microwave-safe plate with parchment.","Beat the butter and sugar in a small bowl until light and fluffy.","Beat in the egg and vanilla.","Sift the flour and salt and fold into the butter mixture. Fold in most of the chocolate chips.","Scoop the dough into center of plate. Decorate with remaining chocolate chips.","Microwave the cookie for 1.5–2 minutes, depending on microwave's power.","Leave the cookie to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Chocolate_Chip_Cookie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Rainbow_Cookie_%2827677939284%29.jpg/960px-Rainbow_Cookie_%2827677939284%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Ashworth from Bellingham, WA., USA","licence":"CC BY 2.0"},{"title":"Cookbook:Mexican Rice II","name":"Mexican Rice II","ingredients":["1 cup uncooked white rice","1 fresh red chile, seeded and finely diced (or 1 dehydrated chile that has been rehydrated)","5 tbsp Ancho Enchilada Sauce, strained through a medium mesh","1 ⅔ cups chicken broth","4 cloves of garlic, peeled and crushed","½ small onion, peeled and finely diced","1 tablespoon oil or lard"],"steps":["Sauté garlic, onions, and red chile in oil over medium heat for about 1 minute.","Add in the rice and stir frequently until rice begins to brown.","Mix chicken stock and chile sauce in another saucepan and bring to a boil. When mixed, make sure liquid mixture equals out to 2 cups of liquid.","Add chicken stock and chile sauce mixture to rice and bring to a boil.","Reduce heat and bring rice to slow simmer. Cook for 25–30 minutes with the lid on.","Remove lid and fluff rice with a fork."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMexican_Rice_II","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Midwestern Chicken Wings","name":"Midwestern Chicken Wings","ingredients":["2 cloves garlic, minced","1 tablespoon fresh ginger, minced","1 cup soy sauce","12 ounces apricot preserves (not preserved apricots, not apricot jelly)","4–5 pounds chicken wings"],"steps":["Place all ingredients except chicken into a bowl and mix to make a marinade.","Marinate the chicken in the refrigerator with the marinade for at least 3 hours. A plastic bag sealed tight without much air or free space is believed to provide the best marinating. As with many marinating recipes, the longer the better.","Clean and preheat grill to medium heat.","Place wings on grill. Turn 1–4 times over the next 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMidwestern_Chicken_Wings","pageImageChecked":true},{"title":"Cookbook:Microwave Risotto","name":"Microwave Risotto","ingredients":["3 cups (750 ml/1.6 pints) simmering hot chicken broth","½ teaspoon salt","1 dash ground white or black pepper","2 tablespoons butter","2 tablespoons olive oil","½ cup (90 g/3.2 oz) minced yellow onion","1 cup (125 g/4.4 oz) uncooked medium grain rice"],"steps":["In a saucepan, bring chicken broth, salt and pepper to a low simmer, and keep warm until needed.","In an oven-proof dish (or 10-inch/25 cm quiche dish), heat oil and butter in microwave for 2 minutes.","Add minced onion to the dish, stir to coat with oil, and cook in microwave for 4 minutes.","Add uncooked rice to the dish, stir to coat with oil, and cook in microwave for another 4 minutes.","Pour simmering chicken broth into the dish and stir well. Microwave 9 minutes.","Stir rice and chicken broth well and microwave another 9 minutes.","If a creamier risotto is desired, add ¼ cup () warm water, stir well and microwave for another 2 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Risotto","pageImageChecked":true},{"title":"Cookbook:Milk Toast I","name":"Milk Toast I","ingredients":["1 pint (570 ml) milk, part cream if the person is not forbidden that","4 slices good bread, freshly toasted","Sweet butter, if allowed","Salt","Pepper"],"steps":["Heat the milk to the simmering point.","Generously butter the toast slices.","Heat a pretty bowl, deeper than it is wide. Break the hot buttered toast into it, pour the steaming but not boiling milk over it, sprinkle a little salt and pepper on the top, and serve at once."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMilk_Toast_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Hong_Kong_french_toast_and_bottled_milk_tea.jpg/960px-Hong_Kong_french_toast_and_bottled_milk_tea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evancyk","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Microwaved Artichoke","name":"Microwaved Artichoke","ingredients":["1 medium artichoke","1 lemon, juiced","Water","Parsley (optional)","1–2 garlic cloves (optional)","Pepper (optional)","⅛ cup (30 ml) white wine (optional)","Dips, such as drawn butter or mayonnaise"],"steps":["Cut off top ⅓ of the artichoke, and all but 1 inch of the stem.","Remove base leaves and cut off the tips of the higher leaves.","Sprinkle artichoke with lemon juice to preserve color.","Place artichoke stem up in a microwave-safe dish tall enough to place lid without touching the artichoke.","Fill dish with 1 inch (3 cm) of water and any of the seasonings.","Cover and microwave on high for 6–8 minutes, and allow to rest for 1–2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance.","Remove artichoke from the dish and place upside down to drain.","Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.","When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowaved_Artichoke","pageImageChecked":true},{"title":"Cookbook:Microwave Peanut Brittle","name":"Microwave Peanut Brittle","ingredients":["1 cup white granulated sugar","½ cup white corn syrup","1 cup roasted peanuts","1 teaspoon butter","1 teaspoon vanilla","1 teaspoon baking soda"],"steps":["Lightly grease a cookie sheet and set aside.","In 1½-quart casserole dish, stir together sugar and syrup. Microwave on high for 4 minutes.","Stir in peanuts. Microwave on high for 3–5 minutes or until light brown.","Add butter and vanilla, mixing well. Microwave at high 1–2 minutes more. The peanuts will be lightly browned and syrup very hot.","Add baking soda and stir gently until light and foamy.","Pour mixture onto greased cookie sheet. Let cool ½–1 hour.","When cool, break into small pieces and store in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Peanut_Brittle","pageImageChecked":true},{"title":"Cookbook:Mincemeat","name":"Mincemeat","ingredients":["6–8 pounds (2.7–3.6 kg/about 30 ea.) Baldwin apples","stew beef (neck, plate, etc.)","1 whole lemon, seeds removed","2 cups (160 g/5.6 oz) seedless black raisins","4 cups (900 g/2 lb) sugar","2 ½ tsp ground cinnamon","½ tsp ground nutmeg","½ tsp ground cloves","1 Tbsp dried coffee (regular or decaffeinated)","1 tsp salt","1 cup (250 ml/8.5 oz) cider vinegar","1 ½ cups (375 ml/12.7 oz) meat stock","1 ½ cups (500 g/1.1 lb) sorghum molasses or regular molasses","½ tsp ground black pepper"],"steps":["Core apples; remove the seeds, but don’t peel.","Cube meat and cover with water. Simmer until tender; this may take up to an hour.","Remove meat and cook the stock down to the amount needed, or thicken slightly with cornstarch.","Run meat through a food mill (medium or coarse blade), or grind to an equivalent fineness in a food processor.","Cut lemon in half and remove seeds. Purée the whole lemon in a blender, rind and all, with some of the liquid ingredients, or process as finely as possible in a food processor.","Grind the apples (or process using a coarse blade—but not too fine).","Combine the apple, meat, and raisins in a large, heavy-bottomed pot.","Add the sugar, spices, liquids, and lemon purée to the meat and apples. Use hot meat stock to rinse the last of the molasses into the mixture. Stir thoroughly.","Cook slowly, uncovered, stirring often to prevent burning until the mixture is pasteurized and enough of the liquids have evaporated to produce the texture and thickness you want in the finished mixture.","Let cool, then stir in the ground pepper.","Refrigerate, allowing the spices to mellow for several weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMincemeat","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Mincemeat_pie.jpg/960px-Mincemeat_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valereee","licence":"CC0"},{"title":"Cookbook:Middle Eastern Meatballs","name":"Middle Eastern Meatballs","ingredients":["1 cup low-fat plain yogurt","1–2 teaspoons finely-chopped garlic","1 teaspoon crushed dried mint","Salt to taste","¾ pound 93% lean ground beef","½ cup cooked brown rice","⅓ cup finely-chopped onion","¼ cup packed cilantro, chopped coriander","¼ cup packed flat-leaf parsley, chopped","½ teaspoon ground cinnamon","¼ teaspoon ground cumin","⅛ teaspoon red pepper flakes","⅛ teaspoon ground black pepper","½ teaspoon salt"],"steps":["In a small bowl, whisk together the yogurt, garlic, and mint. Season to taste with salt.","Set the broiler rack 5 inches from the heat.","Preheat the broiler.","In a mixing bowl, combine the meat, rice, onion, cilantro, parsley, cinnamon, cumin, red and black peppers, and ½ teaspoon salt, stirring mixture with a fork until it is well blended","With your hands, form the mixture into 1½-inch meatballs.","As you make them, place the meatballs on a baking sheet that fits under the broiler.","Broil the meatballs until they are well browned on top, 4 to 5 minutes.","Using tongs, turn and cook until the meatballs are browned outside and no longer pink in the center, 3–4 minutes.","Transfer them to a serving plate and serve warm, passing the yogurt sauce in a bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiddle_Eastern_Meatballs","pageImageChecked":true},{"title":"Cookbook:Microwave Quesadilla","name":"Microwave Quesadilla","ingredients":["2 tortillas","About ¼ cup (30 ml) meltable shredded cheese (typically Monterey Jack cheese, but others are okay)","At least one of the following fillings:","Salsa","Sarza criolla","Chili peppers","Chopped tomatoes and cilantro","Cooked meat or seafood","Avocado or guacamole","Fresh spinach, washed and torn into small pieces","Canned lback beans, rinsed and well drained","Any of the following toppings","Salsa","Guacamole","Sour cream"],"steps":["Place one tortilla on a microwave-safe plate.","Cover with half the cheese and sprinkle on fillings as desired.","Spread remaining cheese over the toppings, and place second tortilla on top.","Microwave on high power for 30–60 seconds (or until cheese is melted and fillings are warm).","Add desired toppings and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Quesadilla","pageImageChecked":true},{"title":"Cookbook:Microwaved Scrambled Egg","name":"Microwaved Scrambled Egg","ingredients":["2 eggs","Butter"],"steps":["Crack the eggs and butter in a coffee cup.","Microwave on high power for 30 seconds.","Remove from the microwave, stir, and replace.","Cook for another 30 seconds on high."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowaved_Scrambled_Egg","pageImageChecked":true},{"title":"Cookbook:Microwave Oat Porridge","name":"Microwave Oat Porridge","ingredients":["250 ml water","100 ml oat flakes","1 pinch salt"],"steps":["Mix water, oat flakes, and salt in a bowl.","Boil on high heat for 2–3 minutes.","Stir and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Oat_Porridge","pageImageChecked":true},{"title":"Cookbook:Microwave Salmon in a Parchment Envelope","name":"Microwave Salmon in a Parchment Envelope","ingredients":["1 filet (8 ounces) salmon","⅓ cup fresh dill","⅓ cup fresh parsley","⅓ cup fresh oregano","⅓ cup fresh thyme","2 sprigs fresh rosemary","Salt","Freshly-ground black pepper","1 tsp paprika","4 lemon slices","White wine","1 tbsp unsalted butter, cubed"],"steps":["Take a 15 x 36-inch piece of parchment paper, and fold it in half like a book. Draw a large half-heart on the paper, with fold of the paper being the center line of the heart. Cut out heart and open.","Place fresh herbs in the bottom of half of the heart. Place 2 lemon slices on top of the herbs and top with the salmon. Sprinkle both sides with salt, paprika, and freshly ground black pepper.","Drizzle salmon with white wine and top evenly with butter cubes. Top with remaining lemon slices.","Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.","Place on a microwave-safe plate and microwave on high 4 minutes, or until internal temperature reaches 131°F. Open parchment and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Salmon_in_a_Parchment_Envelope","pageImageChecked":true},{"title":"Cookbook:Middle Eastern Lamb Kabobs","name":"Middle Eastern Lamb Kabobs","ingredients":["½ tsp freshly-ground cumin","¼ cup red wine vinegar","¼ cup olive oil","1 tbsp cayenne pepper","1 tsp salt","1 tsp freshly-ground black pepper","1 Tbsp smoked paprika","4 cloves garlic, smashed and minced","1 pound (450 g) leg of lamb (shank end), cut into 1½ inch cubes"],"steps":["Combine all ingredients except lamb in a gallon size zip-top bag. Add lamb cubes and toss to coat; refrigerate overnight to marinate.","The next day, drain lamb and discard marinade.","Thread 4 lamb cubes onto one skewer. Repeat until all lamb has been skewered.","Fire up a charcoal grill for 15 minutes. Add lamb and cook 8 minutes per side for medium rare.","Serve warm with couscous."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiddle_Eastern_Lamb_Kabobs","pageImageChecked":true},{"title":"Cookbook:Microwaved Basmati Rice","name":"Microwaved Basmati Rice","ingredients":["57 g uncooked Basmati rice","1 pinch salt","300 ml boiling water"],"steps":["Add rice and salt to the rice cooker.","Mix in boiling water, then fit the double lids on.","Cook as follows, stirring halfway through:","700W for 13 minutes, or","750W for 12 minutes, or","800W for 11 minutes, or","850W for 10 minutes.","Let stand for 5 minutes, then drain in a sieve.","Spread the rice onto an oven paper-lined tray and warming it at a very low setting in a conventional oven. Turn the rice gently from time to time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowaved_Basmati_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Microwave_Rice_Cooking_Chart_Pure_Basmati.PNG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Armchair","licence":"CC0"},{"title":"Cookbook:Microwave Lemon Puddings","name":"Microwave Lemon Puddings","ingredients":["6 tablespoons homemade or purchased lemon curd","4 teaspoons boiling water","⅓ cup (80 g/2.8 oz) margarine","⅓ cup () superfine sugar","1 egg","1 lemon, zested","½ lemon, juiced","½ cup () self-rising flour","1 tablespoon powdered sugar","Raspberries (optional)","Crème fraîche (optional)"],"steps":["Grease 4 ea. microwave-safe ramekins.","Mix together the lemon curd and water in a bowl.","Spoon the mixture into the ramekins.","Beat the margarine and sugar together in another bowl.","Beat in the egg and lemon zest.","Fold in the flour, then mix in the lemon juice.","Divide the mixture between ramekins and smooth the tops.","Put the ramekins on a plate and microwave for 4 minutes. Let stand 1 minute.","Dust the puddings with powdered sugar and serve, optionally, with raspberries and crème fraîche."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMicrowave_Lemon_Puddings","pageImageChecked":true},{"title":"Cookbook:Mild Salty Lassi","name":"Mild Salty Lassi","ingredients":["1 teaspoon (4 g) cumin seeds","250 ml (1 cup) full-fat yogurt","250 ml (1 cup) chilled milk","2 teaspoons lime or lemon juice","½–1 teaspoon (2–4 g) salt","100 ml (½ cup) ice cubes","¼ teaspoon mint (finely crumbled, dried; optional)","1 small pinch of cayenne pepper (optional)"],"steps":["Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind.","In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes.","Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMild_Salty_Lassi","country":"India","pageImageChecked":true},{"title":"Cookbook:Mince Pie with Meat I","name":"Mince Pie with Meat I","ingredients":["1815 g (4 lb) lean beef, diced","454 g (1 lb) butter, lard, or vegetable shortening, diced","907 g (2 lb) white granulated sugar","907 g (2 lb) fruit mix","1815 g (4 lb) cored and sliced apples","350 ml wine","250 ml cider","1 citrus fruit (e.g. orange), zested and juiced","¼ teaspoon ground mace","¼ teaspoon ground nutmeg","5 packets of shortcrust pastry dough"],"steps":["Sear diced beef in a pan until well-coloured (this can be done in batches). Set aside until cool.","Combined all ingredients except dough in a bowl. Mix well (this step can be done in batches).","Use the pastry dough to line 3 deep, greased pie pans (or 5 greased muffin pans, for tartlets) and create pie shells.","Place shells into oven and set to 150 °C (300 °F). Bake until lightly golden. Remove from oven and let rest until cooled.","Fill pie shells with filling mixture until level or slightly mounded above the rim. Trim with excess pastry.","Bake at 150 °C (300 °F) for 45 minutes per tray (or 35 minutes per muffin tray)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMince_Pie_with_Meat_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Libby%27s_Mince_Meat_ad%2C_1903.jpg/960px-Libby%27s_Mince_Meat_ad%2C_1903.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dodge, Mary Mapes, 1830-1905","licence":"No restrictions"},{"title":"Cookbook:Mince Pie Tartlets with Pork","name":"Mince Pie Tartlets with Pork","ingredients":["400 g white granulated sugar","300 ml wine","250 ml cider","1 orange, zested and juiced","1 lemon, zested and juiced","¼ teaspoon ground mace","¼ teaspoon ground nutmeg","1 cinnamon stick","1 vanilla pod","1 kg fruit mince mixture","800 g cored and sliced apples (from about 12 large apples)s","2 packets shortcrust pastry dough","1 kg lean pork mince","100 g butter"],"steps":["Preheat oven to 150 °C (300 °F).","In a pot, bring the sugar, wine, cider, orange, and lemon juice to a simmer. Add mace, nutmeg, and cinnamon. Split the vanilla pod and scrape seeds into pot. Discard vanilla pod.","Stir in sliced apples and fruit mix.","Grease the muffin tins, and line with pastry dough to make tartlet cases. Trim to fit.","Place cases into oven, and bake until lightly golden. Remove from oven and let cool.","Melt butter in a pan. Add minced pork, and sauté until browned.","Remove cinnamon stick from the fruit mixture, and mix in the pork.","Using a tablespoon, fill tartlet cases with the filling—it will probably be mounded.","If desired, trim with excess pastry.","Bake each tray at 120 °C (250 °F) for half an hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMince_Pie_Tartlets_with_Pork","pageImageChecked":true},{"title":"Cookbook:Milk Toast II","name":"Milk Toast II","ingredients":["1 pint (570 ml) scalded milk","½ teaspoon salt","2 tablespoons butter","4 tablespoons cold water","2 ½ tablespoons bread flour","6 slices dry toast"],"steps":["Gradually add cold water to flour to make a smooth, thin paste.","Add paste to milk, stirring constantly until thickened.","Cover, and cook 20 minutes; then, add salt and butter in small pieces.","Dip slices of toast separately in sauce; when soft, remove to serving dish. Pour remaining sauce over all."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMilk_Toast_II","pageImageChecked":true},{"title":"Cookbook:Minestrone alla Capucina","name":"Minestrone alla Capucina","ingredients":["Anchovy, scaled","Butter","1 small onion, cut across","4 oz boiled rice","Stock"],"steps":["Pound anchovy.","Fry it in butter with the onion and rice until the rice is golden brown.","Remove the onion and season with salt.","Gradually add some stock, cooking until the dish is of the consistency of rice pudding."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMinestrone_alla_Capucina","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Miso Soup","name":"Miso Soup","ingredients":["½ tsp sesame oil","3 cups water","2 tbsp miso","2 green onions (optional), finely minced","½ cake tofu (optional), cut into ½-inch cubes","2–3 fresh mushrooms (optional), thinly sliced","5–6 shrimp (optional), cubed or shredded","Some pieces of seaweed (optional)"],"steps":["Heat oil in a small pot.","Add green onion. Cook for a few minutes while stirring frequently.","Add 2 ½ cups of water. Bring to a boil.","Dissolve miso in remaining ½ cup of water and add to pot.","Lower heat and add mushrooms, seaweed, and tofu, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiso_Soup","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Pholiota_microspora_miso_soup_001.jpg/960px-Pholiota_microspora_miso_soup_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0"},{"title":"Cookbook:Mirepoix Sauce","name":"Mirepoix Sauce","ingredients":["Bacon, diced","Lean ham, diced","1 carrot, diced","Onions","a bunch of herbs (such as parsley, thyme, sage, rosemary)","Mushrooms","2 cloves","4 peppercorns","2 ½ cups stock","1 glass Chablis wine"],"steps":["Combine bacon, ham, carrot, onions, herbs, mushrooms, cloves, and peppercorns in a stew pan.","Add the stock and Chablis.","Boil rapidly for 10 minutes, then simmer until it is reduced to a third of its former volume.","Pass through a sieve and use for masking meat, fowl, fish, etc."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMirepoix_Sauce","pageImageChecked":true},{"title":"Cookbook:Minestrone alla Casalinga","name":"Minestrone alla Casalinga","ingredients":["Vegetables","Butter","Stock","4 oz uncooked rice","2–3 spoonfuls condiment for seasoning minestrone","Grated cheese"],"steps":["Blanch vegetables in boiling salted water, then drain them and fry in butter.","Add plenty of good stock, and put over low heat.","Boil rice in stock until well-done. Add the stock and vegetables.","Season with minestrone seasoning condiment, and serve with grated cheese handed separately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMinestrone_alla_Casalinga","pageImageChecked":true},{"title":"Cookbook:Mirliton Casserole","name":"Mirliton Casserole","ingredients":["6 medium mirliton (chayote squash), halved lengthwise","1 medium yellow onion, diced","2–3 stalks celery, sliced or diced","1 medium to large green bell pepper, diced","2–3 cloves garlic, minced","1 lb (500 g) whole shrimp, peeled OR ½ lb (250 g) ground beef (optional)","1 bay leaf","Salt","Pepper","Parsley","Bread crumbs","1 stick (½ cup / 113 g) butter (olive oil may be substituted)"],"steps":["Sauté onion, celery, and garlic in butter over medium heat, adding garlic to sauté just before onion, celery, and garlic are fully softened.","Add shrimp or beef to pan until beef is lightly browned or until shrimp is just turning pink. Skip this step if you aren't adding meat.","Incorporate mirliton and bay leaf and allow to simmer for 5–10 minutes.","Remove from heat and add salt, pepper, and parsley to taste. Pour mixture into a casserole dish and cover with bread crumbs.","Bake in the oven at 350°F (175°C) until the mirliton is bubbling and the bread crumbs are browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMirliton_Casserole","pageImageChecked":true},{"title":"Cookbook:Minestra","name":"Minestra","ingredients":["2 courgettes, roughly diced","1 aubergine, roughly diced","1 large piece pumpkin, roughly diced","1 onion, roughly diced","1 kohlrabi (colinabo), roughly diced","2 turnips, roughly diced","1 UK pint (600 ml) vegetable stock","Olive oil","1 head of garlic","Fresh basil","Dried kidney beans, soaked overnight","Fideua (spaghetti)","Salt","Pepper"],"steps":["Combine the courgettes, aubergines, pumpkin, onion, and kohlrabi in a large pot or pressure cooker. Add the vegetable stock and 1 tablespoon of olive oil. Bring to pressure and cook for 8–10 minutes, or simmer for 1 hour. Cool, then purée the whole thing.","Place a large handful of basil leaves and about 6 cloves of garlic in a mortar and pound until roughly crushed and a gritty paste is achieved. Add to the pot, stir and season to taste.","Meanwhile, boil the beans separately until soft, then add to purée mixture.","Boil the pasta until al dente then add to mixture.","Serve with grated Parmesan or hard Edam sprinkled over it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMinestra","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Minestra_Maltija_02.jpg/960px-Minestra_Maltija_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Continentaleurope","licence":"CC BY 4.0"},{"title":"Cookbook:Mini Three-Cheese English Muffin Pizzas","name":"Mini Three-Cheese English Muffin Pizzas","ingredients":["6 large English muffins, split and buttered","Grated Parmesan cheese","1½ cups (6 ounces) shredded cheddar cheese","6 frankfurters","1 can (10.5 ounces) pizza sauce","1 cup (4 ounces) shredded mozzarella cheese"],"steps":["Preheat oven to 350°F.","Sprinkle buttered muffins with Parmesan cheese.","Toast under broiler until golden brown.","Place 1½ tablespoons of shredded cheddar cheese on each muffin.","Cut frankfurters crosswise in ¼-inch slices; arrange on muffins.","Top each with about 2 tablespoons of pizza sauce, and sprinkle with 1 tablespoon of mozzarella cheese.","Bake 12–15 minutes or until thoroughly heated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMini_Three-Cheese_English_Muffin_Pizzas","country":"United States","pageImageChecked":true},{"title":"Cookbook:Mixed Pickled Vegetables (Acar Campur)","name":"Mixed Pickled Vegetables (Acar Campur)","ingredients":["1 fresh red pepper, seeded and sliced","1 medium onions, quartered","2 cloves garlic, crushed","½-inch cube terasi (shrimp paste)","4 macadamia nuts or 8 almonds","1-inch piece of fresh turmeric or 1 teaspoon ground turmeric","¼ cup corn, sunflower, or olive oil","2 cups white vinegar","1 cup water","¼ cup white sugar","3 medium carrots","1 small cauliflower","1 medium cucumber","1 cup white cabbage","1 cup dry-roasted peanuts, coarsely crushed","1 teaspoon salt, to taste"],"steps":["Place the pepper, onion, garlic, shrimp paste, nuts, and turmeric in a food processor. Blend to a paste-like consistency.","Heat the processed paste mixture in the oil for 2 minutes. Add the vinegar, water, sugar and salt. Bring to a boil while stirring. Simmer for 10 minutes, stirring occasionally, while preparing vegetables.","Cut carrots into desired bite-sized shapes. Cut green beans into short, even lengths. Separate cauliflower into bite-sized florets. Peel seeded cucumber and cut into bite-sized cubes. Cut cabbage into bite-sized pieces.","Blanch each vegetable separately in boiling water for 1 minute. Rinse in cold water to halt the cooking. Drain well.","Add the vegetables to the boiled paste sauce. Gradually bring the entire mixture to a boil. Cook for 5–10 minutes. Do not overcook—the vegetables should still be crunchy.","Remove from heat. Add the peanuts to the mixture and cool.","Once cool, cover and chill for at least 3 days before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMixed_Pickled_Vegetables_(Acar_Campur)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Mini English Muffin Pizzas","name":"Mini English Muffin Pizzas","ingredients":["4 English muffins","1 cup pizza sauce (store-bought)","1 package pepperoni","2 cups mozzarella cheese"],"steps":["Slice English muffins in half.","Spoon 1 tbsp pizza sauce on each English muffin half and spread evenly.","Place 4 pepperoni slices on each English muffin half.","Cover each mini pizza with ¼ cup mozzarella cheese.","Bake at 350°F (175°C) for 10 minutes/","Let cool then eat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMini_English_Muffin_Pizzas","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Mini Herb Baguettes","name":"Mini Herb Baguettes","ingredients":["275 grams high protein flour","2 teaspoons instant yeast","1 teaspoon salt","½ teaspoons oregano powder","½ teaspoons rosemary powder","½ teaspoons thyme","175 ml water"],"steps":["Combine flour, yeast, salt, powdered oregano, rosemary powder, and thyme.","Gradually mix the water into the flour, kneading until elastic. Let stand 30 minutes.","Weigh out 100 grams of dough, and let rest for 10 minutes. Shape the dough into a long loaf. Repeat with remaining dough.","Transfer loaves to a baking sheet sprinkled with flour. Make slices in the top with a sharp knife or blade. Let rise 50 minutes until fluffy.","Spray loaves with water. Bake 25 minutes in a 200°C oven until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMini_Herb_Baguettes","pageImageChecked":true},{"title":"Cookbook:Mishti Doi (Bengali Sweetened Yogurt)","name":"Mishti Doi (Bengali Sweetened Yogurt)","ingredients":["3 cups whole milk","¾ cup sugar","1 tablespoon yoghurt, whisked","1 tablespoon water"],"steps":["Place a heavy-bottomed pan on the heat. Add milk, and warm it on medium heat.","Keep aside ⅓ of the sugar and add the rest of sugar to the milk.","Reduce the heat and continue to heat the milk until it reduces by half. Remove from the heat and and keep aside.","Add the remaining sugar to another pan over medium heat. Allow the sugar to get warm and then melt. You will gradually notice the sugar browning and caramelizing.","When it gets to the point of a golden bubbly mixture, add a tablespoon of water in the caramelized sugar and then pour this mixture into the heavy-bottomed pan with milk. Stir well until combined.","Once milk cools off, add the whisked yoghurt, stir well and pour the mixture into earthen pots.","Let the doi set in a warm place for few hours. Once set, refrigerate and serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMishti_Doi_(Bengali_Sweetened_Yogurt)","pageImageChecked":true},{"title":"Cookbook:Mint Tea","name":"Mint Tea","ingredients":["Dried or fresh mint leaves","Water"],"steps":["Boil the water in a kettle.","Pour the boiling water into the teapot.","Put the mint leaves in the teapot. Let steep for several minutes.","Pour some hot tea in a cup and dilute with additional water. Even if it starts to look transparent, the taste is still there."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMint_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Moroccan_Mint_Tea_-_1.jpg/960px-Moroccan_Mint_Tea_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarkar Sayantan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Miyan Kuka (Baobab Leaf Soup)","name":"Miyan Kuka (Baobab Leaf Soup)","ingredients":["2 large dried catfish","1 large dawa dawa lump","2 handfuls ground crayfish","Atarugu (habanero pepper)","1 kg cow rib","2 large stock cube","Salt, to taste","1 onion, cut in chunks","3 tablespoons kuka (baobab leaf) powder","2 cooking spoons palm oil"],"steps":["Soak the dried fish in cold water. Debone when soft.","Grind the crayfish with dawadawa. Pound the pepper.","Cook the cow ribs with water, stock cube, salt, and onions until the meat is tender. Remove the onions, then the beef, reserving the stock in the pot.","Stir the kuka powder into the reserved stock until smooth, with no lumps.","Stir in pounded pepper, crayfish and dawa dawa mixture, and palm oil.","Add the deboned fish, cover, and cook 5 minutes over medium heat.","Stir in beef, and add salt to taste. Cook for 2 minutes.","Serve with tuwo shinkafa or tuwo masara."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Kuka_(Baobab_Leaf_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Miyan_kuka_02.jpg/960px-Miyan_kuka_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sadeeq Abubakar taiger","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Miyan Karkashi (Nigerian Sesame Leaf Soup)","name":"Miyan Karkashi (Nigerian Sesame Leaf Soup)","ingredients":["½ cup karkashi leaves, either fresh or dried and ground","1 cup water","1 tablespoon fermented locust beans (iru)","¼ pound fish","0.25 kg meat","½ teaspoon potash","1 seasoning cube"],"steps":["Grind the karkashi leaves to a paste.","Bring the water to boil in a pot, and stir in the fermented locust beans.","Add the fish and meat, and cook for 5–7 minutes.","Add the karkashi leaf paste along with the potash. Stir, and cook for 5 minutes.","Stir in the seasoning cube. Continue stirring with a whisk for 3 minutes until the mixture is smooth.","Serve the soup with tuwo masara, tuwo dawa, tuwo alkama, or tuwo shinkafa."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Karkashi_(Nigerian_Sesame_Leaf_Soup)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Miso Soup (Traditional)","name":"Miso Soup (Traditional)","steps":["Put dashi in a pot.","Add any garnish that needs cooking.","Heat the dashi, letting it simmer to cook any garnish that needs cooking. Do not bring to a rolling boil, as this degrades the flavor.","Add any garnish that does not need cooking, and remove from heat.","Add the miso to the soup. Avoid boiling the miso; some nuances of the flavor will be lost."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiso_Soup_(Traditional)","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Mishkaki (East African Meat Skewers)","name":"Mishkaki (East African Meat Skewers)","ingredients":["2 tbsp white vinegar","50 ml (¼ cup) vegetable oil","2 tbsp water","1 tsp dried thyme","1 tsp garlic powder","1 tsp coriander powder","1 tsp cumin powder","½ tsp cayenne pepper","½ tsp paprika powder","1 tsp onion powder","1 tsp ground black pepper","¼ tsp ground allspice","1 tsp garlic paste","1 tsp ginger paste","Beef sirloin steak, in 1-inch cubes","80 g fresh coriander, finely chopped"],"steps":["Whisk together the vinegar, oil, water, thyme, spices, ginger paste, and garlic paste to make a marinade.","Add the meat and toss well, then transfer everything to a large ziplock bag. Seal the bag and marinate in the refrigerator for 24–48 hours.","Take the meat out of the refrigerator, and give it at least an hour to come to room temperature.","Thread the meat on the skewers.","Preheat a charcoal grill for some time.","Grease the grill grate, and place the skewers on the grate. Cook until medium-done (internal temperature of 65°C / 145°F).","Serve hot with fresh coriander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMishkaki_(East_African_Meat_Skewers)","photo":"https://upload.wikimedia.org/wikipedia/commons/3/39/Mishkaki_at_Coco_Beach%2C_Oysterbay..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Zizounyc","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Miyan Lalo (Hausa Jute Leaf Soup)","name":"Miyan Lalo (Hausa Jute Leaf Soup)","ingredients":["3 medium pieces of meat","2 teaspoons stock cube (e.g., Maggi)","½ cup dried ground chile pepper (adjust to taste)","1 large onion, chopped","2 bunches of fresh jute (lalo) leaves, chopped","1 small piece of potash (kanwa)","2 medium pieces of daddawa (fermented locust bean), pounded","Water (as needed for boiling)"],"steps":["In a pot, boil the meat with the stock cube, half of the chopped onion, and just enough water to cover the meat. Cook until the meat is tender.","Add the chopped jute leaves and potash. Cook for 5–10 minutes, stirring occasionally.","Blend the remaining onion with the chile pepper and a small amount of water to form a purée. Add this mixture to the pot along with the pounded daddawa.","Stir well and simmer for another 2 minutes, then remove from heat. Serve hot with tuwo (e.g., Tuwon Semo, Tuwon Masara, Tuwon Shinkafa, Semovita or Fufu)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Lalo_(Hausa_Jute_Leaf_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Tree_of_Baobab.jpg/960px-Tree_of_Baobab.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Malik0987","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Misro (Indonesian Palm Sugar Cassava Fritters)","name":"Misro (Indonesian Palm Sugar Cassava Fritters)","ingredients":["250 g finely grated fresh cassava","75 g grated coconut meat","Salt to taste","25 g gula melaka palm sugar, broken into small pieces","Neutral vegetable oil for frying"],"steps":["Combine the cassava, coconut, and salt to form a dough.","Take a small scoop of the dough, and use your hands to roll it into a ball.","Use your thumb to make a divot in the ball, and pinch around it to make a pocket.","Insert a piece of the sugar into the pocket, then pinch the dough around it to fully enclose it.","Roll the finished dumpling in your hands to shape it into a ball again.","Heat enough oil for shallow- or deep-frying in a skillet or pot over medium heat. If you're monitoring the temperature, 350°F (180°C) is a good target.","Gently place the dough balls in the oil, working in batches if needed to avoid crowding the pan. Fry on all sides, turning as necessary, until golden brown all over and cooked through.","Use a slotted spoon or spider to remove the fritters from the oil. Drain them on a rack or paper towels."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMisro_(Indonesian_Palm_Sugar_Cassava_Fritters)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Miyan Kubewa (Okra Soup)","name":"Miyan Kubewa (Okra Soup)","ingredients":["500 g beef, goat, or assorted meat (optional: cow tripe, kidney, or liver)","1 medium onion, chopped","2–3 seasoning cubes","Salt (to taste)","Water (as needed)","1–2 ea. smoked fish or dried fish (optional)","1–2 tablespoons ground locust beans (dawadawa)","2–3 tablespoons palm oil","2 cups fresh chopped or grated okra (or 1½ cups dried okra)","2 tablespoons ground crayfish","Fresh or dried ground Scotch bonnet chile (to taste)"],"steps":["In a pot, combine your cleaned meat, chopped onions, seasoning cubes, and a pinch of salt. Add a little water and simmer until the meat is cooked through and tender to your taste. This can take a while for tough cuts of meat.","If using smoked or dried fish, add it along with the ground locust beans (dawadawa). Allow it to simmer for 5–10 minutes.","Pour in the palm oil and stir well. Let it cook for a few minutes to combine the flavors.","Stir in the okra. If using dried okra, you may need to add some extra water. Stir continuously to encourage the characteristic \"draw\" (slippery texture).","Sprinkle in the ground crayfish and pepper. Adjust salt and seasoning to taste.","Allow the soup to simmer for another 5–10 minutes. Avoid overcooking the okra to maintain its texture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Kubewa_(Okra_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/Okro_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bukky658","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Molasses Taffy","name":"Molasses Taffy","ingredients":["½ cup fancy molasses","1 ½ cups granulated sugar","1 ½ Tbsp vinegar","½ cup water","¼ tsp cream of tartar","4 Tbsp butter","⅛ tsp baking soda"],"steps":["Combine molasses, sugar, vinegar and water in a heavy saucepan over medium heat.","Cook to 255–270°F (124–132°C). The hotter the syrup, the harder the final taffy will be.","Remove from heat and stir in butter, cream of tartar, and baking soda.","Pour into buttered pan or onto marble surface, and let cool slightly.","When cool and thick enough to handle, grease your hands. Grab the candy mixture with both hands, and stretch it apart while twisting slightly. Repeat this process, pulling and twisting the candy until light in color. This pulling and twisting process incorporates air and lightens the candy.","Cut into 1-inch pieces; wrap in squares of waxed paper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMolasses_Taffy","photo":"https://upload.wikimedia.org/wikipedia/commons/5/50/The_Childrens_Party_Book_-_Molasses_Taffy.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Recipe by Helen Harington Downing","licence":"Public domain"},{"title":"Cookbook:Mock Hollandaise Sauce I","name":"Mock Hollandaise Sauce I","ingredients":["1½ sticks butter (170 g or ¾ cup), cut into small pieces","2 egg yolks","1 tbsp lemon juice","1 tbsp water","¼ tsp salt","¼ tsp cayenne pepper","1 tsp parsley"],"steps":["Heat the butter until it melts, taking care not to burn the butter. Once melted, allow to cool until solids appear on the top.","Skim off the milk solids, and keep the clarified butter warm/liquid (in a hot cup will do fine).","Put egg yolks, lemon juice, water, salt and cayenne pepper into a non-reactive saucepan, and beat until smooth.","Heat over very low heat, beating constantly with a whisk. If the egg starts to solidify, remove from heat, and do not stop whisking.","When the whisk forms streaks in the bottom of the pan (around 8 minutes), add clarified butter, one teaspoon at a time to begin with, adding more as it combines. Adding the butter too quickly will make the sauce split, and you will have to start over. The sauce should thicken as butter is added—when it is the desired thickness, remove from the heat.","Add optional parsley and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMock_Hollandaise_Sauce_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Kalbskotelett%2C_Spargel%2C_Morchel-_und_Holl%C3%A4nder-Sauce.png/960px-Kalbskotelett%2C_Spargel%2C_Morchel-_und_Holl%C3%A4nder-Sauce.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacha47","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Molasses Cookies","name":"Molasses Cookies","ingredients":["½ tablespoon vinegar","½ cup milk (minus ½ tablespoon for the vinegar)","½ cup sugar","½ cup (8 tablespoons) shortening","1 egg","1 cup molasses","4 cups flour","2 teaspoon baking soda","¼ teaspoon cinnamon","¼ teaspoon ginger","Toppings (walnuts, raisins, etc.)"],"steps":["Grease or parchment-line some cookie sheets.","Combine the vinegar and milk.","Combine the baking soda, cinnamon, ginger, and 2½ cups of flour.","Cream together the sugar and shortening until well-combined, then beat in the molasses and egg until smooth.","Alternately mix in the dry and milk mixtures, starting and ending with the dry mixture.","Bit by bit, mix in more flour as needed. For drop cookies, you might not add any more. For rolled cookies produced without refrigeration, you are likely to need an extra 1½ cup for a total of 4 cups. Refrigeration can reduce this slightly.","Chill the batter in the refrigerator for at least 1 hour.","Form the cookies.","If making drop cookies, scoop some batter onto the prepared cookie sheet. Using a bit of sugar to prevent sticking, squish the cookie with a glass. Press some toppings into the top of the cookie.","Plop a pint-sized blob of batter onto a flour-dusted surface. Dust the top of the dough with flour as you squish it down, then roll it out. A cold marble rolling pin is suggested. Cut out shapes, then place them on the cookie sheet. The unused dough may be put back into the mix; note that this increases the proportion of flour.","Bake cookies for 8–10 minutes at 375°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMolasses_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Molasses-Cookies-2006March09.JPG/960px-Molasses-Cookies-2006March09.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Naib assumed (based on copyright claims).","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Mocha Icing","name":"Mocha Icing","ingredients":["6 Tbsp (90 ml) butter","4 Tbsp (60 ml) cocoa powder","3 Tbsp (45 ml) strong brewed coffee","1 Tbsp (15 ml) vanilla extract","About 2 cups (480 ml) icing sugar"],"steps":["An hour before baking the cake, take the butter out of the refrigerator to reach room temperature.","Cream the butter.","Add the cocoa and liquids alternately. Then. add the sugar alternately with the liquids.","Stop at spreading consistency even if you have not used all the sugar.","Spread on a hot milk cake or other cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMocha_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Vegan_Mocha_Almond_Fudge_Avocado_Cake_%284673005754%29.jpg/960px-Vegan_Mocha_Almond_Fudge_Avocado_Cake_%284673005754%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Mocha Buttercream","name":"Mocha Buttercream","ingredients":["1 cups (2 sticks) butter, softened","3½ cups confectioner's sugar (possibly a little more)","½ cup unsweetened cocoa powder","1 teaspoon vanilla","½ cup very strong brewed coffee"],"steps":["Combine butter, confectioner's sugar, cocoa, vanilla, and coffee in a medium-large bowl, mixing slowly until everything is moistened.","Beat at high speed with an electric mixer until uniform and fluffy.","If it seems a little too wet to spread, you can beat in up to ½ cup additional confectioner's sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMocha_Buttercream","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Mock Béarnaise Sauce","name":"Mock Béarnaise Sauce","ingredients":["1 shallot or small onion, very finely minced OR ¼ tsp onion powder","1 tbsp fresh tarragon, minced OR ½ tsp dried tarragon","6 tbsp butter, softened","4 tbsp real mayonnaise","Pepper"],"steps":["If using onion powder and dried tarragon, combine them with 2 tbsp water in a microwaveable measuring cup or small bowl. Microwave for about 6 seconds, then set aside.","Soften the butter in the microwave, stopping the oven every 5 seconds to mash and stir the butter until it is very soft but not liquid.","In a small bowl or glass measuring cup, microwave the mayonnaise for 5 seconds.","Remove mayonnaise from the microwave, and beat in the butter a teaspoonful at a time.","Stir in the onion, tarragon, and pepper.","Test the temperature; if it is not warm enough, heat it for 6 seconds at a time in the microwave, stirring each time. Do not overheat or it might separate; it should be warm not hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMock_B%C3%A9arnaise_Sauce","pageImageChecked":true},{"title":"Cookbook:Molasses-Glazed Pork Chops","name":"Molasses-Glazed Pork Chops","ingredients":["4 thick-cut pork rib chops","1 tsp salt","1 tsp black pepper","2 tsp dried rosemary","½ tsp ground ginger","6 oz molasses","1 tsp garlic powder","¾ tsp cayenne pepper","2 tbsp cider vinegar","2 limes, juiced"],"steps":["Place pork chops in a large zip-top bag. Combine liquid ingredients and pour into bag. Marinate in the fridge for at least 30 minutes.","Take pork out of marinade. Combine dry seasonings and rub on pork. Heat your grill as high as it will go.","Boil marinade for 10 minutes.","Place pork on grill and cook 2 minutes, brushing with marinade, before rotating 90 degrees to get nice grill marks. Cook another 2 minutes, brushing.","Flip to the other side and repeat. Remove from grill and let rest for 10 minutes. Serve with additional marinade."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMolasses-Glazed_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Mofletta (Maghrebi Pancake)","name":"Mofletta (Maghrebi Pancake)","ingredients":["1 tsp dry yeast","1 pinch of sugar","½ cup warm water","250 g wheat flour","½ tsp sea salt","2 tbsp of olive oil, plus a little extra for pan-frying","Butter","Honey"],"steps":["Dissolve the yeast and sugar in the water. Let rest in a warm place for 10–15 minutes.","Combine flour, salt, and 1 tablespoon of oil in a bowl. Stir in the yeast mixture to make a dough.","Knead the dough on a flat, flour-dusted surface until smooth and elastic.","Return dough to the bowl and pour the remaining tablespoon of oil onto it, rolling the dough in the bowl until it becomes oiled.","Cover the dough with a tea towel and leave in a warm place until it rises.","Divide the dough into smaller equal portions, and begin to roll the rounded portions out on an oiled work-surface, making them as thin as possible.","Heat a frying pan over medium heat, and grease the bottom with a little oil.","Fry the rolled-out dough portions one at a time until they are lightly browned on one side. Flip over and cook until browned on the second side.","Keep the finished mofletta in a stack, covered with a cloth to retain heat and moisture.","Serve with butter and honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMofletta_(Maghrebi_Pancake)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Making_Mofletta.jpg/960px-Making_Mofletta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"בר","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Miyan Ridi (Nigerian Sesame Soup)","name":"Miyan Ridi (Nigerian Sesame Soup)","ingredients":["Beef (any type), cut in pieces","1 large onion, chopped","Seasoning cube","Tatashe (red bell pepper), blended","2 cups toasted sesame seeds (ridi)","3 cooking spoons palm oil","Onion, sliced","2 medium-sized dried smoked fish","Alayyahu (spinach)"],"steps":["In a pot, boil the beef with the chopped onion, seasoning cubes, and a little water until the meat is tender.","Blend the toasted sesame seeds into a smooth paste using a blender or grinding stone.","In a separate pot, heat the palm oil over medium heat. Add the sliced onion and blended red bell pepper, then fry for 5–7 minutes until fragrant.","Add the cooked beef and some of the beef stock. Stir in the smoked fish and simmer for 5 minutes.","Add the ground sesame seed paste. Stir continuously to avoid lumps, and cook for about 10 minutes. Add water as needed to reach desired consistency.","Add the chopped spinach, stir, and turn off the heat after 1–2 minutes.","Serve hot with tuwo shinkafa, pounded yam, wheat, or other swallow of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Ridi_(Nigerian_Sesame_Soup)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Molokhia (Egyptian Jute Mallow Soup)","name":"Molokhia (Egyptian Jute Mallow Soup)","ingredients":["2 cups fresh or frozen jute mallow (molokhia) leaves","4 cups vegetable or chicken broth","2 tablespoons olive oil","1 large onion, finely chopped","3 cloves garlic, minced","1 teaspoon ground cumin","Salt to taste","Black pepper to taste","Juice of 1 lemon (optional)","Cooked rice or bread for serving"],"steps":["If using fresh molokhia leaves, remove any tough stems and wash the leaves thoroughly. If using frozen molokhia, thaw it according to the package instructions.","In a saucepan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic becomes fragrant.","Add the fresh or thawed molokhia leaves to the saucepan and stir well to combine with the onion and garlic mixture.","Pour in the vegetable or chicken broth, ensuring that the molokhia leaves are fully submerged.","Season the soup with ground cumin, salt, and black pepper to taste. Stir to incorporate the spices.","Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for about 20–30 minutes, allowing the flavors to meld together.","Remove the soup from the heat. Optionally, squeeze the juice of a lemon into the soup and stir well to enhance the flavors.","Serve the molokhia hot, accompanied by cooked rice or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMolokhia_(Egyptian_Jute_Mallow_Soup)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Molokhia.jpg/960px-Molokhia.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aseel zm","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mock Hollandaise Sauce II","name":"Mock Hollandaise Sauce II","ingredients":["200 g butter","200 ml double cream","6–8 egg yolks","Black pepper","Ground nutmeg"],"steps":["Melt the butter—it should not get brown, just melted.","Add the cream and the egg yolks.","Add the pepper and the nutmeg.","Heat up with a finger in the sauce and do not stop mixing.","When you cannot bear the heat, remove from the heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMock_Hollandaise_Sauce_II","pageImageChecked":true},{"title":"Cookbook:Miyan Shuwaka (Hausa Bitter Leaf Soup)","name":"Miyan Shuwaka (Hausa Bitter Leaf Soup)","ingredients":["100 g bitterleaf (fresh or dried)","2 large chunks meat","1 onion, chopped","2 pieces fresh red chile pepper, puréed","2 tomatoes, puréed","1 teaspoon palm oil","4 cup fermented locust beans (daddawa)","1 teaspoon salt"],"steps":["If using fresh bitter leaf, wash with salt and squeeze to reduce the bitterness.","Boil the meat in a pot of water for a few minutes until cooked through. Remove the meat and set aside.","Heat a skillet over medium heat, and add the palm oil. Add the onion, pepper, and tomatoes, and simmer for 5 minutes.","Combine the cooked purée, meat, and bitterleaf in a pot. Add enough water to cover everything.","Add the daddawa, stir the soup well, and cook for 3 more minutes over low heat.","Season with salt to taste and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Shuwaka_(Hausa_Bitter_Leaf_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Onugbu_Soup_in_Pot.jpg/960px-Onugbu_Soup_in_Pot.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asuzu Obinna Justin","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Moambe (Palm Nut Soup)","name":"Moambe (Palm Nut Soup)","ingredients":["2 cups palm nuts (either fresh, frozen, or canned)","2–3 tablespoons red palm oil","1 medium-sized onion, chopped","2–3 cloves of garlic, minced","1–2 pounds meat (chicken, beef, or goat), cut into bite-sized pieces","1 teaspoon ground ginger","1 teaspoon ground garlic","1 teaspoon ground black pepper","1 cup fresh or frozen okra, chopped","1–2 cups pumpkin or spinach leaves, chopped","1 smoked fish (optional), deboned and flaked","1–2 scotch bonnet or habanero peppers, deseeded and chopped (adjust to your desired spiciness)","1 teaspoon ground crayfish (optional)"],"steps":["If using fresh palm nuts, crack them open and remove the kernels.","Place the kernels in a pot, cover them with water, and bring to a boil. Simmer for 30 minutes to soften the nuts.","Drain the nuts and transfer them to a blender or food processor. Add a cup of water and blend until smooth. Strain the mixture through a fine-mesh sieve to remove any remaining solids. Set aside.","In the same pot, heat the red palm oil over medium heat. Add the chopped onions and minced garlic. Sauté until fragrant and translucent.","Add the meat pieces and cook until browned on all sides.","Season with ground ginger, ground garlic, ground black pepper, and salt. Stir well to coat the meat evenly.","Pour the strained palm nut mixture into the pot with the meat. Stir well to combine. Add enough water to achieve your desired consistency. Moambe is typically thick, so adjust accordingly.","Cover the pot and let the soup simmer on low heat for about 30 minutes to allow the flavors to meld together.","Add the chopped okra, pumpkin or spinach leaves, and flaked smoked fish (if using). Stir gently to combine.","Add the chopped scotch bonnet or habanero peppers, adjusting the quantity to suit your taste.","Sprinkle in the ground crayfish (if using) and stir again. Continue simmering the soup for an additional 10–15 minutes until the vegetables are tender.","Taste the soup and adjust the salt and spices according to your preference. Once the flavors have melded and the soup has thickened, it is ready to be served."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoambe_(Palm_Nut_Soup)","pageImageChecked":true},{"title":"Cookbook:Modern Reuben Sandwich","name":"Modern Reuben Sandwich","ingredients":["12 oz thinly sliced cooked corned beef or deli corned beef or pastrami","2 tbsp butter, softened","8 slices rye or pumpernickel or sourdough bread","8 slices Swiss cheese","1½ cups sauerkraut, well drained","¼ cup Thousand Island dressing"],"steps":["Lightly spread butter on one side of each bread slice.","Heat large non-stick skillet over medium heat until hot.","Place 2 bread slices, butter side down, in skillet.","Top each bread slice with 2 slices cheese, 1 tablespoon dressing, 3 ounces corned beef, and ¼ of the sauerkraut.","Top sandwich with bread slice, butter side up.","Cook sandwiches 4–6 minutes or until bread is golden brown and cheese is melted, turning once.","Repeat with remaining sandwiches.","Serve with additional Thousand Island dressing, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AModern_Reuben_Sandwich","pageImageChecked":true},{"title":"Cookbook:Modeling Chocolate","name":"Modeling Chocolate","ingredients":["450 g (1 lb) chocolate","Glucose, corn, or golden syrup as indicated by the below table, plus more as needed"],"steps":["Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.","Leave to cool slightly to temperature around 35 °C (95 °F).","Combine in syrup, slowly mixing well to thicken the mixture.","Transfer to a cling film, wrap and flatten, and leave to cool completely.","Knead the modeling chocolate until pliable and smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AModeling_Chocolate","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Titanic_chocolate_model_20120909.jpg/960px-Titanic_chocolate_model_20120909.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JesterWr","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Miyan Taushe (Hausa Pumpkin Soup)","name":"Miyan Taushe (Hausa Pumpkin Soup)","ingredients":["500 g beef or goat meat","1 medium onion, chopped","2–3 seasoning cubes","Salt (to taste)","Water (as needed)","2 cups peeled and chunked pumpkin","2 tablespoons groundnut paste (optional)","1 tablespoon fermented locust beans (daddawa)","2–3 tablespoons palm oil or groundnut oil","1–2 teaspoons ground chile pepper (to taste)","1–2 pieces dried or smoked fish (optional)","1 cup chopped spinach, ugu leaf, or yakuwa leaf (optional)"],"steps":["Place the meat in a pot. Add chopped onion, seasoning cubes, salt, and enough water to cover everything. Simmer until the meat is cooked through and tender to your taste—this can take a while for tough cuts of meat.","Add pumpkin chunks to the pot. Cook until they become soft (about 10–15 minutes), then gently mash some of the pumpkin to thicken the soup.","Add groundnut paste if using, daddawa, palm oil, chile pepper, and fish. Stir well and simmer for another 10 minutes.","Add your leafy vegetables and cook for an additional 5 minutes.","Add water if needed to get your desired soup thickness."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMiyan_Taushe_(Hausa_Pumpkin_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Miyan_taushe_03.jpg/960px-Miyan_taushe_03.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aykunya13","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Moqueca de Peixe (Brazilian Seafood Stew)","name":"Moqueca de Peixe (Brazilian Seafood Stew)","ingredients":["1 kg fresh white fish, cut into two finger-wide strips/slices","1 lemon, juiced","2 mid-sized onions, cut into circular slices","2 bell peppers (one red, one green), cut into circular slices","1 clove of garlic, pressed","4 ripe tomatoes, optionally skinned then chopped","4 cilantro stems with leaves, finely chopped","12 tablespoons Azeite de dendê (a very tasty, heavy, saffron-colored palm oil, which may not be omitted under any circumstances)","200 ml coconut milk","Salt","Pepper"],"steps":["Leave the fish in a marinade made out of lemon juice and fine powdered pepper for at least 1 hour.","Put the fish, onions, bell peppers, garlic, tomatoes and the cilantro in numerous layers into a pot.","Pour the azeite de dendê and the coconut milk over all, and boil everything for 20 minutes. From time to time, ladle/scoop the liquid from the pot's bottom to its top. Be careful, in order to not break the fish!","Season to taste with salt.","Serve with white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoqueca_de_Peixe_(Brazilian_Seafood_Stew)","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Moqueca.jpg/960px-Moqueca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BR","licence":"CC BY-SA 4.0"},{"title":"Cookbook:MPT (Mozzarella Pasta with Tomato and Basil)","name":"MPT (Mozzarella Pasta with Tomato and Basil)","ingredients":["2 mozzarella balls (cow or buffalo)","About 10–15 small tomatoes or 4–5 larger tomatoes (you need about the same amount as the mozzarella)","A good handful of basil leaves (about 15–20 leaves)","Olive oil","Salt","Black pepper","250 g fresh egg pasta"],"steps":["Roughly chop the mozzarella and the tomatoes and put them in a big salad-type bowl.","Tear up the basil and sprinkle it over the mozzarella and tomatoes.","Drizzle on lots of extra virgin olive oil (at least 3 tablespoons).","Add a good amount of salt and just a little black pepper. The salt will start to leach moisture out from the other ingredients and create a sauce.","Let rest for at least 30 minutes.","Boil the egg pasta until al dente, then drain.","Add the hot pasta to the bowl of other ingredients. Toss well until the pasta is well-coated. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMPT_(Mozzarella_Pasta_with_Tomato_and_Basil)","pageImageChecked":true},{"title":"Cookbook:Moussaka (Bulgarian)","name":"Moussaka (Bulgarian)","ingredients":["Oil for cooking","1 onion, finely chopped","½ kg minced meat (usually pork in Bulgaria, but don't hesitate to experiment!)","1 kg potatoes, peeled and finely chopped","2 tomatoes, finely chopped","⅓ cup parsley, finely chopped","3 eggs, beaten","1 cup yogurt","2 spoonfuls flour","Salt","Pepper"],"steps":["Fry the onion and the minced meat in a little oil until the meat is cooked. The fattier the meat is, the less oil you need.","Combine meat and onions with the potatoes, tomatoes, and parsley. Add salt and pepper to taste.","Transfer to a baking dish. Bake for about 1 hour, or until the potatoes are cooked.","Stir the eggs, the yogurt and the flour together and pour it over the dish. Bake for 10 more minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoussaka_(Bulgarian)","country":"Bulgaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Bulgarian_cuisine_Moussaka%2C_Lukanka%2C_Kashkaval_%281%29.jpg/960px-Bulgarian_cuisine_Moussaka%2C_Lukanka%2C_Kashkaval_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EvelinaRibarova","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Monkey Butter","name":"Monkey Butter","ingredients":["1 mashed banana","2 tablespoons reduced-fat peanut butter","1 cup (250 g/8.8 oz) vanilla yoghurt","2 teaspoons cinnamon sugar"],"steps":["Combine all the ingredients until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonkey_Butter","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Peanut-Butter-Jelly-Sandwich.jpg/960px-Peanut-Butter-Jelly-Sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Montreal Russian Borscht","name":"Montreal Russian Borscht","ingredients":["7 litres water","1 can stewed tomatoes, or an equivalent amount of fresh tomatoes","1 small can tomato paste","Sugar to taste","Salt, to taste","1 large onion, thinly sliced","1–2 cloves garlic","5–6 medium beets, peeled and julienned","3 medium carrots, peeled and julienned","1 potato, julienned (optional)","&frac12; large white cabbage, shredded"],"steps":["Fill large stock pot with water. Add can stewed tomatoes, tomato paste, sugar, salt, onion, garlic, and beets, and boil for 20 minutes.","Add carrots, cabbage, and potato.","Return to a boil and cook for 1.5 hours"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMontreal_Russian_Borscht","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Mozzarella Tuna Melts","name":"Mozzarella Tuna Melts","ingredients":["1 can (6 ounces) water-packed tuna, drained and flaked","¼ cup finely-chopped celery","¼ cup finely-chopped onion","¼ cup mayonnaise","4 hamburger buns, split","4 mozzarella cheese slices","4 tomato slices","4 lettuce leaves"],"steps":["Preheat oven to 350°F.","In a small bowl, combine tuna, celery, onion and mayonnaise.","Spread on bottom of buns.","Top tuna mixture with a slice of cheese and tomato.","Place on an ungreased baking sheet.","Bake for 12–15 minutes or until heated through and cheese is melted.","Top each with a lettuce leaf; replace bun tops."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMozzarella_Tuna_Melts","pageImageChecked":true},{"title":"Cookbook:Monkey Bread I","name":"Monkey Bread I","steps":["Combine cinnamon and sugar for rolling.","Roll biscuit sections in sugar mixture, placing in greased bundt pan or high-sided cake pan. Do not pack tightly.","Bring glaze ingredients to a boil, then pour over the dough in the pan.","Bake at 350°F (175°C) for 40–50 minutes.","Invert onto plate, and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonkey_Bread_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Monkey_in_Ramgarh.8%28Bhadson%29Punjab.jpg/960px-Monkey_in_Ramgarh.8%28Bhadson%29Punjab.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kala Kalwanu","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mozzarella Sticks","name":"Mozzarella Sticks","ingredients":["¼ pound fresh mozzarella cheese","½ cup seasoned bread crumbs","1 large egg"],"steps":["Preheat deep fryer to 350°F (175°C).","Slice mozzarella into sticks 1–3 cm in diameter.","In a small bowl, whisk egg.","Fill another small bowl with bread crumbs.","Dip 3–4 sticks at a time into the egg.","Shake excess egg off sticks and place them in the bread crumbs.","Shake bowl of bread crumbs, evenly coating all sticks. Add more bread crumbs as needed.","Place coated sticks to the side and repeat for remaining sticks.","After all sticks have been coated, repeat the egg-dip and crumb-coat for each once more.","Place all sticks in fryer basket and submerge in 350°F oil.","Let sit for 30 seconds, gently rocking basket occasionally.","Lift basket and let cool for a few seconds. If cheese is not beginning to ooze out from half the sticks, re-submerge in oil for another 10–15 seconds, gently shaking the basket. Repeat until the cheese is just starting to ooze out.","Dump onto paper towel and pat off excess oil gently.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMozzarella_Sticks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Mozzarella_sticks_and_tater_tots_poutine.jpg/960px-Mozzarella_sticks_and_tater_tots_poutine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fancy-cats-are-happy-cats","licence":"Attribution"},{"title":"Cookbook:Monte Cristo Sandwich","name":"Monte Cristo Sandwich","ingredients":["Butter","3 slices of white bread","Sliced lean baked ham","Sliced cooked chicken","Thinly-sliced Emmental cheese","Egg batter"],"steps":["Butter the first slice of bread and cover with ham and chicken.","Butter the middle slice on both sides, place on meat, and cover with cheese.","Butter the third slice and place, butter down, over cheese.","Trim crusts, then cut sandwich in two and secure with toothpicks","Dip in light egg batter, and fry in butter on all sides until golden brown.","Remove toothpicks and serve with currant jelly, strawberry jam, or cranberry sauce.The Brown Derby Cookbook [Doubleday & Company:Garden City NY] 1949 (p. 183)"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonte_Cristo_Sandwich","pageImageChecked":true},{"title":"Cookbook:Moroccan Salad","name":"Moroccan Salad","ingredients":["3 large, ripe tomatoes","1 green bell pepper","1 smallish onion","1 handful of fresh coriander, finely chopped","1 tsp ground cumin","Salt to taste","Black pepper to taste","2 tablespoons vinegar or lemon juice"],"steps":["Cut the tomatoes, pepper and onion into small dice.","Add the fresh coriander, cumin, salt, pepper, and vinegar.","Put it all into a container, put the lid on tightly, and give it a good shake to combine everything.","Let rest for 30 minutes to allow the flavours to mingle before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoroccan_Salad","country":"Morocco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Moroccan_Salad_3.jpg/960px-Moroccan_Salad_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مصطفى ملو","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Montreal Steak Seasoning","name":"Montreal Steak Seasoning","ingredients":["2 teaspoons garlic powder","4 teaspoons coarsely-ground coriander seeds","2 tablespoons coarse salt (kosher or sea)","4 teaspoons dill weed","4 teaspoons paprika","4 teaspoons crushed red pepper flakes (or 3 teaspoons cayenne pepper)","4 teaspoons fresh coarsely-ground black pepper"],"steps":["Combine the ingredients, then use them to season steak. Can be stored in an airtight container for a number of months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMontreal_Steak_Seasoning","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Montreal_steak_spice.jpg/960px-Montreal_steak_spice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laurent Bélanger","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Monte Cristo Burgers","name":"Monte Cristo Burgers","ingredients":["1 pound 80/20 ground chuck","Salt","Freshly-ground black pepper","Olive oil","4 hamburger buns, halved","Few shots of hot sauce","1 egg, beaten","2 tbsp heavy cream","4 slices cheese","Nonstick cooking spray"],"steps":["Preheat oven to 200°F.","Combine the egg, hot sauce, and cream in a pie plate. Dip cut sides of buns into egg mixture. Move to a cooling rack and let sit 10 minutes.","Heat a medium nonstick skillet over medium heat. Grease with cooking spray.","Add buns, one at a time, and cook until browned on cut side. Move to a clean plate and repeat until all buns have been cooked. Keep warm in the oven.","Form beef into 4 equal patties. Brush both sides with olive oil and sprinkle both sides liberally with salt and freshly ground black pepper.","Heat about 28 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of a grill and reapply grate. Add patties and cook, turning often, until internal temperature reaches 145°F for medium rare, 160°F for medium, and 170°F for toast.","Remove to a plate, top with cheese, and cover with aluminum foil. Let rest 3 minutes.","Place a patty on the bottom half of each bun. Top with upper half and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonte_Cristo_Burgers","pageImageChecked":true},{"title":"Cookbook:Monterey Jack Chicken Breasts","name":"Monterey Jack Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","Olive oil","Salt","Freshly-ground black pepper","4 pinches freshly-ground cumin","½ cup shredded Monterrey Jack cheese"],"steps":["Brush both sides of chicken with olive oil. Sprinkle liberally with salt, freshly ground black pepper, and 1 pinch of cumin.","Place in a large roasting pan and insert a probe thermometer into one of the breasts. Bake in the center of a 400°F oven until internal temperature reaches 165°F.","Remove and sprinkle with cheese. Place back in oven until cheese is melted.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonterey_Jack_Chicken_Breasts","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a1/Mexican_chicken_corn_chowder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"redazadi from Annapolis, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Moroccan Couscous","name":"Moroccan Couscous","ingredients":["1 box (10 ounces) quick-cooking couscous","2 ¾ cups chicken broth","¼ cup freshly-squeezed lemon juice","2 tbsp hot pepper paste","1 ½ tsp salt","1 ½ tsp freshly-ground coriander","¼ tsp freshly-ground cumin","Olive oil","4 preserved lemon wedges","2 bay leaves"],"steps":["Combine liquids in a bowl. Set aside.","Heat a large pot over medium high heat. Pour some oil into the pot and add couscous. Sauté until couscous is slightly browned.","Add liquid mixture and remaining ingredients. Bring to a boil, cover, remove from the heat, and set aside, 5 minutes or until couscous is tender and all liquid has been absorbed.","Open pot and fluff couscous thoroughly with a fork or chopsticks. Serve immediately with lamb."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoroccan_Couscous","country":"Morocco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Moroccan_cuscus%2C_from_Casablanca%2C_September_2018.jpg/960px-Moroccan_cuscus%2C_from_Casablanca%2C_September_2018.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lmmima","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Moroccan Soup","name":"Moroccan Soup","ingredients":["1 onion, diced","350 g lamb meat or 4 chicken breasts, chopped","1 L broth","3 tsp olive oil","400 g diced tomatoes (with garlic if possible)","200 g dried apricots divided into 8 portions","1 tsp paprika powder","1 tsp ground coriander","1 tsp cinnamon","Salt","Ground black pepper","Cayenne","Carrots (optional)","Sweet potatoes (optional)"],"steps":["Fry the onion lightly in oil.","Add spices and the rest of the ingredients, and cook until ready. The cooking time depends on the meat used and on whether carrots and sweet potatoes are added."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMoroccan_Soup","country":"Morocco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Liat_Portal_for_Foodie_Disorder_-_Harira_soup_prepared_at_home.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Harira_soup_prepared_at_home.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Morel Mushroom Sauce","name":"Morel Mushroom Sauce","ingredients":["3 Tbsp butter","3 cups gray morel mushrooms, cut into slices less than 1 inch long","¼ cup thinly-sliced green onion tops","½ Tbsp dried parsley","¼ tsp nutmeg","¼ tsp pepper","1 tsp salt","½ cup dry white wine","2 cups whipping cream","½ tsp Dijon mustard"],"steps":["In a 12-inch non-stick skillet, heat the butter over medium-high heat until foaming.","Add the morels and sauté, stirring occasionally, for 15–20 minutes until slightly crispy.","Add the onion tops, parsley, nutmeg, pepper, and salt and cook for a few minutes","Turn up the heat, add wine, and reduce to almost a glaze","Turn heat to medium and add the cream and mustard. Reduce slightly over slow boil until thickened—about 10–12 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMorel_Mushroom_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/False_morel_sauce_with_vegetables.jpg/960px-False_morel_sauce_with_vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilmari Karonen","licence":"CC BY 3.0"},{"title":"Cookbook:Monkey Bread II","name":"Monkey Bread II","ingredients":["4 tubes of refrigerated Pillsbury Buttermilk Biscuits","2 cups cinnamon-sugar mixture","½ cup white sugar","½ cup brown sugar","2 sticks butter","Cooking spray"],"steps":["Use cooking spray to fully grease inside of a bundt pan. Preheat oven to 350°F (175°C).","Take biscuits out of can. Notice that they're cut up into 8 sections. Use scissors to cut each section into quarters, so that you have 4 pieces with each section. This should be a total of 32 pieces per can.","Put pieces into bowl with cinnamon-sugar mixture. Roll pieces until they are fully covered in cinnamon sugar. Place pieces into the bundt pan.","Melt the sugar, brown sugar, and butter together, then bring to a boil. After glaze has thickened, pour glaze on top of biscuit pieces in the bundt pan.","Bake for 25–30 minutes. Invert onto plate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMonkey_Bread_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Muboora (Zimbabwean Pumpkin Leaves Stew)","name":"Muboora (Zimbabwean Pumpkin Leaves Stew)","ingredients":["1 bunch of fresh pumpkin leaves (muboora)","1 medium-sized onion, finely chopped","2–3 cloves of garlic, minced","2–3 ripe tomatoes, chopped","1 cup peanut butter","2–3 tablespoons vegetable oil","1 teaspoon curry powder (optional)","Salt to taste","Pepper to taste","Water for cooking"],"steps":["Wash the pumpkin leaves thoroughly and remove any tough stems or veins. Chop the leaves into small pieces and set them aside.","Heat the vegetable oil in the large pot over medium heat. Add the onions and garlic. Sauté until they become translucent and fragrant.","Add the tomatoes and curry powder to the pot. Cook until the tomatoes break down and form a thick sauce, stirring occasionally.","Reduce the heat to low. Gradually spoon in the peanut butter, stirring continuously. Continue stirring until the peanut butter is well blended with the tomato sauce. This should create a creamy, thick mixture.","Start adding the chopped pumpkin leaves to the pot in batches. Stir and allow each batch to wilt and mix with the sauce before adding more. Continue this process until all the pumpkin leaves are in the pot.","Pour in enough water to cover the mixture, making it into a stew-like consistency. Season with salt and pepper to taste. Stir everything together, ensuring the leaves are submerged.","Cover the pot and let the muboora simmer on low heat for about 20–30 minutes. Stir occasionally and check for desired tenderness of the pumpkin leaves. Add more water if necessary to maintain the desired consistency.","Once the pumpkin leaves are tender and the flavors are well blended, your muboora is ready to be served."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMuboora_(Zimbabwean_Pumpkin_Leaves_Stew)","country":"Zimbabwe","pageImageChecked":true},{"title":"Cookbook:Mtori (Tanzanian stew)","name":"Mtori (Tanzanian stew)","ingredients":["1 kg beef with bones","6–8 green cooking bananas (plantains), peeled and sliced","1 large onion, chopped","1 carrot, diced","1 green bell pepper, chopped","1 potato, peeled and cubed (optional)","1 tbsp grated fresh ginger","2 cloves garlic, minced","2 tbsp butter or margarine","6 cups water or beef stock","Salt, to taste","Black pepper, to taste","Fresh coriander (cilantro), chopped, for garnish","Lime wedges, for serving (optional)"],"steps":["Place the beef and water in a large pot.","Bring to a boil, then reduce the heat and simmer until the meat is tender, about 1–1½ hours.","Remove the meat from the stock and set aside.","Add the bananas, onion, carrot, bell pepper, and potato to the stock.","Cook until the bananas become very soft.","Return the cooked meat to the pot.","Add the ginger, garlic, salt, and black pepper.","Simmer for 10 minutes.","Mash the bananas using a wooden spoon or potato masher until a thick, creamy consistency is achieved.","Stir in the butter or margarine.","Adjust seasoning to taste.","Simmer for another 5 minutes.","Garnish with fresh coriander and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMtori_(Tanzanian_stew)","country":"Tanzania","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Mtori.jpg/960px-Mtori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LittleT889","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Msemmen","name":"Msemmen","ingredients":["2 cups all-purpose flour","1 cup fine semolina","1 teaspoon salt","1 teaspoon sugar","1 teaspoon instant yeast","1¼ cups warm water","¼ cup vegetable oil","¼ cup melted butter"],"steps":["Mix the flour, semolina, salt, sugar, and yeast in a bowl.","Gradually add warm water and knead until a smooth dough forms.","Divide the dough into small balls and let rest for 30 minutes.","Flatten each ball into a thin sheet.","Brush with oil and butter, then fold into a square.","Let the folded squares rest for 15 minutes.","Flatten gently and cook on a hot griddle until golden brown on both sides.","Serve warm with honey, jam, tea, or savory accompaniments."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMsemmen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Msemmen.JPG/960px-Msemmen.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mushroom Soup (Gabi Supa)","name":"Mushroom Soup (Gabi Supa)","ingredients":["1 pound fresh mushrooms, sliced if too big","2 cubes of mushroom base (bouillon) plus 1 cup of noodles OR 1 cube and 1 package of ramen-type mushroom noodle soup","2 tablespoons butter","2 tablespoons flour","2–3 cups milk","2–3 cups hot water","The juice of ½–1 lemon, or to taste","2–3 teaspoons chopped parsley"],"steps":["In a pot, fry the flour in the melted butter until slightly golden (about 3 minutes).","Add the water and stir until smooth.","Add the milk, the mushrooms, and the cube(s) of soup base.","Boil for less than 10 minutes or until the mushrooms are cooked but not soft.","Add the noodles and boil until cooked.","Take the pot off the burner, add the lemon juice, the parsley, and more milk if you like the soup to be less thick.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Soup_(Gabi_Supa)","pageImageChecked":true},{"title":"Cookbook:Mung Bean and Brown Rice Curry","name":"Mung Bean and Brown Rice Curry","steps":["Heat the oil in a large pan.","Add the mustard seeds.","When they begin to pop, add the turmeric and fold in the rice and beans until coated with oil.","Add the rest of the spices and water.","Simmer for about 45 minutes; most of the water will be absorbed.","Remove from heat and add vegetables.","Make the marinade and pour mix in."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMung_Bean_and_Brown_Rice_Curry","pageImageChecked":true},{"title":"Cookbook:Mushy Peas","name":"Mushy Peas","ingredients":["Dried marrowfat peas","Water","2 tsp baking soda","1 tsp sugar (optional, to taste)"],"steps":["Place the peas in 2–3 times their volume of water, along with the baking soda, which speeds the soaking process.","Leave to soak overnight.","The next day, drain the peas, and place in a saucepan with enough water to just cover them.","Add the sugar.","Bring to the boil and simmer for about 20 minutes, stirring occasionally to help break up the peas.","Add water or reduce to the desired consistency.","Season to taste with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushy_Peas","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Mushy_peas_at_The_Plough_in_Lower_Beeding%2C_West_Sussex%2C_England.jpg/960px-Mushy_peas_at_The_Plough_in_Lower_Beeding%2C_West_Sussex%2C_England.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acabashi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mushroom Sauce","name":"Mushroom Sauce","ingredients":["1 tablespoon olive oil","15 grams (½ oz) butter","1 onion, peeled and finely chopped","1 clove garlic, peeled and crushed","225 grams (8 oz) button mushrooms, wiped and sliced","150 millilitres (about ½ cup) dry white wine","150 millilitres crème fraîche","1 Tablespoon parsley","1 Tablespoon salt","1 Tablespoon ground black pepper"],"steps":["Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened, but not coloured.","Add the garlic and the mushrooms to the pan.","Cook for 3–4 minutes until the mushrooms are soft but have not released their juices.","Add the wine and reduce by half.","Stir in the crème fraîche and parsley, and heat through.","Season to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Sauce_champignons.jpg/960px-Sauce_champignons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Mushroom Tofu Soup","name":"Mushroom Tofu Soup","ingredients":["10.5 oz soft (silken) tofu","1 ½ cups water","1 medium onion, chopped","8 oz mushrooms, thickly sliced","1 tsp thyme","½ cup dry red wine","1 tsp soy sauce","Salt to taste"],"steps":["In a blender, blend tofu and ¼ cup water for about 2 minutes, or until smooth","Add remaining ¾ cup water and process until blended.","In a large skillet, sauté onion for about 5 minutes.","Add mushrooms and thyme, and sauté 5 minutes more.","Add wine and simmer for 5 minutes.","Add tofu mixture and simmer until mushrooms are wilted.","Stir in soy sauce, and adjust salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Tofu_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Song_dynasty%27s_%27patriotic_soup%27_with_tofu.jpg/960px-Song_dynasty%27s_%27patriotic_soup%27_with_tofu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NeoBatfreak","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mushroom Barley Bean Soup","name":"Mushroom Barley Bean Soup","ingredients":["10 cups (2400 ml) water","1 medium onion, chopped","8 oz (230 g) mushrooms, thickly sliced","1 cup (240 ml) white beans","1 cup (240 ml) barley","1–2 carrots, chopped","1–2 zucchini, chopped","Vegetable or chicken soup mix or stock","Salt","Pepper"],"steps":["Soak the beans for several hours and set aside.","In a large pot (the same one you'll make the soup in), sauté onion for about 3 minutes.","Add carrots and zucchini; sauté 5 minutes more.","Add mushrooms, and sauté until they release all their liquid.","Add the water, barley, beans, spices, and stock (or soup mix).","Cook for a few hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Barley_Bean_Soup","pageImageChecked":true},{"title":"Cookbook:Muffuletta Sandwich","name":"Muffuletta Sandwich","ingredients":["1 muffuletta bread loaf (or other round bread loaf, approximately 10 inches/25 cm in diameter)","Olive spread","Ham, sliced","Mortadella, sliced","Salami, sliced","Swiss cheese, sliced","Provolone cheese, sliced"],"steps":["Slice bread loaf in half horizontally and spread each cut side with olive spread.","For the authentic Central Grocery muffuletta, layer bottom half of the loaf with salami, ham, Swiss cheese, provolone, mortadella, and a second layer of salami.","Cover with top half of the loaf and press down.","Quarter the muffuletta and serve or wrap the muffuletta tightly in plastic wrap to save for later."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMuffuletta_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Muffuletta_sandwich_in_New_Orleans.jpg/960px-Muffuletta_sandwich_in_New_Orleans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jj saezdeo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mushroom Soup","name":"Mushroom Soup","ingredients":["½ pound (2 sticks) butter, divided","1 cup flour, divided","12 cups beef stock","6 tablespoons extra-virgin olive oil","4 cups sliced portobello mushrooms","4 cups sliced shiitakes","4 cups button mushrooms, sliced if large","½ cup sherry"],"steps":["In a large pot over medium heat, melt one stick of the butter.","Add ½ cup of the flour, stirring constantly, to form a roux.","Cook, continuing to stir constantly, until roux takes on a pale blond color, about 5 minutes.","Slowly stir in the beef stock.","Bring to a boil, stirring frequently.","Reduce heat to a simmer.","In a large saucepan over medium-high heat, melt the remaining stick of butter with the olive oil.","Add the portobellos, shiitakes, and button mushrooms and sauté until mushrooms are moist and tender, 5–10 minutes.","Remove pan from heat and dust mushrooms with the remaining ½ cup of flour, tossing gently to incorporate flour.","Combine mushrooms and beef stock in the large pot.","Stir in the sherry.","Cook, stirring occasionally, until flavors are melded and soup thickened slightly, about 10 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Mushroom_Soup_3.jpg/960px-Mushroom_Soup_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mushroom Caps Stuffed with Bacon and Cheese","name":"Mushroom Caps Stuffed with Bacon and Cheese","ingredients":["3 oz (⅓ cup/85 g) cream cheese","¼ teaspoon Worcestershire Sauce","¼ teaspoon salt","¼ teaspoon pepper","¼ cup () diced green onions","2 tablespoons diced green peppers","Chopped mushroom stems","2 slices cooked bacon, chopped","½ cup () bread crumbs","1 tablespoon butter","2 dozen mushrooms"],"steps":["Preheat oven to 325°F (about 160–165°C).","Soften cream cheese and put in food processor. Add Worcestershire sauce, salt, and pepper; pulse until mixed.","Fold in chopped bacon, chopped mushroom stems, diced green onions, and green peppers.","Set stuffing aside.","Mix bread crumbs with just enough butter to hold together.","Stuff mushroom caps with stuffing.","Top with bread crumbs.","Bake for 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Caps_Stuffed_with_Bacon_and_Cheese","pageImageChecked":true},{"title":"Cookbook:Mushroom Fried Rice","name":"Mushroom Fried Rice","steps":["Heat the oil in a non-stick pan, and fry the garlic and big onion until fragrant.","Add the prawn and minced chicken fillet. Stir fry until the prawn and the chicken change color.","Add the button mushroom, enoki mushroom, and shitake mushroom. Then, add the rice together with oyster sauce, chicken powder, salt, and hoisin sauce.","Serve hot with garnishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%22Mushroom_Fried_Rice%22.jpg/960px-%22Mushroom_Fried_Rice%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thamizhpparithi Maari","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Musakhan (Palestinian Spiced Chicken)","name":"Musakhan (Palestinian Spiced Chicken)","ingredients":["200 g chopped raw chicken","300 g chopped white onion","100 g sumac","100 g assorted raw nuts","Black pepper","White pepper","Salt","10 rolls of either Arabic village bread (markouk, or taboun or tannour) or spring roll pastry"],"steps":["Fry the chicken with the onion.","Add the salt and the peppers before the chicken is done, and add the sumac 5 minutes from the end of cooking.","Fry the raw nuts until they are golden. Add them to the chicken and onions","Roll the mixture in the spring roll pastry, and deep fry them.","Take the spring rolls out of the oil and let them dry on cooking paper.","Serve them hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMusakhan_(Palestinian_Spiced_Chicken)","country":"Palestine","pageImageChecked":true},{"title":"Cookbook:Murghi Korma (Chicken Korma)","name":"Murghi Korma (Chicken Korma)","steps":["Combine the chicken with all the marinade ingredients, cover the bowl with cling film, and leave in the fridge to marinate for 1–3 hours.","Fry the onions in ghee until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and set aside.","Add the marinated chicken to the hot ghee and cook over medium heat.","Dry toast the whole spices in a hot frying pan for 1 minute until aromatic.","Add the whole spices and black pepper to the chicken.","Stir occasionally and cook covered.","When water starts to separate from the chicken, add coconut cream, salt and sugar.","Add boiling water if chicken starts to dry up before its cooked.","Warm the single cream in microwave and add saffron to it.","Stir in cream when almost cooked.","Remove from the heat, and serve with fried onions, rose water, and almonds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMurghi_Korma_(Chicken_Korma)","country":"India","pageImageChecked":true},{"title":"Cookbook:Muskrat Soup","name":"Muskrat Soup","ingredients":["½ cup finely-chopped onion","3 tbsp olive oil or any type of cooking oil","3 cloves of garlic, minced","½ lb muskrat meat, cut into pieces","2 tbsp tomato paste","1 tsp salt","½ tsp black pepper","½ cup red wine","5–8 leaves of collard greens, cut into pieces","1 cup brown lentils","3 medium potatoes, diced","Red and yellow bell peppers, diced","1 jalapeño for heat (optional), diced","3 cups vegetable stock","2 cups water (1 cup for constantly deglazing the pan)","½ tsp rosemary"],"steps":["Add the onion in to a large pot, and sauté until golden-brown. Then, add the olive oil in and stir constantly.","After a couple of minutes, add the garlic. You can add a little bit of water to prevent the garlic from burning.","Add the muskrat meat and stir until golden brown. Stir in the tomato paste.","After 5 minutes later, add the salt and pepper and taste the mixture.","Add the brown lentils and cook for 5–7 minutes.","Add the collard greens and cook for 3–4 minutes.","Deglaze the pot with the red wine and cook until reduced by half.","Add the diced potatoes, and stir for 5 more minutes.","Add the vegetable stock and the water that is left. Bring to a boil.","Add the peppers with the jalapeño. Let the soup simmer for at least 10 minutes and add the rosemary.","Turn off the heat. You can serve it right away or wait 10 minutes before serving. Enjoy the soup!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMuskrat_Soup","pageImageChecked":true},{"title":"Cookbook:Mushroom Ketchup","name":"Mushroom Ketchup","ingredients":["2 lbs edible mushrooms, chopped","3 tbsp salt","1 onion, chopped","2 tbsp finely ground fresh horseradish","1 tbsp lemon zest","¼ tsp cloves","½ tsp allspice","¼ cup cider vinegar","1 pinch of ground cayenne"],"steps":["Combine the mushrooms and salt. Stir, smash well, and let rest 10 minutes.","Transfer mushrooms to a non-metal container, such as a ceramic crock. Cover and let sit overnight.","Combine the mushrooms, onion, horseradish, lemon zest, cloves, allspice, vinegar, and cayenne. Bring to a simmer and cook for 15 minutes.","Drape a clean cloth over a bowl. Pour the mixture over the cloth, and squeeze to extract all the liquid. The liquid is the mushroom ketchup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMushroom_Ketchup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Mushroom_ketchup_%28homemade%29_-_%28cropped%29.jpg/960px-Mushroom_ketchup_%28homemade%29_-_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rex Roof from Ann Arbor, MI, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Muceere (Ugandan Pumpkin Stew)","name":"Muceere (Ugandan Pumpkin Stew)","ingredients":["2 cups pumpkin, peeled and cubed","1 cup coconut milk","1 onion, finely chopped","2 cloves of garlic, minced","1 red bell pepper, diced","1 green bell pepper, diced","1 tomato, chopped","1 tablespoon vegetable oil","1 teaspoon curry powder","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon ground turmeric","½ teaspoon ground paprika","1 pinch of salt","1 pinch of ground black pepper","Fresh cilantro or parsley, chopped (for garnish)"],"steps":["In a pot, heat the vegetable oil over medium heat.","Add the finely chopped onion and minced garlic to the hot oil. Sauté until the onions become translucent and aromatic.","Toss in the diced red and green bell peppers, and the chopped tomato. Cook for a few minutes until the vegetables soften and release their flavors.","Add the curry powder, ground cumin, ground coriander, ground turmeric, and ground paprika to the pot. Stir well to coat the vegetables with the spices.","Carefully pour in the coconut milk, and stir the mixture until the spices are well combined with the coconut milk.","Add the cubed pumpkin to the pot, and gently mix it with the coconut milk and spice mixture.","Season the stew with a pinch of salt and ground black pepper, to taste.","Cover the pot and let the stew simmer over low heat for about 15–20 minutes, or until the pumpkin becomes tender and fully cooked. Stir occasionally to prevent the stew from sticking to the bottom of the pot.","Once the pumpkin is soft and the flavors have melded together, remove the pot from the heat.","Serve hot, garnished with freshly chopped cilantro or parsley for added freshness and color."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMuceere_(Ugandan_Pumpkin_Stew)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Mulling Spice with Anise","name":"Mulling Spice with Anise","ingredients":["2 cups () dried orange peel","2 cups () broken cinnamon sticks","1 cup () whole allspice berries","1 cup () whole cloves","4 broken star anise"],"steps":["Mix ingredients together well.","Store in closed jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMulling_Spice_with_Anise","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Anise_and_cinnamon.jpg/960px-Anise_and_cinnamon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Retro Lenses","licence":"CC BY 4.0"},{"title":"Cookbook:Mukimo","name":"Mukimo","ingredients":["1 kg potatoes, peeled and chopped","2 cups maize kernels (fresh or frozen)","1 cup green peas","2 cups pumpkin leaves, spinach, or kale, chopped","1 teaspoon salt","Water, as needed"],"steps":["Place the potatoes, maize, and peas in a large pot and cover with water.","Bring to a boil and cook until the potatoes are tender.","Add the chopped vegetables and continue cooking for 5–10 minutes.","Drain excess water if necessary.","Mash all the ingredients together until well combined.","Season with salt to taste.","Serve hot with beef stew, chicken stew, or grilled meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMukimo","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Mukimo_%26_Beef_Stew.jpg/960px-Mukimo_%26_Beef_Stew.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anitah Pezz","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Mussels in Onion and Butter Sauce (Moules Mariniere)","name":"Mussels in Onion and Butter Sauce (Moules Mariniere)","ingredients":["6 shallots, chopped","1 clove of garlic","¼ cup butter","¼ cup dry sherry","½ a bay leaf","3 quarts scrubbed, bearded mussels","¼ cup chopped parsley","Salt","Pepper"],"steps":["Sauté the shallots with the garlic clove in ¼ cup butter until golden.","Place wine and bay leaf in a large skillet.","Add the sautéed shallots and mussels, salt, and plenty of pepper.","Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.","Discard any mussels that did not open.","Pour mussels into heated bowls.","Sprinkle with parsley and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMussels_in_Onion_and_Butter_Sauce_(Moules_Mariniere)","country":"France","pageImageChecked":true},{"title":"Cookbook:Mussels with Potatoes","name":"Mussels with Potatoes","ingredients":["450 g (1 lb) mussels, rinsed and scrubbed","225 g (8 oz) potatoes, cooked and diced","175 g (6 oz) carrots, cooked and diced","1 tbsp olive oil","3 tbsp wine vinegar","Salt","Freshly-ground black pepper"],"steps":["Place the mussels in a large pot or steamer with about 1–2 inches of boiling liquid (e.g. water, wine, or seasoned broth)","Cover and steam over high heat for approximately 5 minutes or until the shells open","Discard any mussels that do not open.","Remove mussel meal from the shells","Mix together the mussels, potatoes, and carrots and arrange on a suitable serving dish.","Thoroughly blend the oil, vinegar, and seasoning and pour over the salad.","Chill well before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMussels_with_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Mussels_in_escabeche_on_baked_potatoes_-_Massachusetts.jpg/960px-Mussels_in_escabeche_on_baked_potatoes_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Naan","name":"Naan","ingredients":["3 cups (450 g) plain flour","1 cup (240 ml) yogurt","1 teaspoon baking soda","2 teaspoons salt","¾ cup (180 ml) water"],"steps":["Make the dough by kneading together all the ingredients and sufficient water (this will be approximately ¾ cup but some judgement is required).","Wrap the dough in a damp muslin cloth and leave it to rise for 2–3 hours.","Divide the dough into small balls.","Roll out the balls in oblong or round shapes with a rolling pin or by slapping and stretching with your hands.","Smear the surface with water and bake in a tandoor or preheated oven (as hot as your oven will go).","The naans should puff up a little, and be ready to remove from the oven in 4–5 minutes.","Brush the naan with butter. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANaan","country":"Afghanistan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/An_Afghan_boy_prepares_naan_for_sale_in_Farah%2C_Afghanistan%2C_April_3%2C_2013_130403-N-LR347-127.jpg/960px-An_Afghan_boy_prepares_naan_for_sale_in_Farah%2C_Afghanistan%2C_April_3%2C_2013_130403-N-LR347-127.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LTJG Matthew Stroup","licence":"Public domain"},{"title":"Cookbook:Müsli","name":"Müsli","ingredients":["3 cups (720 g) rolled oats","2 cups (480 g) coarse oat bran","¾ cup (180 g) unsweetened dried coconut","⅓ cup (80 g) currants","⅓ cup (80 g) golden raisins","¼ cup (60 g) chopped dried mangoes","⅓ cup (80 g) chopped dried apples","⅓ cup (80 g) chopped dried apricots","½ cup (120 g) chopped almonds","¼ cup (60 g) chopped raw cashew nuts","⅓ cup (80 g) pumpkin seeds","⅓ cup (80 g) sunflower seeds (shelled)"],"steps":["Combine all the ingredients in a large bowl, then transfer to an airtight container to store.","Serve with milk, yogurt, honey or berries. The dried müsli will keep for up to a month in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AM%C3%BCsli","pageImageChecked":true},{"title":"Cookbook:Nachos","name":"Nachos","ingredients":["12 ounces (~350 g) tortilla chips","1 pound (450 g) cheddar cheese, grated","⅓ cup chopped canned peeled green chiles (optional)","½ cup chopped onion (optional)"],"steps":["Preheat the oven to 400°F (200°C). Lay the tortilla chips on a cookie sheet.","Toss together the cheese, chilies, and onion, and sprinkle over the tortilla chips.","Bake for about 2 minutes until the cheese has melted.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANachos","pageImageChecked":true},{"title":"Cookbook:Nasi Goreng (Indonesian Fried Rice)","name":"Nasi Goreng (Indonesian Fried Rice)","ingredients":["2 servings of steamed rice","2 eggs","1 clove garlic","2 shallots","1 red chile pepper","1 Tbsp fish oil","10 ml coconut oil","Sweet soy sauce","Salty soy sauce or salt","Ground pepper"],"steps":["Slice shallots and red pepper into thin slices.","Crush garlic, peel of the skin, and mince well.","Slice stinky beans in half, or as desired.","Heat oil in wok, add the chicken or prawn, and stir fry until done.","Add shallot, pepper, garlic and stink beans. Stir until garlic turns golden.","Crack in the eggs, and stir fry until half done.","Add the steamed rice, and stir until all mixed.","Add soy sauces, salt, and ground pepper as desired.","Serve on plates, adding fresh cucumber slices or tomatoes as garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANasi_Goreng_(Indonesian_Fried_Rice)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Gili_Meno_Island%2C_Nasi_goreng%2C_Fried_rice_with_juice%2C_Indonesia.jpg/960px-Gili_Meno_Island%2C_Nasi_goreng%2C_Fried_rice_with_juice%2C_Indonesia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Mutton Broth","name":"Mutton Broth","ingredients":["3 pounds scrag of fresh mutton neck, cut into several pieces","2 quarts cold water","A few turnips, cut into slices","A few branches fresh parsley","1 sprig fresh thyme","Salt"],"steps":["Wash the mutton pieces, then place in a pot.","Cover the mutton with the cold water. Bring to a boil, then skim well.","Add the turnips, parsley, thyme, and a little salt.","Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface.","Strain through a fine sieve to remove the solids.","Cool thoroughly and as quickly as possible to prevent spoilage.","Store in the fridge or freezer until use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMutton_Broth","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Lunch_at_Inveraray_Castle_-_Scotch_broth_%2814342541740%29.jpg/960px-Lunch_at_Inveraray_Castle_-_Scotch_broth_%2814342541740%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bnhsu","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Mustard Dip","name":"Mustard Dip","ingredients":["½ cup Dijon mustard","¼ cup mayonnaise","1 tablespoon commercially-prepared horseradish"],"steps":["Mix all the ingredients together.","Store refrigerated for up to a few days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMustard_Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Mustard_and_mayonnaise_dip_with_sandwich.jpg/960px-Mustard_and_mayonnaise_dip_with_sandwich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Natto (Japanese Fermented Soybeans)","name":"Natto (Japanese Fermented Soybeans)","ingredients":["2 lbs (about 4 cups) soybeans","2 tsp boiled (sterilized) water","1 spoonful nattomoto powder"],"steps":["Wash the soybeans and soak for 9–12 hours (longer soaking time recommended during colder months). Use approximately 3 parts water and 1 part soybeans to allow for expansion. You will have 8–12 cups of beans.","Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 9 hours.","Drain the cooked beans and place in a sterilized pot. Dissolve one special spoonful of nattomoto into 2 tsp of sterilized water.","Immediately pour the nattomoto solution over the beans while the beans are still warm. Stir the beans and water mixture together carefully using a sterilized spoon.","Place a thin layer of beans in each of the 3–4 containers. If at any point during the process some beans are spilled on the counter, etc., discard the spilled beans as they can contaminate the other beans if added back in to the batch.","Place the sterilized cheese cloth over the top of the containers and place the tight-fitting lid over the cheese cloth. Preheat the oven, dehydrator, or KOTATSU Japanese Warmer to 100°F (38°C).","Place the covered containers in the oven, dehydrator, or warmer and allow the natto to ferment for 22–24 hours, making sure to keep the temperature steady at 100°F (38°C).","At the conclusion of the fermentation period, let the natto cool for a couple of hours, then remove the lid and the cloth, replace the lid, and store the containers in the refrigerator at least overnight. The Natto can be consumed as early as the next morning and are often served as a Japanese-style breakfast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANatto_(Japanese_Fermented_Soybeans)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ad/Natto_mixed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User:Gleam","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Nam Phrik Ong (Thai Pork and Tomato Dip)","name":"Nam Phrik Ong (Thai Pork and Tomato Dip)","ingredients":["20 dried paprika chile peppers","20 shallots","10 garlic cloves","1 tbsp shrimp paste","½ tsp salt","1 tbsp sliced coriander leaves","1 tbsp sliced onion","2 tbsp oil","400 g minced or ground pork","20 small tomatoes"],"steps":["Pound together the peppers, shallots, and garlic.","Add the shrimp paste and salt, and continue pounding the mixture.","Heat the oil in a pan, and add the pounded mixture. Stir in the coriander and onion. Cook until fragrant.","Add the pork, and stir it until it is cooked. Add some water if it gets dry.","Bring the mixture to a boil.","When the mixture is boiling, add the tomatoes and stir them around. Wait until they are cooked.","Serve with some vegetables for dipping such as lettuce wraps, cabbage, and/or green beans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANam_Phrik_Ong_(Thai_Pork_and_Tomato_Dip)","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Nam_phrik_ong_02.jpg/960px-Nam_phrik_ong_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Native Jollof Rice","name":"Native Jollof Rice","ingredients":["A few pieces of tomato","2 onions","A few fresh Scotch bonnet or habanero peppers (ata rodo)","½ milk cup cround crayfish","Fermented locust bean (iru)","Palm oil","Meat stock or water","Salt to taste","4 pieces bouillon cubes (or the equivalent amount of powder)","3 milk cups uncooked rice","2 tins of cooked titus fish (optional)","Beef, turkey, and/or chicken meat (optional), boiled","Sliced scent leaf (optional)"],"steps":["Blend the tomatoes, onions, peppers, and crayfish into a smooth paste.","Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid.","When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes.","Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste.","Wash the rice very well with cold water.","Add the rice to the boiling stock, and stir well. Add more liquid if necessary, and allow to cook until the rice is almost tender.","When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using.","Serve the jollof rice hot with plantain (dodo)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANative_Jollof_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Native_Jollof_Rice.jpg/960px-Native_Jollof_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Native Jollof Spaghetti","name":"Native Jollof Spaghetti","ingredients":["300 g uncooked spaghetti","Palm oil","500 g assorted meat, boiled","1 medium onion, chopped","2 tablespoons fermented locust beans (iru)","1½ cups fresh pepper mix","2 Knorr stock cubes","1 tablespoon ground crayfish","1 medium Nigerian smoked catfish or titus fish","Kpomo","Salt","Handful of scent leaves"],"steps":["In a medium-size pot, bring water to a boil. Add the spaghetti, and boil for 5 minutes. Drain in a sieve, and rinse with cold water.","Heat the palm oil in a pot over medium-high heat. Add the cooked meat, and fry for about 5 minutes to brown it. Remove the meat and set aside.","In the same pan, add the chopped onions, iru, and the fresh pepper mix. Stir and allow to cook for about 20 minutes.","Stir in the stock cube, ground crayfish, smoked catfish, kompo, and salt to taste. Continue to cook until the water is almost dried up.","Add some additional water, stir, and bring to a boil. Stir in the partially-cooked spaghetti. Cook until the spaghetti is soft and the water is almost evaporated.","Stir in the fried meat and scent leaf.","Remove from the heat, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANative_Jollof_Spaghetti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Jollof_spaghetti_by_Chef_Phizzle._Native_Delight._02.jpg/960px-Jollof_spaghetti_by_Chef_Phizzle._Native_Delight._02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Phizzle01","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Mzembe U Mgban (Roasted African Pear)","name":"Mzembe U Mgban (Roasted African Pear)","ingredients":["African pear","Salt","Pepper, blended","Sugar (optional)"],"steps":["Cut pear into desired shape and size. Rinse the pieces off.","Season the fruit with pepper, salt, and sugar.","Roast the seasoned fruit, stirring at intervals until tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMzembe_U_Mgban_(Roasted_African_Pear)","pageImageChecked":true},{"title":"Cookbook:Mustard and Curry Leaf Lassi","name":"Mustard and Curry Leaf Lassi","ingredients":["Curd (thick plain \"natural\" yogurt)","Cold water","Salt to taste","Oil","Mustard seeds","Curry leaves"],"steps":["Whip the curd in a bowl until it becomes soft and loosened.","Mix in half as much cold water as curd, along with salt to taste.","Heat a small amount of oil in a pan, and add mustard seeds. When hot, add curry leaves. Heat through for a few more seconds.","Mix the mustard and curry leaf into the curd mixture.","Chill the mixture well, and serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMustard_and_Curry_Leaf_Lassi","pageImageChecked":true},{"title":"Cookbook:Naan (Yeasted)","name":"Naan (Yeasted)","ingredients":["1 tsp dried active yeast","1 tsp white granulated sugar","200 g (7 oz) white bread flour","1 pinch black onion (nigella) seeds","¼ tsp salt","½ tsp baking powder","1 tbsp vegetable oil","2 tbsp natural (plain) yoghurt","2 tbsp milk"],"steps":["Preheat the oven to 140°C/275°F/Gas 1.","In a small bowl, mix the yeast with 1 tablespoon of warm water. Stir in the sugar and leave it in a warm place for 5 minutes until the yeast is covered with froth. This will show that the yeast is ready to use.","Mix together the flour, onion seeds, salt and baking powder. Stir in the oil, yoghurt and milk, then stir in the activated yeast mixture.","To knead the dough, clench your hand into a fist, wet your knuckles with a little water, then press them repeatedly into the dough. Continue pressing and kneading until you have a soft, pliable dough. It should take about 10 minutes. Leave to rest for 10 minutes and then knead again for another 5 minutes.","Place the dough in a mixing bowl, cover it with cling film and leave it in a warm place to rise for 20–30 minutes.","Divide the dough into four balls and place on a floured surface or board. Roll each into a long oval shape about 0.5 cm (¼ inch) thick.","Place them on a greased baking tray and put them in the centre of the oven for 10–15 minutes. They are ready when they have puffed up a little. Serve fresh from the oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANaan_(Yeasted)","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Naan_with_masala.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Abithavelu","licence":"CC0"},{"title":"Cookbook:Ndizi na Nyama (Tanzanian Green Bananas with Beef)","name":"Ndizi na Nyama (Tanzanian Green Bananas with Beef)","ingredients":["1 pound lean beef, cut into small pieces","⅓ ginger root, minced","1½ teaspoon salt","2 garlic cloves, minced","3 tablespoons oil","1 tablespoon tomato paste","1 onion, sliced","2 tomatoes, chopped","2 green (unripe) cooking bananas, peeled and quartered","Coconut milk"],"steps":["Bring water to a boil in a saucepan.","Add beef, ginger, salt, and garlic. Cover and cook over medium-low heat for 15 minutes.","When the meat is almost done, add the oil, tomato paste, onion, and tomatoes to the pan. Cook for 5 minutes.","Add the banana to the saucepan, cover, and cook for 10–12 minutes until the banana has slightly softened.","Stir in the coconut milk, and reduce the heat to low. Cook for 15 minutes more until the banana can be readily pierced with a fork and the meat is very soft.","Season with salt to taste, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANdizi_na_Nyama_(Tanzanian_Green_Bananas_with_Beef)","country":"Tanzania","pageImageChecked":true},{"title":"Cookbook:N'gakasse (Groundnut Sauce)","name":"N'gakasse (Groundnut Sauce)","ingredients":["2 cups roasted peanuts (groundnuts)","2 tablespoons vegetable or peanut oil","1 onion, finely chopped","2 cloves of garlic, minced","1-inch piece of ginger, grated","2 tomatoes, chopped","1 bell pepper, diced","2 cups vegetable or chicken broth","1 teaspoon ground cayenne pepper (adjust to taste)","1 teaspoon ground paprika","1 teaspoon ground coriander","Salt","Chopped fresh cilantro or parsley (optional; for garnish)"],"steps":["If using raw peanuts, roast them in a preheated oven at 350°F (175°C) for 10–15 minutes until golden brown.","Remove the skins from the roasted peanuts by rubbing them together in a clean kitchen towel.","Place the roasted and peeled peanuts in a blender or food processor. Blend until you achieve a smooth paste consistency. Set aside.","Heat the oil in a large saucepan or pot over medium heat. Add the chopped onion and sauté until it becomes translucent.","Add the minced garlic and grated ginger, and sauté for another minute until fragrant.","Stir in the chopped tomatoes and diced bell pepper. Cook the mixture for about 5 minutes until the vegetables soften.","Add the blended groundnut paste to the pot, stirring well to combine it with the vegetables. Allow the mixture to cook for 2–3 minutes, stirring occasionally to prevent sticking.","Sprinkle in the ground cayenne pepper, ground paprika, ground coriander, and salt. Adjust the seasonings according to your taste preference.","Pour in the vegetable or chicken broth, and stir to combine all the ingredients. Reduce the heat to low, and let the sauce simmer for about 15–20 minutes, allowing the flavors to meld together.","Once the sauce has thickened to your desired consistency, remove it from the heat. Garnish with chopped fresh cilantro or parsley, if desired.","Serve over cooked rice, yams, plantains, or fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AN'gakasse_(Groundnut_Sauce)","pageImageChecked":true},{"title":"Cookbook:Mutura","name":"Mutura","ingredients":["500 g beef, goat meat, or mixed meat, finely chopped","200 g tripe or organ meat, finely chopped","1 cup fresh animal blood (optional)","1 large onion, finely chopped","2 cloves garlic, minced","1 teaspoon grated ginger","1–2 green chilies or chili powder","1 teaspoon black pepper","Salt to taste","2 tablespoons chopped coriander leaves (optional)"],"steps":["Thoroughly clean the intestines using water and salt. Rinse several times until clean.","Boil the chopped meat and tripe for several minutes until partly cooked.","Heat a pan and sauté the onions, garlic, ginger, and chilies until fragrant.","Combine the meat mixture with the sautéed ingredients in a bowl.","Add black pepper, coriander leaves, and salt.","Stir in the blood if using.","Carefully stuff the cleaned intestines with the meat mixture, avoiding overfilling.","Tie the ends securely with kitchen twine or thin strips of casing.","Grill the mutura over medium charcoal heat, turning regularly until browned and fully cooked.","Slice into bite-sized pieces and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AMutura","country":"Kenya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Mutura.jpg/960px-Mutura.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leemwangi29","licence":"CC BY-SA 4.0"},{"title":"Cookbook:New England Potato Salad","name":"New England Potato Salad","ingredients":["3 pounds California long white potatoes","3 hard boiled eggs, chopped","1 medium onion, minced","¾ cup mayonnaise","¼ cup sweet pickle juice (from jar of pickles)","1 tablespoon dried parsley","½ teaspoon celery seed","¾ tablespoon sugar","Salt","Pepper","Paprika"],"steps":["Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.","Peel the potatoes by scraping them lightly with a knife and cut them into ½ inch (1.25 cm) cubes.","Place potatoes in a large bowl and let them come to room temperature.","In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.","Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes.","Add salt and pepper to taste. Stir lightly to combine.","Place in large serving bowl and sprinkle with paprika.","Cover and refrigerate until ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_England_Potato_Salad","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Homemade_potato_salad.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alcinoe at en.wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Neapolitan Soup","name":"Neapolitan Soup","ingredients":["¼ pound (115 g) forcemeat of fowl","1 tablespoon potato flour","1 tablespoon Bechamel sauce","1 egg yolk","Peas","Asparagus","Spinach","Clear soup"],"steps":["Mix the fowl with potato flour, Bechamel sauce, and the yolk.","Put this into a tube about the size round of an ordinary macaroni.","Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock, and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.","Let it simmer, and add boiled peas and asparagus tips.","If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.","Serve in a good clear soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANeapolitan_Soup","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Neapolitan Sauce","name":"Neapolitan Sauce","ingredients":["1 onion, chopped","Butter","Ham, cut into pieces","1 glass Marsala wine","1 glass blond of veal","1 sprig thyme","1 bay leaf","4 peppercorns","1 clove","1 tbsp minced mushrooms","2 cups (480 ml) Espagnole sauce","1 cup tomato sauce","½ cup game stock or essence"],"steps":["Fry the chopped onion in a saucepan of butter with the ham.","Add the marsala wine and blond of veal.","Add the thyme, bay leaf, peppercorns, clove, and mushroom. Cook until reduced by half.","In another saucepan heat the Espagnole sauce, tomato sauce, and game stock or essence. Cook until reduced by a third.","Add the contents of the first saucepan, boil the sauce a few minutes, and pass it through a sieve.","Warm it up in a bain-marie before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANeapolitan_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Vegetarian_Neapolitan_sauce15.JPG/960px-Vegetarian_Neapolitan_sauce15.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xufanc","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Neapolitan Anchovy Sauce","name":"Neapolitan Anchovy Sauce","ingredients":["3 anchovies","1 teaspoon fennel, chopped","1 pinch cinnamon","1 teaspoon parsley, chopped","1 teaspoon marjoram, chopped","1 teaspoon flour","1 clove garlic, split","1 dash of lemon juice","1 dash of vinegar","½ gill cream, boiled","Bones of 1 fish"],"steps":["Wash anchovies in vinegar; bone and pound with fennel and a cinnamon using a mortar and pestle.","Mix in parsley and marjoram, a squeeze of lemon juice, flour, cream, and the bones of the fish for which you will use this sauce.","Pass through a sieve, add garlic, and boil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANeapolitan_Anchovy_Sauce","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Never Fail Pie Crust","name":"Never Fail Pie Crust","ingredients":["3 cups (700 g) flour","1¼ cup (300 g) shortening","1 teaspoon salt","1 egg, beaten","⅓ cup (80 ml) cold water","1 tablespoon white vinegar"],"steps":["Combine flour, shortening and salt. Cut in shortening with fork (or pastry blender) until it resembles corn meal.","Combine water and vinegar with beaten egg. Add to flour mixture a little at a time until a soft dough forms.","Divide dough into three discs, and use or freeze individually.","When using, roll out onto a floured surface to desired measurements."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANever_Fail_Pie_Crust","pageImageChecked":true},{"title":"Cookbook:New Mexico Chili Verde","name":"New Mexico Chili Verde","ingredients":["2 green bell peppers, chopped (not frequently used in New Mexico)","4 large, mild green chile peppers","5 cups water","1 large can (16 oz) stewed tomatoes","2 tablespoons pork bouillon granules","1 tablespoon dried oregano","1 tablespoon whole cumin seeds","1 tablespoon coriander","8 oz ground pork","1 large onion, chopped","6 tablespoons butter or margarine","⅓ cup (240 ml) all-purpose flour"],"steps":["Combine bell peppers, chili peppers, water, tomatoes, bouillon, oregano, cumin, and coriander in a large pot. Cook over medium heat until peppers are tender.","Meanwhile, cook pork and onion in a skillet over medium heat, stirring occasionally, about ten minutes, or until pork is browned and crumbly. Drain pork and add to chile mixture. Simmer for 20 minutes.","Heat butter in the skillet over medium-low heat. Add flour. Cook, stirring frequently, until flour browns, about 2 minutes.","Add flour mixture to chile. Continue cooking and stirring until thickened to preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_Mexico_Chili_Verde","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:New Orleans Style Chicken Wing Dipping Sauce","name":"New Orleans Style Chicken Wing Dipping Sauce","ingredients":["1 jar (12 ounces) of refrigerated chunky blue cheese dressing","¾ cup Creole mustard","⅓ cup scallions, finely chopped (reserve a teaspoon of chopped green tops for garnish)","1 teaspoon Creole seasoning"],"steps":["Combine all ingredients and refrigerate at least 2 hours before serving (overnight is preferable).","Garnish with the reserved scallions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_Orleans_Style_Chicken_Wing_Dipping_Sauce","pageImageChecked":true},{"title":"Cookbook:New England Clam Chowder","name":"New England Clam Chowder","ingredients":["1 pound canned clams, minced, or 12 ounces frozen, thawed","2 tablespoons plain white flour","1 medium potato, diced","1 medium onion, diced","1 cup boiling water","3 ounces salt pork, diced","1½ quarts skimmed or whole milk , scalded","1 tablespoon butter","Salt and pepper to taste"],"steps":["If using frozen clams, drain and reserve liquid.","Cut hard parts away and keep them separate.","Sauté salt pork in a heavy iron pot until brown and crisp.","Remove pork and sauté hard part of clam and onions in hot fat until onion is light brown.","Stir in flour, then slowly add boiling water, salt, pepper, and diced potato.","Cover and simmer gently 10 minutes or until potato is tender.","Add soft parts of clams and liquid.","Just before serving, stir in scalded milk and butter.","Heat thoroughly, but not to boiling.","Serve piping hot with oyster or soda crackers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_England_Clam_Chowder","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Bobby_has_Ben%27s_new_england_clam_chowder.jpg/960px-Bobby_has_Ben%27s_new_england_clam_chowder.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joshua Dickens","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Nibbles","name":"Nibbles","steps":["Melt and combine the sauce ingredients.","Combine all dry ingredients except salt in a large canning pot.","Sprinkle a little of the sauce mixture over dry ingredients, and shake well. Repeat until sauce is gone.","Salt the mixture by sprinkling and shaking in the same way.","Bake 1½–2 hours at 200 °F (95 °C) in covered canning pot.","Remove frequently to shake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANibbles","country":"United States","pageImageChecked":true},{"title":"Cookbook:New York City–Style Pizza","name":"New York City–Style Pizza","ingredients":["1 teaspoon active dry yeast","⅔ cup warm water (110°F/45°C)","2 cups all-purpose flour","1 teaspoon salt","2 tablespoons olive oil","1 can (10 ounces) tomato sauce","1 pound shredded mozzarella cheese","½ cup grated Romano cheese","¼ cup chopped fresh basil","1 tablespoon dried oregano","1 teaspoon red pepper flakes"],"steps":["Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve.","Mix in the flour, salt, and olive oil.","When the dough is too thick to stir, turn out onto a floured surface, and knead for 5 minutes. Knead in a little more flour if the dough is too sticky.","Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk.","Preheat the oven to 550°F or as hot as your oven will go. Authentic New York pizzerias bake pizzas in ovens from 700–1,000°F. If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.","When the dough has risen, flatten it out on a lightly floured surface.","Roll or stretch out into a 12-inch circle, and place on a baking sheet. If you are using a pizza stone, you may place the pizza on a piece of parchment while preheating the stone in the oven.","Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese, and red pepper flakes.","Bake for 12–15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and cheese is melted and bubbly.","Cool for about 5 minutes before slicing and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_York_City%E2%80%93Style_Pizza","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/New_York_Style_Pizza_New_Park.jpg/960px-New_York_Style_Pizza_New_Park.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wil540 art","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nesquik à la Café","name":"Nesquik à la Café","ingredients":["2 tbsp Nesquik chocolate-flavored drink powder (or any other brand of milkshake powder or liquid)","1½ tbsp powdered creamer","3 tsp sugar","Hot water"],"steps":["Put all ingredients in a glass or cup.","Stir in hot water to achieve desired consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANesquik_%C3%A0_la_Caf%C3%A9","pageImageChecked":true},{"title":"Cookbook:Nettle Pesto","name":"Nettle Pesto","ingredients":["5 cups freshly foraged stinging nettles","⅓ cup hazelnuts, walnuts, or pine nuts","3 garlic cloves","⅓ cup extra-virgin olive oil","¼ cup Parmesan cheese","2 tsp lemon juice","2 tsp black pepper"],"steps":["Dry sauté or roast the nuts until slightly browned.","Wearing thick gloves, submerge nettles in boiling water for 1 minute. Drain and transfer to an ice water bath to stop the cooking process. Drain.","Combine all ingredients in a blender and process until smooth. Alternatively, grind with mortar and pestle for a coarser consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANettle_Pesto","pageImageChecked":true},{"title":"Cookbook:Ndole (Cameroonian Bitter Leaf and Peanut Soup)","name":"Ndole (Cameroonian Bitter Leaf and Peanut Soup)","ingredients":["½ pound stew beef, diced","Salt","2 tablespoons maggi (stock cube)","3 large onion, sliced","½ pound stockfish (optional)","2 cups shelled and peeled peanuts","4–5 cloves garlic","¾ cup ground crayfish","1 pound bitter leaves or spinach","2–3 cups oil","½ pound shrimp"],"steps":["Season the beef in a big pot with salt, maggi, and one-third of the onions, then boil until the meat is soft.","In the meantime, boil the stockfish with salt and water, then add it to the cooked beef. From the meat and stockfish you should get roughly 3 cups. Freeze or reserve the remainder.","In a saucepan, boil the peanuts for around 10 minutes. Let it cool before pulsing or mixing it in a blender. Add to the meat and stockfish mixture.","Grind half the remaining onion and garlic to a paste, then stir into the meat and peanut mixture.","Add the crayfish, then boil it for 10 minutes, stirring often to avoid burning. Season with salt and maggi to taste. Later, you might need to add more.","Add spinach or bitter leaves to the soup. Stir and continue to simmer for few minutes.","Heat the oil in a frying pan while the ndole is simmering. Add the shrimp and stir continuously until they start to turn pink. Add all the remaining onions and stir again for a few more minutes.","Add the shrimp and onion mixture to the soup pot, and stir continuously for about 2 minutes","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANdole_(Cameroonian_Bitter_Leaf_and_Peanut_Soup)","country":"Cameroon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Plat_de_Ndol%C3%A8_avec_Plantains_Tap%C3%A9s_Frits_%2BPoisson_Frit.jpg/960px-Plat_de_Ndol%C3%A8_avec_Plantains_Tap%C3%A9s_Frits_%2BPoisson_Frit.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ishtar19","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Barbecued Chicken Wings","name":"Nigerian Barbecued Chicken Wings","ingredients":["1 cup flour","2 tablespoons cornmeal","1 teaspoon black pepper","1 teaspoon salt","1 teaspoon ginger powder","1 teaspoon paprika powder","10 chicken wingettes"],"steps":["Combine the flour, cornmeal, pepper, salt, sugar, ginger, and paprika in a bowl.","Add the chicken pieces, and rub the mixture into them well so they are completely coated.","Set in the fridge, and allow the chicken to rest for 1 hour.","Arrange the chicken pieces on a baking tray or on a grill. Grill or bake until cooked through (about 45 minutes baking at 375°F)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Barbecued_Chicken_Wings","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/Barbecue-Chicken-Wings_14392-480x360_%284791989370%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Emilian Robert Vicol from Com. Balanesti, Romania","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Ngoundja (Fried Plantains)","name":"Ngoundja (Fried Plantains)","ingredients":["2–3 ripe plantains","Vegetable oil, for frying","Salt (optional)"],"steps":["Place the plantains on a cutting board, and use a knife to trim off both ends.","Make a shallow lengthwise incision along the skin of each plantain, being careful not to cut into the flesh.","Gently peel off the skin by using your fingers to lift it away from the flesh. If needed, you can use the knife to assist in peeling.","Lay the peeled plantains on the cutting board and cut them into diagonal or round slices, about ½ inch thick. You can adjust the thickness to your preference.","Pour enough vegetable oil into a deep frying pan or skillet to cover the bottom by about ¼ inch.","Place the pan over medium-high heat and allow the oil to become hot. You can test the temperature by dropping a small piece of plantain into the oil—if it sizzles immediately, the oil is ready for frying.","Carefully place the sliced plantains into the hot oil, making sure not to overcrowd the pan. Work in batches if necessary. Cook the plantains for about 2–3 minutes on each side or until they turn golden brown.","Use a slotted spoon to carefully remove the fried plantains from the pan and transfer them onto a plate lined with paper towels. This will help absorb any excess oil.","Sprinkle the fried plantains with a pinch of salt if desired, or leave them unsalted for a sweeter taste.","Allow the ngoundja to cool for a few minutes before serving to avoid burning your mouth. Serve as a side dish alongside your favorite main course, or enjoy them as a tasty snack on their own."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANgoundja_(Fried_Plantains)","pageImageChecked":true},{"title":"Cookbook:New World Affogato","name":"New World Affogato","ingredients":["1 scoop vanilla ice cream","1 tsp coffee powder","1 tsp brandy","1½ tsp sugar","1½ tsp cinnamon powder, for garnishing (optional)"],"steps":["Place the ice cream in a coffee cup.","Boil water in a pan, and then add coffee and sugar to it, and then mix well.","Add brandy to coffee mixture.","Pour coffee mixture over the ice-cream.","Serve immediately, garnished with cinnamon powder."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANew_World_Affogato","pageImageChecked":true},{"title":"User:NiferO/Efo riro (Yoruba Vegetable Soup)","name":"User:NiferO/Efo riro (Yoruba Vegetable Soup)","ingredients":["Sliced Spinach leaves (7-10 cups)","7-10 pieces stock fish ear","Quarter cup of sliced pepper","1 cup of ground tatashe","assorted meat (1kg)","Sliced onions","Ground Crayfish","2-3 cups of iru (locust beans)","smoked fish(2-3 medium)","Palm oil (200ml)","3 Seasoning cubes"],"steps":["Wash and season the meat with salt, onions, and seasoning cubes. Cook until tender and set aside.","Add stockfish and smoked fish to the cooked meat and simmer for about 10–15 minutes.","In another pot, heat the palm oil. Add sliced onions and fry lightly.","Add blended or sliced pepper and fry for about 10 minutes, stirring to prevent burning.","Add the cooked meat, fish, and some stock. Stir well and allow to simmer for 5 minutes.","Add crayfish and locust beans (iru), then cook for another 3–5 minutes.","Add the vegetables (spinach or ugu) and stir thoroughly.","Taste and adjust seasoning. Simmer for 3–5 minutes, then remove from heat."],"url":"https://en.wikibooks.org/wiki/User%3ANiferO%2FEfo_riro_(Yoruba_Vegetable_Soup)","country":"Nigeria","pageImageChecked":true},{"title":"User:NiferO/Chikwangue congolese cassava recipes","name":"User:NiferO/Chikwangue congolese cassava recipes","ingredients":["2 kg of fresh or frozen cassava","Water for soaking and fermentation","Banana leaves (or aluminum foil as an alternative)","Salt (optional, depending on family traditions)"],"steps":["Chop of the ends of the cassava tubers, peel them, cut them into chunks, and place them in a bowl of water to soak for three days.","After three days have passed, wash them several times under running water to eliminate as much bitterness as possible.","Add the chunks to a mortar and pestle and mash until you have a smooth paste.","Divide the resulting paste into fist-sized batches and on a separate banana leaf or a sheet of aluminum foil, shape each batch into oblongs that are 2 inches wide and 12 inches long, then fold, so they are wrapped.","Arrange the chikwanga on a steamer placed over a pot of boiling water. Cover and steam for 4 to 8 hours.","Serve at room temperature as a side to any Central African stew, soup, or sauce."],"url":"https://en.wikibooks.org/wiki/User%3ANiferO%2FChikwangue_congolese_cassava_recipes","country":"Democratic Republic of the Congo","photo":"https://upload.wikimedia.org/wikipedia/commons/0/07/Cassava_Bread_-_cassava_cooked_in_leaf_wrap_%28Kwanga%2C_Chikwangue%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"T.K. Naliaka","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Bean Porridge","name":"Nigerian Bean Porridge","steps":["Pick over the beans to remove stones and other unwanted items.","Put the beans in a clean bowl, and run under clean running water to wash them.","Boil water in a pot, and add the beans. Boil for 5 minutes, then strain and let run under cold water. Fully drain the beans.","Add the parboiled beans, chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the beans are tender.","Blend the crayfish, tomatoes, and pepper into a smooth paste.","Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes.","When the beans are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes.","Serve the beans porridge with pap (ogi), plantain (dodo), and/or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Bean_Porridge","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Ingredients_for_cooking_Beans_and_rice_porridge_%28Nigerian_cuisine%29.jpg/960px-Ingredients_for_cooking_Beans_and_rice_porridge_%28Nigerian_cuisine%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Beendy234","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Egg Roll","name":"Nigerian Egg Roll","ingredients":["2 cups all-purpose flour","1 teaspoon baking powder","1 tablespoon nutmeg","¼ teaspoon salt","3 tablespoons sugar","1 tablespoon unsalted butter","1 large egg","½ cup evaporated milk or whole milk","Vegetable oil for deep frying","6 hard-boiled eggs, peeled"],"steps":["Combine the flour, baking powder, nutmeg, salt, and sugar in a bowl. Mix in the butter until crumbly. Mix in the egg and evaporated milk to make a dough.","Cover the dough with plastic wrap, and leave to rest for about 5–10 minutes.","While the dough is resting, preheat several inches of vegetable oil in a pot to 350–375°F (medium heat).","Divide the dough into six parts, flouring your palms to prevent the dough from sticking.","Flatten each piece of dough with your hands. Place one boiled egg on the dough, and wrap the dough around the egg to completely enclose it. Pinch the dough to tightly seal it around the egg. Repeat this process until all the eggs are wrapped.","Carefully transfer the egg rolls to the preheated oil, and fry until golden brown.","Remove the egg rolls from the oil, and place on paper towels to remove excess oil.","Serve with the drink of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Egg_Roll","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Nigerian_Eggroll.jpg/960px-Nigerian_Eggroll.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edriiic","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Custard","name":"Nigerian Custard","ingredients":["Checkers custard powder","Cold water","Boiling water","Sugar","Milk (preferably Hollandia brand)"],"steps":["Place the custard powder in a bowl. Stir in a small amount of cold water until smooth and lump-free.","Gradually stir in boiling water.","Allow the custard to set. If it is too thick or hard, stir in water to your desired consistency.","Stir in milk and sugar.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Custard","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Nigerian_Custard.jpg/960px-Nigerian_Custard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taoheedah","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Fried Cheese Curds (Wara)","name":"Nigerian Fried Cheese Curds (Wara)","ingredients":["Cow milk","Lime juice","Oil, for frying"],"steps":["Strain the milk into a large pot.","Bring the milk to a boil over medium heat, stirring frequently.","Reduce the heat, and add lime juice. Do not stir. The curds should separate from the whey.","Pack the curds in a colander, and allow excess water to drain out.","Cut curds into desired shapes, and deep fry in hot oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Fried_Cheese_Curds_(Wara)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Corned Beef Sauce","name":"Nigerian Corned Beef Sauce","ingredients":["Vegetable oil","2 medium onions, diced","6–10 firm tomatoes, diced","8–10 fresh habanero peppers, diced","3 bell peppers (optional), diced","1 tablespoon minced garlic","1 tablespoon minced ginger","740 g canned corned beef, minced","Salt to taste","Seasoning/stock cube"],"steps":["Heat the vegetable oil in a saucepan. Add the onions, tomatoes, peppers, garlic, and ginger. Stir, and fry for about 10 minutes.","Mix in the corned beef, and fry for about 10 minutes.","Add salt and seasoning cube to taste. Stir, then cover and cook for a few minutes.","Adjust seasoning as needed, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Corned_Beef_Sauce","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Boiled Fish","name":"Nigerian Boiled Fish","ingredients":["Fresh fish","Water","Salt"],"steps":["Cut fresh fish into suitable sized pieces, and wash thoroughly. Remove unwanted substances inside the fish.","Put fish in a pot, cover with water, and add a pinch of salt.","Boil for a few minutes until cooked but tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Boiled_Fish","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Onunu_preparation_series_and_ingredients_%28Dracula_boiled_fish%29.jpg/960px-Onunu_preparation_series_and_ingredients_%28Dracula_boiled_fish%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dappasolomon001","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Caramelized Coconut","name":"Nigerian Caramelized Coconut","ingredients":["Whole fresh coconut","Icing sugar","Water"],"steps":["Carefully break open the coconut and reserve its juice.","Remove the coconut flesh from the shell, and grate it into small, thin pieces.","Combine the coconut juice and sugar in a pot. Stir in the grated coconut.","Add just enough water to cover the coconut.","Bring to a boil, stirring continuously.","Reduce to low heat, and continue stirring until the coconut pieces start browning and caramelizing.","Remove from the heat, and allow it to cool off."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Caramelized_Coconut","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Coleslaw","name":"Nigerian Coleslaw","ingredients":["Cabbage","Carrots, peeled","Mayonnaise"],"steps":["Slice cabbage thinly.","Use a grater to shred the carrot into a bowl. If possible, use a grater or mandoline that will make long, thin pieces.","Combine the cabbage and carrots. Add mayonnaise, and toss to combine.","Refrigerate until cold before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Coleslaw","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Nigerian_Jollof_01.jpg/960px-Nigerian_Jollof_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DebbieUfedo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Egg Stew","name":"Nigerian Egg Stew","ingredients":["2 tbsp palm oil","1 tsp ground chile pepper","½ medium onion, chopped","1 Maggi cube, crushed","Salt, to taste","2 eggs"],"steps":["Heat palm oil in a frying pan over medium heat.","Add the chile pepper, chopped onion, crushed Maggi cube, and salt. Stir and cook for 2–3 minutes.","In a separate bowl, beat the eggs. Pour into the pan and stir gently to scramble.","Cook for another 2–3 minutes, or until eggs are fully set but still moist.","Serve with boiled yam, cocoyam, or potatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Egg_Stew","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Nigerian_egg_stew_with_boiled_white_potatoes.jpg/960px-Nigerian_egg_stew_with_boiled_white_potatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Honeybee5512","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Boiled Plantain","name":"Nigerian Boiled Plantain","ingredients":["Unripe or ripe plantain","Water"],"steps":["Boil some water in a pot, and add the plantain.","Cook for few minutes.","Serve with egg sauce, garden egg stew, or palm oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Boiled_Plantain","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/3/38/Boiled_plantain_with_Vegetable_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bukky658","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Dodo (Fried Ripe Plantain)","name":"Nigerian Dodo (Fried Ripe Plantain)","ingredients":["4 ripe plantains","¼ teaspoon salt","½ cup puréed chile pepper mixed with tomatoes","½ cup vegetable oil"],"steps":["Cut each ripe plantain into 6 small pieces. Toss with salt and chile-tomato purée to taste.","Heat ½ cup of oil in a frying pan. Add the 6 plantain pieces, and deep fry until all sides are golden brown.","Serve with jollof rice or bean porridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Dodo_(Fried_Ripe_Plantain)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e3/Fried_dodo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Umabruka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Cassava Fufu","name":"Nigerian Cassava Fufu","ingredients":["Water","Cassava flour"],"steps":["Bring the water to a boil in a large pot. Stir in the cassava flour, working out any lumps.","Once the lumps are completely dissolved, add a small amount of water just above the cassava. Place the contents over a high to medium heat and stir intermittently.","The water will dry out after 10 minutes or longer of stirring, and the paste will thicken. Stir thoroughly until all of the whitish paste has combined and turned into a thick creamy tint.","Sprinkle water over it to keep it from becoming too thick, and flip it over to cook the other side. Scrape the edges of the pot and the wooden turner with a spoon if they appear hard and sticky.","When the fufu has softened and turned from a bright white to a creamy texture, remove it from the pot.","Place the cooked fufu on a flat surface or tray and set aside for 5 minutes to cool.","Hand-mix the fufu and roll it into balls like dough."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Cassava_Fufu","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Cassava_-_Fufu_kitchen.jpg/960px-Cassava_-_Fufu_kitchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Onwuka Glory","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Cocoyam Chips","name":"Nigerian Cocoyam Chips","ingredients":["Cocoyam","Salt","Vegetable oil"],"steps":["Wash cocoyam with water, and peel the tuber. Rinse twice to remove dirt, then thinly slice it to your desired shape.","Put the sliced cocoyam in a pot, then season with salt. Toss well to season all of the cocoyam.","Preheat the frying pan enough vegetable oil for deep frying. Add the cocoyam slices, working in batches if needed, and fry until crisp.","Drain the cocoyam chips of excess oil, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Cocoyam_Chips","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Egg Pepper Soup","name":"Nigerian Egg Pepper Soup","ingredients":["1 tablespoon vegetable oil","1 onion, finely chopped","2 cloves garlic, minced","2 bell peppers (red, green, or a combination), thinly sliced","2 tomatoes, chopped","4 eggs","2 cups chicken or vegetable broth","1 teaspoon ground cayenne pepper (adjust to your preferred spice level)","1 teaspoon ground paprika","1 teaspoon ground cumin","1 teaspoon ground coriander","Salt, to taste","Fresh cilantro or parsley, for garnish (optional)"],"steps":["Heat the vegetable oil in a saucepan over medium heat. Add the chopped onions and minced garlic, and sauté until the onions become translucent and slightly golden.","Add the sliced bell peppers and chopped tomatoes to the saucepan. Cook for a few minutes until the vegetables start to soften.","In a separate bowl, crack the eggs and whisk them until well-beaten. Set aside.","Add the chicken or vegetable broth to the saucepan with the vegetables. Stir in the ground cayenne pepper, paprika, cumin, and coriander. Season with salt to taste. Bring the mixture to a gentle simmer.","Slowly pour the beaten eggs into the simmering soup, stirring gently with a wooden spoon or spatula in one direction. This will create thin strands of cooked egg throughout the soup.","Continue cooking the soup for about 3–4 minutes, allowing the egg to cook and thicken the soup slightly.","Taste the soup and adjust the seasoning if needed. Add more salt or spices according to your preference.","Once the soup is ready, remove it from the heat.","Serve hot, garnished with fresh cilantro or parsley if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Egg_Pepper_Soup","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/A_Northern_Nigeria_food_Yam_and_soup_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hajjare","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Eggplant Fufu","name":"Nigerian Eggplant Fufu","ingredients":["2 eggplants","2 tablespoons psyllium husk powder"],"steps":["Cut the eggplant into small pieces and soften in a pot of boiling water. Drain well.","Absorb excess water from the eggplant with paper towels, then blend with the food processor.","Transfer the eggplant purée to a pot, and stir over medium heat for 2 minutes.","Add the psyllium husk, and stir for additional 3 minutes.","Shape into desired portions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Eggplant_Fufu","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Cauliflower Fufu","name":"Nigerian Cauliflower Fufu","ingredients":["6 florets cauliflower","3 tablespoons palm oil (optional)","½ teaspoon psyllium husk"],"steps":["Cut cauliflower into small pieces, and blend with a blender to give a purée.","Strain the cauliflower mixture through a cloth, retaining the solids.","Squeeze the sieve cloth to drain more water until relatively dry and a dough is formed.","Transfer the dough to a saucepan over medium heat, and stir in the psyllium husk.","Stir and mold to form a paste, and shape into portions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Cauliflower_Fufu","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Coco Pops","name":"Nigerian Coco Pops","ingredients":["Warm water","Coco pops cereal","Milk"],"steps":["Pour water into a bowl.","Stir in the coco pops, then the milk.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Coco_Pops","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Coconut Rice","name":"Nigerian Coconut Rice","ingredients":["3 cups rice","1 medium onion, diced","4 tablespoons coconut oil or vegetable oil","½ tablespoon minced garlic","1 tablespoon minced ginger","1½ cup coconut milk (fresh or canned)","1 bay leaf","1 cup chicken broth","1 tablespoon Nigerian curry powder","1 tablespoon thyme","3 scotch bonnet chiles","smoked fish","Grilled chicken","Salt","Seasoning cubes"],"steps":["Rinse the rice and leave it to drain well.","Heat a skillet over medium heat. Add 2 tablespoons coconut oil, then the diced onions. Cook, stirring, until softened slightly (about 2 minutes).","Stir in the thyme, ginger, and garlic. Cook for a few seconds.","Blend the pepper roughly then add spices and seasoning, salt stir for few minutes, then add fish and chicken","Stir in the rice and fry for about about 3 minutes.","Add the coconut milk, broth, bay leaf then stir","Cover and cook till firm to bite, about 15 minutes. Or more","When ready you can serve like that or any desired way."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Coconut_Rice","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/3/34/COCONUT_RICE_AND_SALAD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Oghenevwogaga Amos","licence":"CC BY 4.0"},{"title":"Cookbook:Nigerian Ewa Agoyin","name":"Nigerian Ewa Agoyin","ingredients":["4 cups brown beans or honey beans","Salt to taste","2 cups water","8–10 dried red chile peppers","1 onion","1 cup palm oil","1 seasoning cube","1 spoon ground crayfish","A little garlic or ginger","2–3 teaspoons locusts beans"],"steps":["Cook the beans in plenty of water until they become extremely soft and mushy.","Stir or lightly mash the cooked beans until you get a smooth, thick, porridge-like texture. Season with salt to taste, and set aside.","Blend or grind dried pepper and fry it with chopped onions in a pot or pan.","Add salt and seasoning cubes if desired, and continue frying until the oil rises and the sauce is well cooked.","Spoon the hot pepper sauce over the mashed beans and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Ewa_Agoyin","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/4/42/Ewa_Agoyin_and_Plantain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Taoheedah","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Jollof Rice","name":"Nigerian Jollof Rice","ingredients":["5 large fresh tomatoes","4 large bell peppers","4 large scotch bonnet chile peppers","2 large onions","5–10 pieces beef or chicken","300 ml groundnut oil","1 medium onion, diced","150 g tomato purée","2–4 stock cubes","4 bay leaves","½ tsp curry powder","⅓ tsp thyme","Cinnamon","Ginger","Garlic","Ground crayfish","500 g raw rice","Salt to taste"],"steps":["Blend together the tomatoes, peppers, and the 2 large onions and set aside.","Boil, then deep-fry the meat. Set aside.","Put a 2-liter pot on the fire and allow any residual water in it to dry. Add the groundnut oil and let it heat up.","Add the diced onion and tomato purée. Stir constantly for 3–5 minutes then add the blended pepper mixture.","Add about 200 ml of the reserved meat stock, stock cubes, bay leaves, curry powder, thyme, cinnamon, ginger, garlic, and crayfish. Stir for about 10 minutes.","Add about 1.2 liters of water and allow to boil.","While waiting for the mixture to boil, wash the rice about 3–4 times or until the water is clear, then drain in a sieve.","When the pot boils, add the rice and season with salt. Use a wooden spatula to mix everything until you are sure that the rice is not just resting on one spot. Depending on the rice, you may need to add a little more water but remember to stir constantly with the wooden spatula in order to minimize the rice sticking to the bottom of the pot.","When you have attained your desired texture for the rice, reduce the heat to allow any residual water to be absorbed.","Serve and garnish with the fried beef/chicken."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Jollof_Rice","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Nigerian_Jollof_rice_%40Tyap_Wiki_Zaria_Outreach.jpg/960px-Nigerian_Jollof_rice_%40Tyap_Wiki_Zaria_Outreach.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kambai Akau","licence":"CC0"},{"title":"Cookbook:Nigerian Puff Puff","name":"Nigerian Puff Puff","ingredients":["400 g (2 cups) plain flour","30 g (¼ cup) white granulated sugar","1 tsp ground nutmeg","2 tsp instant yeast","½ tsp salt","1¼ cups warm milk"],"steps":["Sift the flour into a bowl, and mix in the nutmeg, yeast, sugar, and salt.","If using fresh or active-dry yeast, dissolve it in a small amount of warm water with a pinch of sugar. Let it get foamy before mixing it into the flour. If using instant yeast, mix it directly into the flour mixture.","Using your hands, mix small amounts of lukewarm water into the flour until all of the ingredients are thoroughly combined. The mixture should be smooth but not runny—i.e. it should not pour.","Cover the bowl with thin plastic film, and allow it to rise for about 45 minutes until doubled in volume.","Add oil to a deep pot to a depth of at least 3 inches.","Heat the oil over medium heat. Put a small piece of dough in the oil to see if it's hot enough—if the dough sizzles and rises to the surface of the oil, it is ready to fry the puff puff. If the oil isn't hot enough, the batter will sink to the bottom and remain there.","Roll the dough into small balls, and place into the oil. Make sure to fry in batches so that you don't overcrowd the oil and lower the temperature.","Flip the balls after the underside has gotten golden brown so that the topside may be fried as well. It can be difficult to control the balls when they keep flipping by themselves; in this case, just keep swirling until the puff puff is evenly golden.","Remove the puff puff from the oil when golden brown, and set them in a sieve lined with paper towels to drain away any excess oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Puff_Puff","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a3/Nigerian-puff-puff-recipe_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Afrolems ; cropped by Off-shell","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Roasted Plantain","name":"Nigerian Roasted Plantain","ingredients":["Unripe plantains, peeled","Fish","Pepper stew"],"steps":["Heat the oven to 400°F. Place a rack on a baking sheet.","Place the plantains and fish on the rack.","Roast the plantains and fish in the preheated oven until they are cooked through. For an even roast, turn the plantains from time to time.","Heat the pepper stew, and serve it with the plantains and fish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Roasted_Plantain","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Bole_Food_with_sauce_%28roasted_plantain%29.jpg/960px-Bole_Food_with_sauce_%28roasted_plantain%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dappasolomon001","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Fried Yam","name":"Nigerian Fried Yam","ingredients":["Yam, peeled and sliced into sticks","Salt","Vegetable oil"],"steps":["Rinse the cut yam and place in a bowl. Season with salt.","Heat oil in a pan or pot. Add the cut yam little by little to avoid overcrowding.","Stir, and cook until the yam is golden. Flip and cook until golden on all sides.","Remove fried yam from pan, and drain away any excess oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Fried_Yam","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d3/Anwarah%27s_fried_Yam_and_egg_sauce.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AbbasHinna","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Palm Oil Boiled Yam (Ji Mmanu)","name":"Nigerian Palm Oil Boiled Yam (Ji Mmanu)","steps":["Cook the yam pieces in salted boiling water for a few minutes.","Drain the yam pieces. Toss the yam with palm oil, salt, fresh pepper, and utazi leaves.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Palm_Oil_Boiled_Yam_(Ji_Mmanu)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Roasted Yam","name":"Nigerian Roasted Yam","ingredients":["Yam","Ground pepper","Water"],"steps":["Cut yam into suitably-sized pieces, then peel them.","Soak the yam in water overnight.","Rinse the yam and roast it, making sure all sides are deeply roasted.","Serve the roasted yam with groundnuts or roasted plantain."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Roasted_Yam","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Roasted_yam_with_red_oil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meritkosy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Pito","name":"Nigerian Pito","ingredients":["Dried guinea corn (sorghum)","Sugar (optional)"],"steps":["Grind guinea corn into a powder.","Transfer ground guinea corn into a wide bowl, add enough water to fully cover. Stir well with a spatula.","Let the mixture rest until it settles into two phases. Drain the water away.","Pour the guinea corn slurry into a pot and bring to a boil.","After boiling, cool the mash and leave it to ferment for 1 day.","Boil mixture again for a few minutes over medium heat.","Set a sieve over a bowl, and pour the guinea corn mixture into it. Discard the solids.","Stir in sugar if desired, and allow pito to cool.","Serve cold over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Pito","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Pito_14.png/960px-Pito_14.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Issac Gyamfi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Rice and Beans Jollof","name":"Nigerian Rice and Beans Jollof","ingredients":["1 cup dried beans","2 fresh chiles","5 medium tomatoes","1 medium onion, chopped","2 tablespoons vegetable oil or palm oil","1 stock cube","1 teaspoon salt or to taste","2 cups parboiled rice"],"steps":["Rinse the beans, and boil in water until tender. Drain the cooked beans.","Grind together the chiles, tomatoes, and onions to make a purée.","Heat a thin layer of oil in a pan, and add the purée. Season with stock cube and salt, and simmer for 3 minutes.","Stir in the parboiled rice and beans, and cook for 5 minutes.","Serve with beef, chicken, or moin-moin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Rice_and_Beans_Jollof","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Jollof_rice_and_beans_with_spinach.jpg/960px-Jollof_rice_and_beans_with_spinach.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Halima Waziri","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Sardine Bread","name":"Nigerian Sardine Bread","ingredients":["5 cups all-purpose flour","Salt to taste","½ cup + 2 tbsp warm water","1 tsp white granulated sugar","3 tsp active dry yeast","250 ml lukewarm milk","Sardine oil","Tinned sardines"],"steps":["Sift the flour into a clean bowl. Add salt to taste, and mix everything together.","In another separate clean bowl, combine the warm water, sugar, yeast, and milk.","Transfer the flour mix into the yeast mix. Stir in the sardine oil, and mix it all together to make a dough.","Transfer the dough to a clean work surface, and knead it well.","Rub some soya oil in a clean bowl. Place the dough in the greased bowl, and turn it to make sure the oil coats the dough. Cover the dough, and proof for at least an hour until it doubles in volume.","Press on the dough to deflate it. Knead again, and roll it out.","Place the sardines one at a time inside the dough, and roll it up to enclose the sardines.","Line a baking pan with parchment paper. Place the dough inside the baking pan and proof for at least another 20 minutes.","Bake for 45 minutes.","Cool before cutting and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Sardine_Bread","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Oatmeal","name":"Nigerian Oatmeal","ingredients":["1 cup oats","Milk","Water","Sugar","Salt","Banana, sliced"],"steps":["Soak the oats in enough milk or water overnight in the fridge.","Bring a pot of water to a boil with a pinch of salt. Stir in the soaked oats and a pinch of sugar.","Cook the oats, stirring, until they have absorbed the liquid and become soft.","Remove from the heat. Serve warm with banana, milk, and/or yogurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Oatmeal","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Small-scale_oatmeal_processing_using_a_grinding_machine_in_Nigeria.jpg/960px-Small-scale_oatmeal_processing_using_a_grinding_machine_in_Nigeria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Confidence24","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Smoked Fish","name":"Nigerian Smoked Fish","ingredients":["Mackerel fish","Salt"],"steps":["Gut the fish and remove the gills. Wash well to remove any residual blood or guts.","Season the fish with a little bit of salt, and rub in the seasoning.","Bend the fish into a circle, with the fish tail inside of its mouth. Use a toothpick to secure the fish in this shape."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Smoked_Fish","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/4/47/Smoked_Fish_Point.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nsikaki254","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Fried Noodles","name":"Nigerian Fried Noodles","ingredients":["Instant noodles","Vegetable oil","Onion, chopped","Bell peppers, diced","Carrot, sliced thin","Leafy green vegetables","Stock cube"],"steps":["Bring a pot of water to a boil. Add the instant noodles, and cook until softened but still slightly firm.","Drain the noodles.","Heat a thin layer of vegetable oil in a frying pan. Add the onion, peppers, carrot, and leafy greens, and stir-fry for 2 minutes.","Season the vegetables with stock cube or the instant noodle seasoning powder.","Add the cooked noodles to the vegetables, and stir-fry them until frothy.","Lower the heat so the noodles can fry more slowly for a few minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Fried_Noodles","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ab/Noodles_with_fried_egg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Meritkosy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Fruit Skewer","name":"Nigerian Fruit Skewer","ingredients":["Pineapple, peeled","Pear, peeled","Apple, peeled","Pawpaw, peeled","Watermelon","Banana, peeled"],"steps":["Cut all the fruit into small chunks.","Thread the fruit chunks onto a skewer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Fruit_Skewer","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/9/97/Party_-_fruit_skewers_%283863174408%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Suzette - www.suzette.nu from Arnhem, Netherlands","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Peppered Turkey Wings","name":"Nigerian Peppered Turkey Wings","ingredients":["6 turkey wings","2 small onions, peeled","4 cloves garlic (optional)","½ teaspoon ginger","2 teaspoon stock cube, crushed","1 teaspoon dried thyme","2 medium red bell peppers","½ cup vegetable oil","1 teaspoon salt or to taste"],"steps":["Wash the turkey wings and put in a pot with 1 onion, garlic, ginger, stock cube, and thyme. Cover with water and bring the mixture to a simmer.","Cook until the water dries up, then bake in the oven at 200°C.","Blend the bell pepper and remaining onion to get a smooth paste.","Heat a small amount of vegetable oil in a pot. Add the pepper paste, and simmer until thickened and losing its raw flavor. Season with salt.","Add the turkey wings to the sauce, and toss to coat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Peppered_Turkey_Wings","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Hot_wings_and_garlic_sauce.jpg/960px-Hot_wings_and_garlic_sauce.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Ofe Akwu (Palm Fruit Soup)","name":"Nigerian Ofe Akwu (Palm Fruit Soup)","ingredients":["1 kilogram fresh palm fruits (or canned palm fruit concentrate)","700 grams assorted meat (e.g. beef, shaki, goat, oxtail)","1 onion, diced","2 seasoning cubes","1 teaspoon salt","200 grams stockfish (panla), soaked and cleaned","1 tablespoon ogiri okpei (fermented locust bean paste)","1 teaspoons ground ehuru (African nutmeg)","3 Scotch bonnet chile peppers, puréed","150 grams smoked fish, deboned","3 tablespoons ground crayfish","150 grams uziza leaf or bitter leaf, shredded"],"steps":["Boil the palm fruits in water for 20–25 minutes until soft, then drain. Pound the cooked fruits in a mortar to loosen the flesh from the seeds. Add warm water and squeeze the mixture through a sieve. Discard the fibre and seeds. If using canned concentrate, dilute as directed.","Season the meat with onion, 1 seasoning cube, and salt. Add stockfish midway through cooking. Cook on medium heat until tender. Reserve the meat stock.","Pour palm fruit extract into a pot. Cook on medium heat, stirring occasionally, until it thickens and oil rises to the surface about 15–20 minutes","Add ogiri okpei, ehuru, and puréed chiles. Stir well. Add reserved cooked meat and stock, smoked fish, ground crayfish, and the remaining seasoning cube. Stir and simmer on medium heat.","Taste and adjust with salt. The soup should be thick, rich, and deeply orange-red. If too thick, add a little warm water and stir.","Stir in uziza leaf. Cook for 3–5 minutes only. Serve hot with pounded yam (iyán), eba, or fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Ofe_Akwu_(Palm_Fruit_Soup)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Banga_Soup.jpg/960px-Banga_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ehinomen55","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Miyan Giyada","name":"Nigerian Miyan Giyada","ingredients":["500 g meat or fish","1 medium onion","2 seasoning cubes","Salt to taste","2 cups groundnuts/peanuts or groundnut paste","3–4 Scotch bonnet peppers","2–3 tablespoons palm oil or vegetable oil","2 cups leafy vegetables (e.g. spinach or ugu leaf)","4–5 cups water or meat stock","2 medium tomatoes (optional)"],"steps":["Season with onions, salt, and seasoning cubes, then boil until tender. Keep the stock.","Blend groundnuts (or use ready paste) until smooth.","Add the paste into the pot and allow it to cook, stirring to prevent burning.","Add pepper and a little palm oil or vegetable oil, then mix well.","Add your leafy vegetables and stir.","Allow the soup to cook until it thickens and oil begins to rise to the top. The soup should be thick, creamy, and rich with a nutty flavor.","Taste and add salt or seasoning if needed.","Serve with swallows like tuwo shinkafa or Tuwo dawa."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Miyan_Giyada","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:No-Bake Chocolate Chip Cookie Pie","name":"No-Bake Chocolate Chip Cookie Pie","ingredients":["1 package (15–18 oz/450 g) chocolate chip cookies (recipe uses 26 cookies)","1 cup (240 ml) milk","1 ea. (9 oz/270 g) commercial graham cracker pie crust (\"extra serving\" or \"deep dish\" size)","1 container (8 oz/240 g) container frozen whipped topping, thawed"],"steps":["Dip 8 cookies in milk, then place in a single layer in graham cracker crust. Top with one-third of the whipped topping.","Repeat the above step so that you have a total of 3 layers of cookies and whipped topping.","Crumble 2 chocolate chip cookies, and sprinkle over pie.","Cover and chill for 8 hours before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Chocolate_Chip_Cookie_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/2016_Pi_Day_PIzza_pie_cookie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tucoxn","licence":"CC BY-SA 4.0"},{"title":"Cookbook:No-Bake Chocolate Oatmeal Cookies","name":"No-Bake Chocolate Oatmeal Cookies","ingredients":["½ cup cocoa powder","½ cup milk (any fat percentage)","3 cups oatmeal","2 cups white sugar","½ cup butter","2 teaspoons vanilla extract","½ cup smooth or chunky peanut butter"],"steps":["Combine the sugar and cocoa in a saucepan, and stir well.","Add milk and stir well. Add butter and place over medium-high heat.","Bring mixture to a boil. When it reaches a rolling boil that cannot be stirred down, boil while stirring for exactly 1 minute.","Remove from heat and add peanut butter and vanilla. Stir until peanut butter is melted and mixture is smooth.","Add oatmeal and stir to combine. Immediately spoon the mixture onto a cookie sheet, leaving enough space between them for spreading out.","Let stand on counter for at least 20 minutes to stiffen or refrigerate to speed up the process."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Chocolate_Oatmeal_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Baking_oatmeal_chocolate_chip_cookies_64.jpg/960px-Baking_oatmeal_chocolate_chip_cookies_64.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wheeler Cowperthwaite","licence":"CC BY 2.0"},{"title":"Cookbook:No-Bake Chocolate Pie","name":"No-Bake Chocolate Pie","steps":["Melt the butter in a saucepan, then mix in the sugar.","Stir in the cocoa and milk.","Dip biscuits in the coffee, and arrange them in the bottom of the dish to make a single layer. Spread the chocolate mixture on top of the biscuits. Repeat this step until you run out of biscuits and chocolate.","Scatter the sprinkles on top, then chill in the fridge until set.","Slice and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Chocolate_Pie","country":"Netherlands","pageImageChecked":true},{"title":"Cookbook:Nigiri Sushi","name":"Nigiri Sushi","ingredients":["Sushi rice","Topping","Wasabi (as needed)","Nori (as needed)"],"steps":["If making nigirizushi that requires a band of nori to hold the sushi together, cut the nori into strips about ¼ inch wide and long enough to wrap around the finished sushi with at least 1 inch (2.5 cm) of overlap. Place one such strip on the preparing surface.","For nigirizushi requiring wasabi between the rice and topping, add a small dab of wasabi on the rice.","Add the selected topping on top of the sushi rice.","If nori is used, wrap one of the nori band ends up and over the nigirisushi topping firmly, so that it sticks to the rice and topping. Wet the other nori band end with a small amount of water, and wrap it up and over the topping so that it overlaps the other nori end. The water causes the nori ends to stick together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigiri_Sushi","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Unagi_Nigiri_Sushi_-_Suzuran_Japan_Foods_Trading.jpg/960px-Unagi_Nigiri_Sushi_-_Suzuran_Japan_Foods_Trading.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0"},{"title":"Cookbook:No-Bake Chocolate Cake","name":"No-Bake Chocolate Cake","ingredients":["1 egg","3 sticks (1½ cups) margarine","2 cups (450 g) fine sugar","5 tsp vanilla extract","½ cup cocoa powder","2½ packs graham crackers, plain digestive biscuits, or whole wheat biscuits; crumbled"],"steps":["Melt the margarine.","Mix the sugar and the egg.","Add the melted butter to the egg/sugar mixture.","Add the cocoa and the vanilla extract.","Add crumbled graham crackers. Mix well until all crackers are covered.","Line a cake pan with aluminum foil and pour in mixture.","Leave in refrigerator for 1 hour (preferably longer).","Unmold and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Chocolate_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Biscuit_Chocolate_Cake_Recipe_An_Eggless_No-Bake_Cake.jpg/960px-Biscuit_Chocolate_Cake_Recipe_An_Eggless_No-Bake_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonia Goyal Jaipur","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Niçoise Salad","name":"Niçoise Salad","ingredients":["10 medium tomatoes","1 large cucumber","200 g small fresh broad (fava) beans or green beans","12 small fresh artichokes, cut into rounds","2 green bell peppers","6 small white onions","6 basil leaves, finely chopped","1 garlic clove","3 hard-boiled eggs","12 anchovy fillets, or 300 g tuna steak","100 g black olives","1 handful of capers","Olive oil","Salt to taste","Pepper to taste"],"steps":["Cut the tomatoes in quarters and salt them lightly once. Cut the eggs into quarters or slices. Cut the anchovies into 3–4 chunks (if using tuna, cut into similarly sized pieces). Peel the cucumber and finely slice it. Cut the green peppers into thin rings, and do the same with the onions.","Cut the garlic in two and rub the sides and bottom of a large salad bowl with it. Toss all the ingredients except the tomatoes into the bowl.","Drain the tomatoes, re-salt lightly and add to salad. In a separate bowl, mix 6 spoonfuls of olive oil with the basil, pepper, and salt and pour over salad. Refrigerate before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANi%C3%A7oise_Salad","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Salade_ni%C3%A7oise_ingredients.jpg/960px-Salade_ni%C3%A7oise_ingredients.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Goyette","licence":"CC BY-SA 2.0"},{"title":"Cookbook:No-Bake Matsa Cake","name":"No-Bake Matsa Cake","ingredients":["7 ounces brown sugar","2 ounces cocoa powder","2 ounces raisins, soaked in 1 tablespoon sweet red wine","½ lb butter, melted and cooled slightly","7 sheets of matzah, crumbled"],"steps":["Combine brown sugar, cocoa, soaked raisins, and melted butter.","Add this mixture to the crumbled matzah and mix well.","Divide the mixture into two 9-inch springform or other cake pans.","Knead the batter to create a flat and smooth surface.","Refrigerate for several hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Matsa_Cake","pageImageChecked":true},{"title":"Cookbook:Nilagang Baka (Boiled Beef and Vegetables in Broth)","name":"Nilagang Baka (Boiled Beef and Vegetables in Broth)","ingredients":["2½ kg beef ribs","½ teaspoon black peppercorns","1 onion, quartered","1 potato, quartered","1 cabbage, quartered","2 pieces of Chinese cabbage","1 corn cob, quarter-sliced","½ teaspoon salt","2 onion chives","2 pieces of saba"],"steps":["Boil beef, peppercorns, onion, salt, corn, and potato until tender.","Slice onion chives into 3-inch strips. Add to the boiling beef.","Slice saba into half. Add to the boiling beef.","Serve in one large bowl or individual serving bowls.","Serve with rice on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANilagang_Baka_(Boiled_Beef_and_Vegetables_in_Broth)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/NilagangBaka.jpg/960px-NilagangBaka.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Televido","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:No-Bake Cheesecake","name":"No-Bake Cheesecake","ingredients":["75 g (5 Tbsp + 1 tsp) butter","200 g (7 oz) tennis biscuits or digestive biscuits, crushed to fine crumbs","540 g (19 oz) cream cheese, softened to room temperature","750 g (26.4 oz) tinned sweetened condensed milk","10 ml (2 tsp) lemon juice"],"steps":["Combine melted butter with biscuit crumbs. Press into a pie dish to make a crust.","Beat cream cheese until smooth and fluffy.","Beat lemon juice and condensed milk together.","Mix the condensed milk mixture into beaten cream cheese until thoroughly combined.","Pour filling into the prepared pie dish.","Refrigerate for minimum of 24 hours until set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Bake_Cheesecake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Burnt_Bake_Cheesecake_Khas_Basque_Spanyol.jpg/960px-Burnt_Bake_Cheesecake_Khas_Basque_Spanyol.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aqilla Rahmi","licence":"CC BY 4.0"},{"title":"Cookbook:Nkwobi (Nigerian Spicy Cow Foot)","name":"Nkwobi (Nigerian Spicy Cow Foot)","ingredients":["Cow feet","Salt, to taste","Seasoning cubes","1 large onion, chopped","Ugba (optional)","Potash","Palm oil","Ground crayfish","Ground Cameroon pepper, to taste","1 teaspoon garlic powder","1 teaspoon ground ginger","Sliced utazi leaves","Sliced onions"],"steps":["Cut the cow feet into small pieces, and remove all the bigger bones.","Place the cow feet in a pot, along with the salt, seasoning cubes, and chopped onions.","Add just enough water to cover the meat. Simmer until the meat is tender. Add small amounts of water as necessary, but there should be little to no liquid left in the pot once the meat is done.","In a separate pot, boil the ugba separately for just 3 minutes. Drain.","Dissolve the potash in a cup of water, and strain it into a separate pot. Add the palm oil to the potash water, and stir well until thick and yellow.","Add the crayfish, boiled ugba, Cameroon pepper, seasoning cube, and salt to the palm oil mixture. Stir well.","Add your cooked meat, and stir to coat with the palm oil mixture.","Serve in a wooden bowl with toppings of round-cut onions and sliced utazi leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANkwobi_(Nigerian_Spicy_Cow_Foot)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Nigerian_Spicy_Nkwobi_%28cow_foot%29.jpg/960px-Nigerian_Spicy_Nkwobi_%28cow_foot%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Agbapulonwu cherish","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Nigerian Tomato Omelette","name":"Nigerian Tomato Omelette","ingredients":["Eggs","Tomatoes, diced","Vegetable oil","Salt","Pepper"],"steps":["Heat some oil in a pan over high heat. Add the tomatoes, and fry until well-heated.","Beat the eggs, and stir in the cooked tomato. Return the mixture to the pan over medium-low heat, making sure it is evenly spread across the pan. Cook until the egg is sturdy enough to flip.","Flip the omelette to the other side, and cook until the bottom is golden.","Serve hot with bread or jollof rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Tomato_Omelette","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Omelette_with_butter_and_tomatoes.jpg/960px-Omelette_with_butter_and_tomatoes.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Goyette","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Nigerian Turmeric Rice","name":"Nigerian Turmeric Rice","ingredients":["Chicken (optional)","1½ de Rica can of long-grain rice","2 teaspoons turmeric powder","1 teaspoon Nigerian curry powder","1 teaspoon black pepper powder","1 red onion, diced","2 small stock cubes","Chicken stock","3 pieces of fresh tomato, diced"],"steps":["In a clean pot, combine chicken, stock cubes, half the onion, curry powder, and thyme. Cover with water, and cook until the chicken is tender.","Parboil the rice for about 10 minutes. Drain the rice in a sieve, and immediately rinse with cold water.","Transfer the chicken stock into a clean pot. Stir in the turmeric powder, black pepper, and curry powder. Cover, and bring to a boil.","Add the parboiled rice, making sure that the liquid is on the same level with the rice. Taste and add salt if necessary. Stir with a wooden spoon, and allow to cook on medium heat until the water is almost entirely dried up.","Add the chopped onions and tomatoes. Cover and continue to cook until the water dries up.","Stir to combine well, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Turmeric_Rice","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Tea (Hot Chocolate)","name":"Nigerian Tea (Hot Chocolate)","ingredients":["Evaporated milk (preferably Peak Milk brand)","Milo chocolate drink mix","Hot water"],"steps":["Pour the evaporated milk into a mug, and stir in the chocolate drink mix.","Stir in hot water.","Serve with bread, Nigerian meat pie, or other Nigerian snacks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Tea_(Hot_Chocolate)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Wheat Swallow","name":"Nigerian Wheat Swallow","ingredients":["Water","Wheat flour"],"steps":["Put water in a pot, and bring it to a boil.","Gradually stir in the flour, mixing until the mixture is thick and lump-free.","Add a small amount of water, and cook for few minutes.","Serve with the soup of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Wheat_Swallow","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/9/99/Wheat_swallow.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Saudarh2","licence":"CC0"},{"title":"Cookbook:Nigerian Toasted Groundnuts","name":"Nigerian Toasted Groundnuts","ingredients":["Raw groundnuts","Salt"],"steps":["Pick over the groundnuts, removing any rotten ones or debris.","Soak the groundnuts in salted water. The salt imparts flavor and should be applied prior to roasting to allow the groundnuts to absorb it.","Heat the sand in a pan for about 3 minutes on the stove.","Add the groundnuts to the hot sand. You'll hear a pop and notice a shift in color from deep red to light brown as it begins to roast. Keep flipping it because it isn't yet cooked and you don't want it to burn.","Pick out one of the groundnuts, and peel it to see if it is golden or brown in color; if it is still white, keep stirring until you achieve the desired golden color; make sure it does not become too brown because the sand will still be hot enough to cook the remaining groundnuts completely while on the floor after the fire is turned off.","Remove from the heat and wait a few minutes for it to cool down. When cool, start picking the groundnuts out of the sand and placing them in a dry tray or basin to cool fully.","Roll the groundnuts in your palms until all of the skin has peeled away. Blow the peeling skins away or let the breeze carry them.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Toasted_Groundnuts","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nni Ede (Nigerian Pounded Cocoyam)","name":"Nni Ede (Nigerian Pounded Cocoyam)","ingredients":["Cocoyam (the head part)","Cassava flour","Water"],"steps":["Cut the cocoyam into small pieces. Rinse the pieces, and boil them for few minutes. Drain the cocoyam.","Mix water into the cassava flour to make a dough. Shape into balls.","Boil the cassava balls for few minutes, then drain.","Pound together the cassava balls and cocoyam until smooth and lump-free.","Serve with your choice of soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANni_Ede_(Nigerian_Pounded_Cocoyam)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nigerian Tiger Nut Milk (Kunun Aya)","name":"Nigerian Tiger Nut Milk (Kunun Aya)","ingredients":["1 cup tiger nuts","4 cups water","2–3 dates, pitted (optional)","1-inch (2.5 cm) piece of fresh ginger, peeled","Sweetener of choice (e.g., honey or sugar), to taste"],"steps":["Rinse and soak the tiger nuts in 2 cups of water for at least 24 hours to soften.","Drain and blend the soaked tiger nuts with the dates and ginger, adding water as needed to form a smooth paste.","Strain the blended mixture using a fine mesh sieve or cheesecloth to remove the chaff.","Dilute the extracted milk with the remaining water to the desired consistency.","Add your preferred sweetener to taste, and stir well.","Serve chilled. Refrigerate leftovers and consume within 1–2 days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Tiger_Nut_Milk_(Kunun_Aya)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/ManekiNeko_horchata_jar.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was ManekiNeko at en.wikipedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Nigerian Wheatbread Toast","name":"Nigerian Wheatbread Toast","ingredients":["Egg","Salt","Sliced wheat bread","Butter","Oil","Yellow pepper powder","Black pepper powder","Lettuce","Onions, sliced","Cucumber, sliced"],"steps":["Crack the egg, and whisk it with a pinch of salt.","Spread some butter on the bread slices.","Spread some of the beaten egg on each slice of bread. Do not add so much egg that the bread is soaked.","Heat a nonstick pan over low heat, and add a thin layer of butter or oil.","Place the bread slices in the pan egg-side down. Sprinkle with yellow and black pepper.","Cook over low heat until the bread is dry and crisp. Remove from the heat.","Top the toast with the lettuce and sliced vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANigerian_Wheatbread_Toast","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Nkhwani wa Ndiwo (Malawian Vegetable Fritters)","name":"Nkhwani wa Ndiwo (Malawian Vegetable Fritters)","ingredients":["2 cups grated mixed vegetables (e.g. carrots, cabbage, onions, and green beans)","1 cup all-purpose flour","1 egg, lightly beaten","1 teaspoon baking powder","1 green chile (optional, for heat), finely chopped","2 tablespoons cornmeal","Salt, to taste","Vegetable oil, for frying"],"steps":["In a mixing bowl, combine the grated mixed vegetables, all-purpose flour, beaten egg, baking powder, and finely chopped green chili (if using).","Add the cornmeal to the mixture and mix well until everything is evenly combined.","Season the mixture with salt to taste. Adjust the seasoning according to your preference.","In a frying pan, heat vegetable oil over medium-high heat.","Take spoonfuls of the vegetable mixture and carefully drop them into the hot oil. Flatten the fritters slightly with the back of the spoon.","Fry the fritters until they are golden brown and crispy on both sides. Use a slotted spoon to remove them from the oil and place them on paper towels to drain any excess oil.","Repeat the frying process with the remaining vegetable mixture.","Allow the fritters to cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANkhwani_wa_Ndiwo_(Malawian_Vegetable_Fritters)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:North Staffordshire Oatcakes","name":"North Staffordshire Oatcakes","ingredients":["220 g (1 cup or 8 oz) fine oatmeal","220 g (1 cup or 8 oz) wholemeal or plain flour","1 tsp salt","14 g (2 ½ tsp or ½ oz) fresh yeast","850 ml (3 ½ cups or 1 ½ pints) warm milk and water, mixed half and half","1 tsp sugar"],"steps":["Add the salt to the flour and oatmeal.","Dissolve the yeast with a little warm liquid and add the sugar. Allow the mixture to become frothy.","Mix the dry ingredients with the yeast liquid to make a batter.","Cover the batter with a clean cloth and leave it in a warm place for an hour.","Cook the oatcakes on a well-greased griddle. Put enough batter onto the griddle to produce an oatcake about 8–9 inches in diameter. The surface will be covered in holes as it cooks.","Flip the oatcake after 2–3 minutes when the upper side appears dry and the underneath is golden brown, and cook for another 2–3 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANorth_Staffordshire_Oatcakes","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Nuked Nachos","name":"Nuked Nachos","ingredients":["About ⅓–½ cups (80–120 g) cheese (diced, grated, pre-melted, or similar)","Corn chips or tortilla chips"],"steps":["Spread the chips on a microwave-safe plate, and scatter the cheese on top.","Top the chips with any other desired microwave-safe toppings.","Microwave for 30 seconds, or until the cheese has melted. If the cheese melts onto the plate, just rip it off the plate and put it on the nachos.","Eat while hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANuked_Nachos","pageImageChecked":true},{"title":"Cookbook:North Indian Fermented Bread (Batooru)","name":"North Indian Fermented Bread (Batooru)","ingredients":["Wheat flour","1 tsp salt","2 tsp ghee","Water"],"steps":["Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed.","Add water in small amounts and knead well until the dough becomes soft and pliable.","When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight.","The next morning, take the batooru out from cloth and shallow fry them like a parantha.","Serve them hot, especially with with sabzi (spicy cooked vegetables), lassi, and mango pickles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANorth_Indian_Fermented_Bread_(Batooru)","country":"India","pageImageChecked":true},{"title":"Cookbook:No-Knead Bread","name":"No-Knead Bread","steps":["In a large bowl, combine flour, yeast, and salt.","Add water and stir until you have a shaggy and sticky dough.","Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18 hours, at warm room temperature, about .","When the surface is dotted with bubbles, lightly flour a work surface or silicone mat and place dough on it.","Sprinkle it with a little more flour, and fold it over on itself once or twice.","Cover loosely with plastic wrap and let rest 15 minutes.","Using just enough flour to keep dough from sticking to the work surface and your fingers, gently and quickly shape the dough into a ball.","Generously coat a lint-free linen (i.e. not terrycloth) towel with flour.","Put the dough seam side-down on the towel and dust with more flour.","Cover with another lint-free linen towel and let rise for 2–3 hours. Dough will be more than double in size and will not readily spring back when poked with a finger.","At least half an hour before baking, place a 3–4-quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic) in the oven and preheat to 450°F.","When the dough is ready, carefully remove the pot from the oven.","Slide your hand under the towel and turn the dough over into the pot. seam side up. It may look like a mess, but that's okay.","Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes.","Cover with lid and bake 30 minutes.","Remove the lid and bake 15–30 minutes more, until the loaf is beautifully browned.","Remove the loaf from the pot and cool on a rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANo-Knead_Bread","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/No-Knead_Bread_-_Finished_Loaf_%28294068096%29.jpg/960px-No-Knead_Bread_-_Finished_Loaf_%28294068096%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"daisybush","licence":"CC BY 2.0"},{"title":"Cookbook:Noodles for Soup","name":"Noodles for Soup","ingredients":["1 egg","Flour"],"steps":["Beat the egg. Mix and knead in flour until you have a very stiff dough.","Roll the dough out into a thin sheet.","Sprinkle the dough with a good amount of flour to prevent it from sticking to itself. Tightly roll up the dough to make a log.","Use a sharp knife to cut the log cross-wise into thin slices, similar to how you would slice cabbage for slaw. Unroll the noodles and toss with flour.","Add the noodles to boiling soup. Simmer for 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANoodles_for_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Thai_noodle_soup%2C_Khao_Yai%2C_Thailand.jpg/960px-Thai_noodle_soup%2C_Khao_Yai%2C_Thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:North Carolina-Style BBQ Ribs","name":"North Carolina-Style BBQ Ribs","ingredients":["1 slab pork spareribs","6 tbsp Rib Rub","1 cup apple cider vinegar","⅓ cup honey","2 tbsp Worcestershire sauce"],"steps":["Season ribs with Rib Rub and refrigerate for at least 1 hour.","Combine remaining ingredients and place in a spray bottle.","Place ribs in a 250°F smoker or a charcoal grill set for indirect heat at 250°F","Cook for 5–6 hours, spraying often with vinegar mixture.","Spray heavily with vinegar mixture and place on a high grill, turning and spraying constantly until well browned.","Remove and let rest 15 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANorth_Carolina-Style_BBQ_Ribs","pageImageChecked":true},{"title":"Cookbook:North Carolina Style BBQ Chicken","name":"North Carolina Style BBQ Chicken","ingredients":["3 each skinless bone-in chicken thighs and drumsticks","Barbecue rub","½ cup apple cider vinegar","¼ cup honey","2 tbsp Worcestershire sauce","1 cup soaked hickory chips"],"steps":["Season chicken liberally with the barbecue rub. Gently massage into meat and refrigerate for at least 1 hour.","Meanwhile, combine the vinegar, honey, and Worcestershire sauce.","Place enough charcoal briquets to fill the charcoal compartment of a large chimney starter. Wad up some oil-moistened newspaper, stick under the compartment, and light. Wait 15 minutes.","Once coals are heated, disperse evenly along the bottom of the grill. Toss in soaked hickory chunks and reapply the grate.","Grill chicken over medium low, turning often and brushing with vinegar mixture when turned, until internal temperature reaches 165°F.","Remove and let rest for 7 minutes.","While chicken is resting, boil remaining vinegar mixture on high for 5 minutes. Drizzle over chicken and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANorth_Carolina_Style_BBQ_Chicken","pageImageChecked":true},{"title":"Cookbook:Nuremberg Gingerbread","name":"Nuremberg Gingerbread","ingredients":["500 g honey","250 g granulated sugar","150 g flour","1 tsp cloves, ground","1 tsp nutmeg","1 tsp cardamom","1 tbsp cinnamon","1 pinch of ground ginger","Grated zest of 1 orange","Grated zest of 1 lemon","200 g chopped hazelnuts","50 g lemon flavoring","50 g orange flavoring","Gingerbread wafers","1 packet of baking powder"],"steps":["Bring the honey and sugar to the boil in a saucepan while stirring. Remove from the heat and let cool.","Sift the flour into a bowl.","Stir in the remaining ingredients.","Pour the honey mixture, then the baking powder into the flour. Stir and knead the dough until it cools down.","Roll out the dough.","Cut out the dough, and place on the gingerbread wafers.","Decorate with an almond, and transfer to a baking sheet.","Let cool for about a day","Bake at 180 °C for 15–20 minutes"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANuremberg_Gingerbread","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Lebkuchen-pile.jpg/960px-Lebkuchen-pile.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cnbrb","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Nune Soup","name":"Nune Soup","ingredients":["Fresh pepper","Fish","Locust beans, rinsed","Salt"],"steps":["Blend pepper the pepper to a paste. Boil it for few minutes.","Add the fish, locust beans, and salt to taste.","Stir and cook for few minutes.","Serve with pounded yam or akpu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANune_Soup","pageImageChecked":true},{"title":"Cookbook:Nonpareil Sauce (Hartshorne)","name":"Nonpareil Sauce (Hartshorne)","ingredients":["1 slice of ham, chopped fine","1 breast of roasted fowl, chopped fine","1 pickled cucumber, chopped fine","1 hard-boiled egg yolk, minced","1 anchovy, minced","1 tsp parsley, minced","1 shallot, chopped fine","200 ml catsup (ketchup)"],"steps":["Combine all the ingredients together.","Boil this mixture until warm and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANonpareil_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Nsima (Cornmeal Swallow)","name":"Nsima (Cornmeal Swallow)","ingredients":["2 cups maize flour (cornmeal)","4 cups water"],"steps":["Measure out the maize flour and set it aside.","In a large cooking pot, bring the water to a boil.","Once the water is boiling, reduce the heat to low and gradually add the maize flour to the pot while stirring continuously with a wooden spoon or a stiff whisk. Make sure to pour the flour in a slow, steady stream to prevent clumping.","Keep stirring the mixture vigorously to combine the maize flour and water thoroughly. This step is crucial to avoid lumps from forming. Continue stirring for about 5 minutes until the mixture starts to thicken.","Increase the heat to medium-low and cover the pot with a lid. Allow the mixture to cook for about 10–15 minutes. This cooking time allows the maize flour to cook fully and eliminates the raw taste.","Remove the lid and stir the mixture again, making sure to scrape the sides and bottom of the pot to prevent sticking or burning.","Continue cooking the nsima, stirring frequently, for another 10–15 minutes until it reaches the desired consistency. It should have a thick, smooth texture similar to mashed potatoes or stiff porridge. If it's too thick, you can add a little more water and continue stirring until you achieve the desired consistency.","Once the nsima is cooked to your liking, remove it from the heat and let it sit for a few minutes to cool slightly before serving.","Serve the nsima hot with your choice of relishes such as meat, vegetables, or fish. Popular relishes include chicken stew, beef and vegetable stew, fried fish, or a variety of sautéed greens."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANsima_(Cornmeal_Swallow)","pageImageChecked":true},{"title":"Cookbook:Nshima","name":"Nshima","ingredients":["3 cups of Mealie Meal/ White Cornmeal","1 Litre Boiling water","1 1/2 cups Cold Water"],"steps":["Boil 1 Litre of water in advance, in a Kettle or Sauce pan.","Once the water boils, combine 1 cup of Cornmeal or Meal as we call it, with 1 1/2 cups of cold water in a sauce pan, to make a smooth paste. A flat cooking stick is ideal for this.","Transfer the Cornmeal paste to the stove (set at medium high heat), and then slowly pour about 700ml of boiling water into the saucepan, stirring continuously, making sure the mixture is smooth and well combined.","This should lead to a smooth porridge, almost creamy. Allow this to boil for at least 10 minutes, covered.","Remove the cover after 10 minutes and begin to add the remaining Cornmeal to the porridge, a little at a time, making sure it is well combined, before adding some more.","The porridge should stiffen up quickly with each addition of Cornmeal, and you will need to exert a bit of muscle to mix this well, smoothing out any lumps that form in the process","Remove from the stove after the 10 minutes, and using a smooth serving spoon, scoop out the Nshima, one lump at a time and transfer into your serving dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANshima","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Nshima_and_Fish_traditionally_prepared.jpg/960px-Nshima_and_Fish_traditionally_prepared.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mwiya5","licence":"CC BY-SA 4.0"},{"title":"User:NoraVisser/Classic Banana Bread","name":"User:NoraVisser/Classic Banana Bread","ingredients":["3 very ripe bananas (about 1½ cups mashed)","⅓ cup (75 g) unsalted butter, melted and cooled","¾ cup (150 g) granulated sugar","1 large egg, beaten","1 teaspoon vanilla extract","1 teaspoon baking soda","¼ teaspoon fine salt","1½ cups (190 g) all-purpose flour"],"steps":["Preheat oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter or non-stick spray.","In a large mixing bowl, mash the peeled bananas thoroughly with a fork until smooth with only small lumps remaining.","Stir the melted butter into the mashed banana until fully combined.","Mix in the sugar, beaten egg, and vanilla extract.","Sprinkle the baking soda and salt over the mixture and stir to combine.","Add the flour all at once and fold gently with a spatula until just combined. Do not overmix — a few streaks of flour are fine.","Fold in any optional add-ins (chocolate chips, nuts, or cinnamon) if using.","Pour the batter into the prepared loaf pan and smooth the top.","Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.","Remove from oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing."],"url":"https://en.wikibooks.org/wiki/User%3ANoraVisser%2FClassic_Banana_Bread","pageImageChecked":true},{"title":"User:NoraVisser/Lemon Blueberry Scones","name":"User:NoraVisser/Lemon Blueberry Scones","steps":["Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.","In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.","Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.","In a small bowl, whisk together the heavy cream, egg, and vanilla extract.","Pour the cream mixture over the flour mixture and stir gently with a fork until just combined. Do not overmix.","Fold in the blueberries gently — if using frozen berries, work quickly to prevent streaking.","Turn the dough out onto a lightly floured surface. Pat it into a circle about 1 inch (2.5 cm) thick.","Cut the circle into 8 wedges using a sharp knife or bench scraper.","Place the wedges on the prepared baking sheet, spaced about 2 inches apart. Brush the tops lightly with heavy cream.","Bake for 18–22 minutes, until golden brown on top and bottom.","Cool on the pan for 5 minutes, then transfer to a wire rack.","Prepare the glaze by whisking together powdered sugar and lemon juice until smooth. Drizzle over slightly warm scones."],"url":"https://en.wikibooks.org/wiki/User%3ANoraVisser%2FLemon_Blueberry_Scones","pageImageChecked":true},{"title":"User:NoraVisser/Creamy Tomato Basil Soup","name":"User:NoraVisser/Creamy Tomato Basil Soup","ingredients":["2 tablespoons olive oil","1 medium yellow onion, roughly chopped","4 garlic cloves, minced","2 cans (28 oz / 800 g each) whole peeled tomatoes, preferably San Marzano","1½ cups (360 ml) vegetable broth or chicken broth","1 teaspoon sugar (optional, to balance acidity)","½ teaspoon dried oregano","¼ teaspoon red pepper flakes (optional)","Salt and black pepper, to taste","½ cup (120 ml) heavy cream","¼ cup (10 g) fresh basil leaves, loosely packed, plus more for garnish"],"steps":["Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, for 6–8 minutes until softened and translucent.","Add the garlic and cook for 1 minute until fragrant.","Add the canned tomatoes (with juices), broth, sugar (if using), oregano, and red pepper flakes. Stir to combine.","Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.","Remove from heat. Add the fresh basil leaves.","Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer in batches to a countertop blender and blend until smooth, then return to the pot.","Stir in the heavy cream and heat over low heat for 2–3 minutes. Do not boil after adding cream.","Season with salt and black pepper to taste.","Ladle into bowls and garnish with fresh basil leaves and a drizzle of cream if desired."],"url":"https://en.wikibooks.org/wiki/User%3ANoraVisser%2FCreamy_Tomato_Basil_Soup","pageImageChecked":true},{"title":"Cookbook:Oatmeal Raisin Cookies","name":"Oatmeal Raisin Cookies","ingredients":["¾ cup butter, applesauce, equal parts butter and vegetable oil, or shortening","1 ¼ cup brown sugar, firmly packed","1 egg","⅓ cup water or milk","1 ½ tsp vanilla","3 cup raw oats (rolled or quick/old fashioned)","1 cup all-purpose flour","½ tsp baking soda","½ tsp salt","¼ tsp cinnamon","1 cup raisins","¾ cup walnuts, chopped"],"steps":["Heat oven to 350°F.","Lightly grease cookie sheet with oil, shortening, or butter.","Combine your choice of fat (butter, apple sauce, butter/vegetable oil mix, or shortening), brown sugar, egg, milk, and vanilla; beat with mixer on high speed to blend well.","Combine oats, flour, baking soda, salt and cinnamon; add to shortening mixture and combine until just blended.","Stir in raisins and nuts.","Drop by rounded tablespoonfuls onto greased cookie sheet, 2 inches apart.","Bake for 10–13 minutes, or until lightly browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Raisin_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Oatmeal_Raisin_cookie.jpg/960px-Oatmeal_Raisin_cookie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Oat Porridge","name":"Oat Porridge","ingredients":["½ cup (45 g) rolled oats or other grain","¾ cup (180 ml) water","¾ cup (180 ml) milk"],"steps":["Mix oats and water, then bring to the boil, covered with a lid.","Once bubbling, stir and reduce temperature to the lowest possible to maintain simmering. Replace lid and watch carefully to prevent boiling over.","Stir every minute or so. After five minutes, remove lid, stir thoroughly and add milk.","Mix through, and keep stirring until fully mixed.","Serve and add raisins, sugar, brown sugar, maple syrup, a pinch of salt, honey or inverted sugar syrup to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOat_Porridge","photo":"https://upload.wikimedia.org/wikipedia/commons/7/72/Oat_porridge_in_Ghana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Edithobayaa1","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Oatmeal Banana Waffle","name":"Oatmeal Banana Waffle","ingredients":["2 cups oatmeal","2 cups water","½ banana","2 tablespoons powdered milk","2 tablespoons olive oil","½ teaspoon salt"],"steps":["Turn waffle iron on high.","Put all ingredients in a blender and blend on high until the contents are smooth. Let the mixture sit for 10–15 minutes.","Spray the waffle iron with non-stick cooking spray.","Pour some of the batter onto the waffle iron. Cook for about 10 minutes. Repeat until you are out of batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Banana_Waffle","pageImageChecked":true},{"title":"Cookbook:Oatmeal Chocolate Chip Cookies III","name":"Oatmeal Chocolate Chip Cookies III","ingredients":["1 stick butter, softened","⅓ cup white granulated sugar","½ cup brown sugar","1 egg","½ tsp vanilla extract","½ tsp salt","½ tsp baking soda","1 cup plus 2 tbsp flour","¼ cup rolled oats (oatmeal)","½ cup chocolate chips"],"steps":["Preheat oven to 375°F.","Cream together butter and sugars.","Add egg and vanilla and mix.","Add salt, baking soda, and flour; mix.","Mix in oatmeal.","Mix in chocolate chips.","Scoop cookies onto a greased or parchment-lined baking sheet.","Bake 9–11 minutes at 375°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Chocolate_Chip_Cookies_III","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dd/Ginny%27s_Toll_House_Cookies_Alc1.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alcinoe","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Oatmeal Cookies II","name":"Oatmeal Cookies II","ingredients":["&frac34; cup (160 g) vegetable oil","1&frac12; cup (300 g) brown sugar","&#8531; cup (80 ml) water","1 tsp vanilla extract","3 cups (275 g) rolled oats","1 cup (145 g) white flour","1 tsp salt","&frac12; tsp baking soda"],"steps":["Put the oil, sugar, water, and vanilla together in a bowl. Mix well.","Add the oats, flour, salt, and baking soda.","Place on a greased baking sheet in lumps about 1 inch across and about 3 inches apart.","Bake at 191 °C (375 °F) for 10–12 minutes, and serve when the cookies have begun to brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Cookies_II","pageImageChecked":true},{"title":"Cookbook:Oatmeal Chocolate Chip Cookies I","name":"Oatmeal Chocolate Chip Cookies I","ingredients":["2 eggs","⅔ cup (150 g) shortening","1 cup (240 g) brown sugar","2 tablespoons milk","Vanilla extract","1 pinch salt","1 ½ cups (350 g) all-purpose flour","1 teaspoon baking powder","½ teaspoon baking soda","1 teaspoon ground cinnamon","1 cup (240 g) rolled oats","¼ cup (60 g) chocolate chips","¼ cup (60 g) walnuts"],"steps":["In a large bowl beat eggs lightly to break the yolks, then mix in the shortening—you should have a loose mixture.","Mix in the brown sugar, milk, vanilla, and salt.","Mix the flour, baking powder, soda, cinnamon, and oatmeal together in another bowl.","Mix the wet and dry mixes together to get a soft dough.","Stir in chocolate chips and walnuts.","Make balls and place onto a greased or parchment-lined baking sheet. Bake in an oven prheated to 180°C (350°F) for 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Chocolate_Chip_Cookies_I","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Oatmeal Muffins","name":"Oatmeal Muffins","ingredients":["1 cup (240 ml) rolled oats","1 cup (240 ml) cultured buttermilk","1 egg","¼ cup (60 ml) margarine","1 cup (240 ml) all-purpose flour","1 teaspoon baking powder","½ teaspoon baking soda","¼ teaspoon salt","¾ cup (180 ml) brown sugar","¼ cup (60 ml) coconut"],"steps":["Stir rolled oats and buttermilk together in a mixing bowl.","Combine flour, coconut, brown sugar, baking powder, baking soda, and salt in another mixing bowl. Stir together to mix. Make a well in the center.","Add egg and margarine to oat mixture. Mix well.","Pour all at once into flour mixture. Stir just to moisten.","Fill muffin cups ¾ full.","Bake at 400°F (200°C) for 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Vegan_oatmeal_chocolate_chip_muffins.jpg/960px-Vegan_oatmeal_chocolate_chip_muffins.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caroline Hadilaksono","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Oatmeal Cookies I","name":"Oatmeal Cookies I","ingredients":["¾ cup (180 g) shortening","1 cup (240 g) brown sugar","½ cup (120 g) white sugar","1 egg","¼ cup (60 ml) water","1 teaspoon vanilla","3 cups (700 g) rolled oats","1 cup (240 g) all-purpose flour","½ teaspoon baking soda","¼ teaspoon salt","1 cup raisins (optional)"],"steps":["Using a mixer, cream together the shortening, brown sugar, white sugar, egg, water and vanilla until light and fluffy (about 10 minutes on high).","In a mixing bowl, mix together the oats, flour, baking soda, and salt.","Add dry ingredients into wet, mix well using mixer.","Stir in raisins if using.","Scoop the portions out—this recipe makes 20 cookies, so make 20 portions.","Bake at 350°F (180°C) for 8–10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Cookies_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Oatmeal_cookies_on_a_plate.jpg/960px-Oatmeal_cookies_on_a_plate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Prodromou","licence":"CC0"},{"title":"Cookbook:Nutty Buddy Chocolate Cookie Bars","name":"Nutty Buddy Chocolate Cookie Bars","ingredients":["¾ cups (1½ sticks) butter","3 cups graham cracker crumbs","2 cans (14 ounces) sweetened condensed milk","3 cups (12 ounces) chocolate chips","1 cup pecan pieces or chopped pecans","⅓ cup sliced (not slivered) almonds"],"steps":["Preheat the oven to 350°F.","Place butter in microwave-safe dish, cover with a paper towel and microwave on high, for about 45 seconds, or until melted. Remove carefully and stir to melt completely.","Place the graham-cracker crumbs in a metal 13-by-9-inch baking pan.","Pour melted butter over crumbs, and stir and fold until all the crumbs are moistened with the butter. Press crumbs firmly and evenly into the bottom of the pan.","Pour the sweetened condensed milk over the crumb crust. Spread to the edges with the back of a spoon.","Top evenly with chocolate chips, pecans, and almonds. Press down with a fork.","Bake, uncovered, for 25–35 minutes or until bubbling slightly along the edges.","Remove from oven and cool to room temperature.","Refrigerate until firm for 1–2 hours before slicing.","Store at room temperature, covered with foil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANutty_Buddy_Chocolate_Cookie_Bars","pageImageChecked":true},{"title":"Cookbook:Oat Bran Cereal","name":"Oat Bran Cereal","ingredients":["2 tbsp oat bran","1 cup water","⅛ tsp salt"],"steps":["Boil water.","Stir in oat bran and salt","Reduce heat and cook for 4–6 minutes"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOat_Bran_Cereal","pageImageChecked":true},{"title":"Cookbook:Nutty Brownie Bars","name":"Nutty Brownie Bars","ingredients":["1 regular package brownie mix","3 tablespoon vegetable oil","1 cup sweetened condensed milk","½ cup chopped almonds","¼ cup chopped walnuts","10 miniature chocolate coconut candy bars, chopped"],"steps":["Prepare brownie mix according to package directions, reducing oil to 3 tablespoons.","Pour into lightly greased 9-by-3-inch pan.","Spread condensed milk over the brownie batter.","Sprinkle with chopped nuts and candy bars.","Bake at 350°F for 35–38 minutes or until done.","Cool completely and cut into bars."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANutty_Brownie_Bars","country":"United States","pageImageChecked":true},{"title":"Cookbook:Oaties","name":"Oaties","ingredients":["8 oz self raising flour","2 tsp baking powder","8 oz rolled oats","4 oz white sugar","6 oz black treacle","8 oz butter/margarine"],"steps":["Put the butter or margarine, sugar, and treacle into a saucepan. Stir over low heat until the fat and sugar have melted.","Add the oats, flour, and baking powder and combine thoroughly.","Press into two well greased 7-inch round cake tins.","Bake in the centre of a moderate oven at 180°C (350°F / gas mark 4) for 20–25 minutes or until cooked through (test with a skewer).","Mark into slices whilst warm.","Allow to become almost cold in the tin before removing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOaties","pageImageChecked":true},{"title":"Cookbook:Oatmeal Chocolate Chip Cookies II","name":"Oatmeal Chocolate Chip Cookies II","ingredients":["3 sticks (12 oz / 340 g) butter, softened to room temperature","1 box (16 oz / 450 g) brown sugar","1 cup white sugar","½ cup water","2 eggs","1 teaspoon vanilla","2 cups all-purpose flour","2 teaspoons baking soda","12 oz (340 g) semi-sweet chocolate chips","8 cups rolled oats"],"steps":["Cream butter and both kinds of sugar with an electric mixer until smooth.","Combine the water, eggs, and vanilla in a separate container.","Gradually beat the egg mixture into the butter mixture until smooth.","Combine the flour and baking soda, then sift this mixture into the butter mixture. Mix to form a dough.","Use a sturdy mixing spoon to stir in the chocolate chips and 6 cups of the oats.","Stir in additional oats until the dough is stiff and almost crumbly.","If desired, chill dough until ready to bake.","Scoop teaspoon-sized balls of dough and place on a greased or parchment-lined cookie sheet.","Bake in a preheated 350°F (175C) oven for about 10 minutes, until a toothpick inserted into the cookies comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Chocolate_Chip_Cookies_II","pageImageChecked":true},{"title":"Cookbook:Oat Milk (Homemade)","name":"Oat Milk (Homemade)","ingredients":["½ cup oats","2 liters water"],"steps":["Put oats in a blender. Blend the oats to the finest powder you can get","Add as much of the water as possible to the blender. Blend some more.","Strain the mixture into a jug, and add the rest of the water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOat_Milk_(Homemade)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Oat_milk_glass_and_bottles.jpg/960px-Oat_milk_glass_and_bottles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shisma","licence":"CC BY 4.0"},{"title":"Cookbook:Oatmeal Stout Brownies","name":"Oatmeal Stout Brownies","ingredients":["1 cup all-purpose flour","¾ cup unsweetened cocoa powder","¼ teaspoon salt","6 tablespoons unsalted room temperature butter, cut into cubes","8 ounces dark bittersweet chocolate, chopped","¾ cup white chocolate chips","4 large eggs, at room temperature","1 ½ cup superfine or granulated sugar","1 ¼ cups (10 ounces) oatmeal stout beer (room temperature)","1 cup semi-sweet chocolate chips","1 package (8 ounces) cream cheese, softened","⅓ cup superfine or granulated sugar","½ teaspoon vanilla extract","1 large egg"],"steps":["Preheat the oven to 375°F. Line a 9 x 13-inch baking pan with nonstick foil (or grease and flour, or parchment paper…your call).","In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Set aside.","Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat.","In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined.","Beat reserved flour mixture into melted chocolate mixture. Whisk in stout beer. The batter will seem a bit thin. Pour into prepared baking pan. Drop semisweet chocolate chips evenly on top of batter (some will sink in).","Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Gradually beat in sugar. Beat in vanilla and 1 egg just until blended.","Pour cream cheese mixture over brownie batter in pan; cut through mixture with knife several times for marbled design.","Bake for 25–35 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean.","Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOatmeal_Stout_Brownies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Oatmealstoutbrownies.jpg/960px-Oatmealstoutbrownies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JRStutler","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Nyama Choma (Tanzanian Barbecue)","name":"Nyama Choma (Tanzanian Barbecue)","ingredients":["1 kg goat/lamb/beef/chicken meat, cut into thick chunks","¼ cup oil","1 onion, chopped","1 heaped tbsp crushed fresh ginger","1 heaped tbsp crushed garlic","1 heaped tbsp grated raw papaya for tenderness","¼ cup light soy sauce","Juice of 2 limes","2 tsp freshly crushed black pepper","½ cup fresh chopped parsley","1 tsp paprika powder","½ tsp turmeric powder","1 tsp curry powder","½ tsp salt"],"steps":["To keep the meat juicy and tender, clean it and preserve any extra fat on it. Place the meat in a glass or plastic dish.","Blend the remaining ingredients, then pour the resulting mixture over the meat.","Allow mixture to settle into the meat, then thoroughly massage it into the meat. Cover and marinate in the refrigerator for at least 4–5 hours.","To bring the meat to room temperature for cooking, remove it from the refrigerator approximately an hour beforehand.","Light a charcoal grill and let it burn until the coals are completely covered with white ash.","Place a wire rack over the coals, add the meat, and cook until it has a little singe and color. To ensure equal cooking on all sides, turn meat frequently. Use a fresh brush and some oil or marinade to flavor the meat and keep it from drying out while it cooks.","To allow the inside of the meat to cook slowly and effectively, wrap it in a packet of foil. Or, keep grilling until the food is done to your liking.","Once the meat is done, use a sharp knife to cut it into bite-sized pieces.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANyama_Choma_(Tanzanian_Barbecue)","country":"Tanzania","pageImageChecked":true},{"title":"Cookbook:Oat Rice","name":"Oat Rice","ingredients":["2 cups (480 ml) uncooked rice","3½ cups (840 ml) oat milk"],"steps":["Wash the rice and drain the water.","Pour the oat milk and rice into a pot.","Put the pot on the stove, and cook over medium heat for about 5 minutes or until foam appears.","Start stirring the mixture with a spoon, and continue stirring until the mixture boils.","Reduce the heat to low and simmer, stirring, until almost all the liquid is gone.","Remove from the heat and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOat_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Ask_for_Thurbers%27_hominy%2C_shredded_maize%2C_oat_meal%2C_farina%2C_tapioca%2C_sago%2C_rice%2C_flour%2C_bird_seed%2C_etc._etc._-_DPLA_-_715fd1b58f2d5861cdecfc19449efc4c_%28page_2%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"Cookbook:Nyama Yemombe (Zimbabwean Beef Stew)","name":"Nyama Yemombe (Zimbabwean Beef Stew)","steps":["If the meat is tough, you can simmer it in salted water until tender (30–45 minutes), then drain and set aside.","In a large pot or pan, heat the oil over medium heat. Add onion, garlic, and ginger, and cook for 1 minute while stirring.","Add the beef to the pot. Fry for about 10 minutes until browned on all sides.","Stir in the chopped tomatoes, then let them cook down until soft.","Add tomato paste, stock cube, paprika, and curry powder. Mix thoroughly.","Add water, cover the pot, and reduce heat to low. Let it simmer for 30–45 minutes, or until beef is soft and sauce has thickened.","Add chopped green pepper in the last 5 minutes of cooking.","Season with salt to taste.","Garnish with coriander, and serve with rice, porridge, or potato."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ANyama_Yemombe_(Zimbabwean_Beef_Stew)","country":"Zimbabwe","pageImageChecked":true},{"title":"Cookbook:One-Hour Thanksgiving Dinner","name":"One-Hour Thanksgiving Dinner","ingredients":["1 ea. 5–6 lb fully pre-cooked smoked turkey breast (see notes)","2 cans of desired vegetables","1–2 package(s) of instant potatoes or stuffing","1 package of 12 instant frozen biscuits","1 package of turkey gravy mix","Nonstick cooking spray or vegetable oil","1 pre-made pumpkin pie (optional)","1–2 cans cranberry sauce (optional)"],"steps":["Thaw the frozen turkey breast for one day in the refrigerator.","Preheat the oven to 350°F.","Remove turkey from bag and place in aluminum roasting pan. Spray the turkey with cooking spray, or rub the breast with it vegetable oil.","Place turkey breast in the oven on the middle rack, and cook for 15 minutes.","Begin preparing the gravy mix according to package directions.","Place the vegetables on the stove over low heat.","Prepare the instant potatoes or stuffing according to the package directions.","On a small pan lay out your frozen biscuits allowing them to touch one another. At this point the turkey breast should have been cooking for 30 minutes.","Place the frozen biscuits on the lower rack of the oven. The biscuits will cook just fine with the turkey in the oven and will be ready in 25&ndash;30 minutes. Check them after 20 minutes to be sure they do not burn.","Finish preparing your instant potatoes or stuffing, instant gravy, and vegetables. Place them in serving dishes if desired.","Place the cranberry sauce in a serving dish. If you are serving pie along with the dinner you will also need to place the pie on a serving dish. If a frozen pie has been purchased, follow the instructions for reheating","After 1 hour of cooking, remove the turkey and check the internal temperature with a thermometer to make sure it has reached 160°F (the minimum temperature necessary to kill any remaining bacteria).","Carve the turkey and serve with all of the prepared side dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOne-Hour_Thanksgiving_Dinner","pageImageChecked":true},{"title":"Cookbook:Onigiri","name":"Onigiri","ingredients":["100 ml (½ cup) uncooked Japanese-style short grain rice","Filling of choice, such as any of the following:","Umeboshi (pickled plums), stones removed","Canned tuna, mixed with mayonnaise and seasoned to taste with chopped leeks, soy sauce, or chilies; sour or salty flavours work well.","Cooked salmon","Cooked egg","Katsuobushi, moistened with a small amount of soy sauce","Nori sheets"],"steps":["Cook the rice according to package or rice cooker directions. Let cool just enough to handle with your hands.","While the rice is cooking, prepare your fillings.","Fill a bowl with salt water to rinse your fingers and season the onigiri. You can fill and shape the onigiri using two different methods:","Once the balls are reasonably cool, you need to protect them from drying out. The easiest way is to wrap them in cling wrap, or put them into an airtight plastic food container. When it is time to eat, take one rice ball, wrap it in a piece of nori, and eat away. If you don't mind soggy nori, you can wrap the balls in nori beforehand."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOnigiri","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Japanese_rice_balls_%28onigiri%29.jpg/960px-Japanese_rice_balls_%28onigiri%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"tednmiki","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Onion Chutney","name":"Onion Chutney","ingredients":["2 tsp oil","2 tbsp channa dhal","2 medium-sized red onions, coarsely chopped","3 pieces of coconut, each 1x1 inch","1 tsp tamarind paste","4–6 dried red chile peppers","Salt to taste"],"steps":["In a shallow pan, heat the oil. Add the chana dal, and stir until the dal is roasted.","Add the onions, and stir fry them till they become transparent and the edges turn golden brown. Turn off the heat and let them cool for a few minutes.","When cooled, blend together the onion mixture, coconut, chillies, tamarind, and salt until it makes a smooth paste. Add a few teaspoons of water if necessary."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOnion_Chutney","country":"India","pageImageChecked":true},{"title":"Cookbook:Olive Oil Bread","name":"Olive Oil Bread","ingredients":["½ cup warm water (110°F / 45°C)","2 ¼ teaspoons active dry yeast","1 teaspoon white granulated sugar","1 teaspoon salt","4 tablespoons olive oil","2 ½ cups all-purpose flour"],"steps":["In a large bowl mix together the warm water, yeast, sugar, salt, and olive oil.","Stir in 2 cups of the flour in order to make a soft ball.","Knead in additional flour so that dough is soft and not sticky.","Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.","Punch down dough, and form into ball or loaf shape.","Place onto a greased cookie sheet. Cover and let rise for 15–20 minutes.","Preheat the oven to 375° F (190°C).","Bake in the preheated oven for 30–40 minutes, until golden brown.","For a glazed, shiny effect, brush one egg white and one tablespoon of water (mixed) onto the bread 5 minutes before completion."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOlive_Oil_Bread","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Garlic_bread_%26_Grissini%2C_served_with_extra_virgin_oliver_oil_and_butter_%284645296340%29.jpg/960px-Garlic_bread_%26_Grissini%2C_served_with_extra_virgin_oliver_oil_and_butter_%284645296340%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matt @ PEK from Taipei, Taiwan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:One Cup Chai","name":"One Cup Chai","ingredients":["¾ cup water","1 tablespoon milk","1 tablespoon honey","1 teaspoon earl grey tea leaves","6 cardamom seeds","8 cloves","3 black peppercorns","1 cinnamon stick (or ½ teaspoon of cinnamon sugar)"],"steps":["Place the water in a pot on the stovetop on the lowest setting, or just below a boil. The more you let evaporate, the stronger the chai's flavor will be.","Stir, occasionally smelling or tasting a bit of the chai. If the spices are not strong enough, then let it brew longer or add more spices. Usually, it takes 5–10 minutes for all of the spices to let their flavor out.","Once you are satisfied with the spices, add the tea. Depending on how long you leave the tea in, it will be stronger.","At this point, the chai is probably a bit strong and may have a bitter flavor (though the honey will often make it a bit sweeter). Bring the chai to a simmer at this point, so that the milk doesn't make it too cold. Don't cook it too much—it may all evaporate or the spices may overpower it!","Take the pot off of the stove. Put a strainer on top of an empty pot or pan. Dump your concoction into the strainer, so that all the liquid pours into the pot or pan below it. Put the hot pan or pot back on the stove so it doesn't crack or melt your counter top.","Pour some milk in a mug/teacup. Then pour the strained tea into the milk (we do this so the milk is not scalded and flavorless).","If it is too bitter, consider adding a little bit of honey or making changes to the ingredients list."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOne_Cup_Chai","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Haldiram%27s_Chai.jpg/960px-Haldiram%27s_Chai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vansh Soni","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Olive Ascolane (Stuffed Fried Olives)","name":"Olive Ascolane (Stuffed Fried Olives)","steps":["Cook the pork and chicken breast in your favorite tomato gravy recipe.","Remove cooked, cooled meats from the sauce and grind them using a meat grinder or food processor.","Add the remaining filling ingredients to the ground meat mix (do not over-process). Mix the ingredients into the meat and put into the refrigerator to cool for at least one hour.","Remove the mixture from refrigerator and roll meat into balls about the size of a small walnut. Put half of an olive on each side of the rolled ball.","Flour each ball, dip in beaten egg, then dip in bread crumbs.","Arrange olive balls on a tray. Fry them quickly in about ½ inch of canola oil until golden brown.","Drain and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOlive_Ascolane_(Stuffed_Fried_Olives)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Okonomiyaki (Japanese Savory Pancake)","name":"Okonomiyaki (Japanese Savory Pancake)","steps":["Mix flour, water and eggs until smooth (about 25–30 strokes with a spoon or whisk; do not overmix.)","Gently fold in cabbage, green onions and cheese.","Heat a griddle or non-stick frying pan over medium heat. When pan is hot, add 1 tablespoon oil.","Add ⅓ cup of batter and flatten slightly. Fry for 2–3 minutes.","When pancake is golden brown on bottom, add toppings (chicken, bacon or beef, or other topping of your choice), and press into the batter slightly. Turn the pancake and fry for five minutes or until golden brown on other side.","Turn once more and fry topping side up for another minute.","To serve, place the okonomiyaki on a plate, top with bottled sauce, nori, and/or bonito flakes. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOkonomiyaki_(Japanese_Savory_Pancake)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Okonomiyaki_-a_Japanese_savory_pancake_in_Osaka%2C_Japan.jpg/960px-Okonomiyaki_-a_Japanese_savory_pancake_in_Osaka%2C_Japan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joli Rumi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Omelette of Breadcrumbs","name":"Omelette of Breadcrumbs","ingredients":["4 eggs","1 clove of garlic, minced","Parsley, finely chopped","25 grams breadcrumbs","Salt","Olive oil"],"steps":["Beat the eggs, adding finely chopped garlic and parsley successively.","Add breadcrumbs, making sure the mixture is uniform.","Cook the omelette over low heat with a few drops of cooking oil to prevent sticking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOmelette_of_Breadcrumbs","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Tortilla_de_pan_rallado.jpg/960px-Tortilla_de_pan_rallado.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel Capilla","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Okpa (Boiled Bambara Bean Pudding)","name":"Okpa (Boiled Bambara Bean Pudding)","ingredients":["Banana leaves or food- and heat-safe plastic bags","3 cigar cups (450 g / 1 lb) of okpa flour (ground bambara beans)","4 small stock cubes, crushed","Salt, to taste","15 tablespoons palm oil","Habanero pepper, to taste","1.2 L lukewarm water"],"steps":["Thoroughly wash the banana leaves using water and salt.","Sift the okpa flour into a large bowl, and mix in the crushed stock cubes and salt. Add the palm oil, and mix very well with a wooden spoon.","Start adding the lukewarm water to the mixed okpa flour, mixing very well until there are no lumps. After ensuring that there are no lumps, add enough lukewarm water so that the okpa will not be hard as stone when it is done.","Stir in the sliced habanero pepper, and adjust the seasoning as needed.","Scoop some okpa mixture into transparent nylon or banana leaves—avoid adding too much—and tie them closed.","Set some water to boil on the stove in a big pot. Ensure the water is boiling before putting in your okpa.","Boil the okpa for about 1 hour before checking it. The okpa will be solid when fully cooked.","Serve with custard, oatmeal, or pap."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOkpa_(Boiled_Bambara_Bean_Pudding)","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9d/Okpa_for_sale.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nzagha David Eze","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ogolale (Mashed Yam and Plantain)","name":"Ogolale (Mashed Yam and Plantain)","ingredients":["Yam","Unripe plantain","Salt","Palm oil"],"steps":["Boil the yam and plantain in a pot of salted water until cooked through.","Drain the water, and transfer the cooked yam and plantain to a clean container.","Use a spoon or spatula to mash the yam and plantain.","Mix in the palm oil.","Adjust seasoning to taste, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOgolale_(Mashed_Yam_and_Plantain)","pageImageChecked":true},{"title":"Cookbook:Obe Eja Kika (Nigerian Smoked Fish Stew)","name":"Obe Eja Kika (Nigerian Smoked Fish Stew)","ingredients":["Fresh, hard tomatoes","Fresh habanero pepper (ata rodo)","5 large red tatashe peppers","2 green bell peppers (optional)","About 3 big onions","¼ cup palm oil","½ cup vegetable oil","2 tablespoons fish powder","Shrimp seasoning powder","Salt","Stock cube","Smoked panla fish, cleaned","Scent leaf (nchawu effirin)"],"steps":["Coarsely grind the tomatoes, habanero pepper, tatashe, green bell peppers, and onions.","Heat the palm oil and vegetable oil in a pot. Add the ground pepper mix, and cook, stirring, for about 10–15 minutes.","Stir in the fish seasoning powder, shrimp powder, salt, and stock cube. Add the panla fish, and stir.","Add some water to loosen up the stew, stir, and simmer for 10–15 minutes on low heat.","Stir in the scent leaf, and remove from the heat.","Serve with rice, pasta, or boiled yam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AObe_Eja_Kika_(Nigerian_Smoked_Fish_Stew)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Okra Plantain Porridge","name":"Okra Plantain Porridge","ingredients":["1 unripe plantain, peeled and diced","1 cup water","1 dried catfish, cleaned","1 stock cube","2 onions, sliced","200g palm oil","100g okra, grated","20g ugu leaves, rinsed and chopped","¼ tsp salt","1 tablespoon chile-tomato purée (see note)"],"steps":["Combine the plantain and water in a saucepan. Bring to a boil, then simmer for 3–5 minutes.","Add the catfish, stock cube, onions, palm oil, okra, and ugu leaves. Stir until a porridge is formed, then cook for an additional 5 minutes.","Season with the salt and chile-tomato. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOkra_Plantain_Porridge","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Okpo Ogede (Plantain Moi-Moi)","name":"Okpo Ogede (Plantain Moi-Moi)","ingredients":["4 overripe plantains","1 cup plantain flour","1 medium sized onion","2 tablespoons ground crayfish","⅓ cup water","Salt to taste","1 teaspoon palm oil or to taste"],"steps":["Blend the plantains, plantain flour, onion, and crayfish together with a little water.","Transfer the mixture to a bowl, then mix in salt and palm oil.","Divide the mixture between molds, such as ramekins or aluminum pouches.","Place the filled molds in a steamer basket over boiling water. Cook until set.","Serve with custard, oatmeal, and/or cooked ground corn (akamu)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOkpo_Ogede_(Plantain_Moi-Moi)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Plantain_Moin_Moin.jpg/960px-Plantain_Moin_Moin.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Omu Tuo (Ghanian Mashed Rice)","name":"Omu Tuo (Ghanian Mashed Rice)","ingredients":["1 cup white long-grain rice","1 pinch of salt","1–2 tbsp butter","2 cups water"],"steps":["If desired, rinse the rice well to eliminate excess starch. This step is optional as the starch contributes to the desired stickiness of the rice.","Combine the rice, butter, and salt in a pot with water. Cook over low heat, allowing the rice to slowly simmer until all the water is absorbed and the rice reaches a soft texture.","Using a wooden spoon, begin pounding the rice in the pot, alternating from one side to the other. Repeat this process until the rice transforms into a mushy consistency.","Transfer the mashed rice to a moistened bowl and gently swirl it until a bowl shape is formed.","Serve with peanut stew or any other soup of your preference"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOmu_Tuo_(Ghanian_Mashed_Rice)","pageImageChecked":true},{"title":"Cookbook:Obuwunga (Ugandan Traditional Bread)","name":"Obuwunga (Ugandan Traditional Bread)","ingredients":["2 cups millet flour or cornmeal","½ teaspoon salt","Water, as needed"],"steps":["In a bowl, combine the millet flour or cornmeal with the salt.","Gradually add water to the flour, mixing it with a mixing stick or spoon until it forms a smooth and thick dough. The amount of water needed may vary, so add it gradually until the right consistency is achieved.","Once the dough is ready, form it into a round or oval shape, smoothing the surface with wet hands.","In a pot, add some water and place a steaming rack at the bottom. Alternatively, you can use banana leaves to line the pot to prevent sticking.","Carefully place the shaped dough on the steaming rack or banana leaves.","Cover the pot with a lid and steam the bread over medium heat for about 30–40 minutes, or until the bread is cooked and firm.","Remove the bread from the pot and let it cool for a few minutes before serving.","Serve with various stews and dishes, using the bread to scoop up the stews."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AObuwunga_(Ugandan_Traditional_Bread)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Ofe Owerri","name":"Ofe Owerri","ingredients":["1 kg assorted meat (beef, goat, cow tripe, etc.)","4–6 seasoning cubes","3–4 cups water","500 g dryfish, smoked fish, or stockfish","1 cup cocoyam paste","1 cup palm oil","3 tablespoons ground crayfish","2 tablespoons ogiri (fermented melon seed paste)","Fresh bell pepper or chile pepper","1 cup okazi or uziza leaves, thinly sliced","2 cups ugu leaves, chopped"],"steps":["Clean the meats and dryfish, and cut into pieces.","Simmer the meat with seasoning cubes and water in a pot until tender. Add stockfish and dried fish.","Stir in the cocoyam paste to thicken the soup, making sure it's well incorporated.","Stir in the palm oil, crayfish, ogiri, and pepper. Simmer for 5–10 minutes.","Add okazi leaves, and simmer for 3 minutes.","Stir in ugu leaves, and simmer for 2–3 minutes.","Taste and adjust seasoning. Serve hot with pounded yam or fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOfe_Owerri","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Ofe Onugbu (Bitter Leaf Soup)","name":"Ofe Onugbu (Bitter Leaf Soup)","ingredients":["1–2 cups bitterleaf","300 g assorted meat (beef, tripe, cow skin)","1 small piece stockish (optional)","1–2 pieces dried fish (optional)","2–3 tablespoons palm oil","1 tablespoon ground crayfish","2-3 Seasoning cubes","1-2 tablespoons Salt (to taste)","1-2 tablespoons ground Pepper (fresh or dried)","1 tablespoon ogiri or iru (fermented locust beans, optional)","3–5 small cocoyam pieces or 2 tablespoons achi powder (as thickener)"],"steps":["Wash the bitter leaves thoroughly, squeezing and rinsing several times to reduce the bitterness. Set aside.","In a pot, combine the assorted meat, stockfish, dryfish, salt, seasoning cubes, and chopped onions. Cover with water, and simmer until the meat is tender.","Add palm oil and allow it to melt into the meat stock.","If using cocoyam, boil it separately, peel, blend into a paste, and stir into the soup as a thickener. If using achi or ofor powder, stir directly into the pot.","Stir in the ground crayfish, pepper, ogiri, and ground crayfish.","Stir in the washed bitter leaves.Allow to simmer for 5–10 minutes until the soup thickens and the flavors combine.","Taste and adjust seasoning as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOfe_Onugbu_(Bitter_Leaf_Soup)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Bitter_leaf_soup_%28Ofe_Onugbu%29.jpg/960px-Bitter_leaf_soup_%28Ofe_Onugbu%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edriiic","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Omo tuo","name":"Omo tuo","ingredients":["2 cups white rice, cleaned","5 cups water","1 tsp salt"],"steps":["After properly cleaning the rice, add it to a saucepan of water. When the rice is tender, add salt and bring to a boil. Give it a good five to seven minutes.","To make the rice smooth, mash it with a wooden spoon or a small pestle.","Pour cold water into a cup and place it near the pan. Transfer the rice to a serving dish after scooping it with wet hands and rolling it into balls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOmo_tuo","country":"Ghana","pageImageChecked":true},{"title":"Ofada stew","name":"Ofada stew","steps":["Wash and blend the green bell peppers, scotch bonnet, and one onion. The blend should not be too smooth; a slightly coarse texture is preferred."],"url":"https://en.wikibooks.org/wiki/Ofada_stew","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Nigeria_ofada.jpg/960px-Nigeria_ofada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Antoshananarivo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Orange Sherbet Smoothie","name":"Orange Sherbet Smoothie","ingredients":["2 large scoops of orange sherbet","1 large scoop of vanilla ice cream","6 ounces (170 g) Dr. Pepper (or equivalent) soda","1 large squeeze of chocolate syrup","Dash of lime juice","1 pinch of salt (optional)"],"steps":["Combine all the ingredients in a blender.","Blend until mixture is thin enough to pour out of blender into a glass.","Enjoy with a spoon and/or soda straw."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Sherbet_Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Pink_Berry_Frozen_Smoothie_Wth_Orange_Slice_%282795942099%29.jpg/960px-Pink_Berry_Frozen_Smoothie_Wth_Orange_Slice_%282795942099%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pink Sherbet Photography from USA","licence":"CC BY 2.0"},{"title":"Cookbook:Orange Chocolate Chip Muffins","name":"Orange Chocolate Chip Muffins","ingredients":["400 g (2 cups) self-raising flour","60 g butter","120 g (½ cup) granulated sugar","120 ml (½ cup) milk chocolate chips","120 ml (½ cup) white chocolate chips","2 eggs, beaten lightly","120 ml (½ cup) milk","120 ml (½ cup) orange juice","15 ml (1 Tbsp) orange rind"],"steps":["Preheat oven to 220°C (350°F).","Sift flour into bowl, then rub in butter.","Add sugar, chocolate bits, eggs, milk, orange juice, and orange rind.","Mix well.","Spoon heaped tablespoons of mixture into greased muffin pans.","Bake for 15&ndash;20 minutes until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Chocolate_Chip_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Chocolate_orange_muffins_%284964533960%29.jpg/960px-Chocolate_orange_muffins_%284964533960%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leszek Leszczynski","licence":"CC BY 2.0"},{"title":"Cookbook:Orange Julius","name":"Orange Julius","ingredients":["1 can (6 ounces/180 ml) of concentrated orange juice","1 cup (240 ml) milk","1 cup (240 ml) water","¼ cup (60 g) sugar (or less, to taste)","1 teaspoon vanilla extract","12 ice cubes"],"steps":["Place all ingredients in a blender","Blend thoroughly and serve immediately"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Julius","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Orange_Julius_Londonderry_Mall_2014.jpg/960px-Orange_Julius_Londonderry_Mall_2014.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rowanswiki","licence":"CC0"},{"title":"Cookbook:Orange-Glazed Sweet Potatoes","name":"Orange-Glazed Sweet Potatoes","ingredients":["1 pound sweet potatoes","¾ cup orange juice","½ cup firmly packed brown sugar","¼ tablespoon wheat germ","1 tablespoon margarine","2 tablespoons grated orange peel","1 teaspoon cinnamon","¼ teaspoon fresh grated nutmeg"],"steps":["Slice sweet potatoes about ⅛ inch thick and spread evenly in an 8-inch square baking dish.","Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg in bowl.","Pour liquid mixture over the sweet potatoes.","Cover dish with foil or lid. Bake for 1 hour at 350°F until potatoes are tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange-Glazed_Sweet_Potatoes","pageImageChecked":true},{"title":"Cookbook:Onion Dip","name":"Onion Dip","ingredients":["&frac12; medium onion (white or yellow), minced","1 tablespoon vegetable oil","1 instant vegetable bouillon cube (enough to make 1 cup of bouillon), crushed","&frac14; cup water","1 cup sour cream","&frac12; teaspoon onion powder","Salt to taste","Pepper to taste"],"steps":["In a small saucepan, sweat the onion gently with a pinch of salt and pepper until it becomes transparent.","Increase the heat and sauté until the onion becomes golden-brown and forms a sticky mass.","Add the water and crushed bouillon cube, and simmer until some of the water has evaporated and the liquid is thick.","Remove the pan from the heat and add the sour cream. Stir until smooth.","Add the onion powder and taste. Add salt and pepper if desired.","Refrigerate before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOnion_Dip","pageImageChecked":true},{"title":"Cookbook:Orange Bread","name":"Orange Bread","steps":["Cover grated orange peel with water and boil for 5 minutes.","Drain and rinse, discarding water.","Barely cover with cold water (about ¼ cup).","Add ½ cup sugar and cook until peel is tender and water is cooked away; cool.","Preheat the oven to 350°F (~175°C).","Mix thoroughly egg, 1 cup sugar, melted butter, baking powder, all-purpose flour, milk, and salt.","Add cooled peel to this mixture and mix well.","Pour into greased and floured 9 x 5 x 3 inch (23 x 13 x 8 cm) pan.","Bake in the preheated oven for about 55–65 minutes or until a toothpick comes out dry when inserted in the loaf."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Orange_bread_-_January_2024_-_Sarah_Stierch_02.jpg/960px-Orange_bread_-_January_2024_-_Sarah_Stierch_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Orange Brulée","name":"Orange Brulée","ingredients":["1 large navel orange","1 large Cara Cara orange","1 tablespoon unsalted butter, melted","2 tablespoons brown sugar","1 pinch cinnamon","Vanilla yogurt","Mint sprigs, for optional garnish"],"steps":["Preheat oven to broil and position rack on the second from top position.","Cut off ends of each orange, then cut off the rind using a paring knife, making certain that no bitter white pith remains.","Cut each orange crosswise into thirds and place in an oven-proof baking dish.","Combine melted butter with brown sugar, then spread over orange rounds.","Sprinkle with cinnamon.","Place oranges in the oven and broil several minutes until the oranges are hot and begin to form brown spots on the tops.","To serve, arrange oranges in pretty stemmed glassware and drizzle with any cooking juices. Top with a dollop of yogurt and a mint sprig."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Brul%C3%A9e","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/GOC_Wheathampstead_Xmas_2013_069_Zesty_cr%C3%A8me_br%C3%BBl%C3%A9e_%2811493899754%29.jpg/960px-GOC_Wheathampstead_Xmas_2013_069_Zesty_cr%C3%A8me_br%C3%BBl%C3%A9e_%2811493899754%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peter O'Connor aka anemoneprojectors","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Orange Cardamom Pancakes","name":"Orange Cardamom Pancakes","ingredients":["1 cup all-purpose bleached flour","2 teaspoons sugar","½ teaspoon salt","½ teaspoon baking powder","¼ teaspoon baking soda","1 teaspoon finely grated orange zest","¼ teaspoon ground cardamom","¾ cup buttermilk","¼ cup milk","1 large egg","2 tablespoons unsalted butter, melted","1 teaspoon vanilla extract","Vegetable oil for brushing griddle"],"steps":["Heat a large non-stick skillet or griddle over low heat while preparing ingredients.","Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.","Whisk orange zest and ground cardamom into dry ingredients.","Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20–30 seconds.","Whisk in egg, butter, and vanilla.","Add wet ingredients to dry ingredients and whisk until just mixed.","Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.","Increase heat to medium and generously brush skillet or griddle with oil.","When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time.","Work in batches, if necessary, to avoid overcrowding.","When pancake bottoms are golden brown and tops start to bubble (2 to 3 minutes), flip pancakes.","Cook until pancakes are golden brown on remaining side.","Repeat, brushing skillet or griddle with oil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Cardamom_Pancakes","pageImageChecked":true},{"title":"Cookbook:Orange Lemon-Lime Soda Float","name":"Orange Lemon-Lime Soda Float","ingredients":["235 ml orange juice","130 g vanilla ice cream","235 ml lemon-lime soda"],"steps":["Place orange juice and ice cream in a blender.","Cover and process until smooth.","Stir in soda.","Pour into glasses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Lemon-Lime_Soda_Float","pageImageChecked":true},{"title":"Cookbook:Onion Rings","name":"Onion Rings","ingredients":["5 medium white onions, sliced into rings","1 cup milk","3 eggs, beaten","Salt, to taste","2 cups powdered pancake mix","Parsley sprigs, for garnish"],"steps":["Separate the sliced onions into rings.","Combine milk, eggs and salt to taste in mixing bowl.","Soak onion rings in mixture 30 minutes.","Place pancake mix in shallow bowl.","Remove onion rings from milk mixture then dip in pancake mix.","Deep-fry rings in 375°F (190°C) oil until golden brown.","Remove from the oil, and place on paper towels.","To create an onion loaf, continue with the following steps:","Pack fried onion rings loosely, without pressing, into 8 x 4-inch loaf pan.","Bake in a 400°F (200°C) oven for 10-15 minutes.","Turn onto serving plate and garnish with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOnion_Rings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Onion_rings_served_in_Fort_William.jpg/960px-Onion_rings_served_in_Fort_William.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grendelkhan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Orange Soda I","name":"Orange Soda I","ingredients":["2¼ cups (560 ml / 19 oz) water, warm or room temperature","2¾ cups (650 ml / 625 g / 1.38 lb) white granulated sugar","1 oz (30 ml / 28 g) orange juice concentrate or orange syrup","Carbonated water, as needed"],"steps":["Combine the water and sugar in a 2-quart or larger saucepan.","Stir over medium heat until the sugar dissolves into a syrup, then remove from the heat.","Stir the orange juice concentrate into the syrup.","Using a funnel, transfer the syrup to an empty bottle and let it cool.","To make the finished syrup, mix one volume of syrup with one volume of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Soda_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Sunkist_Soda_Orange_flavour_%28Hong_Kong_version%29.jpg/960px-Sunkist_Soda_Orange_flavour_%28Hong_Kong_version%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dinkun Chen","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Orange French Toast","name":"Orange French Toast","ingredients":["6 eggs, lightly beaten","¾ cup orange juice","½ cup half-and-half cream","2 tablespoons sugar","1 teaspoon vanilla extract","½ teaspoon grated orange peel","8 thick slices cinnamon bread","¼ cup butter, melted"],"steps":["In a shallow bowl, combine the eggs, orange juice, half-and-half, sugar, vanilla, and orange peel.","Dip both sides of bread into egg mixture; let soak for 5 minutes.","Place in a greased baking pan.","Cover and refrigerate overnight.","Uncover, and drizzle with butter.","Bake at for 35–40 minutes or until browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_French_Toast","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/French_toast%2C_maple_syrup.jpg/960px-French_toast%2C_maple_syrup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joshua Wickerham from The Americas, China","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Onion Confit","name":"Onion Confit","steps":["Wrap the bouquet garni ingredients in cheesecloth, and tie with kitchen twine.","Peel and cut the onions in 1-inch wedges, along the grain (look for the lines going from the root to the tip).","Warm the water in a stock pot big enough to fit all the onions.","Melt the butter in the water, and stir to emulsify. Add the onions and stir. Lower the heat to a gentle bubble—the onions should not brown at all.","Add the bouquet garni and cover the pot (a parchment lid works well to keep all the flavors in but let steam escape).","Cook for 2 hours until the onions are soft but not falling apart. If there's too much liquid, turn up the heat a bit near the end to evaporate it.","Remove the bouquet garni, and let cool to room temperature.","Use or store for up to a week in the refrigerator. Drain the liquid before using (it's delicious—you can use it separately)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOnion_Confit","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Red_wine_onion_confit_%2827629897452%29.jpg/960px-Red_wine_onion_confit_%2827629897452%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"Cookbook:Oreo Milkshake","name":"Oreo Milkshake","ingredients":["2 cups (500 ml / 17 oz) vanilla ice cream","1 cup (250 ml / 8.5 oz) milk","About 6–8 Oreo cookies, crushed"],"steps":["Put ice cream in a cup and add a little milk (for thicker) or more milk (for less thick).","Mix with a spoon until smooth. If your cup is not filled to your desire add more ice cream and milk.","Stir in oreos until thoroughly mixed in.","Add anything else to the top such as \"magic shell\" sauce or whipped cream and sprinkles"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOreo_Milkshake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Oreo_milkshake_-_Creperie_Doux_Sourire_2025-05-03.jpg/960px-Oreo_milkshake_-_Creperie_Doux_Sourire_2025-05-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Ora Soup II","name":"Ora Soup II","ingredients":["8 medium-sized corms cocoyam, washed","1 bunch ora leaves, torn into small pieces and rinsed","Uziza leaves, washed and minced","Shaki (cow tripe)","Stockfish","Nigerian dryfish","Bouillon cubes","3 cooking spoons red palm oil","1 ogiri Igbo","Assorted meat","Assorted fresh fish","Ground crayfish","Ground chile pepper"],"steps":["Boil the cocoyams until soft. Peel them, and use a mortar and pestle to pound them to a smooth paste.","Boil the shaki, stockfish, and dryfish in 1 liter of water for about 45 minutes over medium heat.","Add the beef and stock cubes and continue cooking until well done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOra_Soup_II","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Orange Soda II","name":"Orange Soda II","ingredients":["1½ ea. oranges, washed","½ cups (120 ml) white sugar","½ ea. orange, juiced","Carbonated water, as needed"],"steps":["Remove the zest from the oranges in strips, leaving behind the bitter white pith.","Combine the sugar and orange zest in a container, and let this sit in the fridge for 24 hours. The sugar will extract the liquid from the citrus peels and produce a syrupy liquid.","Stir the orange juice into the sugar mixture until everything is dissolved. Strain out the solids to yield slightly under ½ cup (120 ml) syrup.","To make the finished soda, combine 1 volume of syrup with 3 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Soda_II","pageImageChecked":true},{"title":"Cookbook:Orange Soda III","name":"Orange Soda III","ingredients":["6 drops orange oil","1 tsp (5 mL) 150+ proof unflavored spirit OR a mixture of ½ tsp (2.5 mL) gum arabic with ½ tsp (2.5 mL) water","1 tsp (5 mL) citric acid","4 tsp (20 mL) water","½ cup (120 mL) carrot powder OR a mixture of 24 drops of red food coloring and 24 drops of yellow food coloring","6⅔ oz (200 mL) water","1½ cups (360 mL) white sugar"],"steps":["Combine the spirit or gum arabic water and oils together in a small cup, mixing well. Set aside.","Transfer this mixture into a larger container.","Put the carrot powder or coloring, citric acid, water, and white sugar into the container. Stir well.","To make the finished soda, combine 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrange_Soda_III","pageImageChecked":true},{"title":"Cookbook:Oral Rehydration Solution","name":"Oral Rehydration Solution","ingredients":["1 liter clean water","6 level teaspoons (~30 g) sugar","½ level teaspoon (~3.5 g) table salt"],"steps":["Dissolve the salt and sugar completely in the water, stirring until fully mixed. If needed, warming the solution can help dissolve the salt and sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOral_Rehydration_Solution","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Cholera_rehydration_nurses.jpg/960px-Cholera_rehydration_nurses.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Centers for Disease Control and Prevention","licence":"Public domain"},{"title":"Cookbook:Pad Thai","name":"Pad Thai","ingredients":["½ pound (225 g) rice noodles","¼ cup (60 ml) fish sauce","3+ tablespoons (50 ml) white vinegar (or rice vinegar)","¼ cup plus 1 tablespoon (75 ml) tamarind juice","¼ cup and 1 tablespoon (75 ml) palm sugar (or granulated sugar)","4 tablespoons (60 ml) vegetable oil","2 cloves garlic, chopped","2 tablespoons (30 ml) dried red chili pepper flakes (or to taste)","½ pound (225 g) of shrimp, tofu, chicken, squid, or beef (or a combination thereof)","Assorted vegetables (e.g., shredded carrots, white onions, red or green peppers)","2 eggs","4 chopped green onions","¾ pound (340 g) bean sprouts","¾ cup (175 ml) chopped unroasted peanuts"],"steps":["Soak the noodles in warm water for about 20 minutes and strain. Alternatively, pour boiling water over the noodles and let them sit for 7 minutes.)","Mix the fish sauce with the vinegar, sugar and tamarind juice together in a small bowl.","Heat the vegetable oil in a wok on high, and brown the chopped garlic and chili peppers for a minute.","Cook the meats/tofu in oil, until they are browned (6–8 minutes).","Add assorted veggies and cook until tender.","Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.","Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.","Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.","Serve on a large plate or bowl. Garnish with chopped peanuts and, optionally, chopped cilantro or coriander and a wedge of lime."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APad_Thai","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Thai-Pad-Thai_2023-06-04.jpg/960px-Thai-Pad-Thai_2023-06-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Oven Pancakes","name":"Oven Pancakes","ingredients":["1 cup (150 g) all-purpose flour","2 teaspoons baking powder","½ teaspoon baking soda","½ teaspoon salt","2 tablespoons sugar","1 cup (250 ml) milk","2 tablespoons vegetable oil","2 teaspoons vanilla","1 tablespoon apple cider vinegar"],"steps":["Preheat oven to 232°C (450°F), and oil an 8-inch oven-safe skillet.","Combine flour, baking powder, baking soda, salt, and sugar.","Add the milk, oil, and vanilla; stir well.","Stir in the apple cider vinegar, mix well, and pour immediately into the skillet.","Bake at 232°C (450°F) for 18 to 20 minutes, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOven_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Cast_iron_dutch_baby_on_oven_mitts.jpg/960px-Cast_iron_dutch_baby_on_oven_mitts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taylorderek","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ossobuco Alla Milanese","name":"Ossobuco Alla Milanese","ingredients":["4 slices veal hind shank, about 2.5–4 centimeters (1–1½ inches) thick","1 medium onion, chopped fine","3 ribs celery with leaves, chopped fine","1 medium carrot, chopped fine","2 cloves garlic, minced","3 tablespoons butter","4 tablespoons vegetable oil","240 ml (1 cup) dry white wine or white vermouth","About 480 ml (2 cups) meat broth","3 tablespoons tomato paste","6 anchovy fillets, mashed","½ teaspoon dried thyme","2–3 bay leaves","2 strips lemon peel","Salt","Fresh ground pepper","Flour"],"steps":["Preheat oven to .","If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.","Choose a heavy, covered roasting pan or Dutch oven which will just accommodate the veal shanks in one layer. Put the butter, two tablespoons of the oil, the onions, celery and carrots in the pan and sweat over medium heat until the vegetables have wilted—about 8 minutes. Add the garlic and lemon peel and sweat until they're fragrant, about 2 minutes more. Remove from the heat.","Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.","Place the wine in the skillet and boil until reduced by one-half, deglazing the bottom of the pan. Pour this over the veal shanks.","Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover three quarters of the shanks. If not, add extra water.","Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every half hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about one half cup at a time. The veal is done when it is fork tender and falling from the bone.","Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency. Pour the sauce over the shanks and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOssobuco_Alla_Milanese","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Ossobuco_con_risotto_alla_milanese.jpg/960px-Ossobuco_con_risotto_alla_milanese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pier","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Oven Pancakes (Vegan)","name":"Oven Pancakes (Vegan)","ingredients":["1 cup (236 ml) flour","2 teaspoons baking powder","½ teaspoon baking soda","½ teaspoon salt","2 tablespoon white granulated sugar","1 cup (236 ml) soy milk","2 tablespoons vegetable oil","2 teaspoons vanilla","1 tablespoon apple cider vinegar"],"steps":["Preheat oven to and oil an 8-inch oven-safe skillet.","Combine flour, baking powder, baking soda, salt, and sugar.","Add the soy milk, vegetable oil, and vanilla; stir well.","Stir in the apple cider vinegar, mix well, and pour immediately into the skillet.","Bake at for 18 to 20 minutes, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOven_Pancakes_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Pabellón Criollo (Venezuelan Rice and Beans with Steak)","name":"Pabellón Criollo (Venezuelan Rice and Beans with Steak)","ingredients":["3 tbsp olive oil","1 large onion, chopped","1 tsp finely chopped garlic","400 g (14 oz) tinned chopped tomatoes","½ tsp ground cumin","1 tsp salt","900 g (2 lb) lean steak, (sirloin or rump), about 12 mm (½ inch) thick"],"steps":["Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.","Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.","15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side.","Remove from the grill and cut into pieces about 12mm/ ½-inch long and 6mm/ ¼-inch wide then add the strips of beef to the sauce, mixing well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APabell%C3%B3n_Criollo_(Venezuelan_Rice_and_Beans_with_Steak)","country":"Venezuela","pageImageChecked":true},{"title":"Cookbook:Pad Thai Sauce","name":"Pad Thai Sauce","ingredients":["1 garlic clove","3 tablespoons vegetable oil (preferably peanut oil)","3 tablespoons tamarind or pineapple juice","2 tablespoons soy sauce","¼ cup (60 ml) Thai fish sauce","¼ cup (60 ml) sugar","1 tablespoon sambal oelek chili paste","½ tablespoon cornstarch"],"steps":["Mince the garlic. Lightly brown it in a frying pan over high heat with the oil.","Combine the juice, soy sauce, fish sauce, and sugar and mix thoroughly","After mixture starts bubbling, add the chili paste and cornstarch. Mix well and cook for another minute or two."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APad_Thai_Sauce","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Thai-Pad-Thai_2023-06-04.jpg/960px-Thai-Pad-Thai_2023-06-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Original Texas-Style Chili","name":"Original Texas-Style Chili","ingredients":["3 lbs (1.3 ) beef or other meat","2 oz (55 ) beef kidney suet","4 chile pods, skinned and blistered, or sun-dried chiles","1 tablespoon dried oregano","1 tablespoon crushed cumin seeds","1 tablespoon salt","1 teaspoon cayenne pepper","1 tablespoon Tabasco sauce (optional but frequently included)","2 garlic cloves, chopped (or more, to taste)","2 heaping tablespoons masa harina"],"steps":["Sear beef in a little cooking oil (not lard) until lightly browned.","Add the seared beef, suet, and chile pods to a large iron skillet or pot (at least four quarts), and enough water (the reserved \"pepper water\" if you prepared the pods yourself) to keep the meat from burning. Bring to a boil, then lower heat, cover, and simmer about 30 minutes.","Take pot off the stove and add spices and garlic. Put back on the stove, bring to a boil again, lower heat, and simmer another hour, keeping the lid on as much as possible. Stir when necessary, but remember that too much stirring will tear the meat. Add a little more water if anything seems seriously in danger of burning (but as little water as possible).","Take pot off the stove and skim off all or most of the grease.","Mix in masa harina, which \"tightens\" or thickens the chili con carne and adds a subtle tamale-like flavor. Simmer about 30 minutes more, until meat is done. Do a lot of tasting during this time, (1) to adjust the seasoning, and (2) just because a chili cook should do a lot of tasting."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOriginal_Texas-Style_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Texas_Style_Chili_in_Stockholm.jpg/960px-Texas_Style_Chili_in_Stockholm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ozark Pudding","name":"Ozark Pudding","ingredients":["2 eggs, well-beaten","4 tablespoons flour","1½ cups brown sugar","3 teaspoons baking powder","½ teaspoon salt","2 teaspoons vanilla","2 cups chopped apples","1 cup chopped nuts"],"steps":["Preheat oven to .","Blend all ingredients together, starting with eggs and ending with nuts.","Grease casserole dish, pour in casserole.","Bake for about 35 minutes.","Top with whipped cream or ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOzark_Pudding","pageImageChecked":true},{"title":"Cookbook:Oven-Roasted Potatoes","name":"Oven-Roasted Potatoes","ingredients":["2 large potatoes","2 tablespoons olive oil","½ teaspoon thyme","Salt to taste","Pepper to taste"],"steps":["Preheat oven to 450°F.","Wash, peel if you like, and cut potatoes into wedges longways.","Toss in large bowl with olive oil.","Sprinkle with thyme.","Place potatoes in baking pan in one layer.","Bake 15 minutes, turn, bake another 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOven-Roasted_Potatoes","pageImageChecked":true},{"title":"Cookbook:Oreo Pie","name":"Oreo Pie","ingredients":["½ gallon (1.9 litres) ice cream (usually vanilla)","12 ounces (340 g) Cool Whip","1 package Oreo sandwich cookies","3 crumb crusts (preferably Graham cracker or chocolate)"],"steps":["Begin by softening the ice cream enough to spread.","Mix the softened ice cream with the Cool Whip.","Crumble the Oreos. This can be done by putting the Oreos into a plastic bag and crushing them with a rolling pin.","Mix the Oreos into the ice cream mixture.","Spread the mixture evenly into the 3 pie crusts.","Freeze for at least 2 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOreo_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Normal_Oreo_and_Blueberry_Pie_Oreo_comparison_%28middle%29.jpg/960px-Normal_Oreo_and_Blueberry_Pie_Oreo_comparison_%28middle%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EnDeeDoubleYou","licence":"CC0"},{"title":"Cookbook:Oven-Fried Chicken Breasts","name":"Oven-Fried Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","2 eggs, beaten","1 tbsp Worcestershire sauce","¼ cup freshly squeezed lemon juice","¼ cup light honey","1 tbsp salt","2 tbsp smoked paprika","1 tsp garlic powder","1 tbsp cayenne pepper","½ cup garlic-flavored croûtons, coarsely chopped","¼ cup crushed cornflakes","Olive oil"],"steps":["Combine eggs, sauce, juice, and honey in a large dish. Dip each piece of chicken into mixture. Set aside.","Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken liberally with this mixture.","Combine croûtons and cornflakes. Coat both sides of each piece of chicken with mixture.","Coat each chicken piece with olive oil if you so desire. Insert a probe thermometer into one of the pieces and place in a parchment-lined baking pan (you can skip the parchment lining if you prefer).","Bake at 400 °F until internal temperature reaches 165 °F.","Remove to a plate and let rest, covered, 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOven-Fried_Chicken_Breasts","pageImageChecked":true},{"title":"Cookbook:Oven Ribs","name":"Oven Ribs","ingredients":["1 slab of either baby back ribs, or St. Louis cut pork ribs","Rib Rub","Untreated hickory wood chips","Your favorite barbecue sauce"],"steps":["Season ribs liberally with rib rub. Refrigerate overnight.","The next day, place a good amount of hickory chips in the bottom of a roasting pan. Place a rack in the pan and place ribs on the rack.","Cover with aluminum foil and place in the middle of a 200 °F oven. Cook 6 hours for baby back ribs, and 8 hours for St. Louis cut ribs, changing chips as needed.","Brush the side facing you liberally with sauce. Remove foil and place under a preheated broiler until well browned. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOven_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Roast_beef_ribs.jpg/960px-Roast_beef_ribs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P1898","licence":"CC BY 4.0"},{"title":"Cookbook:Pad Kra Pao Gai (Thai Basil Chicken Stir Fry)","name":"Pad Kra Pao Gai (Thai Basil Chicken Stir Fry)","ingredients":["1½ tablespoons cooking oil","5–10 Thai chillis","5 cloves garlic, finely chopped","500 g lean minced chicken","125 g green beans, finely chopped","2 tablespoons fish sauce","3 tablespoons oyster sauce","1 pinch of sugar","15–20 Thai or sweet basil leaves"],"steps":["Add the oil to a pan over high heat. Wait until the oil has heated up.","One the oil is hot, add the chillis and garlic to the pan and stir fry for roughly 10 seconds.","Add the minced chicken, and stir fry with a spatula.","When the chicken is nearly done add the green beans.","Add the fish sauce, oyster sauce, and sugar. Stir fry for 2 minutes.","Turn the heat off, add basil, and stir for 5 seconds.","Serve with rice and a fried egg on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APad_Kra_Pao_Gai_(Thai_Basil_Chicken_Stir_Fry)","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Pad_bai_kra_pao_%28with_pork%29_%26_Peek_gai_yad_sai_-_Pailin_Thai_Restaurant_2026-07-03.jpg/960px-Pad_bai_kra_pao_%28with_pork%29_%26_Peek_gai_yad_sai_-_Pailin_Thai_Restaurant_2026-07-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Oysters Kilpatrick","name":"Oysters Kilpatrick","ingredients":["1 part tomato sauce","1 part Worcestershire sauce","Oysters, shucked and in the shell","Bacon, diced small","Lemon wedges"],"steps":["Combine the tomato sauce and Worcestershire Sauce.","Generously place diced bacon over the raw oysters.","Pour the sauce over the top of the oysters and bacon.","Fill a pan with rock salt, and nestle the oysters on top.","Bake the oysters at 180°C until the oysters are firm to the touch and bacon is crispy. Alternatively, the oysters can be placed under a grill with a high heat until firm and bacon is crispy.","Serve the oysters with either lemon wedges or additional Kilpatrick sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOysters_Kilpatrick","pageImageChecked":true},{"title":"Cookbook:Owo Soup","name":"Owo Soup","ingredients":["Fresh tomatoes","Fresh pepper","500 g goat meat, bushmeat, or assorted meat, washed","1 small onion, chopped","Seasoning/stock cubes","Salt","1 handful dried fish, washed with hot water","Ground crayfish","½ tsp potash (akaun), ground to a powder","Palm oil"],"steps":["Blend the tomatoes and pepper to a paste.","Combine the meat, onions, seasoning cube, and salt in a pot. Cook for about 3 minutes in its own juices.","Cover meat with water, and simmer until tender.","Add the dried fish, tomato-pepper paste, and ground crayfish to the meat. Add about a cup of water and stir. Let simmer for 10 minutes, stirring to prevent burning.","Dissolve the potash powder in 4 tablespoons of hot water. Strain the mixture carefully, and mix the liquid into the soup.","Turn off the heat, and allow the soup to cool for about 10 minutes.","Return to the heat, and gradually stir in the palm oil.","Remove from the heat, and serve with plantains, yam, or any swallow of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOwo_Soup","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Owo_Soup_and_starch_%28cropped%29.jpg/960px-Owo_Soup_and_starch_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Justdifference","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Osumade Soup","name":"Osumade Soup","ingredients":["2 thumb-sized pieces of osumade stick, washed","1–2 slices of yam","Meat (any type), washed and cubed","Salt","Seasoning or stock cubes","2 tablespoons ground black pepper","Stockfish","2–3 tablespoons ground crayfish","1 medium ball ogili","¼ cup palm oil","Dryfish"],"steps":["Soak the osumade stick in a small bowl of water.","Peel the soaked osumade stick. Grind it in a blender or mortar, and then sieve it to extract the infused water. Reserve for later.","Wash the yam, and cut into small pieces.","Place yam pieces in a medium-sized pot. Cover with water, and cook over medium-high heat until tender. Do not salt at this point.","Drain the yam. Use a mortar and pestle to pound the yam until it is well-mashed and stretchy.","Place the meat in a pot. Season with salt, black pepper, and one stock cube. Cook meat over medium-high heat in its own juices","Cover the meat with water, and bring to a simmer.","Add the osumade water, stockfish, ground crayfish, ogili, palm oil, and seasoning cube to the boiling meat. Stir, then cover and cook for 15 minutes. Add additional water as necessary.","Introduce the pounded yam and the dryfish. Cook for about 5 minutes, or until it reaches the desired consistency.","Serve the soup with pounded yam or any other swallow of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOsumade_Soup","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Ove (Nigerian Yam Moi Moi)","name":"Ove (Nigerian Yam Moi Moi)","ingredients":["2 tsp chile pepper paste","1 medium-sized yam, peeled and grated","¼ cup shredded fish","2 tbsp groundnut oil","¼ ea. onion, chopped","1 pinch salt","1 wrapping leaf (e.g. banana leaf)"],"steps":["Remove unwanted substances from the fish. Then, rinse and cook for few minutes.","Combine the groundnut oil, onion, pepper paste, and fish to make a sauce.","Stir the sauce into the grated yam along with the salt.","Wrap this mixture up in the leaf, then boil for a few minutes to cook it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOve_(Nigerian_Yam_Moi_Moi)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Otong Soup","name":"Otong Soup","ingredients":["20 okra pods","4 scotch bonnet chile peppers","10 pieces beef","1 onion, puréed","1 small stock cube","1 tablespoon palm oil","1 small bunch ikong ubong (ugu leaves)","½ teaspoon salt","2 cup water"],"steps":["Purée the okra and chile pepper with a blender.","Boil the meat with the blended onion, stock cube, and other spices to taste.","Add the okra purée and a little palm oil. Cook the mixture until it boils.","Stir in the uziza and ugu leaves.","Remove from the heat, and let rest for 2 minutes.","Season with salt to taste, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOtong_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Otong_soup.jpg/960px-Otong_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"1qfoodplatter","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Orzo Salad","name":"Orzo Salad","ingredients":["1 tsp ground turmeric","1 pound dried orzo pasta","½ cup drained pickled capers","½ cup lemon juice","½ cup extra-virgin olive oil","½ tsp salt","¼ tsp ground pepper","½ tsp granulated sugar","½–1 cup fresh parsley, chopped","1 cup julienned sundried tomatoes","½ cup chopped kalamata olives","8 ounces crumbled feta cheese"],"steps":["Bring a large pot of water to a boil with the turmeric.","Stir in the pasta, and boil until it is cooked to your taste.","Drain the pasta in a colander, and rinse briefly with cold water. Let drain.","Combine the capers, lemon juice, olive oil, salt, pepper and sugar in a jar. Seal the lid and shake well to combine and make the dressing.","Transfer the drained orzo to a large bowl, and pour the dressing over the pasta. Toss well to coat.","Add the parsley, sundried tomatoes, olives, and feta. Toss to combine.","Serve warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AOrzo_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Lemongrass_Orzo_Salad_1.jpg/960px-Lemongrass_Orzo_Salad_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Paella Valenciana","name":"Paella Valenciana","ingredients":["500 g (17.5 ounces) chicken","500 g (17.5 ounces) rabbit or duck","20 g (0.75 ounce) salt","8 tablespoons olive oil","250 g (10 ounces) chopped green bell peppers (optional)","1 clove garlic (optional)","1 tablespoon sweet paprika","500 g (17.5 ounces) diced or grated tomatoes","2 liters (2 quarts) water (preferably hard water)","24 boiled snails (optional)","125 g (4.5 ounces) large haricot beans (canned or fresh)","100 g (3.5 ounces) small haricot beans (canned or fresh)","125 g (4.5 ounces) fresh runner beans or green beans","8–10 threads of saffron and/or 1½ teaspoons yellow food coloring (see notes)","400 g (14 ounces) calasparra rice, bomba rice, or pearl rice","6–8 branches of fresh rosemary"],"steps":["Clean the snails, poultry and rabbit thoroughly. Cut the poultry and rabbit into small pieces and salt them generously.","Pour olive oil in a paellera and, when hot, sauté the poultry and rabbit pieces until golden brown.","Add green peppers and sauté for 1 minute. Add the garlic and sauté until brown. Be careful; garlic burns easily.","Once the garlic is brown, add the paprika followed quickly by the tomatoes to prevent the paprika from burning. Sauté until the tomatoes become dark and pulpy and the mixture has reduced a bit.","Add the water and bring it to a rolling boil. Then add the snails, fresh haricot beans (if canned, continue reading to see when to add these), runner beans, and saffron (and/or food coloring). Allow the mixture to boil for 10 minutes over a high flame. Sweep a rosemary branch through the broth for no longer than 30 seconds and then remove it.","After 10 minutes have passed, you should have a flavorful broth. It's customary at this point to allow your dinner guests to taste it. The purpose is to determine if the broth needs more salt. If so, add more salt, a pinch at a time, until everybody is satisfied.","Add the rice and stir it using the rice skimmer. Then, once again with the skimmer, spread the rice over the bottom of the paellera. The coating of rice should be one centimeter thick. Let it cook over a high flame for 10 minutes.","Reduce the heat to medium and let it simmer for 4 minutes. Add the canned haricot beans, reduce the heat again to low, and let it simmer for another 4 minutes. Taste the rice frequently to determine when it's fully cooked. You'll know it's done when it's slightly firm to the bite. Italians use a similar approach when cooking pasta, which they refer to as al dente.","At this point, there should be some toasted rice sticking to the bottom of the pan. This is a delicacy in Valencia called socarrat. If no socarrat has developed, increase the flame to high and listen for the crackling sound of rice toasting at the bottom.","Remove the pan from the heat when the rice is almost dry, and place the unused rosemary branches on top. Cover with a clean, white towel (a white towel prevents dye from leeching onto the paella) and wait 5 minutes before serving to allow the rice to absorb the remaining broth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APaella_Valenciana","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/01_Paella_Valenciana_original.jpg/960px-01_Paella_Valenciana_original.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jan Harenburg","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Pan-fried Ravioli","name":"Pan-fried Ravioli","ingredients":["2 tablespoons whole milk","1 egg","¾ cup Italian seasoned bread crumbs","½ teaspoon salt (optional)","½ package (25 ounces) frozen ravioli, thawed","3 cups vegetable oil for frying","1 tablespoon grated Parmesan cheese","1 jar (16 ounces) marinara sauce"],"steps":["Combine milk and egg in a small bowl.","Place breadcrumbs and salt in a shallow bowl.","Dip ravioli in milk mixture, and coat with breadcrumbs.","In a large saucepan, heat marinara sauce over medium heat until bubbling, about 5–10 minutes. Reduce the heat to simmer.","In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat to 375°F.","Fry ravioli in hot oil, a few at a time, for about 1 minute on each side or until golden.","Drain on paper towels.","Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-fried_Ravioli","pageImageChecked":true},{"title":"Cookbook:Palatschinken (Czech/Austrian Crepes)","name":"Palatschinken (Czech/Austrian Crepes)","ingredients":["250 ml milk","150 g flour (wheat or spelt)","3 eggs","1 pinch salt","A few drops rum (optional)","Mineral water (optional, makes the dough more fluffy)"],"steps":["Mix the flour with the milk, stirring thoroughly. Mix in the eggs one-by-one, then stir in the salt and rum. If desired, thin the batter with a bit of mineral water.","Heat the pan well. Add a drop of oil and rub it over the pan with a kitchen towel.","Ladle a dipperful of the batter into the pan, tilting the pan so that the batter spreads as evenly as possible over the whole pan. Alternatively, you can accomplish this by using a special wooden tool used to spread crêpes.","Let cook about 45 seconds to 1 minute until the top of the palatschinke is dry.","Flip the pancake over, and allow it to brown for about 30 seconds on the other side. Remove from the pan, and set aside.","Repeat the cooking process until you have used up all the batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APalatschinken_(Czech%2FAustrian_Crepes)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Crepes_dsc07085.jpg/960px-Crepes_dsc07085.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Pakistani Chai","name":"Pakistani Chai","ingredients":["1 ½ cup milk (or to taste)","⅔–1 cup water","2 heaping teaspoons of loose chai tea leaves","2 pieces of whole cardamom (optional, but it gives a nice aroma)"],"steps":["Bring the water to a simmer in the saucepan over medium-high heat. Tear the cardamom shell (or grind it) and add it to the pan.","Quickly put the milk in the microwave and heat it for 2 minutes, or until very close to boiling over.","When the water nearly reaches a boil, slowly add the loose tea. Don't overwhelm the pan.","Add hot milk to the pan until it reaches a light brown color. It'll get only a shade or two darker when it's done. Raise the heat to the highest setting.","If you think you added too much milk, take a big spoon or spatula and mix it continuously. Remember: This all goes very fast, so be prepared ahead of time with your utensils.","Take the saucepan off the heat when the chai is about to boil over and pour it in the cup through the strainer.","Sweeten with sugar if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APakistani_Chai","country":"Pakistan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Namak_Paratha_with_Chay_Morning_breakfast_Pakistani_Culture.jpg/960px-Namak_Paratha_with_Chay_Morning_breakfast_Pakistani_Culture.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MIANBASH","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pan-Seared Scallops with Cayenne Chocolate Sauce","name":"Pan-Seared Scallops with Cayenne Chocolate Sauce","ingredients":["1 pound sea scallops","Salt","Black pepper","1 tbsp butter","2 ounces bittersweet chocolate, melted","1 tbsp ground cayenne pepper (adjust to your liking)","Parsley, for garnish"],"steps":["Sprinkle scallops with salt and black pepper.","Melt butter in a large stainless steel skillet over medium heat. Place scallops in and cook 30 seconds per side. Remove and put on a platter.","Whisk together chocolate and cayenne pepper. Drizzle on individual plates, place scallops on top, garnish with fresh parsley, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Scallops_with_Cayenne_Chocolate_Sauce","pageImageChecked":true},{"title":"Cookbook:Pan-Seared Pork Chops","name":"Pan-Seared Pork Chops","ingredients":["4 thick-cut bone-in pork rib chops","½ cup Chop Rub","Cider vinegar, as needed","1 tbsp olive oil"],"steps":["Brush pork chops with cider vinegar. Season each pork chop with the chop rub, pressing lightly.","Heat oil in a very large oven-proof cast iron or stainless steel skillet over medium high heat. Add pork chops and sear for 3 minutes per side.","Insert an oven-safe probe thermometer into one pork chop and place pan in a 350°F oven. Bake until internal temperature reaches 145°F.","Remove and let rest for 5 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Pork_Chops","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Pork_sirloin_chop_with_cider_pan_sauce.jpg/960px-Pork_sirloin_chop_with_cider_pan_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laurel F","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pan-Seared Duck Breast with Cabernet Reduction","name":"Pan-Seared Duck Breast with Cabernet Reduction","ingredients":["2 boneless duck breasts","Salt","Freshly-ground black pepper","1 cup Cabernet Sauvignon wine","1 shallot, very finely minced","1 tbsp finely minced garlic"],"steps":["Score skin of duck in a diamond pattern and season liberally with salt and freshly ground black pepper. Set aside.","Heat a 12-inch cast iron skillet over medium high heat. Add duck breasts, skin side down, and cook 10 minutes. Flip and cook 3 minutes.","Move pan to a 400°F oven and cook 12 minutes. Remove duck from pan and keep warm.","Pour off extra fat. Place 1 Tbsp back into pan and add shallot and garlic. Sauté over medium high heat until garlic is golden.","Add wine off of the heat and carefully ignite with a long match or firestick. Shake pan until flames die (might wanna have a fire extinguisher).","Boil over medium high heat until reduced by half. Drizzle over duck and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Duck_Breast_with_Cabernet_Reduction","country":"France","pageImageChecked":true},{"title":"Cookbook:Pan-Seared Filet Mignon","name":"Pan-Seared Filet Mignon","ingredients":["4 ea. (24–32 ounces) filet mignons, 1 ½ inch thick","½ tsp salt","1 tsp freshly ground black pepper","1 tbsp smoked paprika","1 tbsp ground cayenne pepper","Dijon mustard","2 tsp dried rosemary","1 tbsp dried thyme","1 tbsp olive oil","1 cup cognac"],"steps":["Heat a 10-inch cast iron skillet over high heat for 7–10 minutes.","Meanwhile, brush steaks with Dijon mustard. Combine seasonings and press into meat. Brush with olive oil.","Place steaks in pan and cook 2 minutes per side. Insert a probe thermometer into one of the steaks.","Place the pan in a 375°F oven and cook until internal temperature reaches 140°F.","Remove steaks from pan and keep warm.","Heat pan over high heat 4 minutes. Turn off the heat and add the cognac. If the pan is hot enough, the alcohol will ignite by itself. If not, carefully light with a long match or firestick. Shake pan until flames die.","Once flames die, return pan to high heat. Boil until reduced by half.","Drizzle over steaks and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Filet_Mignon","pageImageChecked":true},{"title":"Cookbook:Pan-Seared Chicken Breast","name":"Pan-Seared Chicken Breast","ingredients":["2 boneless skinless chicken breasts","Salt","Freshly ground black pepper","¼ cup olive oil","6–8 cloves garlic, minced"],"steps":["Heat oil in a large saucepan over very low heat. Add garlic cloves and cook 45 minutes.","Strain and reserve oil. Discard garlic.","Brush both sides of chicken with garlic oil. Sprinkle both sides of chicken liberally with salt and freshly ground black pepper. Set aside.","Coat a 10-inch cast iron skillet with garlic oil. Heat over high heat and add chicken breast. Cook until browned and slightly charred on both sides.","Insert a probe thermometer into one of the chicken breasts. Place the pan in the middle of a 375°F oven, and cook until internal temperature reaches 165°F.","Remove to a plate and cover with aluminum foil. Let rest 7 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Seared_Chicken_Breast","pageImageChecked":true},{"title":"Cookbook:Pan-Fried White Brined Cheese (Saganaki)","name":"Pan-Fried White Brined Cheese (Saganaki)","ingredients":["1 large slice of salty, brined white cheese (e.g. feta, sirene)","1 tablespoon olive oil (not extra virgin)","1 large lemon wedge","A small amount of flour (optional)","Pita or other bread (optional)"],"steps":["Heat a small frying pan over medium-high heat.","While the pan heats, cut the cheese into slices of the desired size and thickness. Thicker slices will take longer to melt through and may result in burning, while thinner ones will have less chance to brown.","Optionally, dredge the slices in flour—this will create a darker and slightly crispier crust, but is an optional step as the cheese will acquire a very slight crust on its own by virtue of the oil and high heat. It will also reduce the spitting somewhat.","Add the oil to the hot pan and swirl it around. When the oil shimmers and seems to become more fluid, it is ready. Add the cheese and step back—it will spit due to the brine-water on the cheese.","Flip the cheese after a minute or two. A slice of ¾ centimeter should get about 1–2 minutes per side.","Serve immediately, with lemon and (optionally) bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Fried_White_Brined_Cheese_(Saganaki)","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Saganaki.jpg/960px-Saganaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tammy Green from Chicago, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pan de Jamón","name":"Pan de Jamón","ingredients":["¼ cup warm water","1 teaspoon (4 g / ½ packet) active dry yeast","6 teaspoons brown sugar","5 tablespoons melted butter","2 eggs","2 cups flour, plus extra","¼ lb (220 g) thin-sliced, cured ham","2 teaspoons olive oil","¼ cup milk","½ teaspoon salt","¼ cup raisins","¼ cup pimento-stuffed olives"],"steps":["In a large bowl stir 1 teaspoon of the brown sugar into the water and sprinkle the yeast on top. Let sit 5–8 minutes until the yeast is foamy.","While the yeast is proofing, lightly chop the raisins and olives, or give them a few pulses in a food processor. Put in a small bowl and set aside. Make sure the olives are drained of liquid before chopping.","Once the yeast is foamy, add 1 cup of the flour, one egg, and 4 tablespoons of the butter. Mix thoroughly with a fork or with dough hooks.","Add the second cup of flour, the milk, 4 teaspoons of the brown sugar, olive oil, and the salt. Blend thoroughly until it pulls together. Knead by hand or with dough hooks for 5–6 minutes. The dough should be smooth and slightly sticky.","Place the dough in an oiled bowl and lightly cover the top of the dough with spray oil. Put in a warm place to rise, about 90 minutes.","Once the dough is risen, turn out onto a lightly floured surface and roll into a square about 12 inches to a side. Brush with the remaining melted butter.","Place a layer of ham slices, leaving a strip about 1 inch on one side uncovered. This will form the outermost edge of the roll.","Spread the raisin/olive mixture evenly on top of the ham.","Starting on the inner edge, tightly roll up the dough. It should make 3–4 full revolutions.","Wet the uncovered strip of dough and roll the loaf until the edge is directly on the bottom. This allows the dough to stick to itself and form a tight seal. Pinch and twist the ends of the loaf with wet fingers to seal.","Place the loaf on parchment paper on a large baking sheet.","Beat the remaining egg with the remaining 1 teaspoon of brown sugar. Evenly brush the outside of the loaf with the mixture, taking care to wipe away any puddles that form.","Put in a warm place to continue rising for about 40 minutes.","Preheat the oven to 350°F. Put the loaf in and bake for 30–40 minutes.","Remove and cool on a wire rack.","To serve, cut into slices about the width of your finger."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan_de_Jam%C3%B3n","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Pan_de_jamon%2C_Venezuelan_food.jpg/960px-Pan_de_jamon%2C_Venezuelan_food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilfredor","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pan-Fried Shanghai Noodles","name":"Pan-Fried Shanghai Noodles","ingredients":["1 pound Shanghai noodles (the thick ones)","3 tablespoons sesame oil","10 shiitake mushrooms, sliced","6 ounces baby bok choy, trimmed and quartered","2 tablespoons dark soy sauce","1 tablespoon coconut aminos"],"steps":["In a medium saucepan, bring about 2 quarts water to a rapid boil. Add noodles and cook for about 3 minutes. Check the noodles. You want the outside of the noodles to be soft but still a bit firm on the inside.","Remove the noodles from the heat, drain, and rinse under cold running water. Stir a few drops of oil into the noodles to prevent them from sticking together.","Heat up sesame oil in a large nonstick pan, a wok, or a cast iron skillet over high heat. Add mushrooms and bok choy. Sauté until the bok choy starts to wilt, about 2 minutes.","Switch to medium heat. Add cooked noodles to the pan, followed by dark soy sauce and coconut aminos. Stir fry everything together until the noodles get an even brown color.","Serve immediately!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APan-Fried_Shanghai_Noodles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Pan-Fried_Shanghai_Noodles.jpg/960px-Pan-Fried_Shanghai_Noodles.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Chen","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Palm Fruit with Syrup","name":"Palm Fruit with Syrup","ingredients":["1 kg palmyra palm fruit (Borassus flabellifer)","500 grams white sugar","6 cups water","2 pandan leaves","Ice"],"steps":["Peel the palm fruit, and slice it.","Put the water in a pan, add the white sugar, and let it simmer over medium heat.","Add the palm fruit to the syrup, and heat it again.","Add the pandan leaves to the syrup.","Chill the fruit in syrup. Serve it cold with ice on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APalm_Fruit_with_Syrup","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Paksiw na Bangus (Milkfish Stewed in Vinegar)","name":"Paksiw na Bangus (Milkfish Stewed in Vinegar)","ingredients":["1 kg whole milkfish","1 medium carrot, sliced","1 medium bitter melon (ampalaya), sliced","2 heads garlic, slightly pressed","3 large green chiles, halved","1 tbsp salt","1 tsp peppercorns","180 ml (¾ cup) vinegar","½ cup water"],"steps":["Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry.","Combine the carrots, bitter melon, garlic, and chilies in a heavy pot.","Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.","Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.","Reduce the heat, and simmer gently for another 8–10 minutes.","Remove from heat and serve with garlic or fried rice. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APaksiw_na_Bangus_(Milkfish_Stewed_in_Vinegar)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/JfMalhacan9018MeycauayanCityfvf_06.JPG/960px-JfMalhacan9018MeycauayanCityfvf_06.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Panamanian Ropa Vieja","name":"Panamanian Ropa Vieja","ingredients":["2 lb flank steak, cut into large pieces","Salt","Sazón","Dried oregano","Garlic powder","Ground cumin","Black pepper","1 can tomato paste","Chicken, vegetable, or beef broth","Good-quality dry white wine","Yellow or white onion, chopped","Green and red bell peppers, cubed","Carrots, sliced","4–6 cloves of garlic, cut in quarters","½ cup pitted green olives, sliced","Bay leaves","Cilantro"],"steps":["Season the beef with salt, sazón, cumin, oregano, garlic powder, and pepper, and coat well.","Whisk together the tomato paste, wine, and broth in a medium bowl. If you’re cooking this dish on the stove, use 3 cups of broth—you’ll need more since some of it will evaporate on the stove.","Sauté the vegetables:","If using an Instant Pot, set it to the sauté setting. Add the oil and then the onions, bell peppers, and garlic. Cook for 3–4 minutes until softened. Then press cancel.","If using the stove, sauté the vegetables in a large Dutch oven on medium-high heat.","Nestle the meat into the onions so half are on the bottom and half are above the meat. Add the carrots, olives, bay leaves, and cilantro (if using). Pour the tomato mixture over everything.","Cook:","If using an Instant Pot, put the lid on, and cook on high for 45 minutes. Once done, unplug the pot, and do a natural release.","If using the stove, bring the pot to a boil, cover, reduce the heat to low, and simmer until the meat easily shreds. It should take about 1½–2 hours. Add more water if it gets too dry.","Shred the beef, discard the bay leaves, and top with more cilantro if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APanamanian_Ropa_Vieja","country":"Panama","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Ropa_vieja%2C_arroz_y_pl%C3%A1tano_macho.jpg/960px-Ropa_vieja%2C_arroz_y_pl%C3%A1tano_macho.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProtoplasmaKid","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Paprika Chicken","name":"Paprika Chicken","ingredients":["1 ea. (2-3 pounds) chicken","2 medium onions, chopped","2–4 tablespoons sweet (not hot) paprika","5–7 tablespoons olive oil","1 cup sour cream","¼–½ cup heavy cream","Salt","Fresh green parsley","6–7 whole black peppercorns","1 green bell pepper (optional)","&frac12; red bell pepper (optional)","1 carrot (optional), thinly sliced","1 onion (optional), thinly sliced"],"steps":["Cut the chicken into eight pieces.","Add the oil to a medium sauté pan. Sauté the onions for about 3–4 minutes or until they turn yellow.","Add the chicken, peppercorns, salt, and paprika, and stir it rapidly. It is a lot of paprika, but it is not hot and this is a Paprikash. Add water immediately to cover the meat.","Add the sour cream and heavy cream to the gravy and stir. Add fresh chopped parsley on the top.","Serve with dumplings, rice or mashed potatoes and salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APaprika_Chicken","country":"Hungary","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Hungarian_-_Chicken_Paprikash_-_Csirke_Paprik%C3%A1s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paprikapete4467","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pancakes (Vegan)","name":"Pancakes (Vegan)","ingredients":["1 cup flour","2 teaspoons baking powder","2 teaspoons white granulated sugar","1 teaspoon salt","1 cup soy milk","vegetable oil"],"steps":["Mix all dry ingredients: flour, baking powder, sugar, and salt.","Mix soy milk into the dry ingredients.","Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.","Pour pancake batter on griddle to form 4- to 5-inch circles. Bubbles should start forming.","When the underside is light brown, flip the pancake.","When the other side is light brown, serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APancakes_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Pancakes_%28Vegan%29_%28Cropped%29.jpg/960px-Pancakes_%28Vegan%29_%28Cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heliodex","licence":"CC0"},{"title":"Cookbook:Pancetta Fusilli with Herb Shallot Cream","name":"Pancetta Fusilli with Herb Shallot Cream","ingredients":["250 g pancetta","1 tbsp butter","1 tsp minced garlic","1 lb (12–15 ea.) shallots","½ tsp sugar, salt, pepper","1½ cups chicken stock","¼ cup heavy cream","1 cup tightly packed herbs (rosemary, sage, thyme, marjoram, parsley, basil)","500 g fusilli","1 tsp olive oil","1½ cups parmigiano reggiano"],"steps":["Place pancetta in a large sauté pan and cook over medium-low heat, stirring occasionally until crisp (about 15 minutes). Using a slotted spoon remove from pan and drain on paper towels. Set aside. Pour off all but 1 tbsp of the fat.","Add butter to the fat in the pan. Add garlic, shallots and sugar and season lightly with salt and pepper. Reduce heat to lowest setting and cook covered until shallots are soft and transparent about 15 minutes. Remove lid raise heat to medium high and cook stirring constantly until they have a deep golden-brown coating about 10 minutes. Do not allow to burn.","Add the stock and simmer until reduced by one-third, stirring to loosen brown bits from bottom of pan (about 7 minutes). The sauce can be prepared up to this point several hours ahead and kept covered in the refrigerator.","Bring a large pot of water to a boil for the pasta. Reheat the shallot mixture if it was prepared in advance. If using add cream to shallots and simmer for 2 minutes over high heat until sauce thickens slightly. Keep warm. Coarsely chop all but a small handful of herbs.","Cook pasta according to package directions. Drain and return to pot. Add chopped herbs to sauce and cook for another minute. Season to taste with salt and pepper.","Add pasta to sauce and toss together over low heat for 1 minute. As pasta and sauce heat, sauté remaining herbs in ½ tsp olive oil until crisp for garnish. Stir in pancetta and ½ cup of the grated cheese.","Divide the pasta among 4 bowls. Garnish with sautéed herbs. Serve remaining cheese on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APancetta_Fusilli_with_Herb_Shallot_Cream","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Papadam (Black Gram Flatbread)","name":"Papadam (Black Gram Flatbread)","ingredients":["8 cups black gram flour","1 tsp cracked black pepper","1 tsp ground cumin seeds","½ tsp salt","¼ cup water (or more if needed)","Oil for frying"],"steps":["Mix together the flour, pepper, cumin, and salt.","Add water and knead the dough until it is smooth. You may have to add some water, depending on the flour.","Split the dough into 10–15 balls.","Roll out one ball at a time to a very thin round layer on a slightly oiled surface.","Dry the papadams in the oven for an hour (at about 100°C or 200°F).","Keep them in an airtight container.","Fry the papadams in oil until they are crispy but not too brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APapadam_(Black_Gram_Flatbread)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Stack_of_papadums.jpg/960px-Stack_of_papadums.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Windell H. Oskay","licence":"CC BY 2.5","pageImageChecked":true},{"title":"Cookbook:Panna Cotta with Red Fruit Sauce","name":"Panna Cotta with Red Fruit Sauce","steps":["Stir the gelatin into the water, and let bloom for about 5 minutes.","In a pot, place the milk, cream, sugar, and soaked gelatin. Heat the pot to a gentle boil (stirring regularly to prevent scorching) and remove from heat.","Pour the mixture into molds suited to a small portion for dessert, and let cool for 2–3 hours in the refrigerator.","While waiting, liquidize the berries, combining with the sugar to make the fruit sauce.","When ready to serve, unmold the dessert onto a plate, and decorate with red fruit sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APanna_Cotta_with_Red_Fruit_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Panna_Cotta_with_cream_and_garnish.jpg/960px-Panna_Cotta_with_cream_and_garnish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"hiro","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pashofa (Chickasaw Pork and Corn)","name":"Pashofa (Chickasaw Pork and Corn)","ingredients":["900 g (2 lb) of dried Pashofa (hominy) corn","450 g (1 lb) cubed pork chops"],"steps":["Rinse the corn a number of times; pick out floating hulls.","Put rinsed corn into a nice, large pot and add enough water to cover by 3–4 inches (7.5–10 cm).","Bring corn to a boil and put the pork into the pot.","Turn stove down to medium-low and simmer for 2–3 hours. Stir occasionally to avoid scorching. You may have to add water as it boils away."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APashofa_(Chickasaw_Pork_and_Corn)","country":"United States","pageImageChecked":true},{"title":"Cookbook:Pancakes (North American)","name":"Pancakes (North American)","ingredients":["120 g (½ cup or 4 oz) wheat flour (white, whole grain or 1:1 mix of white and whole grain)","1 ½ tsp baking powder","1 pinch salt","250 ml (1 cup or 8 fl oz) milk (substitute buttermilk or 1:1 mix of milk and buttermilk)","1 egg, separated","1 tbsp white sugar (optional; this will add a sweetness to your pancakes and is recommended if you are not using any sauces, syrups or ingredient such as bananas or blueberries that will add natural sugars to the mix)"],"steps":["In a large bowl, mix dry ingredients together until well-blended.","Add milk and mix well until smooth.","Separate the egg, placing the whites in a medium bowl and the yolks in the batter. Mix batter well.","Whip whites until stiff and then fold into batter gently (skip this step for heavier pancakes or if 1 cup buttermilk is substituted for milk).","Pour ladles of the mixture into a non-stick pan, one at a time.","Cook until the edges are dry and bubbles appear on surface. Flip, then cook until golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APancakes_(North_American)","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/American_Pancakes_-_Finch_2026-03-21.jpg/960px-American_Pancakes_-_Finch_2026-03-21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Parmesan Cheese Soufflé","name":"Parmesan Cheese Soufflé","ingredients":["1 tablespoon unsalted butter","3 cups freshly grated Parmesan cheese","2 cups low-fat sour cream","½ cup all-purpose flour","5 large egg yolks","7 large egg whites","1 teaspoon salt","½ teaspoon cayenne pepper","2 tablespoons chopped fresh chives"],"steps":["Preheat oven to 350°F (175˚C).","Butter a 2-quart (2 liter) soufflé dish.","Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator.","Place the sour cream in a large mixing bowl.","Sift the flour into the sour cream, then whisk until well combined.","Add the egg yolks, one at a time, whisking after each addition.","Stir in salt, cayenne, chives, and remaining 2 cups cheese.","In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form.","Gently fold egg whites into the sour cream mixture.","Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2–3 inches above the rim and top is golden brown (1 to 1½ hours).","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AParmesan_Cheese_Souffl%C3%A9","pageImageChecked":true},{"title":"Cookbook:Passover Apple Cake","name":"Passover Apple Cake","steps":["In a medium-sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light.","Add the cake meal and mix well.","Pour half of the mixture into a lightly-greased 8–9-inch square baking pan.","Distribute half the apples over the batter.","Pour the remaining batter over the apples, and cover with the remaining apples.","Combine topping ingredients in a small bowl; sprinkle over the apples.","Bake in a preheated 350°F oven for approximately 1 ½ hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APassover_Apple_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Picart_Passover_Portuguese_Jews.jpg/960px-Picart_Passover_Portuguese_Jews.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard Picart","licence":"Public domain"},{"title":"Cookbook:Passover Carrot Almond Cake","name":"Passover Carrot Almond Cake","ingredients":["Matzo cake meal (for pan)","4 eggs, separated and at room temperature","½ cup light brown sugar","1½ cup finely grated carrot","1 teaspoon vanilla (optional)","¼ teaspoon salt","½ cup white granulated sugar","1 cup toasted almonds, finely grated","3 tablespoons fine-ground matzo meal","½ teaspoon cinnamon"],"steps":["Preheat the oven to 350°F.","Grease the bottom of an 8-inch springform pan, and lightly dust with almond meal.","Whip egg yolks and brown sugar in a large bowl with an electric mixer until thick and light (about 5 minutes). A slowly-dissolving ribbon should form when the beaters are lifted.","Stir in carrots and vanilla.","Clean and dry the beater. Whip the egg whites with the salt until soft peaks form.","Gradually add the granulated sugar and beat until the egg whites make firm peaks.","Gently fold the whites into the egg yolk mixture.","Combine the almonds, matzo meal, and cinnamon. Fold gently into the egg mixture.","Turn the batter into prepared pan, smoothing the top.","Bake until tester comes out clean (about 1 hour).","Immediately run a knife around the edges, then leave to cool in the pan on a rack.","Remove from the springform pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APassover_Carrot_Almond_Cake","pageImageChecked":true},{"title":"Cookbook:Passover Hazelnut Chocolate Loaf","name":"Passover Hazelnut Chocolate Loaf","ingredients":["1 cup hazelnuts","6 ounces semisweet or bittersweet chocolate","5 ½ tablespoons (125 g) unsalted margarine","½ tablespoon potato flour or rice flour (for those who eat kitniyos)","4 eggs, room temperature","1 egg white, room temperature","½ cup granulated sugar"],"steps":["Preheat oven to 350°F and roast hazelnuts for about 15 minutes.","Rub to remove skin and allow nuts to cool.","Coarsely chop nuts and 2 ounces of chocolate into small chips and set aside.","Grease a 9x5-inch loaf pan with ½ tablespoon of the margarine and dust lightly with potato flour.","Place remaining chocolate, broken into small pieces, in top of double boiler.","Cover and place over simmering water until melted.","Gradually whisk in margarine until smooth and evenly mixed; set aside.","Whip egg yolks, while adding sugar slowly until pale and thick (about 10 minutes).","Pour in cooled chocolate, beating until thoroughly combined; set aside.","Whip the 5 egg whites at high speed until stiff.","With a rubber spatula, fold half the nuts, the chocolate chips and a quarter of the egg whites into the chocolate mixture.","Repeat with another quarter of the whites and the remaining nuts.","Reverse the process, pouring chocolate over the remaining egg-whites.","Gently fold the two mixtures together until uniform throughout.","Pour the batter into the pan","Bake in the center of the oven for about 55 minutes or until a cake tester comes out dry.","Allow to cool. Loosen sides with a knife before removing cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APassover_Hazelnut_Chocolate_Loaf","pageImageChecked":true},{"title":"Cookbook:Paneer Butter Masala","name":"Paneer Butter Masala","ingredients":["Ghee or oil","200 g paneer","1 onion, diced","1 tsp ginger paste","5 tsp garlic paste","1 capsicum, diced","2 tomatoes, diced","1 tsp ghee","5 tsp hing powder","1 tsp cardamom","1 tsp turmeric","1 tsp garam masala","1 tsp chilli powder","1 tsp cumin","1 tsp lemon juice","500 g natural (plain) yoghurt"],"steps":["Fry paneer in ghee or oil, and set aside in a bowl.","Sauté onion in oil with garlic and ginger paste until golden brown.","Add diced capsicum and tomatoes.","In a separate pan combine ghee, hing, cardamom, turmeric, garam masala, chilli powder, lemon juice, and cumin.","Fry for 2 minutes, then add yoghurt.","Cook on medium heat for five minutes.","Add onions, capsicum, tomatoes, and paneer.","Cook on low heat for 15 minutes occasionally stirring.","Serve with rotis or naan and rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APaneer_Butter_Masala","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Paneer_butter_masala_2.jpg/960px-Paneer_butter_masala_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Parmesan Encrusted Tilapia","name":"Parmesan Encrusted Tilapia","ingredients":["3 tilapia fillets","½ cup garlic-flavored croûtons, finely crushed","Melted butter","2 tbsp grated Parmesan cheese","1 tbsp salt","1 tbsp freshly-ground black pepper","1 tbsp cayenne pepper","Olive oil"],"steps":["Combine salt, cayenne, pepper, croûtons, and cheese. Set aside.","Coat fish with melted butter. Dredge both sides in cheese mixture. Let rest 2–3 minutes.","Dip fish in olive oil. Place on a shallow roasting pan and bake in a 400°F oven for 11–12 minutes or until fish is opaque and flakes easily when tested with a fork.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AParmesan_Encrusted_Tilapia","pageImageChecked":true},{"title":"Cookbook:Panocha (Sprouted Wheat Pudding)","name":"Panocha (Sprouted Wheat Pudding)","ingredients":["2 cups sprouted wheat flour","1½ cups all-purpose flour","3 dashes of salt","1 stick butter","2 cups white granulated sugar","3 cups boiling water"],"steps":["Combine the flours and salt.","Melt the butter in a medium pot, then stir in the sugar. Let caramelize gently over low heat.","Carefully whisk in the boiling water, then the flour mixture. Make sure to stir until free of lumps.","Cook over low heat for 2–3 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APanocha_(Sprouted_Wheat_Pudding)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Panocha_New_Mexico1.jpg/960px-Panocha_New_Mexico1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JerryFriedman","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Parson's Sauce (Hartshorne)","name":"Parson's Sauce (Hartshorne)","ingredients":["1 lemon, zest removed","2–3 pickled cucumbers","2 tbsp butter","1 tsp salt","1 tsp pepper","20 g plain flour","2 tsp catsup (ketchup)"],"steps":["Chop lemon-peel and pickled cucumbers very fine. Mix in all remaining ingredients.","Transfer to a saucepan, and simmer for 10–15 minutes.","Use or serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AParson's_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Papaya Lassi","name":"Papaya Lassi","ingredients":["½ cup water","4 cups plain yogurt","⅔ cup honey","½ teaspoon salt","1 cup papaya pulp","½ teaspoon ground cinnamon"],"steps":["Combine everything in a blender.","Blend until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APapaya_Lassi","country":"India","pageImageChecked":true},{"title":"Cookbook:Pancakes with Honey","name":"Pancakes with Honey","ingredients":["2 cups all-purpose flour","2 teaspoons baking powder","¼ teaspoon salt","2 tablespoons white granulated sugar","2 cups milk","2 standard eggs","2 tablespoons butter, melted","Honey, for drizzling","Toasted sesame seeds, for garnish (optional)"],"steps":["In a mixing bowl, whisk together the flour, baking powder, salt, and sugar.","In a separate bowl, whisk together the milk, eggs, and melted butter.","Gradually pour the wet ingredients into the dry ingredients, whisking until well combined and no lumps remain.","Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.","Pour ¼ cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1–2 minutes, or until golden brown.","Repeat the process with the remaining batter, adding more butter or cooking spray as needed.","Stack the pancakes on a serving plate and drizzle generously with honey.","Garnish with toasted sesame seeds, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APancakes_with_Honey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Foodiesfeed.com_pouring-honey-on-pancakes-with-walnuts.jpg/960px-Foodiesfeed.com_pouring-honey-on-pancakes-with-walnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mae Mu","licence":"CC0"},{"title":"Cookbook:Panna Cotta (Basic)","name":"Panna Cotta (Basic)","ingredients":["¾ tsp powdered gelatin","2 cups (480 ml) heavy cream","½ cup (60 g) white granulated sugar","1½ tsp vanilla essence or 1 small vanilla bean","1 pinch of salt"],"steps":["Allow the gelatin to bloom in 1 Tbsp of the cream for about 5 minutes.","Combine the remaining ingredients in a medium saucepan over medium heat, and stir occasionally until the sugar dissolves and tiny bubbles appear around the edge of your pan.","Remove from heat and add the gelatin, stirring until it is thoroughly incorporated.","Pour the cream mixture into small ramekins and allow to set in the refrigerator for at least 4 hours, up to overnight.","Serve with fresh fruit, balsamic vinegar, port, or a sweet sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APanna_Cotta_(Basic)","pageImageChecked":true},{"title":"Cookbook:Pasta Marinata","name":"Pasta Marinata","ingredients":["2 ounces semolina flour","2 eggs, separated","Salt to taste","2 ounces melted butter (or olive oil)","About 8 ounces water"],"steps":["Mix the semolina flour, egg yolks, a little salt, and melted butter.","Add the water so as to form a liquid substance.","Whip the egg whites to soft peaks, and fold into the batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_Marinata","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Pasta Romanov","name":"Pasta Romanov","ingredients":["Pasta (taglietelli, spaghetti, or angel hair preferred)","Mascarpone cheese (or similar mild cheese like ricotta)","Tomato purée (paste)","Vodka","1 tsp caviar (or lumpfish roe)","Whole lemon"],"steps":["Boil a pot of salted water, add the pasta, and cook until al dente. Drain.","Melt the cheese (do not overheat) and stir in a little tomato puree to turn it salmon pink.","Add a slug (a couple tablespoons) of vodka to the melted cheese.","Add caviar to the cheese and toss the drained pasta in it to coat.","Cut lemon into wedges and use as garnish with a teaspoon or two of caviar.","Serve with champagne or crisp white wine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_Romanov","pageImageChecked":true},{"title":"Cookbook:Pasta and Bean Soup (Pasta e Fagioli)","name":"Pasta and Bean Soup (Pasta e Fagioli)","ingredients":["1 pound dried white beans","1 cup olive oil","1 whole clove of garlic, unshelled","1 bay leaf","1 teaspoon or more crushed or ground hot red pepper","Fresh parsley","½ pound small diameter macaroni (whole wheat is best)","Salt to taste"],"steps":["Put washed beans in salted water (3 parts to 1 part beans).","Soak overnight OR bring to boil, boil 2 minutes and let stand, covered, for 1 hour.","Do not drain beans, but bring to a boil.","Skim off foam and add oil, garlic and bay leaf.","Simmer for about 2 hours, or until tender.","Cook pasta for 6–7 minutes, but don't let it get too soft.","Drain pasta and save some of the water.","Stir pasta and red pepper into beans and simmer until pasta is al dente, adding some of the saved water if necessary.","Garnish with red pepper to taste and parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_and_Bean_Soup_(Pasta_e_Fagioli)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Paste for Tarts","name":"Paste for Tarts","ingredients":["1 ounce white granulated sugar","1 pound fine flour","3 ounces butter","1 gill cream, boiling"],"steps":["Combine the sugar and flour.","Make it into a stiff paste with the boiling cream and butter.","Work the dough well, and roll it very thinly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APaste_for_Tarts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Taro_paste_milk_tart.jpg/960px-Taro_paste_milk_tart.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Pasta with Red Pepper and Goat Cheese","name":"Pasta with Red Pepper and Goat Cheese","ingredients":["2 large red bell peppers","2 tsp olive oil","¼ cup red wine","1–2 cloves garlic","Basil to taste","Oregano to taste","4 oz (115 g) goat cheese (e.g. bouchon, crottin, or generic chevre)","1 lb (450 g) pasta","Tabasco sauce, to taste"],"steps":["Skin and finely chop or process the red peppers.","Place chopped peppers in saucepan, and cover with water. Crush and add garlic.","Cover the pot and bring to a simmer. Stir in wine and olive oil.","Add basil, oregano, and Tabasco, stirring occasionally at simmer; allow sauce to begin cooking down.","While you're doing this, start boiling the pasta in salted water. Remember that the sauce just needs to take its sweet time to cook down.","Cut the rind from the goat cheese; you only want the inner part for this.","As soon as the pasta and sauce are ready, toss them and the goat cheese together in your serving dish. You have to do this fast, so the goat cheese will melt through the sauce and over the pasta. Stirring the goat cheese into the sauce could result in burned sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Red_Pepper_and_Goat_Cheese","pageImageChecked":true},{"title":"Cookbook:Pasta, Meat and Cheese Casserole (Mostaccioli)","name":"Pasta, Meat and Cheese Casserole (Mostaccioli)","ingredients":["1 cup uncooked mostaccioli pasta","½ pound ground beef","2 Italian sausages, removed from casings","2 tablespoons chopped onion","2 tablespoons chopped green bell pepper","1 clove minced garlic","1 cup chopped canned tomatoes,","3 ounces tomato paste","½ cup water","1 teaspoon dried basil leaves","½ tablespoon chili powder","½ teaspoon red pepper","½ teaspoon salt","½ teaspoon dried oregano","1 dash of sugar","1 dash of black pepper","1 egg, slightly beaten","8 ounces ricotta cheese","¼ cup Parmesan cheese"],"steps":["Cook mostaccioli until al dente in boiling salted water. Drain and set aside.","In skillet, combine meat, sausages, onion, green pepper and garlic. Cook while breaking up meat, until browned. Drain off fat.","To the meat, add all remaining ingredients, except egg and cheeses. Bring meat sauce to a boil. Reduce heat.","Cover and simmer for 15–20 minutes, stirring occasionally.","Combine egg and cheeses. To assemble, stir cooked pasta into meat sauce. Place half in buttered 1-quart baking dish.","Spread cheese mixture evenly over the top. cover with remaining pasta.","Bake, covered, at 350°F for 30–35 minutes or until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta%2C_Meat_and_Cheese_Casserole_(Mostaccioli)","pageImageChecked":true},{"title":"Cookbook:Pasta with Hot Dogs","name":"Pasta with Hot Dogs","ingredients":["200 g pasta (can be reduced)","300 g hot dogs, chopped","1 leek, chopped","1 red bell pepper, chopped","350 g maize corn (optional)","4 eggs","2 dl milk","1 tsp salt","½ tsp black pepper"],"steps":["Boil and drain the pasta according to directions on package.","Combine pasta, hot dogs, red pepper, and maize corn in a baking dish.","Whisk the eggs and milk together, and season as needed with salt and pepper.","Pour the egg mixture over the dry ingredients, and bake everything together in a 200–225°C oven for 25–35 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Hot_Dogs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Vegetarian_hot_dog_with_mac_and_cheese_and_chips_2.jpg/960px-Vegetarian_hot_dog_with_mac_and_cheese_and_chips_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kurt Kaiser","licence":"CC0"},{"title":"Cookbook:Pasties","name":"Pasties","ingredients":["1 medium swede (rutabaga, yellow turnip) or similar root vegetable, peeled, cut into chunks, and then thinly sliced","4 large potatoes, prepared same as the swede","4 medium onions, halved and thinly sliced","2 pounds (900 g) beef round (skirt), sliced across the grain into roughly 1x2 cm strips","Pastry for Cornish Pasties","1 tbsp plain flour (optional)","1 tbsp milk (optional)","Salt to taste","Pepper to taste"],"steps":["Preheat oven to 400°F 200°C Gas Mark 6.","Lightly dust the prepared meat in seasoned flour (optional but makes a thicker gravy of the enclosed juices).","Divide the pastry into 4 equal portions. Roll each into circles.","Layer meat and vegetables on one half of each pastry circle to within 1 inch of the edge. Season generously.","Brush milk onto the edge of the pastry circles (optional).","Bring the other half of the dough over the top of the mixture.","Pinch and twist to seal the dough around the edges.","Make a couple of small slashes in the top of the pastry to allow steam to escape.","Brush pasties with the remaining milk (optional).","Place the pasties on a lightly-greased baking tray (or a double thickness of aluminium foil directly onto the oven shelf).","Bake for about 45 minutes on the middle shelf of the preheated oven.","Best taken with a pint of bitter or stout or a large mug of strong tea."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasties","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/The_Erica_Chang_-_Mannequin_wears_pasties%2C_New_Orleans.jpg/960px-The_Erica_Chang_-_Mannequin_wears_pasties%2C_New_Orleans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Erica Chang","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pasta with Pancetta and Cauliflower","name":"Pasta with Pancetta and Cauliflower","ingredients":["1 pound (450 g) dried pasta","6 ounces (170 g) pancetta, diced small","1 head (~500 g / 1.1 pound) cauliflower, cut into florets","4 cloves of garlic, sliced thin","1 can (14 ounces / 400 g) diced tomatoes, drained","Red pepper flakes","3 egg yolks","½ cup (60 g / 2.1 ounces) grated Pecorino Romano cheese","Chopped parsley, additional grated Pecorino Romano cheese","Salt to taste","Pepper to taste"],"steps":["Bring 4 quarts of water to a boil. Add cauliflower to boiling water and cook for 4 minutes. Transfer cauliflower to an ice bath, but do not discard the cooking water.","Heat 2 tablespoons extra-virgin olive oil over medium-high heat in a large pan. Once hot, add the diced pancetta, and begin to brown.","Once pancetta begins to brown, add pasta to boiling water.","After pancetta is almost completely browned, reduce heat to medium and add the garlic and red pepper flakes. Sauté until garlic begins to turn golden, and then add the cauliflower and the drained diced tomatoes and toss to heat through. Add ¼ cup of the pasta water, as well as salt and pepper.","While pasta is finishing cooking, beat the egg yolks, grated cheese, salt and pepper until smooth.","When the pasta is about 2 minutes away from being al dente, drain.","Lower the heat on the sauce to low and add the pasta to the sauce and toss to combine. Once combined, pour on the egg yolk mixture and quickly toss the pasta to coat it with the mixture (the egg yolks should coat the pasta, and not scramble).","Once heated through, remove to serving bowl or individual plates and garnish with the chopped parsley and additional cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Pancetta_and_Cauliflower","pageImageChecked":true},{"title":"Cookbook:Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)","name":"Pasta in Gorgonzola Cheese Sauce (Pasta Alla Gorgonzola)","ingredients":["500 g the strongest Mountain or Valley Gorgonzola cheese you can buy","A few drops of olive oil","150 g ricotta cheese","1 pinch of mixed herbs","Grated nutmeg","Zest of 1 lemon","1 glass of fresh milk","Penne or your favourite pasta","Water"],"steps":["Put on the pasta to cook in plenty of salted water.","Add the drops of olive oil to a preferably cast-iron saucepan, and crumble the pieces of Gorgonzola into it, on a VERY low heat. The cheese will melt and become runny, at which point you should add the ricotta cheese and continue to melt until the whole lot becomes a sauce.","If the sauce remains too thick, add a little of the milk and heat up once again.","Grate in plenty of nutmeg and add the mixed herbs and leave to stand for a little while.","Once the pasta is cooked, drain well and tip into a mixing bowl.","Add the Gorgonzola sauce and, using a wooden spoon, mix well.","Serve immediately, as with all pasta sauces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_in_Gorgonzola_Cheese_Sauce_(Pasta_Alla_Gorgonzola)","pageImageChecked":true},{"title":"Cookbook:Pasta Soup for Kids","name":"Pasta Soup for Kids","ingredients":["1 quart vegetable broth","½ cup carrots, in tiny cubes (the size of small peas)","½ cup diced zucchini","½ cup diced yellow crooked-neck squash","½ cup baby corn, ¼-inch pieces (or ¼ cup frozen corn—see notes)","½ cup small peas (frozen—see notes)","½ cup minced firm tofu","1–1½ cups cooked small pasta (see notes)"],"steps":["Bring broth to boil in a medium-sized saucepan.","Add carrots, and lower the heat to a simmer.","Cook for 5 minutes, or until carrots are just tender.","Add zucchini, squash, and corn.","Simmer for 5 minutes, then stir in peas, tofu, and cooked pasta.","Simmer just a couple of minutes longer.","Serve hot (or very warm) in small bowl with small spoons."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_Soup_for_Kids","pageImageChecked":true},{"title":"Cookbook:Pasta with Corn and Tuna","name":"Pasta with Corn and Tuna","ingredients":["4 mugfuls of your favourite dried pasta","400 g plain Philadelphia-brand cream cheese","410 g tinned sweetcorn","1 tin of tuna of equal size to the sweet corn","3 tsp of pesto","A little ground pepper","Olive oil"],"steps":["Put the pasta on to boil in copious amounts of water with a little salt and a drop of olive oil added.","In a mixing bowl combine all the rest of the ingredients.","When the pasta is cooked, drain through a colander and add to the bowl.","Stir through, so that everything becomes well coated.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Corn_and_Tuna","pageImageChecked":true},{"title":"Cookbook:Pasta and Bean Soup","name":"Pasta and Bean Soup","ingredients":["1 large dash of premium olive oil","1 glass of dry white wine","5 cloves of garlic, peeled and chopped","1 onion, peeled and chopped","4 very red tomatoes, chopped finely or one tin (235 g) chopped tomatoes","3 large squeezes of Italian tomato purée","2 cans (235 g) borlotti beans","1 handful of fresh, chopped spinach (optional)","1 sprig of rosemary about 3 inches long","1 large handful of chopped parsley","1 ½ litres water","2 chicken stock cubes","1 pinch of salt","1 large pinch of freshly ground pepper","1 large pinch of cayenne pepper","5 handfuls of pasta shells or penne","100 ml single fresh cream (optional)"],"steps":["Heat the olive oil in the pan, add the chopped garlic and onions, and fry gently for about 3 minutes until translucent but not coloured. Add the cayenne pepper and mix well in the pan.","Add the glass of white wine and allow to evaporate slightly.","Add the water, the stock cubes, the tomato paste, pepper, salt, pasta, and the 2 tins of beans, and allow to simmer gently for as long as the pasta needs to cook (see packet) stirring occasionally.","Once the pasta is al dente, stop the cooking process, add the chopped parsley and the cream, and stir in well.","Add the rosemary sprig, and allow the whole thing to infuse for about 2 hours.","Buon appetito Wikibookians!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_and_Bean_Soup","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Liat_Portal_for_Foodie_Disorder_-_Homemade_minestrone_soup.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Homemade_minestrone_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Passover Orange Walnut Cake","name":"Passover Orange Walnut Cake","ingredients":["5 eggs","1 cup white granulated sugar","1 cup oil","1 cup matzah meal","Orange extract","1 cup ground walnuts"],"steps":["Preheat oven to 350°F.","Beat eggs and add sugar, mix.","Mix in oil and add matzah meal.","Add walnuts and mix.","Add orange extract generously and mix.","Pour into 9-inch cake pan.","Bake for 30–40 minutes in the preheated oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APassover_Orange_Walnut_Cake","pageImageChecked":true},{"title":"Cookbook:Pasta alla Gricia (Pasta with Guanciale)","name":"Pasta alla Gricia (Pasta with Guanciale)","ingredients":["3 tbsp salt","400 g pasta (rigatoni or spaghetti)","200–300 g guanciale, chopped","Pecorino romano, grated","Black pepper"],"steps":["Heat water and salt in a pot until it starts boiling.","Add the pasta, and cook until al dente.","Cook the guanciale in a frying pan until fat melts almost completely.","Add the cooked pasta to the guanciale pan, and fry for 2 minutes.","Add grated pecorino romano and black pepper to the frying pan, and toss to blend the ingredients."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_alla_Gricia_(Pasta_with_Guanciale)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Pasta_alla_Gricia.jpg/960px-Pasta_alla_Gricia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"Cookbook:Pasta with Vegetables","name":"Pasta with Vegetables","ingredients":["¼ tsp salt","⅓ pound uncooked dried spaghetti","2 medium tomatoes, chopped","1 medium cucumber, chopped","½ medium onion, chopped","1 tbsp butter or oil","3–5 tbsp pasta sauce or ketchup"],"steps":["Bring 2 liters water to a boil with the salt.","Add spaghetti to boiling water. Cook for 4 minutes.","Add chopped tomatoes and cucumber to the boiling pasta. Boil for another 5 minutes.","Drain the water, add the butter or oil, and mix in the chopped onion.","Mix in sauce or ketchup, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Vegetables","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Pasta_primavera.jpg/960px-Pasta_primavera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Keith","licence":"CC BY 2.0"},{"title":"Cookbook:Pasta with Sausage","name":"Pasta with Sausage","ingredients":["¼ tsp salt","⅓ pound uncooked dried spaghetti","2–4 sausages","1 tbsp butter or oil","3–5 tbsp pasta sauce or ketchup"],"steps":["Bring 2 liters water to a boil, and add salt.","Add the spaghetti to the boiling water, and cook for 3 minutes.","Add sausages to pasta, and boil for 5 minutes.","Drain water.","Add butter to the pasta, then mix in sauce or ketchup.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_with_Sausage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Grilled_Italian_Sausage_with_noodles.jpg/960px-Grilled_Italian_Sausage_with_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Loescher","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pasta Salad with Chicken","name":"Pasta Salad with Chicken","ingredients":["Carrots, peeled and sliced thin or shredded","Cucumber","Rotini pasta, boiled and drained","Canned kidney beans, drained and rinsed","Canned green peas, drained and rinsed","Canned sweet corn, drained and rinsed","Canned baked beans","Hard-boiled eggs, diced","Cooked chicken, cubed","Ranch dressing","Mayonnaise","Ketchup"],"steps":["Peel the cucumber and cut in half. Scoop out the seeds and discard them. Dice the cucumber.","Combine the cucumber and carrots. Add the drained pasta, kidney beans, peas, corn, baked beans, eggs, and chicken. Toss to mix.","Mix in ranch dressing, mayonnaise, and ketchup to taste.","Allow to chill a few hours before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APasta_Salad_with_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Chicken_fettuccine_alfredo.JPG/960px-Chicken_fettuccine_alfredo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Passover Hazelnut Loaf Cake","name":"Passover Hazelnut Loaf Cake","ingredients":["5 eggs, separated","½ lb shelled blanched hazelnuts","1 scant cup white granulated sugar"],"steps":["Preheat the oven to 350 °F (180 °C).","Grind the hazelnuts to in a food processor until fine. You should have about 3½ cups.","Whip sugar and egg yolks until light yellow.","Whip the whites until soft peaks form.","Fold the ground nuts and the egg whites into the egg yolk mixture.","Pour into a shallow wide-brimmed oven-safe dish.","Bake for 30 minutes until the surface is golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APassover_Hazelnut_Loaf_Cake","pageImageChecked":true},{"title":"Cookbook:Peach Cobbler","name":"Peach Cobbler","steps":["Combine flour, butter, and milk. Cut together to make dough and set aside.","Pour peaches in 9x13-inch baking pan. Sprinkle sugar on top.","Roll out crust and place on top of peaches.","Bake at 350 °F or until top is browned lightly (approximately one hour)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeach_Cobbler","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Peach_cobbler_%28cropped%29.jpg/960px-Peach_cobbler_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mark Pellegrini","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Peanut Brittle","name":"Peanut Brittle","ingredients":["1 cup granulated white sugar","½ cup light corn syrup","¼ teaspoon salt (omit if using salted peanuts)","¼ cup water","1 cup shelled peanuts—raw, preferably blanched (skinless)","2 tablespoons butter, softened","1 teaspoon vanilla extract (optional)","1 teaspoon baking soda (optional, see notes, below)."],"steps":["Grease a 9 x 12-inch cookie sheet. Set aside until needed.","Over medium heat, in a heavy 2-quart saucepan, bring the sugar, corn syrup, salt, and water to a boil.","Attach a candy thermometer to the saucepan with the tip in the mixture.","Continue heating, stirring occasionally, until the mixture reaches 250°F (120°C).","Add raw peanuts to the mixture. Continue heating and stirring gently until temperature reaches 300°F (150°C).","If you are using roasted peanuts (not recommended), stir these into the mixture now.","Remove from heat. Add butter and vanilla extract. Stir in quickly.","Add baking soda and stir very quickly. The volume of the mixture will double as bubbles form throughout. Be sure the soda is evenly mixed in and does not collect in one spot.","Pour mixture onto cookie sheet.","Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the prepared cookie sheet.","Allow to cool to room temperature.","Break peanut brittle into bite-sized pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Brittle","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Candy_Food_Baguio%27s_Peanut_brittle_8.JPG/960px-Candy_Food_Baguio%27s_Peanut_brittle_8.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rossannabondes","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Peanut Butter and Jelly Sandwich","name":"Peanut Butter and Jelly Sandwich","ingredients":["2 slices of white bread","Peanut butter","Jelly or jam"],"steps":["Using a spreading knife, spread an even coat of peanut butter on one side of each slice of bread.","When the bread is evenly covered, spread an even coat of jelly atop the peanut butter.","After applying the jelly, put one of the slices on a plate (jelly side up) and place the other slice on top of the first (jelly side down)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_and_Jelly_Sandwich","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Peanut_butter_and_jelly_sandwich%2C_top_slice_of_bread_turned_clockwise_to_show_the_peanut_butter_and_jelly_filling.jpg/960px-Peanut_butter_and_jelly_sandwich%2C_top_slice_of_bread_turned_clockwise_to_show_the_peanut_butter_and_jelly_filling.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renee Comet (photographer)","licence":"Public domain"},{"title":"Cookbook:Peanut Butter Cookies","name":"Peanut Butter Cookies","ingredients":["110 g (120 ml / ½ cup / 4 oz) peanut butter","110 g (120 ml / ½ cup / 4 oz) white granulated sugar","110 g (120 ml / ½ cup / 4 oz) brown sugar","110 g (120 ml / ½ cup / 4 oz) butter or margarine, melted","1 egg","½ teaspoon vanilla essence","280 g (300 ml / 1 ¼ cup / 10 oz) all-purpose flour","¼ teaspoon salt","¾ teaspoon baking soda"],"steps":["Start by preheating oven to 180°C (350°F / gas mark 4).","Cream together sugars, melted butter, egg, and vanilla until creamy and smooth.","Combine flour, peanut butter, salt, and baking soda in the mixture from step 2.","After the mixture is complete, flatten small pieces into cookie shapes with a fork and place on an ungreased baking sheet at least 2 inches apart.","Bake in the preheated oven for 8–10 minutes, or until golden brown.","Pull out of the oven and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Cookies","pageImageChecked":true},{"title":"Cookbook:Pastry Dough (recipe)","name":"Pastry Dough (recipe)","ingredients":["2¾ cups (350 g) flour","1⅛ cups (2 sticks plus 2 tablespoons / 260 g) butter (see notes, below)","1 cup plus 2 tablespoons (220 g) confectioner's sugar","2 eggs","1 egg yolk"],"steps":["With an electric stand mixer or hand-held mixer, mix flour, butter, and sugar until the mixture has the consistency of small peas.","With the machine on low speed, add eggs and yolk, and mix just until well-incorporated, about 25 seconds.","Wrap dough tightly in plastic wrap and chill for at least 30 minutes before rolling out."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APastry_Dough_(recipe)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Spreading_the_dough_%285623053008%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Klearchos Kapoutsis from Santorini, Greece","licence":"CC BY 2.0"},{"title":"Cookbook:Pastry for Cornish Pasties","name":"Pastry for Cornish Pasties","ingredients":["1 lb (450 g) flour","½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios)","1 pinch salt","Water"],"steps":["Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.","Roll dough to about a ¼ inch thick.","Cut out rounds with a tea plate—or other round object about 6in across.","Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.","Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.","Place on baking sheet, bake in hot oven (450 °F) until golden-brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APastry_for_Cornish_Pasties","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Inside_of_Vegan_Chicken_%26_Leek_Cornish_Pasty_2023-06-19.jpg/960px-Inside_of_Vegan_Chicken_%26_Leek_Cornish_Pasty_2023-06-19.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Peanut Butter Pie","name":"Peanut Butter Pie","ingredients":["8 ounces cream cheese, at room temperature","1 cup plus 2 tablespoons smooth peanut butter","½ cup white sugar","12 ounces (about 4½ cups) non-dairy whipped topping","1 prepared chocolate cookie pie shell","1 jar (11.75 ounces) plus 2 tablespoons hot fudge topping"],"steps":["In a medium bowl, stir together cream cheese, peanut butter and sugar.","Carefully stir in 3 cups of the whipped topping.","Spoon into pie shell.","Softly spread mixture to edges of the pie shell.","Put all but 2 tablespoons of hot fudge topping in a microwave-safe container and microwave for 60 seconds.","Spread hot fudge topping over peanut butter mixture in pie shell to cover.","Place in refrigerator for 2 hours.","Spread remaining ~1½ cups whipped topping carefully over top of refrigerated pie.","Knead last 2 ounces of hot fudge topping in plastic bag and cut off a corner and drizzle over top of pie.","Knead last 2 ounces of peanut butter in plastic bag and cut off a corner and drizzle over top in an artful pattern."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Pie","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Double_Chocolate_Peanut_Butter_Pie_from_Lulu%27s_Chocolate_Bar%2C_Savannah.jpg/960px-Double_Chocolate_Peanut_Butter_Pie_from_Lulu%27s_Chocolate_Bar%2C_Savannah.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Rivera","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Peach, Strawberry and Ice Cream Smoothie","name":"Peach, Strawberry and Ice Cream Smoothie","ingredients":["½ cup (150 g or 5.3 oz) plain yogurt","½ cup (125 ml or 4.2 oz) vanilla ice cream","½ cup (40 g or 1.4 oz) sliced peaches","½ cup (40 g or 1.4 oz) sliced strawberries"],"steps":["In a blender, blend the peaches, strawberries, yogurt, and ice cream until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeach%2C_Strawberry_and_Ice_Cream_Smoothie","pageImageChecked":true},{"title":"Cookbook:Pastries Filled with Jam (Marmeladetascherl)","name":"Pastries Filled with Jam (Marmeladetascherl)","ingredients":["250 g flour","1 teaspoon baking powder","250 g butter","1 package curd cheese (e.g. quark or farmer cheese)","1 pinch of salt","1 egg white","Jam (or nut cream)"],"steps":["Mix the flour with the baking powder, and rub in the butter. Then, add the curd and the salt, and knead it into dough.","Let the dough rest in the fridge for 1 hour.","Roll the dough to about 2 mm thick, and cut it into 10 cm squares.","Put a blob of jam in the middle of each square, and fold them diagonally. Press the edges to seal the tascherl.","Brush a bit of the egg white onto each tascherl, and place onto a baking sheet.","Preheat the oven to 180°C, put the tascherl into the oven, and bake them for approximately 20 minutes.","Before serving, dust some sugar onto the tascherl to add some extra flavour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APastries_Filled_with_Jam_(Marmeladetascherl)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Jam_tascherl.JPG/960px-Jam_tascherl.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Babsberg at en.wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Pavlova","name":"Pavlova","ingredients":["3 egg whites","3 tablespoons water","250 g (9 oz) caster sugar","1 pinch salt","5 ml (1 tsp) vinegar","5 ml (1 tsp) vanilla extract","1 tsp cornstarch (optional)","Heavy cream","Powdered sugar to taste","Cut fruit and/or berries"],"steps":["Whip the egg whites and salt to a very stiff consistency. Add water and beat again before folding in caster sugar, vanilla and vinegar. Whip until the mixture holds its shape and stands in sharp peaks.","Spread the mixture onto a baking sheet lined with parchment paper.","Slow-bake the mixture at 150°C (300°F) to dry all the moisture and create the meringue, approximately 45 minutes. This leaves the outside of the pavlova a crisp crunchy shell, while the interior remains soft and moist. Let cool.","Whip the cream and powdered sugar to medium peaks. Spread the whipped cream on top of the meringue.","Arrange the fruit on top of the whipped cream layer. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APavlova","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Pavlova_ballet_tour_of_Australia%2C_1926_-_Wentzel_collection_%288143381862%29.jpg/960px-Pavlova_ballet_tour_of_Australia%2C_1926_-_Wentzel_collection_%288143381862%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"unknown","licence":"Public domain"},{"title":"Cookbook:Pattaya Fried Rice","name":"Pattaya Fried Rice","ingredients":["3 tbsp olive oil (2 tbsp for frying and 1 tbsp for making an omelette)","2 cloves garlic, minced","2 red chillies, cut in dice","2 shallots, sliced finely","2 chicken fillets, cut in pieces","1 cup (250 g / 8.8 oz) green peas","1 carrot, diced","1 scallion, cut in dice","2 cups (300 g / 11 oz) cooked rice","2 tbsp tomato sauce","2 tbsp nam pla (fish sauce)","1 tbsp salt","1½ tbsp pepper","1 small jalapeno, minced","2 eggs for making omelette"],"steps":["Heat the oil in a non-stick pan. When the oil is hot, fry the garlic and shallots, stirring until brown and fragrant.","Add the chicken pieces, carrot, green peas, and red chilli. Stir for 2 minutes.","Add the rice, nam pla, tomato sauce, salt, and pepper. Stir until all mixed.","To make the omelette, heat the oil in a separate pan. Beat the eggs, and pour into the pan. Cook until the egg is browned on the bottom.","Flip the egg over to cook on the other side.","Place a ball of the fried rice mixture in the center of the omelette. Fold up the 4 edges of the omelette to enclose the rice. Flip it onto a serving plate.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APattaya_Fried_Rice","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/DFC_5103_Shrimp_fried_rice_served_with_lime_sliced_cucumber_and_a_side_of_spicy_chili_sauce_-_a_classic_Thai_comfort_dish_from_Pattaya.jpg/960px-DFC_5103_Shrimp_fried_rice_served_with_lime_sliced_cucumber_and_a_side_of_spicy_chili_sauce_-_a_classic_Thai_comfort_dish_from_Pattaya.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PattayaPatrol","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Peach Curry Chutney","name":"Peach Curry Chutney","ingredients":["4 peaches, peeled and sliced into 10ths","½ apple cider","2 tbsp apple cider vinegar","1 pinch of salt","¼ tsp freshly ground black pepper","1 tbsp curry powder","2 tbsp tikka masala paste"],"steps":["Blend all ingredients on high speed just until mostly liquid. There should still be chunks.","Bring to a boil over medium high heat until reduced by ⅓.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeach_Curry_Chutney","pageImageChecked":true},{"title":"Cookbook:Peach and Tomato Gazpacho","name":"Peach and Tomato Gazpacho","ingredients":["4 cups (946 ml / 1.5 lb / 630 g) tomatoes","2 cups (473 ml / 1 lb / 454 g) pitted peaches","¼ cup (59 ml) crushed ice","2 Tbsp (30 ml) chopped shallot","2 Tbsp (30 ml) olive oil","1½ tsp (22 ml) white-wine vinegar","1 Tbsp (15 ml / 8 sprigs) chopped fresh tarragon","1 tsp salt","½ tsp black pepper"],"steps":["Cut the tomato into sections, place ⅔ into the blender, and set the other ⅓ to the side in the small bowl.","Run the blender on high speed to purée the tomatoes.","Cut the pitted peaches into sections, place ½ into the blender, and set the other ½ to the side in the small bowl.","Add the peaches to the tomato purée and blend on high speed to purée the peaches.","Cut the shallot into sections, place into the mixture, and purée.","Chop the fresh tarragon, removing and discarding any large stems, place the leaves into the blender mixture, and purée.","Add olive oil, white wine vinegar, tarragon, salt, and pepper to blender and mix well.","Add crushed ice into the blender and purée for 30 seconds on highest power.","Add contents from small bowl into blender and pulse on lowest setting very briefly (this will provide some texture to gazpacho with small chunks of tomato and peach).","Serve right away as chilled gazpacho soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeach_and_Tomato_Gazpacho","pageImageChecked":true},{"title":"Cookbook:Peach Chutney","name":"Peach Chutney","ingredients":["6 ½ pounds peaches","1 cup dark raisins","2 cup lemon juice","1 cup golden raisins","2 cup brown sugar","1 tablespoon pickling salt","¾ cup finely chopped ginger","1 tablespoon mustard seed","1 teaspoon asafoetida","2 tablespoon celery seed","1 hot banana pepper, seeded and chopped","2 teaspoon garam masala (curry blend)","2 green peppers, finely chopped"],"steps":["Blanch, peel, and pit peaches.","Coarsely chop peaches and combine with lemon juice in a large stainless steel or enamel saucepan. Stir in sugar.","Bring to a boil and cook, stirring frequently until the peaches are tender (about 15 minutes).","Add remaining ingredients. Boil over medium-high heat for about 45 minutes or until thick, stirring frequently.","Ladle chutney into six hot, sterilized, 1-pint (2-cup) preserving jars, leaving ½ inch of headspace. Wipe rims clean and seal according to manufacturer's directions.","Process for 15 minutes in a boiling water bath. Allow chutney to mature for at least one month before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeach_Chutney","pageImageChecked":true},{"title":"Cookbook:Peanut Butter Banana Smoothie","name":"Peanut Butter Banana Smoothie","ingredients":["1 cup unsweetened almond milk","1 banana, peeled","2 tbsp honey (or agave nectar to make it vegan)","2 tbsp peanut butter","About 2 cups ice"],"steps":["Combine all ingredients in a blender.","Blend until smooth. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Banana_Smoothie","pageImageChecked":true},{"title":"Cookbook:Peanut Butter Banana Oatmeal","name":"Peanut Butter Banana Oatmeal","ingredients":["1 cup rolled oats or instant oats","½ cup milk","1 banana, peeled and sliced","1–2 tbsp peanut butter","½ tbsp (or more) honey, to taste"],"steps":["Cook the oats in water. If using regular oats this should take around 10 minutes, while instant oats will cook more quickly.","Put the cooked oats in a bowl","Add milk, peanut butter, honey and sliced banana.","Mash until the banana and ingredients are all thoroughly combined.","Top with honey and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Banana_Oatmeal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Peanut_butter_banana_sushi%2C_oatmeal_squares_and_fruit_and_nut_mix_for_kid_snacks_%2815093413180%29.jpg/960px-Peanut_butter_banana_sushi%2C_oatmeal_squares_and_fruit_and_nut_mix_for_kid_snacks_%2815093413180%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Personal Creations","licence":"CC BY 2.0"},{"title":"Cookbook:Peanut Butter Fudge","name":"Peanut Butter Fudge","ingredients":["500 g butter","350 g peanut butter","1 L milk","1 tbsp vanilla extract or powder","Brown sugar","Powdered sugar"],"steps":["Melt butter in a medium saucepan over medium heat.","Stir in brown sugar and milk. Bring to a boil and cook only for two minutes, stirring constantly.","Remove from heat. Whisk in peanut butter and vanilla.","Immediately pour over powdered sugar. Beat until smooth with an electric mixer.","Pour in an 8x8-inch pan and cool. Cut into desired shapes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Fudge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Peanut_Butter_Fudge_%2815651232319%29.jpg/960px-Peanut_Butter_Fudge_%2815651232319%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willis Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Peanut Butter Cookies (Egg-Free)","name":"Peanut Butter Cookies (Egg-Free)","ingredients":["½ cup (120 ml) peanut butter","¼ cup (60 ml) honey","¼ teaspoon salt","¼ cup vegetable oil","¼ cup brown sugar","1 teaspoon vanilla","1 ¼ cups (300 ml) whole wheat pastry flour (other flours likely work fine)"],"steps":["Preheat oven to 375°F.","Cream all ingredients except flour together.","Add flour and mix sparingly—it should be dry enough to form into balls by hand without sticking.","Form into walnut-sized balls and place on ungreased cookie sheet.","Flatten with a fork by pressing the tines of the fork across the cookie. Repeat going in the other direction to make a criss-cross pattern.","Bake for about 8–10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Cookies_(Egg-Free)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/2018.09.27_Low_Carbohydrate_Peanut_Butter_and_Jelly_Cookies%2C_Washington%2C_DC_USA_06341_%2831112367178%29.jpg/960px-2018.09.27_Low_Carbohydrate_Peanut_Butter_and_Jelly_Cookies%2C_Washington%2C_DC_USA_06341_%2831112367178%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ted Eytan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pea Soup (Québécois Style)","name":"Pea Soup (Québécois Style)","steps":["Preheat oven to 200 °C (400 °F). Roast ham hocks 30–40 min until browned, turning once partway through.","In a large pot, combine roasted ham hocks, onion, carrot, celery, thyme, bay leaf, peppercorns, and water.","Bring to a boil, then reduce to simmer, skimming off any foam that rises to the top.","Simmer 2.5–3 hours until meat is tender and broth is flavorful.","Remove ham hocks and cool slightly. Remove skin, bone, and excess fat from ham; shred meat into bite-sized pieces.","Strain the broth and discard solids. You should have about 8 cups.","Return strained broth to pot, and add soaked split peas, diced onion, carrot, celery, garlic, and thyme leaves.","Bring to gentle simmer and cook 60–75 minutes until peas are very tender.","If using miso, dissolve paste in ½ cup hot broth (do not boil miso directly) and stir into soup.","Add shredded ham and simmer 10–15 minutes.","Add salt and black pepper to taste.","For rustic soup, leave as is. For creamier texture, blend ⅓–½ of the soup with an immersion blender and stir to combine.","Ladle hot soup into bowls. Serve with crusty rye, sourdough, or brown bread and optional drizzle of olive oil, canola oil, or sprinkle of parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APea_Soup_(Qu%C3%A9b%C3%A9cois_Style)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Quebecois_Pea_Soup.png/960px-Quebecois_Pea_Soup.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cnrowley","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Peanut Curry Sauce","name":"Peanut Curry Sauce","ingredients":["¾ cup (about 170 ml) roasted peanuts (unsalted)","4 cups (about 1 L) coconut milk (unsweetened)","2 tbsp (about 30 ml) red curry paste","2 tbsp (about 30 ml) sugar","3 tbsp (about 45 ml) lemon juice","3 tsp (about 15 ml) fish sauce"],"steps":["Chop or grind peanuts into a fine meal.","Heat half the coconut milk in a medium saucepan on high heat, and add red curry paste. Stir until curry paste is dissolved and then continue to heat on high for 10–12 minutes (not stirring) until the oil from the coconut milk has risen to the top.","Decrease heat to medium-high and add ground peanuts. Stir and add the rest of the coconut milk, bring to a full boil then decrease heat, and add the sugar, lemon juice and fish sauce.","Continue to cook (stirring occasionally) for 15–20 minutes, until the sauce has thickened and the oil has risen to the surface again.","Take off heat and let set for about ½ hour. Stir to blend in the oil that has risen, the sauce should be not quite as thick as peanut butter. If it seems too thick add about a teaspoon of water or coconut milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Curry_Sauce","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Peanut Sauce (Vegan)","name":"Peanut Sauce (Vegan)","ingredients":["½ cup peanut butter","1–2 cloves of garlic","3 Tbsp soy sauce","2 Tbsp vinegar, rice vinegar or cider vinegar","1 Tbsp brown sugar","¼ tsp salt","⅛ tsp cayenne pepper (optional)","½ cup hot water"],"steps":["Mix all ingredients together, adding the water last."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Sauce_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Raw_vegan_lunch.jpg/960px-Raw_vegan_lunch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tiff","licence":"CC BY 2.0"},{"title":"Cookbook:Pecan Spinach Pasta","name":"Pecan Spinach Pasta","ingredients":["500 grams pasta (ideally penne)","3 generous tablespoons olive oil","2 large garlic cloves, chopped","1 onion (ideally red), sliced","¾ cup pecan halves","1 pack of frozen spinach, or, better, a moderate amount of fresh spinach","Crushed red pepper flakes, to taste","Salt to taste","1 cup feta cheese or feta substitute (optional)"],"steps":["Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be al dente, which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.","While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.","After a brief amount of time, add the onion slices.","Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.","Add the spinach.","Once the spinach is done, add salt.","Put the sauce on the drained pasta and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APecan_Spinach_Pasta","pageImageChecked":true},{"title":"Cookbook:Pennsylvania Pot Pie","name":"Pennsylvania Pot Pie","steps":["Boil chicken in water until tender.","Meanwhile, prepare noodle dough following the first 5 steps of the Flaky Pie Crust procedure, using the ingredients above. Sugar and butter are replaced with pepper and shortening, respectively.","On a floured board, roll dough about twice as thick as ordinary pie crust (about a 9-inch circle or 8 x 10-inch rectangle).","Cut dough into roughly 2-inch squares.","Remove chicken from broth. Shred chicken, discarding bones and skin.","Stir pot pie squares into boiling broth a few at a time, being careful not to let them stick together. Simmer 6 minutes.","Add chicken and green beans. Simmer for 10–15 minutes.","Remove from heat. Let stand 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APennsylvania_Pot_Pie","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Charlie%27s_Cafe_Exceptionale_Spirit_of_%2776_Pennsylvania_Dutch_Luncheon_Menu_Insert_%281976%29_-_DPLA_-_ef004a2b56ce92b033c963110835a696.jpg/960px-Charlie%27s_Cafe_Exceptionale_Spirit_of_%2776_Pennsylvania_Dutch_Luncheon_Menu_Insert_%281976%29_-_DPLA_-_ef004a2b56ce92b033c963110835a696.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"Cookbook:Pecan Sweet Potatoes","name":"Pecan Sweet Potatoes","steps":["Mix base and topping ingredients in separate bowls.","Pour the sweet potato mixture into a 9x12-inch pan.","Sprinkle on topping, and bake at 350°F for 45 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APecan_Sweet_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Sweet_potato_pecan.jpg/960px-Sweet_potato_pecan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Natalie HG","licence":"CC BY 2.0"},{"title":"Cookbook:Pecan Blondies","name":"Pecan Blondies","ingredients":["1 cup (125 g) flour","1 tsp baking powder","¾ tsp salt","½ cup (120 g) unsalted butter, melted","1 cup (240 g) firmly packed dark brown sugar","1 tbsp vanilla extract","1 egg","¾ cup (180 g) chopped pecans"],"steps":["Preheat oven to 325°F (170°C).","In a small bowl stir together the flour, baking powder, and salt. Set aside.","In a large bowl, stir the melted butter, brown sugar, and vanilla until uniform, breaking up any large lumps of sugar.","Beat in egg until creamy.","Gently fold in flour mixture. When flour is nearly incorporated, gently fold in toasted pecans. Do not overmix.","Spread mixture into buttered 8 x 8-inch (20 x 20 cm) baking dish.","Bake at 325°F (170°C) for 30 minutes or until desired doneness.","Let cool and cut into bars."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APecan_Blondies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Maple-pecan_blondies%2C_June_2010.jpg/960px-Maple-pecan_blondies%2C_June_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Janet Hudson","licence":"CC BY 2.0"},{"title":"Cookbook:Peanut Butter Sandwich","name":"Peanut Butter Sandwich","ingredients":["2 slices of bread","Butter, soft","Peanut butter","Honey","Preserves (jam)","Very cold milk"],"steps":["Toast and butter the bread slices.","Combine the peanut butter, honey, and butter. Spread over one slice of toasted bread.","Spread preserves (jam) over the other slice.","Put both halves of sandwich together.","Cut in half and serve with milk"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Butter_Sandwich","pageImageChecked":true},{"title":"Cookbook:Pease Pudding","name":"Pease Pudding","ingredients":["1 uncooked ham hock or ham joint (from a butcher shop)","250–375 g dried yellow split peas","1 knob of butter"],"steps":["Put the ham hock in a pressure cooker and cover with water.","With the lid on bring to the boil (full pressure).","Lower the heat and simmer for 30–40 minutes.","Remove from the heat and release the pressure. Take out the hock and put to one side.","Add the split peas.","With the lid on, bring back to the boil.","Again lower the heat to a simmer (as low as possible).","Simmer for 25–30 minutes.","Remove from the heat and release the pressure.","Put the contents into a bowl with the butter, and mix with a balloon type whisk.","Leave to cool.","Serve on white bread or stottie cake, alone or with ham from the hock. Refrigerate when cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APease_Pudding","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Faggott_and_pease_pudding_-_Milkwood_%2849526644286%29.jpg/960px-Faggott_and_pease_pudding_-_Milkwood_%2849526644286%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haydn Blackey from Cardiff, Wales","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pedernales River Chili","name":"Pedernales River Chili","ingredients":["4 lbs (1.8 ) coarse-ground meat (venison preferred)","1 large onion, chopped","2 cloves garlic, finely chopped","1 teaspoon dried oregano (preferable to fresh oregano, which grows wild in central Texas)","1 teaspoon powdered cumin","6 teaspoons chili powder (or more, to taste)","2 cans (16-oz/500g) whole tomatoes","Salt to taste","2 cups (470 ml) hot water"],"steps":["Brown meat, onion, and garlic in a large skillet.","Add rest of ingredients and bring to a boil. Lower heat, cover, and simmer for about an hour.","Skim off grease."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APedernales_River_Chili","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Recipe_Card_for_Pedernales_River_Chili_-_DPLA_-_3d1051a803e0ab4b9f54b5aada0409ed.jpg/960px-Recipe_Card_for_Pedernales_River_Chili_-_DPLA_-_3d1051a803e0ab4b9f54b5aada0409ed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"General Services Administration. National Archives and Records Service. Office of Presidential Libraries. Lyndon B. Johnson Library. (1969 - 04/01/1985)","licence":"Public domain"},{"title":"Cookbook:Penne with Hearty Meat Sauce","name":"Penne with Hearty Meat Sauce","ingredients":["1 package (20 ounces) Italian sausage","1 can (26½ ounces) meat-flavored spaghetti sauce","1 can (6 ounces) tomato paste","½ cup hot water","8 ounces dry penne pasta, cooked according to package directions","2 tablespoons shredded Parmesan cheese"],"steps":["Remove casings from sausages.","Cook sausage in large skillet over medium heat until browned and crumbled; drain.","Stir in spaghetti sauce, tomato paste, and water.","Add pasta and stir until well coated.","Bring to a boil.","Reduce heat, simmer over low heat 10 minutes or until heated through.","Sprinkle with cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APenne_with_Hearty_Meat_Sauce","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Finished_penne_pasta_with_hearty_meat_sauce.jpg/960px-Finished_penne_pasta_with_hearty_meat_sauce.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MarkTraceur","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Penne alla Casa (Penne in Creamy Tomato Sauce)","name":"Penne alla Casa (Penne in Creamy Tomato Sauce)","ingredients":["1 tablespoon olive oil","¼ cup freshly chopped garlic","2 cups heavy cream","¼ cup sun-dried tomatoes, julienned","1½ cups marinara sauce","Salt, to taste","Pepper, to taste","Granulated garlic, to taste","½ pound fresh spinach","½ cup grated Pecorino Romano cheese","1 pound penne pasta cooked al dente and drained"],"steps":["Heat olive oil in a large pot over high heat.","Add garlic, and sauté until it just begins to brown (be careful not to burn garlic), about 1 minute.","Add cream and sun-dried tomatoes, and bring to a boil.","Add marinara sauce.","Cook, stirring occasionally, until sauce thickens and is reduced by one-fourth.","Season with salt, pepper and granulated garlic.","Fold in spinach and Romano, and heat just until spinach is wilted and cheese melted.","Toss with pasta and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APenne_alla_Casa_(Penne_in_Creamy_Tomato_Sauce)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Pear-Cranberry Crisp","name":"Pear-Cranberry Crisp","ingredients":["4 ea. (2½ pounds) firm, ripe pears peeled, cored, and sliced","12 ounces cranberries","⅓ cup sugar","½ teaspoon cinnamon, divided","¾ cup rolled oats","⅔ cup sliced almonds","⅔ cup firmly packed brown sugar","½ cup butter cut into pieces","1 cup flour"],"steps":["Preheat oven to 375°F.","Toss pears, cranberries, sugar, and ¼ teaspoon cinnamon in a 9x9-inch baking dish until blended.","Combine oats, almonds, brown sugar, butter, flour, and remaining ¼ teaspoon cinnamon in large bowl. Blend with fingertips.","Sprinkle crumble over fruit and pat down lightly.","Bake until pears are tender and topping is golden, about 45 minutes.","Serve hot or warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APear-Cranberry_Crisp","country":"United States","pageImageChecked":true},{"title":"Cookbook:Peas Supreme","name":"Peas Supreme","ingredients":["1 package (16 ounces) frozen green peas","2 tablespoons butter","1 can (4 ounces) sliced mushrooms, juice reserved","1 tablespoon flour","1 can (8 ounces) water chestnuts","Cooking spray","¼ cup bread crumbs (optional)"],"steps":["Preheat oven to 350°F.","Cook peas according to package instructions, then drain.","In a separate pan, melt butter.","Add mushroom juice and flour to melted butter. Stir until thickened.","Add mixture to peas, then add water chestnuts and mushrooms.","Place in medium baking pan coated with cooking spray.","Sprinkle breadcrumbs on top if desired.","Bake for 12–15 minutes, or until heated through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeas_Supreme","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Peas_for_swine%21_and_grapes_for_citizens%21_or_the_monster%21_an_acrostic_Fleuron_T043815-1.png/960px-Peas_for_swine%21_and_grapes_for_citizens%21_or_the_monster%21_an_acrostic_Fleuron_T043815-1.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hawes, Robert","licence":"Public domain"},{"title":"Cookbook:Pear Pie","name":"Pear Pie","ingredients":["2 Pillsbury pie crusts","4 fresh Bartlett pears","½ teaspoon cinnamon","2 cups sugar","¼ cup flour","1½ cups water","½ cup brown sugar","2½ tablespoons cornstarch","Lemon juice from ½ lemon","¼ teaspoon nutmeg"],"steps":["Core, peel, and slice the pears into ¼ or ⅛-inch segments.","Add the lemon juice to the pear segments.","In a separate pot, set the water and white and brown sugar to boil to make a simple syrup.","In a separate bowl, mix the cinnamon, nutmeg, flour, and cornstarch.","When the syrup is done boiling, bring all of the ingredients together.","Arrange one of the pie crusts on top of the pie pan.","Add the pear filling into the pie pan. Transfer excess juices to the pie pan as well.","Cover the filling with the other pie crust and make three slits on top.","Bake in the oven at 350°F for 60 minutes or until golden brown.","Take out the pie and let cool.","If desired, serve warm with ice cream or frozen custard."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APear_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Pear-Raspberry_Pie_-_coppertopkitchen.blogspot.com_-_9729314147.jpg/960px-Pear-Raspberry_Pie_-_coppertopkitchen.blogspot.com_-_9729314147.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"elizaraxi","licence":"CC BY 2.0"},{"title":"Cookbook:Peanut Sauce (Saus Kacang)","name":"Peanut Sauce (Saus Kacang)","ingredients":["2 cans of natural peanut butter","Water","Sambal oelek","1 lemon","Salt","Soy sauce"],"steps":["Mix the peanut butter with water, and stir gently until smooth.","Add some sambal oelek, some lemon juice, salt, and soy sauce. Keep stirring, adjusting the ingredients to get the taste right."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Sauce_(Saus_Kacang)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Sate_Ayam_dengan_kuah_saus_kacang_makanan_khas_Indonesia.jpg/960px-Sate_Ayam_dengan_kuah_saus_kacang_makanan_khas_Indonesia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kakakku keren","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Peanut Chicken Stir-Fry","name":"Peanut Chicken Stir-Fry","ingredients":["2 tablespoons butter","¾ cup celery","¼ cup onion","2 cups cooked chicken or turkey","1 small can (8–10 ounce) mushrooms, drained","1 tablespoon cornstarch","3 tablespoons soy sauce","1 cup clear chicken broth","1 cup peanuts","Cooked rice"],"steps":["Melt butter in wok or skillet.","Stir-fry celery and onions.","Add chicken and mushrooms and stir over lowered heat 5 minutes.","Combine (in separate bowl) cornstarch, soy sauce, and broth; slowly add to hot mixture in wok and cook 5 minutes.","Stir in peanuts.","Serve over hot rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Chicken_Stir-Fry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Stir-Fried_Diced_Chicken_with_Peanut.jpg/960px-Stir-Fried_Diced_Chicken_with_Peanut.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zheng Zhou","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pear and Almond Smoothie (Vegan)","name":"Pear and Almond Smoothie (Vegan)","ingredients":["2 cups unsweetened vanilla-flavored almond milk","1 large, ripe D'Anjou pear","1 lemon wedge"],"steps":["Cut the pear into chunks, discarding the core. Place the chunks of pear in a blender.","Squeeze the juice of the lemon over the pear.","Add the almond milk. Blend. Serve immediately"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APear_and_Almond_Smoothie_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Pear Chutney","name":"Pear Chutney","ingredients":["4½ lb firm ripe pears","1 large green chile pepper","1½ cups raisins","4 cups sugar","1 cup crystallised ginger, cut small","3 cups white vinegar","½ tsp salt","1 cup water","¼ tsp powdered cloves","½ tsp cinnamon","¼ tsp nutmeg","¼ tsp allspice","6 bay leaves","½ cup liquid pectin"],"steps":["Pare, core, and slice pears.","Chop pepper finely.","Mix pears, pepper, raisins, sugar, crystallised ginger, white vinegar, salt, and water in a pot.","Use string to tie spices in a cheesecloth bag and add to pears","Simmer mixture until thick, about 2 hours.","Remove spice bag.","Add liquid pectin and boil for 1 minute.","Pour immediately into hot, sterilised jars, and seal straight away."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APear_Chutney","country":"India","pageImageChecked":true},{"title":"Cookbook:Peanut Milk","name":"Peanut Milk","ingredients":["100 ml peanuts","1 ml sea salt","10 L water"],"steps":["Rinse peanuts in colander. If salted peanuts are used, rinse well with hot water.","Place peanuts in blender with half of the water, and blend on high speed for about 1–2 minutes.","Add the rest of the water and blend on high speed for maybe 1 minute, until smooth.","Pour into a bottle, add the salt, shake, and put in the fridge for a few hours.","When most of the peanut flour has settled at the bottom of the bottle, pour carefully through a filter into another bottle.","When the filter starts clogging with peanut flour, squeeze out the milk, and rinse the filter. You can also use a spoon or something similar in the filter to help most of the milk get through before squeezing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeanut_Milk","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Peanut_milk.jpg/960px-Peanut_milk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aquiles THE DOG","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pesto I","name":"Pesto I","ingredients":["4 oz (100 g) fresh basil","About 8 oz (200 g) extra virgin olive oil","⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.","¼ cup pine nuts or nut of choice (optional)","4 cloves garlic","Freshly ground salt and pepper (to taste)"],"steps":["Preheat the oven to 425 °F (220 °C).","If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.","In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.","Crush the garlic and sauté in the oil until soft, about 2–3 minutes.","Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APesto_I","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg/960px-Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pezzetti di Cavallo (Italian Horse and Tomato)","name":"Pezzetti di Cavallo (Italian Horse and Tomato)","ingredients":["1 kg horse meat","1 L tomato sauce","Onions, chopped","Olive oil (extra virgin)","Parsley","Carrots","Celery","Chilli peppers","2 leaves laurel"],"steps":["Cut the horse meat in cubes, and fry it in a pan with some onion until it turns brown.","Add tomato sauce.","Add carrots, parsley, celery, laurel, and chilli peppers to taste.","Cook on low heat (preferably in a clay pot).","Skim the foam on the top and let simmer for 4 hours.","Serve with home-made bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APezzetti_di_Cavallo_(Italian_Horse_and_Tomato)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Peruvian Molded Rice (Arroz Tapado)","name":"Peruvian Molded Rice (Arroz Tapado)","ingredients":["3 cloves of garlic, minced","2 tbsp olive oil","Lemon juice","Salt","4 cups (1 litre) water","1 pound (450 g) washed rice","1 onion, finely chopped","2 pounds (900 g) ground beef","2 tomatoes, finely chopped","1 tbsp tomato paste","4 tbsp of raisins","5 black olives, chopped","3 hard boiled eggs; 2 chopped, 1 whole","1 tbsp parsley, finely minced"],"steps":["Sauté the garlic in oil, add a few drops of lemon juice, salt and the water, and bring to a boil.","Add rice and cook until tender. This should take 20–25 minutes.","In another pan, stir in onions and sauté.","Add meat, tomatoes, tomato paste, raisins, olives, egg and parsley.","Take an 8-ounce measuring cup and coat the inside with a little oil. Fill halfway with rice, add some meat filling and add more rice to top of cup. Invert onto a plate and carefully remove cup.","Cut the remaining hard-boiled egg in half and serve the two halves along side the arroz tapado on the same plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeruvian_Molded_Rice_(Arroz_Tapado)","country":"Peru","pageImageChecked":true},{"title":"Cookbook:Persian Apple Dessert","name":"Persian Apple Dessert","ingredients":["3 medium apples, peeled and cut up","2–3 tablespoons white granulated sugar","2 tablespoons lemon juice","1 tablespoon rose or orange flower water","1 dash of salt"],"steps":["Place half the apples and the remaining ingredients in blender.","Cover and blend until coarsely chopped, 20–30 seconds.","Add remaining apples; blend until coarsely chopped."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APersian_Apple_Dessert","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Persian_Dried_Fruit_Compote.jpg/960px-Persian_Dried_Fruit_Compote.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CallMeBarcode","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pepes Ikan (Indonesian Steamed Fish)","name":"Pepes Ikan (Indonesian Steamed Fish)","steps":["Grind together all the ingredients for the spice paste.","Scale and clean the fish. Take out the intestines but not the eggs.","Make three diagonal slashes on each side of the fish for spice paste flavor to immerse.","Marinate the fish with salt and tamarind for 15 minutes then wash the fish with a bowl of water to remove excess salt.","Add cooking oil to the spice-paste, mix.","Coat fish with spice paste.","Put kemangi leaves, salam leaves and sliced lemon grass for the flavor.","Wrap the fish in banana leaves or aluminum foil.","Steam over medium heat for 30 minutes. Use pressure cooker for faster cooking time and better taste.","Let it cool and grill the wrapped fish over charcoal fire."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepes_Ikan_(Indonesian_Steamed_Fish)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Pepes_ikan_emas_%28pais_lauk_mas%29_Sunda.jpg/960px-Pepes_ikan_emas_%28pais_lauk_mas%29_Sunda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Philosopher's Stew","name":"Philosopher's Stew","ingredients":["300–400 grams cold, stewed beef","40 grams fat (cold gravy or butter)","4 large onions, sliced into thin rings","800 grams boiled potatoes, cut into slices (about 4 mm)","Salt","Ground black pepper","Nutmeg","3½ dl (350 ml) skimmed gravy","4 spoonfuls of crushed white bread (stale)","Apple compôte"],"steps":["Cut the meat into small pieces (about 5 mm).","Heat the frying fat or butter in a frying pan or a small wok. Fry the onions until the are golden brown. Put the onions aside.","Put a layer after layer of potatoes, meat and onions on top of each other in an oven-proof dish. Season each layer of potatoes with salt, pepper and nutmeg. Make sure the top layer consists of potatoes.","Pour the gravy over the top layer and scatter the bread crumbs over it all.","Put some lumps of butter here and there.","Pre-heat the oven to 200°C. Bake the dish for about 30 minutes.","Serve immediately with the apple compôte"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APhilosopher's_Stew","country":"Netherlands","pageImageChecked":true},{"title":"Cookbook:Pesto II","name":"Pesto II","ingredients":["High-quality olive oil","1 packet of pine nuts or walnuts","2 large plants worth of fresh basil","7 garlic cloves","Freshly grated Parmesan cheese (not Pecorino)"],"steps":["Whatever you may have been told, use a electric blender or a liquidiser to make pesto. Faffing about with a pestle and mortar is for the birds.","Again, whatever you have been told, put a good quantity of olive oil in the blender first and start it running, otherwise the blades will gum up and you risk burning the basil.","Drop basil leaves through the top into the olive oil so that they are mulched up by the blades.","Add some nuts so they are also mulched up.","When the developing pesto sticks and becomes too thick, simply add more olive oil until the whole lot starts to mulch again. Continue adding basil leaves, nuts and the garlic cloves, always making sure the mixture remains fluid.","Once you begin to run out of basil leaves and nuts, add a handful of Parmesan cheese (though not too much; remember the taste should be predominantly of basil). The end result should be a wondrous smelling, glutinous mass of green, which should be then emptied out of the blender into its own container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APesto_II","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg/960px-Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Percolator Punch","name":"Percolator Punch","ingredients":["2¼ cups pineapple juice","2 cups cranberry juice","1¾ cups water","¼ teaspoon salt","½ cup brown sugar","1 tablespoon cloves","1 tablespoon allspice","3 sticks cinnamon"],"steps":["Place the pineapple juice, cranberry juice, water, and salt in the bottom reservoir of the percolator.","Place the brown sugar, cloves, allspice, and cinnamon in the top compartment.","Heat for 10 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APercolator_Punch","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Perkulator2.jpg/960px-Perkulator2.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andreaze","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Pepperoni Pasta Salad","name":"Pepperoni Pasta Salad","ingredients":["6 ounces orzo, cooked and well drained","½ cup Italian dressing","4 ounces shredded mozzarella cheese","4 ounces sliced pepperoni","2 diced tomatoes"],"steps":["Combine all of the ingredients in a large bowl and toss well to combine.","Serve warm or chill before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepperoni_Pasta_Salad","country":"United States","pageImageChecked":true},{"title":"Cookbook:Perfect Three Course Dinner","name":"Perfect Three Course Dinner","ingredients":["1 kg (8 cups) strong white bread flour","625 ml (3 cups) lukewarm water","2 ea. 7-gram sachets (1½ tbsp total) dried yeast","30 g (2 tbsp) salt","30 g (2 tbsp) white sugar"],"steps":["Mound the flour in a heap on a clean work surface. Form a hole in the middle of the heap.","Pour half of the water into this hole, then add the yeast, sugar and salt. Take a fork and start stirring, gradually bringing in the flour from the sides and swirling it into the liquid. Keep stirring and add the water little by little. Be careful not to pour too much water into the flour hole at a time, otherwise you might get your clothes stained.","As soon as all the ingredients are mixed together, knead the dough, which becomes really sticky by then. When you have a smooth ball of dough, put it into a bowl, and let it rise in a warm place and wait until it has doubled in size (about 30 minutes).","Next you shape the dough into a loaf, then let it double in size again.","Bake the loaf at 200°C (390°F) for about 15–20 minutes. The bread is ready if it sounds hollow when you knock on it. Let cool before slicing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APerfect_Three_Course_Dinner","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Amuse_Gueule.jpg/960px-Amuse_Gueule.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"b:en:User:Diner","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Philly Cheesesteak","name":"Philly Cheesesteak","ingredients":["1 pound filet mignon, pounded flat","Olive oil","Salt","Freshly ground black pepper","1 small onion, julienned","Hoagie rolls, almost halved","American cheese slices, torn"],"steps":["Drizzle filet with olive oil and season with salt and black pepper. Sear in a cast-iron skillet over medium heat for 6 minutes per side. Remove and let rest 7 minutes before slicing into bite-size pieces. Keep warm.","Toss onion with a little olive oil and sauté in same pan until lightly browned around edges.","To serve, place a big scoop of steak into a hoagie roll. Top with onion and torn cheese. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APhilly_Cheesesteak","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Philly_cheesesteak_with_french_fries.jpg/960px-Philly_cheesesteak_with_french_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZhengZhou","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pepper-Crusted Chicken","name":"Pepper-Crusted Chicken","ingredients":["4 boneless skinless chicken breasts","Olive oil","Salt","½ cup cracked black peppercorns","¼ cup freshly squeezed lemon juice"],"steps":["Brush chicken with olive oil. Sprinkle both sides liberally with salt.","Place pepper in a pie pan. Dredge chicken in black pepper. Let rest for 2–3 minutes.","Heat a large cast iron skillet over high heat. Pour in about 2 tbsp olive oil.","Add chicken and cook 2 minutes per side, or until browned on both sides.","Insert an oven-safe probe thermometer into one of the chicken breasts. Bake, pan and all, at 375°F until internal temperature reaches 165°F.","Remove chicken from pan and keep warm. Deglaze pan with lemon juice and drizzle over chicken. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepper-Crusted_Chicken","pageImageChecked":true},{"title":"Cookbook:Pepper Crusted Flank Steak","name":"Pepper Crusted Flank Steak","ingredients":["¼ cup peppercorns, cracked","Salt","¾ tsp cayenne pepper","1½ tbsp smoked paprika","1 ea. (1 pound) flank steak","Dijon mustard"],"steps":["Combine the peppercorns, salt, cayenne, and paprika. Set aside.","Brush steak with mustard. Apply seasoning mixture and gently massage into meat.","Grill over high heat until marked on both sides. Lower heat to medium and cook, turning often, until internal temperature reaches 140 °F for medium rare.","Remove and let rest, uncovered, for 7 minutes.","Slice as thinly as humanly possible across the grain and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepper_Crusted_Flank_Steak","pageImageChecked":true},{"title":"Cookbook:Peppercorn Strip Steaks with Cognac Cream Sauce","name":"Peppercorn Strip Steaks with Cognac Cream Sauce","ingredients":["2 cloves garlic, smashed and minced","Salt","Olive oil","¼ cup black peppercorns, cracked","4 ea. (24 ounces) boneless strip steaks, trimmed of excess fat","¼ cup cognac","3 tbsp heavy cream","¼ cup (4 tbsp) unsalted butter, cut into small pieces"],"steps":["Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste.","Rub steaks with oil. Season on both sides with salt, then press peppercorns into both sides of meat. Let sit until room temperature, about 30 minutes.","Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.","Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.","Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.","Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeppercorn_Strip_Steaks_with_Cognac_Cream_Sauce","pageImageChecked":true},{"title":"Cookbook:Peri-Peri Chicken","name":"Peri-Peri Chicken","ingredients":["2 small red bell peppers","5 small bird's eye chillies (adjust to your taste)","5 medium-size garlic cloves","1 medium-size onion","2 tablespoons dried thyme","2 tablespoons black pepper","3 teaspoons salt or to taste","3 tablespoons paprika","½ cup vinegar","1 medium-size lemon, juiced","¾ cup olive oil","2 chicken bouillon cubes, crushed","2½ lbs chicken quarters"],"steps":["Blend together the red bell pepper, bird's eye chillies, garlic cloves, onion, thyme, black pepper, salt or to your taste, paprika, vinegar, lemon juice, olive oil, and bouillon cubes to make a marinade.","Pour the marinade over the chicken in a large bowl. Use your hands to massage the marinade into the chicken, then cover the bowl and leave it in the fridge for at least 1 hour and up to overnight. The longer it marinates, the better the flavor.","Arrange the chicken in a baking pan, and pour the marinade over it.","Bake in a preheated 350 °F oven for 30 minutes, basting the chicken periodically. Flip the chicken over and bake for another 30 minutes.","Turn on the broiler of your oven, and broil the chicken for about 3–5 minutes to char it.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APeri-Peri_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Partial_menu_for_NFC_Peri_Peri_Chicken_%28175_High_Street%2C_Northfleet%2C_Gravesend_DA11_9HG%29.jpg/960px-Partial_menu_for_NFC_Peri_Peri_Chicken_%28175_High_Street%2C_Northfleet%2C_Gravesend_DA11_9HG%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sunolafjagtenben-hur","licence":"CC0"},{"title":"Cookbook:Pepper Soup","name":"Pepper Soup","ingredients":["1 kg goat, catfish, chicken, or assorted meats","1 tsp salt (adjust to taste)","2–3 seasoning cubes","1 tbsp fresh grated ginger or garlic (optional)","4–6 cups water","2 tbsp pepper soup spice mix","1 tbsp ground crayfish","1 tsp ground pepper (adjust to taste)","1 cup scent leaves or uziza leaves"],"steps":["Wash and cut the meat into bite-sized pieces.","Rub the meat well with the salt, seasoning cube, and ginger/garlic.","Combine the meat and water in a pot, and simmer until tender.","Stir in the pepper soup spice mix, ground crayfish, and ground pepper. Simmer for 10 minutes to let the flavors blend.","Stir in the scent leaves, and cook for 2–3 minutes.","Taste, adjust seasoning, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepper_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e9/Pepper_soup_in_northern_Nigeria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Apdoull","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pepper Soda","name":"Pepper Soda","ingredients":["1 cup (240 ml) water","6 prunes","6 cubes of ginger that are ¼ in (0.67 cm) in width","20 pitted frozen cherries","1 lemon, zested","1 orange, zested","8 mint leaves","1 tsp (5 ml) anise seed or 2 star anise pods","1 tsp (5 ml) allspice","1 tsp (5 ml) cloves","1 tsp (5 ml) coriander seed","1 tsp (5 ml) vanilla extract","½ cup (120 ml) white sugar","10 mg caffeine (optional)","Carbonated water, as needed"],"steps":["Combine the water, prunes, ginger, cherries, zest, mint, anise, allspice, cloves, coriander, vanilla, and sugar in a saucepan.","Boil the mixture until it becomes a thick syrup.","Strain the syrup, discarding the solids, and stir in the caffeine. You should have about 5 oz (150 ml) syrup.","To make the finished soda, mix 1 volume of syrup with 5 volumes of sparkling water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APepper_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Dr_Pepper_Logo_neu.png/960px-Dr_Pepper_Logo_neu.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CF496233","licence":"CC BY 4.0"},{"title":"User:Phina001/Editan Soup","name":"User:Phina001/Editan Soup","steps":["Wash and slice the Editan leaves finely.","Rub with salt or soak in warm water.","Squeeze and rinse repeatedly until bitterness reduces.","Drain properly before cooking.","Season meat with salt, pepper, and seasoning cubes.","Boil until it is properly cooked.","Add stockfish and dried fish and cook until it softened.","Add palm oil to the cooked meat stock.","Stir and allow it to blend properly.","Add crayfish, pepper, and seasoning cubes.","Add waterleaf (if used) and cook briefly.","Add the prepared Editan leaves.","Stir and allow to simmer for 10–15 minutes.","Taste and adjust salt or seasoning.","Allow the soup to cook until well combined."],"url":"https://en.wikibooks.org/wiki/User%3APhina001%2FEditan_Soup","pageImageChecked":true},{"title":"User:Phina001/Banga stew","name":"User:Phina001/Banga stew","ingredients":["Fresh plam fruits","Fresh palm fruit extract (Banga base)","Assorted meat (beef, goat meat","Fresh or dried fish","Stockfish","Banga spice mix (local spice blend)","Oburunbebe stick (traditional flavouring stick)","Ground crayfish","Fresh pepper","Onion (optional)","Salt (to taste)"],"steps":["Boil fresh palm fruits until soft.","Pound to separate pulp from seeds.","Wash and sieve with warm water to extract thick palm juice.","Season meat with salt, pepper, and seasoning cubes, onions.","Boil until it softs.","Add stockfish and dried fish and cook until soft.","Pour palm fruit extract into the pot of meat stock.","Allow it to boil and thicken.","Add ground crayfish and pepper.","Add Banga spice mix and Oburunbebe stick.","Stir gently and allow flavours to infuse.","Simmer until the stew becomes thick and aromatic.","Adjust salt and seasoning if needed."],"url":"https://en.wikibooks.org/wiki/User%3APhina001%2FBanga_stew","pageImageChecked":true},{"title":"Cookbook:Pickert (German Potato Dumpling)","name":"Pickert (German Potato Dumpling)","ingredients":["1 kg (5 cups) flour","1 litre (4 cups) milk","10 eggs","6 big potatoes, grated","1 cube yeast (about 16 g or 0.6 oz dried yeast)","500 g (2 cups) raisins","1 tablespoon sugar","1 tablespoon salt","Oil for frying"],"steps":["Put the yeast in a very big bowl or pot. Mix in the warm milk and grated potatoes by hand.","Mix in the flour and eggs, then the salt and sugar. Stir until it is a homogeneous dough. It should be neither runny nor solid, but have a consistency like soft cookie dough; add milk or flour to adjust.","Let the dough rest for 30 minutes.","Heat lots of oil in a frying pan over low heat.","Scoop palm-sized amounts of dough into the hot oil, and fry over low heat.","Serve it with liver sausage (Leberwurst), syrup, plum jam or a small chunk of butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APickert_(German_Potato_Dumpling)","country":"Germany","pageImageChecked":true},{"title":"Cookbook:Pico de Gallo","name":"Pico de Gallo","ingredients":["2 cups chopped fresh, seeded tomato","½ cup chopped white or yellow onion","2 tablespoons chopped cilantro","½ teaspoon salt","2 teaspoons freshly squeezed lime juice","1 teaspoon ground black pepper","1 ½ tablespoons stemmed, seeded, and minced jalapeño or other chiles","1 small clove of garlic, minced","Hot sauce, to taste"],"steps":["Wash vegetables and cilantro.","Combine vegetables, mixing well.","Add salt, pepper, chiles, lime juice, and garlic.","Add hot sauce as desired.","Let stand 30 minutes to allow flavors to meld."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APico_de_Gallo","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Phở Gà (Vietnamese Chicken Noodle Soup)","name":"Phở Gà (Vietnamese Chicken Noodle Soup)","steps":["Combine ingredients for seasoning pouch in a small strainer or a pouch made from cheesecloth and twine.","In a large stock pot, boil soup ingredients together with seasoning pouch until the chicken is thoroughly cooked","Remove the chicken and strain broth back into the pot for additional simmering. Once the chicken is cool, pull apart the meat into bite sized pieces and discard bones.","In a separate pot, boil the pho noodles in sufficient water. Stop when they're no longer chewy (basically the way you'd boil spaghetti). Make sure you don't overdo it or the noodles will fall apart and you'll end up with porridge. When done, pour the noodles into a colander and rinse them with lukewarm water. Then, leave them to drain.","Once the noodles have drained, add them to a bowl. Combine the chicken, serving ingredients, and enough broth to cover the noodles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APh%E1%BB%9F_G%C3%A0_(Vietnamese_Chicken_Noodle_Soup)","country":"Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Chicken_Noodle_Soup_%28Pho_Ga%29%2C_T%C3%A2y_H%E1%BB%93_%287069116563%29.jpg/960px-Chicken_Noodle_Soup_%28Pho_Ga%29%2C_T%C3%A2y_H%E1%BB%93_%287069116563%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David McKelvey from Brisbane, Australia","licence":"CC BY 2.0"},{"title":"Cookbook:Phulourie (Split Pea Fritters)","name":"Phulourie (Split Pea Fritters)","ingredients":["½ pt split peas, or 1 lb ground split pea flour","½ cup flour","1 teaspoon baking powder","2–3 cloves garlic, ground","1 beaten egg","Salt to taste","¼ teaspoon turmeric","½ teaspoon ground gheera (cumin)","Oil for frying"],"steps":["If using whole split peas, soak overnight in lightly salted cold water, lightly salted. Drain and grind finely using a mill or food processor.","Mix all the ingredients, adding enough water to make a dropping consistency.","Drop dollops of batter into hot oil, squishing through thumb and forefinger to make balls about ¾ inch in diameter.","Fry until golden brown, remove from oil, and drain on brown paper or kitchen towel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APhulourie_(Split_Pea_Fritters)","country":"India","pageImageChecked":true},{"title":"Cookbook:Picadillo (Beef with Potatoes and Tomatoes)","name":"Picadillo (Beef with Potatoes and Tomatoes)","ingredients":["1–1½ lbs (450–625 g) ground beef","1 large yellow onion, chopped","4 cloves of garlic, chopped","29 oz beef broth","1 large green bell pepper, stemmed, seeded, and chopped","3 large russet potato, cubed bite-sized","14.5 oz canned diced tomatoes in juice","2 tbsp oil","⅛ tsp salt","1 teaspoon chili powder","Black pepper, cumin, oregano and garlic powder to taste (about 2-2½ tablespoons total)"],"steps":["In a large, heavy pan, heat oil over medium-high heat. Dump onions, garlic, bell pepper and seasonings into heated oil.","When the bell pepper starts to discolor, add the ground beef, stirring to break up large pieces. Brown evenly, cooking for about 7 minutes.","As meat is browning, add potato, beef broth and diced tomatoes.","Simmer until picadillo thickens, stirring occasionally.","Serve hot with Spanish (Mexican) rice and tortilla."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APicadillo_(Beef_with_Potatoes_and_Tomatoes)","pageImageChecked":true},{"title":"Cookbook:Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)","name":"Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)","ingredients":["½ cup toor dal","2 cups water","2 handfuls of methi leaves (only the leaves without the tender stem)","3 tomatoes","1 big onion","1 pinch of turmeric powder","1–2 green chillis, sliced","10 whole black peppercorns","1 small dollop of butter","1 small piece of ginger (optional)","2 spoonfuls ghee","½ small spoon of mustard seeds","½ small spoon of zheera (cumin)","2 garlic cloves, sliced","2 red chillis","6–8 curry leaves","1 small tomato, finely chopped","Salt","Chilli powder","Ground coriander"],"steps":["Mix all above and put them in an Indian cooker (pressure cooker). Wait until the dal is cooked (4 whistles).","Heat the ghee in a pan, and add the mustard seeds, zheera, garlic, red chillis, and curry leaves. Fry until the garlic is golden.","Add the chopped tomato, salt, chilli powder, and coriander to taste.","Add the cooked dal mixture to the fried mixture, and let it simmer. You can add water if you like it to be more like gravy.","Add two drops of lemon juice for added taste.","Serve with hot rice, and an optional touch of Gongura pickle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APigeon_Pea_and_Fenugreek_Curry_(Methi_Tadka_Dal)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Dal_Tadka.jpg/960px-Dal_Tadka.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Monali.mishra","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Pikelet (Australian Mini Pancakes)","name":"Pikelet (Australian Mini Pancakes)","ingredients":["125 g strong bread flour","125 g plain flour","1½ teaspoons bicarbonate of soda","8 g fresh yeast","75 ml lukewarm whole milk","½ teaspoon salt","250 ml lukewarm water"],"steps":["Sift the flours into a large mixing bowl, adding half a teaspoon of the bicarbonate of soda and the salt.","Crumble the yeast into a small bowl and slowly add the water until you have a brown paste.","Pour the liquid yeast into the mixing bowl.","Mix it about a bit until you have a very thick batter. You can use a wooden spoon, but you get much better results if you get stuck in and use your hands.","Cover the bowl with a warm and damp cloth and leave in a warm place for 2 hours.","Return to the now frothy batter (if it is not then you have done something wrong). Dissolve the rest of the bicarbonate of soda in the lukewarm milk and slowly add it to the batter.","Heat a lightly greased griddle or ordinary frying pan until very hot. Now, using one spoonful at a time, cook the mixture for about 2 minutes on each side. The indication to turn should be when the bubbles that will form dry out."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APikelet_(Australian_Mini_Pancakes)","country":"Australia","pageImageChecked":true},{"title":"Cookbook:Picante Peach Cobbler","name":"Picante Peach Cobbler","ingredients":["24-ounce jar picante sauce","1 cup packed brown sugar","¼ cup all-purpose flour","½ teaspoon ground cinnamon","⅛ teaspoon salt","1 can (29 ounces) cling peach halves, drained and chopped","½ package (15 ounces) refrigerated pie crust (1 crust)"],"steps":["Mix picante sauce, brown sugar, flour, cinnamon, and salt in 3-quart saucepan.","Cook and stir over medium heat until mixture boils.","Reduce heat to low.","Cook and stir 2 minutes more or until mixture thickens.","Stir in peaches. Remove from heat and let cool.","Pour mixture into 9-inch deep-dish pie plate.","Heat oven to 400°F.","Let pie crust stand at room temperature 15 minutes or until it's easy to handle.","Gently put the pie crust over the sauce mixture. Crimp or roll edges to seal.","Cut slits in crust with knife.","Bake for 40 minutes or until crust is golden brown.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APicante_Peach_Cobbler","pageImageChecked":true},{"title":"Cookbook:Phở Bò (Vietnamese Beef Noodle Soup)","name":"Phở Bò (Vietnamese Beef Noodle Soup)","steps":["Fry onions in oil until lightly browned. Remove and drain.","Rinse the beef bones, place in a stockpot, cover with cold water, and bring slowly to a boil. Reduce heat and simmer, uncovered, for 10–15 minutes. For a clear broth skim off foam.","After this initial cooking, add cooked onions, ginger, cinnamon, cardamom, star anise, cloves, garlic and peppercorns. Bring to a boil again and gently simmer the stock, partially covered, for a minimum of 6 hours but up to 12 hours if you can, skimming regularly. If necessary, add more water to keep the bones covered.","Strain stock to remove the vegetable and spices and discard them. Return the broth to the stove to keep it boiling hot.","In a large soup bowl, place a handful of cooked phở noodles, top with thinly sliced raw beef, and ladle on generous amounts of very hot broth, which will cook the raw beef. Garnish with sliced onions, scallions and coriander, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APh%E1%BB%9F_B%C3%B2_(Vietnamese_Beef_Noodle_Soup)","country":"Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Pho_ga_%28noodle_soup_with_chicken%29%2C_Hanoi_%286945821707%29.jpg/960px-Pho_ga_%28noodle_soup_with_chicken%29%2C_Hanoi_%286945821707%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David McKelvey from Brisbane, Australia","licence":"CC BY 2.0"},{"title":"Cookbook:Pie Floater","name":"Pie Floater","ingredients":["1 meat pie (commercial pies are fine)","1 can pea soup"],"steps":["Heat the pie in an oven. A microwave will not work as well, as the pie pastry will not be crisp.","Heat the pea soup separately.","Place the pie upside down in the dish, and pour the pea soup around it until the dish is full."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APie_Floater","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Pie_floater_in_Adelaide_SA_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"Cookbook:Pimento Cheese Spread I","name":"Pimento Cheese Spread I","ingredients":["1 pound sharp cheddar cheese, grated","1 cup mayonnaise","1 tablespoon apple cider vinegar","3 tablespoons diced pimentos","1 tablespoon white granulated sugar","Salt to taste","Pepper to taste","¼–2 teaspoons finely diced jalapeños, to taste"],"steps":["Mix ingredients thoroughly.","Store in well-sealed container in refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APimento_Cheese_Spread_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Elkhorn_Kraft_Cheese_-_America%27s_Gift_to_the_Eastern_World%2C_1919.jpg/960px-Elkhorn_Kraft_Cheese_-_America%27s_Gift_to_the_Eastern_World%2C_1919.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"Cookbook:Pickled Green Mango (Aavakaaya)","name":"Pickled Green Mango (Aavakaaya)","ingredients":["12 medium-sized raw sour mangoes","2 tsp turmeric powder","250 g (8.75 oz) mustard powder","250 g (8.75 oz) red chile powder (increase as desired)","500 g (17.5 oz) crystal salt (powdered)","150 g (5.25 oz) fenugreek seed powder","250 g (8.75 oz) garlic paste","250 g (8.75 oz) garlic flakes","1 kg (35 oz) sesame oil (gingelly oil)"],"steps":["Soak the raw mangoes in water for 10 minutes and dry them with a clean cloth.","Slice each of the mangoes vertically in half in such a way that the hard stone in the inside of the mango is also cut into two parts, with each part firm on the two halves.","Remove the seed. Scrape the wafer-thin layer attached to the stone with a spoon.","Cut each half of the sliced mango into 4–5 pieces. Each and every piece should contain a portion of the stone, without which the piece will soften too quickly.","Clean the cut pieces with dry cloth. Transfer the cleaned pieces to a basin.","Sprinkle the turmeric powder on the mango pieces and mix with dry hands.","Pour half of the oil on the pieces ,and mix well with your hands. It is essential to mix the pieces with oil first before adding any other ingredients. This will help the pieces to retain their firm texture.","Mix the powdered salt with the mango.","Mix the mustard powder, red chili powder, garlic paste, and fenugreek powder together in another container. Add half of the remaining oil to the powders and mix to a consistency that can be held in a fist.","Mix the paste well with the mango pieces. Add the remaining oil to the pieces and mix well.","Cover the basin firmly with a lid. If the basin used for mixing doesn’t have a proper lid, transfer the contents to a porcelain jar or a clean plastic container with a firm lid. Tie a neat thick cloth over it and store it in a cool dark shelf.","Open the lid after 3–4 days, mix well, and taste it. The quantity of salt and chili powder needed in the pickle differ depending on several factors. Add salt and/or chili powder if necessary but be cautious in the quantity. The added quantities should be small to only tweak the taste and not alter completely. Those who want to add garlic flakes can do so now.","Transfer the contents to glass, plastic, or porcelain jars."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APickled_Green_Mango_(Aavakaaya)","country":"India","pageImageChecked":true},{"title":"Cookbook:Pickled Herring","name":"Pickled Herring","ingredients":["¼ cup salt","5 cups water, divided","1 pound (about ½ kg) herring fillets","2 cups distilled or white wine vinegar","¼ cup sugar","1 teaspoon mustard seed","2 teaspoons whole allspice","2 teaspoons black peppercorns","3 bay leaves","3 cloves","1 lemon (thinly sliced, with rind removed; only the flesh should be left)","1 medium red onion, thinly sliced"],"steps":["Heat 4 cups of water enough to dissolve salt. Let cool to room temperature.","Submerge the herring fillets in the brine and refrigerate overnight, or up to 24 hours.","Meanwhile, bring the sugar, vinegar, the remaining cup of water and all the spices to a boil. Simmer 5 minutes, then turn off the heat and let this steep until cool.","When the herring have brined, layer them in a glass jar with the sliced lemon and red onion. Divide the spices between your containers if you are using more than one.","Pour over the cooled pickling liquid and seal the jars. Wait at least a day before eating. Store in the fridge for up to 1 month."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APickled_Herring","pageImageChecked":true},{"title":"Cookbook:Pig's Trotters and Ginger Vinegar Stew","name":"Pig's Trotters and Ginger Vinegar Stew","ingredients":["4 pigs trotters","12 large eggs","500 g ginger root","Enough sweet black vinegar to cover your other ingredients"],"steps":["Hard boil the eggs, refresh and set aside to cool","Wash, peel and thickly slice the ginger, bruise with the flat of a knife.","Fry the ginger at high heat with oil and salt for about 5 minutes. Set aside.","Remove the hair from trotters (singe with an open flame and then scrape away with a knife, if you have a chef's blowtorch use that; otherwise carefully use a gas hob).","Bring a pan of hot water to the boil and blanche the trotters. Remove the trotters from the water once the skin has tightened and the exterior of the trotters has changed colour, refresh wth cold water until cooled, and put aside to drain.","Once mostly dry (help them along with a clean cloth) section the trotters first across the joints and then lengthwise.","Rub the trotters well with salt and heat up a frying pan or wok. Brown the trotters in their own fat.","Place the ginger and trotters into the earthernware pot, then add the sweet vinegar. Bring to a boil and lower the heat and simmer for about 20 minutes.","Peel the eggs and add them into the pot. Continue simmering for 10 more minutes.","Remove from heat and set aside for a day. Occasionally warm gently over low heat, then bring to a simmer and allow to cool again. The tradition is to heat and allow to cool three times over the course of a day. The stew will set into a jelly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APig's_Trotters_and_Ginger_Vinegar_Stew","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Pig_feet_ginger.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pokman817","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Piadina (Thin Italian Flatbread)","name":"Piadina (Thin Italian Flatbread)","ingredients":["12 oz all-purpose flour","½ tsp table salt","¾ tsp baking powder (optional)","2 tbsp vegetable oil","½–¾ cup water"],"steps":["Pulse the flour, baking powder, and salt in a food processor until blended.","Add the oil and pulse a few times to blend.","Start the processor and add the water a little at a time until the dough comes together.","Remove the dough to a well floured counter top and knead a few times, shaping it into a round ball and adding flour as needed.","Divide the dough into four pieces and form each into a tight ball.","Cover all with some plastic wrap and let rest for 30 minutes.","After the rest period, roll each piece into a 9 inch round.","Heat a dry 10-inch cast iron frying pan until a drop of water sizzles and evaporates.","Dock (perforate) one of the rounds with a fork to prevent the formation of bubbles.","Cook the round in the dry pan until the bottom has a few brown spots, 1½–2 minutes. Keep the docking fork handy to knock down bubbles as they form.","Flip the round and repeat the browning step as above.","Remove to a warm plate and gently fold in half. Cover to keep warm.","Repeat the last four steps with the other rounds.","Fill each with the foods and condiments of your choice and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APiadina_(Thin_Italian_Flatbread)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Piadina.jpg/960px-Piadina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kobako","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Pickled Oysters","name":"Pickled Oysters","ingredients":["100 oysters","1 tbsp salt","1 teacup vinegar","1 tbsp black peppercorns","1 tsp mace","1 tsp cloves"],"steps":["Drain off the liquor from the oysters, and wash them.","Combine the oysters with the salt and vinegar; simmer them for about 10 minutes, discarding any scum that rises to the surface.","Take out the oysters, leaving the liquid. Place oysters in a jar.","Add the peppercorns, mace, and cloves to the oyster liquid, and boil for 5 minutes.","Skim the liquid, and pour it over the oysters in the jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APickled_Oysters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Smoked_oysters%2C_corn%2C_and_pickled_garlic_on_pirate-shaped_pasta%2C_with_olive_oil_-_Massachusetts.jpg/960px-Smoked_oysters%2C_corn%2C_and_pickled_garlic_on_pirate-shaped_pasta%2C_with_olive_oil_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Pimento Cheese Spread II","name":"Pimento Cheese Spread II","ingredients":["1 jar (7 ounces) roasted red peppers or pimentos","1 pound sharp or extra sharp cheddar cheese, coarsely grated","2 teaspoons freshly squeezed lemon juice","⅝ cup mayonnaise"],"steps":["Drain and chop red peppers (or pimentos).","Toss peppers with grated cheese.","In a separate bowl, whisk lemon juice and mayonnaise together.","Pour liquid mix over cheese mixture and mix until well-blended.","Keep refrigerated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APimento_Cheese_Spread_II","pageImageChecked":true},{"title":"Cookbook:Pierogi II","name":"Pierogi II","ingredients":["2 cups all-purpose flour","1 egg (optional)","½ tsp salt","Water","Pierogi filling, such as sauerkraut filling or cheese filling","Butter"],"steps":["Sift and measure flour with salt into a large bowl.","Slightly beat egg with fork, and add egg to flour mixture.","Mix in enough water to make a dough that's soft enough to roll out with a rolling pin but not so dry that it spits and cracks.","Roll out dough on a floured bread board to about the thickness of a cracker.","Use a large rimmed glass or a big biscuit cutter to cut rounds approximately 3–4 inches in diameter.","Fill each round with a generous spoonful of filling, and fold dough in half to make a half-moon.","Pinch and seal the edge of the dough with fingers then gently fold and pinch edge to make a ruffled edge with about ¼-inch folds.","Drop each pierogi into a large pot of boiling salted water and boil until they float to the top. Remove each carefully with a slotted spoon.","Fry the pierogi in a skillet with melted butter until golden brown.","Serve warm or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APierogi_II","country":"Poland","pageImageChecked":true},{"title":"Cookbook:Pinakbet","name":"Pinakbet","ingredients":["2 tablespoons (30 ml) vegetable oil","2 medium garlic cloves, minced","1 small (4 ounces / 115 g) yellow onion, finely chopped","2 plum tomatoes (about 8 ounces / 225 g), cored and chopped","2 ounces (¼ cup / 60 g) bagoong alamang","1 pinch of salt","1 ea. (about 8 ounces / 225 g) bitter melon, halved lengthwise, seeded, and sliced ¼ inch thick","1 small (about 8 ounces / 225 g) sweet potato, peeled, quartered, and cut into ¼-inch slices","8 ounces (225 g) string beans, stem ends trimmed and beans cut into 2-inch lengths","1 medium (about 6 ounces / 170 g) eggplant, halved lengthwise, and sliced ½ inch thick","8 ounces (225 g) okra, caps trimmed, pods cut in half on the bias","Cooked white rice, for serving"],"steps":["Heat a skillet over medium heat.","Add the oil, then garlic to the pan. Sauté briefly until aromatic.","Add the onion, and cook until softened.","Add the tomato, bagoong alamang, and salt; simmer for 5 minutes.","Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender.","Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender.","Serve the vegetables with rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APinakbet","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Pinakbet_ni_Lakay_Jesse.jpg/960px-Pinakbet_ni_Lakay_Jesse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jesse Alegre","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pizza Dough","name":"Pizza Dough","ingredients":["1 cup lukewarm (about 100°F or 38°C) water","2 cups all-purpose flour","⅛ oz yeast","1 tbsp white granulated sugar","1 pinch salt","Vegetable, corn, or canola oil","Cornmeal"],"steps":["Mix water, yeast, flour, and salt in a large mixing bowl. If the batter is thin and runny like pancake batter, knead in a little more flour to get a sticky dough. If you can touch the batter with your finger and not stick to it, that's too dry, so knead in a little water.","Set the mixing bowl so it is sitting in warm water, or place on top of a warm oven. Let rise for 20–30 minutes. Don't worry if it only rises 10% or 20%—it'll still work.","Grease a baking sheet with some oil, then sprinkle cornmeal on the oil. Use you fingers to press the dough out until it is about ¼ inch thick all over, with the edges ½ inch thick. Sprinkle flour on top of the dough so it doesn't stick to your hands.","Top dough with pizza toppings as desired—see pizza article.","Bake at 425°F for about 15–20 minutes. Rotate every 5 minutes and move to upper or lower shelves as necessary. After 10 minutes slide a large knife under the crust. If it is dark brown, move it to a higher shelf so it doesn't burn while the top finishes cooking. If it is white or light tan, move to lower shelf so you get a crispy crust before the cheese starts turning brown on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Dough","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Making_pizza_dough_in_kitchen.jpg/960px-Making_pizza_dough_in_kitchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain"},{"title":"Cookbook:Pineapple Teriyaki","name":"Pineapple Teriyaki","ingredients":["2 cups uncooked rice","2 cups water","A little salt","1–2 tbsp vegetable or olive oil","2 cups cubed chicken, tofu, or vegetarian \"chicken\" (usually flavored, pressed gluten)","1 yellow or white onion, diced","1–2 bell peppers (whatever color(s) you prefer), diced","1 can (14–16 oz) cubed pineapple, drained","¼ cup water or reserved pineapple juice","1 tbsp cornstarch (optional)","About ¼ cup teriyaki sauce","Some sliced mushrooms (optional)","1–2 cloves garlic (optional), minced, depending upon your teriyaki sauce"],"steps":["Bring the rice, water, and salt to a boil. Cover, turn down the heat, and simmer for 20 minutes. Turn off the heat, fluff with a fork, and let stand for a few minutes.","Heat a deep 12-inch pan or wok over high heat. Add the oil, and let it heat up.","Sauté everything in the oil, adding the ingredients in the following order, so as to cook heavier items longer:","Chicken","Onion/garlic","Bell peppers","Mushrooms","Pineapple","Tofu","Combine the water and cornstarch. Add the teriyaki sauce and the cornstarch mixture to the pan. If using cornstarch, heat to boiling to thicken. Thin with extra water or juice as necessary.","Serve over the cooked rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Teriyaki","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Teriyaki_Pineapple_Tsukimi_hamburger_set.jpg/960px-Teriyaki_Pineapple_Tsukimi_hamburger_set.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pizza Hot Dogs","name":"Pizza Hot Dogs","ingredients":["4 hot dog buns","4 hot dogs","12 slices mozzarella cheese","1 jar pizza sauce","Grated Parmesan cheese"],"steps":["Split hot dogs and hot dog buns lengthwise.","Place buns on a cookie sheet.","Sprinkle mozzarella cheese over buns.","Place split hot dog on each bun.","Spread pizza sauce over the hotdogs, sprinkle with Parmesan cheese, and broil until cheese bubbles and the hot dogs are hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Hot_Dogs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Hot_Dog_Pizza.jpg/960px-Hot_Dog_Pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jose and Roxanne","licence":"CC BY 2.0"},{"title":"Cookbook:Pineapple Upside-Down Cake in a Skillet","name":"Pineapple Upside-Down Cake in a Skillet","ingredients":["¼ cup butter","1 cup firmly packed brown sugar","¾ cup chopped pecans","1 can (20 ounces) pineapple slices, drained, reserving 5 tablespoons juice","3 eggs, separated","1 cup white granulated sugar","1 cup all-purpose flour","1 teaspoon baking powder","½ teaspoon salt","Maraschino cherries"],"steps":["Preheat oven to 350°F.","Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat—don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.","Combine the flour, baking powder and salt in a bowl; set aside.","Whip the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.","Whip the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.","Bake at 350°F for 40–45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Upside-Down_Cake_in_a_Skillet","pageImageChecked":true},{"title":"Cookbook:Pita","name":"Pita","ingredients":["250 ml (1 cup) warm water","1 tbsp instant yeast","1 tsp salt","2 tbsp vegetable oil","500 ml (2 cups or 17 fl oz) durum wheat flour"],"steps":["Dissolve the yeast in a bowl of warm water. Add salt, oil and flour, mix it, and knead it into a dough.","Let the dough rise to twice its size.","Divide the risen dough into 8 pieces and shape them into balls.","Then roll the balls into flat and round pita breads (to a diameter of 15 cm or 6 inches).","Let the breads rise in a warm place covered with a cloth for about 30 minutes.","Bake at 225°C (435°F) for about 12 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APita","pageImageChecked":true},{"title":"Cookbook:Placenta Stew","name":"Placenta Stew","ingredients":["¾ fresh human placenta","1 potato, diced","4 tablespoons fresh parsley","2 carrots, chopped","3 celery, chopped","1 zucchini (courgette), chopped","1 tomato, chopped","1 onion, chopped","1 tablespoon flour","1 teaspoon salt","½ teaspoon powdered paprika","1 pinch ground cloves","1 pinch ground pepper","6–8 coriander seeds","Oil"],"steps":["Roll the placenta in a mix of the flour, salt, paprika, clove, pepper, and 6-8 coriander seeds.","Sauté the placenta in 2 tablespoons oil, then add the vegetables and about 1 litre of water.","Allow to boil, and then let simmer for an hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlacenta_Stew","pageImageChecked":true},{"title":"Cookbook:Pineapple Side Dish","name":"Pineapple Side Dish","ingredients":["1 can (20 ounces / 600 ml) pineapple chunks","½ cup white granulated sugar","3 tablespoons flour","¼ cup butter, melted","1½ cups shredded cheddar cheese, divided","⅔ cup coarsely crushed saltines (14 crackers)"],"steps":["Preheat oven to 350°F (175˚C).","Grease a 1½ quart (1½ liter) baking dish.","Drain the pineapple, reserving ¼ cup juice; set aside.","In a small bowl, combine sugar and flour.","Add the butter and 1 cup cheese; mix well.","Gently stir in pineapple.","Pour into the prepared baking dish.","Sprinkle crushed crackers on top; drizzle with reserved pineapple juice.","Bake, uncovered, for 30–35 minutes or until bubbly around the edges.","Remove from oven and sprinkle with remaining cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Side_Dish","country":"United States","pageImageChecked":true},{"title":"Cookbook:Pizza Vanegas","name":"Pizza Vanegas","steps":["Dissolve yeast and sugar in 1 cup warm water.","Combine 3 cups of flour, olive oil, one tsp of salt, and the yeast-water mixture. Knead for 15 minutes, adding more flour until dough is no longer very sticky.","Coat dough with a little oil (about 1 tsp) and place it into a large bowl. Cover with plastic wrap and let rest for 45 minutes until the dough is twice its original size.","Meanwhile, preheat oven to 350°F / 175°C for at least 30 minutes).","Gently deflate dough in order to eliminate air bubbles.","Cut dough into 2 pieces (you can freeze dough to bake later for up to a month).","Roll out dough to form a rounded pizza crust.","Add pizza sauce (½ can per pizza), and sprinkle onion, red pepper, salt, oregano and black pepper.","Bake 10 minutes.","Take out of the oven, add mozzarella cheese, pepperoni, and mushrooms.","Return to the oven and bake until cheese melts.","Cut into eight slices, and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Vanegas","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/PeperonniPizza.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Pizza Rollups","name":"Pizza Rollups","ingredients":["1 package (8 ounces) croissant roll dough","24 slices of pepperoni","4 slices of provolone cheese","Pizza spices as desired (anise, basil, fennel, garlic, oregano, etc.)"],"steps":["Preheat oven to 350°F.","Unroll 2 croissant rolls and place together on ungreased cookie sheet, pointing in opposite directions, forming a rectangle by pinching sides together.","Lay 6 slices of pepperoni on top of each dough rectangle.","Lay a slice of provolone cheese on top of pepperoni slices.","Roll each into a tube.","Bake 12–15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Rollups","country":"United States","pageImageChecked":true},{"title":"Cookbook:Pizza Soup","name":"Pizza Soup","steps":["Chop the tomatoes and add them to the saucepan with the juice. Water can be added if necessary.","Grate some cheese (for this part you should use at least a handful, depending on the size of your pan) and add to the pan.","Add cornflour, if desired. Stir, and leave to stand on a low/medium heat until the cheese has melted. More may be added to taste.","If desired, blend the soup to make it smoother.","Chop or slice the toppings, making sure your chunks aren't too large (unless you like chunky soup). Add to the pan and heat again.","Serve hot. Extra cheese may be added to top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Soup_and_Pizza.JPG/960px-Soup_and_Pizza.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marlith","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pizza-Flavored Omelet","name":"Pizza-Flavored Omelet","ingredients":["¼ cup tomato sauce","Salt, pepper, and other seasonings to taste (see tips below)","Cooking spray","2 eggs","2 tablespoons chopped green bell peppers","2 tablespoons chopped mushrooms","¼ cup shredded mozzarella cheese"],"steps":["Mix spices and tomato sauce and allow to meld flavors while preparing the rest of the recipe.","Beat eggs well.","Heat a small skillet over low heat, sprayed with cooking spray.","Pour beaten eggs into skillet, then cover skillet.","Cook for 3 minutes. Eggs should be almost set.","Carefully flip omelet over. Cook another minute.","Combine mushrooms and peppers and cook 30 seconds in microwave oven.","Spread tomato-spice mix over omelet. Sprinkle cheese over tomato sauce. Top cheese with hot mushrooms and peppers.","Cover skillet. Cook another 2 minutes. Cheese should be melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza-Flavored_Omelet","pageImageChecked":true},{"title":"Cookbook:Pineapple Fried Rice","name":"Pineapple Fried Rice","ingredients":["5 tbsp sunflower oil","3 cloves garlic, cut into 3 pieces","3 red onion, minced","2 red chilli, cut in 1 cm pieces","2 eggs, beaten","300 g hot rice","2 bok choy, cut in 1 cm pieces","200 g pineapple flesh, diced","2 tbsp pepper","1 tbsp salt"],"steps":["Heat the oil in a non-stick skillet. Add the garlic, red onion, and red chilli. Stir-fry for 2 minutes.","Add the egg, then the rice, bok choy, and diced pineapple.","Season with pepper and salt, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Pineapple_fried_rice_at_Banana_Leaf_in_Milpitas%2C_California.jpg/960px-Pineapple_fried_rice_at_Banana_Leaf_in_Milpitas%2C_California.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Grendelkhan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pineapple Curry","name":"Pineapple Curry","ingredients":["175 grams pineapple pieces","2 tablespoons Thai red curry paste","½ cup coconut milk","8 oz shrimp, or whatever meat desired","½ tablespoons palm sugar","½ tablespoons fish sauce","1½ tablespoons ripe tamarind"],"steps":["Simmer the coconut milk in a saucepan over medium heat for 5 minutes and add red curry paste.","Put the sliced pineapple in the curry and wait until it is soft.","Bring to a boil over high heat, then add the shrimp.","Flavor the curry by adding the palm sugar, fish sauce, and ripe tamarind. Add more palm sugar for a sweeter curry, add more fish sauce for a salty curry, and add more ripe tamarind for a sour flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Curry","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Roast_Duck_Red_Curry_-_Siam_Siam_2025-09-07.jpg/960px-Roast_Duck_Red_Curry_-_Siam_Siam_2025-09-07.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Pineapple Bread","name":"Pineapple Bread","steps":["Add the banana to a medium bowl, and mash it with a fork. Cut the pineapple into small pieces and mix them into the banana.","In a separate large bowl, combine all dry ingredients except coconut flakes.","Preheat oven to 350°F (175°C).","Put the butter, eggs, milk and fruits into the second bowl and beat well. As the actual water content of fruits can vary, add an additional tablespoon or two of flour if the mixture appears too wet.","Lightly grease or line an 8x4 in (20x10 cm) loaf pan.","Pour batter into pan.","Sprinkle a thin layer of coconut flakes on top.","Bake on middle shelf of oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Pineapple_bread_with_coconut_flakes.png/960px-Pineapple_bread_with_coconut_flakes.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Trio3D","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pineapple Juice","name":"Pineapple Juice","ingredients":["Pineapple","Sugar, to taste (optional)"],"steps":["To remove sand or dust, rinse your ripe pineapple under running water.","Place the pineapple on a cutting board, and use a sharp knife to remove the skin.","Cut the pineapple in smaller cubes, then add the pieces to a blender or juicer. If desired, mix it with a little water and sugar.","Blend the pineapple into a smooth consistency and strain out the pulp using a strainer.","Place the pineapple juice into a serving glass and consume immediately or chill before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APineapple_Juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Pineapple_Juice_in_Glass_Jar.jpg/960px-Pineapple_Juice_in_Glass_Jar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Srini297","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pinza Mostarda Bolognese","name":"Pinza Mostarda Bolognese","steps":["Stir together the dry ingredients in a large mixing bowl.","Cut the cold butter into smaller pieces.","Put the butter pieces into the bowl with the dry ingredients, and blend the ingredients together. You can do this by hand or with an electric mixer.","Add the eggs, stirring briefly after each one.","Mix gently until dough holds together. Add a splash of milk as needed, until you get a thick dough, similar to what you would expect for scones.","Cover the dough tightly and put it in the refrigerator to rest for about an hour.","Preheat oven to 350 °F (175 °C, gas mark 4—medium).","Turn the dough out onto the counter or a flat board and form into a thick disk.","If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much.","If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean.","Roll the dough out into a rectangle about ½ inch (1.25 cm) thick.","Spread a generous layer of Mostarda Bolognese over the surface, leaving a clear border of 1 inch (2.5 cm) around the edges. This will reduce the risk of the jam leaking during the baking process.","Fold the dough along the longer side, letting the edges overlap (see illustration).","Put parchment paper on a large, ungreased baking sheet. Place the roll on the baking sheet, seam side down. Tuck the ends underneath to seal in the jam.","Brush the top with a little bit of milk, and sprinkle with sugar crystals.","Bake at 350 °F (175°C) for 30–35 minutes, until the roll is golden brown and the internal temperature is at least 190&nbsp;°F (about 90 °C)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APinza_Mostarda_Bolognese","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Folding_rectangle_into_thirds%2C_along_the_longer_sides.png/960px-Folding_rectangle_into_thirds%2C_along_the_longer_sides.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Pizza Sauce From Scratch","name":"Pizza Sauce From Scratch","ingredients":["6 ounce (170 g) can of tomato paste (with no additives is best)","1–1½ cups (250–375 ml) of water (depending on desired consistency)","About ⅓ cup (80 ml) extra virgin olive oil (more or less depending on taste)","1–3 cloves garlic, minced","1 pinch of anise (or substitute fennel)","About ½ tablespoon dried oregano (according to preference)","About ½ tablespoon dried basil (according to preference)","Kosher salt to taste","Ground black pepper to taste"],"steps":["Combine tomato paste, water, and oil.","Add garlic, basil, and oregano, mixing thoroughly.","Add salt and pepper to taste.","For best results place in refrigerator overnight or allow the mixture to rest before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APizza_Sauce_From_Scratch","pageImageChecked":true},{"title":"Cookbook:Policy/Recipe template","name":"Policy/Recipe template","ingredients":["1 cup (240 ml) ingredient 1","1 tablespoon (15 ml) ingredient 2","etc."],"steps":["Step one","Step two","etc."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APolicy%2FRecipe_template","pageImageChecked":true},{"title":"Cookbook:Po' Boy","name":"Po' Boy","ingredients":["French bread","Thinly sliced meat (ham, turkey, roast beef, etc.), fried seafood (shrimp, oysters, fish, etc.), etc.","Lettuce, tomatoes, pickles, etc.","Sliced cheese","Mayonnaise, mustard, gravy, etc."],"steps":["Slice the bread along one side so that it folds open like a book.","Open the bread and add the cheese, shredded lettuce, and meat.","Add condiments to your liking.","Close the bread (as you would a book) and mash it down."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APo'_Boy","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7b/Poboy.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Placenta with Broccoli","name":"Placenta with Broccoli","ingredients":["1/3 cup chopped fresh human placenta","2/3 cup chopped broccoli","2 egg whites","1/8 teaspoon thyme","oil for frying"],"steps":["Wash the placenta well, in a colander, then shake it to drain. (it will still leak juices)","Stir the egg whites with a fork until they are without lumps.","Mix all ingredients well, squishing them by hand.","Add a decent amount of oil to a suitable frying pan.","Set a burner to high heat, and put the pan on it.","Start frying, stirring as if stir-frying or scrambling an egg.","The small amount of liquid (seeping from the placenta, plus the egg whites) will come to a boil. You might turn down the heat slightly at this point.","Let the liquid boil away and/or solidify onto the broccoli and placenta.","When it looks finished, serve it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlacenta_with_Broccoli","photo":"https://upload.wikimedia.org/wikipedia/commons/8/86/CookbookPlacentaBroccoli.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Plank-Grilled Salmon","name":"Plank-Grilled Salmon","ingredients":["¼ cup Worcestershire sauce","6 oz beer","A little garlic powder","Lemon pepper","⅓–½ lb salmon filet"],"steps":["Preheat the grill or charcoal pit.","Combine the Worcestershire sauce, beer, garlic powder, and lemon pepper to make a marinade. Add the salmon, and marinate for 15 minutes.","Remove the salmon from the marinade, and place on the plank skin side down. It should not hang over the edge.","Remove the plank to onto a baking pan when the fish is cooked to the desired \"doneness\", and transfer to plates or a serving platter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlank-Grilled_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Grilled_Salmon_on_a_plank_%2815366337174%29.jpg/960px-Grilled_Salmon_on_a_plank_%2815366337174%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prayitno / Thank you for (12 millions +) view from Los Angeles, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Pohe (Spiced Flattened Rice)","name":"Pohe (Spiced Flattened Rice)","ingredients":["200 g thick pohe (flattened rice)","2 tbsp oil","1 tsp rai (mustard seeds)","¼ tsp haldi (turmeric powder)","1 pinch asafoetida powder","2 Indian green chiles, finely chopped","½ medium-size onion, finely chopped","2 sprigs of cilantro (coriander)","Salt to taste"],"steps":["Moisten the pohe with cold water by putting in a bowl and holding under a slow running tap. Mix by hand, then drain excess water and set aside (take care not to soak too long or the pohe would turn pasty).","Heat the oil in a frying pan until medium hot. Add the mustard seeds and let them crackle for a few seconds","Add the turmeric powder and asafoetida and fry for a few seconds (take care not to burn the turmeric).","Add the green chillies and fry for a few seconds.","Add the chopped onion and lower the heat. Cover and cook for 2 minutes. The onions should turn soft but not brown.","The pohe that was kept aside should have absorbed the excess moisture by now.","Mix the pohe by hand so that the flakes do not stick together and add to the frying pan.","Add salt to taste and stir the contents of the fry pay so that the yellow color of the turmeric is spread evenly through the pohe.","Cover and cook for 5 minutes on low heat. Do not uncover during this time, as the pohe must cook in the steam.","Stir and cook for another 1 minute uncovered.","Serve in a bowl garnished with chopped coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APohe_(Spiced_Flattened_Rice)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Rice-flake-food.jpg/960px-Rice-flake-food.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"சத்திரத்தான்","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Poached Egg","name":"Poached Egg","ingredients":["Eggs","Vinegar (optional)"],"steps":["Fill a saucepan with about 1 cm of water. Optionally, add 1 tablespoon of vinegar, which helps prevent billowing, though this may impact taste.","Bring the water to a \"shrimp eyes\" stage. It should be about 70–80 °C (155–175 °F) and you should notice small bubbles form on the base of the pan, then rising to the top.","Gently stir the water in a circle to create a gentle \"whirlpool\" effect. This helps prevent billowing.","Crack an egg into a strainer and gently shake it to drain the excess liquid whites. Then, lower the strainer into the water and gently roll out the egg. The yolks should set in around 2–3 minutes.","Repeat as needed for each egg, waiting 10–15 seconds between eggs, to prevent them from sticking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoached_Egg","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/Poached_egg_and_spaghetti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Leila Izachi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Polish Cauliflower with Breadcrumbs","name":"Polish Cauliflower with Breadcrumbs","ingredients":["1 head of cauliflower","50 ml butter","2–3 tablespoons breadcrumbs","½ teaspoon fresh dill (optional)"],"steps":["Boil the cauliflower for about 10 minutes.","Melt some butter in the oven or a microwave.","Mix the butter with the breadcrumbs, and add dill if using.","Drain the cauliflower and add the mixture on top.","Eat!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APolish_Cauliflower_with_Breadcrumbs","country":"Poland","pageImageChecked":true},{"title":"Cookbook:Polvorones (Spanish Shortbread)","name":"Polvorones (Spanish Shortbread)","ingredients":["1 cup margarine","1 cup white sugar","½ tsp salt","4 cups all-purpose flour","2 eggs","1 tsp vanilla extract"],"steps":["Preheat oven to 350°F (180°C)","Mix the margarine and the sugar in a mixing bowl until it reaches a creamy consistency.","Mix in the vanilla extract, salt, and eggs.","While mixing the ingredients, add the flour and stir until it becomes hard to stir the mix.","Make small balls and place on a flat baking sheet without grease.","Bake for 15–20 minutes in the preheated oven, or until golden.","Let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APolvorones_(Spanish_Shortbread)","country":"Spain","pageImageChecked":true},{"title":"Cookbook:Pollo Del Fungo (Chicken with Mushrooms)","name":"Pollo Del Fungo (Chicken with Mushrooms)","ingredients":["400 g chicken breast","3 medium mushrooms","½ cup flour","½ tsp black pepper","¼ tsp rosemary","½ tsp lemon pepper","1 dash hot paprika","1 dash salt","¼ cup white wine","½ cup chicken stock"],"steps":["Cut chicken into sixteen 3x½-inch strips.","Wash and dry mushrooms. Mince the mushrooms until very fine.","Mix flour, ⅔ of the minced mushrooms, salt, black pepper, and a pinch of crumbled rosemary.","Heat a large frying pan with a small amount of oil and a pinch of black pepper.","Roll the chicken strips in the flour mixture and fry.","While the chicken is frying, mix (preferably grind) together the pepper, rosemary, paprika, and salt.","Remove the chicken and set aside.","Deglaze the pan with the wine. Add the spice mix and the remaining mushrooms.","Reduce for a minute or two, then add stock. Reduce to a sauce consistency.","On each plate stack 4 chicken strips and spoon 1–2 tbsp of sauce on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APollo_Del_Fungo_(Chicken_with_Mushrooms)","pageImageChecked":true},{"title":"Cookbook:Ploughman's Sandwich","name":"Ploughman's Sandwich","ingredients":["2 slices of bread","Sliced cheddar cheese","Lettuce, preferably iceberg","Sliced tomato","Sweet pickle","Optional extras such as sliced onions or mayonnaise."],"steps":["Assemble a sandwich between the slices of bread, containing 1 layer of cheese, 2–3 layers of lettuce, a thin layer of sweet pickle, and a few tomato slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APloughman's_Sandwich","pageImageChecked":true},{"title":"Cookbook:Ploughman's Lunch","name":"Ploughman's Lunch","ingredients":["1 big chunk of good English cheese (e.g. Cheshire, Stilton, Lancashire), or a selection of 2–3 types of cheese if available","1 big doorstop of granary bread","Butter","Pickle (e.g. Branston pickle, or a good chunky local pickle)","Lettuce leaves","½ apple (optional)","Pickled onions (optional)","Cocktail pork pie (optional)","Sausage rolls (optional)"],"steps":["Arrange all ingredients on a plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APloughman's_Lunch","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/An_Elsecar_Ploughman%27s_Lunch.jpg/960px-An_Elsecar_Ploughman%27s_Lunch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Glammmur","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Plain Bagels","name":"Plain Bagels","steps":["In large bowl, combine 1½ cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.","Turn out onto a lightly floured surface and knead until smooth and elastic (8–10 minutes). Cover, let rest for 15 minutes.","Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes.","Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering.","When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them.","Place on a greased baking sheet, and bake at 375°F (190°C) for 30–35 minutes. Remove from oven, eat hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlain_Bagels","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Plain_bagel_with_salmon_p%C3%A2t%C3%A9_-_B%C4%81yit_2025-04-11.jpg/960px-Plain_bagel_with_salmon_p%C3%A2t%C3%A9_-_B%C4%81yit_2025-04-11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Polish Doughnuts (Paczki)","name":"Polish Doughnuts (Paczki)","ingredients":["2 tbsp sugar","2 tbsp softened unsalted butter","½ cup warm whole milk","¼ tsp vanilla extract","1 pinch of salt","2 eggs","1 tsp dry yeast","2 cups all-purpose flour","Enough oil for deep frying (see notes)","Roughly 2½ cups jelly, jam, or custard, for filling (optional)","Powdered sugar, for dusting (optional)"],"steps":["Whisk together the sugar, butter, milk, vanilla, salt, and eggs. Then, whisk in the yeast.","While continuously stirring, add the flour ½ cup at a time until the mixture is a firm dough.","Knead the dough for about 5 minutes. Put it back in the bowl, cover, and let it rise somewhere warm until it's twice its original size—this should take about 1½ hours.","Pat the dough on a lightly floured surface, and roll the dough until it's about ½ inch thick. Cut out circles of dough and set aside. The exact size the circles should be is entirely up to your preference; the final product will have only a slightly larger diameter. You can roll out the excess dough again to cut more pączki.","Let the dough rounds rise for about 30 minutes or until they've doubled in size.","Heat oil to about 350°F in a deep pot or pan. Carefully spoon or slide a few pączki into the oil at a time to deep fry them until golden-brown. They will only be half submerged, so you will have to flip them to fry both sides; in a pinch, disposable chopsticks work well for this.","While the pączki cool, spoon some fruit jelly, jam, or custard in a pastry bag with a long, narrow point. Fill the pączki by pushing the point into their sides.","Sprinkle some powdered sugar on top, to taste. If the pączki are still warm, the powdered sugar may melt a bit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APolish_Doughnuts_(Paczki)","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Kobieta_sprzedaj%C4%85ca_p%C4%85czki.jpg/960px-Kobieta_sprzedaj%C4%85ca_p%C4%85czki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilustrowany Kurier Codzienny","licence":"Public domain"},{"title":"Cookbook:Poached Salmon with wild Huckleberries","name":"Poached Salmon with wild Huckleberries","ingredients":["1 pound salmon fillet","1 cup fish stock","1 cup water","1 sprig fresh thyme","1 sprig fresh parsley","1 tbsp black peppercorns","½ cup huckleberries","1 lemon, sliced"],"steps":["Preheat oven to 350°F.","In a baking dish, combine the fish stock and water. Add the salmon, making sure it is covered by liquid. If more liquid is needed, add equal parts water/fish stock until covered.","Add herbs, huckleberries, lemon slices, and peppercorns.","Place the in pan in the preheated oven, and bake for 15–18 minutes until salmon is flaky.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoached_Salmon_with_wild_Huckleberries","pageImageChecked":true},{"title":"Cookbook:Ponche de Crème","name":"Ponche de Crème","ingredients":["6 eggs","peel of 1 lime","3 cans (15 oz / 400 g) evaporated milk","1½ cans (14 oz / 380 g) sweetened condensed milk, or to taste","2 tsp aromatic bitters","½ tsp grated nutmeg","½ cup (120 ml) rum or brandy, or to taste"],"steps":["Beat eggs and lime peel until light and fluffy.","Add evaporated milk.","Sweeten to taste with condensed milk.","Add bitters, grated nutmeg and rum according to taste.","Remove lime peel and serve over crushed ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APonche_de_Cr%C3%A8me","pageImageChecked":true},{"title":"Cookbook:Plain Scones","name":"Plain Scones","ingredients":["450 g (2 cups / 16 oz / 1 lb) cake flour, plus more as needed","½ tsp salt","2 tsp baking powder","3 tbsp caster sugar","5 tbsp cold butter, cut into pieces","1 egg","120–180 ml (½–¾ cup / 4–6 fl oz) heavy cream, plus more for brushing","Fruit jam (usually raspberry or strawberry)"],"steps":["Preheat the oven to 230°C (450°F / Gas Mark 8).","Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal.","Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands.","Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 2 cm (¾ inch) thick circle. Cut out 5 cm (2 inch) rounds with a biscuit cutter or glass.","Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut out more scones.","Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar.","Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Let them cool and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlain_Scones","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Plain_filled_scone_jam_first.jpg/960px-Plain_filled_scone_jam_first.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangerinedream7","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Plain Lassi","name":"Plain Lassi","ingredients":["Curd (thick plain \"natural\" yogurt)","Sugar","Cold water"],"steps":["Whip the curd in a bowl until loosened.","Mix in a quarter as much water as curd.","Sweeten with sugar to taste.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlain_Lassi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Plain_Lassi_in_a_glass.jpg/960px-Plain_Lassi_in_a_glass.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kyu3a","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Poisson Braise (Ivorian Grilled Fish)","name":"Poisson Braise (Ivorian Grilled Fish)","ingredients":["6 tablespoons extra-virgin olive oil","5 cloves of garlic, finely chopped","1 cup fresh lemon juice","3 pinches salt or to taste","3 pinches grated red or black pepper","4 tablespoons all-purpose fish seasonings (e.g. grated garlic, cilantro,basil, thyme, paprika, salt, and pepper)","4 ea. (32 oz) swordfish fillets, deboned","2 large tomatoes, neatly diced","2 medium-size onions, neatly diced","2 medium-size yellow bell peppers, neatly diced","2 medium-size zucchini, neatly diced","2 dashes tabasco sauce","1 can (14 oz) tomato paste"],"steps":["Combine 4 tablespoons of the extra- virgin olive oil in a large bowl, then add all the finely chopped garlic, lemon juice, 2 pinches of salt, 2 pinches of either the red or black pepper, and all of the fish seasonings. Mix them together very well to make a marinade.","Add the fish to the marinade, cover, and marinate in the fridge for about an hour.","Combine the tomatoes, onions, yellow pepper, zucchini, tabasco sauce, remaining extra-virgin olive oil, salt, and pepper in a bowl. Set aside.","Remove the fish from the fridge.","Heat a greased stovetop grill or skillet over medium heat. Add the fish and cook for at least 5 minutes. Flip and cook the other side for about another 4 minutes.","While the fish is cooking, put half of the tomato paste mixture onto a sheet pan and bake in a 350°F oven for about 7 minutes.","Put the remaining half tomato paste mixture on the plate followed by each one of the sword fish fillets. Garnish with the slice from the remaining lemon.","Serve with a side dish such as white rice or attieke."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoisson_Braise_(Ivorian_Grilled_Fish)","country":"Côte d'Ivoire","pageImageChecked":true},{"title":"Cookbook:Plain Kefir","name":"Plain Kefir","ingredients":["50 grams (1¾ oz) of kefir grains (see note)","500 ml (1 pint) fresh milk (see note)"],"steps":["Remove kefir grains from previous batch of starter, using a sieve or colander.","Shake kefir grains to remove excess kefir. Rinsing is not necessary (but optionally, rinse in fresh milk).","Place kefir grains in glass jar or jug with fresh milk. Generally, keep a ratio of kefir grains to milk of about 1:10 or 5% w/w.","Set aside to ferment at room temperature (18–22°C) for 12–24 hours (see notes) until a smooth yoghurt-like consistency develops."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APlain_Kefir","pageImageChecked":true},{"title":"Cookbook:Pork Stomach Filled with Meat and Vegetables (Saumagen)","name":"Pork Stomach Filled with Meat and Vegetables (Saumagen)","ingredients":["1 small pork stomach (order from your butcher)","375 g fatless pork belly (Schweinebauch)","375 g pork meat","375 g ground meat (Bratwurstfüllsel)","1–2 rolls, soaked in some milk","1 kg boiled potatoes","2 carrots","3 eggs","2 onions","1 bunch of parsley","1–2 cloves of garlic","Salt","Pepper","Marjoram","Nutmeg"],"steps":["Soak the pork stomach overnight and use twine to close two of the three apertures.","Cut the meat and potatoes into small cubes.","Stew the onions, carrots, and parsley in butter. Smash the garlic.","Mix everything with the rolls and eggs and spice it well; then put everything into the pork stomach and close the third aperture.","Put the stomach in hot water and cook for 2–3 hours. The water must not boil.","Cut the stomach in 2 cm thick slices and serve them with mashed potatoes and sauerkraut. Alternatively you can store the cooked stomach in the fridge and fry it when you are ready to eat it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Stomach_Filled_with_Meat_and_Vegetables_(Saumagen)","country":"Germany","pageImageChecked":true},{"title":"Cookbook:Portobello Eggs","name":"Portobello Eggs","ingredients":["4–5 large portobello mushrooms","3 eggs","Salt","Pepper","Olive oil","Shredded Parmesan cheese"],"steps":["Preheat oven to 350°F.","Wipe mushrooms clean with a damp cloth, then remove stems and discard. Brush the outsides with olive oil.","Beat eggs with salt and pepper.","Set mushrooms on a cookie sheet and fill each with egg.","Top with Parmesan cheese and bake until eggs are fully cooked (about 10 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APortobello_Eggs","pageImageChecked":true},{"title":"Cookbook:Pork Spare Rib Soup (Bah Kut Teh)","name":"Pork Spare Rib Soup (Bah Kut Teh)","ingredients":["6 dried shitake mushrooms","1½ lb (680 g) pork spareribs, cut into 2-inch (5 cm) pieces","1 whole bulb garlic, unpeeled and slightly crushed","2 inches (5 cm) ginseng root, peeled and slightly crushed","3 cinnamon sticks","5 star anise pods","1 tbsp white peppercorns","1 tbsp black peppercorns","2 tsp sugar","1 tbsp dark soy sauce","6 shallots, finely sliced and fried until golden brown (optional)","Salt","Pepper"],"steps":["Soak dried shitake mushrooms in 240 ml boiling water to reconstitute. Slice into strips when soft; reserve liquid for cooking.","In a stockpot, cover spareribs with cold water, then parboil ribs until froth rises to the surface.","Drain, briefly rinse spareribs under cold running water, and drain again.","In a casserole pan add the parboiled spare ribs, garlic bulb, ginseng root, shitake mushrooms, reserved liquid and additional water (to cover the meat).","Wrap cinnamon, star anise, white and black peppercorns in cheesecloth, tie with string, and add to the pan.","Gradually bring to a boil, then cover and reduce heat to simmer until pork is very tender (about 45–60 minutes); occasionally skim off fat from the surface.","When the meat is almost falling off the bones; discard spice bag, season with salt and pepper and add dark soy sauce and sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Spare_Rib_Soup_(Bah_Kut_Teh)","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/Bah_Kut_Teh.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fuyong127","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Pork Tenderloin with Asparagus and Prosciutto","name":"Pork Tenderloin with Asparagus and Prosciutto","ingredients":["About ½ lb pork tenderloin","1 lb asparagus","50 g prosciutto","175 ml whipping cream (35% fat)","6–10 cloves garlic, chopped","3–4 shallots, diced","2 sun-dried tomatoes","About 500 g linguine","4 tbsp olive oil","100 ml white wine"],"steps":["Trim off any small patches of white connective tissue from the pork, as they will be tough and elastic.","Wash and slice the asparagus into small pieces, using angled cuts for improved presentation.","If you wish, you may set aside a few slices of prosciutto (chopped), as you may want to include it in the sauce.","Preheat the oven to 375°F (200°C).","Place the pork on a clean cutting board. Wrap the tenderloin with the slices of prosciutto, trying to wrap as tightly as possible so it will stay in place.","While you are doing this, also preheat an oven-safe pan to medium heat. Pour a few tablespoons of olive oil into the pan and place the pork inside. Start browning the meat on all sides. Once that is done, place the entire pan into the oven.","While you are doing this, heat up another pan (preferably a saucepan) and pour a few tablespoons of olive oil into it. Once it's heated up, toss the garlic and shallots in and sauté them lightly.","Once the garlic has been sautéed to a very light brown colour, add a small amount of olive oil and the asparagus.","When the asparagus is slightly sautéed, add about half of the cream and about a quarter of the wine.","Fill a medium-sized pot three-quarters full with salted water and set on high heat on a back burner.","Turn the tenderloin over in the pan, ensuring that the prosciutto does not fall off the meat. Sprinkle with a bit of salt and pepper.","Reduce the sauce to about half of the original volume, and pour in the rest of the cream and wine.","Turn the tenderloin over again.","Put the linguine in the boiling water and stir occasionally. You may choose to put the chopped prosciutto in at this point.","Once the sauce has reduced down again, lower the heat and remove the pork from the oven. Place it on a clean cutting board and let it sit for a few minutes.","Strain the linguine and start slicing the tenderloin into small medallions.","Place the desired amount of linguine on each plate, and place a few medallions on top. Spoon sauce over the top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Tenderloin_with_Asparagus_and_Prosciutto","pageImageChecked":true},{"title":"Cookbook:Pork Aachi","name":"Pork Aachi","ingredients":["4 tablespoons coconut oil","500 grams pork, diced","4 teaspoons meat masala powder","½ of a medium sized onion, finely sliced","3 green chile peppers","1 tablespoon vinegar","1 teaspoon minced ginger (or ginger paste)","1 teaspoon minced garlic (or garlic paste)","1 pork stock cube","3 tablespoons ready-to-mix potato mash"],"steps":["Brown the meat in half the coconut oil. Add half the meat masala powder and fry for a minute.","Add the vinegar and fry for a minute more. Add 1 cup water and cook till the meat is about half done.","Sauté the sliced onions and chopped chillies with the remaining coconut oil in a wok or a suitable vessel over medium heat.","Add the ginger and garlic after about 4 minutes. Keep stir frying for about 3 more minutes.","Mix in the remaining meat masala powder, and cook until the onions are translucent.","Add the beef stock cube and ¼ glass of water, keeping on low heat for around 4 minutes. Keep adding a bit of water as necessary to make sure that the paste mix does not stick to the bottom of the vessel/wok.","Add the half-cooked meat and mix well. Keep on medium heat until the meat is cooked thoroughly.","Add ¼ cup of water and the potato flakes/powder and mixture. You can vary the amount of the water/potato mix to desired thickness of the dish.","Remove from fire and hold for 3–5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Aachi","country":"India","pageImageChecked":true},{"title":"Cookbook:Portuguese Feijoada","name":"Portuguese Feijoada","ingredients":["1 litre dried black beans","Assorted meat of personal choice (universally it is pork knee, pork sausage, and salted dry beef)","2 bay leaves","1 branch parsley, chopped","3 onions, chopped","1 tomato, diced","3 carrots, diced","2 crushed garlic cloves","4 tbsp vegetable oil","Margarine","1 can tomato paste","Salt","Pepper","Paprika","1¼ lb (600 g) rice"],"steps":["Soak beans for several hours, then put them in a large saucepan.","Add all the meat to pot.","Add bay leaves and chopped parsley.","Fill the pot with water and bring to boil.","Fry onions, tomatoes, carrots, and garlic in oil and margarine.","Once onions are fried, transfer two ladle scoops of bean mixture into skillet, mash with vegetables, then dump all contents of skillet back into pot.","Mix in tomato paste, cover, and let cook for 1 hour. Season with salt, pepper, and paprika to taste.","Cook rice separately and, when finished, add to pot, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APortuguese_Feijoada","country":"Portugal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Feijoada_de_marisco.jpg/960px-Feijoada_de_marisco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"total 13","licence":"CC BY 2.0"},{"title":"Cookbook:Pork and Lima Skillet","name":"Pork and Lima Skillet","ingredients":["2 packages (10 ounces) frozen baby lima beans","5–6 pork loin chops","1 teaspoon pork-flavored gravy base (granules)","1 tablespoon all-purpose flour","⅛ teaspoon dried basil, crushed","¾ cup water"],"steps":["Cook lima beans according to package directions, omitting salt in cooking water; drain.","In skillet, brown chops over medium heat. Remove chops from skillet. Pour off all but 1 tablespoon drippings.","Add gravy base to skillet. Blend in flour and basil.","Add ¾ cup water; cook and stir over medium heat until thickened and bubbly.","Add limas to skillet, stirring to coat with sauce.","Arrange chops over limas. Cover and cook over low heat about 5 minutes, or until heated through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_and_Lima_Skillet","pageImageChecked":true},{"title":"Cookbook:Portable Eggs Benedict","name":"Portable Eggs Benedict","ingredients":["1 dash white vinegar","2 large eggs","1 pita","2 tbsp cream cheese","Smoked salmon"],"steps":["Boil enough water to fill a deep pan.","Add vinegar to the water.","Crack eggs into the boiling water/vinegar mixture. Leave them alone for 5–7 minutes.","Cut open the top of a pita. Line the inside of the pita with cream cheese and smoked salmon.","Take eggs out of the pan using a slotted spoon and drop them into the pita.","Eat immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APortable_Eggs_Benedict","pageImageChecked":true},{"title":"Cookbook:Pork Braised with Garlic and Onions of Indonesia (Babi Kecap)","name":"Pork Braised with Garlic and Onions of Indonesia (Babi Kecap)","ingredients":["1 kg pork","5 large white onions, chopped","5 cloves garlic, minced","4 tsp soy sauce","Fresh ginger","Black pepper","Chile pepper (optional)"],"steps":["Cut the meat into 1-inch (2.5 cm) cubes.","Add the onions, garlic and ginger to a pan and cook at around 200°C.","Add the pork and mix with the soy sauce and black pepper (and chili pepper if desired).","After about 3–4 minutes, reduce the heat to around 120°C and cook, covered, for one hour.","Serve with nice-tasting rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Braised_with_Garlic_and_Onions_of_Indonesia_(Babi_Kecap)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Pork Pot Pie","name":"Pork Pot Pie","ingredients":["2 Pillsbury pie crusts","⅓ cup margarine (or butter)","⅓ cup onion, chopped","⅓ cup all-purpose flour","½ teaspoon salt","¼ teaspoon pepper","1½ cups pork broth","⅔ cup milk","3 cups pork, cooked","1 cup frozen corn, thawed","1 cup frozen peas, thawed"],"steps":["Heat oven to 425°F.","Prepare pie crusts as directed on package for two-crust pie using 9-inch pie pan.","In a medium saucepan, melt margarine over medium heat.","Add onion; cook 2 minutes or until tender.","Stir in flour, salt, and pepper until well-blended.","Gradually stir in broth and milk; cook, stirring constantly, until bubbly and thickened.","Add pork, corn, and peas; remove from heat.","Spoon pork mixture into crust-lined pan.","Top with second crust and flute; cut three slits on top.","Bake for 30–40 minutes or until crust is golden-brown.","Let stand 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Pot_Pie","country":"United States","pageImageChecked":true},{"title":"Cookbook:Pork Burritos with Green Pepper Sauce","name":"Pork Burritos with Green Pepper Sauce","ingredients":["1 tablespoon vegetable oil","4 cloves garlic, minced","1 large onion, chopped (~1 cup)","1 jar (16 ounces) medium chunky salsa","1 jar (16 ounces) mild chunky salsa","1 cup water","1 tablespoon lime juice","1 bunch fresh cilantro, chopped (~1 cup)","8 scallions, chopped (~1 cup)","1 medium red pepper, chopped (~1 cup)","¼ cup lemon pepper seasoning","¼ tsp ground cumin","¼ cup chili powder","1 ea. (4 pounds) boneless pork loin roast, tied or netted","1 can (4 ounces) diced green chiles","12 ea. 10-inch flour tortillas","8 ounces (~2 cups) shredded Monterey Jack cheese"],"steps":["Heat oil in 12-inch skillet over medium heat.","Add garlic and onion and cook until tender.","Stir the next 10 ingredients into the skillet.","Put the pork roast into a 5-quart slow cooker. Cover roast with salsa mixture.","Cover and cook on low for 8–10 hours or until meat is fork-tender.","Remove roast and let stand 10 minutes on cutting board.","Shred pork with forks.","Transfer 5 cups salsa mixture from cooker into 2-quart saucepan. Stir in chiles.","Cook over medium heat to a boil.","Reduce heat to medium-low.","Cook and stir 15 minutes to thicken mixture.","Spoon a cup of shredded pork down center of each tortilla.","Top with 2 tablespoons green chile sauce.","Roll sides of tortilla over and then fold up ends to hold filling.","Cover burritos with rest of green chile sauce and cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Burritos_with_Green_Pepper_Sauce","country":"United States","pageImageChecked":true},{"title":"Cookbook:Poppyseed Chicken","name":"Poppyseed Chicken","ingredients":["4 pieces of chicken breast, boiled and diced","1 cup mayonnaise (light or fat-free works)","1 cup sour cream (recommend light)","1 cup grated cheddar cheese","2 cups (about 1 sleeve) crushed Ritz crackers (or similar)","3 tablespoons poppy seeds","1 stick butter or margarine, melted"],"steps":["Preheat oven to 350°F (175°C).","Mix chicken with mayonnaise and sour cream. Spread this in the bottom of a 9x13 inch casserole dish.","Sprinkle cheese, crackers, then poppy seeds on top.","Evenly pour melted butter on top.","Bake at 350°F (175°C) for 25 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoppyseed_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Malai_Chicken.jpg/960px-Malai_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharnab neogi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pork Chops Cacciatore","name":"Pork Chops Cacciatore","ingredients":["Double batch basic polenta","6 ea. (1 kg) 4 cm thick boneless pork chops","1 can (28 oz) tomatoes, preferably \"fire roasted\" or similar","1 large carrot, peeled","1 medium onion, peeled","15 ml olive oil","15 ml butter","4 cloves garlic, peeled"],"steps":["Slice onion into 1 cm half-rings.","Start making the polenta.","Once the polenta is stable, sweat onions with olive oil and butter.","When onions are translucent, clear spaces for the pork chops, and put them pork chops into these spaces.","Lightly brown the pork chops on both sides, remove from pan and set aside. Allow fond to develop slightly, then deglaze with a quarter of the tomatoes.","Grind the rest of the tomatoes, along with the garlic, in a blender until a rough paste is formed. Then, add to the onion mixture.","Turn heat to high, and allow sauce to simmer and darken slightly in color. When this occurs, turn heat to low.","Finely chop the carrot and stir it in, then nestle the pork chops into the sauce and allow to simmer until the pork chops are done to your liking, about 20 minutes or so.","Serve as soon as possible. To serve, spoon polenta on to plates or bowls and place pork chop and sauce on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Chops_Cacciatore","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Pork Roast with Cayenne Apple Glaze","name":"Pork Roast with Cayenne Apple Glaze","ingredients":["2 boneless pork loin roasts","¼ cup Dijon mustard","6 oz apple cider","2 tbsp cider vinegar","2 tbsp brown sugar","2 tbsp Worcestershire sauce","1 tbsp cayenne pepper","1 tbsp salt","1 tbsp black pepper","1 tbsp smoked paprika"],"steps":["Combine dry powders. Set aside.","Smear mustard as needed on one end of each roast. Attach mustard ends of roasts together.","Spread remaining mustard all over roasts. Apply dry powder mixture.","Bake at 375°F until internal temperature reaches 135°F.","Combine remaining ingredients and brush onto pork.","Bake at 375°F until internal temperature reaches 145°F (yes, it is safe).","Let rest for 10 minutes; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Roast_with_Cayenne_Apple_Glaze","pageImageChecked":true},{"title":"Cookbook:Pork Marinade","name":"Pork Marinade","ingredients":["1 cup chicken broth","½ cup red wine","¼ cup freshly-squeezed lime juice","¼ cup dark honey","2 tbsp salt","1 tbsp garlic powder","2 tbsp freshly-ground black pepper"],"steps":["Combine all ingredients in a large mason jar. Keep refrigerated for up to 2 weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APork_Marinade","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Juicy_sliced_pork_neck_marinated_in_Jack_Daniel%E2%80%99s_sauce%2C_served_with_roasted_potatoes.jpg/960px-Juicy_sliced_pork_neck_marinated_in_Jack_Daniel%E2%80%99s_sauce%2C_served_with_roasted_potatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VANOCE2022","licence":"CC0"},{"title":"Cookbook:Popcorn","name":"Popcorn","ingredients":["½ cup unpopped popcorn kernels","1 tbsp fine salt (non-iodized for those who prefer it)","6 tbsp clarified butter, divided","Finely chopped herbs, such as rosemary and/or thyme (optional)","Cayenne pepper (optional)","Brewer's yeast (optional)"],"steps":["Heat a large stainless steel bowl (or cast-iron skillet) over medium heat. Once hot, add 1 tsp clarified butter, salt, and popcorn kernels and cover with perforated aluminum foil or spatter screen.","Cook, shaking the pan continuously with tongs, for 45 seconds to 1 minute, or until popping slows to about 3 seconds between pops.","Move popped corn to a large serving bowl, leaving any unpopped kernels behind.","Toss with melted butter, salt, and any optional seasonings. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APopcorn","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Popcorn_Christian_Church.jpg/960px-Popcorn_Christian_Church.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nyttend","licence":"Public domain"},{"title":"Cookbook:Porridge yam","name":"Porridge yam","steps":["Peel the yam and cut it into medium-sized cubes.","Wash the yam thoroughly and set aside.","Place the yam in a pot and add enough water to slightly cover it.","Add chopped onions, pepper, and salt.","Bring to a boil and cook until the yam starts to soften.","Stir gently to begin breaking some of the yam pieces.","Add palm oil and allow it to cook further while stirring occasionally.","Add ground crayfish and seasoning cubes.","Continue cooking until the yam becomes soft and thickens into a porridge-like consistency.","Add fish or vegetables if using and mix gently.","Simmer for a few more minutes until well combined.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APorridge_yam","photo":"https://upload.wikimedia.org/wikipedia/commons/1/1b/Yam_porridge_or_%C3%80s%C3%A1r%C3%B3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kojodavid","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potato Casserole (Rakott Krumpli)","name":"Potato Casserole (Rakott Krumpli)","ingredients":["6 medium potatoes","4 hard boiled eggs","Salt","1 kolbász (Hungarian sausage) or 1 cup diced ham (optional)","4 tablespoons olive oil","350 grams sour cream around 40% fat (called tejföl or smetana)"],"steps":["Cook the potatoes for about 15–20 minutes.","Peel the potatoes and the eggs.","Slice the potatoes, eggs, and sausage.","Put a little olive oil in a baking dish. Arrange alternating layers of potatoes, eggs, and salt or sausage in the dish.","Drizzle olive oil over the filling, and top with sour cream.","Bake in a preheated oven at 200°C for about 35 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Casserole_(Rakott_Krumpli)","country":"Hungary","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Rakott_krumpli_2.jpg/960px-Rakott_krumpli_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Christo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potato Curry (Aloo Masala)","name":"Potato Curry (Aloo Masala)","ingredients":["1 tablespoon oil","½ teaspoon mustard seed","½ tablespoon chana dhal (optional)","5 curry leaves","1 medium onion, chopped thin","4-5 split green chillies","4 large potatoes, cubed and par-boiled","1 pinch of turmeric powder","½ teaspoon salt"],"steps":["Heat oil.","Sautée the mustard seed first, then add chana dhal, curry leaves, onion and chillies.","Fry until the onions begin to change color.","Add potatoes.","Sprinkle the turmeric evenly and stir well to mix all the ingredients","Cover and cook on a medium flame for about 5 minutes, stirring well, until the potatoes become very soft and somewhat mashed.","Season with salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Curry_(Aloo_Masala)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aloo_tikki_chat_at_Vineet_restaurant_in_Cuttack_Odisha_India.jpg/960px-Aloo_tikki_chat_at_Vineet_restaurant_in_Cuttack_Odisha_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Saumendra","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potato and Cabbage Soup","name":"Potato and Cabbage Soup","ingredients":["1 onion, grated","3 tablespoons oil or margarine","2 carrots, finely chopped","3 celery stalks, finely chopped","1 tablespoon flour","1 tablespoon tomato sauce","5 cups meat stock","1 pound cabbage, finely chopped","2 tablespoons vinegar","1 pound potatoes, diced","2 beet roots, diced","Salt","Pepper","4 tablespoons cream"],"steps":["Sauté onion lightly in oil.","Add carrots and celery and continue to sauté.","Add flour and continue to sauté.","Add tomato sauce and a few tablespoons of stock slowly, stirring continuously. Cook over low heat until the sauce is ready.","Boil the remaining stock and add cabbage.","Add vinegar and cook for 15 minutes, then add potatoes and beet roots and cook for another 5 minutes.","Season with salt and pepper and serve hot, covered with a tablespoon of cream for each dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Cabbage_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Simple_vegetable_soup_2009.jpg/960px-Simple_vegetable_soup_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Scott Teresi","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Potato and Cauliflower Curry (Aloo Gobi)","name":"Potato and Cauliflower Curry (Aloo Gobi)","ingredients":["800 g (6.5 ea.) medium tomatoes, diced or puréed","2 big cauliflower cut into chunks","4–5 potatoes, peeled and cut into cubes","1 lemon, juiced","3–5 tablespoons of ghee or vegetable oil","1 teaspoon cumin seeds (jeera)","5 tablespoons salt","1 tablespoon ground curcuma (turmeric)","2 tablespoons ground coriander","1–2 tablespoons ground chilli","2–4 tablespoons garam masala","5 sprigs of mint"],"steps":["Heat the ghee/oil in frying pan, wok, or karahi (an Indian utensil specially used for frying purposes)","Add cumin seeds and wait until they turn a light brown color.","Add the spices (except for garam masala) and the tomatoes.","When the mixture turns oily, add the vegetables.","Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.","Add the garam masala, mint, and lemon juice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Cauliflower_Curry_(Aloo_Gobi)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Aloo_Gobi_Sabzi.jpg/960px-Aloo_Gobi_Sabzi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TabassumJawed","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potage Parmentier","name":"Potage Parmentier","ingredients":["3–4 cups (~1 lb / 450 g) sliced leeks or onions","3–4 cups (700–900 g / 2 lb) floury potatoes (e.g. Idaho, Maris Piper), peeled and thickly sliced","2 quarts (2 L) water","2 tbsp table salt or 1 tbsp sea/rock salt","White pepper, freshly ground, to taste","4–6 tbsp heavy (double) cream","1–2 cups (up to 450 g / 1 lb) vegetables (optional), thinly sliced","1–2 handfuls flat-leaf parsley or watercress (optional), rough chopped"],"steps":["If using leeks, remove the roots and dark green leaves; wash twice as long as you think necessary to remove the grit.","Place the vegetables, water and salt in a pot and bring to a boil. Lower the heat and gently simmer (partially covered) for 45–50 minutes. The soup is done when you can easily mash the vegetables against the side of the pot.","Puree the soup using a food mill fitted with the fine disc. Optionally, pulse it in a blender just until smooth and pass through a fine sieve.","Chill the soup if it is to be served cold, or gently reheat it to a simmer. Refrigerate any left-overs. It will keep for days if refrigerated in a covered container as soon as it cools.","Add 1½–2 tsp cream (or whole milk) per portion just before serving. You’ll need more cream if you’re serving the soup hot or if it’s a bit watery; the idea is to create a smooth, silky puree, but you don’t want the taste or mouth feel of the cream to predominate. Taste and adjust for salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotage_Parmentier","country":"France","pageImageChecked":true},{"title":"Cookbook:Potato and Chicken Stew (Ajiaco)","name":"Potato and Chicken Stew (Ajiaco)","steps":["Combine chicken, broth, onions, scallions, carrots, garlic, bay leaf, thyme, cumin, cilantro and peppercorns in large saucepan and bring to a boil. Skim off froth as it rises. Reduce heat to low and cover when frothing finishes.","Remove and reserve chicken after it is cooked through (about 20 minutes).","Strain broth through sieve and return to pot, boil again over medium heat. Reserve carrots.","Add tomato paste and yellow and purple potatoes. Cover and cook until potatoes are soft (approximately 20 minutes).","While yellow and purple potatoes are cooking, boil sliced mashing potatoes in water and beef bouillon in separate pot. Once boiling, reduce to medium heat until potatoes start to fall apart (approximately 30 minutes).","Drain and reserve a quarter of the slices and mash the rest of the sliced potatoes. Add mashed and sliced potatoes to soup.","Remove bones and skin from chicken and discard. Cut chicken into strips 1 cm wide and 3 cm long.","Add chicken and peas to soup and simmer for 5 minutes. Slice the carrots into .5 cm thick rounds and add back into soup. Salt to taste.","Serve hot with garnishes available."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Chicken_Stew_(Ajiaco)","country":"Colombia","pageImageChecked":true},{"title":"Cookbook:Potato Gratin","name":"Potato Gratin","ingredients":["5 medium sized waxy potatoes, peeled or unpeeled","4 cloves of garlic, chopped (smoked garlic is good for this dish if you can get it)","½ pint reduced fat crème fraîche, single cream, or a mixture of semi-skimmed milk and crème fraîche","3 oz good quality Gruyère, Challerhocker, or Emmentaler cheese, freshly grated.","1 lemon","Salt (such as sea salt) and pepper","Fried pancetta, bacon cubes, or other cooked pork (optional)"],"steps":["Preheat the oven to","Slice the potatoes very thinly (about ⅛\" thick), if possible using a mandoline to achieve evenness, and place them in some fresh water.","Swish around the potatoes in the water to get rid of the starch, because that excess starch can make the dish a little unpleasant.","Pour away the water and place the potatoes on a wooden surface. Then pat dry with a paper towel or kitchen towel, which is important because otherwise the remaining water will mix with the cream, causing curdling problems.","Return the sliced potatoes to a bowl and add the cream and chopped garlic. Add a generous pinch of salt and some pepper.","You can also add a few fresh herbs (thyme is particularly good) but this is up to you.","Peel the zest of the lemon and add it to the mixture.","Mix well, so the cream gives a good coating to all the potatoes.","Pile the potatoes into a buttered, oven-proof dish. The size is if course difficult to gauge but the potatoes should not be layered more than about 4 thick.","Grate a generous amount of cheese, and spread over the mixture.","Pop it all into the oven and leave until the top layer of cheese and potatoes are brown and the cream is bubbling and running down the side of the dish. This will take about 40 minutes.","For a final flourish before serving, grate a goodly amount of fresh nutmeg over the cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Gratin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Potato_gratin_on_stove.jpg/960px-Potato_gratin_on_stove.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dreamyshade","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Potato and Sausage Casserole (Papa Turmada)","name":"Potato and Sausage Casserole (Papa Turmada)","ingredients":["6 large potatoes, peeled and sliced","6 hard boiled eggs","1 cup hogao with 6 sliced fried pork sausages","3 slices of white bread","½ cup milk","1 cup mozzarella cheese","1 cup Parmesan cheese","Thyme (optional)"],"steps":["Boil potatoes until tender (20 minutes).","Cut bread into small squares and wet with milk.","Grease a 9 x 13-inch (about 25 x 32-cm) Pyrex baking dish.","Put a layer of potato, then a layer of hogao and sausage, a layer of sliced egg, a layer of wet bread and a layer of mozzarella cheese. Optionally, add thyme to the hogao.","Repeat with another layer of potato, wet bread, and Parmesan cheese.","Bake 30 minutes at 350°F (175°C), and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Sausage_Casserole_(Papa_Turmada)","country":"Colombia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Papa_Turmada.jpg/960px-Papa_Turmada.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lgvanegas at English Wikibooks","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Potato and Garlic Ravioli Filling","name":"Potato and Garlic Ravioli Filling","ingredients":["3 large russet potatoes","4 tbsp olive oil","6 cloves garlic, grated with a micro plane or finely chopped","1 tbsp chives, finely sliced","2 tbsp fresh lemon juice","½ tsp salt","½ tsp black pepper"],"steps":["Boil the potatoes in their skins until tender when pierced with a fork.","Peel them as soon as they are cool enough to handle and mash in a bowl.","Sauté the garlic in the oil for 1 minute.","Add the potatoes and mix well.","Add the chives, lemon juice and seasoning and mix well.","Cover and allow to cool while you prepare the pasta dough."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Garlic_Ravioli_Filling","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Potato Castle","name":"Potato Castle","ingredients":["4 potatoes","200 g (8 oz / 0.4 lb) mushrooms","Olive oil or butter","1 pack (200 ml / 1 cup) cream","200 g (8 oz / 0.4 lb) fresh white cheese","Salt","Black pepper","Chile powder","White breadcrumbs"],"steps":["Boil the potatoes slightly. Slice them or mash them. Mix in salt and black pepper to taste.","Sauté the mushroom in oil slightly.","Lightly oil a baking dish. Spread half of the potatoes on the bottom, and arrange the mushrooms over top. Add half of the cream and spices over them. Sprinkle some breadcrumbs and cheese over them.","Spread the remaining potatoes over top, and pour the remaining cream over everything. Sprinkle on some more breadcrumbs.","Bake for 20 minutes. Add some more cheese on top, then return to the oven to melt and brown the cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Castle","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2c/Sweet_Potato_Fries_-_White_Castle%2C_New_Orleans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jason Lam","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pot-au-feu (Boiled Meat and Vegetables)","name":"Pot-au-feu (Boiled Meat and Vegetables)","steps":["Drive the cloves into the onions, so it will be easier to take them off after cooking.","Peel the onions. Cut them in half and burn the cut surface in a frying pan protected with aluminum foil. The cut surface must become completely black. It will bring a slightly \"smoked\" taste and the typical golden brown color to the broth.","While burning the onions, peel and cut the turnips, carrots, celery into large pieces.","For the leeks, cut the root, wash well the green part and cut them in 2–3 pieces. Even the green, more fibrous part is used.","For the white cabbage, if you took a quarter of a white cabbage, let it in one piece.","In a pressure cooker, put all the vegetables, ground pepper and the bouquet garni. Try to arrange them so that they take a minimum space. Add enough water to cover the vegetables (warning: a pressure cooker should not be filled more than ⅔ to ¾ of its capacity; check on the user's guide of your pressure cooker). If you cannot cover the vegetables with water, just add as much water as you can.","Add salt and cook the vegetables under pressure for 20 minutes.","Put the pressure cooker under cold water so you can open it, and reserve the vegetables. Throw away the onions and the bouquet garni.","Now you should have a golden brown broth. Taste it and add more salt or pepper if necessary. Note that it does not have its final taste since you have not cooked the meat inside it yet.","Put the meat inside the broth. Cook for 60–75 minutes under pressure.","If you use marrowbones, cook them apart or cook them under pressure for 5 minutes with the meat.","Put the pressure cooker under cold water so you can open it. Take the meat off and put the vegetables back into the broth. Allow the broth to boil to warm them up while you are slicing the meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APot-au-feu_(Boiled_Meat_and_Vegetables)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Onions_Burned_for_a_Pot-au-feu.png/960px-Onions_Burned_for_a_Pot-au-feu.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Steff-X-FR","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Potato and Leek Soup","name":"Potato and Leek Soup","ingredients":["1 tablespoon extra-virgin olive oil","1 medium onion, chopped","1 leek, white and light green parts only, sliced and rinsed well","2 cloves garlic, minced","1.25–1.5 pounds (2 large) russet or Yukon gold potatoes, peeled and diced","6 cups vegetable stock","1 cleaned leek green","Bay leaf","A few sprigs each of parsley and thyme (optional), tied together","Salt to taste","5 ounces lettuce leaves, washed and coarsely chopped (4 cups)","Freshly-ground black pepper"],"steps":["In a large, heavy soup pot, heat the olive oil over medium heat and add the onion and leeks. Cook, stirring occasionally, for about 5 minutes until soft, .","Add ½ teaspoon salt and the garlic. Cook, stirring constantly, for 1 minute or until the garlic is aromatic.","Add the potatoes, stock, leek green, bay leaf, and parsley/thyme bundle. Bring to a simmer, and season with salt to taste.","Cover and cook for 45 minutes on low heat.","Add the lettuce, and simmer for another 15 minutes. The potatoes should be completely soft and fall apart when you press them.","Blend the soup until smooth with an immersion blender, blender, or food processor fitted with the steel blade (working in stages and covering the blender lid or food processor with a kitchen towel to keep the hot soup from spilling). If you want the soup to have a smoother, silkier texture, strain it through a medium sieve.","Return the soup to the boil, and season with salt and freshly ground pepper to taste.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Leek_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Leek_%26_Potato_%2B_celeriac_soup.jpg/960px-Leek_%26_Potato_%2B_celeriac_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Potato Chips","name":"Potato Chips","ingredients":["Potatoes","Vegetable oil","Salt"],"steps":["Peel the potatoes and rinse under running water.","Prepare a bowl of cold water. Use a sharp knife or vegetable peeler to make very thin slices of potato, placing them directly into the water.","Drain off the water, and rinse the potato slices three times with fresh tap water. After the final rinse, cover the potatoes with cold water again.","Season the potatoes and water with salt, and allow them to brine for a while.","Drain the potato slices well, removing excess water.","Heat enough vegetable oil in a pot for deep frying.","Working in batches, add the potato slices to the hot oil. Fry, stirring at intervals until the slices are crispy.","Use a perforated spoon to remove the chips. Place them in a large sieve set over a bowl to drain any excess oil.","Repeat the frying procedure until all potato slices have been fried.","Allow the chips to cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Chips","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Potato-Chips.jpg/960px-Potato-Chips.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan-Amos","licence":"Public domain"},{"title":"Cookbook:Potato Gnocchi with Basil and Sun-dried Tomatoes","name":"Potato Gnocchi with Basil and Sun-dried Tomatoes","ingredients":["500 g potato gnocchi","30 g fresh basil","1–2 cloves garlic, minced","3–5 sun-dried tomatoes in oil","2 tbsp oil from sun-dried tomatoes","30 g pine nuts"],"steps":["Prepare the gnocchi as per the package instructions, and drain.","Finely dice the sun-dried tomatoes.","Add the sun-dried tomato oil to a pan and heat.","Fry the minced garlic in the oil for 2 minutes.","Add the diced sun-dried tomatoes, gnocchi, and fresh basil, and stir until the basil has wilted.","Add the pine nuts, toss, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Gnocchi_with_Basil_and_Sun-dried_Tomatoes","pageImageChecked":true},{"title":"Cookbook:Potato Balls","name":"Potato Balls","ingredients":["Mashed potatoes","Egg yolk","Egg, beaten","Flour","Breadcrumbs","Drippings or other fat/oil"],"steps":["Combine the mashed potatoes and egg yolk.","Roll the potato mixture into balls.","Dip the balls in the beaten egg, then coat with flour or breadcrumbs.","Fry the balls in the drippings until golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Balls","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Fried_Sweet_Potato_Balls%2C_Mar_2026.jpg/960px-Fried_Sweet_Potato_Balls%2C_Mar_2026.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralff Nestor Nacor","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Posho (Ugandan Cornmeal Porridge)","name":"Posho (Ugandan Cornmeal Porridge)","ingredients":["3 cups water","1 cup maize flour (cornmeal)","1 tablespoon butter or vegetable oil (optional, for added richness)"],"steps":["In a cooking pot, bring the water to a boil over medium heat.","Gradually add the maize flour to the boiling water, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.","Continue stirring the mixture until it thickens and begins to pull away from the sides of the pot. This typically takes about 5–10 minutes.","Reduce the heat to low, cover the pot with a lid, and let the porridge simmer for an additional 5–10 minutes, allowing the flavors to meld and the porridge to reach the desired consistency.","If using, add butter or vegetable oil to the porridge and stir until well incorporated. This step adds a delightful richness to the posho.","Remove the pot from the heat and let the posho rest for a few minutes before serving to allow it to set further.","Serve the posho warm as a comforting and nourishing side dish with stews, vegetables, or any other Ugandan delicacies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APosho_(Ugandan_Cornmeal_Porridge)","country":"Uganda","pageImageChecked":true},{"title":"Cookbook:Potato and Leek Soup II","name":"Potato and Leek Soup II","ingredients":["930 g leeks (not including the toughest portion of their green tops), halved lengthwise and sliced","90 g unsalted butter","330 g onion, peeled and diced","600 g yellow potatoes, peeled and diced into 1–2 cm cubes","2.7 L chicken stock","Salt","Freshly ground black pepper"],"steps":["After preparing the leeks, wash them very well in water to remove all traces of dirt and grit, which hide between the layers. Drain well.","Melt the butter in a large pot over medium heat. Add the vegetables, and season with a pinch each of salt and pepper. Stir to coat everything well with butter.","Cover the pot, and let the vegetables sweat over low heat for 10 minutes—make sure not to let them brown.","Stir in the chicken stock, and bring the pot to a boil. Simmer until the vegetables are cooked through.","Working in batches if necessary, purée the mixture using a hand- or full-size blender.","If you would like a very smooth soup, work the puréed mixture through a sieve into a clean pot—this is laborious, but it yields a velvety product.","Taste the soup, and season to taste with additional salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_and_Leek_Soup_II","pageImageChecked":true},{"title":"Cookbook:Potato-Chickpea Curry","name":"Potato-Chickpea Curry","ingredients":["1 small onion","2 cloves of garlic","Olive oil","1 tbsp curry powder","1 can coconut milk","3 potatoes, chopped (Yukon gold are good, but use whatever you like)","1 can chickpeas (unsalted, if available)"],"steps":["Chop the onion and mince the garlic. Sauté them in olive oil in a saucepan for approximately 5 minutes.","Add the curry powder and fry for a couple minutes more.","Add the coconut milk and the potatoes. Simmer, covered, for about 20 minutes.","Drain the chickpeas, add them to the pot, and simmer for about 20 minutes more, or until the potatoes are cooked.","Serve with basmati rice or whatever you prefer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato-Chickpea_Curry","country":"India","pageImageChecked":true},{"title":"Cookbook:Potato Pancakes","name":"Potato Pancakes","ingredients":["4 large potatoes","1 medium onion","1 egg, beaten","2 tablespoons Matzo meal, corn meal, or flour","Salt to taste","2 tablespoons vegetable oil","Applesauce and/or sour cream"],"steps":["Peel and grate potatoes and onion.","Mix potato and onion with egg, matzo meal, and salt.","Heat oil in a 10-inch pan over medium heat until it is quite hot. Drop 1–2 tablespoons of the potato mixture onto the pan per pancake. Turn once to allow both sides to fry.","Serve with applesauce and/or sour cream as a topping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Pancakes","country":"Israel","pageImageChecked":true},{"title":"Cookbook:Potato Soup","name":"Potato Soup","ingredients":["6 potatoes, peeled and diced","3 cups milk","1 large onion","2 carrots, diced","¼ cup butter or margarine","3 cups water","2 cubes chicken bouillon","½ tsp ground black pepper to taste","3 tbsp all-purpose flour","1 tbsp dried parsley","¼ tsp dried thyme"],"steps":["Cook onion in butter until tender.","Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.","Add the flour to the cooked onions to make a paste. Stir in the milk. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Soup","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/20181222_120728_Dinner_at_hospital_in_Poland%2C_Sanok%2C_Fruit_drink%2C_barley_soup%2C_sweet_and_sour_chicken_and_mashed_potato.jpg/960px-20181222_120728_Dinner_at_hospital_in_Poland%2C_Sanok%2C_Fruit_drink%2C_barley_soup%2C_sweet_and_sour_chicken_and_mashed_potato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potato Omelet","name":"Potato Omelet","steps":["In a bowl beat together eggs, sugar, salt and pepper. Mix in milk.","Heat up two frying pans to a medium temperature.","Use butter, margarine, or cooking spray to grease each pan.","Add chopped potatoes to one pan.","Cook potatoes until light brown, then add onions.","Add half of egg mixture to the other pan.","Cook omelet mixture until it starts to set (about 1 minute).","Add onions, potatoes, and cheese on top of partially set omelet.","Fold plain side of omelet over the filling and cook for an additional 30 seconds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Omelet","pageImageChecked":true},{"title":"Cookbook:Potato Samosas (Aloo Pies)","name":"Potato Samosas (Aloo Pies)","ingredients":["2 cups all purpose flour","2 tsp baking powder","½ tsp salt","¾ cups water","4 ea. (600 g / 1 lb) medium potatoes","Salt","Black pepper","Chile pepper","1–1½ tsp ground or whole cumin (jeera), or to taste","Oil for deep frying"],"steps":["Mix flour, baking powder, salt, and water. Knead lightly to make a dough.","Set dough aside to relax, covered with a bowl or damp cloth","Boil potatoes in salt water until tender. Peel and mash potatoes well.","If whole cumin is used, heat in a dry skillet for a few minutes to release the flavour.","Season the potatoes with salt, black pepper, hot pepper, and cumin.","Divide the rested dough into 9 balls called loyah. Flatten out loyah into 10 cm (4 inch) circles and fill with potato mixture.","Wet one edge with water, then fold over and seal, enclosing all potato","Deep fry in oil until golden brown.","Drain on brown paper or kitchen towel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Samosas_(Aloo_Pies)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Samosas_%28with_potato-_peas_stuffing%29.jpg/960px-Samosas_%28with_potato-_peas_stuffing%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kanikatwl","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Potato Salad","name":"Potato Salad","ingredients":["2 pounds (~1 kg) potatoes","6 slices of bacon","½ cup (120 g) finely-chopped yellow onion","2 tablespoons white granulated sugar","½ teaspoon celery seed","2 hard boiled eggs","¼ cup (60 g) flour","½ cup (120 ml) vinegar","1 cup (240 ml) water","1 tablespoon fresh parsley","1 ½ teaspoon salt","Pepper","Paprika"],"steps":["Cook bacon strips, cut into small pieces, and set aside for later.","Boil potatoes for 5–10 minutes or until softened; cut into small chunks or thick slices.","Place potatoes in a large bowl and let them come to room temperature.","In a bowl combine flour, celery seed, parsley, chopped onion, salt, and pepper.","Pour the water and vinegar into a pot, stir in sugar and bring to a boil. Add the dry mixture and stir until thickened.","In the original bowl place potatoes and bacon, pour on thickened mixture.","Break apart eggs and stir lightly into the bowl to combine.","Place in large serving bowl and sprinkle with paprika.","Serve"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Salad","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Potato_Salad_with_Cucumber_%285045978339%29.jpg/960px-Potato_Salad_with_Cucumber_%285045978339%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoff Peters from Vancouver, BC, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Potato Skins","name":"Potato Skins","ingredients":["8 small baking potatoes","Vegetable oil","Garlic salt","2 cups (8 oz) shredded cheddar cheese","12 slices bacon (optional), cooked and crumbled","2 tablespoons chopped fresh chives, divided"],"steps":["Scrub potatoes and rub skins with oil. Prick each potato several times with a fork.","Bake potatoes at 400°F for 30–45 minutes or until potatoes are done. Allow potatoes to cool to touch.","Cut top third off each potato; discard tops. Carefully scoop out pulp, leaving about ⅛ inch-thick shells. Reserve potato pulp for other uses.","Fry potato skins in hot oil (375°F) for 3–4 minutes or until browned. Remove potato skins and drain on paper towels.","Place potato skins, cut side up, on an ungreased baking sheet. Sprinkle with garlic salt and cheddar cheese. Broil 6 inches from heat for 30 seconds or until cheese melts.","Top potato skins with bacon if using them and 1 tablespoon chives.","Press green chiles between paper towels to remove excess moisture. Combine chilies, sour cream and red pepper in a small bowl; stir well. Top with remaining 1 tablespoon chives. Serve with potato skins."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Skins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Potato_skins_arranged_on_a_plate_as_an_appetizer.jpg/960px-Potato_skins_arranged_on_a_plate_as_an_appetizer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"don_naked","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Potato Kugel","name":"Potato Kugel","ingredients":["8 large potatoes","2 medium onions","½ cup (120 ml) melted schmaltz or vegetable oil","5 eggs, beaten","1 tablespoon salt","1 teaspoon black pepper","2½ tablespoons white granulated sugar"],"steps":["Preheat oven to 425°F (220°C).","Peel potatoes, cut into chunks, and place them in a food processor. Process until smooth. Do the same for the onion.","Mix potato and onion with egg, pepper, sugar, and salt.","Heat oil in a 9x13-inch (23x33 cm) pan until it is quite hot. Add 1–2 tablespoons of the oil to the potato mixture, and mix.","Pour the potato mixture into the pan. Bake uncovered for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Kugel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Potato_kugel.jpg/960px-Potato_kugel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rebecca Siegel","licence":"CC BY 2.0"},{"title":"Cookbook:Potato Spelt Oat Burger","name":"Potato Spelt Oat Burger","ingredients":["Mashed potatoes","Spelt","Oat flakes","Soy sauce","Tomatoes (optional), chopped","Onions (optional), chopped","Salt","Pepper","Savory","Chili powder","Gyro spice"],"steps":["Combine the mashed potatoes, spelt flour, and oat flakes in about equal amounts (1:1:1).","Mix in soy sauce and water.","Fry the onions and tomatoes in a little oil, and add to the potato mixture.","Mix in salt, pepper, savory, chili powder, and gyro spice to taste.","Form the mixture into patties. Fry lightly in a pan with a thin layer of oil until browned on both sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Spelt_Oat_Burger","pageImageChecked":true},{"title":"Cookbook:Potato Meat Loaf","name":"Potato Meat Loaf","ingredients":["4 medium potatoes, sliced","1 onion, sliced","½ pound ground beef","½ pound bulk sausage","1 egg, beaten","6 soda crackers, crumbled","1 teaspoon chili powder","½ teaspoon salt","¼ teaspoon pepper","~1 can cheddar cheese soup"],"steps":["Preheat oven to 350°F.","Place sliced potatoes in baking dish.","Place sliced onion over potatoes in baking dish.","Combine all ingredients except cheddar cheese soup, and mix well.","Press into baking dish, forming an indentation in the middle.","Pour cheddar cheese soup in indentation.","Bake 1 hour at 350°F.","Stand 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Meat_Loaf","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/German_%22fast_food%22%21_Potato_and_ham_%28or_something_like%29_-_Stuttgart_-_Germany_%288917181039%29.jpg/960px-German_%22fast_food%22%21_Potato_and_ham_%28or_something_like%29_-_Stuttgart_-_Germany_%288917181039%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cesar I. Martins from Jundiai, Brazil","licence":"CC BY 2.0"},{"title":"Cookbook:Potato Pudding","name":"Potato Pudding","ingredients":["1 lb (450 g) cooked potatoes","1 stick (4 oz/110 g) butter","1 cup (240 ml/½ pint) cream","6 eggs","¾ cup () white granulated sugar","¼ cup () dried currants","Zest of 1 lemon","½ whole nutmeg kernel, grated","1 tsp brandy, or more to taste"],"steps":["Run the potatoes through a sieve, potato ricer, or mouli-mill.","Gently heat butter and cream together until butter is melted. Mix into potatoes.","Beat eggs lightly, then mix into potatoes. Mix in the sugar, currants, lemon zest, nutmeg, and brandy.","Either transfer to pastry-lined dish and bake in a moderately hot oven until golden-brown OR steam in a mould for about an hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Pudding","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/-2019-12-15_Steak_and_kidney_pudding%2C_cabbage%2C_sprouts_and_roast_potatoes%2C_Trimingham%2C_Norfolk_%282%29.JPG/960px--2019-12-15_Steak_and_kidney_pudding%2C_cabbage%2C_sprouts_and_roast_potatoes%2C_Trimingham%2C_Norfolk_%282%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potatoes Anna","name":"Potatoes Anna","ingredients":["4 potatoes, optionally peeled","100 g butter"],"steps":["Preheat the oven to 250 °C.","Melt the butter.","Slice the potatoes thinly. Press slices against absorbent paper to dry.","Brush the tin with melted butter. Layer the potato slices into the tin, brushing each layer with butter and ending with butter on the top.","Cover and bake in the oven for 20 minutes. Uncover and cook for a further 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_Anna","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Pommes_Anna.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Hayford Peirce at English Wikipedia.","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Potato-Almond Milk","name":"Potato-Almond Milk","ingredients":["40 g almonds","2 large white potatoes, peeled","½ tsp vanilla","3 tbsp maple syrup or honey","½ tsp salt","600 ml water"],"steps":["Pre-soak your almonds in water for 1 hour and then drain.","Cut potatoes 5 cm chunks. Place the chunks into saucepan with enough water to fully cover them.","Bring the saucepan to a simmer over high heat, and simmer for around 15 minutes until tender.","Drain the potatoes. Transfer to blender with the almonds, vanilla, maple syrup, and salt. Add the water, and blend until smooth on a high speed, adding more water as necessary.","Stretch the cheesecloth over a large bowl, and pour your mixture into it. Use a fork to agitate as needed, and let the milk drain through.","When strained, taste the milk. Adjust by adding more water, vanilla, salt, or maple syrup as needed, depending on your taste.","Chill and serve, shaking the mixture beforehand."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato-Almond_Milk","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0a/Limited_Edition_Lay%27s_Wavy_Milk_Chocolate_Covered_Potato_Chips_with_Almond_Bits_2_%2831053093860%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"theimpulsivebuy","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Potato Snow","name":"Potato Snow","ingredients":["White potatoes"],"steps":["Put the potatoes in a pot, and cover them with cold water.","Put the pot on the stove, and bring to a boil.","Cook the potatoes until they begin to crack.","Drain the potatoes, and place them in a pan by a fire or in the oven until they are quite dry and fall to pieces.","Rub the potatoes through a wire sieve onto a serving dish.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Snow","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Potato_storage_%28JOKAMT2Ju28-2%29.tif/lossy-page1-960px-Potato_storage_%28JOKAMT2Ju28-2%29.tif.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Erkki Voutilainen","licence":"CC BY 4.0"},{"title":"Cookbook:Potato Pie","name":"Potato Pie","ingredients":["1 lb potatoes","¾ ounce chopped onion","Salt","Pepper","2 ounces butter, chopped","Puff pastry, rolled out ⅛ inch thick"],"steps":["Peel and slice your potatoes very thin.","Layer the potatoes in a pie dish, adding some onion, salt, and pepper between each layer.","Add a dash of water to the potatoes, and scatter the chopped butter over top.","Cover the filling with the rolled-out puff pastry.","Bake at 375°F until golden and cooked through (about 1½ hours)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Thanksgiving_2020_New_Orleans_-_Sweet_potato_pie_with_whipped_cream_01.jpg/960px-Thanksgiving_2020_New_Orleans_-_Sweet_potato_pie_with_whipped_cream_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Potatoes Colcannon","name":"Potatoes Colcannon","ingredients":["Potatoes","Greens (e.g. spinach)","Butter","Black pepper","Salt"],"steps":["Separately boil the potatoes and greens until tender. Drain both.","Mash the potatoes.","Squeeze as much liquid as possible out of the greens, then finely chop them.","Combine the potatoes, chopped greens, butter, pepper, and salt. Mix well.","Transfer the mixture to a greased mold, then bake in a hot oven for 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_Colcannon","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c2/Colcannon_recipe_on_bag_of_potatoes_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sarah777","licence":"Public domain"},{"title":"Cookbook:Potato Salad (Southern Ontario Style)","name":"Potato Salad (Southern Ontario Style)","ingredients":["2 pounds small white potatoes (use waxy or red potatoes)","Salt","Ground pepper","2 large hard boiled eggs, chopped","4 medium red onion, chopped finely","2 tbsp chopped sweet basil leaves","4 cup corn","1 cup freshly-squeezed lemon juice (from 2–3 lemons)","2 cup extra-virgin olive oil","1 tbsp pasta seasoning","1 tbsp standard prepared mustard","3 tbsp HP Bold steak sauce"],"steps":["Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45–55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.","Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl.","Sauté some diced onions until light golden brown and add to the bowl with eggs.","When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.","In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_Salad_(Southern_Ontario_Style)","pageImageChecked":true},{"title":"Cookbook:Potato Lángos","name":"Potato Lángos","ingredients":["2 large potatoes, peeled","Fresh yeast","2½ lb all-purpose flour","Salt","Caraway seeds","Oil or lard","Garlic (optional)","Jam (optional)"],"steps":["Cook potatoes until soft. Mash them fine and let them cool.","Mix fresh yeast with warm water and set aside.","In a deep dish mix together flour, mashed potatoes, salt, and a generous amount of caraway seeds.","Make a well in the middle and add the yeast mixture slowly. Start kneading, adding lukewarm water and flour as needed. The texture of the dough should be soft yet resilient.","Knead until dough does not stick to knuckles, about 20–25 minutes.","Generously flour bottom of a deep dish, place dough on top and sprinkle it with flour. Cover with a clean cloth, then let rise overnight in a warm place.","The next morning, turn dough onto a floured board, knead it gently, and flatten it with a rolling pin to about ¼ inch thick. Let it rest.","Cut the dough into squares, and with the tip of a knife, make 2–3 small incisions in each, nicking the surface only and not cutting through the dough. Let it rest again.","Heat the oil in a pan, and carefully place the squares in it. They will start puffing up instantly. Fry until golden brown and then turn to the other side.","Serve hot, rubbed with fresh garlic cloves, jam, or freshly-sprinkled salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato_L%C3%A1ngos","country":"Hungary","pageImageChecked":true},{"title":"Cookbook:Potato, Courgette, and Cavelo Nero Pancakes","name":"Potato, Courgette, and Cavelo Nero Pancakes","ingredients":["1 courgette (zucchini)","½ tsp salt","3 medium potatoes","4 fronds cavelo nero (lacinto kale)","8 spring onions, finely sliced","60 g dill, chopped","2 eggs","¾ cup all-purpose flour","½ tsp pepper","Rapeseed / canola / vegetable oil"],"steps":["In a food processor, coarsely grate the courgette. Alternatively, use the coarse grating side of a cheese grater.","Sprinkle the courgette with the salt and let sit in a bowl for about 15 minutes. Then squeeze through a fine mesh or cheesecloth to remove moisture.","Finely grate the potatoes with the fine grating side of a cheese grater. Alternatively, first coarsely shred the potato in the food processor, then use the knife blade sparingly to make it slightly chopped. Remove moisture with a cheesecloth or fine mesh.","Remove the stem, then finely slice the cavelo nero.","Combine the grated courgette, grated potato, sliced cavelo nero, sliced spring onions, and chopped dill in a bowl. Add the eggs, flour, and pepper. Mix with a mixing spoon.","Heat a pan on medium heat and add a few tablespoons of oil. Place a spoonful of batter in the pan, and flatten with a spatula. You should be aiming for no more than 4 inches in diameter, as larger ones will lack integrity. Cook for 3–4 minutes, then flip with the spatula, and cook for another 3–4 minutes. Add more oil to the pan as needed.","Place a paper towel or two on a plate, then place the fritter pancakes on the paper towel to let the oil drain off.","Serve with sour cream, applesauce, or ketchup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotato%2C_Courgette%2C_and_Cavelo_Nero_Pancakes","pageImageChecked":true},{"title":"Cookbook:Preserved Lemon","name":"Preserved Lemon","ingredients":["Lemons","Salt"],"steps":["Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.","Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.","Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APreserved_Lemon","country":"Morocco","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Moroccan_Chicken_with_Olives_and_Preserved_Lemon_%2814572930969%29.jpg/960px-Moroccan_Chicken_with_Olives_and_Preserved_Lemon_%2814572930969%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Potatoes on the Half-Shell","name":"Potatoes on the Half-Shell","ingredients":["6 medium-sized baking potatoes or leftover cooked potatoes","¾ cup milk","4 oz Velveeta cheese, chopped into chunks","4 oz cheddar cheese, chopped into chunks","2 tbsp butter","1 tsp garlic powder","1 tbsp dried parsley flakes"],"steps":["If you are using leftover baked potatoes, skip baking instructions below. Instead, bake for 10 minutes in a 400°F oven to brown the skins.","Wash potatoes, prick all over with a fork, then bake until done. You can bake for about 45 minutes in a 400°F oven or microwave on high for 6 minutes, then bake for 10 minutes in a 400°F oven to brown skins. Let cool until they can be handled, or use hot pads and be careful.","Cut potatoes in half lengthwise and carefully scoop out the insides. Put the potato skins in a baking dish (any kind will work as long as it is big enough to fit all of them). Put the insides into a bowl (if you want to use a microwave) or a saucepan to make the filling on the stove.","Mash potatoes. The back of a spoon is sufficient here; most lumps will disappear as the filling is stirred.","Distribute the filling among the potato shells, then bake in a 400°F oven until tops are browned (about 15 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_on_the_Half-Shell","pageImageChecked":true},{"title":"Cookbook:Poutine","name":"Poutine","ingredients":["1 L vegetable oil for deep frying","1 can (290 g) of poutine sauce (French: mélange à sauce poutine) or gravy","5 medium potatoes","2 cups fresh cheddar cheese curds or mozzarella"],"steps":["Slice potatoes into finger-width fries and rinse them well to remove any dirt.","Begin warming gravy, keep the temperature low enough for a slow heating.","Heat oil to 185°C (365°F).","Cook sliced potatoes in the oil for about 5 minutes.","Following a first frying to cook the potatoes, they are often removed and then fried again for about 1 minute to crisp the outside.","Remove the fries from the oil; optionally place them on a paper towel mat to absorb excess oil.","Move the fries to a serving dish and put room-temperature cheese curds over the fries.","Pour the gravy over the top; the dish should be served before the cheese curds start to melt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoutine","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Poutine_from_Windsor%2C_ON.jpg/960px-Poutine_from_Windsor%2C_ON.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Antonydstevens","licence":"CC0"},{"title":"Cookbook:Pretzels (Soft)","name":"Pretzels (Soft)","ingredients":["4 cups flour","1 tsp salt","1 tbsp white granulated sugar","1 package yeast (¼ oz active dry yeast, 2¼ tsp dry yeast, or one 0.6 oz yeast cake)","1½ cups warm water","Egg white (or beaten whole egg)","Coarse salt (margarita or kosher salt)"],"steps":["Dissolve the yeast in the water.","Mix in the salt, sugar, and flour.","Knead the dough until it is smooth.","Roll out (do not cut) a blob of dough until it is a rope about 18 inches long.","If a traditional shape is desired: Make a loop with the middle of the dough, crossing the dough over itself at about the 15% and 85% areas. Give this contact point a 180° twist, then flip it (and the ends) over toward the middle of the dough piece so that the ends overlap the more-central part at about the 45% and 55% areas.","Brush the pretzel with egg.","Sprinkle coarse salt onto the egg.","Bake at 425°F for 15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APretzels_(Soft)","pageImageChecked":true},{"title":"Cookbook:Potatoes with Green Sauce","name":"Potatoes with Green Sauce","ingredients":["3–4 cups (200 g / 7 oz per cup) sour cream","Milk","1 tbsp sunflower oil (or other oil of neutral taste)","2 tsp lemon juice","4 hard-boiled eggs","10–15 large potatoes","1–1½ empty sour cream cups filled with dill","1–1½ empty sour cream cups filled with other mixed herbs (e.g. chives, parsley, onion leaves, lemon balm, burnet, a small amount of sorrel if available)"],"steps":["Combine sour cream, oil, and lemon juice. Add milk until the mixture takes the consistency of a thick sauce.","Mix herbs well, and mix them into the sauce.","Cut hard-boiled eggs to small pieces and add them to the sauce along with some salt and pepper.","Leave the sauce in the fridge for about 1–1½.","Boil potatoes and serve hot with the cold sauce. More hard-boiled eggs can also be served along with this."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_with_Green_Sauce","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Veganes_Frankfurter_Schnitzel_mit_veganer_Gr%C3%BCner_Sauce_und_Salzkartoffeln.jpg/960px-Veganes_Frankfurter_Schnitzel_mit_veganer_Gr%C3%BCner_Sauce_und_Salzkartoffeln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pralin","name":"Pralin","ingredients":["½ cup slivered almonds","½ cup white sugar","2 tbsp water"],"steps":["Toast the almonds in a 350°F (180°C) oven for about 10 minutes, stirring frequently until they are light brown.","Simmer the sugar and water in a small saucepan until the sugar turns golden brown.","Immediately sir in the almonds.","Reheat until liquid and pour onto the baking sheet. Let cool for about 10 minutes.","When cooled, break it into pieces.","Pulverize in a blender or clean coffee grinder a few pieces at a time.","Store in an air-tight container but use within a relatively short time period as it tends to solidify over time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APralin","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Sait-on_jamais..._%28Viel_leicht_bist_du_das_grosse_Gl%C3%BCck...%29%2C_valse_anglaise_chant%C3%A9e_dans_le_film_%22Touchons_du_bois_%21%22._Paroles_de_Andr%C3%A9_Mauprey_et_Robert_Pralin._Chant_et_piano_-_btv1b107894283_%285_of_5%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Erwin, Ralph (1896-1943). Compositeur","licence":"Public domain"},{"title":"Cookbook:Poultry Shake","name":"Poultry Shake","ingredients":["½ cup paprika","½ cup salt","⅓ cup garlic powder","¼ cup ground cayenne pepper","⅓ cup lemon pepper"],"steps":["Combine all ingredients, then place in an airtight container with a shaker lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoultry_Shake","pageImageChecked":true},{"title":"Cookbook:Pouch-Roasted Snapper","name":"Pouch-Roasted Snapper","ingredients":["2 cups quick-cook couscous","1 whole (2 lb/1 kg) red snapper, cleaned, fins removed, head and tail intact","Salt","Freshly ground black pepper","½ large bunch each of dill, oregano, thyme, and parsley","1 ½ sprigs rosemary","2 large lemons, thinly sliced","2 tbsp Worcestershire sauce","½ cup dry white wine","¼ cup butter, cut into small cubes"],"steps":["Rinse the couscous, then sprinkle with kosher salt and allow to sit for 10 minutes.","Lay the fish diagonally on a parchment-lined baking pan. Sprinkle liberally with salt and black pepper, inside and out. Stuff with the herbs and several slices of lemon. Place remaining lemon slices under fish.","Run couscous through a sieve all around the fish. Drizzle Worcestershire sauce and white white over fish. Dollop butter all over top.","Top with another piece of parchment and staple shut.","Bake at 425°F (about 215°C) for 30 minutes. Open with a paring knife and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APouch-Roasted_Snapper","pageImageChecked":true},{"title":"Cookbook:Prawn Curry","name":"Prawn Curry","ingredients":["1 cup vegetable oil","1 kg medium-sized prawns (shrimp), cleaned with tails removed","0.5 kg tomatoes","4 medium-sized onions, cut in julienne","3 potatoes, cut in small cubes","2 green cardamom pods","1 black cardamom pod","2 cinnamon sticks","3 whole cloves","2 tbsp garlic paste","1 tbsp ginger paste (optional)","1 tbsp red chile powder","1 tsp turmeric powder","1 tbsp cumin powder","1 tsp black pepper","Salt to taste","1 tsp garam masala","¼ tsp nutmeg and mace powder","Fresh coriander leaves"],"steps":["Heat a tablespoon of oil in a pan and sauté prawns over medium-high heat for 2 minutes only, just until that their water dries out and they turn pink in color. Don't try to cook prawns for more than that because they will become rubbery and hard to chew.","In a saucepan, heat the remaining oil and fry onions over high heat for 8–10 minutes, stirring constantly until they become light golden in color.","When onions have been fried, add tomato pieces, ginger garlic paste, red chili powder, turmeric powder, salt, cloves, cardamoms and cinnamon sticks. Cover the pan and cook them over medium heat until they all mix together and form a curry. It takes at least 10–15 minutes for the curry to be cooked.","When curry becomes red and the onions soften, mix in potato pieces and 1 cup water. Let them cook for 15 minutes until the potatoes are tender.","Uncover the pan and cook over high heat until the oil starts to separate from the gravy. Add the cumin powder, black pepper powder, garam masala, nutmeg, and mace powder.","Add fried prawn pieces and a sprinkle of coriander leaves. Mix them together and then cover the pan. Cook for just a minute over very low heat.","Serve with boiled rice or naan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APrawn_Curry","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Prawn_curry_with_rice.JPG/960px-Prawn_curry_with_rice.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Drmray","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pounded Yam","name":"Pounded Yam","ingredients":["1 yam tuber","Water"],"steps":["Cut the yam into pieces and rinse well.","Place yam in a pot, and cover them with water. Ensure the water cover the yam pieces","Cover the pot, and cook for about 25 minutes, until the yam is tender.","Remove the pot from the heat, and drain the water from the yams.","Rinse the mortar and pestle. Place the cooked yam into the mortar. Pound with the pestle until it forms a smooth, stretchy paste.","Pack the pounded yam and wrap into portions (about 4–5)","Serve the pounded yam with your choice of soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APounded_Yam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/POUNDED_YAM_%26_VEGETABLE_SOUP._A_native_delicacy_of_the_Yoruba_tribe_in_Nigeria%2C_West_Africa..jpg/960px-POUNDED_YAM_%26_VEGETABLE_SOUP._A_native_delicacy_of_the_Yoruba_tribe_in_Nigeria%2C_West_Africa..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ayoife Oni","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Poundo Yam","name":"Poundo Yam","ingredients":["Water","Yam flour"],"steps":["Boil water using a pot.","While stirring slowly, pour yam flour until the mixture is lump-free and smooth.","Add a small quantity of water and cook for few minutes.","Serve with the soup of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoundo_Yam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Poundo_yam_with_eforiro_and_sauced_turkey.jpg/960px-Poundo_yam_with_eforiro_and_sauced_turkey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ourlibrary","licence":"CC0"},{"title":"Cookbook:Poundo Potato","name":"Poundo Potato","ingredients":["Potato flour","Water"],"steps":["Bring water to boil in a small pot.","Stir in potato flour until you get a thick mixture. Continue stirring to prevent lumps from forming.","Add some water, and cook for 5 minutes over low heat.","Stir again to ensure that it's smooth.","Remove from the fire and put in a wrapper.","Serve with any soup of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APoundo_Potato","pageImageChecked":true},{"title":"Cookbook:Potatoes Excaloped","name":"Potatoes Excaloped","ingredients":["Potatoes, peeled","Butter","Fine breadcrumbs"],"steps":["Boil the potatoes until tender, then drain.","Mash the potatoes well.","Grease small pans or ramekins with butter, and divide the mashed potatoes between them. Smooth the tops.","Make a cross in the top of the potatoes, and sprinkle with breadcrumbs.","Use a brush to sprinkle with a few drops of melted butter.","Bake in the oven until browned on top. Carefully remove the potatoes from the molds, and bake to brown the other side.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_Excaloped","pageImageChecked":true},{"title":"Cookbook:Potatoes Fried Whole","name":"Potatoes Fried Whole","ingredients":["Potatoes","Flour (optional)","Egg yolk (optional), beaten","Fine breadcrumbs (optional)","Beef drippings"],"steps":["Boil the potatoes until almost done. Drain.","If desired, dip the potatoes in flour, then egg yolks, then breadcrumbs.","Heat the drippings in a pan. Add the potatoes, and fry until brown and crisp, shaking regularly to prevent burning.","Remove from pan, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_Fried_Whole","pageImageChecked":true},{"title":"Cookbook:Potatoes Roasted under Meat","name":"Potatoes Roasted under Meat","ingredients":["Large potatoes","Roasting meat"],"steps":["Half-boil the potatoes, and drain the water from them.","Transfer the potatoes to a baking dish or pan. Then, place the dish underneath meat roasting on a spit so that they catch the drippings.","Occasionally baste the potatoes with the meat drippings. When they are browned on one side, turn them and brown on the other.","Serve with the roasted meat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APotatoes_Roasted_under_Meat","pageImageChecked":true},{"title":"Cookbook:Prepared White Mustard","name":"Prepared White Mustard","ingredients":["6 tbsp white mustard seeds (Sinapis alba)","5 hard-boiled egg yolks","8 cloves of garlic","4 tbsp whole wheat flour","½ cup natural apple vinegar or wine vinegar","4 tbsp honey, treacle, or date syrup","1 tsp salt"],"steps":["Toast mustard seeds in a skillet without oil. Let cool.","Pound the seeds with a mortar and pestle.","Crush the boiled yolks, and add to ground mustard seeds.","Crush the garlic and add to the mixture.","Toast the flour in a skillet without oil and add to the mixture.","Mix in vinegar, salt, and honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APrepared_White_Mustard","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/First_Lady_Betty_Ford_Putting_Mustard_on_a_Hot_Dog_During_a_Picnic_Lunch_for_White_House_and_Executive_Office_Building_Staff_on_the_South_Lawn_-_NARA_-_45644173.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author or not provided","licence":"Public domain"},{"title":"Cookbook:Prickly Pear Soda","name":"Prickly Pear Soda","ingredients":["3 prickly pears","1 cup (240 ml) water","½ cup (120 ml) agave nectar","Carbonated water as needed (see note)"],"steps":["Remove the peel from the prickly pears, cut them into small pieces about 0.5 x 0.5 in (1.25 x 1.25 cm), and remove the seeds.","Combine the fruit flesh, water, and agave nectar in a saucepan.","Boil the mixture until it becomes very thick, then strain it to get approximately 5 oz (120 ml) of syrup.","Make the finished soda by combining 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APrickly_Pear_Soda","pageImageChecked":true},{"title":"Cookbook:Pulse Chutney","name":"Pulse Chutney","ingredients":["2 oz (50 g) green mung beans","1 ½ inch (3 ½ cm) piece of ginger root","4 green chile peppers","Salt","Lemon juice"],"steps":["Soak the green mung beans for 3–4 hours. Allow to sprout.","Mince the green chilies, fresh ginger, and salt.","Grind to a paste in a mortar and pestle or food processor.","Season with lemon juice to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APulse_Chutney","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/DAHI_BADA_with_IMLEE_CHUTNEY.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mkspedia","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pudina Hilsa (Bengali Fish with Mint)","name":"Pudina Hilsa (Bengali Fish with Mint)","ingredients":["1 kg hilsa fish (kelee shad), cut into 10 pieces","1 tsp pudina leaves (mint)","1 tsp ginger paste","1 tsp nutmeg","50 g butter, chopped","3 tbsp capsicum","Salt according to taste","1 pinch of sugar","1 tsp green chili paste"],"steps":["Wash the fish thoroughly in water.","Put the salt, sugar, 25 g of butter and all the other ingredients into a baking dish.","Add the fish pieces and sprinkle the rest of the butter on the top.","Bake at 200°C until the fish turns golden in color or otherwise appears to be done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APudina_Hilsa_(Bengali_Fish_with_Mint)","pageImageChecked":true},{"title":"Cookbook:Pumpkin Bread I","name":"Pumpkin Bread I","ingredients":["3&frac12; cups (840 ml) flour","2 teaspoons baking soda","1&frac12; teaspoons salt","2 teaspoons cinnamon","1 teaspoon nutmeg","⅛ teaspoon cloves","3 cups (720 ml) white granulated sugar","¾ cup (180 ml) vegetable oil","4 eggs","&#8532; cups (160 ml) water","2 cans (30 oz / 850 g) pumpkin purée"],"steps":["Preheat oven to 180°C (350°F).","Sift dry ingredients together.","Mix pumpkin, water, oil, and eggs together in another bowl. Pour into dry mixture and mix well.","Pour into 2 greased 9x5x3-inch loaf pans. Bake 1 hour and 15 minutes or until toothpick inserted in middle of loaf comes out clean.","Cool before removing from pans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Bread_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Pumpkin_bread_2.jpg/960px-Pumpkin_bread_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shisma","licence":"CC BY 4.0"},{"title":"Cookbook:Pulut Durian (Durian with Sticky Rice)","name":"Pulut Durian (Durian with Sticky Rice)","ingredients":["1 kg glutinous rice","1 pinch of salt","1 durian","500 ml coconut milk","300 g sugar","2 screwpine leaves (or pandan paste)"],"steps":["Steam the glutinous rice with a pinch of salt until it is cooked.","Combine the flesh of durian with coconut milk, sugar, salt and screwpine leaves. Boil them together until the sauce thickens.","Serve it hot with the rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APulut_Durian_(Durian_with_Sticky_Rice)","country":"Malaysia","pageImageChecked":true},{"title":"Cookbook:Pufftaloons","name":"Pufftaloons","ingredients":["2 cups flour","2 tsp baking powder","1 cup milk","1 dessert spoon butter"],"steps":["Combine flour and baking powder.","Rub in the butter.","Add enough milk to make a soft dough.","Deep fry in hot vegetable oil.","Serve hot with jam or golden syrup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APufftaloons","country":"Australia","pageImageChecked":true},{"title":"Cookbook:Puff Pastry with Nuts and Whipped Cream (Om Ali)","name":"Puff Pastry with Nuts and Whipped Cream (Om Ali)","ingredients":["1 package (17.5 ounces) frozen puff pastry sheets, thawed","½ cup chopped walnuts","1 cup chopped pecans","1 cup chopped hazelnuts","1 cup raisins","1 cup flaked coconut","1¼ cups white sugar, divided","4 cups milk","½ cup heavy cream"],"steps":["Preheat oven to 350°F (175°C). Butter a 9x13-inch baking dish.","Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.","Preheat the oven broiler.","In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and ¼ cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in a 9x13 inch dish.","Bring milk and ½ cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.","Whip the heavy cream with the remaining ½ cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.","Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APuff_Pastry_with_Nuts_and_Whipped_Cream_(Om_Ali)","country":"Egypt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Om_ali.jpg/960px-Om_ali.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mkevy","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Proja (Serbian Cornbread)","name":"Proja (Serbian Cornbread)","ingredients":["5 cups cornmeal","3 cups flour","3 eggs","3 cups oil","1 baking powder","1 cup yogurt","1 glass mineral water","1 big slice cheese, crushed","Salt"],"steps":["Mix everything together to make a batter.","Bake the batter in a 5 cm deep greased pan until golden.","Serve with kiseli kupus and pavlaka."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AProja_(Serbian_Cornbread)","country":"Serbia","pageImageChecked":true},{"title":"Cookbook:Pulikkachal (Tamil Spiced Tamarind Paste)","name":"Pulikkachal (Tamil Spiced Tamarind Paste)","ingredients":["1 tsp coriander seeds (dhaniya)","1 tsp fenugreek seeds","1 tsp sesame seeds","3 tbsp oil","1 tsp urad dhal (black gram)","1 tsp channa dhal (split chick-peas)","4 red chiles","1 cup tamarind extract","Salt","¼ tsp asafoetida","Peanuts (optional)"],"steps":["Roast the coriander, fenugreek, and sesame seeds without oil. Grind into fine powder.","Heat oil in a pan and add urad dhal, chickpeas and red chilies and fry for a few minutes. Add tamarind extract and salt. Allow it to boil. Add the ground spice powder and asafoetida, and mix well.","Stir constantly until it becomes thick and the oil floats on the top of the mixture and it comes without sticking to the pan. Refrigerate and store.","You can mix this with cooked rice and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APulikkachal_(Tamil_Spiced_Tamarind_Paste)","pageImageChecked":true},{"title":"Cookbook:Pumpkin Bread II","name":"Pumpkin Bread II","ingredients":["4 eggs","1 cups canola oil","1 can (15 ounces) pumpkin purée","3 cups white granulated sugar","3½ cups flour","1½ teaspoons baking soda","2 teaspoons salt","2 teaspoons ground allspice","2 teaspoons ground cinnamon","1½ teaspoons nutmeg","2 tablespoon raw pumpkin seeds, for garnish"],"steps":["Preheat oven to 375°F.","Butter and lightly flour 2 medium loaf pans (8 ½ by 4 ½ by 2 ½ inches).","Using a stand mixer fitted with the paddle attachment, combine eggs, oil, pumpkin and sugar until smooth.","In a separate bowl, combine the flour, soda, salt, allspice, cinnamon and nutmeg.","With the machine on low speed, add the flour mixture to the pumpkin mixture in ¼-cup increments.","Scrape down the side of the bowl and mix for another 30 seconds or so, until all ingredients are well-combined.","Divide the mixture equally between the 2 loaf pans.","Sprinkle the top of each loaf with 1 tablespoon pumpkin seeds.","Bake 40–45 minutes until a tester inserted into the center of each loaf comes out clean.","Allow loaves to cool in the pans for 5–10 minutes before unmolding, then allow loaves to cool on a wire rack to room temperature before cutting or wrapping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Bread_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Puerto Rican Sofrito","name":"Puerto Rican Sofrito","ingredients":["5 stems of fresh recao leaves (culantro), chopped","1 small bunch of fresh cilantro, chopped","3 large plum tomatoes, seeded and chopped","1 head of garlic","2 large Spanish yellow onions, chopped","15 ají dulce, seeded","1 large red bell peppers, seeded","3 large cubanelle peppers, seeded"],"steps":["Grind the ingredients in a mortar and pestle or food processor, and store in the refrigerator. You can also pour into ice cube trays to store in the freezer—two or three frozen sofrito cubes can be used in recipes that serve 6 to 8 people that require sofrito."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APuerto_Rican_Sofrito","country":"Puerto Rico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Sofrito_de_verduras%2C_morcilla_y_chorizo.jpg/960px-Sofrito_de_verduras%2C_morcilla_y_chorizo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"Cookbook:Pudding with Pistachios and Rose Water (Muhallebi)","name":"Pudding with Pistachios and Rose Water (Muhallebi)","ingredients":["¾ cup rice flour","¼ cup cornstarch","1 cup water","7 cups milk","½–1 cup white granulated sugar (or to taste)","½ cup rose water or orange flower water (optional)","½ cup pistachios, chopped"],"steps":["Mix the milk and sugar in a large saucepan and heating slowly, so as not to burn the milk, bring to a simmer.","Make a slurry by dissolving the rice flour and cornstarch in the water and, stirring constantly, slowly add this mixture to the simmering milk.","Simmer gently for 30–40 minutes, stirring frequently, until the mixture has thickened sufficiently to coat a spoon. Remove from the heat.","Stir in the rose water or orange flower water.","Pour into a 9x13-inch baking pan and refrigerate until chilled and set.","Cut into pieces about 4 inches square.","Place the squares on individual dessert plates and garnish with the chopped pistachios."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APudding_with_Pistachios_and_Rose_Water_(Muhallebi)","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Pumpkin Bread III","name":"Pumpkin Bread III","ingredients":["1½ cups white granulated sugar","1 cup oil","3 eggs, beaten","1 can (15 ounces) pumpkin purée","3 cups flour","¾ teaspoon baking powder","1 teaspoon baking soda","1 teaspoon cinnamon","½ teaspoon cloves","½ teaspoon ground nutmeg","¾ teaspoon salt","½ cup chopped nuts","Cooking spray"],"steps":["Preheat oven to 350°F.","Beat sugar and oil using electric hand mixer.","Add eggs and pumpkin and beat lightly.","Add flour, then baking powder, baking soda, cinnamon, cloves, nutmeg, salt, and nuts if desired. Mix well.","Pour into two baking pans sprayed lightly with cooking spray.","Bake until toothpick comes out clean from the center, about 40–45 minutes.","Cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Bread_III","pageImageChecked":true},{"title":"Cookbook:Pulled Pork Sandwiches","name":"Pulled Pork Sandwiches","ingredients":["2 quarts water","12 ounces pickling salt","¾ cup honey","6–8 lb Boston pork butt, trimmed","2 tbsp paprika","2 tbsp black pepper","3 tbsp dehydrated lemon peel","2 tbsp cayenne pepper (more if you like)","1 ½ tbsp dried rosemary","3 tbsp dark brown sugar","Several lbs apple wood","Hamburger buns for serving"],"steps":["Combine water, salt, and honey in a 6-quart cooler. Add pork and refrigerate or place a large bag of ice on top for 8–12 hours.","Remove pork from brine and pat dry with paper towels. Combine remaining seasonings and rub on pork.","Light a few chunks of apple wood and place in the firebox of a smoker. Keep temperature in smoker around 210°F.","Place in a smoker and cook for 8–12 hours, changing wood as needed. The meat should be tender at this point—if not, continue smoking.","Let rest 1 hour, then shred with two forks. Serve on hamburger buns."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APulled_Pork_Sandwiches","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Pulled_pork_sandwich_-_%22Naked%22.jpg/960px-Pulled_pork_sandwich_-_%22Naked%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Prime Rib Seasoning","name":"Prime Rib Seasoning","ingredients":["1 cup celery seed","¼ cup salt","½ cup coarsely ground black pepper","¼ cup coarsely ground coriander seed","2 tsp mesquite smoke powder","¼ cup chipotle powder"],"steps":["Combine all ingredients in an airtight container with a shaker lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APrime_Rib_Seasoning","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Lawry%27s_Prime_Rib_%2B_Mac%27nCheese_%2825121939765%29.jpg/960px-Lawry%27s_Prime_Rib_%2B_Mac%27nCheese_%2825121939765%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Prayitno / Thank you for (12 millions +) view from Los Angeles, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Princess Cake","name":"Princess Cake","steps":["For the vanilla cream, combine the cream, yolks, cornstarch, and sugar. Heat over a double boiler to just below cooking point. Whip it for a while as it is bubbling (but not boiling). Let it cool off for some minutes and then mix in the vanilla powder.","Put the vanilla cream between the layers of cake. Frost the top of the cake with the whipped cream, shaping the top to make it thick and domed. If you want to have jam in the cake, replace one of the layers of vanilla cream with jam.","Cover the whole cake with the marzipan like on the picture and dust the top with powdered sugar.","Chill until serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APrincess_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Princess_Cake_2025-Oct-02.jpg/960px-Princess_Cake_2025-Oct-02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MarcellusW","licence":"CC0"},{"title":"Cookbook:Puff Pastry I","name":"Puff Pastry I","ingredients":["1 kg (2 quarts) flour","450 g (1 pound) butter","Cold water"],"steps":["Rub the butter into the flour.","Mix in just enough water to get a stiff dough.","Roll dough out about ⅛ inch thick.","Arrange a layer of butter all over the dough. Sprinkle on a little flour, fold the dough up to enclose the butter, and roll it out again.","Double and roll it with layers of butter three times. After each time layering the butter, refrigerate to keep the butter and dough cold and firm, at least 15 minutes up to a half hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APuff_Pastry_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/20200424_193302_Puff_pastry_with_green_asparagus_and_goat_cheese.jpg/960px-20200424_193302_Puff_pastry_with_green_asparagus_and_goat_cheese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernard Ladenthin","licence":"CC BY 4.0"},{"title":"Cookbook:Pumpkin Pie I","name":"Pumpkin Pie I","ingredients":["2 cups (480 ml) milk, scalded","2 cups (450 g) cooked and puréed pumpkin (or plain canned pumpkin)","1 cup (240 ml) maple syrup","⅛ cup (30 g) sugar","1 tbsp flour","&frac12; tsp salt","1 tsp ginger","1 tsp cinnamon","¼ tsp nutmeg (optional)","2 large eggs, beaten","1 unbaked 9-inch pie shell"],"steps":["Preheat oven to 350°F (180°C).","Blend all ingredients except the pie shell together to make the filling.","Pour the filling into the unbaked pie shell.","Bake in the preheated oven for 45 minutes.","Let cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Pie_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Pumpkin_Pie.jpg/960px-Pumpkin_Pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peggy Greb","licence":"Public domain"},{"title":"Cookbook:Purée Mongole","name":"Purée Mongole","ingredients":["1 lb dry split peas","Water","Chicken broth","Carrot, grated","Onion, chopped","1 white turnip, diced","3 stalks celery, chopped","Salt","Pepper","Ground cloves","Turmeric","Nutmeg","Cumin","Curry powder","Cornstarch","Sour cream, as a garnish"],"steps":["Add the split peas to a pot. Add the chicken broth and enough water to cover the peas.","Bring the peas to a boil, then remove from the heat and let soak.","Prepare equal quantities of grated carrot and chopped onion.","Add the carrot, onion, turnip, and celery to the split peas. Mix in salt, pepper, cloves, turmeric, nutmeg, cumin, and curry powder.","Simmer everything slowly for about an hour, or until the vegetables are well softened. Adjust seasoning to taste.","Make a mixture of cornstarch and water with the consistency of thin cream.","Bring the split peas to a simmer. Mix in the cornstarch slurry, and cook for a minute or two until thickened.","Adjust the consistency with stock (or milk) as desired.","Serve hot. If desired, garnish with a floating dab of sour cream and a light sprinkling of nutmeg."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APur%C3%A9e_Mongole","pageImageChecked":true},{"title":"Cookbook:Puttanesca Sauce (Vegan)","name":"Puttanesca Sauce (Vegan)","ingredients":["¼–½ cup extra-virgin olive oil","6 garlic cloves, minced","1 can (28 oz / 830 g) crushed tomatoes","½ cup chopped pitted Kalamata olives","½ cup chopped pitted salt-cured black olives","2 tablespoons capers, rinsed","1 teaspoon crushed red pepper","1 teaspoon dried oregano","⅛ teaspoon pepper","2 tablespoons parsley"],"steps":["Heat oil in a large skillet.","Add garlic and sauté over medium heat until garlic starts to brown lightly.","Add oregano, pepper, olives, capers, and tomatoes. Simmer for about 15 minutes.","Add parsley and cook for another 2 minutes.","Add salt to taste.","Pour over 1 pound (450 g) of cooked pasta, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APuttanesca_Sauce_(Vegan)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Pumpkin Soup","name":"Pumpkin Soup","ingredients":["2 onions, chopped","Carrots, diced","Potatoes, diced","Zucchinis (courgettes), diced","Oil for frying","200 g chopped pumpkin","Chickpeas, soaked or canned and drained","Water"],"steps":["Fry onions, carrots, potatoes, and zucchinis in a spoonful of oil.","Add pumpkin and chickpeas.","Cover with hot water and simmer. The soup is ready when the carrots are soft."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Soup","pageImageChecked":true},{"title":"Cookbook:Qabuli (Central Asian Rice Pilaf)","name":"Qabuli (Central Asian Rice Pilaf)","ingredients":["500 g dry chickpeas","Salt","Red pepper","½ tsp ginger garlic paste","1 kg rice","Shortening","3 onions, chopped","Chile powder","Tomato paste","¼ tsp turmeric powder","½ cup chopped cilantro","4–5 green chiles, cut in half"],"steps":["Soak the chickpeas for half an hour.","Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining.","If there is water remaining, continue cooking until the water has been mostly absorbed.","In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time.","Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder.","Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot.","Garnish with chopped cilantro and green chillies and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQabuli_(Central_Asian_Rice_Pilaf)","pageImageChecked":true},{"title":"Cookbook:Pumpkin Risotto","name":"Pumpkin Risotto","ingredients":["1½ pounds (650 g) pumpkin or winter squash, whole","½ teaspoon salt","6 grinds freshly cracked black pepper","1 bunch fresh marjoram, chopped (some reserved for garnish)","2 cloves garlic, peeled and thickly sliced","5 tablespoons extra-virgin olive oil, divided","1 quart (120 ml) chicken stock/broth","10 tablespoons unsalted butter at room temperature, divided","1 medium red onion, finely diced","1½ cups (360 g) risotto rice","5 tablespoons extra-dry white vermouth","1½ cups (360 g) Parmiggiano Reggiano, finely grated, plus extra to sprinkle at the table"],"steps":["Preheat oven to 425°F (210°C).","Remove seeds and fiber from inside the pumpkin and cut into chunks. Place skin side down on a baking pan brushed with a little olive oil. Season with salt and pepper, scatter the marjoram and garlic over the pieces, cover with foil and bake about 45 minutes, or until soft.","Remove from oven and allow to cool. Cut the flesh from skin into small cubes and reserve the baking juices.","Heat the chicken stock and check for seasoning.","Melt 6 tablespoons butter and 2 tablespoons olive oil in a wide, heavy-bottomed sauté pan or pot. Add onion and gently sauté until soft. Add rice and stir until completely covered in oil. Then, add vermouth and stir until it is absorbed by the rice.","Turn heat to medium-high and begin adding stock, ½ cup (120 ml) at a time, and stir until stock is completely absorbed by the rice. Continue this process until all the stock is incorporated.","Stir in remaining butter in small pieces, pumpkin with its juices, and cheese. Serve immediately with a sprinkle of cheese and fresh marjoram to garnish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Risotto","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Chicken_and_Pumpkin_Risotto-_Air%2C_David_Jones%2C_Chadstone_%281238453950%29.jpg/960px-Chicken_and_Pumpkin_Risotto-_Air%2C_David_Jones%2C_Chadstone_%281238453950%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Pumpkin Pie II","name":"Pumpkin Pie II","ingredients":["¾ cup (180 g) granulated sugar","½ teaspoon salt","1 teaspoon ground cinnamon","½ teaspoon ground ginger","¼ teaspoon ground cloves","2 large eggs","1 can (15 oz / 425 g) pumpkin","1 can (12 fl oz / 350 ml) evaporated milk","1 unbaked 9-inch pie shell","Whipped cream"],"steps":["Preheat oven to 425°F (210°C)","Mix sugar, salt, cinnamon, ginger, and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar spice mixture. Gradually stir in evaporated milk.","Pour into the unbaked pie shell.","Bake at 425°F (210°C) for 15 minutes. Reduce temperature to 350°F (180°C), and bake for 40–50 minutes or until knife inserted near center come out clean.","Cool on wire rack for 2 hours.","Top with whipped cream before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Pie_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Pumpkin Substitute","name":"Pumpkin Substitute","ingredients":["1 kg (about 2 lbs) mixed carrot and swede","500 g (about 1 lb) plain yogurt"],"steps":["Purée the vegetable mix until smooth.","Add the yogurt.","Use in place of pumpkin purée."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Substitute","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Tawau_Sabah_Pumpkin-01.jpg/960px-Tawau_Sabah_Pumpkin-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CEphoto, Uwe Aranas","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Pumpkin Soup with Curry","name":"Pumpkin Soup with Curry","ingredients":["1 can (15 oz) pumpkin","2 cans (30 oz) chicken broth (reduced sodium is best)","1 medium sweet onion, chopped","1–2 tbsp olive oil","1 tsp curry powder","⅛ tsp nutmeg","1 bay leaf","Black pepper to taste","1 cup cream"],"steps":["Sauté onions with olive oil until translucent.","Add pumpkin and broth; mix well.","Add all spices and simmer for at least 15 minutes; remove bay leaf.","Let soup cool to lukewarm temperature and purée in a blender for smooth texture.","Return to saucepan and add milk. Reheat on lower temperature to serve immediately or forgo reheating and store in a suitable airtight container"],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Soup_with_Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Pumpkin_Curry_Soup_%2820161021-AMS-LSC-9001%29.jpg/960px-Pumpkin_Curry_Soup_%2820161021-AMS-LSC-9001%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"USDAgov","licence":"Public domain"},{"title":"Cookbook:Puttu (Steamed Rice Flour and Coconut)","name":"Puttu (Steamed Rice Flour and Coconut)","ingredients":["1 medium-sized coconut","4 cups puttu powder (rice flour)","Salt to taste","Water (enough to moisten the flour)"],"steps":["Grate the coconut flesh finely.","Mix the puttu powder and salt in a wide bowl. Add half of the grated coconut.","Rub the mixture with your fingertips, sprinkling in water until it is moist and develops a coarse texture.","Leave the mixture for an hour if the flour is ready made, as it absorbs more water.","Check the consistency of the flour. One should be able to make a ball out of the flour that can be easily crumbled. Adjust the water content accordingly.","Spread a little coconut over the bottom of the puttu vessel (puttu kutti), and fill it with the moist flour. Layer it with coconut.","Steam it on the puttu vessel or on the pressure cooker nozzle. In a few minutes, steam will start escaping through the top of the puttu vessel. It will be done in 4 minutes.","Serve hot with kadala curry, boiled green gram and pappad (payarum pappadavum), or with steamed bananas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APuttu_(Steamed_Rice_Flour_and_Coconut)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Kulai_puttu_-_kerala_-_IMG_20190618_111951.jpg/960px-Kulai_puttu_-_kerala_-_IMG_20190618_111951.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maddyatpondy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Pumpkin Muffins","name":"Pumpkin Muffins","ingredients":["2 cups sifted all-purpose flour","¼ cup white granulated sugar","3 tsp baking powder","½ tsp salt","½ tsp cinnamon","1 egg","½ cup milk","1 cup cooked and mashed pumpkin (canned pumpkin can be used as well)","¼ cup vegetable oil"],"steps":["Sift flour, sugar, baking powder, salt, and cinnamon into a bowl.","Beat egg; mix in milk, pumpkin, and oil.","Make a well in center of flour mixture; pour in pumpkin mixture all at once.","Stir quickly until flour is just moistened.","Fill greased muffin cups ⅔ full.","Bake at 425°F for 25 minutes, or until a toothpick inserted into the center comes out clean.","Run spatula around each muffin to loosen; serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Pumpkin_Muffins_-_October_2019.jpg/960px-Pumpkin_Muffins_-_October_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Infrogmation of New Orleans","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Purple Plum Pie","name":"Purple Plum Pie","steps":["In a bowl, combine the plums, sugar, flour, salt, cinnamon, and lemon juice. Transfer them to the pastry shell.","For the topping, combine the sugar, flour, cinnamon, and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over the pie filling.","Bake at 375°F for 50–60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent over-browning.","Cool on a wire rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APurple_Plum_Pie","pageImageChecked":true},{"title":"Cookbook:Quail Egg and Chili Jangjorim","name":"Quail Egg and Chili Jangjorim","ingredients":["Quail eggs","3 cups water","1 cup soy sauce","½ cup sugar","¼ cup refined rice wine","6 cloves garlic","3 slices of fresh ginger","3 dried red chile peppers"],"steps":["Bring a pot of water to a boil. Add the quail eggs, and boil for about 10 minutes.","Carefully drain the eggs, and cool in cold water.","Peel the cooled eggs.","Combine the water, soy sauce, sugar, wine, garlic, and ginger in a saucepan. Bring to a boil.","Add the eggs to the pot, and simmer until the liquid is reduced by half.","Add the peppers, and cook just for 1–2 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuail_Egg_and_Chili_Jangjorim","country":"South Korea","pageImageChecked":true},{"title":"Cookbook:Pupuru (Nigerian Cassava Swallow)","name":"Pupuru (Nigerian Cassava Swallow)","steps":["Boil water in a pot.","Gradually mix the cassava flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough.","Cook for a few minutes.","Serve with your soup of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APupuru_(Nigerian_Cassava_Swallow)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Pupuru.jpg/960px-Pupuru.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Taoheedah","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Pumpkin Chips","name":"Pumpkin Chips","ingredients":["Pumpkin","Ground cinnamon","Paprika","Salt","Vegetable oil"],"steps":["Cut the pumpkin in half, and scoop out the seeds and stringy contents.","Separate the pumpkin flesh from the tough skin, and cut the flesh into thin slices.","Soak the sliced pumpkin in cold water for 30 minutes to remove excess starch, then drain away the water.","Dry the slices well, then toss with cinnamon, paprika, and salt.","Heat enough oil for deep frying. Add the sliced pumpkin, and fry for 5–10 minutes until golden.","Remove the chips from the oil, and drain on paper towels.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Chips","pageImageChecked":true},{"title":"Cookbook:Pumpkin Soufflé Casserole","name":"Pumpkin Soufflé Casserole","ingredients":["½ cup white sugar","½ cup unsalted butter, softened","3 large eggs","1½ cups pumpkin purée","1 cup milk","½ cup cake flour","2 teaspoons baking powder","1 pinch ground cinnamon, or more to taste"],"steps":["Preheat the oven to 450 °F (230 °C), and grease the baking dish.","Use the electric mixer to beat together sugar, butter, and eggs until smooth and creamy.","Mix in pumpkin purée until well combined.","Add milk, cake flour, and baking powder, and mix until smooth.","Pour mixture into the prepared baking dish, and sprinkle cinnamon over top.","Bake in the heated oven until it is set in the middle, 45 minutes or more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3APumpkin_Souffl%C3%A9_Casserole","country":"South Africa","pageImageChecked":true},{"title":"Cookbook:Quesadilla","name":"Quesadilla","steps":["Warm both tortillas in the microwave to the point of flexibility, keeping one warm.","Preheat a frying pan or griddle over medium-low heat. Grease with oil or cooking spray, and place one of the tortillas in the pan.","Sprinkle the shredded cheese over the tortilla.","Top the cheese with any combination of the fillings, ideally warmed and very well drained. Make sure they are evenly distributed across the tortilla.","Allow the cheese to melt. The tortilla may brown in spots but it should not be cooked to the point of changing color substantially.","Press the other tortilla over the top of the tortilla in the pan, making sure it sticks a bit.","Flip the quesadilla and allow to warm until it joins as a unit.","Remove from pan and cut in eight wedges.","Eat immediately, or remove to a fairly low-temperature 'keep warm' area, below the melting temperature of the cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuesadilla","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Quesadilla_plate%2C_New_Orleans_November_2016.jpg/960px-Quesadilla_plate%2C_New_Orleans_November_2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Queens Soup","name":"Queens Soup","ingredients":["1 tablespoon ground rice","½ pint (285 ml) milk","1 oz (30 g) butter","Fowl (poultry) stock"],"steps":["Put the ground rice into a saucepan. Gradually add the milk.","Cook gently for 12 minutes in a bain-marie, stirring the whole time, until very smooth.","Add the butter, and pass through a sieve.","Mix the fowl stock, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQueens_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Cabeza_del_Lechon%2C_Ecuadoran_Food_Cart%2C_Queens_NY.jpg/960px-Cabeza_del_Lechon%2C_Ecuadoran_Food_Cart%2C_Queens_NY.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Soup","licence":"CC BY 2.0"},{"title":"Cookbook:Quick and Delicious Pineapple Upside-Down Cake","name":"Quick and Delicious Pineapple Upside-Down Cake","ingredients":["1 stick butter or margarine","1 cup light brown sugar","1 can pineapple rings","8–12 maraschino cherries","¼ cup crushed pecans (optional)","1 box yellow cake mix"],"steps":["In a 9 x 13-inch pan, melt the butter or margarine. Add the light brown sugar, and allow to melt.","Arrange pineapple slices in the pan, and place a maraschino cherry in each of the holes in the pineapple rings. Sprinkle the crushed pecans over the pineapple slices.","Prepare the yellow cake mix as printed on the box, replacing some of the water with pineapple juice.","Pour cake batter over brown sugar and pineapple.","Bake according to the directions, until an inserted toothpick comes out clean.","Loosen cake around the edges, place a plate or serving tray over the cake, and turn the cake over.","Allow to cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_and_Delicious_Pineapple_Upside-Down_Cake","pageImageChecked":true},{"title":"Cookbook:Quick Oat Bread","name":"Quick Oat Bread","steps":["Preheat oven to 375°F.","Butter a 9x5-inch loaf pan; set aside.","In a large mixing bowl, combine white whole wheat flour, all-purpose flour, baking powder, salt and baking soda; set aside.","In a medium bowl, combine oats, yogurt, egg, oil and honey, then stir in milk until combined.","Pour oat mixture over flour mixture and gently stir until just combined and flour is no longer visible.","Scrape batter into prepared pan and smooth the top.","Bake 40–50 minutes, until a wood pick tests clean.","During the last few minutes of baking, tent with foil to prevent over-browning if needed.","Let bread stand in the pan 15 minutes, then turn out onto a cooling rack to cool.","Serve slightly warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Oat_Bread","pageImageChecked":true},{"title":"Cookbook:Queen of Puddings","name":"Queen of Puddings","ingredients":["2 cups milk","3 oz (½ cup / 85 g) white sugar","Zest of 1 lemon","2 oz (4 Tbsp / 55 g) butter","6 oz (about 4 cups / 170 g) freshly-grated bread crumbs","4 eggs, separated","4 Tbsp raspberry jam, or jam of choice","2 Tbsp vanilla sugar"],"steps":["Heat the milk, sugar, lemon zest and butter until just below the boil.","Pour onto the bread crumbs and allow the whole to cool slightly, about 10 minutes.","Beat the egg yolks and stir into the bread crumb and milk mixture.","Bake at 350°F (180°C) for 35 minutes.","Remove from the oven and let cool for 10 minutes.","Spread the top with the warmed jam, being careful not to break the surface of the pudding.","Whip the egg whites with the vanilla sugar and a few drops of lemon juice until the mixture reaches soft peaks.","Spread the meringue over the top of the pudding. Return to the oven and bake for 15 minutes until the meringue has browned.","Serve as is or with crème anglaise."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQueen_of_Puddings","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/A_roast_beef_dinner_at_The_Queen%27s_Head%2C_Boreham%2C_Essex%2C_England_-_lighter.jpg/960px-A_roast_beef_dinner_at_The_Queen%27s_Head%2C_Boreham%2C_Essex%2C_England_-_lighter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acabashi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Quick Baked Beef-Pasta Dish","name":"Quick Baked Beef-Pasta Dish","ingredients":["1 pound ground beef, crumbled","1 medium onion, chopped","2 tablespoons Italian Seasoning","1 pound pasta, such as rigatoni or penne, cooked al dente","32 ounce jar or can of your favorite spaghetti sauce","Cooking spray","2 cups shredded mozzarella cheese"],"steps":["Preheat oven to 350°F.","Cook beef and onion in a large skillet until meat is lightly browned. Drain and sprinkle with Italian Seasoning.","In a large bowl, combine meat mixture and spaghetti sauce and mix well. Add cooked pasta and mix well.","Spray large baking dish with cooking spray.","Pat meat-pasta mixture level in baking pan.","Sprinkle mozzarella cheese over top.","Cover with aluminium foil, and bake in oven 20 minutes.","Remove foil, and bake uncovered another 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Baked_Beef-Pasta_Dish","country":"United States","pageImageChecked":true},{"title":"Cookbook:Quick Tomato Noodle Soup","name":"Quick Tomato Noodle Soup","ingredients":["2 packages instant ramen or udon noodles with flavoring mix","2 tomatoes, chopped","2 sausages","½ medium onion, chopped"],"steps":["Bring 1.5 liters of water to a boil.","Add noodles to to boiling water with one of flavoring packets.","Add chopped tomatoes and sausages. Boil for 5 minutes.","Add chopped onion and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Tomato_Noodle_Soup","pageImageChecked":true},{"title":"Cookbook:Quaker Oat Swallow","name":"Quaker Oat Swallow","ingredients":["Water","Rolled oats, ground to a powder"],"steps":["Bring the water to a boil in a pot.","Stir in the powdered oats until the mixture thickens. Continue stirring to prevent lumps.","Add a very small amount of water, and cook for 5 minutes on low heat. Adding too much water will make the mixture too soft.","Stir again to make sure the mixture is smooth.","Remove from the heat and put in a wrapper.","Serve with any soup of your choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuaker_Oat_Swallow","pageImageChecked":true},{"title":"Cookbook:Queen's Sauce (Hartshorne)","name":"Queen's Sauce (Hartshorne)","ingredients":["200 ml gravy","White breadcrumbs","50 g almonds, pounded","2 egg yolks","Fowl breast, roasted","200 ml cream","3 tbsp salt","3 tbsp pepper"],"steps":["Place the gravy into a saucepan and simmer, stirring the breadcrumbs into it until thickened.","Add the almonds, egg yolks, fowl breast, and cream. Mix well until combined.","Place onto a simmer and add salt and pepper to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQueen's_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Quick Risotto","name":"Quick Risotto","ingredients":["Stock","Butter","Arborio or other risotto rice","Seasonings, as desired"],"steps":["Place a pot over strong heat and pour in the stock to boil. You will need twice as much stock as the rice to be cooked (e.g. 2 cups of stock for 1 cup of dry rice).","Place a second pot over strong heat and drop in some butter.","Once the butter in the first pot has melted, pour in the rice and start sautéing it, stirring continuously with a wooden spoon. The butter will soon start to froth. Extra seasonings can also be added at this point.","By this time, the stock will have started boiling. Pour it into the pot with the rice (caution: this produces hot steam suddenly), stir well to make sure that no rice has stuck on the inside of the pot, cover the pot, and switch off the heat.","Leave alone for 5–7 minutes, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Risotto","pageImageChecked":true},{"title":"Cookbook:Quick Sparkling Lemonade","name":"Quick Sparkling Lemonade","ingredients":["7 cups (1.7 liters/1.8 quarts) cold carbonated water","1 cup (225 grams/7.9 ounces) granulated sugar","1 package of lemonade-flavored Kool-Aid, or similar powdered drink mix"],"steps":["Pour the carbonated water into a 2-quart pitcher.","Add sugar and Kool-Aid or drink mix. Stir thoroughly.","Serve chilled over ice, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Sparkling_Lemonade","pageImageChecked":true},{"title":"Cookbook:Quick Guacamole I","name":"Quick Guacamole I","ingredients":["3–4 ripe avocados","Juice of ½ lime","Mild store-bought salsa"],"steps":["Peel, seed, and mash the avocados.","Add the lime juice.","Stir in salsa to taste.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Guacamole_I","pageImageChecked":true},{"title":"Cookbook:Quick Guacamole II","name":"Quick Guacamole II","ingredients":["1 ripe avocado","½ lime, juiced","Red pepper flakes to taste","Salt to taste"],"steps":["Peel the avocado and pit it, then slice the avocado into small chunks, around a centimeter or ½-inch per side.","Add the lime juice, some salt, and a moderate amount of red pepper to the avocado chunks. Stir until blended."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Guacamole_II","pageImageChecked":true},{"title":"Cookbook:Quick Puff Pastry","name":"Quick Puff Pastry","ingredients":["460 g butter, divided into four equal portions","460 g all-purpose flour","Cold water (enough to form a dough)"],"steps":["Sift the flour into a bowl.","Cut one portion of butter into the flour until it becomes crumbly.","Add cold water, as needed, to make a dough.","Lightly dust kneading board and rolling pin with flour. Roll dough until it is approximately 0.5 cm thick.","Cut (smear) another portion of butter into the pastry. Fold pastry into quarters. Roll pastry back to 0.5 cm thickness. Repeat this step until there is no butter left.","Draw a sheet of plastic food wrap large enough to cover one side of the flattened pastry. Invert the kneading board.","Cover the other side with another sheet of plastic food wrap. Gently roll the pastry into a cylindrical shape.","Store in refrigerator until needed for use. Keeps well for a week or 6 months in freezer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Puff_Pastry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Sweet_potato_flaky_pastry.jpg/960px-Sweet_potato_flaky_pastry.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Laitr Keiows","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Quick and Easy Queso Dip","name":"Quick and Easy Queso Dip","ingredients":["10 oz (280 g) stewed tomatoes with green chiles","1 small onion, chopped","1 lb (450 g) Velveeta cheese, cubed","0.5 lb (225 g) monterey jack cheese, grated"],"steps":["In small pan, heat undrained tomatoes and onion, cooking until the juice is gone.","While tomatoes are cooking, place Velveeta in microwave-safe bowl and melt in microwave. Add monterrey jack cheese and melt mixture using 50% power.","Add tomato mixture to cheese mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_and_Easy_Queso_Dip","pageImageChecked":true},{"title":"Cookbook:Quick and Easy Beef Stroganoff","name":"Quick and Easy Beef Stroganoff","ingredients":["2 packages (around 1.5–2 lb / 750–1000 g) bite-size beef","1 can (8 oz / 250 g) cream of mushroom soup","½ can (4 oz / 125 ml) beef broth","1 tub (8 oz / 250 g) sour cream","1 bag (16 oz / 500 g) egg noodles","Salt to taste","Pepper to taste"],"steps":["Cook egg noodles in a large pot according to directions.","While egg noodles cook, season the beef with salt and pepper and brown the meat in a skillet unless it is already cooked. Low and slow makes a tender product. If meat is already cooked, heat the meat in the microwave or in a skillet.","Drain egg noodles.","Mix cream of mushroom soup, beef broth, and sour cream in the pot used for the egg noodles. Season the sauce with salt and pepper keeping in mind that many of the ingredients contain plenty of salt.","Add noodle mixture with beef and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_and_Easy_Beef_Stroganoff","pageImageChecked":true},{"title":"Cookbook:Quiche Lorraine","name":"Quiche Lorraine","ingredients":["¾ lb pork belly, skinned and cut into lardons 1½ x ⅜ inches","1½ cup onion confit","¾ tsp kosher salt","¼ tsp fresh ground black pepper","2 tsp chopped thyme","1 tall quiche shell, baked as directed in a 9x2-inch quiche ring on parchment","½ cup grated Comté or Emmentaler cheese","1 recipe's worth of quiche batter"],"steps":["Preheat oven to 375°F (190°C).","Bake pork belly lardons on baking sheet for 20–25 minutes. The fat should be rendered, but the pork should not be crisp. Drain on paper towels.","Lower oven heat to 325°F (163°C).","Add onion confit, pork, salt, pepper, and thyme to the frying pan over medium heat. Allow to warm up for 4 minutes. Drain on paper towels.","Arrange ¼ cup cheese and half the pork mixture in the bottom of the quiche shell.","Pour half the quiche batter into the shell, and check for leaks. If the shell is leaking a tiny bit or not at all, you can continue; if it's leaking a lot, it's best to bake the mixture in a casserole dish and serve the crust on the side.","Sprinkle the rest of cheese evenly over the filling, then top with the remaining pork mixture.","Add enough quiche batter to fill the rest of the crust without spilling. You may not need all of it.","Bake the quiche for about 90 minutes, checking every so often. The quiche is done when it's browned on top and it jiggles slightly like a properly set custard when you shake the pan. If it still looks quite liquid, it probably needs more time. If it's hard, puffed up a lot, and doesn't really jiggle, it might be overbaked. Adjust the time and temperature accordingly for your oven.","Cool completely at room temperature, then chill in the fridge at least overnight and up to 3 days.","Cut the excess crust off the top of the quiche ring, then run a paring knife carefully between the ring and the crust to separate them. Remove the ring, then slice the quiche. Serve at room temperature or warm up for 15 minutes at 350–375°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuiche_Lorraine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Quiche_lorraine_01.JPG/960px-Quiche_lorraine_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Quiche Batter","name":"Quiche Batter","ingredients":["2 cups milk","2 cups heavy cream","6 eggs","1 tbsp kosher salt","¼ tsp fresh ground white pepper","10 gratings of nutmeg, or to taste"],"steps":["Combine the milk and cream in the saucepan over medium heat. Cook until scalded and a skin forms, then remove from the heat and let cool slightly.","Combine the eggs, salt, nutmeg, and pepper in the blender.","With the blender running, drizzle in the milk mixture, and keep blending on high speed for 1 minute.","Use immediately as directed in your quiche recipe, or set aside for later."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuiche_Batter","pageImageChecked":true},{"title":"Cookbook:Quick Sourdough Starter","name":"Quick Sourdough Starter","ingredients":["1 cup all-purpose flour","1 cup milk","1 small package (0.25 ounces / 7 grams) instant dry yeast"],"steps":["Mix all ingredients in a bowl until smooth.","Cover the bowl and place in a warm place (~70–80 °F / 20–27 °C). It should begin making some small bubbles within an hour or two (the timing depends mainly on how cold the milk is).","Proceed as directed for \"Day 1\" of your sourdough recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuick_Sourdough_Starter","pageImageChecked":true},{"title":"Cookbook:Raita","name":"Raita","ingredients":["⅛ cup grated cucumber (about 1 inch of cucumber)","½ cup plain yogurt","2–3 mint leaves, chopped","2 cilantro leaves, chopped","1–2 tbsp finely chopped or minced onions (optional)","Salt (coarse salt preferred)","Chile powder","Ground cumin"],"steps":["Squeeze the grated cucumber to remove and discard excess liquid.","Stir the cucumber into the yogurt.","Add chopped mint, cilantro, and onion.","Add salt to taste.","Sprinkle a little ground cumin on top.","Sprinkle with chili powder if desired.","Refrigerate and serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaita","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Raita_Bhojpuri_Lucknow_Uttar_Pradesh_India.jpg/960px-Raita_Bhojpuri_Lucknow_Uttar_Pradesh_India.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shikhagzp","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Raisin Oatmeal Muffins","name":"Raisin Oatmeal Muffins","ingredients":["1 cup (240 g) whole wheat flour","1 cup (240 g) rolled oats (traditional slow type)","⅓ cup (80 g) white granulated sugar","2 teaspoons (10 ml) baking powder","1 egg","¾ cup (180 ml) milk","¼ cup (60 ml) oil","½–1 cup (120–240g) raisins","Butter for the pan"],"steps":["Pre-heat an oven to 375°F (190°C).","Butter a muffin pan or cupcake pan.","Place the dry ingredients in one bowl, and the wet ingredients in a different bowl.","Mix the ingredients in each bowl, then combine the mixtures to make a batter.","Spoon batter into the pan.","Bake for 20 minutes, or until brown with crispy edges.","Immediately flip the muffins upside-down using a butter knife. Leave them in the hot pan to prevent condensation from ruining the surface.","Muffins are best served hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaisin_Oatmeal_Muffins","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/CookbookRaisinOatmealMuffins.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Rainbow Jell-O","name":"Rainbow Jell-O","ingredients":["6 ¼ cups (about 1.5 L) boiling water","5 (or more) packages Jell-O flavored gelatin (4-serving-size each; different flavors and colors)","1 cup (240 g) sour cream or plain or vanilla yogurt"],"steps":["Select one or more molds. The total volume will be approximately 8 cups; a ring mold, 2–3 glass containers (as pictured), or any other assortment should work; for best results, the container should be at least 3 in (10 cm) deep, allowing for about ten 1cm-thick layers.","Stir 1¼ cups boiling water and one package gelatin in a small bowl for at least 2 minutes, until completely dissolved. In practice, it may not quite completely dissolve.","Pour ¾ cups dissolved gelatin into the mold(s).","Refrigerate for about 15 minutes, until the gelatin sets but is not yet firm: the gelatin should stick to your finger when you touch it. The aim is for the layers to stick, but not mix.","Refrigerate the remaining gelatin for about 5 minutes, until it is slightly thickened (to the consistency of unbeaten egg white).","Gradually stir 3 tablespoons sour cream or yogurt into the remaining, thickened gelatin.","Spoon the gelatin on top of the previous layer (gently, so as to maintain a smooth surface).","Refrigerate again for about 15 minutes.","Repeat the above layering process for each of the remaining flavors. Be sure to cool adequately between layers to prevent melting and mixing.","Refrigerate for about 2 hours, until firm.","Remove the gelatin from the mold and place it (probably upside down) on a plate or smooth cutting board. Store refrigerated under saran wrap or aluminum foil. For best effect, serve sliced perpendicular to the layers, so each slice (approximately 1 cm thick) displays the full rainbow."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARainbow_Jell-O","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Rainbow-Jello-Cut-2004-Jul-30.jpg/960px-Rainbow-Jello-Cut-2004-Jul-30.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Ragi Dosa (South Indian Millet and Rice Pancake)","name":"Ragi Dosa (South Indian Millet and Rice Pancake)","ingredients":["2 cups ragi (finger millet)","2 cups rice","1 cup urad dal","Salt, to taste"],"steps":["Soak ragi, rice and urad dal separately in water for 5 hours.","Grind the soaked rice with water first and next with urad dal and ragi (both) with water.","Mix up all the ground batter. Leave it for about 10 hours to ferment.","After 10 hours put some salt as per your taste to the batter and water if needed.","Take a cup of batter and spread it onto a hot tava."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARagi_Dosa_(South_Indian_Millet_and_Rice_Pancake)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Ragi_Dosa_Mumbai.jpg/960px-Ragi_Dosa_Mumbai.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pradeep717","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Quinoa, Shiitake Mushrooms and Adzuki Beans","name":"Quinoa, Shiitake Mushrooms and Adzuki Beans","ingredients":["½ cup sliced carrots","3 scallions, thinly sliced","¼ cup shiitake mushrooms, sliced (can substitute slightly crushed oyster mushrooms)","2 cups cooked adzuki beans, drained","1 cup washed quinoa","1 tablespoon olive oil","2 cups vegetable broth","Salt","Pepper"],"steps":["Sauté vegetables until tender.","Add broth, beans and quinoa. Bring to a boil.","Reduce heat to low and simmer for about 20 minutes, until liquid evaporates.","Add salt and pepper and mix with a fork or wooden spoon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuinoa%2C_Shiitake_Mushrooms_and_Adzuki_Beans","pageImageChecked":true},{"title":"Cookbook:Rabbit with Abbey Beer (Konijn met Paterbier)","name":"Rabbit with Abbey Beer (Konijn met Paterbier)","ingredients":["1 rabbit","Onions, chopped","Carrots, chopped","1–2 ea. St. Sixtus 8 degree abbey beer","Prepared mustard","2 slices of old bread"],"steps":["Divide the rabbit into practical pieces.","Cook the onions and carrots in a large pot until colored.","Add the portions of rabbit to the pot, and sear the meat.","Add the 1–2 beers depending on the size of your pot and how big the rabbit was. The rabbit does not need to be completely submerged.","Spread mustard onto the sliced bread, and lay those on top of the mixture. Seal the pot with aluminum foil and a lid.","Stew for several (2–3) hours over low heat.","Cool the stew and serve it the following day."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARabbit_with_Abbey_Beer_(Konijn_met_Paterbier)","country":"Belgium","pageImageChecked":true},{"title":"Cookbook:Quince Pudding","name":"Quince Pudding","ingredients":["Quinces","Sugar","Ground ginger","Ground cinnamon","1 pint cream","3–4 ea. egg yolks"],"steps":["Scald quinces until tender.","Skin them and scrape the pulp into a mixing bowl.","Blend the pulp with sugar until very sweet. Add ginger and cinnamon to taste.","Combine the cream and eggs. Stir this into the quince pulp until thick.","Butter a pudding-pan or other baking dish. Pour in the quince-cream mixture.","Bake until firm but still slightly wobbly in the centre. Remove from oven and leave till set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuince_Pudding","pageImageChecked":true},{"title":"Cookbook:Raisin Crumb Pie","name":"Raisin Crumb Pie","ingredients":["1 pound raisins","1½ cups cold water","3 cups white granulated sugar, divided","2 cups flour","¼ cup shortening","1 cup milk","2 eggs, well-beaten","2 teaspoons baking powder"],"steps":["Wash and clean raisins and add the cold water and 1½ cups of sugar.","Cook until the raisins are tender and plump.","Set aside to cool.","Preheat oven to 440°F.","Mix the flour, 1½ cups of sugar, and the shortening, crumbling well with the fingers. Take out 1 cup of these crumbs and set aside.","To the remaining crumb mixture, add the eggs and milk; mix well.","Stir in the baking powder.","Line 2 large pie tins with pie crust and fill with cooked raisins. Pour over this the batter and sprinkle the top with the cup of reserved crumbs.","Bake in a hot oven at 440°F for 10 minutes, then reduce heat to moderate oven (350°F) and finish baking, about 35 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaisin_Crumb_Pie","pageImageChecked":true},{"title":"Cookbook:Radish Pie","name":"Radish Pie","ingredients":["1–2 bunches red radishes","1–2 tbsp olive oil","¼ cup (60 ml) butter, divided","8 oz (227 g) phyllo dough","1 red onion, chopped","2 tbsp dry sherry wine","2 large eggs","1 yolk","¾ cup (177 ml) heavy cream","4 oz (113 g) fresh goat cheese","¾ cup (177 ml) broken walnut pieces","⅓ cup (80 ml) fresh Italian parsley"],"steps":["Preheat oven to 350°F (175°C).","Wash the radishes well, remove and discard tops. Put radishes into a small baking dish and drizzle with olive oil. Bake for about an hour. Let them cool and then cut into small cubes.","Use half the butter to grease a pie pan, and then line it with pieces of phyllo dough, covering the pan evenly. Tuck any stray bits under to make a nice edge.","Heat the remaining butter in a large pan and sauté the onion in it for about 5 minutes. Add the wine and diced radishes, then cook for another minute. Remove from heat and pour into the pastry shell.","In a bowl, mix together the eggs and cream, and then pour over the vegetables in the pie crust. Crumble the goat cheese over the cream.","Bake the pie in a preheated oven at aforementioned temperature for 20 minutes.","Add the walnuts and bake for another 15–20 minutes.","Remove the pie from the oven and top it with the chopped parsley.","Let cool completely before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARadish_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/5/52/2RadishPie250px.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"N C (Nyanna)","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Radish Tart","name":"Radish Tart","ingredients":["1 cup all-purpose flour","½ cup cold butter","1 cup (4 oz) shredded Edam, Gouda, or Gruyere cheese, divided (Cheddar is also acceptable)","1 cup heavy cream, divided","4 egg yolks","¼ tsp salt","½–1 small bunch of red radishes"],"steps":["Preheat oven to 425°F (220°C).","Sift and measure flour into a bowl. Cut in the butter until the particles are coarse. Stir in half of the cheese. Pour in ¼ cup of the cream; toss the mixture with a fork until all parts are moistened.","Turn the dough into a 9-inch round pie pan. With floured fingers, press the mixture into the bottom and sides of the pan, then prick the shell with a floured fork.","Bake the pie shell for 10–12 minutes. The sides will slip down a little during baking. Cool on a wire rack.","Lower the oven temperature to 375°F (190°C).","Sprinkle the remaining cheese evenly over the bottom of the cooled pie shell. Beat together the egg yolks, the ¾ cup cream, and the salt. Pour the egg mixture over the cheese. Place the radish slices evenly over the top of the pie.","Bake for 20–25 minutes, or until set.","Remove the pie from the oven, cut it into wedges, and serve it hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARadish_Tart","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9b/RadishPie250px.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"N C (Nyanna)","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Quinoa (Cooked)","name":"Quinoa (Cooked)","ingredients":["1 cup quinoa","2 cups water","1 pinch salt"],"steps":["Place quinoa in a bowl and cover completely with water. Soak for 3–4 hours, then discard the water. Replace with fresh water and soak for another hour or so. Drain again.","Combine the drained quinoa with the 2 cups water and pinch of salt in a pot. Bring to a boil.","Lower the heat, and simmer on the lowest heat setting for 16–18 minutes.","Remove from the heat and let rest for 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuinoa_(Cooked)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Liat_Portal_for_Foodie_Disorder_-_Quinoa%2C_Schnitzel_and_Israeli_Salad.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Quinoa%2C_Schnitzel_and_Israeli_Salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Quorn Pitta","name":"Quorn Pitta","steps":["Combine the ingredients for the sauce, and make sure it's completely smooth.","Microwave the sauce for 2 minutes. Stir the sauce, make sure its not dried out (add some vinegar if too dry), and microwave for 2 minutes more. The sauce can be then set aside.","Microwave the Quorn for 1–2 minutes. Combine sauce and Quorn, and make sure it's smooth—that the whole should look like a paste rather than meat. Microwave again for 2 minutes.","Prepare the pitta as indicated or use as is. Put the Quorn mixture inside the pitta.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AQuorn_Pitta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Quornpitta.JPG/960px-Quornpitta.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KVDP","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Racuszki (Polish Pancakes)","name":"Racuszki (Polish Pancakes)","ingredients":["1 L sour milk or cultured buttermilk","1 cup white flour","1½ tsp baking soda","1 pinch salt","2 eggs","1 kg apples (optional), sliced","½ tsp ground cinnamon (optional)","½ cup raisins (optional)"],"steps":["In large bowl, mix the baking soda, salt, and flour together well.","Add sour milk and eggs, and mix until smooth.","Pour small ladlefuls of the mixture into a non-stick pan, one at a time OR dip slices of peeled apples in batter and put them in the pan.","Cook until the edges are dry. Turn; cook until golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARacuszki_(Polish_Pancakes)","country":"Poland","pageImageChecked":true},{"title":"Cookbook:Radish Stew","name":"Radish Stew","ingredients":["¼ pound red radish, cut in 1-inch strips, or about 5–6 slices","1 large onion, cut in 1-inch chunks","4–6 green onions, sliced","1½ tablespoons flour","2 bay leaves","1 teaspoon dried leaf thyme","¼ cup dry white wine","3 pounds non-red radish, cut in 1-inch chunks (red, yellow, or variety)","3 cups chicken broth","¼ teaspoon pepper","Sweet ground paprika (optional)"],"steps":["In a large saucepan or Dutch oven, cook the radish until crisp.","Add onions and cook until they soften somewhat, about 4–5 minutes.","Sprinkle flour over the onions, add bay leaves and thyme, and increase the heat to high.","Pour in wine and stir to loosen brown bits from the bottom of the pan. Cook for about 2 minutes, or until wine has evaporated.","Add non-red radishes, broth, and pepper. Cover and bring to a boil.","Reduce heat to medium low and simmer until radishes are tender, about 45–60 minutes.","Sprinkle with paprika, if desired. Taste and adjust seasonings.","Remove bay leaves before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARadish_Stew","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Green_Radish_%26_Carrot_Soup.jpg/960px-Green_Radish_%26_Carrot_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ceeseven","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rasmalai (Indian Cheese and Milk Dessert)","name":"Rasmalai (Indian Cheese and Milk Dessert)","ingredients":["250 g paneer or chenna (curdled milk)","2 ½ tbsp refined flour (maida)","4 cups white granulated sugar","10 cups milk","¼ tsp cardamom powder","4 almonds","4 pistachios"],"steps":["Crumble paneer and knead it.","Add the 2 tbsp of maida and knead again with the palm to make a smooth dough.","Divide into sixteen equal portions, roll into balls, and press slightly to flatten them.","Thinly slice almonds and pistachios. Dissolve 2 cups sugar in 2 cups of water, then bring to a boil.","Slowly lower the paneer balls in the boiling syrup and cook on high heat for ten minutes. Sprinkle a little water and ½ tbsp of maida and bring to a boil again. Cook for few minutes.","Meanwhile boil milk in a thick-bottomed pan, lower heat, and continue to boil until it is reduced to a thick consistency (⅓ of its original volume).","Add the rest of the sugar and the cardamom powder, and keep boiling until the sugar is dissolved. Remove from heat, cool, and refrigerate for 1 hour.","Add sliced almonds, pistachios, and orange powder, and mix again.","Squeeze the chenna balls and put them into the chilled sweetened milk. Refrigerate it for another half an hour. Serve chilled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARasmalai_(Indian_Cheese_and_Milk_Dessert)","country":"India","pageImageChecked":true},{"title":"Cookbook:Rajma (Sindhi Kidney Bean Curry)","name":"Rajma (Sindhi Kidney Bean Curry)","ingredients":["250 g red kidney beans","1 pinch baking soda","75 g chopped onion","Oil","100 g chopped tomato","3–4 chiles, finely chopped","Salt to taste","1–2 tbsp red chile powder","2–3 tbsp garam masala","1–2 tbsp pepper"],"steps":["Soak kidney beans in water overnight. Drain.","Cover the beans with water, and add the baking soda. Boil briskly for at least 30 minutes until tender. Drain, reserving 100 g of the cooking water.","Fry the onions in a pan until golden brown. Add the tomatoes and chiles, and fry until it leaves the oil.","Add the beans and reserved cooking water, and cook for 5–10 minutes.","Stir in salt and chili powder.","Remove from the heat, and mix in the garam masala and pepper.","Serve hot with roti or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARajma_(Sindhi_Kidney_Bean_Curry)","pageImageChecked":true},{"title":"Cookbook:Ratatouille I","name":"Ratatouille I","ingredients":["Olive oil","1 onion","1 clove garlic, or to taste","1 eggplant (aubergine)","1 bell pepper (green, red, yellow or a combination)","2 zucchini (courgettes)","6 medium tomatoes, ripe (juicy), peeled and seeded","salt and pepper to taste","Herbes de Provence to taste or 1 small bunch basil (optional), chiffoned"],"steps":["Put a large casserole on the stove on medium heat.","When the casserole is hot, add enough olive oil to just cover the bottom.","Cut the zucchini and eggplant into ½ inch slices. Then, cut these into rectangles of about 3x1 inches. Add to the casserole.","Sauté the slices until light brown; remove from pan and set aside temporarily.","Chop the onions and garlic. Cut the green pepper into strips or dice, as preferred.","Add some additional oil if needed, and cook the onions and peppers slowly for about 10 minutes until tender but not brown. Stir in the garlic.","Peel and seed the tomatoes. Dice them or cut them into quarters, add to the casserole. Add some salt to bring out their juices. Cover and lower the heat.","Five minutes later, check to see if the tomatoes have made enough juice to almost cover the vegetables—if so, perfect; if not, add water as needed (not too much).","Add salt, pepper and Herbes de Provence to taste. In general, 1 tsp of salt, ½ tsp of pepper, and 1 tbsp of the herbs will suffice.","Add the zucchini and eggplant back and blend gently with the tomato-onion-pepper mixture. Cover the casserole and let simmer on low heat until the vegetables are tender but still intact, 10–20 minutes, or to taste.","Remove the lid, raise the heat a little and cook uncovered for another 15 minutes, basting frequently until the liquids have mostly evaporated, leaving a small amount of juice and olive oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARatatouille_I","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Ratatouille.jpg/960px-Ratatouille.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcus Guimarães","licence":"CC BY 2.0"},{"title":"Cookbook:Red Lentil Soup","name":"Red Lentil Soup","ingredients":["1–2 tablespoons olive oil","1 onion, diced","2 carrots, diced","2 cloves garlic, minced","½ lb dry red lentils","6 cups water or stock","1 bay leaf"],"steps":["Pick over the lentils to remove any debris if needed. Rinse well.","Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.","Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Lentil_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Bowl_of_lentil_soup_with_green_and_red_lentils.jpg/960px-Bowl_of_lentil_soup_with_green_and_red_lentils.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Whoisjohngalt","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Red Chile Sauce","name":"Red Chile Sauce","ingredients":["3 oz (90 g) dried chile peppers, such as New Mexico chile","2 cups (500 ml) hot water (boiled water that has cooled a little)","1 tablespoon (15 ml) vegetable oil","½ ea. onion, chopped","3 cloves garlic, minced","1 teaspoon (5 ml) ground cumin","1 tablespoon (15 ml) Mexican oregano"],"steps":["Wipe chile peppers with a damp cloth to clean. See warning for handling instructions.","Break off stems, and remove seeds.","Soak chili peppers in hot water until softened, about an hour.","Taste the soaking water. If it is bitter, replace it with fresh water.","Purée chili pepper and water mixture in a blender","Heat the oil in a pan, add onion, garlic, and seasonings.","Once the onions are cooked, add the chili purée to the pan. Simmer for 15 minutes.","Return mixture to the blender, and purée. See warning.","Pour sauce through a sieve. Use a spoon to stir and press the mixture against the sieve to extract all the sauce.","Add salt to taste. If the sauce is a little bitter, some sugar can be added to compensate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Chile_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Stuffed_Carne_Adovada_Sopapilla_with_Red_Chile_Sauce_%283611998790%29.jpg/960px-Stuffed_Carne_Adovada_Sopapilla_with_Red_Chile_Sauce_%283611998790%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eugene Kim from San Francisco, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Red Devils","name":"Red Devils","ingredients":["Bread, sliced","American cheese, sliced","Tomato, sliced","Onion, diced","Bacon"],"steps":["Place bacon in a sheet pan.","Set the broiler to 'low'.","Pre-cook the bacon under the broiler until it is about halfway done.","While bacon cooks, place white bread on a sheet, one slice per diner.","Place a slice of American cheese on each slice of bread.","Place the tomato slices on each sandwich","Sprinkle a small amount of onion onto each sandwich.","Place a strip of half-cooked bacon on each sandwich.","Place the cookie sheet under broiler, set to maximum temperature, and broil for approximately 3–4 minutes. You must check on them often to prevent burning.","Remove once the bread is toasted, the cheese is golden at the edges, and the bacon is fully cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Devils","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Film_still_of_Red_devils_%281923%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Киносекция Наркомпроса Грузии, Одесская киностудия","licence":"Public domain"},{"title":"Cookbook:Red Cross Fudge","name":"Red Cross Fudge","ingredients":["4½ cups (1 kg / 2.2 lb) white granulated sugar","butter","1½ cups (375 ml / 12.7 oz) evaporated milk","1 tbsp vanilla extract","2 cups (120 g / 4.2 oz) miniature marshmallows","12 oz (340 g) real chocolate chips","2 cups (120 g / 4.2 oz) chopped walnuts"],"steps":["Combine sugar, butter, evaporated milk, and vanilla in a saucepan and bring to a rolling boil.","Cook on medium heat for 11 minutes, stirring constantly.","Add marshmallows, chocolate chips, walnuts to fudge and mix well.","Pour into a buttered pan and let cool.","Cut into squares when it cuts without melting back together but before it becomes crumbly.","Store in an air-tight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Cross_Fudge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Marcia_Fudge_signing_a_holiday_card_in_2011.jpg/960px-Marcia_Fudge_signing_a_holiday_card_in_2011.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcia Fudge","licence":"Public domain"},{"title":"Cookbook:Red Bell Peppers Stuffed with Cheese and Egg (Chushki Byurek)","name":"Red Bell Peppers Stuffed with Cheese and Egg (Chushki Byurek)","ingredients":["1 kg red bell peppers","250 g brined sheep's cheese","6 eggs","Sunflower oil","Salt","Parsley, finely chopped"],"steps":["Roast, peel, and seed the peppers.","Mix the crumbled cheese with 4 of the eggs. Stuff the peppers with this mixture.","Beat the remaining two eggs.","Roll the stuffed peppers in breadcrumbs and beaten eggs.","Fry the breaded peppers in hot oil.","Serve sprinkled with finely-chopped parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Bell_Peppers_Stuffed_with_Cheese_and_Egg_(Chushki_Byurek)","pageImageChecked":true},{"title":"Cookbook:Refried Beans","name":"Refried Beans","ingredients":["Pinto beans or black beans","Butter (optional) or home-rendered lard (optional)"],"steps":["If using dried beans, wash them then cover with water in a medium pot and simmer according to the package directions. You may add onion halves or a ham bone, which you can remove at the end. and ham bone]]","If using canned beans, rinse them briefly before use.","Smash the beans, perhaps with a potato masher.","Add home-rendered lard or butter, totaling up to 20% of the total (25% of the amount prior to adding). You may also use a substantially smaller amount of some other oil or omit it entirely.","Fry the beans, stirring and turning them until they thicken to the degree you desire, which can be anywhere from soupy to parched."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARefried_Beans","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/BeansHamPot.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Raspberry Filled Pastry Strips (Alexandertorte)","name":"Raspberry Filled Pastry Strips (Alexandertorte)","ingredients":["½ lb (225 g) unsalted butter, chilled and cut into small pieces","3½ cups (840 ml) flour","3 tbsp (45 ml) white granulated sugar","1 egg","1½ cups (360 ml / 12 oz) raspberry preserves","2 tbsp (30 ml) butter, softened","2 cups (480 ml) confectioner's sugar","¼ cup (120 ml) cold water","2 tsp (10 ml) lemon juice"],"steps":["In a large mixing bowl, combine the chilled butter, 3 cups of the flour, and the sugar. With your fingertips, rub until the mixture resembles flakes of coarse meal. Beat in the egg and continue to mix until the pastry is smooth. Shape it into a ball, wrap it in wax paper, and refrigerate 1 hour, or until the dough is firm.","With the back of a spoon, rub the preserves through a fine sieve set over a 1-quart saucepan, then cook over moderate heat, stirring constantly, for 3–5 minutes, or until they thicken into a thin purée. Set aside off the heat.","Preheat the oven to 250°F (120°C).","Cut the chilled pastry in half and shape each half into a rectangle. One half at a time, roll the pastry between two sheets of lightly floured wax paper into a rectangle approximately 10 inches wide and 15 inches long.","With a pastry brush, coat each of 2 cookie sheets with 1 tablespoon of butter and sprinkle them with flour, tipping the sheets from side to side to coat them evenly. Then invert the sheets and tap them against a hard surface to dislodge any excess flour.","Peel off the top sheets of wax paper and use the bottom ones to lift the 2 rectangles of pastry onto the 2 cookie sheets. Peel off the remaining sheets of wax paper.","Bake 40 minutes, or until the pastry begins to turn a pale gold. Watch carefully for any sign of burning and regulate the heat accordingly. Let cool.","With a metal spatula, spread the raspberry purée evenly over one sheet of the pastry, covering it completely and smoothly. Slide the second sheet of pastry gently onto the first.","With a spoon, stir the confectioner's sugar, water and lemon juice together in a large mixing bowl to form a thin icing. Spread the icing over the top layer of pastry with the spatula, and set the cake aside to cool to room temperature.","With a small, sharp knife or pastry wheel, slice the Aleksander Torte into strips 1 inch wide and 2 inches long, cutting the ends on the diagonal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Filled_Pastry_Strips_(Alexandertorte)","pageImageChecked":true},{"title":"Cookbook:Raspberry Vinegar","name":"Raspberry Vinegar","ingredients":["4 pounds raspberries","2 cups vinegar","Sugar"],"steps":["Mash the berries and add the vinegar and let stand for 4 days.","To each cup of liquid, add 1 cup of sugar.","Bring to a boil and cook for 20 minutes.","Strain and bottle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Vinegar","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Thomson_and_Company_%28Dunedin%29_-Thomson%27s_%22Purity%22_raspberry_vinegar._%28ca_1910%29_%2821637565326%29.jpg/960px-Thomson_and_Company_%28Dunedin%29_-Thomson%27s_%22Purity%22_raspberry_vinegar._%28ca_1910%29_%2821637565326%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"National Library NZ on The Commons","licence":"No restrictions"},{"title":"Cookbook:Red Bean Paste","name":"Red Bean Paste","ingredients":["200 ml dried adzuki beans","Water as needed for soaking and boiling","150 ml sugar","75 ml vegetable or peanut oil for frying"],"steps":["Wash the beans, checking for and removing any that are damaged or diseased. Soak the beans in cold water for at least 4 hours or, preferably, overnight. This softens the beans slightly and reduces the cooking time greatly.","Drain the beans and rinse once soaked.","Place into a small saucepan and cover with water. Bring to the boil.","Simmer the beans for 1½–2 hours, until soft and disintegrating slightly. Longer boiling will result in a smoother paste. Remember to top up the water occasionally so the beans don't boil dry and burn.","Drain away the water.","Depending on the desired texture, mash the beans by hand (coarse) or in a blender (fine) until they are as you want. Note that the paste is very thick, so if using a blender, it is easier to do it a bit at a time.","Stir in the sugar. You should now have a thick but damp paste.","Preheat the oil in a frying pan or wok, and fry the bean paste, using a spatula or spoon to stir, until the water has been driven off. The bean paste will now be quite dry, with a slightly grainy texture.","Cool, and store in an airtight container until needed. This paste will keep for at least a week in the fridge."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Bean_Paste","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Red_bean_paste_pie.jpg/960px-Red_bean_paste_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Ratatouille II","name":"Ratatouille II","ingredients":["1 tin (400 g) baked beans","1 onion, finely diced/chopped","1 zucchini (courgettes), finely chopped","1 red bell pepper, finely chopped","1 green bell pepper, finely chopped","1 clove garlic, chopped/crushed (optional)"],"steps":["Put a pan on the stove on medium heat.","Gently fry the onion and garlic in a little oil—5 minutes should be enough to start to make them soft.","Add the peppers and courgette and continue to fry gently for a further 4–5 minutes until the ingredients soften.","Add the beans and warm through.","Serve in a bowl on its own or with toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARatatouille_II","country":"France","pageImageChecked":true},{"title":"Cookbook:Rava Dosa (Indian Semolina Pancake)","name":"Rava Dosa (Indian Semolina Pancake)","ingredients":["1 cup rice flour","1 cup maida (or all-purpose flour)","½ cup suji (semolina flour)","Salt to taste","3 Indian green chiles","½ tsp jeera (cumin)","½ cup buttermilk","Water"],"steps":["Mix all the ingredients together to a watery batter.","Heat a griddle or pan, and grease it with oil.","Sprinkle the batter on the pan with your hand .","Cook it on medium temperature for 3–4 minutes, or until it is completely cooked.","Serve it with tomato or peanut chutney."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARava_Dosa_(Indian_Semolina_Pancake)","country":"India","pageImageChecked":true},{"title":"Cookbook:Red and White Onion Tapenade","name":"Red and White Onion Tapenade","ingredients":["1 garlic clove","6 oz (160 g) pitted Kalamata olives","⅓ cup (80 ml) chopped white onions","⅓ cup (80 ml) chopped red onions","2 tbsp (30 ml) capers, rinsed and drained","1 tbsp (15 ml) grated lemon peel","1 tbsp (15 ml) fresh thyme leaves","¼ cup (60 ml) olive oil","Toasted baguette or rustic bread slices"],"steps":["In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.","Add olive oil and pulse to just blend keeping texture in mixture.","Serve with toasted baguette or rustic bread slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_and_White_Onion_Tapenade","pageImageChecked":true},{"title":"Cookbook:Recaíto (Puerto Rican Culantro Sauce)","name":"Recaíto (Puerto Rican Culantro Sauce)","ingredients":["1 head of garlic","Olive oil","20 culantro leaves—find this at local Latin or Asian markets","1 small bunch of cilantro","1 large green bell pepper, seeded, diced and with the white pith from the inside of the pepper removed.","13–15 large sweet aji peppers, seeded","2 small Spanish onions, diced"],"steps":["Slice off the top of the head of garlic to expose some of the cloves inside. Place the head on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.","Remove the roasted garlic from the oven and simply pop the individual cloves out of the roasted paper outers. They should come out easily.","Combine 2 tbsp roasted garlic, culantro, cilantro, bell pepper, aji pepper, and onion in a food processor or blender.","Pulse 15 times or until consistency is almost smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AReca%C3%ADto_(Puerto_Rican_Culantro_Sauce)","country":"Puerto Rico","pageImageChecked":true},{"title":"Cookbook:Raspberry Cuts","name":"Raspberry Cuts","ingredients":["3 eggs","600 g frozen raspberries","3 packets (120 g) Dr Oetker Rote Grütze powdered dessert mix (see notes)","3 cups of flour","3 cups of cream","3 packets (30 g) of cream stabilizer","1 pack of butter cookies","1 cup of vegetable oil","1 cup of sparkling water","1 packet of baking powder","2 packets of vanilla sugar","some lemon juice"],"steps":["Mix the eggs, sugar, oil, sparkling water, flour, baking powder, vanilla sugar and a little lemon juice in a bowl to a smooth dough.","Place baking paper in a small baking sheet (approx. 25 x 40 cm) and spread the dough evenly over it.","Bake the dough in the oven at approx. 175 ° C for approx. 30 minutes until golden yellow and then let it cool well.","Bring the dessert mix to the boil with 0.75 l of water.","Add the frozen raspberries to the red groats, stir well and wait until the raspberries are thawed.","Spread the warm mass evenly on the dough.","Now cool the cake, preferably overnight.","Whip the cream with the cream stiff until stiff, lightly sweeten with vanilla sugar depending on your taste, and then distribute the mixture evenly over the cake.","Put on the butter cookies and lightly dust with powdered sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Cuts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Raspberry_Pi_2_Model_B_v1.1_underside_new_%28bg_cut_out%29.jpg/960px-Raspberry_Pi_2_Model_B_v1.1_underside_new_%28bg_cut_out%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Multicherry","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Raspberry Ripple Cake","name":"Raspberry Ripple Cake","ingredients":["1⅜ sticks (175 g / 6.2 oz) unsalted butter, plus extra for greasing","¾ cup (175 g / 6.2 oz) superfine sugar","1 tsp vanilla extract","3 medium eggs","1¼ cups (175 g / 6.2 oz) self-raising flour","1 tsp baking powder","6 raspberries","Powdered sugar, for dusting"],"steps":["Preheat the oven to . Grease and line a round cake tin.","Beat the butter, sugar and vanilla in a mixing bowl, until soft and fluffy.","Beat in the eggs, one at a time.","Fold the flour and baking powder into the mixture to make a batter.","Purée the raspberries in a blender.","Spoon the batter into the cake tin.","Pour the raspberry puree over the batter, and swirl the mixture with a skewer to create a rippled effect.","Bake for 20–25 minutes until a skewer inserted comes clean.","Transfer the cake to the wire rack and leave it to cool completely.","Dust the cake with icing sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Ripple_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Chocolate_Raspberry_Ripple_Vegan_Cupcake_%283598920821%29.jpg/960px-Chocolate_Raspberry_Ripple_Vegan_Cupcake_%283598920821%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Rassolnik (Russian Barley and Kidney Soup)","name":"Rassolnik (Russian Barley and Kidney Soup)","ingredients":["500 g beef kidneys","2 tbsp butter","2 parsley roots, sliced in strips","1 onion, sliced in strips","4 potatoes, sliced","2 pickled cucumbers","100 g sorrel","Salt to taste","Sour cream","Fresh parsley and/or dill"],"steps":["Trim fat from kidneys, and cut into pieces. Rinse them well.","Cover the kidneys with cold water, and bring to a boil. Drain the water, and rinse the kidneys again.","Cover kidneys with cold water again, and boil for half an hour.","Melt the butter in a soup pot. Add parsley root and onion, and fry until onions are translucent.","Add sliced potatoes to pot, and cover with filtered broth. Cook for 30 minutes.","10 minutes before the end of cooking, add the cucumbers, chopped sorrel, and salt.","Just before serving, add kidneys, sour cream, and parsley or dill."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARassolnik_(Russian_Barley_and_Kidney_Soup)","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Raspberry Scones","name":"Raspberry Scones","ingredients":["2¼ cups (300 g/11 oz) self-rising flour, plus extra for dusting","¼ cup () superfine sugar","¼ teaspoon salt","½ cup (125 ml/4.2 US fl oz) plus 2 teaspoons pink lemonade","⅔ cup () heavy cream, plus extra to serve (optional)","1¼ cups () frozen raspberries","Whipped cream (optional)","Raspberry jam, to serve (optional)"],"steps":["Sift the flour, sugar, and salt into a mixing bowl.","Mix ½ cup () lemonade and ½ cup () heavy cream in a jug.","Pour the liquid into the dry ingredients.","Mix together using a dull knife to form a soft, crumbly dough.","Preheat the oven to . Dust a baking sheet with flour.","Turn the dough onto a floured surface.","Scatter the frozen raspberries over the dough, and lightly knead until evenly combined.","Using your hand or a rolling pin, roll out or pat the dough to a thickness of 3 cm (1.2 in) thick.","Cut out 8 scones using a floured round cookie cutter.","Transfer the scones to the prepared baking sheet.","Mix the remaining cream with remaining lemonade in another bowl to loosen. Brush the scones with this glaze.","Bake for 12–14 minutes until lightly browned.","Take the scones out of the oven and cool for 5 minutes on the sheet.","Serve with the whipped cream and jam, if you like."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARaspberry_Scones","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Sconic_Sections_Hyperbolic_Raspberry_%289122518507%29.jpg/960px-Sconic_Sections_Hyperbolic_Raspberry_%289122518507%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lenore Edman from Sunnyvale, CA","licence":"CC BY 2.0"},{"title":"Cookbook:Red Beet Food Coloring","name":"Red Beet Food Coloring","ingredients":["2 medium beetroots, peeled and cut into chunks","1 cup (250 ml) water","3 tablespoons white granulated sugar","½ teaspoon lemon juice"],"steps":["Blend beets and water in a food processor.","Using a cheesecloth, strain the purée into a bowl to extract the juice.","Pour the juice into a saucepan and add sugar.","Turn the heat to medium-high, and stir to dissolve the sugar.","Skim off and discard any foam that collects at the surface of the liquid.","Simmer until the liquid reduces to a single-thread consistency.","Turn off the heat and stir in the lemon juice.","Cool slightly, then pour into an airtight jar and cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARed_Beet_Food_Coloring","pageImageChecked":true},{"title":"Cookbook:Rice and Beef Soup","name":"Rice and Beef Soup","ingredients":["2 rice cooker cups (12 fl oz / 1½ cups / 360 mL) long grain rice","10 cups (1.9 L) water","1 tbsp (15 ml) fresh chopped parsley","1 tbsp fresh chopped chives","1 tbsp fresh chopped rosemary","Salt to taste","Pepper to taste","½ teaspoon (2.5 ml) ground cinnamon","2 pounds (about 1 kg) beef, cubed"],"steps":["Add the rice, water, parsley, chives, rosemary, and pepper to a 10-cup or larger rice cooker.","For a simple rice cooker, turn it on. For a programmable rice cooker, set the rice cooker to the quick cook setting and start.","Cover and allow to come to a simmer.","Add the beef and cinnamon, cover again, and allow to cook for 60 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_and_Beef_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Tender_Beef_Noodle_Soup_%28Large%29_-_Mi_Rice_and_noodles_2026-03-17.jpg/960px-Tender_Beef_Noodle_Soup_%28Large%29_-_Mi_Rice_and_noodles_2026-03-17.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Rice an' Peas","name":"Rice an' Peas","ingredients":["1 cup beans (kidney beans, black beans, pinto beans) (also known as \"peas\"), dried or canned","1 cup brown rice","1 cup coconut milk","1 cup water"],"steps":["If using dried beans, cover them in water and soak for at least 8 hours.","Drain and rinse the beans (even canned beans) prior to use.","If using dried red kidney beans, boil briskly for 20 minutes, then drain again.","Add rice, beans, water, and coconut milk to a rice cooker. If using a programmable cooker, set to cook for brown rice. For an on/off cooker, turn it on.","In about 30 minutes your rice cooker will finish cooking the rice. Open, stir, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_an'_Peas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Parboiled_rice_with_chicken%2C_peppers%2C_cucurbita%2C_peas_and_tomato.jpg/960px-Parboiled_rice_with_chicken%2C_peppers%2C_cucurbita%2C_peas_and_tomato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rice and Turnip Minestrone","name":"Rice and Turnip Minestrone","ingredients":["3 turnips, sliced","Salt","Butter","¼ cup gravy","8 ounces crushed tomatoes","4 cups chicken, beef, or vegetable stock, brought to a boil","⅓ cup white rice, washed"],"steps":["Arrange the turnip slices on a rack over a cookie sheet. Sprinkle with salt, cover them with a dish, and let them stand for about 2 hours until the water has run out of them.","Put the slices in a frying pan, and fry them slightly in butter until softened.","Add the gravy and tomatoes. Cook for a few minutes, then pour it into the boiling stock.","Boil for 30 minutes. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_and_Turnip_Minestrone","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Rice and Lentils (Mejadra)","name":"Rice and Lentils (Mejadra)","ingredients":["1 cup (100 g / 3.5 oz) dry lentils","Olive oil","Salt","Baharat","Cumin","Ground cardamom","4 cups (1 L / 1.1 qt) water, divided","1 cup (80 g / 2.8 oz) uncooked rice or bulgur","Ground pepper","1 medium sized onion"],"steps":["Fry the lentils in oil for 3–4 minutes, stirring continuously, until the first beans show signs of scorching.","Add salt, baharat, cumin, and ground cardamom to taste.","Add 2 cups water and cover. Bring to a boil, lower to a simmer. Cook for 20 minutes or until all the water is absorbed by the lentils.","Fry the rice in oil for 3–4 minutes, stirring continuously, until the grains change colour.","Add salt, black or white pepper, and ground cardamom.","Add 2 cups water and cover. Bring to a boil, lower to a simmer. After 5 minutes turn the heat off, and leave standing for another 10 minutes.","Cut the onion into thin strips (about 0.5x4 cm / 0.2x1.6 in).","Fry the onion in olive oil until crisp and deeply golden brown (this may take a while but will result in much fuller flavor).","Mix the lentils and rice, and top with the fried onion. Use 2 parts lentils to 1 part rice for a moist consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_and_Lentils_(Mejadra)","country":"Israel","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3c/Mejadrah.s.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Yish at English Wikibooks.","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Rhubarb Cake","name":"Rhubarb Cake","ingredients":["1½ cup thinly-sliced raw rhubarb","1½ cup brown sugar","½ cup butter or margarine","1 egg","½ tsp salt","1 cup sour milk or cultured buttermilk","1 tsp baking soda","1 tsp vanilla","2 cups flour","¼ cup sugar","1 tsp cinnamon"],"steps":["Cream the brown sugar and butter until fluffy. Beat in the egg and salt.","Stir in the milk, baking soda, vanilla, and flour. Once blended, add the rhubarb and stir until mixed in.","Pour batter into greased 9x13-inch pan. Combine the ¼ cup sugar and cinnamon, then sprinkle on top of the batter.","Bake at 375°F for 30–35 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Rhubarb_cake_%2826914385863%29.jpg/960px-Rhubarb_cake_%2826914385863%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robbie Sproule from Montreal, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Rice and Cabbage Minestrone","name":"Rice and Cabbage Minestrone","ingredients":["Cabbage","Stock","2 ounces boiled rice","Ham","Tomato sauce"],"steps":["Cut off the stalk and all the hard outside leaves of a cabbage, wash it, and cut it up.","Drain cabbage and cook it in good stock.","Add boiled rice, a little chopped ham, and a few spoonfuls of tomato sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_and_Cabbage_Minestrone","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Rendang (Indonesian Beef and Coconut Stew)","name":"Rendang (Indonesian Beef and Coconut Stew)","steps":["Using a food processor, grind together all the ingredients for the spice paste.","Marinate meat with the spice paste for at least 1 hour.","Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.","Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.","Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.","Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.","Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.","Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARendang_(Indonesian_Beef_and_Coconut_Stew)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Lamb_rendang.jpg/960px-Lamb_rendang.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Rhubarb Crumble I","name":"Rhubarb Crumble I","ingredients":["400 g (1 ¾ cup or 14 oz) rhubarb, cut into pieces roughly 1.5 cm long (no need to be consistent)","15 g (2 tbsp) light brown sugar","75 g (2 ½ oz) butter or margarine, cut in pieces","100 g (3 ½ oz) plain flour","50 g (1 ¾ oz) wholemeal flour","50 g (1 ¾ oz) white granulated sugar","1 pinch cinnamon (optional)"],"steps":["Preheat the oven to 200°C (180°C fan).","Rinse and drain the rhubarb pieces, and place them in a deep ovenproof dish. Add the light brown sugar and mix briefly.","Put the flours in a mixing bowl. Add the butter. With your fingers (not the palms of your hands), rub the butter into the flour until it resembles breadcrumbs.","Sprinkle the sugar and cinnamon over this mixture, and mix them in briefly.","Sprinkle the crumble mixture over the fruit, making a complete layer. Do not press the topping down—you want it light and crumbly.","Put the dish in the oven (no lid) for 35–45 minutes until crisp and a bit brown.","Serve with custard."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Crumble_I","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Rhubarb_%26_Cardamom_Crumble_Pastry_-_The_Flour_Pot_Bakery_2026-03-08.jpg/960px-Rhubarb_%26_Cardamom_Crumble_Pastry_-_The_Flour_Pot_Bakery_2026-03-08.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Reuben Sandwich","name":"Reuben Sandwich","ingredients":["½ lb (225 g) sliced corned beef (or try using pastrami)","¼ cup (60 ml) drained sauerkraut","2 tbsp chopped sweet onion","2 tbsp creamy Russian dressing","2 slices rye bread (or use sourdough bread in case of rye allergy)","1–3 slices Swiss cheese","Chopped parsley","1 tbsp butter"],"steps":["Combine the sauerkraut, onion, and parsley.","Spread the dressing on two slices bread.","Pile layers of corned beef, cheese, and sauerkraut mixture on one slice.","Add second slice of bread.","Butter the outside of the bread.","Grill until lightly browned, roughly 5–10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AReuben_Sandwich","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a5/This_Reuben_sandwich_was_not_fucking_around._%289790118084%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Neil Conway from Oakland, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Rhubarb Marmalade","name":"Rhubarb Marmalade","ingredients":["1 lemon, juiced","2 oranges, juiced","4 pounds rhubarb, cut into small pieces","1 pound raisins","3 pounds sugar"],"steps":["Combine the lemon juice, orange juice, and rhubarb.","Chop lemon and orange rind along with raisins; add to rhubarb mixture.","Mix all and let stand for 30 minutes.","Add sugar and bring to a boil, then simmer for 1 hour, stirring often.","When the mixture gets thick, pour into glasses or crock.","When cool, seal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Marmalade","pageImageChecked":true},{"title":"Cookbook:Rhubarb Pudding","name":"Rhubarb Pudding","ingredients":["Stale cake or bread","2 cups rhubarb","4 tbsp white granulated sugar","2 egg whites","½ cup sugar"],"steps":["Line a buttered baking dish with slices of plain stale cake or bread.","Combine the rhubarb and 4 tbsp sugar, and add to the dish.","Cover and bake in a moderately slow 325°F (160°C) oven for about 30 minutes.","Make a meringue of the egg whites by whipping until very stiff, gradually beating in the ½ cup sugar.","Remove pudding from oven and cover with the meringue.","Return to a slow oven to brown the meringue."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Pudding","pageImageChecked":true},{"title":"Cookbook:Rhubarb Juice","name":"Rhubarb Juice","ingredients":["2 lb (about 1 kg) tender rhubarb, chopped","5 cups water","¼ cup lemon juice"],"steps":["Combine the rhubarb and water in a non-aluminum pot. Cook until mushy.","Strain the mixture well, reserving only the juice.","Mix in lemon juice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Strawberry_Rhubarb%2C_Dried_Fruit.jpg/960px-Strawberry_Rhubarb%2C_Dried_Fruit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sls529","licence":"Public domain"},{"title":"Cookbook:Rhubarb Fool","name":"Rhubarb Fool","ingredients":["500 g fresh or frozen rhubarb","4 dl water","1 dl white granulated sugar","3 tbsp potato starch","Milk, or a mixture of milk and cream, for serving"],"steps":["Rinse the rhubarb and cut it into smaller pieces, about 1–3 cm in length. If the rhubarb is coarse or of low quality, it may be necessary to peel it first.","Bring the water and sugar to a boil. Add the rhubarb and boil until soft, about 3–5 minutes. Meanwhile, mix the starch with a bit of water until it dissolves.","When the rhubarb is soft, whisk or stir vigorously to make sure all the rhubarb pieces break up into strings. There should be no whole pieces left—if necessary boil some more.","Remove the rhubarb from the heat. Add the dissolved starch to the rhubarb while stirring. Keep stirring and bring the rhubarb to a boil once again.","Pour the rhubarb fool into serving bowls and sprinkle some sugar on top to prevent a skin from forming. Leave to cool off and then refrigerate.","Serve at room temperature or chilled, with milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Fool","country":"Sweden","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Rhubarb_fool.jpg/960px-Rhubarb_fool.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aarno at English Wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Reindling (Austrian Yeasted Easter Cake)","name":"Reindling (Austrian Yeasted Easter Cake)","steps":["Mix the flour with the yeast, and add a dash of the milk and sugar so that you get a smooth mixture.","Cover it with a piece of cloth and let it rest in a warm place for half an hour.","Add the rest of the milk and the sugar, the eggs, the butter, and salt. Work it into a smooth dough.","Let it rest for 10 minutes. Roll out the dough so that it is roughly as thick as your thumb.","For the filling, melt the butter and spread it on the dough.","Mix the sugar with the cinnamon, and sprinkle this over the dough. Then add the raisins and nuts.","Roll the dough up tightly and put it into a greased cake pan. Again, let it rest for 20 minutes.","Finally, sprinkle little bits of butter on the cake. Then put it in the oven to bake for 50–60 minutes at about 180°C.","When it is done, take it out of the oven and let it cool. Only when it is completely cold turn the cake out of the pan—otherwise it will break."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AReindling_(Austrian_Yeasted_Easter_Cake)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Kaerntner_Reindling_03092013_033.jpg/960px-Kaerntner_Reindling_03092013_033.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Johann Jaritz","licence":"CC BY-SA 3.0 at"},{"title":"Cookbook:Rib Rub","name":"Rib Rub","ingredients":["2 cups smoked paprika","¼ cup salt","1 cup brown sugar","3 tbsp cayenne pepper (or adjust to taste)","¼ cup dry mustard","¼ cup garlic powder","¼ cup dried rosemary","1 tbsp cinnamon"],"steps":["Combine all ingredients in a container with a shaker lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARib_Rub","pageImageChecked":true},{"title":"Cookbook:Rice and Peas (Risi e Bisi)","name":"Rice and Peas (Risi e Bisi)","ingredients":["Rice (Vialone Nano is prefered)","Peas in their pods"],"steps":["Cook the rice per the cooking instructions on the packet.","Boil the peas with their pods. Mash them.","Add the mashed peas to the rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_and_Peas_(Risi_e_Bisi)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Risi_e_bisi.JPG/960px-Risi_e_bisi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilaria22","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Rhubarb and Custard Bread Pudding","name":"Rhubarb and Custard Bread Pudding","ingredients":["½ cup (125 ml/4.2 fl oz) water","⅔ cup (150 g/5.3 oz) superfine sugar, plus 1 tablespoon","rhubarb, trimmed and chopped into pieces","2½ cups (625 ml/1.32 pints) milk","⅓ cup plus 1 tablespoon () heavy cream, plus extra to serve (optional)","1 teaspoon vanilla extract","4 tablespoons custard powder","2 eggs","⅔ stick () butter","10 slices thick-sliced white sandwich bread, crusts removed and cut into triangles","2 teaspoons powdered sugar, to serve"],"steps":["Preheat the oven to .","Heat the water and ¼ cup () of sugar in a large frying pan over medium heat until the syrup bubbles.","Add the rhubarb and simmer for 3 minutes, turning occasionally.","Remove the heat and set aside to soak.","Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.","Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.","Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.","Grease a , deep baking pan. Butter the bread slices.","Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.","Pour in the custard to cover the bread slices. Soak for 20 minutes.","Bake for 30 minutes until the bread puffs up.","Scatter over 1 tablespoon sugar.","Increase temperature to and bake for 5 more minutes until golden.","Dust with powdered sugar and serve optionally with rhubarb syrup and cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_and_Custard_Bread_Pudding","pageImageChecked":true},{"title":"Cookbook:Rhubarb Crumble II","name":"Rhubarb Crumble II","ingredients":["1 cup brown sugar","¾ cup oats","1 cup flour","½ cup butter","1 tsp cinnamon","4 cup uncooked diced rhubarb","1 cup white sugar","2 tbsp corn starch","1 cup water","1 tsp vanilla"],"steps":["Mix brown sugar, oats, flour, butter, and cinnamon until crumbly.","Press half the mixture into a 9 inch square pan.","Cover crumb mixture with diced rhubarb.","Mix white sugar, cornstarch, and water. Cook until clear and thick, stirring constantly. Add vanilla and stir.","Pour over rhubarb. Sprinkle with remaining crumb mixture over the top.","Bake for 1 hour at 180&#xB0;C."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Crumble_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Pieplant_Strawbeery_Crumble_%28164927619%29.jpeg/960px-Pieplant_Strawbeery_Crumble_%28164927619%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Markus Spiske Freeforcommercialuse Net","licence":"CC BY 3.0"},{"title":"Cookbook:Rhubarb Crumble III","name":"Rhubarb Crumble III","ingredients":["500 g (1 lb) fresh trimmed rhubarb","75 g (3 oz) caster sugar","2 tbsp water","150 g (6 oz) self-raising flour","75 g (3 oz) butter","100 g (4 oz) brown sugar"],"steps":["Preheat oven to 190°C (375°F / gas mark 5).","Cut the rhubarb into pieces and stew for a short time with the caster sugar and water until tender.","While the rhubarb is stewing, combine the flour and butter in a bowl until it resembles fine breadcrumbs.","Stir in the brown sugar.","Place the cooked rhubarb in a deep pie dish (1 L / 2 pt).","Spoon over the crumble topping and spread out evenly","Bake crumble for about 25 mins until the crumble is golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARhubarb_Crumble_III","pageImageChecked":true},{"title":"Cookbook:Rice with Lemon Coconut and Eggplant (Vangibhat)","name":"Rice with Lemon Coconut and Eggplant (Vangibhat)","ingredients":["2 cups (480 ml) long-grain rice, cooked","2 ½ tsp salt","1 medium eggplant, peeled and chopped into ½-inch (1 cm) cubes","Vegetable oil","2 tbsp whole coriander seeds","2 tsp yellow split peas","⅛ tsp cayenne pepper","1¾-inch (4 cm) stick of cinnamon","3 tbsp dried unsweetened coconut","2 tbsp lemon juice","¼ tsp turmeric"],"steps":["Place the eggplant into a large bowl and sprinkle with 1 teaspoon salt. Mix well and allow to sit for half an hour, then rinse lightly and allow to drain.","Heat 1 tablespoon of oil in a skillet over a medium flame. Add the coriander, seeds, split peas, cumin, and cinnamon. Stir well. When the spices have darkened, remove them and place on a plate lined with a paper towel.","In the same pan, fry the coconut, stirring constantly. When it turns a golden-brown, remove and place on the paper towel.","In another skillet, sauté the eggplant until it is cooked through. It should turn a bruised dark brown. Be careful not to add too much oil in the process. Remove, set aside, and keep warm.","Put the dried spices into a mortar and grind into a fine powder. You'll find that a well-cleaned coffee grinder works well as a substitute.","In a small pot, combine the lemon juice, ½ teaspoon salt, turmeric, and 2 tablespoons water. Bring to a boil. Lower the heat and allow to simmer for 3 minutes.","In a skillet, add the cooked rice and the eggplant and sauté with very little oil. Mix well. Allow the mixture to cool. Add 2 more tablespoons of vegetable oil; mix well. Add the coconut-spice mixture and the lemon mixture. Mix well and serve at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_with_Lemon_Coconut_and_Eggplant_(Vangibhat)","country":"India","pageImageChecked":true},{"title":"Cookbook:Ricotta Lasagne","name":"Ricotta Lasagne","ingredients":["1 lb (450 g) sweet Italian sausage","½ lb (230 g) minced (ground) beef","½ onion, chopped fine","2 cloves garlic, crushed","3½ tbsp sugar","1 tbsp salt","1½ tsp dried basil","½ tsp fennel seed","¼ tsp black pepper","¼ cup chopped parsley, divided","4 cups (1 kg / 2.2 lb) canned whole tomatoes, undrained, halved, seeds removed","12 oz (340 g) tomato paste","½ cup (125 ml / 4.2 oz) water","½ tbsp salt","2 cups (600 g / 1.3 lb) ricotta cheese","1 egg","16 oz (450 g) lasagna pasta","16 oz (450 g) mozzarella cheese, thinly sliced (a wire cutter is nice for semi-soft cheeses like this)","about 3 tbsp grated Parmesan cheese"],"steps":["Remove sausage casings, and break sausage into small bits.","Sauté sausage and ground beef in 5-quart (4.7 L) saucepan or Dutch oven over medium heat with onion and garlic until the meat is browned.","Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the parsley; mix well.","Add tomatoes, tomato paste and water, mashing the tomatoes a bit. Bring the sauce to a boil then reduce heat and simmer, covered and stirring occasionally for 1½ hours.","Preheat oven to .","Cook and drain pasta.","In a medium bowl mix ricotta, egg, ½ teaspoon salt and remaining parsley.","Assemble your lasagna in a inch roasting pan (listed bottom to top):","Bottom layer of sauce (approx. 1½ cups / 375 g / 13.2 oz)","Layer of pasta (overlapping slightly)","Layer of ½ the ricotta mixture","Layer of ⅓ of the mozzarella","Sauce layer (again, about 1½ cups / 375 g / 13.2 oz)","Layer of grated Parmesan sprinkled over sauce (not so much that the sauce layer is covered entirely)","Layer of pasta","Layer of remaining ricotta","Layer of ⅓ of the mozzarella","Layer of remaining sauce","Layer of sprinkled Parmesan","Layer of remaining mozzarella","Cover the lasagna with foil and bake 30 minutes covered, then 25 minutes uncovered (or until bubbly and lightly browned). Cool for at least 20 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARicotta_Lasagne","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Rice Pilaf","name":"Rice Pilaf","ingredients":["6 tbsp butter or margarine","½ cup uncooked orzo pasta or uncooked vermicelli pasta broken into small pieces","2 cups uncooked long grain rice","4 cups boiling-hot chicken broth","¼ tsp salt","4 cloves of garlic","1 big onion, finely chopped","2 carrots, diced small"],"steps":["Melt butter or margarine in heavy deep pan or Dutch oven over medium heat.","Add vegetables and let them be lightly cooked without coloring; using the vegetables would mean you omit the orzo pasta.","Add orzo pasta (or small broken pieces of vermicelli pasta) and cook, stirring constantly until pasta is golden brown.","Add rice and stir until rice is well coated with butter. Allow rice to simmer in butter for a minute or two.","Add boiling chicken broth and salt.","Lower heat to a simmer, cover pan and cook 25 minutes over low heat until liquid is absorbed.","Gently fluff with a fork. Let stand for 15–20 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Pilaf","pageImageChecked":true},{"title":"Cookbook:Rice Pudding","name":"Rice Pudding","ingredients":["2.8 liters (12 cups or 94 fl oz or ¾ gallon) milk","4 eggs","155 g (⅔ cup / 5 ½ oz) white granulated sugar","680 g (3 cups / 24 oz) cooked rice (brown rice works as well as, if not better than, white rice)","220 g (1 cup / 8 oz) raisins or Zante currants, if desired","Cinnamon, to taste","Nutmeg, to taste","Vanilla extract, to taste","⅛ tsp ground cardamom or to taste (optional)"],"steps":["Preheat the oven to 165°C (325°F or Gas Mark 3).","Mix milk, eggs, sugar in a large (about 3-liter or 3-quart) casserole dish until thoroughly mixed and frothy.","Mix in cinnamon, nutmeg and vanilla.","Mix in rice, then put in raisins. Do not mix in raisins, or they will all wind up on the bottom!","Place casserole in a larger baking pan with about 2.5 cm (1 inch) of water. This will keep the bottom from cooking too fast and burning.","Bake in oven until set (about 1.5 hours)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/02023_1271_Rice_puddings.jpg/960px-02023_1271_Rice_puddings.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rice Wheat Spread","name":"Rice Wheat Spread","ingredients":["400 g cooked rice","150 g wheat flour","Margarine or rapeseed/other vegetable oil","Soy sauce (optional)","Mustard (optional)","Ketchup (optional)","Garlic (optional)","Pepper (optional)","Onions (optional)","Thyme (optional)","Seasoning mix (corn flour, salt, chili, onion, garlic, paprika; e.g. Mexican taco seasoning mix)"],"steps":["Mash the rice. Mix in the flour, margarine, and some water until you get a homogeneous mass.","Mix in the optional ingredients to taste. You can also try to just add your favorite herbs and no other ingredients.","Let rest to absorb the flavor of the herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Wheat_Spread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Wheat_Idiyappam_-_traditional_and_healthy_diet.jpg/960px-Wheat_Idiyappam_-_traditional_and_healthy_diet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krishmarch17","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rice in Fish Broth (Sayyadieh)","name":"Rice in Fish Broth (Sayyadieh)","ingredients":["1 large (~2 lbs / 1 kg) whole fish, cleaned","1 cup olive oil","2 cups uncooked rice","1 ½ cups chopped onion","Salt","Lemon juice","Water"],"steps":["Fry fish in olive oil until well cooked. Remove the fish and allow to cool.","Fry the chopped onions in the same oil until well browned. Meanwhile, debone the fried fish, reserving the cooked fillets to be served over the rice.","Add the head, bones and skin of the fish to the fried onions and cook with 4 cups of water in a pressure cooker for 15 minutes, or for a longer time in an open pan.","Strain the broth and boil the rice in it using 1–4 cups of broth for each cup of rice (this will depend on the absorbency of the rice you use).","Simmer the rice on low heat so that most of the broth is absorbed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_in_Fish_Broth_(Sayyadieh)","country":"Lebanon","pageImageChecked":true},{"title":"Cookbook:Rich Brownies","name":"Rich Brownies","ingredients":["4 ounces (110 g) unsweetened baking chocolate","⅔ cup (160 g / 1.6 dl) solid fat (e.g. margarine, butter, shortening, or lard)","2 cups (450 g / 2.7 dl) baking sugar","4 eggs","1 tsp vanilla","1¼ cup (300 g / 3 dl) flour","1 tsp baking powder","1 tsp salt","1 cup (240 g / 2.4 dl) coarsely chopped nuts (½ inch / 1 cm walnuts work well)"],"steps":["Heat oven to 175 °C (350 °F).","Melt chocolate and margarine in a double boiler, or (carefully) in a saucepan on low heat, stirring often.","Remove from heat.","Mix in the sugar, eggs and vanilla.","Excluding the nuts, mix the dry ingredients with each other, and then into the wet mixture.","Mix in the nuts.","Spread into a 30x20 cm (13x9 in) baking pan, or into two 20x20 cm (8x8 in) baking pans.","Bake for 30 minutes, or until brownies pull away from the sides of the pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARich_Brownies","photo":"https://upload.wikimedia.org/wikipedia/commons/7/74/Brownies_recipe.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tptrillion","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Rice with Tofu and Nuts","name":"Rice with Tofu and Nuts","ingredients":["½ cup (120 g) Basmati rice","1 cup (240 g) diced firm tofu","2 tbsp olive oil","2 tbsp blanched slivered almonds","2 tbsp chopped cashews","1 tbsp raisins","1 bay leaf","4 peppercorns","1-inch piece cinnamon stick","2 whole cloves","2 cups (480 ml) water","Salt to taste"],"steps":["Wash the rice with several changes of cold water. Drain.","Add the water, bay leaf, peppercorns, cinnamon, cloves and salt and bring to a boil.","Reduce heat to medium low and cook covered for about 12 minutes until all the water has evaporated and the rice grains are tender yet separate.","Heat the oil in a pan.","Add the tofu and shallow-fry until for a few minutes on each side.","Scoop out of the oil and set aside.","To the same oil, add the nuts and the raisins and shallow-fry until the nuts are golden brown and the raisins have plumped up.","Remove from heat.","Turn the rice into a serving bowl and fluff gently with a fork.","Fold in the tofu and the nuts gently and mix well.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_with_Tofu_and_Nuts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/%E7%99%BD%E6%9E%9C%E7%B2%A5_GinkgoNut_and_Tofu_Sheet_Congee_%28527577718%29.jpg/960px-%E7%99%BD%E6%9E%9C%E7%B2%A5_GinkgoNut_and_Tofu_Sheet_Congee_%28527577718%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Rice Bubble Cake","name":"Rice Bubble Cake","ingredients":["100 g (4 oz) butter","6 tbsp sugar","4 heaped tsp honey","5 cups rice cereal"],"steps":["Add the first three ingredients to a large saucepan (large enough to later add the rice cereal) and melt over a medium heat","Bring the mixture to the boil and allow it to turn over for about 4 minutes or until the mixture starts to turn brown. Stir occasionally","Remove from the heat and add the rice cereal. Stir well to evenly mix everything together","Press the mixture into a lined tin (buttered)","Before it sets too hard, cut into even squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Bubble_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Rice_bubble_cake.JPG/960px-Rice_bubble_cake.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Evil Monkey assumed (based on copyright claims).","licence":"Public domain"},{"title":"Cookbook:Rice-Oat-Semolina Burger","name":"Rice-Oat-Semolina Burger","ingredients":["Rice","Oat flakes","Semolina","Onions","Chopped paprika (optional)","Maize (optional)","Mushrooms (optional)","Leek (optional)","Soy sauce (optional)","Spices: salt, pepper, cumin, oregano, savory (optional)"],"steps":["Mix about the same volumes of rice, oat flakes and semolina.","Add water and stir until you get a viscous substance.","Add spices to taste.","Chop onions and leek into pieces and fry them with some oil, add maize, paprika and mushrooms to taste when the onions turn glassy.","Fry in a hot, oiled pan. Use oil sparingly or the patties will be soaked in fat.","You may want to flatten the patties a bit with the spatula."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice-Oat-Semolina_Burger","pageImageChecked":true},{"title":"Cookbook:Rice with Milk (Arroz con Leche)","name":"Rice with Milk (Arroz con Leche)","ingredients":["1 cup uncooked rice","2 cups water","7 cups milk","2 cinnamon sticks","2 cups white granulated sugar or fruit syrup","½ tsp salt","Outer peel of 1 lemon (remove white pith)","Cinnamon powder","Mint leaves (optional, for garnish)"],"steps":["Put the rice in a strainer and rinse it until the water runs clear.","Put the rice in a pot with the water, and boil it for 7 minutes until the rice softens and the water is almost completely absorbed.","Add the milk, the sticks of cinnamon, and the lemon peel. Boil over moderate heat for 10 minutes. Take the cinnamon sticks and the lemon peel out, and cook for another 5–6 minutes until the rice is softer, stirring often with a wood spoon.","Add the sugar, and cook for another 30 minutes; then add the salt, and cook for 1–2 more minutes, stirring often.","Take the rice mixture off the heat and place it in a deep glass dish, sprinkle with cinnamon powder, and refrigerate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_with_Milk_(Arroz_con_Leche)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/A_glass_of_rice_milk.JPG/960px-A_glass_of_rice_milk.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spinoziano","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Rice with Black Beans (Arroz con Frijoles Negros)","name":"Rice with Black Beans (Arroz con Frijoles Negros)","ingredients":["1 lb (500 g) dried black beans","1 large green pepper, cut in half with seeds and stem removed","⅓ cup olive oil","1 large onion, chopped","4 cloves of garlic, smashed and chopped","1 large green pepper, seeds and stem removed, then chopped","4 tsp salt","½ tsp pepper","1 tsp oregano","1 bay leaf","2 tbsp sugar (or ½ packet of low-calorie sweetener)","2 tbsp cider vinegar","2 tbsp dry white wine (cooking wine or dry sherry is fine)","Olive oil (see below for quantities)","2 cups converted rice"],"steps":["The night before you plan to cook, wash the beans and soak them in a large pot with 10 cups of water and one half of a green pepper.","The next day, cook them in the same water until they are softer (a low boil, stirring occasionally, about an hour).","In a frying pan, heat two tablespoons of oil and sauté the chopped onion, garlic, and green pepper (this is called a sofrito) until soft (about 5–10 minutes).","Take a cup of the soft black beans in some liquid and put in a blender. Liquefy the beans. Add this to the frying pan and mix the bean liquid with the sofrito. Then, add the contents of the frying pan to the big pot of beans. Add salt, pepper, oregano, bay leaf, and sugar.","Boil about another hour, stirring occasionally. Add vinegar and cooking wine.","Boil for about another hour to thicken. Add the 2 tablespoons olive oil and serve.","In another large sauce pan, combine rice, 4½ cups water, and 2 tablespoons olive oil.","Bring to a boil then reduce to simmer for about 20 minutes.","Fluff the rice with a fork once the water has evaporated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_with_Black_Beans_(Arroz_con_Frijoles_Negros)","country":"Cuba","pageImageChecked":true},{"title":"Cookbook:Rice with Coconut (Arroz con Coco)","name":"Rice with Coconut (Arroz con Coco)","ingredients":["1 small jar (4.3 oz / 125 g) concentrado de coco or 1 cup (250 ml / 8.5 fl oz) fresh coconut milk","4 cups (1 L / 1.1 qt) water","2 cups (200 g / 7.1 oz) rice","2 tsp salt","2–3 tbsp sugar","Raisins to taste"],"steps":["Combine everything in a pot. Cover, bring to a simmer, and reduce to very low heat.","Cook until the liquid is absorbed and the rice is tender.","Served with a half of avocado and grilled meats of all varieties."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_with_Coconut_(Arroz_con_Coco)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Arroz_con_coco.JPG/960px-Arroz_con_coco.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriblanco","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rice Milk","name":"Rice Milk","ingredients":["1 cup cooked rice","4 cups water"],"steps":["Combine ingredients in a blender. Add sweetener and variations (below) to taste.","Blend until smooth, roughly 1–2&nbsp;minutes","Refrigerate at least 4&nbsp;hours or overnight if possible, and use within 5&nbsp;days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Milk","pageImageChecked":true},{"title":"Cookbook:Rich Biscuits","name":"Rich Biscuits","steps":["Preheat oven to 450 °F (230°C, gas mark 8—very hot).","Sift all dry ingredients into bowl.","Use a pastry blender or a dinner knife to slice the butter into butter pats.","Put the butter pieces into the bowl with the dry ingredients and toss it so that flour covers the pieces of butter.","Use a pastry blender (or a pair of dinner knives grasped side-by-side in the same hand) to cut the flour-coated butter into the dry ingredients. Stop when all the butter is smaller than a green pea (about 1 cm in diameter), but you can still see lumps of butter.","Add the milk to dry ingredients and mix gently until dough holds together.","Turn out onto the counter or a flat board and form into a thick disk.","If you are working on a counter or board, sprinkle a large spoonful of flour on the surface before taking the dough out of the mixing bowl, and then another spoonful on top. Use just enough flour to keep the dough from sticking too much.","If you cover your work area with plastic cling wrap, you do not need to put any flour on the surface. Cover the top of the dough with another layer of plastic wrap to keep your hands or rolling pin clean.","Roll the dough out to ⅓ inch (1 cm) thick. Cut dough in half or in thirds and stack the large pieces. Roll the stack out until it is about ¾ inch (2 cm) thick. This stacking process produces the layers.","Cut into squares with a pizza cutter or into shapes with an open cookie cutter. If using a round cutter, press straight down without twisting, as twisting produces shorter biscuits. Any remaining dough can be gently formed into a disk and cut again.","Place on plain, ungreased baking sheet. The biscuits should not touch each other. For a browner top, brush the top with a little bit of milk.","Bake at 450°F (230°C) for about 12 minutes, until the tops are golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARich_Biscuits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Rich_biscuits_square.png/960px-Rich_biscuits_square.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rice Water Porridge","name":"Rice Water Porridge","ingredients":["Rice","1 teaspoon salt","Sugar or honey","Milk (evaporated or powdered)","Dash of nutmeg"],"steps":["Wash the rice, then put it in a saucepan with a few cups of water. Bring to a boil.","Boil the rice for about 20 minutes, or until it has absorbed the water and become soft. If necessary, add the salt and an additional cup of water.","Beat the rice against the saucepan with a spoon to create a smooth, pudding-like consistency.","Add the nutmeg, and then let it boil for about 5 minutes. Add the sugar or honey.","Serve with your preferred milk, and garnish with a tiny touch of nutmeg."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Water_Porridge","country":"Ghana","pageImageChecked":true},{"title":"Cookbook:Rice Modak (Coconut Pastries) I","name":"Rice Modak (Coconut Pastries) I","steps":["Make the filling, following the same method as the wheat flour modak.","Heat 2 cups of the water in a large pot/vessel and then add salt and butter.","As the water starts boiling, add rice flour to the water. Lower heat. Mix well. The mixture should be a smooth paste; there should be no lumps. If mixture is becoming too dry then add the remaining ½ cup water. Keep heating on low heat until rice flour is cooked.","Cover the mixture with a lid and remove from the heat. Let it cook in its own steam.","While it is still warm rub some ghee on your palms and take a small portion of the dough. Make a ball out of it. With your thumb shape the ball into a cup. Put 2 teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig.","Make 10 modaks and place them in a colander or steamer basket greased with ghee. Place the modak in such a way that they do not touch one another in the colander.","Place the colander in a steamer and steam the modaks for 10 minutes.","Dribble with a teaspoon of ghee, and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARice_Modak_(Coconut_Pastries)_I","pageImageChecked":true},{"title":"Cookbook:Rissoles","name":"Rissoles","ingredients":["1 kg (2.2 lb) regular grade beef mince (ground beef)","½ cup (40 g / 1.4 oz) breadcrumbs","2 eggs","Gravy powder or flour","Various herbs"],"steps":["Place beef mince in mixing bowl with eggs, breadcrumbs and your favourite meat herbs and seasonings.","Mix thoroughly. When fully mixed, remove one handful and mould into a the shape of a very thick hamburger patty.","Roll the rissole in either flour or gravy powder (depending on your preferences).","Cook in the oven, on a grill, or in a frying pan on a medium level of heat until cooked through and outer layer is crunchy.","Serve with vegetables, hot chips, salad or by themselves on bread or toast to make rissole burgers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARissoles","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Meat_rissoles._Easy_as_1-2-3_%282179666929%29.jpg/960px-Meat_rissoles._Easy_as_1-2-3_%282179666929%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tanya Dropbear from Adelaide, Australia","licence":"CC BY 2.0"},{"title":"Cookbook:Roast Chicken on Salt","name":"Roast Chicken on Salt","ingredients":["1 chicken, plucked and dressed","1 lemon, quartered","4 peeled cloves of garlic","Several sprigs of fresh rosemary","1 kg salt"],"steps":["Stuff the chicken with the quartered lemon, garlic and rosemary.","Bind the chicken ready for roasting.","Fill a baking tray with the salt and place the chicken on top.","Roast for 90 minutes at 190°C. The flesh should be moist and the skin crisp."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Chicken_on_Salt","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Rigatoni Pasta with Ricotta in Tomato Cream Sauce","name":"Rigatoni Pasta with Ricotta in Tomato Cream Sauce","ingredients":["16 oz rigatoni (or other) pasta","2 tbsp olive oil","1 tbsp butter","1 cup finely-chopped onions","3 garlic cloves, minced","1 can (28 oz) plum tomatoes, drained and chopped","1 ½ cups tomato sauce","2 tbsp fresh minced basil","½ tsp fresh minced oregano","½ tsp salt","⅛ tsp black pepper","16 oz ricotta cheese","1 cup heavy cream","1 ½ tsp granulated sugar","¼ cup parsley, chopped","½ cup grated Parmesan cheese"],"steps":["In a large pot bring 2 quarts of lightly salted water to a boil.","Cook rigatoni pasta for 11 minutes (or until al dente), drain and set aside until needed.","Over medium heat, melt butter and heat oil in a large skillet.","Lightly sauté onions and garlic cloves, don't brown. Cook about 5 minutes.","Drain canned tomatoes, dice and add to skillet with onions and garlic.","Also add to skillet tomato sauce, basil, oregano, salt and pepper. Simmer 20 minutes.","Stir in ricotta cheese. Mix well and simmer for 5 minutes.","Stir in heavy cream and sugar. Mix well and simmer 5 minutes.","Remove from heat and add to cooked rigatoni pasta. Mix well.","Stir in chopped parsley and sprinkle grated Parmesan cheese over top.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARigatoni_Pasta_with_Ricotta_in_Tomato_Cream_Sauce","pageImageChecked":true},{"title":"Cookbook:Roast Chicken","name":"Roast Chicken","ingredients":["1 chicken, plucked with giblets removed","1 lemon, halved","Olive oil","Salt","Pepper"],"steps":["Preheat your oven to 200°C (390°F).","Rub salt in the cavity of the chicken, then insert the two halves of lemon.","Rub the chicken skin all over with olive oil, then season generously with salt and pepper. Place in a lightly oiled roasting tin.","Roast for 20 minutes per 450g (1 lb) plus an additional 30 minutes at the end.","Remove the chicken from the oven, cover loosely with foil and allow to rest for 20 minutes before carving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Max%27s_Roasted_Chicken_-_Evan_Swigart.jpg/960px-Max%27s_Roasted_Chicken_-_Evan_Swigart.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Evan Swigart from Chicago, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Risotto alla Milanese","name":"Risotto alla Milanese","ingredients":["¼ tsp saffron threads","3½–4 cups chicken broth","7 tbsp butter or margarine, divided","1 large onion, chopped","1½ cups uncooked risotto rice","½ cup dry white wine","½ tsp salt","Dash pepper","¼ cup freshly-grated Parmesan cheese","Chopped fresh parsley, fresh parsley sprig, and tomato slices for garnish (optional)"],"steps":["Crush saffron in mortar with pestle to a powder. Place saffron in glass measuring cup.","Bring broth to a boil in small saucepan over medium heat; reduce heat to low.","Stir ½ cup broth into saffron to dissolve; set aside. Keep remaining broth hot.","Heat 6 tablespoons butter in large, heavy skillet or 2½-quart saucepan over medium heat until melted and bubbly.","Cook and stir onion 5 minutes or until onion is soft.","Stir in rice; cook and stir 2 minutes.","Stir in wine, salt and pepper.","Cook, uncovered, over medium-high heat 3–5 minutes until wine has evaporated, stirring occasionally.","Measure ½ cup hot broth; stir into rice mixture. Reduce heat to medium-low, maintaining a simmer throughout adding broth.","Cook and stir until broth has absorbed. Repeat, adding ½ cup broth 3 more times, cooking and stirring until broth has absorbed.","Add saffron-flavored broth to rice and cook until absorbed.","Continue to add remaining broth, ½ cup at a time, cooking and stirring until rice is tender but firm and mixture has slight creamy consistency. Not all broth may be necessary. Total cooking time of rice will be about 20 minutes.","Remove risotto from heat.","Stir in remaining 1 tablespoon butter and cheese.","Garnish, if desired.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARisotto_alla_Milanese","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Risotto_de_gambas%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg/960px-Risotto_de_gambas%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:Risotto II","name":"Risotto II","ingredients":["5 tablespoons extra-virgin olive oil","1 medium onion, chopped","2½ cups risotto rice","¾ cup white wine","6 cups chicken broth","½ teaspoon saffron powder","½ cup Parmesan cheese","Salt to taste"],"steps":["Bring the stock to a simmer in a saucepan. Keep the temperature as high as possible throughout the cooking process, without letting the stock boil. The surface of the stock should just be moving a little.","Sauté the onion until soft.","Add the rice and mix well until it is coated the oil.","Add the wine and stir constantly over medium heat until it evaporates.","Add enough hot broth to cover the rice and continue to stir until the liquid is absorbed.","Keep adding hot broth, a little at a time, while constantly stirring until the rice is done.","In a small bowl, dissolve the saffron in a little hot broth and add it to the rice.","Stir in the Parmesan cheese and season with salt to taste.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARisotto_II","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Risotto_with_blueberries_and_spicy_gorgonzola_%2831218526836%29.jpg/960px-Risotto_with_blueberries_and_spicy_gorgonzola_%2831218526836%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni","licence":"CC BY 2.0"},{"title":"Cookbook:Risotto (Basic)","name":"Risotto (Basic)","ingredients":["400 g (14 oz) risotto rice","1 onion, finely chopped","1 glass dry white wine","25 g (1 oz) butter (a good rich butter is best)","About 1 liter stock/broth (but it's a good idea to have more than you need)"],"steps":["Sweat the onion very gently over medium heat in some butter or olive oil, without letting it brown. This is known as a soffritto in Italy.","Add the rice and cook until it has a transparent look (this shouldn't take long). Add some salt and pepper.","Add the wine. A hot pan will cause the alcohol to evaporate more quickly (and create a nice dramatic effect), but make sure you don't burn the rice or the soffritto.","As the wine cooks away you will see the remaining liquid getting thicker as it's absorbing the starch from the rice. When it's more or less gone, add some stock. Do not add too much stock. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes.","Taste to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice. The choice between a liquid risotto or a firmer one is a matter of personal preference. When put on a plate, it should spread out slowly. If it sits still, it needs some more stock; if there's liquid coming from the risotto, it needs to cook down a bit more.","Let it rest for about a minute once ready.","Vigorously stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste. This phase is called the mantecatura.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARisotto_(Basic)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Risotto_bowl.jpg/960px-Risotto_bowl.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"frank wouters from antwerpen, belgium","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Risotto ai Funghi","name":"Risotto ai Funghi","ingredients":["250 g arborio, vialone nano, or carnaroli risotto rice","25 g salted butter","1 small (150 g) white onion, finely chopped","1 large clove garlic, minced","½ litre chicken stock","200 g fresh porcini mushrooms,or about 50 g dried","1 small bunch of flat-leaved parsley","1 cup white, dry wine","100 g freshly grated Parmesan Reggiano cheese"],"steps":["If using dried mushrooms, soak them for at least 20 minutes in 200 ml warm water. Even if the instructions on the packet say they should be soaked for less time, ignore them and soak for at least 20 minutes. Once they have reconstituted properly, chop about ½ of them into small pieces and roughly chop the rest. There's no need to soak fresh mushrooms.","Melt half the butter in preferably a medium sized frying pan or saucepan, on a medium heat.","Sweat the onion and garlic in the butter until the onion is translucent. Under no circumstances should the onions and garlic burn. If they do burn, throw them away and start over.","Now add the rice and swirl it around in the pan until it is also coated in the butter. Leave for about 30 seconds. Again it should not even come close to burning.","Now splash in the wine—it should fizz and steam dramatically—and wait for it to evaporate.","Add about half the stock slowly, one ladle at a time. Some feel slowly adding the stock is nonsense because they are off doing something else risking the rice \"catching\" and burning. Some feel it makes no discernible difference to the taste. Most would agree that this doesn't affect the taste, but does change the texture.","Stir the rice about every 2 minutes to release the starch and add more stock if there is the slightest chance of the rice drying out.","After about 5 minutes of cooking add the mushrooms and their juice (or liquor as it is called). If using dried mushrooms, make sure to avoid adding the dirt that has sedimented at the bottom of the container in which they've dried.","When you feel the rice is cooked, take it off the heat and add the chopped parsley, the remaining butter and about 2 tbsp of the Parmesan cheese and mix it all in together. Adjust the seasoning as well.","Let it stand for about 2 minutes (the Italians call this the Mantecatura period) and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARisotto_ai_Funghi","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Steinpilzrisotto.jpg/960px-Steinpilzrisotto.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Rainer Zenz assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Roast Pork","name":"Roast Pork","ingredients":["1 ea. (about 5 lb or 2.5 kg) joint of loin or leg of pork","1 tsp (5 ml) salt (rock salt preferred)","1 large pinch ground black pepper","¼ cup olive oil or other good cooking oil","2 cups water","1 onion, chopped","Herbs and spices as desired"],"steps":["On the morning of cooking, take the pork joint out of the fridge, and let it stand to warm up to room temperature.","Preheat the oven to 220°C (400°F), and place the roasting tin you propose to use in the oven to heat up. If you have a spare one, place another onion in the tin as it heats up.","If desired, remove the skin from the pork and butterfly the joint.","Season the pork all over with whatever herbs or spices you like, and rub into the meat. If desired, poke whole cloves into the meat and sprinkle with dried sage. Similarly, you may cut a wide slit into the middle of the joint, and place some fresh sage or basil, chopped apples, and garlic into it.","If you have removed the skin, place the skin on a open rack at the top of the oven, with nothing underneath it, and leave it hanging there until cooked and crispy.","Spread the chopped onion in the bottom of a roasting pan. Add a little water, and place the pork joint on top of the onions.","Place the pan in the middle shelf of the preheated oven. Roast for about 20 minutes per pound (50 minutes per kg) until the meat's juices run out clear (not pink) when a skewer or knife is inserted.","Loosely cover the joint with aluminum foil, and leave it to rest for 15 or so minutes in a warm part of the kitchen. By this time the crackling should also be cooked. If it is not, turn your oven up to its highest setting and watch it carefully, as it will crackle up quickly.","Carve the pork as desired, and serve with vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Pork","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Roast_pork_and_Silesian_dumplings%2C_Pod_Si%C3%B3demk%C4%85%2C_Katowice%2C_2024_%2801%29.jpg/960px-Roast_pork_and_Silesian_dumplings%2C_Pod_Si%C3%B3demk%C4%85%2C_Katowice%2C_2024_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bahnfrend","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Roast Pork Loin with Cranberry Stuffing","name":"Roast Pork Loin with Cranberry Stuffing","ingredients":["1 boneless pork loin roast","1 cup salt","¾ cup honey","2 cups hot apple cider vinegar","1 pound ice","2 cups cornbread, crumbled finely","½ cup ricotta cheese","¼ cup dried cranberries","¾ cup apple jelly","½ cup dried apple rings, finely diced","½ cup walnuts","1 tbsp black peppercorns","6–8 cloves garlic, smashed and minced","½ cup shredded mozzarella cheese","½ cup shredded Monterey Jack cheese","4 eggs, beaten"],"steps":["Combine salt, honey, vinegar, peppercorns, and garlic in a gallon size zip-top bag. Add ice and shake until ice is almost completely melted and mixture has cooled down. Add pork and refrigerate for 2½–3 hours.","Meanwhile, combine remaining ingredients except mozzarella and Jack cheese. Pour into a 9x9-inch baking pan and sprinkle with remaining ingredients. Bake in the center of a 400°F oven for 30–35 minutes or until browned and bubbly on top. Remove stuffing and keep warm.","Place pork roast on a roasting rack in a roasting pan and insert a probe thermometer into the center. Bake at 375°F until internal temperature reaches 140°F for medium rare. Remove to a plate and let rest 10 minutes.","Serve pork warm with stuffing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Pork_Loin_with_Cranberry_Stuffing","country":"United States","pageImageChecked":true},{"title":"Cookbook:Roast Pork Loin with Gravy","name":"Roast Pork Loin with Gravy","ingredients":["1 boneless pork loin roast","1 cup salt","¾ cup honey","2 tbsp cracked black peppercorns","2 cups apple cider vinegar, brought to a boil","10 sprigs fresh thyme, finely chopped","2 pounds ice","Olive oil","2 tbsp all-purpose flour","½ cup chicken broth"],"steps":["Combine salt, honey, vinegar, peppercorns, thyme, and ice. Pour into a gallon-size zip-top bag and add roast. Refrigerate 3–3½ hours.","Drain roast and pat dry with paper towels. Coat roast liberally with olive oil.","Place on a roasting rack set in a large roasting pan. Insert a probe thermometer and bake in the center of a 425°F oven until internal temperature reaches 140°F.","Pour drippings from pan and reserve. Keep roast warm at 200°F.","Skim fat from drippings and pour 2 tablespoons into a large saucepan. Heat over medium high heat. Add flour and cook, whisking continuously, until mixture turns blond in color.","Add skimmed drippings and chicken broth and bring to a boil. Cook until slightly thickened.","Reduce heat to low and cook until slightly thinner than desired consistency. If the gravy gets too thick, add some more chicken broth.","Slice pork as thick or as thin as you like, and drizzle with gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Pork_Loin_with_Gravy","pageImageChecked":true},{"title":"Cookbook:Roast Beef Round with Au Jus","name":"Roast Beef Round with Au Jus","ingredients":["1 eye (2 ½ lb) of round roast, trimmed of extra fat","1 cup red wine","2 tbsp dried thyme","1 tbsp dried rosemary","1 tbsp salt","1 tbsp freshly ground black pepper","1–2 tbsp all-purpose flour, depending on how much drippings you get.","Olive oil"],"steps":["Coat roast with olive oil on all sides. Combine remaining ingredients and rub into all sides of roast.","Insert a probe thermometer into the center of the roast. Place on a roasting rack in a large (not nonstick) roasting pan and roast at 200°F until the internal temperature reaches 120°F.","Remove roast from pan and heat pan over high heat while oven heats to 500°F.","Add roast to pan and place pan back in oven. Cook until internal temperature reaches 135°F for medium-rare.","Remove roast from pan and keep warm.","Skim fat from pan juices and reserve 1–2 tbsp, depending on how much jus you get. Remove remaining drippings from pan and reserve.","Whisk in flour and heat on 2 burners set on medium high heat. Cook, whisking continuously, until mixture turns light blond.","Add reserved drippings and wine to pan and deglaze. Bring to a boil and cook until reduced by ⅓.","Serve beef warm with au jus."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Beef_Round_with_Au_Jus","pageImageChecked":true},{"title":"Cookbook:Roast Turkey with Stuffing","name":"Roast Turkey with Stuffing","steps":["Combine stuffing ingredients in a bowl and mix well.","Preheat oven to 325°F. Place the rack in the lowest position of the oven.","Remove the neck and giblets.","Rinse the turkey and pat it dry with paper towels.","Place the turkey, breast side up, on a rack in the roasting pan. Rub the skin with softened butter, and season with salt and pepper.","Fill the body cavity with stuffing.","Place a meat thermometer in the thickest part of one thigh.","Position an aluminum foil tent over the turkey.","Place the turkey in the oven and pour 2 cups of stock into the bottom of the roasting pan.","Roast the turkey for 2½ hours, basting the entire turkey every 30 minutes with the juices on the bottom of the pan. Add stock to the drippings as they become dry, about 1–2 cups at a time.","Remove aluminum foil tent.","Roast until the meat reaches 185°F and the stuffing reaches 165°F. This should take about 4 hours. If the stuffing isn't done by the time the turkey is ready, scoop the stuffing out and bake it alone in the oven until it reaches the correct temperature.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Turkey_with_Stuffing","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/2018-12-25_16_42_50_A_plate_of_Christmas_dinner_consisting_of_turkey%2C_mashed_potatoes_and_gravy%2C_stuffing%2C_pickles_and_deviled_eggs_along_Terrace_Boulevard_in_Ewing_Township%2C_Mercer_County%2C_New_Jersey.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Roast Butternut, Biltong and Brown Rice Salad","name":"Roast Butternut, Biltong and Brown Rice Salad","ingredients":["1 ⅓ cups uncooked brown rice","1 small butternut squash, peeled and chopped","3 tbsp olive oil","Salt","Ground pepper","½ cup finely sliced biltong","3 tbsp onion roasted seeds (or plain roasted seeds)","1 cup cubed or ribboned cucumber","2 tbsp fresh chopped parsley or mint","100 g feta cheese (optional)"],"steps":["Preheat oven to 180°C","Cook brown rice according to packet instructions.","Drain and set aside.","Toss butternut, olive oil and seasoning into a roasting pan.","Roast butternut until cooked through and slightly charred.","Stir through rice, butternut, bilton, roasted seeds, cucumber, feta and herbs.","Serve tossed with your favourite vinaigrette, or honey mustard dressing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Butternut%2C_Biltong_and_Brown_Rice_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/9/96/Roast_Butternut%2C_Brown_Rice_and_Biltong_Salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Cswreeve","licence":"CC BY 2.5"},{"title":"Cookbook:Roast Iguana with Birria Marinade","name":"Roast Iguana with Birria Marinade","ingredients":["1 medium iguana","8 guajillo chile","2 pasilla chile","4 cloves garlic","Oregano","Vinegar","Salt, to taste","Pepper, to taste"],"steps":["Butcher, skin, and cut the iguana into pieces.","Wash and salt the iguana pieces. Boil for 15–20 minutes.","Toast and soak the chile peppers.","Blend the soaked chiles with vinegar, oregano, salt, and pepper to taste.","Marinate the iguana meat in the mixture for at least 2 hours.","Roast the iguana at high heat (450°F) until tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoast_Iguana_with_Birria_Marinade","pageImageChecked":true},{"title":"Cookbook:Riz Gras (West African Fried Rice)","name":"Riz Gras (West African Fried Rice)","ingredients":["2 cups long-grain rice","2 tablespoons vegetable oil","1 onion, chopped","2 cloves of garlic, minced","1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.), diced","1 cup cooked meat (chicken, shrimp, beef, or tofu; optional), diced","2 eggs, lightly beaten","3 tablespoons soy sauce","1 teaspoon sesame oil","Salt","Chopped green onions"],"steps":["Rinse the rice thoroughly under cold water until the water runs clear.","In a pot, add the rinsed rice and the appropriate amount of water, following the package instructions.","Bring the water to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for the recommended cooking time (usually around 15–20 minutes or as per package instructions).","Once cooked, fluff the rice with a fork and set it aside.","Heat a small amount of vegetable oil in the skillet or wok over medium heat.","Pour the lightly beaten eggs into the pan, and scramble them until cooked through.","Remove the scrambled eggs from the pan, and set them aside.","In the same skillet or wok, add more vegetable oil if needed, and heat it over medium-high heat.","Add the onion and garlic, and sauté until the onion turns translucent and the garlic is fragrant.","Add the mixed vegetables and cooked meat (if using) to the skillet, and stir-fry until they are tender and heated through.","Add the cooked rice to the skillet and stir-fry with the vegetables and meat until everything is well combined.","Pour the soy sauce, and oyster sauce (if using) over the rice mixture and mix well to evenly coat the rice.","Season with salt and pepper according to your taste. Drizzle the sesame oil over the fried rice and give it a final toss to enhance the flavor.","Garnish with chopped green onions, cilantro, and prepared scrambled eggs.","Transfer to a serving dish and enjoy it hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARiz_Gras_(West_African_Fried_Rice)","pageImageChecked":true},{"title":"Cookbook:Risengrød","name":"Risengrød","ingredients":["3 dl (300 ml / 1¼ cups) water","180 g porridge rice","1 liter whole milk","2 pinches salt","4 tbsp white granulated sugar","2 tsp cinnamon","50 g butter"],"steps":["Bring water and rice to a boil in a deep pot. Boil the rice at steady heat and with active stirring for approximately 2 minutes.","Add milk and return to a boil. Simmer over low heat, stirring actively for approximately 10 minutes.","Put on lid and simmer for approximately 30 minutes, stirring often to prevent sticking.","Test the porridge for thickness—if it seems too thin, simmer for another 5–10 minutes.","Add salt.","Combine sugar and cinnamon in a bowl or container.","Serve porridge warm with cinnamon-sugar on top and a bit of butter in the middle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARisengr%C3%B8d","country":"Denmark","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Risengr%C3%B8d_%285606634153%29.jpg/960px-Risengr%C3%B8d_%285606634153%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cyclonebill from Copenhagen, Denmark","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Roasted Oysters with Madeira","name":"Roasted Oysters with Madeira","ingredients":["50 live small oysters","¼ stick (4 tbsp / 2 oz) butter","½ cup madeira","salt and cayenne pepper to taste"],"steps":["Rinse the oysters in a colander and drain well.","Roast the oysters in their shells in a large pot over medium high heat until they are done and dry, but not scorched.","Remove the oysters from the shell onto a plate, without any of their liquor. Discard any oysters that failed to open.","Add the butter. When the butter has melted, add to another pan and place on low heat.","Add the Madeira, a little salt and cayenne. Serve when the Madeira is heated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Oysters_with_Madeira","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Mrs._Seely%27s_cook_book%3B_a_manual_of_French_and_American_cookery%2C_with_chapters_on_domestic_servants%2C_their_rights_and_duties_and_many_other_details_of_household_management_%281902%29_%2814787213843%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seely, Lida, 1854-1928","licence":"No restrictions"},{"title":"Cookbook:Roasted Meatballs (Kyufteta)","name":"Roasted Meatballs (Kyufteta)","ingredients":["½ lb pork, minced (not too fatty)","¼ lb ground beef","1 onion, finely chopped","½ cup crumbled bread (preferably at least a day old)","1 egg","Black pepper, ground","White pepper, ground","1½ tsp dried thyme (or as much fresh as you like)","1 tsp grated nutmeg","Salt"],"steps":["Put all the ingredients in a bowl and knead well.","Form the mixture into balls approximately 1 inch (2.5 cm) in diameter and flatten them until ½ inch (1.5 cm) thick.","Place the balls in a baking pan spread with a bit of oil or cooking spray and roast at medium or high heat 15 minutes or until golden brown.","Turn the meatballs over and roast another 5 minutes until golden brown on the other side too.","When ready immediately remove from pan and place on kitchen paper to absorb excess fat.","Serve hot with salads, or your favourite sauce. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Meatballs_(Kyufteta)","pageImageChecked":true},{"title":"Cookbook:Roasted Chicken Nachos With Green Chili-Cheese Sauce","name":"Roasted Chicken Nachos With Green Chili-Cheese Sauce","ingredients":["4 medium tomatillos, husked and rinsed (or used canned if unavailable)","2 jalapeños, stemmed","½ medium onion, peeled and quartered","2 garlic cloves, peeled","1 handful fresh cilantro leaves, coarsely chopped","1 lime, juiced","1 teaspoon toasted cumin seeds","Kosher (coarse or margarita) salt","¼ cup (60 ml / ½ stick) unsalted butter","¼ cup (60 ml) all-purpose flour","2 cups (480 ml) chicken stock, at room temperature","4 cups (950 ml) shredded Monterey Jack cheese","1 bag (1 pound / 450 g) salted corn tortilla chips","1 ea. (3 pounds / 1350 g) whole roasted chicken, meat finely shredded, skin and bones discarded","1 pint (570 ml) cherry tomatoes, halved","2 green onions, white and green parts, chopped","1 jalapeño, chopped","2 handfuls fresh cilantro leaves, hand shredded","2 limes, juiced","Kosher (coarse or margarita) salt and freshly ground black pepper"],"steps":["Bring a pot of water to a boil; add the tomatillos, jalapeños, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft.","Drain and cool slightly, then put them in a blender.","Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a ¼ cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this green salsa (salsa verde).","Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan.","Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.","Cook for 2–3 minutes to remove the starchy taste from the flour; don't allow it to brown.","Gradually whisk in the chicken stock and simmer for 8 minutes to thicken.","Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce.","Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat.","Make a quick salsa by combining the cherry tomatoes, onions, jalapeño, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Chicken_Nachos_With_Green_Chili-Cheese_Sauce","pageImageChecked":true},{"title":"Cookbook:Roasted Vegetable Pasta","name":"Roasted Vegetable Pasta","ingredients":["3 large leeks, white parts only, split in half lengthwise and cut into bite-sized pieces","1 medium red onion, cut into eighths","1–2 red bell peppers, cut into wide strips","Olive oil","2 fresh sprigs of thyme","Vegetable stock or water","4 large garlic cloves, chopped","1 ½ cups (360 ml) tomato sauce","½ cup (120 ml) chopped fresh basil","¼ cup (60 ml) white wine","1 tbsp (or less) of salt","¾ pound (330 g) dried penne or other pasta","⅓ cup (80 ml) grated Parmesan cheese","3 ounces (85 g) mozzarella or goat cheese (optional)"],"steps":["Preheat oven to 425°F (220°C).","Put leeks, onion, and red bell pepper in a shallow roasting pan, tossing them with a tablespoon of olive oil to coat them. Add thyme and roast in the preheated oven until they are cooked and start to brown (about 30–45 minutes). Check early to make sure they're not burning, and add a little water or vegetable stock if the juices are evaporating.","While vegetables are roasting, sauté the garlic in a tablespoon of olive oil until it begins to colour. Add the tomato sauce and simmer 1 minute. Then, turn off heat and add the basil. Stir the roasted vegetables into the sauce. Gorgeous!","Turn oven down to 375°F (190°C). Add wine to roasting pan and stir, scraping up bits of vegetables that are stuck to pan, and add these deglazed juices to the sauce.","Boil a large pot of water, and add the salt and pasta. Cook the pasta for about 6–8 minutes until al dente.","Drain pasta, and add it to the sauce and vegetables. Add the cheese and mix it all.","Grease a 2–2 ½ quart casserole dish, and pour it all in. Top with the optional mozzarella or goat cheese if you like, then bake it all for another 15 minutes in the 375°F (190°C) oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Vegetable_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Roasted_Vegetable_Pasta_%282897941006%29.jpg/960px-Roasted_Vegetable_Pasta_%282897941006%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mack Male from Edmonton, AB, Canada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Roasted Pork Shoulder (Pernil Asado)","name":"Roasted Pork Shoulder (Pernil Asado)","steps":["Wash the pork shoulder.","Skin side down, use a sharp knife to make incisions in different places of the pork shoulder.","Grind together the garlic, pepper, oregano, and salt","When done grinding, mix in oil and vinegar.","Fill the incisions of the pork with the ground mixture. Whatever is left over rub on the outside of the pork.","Put away in the refrigerator for 3 days. If you planned to cook it the same day, prepare the pork at least 1 hour ahead of time.","Remove the pork shoulder from the refrigerator 2 hours before putting it in the oven.","Preheat the oven at 350ºF (180°C) for at least 10 minutes before you begin cooking the pork shoulder.","Cook the pork for 3½ hours.","Raise the temperature to 375°F (195°C) and cook for 15–30 minutes until the skin is toasted and browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Pork_Shoulder_(Pernil_Asado)","pageImageChecked":true},{"title":"Cookbook:Rojak (Salad with Sweet Chile Sauce)","name":"Rojak (Salad with Sweet Chile Sauce)","steps":["Dissolve the sugar in boiling water, and simmer for 10 minutes.","Add chilli and salt.","Remove from heat and allow to cool.","Peel and cube or slice the fruits and vegetables.","Arrange fruit and vegetables in a bowl and pour the syrup over top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARojak_(Salad_with_Sweet_Chile_Sauce)","pageImageChecked":true},{"title":"Cookbook:Rocky Road Ice Cream","name":"Rocky Road Ice Cream","ingredients":["⅓ cup (50 g / 1.8 oz) unsweetened cocoa powder","1 cup (200 g / 7.1 oz) white granulated sugar","2 cups (500 ml / 1 US pint) milk","1 tbsp vanilla extract","1 pinch of salt","2 cups (450 ml / 15 oz) whipping cream","1 oz (28 g) semisweet chocolate square","1 cup (80 g / 2.8 oz) miniature marshmallows","½ cup (40 g / 1.4 oz) chopped almonds or pecans"],"steps":["In a large saucepan, mix cocoa powder and sugar.","Gradually stir in milk. Stir over low heat until sugar and cocoa dissolve.","Cool to room temperature.","Stir in vanilla, salt, and whipping cream; set aside.","Shred chocolate with coarse side of grater.","Stir shredded chocolate, marshmallows and almonds or pecans into cocoa mixture.","Pour into ice cream canister.","Freeze in ice cream maker according to manufacturer's directions.","Stir marshmallows evenly throughout frozen mixture before serving or ripening."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARocky_Road_Ice_Cream","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f9/Bubblegum%2Bgummy_bear_ice_cream_and_rocky_road_ice_cream_with_m%26ms_and_gummy_bears_as_topping._Because_%27Murica%21_%289793900133%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Matteo Doni","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Rocky Road Confectionery I","name":"Rocky Road Confectionery I","ingredients":["12 oz chocolate morsels","2 tbsp milk","2 tbsp butter","3 cup mini marshmallows","¾ cup walnut meats, shelled and chopped","1 tsp vanilla extract"],"steps":["Measure all ingredients.","Butter an 8x8x2-inch square pan. Reserve.","Place chocolate morsels, milk and butter into a heavy-bottomed pot. Set heat control dial at 350°F (175°C).","Begin stirring immediately. Stir constantly until chocolate is melted and milk and butter are incorporated. Stir in remaining ingredients.","Spread the mixture into the prepared pan.","Refrigerate until firm, about 2 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARocky_Road_Confectionery_I","country":"Australia","pageImageChecked":true},{"title":"Cookbook:Roasted Brown Rice Mochi","name":"Roasted Brown Rice Mochi","ingredients":["2 cups uncooked brown rice","2–2 ½ cups water","2 pinches sea salt"],"steps":["Wash the rice and soak for a couple of hours or overnight.","Cook the rice in a pressure cooker until the liquid is absorbed.","Grind the cooked rice in a mortar until the grain is completely fluid and sticky. This will take at least 30 minutes of grinding when done by hand.","Shape the mash into 2 cm squares. Place the rice squares on an oiled plate and allow to dry for 1–2 days.","Keep covered in a cold dry room or in the refrigerator.","After this, roast the squares for 5 minutes in a pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Brown_Rice_Mochi","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Rock Cookies","name":"Rock Cookies","ingredients":["4 cups flour","½ tsp salt","1 tsp baking powder","¾ cup butter","1 cup granulated sugar","¼ pound dried currants","¼ tsp mace","Zest of half a lemon","3 eggs, well beaten","Candied cherries"],"steps":["Preheat oven to 350°F.","Sift flour, salt, and baking powder; rub in butter. Add sugar, currants, mace, and lemon zest. Stir in eggs.","Form into rough balls about 1 inch in diameter. If balls aren't holding together well, sprinkle with water. Garnish with ⅛ of a candied cherry.","Bake for 9 minutes at 350°F. Cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARock_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/Punk_Rock_Cookies_-_Flickr_-_nikkicookiebaker.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"nicole danielson","licence":"CC BY 2.0"},{"title":"Cookbook:Roasted Pork with Potatoes and Onions (Schweinsbraten)","name":"Roasted Pork with Potatoes and Onions (Schweinsbraten)","ingredients":["1 bottle (12 oz) lager beer","1 piece (1.5 kg) pork","8 medium potatoes","2 tbsp caraway seeds","1 pinch salt (or to taste)","1 pinch freshly-milled black pepper (or to taste)","1 clove garlic, crushed","2 medium-sized yellow onions"],"steps":["Preheat the oven to 170–190°C.","Wash the meat thoroughly and pat it dry with a paper towel. For a crispy crunch on top of the meat, cut a diamond pattern (each about 1 inch long) into the fat side.","Rub salt, pepper and garlic well into the meat.","Fill a roasting tray with water to a depth of 2 cm and place the meat with the fat side down in it. Sprinkle it with caraway seeds and place onion rings on it.","Wash the peeled potatoes and place them next to the roast. Now roast the meat in the oven at 220°C for about 1 hour.","As soon as the potatoes are soft, take them out of the dish and cover them with foil. Then turn the fat side of the meat up, sprinkle it again with caraway seeds and thinly sliced onions.","Roast it for another 30–45 minutes, basting it frequently with juices from the dish or beer. If there is not enough liquid, you may add water. Only baste with little broth each time. Brush the crispy rind once more with cold beer towards the end of the cooking time. This ensures a crispy crackling.","The meat is done when only juice oozes out (no blood), and the crust should be brown and crunchy.","Deglaze the pan with beer and hot water and season it with salt and pepper. Scrape all browned bits sticking to the pan for a tasty sauce. Cut the meat into thin slices and arrange them with gravy, potatoes, and bread dumplings on a plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Pork_with_Potatoes_and_Onions_(Schweinsbraten)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Schweinsbraten_on_plate.JPG/960px-Schweinsbraten_on_plate.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Austrian delicacy","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Roasted Redskin Potatoes","name":"Roasted Redskin Potatoes","ingredients":["1 ½ pounds red-skinned potatoes, halved","3 tbsp olive oil","3 bay leaves","2 tsp dried rosemary","2 tsp dried thyme","1 tsp salt","1 tsp black pepper","1 tbsp minced garlic"],"steps":["Put potatoes and bay leaves in a large Dutch oven. Put enough water to cover and bring to a rolling boil. Cook for 15 minutes or until tender.","Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels.","Whisk together oil and remaining ingredients. Add potatoes and toss to coat.","Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Redskin_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Roasted_Garlic_Redskin_Potatoes.JPG/960px-Roasted_Garlic_Redskin_Potatoes.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Loescher","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Roasted Rabbit","name":"Roasted Rabbit","ingredients":["Rabbit","Butter or margarine, melted","Garlic powder","Lemon juice"],"steps":["Skin and wash rabbit.","Rub surfaces of rabbit pieces with garlic powder and lemon. Place on a greased rack in a shallow pan.","Brush generously with melted butter or margarine and cover loosely with foil.","Roast at 325°F for 2 hours. Remove foil during last ½ hour to brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Rabbit","pageImageChecked":true},{"title":"Cookbook:Rocky Road Confectionery II","name":"Rocky Road Confectionery II","ingredients":["375 g milk chocolate","30 g coconut oil","350 g marshmallows"],"steps":["Put the chocolate in the bowl and microwave until melted. Then, once the chocolate is melted, stir in the coconut oil, which will get melted by the chocolate.","Let cool slightly, then fold in the marshmallows.","Spread mixture in a greased and parchment-lined pan. Let set.","Unmold and cut into pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARocky_Road_Confectionery_II","pageImageChecked":true},{"title":"Cookbook:Roasted Potatoes","name":"Roasted Potatoes","ingredients":["Potatoes, all the same size"],"steps":["Wash and dry the potatoes.","Place the potatoes in a Dutch oven.","Place the Dutch oven near an open fire or in a hot oven.","Roast until cooked through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Potatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Gungoguma_%28roasted_sweet_potatoes%29_2.jpg/960px-Gungoguma_%28roasted_sweet_potatoes%29_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"국립국어원","licence":"CC BY-SA 2.0 kr"},{"title":"Cookbook:Rolex (Ugandan Flatbread-Rolled Omelet)","name":"Rolex (Ugandan Flatbread-Rolled Omelet)","ingredients":["2 standard eggs","1 medium-sized tomato, finely chopped","1 medium-sized onion, finely chopped","1 medium-sized cabbage, finely chopped or grated","2 tablespoons chopped cilantro (optional but recommended)","½ tablespoon black pepper powder","½ tablespoon salt or to taste","2 East African chapati (homemade or purchased)","2 tablespoons vegetable oil"],"steps":["Heat a pan over medium heat.","Crack the eggs in a medium sized bowl. Whisk in the onions, tomato, cabbage, coriander, salt, and pepper.","Add 1 tablespoon of the oil to the hot pan, and pour in half the egg mixture. Allow it to cook for about 3 minutes.","When the top is only a little wet, place a chapati over it.","Flip the omelette and chapati over so the chapati is at the bottom. Allow the chapati to warm for 2 minutes.","Roll the omelet up with the chapati on the outside.","Wrap in foil and serve it immediately.","Repeat the steps above with the remaining egg mixture and chapati."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARolex_(Ugandan_Flatbread-Rolled_Omelet)","country":"Uganda","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Rolex_Chapati_Shop.jpg/960px-Rolex_Chapati_Shop.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jozef020","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Roasted Spiced Chicken Drumsticks","name":"Roasted Spiced Chicken Drumsticks","ingredients":["1½ teaspoon paprika","1 teaspoon onion powder","½ teaspoon chilli powder","1 teaspoon salt","1 teaspoon olive oil","6 chicken drumsticks"],"steps":["Combine the paprika, onion powder, chili powder, and salt together in a bowl.","Preheat oven to 400°F.","Pat the chicken dry with paper towels.","Coat the chicken with oil and the prepared spice blend, ensuring all sides are well-coated. Transfer to a baking dish.","Bake the chicken drumsticks until the skin is brown and crispy (about 25 minutes).","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Spiced_Chicken_Drumsticks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Tandoori_Chicken_01.jpg/960px-Tandoori_Chicken_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"andrusdevelopment","licence":"CC BY 2.0"},{"title":"Cookbook:Roasted Brined Turkey II","name":"Roasted Brined Turkey II","ingredients":["4 cups kosher salt or 2 cups table salt","2 gallons cold water","1 ea. (12–14 pounds / 5.4–6.4 kg) turkey, rinsed thoroughly; giblets, neck, and tailpiece removed and reserved to make gravy","3 medium onions, chopped coarse","1½ medium carrots, chopped coarse","1½ celery stalks, chopped coarse","6 thyme sprigs","3 tbsp unsalted butter, melted"],"steps":["Dissolve salt in the cold water in a large stockpot or clean bucket. Add turkey, and refrigerate or set in very cool spot (< 40°F / 4.4°C) for 4–6 hours.","Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Pat dry inside and out with paper towels.","Place turkey on meat rack set over rimmed sheet pan. Place turkey in refrigerator, uncovered, and air-dry for at least 8 hours or overnight.","Adjust oven rack to lowest position, and heat oven to 400°F (204.4°C). Toss one-third of onion, carrot, celery, and thyme with 1 tablespoon of melted butter and place this mixture in body cavity. Bring turkey legs together and perform a simple truss.","Scatter remaining vegetables and thyme over a shallow roasting pan. Pour 1 cup water over vegetables. Set V-rack in pan. Brush entire breast side of turkey with half of remaining butter, then place turkey, breast side down, on V-rack. Brush entire backside of turkey with remaining butter.","Roast for 45 minutes. Remove pan from oven (close oven door); baste with juices from pan. With wad of paper toweling in each hand, turn turkey, leg/thigh side up. If liquid in pan has totally evaporated, add another ½ cup water.","Return turkey to oven and roast for 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn other leg/thigh side up.","Roast for another 15 minutes. Remove turkey from oven for final time, baste, and turn it breast side up; roast until breast registers about 165°F (73.9°C) and thigh registers 170–175°F (76.7–79.4°C) on an instant-read thermometer (30–45 minutes).","Remove turkey from pan and let rest until ready to carve. Serve with gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Brined_Turkey_II","pageImageChecked":true},{"title":"Cookbook:Roasted Brussels Sprouts","name":"Roasted Brussels Sprouts","ingredients":["Brussels sprouts","Olive oil","Salt","Ground black pepper"],"steps":["Preheat the oven to 425°F (218°C).","Trim the bases of the sprouts, discard any loose outer leaves, and wash and dry them.","Halve the sprouts with a sharp knife—you can quarter any really big ones—and transfer them to a mixing bowl.","Drizzle the sprouts with some olive oil and toss to coat. You should add enough oil so that all the sprouts are thinly coated, but not so much that they're dripping with oil.","Season the sprouts with a pinch of salt and pepper. Don't over-salt them, as the sprouts will lose water in the oven.","Spread the sprouts on baking sheets so that they're all in a single layer—double-layering them will cause them to steam not brown.","Roast the sprouts in the oven until they are browned on the outside and tender to your preference. Use a spatula to stir/flip them periodically through the cooking process to make sure they brown evenly.","Remove from the oven and adjust the seasoning to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoasted_Brussels_Sprouts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Roasted_Brussels_sprouts_-_December_2023_-_Sarah_Stierch_01.jpg/960px-Roasted_Brussels_sprouts_-_December_2023_-_Sarah_Stierch_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"Cookbook:Roman Soup","name":"Roman Soup","ingredients":["4 oz (115 g) breadcrumbs","Stock","3.5 oz (100 g) butter","2 eggs","Chopped parsley","Salt","Nutmeg","2 tbsp flour","1 tbsp grated Parmesan cheese"],"steps":["Soak the breadcrumbs in a little stock.","Combine the butter, eggs, soaked breadcrumbs, a little chopped parsley, salt, and a pinch of nutmeg.","Reduce this, then add flour and Parmesan cheese.","Form this mixture into little quenelles, and boil them in stock for a few minutes.","Put them into a tureen and pour a good clear soup over them."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoman_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Asparagus_soup_%28spargelsuppe%29.jpg/960px-Asparagus_soup_%28spargelsuppe%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Rosemary Garlic Baked Potatoes","name":"Rosemary Garlic Baked Potatoes","ingredients":["4 baking potatoes","4 tbsp olive oil","2–4 cloves garlic, chopped","1 tsp dried, crushed rosemary","¼ tsp salt","⅛ tsp fresh ground pepper"],"steps":["Heat oven to 400ºF (205°C).","Wash potatoes and pierce all over with fork.","Lay each potato on an individual 9-inch (23 cm) square piece of aluminum foil (or sized to fit potato).","Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil.","Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato.","Wrap each potato in aluminum foil.","Place foil-wrapped potatoes on baking sheet (to catch any leaking olive oil).","Bake in oven for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Garlic_Baked_Potatoes","pageImageChecked":true},{"title":"Cookbook:Roman Sauce I","name":"Roman Sauce I","ingredients":["2 spoonfuls burnt sugar","1 spoonful vinegar","Stock","2 cups Espagnole sauce (No. 1)","A few stoned raisins","A few pine nuts or slivered almonds"],"steps":["Mix burnt sugar with vinegar, and dilute with a little stock.","Add Espagnole sauce, raisins, and pine nuts.","Keep this hot in a bain-marie, and serve with cutlets, calf's head or feet or tongue."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoman_Sauce_I","pageImageChecked":true},{"title":"Cookbook:Romanian Grilled Sausages (Mititei)","name":"Romanian Grilled Sausages (Mititei)","ingredients":["Minced pork meat (or beef/beef-pork combination)","Minced garlic","White pepper","Paprika"],"steps":["Combine all ingredients to form a paste.","Shape meat mixture by hand into 7–8 x 2–2.5 cm (3 x 1 inch) sausage shapes. Each should be about 50 grams.","Grill the sausages until cooked through. Do not let them dry out.","Serve with salt, mustard, and bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARomanian_Grilled_Sausages_(Mititei)","country":"Romania","pageImageChecked":true},{"title":"Cookbook:Rosemary Bread","name":"Rosemary Bread","ingredients":["1 tbsp active dry yeast","1 cup lukewarm water (105–115°F)","1 tbsp granulated sugar","2 ½ cups unbleached all-purpose flour","1 tsp salt","1 tbsp olive oil","2 tbsp fresh rosemary, chopped","2 tbsp butter"],"steps":["Place yeast, sugar and water in large bowl and allow to become bubbly.","Mix in 2 cups of flour in yeast mixture with salt and 1 tablespoon of the rosemary. Remove to breadboard and knead for 10 minutes. Add the rest of the flour as necessary until dough ball is smooth and elastic.","Oil a bowl with olive oil and place dough in it covering with a towel.","Let dough rise in a warm place for 1 hour until doubled.","Punch down dough and divide in half. Let dough rest for 5–10 minutes.","Melt butter and brush over tops of loaves. Sprinkle remaining rosemary over loaves and gently press into surface. Sprinkle lightly with salt.","Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small oval loaves.","Place in preheated 400°F oven for approximately 13–15 minutes until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Bread","pageImageChecked":true},{"title":"Cookbook:Rosehip Soup","name":"Rosehip Soup","ingredients":["1 litre fresh rosehips","2 litres water","For each litre, 1 liquid quart of rosehip pulp","1½ tablespoon sugar","1½ tablespoon potato flour","¼ cup almonds"],"steps":["Rinse the rosehips. Crush dried hips. Boil in water till soft.","Press through a colander. Measure the pulp and dilute with water if necessary.","Bring the pulp to a boil and add sugar. Add more sugar if it is too tart.","Mix potato flour with some cold water. Thicken the soup while you stir and bring to a boil. Add blanched and shredded almond."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosehip_Soup","country":"Iceland","pageImageChecked":true},{"title":"Cookbook:Rosemary Garlic Fish","name":"Rosemary Garlic Fish","ingredients":["Flathead fillets","Plain flour, seasoned with salt and pepper","1 tbsp olive oil","2 cloves fresh garlic, chopped","1 sprig fresh rosemary leaves, chopped","½ cup brown vinegar"],"steps":["Toss fillets in seasoned flour until coated.","Heat oil in a skillet, and add garlic and rosemary leaves. Cook slightly, then add the fish.","When the fish is cooked, remove from pan and drain off excess oil.","There should be enough flour in the pan (fallen from the fish) to make the sauce. If there isn’t, add a tablespoon of flour to the pan juices and brown. Add vinegar (and stand back). Add a little water and stir to make gravy.","Spoon gravy over fish and serve with a Greek salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Garlic_Fish","country":"Greece","pageImageChecked":true},{"title":"Cookbook:Rolitos (Gibraltarian Beef Rolls)","name":"Rolitos (Gibraltarian Beef Rolls)","ingredients":["8 slices thinly sliced veal","4 slices of ham, cut in halves","2 hard boiled eggs, cut into quarters","8 olives (con morrones—stuffed with peppers), cut in halves","1 crushed or chopped garlic clove","1 chopped onion","1 cup beef stock","Salt","Pepper","Gravy powder (as required)"],"steps":["Lay out one slice of veal on worktop; place on it half a slice of ham, quarter egg and 2 olive halves.","Carefully roll up the veal to make a package or roll with everything inside. Use two toothpicks to hold the roll together.","Place rolls on a plate and store in a cool place or fridge.","Fry garlic and onions until soft.","Add stock and two teaspoons of gravy powder and bring to boil.","Carefully place veal rolls into the boiling mixture, being careful not to break them up.","Lower heat and simmer until done. If sauce is too thin add gravy powder till the right consistency is achieved."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARolitos_(Gibraltarian_Beef_Rolls)","pageImageChecked":true},{"title":"Cookbook:Romanian Roasted Eggplant Spread I","name":"Romanian Roasted Eggplant Spread I","ingredients":["Eggplant","Oil","1 medium onion, chopped","Salt"],"steps":["Rub the eggplant with vegetable oil, and prick the skin all over with a fork to make steam vents.","Place eggplant in a pan, and broil or roast in a hot oven until the skin is blackened and the flesh is soft. Let cool.","Cut the eggplant in half lengthwise. Keep the flesh and discard the burnt skin.","Mince the eggplant flesh with a knife to get a purée, keeping the seeds whole. Use a stainless steel or wooden chopper.","Transfer the eggplant to a bowl, and mix in ½–1 tbsp oil per whole eggplant used. Mix in the onion, and season to taste with salt.","Chill in the fridge until serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARomanian_Roasted_Eggplant_Spread_I","country":"Romania","pageImageChecked":true},{"title":"Cookbook:Ropa Vieja (Caribbean Shredded Beef)","name":"Ropa Vieja (Caribbean Shredded Beef)","ingredients":["1 kg boiled beef (preferably flank steak, but any meat with long threads will do)","⅓ cup olive oil","1 onion","3 garlic cloves","1 green bell pepper","1 red bell pepper","1½ cup tomato sauce","1 tsp salt","1 bay leaf","1 cup red cooking wine or beer"],"steps":["Cut the meat in pieces, not too small, not too big. Using a pressure cooker, boil the meat for about 15 minutes. Add a teaspoon of olive oil to the water to avoid foaming; also, add a teaspoon of salt. After boiling the meat, save 1 cup of the broth.","Shred the meat in thin strips using a fork. Chop the onion, cut the peppers in thin strips and mince the garlic cloves.","Sauté the garlic and the onion for a bit in hot oil, then add the peppers, sauté a bit more. Add the meat and the rest of the ingredients, including the cup of broth.","Cook the mix over low heat for 20–30 minutes. Stir a few times. Season to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARopa_Vieja_(Caribbean_Shredded_Beef)","country":"Cuba","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Cubanfood.jpg/960px-Cubanfood.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marc Averette","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Rosemary Garlic Strip Steak","name":"Rosemary Garlic Strip Steak","ingredients":["2 strip steaks","1 ½ tsp minced garlic","2 tbsp olive oil","Salt","Black pepper","2 sprigs rosemary"],"steps":["Rub steaks with garlic on both sides and coat with olive oil.","Sprinkle steaks with salt and black pepper and place on the highest heat you can get with your grill. Place rosemary on top of each steak.","Sear 2–3 minutes per side and move to medium grill temperature. Cook until internal temperature reaches desired \"doneness\".","Let rest 10 minutes; slice thinly across the grain on a bias and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Garlic_Strip_Steak","pageImageChecked":true},{"title":"Cookbook:Rosemary Balsamic Chicken Wings","name":"Rosemary Balsamic Chicken Wings","ingredients":["36 chicken wingettes","1 cup balsamic vinegar","3 sprigs rosemary, finely chopped","2 tbsp salt","1 tbsp black pepper","1 ½ tbsp cayenne pepper","¼ cup paprika","1 tbsp garlic powder","Cornmeal, as needed","Vegetable oil for deep frying"],"steps":["Place chicken in a zip-top plastic bag. Combine remaining ingredients except for oil and cornmeal and refrigerate overnight.","Heat oil to 350°F. Meanwhile, dredge chicken in cornmeal. Fry in batches for 12 minutes. Drain on a cooling rack.","Rest 5 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Balsamic_Chicken_Wings","pageImageChecked":true},{"title":"Cookbook:Rosemary Garlic Pork Roast","name":"Rosemary Garlic Pork Roast","ingredients":["1 boneless pork loin roast","Cider vinegar, as needed","¼ cup chop rub","1 sprig rosemary","5 cloves garlic","Non-stick cooking spray"],"steps":["Generously brush pork with cider vinegar. Apply chop rub, pressing slightly to aid adhesion. Spray with non-stick cooking spray. Refrigerate at least 1 hour.","Place rosemary in the bottom of a roasting pan and place garlic in a circle around it. Place pork on top. Some may wish to be a bit bolder and make slits in the meat to insert the rosemary and garlic into the roast.","Insert an oven-safe probe thermometer into the center and bake at 375°F until internal temperature reaches 145°F.","Remove and let rest for 10 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Garlic_Pork_Roast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Baked_Pork_and_Fennel_Sausages_and_pumpkin_with_rosemary%2C_garlic.jpg/960px-Baked_Pork_and_Fennel_Sausages_and_pumpkin_with_rosemary%2C_garlic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Rosemary Garlic Oil","name":"Rosemary Garlic Oil","ingredients":["½ gallon any flavorless high-smoke point oil, such as canola, grapeseed, peanut, or safflower","6 sprigs rosemary","20 cloves garlic","½ tsp salt"],"steps":["Heat the oil in your tallest largest pot over low heat. Add remaining ingredients and warm for 1 hour.","Strain and keep in an airtight container. Some may want to keep this in the refrigerator, others may not."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Garlic_Oil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Olive_Oil_with_garlic%2C_rosemary_and_oregano_La_Tagliatella_-_Lisbon_%2852742523764%29.jpg/960px-Olive_Oil_with_garlic%2C_rosemary_and_oregano_La_Tagliatella_-_Lisbon_%2852742523764%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haydn Blackey from Cardiff, Wales","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Rosemary Grilled Salmon Steaks","name":"Rosemary Grilled Salmon Steaks","ingredients":["5 ea. 3-ounce salmon steaks","1 tbsp canola oil","1 tbsp apple cider vinegar","1 rosemary sprig","2 tsp black pepper"],"steps":["Combine the oil, vinegar, rosemary, and pepper. Add salmon steaks, and marinate for 15 minutes.","Place the steaks on a hot grill, cooking on each side for 3 minutes until flaky."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_Grilled_Salmon_Steaks","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Flame_grilled_salmon_steaks_%28herb_marinade_recipe%29.jpg/960px-Flame_grilled_salmon_steaks_%28herb_marinade_recipe%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"woodleywonderworks","licence":"CC BY 2.0"},{"title":"Cookbook:Rosehip Tea","name":"Rosehip Tea","ingredients":["Rosehips","Sweetener (optional)"],"steps":["Boil the rosehips in water for at least 10 minutes, using 2 tbsp rosehips per pint of boiling water. In order for the flavor to fully expand into the water and make the best quality tea, the hips must expand, split, and let the water get at the seeds within.","Let cool for a moment, and add sweetener if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosehip_Tea","pageImageChecked":true},{"title":"Cookbook:Rosemary and Citrus Cordial","name":"Rosemary and Citrus Cordial","ingredients":["1 red grapefruit, scrubbed","3 lemons, scrubbed","¼ cup (20 g/0.7 oz) rosemary","piece ginger, sliced thinly","⅔ cup () superfine sugar","1 cup (250 ml/8.5 fl oz) water","Fizzy water (optional)","Whiskey (optional)"],"steps":["Using a peeler, remove long strips of peel from grapefruit and 2 of lemons. Be careful not to remove any of white pith.","Put the peels into a saucepan. Juice the lemons and grapefruit, and add the juice to the pan.","Using a rolling pin, roll over the rosemary sprigs a few times on a chopping board to release the oils.","Add the rosemary to the pan with ginger, sugar, and water.","Heat for 5 minutes over a low-medium heat, stirring occasionally, to dissolve the sugar.","Reduce the heat to low and cook for 15 minutes until you get a slightly thick syrup. Leave it to cool, then use immediately or chill overnight to develop the flavors.","Strain the cordial syrup through a sieve into a bowl or jug. Transfer to a bottle.","To use, mix 1–2 tablespoons of cordial into ⅔ cup () of fizzy water to make a soda, or add to boiling water with 2 tablespoons of whiskey to make a hot toddy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosemary_and_Citrus_Cordial","pageImageChecked":true},{"title":"Cookbook:Rooibos Tea","name":"Rooibos Tea","ingredients":["Rooibos teabags","Fresh or powdered milk","Water","Brown sugar"],"steps":["Pour the water in the kettle and let it boil.","Put the teabag in a cup, and pour the hot water in the cup.","Stir in 1 teaspoon of brown sugar, then 1 teaspoon milk.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARooibos_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Frisch_aufgebr%C3%BChter_Rooibos.jpg/960px-Frisch_aufgebr%C3%BChter_Rooibos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"soultea.de/André Helbig","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Roman Sauce II","name":"Roman Sauce II","ingredients":["1 onion, chopped","Butter","Flour","1 lemon, zested and juiced","1 bouquet of herbs","1 pinch nutmeg","A few stoned raisins","Pine nuts or almonds, shredded","1 tbsp burnt sugar","Espagnole sauce"],"steps":["Fry the onion slightly in butter and a little flour.","Add the lemon juice and a little of the zest, herbs, nutmeg, raisins, almonds or pinocchi, and burnt sugar.","Add this to a good Espagnole sauce, and warm it up in a bain-marie."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoman_Sauce_II","pageImageChecked":true},{"title":"Cookbook:Romanian Roasted Eggplant Spread II","name":"Romanian Roasted Eggplant Spread II","ingredients":["2 ea. (1–1&frac12; pounds) medium-large eggplant (any variety)","½ large or 1 medium onion, finely diced or grated","3 tablespoons sunflower oil","½ tsp salt","1–2 tablespoons mayonnaise (optional)"],"steps":["Roast the eggplants. This can be done in a variety of ways, but the flesh should be fully cooked and the skin should be burned and falling off easily. An effective method is to prick the eggplants and place them in a preheated 400 °F oven until the skin is charred and a fork easily pierces the vegetable all the way through.","Skin the the eggplants—the skin should come off easily by hand. Use the back of a table knife to scrape off any residual eggplant from the skin once the skin is removed—this portion of eggplant retains the smoky flavor and should not be discarded.","Finely chop or blend the eggplant flesh. The consistency should be smooth, like a purée.","Transfer the eggplant to a bowl, and mix in the other ingredients. The amounts can be adjusted for taste.","Chill in the fridge until serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARomanian_Roasted_Eggplant_Spread_II","country":"Romania","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Salat%C4%83_de_vinete.jpg/960px-Salat%C4%83_de_vinete.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacha47","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Rosół (Polish Meat Soup)","name":"Rosół (Polish Meat Soup)","ingredients":["1 chicken","1 onion","1 small leek","2 carrots, peeled and sliced lengthwise","½ celery root","2–3 sprigs green celery","1–2 parsley roots","1 bunch of parsley","Salt","Pepper","⅛ sweet cabbage","Garlic, to taste","Bay leaf, to taste","Juniper seeds","Dried wild mushrooms","Allspice, to taste"],"steps":["Quarter the chicken and place in a stock pot with ~1.5 cold water. Do not add salt at this time, as this may harden some meats. Bring to a boil on high heat, then simmer for 30–45 minutes. At this time, remove (skim) the surface flotsam (a mix of protein and some fat).","Add peeled garlic clove, carrots, celery root, parsley root similarly prepared, and other vegetables previously washed.","Sauté onion halves in minimal oil to caramelize the flesh. Add to the soup. Omitting this step will result in a clearer, less-yellow product.","Simmer on low heat for approx 2 hours or more. Rosó&#322; should not boil, as this will result in a cloudy consistency.","Season to taste with salt, pepper, bay leaf, allspice, juniper seeds, dried wild mushrooms, etc.","Continue simmering. You may skim fat off the surface, if so desired (traditionally it should be as fat as possible)","Remove cabbage, parsley, celery root and any \"undesired\" vegetables. Carrots are usually left in and served with the broth.","Serve hot with noodles and fresh parsley. Individuals may season with maggi, soy sauce, freshly ground black pepper and/or chilli flakes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARos%C3%B3%C5%82_(Polish_Meat_Soup)","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Ros%C3%B3%C5%82_z_makaronem.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TastingPoland","licence":"CC BY 3.0"},{"title":"Cookbook:Rum Balls","name":"Rum Balls","ingredients":["1 cup ground vanilla wafer cookies","1 cup pecan crumbs","1 cup powdered sugar","2 tbsp Dutch-processed cocoa powder","1½ tbsp light corn syrup","¼ cup apple juice","Powdered sugar and pecan crumbs, for coating"],"steps":["Combine ingredients.","Shape approximately 1 tbsp of dough into balls, approximately 1 inch in diameter.","Coat in powdered sugar or pecan crumbs. For best results, let age for a week or so in a tin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARum_Balls","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7b/Rum_balls_%28KIKU-YA%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"逃亡者","licence":"Public domain"},{"title":"Cookbook:Rugelach","name":"Rugelach","ingredients":["2 cups (260 g) all-purpose flour","½ cup (65 g) plus 4 tsp white granulated sugar","1 tsp cinnamon","½ tsp salt","1 cup loosely packed golden raisins, chopped","1 ¼ cups walnuts (¼ lb), finely chopped","16 tbsp (2 sticks) unsalted butter, softened","8 oz (220 g) cream cheese, softened","1 cup apricot jam or raspberry jam","Milk to brush"],"steps":["Whisk flour and salt in a medium bowl.","Beat butter and cream cheese in a large bowl with a mixer until well combined.","Stir in flour until the contents is the consistency of dough.","Roll the dough into a ball and wrap in plastic; flatten into a 5 x 7 inch (12 x 17 cm) rectangle.","Refrigerate for 12–24 hours.","Line a large shallow baking pan with parchment paper. Preheat oven to 350°F (180°C).","Cut the chilled dough into 4 even pieces, and return all but 1 to the fridge in plastic wrap. Roll the remaining piece into a 12 x 8 inch (30 x 19 cm) rectangle on a floured surface with a floured rolling pin (to prevent sticking).","Put the flattened dough on parchment paper, and then return to the fridge to chill while you repeat the flattening process on all other dough quarters.","After you are done flattening the dough, return the last piece to the fridge.","Whisk the ½ cup sugar with cinnamon in a medium bowl.","Take one dough quarter out of the fridge and spread ¼ cup of the jam over the dough with a spatula. Over the dough, scatter ¼ cup of raisins and then walnuts, finally 2 tablespoons of the whisked cinnamon sugar.","Roll the dough quarter up into a tight cylinder. Place the dough cylinder seam-side down in the baking pan and close and tuck the ends.","Repeat the same process with the other 3 dough rectangles.","Finish the cylinders by brushing with milk, sprinkle each with a teaspoon of sugar. Using a large knife, score the dough cylinders with ¾ inch (2 cm) deep cuts, at one inch intervals.","Bake at 350°F (180°C) for 45–50 minutes.","Take out of the oven, cool in the pan on a wire rack for 30 minutes. Transfer cylinders to a cutting board and cut slices from the cylinders to make rugelach."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARugelach","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Rugelach.jpg/960px-Rugelach.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Douglas W. Jones","licence":"Public domain"},{"title":"Cookbook:Rosto","name":"Rosto","ingredients":["1 kg pork loin","2 carrots","4 potatoes, cut in quarters","1 onion, chopped","½ kg penne or macaroni pasta","¼ kg mushrooms","½ kg fresh tomatoes","1 tin ‘tomate triturado’ (tomato paste, or three peeled, de-seeded and puréed tomatoes)","Salt","Pepper","1 garlic clove","Olive oil (for frying)","White wine","Sugar to taste","Grated cheese (Edam or Parmesan)"],"steps":["Fry crushed garlic clove and chopped onions until soft.","Add tomatoes; fry for 5 minutes, then add pork loin and brown until sealed.","Add tin of tomate triturado and a dash of white wine.","Add potatoes and carrots, then cook until meat, potatoes and carrots are done.","Add the mushrooms about 10 minutes before the end.","Add salt, pepper and sugar to taste.","Boil the macaroni until al dente.","Remove the meat from the stew and slice.","Serve meat, potatoes and pasta on same plate, pouring sauce over pasta and topping with grated cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosto","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a4/EliseuVisconti-D304-Nu_e_rosto_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Eliseu Visconti","licence":"Public domain"},{"title":"Cookbook:Royal Icing","name":"Royal Icing","ingredients":["2 large egg whites","⅛ teaspoon cream of tartar","2 ½ cups (300 g / 11 oz) confectioners' sugar","Liquid or paste food coloring"],"steps":["In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.","Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.","Gradually add the confectioners' sugar with the mixer on low.","Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoyal_Icing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Lemon_shortbread_cookies_with_lemon_royal_icing.jpg/960px-Lemon_shortbread_cookies_with_lemon_royal_icing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"S. Mitchell","licence":"CC BY 2.0"},{"title":"Cookbook:Rosti (Swiss Potato Patties)","name":"Rosti (Swiss Potato Patties)","ingredients":["1 potato (either washed or peeled)","1 tbsp vegetable oil"],"steps":["Grate the potato into a dish, and squeeze out the excess moisture, discarding the liquid.","Split the mixture into two even piles.","Pour the oil into a frying pan and heat moderately.","Place the two piles separately onto the pan, pushing down on top of them with a spatula in order to ensure that the piles stay intact.","Fry until the underside is golden brown, then carefully flip and cook the other side.","Add salt and pepper to taste, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARosti_(Swiss_Potato_Patties)","country":"Switzerland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/60/Geriebene_Kartoffeln_f%C3%BCr_R%C3%B6sti_in_Sch%C3%BCssel.jpg/960px-Geriebene_Kartoffeln_f%C3%BCr_R%C3%B6sti_in_Sch%C3%BCssel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Poupou l'quourouce","licence":"CC BY 4.0"},{"title":"Cookbook:Roz bel Laban (Egyptian Rice Pudding)","name":"Roz bel Laban (Egyptian Rice Pudding)","ingredients":["1 cup rice, preferably short-grain","4 cups milk","½ cup granulated sugar","1 teaspoon vanilla extract","¼ teaspoon ground cinnamon","1 pinch of ground nutmeg","1 pinch of salt","Pistachios or almonds, chopped (for garnish)"],"steps":["Rinse the rice under cold water until the water runs clear. Drain well.","In the saucepan, combine the rinsed rice, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir well to combine the ingredients.","Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pan.","Reduce the heat to low and let the mixture simmer uncovered, stirring occasionally, for about 30–40 minutes or until the rice is tender and the mixture thickens to a creamy consistency.","Remove the saucepan from the heat and let the roz bel laban cool for a few minutes.","Once the pudding has cooled slightly, divide it between serving bowls or cups.","If you prefer to enjoy the pudding warm, it can be served immediately. If you prefer it chilled, refrigerate the pudding for at least 2 hours or until it is cold and set.","Before serving, garnish with chopped pistachios or almonds for added texture and flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoz_bel_Laban_(Egyptian_Rice_Pudding)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Rujak Cingur (Indonesian Cow Snout Salad)","name":"Rujak Cingur (Indonesian Cow Snout Salad)","steps":["Prepare all the ingredients in advance.","To make the sauce, grind the fried peanuts, garlic, chiles, palm sugar, terasi, and salt together until smooth.","Add the petis suace and tamarind water as needed. Mix until well blended.","Arrange all the ingredients for assembly onto a serving plate, starting with the cingur, then water spinach, bean sprouts, cucumber, tempeh, tofu, and rice cake.","Drizzle the sauce over the ingredients, and top with the crackers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARujak_Cingur_(Indonesian_Cow_Snout_Salad)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e0/Rujak_Cingur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gunkarta at English Wikipedia","licence":"CC BY 3.0"},{"title":"Cookbook:Roti Jala (Malaysian Lacy Pancakes)","name":"Roti Jala (Malaysian Lacy Pancakes)","ingredients":["4 cups wheat flour","3 cups water","2 standard eggs","2 tsp fine salt","A few drops of food coloring (desired color; optional)"],"steps":["Combine all the ingredients in a blender, and blend until you get a well-combined batter. Over-blending will produce excess foam.","Let the batter rest for 30 minutes.","Transfer the batter to a squeeze-bottle with a nozzle (see notes).","Heat a skillet over medium-high heat.","If necessary, use a paper towel to lightly grease the pan with some oil.","Use the squeeze bottle to drizzle batter over the surface of the pan in a swirling, lacy pattern.","Let the pancake cook just until dry—avoid excessive coloration.","Remove from the pan, transfer to a plate, and roll or fold up.","Repeat the cooking process until you have used up all the batter.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARoti_Jala_(Malaysian_Lacy_Pancakes)","country":"Malaysia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Roti_jala_penang.JPG/960px-Roti_jala_penang.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0","pageImageChecked":true},{"title":"User:Royalesignature/Obe Ata (Yoruba Pepper Stew)","name":"User:Royalesignature/Obe Ata (Yoruba Pepper Stew)","ingredients":["Fresh tomatoes","Fresh habanero pepper (ata rodo)","Red bell peppers (tatashe)","Onions","Palm oil","Vegetable oil","Locust beans (iru)","Salt","Stock cube","Assorted meat or fish"],"steps":["Blend tomatoes, peppers, and onions roughly.","Heat palm oil and vegetable oil, then pour in the blended mix.","Fry for 15–20 minutes until reduced.","Add iru, seasoning, and protein.","Simmer until oil rises to the top.","Serve with rice, yam, or bread."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FObe_Ata_(Yoruba_Pepper_Stew)","pageImageChecked":true},{"title":"User:Royalesignature/Efo Riro (Yoruba Vegetable Soup)","name":"User:Royalesignature/Efo Riro (Yoruba Vegetable Soup)","ingredients":["Fresh spinach or efo shoko","Palm oil","Pepper mix (tomatoes, tatashe, ata rodo)","Onions","Locust beans (iru)","Assorted meat","Stock fish","Crayfish","Salt and seasoning"],"steps":["Blend pepper mix and set aside.","Heat palm oil, add iru and onions.","Add blended pepper and fry well.","Add meats and stock fish.","Stir in vegetables and cook briefly.","Serve with pounded yam or eba."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FEfo_Riro_(Yoruba_Vegetable_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Pounded_yam_with_vegetable_soup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Halima Waziri","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"User:Royalesignature/Gbegiri (Yoruba Bean Soup)","name":"User:Royalesignature/Gbegiri (Yoruba Bean Soup)","ingredients":["Brown beans/White beans","Palm oil","Pepper","Onions","Salt","Stock cube"],"steps":["Boil beans until soft.","Blend into a smooth paste.","Cook with pepper and palm oil.","Add seasoning and simmer.","Serve with amala and ewedu."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FGbegiri_(Yoruba_Bean_Soup)","pageImageChecked":true},{"title":"User:Royalesignature/Ikokore (Ijebu Water Yam Porridge)","name":"User:Royalesignature/Ikokore (Ijebu Water Yam Porridge)","ingredients":["Water yam","Palm oil","Dried fish","Crayfish","Pepper","Onions"],"steps":["Grate water yam into paste.","Prepare pepper sauce with palm oil.","Add fish and seasoning."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FIkokore_(Ijebu_Water_Yam_Porridge)","pageImageChecked":true},{"title":"User:Royalesignature/Ojojo (Yam Fritters)","name":"User:Royalesignature/Ojojo (Yam Fritters)","ingredients":["Water yam","Pepper","Onions","Salt","Palm oil","Meat (Optional)","Fish (Optional)"],"steps":["Grate yam and mix with pepper and onions.","Heat oil.","Scoop mixture into oil.","Fry until golden brown.","Serve hot."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FOjojo_(Yam_Fritters)","pageImageChecked":true},{"title":"User:Royalesignature/Ebiripo (Cocoyam Pudding)","name":"User:Royalesignature/Ebiripo (Cocoyam Pudding)","ingredients":["Cocoyam","Palm oil","Crayfish","Pepper","Salt"],"steps":["Grate cocoyam.","Mix with oil and spices.","Wrap in leaves.","Steam until cooked.","Serve with sauce."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FEbiripo_(Cocoyam_Pudding)","pageImageChecked":true},{"title":"User:Royalesignature/Obe Eja Tutu (Nigerian Fresh Fish Stew)","name":"User:Royalesignature/Obe Eja Tutu (Nigerian Fresh Fish Stew)","ingredients":["Fresh fish","Tomatoes","Pepper","Onions","Palm oil"],"steps":["Prepare pepper mix.","Heat oil and cook mixture.","Add fish gently.","Simmer without breaking fish.","Serve with yam or rice."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FObe_Eja_Tutu_(Nigerian_Fresh_Fish_Stew)","country":"Nigeria","pageImageChecked":true},{"title":"User:Royalesignature/Adalu (Beans and Corn Porridge)","name":"User:Royalesignature/Adalu (Beans and Corn Porridge)","ingredients":["Beans 3 cups (brown)","Corn 3 cups fresh corn","Palm oil 2-3 cooking spoons","Pepper (to your taste)","Cookbook:Onions 2 piece (red)","Cookbook:Crawlfsih 2 tablespoons ground","2 small seasoning cubes","Vegetable (Optional)","Salt (to your taste)"],"steps":["Boil 3 cups of beans and 3 cup of corn together for 40 minutes.","Add red pepper mix it together then add Plam oil.","Season and simmer.","Serve hot."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FAdalu_(Beans_and_Corn_Porridge)","pageImageChecked":true},{"title":"User:Royalesignature/Obe Egusi (Yoruba Style)","name":"User:Royalesignature/Obe Egusi (Yoruba Style)","ingredients":["Ground egusi","Palm oil","Pepper","Vegetables (Optional)","Meat or fish"],"steps":["Cook pepper mix in oil.","Add egusi paste.","Add protein and seasoning.","Add vegetables last.","Serve with swallow."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FObe_Egusi_(Yoruba_Style)","pageImageChecked":true},{"title":"User:Royalesignature/Nigerian Yam Porridge","name":"User:Royalesignature/Nigerian Yam Porridge","steps":["Put the yam in a clean bowl, and run under clean running water to wash them.","Peel and cut yam into chunks","Boil water in a pot, and add the yam. Boil for 30 minutes.","Add the chopped onion, palm oil, and bouillon cube to a pot. Cover with water, and simmer until the yam are tender.","Blend the crayfish, tomatoes, and pepper into a smooth paste.","Heat a pan. Add the tomato paste, panla fish, and salt/bouillon to taste. Fry for 5–7 minutes.","When the yam are soft and the water is reduced, stir in the fried paste and panla fish. Cook for 5–6 minutes.","Serve the yam porridge with pap (ogi), plantain (dodo), and/or bread."],"url":"https://en.wikibooks.org/wiki/User%3ARoyalesignature%2FNigerian_Yam_Porridge","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Saffron Rice and Beans","name":"Saffron Rice and Beans","ingredients":["½ cup olive oil","1 tablespoon curry powder","1 small potato, sliced extremely thin","1 big onion, cut into chunks or sliced thin","2–3 red bell peppers, sliced","1–3 tomatoes, cut into cubes or slices","5–10 cloves garlic","2 tablespoon pine nuts","1 tablespoon caraway","1–3 tablespoon ground oregano","1–2 tablespoon ground chile or chile powder","1 tablespoon paprika","1–2 pinch(es) saffron","1 tablespoon cumin","1 cup basmati rice","½ cup red wine","1 cube vegetarian bouillon","1 can black beans","Cheese (Parmesan or cotija work best)"],"steps":["Heat the olive oil in a very large saucepan.","When oil is hot, add curry powder, potatoes, onions, red peppers, and tomatoes. Stir and fry until potatoes are nearly done.","Reduce heat, then stir in crushed garlic, pine nuts, caraway, half the dried oregano, and chili powder.","In a separate pot (with a lid) bring 1 ¾ cup water to a boil.","While waiting for water to boil, make a rice spice mix from paprika, pinch of saffron, cumin, and remaining oregano.","Mix rice spice mix with basmati rice.","When water has begun to boil, reduce heat, add rice and rice spice mix. Cover and simmer for 10 minutes.","Add wine and bouillon cube to the tomato mixture, stir, and turn the heat to low. Simmer, stirring occasionally, while the rice is cooking.","Let rice simmer for another 10 minutes, then remove from the heat.","When the contents of the saucepan appear to be frying again instead of simmering, stir in the rice.","When liquid is absorbed by rice, stir in the beans.","Turn off heat and serve with cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaffron_Rice_and_Beans","pageImageChecked":true},{"title":"Cookbook:Sachertorte","name":"Sachertorte","ingredients":["6 eggs, separated","½ cup (120 ml) white granulated sugar","1 cup (240 ml) flour","1 cup (240 ml) confectioner's sugar","9 tbsp (135 ml) butter","1 tsp (4 ml) vanilla extract","4 ½ oz (130 g) dark chocolate"],"steps":["Butter a 9 in (22 cm) pan and line bottom with parchment paper. Preheat oven to 325°F (163°C or Gas Mark 3).","Melt chocolate in microwave, remove, and let cool, while stirring often.","Beat butter in mixer, then, on low, add confectioners sugar. Return to high, beat for 2 more minutes, beat in egg yolks one at a time, then add chocolate and vanilla.","Whisk egg whites and granulated sugar together in a bowl. Stir 1 quarter of it into the chocolate mix, then fold in the rest.","Sift half the flour into mixture, fold in, and repeat with remaining flour.","Spread evenly in pan, then bake for about 45 minutes.","Let cool 10 minutes, then remove from pan.","Glaze and frost cake to your liking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASachertorte","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Sachertorte_DSC03027_retouched.jpg/960px-Sachertorte_DSC03027_retouched.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)","name":"Rumaki (Bacon-wrapped Chicken Liver and Water Chestnut)","steps":["Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for at least ½ hour.","Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon piece, wrap, and secure with a toothpick.","Place the rumaki on a broiler pan or shallow baking pan and broil, about 5–6 inches from the heat, until the bacon is crisp, about 10–15 minutes. Or, you may bake the appetizers in a 375°F oven for 20–25 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARumaki_(Bacon-wrapped_Chicken_Liver_and_Water_Chestnut)","pageImageChecked":true},{"title":"Cookbook:Saffron Sweet Rice","name":"Saffron Sweet Rice","ingredients":["1 ½ cups rice (basmati is preferred)","1 tsp salt","1 large scoop (⅛ tsp) saffron (expensive but worth it!)","½ cup white granulated sugar","½ cup raisins or currants","¼–½ cup slivered almonds, toasted if desired"],"steps":["Wash rice and add enough water cover rice with water equal to the depth of the rice.","Add salt, saffron, sugar, raisins.","Cook over high heat until water disappears and steam is rising from holes in the surface of the rice.","Reduce heat to warm.","Add almonds.","Cover tightly and let stand for 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaffron_Sweet_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Saffron_Rice_or_Basmati_Rice_Kesari_Bath.png/960px-Saffron_Rice_or_Basmati_Rice_Kesari_Bath.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manjeshwari poet mysore","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Saffron Rice","name":"Saffron Rice","ingredients":["1 cup long-grain rice (basmati preferred)","½ teaspoon saffron threads","2 cups chicken stock","6 tablespoons oil or ghee","½ cup minced celery","1 inch piece of cinnamon stick or equivalent ground cinnamon","2 cloves","1½ tablespoons brown sugar","1½ tablespoons molasses","1 teaspoon salt","1 pinch of ground coriander","1 pinch of ground cardamom"],"steps":["Wash the rice in cool water until the water runs absolutely clear.","Place the saffron threads in a teaspoon or tablespoon of boiling water to soak.","Heat the oil, cinnamon, and cloves in a heavy saucepan.","Add the celery to the saucepan.","Add the rice to the saucepan; stir for 5 minutes and/or until the grains are golden.","Add the stock, sugar, molasses, salt, coriander, and cardamom.","Stir to dissolve the sugar.","Bring to a boil, then reduce to a low simmer.","Add the saffron mix, both water and threads, stirring gently.","Cover and cook 25 minutes, or until rice is tender and the liquid absorbed.","Fluff with a fork."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaffron_Rice","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Saffron_Rice_or_Basmati_Rice_Kesari_Bath.png/960px-Saffron_Rice_or_Basmati_Rice_Kesari_Bath.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manjeshwari poet mysore","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Russian Tea","name":"Russian Tea","ingredients":["1 cup (250 ml) powdered orange flavor drink mix (e.g. Tang brand)","1 cup (200 g) white granulated sugar","½ cup (125 ml) instant tea","1 tsp ground cinnamon","1 tsp ground cloves","1 tsp mixed spices","1 pinch nutmeg"],"steps":["Mix together thoroughly all ingredients.","Store in an airtight container.","Add 2–3 teaspoons to 1 cup of hot water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARussian_Tea","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Russian_Tea_Room.jpg/960px-Russian_Tea_Room.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LH (talk)","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Rum Truffles","name":"Rum Truffles","ingredients":["8 oz semi-sweet chocolate","½ cup powdered sugar","¾ stick of butter","2 egg yolks","3 tbsp rum"],"steps":["Mix by hand. Cream butter with sugar then add egg yolks and finally the rum. Soften the chocolate in a double boiler (don't let the inner pan touch the water in the outer pan) or a microwave.","Combine the melted chocolate with butter mixture, and beat with a spoon for about 5 minutes.","Refrigerate overnight.","Form into balls using a plastic bag as a mitt. Roll the balls in chopped nuts or chocolate sprinkles, powdered sugar, or anything else.","Store in refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARum_Truffles","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bd/Tuckered_Out_Truffles_%29_%285277654079%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Trish Hamme from Reno , Nevada, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Rye Bread","name":"Rye Bread","ingredients":["1500 g rye flour","1000 g cracked rye seeds","5 tsp salt","About 2 L water","300 ml sourdough starter"],"steps":["Mix the salt with the rye flour in a big bowl.","Add 1.8 L of the water and mix it.","Mix in the sourdough starter. The result should be wet enough to flow very slowly.","Cover it with a cloth and let it rise for at 12–30 hours as convenient. Then add the cracked rye seeds.","If the resulting dough feels dry, add a bit of water. The result should be just dry enough to retain an approximate shape, but no drier.","Take out 300 ml of dough to act as the starter next time you make this recipe.","Butter 3 bread forms and put the dough into it, forcing it into all corners with a spoon. Then using a fork, make deep holes as close as you can all over the bread.","Let it rise for 5–10 hours, and then bake it for about 90 minutes at about 180°C.","Let the bread cool for 15 minutes, and then tip them out to cool further on a table.","The loaves can keep for about a week in a plastic bag. Do not refrigerate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARye_Bread","country":"Denmark","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Rugbr%C3%B8d_Rye-bread.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mogens Engelund","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sachertorte (Original Version)","name":"Sachertorte (Original Version)","steps":["Preheat the oven to 275°F (140°C).","Beat butter until creamy.","Melt chocolate. Add sugar and chocolate to butter; stir.","Add egg yolks one at a time. Add flour. Fold in egg whites. Grease and butter 8–9-inch cake tin. Pour mixture in.","Bake in oven about 1 hour. Test with toothpick or straw. Remove to a board; cool.","Cook sugar and water to a thin thread.","Melt chocolate in top of double boiler.","Add sugar syrup gradually to chocolate. Stir constantly until icing coats the spoon.","Cut the top off of cake and turn bottom up.","Heat apricot jam slightly and spread over cake. Cover with the chocolate icing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASachertorte_(Original_Version)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Original_sacher_torte_seal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fooding Around","licence":"CC BY 2.0"},{"title":"Cookbook:Russian Salad","name":"Russian Salad","ingredients":["1 cup frozen corn","1 cup frozen diced carrots","1 cup peas","1 cup potatoes","½ cup diced cucumber pickles","2 cups mayonnaise","Salt"],"steps":["Boil together the vegetables, then drain and transfer to a bowl.","Add the diced pickles and cool to room temperature.","Add the mayonnaise, and stir until uniformly mixed.","Finish by seasoning with some salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARussian_Salad","country":"Armenia","pageImageChecked":true},{"title":"Cookbook:Sai Bhaji (Sindhi Vegetable Curry)","name":"Sai Bhaji (Sindhi Vegetable Curry)","ingredients":["150 g dried chana dal","1 tbsp minced ginger","3–4 chiles, chopped","Oil","3 small bunches fenugreek leaves, finely chopped","2 bunches spinach, finely chopped","Small amount of soy leaves, finely chopped","2 average-size tomatoes, chopped","2 eggplants, chopped","2 potatoes, chopped","8–10 ea. okra","50 cloves garlic, minced","Salt to taste","2 pinches turmeric powder","1 tbsp red chile powder"],"steps":["Soak the chana dal overnight. Drain and transfer dal to a pot.","Add the ginger and chiles to the dal. Cover with water, and boil for at least 5 minutes until tender. Drain.","Heat the oil in a pan. Add the fenugreek leaves, spinach, soy leaves, tomatoes, eggplant, potatoes, and okra. Cook until the greens are well-wilted.","Fry the garlic in some oil until golden. Stir in the salt, turmeric, and chile powder.","Stir the garlic and dal into the vegetables.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASai_Bhaji_(Sindhi_Vegetable_Curry)","pageImageChecked":true},{"title":"Cookbook:Rwandan Goat Brochette","name":"Rwandan Goat Brochette","ingredients":["2 pounds goat meat, cut into 1-inch cubes","1 onion, finely chopped","4 cloves of garlic, minced","2 tablespoons vegetable oil","1 teaspoon paprika","1 teaspoon cayenne pepper","1 teaspoon black pepper","1 teaspoon salt","Juice of 1 lemon"],"steps":["In a mixing bowl, combine the chopped onion, minced garlic, vegetable oil, paprika, cayenne pepper, black pepper, salt, and lemon juice. Stir well to create a marinade.","Add the goat meat cubes to the marinade and mix until the meat is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight for best results.","Preheat your grill or barbecue to medium-high heat.","Thread the marinated goat meat cubes onto the skewers, leaving a little space between each cube.","Place the skewers on the preheated grill and cook for about 15–20 minutes, turning occasionally, until the meat is cooked to your desired level of doneness and nicely charred.","Remove the skewers from the grill and let them rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ARwandan_Goat_Brochette","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Sadza (Zimbabwean Corn Porridge)","name":"Sadza (Zimbabwean Corn Porridge)","ingredients":["4 cups water","2 cups white maize meal (cornmeal or maize flour)","1 cup cold water","Salt to taste"],"steps":["Bring the water to a boil in a large pot.","In a separate bowl, mix the maize meal with the cold water. Stir until you have a smooth, lump-free paste.","Once the water in the pot is boiling, gradually add the maize paste into the boiling water while stirring continuously. This is crucial to prevent lumps from forming.","Continue stirring the mixture vigorously with a wooden spoon or spatula. It will start to thicken.","After a few minutes of stirring, reduce the heat to low.","Cover the pot with a lid and let the sadza simmer on low heat for about 20–30 minutes. Stir occasionally to prevent it from sticking to the bottom of the pot.","Add more water or maize meal as needed to achieve your desired consistency. Some prefer a thick, stiff sadza, while others like it softer.","Season with salt to taste and continue to cook for another 5–10 minutes, stirring occasionally.","Once the sadza has reached your preferred consistency and is cooked through, remove it from the heat. It should be smooth, stiff, and free from any raw taste of maize."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASadza_(Zimbabwean_Corn_Porridge)","country":"Zimbabwe","pageImageChecked":true},{"title":"Cookbook:Salsa (recipe)","name":"Salsa (recipe)","ingredients":["1 can (14–16 oz) of peeled, diced tomatoes","1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)","3–6 fresh serrano chili peppers (the more the spicier; start with 3)","½ fresh finely chopped onion","1 tsp salt","1 pinch of pepper and/or garlic to taste (optional)"],"steps":["Add onion to blender.","Wash and chop the cilantro, removing only the very bottom of the stem. Add to blender.","Wash and chop the chile peppers, then add to blender.","Open the canned tomatoes, add to blender.","Add the salt.","Blend slowly, to thoroughly mix ingredients; do not completely blend.","Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalsa_(recipe)","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Corn-jicama_salsa_%283592920470%29.jpg/960px-Corn-jicama_salsa_%283592920470%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"Cookbook:Salsa (Fermented)","name":"Salsa (Fermented)","ingredients":["1 kg (2 lb) fresh tomatoes","1 large capsicum (bell pepper)","3–6 fresh chiles","1 fresh red onion","3–4 cloves of garlic","1 bunch of fresh cilantro (coriander leaf, Chinese parsley)","1–2 teaspoons non-iodised salt","spices to taste (optional)"],"steps":["Clean and dry a large (1 litre) preserves jar and a large bowl","Dice the tomatoes","Quarter and slice the capsicum","Finely slice the chilis, removing the seeds if you prefer. Make sure to wash your hands right after cutting the chilis, and DO NOT touch your eyes or face for some time after handling the chilis—if you do, the chili juice residue could cause a very painful burning sensation.)","Peel and chop the onion and garlic finely. Roughly chop the cilantro.","Mix all ingredients together in the bowl with salt and (optional) spices; mix well!","Pack tightly into the jar, leaving 1 cm space at the top.","Cover the jar with a cloth or cling-wrap. Sit the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess. Leave to ferment at room temperature.","The salsa will be fermented in 2–3 days, depending on the climate. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to the refrigerator. It will last well in the fridge, but will continue to slowly ferment, getting more sour as time passes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalsa_(Fermented)","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b6/Salsa_ferment.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Webaware","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Salsa Fresca","name":"Salsa Fresca","ingredients":["2 garlic cloves","4 jalapeño chilis, sliced in half, seeded, and veined","1 medium onion","¼ cup cilantro leaves","2 large, or 6 small tomatoes, cored"],"steps":["Chop the ingredients in order listed.","If using food processor or blender, drop in with the blades running, but avoid liquefying the tomatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalsa_Fresca","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/b/be/Salsa_mexicana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hajor","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Salade Frisee","name":"Salade Frisee","ingredients":["16 cups (loosely packed) frisee","About ½ cup Champagne Vinaigrette","8 goat cheese cakes","Crumbled crisp bacon pieces, for garnish"],"steps":["In a large mixing bowl, toss frisee with the Champagne Vinaigrette.","Divide salad among 8 salad plates.","Top each salad with a goat cheese cake.","Garnish with crumbled bacon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalade_Frisee","pageImageChecked":true},{"title":"Cookbook:Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)","name":"Salt Cod and Potato Casserole (Bacalhau à Gomes de Sá)","ingredients":["2 lb (900 g) salt cod","1 cup olive oil","4 medium-sized onions","1 tsp garlic, finely-chopped","6 medium-sized potatoes","20 pitted black olives","6 hard-boiled eggs, sliced","2 tbsp parsley, finely chopped"],"steps":["Starting the day before, soak the salt cod, refrigerated, in a container of water for 16–24 hours, changing the water 3–4 times.","Drain and rinse the cod. Place in a saucepan and fill with water to cover the fish by 1 inch (2.5 cm). Bring to a boil and then simmer for about 20 minutes until the fish flakes easily when tested with a fork. Drain thoroughly and flake the fish coarsely, removing any skin or bones with a paring knife. Set aside.","Boil the potatoes in their skins until easily pierced with a fork or skewer but not soft. Drain, cool and peel. Slice into ¼-inch (6 mm) slices. Set aside.","In a heavy frying-pan, heat a ½ cup of olive oil over medium high heat for two minutes. Add the sliced onion and sauté for about 6–7 minutes until the onions are translucent and slightly brown. Stir in the garlic and remove from the heat.","To assemble, lay half the potatoes in the bottom of a casserole. Cover them with half the cod and then half the onion. Repeat with the rest and drizzle the rest of the olive oil over the top.","Bake for about 20 minutes in a 400°F/200°C oven until the top is lightly browned.","Garnish with olives and hard-boiled egg slices. Sprinkle with parsley.","Serve from the casserole with a cruet of olive oil and port vinegar on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalt_Cod_and_Potato_Casserole_(Bacalhau_%C3%A0_Gomes_de_S%C3%A1)","country":"Portugal","pageImageChecked":true},{"title":"Cookbook:Salmon Spaghetti","name":"Salmon Spaghetti","ingredients":["1 tbsp olive oil","1 small onion, chopped","250 g smoked or fresh salmon, chopped","½ cup (125 ml) white wine","1 cup (250 ml) cream","1 tbsp crème fraîche","1 tbsp fresh dill, chopped","1 tsp horseradish, freshly grated","1 pinch of black pepper, freshly ground","1 pinch of salt","9 oz (250 g) spaghetti"],"steps":["Heat the oil in a large frying pan, and gently sauté the onion for about 2 minutes until glassy.","Put the salmon into the pan and cook for another 3 minutes.","Add the white wine, but be careful! Too much wine causes a distinctly winey taste.","Wait for about 1 minute, then add the cream; dissolve the crème fraîche and stir in the horseradish.","Let the sauce simmer until it thickens and absorbs the characteristic taste of the salmon. Add the dill last and season with a pinch of freshly ground black pepper and salt. Be very careful with the salt when using smoked salmon as it already contains a significant amount of salt.","Put the spaghetti on two serving plates and add the sauce. Garnish the plate with a slice of lemon and some dill leaves. Serve immediately and offer white wine with the dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalmon_Spaghetti","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Spaghetti_with_Salmon_%283319153890%29.jpg/960px-Spaghetti_with_Salmon_%283319153890%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Pursehouse from Kawasaki, Japan","licence":"CC BY 2.0"},{"title":"Cookbook:Salmon Seasoning","name":"Salmon Seasoning","ingredients":["¾ cup paprika","¼ cup dehydrated lemon peel","¼ cup granulated garlic","3 tbsp granulated sugar","¼ cup black peppercorns, cracked","⅓ cup salt","3 tbsp red pepper flakes","1 tbsp cayenne pepper"],"steps":["Combine all ingredients, mixing well.","Transfer to an airtight container with a shaker lid, and store in a cool dark place."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalmon_Seasoning","pageImageChecked":true},{"title":"Cookbook:Salmon Cakes","name":"Salmon Cakes","ingredients":["1¼ pounds skinless wild salmon filet, cut into 2-inch cubes","Panko breadcrumbs","1 tsp salt","1 tsp freshly ground black pepper","1 lemon, juiced","1 tbsp grated lemon zest","8 ounces olive oil","Melted butter"],"steps":["Run salmon through a meat grinder on medium setting. If you don't have a grinder, ask your butcher to do so, but ask for it to be clean before they do.","Combine ground salmon, ¼ cup breadcrumbs, salt, pepper, lemon juice, and lemon zest. Form into 4 patties, each about 1¼ inch thick.","Insert a probe thermometer into one of the cakes. Place on a greased baking pan and bake at 350°F until internal temperature reaches 130°F.","While the salmon cooks, heat olive oil in a cast iron skillet to 375°F. Once salmon is parcooked, dredge into more breadcrumbs then immediately transfer to oil. Cook until golden brown on both sides.","Serve immediately with melted butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalmon_Cakes","pageImageChecked":true},{"title":"Cookbook:Salad Shirazi","name":"Salad Shirazi","ingredients":["Cucumber","Onions","Tomatoes","Lemon juice or vinegar","Salt","Pepper","Dried mint"],"steps":["Chop the cucumbers, tomatoes, and onions finely.","Marinate them in lemon juice or vinegar.","Add salt and pepper. Sprinkle with the dried mint."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalad_Shirazi","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2a/Unmixed-shirazi-salad-iran-flag.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"maHidoodi","licence":"CC BY 2.0"},{"title":"Cookbook:Salad Beijing","name":"Salad Beijing","steps":["Cut the cabbage into small pieces, and transfer to a salad bowl.","Toss the cabbage with parsley and sesame seeds.","Season with salt to taste, and add tomato sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalad_Beijing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/2016-09-03_Parsley_salad_at_Restaurant_Persepolis_in_Beijing_anagoria.jpg/960px-2016-09-03_Parsley_salad_at_Restaurant_Persepolis_in_Beijing_anagoria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anagoria","licence":"CC BY 3.0"},{"title":"Cookbook:Salmorejo (Spanish Tomato Garlic Purée)","name":"Salmorejo (Spanish Tomato Garlic Purée)","ingredients":["1 pound (450 g) tomato","1–2 cloves of garlic","1 ounce (50 g) white bread","2 tbsp (30 ml) vinegar","Olive oil","Salt"],"steps":["Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.","Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.","Soak the bread in water until tender, then wring excess water out.","Add half of the bread and blend until smooth.","Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.","Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalmorejo_(Spanish_Tomato_Garlic_Pur%C3%A9e)","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Salmorejo_cordouan.JPG/960px-Salmorejo_cordouan.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P.Lechien","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Saj Bread I","name":"Saj Bread I","ingredients":["½ cup flour","250 g water","1 tsp salt"],"steps":["Mix flour and water, adding water gradually, until left with a workable dough. Knead thoroughly.","Cover the dough and let rest for about 5 minutes. Add salt.","Separate from dough smaller portions and make into balls. Using a flat surface lined with flour, begin to roll out each ball into a flat piece of dough.","Place flattened dough on griddle and bake until tender. On a heated griddle, cooking only takes a few seconds. Flip-over and cook the other side for only a few seconds.","Remove from griddle and allow to cool. Fold and store."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaj_Bread_I","photo":"https://upload.wikimedia.org/wikipedia/commons/4/45/Woman_Baking_Bread_on_Saj_Oven_in_Artas%2C_West_Bank%2C_Palestine.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Artas Folklore Center","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sailor's Sauce (Hartshorne)","name":"Sailor's Sauce (Hartshorne)","ingredients":["1 poultry liver","3 shallots","2 truffles or other mushrooms","3 tbsp oil","3 tbsp gravy","175 ml white wine","1 tsp salt","1 tsp pepper"],"steps":["Chop the liver, shallots, truffles or mushrooms.","Heat a saucepan with oil. Once hot, add the above mixture and fry for 1 minute.","Add the gravy, wine, salt, and pepper. Simmer for half an hour.","Strain contents and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASailor's_Sauce_(Hartshorne)","pageImageChecked":true},{"title":"Cookbook:Salata Hara (Libyan Spicy Salad)","name":"Salata Hara (Libyan Spicy Salad)","ingredients":["2 red bell peppers, roasted, peeled, and finely chopped","1 green bell pepper, finely chopped","1 hot chile pepper (such as jalapeno , finely chopped","1 tomato, finely chopped","1 small onion, finely chopped","1 clove of garlic, minced","1 tablespoon lemon juice","2 tablespoons olive oil","1 teaspoon ground cumin","½ teaspoon ground cayenne pepper (adjust according to spice preference)","Salt, to taste","Pepper, to taste","Fresh chopped parsley or cilantro for garnish"],"steps":["In a mixing bowl, combine the roasted and chopped red bell peppers, green bell pepper, hot chili pepper, tomato, onion, and garlic.","In a small bowl, whisk together the lemon juice, olive oil, cumin, cayenne pepper, salt, and pepper.","Pour the dressing over the vegetables and toss well to coat all the ingredients.","Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.","Before serving, garnish the salad with chopped parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalata_Hara_(Libyan_Spicy_Salad)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Saka-Saka (Cassava Leaf Stew)","name":"Saka-Saka (Cassava Leaf Stew)","ingredients":["2 pounds (about 1 kg) fresh cassava leaves","2–3 tablespoons palm oil (substitute with vegetable oil if needed)","1 large onion, finely chopped","4–5 cloves of garlic, minced","1 pound (about 500 g) meat (e.g. chicken, beef, or goat), cut into bite-sized pieces","1–2 fresh tomatoes, diced","1–2 Scotch bonnet chile peppers (adjust according to your spice preference)","1 tablespoon ground crayfish (optional, but recommended)","1 tablespoon dried shrimp (optional, but adds depth of flavor)","1 African smoked fish (tilapia or mackerel), deboned and flaked","1–2 cups chicken or vegetable broth","Salt to taste","Pepper to taste"],"steps":["Wash the cassava leaves thoroughly in a bowl of water to remove any dirt or debris. Drain and set aside.","Using a blender or food processor, blend the cassava leaves until they are finely chopped. Set aside.","Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until they become translucent and fragrant.","Add the meat to the pot and cook until it is browned on all sides.","Add the diced tomatoes, Scotch bonnet peppers, ground crayfish, and dried shrimp to the pot. Stir well to combine, then allow the mixture to cook for a few minutes until the tomatoes start to soften.","Add the blended cassava leaves to the pot, along with the flaked smoked fish. Stir everything together to ensure the leaves are well coated with the flavors.","Pour in enough chicken or vegetable broth to cover the mixture. If you prefer a thicker stew, add less broth.","Reduce the heat to low, cover the pot, and let the stew simmer for about 1–2 hours. Stir occasionally to prevent sticking and to ensure even cooking.","After the stew has simmered and the flavors have melded together, taste and adjust the seasoning with salt and pepper as desired.","Serve hot with a side of cooked rice, fufu, or plantains. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaka-Saka_(Cassava_Leaf_Stew)","pageImageChecked":true},{"title":"Cookbook:Saj Bread II","name":"Saj Bread II","ingredients":["1 kg flour","1 tbsp salt","3–4 cups water (at room temperature)","4 tbsp vegetable oil"],"steps":["Mix ingredients and knead thoroughly.","Cover the dough and let rest for about 30 minutes.","Once again knead the dough, and divide into smaller portions. Roll out each portion over a flat surface with a rolling pin. The surface should be sprinkled with flour to prevent sticking.","Take up rolled-out dough with a wooden rod and apply it to heated griddle. Turn over and bake on reverse side.","Remove and let cool. Fold and store."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaj_Bread_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Woman_baking_bread_on_a_saj%2C_NINO_F_Scholten_photographic_print_02_1540.tiff/lossy-page1-960px-Woman_baking_bread_on_a_saj%2C_NINO_F_Scholten_photographic_print_02_1540.tiff.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Frank Scholten","licence":"Public domain"},{"title":"Cookbook:Saj Bread III","name":"Saj Bread III","ingredients":["1 kg flour","400 ml water","200 ml milk","1 tbsp dried yeast","2 tsp salt"],"steps":["Mix ingredients and knead thoroughly.","Cover the dough and let rest for about 30 minutes.","Once again knead the dough, and divide into smaller portions. Roll out each portion over a flat surface with a rolling pin. Surface should be sprinkled with flour to prevent sticking.","Take up rolled-out dough with a wooden rod and apply it to heated griddle. Turn over and cook on the reverse side.","Remove and let cool. Fold and store."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaj_Bread_III","pageImageChecked":true},{"title":"Cookbook:Samosa","name":"Samosa","ingredients":["¼ kg potatoes","Green peas combined","2 onions, sliced","2 green chiles, chopped","Spices (optional)","2 mint leaves","2 sprigs of cilantro (coriander)","Maida (all-purpose flour)","Water","Olive oil or vegetable oil","Salt","Vegetable oil, for deep frying"],"steps":["Steam the potatoes and peas separately. Cut the potatoes into small pieces.","Heat a dash of olive oil in a frying pan. Add onions and chilis, and sauté until the onions turn transparent.","Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.","Add mint leaves, and coriander leaves.","Mix the flour with enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.","Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin.","Cut each circle in half to make semi-circles.","Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.","Deep fry the samosas until golden and crispy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASamosa","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Samosa_and_Tamoto_Chilli_Ketchup_%E2%80%93_Kolkata.jpg/960px-Samosa_and_Tamoto_Chilli_Ketchup_%E2%80%93_Kolkata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TAPAS KUMAR HALDER","licence":"CC BY-SA 4.0"},{"title":"Cookbook:San Francisco style Scallop Ceviche","name":"San Francisco style Scallop Ceviche","ingredients":["1 pound (450 g) bay scallops","½ cup (125 ml) lemon juice (about 3–4 lemons)","4 red bell peppers, roasted, peeled, and seeded","2 tablespoons (30 ml) balsamic vinegar","2 tablespoons (30 ml) extra-virgin olive oil","½ teaspoon (2.5 ml) ground cayenne pepper","Salt, to taste","1 avocado, peeled and sliced"],"steps":["In a non-reactive bowl, combine the scallops and lemon juice. Add more juice as needed to cover the scallops.","Refrigerate, covered, and stir often for 2 hours, until the scallops become opaque.","Combine the bell peppers, vinegar, oil, cayenne, and salt into a food processor or blender, and purée.","To serve, spoon the sauce onto individual plates, drain the scallops, and place them on the sauce. Garnish with slices of avocado."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASan_Francisco_style_Scallop_Ceviche","pageImageChecked":true},{"title":"Cookbook:Sashimi","name":"Sashimi","ingredients":["Fresh fish fillet (e.g. salmon, tuna, etc.)"],"steps":["Slice fish as thinly as possible across the grain to keep it tender, like you would a steak."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASashimi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Sashimi_of_S%C3%A3o_Paulo.jpg/960px-Sashimi_of_S%C3%A3o_Paulo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilfredor","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Salty (Namkin) Lassi","name":"Salty (Namkin) Lassi","ingredients":["4 cups (1 L) yogurt","3 cups (750 ml) cold water","Fresh green chile peppers (quantity according to taste), chopped","1 tsp cumin seeds, roasted and ground","3 tbsp lime or lemon juice","2 tsp salt","1 cup (250 ml) crushed ice"],"steps":["Combine all ingredients except ice in blender and blend until smooth.","Add ice and continue blending until frothy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalty_(Namkin)_Lassi","country":"India","pageImageChecked":true},{"title":"Cookbook:Salted Mustard Greens and Shredded Meat Noodle Soup","name":"Salted Mustard Greens and Shredded Meat Noodle Soup","ingredients":["Mustard greens","Salt","Pork tenderloin","Corn starch","Soy sauce","Sugar","Soup stock","Cooked noodles"],"steps":["Wash and dry the mustard greens.","Add salt to the greens.","Seal in a plastic bag and store in the refrigerator for several days.","Cut the pork tenderloin meat into tiny strips. Marinate the meat with corn starch, soy sauce, and sugar.","Retrieve the semi-pickled mustard greens and dice them.","Using a wok, stir-fry the meat until it is slightly brown. Remove the meat from the wok.","Stir-fry the salted mustard greens until slightly brown.","Place the meat back into the wok and add soup stock and water. Simmer for a couple of minutes.","Serve the soup with noodles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalted_Mustard_Greens_and_Shredded_Meat_Noodle_Soup","country":"China","pageImageChecked":true},{"title":"Cookbook:Salza Criolla (South American Onion Relish)","name":"Salza Criolla (South American Onion Relish)","ingredients":["1 onion","1 lime","Chopped cilantro (optional)","Chopped boiled potatoes (optional)","Chopped boiled or pickled beets (optional)","Chopped (not mashed) avocado (optional)"],"steps":["Cleave the onion from top to bottom, along the grain, then slice it fine across the grain, forming half-rings.","Rinse in cold water, soak in cold water for around 5 minutes, and rinse again. This procedure washes away the contents of the plant cells destroyed by the knife, taking the sting out of the onion's flavor.","Squeeze over it the juice of the lime.","Optionally toss in the cilantro, potatoes, beets, or avocado."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalza_Criolla_(South_American_Onion_Relish)","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)","name":"Sambal Tempoyak (Anchovies with Fermented Durian Chili Paste)","ingredients":["100 g ikan bilis (dried anchovies)","3 tbsp tempoyak","2 tbsp coconut milk","1 pinch of salt","10 bird's eye chillis (chilli padi)","2 tbsp chili paste","2 cm piece fresh turmeric root","10 petai seeds, skin removed","2 tbsp oil","2 stalks lemon grass, smashed"],"steps":["Remove heads and entrails from ikan bilis. Wash and soak for 10 minutes. Deep-fry until crisp.","Combine 2 tbsp of tempoyak, coconut milk, salt, chilis, chili paste, turmeric root, and petai seeds. Grind to make a paste.","Heat oil in a pan and stir-fry the sambal paste with lemon grass until it becomes fragrant.","Add the rest of tempoyak and boil gently over low heat until gravy is thickened.","Add salt to taste. Serve with crisp ikan bilis, petai and rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASambal_Tempoyak_(Anchovies_with_Fermented_Durian_Chili_Paste)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Sangría","name":"Sangría","ingredients":["1 L (8 cups) red wine","2 peaches","1 apple","1 banana","1 orange","3 lemons","125 ml (¼ cup) brandy","4 tbsp sugar","1 cinnamon stick (optional)"],"steps":["Pour the wine in a container large enough to hold all the ingredients.","Add the lemon juice, orange and lemon segments, apple pieces, and banana slices.","Add sugar and brandy; stir to mix well using a wooden spoon. Add cinnamon.","Keep in the fridge for at least an hour. Add ice cubes and let it stand 10 minutes before serving.","Serve in tall glasses, including fruit bits."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASangr%C3%ADa","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Sangr%C3%ADa%2C_Mazatl%C3%A1n%2C_30_de_noviembre_de_2022.jpg/960px-Sangr%C3%ADa%2C_Mazatl%C3%A1n%2C_30_de_noviembre_de_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Nuevo Doge","licence":"CC0"},{"title":"Cookbook:Sandwich Layer-Cake","name":"Sandwich Layer-Cake","ingredients":["3–4 eggs","1 kg (~2.25 lbs) shrimp with shells on","4.5 dl (450 ml / 1 pint) cottage cheese","4 dl (400 ml) mayonnaise","1 dl (100 ml) sour cream","2 loaves white sandwich bread","Salt","Black pepper","Sprigs of dill or slices of lemon or lime for garnish","Chopped dill or parsley for garnish"],"steps":["Boil the eggs until hard, and peel the shrimp.","Set aside some shrimp (about ⅓) for garnishing. Chop the remaining shrimp, which will be used for filling.","Mix 1 dl mayonnaise with 1 dl sour cream in a cup or bowl, place in the refrigerator.","Mix the remaining mayonnaise with the cottage cheese in another bowl together with the chopped shrimp; this is the filling.","Cut the bread lengthwise to make eight 1 cm thick slices. Discard the top and bottom slice.","Place two slices next to each other, preferably on a cutting board. Spread one third of the filling on top of the bread slices. Add two more bread slices on top. Spread half of the remaining filling and repeat for the final layer. The cake should now have four layers of bread with three layers of filling between them.","If necessary even out the edges of the cake with a sharp knife.","Take the mayonnaise/sour cream mix out of the refrigerator and spread it thinly and evenly on the sides of and on top of the cake.","Cover the sides of the cake with chopped parsley or dill. Garnish with shrimp, sliced eggs, and dill sprigs or lemon slices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASandwich_Layer-Cake","country":"Sweden","photo":"https://upload.wikimedia.org/wikipedia/commons/5/57/Sandwich-cake-1.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aarno at English Wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Salzburger Nockerl (Sweet Austrian Soufflé)","name":"Salzburger Nockerl (Sweet Austrian Soufflé)","ingredients":["7 egg whites","2 egg yolks","½ cup caster sugar","1 tbsp vanilla sugar","1 ½ tbsp flour","Zest of half a lemon","Jam or custard sauce (as base or to serve with)"],"steps":["Preheat oven to 200°C (~400°F).","Whip the egg whites, gradually adding the sugar, until they are very stiff.","Quickly beat in the 2 yolks, zest, and vanilla sugar without beating too hard.","Carefully fold in the flour.","Butter two oven-proof dishes (you may now line the bottom of the dish with jam or custard if desired).","Heap three large dollops of the egg mass into the dish, sitting alongside each other, slightly offset. \"Mount\" them to resemble three little mountains.","Bake in the oven for 10 minutes until your Nockerl have become slightly brown on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalzburger_Nockerl_(Sweet_Austrian_Souffl%C3%A9)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Salzburger_Nockerln_04_gastronomie_001.jpg/960px-Salzburger_Nockerln_04_gastronomie_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tourismus Salzburg - original uploader was Salzburg at de.wikipedia","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Samp and Beans","name":"Samp and Beans","ingredients":["Samp and beans mix","Water","Onions, finely chopped","3 tbsp oil","2 lb beef or mutton, cut into pieces","Tomato, grated","1½ tbsp salt","1 tsp ground black pepper","2 tbsp butter or margarine"],"steps":["Add the samp and beans mix to a large pot. Rinse the mixture well, and half fill the pot with water.","Add salt and bring to a boil. Boil on low heat until the samp and beans are cooked. Drain and discard the cooking liquid.","In another pot, sauté the onions in a pot with oil.","When onions are cooked, add the meat and braise until tender.","Add grated tomato and the drained samp and beans mixture. Cook on low heat for about one hour and a half.","Season with salt and pepper. Before serving, add the butter and let it simmer.","Serve in a bowl with a side plate or buttered bread or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASamp_and_Beans","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/A_close_up_of_Dikgobe_%28mixture_of_samp_and_beans%29.jpg/960px-A_close_up_of_Dikgobe_%28mixture_of_samp_and_beans%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay Superthato","licence":"CC0"},{"title":"Cookbook:Salted Fish Fried Rice","name":"Salted Fish Fried Rice","ingredients":["2 tbsp cooking oil","20 g minced garlic","10 g red chopped chilli","20 g chopped spring onion","100 g salted fish","100 g shredded chicken","75 g bean sprouts","1 cup (500 g) cooked jasmine rice","1 tbsp salt","1 tbsp fish sauce","2 tbsp pepper"],"steps":["Heat the oil in non-stick pan. Add the garlic, chilli, and spring onion, and stir-fry for 1 minute until fragrant.","Add the salted fish and chicken. Stir until the chicken and salted fish are changing color.","Add the rice and bean sprouts, then add the salt, pepper, and fish sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASalted_Fish_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Fried_Rice_with_Salted_Fish_%26_Chicken_-_Stir_Fry_by_CK_2025-02-03.jpg/960px-Fried_Rice_with_Salted_Fish_%26_Chicken_-_Stir_Fry_by_CK_2025-02-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Sambar I","name":"Sambar I","ingredients":["1 cup (240 ml) toor dal","1½ cups water","1 tbsp salt","3 tbsp sambhar masala (see note)","1 tbsp sugar","1 cup (240 ml) cubed mixed vegetables (see notes)","1 big onion, cut into quarters","3 tbsp thickish tamarind pulp OR 1 tsp tamarind concentrate","2 tbsp oil or ghee","2 tsp mustard seeds","2–3 whole dry red chile peppers","7–8 leaves of curry leaves","1 tbsp chopped coriander leaves, to garnish"],"steps":["Wash the dal, and cook in the water with the salt until absolutely tender and soft, with no grains remaining.","Add sambhar masala, sugar and vegetables, including the onions, and cook until the vegetables are tender. Add the tamarind after the vegetables are tenderly cooked.","Heat oil in a saucepan, and add the mustard seeds. When they splutter, add the whole red peppers and the curry leaves.","Stir 2–3 times, then add the dal mixture. Bring to a boil, and then simmer for about 5 minutes.","Garnish with the coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASambar_I","country":"India","pageImageChecked":true},{"title":"Cookbook:Sarmale (Romanian Cabbage Rolls)","name":"Sarmale (Romanian Cabbage Rolls)","ingredients":["2 large heads of green cabbage","¾–1 cup rice","4–8 slices of bacon","1–1.5 kg ground pork","3–6 medium to large white onions (8–12 onions if they are small)","1 can tomato sauce","1 can tomato juice","1 bunch of parsley, to taste","1 jar sauerkraut","Water","Olive oil","Salt to taste","Pepper to taste"],"steps":["Begin by heating olive oil in a pan; add onions and bacon and sauté until the onions are transparent. Chop parsley and add it to the mix when it is nearly done sauteing. Allow this mixture to cool.","In a medium to large bowl, mix ground meat together. Add the onion mixture after it has cooled. Add dry rice, salt and pepper. Let this cool, as it is easier to work with cold meat.","As the cabbage steams, remove the outer leaves using a roasting fork; spin the cabbage to find the stem, peel the leaves from the bottom to the top, placing them in a dish to cool and allowing the new \"outer leaves\" to steam.","Sprinkle olive oil into the bottom of a very large roasting pan, then line the pan with the outermost leaves of the cabbage.","When the leaves have been steamed and allowed to cool, slice out the tough park of the stem, and follow the incision to the top of the leaf, cutting each leaf into two wraps.","Begin wrapping the mixture: spoon 1 tbsp of the meat mixture into the wrap, fold in the sides and roll lengthwise. Place rolled cabbage into the roasting pan in lines, layering one on top of another when the bottom of the pan is full. Between layers, sprinkle a few tablespoons of sauerkraut and part of the cans of tomato sauce and juice.","When all the cabbage has been rolled, pour sauerkraut and the remainder of the tomato sauce and juice over the top of the rolls. Add water until the liquid is about an inch or so from the lip of the pan.","Bake covered at 350°F for 3–4 hours. The meat should be cooked, the water should have reduced, and the rice should be tender. A roll may be removed and unrolled to test, and then replaced if it is not done yet.","Sarmale may be eaten on its own or as a side dish. It may be enjoyed with a dollop of sour cream or plain yogurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASarmale_(Romanian_Cabbage_Rolls)","country":"Romania","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Sarmale_with_polenta_and_sour_cream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alucard 7.33","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sangah (Cameroonian Corn and Cassava Leaf)","name":"Sangah (Cameroonian Corn and Cassava Leaf)","ingredients":["1 kg palm nut cream","Water","500 g cassava leaves, well-pounded","Sweet corn kernels","Homi"],"steps":["Combine the water and palm nut cream in a pot. Boil for a few minutes.","Stir in the pounded cassava leaves. Cover with the lid, and boil for 20 minutes.","Stir in as much corn as desired. Season to taste with homi.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASangah_(Cameroonian_Corn_and_Cassava_Leaf)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Sambar II (Kerala/Tamil style)","name":"Sambar II (Kerala/Tamil style)","ingredients":["1 cup toor dal","Oil","¾ tbsp asafoetida (kayam)","2 tbsp chile powder","2 tbsp coriander powder","1 tbsp coriander seeds","½ ea. coconut, flesh shredded","2 cups mixed vegetables (small onions, tomato, drumstick)","½ tbsp turmeric powder","1 tbsp tamarind paste","1 tbsp mustard seeds","Coriander leaves and curry leaves for garnishing, finely chopped"],"steps":["Wash and cook the dal until soft. Mash it.","Heat the pan and add 1 tsp oil. Add asafoetida, chili powder, coriander powder, and coriander seeds. Fry them well.","Add coconut and fry until the mixture is dark red in colour (do not burn it). Remove from heat and let cool.","Wash the vegetables, and boil them in a pot of water with the turmeric powder.","When the vegetables are almost done, add tamarind paste and allow it to boil for some time.","Grind the coconut mixture, then mix in the mashed dal. Stir this combination into the pot of vegetables, and let it boil for some time.","Season with salt to taste, and mix in the mustard seed and curry leaves.","Serve hot, garnished with the coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASambar_II_(Kerala%2FTamil_style)","country":"India","pageImageChecked":true},{"title":"Cookbook:Sambar III","name":"Sambar III","steps":["Bring the lentils and water to a boil. Reduce heat, add salt and asafoetida, and simmer until the lentils fall apart.","To prepare the tamarind pulp, mix the tamarind mass with twice the amount of water, then work with a fork to remove pits; later strain the pulp.","Heat the fat/oil in a pan. Add the mustard seeds, and heat until they pop.","Add fenugreek seeds, cumin seeds, curry leaves, chili peppers, and salt. Fry 1–2 minutes.","Add onions, and fry until glazed.","Add garlic, ginger, eggplant, potato, carrot, and daikon. Stir.","Move ingredients to side. Add chili powder to oil at the bottom of pot, then stir all.","Add sambar masalar, and stir.","Add 2 cups of water, and bring to boil. Reduce heat, and simmer 5–10 minutes.","Add tomato, green beans, and drumsticks, then simmer 5–10 minutes.","Add coriander, dhal (cooked lentils with their liquid), and tamarind. Simmer until vegetables are soft.","Serve hot over steamed rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASambar_III","country":"India","pageImageChecked":true},{"title":"Cookbook:Sarsaparilla Soda","name":"Sarsaparilla Soda","ingredients":["½ ea. cinnamon stick","¼ tsp (1.25 ml) wintergreen leaves","1 tsp (5 ml) vanilla extract","1 tsp (5 ml) allspice","1 tsp (5 ml) coriander seed","2 tbsp (30 ml) lime juice","2 tbsp (30 ml) molasses","4 tbsp sarsaparilla root","½ cup (120 ml) white sugar","1 cup (240 ml) water","Carbonated water"],"steps":["Combine all ingredients except for carbonated water in a pot.","Boil them until it becomes a thick syrup; this recipe yields about 5 oz (120 ml) syrup.","Strain the syrup.","To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASarsaparilla_Soda","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/1969_-_Sarsaparilla_-_A-Treat_Soda_Bottlecap_-_Allentown_PA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Self Scanned","licence":"Public domain"},{"title":"Cookbook:Savory Pumpkin Scones","name":"Savory Pumpkin Scones","ingredients":["2 cups self-raising flour, sifted","¼ cup skim milk powder","2 spring onions, chopped","¼ tsp ground nutmeg","¾ cup cold cooked pumpkin","½ cup buttermilk","½ cup natural mineral water","Cottage cheese or butter, for serving (optional)"],"steps":["Preheat oven to 220°C (430°F).","Combine the flour, milk powder, onion and nutmeg.","Fold in the pumpkin, buttermilk and mineral water to make the dough.","Pat out the mixture onto a lightly floured board and roll out to a thickness of about ⅝ inch.","Using a 2-inch scone cutter, press out 12 rounds.","Place these on a lightly floured baking tray and bake at 220°C for 12&ndash;15 minutes or until golden.","Serve with dollops of cottage cheese or butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASavory_Pumpkin_Scones","pageImageChecked":true},{"title":"Cookbook:Saucepan Fudge Crackle Cookies","name":"Saucepan Fudge Crackle Cookies","ingredients":["1 cup flour","1 teaspoon baking powder","¼ teaspoon salt","¼ cup margarine","3 ounces unsweetened baking chocolate","1 cup white granulated sugar","2 eggs","1 teaspoon vanilla extract","½ cup coarsely chopped nuts (for example, ½-inch walnut pieces)","Additional sugar for coating"],"steps":["Combine the flour, baking powder, and salt.","In a 3-quart saucepan on low heat, melt together the margarine and chocolate.","Remove the chocolate mixture from the heat.","Into the chocolate mixture, mix the eggs, sugar, vanilla, and nuts.","Mix the flour mixture into the chocolate mixture.","Cover and refrigerate until firm. Overnight would be good.","Make 1½-inch balls of the mixture. As you make them, roll them in coarse sugar and place them onto a cool, ungreased, insulated cookie sheet. Be sure to allow room for expansion.","Bake at 300°F for 20 minutes.","Immediately remove the cookies from the cookie sheet. If you delay, the cookies will very strongly adhere to the cookie sheet."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaucepan_Fudge_Crackle_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/SaucepanFudgeCrackleCookies.jpg/960px-SaucepanFudgeCrackleCookies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. AlbertCahalan~commonswiki assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Sauerkraut Pierogi Filling","name":"Sauerkraut Pierogi Filling","ingredients":["1 large can (~28 oz) sauerkraut","1 medium onion, diced","1 stick (8 tbsp) butter","Salt","Black pepper"],"steps":["Place sauerkraut and liquid in a pot filled with just enough water to cover the sauerkraut. Bring to a boil, then remove from stove and transfer to a colander.","Drain and rinse the sauerkraut well with cold water to prevent further cooking. With your hands, squeeze as much liquid from the kraut as you can to prevent the filling from being too soggy.","Place the sauerkraut on a large cutting board and chop fine with a large, flat-bladed knife.","Fry the onion until it is translucent, then add the drained sauerkraut. Season with salt and pepper to taste.","Simmer for 15 minutes and let it cool before using. For best results, refrigerate a few hours before using to fill pierogi."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauerkraut_Pierogi_Filling","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/08023_dumplings_stuffed_with_sauerkraut.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Silar","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sayur Asem (Indonesian Tamarind Vegetable Soup)","name":"Sayur Asem (Indonesian Tamarind Vegetable Soup)","steps":["Grind together all the ingredients for the spice paste until smooth.","Clean the vegetables, and cut into bite-size pieces.","Bring 1.2 liters of water to a boil in a pot. Stir in the spice paste, tamarind, galangal, and salam leaves.","Gradually add the vegetables, starting with those that require a longer cooking time.","Season with salt and sugar to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASayur_Asem_(Indonesian_Tamarind_Vegetable_Soup)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Sayur_Asem_Ampera.jpg/960px-Sayur_Asem_Ampera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Savoury Rice Cake","name":"Savoury Rice Cake","ingredients":["1½ cups (360 ml) short grain rice, cooked","4 spring onions, finely chopped","3 eggs, lightly beaten","½ cup (120 ml) grated parmesan cheese","500 g (1 lb) carrots, cauliflower, and broccoli","1½ cups (260 ml) grated mozzarella cheese","1½ tsp dried thyme","1 cup (240 ml) tomato salsa, for serving"],"steps":["In a large bowl, combine the cooked rice, spring onions, eggs and the Parmesan cheese. Season to taste with salt and pepper.","Press half the rice mixture into a greased 20 cm spring-form pan. Toss vegetables with one cup of mozzarella cheese, place into pan. Spoon on the remaining rice and press down firmly. Sprinkle evenly with remaining cheese and thyme.","Bake in a preheated oven at 200°C (400°F) for 30–35 minutes.","Serve with tomato salsa."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASavoury_Rice_Cake","pageImageChecked":true},{"title":"Cookbook:Sauerkraut I","name":"Sauerkraut I","ingredients":["1 large (2.5&nbsp;kg / 5 lb) fresh cabbage","2–3 tablespoons non-iodised salt"],"steps":["Clean and dry a large (3 litres) preserves jar or crock, chopping board, and large bowls if needed.","Quarter the cabbage and remove the core.","Slice the cabbage finely or thickly, as you prefer.","If desired, bruise the sliced cabbage by beating with a rolling pin or mortar and pestle.","Layer the cabbage in the jar or crock, sprinkling salt in between the layers.","Pack tightly into the jar, leaving 1&nbsp;cm space at the top; don't seal the jar yet.","Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water.","Cover the jar with a clean cloth or cling-wrap. Set the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess. Don't seal the jar while it is fermenting, as it will build up gas pressure and might break the jar.","The sauerkraut will be fermented in three days to about a week. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to a cool place (e.g. the refrigerator) to mature. It is ready to eat after the first week, but it will improve with age as the bacteria slowly consume the more complex sugars in the cabbage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauerkraut_I","country":"Germany","pageImageChecked":true},{"title":"Cookbook:Sausage-Egg Breakfast Dish","name":"Sausage-Egg Breakfast Dish","ingredients":["1 package (16 ounces) of sage-flavored sausage","Pinch of pepper","6 eggs","1½ cups milk","4 cups cubed stale bread","4 ounces shredded cheddar cheese"],"steps":["Brown sausage and sprinkle with pepper.","Drain off excess fat, and let sausage cool.","Beat eggs and add milk.","Fold in cubes of stale bread, cheese, and cooled sausage.","Pour into and 8 by 8-inch baking dish coated with cooking spray.","Refrigerate for at least an hour (or freeze for later).","Preheat oven to 325°F. Bake for 1 hour.","Cool and cut into squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASausage-Egg_Breakfast_Dish","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Sausage_Breakfast_Casserole.jpg/960px-Sausage_Breakfast_Casserole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:MarkTraceur","licence":"CC BY-SA 1.0"},{"title":"Cookbook:Sausage and Tortellini Soup","name":"Sausage and Tortellini Soup","ingredients":["Vegetable spray or 1 teaspoon olive oil","2 packages (2½ pounds) sweet Italian sausage","2 cartons (1 pound) sliced, fresh mushrooms","1 bag (9 ounces) fresh baby spinach","2 cans (1¾ pounds) diced tomatoes","2 cartons (2 quarts / 4 pounds) low-sodium chicken broth","1 package (1¾ pounds) fresh Three Cheese Tortellini (from dairy case)","Grated Parmesan cheese for garnish (optional)"],"steps":["Coat a large stock pot with vegetable spray or 1 teaspoon olive oil.","Remove sausage from casings and heat over medium heat in stock pot until sausage is crumbled and no longer pink.","When the sausage is completely cooked, add sliced mushrooms and cook, stirring occasionally, until they are sautéed.","Add the entire bag of baby spinach.","Cook, stirring occasionally, until spinach is lightly sautéed.","Add diced tomatoes and stir thoroughly.","Add chicken broth and bring to a boil.","Add tortellini and simmer on low for 10–15 minutes until the pasta is cooked.","Ladle into soup bowls and sprinkle generously with Parmesan cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASausage_and_Tortellini_Soup","pageImageChecked":true},{"title":"Cookbook:Sauce Mornay","name":"Sauce Mornay","ingredients":["¼ cup finely grated Parmigiano Reggiano","¼ cup finely grated gruyère cheese","1½ cups sauce béchamel","¼ tsp cayenne pepper"],"steps":["Combine both grated cheeses.","In a saucepan, combine the sauce béchamel and the cayenne.","Stirring constantly, heat the sauce until it comes to a simmer.","Remove the saucepan from the heat and stir in the grated cheese.","Taste for seasoning and adjust with salt and pepper if necessary.","If not served immediately, you may dot the surface with butter to prevent a skin from forming."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauce_Mornay","country":"France","pageImageChecked":true},{"title":"Cookbook:Sauteed Morels","name":"Sauteed Morels","ingredients":["1 pound morel mushrooms, thinly sliced","Salt","Black pepper","2 tsp minced garlic","½ large onion, diced","1 tbsp extra-virgin olive oil"],"steps":["Sprinkle mushrooms and onion with salt and black pepper.","Heat oil in large sauté pan over medium high heat.","Add garlic and cook 30–45 seconds. Add remaining ingredients and cook for 7–10 more minutes.","Remove from pan and drizzle with pan juices. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauteed_Morels","pageImageChecked":true},{"title":"Cookbook:Savory Mustard Sauce","name":"Savory Mustard Sauce","ingredients":["½ cup Dijon mustard","¼ cup chicken broth","1 ¼ tsp cornstarch","1 pinch of salt","¼ tsp freshly ground black pepper","1 tbsp olive oil","1 shallot, very finely minced","3 tbsp unsalted butter, divided"],"steps":["Heat olive oil in a large slope-sided skillet over medium high heat. Add shallot and sauté until golden.","Meanwhile, combine broth and starch. Set aside.","Once shallot has cooked, add mustard, salt, and pepper to pan. Decrease heat to medium low heat.","Once sauce heats to just below a simmer, add broth mixture. Cook, whisking continuously, until sauce thickens slightly.","Whisk in butter 1 tbsp at a time, waiting for the one before it to fully melt before adding another.","Once all butter has been used, remove sauce from heat.","Serve with a steak or some pork tenderloin, or use as a grilling baste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASavory_Mustard_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/%C3%89chine_de_porc_du_ventoux_sauce_moutarde_%28cropped%29_2010.jpg/960px-%C3%89chine_de_porc_du_ventoux_sauce_moutarde_%28cropped%29_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Véronique PAGNIER","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sausagemeat Pie","name":"Sausagemeat Pie","ingredients":["8 oz plain flour","1 pinch salt","1 pinch mustard powder","4 oz grated suet","Water","1.5 lb sausage meat","1 large onion","Thyme","Black pepper","Butter"],"steps":["Add 1 pinch of salt and 1 pinch of mustard powder to the flour.","Mix together the suet and flour with enough water to make a doughy consistency.","Cut the pastry into two portions one slightly larger than the other.","Roll out the larger portion and use it to line a small buttered pie dish.","Finely dice the onion.","Mix together the sausagemeat, diced onion, a pinch of thyme, and plenty of black pepper.","Mash the mixture into the pie dish making sure there are no voids.","Wet the edge of the pastry where it covers the lip of the pie dish.","Roll out the remaining pastry and cover the pie.","Lightly crimp the edge with your thumb and trim.","Cut a hole in the top centre of the pie to allow steam to escape.","Bake in the oven at 180°C until golden brown on top (30–40 minutes).","Serve with a little gravy poured over the top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASausagemeat_Pie","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Sausage and Egg Breakfast Roll","name":"Sausage and Egg Breakfast Roll","ingredients":["2 small breakfast sausages","1 egg","Cream cheese","1 ciabatta roll, sliced open","Salt","Pepper"],"steps":["Cut the sausages into small pieces and fry until done. Drain grease if needed and, if you desire, rinse very lightly, using a colander, then return to the pan.","Add the egg and mix into the sausage pieces until all the liquid is gone. Add salt and pepper for taste.","Thickly spread the cream cheese onto the ciabatta roll, and pile the egg and sausage mix into the roll.","Serve classic sandwich style or keep the halves separate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASausage_and_Egg_Breakfast_Roll","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Breakfast_roll_with_Cumberland_%2B_fried_egg_-_Cafe_Coho_2024-12-19.jpg/960px-Breakfast_roll_with_Cumberland_%2B_fried_egg_-_Cafe_Coho_2024-12-19.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Sausage Sizzle","name":"Sausage Sizzle","ingredients":["About five Australian-style thin sausages (\"snags\") per person (thick sausages on special occasions)","Loaves of sliced sandwich bread (enough for one slice per sausage)","Australian tomato sauce (ketchup)","Sliced onions, with a little oil or butter (optional)"],"steps":["Grill the sausages (eucalyptus wood fire is best) until the skins are partially black.","Grill the sliced onions, if desired.","Wrap each sausage in a slice of bread, running the sausage diagonally along the bread.","Add grilled onions and tomato sauce to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASausage_Sizzle","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Democracy_Sausage.jpg/960px-Democracy_Sausage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Democracysausage","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scalloped Oysters","name":"Scalloped Oysters","ingredients":["100 oysters, shucked","1 loaf bread, crumbed","4 hard-boiled eggs, peeled","Salt, to taste","Cayenne pepper, to taste","Mace (optional)"],"steps":["Chop the eggs very fine, and mix with the crumbs. Season with cayenne, salt, and mace.","Cover the bottom of a deep pie dish with the eggs and crumbs.","Use a fork to place a layer of oysters over the egg mixture, along with 2–3 small pieces of butter. Continue until all ingredients are used up, reserving sufficient crumbs for a final layer.","Bake 45 minutes at 375–400°F. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScalloped_Oysters","pageImageChecked":true},{"title":"Cookbook:Sautéed Broccoli Rabe with Garlic and Olive Oil","name":"Sautéed Broccoli Rabe with Garlic and Olive Oil","ingredients":["2 bunches broccoli rabe","2 tbsp extra-virgin olive oil","4 medium garlic cloves, peeled and minced","½ tsp crushed red pepper","Freshly-ground black pepper","Salt to taste"],"steps":["Remove any tough or damaged outer leaves from the broccoli rabe. Peel the thick, lower stems, and tear the rabe into large pieces. Wash in cold water until all dirt is removed.","Blanch the broccoli rabe in several quarts of salted, boiling water, until bright green and leaves are tender, about 2–3 minutes. Remove from the hot water and immediately shock in ice water to stop the cooking process. Drain well and set aside.","Meanwhile, heat the extra-virgin olive oil in a sauté pan over medium heat. Add the garlic and crushed red pepper. Sauté the garlic until brown. Add the broccoli rabe to the pan and toss to coat with the garlic/pepper mixture and heat through. Season to taste with salt and freshly ground black pepper, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASaut%C3%A9ed_Broccoli_Rabe_with_Garlic_and_Olive_Oil","pageImageChecked":true},{"title":"Cookbook:Sayadeya (Egyptian Fish with Rice)","name":"Sayadeya (Egyptian Fish with Rice)","ingredients":["500 grams white fish fillets (such as tilapia)","2 cups rice","2 tablespoons olive oil","1 large onion, finely chopped","3 cloves garlic, minced","1 cup tomato sauce","2 teaspoons ground cumin","1 teaspoon ground paprika","1 teaspoon ground coriander","Salt to taste","Black pepper to taste","Chopped fresh parsley for garnish","Lemon wedges for serving"],"steps":["Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into medium-sized pieces and set aside.","In a mixing bowl, combine the rice with enough water to cover it completely. Let it soak for about 15 minutes, then drain the water.","In a large skillet or frying pan, heat the olive oil over medium heat.","Add the finely chopped onion and minced garlic to the skillet. Sauté until the onions become translucent and the garlic becomes fragrant.","Add the drained rice to the skillet and stir well to coat the rice with the onion and garlic mixture.","Pour in the tomato sauce and add the ground cumin, ground paprika, ground coriander, salt, and black pepper. Stir to combine the ingredients and distribute the spices evenly.","Place the fish fillets on top of the rice mixture in the skillet. Cover the skillet with a lid and let the dish simmer on low heat for about 20–25 minutes, or until the fish is cooked through and the rice is tender.","Once the fish and rice are cooked, remove the skillet from the heat and let it rest for a few minutes.","Garnish the sayadeya with chopped fresh parsley. Serve hot, accompanied by lemon wedges for squeezing over the fish and rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASayadeya_(Egyptian_Fish_with_Rice)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Sauce Gombo (Okra Stew)","name":"Sauce Gombo (Okra Stew)","ingredients":["500 g okra","500 g meat (chicken, beef, or goat) or seafood (shrimp or fish)","2 tablespoons palm oil or vegetable oil","2 medium-sized onions, chopped","3 ripe tomatoes, diced","3 cloves of garlic, minced","2 tablespoons tomato paste","2 scotch bonnet chile peppers (optional for heat), chopped","1 teaspoon ground crayfish (optional)","1 teaspoon ground nutmeg","1 teaspoon ground ginger","1 teaspoon ground paprika","Salt to taste","Pepper to taste","Fresh cilantro or parsley, chopped (for garnish)","Water or broth for cooking"],"steps":["Wash the okra and trim off the tops and tails. Cut the okra into small rounds or slice them lengthwise. Set aside.","If using meat, wash and season it with salt, pepper, and spices. If using seafood, clean and season it with salt and pepper. Allow the meat or seafood to marinate for at least 30 minutes.","Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.","Add the seasoned meat or seafood to the pot and cook until it browns on all sides. Stir occasionally to prevent sticking.","Once the meat or seafood is browned, add the diced tomatoes, tomato paste, scotch bonnet pepper, ground crayfish, nutmeg, ginger, and paprika. Stir well to combine all the ingredients.","Allow the mixture to cook for a few minutes until the tomatoes start to soften and release their juices.","Add the chopped okra to the pot and stir to coat the okra with the tomato mixture. The okra will release a slippery liquid, which will help thicken the stew. If desired, you can add a little water or broth to prevent the stew from becoming too thick.","Cover the pot and let the stew simmer on low heat for about 30–40 minutes, or until the okra is tender and cooked through. Stir occasionally to prevent sticking.","Taste the stew and adjust the seasoning with salt and pepper according to your preference.","Once the stew is cooked and the flavors have melded together, remove it from the heat. Garnish with freshly chopped cilantro or parsley.","Serve hot with cooked rice or fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauce_Gombo_(Okra_Stew)","pageImageChecked":true},{"title":"Cookbook:Sauce Feuilles (Greens Stew)","name":"Sauce Feuilles (Greens Stew)","ingredients":["1 bunch of spinach","1 bunch of kale or collard greens","1 bunch of bitterleaf (substitute with more spinach if unavailable)","1 medium-sized onion, chopped","3 cloves of garlic, minced","2 tomatoes, diced","2 scotch bonnet chile peppers, chopped (adjust according to spice preference)","1 pound meat or fish (chicken, beef, and smoked fish are commonly used)","¼ cup palm oil","1 tablespoon ground crayfish (optional)","1 tablespoon dried shrimp or prawns (optional)","1 tablespoon bouillon powder or cubes","Salt to taste"],"steps":["Wash the spinach, kale (or collard greens), and bitterleaf thoroughly to remove any dirt or grit. Remove any tough stems from the greens and chop them into small pieces. Set aside.","If using meat, cut it into bite-sized pieces. If using smoked fish, remove any bones and shred into smaller pieces.","Season the meat or fish with salt and any other desired seasonings.","Heat the palm oil in a large pot over medium heat. If you prefer a milder flavor, you can mix palm oil with vegetable oil. Add the chopped onions and minced garlic to the pot and sauté until they become translucent and fragrant.","Add the diced tomatoes and scotch bonnet peppers. Cook for a few minutes until the tomatoes soften.","Add the seasoned meat or fish to the pot and cook until it is browned and cooked through. If using smoked fish, add it towards the end to prevent overcooking.","Add the chopped spinach, kale (or collard greens), and bitterleaf to the pot. Stir well to combine with the meat or fish and aromatics. If the pot is too dry, you can add a little water to prevent sticking. Cover the pot and let the greens cook down for about 10–15 minutes or until they are wilted and tender.","Add the ground crayfish (if using), dried shrimp or prawns (if using), and bouillon powder or cubes to the pot. Stir well to incorporate the flavors.","Taste the stew and adjust the seasoning with salt and additional spices if needed.","Reduce the heat to low, cover the pot, and simmer for another 10–15 minutes to allow the flavors to meld together.","Garnish with additional chopped onions or fresh herbs, if desired, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauce_Feuilles_(Greens_Stew)","pageImageChecked":true},{"title":"Cookbook:Sauerkraut II","name":"Sauerkraut II","ingredients":["5 pounds cabbage","10 teaspoons salt"],"steps":["Remove old leaves from the cabbage heads.","Quarter heads and cut out the cores.","Shred cabbage.","Put cabbage and salt in large pan and mix with hands.","Gently pack into crock using a potato masher.","When crock is nearly full, cover with cloth, plate, and weight.","Check daily and remove scum.","When the kraut is sour enough, you can leave it in crock and seal it with paraffin wax; it can also be sealed in sterilized glass jars, adding enough brine to fill the jar. Process for 15 minutes below boiling point."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASauerkraut_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Sauerkraut_fermenting.jpeg/960px-Sauerkraut_fermenting.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Greg G","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Seafood Kebabs with Zhoug Sauce","name":"Seafood Kebabs with Zhoug Sauce","steps":["Combine all the marinade ingredients in a nonreactive (glass or ceramic) mixing bowl. Add the seafood and mix to coat well. Refrigerate overnight.","Dry roast the cumin, caraway and cardamom seeds for 2–3 minutes in a cast iron skillet or wok over low heat. Cool, then add the peppercorns and pound in a mortar and pestle to a fine powder.","In a blender or food processor, blend the coriander, parsley, spices, garlic, chilli peppers and olive oil together with ½ cup water until a thick, smooth paste is formed.","Transfer the paste into a saucepan, heat until it starts bubbling, then reduce the heat and simmer, stirring constantly, until the water is evaporated. Cool, transfer to an airtight container and chill.","Remove the seafood from the marinade and drain in a colander. Save the marinade for basting the kebabs later. Thread the seafood onto skewers or satay sticks.","Char-grill the kebabs over hot coals, basting and turning every few minutes. It should take about 10 minutes to cook.","Serve with the zhoug sauce as a dipping sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Kebabs_with_Zhoug_Sauce","country":"Israel","pageImageChecked":true},{"title":"Cookbook:Scottish Wheat Bannock Bread","name":"Scottish Wheat Bannock Bread","ingredients":["4 cups (950 ml) whole wheat flour","½ cup (120 ml) white granulated sugar","2 tsp baking soda","1 tsp salt","1½ cups (360 ml) buttermilk","4 tbsp butter, cut into pea-sized cubes"],"steps":["Preheat oven to 350°F (180°C)","Combine dry ingredients. Rub in butter until crumbly.","Mix in buttermilk to make a soft, workable dough. Knead dough briefly.","Make dough into a disc about 3 inches thick. Cut an X shape in dough with a knife (1 cm or so deep). Transfer to an oiled or parchment-lined baking sheet.","Bake at 350°F (180°C) for 50–70 minutes (depending on your oven) until a skewer stuck in comes out with no \"gooeyness\" on it","Let cool 5–10 minutes after taking from the oven, then break apart with your hands into serving-sized chunks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScottish_Wheat_Bannock_Bread","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Seafood Gumbo","name":"Seafood Gumbo","ingredients":["¾ cup vegetable oil","¾ cup flour","10 oz okra (optional)","2 cups onion, chopped","1 cup celery, chopped","1½ cups bell pepper, chopped","6 cloves garlic, minced","6 cups shrimp stock or water","8 oz clam juice (optional)","½ tsp oregano","½ tsp thyme","2 bay leaves","1½ tsp salt","½–1 tsp cayenne pepper","Black pepper to taste","2 tbsp fresh chopped parsley","1 lb Andouille sausage, cut in pieces","1 lb shrimp","½ pint (or more) oysters","½ lb crawfish (optional)"],"steps":["Heat oil in a 6–8 quart pot, then gradually whisk in the flour. Cook over medium heat for 20 minutes until very dark reddish brown. Stir constantly, especially towards the end. The best roux is quite dark, but don’t let it burn.","Stir the onion, celery, bell pepper, and garlic into the roux. Cook 10 minutes (or 15 minutes if using okra).","Slowly and gradually whisk in the shrimp stock.","Add the clam juice, oregano, thyme, bay leaves, salt, cayenne, pepper, and parsley. Simmer 15 minutes.","Add the Andouille sausage, and simmer for another 30–40 minutes.","Add the shrimp, oysters, and crawfish at the end, and simmer just until cooked through.","Top with chopped green onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Gumbo","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Seafood_Gumbo%21_Drago%27s%2C_Metairie_Louisiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Prince Roy","licence":"CC BY 2.0"},{"title":"Cookbook:Scheiterhaufen (Austrian Bread Pudding)","name":"Scheiterhaufen (Austrian Bread Pudding)","ingredients":["17.5 oz (500 g) stale white bread","2 apples","2 peaches","4 tbsp (60 g) refined sugar","1 pinch ground cinnamon","2 cups (½ L) milk","4 eggs","4 tsp (20 ml) rum or a few drops of rum aroma","1 tbsp butter"],"steps":["Wash the apples and peaches, and peel them if desired. Cut them into slices approximately ¼ inch (1 cm) thick.","Cut the bread into slices about the same size as the fruit.","Pour the milk into a bowl and add the eggs. Mix well. Then take the slices of bread and let them soak in the mixture for a few seconds. This will take longer if you use stale rather than fresh bread.","Mix the refined sugar and the cinnamon in a cup or a small bowl.","Grease an ovenproof dish, then layer the slices, bread, and fruit alternately in the dish. Sprinkle a bit of the sugar-cinnamon mixture on top of every layer. For the best result, start and end with a layer of bread. You can decide whether you want an apple and a peach layer or whether you would like to mix the different kinds of fruit.","Scatter a few flakes of butter on top, and put the dish into the oven for 45 minutes at 180°C/350°F.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScheiterhaufen_(Austrian_Bread_Pudding)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Scheiterhaufen_Mehlspeise.jpg/960px-Scheiterhaufen_Mehlspeise.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Panzi","licence":"Public domain"},{"title":"Cookbook:Seafood Pizza","name":"Seafood Pizza","steps":["Knead all the dough ingredients together to make a smooth, stretchy dough. Cover with aluminium foil, and rest until 2 hours in fridge.","Prepare the toppings, briefly mix all together, and let rest for 3 minutes.","Combine all the ingredients for the sauce.","Roll out the dough into a circle, and spread the sauce on top. Arrange the toppings over top.","Bake at 200°C for about 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Pizza","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Seafood_pizza_%281%29.jpg/960px-Seafood_pizza_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"投稿者","licence":"Public domain"},{"title":"Cookbook:Seafood Fried Rice","name":"Seafood Fried Rice","ingredients":["2 tbsp cooking oil","2 cloves garlic","1 cup bacon","200 g prawn","2 cups fishball","2 cups chicken","1 cup (500 g) rice","1½ cups bean sprouts","20 g spring onion","1 tbsp salt","1 tbsp pepper","2 tbsp minced jalapeño","1 tbsp soy sauce"],"steps":["Heat the oil in a non-stick pan. Add the garlic, and fry for 20 seconds until fragrant.","Add the bacon, prawn, fishball, and chicken. Stir-fry until they change color.","Add the rice, then the bean sprouts and spring onion.","Season with salt, pepper, jalapeño, and soy sauce.","Serve with the dressing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Seafood_fried_rice_in_Singapore_-_20140323.jpg/960px-Seafood_fried_rice_in_Singapore_-_20140323.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProjectManhattan.","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Seafood Bruschetta","name":"Seafood Bruschetta","steps":["In a bowl, combine prawn, crabstick, fishball, parsley, sugar, salt and black pepper. Stir with spoon until well-mixed.","Top each slice of baguette with some of the the topping mixture.","Bake the bruschetta at 190°C for 15 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Bruschetta","pageImageChecked":true},{"title":"Cookbook:Seafood Seasoning","name":"Seafood Seasoning","ingredients":["6 tbsp butter-flavored salt","½ cup sweet paprika","4 bay leaves, torn","3 tbsp celery seed","3 tbsp dehydrated lemon peel","1 tbsp dehydrated lime peel","2 tbsp dried rosemary","3 tbsp dried thyme","3 tbsp dried oregano","¼ cup smoked paprika","1 tbsp freshly ground cinnamon"],"steps":["Pulse everything in a spice grinder until relatively smooth. If your spice grinder doubles as your coffee grinder, make sure you pulse some rice after.","Keep in an airtight container with a shaker lid for up to 1 year."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Seasoning","pageImageChecked":true},{"title":"Cookbook:Seafood Marinade","name":"Seafood Marinade","ingredients":["¼ cup freshly squeezed lemon juice","Zest of 1 lemon, finely grated","¼ cup extra-virgin olive oil","1 ½ tsp butter-flavored salt","1 ½ tsp freshly ground black pepper","¼ cup dry white wine","1 ½ tsp dried rosemary, crushed","1 tbsp dried thyme, crushed","2 tbsp dried parsley, crushed"],"steps":["Combine all ingredients. Keep refrigerated in an airtight container for up to 2 weeks, and remember to shake well before using."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Marinade","pageImageChecked":true},{"title":"Cookbook:Scribbled Eggs","name":"Scribbled Eggs","ingredients":["Oil","Tomatoes (optional), chopped","Scallion (optional), sliced","2 eggs"],"steps":["Heat a small amount of oil in a skillet over medium heat.","If using tomatoes, add them to the pan. Fry for a minute.","If using scallion, add to tomatoes. Cook for another minute.","Beat the eggs well, and pour into the pan.","Start stirring the eggs—Kenyans call this scribbling. Cook like this until the egg is done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScribbled_Eggs","country":"Kenya","pageImageChecked":true},{"title":"Cookbook:Seafood Risotto","name":"Seafood Risotto","ingredients":["300 g squid tubes","300 g peeled king prawns","200 g scallops","Oil","Balsamic vinegar","Oregano","Salt","Pepper","About 1 L fish stock/broth","400 g (14 oz) risotto rice (see notes)","1 onion, finely-chopped","2 cloves of garlic, minced","1 glass of dry white wine","Parsley, finely chopped","25 g (1 ounce) butter, cubed"],"steps":["Cut the squids into strips or rings.","In a bowl marinade the squids, the prawns, and the scallops with some oil, balsamic vinegar, oregano, salt, and pepper. Let it marinate for half hour in the fridge while you are cooking the rice.","Bring the fish stock to simmering point without letting the stock boil. The surface of the stock should just be moving a little.","In a large thick pot heat a thin layer of olive oil. Add the onion and garlic, and sweat very gently as for a soffritto.","Stir in the rice, and cook until it has a transparent look for not more than 2 minutes. Add some salt and pepper and the wine.","As the wine cooks away you will see the remaining liquid getting thicker as it is absorbing the starch from the rice. When it is more or less gone, add some hot stock. Do not add too much stock all at once. The rice should never be submerged in stock. Keep stirring it and keep adding more stock as it cooks away. This should take about 15–20 minutes.","Taste during the cooking to see if the rice is done. The rice should be soft, but have enough bite to it to feel the individual grains of rice.","Five minutes before the end of the cooking time for the risotto, add the marinated squid, the scallops, and the prawns. Add the parsley right before tuning off the heat.","When it's done, stir in the butter in small chunks at the time, tasting to get the amount of butter right. Season with more salt and pepper to taste.","Let it rest for a few minutes, and then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Risotto","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Seafood_risotto%2C_Trattoria_Da_Antonio%2C_W%C5%82odarzewska%2C_Warsaw%2C_2022.jpg/960px-Seafood_risotto%2C_Trattoria_Da_Antonio%2C_W%C5%82odarzewska%2C_Warsaw%2C_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kgbo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scotch Bonnet Pepper Poppers","name":"Scotch Bonnet Pepper Poppers","ingredients":["24 Scotch bonnet peppers","1 cup whole milk ricotta cheese","½ cup freshly-grated Parmesan cheese","¼ cup minced onion","¼ pound Italian sausage"],"steps":["Preheat oven to 350°F.","Fry sausage on medium-high heat, chopping as it cooks until it is the size of small peas. Drain and cool slightly.","In a bowl, mix ricotta, Parmesan, and onion with sausage to form the filling.","Cut tops of peppers about ¼ inch below the stem. Set tops aside.","With a sharp knife, scoop out seeds and membrane from each pepper. Mix as much of the seeds and membrane into the filling as needed to regulate heat. For example, moderate poppers use seeds and membrane from 6–8 peppers. Moderate poppers nicely complement the cocktail hour. For very hot poppers, leave the seeds and membranes in each pepper.","Using your fingers, stuff each pepper with filling. Replace tops.","Place poppers on parchment-lined tray and bake 15–20 minutes or until desired.","Cool slightly before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScotch_Bonnet_Pepper_Poppers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Scotch_Bonnet_Pepper_Poppers.jpg/960px-Scotch_Bonnet_Pepper_Poppers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Visitor7","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Seafood Cocktail Sauce","name":"Seafood Cocktail Sauce","ingredients":["½ cup ketchup","½ cup Heinz Chili Sauce (optional, and can be substituted with ketchup)","1 tbsp lemon juice","1 tsp Worcestershire sauce","~¼ tsp Tabasco sauce","1 pinch coarsely ground black pepper","2–3 tbsp prepared grated horseradish"],"steps":["Combine all ingredients except horseradish.","Taste and adjust flavors to your liking. Some recipes call for the addition of celery salt or garlic juice.","Add a tablespoon at a time to get it to the taste you prefer. If your grated horseradish is fresh (a fresh bottle from the store), the recipe amount may be too much for your liking; if it is older, the recipe amount may not be enough.","Refrigerate until cold.","Place cold sauce into serving dish. Serve with seafood."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeafood_Cocktail_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Crayfish_cocktail_with_Marie_Rose_sauce.jpg/960px-Crayfish_cocktail_with_Marie_Rose_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naturenet","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scrambled Eggs with Vegetables","name":"Scrambled Eggs with Vegetables","ingredients":["Oil","2 medium tomatoes, chopped","1 medium cucumber, chopped","2 pinches salt","3–4 eggs","½ small onion, chopped"],"steps":["Heat a frying pan over medium heat, and add oil.","Add tomato and cucumber to the pan. Cook for 2 minutes, stirring occasionally. Add salt.","Beat the eggs with the onion and additional salt if desired. Transfer mixture to the pan.","Cook eggs and vegetables, turning every 30 seconds until cooked to taste.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScrambled_Eggs_with_Vegetables","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Scrambled_eggs_with_cucumbers.jpg/960px-Scrambled_eggs_with_cucumbers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zhou Yuji1028","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scrambled Eggs with Sausage","name":"Scrambled Eggs with Sausage","ingredients":["2–4 sausages","4 eggs","2–3 pinches salt","Chopped vegetables (optional)"],"steps":["Add the sausages to a hot frying pan. Fry, turning, until sausage is cooked through.","Beat the eggs with the salt.","Transfer egg mixture to pan along with vegetables, if using. Fry for 30–60 seconds.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScrambled_Eggs_with_Sausage","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Scrambled_eggs_with_sausage_in_Brisbane%2C_2024.jpg/960px-Scrambled_eggs_with_sausage_in_Brisbane%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kgbo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scrambled Eggs with Herbs","name":"Scrambled Eggs with Herbs","ingredients":["2–4 eggs","Salt","Black pepper, crushed","Dried parsley flakes","Basil, fresh or dried, crushed or torn into pieces","Rosemary","~½ tablespoon water"],"steps":["Spray pan with non-stick cooking spray—this is optional but recommended.","Put pan on stovetop at medium heat.","Determine number of eggs to use—2 will serve one, 3 if especially hungry, and 4 will feed two.","Get a small bowl. Crack eggs on countertop, then split them so the whites and yolks fall into the bowl. Make sure no shell fragments get in; if they do, remove them.","Sprinkle salt, crushed black pepper, parsley flakes, and crushed basil onto the eggs.","Add a small number (<7) of flakes of rosemary.","Add a small amount (~½ tablespoon) of water.","Holding the bowl at an angle, quickly but carefully whisk the ingredients in the bowl, moving the whisk in a rapid circular motion. Continue until ingredients appear blended, with the eggs being a homogeneous yellow.","Pour mixture into pan, which should at this point have heated up.","Stir gently with corner spoon for several minutes until mixture begins to congeal into lumps.","Let the lumps sizzle briefly, then flip over to allow the other side to cook. Continue this until the entire surface area of all the scrambled eggs is no longer visibly wet.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScrambled_Eggs_with_Herbs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Liat_Portal_for_Foodie_Disorder_-_Breakfast_in_Israel_scrambled_eggs_with_herbs_and_vegetables.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Breakfast_in_Israel_scrambled_eggs_with_herbs_and_vegetables.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Scorched rice","name":"Scorched rice","ingredients":["2 cups long-grain rice","3 cups water","1 tsp salt","2 tbsp vegetable oil, butter, or other cooking fat"],"steps":["Rinse the rice thoroughly until the water runs clear.","Soak the rice for 20–30 minutes if desired, then drain.","Bring the water and salt to a boil in a heavy-bottomed pot.","Add the rice and cook until most of the water has been absorbed.","Reduce the heat to very low.","Drizzle the oil or melted butter around the edges of the pot.","Cover the pot tightly with a lid.","Continue cooking for 20–30 minutes without stirring.","Allow a golden-brown crust to form on the bottom of the pot.","Remove the pot from the heat and let it rest for 5 minutes.","Carefully loosen the rice from the sides of the pot.","Invert onto a serving plate or gently remove the crispy layer with a spatula.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScorched_rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Freshippo_salted_egg_yolk_dried_meat_floss_glutinous_rice.jpg/960px-Freshippo_salted_egg_yolk_dried_meat_floss_glutinous_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Scottish Porridge","name":"Scottish Porridge","ingredients":["½ cup (80 g) steel-cut oats, also called Irish oats","1½ cup (375 ml) water","1 teaspoon lemon juice or apple cider vinegar (for soaking)","1 teaspoon of buckwheat flour (for reducing phytates)","⅛ teaspoon fine sea salt"],"steps":["Mix the steel-cut oats with a teaspoon of buckwheat flour in a bowl.","Add warm water to soak the oats and add a splash of lemon juice or apple cider vinegar. Cover and allow to soak overnight or at least 7 to 8 hours.","Place the oats, salt and water into a small pan and gently bring it to a small boil, stirring occasionally until the porridge starts to thicken.","Once the thickening has begun, lower the heat to low to avoid burning the porridge and allow it to simmer for approximately 15 to 20 minutes (or less if the oats are tender and reached your preferred consistency).","Remove from the heat and let it stand for 1 or 2 minutes before serving.","Serve and top with your choice of toppings, such as chia seeds, walnuts, tablespoon of peanut butter, berries, cinnamon, or a dollop of Greek yogurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AScottish_Porridge","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Cairn%2C_Porridge_Cairn_-_geograph.org.uk_-_973869.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Richard Webb","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Semolina Minestrone","name":"Semolina Minestrone","ingredients":["1 qt stock","3 oz semolina","Parmesan, grated"],"steps":["Bring the stock to a boil in a saucepan.","Add semolina very gradually, stirring to keep it from getting lumpy.","Cook until the semolina is soft.","Serve with grated Parmesan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASemolina_Minestrone","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Semolina Burger","name":"Semolina Burger","ingredients":["Semolina","Oat flakes","Onions","Maize (optional)","Paprika (optional)","Breadcrumbs","Salt","Pepper","Cumin (optional)","Oregano (optional)","Savory (optional)"],"steps":["Mix semolina with oat flakes at a weight ratio of 4:1.","Add water and stir until you get a viscous dough.","Cut onions into pieces and fry them with some oil. Add maize and paprika to taste when the onions turn glassy. Mix into the dough.","Shape the dough into patties.","Combine breadcrumbs, salt, pepper, cumin, oregano, and savory to make the breading mixture.","Spread the breading mixture on a plate. Press the patties into the breading, coating them on both sides. Shake off excess breading."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASemolina_Burger","pageImageChecked":true},{"title":"Cookbook:Seitan Burger","name":"Seitan Burger","ingredients":["1¼ cup water","Soy sauce","1 cup gluten flour (see seitan for how to gain gluten from wheat flour)","Salt","Spices (e.g. garlic powder, optional)","Onions (optional), chopped"],"steps":["Combine water and soy sauce.","Combine gluten, salt, and spices.","Combine the water and gluten mixtures. Knead until smooth.","If using, knead in chopped onions.","Shape the seitan dough into patties.","Combine all the ingredients for the breading, and use it to coat the patties on all sides.","Fry the patties in an oiled pan. Don't use too much oil but enough to let the breading pick up some oil on both sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeitan_Burger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Korean_seitan_burger.jpg/960px-Korean_seitan_burger.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"bob walker","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Seitan Bratwurst","name":"Seitan Bratwurst","ingredients":["1 ¼ cup water","Soy sauce","1 cup gluten (see seitan for how to get gluten from wheat flour)","Additional spices, e.g., coriander, cardamom, thyme and oregano","Tofu (optional)","Vegetable oil"],"steps":["Mix soy sauce with the water.","Mix solid ingredients (e.g. spices) with the flour. It is much easier to mix solid and liquid ingredients separately than adding ingredients to the gluten dough later, as it is very rubbery and sticky.","Combine the wet and dry ingredient mixtures. Add the tofu, and knead the dough until it is well combined. Allow it to rest for 10 minutes.","Roll the dough into sausages and fry them in a pan. An oiled non-stick pan is recommended. To form round sausages you have to turn them on all sides and squeeze from both sides with two spatulas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeitan_Bratwurst","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Sauerkraut_Pierogi_with_Seitan_Bratwurst_%284233086524%29.jpg/960px-Sauerkraut_Pierogi_with_Seitan_Bratwurst_%284233086524%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Serbian Flatbread (Lepinja)","name":"Serbian Flatbread (Lepinja)","ingredients":["350 g (about ¾ lb) white flour","1 tbsp sugar","1 tbsp salt","30 g fresh yeast","Warm (not hot) milk","8 oz warm water"],"steps":["Mix sugar, salt, and yeast into a little warm milk. Let stand for a few minutes until foamy.","Mix the yeast mixture into the flour.","Add the warm water, and knead the dough until it doesn't stick to your fingers.","Cover dough with a cloth, and put it in warm place (for instance near a heater) until doubled in size.","Knead the dough again, and let rest until it doubles again.","Knead it some more, and sprinkle with some flour.","Put the dough in the greased pan in which you plan to bake it, spreading it out until it's about ½ inch thick. Let rest for about half an hour.","Bake in a 400–420°F oven until golden an inserted toothpick comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASerbian_Flatbread_(Lepinja)","country":"Serbia","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Komplet_lepinja_-_Lepinja_sa_sve.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"N.T.srb","licence":"CC0"},{"title":"Cookbook:Seasoned Bread and Butter Balls","name":"Seasoned Bread and Butter Balls","ingredients":["Slices of bread (3 per person)","3 tablespoons butter","3 shakes garlic powder","3 shakes ground oregano leaves"],"steps":["Remove crusts from bread, and add other ingredients onto a microwave safe plate.","Make each slice of bread into ball, and lay on same plate.","Microwave plate for 25 seconds, wait 30 seconds, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeasoned_Bread_and_Butter_Balls","pageImageChecked":true},{"title":"Cookbook:Sesame Milk","name":"Sesame Milk","ingredients":["½ cup tahini","1 tsp maple syrup or other vegan sweetener","1 tsp salt or soy sauce","2 cups water"],"steps":["Roughly combine ingredients.","Process with a blender until smooth.","Chill for several hours.","Stir before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASesame_Milk","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Milk_sesame_walnut_cakes.jpg/960px-Milk_sesame_walnut_cakes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Self-rising Flour","name":"Self-rising Flour","ingredients":["220 g (1 cup) flour","1½ tsp baking powder","½ tsp salt"],"steps":["Mix all ingredients to combine.","Store in an air-tight container in a cool, dry environment."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASelf-rising_Flour","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Rising_Star_Flouring_Mill.jpg/960px-Rising_Star_Flouring_Mill.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeff the quiet","licence":"CC0"},{"title":"Cookbook:Seasoned Salt I","name":"Seasoned Salt I","ingredients":["1 cup () salt","⅓ cup () garlic powder","⅓ cup () paprika","¼ cup () celery seed","¼ cup () dehydrated lemon peel","3 tbsp dried rosemary","3 tbsp dried parsley"],"steps":["Combine all ingredients in an airtight container. Stored in a cool dark place, this will keep indefinitely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeasoned_Salt_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Seasoned_Salt%2C_Penzeys_Spices%2C_Arlington_Heights_MA.jpg/960px-Seasoned_Salt%2C_Penzeys_Spices%2C_Arlington_Heights_MA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Phelan","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Seasoned Pepper","name":"Seasoned Pepper","ingredients":["1 cup black peppercorns","¼ cup whole coriander seeds","¼ cup rock salt","2 tbsp granulated garlic","2 tbsp dried minced onion","4 sugar cubes"],"steps":["Combine everything, and put it in your pepper mill.","Use like you would ordinary pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeasoned_Pepper","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Bruschetta_on_Rustic_Bread_-_Fresh_chopped_vine_ripe_tomatoes_seasoned_with_onion%2C_basil%2C_grated_pecorino_Romano_salt_%26_pepper%2C_on_a_seasoned_toasted_rustic_bread.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"Cookbook:Sesame Ginger Marinade","name":"Sesame Ginger Marinade","ingredients":["½ cup soy sauce","¼ cup dark brown sugar","2 tsp sesame oil","2 tbsp toasted sesame seeds","3 tbsp minced fresh ginger","2 tbsp minced garlic"],"steps":["Give everything a big shake in an 8-ounce mason jar until smooth.","Refrigerate for up to two weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASesame_Ginger_Marinade","pageImageChecked":true},{"title":"Cookbook:Seared Chicken Breast with Brandy Cream Sauce","name":"Seared Chicken Breast with Brandy Cream Sauce","ingredients":["2 ea. (12–16 oz) boneless skinless chicken breasts","⅓ cup brandy","1 cup heavy cream","Salt","Freshly-ground black pepper","Olive oil"],"steps":["Brush chicken with olive oil on both sides. Season both sides liberally with salt and freshly ground black pepper. Set aside.","Heat a 10-inch cast iron skillet over high heat. Add chicken breasts and cook until well browned on both sides.","Insert a probe thermometer into one of the chicken pieces. Place pan in the middle of a 375°F oven until internal temperature reaches 165°F.","Remove chicken from pan and keep warm.","Place pan back on high heat. Turn off heat and deglaze pan with brandy. Carefully ignite and shake pan until flames die.","Bring to a boil over high heat and cook until liquid has reduced by ⅔.","Whisk in cream and bring to a boil. Cook 8–10 minutes.","Add chicken breasts and toss to coat. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeared_Chicken_Breast_with_Brandy_Cream_Sauce","pageImageChecked":true},{"title":"Cookbook:Seared Duck Breast with Pinot Noir Reduction","name":"Seared Duck Breast with Pinot Noir Reduction","ingredients":["4 ea. (28 oz) boneless duck breasts","Salt","Freshly-ground black pepper","1 ½ cups Pinot Noir wine","1 shallot, very finely minced","1 tbsp olive oil"],"steps":["Score skin of duck in a diamond pattern, being careful not to cut into the meat. Sprinkle on both sides liberally with salt and freshly ground black pepper.","Heat a large stainless steel skillet over medium high heat. Add 2 duck breasts, skin side down, and cook until skin is golden brown, about 10 minutes. Flip and cook 3 minutes. Move to a greased roasting pan and repeat with remaining duck.","Bake at 400°F for 12 minutes for medium rare. Remove and keep warm.","Pour most of the fat out, leaving 2 tbsp. Place pan back on medium high heat, add shallot, and sauté until translucent. Deglaze pan with wine and ignite carefully with a firestick, if desired. If you ignited it, wait until flames die before continuing. Bring to a boil.","Cook wine until reduced by ⅔. Slice duck on the bias and drizzle with sauce. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeared_Duck_Breast_with_Pinot_Noir_Reduction","country":"France","pageImageChecked":true},{"title":"Cookbook:Seaweed Salad","name":"Seaweed Salad","ingredients":["1 ounce assorted dried seaweed or wakame","¼ cup minced shallot, scallion or red onion","2 tbsp soy sauce","1 tbsp rice vinegar","1 tsp mirin (or sugar)","½ tbsp dark sesame oil","1 pinch cayenne salt, if necessary","1 tbsp toasted sesame seeds"],"steps":["Rinse the seaweed and soak until it has increased 10 times in size, about 5 minutes. Gently squeeze to remove excess water.","Remove any hard bits of seaweed and chop the rest. Put pieces in a bowl.","Toss with the shallot, soy sauce, vinegar, mirin (or sugar), sesame oil, cayenne, and salt (if necessary). Taste and add seasonings as needed.","Garnish with sesame seeds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeaweed_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Liat_Portal_for_Foodie_Disorder_-_Seaweed_Salad.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Seaweed_Salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Semolina Pudding","name":"Semolina Pudding","ingredients":["1 liter of milk","1 pinch of salt","Grated lemon zest","1 pinch ground cinnamon","125 g (¼ liter) of soft wheat semolina flour","100 g of white granulated sugar","1 packet of vanilla sugar","30 g of butter or 1 tbsp of nutty-tasting cold-pressed cooking oil (hazelnut oil, walnut oil, poppy seed oil, rapeseed oil)","1 egg yolk","1 egg white, whipped to soft peaks"],"steps":["Bring the milk, salt, lemon zest, and grated cinnamon to a boil in a large saucepan.","Stir in the semolina. Cook over low heat, stirring constantly, until the swollen (this happens very quickly).","Stir in the sugar, vanilla sugar, and butter.","Remove the porridge from the heat.","If desired, stir in whisked egg yolk and/or fold in whipped egg whites.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASemolina_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/020241107_semolina_porridge.webp/960px-020241107_semolina_porridge.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Semo (Nigerian Cooked Semolina)","name":"Semo (Nigerian Cooked Semolina)","ingredients":["Water","Semolina flour"],"steps":["Boil water in a pot.","Gradually mix the semolina flour into the boiling water, stirring with a spatula until it forms a smooth and lump-free dough. Stop adding semolina flour when you can no longer stir easily.","Stir the semolina mixture vigorously to eliminate any lumps.","Once you have a smooth mixture, add a small amount of water to bring it to the desired consistency. Cover the pot, and cook for about 3 minutes.","Serve with your soup of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASemo_(Nigerian_Cooked_Semolina)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Semolina_and_efo_riro.jpg/960px-Semolina_and_efo_riro.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yoyinsola","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Semmelknoedel (Bavarian Bread Dumplings)","name":"Semmelknoedel (Bavarian Bread Dumplings)","ingredients":["5 tbsp oil","2 onions, chopped","10 white bread rolls, cut into small cubes","4 eggs","~3 cups milk","1 bunch of parsley, washed and chopped","~7 tbsp flour","1 tbsp salt","1 pinch white pepper"],"steps":["Heat the oil in a skillet. Add the diced onions, and sauté until translucent. Remove from the heat.","Combine the bread cubes and the cooked onions.","Mix the eggs with the milk, and pour it over the bread and the onions. Mix to make a dough.","Mix the parsley and flour into the dough. Season with salt and pepper.","Form balls of the dough about the size of tennis balls.","Boil the knoedel in salted water. After about 2 minutes, turn the temperature down to a lower setting and let them boil for another 10–15 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASemmelknoedel_(Bavarian_Bread_Dumplings)","pageImageChecked":true},{"title":"Cookbook:Sega Wat (Spicy Ethiopian Beef Stew)","name":"Sega Wat (Spicy Ethiopian Beef Stew)","ingredients":["2 tablespoons olive oil","2 large onions, finely chopped","4 cloves of garlic, minced","750 grams (1.5 lbs) beef, cubed","2 tablespoons berbere spice blend","1 tablespoon tomato paste","1 teaspoon ground paprika","½ teaspoon ground cumin","½ teaspoon ground turmeric","½ teaspoon salt, or to taste","¼ teaspoon black pepper","2 cups beef broth or water","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a large pot or Dutch oven over medium heat.","Add the chopped onions to the pot and sauté until they become translucent and slightly browned.","Add the minced garlic to the pot and sauté for an additional minute until fragrant.","Stir in the berbere spice blend, tomato paste, ground paprika, ground cumin, ground turmeric, salt, and black pepper. Mix well to combine the spices with the onions and garlic.","Add the beef to the pot and stir to coat it with the spice mixture. Cook the beef for a few minutes until it is browned on all sides.","Pour in the beef broth or water, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil.","Reduce the heat to low, cover the pot, and simmer for about 1.5–2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally and add more liquid if needed to maintain the desired consistency.","Taste the stew and adjust the seasoning with salt and pepper if needed.","Remove the pot from the heat and let rest for a few minutes before serving.","Garnish with fresh chopped parsley or cilantro. Serve hot with injera or bread, and savor the bold and spicy flavors of this traditional Ethiopian beef stew."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASega_Wat_(Spicy_Ethiopian_Beef_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Seasoned Salt II","name":"Seasoned Salt II","ingredients":["¼ cup () salt","1 tbsp ground black pepper","1 tbsp ground paprika","1 tsp dry mustard","1 tsp dried oregano","1 tsp dehydrated garlic (minced or powdered)","1 dehydrated onion (minced or powdered)","1 tsp celery seed","1 tsp parsley","½ tsp each of however many of the following you have on hand:","Thyme","Powdered turmeric","Cumin powder","Marjoram","Ground red cayenne pepper","Crushed or ground rosemary","¼ tsp each of however many of the following you have on hand:","Ground white pepper","Chili powder","Curry powder"],"steps":["Mix all ingredients and store in an airtight jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeasoned_Salt_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Real_Salt_Lake_at_the_White_2010-06-04_2.jpg/960px-Real_Salt_Lake_at_the_White_2010-06-04_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samantha Appleton","licence":"Public domain"},{"title":"Cookbook:Seblak","name":"Seblak","ingredients":["250 grams of raw crackers","2 chicken eggs","1/4 kg of boiled chicken meat (cut into small pieces)","2 packs of instant noodles","2 pieces of kencur (aromatic ginger)","2 shallots","2 cloves of garlic","100 grams of fresh chili","1 tablespoon of chicken broth powder","1 teaspoon of sugar","1/2 teaspoon of salt","2 tablespoons of cooking oil (for sautéing)","200 ml of water"],"steps":["Prepare all the ingredients.","Blend kencur (aromatic ginger), shallots, and garlic. Add a little salt.","Blend the chili separately.","Heat the oil in a pan.","Sauté the blended kencur, shallots, and garlic until fragrant and cooked.","Add the blended chili, then stir until it smells fragrant.","Next, pour in the water.","Add salt, chicken broth powder, and sugar to taste.","Put in the crackers and boiled chicken pieces, then stir until cooked.","Add the instant noodles, and stir again until everything is well-cooked.","Pour it into a bowl according to your preferred portion.","Seblak is ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeblak","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Seblak_2.jpg/960px-Seblak_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gunawan Kartapranata","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sheer Khurma","name":"Sheer Khurma","ingredients":["200 g dry vermicelli","1¼ cups ghee","100 g dried dates, soaked overnight, pitted and chopped thin","100 g almonds, blanched and slivered","100 g white raisins","100 g halved cashew nuts","12 cups milk","2 cups cream","4 cups water","3 cups white granulated sugar","2 tbsp cardamom powder"],"steps":["Heat the ghee in a large pot over a low heat.","Add the cashew nuts to the ghee, and fry until browned.","Turn off the flame and add the raisins. When the raisins swell up, take both them and the cashews out of the ghee with a spoon and set aside.","Switch the low heat back on and heat the ghee. Add the vermicelli and fry, stirring so it turns golden-brown. Watch it carefully so it does not burn.","Pour in the milk and water. Add the cashews and raisins back into the mixture.","Add the sliced dates and almonds. Cook for about 2 minutes, or until the vermicelli starts to get flexible; then add sugar.","Keep on the low flame for another 2 minutes, then add cream and cardamom powder.","Heat just a little longer and mix well.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASheer_Khurma","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Sheer_khurma.jpg/960px-Sheer_khurma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sahil tiwarie","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Shepherd's Pie II","name":"Shepherd's Pie II","ingredients":["1 pound (450 g) lean ground hamburger meat","3–4 cups mashed potatoes","12 oz (341 ml or 1 can) creamed corn","Salt, pepper, and butter to taste","1–2 cups shredded Cheddar or Mexican blend cheese (optional, amount depends on how much cheese you want)"],"steps":["Preheat the oven to 350&deg;F (175&deg;C)","In a large skillet, brown the hamburger meat until it is no longer pink","In a medium baking pan, evenly layer the meat on the bottom, then corn. Spread a layer of potatoes.","If using, sprinkle cheese on top.","Bake in the oven for about 30 minutes, or until the cheese is melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShepherd's_Pie_II","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Shepherd's Pie I","name":"Shepherd's Pie I","ingredients":["30 g (1 oz) lard (optional)","1 lb (450 g) minced or ground lamb or beef","3 lb (1.3 kg) powdery old potatoes, such as King Edwards","1 large or 2 small onions","2 tbsp flour","2 cups (300 ml) beef stock (alternatively, bouillon cubes can be used, or gravy powder, if the flour is omitted)","Cheese, grated (optional)","1 handful of mixed vegetables such as sweetcorn or carrots (optional)","Mixed herbs","Milk","Butter"],"steps":["Heat oil in a pan and brown the mince. Where lean meat is used, there may be no need to use additional oil.","Finely chop the onion and lightly fry in a little butter with a small amount of salt until clear.","Add the onions to the mince, mixed herbs, and some pepper.","Sprinkle the flour over the mixture, stir, and cook for 3–4 minutes (if using gravy powder, omit this step).","Cover with lamb or beef stock (or add water and beef bouillon/gravy powder) and simmer for 30 minutes.","Test the savoury mince for seasoning. If gravy is not used, additional salt may be needed.","Meanwhile:","Peel, chop and boil the potatoes for 20 minutes until cooked.","Once the meat is cooked, skim off the excess fat, then reduce the savoury mince until the liquid is level with the mince and onions.","Drain the potatoes until completely dry. Mash until smooth and free of any lumps.","Add butter to the mashed potato, taste and add seasoning as required.","Slowly add milk whilst mashing until the mash is soft and creamy (heavy mash will not float properly on top of the mince).","Put mince mixture in a shallow oven-proof dish.","Layer the mash over the meat and brush the tops of the potatoes with melted butter.","If desired, sprinkle the grated cheese on top of the mash.","If cooking without cheese, rough up the surface of the mash by dragging a fork across it, as if ploughing a field.","Bake in a hot oven for about 30–50 minutes until the top is golden brown.","Serve with peas or beans, or other green vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShepherd's_Pie_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Shepherds_Pie.jpg/960px-Shepherds_Pie.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samuel Engelking","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Shashlik (Russian Skewered Meat)","name":"Shashlik (Russian Skewered Meat)","ingredients":["1 kg pork shoulder","100 ml vodka","1 tbsp honey","1 tbsp black pepper","1 tbsp prepared mustard","Pieces of onion, red or green bell pepper, bacon, sausage, cucumber, baby mushrooms"],"steps":["Mix the honey, mustard, vodka, salt and pepper in a deep bowl and soak the meat pieces in it. Leave the bowl in the refrigerator for 3 hours.","Arrange the meat pieces on wooden or metal skewers, putting some pieces of bacon, sausage, pepper, onion, mushrooms, cucumber, according to your preference, between the pieces of meat.","Grill the skewers.","Serve with potato and other salads! Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShashlik_(Russian_Skewered_Meat)","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Shashlik_steak%2C_Shashlik_Restaurant%2C_Singapore.jpg/960px-Shashlik_steak%2C_Shashlik_Restaurant%2C_Singapore.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sgconlaw","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sesame Noodle Salad","name":"Sesame Noodle Salad","ingredients":["16 oz (1 lb) angel hair pasta","⅛ cup sesame oil","Olive oil, if needed","1 tbsp table salt","1 cup or more finely-chopped fresh cilantro","½ cup chopped fresh scallions","1 ½ cups thinly-sliced fresh carrots"],"steps":["Cook angel hair pasta according to package instructions, then drain.","Add sesame oil, olive oil, and salt (to taste) to drained pasta","Toss in cilantro, scallions, and carrots.","Chill before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASesame_Noodle_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Rice_Noodle_Salad_with_Chicken_-_Earl%27s_Sandwiches_2023-09-25.jpg/960px-Rice_Noodle_Salad_with_Chicken_-_Earl%27s_Sandwiches_2023-09-25.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Shakshuka II","name":"Shakshuka II","ingredients":["1 whole yellow onion","2 tbsp oil","4–5 plum tomatoes","2 eggs","Bell pepper (red or green)","1 tsp basil or black pepper","Cayenne pepper, paprika, and turmeric to taste"],"steps":["Peel and chop the onion. Fry it in the oil until it turns translucent.","Chop the tomatoes and pepper, and add to the onion in the pan.","Add herbs and spices. Cover and let cook until the tomatoes are evenly cooked through (around 25 minutes on low heat).","With a wooden spoon, make two holes in the onion-tomato mix.","Break and pour each egg into its own hole. Cover and let cook until the eggs are firm (around 5 more minutes).","Serve with bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShakshuka_II","country":"Israel","pageImageChecked":true},{"title":"Cookbook:Sesame Shrimp Toast","name":"Sesame Shrimp Toast","ingredients":["20 fresh uncooked large shrimp","4 eggs","2 ½ tbsp cornstarch","1 tsp salt","1 pinch pepper","3 slices (or more as needed) sandwich bread","1 green onion, finely-chopped","4 tbsp sesame seeds","3 tbsp vegetable oil"],"steps":["Remove shells and tails from shrimp. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Chop shrimp into a very small dice.","Beat 1 egg, cornstarch, salt, pepper, and finely-chopped green onions in a small bowl until blended.","Add shrimp to egg mixture, and toss until shrimp are completely coated.","Remove crusts from bread. Cut each slice into quarters.","Place one spoonful of shrimp mixture on each piece of bread. Gently press to adhere to bread.","Brush or rub small amount of egg mixture over each shrimp toast.","Dip moist side into the sesame seeds spread out on a plate.","Heat oil in skillet over medium-high heat until it reaches 375°F (190°C).","Fry 3–4 shrimp toast pieces at a time in the hot oil until golden, 1–2 minutes on each side. Drain on absorbent paper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASesame_Shrimp_Toast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Shrimp_toast_appetizer_at_TRN_Cafe%2C_with_dipping_sauce.jpg/960px-Shrimp_toast_appetizer_at_TRN_Cafe%2C_with_dipping_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ser Amantio di Nicolao","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Seven Minute Icing","name":"Seven Minute Icing","ingredients":["1 egg white","1 cup granulated sugar","3 tbsp cold water","½ tsp baking powder","½ tsp flavoring"],"steps":["Put the egg white, sugar, and water in the top of a double boiler.","Place over boiling water and beat with a rotary egg beater seven minutes.","Then add baking powder and flavoring.","Remove from heat and beat until thick.","Spread in swirls over cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeven_Minute_Icing","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sev Puri (Crispy Indian Snack with Potato)","name":"Sev Puri (Crispy Indian Snack with Potato)","ingredients":["10 flat, crisp puris","½ cup boiled potato (aloo), cubed","3 tbsp tamarind chutney","3 tbsp coriander chutney","½ tsp cumin seed (jeera)","Salt","½ tsp red chile pepper (lal mirchi)","½ cup chopped onion","1 cup fine sev"],"steps":["Arrange the puris on a plate, and make a hole in the center of each puri.","Fill with a few chopped boiled potato cubes.","Add about ¼ tsp of tamarind and green chutneys in each. Sprinkle with cumin powder, salt, red chilli powder.","Sprinkle finely chopped onions over top, then generously sprinkle sev all over the puris.","Garnish with finely chopped coriander.","Serve fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASev_Puri_(Crispy_Indian_Snack_with_Potato)","country":"India","pageImageChecked":true},{"title":"Cookbook:Sharbat bil Loz","name":"Sharbat bil Loz","ingredients":["4 cups blanched almonds","4 cups water","3 cups sugar (optional, it is healthier without sugar)","¼ cup orange blossom water (or rosewater)"],"steps":["Grind the almonds finely in blender.","Add the water and continue to grind.","Strain the liquid through a sieve lined with cheesecloth, reserving the liquid.","When drained, squeeze the remaining pulp to extract as much liquid as possible. Discard the pulp.","Pour into a heavy saucepan, then stir in the sugar (optional).","Boil, stirring constantly, then lower the heat and simmer very gently for 5–10 minutes.","Turn off the heat, add the orange flower water, and let the syrup cool.","To serve, pour ¼ cup of syrup into a glass, add ice water, and stir well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASharbat_bil_Loz","country":"Iran","pageImageChecked":true},{"title":"Cookbook:Shakshuka I","name":"Shakshuka I","ingredients":["6 tbsp olive oil","1 tbsp sweet paprika","6 cloves garlic, minced","1 large sweet red pepper, diced","1 chile pepper (red or green), chopped","6 ripe tomatoes diced","Ground black pepper","Salt to taste","6 eggs"],"steps":["On a high heat, heat the oil for about ½ minute. Add the paprika and blend well.","Add the garlic and peppers, and turn to low flame. Cook for about 10 minutes, until the peppers have slightly softened.","Add the tomatoes and bring to a boil, then season to taste with salt and pepper.","Make 6 dents in the mixture. Into each dent, put an egg yolk, and spread the egg whites around.","Continue to cook on low until the egg whites have coagulated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShakshuka_I","country":"Israel","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Shakshuka_Dish.jpg/960px-Shakshuka_Dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Junbinhuang","licence":"CC BY 4.0"},{"title":"Cookbook:Shark Fin Soup","name":"Shark Fin Soup","steps":["Clean the fins and place in lukewarm water.","Soak ground shrimp and dried mushrooms for 30 minutes in ¼ litre warm water. The water can then be discarded. The dried bamboo should also be soaked until soft, then cut into thin strips.","Thoroughly clean and scale the shark fins, then place in a litre of water. Simmer for 1 hour. Afterwards, set the water aside.","Place fins in a fresh litre of water and bring to a boil. Reduce heat and simmer, covered, for 1½ hours. Afterwards, strain fins.","In a separate pot, add chicken broth and bring to a boil. Add ginger and shrimp and simmer for 30 minutes.","Remove from heat and strain the broth, discarding the shrimp and ginger.","In a separate pot, heat the bacon fat, adding the bamboo shoots and mushrooms together with salt.","Sauté for 1 minute, then add soy sauce, wine, broth, fish stock, and fins. Boil over low heat, stirring frequently, for 20 minutes.","Remove from heat and slowly stir in the corn starch, in small increments. Sprinkle sesame oil on the soup.","Serve in a large bowl. The shark fins should remain on the surface."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShark_Fin_Soup","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Chinese_cuisine-Shark_fin_soup-01.jpg/960px-Chinese_cuisine-Shark_fin_soup-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chee.hong","licence":"CC BY 2.0"},{"title":"Cookbook:Shikanjvi (Punjabi Spiced Lemonade)","name":"Shikanjvi (Punjabi Spiced Lemonade)","ingredients":["Cold water","2 lemons, juiced","1 small chunk of ginger","1–2 teaspoons sugar (raw if possible)","½ teaspoon salt","½ teaspoon pepper"],"steps":["Pour the water into a glass.","Add the lemon juice, ginger, sugar, salt and pepper, then shake it vigorously.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShikanjvi_(Punjabi_Spiced_Lemonade)","photo":"https://upload.wikimedia.org/wikipedia/commons/8/82/Shikanji-_served_with_pomegranate%2Cgrated_apple_and_mint.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kanikatwl","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Seviyan Ji Khirni (Sindhi Vermicelli Pudding)","name":"Seviyan Ji Khirni (Sindhi Vermicelli Pudding)","ingredients":["1 tbsp ghee","3 tbsp South Asian vermicelli (short, fine wheat noodles)","2 litres milk","10 cardamom pods","20 strands saffron","2 cups white granulated sugar","10 almonds"],"steps":["Heat ghee in a skillet. Add vermicelli, and fry over low heat until golden brown. Remove from the heat.","Bring the milk to a boil. Add vermicelli, cardamom, and saffron. Simmer until the vermicelli are tender and the milk is reduced to a little more than half the original volume.","Mix in the sugar, and boil for 5–7 minutes.","Serve, garnished with almonds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASeviyan_Ji_Khirni_(Sindhi_Vermicelli_Pudding)","pageImageChecked":true},{"title":"Cookbook:Shakshuka bil Lahm (Libyan Meat Shakshuka)","name":"Shakshuka bil Lahm (Libyan Meat Shakshuka)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","2 cloves of garlic, minced","500 grams (1 lb) beef or lamb, cut into small cubes","2 bell peppers, diced","4 tomatoes, diced","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (optional, for extra heat)","Salt, to taste","Pepper, to taste","4–6 eggs","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Heat the olive oil in a large skillet or frying pan over medium heat.","Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.","Add the cubed meat to the skillet and cook until browned on all sides.","Add the diced bell peppers and tomatoes to the skillet. Stir well to combine.","Sprinkle the cumin, paprika, cayenne pepper (if using), salt, and pepper over the ingredients in the skillet. Stir to evenly distribute the spices.","Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for about 15–20 minutes, or until the meat is tender and the flavors have melded together.","Using a spoon, create small wells in the sauce and carefully crack the eggs into each well.","Cover the skillet again and let the shakshuka cook for an additional 5–7 minutes, or until the eggs are cooked to your desired level of doneness.","Garnish with freshly chopped parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShakshuka_bil_Lahm_(Libyan_Meat_Shakshuka)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Shakshuka_by_Calliopejen1.jpg/960px-Shakshuka_by_Calliopejen1.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Calliopejen1","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Sharmoula bil Lahm (Libyan Marinated Meat Sharmoula)","name":"Sharmoula bil Lahm (Libyan Marinated Meat Sharmoula)","ingredients":["4 cloves of garlic, minced","¼ cup olive oil","2 tablespoons freshly squeezed lemon juice","2 teaspoons ground cumin","2 teaspoons ground paprika","1 teaspoon ground coriander","½ teaspoon ground cayenne pepper (adjust according to spice preference)","½ teaspoon salt","¼ teaspoon black pepper","1 kg (2.2 lbs) boneless beef or lamb cubes","Fresh parsley or cilantro, chopped, for garnish"],"steps":["In a mixing bowl, combine the minced garlic, olive oil, lemon juice, ground cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Mix well to form a smooth marinade.","Add the beef or lamb cubes to the marinade and toss them until they are evenly coated. Ensure that each piece of meat is well covered with the marinade.","Cover the bowl with plastic wrap and refrigerate for at least 2–4 hours to allow the flavors to meld and the meat to absorb the marinade.","Preheat the grill or grill pan over medium-high heat.","Thread the marinated meat onto skewers, leaving a small gap between each piece.","Place the skewers on the grill or grill pan and cook for approximately 10–15 minutes, turning occasionally, until the meat is cooked to your desired level of doneness.","While grilling, brush any remaining marinade onto the meat for added flavor and moisture.","Once cooked, remove the skewers from the grill and let them rest for a few minutes.","Garnish with fresh chopped parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASharmoula_bil_Lahm_(Libyan_Marinated_Meat_Sharmoula)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Sharba Libya (Libyan Soup)","name":"Sharba Libya (Libyan Soup)","ingredients":["2 tablespoons olive oil","500 grams (1 lb) lamb or beef, cut into small cubes","1 large onion, finely chopped","4 cloves of garlic, minced","2 medium carrots, peeled and diced","2 medium potatoes, peeled and diced","2 stalks of celery, diced","1 green bell pepper, diced","1 red bell pepper, diced","1 zucchini, diced","1 cup green peas (fresh or frozen)","1 cup chickpeas, cooked or canned","1 cup macaroni or other small pasta","2 ripe tomatoes, diced","2 tablespoons tomato paste","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground turmeric","½ teaspoon ground cayenne pepper","½ teaspoon ground cinnamon"],"steps":["Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.","Add the diced lamb or beef cubes to the pot and cook until browned on all sides. Stir occasionally to prevent sticking.","Once the meat is browned, add the diced carrots, potatoes, celery, green and red bell peppers, zucchini, green peas, and chickpeas to the pot. Stir well to combine with the meat.","Add the diced tomatoes, tomato paste, cumin, paprika, turmeric, cayenne pepper, cinnamon, coriander, salt, and pepper to the pot. Stir to coat the ingredients with the spices and tomato paste.","Pour enough water into the pot to cover all the ingredients. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 hour. This allows the flavors to meld together and the meat to become tender.","In the meantime, cook the macaroni or small pasta according to the package instructions. Drain and set aside.","After the soup has simmered for an hour, taste and adjust the seasoning with salt and pepper if needed.","Add the cooked macaroni or small pasta to the soup and stir to incorporate. Let the soup simmer for another 10 minutes to allow the pasta to absorb the flavors.","Remove the pot from the heat. Ladle into serving bowls and garnish with fresh chopped parsley or cilantro.","Serve the soup hot with crusty bread on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASharba_Libya_(Libyan_Soup)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Libyan%27s_hasa_%28soup%29.jpg/960px-Libyan%27s_hasa_%28soup%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NAWARAH ALI FARAJ","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sese Plaintains (Cameroonian Plantain Stew)","name":"Sese Plaintains (Cameroonian Plantain Stew)","ingredients":["3 pounds goat meat or beef","2 medium-size onions, chopped","5 pounds unripe plantains","½ cup ground crayfish","1 cup red palm oil","2 tablespoons chicken-flavour bouillon cube or powder","1 tablespoon powdered cayenne pepper (optional)","1 bunch of fresh kale leaves, chopped","Salt to taste","Pepper to taste"],"steps":["Cut the ends off the plantains. Make a shallow slit through the length of the peel, and remove it.","Slice the plantains into thick rounds.","Boil the meat in a saucepan with salt, cayenne pepper, half the onions, and bouillon cubes until tender.","Add the plantain, crayfish, red oil, and remaining onions. Simmer for about 15–20 minutes.","Stir in the kale, and cook for an additional 8 minutes.","Remove from the heat and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASese_Plaintains_(Cameroonian_Plantain_Stew)","country":"Cameroon","pageImageChecked":true},{"title":"Cookbook:Shepherd's Pie III","name":"Shepherd's Pie III","ingredients":["100 g minced lamb","1 clove of garlic, chopped","4 large potatoes","1 carrot","Some fresh green peas","Some sweetcorn kernels","Mixed vegetables","Small amount of tomato ketchup","Beef stock cube or gravy","5 g flour","10 ml water","30 ml milk","30 g butter or margarine","5 ml olive oil or other cooking oil"],"steps":["Peel and chop the potatoes. Boil the potatoes for 20 minutes whilst preparing the rest of the meal.","Cut the minced lamb and add the garlic.","Next gently heat some olive oil in a frying pan and add the meat and garlic","Then add the vegetables, ketchup, stock cube (or gravy) and cook on a very low heat for 5 minutes.","Add flour and water and mix well.","Cook the mixture for about 25 minutes and stir every few minutes.","Once the potatoes are ready drain them, add a touch of milk and butter (or margarine) and mash.","Pour the mixture into an oven dish then add the mashed potatoes on top. Cover all of the lamb mixture.","Bake in the oven at 200°C for about 15–20 minutes and take it out when the potatoes are turning golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShepherd's_Pie_III","pageImageChecked":true},{"title":"Cookbook:Shahan ful","name":"Shahan ful","ingredients":["2 cups dried fava beans (or canned fava beans)","1 medium onion, finely chopped","2 cloves garlic, minced","1 tomato, diced","1–2 green chilies, chopped","1 teaspoon ground cumin","1 teaspoon berbere spice (optional)","2 tablespoons olive oil or niter kibbeh","1 tablespoon lemon juice","Salt to taste","Black pepper to taste","Yogurt or feta cheese for serving (optional)","Fresh coriander or parsley (optional)","Bread rolls or flatbread for serving"],"steps":["Wash and soak the dried fava beans overnight.","Drain the beans and place them in a large pot with fresh water.","Simmer over low heat until the beans become soft and tender. Add more water if necessary.","Mash the cooked beans into a coarse paste using a spoon or potato masher.","In another pan, heat the olive oil or niter kibbeh over medium heat.","Add the onions and cook until soft.","Stir in the garlic, tomatoes, chilies, cumin, and berbere spice.","Cook for several minutes until fragrant.","Add the mashed beans and stir well.","Season with lemon juice, salt, and black pepper.","Simmer for a few minutes until thick.","Serve hot with yogurt, feta cheese, or fresh herbs if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShahan_ful","pageImageChecked":true},{"title":"Cookbook:Silvash Gombotz (Hungarian Plum Dumplings)","name":"Silvash Gombotz (Hungarian Plum Dumplings)","ingredients":["2 pounds peeled potatoes","1 egg","1 pinch salt","3 tbsp oil","⅔ pound plain flour","Fresh plums, plum jam or plum compote"],"steps":["Cook potatoes until very soft (at least an hour). Peel and mash with a fork.","Add the egg to the mixture, along with the little salt and oil. Mix well.","Gradually mix in the flour to make a smooth dough. You may need a little more or less than the listed quantity.","Knead the potato dough, then roll it out into a thin sheet (about 5 mm thick), and cut into squares.","Put half a plum or 1 tsp of plum jam on each square. Wrap the dough around the filling and seal the edges.","Cook in boiling water for 10–15 minutes until the dumplings are floating and cooked through.","Serve with bread crumbs fried in butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASilvash_Gombotz_(Hungarian_Plum_Dumplings)","country":"Hungary","pageImageChecked":true},{"title":"Cookbook:Shrimp and Sea Bass Ceviche","name":"Shrimp and Sea Bass Ceviche","ingredients":["1 pound (450 g) shrimp (16/20 per pound), peeled and cleaned","2 pounds (900 g) meaty white fish, such as sea bass, boned and cut into large dice","1 red onion, minced","1 piece ginger, peeled and minced","1 clove garlic, minced","¼ Habañero or Scotch bonnet pepper, seeded and minced","1 celery rib, minced","Salt","Black pepper","5 lemons, juiced","5 limes, juiced","1 bunch cilantro, chopped","2 ears of corn, grilled with husk on"],"steps":["Boil salted water. Have ice water ready on the side. Poach shrimp for just 30 seconds in the hot water, then cool in ice water and drain.","Combine shrimp with fish, then toss with onion, ginger, garlic, hot pepper, celery, salt, and black pepper. Allow to cool in the refrigerator at least 30 minutes and up to 2 hours.","Add lemon and lime juices and refrigerate 1 additional hour. Finish with cilantro and corn.","Check seasoning and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_and_Sea_Bass_Ceviche","country":"Peru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Ceviche_del_Per%C3%BA.jpg/960px-Ceviche_del_Per%C3%BA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Manuel González Olaechea assumed (based on copyright claims).","licence":"CC BY 3.0"},{"title":"Cookbook:Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad)","name":"Shopska Salata (Tomato, Cucumber, and Bell Pepper Salad)","ingredients":["4 tomatoes","2 cucumbers","2 roasted peppers or fresh green bell peppers","2 spoonfuls chopped parsley","2 spoonfuls chopped red onion or green onion","½ pound (225 g) white cheese (feta; optional)","Some olives (optional)","salt, vinegar, oil to taste"],"steps":["Cut the tomatoes, cucumbers and peppers in small pieces—cubes if possible.","Mix well with the parsley, onion, salt, and oil.","Serve with white cheese grated on top. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShopska_Salata_(Tomato%2C_Cucumber%2C_and_Bell_Pepper_Salad)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Za_shopska_salata.JPG/960px-Za_shopska_salata.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biso","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Shrimp Fritters (Accra)","name":"Shrimp Fritters (Accra)","ingredients":["¼ cup (60 ml) green pepper, chopped","2 spring onions, chopped","1 small onion, chopped","1 Scotch bonnet or other hot pepper, minced","2 cups (480 ml) flour","2 tsp (10 ml) baking powder","1 tsp (5 ml) sugar","½ lb (~225 g) chopped shrimp","4 cloves garlic, minced","1 tsp (5 ml) thyme","1 tsp (5 ml) parsley","Black pepper to taste","Salt to taste","Water","Vegetable oil"],"steps":["Combine green pepper, spring onions, onions, and scotch bonnet in a bowl.","Add remaining ingredients except water, and mix thoroughly.","Stir in enough water to make a soft mixture using a spoon. Beat mixture until is smooth.","Using a pan or deep fryer, drop spoonfuls in to hot oil, and fry until all sides are brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_Fritters_(Accra)","pageImageChecked":true},{"title":"Cookbook:Shirred Egg","name":"Shirred Egg","ingredients":["Butter","Eggs","Salt and pepper","Cream (optional)","Cheese (optional)","Bread crumbs (optional)"],"steps":["Butter a shirred egg dish (a small casserole or custard dish).","Put the dish on a low heat to melt the butter, or just add 2–3 tsp cream.","Break an egg in the dish over the cream and season with salt and pepper.","Optionally, sprinkle with shredded cheese and/or bread crumbs.","Bake in the oven at 375°F long enough to set the whites of the eggs. Alternatively, cook by placing the dish directly on low heat.","Serve in the same dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShirred_Egg","pageImageChecked":true},{"title":"Cookbook:Shrimp Hooman (Goan Shrimp Curry)","name":"Shrimp Hooman (Goan Shrimp Curry)","ingredients":["1 cup (240 ml) grated coconut, preferably fresh","2 dried red chile peppers","½ tsp turmeric powder","2 peppercorns","1 piece of tamarind (the size of a small marble)","½ onion, chopped fine","1 drumstick (frozen works fine), cut into 8–10 pieces","10–15 shrimp, cleaned and de-veined","1 pinch asafoetida"],"steps":["Put the shrimp, onion, drumsticks, and asafoetida in a saucepan. Add a little water and cook until the shrimp and drumsticks are done. If using white fish instead of shrimp, then omit the shrimp at this stage.","Grind the grated coconut, chile peppers, turmeric, pepper and tamarind to a fine paste. If needed, add a tiny amount of water to form a thick fine paste. Avoid watering down the paste as far as possible.","Add to the shrimp mix and bring to a boil. If using white fish, add at this point.","Add salt to taste.","Serve with hot white rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_Hooman_(Goan_Shrimp_Curry)","pageImageChecked":true},{"title":"Cookbook:Shirmal (Persian Saffron Flatbread)","name":"Shirmal (Persian Saffron Flatbread)","ingredients":["A few saffron strands","2 tbsp warm milk","3 cups plain flour","Salt to taste","1 tsp sugar","¾ cup ghee","1 cup milk"],"steps":["Soak the saffron strands in the warm milk. Set aside.","Sift together flour and salt, then sprinkle in sugar.","Add the melted ghee, and mix with your fingers until evenly distributed.","Add milk a little at a time, and knead the mixture to a dough. When it forms a soft smooth lump, cover with a moist cloth and set aside for 2 hours.","Knead, then set aside again for 2 hours.","Knead again, and divide the dough into 7 parts.","Rub saffron strands in the milk to dissolve them.","Place an inverted heavy iron pan on the lower shelf of oven. Keep the grill on upper rack. Preheat to 250°C (480°F).","On a floured surface, roll each piece of dough into a thick round about 6 inches in diameter. Prick with fork all over.","Slap dough onto the hot pan base, and allow to bake until brown spots appear.","Move sheermal to the grill with tongs. Dip fingers in saffron milk and splash on sheermal. Keep in oven few more seconds.","Remove sheermal, and either immediately serve hot or wrap in slightly moist towel.","Apply butter or ghee on top if desired. Serve with gravies, veggies, curds, pickles or jams."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShirmal_(Persian_Saffron_Flatbread)","country":"India","pageImageChecked":true},{"title":"Cookbook:Shortcrust Pastry","name":"Shortcrust Pastry","ingredients":["150 g (½ cup) unsalted butter, softened","100 g (½ cup) caster sugar","1 tsp grated lemon rind","120 g (1 cup) plain flour, plus extra for dusting","120 g (¾ cup) potato flour"],"steps":["Cream together butter, sugar, and lemon rind in a bowl.","Sift together the plain and potato flours into a mound.","Make a well in the center of the mound and add the creamed mixture.","Knead lightly until the dough is consistent.","Wrap the dough in plastic wrap and chill for 1 hour before use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShortcrust_Pastry","pageImageChecked":true},{"title":"Cookbook:Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts","name":"Shrimp Scampi Angel Hair Pasta with Lemon and Pine Nuts","ingredients":["1 package (12 ounces) shrimp scampi, garlic and butter flavor","12 ounces dry angel hair pasta","½ cup fresh flat-leaf parsley leaves, roughly chopped","⅓ cup pine nuts, toasted","Finely grated zest and juice of 1 lemon","Kosher salt and freshly ground black pepper"],"steps":["Boil large pot of cold water and salt it generously.","Add the pasta and cook, stirring occasionally until al dente, 4–5 minutes.","Drain the pasta reserving about 1 cup of the cooking water.","Prepare the shrimp in a large skillet according to package directions.","Stir the lemon zest and juice into the shrimp.","Add the pasta, reserved pasta water, parsley and pine nuts, and toss in the skillet to coat the pasta evenly.","Divide shrimp and pasta among warm pasta bowls and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_Scampi_Angel_Hair_Pasta_with_Lemon_and_Pine_Nuts","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Shrimp and Cheese Grits","name":"Shrimp and Cheese Grits","ingredients":["3–4 strips thickened smoked bacon, diced","1 pound large shrimp","6 servings of grits","1 cup shredded sharp cheddar cheese","¼ cup butter","½ large sweet onion, cut into thin strips","½ yellow bell pepper, cut into strips","½ red bell pepper, cut into strips","2–3 cloves garlic, minced","¼–½ teaspoon hot sauce, or to taste (optional)","juice of one lime"],"steps":["Fry bacon until crisp, remove and set aside.","Sauté onions, garlic, and peppers in bacon grease, add lime juice and hot sauce and set aside.","Prepare grits per the directions on box. Add cheese and butter when done cooking to allow for them to melt, then set aside.","Stir when done melting.","Sauté the shrimp until they turn pink, about 2–3 minutes.","Place the grits and cheese in large serving container and place the shrimp down the center of the container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_and_Cheese_Grits","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Shrimp_%26_Grits_-_Saut%C3%A9ed_shrimp_with_mushrooms%2C_scallions_%26_bacon_served_over_cheese_grits_2.jpg/960px-Shrimp_%26_Grits_-_Saut%C3%A9ed_shrimp_with_mushrooms%2C_scallions_%26_bacon_served_over_cheese_grits_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"Cookbook:Simmering Tofu Stir-fry","name":"Simmering Tofu Stir-fry","ingredients":["1 block firm tofu","Mixture of preferred vegetables (suggested combination: onion, green pepper, tomato)","½ ea. apple","Soy sauce","Olive oil","Preferred seasonings (suggested seasonings: pepper, hot sauce, salt)"],"steps":["Slice tofu into manageable slices (no more than ¼ inch thick).","Slice all vegetables and apple.","Simmer tofu and vegetable in a light mixture of olive oil and soy sauce on medium high heat.","Cook until tofu is golden brown and vegetables have thoroughly soaked up juices.","Serve with a side of rice or couscous and season."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimmering_Tofu_Stir-fry","pageImageChecked":true},{"title":"Cookbook:Shiro Wat (Ethiopian Pea Stew)","name":"Shiro Wat (Ethiopian Pea Stew)","ingredients":["½ cup chopped onion","¼ cup oil","4 spoons berberei (a spice mix with red pepper powder)","2½ cups water","4 spoons shiro powder (made from different cereals and beans, typically split green peas)","Salt, to taste","2 spoons butter (optional)"],"steps":["Heat a medium-size skillet, add the onion, and cook for 1–2 minutes.","Add the oil, and after 1 minute add berberei. Cook it for 4–5 minutes, stirring regularly and adding a dash of water if it tries to stick on the pan.","Add the water.","When the water boils, add the shiro, carefully stirring it in the pan; it should not make lumps. Then cook it for 5 minutes, stirring it regularly.","Finally, add salt and the butter, and after 2–3 minutes, remove it from the heat.","Served hot or cold with injera."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShiro_Wat_(Ethiopian_Pea_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Shortbread","name":"Shortbread","ingredients":["380 g (1 ½ cup / 13 ½ oz) all-purpose flour","¼ tsp salt","220 g (1 cup / 8 oz) butter","110 g (½ cup / 4 oz) white granulated sugar"],"steps":["Preheat the oven to 140°C (275°F or Gas Mark 1).","Cream the butter with the sugar until light and fluffy.","Sift the flour and salt into the mixture and work into the fat and sugar until completely amalgamated.","Shape the dough into a ball and roll out to about 1.3 cm (½ inch) thick. The dough may need to be chilled for 10–15 minutes for easier handling.","Cut into squares or rectangles and prick the tops with a fork in two parallel lines.","Bake in the oven for 30–40 minutes or until the shortbread is lightly browned.","Leave them on a cooling rack to cool.","Store in a cool place in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShortbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Shortbread_fingers.jpg/960px-Shortbread_fingers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Dave souza","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Shrimp Curry","name":"Shrimp Curry","ingredients":["1 pound peeled, deveined jumbo shrimp, heads removed","½ onion, finely diced","1 tbsp minced garlic","1 tbsp vegetable oil","1 tbsp curry powder","½ cup chicken broth","1 heaping tbsp red curry paste","1 tbsp ghee"],"steps":["Heat oil in a large stainless steel sauté pan over medium high heat. Add shrimp and sauté just until bright pink. Remove and keep warm.","Melt ghee in same pan. Add vegetables and sauté until browned around edges.","Add remaining ingredients and shrimp and toss to coat. Reduce heat to medium low and cook until shrimp are heated through.","Remove and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrimp_Curry","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Indian_Shrimp_Curry_2.jpg/960px-Indian_Shrimp_Curry_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roozitaa","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Shrewsbury Cakes","name":"Shrewsbury Cakes","ingredients":["½ cup white sugar","½ cup all-purpose flour","1 egg white","¼ tsp nutmeg","1 cup (1 stick) unsalted butter, softened"],"steps":["Preheat the oven to 350°F.","Place butter in mixing bowl along with sugar. Cream until the mixture is fluffy.","Break the egg into the mixture, and stir it in completely.","Add the nutmeg and flour to the mixture, and stir in completely.","Spray or butter the cookie sheets.","Place teaspoons of the batter onto the cookie sheets about two inches apart.","Place in the oven and bake at 350°F for 10 minutes.","Take the cakes out of the oven, if the cakes have stuck together, use a knife to cut them apart.","Use spatula to place the cakes onto a plate.","Enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShrewsbury_Cakes","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a3/Shrewsbury_Royal_Infirmary_Christmas_cakes_and_decorations_%2815987432821%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Geoff Charles","licence":"CC0"},{"title":"Cookbook:Shorba bil Lahm (Libyan Meat Soup)","name":"Shorba bil Lahm (Libyan Meat Soup)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","3 cloves of garlic, minced","500 grams (1 lb) boneless lamb or beef, cut into small cubes","1 teaspoon ground cumin","1 teaspoon ground coriander","½ teaspoon ground turmeric","½ teaspoon ground cayenne pepper (adjust according to spice preference)","Salt to taste","Pepper, to taste","2 carrots, peeled and diced","2 potatoes, peeled and diced","2 tomatoes, chopped","1 liter (4 cups) vegetable broth or beef broth","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a large pot over medium heat.","Add the chopped onion and minced garlic to the pot and sauté until they become translucent and fragrant.","Add the diced lamb or beef cubes to the pot and cook until browned on all sides.","Stir in the ground cumin, ground coriander, ground turmeric, cayenne pepper, salt, and pepper, and cook for another minute to toast the spices.","Add the chopped carrots, potatoes, and tomatoes to the pot, and stir well to combine with the meat and spices.","Pour in the vegetable broth or beef broth, and bring the soup to a boil.","Reduce the heat to low, cover the pot, and let the soup simmer for about 1 hour, or until the meat is tender and the flavors have melded together.","Taste the soup and adjust the seasoning with salt and pepper if needed.","Serve hot, garnished with fresh parsley or cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShorba_bil_Lahm_(Libyan_Meat_Soup)","country":"Libya","pageImageChecked":true},{"title":"Cookbook:Shiro (Ethiopian Spiced Chickpea or Lentil Stew)","name":"Shiro (Ethiopian Spiced Chickpea or Lentil Stew)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 cup shiro powder (chickpea or lentil flour)","4 cups vegetable broth or water","1 tablespoon berbere spice blend","1 teaspoon ground cumin","½ teaspoon ground turmeric","½ teaspoon salt, or to taste","¼ teaspoon black pepper","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in a large pot over medium heat.","Add the chopped onion to the pot and sauté until translucent and slightly browned.","Add the minced garlic to the pot and sauté for an additional minute until fragrant.","Sprinkle the berbere spice blend, ground cumin, ground turmeric, salt, and black pepper over the onions and garlic. Stir well to coat the ingredients with the spices.","Add the shiro powder to the pot and stir it into the onion and spice mixture.","Gradually pour in the vegetable broth or water while continuously stirring to prevent any lumps from forming.","Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20–25 minutes, stirring occasionally. The stew will thicken and develop a rich flavor.","Taste and adjust the seasoning with salt and pepper if needed.","Remove the pot from the heat and let the shiro rest for a few minutes before serving.","Garnish the shiro with fresh chopped parsley or cilantro. Serve hot with injera or bread for dipping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShiro_(Ethiopian_Spiced_Chickpea_or_Lentil_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Silog","name":"Silog","ingredients":["1 serving of fried rice","1 fried chicken egg (sunny side-up or beaten)","Add-ons of your choice, such as:","2 hot dogs","1 can of corned beef","1 longganisa sausage","Sliced cucumber and tomato"],"steps":["Place the fried rice and the egg on your plate.","Arrange your desired add-ons around the rice.","Serve with any desired condiments, such as spicy vinegar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASilog","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Salted_Chicken_Silog.jpg/960px-Salted_Chicken_Silog.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heigen18","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Shitha","name":"Shitha","ingredients":["2 tablespoons red chile powder (or fresh red chilies, blended)","2 medium tomatoes, chopped","2 cloves garlic, minced","1 tablespoon vegetable oil","Salt to taste","1 tablespoon lemon juice or vinegar (optional)"],"steps":["Heat the oil in a small pan over medium heat.","Add minced garlic and sauté until golden.","Add chopped tomatoes and cook until they soften.","Add chile powder and salt. Stir well.","Simmer for 10–15 minutes until the mixture thickens.","Add lemon juice or vinegar if desired for extra tanginess.","Let it cool before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AShitha","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Chtitha2.jpg/960px-Chtitha2.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Slothtysloth","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Simple Nachos","name":"Simple Nachos","ingredients":["1 pound (450 g) lean ground beef (92% lean or greater)","1 can diced tomatoes with green chiles","2 teaspoons or less taco seasoning mix (mostly cumin)","2 tablespoons sour cream","1 dash Mexican seasoning","Corn tortilla chips"],"steps":["In a skillet, brown ground beef with Mexican seasoning and Taco Mix.","When beef is browned add the can of diced tomatoes with green chiles, cover and allow to simmer an additional 5 minutes.","Put tortilla chips on a large plate. Place 2 tablespoons of sour cream on plate. Sprinkle beef and diced tomato mixture over top of the chips.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Nachos","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Simple Roasted Oysters","name":"Simple Roasted Oysters","ingredients":["25 small live oysters","Salt to taste","Pepper to taste"],"steps":["Rinse the oysters in a colander and drain well.","Put the live oysters in the shell in a large sauté pan on medium-high heat and leave them till their shells open a little.","Take them off the heat, open them on a plate, and season with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Roasted_Oysters","pageImageChecked":true},{"title":"Cookbook:Simple Tarragon Quiche","name":"Simple Tarragon Quiche","ingredients":["5 eggs","1 ⅓ cup (320 ml) cream (approximately 30% fat)","1 teaspoon chopped fresh tarragon","1 dash ground nutmeg","¼ teaspoon salt","⅛ teaspoon ground pepper","1 prepared frozen pie crust","¾ cup (180 ml) freshly-grated Swiss cheese"],"steps":["Preheat oven to 375&deg;F (190&deg;C).","Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender; blend as briefly as possible until they form a homogeneous mixture.","In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full.","Bake the quiche for 35–40 minutes; a toothpick or fork inserted into its middle should come out \"clean\".","Remove the quiche from the oven, and let it cool for at least 20 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Tarragon_Quiche","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7e/Quiche_Lorraine.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Simple Ayurvedic Sprout Salad","name":"Simple Ayurvedic Sprout Salad","ingredients":["1 cup fresh mung bean sprouts (sprout your own and use them when the sprouts are about ½ inch long)","½ cup peeled, deseeded, diced cucumber","½ cup chopped celery","1 tbsp lemon juice","1 tbsp extra-virgin olive oil","1 tbsp chopped fresh cilantro","1 tbsp sunflower seeds","Salt to taste","Black pepper to taste"],"steps":["Combine the veggies and sprouts in a glass bowl.","Whisk together the salt, pepper, lemon juice, and olive oil in a separate bowl. Add to the salad and toss well to mix.","Garnish with the cilantro and sunflower seeds, and serve at room temperature or cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Ayurvedic_Sprout_Salad","pageImageChecked":true},{"title":"Cookbook:Simple Chocolate Cheese Pie","name":"Simple Chocolate Cheese Pie","ingredients":["8 ounces (225 g) cream cheese","¼ cup (60 ml) unsweetened cocoa powder","¼ cup (60 g) powdered sugar","8 ounces (225 g) nondairy whipped topping","1 ready-made graham cracker crumb crust"],"steps":["Melt the cream cheese, and cool slightly. Transfer to a mixing bowl.","Mix in the cocoa powder and powdered sugar.","Fold in the whipped topping.","Pour mixture into the into ready-made crust","Cover and place in a refrigerator/freezer. Remove when solid.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Chocolate_Cheese_Pie","pageImageChecked":true},{"title":"Cookbook:Simple Italian Sausage Spaghetti Dinner","name":"Simple Italian Sausage Spaghetti Dinner","ingredients":["8 ounces whole grain thin spaghetti","1 tsp olive oil","1 small onion","½ pound mild or hot Italian sausage","½ cups red or dry white wine","2 cans (28 ounces) no-salt-added diced tomatoes","1 can (6 ounces) no-salt-added tomato paste","1 tsp minced garlic","1 tsp sugar","1 tsp dried Italian seasoning","¼ cup grated Parmesan cheese"],"steps":["Prepare pasta according to package directions.","Meanwhile, heat oil in a 4½-quart saucepan or Dutch oven over medium-high heat.","Peel and finely chop onion, adding to pan as you chop.","Remove casings from sausage, if necessary, and crumble sausage into the pan. Stir and cook, breaking up the sausage, until the sausage is cooked through and the onion is tender, about 5 minutes.","Add wine to pan and stir to loosen any brown bits on the bottom of the pan.","Add canned tomatoes and their juice, tomato paste, garlic, sugar and Italian seasoning.","Stir to combine, then reduce heat to medium-low.","Stir in Parmesan cheese, and cook until pasta is ready.","Serve the sauce with the cooked pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Italian_Sausage_Spaghetti_Dinner","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Simple Spaghetti","name":"Simple Spaghetti","ingredients":["2.25 L (10 cups) water","8 oz (224 g) spaghetti","2.5 cups (24 oz) pasta sauce (optional but recommended)","Salt (optional but recommended)","Vegetable oil (optional but recommended)"],"steps":["On a stovetop, bring the water to a boil on high heat after adding salt and vegetable oil (see tips below).","Reduce heat to medium and add the pasta.","While the spaghetti is cooking, pour desired amount of sauce into pan and set stove to medium.","When the sauce begins to bubble, reduce the heat to its lowest setting and cover.","Once the pasta is ready, carefully drain it through a colander into a sink.","Serve sauce over pasta in bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Spaghetti","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/0/06/Spaghetti_Bowl4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"Cookbook:Simple Syrup","name":"Simple Syrup","ingredients":["1 part water","1–2 parts granulated sugar"],"steps":["Combine the sugar and cold water in a saucepan.","Bring the water to a boil over high heat, stirring constantly.","When all of the sugar has dissolved, remove from the heat and allow to cool to room temperature. This should only take a few minutes.","Transfer to a storage container, and refrigerate until needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Syrup","pageImageChecked":true},{"title":"Cookbook:Simple Biryani","name":"Simple Biryani","ingredients":["300 g basmati rice, soaked in warm water for 30 minutes","600 g chicken, cut into pieces","1 large onion, chopped","30 g butter","1 bay leaf","1 tsp tumeric","3 cardamom pods","1 cinnamon stick","4 tbsp curry paste","100 g raisins","850 ml chicken stock","2 tbsp coriander"],"steps":["Wash the rice with cold water until it runs clear.","Cook the onion, cardamom pods, bay leaves, and cinnamon in the butter for 10 minutes.","Add the chicken, turmeric, and curry paste, and cook for 5 minutes.","Add the rice and raisins and then the chicken stock.","Cover the pan tightly and bring to the boil.","Reduce the heat to low and cook for 5 minutes.","Remove from the heat and rest for 10 minutes, allowing the rice to absorb any remaining moisture.","Stir in half the coriander and serve with the rest sprinkled over the top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Biryani","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7f/Biryani-the_flavor_mania%21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tushareats","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Simple Buttercream","name":"Simple Buttercream","ingredients":["200 g (1 cup) unsalted butter, softened","5 ml (1 tsp) vanilla extract","450 g (4 cups) sifted powdered sugar","30 ml (2 tbsp) milk"],"steps":["Cream together butter and vanilla using a mixer.","Beat in powdered sugar one cup at a time, scraping sides and bottom of bowl regularly. Mixture will be very dry.","When all the sugar is incorporated, add milk and beat until incorporated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Buttercream","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Buttercream_Icing.jpg/960px-Buttercream_Icing.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Malaika.fernandes2","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Simple Chicken Salad","name":"Simple Chicken Salad","ingredients":["1 pound chicken, cooked and diced","1 spoonful mayonnaise","1 handful freshly-cut lettuce","Cooked bacon, diced","1 teaspoon dressing","1 teaspoon minced garlic"],"steps":["Toss together all ingredients until well-combined.","Serve cool or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Chicken_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Liat_Portal_for_Foodie_Disorder_-_Chicken_salad_sandwich_with_Israeli_salad.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Chicken_salad_sandwich_with_Israeli_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Simple Flatbread","name":"Simple Flatbread","ingredients":["All-purpose flour","Water","Vegetable oil"],"steps":["Take 2 handfuls of flour and put in a bowl. Using a spoon, make a well in the middle.","Fill the well halfway with vegetable oil and the other half with water.","Fold in the flour and mix until a dough comes together in the bowl.","Let rest for 1 hour.","Divide dough into 4 parts. Taking 1 piece of dough, flatten it with your palms and then stretch the dough until it is thin as a tissue.","Cook on a pan or other hot surface until small to medium bubbles appear on the surface.","Flip onto other side (with your hand or spatula) to let cook for 30–40 seconds more.","Repeat cooking steps until all the dough is used up."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Flatbread","pageImageChecked":true},{"title":"Cookbook:Sindhi Fried Potatoes","name":"Sindhi Fried Potatoes","ingredients":["Large potatoes, peeled and cubed","Vegetable oil","2 pinches salt","2 pinches red chile powder","2 pinches coriander powder","2 pinches ground pepper"],"steps":["Heat enough oil in a pot for deep frying.","Add the potatoes and deep fry until golden brown.","Remove potatoes from the oil, and place on paper towels to drain.","Transfer potatoes to a serving plate. Sprinkle with salt, chili powder, coriander, and pepper.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Fried_Potatoes","pageImageChecked":true},{"title":"Cookbook:Sindhi Chickpea Confection","name":"Sindhi Chickpea Confection","ingredients":["500 g gram flour","250 g ghee","150 g sugar","10–15 cashews, chopped","10–15 almonds, chopped","5–10 pistachios, chopped"],"steps":["Heat the ghee in a pan. Add the gram flour, and stir until toasted.","Remove from the heat, and stir in the sugar.","Return to the heat, and stir until the sugar melts.","Transfer mixture to a bowl, and garnish with nuts.","Serve hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Chickpea_Confection","pageImageChecked":true},{"title":"Cookbook:Simple Restaurant Miso Soup","name":"Simple Restaurant Miso Soup","ingredients":["250 ml (1 cup) dashi","5 pieces of wakame","A few 1 cm cubes of medium-firm tofu","1 tablespoon (about 15 ml) miso paste (either white, red, or a mixture)"],"steps":["Heat the dashi to a light simmer.","While this is heating, lay out your bowl and place the wakame and tofu in the bottom.","When the dashi simmers, take a ladle or so of liquid aside and mix it with the miso paste.","Remove the pot of dashi from the stove and stir in the miso mixture.","Ladle the prepared soup into the bowl and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Restaurant_Miso_Soup","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e5/Map_marker_icon_%E2%80%93_Nicolas_Mollet_%E2%80%93_Japanese_%E2%80%93_Restaurants_%26_Hotels_%E2%80%93_Simple.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nicolas Mollet, Credits : Tetsuya AoyamaCredits : Nicolas Mollet Credits : Nicolas Mollet Buy me a beerCredits : Nicolas Mollet Buy me a beer","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sinasir (Nigerian Rice Pancake)","name":"Sinasir (Nigerian Rice Pancake)","ingredients":["3 cups uncooked short-grain rice","Water","1 tablespoon yeast","¾ cup sugar","2 onions, chopped","1 teaspoon salt","1 teaspoon baking powder (optional)","2 tablespoons vegetable oil"],"steps":["Place the rice in a bowl, and cover it with about 1 inch of water. Soak for several hours.","Blend the soaked and parboiled rice in a blender until you get a smooth batter, adding water as necessary.","Transfer the batter to a bowl, then mix in the yeast and sugar. Cover and let ferment at room temperature for a few hours.","Mix in onion, salt, and baking powder.","Heat a non-stick frying pan, and grease with a thin layer of oil.","Scoop in enough batter to make a thin layer in the pan. Cook until the bottom is browned and the pancake is cooked through.","Remove the pancake, and repeat the greasing and cooking process with the remaining batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASinasir_(Nigerian_Rice_Pancake)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/Rice_Sinasir.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Halima Waziri","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Simple Chocolate Fudge","name":"Simple Chocolate Fudge","ingredients":["3 cups (18 oz) chocolate chips","1 can (14 oz) sweetened condensed milk","1 tsp vanilla (optional)"],"steps":["Use a double boiler to melt the chocolate chips. Failing to use a double boiler will result in burned chocolate.","Add the sweetened condensed milk. Stir until mixed.","Pour into a lined baking dish, bowl, or other mold. Expect it to stick if you don't use wax paper or foil.","Let cool for several hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Chocolate_Fudge","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Fudge_bar_wrapper.JPG/960px-Fudge_bar_wrapper.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EdwardH","licence":"Public domain"},{"title":"Cookbook:Simple Boiled Chickpeas","name":"Simple Boiled Chickpeas","ingredients":["2 cups dried chickpeas","4 stalks celery, chopped"],"steps":["Cover the chickpeas completely with water, and let them soak overnight. Drain the chickpeas.","Combine the chickpeas and celery in a pot. Add enough water to completely cover the contents by a few inches.","Bring the pot to a simmer over medium heat. Cook for about 2 hours until the chickpeas are tender—the cooking time is not an exact science, and you will need to bite into a chickpea to see if it is fully cooked.","Once the chickpeas are done, drain the cooking liquid. If desired, you can reserve it to use as aquafaba.","Use the cooked chickpeas as you would canned chickpeas. Alternatively, you can season them with salt, pepper, and a dash of olive oil and vinegar if you would like to eat them plain."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASimple_Boiled_Chickpeas","pageImageChecked":true},{"title":"Cookbook:Sincronizada (Fried Ham and Cheese Tortilla Sandwich)","name":"Sincronizada (Fried Ham and Cheese Tortilla Sandwich)","ingredients":["2 tortillas","1 slice of deli ham","1 slice of queso fresco","Oil"],"steps":["Heat up some oil in a pan over medium heat.","On a cutting board, with two tortillas, place a slice of deli ham and then queso fresco in the middle, and place another tortilla on top.","When the oil is hot, place the raw sincronizada on the pan and let the first side brown for a few minutes until the outside becomes crispy.","Once the first side is golden brown, flip the sincronizada over and brown the other side to crisp up in the same manner.","After a few more minutes, place the sincronizada on a plate with napkins, and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASincronizada_(Fried_Ham_and_Cheese_Tortilla_Sandwich)","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Sirniki (Russian Cheese Fritters)","name":"Sirniki (Russian Cheese Fritters)","ingredients":["500 grams cottage cheese","2 eggs","6 tablespoons flour","2 tablespoons sugar","1 teaspoon salt"],"steps":["Mix cottage cheese, eggs, flour, sugar and salt.","Take piece of paste, make round, flat shape and put on warm frying pan with oil or melted butter.","Wait until it becomes gold colour and flip.","When it is brown on both sides you can eat it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASirniki_(Russian_Cheese_Fritters)","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Six Layer Casserole","name":"Six Layer Casserole","ingredients":["2 cups diced potatoes","1 cup carrots diced","½ cup diced onion","½ cup raw rice","1 lb ground beef","10 oz canned tomato soup (you may also use homemade tomato sauce)","2 cups water","salt and pepper"],"steps":["Spread layers of raw vegetables and rice in a 9x9-inch baking dish in the order mentioned above and crumble raw hamburger on the top.","Mix the soup and water and pour over all.","Add salt and pepper on top.","Bake about 1.5–2 hours at 350°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASix_Layer_Casserole","pageImageChecked":true},{"title":"Cookbook:Sirene po Shopski (Bulgarian Cheese and Tomatoes)","name":"Sirene po Shopski (Bulgarian Cheese and Tomatoes)","ingredients":["400 g white cheese","150 g yellow cheese","2 hot peppers","2 sliced tomatoes","2 roasted bell peppers, chopped","oregano, parsley or any other dry green spice","2 eggs"],"steps":["Take two small earthware pots with lids (\"gyuveche\" pots), add a layer of cheese, then a layer of peppers and tomatoes, then more cheese. Season with spices as you layer.","Bake for about 20 minutes or until the cheese is melted.","Break an egg on top of each dish, and cook until the egg is the consistency you like.","Serve with salad and beer. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASirene_po_Shopski_(Bulgarian_Cheese_and_Tomatoes)","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Skillet Cornbread","name":"Skillet Cornbread","ingredients":["¾ cup white all-purpose flour","2 ½ tsp baking powder","1–2 tbsp white sugar","¾ tsp salt","1 ¼ cups yellow or white cornmeal","1 egg","2–3 tbsp melted butter or pan drippings","1 cup milk or buttermilk"],"steps":["Preheat the oven to 425°F (220°C)","Grease the skillet with bacon drippings (ideal) or oil. Butter isn't recommended, since it can burn when you preheat the skillet.","Preheat the skillet until the drippings/oil is smoking. This ensures a good crust on the bottom of the cornbread.","In a bowl, sift together the flour, baking powder, sugar, and salt. Thoroughly mix the sifted ingredients together and add the corn meal.","In a second bowl, beat the egg well. Add the melted butter (or pan drippings) and the milk and continue to beat until well mixed.","Pour the wet ingredients into the dry ingredients and mix using fast strokes. Take care not to overmix.","Pour the batter into the skillet and place in the oven. Bake for 25-30 minutes. The cornbread should have a golden brown color when done, and a knitting needle or knife-point will come out \"dry\" when inserted in the bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASkillet_Cornbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Skillet_cornbread_1.jpg/960px-Skillet_cornbread_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sherurcij at English Wikipedia","licence":"Attribution"},{"title":"Cookbook:Slinger","name":"Slinger","ingredients":["2 eggs","1 hamburger patty","Hash browns","Cheese (grated works best)","Chili","Onion"],"steps":["Cook the eggs in any manner you wish.","Cook the hamburger patty.","Cook the chili.","Dice the onion.","Place the hashbrowns and patty on a plate then put the eggs upon the patty and top it all with the chili, cheese, and onion"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlinger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Slinger_WI_RR_KMD.jpg/960px-Slinger_WI_RR_KMD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Midnightcomm","licence":"CC BY-SA 2.5"},{"title":"Cookbook:Sizzling Sisig (Filipino Pork Sauté)","name":"Sizzling Sisig (Filipino Pork Sauté)","ingredients":["1½ kilo pork head","¼ cup grilled liver, diced","½ kilo of pig's heart, grilled and minced","½ kilo of pig's lungs, grilled and minced","½ kilo of pig's intestines, grilled and minced","2 small onions, minced","2 pieces red pepper, minced","1 head garlic, minced","6 pieces hot chile pepper, minced","2 tbsp oil from the pork fat","1 cup vinegar (sukang iloko would be good)","1½ tbsp liquid seasoning","1 tsp black pepper","1 tsp brown sugar","1 cup beef stock"],"steps":["Grill pork head to remove hair.","Boil pork head until tender.","Take out all the meat and dice.","In a sauté pan, heat oil and sauté garlic, onion, red pepper, pork meat and liver.","Season with liquid seasoning, black pepper, and brown sugar.","Pour in beef stock and cook until meat is tender and starts to oil again.","Add minced chili pepper last.","Serve on a sizzling plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASizzling_Sisig_(Filipino_Pork_Saut%C3%A9)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Authentic_Kapampangan_Sisig.jpg/960px-Authentic_Kapampangan_Sisig.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy L. Cruz","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sinigang (Philippine Sour Soup)","name":"Sinigang (Philippine Sour Soup)","ingredients":["Sampaloc (tamarind) fruits or ready-to-use tamarind paste","1 onion, chopped","4–6 tomatoes, quartered","½–1 kg pork belly, cubed","250 g taro root, diced or sliced into chunks","3–4 horseradish, sliced","200 g string beans, cut in 1-inch pieces","1–3 onions, quartered","250 g kangkung (water spinach) leaves or other leafy yet crunchy vegetable even when cooked.","5 Tbsp fish sauce","Salt","Pepper","MSG (optional)","3 green chiles (e.g. serrano or any other fragrant and mild variety)"],"steps":["If using whole tamarind, boil it in water until the shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. Skip this process if using packed tamarind base.","Sauté the chopped onions in another large pot.","Add the tomato and pork to the onions, and sauté until the pork is no longer pink.","Add enough water or boiled tamarind stock to cover the contents of the pot. Boil until tender.","Add taro root, and simmer until soft and tender. The soup should to thicken at this point.","Add the horseradish, and simmer until tender-crunchy.","Add the string beans, quartered onions, and water spinach. Simmer for another 2–3 minutes.","Check to make sure all ingredients were cooked enough, then add the tamarind pack if using.","Add fish sauce, salt, pepper, and MSG to taste. Top with green chillies.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASinigang_(Philippine_Sour_Soup)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Sinigang_na_Baboy.jpg/960px-Sinigang_na_Baboy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"??? ??? from San Francisco, California, USA","licence":"CC BY 2.0"},{"title":"Cookbook:Slow-Cooked Chicken in Cream Sauce","name":"Slow-Cooked Chicken in Cream Sauce","ingredients":["1 whole chicken, cut up","1 can (10 ounces) condensed cream of chicken soup","1 can (10 ounces) condensed cream of celery soup"],"steps":["Put chicken in crock pot.","Mix together cream of chicken soup and cream of celery soup.","Pour soup mixture over chicken in crock pot.","Cook on high for 4 hours or on low for 8 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlow-Cooked_Chicken_in_Cream_Sauce","country":"United States","pageImageChecked":true},{"title":"Cookbook:Slow-Roasted Strip Steak","name":"Slow-Roasted Strip Steak","ingredients":["4 ea. 6–8 ounce strip steaks","Salt","Freshly-ground black pepper","Extra-virgin olive oil","1 cup red wine","½ cup beef broth"],"steps":["Heat a large cast iron skillet over high heat for 6 minutes.","Meanwhile, brush steaks liberally with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Place steaks in pan and cook until browned and slightly charred on both sides. Remove to a roasting rack set in a roasting pan.","Insert a probe thermometer into one of the steaks and bake at 225°F until internal temperature reaches 140°F for medium-rare.","Remove steaks from pan and keep warm.","Skim fat from drippings and place pan on high heat on two burners. Deglaze pan with broth. Bring to a boil and cook until liquid has reduced by ⅔.","Remove pan from heat and add wine. Once alcohol has cooked off, place pan back on two burners. Cook until liquid has reduced by ⅔.","Pour into a squirt bottle. Make a fancy plate with the sauce and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlow-Roasted_Strip_Steak","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Roasted_Beef_Strip_Loin.jpg/960px-Roasted_Beef_Strip_Loin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HarshLight","licence":"CC BY 2.0"},{"title":"Cookbook:Slow Cooker Pork Chops","name":"Slow Cooker Pork Chops","ingredients":["4 thick cut pork rib chops","Chop rub","Olive oil","8 dried apple rings","2 tbsp apple cider vinegar","½ cup white wine","¼ cup Worcestershire sauce","2 tbsp firmly packed dark brown sugar"],"steps":["Brush chops with olive oil and season liberally with chop rub. Set aside.","Heat a large stainless steel or cast iron skillet over high heat. Add pork chops and cook until browned and slightly charred on both sides.","Remove and set aside.","Place pan back on heat and deglaze with white wine. Pour out wine and reserve.","Place apples in the bottom of a crockpot. Place pork chops on top and drizzle with remaining ingredients.","Cook on low 7–8 hours.","Drain apples and pork into a large saucepan. Bring liquid to a boil over high heat until reduced by half.","Pour liquid back over pork chops and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlow_Cooker_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Slow Cooker Baby Back Ribs","name":"Slow Cooker Baby Back Ribs","ingredients":["2½ pounds cut-up baby back pork ribs","Rib rub","½ cup apple cider vinegar","⅓ cup honey","2 tbsp Worcestershire sauce","1 tbsp hickory-flavored liquid smoke","1 tbsp all-purpose flour"],"steps":["Season ribs liberally with rib rub. Refrigerate overnight.","The next day, combine remaining ingredients. Place ribs in the bottom of a slow cooker and pour mixture over.","Cover and cook on low for 8–9 hours, or until ribs are tender. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlow_Cooker_Baby_Back_Ribs","pageImageChecked":true},{"title":"Cookbook:Sloppy Joes","name":"Sloppy Joes","ingredients":["1 pound (450 g) ground beef","1 cup ketchup","1 cup barbecue sauce","1 tbsp garlic powder","1 tbsp chili powder","¼ cup chopped onion (optional)","¼ cup chopped green bell pepper (optional)"],"steps":["Brown the ground beef, onions, and peppers in skillet on medium heat.","Drain the liquid from the mixture.","Place the ground beef back on the skillet.","While on medium heat mix in the ketchup, barbecue sauce, garlic powder, and chili powder in any order.","Simmer for 20 minutes.","Serve over sliced, toasted hamburger buns."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASloppy_Joes","photo":"https://upload.wikimedia.org/wikipedia/commons/c/ce/Sloppy_Joes_Bar%2C_Havana%2C_Cuba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"Cookbook:Smoked Eulachons","name":"Smoked Eulachons","ingredients":["Fresh eulachons","Coarse salt"],"steps":["Wash the eulachons well under running water.","In a barrel, mix a brine solution of water and enough salt to make a potato float. A good ratio is 2 cups (500 ml) coarse salt in 3 gallons (12 litres) water. Add the fish.","Soak for about ½–1 hour, or until the fish eyes turn white.","Hang the eulachons for smoking by threading on cedar sticks. Push the strip of red cedar in through the gills and out through the mouth. Usually 12–25 eulachons are put on each stick.","Hang the sticks from the rafters in a smokehouse, making sure the fish are not touching each other. There needs to be enough space between each rack and the fish so that the smoke is even.","Let the fish finish dripping, then start the smoking fire with alder wood.","Smoke the eulachon for 2–6 days. Smoke longer to make drier fish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Eulachons","pageImageChecked":true},{"title":"Cookbook:Sindhi Pulao","name":"Sindhi Pulao","ingredients":["Oil","5 medium onions, finely chopped","3–5 green chiles, finely chopped","Curry leaves","7–10 cashews","1 tbsp garam masala","1 tbsp pepper","1 tsp red chile powder","1 bay leaf","Salt to taste","2 cups uncooked basmati rice"],"steps":["Heat some oil in a pot, and add the onions. Fry until dark brown.","Add the chiles, curry leaves, cashews, garam masala, pepper, chili powder, bay leaf, and salt.","Add the rice and enough water to cook the rice. Simmer uncovered until all the water is absorbed.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Pulao","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Sindhi_Pulao.jpg/960px-Sindhi_Pulao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amitsu12","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sindhi Vegetable Kofta","name":"Sindhi Vegetable Kofta","ingredients":["20 ml water","4–5 tbsp cornstarch","Salt to taste","75 g finely-chopped carrot","150 g finely-chopped cauliflower","100 g boiled potatoes, mashed","75 g finely-chopped bell pepper","3–5 chiles, finely-chopped","1–2 tbsp ground pepper","2–3 slices bread","Oil","150 g finely-chopped onion","250 g chopped tomatoes","1–2 tbsp red chile powder","1 tbsp coriander powder","1–2 tbsp garam masala"],"steps":["Combine the water, a pinch of salt, and cornstarch. It should be thick and not watery.","Combine the carrot, cauliflower, mashed potatoes, bell pepper, chiles, salt to taste, pepper, and garam masala.","Wet the bread, squeeze it out, and mix it into the vegetables.","Shape the vegetable mixture into small balls. Dip the balls in the cornstarch mixture to coat well.","Fry balls in a pan of hot oil until golden brown. Remove from the oil and place on paper towels.","Fry the onions in a pan with a little oil until golden brown. Add the tomatoes, and fry until the tomatoes and the oil separate.","Add a little water, along with salt to taste, chili powder, and coriander powder. Bring to a boil.","Add the fried kofta to the sauce, and cook for a while.","Remove from the heat, and mix in the garam masala and pepper.","Serve hot with roti, naan, or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Vegetable_Kofta","pageImageChecked":true},{"title":"Cookbook:Sindhi Spiced Fish","name":"Sindhi Spiced Fish","ingredients":["Oil","2 fish fillets","5 tbsp yogurt","2 medium-size onions, chopped","1 tbsp chopped coriander leaves","1 tsp minced green chile","1 tsp coriander powder","1 tsp cumin powder","Salt to taste","1 tsp tamarind paste"],"steps":["Shallow fry the fish on one side, then transfer it to a pan fried-side down.","Combine yogurt, onions, coriander leaves, green chile, coriander powder, cumin powder, salt, and tamarind paste.","Spread the yogurt mixture over the fish. Bake until golden.","Serve with chapatis."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Spiced_Fish","pageImageChecked":true},{"title":"Cookbook:Sindhi Raitha","name":"Sindhi Raitha","ingredients":["100 g curd (thick plain \"natural\" yogurt)","50 g finely-chopped onion","2–3 pieces green chiles, finely chopped","5–10 pieces chopped tomatoes","2 pinches amchoor (dry mango powder)","Salt to taste"],"steps":["Combine all ingredients together.","Serve cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Raitha","pageImageChecked":true},{"title":"Cookbook:Sindhi Spiced Moong Dal","name":"Sindhi Spiced Moong Dal","ingredients":["200 g yellow moong dal","4 green chiles","8–10 g fresh whole ginger","Salt to taste","1 pinch coriander powder","1 tbsp ground pepper","1 pinch red chile powder","Oil"],"steps":["Soak the dal in water for 1 hour. Drain.","Combine the dal, chiles, and ginger in a pot. Do not add salt.","Cover the dal with water. Boil in a pressure cooker for at least 3–4 minutes.","Transfer the dal to a bowl. Season with salt, coriander, and pepper.","Sprinkle with chili powder, and drizzle with some oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASindhi_Spiced_Moong_Dal","pageImageChecked":true},{"title":"Cookbook:Slow Cooker Soda Bread with Spring Herbs","name":"Slow Cooker Soda Bread with Spring Herbs","steps":["Line the sides and base of a slow cooker pot with baking parchment.","Combine the flours in a bowl. Rub in the butter until the mixture resembles breadcrumbs.","Stir in the salt, sugar, soda, and herbs.","Make a well in the center of the bowl and add the buttermilk and milk.","Mix to form a soft dough.","Turn the dough onto a floured surface.","Knead briefly, then shape into a round shape to fit the slow cooker pot.","Transfer to the slow cooker pot. Using a sharp, floured knife, score a cross in the top.","Cover the pot with a towel, then cover with the lid.","Cook on high for 2 hours. Check that the bread is soft but set at top and crusty on the bottom and sides. If not, cook for 10 more minutes and check.","Remove the bread from the slow cooker and let it cool for 20 minutes.","Serve warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASlow_Cooker_Soda_Bread_with_Spring_Herbs","pageImageChecked":true},{"title":"Cookbook:Snezhanka (Bulgarian Cucumber and Yogurt Salad)","name":"Snezhanka (Bulgarian Cucumber and Yogurt Salad)","ingredients":["1 liter of plain yogurt (two regular containers in Bulgaria)","½ kg pickles or cucumbers or mixed","1–2 tbsp of oil","1 tbsp vinegar or lemon juice","1 tsp seasoned salt (like \"Vegeta\") or salt (use no salt if you are using salty pickles)","2–3 tbsp chopped dill","2–3 cloves crushed garlic","2–3 spoonfuls ground walnuts"],"steps":["Strain the yogurt, and cut the pickles/cucumbers into tiny cubes.","Mix all the ingredients except for the walnuts.","Sprinkle the walnuts on top of the salad. Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnezhanka_(Bulgarian_Cucumber_and_Yogurt_Salad)","country":"Bulgaria","pageImageChecked":true},{"title":"Cookbook:Smothered Okra","name":"Smothered Okra","ingredients":["1 lb (450 g) okra, washed","4–5 medium tomatoes, diced","&frac12; medium-large yellow onion, diced","2–3 stalks celery, sliced or diced","1 green bell pepper, diced","2–3 cloves garlic, sliced or diced","1 stick (&frac12; lb / 113 g) butter","Salt, to taste","Pepper, to taste"],"steps":["Remove okra tips and heads, and slice into &frac14;–&frac12; inch wide pieces.","Sauté onion, celery, and bell pepper in butter until soft over medium heat, adding garlic to sauté shortly before the onion is soft.","Add okra and tomatoes. Stir a few times to incorporate. If the mixture seems a bit dry, add a small amount of water.","Simmer over medium heat until the okra is no longer sticky and stringy. The okra will change to a darker green color.","Serve over rice or freeze to use in your next gumbo."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmothered_Okra","pageImageChecked":true},{"title":"Cookbook:Smoking Shrimp Creole","name":"Smoking Shrimp Creole","ingredients":["1 teaspoon canola oil","¾ cup chopped onion","1 small seeded green bell pepper","1 small celery rib, thinly sliced","2 teaspoons finely chopped garlic","1 can (14 ounces) crushed tomatoes","2 bay leaf","1 teaspoon ground paprika","¼–½ ground chipotle chili","¾ pound small or medium shrimp, shelled","Salt","Freshly-ground black pepper","2 cups cooked long-grain brown rice"],"steps":["Heat the oil in a medium skillet over medium-high heat.","Sauté the onion, celery, pepper, and garlic until the onion is translucent, 4–5 minutes.","Add the tomatoes, bay leaves, paprika, and chipotle chili.","Simmer the sauce, uncovered, until it is thick, 15–20 minutes, stirring it 2–3 times.","Add the shrimp and cook, uncovered, until they are pink and firm, 5–7 minutes, depending on their size.","Season to taste with salt and pepper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoking_Shrimp_Creole","pageImageChecked":true},{"title":"Cookbook:Snappy Ginger Muffins","name":"Snappy Ginger Muffins","ingredients":["½ cup vegetable oil","¼ cup white granulated sugar","¼ cup brown sugar","1 cup molasses","1 egg","3 cups all-purpose flour","1½ tsp baking soda","1 tsp ground cinnamon","1 tsp ground ginger","½ tsp salt","1 cup water"],"steps":["Preheat oven to 350°F.","In a mixing bowl, beat the oil and the sugars.","Beat in molasses and egg.","Combine the flour, baking soda, cinnamon, ginger, and salt.","Stir into molasses alternating with water.","Fill greased or paper-lined muffin cups ⅔ full.","Bake for 20–25 minutes, or until a wooden toothpick comes out clean.","Cool in pan for 10 minutes before turning out to a wire rack."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnappy_Ginger_Muffins","pageImageChecked":true},{"title":"Cookbook:Smoked Salmon Ravioli Filling","name":"Smoked Salmon Ravioli Filling","ingredients":["8 oz (230 g) smoked salmon, chopped","1 tbsp grated lemon zest","1 tbsp sliced chives","½ tsp salt","½ tsp black pepper","1 egg","1 cup ricotta or cottage cheese","½ cup grated Parmesan cheese"],"steps":["Mix the salmon, chives, lemon zest and seasonings in a bowl until salmon is well coated.","Mix the ricotta or cottage cheese, egg, and Parmesan cheese.","Add to the salmon and mix until well blended but not homogeneous.","Cover and refrigerate until the dough is ready."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Salmon_Ravioli_Filling","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Snails with Garlic Butter (Escargots à la Bourguignonne)","name":"Snails with Garlic Butter (Escargots à la Bourguignonne)","ingredients":["24 canned snails","½ lb butter, softened","1 tbsp minced shallots","1 tsp grated or minced garlic","1½ tbsp fresh chopped parsley","Salt to taste","Pepper, to taste","24 snail shells, with snail serving dishes, and snail tongs OR 4 glazed indented earthenware snail serving dishes OR 24 small mushroom caps, trimmed and de-gilled"],"steps":["Preheat oven to 400°F.","Drain and rinse the snails.","Combine the butter with the shallots, garlic, parsley, salt, and pepper, and blend well.","Sauté the mushroom caps, if using, in a small amount of garlic butter until cooked but still firm. Remove from the heat.","If using snail shells, place a snail in each shell and fill the rest of the space with garlic butter. If using a snail dish without the shells, place a snail in each indentation and fill the rest of the space with garlic butter. If using mushroom caps, place 2–3 snails in each cap and top with a generous amount of garlic butter.","Heat the snails in the oven for 5–7 minutes, and serve with copious quantities of French bread for soaking up the garlic butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnails_with_Garlic_Butter_(Escargots_%C3%A0_la_Bourguignonne)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Escargotbordeaux.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kadooshka","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Smoky Chipotle Hot Sauce","name":"Smoky Chipotle Hot Sauce","ingredients":["¼ cup chipotle purée","½ cup tomato paste","3 tbsp malt vinegar","½ tsp salt"],"steps":["Combine all ingredients and store in a nonreactive container at room temperature for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoky_Chipotle_Hot_Sauce","pageImageChecked":true},{"title":"Cookbook:Smoky Chipotle Glazed Hot Wings","name":"Smoky Chipotle Glazed Hot Wings","ingredients":["24 chicken wingettes","2 tsp soy sauce","6 tbsp Smoky Chipotle Hot Sauce","6 tbsp butter, melted","3 cloves garlic, minced","Oil for deep frying"],"steps":["Heat oil to 350°F. Fry wings in batches for 12 minutes each batch. Drain on a rack.","Combine remaining ingredients, add wings, and toss to coat. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoky_Chipotle_Glazed_Hot_Wings","pageImageChecked":true},{"title":"Cookbook:Smoky Chipotle Marinade","name":"Smoky Chipotle Marinade","ingredients":["½ cup chipotle-based hot sauce","¼ cup adobo sauce","½ cup honey","½ cup tequila","1 cup chicken broth","¼ cup malt vinegar","A few pieces of meat"],"steps":["Combine all ingredients in a large zip-top plastic bag. Insert meat in and refrigerate for as long as you like."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoky_Chipotle_Marinade","pageImageChecked":true},{"title":"Cookbook:Smokehouse Burgers","name":"Smokehouse Burgers","ingredients":["1 pound ground chuck","1 tbsp smoked paprika","1 tbsp salt","1 tbsp freshly ground black pepper","1 tbsp granulated garlic","4 hamburger buns, split in half and toasted","Canola or olive oil","4 slices pepper jack cheese"],"steps":["Form meat into 4 equal patties, about ¾ inch thick. Make a depression in the center with your thumb and set aside.","Brush patties with oil. Sprinkle on both sides with seasonings.","Preheat grill. Add patties and cook, turning often, until desired \"doneness\" is achieved. Remove to a plate, top each with a slice of cheese, and cover tightly with aluminum foil. Let rest until cheese is melted.","Brush cut sides of bread with oil. Add a patty onto the bottom half of a bun, then top with the upper half. Repeat with remaining meat and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmokehouse_Burgers","country":"United States","pageImageChecked":true},{"title":"Cookbook:Smoked Pork Roast","name":"Smoked Pork Roast","ingredients":["1 ea. (4 pounds) boneless pork loin roast, trimmed of excess fat","1 cup salt","2 cups boiling apple cider vinegar","1 pound ice cubes","¼ cup paprika","2 tbsp cayenne pepper","2 tbsp light brown sugar","2 tbsp dehydrated lemon peel","2 tbsp black peppercorns, cracked","Forearm-sized hickory wood chunks","¾ cup honey"],"steps":["Combine salt, honey, and vinegar in a 6-quart container. Add ice, cover, and shake until ice is mostly melted and brine has cooled.","Add pork roast, toss to coat, and weigh down if needed. Refrigerate 3–3.5 hours.","Take roast out of brine; rinse with cold water. Pat dry with paper towels and set aside.","Combine seasonings and sugar. Press into all sides of meat. Set aside.","Preheat smoker to 200°F with the hickory chunks. Add roast, cover, and cook until internal temperature reaches 135°F for medium rare.","Remove to a plate and cover tightly with foil. Let rest 15 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Pork_Roast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Smoked_Pork_Loin_Roast_%283153426991%29.jpg/960px-Smoked_Pork_Loin_Roast_%283153426991%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"brian gautreau from Colorado Springs, USA","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Smoked Garlic Chicken","name":"Smoked Garlic Chicken","ingredients":["4 whole chicken leg quarters, skin removed","¼ cup paprika","2 tbsp chili powder","1 ½ tbsp cayenne pepper","2 tbsp lemon pepper","2 tbsp garlic powder","1 tbsp salt","1 tbsp black peppercorns, cracked","Forearm-sized mesquite wood chunks","Yellow mustard"],"steps":["Combine seasonings. Set aside.","Brush chicken with mustard. This will help make a crust. Press seasoning mixture into both sides of meat. Refrigerate 30 minutes.","Preheat smoker to 225°F with mesquite. Add chicken pieces and insert a probe thermometer into one of them. Cook, adding wood as needed, until internal temperature reaches 170°F.","Move to a very very high grill and cook until charred and marked. Flip and repeat.","Serve immediately with desired side dishes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Garlic_Chicken","pageImageChecked":true},{"title":"Cookbook:Smoky Tuna Melts","name":"Smoky Tuna Melts","ingredients":["1 container (4.5 oz) hickory smoke-flavored albacore tuna","2 tbsp melted butter","Juice of 1 lemon wedge","4 slices white bread","2 slices smoked mozzarella cheese"],"steps":["Combine tuna, melted butter, and lemon juice.","Spread some of the tuna mixture on each slice of bread. Top with cheese.","Broil until the cheese is melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoky_Tuna_Melts","pageImageChecked":true},{"title":"Cookbook:Smokehouse Turkey Panini","name":"Smokehouse Turkey Panini","ingredients":["2 slices mesquite-smoked turkey breast","2 slices white bread","6 strips bacon, crisp cooked","Olive oil","2 slices Monterrey Jack cheese"],"steps":["Assemble a sandwich with the turkey, bread, bacon, and cheese. Set aside.","Preheat 2-burner grill pan over medium high heat.","Brush both sides of sandwiches with oil then place on grill.","Cook until ingredients are heated through and bread is marked, turning as needed. Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmokehouse_Turkey_Panini","pageImageChecked":true},{"title":"Cookbook:Smoked Salmon Dip","name":"Smoked Salmon Dip","ingredients":["4 oz (110 g) smoked salmon","8 oz (225 g) low-fat cream cheese","2 oz (55 g) low-fat sour cream","1 tbsp lemon juice","2 tbsp green onion, chopped","2 tbsp basil, chopped","2 tbsp parsley, chopped","1 tbsp black pepper"],"steps":["In medium-sized bowl, crumble salmon; add cream cheese, sour cream, lemon juice, and pepper.","Mix until well incorporated or creamy.","Mix in basil and parsley.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Salmon_Dip","pageImageChecked":true},{"title":"Cookbook:Smoked Salmon Breakfast Burrito","name":"Smoked Salmon Breakfast Burrito","ingredients":["5 corn/wheat tortillas","1 tbsp canola oil","6 egg whites","2 egg yolks","¼ cup milk","1 tbsp lemon juice","1 tsp black pepper","¼ cup smoked salmon cream cheese spread"],"steps":["In a small bowl, whisk together eggs, milk, lemon juice, and pepper.","In sauté pan over medium heat, add oil to coat the pan, add egg mixture to scramble.","Toast the tortillas in a cast iron skillet over medium heat. Spread cream spread in a circle with 2 inches from the edge of tortilla. Add eggs.","Wrap and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Salmon_Breakfast_Burrito","country":"United States","pageImageChecked":true},{"title":"Cookbook:Smoked Salmon Chowder","name":"Smoked Salmon Chowder","ingredients":["2 tbsp grape seed/safflower/canola oil","2 onions, chopped","4 celery stalks, chopped","2 carrots, chopped","1 tsp dried tarragon","3 potatoes, boiled and smashed","8 ounces smoked salmon, crumbled","½ gallon salmon/fish stock","½ gallon milk","1 tbsp black pepper"],"steps":["Place stock pot over medium heat, add oil.","Add carrots, onions, celery, stirring until onions turn clear.","Add tarragon and salmon stock to deglaze bottom of pan.","Stir in smashed potatoes, smoked salmon. Continue to stir and bring to a simmer.","Add milk and pepper.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmoked_Salmon_Chowder","pageImageChecked":true},{"title":"Cookbook:Smokey Millet Super Grain Bowl With Crispy Tofu","name":"Smokey Millet Super Grain Bowl With Crispy Tofu","ingredients":["2 cups cooked millet","1 cup walnuts, lightly toasted and finely chopped","5 tbsp extra-virgin olive oil, divided","4 ears of corn, off the cob","1 bunch scallions, thinly sliced","1 package riced cauliflower","1½ tsp salt, divided","2 packages gluten-free baked tofu, teriyaki flavor, diced into ¼-inch squares (optional)","1–2 tsp chipotle pepper in adobo sauce, chopped","1½ tsp salt","¼ tsp black pepper","1 bunch radishes, thinly sliced","1 bunch fresh chives, thinly sliced"],"steps":["Cook the millet per the package instructions using water or vegetable stock. Once cooked, remove from the pan and place in a medium size mixing bowl. Set aside.","Preheat the oven to 350°F. Lightly toast the walnuts until fragrant, about 8 minutes. Set aside to cool. When cool enough to handle, finely chop and add to the cooked millet.","Place a large sauté pan oven medium-high heat. Add 1 tablespoon olive oil. When hot, but not smoking, add the corn. Add ½ teaspoon of salt and stir to incorporate. Cook until the corn is a vibrant yellow color, about 4–5 minutes. Add the scallions and cook an additional 30 seconds. Remove form the heat and place in the bowl with the millet.","Place the pan you used for the corn back on a medium-high heat. Add an additional 1 tablespoon of olive oil. When hot, add the cauliflower rice, ½ teaspoon salt and cook, stirring occasionally, until cooked through and beginning to brown. Remove from the heat and add to the millet mixture.","Wipe out the pan and add 2 tablespoons olive oil. When hot, add the diced tofu and remaining ½ teaspoon salt and cook, stirring occasionally as needed until the tofu begins to brown and get crispy, about 7–8 minutes. Remove from the heat and add to the millet-mixture.","Add the desired amount of chipotle to the millet-tofu mixture based on your desired heat preference. Adjust the seasoning as needed. Add the remaining 1 tablespoon of olive oil and toss to coat.","To serve, divide among serving bowls. Garnish with sliced radishes and chopped chives. This grain bowl can be served at warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASmokey_Millet_Super_Grain_Bowl_With_Crispy_Tofu","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Smokey_Millet_Super_Grain_Bowl_With_Crispy_Tofu.jpg/960px-Smokey_Millet_Super_Grain_Bowl_With_Crispy_Tofu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simmer + Sauce","licence":"CC BY 3.0"},{"title":"Cookbook:Snickerdoodles (Boston Globe)","name":"Snickerdoodles (Boston Globe)","ingredients":["¾ cup butter","2 cups white granulated sugar","1 cup milk","3 cups flour","2 eggs","2 tsp cream of tartar","1 tsp baking soda","Sugar","Ground cinnamon"],"steps":["Cream the butter and sugar together.","Beat in the eggs.","Combine the flour, cream of tartar, and baking soda.","Alternately mix the flour and milk into the batter to make a dough.","Drop dough on a greased or lined baking sheet in spoonfuls.","Sprinkle with sugar and cinnamon.","Bake in a quick oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_(Boston_Globe)","pageImageChecked":true},{"title":"Cookbook:Sockerdricka (Swedish Ginger Drink)","name":"Sockerdricka (Swedish Ginger Drink)","ingredients":["20 litres water","Peel of 1 lemon","1 kg white granulated sugar","60 g yeast","25 g ginger","Raisins"],"steps":["Boil the sugar, water, lemon and crushed ginger for 15 minutes.","Strain the mixture and let it cool.","Mix in the yeast and let the mixture ferment for 2 days.","Put the drink in bottles, and add a raisin to each bottle.","Cork the bottles, and let rest for 5 days. After 5 days the sockerdricka is ready for drinking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASockerdricka_(Swedish_Ginger_Drink)","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Soda Bread","name":"Soda Bread","steps":["Grease and flour an 8-inch (20 cm) round baking tin.","Sift the white flour into a large mixing bowl.","Add the other dry ingredients and mix thoroughly.","Make a well in the centre of the bowl, pour in some of the buttermilk and, with a wooden spoon, gradually mix the flour into the buttermilk. Alternatively, make a volcano shape on a marble slab with the dry ingredients, add the buttermilk, and mix with a knife.","Add more buttermilk and mix in more flour. Continue until the flour is completely absorbed into the mix. The mix should not be over-saturated, but have a slightly stretchy look. Handle it as little as possible. You can also ball it up into one or two balls, place them on a flat baking tray, and cut a cross in the top.","Turn the mix into the baking tin and place in a medium hot oven (180°C or 350°F) for 35–45 minutes, or until golden brown.","Leave to cool on a wire tray."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoda_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Soda_bread.jpg/960px-Soda_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heather \"Moria\"","licence":"CC BY 2.0"},{"title":"Cookbook:Soft Sugar Cookies","name":"Soft Sugar Cookies","ingredients":["3 eggs","1 cup (230 g) shortening or butter","Vanilla, to taste","1 cup (200 g) white granulated sugar","1 pinch of salt","2 tsp (10 g) baking powder","2–3 cups (250–375 g) flour"],"steps":["In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.","Mix in the sugar, then add the salt to the liquid mixture.","Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.","Make balls and place onto a greased or parchment-lined pan then into an oven heated to 175°C (350°F), and let bake for between 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoft_Sugar_Cookies","country":"Canada","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Grannie_Gilbert%27s_Sugar_Cookies.jpg/960px-Grannie_Gilbert%27s_Sugar_Cookies.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AceDragonfly","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Soft Boiled Meringues","name":"Soft Boiled Meringues","steps":["Whip all the meringue ingredients together to soft peaks.","Boil the water with the milk, then reduce to a simmer.","Drop spoonfuls of the meringue mixture into the simmering liquid. Simmer for about 4 minutes then scoop out and dry on kitchen paper rolls.","Serve with toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoft_Boiled_Meringues","pageImageChecked":true},{"title":"Cookbook:Soto Ayam (Indonesian Chicken Noodle Soup)","name":"Soto Ayam (Indonesian Chicken Noodle Soup)","steps":["Grind the ingredients for the spice paste together in a food processor. Stir fry the spice paste over slow fire until fragrant. Remove from the heat.","Make soup by cooking the whole chicken with spice paste, galangal, lime leaves, lemon grass, and bay leaves in a pot for at least 30 minutes until the meat is tender. Use a pressure cooker for faster cooking time and better broth. For a traditional method, bring soup to boil, cover, and turn off heat, then let steep for 30–40 minutes—this makes the meat more tender.","Add a little bit of salt or pepper to taste.","Leave the chicken in a pot until the soup is cool.","Remove the meat from the bones, and slice the meat into tiny bit size using fork and knife, then set aside.","Put back the bones into the soup, add sliced green onion, and bring the soup to the boil right before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoto_Ayam_(Indonesian_Chicken_Noodle_Soup)","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Soto_ayam.JPG/960px-Soto_ayam.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sakurai Midori","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Soji (Indian Wheat Pudding)","name":"Soji (Indian Wheat Pudding)","ingredients":["½ cup (120 g) cashew nuts, broken","½ cup (120 g) raisins","4 pods cardamom","3 tbsp cream of wheat","3 tsp sugar","1 pinch salt","1 tbsp butter","1 cup (240 ml) milk"],"steps":["Wash the cashews and raisins and keep them ready.","Crush the cardamom pods to remove the contents and discard the husks. Pound the contents of the pods into a black powder, and mix with the cream of wheat.","Add the sugar and salt to the cream of wheat and mix thoroughly.","Melt the butter in a saucepan and gently fry the cream of wheat in it.","Add the cashews and raisins to the saucepan and continue to fry until the cream of wheat is light brown.","Add the milk to the saucepan and stir. The mixture will thicken and you will need to keep stirring to prevent it sticking to the bottom of the saucepan and burning.","When the mixture solidifies, turn off the heat and take the saucepan off the heat.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoji_(Indian_Wheat_Pudding)","country":"India","pageImageChecked":true},{"title":"Cookbook:Snickerdoodles IV","name":"Snickerdoodles IV","ingredients":["344 g (2 ¾ cups or 24 oz) all-purpose flour","¼ tsp salt","1 tsp baking soda","2 tsp cream of tartar","300 g (1½ cups or 9 oz) superfine sugar","110 g (½ cup or 4 oz) butter","100 g (½ cup or 4 oz) shortening","2 eggs","1 tsp vanilla extract","3 tbsp sugar","1½ tsp cinnamon"],"steps":["Preheat oven to 350°F.","Mix flour, salt, baking soda, cream of tartar. Set aside.","Beat butter, shortening and sugar.","Beat in eggs and vanilla.","Gradually add dry ingredients, mixing fully.","Roll into 1 tbsp balls.","Mix sugar and cinnamon.","Roll balls in sugar-cinnamon mixture.","Refrigerate for 30 minutes.","Bake for 10 minutes or until crisp and light brown.","Let cool completely before eating."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_IV","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Snickerdoodles.jpg/960px-Snickerdoodles.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EvanProdromou","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Socca (Italian Chickpea Flatbread)","name":"Socca (Italian Chickpea Flatbread)","ingredients":["300 g (2 cups) chickpea flour","500 ml (2 cups) water","2 tbsp olive oil","1 tsp salt","Black pepper to taste; 2–3 decent grinds of a grinder should do"],"steps":["Heat oven as high as it can go—around 300°C / 570°F is traditional, but do whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.","Whisk all the ingredients together well, ensuring there are no lumps. This should make a very thin, easy-to-pour batter.","Once the oven is up to temperature, pour some of the batter into the hot pan or onto the plaque, and put into the oven for 8–9 minutes at 300°C / 570°F, or 13–15 minutes at 250°C / 480°F. With a 50 cm plaque or pan, cook half the batter at a time—the batter should cover the plaque or pan very thinly.","Remove from the oven and cut into triangular wedges. Serve hot.","Repeat for the rest of the batter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASocca_(Italian_Chickpea_Flatbread)","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Socca.jpg/960px-Socca.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marc Giacone","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Sopaipillas (Latin American Fried Dough)","name":"Sopaipillas (Latin American Fried Dough)","ingredients":["2 cups all-purpose flour","2 tsp salt","2 tsp baking powder","¼ cup shortening","1½ cup warm water","Vegetable oil for frying"],"steps":["Combine ingredients and knead into a round ball.","Cover with a towel and let set for 10–20 minutes.","Break dough into 2–3 inch balls. Roll out each ball so that it is 8–12 inches in diameter. Cut into quarters.","Deep fry in hot oil until golden brown. Turn once.","Drain on paper towels and sprinkle with mixture of sugar and cinnamon.","Serve warm plain or drizzled with honey or strawberry syrup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASopaipillas_(Latin_American_Fried_Dough)","country":"United States","pageImageChecked":true},{"title":"Cookbook:Soppa ta' l-Armla (Maltese Widow's Soup)","name":"Soppa ta' l-Armla (Maltese Widow's Soup)","ingredients":["100 g onions, sliced","100 g potatoes, sliced","100 g courgettes, sliced","150 g peeled tomatoes, sliced","125 g cauliflower, sliced","125 g peas","50 g tomato paste","Salt","Pepper","200 g ricotta","4 eggs","4 cheeselets"],"steps":["Fry the onions in a pan with a small amount of oil until translucent.","Combine the cooked onions, potatoes, courgettes, tomatoes, cauliflower, and peas in a pot.","Season with salt and pepper, and bring to a boil. Simmer until the vegetables are cooked.","In the last few minutes of cooking, add the eggs, ricotta, and cheeselets."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoppa_ta'_l-Armla_(Maltese_Widow's_Soup)","country":"Malta","pageImageChecked":true},{"title":"Cookbook:Snickerdoodles (Idaho Daily Statesman)","name":"Snickerdoodles (Idaho Daily Statesman)","ingredients":["2 cups white granulated sugar","½ cup butter","2 eggs","1 cup milk","1 tsp baking soda","2½ cups flour","2 tsp cream of tartar","½ tsp salt","Cinnamon","Sugar"],"steps":["Stir together sugar and butter until creamy.","Add eggs.","Dissolve baking soda in milk, then add.","Add flour, cream of tartar and salt.","Beat the batter thoroughly.","Pour in shallow pans.","Dust the top of the cake with cinnamon and sugar.","Bake for 15 minutes.","Cool, then cut in squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_(Idaho_Daily_Statesman)","pageImageChecked":true},{"title":"Cookbook:Snickerdoodles I","name":"Snickerdoodles I","ingredients":["344 g (2 ¾ cups or 24 oz) all-purpose flour","¼ tsp salt","1 tsp baking soda","2 tsp cream of tartar","300 g (1 ½ cups or 12 oz) white sugar","205 g (1 cup or 8 oz) soft shortening","2 eggs, beaten","Cinnamon"],"steps":["Preheat oven to 205°C (400°F or Gas Mark 6).","Combine the flour, salt, baking soda, and cream of tartar.","Cream together the sugar and shortening. Beat in the eggs.","Mix the flour mixture into the batter to make a dough.","Shape dough into little balls, then transfer to a greased or parchment-lined lined baking sheet.","Bake for 10 minutes or until crisp and light brown.","Sprinkle generously with cinnamon while hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Snickerdoodles.jpg/960px-Snickerdoodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EvanProdromou","licence":"CC0"},{"title":"Cookbook:Snickerdoodles II","name":"Snickerdoodles II","ingredients":["344 g (2 ¾ cups or 24 oz) all-purpose flour","¼ tsp salt","1 tsp baking soda","2 tsp cream of tartar","200 g (1 cups or 6 oz) white sugar","100 g (½ cup or 4 oz) soft shortening","110 g (½ cup or 4 oz) butter","2 eggs, beaten","2 tbsp sugar","1 tsp cinnamon"],"steps":["Preheat oven to 205°C (400°F or Gas Mark 6).","Mix flour, salt, baking soda, cream of tartar, sugar, shortening, and butter.","Roll into 1 tbsp balls.","Mix sugar and cinnamon.","Roll balls in sugar-cinnamon mixture.","Bake for 10 minutes or until crisp and light brown.","Sprinkle generously with cinnamon while hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_II","pageImageChecked":true},{"title":"Cookbook:Snickerdoodles III","name":"Snickerdoodles III","steps":["Preheat oven to 375°F (190°C or Gas Mark 5)","In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.","Add the 1 cup sugar, baking soda, cream of tartar, and vinegar. Beat until combined, scraping sides of bowl occasionally.","Beat in egg and vanilla until combined.","Beat in as much of the flour as you can with the mixer. Stir in any remaining flour.","Cover and chill dough for 1–2 hours or until easy to handle.","Combine the 2 tbsp sugar and the cinnamon in a small bowl.","Shape dough into 1-inch (2.5 cm) balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches (5 cm) apart on an ungreased cookie sheet.","Bake for 10–11 minutes or until edges are golden. Transfer to a wire rack and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASnickerdoodles_III","pageImageChecked":true},{"title":"Cookbook:Soso (Coconut Rice)","name":"Soso (Coconut Rice)","ingredients":["Water","2 cups long-grain rice","1 can coconut milk","1 teaspoon salt","2–3 pandan leaves (optional)","1–2 tablespoons vegetable oil (optional)"],"steps":["Rinse the rice thoroughly under cold water until the water runs clear. Drain any excess water.","In a large pot, combine the rinsed rice, coconut milk, water, salt, and pandan leaves (if using). Stir well to combine. If desired, you can add vegetable oil at this stage to prevent the rice from sticking together.","Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally.","Once it reaches a boil, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15–20 minutes or until the rice is cooked and the liquid has been absorbed. Avoid lifting the lid while the rice is cooking to ensure even cooking.","After the cooking time, remove the pot from the heat but keep it covered. Let it rest for an additional 5–10 minutes to allow the steam to finish cooking the rice.","Fluff the rice with a fork to separate the grains and remove the pandan leaves if used.","Serve the coconut rice hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoso_(Coconut_Rice)","pageImageChecked":true},{"title":"Cookbook:Sosso-Ngondi (Ground Cassava Porridge)","name":"Sosso-Ngondi (Ground Cassava Porridge)","steps":["Place the grated cassava in a large bowl and add water. Use your hands to mix and squeeze the cassava to release the starch. Continue this process until the water becomes cloudy, and the cassava particles settle at the bottom of the bowl.","Pour the cassava mixture through a fine-mesh strainer or cheesecloth placed over another bowl, reserving the liquid. Let the mixture rest and allow the starch to settle at the bottom. This starch is what you'll use to make the porridge. Carefully pour off the water and keep the starch.","Transfer the cassava starch to a blender or food processor. Add the coconut milk, sugar, ground cinnamon, and a pinch of salt. Blend until you achieve a smooth and creamy consistency.","Pour the blended mixture into a medium-sized saucepan. Heat the mixture over medium heat, stirring constantly with a wooden spoon or spatula to prevent lumps and sticking.","As the porridge cooks, it will thicken. Continue stirring until it reaches your desired consistency. It should be smooth and creamy, similar to the texture of oatmeal or grits.","Remove it from the heat. Serve the warm porridge in bowls and top with shredded coconut, sliced bananas, chopped nuts, or a drizzle of honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASosso-Ngondi_(Ground_Cassava_Porridge)","pageImageChecked":true},{"title":"Cookbook:Soda from Extract","name":"Soda from Extract","ingredients":["½ tbsp (7.5 ml) soda extract","1 cup (240 ml) water","1 cup (240 ml) white sugar","2 L carbonated water"],"steps":["Boil the soda extract, water, and sugar together to make a syrup of about 10 oz (300 ml).","Mix the syrup with the carbonated water to make the finished soda."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoda_from_Extract","pageImageChecked":true},{"title":"Cookbook:Soft Spice Cookie","name":"Soft Spice Cookie","ingredients":["3 eggs","1 cup (230 g) shortening or butter","1 pinch of salt","1½ tsp Vanilla","½ tsp Lemon Extract","1 tbl Cinnamon","½ tsp Nutmeg","3 tbl Cocoa Powder","3 tbl Coffee","1 cup (200 g) white granulated sugar","2 tsp (10 g) baking powder","2–3 cups (250–375 g) flour","Cinnamon-Sugar, as needed for topping."],"steps":["In a large bowl, beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the shortening. If using butter, soften it slightly beforehand by heating it a little. The shortening/egg mixture should be loose.","Mix in the sugar, then add the salt to the liquid mixture.","Mix in vanilla extract, lemon extract, coffee, cinnamon, nutmeg, and cocoa powder.","Add the baking powder, then slowly add the flour as needed to reach a proper doughy state (in essence, able to be shaped without sticking to one's hands too much). You may not need all of the flour, or you may even need a little more based on your eggs and how closely you measured.","Make balls and place onto a greased or parchment-lined pan.","Top each cookie with a generous amount of cinnamon-sugar.","Bake in a 175°C (350°F) over for between 15-20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoft_Spice_Cookie","pageImageChecked":true},{"title":"Cookbook:South Indian Millet Swallow (Mudde)","name":"South Indian Millet Swallow (Mudde)","ingredients":["2 ½ cups ragi (finger millet) flour","5 cups water","Ghee"],"steps":["Boil the water in a pot, add a little of the flour to make a paste, then add the rest of the flour.","Stir once with the handle of a wooden spoon and leave it in the pot.","Keep on low heat for about 10 minutes until it smells cooked.","Stir until the mixture turns dark reddish-brown. Once it begins to leave the sides of the pot, remove the pot from the fire and stir vigorously for 5–10 minutes—it's hard work, but the longer you keep at it, the lighter it will be.","Pull the mixture out and form into balls of about fist size."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouth_Indian_Millet_Swallow_(Mudde)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Ragi_Muddde.jpg/960px-Ragi_Muddde.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chandan.kempegowda","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Soup with Supplì","name":"Soup with Supplì","ingredients":["Leftover risotto","Eggs, beaten","Bread crumbs","Clear or brown broth"],"steps":["Shape the leftover risotto into little balls the size of nuts.","Dip the balls into beaten egg, then roll them in bread crumbs.","Fry the breaded risotto balls in butter, then drain them from the grease.","Serve the risotto balls in hot broth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoup_with_Suppl%C3%AC","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Soup alla Canavese","name":"Soup alla Canavese","ingredients":["½ ea. cauliflower","2 oz (55 g) butter","½ ea. onion, chopped","½ ea. carrot, chopped","½ stalk celery, chopped","Bacon, chopped","White stock","2 tbsp tomato purée","Sage","Parsley","Parmesan cheese, grated","Salt","Pepper"],"steps":["Blanch the cauliflower, then break into small bunches.","Melt the butter in a pot, then add the chopped onion, carrot, celery, and bacon. Fry until softened.","Add white stock and boil for a few minutes. Strain the stock to remove the solids.","Mix the tomato purée into the stock, then bring to a boil.","Mix in the cauliflower, sage, and parsley. Bring to a boil.","Mix in grated parmesan and pepper.","Serve with additional grated parmesan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoup_alla_Canavese","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Soup alla Lombarda","name":"Soup alla Lombarda","ingredients":["Poultry forcemeat","2 tbsp béchamel sauce","4 tbsp green pea purée","2 tbsp lobster butter","1 egg yolk","Clear broth","Cooked green peas","Croutons"],"steps":["Divide the forcemeat into 3 parts.","Mix the béchamel into the first portion of forcemeat. Mix the pea purée with the second portion. Mix the lobster butter and yolk with the third portion. Thus you will have the Italian colours, red, white, and green.","Butter a pie dish and make little quenelles of the forcemeat.","Just before serving, bring the broth to a boil, and boil the quenelles for 4 minutes.","Carefully remove the quenelles, and put them in a warm soup tureen with cooked green peas. Pour more broth on top of them.","Serve little croutons fried in lobster butter separately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoup_alla_Lombarda","pageImageChecked":true},{"title":"Cookbook:Sour Cream Dip","name":"Sour Cream Dip","ingredients":["2 cups (480 ml) sour cream","¼ cup (60 ml) mayonnaise","2 tbsp chopped fresh dill, or 1 tbsp dried and crumbled dill","2 tbsp grated onion","2 tbsp chopped chives","1 tbsp chopped parsley","Salt","Ground pepper"],"steps":["Mix the sour cream, mayonnaise, dill, onion, chives, and parsley.","Season to taste with salt and pepper, then chill."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASour_Cream_Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Chocolate_sour_cream_doughnut.jpg/960px-Chocolate_sour_cream_doughnut.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Migraine Chick","licence":"CC BY 2.0"},{"title":"Cookbook:Southern Clam Chowder","name":"Southern Clam Chowder","ingredients":["1 quart clams, canned or fresh","1 quart rich milk, scalded","¼ pound salt pork","Salt to taste","Pepper to taste","1 quart diced potatoes","Butter, if desired","1 onion, diced or chopped"],"steps":["Remove black parts from clams, saving the liquor.","Cut pork into small pieces and fry until crisp and golden brown, then remove small pieces of pork from the fat. Discard fat.","Add potatoes and onion, with just enough hot water to be seen through the potatoes.","Cook over low heat-just simmer-until done.","When potatoes are done, add clams and pork and cook for 2 minutes after coming to a boil. Longer cooking will make the clams tough.","Remove chowder from heat and let stand for few minutes, then add hot milk, the clam liquor and seasoning to taste. If seasonings are added before hot milk, the chowder may curdle.","Serve hot. May add butter to each bowl for extra taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthern_Clam_Chowder","pageImageChecked":true},{"title":"Cookbook:Sour Cream Chili Sauce","name":"Sour Cream Chili Sauce","ingredients":["6 ounces mayonnaise","6 ounces sour cream","1½–2 ounces chili sauce","1/6 tsp cayenne pepper"],"steps":["Stir all ingredients together well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASour_Cream_Chili_Sauce","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sour Mashed Sweet Potato","name":"Sour Mashed Sweet Potato","ingredients":["500 g sweet potato or other vegetables","2 cm (1 inch) piece of ginger","1 tsp non-iodised salt","½ tsp kefir or 1 tsp yoghurt"],"steps":["Peel and roast the sweet potato or other vegetables. Ideally, this would be an extra piece of sweet potato, pumpkin, taro, etc. tossed into the oven with other food being roasted for a main meal. A 500 g piece of sweet potato will roast nicely in 1½ hours at 150°C (300°F), or less at a higher temperature.","Allow the vegetables to cool to about room temperature.","Mash the vegetables in a bowl. Try to break up all large pieces, but don't be too fussy—a few little lumps won't bother anyone!","Peel the ginger, and mash it in a mortar and pestle or mince it in a food processor. Add it to the bowl and mix well.","Add the salt and kefir or yoghurt, and mix in well. Try to get a smooth consistency, but don't be too concerned about the odd lump.","Pack the mash into a crock or jar, where it can ferment. Pick a nice looking one that you can serve it from later also. Smooth the top of the mash with a spatula.","Fill a strong plastic bag with water, seal (knot or zip-lock) and place on top of the mash. Because the plastic bag is flexible, it will fit to the surface of the mash and exclude air, which prevents mould.","Set aside in a warm (not hot!) place for 48 hours to ferment.","After fermenting, remove the plastic bag and close the crock or jar with a lid, then place in a refrigerator to keep fresh."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASour_Mashed_Sweet_Potato","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/20181222_120728_Dinner_at_hospital_in_Poland%2C_Sanok%2C_Fruit_drink%2C_barley_soup%2C_sweet_and_sour_chicken_and_mashed_potato.jpg/960px-20181222_120728_Dinner_at_hospital_in_Poland%2C_Sanok%2C_Fruit_drink%2C_barley_soup%2C_sweet_and_sour_chicken_and_mashed_potato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Southern Barbecue Ribs","name":"Southern Barbecue Ribs","ingredients":["2 slabs St. Louis style/cut pork spareribs","6 tbsp Barbecue Rub","1 cup Kansas City Barbecue Sauce","Apple wood chunks"],"steps":["Season ribs with the barbecue rub. Refrigerate for at least 1 hour.","Place chunks into the firebox of a 250°F smoker or the coal area of a 250°F charcoal grill set for indirect heat.","Place ribs into food box or on top of the grate of the charcoal grill, cover, and cook, basting often with sauce, for 5–6 hours.","Brush sauce generously on top and bottom of ribs then place on a medium high grill, continually brushing with sauce until well browned, then flip and repeat 1 more time.","Place remaining sauce into a squirt bottle. Meanwhile, remove ribs and let rest for 10 minutes.","Serve with sauce in a squirt bottle."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthern_Barbecue_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Ribs_in_a_barbecue_%22pit%22.jpg/960px-Ribs_in_a_barbecue_%22pit%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Southern Foodways Alliance","licence":"CC BY 2.0"},{"title":"Cookbook:Southern Fried Chicken Sliders","name":"Southern Fried Chicken Sliders","ingredients":["4 ea. boneless skinless chicken breasts","Poultry shake","Cornmeal","Melted butter","6 ea. 1-inch buns, split in half","2 ½ quarts peanut oil","Salt","Freshly-ground black pepper"],"steps":["Brush cut sides of buns with melted butter, and season with salt and freshly ground black pepper. Toast cut side down in a hot pan. Set aside.","Coat chicken with melted butter. Season liberally with poultry shake and dredge in cornmeal. Let rest 2–3 minutes.","Heat oil to 350°F. Add chicken breasts and fry, 1 at a time, about 10 minutes. Drain on a cooling rack.","Cut chicken into portions that fit the buns. Place 1 chicken piece on each bottom half of a bun and top with the other half. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthern_Fried_Chicken_Sliders","country":"United States","pageImageChecked":true},{"title":"Cookbook:Southern Cornbread","name":"Southern Cornbread","ingredients":["2 cups yellow or white self-rising corn meal","1 large egg","1¼–1½ cups buttermilk or whole milk","¼ cup olive oil or vegetable oil"],"steps":["Preheat the oven to 425°F. If using cast-iron skillet, place it in the oven to heat. Do not preheat other types of skillets or baking pans.","If using non-cast-iron skillet or baking pan, coat with a non-stick spray.","Beat egg in the bowl. Stir in buttermilk and oil.","Stir in the cornmeal and mix until just moistened. The batter will be somewhat lumpy. Take care not to overmix.","Pour the batter into the skillet and place in the oven.","Bake until crust is a light golden brown and a toothpick inserted into the center comes out clean. For an 8-inch skillet this can be 25–30 minutes; for a 10-inch skillet or an 8x8-inch baking pan about 20–25 minutes.","Allow to cool for 5 minutes in pan before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthern_Cornbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Homemade_beets_salad_and_cornbread%2C_New_Orleans.jpg/960px-Homemade_beets_salad_and_cornbread%2C_New_Orleans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"tigrillagardenia","licence":"CC BY 2.0"},{"title":"Cookbook:Soup Joumou (Haitian Beef and Squash Soup)","name":"Soup Joumou (Haitian Beef and Squash Soup)","ingredients":["2 cloves garlic","2 scallions, sliced, plus more for garnish","¼ cup roughly-chopped parsley","½ tsp dried thyme","1 medium shallot, sliced","1 scotch bonnet chile, stemmed and seeded","Juice of 1 lime, plus wedges for serving","Salt, to taste","Freshly-ground black pepper, to taste","1 lb beef chuck, cut into ½-inch pieces","2 tbsp olive oil","8 cups beef stock","2 carrots, cut into 1½-inch pieces","2 stalks celery, cut into 1½-inch pieces","1 small leek, trimmed, halved lengthwise and cut into 1½-inch pieces; rinsed","1 small yellow onion, cut into 1½-inch pieces","1 large Yukon gold potato, peeled and cut into 1½-inch pieces","1 medium turnip, peeled and cut into 1½-inch pieces","½ small green cabbage, cored and cut into 1½-inch pieces","½ small calabaza or kabocha squash, cut into 1-inch pieces"],"steps":["Purée garlic, scallions, parsley, thyme, shallots, chile, juice, salt and pepper, and ½ cup water in a blender until smooth; mix with beef in a bowl, cover with plastic wrap, and refrigerate at least 4 hours or overnight.","Remove beef from marinade and dry with paper towels; set aside.","Season soup with salt and pepper and serve with scallions and lime wedges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoup_Joumou_(Haitian_Beef_and_Squash_Soup)","country":"Haiti","pageImageChecked":true},{"title":"Cookbook:South Texan Pinto Beans","name":"South Texan Pinto Beans","ingredients":["1 lb (450 g) dry pinto beans","8 cups water","1 ½ tbsp paprika OR ½ tsp each of paprika and pepper","1 ½ tbsp granulated or brown sugar","1 tbsp salt OR 2 tsp salt and a ham hock","1 ½ tbsp chili powder","¼ tsp (or more) garlic powder","1 ½ tbsp dehydrated onion OR ½ small onion, finely diced","1–2 bay leaves","5 cups water"],"steps":["Wash beans carefully and soak overnight in 8 cups of water.","Drain and refill with 5 cups of water.","Add all the other ingredients.","Bring to a boil and simmer at least an hour, or until tender.","Remove bay leaves.","Do not drain prior to serving, as the liquid is an important aspect of the dish. It can be served using slotted spoon, to allow draining, or with a ladle into small side-dish bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouth_Texan_Pinto_Beans","pageImageChecked":true},{"title":"Cookbook:South Side Cocktail","name":"South Side Cocktail","ingredients":["10–12 mint leaves","2 oz gin","¾ oz fresh-squeezed lime juice","¾ oz simple syrup"],"steps":["Combine all ingredients except mint into a cocktail shaker, fill shaker with ice, and shake well.","Open shaker and add mint, leaving 1 mint leaf around the size of your thumb for garnish.","Close cocktail shaker and roll the mint from one end of the shaker to the other to gently express the mint oils but to not bruise the mint.","Use a hawthorn strainer and a fine mesh strainer to filter the contents into a chilled cocktail coupe.","Garnish with the spare mint leaf you left aside."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouth_Side_Cocktail","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Tales_of_the_Cocktail_-_Death_in_the_South_Pacific.jpg/960px-Tales_of_the_Cocktail_-_Death_in_the_South_Pacific.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bart Everson","licence":"CC BY 2.0"},{"title":"Cookbook:Soup du Pecheur (Fisherman Soup)","name":"Soup du Pecheur (Fisherman Soup)","ingredients":["5 cups water","2 lb slightly grated crayfish","4 medium-size onions, finely chopped","4 medium-size tomatoes, finely chopped","15 djansang seeds","5 bay leaves","1 lb shrimp","4 medium-size crabs, slightly grated","1 large garlic bulb, grated","2 dry lemongrass leaves","3 medium-size habanero peppers, neatly chopped","6 tablespoons red palm oil","Salt to taste","Black pepper to taste","2 lb crayfish","4 lb tilapia fish","2 chicken bouillon cubes, crushed","750 grams attieke (cassava couscous)"],"steps":["Put 4 cups water in a saucepan, then add the crayfish, onions, tomatoes, djansang seeds, bay leaves, shrimp, crabs, garlic, lemongrass, habanero pepper, red palm oil, salt, and black pepper to your desired taste. Leave it to boil for about 30 minutes over medium heat. Make sure that the onions and tomatoes are soft at this point.","Remove and grind the tomatoes, onions, djansang seeds, and garlic. Return them to the pot along with the fish.","Reduce the heat to low and add the bouillon cubes. Let it cook for about 25 minutes.","In the meantime start preparing your attieke according to the package directions.","When the cassava couscous is hot, add the remaining red oil and salt to your desire taste. Mix it very well until the couscous turns orange.","Serve your soup with the attieke."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoup_du_Pecheur_(Fisherman_Soup)","pageImageChecked":true},{"title":"Cookbook:Sour Mix (With Egg)","name":"Sour Mix (With Egg)","ingredients":["1 cup superfine sugar","1 egg white","2 cups water","2 cups lemon juice, preferably freshly squeezed"],"steps":["Whisk egg white in a medium-sized bowl until frothy.","Stir in the sugar and water or simple syrup.","Add the lemon juice, and stir all ingredients well.","Store the mix refrigerated, and use within 3 days of making it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASour_Mix_(With_Egg)","pageImageChecked":true},{"title":"Cookbook:Sour Mix (Vegan)","name":"Sour Mix (Vegan)","ingredients":["2 parts lime juice","2 parts simple syrup","1 part orange juice","1 part lemon juice"],"steps":["Combine all ingredients together.","Store in the fridge until use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASour_Mix_(Vegan)","pageImageChecked":true},{"title":"Cookbook:South Side Fizz","name":"South Side Fizz","ingredients":["1¼ oz gin","½ oz lime juice","½ oz simple syrup","2 sprigs mint","Club soda"],"steps":["In a shaker, muddle the mint, lime juice and simple syrup.","Add the gin and fill with ice.","Shake, and strain into a highball glass filled with crushed ice.","Stir until frost appears on the outside of the glass.","Fill with club soda and garnish with another mint sprig."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouth_Side_Fizz","pageImageChecked":true},{"title":"Cookbook:South African Curry and Rice","name":"South African Curry and Rice","steps":["Heat the oil in a pan over medium heat. Add onion and garlic, then cook until translucent, without letting it brown or burn.","Add the meat and cook until browned.","Add the water, and bring the mixture to a boil. Boil for 10 minutes.","Add potatoes and carrots, and boil for another 10 minutes until the carrots and potatoes are softened.","Combine the tomato sauce, vinegar, sugar, curry powder, turmeric, flour, salt, and chutney in a mixing bowl. Mix it well.","Stir the sauce into the meat mixture, along with the rosemary. Cook for another 10–15 minutes.","Serve with the rice, chutney, coconut, and bananas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouth_African_Curry_and_Rice","country":"South Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Lamb_Durban_Curry_Rice_and_Veg_2_Durban_Curry_Chow_Rolls_-_African_Chow.jpg/960px-Lamb_Durban_Curry_Rice_and_Veg_2_Durban_Curry_Chow_Rolls_-_African_Chow.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Spaetzle","name":"Spaetzle","ingredients":["500 g flour","5 eggs","150–200 ml water","Salt"],"steps":["Combine all ingredients using hands or an electrical mixer.","Add enough water to make a dough that is slightly sticky, but still elastic and stiff.","Beat long enough for bubbles to rise.","Boil a large pot with salted water.","If using only a board, sweep a spoon of dough over the kitchen board with the grater. Cut/grate small pieces of the dough with the grater into the hot water. If using a spaetzle-maker, put a spoon of dough into the maker and press through the holes into the water. The spaetzle are done when they rise and swim on the water surface.","Remove spaetzle from the water with a slotted spoon and put into a lightly oiled bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaetzle","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/001_Spaetzle_und_Pfifferlinge.jpg/960px-001_Spaetzle_und_Pfifferlinge.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Keith","licence":"CC BY 2.0"},{"title":"Cookbook:Southwestern Scramble","name":"Southwestern Scramble","ingredients":["8 eggs","2 tbsp (30 ml) milk","Butter, margarine, or cooking spray, for frying pan","1 medium red onion, chopped","1 medium green chile pepper, such as jalapeño, seeded and chopped","1 green bell pepper, seeded and sliced","Salt, to taste","Black pepper, to taste","Serve with hot sauce, such as Tabasco sauce"],"steps":["Crack the eggs into a large mixing bowl, add the milk, and beat until well combined.","Place a large frying pan over medium heat, add the butter, margarine, or cooking spray, and allow to melt. Add the onions, chili, and bell pepper, and sauté for 2–4 minutes.","Add the eggs to the pan, and allow to cook for 30 seconds to 1 minute, until they just begin to set.","Turn the heat up to high, and begin scrambling the eggs by scraping the bottom of the pan with a spatula and folding the cooked egg into the egg mixture.","When the eggs are still moist, but mostly cooked, remove from the fire and plate.","Serve while still hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthwestern_Scramble","pageImageChecked":true},{"title":"Cookbook:Soy Milk I","name":"Soy Milk I","ingredients":["125 g dried soybeans","About 3.5 L water"],"steps":["Put the soybeans and 1 L of water into the pot, and let them soak for 8–12 hours.","Add ½ L of fresh water and blend until you get a creamy substance. Add another ½ liter and blend until totally smooth.","Bring the raw milk to a boil while stirring, then reduce the temperature to minimum, put the lid on top, and simmer for 20 minutes. Attention: May overboil, check frequently. Removing the lid will allow vapor to escape and reduce the foam. Another possibility is to pour a little bit of cold water on top of the lid.","The bitter odor of the raw milk should now be gone. Remove the pot from the stove and add 1 liter of cold water.","Line the inside of the can with the cheesecloth so it is completely covered, and the edges of the cloth hang over the edge of the can. The following process will not work if the body of the can is much wider than the opening, though. In this case, use a large bowl instead.","Carefully pour the cooked, unfiltered milk into the can. Then fold the cheesecloth together at the top and lift it up out of the can so that the filtered milk drips into the can. Rotate the bottom of the cloth against the top and use your hands to exert additional pressure upon the soy mass. Be careful not to burn yourself.","When you're no longer able to extract significant amounts of milk from the soy mass, open the cheesecloth, and put the resulting rubberlike, crumbly okara ball into the prepared container. Store it in a cool place for up to 3 days; you may also freeze it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Milk_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Soy_milk_brand_event_in_Shibuya_Stream.jpg/960px-Soy_milk_brand_event_in_Shibuya_Stream.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syced","licence":"CC0"},{"title":"Cookbook:Space Cake","name":"Space Cake","ingredients":["1 cup finely-ground pure cannabis","1 cup flour","1 cup water","1 tsp baking powder","1 tbsp cocoa powder","5 tbsp butter or margarine","1 cup white granulated sugar"],"steps":["Preheat oven to 200°C.","Grease a non-stick baking tray or line with parchment paper.","Place butter and sugar in a bowl, and combine till you have a thick batter.","Add flour, baking powder, cannabis, and cocoa powder, and combine with small amounts of water at a time until smooth. If adding any additional ingredients, add them now.","Using a tablespoon, dollop scoops of batter on the tray, ½ inch apart from each other and sides of the tray.","Place tray in preheated oven, and allow to bake for 10–20 minutes, until center is cooked. Pricking a toothpick in the center will let you know—if the batter sticks to the pick, it's not ready yet.","Remove from oven, and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpace_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Three_space_brownies.jpg/960px-Three_space_brownies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stas2k","licence":"Public domain"},{"title":"Cookbook:Spaghetti alla Carbonara","name":"Spaghetti alla Carbonara","ingredients":["450 g (1 pound) spaghetti","225–500 g (½–1 pound) guanciale or pancetta","5 egg yolks","178 ml (¾ cup) grated Pecorino Romano cheese","178 ml (¾ cup) grated Parmigiano-Reggiano cheese","3–4 tablespoons extra-virgin olive oil","½ tablespoon freshly-ground pepper","Salt"],"steps":["Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces.","Bring a big pot of water to a boil and add salt to taste when it begins to simmer.","Cook the spaghetti until it is al dente and drain it, reserving 1 cup of water.","While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.","In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork.","Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat.","Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion.","Add the pepper and toss all the ingredients to coat the pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_alla_Carbonara","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Spaghetti_alla_Carbonara_3.jpg/960px-Spaghetti_alla_Carbonara_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lasagnolo9 at Italian Wikipedia (= formerly Ramagliolo9 at Italian Wikipedia)","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Southwest Pasta","name":"Southwest Pasta","ingredients":["12 oz seashell (or other) pasta","2 tbsp olive oil","1 onion, chopped","1 green bell pepper, chopped","1 can (15 oz) sweet corn kernels, drained","1 can (15 oz) black beans, drained","1 can (14.5 oz) peeled and diced tomatoes with juice","¼ cup salsa","¼ cup sliced black olives, drained","1 ½ tbsp taco seasoning mix","Salt, to taste","Pepper, to taste"],"steps":["In a large pot bring 1 quart of lightly-salted water to a boil.","Add pasta and cook for 8–10 minutes until pasta is al dente; drain water.","While pasta is cooking, heat olive oil in a large frying pan over medium heat.","Cook onions and bell pepper in oil until lightly browned, about 10 minutes.","Stir in corn, beans, tomatoes, salsa, olives, taco seasoning, salt and pepper. Cook until thoroughly heated, about 5 minutes.","Toss heated vegetables into pasta, mix well and serve.","Serve warm or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthwest_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Kashif_Pasta_at_SXSW_on_March_12_2024.jpg/960px-Kashif_Pasta_at_SXSW_on_March_12_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Everwest","licence":"CC BY 4.0"},{"title":"Cookbook:Soy Sauce Chicken","name":"Soy Sauce Chicken","ingredients":["Chicken parts (legs or wings)","Green onions","Cooking oil","2–3 tbsp (30–45 ml) soy sauce","2–3 tbsp (30–45 ml) cooking wine","Chopped ginger","Up to 1 tbsp sugar","Water"],"steps":["Fry the chicken parts in a pan with green onions and oil until the outside of the chicken parts are brown.","Add soy sauce, cooking wine, chopped ginger, and sugar. Add enough water to cover the chicken.","Simmer, uncovered, over low heat until most of the liquid has evaporated."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Sauce_Chicken","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Soy_sauce_imitation_chicken_slices.jpg/960px-Soy_sauce_imitation_chicken_slices.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Soy Protein Bread","name":"Soy Protein Bread","ingredients":["30 g (1 oz) fresh yeast","2 eggs","1 cup vegetable oil","3 cups warm milk","1 tbsp white granulated sugar","1 tbsp salt","1 cup texturized soy protein","8 cups all-purpose flour"],"steps":["Heat the milk until it is about to boil, then add the salt and the soy protein. Mix it for the salt to be well dissolved. Let it rest until is warm again.","Put the milk and the rest of the ingredients, including the yeast, in blender. Mix it for a few seconds until it is homogeneous.","Pour the mixture into a bowl and start mixing in the flour to keep the bread homogeneous all the time.","Work the bread with your hands all the time, always keeping it smooth. You may have to add some extra flour while you work with it. Keep doing this until the bread stops being sticky.","Let it rest for about 25 minutes at a warm place.","Separate out several small balls of bread of about 1 inches (2.5 cm) in diameter and half that in height.","Put the breads on a baking tray with some distance between them and leave them for another 15 minutes.","Preheat the oven to about 200°C and put the tray in the middle of the oven.","Let them bake for about 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Protein_Bread","pageImageChecked":true},{"title":"Cookbook:Spaghetti and Meatballs","name":"Spaghetti and Meatballs","steps":["Fill your largest pot with 1½ gallons of water along with 3 tablespoons of salt. Place it over high heat on the stove.","Combine ground meat, bread crumbs, grated cheese, minced parsley and lightly beaten eggs (add eggs one at a time while stirring ingredients together). Sprinkle with minced garlic, 2 tablespoons of olive oil and seasonings. Then mix well until everything is combined.","Form meat mixture into meatballs, using an ice cream scoop or your hands, pressing lightly, just enough so that meat holds together, but not so much that the meat is very compressed or the meatballs will be tough and dry.","In a heavy skillet, heat olive oil over medium low heat. Add whole garlic cloves. Turn the garlic cloves to color them on all sides, then when lightly browned, press them into the oil; as they brown, remove them.","As soon as the oil is hot, add the meatballs to the skillet, leaving about 1½ inches between them so that they can be easily turned. Turn them often using a spatula or large spoon so that they don't stick. Make sure there is enough oil in the pan (about ½ inch). You don't need extra virgin olive oil for this—any good quality Italian olive oil will do.","When the meatballs are browned well on all sides, remove from the pan and drain on paper towels. Then add the next batch to the pan and continue until all are cooked.","Add the pasta to the water now boiling in your pot and cook until al dente. This should take about 12 minutes.","Add pepper flakes, garlic and finely chopped onion in the same oil you used to cook the meatballs. Sauté 5–7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.","Toss hot, drained pasta with a few ladles of the sauce. Turn meatballs in remaining sauce.","Place pasta on dinner plates. Top with meatballs, sauce and extra grated cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_and_Meatballs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Spaghetti_and_meatballs_1.jpg/960px-Spaghetti_and_meatballs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Spaghetti Bake","name":"Spaghetti Bake","ingredients":["1 pound (450 g) ground turkey or beef","½ onion, chopped","1 jar (26 oz / 730 g) spaghetti sauce","2 tsp Italian seasoning","1 package (8 oz / 225 g) cream cheese","2 cups cottage cheese","½ cup light sour cream","1 box (16 oz . 500 g) of spaghetti noodles","⅛ cup bread crumbs","½ cup Parmesan cheese"],"steps":["Preheat oven to 350°F (180°C).","Sauté ground meat with onion. When cooked through, mix in spaghetti sauce and seasoning.","Combine cream cheese, cottage cheese, and sour cream; mix well.","Cook spaghetti noodles according to package directions.","Spray 3-quart baking dish with cooking spray.","Layer half the spaghetti noodles on the bottom of the dish.","Spoon cheese mixture on top of noodles.","Layer remaining noodles on top of cheese mixture.","Spread meat mixture on top of second noodle layer.","Mix bread crumbs and Parmesan cheese and sprinkle on top.","Bake 30 minutes until bubbly and heated through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_Bake","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Baked_Spaghetti_with_mushrooms.JPG/960px-Baked_Spaghetti_with_mushrooms.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Loescher","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spaghetti alla Puttanesca","name":"Spaghetti alla Puttanesca","ingredients":["600 grams (21 ounces) uncooked spaghetti","4 tablespoons extra-virgin olive oil","115 grams (4 ounces) unsalted anchovy fillets, crushed into a paste (omit anchovies for Neapolitan version)","5 cloves of garlic, finely chopped","200 grams (7 ounces) black olives, pitted and chopped","2 tablespoons salted capers, washed well and coarsely chopped","1–3 small dried chile peppers, chopped (optional)","900 grams (roughly 2 pounds) plum tomatoes, peeled and puréed","2 tablespoons chopped parsley","Salt to taste"],"steps":["Put the olive oil, garlic, and anchovy paste in a skillet over medium heat.","Before the garlic browns, add the olives, capers, tomato sauce, and chile peppers.","Add 2–3 pinches of salt, mixing over high heat. Then lower the heat and allow to simmer for 15 to 20 minutes.","Meanwhile, cook the spaghetti in salted water (at least 4 quarts of water per pound of spaghetti being cooked). Strain it when it's al dente.","Place pasta in a large serving bowl, and coat it with sauce. Then, sprinkle it with chopped parsley.","Mix and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_alla_Puttanesca","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Spaghetti_alla_puttanesca_%282010%29_-_RaBoe.jpg/960px-Spaghetti_alla_puttanesca_%282010%29_-_RaBoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"© Ra Boe / Wikipedia Create the proper attribution for your usage by clicking on this button! This file is licensed under the Creative Commons Attribution-Share Alike 3.0 Germany license.Attribution: Ra Boe / Wikipedia You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/3.0/de/deed.enCC BY-SA 3.0 deCreative Commons Attribution-Share Alike 3.0 detruetrue Internet: Titel Foto: Ra Boe / Wikipedia, Original; Lizenz: CC by-sa 3.0 Print: Titel Foto: Ra Boe / Wikipedia, Lizenz: CC by-sa 3.0 I have published this image as author Ra Boe under the \"CC-BY-SA-3.0\" in Wikipedia. This means that free, commercial usage outside of Wikipedia is permitted under the following licence terms: Online media: The author \" RaBoe/Wikipedia \" is named A weblink to the original image is provided: //commons.wikimedia.org/wiki/File:Spaghetti_alla_puttanesca_(2010)_-_RaBoe.jpg A copy of, or the Uniform Resource Identifier (https://creativecommons.org/licenses/by-sa/3.0/de/legalcode) for, this License with every copy Print media: The author \" RaBoe/Wikipedia\" is named A copy of, or the Uniform Resource Identifier (https://creativecommons.org/licenses/by-sa/3.0/de/legalcode) for, this License with every copy Please send me a specimen copy or the URL of the website where the image is used. Please write an email to raboe001-at-web.de, if you need the image in a higher resolution need my postal address for sending a specimen copy have further questions about the terms of the licence PS: In case of refusal of the above terms the author reserves the right to take legal action. This license and the rights granted hereunder will terminate automatically upon any breach by you of the terms of this license. In this case the author reserves to demand declaration to cease and desist, and compensation (according to the MFM fee references currently in force). Any of the above conditions can be waived if you get permission from the copyright holder. Foto selbst aufgenommen mit Nikon-D50: Objektiv Tamron 18 - 250 mmvon Wikipedia-User: Ra Boe This photo was taken with an Nikon-D50:, Objective Tamron 18 - 250 mm by Wikipedia user: Ra Boe","licence":"CC BY-SA 3.0 de"},{"title":"Cookbook:Soy Ginger Barbecue Sauce","name":"Soy Ginger Barbecue Sauce","ingredients":["1 cup soy sauce","1 cup hoisin sauce","¼ cup rice wine vinegar","3 tbsp garlic powder","1 tbsp ground ginger","¼ cup freshly-squeezed lemon juice"],"steps":["Combine all ingredients in a mason jar.","Refrigerate for as long as either the soy sauce or the hoisin lasts, whichever comes first."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Ginger_Barbecue_Sauce","pageImageChecked":true},{"title":"Cookbook:Southwestern Black Beans and Rice","name":"Southwestern Black Beans and Rice","ingredients":["2 cups cooked rice","15 ounce can black beans, drained","10 ounce can tomatoes and green chiles","½ tsp cumin"],"steps":["In medium saucepan, combine beans, tomatoes and green chiles mix, and cumin.","Heat through.","Serve over hot rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthwestern_Black_Beans_and_Rice","country":"United States","pageImageChecked":true},{"title":"Cookbook:Southern Style Greens","name":"Southern Style Greens","ingredients":["2 pounds assorted dark leafy greens, such as mustard, collard, and rainbow chard","8 rashers bacon, cut into about ½-inch pieces","1 tbsp bacon fat (optional)","1 ½ tsp salt (optional)","1 ½ tsp freshly-ground black pepper","½ cup chicken broth"],"steps":["Cook bacon to slightly less than done in a large stainless steel pot. Drain.","If desired, pour 1 tbsp bacon fat back into pot. Add greens, and sauté over medium-high heat for 7 minutes.","Add remaining ingredients and lower heat to medium low. Cook for 45 minutes. Defat if needed.","Serve warm, with a vinegar-based, clear hot sauce to accompany."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthern_Style_Greens","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Southern-style_Black_Eeyed_Peas.jpg/960px-Southern-style_Black_Eeyed_Peas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nolabob","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Southwestern Dip","name":"Southwestern Dip","ingredients":["1 cup sour cream","3 chipotle chiles in adobo, finely minced","2 tbsp adobo sauce","Salt, to taste","Pepper, to taste","¼ tsp freshly-ground cumin"],"steps":["In your dipping bowl, whisk together all ingredients.","Serve with tortilla chips or other snacks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASouthwestern_Dip","pageImageChecked":true},{"title":"Cookbook:Soy Mustard Lamb Chops","name":"Soy Mustard Lamb Chops","steps":["Combine the marinade ingredients.","Slash the fat side of the lamb, and add the lamb chops to the marinade. Marinate, turning frequently, for about 30 minutes. Make sure to get the marinade on the sides as well as each flat area.","Fire up the grill and make a very hot fire.","Remove chops from marinade, keeping the marinade on the side, and sear the chops on one side for 3 minutes.","Remove each chop, dip in the marinade on both sides, and place back on the grill with the uncooked side down.","Cook another 3 minutes, allowing the meat to sear.","Remove the chops, dip in the marinade, and return to fire for 1 minute on lower heat with the grill hood closed.","Repeat the last step on the other side, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Mustard_Lamb_Chops","country":"China","pageImageChecked":true},{"title":"Cookbook:Spaghetti Aglio e Olio","name":"Spaghetti Aglio e Olio","ingredients":["100–150 g spaghetti","1–2 cloves of garlic","Olive oil","Black pepper","Italian parsley, chopped"],"steps":["Boil spaghetti in sufficiently salted water until al dente.","Peel cloves of garlic and crush them gently with the heel of hand.","Heat 2–3 mm olive oil in a pan. Add garlic, and cook until it takes on a golden color. Take care not to let the garlic get too dark, as it will become bitter.","Remove garlic from the oil.","Drain the finished spaghetti and add to the pan with olive oil.","Spice with pepper, mix everything, and serve with parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_Aglio_e_Olio","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Spaghetti_aglio_e_olio_KB.jpg/960px-Spaghetti_aglio_e_olio_KB.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bairuilong","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spaghetti a la Monegasque","name":"Spaghetti a la Monegasque","ingredients":["3 cloves of garlic, peeled","3 tbsp olive oil","3 tomatoes, peeled, seeded, and sliced","2 freshened anchovy fillets","1 tbsp capers","¼ cup stoned olives (black or green)","3 sprigs fresh tarragon or basil (or 1 tsp dried)","1 lb uncooked spaghetti","Grated cheese"],"steps":["Simmer the 3 peeled, whole cloves of garlic in 2 tbsp olive oil. Add the tomato slices and cook.","Separately, dissolve the anchovies in 1 tablespoon olive oil in a small saucepan. Mix in the capers, olives, and tarragon/basil. Combine the tomato and olive mixture.","Cook the spaghetti in a large pot of salted water. Drain the pasta, and return to the pot.","Add the tomato-olive mixture to the pasta, and toss to combine. Let simmer for 3–4 minutes, then serve immediately.","Grated cheese should be served separately and sprinkled on individual servings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_a_la_Monegasque","pageImageChecked":true},{"title":"Cookbook:Soy Milk II","name":"Soy Milk II","ingredients":["Dried soybeans","Water","Sugar"],"steps":["Place the soybeans in a pot or bowl, and cover with water. Leave to soak overnight.","Drain the soaking water, and replace it with fresh water. Rub the beans between your palms to remove the skin, which should come off easily. Rinse with clean water to remove any remnants of skin.","Blend the beans with a little water in a blender for about 2 minutes, or until you get a smooth paste.","Place a clean cloth or cheesecloth over a pot, and strain the blended mixture into the pot. Squeeze to extract as much milk as possible.","Cook the soy milk for about 25 minutes over medium heat, stirring to keep it from boiling over.","Reduce the heat to low, and stir in the sugar until it dissolves. Cook for about 2–5 minutes, then remove from the heat.","Cool the soy milk, and remove any thin coating that may rise to the surface."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy_Milk_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Soy_milk_II.jpg/960px-Soy_milk_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Milad Mosapoor","licence":"Attribution"},{"title":"Cookbook:Soy-Lentil-Vegetable Stew","name":"Soy-Lentil-Vegetable Stew","ingredients":["5 ml olive oil","1 red onion, chopped","2 cloves of garlic, minced","40 g soy chunks","80 g red lentils","250 g frozen broccoli","10 g peanuts","8 g nutritional yeast flakes","Black pepper","Turmeric","Chilli flakes","Caraway","Ginger","Other spices as desired","Boiling water"],"steps":["Heat a pot large enough to safely contain all the ingredients over medium heat.","Add the oil, then the onion and garlic. Cook, stirring, for a couple minutes until translucent.","Stir in the soy chunks, lentils, broccoli, and peanuts.","Season to taste with pepper, turmeric, chile flakes, caraway, and ginger—you can be generous. Mix well.","Add enough boiling water to cover all the ingredients—it should be about ½ liter.","Simmer the mixture until the lentils are soft (usually 5–8 minutes).","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASoy-Lentil-Vegetable_Stew","pageImageChecked":true},{"title":"Cookbook:Spaghetti Sauce","name":"Spaghetti Sauce","ingredients":["29 ounces (922 g) plain canned tomato puree or ground tomatoes","1 teaspoon dried oregano","2 teaspoons dried basil","½ teaspoon granulated salt","Canned sliced mushrooms (optional)","Cooked ground beef or bits of steak (optional, may be added at the table)"],"steps":["For more efficient use of the herbs, you should grind them well with the salt. The salt helps to grind the herbs. If you skip this step, increase the amount of herbs. Also double the herbs if you prefer.","Mix everything in a pot.","Bring to a boil while stirring to prevent the sauce from burning to the bottom of the pan.","Immediately remove from the heat and serve. Hot tomato products lose tomato flavor, so don't delay."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Spaghetti_and_meatballs_1.jpg/960px-Spaghetti_and_meatballs_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Spanish Omelet","name":"Spanish Omelet","ingredients":["1 lb (450 g) waxy potatoes","1 large white/Spanish onion (optional)","About 1 liter oil (olive oil preferred)","6 eggs","1 pinch salt"],"steps":["Peel and slice potatoes. The slices should be quite thin.","Meanwhile, heat the oil on a low heat in a large sauté pan","Add the potatoes to the sauté pan, and fry until soft and cooked through, but not browned. This can take quite a while—don't rush it. It is a good idea to keep the pan covered so the steam from the potatoes at the bottom of the pan helps cook the ones at the top.","Slice the onion thinly. Fry it lightly in frying pan, stirring frequently for a few minutes or until sweet. Or you can simply add them to the potatoes for the last five minutes of cooking.","Beat the eggs in a large bowl and add salt.","Add the hot cooked potatoes and onion to the egg in the bowl, gently mix the potatoes and onion into the egg and leave it for five minutes. This starts the egg cooking and helps cover the potato slices in egg so it all sticks together nicely.","Drain oil, reserving oil for another time.","Pour the potatoes, onion and egg mix back into the pan, and cook for about 5 minutes on a low heat. Keep the pan moving so the mix doesn't stick to the pan. A non-stick pan makes this much easier.","When the edge of the tortilla looks cooked place a large, flat plate over the pan (like a lid), put one hand on the plate to hold it in place and turn the whole thing over (the first few times you do this it is best do this over the sink—can be very messy).","You should now have an up-side-down omelette on your plate, cooked on top and raw underneath. Check the pan is clean and scrape any bits that have stuck in the pan off and add a bit of oil if it is looking dry. Now slide the omelette back into the pan to cook the bottom.","Cook for another few minutes,","Repeat the turning trick a couple of times (practice makes perfect) to make sure it is cooked evenly.","Transfer to a large plate, cut into wedges, and serve with more tapas."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpanish_Omelet","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Spanish_omelet_%282644893631%29.jpg/960px-Spanish_omelet_%282644893631%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Spanakopita","name":"Spanakopita","ingredients":["900 g (2 lbs) fresh spinach or 580 g (20 oz) frozen, thawed, and drained spinach","1 large onion, finely chopped","¼ cup extra-virgin olive oil","1 cup chopped scallions","½ cup minced fresh parsley","1 tbsp minced fresh dill","¼ tsp freshly ground nutmeg","1 tbsp lemon juice","¾ cup crumbled feta cheese","¾ cup small curd cottage cheese","¼ cup freshly grated parmesan cheese","4 eggs, beaten","12–20 sheets phyllo pastry","⅔ cup clarified butter","¼ tsp freshly-ground black pepper","½ tsp salt (or to taste)"],"steps":["Preheat oven to 180°C (350°F).","Wash the spinach, remove large stems, and chop. Place in a steamer over boiling water and steam for 2 minutes, or until wilted and reduced in volume. Drain, pressing out any liquid with the back of a spoon.","Heat the oil in a large skillet. Add onion and cook over medium heat until slightly tender. Add scallions and cook until limp. Remove from heat. Stir in parsley, dill, nutmeg, salt and pepper.","Add the cheeses, spinach, and lemon juice to the skillet. Mix. Add eggs and mix again gently.","Brush a 9x12-inch baking dish with some of the butter. Lay a sheet of phyllo dough across the bottom of the dish, covering the entire surface and letting the edges fold upward against the sides. Brush with butter, and place another sheet on top. Continue layering the phyllo (brushing each sheet) until the bottom of the dish is covered with about 8 sheets.","Place half of the spinach filling on top of the phyllo, smoothing out with a rubber spatula until evenly distributed.","Cover the filling with 5–8 phyllo sheets, brushing each layer with butter. Place remaining spinach filling on top and smooth as above.","Cover with 5–8 phyllo sheets, brushing with butter as above. Roll up all overhanging phyllo sheets and crumble any broken sheet bits on top. Drizzle any remaining clarified butter over top.","Place the spanakopita in the oven on a medium rack. Bake for 45 minutes, or until puffed and golden. Let sit for 10 minutes before cutting and serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpanakopita","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Calamari_and_Spanakopita_-_Food_at_the_Brisbane_Paniyiri_2007_-_Musgrave_Park%2C_South_Brisbane%2C_Queensland%2C_Australia_070519-13.jpg/960px-Calamari_and_Spanakopita_-_Food_at_the_Brisbane_Paniyiri_2007_-_Musgrave_Park%2C_South_Brisbane%2C_Queensland%2C_Australia_070519-13.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Jackmanson","licence":"CC BY 2.0"},{"title":"Cookbook:Spelt Burger","name":"Spelt Burger","ingredients":["Spelt","Leek","Oat flakes","Onions","Cumin","Chillies","Pepper"],"steps":["Grind the spelt coarsely (if you have entire corns).","Soak the spelt with oat flakes in some water, in order to get a viscous substance. The burgers will be more compact if you add more oat flakes.","Cut onions and leek in small pieces.","Fry onions and leek with some oil.","Mix the substance with onions, leek and spices of your choice (cumin is a good choice).","Form flat burgers in a hot, oiled pan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpelt_Burger","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Veggie-Burger.JPG/960px-Veggie-Burger.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sujalajus","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Spelt Yellow Cake","name":"Spelt Yellow Cake","ingredients":["1 teaspoon vanilla","1 cup (240 g) butter","1 cup (240 ml) milk","2 cups (450 g) white granulated sugar","3 cups (650 g) spelt flour","3 teaspoons baking powder","3 pinches salt","4 eggs"],"steps":["Preheat oven to 175°C (350°F).","Cream the butter and sugar together until fluffy.","Beat in the eggs.","Mix in vanilla.","Gradually sift in the dry ingredients, alternating with small additions of the milk.","Transfer to a greased and floured baking pan.","Bake at 175°C (350°F), until a skewer inserted shows no moist crumbs; approximately 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpelt_Yellow_Cake","pageImageChecked":true},{"title":"Cookbook:Spiced Chicken with Sour Cream","name":"Spiced Chicken with Sour Cream","ingredients":["4 tbsp oil","6 whole cardamom pods, seeds removed","2 tsp whole coriander seeds","⅛ tsp ground cinnamon","¼ tsp whole cumin seeds","1 bay leaf","1 clove garlic, chopped","1 cup onion, chopped","2 lb fryer chicken or chicken parts","½ cup currants (or raisins, if currants are unavailable)","1 cup sour cream (or 1 cup plain yogurt plus ½ cup sour cream)"],"steps":["Heat oil in a pan until quite hot but not smoking.","Add cardamom seeds, coriander, cinnamon, cumin, and bay leaf. Cook until seeds crack (1–2 minutes).","Reduce heat, then add garlic and onion. Cook until tender and translucent.","Reserve onion mixture in a dish.","Season chicken with salt and pepper, then roll in flour.","Fry chicken in the pan, adding oil if needed, until almost done.","Add the reserved onion mixture and currants.","Add sour cream (or mixture of sour cream and yogurt) and simmer until chicken is tender and sauce has cooked down a little.","Serve with Saffron Sweet Rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpiced_Chicken_with_Sour_Cream","pageImageChecked":true},{"title":"Cookbook:Spaghetti with Clams","name":"Spaghetti with Clams","ingredients":["4 liters (1 gallon) water","Salt, to taste","450 g (1 lb) dry spaghetti","Olive oil","20 g (¾ oz) garlic, minced","1 kg (2 lb) live clams","225 g (8 oz) diced plum tomatoes (see notes)","225 g (8 oz) canned, shelled clams, thoroughly rinsed (optional)","120 ml (4 oz) bottled clam broth (optional)","1 handful of parsley, minced","Peperoncino or, less commonly, black pepper to taste"],"steps":["Boil the water in a large pot with a tablespoon of salt.","Add the spaghetti once the water starts boiling. Cook until the pasta is al dente. This should take 7–8 minutes.","Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.","Add the garlic, along with the peperoncino, and sauté until golden brown. This should take about a minute. Be careful not to burn the garlic.","Add the live clams and diced tomatoes.","Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.","Drain the spaghetti and put it in the pan with the live clams and tomatoes. Reduce the heat to low.","Add the canned clams and clam broth to the pan.","Season with salt (and pepper, if the peperoncino is not used) to taste and toss until the pasta is well coated with tomatoes and oil. Add another tablespoon of olive oil if you like.","Sprinkle with chopped parsley.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_with_Clams","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Spaghetti_with_clams.jpg/960px-Spaghetti_with_clams.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Emna Mizouni","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spice Rub for Chicken","name":"Spice Rub for Chicken","ingredients":["2 teaspoons black pepper","2 teaspoons cayenne pepper","2 teaspoons ground celery seed","2 tablespoons garlic powder","½ cup paprika","2 tablespoons kosher salt","1 tablespoon dried thyme"],"steps":["Mix together spices in a bowl.","Rub on chicken, inside and outside.","Let stand for a few minutes before cooking per your usual directions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpice_Rub_for_Chicken","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Spanish_spice_rubbed_chicken_with_parsley_mint_sauce.jpg/960px-Spanish_spice_rubbed_chicken_with_parsley_mint_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eric Chan from Hollywood, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Spaghetti with Bolognese Meat Sauce","name":"Spaghetti with Bolognese Meat Sauce","ingredients":["¼ lb (125 g) ham or bacon, cut into cubes","1 lb (450 g) beef lean or medium ground","1 tablespoon (15 ml) olive oil","1 cup (225 ml) coarsely chopped onion","¼ cup (50 ml) coarsely chopped celery","¼ cup (50 ml) coarsely chopped carrot","¼ cup (50 ml) coarsely chopped fennel bulb, if available","¼ cup (50 ml) butter","1 cup (225 ml) canned plum tomato","½ cup (125 ml) red wine","2 cups (500 ml) beef stock (preferably fresh, but canned beef stock will do)","¼ cup (50 ml) tomato paste","1 strip of lemon rind","1 bay leaf","1 lb (450 g) spaghetti pasta, preferably made from durum wheat","1 cup Parmesan cheese for garnish, preferably freshly grated Reggiano Parmesan","Salt to taste","Fresh ground pepper to taste"],"steps":["Mix the coarsely chopped onion, carrot, celery and fennel (optional) together and finely chop them (this is called a battuto in Italian, or a finely chopped mixture of vegetables and herbs to flavour a dish).","Cut the ham or bacon into little cubes and sauté in a heavy saucepan.","Add the butter and allow it to melt. Then, add the battuto.","Cook, stirring occasionally until very lightly browned. Add this mixture to a heavy pot.","Heat the olive oil in the skillet the battuto was browned in and when the oil is hot, add the beef and stir to break up lumps, cooking until well browned.","Add to the battuto in the pot.","Add the wine to the skillet the beef was in and stir on high heat, scraping any brown bits stuck to the pan.","Add the tomato paste and stock and stir until well mixed and add this mixture to the pot.","Drain and coarsely chop the plum tomatoes and add them to the pot.","Add the bay leaf and lemon rind. Bring the pot to a boil, then reduce to a gentle simmer, with bubbles barely breaking the surface.","Simmer, stirring occasionally for an hour (or more), until thick.","Add pepper and salt to taste.","When the sauce is ready, bring a gallon (4 litres) of water to a full boil over high heat in a large pot","Add the pasta, give it a brisk stir to ensure it is all covered by water and not clumped together. Cook for about 10–12 minutes, or until al dente (firm but not hard, there should still be a bit of 'bite' when chewing pasta, rather than soggy and mushy).","Drain the pasta well and serve immediately.","Remove the bay leaf and lemon rind, then spoon the Bolognese sauce over the pasta and have guests garnish with the grated Parmesan cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_with_Bolognese_Meat_Sauce","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Spaghetti_Bolognese.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"No machine-readable author provided. Chingon assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Spice Rub","name":"Spice Rub","ingredients":["1 cup paprika","¼ cup salt","¼ cup black pepper","½ cup chipotle powder","½ cup brown sugar","¾ cup dehydrated lemon peel","¼ cup dried rosemary","2 tbsp cayenne pepper"],"steps":["Combine all ingredients in an airtight container.","Stored in a cool, dark place this will last for a long time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpice_Rub","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg/960px-Applying_a_spice_rub_to_pork_ribs_for_a_barbecue_-_20080329.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daryn Nakhuda.","licence":"CC BY 2.0"},{"title":"Cookbook:Spice Rubbed Grilled Chicken Breast","name":"Spice Rubbed Grilled Chicken Breast","ingredients":["2 tbsp paprika","3 tbsp smoked paprika","1 tbsp salt","1 tbsp freshly ground black pepper","2 tsp dried rosemary","2 tbsp cayenne pepper","1 tsp freshly-ground cinnamon","3 tbsp dehydrated lemon peel","5 boneless skinless chicken breasts","1 cup Dijon mustard"],"steps":["Combine paprikas, salt, pepper, rosemary, cayenne, cinnamon, and lemon peel. Set aside.","Rub mustard all over chicken. Apply seasoning mixture, and press lightly to aid adhesion.","Grill on a preheated charcoal grill, turning often, until internal temperature reaches 165°F.","Remove and let rest for 3 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpice_Rubbed_Grilled_Chicken_Breast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Tandoori_Chicken_01.jpg/960px-Tandoori_Chicken_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"andrusdevelopment","licence":"CC BY 2.0"},{"title":"Cookbook:Spanish Rice","name":"Spanish Rice","ingredients":["2 cups uncooked rice","2 tbsp unsalted butter","¼ cup fresh cilantro, finely chopped (optional)","1 green bell pepper, finely minced","2 serrano chiles, finely minced","½ cup shredded cooked chicken or pork","1 onion, finely minced","3 ½ cups chicken broth","3 bay leaves","¼ cup minced chorizo, casing removed","1 Tbsp minced garlic"],"steps":["Melt butter in a large pot over medium high heat. Add onion, chiles, garlic, meats, and rice, and cook until chorizo and rice are golden brown.","Add broth and bay leaves. Bring to a boil and cook until liquid has evaporated and rice is tender.","Sprinkle with cilantro before serving, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpanish_Rice","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Parboiled_rice_with_chicken%2C_peppers%2C_cucurbita%2C_peas_and_tomato.jpg/960px-Parboiled_rice_with_chicken%2C_peppers%2C_cucurbita%2C_peas_and_tomato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spaghetti with Clams in White Wine Sauce","name":"Spaghetti with Clams in White Wine Sauce","ingredients":["Olive oil","8 oz clams or carpet clams as they are sometimes known","2 cloves garlic, minced or pressed","1 large pinch of red pepper flakes","½ cup white wine","Zest or the juice of 1 lemon","Zest of ½ lime","Spaghetti, enough for the number of people to be served","1 handful of flat-leaf parsley","1 oz salted butter"],"steps":["Put a large saucepan of water on the heat, and bring to a rolling boil. Add the spaghetti, keeping an eye on the cooking time to ensure that the spaghetti does not overcook.","Put the clams into a separate small saucepan with the white wine and poach gently for about 2 minutes. Take off the heat and set aside.","Pour a generous quantity of olive oil into a small frying pan, and heat up.","Add the garlic cloves, chillies, chopped parsley, and the lemon zest.","Heat everything for about 3 minutes.","Now add about ½ of the white wine the clams were cooked in.","Continue to heat for a few minutes on a high heat to induce a slight reduction.","Add the cooked clams to the sauce and turn the heat off completely.","Once the pasta is cooked drain it through a sieve or colander and return to the saucepan.","Add the salted butter to the pasta and mix through thoroughly. This will induce the sauce to thicken a little.","Add the cooked clams to the sauce and the pasta.","Mix up thoroughly ensuring you do not damage the clams.","Serve in a high-sided bowl, ensuring that each guest gets their fair share of clams."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_with_Clams_in_White_Wine_Sauce","pageImageChecked":true},{"title":"Cookbook:Spelt Bread","name":"Spelt Bread","ingredients":["750 g spelt flour","2 tsp salt","1 tsp white granulated sugar","1 sachet (7 g) dried yeast","2 ½ tbsp (40 ml) olive oil","500 ml lukewarm water"],"steps":["Combine the flour, salt, sugar and yeast.","To the dry ingredients, add the oil and enough water to make a firm dough.","Knead the dough for about 10 minutes.","Place in a greased 1 kg loaf tin, cover and leave it in a warm place until doubled in size.","Uncover and bake in a preheated oven at 200°C for about 35 minutes. The bread is cooked when it makes a hollow sound when tapped on the bottom."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpelt_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Kifli_made_with_spelt_flour_%28Serbian_cuisine%29.jpg/960px-Kifli_made_with_spelt_flour_%28Serbian_cuisine%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spaghetti with Meat Sauce (Naporitan)","name":"Spaghetti with Meat Sauce (Naporitan)","ingredients":["7 oz (170 g) spaghetti","1 green bell pepper, thinly sliced","½ small onion, thinly sliced","¼ lb (110 g) sausage or ham, sliced","⅓ cup ketchup","2 tsp butter","2 tsp vegetable oil","Salt, to taste","Pepper, to taste"],"steps":["Put about 8 cups of water in a large pot, and add 2 tbsp salt. Bring to a boil on high heat and cook spaghetti according to package directions.","Meanwhile, heat vegetable oil in a large skillet and stir-fry onion, bell pepper, and sausage on medium heat until softened. Season with salt and pepper.","Add drained spaghetti in the skillet and stir-fry with other ingredients.","Add ketchup and stir-fry the spaghetti. Mix in butter and stop the heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_with_Meat_Sauce_(Naporitan)","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Spanish Potato Omelette","name":"Spanish Potato Omelette","ingredients":["8 eggs","1 kg potatoes","1 onion","500 ml olive oil","1 pinch salt"],"steps":["Peel the potatoes, wash them, and dry them with a cloth. Cut them into 1 cm cubes or 2 mm slices. Wash and dry them again. Add some salt to your taste and mix them.","Heat the oil; when hot, fry the potatoes, but do not let them get brown. Once they're done, drain the oil and store the potatoes.","Dice or slice the onion; fry it until it is translucent.","Beat the 8 eggs in a bowl with a small amount of salt until the mix is homogenous. Then, mix in the potatoes and the onion.","Heat 3 tablespoons of olive oil in an empty pan – you can use the previous pan after removing most of the oil.","Once the pan is hot, add the egg with the onion and the potatoes.","After 7–8 minutes, the bottom part should be done. Put the dish over the pan and carefully turn it around so that the undone part rests on the dish. This is the most difficult step of the recipe. After that, put the pan on the fire again and slowly slide the mix into the pan to cook the other side.","After a couple of additional minutes, it should be done and ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpanish_Potato_Omelette","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/A_potato_omelette.jpg/960px-A_potato_omelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Richard Avery","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Speculaas (Dutch Spiced Cookies)","name":"Speculaas (Dutch Spiced Cookies)","ingredients":["110 g butter","90 g light brown sugar","1 g table salt","3 teaspoons speculaas spices","100 g flour","100 g self-raising flour","1 egg, beaten"],"steps":["Cream together the butter, sugar, salt, and spices until you have a soft mass.","Add the egg and flours, and mix into a soft dough.","If desired, let the dough rest for 2 days in the fridge. This will give a stronger taste of the spices to the biscuits.","Sprinkle the speculaas mold with flour so the dough will not stick.","Press a piece of dough in the mold. Cut away the excess dough by using a string or by cutting with a knife, holding it flat against the template.","Flip the mold over, and smack it forcefully face-down on the kitchen worktop. This should get the speculaas out of the template.","Arrange the speculaas on a well-buttered baking sheet, leaving enough space between them to allow for spreading.","Bake the speculaas in a 170°C oven. Small cookies will take 20 minutes, while larger ones can take 30 minutes or more. There is no telling when the cookies are done when still hot, so take one out and let it cool down. When it smells good and is crispy, it is done.","Let the speculaas fully cool. Enjoy with a cup of tea or hot chocolate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpeculaas_(Dutch_Spiced_Cookies)","country":"Netherlands","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Speculade_-_Speculaas_met_chocolade_-_Speculaas_with_chocolate%2C_2021.jpg/960px-Speculade_-_Speculaas_met_chocolade_-_Speculaas_with_chocolate%2C_2021.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hansmuller","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spaghetti Pie","name":"Spaghetti Pie","steps":["Preheat the oven to 175°C (347°F). Grease a ovenproof dish.","Break the spaghetti into 5 cm (2-inch) pieces.","Boil the spaghetti in water until al dente.","Drain the pasta in a colander and put in a bowl.","Add 1 egg, half of the breadcrumbs, and the parmesan cheese to the pasta, and mix until combined.","Pour the pasta mixture into the dish and sprinkle with remaining breadcrumbs.","Bake for 20 minutes until the top is lightly browned.","Meanwhile, heat the oil in a pan over medium heat.","Add the onion and cook for 3 minutes, stirring occasionally.","Add the beef and cook, breaking up into pieces, for 7 minutes until browned.","Remove the fat from the pan.","Add the tomatoes and tomato paste to the beef mixture and stir in.","Add the basil and let it simmer over a low heat while you make the topping.","Beat together the ricotta, egg and oregano in a bowl until combined.","Take the pasta out of the oven and pour the ricotta mixture onto the pasta.","Pour the bolognese sauce on top and sprinkle with mozzarella cheese.","Bake for 25 minutes until the top is browned.","Slice into 8 pieces and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpaghetti_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Spaghetti_Pie_%284265265770%29.jpg/960px-Spaghetti_Pie_%284265265770%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Sparkling Lemonade with Fresh Herbs","name":"Sparkling Lemonade with Fresh Herbs","ingredients":["4 lemons","4 tablespoons sugar","1 liter carbonated water","A few leaves of fresh mint and/or lemon balm (Melissa officinalis)"],"steps":["Juice the lemons, and dissolve the sugar in the juice.","Add carbonated water and the fresh herb leaves.","Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASparkling_Lemonade_with_Fresh_Herbs","pageImageChecked":true},{"title":"Cookbook:Spicy Chicken Casserole","name":"Spicy Chicken Casserole","ingredients":["1 can (12 oz) chili","1 can (10 oz) condensed cream of chicken soup","1 can (10 oz) condensed cream of celery soup","2 cups cooked chicken, shredded","1½ cups salsa","1 package corn tortillas","8 oz cheddar cheese, shredded"],"steps":["Mix all ingredients except tortillas and cheese.","Layer the tortillas, chicken mixture, and cheese in baking dish. Make two layers, finishing with cheese.","Bake at 375°F for 30–40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chicken_Casserole","pageImageChecked":true},{"title":"Cookbook:Spiced Pumpkin Soup","name":"Spiced Pumpkin Soup","ingredients":["1 tbsp butter","1 cup chopped onion","3 tbsp all-purpose flour","½ tsp curry powder","¼ tsp cumin","¼ tsp ground nutmeg","2 garlic cloves, crushed","1 cup peeled and cubed sweet potato","¼ tsp salt","2 cans (28 oz) nonfat and low-sodium chicken broth or vegetable stock","1 can (15 oz) pumpkin purée","1 cup 1% milk","1 tbsp fresh lime juice"],"steps":["Melt butter in a Dutch oven or large saucepan over medium-high heat. Sauté onion for 3–4 minutes. Add flour, curry, cumin, and nutmeg and sauté for 1 minute.","Add sweet potato, salt, chicken broth, and pumpkin, and bring to a boil. Reduce heat to medium-low and simmer, partially covered for about 20–25 minutes or until sweet potatoes are cooked through and softened. Remove from heat and let stand for 10 minutes to cool.","Place half of the pumpkin mixture in a blender and process until smooth. Using a strainer, pour soup back into pan. Repeat with rest of soup.","Raise heat to medium then stir in milk and cook for 5 minutes or until soup is heated through.","Remove from heat and add lime juice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpiced_Pumpkin_Soup","country":"United States","pageImageChecked":true},{"title":"Cookbook:Spicy Chilli Chicken","name":"Spicy Chilli Chicken","ingredients":["1 pound boneless chicken meat","1 tbsp masala","1 cup lemon juice","Salt to taste","3 tbsp canola oil","1½ ea. red onion, chopped","¾ tbsp red chile powder","¾ tsp turmeric powder","1 tsp smoked paprika","1 tsp coriander","3 medium tomatoes, chopped","½ tbsp minced ginger","2 tbsp minced garlic","6 tbsp tomato ketchup","8 tbsp soy sauce","4 Indian green chiles, chopped","2 green bell peppers, sliced"],"steps":["Marinate the chicken with lemon juice, masala, and salt for 1 hour.","In a large pot, fry the marinated chicken in canola oil until golden brown (5–7 minutes).","Remove the chicken from the pot and cut into pieces.","Into the remaining oil, add the onions, red chili powder, turmeric, paprika, and coriander powder, and sauté until wilted.","Add the tomatoes, ginger, and garlic, and cook till the tomatoes are softened and breaking apart.","Put the ketchup, soy sauce, fried chicken pieces, green chiles, and green peppers in the pot, and simmer until peppers are soft and chicken is fully-cooked.","Serve over steamed rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chilli_Chicken","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Indian_Spring_Rolls_with_spicy_red_chilli_%28Dalle_Khursani%29_chutney_DSC_0723.jpg/960px-Indian_Spring_Rolls_with_spicy_red_chilli_%28Dalle_Khursani%29_chutney_DSC_0723.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Souradeep Roy 1998","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spicy Feta Burger","name":"Spicy Feta Burger","ingredients":["1 lb ground beef","1 tsp salt","1 tsp black pepper","1 tsp garlic powder","1 tsp cayenne pepper","About ½ cup feta cheese"],"steps":["Mix spices into beef, using hands, until well-mixed.","Form 8 small balls of meat, then press into very flat pancake shapes.","Top four with about 2 tbsp crumbled feta cheese, then cover with the other four.","Press together firmly to flatten, then crimp edges tightly to make four burgers. Chill.","Cook as regular burgers in a skillet or on the grill. Handle gently to avoid crumbling.","Serve on toasted white or rye bread with spicy mustard."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Feta_Burger","pageImageChecked":true},{"title":"Cookbook:Spicy Chickpeas","name":"Spicy Chickpeas","ingredients":["250 g canned chickpeas","2 tbsp oil","2 tsp Dijon mustard","Pepper","Salt"],"steps":["Strain chickpeas and dry with a towel.","Heat oil in large skillet. Add chickpeas, and sauté until slightly colored, about 6 minutes.","Add Dijon mustard and stir.","Season with pepper and salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chickpeas","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Liat_Portal_for_Foodie_Disorder_-_Moroccan_Fish_with_Chickpeas_and_Potatoes.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Moroccan_Fish_with_Chickpeas_and_Potatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spicy Corn Bread","name":"Spicy Corn Bread","ingredients":["1 cup corn meal","1 cup all-purpose flour","4 tsp baking powder","½ tsp salt","1 cup milk","1 egg","¼ cup shortening","1 tsp–¼ cup chopped jalapeños, to taste","¼ cup sugar (optional)","½ of a 15 ounce can whole corn, drained (optional)"],"steps":["Preheat oven to 425°F. Grease an 8-inch baking pan.","Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.","Add egg, sugar, and shortening.","Beat until fairly smooth (about 1 minute).","Bake for 20–25 minutes or until a toothpick inserted in center comes out clean. If corn is added to batter, increase time by about 50%","Serve hot!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Corn_Bread","pageImageChecked":true},{"title":"Cookbook:Spicy Chicken Cutlets","name":"Spicy Chicken Cutlets","ingredients":["4 ea. (about 1 pound) chicken breasts, thinly-sliced","Salt","Freshly-ground black pepper","¼ cup all-purpose flour","3 tbsp vegetable oil","½ cup chicken broth","¼ cup vodka or vermouth (optional)","Juice of 1 lime","2 tbsp minced pickled jalapeños","1 can (15 oz) diced tomatoes","1 tsp cornstarch","1 tbsp cold water","2 tbsp chopped fresh cilantro"],"steps":["Preheat oven to 200°F.","Season both sides of each chicken breast with salt and pepper.","Place the flour on a plate and dredge the chicken breasts through it, lightly coating both sides.","Set aside.","In a large skillet heat the oil over a medium-high heat.","Add the breasts and cook 3 minutes, or until lightly browned.","Flip and cook another 2–3 minutes, or until cooked through.","Transfer the chicken to an oven-proof plate and place in the oven to keep warm.","Return the empty skillet to the burner.","Increase the heat to high and add the chicken broth and vodka to deglaze the pan.","As the liquid bubbles, scrape the bottom of the pan with a wooden spoon","Add half of the lime juice and the jalapeños and cook 30 seconds.","Add the tomatoes and bring to a simmer.","In a small glass, add the cornstarch to the water, then add to the skillet.","Cook, stirring constantly, until thickened, about 2 minutes.","Remove the skillet from the heat.","Stir in remaining lime juice.","Arrange each chicken breast on a plate and top with pan sauce.","Garnish with cilantro."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chicken_Cutlets","pageImageChecked":true},{"title":"Cookbook:Spicy Carrot Aioli","name":"Spicy Carrot Aioli","ingredients":["1 carrot","2 tbsp olive oil","1 pinch salt","5 cloves garlic","1 serrano chile","100–200 ml orange juice (any other citrus works)","French-style or Dijon mustard (i.e. one that does not contain \"turmeric\" in the list of ingredients; optional)"],"steps":["Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.","Combine all ingredients. Use a blender to start blending everything together.","Continue blending in additional olive oil until it reaches desired creaminess.","Adjust seasoning to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Carrot_Aioli","pageImageChecked":true},{"title":"Cookbook:Spicy Chickpea Soup","name":"Spicy Chickpea Soup","ingredients":["2 cans (32 ounces) chickpeas, drained","1 can (14 ounces) light coconut milk","1 cup low-sodium chicken broth","½ cup prepared salsa","1½ teaspoons garam masala","1 teaspoon ground ginger","2 tablespoons frozen apple juice concentrate","¼ cup packed cilantro leaves"],"steps":["Purée all ingredients in a blender until smooth.","Heat in a large saucepan or Dutch oven, and bring to a simmer.","Simmer, stirring often, 4–5 minutes, to blend flavors."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chickpea_Soup","pageImageChecked":true},{"title":"Cookbook:Spiced Flour","name":"Spiced Flour","ingredients":["⅔ cup () flour","1⅛ teaspoon paprika","⅔ teaspoon garlic powder","1/6 teaspoon pepper","⅛ teaspoon (or less) cayenne pepper"],"steps":["Mix together ingredients thoroughly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpiced_Flour","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Cocheals_%28spiced_bun%29.jpg/960px-Cocheals_%28spiced_bun%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PeddleAnt","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spicy Apple Glazed Ribs","name":"Spicy Apple Glazed Ribs","ingredients":["1 slab pork spareribs","¼ cup Barbecue Rub","1 cup apple cider","2 tbsp cider vinegar","2 tbsp Worcestershire sauce","2 tbsp honey","2 tbsp soy sauce"],"steps":["Season pork with barbecue rub, and refrigerate for at least 1 hour.","Combine wet ingredients and bring to a boil over high heat 5–10 minutes. Set aside.","Place ribs in a 250°F smoker or a 250°F charcoal grill set for indirect heat and cook 5–6 hours or until meat falls off the bone.","Brush generously with cider mixture and place on a medium high grill, turning and brushing with cider mixture until well browned.","Remove and let rest 10 minutes. Serve with remaining cider mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Apple_Glazed_Ribs","pageImageChecked":true},{"title":"Cookbook:Spicy Chicken Stew","name":"Spicy Chicken Stew","ingredients":["2 pounds boneless skinless chicken thighs, cut into 1 ½-inch cubes","Flour","¼ cup canola oil","1 large onion, finely diced","¼ cup red curry paste","5 Thai chiles, stemmed","3 tbsp fish sauce","1 cup chicken broth","½ cup tomato paste","4 red potatoes, cut into 2-inch cubes","1 tbsp minced garlic","Chopped parsley"],"steps":["Dredge chicken in flour. Set aside.","Heat oil in a 6-quart cast-iron Dutch oven. Add 6 chicken pieces and cook until browned on all sides. Repeat until all chicken has been browned, then remove from pot.","Sauté onion in remaining oil until translucent and slightly browned around edges. Mix in the curry paste, chiles, fish sauce, broth, tomato paste, potatoes, and garlic.","Return the chicken to the pot. Cover tightly and place in 250°F oven for 4½ hours, or until chicken is cooked through and tender.","Sprinkle individual serving bowls with chopped parsley and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Chicken_Stew","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bc/A_boiling_pot_of_spicy_chicken_stew_on_the_stove.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Olgatladi2020","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spicy Fried Okra","name":"Spicy Fried Okra","ingredients":["40 okra, stemmed and halved lengthwise","2 tbsp salt","2 tbsp freshly ground black pepper","1 tsp cayenne pepper","1 cup all-purpose flour, divided","Hot sauce","2½ quarts peanut oil","Kosher salt"],"steps":["Combine salt, peppers, and ½ cup flour. Coat okra with flour mixture.","Dip okra into hot sauce and dredge in remaining flour, adding more as needed. Let rest 2–3 minutes.","Heat oil in a large pot or a deep-fryer to 375°F. Add okra, 6 at a time, and fry 3–4 minutes until golden brown and crispy. Drain on a cooling rack and repeat until all okra has been fried.","Sprinkle fried okra with additional kosher salt and freshly ground black pepper and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Fried_Okra","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Spicy_fried_potato_and_okra_%283475507333%29.jpg/960px-Spicy_fried_potato_and_okra_%283475507333%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"pelican from Tokyo, Japan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Spicy Crab and Arugula Salad","name":"Spicy Crab and Arugula Salad","ingredients":["¼ cup freshly-squeezed lemon juice","¼ cup extra-virgin olive oil","1 tbsp cayenne pepper","2 tbsp flat-leaf parsley","10 sprigs fresh dill","2 cups pasteurized lump crab meat","1 cup arugula"],"steps":["Purée lemon, oil, cayenne, parsley, and dill in a blender or food processor until smooth.","Add crab and arugula and toss to coat.","Chill, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Crab_and_Arugula_Salad","pageImageChecked":true},{"title":"Cookbook:Spicy Black Beans","name":"Spicy Black Beans","ingredients":["1½ tbsp chile oil","½ tbsp vegetable oil","2 cups canned black beans, rinsed and drained","1 tbsp salt","1 tbsp freshly-ground black pepper","2 tsp rice vinegar","1½ tsp soy sauce","1 Thai bird chile, minced"],"steps":["Heat both oils in a large skillet over medium high heat. Add all remaining ingredients and toss; cook just until heated through.","Serve immediately as a side dish, or cool slightly and serve as a salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Black_Beans","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Sourdough_Bread%2C_Spicy_Sauce%2C_Black_Beans%2C_House_Cultured_Butter_%2811303606986%29.jpg/960px-Sourdough_Bread%2C_Spicy_Sauce%2C_Black_Beans%2C_House_Cultured_Butter_%2811303606986%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"Cookbook:Spicy Cheddar Dip with Olives","name":"Spicy Cheddar Dip with Olives","ingredients":["1 package (6 ea.) 6-inch (15 cm) pita pockets","8 oz (225 g) sharp cheddar cheese, shredded or diced very small","1 cup mayonnaise","3 oz (80 g ) black olives, sliced into rings","4 oz (110 g) canned diced green chiles","1 small tomato, diced","2 green onions, cut into ¼-inch pieces","2 tbsp garlic powder, or to taste","2 tbsp hot sauce, or to taste"],"steps":["Slice pitas as you would a pizza, into triangles. Separate pita triangles into halves, and place on a cookie sheet, inside surface up.","Toast in oven until golden brown, but not dark and bitter. This results in novel chips used to scoop the dip.","Combine the cheese, mayonnaise, chiles, half the olives, garlic powder, and hot sauce.","Microwave on high until the edges liquefy and bubble, then mix until everything is of the same consistency. Repeat this process until the whole bowl is creamy and a rich orange color.","Garnish the dip with the remaining olives, green onions, and tomatoes. Standard garnishing technique calls for arranging the remaining black olives, green onions, and diced tomatoes into a bulls-eye pattern.","Serve the dip with the pita chips."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Cheddar_Dip_with_Olives","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Spicy_Cheddar_Dip_with_Olives.jpg/960px-Spicy_Cheddar_Dip_with_Olives.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RandoGuy394592","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spiced Oysters","name":"Spiced Oysters","ingredients":["100 oysters","12 whole cloves","24 whole allspice","Mace, to taste","Cayenne pepper, to taste","Salt to taste","1 cup cider vinegar"],"steps":["Strain the oyster liquor through a sieve, and put it in a saucepan.","Add the oysters, spices, salt, and cider vinegar.","Place them over a slow fire, and as soon as they boil remove them from the heat.","Pour the oysters into a large bowl, and let cool.","When cooled, cover and store the oysters."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpiced_Oysters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/The_Rochester_address_or_the_corporation_going_to_eat_roast_pork_and_oysters_with_the_r-g-t._%28BM_1851%2C0901.457%29.jpg/960px-The_Rochester_address_or_the_corporation_going_to_eat_roast_pork_and_oysters_with_the_r-g-t._%28BM_1851%2C0901.457%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Print made by: Thomas Rowlandson Published by: S W Fores","licence":"Public domain"},{"title":"Cookbook:Spiced Kefir","name":"Spiced Kefir","ingredients":["Plain kefir","1 teaspoon ground cinnamon","½ teaspoon ground cardamom","¼ teaspoon ground nutmeg","1½ teaspoons ground turmeric","1 teaspoon ground coriander"],"steps":["Combine all ingredients together.","Stir well and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpiced_Kefir","pageImageChecked":true},{"title":"Cookbook:Spinach Pesto Linguine","name":"Spinach Pesto Linguine","ingredients":["1 large handful fresh spinach","8–12 cloves garlic (depending on your preference/size of meal)","4 tbsp olive oil","100–200 g feta cheese","200 g pitted kalamata olives","1 small package of snap peas","1–2 chicken breasts (can substitute salmon or steak)","About 500 g linguine","Pesto"],"steps":["Lightly sauté the garlic in a pan—this is not meant to completely cook it, but to take a little of the bite off of it.","Chop the garlic up a bit in a food processor, then add the spinach bit by bit (stems may be left on if you like). When you have completed mixing the garlic and spinach together, add the olive oil and mix. Put into a bowl and set aside.","Strip the snap peas of the stringy bits and the hard ends, and place those aside in a bowl as well.","While you are doing this, put the snap peas in a small frying pan with some olive oil at a low-medium temperature to warm them up a bit.","Arrange the snap peas and meat strips on top as well, and there's your dinner!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Pesto_Linguine","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Spinach_linguine_with_pesto_and_artichokes_%2843178770351%29.jpg/960px-Spinach_linguine_with_pesto_and_artichokes_%2843178770351%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joey Doll","licence":"CC BY 2.0"},{"title":"Cookbook:Spicy Placenta with Rice Noodles","name":"Spicy Placenta with Rice Noodles","ingredients":["250 grams of fresh human placenta, chopped into fine strips","1 onion","2 cloves of garlic, chopped","1 tablespoon of olive oil","Rosemary","Salt","Pepper","½ tsp cumin","Rice noodles, cooked","Red bell pepper, sliced thin","Shallots, sliced thin"],"steps":["Fry onion in olive oil until it is translucent.","Add chopped garlic.","Toss in placenta, and cook quickly.","Add a dash of fresh rosemary and the cumin.","Add a pinch of salt and ground pepper to taste.","Serve on a bed of rice noodles, garnished with sliced red pepper and shallot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Placenta_with_Rice_Noodles","pageImageChecked":true},{"title":"Cookbook:Spinach Artichoke Dip","name":"Spinach Artichoke Dip","ingredients":["16 ounces (450 g) cream cheese","¾ cup (180 ml) heavy cream (use half milk, if desired)","⅓ cup (80 ml) grated Parmesan cheese","¼ teaspoon (60 ml) garlic powder","16 ounces (450 g) frozen cut leaf spinach, thawed and well drained","1 can quartered artichoke hearts, rinsed and well-drained","⅔ cup (160 ml) shredded Monterey Jack cheese","1 cup prepared (240 ml) salsa","Crackers or tortilla chips, for serving"],"steps":["In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.","Turn the mixture into a 3½-quart electric slow cooker; smooth the top.","Cover and cook on the high heat setting for 1¼–1½ hours, until hot in the center. Sprinkle the top evenly with the Jack cheese and spoon the salsa in a ring around the inside edges of the slow cooker. Cover and continue heating on high 15 minutes longer, or until the cheese is melted.","Reduce the heat to the low setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Artichoke_Dip","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/2019-03-20_20_20_34_A_bowl_of_spinach-artichoke_dip_at_the_Applebee%27s_in_Fair_Lakes%2C_Fairfax_County%2C_Virginia.jpg/960px-2019-03-20_20_20_34_A_bowl_of_spinach-artichoke_dip_at_the_Applebee%27s_in_Fair_Lakes%2C_Fairfax_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spicy Tomato Soup","name":"Spicy Tomato Soup","ingredients":["4 cups diced tomatoes (canned is fine)","4 cups heavy cream","1 tsp sugar","½ tsp ground white pepper","¼ tsp salt","¼ tsp granulated garlic","⅛ tsp cayenne"],"steps":["In a blender or food processor, working in batches if necessary, puree tomatoes, cream, sugar, pepper, salt, garlic and cayenne.","Transfer soup to a saucepan and bring to a boil over high heat.","Reduce heat and simmer, stirring occasionally, until soup thickens, 20–30 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Tomato_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Naam_Ngiao_spicy_tomato_soup_-_Night_Market%2C_Kad_Suan_Kaew.jpg/960px-Naam_Ngiao_spicy_tomato_soup_-_Night_Market%2C_Kad_Suan_Kaew.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Spinach Calzones","name":"Spinach Calzones","ingredients":["426 g ricotta cheese","2 eggs","9 g dried Italian seasoning","340 g shredded mozzarella cheese","100 g freshly grated Parmesan cheese","284 g frozen chopped spinach, thawed and squeezed dry","Salt to taste","Pepper to taste","908 g frozen white bread dough, thawed"],"steps":["Preheat the oven to 400°F (200°C).","In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.","Divide the bread dough into 8 pieces and roll each piece out to about an 8-inch circle. Spoon about ½ cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.","Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Calzones","pageImageChecked":true},{"title":"Cookbook:Spinach and Ricotta Ravioli Filling","name":"Spinach and Ricotta Ravioli Filling","ingredients":["15 oz cooked spinach (fresh, frozen, or canned)","1 lb ricotta or cottage cheese","¾ cup fresh bread crumbs","¼ cup Parmesan cheese","2 tbsp fresh parsley, finely chopped","¼ tsp salt","⅛ tsp black pepper","½ tsp grated or minced garlic","1 egg"],"steps":["Squeeze the spinach to remove excess water. Place in a mixing bowl.","Add the other ingredients and mix well with a fork."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_and_Ricotta_Ravioli_Filling","pageImageChecked":true},{"title":"Cookbook:Spicy Fried Wings","name":"Spicy Fried Wings","ingredients":["12 whole chicken wings, tips removed and cut in half","1½ tbsp cayenne pepper","2 tbsp lemon pepper","½ tbsp black pepper","½ tbsp salt","1 tbsp smoked paprika","1 egg, beaten","2 tbsp finely grated lemon zest","Cornmeal, as needed, for dredging","Vegetable oil for deep frying"],"steps":["Combine all seasonings except lemon zest and then sprinkle over chicken. Refrigerate for at least 1 hour.","Combine egg and lemon zest in a pie plate and place cornmeal in another pie plate.","Heat oil to 350°F.","Dip chicken into egg mixture and then dredge in cornmeal.","Fry in batches for 11–12 minutes. Drain on a rack. Please don't use paper towels unless you want greasy chicken.","Sprinkle with red pepper flake for hotter wings, but this is completely optional. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Fried_Wings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/5_Air-fried_Wings_-_African_Chow_2024-04-30.jpg/960px-5_Air-fried_Wings_-_African_Chow_2024-04-30.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Spicy Fried Rice","name":"Spicy Fried Rice","ingredients":["2 tbsp coconut oil","1 big onion, diced","3 cloves garlic, crushed","2 cm piece ginger, minced","2 scallions, cut into 1.5 cm pieces","50 g red chile, cut into 1 cm pieces","1 cup (900 g) basmati rice, cooked","30 g chile powder","3 tbsp light soy sauce","2 tbsp fish sauce","1 tbsp chicken powder","1 tbsp salt","1 tbsp pepper"],"steps":["Heat the oil in a non-stick pan, and fry the big onion, garlic, red chilli, ginger, and scallion. Stir for about 30 minutes until fragrant.","Add the basmati rice, chilli powder, light soy sauce, fish sauce, chicken powder, salt, and pepper. Cook, stirring, until well-mixed and heated through.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Sambal_Spicy_Seafood_Fried_Rice_-_Ho_Chiak.jpg/960px-Sambal_Spicy_Seafood_Fried_Rice_-_Ho_Chiak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Spicy Garlic Oil","name":"Spicy Garlic Oil","ingredients":["½ gallon flavorless high smoke point oil, such as canola, peanut, safflower, grapeseed, or soybean","40 cloves garlic","8 Thai bird chiles, stemmed and halved","½ tsp salt"],"steps":["Combine all ingredients in a large stockpot.","Heat over low heat for 1 hour.","Strain, cool, and store in the refrigerator until oil smells off, looks smoky, or tastes rancid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Garlic_Oil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Chicken_sausages%2C_spicy_with_Worcestershire_sauce%2C_peas_and_garlic%2C_and_roasted_plum_tomatoes_with_olive_oil%2C_kosher_salt%2C_and_cheddar_-_Massachusetts.jpg/960px-Chicken_sausages%2C_spicy_with_Worcestershire_sauce%2C_peas_and_garlic%2C_and_roasted_plum_tomatoes_with_olive_oil%2C_kosher_salt%2C_and_cheddar_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Spicy Plantain Chips","name":"Spicy Plantain Chips","ingredients":["2 green plantains, mashed","1 tsp salt","1 tsp freshly ground black pepper","1 serrano chile, seeded and minced","1 tbsp minced garlic","2 quarts peanut or canola oil for deep-frying"],"steps":["Combine plantains, salt, black pepper, the chile, and garlic. Shape into rounds about the size of a thin slice of potato.","Heat oil to 375°F. Add rounds, 6–8 at a time, and fry until golden brown and crispy on the outside.","Drain on a cooling rack set above a sheet pan, and season immediately with salt and freshly ground black pepper.","Serve warm or room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Plantain_Chips","pageImageChecked":true},{"title":"Cookbook:Spicy Grilled Duck Breasts","name":"Spicy Grilled Duck Breasts","ingredients":["4 ea. (28 oz) boneless duck breasts","Olive oil","Salt","Freshly-ground black pepper","1 tbsp red pepper flakes"],"steps":["Brush duck with olive oil. Season liberally with salt, black pepper, and red pepper flakes. Set aside.","Heat a grill to medium-high heat. Add duck breasts and cook, covered, 4–5 minutes. Flip and cook 3–4 more minutes for medium rare.","Remove to a plate and let rest 5 minutes.","Serve warm, sliced on the bias."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Grilled_Duck_Breasts","pageImageChecked":true},{"title":"Cookbook:Spicy Mexican Omelet","name":"Spicy Mexican Omelet","ingredients":["3 eggs, uncracked","2–3 pinches fine sea salt","1 habanero or serrano chile, finely minced and seeded if you like","½ cup salsa, at room temperature","1 cup grated Monterey Jack cheese, at room temperature","2 Tbsp fresh cilantro, finely chopped","Butter"],"steps":["Cover whole eggs with warm but not scalding water. Let sit 5 minutes or until room temperature.","Beat eggs with salt. Set aside.","Combine chiles, salsa, cilantro, and cheese. Set aside.","Heat a large nonstick skillet over medium high heat. Quickly swirl with butter and crack in the eggs. Cook until egg is set and well browned on side facing pan.","Sprinkle salsa mixture evenly on uncooked side of egg. Fold in half and cook raw side until set and well browned.","Sprinkle with chopped cilantro and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Mexican_Omelet","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Spinach and Ricotta Gnocchi","name":"Spinach and Ricotta Gnocchi","ingredients":["12 oz cooked spinach, well drained and finely chopped","1 container (8 oz) ricotta, mashed until smooth","Salt","Pepper","Nutmeg","2 eggs","1 cup freshly-grated Parmesan cheese","3 tbsp flour","5 tbsp butter, melted"],"steps":["Put the spinach, ricotta, and seasonings in a saucepan. Cook gently, stirring continuously, for 5 minutes.","Turn off the heat, then beat in the eggs, 3 tbsp of the Parmesan, and the flour to make a dough.","Chill the dough for at least 4 hours.","Gently shape dough into small rounds and roll them in a very small amount of flour.","Poach them in boiling water until they float to the surface. Drain and set aside.","Toss the gnocchi with melted butter, and top with remaining Parmesan cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_and_Ricotta_Gnocchi","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Buffalo_Ricotta_Gnocchi_with_toasted_Agassiz_hazelnuts%2C_blue_cheese%2C_white_wine_and_North_Arm_Farm_spinach_%285895883294%29.jpg/960px-Buffalo_Ricotta_Gnocchi_with_toasted_Agassiz_hazelnuts%2C_blue_cheese%2C_white_wine_and_North_Arm_Farm_spinach_%285895883294%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ruth Hartnup from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Spicy Roast Brisket","name":"Spicy Roast Brisket","ingredients":["1 tbsp vegetable oil","1 kg (2 pound) piece of beef brisket","1 cup sliced or coarsely-chopped onions","1 cup thinly sliced stalk of celery","2 tsp minced garlic cloves","1 tsp toasted, ground cumin seeds","½ tsp cracked black peppercorns","2 tsp dry mustard powder","2 tsp dried oregano leaves","½ tsp salt","2 cups of diced tomatoes, fresh or canned","¼–½ cup beef stock","2 tbsp red wine vinegar","1 tbsp brown sugar","2 bay leaves","1 bell pepper, green or red, thinly sliced","1 medium or hot chile pepper (optional)"],"steps":["Heat oil in large heavy pot, add brisket, and brown on all sides.","Push meat to the side. Add onions and celery, and cook over medium heat until softened.","Add garlic, cumin, peppercorns, mustard, oregano, salt, and stir in.","Add tomatoes, beef stock, vinegar, sugar, and bay leaves. Add the tomato juice if desired.","Add 1 cup of boiling water, cover pot, and cook for 2 hours on low heat.","Inspect regularly to make sure there is enough liquid, adding water if necessary.","30 minutes before serving, add bell and chili peppers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Roast_Brisket","pageImageChecked":true},{"title":"Cookbook:Spinach Pie (Pascualina)","name":"Spinach Pie (Pascualina)","ingredients":["3 onions, chopped finely","1 kg frozen spinach, defrosted","½ tsp freshly grated nutmeg","250 g cream cheese or ricotta","6 eggs","4 sheets frozen puff pastry","Olive oil","Salt to taste","Pepper to taste","Egg wash"],"steps":["Preheat oven to 190°C.","Sauté onions until golden.","Add spinach, cream cheese, nutmeg and salt and pepper to taste. Stir through until all ingredients are mixed together. Put aside to cool slightly.","Line a rectangular tray with puff pastry ensuring the pastry reaches right up to the edge of the tray.","Spread out the filling over the puff pastry, and with a spoon make 6 holes in the filling so you can pour in the whole eggs.","Crack eggs one by one and pour into the holes.","Cover the pie with more pastry sealing the edges.","Brush pastry all over with egg wash and bake in a hot oven for 40 minutes until pastry is golden.","Serve with roasted sweet potato and steamed green beans."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Pie_(Pascualina)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Pascualina_2.jpg/960px-Pascualina_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kweez mcG","licence":"CC BY 2.0"},{"title":"Cookbook:Spicy Miso Udon","name":"Spicy Miso Udon","ingredients":["1–2 cups chicken broth","2 oz katsuobushi (the flavor is mild so you can use more)","1 package dry udon noodles","12 thin slices of sucuk (Turkish sausage)","1 chopped green bell pepper or jalapeno pepper","Sliced onion","1 cup shredded cabbage","Hot paprika powder","1–2 tbsp red pepper paste","1 handful of bean sprouts","1 tbsp miso paste","½ tbsp honey or to taste","Tabasco sauce to taste","1 package enoki mushrooms","1 can good quality sardines","1–2 eggs","Chopped scallions for garnish"],"steps":["Bring the chicken broth to a boil. Add the katsuobushi flakes, remove from heat, and let rest for 1 minute.","Strain out and discard the katsuobushi flakes, and set the broth aside.","Cook the udon noodles in salted water until al dente. Drain them, rinse with cold water, and set aside.","In a medium-sized soup pot, stir fry sucuk, green pepper, and onion in olive oil.","Add cabbage, paprika powder, and red pepper paste. Stir to combine.","Add reserved broth, and bring to a simmer over low to medium heat; do not let this get too hot because the flavor of the katsuobushi is very delicate.","Add bean sprouts. Continue to simmer until vegetables reach desired texture.","Add cooked noodles, miso, honey, and tabasco. Do not let the soup reach a boil, as too much heat will destroy the soup's rich flavor.","Add enoki and sardines, and simmer just enough to warm through.","Crack an egg or two into the broth, and serve when the the yolk is just firm","Garnish with scallions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpicy_Miso_Udon","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Spinach Fritters","name":"Spinach Fritters","ingredients":["1 cup Greek yogurt","1 cup wheat flour","3 handfuls of spinach and rocket leaves","3 eggs","1 teaspoon baking powder","1 teaspoon minced garlic","1 tablespoon olive oil","Salt to taste","Ground black pepper to taste"],"steps":["Combine the yogurt, flour, minced garlic, olive oil, salt and pepper in the mixing bowl.","Chop the spinach and rocket leaves, and add them to the mixing bowl.","Mix in the baking powder.","Preheat a frying pan, and grease with olive oil.","Dollop spoonfuls of batter on the pan to make a few fritters about 3 cm apart from each other.","Cook fritters until the bottoms of the fritters are golden brown. Flip the fritters with a spatula, and cook until the second side is golden brown. Remove from the pan.","Repeat the cooking steps until all the batter is used up.","Enjoy and share with friends and family!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Fritters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Actual_spinach_fritters.jpg/960px-Actual_spinach_fritters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Red-back spider","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Spinach Mushroom Pesto Spaghetti","name":"Spinach Mushroom Pesto Spaghetti","ingredients":["225 g (8 oz) spaghetti","2 tablespoon olive oil","140 g (5 oz) spinach","200 g (7 oz) mushrooms, sliced","1 teaspoon salt","1 teaspoon pepper","1 cup (275 g / 9.5 oz) pesto","½ cup (60 g / 2 oz) grated parmesan cheese, plus extra for sprinkling"],"steps":["Boil the spaghetti in water until al dente.","Meanwhile, heat the oil in a pan over a medium heat.","Cook the spinach for 5 minutes until it is wilted.","Add the mushrooms, salt, and pepper and cook for a further 3 minutes, stirring occasionally.","Stir in the pesto and cheese and cook for 2 minutes.","Drain the pasta in a colander and stir into the sauce.","Divide the pasta between 4 plates and serve.","To serve, sprinkle with some extra cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Mushroom_Pesto_Spaghetti","pageImageChecked":true},{"title":"Cookbook:Spinach Mushroom Omelet","name":"Spinach Mushroom Omelet","ingredients":["3 standard eggs","1 pinch salt","1 pinch ground black pepper","1 pinch ground nutmeg (optional)","2 tbsp milk","2 tbsp butter or olive oil","1 heaping handful of fresh spinach","⅔ cup baby bella mushrooms, thinly sliced","½ ea. large red onion, diced","½ cup shredded aged cheddar cheese","¼ tsp paprika"],"steps":["In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until even and glossy.","Heat the skillet over medium heat. Add half the butter, tilting the skillet in a circular motion to coat evenly.","Add paprika, mushrooms, and onions, and sauté until lightly browned.","Add spinach and toss for 30 seconds, or until slightly wilted, but still crunchy. Remove the vegetables from the heat and set aside.","Add the remaining half of the oil or butter to the pan over medium heat, and coat evenly. Lower the heat.","Pour the egg mixture into the skillet, swirling the pan to ensure an even, creamy layer of eggs. Heat until the eggs have begun to set, with some fluff on top.","Top the egg layer with the vegetables, distributing the vegetables evenly. Sprinkle the cheese evenly on top.","Gently push the edges of the omelet half a centimeter toward the center of the skillet with two spatulas, making sure not to break it. Turn the heat off.","Use the spatulas to carefully lift/pull half the omelet off the skillet and fold it over the other half. Carefully move the entire omelet onto a plate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Mushroom_Omelet","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Spinach_mushroom_omelet.jpg/960px-Spinach_mushroom_omelet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jarrod Baniqued","licence":"CC0"},{"title":"Cookbook:Spritzgeback (German Spritz Butter Cookies)","name":"Spritzgeback (German Spritz Butter Cookies)","ingredients":["1 cup butter","⅔ cup confectioners' sugar","1 egg","1 egg yolk","1 tsp almond, vanilla, or lemon extract","2 ¼ cups unbleached unsifted flour","¼ tsp salt","½ tsp baking powder"],"steps":["Beat butter and sugar until light.","Beat in egg, egg yolk and extract.","Sift flour, salt, and baking powder together; gradually add flour mixture to eggs.","Chill dough for ½ hour.","Press ¼ of the dough into a cookie press.","Keep remaining dough chilled.","Shape cookies onto a greased baking sheet.","Bake in oven at for 7–10 minutes or until done.","Cool on wire racks and store in airtight tins."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpritzgeback_(German_Spritz_Butter_Cookies)","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Spritz_with_no_coloring.JPG/960px-Spritz_with_no_coloring.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MarkTraceur","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sprout Salad","name":"Sprout Salad","ingredients":["1 package plain alfalfa sprouts","¼ cup real bacon bits","2–4 very ripe medium-sized tomatoes","3 stalks celery","⅓ cup oil","⅓ cup red wine vinegar"],"steps":["Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.","Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.","Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.","Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.","Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.","Drain the sprouts well. You may need to shake them a bit.","Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.","Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.","Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.","Sprinkle vinegar over everything."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASprout_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Roasted_Brussels_Sprout_Salad_%2810427896013%29.jpg/960px-Roasted_Brussels_Sprout_Salad_%2810427896013%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cajsa Lilliehook from Portland","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Sponge Cake II","name":"Sponge Cake II","steps":["Preheat an oven to 200°C.","Cream together the sugar and butter until they are light and fluffy. The fluffier this mixture, the lighter the finished cake.","Add both eggs and vanilla, and mix well.","Add all the flour and baking powder, and mix well.","Beat with wooden spoon in a circular motion, trying to incorporate as much air as possible.","Grease 2 round cake tins with butter.","Evenly divide the batter between the 2 pans—make sure the pans are no more than ¾ full.","Bake the cakes in the preheated oven for about 15 minutes until they are golden. Start checking the cakes after 10 minutes.","Cool the cakes in the pans, then unmold.","Spread the frosting and jam over one of the cake layers. Top with the other cake layer. Sprinkle well with the sugar of choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASponge_Cake_II","pageImageChecked":true},{"title":"Cookbook:Spring Onion Spelt Spread","name":"Spring Onion Spelt Spread","ingredients":["250 g tofu","150 g oat flakes","150 g raw spelt flour","Soy lecithin powder (optional)","3 or more whole spring onions, chopped","1 or more pickled gherkin, chopped","Margarine","Rapeseed oil or other vegetable oil","Salt","Pepper"],"steps":["Combine tofu, oat flakes, raw spelt, and some water.","If desired, mix in the lecithin to act as an emulsifier.","Mix in the spring onion and gherkins.","Mix in a spoonful of margarine and/or rapeseed oil.","Add salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpring_Onion_Spelt_Spread","pageImageChecked":true},{"title":"Cookbook:Spinach Salad","name":"Spinach Salad","steps":["Combine all ingredients for the dressing. Mix well.","Combine the spinach, eggs, and sliced onion in a large bowl.","Pour the dressing on top of the salad, mix, and top with vegetarian bacon strips or bacon bits."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpinach_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Classic_spinach_salad.jpg/960px-Classic_spinach_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valereee","licence":"CC0"},{"title":"Cookbook:Stargazy Pie","name":"Stargazy Pie","ingredients":["As many fresh Herrings, Pilchards or Mackerel to fill your pie dish","Sufficient pastry to cover your dish","Fresh chopped parsley","Salt","Pepper","Up to 6 eggs or ½ pint (300 ml) of cream or top-of-the-milk","Fine breadcrumbs","Fat bacon rashers (green or smoked to your preference)","2 tbsp tarragon vinegar","Butter"],"steps":["Scale, clean, and bone the fish, separating and retaining their heads.","Season inside each with salt, pepper, and parsley. Roll neatly.","Butter pie dish, and sprinkle a thick layer of breadcrumbs on.","Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.","Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.","Arrange fish heads on pastry, so as they are looking up (to the stars).","Bake in a hot oven.","Serve with a sprig of parsley in mouth of each fish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStargazy_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/4/40/Baked_stargazy_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Krista","licence":"CC BY 2.0"},{"title":"Cookbook:Split Peas (Cooked)","name":"Split Peas (Cooked)","ingredients":["2 cups dry split peas, picked over","5–6 cups water"],"steps":["Rinse the split peas well, and discard the water (potted plants love it!)","Simmer the split peas in salted water for ¾–1 hour.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASplit_Peas_(Cooked)","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5c/A_crop_of_peas_-_geograph.org.uk_-_1004517.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Evelyn Simak","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Spoonbread","name":"Spoonbread","ingredients":["3 cups milk","1 cup white or yellow corn meal","¼ teaspoon black pepper","⅛–1 teaspoon red pepper flakes, to taste","1 cup minced scallions","1 teaspoon salt","4 eggs, separated","⅓ cup grated cheese, mild or sharp to taste (if used, reduce salt)"],"steps":["Preheat oven to 400°F (205°C).","Thickly coat 8 x 8 inch (20 x 20 cm) baking pan with cooking spray.","Beat egg whites until stiff, then set aside.","Heat milk in medium saucepan over medium heat until just barely bubbling at the edges.","Reduce heat and whisk while slowly adding cornmeal.","Whisk constantly over low heat for 5 minutes.","Take off heat and stir in black pepper, red pepper flakes, salt, and scallions.","Stir in egg yolks and cheese.","Fold in whipped egg whites.","Pour into pan.","Bake about 30 minutes, or until a toothpick inserted into center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpoonbread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Spoonbread_with_pork_chop_and_greens.jpg/960px-Spoonbread_with_pork_chop_and_greens.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Springerle","name":"Springerle","ingredients":["4.5 eggs","1 pound (3.5 cups) powdered sugar, sifted","1 pound (3–4 cups) flour","1 tsp baking powder","Anise seeds, crushed"],"steps":["Beat eggs until light-colored and almost dry—this takes a long time, and an electric mixer is recommended.","Beat the sugar into the eggs.","Combine the flour and baking powder. Work into the eggs to make a delicate dough.","Grease several cookie sheets and scatter generously with crushed anise seeds.","Roll the dough gently and carefully imprint with springerle mold. Cut into pieces and transfer to baking sheets. Allow to dry overnight.","Bake at 250°F (120°C) for 25–30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASpringerle","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Springerle_1_%28fcm%29.jpg/960px-Springerle_1_%28fcm%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Photograph: Frank C. Müller, Baden-Baden","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steak and Peppers","name":"Steak and Peppers","ingredients":["&frac12; large onion, sliced","2 large bell peppers, sliced","2 tablespoons olive oil","12 ounces steak strips","12 ounces crushed tomatoes","1 teaspoon capers","7–10 leaves fresh basil","&frac14; teaspoon salt","1 pinch red pepper flakes"],"steps":["Heat the olive oil in a large skillet. Sear steak strips, bell peppers and onion together with salt and red pepper flakes for a few minutes, then turn heat down and add crushed tomatoes and capers.","Simmer, covered, for 10 minutes or until steak is cooked through and tender.","Chiffonade the basil and add, then simmer for another couple of minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_and_Peppers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Steak_au_poivre_2025.jpg/960px-Steak_au_poivre_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cullen328","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steak and Kidney Pudding","name":"Steak and Kidney Pudding","ingredients":["900 g (2 lb) rump steak","2 kidneys","Salt","Black pepper","Suet-crust"],"steps":["Cut the steak into about 2.5 cm (1 inch) squares. Cut each kidney into 8 pieces.","Line the basin with crust, leaving a small piece of crust to overlap the edge.","Then cover the bottom with a piece of the steak and a few pieces of kidney; season with salt and pepper, and then add another layer of steak, kidney and seasoning. Proceed in this manner until the basin is full, when pour in sufficient water to come within 5 cm (2 inch) of the top of the basin.","Moisten the edges of the crust, cover the pudding over, press the two crusts together, so that the gravy does not escape, and turn up the overhanging pastry.","Wring out a cloth in hot water, flour it and tie up the pudding; put it int boiling water and let it boil for at least 4 hours. If the water diminishes, always replenish with hot water from a jug, as the pudding should be kept covered all the time, and not allowed to stop boiling.","When the cloth is removed, cut out a round piece in the top of the crust, to prevent the pudding bursting, and send it to table in the basin, either in an ornamental dish or with a napkin pinned round it. Serve quickly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_and_Kidney_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Steak_and_Kidney_Pudding.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Annie Mole from London, UK","licence":"CC BY 2.0"},{"title":"Cookbook:Steak and Ale Pie","name":"Steak and Ale Pie","ingredients":["900 g (2 lb) good beef stewing steak, at room temperature","Vegetable oil","1 medium onion, peeled and diced","1 tbsp (15 ml) plain flour","Worcestershire sauce","1 handful fresh thyme, marjoram and chopped parsley","1 tsp (5 ml) English mustard","1 bay leaf","Salt","Cracked black pepper","150 ml (5.1 US oz) beef stock","125 ml (4.2 US oz) ale","puff pastry"],"steps":["Cut the beef into cubes about square.","Heat oil in a saucepan and fry the onion, without letting it colour.","Add beef, making sure the meat is at room temperature first, and cook until medium brown.","Stir in the flour and cook until dark brown (about 1 minute)","Add Worcestershire sauce, thyme, marjoram, mustard, bay leaf and seasoning.","Slowly add beef stock and ale, then bring to the boil.","Simmer gently until beef is almost tender, approximately 1 ½ hours.","Preheat oven to .","Remove meat from heat, skim off any fat, adjust seasoning and add fresh chopped parsley.","Place in pie dish or individual dishes. Cover pie dish (or dishes) with the pastry and trim edges.","Bake for 20–25 minutes or until pastry is well-risen and golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_and_Ale_Pie","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Steak_and_ale_pie_at_Sainsbury%27s_Low_Hall%2C_Chingford%2C_London_2_focus_2.jpg/960px-Steak_and_ale_pie_at_Sainsbury%27s_Low_Hall%2C_Chingford%2C_London_2_focus_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acabashi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steak Enchiladas","name":"Steak Enchiladas","ingredients":["1 ea. (8–10 pounds) inside skirt steak, cut into 2 equal pieces and 1 smaller piece","½ cup olive oil","1 tbsp salt","1 tbsp freshly ground black pepper","½ tsp freshly-ground cumin","4 chipotle chilis in adobo sauce","¼ cup adobo sauce","Juice of 3 limes","5 oz shredded Monterey Jack cheese","4 serrano chiles, minced (you can seed it if you want)","¼ cup malt vinegar","24 corn tortillas","3 tbsp unsalted butter","3 tbsp wheat flour"],"steps":["Combine oil, lime, chipotles, adobo, salt, pepper, and cumin in a blender. Pour into a gallon size zip-top bag and add steak. Refrigerate for at least 1 hour.","Heat a charcoal grill, but use a chimney or else you will have a solvent flavored steak. Ditch the grate and place the steak right on the coals and cook 60 seconds per side for medium rare.","Remove and wrap tightly with aluminum foil. Keep warm.","Meanwhile, purée the chiles with the vinegar in a blender until smooth. Pour into a large saucepan and bring to a boil over medium high heat until reduced by ⅓. Keep warm over low heat.","Melt butter in a saucier over medium heat. Cook until bubbling ceases. Add the flour and whisk continuously until it looks like blonde library paste.","Melt in cheese. Heat to just below a simmer then reduce heat to low and cook until slightly thickened. Set aside.","Slice steak as thinly as possible across the grain. Place a nice handful into each tortilla and top with some cheese sauce. Roll and place seam side down on a parchment-lined sheet pan. Repeat until all tortillas have been used up. While you're at it, eat any remaining steak.","Pour remaining cheese sauce evenly over the tortillas and bake at 375°F for 45 minutes or until browned and bubbly on top. Remove to serving platters.","Drizzle the chile purée over each enchilada and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Enchiladas","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Steak and Pepper Stir-Fry","name":"Steak and Pepper Stir-Fry","ingredients":["6 oz beef rib-eye steak, sliced thinly across the grain on a bias","Salt","Freshly-ground black pepper","2 tbsp soy sauce","1 tbsp peanut oil","½ each red and green bell pepper, julienned","1 tbsp minced ginger","1 tbsp minced garlic","1 Thai bird chili, finely minced"],"steps":["Season beef liberally with salt and black pepper. Set aside.","Preheat a large stainless steel or cast iron skillet, or a wok, over medium high heat. Add peanut oil and seasoned beef and cook, tossing often, until meat is browned and slightly charred on both sides. Remove and keep warm.","Toss remaining ingredients together and place into the wok. Cook, tossing often, until vegetables are slightly browned around edges.","Add steak and heat through. Serve warm with soy sauce on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_and_Pepper_Stir-Fry","pageImageChecked":true},{"title":"Cookbook:Steak au Poivre (Pepper Steak)","name":"Steak au Poivre (Pepper Steak)","ingredients":["Kosher salt","4 ea. (24–32 ounces) beef tenderloin steaks, 1 inch thick","2 tbsp black peppercorns, cracked","⅓ cup cognac","1 cup heavy cream","¼ cup unsalted butter, divided","2 tsp olive oil"],"steps":["Sprinkle steaks on both sides liberally with kosher salt. Press peppercorns into both sides of each steak. Let sit for 30 minutes or until room temperature.","Melt 1 tbsp butter with oil in a large stainless steel skillet over medium high heat. Add steaks and cook 5 minutes per side for medium rare, 6 for medium, and 7 for well done. Remove from pan and keep warm.","Raise heat in pan to high. Turn off the heat, then deglaze pan with cognac. Carefully ignite with a firestick or kitchen lighter, then swirl the pan until flames die.","Put heat to medium and whisk continuously to remove fond. Bring to a boil and cook until liquid has reduced by half.","Whisk in cream. Bring to a boil and cook until liquid has reduced to ⅓ cup.","Slowly whisk in butter, 1 tbsp at a time. Spoon sauce over steaks and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_au_Poivre_(Pepper_Steak)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Steak_au_poivre_2025.jpg/960px-Steak_au_poivre_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cullen328","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steak Melts","name":"Steak Melts","ingredients":["2 ea. (12–16 ounces) boneless strip steaks, cooked to your liking","4 slices white bread","Unsalted melted butter","4 slices pepper jack or Monterrey Jack cheese"],"steps":["Slice steaks thinly across the grain on the bias. Place ¼ of the strips onto each slice bread.","Place a slice of cheese on top of that, then press 2 slices together and then repeat with the other. Brush the sides facing out with melted butter.","Heat a griddle over high heat. Add sandwiches and cook until golden brown on each side. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Melts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Steak_sandwich_with_onions_and_cheese_on_a_toasted_baguette_-_Massachusetts.jpg/960px-Steak_sandwich_with_onions_and_cheese_on_a_toasted_baguette_-_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"Cookbook:Steak and Mushrooms","name":"Steak and Mushrooms","ingredients":["1½ cups sliced button mushrooms","2 tbsp butter","4 ea. (24–32 ounces) New York strip steaks, trimmed of excess fat","Salt","Freshly-ground black pepper","Olive oil","2 tsp freshly-minced garlic","¼ cup diced onion"],"steps":["Brush steak with olive oil. Season liberally on both sides with salt and freshly ground black pepper.","Preheat grill. Add steaks and cook 4–5 minutes per side for medium rare, rotating 90 degrees halfway to create grill marks.","While steak is grilling, prepare mushrooms. Melt butter in a large straight-sided sauté pan over medium high heat. Add garlic and keep it moving until golden. Add onion and mushrooms and cook, tossing occasionally, until mushrooms are as browned as you like.","Serve steaks with sautéed mushrooms and desired sides."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_and_Mushrooms","pageImageChecked":true},{"title":"Cookbook:Sriracha Oatmeal and Lentils","name":"Sriracha Oatmeal and Lentils","ingredients":["¾ cup red lentils","¾ cup rolled oats","Chicken broth","Up to 1 tbsp honey","Up to ¾ tbsp Sriracha","Salt"],"steps":["Cook the lentils in water until they are very soft.","If there is any remaining water, strain the lentils.","Mash the lentils.","In a saucepan, heat the chicken broth.","Return lentils to the heat and add heated chicken broth and oats.","When oats are cooked, add Sriracha. The amount of Sriracha depends entirely on your preference.","Add around ½ tbsp honey and enough salt to season."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASriracha_Oatmeal_and_Lentils","pageImageChecked":true},{"title":"Cookbook:Stewed Oysters I","name":"Stewed Oysters I","ingredients":["2 dozen (24 ea.) raw, whole oysters","2 oz (55 g) butter","¼ cup cream","¼ tsp mace","2 bay leaves","Salt, black pepper, and nutmeg, to taste"],"steps":["Shuck the oysters, saving any liquid in the oyster.","Put your oysters with all their liquid into a saucepan; add the butter, salt, black pepper, mace, and bay leaves.","Bring to a simmer for 5 minutes. Add the cream and shake all well together while heating through.","Pour onto a plate or platter, grating a little fresh nutmeg on each oyster as it lies in the sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStewed_Oysters_I","pageImageChecked":true},{"title":"Cookbook:Steamed Basmati Rice","name":"Steamed Basmati Rice","ingredients":["400 g white basmati rice","600 ml water","1 tbsp butter (optional)","1–3 tsp salt","2 tsp lemon juice","Saffron (optional)"],"steps":["If adding saffron, soak it in a tablespoon or two of hot water for 10 minutes, and add the water and strands in with the lemon juice.","Rinse the rice in a sieve for 5–7 minutes under cold running water.","Add the water, rice, butter, and salt to a pot.","Bring to a rapid boil.","Mix in lemon juice and the saffron mixture if using.","Cover the pot tightly, reduce heat to minimum, and simmer for 8½ minutes.","Taste the rice to check its texture. Cook for 1–5 minutes longer depending on how underdone it is.","Fluff with a fork and serve hot with your favorite recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Basmati_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Basmati_Rice_2.jpg/960px-Basmati_Rice_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaurav Dhwaj Khadka","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steamed Artichoke","name":"Steamed Artichoke","ingredients":["1 tsp (5 ml) salt","1 tbsp (15 ml) olive oil","1 artichoke","1 lemon"],"steps":["Cut off artichoke stem and head.","Remove base leaves and cut off pointy end of upper leaves.","Rub artichoke in lemon to preserve color.","Add salt (and any seasonings) to 3 inches of water, and bring to a low boil.","Place artichoke top-down in a pot tall enough to place lid without touching the artichoke.","Boil on low 30–45 minutes until the artichoke bottom can be punctured without resistance.","Place artichoke upside down to drain.","Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.","When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Artichoke","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Steamed_artichokes_-_Flickr_-_spurekar.jpg/960px-Steamed_artichokes_-_Flickr_-_spurekar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"spurekar","licence":"CC BY 2.0"},{"title":"Cookbook:Steak Tartare","name":"Steak Tartare","ingredients":["½ pound (227 g) of quality tender beef (filet mignon) with all connective tissue removed","1 egg yolk","1 tsp Worcestershire or soy sauce","1 tbsp whole grain mustard","1–3 drops hot pepper sauce, as desired","2 tbsp chopped onions","Salt","Freshly ground pepper to taste","Sliced bread (e.g. rye, pumpernickel, etc.)"],"steps":["Finely chop the beef, or run it twice through a meat grinder with a ¼ inch (0.64 cm) plate.","Loosely combine the minced beef, egg yolk, Worcestershire sauce, mustard, hot sauce, onions, salt, and pepper.","Spread on the bread slices to make open-faced sandwiches. The steak tartare may also be served on buttered toast.","Serve on chilled plates with a favorite beverage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Tartare","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Steak_Tartare_in_Dresden.jpg/960px-Steak_Tartare_in_Dresden.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Bernd Gross","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Stewed Vegan Maki","name":"Stewed Vegan Maki","ingredients":["¼ cup (60 ml) finely-shredded carrot","¼ cup (60 ml) thinly-julienned onion","¼ cup (60 ml) finely-diced celery","¼ cup (60 ml) thinly-julienned daikon radish","2 tablespoons miso paste","2 oz (55 g) sake","½ cup (120 ml) water","½ teaspoon rice vinegar","½ teaspoon wasabi","1½ cups (360 ml) cooked sushi rice","2 sheets of nori"],"steps":["In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.","Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.","Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.","Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.","Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStewed_Vegan_Maki","pageImageChecked":true},{"title":"Cookbook:Steamed Pork With Mustard Greens","name":"Steamed Pork With Mustard Greens","ingredients":["About 10.5 ounces mustard greens","1 tsp cornstarch combined with 1 tsp cold water","½ tsp sugar","2 tsp light soy sauce","1 tsp rice wine or water","¾ pound pork tenderloin","2 tbsp vegetable oil","2 tbsp black bean and garlic sauce","About 2 tbsp water","Freshly ground black pepper"],"steps":["Wash greens and discard tough stems.","Bring a large pot of water to a boil, add greens, and cook for 2 minutes.","Drain greens and rinse with cold water to stop the cooking. Drain again, then cut greens into long diagonal strips.","In a medium bowl, combine cornstarch and water. Stir in sugar, soy sauce and rice wine. Cut pork into thin slices and add to the mixture. Marinate about 20 minutes, stirring occasionally.","Heat oil in a preheated wok or large heavy skillet over medium heat. Add black bean sauce and stir-fry for 1 minute.","Add pork and stir-fry for 2 minutes.","Add mustard greens and water. Mix well and simmer gently about 4–5 minutes, until pork is cooked through and greens are tender.","Season with pepper and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Pork_With_Mustard_Greens","country":"China","pageImageChecked":true},{"title":"Cookbook:Steamed Sweet Rice","name":"Steamed Sweet Rice","ingredients":["1½ cups (360 ml) sweet glutinous rice (mochi gome)","Water"],"steps":["Place sweet glutinous rice in a medium bowl.","Wash rice thoroughly in cool water, rinsing and repeating until water is clear, drain, then return rice to bowl.","Add 3 cups (720 ml) water to the rice. Soak for 6 hours or overnight.","Drain well, spread rice evenly in a round, 8–9 inch (20 cm) shallow baking pan, and add ⅓ cup (80 ml) water.","In a wok, bring about 4 cups (950 ml) water to a boil over medium high heat.","Place a steamer tray in the wok.","Cover the pan of rice and place on the tray over the boiling water.","Steam for 30 minutes. If rice is not tender, sprinkle with 2–3 tablespoons of water, and steam it for 5 minutes more.","When tender, remove steamer tray from wok."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Sweet_Rice","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Steamed Rice","name":"Steamed Rice","ingredients":["1 cup (250 ml or 8.5 fl oz) dry rice","2 cups water","¼ teaspoon salt (optional)"],"steps":["Wash the rice if desired.","Place the rice in a deep saucepan with lid. Add salt if using, and stir.","Bring rice to a boil over high heat. Stir.","Reduce heat to low and cover the pot. Cook on low for 12 minutes.","Uncover rice and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Chinese_Steamed_Rice_Noodle_Rolls_02.jpg/960px-Chinese_Steamed_Rice_Noodle_Rolls_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Boonlert","licence":"CC0"},{"title":"Cookbook:Steak Rub","name":"Steak Rub","ingredients":["½ cup () chili powder","¼ cup () coarsely ground black pepper","7 tbsp coarsely ground coriander seed","3 tbsp garlic powder","¼ cup () smoked paprika","3 tbsp cayenne pepper"],"steps":["Combine all ingredients in an airtight container with a shaker lid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Rub","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Chili-rubbed_NY_strip_steak_from_Eddie_V%27s_in_Boca_Raton%2C_Florida.jpg/960px-Chili-rubbed_NY_strip_steak_from_Eddie_V%27s_in_Boca_Raton%2C_Florida.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gatorfan252525","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steakhouse Marinade","name":"Steakhouse Marinade","ingredients":["1 cup beef broth","⅓ cup extra-virgin olive oil","½ cup cognac","3 sprigs rosemary","8 sprigs thyme"],"steps":["Combine all ingredients in a large saucepan.","Bring to 190°F for 10 minutes.","Strain, cool and place into a gallon size zip-top bag. Keep refrigerated for up to 1½ weeks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteakhouse_Marinade","pageImageChecked":true},{"title":"Cookbook:Steakhouse Dinner","name":"Steakhouse Dinner","steps":["Set up a charcoal grill for direct and indirect heat.","Heat a large pot of water to a rolling boil. Add potatoes and cook for 10 minutes.","Shock potatoes in a bowl of ice water, drain, and pat very dry with paper towels.","Place potatoes on a cooling rack and let dry for 2 hours.","Combine remaining roast potatoes ingredients in a large stainless steel bowl. Add dry potatoes and toss to coat.","Place potatoes on a 13x9-inch baking pan and bake at 450°F for 25 minutes.","Meanwhile, prepare the steaks: Brush steaks with extra-virgin olive oil. Sprinkle with salt and freshly ground black pepper and rub herbs into flesh.","Grill steaks, covered, over direct heat, for 1¼ minutes, then rotate 90° and cook for another 1¼ minutes. Flip and repeat 1 more time.","Move steaks to indirect heat and cook, turning often, until internal temperature reaches 143°F for medium rare.","Remove to serving platters and top each with 1 tablespoon of the butter. Keep warm in a 200°F oven.","Meanwhile, heat a 10-inch straight-sided sauté pan over medium-high heat. Add oil and peppers to pan and cook, shaking the pan often, 8 minutes. Remove to serving platters.","Place potatoes on serving platters. Garnish with sprigs of rosemary, if desired. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteakhouse_Dinner","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Steakhouse_dinner.jpg/960px-Steakhouse_dinner.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kim","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Steak, Bacon, and Gruyere Paninis","name":"Steak, Bacon, and Gruyere Paninis","ingredients":["2 ea. (12–16 ounces / 400–500 grams) beef ribeye steaks","Salt","Freshly-ground black pepper","White bread, sliced ½ inch thick","Extra-virgin olive oil","Shredded Gruyere cheese","Several slices cooked bacon"],"steps":["Brush steaks with extra-virgin olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Grill steaks, covered, over medium high heat, turning often, until your desired \"doneness\" is achieved (145°F for medium rare, 155°F for medium well, and 165°F for toast).","Remove and let rest 10 minutes. Slice thinly across the grain on a bias. Set aside.","Brush both sides of bread with extra-virgin olive oil. Layer some shredded cheese on the bottom, then 4 strips steak, then some bacon, some more cheese, then one more slice bread. Repeat until all meat is used up.","Heat a grill pan over medium-high heat for 4–5 minutes. Add sandwiches and cook until browned on both sides and cheese is melted. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak%2C_Bacon%2C_and_Gruyere_Paninis","pageImageChecked":true},{"title":"Cookbook:Steak, Bacon, and Arugula Salad","name":"Steak, Bacon, and Arugula Salad","ingredients":["2 cups arugula (rocket)","2 ea. (12–16 ounces) beef ribeye steaks","Salt","Freshly ground black pepper","¾ cup minus 1 tbsp extra-virgin olive oil, divided","¼ cup red wine vinegar","1 ¼ tsp Dijon mustard","5 rashers bacon, cut into 1½-inch pieces and crisp-cooked","2 tbsp rendered bacon fat"],"steps":["Brush steaks with 1 tbsp olive oil. Sprinkle liberally with salt and freshly ground black pepper.","Grill over very high heat 1 minute. Rotate 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.","Move to medium heat and cook, turning often, until desired \"doneness\" is achieved (145°F for medium rare, 160°F for medium, and 170°F for toast)","Refrigerate steaks until chilled.","Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously.","Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refrigerate until chilled. Serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak%2C_Bacon%2C_and_Arugula_Salad","pageImageChecked":true},{"title":"Cookbook:Steak Sandwiches","name":"Steak Sandwiches","ingredients":["2 cooked beef tenderloin steaks, sliced thinly","6 slices pepper jack cheese","6 slices bacon, crisp cooked","1 ea. (1 foot-long) French or Italian loaf, split in half"],"steps":["Build a sandwich with all of the ingredients.","Toast in a 200°F oven until cheese is melted and bread is toasted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Sandwiches","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Steak_Sanga_gn.jpg/960px-Steak_Sanga_gn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gnangcomapp","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Steak Tacos","name":"Steak Tacos","ingredients":["Corn oil or manteca (lard) (optional)","Cooked shaved steak or cut steak","Cilantro, finely-chopped","Onions, finely-chopped","Limes, quartered","Salsa verde","Tortillas"],"steps":["Put the corn oil in a pan or griddle, and warm it up. Cook the steak in the pan if needed. When the steak is ready, keep it warm.","Warm or make the tortillas in a pan. You can use the same pan used for the meat.","Once everything is ready, put the meat down the middle in the tortillas, which typically are used in layers of two to help the taco hold together without breaking (flour tortillas only need one layer).","Squeeze as much lime juice as desired over the meat. Add cilantro, onions, and salsa verde to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteak_Tacos","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Tacos_de_bistec_de_Tacos_Franc_-_1.jpg/960px-Tacos_de_bistec_de_Tacos_Franc_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProtoplasmaKid","licence":"CC BY 4.0"},{"title":"Cookbook:Steamed Salmon","name":"Steamed Salmon","ingredients":["Salmon","250 ml boiling water","2 tsp salt"],"steps":["Put your salmon in a pot.","Add the boiling water and sprinkle with salt.","Cover the pot, and steam over low heat until the flesh is just cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASteamed_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/9/91/Steamed_salmon_head.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alpha","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Stewed Oysters II","name":"Stewed Oysters II","ingredients":["24 ea. raw, whole oysters","1 tbsp butter","1 tbsp flour","¼ cup cream","Salt, mace, and pepper, to taste"],"steps":["Shuck the oysters and save the liquid in the shell.","Beat the butter smooth with the flour.","Put the oysters in a pan over medium heat. When they become hot, stir in the cream, butter, and flour. Season to taste with salt, mace, and pepper.","Serve as soon as they are taken off the fire."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStewed_Oysters_II","pageImageChecked":true},{"title":"Cookbook:Stracciatella II","name":"Stracciatella II","ingredients":["Stock","Eggs"],"steps":["Whip up 3–4 eggs.","Gradually add hot stock to them, and keep on whisking them up until they begin to curdle.","Keep the soup hot in a bain-marie."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStracciatella_II","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Strawberry Cream Pie","name":"Strawberry Cream Pie","ingredients":["1 pint (570 ml) cream","¼ cup (60 ml) white granulated sugar","1 ea. ready-made pie crust, blind-baked","2 pounds (900 g) fresh strawberries, cleaned and sliced"],"steps":["Combine sugar and cream in large mixing bowl, and whip until soft and fluffy.","Spread whipped cream in pie crust.","Spread strawberries over whipped cream.","Cover and chill overnight."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Cream_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Vegan_rhubarb-strawberry-blueberry_pie_with_caramel_oat_ice-cream_%283084610787%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Josefine Stenudd from Gothenburg, Sweden","licence":"CC BY 2.0"},{"title":"Cookbook:Strawberry and Yogurt Eton Mess","name":"Strawberry and Yogurt Eton Mess","ingredients":["4 medium-sized meringues","280 ml (1 ⅕ cup or 9 ½ fl oz) double cream","50 g icing sugar","10 ml (1 tbsp) vanilla essence","150 ml (⅗ cup or 5 fl oz) Greek yoghurt","500 g (2 ⅕ cups or 1 lb 2 oz) strawberries"],"steps":["Rinse the strawberries, remove the tops, and cut into halves.","Break the meringues into pieces (not too small) and place into a bowl.","Put the double cream, vanilla essence, and icing sugar into a bowl. Whip until reasonably stiff.","Combine the whipped cream, yoghurt, strawberries, and meringue, being careful not to mash the meringue into pieces that are too small.","Serve in bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_and_Yogurt_Eton_Mess","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Etonmess.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gaetan Lee from London, UK.","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Stollen","name":"Stollen","steps":["Put the raisins, currents, citrus peel, and cherries in a bowl with the rum/brandy and leave them to soak for at least 1 hour.","In a small bowl, stir the yeast and 1 teaspoon sugar into the water. Leave this for 5 minutes for fresh yeast and 15 minutes for dried yeast.","Sprinkle 1½ tablespoons of the flour into the fruit together with the almonds. Stir the mixture until the flour is completely absorbed.","Warm the milk until it is lukewarm and stir in the remaining sugar until it has dissolved. Then, stir in the lemon rind.","Place all but 2 oz (50 g) of the flour in a large bowl with the salt. Pour in the yeast mixture and mix thoroughly.","Add the egg and the milk and sugar mixture to the flour and then beat in the softened butter.","Mix everything into a dough, turn it onto a floured work surface and knead it, using the rest of the flour, until it is no longer sticky.","Gradually add the fruit and almonds whilst continuing to knead the dough.","Clean the large bowl and brush the inside with 1 tablespoon of the melted butter.","Brush the top of the dough with another 2 tablespoons of the melted butter and place it in the bowl.","Cover the dough with a clean cloth and leave it for 2 hours, or until it has doubled in size.","Punch down the dough and leave it to rest for 10 minutes.","Roll the dough into a rectangle measuring 12 x 8 inches (30 x 20 cm), and brush it with the remaining melted butter.","Fold two opposite sides of the rectangle towards the middle, overlapping them slightly. Press the joint gently to keep it in place.","Taper the ends of the loaf slightly and push the sides gently together to form a mound in the middle. The loaf should be about 3½ inches (9 cm) wide and 14 inches (35 cm) long.","Place the loaf on a floured baking sheet and brush it with any remaining melted butter. Leave it in a warm place for an hour or until it has doubled in size.","Preheat the oven to 375°F (190°C)","Bake the stollen for 45 minutes, or until it is brown and crusty.","Allow the stollen to cool and then sift the icing sugar over the top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStollen","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Stollen-Dresdner_Christstollen.jpg/960px-Stollen-Dresdner_Christstollen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gürgi","licence":"Public domain"},{"title":"Cookbook:Stovies","name":"Stovies","ingredients":["1 kg (2 pounds) potatoes","50 g (2 oz) beef drippings or butter","3 medium onions, roughly chopped","125–250 g (4–8 oz) cooked beef or lamb (leftovers from a roast dinner)","2–3 tbsp finely chopped parsley, chives, or spring onions","Seasoning salt (optional)","Freshly ground black pepper (optional)","Allspice or grated nutmeg (optional)"],"steps":["Peel potatoes if they are \"main crop\", but leave the skins on new potatoes. Slice about 5 mm (¼-inch) thick. Or, slice roughly in different thickness so that the thin make a mush when cooked, while the others stay whole.","Heat fat in a large heavy-base pot (one with a tight-fitting lid) and add the onions. Cook until lightly brown. Add the potatoes and stir well, coating all sides with the fat.","Put the lid on and cook over a very low heat, shaking the pot once or twice to prevent sticking, until the potatoes are cooked.","Add the meat, mix through, and turn up the heat to brown a little.","Serve with brown sauce, parsley, and optional seasonings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStovies","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Stracciatella I","name":"Stracciatella I","ingredients":["4 cups chicken broth","2 large eggs","½ cup shredded parmesan cheese","~¼ cup fresh chopped parsley","~1 tsp black pepper to taste","~½ tsp nutmeg (optional)","Semolina (optional)","Red chile flakes, or chile powder (optional)"],"steps":["Put the broth in a large pot, and bring to a boil.","Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened.","Once the broth is at a rolling boil, use a whisk to set the fluid whirling.","Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly.","Remove from heat, and add pepper.","Serve immediately, or reheat and serve very hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStracciatella_I","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Stracciatella_soup_example.jpg/960px-Stracciatella_soup_example.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ll1324","licence":"CC0"},{"title":"Cookbook:Stir Fried Seafood with Noodles","name":"Stir Fried Seafood with Noodles","ingredients":["1 pack (500 g) Hong Kong-style egg noodles, rehydrated and boiled if needed","2 tbsp oil","2 cloves garlic, crushed","5 fishballs, cut into 1 cm pieces","200 g shrimp, shells removed","100 g cabbage, cut into bite-sized pieces","2 scallions, cut into 1 cm pieces","150 g bean sprouts, rinsed in hot water","2 tbsp light soy sauce","1 tbsp salt","1 tbsp sugar","1 tbsp pepper","2 tbsp fried onion"],"steps":["Heat the oil in a non-stick pan, add the garlic, and fry for about 10 seconds until golden brown.","Add the fishball and shrimp. Stir fry until the shrimp and fishball just begin to change color.","Add the cabbage and scallion, and stir fry at least until all ingredients are hot.","Add the noodles, and stir fry until all ingredients are hot.","Add the bean sprouts, light soy sauce, salt, sugar and pepper. Mix well and stir fry (perhaps on reduced heat) until all ingredients are hot, taking care to not cook so long as to overly wilt the bean sprouts.","Serve immediately with fried onion."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStir_Fried_Seafood_with_Noodles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Pancit_bihon_-_seafood_stir_fried_rice_noodles.jpg/960px-Pancit_bihon_-_seafood_stir_fried_rice_noodles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"highlimitzz","licence":"CC BY 2.0"},{"title":"Cookbook:Stovetop Mac n' Cheese","name":"Stovetop Mac n' Cheese","ingredients":["½ pound elbow macaroni","6 ounces heavy cream","3 tbsp unsalted butter","3 tbsp flour","1 cup each shredded mild Cheddar, Gruyere, Fontina, and Monterey Jack cheese","4 egg yolks, beaten"],"steps":["Heat 1 gallon water to a rolling boil. Add salt and macaroni, and cook macaroni until al dente.","While pasta boils, melt butter in a saucepan or a saucier over medium low heat, and cook until bubbling ceases.","Whisk in flour and cook, whisking continuously, until blonde color is achieved.","Temper in egg yolk. Add cheese and bring to just below a simmer. Cook, whisking continuously, until slightly thickened.","Fold in macaroni and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStovetop_Mac_n'_Cheese","pageImageChecked":true},{"title":"Cookbook:Stoofvlees (Flemish Beef Stew)","name":"Stoofvlees (Flemish Beef Stew)","ingredients":["Flour","Pepper","Salt","500 g beef suitable for stew (e.g. from the neck)","Butter","2 onions, chopped","1 bottle of dark beer (preferably Trappist, but any dark beer will do)","1 bottle of cherry beer (any kind blond beer would also work)","2 bay leaves","Thyme","1 slice of bread","Mustard","Vinegar (optional)"],"steps":["Combine the flour, pepper, and salt.","Dice the meat into 2 cm cubes. Mix the meat with the flour until it's lightly coated.","Sear the meat in a pan with butter (not oil) until brown on all sides—it has to be brown in order to add colour to the sauce. Put aside.","Fry the onion in a pot with butter. When it changes colour, add the meat and pour in the beers.","Add the bay leaves and thyme. Spread the bread with mustard, and place mustard side-down on the meat.","Cover the pot, placing a piece of wet baking paper between the pot and lid (this seals the pot so it doesn't burn; don't forget this!)","Cook over low heat for 2–3 hours, or put it in a 100°C oven for about 4–5 hours.","If desired, mix in a dash of vinegar.","Serve with French fries, lettuce, and tomatoes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStoofvlees_(Flemish_Beef_Stew)","country":"Belgium","pageImageChecked":true},{"title":"Cookbook:Stinging Nettle Pesto","name":"Stinging Nettle Pesto","ingredients":["5 cups freshly-foraged nettles","⅓ cup hazelnuts, pine nuts, and/or walnuts","3 garlic cloves","⅓ cup extra virgin olive oil","¼ cup Parmesan cheese","2 tsp lemon juice","2 tsp black pepper"],"steps":["Dry sauté or roast nuts until slightly browned.","With thick gloves, place nettles in boiling water for 1 minute. Transfer nettles to an ice water bath to stop the cooking process. Drain.","Blend all ingredients until smooth. Alternatively, smash with mortar and pestle for a coarser consistency."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStinging_Nettle_Pesto","pageImageChecked":true},{"title":"Cookbook:Stir-Fried Shrimp with Broccoli","name":"Stir-Fried Shrimp with Broccoli","ingredients":["1 tbsp vegetable or peanut oil","1 tbsp minced garlic","200 g shrimp, peeled","300 g broccoli, cut into florets and rinsed","1 tsp salt","1 tbsp oyster sauce"],"steps":["Heat a pan, add the oil and garlic, and fry until golden.","Add the shrimp and broccoli. Season with salt and oyster sauce, and add a little water. Stir together.","Put on a plate and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStir-Fried_Shrimp_with_Broccoli","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Noodle_stir_fry_with_chicken%2C_shrimp%2C_and_broccoli_%2818471621051%29.jpg/960px-Noodle_stir_fry_with_chicken%2C_shrimp%2C_and_broccoli_%2818471621051%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Strawberry Daiquiri","name":"Strawberry Daiquiri","ingredients":["Strawberry juice, for rim","Sugar, for rim","1 oz light rum","½ oz strawberry schnapps","1 oz lime juice","2 tsp powdered sugar","2 oz fresh or frozen strawberries","Crushed ice","Whipped cream, for garnish","Fresh strawberry, for garnish"],"steps":["Rim a glass in strawberry juice and sugar.","Shake rum, schnapps, lime juice, powdered sugar, strawberries, and crushed ice in a cocktail shaker.","Pour into the rimmed glass.","Garnish with whipped cream and a whole fresh strawberry.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Daiquiri","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bc/Strawberry_daiquiri_%288324605355%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"P.O. Arnäs from Åsa, Sweden","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Strawberry And Banana Smoothie","name":"Strawberry And Banana Smoothie","ingredients":["1½ cups (125 g / 4.4 oz) strawberries","2 bananas","¾ cup (200 ml / 6.8 oz) apple juice","⅝ cup (150 g / 5.3 oz) natural (plain) yogurt","⅔ cup (50 g / 1.8 oz) ice cubes","1 tbsp honey"],"steps":["Cut off the tops of the strawberries.","Peel the bananas.","Blend all the ingredients in a blender until smooth.","Add honey to taste.","Pour the smoothie into 2 glasses.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_And_Banana_Smoothie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Strawberry_and_banana_smoothie_1_%2814084474069%29.jpg/960px-Strawberry_and_banana_smoothie_1_%2814084474069%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katie from UNITED STATES","licence":"CC BY 2.0"},{"title":"Cookbook:Sticky Toffee Pudding (with dates)","name":"Sticky Toffee Pudding (with dates)","steps":["Preheat oven to 180°C/360°F.","Cream together the butter, sugar and vanilla. You can do this by beating it in a bowl with a wooden spoon for about 5 minutes, taking care to break up the crystals and smooth the mixture out as much as possible. Or, do it using an electric mixer if you prefer.","Add the eggs one at a time, beating after you've added each egg.","Fold in the flour.","Bring the water to the boil and add the dates. Add the bicarb and immediately take the pan off the heat. Let it cool slightly, then add to the batter.","Pour the batter into a greased cake tin—make sure you use one with enough room for the cake to rise.","Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean.","Remove from the oven and set aside to cool a little while you make the sauce","Mix the sauce ingredients in a saucepan. Heat gently, stirring often to make sure that the mixture doesn't separate, until it is a smooth sauce—don't allow it to bubble.","Divide the cake into portions and poke holes all over the top with a skewer or chopstick.","Pour the sauce over the top of the cake, making sure it gets in the holes. Serve with cream, custard, or ice cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASticky_Toffee_Pudding_(with_dates)","pageImageChecked":true},{"title":"Cookbook:Sticky Toffee Pudding (without dates)","name":"Sticky Toffee Pudding (without dates)","steps":["Preheat oven to 350 °F.","Sift dry ingredients together.","Cream butter, sugar, and eggs together.","Combine wet and dry ingredients, mixing just until blended. Mix in walnuts.","Pour batter into 8x8 buttered pan and bake until skewer comes out clean, about 25 minutes.","Meanwhile, make the toffee sauce:","Combine half the cream with sugar and butter in heavy large saucepan.","Boil over medium-high heat until mixture thickens slightly and is deep golden, stirring constantly, about 10 minutes.","Remove from heat; cool 5 minutes.","Gradually whisk in remainder of cream (mixture will bubble vigorously). Stir over low heat until mixture is smooth.","Poke warm cake all over with a chopstick or the handle of a wooden spoon. Pour half of toffee sauce over, making sure it soaks into all parts of the cake. Let sit for at least 30 minutes.","Serve warm, topped with remaining toffee sauce and creme fraiche or unsweetened whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASticky_Toffee_Pudding_(without_dates)","pageImageChecked":true},{"title":"Cookbook:Strawberry Fromage Frais","name":"Strawberry Fromage Frais","ingredients":["6 sheets of unflavored gelatin","6 dl (600 ml) low-fat/fat free fromage frais","6 saltspoons (1½ tsp) sugar-free strawberry jam","2 egg whites","3 saltspoons (¾ tsp) sugar or granulated sugar replacement","½ dl (50 ml) boiling water","Fresh berries"],"steps":["Soak gelatin sheets in cold water to hydrate them.","Beat fromage frais and strawberry jam until well-combined.","Whip egg whites with sugar until stiff. Fold into the fromage mixture.","Take the gelatin sheets out of the water, and dissolve them in the boiling water. Stir this carefully into the strawberry mixture.","Transfer mixture to individual cups or a bowl, and chill in the refrigerator for several hours until firm.","Decorate with fresh berries and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Fromage_Frais","pageImageChecked":true},{"title":"Cookbook:Stovetop Barley I","name":"Stovetop Barley I","ingredients":["1 cup barley","3 cups water","½ tsp salt (optional)","2 tsp neutral cooking oil (optional, to reduce foaming)"],"steps":["If desired, rinse barley under running water until water runs clear.","Combine the barley, water, salt, and oil in a pot.","Bring to a boil, skimming off any foam that forms.","Reduce to a simmer, cover, and cook until all the water is absorbed by the barley.","Remove from heat, and fluff like rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStovetop_Barley_I","pageImageChecked":true},{"title":"Cookbook:Stovetop Barley II","name":"Stovetop Barley II","ingredients":["Barley","Water","Salt (optional)","Neutral cooking oil (optional, to reduce foaming)"],"steps":["If desired, rinse barley under running water until water runs clear.","Place the barley in a pot, and add enough water to cover the barley by several inches. Add salt and oil.","Cover, and bring to a boil, skimming any foam that forms.","Boil until barley grains have swelled to 3 times their original size and are a semiopaque white.","Drain into a colander."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStovetop_Barley_II","pageImageChecked":true},{"title":"Cookbook:Stir-fried tomato and scrambled eggs","name":"Stir-fried tomato and scrambled eggs","ingredients":["2 tomatoes","2 eggs","Salt to taste","Neutral oil, as needed","Sugar","1–2 scallions, chopped"],"steps":["Make a cross-shaped cut on the top of the tomatoes and blanch in boiling water.","After a short period of time, put the tomatoes in ice water to shock them and remove the skins.","Cut the tomatoes into chunks and set aside.","Whisk together the eggs, season to taste with a pinch of salt, and scramble them in a skillet with a little oil. Set aside after cooking process is finished.","Heat a little oil oil in a separate skillet, add the scallions, and sauté briefly.","Add the tomatoes to the scallions, and stir-fry until the tomatoes release their juices.","Add the scrambled eggs to the pan with the scallions and tomatoes, and let everything simmer to reduce the tomato juice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStir-fried_tomato_and_scrambled_eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Hunan_cuisine%2C_stir-fried_tomato_with_eggs.jpg/960px-Hunan_cuisine%2C_stir-fried_tomato_with_eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Huangdan2060","licence":"CC BY 3.0"},{"title":"Cookbook:Stuffed Courgette","name":"Stuffed Courgette","ingredients":["2 large courgettes (zucchini)","1 large onion","Garlic","Olive oil","1 large green bell pepper","2 large tomatoes","Herbs","4 oz cooked brown rice","Mustard","Seasoning","Cheddar cheese"],"steps":["Slice courgettes in half lengthways, and scoop or cut out middles; reserve middles.","Chop onion and garlic, and sauté for a few minutes in olive oil.","Chop pepper, tomatoes, and herbs. Add to pan together with courgette middles.","Add rice, mustard, and seasoning to taste. Cook for 5 minutes and drain off any extra liquid.","Stuff the 4 courgette halves with the cooked mixture, and sprinkle grated cheese on top.","Bake in medium-hot oven for 20 minutes.","Serve with green salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Courgette","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Stuffed_courgette_flowers.jpg/960px-Stuffed_courgette_flowers.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fredpn8","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Strudel","name":"Strudel","ingredients":["4 fresh apples, preferably red","½ tsp ground cinnamon","2 tbsp white sugar","½ cup melted butter","Filo pastry sheets"],"steps":["Preheat oven to 200°C.","Peel, core, and cube apples.","Combine apples, cinnamon, and sugar. Mix well.","Generously brush filo pastry sheets with butter.","Spread apple mixture over pastry sheet.","Alternate with two layers of filo pastry for every layer of apple mixture.","Brush with melted butter.","Bake for 30 minutes or until pastry is golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrudel","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Strudel_bei_Strudel-Caf%C3%A9_Kr%C3%B6ll_in_Innsbruck_1.jpg/960px-Strudel_bei_Strudel-Caf%C3%A9_Kr%C3%B6ll_in_Innsbruck_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY 4.0"},{"title":"Cookbook:Strong Candied Sweet Potatoes","name":"Strong Candied Sweet Potatoes","ingredients":["5 large sweet potatoes","2¼ cups brown sugar","5 cloves","Zest of 1 orange","2 cups water","½ cup brandy","1 tsp nutmeg","1 stick cinnamon"],"steps":["Slice the sweet potatoes and lay in a deep baking pan with the cinnamon stick.","Mix the liquids, zest, cloves, brown sugar and nutmeg together in a pot; bring to a boil and cook for 5 minutes.","Pour liquid mixture over the dish's contents.","Cover with foil and bake at 350°F for 30 minutes or until sweet potatoes appear to be tender and glazed.","Chill for 3 hours, and serve cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrong_Candied_Sweet_Potatoes","pageImageChecked":true},{"title":"Cookbook:Strawberry Shortcut Cake","name":"Strawberry Shortcut Cake","ingredients":["1 cup mini marshmallows","2 cups (20 oz) frozen, sliced strawberries in syrup, completely thawed","1 pkg (3 oz) strawberry jello powder (known as jelly outside of North America)","2¼ cups flour","1½ cups white granulated sugar","3 tsp baking powder","½ tsp salt","½ cup shortening","1 cup milk","3 eggs","1 tsp vanilla"],"steps":["Generously grease the bottom of a 13x9-inch cake pan.","Sprinkle marshmallows evenly over bottom of pan.","Thoroughly combine completely thawed strawberries and syrup with dry jello; set aside.","In a large mixing bowl, combine remaining ingredients. Mix at low speed until moistened; beat 3 minutes at medium speed, scraping sides of bowl occasionally.","Pour batter over marshmallows, and spread out. Spoon strawberry mixture evenly over batter.","Bake at 350°F for 45–60 minutes or until golden brown and a toothpick inserted in center comes out clean.","Serve warm or cool with ice cream or whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Shortcut_Cake","pageImageChecked":true},{"title":"Cookbook:Stuffed Crabs (Casquinha de Siri)","name":"Stuffed Crabs (Casquinha de Siri)","ingredients":["2 pounds (900 g) crabmeat, drained if using canned","3 tbsp olive oil","4 tomatoes, peeled, seeded and chopped","1 tbsp palm oil","¾ cup coconut milk","2 tbsp fresh chopped parsley","2 tbsp fresh chopped green onions","4 tbsp flour","Bread crumbs","Grated Parmesan cheese","Salt, to taste","Pepper, to taste","Crab shells, scallop shells, or small oven-proof dishes"],"steps":["Heat olive oil and sauté onions until soft.","Stir in crabmeat for 3–5 minutes. Add tomatoes and simmer for 5–8 minutes.","Add coconut milk, salt, pepper and palm oil, cooking for 3–5 minutes.","Remove from heat, add flour at small quantities, stirring continually. Bring the pan back to heat, cooking until you get a cream. Stir in parsley and green onions. Remove from heat.","Fill the shells or oven-proof dishes with this mixture, top with bread crumbs mixed with Parmesan cheese.","Bake for 15–20 minutes or until lightly brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Crabs_(Casquinha_de_Siri)","country":"Brazil","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Casquinha_de_siri.jpg/960px-Casquinha_de_siri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fabricio Zuardi","licence":"CC BY 2.0"},{"title":"Cookbook:Strip Steaks with Pepper Cream Reduction","name":"Strip Steaks with Pepper Cream Reduction","ingredients":["2 ea. (12–16 ounces) 1 inch-thick New York strip steaks","Salt","1 tbsp cracked black peppercorns, divided","2 tbsp unsalted butter","1 ½ tsp olive oil (not extra-virgin)","¼ cup beef broth","1 cup heavy cream","2 tsp Worcestershire sauce"],"steps":["Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.","Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.","Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.","Remove steaks from pan and keep warm.","Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔.","Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.","Drizzle sauce over steaks and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrip_Steaks_with_Pepper_Cream_Reduction","pageImageChecked":true},{"title":"Cookbook:Stuffed Burgers","name":"Stuffed Burgers","ingredients":["1 pound ground chuck (80/20 fat ratio)","4 slices crisp-cooked bacon, crumbled","4 slices pepper jack cheese, torn","¼ ea. large onion, finely diced","3 tbsp shredded Monterrey Jack cheese","Salt","Freshly-ground black pepper","2 cloves garlic, smashed and minced","Olive oil","3 tbsp unsalted butter","4 hamburger buns, split and toasted","Melted butter"],"steps":["Heat 2 tbsp olive oil in a large skillet over medium high heat. Add garlic and onion, and cook until garlic is golden.","Combine cheeses, bacon, cooked onion and garlic, and butter. Set aside.","Form meat into 8 equal patties. Make an indentation into the middle of each patty and place a dollop of cheese mixture into dent. Place 1 patty on top of each other, stuffing side down, and push down until patty is about ¾ inch thick. Set aside while you heat your trusty charcoal grill (not with that solvent stuff).","Brush patties with olive oil and season liberally on both sides with salt and freshly ground black pepper. Set down on grill and cook, turning often, until instant-read thermometer inserted into the meat, not the stuffing, reads desired temperature (at least 160°F).","Brush the cut side of each bun with melted butter. Place a patty on top of a bottom half of a bun and top with a top half of a bun. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Burgers","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Stuffed_burger_-_jucy_lucy_variation.jpg/960px-Stuffed_burger_-_jucy_lucy_variation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Struffoli (Neapolitan Honey Fried Dough)","name":"Struffoli (Neapolitan Honey Fried Dough)","steps":["Combine eggs, oil, baking powder, cream of tartar, sugar, and sherry. Mix in enough flour to make a dough. The dough should be somewhat sticky but still workable.","Shape dough into small balls, about ½ inch in diameter.","Heat the shortening or oil to 350–375°F. Deep fry the dough balls until golden brown and cooked through.","Mix all the glaze ingredients over low heat until sugar is dissolved. Dip each fritter into the glaze, and remove."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStruffoli_(Neapolitan_Honey_Fried_Dough)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Stuffed French Toast","name":"Stuffed French Toast","ingredients":["4 slices (⅔ inch thick) stale brioche bread","1 egg, beaten","2 tbsp cream cheese","1 pinch salt","2 tbsp unsalted butter, divided","¼ cup heavy cream","¼ cup granulated sugar","2 tsp pure vanilla extract"],"steps":["Spread cream cheese on half the bread. Press into sort of a sandwich and set aside.","Combine egg, vanilla, cream, sugar, and salt in a pie pan. Add bread \"sandwiches\" to mixture and coat both sides.","Melt 1 tbsp butter in a small nonstick skillet heated between medium and medium high. Add 1 \"sandwich\" to pan and cook until golden brown on both sides.","Remove from pan. Melt remaining butter and repeat.","Serve immediately with maple syrup, powdered sugar, whipped cream, or fresh fruit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_French_Toast","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Ham_and_brie_stuffed_French_toast_%283055537571%29.jpg/960px-Ham_and_brie_stuffed_French_toast_%283055537571%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ruth Hartnup from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Strawberry Frozen Yogurt","name":"Strawberry Frozen Yogurt","ingredients":["2 cups (16 oz) fresh strawberries","1 cup 2% fat Greek yogurt","1 lemon","½ cup white granulated sugar","1 tbsp orange liqueur"],"steps":["Wash and dry the strawberries and lemon.","Slice strawberries into small pieces.","Combine strawberries and sugar.","Roll a lemon on a counter while applying pressure with the palm of one hand. Cut lemon in half and squeeze both halves through a strainer into the strawberry mixture.","Remove any remaining seeds from the lemon halves and add them, with the rind, to the strawberry mixture.","Allow strawberry mixture to macerate for 1–2 hours, stirring occasionally until all of the sugar crystals are dissolved.","Discard lemon halves, then orange liqueur to the strawberry mixture.","Use a blender or food processor to reduce the strawberry mixture to a purée, but don't over-blend.","Stir the Greek yogurt into to the strawberry mixture, mixing until well combined.","Refrigerate strawberry yogurt mixture for at 4 four hours.","Pour strawberry yogurt mixture into a prepared ice cream maker, and mix for approximately 20 minutes, or until the frozen yogurt has reached a firm consistency.","Eat immediately, or freeze for later."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Frozen_Yogurt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Strawberry_Frozen_Yogurt_%282552806737%29.jpg/960px-Strawberry_Frozen_Yogurt_%282552806737%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"thebittenword.com","licence":"CC BY 2.0"},{"title":"Cookbook:Strawberry-Vanilla Lassi","name":"Strawberry-Vanilla Lassi","ingredients":["10 strawberries","4 tbsp superfine sugar","1 pack vanilla sugar","4 scoops vanilla ice cream","150 ml water","1 tbsp lemon juice","200 g yogurt"],"steps":["Put everything in a blender, and blend until smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry-Vanilla_Lassi","pageImageChecked":true},{"title":"Cookbook:Stuffed Grape Leaves","name":"Stuffed Grape Leaves","ingredients":["Batch of thin, freshly-picked grape leaves (choose only the thinnest leaves)","1 kg uncooked rice, rinsed","Turmeric","Black pepper","2 tsp salt","Dried mint leaves","1 cup raisins","Fresh dill, finely chopped","Parsley","Green onions (scallions)","Cooking oil","2 lemon"],"steps":["Soak leaves in boiling hot water to soften, about 15 minutes.","Combine the rice, turmeric, pepper, salt, mint, raisins, dill, parsley and green onions.","Place some of the rice mixture on a leaf, close to one end. Fold the three smaller ends of the leaf over the filling, then roll up the remainder like a sleeping bag or mat. Repeat with remaining rice and leaves.","Place stuffed leaves in pot with a little water, oil, and lemon juice—the liquid should just barely cover the stuffed leaves.","Cover pot with lid. First bring to a boil, then lower heat.","Cook over low heat until the rice is cooked.","Place sliced lemon on top of stuffed grape leaves for added flavour, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Grape_Leaves","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Liat_Portal_for_Foodie_Disorder_-_Stuffed_grape_leaves_%28dolma%29_from_San_Francisco_farmers_market.jpg/960px-Liat_Portal_for_Foodie_Disorder_-_Stuffed_grape_leaves_%28dolma%29_from_San_Francisco_farmers_market.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HaJunkiyada","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Strawberry Pie","name":"Strawberry Pie","ingredients":["Pillsbury pie crust","1 cup sliced strawberries","¼ cup water","⅔ cup white granulated sugar","1 tbsp lemon juice","Whipped cream"],"steps":["Place your strawberries in a saucepan and add water, sugar, and lemon juice. Bring to a boil and stir occasionally until thick and syrupy.","Arrange the pie crust in a pie pan (unless the pie crust comes with a pan). Pour filling into the pie crust.","Bake in the oven at 350°F for 60 minutes or until golden brown. Remove pie, and let it cool.","Serve with whipped cream on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Fresh_strawberry_pie.jpg/960px-Fresh_strawberry_pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"An Mai","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Strawberry Shortcake","name":"Strawberry Shortcake","steps":["Preheat the oven to . Grease and line a baking sheet.","Mix dry ingredients in a mixing bowl.","Rub the butter into the flour mixture with your fingers until the mixture resembles breadcrumbs.","Add milk gradually to the mixture, mixing to make a soft dough.","Turn dough onto a floured board, and divide in two parts.","Pat each part to flatten slightly, then roll out into a circle and place on the baking sheet.","Bake for 12 minutes. Take the cakes out of the oven and leave them to cool completely.","Split each cake in half horizontally, and spread each layer with buttercream.","Sweeten strawberries to taste with sugar, then heat in a pan until warmed.","Remove strawberries from the heat, and crush them slightly.","Layer the berries between the cakes, and spread some on the top layer.","Cover the top with whipped cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Shortcake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Shortcake_slice.jpg/960px-Shortcake_slice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shisma","licence":"CC BY 4.0"},{"title":"Cookbook:Strawberry Italian Ice","name":"Strawberry Italian Ice","ingredients":["1 pint fresh strawberries, trimmed","¼ cup superfine sugar","2 tsp fresh lemon juice","2 cups (about 11 ea.) ice cubes"],"steps":["Put a 9–10-inch metal cake pan in the freezer.","In a blender, blend the strawberries, sugar, and lemon juice until the mixture is smooth and the sugar is dissolved.","Add the ice cubes, blend the mixture until it is smooth, and pour it into the cold pan. Freeze the mixture for 30–40 minutes, or until it is frozen around the edge, but still soft in the center.","Stir the strawberry ice, mashing the frozen parts with a fork, and spoon it into 2 bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Italian_Ice","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Strawberry Milkshake","name":"Strawberry Milkshake","ingredients":["Vanilla ice cream","Milk","Whipped cream or whipped topping","Frozen sliced sweetened strawberries"],"steps":["Combine ice cream, milk, and strawberries in a blender.","Blend until smooth, then transfer to a glass.","Top with whipped cream, and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Milkshake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Strawberry_milkshake_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52774787519.jpg/960px-Strawberry_milkshake_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29_-_52774787519.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"Cookbook:Strawberry Hibiscus Beverage","name":"Strawberry Hibiscus Beverage","ingredients":["12 cups water, divided","2 cups granulated white sugar","2 cups dried hibiscus flowers","15 ripe strawberries, washed and tops removed","1 lime, juiced"],"steps":["In a medium saucepan over medium heat, bring 6 cups of water to a boil.","Add the sugar and mix until dissolved. Remove the pan from the heat and add the hibiscus flowers, allowing them to steep for 20 minutes.","Use a fine-mesh strainer to strain the mixture into a large pitcher. Discard the hibiscus flowers.","In a blender, combine the strawberries and 4 cups of water. Blend on high until liquefied. Strain the mixture into the pitcher and discard the remaining pulp.","Add the lime juice and the remaining 2 cups of water. Stir well to combine. Serve over ice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStrawberry_Hibiscus_Beverage","pageImageChecked":true},{"title":"Cookbook:Sunglow Motel-Cafe Pickle Pie","name":"Sunglow Motel-Cafe Pickle Pie","ingredients":["5 eggs","2 cups white granulated sugar","1 tsp cinnamon","1 tsp nutmeg","1 tsp lemon extract","2 tbsp cornstarch","1 cup + 2 tbsp light cream","⅛ cup margarine, melted","12 oz sweet pickles, drained and ground","2 unbaked 9-inch pie shells"],"steps":["Beat eggs and sugar until lemon-colored and thick; beat in cinnamon, nutmeg, lemon extract, cornstarch, cream and margarine.","Stir ground sweet pickles into mixture.","Pour pickle mixture into unbaked pie shells.","Bake at 350°F for 1–1.25 hours, until a knife inserted in center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASunglow_Motel-Cafe_Pickle_Pie","pageImageChecked":true},{"title":"Cookbook:Stuffed Portabella Mushrooms","name":"Stuffed Portabella Mushrooms","ingredients":["4 large Portobello mushrooms","Balsamic vinegar","Garlic, minced","1 egg","½ cup cottage cheese","4 oz mozzarella cheese (fresh or regular), diced or grated","10 Saltine crackers, crushed or ½ cup bread crumbs","Salt","Pepper","Other seasonings to taste"],"steps":["Generously sprinkle vinegar over the mushrooms, and top with garlic. Leave for 30 minutes or so.","Combine the egg, cheeses, crackers and seasonings in a bowl. Mix well. Spoon the mixture onto the mushrooms.","Bake at 350°F for 40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Portabella_Mushrooms","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Stuffed_portabella_mushrooms%2C_June_2009.jpg/960px-Stuffed_portabella_mushrooms%2C_June_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stacy","licence":"CC BY 2.0"},{"title":"Cookbook:Sunshine Cake","name":"Sunshine Cake","ingredients":["6 eggs, separated","⅓ tsp cream of tartar","1 cup white granulated sugar","¾ cup flour","1 tsp lemon juice","1 tsp vanilla"],"steps":["Whip the yolks with a rotary beater until they are thick and lemon-colored.","Whip the egg whites until they are foamy, add the cream of tartar, and continue whipping until they are dry.","Fold the sugar into the egg whites, then then fold the yolks into this mixture.","Sift the flour several times and add it.","Add the lemon juice and vanilla.","Pour batter into a sponge-cake pan, and bake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASunshine_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Desserts_from_Sunshine_Seasons_-_Strawberry_Shortcake%2C_Chocolate_Mousse_Cake_and_Key_Lime_Pie.jpg/960px-Desserts_from_Sunshine_Seasons_-_Strawberry_Shortcake%2C_Chocolate_Mousse_Cake_and_Key_Lime_Pie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sanctumsolitude","licence":"CC BY 2.0"},{"title":"Cookbook:Succotash","name":"Succotash","ingredients":["2 quarts shelled lima beans","24 ears of corn cut off the cob","1 pound pickled pork (optional)","2 tbsp sugar (optional)","2 tbsp butter or olive oil (optional)","Pepper"],"steps":["If using pork, cover pork with water, and parboil it.","Add beans, then corn, sugar, butter, and pepper to taste. After corn is added, watch carefully to keep from scorching.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASuccotash","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Succotash.jpg/960px-Succotash.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"customcabf100","licence":"Public domain"},{"title":"Cookbook:Stuffed Tomatoes","name":"Stuffed Tomatoes","ingredients":["1 large, ripe tomato","1 large, or 2 small culinary mushrooms","1 sliced onion slab, or coin, about ¼ inch (0.5 cm) thick","4 fresh basil leaves or 2 tsp dried basil","2 tbsp fresh parsley or 2 tsp dried parsley flakes","1 tsp dill weed","2 dashes black pepper","1 dash garlic powder","1 dash salt","5 drops cooking oil"],"steps":["On the head of a fresh tomato, cut two concentric rings, one near the stem, the other near the slope of the tomato's shoulder.","Remove this ring to expose the juicy seed compartments.","Slice the mushrooms into small, flat slabs, and cut the onion coin in quarters, like a pie or quiche. Separate the layers.","In the open ring sprinkle the dried spices.","Force the mushrooms and small arcs of onion through the spices and into the seed compartments, pushing the basil/dill/parsley/etc in with them. Stuff in as many as possible without forcing out tomato pulp. If using fresh basil leaves, fold them over the slices of mushrooms and push them in together.","Drizzle five or so drops of cooking oil in a spot on a baking sheet or small roasting flat. Rub in a small circle with a diameter equal to the foot, or butt of the tomato.","Place the tomato on the oil and the pan into an oven preheated to 350°F (180°C).","Roast for 15–20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Tomatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/8/86/Stuffed_tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benoit5656","licence":"Public domain"},{"title":"Cookbook:Stuffed Zucchini","name":"Stuffed Zucchini","ingredients":["6 zucchini (courgettes)","3 tbsp olive oil","10 oz (280 g) chopped frozen spinach, thawed and drained","2 onions, finely chopped","8–10 oz (220–280 g) button mushrooms (canned or fresh), finely chopped","2 eggs, lightly beaten","Salt","Pepper","Paprika","4 cloves garlic, minced"],"steps":["Preheat oven to 350°F (180°C).","Trim ends of zucchini and boil, covered, for 5 minutes. Drain and cover.","Cut in half lengthwise.","Scoop out pulp, leaving a ¼ inch (0.75 cm) shell. Chop the removed pulp.","Heat olive oil in sauté pan.","Sauté zucchini pulp, spinach, onions, and garlic for 5 minutes.","Add mushrooms and sauté another 3 minutes.","Remove from heat, add eggs, salt, and pepper, and mix well.","Spoon filling into shells.","Sprinkle with paprika.","Bake for 30 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Zucchini","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Stuffed_Zucchini_Cooking_in_Newton_Massachusetts.jpg/960px-Stuffed_Zucchini_Cooking_in_Newton_Massachusetts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EgorovaSvetlana","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Stuffed Mushrooms with Crabmeat","name":"Stuffed Mushrooms with Crabmeat","ingredients":["12 ea. large mushrooms","1 envelope vegetable soup mix","6 oz (220 g) crab meat","½ cup (120 ml) sour cream or plain yogurt","3 tbsp plain dry bread crumbs","1 tbsp fresh dill (optional)","2 dashes hot pepper sauce","⅛ tsp pepper (or to taste)","2 tbsp butter, melted"],"steps":["Preheat oven to 350°F (180°C).","Remove and finely chop mushroom stems.","In a bowl, combine chopped mushroom stems, vegetable soup mix, crabmeat, sour cream, bread crumbs, dill, hot pepper sauce, and pepper. Set aside.","On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter.","Bake 15 minutes or until tender."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Mushrooms_with_Crabmeat","pageImageChecked":true},{"title":"Cookbook:Summer Rolls","name":"Summer Rolls","ingredients":["4 rice wafers (rice paper, tapioca sheet)","4–8 prawns","50 g cooked pork or chicken meat","50 g cooked rice vermicelli","1 cucumber, sliced into fingers","4 leaves of leafy lettuce (e.g. romaine/cos, mignonette, etc.)","2 leaves of Chinese cabbage, halved lengthways","Fresh herbs, to taste (e.g. coriander, basil, mint)","Warm water"],"steps":["Dip a rice wafer into the warm water and remove immediately when it is completely wet—it only needs to be in the water for a few seconds.","Lay the rice wafer on a board or plate.","Arrange a portion of the ingredients near the edge of the rice wafer in a neat pile, with the fingers of cucumber roughly parallel to the edge of the wafer.","Fold the edge of the wafer over the pile of ingredients, and roll it over once.","Fold the sides of the wafer inwards, to close of the ends of the roll you just made.","Roll the wafer up the rest of the way, to enclose the roll completely.","Set aside for 5 minutes to dry a little before eating.","The above process for each summer roll."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASummer_Rolls","country":"Vietnam","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Vietnamese_summer_rolls_%26_peanut_sauce.jpg/960px-Vietnamese_summer_rolls_%26_peanut_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ZoeShuttleworth","licence":"CC BY 2.0"},{"title":"Cookbook:Summer Pudding","name":"Summer Pudding","ingredients":["1 punnet strawberries, large ones halved","1 punnet raspberries","½ punnet blackcurrants","½ punnet redcurrants","1 loaf of white, pappy sort of bread or brioche, crusts removed and sliced","2 tbsp caster sugar","1 lime, finely zested","2–3 mint leaves, finely chopped","1 bottle of the best quality blackcurrant cordial you can find, in reserve"],"steps":["Liberally butter the inside a pudding bowl about 5 inches in diameter. The bowl should preferably not be greater in diameter that the size of your pieces of sliced bread. If you are worried about getting the whole thing out of the bowl in one piece, line the bowl first with some cling film. It's a fiddly job, but ensures you get a perfect shape at the end.","Combine the blackcurrants, redcurrants, mint leaves, lime zest, sugar, and about 3 tbsp water. Poach them for about 5 minutes on the lowest possible heat setting of your stove. Add the strawberries and poach for another minute.","Turn the heat off and add the raspberries. Leave to cool.","Using the prepared bowl as a guide, cut a circle out of the white bread the same diameter as the top of the bowl. Do the same with the bottom of the bowl.","Using a sharp knife, slice the bread into squares or oblongs, roughly the same height as the bowl, which will be used to line the inside of the bowl. This does not have to be an exact science. In simple terms what we are trying to do is to line the bowl with the white bread.","Lay the smaller circle of white bread on the bottom of the bowl. Put the oblongs of white bread up the side of the bowl, overlapping slightly, and pour the fruit mixture into the void right up to the top. The bread should become well soaked in the juice from the cooked fruit. Indeed if there is not enough juice to soak the bread so it turns very red, use the cordial as a top-up.","Place the large circle, or disc, of bread on the top and press it down well.","Top with a weight or something that fits into the top of the bowl so it squashes everything down tight, and place it in the fridge for at least 40 minutes.","When you are ready to serve the pudding, carefully using a knife to release the bread mould from the side of the bowl, and invert the whole thing onto a plate. If things become a little fraught and wobbly at this point, don't panic—just sort of whack everything back into shape using a wooden spoon.","Decorate your plate with some more summer fruit, maybe a couple of mint leaves, and an artistic dollop of fresh whipped cream or crème fraîche, then serve with a flourish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASummer_Pudding","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Summer_pudding.jpg/960px-Summer_pudding.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sarah","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Stuffed Peppers","name":"Stuffed Peppers","ingredients":["1.5–2 ounces (50 g) white parboiled rice","1 pound (500 g) ground meat (either beef, lamb, or pork)","6 large red bell peppers","1 egg","Salt, pepper, paprika","Oil"],"steps":["Cook the rice.","Turn on the oven to preheat at 390°F (200°C), while placing a baking dish with the bottom covered in oil (or water or thin tomato sauce) inside.","Cut out the stems and the seeds of the peppers so that the peppers form a cup.","Mix the rice, the egg and the ground beef and spice everything with salt, pepper and paprika.","Fill the peppers, set them into the baking dish, and bake for 45 minutes.","Serve with green salad and tomato sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Peppers","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Stuffed_red_peppers%2C_dark_rye_bread%2C_Rostov-on-Don%2C_Russia.jpg/960px-Stuffed_red_peppers%2C_dark_rye_bread%2C_Rostov-on-Don%2C_Russia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Sukiyaki","name":"Sukiyaki","ingredients":["Beef, sliced thin","1 napa cabbage","Green onions","Firm tofu","Shiitake mushrooms","Spinach","Shirataki noodles"],"steps":["Wash the vegetables, and cut them into large pieces.","Soak the mushrooms in warm water for 15 minutes.","Mix the sauce ingredients in a small bowl.","Heat an electric skillet on low heat, and grease with a little bit of oil.","Put a few slices of beef into the skillet, and cook them until brown.","Add sauce (don't add all of them at the same time).","Sort the beef slices to the sides. Add the rest of the ingredients in an organized fashion.","Serve the sukiyaki with bowls of rice, with a raw egg yolk as the dip. Add more ingredients as necessary."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASukiyaki","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Sukiyaki_01.jpg/960px-Sukiyaki_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ajari","licence":"CC BY 2.0"},{"title":"Cookbook:Stuffed Kabocha Squash","name":"Stuffed Kabocha Squash","ingredients":["4 tbsp peanut oil","2 tbsp chopped shallots","1-inch piece chopped ginger","1 ea. jalapeño, chopped","8 oz tempeh or ground beef","2 tbsp soy sauce","2 cups cooked jasmine rice","1 medium kabocha squash"],"steps":["Cut off top of kabocha squash and scoop out seeds.","Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.","Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.","Put tempeh mixture into kabocha squash and bake for 30 more minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Kabocha_Squash","pageImageChecked":true},{"title":"Cookbook:Stuffed Grilled Chicken Breasts","name":"Stuffed Grilled Chicken Breasts","ingredients":["4 boneless skinless chicken breasts","Grill Seasoning for Chicken, as needed","Dijon mustard","1½ cups poultry stuffing (prepared to a somewhat wet and pipeable state)"],"steps":["Using a narrow boning knife, make a slit along the side of one of the chicken breasts, almost cutting through all the way through the side. Repeat with remaining chicken.","Place stuffing inside a gallon size zip-top bag. Snip a small hole in one of the corners. Squeeze to dispense. Stuff each chicken breast until slit fills up halfway. Brush opening edge with Dijon mustard and press down lightly.","Coat chicken with mustard and season liberally with Grill Seasoning. Massage seasoning in.","Quickly swab preheated charcoal grill with oil soaked towel. Grill chicken, turning often, until area under stuffing reaches 165°F (75°C) and stuffing reaches 165°F (75°C).","Remove and let rest for 7 minutes. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Grilled_Chicken_Breasts","pageImageChecked":true},{"title":"Cookbook:Stuffed Pork Roast","name":"Stuffed Pork Roast","ingredients":["1 ea. (3–4 pounds) boneless pork loin roast","1 cup salt","¾ cup honey","2 cups hot apple cider vinegar","1 pound ice","1 cup cornbread, crumbled finely","½ cup chopped apple","¼ cup dried cranberries","4 egg whites, beaten to stiff peaks with ⅛ tsp cream of tartar","¼ cup cracked black peppercorns","Dijon mustard"],"steps":["Combine salt, honey, and vinegar in a gallon size zip-top bag until salt is dissolved. Add ice and shake until brine has cooled down and ice is almost completely melted.","Add pork roast and toss to coat. Refrigerate 3–4 hours.","Combine bread, and fruit. Gently fold eggs into bread mixture. Set aside.","Almost split the roast horizontally, not cutting through either the sides or the bottom. Pack stuffing into pocket and brush edge of opening with Dijon mustard. Press closed.","Brush all sides of roast with mustard. Press peppercorns into meat and place in a rack in a roasting pan.","Insert a probe thermometer into an area of the center of the roast that does not have stuffing. Bake in a 425°F oven until internal temperature reaches at least 145°F.","Remove to a plate and let rest 10 minutes before slicing. Serve with cider gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Pork_Roast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Pork_loin_stuffed.jpg/960px-Pork_loin_stuffed.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain"},{"title":"Cookbook:Stuffing","name":"Stuffing","ingredients":["1 large onion, finely chopped","1 tbsp dried, mixed herbs","2 fresh sage leaves, finely chopped","4 slices of white bread (just slightly stale is best)","1 clove of garlic","1 tbsp olive oil","1 tbsp water"],"steps":["Trim crusts off bread and place slices into a large mixing bowl.","Add water and all other ingredients, and with the hands, work the mixture until it is thoroughly combined.","The stuffing may be cooked by packing it into the washed cavity of chicken or turkey, prior to roasting, or by forming the stuffing into patties and placing on a greased tray in an oven (moderate temperature)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffing","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Stuffing_for_Thanksgiving_Dinner.jpg/960px-Stuffing_for_Thanksgiving_Dinner.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dorevabelfiore","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sugar Pie","name":"Sugar Pie","ingredients":["1 pie crust","½ cup butter","¼ cup cornstarch (flour can work if cornstarch is unavailable)","1 cup white granulated sugar","1 cup milk","1 cup whipping cream","Cinnamon or nutmeg to sprinkle on top of pie (optional)"],"steps":["Preheat oven to about 375°F (190–200°C)","In large saucepan, simmer milk without boiling.","Dissolve sugar, cornstarch and butter into milk. Stir gently and allow to thicken for about 5 minutes.","Pour mixture into pie crust and gently transfer into oven. Bake for about 22 minutes.","Optionally engage broiler for a few minutes to caramelize the top of the pie."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASugar_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/Sugar_Cream_Pie_in_Indiana_-_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sarah Stierch","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Sukuma Wiki (East African Greens)","name":"Sukuma Wiki (East African Greens)","ingredients":["2 tablespoons canola or cooking oil","Onion, chopped (optional)","1–2 teaspoons minced garlic (optional)","Diced tomatoes (optional)","½ teaspoon ground coriander (optional)","1 tablespoon smoked paprika (optional)","½ teaspoon curry powder (optional)","1–2 cups minced/ground beef or chicken (optional)","1 tablespoon bouillon powder or cube (optional)","1 bunch kale or collard greens (optional)","½ teaspoon or more ground cayenne pepper (optional)","½ lemon, juiced (optional)"],"steps":["Heat oil in a medium-sized pot. Add onions and garlic, and stir fry for about 2–3 minutes. Don't let burn.","Stir in the tomato, coriander, curry powder, and paprika. Cook for about 2 minutes.","Stir in the meat and bouillon powder until well-mixed. Cook for at least 5 minutes.","Add the greens, cayenne, and lemon juice. Cook, stirring, for 5–10 minutes until the greens are done.","Season with salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASukuma_Wiki_(East_African_Greens)","photo":"https://upload.wikimedia.org/wikipedia/commons/4/48/Ugali_%26_Sukuma_Wiki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paresh Jai from Nairobi, Kenya","licence":"CC BY 2.0"},{"title":"Cookbook:Sudanese Ful Medames","name":"Sudanese Ful Medames","ingredients":["2 cups dried fava beans","4 cups water (for soaking)","4 cups water (for cooking)","4 cloves garlic, minced","¼ cup extra-virgin olive oil","Juice of 1 lemon","1 teaspoon ground cumin","½ teaspoon ground coriander","Salt, to taste","Optional toppings: chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, feta cheese"],"steps":["Rinse the dried fava beans under cold water and then place them in a large pot. Add 4 cups of water to the pot and let the beans soak overnight, or for at least 8 hours. This helps soften the beans and reduce the cooking time.","Drain the soaked fava beans and rinse them under cold water. Return the beans to the pot and add 4 cups of fresh water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low and let the beans simmer for about 1–1½ hours, or until they become tender. Stir occasionally and skim off any foam that forms on the surface.","Once the beans are tender, drain them using a colander or strainer and transfer them to a mixing bowl. Add minced garlic, extra-virgin olive oil, lemon juice, ground cumin, ground coriander, and salt to the bowl. Mix everything together, ensuring that the beans are coated evenly with the seasoning.","For a smoother consistency, you can use a fork or a potato masher to lightly mash some of the beans. This step is optional and can be adjusted according to your preference.","Transfer the seasoned ful medames to a serving dish. Ful medames can be enjoyed warm or at room temperature. You can serve it with a variety of optional toppings such as chopped parsley, diced tomatoes, chopped onions, hard-boiled eggs, or crumbled feta cheese. It is commonly served with bread or as a side dish alongside other Sudanese specialties."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASudanese_Ful_Medames","country":"Sudan","pageImageChecked":true},{"title":"Cookbook:Stuffed Peppers (Vegetarian)","name":"Stuffed Peppers (Vegetarian)","ingredients":["1 cup uncooked rice","4 green bell peppers","1 cup water","½ ea. stock cube","1 cup puréed tomatoes","Salt","Pepper","Paprika","1 bundle parsley","5 oz (150 g) shredded cheese","1 onion","Garlic (optional)","Black olives (optional)"],"steps":["Cook the rice.","Cut onion into small cubes and fry in olive oil until brown.","Add water, tomato juice, parsley, soup cube, cheese, garlic, black olives and rice. Season to taste.","Fill into the peppers. Cook for 30 minutes. Rest as above."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AStuffed_Peppers_(Vegetarian)","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cf/Vegetarian_stuffed_peppers_from_fruitsandveggiesmatter.gov.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"U.S. Centers for Disease Control and Prevention","licence":"Public domain"},{"title":"Cookbook:Swedish Meatballs I","name":"Swedish Meatballs I","ingredients":["200–300 ml (¾–1¼ cups) liquid, such as water, milk or cream","50 ml (¼ cup) dried bread crumbs","250 g (9 oz) ground beef","250 g (9 oz) ground pork","1 egg","1 small onion, finely chopped or grated","Salt","Pepper","Butter for frying"],"steps":["Combine the liquid and bread crumbs in a bowl, and let it sit for 7–8 minutes.","Mix in the ground beef, ground pork, egg, onion, salt, and pepper.","Shape the mixture into round meatballs, approximately 2–3 centimeters (1 inch) in diameter.","Pan fry the meatballs on medium heat in a frying pan with butter for approximately 3–5 minutes. Fry them on all sides until they are brown and not pink in the middle. Shaking the pan occasionally will help the meatballs cook evenly.","Serve them with mashed potatoes with a veal based brown sauce made with cream and lingonberry preserve or cranberry preserve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwedish_Meatballs_I","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Sweet and Sour Sauce","name":"Sweet and Sour Sauce","ingredients":["½ cup brown sugar","1 tablespoon cornstarch","⅓ cup red wine vinegar","1 tablespoon soy sauce","1 can (20 oz / 567 g) pineapple chunks in unsweetened juice","Maraschino cherries","Celery, chopped","Cooked meat (suggested: chicken or pork) or fish (optional)","Cooked rice"],"steps":["Mix the brown sugar and corn starch in a saucepan.","Add the vinegar, soy sauce, and most of the pineapple juice","Heat to boiling while stirring constantly.","Reduce heat, then add pineapple chunks, cherries, celery, and cooked meat.","Cook until celery begins to soften.","Serve sauce with cooked rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Sour_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Flickr_-_Sweet_and_Sour_Pork.jpg/960px-Flickr_-_Sweet_and_Sour_Pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Sushi Rice","name":"Sushi Rice","steps":["About 30 minutes before starting, fill the hangiri with water and let it stand. The water saturates the wood, which prevents the rice from sticking to it.","Make the sushisu: Mix the vinegar, sugar, and salt. Heat the mixture in a saucepan until everything is dissolved, but do not boil. Set aside to cool.","Rinse the rice. Put the rice in the cooking pot, half filled with cold water, and swirl it around with your hand. The water will turn chalky white. Carefully drain off the water, and repeat the process several times, until the water remains clear.","Allow the rice to stand for 30 minutes. Some recipes say the rice should remain in the cooking pot submerged in its cooking water; others say to transfer it temporarily to a colander to drain.","Add an 8 cm-sized sheet of kombu to the cooking pot, along with the sake if you are using it.","Boil the water in the cooking pot.","Remove the kombu from the cooking pot just as the water boils, and reduce the heat. Simmer the water and rice in the cooking pot for 20 minutes.","Turn off the heat but do not remove cover from the cooking pot for 10 minutes (no peeking).","Transfer the rice from the cooking pot to the hangiri; if you do not have one, use a large bowl or cookie sheet.","Cut the sushisu gently into rice with the paddle, trying not to break the kernels. For Western chefs: this \"cutting\" motion is similar to the cut-and-fold used for gentle treatment of egg whites. When finished, the rice is evenly coated with the dressing, giving it a shiny appearance.","Cover the rice with a cloth for a couple of minutes so the dressing is absorbed.","Cool the rice to body temperature by fanning it, while continuing to cut it with the spatula. A traditional hand fan or modern battery-powered fan may be used."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASushi_Rice","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Various_sushi%2C_beautiful_October_night_at_midnight.jpg/960px-Various_sushi%2C_beautiful_October_night_at_midnight.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yumi Kimura","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Svelekake (Norwegian Yogurt Pancakes)","name":"Svelekake (Norwegian Yogurt Pancakes)","ingredients":["4 eggs","½ cup white granulated sugar","2½ cups flour","1 litre kefir or yogurt","1 teaspoon baking powder","1 teaspoon baking soda","⅛ teaspoon horn salt (ammonium bicarbonate)","Vanilla"],"steps":["Mix all ingredients gently (do not use mixer).","Let batter stand ½ hour.","Fry on hot griddle.","Serve with butter, brunost (brown/goat cheese), or Nugatti Crisp (caramel/hazelnut dessert spread)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASvelekake_(Norwegian_Yogurt_Pancakes)","country":"Norway","pageImageChecked":true},{"title":"Cookbook:Surinamese Cassava and Coconut Dessert (Bojo)","name":"Surinamese Cassava and Coconut Dessert (Bojo)","ingredients":["1 kg cassava","1 coconut","4 eggs","2 tablespoons cinnamon","1 tablespoon almond essence","1 tablespoon vanilla essence","200 grams sugar","75 grams butter","1 pinch salt","1 big glass milk","100 grams raisins"],"steps":["Peel and grate the cassava. Grate the white coconut meat.","Beat the eggs and sugar until firm. Add the vanilla and almond essence.","Combine the eggs and sugar with the grated coconut and cassava.","Add the cinnamon, milk, raisins and salt.","Melt the butter and add it to the mixture.","Rub the dish you want to use with butter or use Pam.","Put the mixture in the dish. Put the dish in a pre-heated oven at 350°F (175°C). Bake the Bojo for about an hour. It needs to be firm on top but not dry on the inside."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASurinamese_Cassava_and_Coconut_Dessert_(Bojo)","country":"Suriname","pageImageChecked":true},{"title":"Cookbook:Super Moist Corn Bread","name":"Super Moist Corn Bread","ingredients":["1 cup corn meal","1 cup flour","2 teaspoons baking powder","½ teaspoon baking soda","¼ cup brown sugar (optional)","½ cup milk","½ cup plain yogurt","1 egg, lightly beaten","¼ cup melted butter or olive oil"],"steps":["Preheat oven to 425°F (220°C). If using a Dutch oven, preheat with 16–18 glowing charcoal briquettes, with 3 times as many on the top as on the bottom.","In a large bowl, mix cornmeal, flour, baking powder, baking soda, and brown sugar, if used.","In another bowl, whisk together the milk, yogurt, egg, and melted butter or olive oil.","Gradually add the dry mixture to the wet mixture and stir until just combined, no longer.","Immediately pour into the greased pan and bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASuper_Moist_Corn_Bread","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sweet and Sour Fish Casserole","name":"Sweet and Sour Fish Casserole","ingredients":["½ cup lemon juice","1 (heaping) tbsp tomato paste","2 tbsp sugar","½ tsp turmeric","2–3 tbsp vegetable oil","2–3 medium onions, sliced to make 1 cup","2 green bell peppers, sliced","1 chile pepper, finely chopped","6 medium tomatoes, sliced","2–3 garlic cloves, thinly sliced","½ tsp salt","½ tsp black pepper","500–700 g white fish fillet (e.g., cod, haddock, hake, pollock)","2 Tbsp finely-chopped parsley or cilantro sprig (optional)"],"steps":["Combine lemon juice, tomato paste, sugar and turmeric in small bowl, mix until smooth. Set this sauce aside.","Preheat oven to 350°F.","Heat the oil in a large pot. Add the onions, and sauté until golden-brown and they begin to loosen their moisture. Then, remove using a slotted spoon, and layer in a oven-proof dish.","In the same oil, sauté the bell and chili peppers for 2 minutes or until softened, transfer using a slotted spoon to oven-proof dish, layering over the onions","Layer half of the raw tomatoes over the peppers.","Spread the garlic over the tomatoes, and season with half of the salt and pepper.","In the same oil, sauté the fish for 1 minute, then transfer to dish, place on top of tomatoes, season with remaining salt and pepper.","Top the fish with the remaining tomato slices. Spread the lemon-tomato-paste sauce over the top layer.","Cover dish with aluminum foil, and bake for 20 minutes.","Remove aluminum foil, continue baking 10 more minutes, or until the fish flakes easily when tested.","Sprinkle with parsley or cilantro garnish, if desired.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Sour_Fish_Casserole","pageImageChecked":true},{"title":"Cookbook:Sweet and Spicy Asian Chicken","name":"Sweet and Spicy Asian Chicken","ingredients":["4 ea. (16 ounces) boneless skinless chicken breast halves, cut into 1½-inch pieces","3 eggs, beaten","Poultry Shake","Cornmeal","Oil for deep-frying","2 tsp red pepper flakes","1 tbsp soy sauce","½ tbsp rice wine vinegar","1 tbsp honey","¼ cup frozen orange juice concentrate, heated to boiling","1½ tsp granulated sugar"],"steps":["Dip chicken pieces into eggs. Season liberally with poultry shake and dredge in cornmeal, then move to a plate and let rest 2–3 minutes.","Meanwhile, heat oil to 350°F. Add chicken pieces, working in batches if needed, and fry until golden brown and crispy on the outside, and internal temperature reaches 165°F and juices run clear. Drain on a cooling rack set above a half-sheet pan.","Combine remaining ingredients. Add chicken pieces and toss to coat.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Spicy_Asian_Chicken","pageImageChecked":true},{"title":"Cookbook:Sweet and Sour Pork Loin","name":"Sweet and Sour Pork Loin","ingredients":["1 ea. (4 pounds / 1.8 kg) boneless pork loin roast","1 cup salt","¾ cup honey","2 cups coconut milk","2 cups water","1 tbsp minced garlic","2 tbsp minced ginger","1 cup ketchup","1 tbsp sesame oil","¼ cup rice wine vinegar","¼ cup light brown sugar","2 tbsp soy sauce","1 ½ Thai chiles, finely minced"],"steps":["Combine salt, honey, water, and coconut milk in a gallon-size zip-top bag. Add pork roast and toss to coat; refrigerate 2½–3 hours.","Drain pork and pat dry with paper towels. Discard remaining brine.","Combine ketchup, vinegar, oil, and soy sauce. Toss pork roast in mixture and place on a roasting rack in a roasting pan.","Combine remaining ingredients and press into all sides of pork. Insert a probe thermometer into the center and bake in a 425°F (220°C) oven until internal temperature reaches 140°F (60°C) for medium rare.","Move to a plate and let rest 7 minutes. Serve warm with sweet and sour sauce on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Sour_Pork_Loin","pageImageChecked":true},{"title":"Cookbook:Sweet and Sour Grilled Tuna","name":"Sweet and Sour Grilled Tuna","ingredients":["2 pounds ahi tuna loin, cut into 2 pieces","¼ cup ketchup","¼ cup rice wine vinegar","¼ cup light brown sugar","2 tbsp soy sauce","2 tbsp peanut oil"],"steps":["Combine ketchup, vinegar, soy sauce, and sugar. Reserve ¼ cup and add tuna to larger amount of mixture and toss to coat. Drain tuna and set aside.","Coat a sheet of newspaper with 1–2 tsp oil. Wad up and place under a good chimneyful of natural chunk charcoal. Light and wait 15 minutes or until coals are coated with light gray ash.","Rub grate with remaining oil and place on heated chimney. Add tuna and cook 15–30 seconds or until desired doneness is achieved.","Remove to a plate and cover tightly with plastic wrap. Let rest 3 minutes.","Slice thinly across the grain and serve with reserved marinade, or wrap tightly with a new sheet of plastic wrap and refrigerate up to 3 days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Sour_Grilled_Tuna","pageImageChecked":true},{"title":"Cookbook:Sweet and Sour Chinese Pork","name":"Sweet and Sour Chinese Pork","steps":["Mix the marinade ingredients in a large bowl and add the meat. Mix well to cover the meat and refrigerate for 2 hours (or overnight).","Combine sauce ingredients and set aside.","Remove pork from refrigerator and remove excess liquid (if any).","Beat egg and cornstarch and cover meat mixing well.","Place 2 tbsp oil in a wok and cook half the meat until no longer pink when slashed (about 2 minutes).","Remove meat, add remaining oil, and cook remaining meat.","Set cooked meat aside and discard pan drippings.","Add ginger and garlic to wok, stirring and cooking until fragrant.","Return pork to wok quickly stirring and add the sauce (stand back when adding sauce or it will really clear your sinuses).","Stir meat and sauce until meat is well covered, serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Sour_Chinese_Pork","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Sweet_sour_pork.jpg/960px-Sweet_sour_pork.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BorgQueen","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Swedish Cabbage Soup (Kålsoppa)","name":"Swedish Cabbage Soup (Kålsoppa)","ingredients":["Butter for browning","1 yellow onion (optional), chopped","1 kg of sliced cabbage","Pork stock","Salt","Ground white pepper","12 whole allspice kernels"],"steps":["Quarter the head of cabbage. Remove the inner stem.","Slice the cabbage across into 3 mm, or thinner, strips.","In a cast-iron pot, melt some butter and add the onions. Cook until softened.","Add the sliced cabbage, and cook until slightly browned.","Add stock, covering the cabbage. Season with salt, white pepper, and 12 whole allspice kernels.","Boil the soup gently for 30–45 minutes.","Serve with hard flatbread, butter, and cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwedish_Cabbage_Soup_(K%C3%A5lsoppa)","country":"Sweden","pageImageChecked":true},{"title":"Cookbook:Super Foamy Milkshake","name":"Super Foamy Milkshake","ingredients":["1 teaspoon (2 grams) locust bean gum powder","1 tablespoon (10 grams) inulin powder","2 tablespoons (10 grams) sweet whey powder","200 ml skimmed milk"],"steps":["Mix the locust bean gum powder, inulin powder, and sweet whey powder together.","Add the resulting powder to the skimmed milk.","Using an electric mixer, whip for 2 minutes until the product has turned to a fine foam. While whipping, move the whisks up and down so that air gets whipped into the shake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASuper_Foamy_Milkshake","pageImageChecked":true},{"title":"Cookbook:Superkanja (Gambian Okra Stew)","name":"Superkanja (Gambian Okra Stew)","ingredients":["2 lbs lean beef, cut into chunks","1 lb smoked catfish or any fish of your choice","2 medium onions, chopped","Pepper","2 lbs okra, diced into small cubes","Palm oil","Salt to taste"],"steps":["Bring a pot of water to a boil and add the meat and fish. Let them boil for 15 minutes, then remove the fish from the pot.","To the pot, add salt, onions, pepper, and diced okra. Mix all the ingredients well.","Cook the mixture over medium heat for 15 minutes, then incorporate the palm oil.","Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.","Afterward, return the fish to the pot and continue simmering for 6–10 minutes on low heat.","Serve the superkanja stew with white rice or fufu."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASuperkanja_(Gambian_Okra_Stew)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Suqaar (Somali Spiced Meat Stir-fry)","name":"Suqaar (Somali Spiced Meat Stir-fry)","ingredients":["1 pound beef, thinly sliced","2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 bell pepper, thinly sliced","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon ground turmeric","½ teaspoon ground cayenne pepper","Salt, to taste","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a large skillet or frying pan, heat the vegetable oil over medium-high heat.","Add the finely chopped onion to the hot oil and sauté until it becomes soft and translucent.","Stir in the minced garlic and cook for another minute until fragrant.","Add the thinly sliced beef to the pan and cook until it browns and develops a nice sear on both sides.","Toss in the diced tomato and thinly sliced bell pepper. Continue to stir-fry until the vegetables soften slightly.","Sprinkle the ground cumin, coriander, turmeric, and cayenne pepper over the meat and vegetables. Mix well to evenly coat everything with the spices.","Season with salt to taste, adjusting the seasoning according to your preference.","Lower the heat to medium-low, cover the skillet, and let the suqaar simmer for a few minutes to allow the flavors to meld and the meat to become tender.","Once the meat is fully cooked and tender, remove the skillet from the heat.","Garnish with freshly chopped cilantro or parsley before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASuqaar_(Somali_Spiced_Meat_Stir-fry)","country":"Somalia","pageImageChecked":true},{"title":"Cookbook:Supercharger Tea","name":"Supercharger Tea","ingredients":["2 bags black tea","2 bags oolong tea","2 bags yerba mate","1.2 litres (5 cups) just-boiled water","2 tbsp sugar or maple syrup (optional)","2 tbsp milk or fruit juice (optional)","½ cup ice (optional)"],"steps":["Place tea bags in French press or coffee pot. Make sure to keep the strings taut to prevent the paper weights from falling in.","Pour the hot water into French press. Place lid on top, with a tight grip on the paper weights.","Let the tea steep for 5 minutes.","If using a French press, slowly push the plunger onto the bags, again with a tight grip on the paper weights.","Take off the lid, scoop the teabags out, and gently squeeze the brew from the bags before disposing of them.","Add sweetener and stir thoroughly.","Let tea cool to room temperature. Serve over ice, or place open pot in freezer for 70 minutes for quicker cooling. Stir in milk or citrus juice before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASupercharger_Tea","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Iced_tea_by_Jarrod_Baniqued.jpg/960px-Iced_tea_by_Jarrod_Baniqued.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jarrod Baniqued","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Supu Ya Ndizi","name":"Supu Ya Ndizi","ingredients":["6 green cooking bananas, peeled and sliced","500 g beef, chicken, or fish (optional)","1 large onion, chopped","2 tomatoes, diced","2 cloves garlic, minced","1 tsp fresh ginger, grated","2 tbsp vegetable oil","5 cups water or stock","1 carrot, diced","1 potato, diced (optional)","1 tsp curry powder","Salt, to taste","Black pepper, to taste","Fresh coriander (cilantro), chopped, for garnish"],"steps":["Peel and slice the green bananas into medium-sized pieces.","If using meat, cook it in a pot with water until tender and reserve the stock.","Heat the oil in a large pot over medium heat.","Add the onion and cook until soft and translucent.","Stir in the garlic and ginger and cook for 1 minute.","Add the tomatoes and cook until softened.","Stir in the curry powder.","Add the bananas, carrot, and potato.","Pour in the stock or water and bring to a boil.","Reduce the heat and simmer for 30–40 minutes, or until the bananas are very soft.","Add the cooked meat or fish if using.","Season with salt and black pepper.","Mash some of the bananas with a spoon to thicken the soup, if desired.","Simmer for an additional 5 minutes.","Garnish with fresh coriander and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASupu_Ya_Ndizi","pageImageChecked":true},{"title":"Cookbook:Sweet Cornbread","name":"Sweet Cornbread","ingredients":["1 cup (140 g / 4.9 oz) cornmeal","2 cups (275 g / 9.7 oz) all-purpose flour","1½ teaspoons baking powder","½ cup (160 g / 5.6 oz) maple syrup","½ cup (90 g / 3.2 oz) brown sugar","½ cup (125 g / 4.4 oz) butter, softened","1 teaspoon salt","2 eggs"],"steps":["In a large bowl beat eggs lightly to break the yolks as one would for scrambled eggs, then mix in the butter. Soften the butter beforehand if you must by heating it a little.","The butter/egg mixture should be loose. Add the sugar and maple syrup, mix well, then add the salt to the liquid mixture.","Mix the cornmeal and baking powder, then blend them into the liquids.","Slowly add the flour as needed to reach a proper cake batter texture. This should be softer than a cookie dough, able to stick to the mixing spoon and come off in blobs. You may not need all of the flour, or may even need a little more based on your eggs and how closely you measured.","Pour into a greased pan, put into an oven heated to 200°C (400°F), and let bake for between 15–25 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Cornbread","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Sweet Potato Crisp","name":"Sweet Potato Crisp","steps":["Blend all the base ingredients together until creamy and smooth.","Mix all the topping ingredients together in a bowl.","Transfer the sweet potato mixture to a large casserole dish.","Sprinkle on topping, and bake at 350°F until top crisps and hardens."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Potato_Crisp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Purple_sweet_potato_and_yam_milk_crisps.jpg/960px-Purple_sweet_potato_and_yam_milk_crisps.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fumikas Sagisavas","licence":"CC0"},{"title":"Cookbook:Sweet Italian Sausage Skillet","name":"Sweet Italian Sausage Skillet","ingredients":["2 cups (480 ml) rotini or other spiral pasta","12 oz (330 g) sweet Italian sausage links","14.5 oz (410 g) Italian-style stewed tomatoes","14.5 oz (410 g) cut green Italian beans, drained","2 tsp cooking oil","6 oz (170 g) tomato paste","1 cup (240 ml) chicken broth","2 oz (55 g) shredded provolone or mozzarella"],"steps":["Cook pasta and drain.","Meanwhile, brown sliced sausage in hot oil in large skillet for 5 minutes, then drain away the fat.","Stir in undrained tomatoes, tomato paste, broth, and drained beans. Bring to boil, then reduce heat. Simmer, covered, 10 minutes.","Stir in cooked pasta.","Sprinkle with cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Italian_Sausage_Skillet","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Sweet Mole with Vanilla Bean Ice Cream","name":"Sweet Mole with Vanilla Bean Ice Cream","ingredients":["1 whole dried ancho chile","¾ cups (4 ounces) piloncillo","1 clove","½ teaspoon ground cinnamon","4 ounces semi-sweet dark chocolate bar, cut into pieces","2 cups high-quality vanilla bean ice cream"],"steps":["Wash, devein, and remove seeds from chile ancho.","Boil the chile, then blend with the smallest amount of water possible.","Strain off water.","In a saucepan, add pureed chile, piloncillo, clove, cinnamon and chocolate.","Boil for 3 minutes.","Remove clove.","To serve, allow vanilla ice cream to soften slightly in a bowl and stir in mole."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Mole_with_Vanilla_Bean_Ice_Cream","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Sweet Charoset","name":"Sweet Charoset","ingredients":["2 apples peeled, cored, and grated","3 bananas chopped and mashed","Juice and zest of ½ lemon","Juice and zest of ½ orange","15 dates, pitted and chopped finely","½ cup ground walnuts","1 tsp cinnamon","¼ cup red wine","3 tsp matzo meal","Honey to taste"],"steps":["Mix apples, bananas, lemon juice, lemon zest, orange juice, orange zest, dates, and nuts in a bowl.","Add cinnamon, wine, and matzo meal, and blend thoroughly.","Mix in honey to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Charoset","pageImageChecked":true},{"title":"Cookbook:Sweet Omelette","name":"Sweet Omelette","ingredients":["2 eggs","Jam of choice","Icing sugar or castor sugar"],"steps":["Preheat the oven to 180°C.","Crack the eggs and separate the egg yolk from the egg whites.","Place the egg whites into the bowl, and whip the egg whites with a whisk until soft and fluffy.","Briefly whisk the egg yolks, then gently fold them into the whipped whites.","Pour into a frying pan over low heat, and cook slowly on the stove until the bottom is golden brown.","Place the frying pan into the oven after taking it off the stove, and bake until it is golden brown on the top.","Pull out of the oven and unmold onto a plate.","Pour and spread the jam gently over the omelette. Sift some icing sugar over the top of it.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Omelette","pageImageChecked":true},{"title":"Cookbook:Sweet Maple Barbecue Chicken","name":"Sweet Maple Barbecue Chicken","ingredients":["4 whole chicken leg quarters","¼ cup Hickory BBQ Rub","1½ cups Maple Barbecue Sauce, divided"],"steps":["Press rub into chicken. Refrigerate for at least 1 hour.","Preheat grill to medium high.","Add chicken pieces and cook, turning often, 15 minutes.","Brush chicken liberally with 1 cup barbecue sauce and cook, turning often, until internal temperature reaches 165–170°F.","Remove to a platter and cover with aluminum foil and let rest 10 minutes.","Serve warm with remaining ½ cup barbecue sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Maple_Barbecue_Chicken","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sweet and Spicy Shrimp","name":"Sweet and Spicy Shrimp","ingredients":["1 pound shrimp, shelled","1 cup all-purpose flour","1 cup cornmeal","Freshly-squeezed lemon juice","½ cup frozen orange juice concentrate","¼ cup hoisin sauce","2 tsp honey","2 tbsp soy sauce","1 tsp sriracha","1 tsp minced garlic","1 tbsp grated ginger","2 ½ quarts peanut oil"],"steps":["Dredge shrimp into flour then dip into cornmeal. Set aside 2–3 minutes.","Meanwhile, heat oil in a deep-fryer or a pot to 375°F. Add shrimp and fry until golden brown. Drain on a wire rack.","Meanwhile, heat remaining ingredients in a large saucepan over medium-high heat until boiling. Add shrimp and toss to coat.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_and_Spicy_Shrimp","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Skewered_Shrimp_at_Sugbo_Mercado.jpg/960px-Skewered_Shrimp_at_Sugbo_Mercado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"IndayLiburan","licence":"CC BY 4.0"},{"title":"Cookbook:Sweet Beef","name":"Sweet Beef","ingredients":["2 tablespoons bacon drippings or vegetable oil","3–4 pounds of beef chunks","1½ tablespoons butter","1½ tablespoons vinegar","2 tablespoons brown sugar","1½ tablespoons dry mustard","¾ teaspoons salt","¾ cup water","2–3 bottles chili sauce","1 dash of tobacco (optional)"],"steps":["Add the bacon drippings/vegetable oil to a skillet over high heat. Add the beef to the skillet, and brown the meat on all sides. Do not cook completely through. Transfer meat to the slow cooker.","In a skillet, melt the butter. Add the onions, and fry until they begin to become transparent.","Combine all the ingredients except the meat in the skillet. Simmer for 10 minutes.","Combine all ingredients in a slow cooker. Stir together.","Cook on low for 2½–3½ hours.","Serve with mashed potatoes and honey carrots."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Beef","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Sweet_and_sour_beef_ribs.jpg/960px-Sweet_and_sour_beef_ribs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Sweet Pork Condiment","name":"Sweet Pork Condiment","ingredients":["1 tablespoon brown sugar","½ cup light soy sauce","5 tablespoons palm sugar","3 tablespoons water","3 tablespoons fish sauce","350 g (0.77 lb) pork shoulder, neck, or belly"],"steps":["Mix the light soy sauce and sugar together in a bowl. Add pork and marinate in the refrigerator for at least 36–48 hours, in order to maintain the quality and the taste of the pork.","Steam the pork over boiling water for about 20 minutes. After the steaming is finished, let the pork rest for about 10 minutes.","Slice the pork into pieces.","Put the palm sugar into a pan, and stir it over a low heat until it melts. Simmer until the sugar browns. Add fish sauce and water all together.","Add the pork to the sauce, and mix well to coat.","Simmer the pork in the sauce for about 5–10 minutes, then mix the pork and the sauce together."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Pork_Condiment","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Sweet Potatoes Sautéed with Honey","name":"Sweet Potatoes Sautéed with Honey","ingredients":["1 medium sweet potato","1 tbsp (14.3 g) honey","½ tsp (2.5 g) salt","¼ tsp (1.25 g) smoked paprika (optional)","1 tsp (5 g) flavorless oil (such as canola oil)","½ tbsp (7.15 g) unsalted butter"],"steps":["Peel the sweet potato, then chop it into 1 cm (0.4 in) cubes. The pieces of sweet potato don't need to be exactly 1 cm on each side, but they should all be around that size to ensure even cooking. Discard the peel.","Heat a large frying pan on a stovetop burner over medium heat.","Mix the honey, salt, and paprika together in a small bowl.","Add the butter and oil to the pan, then wait for the butter to melt fully.","Add the potatoes to the pan and stir until evenly distributed around the pan. There shouldn't be any sweet potato chunks on top of each other.","Pour the honey mixture over the potatoes and stir until it's evenly distributed across all of the potato pieces.","Cook for about 10 minutes, stirring the sweet potatoes every other minute. It's important to stir the potato pieces in order to prevent them from burning on one side, but stirring them too frequently won't allow them to brown sufficiently, which is why it's important to stir once every 2 minutes or so.","Serve topped with extra salt to your liking and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Potatoes_Saut%C3%A9ed_with_Honey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Sweet_Potato_Sauteed_With_Honey.jpg/960px-Sweet_Potato_Sauteed_With_Honey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alikiiaa","licence":"CC0"},{"title":"Cookbook:Sweet Carrot Juice","name":"Sweet Carrot Juice","ingredients":["Carrots","Sugar","Water"],"steps":["Chop or grate the carrots.","Place carrots and sugar in a blender, and add a small amount of water as needed.","Blend this mixture until well-puréed.","Strain the carrot purée to obtain a pure juice.","Chill and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Carrot_Juice","pageImageChecked":true},{"title":"Cookbook:Sweet Mango Lassi","name":"Sweet Mango Lassi","ingredients":["1 L (4 cups) mango nectar (strained puréed mango)","500 ml (2 cups) full-fat yoghurt","500 ml (2 cups) chilled milk","250 ml (1 cup) sugar"],"steps":["Mix sugar with the mango nectar until dissolved.","Gradually add the milk to the yoghurt.","Mix together the mango and yoghurt mixtures."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Mango_Lassi","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Paratha_and_Lassi-Chennai-Tamilnadu-IMG_1796.jpg/960px-Paratha_and_Lassi-Chennai-Tamilnadu-IMG_1796.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Subhransuphotography","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sweet Lassi","name":"Sweet Lassi","ingredients":["4 cups (1 L) yogurt","3 cups (750 ml) cold water","6 tbsp sugar or honey","¼ tsp ground cardamom","A few drops rosewater","1 cup (250 ml) crushed ice"],"steps":["Combine all ingredients except ice in blender, and blend until smooth.","Add ice and continue blending until frothy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Lassi","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Sweet_Lassi.JPG/960px-Sweet_Lassi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krishnam Raju","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sweet Elderflower Kefir","name":"Sweet Elderflower Kefir","ingredients":["1 glass plain kefir","1 good dash of elderflower cordial","1 teaspoon cinnamon","1 dash ground nutmeg"],"steps":["Combine all ingredients.","Mix well and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Elderflower_Kefir","pageImageChecked":true},{"title":"Cookbook:Sweet Pumpkin Scones","name":"Sweet Pumpkin Scones","ingredients":["¼ cup butter or margarine, softened slightly","¼ cup white sugar","1 egg","2 tbsp corn syrup","1 cup cooked, mashed butternut squash, pumpkin, or other squash","2 ⅔ cups all-purpose flour","2 tsp cream of tartar","1 tsp baking soda","1 pinch salt","½ tsp ground nutmeg","1 pinch ground ginger","⅓ cup milk (or less)"],"steps":["Stir together the flour, cream of tartar, baking soda, salt, ground nutmeg and ground ginger.","In a separate bowl, beat butter and sugar together with an electric mixer.","Add in the egg and corn syrup, and mix with a spoon to prevent over-mixing.","Stir in the squash and half of the sifted dry ingredients.","Add the rest of the dry ingredients with just enough of the milk to make a soft dough. If it is too sticky to work, add a sprinkle (or two) of flour.","Knead only a little, gently, until you can pat it out into a big flat rectangle about ¾ inch thick.","Cut into 12 pieces with a floured knife. Transfer to a lightly greased oven tray.","Bake at 230°C (450°F) for 18 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Pumpkin_Scones","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Pumpkin_Scones.jpg/960px-Pumpkin_Scones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Finbar.concaig","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sweet Onion Ranch Dressing","name":"Sweet Onion Ranch Dressing","ingredients":["3 cloves garlic, minced","½ cup minced onions","¼ cup white granulated sugar","¼ cup red wine vinegar","½ cup olive oil","2 cups mayonnaise","Salt","Black pepper","2 tsp dry mustard","1 tbsp fresh oregano, minced","1 tbsp fresh basil, chopped"],"steps":["Mix all the ingredients in a large bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Onion_Ranch_Dressing","pageImageChecked":true},{"title":"Cookbook:Sweet Potato Soup","name":"Sweet Potato Soup","ingredients":["6 sweet potatoes, peeled and diced","1 tablespoon fresh grated ginger","2 cups chicken and vegetable stock","1 cup water","1 milk cream","1 lime, juiced"],"steps":["Place the peeled potatoes, ginger, stock, and water in a large saucepan.","Bring to a boil, then simmer until the potatoes are softened and tender (approximately 30 minutes).","Transfer the contents of the pot to a blender along with the lime juice, and process until smooth. You may need to work in batches. Alternatively, you can use an immersion blender.","Return the soup to the pot, stir in the milk, and allow to cook for few minutes until heated through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Potato_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Sweet_Potatos.jpg/960px-Sweet_Potatos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"စာကလေး SarKaLay","licence":"CC0"},{"title":"Cookbook:Swiss Pudding","name":"Swiss Pudding","ingredients":["Butter","Fine bread crumbs","4–5 apples, peeled, cored, and sliced","Nutmeg","Sugar"],"steps":["Butter a baking dish, and sprinkle with the breadcrumbs.","Combine the apples, a little butter, nutmeg, and sugar in a saucepan. Cook until softened.","Transfer the apples into the prepared dish.","Top apples with another layer of the crumbs, then add pieces of fresh butter on the top.","Bake in a slow oven for about 15 minutes, until it becomes a delicate brown.","Serve hot or cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwiss_Pudding","country":"Switzerland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Swiss_MIss_Chocolate_Vanilla_Swirl_pudding_cup.jpg/960px-Swiss_MIss_Chocolate_Vanilla_Swirl_pudding_cup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomson200","licence":"CC0"},{"title":"Cookbook:Sweet Rice I","name":"Sweet Rice I","ingredients":["3 cups (700 ml) water","1½ cups (350 g) white rice","1½ tins (about 2 ½ cups / 600 g) evaporated milk","2 tins (2 ½ cups / 600 g) sweetened condensed milk","2 cinnamon sticks","1 tbsp (5 ml) vanilla essence","4 tbsp (20 ml) raisins (optional)"],"steps":["Bring water to a boil. Add rice, and boil until very soft. Most of the water should be absorbed by the rice. Add more water if necessary.","Add evaporated milk, condensed milk, cinnamon sticks, and vanilla essence.","Cook over medium heat, stirring once in a while to prevent sticking, until mixture has thickened and reached a pudding-like consistency.","Remove from heat, and stir in raisins.","Let stand."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Rice_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Pudde_--_a_local_sweet_%28rice-based%2C_with_jaggery%2C_wrapped_in_a_jackfruit_leaf%29_made_in_Goa.jpg/960px-Pudde_--_a_local_sweet_%28rice-based%2C_with_jaggery%2C_wrapped_in_a_jackfruit_leaf%29_made_in_Goa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fredericknoronha","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tabbouleh I","name":"Tabbouleh I","ingredients":["1 cup (240 ml) bulgur wheat (medium grind)","½ cup (120 ml) olive oil","½ cup (120 ml) lemon juice","1 tbsp salt","Ground black pepper","1 bunch parsley (Italian or curly)","½ green bell pepper (optional)","½ red bell pepper (optional)","Sliced ripe olives (optional)","1 dash of ground nutmeg (optional)","2–3 ripe tomatoes (optionally peeled)"],"steps":["Cover the wheat in boiling water and let stand for 5 minutes; drain.","Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.","Core and finely chop the bell peppers.","Remove the larger stems from the parsley and finely chop.","Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.","Quarter the tomatoes and discard seeds. Chop finely.","Mix all vegetables along with olives and nutmeg into the wheat.","Refrigerate at least 4 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATabbouleh_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Tabbouleh_ingredients.png/960px-Tabbouleh_ingredients.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GeoO","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Sydney Smith's Salad Dressing","name":"Sydney Smith's Salad Dressing","ingredients":["2 boiled potatoes","1 spoonful mustard","2 spoonfuls salt","4 spoonfuls olive oil","2 spoonfuls vinegar","2 hard-boiled egg yolks, mashed","Small amount of minced onions","1 spoonful anchovy sauce"],"steps":["Pass the potatoes through a sieve or a ricer.","Combine potatoes and remaining ingredients. Mix well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASydney_Smith's_Salad_Dressing","pageImageChecked":true},{"title":"Cookbook:Sweet Rice II","name":"Sweet Rice II","ingredients":["1½ cups uncooked rice","1 tsp salt","1 large scoop (⅛ tsp) saffron","½ cup sugar (or artificial sweetener)","½ cup raisins (or currants)","¼–½ cup slivered almonds, toasted if desired"],"steps":["Wash rice, and transfer to a pot.","Add enough water to cover rice with water equal to the depth of the rice.","Add salt, saffron, sugar, and raisins.","Cook over high heat until water disappears and steam is rising from holes in the surface of the rice.","Reduce heat to warm. Add almonds.","Cover tightly and let stand for 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Rice_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Pork_Chop_with_Q_Sauce_on_Fried_Rice_-_close-up_-_Wing_Loong_II_part_of_AUD9.50_special_meal_%284730337408%29.jpg/960px-Pork_Chop_with_Q_Sauce_on_Fried_Rice_-_close-up_-_Wing_Loong_II_part_of_AUD9.50_special_meal_%284730337408%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Switchel (Ginger Water)","name":"Switchel (Ginger Water)","steps":["Dissolve sugar/syrup and ground ginger in the water.","Stir in the apple cider vinegar","Chill or serve over ice cubes. Shake well before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwitchel_(Ginger_Water)","country":"United States","pageImageChecked":true},{"title":"Cookbook:Sweet Southern Chicken Salad","name":"Sweet Southern Chicken Salad","ingredients":["4 skinless chicken breasts","2 stalks celery","¼ cup peppercorns","2 bay leaves","1 teaspoon salt","1 cup mayonnaise","1 cup mango chutney","Salt","Pepper"],"steps":["Add the chicken breasts to a small pot. Add enough water to cover.","Slice stalks of celery into large sticks. Add celery, bay leaves, teaspoon salt, and peppercorns to the pot. Bring to a boil. Once boiling, lower temperature and simmer for at least one hour. Chicken should be tender, and should pull apart easily.","Remove chicken from water. You may wish to reserve the water as a base for a stock or a soup.","Slice chicken into small bite-size cubes. Take care not to shred the chicken, because the salad should be chunky.","Put cut chicken into a medium-sized bowl. Add mayonnaise and chutney, one spoonful at a time until salad reaches correct consistency. The salad should be moist and chunky, not wet and mushy. Add salt and pepper to taste.","Serve by itself in a bowl, or on bread, biscuits, or croissants."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Southern_Chicken_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Chicken_salad_with_eggs.jpg/960px-Chicken_salad_with_eggs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"T. Bjornstad","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Szegedin Goulash","name":"Szegedin Goulash","ingredients":["100 g lard","600 g pork shoulder, cut into bite-sized cubes","1 large onion, finely chopped","1–2 tbsp tomato purée","1½ tsp paprika","Water or beef stock","2 bay leaves","1–2 garlic cloves, minced","Salt","Freshly-ground pepper","700 g sauerkraut","125 ml sour cream"],"steps":["Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.","Put the finely chopped onions into the casserole and fry until they become golden brown.","Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.","Add the sauerkraut, and cook for another 40 minutes.","Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASzegedin_Goulash","country":"Hungary","photo":"https://upload.wikimedia.org/wikipedia/commons/9/90/Bon_appetit_goulash.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"brele12","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Sweet Rice Fritters","name":"Sweet Rice Fritters","ingredients":["2 cups cooked sticky rice","2 eggs, beaten","½ cup granulated sugar","All-purpose flour","2½ quarts vegetable oil","Powdered sugar (optional)"],"steps":["Combine rice, eggs, and sugar. Form into 3-inch balls. Dredge in flour and set aside 2–3 minutes.","Heat oil to 375°F. Add rice balls and, working in batches, fry until golden brown and heated through.","Drain fritters on a cooling rack set in a sheet pan.","If desired, dust with powdered sugar before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweet_Rice_Fritters","pageImageChecked":true},{"title":"Cookbook:Swiss Meringue Buttercream","name":"Swiss Meringue Buttercream","ingredients":["4 egg whites","300 g white granulated or superfine sugar","400 g unsalted butter, at room temperature and cut into small chunks","Flavorings/extracts, as desired"],"steps":["Combine the egg whites and sugar in a heat-proof bowl.","Set the bowl over a pan of simmering water. Stir the mixture until the egg whites have warmed and the sugar is dissolved—rub a bit of the mixture between your fingers to make sure there are no grains of sugar left. Be careful not to let the egg whites cook.","Remove the egg whites from the heat, and whip them into a stiff-peaked meringue.","With the mixer running on medium-high, gradually add the chunks of butter. Wait until the previous piece is incorporated before adding the next one.","Beat in any desired flavorings.","Use buttercream as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwiss_Meringue_Buttercream","country":"Switzerland","pageImageChecked":true},{"title":"Cookbook:Swiss Meringue","name":"Swiss Meringue","ingredients":["8 oz (250 g) egg whites","1 lb (500 g) superfine sugar"],"steps":["Put the egg whites and sugar into a stainless steel bowl.","Place the bowl over simmering water and whip with a wire whisk until the mixture is 120°F (50°C).","Remove the bowl from the heat and continue whipping until the meringue is completely cool.","Use as desired or as directed in your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASwiss_Meringue","country":"Switzerland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Kemmeriboden-Bad%2C_Meringue_01_11.jpg/960px-Kemmeriboden-Bad%2C_Meringue_01_11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Хрюша","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Sweetened Mulling Spice Mix","name":"Sweetened Mulling Spice Mix","ingredients":["2 cups () sugar","2 teaspoons ground cinnamon","1 teaspoon ground cloves","1½ teaspoons ground allspice","½ teaspoons ground mace","¼ teaspoons ground nutmeg"],"steps":["Combine all ingredients together.","Store in an airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASweetened_Mulling_Spice_Mix","pageImageChecked":true},{"title":"Cookbook:Sylheti Biryani","name":"Sylheti Biryani","ingredients":["2 cups Basmati rice","1 onion, thinly sliced","1 tablespoon ghee","¼ teaspoon whole cumin seeds","½ tablespoon ginger-garlic paste","4 green cardamom pods","1-inch cinnamon stick, broken into pieces","2 bay leaves","5 cloves","6 black peppercorns","Salt to taste","4–5 green chiles","1 teaspoon Kewra water (pandan flower extract)","1 teaspoon rose water","Your choice of meat (e.g. chicken, lamb, or beef)"],"steps":["Rinse the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the rice and set it aside.","In a large, heavy-bottomed pan or pot, heat the ghee over medium heat.","Add the whole cumin seeds, ginger-garlic paste, sliced onion, green cardamom, cinnamon pieces, bay leaves, cloves, and black peppercorns. Sauté until the onions turn golden brown and aromatic.","Add your meat to the pan and cook until it's no longer pink.","Add the drained rice to the pan and stir well, ensuring it's coated with the flavorful mixture.","Pour in enough water to cover the rice (typically about 4 cups of water for 2 cups of rice). Season with salt according to your taste.","Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15–20 minutes or until the rice is cooked and the water is absorbed.","While the rice is cooking, make shallow cuts (slits) on the green chilies to release their flavor.","Once the rice is done, remove it from heat and let it sit, covered, for a few more minutes to allow the flavors to meld.","Serve the aromatic Sylheti biryani hot, garnished with the slitted green chilies, a dash of Kewra water, and a sprinkle of rose water for a delightful touch."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Biryani","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/%EA%A0%9A%EA%A0%A5%EA%A0%A0%EA%A0%A4%EA%A0%9E_%EA%A0%9B%EA%A0%A3%EA%A0%A0%EA%A0%A4_%EA%A0%81%EA%A0%8D%EA%A0%94%EA%A0%A3%EA%A0%9E%EA%A0%A4%E0%A5%A4.jpg/960px-%EA%A0%9A%EA%A0%A5%EA%A0%A0%EA%A0%A4%EA%A0%9E_%EA%A0%9B%EA%A0%A3%EA%A0%A0%EA%A0%A4_%EA%A0%81%EA%A0%8D%EA%A0%94%EA%A0%A3%EA%A0%9E%EA%A0%A4%E0%A5%A4.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AbuSayeed","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sylheti Beef Curry","name":"Sylheti Beef Curry","ingredients":["500 grams beef, cut into cubes","2 onions, finely chopped","3 tablespoons vegetable oil","2 tablespoons ginger-garlic paste","1 teaspoon cumin powder","1 teaspoon coriander powder","½ teaspoon turmeric powder","½ teaspoon chile powder (adjust to taste)","2 tomatoes, chopped","2 green Indian chiles, slit","2 bay leaves","4–5 cloves","4–5 green cardamom pods","1 cinnamon stick","Salt to taste","Fresh coriander leaves for garnish"],"steps":["Heat the vegetable oil in a large, heavy-bottomed pan over medium heat.","Add the cloves, green cardamom pods, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.","Add the chopped onions and sauté until they turn golden brown.","Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.","Add the beef cubes and cook until they are browned on all sides.","Stir in the cumin powder, coriander powder, turmeric powder, and chili powder. Cook for a couple of minutes to toast the spices.","Add the hatxora, chopped tomatoes and green chilies. Cook until the tomatoes are soft and the oil starts to separate from the mixture.","Pour in enough water to cover the beef, season with salt, and bring to a boil.","Reduce the heat to low, cover the pan, and let the curry simmer for about 1.5–2 hours or until the beef is tender and the flavors meld.","Garnish with fresh coriander leaves and serve hot with steamed rice or naan."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Beef_Curry","country":"India","pageImageChecked":true},{"title":"Cookbook:Sylheti Handesh","name":"Sylheti Handesh","ingredients":["1 cup organic date syrup (traditional), molasses, or sugar","2 cups rice flour","Cooking oil for deep frying"],"steps":["In a mixing bowl, combine the molasses and rice flour. Knead the mixture well until it forms a smooth, pliable dough. If the mixture is too dry, you can add a little water to achieve the desired consistency.","Heat cooking oil in a deep pan over medium-high heat.","Take small portions of the dough and shape them into round or oval discs, about the size of your palm.","Carefully slide the shaped dough into the hot oil and fry until it puffs up and turns golden brown. Be cautious when frying, as the oil will be very hot.","Remove the fried handesh from the oil and place them on paper towels to drain excess oil.","Allow the handesh to cool slightly before serving. They can be enjoyed warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Handesh","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/16/Sylheti_Week.png/960px-Sylheti_Week.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sadidiye","licence":"CC0"},{"title":"Cookbook:Sylheti Fried Rice","name":"Sylheti Fried Rice","ingredients":["2 cups leftover cooked rice (cooked and cooled at least 12 hours in advance)","2 tablespoons vegetable oil","1 onion, finely chopped (optional)","Salt to taste","Fresh cilantro leaves and spearmint for garnish"],"steps":["Heat vegetable oil in a large pan or wok over medium heat.","Add the finely chopped onion and sauté until it turns translucent.","Add the leftover cooked rice to the pan and stir well.","Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal.","Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy.","Once done, remove from heat.","Garnish with fresh cilantro leaves if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/%EA%A0%9B%EA%A0%A4%EA%A0%9E%EA%A0%A3%EA%A0%98_%EA%A0%9C%EA%A0%A3%EA%A0%94.jpg/960px-%EA%A0%9B%EA%A0%A4%EA%A0%9E%EA%A0%A3%EA%A0%98_%EA%A0%9C%EA%A0%A3%EA%A0%94.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AbuSayeed","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sylheti Onion and Rice Fritters","name":"Sylheti Onion and Rice Fritters","ingredients":["2 medium-sized onions, chopped","1 thumb-sized piece of ginger","570 ml boiling water","Salt to taste","Turmeric powder","Panch puran (optional)","300 grams rice flour","120 grams ground rice","Chopped coriander (optional)","Water"],"steps":["Blend the onions, ginger, and garlic, then add them to a saucepan with the boiling water.","Season the mixture with salt and turmeric powder. Optionally incorporate panch puran.","Stir plain flour, rice flour, and/or ground rice into the saucepan, forming a spongy, soft paste.","Once the paste is fully cooked, remove it from the saucepan and let it cool.","Knead the paste on a floured surface until it comes together into a dough.","Flatten or roll out the dough, then cut out pieces.","Deep fry the dough pieces in hot oil, then drain and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Onion_and_Rice_Fritters","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/%EA%A0%8D%EA%A0%A3_%EA%A0%80%EA%A0%9E_%EA%A0%98%EA%A0%A5%EA%A0%98%EA%A0%9E_%EA%A0%9B%EA%A0%A0%EA%A0%A3.jpg/960px-%EA%A0%8D%EA%A0%A3_%EA%A0%80%EA%A0%9E_%EA%A0%98%EA%A0%A5%EA%A0%98%EA%A0%9E_%EA%A0%9B%EA%A0%A0%EA%A0%A3.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"এম আবু সাঈদ","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sylheti Rice Pudding","name":"Sylheti Rice Pudding","ingredients":["1 cup rice","1 cup milk (optional)","1 cup sugar","1 teaspoon cardamom powder","½ cup coconut cubes","¼ cup raisins","Ghee for greasing"],"steps":["Wash the rice and soak it in water for 30 minutes. Drain and set aside.","In a large, heavy-bottomed pot, bring the milk (if using) to a boil.","Add the soaked rice and simmer over low heat, stirring constantly, until the rice is cooked and the mixture thickens. This may take about 1 hour.","Add sugar and cardamom powder, and continue to cook for another 10–15 minutes until the sugar is fully dissolved and the pudding thickens further.","Stir in the grated coconut and raisins.","Remove from heat.","Grease a serving dish with ghee and transfer the rice pudding to the dish.","Allow it to cool and set.","Serve chilled and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Rice_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Syloti_style_kheer.jpg/960px-Syloti_style_kheer.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AbuSayeed","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Sylheti Doner Kebab","name":"Sylheti Doner Kebab","ingredients":["500 g boneless meat (chicken, lamb, or beef), thinly sliced","2 tablespoons yogurt","2 tablespoons vegetable oil","2 cloves garlic, minced","1 small onion, finely chopped","1 teaspoon hatxora","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon ground paprika","Salt to taste","Black pepper to taste","4 pita bread or flatbreads","Sliced vegetables (e.g. lettuce, tomatoes, onions) for serving","Garlic, tomato, and naga sauce (extremely spicy)"],"steps":["In a bowl, combine yogurt, vegetable oil, minced garlic, chopped onion, shatkora, ground cumin, ground coriander, ground paprika, salt, and black pepper. Mix well to create the marinade.","Add the thinly sliced meat to the marinade, ensuring it's coated thoroughly. Cover and refrigerate for at least 1 hour, allowing the flavours to meld.","Preheat your grill or stovetop grill pan over medium-high heat.","Thread the marinated meat onto skewers, creating kebabs.","Grill the kebabs for about 10–15 minutes, turning occasionally, until the meat is cooked through and has a nicely charred exterior.","While the kebabs are cooking, warm the pita bread or flatbreads on the grill.","Once the kebabs are done, remove them from the skewers.","Serve the kebab by placing slices of grilled meat into warmed pita bread or flatbreads. Add sliced vegetables and drizzle with tahini sauce or yogurt-based sauce.","Roll up the bread to encase the filling, and enjoy your sylheti doner kebab!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ASylheti_Doner_Kebab","pageImageChecked":true},{"title":"Cookbook:Tabbouleh II","name":"Tabbouleh II","ingredients":["¼ cup bulgur","Juice of 1 lemon","1 bunch fresh parsley (preferably flat leaf), very finely chopped","½ bunch fresh mint leaves, finely chopped","1 large tomato, diced","1 small onion, chopped","½ tsp salt, or to taste","½ tsp pepper, or to taste","¼ cup olive oil"],"steps":["Place the bulgur in the lemon juice and set aside for 15 minutes.","When the bulgur is soft, mix all the ingredients together, adding the olive oil last.","Toss well, and adjust the lemon juice as desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATabbouleh_II","pageImageChecked":true},{"title":"Cookbook:Tadka Dhal (Spiced Lentil Curry) II","name":"Tadka Dhal (Spiced Lentil Curry) II","steps":["Set the dhal and water in an open pot on moderate heat until quite mushy, adding water if it becomes dry and stirring occasionally. This may take 30 minutes to an hour. A pressure cooker may be used to speed up this part of the process; this should take about 10–12 minutes at 5 psi.","Heat the oil in a pan. Add mustard seed, standing well back (they tend to spatter).","Add cumin seed, fenugreek, curry leaves, green chillies and onions","Wait for the onions to turn translucent. Add garlic and ginger, turn the heat low until the garlic changes to a darker shade. Avoid caramelizing the garlic. Add turmeric, red chilli and asafoetida powder.","Throw in tomatoes, and wait for 2–3 minutes, letting the tomatoes fry in the hot oil. This lets the tomatoes pick up the flavors from the spices and also lets the oil-spice (tadka) mixture cool down, stopping the hot frying process that has chilli powder in it. Pour in the mushy dhal, addding salt to taste.","Simmer until the tomatoes become soft (5–10 minutes), stirring occasionally.","Serve with rice or chapatis."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATadka_Dhal_(Spiced_Lentil_Curry)_II","country":"India","pageImageChecked":true},{"title":"Cookbook:Tahini Goddess Dressing","name":"Tahini Goddess Dressing","ingredients":["1⅓ cup canola oil","⅔ cup water","6 tbsp tahini","6 tbsp cider vinegar","4 tbsp lemon juice","5 tbsp soy sauce","6 cloves garlic","⅛ tsp xanthan gum","2 tbsp sesame seeds, toasted","2 tbsp parsley","2 tbsp chives"],"steps":["In a blender, combine the oil, water, tahini, vinegar, lemon juice, soy sauce, garlic, and xanthan gum. Blend on high for about 2 minutes. You will see a change in the texture of the mixture as the xanthan gum starts to work, producing a very smooth, creamy appearance.","Add the sesame seeds, parsley, and chives. Blend on low, just until mixed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATahini_Goddess_Dressing","pageImageChecked":true},{"title":"Cookbook:Tabbouleh III","name":"Tabbouleh III","ingredients":["½ cup bulghur wheat (fine grind is best, medium grind acceptable)","2 bunches parsley (flat leaf or curly Italian)","1 bunch green onion","At least 2 cups chopped tomatoes","5–6 stalks fresh mint","2–3 lemons, or to taste","Olive oil","Salt","Cucumbers (optional)","Romaine lettuce leaves (garnish and scoopers, optional)","Fresh grape leaves (optional)"],"steps":["Soak the bulghur wheat in at least three times its volume of cold water. Fine grind only needs a half hour of soaking. Medium grind needs longer. Bulghur wheat has already been parboiled before cracking or grinding, so it doesn’t need further cooking to be edible in tabbouli.","Drain bulghur.","Chop the parsley leaves, green onions, mint, tomatoes and cucumbers.","Chop the parsley quite fine, using a knife, not food processor.","Mix veggies and bulghur together. Douse with strained lemon juice. If you are not ready to serve immediately, then cover and hold in a cool place. Do NOT add salt and olive oil until immediately before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATabbouleh_III","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Tabbouleh_before_adding_bulgur.jpg/960px-Tabbouleh_before_adding_bulgur.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fructibus","licence":"CC0"},{"title":"Cookbook:Tacos","name":"Tacos","steps":["If you would like to have 'build-your-own' tacos, dice the optional ingredients your desire as needed and place in separate bowls for use on the table.","Add lots of cumin to the beef. Cumin is the magic ingredient that makes a taco taste like a taco. You may also add a bit of salt, a bit of chili powder and/or diced onion.","Prepare the outside covering:","Pre-made shells can be reheated in the microwave as the package directs.","Plain corn tortillas can be used for soft tacos, although, for soft tacos, either a double layer of corn tortillas or a single layer of flour tortilla works best. The tortillas should be microwaved, covered, in 15+ second stages, flipping between stages, until warm, and kept covered and warm prior to use.","Place hot beef into a hard shell or down the middle of a warm soft tortilla (two for corn). A very simple, and quite authentic, taco would be to then add a sprinkling of finely diced onion and cilantro into the inside of the taco, fold the tortilla over (if soft) and serve with lime quarters for squeezing into the taco. See Tacos de Bistec.","You may also continue on to place cheese onto the beef. The heat of the beef should slightly melt the cheese. You may wish to microwave the taco a bit, especially if the cheese is cold or if you are using low-fat cheese.","Add other toppings as the cook desires.","Serve the tacos with a small or large assortment of items that people can add. Traditionally, in a restaurant, this would amount to only pico de gallo or a hot sauce. However, 'build-your-own' tacos with a good assortment of items to add can add a bit of fun to a gathering or family dinner."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATacos","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/001_Tacos_de_carnitas%2C_carne_asada_y_al_pastor.jpg/960px-001_Tacos_de_carnitas%2C_carne_asada_y_al_pastor.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Larry Miller","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Table Point Boiled Beef and Vegetables (Tafelspitz)","name":"Table Point Boiled Beef and Vegetables (Tafelspitz)","ingredients":["2½ pounds (1200 g) fresh beef brisket, silverside, or sirloin","3 whole cloves garlic, slightly crushed and peeled","3 whole green (freeze dried) or white peppercorns","2 juniper berries (you may substitute with 1 bay leaf)","3 ea. (4 oz / 110 g) whole medium size carrots, peeled and trimmed","1 ea. (2 oz / 55 g) small-medium onion, unpeeled, trimmed, and halved","3 sprigs fresh parsley"],"steps":["Fill a 5-quart (700 ml) Dutch oven with water, season it with salt, and bring to a rolling boil over medium heat.","When the water boils, add meat, garlic, peppercorns, and juniper berries, then cover the pot.","Bring the water to a boil again and add carrots, onion, and parsley. Cover and let everything simmer for 60 minutes.","Turn the meat over, add salt, and let everything cook, covered, for 90 additional minutes.","Switch off the heat, and let the meat steep for 20 minutes.","Remove the meat from the broth and cut meat across the grain when you serve it.","Serve tafelspitz with apfelkren (see notes) and your choice of raw and cooked vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATable_Point_Boiled_Beef_and_Vegetables_(Tafelspitz)","country":"Austria","pageImageChecked":true},{"title":"Cookbook:Taco Meat","name":"Taco Meat","ingredients":["1 pound (about 500 g) ground beef or turkey","1 medium onion, finely chopped (or 1 ½ teaspoons onion powder)","1 medium tomato, chopped (or 1 small can of tomato sauce)","1 teaspoon chili powder (or ⅓ teaspoon each oregano, cumin, garlic powder)","1 teaspoon oregano (ground or leaf)","¼ teaspoon cumin","1 dash (⅛ teaspoon or less) pepper"],"steps":["Brown beef and onion together. Drain grease.","Add the rest of the ingredients to the browned meat.","Stir well.","Heat this mixture thoroughly.","Add more tomato sauce if the mixture is dry.","Cover and simmer for 20 minutes, or less if the mixture begins to dry out."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaco_Meat","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Green_Chile_Chicken_Taco_-_El_Parasol_Santa_Fe_NM.jpg/960px-Green_Chile_Chicken_Taco_-_El_Parasol_Santa_Fe_NM.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eugene Kim","licence":"CC BY 2.0"},{"title":"Cookbook:Tadka Dhal (Spiced Lentil Curry) I","name":"Tadka Dhal (Spiced Lentil Curry) I","ingredients":["4 ea. (400 g) medium onions, chopped as fine as possible","1 small chilli","2 large cloves of garlic, chopped finely or crushed","Ginger (about the same as the garlic in size), finely chopped","250 g split red lentils","3 tins, chopped tomatoes","1 stock cube","Water as necessary","12 whole cardamom pods","1 teaspoon garam masala","1 teaspoon paprika","12 grinds of the black pepper","¼ teaspoon mustard seed","Fresh chilli to taste"],"steps":["Cook the ingredients in the order listed, giving the onions some time before adding everything else.","Put the lid on and cook until the lentils are cooked to your preference."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATadka_Dhal_(Spiced_Lentil_Curry)_I","country":"India","pageImageChecked":true},{"title":"Cookbook:Tahini Yogurt Sauce","name":"Tahini Yogurt Sauce","ingredients":["1 large lemon, juiced","3 tbsp tahini","8 oz (220 g) plain yogurt or soy-based substitute","2 tbsp olive oil","3 cloves garlic, minced"],"steps":["Add lemon juice to bowl or small food processor.","Add remaining ingredients, and process well to combine."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATahini_Yogurt_Sauce","pageImageChecked":true},{"title":"Cookbook:Tahdiq (Crisped Persian Rice)","name":"Tahdiq (Crisped Persian Rice)","ingredients":["2 medium size potatoes","2 cups uncooked basmati rice","⅓ cup vegetable oil","Salt (as desired)","Water"],"steps":["Peel and slice the raw potatoes into ½ inch thick slices.","Rinse and drain rice. Bring 4–5 cups of water to a boil in a 3-quart pot, adding salt if desired. Add rice, and continue to boil the water, stirring occasionally, for about 10 minutes. Check to be sure that the rice doesn't cook completely at this point.","When rice is roughly half cooked, drain into a colander.","Pour ¼ cup of cooking oil into the pot and lay the potato slices in the bottom close together in a single layer. Add a small amount of salt (if desired). Layer the half-cooked, drained rice loosely atop the potatoes.","Place pot on stove over medium high heat for 4–5 minutes or until rice begins to steam.","Lower heat and add 5 tbsp water and 2–3 tbsp oil on top of rice. Cover and let simmer for about ½ hour or until cooked and tender. The higher the heat, the crunchier the tahdig.","Scoop out the rice and use a soft spatula to remove tahdig at bottom, or try to make the contents of the pot come out as an entire cake of rice on the serving dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATahdiq_(Crisped_Persian_Rice)","pageImageChecked":true},{"title":"Cookbook:Tahini Cookies","name":"Tahini Cookies","ingredients":["6 tablespoons tahini","½ cup honey","½ teaspoon ground cinnamon","1½ cups quick-cooking oats","½ cup chopped walnuts"],"steps":["Preheat the oven to 350°F (175°C). Grease cookie sheets.","In a medium bowl, stir together the tahini, honey, and cinnamon.","Mix in walnuts and oats until well blended.","Drop by teaspoonfuls onto the prepared cookie sheets. Cookies should be about 2 inches apart.","Bake for 10 minutes in the preheated oven, or until edges are slightly brown.","Cool on the baking sheet for a few minutes before removing to wire racks to cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATahini_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Tahini_cookies.jpg/960px-Tahini_cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ofer Deshe","licence":"CC BY 2.0"},{"title":"Cookbook:Tagliatelle Bake","name":"Tagliatelle Bake","ingredients":["fresh tagliatelle pasta","5 tablespoons olive oil","1 onion, chopped","½ carrot, chopped","1 stick of celery, chopped","minced beef","1 handful of parsley, chopped","⅜ cup () white wine","tin chopped tomatoes","1¾ cups () grated parmesan cheese","of mozzarella","¾ cup () cream","Nutmeg","A few basil leaves","Salt","Pepper"],"steps":["Preheat the oven to 180°C (160°C convection / 350°F / gas mark 4).","Heat 3 tbsp oil in a large pan. Add the onion, carrot and celery. Cook gently until soft but not coloured.","Add the minced beef and cook until browned, breaking up the mince as much as possible.","Add the parsley. Pour in the white wine and cook for 5 minutes to burn off the alcohol.","Season to taste and add the chopped tomatoes. Cook over a low heat for 30 minutes, stirring occasionally.","Bring a large pan of water to the boil and salt it. Add the pasta and cook following pack instructions or until the pasta is firm to the bite (al dente). Drain the pasta.","Grease an oven dish and thinly cover the bottom with some of the tomato sauce. Fill with half the quantity of the pasta, the diced mozzarella, half of the tomato sauce, half of the cream and cover with half of the grated Parmesan cheese.","Fill the oven dish with another layer of tagliatelle, the remaining mozzarella, the tomato sauce, the cream and cover with Parmesan cheese and some freshly grated nutmeg.","Bake in the oven for about 30 minutes or until the top of the dish is golden. Remove from the oven and leave to cool for a few minutes.","Add a few basil leaves and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATagliatelle_Bake","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Taco Casserole","name":"Taco Casserole","ingredients":["1 pound (450 g) ground beef","1 taco seasoning packet","3 tablespoons chili powder","3 tablespoons garlic powder","8 ounces (225 g) tomato sauce","3 tortillas in bits","3 cups shredded cheese"],"steps":["Brown the ground beef in skillet on medium heat.","Drain the ground beef.","Dump the ground beef back in the skillet.","While on medium heat mix in the taco seasoning, the chili powder, the garlic powder, and the tomato sauce.","Simmer for 5 minutes, stirring occasionally.","Mix the ground beef mixture, tortilla bits, and the cheese together in a casserole dish.","Bake in oven at 375°F (190°C) for 20 minutes.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaco_Casserole","pageImageChecked":true},{"title":"Cookbook:Taco Sauce","name":"Taco Sauce","ingredients":["1 tsp cayenne pepper","2 tsp salt","1½ tbsp chili powder","3 tbsp white vinegar (5% acidity)","1 can (6 ounces) tomato paste","½ tsp granulated garlic","2¼ tsp cornstarch","3 cups water, at room temperature"],"steps":["Heat water until boiling, then add cornstarch, salt, vinegar, chili powder, garlic, and cayenne pepper.","Stir until water boils again, then add rest of ingredients.","Keep stirring until water boils again and the paste breaks up completely.","Reduce heat and simmer for 20–30 minutes uncovered.","For short-term storage, refrigerate for no more than 3 days. To store this for longer than 3 days or to store without a refrigerator, pour into 4-ounce mason jars leaving ¼ inch headspace and process for 20 minutes in a boiling water canner."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaco_Sauce","country":"Mexico","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Salsa_Verde_at_Taco_Bell%2C_Taos_NM.jpg/960px-Salsa_Verde_at_Taco_Bell%2C_Taos_NM.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"John Phelan","licence":"CC BY 4.0"},{"title":"Cookbook:Taboon Bread","name":"Taboon Bread","ingredients":["2 cups all-purpose wheat flour","1 cup whole-wheat flour","1 tsp salt","1 tsp dried yeast","1 tbsp olive oil","Water"],"steps":["Mix the dry ingredients together.","Add olive oil, then gradually knead in enough water to make a dough. Knead for 10 minutes.","Divide the dough into balls, and allow them to rest for an hour until risen.","Sprinkle a flat working surface with flour, and roll the dough balls into flat, circular-shaped patties.","Preheat an oven containing a bed of smooth beach stones to 200°C (400°F). Alternatively, you can place the stones on a tray or pan in the oven.","Place the flat dough upon the stones, and bake for about 8 minutes until it produces bubbles.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaboon_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Taboon_Kufr_Jammal.jpg/960px-Taboon_Kufr_Jammal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Jak assumed (based on copyright claims).","licence":"Public domain"},{"title":"Cookbook:Tabbouleh VI","name":"Tabbouleh VI","ingredients":["1 cup (240 ml) bulgur wheat","2 cups (480 ml) fresh parsley, finely chopped","1 large tomato, diced with seeds discarded","1 cup (240 ml) green onions, chopped","⅓ cup (80 ml) extra virgin olive oil","½ cup (120 ml) fresh lemon juice","1 pinch of salt"],"steps":["Boil 2–3 cups of water","Once water comes to a boil, add bulgur wheat and remove from heat. Let cool.","Drain the bulgur wheat, and mix wheat with all other ingredients.","Refrigerate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATabbouleh_VI","pageImageChecked":true},{"title":"Cookbook:Tabbouleh IV","name":"Tabbouleh IV","ingredients":["1 cup (240 ml) bulgur wheat (#2, medium grind)","1 cup (240 ml) fresh parsley, finely chopped","½ cup (120 ml) fresh mint, finely chopped (do not use dried mint)","1 large tomato, peeled, seeded, and diced","1 cup (240 ml) green onions","1 medium onion, grated on the large side of a box grater","scant ½ cup (100 ml) extra virgin olive oil","½ cup (120 ml) fresh lemon juice","1 pinch of salt","Fresh-ground black pepper"],"steps":["Soak bulgur in water for 15 minutes. Drain and squeeze out as much water as possible.","Chop the green onions, the white portion finely, the tops around medium.","Mix the bulgur, tomato, green onions, grated onion, parsley, and mint in a large bowl.","Whisk the olive oil and lemon juice together and pour over the salad. Season to taste with salt and pepper.","Refrigerate for an hour or so to allow the flavors to meld."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATabbouleh_IV","pageImageChecked":true},{"title":"Cookbook:Taco Soup","name":"Taco Soup","ingredients":["1 pound ground beef or turkey","Vegetable oil","2 cans (29 ounces) diced tomatoes","2 cans (30.5 ounces) corn kernels","2 cans (31 ounces) kidney, black, or pinto beans","1 package (1 ounce / 3 tbsp) taco mix","2 cups water","Shredded Mexican-style cheese (optional)","Tortilla chips (optional)"],"steps":["Heat a heavy skillet or pot over medium-high heat. Add a few tablespoons of vegetable oil, then the ground meat.","Break the meat up into a few large chunks, but otherwise leave it alone until it has cooked and developed some color.","Continue gradually breaking up the meat, letting it rest and brown undisturbed in between.","Remove the meat from the heat, and let the excess fat drain away.","In stock pot, combine the tomatoes, corn, beans, taco mix, water, and meat.","Bring to a boil, stirring continuously to prevent sticking. Let simmer for 15 minutes.","Ladle into bowls, and enjoy with cheese and chips if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaco_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Taco_soup.jpg/960px-Taco_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Collin Harvey","licence":"CC BY 2.0"},{"title":"Cookbook:Tarbes Salad","name":"Tarbes Salad","steps":["Cut the onion into half moons and brown it in a bit of olive oil. Make it nice and crispy. Once it's done, put it aside in a bowl and squirt a bit of lemon juice on it.","As the onion is cooking, wash the lettuce thoroughly. Soak it several times. Nothing is worse than gritty lettuce in a salad. Break the lettuce into bite-size pieces and drop them in your spinner under running water. Once it's washed, spin it until it's dry. Wet lettuce will dilute the dressing.","Once the lettuce is dry, put it in a bowl. Add the onions, walnuts, orange and cheese.","To make the dressing, just mix the ingredients in a jar and give them a good shake.","Toss everything together in a big bowl and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATarbes_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a1/Tarbes_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Leland at en.wikibooks","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tarator (Bulgarian Cucumber Soup)","name":"Tarator (Bulgarian Cucumber Soup)","ingredients":["500 g plain yogurt","1 cup (240 ml) water","1–2 cucumbers, diced (diced is far better than grated, although at many restaurants they grate them)","A couple of spoonfuls chopped dill","Salt, to taste","Vinegar, to taste","Oil, to taste","A couple of spoonfuls chopped walnuts (optional)"],"steps":["Mix all the ingredients, using enough water so the soup is about the consistency of milk","Serve cold in a soup dish, adding a couple ice cubes if it's not cold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATarator_(Bulgarian_Cucumber_Soup)","country":"Bulgaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Tarator_%28Bulgarian_cold_soup%29.jpg/960px-Tarator_%28Bulgarian_cold_soup%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gillgaramond","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tapenade","name":"Tapenade","ingredients":["6 cured anchovies","1 tablespoon capers, rinsed and drained","1 cup (240 ml) pitted black olives","Extra-virgin olive oil"],"steps":["Blend the anchovies, capers and olives. For this a blender is better than the traditional mortar and pestle.","Mix in a few tablespoons olive oil until smooth.","Serve on toast as an amuse-bouche, or with boiled eggs, with goat cheese and roasted peppers, or on potato gnocchi."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATapenade","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Tapenade_01.jpg/960px-Tapenade_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tangerine Jelly","name":"Tangerine Jelly","ingredients":["1 dozen big tangerines","2 kg sugar","2 litres water","6 limes"],"steps":["Cut the tangerines into small pieces, leaving the peel, but removing the seeds.","Add the water, and let sit until the next day.","Boil the mixture until the fruit is very soft.","Add the sugar, and leave cooking until the jelly is firm when dripped on a cold plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATangerine_Jelly","country":"Brazil","pageImageChecked":true},{"title":"Cookbook:Tamil Spice Mix (Milagai Podi)","name":"Tamil Spice Mix (Milagai Podi)","ingredients":["2 spoons red chile powder","1 pinch salt","1 pinch ground turmeric","3 garlic cloves, crushed","3 spoons ghee, melted"],"steps":["Mix all ingredients","Let sit 3 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATamil_Spice_Mix_(Milagai_Podi)","country":"India","pageImageChecked":true},{"title":"Cookbook:Tapai Ketan (Indonesian Fermented Sticky Rice)","name":"Tapai Ketan (Indonesian Fermented Sticky Rice)","ingredients":["2 cups glutinous rice (sticky rice)","4 cups water","1 cake of ragi tapai (see notes)","A couple of drops of pandan paste for color (optional)"],"steps":["Rinse the rice and cook it in the water, unsalted. If adding pandan paste, add it now. The absorption method is usually easiest: bring the water to boiling point with the rice in it, then put the lid on the pot and turn the heat down to lowest possible setting and simmer for 15 minutes.","Allow rice to cool down to about 30°C (86°F). To help it cool down faster, sit the pot in a basin of cold water.","Crumble the cake of ragi tapai over the rice and mix in well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATapai_Ketan_(Indonesian_Fermented_Sticky_Rice)","country":"Indonesia","pageImageChecked":true},{"title":"Cookbook:Tandoori Masala","name":"Tandoori Masala","ingredients":["1 tablespoon fenugreek seeds or methi","½ teaspoon onion seeds","½ teaspoon salt","1 teaspoon hot masala or garam masala","½ teaspoon turmeric powder or haldi","½ teaspoon curry powder","½ teaspoon coriander powder","½ teaspoon cumin powder","¼ teaspoon chile powder or mirchi","1½ teaspoons paprika","4 garlic cloves, peeled and cleaned","2 tablespoons vegetable oil","1 thumb-sized piece fresh ginger","2 jalapeño peppers (seeds and all)","1 bunch fresh cilantro, washed, long stems cut off","¼ cup lemon juice","1 cup plain yogurt (yogurt hung in cheesecloth to remove excess liquid works best)"],"steps":["Toast the fenugreek and onion seeds first by heating and tossing in a sauté pan for several minutes. Grind them together using a mortar and pestle or spice grinder.","In a food processor, blend fenugreek and onion seeds with the salt, garam masala, turmeric, curry powder, coriander powder, cumin, chili powder, paprika, garlic, vegetable oil, ginger, jalapeños, cilantro and lemon juice until all the ingredients become a smooth paste.","Spoon the mixture into a large mixing bowl and stir in the yogurt.","Marinate meat or fish for 8 hours (or bathe first in white distilled vinegar for shorter marination time). Tofu, vegetables or paneer can be tossed into the marinade just before grilling. Use the marinade to baste over the grill."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATandoori_Masala","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Roti_with_Tandoori_Chicken.jpg/960px-Roti_with_Tandoori_Chicken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Charlie4404","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tarhana (Turkish Yogurt Soup)","name":"Tarhana (Turkish Yogurt Soup)","steps":["Dissolve the sugar in the tepid water and sprinkle the dried yeast on top. Allow to soften 5 minutes or so and stir.","Blanche, peel, and seed the tomatoes. Peel and roughly chop the onions. Remove the stem, seeds and membrane from the green peppers and cut roughly.","In a blender or food processor, purée the tomatoes, onion, green pepper and yogurt in batches.","To make tarhana soup, mix 1 cup of the dried dough mix with 3 cups of water or meat stock. Mix with a wooden spoon until softened. Add more water or stock to make a thickish soup with a creamy consistency. Add 2 tablespoons of tomato paste and cook for 15–20 minutes. Pour into bowls and garnish with croûtons, parsley, or paprika-infused butter or olive oil, if desired.","Serve with Turkish bread or a crisp baguette."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATarhana_(Turkish_Yogurt_Soup)","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Tandoori Tofu","name":"Tandoori Tofu","ingredients":["1 block firm or extra-firm tofu","2–3 tablespoons yogurt","tomato sauce or tomato paste","2 tablespoons olive oil or canola oil","Preferred seasonings (suggested seasonings: turmeric, pepper, hot sauce, salt)"],"steps":["Cut tofu into 2.5 cm (1-inch) cubes.","Spread out the tofu on a cookie sheet and bake for 20–25 minutes at . This releases the extra water from the tofu and dries it out to be able to absorb the marinade.","Mix the spices, tomato sauce, yogurt, and oil in a bowl.","Let the tofu marinate well (about 8 hours) in this mixture, preferably in the refrigerator.","After marinating, thread the tofu onto skewers and grill it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATandoori_Tofu","country":"India","pageImageChecked":true},{"title":"Cookbook:Tangy Lemon Battered Fried Chicken","name":"Tangy Lemon Battered Fried Chicken","ingredients":["1 tbsp smoked paprika","1 tbsp salt","1 tbsp black pepper","1 tsp granulated garlic","1 tsp ground ginger","1 tbsp cayenne pepper","2 ea. chicken thighs, legs, and boneless breasts","Freshly-squeezed lemon juice","Cornmeal as needed for dredging","16 ounces vegetable shortening"],"steps":["Combine paprika, salt, pepper, granulated garlic, ginger, and cayenne.","Moisten chicken with lemon juice and coat with seasoning mixture.","Dredge chicken in cornmeal and let rest 2–3 minutes only.","Melt shortening in a large cast iron skillet; heat to 350°F, watching carefully to prevent burning.","Place legs and breasts around the edges, then place thighs in the center.","Fry for 12 minutes, then flip to the other side and fry another 12 minutes.","Drain on a cooling or oven rack. Please don't use paper towels, which will make your chicken greasy.","Sprinkle with black pepper; serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATangy_Lemon_Battered_Fried_Chicken","pageImageChecked":true},{"title":"Cookbook:Tangy Lemon Mousse","name":"Tangy Lemon Mousse","ingredients":["½ cup freshly-squeezed lemon juice","2 tsp finely-grated lemon zest","1 cup white granulated sugar","¼ cup pasteurized egg product, or 2 pasteurized egg yolks, beaten","1 pinch of salt","¼ cup butter, melted","2 cups heavy cream, whipped to soft peaks"],"steps":["Combine all ingredients except for whipped cream.","Gently fold in the whipped cream.","Refrigerate for 20 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATangy_Lemon_Mousse","pageImageChecked":true},{"title":"Cookbook:Tangy Fried Shrimp","name":"Tangy Fried Shrimp","ingredients":["3 pounds peeled deveined jumbo shrimp","Flour","Juice of 4 lemons","3 quarts frying oil","3 tbsp salt","3 tbsp freshly-ground black pepper","2 tbsp cayenne pepper"],"steps":["Dredge shrimp in the flour, then dip in lemon juice, then dredge in flour again. Set aside.","Heat oil to 375°F. Fry shrimp, 6 at a time, for 2 minutes or until deeply browned and cooked through. Drain on a wire rack and repeat with remaining shrimp.","Once all shrimp have been fried, sprinkle with seasonings and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATangy_Fried_Shrimp","pageImageChecked":true},{"title":"Cookbook:Tamate Ka Kut (Hyderabadi Tomato Curry)","name":"Tamate Ka Kut (Hyderabadi Tomato Curry)","ingredients":["10 large, ripe tomatoes, washed and quartered","⅓ cup besan/gram flour","1½ tsp salt","1½ tsp red chilli powder","1 tsp roasted cumin seed powder","1 tsp roasted coriander seed powder","2 tbsp oil","1 tsp cumin seeds (zeera)","8 curry leaves (karyapaak)","2 whole garlic clove (lahsun), crushed","2 dried red chillies, each split into two","1 cup fresh cilantro (kothmir), finely chopped","Fresh mint (pudina)","1 dollop heavy cream (optional)","4 hard boiled eggs"],"steps":["Put the quartered tomato pieces in a large non-stick saucepan on medium low heat. Add a cup of water to it, mix, and cover with the lid. Let it cook till the tomatoes are mushy and soft, giving it a stir every once in a while. Let it cool.","Once cooled, pour the tomatoes into a blender container and add the gram flour. Blend until puréed. If you are using canned crushed tomato, add the gram flour to it and mix well.","Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the leftover seeds and skin in the strainer. Add 2 cups water to it and let it simmer.","Pour oil into a small frying pan at medium heat and add the cumin seeds, whole red chillies, garlic pod, and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.","Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder.","Make light slits on all 4 sides of the eggs, making sure the slits are just on the surface and not deep into the yolk. Add these to the simmering tomato sauce. Cook the tomato sauce until the raw smell of the gram flour is gone, about 30 minutes. Keep stirring it occasionally.","Stir in the chopped cilantro and mint just before serving.","Pour it into a warm bowl and serve it warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATamate_Ka_Kut_(Hyderabadi_Tomato_Curry)","country":"India","pageImageChecked":true},{"title":"Cookbook:Tapioca Pudding","name":"Tapioca Pudding","ingredients":["2 cups pearls of tapioca","3 cups cow's milk or coconut milk (depending on desired consistency), cold","⅛–⅓ cup white sugar","1–2 eggs, separated","Salt to taste","Vanilla extract"],"steps":["Soak the tapioca pearls soaking in the cold milk for several hours to overnight.","Bring the milk, hydrated tapioca, and sugar to very slow boil. Stir constantly for 20 minutes or until pearls are uniformly translucent.","Whip the egg whites until fluffy.","Whip the egg yolks until pale, then mix them into the pudding. Cook for another minute, vigorously stirring.","Remove pudding from heat. Mix in salt, then thoroughly fold in whipped egg whites and vanilla.","Serve hot or chilled, by itself, or as a topping."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATapioca_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Tapioca_pudding-3.jpg/960px-Tapioca_pudding-3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tamina (Algerian Semolina Honey Dessert)","name":"Tamina (Algerian Semolina Honey Dessert)","ingredients":["500 g semolina (medium-grind)","250 g melted butter","250 g honey","1 tbsp orange blossom water (mazhar)","Ground cinnamon (for decoration)","Dragées or almonds (for final decoration)"],"steps":["Toast the semolina in a frying pan or in a cast iron dish until it takes on a nice golden color. Remove from the heat, and let it completely cool down.","Melt the butter and honey in a saucepan, and add orange blossom water.","Gradually add the cooled semolina while mixing.","Cook for 3–5 minutes while stirring to combine everything well.","Pour the tamina on a plate without waiting too long, and even out the surface.","Sprinkle with cinnamon and garnish with almonds or dragées.","Let cool and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATamina_(Algerian_Semolina_Honey_Dessert)","country":"Algeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Tamena.jpg/960px-Tamena.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amekinfo","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Tanzanian Sweet Fried Spaghetti","name":"Tanzanian Sweet Fried Spaghetti","ingredients":["Oil","1 pound uncooked spaghetti","3 cups water","¾ cup sugar","Ground cardamom to taste","1 pinch salt","Dried raisins (optional)"],"steps":["Heat a few tablespoons of oil in a frying pan.","Add the spaghetti and fry it until golden.","Add the water, sugar, cardamom, salt, and raisins.","Cover the pan and cook until the pasta has absorbed the water, stirring occasionally. If necessary, add more water.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATanzanian_Sweet_Fried_Spaghetti","country":"Tanzania","pageImageChecked":true},{"title":"Cookbook:Tapalapa (Gambian Bread)","name":"Tapalapa (Gambian Bread)","ingredients":["500 g all-purpose flour","2 teaspoons instant yeast","1 teaspoon salt","2 tablespoons sugar","2 tablespoons vegetable oil","300 ml warm water"],"steps":["In a mixing bowl, combine the all-purpose flour, instant yeast, salt, and sugar. Mix well to evenly distribute the dry ingredients.","Make a well in the center of the dry ingredients and pour in the vegetable oil and warm water. Use a whisk or fork to gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms.","Transfer the dough onto a clean, lightly floured surface. Knead the dough for about 10–15 minutes, or until it becomes smooth, elastic, and slightly sticky. Add more flour if needed to prevent sticking, but avoid adding too much to keep the bread light and soft.","Shape the dough into a ball, place it back into the mixing bowl, and cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm, draft-free place for about 1–2 hours, or until it doubles in size.","Preheat your oven to 200°C (400°F).","Once the dough has risen, gently punch it down to release the air.","Transfer the dough onto a lightly floured surface and divide it into equal-sized portions, depending on the desired size of your bread loaves or rolls. Shape each portion into a round or oval loaf, or roll them into individual bread rolls.","Place the shaped dough onto a baking sheet or baking tray lined with parchment paper.","Place the baking sheet or tray with the shaped dough into the preheated oven. Bake for about 20–25 minutes, or until the bread has turned golden brown and sounds hollow when tapped on the bottom.","Remove the bread from the oven and let it cool on a wire rack before slicing or serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATapalapa_(Gambian_Bread)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:Tajine bil Samak (Libyan Fish Tajine)","name":"Tajine bil Samak (Libyan Fish Tajine)","ingredients":["2 tablespoons olive oil","1 onion, finely chopped","2 cloves of garlic, minced","4–6 fish fillets (such as cod, haddock, or tilapia)","2 tomatoes, diced","1 tablespoon tomato paste","1 teaspoon ground cumin","1 teaspoon ground paprika","½ teaspoon ground cayenne pepper (adjust according to spice preference)","½ teaspoon ground coriander","½ teaspoon ground caraway seeds","Salt to taste","Pepper, to taste","1 cup water","Fresh parsley or cilantro, chopped, for garnish"],"steps":["Heat the olive oil in the tajine over medium heat.","Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.","Place the fish fillets in the tajine, and cook for a few minutes on each side until lightly browned. Remove the fish fillets from the tajine or skillet and set them aside.","In the same tajine or skillet, add the diced tomatoes and tomato paste. Stir well to combine.","Add the ground cumin, paprika, cayenne pepper, coriander, salt, and pepper. Mix the spices into the tomato mixture. Pour in the water and stir until the sauce is well combined.","Return the fish fillets to the tajine, nestling them into the sauce.","Cover the tajine with a lid and let the fish simmer in the sauce for about 10–15 minutes, or until the fish is cooked through and flakes easily with a fork.","Remove the tajine from the heat.","Sprinkle chopped parsley or cilantro on top for garnish.","Serve the hot, accompanied by rice or bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATajine_bil_Samak_(Libyan_Fish_Tajine)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Tajine_marocain.jpg/960px-Tajine_marocain.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bawdeep2010","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tahu Gejrot","name":"Tahu Gejrot","ingredients":["12 red or green bird's eye chiles","3 cloves garlic","4 shallots","100 g palm sugar, thinly sliced","3 ea. tamarind pods","300 ml water","15 pieces of Sumedang tofu or tofu pong","4 tbsp kecap manis","Salt to taste"],"steps":["Grind the chiles, garlic, and shallots together, then set aside.","Combine the palm sugar, tamarind, and water in a saucepan. Boil the mixture until all the ingredients dissolve and form a syrup.","Pour the syrup over the ground chile mixture. Mix well until evenly combined.","Cut the tofu diagonally, then press lightly until the center of the tofu is slightly crushed.","Arrange the tofu on a plate, then drizzle with the spicy and sweet sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATahu_Gejrot","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/%22%2Barya%2B%22_tahu_gejrot_tanpa_cabai_bawang_2020.jpg/960px-%22%2Barya%2B%22_tahu_gejrot_tanpa_cabai_bawang_2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aris riyanto","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tall Quiche Shell","name":"Tall Quiche Shell","ingredients":["2 cups all-purpose flour (you can use whole grain, but softer wheat is better here)","8 oz chilled unsalted butter, cut into ¼ inch cubes","1 tsp kosher salt","⅓ cup ice water"],"steps":["Combine the salt and half the flour in the bowl of a stand mixer fitted with the paddle attachment.","Add the butter, and mix on medium speed until the butter blends into the flour.","Add the rest of the flour, and mix for a few seconds on low speed.","Add the ice water and mix just until blended. You don't want to develop gluten here—you just want nice butter layers.","Remove the dough from the mixer. If desired, make a few random folds of it with your hand, not kneading but creating some layers that might flake during baking.","Pat dough into an 8 inch disk, wrap in tightly in plastic wrap, and chill in the fridge for at least 1 hour.","Line a baking sheet with parchment paper and put the quiche ring on top","Roll out the dough evenly until it's 14 inches in diameter and about 3/16 inch thick. A thinner shell can be done, but it will tear more easily, and patching tears is tricky. You can generously dust with flour as you're rolling.","Cover with plastic wrap and chill in the fridge for at least an hour.","Preheat oven to 375 °F.","Line the shell with parchment paper, and fill with baking beans or anything heavy to weigh it down, like uncooked rice. If you use baking beans, it takes a lot, so you can put fewer beans in the middle and push them up against the sides.","Bake for 30–35 minutes until the parts of the crust that are showing on the outside are nice and golden brown.","Remove the parchment and weights, and patch any tears in the shell with the reserved dough from before. Be careful not to burn yourself on the hot ring.","Bake for another 15–20 minutes until the bottom is golden brown as well. Here, you can patch again, but take time to smooth the new dough into the dough below it or the patch won't hold very well.","Cool completely, and use as directed in your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATall_Quiche_Shell","pageImageChecked":true},{"title":"Cookbook:Tartiflette","name":"Tartiflette","ingredients":["1¾ pounds Yukon Gold potatoes (5 or 6 medium-sized ones, all the same size) or waxy boiling potatoes","5–6 ounces slab bacon or salt pork, cut into lardons about 1 x ¼ x ¼ inch","2 tablespoons butter","1 ea. (about 6 ounces) medium onion, finely chopped","¼ cup dry white wine or dry vermouth","6 tablespoons (¼ cup plus 2 tablespoons) heavy cream","½ tsp salt, or to taste","Pepper, to taste","½ pound reblochon cheese"],"steps":["Boil potatoes in their skins for exactly 20 minutes, until they&#8217;re just beginning to get tender. Do not overcook! Rinse with cold water to stop the cooking.","While still warm, peel the potatoes with your fingers, then use a large, very sharp knife to cut them into slices about ⅓-inch thick. Then cut the slices into rough cubes.","While the potatoes are cooking, slice the slab bacon or salt pork into slices about ¼-inch thick. Then cut into lardons about ¼-inch across.","Melt the butter in a large sauté pan, then cook the lardons over medium-high heat until crisp and golden brown. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.","Preheat the oven to 350 °F.","Cook the onions in the bacon fat over medium heat, stirring often, until wilted and slightly golden. Drain in a strainer, pressing with a spoon to remove as much fat as possible, and leave them there.","Pour off the fat in the pan, return the bacon and onions, and add the wine. Cook over high heat until the wine is nearly evaporated.","Add the diced potatoes and cook for a minute or so, stirring constantly until all the ingredients are well mixed together.","Add the cream and salt and pepper to taste. Try using a little more salt than you might think is necessary, at least ½ teaspoon. Stir all the ingredients together for a minute.","Lightly butter the inside of an 10–11-inch earthenware baking dish. Add the potato mixture and smooth the surface.","Cut the Reblochon in two down across the top so that you have two pieces in the shape of a half-moon. Put one of the pieces away for another use. Use a sharp knife to lightly score the crust of the remaining half-cheese about every inch, including its side. Then, carefully slice horizontally through its center so that you now have two half-moon pieces.","Place the two pieces of cheese crust-side-up on top of the potatoes so that they form a circular cheese again.","Cover the dish tightly with aluminum foil and bake in the center of the oven for 1 hour.","Remove the foil and stir the cheese, including the crust, into the potatoes, mixing well.","Place 5–6 inches under the broiler and cook until golden brown on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATartiflette","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Une_tartiflette_sortie_du_four.jpg/960px-Une_tartiflette_sortie_du_four.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"Cookbook:Tater Tot Casserole","name":"Tater Tot Casserole","ingredients":["1–2 pounds (0.45–0.91 kg) ground beef","1 can cream of mushroom soup or cream of chicken soup","½ bag of tater tots (approximately)"],"steps":["Brown hamburger and drain.","Mix in cream of mushroom or cream of chicken soup.","Put mixture in casserole dish and cover the top with one layer of tater tots.","Bake at for 1 hour or until done."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATater_Tot_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Flag_of_Minnesota_with_Tater_tot_hotdish_on_field.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Myotus","licence":"CC0"},{"title":"Cookbook:Tempura","name":"Tempura","ingredients":["1 egg","1 cup ice cold water","1 cup all-purpose flour","Oil for deep-frying (peanut oil is best)","Meat, vegetables, or seafood"],"steps":["Heat oil in a deep pan to 340–350°F (~171–176°C).","Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.","Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.","Dip meat or vegetables briefly in the batter, and fry until brown.","Remove from the oil and drain.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATempura","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/KISU_no_TEMPURA_or_Sillaginidae_Sand_Borer_Tempura_2021.jpg/960px-KISU_no_TEMPURA_or_Sillaginidae_Sand_Borer_Tempura_2021.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ウィキ太郎(WikiTaro)","licence":"CC0"},{"title":"Cookbook:Tea Eggs","name":"Tea Eggs","ingredients":["6 chicken eggs","4 cups water","3 tbsp Jasmine green tea leaves","¼ tbsp dark soy sauce","½ tsp minced ginger","½ tsp minced garlic"],"steps":["Bring water and spices to a boil.","Add eggs, and boil for 3 minutes.","Remove eggs from the liquid and roll them gently on a hard surface to crack the shell all over.","Return the eggs to the pot of liquid, reduce to a simmer, and simmer for 1 hour.","Reduce to low heat and allow eggs to sit in brine until served."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATea_Eggs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Tea_eggs_ez.jpg/960px-Tea_eggs_ez.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dllu","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tartar Sauce","name":"Tartar Sauce","ingredients":["10 ounces (280 g) mayonnaise","2 ¼ ounces (65 ml) ketchup","2 ounces (55 ml) mustard","2 ounces (55 ml) sweet pickle relish or finely chopped sweet pickles","¼ teaspoon garlic salt","½ teaspoon celery salt"],"steps":["Place the mayonnaise in mixing bowl, and whip it until smooth.","Mix in the other ingredients"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATartar_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Tartar_Sauce.jpg/960px-Tartar_Sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Tempoyak (Fermented Durian)","name":"Tempoyak (Fermented Durian)","ingredients":["2 large durian fruit, flesh removed and seeds discarded","4 tablespoons salt"],"steps":["Place the durian flesh in a clean jar. Add salt, then beat the mixture until it becomes soft and creamy.","Close the jar tightly and leave it to ferment for 1 week.","The fermented durian can be kept in the refrigerator for up to a year."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATempoyak_(Fermented_Durian)","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d0/Tempoyak.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"bingregory from Kuching, Malaysia","licence":"CC BY 2.0"},{"title":"Cookbook:Tequeños (Venezuelan Breaded Cheese Sticks)","name":"Tequeños (Venezuelan Breaded Cheese Sticks)","ingredients":["1 kg flour","1 cup vegetable oil","1 egg","1 teaspoon salt","1 teaspoon sugar","1 kg white soft cheese"],"steps":["Mix the flour, oil, egg, salt and sugar in a bowl to make a dough.","While kneading, add 1–2 tablespoons water. Keep kneading until it does not stick to your hands.","Let the dough rest for 1–2 hours.","While the dough is resting, cut the cheese into finger-like strips, roughly 1 x 1 x 7 cm (½ x ½ x 3 inches).","After the dough has rested, shape it into palm sized balls.","Roll them out until they are ½ cm (¼–0.125 inch) thick.","Cut the rolled-out dough into long strips that are 1½ cm (¾ inch) wide.","Wrap the cheese strips with the dough strips.","Make sure you cover all the cheese and seal it inside the dough, because otherwise the cheese will leak out of the dough when frying.","After you have wrapped the cheese in dough, dust the raw tequeños with flour and deep fry them in hot oil until golden.","Serve with guasacaca, in either its mild (green) or spicy (red) formats."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATeque%C3%B1os_(Venezuelan_Breaded_Cheese_Sticks)","country":"Venezuela","pageImageChecked":true},{"title":"Cookbook:Tattie Scones","name":"Tattie Scones","ingredients":["1 kg floury potatoes (e.g. Yukon gold)","Butter","Salt and pepper","Flour"],"steps":["Cook potatoes in salted boiling water until tender, drain them well and put them back into the hot pot to dry them out a bit.","Mash them well with lots of butter and salt and pepper, but no milk or other liquid. Let them cool.","When the potatoes are cold, stir in flour and a little more melted butter to make a smooth dough. Roll out to a thickness of about 5 mm, and cut into 3-inch (7.5 cm) wedges.","Cook in a lightly-buttered frying pan until golden, about 1–2 minutes a side.","Serve the potato scones right away with cold butter to spread on top, or store them in the fridge until you want to use them, reheating them in a well-buttered frying pan.","Some people are content to eat them cold with butter, or heat them in a toaster for buttering. They also freeze very, very well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATattie_Scones","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Potato_scone_with_vegetable_bake.jpg/960px-Potato_scone_with_vegetable_bake.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Colin","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Tarte Tatin","name":"Tarte Tatin","ingredients":["1 cup white granulated sugar","4 tablespoons butter (see notes)","¼ cup water","5 Golden Delicious apples, peeled, cored and quartered","1 pastry dough recipe"],"steps":["Preheat oven to 400°F.","Place sugar, butter and water in a stovetop/oven-safe tarte dish over medium-high heat. Cook until mixture becomes golden brown and bubbly.","Remove from heat and allow mixture to cool to room temperature in the tarte dish.","When caramel mixture has cooled, arrange the apple quarters on their sides in the mixture.","Roll the pastry dough out to a thickness of about ½ inch and a diameter large enough to cover the tarte dish.","Place dough on top of the tarte, then trim and discard the edges.","Bake tarte for 40 minutes.","Allow to cool in the tarte dish for 15 minutes before inverting onto a serving platter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATarte_Tatin","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Closeup_of_tarte_tatin_%2813513714244%29.jpg/960px-Closeup_of_tarte_tatin_%2813513714244%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Franck Chicot from Nantes, France","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Taro Fish","name":"Taro Fish","ingredients":["1 small taro","2 sheets nori","1 tsp preserved black beans","2-inch piece of ginger","1 green pepper","2 spring onions","1 tsp vegetable stock powder","2 tbsp Shaoxing rice wine","Vegetable oil"],"steps":["Peel and chop taro into 1-inch chunks. Steam until soft.","Meanwhile soak black beans in a little water.","Mash taro with the vegetable stock powder.","Place 2 sheets of nori on the bench, moistening one to join them together.","Place the mashed taro mixture in the centre of the sheets and roll the nori sheets over the top.","Cut the nori at one end to resemble fish fins.","Slice green pepper, ginger and spring onions into thin strips and stir fry for a few minutes.","Add the Shaoxing wine and black beans.","Make cuts halfway through the taro fish at about 1 inch intervals and pour the sauce over it.","Serve on a platter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATaro_Fish","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/%E5%AE%A2%E5%AE%B6%E8%8A%8B%E5%A4%B4%E6%89%A3%E8%82%89_Hakka_Taro_Pork_-_Jade_Kingdom.jpg/960px-%E5%AE%A2%E5%AE%B6%E8%8A%8B%E5%A4%B4%E6%89%A3%E8%82%89_Hakka_Taro_Pork_-_Jade_Kingdom.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tempe Mendoan I","name":"Tempe Mendoan I","ingredients":["100 g rice flour","1 tbsp wheat flour","2 cloves of garlic","1 piece shallot, ground","1 tsp coriander, ground","¼ tsp white pepper, ground","2 tsp salt","125 ml water","2 pieces green onion, thinly sliced","300 g tempeh, size 10&times;15 cm","½ ml cooking oil"],"steps":["Combine rice flour, wheat flour, garlic, shallot, coriander, pepper, salt, water, and green onion to make a thin batter.","Dip each piece of tempeh into the batter, and coat entirely.","Warm the oil in a frying pan, and put it on the stove until hot. Put each piece of coated tempeh into hot oil.","Fry the tempeh until hardened and well done. Don't wait until it becomes yellow and crispy.","Remove the tempeh from the oil, letting the oil drip from the tempeh so that there is not much oil on it.","Serve tempeh with soy bean sauce and sliced small chilies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATempe_Mendoan_I","country":"Indonesia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Tempe_mendoan_sambal_kecap.jpg/960px-Tempe_mendoan_sambal_kecap.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Irhanz","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tekka (Japanese Root Vegetables in Miso)","name":"Tekka (Japanese Root Vegetables in Miso)","ingredients":["½ cup roasted sesame oil","⅔ cup chopped greater burdock root","½ teaspoon freshly grated ginger","⅔ cup chopped lotus root","½ cup hatcho miso","⅔ cup chopped carrots"],"steps":["Heat a pan and pour in the sesame oil.","Add the greater burdock root, and stir-fry for a few minutes.","Add the carrots and the lotus root and stir-fry for a few minutes.","Add miso and ginger. Turn down the heat and allow to cook over a low heat for 4 hours.","Stir frequently until all water has evaporated and until the mixture appears dry and dark.","Allow to cool and keep in a glass jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATekka_(Japanese_Root_Vegetables_in_Miso)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Tekka_Place%2C_Singapore_%2801%29.jpg/960px-Tekka_Place%2C_Singapore_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Moheen Reeyad","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tempura Baked Halibut with Cilantro Aioli","name":"Tempura Baked Halibut with Cilantro Aioli","steps":["Whisk the egg in a medium bowl. Add very cold ice water.","Add flour. Mix, but not too much.","Spray a baking pan with nonstick canola cooking spray.","Dip the fish in the batter and place in the prepared pan.","Bake the fish in a 350°F oven for 20 minutes or until slightly golden.","In small bowl, whisk in mayonnaise, olive oil, garlic, cilantro, lemon juice and black pepper for aioli.","Serve and enjoy"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATempura_Baked_Halibut_with_Cilantro_Aioli","pageImageChecked":true},{"title":"Cookbook:Tembleque (Puerto Rican Coconut Pudding)","name":"Tembleque (Puerto Rican Coconut Pudding)","ingredients":["1 can (16 oz) of coconut milk","1 can (16 oz) of coconut cream","½ cup heavy whipping cream","¼ cup cornstarch or rice flour","½ tsp orange blossom water (optional)","¾ cup white granulated sugar","1 pinch salt","Ground cinnamon for garnish"],"steps":["Put sugar, coconut milk, coconut cream, and. salt, into a saucepan. Cook until sugar devolves and the milk starts to simmer.","Mix 3 tablespoons or more of cold heavy whipping cream into the corn starch. Whip until all the cornstarch is diluted but still thick. You want a smooth thick paste with no lumps.","When milk starts to simmer, add the remaining heavy whipping cream and cornstarch mixture into the saucepan.","Keep the heat on low and stir constantly until the pudding thickens.","Pour into pudding cups or small bowls.","Cool in the fridge for 2 hours.","To serve, flip the pudding bowls onto a plate to remove the pudding, then sprinkle cinnamon on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATembleque_(Puerto_Rican_Coconut_Pudding)","country":"Puerto Rico","pageImageChecked":true},{"title":"Cookbook:Tegabino Shiro (Ethiopian Spiced Chickpea Dip)","name":"Tegabino Shiro (Ethiopian Spiced Chickpea Dip)","ingredients":["1 cup chickpea flour","3 cups water","2 tablespoons vegetable oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 tablespoon grated ginger","2 tablespoons berbere spice blend","1 teaspoon paprika","½ teaspoon cayenne pepper, or to taste","Salt, to taste","Fresh parsley or cilantro, chopped, for garnish"],"steps":["In a medium-sized saucepan, whisk together the chickpea flour and water until well combined, ensuring there are no lumps.","Place the saucepan over medium heat and cook the mixture, stirring continuously, until it thickens to a smooth consistency. This usually takes about 10–15 minutes.","In a separate pan, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent.","Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.","Add the berbere spice blend, paprika, cayenne pepper, and salt to the pan. Mix well to coat the onions, garlic, and ginger with the spices.","Transfer the spiced onion mixture to the thickened chickpea flour mixture and stir well to combine all the flavors. Continue cooking for another 5 minutes, stirring occasionally to prevent sticking.","Taste and adjust the seasoning with salt and cayenne pepper according to your preference.","Remove the saucepan from the heat and let cool slightly. Garnish with freshly chopped parsley or cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATegabino_Shiro_(Ethiopian_Spiced_Chickpea_Dip)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Tchakpolo (Togolese Meat and Vegetable Stew)","name":"Tchakpolo (Togolese Meat and Vegetable Stew)","ingredients":["2 tablespoons vegetable oil","2 onions, finely chopped","3 cloves of garlic, minced","500 grams meat (beef, goat, or chicken), cut into chunks","2 tomatoes, diced","2 bell peppers (any color), diced","2 carrots, sliced","2 cups water or beef broth","2 tablespoons tomato paste","2 tablespoons peanut butter","1 teaspoon ground ginger","1 teaspoon ground coriander","1 teaspoon ground cloves","1 teaspoon ground nutmeg","Salt to taste","Pepper to taste","Fresh parsley or cilantro, chopped (for garnish)"],"steps":["Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic, and sauté until they become soft and translucent.","Add the meat chunks to the pot and cook until they are browned on all sides. Stir occasionally to ensure even browning.","Once the meat is browned, add the diced tomatoes and bell peppers to the pot. Continue cooking for a few minutes until the vegetables begin to soften.","In a small bowl, mix the tomato paste with a little water to form a smooth paste. Add the tomato paste mixture to the pot and stir well to combine with the meat and vegetables.","Add the ground ginger, ground coriander, ground cloves, ground nutmeg, salt, and pepper to the pot. Stir to evenly distribute the spices.","Pour in the water or beef broth, ensuring it covers the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1–1.5 hours, or until the meat is tender.","In a separate bowl, mix the peanut butter with a little water to create a smooth paste. Add the peanut butter mixture to the pot and stir well to incorporate it into the stew. This will thicken the sauce and add a rich flavor.","Add the sliced carrots to the pot and continue simmering for an additional 15–20 minutes, or until the carrots are tender.","Taste the tchakpalo and adjust the seasoning if needed, adding more salt and pepper to taste.","Once the stew is ready, remove it from the heat. Garnish with freshly chopped parsley or cilantro.","Serve hot with steamed rice, fufu, or another preferred side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATchakpolo_(Togolese_Meat_and_Vegetable_Stew)","country":"Togo","pageImageChecked":true},{"title":"Cookbook:Tchari (Jollof Rice)","name":"Tchari (Jollof Rice)","ingredients":["2 tablespoons vegetable oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 teaspoon minced ginger","3–4 ripe tomatoes, blended","1 red bell pepper","1 green bell pepper, blended","2–3 Scotch bonnet or habanero peppers","1 teaspoon thyme","1 teaspoon curry powder","1 teaspoon paprika","1 teaspoon ground nutmeg","1 bay leaf","2–3 cups chicken or vegetable broth (or water)","2 cups long-grain parboiled rice","1 cup frozen mixed vegetables (e.g. peas, carrots, corn)","Salt","Pepper","1 tablespoon butter (optional)"],"steps":["Heat the vegetable oil in the large pot over medium heat. Add the chopped onions and sauté until they become translucent.","Add the minced garlic and grated ginger to the pot, and cook for about 1 minute until fragrant.","Stir in the blended or finely chopped tomatoes, red and green bell peppers, and blended Scotch bonnet peppers. Cook the mixture for 10–15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.","Add the thyme, curry powder, paprika, ground nutmeg, and bay leaf to the sauce. Stir well to ensure the spices are evenly distributed.","Rinse the rice thoroughly in cold water until the water runs clear. Drain the excess water.","Add the rice to the pot with the sauce, stirring gently to coat the rice with the flavorful mixture.","Pour in the chicken or vegetable broth (or water) into the pot. The liquid level should be about 1 inch above the rice. Season with salt and pepper to taste.","Bring the mixture to a boil, then reduce the heat to low. Cover the pot with the lid, ensuring it is tightly sealed to trap steam inside.","Let the rice simmer for about 20–25 minutes or until the rice is tender and fully cooked. Avoid opening the lid too frequently, as this may interfere with the cooking process. If the liquid is absorbed before the rice is fully cooked, add a little more water or broth as needed.","Once the rice is cooked, add the frozen mixed vegetables to the pot. Stir them gently into the rice.","Optionally, add a tablespoon of butter for extra richness. Stir it into the rice until it melts.","Remove the pot from the heat and let it sit, covered, for a few minutes to allow the flavors to meld.","Fluff the rice with a fork and serve hot, garnished with fresh herbs if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATchari_(Jollof_Rice)","pageImageChecked":true},{"title":"Cookbook:Tempe Mendoan II","name":"Tempe Mendoan II","ingredients":["75 g rice flour","25 g tapioca starch","2 tsp coriander, ground","1 piece garlic, ground","1 cm galingal, ground","Salt to taste","125 ml water","3 pieces green onion, sliced","250 g tempeh, sliced into pieces 10&#xD7;6&#xD7;1 cm"],"steps":["Combine the rice flour, tapioca starch, coriander, garlic, galangal, and salt.","Add water little by little until it forms a smooth batter.","Add the sliced green onion.","Warm the cooking oil in a frying pan.","Dip the tempeh into the batter.","Insert the tempeh into the hot oil, and fry it until done.","Take it out from the oil and serve it with small chilies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATempe_Mendoan_II","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/CookedMendoan.jpg/960px-CookedMendoan.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeromi Mikhael","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Tarta de Santiago","name":"Tarta de Santiago","ingredients":["3 eggs","¾ cup (150 g) white granulated sugar","Zest of 1 lemon","Zest of 1 clementine","1½ cup (150 g) almond meal","½ teaspoon cinnamon powder","¼ teaspoon salt","Icing sugar"],"steps":["Add eggs and sugar to a bowl, and whisk rapidly until mixture turns pale.","Whisk in the citrus zests.","Combine the almond meal, cinnamon, and salt in a separate bowl. Transfer to the egg mixture, and use a rubber spatula to gently fold everything together until well combined.","Butter and flour the springform pan, then pour in the batter. Smooth the top if necessary.","Bake in preheated oven at 360ºF (180ºC) for 40 minutes or until golden brown and fully cooked in the center.","Cool completely, and unmold the cake.","Place a Santiago cross cut-out on top of the cake, then dust generous amount of icing sugar all over cake.","Carefully remove the cross cut-out. Slice and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATarta_de_Santiago","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Santiago.IMG_9780.JPG/960px-Santiago.IMG_9780.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ave Maria Mõistlik","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Tea Extract","name":"Tea Extract","ingredients":["1 cup (240 mL) water","1 tea bag or 1 tsp (5 mL) loose leaf tea"],"steps":["Boil the water.","Steep the tea bag or loose leaf tea in the water for five minutes.","Remove the tea bag or strain out the tea leaves.","Boil the tea until 90% has evaporated and only 10% of the original volume remains."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATea_Extract","pageImageChecked":true},{"title":"Cookbook:Texas Easy Chili","name":"Texas Easy Chili","ingredients":["3 pounds chuck roast or ground beef, cubed or formed into small meatballs","2 tablespoons oil","2 cloves of garlic, minced","6 tablespoons chili powder","5 tablespoons flour","1 tablespoon dried oregano","1 teaspoon ground cumin","3 cups tomato juice or V8","3 beef bouillon cubes","Salt to taste","Black pepper to taste","Lime wedges","Sour cream"],"steps":["Cut chuck roast into bite-size pieces or form ground beef into small meatballs (1 inch / 25 mm in size).","Fry beef in cooking oil until outside is browned.","Add minced garlic and cook for 2 minutes.","Combine chili powder, flour, oregano and cumin in bowl and mix well. Sprinkle mixture over cooking beef and stir until beef is well coated with spice mixture. Cook for 1 minute.","Add tomato juice and bullion cubes. Stir for about 15 seconds.","Simmer for 45 minutes, stirring occasionally.","Remove from heat and add salt and black pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATexas_Easy_Chili","pageImageChecked":true},{"title":"Cookbook:Teriyaki Sauce","name":"Teriyaki Sauce","ingredients":["¼ cup (2 parts) soy sauce","¼ cup (2 parts) mirin","2 tablespoons (1 part) brown sugar","1 tsp fresh, peeled, finely-chopped ginger","1 tsp fresh, peeled, finely-chopped garlic","A litte bit of sake (optional)"],"steps":["Mix everything in a 1-quart pot over low heat until the sugar dissolves.","Use sauce to marinate some raw meat or vegetables overnight in the refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATeriyaki_Sauce","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Chicken_teriyaki.jpg/960px-Chicken_teriyaki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr.com user \"Blue Lotus\"","licence":"CC BY 2.0"},{"title":"Cookbook:Thai Green Curry with Chicken","name":"Thai Green Curry with Chicken","ingredients":["1 tbsp vegetable oil","2 tbsp Thai green curry paste (according to taste)","1 tbsp soft dark brown sugar","1–2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)","750 g (1½ lb) skinless, boneless chicken, cut into chunks (use breast and/or leg meat)","6–8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)","400 ml (14 fl oz) coconut milk","1 good shake of Thai fish sauce or light soy sauce","1 small handful of coriander leaves, roughly chopped","½–1 ea. lime, juiced"],"steps":["Heat the oil in a wok or large frying pan.","Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.","Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.","Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25–30 minutes until thickened slightly.","Stir in the coriander and lime juice.","Check for seasoning, adding more fish sauce or soy sauce if needed.","Leave the curry to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler.","Serve with lots of fragrant Thai jasmine rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Green_Curry_with_Chicken","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Thai_green_chicken_curry_and_roti.jpg/960px-Thai_green_chicken_curry_and_roti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Takeaway","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Thai Rice Balls in Coconut Milk (Bua Loi)","name":"Thai Rice Balls in Coconut Milk (Bua Loi)","ingredients":["3 cups (700 g) glutinous rice flour","1½ teaspoons pandan essence","4 cups (950 ml) coconut cream","2 cups (480 g) white granulated sugar","1 teaspoon (5 ml) salt","3 eggs (optional)"],"steps":["Mix the rice flour with enough water to make a stiff paste, adding the pandan essence to the water before mixing with the rice flour. Knead well, then form the dough into pea-sized balls.","Bring a large pot of water to a boil. Add the rice balls, and remove them when they float to the surface. Drain.","Bring half the coconut cream to a boil, stirring constantly to prevent it from separating, then add the flour balls.","When the mixture returns to a boil, remove from heat and stir in the remaining coconut cream.","If serving this dish with eggs, in a separate saucepan bring water to a boil and reduce heat, then crack eggs one at a time into the water. When eggs are done, remove from water and set aside.","Serve as dessert in small bowls, adding one egg per bowl. Thais often add sweet corn kernels to the final product."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Rice_Balls_in_Coconut_Milk_(Bua_Loi)","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Bualoy_kaiwan_-_Thai_food.JPG/960px-Bualoy_kaiwan_-_Thai_food.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Mattes","licence":"Public domain"},{"title":"Cookbook:Teurgoule (Norman Cinnamon Rice Pudding)","name":"Teurgoule (Norman Cinnamon Rice Pudding)","ingredients":["200 g fine granulated sugar","175 g round-grain rice","1 pinch of salt","¼ tsp powdered cinnamon","2 L whole milk"],"steps":["Preheat your oven to 150°C (thermostat 2).","Mix the sugar, milk, rice, salt, and cinnamon in a terrine bowl.","Put the mix in the oven for 5 hours while making sure no one opens the oven door.","The rice must absorb approximately three-quarters of the milk and must be covered by a brown skin.","Let the pudding cool down and serve at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATeurgoule_(Norman_Cinnamon_Rice_Pudding)","country":"France","pageImageChecked":true},{"title":"Cookbook:Thai Red Curry Paste","name":"Thai Red Curry Paste","ingredients":["12 small red Thai chiles, chopped","1 branch of lemongrass","3 cloves of garlic, pressed","1 small onion","1 tablespoon grated ginger root","2 tablespoons freshly chopped cilantro, leaves and stems","1 pinch of ground cumin","1 tablespoon trassi (shrimp paste)","2 tablespoons oil"],"steps":["Grind the red chiles, garlic, lemongrass, and onion in a mortar.","Add the remaining ingredients except for the oil, and keep grinding to make a fluid paste.","Mix in the oil. Store in an airtight container in the refrigerator for up to 1 month."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Red_Curry_Paste","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Red_Curry_with_Chicken_-_Little_Thai%2C_Brighton_2024-03-01.jpg/960px-Red_Curry_with_Chicken_-_Little_Thai%2C_Brighton_2024-03-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Thai Green Curry Paste","name":"Thai Green Curry Paste","ingredients":["16 green piri-piri chilli-peppers, chopped","2 branches lemongrass, smashed","3 cloves garlic, pressed","3 scallions, chopped","1 tablespoon grated ginger root","1 tablespoon coriander seed","1 tablespoon caraway seed","4 whole cloves","1 tablespoon nutmeg","1 tablespoon trassi","3 tablespoons oil"],"steps":["Grind the green chilli peppers, garlic, lemongrass, and scallions in a mortar.","Add the remaining ingredients except for the oil, and keep grinding to a fluid paste.","Mix in the oil.","Store in an airtight container in the refrigerator for up to 1 month."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Green_Curry_Paste","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Thai_green_curry_paste.jpg/960px-Thai_green_curry_paste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Papa November","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Thai Lemonade","name":"Thai Lemonade","ingredients":["125 ml water","100 g sugar","2 stalks lemongrass","2 cm piece of ginger, peeled and cut into pieces","1 liter carbonated water","Lime, sliced, for garnish"],"steps":["Bring the water to a boil with the sugar, lemon grass, and ginger. Boil for 20 minutes.","Allow the syrup to cool, then remove lemongrass and ginger.","Pour the syrup in 4 large glasses, and add the carbonated water.","Garnish glasses with lime discs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Lemonade","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Koh_Mak%2C_Thailand%2C_Lime_juice%2C_Lemonade%2C_Limeade.jpg/960px-Koh_Mak%2C_Thailand%2C_Lime_juice%2C_Lemonade%2C_Limeade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Tequila Lime Hot Wings","name":"Tequila Lime Hot Wings","ingredients":["36 chicken wingettes","Salt","Black pepper","¾ cup tequila","6 tbsp freshly-squeezed lime juice","3 tbsp hot sauce","Oil for deep frying"],"steps":["Sprinkle wingettes with salt and black pepper.","Heat oil to 350°F. Fry wings in batches for 12 minutes. Drain on a rack.","Combine remaining ingredients and boil over high heat until reduced by ⅓.","Toss wings with sauce mixture and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATequila_Lime_Hot_Wings","pageImageChecked":true},{"title":"Cookbook:Tequila Lime Strip Steak","name":"Tequila Lime Strip Steak","ingredients":["2 thick-cut strip steaks","3 tbsp Steak Rub","⅓ cup tequila","Juice of 2 limes","½ cup extra-virgin olive oil","1 tsp salt","½ cup soaked mesquite chips"],"steps":["Combine liquid ingredients and salt in a gallon zip-top freezer bag. Add steaks and squeeze as much air out as possible. Refrigerate for at least 2 hours.","Remove steaks from marinade and discard extra. Place steak rub in a pie pan and add steaks, pressing lightly to help adhesion on both sides.","Spray cold grill grate with nonstick cooking spray. Set up for direct and indirect heat and add some soaked mesquite chips to the coals.","Place steaks on hottest part of grill and cook for 2–3 minutes per side. Move to the cooler part of the grill and cook, turning once, until internal temperature reaches 10° cooler than your preferred doneness. Remove and let rest for 7 minutes. Slice thinly across the grain on a bias and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATequila_Lime_Strip_Steak","pageImageChecked":true},{"title":"Cookbook:Texas Style Barbecue Ribs","name":"Texas Style Barbecue Ribs","steps":["Combine all Mop ingredients and place in a spray bottle. Combine all Rub ingredients and massage into pork. Refrigerate pork overnight.","The next day, place hickory chunks into the firebox of a smoker. Heat to 225°F.","Place ribs in smoker and cook, spraying with Mop often.","Grill ribs on high, turning often, spraying grilled side every time it's turned, until well browned on both sides.","Remove and let rest 7 minutes.","Slice into one rib portions and place in a large stainless steel bowl. Pour in about ½ cup of Mop and toss to coat ribs. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATexas_Style_Barbecue_Ribs","pageImageChecked":true},{"title":"Cookbook:Texas Style Chicken Fried Steak","name":"Texas Style Chicken Fried Steak","ingredients":["3 beef cube steaks, ½-inch thick","1 tbsp salt","¼ cup freshly ground black pepper, divided","2 tbsp smoked paprika","1 tbsp cayenne pepper","3 tbsp bacon drippings, divided","1 cup chicken broth","1 cup whole milk, combined with ¼ cup heavy cream","2 eggs, beaten","All-purpose flour, plus 3 tbsp"],"steps":["Season steaks with salt and 2 tbsp freshly ground black pepper.","In a pie plate, combine eggs with paprika and cayenne. Dip steaks into egg mixture.","In another pie plate, place some all-purpose flour. Dredge battered steaks with flour.","Move to a cooling rack and let rest 10–15 minutes. Wash this once you start frying, or get a clean one.","Heat a 12 inch cast-iron skillet over medium high heat. Once hot, pour in 2 tbsp drippings. Add steaks in a triangle formation around the edges of the pan. Fry for 4 minutes per side.","Remove steaks from pan and drain on a cooling rack above a sheet pan. Keep steaks warm in a 250°F oven.","Add remaining drippings and 3 tbsp flour. Whisk continuously until blonde color is achieved.","Add chicken broth and deglaze pan. Bring to a boil over medium heat until reduced by ¾.","Add milk mixture and remaining black pepper. Keep over medium heat until gravy coats back of spoon.","Remove steaks to serving platters and drizzle with gravy. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATexas_Style_Chicken_Fried_Steak","pageImageChecked":true},{"title":"Cookbook:Thai Grilled Chicken I","name":"Thai Grilled Chicken I","ingredients":["2 Thai bird chiles, stemmed","¼ cup (60 ml) soy sauce","1 tbsp (15 ml) fish sauce","1 tsp (5 ml) Thai chile paste (Sriracha recommended)","2 tbsp (30 ml) minced garlic","2 tbsp (30 ml) minced ginger","2 tbsp (30 ml) rice wine vinegar","4 ea. (24 ounces / 680 g) boneless skinless chicken breasts","A flame-resistant towel tied into a roll with twine and soaked in oil"],"steps":["In a blender, purée the chiles, chile paste, sauces, garlic, ginger, and vinegar until smooth. Pour into a gallon-size zip-top bag and add chicken breasts. Refrigerate for at least 1 hour.","Heat a grill to medium heat. Quickly swab the grill with the towel and add chicken breasts. Cook 4–6 minutes per side or until internal temperature reaches 165°F (75 °C).","Remove to a plate and let rest 5 minutes. Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Grilled_Chicken_I","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Grilled_chicken_in_Thailand.jpg/960px-Grilled_chicken_in_Thailand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Basile Morin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tex-Mex Sliders","name":"Tex-Mex Sliders","ingredients":["1 pound (450 g) 80/20-ratio ground chuck","¼ tsp freshly-ground cumin","½ tsp garlic powder","½ tsp kosher salt","½ tsp freshly ground black pepper","1 tbsp chipotle powder","4 thin slices Monterey Jack cheese","16 ea. 1-inch buns, split in half and toasted","Butter"],"steps":["Preheat an electric griddle to 350°F.","Combine seasonings. Set aside.","Place meat out on a parchment-lined sheet pan and cover with plastic wrap. Roll out with a rolling pin until meat fills pan.","Remove entire sheet of parchment, including meat, from pan. Remove meat and cut into 16 equal patties with a pizza cutter.","Sprinkle both sides of each patty with seasoning mixture. Cook on preheated griddle 1 minute per side, putting cheese on cooked side after flipping.","Meanwhile, spread butter on each bun. Place a patty in each bun and close. Serve warm with desired condiments."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATex-Mex_Sliders","pageImageChecked":true},{"title":"Cookbook:Texas Brisket Sandwiches","name":"Texas Brisket Sandwiches","ingredients":["1 ea. (8 pounds) beef brisket, trimmed to ¼ inch of fat","2 tbsp salt","2 tbsp black peppercorns, cracked","¾ cup apple cider vinegar","¾ cup yellow mustard, divided","2 tsp cayenne pepper","1 tbsp garlic powder","¼ cup paprika","2 tbsp hot sauce","9 hamburger buns","3 tbsp molasses","Large mesquite chunks"],"steps":["Combine hot sauce, molasses, vinegar, and ¼ cup mustard. Pour into a spray bottle and set aside.","Coat brisket with ½ cup of the mustard. Set aside.","Combine seasonings and salt. Press mixture into both sides of brisket. Refrigerate overnight.","The next day, heat up a smoker to 200°F with the mesquite chunks. Add brisket and cook 9 hours, spraying every 3 hours with vinegar mixture, and changing wood as needed to keep temperature at 200°F.","Remove brisket from smoker and let rest ½ hour. Separate along the fat line and slice thinly across the grain.","Finely chop slices and toss with remaining vinegar mixture. Place 1/9 into each bun and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATexas_Brisket_Sandwiches","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Brisket_%283849368711%29.jpg/960px-Brisket_%283849368711%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeremy Noble from St. Paul, United States","licence":"CC BY 2.0"},{"title":"Cookbook:Teriyaki Salmon","name":"Teriyaki Salmon","ingredients":["4 ea. (24 ounces) wild salmon filets with skin, pin bones removed","½ cup soy sauce","1 tbsp minced ginger","2 tsp minced garlic","2 tbsp rice wine vinegar","1 ½ tsp grated lemon zest","1 tbsp light brown sugar","2 Thai bird chiles, stemmed","Sesame oil"],"steps":["Combine all ingredients except salmon in a blender until smooth. Pour into a plastic bag and add salmon. Toss to coat, seal, removing as much air as possible, and refrigerate up to 4 hours.","Remove salmon from marinade and pat dry with paper towels. Brush all sides with oil.","Preheat 4½ pounds charcoal in starter. Once hot, disperse evenly around bottom of grill. Reapply grate and once hot, swab with towel.","Add salmon to hottest part of grill skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to make grill marks.","Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATeriyaki_Salmon","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Salmon_Teriyaki_at_restaurant_Same_Same_But_Different.jpg/960px-Salmon_Teriyaki_at_restaurant_Same_Same_But_Different.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Teriyaki Grilled Salmon Steaks","name":"Teriyaki Grilled Salmon Steaks","ingredients":["5 ea. (15 ounces / 425 g) salmon steaks","2 tbsp black pepper","1 tbsp canola oil","2 tbsp reduced-sodium soy sauce","¼ cup water","1 tbsp honey","2 tbsp minced ginger","2 tbsp minced garlic"],"steps":["Season salmon with pepper.","Combine remaining ingredients to make teriyaki marinade.","Place on hot grill, and cook for 3–4 minutes on each side until flaky. Glaze with teriyaki marinade for the last 2 minutes.","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATeriyaki_Grilled_Salmon_Steaks","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Thai Peanut Fried Rice","name":"Thai Peanut Fried Rice","steps":["Whisk sauce ingredients together in small bowl.","In a pan, heat 1 tbsp oil. Fry eggs, then chop them up and remove from the pan.","In the same pan, heat 2 tbsp oil. Fry the frozen edamame beans for 2–3 minutes until cooked.","Add the rice and sauce and toss. Then, add in the shredded carrot, peanuts, and the eggs and fry for 2–3 more minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Peanut_Fried_Rice","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Thai_style_peanut_fried_rice.jpg/960px-Thai_style_peanut_fried_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mvolz","licence":"Public domain"},{"title":"Cookbook:Thai Peanut Fried Rice (Vegan)","name":"Thai Peanut Fried Rice (Vegan)","steps":["Whisk sauce ingredients together in small bowl.","In the same pan, heat 2 tbsp oil on medium heat. Fry the frozen edamame beans for 2–3 minutes until cooked.","Add the rice and sauce and toss. Then add in the shredded carrots and peanuts and fry for 2–3 more minutes. Then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Peanut_Fried_Rice_(Vegan)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Thai Grilled Chicken II","name":"Thai Grilled Chicken II","ingredients":["1 ¼ pounds (4 ea.) boneless chicken breast halves","1 teaspoon minced garlic","¼ cup soy sauce","½ teaspoon cayenne pepper flakes","2 tablespoons honey","1 tablespoons lime juice"],"steps":["Prepare grill. Place chicken in shallow dish.","Combine soy sauce, garlic and pepper flakes in measuring cup. Pour over chicken, turning to coat.","Let stand 10 minutes.","Combine honey and lime juice in small bowl until blended. Set aside.","Place chicken on grid over medium coals. Brush with some marinade remaining in dish. Discard remaining marinade.","Cover, and grill for 5 minutes. Brush chicken with half of honey mixture, turn, and brush with remaining mixture.","Grill until chicken is fully cooked."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Grilled_Chicken_II","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Thousand Island Dressing","name":"Thousand Island Dressing","ingredients":["1 cup (235 ml) mayonnaise","¼ cup (60 ml) ketchup","2 tablespoons (30 ml) white vinegar","1 tablespoon (15 ml) granulated sugar","1 tablespoon (15 ml) sweet pickle relish","2 teaspoons (10 ml) finely-minced onions","¼ teaspoon (1 ml) salt","1 dash of pepper"],"steps":["Combine all ingredients in a blender, and process till smooth. The goal is to have a pink smooth sauce.","Pour the sauce into a bowl and chill covered in the refrigerator for at least 30 minutes prior to use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThousand_Island_Dressing","pageImageChecked":true},{"title":"Cookbook:Three Ginger Soup","name":"Three Ginger Soup","ingredients":["2 Tbsp olive oil","150 g peeled and chopped onion","3 tsp finely grated fresh ginger root, divided","1 large carrot, peeled and chopped","1 L fresh, unsweetened orange juice","1 L fresh tomato juice","1 tsp dried ginger powder","1 tsp chopped parsley","1 sprig thyme","1 bay leaf","3 tsp minced stem ginger in syrup","1 tsp salt"],"steps":["Heat the olive oil in a pot over medium heat. Add the onions with 1 tsp grated ginger root, and sauté, stirring, until translucent but not browned.","Add the carrot, and sweat for another few minutes.","Add the orange and tomato juices, 1 tsp grated ginger root, the ginger powder, parsley, thyme, and bay leaf.","Bring to a boil, then simmer for 40 minutes.","Remove from the heat, and stir in the remaining 1 tsp grated ginger root along with the syruped stem ginger.","Purée the mixture until smooth using a full-size or immersion blender.","Season with salt, taste, and adjust the seasoning as needed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThree_Ginger_Soup","country":"France","pageImageChecked":true},{"title":"Cookbook:Thumbprint Jam Cookies","name":"Thumbprint Jam Cookies","ingredients":["1 cup (240 g) soft butter","1 cup (240 g) white sugar","1 egg","2 teaspoons vanilla","1½ cup (360 g) all-purpose flour","½ teaspoon baking powder","½ cup (120 g) jam (raspberry/strawberry)"],"steps":["In a mixer, cream together the butter and sugar.","Once creamed, add the egg and vanilla. Beat until it is smooth.","In a mixing bowl, stir together the flour and baking powder.","Add flour to creamed mixture. Beat on low speed until it is thoroughly combined.","Portion out the dough into round, firm balls. Place on sheet pan. Using the end of a wooden spoon, press down on the dough ball to form wells.","Fill each well with jam. Do not overfill the well, as they will overflow and burn. For the same reason, keep the edges of the dough clean.","Bake at 300°F (160°C) for 22–24 minutes, until it is light golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThumbprint_Jam_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Maple_spice_cookies_and_thumbprint_cookies.jpg/960px-Maple_spice_cookies_and_thumbprint_cookies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"kinggrl","licence":"CC BY 2.0"},{"title":"Cookbook:Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)","name":"Tipitapa Fish Topped with Salsa (Pescado a la Tipitapa)","steps":["Heat the oil in a pan over medium heat. Add onions, and cook until translucent.","When the onion is translucent, add tomato slices. Cook for 5 minutes, then add a drop or two of vinegar and a pinch of brown sugar. Season to taste with salt. Let it cook for a few more minutes, and set to the side.","Heat the 5 tbsp oil in a pan over medium heat. Add the fish to the pan, and fry until the skin is crispy (approximately 7 minutes per side).","Place a rack in a baking pan. Transfer the fish to the rack, and bake about 15 minutes at 350°F (175°C).","Let the fish cool, then salt to taste and return to its pan. Fry again over low heat for 3 minutes each side while re-heating the salsa.","Add the salsa on top of the fish, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATipitapa_Fish_Topped_with_Salsa_(Pescado_a_la_Tipitapa)","pageImageChecked":true},{"title":"Cookbook:Thin Fish Fillets","name":"Thin Fish Fillets","ingredients":["4 ea. (24 ounces) flounder or other flat fish fillets","Olive oil","½ cup dry vermouth","2 tablespoon (¼ stick) unsalted butter, softened","Salt","Freshly-ground black pepper","4 lemon wedges"],"steps":["At least 20 minutes before you plan to cook, preheat broiler.","Lightly oil bottom of a 9x13-inch ovenproof dish.","Arrange fillets in a single layer in the dish.","Pour in vermouth, using only enough to be about ½ inch deep.","Put pan under broiler and broil the fish as close to the heat as possible for about 2 minutes.","Remove and quickly spread softened butter over the fillets.","Return the pan to the broiler and cook for about 5 minutes more, until fish is just cooked through.","Remove fish from the broiler.","Salt and pepper each fillet and serve it with lemon wedges."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThin_Fish_Fillets","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/%22Surmai%22_Fillets_%285191266217%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Aniket Suryavanshi from Bengaluru, India","licence":"CC BY 2.0"},{"title":"Cookbook:Three Bean Confetti Salad","name":"Three Bean Confetti Salad","ingredients":["1 can (15 oz) pinto beans, rinsed and drained","1 can (15 oz) red kidney beans, rinsed and drained","1 can (12 oz) black beans, rinsed and drained","1 can (8¾ oz) whole kernel corn, drained","1 can (14½ oz) diced tomatoes with roasted garlic, undrained","½ cup fat-free Italian salad dressing","2 teaspoons Italian seasoning","¼ teaspoon pepper"],"steps":["In a bowl, mix together beans, corn, tomatoes, Italian salad dressing, Italian seasoning and pepper.","Serve chilled or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThree_Bean_Confetti_Salad","country":"United States","pageImageChecked":true},{"title":"Cookbook:Tiramisu (Non-Alcoholic)","name":"Tiramisu (Non-Alcoholic)","ingredients":["1 cup mascarpone cheese","4 Twinkies, halved","½ cup granulated sugar","1 cup espresso, cooled","Unsweetened cocoa powder as needed","2 egg yolks, beaten"],"steps":["Scoop out cream filling from inside of Twinkies and place halves in a 9x9-inch high-sided square baking pan in a flat layer and top with espresso. Discard cream.","Combine egg yolks, cheese, and sugar. Drain excess espresso from Twinkies. Pour cheese mixture over Twinkies and smooth with an offset spatula.","Place as much cocoa powder as you think you'll need into a sifter or container with a shaker lid and liberally dust on top of cheese. Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATiramisu_(Non-Alcoholic)","pageImageChecked":true},{"title":"Cookbook:Tiramisu Paninis","name":"Tiramisu Paninis","ingredients":["8 slices white bread, toasted","Mascarpone cheese","1¼ cups strong coffee or espresso, cooled","Cocoa powder","Hazelnut oil"],"steps":["In a 13x9-inch roasting pan, pour in coffee. Add bread slices and add a weight if they float. Let sit for ½ hour.","Remove bread from pan, and discard any remaining coffee.","Toast bread again, but not in a sideways electric toaster, as the liquid would make this hazardous.","Spread slices of bread liberally with mascarpone cheese.","Attach 2 slices of bread to each other, cheese facing in. Brush outside liberally with hazelnut oil.","Heat a grill pan over medium high heat. Add sandwiches, working in batches if needed, and cook until brown on both sides and cheese is melted. Dust with cocoa powder, drizzle with hazelnut oil, and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATiramisu_Paninis","pageImageChecked":true},{"title":"Cookbook:Tiramisu Mousse","name":"Tiramisu Mousse","ingredients":["1 cup mascarpone cheese","¾ cup granulated sugar","¼ cup espresso, cooled","2 egg yolks, beaten","1 cup whipping cream, whipped to soft peaks","Cocoa powder"],"steps":["Combine mascarpone cheese, sugar, espresso, and eggs. Set aside.","Gently fold in the whipped cream.","Chill until set. Before serving, dust with cocoa powder."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATiramisu_Mousse","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Thai Shrimp","name":"Thai Shrimp","ingredients":["¼ cup soy sauce","2–3 tbsp Thai chili paste","2 tbsp rice wine vinegar","1 tbsp sugar","2 tsp cornstarch","2 tsp sesame oil","½ cup chicken broth","1 tbsp peanut oil","24 jumbo shrimp, peeled and deveined","¼ red bell pepper, julienned","¼ green bell pepper, julienned","2 tsp minced garlic","Salt, to taste","Pepper, to taste","1 tbsp toasted sesame seeds","Hot cooked rice or noodles (optional)"],"steps":["Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.","Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.","Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.","Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup.","Add shrimp and vegetables back to pan and toss. Heat through.","Garnish with sesame seeds and serve immediately over rice or noodles."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThai_Shrimp","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Koh_Kut%2C_Thailand%2C_Thai_seafood.jpg/960px-Koh_Kut%2C_Thailand%2C_Thai_seafood.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"Cookbook:Three Sisters Stew","name":"Three Sisters Stew","ingredients":["1 ea. (2 lb) small pumpkin or butternut or carnival squash","1 tablespoon olive oil","1 medium onion, chopped","2 cloves garlic, minced","½ medium green or red bell pepper, cut into short, narrow strips","1 can (14–16 ounces) diced tomatoes, with liquid","2 cups cooked or canned pinto beans","2 cups corn kernels (from 2 large or medium ears)","1 cup water or homemade vegetable stock","1–2 fresh hot chiles, seeded and minced","1 teaspoon ground cumin","1 teaspoon dried oregano","Salt, to taste","Freshly-ground pepper, to taste","3–4 tablespoons fresh cilantro, minced"],"steps":["Preheat the oven to 400°F.","Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan.","Bake for 40–50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.","Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.","Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20–25 minutes. Season to taste with salt and pepper.","If time allows, let the stew stand for 1–2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThree_Sisters_Stew","pageImageChecked":true},{"title":"Cookbook:Thin Waffles","name":"Thin Waffles","ingredients":["6 eggs","1 cup white granulated sugar","1 cup all-purpose flour","200 g butter, melted"],"steps":["Crack the eggs into a mixing bowl, and add the sugar.","Gradually stir the flour into the egg mixture. Then, gradually mix in the melted butter.","Heat the waffle iron according to the manufacturer's directions until it is ready.","Ladle a sufficient amount of batter onto the waffle iron—it should just barely cover the surface. Close the iron, and cook until the waffle is medium-brown (about 2 minutes). Remove the cooked waffle from the iron.","Category:Recipes for waffles","Serve waffles on their own, or use to make waffle cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThin_Waffles","pageImageChecked":true},{"title":"Cookbook:Timatim Fitfit (Ethiopian Tomato Salad)","name":"Timatim Fitfit (Ethiopian Tomato Salad)","ingredients":["4 ripe tomatoes, diced","1 small onion, finely chopped","1 jalapeño pepper, seeded and finely chopped (optional, for spice)","2 tablespoons olive oil","1 tablespoon freshly squeezed lemon juice","1 teaspoon Dijon mustard","1 teaspoon honey or sugar (optional)","Salt to taste","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a mixing bowl, combine the diced tomatoes, finely chopped onion, and jalapeño pepper (if using).","In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or sugar (if using), and a pinch of salt until well combined.","Pour the dressing over the tomato mixture in the mixing bowl and toss gently to coat all the ingredients.","Taste and adjust the seasoning with salt, if needed. You can also add more lemon juice or honey/sugar according to your preference.","Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.","Before serving, garnish with freshly chopped cilantro or parsley.","Serve the salad chilled as a refreshing side dish or accompaniment to Ethiopian main courses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATimatim_Fitfit_(Ethiopian_Tomato_Salad)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Thobwa la Mtedza (Malawian Sesame Seed Drink)","name":"Thobwa la Mtedza (Malawian Sesame Seed Drink)","ingredients":["1 cup sesame seeds","¼ cup peanuts","2 tablespoons honey or sugar (or to taste)","4 cups water"],"steps":["In a dry frying pan or skillet, toast the sesame seeds and peanut over medium heat. Stir them continuously to prevent burning until they turn golden brown and release their aroma.","Remove the pan from the heat and let the toasted seeds and peanuts cool for a few minutes.","In a blender, combine the toasted sesame seeds and peanuts with the water.","Blend the mixture until it becomes smooth and creamy.","Pour the mixture through a nut milk bag or fine mesh strainer into a large bowl to separate the liquid from the solids.","Squeeze or press the bag to extract as much liquid as possible.","Sweeten with the honey. Stir well to dissolve the sweetener.","Chill the drink in the refrigerator for at least an hour before serving.","Stir before serving, as it may naturally separate over time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThobwa_la_Mtedza_(Malawian_Sesame_Seed_Drink)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:Three Sisters Soup","name":"Three Sisters Soup","ingredients":["2 cups drained canned white or yellow hominy corn (can be substituted with regular corn)","2 cups trimmed and snapped fresh green beans","2 cups peeled and cubed butternut squash","1½ cups white or yellow potatoes, peeled and diced (for a sweeter variation, you can use sweet potatoes)","5 cups water","1½ tablespoons chicken bouillon granules","2 tablespoons butter, melted","2 tablespoons all-purpose flour","¼ teaspoon pepper","Salt to taste"],"steps":["In a large pot, combine the hominy, green beans, squash, and potatoes.","Add water and chicken bouillon.","Bring to a boil, then reduce heat to low and simmer until the vegetables are soft (approximately 10 minutes).","In a separate pan, melt the butter and whisk in the flour. Stir the mixture into the soup.","Increase heat to medium and cook until the soup thickens (approximately 5 minutes).","Season with salt and pepper to taste.","Serve your delicious three sisters soup. Garnish with fresh herbs or Indigenous spices for added flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AThree_Sisters_Soup","pageImageChecked":true},{"title":"Cookbook:Tiramisù","name":"Tiramisù","ingredients":["4 egg whites","2 egg yolks","100 g (½ cup) white granulated sugar","500 g (2 ½ cups) mascarpone cheese","4 small coffee cups espresso coffee","400 g of lady fingers (savoiardi) (or sponge cake)","Unsweetened cocoa powder"],"steps":["Make espresso coffee, and let it cool a bit.","Separate the egg yolks and the whites of two eggs in two bowls.","Beat sugar into the egg yolks.","Beat the mascarpone into the sweetened yolks.","Add two more egg whites to the other two and whip until they form stiff peaks.","Gently fold egg whites into mascarpone mixture.","Quickly dip both sides of the ladyfingers in the espresso.","Layer soaked ladyfingers and mascarpone in a large bowl or pan (start with fingers, finish with mascarpone).","Refrigerate for one hour or two.","Sprinkle unsweetened cocoa powder on top just before to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATiramis%C3%B9","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Dolce_Tiramis%C3%B9_monoporzione.jpg/960px-Dolce_Tiramis%C3%B9_monoporzione.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna.Massini","licence":"CC BY 4.0"},{"title":"Cookbook:Toad in the Hole","name":"Toad in the Hole","ingredients":["250 g sausage links","1 recipe Yorkshire pudding batter, uncooked","1 tbsp oil"],"steps":["Preheat the oven to 200°C.","Bake the sausages with the oil in a roasting pan for 10 minutes. This cooks the sausages and allows the pan to heat up.","Add batter to the hot pan. The oil should sizzle as the cold batter is added to the pan.","Bake in the oven for about 40–45 minutes. The oven door must not be opened while the batter is baking; once the crust has risen and browned, you can open the oven. The outside should be crispy and the inside should be firm.","Remove and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToad_in_the_Hole","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Toad_Hole_Cottage_-_the_pantry_-_geograph.org.uk_-_5900376.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Evelyn Simak","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tirana Fërgesë with Peppers","name":"Tirana Fërgesë with Peppers","ingredients":["½ lb green or red bell peppers","1 lb red tomatoes","½ lb salted cottage cheese or Greek feta cheese","1 tablespoon flour","¼ lb (1 stick) butter","3 tablespoons virgin olive oil","Salt to taste","Black pepper to taste","Chili pepper to taste"],"steps":["Peel the skin off the tomatoes and peppers. Sauté them with the olive oil in a saucepan for 5–7 minutes. Set them aside to cool for 15 minutes.","Chop the tomatoes and peppers the way you like.","In another saucepan, melt the butter. Add flour, cottage cheese, and black pepper, salt, and chili pepper to taste. Mix all the ingredients together well, then stir into the vegetable mixture.","Bake vegetable mixture in a preheated 350°F (175°C) oven for 15 minutes.","Remove from oven and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATirana_F%C3%ABrges%C3%AB_with_Peppers","pageImageChecked":true},{"title":"Cookbook:Tirana Fërgesë with Veal","name":"Tirana Fërgesë with Veal","ingredients":["1 pound veal cutlets, cubed","½ pound salted cottage cheese or Greek feta cheese","1 tablespoon flour","¼ lb (1 stick) butter","3 tablespoons virgin olive oil","1 medium-sized onion, diced","Salt","Black pepper","Chili pepper"],"steps":["In a saucepan, preheat the olive oil. Sauté the meat and onion for 15 minutes.","In another saucepan, melt the butter and add flour, cottage cheese, and black pepper, salt and chili pepper to taste.","Mix all the ingredients together (adding the sautéed meat and onions) in the saucepan.","Bake in a preheated 350 °F oven for 15 minutes.","Take out and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATirana_F%C3%ABrges%C3%AB_with_Veal","pageImageChecked":true},{"title":"Cookbook:Toast","name":"Toast","ingredients":["1 or more slices of bread, sized to fit your toaster","1 or more toppings (optional):","Butter","Cinnamon","Honey","Jam","Jelly","Lard","Margarine","Sugar","Peanut butter","Avocado","Scrambled eggs"],"steps":["Ensure that the toaster is plugged in, generally clean, and functional.","Place some bread slices into the toaster. Usually, you must place each slice into a separate slot. Some toasters can hold 2 slices in an extra-wide slot. If you use a toaster oven, you may need to lay the bread slices flat on a metal grill inside the toaster oven.","If the toaster has a darkness control, adjust it as desired.","Activate the toaster.","Watch the bread as it browns. If it starts to get excessively dark, activate the pop up mechanism and carefully remove the toast. If you are unable to make the toast pop out, unplug the toaster. Do not reach into a slotted toaster, whether with your hand or a metal tool, while it is plugged in or very hot.","Spread your choice of topping on the toast with a knife, spatula, or spoon."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToast","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Toast-2.jpg/960px-Toast-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Z ...","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tom Kha Kai","name":"Tom Kha Kai","ingredients":["2½ cups (600 ml) coconut milk","3¼ cups (775 ml) chicken stock","4 stalks lemongrass, cut into 1-inch (2.5 cm) pieces or split lengthwise","2 x 1-inch (5 x 2.5 cm) cube galangal, sliced thin","3–4 mini Thai bird chilies, finely chopped","400 g chicken, cubed","1 medium onion, quartered","1 tomato, quartered and peeled","1 cup (150 g) mushrooms, sliced","1½ teaspoon sugar","¼ teaspoon pepper","3 tablespoons lime juice","2 tablespoons soy sauce","4 tablespoons cilantro"],"steps":["Bring stock and coconut milk to a boil.","Add lemongrass, galangal, chilies, sugar, and pepper.","Add onion, tomato, chicken bits, and mushrooms.","Keep at a rolling boil for 4 minutes.","Remove the pot from the heat.","Stir in lime juice and soy sauce.","Garnish with cilantro and chilies."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATom_Kha_Kai","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Tofu Scramble I","name":"Tofu Scramble I","ingredients":["Olive or vegetable oil (or veggie butter)","⅓ block soft tofu, drained for 15 minutes","½ small onion, diced","1 clove garlic, minced","1 sun-dried tomato, diced","1 small handful fresh flat-leaf spinach","2 dashes red pepper flakes","2 dashes ground turmeric or curry powder","1 pinch flavored salt","Salt","Pepper","1–3 ea. flour tortillas, or vegan bread (optional)"],"steps":["Heat about 1–2 tablespoons (15–30 g) oil in a saucepan. Add onion, garlic, and sun-dried tomato to pan, then cook until soft and golden.","While that is cooking, mash tofu until it gets an even scrambled texture, and add seasonings as specified or to taste. Mix it all in until evenly distributed.","When onion mix is cooked, add tofu and spinach. Heat through until spinach is soft and wilted looking.","Serve with tortillas like a breakfast burrito or in bread like a breakfast sandwich."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Scramble_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Tofu_Scrambler.jpg/960px-Tofu_Scrambler.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bart Everson","licence":"CC BY 2.0"},{"title":"Cookbook:Toasted Baguette Slices with Pecan Butter, Brie and Apples","name":"Toasted Baguette Slices with Pecan Butter, Brie and Apples","ingredients":["24 ea. ¼-inch (0.5 cm) French bread baguette slices","6 tbsp (about 90 ml) melted butter","4 oz (140 g) chopped pecans","1 tbsp (15 ml) peanut oil","Salt to taste","4 oz (140 g) cream cheese, room temperature","1 apple, cut into 24 slices","8 oz (280 g) chilled brie cheese, trimmed and sliced into 24 pieces","24 pecan halves"],"steps":["Place baguette slices on cookie sheet and brush with melted butter. Bake for 8 minutes or until golden brown in a 400°F (250°C) oven. Remove and allow to cool.","Blend pecans and oil in processor or blender to smooth paste. Season with salt.","Spread cream cheese on toasted bread, then top with apple slices and brie slices.","Spread pecan butter over top of each one. Top with pecan half.","Place back on cookie sheet, and bake until cheese melts slightly (about 1 minute).","Serve and enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToasted_Baguette_Slices_with_Pecan_Butter%2C_Brie_and_Apples","pageImageChecked":true},{"title":"Cookbook:Tofu in Spiced Coconut Sauce","name":"Tofu in Spiced Coconut Sauce","ingredients":["6–8 whole cardamom pods","2 tsp whole coriander seeds","½ tsp whole cumin seeds","1 bay leaf","4 tbsp oil","1–2 garlic cloves, minced","1–2 large onion, chopped coarsely","1 extra-firm or firm tofu block, cut into ¾-inch cubes","½ cup currants","½ cup sour cream","½ cup 2% plain yogurt","1 tbsp butter (optional)","½ cup coconut milk (optional)","¼ cup (or more) slivered almonds, lightly toasted","⅛ cup toasted coconut threads or flakes (optional)"],"steps":["Crack open the cardamom pods. Reserve the seeds; discard the shells.","Heat oil to quite hot but not smoking in a pan. Add spices and bay leaf. Cook until seeds crack (1–2 minutes).","Reduce heat to medium. Add onion and garlic, then cook until tender and translucent.","Reserve onion, garlic, spices to a side dish.","Season tofu with salt and pepper. Fry, adding oil if needed. When tofu is heated through, sauté until lightly brown (5–8 minutes).","Add reserved onion/spice mixture.","Add currants and sauté for 3–5 minutes. At this point, the tofu may be cooled and chilled for re-heating the following day.","Add sour cream, yogurt, coconut milk, and butter. Simmer until sauce has cooked down a little.","Add toasted almonds and toasted coconut.","Serve hot with Saffron Sweet Rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_in_Spiced_Coconut_Sauce","pageImageChecked":true},{"title":"Cookbook:Tofu Tamale Pie","name":"Tofu Tamale Pie","steps":["Preheat oven to 350°F.","In non-stick skillet, add onion, celery, green pepper.","Add instant beef bouillon, tomato juice, and cook until vegetables are tender.","Add tofu, carrot, garlic salt, chili powder.","Simmer a few more minutes.","Add corn meal and mix thoroughly.","Pour into a one quart casserole and top with grated cheese.","Bake at 350°F for 20 minutes or until browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Tamale_Pie","country":"United States","pageImageChecked":true},{"title":"Cookbook:Tofu Bacon (Vegan)","name":"Tofu Bacon (Vegan)","ingredients":["1 block extra-firm tofu","3 Tbsp vegetable oil","3 Tbsp soy sauce or tamari","3 Tbsp nutritional yeast flakes","Liquid smoke (optional)"],"steps":["Slice the tofu into thin strips like traditional bacon.","Fry strips in a pan on medium heat, turning once, until crispy and golden brown on each side.","Add soy sauce and one to two drops of liquid smoke, and toss with the tofu bacon slices.","Coat with nutritional yeast, and remove from heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Bacon_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/VEEGGIES%2C_VEGAN%2C_GOOD.jpg/960px-VEEGGIES%2C_VEGAN%2C_GOOD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Splintercell10","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tod Mun (Thai Fish Cakes)","name":"Tod Mun (Thai Fish Cakes)","ingredients":["½ cup (120 ml) vegetable oil (for frying)","1 tablespoon (15 ml) sugar","½ teaspoon (7.5 ml) salt","120 grams (about ¼ lb) green beans","360 grams (about ¾ lb) ground fish or fish paste (pla kuud)","1 tablespoon (15 ml) red curry paste","1 egg","3 Kaffir lime leaves"],"steps":["Stack the lime leaves and roll them together into a tube shape. Slice them into thin strips.","Slice the green beans into small (½ inch) pieces.","Mince the fish.","Mix all the ingredients except the green beans and lime leaves in a bowl.","Stir until the mixture is smooth.","Add the green beans and lime leaves to the mixture and stir again.","Add the oil to a frying pan and heat to a medium temperature.","Drop a tablespoon of the mixture into the pan and flatten slightly. When the bottom is cooked, turn over.","When cooked on both sides, place on a paper towel to drain any extra oil. Continue with the rest of the mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATod_Mun_(Thai_Fish_Cakes)","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Tofu and Couscous","name":"Tofu and Couscous","ingredients":["½ cup fresh red bell peppers, diced","½ cup raisins","1½ cups cubed tofu","2 cups water","2 cups instant couscous","1 tsp olive oil"],"steps":["Sauté tofu, red peppers, and raisins together until soft.","Bring the water to a boil, stir in the couscous, cover, remove from the heat, and let rest for 5 minutes until the water is absorbed. Fluff the couscous with a fork.","Combine the tofu mixture with couscous and olive oil. Flavor to taste with curry or other mixed spices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_and_Couscous","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Spicy_orange_glazed_tofu_w_Israeli_couscous_and_ginger_glazed_carrots_%284260850655%29.jpg/960px-Spicy_orange_glazed_tofu_w_Israeli_couscous_and_ginger_glazed_carrots_%284260850655%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"Cookbook:Tofu Chocolate Mousse","name":"Tofu Chocolate Mousse","ingredients":["340 g (12 oz) semi-sweet chocolate, chopped, or dark chocolate chips (see Note)","1 package (349 g / 12.3 oz) firm silken tofu (see notes)"],"steps":["Melt the chocolate in a double boiler.","Empty the tofu into the blender and pulse several times.","Transfer all chocolate from double boiler to blender.","Blend until smooth and thoroughly combined. Stop blender and scrape sides with spatula if necessary.","Transfer to single dish or individual serving bowl. Chill in refrigerator for 6–8 hours or overnight. (See Note)"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Chocolate_Mousse","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Chocolate_mousse_using_silken_tofu_and_soymilk_flickr_user_crystl.jpg/960px-Chocolate_mousse_using_silken_tofu_and_soymilk_flickr_user_crystl.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Crystl","licence":"CC BY 2.0"},{"title":"Cookbook:Toast Sandwich","name":"Toast Sandwich","ingredients":["3 slices of bread"],"steps":["Toast one of the bread slices. If using a pan, put butter and a light oil in a pan over medium heat. Once pan begins to smoke, place the bread in. If needed, add additional oil or butter to the pan, and don't forget to flip after a minute or until toasted to preferred amount.","Season the toast. Salt and pepper are effective condiments, but experimentation may help you discover what spices or condiments will season the toast effectively.","Place the toast between the two remaining slices of bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToast_Sandwich","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/An_image_of_a_toast_sandwich%2C_shot_from_the_side.jpg/960px-An_image_of_a_toast_sandwich%2C_shot_from_the_side.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Qwantz","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tisane ma Louisa (Algerian Lemon Herb Tea)","name":"Tisane ma Louisa (Algerian Lemon Herb Tea)","ingredients":["2 g (around 3 tsp) dried verbena leaves","250 ml water","½ ea. lemon, juiced","Sugar to taste (optional)"],"steps":["Heat the water in a saucepan and bring it to a boil.","Add the verbena leaves to the boiling water.","Let the verbena leaves steep in water for about 10 minutes.","Stir the leaves in the water (attempt to crush them as small as possible), then strain out the leaves.","Add the lemon juice and sugar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATisane_ma_Louisa_(Algerian_Lemon_Herb_Tea)","country":"Algeria","pageImageChecked":true},{"title":"Cookbook:Tofu Saltado","name":"Tofu Saltado","ingredients":["400 g firm tofu","3 tsp crispy chilli in oil","6 tbsp vegetable oil","6 tbsp soy sauce","2 red onions","2 red bell peppers","4 garlic cloves, minced or crushed","2 tsp ground coriander","2 tsp ground cumin","1 tbsp rice wine vinegar or white wine vinegar","500 g tomatoes","500 g potatoes","30 g fresh mint","30 g fresh coriander (cilantro)"],"steps":["In a storage container, mix together 2 tbsp soy sauce with 2 tsp crispy chilli. Cube the tofu and add to the mixture in the container, mixing thoroughly to marinate.","Cut the potatoes into small 1 cm cubes and heat the vegetable oil in a frying pan. Add the potatoes and fry for 15–20 minutes. Remove from heat and then let drain and cool on kitchen roll (paper towels).","While the potatoes are cooking, slice the red onion and cut the red bell peppers into large chunks.","In the same pan, fry the tofu for 10 minutes then, remove and drain on kitchen roll.","While the potatoes are cooking, cut the tomatoes into eighths and remove the seeds.","In the same pan, fry the red onion for around 5 minutes. Then add the red bell pepper and fry them with the onion for about 3 minutes.","Add the tomatoes, garlic, spices, vinegar, remaining soy sauce and crispy chilli, and 5 tbsp of water, and cook for 5 minutes.","Chop the mint and fresh coriander (cilantro) together.","Add the tofu back to the pan along with about 40 grams of the fresh coriander (cilantro) and fresh mint mixture and toss.","Serve the tofu mixture over the fried potatoes along with a sprinkling of fresh herbs on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Saltado","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Tofu_saltado.jpg/960px-Tofu_saltado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mvolz","licence":"Public domain"},{"title":"Cookbook:Toasted Coconut Flakes","name":"Toasted Coconut Flakes","ingredients":["Ripe fresh coconut","Granulated sugar","Salt"],"steps":["Crack open the coconut, and separate out the coconut meat.","Grate the coconut meat into flakes.","Toss the coconut flakes with sugar and a pinch of salt.","Spread the coconut mixture on a baking sheet, and place on the lowest rack of the oven. Bake at 300˚F, stirring every few minutes until golden brown and crisp.","Remove the coconut flakes and cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToasted_Coconut_Flakes","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Tofu Scramble II","name":"Tofu Scramble II","ingredients":["Oil","2 strips Smart vegetarian bacon or other breakfast meat substitute","½ large block of firm tofu","1 green onion, chopped","2 small cloves garlic, minced","A couple dashes of ground turmeric","1 splash of liquid aminos","Pinch of nutritional yeast flakes"],"steps":["Heat the oil in a pan on medium-high heat. Add the bacon and cook, but don't cook it too long. Once it's done, chop it into small pieces.","Press as much water from the tofu as possible, then use a cheese grater to grate the tofu into semi-small chunks. You could probably mash it a bit with a fork instead, but grating is a lot quicker.","Add the onion, garlic, bacon, turmeric, and liquid aminos to the tofu. Stir gently until you are satisfied that everything is well mixed.","Put it in the hot pan (it should sizzle a bit), and sprinkle the nutritional yeast flakes over the top.","Keep stirring occasionally for about 10 minutes or until you've got the desired look of scrambled \"eggs.\""],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATofu_Scramble_II","pageImageChecked":true},{"title":"Cookbook:Tomato Pasta","name":"Tomato Pasta","ingredients":["300 g (10 oz) large pasta spirals (dry)","2 tbsp extra-virgin olive oil, more if you like it","2 large garlic cloves, crushed and finely chopped, more if you like it","4 large ripe tomatoes, well-chopped, seeds and skin included (remove the seeds and skin if you like, but it isn't mandatory.)","1 handful of well-torn basil leaves","Salt, to taste","Pepper, to taste","4 tbsp freshly, finely grated Parmesan-style cheese (Parmigiano Reggiano recommended!)"],"steps":["Cook dry pasta in plenty of salted boiling water for 10–12 minutes. Proper cooking time should be indicated on the pasta box itself. If it's not, taste one pasta piece from time to time, and stop the cooking when it's still crispy but not tough (it should be al dente). Prepare the sauce while the pasta is cooking:","Heat the olive oil gently in a large frying pan or wok. When moderately hot add the garlic and gently fry until lightly coloured only. Avoid overcooking. Add the tomatoes and cook for several minutes, stirring and folding the ingredients. If there is a lot of liquid from the tomatoes, turn up the heat a little and reduce it a bit. Stir in the basil and turn the heat down.","By this time the pasta should be cooked. Turn off the heat to the pasta and use a slotted spoon to transfer the pasta to the sauce in the other pan. Don't worry if a little of the cooking water is transferred—this is a good thing as long as you don't swamp the sauce with it (you could also use a colander to drain the pasta).","Season to taste, stir and transfer to a large pasta bowl for serving. Scatter the cheese over the whole dish, reserving some for the table."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Pasta","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a8/Pasta_al_pomodoro_2.jpg/960px-Pasta_al_pomodoro_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"10Rosso","licence":"CC BY 2.0"},{"title":"Cookbook:Tomato Concassé","name":"Tomato Concassé","ingredients":["1 lb (450 g) tomatoes"],"steps":["Boil a large pot of water and prepare a large bowl with ice water for refreshing the tomatoes.","Remove the stem and core of the tomatoes by cutting a cone shaped piece out of the stem-end of each tomato. Then score a large X (arms about 1 inch / 2.5 cm long) centered on the other end of the tomato.","Place the tomatoes in the boiling water for about 30–45 seconds then immediately submerge in the ice water bath.","Once cool, peel the skin off the tomatoes. Then, slice the tomatoes in half around the circumference, but not through the stem.Mastering the Art of French Cooking. by Julia Child et al. Squeeze out the juice and seeds, scraping with a spoon.","Lay the tomato carcasses flat on a cutting board and dice into ⅜ inch (0.75 cm) pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Concass%C3%A9","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Tomatea_%22Concass%C3%A9%22-a.jpg/960px-Tomatea_%22Concass%C3%A9%22-a.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaztarrotz","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tomato Salad","name":"Tomato Salad","ingredients":["750 grams (26 oz) tomato","3–4 small onions","3 cloves of garlic","Salt","Pepper","Olive oil"],"steps":["Chop the onions really fine. Boil them for about 4 minutes.","While they are boiling, cut the tomatoes in quarters, and remove the juicy centre. You can use the centres for tomato soup or throw them away.","Dice tomatoes just as finely as the onion.","Peel and mince the garlic.","When the onions are done boiling, put them in a sieve or something comparable to drain the water.","Once onions, tomatoes and garlic are all finely chopped, put all of them in a bowl, and shake/stir.","Add a bit of olive oil and salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Salad_platter.jpg/960px-Salad_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L","licence":"GFDL 1.2"},{"title":"Cookbook:Tomatoes with Cheese Stuffing","name":"Tomatoes with Cheese Stuffing","ingredients":["6 tomatoes","1 cup bread crumbs","1 cup grated cheese","½ tsp salt","⅛ tsp black pepper","2 tbsp butter","¼ cup hot water"],"steps":["Select medium-sized tomatoes and hollow out the centers, reserving the pulp.","Mix the crumbs, cheese, salt, pepper, butter, and hot water with the pulp from the centers of the tomatoes.","Fill the tomatoes with this stuffing, place in a pan, and bake in a moderate oven until the tomato can be pierced easily with a fork.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomatoes_with_Cheese_Stuffing","pageImageChecked":true},{"title":"Cookbook:Tomato Sauce Piquante","name":"Tomato Sauce Piquante","ingredients":["1 ounce ham","Butter","½ onion","½ carrot","½ stalk celery","1 bay leaf","1 sprig thyme","1 clove","4 peppercorns","⅓ cup vinegar","½ glass Chablis white wine","1 cup stock","6 tomatoes, cut up and strained of all their liquid","Veloute or Espagnole sauce","1 tsp castor sugar","Juice of ½ lemon","1 ounce butter"],"steps":["Cut up the ham, onion, carrot, and celery very finely. Fry them in butter together with the bay leaf, thyme, clove and peppercorns.","Over this pour the vinegar, and when the liquid is all absorbed, add the Chablis and stock, then the tomatoes.","Cook this in a covered stew pan and pass it through a sieve, making sure none of the bay leaf or thyme goes through.","Mix this sauce with an equal quantity of Veloute sauce (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again.","Add the castor sugar, the lemon juice, and butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Sauce_Piquante","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Tomato Curry","name":"Tomato Curry","ingredients":["1 apple, grated","1 onion, chopped","2 tomatoes, sliced","2 oz (55 g) butter","1 tsp (5 ml) curry powder","Milk","Salt","Black pepper","Boiled rice"],"steps":["Fry apple and onion in the butter until blended.","Mix curry powder in a little milk, and stir in.","Season with salt and pepper.","Fry tomatoes in a separate pan.","Cover them with the curry mixture, and serve within a wall of boiled rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Curry","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Matsuya_Fresh_tomato_curry_and_rice.jpg/960px-Matsuya_Fresh_tomato_curry_and_rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Corpse Reviver","licence":"CC BY 3.0"},{"title":"Cookbook:Tomato and Onion Salad","name":"Tomato and Onion Salad","steps":["Mix all salad ingredients together.","In a separate bowl, mix dressing ingredients.","Stir dressing into salad.","Serve with flat bread and feta cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_and_Onion_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Cucumber_onion_and_tomato_salad_with_mint_coriander_and_lemon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Voxbyrox","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tomato Pizza","name":"Tomato Pizza","ingredients":["¾ pound mozzarella cheese, sliced","3 tablespoons extra-virgin olive oil","2 cloves garlic","1 large can crushed tomatoes","1 teaspoon dried pepper","1 pound (450 g) pizza dough","3 tablespoons grated Pecorino Romano cheese"],"steps":["Preheat oven to 250°C (450°F).","Stretch the pizza dough to cover a greased baking sheet. Dough should be about 3 cm (¾ inch) thick.","Allow the dough to rise while the sauce is prepared.","Heat a saucepan on medium heat, add the olive oil and garlic.","Sauté until garlic is just golden.","Add crushed tomatoes and oregano.","Cook until the sauce is thickened, about 15–20 minutes.","Cool the sauce until it is room temperature.","Top the pizza dough with mozzarella cheese, then any toppings such as sausage or pepperoni, then top with sauce, bake in the oven for about 15–20 minutes.","After removing the tomato-pie from the oven, sprinkle the grated cheese on top and then let the pizza cool to room temperature.","Serve at room temperature or reheat under the broiler or in a toaster-oven."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Pizza","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Tomato_je.jpg/960px-Tomato_je.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Softeis","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tomato Pasta with Bacon, Onions, and Cheese","name":"Tomato Pasta with Bacon, Onions, and Cheese","ingredients":["3–4 quarts boiling salted water","8 ounces spaghetti","3 tablespoons olive oil","4 slices smoked bacon, diced","1 medium onion, chopped","½ teaspoon–1 tablespoon crushed red pepper","12–16 ounces tomato sauce","2–4 ounces freshly-grated Parmesan cheese"],"steps":["Boil spaghetti for 6 minutes or so, just until al dente. Drain when ready.","As the water for the spaghetti is brought to a boil, start heating olive oil in a medium saucepan and sauté the bacon until the fat is just clear.","Add the onion and sauté until soft.","Add crushed red pepper and cook 2–3 minutes more.","Add the tomato sauce and heat through.","Remove from heat, add Parmesan cheese, and serve immediately over spaghetti. You may garnish with additional Parmesan cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Pasta_with_Bacon%2C_Onions%2C_and_Cheese","pageImageChecked":true},{"title":"Cookbook:Torta de Acelga (Chard Pie)","name":"Torta de Acelga (Chard Pie)","ingredients":["1 small package puff pastry","6 bunches of acelga (chard)","6 eggs","Breadcrumbs","Grated cheese","Parsley","2 teaspoons minced garlic","Seasoning to taste"],"steps":["Remove the stems of the acelga (these stems will become useful for another recipe called Potaje de acelga).","Wash the leaves very well to remove any grit or soil. Boil the acelga leaves, drain really well, and chop them. Fry them for a few minutes in hot olive oil then set aside.","Roll out the pastry and lay on an oven-proof pie dish leaving sufficient pastry to close the pie later.","Beat the eggs and add all the ingredients to make a nice filling.","Add to the acelga and mix all together.","Fill the pie dish with this “relleno” or filling and close the pie with the pastry.","Bake in the oven at 150°C (300°F) for about 30 minutes or until the pie is nice and golden."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATorta_de_Acelga_(Chard_Pie)","pageImageChecked":true},{"title":"Cookbook:Tom Yum Gai","name":"Tom Yum Gai","ingredients":["400 grams (about 1 lb) boneless chicken meat, diced","3 cups chicken stock","100 grams (3.5 oz) straw mushrooms, halved","6 cherry tomatoes","1 fresh lemongrass stem, cut into short lengths","2–3 kaffir lime leaves, torn","3 tbsp Thai fish sauce","4 tbsp fresh lime juice","½ tsp sugar","5–6 hot fresh Thai chilies, just broken with pestle"],"steps":["Place the stock in a pot, add the lemongrass and kaffir lime leaves, and bring to boil over medium heat.","Add the chicken meat, mushroom, fish sauce, lime juice, and sugar; cook slowly and uncovered for 10 minutes. Do not stir.","Add the tomatoes and chilies and cook for 5 more minutes. Remove from heat.","Serve with steamed jasmine rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATom_Yum_Gai","country":"Thailand","pageImageChecked":true},{"title":"Cookbook:Tortellini in Sweet Potato Sauce","name":"Tortellini in Sweet Potato Sauce","ingredients":["1 large sweet potato","1 package (16 oz) frozen tortellini","1 tbsp butter","2 garlic cloves, minced","1 cup milk"],"steps":["Bake or microwave sweet potato in its skin until tender. Let cool.","Cook tortellini according to package directions, drain, and return to the pot.","Meanwhile, heat butter in a small skillet. Add garlic and sauté over low heat until golden (about 1 minute), then remove from heat.","Peel sweet potato and mash well in a small mixing bowl. Add garlic and butter, plus enough milk to make a thick sauce. Season as desired with salt and pepper.","Combine sauce with pasta in the pot. Heat just until sauce is heated through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortellini_in_Sweet_Potato_Sauce","pageImageChecked":true},{"title":"Cookbook:Tomato Ketchup","name":"Tomato Ketchup","ingredients":["24 oz tomato paste","1 tbsp salt","¼ cup malt vinegar","2 tbsp garlic powder","2 tbsp onion powder"],"steps":["Combine all ingredients in a large saucepan over medium-high heat. Bring to a boil and cook for 15 minutes.","Keep refrigerated in an airtight container for up to 2 weeks, or freeze up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Ketchup","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/2020-02-14_06_09_41_A_sample_of_Heinz_Tomato_Ketchup_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg/960px-2020-02-14_06_09_41_A_sample_of_Heinz_Tomato_Ketchup_in_the_Dulles_section_of_Sterling%2C_Loudoun_County%2C_Virginia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tomato Basil Soup with Garlic Toasts","name":"Tomato Basil Soup with Garlic Toasts","ingredients":["1 cup tomato paste","¾ cup heavy cream","18 oz tomato juice","½ cup chicken broth","1 tbsp kosher salt, divided","1 tbsp freshly-ground black pepper","2 Roma tomatoes, diced","Extra-virgin olive oil","4 ea. ½-inch thick slices either French or Italian crusty white bread, cut on the bias","½ tsp garlic powder","2 large bunches fresh basil"],"steps":["Combine paste, juice, cream, broth, 2 tsp salt, 2 tsp pepper, and diced tomatoes in a large saucepan. Bring to a boil over medium high heat.","Reduce heat to medium low and cook, stirring occasionally, until liquid has reduced by ⅓.","Using an immersion blender, purée soup until smooth. Keep warm over low heat.","Toast bread slices in the toaster oven. The second they come out, brush slices with olive oil and sprinkle with garlic and remaining salt and pepper. Set aside.","Add basil leaves to tomato purée and let steep for 5 minutes over low heat. Remove leaves.","Garnish individual bowls with sprigs of basil and serve warm with garlic toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Basil_Soup_with_Garlic_Toasts","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Tomato Juice","name":"Tomato Juice","ingredients":["1 can (12 oz / 340 g) unsalted, canned tomato paste","30 fl oz (3 cans / 890 ml) water","3 tablespoon distilled white vinegar","3 teaspoon black pepper"],"steps":["Add tomato paste, water, vinegar, and black pepper to container.","Shake or stir vigorously.","Serve or store several days in a suitable container in refrigerator."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Juice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Tomato_Juice.jpg/960px-Tomato_Juice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Davide","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tomato Basil Sausage Pasta","name":"Tomato Basil Sausage Pasta","ingredients":["225 g (8 oz) uncooked spaghetti","450 g (1 lb) sausage meat","½ onion, chopped","1 teaspoon salt","1 teaspoon pepper","2 cups (500 g / 1.1 lb) marinara (tomato) sauce","1 cup (250 ml / 8.5 oz) milk","½ cup (50 g / 2 oz) fresh basil leaves, chopped"],"steps":["Boil the spaghetti in water until al dente.","Meanwhile, cook the sausage meat in a pan over a medium heat for 6 minutes until well browned.","Add the onion, salt, and pepper and cook for a further 2 minutes, stirring occasionally.","Stir in the marinara sauce, milk, and basil, and cook for 2 minutes.","Drain the pasta in a colander and stir into the sauce.","Divide the pasta between 4 plates and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Basil_Sausage_Pasta","pageImageChecked":true},{"title":"Cookbook:Tomato Bredie","name":"Tomato Bredie","ingredients":["1 tablespoon vegetable oil","3½ pounds lamb or mutton breast chops, chopped into portions","2 tablespoons cake flour","1 large onion, chopped","2¼ pounds fresh tomatoes, chopped","1 tablespoon white vinegar","2 bay leaves","1 beef bouillon cube","1 teaspoon salt","1 teaspoon brown sugar","6 whole white peppercorns","½ teaspoon freshly ground black pepper","1 dash Worcestershire sauce","2 medium potatoes, quartered (Optional)"],"steps":["Heat oil in a large, heavy-bottomed saucepan","Dredge lamb in flour; shake off excess.","Then, cook the lamb in hot oil until it is brown. pour lamb into a plate, and reserve drip in the pan.","Cook and stir onion in drippings until soft for like 5 minutes, then mix tomatoes with it, return lamb chops to the saucepan; season with bay leaves, salt, brown sugar, black pepper, Worcestershire sauce, white peppercorns and bouillon, cover it, reduce the heat and simmer it for 1 hour and 15 minutes. Stir occasionally so that it wont sticks to the bottom of the pan.","Stir in potatoes; continue cooking until potatoes are cooked and meat is tender, about 45 minutes more."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATomato_Bredie","country":"South Africa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Chicken_with_tomato_bredie_%2812567481243%29.jpg/960px-Chicken_with_tomato_bredie_%2812567481243%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tibor Kelemen","licence":"CC BY 2.0"},{"title":"Cookbook:Traditional Pound Cake","name":"Traditional Pound Cake","ingredients":["½ pound self-raising flour","½ pound butter","½ pound (4 ea.) eggs","½ pound caster sugar","1 tsp vanilla extract (optional)","½ pound assorted dried fruit (currants, sultanas, and raisins, with perhaps a lesser quantity of glacé cherries; optional)"],"steps":["Preheat the oven to 175°C (350°F or Gas Mark 4).","Cream the butter and sugar together until fluffy.","Beat in the eggs and add the vanilla extract.","Gradually sift in the dry ingredients.","Transfer to a greased and floured baking pan.","Bake for 35 minutes or until a skewer inserted shows no moist crumbs when removed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_Pound_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Almond_pound_cake%2C_angled_profile.jpg/960px-Almond_pound_cake%2C_angled_profile.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kimberly Vardeman","licence":"CC BY 2.0"},{"title":"Cookbook:Traditional Pie Crust","name":"Traditional Pie Crust","ingredients":["450 g flour","Salt","110 g lard, cut into pieces","Water or milk"],"steps":["Combine the flour and salt.","Add the lard, and cut it into the dry mixture.","Gently mix in just enough water to make a stiff dough.","Roll out the dough in a cool place, and use in your recipe."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_Pie_Crust","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/-2019-12-22_Venison%2C_beef_and_lamb_Yule_Pie_with_onions%2C_herbs_and_mushrooms_topped_with_short_crust_pastry.JPG/960px--2019-12-22_Venison%2C_beef_and_lamb_Yule_Pie_with_onions%2C_herbs_and_mushrooms_topped_with_short_crust_pastry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Traditional Beef Stroganoff","name":"Traditional Beef Stroganoff","ingredients":["2 pounds (900 g) beef chuck roast","½ teaspoon (2.5 ml) salt","½ teaspoon (2.5 ml) ground black pepper","8 tablespoons (110 g) butter","4 green onions (white parts only), sliced","4 tablespoons (60 ml) all-purpose flour","10.5 ounces (300 ml) condensed beef broth","1 teaspoon (5 ml) prepared mustard","6 ounces (150 g) sliced canned mushrooms, drained","⅓ cup (160 ml) sour cream","⅓ cup (160 ml) white wine","Salt to taste","Ground black pepper to taste"],"steps":["Remove any fat and gristle from the roast, and cut into strips ½ inch thick by 2 inches long. Season with ½ teaspoon each of salt and pepper.","In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.","Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard.","Cover and simmer for 1 hour or until the meat is tender.","Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_Beef_Stroganoff","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Beef_Stroganov_%288393635015%29.jpg/960px-Beef_Stroganov_%288393635015%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michele Frazier from USA","licence":"CC BY 2.0"},{"title":"Cookbook:Traditional Lasagne","name":"Traditional Lasagne","ingredients":["2 tbsp olive oil","1 large onion, finely chopped","2 carrots, finely chopped","2 celery stalks, finely chopped","1½ lb (680 g) ground beef","4 cloves garlic, minced","1 can (28 oz/800 g) crushed tomatoes","10–15 basil leaves, chopped or torn","½ tsp dried oregano","¼ tsp black pepper","1 tsp salt","½ tsp white granulated sugar","225 ml dry red wine","1 pack of lasagne pasta sheets","1½ pints (850 ml) béchamel sauce","Finely-grated parmesan"],"steps":["Heat the olive oil in a Dutch oven over medium high heat until shimmering. Add in ground beef and cook, breaking it up with a wooden spoon, until all liquid had evaporated and meat begins to sizzle (10–15 minutes).","Stir in wine, scraping the pot to loosen the fond. Simmer until wine has evaporated.","Add the crushed tomatoes, bring to a simmer, cover, and simmer for 20 minutes. Meanwhile, prepare the béchamel sauce.","Preheat the oven to 375°F/190°C.","Mix the basil, oregano, salt, and pepper into the ragu.","Place a thin layer of ragu in the base of the ovenproof dish and cover with a single layer of pasta sheets. Spread a layer of béchamel sauce over the pasta. Repeat this until you run out of meat, making sure that you have enough béchamel sauce left to cover the top layer of pasta.","Sprinkle grated parmesan over the pasta.","Place the dish in the oven on the top shelf and cook for about 45 minutes, or until the top is lightly browned and the sauce is bubbling.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_Lasagne","pageImageChecked":true},{"title":"Cookbook:Tostón (Fried Plantains)","name":"Tostón (Fried Plantains)","ingredients":["2 green (unripe) plantains","Oil for deep frying","Salt"],"steps":["Heat the oil in a deep fat fryer to 180°C / 350°F.","Slice the plantain very thinly, then fry in the hot oil until golden brown.","Remove from the oil, and when cool enough to handle, sprinkle with salt and flatten each slice with a mallet until very thin.","Reheat the oil until very hot, then fry the flattened plantain slices until crisp and golden on both sides. Drain on absorbent paper."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATost%C3%B3n_(Fried_Plantains)","pageImageChecked":true},{"title":"Cookbook:Tortilla de Patatas","name":"Tortilla de Patatas","ingredients":["3 lb (1200 g) potatoes","4 eggs","2 cups olive oil","Salt"],"steps":["Peel the potatoes and cut them into small cubes or thin round slices. Sprinkle with salt and leave any excess water to drain from them while heating the oil to around 350°F (177°C) in a large frying pan.","Fry the potato slices until they are very slightly golden, although this is a matter of taste: the more golden and crisp the potatoes are, the juicier will be the omelette. For a dryer and thicker tortilla, turn the heat down and let the potatoes cook gently until tender and soft.","Remove the potatoes from the oil and drain. Beat the eggs, add salt to taste and mix with the potato chips. Leave them to soak for 10 minutes.","Heat 1 tablespoon of the olive oil in a frying pan and, when it's smoking hot, add the potato and egg mixture. Use a smaller frying pan so you will get a thicker and well-rounded omelette. Shake the pan to avoid the omelette sticking or burning.","After a few minutes, turn the omelette over with the help of a flat lid or a large dish, and leave until golden on the other side.","Serve hot or cold accompanied by a salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortilla_de_Patatas","country":"Argentina","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Tortilla_de_papas_argentina_casera.jpg/960px-Tortilla_de_papas_argentina_casera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Toum (Lebanese Garlic Sauce)","name":"Toum (Lebanese Garlic Sauce)","ingredients":["10–40 g fresh, peeled garlic (less for a milder thoum, more for a stronger one)","¾ cup olive oil","1 lemon, juiced and strained","¼–½ tsp salt"],"steps":["Use a pestle (traditionally wooden) to smash the garlic with salt until very smooth; you can add the salt at the beginning or after the garlic is well smashed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AToum_(Lebanese_Garlic_Sauce)","country":"Lebanon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Toum_%28Lebanese_Garlic_Sauce%29.JPG/960px-Toum_%28Lebanese_Garlic_Sauce%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Miansari66","licence":"CC0"},{"title":"Cookbook:Tortilla Española","name":"Tortilla Española","ingredients":["1 tbsp minced garlic","About ¼ cup + 2 tbsp vegetable or olive oil","6 medium potatoes","1 white onion","6 eggs"],"steps":["Heat the garlic and a small amount of oil in a 10-inch frying pan until garlic is browned.","Add the rest of the oil and heat to about 375°F (200°C).","Cube or slice the potatoes and coarsely chop the onion; add to hot oil and fry until brown.","Strain the potatoes, onions, and garlic and reserve about 2 tablespoons oil.","Beat eggs in a separate bowl.","Add potatoes, onions, and garlic to beaten eggs and allow to sit for about 15 minutes.","Put reserved tablespoons of oil in original 10-inch frying pan and place over low-medium heat.","Add egg/potato/onion/garlic mixture to frying pan; fry, lifting up edges of tortilla española to allow uncooked egg to run underneath and cook.","Serve after cooked as a pizza with your choice of toppings: salsa, sour cream, shredded cheese, chives, etc., are all very good choices."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortilla_Espa%C3%B1ola","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Tortilla_espa%C3%B1ola_con_patatas_y_cebolla.jpg/960px-Tortilla_espa%C3%B1ola_con_patatas_y_cebolla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"Cookbook:Tortilla Española de Patatas","name":"Tortilla Española de Patatas","ingredients":["1 lb (½ kg) potatoes, washed","10 eggs","Salt","Pepper","17 fl oz (500 ml) olive oil","2 onions, peeled, quartered, and sliced into ⅛–¼-inch slices","Cucumber (optional)"],"steps":["Cut the potatoes into thin slices and dab them dry with a dish towel. Heat the olive oil in a pan. Add the potatoes and onions; turn down the heat and stir-fry them for approximately 20 minutes.","Crack the eggs into a bowl, add salt and pepper, and whisk them. As soon as the potatoes and the onions are cooked, drain them off, collecting the oil. Then add the whisked eggs to the potato-onion mix.","Clean the pan and heat 2 tablespoons of the collected oil in it. Put in the egg-potato-onion mix, reduce the heat and fry the mass for approximately 4 minutes. Make sure that the egg mass covers the potatoes, and be careful not to burn the tortilla.","As soon as the bottom of the mass has solidified, and the top jiggles but is not runny, cover the pan with a big plate and turn it over. Then carefully slide the nearly finished tortilla back into the pan (upside down) and cook it for about 4 minutes.","Let it rest for 15 minutes, then the dish is ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortilla_Espa%C3%B1ola_de_Patatas","country":"Spain","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Bocadillo_de_Tortilla_de_patatas_-_34.jpg/960px-Bocadillo_de_Tortilla_de_patatas_-_34.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"Cookbook:Tourte à la Lorraine","name":"Tourte à la Lorraine","ingredients":["4 oz puff pastry","4 oz pie dough","4 oz fresh pork, diced","4 oz veal, diced","1 cup Riesling wine","2 shallots, chopped","1 onion","2 garlic cloves, minced","2 bay leaves","2 sprigs thyme","4 cloves","Salt","Pepper","4-spice powder","Parsley, chopped","½ cup heavy cream","1 whole egg","1 egg yolk","Nutmeg"],"steps":["Combine the meat, Riesling, salt, pepper, 4-spice powder, shallots, garlic, onion, parsley, bay leaves, thyme, and cloves.","Marinate for 48 hours.","Preheat the oven to 400°F.","Press the pie dough into a buttered and floured pie dish or cake pan lined with parchment paper.","Place the meat on the pie dough leaving a narrow border all around the edge. Cover the meat with the puff pastry, taking care to moisten with a little water to glue the edges together.","Brush the surface with egg yolk and make a small chimney in the middle (you may use a tube of cardboard covered with foil). Make a pleasing design on the surface of the pastry with a tip of a small knife.","Bake in a hot oven for 45 minutes.","During this time, beat the egg and yolk with the cream. Season with grated nutmeg, salt and pepper.","Remove the pie from the oven and, with the help of a funnel, pour the cream mixture through the chimney. This operation is a bit delicate. One needs to add a little at a time and then tilt the pan to disperse the liquid throughout the pie.","Return to the oven for 10 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATourte_%C3%A0_la_Lorraine","country":"France","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/54._Tourte_lorraine_%28Fresson%29_%281%29.jpg/960px-54._Tourte_lorraine_%28Fresson%29_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Claude Humbert","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tres Leches Cake II","name":"Tres Leches Cake II","ingredients":["1 box of white cake mix, preferably with pudding in the mix","1 can of sweetened condensed milk","1 can of evaporated milk","1 cup of heavy whipping cream or half and half","1 container of cool whip"],"steps":["Prepare cake mix as directed on the package. Transfer to a greased baking dish or cake pan, and bake per the directions.","While the cake is baking, combine the sweetened condensed milk, evaporated milk, and heaving whipping cream to make the milk mixture. Mix well.","When the cake is finished baking, remove from the oven and poke holes all over the top of the cake with a fork.","Pour all of the milk mixture on top of the cake.","Cover the cake, and refrigerate it for 8 hours or overnight.","Immediately before serving, spread cake with cool whip or as guests prefer."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATres_Leches_Cake_II","country":"Mexico","pageImageChecked":true},{"title":"Cookbook:Tortillas with Spicy Chocolate Sauce","name":"Tortillas with Spicy Chocolate Sauce","ingredients":["5 ounces semisweet chocolate, roughly chopped","¾ cup white granulated sugar, divided","1 pinch salt","3 egg yolks, beaten","1 habanero chilli, seeded and minced","12 wheat flour tortillas, each cut into 10 wedges","½ cup unsalted butter, melted","1 Tbsp freshly-squeezed orange juice","2 tsp vanilla extract"],"steps":["Toss tortilla wedges with butter. Sprinkle with ¼ cup sugar and place on a half-sheet pan.","Bake at 375°F for 15 minutes. Remove and set aside.","Heat an inch of water in a large saucepan to a simmer. Place a stainless steel bowl that hangs over the edges on top to make a double boiler.","Remove bowl from pot and add egg yolks, whisking continuously, and place back on top of the pot. Cook, whisking continuously, until eggs fall off of whisk in a ribbon.","Add chocolate, chilli, orange juice, remaining sugar, and vanilla extract. Cook, whisking continuously, until chocolate is melted and all ingredients are heated through.","Drizzle sauce over tortillas, and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortillas_with_Spicy_Chocolate_Sauce","pageImageChecked":true},{"title":"Cookbook:Tortilla Canaria","name":"Tortilla Canaria","ingredients":["2 tablespoons olive oil","150 grams yellow onions, diced","2 cloves garlic, chopped","1 teaspoon parsley","1 teaspoon tarragon","300 grams tomatoes, diced","Salt to taste","6 eggs, scrambled"],"steps":["Sauté the onions and the chopped garlic in olive oil with the parsley and tarragon until the garlic is slightly brown.","Add the tomatoes and salt. Sauté until the tomatoes are tender. Remove from heat.","Make two open omelets from the scrambled eggs.","Place the cooked vegetables into the center of each omelette and fold them over.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATortilla_Canaria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Tortilla_canaria.jpg/960px-Tortilla_canaria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Secret Tenerife from After 16 years in Tenerife, the Costa del Geriatrico, United Kingdom","licence":"CC BY 2.0"},{"title":"Cookbook:Traditional Pilau Rice","name":"Traditional Pilau Rice","ingredients":["425 ml basmati rice","1 medium onion or ½ large onion, peeled and finely chopped","1–2 cloves of garlic","Garam masala spice mixture","1 tsp ground cumin","1½ tsp ground coriander","250 g minced meat (lamb or mutton are most common, but you could use beef or imitation meat).","400 g tinned chickpeas (240 g drained weight)","1 large tomato, diced, or 1 dozen cherry tomatoes, cut into eighths","Frozen petits pois (optional)","Salt","Oil (use sunflower oil or a similar vegetable oil without a strong taste) or ghee","575 ml water"],"steps":["Wash the rice in several changes of water and leave it to soak while you prepare the other ingredients, changing the water whenever you have a spare moment.","While the onions are browning, prepare the other ingredients (not forgetting to stir the onions occasionally). Bash the garlic in a mortar and pestle with some salt, chop the tomatoes and drain the chickpeas.","When the onions look like they are beginning to brown, add the garlic and any powdered or seed spices. Do not add them earlier than this or they will burn in the long time the onions take to caramelize.","When the onions and garlic are both done, add the tomatoes and stir for a minute or so. This will help to deglaze the pan and seems to stop the onions cooking any more. Turn up the heat and add the mince. If using meat mince, cook until completely browned (5–10 minutes). If using quorn mince, you just need to cook for a couple of minutes until heated through.","While the mince is cooking, drain the washed rice in a sieve and put a kettle of water on to boil. When the mince is cooked, add the drained rice to the pan, along with a little extra oil or ghee if necessary. Stir the rice gently until it is coated in the oil, taking care not to break up the grains.","Add 575 ml hot water, along with the drained chickpeas and any larger spices like bay leaves, cardamom pods or cloves. Add the salt and bring to the boil.","Once boiled, put on a tight-fitting lid and turn the heat to very low. Cook for 25 minutes and do not remove the lid.","After 25 minutes, remove the lid, add the peas, cover with a clean teatowel (optional) and replace the lid. Turn off the heat and leave to rest for 5 minutes; the peas will cook in the residual heat and the teatowel will absorb excess moisture/condensation.","Turn out onto a serving platter (separate large lumps by pressing with the back of a spoon) or plate up. Add any garnishes, and serve with yoghurt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_Pilau_Rice","country":"India","pageImageChecked":true},{"title":"Cookbook:Tostones (Fried Plantains)","name":"Tostones (Fried Plantains)","ingredients":["4 tablespoons olive oil","1 large ripe plantain"],"steps":["Heat oil in a frying pan over low heat.","Peel plantain, and cut it horizontally or in circular slices.","Add plantains to frying pan and fry on both sides for about 1 minute or until golden brown.","Drain, cool, and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATostones_(Fried_Plantains)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Tostones.JPG/960px-Tostones.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AMartiniouk","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Traditional British Brewed Tea","name":"Traditional British Brewed Tea","ingredients":["Loose-leaf tea","Milk (traditionally full-fat, but semi-skimmed will do)"],"steps":["Bring freshly drawn water to a boil in a kettle.","Meanwhile, prepare your teapot. A stainless steel pot may be used, but earthenware is preferred. Add some hot water and let the warmth pervade the pot. Drain off the hot water. Remember to take the pot to the water, never the water to the pot.","Add the tea, measured according to the size of the teapot and the strength of tea you prefer. In a large teapot (serving 4 cups), 2 teaspoons will give a fairly weak tea, perhaps enough to console one for a lost umbrella on a rainy day, and 2 should be strong enough for being stood up on a Friday night. A broken heart may need 6.","Add the water as soon as it boils, and leave it to stand for 5 minutes (and no longer) before serving.","Add milk to taste. If you are familiar with the strength of tea you make and the size of the cups, you can follow the 'milk in first' technique. Otherwise, add milk to the tea, to ensure you get the right colour.","Add sugar according to taste and the extent of the emotional crisis you are trying to overcome.","Serve with a biscuit or two, and prepare to feel much better."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATraditional_British_Brewed_Tea","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Tuna Salad","name":"Tuna Salad","steps":["Mix all ingredients in a bowl.","Chill before serving.","Serve on toast."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Tuna_fish_sandwiches_for_the_National_School_Lunch_Program_%281%29.jpg/960px-Tuna_fish_sandwiches_for_the_National_School_Lunch_Program_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. Department of Agriculture","licence":"Public domain"},{"title":"Cookbook:Tri-Colored Autumn Rice Balls","name":"Tri-Colored Autumn Rice Balls","ingredients":["3 cups prepared steamed sweet rice","¼ cup toasted black sesame seeds, lightly crushed","1 tablespoon sugar","1 cup smooth Japanese bean paste (koshi-an), chilled","½ cup roasted soybean powder (kinako) or toasted ground pecans"],"steps":["Mix sesame seeds and sugar in a small bowl.","Moisten your hands with water and divide warm rice into 12 equal portions.","Shape 4 portions into balls. Moisten a clean dish towel and squeeze it dry.","Place 2½ tablespoons bean paste on towel; pat into a 4-inch circle.","Place 1 rice ball in the centre of the bean paste circle and use towel to mould bean paste around the rice ball.","Repeat this 3 more times, using another ½ cup of bean paste and the other 3 rice balls.","Place these on a nice serving tray. Flatten the remaining eight rice portions.","Form the remaining bean paste into 8 balls (about 2 teaspoons per ball). Place a bean paste ball in the centre of each piece of flattened rice and shape the rice around it.","Mould these stuffed rice balls into oval shapes. Roll 4 ovals in the sesame-sugar mixture. Roll the other 4 balls in the roasted soybean powder. Add these to the serving tray."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATri-Colored_Autumn_Rice_Balls","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Tuna Fish Cakes","name":"Tuna Fish Cakes","ingredients":["3 cups (720 ml) cooked mashed potatoes","1 tin (425 g) tuna, drained","¾ cup (180 ml) tinned corn","¾ cup (180 ml) frozen peas, thawed and drained","½ cup (120 ml) cooked carrots, cut into small pieces","4 tablespoons fresh chopped herbs (e.g. coriander, basil, parsley)","1 tablespoon chilli sauce","1 egg, beaten","Salt","Pepper","1 cup (240 ml) breadcrumbs"],"steps":["Combine all ingredients except breadcrumbs in a large bowl and mix until combined.","Shape mixture into patties and gently roll in breadcrumbs until well coated.","Either:","Place patties on a baking tray and cook in a moderately hot oven (200°C /400°F) for 30–35 minutes, turning once until golden brown and crisp; or","Place patties under a moderately hot grill and cook for 8–10 minutes each side until golden brown and crisp; or","Heat a small amount oil in a large frying pan and fry patties for 5 minutes each side until crisp and golden, drain well and keep warm to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Fish_Cakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Thai-style_Fish_Cakes_-_complimentary_-_Majors_Lane_-_by_Julia.jpg/960px-Thai-style_Fish_Cakes_-_complimentary_-_Majors_Lane_-_by_Julia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tripes à la mode de Caen (Norman Stewed Tripe)","name":"Tripes à la mode de Caen (Norman Stewed Tripe)","ingredients":["6 lb tripe, cut into 2-inch squares","1 calf's foot, boned and cut into pieces","2 lb marrow bone","1 cup apple brandy","2 cups dry white wine","4 cups beef broth","2 cups diced carrots","2 cups chopped onions","3 garlic cloves, pressed or minced","10 shallots, minced","½ cup celery leaves","¼ cup parsley, finely chopped","Salt","Pepper"],"steps":["Preheat oven to 300°F.","Mix all of the ingredients together.","Place in a deep casserole or Dutch oven with a tight fitting lid. Then, wrap the casserole completely in foil.","Bake for 10–12 hours. Remove bones before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATripes_%C3%A0_la_mode_de_Caen_(Norman_Stewed_Tripe)","country":"France","pageImageChecked":true},{"title":"Cookbook:Tuna Glop","name":"Tuna Glop","ingredients":["2 cup (240 ml) elbow macaroni pasta","1 can (10 oz / 300 g) cream of mushroom soup","1 can (6 oz / 170 g) chunk tuna in water","2 cups frozen vegetables, such as peas and carrots","1 cup crushed potato chips (crisps)"],"steps":["Prepare macaroni according to directions on the package, but without salt. Drain and return to pot.","Add cream of mushroom soup.","Drain tuna and add.","Add frozen vegetables and mix well.","If you prefer crunchy vegetables, heat for 5 minutes over low heat, stirring frequently. Heat longer if you prefer softer vegetables.","Serve topped with crushed potato chips (crisps)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Glop","pageImageChecked":true},{"title":"Cookbook:Trifle","name":"Trifle","ingredients":["1 swiss roll or similar sponge cake","50–100 ml dry sherry","1 packet/sachet fruit-flavoured jelly (can be found under the brand names \"Quick-Jel\" or \"Jell-O\")","1 tin of peach segments","Custard","Whipped double cream","Hundreds and thousands, sprinkles, or other sweet topping (optional)"],"steps":["Slice the Swiss roll approximately ¾-inch (2 cm) thick, and line the base of a Pyrex casserole dish with it.","Pour sherry over the swiss roll.","Drain the peaches, keeping the juice/syrup aside and then arrange the peaches over the swiss roll.","Prepare the jelly as per the instructions, you may wish to use the syrup from the peaches for this. Pour the jelly into the casserole dish and allow to set in the fridge.","Make the custard, again as per the instructions (use fresh or powdered as opposed to canned). Allow this to cool to lukewarm, and pour into the casserole. Allow this to set in the fridge.","Whip the cream for the top of the trifle and spread it over the custard. Garnish with hundreds and thousands, sprinkles, or other cake decorations.","Serve!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATrifle","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/-2018-12-26_Sherry_trifle%2C_Cromer.JPG/960px--2018-12-26_Sherry_trifle%2C_Cromer.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tuna Casserole","name":"Tuna Casserole","ingredients":["3 cans of tuna in water","1 can each of cream of celery soup, cream of chicken soup, and cream of mushroom soup (substitute cream of potato if you don't like mushrooms)","1 bag of frozen vegetables (peas, carrots, and corn)","1 large bag of egg noodles","1 can of fried onion rings, 1 packet potato chips, or 1 small packet corn flakes"],"steps":["Cook egg noodles as directed on package. While boiling water, preheat oven to 400°F.","Drain egg noodles. Mix together all ingredients except fried onion rings. Put in a casserole dish or a 9 x 13 x 2-inch pan. Bake for 20 minutes.","Sprinkle fried onion topping on top of baked casserole. Bake for an additional 3 minutes, or until fried onion is slightly brown.","Let cool for 5 minutes and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/Tuna_Casserole2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"B.D.'s world","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tuna Rice Casserole","name":"Tuna Rice Casserole","ingredients":["2 cans (12 ounces / 300 g) tuna","1 package (10 ounces / 280 g) frozen peas, cooked","3 cups cooked rice","¾ cup (6 ounces / 180 ml) water","1 can (10 ounces / 280 g) cheddar cheese soup"],"steps":["Preheat oven to 400°F (200°C).","In large bowl, combine tuna, peas, and rice, and mix well.","In another large bowl, combine cheddar cheese soup and water.","Place soup mixture in bowl with tuna mixture.","Place combined mixture in greased casserole dish.","Bake in a preheated 400°F (200°C) oven for 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Rice_Casserole","country":"United States","pageImageChecked":true},{"title":"Cookbook:Tuna Noodle Casserole","name":"Tuna Noodle Casserole","ingredients":["2 cans (drained) or pouches (12 ounces each) tuna","1 cup milk","4 cups hot, cooked medium egg noodles","2 cups frozen peas","2 cans (21 ounces) condensed cream of mushroom soup","2 tablespoons dry bread crumbs","1 tablespoon melted butter","1–2 teaspoons dried minced onion (onion)","¼–1 teaspoon Texas Pete or other hot sauce (optional)","3–4 ounces cheese, shredded or sliced to cover casserole"],"steps":["Preheat oven to 400°F.","Shred tuna and stir into 3-quart casserole with milk, noodles, peas, and soup. Add onions and hot sauce if desired.","Bake until hot, about 25–30 minutes.","Remove from oven, and top with bread crumbs mixed with butter or with cheese.","Bake another 5 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Noodle_Casserole","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/Tuna_Casserole2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"B.D.'s world","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Tuna and Herb Salad","name":"Tuna and Herb Salad","ingredients":["1 can (12 oz) water-pack albacore tuna, drained","Salt to taste","Freshly-ground black pepper to taste","2 tsp Dijon mustard","2 tbsp freshly-squeezed lemon juice","2 tsp grated lemon zest","6 tbsp extra-virgin olive oil","¼ cup fresh basil","2 tbsp fresh rosemary, finely chopped","¼ cup fresh oregano","¼ cup flat-leaf parsley","¼ cup fresh marjoram","Hot sauce, to taste","1 tbsp Worcestershire sauce","½ cup crumbled feta cheese"],"steps":["Combine juice, zest, mustard, hot sauce, and Worcestershire sauce. Slowly stream in olive oil while whisking continuously until oil has been integrated.","Season to taste with salt and freshly ground black pepper.","Combine remaining ingredients except for cheese. Add dressing and toss to coat. Sprinkle with feta before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_and_Herb_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Tuna_Salad_with_sweet_corn.jpg/960px-Tuna_Salad_with_sweet_corn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adesolive","licence":"CC0"},{"title":"Cookbook:Tuna Curry","name":"Tuna Curry","ingredients":["3 tablespoons (45 g / 45 ml) butter or olive oil","1 medium onion, diced","1 tablespoon (8 g) flour","1 tablespoon (6 g) curry powder","250 ml (1 cup + 1 tablespoon) milk","100 g (3½ oz) frozen vegetables, such as carrot slices, green beans, or peas","1 can (150 g/5¼ oz) tuna in water, drained","Salt to taste","Pepper to taste"],"steps":["Heat the oil or melt the butter in a saucepan.","Sauté the onion in the butter or olive oil until transparent.","Add the flour and stir until the flour is completely incorporated.","Add the curry powder and stir until it is completely incorporated.","Add the milk and frozen veggies and stir until the mixture gets hot again.","Stir in the tuna.","Salt and pepper to taste. Tuna is naturally salty, so add the tuna before tasting.","Heat thoroughly and serve over rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Curry","pageImageChecked":true},{"title":"Cookbook:Tuna Melt Fishcakes","name":"Tuna Melt Fishcakes","ingredients":["200 g tuna in olive oil","200 g ricotta cheese","2 eggs","50 g capers","100 g breadcrumbs","50 g grated parmesan cheese","1 tablespoon chopped parsley or basil","1 lemon, zested and juiced","Olive oil","Salt","Pepper"],"steps":["Preheat oven to 180ºC before beginning preparation.","In a bowl beat the eggs and mix in well the drained tuna with the ricotta.","Add a little salt and pepper, the lemon zest, basil or parsley, Parmesan and half the bread crumbs.","Distribute a trickle of olive oil in an ovenproof dish.","Work the ingredients well and, with the help of two spoons, form medium-sized balls to be covered in the other half of the breadcrumbs and lay them in the ovenproof dish.","Bake in the oven for 25–30 minutes and serve warm or cold drizzling with lemon juice and accompanied by a green salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Melt_Fishcakes","pageImageChecked":true},{"title":"Cookbook:Tuna Salad (1940)","name":"Tuna Salad (1940)","ingredients":["1 can (6–9½­ oz / ~170–270 g) tuna","¼ apple, finely chopped","½ stalk celery, finely chopped","¼ cup mayonnaise (low fat can work)","1 tsp lemon juice","½ ea. chopped green onion or ½ tsp dried chopped white or yellow onion","1 hard boiled egg, chopped (or two hard boiled egg whites and a bit of oil olive oil to make up the difference)","Ground black pepper to taste","Paprika (optional)","Lettuce (optional)"],"steps":["Drain and squeeze tuna dry, discarding liquid or reserving for some other use.","Combine tuna, apple, celery, mayonnaise, lemon juice, green onion, egg, and pepper.","Refrigerate 1 hour or more.","Sprinkle with paprika and trim with lettuce, if desired."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Salad_(1940)","pageImageChecked":true},{"title":"Cookbook:Tropical Sausage Combo","name":"Tropical Sausage Combo","ingredients":["Ripe plantains (gonja)","Butter or margarine","Smoked sausages (farmers choice smokies)","Vegetable confetti (chopped carrots, tomatoes, onions, bell peppers, etc. As many colours as you can get)","Olive oil","Vinegar","Black pepper"],"steps":["Preheat oven to 175°C.","Peel the plantains and smear them with butter. Place on oven tray.","Place sausages on oven rack.","Put tray and rack in oven.","Bake at 170°C for 30–35 minutes.","Chop the vegetables, and douse with olive oil and vinegar.","Serve and sprinkle with black pepper if you so wish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATropical_Sausage_Combo","pageImageChecked":true},{"title":"Cookbook:Tub Tim Krob (Thai Water Chestnuts in Coconut)","name":"Tub Tim Krob (Thai Water Chestnuts in Coconut)","ingredients":["⅓ cup coconut milk","5 drops red food coloring","½ cup tapioca flour","¼ cup water","½ can whole water chestnuts"],"steps":["Peel and cut the water chestnuts into small cubes.","Soak the water chestnut cubes in red food coloring until their color changes to red.","Mix the colored water chestnut cubes with tapioca flour until the skin of the cubes is covered with the flour.","Boil them in hot water for several minutes or until the water chestnut cubes float to the top of the water.","Mix the water chestnut cubes with coconut milk and serve with ice cubes in a bowl."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATub_Tim_Krob_(Thai_Water_Chestnuts_in_Coconut)","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Tub_tim_krob_in_Singapore_-_20050520.jpg/960px-Tub_tim_krob_in_Singapore_-_20050520.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chensiyuan at English Wikipedia","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Tuna Fried Rice","name":"Tuna Fried Rice","ingredients":["1 cup basmati rice, prepared as a firm and dry pilav","Olive oil","1 medium red onion, finely chopped","½ cup or more shredded cabbage","1 handful of bean sprouts","Red pepper paste","Hot paprika","1 tbsp miso","½–¾ tbsp honey","Tabasco to taste","1 can good-quality tuna","2 eggs","Salt, if needed","Chopped scallions","Katsuobushi"],"steps":["Prepare a pilaf-style rice. This should be dry with little fat or excess moisture.","Sauté the onion in 1 tbsp olive oil.","Add the cabbage and bean sprouts.","Stir in red pepper paste and paprika.","Add the cooked rice.","Add the miso and honey, and combine thoroughly.","Add Tabasco if desired.","Mix in the tuna.","Move the rice to one side of the skillet and crack in the eggs.","When they are ready, mix the scrambled eggs in with the rice.","Garnish with katsuobushi and scallions before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuna_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Malaysian_Tuna_Fried_Rice.jpg/960px-Malaysian_Tuna_Fried_Rice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bawani Sri Jayaveeran","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Triple Chocolate Chip Cookies","name":"Triple Chocolate Chip Cookies","ingredients":["110 g (3.9 oz / 1 stick) unsalted butter, plus extra for greasing","180 g (6.3 oz / 1 cup) soft light brown sugar","1 large egg","225 g (7.9 oz / 1¾ cups) plain flour","30 g (1.1 oz / ¼ cup) cocoa powder","1 tsp bicarbonate of soda","¼ tsp salt","60 g (2.1 oz / ¾ cup) white chocolate chips","60 g (2.1 oz / ¾ cup) milk chocolate chips"],"steps":["Preheat the oven to . Grease 3 baking trays.","Mix the flour, cocoa, bicarbonate of soda and salt in a bowl.","Beat the butter and sugar in a mixing bowl until soft and fluffy.","Beat in the egg.","Fold the dry ingredients into the wet ingredients.","Fold the chocolate chips into the dough.","Spoon heaped tablespoons of dough onto the baking trays, well spaced apart.","Bake for 12–15 minutes. If you want a chewy texture, reduce the time to 10 minutes.","Transfer the cookies to wire racks and leave them to cool.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATriple_Chocolate_Chip_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Chocolate_Overdose_%285200730922%29.jpg/960px-Chocolate_Overdose_%285200730922%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael from Calgary, AB, Canada","licence":"CC BY 2.0"},{"title":"Cookbook:Tubani (Nigerian Corn and Soybean Fritter)","name":"Tubani (Nigerian Corn and Soybean Fritter)","ingredients":["2 cups corn","2 cups soy beans","4 spoonfuls of kuka (baobab leaf powder)","1 small piece potash","½ cup chilli pepper","2 teaspoon stock cube","3 tablespoons vegetable oil for frying"],"steps":["Blend all the ingredients together, adding water as needed to make a smooth dough.","Mold the dough into your desired shape.","Fry the dough in vegetable oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATubani_(Nigerian_Corn_and_Soybean_Fritter)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Traditional_food_of_the_Gonjas.jpg/960px-Traditional_food_of_the_Gonjas.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kawtey","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Turkey & Barley Cabbage Rolls with Fresh Dill","name":"Turkey & Barley Cabbage Rolls with Fresh Dill","ingredients":["½ cup pearl barley","1½ cups vegetable or chicken broth","1 medium green cabbage","1 lb (450 g) lean ground turkey","1 small onion, finely chopped","2 cloves garlic, minced (or ½ tsp garlic powder)","1 egg (optional, helps bind filling)","¼ cup chopped fresh dill, loosely packed (plus extra for garnish)","1 tsp salt","½ tsp black pepper","1 can (796 mL) no-salt-added crushed or diced tomatoes","1 tbsp tomato paste (optional, for richness)","1 tbsp canola oil (optional, for sautéing)","1 tbsp apple cider vinegar","1 tsp paprika","1 tsp maple syrup or brown sugar (optional)"],"steps":["Simmer barley in the broth until tender (about 30–40 minutes). Drain excess liquid if needed and set aside to cool.","Bring a large pot of water to a boil. Core the cabbage and place it in the pot. Simmer for 5–10 minutes, removing leaves as they soften. Reserve 10–12 large leaves for rolling.","In a large bowl, make the filling by combining the cooked barley, ground turkey, onion, garlic, egg, dill, salt, and pepper.","Spread a cabbage leaf out flat on a work surface. Place 2–3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining filling and cabbage leaves.","Prepare the sauce by mixing the crushed tomatoes, tomato paste, canola oil, paprika, and apple cider vinegar in a bowl or large measuring cup. Add a the sugar or maple syrup if you like your sauces a bit sweeter.","Spread a few spoonfuls of the sauce on the bottom of a large baking dish or pot. Arrange the cabbage rolls over the tomatoes, seam-side down. Pour the rest of the sauce over top of the rolls Sprinkle with extra dill if desired.","For the oven method, cover with foil and bake at 175 °C (350 °F) for 1 hour. For the stovetop method, simmer gently, covered, on low heat for 1 hour."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkey_%26_Barley_Cabbage_Rolls_with_Fresh_Dill","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Turkey_and_Barley_Cabbage_Roll_in_Tomato_Sauce.jpg/960px-Turkey_and_Barley_Cabbage_Roll_in_Tomato_Sauce.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cnrowley","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Turkey Biscuit","name":"Turkey Biscuit","ingredients":["4 cups cooked turkey meat, chopped","1 large onion, chopped","1 can cream of chicken soup","2 tablespoons ranch dressing","½ cup milk","¾ cup shredded cheddar cheese","1 package frozen biscuit dough"],"steps":["Sauté the onion until tender.","Combine in a small bowl the all the other ingredients except the cheese and biscuits.","Stir this mixture, then place it into a baking dish, and bake for 15 minutes at 350°F until it is quite warm throughout.","Remove the baked mixture from the oven and sprinkle the shredded cheese on it.","Add a layer of frozen biscuits on top of this. Bake for about 20–30 minutes longer.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkey_Biscuit","country":"United States","pageImageChecked":true},{"title":"Cookbook:Turkey Wrap","name":"Turkey Wrap","ingredients":["8 large (burrito-size, about 12-inch) flour tortillas.","1 can (6 ounces) tomato paste","6 ounces (net drained weight) black olives","Several cups of cooked turkey"],"steps":["Cut the olives in half.","Cut the turkey into ¾-inch chunks.","Mix the olives and tomato paste.","Mix in turkey, adding as much as will be covered by the paste.","Optionally, warm the mixture.","Place some of the mixture on a tortilla.","Wrap the tortilla around the mixture.","Place the finished wrap on an ungreased cookie sheet, with the exposed edge (flap) downward to prevent the wrap from coming undone before it is cooked.","Keep making wraps as needed.","Place the cookie sheet in an oven set to 350°F.","Remove the wraps when they start to brown, which should be about 15 minutes.","Let the wraps cool a bit on the outside while heat sinks into the inside."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkey_Wrap","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/2019-11-12_02_46_46_A_Wawa_Turkey%2C_Apple_%26_Cranberry_Wrap_%28Turkey_breast_with_cranberry_dill_spread%29_divided_into_two_pieces_in_the_Franklin_Farm_section_of_Oak_Hill%2C_Fairfax_County%2C_Virginia.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Famartin","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Turkey and Bacon Salad","name":"Turkey and Bacon Salad","ingredients":["1 head of lettuce","2 cups of shredded carrots","1 cup of sliced olives","4 to 5 slices of deli turkey","4 to 5 slices of cooked bacon"],"steps":["Cook bacon completely.","Remove excess grease by pressing cooked bacon on disposable paper towel.","Chop bacon strips into small pieces.","Clean lettuce, carrots, and olives.","Shred lettuce either by hand or with a knife.","Lay desired amount of lettuce in clean bowl, a minimum of 2 cups recommended.","Roll deli turkey to form a slender shape.","Slowly slice turkey into circular shapes.","Pile carrots, olive, bacon, and turkey on lettuce.","Top off with your favorite dressing."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkey_and_Bacon_Salad","pageImageChecked":true},{"title":"Cookbook:Tvorog (Russian Farmer Cheese)","name":"Tvorog (Russian Farmer Cheese)","ingredients":["1 part cultured buttermilk","2 parts milk"],"steps":["Mix milk and buttermilk in a pot, and cover with a lid.","Let stand for 1–2 days, until the mixture thickens to a consistency of thin yogurt.","Heat mixture gently, without letting it boil, until the whey separates from the curds.","Pour out through cheese cloth.","For a drier tvorog, hang it up for 1–12 hours to let it drain."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATvorog_(Russian_Farmer_Cheese)","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Turkish Delight","name":"Turkish Delight","ingredients":["2 cups white granulated sugar","½ cup cornstarch","1½ cup water","½ tsp cream of tartar","2 tbsp rosewater","Food coloring","½ cup chopped toasted pistachios or almonds (optional)","Icing sugar, granulated sugar, or desiccated coconut for dusting"],"steps":["Combine sugar, 1 cup water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil.","Boil over medium-low heat for 20-30 minutes, until the mixture reaches \"firm-ball,\" or 250°F (120°C) on a candy thermometer.","In a separate bowl, combine cornstarch with ½ cup hot water, mix completely, and slowly stir into sugar mixture.","Stir constantly until mixture is evenly combined. Continue to stir on low heat until mixture thickens and becomes clearer.","Apply non-stick cooking spray to a form (heat-safe ice cube trays will do nicely, though not plastic ones), shallow pie pan, or jelly-roll pan.","Pour the thickened hot mixture into the pan or form and allow to set.","When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut.","Store at room temperature in airtight container."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkish_Delight","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Turkish_Delight_Shop%2C_Istanbul%2C_Turkey_%289606775812%29.jpg/960px-Turkish_Delight_Shop%2C_Istanbul%2C_Turkey_%289606775812%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"l0da_ralta","licence":"CC BY 2.0"},{"title":"Cookbook:Tuscan Mushroom Risotto","name":"Tuscan Mushroom Risotto","ingredients":["¼ cup unsalted butter","2 garlic cloves, chopped","2 tablespoons shallots, chopped","~½ cup dry porcini mushrooms","1 cup white mushrooms, diced","1½ cups risotto rice","½ cup white wine","5 cups chicken broth or vegetable broth","¼ cup heavy cream","1 cup choice of Parmesan, Romano cheese, or Asiago cheese","Salt and freshly ground pepper to taste","1 tablespoon parsley, chopped"],"steps":["Keep broth heated in a medium-size saucepan.","On medium heat in a large pan combine butter, garlic or garlic oil, shallots, mushrooms, and rice.","Heat for about 2 minutes, stirring well.","Add white wine and let simmer on low for 2 minutes.","With lid off, add chicken or vegetable broth, add cream, and let simmer on low until liquid is absorbed, approximately 25 minutes, stirring regularly.","Add cheese of choice and salt and pepper to taste.","Garnish with parsley and grated choice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuscan_Mushroom_Risotto","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Tuscan Soup (Meatless)","name":"Tuscan Soup (Meatless)","ingredients":["1 small onion, chopped","1 small carrot, sliced","1 tablespoon olive oil","2 cans (29 ounces) chicken broth","1 cup water","¼ teaspoon salt","¼ teaspoon pepper","1 can (15–16 ounces) kidney beans or great northern beans, rinsed and drained","⅔ cup uncooked small spiral pasta","3 cups thinly-sliced fresh escarole or spinach"],"steps":["In a 2-quart saucepan, sauté onion and carrot in oil until onion is tender.","Add broth, water, salt and pepper; bring to a boil.","Stir in beans and pasta; return to a boil.","Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally.","Add escarole or spinach and heat through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuscan_Soup_(Meatless)","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Tuscan Bean Soup","name":"Tuscan Bean Soup","ingredients":["3 cups cranberry or pinto beans","1 cup spelt or wheat berries (available at gourmet-food shops)","¼ cup extra-virgin olive oil, plus more for drizzling","½ pound sweet Italian sausage, casings removed","1 pound kale, preferably Tuscan, coarse stems removed, cut into thick ribbons","1 medium-large onion, diced","1 large carrot, peeled and diced","1 large rib celery, trimmed and diced","3 cloves garlic, thinly sliced","5 cups homemade chicken stock, or canned low-sodium stock, plus more if needed","1 cup peeled, seeded, and diced tomatoes, or drained canned diced tomatoes","1 sprig fresh rosemary","1 sprig fresh sage","Sea salt and freshly ground pepper","½ cup freshly grated Parmigiano-Reggiano cheese"],"steps":["Soak beans and spelt overnight in separate bowls of cold water.","Drain and set aside.","Heat olive oil in a large pot over medium-high heat.","Add sausage.","Cook stirring occasionally, until meat begins to separate and brown (3–5 minutes).","Stir in kale, onion, carrot, celery, and garlic.","Cook until softened (about 10 minutes).","Add beans, spelt, chicken stock, and tomatoes.","Bring to boil.","Stir in rosemary and sage.","Reduce heat.","Simmer mixture for 60–70 minutes, until beans are tender; if soup is too thick, add chicken stock.","Season to taste with salt and pepper.","Ladle soup into bowls.","Drizzle with olive oil, and sprinkle on cheese.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuscan_Bean_Soup","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Turkey and Lima Beans","name":"Turkey and Lima Beans","ingredients":["500 g (1 lb) minced or ground turkey","1 cup dried lima beans","1–2 onions, sliced","2–3 stalks of celery","1 handful of fresh sage, chopped (or 1–2 tsp of dried sage)","2 tsp ground coriander seed","1 tsp ground cumin","1–2 tsp chile flakes or powder (or hot paprika)","2–3 tbsp olive oil","Salt to taste","Pepper, to taste","water"],"steps":["Soak the dried beans overnight, or at least 6 hours.","Drain the soaked beans, discarding the water. Cover the beans with water in a small pot, bring to a boil, then reduce to a simmer. Stir periodically, and start testing for tenderness after 10 minutes. Alternatively, cook in a pressure cooker at 15 PSI for 3 minutes, and set aside to depressurise.","While the beans are cooking, add olive oil to a large pan and heat. When hot, add the onion and celery, and sauté until translucent.","Add the cumin, coriander, chili, and pepper to the pan and stir in. Allow to sauté for another couple of minutes.","Add the turkey mince to the pan, and turn up the heat. Stir while browning the mince, breaking up large pieces. Ensure that all the mince is browned.","Tip the beans, with their cooking water, into the pan and stir in the salt and sage. Simmer for 15 minutes (e.g. while cooking some rice!)","Serve over steamed rice (it goes especially nicely with arborio rice)!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkey_and_Lima_Beans","pageImageChecked":true},{"title":"Cookbook:Tuscan Roast Potatoes","name":"Tuscan Roast Potatoes","ingredients":["1 pound (450 g) each Russet potatoes and redskin potatoes, cut into 2-inch (5 cm) cubes","1 tbsp salt","1 tbsp freshly ground black pepper","½ cup olive oil","1 ½ tsp each dried parsley, rosemary, thyme, basil and oregano"],"steps":["Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.","Drain and refrigerate for 1 hour.","Combine remaining ingredients. Add potatoes and toss to coat.","Spread out in one even layer on your largest baking pan. Roast at 450°F (230°C) for 20 minutes, stirring halfway.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuscan_Roast_Potatoes","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Turkish Dolma Pilav","name":"Turkish Dolma Pilav","ingredients":["1 cup basmati rice","1 medium onion, finely chopped","1–2 cups water","Pine nuts","Dried currants","2 tsp cinnamon","1–2 tsp dried mint","1–2 tsp white sugar","Salt","Black pepper","Butter"],"steps":["Wash the rice until the water runs clear.","Sauté pine nuts and onions over medium heat in a deep skillet with lid","Add cinnamon, mint, salt, sugar and black pepper","Add the rice and stir constantly until the rice turns translucent","Add water, enough to cover the rice and cook on low heat.","When the water is absorbed, check the rice. Add more water or spices if needed.","Quickly add currants; they should soften in the steam but can be soaked in hot water if preferred.","If needed, use paper towel and a pan with a closed lid to steam the rice until it is finished cooking."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurkish_Dolma_Pilav","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Enginar_dolma.jpg/960px-Enginar_dolma.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E4024","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Tuwo Shinkafa (Nigerian Mashed Rice)","name":"Tuwo Shinkafa (Nigerian Mashed Rice)","ingredients":["500 g (2 milk tin cups) short-grain non-parboiled rice","Water (about twice the volume of the rice)"],"steps":["Wash the rice thoroughly, then drain.","Add water to pot and bring to a boil.","Add the rinsed rice to the pot of boiling water.","Simmer the rice until the water is absorbed and the rice is soft and sticky. If the rice hasn't softened when all the water is gone, add additional water as needed.","Use the spatula to thoroughly mash the soft rice until it forms a soft dough.","Mold into desired container and allow to take shape of the container or wrap inside nylon","Serve hot with your preferred soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwo_Shinkafa_(Nigerian_Mashed_Rice)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Tuwo_shinkafa_made_with_rice.jpg/960px-Tuwo_shinkafa_made_with_rice.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bukky658","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Tuwon Dawa (Nigerian Sorghum Swallow)","name":"Tuwon Dawa (Nigerian Sorghum Swallow)","ingredients":["2 cups whole guinea corn (sorghum) or 1½ cups sorghum flour","½ teaspoon potash (kaun; optional)","4–5 cups water (as needed)"],"steps":["If using whole sorghum, wash the grains thoroughly and spread them out to dry completely, covering them to keep out dust and debris. Grind or pound the dried grains into a fine powder. Sieve to remove any chaff.","In a pot, bring 3–4 cups of water to a boil.","Mix some of the sorghum flour with a small amount of water to form a smooth, semi-thick batter.","Gradually stir the batter into the boiling water, mixing continuously to avoid lumps.","Add potash, and stir well. Allow to cook on medium heat, stirring regularly, until the mixture thickens.","For a firmer tuwo, add more sorghum flour directly and stir vigorously until it reaches the desired consistency.","Once cooked, mold and serve hot with soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwon_Dawa_(Nigerian_Sorghum_Swallow)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/Tuwon_Dawa_miyan_kuka.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HK RIGASA2","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Tuwo Masara (Nigerian Corn Fufu)","name":"Tuwo Masara (Nigerian Corn Fufu)","ingredients":["Corn flour","Water"],"steps":["Boil water in a pot; In a medium-sized pot, bring about 4 cups of water to a boil. Reserve the remaining 1 cup of water for adjustments.","Add corn flour gradually, stirring until it forms a thick and stretchy mix.","Add a little water to the mixture until it reaches your desired consistency. Cover the pot and cook for a few minutes.","Mould tuwo masara into balls and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwo_Masara_(Nigerian_Corn_Fufu)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Tuwo.jpg/960px-Tuwo.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tobbytex007hi","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Tuwo Alkama (Wheat Swallow)","name":"Tuwo Alkama (Wheat Swallow)","ingredients":["Whole wheat flour","Water"],"steps":["Sift the flour to remove any debris.","Bring a saucepan of water to a boil. Gradually and continuously stir in the flour until it forms a thick mixture.","Cook for 5 minutes, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwo_Alkama_(Wheat_Swallow)","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Tuwon_Alkama.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Saudarh2","licence":"CC0","pageImageChecked":true},{"title":"Cookbook:Tuwo Alabo (Nigerian Cassava Swallow)","name":"Tuwo Alabo (Nigerian Cassava Swallow)","ingredients":["Cassava flour","Water"],"steps":["Sift the cassava flour to remove debris.","Boil the water in a pot, and gradually stir in the flour until it forms a smooth mixture.","Use the wooden spatula to mix and mash the dough until smooth and thick.","Cover the pot and allow the mixture to steam on low heat for 3–5 minutes.","Stir again until well-cooked and smooth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwo_Alabo_(Nigerian_Cassava_Swallow)","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Turon (Filipino Plantain Spring Rolls)","name":"Turon (Filipino Plantain Spring Rolls)","ingredients":["2 saba plantains, cut into 10 3-inch pieces","Jackfruit (optional), sliced","10 lumpia/spring roll wrappers","Oil for frying","½ cup brown sugar"],"steps":["Lay a lumpia wrapper on your work surface. Arrange a piece of banana and jackfruit in a line down the center.","Fold the sides of the wrapper towards the center, then roll everything up. Brush the overlapping end of the wrapper with a little water, then press against the roll to seal.","Repeat the filling and rolling steps to make a total of 10 rolls.","Heat an inch of oil in a pan over medium heat. Add the rolls and fry until golden brown on all sides.","Remove from the pan, and let any excess oil drain.","Add the sugar to a heavy-bottomed pan. Carefully heat over medium heat, stirring periodically, until the sugar is fully melted. Make sure not to let it burn.","Remove the melted sugar pan from the heat. Immediately add the rolls to the pan and turn to coat with caramelized sugar.","Remove the rolls from the sugar and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuron_(Filipino_Plantain_Spring_Rolls)","country":"Philippines","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Turon_na_Saging.jpg/960px-Turon_na_Saging.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Herbertkikoy","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Turmeric Chicken and Asparagus Stir-Fry","name":"Turmeric Chicken and Asparagus Stir-Fry","steps":["Combine the water, honey, pepper, and salt to make the sauce. Set aside.","Combine the flour, turmeric, and salt together. Sprinkle over the chicken, and immediately toss to coat the chicken well.","Heat the oil in your pan over medium-high heat. Add the chicken, and cook, tossing as needed, until golden brown all over. If it starts darkening too quickly, lower the heat.","Add the asparagus to the pan, and season with a pinch of salt. Cook for 1–2 minutes, or until tender but still crisp. Note that the asparagus will continue cooking.","Stir in the prepared sauce, and simmer everything until the chicken is cooked through and the sauce has thickened to your taste (about 2–3 minutes).","Remove from the heat, and stir in the rice vinegar and lime juice. Adjust the seasoning with additional salt, pepper, vinegar, and lime to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATurmeric_Chicken_and_Asparagus_Stir-Fry","pageImageChecked":true},{"title":"Cookbook:Tuwo Dawa","name":"Tuwo Dawa","steps":["Boil water in a pot until it reaches a rolling boil.","Gradually add millet flour while stirring continuously to avoid lumps.","Reduce heat and continue stirring until the mixture thickens.","Add small amounts of water if needed to adjust consistency.","Continue stirring until smooth and stretchy.","Cover and allow to cook on low heat for a few minutes.","Stir again and shape into a smooth mound.","Serve hot with soup."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATuwo_Dawa","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Tuwo_with_miyan_kuka_and_fried_fish.jpg/960px-Tuwo_with_miyan_kuka_and_fried_fish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Suleiman213","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ukrainian Cabbage Soup (Kapusniak)","name":"Ukrainian Cabbage Soup (Kapusniak)","steps":["In a large cooking pot heat about 3–4 tablespoons of olive oil. Add the onions and garlic, along with more olive oil if necessary. Let the onions and garlic cook over medium or low heat for 8–10 minutes.","Add the chicken broth, and bring to a boil.","Add the potatoes, carrots, celery, and spices; bring to a boil, and simmer over medium heat until vegetables are almost tender enough to eat. If the soup becomes too thick, add some more chicken broth, but it should be a hearty soup with plenty of vegetables.","Season with salt, pepper, Worcestershire sauce, soy sauce, seasoning salt, garlic salt, and or celery salt as desired.","Add the can of tomatoes and the shredded cabbage. Again, let the soup simmer over medium heat; continue tasting to see whether your imagination has worked magic.","Lastly, add the chopped fresh dill.","When it’s done, serve garnished with sour cream."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUkrainian_Cabbage_Soup_(Kapusniak)","country":"Ukraine","pageImageChecked":true},{"title":"Cookbook:Ukrainian Cornmeal Stuffing (Nachynka)","name":"Ukrainian Cornmeal Stuffing (Nachynka)","ingredients":["½ cup (125 g / 4.4 oz) butter","1 cup (140 g / 4.9 oz) cornmeal","3 cups (750 ml / 1.6 pints) homogenized milk","2 large eggs","1 tsp salt","½ tsp sugar","1 tsp baking powder","Butter"],"steps":["Preheat oven to 350°F (175°C).","Melt butter in a pot on medium heat.","Add cornmeal. Stir mixture to warm up the cornmeal.","Add milk. Stir until mixture has thickened.","Beat eggs. Beat in salt, sugar, and baking powder.","Slowly add some of the thickened cornmeal mixture to the egg mixture while mixing to temper the eggs.","Stir the egg mixture into the rest of the cornmeal.","Pour the mixture into a greased casserole dish.","Bake at 350°F (175°C) for 30–40 minutes or until the top has browned."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUkrainian_Cornmeal_Stuffing_(Nachynka)","country":"Ukraine","pageImageChecked":true},{"title":"Cookbook:Ume-shu (Japanese Plum Juice)","name":"Ume-shu (Japanese Plum Juice)","ingredients":["1 kg raw Japanese ume plums","1 kg rock sugar","Honey to taste","White liquor to taste"],"steps":["Wash plums and wipe dry.","Cram plums tightly into container with rock sugar. Add liquor if using.","Pour honey into container on top of ume.","Seal container, and leave in a cool, dark place until the plums are shriveled and leathery.","Remove fruit from container.","To drink, dilute the plum liquid with two times as much water."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUme-shu_(Japanese_Plum_Juice)","country":"Japan","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Chinese_plum_wine_on_the_rocks.jpg/960px-Chinese_plum_wine_on_the_rocks.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SKopp","licence":"CC BY 4.0"},{"title":"Cookbook:Tyropita (Greek Cheese Pie)","name":"Tyropita (Greek Cheese Pie)","ingredients":["1½ pounds (675 g) feta cheese","5 tablespoons butter","8 tablespoons flour","2 cups (480 ml) scalded milk","7 eggs, lightly beaten","¾ pound (330 g) phyllo pastry","Butter, melted","Salt to taste","Pepper to taste"],"steps":["Crumble cheese into very small pieces.","Melt butter in small pot. Add flour, blend well. Slowly add scalded milk, stirring constantly to make a smooth bechamel sauce. Add a little salt and pepper.","Remove from heat and stir until cool. Add crumbled cheese and mix well. Add eggs and mix again.","Butter a pan about 2 inches (5 cm) smaller than the phyllo sheets. Use a little more than half of the phyllo sheets to make the bottom layer of the pie. Brush each with melted butter and place it in the pan letting the edges hang over the pan.","Pour in the cheese-egg mixture, spreading evenly.","Cover mixture with the phyllo that extended beyond pan. This will prevent mixture from leaking out.","Carefully cut remaining phyllo to fit pan. Brush each sheet with butter before placing on pita.","Brush top with butter and sprinkle with a little water. Score into strips to make cutting the pie easier after it is baked.","Bake in a preheated 300°F (150°C) oven for 45 minutes.","Cut into pieces and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATyropita_(Greek_Cheese_Pie)","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Tiropita_Greek_dish.jpg/960px-Tiropita_Greek_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tanya Bakogiannis","licence":"CC BY 3.0"},{"title":"Cookbook:Twice-Baked Potatoes I","name":"Twice-Baked Potatoes I","ingredients":["4 medium russet potatoes","Vegetable oil to rub on potato skins","2 tablespoons butter","½ cup milk (or less)","½ cup sour cream","4 ounces shredded cheddar cheese","½ teaspoon salt","A pinch of ground black pepper","1 bell pepper (optional), chopped","Green onions (optional), chopped","Bacon (optional), chopped"],"steps":["Preheat oven to 400°F (200°C).","Rub potato skins with vegetable oil to ensure crispness.","Bake potatoes for 1 hour until done.","Carefully remove potatoes from oven and cool for 10 minutes.","Cut potatoes in half lengthwise and scoop out pulp with a small spoon, leaving only a potato shell.","Mash potato pulp with a fork until smooth.","Add remaining ingredients until well combined. It is better if the mixture is a bit stiff, rather than entirely wet. Adjust the amount of milk accordingly.","Spoon (or pipe) the mixture into the empty potato shells.","If desired, top the potatoes with bell pepper, onions, and/or bacon.","Increase oven setting to broil.","Broil potatoes 10 or 15 minutes until spotty brown and crisp."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATwice-Baked_Potatoes_I","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Twice-baked_potatoes%2C_plated%2C_with_red_bell_peppers_and_green_onions%2C_better_lighting.jpg/960px-Twice-baked_potatoes%2C_plated%2C_with_red_bell_peppers_and_green_onions%2C_better_lighting.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MarkTraceur","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Tzatziki","name":"Tzatziki","ingredients":["1½ cups yogurt","4 cloves garlic, minced","1 tablespoon dill (sub. ¼ tablespoon of tarragon if no dill is available)","2 tablespoons olive oil","4 tablespoons lemon juice (optional)","2 small cucumbers, diced","Salt","White pepper, to taste (optional)"],"steps":["Drain yogurt in a sieve or a cheesecloth for about 3 hours prior to using it.","Drain the cucumber and salt it to further remove moisture.","Combine yogurt, garlic, olive oil, and lemon juice in a bowl and cover and refrigerate for 1 hour or more.","After refrigerating, add dill and cucumber into bowl and mix with a whisk until smooth.","Add pepper and salt to taste."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATzatziki","country":"Greece","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Tzatziki01.jpg/960px-Tzatziki01.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Kindermann","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"Cookbook:Upma (Indian Semolina Porridge)","name":"Upma (Indian Semolina Porridge)","steps":["In a heated saucepan, lightly toast semolina until it changes to a light brown color and gives out a roasted smell. Pour it out onto a dry plate and allow to cool.","To the same pan add ½ tbsp oil/ghee and allow it to heat up (about 1 minute). Now add all the seasoning ingredients, starting first with mustard seeds, cumin, black gram, peanuts, and cashews in that order. Wait for the mustard seeds to crackle and then add asafoetida and curry leaves.","Add the chopped ginger, green chillies, and onions. Sauté for 1 minute, then add the remaining veggies and 1 tbsp coconut. Sauté again for about 1 minute, then add 1½ cups of water and salt. Bring to a boil, lower to a simmer over medium heat, and cover to let the veggies cook for a few minutes.","After the veggies are cooked, remove cover and stir in the sugar. Lower the heat further and start folding in the roasted and cooled semolina slowly while stirring constantly.","Cover and let it cook for a few minutes.","Garnish with the remaining coconut and chopped coriander leaves."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUpma_(Indian_Semolina_Porridge)","country":"India","pageImageChecked":true},{"title":"Cookbook:Twice-Baked Potatoes II","name":"Twice-Baked Potatoes II","ingredients":["4 ea. (7–9 ounces) medium Russet potatoes","1 tablespoon butter","½ cup sour cream","1¼ cup shredded sharp cheddar cheese","2 tablespoons heavy cream","¼ cup milk","Salt and pepper to taste","2 strips bacon, cooked and diced","1 or 2 green onions, finely chopped"],"steps":["Preheat oven to 400°F.","Pierce potato skins with a fork and wrap in foil.","Bake potatoes for 1 hour or until soft.","Reduce oven temperature to 350°F.","Carefully remove potatoes from oven and cool for 10 minutes.","Cut potatoes at top ⅓ lengthwise and remove tops.","Scoop out pulp with a small spoon, to about ¼ inch from skin.","Mash potato pulp with a fork until smooth.","Add butter, sour cream, ½ cup shredded cheese, heavy cream, milk, salt, and pepper, mash until well combined and smooth.","Stir in bacon and onion.","Spoon or pipe the mixture into the empty potato shells.","Top with the rest of the cheese.","Bake for 15 minutes, or until cheese is melted."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATwice-Baked_Potatoes_II","country":"United States","pageImageChecked":true},{"title":"Cookbook:Ugali (Maize Porridge)","name":"Ugali (Maize Porridge)","ingredients":["4 cups white cornmeal or ground maize","8 cups water","Salt to taste (optional)"],"steps":["Boil the water in a saucepan.","Add salt if desired, and pour the corn flour slowly into boiling water, stirring continuously. Try to mash up any lumps that do form—the aim is to get a smooth consistency. A whisk makes this easier, as does sifting the flour.","Continue to cook, stirring constantly, until it has the consistency of thick oatmeal.","Serve hot ugali immediately with any meat or vegetable stew, or any dish with a sauce or gravy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUgali_(Maize_Porridge)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Ugali_and_cabbage.jpg/960px-Ugali_and_cabbage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mark Skipper","licence":"CC BY 2.0"},{"title":"Cookbook:Ukrainian Borscht","name":"Ukrainian Borscht","ingredients":["½ cup dried beans, soaked in water overnight","2–3 pounds pork or beef","3 cups water","1 large or 2 medium beets, peeled and julienne","2 tbsp vegetable oil","1 onion, peeled and diced","3 carrots, peeled and diced","Green bell pepper, diced","Tomatoes, diced","2 potatoes, cut into thick slices","Herbs and spices: salt, bay leaf, black pepper, red pepper flakes, thyme","½ small cabbage, thinly sliced","3 ounces salted pork fat or bacon","2 cloves garlic","2 tbsp chopped dill","½ cup plain yoghurt","⅓ cup of tomato paste","Sour cream"],"steps":["Drain the soaked beans and put aside.","Place the meat in a large pot, and add 3 cups of cold water.","Bring to a boil slowly and remove scum.","Add half of the onion and 2 carrots.","Reduce to a simmer, partially cover the pot, and cook for about 1 hour.","When done, add the beets and beans, and bring to a boil. Lower the heat, cover, and simmer until the beans are tender.","In the vegetable oil, sweat half of the onion, carrots, and green pepper over low heat until the onions are yellow.","Scrape into the pot, and simmer for a few minutes. Scrape in tomatoes, potatoes, and spices, and simmer until the potatoes are tender.","Add the cabbage and simmer until it has the consistency you like.","In the meantime, chop the garlic, dill, and pork fat (or bacon) in the food processor, whisking in the yoghurt at the end.","When the cabbage is the way you like it, add tomato paste and the garlic-dill-fat mixture.","Return the pot to a simmer, then cover the pot, turn the heat off, and let the flavors mingle for at least 30 minutes.","When ready to serve, ladle into bowls and top the soup with a dollop of sour cream on top."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUkrainian_Borscht","country":"Ukraine","photo":"https://upload.wikimedia.org/wikipedia/commons/5/52/Bowl_of_Ukrainian_Borscht.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Borshch at English Wikibooks","licence":"Public domain"},{"title":"Cookbook:Ultimate Kahlua Brownies","name":"Ultimate Kahlua Brownies","ingredients":["4 brownie squares, 6 x 6 x 1¼ inches","½ cup coffee liqueur","Warm hot fudge topping, poured into a squirt bottle","4 scoops vanilla ice cream","Mixed nut topping (optional)","Mint sprigs, for garnish","Sweetened whipped cream"],"steps":["Place 1 square on a microwave-safe plate, and microwave on high 20 seconds or until desired warmth. Repeat with next 4 squares.","Slowly bring liqueur to a boil in a pan over low heat. Drizzle evenly over brownie squares.","Place a scoop of ice cream on each square and top with a good amount of whipped cream. Drizzle the whole thing with hot fudge and sprinkle with nut topping, if using.","Garnish with mint sprigs, if desired. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUltimate_Kahlua_Brownies","pageImageChecked":true},{"title":"Cookbook:Ugba Stew","name":"Ugba Stew","ingredients":["2–3 dried stockfish or panla pieces","1 tablespoon ground dried pepper","2 tablespoons ground crayfish","Salt","2 seasoning cubes (preferably Maggi or Knorr brand)","1 cup ukpaka","½ tablespoon food-grade potash (akanwu)","⅔ cup palm oil","Ogiri","¼ teaspoon fermented locust beans","1 medium onion, chopped"],"steps":["Soak the dried stockfish in water for 2–3 hours at a minimum, and preferably overnight.","Combine the soaked fish, 3–4 cups of water, pepper, crayfish, seasoning cube, and salt in a pot.","Cover, and cook over medium heat for about 2 hours, or until the fish is very tender. Add more water if needed.","When the fish is cooked and very tender, take a wooden spoon and separate the fish into tiny little bits. Let it cook for another 15–20 minutes.","Add the ukpaka, and simmer for 10 minutes","Add the akanwu, and let it dissolve. This takes about 2–5 minutes.","Add palm oil and ogiri. Reduce heat, and cook for 10 minutes.","Remove from the heat, and serve with chopped vegetables and onions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUgba_Stew","pageImageChecked":true},{"title":"Cookbook:Two-Ingredient Brownies","name":"Two-Ingredient Brownies","ingredients":["4 eggs","1 cup (300 g / 10.5 oz) Nutella (or any chocolate hazelnut spread), plus extra for topping"],"steps":["Preheat the oven to 180°C (356°F). Line a 20 cm (8-inch) square cake pan with parchment.","Beat the eggs in a bowl for 5 minutes until light and airy.","Beat in the Nutella spread until combined.","Pour the mixture into the lined cake pan.","Bake for 25 minutes.","Take the brownie out of the oven and leave it to cool.","Spread the brownie with extra Nutella spread.","Trim the brownie and cut into 16 squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3ATwo-Ingredient_Brownies","pageImageChecked":true},{"title":"Cookbook:Ukazi Soup","name":"Ukazi Soup","ingredients":["6 pieces meat (optional)","Periwinkles or snail meat (optional)","4 dryfish, cleaned","3 stock cubes","¾ cup palm oil","2 ea. \"cameroon peppers\" or yellow habanero chiles, chopped","60 g achara (optional)","6 ground crayfish","1 teaspoon salt","40 g okazi leaf"],"steps":["Boil the meat and fish in water with stock cubes until the meat is tender.","Stir in the palm oil and chiles. Cook until yellow.","Reduce the heat and stir in the achara and crayfish.","Season to taste with stock cubes and salt, then cook for 5 more minutes.","Stir in the okazi leaf, and cook for 3 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUkazi_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/1/14/Ibaba_soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ebiojo","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Ukpo Oka (Nigerian Corn Pudding)","name":"Ukpo Oka (Nigerian Corn Pudding)","ingredients":["4 ears of fresh sweet corn","2 fresh peppers","1 onion","⅓ teaspoon ground crayfish","⅓ cup water","¼ cup palm oil","⅓ teaspoon salt"],"steps":["Blend together the corn, pepper, onion, and crayfish with a small amount of water.","Transfer the mixture to a bowl, and stir in salt and palm oil to taste.","Pour the mixture into a mold. Place in boiling water, and steam for 45 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUkpo_Oka_(Nigerian_Corn_Pudding)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Southwestern_Corn_Pudding_%28140491239%29.jpeg/960px-Southwestern_Corn_Pudding_%28140491239%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"J Doll","licence":"CC BY 3.0"},{"title":"Cookbook:Umm Ali (Egyptian Bread Pudding)","name":"Umm Ali (Egyptian Bread Pudding)","steps":["4–5 sheets of uncooked puff pastry or 6–8 slices of day-old bread","½ cup pistachios, chopped","½ cup almonds, chopped","¼ cup raisins","¼ cup desiccated coconut","4 cups milk","1 cup heavy cream","½ cup sugar","1 teaspoon vanilla extract","Ground cinnamon for sprinkling"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUmm_Ali_(Egyptian_Bread_Pudding)","country":"Egypt","pageImageChecked":true},{"title":"Cookbook:Ugali (Rwandan Cornmeal Porridge)","name":"Ugali (Rwandan Cornmeal Porridge)","ingredients":["4 cups water","2 cups cornmeal","Salt, to taste"],"steps":["In a large pot, bring the water to a boil.","Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.","Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.","Season with salt, to taste. Adjust the amount of salt according to your preference.","Remove the pot from the heat and let the ugali rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUgali_(Rwandan_Cornmeal_Porridge)","country":"Rwanda","pageImageChecked":true},{"title":"Cookbook:Ugba na Ukpaka","name":"Ugba na Ukpaka","steps":["If using dried fish or stockfish, soak in hot water and cook until soft. Clean and set aside.","Slice the onions and utazi leaves into thin pieces.","Place ugba (oil bean seeds) in a clean bowl.","Add palm oil and mix thoroughly until the ugba is evenly coated.","Add ground crayfish, pepper, and salt, and stir well.","Add the cooked fish or stockfish (if using) and mix gently.","Add sliced onions and utazi leaves and combine evenly.","Taste and adjust seasoning as needed.","Allow to sit for a few minutes for flavors to blend.","Serve as a side dish with yam, garri (eba), or other staples."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUgba_na_Ukpaka","pageImageChecked":true},{"title":"Cookbook:Veal with Lima Beans","name":"Veal with Lima Beans","ingredients":["1½ lb veal shoulder, cut into 1-inch cubes","1 ounce butter","1 large onion, grated","Salt and pepper, to taste","1 can (8 ounces) diced tomatoes","1 ½ lb of large lima beans"],"steps":["Wash the meat thoroughly with cold water, drain, and place in a pot together with butter and onions. Stir-fry over medium-high heat for a few minutes.","Add enough water to cover the meat. Add salt, pepper, and 2–3 tablespoons of the tomatoes. Cover the pot and let the meat boil.","In the meantime, cut the ends off the lima beans and clean them well (you also cut them in half if you desire). Add the beans to the meat after it has been boiling for several minutes. Also add water until everything in the pot is covered.","When the beans are done boiling, add the rest of the tomatoes. Then let the stew boil for a few more minutes so that the liquid can thicken."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVeal_with_Lima_Beans","pageImageChecked":true},{"title":"Cookbook:Vegemite Sandwich","name":"Vegemite Sandwich","ingredients":["2 slices bread","Butter","Vegemite","Sliced cheese (optional)","Sliced onion (optional)"],"steps":["Toast the bread slices.","Spread butter thickly and evenly on bread.","Spread Vegemite a little less thickly, and evenly on bread.","Add cheese and onion."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegemite_Sandwich","country":"Australia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Vegemite_sanga.jpg/960px-Vegemite_sanga.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Finbar.concaig","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vanilla Crisps","name":"Vanilla Crisps","ingredients":["½ cup butter or margarine","½ cup shortening","⅔ cup white granulated sugar","1 teaspoon salt","2 teaspoons vanilla","2 eggs","2 ½ cups all-purpose flour"],"steps":["Preheat oven to 375°F.","Cream butter, shortening and sugar together.","Add salt and vanilla.","One at a time, beat eggs into mixture.","Stir flour into mixture to make dough.","Roll dough into small balls and press into circular shapes on ungreased cookie sheet.","Bake for 8–10 minutes.","Remove immediately from pan and allow to cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Crisps","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Vanilla_ice_cream_with_chili_crisp.jpg/960px-Vanilla_ice_cream_with_chili_crisp.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valereee","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vegan Paprika Bratwurst","name":"Vegan Paprika Bratwurst","ingredients":["Gluten flour (see the seitan recipe for how to extract gluten from wheat flour)","Water","Soy sauce","Vegetable oil","Onion","Bell pepper","Paprika","Chile pepper","Additional spices (e.g. coriander, cardamom, thyme and oregano)","Tofu (optional)"],"steps":["Cut onions and bell peppers in small chunks. If desired, fry the onions and peppers lightly.","Mix bell peppers, paprika powder, and chilies or chili powder into the dry gluten powder. It is much easier to mix solid and liquid ingredients separately than adding ingredients to the gluten dough later, as it is very rubbery and sticky.","To fry the sausages, an oiled non-stick pan is recommended. To fry the sausages on a grill, they must be cooked first in order to make the gluten dough less rubbery."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegan_Paprika_Bratwurst","pageImageChecked":true},{"title":"Cookbook:Vanilla Ice Cream (Egg-Free)","name":"Vanilla Ice Cream (Egg-Free)","ingredients":["2 cups (480 ml) half-and-half","2 cups (480 ml) whipping cream","1 cup (240 ml) white sugar","2 teaspoons vanilla extract"],"steps":["Combine all ingredients in an ice cream machine.","Run the machine according to the manufacturer's directions.","Transfer ice cream to a container, and freeze for a few hours until solid."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Ice_Cream_(Egg-Free)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Apple_cake_with_vanilla_ice_cream_2.jpg/960px-Apple_cake_with_vanilla_ice_cream_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"W.carter","licence":"CC0"},{"title":"Cookbook:Vanilla Coconut Caramel","name":"Vanilla Coconut Caramel","ingredients":["1 cup white granulated sugar","1 cup light corn syrup or cane syrup","1 cup coconut milk","4 tbsp margarine","1 tsp vanilla extract"],"steps":["Boil sugar, corn syrup, margarine, and coconut milk to firm-ball stage (245°F).","Remove from heat and add vanilla.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Coconut_Caramel","pageImageChecked":true},{"title":"Cookbook:Vegan Pate","name":"Vegan Pate","ingredients":["1 medium onion, chopped","¾ cup walnuts","1 can sweet peas","⅛ teaspoon (1 pinch) salt","⅛ teaspoon (1 pinch) black pepper","⅛ teaspoon (1 pinch) ground cumin"],"steps":["Sauté onion with walnuts in a pot for about 5 minutes.","In a different bowl, combine sweet peas, salt, black pepper and cumin. Mix the ingredients well.","Add the sweet pea mixture to the onion and walnuts, and continue sautéing for about 3 more minutes.","Turn off the heat and let cool. Purée with a hand-held blender or in food processor until you achieve a creamy, though slightly nutty texture similar to that of pate or dip.","Serve with crackers, bread, baby carrots and other snack type vegetables."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegan_Pate","photo":"https://upload.wikimedia.org/wikipedia/commons/e/eb/Lentil_spread_-_Tostadas_de_arroz_con_pat%C3%A9_de_lentejas_%284798347733%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lablascovegmenu from London","licence":"CC BY 2.0"},{"title":"Cookbook:Vanillekipferl (Almond Crescent Cookies)","name":"Vanillekipferl (Almond Crescent Cookies)","ingredients":["350 g plain flour","200 g cold unsalted butter","100 g icing sugar","100 g finely-ground almonds","1 egg","1 packet (8 g) vanilla sugar","1 pinch salt"],"steps":["Sift the flour into a bowl.","Cut the cold butter into slices and mix it with the flour.","Add icing sugar, salt, vanilla sugar, ground almonds, and egg to the mixture.","Rinse hands in cold water, and knead the dough on a pastry board. Let the dough rest for half an hour.","Grease a baking tray, or alternatively use a sheet of baking paper to prevent the kipferl from sticking.","Preheat the oven to 180°C (350°F/Gas 4 ).","Form the dough to a cylinder with a diameter of approximately 5 cm, and cut off 0.5 cm thick slices. Roll them between your flat palms to form a sausage shape that is slightly tapered.","Lay them in crescent shape on the baking tray, and bake them for 8–10 minutes until they are a light golden brown.","Immediately after baking, dip the Kipferl into a mixture of icing sugar and vanilla sugar. Try some—they are delicious while still warm!","Leave the rest out overnight, and then store them in an airtight tin."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanillekipferl_(Almond_Crescent_Cookies)","country":"Austria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Vanillekipferl_VK1.jpg/960px-Vanillekipferl_VK1.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sunnyday72","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Vanilla Fudge I","name":"Vanilla Fudge I","ingredients":["3 cups white granulated sugar","½ cup corn syrup","1¼ cups condensed milk","¼ cup of butter","1 teaspoon vanilla extract"],"steps":["Line a deep tray with grease-proof paper.","Combine the white sugar, syrup, condensed milk and butter together in a saucepan.","Cook on a medium level of heat on the stove and bring to boil. Stirring constantly (so it doesn’t burn), cook for 5 minutes after it reaches boiling point.","Remove the fudge from the heat and beat in the vanilla extract.","Pour the fudge into the tray and leave to cool until set.","Cut fudge into pieces.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Fudge_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Vanilla_Fudge_%28cropped%29.jpg/960px-Vanilla_Fudge_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CarterLennon","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vanilla Fudge II","name":"Vanilla Fudge II","ingredients":["2½ cups granulated sugar","½ cup butter","1 can (5 oz) evaporated milk","2 cups marshmallow crème","8 oz white chocolate","¾ cup chopped pecan nuts","1 teaspoon vanilla extract"],"steps":["Line a baking tray with foil (extending it beyond the tray), and grease it up with some butter.","In the saucepan, combine the sugar, milk, and butter.","Bring to a boil over medium heat, stirring constantly.","Cook for 5 minutes after reaching the boiling point, stirring the mixture constantly so it doesn’t burn.","Remove it from the heat.","Add the marshmallow crème, white chocolate, pecans, and the vanilla extract. Stir the mixture until smooth.","Pour into the tray, and leave to cool to room temperature.","Refrigerate until firm, then cut into pieces.","Enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Fudge_II","pageImageChecked":true},{"title":"Cookbook:Vedhmi (Sweet Stuffed Flatbread)","name":"Vedhmi (Sweet Stuffed Flatbread)","ingredients":["½ kg toor dal","Salt to taste","1 tsp cardamom powder","½ kg jaggery","½ kg wheat flour (maida)","100 ml oil","1 tsp ghee"],"steps":["Wash and boil the toor dal with water and ½ tsp salt until soft.","Cool slightly and strain the dal using a strainer.","Add cardamom powder and jaggery to the dal, then grind to make a fine paste. If the paste is sticky, keep it on the heat to dry up completely. This is known as \"puran\".","Knead flour with ½ tsp salt and enough water to make a dough. Do not make the dough hard.","Add oil, and knead the dough again until the oil is absorbed.","Prepare an equal number of balls from the dough and puran.","Roll out dough balls to make small un-cooked chapati.","Stuff each uncooked chapati with a ball of puran.","Roll them again into stuffed chapati just like stuffed paratha. It is called \"poli\".","Heat a griddle and fry each poli.","Brush ghee on both sides when done.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVedhmi_(Sweet_Stuffed_Flatbread)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/0/03/Vedhmi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Bracknell","licence":"CC BY 3.0","pageImageChecked":true},{"title":"Cookbook:Vanilla Ice Cream (Custard-Based)","name":"Vanilla Ice Cream (Custard-Based)","ingredients":["500 ml (2⅛ cups) full-fat milk","5 oz (140 g) caster sugar","A few drops of vanilla essence","150 ml (⅔ cup) double cream","6 egg yolks"],"steps":["Pour milk into a pot with vanilla and bring almost to a boil.","Beat together the egg yolks and sugar.","Pour some of the milk into the egg mixture, whisking constantly.","Pour egg and milk mix back into the pot, still whisking. Heat gently until thickened.","Pour into a bowl and place in sink half-filled with cold water to cool.","Stir occasionally, then chill in the fridge.","Whip the cream and fold into the mix.","Pour into an ice cream machine. Prepare as per your ice cream machine's instructions. Alternately, freeze in tub for 3 hours. Every hour, whisk the ice cream to stop ice crystals from forming."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Ice_Cream_(Custard-Based)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Strawberry_falloda_with_Vanilla_Icecream_02.JPG/960px-Strawberry_falloda_with_Vanilla_Icecream_02.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GrishmaRavi","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vanilla Kifli","name":"Vanilla Kifli","ingredients":["¾ cup unsalted butter, softened","½ cup white sugar","1 teaspoon vanilla extract","2 egg yolks","2 cups all-purpose flour","½ cup vanilla sugar","2 squares (1 ounce) semisweet chocolate, chopped"],"steps":["Cream together the butter with the sugar in a large mixing bowl. Beat in egg yolks and vanilla. Gradually beat in flour to make a dough.","Shape into a ball, cover, and let stand at room temperature for 2 hours.","Preheat oven to 375°F (190°C).","To form the crescents, roll about 1 tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and ½ inch thick. Bend rope to form crescent. Repeat with remaining dough, placing crescents on ungreased cookie sheets about 1 inch apart.","Bake for about 10–12 minutes. Cookies should be white in color. Let cool on cookie sheets for 5 minutes to prevent breaking. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely.","Melt chocolate in a double boiler set over low heat. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to set."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVanilla_Kifli","country":"Hungary","pageImageChecked":true},{"title":"Cookbook:Vegan Gingerbread Cake","name":"Vegan Gingerbread Cake","ingredients":["1 cup (240 ml) all-purpose flour or a 1:1 gluten-free flour blend","1 teaspoon baking powder","¼ teaspoon baking soda","1 teaspoon ground cinnamon","¼ teaspoon ground ginger","¼ teaspoon ground nutmeg","¼ teaspoon salt","⅓ cup (240 ml) granulated cane sugar","½ cup (240 ml) almond milk","2 tablespoon (15 ml) coconut oil, melted and cooled","¼ cup (240 ml) applesauce","2 tablespoon (15 ml) molasses","1 teaspoon vanilla extract"],"steps":["Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and sugar in the large bowl.","Whisk together the almond milk, coconut oil, applesauce, molasses, and vanilla in the medium bowl.","Mix the wet with the dry ingredients successively.","Grease the baking pan and fill it with the batter.","Bake for 12 minutes at 190 °C (375 °F) or until it tests clean when a skewer is inserted into the center.","Cool and unmold the cake."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegan_Gingerbread_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Vegan_Carrot_Gingerbread_Cake_%284781325466%29.jpg/960px-Vegan_Carrot_Gingerbread_Cake_%284781325466%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0"},{"title":"Cookbook:Uturu Oka","name":"Uturu Oka","steps":["Wash the maize thoroughly and soak it in clean water for 1–2 days to allow fermentation.","Change the water once daily if needed to avoid spoilage.","After fermentation, drain the water and grind or blend the maize into a smooth paste.","Pour the mixture into a pot and add fresh water while stirring to prevent lumps.","Place the pot on heat and stir continuously as it begins to thicken.","Cook until it forms a smooth, thick porridge consistency.","Add sugar, milk, or salt depending on preference.","Stir well and allow to simmer for a few minutes.","Remove from heat and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AUturu_Oka","pageImageChecked":true},{"title":"Cookbook:Vegetable Stew and Dumplings","name":"Vegetable Stew and Dumplings","steps":["Peel the potatoes and cut them into roughly 4 cm (1½-inch) chunks.","On low heat, heat the margarine in a large saucepan. Add the potatoes, carrots, onions, celery, and bell peppers. Stir, making sure all vegetables get a good coating of the oil.","Gently fry/sweat the vegetables for 3 minutes and season well, then add the flour and continue to stir and coat all the vegetables.","Stir in the tin of chopped tomatoes and the tomato paste, then add enough water to cover all the ingredients in the pan.","Simmer gently for a further 3 minutes, occasionally stirring.","Stir in the stock/bouillon, yeast extract, and garlic.","Place a lid on (with a slight gap to allow some of the steam to escape), and gently simmer on a low heat for 35–50 minutes. Stir occasionally to prevent the ingredients from sticking to the bottom of the pan and burning.","Make the dumpling mixture: Sift the self-raising flour, baking powder, and baking soda into a large bowl. Cut the margarine into the flour, and add a pinch of salt and fresh ground pepper.","Add a very small quantity of cold water and pinch-mix with your fingers (you can always add more later), just enough to make a strong, sticky dough.","Test the main stew to see if it's ready for adding the dumpling dough. Take a carrot from the pan and if it feels semi-cooked, but still firm, then it is the perfect time to add the butter beans and peas.","Taste, then adjust seasoning with salt and pepper if necessary.","Distribute walnut-sized lumps of dough, evenly spaced, on top of the simmering stew.","Replace the lid and cook for a further 20–25 minutes, at which time you should have large, light and fluffy dumplings.","Serve the stew and dumplings piping hot straight from the pan with fresh crusty bread and prepared yellow mustard on the side."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetable_Stew_and_Dumplings","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/%E9%85%B8%E8%8F%9C%E7%8C%AA%E8%82%89%E9%A5%BA%E5%AD%90_Preserved_Vegetable_and_Pork_Dumplings_-_Original_Taste.jpg/960px-%E9%85%B8%E8%8F%9C%E7%8C%AA%E8%82%89%E9%A5%BA%E5%AD%90_Preserved_Vegetable_and_Pork_Dumplings_-_Original_Taste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"avlxyz","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Vegetarian Soft Tacos","name":"Vegetarian Soft Tacos","ingredients":["2 tablespoons chilli powder","1½ tablespoons paprika","1 cup diced onions","½ tablespoon salt","2 cloves minced garlic","1 dash red pepper","1 pound ground beef substitute (e.g. MorningStar Farms Grillers Recipe Crumbles)","1 cup water","8 flour tortillas"],"steps":["In a frying pan brown onions on medium-low heat.","Add garlic, chilli powder, paprika, salt, and red pepper. Stir and cook for 1 minute.","Add beef substitute and water. Cook for 10–15 minutes until most of the water is gone.","Meanwhile chop and shred the toppings as needed. Put toppings in bowls on table.","Start to warm refried beans in a small pot.","Heat another frying pan on medium-low heat.","Put vegetarian taco meat and refried beans in bowls and place on table.","Put floured tortilla in pan and lightly brown both sides. As tortillas are ready allow guests to select their own toppings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetarian_Soft_Tacos","pageImageChecked":true},{"title":"Cookbook:Vegetable Soup","name":"Vegetable Soup","ingredients":["1 onion","1 turnip","1 potatoes, pared","1 carrot","1 head of celery","3 pints water","1 slice of bread, toasted and buttered"],"steps":["Boil the onion, turnip, potatoes, carrot, and celery in the water until the vegetables are cooked.","Insert the bread into a bowl. Pour the soup over it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetable_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Vegetable_soup_8.jpg/960px-Vegetable_soup_8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gannu03","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Venetian Soup","name":"Venetian Soup","steps":["Melt the butter in a saucepan. Whisk in the flour, and cook to make a white roux.","Gradually mix in the warm stock, then the grated cheese to form a paste.","Remove from the heat, and mix in the egg yolks. Shape the mixture into little quenelles.","Boil the quenelles in a little broth, then drain them.","Serve the quenelles in additional broth."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVenetian_Soup","pageImageChecked":true},{"title":"Cookbook:Veggie Salad","name":"Veggie Salad","ingredients":["½ cup (120 g) diced onion","½ cup (120 g) chopped celery","1 cup (240 g) shredded carrot","½ (120 g) cup cubed tomato","4–6 chopped green beans","4–6 chopped yellow beans","1 green pepper","3 chopped walnuts","1 tablespoon of fresh parsley","1 teaspoon of pepper","1 teaspoon of paprika","½ teaspoon of chives","½ teaspoon of salt"],"steps":["Cut the green pepper into long thin strips.","Toss vegetables together in a large bowl.","Using a mortar, grind the spices together, and sprinkle over salad.","Sprinkle walnut chunks over salad.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVeggie_Salad","country":"Canada","pageImageChecked":true},{"title":"Cookbook:Victoria Sandwich","name":"Victoria Sandwich","ingredients":["170 g (⅔ cup or 6 oz) self-raising flour","170 g (⅔ cup or 6 oz) unsalted butter or margarine","170 g (⅔ cup or 6 oz) caster sugar","3 eggs (170 g without shell)","1 tsp vanilla essence","Fruit jam","Whipped cream or buttercream"],"steps":["Preheat the oven to 200°C (400°F or Gas Mark 6).","Cream the butter and sugar into a bowl and mix with a wooden spoon until softened.","Add the 3 eggs, the vanilla essence, and the flour and mix until smooth.","Divide the mixture between the two greased cake pans.","Bake in the oven for 20–30 minutes (10–15 in a fan-assisted oven) until firm to the touch.","Leave to cool completely on a cooling rack.","Turn one cake upside down and spread jam and whipped cream over it. Then, place the second cake on top.","Cut into wedges, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVictoria_Sandwich","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Vegetable Party Sandwiches","name":"Vegetable Party Sandwiches","ingredients":["1 envelope (¼ ounce) unflavored gelatin","¼ cup cold water","2 large carrots, grated very fine","2 ribs celery, chopped very fine","2 cucumbers, peeled, seeded and chopped fine","1 small onion, minced","1 tablespoon lemon juice","1 pint mayonnaise, such as Hellmann's","2 long square loaves white bread"],"steps":["Dissolve gelatin in water according to directions.","In a large bowl, mix dissolved gelatin with carrots, celery, cucumber, onion, lemon juice, and mayonnaise.","Refrigerate for 25 hours.","If the mixture becomes too jelled to spread well, add ⅓ to ½ cup more mayonnaise.","Using a knife, trim crusts from bread edges.","Spread vegetable mixture on bread and make 28 sandwiches.","Cut into quarters.","Layer cut sandwiches in a large covered plastic container with damp paper towels between layers until serving time."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetable_Party_Sandwiches","pageImageChecked":true},{"title":"Cookbook:Venison Italian Style","name":"Venison Italian Style","ingredients":["1¼ pounds (about 570 g) deer loin","2 cups milk","½ cup all-purpose flour","½ teaspoon salt","½ teaspoon pepper","¼ cup butter","¾ cup dry white wine","¼ cup butter","2½ tablespoons fresh lemon juice","3 tablespoons capers","¼ cup snipped parsley"],"steps":["Slice loin across grain into ¼-inch or thinner slices, or pound flat between two pieces of waxed paper.","Combine with 1 cup of milk in shallow dish.","Cover dish in refrigerator for up to 3 hours, then discard milk.","Add remaining milk and temper outside refrigerator for 1 hour.","Discard milk, then pat slices dry.","Mix flour, salt and pepper, then thoroughly coat venison slices.","In large skillet, melt butter over medium heat, then brown venison on both sides.","Add wine and simmer two minutes more.","Transfer venison slices to heated platter with slotted spoon.","Add lemon juice, capers, and parsley to skillet, and cook on medium two minutes, constantly scraping bottom and sides of skillet.","Serve venison slices with sauce over it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVenison_Italian_Style","country":"United States","pageImageChecked":true},{"title":"Cookbook:Venison Bolognese Sauce","name":"Venison Bolognese Sauce","ingredients":["250 g (½ lb) chopped onion","250 g (½ lb) finely-chopped mushrooms","2–5 cloves of finely-chopped garlic","30 ml (2 tbsp) olive, corn or sunflower oil (according to taste)","500 g (1.1 lb) minced/ground) stewing venison (minced lean leftovers from trimming are ideal)","500 ml dry hard cider, red or white wine, or beef stock (how much you will need depends on how fast it boils away)","60 ml (4 tbsp) tomato purée","250 g (½ lb) finely-grated carrots","5 bay leaves","30 ml (2 tbsp) Herbes de Provence","1 stock cube (optional)","Salt","Freshly-ground black pepper","300 g (¾ lb) penne, spaghetti or whatever other pasta you prefer","Parmesan cheese"],"steps":["Sauté the onions, mushrooms, and garlic in the oil until well softened.","Add the venison and stir well until it has all (more or less) changed colour.","Add sufficient dry cider to cover, but not too deeply.","Add the stock cube (only if you are using wine or cider), bay leaves, grated carrot, and tomato purée, and stir well.","About 30–40 minutes before serving remove the bay leaves, add the herbes de Provence, and adjust the salt (i.e. taste it and add more salt if you think it needs it).","Just before serving, add freshly-ground black pepper.","Serve over al dente pasta sprinkled with grated Parmesan cheese."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVenison_Bolognese_Sauce","pageImageChecked":true},{"title":"Cookbook:Velouté Sauce","name":"Velouté Sauce","ingredients":["¼ cup (4 tbsp) butter","¼ cup (60 g) flour","2 cups (480 ml) boiling white stock","Salt, to taste","White pepper, to taste"],"steps":["Make a white roux: melt the butter in a sauce pan over low heat until the foam subsides. Whisk in the flour and cook slowly, while stirring until the mixture froths up for about 2 minutes. The flour should lose its raw smell but not its color.","Remove from the heat. When the roux has stopped bubbling, slowly incorporate the stock, whisking quickly but smoothly to create a smooth mixture.","Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.","Taste and adjust seasonings."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVelout%C3%A9_Sauce","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Velout%C3%A9_de_mousseron.jpg/960px-Velout%C3%A9_de_mousseron.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raphaël Labbé","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Vichyssoise (Chilled Potato Leek Soup)","name":"Vichyssoise (Chilled Potato Leek Soup)","ingredients":["6–8 medium Idaho potatoes","1 lb butter","4 large diced leeks (white and yellow parts only)","1 bunch diced shallots (white bases only) or green onions","1½ tbsp chicken bouillon or add homemade stock","1 tbsp white pepper","1 cup white wine","1½ quarts heavy whipping cream","1 quart milk","1 cup shallot tops"],"steps":["Peel potatoes and remove all brown and discolored areas.","Boil potatoes for 20 minutes or until the interiors are soft when stuck with a knife. Do not overcook potatoes.","Drain potatoes, retain liquid, let the potatoes cool, then mash with fork.","In a braiser over low heat, sauté leek and shallot bottoms in the butter until translucent, or about 10 minutes.","Add chicken base, white pepper, white wine, heavy cream, and milk; simmer until soup starts to bubble.","Add mashed potatoes and whisk vigorously; if the soup is too thick add some of the potato water.","Chill the soup.","Just before serving, put the soup in a blender, and blend on low speed for 20 seconds. Garnish with shallot tops"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVichyssoise_(Chilled_Potato_Leek_Soup)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Vichyssoise.jpg/960px-Vichyssoise.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BocaDorada","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Very Simple Cookies","name":"Very Simple Cookies","ingredients":["1 cup white granulated sugar","2 sticks (1 cup, 8 ounces, or 225 g) butter, melted","3 cups flour","Chocolate chips (optional)","Oats (optional)"],"steps":["Heat the oven to 350°F (175°C).","Combine the sugar and melted butter.","Mix in the flour until you have a thick dough.","Mix in the chocolate chips and oats, if using.","Shape the dough into your desired cookie shapes. Transfer to a greased or parchment-lined baking sheet.","Put the cookies in the oven. Bake until the cookies are a golden colour and are hard (probably 8–12 minutes, depending on size), and then take them out."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVery_Simple_Cookies","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Amaretto_cookies_and_Crostoli_at_the_Tea_Rooms_of_Yarck.jpg/960px-Amaretto_cookies_and_Crostoli_at_the_Tea_Rooms_of_Yarck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Vegetable Salad","name":"Vegetable Salad","steps":["Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.","Mix all the sauce ingredients with spoon.","Place the sauce, reserving 2 tbsp, into the vegetable mixture, and then mix again.","Top with egg quarters, then top eggs with reserved sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetable_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Salad_platter.jpg/960px-Salad_platter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Canon 17-40mm f/4 L","licence":"GFDL 1.2"},{"title":"Cookbook:Venison Pie","name":"Venison Pie","ingredients":["Olive oil (extra virgin if possible)","2 red onions, peeled and finely chopped","2 cloves garlic, peeled and finely chopped","1 parsnip, peeled and sliced","1–2 carrots, peeled and sliced","1 kg diced venison, rinsed and dried","100 g plain flour","2-inch piece fresh ginger, peeled and finely chopped","2 tablespoons redcurrant jam","Fresh parsley","Fresh thyme","Fresh rosemary","Black pepper, freshly ground, to taste","1 pinch salt","Puff pastry","20 ml milk"],"steps":["Bring the frying pan up to a medium heat (about 50% to 60%) and add about two tablespoons of olive oil. There should be enough oil to coat the bottom of the pan when you swirl it.","Add the onion, and fry until soft and translucent. Add in the garlic at around this time to soften up as well. Stir in the sliced parsnip and carrots using your spatula. Once all the vegetables are nice and soft, pour them into the casserole dish.","Transfer the venison, including any cooking juices, into the casserole dish.","Add the ginger and red currant jam to the casserole dish, and pour in some boiling water in order to fill the dish to just below the top of the contents. Give it a stir with your spoon. Finely chop a reasonable amount of the herbs, add them into the casserole dish, and give it all another stir. Add some black pepper and a pinch of salt, then cover with the lid.","Bake in the oven at about 180°C for about an hour. After that, check it, give it a stir and check to see if the venison is cooked through. If it isn't, put it back in the oven for longer, checking every 10 mins or so. Once you're happy it's cooked, remove the lid from the casserole dish.","Make sure the puff pastry is rolled out about as thick as a £1 or 1 euro coin. Drape the puff pastry over the dish, covering your cooked pie innards. Trim the excess pastry off with a knife, and make some pretty decoration on the top of the pie if you want to. Make sure to pierce the pastry in 2 or 3 places to allow steam to escape.","Brush the pastry with milk. Turn the oven up to 200°C then put the pie back in for a further 20 minutes, or until the pastry has risen and turned a golden brown.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVenison_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/-2019-12-22_Venison%2C_beef_and_lamb_Yule_Pie_with_onions%2C_herbs_and_mushrooms_topped_with_short_crust_pastry.JPG/960px--2019-12-22_Venison%2C_beef_and_lamb_Yule_Pie_with_onions%2C_herbs_and_mushrooms_topped_with_short_crust_pastry.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vegetable Stuffed Mushrooms","name":"Vegetable Stuffed Mushrooms","ingredients":["1 cup balsamic vinegar","½ teaspoon garlic powder","½ teaspoon onion powder","4 large portobello mushrooms, wiped clean and stems removed","2 tablespoons olive oil","1 small eggplant, peeled and diced","1 cup frozen spinach","½ cup shredded mozzarella cheese","2 plum tomatoes, diced","1 jar (6 ounces) artichoke hearts in brine, drained and chopped","¼ cup grated Parmesan cheese"],"steps":["Combine balsamic vinegar, garlic, and onion powder together in a bowl. Place your mushrooms in a gallon size bag, and evenly pour the vinegar, garlic and onion powder mixture on the mushrooms. Place the mushrooms and vinegar mixture in the fridge to marinate for 1 hour.","In a small pan, heat the olive oil on median high heat, and gradually stir in the eggplant and spinach. Cook thoroughly until the eggplant is slightly browned.","Set your oven temperature at 350°F (180°C), and lightly grease a 9x13-inch (22 x 32 cm) oven-safe dish.","In order to cook, place your dish in your preheated oven, and bake just until you see the cheese start to melt, which will be no more than 15 minutes. For best flavor, eat while still hot out of the oven.","Eat alone or serve over a small portion of brown rice or whole wheat angel hair pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetable_Stuffed_Mushrooms","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Stuffed_mushrooms_baked_in_pan.jpg/960px-Stuffed_mushrooms_baked_in_pan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tomwsulcer","licence":"CC0"},{"title":"Cookbook:Vetkoek (South African Fried Dough)","name":"Vetkoek (South African Fried Dough)","ingredients":["5 cups flour","1 sachet of instant dry yeast","750 ml warm water","1 teaspoon salt","1 cup white granulated sugar","750 ml oil, for frying"],"steps":["In a large bowl combine the flour, salt, sugar and yeast.","Add water, and mix until a dough forms.","Knead the dough for approximately 10 minutes.","Put the dough in an oiled bowl, and cover it tightly. Let the dough rise for 1–2 hours.","Heat the oil in a pot (target temperature should be around 350–375°F).","Shape the dough into balls, and add to the hot oil. Do not overcrowd the pot or let the temperature drop too much.","Continue turning the dough balls until golden brown all over and cooked through.","Serve hot or cold with cold or hot beverage."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVetkoek_(South_African_Fried_Dough)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Vetkoek_with_mince-001.jpg/960px-Vetkoek_with_mince-001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NJR ZA","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Victorian Butter","name":"Victorian Butter","ingredients":["Fresh cow's milk","Salt (optional)","Herbs (e.g. thyme, rosemary, parsley, etc; optional)"],"steps":["After washing one's hands and fingernails, scald all utensils that are to be used in making butter, including the wooden churn. Wooden pats and spoons should be left in bowl of scalding hot water and covered over with a clean cloth.","Let the fresh milk settle in pans overnight to allow the cream to rise to the top.","Scrape the cream from the milk, and pour it into the churn. It's preferable to pour the cream at a height so that the cream aerates, allowing it to churn quicker.","Begin the churning process: if a Victorian barrel butter churn is used, rotate the handle continuously, which propels the paddles; if a plunge churn is used, continuously move up-and-down the dasher-staff. It is important to maintain a measured and steady pace. The cream soon turns into whipped cream (the first stage).","After continued churning for 30–35 minutes more, the whipped cream begins to turn, becoming thicker and harder to churn, and slightly powdery so that it starts to separate. This is the second stage. The turned butter at this stage is quite pungent to smell.","With continued churning, one reaches the third stage, when buttermilk and butter begin to separate. This can be recognized by the distinct sound that the churning action makes, besides being harder to churn.","Drain the buttermilk into a separate pail by using a meshed cloth or strainer.","Remove the paddle from the churn, and scoop out all of the butter.","Wrap up butter in a clean cloth, tie it and squeeze out all excess liquid.","Open the wrapping, wash the butter in spring water, and allow it to drain. Washing in spring water prevents butter from becoming rancid.","Let the butter sit for at least 1 hour, allowing all water to drain off.","Divide the butter into smaller portions. Begin to pat it with butter paddles to get rid of any excess liquid.","Use the butter paddles to sparingly work salt and any herbs into the butter."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVictorian_Butter","pageImageChecked":true},{"title":"Cookbook:Vegetarian Rassolnik","name":"Vegetarian Rassolnik","ingredients":["1.5 L water","5 potatoes, sliced","3 pickled cucumbers, sliced","1 carrot, finely chopped","1 large onion, diced","½ cup cooked rice","1 bay leaf","3 tbsp vegetable oil","Salt"],"steps":["Bring water to boil. Add the sliced potatoes, cucumbers, carrots, and onions.","When the vegetables are cooked, add the cooked rice, bay leaf, and oil.","Bring to a boil.","Season with salt to taste.","Serve garnished with chopped herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVegetarian_Rassolnik","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Veggie Pizza","name":"Veggie Pizza","ingredients":["1 pre-made pizza crust, rolled to 30 cm (12 inches) across","9 tbsp pre-made tomato sauce","2 tbsp olive oil"],"steps":["Preheat oven to 240° C (450° F / Gas 9).","Brush the dough surface with olive oil.","Ladle the sauce over the dough, spreading it evenly.","Distribute the cheeses evenly over the crust.","Lay the toppings evenly over the cheese. If needed, press toppings down with a utensil to provide clearance from the oven ceiling. If desired, top the vegetables with extra cheese and sauce to hold vegetables down.","Bake pizza in oven until crust edges are deep dark brown (roughly 15 minutes for pre-made crust, much longer for freshly made dough).","Take pizza out of oven and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVeggie_Pizza","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Veggie_pizza.jpg/960px-Veggie_pizza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"Cookbook:Waldorf Salad","name":"Waldorf Salad","ingredients":["1 large Granny Smith apple","1 large Red Delicious apple","1 tablespoon of lemon juice","80 g (⅓ cup or 3 oz) raisins","80 g (⅓ cup or 3 oz) chopped walnuts","80 g (⅓ cup or 3 oz) chopped celery","2 tablespoons mayonnaise","1 tablespoon white granulated sugar","6 large leaves lettuce","10 halved maraschino cherries"],"steps":["Slice the apples into wedges, and place in a bowl.","Pour lemon juice on the apple wedges, and ensure a light coating to prevent browning.","Plump the raisins by placing them in warm water for 5 minutes, then drain well.","Mix celery, raisins, and walnuts into the bowl of apple wedges.","Mix the mayonnaise and sugar together, then pour into the apple mixture, ensuring a light coating on all items.","Chill for at least 30 minutes","Place 3 lettuce leaves on a large plate and three on another, place half of the mixture on each set of leaves, and sprinkle 5 cherries on each salad.","Serve"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWaldorf_Salad","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/US_Navy_081127-N-7571S-012_Culinary_Specialist_1st_Class_John_Cherry_prepares_Waldorf_Salad_for_the_crew%27s_Thanksgiving_dinner.jpg/960px-US_Navy_081127-N-7571S-012_Culinary_Specialist_1st_Class_John_Cherry_prepares_Waldorf_Salad_for_the_crew%27s_Thanksgiving_dinner.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. Navy photo by Mass Communications Specialist 3rd Class Jonathan Snyder","licence":"Public domain"},{"title":"Cookbook:Vorschmack (Finnish Ground Meat)","name":"Vorschmack (Finnish Ground Meat)","ingredients":["4 lb (1800 g) boned leg of lamb, cut into 1-inch (2.5 cm) cubes","½ lb (225 g) boned beef, diced","6 herring fillets in salt brine","1 can (2 ounces / 60 g) anchovies","5 medium onions, sliced","Tomato paste","5 garlic cloves, pressed","Water"],"steps":["Let the herring fillets soak in cold water over night. Dry the fillets on paper towels.","Preheat the oven to 400°F (220°C). Arrange the meat and onion in a greased baking dish and roast on the medium shelf until golden brown (about 15–20 minutes).","Let the dish cool, and then grind the contents with the herring and anchovy using a meat grinder. In a large bowl, add some water to the mixture to give it the consistency of thick porridge. Season with white pepper and garlic.","Place the contents in a baking dish. Spread out some tomato paste over the surface of the mixture. Bake at 350°F (175°C) for 2 hours. Add water if the Vorschmack looks dry. If the consistency is too light, continue baking to evaporate excess water. The consistency should resemble thick hot porridge.","Serve hot with baked potatoes, smetana, and a shot of ice cold vodka, filled to the rim."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVorschmack_(Finnish_Ground_Meat)","country":"Finland","pageImageChecked":true},{"title":"Cookbook:Waffles","name":"Waffles","ingredients":["1 tablespoon white granulated sugar","1 tablespoon baking powder","1½ cups (360 ml) milk","½ cup (120 ml) vegetable oil","1 teaspoon salt","2 eggs, separated","1¾ cups (420 ml) flour"],"steps":["Lightly brush grids of waffle iron with oil, close waffle iron, and preheat according to manufacturer's directions.","In small bowl, beat egg whites until stiff (but not dry) and set aside.","In large bowl, beat egg yolks until thick and lemon-colored.","Continue beating, adding milk and oil.","Add dry ingredients, beat until smooth, and fold in egg whites.","Pour 1 cup (240 ml) of batter on heated grid, close unit and cook according to manufacturer's directions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWaffles","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Belgian_waffles_cooked_in_a_Krampouz_cast-iron_waffle_iron.JPG/960px-Belgian_waffles_cooked_in_a_Krampouz_cast-iron_waffle_iron.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rivalinb2","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Wassel","name":"Wassel","ingredients":["1½ gallons apple juice","128 ounces cranberry juice","128 ounces white grape juice","2 cups orange juice","6 ounces mulling spices","Sliced oranges"],"steps":["Mix together liquid ingredients, then stir in mulling spices and orange slices.","Warm, but do not boil.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWassel","photo":"https://upload.wikimedia.org/wikipedia/commons/3/35/Wassel_in_Sehnde.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Hover dam at German Wikipedia","licence":"Public domain"},{"title":"Cookbook:Vietnamese Caramel Sauce (Nước Maøu)","name":"Vietnamese Caramel Sauce (Nước Maøu)","ingredients":["½ cup white granulated sugar","¼ cup water or fish sauce","1 cup water or fish sauce"],"steps":["Combine sugar and the ¼ cup water/fish sauce in a small saucepan over low heat.","Swirl the pan frequently to avoid burning. When the sugar turns light brown, remove from the heat.","Stir in the 1 cup of water/fish sauce. Guard against splattering.","Let cool a little and return the sauce to the stove. Cook on low heat until all the sugar has dissolved.","Let the sauce cool and store in a jar in the refrigerator for future use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVietnamese_Caramel_Sauce_(N%C6%B0%E1%BB%9Bc_Ma%C3%B8u)","country":"Vietnam","pageImageChecked":true},{"title":"Cookbook:Vitello Tonnato (Veal with Tuna Sauce)","name":"Vitello Tonnato (Veal with Tuna Sauce)","ingredients":["1 piece of fillet of veal","2 bay leaves","1 bouquet garni of mixed herbs","1 jar (400 grams) mayonnaise (it's not worth making your own for this one)","1 tin (200 grams) good quality tuna in olive oil","1 lemon, juiced","Pepper","Salt","1 small jar of single cream (in reserve)"],"steps":["Simmer the veal for about 15 minutes in water with the bay leaves and bouquet garni.","Remove from the water once cooked, wrap it in either clingfilm or aluminium foil, and place in the fridge for 3 hours until quite cool, or preferably overnight. It is important you don't try to do this whilst the veal is even slightly warm as it will mess up the sauce.","Turn the mayonnaise and the tin of tuna into a blender and blend until it is a smooth paste","Add the juice of the lemon, a large pinch of pepper, and a normal pinch of salt, and blend again. The sauce should not be runny, but neither should it be too stiff. So that it becomes a pourable consistency, add a few spoonfuls of the cream.","Now take the cooked veal out of its wrapping and using a sharp knife slice as thin as you can possibly make them and arrange on a large serving dish. If you have a mallet, cover the slices of veal in foil and bash away at them until they are as thin as possible!","Take the sauce and pour it over the veal so that the veal becomes completely covered in the sauce. Not too thick, not too thin.","Decorate with capers. Grind some red pepper over the top (optional) and it is ready to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVitello_Tonnato_(Veal_with_Tuna_Sauce)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Vitello_tonnato_La_Dolce_Vita_Kulmbach.jpg/960px-Vitello_tonnato_La_Dolce_Vita_Kulmbach.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Wakeup Sausage Casserole","name":"Wakeup Sausage Casserole","ingredients":["2 cups (8-ounces) shredded cheddar cheese","8 large eggs, beaten","¼ teaspoon garlic powder","2 green onions, tops only, sliced","24 ounces evaporated milk (or substitute 3 cups of milk)","½ teaspoon onion powder","1 teaspoon dry mustard","½ cup chopped red pepper","1 pound hot bulk pork sausage, cooked, drained, and crumbled","8 cups (8–10 slices) ½-inch cubed French or Italian bread (ideally a day old or a little stale)"],"steps":["Preheat oven to .","Grease a 9 x 13-inch baking dish.","Place bread cubes in the pan evenly.","Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard.","Pour into baking dish.","Crumble sausage over the mixture evenly.","Add cheese and peppers, if desired, over the top.","If preparing ahead, cover and refrigerate.","Bake until set, about 45 minutes.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWakeup_Sausage_Casserole","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Finished_sausage_breakfast_casserole.jpg/960px-Finished_sausage_breakfast_casserole.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:MarkTraceur","licence":"CC BY-SA 1.0","pageImageChecked":true},{"title":"Cookbook:Vietnamese Fish Dipping Sauce (Nước mắm pha)","name":"Vietnamese Fish Dipping Sauce (Nước mắm pha)","ingredients":["¼ cups nước mắm (concentrated fish sauce)","1½ cups water","1 tbsp lemon juice","1 tbsp sugar","1 tsp minced garlic or about 2 cloves pressed through a garlic press","½ tsp sambal oelek (a type of hot chile sauce)"],"steps":["Mix all ingredients together.","If desired, bring to a boil that cannot be stirred down.","Cover and refrigerate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVietnamese_Fish_Dipping_Sauce_(N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm_pha)","country":"Vietnam","pageImageChecked":true},{"title":"Cookbook:Watalappam (Sri Lankan Coconut Custard)","name":"Watalappam (Sri Lankan Coconut Custard)","ingredients":["2 cups thick coconut milk","½ lb brown sugar (or jaggery)","4 eggs","1 pinch of ground cardamom (optional)","3 cloves (optional)","12 cashews"],"steps":["Beat the eggs in a mixer. Add the milk, brown sugar, cardamom, and cloves to the beaten eggs. Mix well.","Transfer the mixture to a pot and steam for 20 minutes. Add the cashews."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWatalappam_(Sri_Lankan_Coconut_Custard)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Watalappan_%2823091763250%29.jpg/960px-Watalappan_%2823091763250%29.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ankur P from Pune, India","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Warm Black Bean Salad with Kale and Tomatoes","name":"Warm Black Bean Salad with Kale and Tomatoes","ingredients":["2 tablespoons olive oil","1 medium yellow onion, diced (about 1 cup)","4 cloves garlic, minced","Salt to taste","2 teaspoons chile powder","1 teaspoon ground cumin","½ teaspoon ground cinnamon","2 cans (30 ounces) black beans, undrained","4 cups firmly-packed chopped kale","1 cup fresh diced tomato","Juice of 1 lemon","White sesame seeds for garnishing (optional)"],"steps":["In a medium saucepan, heat oil over medium heat for 2–3 minutes. Add onion, garlic, and a pinch of salt into the pan. Cook and stir 2–3 minutes or until onion is tender.","Stir in chili powder, cumin, cinnamon, and black beans with their liquid. Cook 2 minutes; mash the beans with the back of your spatula, leaving some beans intact.","Reduce heat to low; add kale, cook and stir 2–3 minutes or until kale is tender and mixture has thickened. Stir in lemon juice and tomato; taste and add more salt if desired.","Garnish with white sesame seeds."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWarm_Black_Bean_Salad_with_Kale_and_Tomatoes","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/Warm_Black_Bean_Salad_with_Kale_and_Tomatoes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Sharon Chen","licence":"CC BY 3.0"},{"title":"Cookbook:Waakye (Ghanian Rice and Beans)","name":"Waakye (Ghanian Rice and Beans)","ingredients":["Water","3–4 leaves of Guinea corn leaves, washed","1 milk tin (14 fl oz) beans, washed","2 milk tins (28 fl oz) brown or white rice, washed","Salt to taste"],"steps":["Half-fill a saucepan with water, and place over the fire. Add the Guinea corn leaves.","Bring to a boil, and add the beans.","Simmer for 40-45 minutes until the beans split in two when touched.","Add the rice and salt, and simmer until the beans and rice are very soft. Add additional water as necessary during the cooking.","Remove from the heat. Serve with shito and fried tomato stew, accompanied by wele, tilapia, boiled eggs, and salad."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWaakye_(Ghanian_Rice_and_Beans)","country":"Ghana","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Waakye_with_kelewele%2C_spaghetti%2C_salad%2C_stew_and_shito.jpg/960px-Waakye_with_kelewele%2C_spaghetti%2C_salad%2C_stew_and_shito.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maame1Yaa","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Vinegar-Pickled Eggs and Onions","name":"Vinegar-Pickled Eggs and Onions","ingredients":["3 cups malt vinegar (malt vinegar can be substituted with any other type of vinegar to taste)","1 cup water","½ cup granulated white sugar","2 tablespoons granulated salt","2 tablespoons whole black peppercorns","12 chicken eggs","2 medium red or brown onions"],"steps":["Combine vinegar, water, salt, sugar, and peppercorns in a pot, and bring to simmer over medium heat. Stir regularly while heating so that the sugar on the bottom of the pot doesn't burn.","Simmer until the sugar and salt are fully dissolved. Remove from the heat, set aside and allow this pickling solution to cool to room temperature.","Bring a large pot of water to a boil.","Place eggs in boiling water, using a ladle to gently lower them in. The temperature of the water will lower with the addition of the eggs. Wait for the water to return to a boil and then boil the eggs for a further 12 minutes.","Drain the hot water from the eggs, and transfer the eggs to ice-cold water to stop the cooking. Crack and peel off shells, making sure to remove the membrane between the egg and the shell.","Cut onions into rings 5 mm thick.","Place a layer of onions into a large, non-reactive container, and then arrange a layer of eggs on top. If necessary, continue layering in this way until you have used up the eggs and onions.","Pour in enough of the pickling solution into the container to fully cover the eggs and onions.","Refrigerate for two weeks before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AVinegar-Pickled_Eggs_and_Onions","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Pickled_eggs.jpg/960px-Pickled_eggs.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TarnishedPath","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Wasawasa (Yam Couscous)","name":"Wasawasa (Yam Couscous)","ingredients":["Yam flour","Salt","Freshly ground pepper","Water","Groundnut oil or shea butter oil"],"steps":["Start heating a saucepan of water over medium heat so that it will begin to boil by the time the yam mixture is ready.","Sieve the yam flour into a bowl to remove any undesired particles that might be present from the processing.","Very gradually stir in water, stirring in a circular motion to form tiny grains resembling couscous. Avoid using too much water; but, if you do, you can correct with more flour. Be patient; it can take up to 10 minutes to complete. You can shake the bowl to hasten the process, so be patient and keep working until you achieve the desired texture .","Transfer the mixture to the top of a steamer over the boiling water, and then cover it for 15 minutes, lifting the lid gently after the first 10 minutes.","Take the steamer off the heat after 15 minutes, and rinse the contents in cold water to remove any remaining undesirable particles and any bitterness that the yam may occasionally have. Any clumps that may have developed are also broken up by the water. It might require two washes.","After letting it drain for a few minutes, toss with 3 teaspoons of oil and your preferred amount of salt.","Place the mixture in the steamer back over the boiling water. Cover with a fresh kitchen towel or piece of parchment paper to trap the steam, then cover with the lid. Cook for another 10–12 minutes.","Serve with any desired garnishes, such as pasta."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWasawasa_(Yam_Couscous)","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/Wasawasa.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mumuni Y Yunus","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Waakyne (Ghanaian Rice and Beans)","name":"Waakyne (Ghanaian Rice and Beans)","ingredients":["3 cups dried black-eyed peas","4 dried millet stalk leaves, rinsed","5 cups uncooked jasmine rice","Salt"],"steps":["Pick over the beans to remove any debris. Wash well, then drain and transfer to a pressure cooker.","Add the dried millet stalk leaves along with enough water to fully cover the beans by a couple inches.","Close the valve of the pressure cooker and leave it until it reaches its full pressure. This should not take more than 15 minutes.","Once it has reached its full pressure, reduce the heat and leave for an additional 15 minutes for the beans to cook.","Let cool down naturally and depressurize—this should take around 20 minutes. Once the pot is adequately cooled, open the lid.","Transfer the contents of the pressure cooker to another pot, and stir in the rice. If needed, add enough water to cook the rice. Season to taste with salt.","Simmer over low heat until the rice is fully cooked.","Remove the millet stalk leaves, and serve with your favourite side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWaakyne_(Ghanaian_Rice_and_Beans)","country":"Ghana","pageImageChecked":true},{"title":"Cookbook:Violet Lemonade","name":"Violet Lemonade","ingredients":["2 cups wild violets, stems and leaves removed","1 cup hot water","1 cup white sugar","1 cup freshly squeezed lemon juice","3 cups cold water"],"steps":["Steep the violets in hot water for at least 10 minutes or until it turns a dark blue hue. Strain and reserve the liquid.","Stir the sugar into the violet tea until dissolved to create a simple syrup.","Combine the cold water with the lemon juice.","Serve the lemon mixture over ice, and garnish with extra flowers. When ready to drink, pour the syrup into the lemon water and watch it turn from a dark blue to a bright pink color."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AViolet_Lemonade","pageImageChecked":true},{"title":"Cookbook:Wali Wa Nazi","name":"Wali Wa Nazi","ingredients":["2 cups long-grain or basmati rice","2 cups thick coconut milk","2 cups water","1 tsp salt","1 tbsp vegetable oil (optional)"],"steps":["Wash the rice thoroughly until the water runs clear.","Soak the rice in water for 20 minutes, then drain.","In a cooking pot, combine the coconut milk, water, and salt.","Bring the mixture to a gentle boil over medium heat.","Add the drained rice and stir once.","Reduce the heat to low and cover the pot tightly.","Cook for 20–25 minutes, or until the liquid is absorbed and the rice is tender.","Remove the pot from the heat and allow it to rest for 5–10 minutes.","Fluff the rice gently with a fork before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWali_Wa_Nazi","pageImageChecked":true},{"title":"Cookbook:Wheat Modak (Coconut Pastries)","name":"Wheat Modak (Coconut Pastries)","steps":["Combine all the dough ingredients; it should be dry but should a little sticky.","Grease the dough with oil and leave covered for 1 hour.","Melt the jaggery with 4 tablespoons of water in a non-stick skillet until it is liquid.","Add coconut. Sauté for 15–20 minutes, until the mixture becomes very thick and almost dry.","Mix in the cardamom powder and remove from the fire.","Spread the mixture out on a metal tray to cool.","Take a tablespoon-sized ball of dough and roll it out—using flour if it is sticky—into a disc 4 inches across.","Put a tablespoon-sized lump of filling in the middle (it should be hardening well by now), wet the edges with a finger, and fold up the sides, crimping the dough into a peak at the top to completely seal in the filling.","Deep fry the modak in oil until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWheat_Modak_(Coconut_Pastries)","country":"India","pageImageChecked":true},{"title":"Cookbook:White Bread","name":"White Bread","steps":["Put half of the water into a container, then add yeast and either sugar or honey.","Take another container and put in 2 pounds (1 kg) of flour. Form a crater in the middle into which you can pour the water with the yeast. Add a pinch of salt. Knead it and keep adding water until the dough has a good thick consistency.","Place the dough on a surface and let it stand for about 1 hour. Knead again to let the air out and knead it into the shape of a bread. Let it stand for another 45 minutes.","Bake in an oven at 375°F (200°C) for 50–60 minutes or until the internal temperature is about 200°F (95°C).","Now you have a nice, tasty loaf of bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Fresh_made_bread_06.jpg/960px-Fresh_made_bread_06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"FranHogan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:White Bean Soup (Bob Chorba)","name":"White Bean Soup (Bob Chorba)","ingredients":["200 g white beans","2–3 carrots","½ a celery","1 onion","1–2 tomatoes","1–2 bell peppers","1–2 chiles","Optional: parsley, mint, sunflower oil, salt"],"steps":["Soak the beans in cold water for 3–4 hours. Drain and cover with fresh water.","Boil beans in an earthenware pot together with the oil, finely chopped carrots, onion, and celery. Cook until beans are tender.","Add sliced peppers, grated tomatoes, and mint.","Season with salt and boil for another 15–20 minutes.","Serve sprinkled with finely-chopped parsley."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Bean_Soup_(Bob_Chorba)","pageImageChecked":true},{"title":"Cookbook:White Fish Ceviche (Cebiche de Pescado)","name":"White Fish Ceviche (Cebiche de Pescado)","steps":["Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.","Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will \"overcook\" the fish. You should have enough lime juice to completely cover the fish.","Add the onion and mix gently.","Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Fish_Ceviche_(Cebiche_de_Pescado)","country":"Peru","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Ceviche.png/960px-Ceviche.png?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David and Katarina from Peru/Slovakia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Welsh Rarebit","name":"Welsh Rarebit","ingredients":["2 tablespoons unsalted butter","2 tablespoons all-purpose flour","1 teaspoon Dijon mustard","1 teaspoon Worcestershire sauce","½ teaspoon salt","½ teaspoon freshly ground black pepper","2 fl oz (60 ml) beer such as porter (Guinness will do)","4 fl oz (120 ml) double cream","6 oz (170 g) grated Cheddar cheese","4 slices of toast"],"steps":["In a medium saucepan over low heat, melt the butter and whisk in the flour.","Cook, whisking constantly for 2–3 minutes, being careful not to brown the flour.","Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth.","Add beer and whisk to combine.","Pour in cream and whisk until well combined and smooth.","Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4–5 minutes.","Pour over toast and serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Rarebit","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Jielbeaumadier_welsh_2010.jpg/960px-Jielbeaumadier_welsh_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jiel Beaumadier","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Welsh Fruit Bread (Bara Brith) II","name":"Welsh Fruit Bread (Bara Brith) II","ingredients":["1 lb dried assorted fruit (e.g. raisins, cherries, etc.)","1½ cups brewed tea","1 lb all-purpose flour","6 tbsp brown sugar","1 egg, beaten","1 tbsp mixed spice","2 tbsp jam"],"steps":["Soak the fruit in the tea for 24 hours","Mix flour, sugar, egg, spice, fruit, and jam in bowl to make a batter.","Spoon batter into a loaf tin and bake for 45 minutes at 325°F.","Let cool, remove from tin, and glaze with honey."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Fruit_Bread_(Bara_Brith)_II","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Wheat-Free Baking Mix","name":"Wheat-Free Baking Mix","ingredients":["2 parts (28.5%) by weight white rice flour","2 parts (28.5%) by weight brown rice flour","2 parts (28.5%) by weight tapioca starch","1 part (14%) by weight amaranth flour","2–4% by weight xanthan gum (optional)"],"steps":["Combine all ingredients. Mix until very thoroughly blended.","Use the blend as a substitute for wheat flour, using the same weight of the blend as of the wheat flour; for example, if a recipe calls for 100 g wheat flour, use 100 g of this blend."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWheat-Free_Baking_Mix","pageImageChecked":true},{"title":"Cookbook:White Chocolate Cheesecake","name":"White Chocolate Cheesecake","steps":["Mix ingredients for the crust (shortbread crumbs, ground almonds, sugar, almond extract, and melted butter) and press into the bottom of a springform pan.","Bake at 200°C degrees for 5–6 minutes.","Remove from oven and cool.","When cool, grease the sides of the pan lightly.","Melt and cool the chocolate.","Mix together cream cheeses, then add eggs, one at a time.","Mix in sugar, flour, vanilla, and almond extract.","Stir 1 cup of mixture into the chocolate, then mix all.","Pour into the pan and bake at 160°C for 40 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Chocolate_Cheesecake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/White_Chocolate_Raspberry_New_York_Cheesecake.jpg/960px-White_Chocolate_Raspberry_New_York_Cheesecake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sanctumsolitude","licence":"CC BY 2.0"},{"title":"Cookbook:White Bean Soup with Basil, Rosemary, and Garlic Croutons","name":"White Bean Soup with Basil, Rosemary, and Garlic Croutons","ingredients":["2 cans (2 lbs) white beans, such as cannellini, drained","2 cups low-sodium chicken broth","1 cup of your favorite marinara pasta sauce","2 large garlic cloves, minced","¼ cup packed fresh basil leaves, or 1 teaspoon dried basil leaves","1 teaspoon minced fresh rosemary","¼ teaspoon red pepper flakes"],"steps":["Purée ingredients in a blender until smooth.","Pour into a large saucepan or Dutch Oven, and bring to a simmer.","Simmer, partially covered and stirring frequently, to blend flavors, 4–5 minutes.","Serve, garnished with croutons."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Bean_Soup_with_Basil%2C_Rosemary%2C_and_Garlic_Croutons","pageImageChecked":true},{"title":"Cookbook:Welsh Fruit Bread (Bara Brith) I","name":"Welsh Fruit Bread (Bara Brith) I","ingredients":["8 fl oz (225 ml) milk","2 oz (50 g) brown sugar, plus 1 teaspoon","4 level teaspoons dried yeast","1 lb (450 g) strong plain flour","1 level teaspoon salt","3 oz (75 g) butter or margarine","1 level teaspoon mixed spice","1 egg, beaten","12 oz (350 g) mixed dried fruit","Clear honey, to glaze","2 lb (900 g) loaf tin, well greased"],"steps":["Warm the milk in a small pan until hand-hot. Put it into a bowl with 1 teaspoon of sugar and the yeast. Leave it in a warm place for about 15 minutes until a froth appears.","After it has been left to stand, 'knock down' the dough and knead again, adding the fruit slowly.","Place into a bread tin and put the tin into an oiled plastic bag. Leave to rise for about 35–40 minutes and preheat the oven to gas mark 5, 190°C (375°F).","When the dough has risen and springs back when pressed, take the tin out of the bag and bake in the centre of the oven for about 30 minutes.","Cover the top of the loaf tin with aluminium foil to stop it burning and bake for another 30 minutes.","Take out of the oven and tap the bottom of the loaf, which should sound hollow—if not, bake it for another 5 minutes.","Brush the honey onto the top of the loaf and cool it on a wire rack. Slice it thinly and serve buttered."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Fruit_Bread_(Bara_Brith)_I","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Bara_Brith.jpg/960px-Bara_Brith.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Matthew R Dunn","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Waterzooi","name":"Waterzooi","ingredients":["500 g fish of choice","75 g butter (unsalted)","5 L vegetable or fish stock","1 leek, cleaned and julienned","2 carrots, julienned","2 medium potatoes, peeled and cut into 2 cm pieces","Bay leaf","10 black peppercorns","1 egg yolk","2.5 L double cream","Salt"],"steps":["Melt butter in large pot over medium heat. Add vegetables, bay leaf, and peppercorns then sauté for a few minutes.","Stir in the butter, then cook for 5 minutes without allowing the vegetables to brown.","Add stock and bring to boil.","Add fish, reduce the heat, and let simmer for 10 minutes.","Remove fish and cut into pieces.","Temper 200 ml of the stock into the egg yolk, stirring to prevent curdling. Stir the mixture back into the pot along with the cream, and bring the mixture back to just below boiling.","Add fish and taste everything for flavour, adding salt as required.","Serve in shallow bowls."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWaterzooi","country":"Belgium","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/%28waterzooi%29_%2879743868%29.jpg/960px-%28waterzooi%29_%2879743868%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ayustety from Tokyo, Japan","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Whiskey Barbecue Sauce","name":"Whiskey Barbecue Sauce","ingredients":["2 cups whiskey","1 cup ketchup","¼ cup Worcestershire sauce","¼ cup soy sauce","¼ cup cider vinegar","¼ cup chicken broth"],"steps":["Combine all ingredients in a large saucepan. Bring to a boil over high heat and cook, stirring, for 10 minutes.","Refrigerate in a nonreactive container for up to 2 months."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhiskey_Barbecue_Sauce","pageImageChecked":true},{"title":"Cookbook:Welsh Cakes","name":"Welsh Cakes","ingredients":["450 g (2 cups or 1 lb) plain flour","225 g (1 cup or 8 oz) butter","170 g (¾ cup or 6 oz) castor sugar","4 eggs","85 g (3 oz) currants, sultanas, raisins or other dried fruit","dash of milk","pinch of salt"],"steps":["In a large mixing bowl, sift the flour then rub together with the butter and salt until mixture resembles fine breadcrumbs.","Mix in sugar and dried fruit.","Add eggs one at a time, beating together until mixture forms a thick dough. If dough will not form, add a small amount of milk (i.e. a tablespoon).","Knead for two to three minutes until dough becomes cohesive and slightly elastic.","Roll dough out on a flat surface.","Cut 2–3-inch circles from the dough and fry","Preheat a griddle on high than lower it to medium-low (this is important to stop burning)","Griddle 2-4 minutes on each side until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Cakes","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Closeup_of_Welsh_cakes%2C_February_2009.jpg/960px-Closeup_of_Welsh_cakes%2C_February_2009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"zingyyellow...wish I could bend space/time","licence":"CC BY 2.0"},{"title":"Cookbook:White House Honey Ale","name":"White House Honey Ale","ingredients":["1½ oz Kent Goldings Hop Pellets","1½ oz Fuggles Hop pellets","2 cans (6.6 lb) light malt extract","1 lb light dried malt extract","12 oz crushed amber crystal malt","8 oz Biscuit Malt","1 lb White House honey","2 tsp gypsum","1 pkg Windsor dry ale yeast","¾ cup corn sugar (powdered glucose) for priming"],"steps":["Place each type of hop pellets in a separate hops steeping bag.","In an 12 qt pot, steep the hops bags in 1½ gallons of sterile water at 155°F for ½ hour. Remove the bag.","Add the light malt extract and the dried malt extract and bring to a boil.","For the first flavoring, add the Kent Goldings hop pellets and gypsum. Boil for 45 minutes.","For the second flavoring, add the Fuggles hop pellets at the last minute of the boil.","Stir in the honey and boil for 5 more minutes.","Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.","Add the yeast when wort temperature is between 70–80°F. Fill airlock halfway with water.","Ferment at 68–72°F for about 7 days.","Rack the mixture to a secondary fermenter after 5 days and ferment for 14 more days.","To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes.","Pour the sugar mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly.","Siphon everything into bottles and cap. Let sit for 2–3 weeks at 75°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_House_Honey_Ale","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d4/White_House_Honey_Ale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"White House","licence":"Public domain"},{"title":"Cookbook:White House Honey Porter","name":"White House Honey Porter","ingredients":["2 (3.3) lb cans light unhopped malt extract","¾ lb Munich Malt (cracked)","1 lb crystal 20 malt (cracked)","6 oz black malt (cracked)","3 oz chocolate malt (cracked)","1 lb White House honey","10 HBUs bittering hops","½ oz Hallertaur Aroma hops","1 pkg Nottingham dry yeast","¾ cup corn sugar for bottling"],"steps":["Add the 2 cans of malt extract and honey into the pot. Stir well.","Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.","Set aside and let stand for 15 minutes.","Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80°F.","Activate dry yeast in 1 cup of sterilized water at 75–90°F for 15 minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64–68°F) for 3–4 days.","Siphon over to a secondary glass fermenter for another 4–7 days.","To bottle, make a priming syrup on the stove with 1 cup sterile water and ¾ cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1–2 weeks at 75°F."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_House_Honey_Porter","pageImageChecked":true},{"title":"Cookbook:Watermelon Mojito Smoothie","name":"Watermelon Mojito Smoothie","ingredients":["1.5 cup cubed frozen watermelon","1 tbsp or less of honey (optional)","1 lime, juiced","3–4 oz water (depending how on thick you want it)","4–5 mint sprigs"],"steps":["Blend all ingredients together in a blender. Adjust the amount of liquid as desired.","Garnish with mint if you like."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWatermelon_Mojito_Smoothie","pageImageChecked":true},{"title":"Cookbook:White Bean and Pumpkin Leaf Soup","name":"White Bean and Pumpkin Leaf Soup","ingredients":["6 cups dried white beans","1 bunch of fluted pumpkin leaves (ugwu)","1 red bell pepper, diced","1 green bell pepper, diced","1 teaspoon chile powder","4 stock cubes","7 cloves garlic, minced","1 cup (or 1 handful) crayfish, finely-chopped or ground","1½ large onions, diced","¼ bottle of red oil","Salt to taste","Pepper to taste","Cooked meat for garnish"],"steps":["Pick over the beans to remove any debris. Transfer to a large pot, and add enough water to cover by at least 2 inches (2.5 cm).","Soak for several hours. Drain, then add fresh water.","Pound the beans for some time until you're sure it's all in little pieces.","Bring beans to a boil. Reduce heat, then simmer until beans start to soften (around ½ hour).","Add pumpkin leaves, bell peppers, any soup seasoning of your choice, chili powder, garlic, stock cubes, onions, and red oil. Season with salt and pepper to taste.","Simmer for ½–1 hour, until beans are soft and it's thick to your satisfaction.","Stir in cooked meat.","Serve and enjoy!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Bean_and_Pumpkin_Leaf_Soup","country":"Nigeria","pageImageChecked":true},{"title":"Cookbook:Welsh Fruit Bread (Bara Brith) III","name":"Welsh Fruit Bread (Bara Brith) III","ingredients":["4 oz dried fruit","Brewed black tea","12–14 oz brown or wholemeal flour","3–4 oz brown sugar","1 teaspoon mixed spice","1 teaspoon baking powder","½ teaspoon bicarbonate of soda","1 egg","Glacé cherries (optional), chopped"],"steps":["Soak the fruit in tea for several hours. Strain, retain both fruit and tea.","Mix the flour, sugar, spice, baking powder and bicarb.","Add soaked fruit to the dry ingredients, then start to mix.","Add the egg, and continue to mix.","Add the black tea in small amounts, mixing as you go.","Continue to add the tea until the mixture is thick but runny—it should cling to a spoon, but any excess should drop off easily. If you have used up all your tea, a drop of milk can be added instead to achieve this consistency.","Add the chopped glace cherries, which will further increase the moisture of the batter.","Pour into a greased baking tin, and bake at 190°C for approximately 90 minutes. Loosely cover the top with foil for the first hour, to avoid burning. Once cooked, turn out and cool.","Serve sliced with butter and a cup of tea."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWelsh_Fruit_Bread_(Bara_Brith)_III","country":"United Kingdom","pageImageChecked":true},{"title":"Cookbook:Wiejska (Polish Pork and Veal Sausage)","name":"Wiejska (Polish Pork and Veal Sausage)","ingredients":["1½ lb lean boneless pork","½ lb boneless veal (optional)","1 tsp salt","1 tsp pepper","1 tsp marjoram","2–3 cloves garlic, crushed","1 tbsp mustard seed","¼ cup crushed ice","Sausage casing"],"steps":["Cut the meat into small chunks, then grind it with the seasonings and ice, and mix this well.","Stuff the meat mixture into the casing. When making sausage by hand, tie a knot about 3 inches (76 mm) from one end of a cleaned sausage casing and fix the open end over the spout of a wide-based funnel, easing most of the casing up onto the spout. Then spoon the mixture into the funnel and push it through into the casing with your fingers.","Knot the end and roll the sausage gently on a firm surface to distribute the filling evenly.","Smoke in an outdoor smoker following the manufacturer's directions; alternatively, place the sausage in a casserole, cover it with water, and bake about 1.5 to 2 hours at 350°F until water is absorbed."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWiejska_(Polish_Pork_and_Veal_Sausage)","country":"Poland","pageImageChecked":true},{"title":"Cookbook:Wild Spinach and Lemon Salad","name":"Wild Spinach and Lemon Salad","ingredients":["Spinach","Lemon or lime","Salt","Sumak","Black pepper","Olive oil"],"steps":["Clean the spinach leaves and remove stems.","Blanch leaves in boiling water for 2–3 minutes.","Rinse in cold water.","Wash lemon thoroughly.","Slice lemon paper-thin with sharp knife.","Arrange plate circularly: loosely place a small bunch of leaves, then a slice of lemon, and so on.","Sprinkle with coarse ground black pepper, salt, and sumak."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWild_Spinach_and_Lemon_Salad","pageImageChecked":true},{"title":"Cookbook:Whole Wheat Bread (Vegan)","name":"Whole Wheat Bread (Vegan)","ingredients":["1 cup warm water (105–115°F)","2 tbsp (2 packages) of active dry yeast","1 pinch unrefined sugar","1 cup soy milk","⅓ cup (packed) unrefined sugar","3 tbsp vegan butter or margarine","1 tbsp salt","1½ cup walnuts (optional)","¼ cup soft tofu (mashed), stirred until smooth","2½ cups fine-milled or medium-milled whole-wheat flour","3 cups + 14 tbsp unbleached all-purpose white flour"],"steps":["In a small bowl stir the yeast in ½ cup warm water, and add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.","To a large mixing bowl add the other ½ cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy.","Add the yeast mixture, which should be foamy by now, and the walnuts.","Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon, then put the dough on a lightly-floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5–7 minutes.","Cover dough with a towel and let rise for around 1–1.5 hours. Dough should double in size.","Knock the dough down once then place 2 equal portions of the dough into 2 greased loaf pans. Let rise about 45 minutes.","Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnamon, uncooked oatmeal, or white flour (aesthetics).","Bake in oven preheated to 375°F for around 35 minutes. When done, loaves will sound hollow when tapped.","Let cool, then unmold."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Bread_(Vegan)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Vegan_no-knead_whole_wheat_bread_loaf%2C_September_2010.jpg/960px-Vegan_no-knead_whole_wheat_bread_loaf%2C_September_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Windsor Pudding","name":"Windsor Pudding","ingredients":["½ pound (225 g) finely-shredded suet","French roll","Small amount of ground nutmeg","Lemon zest","½ pound (225 g) apples, chopped","½ pound (225 g) currants","½ pound (225 g) raisins, chopped","1 glass rich, sweet wine","5 eggs","Salt","Fine sugar"],"steps":["Combine the suit, french roll, nutmeg, and lemon zest.","Mix in half a pound of apples, currants, raisins, stoned and chopped, wine, eggs, and a pinch of salt.","Mix all thoroughly together, and boil it in a basin or mould for 3 hours.","Sift fine sugar over it when sent to table, and pour a white wine sauce into the dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWindsor_Pudding","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Fenced_horse_paddocks%2C_Pudding_Hill_-_geograph.org.uk_-_6528922.jpg/960px-Fenced_horse_paddocks%2C_Pudding_Hill_-_geograph.org.uk_-_6528922.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Mortimer","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Whole Wheat Pancakes","name":"Whole Wheat Pancakes","ingredients":["1 cup (130 g) whole wheat flour","1 tablespoon (14 g) common granulated sugar","2 teaspoons (8 g) baking powder","¼ teaspoon (5.5 g) salt","1 egg","1 cup (250 ml) milk","2 tablespoons (30 ml) oil","additional oil for frying"],"steps":["Mix the dry ingredients in one bowl.","In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.","Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.","Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away.","With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble.","When the bubbling settles down and the edges are slightly dry, flip the pancake.","When the pancake looks golden and done, remove it and start another one."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Pancakes","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Wheat_dosa.jpg/960px-Wheat_dosa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rupamdas75","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Wonton Wrappers","name":"Wonton Wrappers","ingredients":["2 cups flour","1 egg","1 teaspoon salt","⅓–½ cups water"],"steps":["Sift flour and salt into a large bowl; create a well-like indentation in the center.","Beat egg lightly, pour into indentation in the flour and mix well.","Sprinkle with cold water, wet your hands, and knead the mixture into a smooth dough.","Place dough in a bowl and cover with a damp cloth, refrigerate for 30 minutes to an hour.","Sprinkle a wide work area or board with flour. Roll out the dough until it is paper thin and its edges are even in thickness. The wonton skins will be partially transparent.","Cut dough in 2–3-inch (5–7.5 cm) strips, flour lightly, then stack one on top of the other and cut the strips into 2–3-inch (5–7.5 cm) squares.","Place skins on tray and cover with a damp cloth until ready to use."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWonton_Wrappers","country":"China","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Wonton.jpg/960px-Wonton.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rocky Masum","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Whole-Wheat Chocolate Cake with Nuts","name":"Whole-Wheat Chocolate Cake with Nuts","ingredients":["⅓ cup (80 ml) vegetable oil","2 ounces (55 g) unsweetened chocolate","1 cup granulated sugar (or ½ cup)","1 egg","1¼ cups (300 g) whole wheat flour","½ teaspoon salt","½ teaspoon baking soda","½ teaspoon vanilla extract","¾ cup (180 ml) water","¾ cup (180 g) semi-sweet chocolate pieces (such as chocolate chips)","½ cup (120 g) chopped nuts","4 ounces (115 g) cream cheese or sour cream (optional)"],"steps":["Put the oil and chocolate in an 8-inch (20 cm) square pan and set it in 350 °F (180 °C) oven just until the chocolate melts. Add sour cream or cream cheese if desired.","Add remaining ingredients, except chocolate chips and nuts, to the pan.","Beat with a fork until smooth and creamy (about 2 minutes).","Scrape the sides of the pan, and spread the batter evenly in the pan.","Sprinkle with chocolate chips and nuts. Optionally, cut the chocolate chips and nuts into the batter to some extent.","Bake at 350 °F (180 °C) for 30 to 40 minutes, until a toothpick stuck in the center comes out clean.","Cool in pan; eat hot or cooled."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole-Wheat_Chocolate_Cake_with_Nuts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Chocolate-Cake-2006-Jan-04.jpg/960px-Chocolate-Cake-2006-Jan-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5"},{"title":"Cookbook:White Sauce","name":"White Sauce","ingredients":["¼ cup (4 tablespoons) unsalted butter","¼ cup (60 g) all-purpose flour","2 cups (480 ml) whole milk","¾ tsp onion salt","¼ tsp ground white pepper","1 tsp ground mustard seed","1 pinch fresh-ground nutmeg","1 bay leaf"],"steps":["Make a white roux: melt the butter in a saucepan over medium heat until the foam subsides. Add the flour and whisk together, still over the heat, for 2–3 minutes. The flour should lose its raw smell but should not brown.","Add the milk to the roux while whisking quickly but smoothly to create a smooth mixture.","Add the seasonings and cook over medium-low heat, stirring frequently. Simmer the sauce until it lightly coats the back of a spoon.","Remove the bay leaf, taste and adjust for salt and pepper, and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Sauce","pageImageChecked":true},{"title":"Cookbook:Wisconsin Ackawi Cheese Triangles","name":"Wisconsin Ackawi Cheese Triangles","ingredients":["2 cups (8 ounces / 225 g) shredded Wisconsin Ackawi cheese","½ cup (120 ml) chopped fresh parsley","¼ cup (60 ml) chopped onion","1 egg white, slightly beaten","¼ teaspoon (1.25 ml) ground red pepper","2 sheets frozen puff pastry,"],"steps":["Combine cheese, parsley, onion, egg white, and red pepper; set aside.","On a lightly floured surface, roll 1 sheet pastry into a 12 x 12-inch (30 x 30 cm) square; cut into 16 ea. 3 x 3-inch (7.5 x 7.5 cm) squares.","Place 1 tablespoon (15 ml) cheese mixture on each square; fold pastry over each filling, forming a triangle. Seal edges with tines of a fork; place on an ungreased baking sheet.","Bake at 400°F (200°C) for 10 minutes or until golden brown. Repeat process with second sheet of puff pastry.","Serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWisconsin_Ackawi_Cheese_Triangles","pageImageChecked":true},{"title":"Cookbook:Whole Wheat Waffles","name":"Whole Wheat Waffles","ingredients":["1¼ cups whole wheat flour","1 cup wheat germ","2 tablespoons white granulated sugar","1 tablespoon baking powder","1 tablespoon nutmeg","1 teaspoon salt","2 cups milk","½ cup vegetable oil","2 eggs"],"steps":["Heat waffle iron according to the manufacturer's directions.","Combine dry ingredients and mix well.","Add milk, vegetable oil, and eggs, and mix until smooth.","Pour 1 cup of batter onto the oiled waffle iron, and cook according to the manufacturer's directions."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Waffles","pageImageChecked":true},{"title":"Cookbook:Wilted Greens","name":"Wilted Greens","ingredients":["½–1 tbsp unsalted butter","1–2 tbsp olive oil","1 tbsp chopped garlic or shallots","1 head (3–4 cups of leaves) tat soi or any other dark leafy green, base removed (tear into smaller pieces if using a large leaf plant like chard)","Soy sauce"],"steps":["Rinse greens thoroughly.","Melt butter and olive oil in a wok or sauté pan over medium-high heat.","Add garlic and sauté until golden.","Stir in tat soi and cook, stirring constantly, until lightly wilted.","Remove from heat and cover, allowing the greens to steam in the pan for a minute or two.","When ready to serve, toss with about 1 tbsp soy sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWilted_Greens","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/-2022-03-08_Pan-Roasted_Duck_Breast%2C_fondant_potato%2C_wilted_greens%2C_cherry_sauce%2C_Trimingham%2C_Norfolk.JPG/960px--2022-03-08_Pan-Roasted_Duck_Breast%2C_fondant_potato%2C_wilted_greens%2C_cherry_sauce%2C_Trimingham%2C_Norfolk.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share – to copy, distribute and transmit the work to remix – to adapt the work Under the following conditions: attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Wine-Roasted Pork Roast","name":"Wine-Roasted Pork Roast","ingredients":["2 tablespoons olive oil","2 tablespoons Montreal steak seasoning","4 to 5-pound boneless pork loin roast","1 large red onion, chopped","1½ cups red wine"],"steps":["Heat olive oil in 10-inch Dutch oven over campfire.","Rub seasoning on roast.","Add roast to Dutch oven, turning to brown on all sides.","Add onion, sauté 5 minutes.","Pour wine over roast.","Cover and cook slowly for three hours over fire."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWine-Roasted_Pork_Roast","country":"United States","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/The_Rochester_address_or_the_corporation_going_to_eat_roast_pork_and_oysters_with_the_r-g-t._%28BM_1851%2C0901.457%29.jpg/960px-The_Rochester_address_or_the_corporation_going_to_eat_roast_pork_and_oysters_with_the_r-g-t._%28BM_1851%2C0901.457%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Print made by: Thomas Rowlandson Published by: S W Fores","licence":"Public domain"},{"title":"Cookbook:Wow-Wow Sauce","name":"Wow-Wow Sauce","ingredients":["Butter","1 tbsp flour","1 cup beef broth","1 tbsp vinegar","1 tbsp mushroom ketchup and/or port wine","1 tbsp prepared mustard","Parsley, finely chopped","2–3 pickled cucumbers or walnuts, chopped"],"steps":["Put a piece of butter as big as an egg into a saucepan. When it is melted, stir in the flour and beef broth.","Add vinegar, mushroom ketchup, and mustard. Simmer together until it is as thick as you wish.","Add the parsley and pickles, and warm them through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWow-Wow_Sauce","pageImageChecked":true},{"title":"Cookbook:Whole Wheat Irish Soda Bread","name":"Whole Wheat Irish Soda Bread","ingredients":["2 cups whole-wheat","2 cups flour","1 teaspoon baking soda","1 teaspoon salt","2 cups buttermilk"],"steps":["Preheat oven to 325°F (165°C / gasmark 3).","Use cooking spray or grease and then lightly flour a 9x5x3-inch baking pan.","Combine flour, baking soda, and salt in a large mixing bowl.","Form a cavity in the middle.","Pour in the buttermilk.","Mix until just moistened. Too much mixing will make it tough.","Gently shape the dough to fit pan.","Cut the top at least three times with a knife.","Bake for 65–70 minutes, or until a toothpick inserted in the bread comes out clean.","Cool on a wire rack.","Wrap in tea-towel or foil several hours or overnight for best flavor."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Irish_Soda_Bread","country":"Ireland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Soda_bread.jpg/960px-Soda_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Heather \"Moria\"","licence":"CC BY 2.0"},{"title":"Cookbook:Whole Wheat Pancakes (Vegan)","name":"Whole Wheat Pancakes (Vegan)","ingredients":["2 cups whole wheat flour","½ teaspoon baking powder","2 tablespoons brown sugar or jaggery","1 teaspoon cinnamon powder","2 cups soy milk","4 tablespoons oil"],"steps":["Mix together flour, baking powder, and sugar.","Mix soy milk into the dry mixture.","Heat a griddle until water sprinkled on it quickly evaporates. Spread a thin film of oil on the griddle.","Pour pancake batter on griddle to form 2–3-inch circles. Bubbles should start forming.","When the underside is light brown, flip the pancake.","When the other side is light brown, serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Pancakes_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Wine Glazed Pork Chops","name":"Wine Glazed Pork Chops","ingredients":["4 thick cut bone-in pork rib chops","½ cup Chop Rub","Cider vinegar, as needed","1 cup red wine","¼ cup butter, divided"],"steps":["Brush pork chops generously with cider vinegar. Season pork with chop rub, patting down slightly.","Bring wine to a boil over high heat in a large saucepan, and ignite it. Cook until reduced by half.","Add butter, 1 tbsp at a time while whisking, until all butter has melted.","Grill pork chops over high heat 2 minutes, brushing with wine mixture, then rotate 90° and cook for 2 minutes, brushing. Flip to the other side and repeat 1 more time.","Remove and let rest 5 minutes. Serve with remaining wine mixture."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWine_Glazed_Pork_Chops","pageImageChecked":true},{"title":"Cookbook:Wine Braised Shortribs","name":"Wine Braised Shortribs","ingredients":["3 pounds English-cut shortribs","Salt","Freshly-ground black pepper","¼ cup Worcestershire sauce","2 cups red wine","3 tbsp tomato paste","1 large onion, diced","1 tbsp smoked paprika","1½ pounds red potatoes, quartered but left unpeeled","2 tbsp olive oil, divided","¼ cup beef broth","2 tbsp finely-chopped fresh rosemary"],"steps":["Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.","Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.","Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.","Place in a cold oven then turn oven to 250°F and bake for 5½ hours.","Remove and skim fat. Serve sprinkled with rosemary."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWine_Braised_Shortribs","pageImageChecked":true},{"title":"Cookbook:Whole Wheat Bread","name":"Whole Wheat Bread","steps":["Dissolve 1 tablespoon brown sugar in warm water in a small bowl. Add yeast and let stand until sponge/foamy.","Place remaining ½ cup brown sugar, 4 cups flour, and salt in large mixing bowl, then briefly mix.","Mix the dough:","If working by hand: add yeast mixture, oil, and warm milk, working with a spoon at first and then with clean hands. Dough will be difficult to get to mix in all the flour, but you can do it! Turn onto a floured surface where you can work in additional flour, adding about ¼ cup at a time and working completely in before adding more. Knead until firm.","Place dough in a greased bowl, turning to grease top. Cover, and let rise in warm place free of drafts for about 1 hour, until doubled in size.","Punch down and divide in half. Shape into a loaf and place in greased loaf pan. Cover, let rise in warm place free of drafts about another hour, until doubled in size.","Bake in an oven at 400°F (200 °C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30 minutes or until the loaf sounds hollow when tapped.","Remove immediately from pans and cool on wire racks."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhole_Wheat_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Vegan_no-knead_whole_wheat_bread_loaf%2C_September_2010.jpg/960px-Vegan_no-knead_whole_wheat_bread_loaf%2C_September_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Veganbaking.net","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Wonjo Bissap (Gambian Hibiscus Beverage)","name":"Wonjo Bissap (Gambian Hibiscus Beverage)","ingredients":["8 cups water","2 cups dried hibiscus petals","1 cup sugar (or to taste)","Juice of 1–2 fresh lemons (optional, for added tanginess)","Ice cubes (for serving)"],"steps":["In a large pot, bring the water to a boil.","Add the dried hibiscus petals to the boiling water and remove the pot from heat.","Let the petals steep in the water for about 20–30 minutes, allowing them to release their flavor and color.","Strain the liquid through a fine mesh strainer or cheesecloth, removing the hibiscus petals and collecting the infused liquid in a pitcher or jug.","While the liquid is still warm, stir in the sugar until it dissolves completely. Adjust the amount of sugar according to your desired sweetness.","Allow the liquid to cool to room temperature, and then refrigerate it for a few hours or until chilled.","Once chilled, you can add the freshly squeezed lemon juice for an extra tangy flavor, if desired.","Serve the wonjo bissap over ice cubes in glasses."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWonjo_Bissap_(Gambian_Hibiscus_Beverage)","country":"Gambia","pageImageChecked":true},{"title":"Cookbook:White Russian Cocktail","name":"White Russian Cocktail","ingredients":["2 oz vodka","1 oz coffee liqueur","1 oz heavy cream or milk"],"steps":["Fill a glass with ice.","Pour in the vodka, followed by the coffee liqueur.","Top with heavy cream or milk. Gently stir to mix."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AWhite_Russian_Cocktail","country":"Russia","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/White_Russian_-_CrystalMixer.jpg/960px-White_Russian_-_CrystalMixer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CrystalMixer - CrystalMixer.com","licence":"CC BY 4.0"},{"title":"Cookbook:Yeasted Cornbread","name":"Yeasted Cornbread","ingredients":["1 cup warm water","1 tablespoon active dry yeast","4 tablespoons white granulated sugar","1 cup yellow cornmeal","½ cup white flour","½ cup whole wheat flour","1 teaspoon salt","Additional water, as necessary"],"steps":["Mix water, yeast, and sugar. Let this sit for a few minutes until it bubbles.","Stir in the rest of the ingredients, adding water until it is pourable.","Bake in a greased 9×9-inch pan at 350°F (175°C, gas mark 4) for 25 minutes or until the edges turn golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeasted_Cornbread","pageImageChecked":true},{"title":"Cookbook:Yam Casserole","name":"Yam Casserole","ingredients":["2 cans (2 lb + 8 oz / 900 g) yams or sweet potatoes, drained (or 4 lb / 1.8 kg cooked, peeled, and sliced yams)","⅔ cup orange juice","1 tablespoon grated orange rind","½ cup bourbon","2 teaspoons salt","1 teaspoon ground ginger","4 tablespoons butter, melted","⅓ cup packed brown sugar","3 egg yolks","Fresh pepper to taste"],"steps":["In mixing bowl with electric mixer, beat yams. Add in remaining main ingredients, beating until mixture is light and fluffy. Butter a 12-inch porcelain quiche dish or a shallow 2 quart casserole dish (7x11 inches / 18 x 28 cm). Pour in yam mixture, smoothing top evenly.","Make praline topping by mixing all ingredients together in small bowl. Spread evenly over the yams. May be refrigerated covered overnight.","Bake at 350°F (180°C) for 45–50 minutes or until golden brown and bubbly.","Remove from oven and let stand 10 minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYam_Casserole","country":"United States","pageImageChecked":true},{"title":"Cookbook:Yeasted Rolls II","name":"Yeasted Rolls II","ingredients":["1 teaspoon active dry yeast","1¼ cups (300 ml) lukewarm milk","1 tablespoon white sugar","3 cups (360 g) unbleached all-purpose flour","¼ teaspoon salt","2 tablespoons butter, melted and cooled"],"steps":["In a small bowl, dissolve the yeast in the milk and add the sugar.","In another bowl, sift the flour and salt together and add the cooled melted butter.","Add the yeast mixture to the flour mixture, turn out onto a floured counter, and knead until the dough is smooth and elastic.","Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes.","Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9-inch square pan. Let them sit, covered, for another 15 minutes to rise again. Preheat the oven to 425°F (220°C).","Bake for 15–20 minutes until browned and puffed. Split open and serve warm."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeasted_Rolls_II","pageImageChecked":true},{"title":"Cookbook:Yerushalmi Kugel (Sweet Noodle Casserole)","name":"Yerushalmi Kugel (Sweet Noodle Casserole)","ingredients":["8 oz (200 g) noodles (egg noodles are preferred, but others work fine as well)","⅔ cup (160 g) sugar (white sugar is helpful because it's more obvious when it begins to brown)","4 tbsp olive oil","1 handful of raisins","1–2 tsp pepper","1 tsp cinnamon","3 eggs"],"steps":["Boil noodles according to the package instructions and drain.","Heat the olive oil in a frying pan, and add ⅓ cup (80 g) sugar.","Stir continuously until the sugar begins to brown. Remove from heat.","The sugar will continue to brown for a few more minutes, creating a thick caramel.","Add the caramel to the noodles.","Add the sugar, eggs, cinnamon, pepper, and raisins. Stir.","Bake in a pan at 350°F (180°C) until the top begins to brown (about 40 minutes)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYerushalmi_Kugel_(Sweet_Noodle_Casserole)","country":"Israel","pageImageChecked":true},{"title":"Cookbook:Xató (Catalan Endives and Fish)","name":"Xató (Catalan Endives and Fish)","steps":["In a mortar, crush the almonds, hazelnuts, anchovies, garlic cloves, nyores pulp, chili, salt, bread (you can soak them in vinegar or add the vinegar separately), vinegar, and salt.","Mix in the olive oil.","Wash and soak the curly endives in water.","Take the salt off the anchovies, the salty tuna, and the cod—rip the last two out—and mix them with the curly endive in a bowl.","Add the olives.","Add the sauce.","Mix it up well, so all the ingredients are coated with sauce. Serve, trying to build up some sort of curly endive castle shape."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AXat%C3%B3_(Catalan_Endives_and_Fish)","country":"Spain","pageImageChecked":true},{"title":"Cookbook:Yellow Split Pea Soup","name":"Yellow Split Pea Soup","ingredients":["1 pound (½ kilogram) dry yellow split peas","2 chicken or beef bouillon cubes","1 small onion, chopped","1 medium carrot, diced","1 stalk celery, chopped","6 cups (1½ liters) water","Salt and pepper to taste"],"steps":["Soak split peas up to six hours in cold water if you wish. This is not necessary, but will shorten cooking time.","Put all ingredients into a 6 or 8 quart stock pot or Dutch oven","Bring to a boil, then simmer covered until peas are tender, 1–2 hours."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYellow_Split_Pea_Soup","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Yellow_Split_Pea_Soup.jpg/960px-Yellow_Split_Pea_Soup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Qfamily","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Yellow Curry Paste","name":"Yellow Curry Paste","ingredients":["2 tablespoons coriander seed","2 tablespoons cumin seed","3 branches lemongrass, chopped","1 tablespoon grated ginger root","6 red chilli peppers, seeded and chopped","1 tablespoon salt","3 cloves garlic, smashed","1 shallot, chopped","1 tablespoon turmeric","1 tablespoon trassi"],"steps":["Toast the cumin and coriander seeds in a pan for 3–4 minutes. Set aside.","Grind lemongrass and ginger in a mortar, add chilli-peppers and salt, and grind for 4 minutes.","Add garlic and shallot and keep grinding.","Add the roasted cumin and coriander seeds and turmeric.","Add the trassi and grind to a fluid paste.","Store in an airtight container in the refrigerator for storage (lasts 1 month)."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYellow_Curry_Paste","country":"Thailand","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Curry_pastes_Thailand_%28cropped%29.JPG/960px-Curry_pastes_Thailand_%28cropped%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Helge Høifødt","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Yeasted Kifli","name":"Yeasted Kifli","ingredients":["¼ cup milk, warmed","1 tbsp yeast","1 tsp white granulated sugar","3 cups all-purpose flour","½ lb (1 cup) butter","1 pinch salt","3½ tbsp white granulated sugar","½ tsp baking powder","3 egg yolks","½ cup sour cream","½ tsp vanilla","Filling (e.g. walnut filling, jam, etc.)"],"steps":["Mix together milk, yeast, and 1 tsp sugar, then set aside. Ensure it does not clump.","Using a pastry knife, mix flour, butter, salt in a bowl until crumbly.","Add 3½ tbsp sugar and baking powder to the flour mixture.","In a separate bowl, whisk the egg yolks. Add the yeast mixture, then the sour cream and vanilla.","Mix the wet ingredients with the dry ingredients. You should get a dough with the consistency of peanut butter cookie dough. Add additional flour if the dough is too sticky.","Knead dough well and let stand 2 hours in a warm place. To allow the dough to rise, place the bowl with the dough (covered with a tea towel) onto the top rack of the oven and place a bowl of hot water on the lower rack. Leave the oven off, and this setup will gently warm and allow the dough to rise.","Divide the dough into 5 equally-sized balls.","Sprinkle sugar on a board, put a dough ball on the board, and roll out into a circle about 12 inches across.","Flip the dough over and put more sugar on the board. Cut like a pizza into wedges about 1½ inches at the widest. Put about 1 tsp filling on each wedge and roll in sugar.","Bake on a cookie sheet at 325°F for 15 minutes or until golden brown."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeasted_Kifli","country":"Hungary","pageImageChecked":true},{"title":"Cookbook:Xocolatl (Aztec Chocolate Beverage)","name":"Xocolatl (Aztec Chocolate Beverage)","ingredients":["2 oz extra-dark chocolate (should be 85% cocoa or more)","½ cup cornmeal","Very spicy chile peppers (e.g. habaneros)","Vanilla extract (or vanilla beans, but extract is more convenient)","Spices such as cloves, cinnamon, or annatto","Honey or sugar","Lots of ice"],"steps":["Toast cornmeal in dry skillet over medium-high heat, stirring frequently. When cornmeal turns a dark tan or light brown color, add 2 cups water, stir, and remove from heat. Let cornmeal soak in water overnight.","Grind cornmeal in blender until it forms a smooth paste. Filter or strain the paste to remove the coarse corn mush. The goal is to make a smooth but thick gel to be used as an emulsifier and thickener. It may be possible to substitute something made of cornstarch instead. Discard the mush and set aside the strained gel.","Bring 2 cups of water to a boil in a saucepan. Meanwhile, cut open the chili peppers and remove the seeds. Add the peppers to the boiling water and boil them until the amount of liquid is reduced to 1 cup. The liquid should be pale yellow and taste very spicy. Discard peppers and set aside liquid.","Add chocolate and 1 cup water to saucepan. Stir frequently over medium heat until chocolate is melted. Slowly add cornmeal gel (you might want to decant it so that any settled lumps or grit remain at the bottom). Add vanilla, spices, and sweetener if desired. Slowly add pepper liquid until the desired spiciness is reached.","Transfer mixture to blender, add lots of ice cubes, and blend until smooth and frothy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AXocolatl_(Aztec_Chocolate_Beverage)","pageImageChecked":true},{"title":"Cookbook:Yeasted Rolls I","name":"Yeasted Rolls I","ingredients":["3¼ cups bread flour","1 tsp salt","7–8 oz milk","¼ cup water","2 tsp active dry yeast","2 tbsp white sugar","¼ cup unsalted butter","1 egg"],"steps":["Knead all the ingredients together, and let rise for 1 ½ hours. Alternatively, use the dough setting on a bread machine.","Preheat oven to 350°F (177°C).","Divide dough into 12 rolls.","Brush melted butter over the top.","Bake for 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeasted_Rolls_I","pageImageChecked":true},{"title":"Cookbook:Yemenite Charoset I","name":"Yemenite Charoset I","ingredients":["450 g date spread","150 g walnuts","1 pomegranate","25 g cinnamon","5g black pepper","½ cup wine vinegar","20 g dried marjoram or oregano, partially crushed"],"steps":["Place date spread in bowl and add crushed walnuts.","Peel the pomegranate and pound its kernels in mortar and pestle. Add to date spread.","Mix the ground cinnamon and the ground black pepper into date spread.","Add wine vinegar and dried herbs."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYemenite_Charoset_I","pageImageChecked":true},{"title":"Cookbook:Yam and Egg Sauce","name":"Yam and Egg Sauce","ingredients":["Yam","Tomatoes","Peppers","Egg","Salt","Groundnut oil"],"steps":["Peel and slice the yam. Boil yam in water until soft, then drain.","Blend the tomatoes and peppers together. Whisk together with the egg and a pinch of salt.","Cook the egg mixture in a hot pan with a little oil.","Serve the eggs with the yam."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYam_and_Egg_Sauce","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d3/Anwarah%27s_fried_Yam_and_egg_sauce.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AbbasHinna","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Yassa Poulet (Senegalese Chicken)","name":"Yassa Poulet (Senegalese Chicken)","ingredients":["6 chicken thighs","3 large onions, thinly sliced","4 garlic cloves, neatly minced","3 tablespoons dijon mustard","2 cups chicken broth","½ cup lemon juice","2 teaspoons smoked paprika","1 teaspoon cayenne pepper","2 teaspoons bouillon powder","1 teaspoon salt or to taste","4 tablespoons olive oil"],"steps":["Wash the chicken and pat it dry with paper towels.","Put the chicken in a large bowl with the garlic, onions, dijon mustard, lemon juice, salt, bouillon powder, cayenne pepper and smoked paprika. Mix together well and place in the fridge to marinate for 2–12 hours.","Take the chicken out of the marinade, and scrape off the marinade and the onions. Reserve the marinade.","Heat the olive oil in the large Dutch oven over medium heat, and add the chicken. Let it brown on both sides for 5 minutes. Take out and set aside the chicken.","To the pot, add the onions and remaining marinade. Cook on medium heat for 5 minutes until browned.","Return the browned chicken pieces to the sweet caramelized onions.","Add the chicken broth, and simmer for 20 minutes over medium heat until the chicken is fully cooked.","Taste for salt and other ingredients and make any necessary adjustments."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYassa_Poulet_(Senegalese_Chicken)","country":"Senegal","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Senegalese_Yassa.JPG/960px-Senegalese_Yassa.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kinesira","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Yataklete Kilkil (Ethiopian Vegetable Stew)","name":"Yataklete Kilkil (Ethiopian Vegetable Stew)","ingredients":["2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter/oil","1 large onion, finely chopped","2 cloves of garlic, minced","1 teaspoon grated ginger","1 teaspoon turmeric","½ teaspoon cumin","½ teaspoon paprika","Salt, to taste","2 medium-sized carrots, peeled and sliced","2 medium-sized potatoes, peeled and diced","1 cup green beans, trimmed and cut into bite-sized pieces","1 cup cauliflower florets","1 cup broccoli florets","1 cup cabbage, thinly sliced","Freshly squeezed juice of 1 lemon","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the niter kibbeh in a large skillet or frying pan over medium heat.","Add the finely chopped onion to the skillet and sauté until it becomes translucent.","Stir in the minced garlic, grated ginger, turmeric, cumin, paprika, and salt. Mix well to coat the onions with the spices.","Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the skillet. Stir to combine the vegetables with the spice mixture.","Cover the skillet with a lid and cook the vegetables for about 15–20 minutes, or until they are tender but still retain their vibrant colors. Stir occasionally to ensure even cooking.","Add the thinly sliced cabbage to the skillet and cook for an additional 3–5 minutes, or until the cabbage becomes slightly wilted.","Squeeze the lemon juice over the vegetables and give them a final toss to incorporate the flavors.","Remove from heat and transfer to a serving dish. Garnish with freshly chopped cilantro or parsley.","Serve hot as a main course, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYataklete_Kilkil_(Ethiopian_Vegetable_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Yemiser Selatta (Ethiopian Lentil Salad)","name":"Yemiser Selatta (Ethiopian Lentil Salad)","ingredients":["1 cup red lentils","2 cups water","½ teaspoon salt","1 large tomato, diced","1 small red onion, finely chopped","1 small cucumber, diced","½ cup chopped parsley","¼ cup chopped fresh mint","Juice of 1 lemon","2 tablespoons olive oil","½ teaspoon cumin","½ teaspoon coriander","Salt to taste","Pepper to taste"],"steps":["Rinse the lentils thoroughly to remove any impurities.","In a medium saucepan, bring the water to a boil. Add the rinsed lentils and salt. Reduce the heat to low, cover, and simmer for about 15–20 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and let the lentils cool.","In a mixing bowl, combine the cooked lentils, diced tomato, chopped red onion, diced cucumber, chopped parsley, and chopped mint.","In a separate small bowl, whisk together the lemon juice, olive oil, cumin, coriander, salt, and pepper to make the dressing.","Pour the dressing over the lentil mixture and toss gently to combine, ensuring that the lentils and vegetables are evenly coated.","Taste and adjust the seasoning with salt and pepper if needed.","Refrigerate the salad for at least 30 minutes to allow the flavors to meld together.","Before serving, give the salad a gentle stir and adjust the seasoning if desired.","Serve chilled as a side dish or a light meal."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYemiser_Selatta_(Ethiopian_Lentil_Salad)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Yemenite Charoset II","name":"Yemenite Charoset II","ingredients":["300 g dates or date spread, finely chopped","300 g raisins, finely chopped","100 g dried figs, finely chopped","200 g toasted sesame seeds","1 pomegranate","100 g almonds","100 g walnuts","10 g black pepper","20 g cumin","10 g ground cinnamon","10 g ground ginger","A few kernels of cardamom (shelled, making use of only their inner black seeds)","Sweet red wine or grape juice"],"steps":["Separately pound all ingredients except the fruits in a mortar and pestle.","Mix all dry ingredients together (walnuts, almonds, sesame seeds, etc.), then mix all wet ingredients together (raisins, dates, figs, etc.).","In a large bowl, mix all ingredients together with ones hands and fingers.","At Passover, smaller servings are dished out to all diners. A dash of red wine or grape juice or vinegar is added directly to each smaller dish shortly before dipping one's matzah into the charoset."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYemenite_Charoset_II","pageImageChecked":true},{"title":"Cookbook:Yeasted Vanilla Sponge Cake","name":"Yeasted Vanilla Sponge Cake","ingredients":["5 eggs","90 g white granulated sugar (adjust amount to taste)","90 g vegetable oil","20 ml milk (adjust amount to taste)","150 g all-purpose flour, sifted","8 g instant yeast","A dash of vanilla extract (adjust to taste, optional)","Hot water (70°C/158°F)"],"steps":["Crack the eggs into the mixing bowl, and beat them to homogenize.","Mix in the sugar until well-distributed.","Mix in the oil, then the milk.","Sift in the flour, and mix just until incorporated.","Mix in the yeast powder.","Transfer the batter to a cake pan lined with baking paper. Place the cake pan into the larger baking tray, and place them into the oven.","Pour the hot water into the larger baking tray to make a water bath about 1–2 cm deep.","Set the oven to 150°C, and bake for 65 minutes or until a skewer inserted into the center comes out with no batter on it.","Remove the cake pan, and let it cool.","Unmold the cake, and cut into squares."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeasted_Vanilla_Sponge_Cake","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Making_sponge_cake_at_home_16.jpg/960px-Making_sponge_cake_at_home_16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peacearth","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Yellow Saffron Food Coloring","name":"Yellow Saffron Food Coloring","ingredients":["½ cup (100 g) plus 1 tablespoon white granulated sugar","½ teaspoon saffron threads","¼ cup (60 ml) water","½ teaspoon lemon juice"],"steps":["Use a pestle and mortar to crush the saffron and 1 tablespoon sugar together into a fine powder.","Combine the powder in a saucepan with the water and the rest of the sugar.","Turn the heat to medium-high, and stir to dissolve the sugar.","Simmer until the liquid reduces to a single-thread consistency.","Turn off the heat and stir in the lemon juice.","Cool slightly, then pour into an airtight jar and cool completely."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYellow_Saffron_Food_Coloring","pageImageChecked":true},{"title":"Cookbook:Xarém (Porridge dish)","name":"Xarém (Porridge dish)","ingredients":["1 cup coarse cornmeal","4 cups fish stock, chicken stock, or water","2 tbsp olive oil","1 medium onion, finely chopped","3 cloves garlic, minced","500 g clams, cleaned","100 g bacon, diced","100 g chouriço or smoked sausage, sliced","½ cup dry white wine","1 bay leaf","2 tbsp fresh coriander (cilantro), chopped","Salt, to taste","Black pepper, to taste"],"steps":["Rinse the clams thoroughly and discard any damaged shells.","Heat the olive oil in a large pot over medium heat.","Cook the bacon until lightly browned.","Add the sausage and cook for 2–3 minutes.","Stir in the onion and cook until softened.","Add the garlic and cook for 1 minute.","Pour in the white wine and add the bay leaf.","Add the clams, cover the pot, and cook until the shells open.","Remove the clams and set aside.","Strain the cooking liquid and return it to the pot.","Add the stock or water and bring to a boil.","Gradually add the cornmeal while stirring continuously to prevent lumps.","Reduce the heat and cook for 20–25 minutes, stirring frequently.","Return the clams, bacon, and sausage to the pot.","Stir in the coriander.","Season with salt and black pepper.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AXar%C3%A9m_(Porridge_dish)","pageImageChecked":true},{"title":"Cookbook:Yorkshire Pudding","name":"Yorkshire Pudding","ingredients":["140 g plain flour","4 ea. (200 g) eggs","200 ml milk","Sunflower oil or meat drippings","¼ teaspoon salt","¼ teaspoon pepper","Thyme (optional)","Rosemary (optional)","Mustard powder (optional)","Sage (optional)","Red onion (optional)"],"steps":["Preheat the oven to 230°C (210°C convection)","Fill your tin(s) with a thin layer of your chosen oil, and place into the oven to heat up.","Sieve flour into a bowl, then beat in eggs until smooth.","Slowly add the milk in stages, beating as you go until well-mixed.","Season with salt and pepper. Add optional ingredients as desired.","Transfer the batter to a pouring jug. For best results, rest the batter in the fridge for 1 hour.","Being swift, but careful, remove the hot tin(s) from the oven, and evenly fill the holes with your batter.","Place the tin(s) back into the oven, and leave them undisturbed for 20–25 minutes until puffed and golden brown. Opening the oven door can upset the cooking of the Yorkshire puddings—trust the process and watch with the door closed.","Serve immediately. They can also be cooled and frozen for up to 1 month."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYorkshire_Pudding","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Yorkshire_pudding_recipe_-_geograph.org.uk_-_7939551.jpg/960px-Yorkshire_pudding_recipe_-_geograph.org.uk_-_7939551.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stephen Craven","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Yogi Tea","name":"Yogi Tea","ingredients":["15 whole cloves","20 black peppercorns","3 sticks of cinnamon","20 green cardamom pods (crushed or split)","8 or more ¼-inch (0.75cm) slices of fresh ginger root","½ tsp black tea (decaffinated black tea is acceptable)"],"steps":["Bring 2 quarts (about 2 L) water to boil in 3–4-quart pot.","Add cloves and boil for 1 minute.","Add peppercorns, cinnamon, cardamom pods and ginger.","Cover and simmer gently for at least 30 minutes. For best flavor, cover tightly and simmer over low heat for 2–3 hours.","Remove from heat and add tea.","Let cool.","Strain ingredients from the finished tea.","When ready to drink, sweeten to taste with honey or maple syrup. Add soy milk or dairy milk."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYogi_Tea","pageImageChecked":true},{"title":"Cookbook:Yoda Soda","name":"Yoda Soda","ingredients":["1 cup Mountain Dew soda (or any yellowish-green soda you like)","2 scoops vanilla ice cream","1 pinch of chocolate sprinkles"],"steps":["Fill glass with soda.","Add ice cream.","Drop a few chocolate sprinkles on the ice cream to look like hair."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYoda_Soda","pageImageChecked":true},{"title":"Cookbook:Yorkshire Pudding (Vegan)","name":"Yorkshire Pudding (Vegan)","ingredients":["1 cup (240 g) unbleached white flour","1 cup (240 g) whole wheat pastry flour","1 tsp salt","Ener-G egg replacer equivalent of 2 eggs","1 cup (240 ml) soy milk","1 cup (240 ml) very cold water","2 Tbsp vegan margarine, melted"],"steps":["Preheat the oven to 425°F (210°C).","In a mixing bowl, combine the flours and salt. Make a well in the center and add the egg replacer mixture. Stir together until just combined, then add the soy milk and water, a bit at a time. Stir until smooth, but don’t overbeat.","Swirl the melted margarine around a shallow, 9x13-inch (22-32 cm) baking pan. Pour out any excess and reserve. Pour the batter into the pan and pour any remaining margarine over the top.","Bake for 20 minutes, or until golden on top and a knife inserted into the center comes out clean. Let cool, then cut into squares to serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYorkshire_Pudding_(Vegan)","country":"United Kingdom","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Vegan_roast_2024-02-04.jpg/960px-Vegan_roast_2024-02-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Yogurt Dip","name":"Yogurt Dip","ingredients":["2 cups (480 ml) plain yogurt","½ cucumber, seeded and chopped very fine","¼ tsp dried mint, crumbled, or 1 tsp fresh, chopped"],"steps":["Mix all the ingredients, and chill thoroughly to let the flavors develop."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYogurt_Dip","pageImageChecked":true},{"title":"Cookbook:Yoghurt Bread","name":"Yoghurt Bread","ingredients":["125 g (½ cup) plain yoghurt","125 g (½ cup) water","2 tsp honey","250 g (1 cup) all-purpose flour"],"steps":["Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes.","Mix the water, yoghurt, and honey in the jar. Screw on the cap loosely, and let stand for 3–4 days until bubbly.","Add the flour and mix well. Let rest until doubled in volume.","Proceed to the final assembly stage in pain au levain naturel."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYoghurt_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Caramel_Hazelnut_Banana_Bread_with_Yoghurt_-_Moksha_Caff%C3%A8_2023-09-13.jpg/960px-Caramel_Hazelnut_Banana_Bread_with_Yoghurt_-_Moksha_Caff%C3%A8_2023-09-13.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"Cookbook:Yeung Chow Fried Rice","name":"Yeung Chow Fried Rice","ingredients":["3 tbsp corn oil","2 tbsp minced or finely-chopped garlic","½ cup (100 g) bacon, diced","½ cup (100 g) prawn, diced","¼ cup (50 g) Char siu (barbecued pork), diced","⅛ cup (25 g) scallion, diced","¼ cup (50 g) peas","½ cup (100 g) beaten egg","3 cups (600 g) cooked jasmine rice","1 tbsp salt","1 tbsp pepper","2 tbsp jalapeno, diced (optional)"],"steps":["Heat the oil in a non-stick skillet, and fry the garlic until golden brown.","Add the bacon, prawn, and char siu, then cook slightly for 5 minutes.","Add the scallion, peas, and egg, and cook until all cooked.","Stir in the rice, salt, pepper and jalapeno."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYeung_Chow_Fried_Rice","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Chinese_fried_rice_by_stu_spivack_in_Cleveland%2C_OH.jpg/960px-Chinese_fried_rice_by_stu_spivack_in_Cleveland%2C_OH.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack from C &amp; Y Chinese Restaurant in Cleveland's Chinatown, Ohio","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Yuvarlak (Greek Meatballs)","name":"Yuvarlak (Greek Meatballs)","ingredients":["1 kg (2.2 lbs) ground beef","2 cups rice (short grained, suitable for soup)","2 large eggs","1 large onion, diced","2 tablespoons salt","4 tablespoons butter or margarine or 6 tablespoons olive oil","1 lemon, juiced","Pepper to taste","All-purpose flour"],"steps":["Combine the ground beef with 1 egg, 1 cup of the rice, salt, and pepper.","Mix thoroughly and form into meatballs the size of a ping-pong ball (4 cm).","Cover each ball in a layer of white flour.","In a large pot, sauté the diced onion in the butter/margarine or oil. Add 2 litres of water to the pot and bring to the boil.","Drop each meatball in the boiling water.","After 30 minutes, add the second cup of rice directly to the soup. Boil for 15 more minutes and get the pot off the heat.","In a large bowl, beat one egg white (keep the yolk separate) and a little water into a foam (careful, grease or fat prevents foam from forming, and you end up with an unappetizing runny egg-white). To stabilize the foam add the juice of one lemon. Continue to whisk as you add the egg yolk. This is called \"avgolemono\" (egg and lemon) and is used to thicken soups (instead of heavy cream).","Slowly pour 1 cup of the hot soup into the avgolemono while continuously whisking (so that the egg has a chance to warm up to the soup temperature, preventing it from becoming an omelette) and then pour the mixture into the pot, mixing it with the soup.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYuvarlak_(Greek_Meatballs)","country":"Turkey","pageImageChecked":true},{"title":"Cookbook:Yogurt Curry Soup (Kadhi)","name":"Yogurt Curry Soup (Kadhi)","ingredients":["2 cups chickpea flour (besan)","1½ cups curds/yogurt (dahi)","1 tsp ginger-green chilli paste","2 curry leaves (kadi patta)","2 tbsp sugar","Salt to taste","2 tsp ghee (clarified butter)","½ tsp cumin seeds (jeera)","½ tsp mustard seeds (rai/sarson)","1 pinch asafoetida (hing)","1 red chilli, broken into pieces","2 tbsp chopped fresh coriander (dhania)"],"steps":["Combine the gram flour, curds and 3 teacups of water in a pot. Beat well.","Add the chilli-ginger paste, curry leaves, sugar, and salt. Bring to a boil.","Boil whilst stirring for a while.","Heat the ghee in a pan, add the cumin and mustard seeds, and toast until light brown. Don't let burn.","Add the asafoetida and red chilli.","Add the seasoning mixture to the curry, and boil for a few minutes.","Sprinkle coriander on top and serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYogurt_Curry_Soup_(Kadhi)","country":"India","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Gujaratikadhi.jpg/960px-Gujaratikadhi.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mowglee","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Yogurt Cupcakes (Vegan)","name":"Yogurt Cupcakes (Vegan)","steps":["Preheat oven to 350°F (175°C) and fill muffin pan with liners.","Combine liquid and dry ingredients separately, then whisk together the liquid and dry mixtures.","Fill the liners ~75% full, and let them bake for 22–24 minutes.","Let them cool completely, then unmold them.","Meanwhile, melt the chocolate and soy cuisine together for topping. This mixture should be smooth. Cool slightly.","Carve a little cone out of the center of each muffin. Fill the cavity with fruit or nougat or marzipan to give your cupcake a little heart. Replace the cutout cone on top.","Top the muffins with the chocolate topping and some sliced nuts."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYogurt_Cupcakes_(Vegan)","pageImageChecked":true},{"title":"Cookbook:Yubeshi (Japanese Walnut Mochi Confection)","name":"Yubeshi (Japanese Walnut Mochi Confection)","ingredients":["Cornstarch or potato starch, as needed","80 g kurozato (Japanese black sugar)","½ tablespoon soy sauce","200 ml water","120 g sweet glutinous rice flour (shiratama-ko)","50 g walnuts, coarsely chopped"],"steps":["Generously dust a cookie sheet with cornstarch.","Combine the sugar, soy sauce, and water in a saucepan. Simmer until the sugar fully dissolves, stirring so as not to burn.","Add the rice flour, and stir well to form a cohesive dough.","Transfer the dough to a microwave-safe container. Heat it in the microwave for 30–40 seconds, then take it out and mix well. Repeat this process until it is thoroughly brown.","Mix the walnuts into the dough.","Pat the dough evenly onto the prepared cookie sheet in a layer about 5 cm (2 in) thick. If it's too hot, let it cool a bit first.","Dust the top of the dough with additional starch. Let cool fully.","Cut the confection into pieces."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYubeshi_(Japanese_Walnut_Mochi_Confection)","country":"Japan","pageImageChecked":true},{"title":"Cookbook:Yetsom Beyaynetu (Ethiopian Vegan Platter)","name":"Yetsom Beyaynetu (Ethiopian Vegan Platter)","steps":["In a large pot, combine the red lentils and water. Bring to a boil, then reduce the heat and simmer for about 20 minutes or until the lentils are tender. Drain any excess water and set aside.","In a skillet or frying pan, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent.","Add the minced garlic and diced tomatoes to the pan. Cook for a few minutes until the tomatoes start to soften.","Stir in the berbere spice blend, cumin, turmeric, and salt. Mix well to coat the onions and tomatoes with the spices.","Add the carrots, potatoes, cabbage, collard greens, and spinach to the skillet. Stir to combine the vegetables with the spice mixture.","Cover the skillet and cook for about 15–20 minutes, or until the vegetables are tender but still retain their shape. Stir occasionally to prevent sticking.","In the meantime, prepare the injera batter. In a mixing bowl, combine the teff flour, water, and salt. Whisk well until the batter is smooth and free of lumps. Let the batter rest for 15–20 minutes.","Heat an injera pan or non-stick skillet over medium heat. Lightly grease the pan with cooking oil.","Using a ladle, pour a thin layer of the injera batter onto the pan, swirling it around to evenly distribute the batter. Cook for about 1–2 minutes until the surface is covered with small bubbles and the edges start to lift.","Remove the cooked injera from the pan and repeat the process with the remaining batter. Stack the injera on a plate as you go.","To serve, arrange the cooked lentils and vegetable dishes on a large platter. Place the injera alongside the dishes.","Tear off pieces of injera and use them to scoop up the lentils and vegetables. Enjoy the vibrant flavors and textures of yetsom beyaynetu!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYetsom_Beyaynetu_(Ethiopian_Vegan_Platter)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Yetsom Shiro (Ethiopian Vegan Chickpea Stew)","name":"Yetsom Shiro (Ethiopian Vegan Chickpea Stew)","ingredients":["1 cup chickpea flour (also known as besan or gram flour)","2 tablespoons olive oil","1 large onion, finely chopped","4 cloves of garlic, minced","1 tablespoon berbere spice blend","1 teaspoon paprika","½ teaspoon turmeric","½ teaspoon cumin","¼ teaspoon cayenne pepper, or to taste","Salt, to taste","3 cups vegetable broth or water","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a dry medium-sized saucepan, toast the chickpea flour over medium heat for a few minutes until it becomes fragrant and lightly browned. Remove from heat and set aside.","Heat the olive oil in the same saucepan over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.","Stir in the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions and garlic with the spices.","Add the toasted chickpea flour to the saucepan and stir to combine it with the spice mixture.","Gradually add the vegetable broth or water to the saucepan, stirring continuously to prevent lumps from forming.","Reduce the heat to low and simmer the stew for about 20–25 minutes, stirring occasionally, until the chickpea flour is fully cooked and the stew has thickened to your desired consistency.","Taste and adjust the seasoning with salt or additional spices if desired.","Remove from heat and let the stew rest for a few minutes to allow the flavors to meld together.","Garnish with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYetsom_Shiro_(Ethiopian_Vegan_Chickpea_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Yetakelt Wot (Ethiopian Spiced Vegetable Stew)","name":"Yetakelt Wot (Ethiopian Spiced Vegetable Stew)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 tablespoon grated ginger","2 teaspoons berbere spice blend","1 teaspoon paprika","½ teaspoon turmeric","½ teaspoon cumin","½ teaspoon cayenne pepper, or to taste","Salt, to taste","2 medium carrots, peeled and sliced","2 medium potatoes, peeled and diced","1 medium bell pepper, diced","1 cup green beans, trimmed and cut into bite-sized pieces","1 cup cauliflower florets","1 cup broccoli florets","1 cup vegetable broth or water","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.","Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.","Add the berbere spice blend, paprika, turmeric, cumin, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.","Add the sliced carrots, diced potatoes, diced bell pepper, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.","Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.","Check the seasoning and adjust with salt or additional spices if desired.","Remove from heat and let rest for a few minutes to allow the flavors to meld together.","Garnish the stew with freshly chopped cilantro or parsley. Serve hot as a main course, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYetakelt_Wot_(Ethiopian_Spiced_Vegetable_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Yetakelt Alicha (Ethiopian Vegetable Stew)","name":"Yetakelt Alicha (Ethiopian Vegetable Stew)","ingredients":["2 tablespoons olive oil","1 large onion, finely chopped","3 cloves of garlic, minced","1 tablespoon ginger, grated","2 teaspoons turmeric","1 teaspoon cumin","½ teaspoon paprika","¼ teaspoon cayenne pepper, or to taste","Salt, to taste","2 medium carrots, peeled and sliced","2 medium potatoes, peeled and diced","1 cup green beans, trimmed and cut into bite-sized pieces","1 cup cauliflower florets","1 cup broccoli florets","1 cup vegetable broth or water","Fresh cilantro or parsley, chopped, for garnish"],"steps":["Heat the olive oil in a large saucepan or pot over medium heat. Add the finely chopped onion and sauté until it becomes translucent.","Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.","Add the turmeric, cumin, paprika, cayenne pepper, and salt. Mix well to coat the onions, garlic, and ginger with the spices.","Add the sliced carrots, diced potatoes, green beans, cauliflower florets, and broccoli florets to the saucepan. Stir to combine the vegetables with the spice mixture.","Pour in the vegetable broth or water, and bring the mixture to a simmer. Reduce the heat to low, cover the saucepan, and let the stew cook for about 20–25 minutes, or until the vegetables are tender.","Check the seasoning and adjust with salt or additional spices if desired.","Remove from heat and let the yetakelt alicha rest for a few minutes to allow the flavors to meld together.","Garnish the stew with freshly chopped cilantro or parsley.","Serve hot as a main course, accompanied by injera or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AYetakelt_Alicha_(Ethiopian_Vegetable_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Zambian Beans and Rice","name":"Zambian Beans and Rice","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 hot pepper, chopped (optional, for heat)","1 cup rice","1 cup dried beans (black-eyed peas or kidney beans), soaked overnight","4 cups water","Salt, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the diced tomato and chopped hot pepper (if using) to the pot. Cook until the tomatoes are soft and slightly reduced.","Drain and rinse the soaked beans, then add them to the pot with the sautéed vegetables.","Pour in the water and season with salt to taste. Stir well to combine all the ingredients.","Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1–1.5 hours, or until the beans are tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beans.","In a separate pot, cook the rice according to your preferred method.","Once the beans are tender and the rice is cooked, serve hot. You can mix the beans and rice together or serve them side by side on the plate."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZambian_Beans_and_Rice","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Zambian Fish Stew","name":"Zambian Fish Stew","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 tomato, diced","1 green bell pepper, diced","1 red bell pepper, diced","1 hot pepper (optional, for heat), chopped","1 pound fish (e.g. tilapia, catfish, or any firm white fish), cut into pieces","1 cup fish stock","1 teaspoon ground cayenne pepper","1 teaspoon ground paprika","1 teaspoon ground cumin","1 teaspoon ground coriander","1 teaspoon salt"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the diced tomato, green bell pepper, and red bell pepper to the pot. Cook until the vegetables are tender.","Pour in the fish stock or water and bring the mixture to a simmer.","Gently place the fish pieces into the pot, making sure they are submerged in the liquid.","Season the stew with ground cayenne pepper, ground paprika, ground cumin, ground coriander, and salt. Stir well to distribute the spices.","Cover the pot and let the stew simmer for about 15–20 minutes, or until the fish is cooked through and flakes easily with a fork.","Taste the stew and adjust the seasoning if needed, adding more salt or spices according to your preference.","Remove the pot from the heat and let rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZambian_Fish_Stew","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Zambian Beef Stew","name":"Zambian Beef Stew","ingredients":["2 tablespoons vegetable oil","1 onion, finely chopped","2 cloves of garlic, minced","1 pound beef, cut into bite-sized pieces","2 cups beef broth or water","1 carrot, peeled and diced","1 potato, peeled and diced","1 tomato, diced","1 green bell pepper, diced","1 red bell pepper, diced","1 teaspoon paprika","1 teaspoon cayenne pepper","½ teaspoon ground cumin","½ teaspoon ground coriander","Salt, to taste"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the finely chopped onion and minced garlic to the pot. Sauté until the onions are soft and translucent.","Add the bite-sized beef pieces to the pot and brown them on all sides.","Pour in the beef broth or water and bring the mixture to a simmer.","Add the diced carrot, potato, tomato, green bell pepper, and red bell pepper to the pot. Stir well to combine with the other ingredients.","Season the stew with paprika, cayenne pepper, ground cumin, ground coriander, and salt to taste. Adjust the seasoning according to your preference.","Let the stew simmer for about 1–1.5 hours or until the beef is tender and fully cooked. Stir occasionally during cooking to prevent sticking and to ensure even cooking of the beef and vegetables.","Remove the pot from the heat and let the stew rest for a few minutes before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZambian_Beef_Stew","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Zalabiyeh (Sweet Fritters) II","name":"Zalabiyeh (Sweet Fritters) II","ingredients":["500 g matzah meal","1 heaping tsp salt","5 eggs","6½–7 cups water","Oil"],"steps":["Combine the salt and matzah meal in a bowl.","Add 4 cups of water and mix thoroughly.","Add another 2½–3 cups of water and mix thoroughly.","Add eggs, continuing to mix ingredients until left with a consistent batter.","If batter is too thin, let it rest for 7–10 minutes until it thickens.","Wet your hands with water, and form the dough into round, flat patties by using a moistened plate as a working base.","Fry patties in a skillet with oil."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZalabiyeh_(Sweet_Fritters)_II","pageImageChecked":true},{"title":"Cookbook:Zacusca (Romanian Vegetable Spread)","name":"Zacusca (Romanian Vegetable Spread)","ingredients":["3 kg medium-large eggplant (any variety)","500 g onion, finely chopped or grated","1 kg red bell pepper of the gogoșar variety","1 kg bell pepper","200 g tomato paste","3 tbsp salt","700 ml sunflower oil","20 dried black peppercorns","4–6 dried bay leaves"],"steps":["Roast the eggplants and peppers until their skins are charred and easily removable by hand. Skin the vegetables. The pepper skins should come off easily in long strips. The eggplant skin might retain some of the flesh; some people like to take the back of the knife over the skin to remove that flesh and use it because it has a smokey flavor, but you can easily discard it if pressed for time.","Dice the eggplants and peppers in 1–2 cm cubes. The peppers will retain their shape, but the eggplant flesh is mushy so don't worry if your cubes aren't perfect shapes, they will disintegrate more when cooking and that is the goal.","In a large nonstick skillet, sauté the onions in the oil over medium until golden.","Add the peppers to the onions. Cook for 15 minutes, stirring occasionally. Make sure it doesn't stick to the bottom of the pan and burn.","Stir in the eggplants, tomato paste, bay leaves, salt, and peppercorns. Simmer until the oil comes to the surface.","Can the mixture in sterilized jars. Store in a cool place. If you don't want to can, zacusca can be stored in the fridge and consumed within a few days, like any stew. If that is the case, given the large quantity you just made, invite over a few friends and smear the spread on thin-to-medium slices of a baguette. Bon appetite!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZacusca_(Romanian_Vegetable_Spread)","country":"Romania","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Zacusc%C4%83_bgiu.jpg/960px-Zacusc%C4%83_bgiu.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Bogdan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Zupa Ogórkowa (Polish Cucumber Soup)","name":"Zupa Ogórkowa (Polish Cucumber Soup)","ingredients":["4 chicken wings","1 small leek (or 1 small onion)","2 carrots","½ celery root (optional)","1 parsnip root","3 medium potatoes","3 big sour-salted (pickled) cucumbers","1 tablespoon butter","1 teaspoon flour","2 bay leaves","3 pimentos","Salt","Pepper","1–2 tablespoons of cream or half and half (optional; yoghurt is also acceptable but not traditional)"],"steps":["Put the chicken wings, salt, pepper, bay leaves and pimentos into a saucepan or stock pot with 1.5 L (1½ quarts) cold water. After bringing it to a boil, let it simmer for 25 minutes on low heat.","Add the peeled carrots, celery root, parsnip root, and leek, and boil it for 10 more minutes. During that time peel the potatoes and dice them into 6 mm x 6 mm/quarter inch cubes (0.25 x 0.25 inches).","Take out the leek, and add the potatoes to the pot. Boil them for 10–12 minutes and make sure the potatoes are cooked through.","Grate the sour-salted (pickled) cucumbers and put them into a sauté pan with the melted butter. Sauté for 2 minutes, and add the flour and constantly stir it over low heat.","Add ½–⅓ cups (120-80 ml) of water to the sauté pan and continue stirring.","When the potatoes are cooked, add the prepared sour cucumber preparation to the stock pot and mix them well. Boil for 3–5 minutes and season the soup to taste. If you like, mix some soup with cream or sour cream in a small cup and add it to the pan, or a smaller amount to each individual serving.","Bon appétit! Smacznego!"],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZupa_Og%C3%B3rkowa_(Polish_Cucumber_Soup)","country":"Poland","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Cucumber_soup.jpg/960px-Cucumber_soup.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Mohylek assumed (based on copyright claims).","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Zelenchukova Supa (Bulgarian Vegetable Soup)","name":"Zelenchukova Supa (Bulgarian Vegetable Soup)","ingredients":["Salt","1–2 carrots, diced","½ ea. celery, diced","1–2 bell peppers, finely cut","¼ of a medium-sized cabbage, finely cut","2–3 potatoes, diced","Sunflower oil","1 onion, finely chopped","2–3 tomatoes, grated","1 spoonful flour","1 tsp paprika","1 beetroot, diced and boiled","100 g yogurt","1 egg","Parsley, finely chopped","100 g kashkaval (yellow cheese)"],"steps":["Bring a pot of salted water to a boil, then add the carrots, celery, peppers, and cabbage. Cook until soft.","Add the diced potatoes.","Heat some oil in a pan, and add the onion. Cook until soft, then stir in the flour, paprika, and tomatoes.","Stir the onion mixture into the boiling vegetables, and cook for another half hour.","Add the beetroot.","Combine the yogurt and egg, carefully mix in a bit of hot broth, then stir this mixture back into the soup to thicken it.","Season with salt to taste.","Serve with finely chopped parsley and grated kashkval."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZelenchukova_Supa_(Bulgarian_Vegetable_Soup)","country":"Russia","pageImageChecked":true},{"title":"Cookbook:Zuppa Toscana","name":"Zuppa Toscana","ingredients":["1 lb spicy Italian sausage, crumbled","½ lb smoked bacon, chopped","1 qt water","2 cans (29 oz) chicken broth","2 large russet potatoes, cubed","2 garlic cloves, crushed","1 medium onion, chopped","2 cups chopped kale or Swiss chard","1 cup heavy cream","Salt to taste","Pepper to taste"],"steps":["In a skillet over medium-high heat, brown the sausage, breaking into small pieces as you fry it. Drain and set aside.","In skillet over medium-high heat, brown bacon. Drain and set aside.","Place water, broth, potatoes, garlic, and onion into a pot. Simmer over high heat until potatoes are tender.","Add sausage and bacon to the pot. Simmer for 10 minutes.","Add kale/chard and cream to the pot. Seasons with salt and pepper; heat through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZuppa_Toscana","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Ribollita_toscana.JPG/960px-Ribollita_toscana.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ithunn","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Zuppa alla Modenese","name":"Zuppa alla Modenese","ingredients":["1 lb (450 g) spinach","3 oz (85 g) butter","Salt","1 tbsp grated Parmesan cheese","2 eggs","nutmeg"],"steps":["Wash spinach 5–6 times in clean water, then drain well. Chop very fine and mix with butter and some salt.","Cook the spinach mixture, then cool it. Purée it and mix in the cheese, eggs, and a pinch of nutmeg.","Mix in some boiling stock. If desired, place hot coals on the saucepan lid so that the eggs will curdle and thicken the soup.","Serve with fried croutons."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZuppa_alla_Modenese","pageImageChecked":true},{"title":"Cookbook:Zucchini Pasta Bake","name":"Zucchini Pasta Bake","ingredients":["400 g any small pasta","250 g cheese, grated","2 eggs","200 ml milk","50 g butter","3 medium zucchini, grated","Vegetable stock base","Salt","Pepper"],"steps":["Cook the pasta as directed on the packaging. Drain.","Combine the eggs, milk, salt, and pepper in a mixing bowl.","Mix in the grated cheese.","Melt the butter and add to the mixture.","Boil a small amount of water and add the stock, then stir it into the mixture.","Stir in the grated zucchini, then the drained pasta.","Grease a baking or casserole dish, and spread the ingredients from the bowl evenly in it.","Bake at 200°C (400°F) for about 30 minutes, or until the pasta bake is firm all the way through."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZucchini_Pasta_Bake","country":"Italy","pageImageChecked":true},{"title":"Cookbook:Zucchini Bread","name":"Zucchini Bread","ingredients":["3 cups all-purpose flour","1 teaspoon salt","1 teaspoon baking soda","1 teaspoon baking powder","3 teaspoons ground cinnamon","3 eggs","1 cup vegetable oil","2¼ cups white sugar","3 teaspoons vanilla extract","2 cups grated zucchini"],"steps":["Grease and flour two 8 x 4-inch loaf pans. Preheat oven to 325°F.","Sift together flour, salt, baking powder, baking soda, and cinnamon in a bowl.","Beat eggs, oil, vanilla, and sugar together in a large bowl.","Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini until well combined.","Pour batter into prepared pans.","Bake for 40 minutes to 1 hour, or until tester inserted into the center comes out clean.","Cool in pan for 20 minutes. Remove from pan and completely cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZucchini_Bread","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/2019-07-01_%28100%29_Hanging_leaves_of_Cucurbita_pepo_subsp._pepo_Zucchini_%28zucchini%29_at_Bichlh%C3%A4usl%2C_Tiefgrabenrotte%2C_Frankenfels%2C_Austria.jpg/960px-2019-07-01_%28100%29_Hanging_leaves_of_Cucurbita_pepo_subsp._pepo_Zucchini_%28zucchini%29_at_Bichlh%C3%A4usl%2C_Tiefgrabenrotte%2C_Frankenfels%2C_Austria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GT1976","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Zereshk Palau (Iranian Rice with Barberries) I","name":"Zereshk Palau (Iranian Rice with Barberries) I","ingredients":["1 package of dried barberries","Vegetable oil","1 onion, chopped","1 tsp sugar","2 cups basmati rice","Cooked, diced chicken","1 dash of salt","A few threads of saffron"],"steps":["Soak dried barberries in water for 20–30 minutes. Strain to remove any stones.","Sauté the chopped onion in a frying pan with a dash of oil. Mix in the barberries, and cook over low heat.","Cook chicken on top of rice in a rice cooker.","When rice is done, fluff and put in a large bowl.","Grind saffron with mortar and pestle. Mix in 1 teaspoon of water, then stir in some of the cooked rice.","Return the saffron rice to the main dish, and add the onion mixture.","Toss rice to mix well with other ingredients.","Serve with lavash or barbari bread."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZereshk_Palau_(Iranian_Rice_with_Barberries)_I","country":"Iran","pageImageChecked":true},{"title":"Cookbook:Zucchini Pie","name":"Zucchini Pie","steps":["Preheat oven to 375° F/191° C/Gas mark 5.","Sift flour and salt into a bowl. Cut in shortening until mixture forms coarse particles. Add water, 1 tablespoon at a time, and mixing to make a pliable dough.","Roll out the pie crust to a circle and then fit it into a pie plate; bake for 15 minutes.","Melt the butter in a Dutch oven. Add the zucchini and onion. Cook over medium heat, stirring occasionally, until the onions are translucent (about 10 minutes).","Stir the seasoning into the vegetable mixture and set aside.","Combine 2 beaten eggs and grated cheese in a bowl, then stir into the vegetable and spice mix.","Pour the filling into the pie crust and bake for 20 minutes, or until center is set.","Serve hot."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZucchini_Pie","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Zucchini_and_zucchini_blossoms%27_pie_%2821515445933%29.jpg/960px-Zucchini_and_zucchini_blossoms%27_pie_%2821515445933%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"Cookbook:Zereshk Palau (Iranian Rice with Barberries) II","name":"Zereshk Palau (Iranian Rice with Barberries) II","ingredients":["4 cups (32 oz) basmati or long-grain rice","¼ cup salt","½ tsp salt","1 medium onion, chopped","2 split chicken breasts, skin removed","¼ tsp black pepper","1 stick (½ cup) butter","1 cup (8 oz) dried barberries (also known as zereshk) or dried cranberries","½ cup sugar","¼ tsp powdered saffron"],"steps":["Rinse rice 3 times, then soak in warm water with ¼ cup salt for 5 hours. Drain.","In a large (8 qt) pot, bring 8 cups water to a boil. Add rice and cook 8 to 10 minutes until slightly soft. Drain in a colander.","Heat 2 tbsp oil in a large skillet. Add onion and sauté until soft. Add chicken, ½ cup water, ½ tsp salt and ¼ tsp black pepper. Cover and simmer over low heat until chicken is cooked through. Remove from heat.","Pull meat off bones; cut into 2-inch pieces and return to leftover cooking broth. Cover to keep warm.","Rinse barberries (if using) 3 times. Melt butter in a small pot; add barberries and sauté 1 minute. Add sugar; sauté 1 minute more.","Dilute saffron in ½ cup hot water and stir into barberries.","In the large pot used to cook the rice, heat 3 Tbsp oil. Add rice, using a large spoon and fluffing rice. Pour barberry mixture over the rice.","Cover pot and cook over low heat about 30 minutes. For a crisp, golden layer on bottom of rice (called ‘ta-dig’), cook another 15 minutes.","Using a large serving spoon, place rice in a large flat serving dish, gently mixing the barberries with the rice. Top with the chicken and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZereshk_Palau_(Iranian_Rice_with_Barberries)_II","country":"Iran","pageImageChecked":true},{"title":"Cookbook:Zippuli (Italian Potato Cheese Fritters)","name":"Zippuli (Italian Potato Cheese Fritters)","ingredients":["2 tsp salt","1 tbsp baking powder","1 tbsp garlic powder","1 cup grated Parmesan cheese","½ cup fresh chopped parsley","5 medium potatoes, boiled","4 eggs"],"steps":["Mix together all ingredients but the potatoes and eggs.","Mash in the potatoes, and mix together into a crumbly paste.","Mix in the eggs until a sticky dough is made.","Roll dough into hotdog-sized logs about 6–8 inches long.","Fry in hot grease, turning once to get both sides brown. Drain on paper towels.","Serve with marinara sauce."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZippuli_(Italian_Potato_Cheese_Fritters)","country":"Italy","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Zippule.jpg/960px-Zippule.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Zimtsterne (German Cinnamon Star Cookies)","name":"Zimtsterne (German Cinnamon Star Cookies)","ingredients":["4 egg whites","300 g powdered sugar","1 tsp cinnamon","350 g ground almonds or hazelnuts","A little grated lemon zest"],"steps":["Whip the egg whites until creamy.","Sift in powdered sugar, and mix into egg whites.","Set aside almost a third of the resulting mass for casting.","Stir in the remaining mass of cinnamon and almonds, or hazelnuts and lemon zest, and knead into a dough.","Roll out the dough, cut out star shapes and place on the greased baking sheet.","Mix the remaining stiff egg white with rum until a glaze mass forms.","Brush the cinnamon stars with glaze.","Bake in a preheated oven at 160°C for about 20 minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZimtsterne_(German_Cinnamon_Star_Cookies)","country":"Germany","photo":"https://upload.wikimedia.org/wikipedia/commons/7/71/Zimtstern.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Carport","licence":"Public domain","pageImageChecked":true},{"title":"Cookbook:Zhug I","name":"Zhug I","ingredients":["1 tbsp cumin","1 tsp ground black pepper","1 tsp caraway seed","3–4 pods of cardamom","4 red, very hot dried cayenne peppers, stems removed","1 head of fresh garlic, peeled","1 bunch of fresh coriander (cilantro)","Salt"],"steps":["Grind and blend all the above ingredients together.","Store in a sealed jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZhug_I","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Green-zhug-France.jpg/960px-Green-zhug-France.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacrepan","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Zucchini Salad","name":"Zucchini Salad","steps":["Combine the lemon juice, blood orange juice, and orange juice to make the dressing.","Combine everything in a large bowl, and toss well."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZucchini_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Beetroot%2C_Avocado_and_Zucchini_salad.jpg/960px-Beetroot%2C_Avocado_and_Zucchini_salad.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chris Olszewski","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Zilzil Tibs (Spicy Ethiopian Beef Strips)","name":"Zilzil Tibs (Spicy Ethiopian Beef Strips)","ingredients":["500 grams (1.1 lbs) beef sirloin or tenderloin, cut into thin strips","1 large onion, thinly sliced","2–3 cloves of garlic, minced","1 tablespoon grated ginger","2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter","2 tablespoons berbere spice blend","1 teaspoon paprika","½ teaspoon cayenne pepper, or to taste","½ teaspoon cumin","½ teaspoon ground coriander","½ teaspoon ground cardamom","Salt, to taste","2 tablespoons olive oil","Freshly squeezed juice of 1 lemon","Fresh cilantro or parsley, chopped, for garnish"],"steps":["In a mixing bowl, combine the beef strips, sliced onions, minced garlic, grated ginger, niter kibbeh, berbere spice blend, paprika, cayenne pepper, cumin, coriander, cardamom, and salt. Mix well to ensure the beef is coated with the marinade. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, or overnight for more intense flavors.","Heat the olive oil in a large skillet or frying pan over medium-high heat.","Add the marinated beef strips to the skillet, spreading them out in a single layer to ensure even cooking. Sauté for about 5–7 minutes, stirring occasionally, until the beef is browned and cooked to your desired level of doneness.","Add the sliced onions from the marinade to the skillet and cook for an additional 2–3 minutes until the onions become soft and slightly caramelized.","Squeeze the lemon juice over the beef and onions, and give it a final toss to incorporate the flavors.","Remove from heat and transfer to a serving dish.","Garnish with freshly chopped cilantro or parsley.","Serve hot as a main course, accompanied by injera (Ethiopian flatbread) or rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZilzil_Tibs_(Spicy_Ethiopian_Beef_Strips)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Zambian Vegetable Stir-Fry","name":"Zambian Vegetable Stir-Fry","ingredients":["2 tablespoons vegetable oil","1 onion, thinly sliced","2 cloves of garlic, minced","1 carrot, julienned","1 red bell pepper, thinly sliced","1 green bell pepper, thinly sliced","1 yellow bell pepper, thinly sliced","1 cup shredded cabbage","1 cup chibwabwa (pumpkin leaves), chopped (or other indigenous greens)","1 cup masau (African eggplant) slices (optional)","Salt, to taste","Ground black pepper, to taste","1 tablespoon soy sauce","1 tablespoon sesame oil (optional, for added flavor)"],"steps":["Heat the vegetable oil in a wok or large skillet over medium-high heat.","Add the thinly sliced onion and minced garlic to the hot oil. Stir-fry until the onions are translucent and fragrant.","Toss in the julienned carrot, thinly sliced red bell pepper, green bell pepper, and yellow bell pepper. Stir-fry for a few minutes until the vegetables are slightly tender but still retain their crispness.","Add the shredded cabbage, chibwabwa (or other indigenous greens), and masau (if using) to the wok. Continue stir-frying for another few minutes until the vegetables are cooked to your desired level of doneness.","Season the stir-fry with salt and ground black pepper to taste. Be mindful not to over-salt, as the soy sauce will also contribute to the dish's saltiness.","Drizzle the soy sauce over the stir-fry and toss the vegetables to coat them evenly. If using sesame oil, add it now for an extra layer of flavor.","Stir-fry for another minute or so to allow the flavors to meld.","Remove the wok from the heat and serve the Zambian vegetable stir-fry hot as a delightful and nutritious side dish."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZambian_Vegetable_Stir-Fry","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Zambian Tomato and Onion Salad","name":"Zambian Tomato and Onion Salad","ingredients":["4 ripe tomatoes, diced","1 onion, thinly sliced","1 green chile (optional, for heat), finely chopped","2 tablespoons vegetable oil","Juice of 1 lemon","Salt, to taste","Fresh cilantro leaves, for garnish (optional)"],"steps":["In a mixing bowl, combine the diced tomatoes, thinly sliced onions, and finely chopped green chili (if using).","Drizzle the vegetable oil and lemon juice over the vegetables.","Gently toss the ingredients until the vegetables are coated with the oil and lemon juice.","Season the salad with salt to taste. Adjust the seasoning according to your preference.","Let the salad sit for a few minutes to allow the flavors to meld together.","Garnish the salad with fresh cilantro leaves, if desired, before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZambian_Tomato_and_Onion_Salad","country":"Zambia","pageImageChecked":true},{"title":"Cookbook:Zitumbuwa (Malawian Banana Pancakes)","name":"Zitumbuwa (Malawian Banana Pancakes)","ingredients":["2 ripe bananas, mashed","1 cup all-purpose flour","1 tablespoon sugar","1 teaspoon baking powder","¼ teaspoon salt","¾ cup milk","1 large egg","1 teaspoon vanilla extract","1 tablespoon vegetable oil"],"steps":["In a mixing bowl, combine the mashed bananas, all-purpose flour, sugar, baking powder, and salt. Mix well.","In a separate bowl, whisk together the milk, egg, and vanilla extract.","Gradually pour the wet ingredients into the banana-flour mixture, stirring until a smooth batter forms.","Heat the vegetable oil in a frying pan or griddle over medium heat.","Pour a small amount of the pancake batter onto the hot pan, forming a circle.","Cook the pancake for about 2 minutes or until bubbles form on the surface. Then, flip the pancake and cook for an additional 1–2 minutes on the other side until it is golden brown and cooked through.","Repeat the process with the remaining batter, adding more oil to the pan as needed to prevent sticking.","Serve warm, and enjoy them plain or with your favorite toppings, such as honey, syrup, or fresh fruit."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZitumbuwa_(Malawian_Banana_Pancakes)","country":"Malawi","pageImageChecked":true},{"title":"Cookbook:Zhug II","name":"Zhug II","ingredients":["2–3 red chile peppers, stems removed","4–5 green chile peppers, stems removed","1 bunch of fresh coriander (cilantro)","2–3 heads of fresh garlic, peeled","1 cup water","1 tbsp salt","1 tsp cumin","1 tsp black pepper","Olive oil (dash)"],"steps":["Grind and blend together the chiles, coriander, and garlic.","Add water, salt, cumin, and pepper. Blend all together again.","Store in a sealed jar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZhug_II","pageImageChecked":true},{"title":"Cookbook:Zhug III","name":"Zhug III","ingredients":["2 bunches of fresh coriander (cilantro)","4 heads of garlic, peeled","4–5 red or green chile peppers","½ cup olive oil","1 tbsp cumin","2 tbsp sweet red paprika","½ tsp citric acid (lemon salt)","1 tsp salt"],"steps":["Blend together the garlic, chili peppers, and fresh coriander.","After blending, add olive oil and continue to blend together.","Place ground mixture into bowl and stir in paprika, cumin, salt, and citric acid. Mix together.","Store in refrigerator within plastic or glass jar with a layer of olive oil poured over it."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZhug_III","pageImageChecked":true},{"title":"Cookbook:Zimbabwean Chicken and Vegetable Soup","name":"Zimbabwean Chicken and Vegetable Soup","ingredients":["1 tablespoon olive oil","1 onion, diced","4 cups vegetable stock, divided","½ cup peanut butter","2 cups canned diced tomatoes, with juices","¼ teaspoon crushed red pepper flakes, or more to taste","1 cup finely chopped cabbage","1 cup chopped sweet potato","1 cup peeled and chopped carrot","1 cup peeled and chopped turnip","1 cup chopped okra","1 cup chopped cooked chicken, or to taste"],"steps":["Heat the olive oil in the pot over medium heat. Add the onion, and sauté for about 5 minutes until translucent.","Stir ½ cup of the vegetable stock and the peanut butter into the onions until the mixture looks smooth.","Stir in the remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; simmer for 30 minutes, stirring frequently.","Stir in the cabbage, sweet potato, carrot, and turnip. Simmer, stirring, until the vegetables become soft (about 30 minutes).","Stir in the okra and chicken, and simmer for about 30 additional minutes."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AZimbabwean_Chicken_and_Vegetable_Soup","country":"South Africa","pageImageChecked":true},{"title":"Cookbook:Çılbır (Turkish Eggs with Yogurt)","name":"Çılbır (Turkish Eggs with Yogurt)","ingredients":["4 eggs","1 tbsp vinegar","1 L water","2 tbsp butter","1 tsp hot paprika","1 cup (240 ml) yogurt","1 clove garlic, minced","Salt","Pepper, to taste"],"steps":["In a small mixing bowl, combine the yogurt, garlic and salt.","Add the vinegar and some salt to boiling water, and poach the eggs.","Remove the eggs with a slotted spoon and place an egg in each dish.","Cover the eggs with plenty of yogurt.","Melt the butter in a small skillet.","Stir in the paprika, and pour the hot butter over the eggs.","Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A%C3%87%C4%B1lb%C4%B1r_(Turkish_Eggs_with_Yogurt)","country":"Turkey","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/%C3%87%C4%B1lb%C4%B1r_with_duck-fat_saut%C3%A9ed_Ramps_%2814826584557%29.jpg/960px-%C3%87%C4%B1lb%C4%B1r_with_duck-fat_saut%C3%A9ed_Ramps_%2814826584557%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Premshree Pillai from Brooklyn, NY, US","licence":"CC BY-SA 2.0"},{"title":"Cookbook:Æbleskiver (Danish Spherical Pancakes)","name":"Æbleskiver (Danish Spherical Pancakes)","ingredients":["2 egg whites","2 cups (480 ml) all-purpose flour","2 teaspoons (10 ml) baking powder","1 tablespoon (15 ml) white sugar","½ teaspoon (5 ml) baking soda","½ teaspoon (5 ml) salt","4 tablespoons (60 ml) butter, melted","2 cups (480 ml) buttermilk","1 cup (240 ml) vegetable oil, for frying"],"steps":["Beat the whites until stiff.","Mix together the flour, baking powder, salt, baking soda, sugar, melted butter and buttermilk at one time and beat until smooth. Gently fold in the egg whites last.","Put about 1 tablespoon (15 ml) of vegetable oil in the bottom of each æbleskiver pan cup and heat until hot. Pour in about 2 tablespoons (30 ml) of the batter into each cup.","As soon as they get bubbly around the edge, turn them quickly. Alternatively, you can turn them halfway first, so that the baked crusts protruding from the pan will look like the Sydney Opera House. And after a while you turn them the remaining 90°. This will give them a perfect ball-shape. Danish cooks use a long knitting needle, but a fork will work.","Continue cooking, turning the ball to keep it from burning."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A%C3%86bleskiver_(Danish_Spherical_Pancakes)","country":"Denmark","photo":"https://upload.wikimedia.org/wikipedia/commons/5/55/Homemade_Danish_%C3%A6bleskiver.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Electric Pear","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Śląsko Modro Kapusta (Red Cabbage with Onion and Bacon)","name":"Śląsko Modro Kapusta (Red Cabbage with Onion and Bacon)","ingredients":["1 kg red cabbage, finely sliced","150 g bacon","1 medium onion, chopped","Salt","Pepper","Sugar","Vinegar"],"steps":["Cook sliced cabbage in salted water.","Dice bacon and fry it in a pan.","Add onion to the bacon, and sauté until translucent.","Drain the cabbage, and toss with the bacon and onion.","Season to your liking with salt, pepper, sugar, and vinegar."],"url":"https://en.wikibooks.org/wiki/Cookbook%3A%C5%9Al%C4%85sko_Modro_Kapusta_(Red_Cabbage_with_Onion_and_Bacon)","pageImageChecked":true},{"title":"Cookbook:Atkins-Friendly Chocolate Mousse","name":"Atkins-Friendly Chocolate Mousse","ingredients":["1 cup (240 ml) or 1 part half and half","1 cup (240 ml) or 1 part heavy cream","1 cup (240 ml) or 1 part water","4 scoops or 1 part Atkins Chocolate Shake Mix","2 tsp or 1/24 part stevia extract or other sugar replacement"],"steps":["Lightly whip half and half and cream in a blender.","Add other ingredients into blender.","Blend everything together until smooth.","Enjoy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtkins-Friendly_Chocolate_Mousse","pageImageChecked":true},{"title":"Cookbook:Artichoke Dip with Parmesan","name":"Artichoke Dip with Parmesan","ingredients":["Artichoke hearts, drained and chopped or squeezed","Mayonnaise","Parmesan or Romano cheese"],"steps":["Combine all ingredients to make dip."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AArtichoke_Dip_with_Parmesan","country":"United States","pageImageChecked":true},{"title":"Cookbook:Asparagus Soup","name":"Asparagus Soup","ingredients":["12 thick asparagus spears","2 cups water","1 medium shallot, chopped","3 tablespoons unsalted butter","¼–1 cup whipping or light cream","Salt, freshly ground black pepper, and cayenne pepper to taste"],"steps":["Snap the tough ends off the asparagus spears.","Bring the water to a boil in a medium saucepan, salt the water lightly, and add the asparagus spears. Cook at a lively simmer for 10 minutes. Lift out with tongs and set aside. Reserve the cooking water.","In a separate saucepan large enough to hold the finished soup, heat the butter, add the chopped shallot, and cook gently until soft but not browned. Add the cooked asparagus spears and one cup of the cooking water and bring to a boil. Cook at a lively simmer for 5 minutes. Remove from the heat and strain the soup through a medium sieve into a bowl, reserving the liquid.","Purée the solids in a food processor with enough of the reserved liquid to allow the mixture to purée smoothly.","Strain the purée through the sieve back into the non-reactive saucepan, rubbing the mixture through with a flexible scraper or wooden spoon and leaving the fibrous parts in the sieve. Discard the contents of the sieve.","Add the cream and enough of the remaining asparagus cooking water to give the soup the consistency you want. Season to taste with salt, freshly ground black pepper, and cayenne pepper. Reheat gently over low heat, making sure not to let the soup boil.","Serve hot or chilled. If you want to serve it chilled, let it cool, then refrigerate it uncovered until thoroughly cold, then cover with plastic wrap. You can keep it refrigerated for up to 2 days."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsparagus_Soup","pageImageChecked":true},{"title":"Cookbook:Asian-Inspired Chicken Salad","name":"Asian-Inspired Chicken Salad","ingredients":["1½ cups broccoli flowerets","½ cup pea pods","6 cups torn mixed greens","2 cups thinly-sliced Nappa cabbage","½ cup julienned carrots","1 package (6 oz) grilled chicken breast, cut in strips","¾ cups salad dressing (teriyaki ginger, Asian sesame with ginger, or balsamic vinaigrette)","1 mango, peeled, seeded, and thinly sliced (optional)","Sesame crackers (optional)"],"steps":["In large saucepan quickly plunge broccoli and pea pods into boiling water for 30 seconds. Drain vegetables. Quickly rinse with cold water. Drain well.","In large bowl toss together the blanched broccoli and pea pods, greens, cabbage and carrots.","Add chicken.","Drizzle with salad dressing. Toss to coat.","Arrange on 4 serving plates.","Top with mango, if desired.","Serve with crackers."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsian-Inspired_Chicken_Salad","photo":"https://upload.wikimedia.org/wikipedia/commons/4/41/Asian_Chicken_Salad_with_Cashews.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nikchick","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"Cookbook:Asparagus Frittata","name":"Asparagus Frittata","ingredients":["1 tablespoon olive oil","2 garlic cloves, minced","1 bunch of fresh asparagus, trimmed and chopped","8 large eggs","3 teaspoons milk (whole fat milk is best, but part skim would be fine)","2 teaspoons chopped fresh basil or 1 teaspoon dried basil","1 pinch of salt","1 pinch of ground black pepper","3 tablespoons grated Parmesan cheese"],"steps":["In a bowl, beat together the eggs, milk, basil, salt and pepper. Set aside.","Preheat broiler/oven to 350°F (175°C). Heat the olive oil in the heat-safe skillet over medium heat.","When the oil is hot, add the garlic and sauté until fragrant, about a minute.","Add the chopped asparagus and sauté for about 5 minutes until it begins to become tender.","Pour the egg mixture into the skillet and cook about 4 minutes or until bubbles begin to form in the center of the eggs.","Sprinkle the Parmesan cheese on top of the eggs, and immediately transfer the pan to the oven.","Cook under the broiler until the top puffs and browns, about 3 minutes.","Remove the pan from the oven (careful, it will be hot) and cut the frittata into wedges.","Serve immediately with crusty bread and fresh fruit for a light spring dinner."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsparagus_Frittata","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/This_is_frittata_with_sliced_asparagus%2C_goats_cheese_and_parsley_2014-05-25_21-54.jpg/960px-This_is_frittata_with_sliced_asparagus%2C_goats_cheese_and_parsley_2014-05-25_21-54.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Developedbud","licence":"CC BY-SA 3.0"},{"title":"Cookbook:Asparagus with Sesame Seeds and Soy Sauce","name":"Asparagus with Sesame Seeds and Soy Sauce","ingredients":["20–32 asparagus spears, preferably thin","2 tbsp (30 ml) soy sauce","1 tbsp (15 ml) sesame seed oil","2 tbsp (30 ml) sesame seed (If available, use Gomasio instead, and omit the salt)","Kosher salt"],"steps":["Prepare steamer and bring water to a boil.","Trim asparagus spears in half, discarding (or composting) the thicker ends.","Steam the asparagus for 8–10 minutes, until tender, but still crisp.","Heat a small skillet or frying pan on medium heat. Add the sesame seeds and shake or stir. They are done when they just begin to darken and give off a pleasant toasted aroma. Be careful not to leave unattended as they can easily burn.","Remove asparagus from steamer, shake to drain water, and arrange on serving plate.","Drizzle the soy sauce and the sesame oil over the asparagus.","Sprinkle with the sesame seeds, and give a very light sprinkle with the Kosher salt."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsparagus_with_Sesame_Seeds_and_Soy_Sauce","pageImageChecked":true},{"title":"Cookbook:Asian Barbecue Ribs","name":"Asian Barbecue Ribs","ingredients":["2 slabs St. Louis style/cut pork spareribs","6 tbsp Barbecue Rub","Dry hickory chunks","¼ cup soy sauce","¼ cup hoisin sauce","½ cup sake","3 tbsp honey","1 tbsp mirin"],"steps":["Peel off the thin membrane on each rib. Season ribs with the barbecue rub and refrigerate for at least 1 hour.","Place hickory chunks in the firebox of a 250°F (120°C) smoker.","Combine remaining ingredients in a large sauce pan over high heat and bring to a boil. Cook, stirring occasionally, for 5 minutes or until slightly thickened. Set aside.","Place ribs in smoker and cook for 5–6 hours, brushing with soy mixture often.","Brush meat sides generously with soy mixture and place under a preheated broiler until deeply browned. Watch carefully or it will burn!","Slice into 1-rib portions and serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsian_Barbecue_Ribs","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Ribs_with_Asian_Barbecue_Sauce_3of3_%288735180329%29.jpg/960px-Ribs_with_Asian_Barbecue_Sauce_3of3_%288735180329%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Breville USA","licence":"CC BY 2.0"},{"title":"Cookbook:Asian Grilled Duck Breasts","name":"Asian Grilled Duck Breasts","ingredients":["4 ea. (28–32 oz / 800–900 g) boneless duck breasts","1 tsp (5 ml) salt","1 tsp (5 ml) freshly ground black pepper","1 tsp (5 ml) ground ginger","½ tbsp (7.5 ml) red pepper flake","1 star anise pod, ground","2 tsp (10 ml) curry powder","½ tsp (2.5 ml) freshly ground cinnamon","1 tsp (5 ml) dried basil","2 tsp (10 ml) garlic powder","½ cup (120 ml) canned Mandarin orange wedges in syrup, drained","1 tbsp (15 ml) soy sauce","2 tbsp (30 ml) honey","1½ tbsp (22.5 ml) chile paste"],"steps":["Combine salt, pepper, ginger, pepper flake, star anise, basil, curry powder, cinnamon, basil, and garlic powder. Set aside.","Score skin of duck in a diamond pattern, being careful not to cut into flesh. Rub both sides of each duck breast with spice mixture. Refrigerate for at least 1 hour.","Preheat a grill to medium high heat.","Pulse oranges, soy sauce, honey, and chile paste in a food processor until smooth.","Pour into a large saucepan and bring to a boil over medium high heat. Cook until reduced by half. Let cool before using.","Grill duck on the preheated grill 4–5 minutes, brushing liberally with sauce once or twice. Flip and cook another 3–4 minutes, brushing liberally with glaze once or twice, for medium rare.","Bring remaining glaze to a boil. Pour into a dipping bowl and serve alongside the duck."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsian_Grilled_Duck_Breasts","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Duck_breast_meat_french.JPG/960px-Duck_breast_meat_french.JPG?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Chensiyuan assumed (based on copyright claims).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"Cookbook:Asian Grilled Salmon","name":"Asian Grilled Salmon","ingredients":["⅓ cup soy sauce","3 tbsp rice wine vinegar","1 tbsp red pepper flake","2 tsp curry powder","1 tbsp minced ginger","5 cloves garlic, smashed and minced","¼ cup olive oil","2 tbsp dark brown sugar","2 tsp freshly ground black pepper","1½ tbsp curry paste","4 ea. (24 ounces / 680 g) wild salmon fillets with skin, pin bones removed","2 tbsp basil, in chiffonade","¼ cup chopped fresh cilantro"],"steps":["Purée all ingredients except salmon and fresh herbs in blender until smooth. Pour into plastic bag and add salmon; toss to coat. Seal, getting as much air out as possible, and refrigerate up to 4 hours.","After 4 hours, preheat 4.5 lbs (2 kg) charcoal in chimney. Disperse evenly around the bottom of the grill and reapply grate.","While charcoal heats, remove salmon from marinade. Discard remaining marinade. Let sit at room temperature until coals have heated.","Once the grate is hot, quickly swab the grate with the towel. Add salmon to the hottest part, skin side up, and cook 3–5 minutes per side for medium, rotating 90 degrees halfway to get grill marks.","Remove to a plate and cover tightly with aluminum foil. Let rest 5 minutes.","Move salmon to warmed individual plates, sprinkle with chopped herbs, and garnish with citrus wedges, if desired. Serve immediately."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsian_Grilled_Salmon","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Aburi_Sashimi_in_China_Grilled_salmon.jpg/960px-Aburi_Sashimi_in_China_Grilled_salmon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CNEcija12345","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Asun (Goat in Pepper Sauce)","name":"Asun (Goat in Pepper Sauce)","ingredients":["Goat meat, washed and cut into smaller pieces","Salt","Stock cube","2 medium-sized onions","Fresh habanero pepper","Bell pepper, chopped","1 onion, chopped"],"steps":["Place goat meat in a clean bowl. Add salt and stock cubes, and give a good massage. Marinate for at least 2 hours to properly season the meat.","Place the marinated goat meat on an electric barbecue grill or oven grill. Rub some vegetable oil on the meat.","Cover the grill, and grill for about 20 minutes. If you are using an oven grill, grill it for about 40 minutes at 180˚C.","In a food processor, blend the habanero pepper, and onions to a chunky paste.","Place a pan on medium heat. Add the grilled meat along with about ¾ cup water to introduce moisture. Let cook for about 5–10 minutes.","Stir in the pepper and onion mixture, and let cook for about 5–7 minutes.","Add the chopped bell pepper and onion. Combine thoroughly, and add salt to taste.","Add a tablespoon of vegetable oil, and combine very well. Leave to simmer for about 2 minutes.","Serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsun_(Goat_in_Pepper_Sauce)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Goat_meat_Asun.jpg/960px-Goat_meat_Asun.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Edriiic","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ata Ekuru (Ekuru Sauce)","name":"Ata Ekuru (Ekuru Sauce)","ingredients":["4 pieces tatase (red bell peppers)","6 pieces rodo (scotch bonnet chiles)","10 pieces shombo (fresh cayenne pepper)","1 alubosa (onion)","400 ml palm oil","Seasoning cubes","Salt","Fish (optional)","Ground crayfish (optional)","Beef (optional)","Ponmo (optional)"],"steps":["Combine the bell pepper, chiles, and cayenne pepper. Blend to a chunky paste.","Heat the palm oil in a pan. After about 5 minutes, add the blended pepper mixture to the hot oil. Season with salt and bouillon cubes to taste, and add any of the optional ingredients as desired.","Let cook over medium-low heat for about 30–40 minutes, until well-cooked and the oil is floating on top of the sauce.","Serve with ekuru."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAta_Ekuru_(Ekuru_Sauce)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Ekuru_and_ata_din_din.jpg/960px-Ekuru_and_ata_din_din.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Atimukoh","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Atama Soup","name":"Atama Soup","ingredients":["1 kg meat","Smoked fish","Mudu palm fruit","Small piece of lime/alum","1 tablespoon ground crayfish","Small bunch of atama leaves","Medium-sized snails","Water","Small piece of uyayak","2 cubes of maggi or more to taste","1 cup of periwinkles","Salt to taste"],"steps":["Cut a little piece of the tail end of periwinkle, then wash thoroughly and boil with a teaspoon of salt of about for about 8–10 minutes until it foams. Remove and wash thoroughly to get rid of the dirt.","Wash and boil palm fruits for about 30 minutes. Drain off water and pound for few minutes. Add palm fruits to warm water, mix thoroughly, and drain off the oily extract.","Remove unwanted bits of snails, add 2 tbsp salt, and knead to remove the slime. Use lime to wash snail thoroughly to remove the remaining slime. Season and boil snail until it’s cooked.","Cut and finely grind the atama leaves.","Pour the oily palm fruit extract in a pot, boil for about 5 minutes, add boiled snail, meat, cleaned fish, periwinkle, pepper, and maggi. Stir and allow to boil for about 10 minutes.","Add atama leaves, and let it boil for 10 minutes without stirring.","Add uyayak and salt to taste, then stir well. Allow to simmer for another 10–15 minutes.","Remove from heat, then serve with pounded yam, fufu, or boiled rice."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtama_Soup","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Abak_soup_16.jpg/960px-Abak_soup_16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psalmbusy","licence":"CC BY-SA 4.0"},{"title":"Cookbook:Asondo (Nigerian Dried Sweet Potatoes)","name":"Asondo (Nigerian Dried Sweet Potatoes)","ingredients":["Sweet potatoes","Water"],"steps":["Slice sweet potatoes in desired shape and size.","Boil sweet potatoes.","Dry in the sun for 2 to 3 days or dehydrate using a dehydrator until crispy."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsondo_(Nigerian_Dried_Sweet_Potatoes)","country":"Nigeria","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Drying_sweet_potato.jpg/960px-Drying_sweet_potato.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lishuilynn","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Ashwe Soup","name":"Ashwe Soup","ingredients":["3 fresh chiles","6 medium tomatoes","1 medium onion, chopped","1 cup fresh Ashwe leaves","1 tablespoon Palm oil","0.3 kg Beef","1 teaspoon salt or to taste"],"steps":["Blend pepper, tomatoes and onions together.","Pluck and chop the ashwe leaves.","Heat a small amount of palm oil in a pot. Add the blended mixture along with the ashwe leaves and beef.","Add salt to taste and stir slowly.","Cook for 5-6 minutes, then serve."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAshwe_Soup","pageImageChecked":true},{"title":"Cookbook:Ashoka Halwa (Mung Bean Pudding)","name":"Ashoka Halwa (Mung Bean Pudding)","ingredients":["1 cup split yellow moong dal","3 cups water","2 cups granulated sugar","12 tablespoons ghee, divided","4 tablespoons wheat flour","¼ teaspoon cardamom powder","3 tablespoons broken cashews","1 pinch red food colouring in 1 teaspoon water"],"steps":["Dry roast the moong dal until it smells nutty and browns slightly.","Add 3 cups of water and pressure cook for about 7–8 whistles until the dal is soft and mushy.","Add 4 tablespoons ghee to a heavy-bottomed pot over medium-low heat, and cook the wheat flour in it until golden brown.","Stir the cooked dal into the flour mixture, and let it thicken for 5 minutes. Add the sugar.","Stirring continuously, start mixing in the remaining ghee 1 tablespoon at a time. Keep stirring until the mixture starts leaving the sides of the pan and the whole mixture forms a dough. It will take about 12–15 minutes and 6–7 tablespoons of ghee.","Heat 1 tablespoon of ghee in a separate frying pan, and add the cashews. Fry until slightly brown, then add to the halwa mixture.","Mix in the powdered cardamom and food color.","Remove from the heat and let cool."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAshoka_Halwa_(Mung_Bean_Pudding)","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/AshokaHalwa.jpg/960px-AshokaHalwa.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Safeena Haslyn","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"Cookbook:Asida bil Zibda (Libyan Semolina Pudding)","name":"Asida bil Zibda (Libyan Semolina Pudding)","ingredients":["1 cup butter, softened","2 cups semolina","1 cup granulated sugar","1 teaspoon ground cardamom","1 cup milk","Ground cinnamon, for garnish (optional)","Chopped nuts, for garnish (optional)"],"steps":["In a large pot or saucepan, melt the butter over medium heat.","Add the semolina to the pot and cook, stirring continuously, for about 10 minutes, or until it turns golden brown and gives off a nutty aroma.","Reduce the heat to low and add the sugar and ground cardamom to the pot. Mix well to combine.","Gradually pour in the milk while stirring constantly to prevent lumps from forming.","Continue to cook the mixture, stirring continuously, for about 10–15 minutes, or until it thickens and pulls away from the sides of the pot. The consistency should be smooth and creamy.","Remove the pot from the heat and cool slightly.","To serve, transfer the asida bil zibda to individual serving bowls or a large platter. Smooth the surface with the back of a spoon or a spatula.","If desired, sprinkle ground cinnamon and chopped nuts on top for garnish. Serve warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsida_bil_Zibda_(Libyan_Semolina_Pudding)","country":"Libya","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Libyan_Asida.jpg?utm_source=en.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"Cookbook:Atkilt Wat (Ethiopian Cabbage and Potato Stew)","name":"Atkilt Wat (Ethiopian Cabbage and Potato Stew)","ingredients":["2 carrots, peeled and sliced","2 tablespoons vegetable oil","1 onion, finely chopped","3 cloves of garlic, minced","1 tablespoon grated ginger","1 teaspoon turmeric","1 teaspoon paprika","½ teaspoon cumin","½ teaspoon coriander","¼ teaspoon cayenne pepper, or to taste","1 medium cabbage, finely shredded","2 large potatoes, peeled and cubed","Salt, to taste","Fresh cilantro, chopped, for garnish"],"steps":["In a large pot, heat the vegetable oil over medium heat.","Add the chopped onion and sauté until it becomes soft and translucent.","Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.","Add the turmeric, paprika, cumin, coriander, and cayenne pepper to the pot. Mix well to coat the onions and spices.","Add the cubed potatoes and sliced carrots to the pot. Stir to coat the vegetables with the spices.","Pour in a small amount of water (about ¼ cup) and cover the pot. Cook for about 5 minutes to soften the potatoes and carrots.","Add the finely shredded cabbage to the pot. Mix everything together and cover the pot. Cook for another 15–20 minutes, or until the cabbage is tender, stirring occasionally.","Taste and season with salt according to your preference.","Remove the pot from the heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAtkilt_Wat_(Ethiopian_Cabbage_and_Potato_Stew)","country":"Ethiopia","pageImageChecked":true},{"title":"Cookbook:Asida (Sudanese Porridge)","name":"Asida (Sudanese Porridge)","ingredients":["2 cups wheat flour or sorghum flour","2 cups water","¼ teaspoon salt","Honey or dates","Ground cinnamon or cardamom (optional)","Clarified butter or vegetable oil"],"steps":["In a mixing bowl, combine the flour and salt. Mix well to ensure the salt is evenly distributed.","In a large saucepan or pot, bring the water to a boil. Gradually add the flour mixture to the boiling water, stirring constantly with a wooden spoon or spatula to prevent lumps from forming.","Reduce the heat to low and continue stirring the mixture until it thickens to a porridge-like consistency. This usually takes around 10–15 minutes. Be sure to scrape the sides and bottom of the pot while stirring to prevent sticking.","Once the porridge thickens, remove the pot from heat. Wet your hands with cold water to prevent sticking, then shape the hot asida into a smooth, round mound or ball. You can also shape it into individual portions if desired.","Make a small well in the center of the asida and fill it with honey or place a few dates. Sprinkle ground cinnamon or cardamom over the top for additional flavor, if desired.","Transfer the asida to a serving dish or individual plates. Drizzle a little clarified butter or vegetable oil over the top for added richness and shine. Asida is traditionally eaten by tearing off a piece of the porridge with your fingers, rolling it into a small ball, and dipping it into the honey or date filling. It can be enjoyed warm or at room temperature."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsida_(Sudanese_Porridge)","country":"Sudan","pageImageChecked":true},{"title":"Cookbook:Asaro","name":"Asaro","ingredients":["3 medium tomatoes","2 red bell peppers","2 scotch bonnet chile peppers","1 medium onion","½ cup palm oil or vegetable oil","2–3 seasoning cubes","Salt to taste","200 g protein, such as fresh fish, meat, or smoked fish (optional)","4 cups water or stock","1 medium (about 1 kg) yam, peeled and cubed","Leafy vegetables such as spinach or ugu (optional)"],"steps":["Blend the tomatoes, peppers, and onion into a smooth purée.","Heat the oil in a pot and add the purée. Cook for about 10 minutes, stirring occasionally.","Stir in seasoning cubes, salt, and any protein being used.","Stir in the water and bring to a boil.","Gently stir in the cubed yam. Cover and simmer, stirring occasionally, until the yam becomes soft and some of it has broken down to thicken the dish.","Add leafy vegetables if desired and cook for an additional 3–5 minutes.","Adjust seasoning and remove from heat."],"url":"https://en.wikibooks.org/wiki/Cookbook%3AAsaro","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Asaro_Mud_Man_Kabiufa_Papua_New_Guinea.jpg/960px-Asaro_Mud_Man_Kabiufa_Papua_New_Guinea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jialiang Gao peace-on-earth.org","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Acciughe alle olive","name":"Acciughe alle olive","ingredients":["100 g di acciughe sotto sale","½ spicchio d'aglio","1 fettina di cipolla","1 cucchiai di prezzemolo tritato","5 olive piccanti al peperoncino","2 fette di pane sciapo tagliato fino","2 cucchiai d'aceto","4 cucchiai d'olio","1/4 cucchiaino di peperoncino secco tritato","pepe"],"steps":["Lavate le acciughe sotto l'acqua, pulitele dalle lische e dalle code, dividetele in filetti.","Prendete il pane e togliete la crosta, la mollica invece mettetela a bagno in acqua e poi strizzatela.","Frullate tutti gli ingredienti insieme (tranne il pesce) fino ad ottenere una salsa corposa e ben amalgamata.","Ponete le acciughe a strati in una pirofila e su ogni strato mettete la salsa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAcciughe_alle_olive","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Acciughe al limone","name":"Acciughe al limone","ingredients":["500 g di acciughe freschissime","6 limoni succosi","olio extravergine di oliva","origano","sale fino"],"steps":["Sfilettare le acciughe togliendo testa, interiora, lisca centrale, coda, pinne pettorali e pinna caudale.","Sciacquare i filetti rapidamente sotto acqua fredda per togliere eventuali residui di sangue.","Disporre i filetti a strati in una zuppiera coprendoli di succo di limone e aggiungere un pizzico di sale (versare il succo su ciascuno degli strati, prima di ricoprirlo con il successivo).","Lasciare marinare in frigorifero per almeno 12 ore (meglio 24) fino a che i filetti diventano completamente bianchi.","Scolare il succo di limone e condire con ottimo olio extravergine di oliva e un pizzico di origano.","Servire a temperatura ambiente (fresche d'estate)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAcciughe_al_limone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Anvei d' Nadel","name":"Anvei d' Nadel","steps":["La base è uno stracotto di carne, nel Piacentino si usa il manzo, ma anticamente si usavano anche carne di cavallo e maiale.","Lo stracotto va preparato con anticipo, la carne va cotta lentamente assieme ad aromi di cucina, carote, sedano, cipolla, alloro, irrorata con un buon bicchiere di vino Gutturnio e aggiustata di sale.","La si cuoce ad intervalli, lasciandola riposare nel sugo di cottura nei tempi morti.","Terminata la cottura la carne va tritata finemente assieme alle verdure del fondo di cottura.","Col sugo caldo si scotta pane raffermo grattugiato, si aggiungono abbondante formaggio grana grattato, noce moscata, uova.","Il ripieno così composto viene suddiviso sulla sfoglia sottile di pasta all’uovo, in piccole palline, si ripiega la pasta su sé stessa in modo che abbracci il ripieno e si tagliano gli anolini con l'apposito stampino razionalmente di 3 cm di diametro.","Anvei d&#39; Nadel Categoria:Ricette di Natale"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAnvei_d'_Nadel","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Antipasto umbro","name":"Antipasto umbro","ingredients":["pane","pecorino fresco","salsicce secche","olive verdi","sale e pepe q.b","aglio","salsa tartufata","olio extra vergine","pomodoro fresco","pâté di fegato"],"steps":["Abbrustolire al forno 4 fette di pane.","Spalmare le salse sul pane.","Tagliate le salsicce a rondelle, il formaggio a fette, mettete il tutto in un vassoio da portata.","Strofinare l'aglio sulle fette di pane rimanenti, sull'altra versare l'olio e salarle.","Nell'ultima bruschetta aggiungere il pomodoro tagliato (a piacere), aggiungere sopra il condimento di sale, olio e basilico tritato.","Aggiungete il risultato nel vassoio con le bruschette e completare con olive verdi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAntipasto_umbro","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ayam Buah Keluak","name":"Ayam Buah Keluak","ingredients":["200 g di noci di Bancoul","100 g di carne di maiale tritata.","1 Kg. di pollo tagliato a quarti.","1 L. di acqua","2 cucchiai di olio.","1 cucchiaio di polpa di tamarindo ammollata in una tazza di acqua.","1 cucciaino da the di sale."],"steps":["Mescolare assieme la polpa delle noci con la carne di maiale e 1/2 cucchiaino di sale. Riempire con il composto i gusci vuoti delle noci.","Filtrare l' acqua di tamarindo da ogni elemento solido.","Amalgamare assieme tutti gli ingrediente per la pasta di spezie, porli in una pentola con l' olio e cuocere fino a far sviluppare le fragranze. Aggiungere il pollo e far cuocere per 5 minuti. Aggiungere l' acqua, l' acqua di tamarindo, le noci e portare a bollore. Cuocere per 20 minuti.","Togliere dal fuoco, far raffreddare e porre in frigorifero per qualche ora, meglio una notte.","Riscaldare e servire con riso bianco al vapore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAyam_Buah_Keluak","country":"Malaysia","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Arista all'uva","name":"Arista all'uva","ingredients":["Quattro fettine di arista di maiale","100 grammi di uva bianca matura","1 spicchio d'aglio","Mezzo mestolo di brodo","Mezzo bicchiere di vino bianco","sale q.b."],"steps":["Lavare l'uva e togliere i semi","In un padella larga mettere 2 cucchiai di olio di oliva e fare insaporire con un spicchio d'aglio da togliere subito dopo","Aggiungere l'uva e fare saltare a fiamma veloce girando continuamente fino a quando l'uva non sia appassita ed abbia assunto un colorito brunito","Accostare l'uva al bordo della padella ed aggiungere le fette di arista","dopo una prima scottatura della carne aggiungere il brodo e mescolare la carne con l'uva","Quando il brodo si è asciugato, sfumare con del vino bianco","Servire caldo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FArista_all'uva","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Amatriciana","name":"Amatriciana","ingredients":["125 g di guanciale","400 g di pomodori","100 g di pecorino di Amatrice","Un bicchiere di vino bianco secco","Olio di oliva q.b.","sale q.b.","pepe macinato q.b.","peperoncino"],"steps":["Tagliare il guanciale ben pulito a listelli dello spessore di circa 1 cm e farlo soffriggere in una padella rigorosamente di ferro dove avrete fatto scaldare tre cucchiai d'olio di oliva","Mescolare il guanciale fino a farlo rosolare","Stemperare con un bicchiere di vino bianco fino a farlo evaporare","Aggiungere il peperoncino","Aggiungere il pomodoro e contemporaneamente buttare la pasta","Aggiungere sale Q.b. ed un pizzico di pepe","Scolare la pasta ben al dente e versarla nella padella della salsa","Far mantecare per circa un minuto aggiungendo Pecorino Amatriciano","Servire nei piatti ad aggiungere un'ulteriore spolverata di Pecorino Amatriciano"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAmatriciana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Bucatini_amatriciana_Roma_2019.jpg/960px-Bucatini_amatriciana_Roma_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blackcat","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Analcolico alla frutta","name":"Analcolico alla frutta","ingredients":["1/3 Succo pompelmo","1/3 Succo ananas","1/3 Succo pesca","granatina q.b."],"steps":["Colmare di ghiaccio tambler alto, mescolare i succhi, versare nel bicchiere.","Infine aggiungere la granatina lentamente, guarnizione fetta d'arancio oppure gadget vari da cocktail."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAnalcolico_alla_frutta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Agnolotti pavesi","name":"Agnolotti pavesi","ingredients":["per la pasta:","250 gr. di farina","2 uova","un cucchiaio di olio extravergine di oliva","un pizzico di sale","per il ripieno:","300 gr. di polpa di manzo (taglio “cappello del prete”, cioè la spalla dell'animale, com'è conosciuta in Lombardia)","40 gr. di formaggio Grana grattugiato","2 uova","rosmarino","2 chiodi di garofano","un pezzetto di cannella","5 cucchiai di vino bianco","un cucchiaio di olio extravergine di oliva","20 gr. di burro","un litro abbondante di brodo d'oca","noce moscata","sale e pepe"],"steps":["Stufare la carne seguendo la ricetta di cucina per lo stufato alla pavese.","Macinare lo stufato e collocarlo in una tegame aggiungendovi le uova, il grana, il pane grattugiato, e un pizzico di sale. Mescolare fino ad avere un composto uniforme e consistente.","In una tegame portare all’ebollizione il brodo, immergere gli agnolotti e cuocerli per circa 10 minuti. Aggiungere il brodo oppure il condimento ed il grana."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAgnolotti_pavesi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Agnolotti_pavesi_%283%29.jpg/960px-Agnolotti_pavesi_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LukeWiller","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Baba ganush","name":"Baba ganush","ingredients":["due melanzane","due cucchiaini di tahina (sesamo)","un cucchiaio di acqua calda","un cucchiaio di olio","un cucchiaio di succo limone","un pizzico di sale","aglio (a gusto)"],"steps":["Cuocere al forno (180°) per circa 40 minuti le melanzane avendo cura di fare dei fori, a fine cottura sbucciare e lasciar scolare.","In una conca mettere la pasta di sesamo e aggiungere l'acqua calda, mescolare finché l'acqua non sarà del tutto incorporata, aggiungere le melanzane e centrifugare aggiungendo l'olio ed il limone. Se l'impasto risultasse troppo liquido si può aggiungere un uovo sodo. Sale e aglio a gusto.","Servire su un piatto aggiungendo altro olio, prezzemolo tritato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaba_ganush","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/'Mpanatigghi","name":"'Mpanatigghi","steps":["Unite alla farina i tuorli d'uovo, lo zucchero e la sugna fusa;","Impastate con le mani facendo amalgamare bene, quindi su una base di marmo, dove avrete versato un po' di farina, stirate finemente con il mattarello e date all'impasto forma rotonda;","A parte passate sul fuoco per un paio di minuti il tegame con la carne, lo zucchero, le mandorle, il cioccolato, la cannella e le chiare d'uovo, mescolando continuamente;","Spegnete il fuoco e farcite l'impasto con il ripieno ben amalgamato, chiudendolo in modo che il dolce assuma la forma di una mezza luna;","Fatelo cuocere quindi per 15 minuti nel forno a 180 gradi;","Fate raffreddare e servite in tavola su di un largo piatto, guarnendo a piacere con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2F'Mpanatigghi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/%27Mpanatigghi_di_Modica_-_ph_Salvatore_Farina.jpg/960px-%27Mpanatigghi_di_Modica_-_ph_Salvatore_Farina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EraclitoPantaRei","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Abbacchio a scottadito","name":"Abbacchio a scottadito","ingredients":["30 costolette d'agnello preparate dal macellaio con la punta dell'osso ripulita","50 g di strutto","sale","pepe nero macinato grossolanamente"],"steps":["Ungete le costolette di strutto fuso, pepatele facendo ben aderire il pepe.","Cuocetele sulla brace caldissima meno di 2 minuti per parte.","Abbacchio a scottadito"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAbbacchio_a_scottadito","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baccalà alla livornese","name":"Baccalà alla livornese","ingredients":["baccalà dissalato in tranci","patate","cipolle","farina bianca","vino bianco","gusti (aglio, prezzemolo, rosmarino)","condimenti (olio extra-vergine di oliva, sale, peperoncino e pepe nero)"],"steps":["Prendere del baccalà opportunamente dissalato, quindi tagliarlo a pezzetti di ca.","5x6 cm., infarinarlo abbondantemente con farina bianca e friggere in olio extra vergine di oliva, sfumandolo poi con il vino bianco.","Aggiungere le patate pelate e tagliate a cubetti e proseguire fino alla completa cottura di queste ultime.","Guarnire con il prezzemolo a cottura terminata e spruzzare con pepe macinato.","Una variante è quella di mettere tutto, dopo aver unito baccalà fritto e la salsa al pomodoro, in una teglia da forno (anziché fare bollire sul fuoco) e mettere in forno a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaccal%C3%A0_alla_livornese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bacalao al pil-pil","name":"Bacalao al pil-pil","ingredients":["Baccalà","Olio","Aglio","Acqua fredda"],"steps":["Tagliare il baccalà a pezzetti e lasciarlo nell'acqua fredda per 24 ore, senza togliere la pelle e cambiando spesso l'acqua.","Successivamente metterlo in una casseruola coprendolo con acqua fredda.","Portare così ad ebollizione.","Ritirare la casseruola dal fuoco quando si formerà una schiuma bianca in superficie.","Quindi mescolare i pezzi di baccalà e diliscarli attentamente.","Fare imbiondire l'aglio nell'olio in un tegame di coccio, poi toglierlo e metterlo da parte.","Aggiungere nell'olio i pezzi di baccalà insieme all'acqua fredda e fare cuocere a fuoco moderato.","Durante la cottura muovere spesso il tegame affinché la salsa prenda volume.","Aggiungere l'aglio schiacciato e sciolto in poca acqua e infine unire il resto dell'olio già scaldato.","Fare cuocere per 20 minuti circa in modo che la salsa risulti simile a una maionese.","Servire nello stesso recipiente di cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBacalao_al_pil-pil","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/CocotxasPilPil.jpg/960px-CocotxasPilPil.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BocaDorada","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Amaretti dal cuore morbido","name":"Amaretti dal cuore morbido","ingredients":["180 g di mandorle spellate","20g di mandorle amare spellate","50g di zucchero a velo","130g di zucchero semolato","2 albumi leggermente montati","1 bustina di vanillina","un pizzichino di sale","zucchero qb"],"steps":["tritare finemente tutte le mandorle","aggiungere tutto lo zucchero e mescolare","aggiungere il sale, la vanillina e gli albumi","formare delle palline grandi quanto una noce e passarle nello zucchero","adagiare le palline su carta da forno e informare a 180° per 15 minuti poi tenendo lo sportello del forno leggermente aperto passare a 200° per circa 7 minuti. Così facendo otterrete degli amaretti squisiti dal cuore morbido."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAmaretti_dal_cuore_morbido","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Arancini al radicchio","name":"Arancini al radicchio","ingredients":["4 porzioni di risotto al radicchio rosso di Treviso, ben mantecato e ben raffreddato, meglio se del giorno prima","due tuorli d’uovo","2 hg di Gorgonzola dolce e molto cremosoNel caso non fosse abbastanza cremoso, lavorarlo con un po' di stracchino. per l’imbottitura","due uova intere battute, salate e pepate in una ciotola, per la panatura","olio extravergine di oliva per la frittura","pane grattugiato q.b."],"steps":["Mescolare il risotto con i tuorli d’uovo nella terrina.","Prelevarne una cucchiaiata abbondante e pressarla sul palmo della mano appiattendeola bene. Adagiarvi un cucchiaino da tè di gorgonzola morbido e richiudere delicatamente la mano a pugno formando una piccola palla di risotto contenente il gorgonzola: l’arancino. Procedere sempre allo stesso modo fino ad esaurimento del risotto.","Passare ogni arancino nell’uovo sbattuto e poi nel pane grattugiato.","Tuffare gli arancini, pochi alla volta, nell’olio bollente ma mai fumanteQuando l'olio comincia a fumare è troppo caldo e modifica la sua struttura molecolare diventando nocivo.","Sgocciolare gli arancini dorati appena e disporli sulla carta assorbente perché perdano l’eccesso d’olio.","Servire caldi ma non bollenti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FArancini_al_radicchio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Anitra al Raboso","name":"Anitra al Raboso","ingredients":["400g petto d'anatra con pelle","200 ml vino rosso Raboso","1/2 cipolla bianca","1/2 spicchio d'aglio","1/2 costola di sedano","1/2 carota","2 foglie di salvia","75g pancetta in fette sottili","500g funghi edibili di bosco","150g polpa di pomodoro al basilico","50 ml grappa di vinaccia","olio di oliva q.b.","sale q.b.","spago da cucina"],"steps":["Ricoprire la carne rossa con la pacetta, avvolgere in forma di rollè e legare con lo spago da cucina. Salare leggermente la superficie dell'anatra. Porre la carne così confezionata in una pentola antiaderente per preparazioni in umido, dove avete aggiunto olio di oliva sufficiente a cucinare il piccolo arrosto con la salvia, per trenta minuti circa a fiamma medio bassa.","Utilizzare un coperchio per limitare l'evaporazione e girare la carne per non bruciarla.","Versare la grappa sull'anatra e sfumare.","Aggiungere le verdure fresche tritate ed appassirle nell'intingolo.","Bagnare la carne con il vino Raboso e ridurre il fondo di cottura.","Mettere nella casseruola i funghi mondati e tagliati in pezzi piccoli, lasciando produrre il loro liquido, aggiungere il pomodoro e portare a termine la preparazione riducendo il sugo alla giusta densità.","Tempo di cottura complessivo due ore circa.","Servire in caldo la carne affettata, nappata con il salmì ai funghi, su letto di polenta di mais giallo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FAnitra_al_Raboso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baci di dama","name":"Baci di dama","ingredients":["250 g farina di frumento","200 g nocciole","200 g burro","200 g panna (meglio se fresca)","200 g cioccolato","8 tuorli di uovo","1 albume","zucchero"],"steps":["Frullare le nocciole con lo zucchero e aggiungere tutti gli altri ingredienti, tranne la panna e il cioccolato, mentre l'albume deve essere montato a neve (il burro è meglio lasciarlo ammorbidire un po' fuori dal frigo, quindi prima di ogni altra cosa tagliate il burro a dadini e aspettate che sia morbido).","Impastare, non troppo a lungo altrimenti rischiate di far cuocere le uova, ora lasciate riposare la pasta mezz'oretta nel frigo.","Formate delle palline, leggermente schiacciate, mettele in freezer per circa mezz'ora e poi in forno a 180 gradi per circa 20 minuti.","Mentre i biscotti cuociono fare sciogliere il cioccolato a bagnomaria (ossia mettete una padella con un po' d'acqua sul fuoco, dentro questa il pentolino con dentro il cioccolato e pochissima acqua).","Quando il cioccolato è fuso, togliete il pentolino dal fuoco e aggiungete la panna.","Una volta che i biscotti sono pronti mettere un po' di cioccolato sopra uno di essi e chiudere con un altro biscotto, lasciateli raffreddare e il bacio si salderà da solo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaci_di_dama","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Baci_di_dama_al_cacao.jpg/960px-Baci_di_dama_al_cacao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rollopack","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Bavarese","name":"Bavarese","ingredients":["½ L di panna","1 L di latte","8 fogli di colla di pesce (è una gelatina solida)","8 tuorli d'uovo","300 g di zucchero","1 stecca di vaniglia"],"steps":["Mettete la gelatina animale a bagno in acqua fredda.","In una casseruola antiaderente, mettete i tuorli d'uovo già divisi dagli albumi, lo zucchero e amalgamate il tutto con una frusta.","A parte mettete il latte in un pentolino sul fuoco, aprite la stecca di vaniglia e versatene i semi nel latte (oppure versate l'aroma di vaniglia) e portatelo ad ebollizione.","Versate adagio il latte bollente sui tuorli frustando energicamente.","Ponete sulla fiamma al minimo e mescolate con un cucchiaio di legno, lentamente e raschiando il fondo della pentola, per evitare che possa bruciare.","Controllate la temperatura con un termometro a sonda e continuate a cuocere fino a 83° (cottura alla rosa). in mancanza del termometro, controllate a vista la crema che si deposita sul retro del cucchiaio: quando forma una leggera patina senza colare via avete raggiunto la temperatura necessaria per la coagulazione dei tuorli.","A cottura ultimata versate la crema in un recipiente freddo, dove non possa continuare a cuocere. infatti se supera la temperatura prevista, anche di pochi gradi, la crema può \"impazzire\" formando dei grumi d'uovo cotto.","Strizzate la gelatina per togliere l'acqua in eccesso a aggiungetela mescolando nella crema ancora calda (ma non al di sopra dei 60°).","Lasciate raffreddare fino a 26°- 28°","Montate la panna al 70% e amalgamatela alla crema, con movimenti delicati.","Versate la bavarese negli stampini e lasciate solidificare in frigorifero.","Servitela con zucchero caramellato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBavarese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Franz_seraph_von_lenbach%2C_contadinella_bavarese%2C_1860_%28cropped%29.jpg/960px-Franz_seraph_von_lenbach%2C_contadinella_bavarese%2C_1860_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sailko","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Basler Mehlsuppe","name":"Basler Mehlsuppe","ingredients":["grasso vegetale 80 g","cipolle 700 g","farina semibianca 200 g","brodo 3 l","vino rosso 2 dl","sale, pepe","100 g. sbrinz grattugiato"],"steps":["pelare le cipolle e tagliarle a rondelle","far colorare la farina nel forno continuando a girarla","colorare dolcemente le cipolle con il grasso, aggiungere la farina e lasciare raffreddare","aggiungervi il brodo caldo e il vino, lasciare cuocere circa 1 ora schiumandolo frequentemente","passare con un colino e aggiungere sale e pepe, servire con lo sbrinz grattugiato a parte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBasler_Mehlsuppe","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baccalà alla vicentina","name":"Baccalà alla vicentina","ingredients":["500 g di baccalà ragno (peso secco, se comprate quello già ammollato 1000-1200 g)","1/4 L latte","1/2 L olio extravergine di oliva","250 g di cipolle (preferibilmente rosate)","2-3 acciughe","sale q.b.","farina q.b.","prezzemolo"],"steps":["Lasciare in ammollo il baccalà per 3 giorni perché si ammorbidisca, cambiando spesso l'acqua (ogni 4 ore).","Togliere lische, spine, pelle.","Tagliare la cipolla a velo.","Tagliare il baccalà a grossi pezzi","Infarinare ogni pezzo di baccalà.","Far soffriggere la cipolla in metà olio.","Aggiungere l'acciuga","Togliere dal fuoco e aggiungere il prezzemolo","Mettere due cucchiai del precedente fondo di cottura in un tegame di coccio","Aggiungere il baccalà e irrorarlo con il restante fondo di cottura.","Ricoprire con una miscela di latte ed olio extravergine di oliva.","Lasciar piparecuocere a fuoco dolcissimo senza mai mescolare, ma solo scuotendo il tegame di tanto in tanto almeno 4 ore - 4 ore e 1/2"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaccal%C3%A0_alla_vicentina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Vicenza%2C_Espressamente%2C_baccala_vicentina.jpg/960px-Vicenza%2C_Espressamente%2C_baccala_vicentina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Palickap","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Bandiera","name":"Bandiera","ingredients":["300gr di peperoni verdi","300gr di cipolle bianche","300gr di pomodori pelati","olio d'oliva","pepe","un pezzetto di foglia d'alloro-","sale"],"steps":["Tempo di preparazione: un'ora circa.","Spellate, lavate e affettate le cipolle; lavate i peperoni e, una volta tolto il picciolo e i semi, tagliateli a listarelli togliendo i filamenti bianchi situati all'interno.","In un tegame versate quattro o cinque cucchiaiate d'olio e aggiungete cipolle con l'alloro e i peperoni; fate soffriggere.","Aggiungete poi i pomodori spezzati, pepate, salate e, a fuoco debole, portate a cottura con il coperchio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBandiera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Oriana_Bandiera_-_Festival_Economia_2018.jpg/960px-Oriana_Bandiera_-_Festival_Economia_2018.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Niccolò Caranti","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Barchette di peperoni su letto di rucola","name":"Barchette di peperoni su letto di rucola","ingredients":["4 peperoni di media dimensione","12 filetti di acciughe sott'olio (se vi piacciono, altrimenti potete non utilizzarle)","100 g Pecorino Sardo Grattugiato","100 q di Formaggio poco stagionato (scamorza, asiago fresco, fontina non stagionata, o più semplicemente quello che vi è rimasto in frigo)","capperi","un mazzetto di rucola fresca","100 gr di Speck in un'unica fetta","sale q.b. (q.b. abbreviazione di \"quanto basta\")","olio extra vergine di oliva"],"steps":["Private i peperoni dei semi e tagliateli a falde larghe (si devono ricavare tre falde per ogni peperone. Metteteli per microonde per 15 minuti a 750 W o fateli ammorbidire in una pentola a fuoco medio. ATTENZIONE: i peperoni non devono cuocere ma solo ammorbidirsi, quindi evitate di grigliarli o cuocerli troppo a lungo su fiamma viva.","Finita questa operazione, oliate un tegame da forno e disponetevi le barchette. Passate in forno caldo a 250° per 10 minuti.","Mentre i peperoni sono nel forno, tagliare lo speck a listarelle sottili e passarlo in pentola per renderlo croccante.","Servite nel seguente modo: preparate 4 piatti piani (o un unico da portata) disponendo le foglie di rucola sul fondo del piatto, le barchette di peperoni (3 per piatto) sulla rucola e le listarelle di speck a pioggia sul piatto. Spolverare di sale (poco perché sia lo speck che il pecorino durante la cottura esaltano la solo salinità) e pepe e condite con un buon olio extra vergine di oliva."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBarchette_di_peperoni_su_letto_di_rucola","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Beef in guinness","name":"Beef in guinness","ingredients":["1 kg di scannello serrato (in francese rond de gîte, oppure gîte à la noix)","250 gr. di carote o di cipolline sotto aceto","1 grossa cipolla","3 foglie di alloro","1 spicchio di aglio","½ tazza di farina","3 prugne secche snocciolate","timo fresco","150 gr. di birra guinness","olio di oliva","2 ctav di farina","sale e pepe"],"steps":["Tagliare il manzo a dadoni un dito, dopo averlo ben sgrassato.","Rosolare in olio caldo in una padella (o wok) l’alloro e lo spicchio di aglio: poi toglierli, aggiungere la carne e rosolarla da entrambe le parti. Aggiungere la cipolla tritata e indorare a fuoco basso.","Passare il tutto in un coccio, deglassare il fondo della padella e aggiungere nel coccio anche quello, aggiungere la farina, le carote affettate (o meglio le cipolline), salare e pepare, coprire con 150 gr. di acqua e con la birra. Tenere sempre umida la carne aggiungendo all’occorrenza del brodo.","Cuocere in forno per 2 –3 ore a 150°. Verso la fine della cottura scoperchiare e fare ritirare.","Mezz’ora prima della fine della cottura aggiungere le prugne e servire con timo fresco sminuzzato sopra."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBeef_in_guinness","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baccalà mantecato saporito","name":"Baccalà mantecato saporito","ingredients":["500 g baccalà salato","200 grammi di burro","150 grammi di ricotta di mucca o misto pecora","5-6 fette di porro","un mazzettino i menta","pepe verde in grani","un cucchiaio di parmigiano grattugiato"],"steps":["Reidratare e dissalare il baccalà, poi bollirlo per 20 minuti, togliere pelle e spine e ridurlo in tocchetti. Disporre in una ampia coppa a raffreddare.","Lasciare ammorbidire il burro e metterlo nella coppa, sfioccarlo con una forchetta passata sulla superficie premendo e mescolare con il baccalà premendo contro il bordo della coppa in modo da ridurre il pesce in frammenti ed amalgamarlo col burro","Aggiungere il porro tritato, il parmigiano, il pepe verde spezzato grossolanamente e la menta, a proprio gradimento","Continuare ad amalgamare il preparato aggiungendo via via la ricotta.","Ungere una volta una tazza da cappuccino con dell'olio, riempirla col mantecato e rigirarla sul piatto scuotendo delicatamente in modo da ottenere una semi sfera","Servire accompagnato con del pane o gallette o riso"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaccal%C3%A0_mantecato_saporito","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bagna càuda","name":"Bagna càuda","ingredients":["aglio (6 spicchi)","olio d'oliva (300 ml)Spesso si trova l'indicazione, nei ricettari, di \"olio extra vergine d'oliva\". In realtà tale tipo di olio è commercializzato da poco tempo rispetto alle origini della bagna cauda, per cui la ricetta originale non lo poteva prevedere. E' sufficiente quindi l'uso di normale olio di oliva e la scelta di olio extra vergine è una questione di gusto personale di chi la prepara.","burro 50 gr","noci tritate (a piacere)"],"steps":["Sbucciare gli spicchi d'aglio e toglierne l'anima,","Tritarli con la mezzaluna,","Tritare le acciughe fino a ottenere un composto omogeneo.Operazione non necessaria se si fa uso di pasta di acciughe già pronta come tale in tubetti disponibili in commercio,","Far sciogliere il burro in casseruola (meglio se di terracotta) a fuoco lento,","Farvi cuocere lentamente l'aglio senza che imbrunisca,A questo proposito si cita uno scioglilingua in piemontese sulla cottura eccessiva dell'aglio: Iꞌ lꞌhaj lassà ramì lꞌaj, cioè \"Ho lasciato che l'aglio diventasse del colore del rame\"","Aggiungere il trito di acciughe e l'olio di oliva,","Fare cuocere a fuoco molto lento (temperature eccessive causerebbero un rapido deterioramento degli ingredienti) e, quando l'aglio e le acciughe tendono a formare un amalgama liquido, versare il contenuto del pentolino nell'apposito contenitore di terracotta detto fojòt, sotto il quale verrà posto un fornellino per mantenere calda la salsa,","La salsa si consuma intingendovi semplicemente verdure crude tagliate a fettine, o lasciandovele immerse per un tempo che varia secondo i gusti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBagna_c%C3%A0uda","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Bagna_cauda1.jpg/960px-Bagna_cauda1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Madaki at Italian Wikipedia","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Beccute","name":"Beccute","ingredients":["300 g di farina gialla","20 g di zucchero","50 g di gherigli di noce","50 g di pinoli","70 g di uvetta","farina bianca","50 g di burro","olio extravergine d'oliva","sale","pepe"],"steps":["Mescolate la farina gialla con lo zucchero, i gherigli di noce tritati, i pinoli in parte interi e in parte tritati, l'uvetta ammollata, strizzata e infarinata, mezzo bicchiere d'olio, un pizzico di sale, un pizzico di pepe e acqua quanto basta.","Formate tanti piccoli panini.","Poneteli in una teglia imburrata che metterete nel forno già caldo a 160 °C per mezz'ora circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBeccute","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baccalà mantecato","name":"Baccalà mantecato","ingredients":["stoccafisso ragno: 700 grammi","2 cipolle di medie dimensioni","olio extravergine d'oliva: 300 ml","farina bianca: q.b. per infarinatura","aglio: uno spicchio","burro: due noci","latte: 1/2 litro","prezzemolo: un mazzetto","sale e pepe nero: quanto basta"],"steps":["Tenere a bagno il baccalà di circa 700 g per 5 porzioni (stoccafisso ragno) per 3 giorni cambiando spesso l'acqua; è preferibile acquistare la parte della coda dello stoccafisso.","Dopo l'ammollo togliere la pelle, le pinne, le scaglie e tagliarlo a pezzi piccoli.","Affettare le cipolle e farne un soffritto in olio e burro, avendo cura che imbiondiscano appena","Tritare il prezzemolo","Infarinare i pezzi di baccalà nella farina bianca, metterli nel soffritto di cipolla preparato precedentemente, utilizzando una pirofila di vetro; far dorare i pezzi di stoccafisso quindi aggiungere il latte, un po' di burro ancora, un po' di prezzemolo tritato fine e il sale.","Fare attenzione che il latte deve coprire il pesce, in caso ciò non fosse sufficiente aggiungere un poco d'acqua.","Cuocere a fuoco lento..... (circa 4 ore) facendo attenzione che non si attacchi (usare cucchiaio di legno).","Spruzzare col pepe nero macinato","Guarnire con polenta bianca."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaccal%C3%A0_mantecato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/%22_13_-_ITALY_-_Cicchetti_Venetian_cuisine_appetizers_restaurant_%28_not_are_tapas_are_ciccheti_of_Venice%29_in_this_pics_Baccal%C3%A0_mantecato_%28Cod%29.jpg/960px-%22_13_-_ITALY_-_Cicchetti_Venetian_cuisine_appetizers_restaurant_%28_not_are_tapas_are_ciccheti_of_Venice%29_in_this_pics_Baccal%C3%A0_mantecato_%28Cod%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ben &amp; Lisa Waters [1]","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Bagnet verd","name":"Bagnet verd","ingredients":["quattro spicchi grossi di aglio","un mazzetto di prezzemolo","un etto di acciughe salate (in alternativa, si può utilizzare l'equivalente netto di pasta di acciughe)","un pugno di mollica di pane fresco","un tuorlo di uovo sodo","aceto q.b.","olio extra vergine di oliva q.b.","pepe q.b.","sale","peperoncino","un cucchiaino di senape"],"steps":["porre in una tazza la mollica di pane e imbeverla completamente con l'aceto","lavare il prezzemolo, farlo asciugare ed estrarne le sole foglie","mondare l'aglio","dissalare le acciughe, diliscarle e privarle di testa e coda (dissalarle bene raschiandole con un coltello, ma evitare assolutamente di lavarle in acqua; operazione non necessaria se al posto delle acciughe intere si utilizza pasta di acciughe).","porre acciughe, foglie di prezzemolo e aglio su un tagliere e tritare finemente il tutto, avendo cura però che l'aglio rimanga in piccoli tocchetti appena visibili, mentre il resto deve perdere completamente il proprio aspetto","strizzare la mollica imbevuta di aceto e porla in una scodella","versare nella stessa il trito di acciughe, prezzemolo e aglio (se si è utilizzata la pasta di acciughe anziché tritare le acciughe dissalate, versarla qui)","aggiungere il tuorlo d'uovo ridotto in poltiglia con una forchetta","mescolare accuratamente e a lungo con forchetta o frusta, aggiungendo lentamente via via olio d'oliva, come se si trattasse di preparare una maionese, fino a raggiungere il quantitativo desiderato, tenendo conto che alla fine la salsa deve presentare un aspetto omogeneo, quasi cremoso, con i puntini bianchi dell'aglio","assaggiare e, se necessario, aggiungere sale q.b. e mescolare per distribuirlo uniformemente","macinarvi il pepe secondo il proprio gusto e mescolare per distribuirlo uniformemente","qualora si decida di aggiungere la senape e/o il peperoncino, provvedere a questo punto, mescolando poi accuratamente e aggiungendo ancora un po' d'olio","ricoprire la scodella e lasciar riposare la salsa per una mezz'ora","versare la salsa nel contenitore da portare in tavola e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBagnet_verd","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Anciove_al_verd.jpg/960px-Anciove_al_verd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"F Ceragioli","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Bagnet verd senz'aglio","name":"Bagnet verd senz'aglio","ingredients":["SottacetiI quantitativi di sottaceti possono variare leggermente, l'importante è che non ve ne sia uno prevalente, ad evitare che il gusto della salsa ne risulti troppo condizionato.","cetriolini (cinque o sei)","insalata giardiniera (cinque o sei pezzi possibilmente diversi)","capperi in salamoia (un cucchiaio)La salatura delle acciughe (o della pasta di acciughe) dovrebbe essere sufficiente. Si sconsiglia quindi l'uso di capperi sotto sale, poiché mondarli del sale senza lavarli in acqua è impresa lunga e il lavaggio in acqua dovrebbe essere seguito da una forte strizzatura, ad evitare che l'acqua entri nel preparato.","Funghi sott'olio (vanno bene i tipi più diffusi, champignon e/o porcini) in quantità di un paio di cucchiai","Quattro o cinque olive verdi in salamoia snocciolate","Cipolla (un quarto di cipolla rossa di dimensioni medie o un cipollino di Tropea)","Mollica di pane (un pugno)","Acciughe dissalate, diliscate e mondate di testa, pinna caudale e pinna dorsale (cinque o sei). In alternativa si può usare un quantitativo equivalente di pasta di acciughe.","Prezzemolo (un mazzetto abbondante)","Olio-extra vergine di oliva (q.b.)","Aceto (q.b.)","Senape","Peperoncino in polvere","Pepe nero macinato (in alternativa al peperoncino)"],"steps":["Lavare il prezzemolo in acqua e poi mondarlo dei gambi","Immergere la mollica in aceto","Su un tagliere ridurre i sottaceti (a parte i capperi), le olive e i funghi in tocchetti piccoli, la cipolla in sottili dischetti","Aggiungere le foglie di prezzemolo e tritare il tutto con la mezzaluna fino a ridurre l'insieme il più fine possibile","Passarlo in un mortaio pestando fino a che l'insieme non presenti più l'aspetto (anche al palato) di un trito a pezzettini ma assuma quello di un preparato omogeneo","Tritare sul tagliere le acciughe fino a ridurle a una pasta omogenea (operazione non necessaria se si utilizza in alternativa la pasta di acciughe)","Unire le acciughe a quanto preparato prima","Strizzare la mollica imbevuta di aceto e aggiungerla","Aggiungere un cucchiaino abbondante di salsa di senape","Mescolare fino a ottenere un composto omogeneo","Aggiungere lentamente olio, mescolando come se si dovesse preparare una maionese.","Terminare il tutto quando il quantitativo raggiunto è sufficiente","Aggiungere uno spruzzo di pepe nero macinato o di peperoncino in polvere. Per quest'ultimo in particolare si deve moderare molto la quantità: la salsa non deve diventare piccante ma il peperoncino si deve sentire appena","Servire in tavola in apposita ciotola"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBagnet_verd_senz'aglio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bagnet ross","name":"Bagnet ross","ingredients":["350&nbsp;grammi di pomodori maturi","1 carota","1 peperoncino piccante","2 cipolle di medie dimensioni","2 spicchi grossi di aglio","aceto","olio-extra vergine di oliva","un cucchiaino di zucchero o di miele","sale q.b."],"steps":["pulire i pomodori strofinandoli con un panno umido ma non lavarli in acqua","tagliarli a fette grossolane e porli in casseruola (evitare recipienti in alluminio), con un filo di olio","mondare aglio, cipolle e pulire la carota","tritarli finemente","unire il tutto nella casseruola dei pomodori e dar corso a una cottura a fuoco lento","mondare e sbriciolare il peperoncino","aggiungere nella casseruola ancora 3 cucchiai di olio, lo zucchero (o il miele), il peperoncino sbriciolato, un paio di cucchiai di aceto; regolare di sale","mescolare il tutto nella casseruola portando a bollore","lasciare bollire lentamente per 90 – 120&nbsp;minuti, ricordandosi di mescolare di tanto in tanto","al termine della cottura passare il contenuto della padella attraverso un passaverdura fine ottenendo così un composto cremoso","incorporare olio per rendere più liquido (a piacere) il tutto","servire in tavola in idoneo recipiente"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBagnet_ross","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/BagnetRossRev.jpg/960px-BagnetRossRev.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnticoMu90","licence":"CC0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Baccalà alla potentina","name":"Baccalà alla potentina","ingredients":["800g di baccalà ammollato","100g di olive nere","1 cipolla","50g di uvetta","passata di pomodoro q.b.","peperoncino (facoltativo)","olio","sale"],"steps":["Lavare il baccalà.","Reidratare l’uvetta in acqua tiepida per 15 minuti.","Denocciolare le olive.","Privare il baccalà delle lische, tagliarlo a tocchetti e tamponarlo con carta assorbente.","Tagliare la cipolla a fette sottili e soffriggere in una casseruola con 3-4 cucchiai di olio.","Unire il baccalà a tocchetti e rosolare entrambi i lati per un paio di minuti.","Aggiungere la passata di pomodoro (la quantità può variare, se si vuole un piatto più asciutto o più cremoso), olive e uvetta.","Coprire e cuocere a fiamma bassa per 15 minuti.","A cottura ultimata regolare di sale e, a scelta, aggiungere del peperoncino tritato o in polvere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBaccal%C3%A0_alla_potentina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Besciamella (ricetta originale)","name":"Besciamella (ricetta originale)","ingredients":["burro","prosciutto","vitello","carote","scalogno","sedano","foglie di alloro","chiodi di garofano","timo","grani di Pepe","fecola di patate","crema da cucina","brodo di Gallina."],"steps":["Preparare un mirepoix mescolando due once di burro, delle guarnizioni di vitello e del prosciutto magro, una carota, uno scalogno, un po' di sedano, tutto tagliato in dadini, una foglia di alloro, due chiodi di garofano, quattro granelli di pepe e un po' di timo.","Mettere su un fuoco moderato senza far indurire e quando tutta l'umidità è stata assorbita aggiungere un cucchiaino di fecola di patate.","Mescolare bene e aggiungere gradualmente quantità uguali di brodo di gallina, della crema e mescolare fino a ebollizione. Quindi lasciare addensare delicatamente.","Mescolare occasionalmente e se si stringe troppo, aggiungere ancora crema e latte. Dopo due ore passare la salsa due volte lentamente attraverso un setaccio in modo da ottenere una consistenza molto uniforme e liscia."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBesciamella_(ricetta_originale)","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Besciamella vegana","name":"Besciamella vegana","ingredients":["½ L latte di soia","3 o 4 cucchiai farina (secondo la densità desiderata, inoltre potete utilizzare anche farina integrale, oppure mischiarla con quella bianca)","2 cucchiai olio","1 pezzettino dado vegetale (o ½ cucchiaino di dado in polvere)","1 pizzico noce moscata","sale","pepe"],"steps":["Mettere il latte di soia in una pentola in cui sciogliere la farina e, senza mai smettere di mescolare al fine di evitare grumi, aggiungere l'olio, il dado in polvere, il sale, il pepe e la noce moscata.","Continuare a mescolare con cura fino al completo bollore ed alla giusta consistenza."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBesciamella_vegana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Besciamella","name":"Besciamella","ingredients":["70 g di burro","70 g di farina","500 ml di latte","un pizzico di sale","pepe","noce moscata"],"steps":["Fate sciogliere in un pentolino il burro a fuoco moderato. Togliere il pentolino dal fuoco.","Aggiungete la farina setacciandola e continuate a mescolare aiutandovi con una frusta.","Rimettete il pentolino sul fuoco","A questo punto versate tutto il latte, lentamente, con caduta \"a filo\", continuando a mescolare finché non inizia a bollire.","Aggiungere sale, smorzate la fiamma e lasciare sul fuoco per circa altri venti minuti, con un coperchio, e mescolando di tanto in tanto.","Togliete dal fuoco, aggiungete secondo necessità sale e secondo gusto un pizzico di noce moscata o pepe.","Se la besciamella risulta troppo soda diluitela con latte; se troppo liquida, rimettete sul fuoco aggiungendo una noce di burro infarinata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBesciamella","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bigoli alle noci alla veneta","name":"Bigoli alle noci alla veneta","ingredients":["400 g bigoli","70 g gherigli di noci","20 g burro","2 cucchiai pangrattato","1 pizzico zucchero","1 pizzico cannella in polvere","1 pizzico noce moscata appena grattugiata","olio, sale, pepe q.b."],"steps":["Cuocete la pasta in abbondante e bollente acqua salata.","Nel contempo pestate in un mortaio i gherigli di noci e unite lo zucchero, la cannella e la noce moscata, salate e pepate.","In un tegame sciogliete il burro e fate saltare per pochi secondi sul fuoco il pan grattato facendolo dorare.","Scolate i bigoli, badando di tenere da parte alcuni cucchiai dell'acqua di cottura.","Condite la pasta con l'olio d'oliva, aggiungere la salsa di noci, cospargete con il pangrattato e servite."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBigoli_alle_noci_alla_veneta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bigoli con l'anatra","name":"Bigoli con l'anatra","ingredients":["1 anatra novella pulita, ma con le interiora","400 g di bigoli freschi","80 g di burro","salvia","sedano (1costa)","1 carota","1 cipolla","2 chiodi di garofano","aglio","alloro","prezzemolo","4 cucchiai di grana grattugiato","sale q.b.","pepe"],"steps":["Mettete sul fuoco una pentola con abbondante acqua salata","pulite carota, cipolla e sedano e metteteli nell'acqua con i chiodi di garofano, il prezzemolo, l'alloro e uno spicchio d'aglio","fiammeggiate l'anatra","quando l'acqua inizierà a bollire immergete l'anatra con il cuore e il ventriglio (stomaco)","dopo almeno un'ora di bollitura togliete il volatile dal brodo che conserverete a parte","passate cuore e ventriglio lessati nel frullatore con le restanti frattaglie (fegato) crude","in un tegame ampio fate rosolare le frattaglie con il burro e con la salvia","aggiustate di sale e pepe","filtrate il brodo dell'anitra","riportate a bollore il brodo e gettate i bigoli","scolateli al dente senza asciugarli eccessivamente","condite i bigoli nel tegame rimestandoli sul fuoco","spolverate di grana appena grattugiato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBigoli_con_l'anatra","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Bigoli_alle_millepiume.jpg/960px-Bigoli_alle_millepiume.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dèsirèe Tonus","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Bensone","name":"Bensone","ingredients":["150g di burro o margarina","150g zucchero","300g farina","1 dose di lievito","2 tuorli d'uovo","(facoltativo) scorza di limone","1/2 bicchiere di latte"],"steps":["Mettere tutti gli ingredienti nel mixer alla velocità massima, poi ridurre la velocità e aggiungere il latte. L'impasto non deve risultare troppo liquido.","Comporre una forma ovale sulla teglia ricoperta di carta d'argento, spolverare di zucchero o granella di zucchero.","Cuocere a forno preriscaldato a 180° (170° a forno freddo ventilato) per circa 40 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBensone","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/88/Bensone%2C_balsone%2C_bals%C3%B2n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Regione Emilia-Romagna","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti al cocco","name":"Biscotti al cocco","ingredients":["200 g di farina","100 g di farina di cocco","150 g di zucchero","150 g di burro","un uovo intero e un tuorlo","mezza bustina di lievito"],"steps":["Mettere su una spianatoia la farina a fontana, il cocco, lo zucchero, il burro, il lievito, il tuorlo e l'uovo. Impastare fino ad ottenere una pasta omogenea ed elastica.","Lasciare riposare in frigorifero per circa 3 ore.","Stendere con il mattarello la pasta sulla spianatoia per uno spessore di circa quattro millimetri e ricavare dei biscotti usando gli appositi stampini.","Foderare una teglia con la carta da forno e disporvi quindi sopra i biscotti. Mettere nel forno già caldo, e cuocere per circa 15 minuti a 160°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_al_cocco","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/97/Biscotti_4_LILA_%283983673576%29.jpg/960px-Biscotti_4_LILA_%283983673576%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maurizio Pesce from Milan, Italia","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Berlingozzo","name":"Berlingozzo","ingredients":["400 g di farina bianca","2 uova","2 tuorli","200 g di zucchero","100 g di burro","scorza grattugiata di 1 limone","1 dl di latte fresco intero","baking","un pizzico di sale"],"steps":["Unite, mescolando energicamente, tutti gli ingredienti esclusi 20 g di farina e 20 g di burro.","Imburrate e spolverizzate di farina uno stampo, versate l'impasto.","Cuocete in forno a temperatura media per circa 40 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBerlingozzo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Berlingozzo.jpg/960px-Berlingozzo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti ai cornflakes","name":"Biscotti ai cornflakes","ingredients":["400 g di farina di grano tenero","120 g di zucchero","100 g di fiocchi d'avena","100 g di cioccolato fondente oppure al latte","100 g di burro","100 g di margarina","80 g di corn flakes","2 uova piccole","20-30 g di latte","10 g di lievito per dolci","2 buste di vanillina","buccia grattugiata di 1 limone"],"steps":["Fate ammorbidire il burro e la margarina a temperatura ambiente.","Tritare brevemente i fiocchi d'avena utilizzando un mixer in modo da ottenere una farina abbastanza grossolana.","Mescolare la farina di fiocchi d'avena con la farina di grano tenero, la vanillina, il lievito e lo zucchero.","Aggiungere le uova, il burro, la margarina, e la buccia tritata di un limone.","Impastare bene, aggiungendo un po' di latte fino ad ottenere un composto omogeneo, quindi aggiungere i cornflakes (fiocchi di mais) ed impastare molto brevemente in modo che non si frantumino.","Rivestite due placche da forno con della carta da forno, quindi con l'ausilio di due cucchiai create delle palline di impasto ed adagiatele sulla placca.","Opzionale: disporre dei cornflakes sulla sommità delle palline per rendere il biscotto più croccante","Infornate a 180 gradi per 17-18 minuti","Tolti dal forno, scaldate il cioccolato a bagnomaria, quindi ricoprire i biscotti con il cioccolato fuso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_ai_cornflakes","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti al cioccolato","name":"Biscotti al cioccolato","ingredients":["250 g di farina \"00\"","Latte q.b.","150 g.di zucchero","olio q.b","1 uovo"],"steps":["Mescolare l'uovo la farina e lo zucchero.","Aggiungere poi il latte e l'olio.","Impastare bene il tutto fino a fare l'impasto liscio.","Formare con un bicchiere dei cerchi con l'impasto ,mettere sopra della marmellata o nutella e unire i due lati","Infornare a 180° per 15 minuti.","Servire con uno spolvero di zucchero a velo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_al_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/5/56/1196-salame-al-cioccolato-con-biscotti-nocino-frutta-secca-e-canditi-ricette-dolci-italiane.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lucarobertii","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti al cioccolato 2","name":"Biscotti al cioccolato 2","steps":["Ammorbidire il burro e montare con lo zucchero; mescolare con un cucchiaio di legno finche non si ottiene una spuma soffice.","Dopo aver seguito i passaggi precedenti aggiungere al composto le uova e la farina setacciata.","Mescolare delicatamente e aggiungere il cacao, anch'esso setacciato.","In seguito unire all' impasto le gocce di cioccolato (o una barretta di cioccolato tagliata grossolanamente con un coltello).","Infine aggiungere il lievito e mescolare per uniformare il composto che in seguito dovrà essere avvolto con della pellicola trasparente e lasciare riposare per 40 minuti in frigo.","Infornare a 180° per 15 minuti; una volta cotti, estrarre dal forno e farli raffreddare per qualche minuto.","N.B.: per gustarli al meglio servire tiepidi con una leggere spolverata di zucchero a velo.","Biscotti al cioccolato Biscotti al cioccolato 2"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_al_cioccolato_2","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brioche","name":"Brioche","ingredients":["1 kg farina manitoba","150 g zucchero","20 g sale","10 g miglioratore per impasti(non necessario)","100 ml burro","100 g uova","300 g acqua","20 g lievito","alcune gocce aroma panettone/limone/vaniglia","pizzico di polvere di vaniglia","500 g Burro (o Margarina ma il sapore peggiora) per sfoglia da aggiungere nel panetto"],"steps":["Impastare acqua, farina, uova, burro, zucchero e un pizzico di sale.","Quando l'impasto ha raggiunto la consistenza di panetto elastico e senza grumi, stenderlo in tre giri di pasta con burro (margarina) sfoglia.","All'ultimo giro di pasta stendere i cornetti con uno spessore di pochi millimetri e tagliare in triangoli, che poi andranno arrotolati a mezza luna.","È possibile guarnire i cornetti con marmellata, aggiungendone una piccola quantità all'interno del triangolo prima di arrotolare a mezzaluna.","Lasciar lievitare per almeno 8/10 ore al naturale.","NB: Con lo stesso preparato è possibile fare anche: saccottini, girelle, trecce semplicemente cambiando il tipo di taglio del panetto nella parte finale della preparazione."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrioche","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e4/Brioche_gelato_con_panna.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Rollopack","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Brasato al Barolo","name":"Brasato al Barolo","ingredients":["1 kg di vitellone o bovino adulto di razza piemontese (fassone)","75 cL di vino Barolo","50 g di lardo stagionato o pancetta","25 g di burro","1 spicchio d'aglio","sedano, cipolla, carota","cannella, chiodi di garofano, noce moscata","alloro, rosmarino","sale, pepe","cognac (facoltativo)"],"steps":["(consigliato) mettere carne, spezie e verdure a marinare nel vino almeno 4 ore prima di procedere alla cottura","Rosolare a fiamma alta il pezzo di carne in un battuto di lardo con burro. A rosolatura avvenuta aggiungere l'aglio, le spezie e le erbe aromatiche.","Aggiungere sedano, cipolla e carota tagliati a pezzi, unire una parte del vino Barolo senza versarlo direttamente sulla carne.","Quando il vino è evaporato, aggiungere il resto del Barolo ed eventualmente aggiungere brodo di carne.","Lasciar cuocere, coprendo la pentola, per circa 2 ore facendo attenzione che resti un po' di liquido sul fondo.","Eliminare le spezie e le erbe aromatiche e passare al setaccio le verdure. Mettere nuovamente in pentola le verdure finché il sugo non si sia addensato.","Affettare il brasato e ricoprirlo con il suo sugo. Prima di servirlo, è possibile (ma non indispensabile) irrorare con un bicchiere di cognac e fiammeggiare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrasato_al_Barolo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Brasato_al_barolo_2.jpg/960px-Brasato_al_barolo_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lasagnolo9","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti ripieni alla Nutella","name":"Biscotti ripieni alla Nutella","ingredients":["400 g. di farina","120 g. di burro","100 g. di zucchero","3 uova intere","1 tuorlo","1 bustina di lievito vanigliato","400 g. di Nutella","Zucchero a velo q.b."],"steps":["Amalgamare in una terrina la farina, lo zucchero, il burro, le uova (tuorlo compreso) e il lievito fino a quando il composto non risulta omogeneo e compatto.","Stendere una sfoglia alta più o meno 3mm e tagliare dei cerchi con un bicchiere.","Imburrare ed infarinare la teglia del forno o, in alternativa, forderarla con la carta forno.","Disporre i cerchi sulla teglia; mettere un cucchiaino di Nutella per biscotto e ricorprire con un altro cerchio.","Cuocere in forno a 200 °C per 10 minuti.","Una volta cotti, cospargere con lo zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_ripieni_alla_Nutella","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Nutellabiscotti.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nessun autore leggibile automaticamente. Absinthe presunto (secondo quanto affermano i diritti d'autore).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brasadelo","name":"Brasadelo","ingredients":["1kg farina bianca","400g burro","400g zucchero semolato","4 uova","2 bustine lievito per dolci","1 pizzico di sale","400g uvetta sultanina","buccia di un limone grattugiata","Zucchero granulato"],"steps":["Mescolare lievito e farina, quindi setacciare il tutto due volte con un setaccio fine.","Sciogliere il burro a bagnomaria e mettete l'uvetta in una terrina con un po' di Recioto di Gambellara.","Porre le uova e lo zucchero in una terrina, quindi mischiare con una frusta finché il tutto diventa gonfio e spumoso; versare quindi il burro sciolto e amalgamare con la frusta.","Aggiungere poi la farina e il lievito, e amalgamare con un cucchiaio di legno, quindi aggiungere anche l'uvetta; formare una massa omogenea a forma di ciambella, aggiungendo eventualmente del latte se l'impasto diviene troppo duro, e sparpagliare sopra un po' di zucchero granulato.","Cuocere in un forno ben caldo a 160 °C per 1 ora, quindi abbassare la temperatura a 140 °C e continuare la cottura per altri trenta minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrasadelo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brigidino di Lamporecchio","name":"Brigidino di Lamporecchio","ingredients":["2 uova","120 gr di zucchero","10 gr di estratto di anice","una presa di sale","farina q.b."],"steps":["Fatene una pasta piuttosto soda, lavoratela colle mani sulla spianatoia e formatene delle pallottole grosse quanto una piccola noce.","Ponetele alla stiaccia nel ferro da cialde a una debita distanza l'una dall'altra e, voltando di qua e di là il ferro sopra il fornello ardente con fiamma di legna, levatele quando avranno preso colore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrigidino_di_Lamporecchio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/9/91/Brigidini_di_Lamporecchio_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Camelia.boban","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti tirolesi","name":"Biscotti tirolesi","ingredients":["280 g di farina di frumento tipo 0","120 g di burro","90 g di zucchero di canna","1 tuorlo d'uovo","2 cucchiaini di lievito in polvere","1 pizzico di sale","1 limone"],"steps":["In una terrina setacciare la farina con il lievito, aggiungere zucchero semolato, l'uovo ed un pizzico di sale, e la buccia grattugiata di 1 limone.","Lavorare il tutto per un po', quindi aggiungere il burro freddo tagliato a pezzetti.","Impastare rapidamente, al fine di non riscaldare troppo il burro, fino ad ottenere un impasto liscio ed omogeneo.","Tirare la sfoglia con un mattarello e ritagliarla con uno stampino della forma voluta.","Cuocere in forno preriscaldato a 180 °C per 15 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_tirolesi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Biscotti_tirolesi.jpg/960px-Biscotti_tirolesi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psubiaco","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti rustici con grano saraceno","name":"Biscotti rustici con grano saraceno","ingredients":["180 g di farina di frumento integrale","180 g di margarina vegetale","130 g di farina di frumento per torte","105 g di grano saraceno","60 g di zucchero grezzo di canna","60 g di zucchero semolato","50 g di fiocchi d'avena macinati","40 g di latte","1 uovo piccolo","1 bustina di lievito per dolci","1 cucchiaino raso di bicarbonato di sodio","1 pizzico di sale"],"steps":["In una terrina inserire la margarina ed i due tipi di zucchero, quindi lavorare utilizzando un mestolo in legno fino ad ottenere un composto omogeneo.","Aggiungere l'uovo ed il burro ammorbidito, quindi mescolare con una frusta, ed aggiungere il latte mescolando.","In una seconda terrina, mescolare le farine, i fiocchi d'avena macinati, il lievito ed il bicarbonato di sodio, quindi aggiungere il composto ottenuto, un po' per volta, all'impasto ottenuto precedentemente, mescolando con un cucchiaio di legno.","Terminare la lavorazione dell'impasto con le mani, su una spianatoia.","Con un mattarello tirare la sfoglia fino ad oggenere un'altezza di circa 8mm, e quindi ritagliarla con uno stampo per biscotti che poi dovranno essere riposti in una placca da forno rivestita con carta da forno.","Coprire i biscotti con uno strato di zucchero di canna, che dovrà essere leggermente premuto sul biscotto in modo che resti attaccato","Cuocere in forno preriscaldato a 180 °C, non ventilato, per 16-17 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_rustici_con_grano_saraceno","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brik","name":"Brik","ingredients":["150 gr di farina 00 oppure 100 gr di farina di riso","50 gr di farina di semola molto fine","350 / 400 g di acqua fresca","1 cucchiaino di sale"],"steps":["Mescolare energicamente gli ingredienti in una terrina, evitando che si formino grumi.","Lasciare riposare per un'ora a temperatura ambiente.","Per evitare che i fogli si brucino durante la preparazione, è opportuno che la piastra non sia sul fuoco diretto, ma che faccia da coperchio ad una pentola piena per tre quarti di acqua.","Quando calda, spennellare la piastra con olio, poi con la quantità necessaria di composto per formare un velo molto sottile.","Lasciar cuocere fino a che il foglio non abbia preso un colore opaco. Togliere con delicatezza e poggiare su un canovaccio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrik","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti del Lagaccio","name":"Biscotti del Lagaccio","ingredients":["500 g di farina di grano tenero","280 ml di acqua a temperatura ambiente circa","15 g di lievito di birra","150 g di zucchero","120 g di burro","un cucchiaino di sale","alcune volte può essere aggiunto 15 g di finocchietto dolce o anche di liquore all'anice, soprattutto nell'ovadese"],"steps":["Sciogliere il lievito con l'acqua e cominciare ad impastare aggiungendo subito 300 gr. di farina. Continuare ad impastare aggiungendo lo zucchero e la farina rimanente (\"a manciate\") fino a raggiungere un buon punto pasta","Aggiungere a questo punto il burro morbido, cucchiaio dopo cucchiaio, badando bene a farlo assorbire correttamente.","Unire il sale e completare l'impasto.","Lasciare lievitare fino a quando non ha raggiunto il doppio del volume (Ad una termperatura ambiente di 20° serviranno circa 4 ore).","Creare due filoni di pasta e lasciarli lievitare nuovamente (Per almeno 1 ora).","Infornare a 180°C per circa 30/40 minuti e far raffreddare su una grata per 12/24 ore.","Tagliare i filoni a fette \"sbieche\" allo spessore di 3 cm circa.","Far biscottare a temperatura media (120/140°) fino a che le fette risulteranno leggermente dorate da entrambe le parti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_del_Lagaccio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brasato di manzo alla lombarda","name":"Brasato di manzo alla lombarda","ingredients":["800 g di polpa di manzo","400 ml di vino rosso (es. Inferno, Nebbiolo, Barolo, Raboso)","1 spicchio d' aglio","una costola di sedano","una carota","una cipolla","una foglia di alloro","due scatole di pomodori pelati","olio di oliva q.b.","sale q.b.","acqua q.b."],"steps":["Salate esternamente la carne, deponetela in una pentola per preparazioni in umido, nella quale avete versato olio a sufficienza per arrostire il pezzo di manzo, con l'aglio incamiciato e l'alloro.","Bagnate con il vino rosso e riducete il sugo di un terzo circa.","Passate i pomodori e metteteli sulla carne.","Abbassate la fiamma. Protraete complessivamente la cottura per quattro ore circa, avendo cura di girare il pezzo di manzo quando necessario, al fine di non bruciarne la superficie. Se il sugo si dovesse concentrare eccessivamente durante l' ebollizione, ripristinate la giusta densità con poca acqua calda.","Estraete la foglia di alloro dalla preparazione.","Servite la carne affettata e nappata con la salsa calda, su letto di polenta di mais giallo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrasato_di_manzo_alla_lombarda","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti al miele con semi di papavero","name":"Biscotti al miele con semi di papavero","ingredients":["320 g di farina di frumento, possibilmente semintegrale, di tipo 2","160 g di fecola di patate","120 g di zucchero","120 g di margarina vegetale","1 uovo","50 g di latte","2 cucchiai abbondanti di miele, possibilmente di castagno","16g di lievito chimico","2 cucchiai abbondanti di semi di papavero","3 limoni (scorza grattugiata)","1 pizzico di sale"],"steps":["In una terrina mescolare insieme la farina, fecola, lievito, pizzico di sale, zucchero.","Aggiungere la margarina e l'uovo, quindi mescolare bene, quindi aggiungere anche il miele ed il latte mescolando.","Aggiungere i semi di papavero e la scorza dei limoni grattugiata, e terminare la lavorazione dell'impasto con le mani, su una spianatoia.","Con un mattarello tirare la sfoglia fino ad ottenere un'altezza di circa 10 mm, e quindi ritagliarla con uno stampo per biscotti che poi dovranno essere riposti in una placca da forno rivestita con carta da forno.","Cuocere in forno ventilato, preriscaldato a 160 °C, per 12-14 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_al_miele_con_semi_di_papavero","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bocconcini di cefalo","name":"Bocconcini di cefalo","ingredients":["4 cefali","burro q.b.","farina q.b.","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Sfilettare i cefali puliti privando i filetti della pelle.","Tagliare i filetti in pezzi grossolani.","Infarinare il pesce con la farina leggermente salata.","Friggere i bocconcini in un tegame antiaderente in cui avete fuso del burro a sufficienza.","Servire il piatto caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBocconcini_di_cefalo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscottu a capunata","name":"Biscottu a capunata","ingredients":["pane casareccio biscottato","olio d'oliva","origano","aceto","sale","peperoncino rosso."],"steps":["Spezzate a grossi pezzi il pane casareccio biscottato ed immergetelo in una scodella piena d'acqua; toglietelo subito dopo ed asciugatelo con un tovagliolo; conditelo con un filo d'olio, aceto, origano, sale e strofinatevi su un peperoncino rosso.","Si può omettere l'aceto e spezzettare un pomodoro maturo sul «biscotto» incorporandovi un po' di sugo.","Biscottu a capunata Biscottu a capunata"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscottu_a_capunata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti alle mele","name":"Biscotti alle mele","ingredients":["400 g mele","250 g farina di frumento integrale","150 g farina di frumento tipo 0","100 g zucchero","70 g olio","2 uova","6 g lievito chimico","4 g cannella in polvere","scorza grattugiata di 1 limone","1 pizzico di sale"],"steps":["Mescolare insieme le farine, zucchero, lievito, cannella in polvere, sale, scorza di limone grattugiata.","Aggiungere l'uovo e impastare.","Aggiungere l'olio, e impastare.","Aggiungere la mela, eventualmente sbucciata (non è obbligatorio!), privata del torsolo, tagliata a cubetti molto piccoli e impastare.","Su una spianatoia, tirare la pasta utilizzando un mattarello in modo da ottenere uno spessore di 5-6mm, quindi con uno stampo ricavare i biscotti da porre su una placca da forno ricoperta di carta forno.","Opzionalmente, si può ricoprire i biscotti con zucchero di canna integrale.","Infornare in forno ventilato a 160 gradi per 20 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_alle_mele","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Biscotti_alle_mele.jpg/960px-Biscotti_alle_mele.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mesfet","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti integrali alla nocciola","name":"Biscotti integrali alla nocciola","ingredients":["500 g farina di frumento integrale","180 g di olio di semi di girasole","120-200 g circa di latte vegetale","100-120 g zucchero di canna integrale","150 g di nocciole già sgusciate","50 g di crema di nocciole (senza zucchero)","10-16 g di lievito chimico secondo indicazioni sulla confezione","5 g di bicarbonato di sodio","1 g di sale"],"steps":["Mescolare assieme farina, lievito, bicarbonato di sodio e sale.","Tritare finemente le nocciole insieme allo zucchero, ed aggiungere al composto.","Impastare aggiungendo l'olio e, a poco a polo, il latte vegetale fino ad ottenere un impasto omogeneo.","Su una spianatoia, tirare l'impasto fino a raggiungere uno spessore di 6-8mm, quindi con uno stampo ricavare i biscotti da riporre su una placca da forno, opportunamente ricoperta di carta forno. E' anche possibile formare i biscotti a mano, con la forma preferita","Opzionalmente, ricoprire i biscotti con zucchero di canna integrale.","Infornare per circa 18 minuti in forno statico a 180°C."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_integrali_alla_nocciola","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti mandorle e batata","name":"Biscotti mandorle e batata","ingredients":["350 g batata","250 g mandorle sgusciate (con pellicina marron)","150 g farina di frumento integrale","5 g lievito chimico","2 g di sale"],"steps":["Lavare e lessare brevemente le batate, in modo che si spappolino","Tritare finemente con mixer le mandorle, riducendole ad una farina.","Aggiungere al trito di mandorle la farina, il lievito chimico ed un pizzico abbondante di sale.","Ridurre in poltiglia la batata, e impastare con l'impasto ottenuto al punto precedente.","Su una teglia, ricoperta di carta forno, distribuire l'impasto ottenuto con uno spessore di circa 6mm, quindi infornare per 18-20 minuti a 180 gradi.","Rimuovere dal forno, e con una rotella da pizza tagliare per ricavare i biscotti della forma voluta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_mandorle_e_batata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/Biscotti_mandorle_batata1.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mesfet","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brodetto alla vastese","name":"Brodetto alla vastese","ingredients":["1,5 kg pesce fresco misto","500 g. pomodori freschi","olio extravergine d'oliva","peperone dolce","prezzemolo spezzato a mano","aglio rosso a spicchi sbucciato","peperoncino piccante quanto basta."],"steps":["La cottura va effettuata in un coccio.","Pulire il pesce lasciando attaccate le teste, scottare il pomodoro in abbondante acqua bollente spellarlo, tagliarlo a pezzettoni avendo cura di rimuovere i semi e la parte centrale più dura, versare il pomodoro tagliato nel coccio, aggiungete tutti gli odori e l'olio extra vergine di oliva.","Porre il coccio su fuoco moderato, aggiungere pesce gradatamente iniziando da quelli più duri, in ultimo mettere triglie, merluzzetti e frutti di mare, 1 minuto prima di servire a tavola aggiungete una manciata di calamaretti piccoli.","Tempo di cottura circa 20 minuti.","Molto importante è scuotere leggermente tutta la pentola durante la cottura per evitare che pesce o pomodoro si attacchino al fondo del coccio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrodetto_alla_vastese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Biscotti al muesli","name":"Biscotti al muesli","steps":["Lavare l'uva sultanina e poi lasciarla in ammollo in acqua per 10 minuti","Tritare il cioccolato fondente","Mescolare tutti gli ingredienti solidi, poi aggiungere uvetta ed olio","Infine, mescolando, aggiungere il latte vegetale fino a raggiungere la giusta consistenza","Su due placche da forno, formare i biscotti a piacere, della forma voluta","Infornare a 180 gradi per circa 10-12 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_al_muesli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bombette deliziose","name":"Bombette deliziose","ingredients":["200 g farina integrale","80 g panna","45 g olio di girasole","40 g amido di mais","40÷60 g zucchero di canna","1 uovo piccolo","4 g bicarbonato di sodio","4 g lievito per dolci","1 g sale","aroma di limone o arancia o rhum"],"steps":["In una ciotola mescolare la farina, l'amido, lo zucchero, il bicarbonato di sodio e il sale.","Aggiungere l'uovo e la panna dopo averla montata leggermente.","Aggiungere l'aroma e l'olio di girasole, quindi impastare bene: il composto deve essere morbido e umido.","Rivestire una placca da forno con la carta da forno, quindi formare con le mani 25 palline da 20g circa","Dopo aver preriscaldato il forno a 160 gradi ventilato, infornare la placca per 15 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBombette_deliziose","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Bombette_deliziose.jpg/960px-Bombette_deliziose.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psubiaco","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Biscotti variegati alle carrube e nocciole","name":"Biscotti variegati alle carrube e nocciole","steps":["In una ciotola preparare l'impasto bianco, mescolando le farine, l'eventuale granella di nocciola, l'amido, lo zucchero, il bicarbonato di sodio, lievito e il sale;","aggiungere l'uovo e la panna dopo averla montata leggermente;","aggiungere l'aroma e l'olio di girasole, quindi impastare bene: il composto deve essere morbido e umido;","mettere da parte l'impasto ottenuto e ripetere il procedimento per il secondo impasto;","rivestire due placche da forno con la carta da forno;","dividere l'impasto bianco in due e con un mattarello tirare due sfoglie alte circa 1cm;","dividere l'impasto nero in due e con un mattarello tirare due sfoglie alte circa 1cm;","sovrapporre le 4 sfoglie e poi impastare brevemente per dare un effetto marmorizzato;","realizzare dei salsicciotti in modo da tagliare poi con il coltello delle fette di circa 1cm di spessore, da adagiare sulle teglie da forno;","infornare in forno statico preriscaldato a 170 gradi per circa 15÷16 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBiscotti_variegati_alle_carrube_e_nocciole","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bunet","name":"Bunet","ingredients":["4 uova","8 cucchiai zucchero","1 bicchiere latte tiepido","1 manciata amaretti sbriciolati","2 cucchiai cioccolato (fondente) in polvere","1 bicchierino rhum","4 cucchiai zucchero (per il caramello)"],"steps":["Sbattere le uova (intere) con gli 8 cucchiai di zucchero diluiti in poco latte.","Aggiungervi gli amaretti, il cioccolato ed il rhum.","Versare sul fondo dello stampo i 4 cucchiai di zucchero, diluiti in poca acqua, quindi scaldarlo per farlo quasi caramellare (solo imbiondire).","Lasciar raffreddare lo stampo, versarvi il composto preparato e cuocere a bagnomaria per circa un'ora."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBunet","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brustengo","name":"Brustengo","ingredients":["100g di lardo","300ht di farina","1 bustina di lievito","buccia d'arancia grattugiata","acqua q.b.","sale q.b.","olio"],"steps":["Tagliare il lardo a pezzetti e farlo soffriggere in una padella con abbondante olio.","Nel frattempo impastare la farina, poca buccia d'arancia, il lievito e il sale, aggiungendo poco a poco l'acqua.","Unire all'impasto il lardo soffritto e continuare ad amalgamare.","Una volta omogeneo, distribuire l'impasto in una padella unta con olio con un cucchiaio e lasciar cuocere, finché non si formerà una crosta.","Girare come una frittata e portare a cottura completa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrustengo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Buglione","name":"Buglione","steps":["L'agnello deve essere tagliato a pezzi e marinato per alcune ore con vino rosso della zona (Rosso di Sovana), aceto, rosmarino, salvia, basilico, cipolla, carota e sedano.","Successivamente la carne deve essere asciugata e cotta in un tegame a fuoco lento.","Si aggiungono cipolla, aglio, peperoncino e rigatino precedentemente soffritti e si fa rosolare il tutto.","Si aggiungono vino rosso che va fatto evaporare e pomodori maturi passati; una volta amalgamato il tutto.","Si aggiunge un po' di sale e si prosegue la cottura a fuoco lento, mantenendo il sugo abbastanza liquido."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBuglione","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Pasquale_Buglione_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Senato italiano","licence":"CC BY 3.0 it"},{"title":"it:Libro di cucina/Ricette/Brovada carsolina","name":"Brovada carsolina","steps":["Le rape crude vengono solo lavate e pulite, non sbucciate, e poi passate alla grattugia apposita, in modo da ottenere filetti spessi circa due millimetri.","I filetti così ottenuti si adagiano in un recipiente, salando abbondantemente ogni strato e pigiando con le mani finché il tutto viene coperto dall’umore emesso dalle rape.","È bene non pigiare troppo pesantemente per non macerare i singoli filetti.","Se le rape non dovessero dare abbastanza umore da coprire il tutto (ma succede raramente), si può aggiungere un po’ di acqua bollita e raffreddata.","Coprire con un panno pulito e un piatto rovesciato, sul quale adagiare una pietra carsica ben pulita.","La pietra deve venir coperta dal liquido per almeno un paio di centimetri.","Dopo un mese circa, togliere la pietra, il piatto ed il panno sul quale si sarà formato uno strato maleodorante che ovviamente si butta.","Scolare il liquido di superficie e pulire la brovada da un eventuale debordamento dello strato maleodorante.","Tolto il quantitativo della brovada che si intende usare, ricoprire il rimanente contenuto del recipiente con un panno pulito, un piatto pulito e la pietra ben ripulita; se occorre aggiungere acqua bollita raffreddata e riporre al fresco fino al prossimo utilizzo.","La brovada ottenuta sarà più o meno acida e agra, il che dipende dalla qualità delle rape e dal tipo di pietra, ma anche da altri fattori quali il tempo di macerazione e soprattutto la temperatura.","Se dovesse risultare troppo acida, lavarla accuratamente in acqua corrente prima dell’utilizzo.","Soffriggerla poi con aglio (o cipolla, a piacere), bagnarla con acqua e lasciar evaporare per una mezz’ora circa.","Servire come contorno per carni di maiale.","Un'alternativa prevede l'aggiunta di un soffritto di farina.","Un'altra alternativa prevede che assieme ai filetti di rape si mettano a macerare pure delle piccole rape intere.","Queste rapette poi si utilizzano schiacciate assieme ad un uguale quantitativo di patate lesse e fatte saltare in padella con olio e aglio tritato.","In tutte le ricette con la brovada carsolina viene aggiunto abbondante cumino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrovada_carsolina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brutti ma buoni","name":"Brutti ma buoni","ingredients":["300 g di zucchero a velo","250 g di mandorle","250 g di nocciole","3 albumi"],"steps":["Tritare molto finemente le nocciole e le mandorle","Montare a neve gli albumi","Incorporare in una grossa ciotola gli albumi montati, lo zucchero a velo, le nocciole e le mandorle","Amalgamare bene","Disporre l'impasto sulla carta da forno nella pirofila in piccole piramidine di qualche centimetro di diametro, ben distanziate tra loro","Infornare per 15 minuti circa","Lasciar raffreddare i dolcetti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrutti_ma_buoni","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Brutti_e_Buoni.JPG/960px-Brutti_e_Buoni.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alexmar983","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Cacciucco","name":"Cacciucco","ingredients":["300 gr. di seppie","300 gr. di polpi","300 gr. di palombo","500 gr. di pesce da zuppa (gallinelle, cappone, scorfano)","300 gr. di cicale","500 gr. di frutti di mare misti (cozze, vongole)","500 gr. pomodori maturi + 1 cucchiaio di concentrato","1 bicchiere di vino (secondo alcuni bianco, secondo altri dovrebbe essere rosso)","12 fette di pane raffermo, arrostito, pepato e agliato","aglio, peperoncino e salvia per il soffritto"],"steps":["Soffriggere in un largo recipiente l'olio con l'aglio, la salvia e il peperoncino.","Mettere poi i polpi e, dopo quindici minuti circa le seppie, tagliati a tocchetti.","Bagnare con il vino. Aggiungere il concentrato di pomodoro ed i pomodori freschi e cuocere per altri 20 minuti.","Poco a poco aggiungere anche i pesci da zuppa ed il palombo (tagliato).","Le teste dei pesci devono essere cotte in brodo a parte, e poi passate al setaccio ed aggiunte al resto, per dare più sapore.","Quando i polpi e le seppie sono diventati abbastanza teneri aggiungere i crostacei ed i frutti di mare con il loro guscio.","Aspettare che le cozze e le vongole si aprano. Intanto le fette di pane tostato e agliato vanno appoggiate sul fondo dei piatti.","Attingere dalla casseruola pesce e sugo in parti equilibrate e versarlo sopra il pane."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCacciucco","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Cacciucco.jpg/960px-Cacciucco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Lucarelli assumed (based on copyright claims).","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Budino al cacao","name":"Budino al cacao","ingredients":["500 g latte intero o parzialmente scremato","70 g zucchero di canna o semolato","80 g amido di mais, oppure 60 g di amido di masi e 20 g farina tipo 0","35 g cacao amaro magro"],"steps":["In una ciotola inserire lo zucchero, il cacao e la farina, quindi mescolare bene in modo da ottenere un composto abbastanza omogeneo.","In un bricco o pentola a fondo spesso, inserire il latte, e mentre si sta scaldando aggiungere, a poco a poco, mescolando con una frusta, il composto a base di zucchero, cacao e amido o farina precedentemente preparato, facendo attenzione che non si formino grumi.","Portare ad ebollizione per circa 3 minuti, finché si ottiene la giusta consistenza, quindi versare in stampini o tazze, e far raffreddare.","Consumare freddo!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBudino_al_cacao","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Calzone al forno","name":"Calzone al forno","ingredients":["600 g. di pasta da pane","100 g. di prosciutto cotto","200 g. di ricotta","1 uovo","100 g. di mozzarella","50 g. di parmigiano grattugiato","sale quanto basta","poca farina"],"steps":["Tagliare a dadini la mozzarella e il prosciutto in tante striscioline.","Lavorare in una terrina la ricotta: quando s'ammorbidisce, unire la mozzarella, il prosciutto, un uovo intero e 50 g.","di parmigiano grattugiato.","Salare leggermente.","Stendere la pasta in una sfoglia di forma circolare dello spessore di circa 5 mm.; riempire la sfoglia con il composto e ripiegarla in due.","Chiudere bene ai bordi per evitare che il ripieno durante la cottura esca.","Infarinare una piastra, disporre il calzone e passare in forno a 200° per circa mezz'ora."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCalzone_al_forno","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8c/Pizza_Calzone.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"user:Enslin","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Bruscitti","name":"Bruscitti","ingredients":["600 grammi di manzo affettata in pezzi molto piccoli. I tagli più indicati sono: polpa reale - tampetto o diaframma – fustello o lombatello – cappello del prete","150 grammi di pancetta tagliata finemente","burro","1 bicchiere di vino rosso robusto (Barbera, Barolo o Barbaresco)","un sacchetto con due cucchiai di \"erbabona\" (semi di finocchio selvatico) e volendo una punta di aglio."],"steps":["Tagliare e sminuzzare la carne a punta di coltello ottenendo delle porzioni grandi come una mandorla.","In una pentola di grosso spessore, mettere i bruscitti così ottenuti a freddo con 50 grammi di burro per ogni chilo di carne. Aggiungere quindi la pancetta, il sale e un po' di pepe, in discretissima quantità. Aggiungere anche il sacchetto con i semi di finocchio selvatico.","Mettere sul fuoco bassissimo e coprire subito. Sarebbe opportuno mettere due pesi sul coperchio. Lasciare cuocere per due o tre ore seguendo le seguenti avvertenze: ogni 20-25 minuti scoperchiare e rimestare con un cucchiaio di legno, se mancasse liquido, aggiungere solo burro, se invece vi è molto liquido di cottura tenere scoperchiato per qualche minuto.","A fine cottura, togliere il sacchetto degli odori e alzare la fiamma per poter mettere il vino, appena evaporato, i bruscitti sono pronti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBruscitti","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Polenta_e_bruscitti_%282%29.jpg/960px-Polenta_e_bruscitti_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LukeWiller","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Caffè alla valdostana","name":"Caffè alla valdostana","ingredients":["4 tazzine di caffé","4 tazzine di grappa bianca","4 tazzine di puch all'arancia","una tazzina di Genepy (liquore tipico della tradizione valdostana, da sempre apprezzato per le sue notevoli qualità aromatiche e digestive)","4 cucchiaini di zucchero","4 chiodi di garofano","buccia d'arancia a piacere"],"steps":["Versare direttamente nella coppa dell'amicizia le tazzine di caffè (va bene sia espresso che preparato con la moka).","Cospargere il bordo dell'apertura della coppa con zucchero.","A parte scaldare in una piccola pentola le tazzine di grappa bianca, le tazzine di punch all'arancia, una tazzina di Genepy, i 4 cucchiaini abbondanti di zucchero, i 4 chiodi di garofano e la buccia d'arancia.","Una volta sciolto lo zucchero, aggiungere al caffè il liquido filtrato.","Facendo attenzione, dare letteralmente fuoco al contenuto, e lasciare che la fiamma viva caramelli lo zucchero del bordo, bagnando lo stesso di tanto in tanto, aiutandosi con un cucchiaio.","Versare il caramello ottenuto nella coppa, chiudere con il coperchio e degustare la bevanda in compagnia degli amici più cari, passandosi la coppa di mano in mano, senza MAI appoggiarla sul tavolo se non dopo che sia finita tutta la bevanda (si dice che tra le due persone che malauguratamente non rispettino tale regola, si rompa l'amicizia...). Salute!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCaff%C3%A8_alla_valdostana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Coppa_dell%27amicizia.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mit-Mit","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brownies","name":"Brownies","ingredients":["4 uova","365 g di zucchero","170 gr. di burro","120 gr. di farina","62 gr. di cacao amaro","1 pizzico di sale"],"steps":["Setacciare la farina, e unirvi il cacao amaro e lo zucchero.","A parte, battere le uova intere con la vaniglia e il sale.","Unirle al composto di vaniglia e cacao e per ultimo aggiungere il burro fuso caldo.","Versare il tutto in una teglia rivestita di carta da forno e infornare a 160° per 25 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrownies","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/War_Brownies_NGM-v31-p294.jpg/960px-War_Brownies_NGM-v31-p294.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"American Press Association.","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Calamari fritti","name":"Calamari fritti","ingredients":["400 g di calamari","100 g di farina di semola rimacinata q.b. (e uova in caso di pastella)","olio di semi di arachidi o olio extravergine di oliva","sale fino q.b.","1 limone"],"steps":["Pulire i calamari con cura sotto acqua corrente, staccando la testa dal sacco (o mantello). Dalla testa si possono successivamente separare i tentacoli incidendo con un coltellino poco sotto gli occhi, e dai tentacoli separare il dente centrale.","Individuare l’osso cartilagineo trasparente che si trova nel mantello ed estrarlo delicatamente.","Passare nuovamente il calamaro sotto acqua corrente, svuotando delicatamente con le mani la sacca del contenuto: le interiora e il sacco di inchiostro.","Terminare la pulizia del mantello rimuovendo con un coltellino le pinne e infine, con lo stesso coltellino, incidendo la parte finale per afferrare un lembo di pellicina esterna e rimuoverla","Lavare abbondantemente, e disporre la sacca a sgocciolare per 10 minuti in uno scolapasta o un canovaccio pulito. Asciugare alla fine con la carta assorbente da cucina.","Mettere il calamaro su un tagliere e poi, con un coltello ben affilato o con delle forbici, tagliare la sacca ad anelli regolari. In alternativa, si possono tagliare i calamari prima di lavarli e sgocciolarli.","Prendere una padella antiaderente dai bordi alti e portare l'olio di semi o di oliva a temperatura senza mai raggiungere il punto di fumo. Per vedere se è pronto, immergere una mollica di pane, che friggerà quando l'olio ha raggiunto temperatura ottimale per iniziare la frittura.","Per friggere i calamari in pastella invece bisogna mescolare in una acqua, rosso d'uovo e la farina sino ad ottenere un composto omogeneo, oppure sbattere le uova con i rebbi di una forchetta e immergervi gli anelli impanati a parte.","Friggere i calamari, panati o infarinati, in olio bollente solo pochi per volta in modo che la temperatura dell’olio non cali. Il tempo di cottura è di pochi minuti (al massimo 4 o 5) ed il colore deve restare chiaro, al più dorato ma soprattutto omogeneo, rigirando più volte i calmari.","Una volta dorati, prelevare i calamari con il mestolo forato e farli asciugare sulla carta da cucina per rimuovere l’olio in eccesso.","Condire i calamari con sale e fettine di limone e servirli caldi e croccanti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCalamari_fritti","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Caffè in ghiaccio","name":"Caffè in ghiaccio","steps":["Si procede alla preparazione del normale caffè espresso che deve essere zuccherato a piacere in una tazzina.","Si versa quindi il caffè zuccherato ancora bollente in un bicchiere di vetro (meglio se largo) colmo di grossi cubetti di ghiaccio (per evitare di \"annacquare\" la bevanda i cubetti non devono essere sciolti, ma \"secchi\", cioè appena prelevati dal freezer).","Il caffè si raffredda all'istante e conserva il suo aroma originario.","La bevanda va consumata immediatamente.","Il caffè in ghiaccio salentino può anche essere \"soffiato\" per pochi secondi con un getto di vapore per ottenere il cosiddetto \"caffè in ghiaccio soffiato\", più cremoso.","Il caffè in ghiaccio, oltre che dal caffè freddo, si differenzia anche dal caffè shakerato in cui il caffè e i cubetti di ghiaccio sono agitati con l'utilizzo di uno shaker."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCaff%C3%A8_in_ghiaccio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Caff%C3%A8_in_ghiaccio%2C_l%27originale_di_Quarta_Caff%C3%A8.jpg/960px-Caff%C3%A8_in_ghiaccio%2C_l%27originale_di_Quarta_Caff%C3%A8.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quarta Caffè","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Cacuccili sutt'ogghiu","name":"Cacuccili sutt'ogghiu","ingredients":["2 Kg. di cacoccioli ( Carciofi )","1 litro di aceto","60 gr. di sale","olio d'oliva","aglio","menta","comino (o semi di finocchio selvatico)."],"steps":["Pulite accuratamente i cacoccioli liberandoli delle foglioline più dure e dalle punte spinose.","Mettete al fuoco una pentola con un litro di acqua ed un litro di aceto; quando andrà in ebollizione calate giù i cacoccioli e fateli bollire per 5 minuti circa; scolateli, asciugateli molto bene, cospargeteli di sale e quindi poneteli in un barattolo di vetro insieme ad un po' d'aglio a spicchi interi, a foglioline di menta e semi di comino o di finocchio selvatico.","Pressateli con la mano e copriteli interamente con l'olio d'oliva'(').","Lasciate maturare per circa 20 giorni - un mese e poi servite come antipasto.","Se si vogliono consumare subito in insalata occorre cuocerli un po' di più."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCacuccili_sutt'ogghiu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Busecca","name":"Busecca","ingredients":["500 gr. di trippa","1 litro di brodo di carne","2 carote","2 gambi di sedano","4 spicchi d'aglio","2 cucchiai di passata di pomodoro","250 gr. di fagioli cannellini","1/2 bicchiere di vino rosso","3 cucchiai di olio di oliva","30 gr. di parmigiano reggiano","Sale q.b.","Pepe q.b."],"steps":["Preparare un soffritto a base di cipolla, aglio, carote e sedano (precedentemente tritati).","Agli ingredienti del soffritto rosolati, aggiungere la salsa di pomodoro, i fagioli cannellini e la trippa tagliata a strisce.","Cuocere per mezz'ora. Durante questa prima fase di cottura, aggiungere gradualmente il vino rosso.","Aggiungere il brodo di carne, sale e pepe q.b. Continuare la cottura per un'altra mezz'ora.","A preparazione completata, servire la pietanza cospargendola con abbondante parmigiano reggiano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBusecca","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Brodetto di Porto Recanati","name":"Brodetto di Porto Recanati","ingredients":["1 gallinella","2 seppie","1 triglia","pesce misto (merluzzo, rana pescatrice, sogliola, cicale di mare)","400 g brodo di pesce","1 busta di zafferano","cipolla","farina","olio extravergine d'oliva","sale","pepe","vino bianco"],"steps":["Far soffriggere in una grande casseruola a due manici in olio di oliva abbondante, la cipolla finemente affettata; aggiungere poi delle seppie precedentemente tagliate a pezzi, lasciarle insaporire e rosolare a fuoco lento, ricoprire poi le stesse di brodo di pesce ed aggiungere la zafferanella.","Aggiungere sale e pepe e portare a cottura sempre molto lentamente.","In altra grande casseruola sistemare a strati i vari pesci (precedentemente infarinati) avendo cura di lasciare per ultimi quelli più teneri.","Ad operazione ultimata versare tutto il brodetto precedentemente ottenuto con le seppie (già sistemate tra gli strati di pesce di cui sopra); aggiungere in parti eguali, acqua calda e vino bianco secco, regolare con sale e pepe e portare a cottura a fuoco allegro per 15/18 minuti circa.","Non toccare mai il pesce con mestoli o palette ma utilizzare i due manici della casseruola per smuovere di tanto in tanto il brodetto in cottura, evitando così di rompere i pesci.","A cottura ultimata disporre delle fette di pane abbrustolito su appositi piatti, ricoprirle di pesce e versare la preparazione."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrodetto_di_Porto_Recanati","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Brodetto_di_Porto_Recanati.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Emigiorg at Italian Wikipedia","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Brodo di carne","name":"Brodo di carne","ingredients":["1 Pezzo di biancostato ;","2 Coste di sedano;","2 Carote;","1 Cipolla bionda, lavata ma non sbucciata;","4/5 Bacche di ginepro;","4/5 Chiodi di garofano;","1 Rametto di timo;","1 Rametto di maggiorana;","1 Foglia di alloro;","q.b. Sale;","5 l Acqua fredda."],"steps":["Lavare e pulire le carote e le coste di sedano togliendo le foglie (che fanno diventare verde il brodo), lavare la cipolla senza rimuovere la buccia (che rende il brodo di colore dorato)","Mettere tutti gli ingredienti nella pentola e far bollire per un'ora (in pentola a pressione 15 minuti);","Lasciare raffreddare nella pentola e poi passare in un colino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FBrodo_di_carne","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/Brodo_di_pollo.jpg/960px-Brodo_di_pollo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Colombo Tiziana","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Calzoncelli melfitani","name":"Calzoncelli melfitani","steps":["Preparare la pasta iniziando a soffriggere i fichi nell'olio, una volta tolti lasciare che l'olio si raffreddi.","Unire l'olio fritto a farina, zucchero e vino ottenendo un impasto di media consistenza.","Mettere a riposo l'impasto a temperatura ambiente almeno per un'ora.","Preparare il ripieno abbrustolendo le mandorle per poi tritarle finemente.","Unire la mandorle tritate a zucchero e cioccolato e tritate il tutto ottenendo un impasto ben amalgamato.","Stendere la pasta con un mattarello o una sfogliatrice e appoggiare i ripieni distanziati tra loro, con una grandezza di circa 2 cm.","Avvolgere la sfoglia per ricoprirli e dividerli con una rotella dentata.","Infornare a 150° per 30 minuti circa, non appena diventano leggermente dorati."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCalzoncelli_melfitani","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Calzoncelli_melfitani.jpg/960px-Calzoncelli_melfitani.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Generale Lee","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cannelloni con tofu e spinaci","name":"Cannelloni con tofu e spinaci","ingredients":["250 g di cannelloni di pasta di semola di grano duro","300 g di spinaci surgelati","500 g di tofu","besciamella vegana","sale aromatico","pepe","olio","un po' di latte di soia","una spolverata di zenzero"],"steps":["Preparate innanzitutto il ripieno dei cannelloni.","Fate cuocere per alcuni minuti in acqua bollente salata gli spinaci.","Tagliate il tofu a dadini e poi sbriciolatelo su un piatto servendovi di una forchetta.","Una volta ben sbriciolato, aggiungete un paio di pizzichi di sale, preferibilmente aromatico (o, in alternativa, aggiungete al sale bianco una spolverata di erbe aromatiche secondo il vostro gusto).","Aggiungete un poco di latte di soia per ammorbidire l'impasto, la cui consistenza deve risultare morbida ma non troppo liquida.","Per insaporire ulteriormente il ripieno aggiungete anche un pizzico di pepe ed una spolverata di zenzero, regolandovi secondo il vostro gusto.","Mescolate bene con la forchetta, scolate gli spinaci e mischiateli bene assieme al tofu. A questo punto il ripieno è pronto.","Portate ad ebollizione l'acqua salata in cui farete cuocere per pochissimi minuti i cannelloni (seguite le indicazioni riportate sulla confezione, ce ne sono anche di quelli che possono essere usati direttamente crudi).","Scolateli e disponeteli su alcuni piatti, in modo che non si appiccichino tra di loro (a questo scopo è consigliabile mettere anche un paio di cucchiai d'olio nell'acqua di cottura). Se utilizzate i cannelloni senza farli cuocere, riempirli è ancora più semplice.","Prendete un paio di teglie, ungetele con un velo d'olio e adagiatevi i cannelloni mano a mano che li riempirete con l'impasto preparato in precedenza. Per una miglior cottura ed una presentazione più accattivante è preferibile fare un solo strato di cannelloni, eventualmente potete disporne qualcuno anche trasversalmente, riempiendo le eventuali fessure rimaste.","Ora potete cimentarvi con la besciamella di soia. Non appena pronta ricoprite i cannelloni con un abbondante strato uniforme ed infornate fino a far dorare la superficie (circa 25 - 30 minuti, ma regolatevi ad occhio)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCannelloni_con_tofu_e_spinaci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Canederli alla bolzanina","name":"Canederli alla bolzanina","ingredients":["250 g di pane bianco","40 g di burro","40 g di speck","1/4 l di latte","2 uova","prezzemolo tritato","1 cipolla di media grossezza","farina","sale"],"steps":["Tagliare il pane a dadini e metterlo in una scodella; far rosolare assieme al burro la cipolla tritata e lo spek, mescolare le uova al latte quindi aggiungervi il prezzemolo ed una presa di sale. Mescolare il tutto ed aggiungerlo al pane a dadini.","Lasciar riposare per mezz'ora e, nel frattempo, mettere l'acqua a bollire. Aggiungere al composto un po' di farina quindi impastare e, con le mani bagnate, formare delle \"palle\" di 4-5 cm di diametro.","Non appena l'acqua bolle, abbassare la fiamma e mettervi a cuocere i canederli, lentamente, per 15'.","Sgocciolare e servire caldo, conditi con un po' di burro fuso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCanederli_alla_bolzanina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Carciofini ripieni alla perugina","name":"Carciofini ripieni alla perugina","ingredients":["carciofini","mollica di pane","aglio","sale","pepe","olio"],"steps":["Impastare la mollica di pane con un po' d'olio, un pizzico di sale e di pepe e l'aglio tritato finemente.","Riempire con l'impasto l'interno dei carciofini;","In un tegame, adagiare i carciofi uno vicino all'altro, così che non si aprano durante la cottura. Ricoprirli con un filo d'olio e aggiungere fino a metà acqua fredda. Cuocere per un'ora in forno, condendo i carciofi con il loro sugo di cottura.","Mangiare il piatto sia caldo che freddo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarciofini_ripieni_alla_perugina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cannelloni","name":"Cannelloni","ingredients":["1 hg di tacchino","1 hg di maiale","3 hg di vitellone","sale","pepe","cipolla","sedano","carota","burro","olio","2 uova","parmigiano","noce moscata","4 uova","4 hg di farina"],"steps":["Preparare il ripieno frullando la carne, il sale, il pepe, la cipolla, il sedano, la carota, il burro e l'olio; aggiungere le 2 uova, il formaggio e la noce moscata, amalgamando tutto.","Preparare la sfoglia con le 4 uova e la farina, tagliandola a quadri.","Lessarla in acqua salata e aggiungere un po' d'olio.","Asciugare la pasta con dei canovacci, mettere l'impasto sopra e avvolgerla.","Adagiare i cannelloni in una teglia e condirli con il ragù, del parmigiano e della mozzarella.","Infornare per mezz'ora a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCannelloni","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Cannelloni_Bolognese_with_egg_1.jpg/960px-Cannelloni_Bolognese_with_egg_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gary Dee","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Carne alla pignatta","name":"Carne alla pignatta","steps":["Lavare mezzo chilo di cane d'asino, posarla nella pignatta e, ricopertala d'acqua, metterla a cuocere sul fuoco.","Dopo aver fatto liquefare un po' di sugna in una padella, aggiungervi pezzetti d'aglio e cipolla sino a rosolatura; versare del sale, prezzemolo, sedano, conserva di pomodoro, alloro e un pezzettino di formaggio pecorino ben stagionato.","Dopo una ventina di minuti, travasare il tutto nella pignatta, preventivamente sgomberata di quasi tutta la prima acqua, portare di nuovo ad ebollizione, aggiungendo ogni tanto altra acqua sino a cottura completa.","Servire ben caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarne_alla_pignatta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Canalini innamorati del mare","name":"Canalini innamorati del mare","ingredients":["700gr di canalini (pasta lunga tipo bucatini, ma aperti) o altra pasta lunga","2 kg di cozze fresche","1 kg di calamari (sceglieteli di grandezza regolare, con la sacca lunga 12/15 cm)","1 limone","pangrattato q.b.","1 uovo","prezzemolo, peperoncino, aglio, olio, sale, vino bianco, q.b."],"steps":["In un largo tegame mettete i pomodorini, privati della calotta superiore e a testa in giù, aggiungete una tazzina d’acqua e mettete sul fuoco “allegro”, coperti, per 5 minuti. Spegnete. Dopo altri 5 minuti scoperchiate. A questo punto pizzicate leggermente i pomodorini e la buccia verrà via in un soffio (preparazione valida per ogni ricetta).","Cuocete la pasta al dente in abbondante acqua salata, scolatela e saltatela nel tegame con le cozze e i pomodorini (togliete l’aglio), aggiungete del prezzemolo tritato e, se tende ad asciugarsi, un po’ del liquido delle cozze.","Mettetela nei piatti e guarnitela con i calamari ripieni, tagliati a fettine larghe un dito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCanalini_innamorati_del_mare","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Canederli di spinaci","name":"Canederli di spinaci","ingredients":["60 gr di cipolle","200 g di spinaci lessi (il doppio se freschi)","2 C di burro","2 uova","50 ml di latte","30 g di formaggio a dadini","1 C di farina","150 g di pane raffermo a dadini","noce moscata","1 spicchio d'aglio","sale e pepe","burro e parmigiano per condire"],"steps":["Tagliare fini cipolla e aglio e rosolarli nel burro","tritare gli spinaci e unirli al soffritto e condirli con sale e pepe e noce moscata","Frullare il tutto assieme alle uova","Unire il pane al composto, il latte, il formaggio la frina il sale, il pepe e mescolare bene.","Fare riposare il tutto 15 minuti. Nel frattempo portare ad ebollizione l'acqua","Formare i canederli utilizzando mani umide e cuocerli quindi nell'acqua (15-20 min)","Disporli su un vassoio e cospargerli di burro e parmigiano"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCanederli_di_spinaci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cannarìculi","name":"Cannarìculi","steps":["Mescolare poi impastare (se l'impasto è troppo secco, aggiungere un po' di miscuglio olio/vino, se è troppo liquido aggiungere un po' di farina).","Staccare dei pezzi dall'impasto e rotolarli in modo da formare delle salsicce di 2cm di diametro. Staccarne dei pezzi di 3 cm e passare ognuno di questi su un cestino di vimino premendo bene, formando così uno gnocco concavo.","Scaldare l'olio per friggere e buttarci gli gnocchi, faccendoli friggere per 4-5 minuti finché siano dorati.","Far scolare su della carta da cucina e far raffreddare completamente. Versare del mosto cotto in un pentolino, scaldare a fuoco basso e passarci i cannaricoli pochi per volta, per 1 minuto, girando bene in modo che tutta la superficie dei dolcetti venga ricoperta di mosto cotto.","Scolare, lasciar asciugare e sistemare i cannaricoli in pirottini di carta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCannar%C3%ACculi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f1/Cannaricoli.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nessun autore leggibile automaticamente. Sigridverbert presunto (secondo quanto affermano i diritti d'autore).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Caponata","name":"Caponata","ingredients":["melanzane","peperoni","sedano","pomodori","olive","capperi","pinoli","olio extravergine di oliva","aceto di vino","zucchero","sale"],"steps":["Tagliare le melanzane a cubetti ed i peperoni a listarelle e farle soffriggere in padella fino a metà cottura, quindi mettere da parte.","Tagliare i pomodori a pezzettini e farli appassire, per far loro perdere l'acqua, quindi unire il sedano a dadini, le olive snocciolate e i pinoli facendo cuocere per qualche minuto.","Aggiungere quindi i peperoni e le melanzane e fare insaporire fino a cottura completa aggiungendo un po' d'olio se necessario.","Stemperare a parte dello zucchero in qualche cucchiaio di aceto: versare nella padella e fare insaporire.","Aggiustare di sale e pepe e servire fredda."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCaponata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Caponata_%2823791306323%29.jpg/960px-Caponata_%2823791306323%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Carciofi alla brindisina","name":"Carciofi alla brindisina","ingredients":["8 carciofi tipo violetti, o pugliesi o sardi","2 patate gialle grandi","Pane grattato","1 spicchio d'aglio","1/2 cipolla gialla o rossa","olive","Capperi sottoaceto","menta","peperoncino","olio, sale e pepe q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Mondare i carciofi tagliando il gambo e solo il giro più esterno di foglie","Preparare il ripieno aggiungendo un cucchiaio di pane per 2 carciofi, la cipolla e l'aglio tritati le olive tritate la menta olio sale e pepe e i capperi (se si desidera un sapore più forte anche 4 acciughe tagliuzzate).","Disporre su un quadrato di carta alluminio un fetta di patata alta 1 cm ed il carciofo com le foglie allargate da riempire col composto.","Chiudere il foglio di alluminio in modo da non fare evaporare l'acqua degli ortaggi","Cuocere in forno a 200 °C per 30 minuti. Aprire un cartoccio e testare con una forchetta la patata ed il gambo del carciofo per il tempo di cottura corretto","Servire i carciofi ancora chiusi nel cartoccio oppure in una coppa bassa"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarciofi_alla_brindisina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Carciofi alla romana","name":"Carciofi alla romana","ingredients":["4 carciofi romaneschi","2 spicchi di aglio","prezzemolo un mazzetto","mentuccia un cucchiaio (fresca o in polvere)","olio d'oliva","acqua","sale e pepe q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Eliminare le foglie più dure dei carciofi e spellare i gambi, tagliandoli sino a una lunghezza di 3-4 centimetri. Immergere in acqua e limone per non fare annerire.","Tritare aglio, prezzemolo e mentuccia","Aprire leggermente il carciofo ed eliminare il pelo.","Mescolare il trito con il sale ed il pepe e farcire i carciofi.","Porre i carciofi con il gambo verso il basso in una pentola che li tenga stretti l'uno contro l'altro, insieme alla parte tagliata dei gambi.","Strofinare i carciofi con sale e pepe","Aggiungere acqua e olio (talvolta anche vino bianco) sino a coprire i gambi e cuocere a fuoco lento per circa 60 minuti.","Servire tiepidi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarciofi_alla_romana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Carciofi_alla_Romana_1.jpg/960px-Carciofi_alla_Romana_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay Cross from Berkeley, California, US","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Canederli","name":"Canederli","ingredients":["brodo quanto basta","circa 400 g. di pane raffermo","carne avanzata","200 g. di pasta di lucanica","200 g. di grana trentino","latte q.b.","1 uovo","prezzemolo","mezza cipolla","2 spicchi di aglio","sale","pepe"],"steps":["Cuocere la pasta di lucanica in una padella per una decina di minuti. Non deve essere cotta del tutto, ma neanche cruda in quanto non verrà cotta nel canederlo. Consiglio di separare il grasso liquefatto dalla pasta di lucanica.","Tritare il prezzemolo, la carne o gli eventuali pezzi di affettato, la lucanica semicotta, il formaggio grana aggiungere il tutto all'impasto del pane con il latte.","Mescolare energicamente in modo da omogeneizzare i componenti. Aggiungere l'uovo precedentemente sbattuto, il sale e il pepe. Non aggiungete troppo sale in quanto una parte di sale viene dal brodo. Viceversa, se il brodo è scarso di sale, aggiungetelo all'impasto.","Formare delle palline di circa 5/6 cm di diametro. È importante pressare un po' l'impasto da rendere le palline più consistenti possibile. In caso l'impasto risulti tropo asciutto aggiungere il latte necessario.","Portate ad ebollizione il brodo e successivamente immergete i canederli. Lasciate bollire per una decina di minuti (scarsi) e servite con o senza il brodo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCanederli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Canederli_ai_vari_gusti.jpg/960px-Canederli_ai_vari_gusti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nirhan","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Cannelloni ripieni con soia","name":"Cannelloni ripieni con soia","ingredients":["300g spezzatino di soia tritato ed idratato","200 ml brodo","100g prosciutto cotto","200g filetto di pollo lessato","1 cipolla","1 carota","1 costola di sedano","1 cucchiaino maizena","1 uovo","150g parmigiano grattugiato","olio q.b.","sale q.b.","1 cucchiaino prezzemolo tritato","1 barattolo di pomodori pelati","olio di oliva q.b.","sale q.b.","40g burro","40g farina","500 ml latte","sale q.b.","N° 18 sfoglie per lasagna"],"steps":["Ripieno","In un tegame antiaderente soffriggere nell'olio le verdure pulite e tritate, aggiungere lo spezzatino di soia ed insaporirlo bene, aggiungere il brodo nel quale avete stemperato la maizena.","Restringere il liquido del preparato protraendo la cottura. Far raffreddare il tutto.","Tritare il pollo ed il prosciutto; in una boule mescolare la carne con la soia, l'uovo, 100g di parmigiano, il prezzemolo ed una presina di sale.","Salsa","Passare i pelati.","Scaldare poco olio in un tegame antiaderente ed aggiungere cautamente il pomodoro, mescolare, salare leggermente e far addensare il preparato cuocendo il sugo.","Besciamella","Preparare la roux con burro e farina in una pentola antiaderente, sulla fiamma; aggiungere il latte tiepido a filo mescolando energicamente con una frusta, salare. Portare ad ebollizione girando in continuazione la frusta nel fluido, cuocere qualche minuto la salsa affinché addensi.","Aromatizzare con pochissima noce moscata grattugiata.","Preparazione dei cannelloni","Aggiungere al ripieno due cucchiai di pomodoro e due cucchiai di besciamella, mescolare.","Lessare le sfoglie in acqua bollente e salata, a cui é stato aggiunto poco olio.","Deporre su di una tela di cotone le sfoglie raffreddate in acqua fredda e scolate, farcirle con il ripieno a base di soia ed avvolgerlo, formando i cannelloni.","Preparare due teglie da forno, stendere su ognuna un leggero strato di sugo e metà dei cannelloni; su questi depositare nuovamente pomodoro, besciamella, parmigiano ed Emmental grattugiato quanto basta.","Infornare per 20 minuti circa a 180°C."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCannelloni_ripieni_con_soia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Canestrelli gratinati","name":"Canestrelli gratinati","ingredients":["sedici canestrelli con conchiglia","burro 80&nbsp;g","pane grattugiato q.b.","sedici pomodorini ciliegia","sale q.b.","mezzo peperoncino essiccato di minime dimensioni","burro q.b. per il gratin"],"steps":["Estrarre i molluschi dalle conchiglie. Pulire e tagliare i pomodorini a metà.","Fondere il burro in un tegame antiaderente, aggiungere il peperoncino ed i pomodorini che dovranno cuocere brevemente producendo un piccolo intingolo.","Aggiungere i molluschi e cucinarli per circa due minuti, estrarli da tegame e ritirare poco il fondo di cottura.","Lavare ed asciugare le mezze conchiglie, inserire in ciascuna un mollusco ed un pomodorino, cospargere con pane grattugiato, irrorare con il fondo di cottura, porre sulla superficie un fiocchetto di burro e qualche cristallo di sale fine.","Gratinare al grill per cinque minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCanestrelli_gratinati","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Calzone di cipolle","name":"Calzone di cipolle","steps":["Preparare la pasta esterna mischiando gli ingredienti.","Preparare il ripieno mischiando gli ingredienti in un soffritto.","Stendere metà pasta sottile in una teglia.","Metterci il ripieno.","Coprire il tutto con la pasta rimasta.","Cuocere in forno"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCalzone_di_cipolle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Calzone_Pugliese_Di_Cipolle_Sponsali.jpg/960px-Calzone_Pugliese_Di_Cipolle_Sponsali.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Camille","name":"Camille","ingredients":["250 g carote","180 g farina 00","1 tuorlo","1 uovo","1 baccello di vaniglia","200 g zucchero","50 g fecola di patate","130 ml olio di semi","8 g lievito in polvere per dolci","70 g farina di mandorle","1 scorza d'arancia"],"steps":["sbucciare le carote","tritarle in un mixer","montare le uova con lo zucchero in una ciotola","aggiungere le carote tritate","aggiungere la farina di mandorle, la fecola di patate e lievito","aggiunger la scorza d'arancia e un seme di una bacca di vaniglia","unire al composto l'olio di semi","mescolare","metterle nel forno a 180°c per 20/25 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCamille","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Jean_Baptiste_Camille_Corot_-_Interrupted_Reading_-_1922.410_-_Art_Institute_of_Chicago.jpg/960px-Jean_Baptiste_Camille_Corot_-_Interrupted_Reading_-_1922.410_-_Art_Institute_of_Chicago.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jean-Baptiste Camille Corot","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Cheese cake","name":"Cheese cake","ingredients":["900 g di formaggio tipo quark","300 g di zucchero bianco","180 ml di latte","4 uova","230 g di panna acida","1 cucchiaio di estratto di vaniglia","30 g di farina bianca","15 biscotti secchi sbriciolati","30 ml di burro fuso"],"steps":["Accendere il forno a 180°. Imburrare una tortiera a cerniera.","In una ciotola mescolare assieme i biscotti ed il burro. Premere il composto sul fondo dalla tortiera a formare una base.","Mescolare lo zucchero con il formaggio, aggiungere il latte e le uova una alla volta.","Aggiungere la panna, la vaniglia e la farina mescolare finché il composto risulti omogeneo.","Versare il composto sulla base, coprire con carta alluminio e mettere in forno per 1 ora.","Rimuovere la carta 20 minuti prima della fine cottura.","Spegnere il forno e lasciare il dolce in forno a porta chiusa per 5/6 ore per prevenire rotture.","Riporre in frigo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCheese_cake","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Cheese_cake_of_American_and_Italian_style.jpg/960px-Cheese_cake_of_American_and_Italian_style.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geoffreyrabbit","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Carteddàte","name":"Carteddàte","ingredients":["1 kg di farina","40 g di lievito di birra","2 dl di olio di oliva","2 bicchieri di vino bianco","vino cotto o miele","cannella","zucchero a velo","confettini colorati"],"steps":["Si unisce la farina con il lievito di birra sciolto in un bicchiere di acqua","Si uniscono 2 decilitri di olio di oliva, il vino bianco ed un pizzico di sale marino fino, e si impasta il tutto fino ad ottenere una pasta elastica.","Si lascia quindi lievitare la pasta per almeno tre ore al coperto, per poi reimpastare nuovamente.","Successivamente si riscalda l'olio che servirà per friggere le carteddàte.","Si divide la pasta in pagnottine e si lavorano energicamente con il mattarello, fino ad ottenere una sfoglia sottile.","Da questa si ricavano con l'aiuto dell'apposita rotellina, delle strisce lunghe almeno 30 centimetri e larghe circa 4 centimetri, che avranno la tendenza ad arrotolarsi.","Si piegano a metà le strisce, in modo da renderle larghe circa 2 centimetri.","Sempre sulle strisce, a distanza di tre centimetri l'uno dall'altro, si pizzica la pasta in modo da unire ad intervalli regolari i due lembi aperti.","Si arrotolano quindi a spirale, congiungendo la pasta con dei pizzichi nei punti non congiunti precedentemente, e si richiudono i margini, in modo da farle sembrare delle roselline.","Si lasciano riposare per qualche ora, nel frattempo si fa scaldare il vino cotto o se si preferisce il miele o lo sciroppo di fichi.","Si friggono le roselline nell'olio ben caldo, mettendole a scolare capovolte per eliminare l'unto in eccesso, quindi si gettano nel preparato del punto 10, facendo attenzione a non romperle.","Una volta impregnatesi per bene, si sistemano a piramide su un piatto e si spolverizzano con cannella, zucchero a velo o confettini colorati."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCartedd%C3%A0te","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Cartellate_al_miele.jpg/960px-Cartellate_al_miele.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc","licence":"CC0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cassoeula","name":"Cassoeula","ingredients":["1,2 kg di costine di maiale","120 gr di pancetta dolce cubettata","200 gr di cotiche di maiale (tagliate a quadretti)","1 piedino di maiale","1 codino di maiale","1 orecchia","1 pezzetto di muso","8 verzini","3 kg verza (foglie private della costa centrale e tagliate)","2 gambi di sedano","3 carote","1 cipolla","3/4 di cucchiaio di concentrato (triplo) di pomodoro","burro","olio","1 bicchiere di vino rosso","nella tradizione comasca non vi sono i piedini e il battuto di verdure ma viene aggiunto il vino bianco e la testa.","nella zona occidentale, verso il novarese, tra gli ingredienti si trova anche la carne d'oca.","Nel pavese sono usate solo le puntine."],"steps":["Bollire a parte il piedino.","Tradizionalmente la Cassoeula deve essere appiccicosa del grasso del maiale e si accompagna alla polenta ed ad un buon rosso.","Tuttavia è spesso troppo grassa al gusto moderno, si usa quindi spesso in una variante più \"leggera\" una prebollitura delle parti più grasse per alleggerirla un po' ."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCassoeula","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Cassoeula.jpg/960px-Cassoeula.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Remulazz","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Certosino di Bologna","name":"Certosino di Bologna","ingredients":["400 g di farina","300 g di miele","200 g di frutta (cedro) candita","200 grammi di mandorle spellate","100 g di cioccolato fondente","100 g di uvetta sultanina (ammorbidita in poco vino)","70 g di pinoli","50g di burro","semi di anice","cannella","bicarbonato"],"steps":["Dopo aver sciolto miele e burro in acqua calda si amalgamano tutti gli altri ingredienti e si sistemano in una tortiera imburrata, decorando la superficie con la frutta candita.","Dopo cottura in forno per circa un'ora il dolce è pronto.","Una particolarità di questo dolce, come altri simili, è che può essere conservato anche per alcuni mesi.","Certosino di Bologna Certosino di Bologna"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCertosino_di_Bologna","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Certosino_abc1.jpg/960px-Certosino_abc1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patafisik","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Carpaccio di salmone al profumo di aneto","name":"Carpaccio di salmone al profumo di aneto","ingredients":["400 g di filetto di salmone (freschissimo)","1 cipolla (preferibilmente di Tropea)","1 pompelmo rosa","1 cespo di lattuga","1 mazzo di aneto fresco","olio di oliva","aceto di vino","sale q.b."],"steps":["Sbucciare la cipolla e tagliarla a fette.","Immergere le fette di cipolla in acqua e aceto (almeno 1 h).","Togliere la pelle al salmone e privarlo di tutte le eventuali lische.","Tagliare il filetto a coltello in fette il più fini possibile (senza spappolarlo, meglio se perpendicolarmente alla scagliosità della carne).","Pulire e lavare la lattuga lasciando le foglie intere.","Sbucciare il pompelmo rosa, separare gli spicchi e privarli di semi e della pellicina.","Disporre su di un vassoio a strati, nell'ordine: foglie di lattuga, fette di salmone, sale, spicchi di pompelmo (spezzettati), anelli di cipolla (ben scolati) e spolverare con le foglie di aneto (l'aneto è delicato, abbondate).","Servire con un filo di ottimo olio di oliva."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarpaccio_di_salmone_al_profumo_di_aneto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Castagnaccio","name":"Castagnaccio","ingredients":["250 gr di farina di castagne","1 dl di latte","2 dl di acqua","1 cucchiaiata di noci tritate","1 cucchiaiata di pinoli","50 gr di zucchero","olio extra vergine d'oliva"],"steps":["Mescolare la farina con il latte e 2 dl d'acqua; aggiungere lo zucchero e un pizzico di sale; amalgamare bene il composto e farlo riposare per 30 minuti.","Ungere di olio una teglia bassa e piuttosto larga, versare dentro il composto, aggiungere un filo di olio sulla superficie e cuocerlo in forno caldo a 200° per 10 minuti.","Spolverizzare sopra le noci e i pinoli, mentre è ancora nel forno e proseguire la cottura per altri 20 minuti circa, fino a quando non si sarà formata una crosticina croccante.","Una volta tolto dal forno, adagiare il castagnaccio su un piatto da portata.","Servire con ricotta o miele di castagno."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCastagnaccio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Castagnaccio%2A.jpg/960px-Castagnaccio%2A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Cartellate","name":"Cartellate","steps":["Impastare la farina con l'olio, il vino e il sale, fino a ottenere un impasto corposo ma morbido.","Ricavarne delle sfoglie sottili dalle quali andranno ritagliati dei nastri larghi 4 cm.","Piegare ciascun nastro a metà nel senso della lunghezza e arrotolare a tipo chiocciola premendo la pasta in modo che non si disfi.","Lasciar asciugare le cartellate sulla tavola per 12 ore, quindi friggerle 4-5 per volta in olio profondo ben caldo.","Una volta pronte, capovolgerle e scolarle dell'olio.","Nel frattempo scaldare il mosto quindi immergervi 4-5 cartellate per volta: cuocerle per un paio di minuti non facendo bollire il mosto, scolarle e trasferirle su un piatto da portata.","Spolverare di cannella e chiodi di garofano macinati."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCartellate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Cartellate_di_Canosa_%283%29.jpg/960px-Cartellate_di_Canosa_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horcrux","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Casatiello","name":"Casatiello","steps":["Far sciogliere il lievito in poca acqua appena tiepida.","Disporre la farina a fontana e aggiungervi l'acqua con il lievito, poi impastare aggiungedovi a poco a poco il resto dell'acqua.","Continuando a impastare, incorporare sale, pepe e strutto, avendo cura di lasciarne da parte una piccola quantità che servirà a ungere lo stampo.","Lavorare l'impasto con molta forza per almeno una decina di minuti.","Dare all'impasto la forma di una palla, disporlo su una superficie piana in ambiente tiepido e lasciarlo lievitare per almeno due ore, finché non ha raddoppiato il volume.","Su una superficie piana leggermente infarinata, stendere l'impasto con un mattarello dandogli forma quadrata e spessore di circa un centimetro. Lasciare da parte un po' di pasta.","Disporre i formaggi e i salumi tagliati a cubetti uniformemente sull'impasto e spolverarli con il pecorino grattugiato.","Arrotolare stretto ma con delicatezza fino ad avere un rotolo uniforme.","Ungere con lo strutto un ruoto per ciambelle e disporvi il rotolo unendone le estremità.","Coprire con un canovaccio pulito e lasciar lievitare per altre due ore.","Infine poggiare le uova (ben lavate) sull'impasto lievitato, premerle delicatamente per farle penetrare di circa la metà e fissarle con due striscioline ricavate dall'impasto che era stato messo da parte.","Cuocere per circa un'ora a 180° in forno preriscaldato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCasatiello","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Casatiello_in_Rome_2017.jpg/960px-Casatiello_in_Rome_2017.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blackcat","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Cestino dolce di ricotta","name":"Cestino dolce di ricotta","ingredients":["300g farina di grano tenero","100g burro","3 uova grandi","500g ricotta vaccina","100g uvetta sultanina","150g zucchero semolato","due cucchiai di zucchero a velo vanigliato","10g di lievito vanigliato","un limone","sale due prese"],"steps":["Ammollare le uvette in acqua tiepida per quindici minuti, sciacquare e scolare il prodotto.","Preparare la pasta frolla mescolando lo zucchero con il burro in crema, la buccia del limone grattugiata, il sale, un uovo e un tuorlo, la farina setacciata con il lievito. Riporre la pasta in frigorifero.","Mescolare la ricotta con lo zucchero a velo unito ad un tuorlo, montare i due albumi rimasti con il sale ed unirli alla crema di formaggio, aggiungere le uvette, rimestare.","In una teglia per torte, rivestita con carta forno, dare forma al cestino utilizzando la frolla"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCestino_dolce_di_ricotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cefalo in salsa","name":"Cefalo in salsa","ingredients":["2 cefali puliti ed eviscerati","2 spicchi di aglio","2 cucchiai prezzemolo tritato","olio di oliva q.b.","vino bianco mezzo bicchiere","un filetto di acciuga","un limone","pepe nero q.b.","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Salare e pepare leggermente l' interno dei cefali.","Scaldare in un tegame olio sufficiente a soffriggere il prezzemolo e l' aglio tritati, aggiungere e rimestare il filetto di acciuga. Tuffare i cefali nell' intingolo e cucinarli bene girandoli quando necessario, sfumare con il vino bianco. Impiattare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCefalo_in_salsa","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cefalo in guazzetto","name":"Cefalo in guazzetto","ingredients":["due cefali","1 barattolo di pelati","1 spicchio di aglio","sale q.b.","1 peperoncino piccolo","1 cucchiaino di prezzemolo tritato","2 foglie di basilico","olio di oliva q.b."],"steps":["Pulire i cefali e ricavarne i filetti. Frullare i pelati.","In un tegame antiaderente soffriggere aglio, olio ed un frammento di peperoncino.","Aggiungere metà del frullato di pomodoro, il basilico e qualche cristallo di sale.","Cucinare il sugo per qualche minuto, aggiungere i filetti che vanno ben cotti.","Cospargere con prezzemolo tritato terminata la cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCefalo_in_guazzetto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Carsenza","name":"Carsenza","ingredients":["450 gr farina","100 gr zucchero","1,5 bicchieri d'acqua","80 gr di burro fuso","lievito madre essiccato","3 mele o pere, o un miscuglio delle due","mezza confezione di uvetta","1 manciata di fichi secchi"],"steps":["Preparare un impasto con farina, zucchero, acqua, lievito madre essiccato e burro fuso.","Unire all'impasto precedentemente preparato le mele tagliate a grandi pezzi, senza sbucciarle ma eliminando il torsolo. Aggiungere all'impasto anche l'uvetta e i fichi secchi tagliati a pezzettini. Continuare a impastare amalgamando il tutto.","Versare l'impasto in una teglia rotonda foderata con carta da forno bagnata.","Far lievitare l'impasto per il tempo indicato sulla confezione del lievito lasciando la teglia coperta da un canovaccio.","Infornare la teglia a 200 gradi per 45 minuti comprandola con la stagnola nel caso in cui la superficie della carsenza diventi troppo colorita.","A cottura avvenuta, spolverare con zucchero a velo (facoltativo)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCarsenza","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Caviale di melanzane","name":"Caviale di melanzane","ingredients":["1 melanzana grossa","1 cipolla tritata","4 cucchiai di olio d'oliva","4 cucchiai di polpa di pomodoro passata oppure salsa non concentrata","1 cucchiaio di succo di limone","sale e pepe q.b.","1 limone"],"steps":["Cuocere al forno la melanzana, poi pelarla e tritarla finemente.","In un tegame cuocere la cipolla nell'olio senza farla imbiondire.","Aggiungere la melanzana e il passato di pomodoro.","Lasciare cuocere per circa 35 minuti, finché il composto sarà denso.","Toglierlo dal fuoco, unire il succo di limone, sale e pepe.","Fare gelare in frigorifero e servirlo con fette di limone."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCaviale_di_melanzane","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciambellone di frutta","name":"Ciambellone di frutta","ingredients":["3 uova","300g zucchero","300g farina","100g burro","1/2 bustina di lievito (per dolci)","noci q.b.","uvetta q.b.","limone grattugiato","1 pera","1 banana","1 mela"],"steps":["Mettere in un recipiente le uova con lo zucchero e mescolare.","Successivamente aggiungere la farina.","Far sciogliere il burro a bagno maria e versarlo nell'impasto.","Aggiungere il lievito e mescolare il tutto.","Infine mettere le noci, l'uvetta, il limone grattugiato, una pera, una banana e una mela tagliati a cubetti.","Cuocere a 180° in forno ventilato.","Ciambellone di frutta"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambellone_di_frutta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciarabaldoni","name":"Ciarabaldoni","ingredients":["4 uova","4 cucchiai di olio","4 cucchiai di zucchero","4 cucchiaini di anice","4 bicchierini di mistrà","4 pizzichi di sale","farina q.b."],"steps":["Mescolare tutti gli ingredienti e lasciar riposare l'impasto per 30 minuti.","Ungere con l'olio lo stampo e farlo scaldare, versarvi un cucchiaio d'impasto e far cuocere per due minuti.","Ripetere l'operazione fino ad esaurimento della pastella."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiarabaldoni","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciambella al cioccolato","name":"Ciambella al cioccolato","ingredients":["125g di burro","300g zucchero","300g farina","100g di cioccolato fondente","4 uova","un pizzico di cannella","scorza grattugiata di mezzo limone","una bustina di lievito","un bicchiere di latte"],"steps":["Lavorare il burro con lo zucchero, e i tuorli aggiungere farina e lievito, latte poco per volta, il cioccolato grattugiato, la cannella e la scorza del limone.","Quando tutti gli ingredienti saranno ben amalgamati, incorporare gli albumi montati a neve poco alla volta.","Versare il composto in una teglia imburrata e infarinata, mettere in forno preriscaldato a 180° per circa un'ora.","Servire la ciambella spolverata di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambella_al_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Ciambella_di_Pasqua_al_Cioccolato.jpg/960px-Ciambella_di_Pasqua_al_Cioccolato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Ciambelle con l'uovo","name":"Ciambelle con l'uovo","ingredients":["..."],"steps":["Impastare circa tre quarti di farina con della sugna fatta liquefare in precedenza.","Versare dell'acqua calda con sale disciolto e lievito, continuare a impastare fino ad ottenere un impasto liscio.","Aggiungere semi di finocchio e, dopo aver impastato ancora, formare delle ciambelle, collocandoci in mezzo ad ognuna un uovo crudo coprendolo con due fascettine dello stesso impasto.","Sistemare il tutto in una teglia e far lievitare per bene, cuocere in forno e a cottura avvenuta far raffreddare per poi consumarle a temperatura ambiente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambelle_con_l'uovo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cipolline in agrodolce","name":"Cipolline in agrodolce","steps":["Lavare e togliere la pellicola delle cipolline Borrettane — piatte e piccole, mettere a bollire una parte di aceto con due parti di acqua, portare a ebollizione le cipolline per 5 minuti, poi mettere le cipolline su un canovaccio ad asciugare.","Munirsi di barattolini con chiusura ermetica, mettere le cipolline all'interno con l'aggiunta di chicchi di pepe, ginepro, olio extravergine di oliva fino a coprire e chiudere.","Sono pronte dopo un mese."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCipolline_in_agrodolce","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/YellowOnions.jpg/960px-YellowOnions.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Sullivan","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cima alla genovese","name":"Cima alla genovese","ingredients":["carne tritata di vitello","animella","tettina","cervella","filone spinale","formaggio grana","uova","piselli","carota","pinoli","zucchina","aglio","noce moscata","maggiorana","burro per la rololatura delle carni per il ripieno","sale quanto basta"],"steps":["Dopo averla riempita per 2 terzi, la sacca viene chiusa cucendo il terzo lato, ed avvolta in un telo legato alle estremità.","Viene fatta bollire in brodo vegetale per 2-3 ore a fuoco lento con coperchio.","A cottura ultimata va disposta su un tagliere e lasciata raffreddare disponendovi sopra un piatto con un peso, in modo da farle prendere la forma tradizionale appiattita.","Si serve fredda, tagliata a fettine spesse mezzo centimetro, accompagnata da un vino rosso ligure."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCima_alla_genovese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/La_Cima_alla_genovese.jpg/960px-La_Cima_alla_genovese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilaria Dondero from Genova, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Ciambelle dolci di patate","name":"Ciambelle dolci di patate","ingredients":["1 kg patate rosse di Colfiorito","1,2 kg farina","8 uova","200 gr zucchero","125 gr burro","50 gr lievito di birra fresco","2 bustine (32 gr) lievito in polvere per dolci","aromi a piacere (vaniglia, scorzetta di limone o arancia grattugiata etc.)"],"steps":["Lessare le patate, poi pelarle. Sciogliere il lievito in pochissima acqua e far intiepidire il burro.","Mescolare tutti gli ingredienti e lasciare riposare un poco.","Formare delle ciambelle di circa 12 cm di diametro e farle a lievitare.","Friggere le ciambelle in olio o strutto bollenti ed inzuccherarle passandole nello zucchero semolato quando sono ancora calde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambelle_dolci_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Ciambelle_di_patate_di_Colfiorito.jpg/960px-Ciambelle_di_patate_di_Colfiorito.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Comitato Sagra della Patata Rossa di Colfiorito (PG)","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciambella al mascarpone","name":"Ciambella al mascarpone","ingredients":["400 g. di farina","125 g. di zucchero","100 g. di burro","2 uova","1 bustina di lievito"],"steps":["Impastare tutti gli ingredienti energicamente e a lungo, finché l'impasto non farà delle bolle d'aria.","Mettere in una tortiera con il buco centrale imburrata e infornare a 180° per circa 45 minuti.","Il burro deve essere a temperatura ambiente, non freddo.","Una volta pronta la ciambella, prendete del mascarpone fresco e spalmatelo su di essa.","Infine cospargetela con del cacao.","Ciambella al mascarpone"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambella_al_mascarpone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Chraima","name":"Chraima","ingredients":["quattro filetti di pesce (ad esempio di merluzzo, quello surgelato va benissimo)","un barattolo di salsa di pomodoro","una cipolla","mezzo cucchiaino di Cumino","mezzo cucchiaino di Kimel","un cucchiaino di Paprica piccante","olio","sale"],"steps":["Grattugiare la cipolla e rosolarla in olio di oliva, aggiungere il pomodoro, il cumino, il kimel, la paprica ed aggiustare di sale.","Quasi a fine cottura togliere la salsa, metterla da parte, e cuocere il pesce rigirandolo nella padella.","Una volta rosolato completare la cottura aggiungendo il restante pomodoro.","Servire caldo con abbondante sugo aggiungendo un filo di olio a crudo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FChraima","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciajoncìe di ricotta e spinaci","name":"Ciajoncìe di ricotta e spinaci","steps":["Unire in una ciotola le uova con l’olio e il sale.","Aggiungere la farina.","Impastare gli ingredienti –aggiungendo l’acqua necessaria-, fino ad ottenere una pasta piuttosto elastica.","Coprire la pasta e lasciarla riposare per circa un’ora.","Lavare e lessare gli spinaci in acqua salata; scolarli, strizzandoli molto bene.","Tritare gli spinaci, aggiungendo un po’ di noce moscata, sale e pepe.","Soffriggere la cipolla (o l’erba cipollina) tritata nel burro.","Aggiungere gli spinaci al soffritto e lasciar cuocere per 5 minuti.","Lasciar raffreddare gli spinaci e poi amalgamarli con la ricotta.","Stendere la pasta in una sfoglia molto sottile. L’operazione va fatta velocemente, per far sì che la pasta non si secchi. Usando un bicchiere capovolto, tagliare dei cerchi nella pasta.","Mettere su ogni cerchio un po’ di ripieno e chiuderli bene premendo sui bordi e facendo attenzione che siano sigillati, senza bolle d’aria.","Tuffare le mezzelune così ottenute in acqua bollente salata, e lasciarle cuocere per 5 minuti.","Servire i ciajoncìe cosparsi di grana grattugiato, erba cipollina e burro fuso dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiajonc%C3%ACe_di_ricotta_e_spinaci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciajoncìe dolci","name":"Ciajoncìe dolci","steps":["Unire in una ciotola le uova con l’olio e il sale.","Aggiungere la farina.","Impastare gli ingredienti –aggiungendo l’acqua necessaria-, fino ad ottenere una pasta piuttosto elastica. Coprire la pasta e lasciarla riposare per circa un’ora.","Cuocere i fichi per 20-30 minuti a fuoco lento. A metà cottura aggiungere un panino raffermo tagliato a pezzetti, servirà per attenuare il sapore troppo dolce dei fichi.","Stendere la pasta in una sfoglia molto sottile. L’operazione va fatta velocemente, per far sì che la pasta non si secchi.","Usando un bicchiere capovolto, tagliare dei cerchi nella pasta. Mettere su ogni cerchio un po’ di ripieno e chiuderli bene premendo sui bordi e facendo attenzione che siano sigillati, senza bolle d’aria.","Tuffare le mezzelune così ottenute in acqua bollente salata, e lasciarle cuocere per 5 minuti.","Servire i ciajoncìe cosparsi di grana grattugiato e burro fuso dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiajonc%C3%ACe_dolci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ciacci","name":"Ciacci","ingredients":["700 gr di ricotta","1/2 di 1 di latte","farina","sale","olio."],"steps":["Mettere la ricotta in una terrina con sale, latte e farina.","Mescolare molto bene fino ad ottenere una crema piuttosto consistente senza grumi.","Preparare la padella dei fritti con dell'olio bollente.","Versare una cucchiaiata del composto e friggerlo con cura su entrambi i lati.","Disporre i ciacci su un foglio di carta assorbente e servire molto caldi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiacci","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/d/dd/Aurelio_Ciacci.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"CC BY 3.0 it"},{"title":"it:Libro di cucina/Ricette/Ciambotta lucana","name":"Ciambotta lucana","ingredients":["1 uovo","cipolle","peperoni","olio e.v.o.","salsiccia o salame","vino rosso","pomodoro","1 L ingrediente","1 spicchio ingrediente","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Ci sono vari modi per preparare la ciambotta lucana, diversi a seconda degli usi locali.","La ricetta più diffusa consiste nel mettere in un tegame ampio una buona quantità di olio extravergine di oliva, al quale una volta caldo andranno aggiunte cipolle tritate e peperoni.","Successivamente si aggiungono pezzi di salsiccia fresca (o, meglio ancora, di salame pezzente), un po' di acqua, un poco di vino rosso, del pomodoro fresco.","Il tutto va fatto cuocere a fuoco lento fino alla completa riduzione del liquido di cottura.","Infine si aggiunge l'uovo appena rotto (non sbattuto), e si amalgama il tutto senza indugiare, in modo da farlo rapidamente ridurre in una sorta di stracciatella, che immediatamente risulta cotta.","È d'uso, specie quando è servita come piatto unico, accompagnarla al pane abbrustolito.","Ciambotta lucana"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambotta_lucana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Ciambotta_di_Vietri_di_Potenza.jpg/960px-Ciambotta_di_Vietri_di_Potenza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raffcard","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Cipollata","name":"Cipollata","ingredients":["8 cipolle di Isernia","4 uova intere","olio extravergine di oliva","sale","prezzemolo"],"steps":["Dopo aver tagliato le cipolle, farle stufare in una padella con olio e acqua, e lasciar cuocere con prezzemolo e sale.","Infine aggiungere le uova, coprire con un coperchio finché non si forma la camicia."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCipollata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Cipollata_und_Cervelat.jpg/960px-Cipollata_und_Cervelat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hadi","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Ciambotta pugliese","name":"Ciambotta pugliese","ingredients":["scorfano,","testone,","coda di rospo o pesce Sanpietro,","sbarro, trancia di dentice,","gronco, calamaretti,","cozze nere,","arselle (lupini),","murici (caperroni),","aglio,","cipolla,","pomodori freschi,","basilico, prezzemolo,","olio extravergine d'oliva,","sale","crostini di pane casareccio."],"steps":["Squamare e nettare il pesce.","In un tegame lasciare cuocere i vari molluschi.","Una volta aperti, eliminare il guscio, filtrare l'acqua e tenere il tutto da parte.","In altra casseruola far rosolare per qualche minuto spicchi d'aglio e cipolla tritata in olio ed aggiungere il pesce che richiede maggiore cottura (scorfano, testone, coda di rospo e molluschi) e l'acqua filtrata.","Coprire lasciando cuocere per circa 16 minuti.","Successivamente aggiungere pomodori freschi, basilico, sale ed acqua e cuocere a fuoco lento ancora per 15/20 minuti prima di servire.","Introdurre nella casseruola l'altro pesce che richiede meno cottura ed un po' di prezzemolo.","La ciambotta è così pronta per essere gustata, dopo aver inzuppato crostini di pane."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCiambotta_pugliese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cicoria ripassata in padella","name":"Cicoria ripassata in padella","ingredients":["cicoria","aglio","peperoncino","olio evo","pinoli","uvetta","sale"],"steps":["Lavare bene le cicorie e tagliarle a strisce.","In una padella antiaderente, mettere i pinoli, portare a fuoco alto, mescolando continuamente fino a doratura. Togliere dalla padella e mettere da parte.","In una padella grande, soffriggere nell'olio, l'aglio a pezzettini o spremuto e il peperoncino. Aggiungere la cicoria, l'uvetta, un goccio d’acqua, mettere il coperchio e lasciare cuocere a fuoco lento, mescolando di tanto in tanto per non fare attaccare, verificando il punto giusto della cottura.","Salare a piacere (io metto sempre pochissimo sale).","Aggiungere i pinoli e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCicoria_ripassata_in_padella","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Chic%C3%B3ria_refogada.jpg/960px-Chic%C3%B3ria_refogada.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cucchiaio pieno","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Coda di bue alla maremmana","name":"Coda di bue alla maremmana","ingredients":["1 kg coda di vitellone o di bue","1 dado per brodo di carne","3 foglie lauro","2 cipolle rosse","4 chiodi di garofano","2 carote","1 sedano","1 mazzolino prezzemolo","7-8 foglie basilico","sale grosso q.b.","7-8 cucchiai olio d'oliva extra-vergine","2 spicchi aglio","1 rametto rosmarino","salvia q.b.","scorza di 1/2 limone (solo la parte gialla)","scorza di 1/2 arancia","1/2 kg pomodori maturi","1 pizzico maggiorana essiccata","1 pizzico timo essiccato","cannella q.b."],"steps":["Tagliare la coda a rondelle (tipo ossobuco) e metterle la sera prima a bagno, lasciando scorrere un filo d'acqua per tutta la notte.","Mettere la coda sgocciolata in un a pentola con il dado, 1 cipolla (parzialmente spaccata e steccata con i chiodi di garofano), 1 carota (parzialmente spaccata in lunghezza), una costola di sedano a pezzetti, il basilico e il prezzemolo","Aggiungere sale e acqua fresca che ricopra il tutto abbondantemente.","Fare bollire pianissimo, semicoperto, per un'ora, togliendo le impurità che salgono in superficie.","A parte preparare in un piccolo tegame con acqua salata q.b., e far bollire il bianco delle costole e il grumolo centrale di un sedano per 10-12 minuti.","Mettere in una casseruola a fondo l'olio e un trito composto da 1 cipolla, aglio, 1 carota, le foglie del rosmarino, la salvia, la scorza di limone e di arancia.","Fare rosolare il tutto per 10-12 minuti (rigirare spesso affinché non si attacchi), quindi frullare per omogeneizzare bene il tutto.","Versarlo nella casseruola con i pomodori, il timo e la maggiorana","Rigirare e amalgamare, stufare tutto per 10-15 minuti a fuoco basso.","Quando la coda sarà cotta, sgocciolarla e metterla nella casseruola con il sugo","Rigirarla spesso e far riprendere il bollore (sempre a fuoco basso), cuocendo per 20 minuti, aggiungere il sedano bollito a pezzetti.","Lasciare bollire per altri 20 minuti rigirando ogni tanto. Assaggiare aggiustando la sapidità."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCoda_di_bue_alla_maremmana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Coda di bue alla vaccinara","name":"Coda di bue alla vaccinara","ingredients":["1 kg coda di vitellone o di bue","1 o 2 sedani","1 cipolla","1 carota","250 g pomodoro in polpa","olio d'oliva q.b.","sale q.b.","pepe q.b.","peperoncino q.b.","1 bicchiere vino (il vino è meglio rosso, ma, a seconda dei gusti, può essere anche bianco)","1 dado da brodo"],"steps":["Spezzate la coda in due nelle vertebre, mettendo i pezzi in una bacinella, lasciarceli per tre ore sotto l'acqua corrente del rubinetto (basta un filo d'acqua), metterli quindi in casseruola con acqua fredda e bollirli per mezz'ora.","Preparare un trito con la cipolla e le carote, unirvi il sedano a pezzetti.","Fare soffriggere il tutto in un tegame basso e largo con olio d'oliva finché il sedano non sarà appassito.","Aggiungere all'occorrenza un po' di vino.","Aggiungere la coda precedentemente bollita, farla cuocere per 15 minuti aggiungere un bicchiere di vino, sale, pepe e peperoncino","Quando il vino sarà evaporato, aggiungere la polpa di pomodoro e dado da brodo, lasciando cuocere fino a che la carne sarà morbida e il sugo denso (2 ore circa)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCoda_di_bue_alla_vaccinara","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Coda di vitello con piselli","name":"Coda di vitello con piselli","ingredients":["900 g coda di vitello","450 g piselli","3 foglie lauro","3 spicchi aglio","60 g cipolla","3 rametti maggiorana","150 g pasta all'uovo","60 g pomodoro","120 g parmigiano","3 rametti origano","olio d'oliva q.b.","sale q.b.","pepe q.b."],"steps":["Sgranare i piselli e toglierne la buccia a ciascuno, con le bucce preparare un brodo vegetale.","Tagliare a pezzi la coda di vitello, dopo averla sbollentata in abbondante acqua e lauro.","Fare sudare in una casseruola un po' d'olio, aglio, maggiorana, cipolla e pomodoro.","Mettere la coda e farla rosolare, aggiungere il brodo di bucce di piselli e portate a cottura.","Sbollentare i piselli in acqua salata, scolarli e gettarli su ghiaccio tritato per bloccarne la cottura.","Quando la coda è cotta toglierla dalla casseruola, frullare il fondo di cottura, filtrarlo e aggiungere i piselli","Far cuocere per qualche minuto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCoda_di_vitello_con_piselli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crema ai porri","name":"Crema ai porri","ingredients":["600 g di porri","3 patate","1 scalogno","1,5 L di acqua","olio extravergine d'oliva","1 cucchiaio di preparato per brodo vegetale in polvere","sale, pepe e un pizzico di noci moscate","parmigiano grattugiato"],"steps":["Mondate e lavate i porri, tagliandoli longitudinalmente per facilitarne la pulizia anche all'interno.","Tagliateli a rondelle sottili e fateli appassire nell'olio.","Unite le patate, già lavate, sbucciate e affettate sottilmente anch'esse.","Aggiungete l'acqua, il preparato per brodo in polvere, il sale e il pepe e fate cuocere per circa 25-30 minuti col coperchio.","Frullate fino alla consistenza desiderata e servite caldo con un filo di olio extravergine d'oliva e qualche crostino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_ai_porri","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cotoletta alla milanese","name":"Cotoletta alla milanese","ingredients":["4 costolette, o nodini, di vitello alte 2 cm","2 uova","pangrattato q.b.","burro q.b."],"steps":["Non battere le cotolette, che devono restare piuttosto alte, ma praticare dei taglietti sulla pellicola esterna perché non si arriccino durante la cottura.","Sbattere le uova, immergervi una cotoletta per volta e passarla subito nel pangrattato, avendo cura di pigiare coi polpastrelli per farlo aderire bene alla carne.","Far scaldare in una casseruola (pentola, padella o quello che si ha a disposizione) una quantità di burro tale da immergere per un terzo le cotolette. A burro caldo, far cuocere le cotolette 6 minuti circa per parte, asciugarle con carta assorbente e servirle calde, senza limone.","La crosta deve avere un colore dorato, non marrone, e l'interno dev'essere leggermente umido e rosato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCotoletta_alla_milanese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Costine all'indonesiana","name":"Costine all'indonesiana","ingredients":["1500 g di costine tagliate a circa 10 cm di lunghezza","olio per friggere","acqua","2 cucchiai di zenzero tritato","2 spicchi di aglio tritati","1 peperoncino tipo Cayenna tritato","1/3 di tazza di salsa di soia","il succo di 2 limoni","2 cucchiai di zucchero","1/2 cucchiaino ciascuno di chiodi di garofano","pepe e anice stellato macinati","sale"],"steps":["Mescolate assieme tutti gli ingredienti della marinata, unitevi le costine, mescolate con cura e tenete al fresco per alcune ore, rivoltandole 1 volta.","Togliete le costine dalla marinata asciugandole accuratamente con carta e tenete da parte la marinata avanzata.","Scaldate l’olio in una padella a bordi alti e fate cuocere a fuoco vivo, poche alla volta, le costine fino a che siano ben dorate e croccanti, scolatele e tenetele al caldo.","Eliminate la maggior parte dell’olio, aggiungete la residua marinata, le costine ed acqua fino a coprire tutto quindi riportate ad ebollizione.","Abbassate il fuoco e lasciate cuocere per circa 40 minuti, mescolando saltuariamente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCostine_all'indonesiana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cotiche e fagioli","name":"Cotiche e fagioli","ingredients":["1 osso di prosciutto","800 g di cotiche di maiale","1 cipolla","1 carota","2 pomodori maturi","1 costa di sedano","2 cucchiai di olio","acqua q.b.","sale q.b."],"steps":["Far bollire per 10 minuti le cotiche per togliere il grasso e aggiungerle nella pentola dove intanto soffrigge nell'olio la carota, la cipolla, il sedano e i pomodori.","In un'altra pentola lessare i fagioli per circa mezz'ora e a metà cottura scolarli e versarli nella pentola delle cotiche.","Lasciare cuocere il tutto aggiungendo un po' d'acqua calda se necessario.","Cotiche e fagioli Cotiche e fagioli Cotiche e fagioli"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCotiche_e_fagioli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Fagioli_e_cotiche.jpg/960px-Fagioli_e_cotiche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giacomo Alessandroni","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Coniglio in porchetta","name":"Coniglio in porchetta","ingredients":["un coniglio","fegato del coniglio","aglio","olio","vino","sale","pepe","pancetta","finocchio selvatico"],"steps":["Impastare tutti gli ingredienti; successivamente, dopo aver disossato il coniglio, riempirlo e legarlo per bene.","Guarnire il coniglio con rametti di finocchio selvatico e pancetta; mettere in forno a 180° per 45 minuti.","Servire caldo dopo averlo affettatato.","Porchetta Coniglio in porchetta Coniglio in porchetta"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FConiglio_in_porchetta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Sagra_del_Coniglio_in_Porchetta%3B_Castellaro_di_Serra_San_Quirico.jpg/960px-Sagra_del_Coniglio_in_Porchetta%3B_Castellaro_di_Serra_San_Quirico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SamirSimonciniSforza","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Cookies","name":"Cookies","ingredients":["200 g zucchero","225 g burro","250 g farina","2 grandi tuorli","200 g cioccolato fondente o al latte","sale q.b."],"steps":["Mettere lo zucchero, il burro, la farina, i tuorli e il sale in un mixer fino a che il composto non è abbastanza cremoso ed omogeneo.","Tagliare il cioccolato in piccole scaglie ed aggiungerlo al composto ma senza tritare con il mixer, è meglio mescolare a mano.","Infarinare e imburrare o ricoprire con la carta forno una teglia.","Disporre l'impasto a palline (non troppo piccole) sulla teglia.","Cuocere a 180 °C fino a quando non dorano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCookies","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Rainbow_cookies_.jpg/960px-Rainbow_cookies_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Exapler","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Cotoletta alla bolognese","name":"Cotoletta alla bolognese","ingredients":["6 fette di fesa di vitello;","uovo e pan grattato;","50-60 grammi di burro;","parmigiano Reggiano (meglio se poco stagionato);","prosciutto crudo;","brodo di carne (oppure, in mancanza, una punta di estratto sciolta in acqua calda);","tartufo (come variante di gran lusso);","un poco di salsa di pomodoro (come variante)"],"steps":["Battere le fettine di vitello, passarle nell'uovo e poi nel pan grattato;","In una padella fate sciogliere il burro e rosolate le fette di vitello impanate;","Passate al forno molto caldo. Le cotolette sono pronte quando il formaggio si è fuso e il fondo di cottura è stato assorbito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCotoletta_alla_bolognese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f9/Cotoletta_alla_bolognese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"WILO-MA","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Coppa di maiale coi funghi","name":"Coppa di maiale coi funghi","ingredients":["1 coppa di maiale (fresca, non l'insaccato!)","150 g di funghi secchi","1 ramo di salvia","1 cipolla","1 bicchiere di vino bianco secco","2 l di brodo di carne","pepe bianco in grani (un cucchiaino da caffè)","sale q.b"],"steps":["Lavare la coppa ed asciugarla con un canovaccio.","Soffriggere la coppa in una padella lievemente unta di burro fino a formare una bella crosta profumata; conservarla al caldo.","Affettare la cipolla e soffriggerla nel burro fino a farla imbiondire con il ramo di salvia.","Introdurre la coppa precedentemente soffritta e il vino bianco; insaporire la coppa fino a quasi completa evaporazione del vino.","Salare e coprire con il brodo bollente e aggiungere i funghi e il pepe.","Cuocere semicoperto a fuoco moderato fino a rendere la carne tenerissima (almeno 2 h).","Togliere la carne e ridurre la salsa (eventualmente aggiungendo un cucchiaio di maizena).","Affettare e servire coprendo le fette di salsa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCoppa_di_maiale_coi_funghi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Coniglio nelle foglie di limone","name":"Coniglio nelle foglie di limone","ingredients":["1 coniglio tagliato a pezzi","pane grattugiato","sale","pepe","formaggio grattugiato","sugna","prezzemolo tritato","foglie di limone"],"steps":["Versare in una terrina il pane grattugiato, il formaggio, il pepe, il prezzemolo e il sale e miscelare il tutto.","Spennellare con la sugna ogni singolo pezzo di coniglio, infarinarlo nel composto sopra descritto e avvolgerlo nelle foglie di limone lavate e asciugate servendosi di filo di cotone.","Adagiare i pezzi di coniglio in una pirofila con due dita di acqua e infornarli e dopo venti minuti circa girare ogni singolo pezzo.","Servire ben caldo privato dalle foglie di limone e con patatine novelle fritte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FConiglio_nelle_foglie_di_limone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cookies 2","name":"Cookies 2","steps":["Nel caso si utilizzi il burro, toglierlo dal frigo almeno 15 minuti prima, in modo che si ammorbidisca.","Lavare bene l'uvetta con acqua, quindi metterla in ammollo con acqua tiepida.","In una terrina setacciare la farina con il lievito, aggiungere zucchero semolato, l'uovo, un pizzico di sale e vaniglia.","Lavorare il tutto per un po', quindi aggiungere il burro ammorbidito tagliato a pezzetti, oppure l'olio.","Impastare rapidamente, al fine di non riscaldare troppo il burro, fino ad ottenere un impasto abbastanza omogeneo.","Grattugiare la scorza di mezzo limone al fine di togliere l'eventuale odore di uova; si consiglia inoltre di tenere le uova a temperatura ambiente per ridurre il rischio che puzzi.","Tagliare a pezzetti il cioccolato (in tavoletta) ed unirlo al composto; unire anche l'uvetta, dopo averla scolata.","Impastare velocemente; se serve aggiungere pochissimo latte nel caso in cui l'impasto risulti troppo farinoso.","Prendere una piccola quantità di impasto per formare il biscotto manualmente oppure con una forma a piacere.","Cuocere in forno statico a 180 °C per 12 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCookies_2","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Almond_cookies_in_shop_window._Rome%2C_Italy.jpg/960px-Almond_cookies_in_shop_window._Rome%2C_Italy.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jon Gudorf Photography","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Cozze gratinate","name":"Cozze gratinate","ingredients":["1kg di cozze,","pane grattugiato qb,","50 gr pecorino grattugiato,","aglio, bicchiere di vino bianco, prezzemolo, sale, pepe"],"steps":["Lavare e pulire le cozze","In una padella con un po' d’olio aggiungere le cozze, metterle sul fuoco e le facciamo aprire completamente una volta aperte leviamo una parte del guscio e lasciamo il frutto nell’altra parte di guscio.","A parte prepariamo un impasto composto da pane grattugiato, formaggio, aglio tritato, sale, pepe bagnando con un po' di vino bianco mescolare il tutto.","Una volta ottenuto l’impasto ricopriamo tutte le cozze e le disponiamo in una teglia da forno bagnare con po di olio e cuocere fino a quando l’impasto non sarà dorato e croccante."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCozze_gratinate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cocido","name":"Cocido","ingredients":["Polpa di manzo","Pollo","Lardo","Prosciutto crudo","Piedino di maiale","Chorizo","Sanguinaccio","Osso di manzo","Ceci","Verza (oppure bietole, cardi, fagiolini verdi)","Carota","Cipolla (steccata con chiodo di garofano)","Sedano","Rapa","Patate (pelate)","Pasta","Acqua"],"steps":["Riempire una pentola con tre litri d'acqua mettendo dentro la polpa di manzo, l'osso di manzo, il piedino di maiale (tenuto a bagno le precedenti 12 ore), il lardo e il prosciutto.","Appena bolle schiumare e aggiungere nella pentola il pollo, i ceci (tenuti 12 ore a bagno), la carote, la rapa, il sedano, la cipolla.","Fare cuocere per 2 ore e mezzo a fuoco dolce.","Aggiungere le patate mezz'ora prima della fine della cottura.","Intanto fare cuocere la verza con il chorizo e il sanguinaccio in metà del brodo del \"cocido\" e metà acqua.","Togliere il brodo necessario dalla pentola e aggiungerlo ad una parte del brodo di cottura della verza e delle salsicce.","Insieme fare cuocere la pasta.","La zuppa sarà servita come primo.","In un piatto semifondo disporre da una parte i ceci ben scolati e dall'altra la carne tagliata a fette, la verza e le salsicce a pezzi.","Servire con salsa di pomodoro all'aglio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCocido","country":"Spain","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crema al caffè","name":"Crema al caffè","ingredients":["15 g di caffè solubile in polvere","150 g di zucchero a velo","200 ml di acqua freddissima"],"steps":["versare gli ingredienti nella planetaria","montare per 10-15 minuti fino ad ottenere la consistenza desiderata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_al_caff%C3%A8","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Logo_Caff%C3%A8_Europa.jpg/960px-Logo_Caff%C3%A8_Europa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giuseppewikipedia2012","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Cookies ai mirtilli rossi","name":"Cookies ai mirtilli rossi","ingredients":["200 g farina di frumento integrale","150 g mirtilli rossi","140 g fiocchi d'avena","110 g olio di semi di girasole","90 g zucchero di canna","1 uovo","3 g lievito per dolci","3 g bicarbonato di sodio","2 g sale","1 g vaniglia in polvere","opzionale: essenza di limone"],"steps":["Mescolare assieme farina, fiocchi d'avena, zucchero, lievito, bicarbonato, sale e vaniglia.","Aggiungere i mirtilli, l'uovo, l'eventuale essenza di limone, e mescolare.","Aggiungere l'olio e mescolare: il composto si presenterà molto oleoso!","Su due teglie, ricoperte da carta da forno, formare dei dischi (o altra forma) tenendoli ben separati (lievitano!)","Infornare per 10 minuti in forno statico a 180°C.","Rimuovere dal forno, aspettare 2-3 minuti affinché si raffreddino, girare ciascun biscotto sotto-sopra, quindi rinfornare per altri 3 minuti in modo da cucinarli bene anche sotto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCookies_ai_mirtilli_rossi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Cookies_ai_mirtilli_rossi.jpg/960px-Cookies_ai_mirtilli_rossi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Psubiaco","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Confettura di cachi e scorze d'arancia","name":"Confettura di cachi e scorze d'arancia","ingredients":["1 kg di cachi (meglio se maturi);","1 kg di scorze d'arancia non trattate;","1 kg di zucchero;","2 mele (opzionale);","succo di 1 limone;","3 g chiodi di garofano (o 5 g cannella) in polvere."],"steps":["Per accumulare la necessaria quantità di bucce di arancia da spremuta, tenerle in frigo in un recipiente pieno d'acqua fredda per 3 gg circa, cambiando l'acqua ogni giorno (meglio aggiungendo una punta di bicarbonato per favorire la conservazione). Questo addolcisce anche le bucce amare.","Lavare accuratamente la frutta (utilizzare una spazzola per piatti o uno spazzolino per rimuovere le impurità dalle bucce) e mondarla, rimuovendo i semi. Se i cachi sono già maturi è più facile sbucciarli, ma si possono usare a vari stadi di maturazione;","Affettare finemente le bucce di arancia passandole più volte con un robot da cucina. Se i cachi non sono già maturi, frullarli. Per ottenere una consistenza più compatta, si possono aggiungere un paio di mele tagliate a dadetti o affettate finemente assieme alle arance;","Aggiungere il succo di un limone e mezzo cucchiaino (3 gr. circa) di chiodi di garofano in polvere, oppure 1 cucchiaino (5 gr circa) di cannella in polvere;","Lavare accuratamente i vasetti in vetro da riempire e i coperchi; sterilizzare i vasetti (in microonde: aggiungere un dito d'acqua in ciascuno e dare 5 min. a potenza massima; rimuoverli con guanti da forno dopo avere lasciato per almeno 5 minuti aperto lo sportello del forno);","Utilizzando una pentola in acciaio alta e di dimensioni adeguate (la frutta non dovrebbe riempirla per più di metà), cuocere rapidamente la frutta e le spezie a fiamma medio-alta per circa 15 min. dalla bollitura, continuando a mescolare per non far attaccare; aggiungere gradualmente lo zucchero in cottura;"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FConfettura_di_cachi_e_scorze_d'arancia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crema di zucchine","name":"Crema di zucchine","ingredients":["1 Kg di zucchine.","1/2 Kg di patate.","1 cipolla.","1 l di brodo (o 2 dadi in 1 l di acqua).","Foglie di basilico.","Una noce di burro.","1/4 di l di panna (facoltativo)."],"steps":["Affettare finemente la cipolla privata del germoglio e soffriggerla nel burro caldo fino a imbiondirla lievemente.","Introdurre le zucchine e le patate tagliate grossolanamente a dadi e coprire con il brodo.","Portare ad ebollizione e cuocere coperto a fuoco moderato (45 min.).","A cottura ultimata, passare al passaverdura (o spappolare finemente con il minipimer).","Introdurre le foglie di basilico spezzettate (meglio senza l'uso di lame metalliche).","Se si desidera una consistenza più ricca, aggiungere la panna.","Servire tiepido con crostini e abbondanti parmigiano e pepe.","Note: Al posto delle zucchine verdi è possibile anche utilizzare quelle a pasta gialla (in alcune regioni meridionali dette \"zucchine spagnole\"); la crema avrà un sapore più dolce e un colore più chiaro.","Per vedere tutte le categorie disponibili clicca qui.","Crema di zucchine"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_di_zucchine","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crostata di ricotta","name":"Crostata di ricotta","ingredients":["600g di pasta frolla","600g di ricotta fresca","250g di zucchero","1 uovo intero","3 tuorli","una scorza di limone","burro"],"steps":["Stendere la pasta frolla con il bordo rialzato in una teglia da forno foderata di carta forno.","Mettere la ricotta in una terrina e lavorarla con un cucchiaio di legno, aggiungere lo zucchero, un uovo intero e i tuorli; la scorza di limone.","Mescolare e versare in una teglia.","Cuocere in forno ventilato a 180° per circa 40 minuti.","Crostata di ricotta Categoria:Ricotta"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostata_di_ricotta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Crostata_di_Ricotta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Crema pasticcera","name":"Crema pasticcera","ingredients":["6 tuorli d'uovo","100 g di zucchero","40 g di farina 00","½ litro di latte","6 tuorli d'uovo","6 cucchiai di zucchero","6 cucchiai di farina","6 bicchieri di latte"],"steps":["In una casseruola antiaderente, mettete i tuorli d'uovo già divisi dagli albumi, lo zucchero e amalgamate il tutto. Quando avrete un impasto omogeneo, aggiungete la farina e amalgamate ancora bene il tutto.","A parte mettete il latte in un pentolino sul fuoco e portatelo a ebollizione, togliete il latte, abbassate il fornello al minimo e mettete sul fuoco la casseruola con l'amalgama precedente, iniziate a mescolare lentamente col cucchiaio di legno e versate piano piano il latte, fino ad ottenere una crema densa come una maionese e senza grumi.","A questo punto, lasciate prima raffreddare la crema a temperatura ambiente, mescolandola ogni tanto per evitare che i grassi del latte formino la classica pellicina superficiale, poi mettete in frigorifero per un paio d'ore prima di usarla come dolce al cucchiaio o per farciture."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_pasticcera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Crostata_con_Crema_Pasticcera_e_Mele.jpg/960px-Crostata_con_Crema_Pasticcera_e_Mele.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Croccantino di mela con mandorle e cioccolato","name":"Croccantino di mela con mandorle e cioccolato","steps":["Sbucciare e tagliare a cubetti la mela.","Passare i cubetti nel cioccolato sciolto a bagnomaria e lasciato intiepidire, assieme alle mandorle tritate.","Fare dei croccantini e lasciarli freddare.","Croccantino di mela"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCroccantino_di_mela_con_mandorle_e_cioccolato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crema reggina","name":"Crema reggina","steps":["S'inizia mischiando lo zucchero con i semi di carruba e con il colorante, si aggiunge del latte e si versa l'impasto nel pastorizzatore.","Raggiunta la temperatura di 85 °C, si fa riposare per 30 minuti circa a 4 °C.","Al liquido ottenuto viene poi aggiunta l'essenza di rhum e si manteca per circa 10 minuti a -15 °C. #Alla fine, si decora aggiungendo la frutta candita e il cioccolato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_reggina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crostata di frutta","name":"Crostata di frutta","ingredients":["Pasta frolla","Crema pasticcera","2 banane","4 kiwi ben maturi","1 cestino di fragole","1 cestino di mirtilli","(La frutta per la decorazione può essere variata a piacere)","1 limone non trattato in superficie (non indispensabile ma dà un ottimo aroma)","circa 200 g di legumi secchi, fagioli o meglio ceci, che poi andranno buttati.","1 busta di gelatina da dolci"],"steps":["Lasciate da parte la crema a raffreddare, avendo cura ogni tanto di mescolarla finché non sarà fredda, in modo che non si crei la pellicola superficiale che i grassi del latte tendono a formare.","Prendete la pasta frolla e spianatela con un mattarello in legno, sempre manipolandola il meno possibile, in un disco di 3-4 millimetri di spessore e circa un centimetro di diametro in più della teglia da forno, imburrate la teglia e posatevi il disco all'interno ripiegando su se stessi i bordi in eccesso, a formare una specie di vasca rotonda.","La teglia dovrebbe essere circa 26-30 cm.","Se avanza della pasta frolla, potete usarla per rinforzare leggermente i bordi o per fare dei bicchierini larghi e poco profondi (circa 3 cm di diametro e uno di profondità) da usare come pasticcini.","Sull'impasto adagiato nelle teglia mettete un foglio di carta da forno opportunamente sagomato a cerchio, versateci sopra i legumi secchi (fagioli o meglio ceci) in modo che occupino tutto il cerchio e infornate a 180° per 20-30 minuti; la pasta è cotta quando ai bordi assume un colore dorato con striature brune.","Contemporaneamente alla crostata potete infornare, per lo stesso tempo anche gli eventuali pasticcini.","A cottura terminata, estrarrete dal forno una torta con una vasta depressione centrale e dei bordi rialzati, gettate la carta da forno ed i legumi e, quando la pasta sarà fredda, riempite il disco della crostata con abbondante crema pasticcera, livellandola bene con una lama piatta; mettete il tutto in frigorifero per almeno due ore.","Se avanza della crema, versatela nei bicchierini che avete estratto dal forno e mettete anch'essi in frigo per lo stesso tempo.","A questo punto, preparate la gelatina secondo le istruzioni, pulite la frutta, tagliate banane e kiwi a dischi spessi 2 mm., le fragole a metà o a quarti se sono molto grandi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostata_di_frutta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Crostata_di_Frutta_Secca_e_Marmellata.jpg/960px-Crostata_di_Frutta_Secca_e_Marmellata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Crema inglese","name":"Crema inglese","ingredients":["10 tuorli d'uovo","200 g di zucchero semolato","½ litro di latte","½ stecca di vaniglia o 0,5 g di aroma di vaniglia"],"steps":["In una casseruola antiaderente, mettete i tuorli d'uovo già divisi dagli albumi, lo zucchero e amalgamate il tutto con una frusta.","A parte mettete il latte in un pentolino sul fuoco, aprite la stecca di vaniglia e immergetela nel latte (oppure versate l'aroma di vaniglia) e portatelo ad ebollizione.","versate adagio il latte bollente sui tuorli frustando energicamente.","ponete sulla fiamma al minimo e mescolate con un cucchiaio di legno, lentamente e raschiando il fondo della pentola, per evitare che possa bruciare.","controllate la temperatura con un termometro a sonda e continuate a cuocere fino a 83° (cottura alla rosa). in mancanza del termometro, controllate a vista la crema che si deposita sul retro del cucchiaio: quando forma una leggera patina senza colare via avete raggiunto la temperatura necessaria per la coagulazione dei tuorli.","a cottura ultimata versate la crema in un recipiente freddo, dove non possa continuare a cuocere. infatti se supera la temperatura prevista, anche di pochi gradi, la crema può \"impazzire\" formando dei grumi d'uovo cotto.","lasciate raffreddare a temperatura ambiente, coprite con pellicola per alimenti e conservate in frigorifero per un massimo di 24 ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_inglese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crescentine nelle tigelle","name":"Crescentine nelle tigelle","ingredients":["1 kg farina bianca 00","500 ml di acqua tiepida (anche misto acqua e latte)","1 cubetto di lievito di birra o 1 sacchetto di lievito di birra secco","sale 1 cucchiaio e mezzo","zucchero 1 cucchiaino"],"steps":["Sciogliere il lievito e lo zucchero in 100 ml di acqua e lasciare riposare per 5 minuti","Unire il sale e la farina su un tagliere e versare al centro il composto di lievito, impastare, unendo la restante acqua (l'impasto deve risultare sodo e NON appiccicoso).","Lasciare riposare fino al raddoppio del volume dell'impasto, reimpastare e formare delle pallette di 50gr ciascuna, lasciare riposare ancora mezz'ora e cuocere le crescenti nella tigelliera apposita o nella versione moderna elettrica."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrescentine_nelle_tigelle","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Cremolario","name":"Cremolario","ingredients":["cipolle","formaggio di malga","crescione","pane raffermo","sale grosso","olio","pepe","uova","burro"],"steps":["Mettere a soffriggere le cipolle con un cucchiaio di olio, una presa di pepe ed il sale grosso.","Appena raggiunta la cottura dorata, versare le uova (almeno due) con la camicia senza strapazzarle.","Attendere due minuti a fuoco medio e aggiungere una noce di burro.","Appena sciolto il burro appoggiare due fette di pane raffermo con sopra due fette di formaggio di malga (100 g per fetta).","Coprire la pentola con un coperchio ampio e lasciare a fuoco lento per 4 minuti.","Servire con il crescione fresco, ed eventualmente una goccia di aceto balsamico."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCremolario","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crispelle di riso","name":"Crispelle di riso","ingredients":["Riso","Farina \"0\"","Lievito","Zucchero a velo vanigliato","Miele","Scorza di arancia"],"steps":["Si inizia con l'approntare uguale quantità, in peso, di riso e di farina. Si mette a cuocere il riso in abbondante acqua (una variante lo vuole cotto nel latte come le zeppole) e dopo averlo scolato lo si lascia raffreddare. Una volta freddo lo si mescola alla farina e si aggiunge il lievito.","Si lascia lievitare qualche ora e quando il composto si presenta soffice con una paletta per dolci e una spatola stretta si preparano dei bastoncini della dimensione di un dito e li si friggono in abbondante olio bollente.","Una volta dorati si tolgono dall'olio e dopo averli sgocciolati si lasciano raffreddare.","Vengono poi serviti freddi cosparsi di miele, aromatizzato con le bucce di arancia fresca grattugiate, diluito in acqua, e spolverati con zucchero al velo vanigliato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrispelle_di_riso","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Crispelle_di_Riso_-_St_Joseph%27s_Rice_fritters.jpg/960px-Crispelle_di_Riso_-_St_Joseph%27s_Rice_fritters.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Recipetaster","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Creme caramelle","name":"Creme caramelle","ingredients":["8 uova medie","1 litro di latte","500 grammi di zucchero","La scorza di 1 limone","Una bustina di vanillina","Una presa di sale fino"],"steps":["Versare 250 gr di zucchero in una padella a fuoco vivace rimestando con un cucchiaio di legno fino ad ottenere uno sciroppo di colore dorato.","Dividere lo zucchero caramellato così ottenuto negli stampini d' acciaio.","A parte far bollire il latte con la vanillina, il sale e la scorza del limone.","Sbattere in una bacinella le uova con il rimanente zucchero .","Unire il latte precedentemente bollito all' impasto ottenuto sbattendo le uova e lo zucchero .","Passare il tutto attraverso un colino fine .","Versare il composto ottenuto negli stampini e cuocerli in forno in una teglia a bagnomaria alla temperatura di 170-180 gradi per 30 minuti ."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCreme_caramelle","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crocchè","name":"Crocchè","steps":["Lavate le patate e fatele bollire in abbondante acqua salata per circa 40 minuti.","Scolatele, pelatele e passatele al setaccio, unendo uova intere (1 o 2 a seconda delle quantità), parmigiano grattugiato, prezzemolo tritato, sale ed abbondante pepe quindi impastare bene il tutto.","Raccogliere con una mano 80/100 gr. di impasto e sfregarlo tra le mani fino ad ottenere dei cilindri di circa 7/8 cm di lunghezza e 3/4 di diametro, ricavare una nicchia lunga nel cilindro e deporvi una sottile strisciolina di fior di latte, richiudere accuratamente e quindi passare, prima nel bianco d'uovo poi nel pangrattato.","Friggerli immersi (non più di due alla volta) in abbondate olio o strutto fino a doratura, scolare ed asciugare su carta assorbente/cartapaglia, servire caldissimi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrocch%C3%A8","country":"France","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Crocch%C3%A8_%22panzarotti_napoletani%22.jpg/960px-Crocch%C3%A8_%22panzarotti_napoletani%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Enzo Rippa","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Crema di Cogne","name":"Crema di Cogne","ingredients":["1 litro di latte","mezzo litro di panna da dolci","1 cucchiaino di cacao amaro in polvere","50 g di cioccolato fondente","6 tuorli","300 g di zucchero"],"steps":["Montare i tuorli con metà dello zucchero","Aggiungere il cacao in polvere e diluire con il latte e la panna","Mettere il preparato in una casseruola a cuocere su fuoco basso e aggiungere il cioccolato fondente grattugiato","Prima che la crema raggiunga l'ebollizione, unire lo zucchero caramellato, preparato a parte con il rimanente zucchero","Togliere dal fuoco e raffreddare","Servire la crema accompagnata dalle tegole"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_di_Cogne","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crema di nocciole","name":"Crema di nocciole","ingredients":["180 g di nocciole già sgusciate","170 ml di latte parzialmente scremato","160 g di cioccolato al latte","140 g di cioccolato fondente","140 g di zucchero semolato","130 g di burro"],"steps":["Tuffate le nocciole in un litro di acqua bollente per 1 minuto, scolatele.Spellatele quando sono ancora tiepide, sfregandole con un telo ruvido, quindi asciugatele con carta da cucina.","Spezzettate grossolanamente i due tipi di cioccolato e raccoglietelo in una casseruola.Immergete la casseruola in una più grande riempita a metà con acqua in ebollizione, e fate sciogliere il cioccolato a fuoco dolce.","Mettete nel tritatutto le nocciole e lo zucchero, e tritate finemente.","Intiepidite il latte, fatevi sciogliere il burro e poi versate il tutto nella casseruola con il cioccolato; mescolate con una forchetta o minipimer per amalgamere bene il composto, unite le nocciole tritate e mescolare bene fino ad ottenere una crema compatta ma morbida.","Il composto deve essere tiepido per assorbire e sciogliere lo zucchero tritato con le nocciole. Versate la crema nei barattoli di vetro e chiudeteli ermeticamente, quindi conservare in frigo per non più di 2 mesi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrema_di_nocciole","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Millefoglie_fatto_in_casa%2C_bagnato_con_alchermes_e_ripieno_di_mascarpone_e_crema_di_nocciole_spolverato_con_zucchero_a_velo.jpg/960px-Millefoglie_fatto_in_casa%2C_bagnato_con_alchermes_e_ripieno_di_mascarpone_e_crema_di_nocciole_spolverato_con_zucchero_a_velo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PROPOLI87","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Crostata","name":"Crostata","steps":["Per preparare la pasta frolla, versare in un contenitore (preferibilmente abbastanza capiente) i seguenti ingredienti: 150 g di burro (meglio se riscaldato un po' per poterlo lavorare più facilmente), 150 g di zucchero, un uovo intero e un tuorlo.","Amalgamare per bene il tutto fino ad ottenere un composto dall'aspetto un po' ruvido.","Aggiungere qualche piccolo ingrediente per rendere più saporita la pasta frolla: pizzico di sale, bustina di vanillina, grattugiare un po' di scorza di limone e infine aggiungere un goccio di grappa per eliminare il sapore delle uova.","Per terminare, aggiungere 300 g di farina.","Amalgamare fino ad ottenere un composto uniforme e compatto.","Dopo aver preparato la pasta frolla, è consigliabile lasciarla riposare in frigorifero almeno per un'ora per poterla rendere più maneggevole da lavorare.","Procedere quindi con la vera e propria preparazione della crostata, imburrando e infarinando lo stampo di 25 cm di diametro oppure utilizzando carta da forno.","Stendere ora 2/3 della pasta frolla in un piano completamente infarinato e, con l'aiuto del mattarello, renderli il più uniforme possibile.","Porla sulla base dello stampo eliminando i bordi in eccesso.","Procedere bucherellando la pasta con una forchetta per evitare che in fase di cottura si possa gonfiare.","Versare infine la confettura / crema dentro lo stampo e stenderla in modo più regolare possibile.","Con la pasta frolla rimanente, tagliare delle strisce con un tagliapasta seghettato o regolare, a seconda dell'aspetto che vogliamo darle.","Posarle in modo tale da formare una griglia.","Mettere in forno già preriscaldato per circa 30-35 minuti a 180 °C posizionandola sul ripiano centrale.","Quando ha assunto un aspetto dorato, è il momento adatto per toglierla dal forno e lasciarla raffreddare su un ripiano.","Toglierla dallo stampo solo quando completamente raffreddata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Crostata_limone_e_zenzero_3.jpg/960px-Crostata_limone_e_zenzero_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ilaria","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Crepes","name":"Crepes","ingredients":["125 g di farina","2 uova","250 cl di latte"],"steps":["In una terrina sbattere bene le uova","In una ciotola a parte mettere prima la farina e poi versare il latte ottenendo una pasta liscia e omogenea","Versare poi le uova nella ciotola e mescolare tutto","Coprire la ciotola con della pellicola","Mettere a riposare in frigo per mezz'ora","Riprendere poi la pastella e versarla nella padella","Cuocere la crepes un minuto circa per lato","Infine (Non obbligatoriamente) spalmare la nutella su un lato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrepes","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Cr%C3%AApes_in_Italy_01.jpg/960px-Cr%C3%AApes_in_Italy_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicholas Gemini","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Crêpe ai funghi","name":"Crêpe ai funghi","ingredients":["1 cucchiaio olio","2 uova","10 g burro fuso","20 g parmigiano grattugiato","100 g funghi porcini","130 g farina","220 mL latte parzialmente scremato","250 g ricotta","aglio q.b.","prezzemolo q.b.","sale q.b."],"steps":["Setacciare la farina in una terrina ed unire a uova, latte e sale. Sbattere con una frusta finché non diventa omogeneo.","Pulire i funghi, affettarli e metterli a stufare in una padella con olio e aglio, salare e a cottura ultimata aggiungere il trito di prezzemolo.","In una padella piatta far riscaldare un cucchiaino di burro e versarvi 2 cucchiai del composto precedentemente preparato: girare la crepe dall’altro lato e appena pronta adagiarla su un piatto. Procedere con la cottura delle altre crepes.","In una terrina sbattere la ricotta finché non diventa cremosa, aggiungere i funghi e 10 grammi di parmigiano grattugiato.","Mettere metà cucchiaio di ripieno in ogni crepes, arrotolarle e sistemarle in una pirofila unta con metà del burro fuso. Spolverare le crepes con il parmigiano rimasto e colarvi sopra il burro restante.","Mettere in forno caldo per 15 minuti e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCr%C3%AApe_ai_funghi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crostata di riso","name":"Crostata di riso","ingredients":["450g di pasta frolla","250g di riso","125g di zucchero","1l di latte","4 uova","1 limone"],"steps":["Versare il latte in una pentola e farlo bollire, quindi aggiungere il riso mescolandolo spesso; lasciatelo cuocere finché non ha assorbito tutto il latte.","Appena cotto metterlo in un piatto per farlo freddare.","Metterlo in una teglia ricoperta con carta da forno.","Stendere la pasta frolla nella teglia e unire al riso la scorza grattugiata del limone, lo zucchero e i 4 tuorli uno alla volta. Amalgamati gli ingredienti aggiungere gli albumi montati a neve mescolando bene.","Versare il composto sulla pasta frolla e cuocere in forno preriscaldato a 180° per circa 45 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostata_di_riso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Dolce di cioccolato","name":"Dolce di cioccolato","ingredients":["250 gr. di cioccolato fondente, tagliato a dadi","150 gr. di burro","6 cucchiai di zucchero","1,5 cucchiai di farina","3 uova"],"steps":["Mettere nel frullatore (o nel robot con la frusta) le tre uova, lo zucchero e fare frullare a lungo, aggiungendo poi la farina; lasciare montare fino a che diventa spumoso e cremoso.","Fare fondere al microonde o a bagno maria o sul fuoco, senza però che bolla mai, la cioccolata con il burro, mescolare bene e unire poi nel frullatore: lasciare montare ancora un po’ e poi mettere in una teglia dal bordo apribile, con il fondo foderato di carta forno.","Mettere in forno a 175° per 7 minuti e poi abbassare il forno a 60°-70° e lasciare cuocere per 45 minuti.","Quando è freddo spolverare di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDolce_di_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Viennese_%28dolce%29.png/960px-Viennese_%28dolce%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ags","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Datteri con le noci","name":"Datteri con le noci","ingredients":["250 g di datteri","250 g di noci","Cognac"],"steps":["Prendere i datteri e togliere il nocciolo.","Sgusciare le noci.","Metterle dentro ai datteri.","Disporre il tutto nel piatto da portata, preferibilmente rotondo.","Annaffiare il tutto con un po' di cognac o whisky."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDatteri_con_le_noci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Escalope de le petit chevreau","name":"Escalope de le petit chevreau","ingredients":["Due o tre fettine di vitello per commensaleChe possono essere sostituite anche con fesa di tacchino (petto). In questo caso è bene che siano tagliate con l’affettatrice e siano un po’ più alte di spessore perché il tacchino, più tenero del vitello, tenderebbe a rompersi durante la cottura., preferibilmente dalla parte della lombata o della fesa, spesse circa 1 cm e di forma ovale.","Uno dei seguenti liquidi:","Succo di limone","Cognac o brandy","Rhum","Marsala (secca o vergine)","Olio d'oliva","Farina 00","Zucchero","Acqua","2 albicocche per porzione","Un formaggio caprino","Pepe fresco","Sale"],"steps":["La preparazione richiede dai 25 ai 30 minuti.","Prendete una padella, meglio se antiaderente, e ungetela con un po’ d’olio d’oliva.","Scaldatela sul fornello senza far friggere l’olio.","Spegnete il fornello, aspettate due minuti circa quindi togliete l’olio in eccesso con un tovagliolo di carta o con un foglio di carta da cucinaL’importante è che la carta utilizzata non contenga tracce di plastica..","Ponete nuovamente la padella sul fornello e riaccendetelo.","Quando sarà ben bollente, scottate da entrambi i lati le fettine e, man mano che saranno pronte, passatele su un piatto o su un tagliere.","Le fettine dovranno aver perso tutto il rosa della carne, assumendo un colore bruno chiaro.","Intanto, a parte, spargete, su un piatto di portata, su un tagliere o su di un foglio di carta da forno, alcuni cucchiai di farina doppio zero e salatela moderatamente.","Prendete ora le fettine e premetele da entrambi i lati sulla farina che avete steso.","L’umidità emessa dalle fettine scottate aiuta l’adesione della farina.","Se necessario, ripetete l’operazione in modo da avere i due lati di ogni fettina completamente bianchi.","Con un altro foglio di carta da cucina, o con un tovagliolo di carta, asciugate la padella.","Durante le operazioni con la carta, badate a spegnere sempre il fornello o ad eseguire tali operazioni lontano dalla fiammaSono precauzione per la propria sicurezza..","Ponete nuovamente la padella sul fornello, accendetelo e mettete in essa un poco di burro, quanto circa una noceLa quantità di burro va regolata secondo il numero delle porzioni.","Una piccola noce per quattro / sei fettine, giuste per due persone..","Non appena il burro sfrigola, cuocete le fettine saltandole a fuoco vivo.","Quando saranno cotte spegnete il calore delle fettine con un liquido adatto a finire “l’echaloppes”."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FEscalope_de_le_petit_chevreau","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crème brûlée","name":"Crème brûlée","steps":["Sbattete i tuorli d'uovo con lo zucchero finché non saranno diventati spumosi e bianchi.","Tagliate il baccello di vaniglia a metà longitudinalmente, raschiate con la punta del coltello i piccoli semi neri che si trovano al suo interno e metteteli dentro la panna fresca.","Fate bollire la panna a fuoco medio e poi lasciatela in infusione coperta e lontano dal fuoco per 10 minuti.","Mescolate la panna con il composto uova/zucchero.","Versate il tutto negli stampini da forno.","Fate cuocere a 130&nbsp;°C a bagno maria (in una teglia da forno riempita di acqua) per un'ora. La crema sarà pronta quando sarà densa ma ancora un po' tremolante.","Lasciate raffreddare fuori dal forno.","Mettete gli stampini nel frigorifero per almeno 2 ore.","Al momento di servire:","Cospargete di zucchero di canna o di zucchero in polvere classico.","Caramellizzate lo zucchero con l'aiuto di una torcia a gas da cucina oppure con un disco di ferro rovente del diametro degli stampini. (Nota: per questa operazione la torcia è molto più efficace)"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCr%C3%A8me_br%C3%BBl%C3%A9e","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Cr%C3%A8me_br%C3%BBl%C3%A9e_with_flame_2025.jpg/960px-Cr%C3%A8me_br%C3%BBl%C3%A9e_with_flame_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mannivu","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Entrapolada","name":"Entrapolada","ingredients":["2 Confezioni di fagioli cannellini","6 hg di Salsiccia","1 Cipolla Rossa","1 Cipolla Gialla","1 Cipolla Bianca","1 tsp coriandolo in polvere","1 tsp cumino in polvere","2 Scalogni","1 Peperone Verde","Peperoncino","Pepe","Aglio","Olio","Passata di Pomodoro","1 Bicchiere di Vino Rosso"],"steps":["Fare rosolare a fuoco basso: olio, aglio, le spezie, gli scalogni e tutte le cipolle tagliandole non troppo fini, fino a completa doratura.","Aggiungere il peperone verde tagliato abbastanza fine ed aggiungere il peperoncino, o fresco o solamente i semi essiccati.","La quantità del peperoncino sarà variabile a seconda dei vostri gusti.","Aggiungere i fagioli cannellini, leggermente scolati dalla loro acqua.","Aggiungere la salsiccia tagliata a dadi.","Aggiungere un bicchiere di vino rosso ed il pepe, alzare leggermente il fuoco e mescolare per un po'.","Quando il composto sembra cominciare ad asciugare il vino e l'acqua del grasso della salsiccia, aggiungere la passata di pomodoro a vostro piacimento.","Quando lo si reputa opportuno: Servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FEntrapolada","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Delizia di ricotta al caffè","name":"Delizia di ricotta al caffè","ingredients":["250 gr. di biscotti secchi,","100 gr. di burro a temperatura ambiente,","125 gr. di zucchero,","2 uova,","un cucchiaio di caffè solubile,","500 gr. di ricotta di mucca,","1 tavoletta di cioccolato fondente,","1 bustina di vanillina."],"steps":["Pestare i biscotti e unirli a poco a poco in una coppa con il burro a temperatura ambiente e lavorare con il mixer, successivamente formare una base compatta e uniforme con il composto ottenuto in una tortiera e cerniera e porre in frigo per 1/2 ora. Montare i tuorli delle uova con lo zucchero e la bustina della vanillina.","Sciogliere a bagnomaria la cioccolata, in una terrina metterci la ricotta, i tuorli con lo zucchero e infine la cioccolata sciolta e mescolare il tutto, aggiungere il cucchiaio del caffè solubile e gli albumi che avremo montato a neve, mescolando dal basso verso l'alto.","Infine versare il composto sulla base della torta messa in frigo e far cuocere nel forno preriscaldato a 180° per 50-60 minuti. Servire freddo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDelizia_di_ricotta_al_caff%C3%A8","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Delizia al limone","name":"Delizia al limone","ingredients":["6 uova","150 grammi di farina","200 grammi di zucchero","la buccia di un limone grattugiato","mezza bustina di lievito in polvere"],"steps":["Unire in una grande ciotola le uova intere, la buccia grattugiata di limone e lo zucchero, e mescolare con una frusta elettrica fino ad ottenere un impasto spumoso.","A questo punto, aggiungere gradualmente la farina, continuando a mescolare, e infine il lievito sciolto in pochissima acqua.","Il composto va versato in 12 stampini imburrati.","Cuocere a 180° per circa 20-25 minuti.","Tagliare a metà ogni delizia e rimuovere un po' della parte interna del pan di Spagna."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDelizia_al_limone","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Delizia_al_limone.jpg/960px-Delizia_al_limone.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"dags 1974","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Cuscus","name":"Cuscus","steps":["La semola viene aspersa d'acqua e lavorata con le mani per farne pallottoline, che vengono asperse di semola asciutta per tenerle separate, e poi passate al setaccio.","Le pallottoline che sono troppo piccole per costituire i chicchi di cuscus passano attraverso il setaccio e vengono di nuovo asperse di semola asciutta e lavorate a mano.","Questo processo continua fino a che tutta la semola è stata trasformata nei minuscoli chicchi del cuscus.","Questo procedimento richiede una lavorazione molto prolungata.","Il cuscus deve essere cotto al vapore e alla fine deve risultare morbido e leggero, non dovrebbe essere gommoso né formare grumi.","La cottura è oltre un'ora.","Quindi si aggiunge del brodo e si fa riposare nel lemmo (coperto da uno straccio o una coperta) per un'ora."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCuscus","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Cuscus_a_Trapani.jpg/960px-Cuscus_a_Trapani.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Civa61","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Dulce de leche","name":"Dulce de leche","ingredients":["900 g di zucchero","3 L di latte intero","1 cucchiaino di bicarbonato di sodio","I semi di 1 baccello di vaniglia (facoltativo)"],"steps":["Versare tutti gli ingredienti in una casseruola, possibilmente antiaderente.","Mettere sul fuoco e portare a ebollizione.","Far bollire a fuoco basso e mescolare continuamente con un cucchiaio di legno fino a ottenere un composto cremoso (il cucchiaio deve rimanere velato e, mescolando, deve intravedersi il fondo della pentola). L'operazione può impiegare da trenta minuti ad anche due ore, a seconda dell'intensità della fiamma.","Versare in vasetti di vetro e conservare in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDulce_de_leche","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Dulce_de_leche_Muffin_-_ND0_4918_%288754589102%29.jpg/960px-Dulce_de_leche_Muffin_-_ND0_4918_%288754589102%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N i c o l a from Fiumicino (Rome), Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Cuddura","name":"Cuddura","ingredients":["1 kg di farina","300 g di zucchero","200 g di strutto","10 g di lievito in polvere","varie uova","½ l di latte","una bustina di vanillina."],"steps":["Versare sulla spianatoia la farina a fontana. Mettere al centro quattro uova sgusciate, lo zucchero, lo strutto, il lievito e la vanillina.","Impastare aggiungendo poco alla volta il latte tiepido, poi stendere la pasta allo spessore di 1 cm.","Preparare un cartoncino a forma di colomba (o tanti cartoncini da poter contenere almeno due uova); ritagliare la pasta in forma.","Al centro disporre una fila di uova sode (da 3 a 6 per la colomba grande). Legarle con una striscia di pasta, pennellarle con uovo sbattuto.","Cuocere in forno a 200° circa 35 minuti, fino a far colorire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCuddura","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Cuddura_cull%27ova.jpg/960px-Cuddura_cull%27ova.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rmax75","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Crostini di fegatini","name":"Crostini di fegatini","ingredients":["1/2 kg di fegatini di pollo","2 cucchiai di capperi SALATI (non sotto aceto) lavati del sale","3-4 filetti di acciughe sotto sale private della lisca","Olio","1 dl di vino bianco secco o vin santo","prezzemolo","cipolla","sedano","carota","2 foglie di salvia","sale e pepe q.b. (q.b. abbreviazione di \"quanto basta\")","10-15 fette di pane toscano vecchio di un giorno (quello senza sale detto anche sciapo)"],"steps":["Tritare finemente gli odori.","Tritare finemente le acciughe.","Tritare finemente i capperi.","Soffriggere il battuto di odori (prezzemolo, cipolla, sedano, salvia, carota con sale e pepe) senza farli colorire.","Unire i fegatini, ravvivare la fiamma e inserire il vino, far evaporare e abbassare.","Dopo mezz’ora di cottura sorvegliata, a fuoco lento, togliere il fegato.","Spegnere il fuoco.","Tritare finemente i fegatini di pollo.","Rimettere i fegatini nella casseruola di cottura.","A fine cottura si aggiunge il trito di capperi ed acciughe che non dovrebbe cuocere.","Abbrustolire leggermente le fette di pane e ricoprirle con un generoso strato di quel che avete prodotto.","Si servono molto caldi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostini_di_fegatini","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Crostini Cunesi","name":"Crostini Cunesi","ingredients":["Lardo in fette","Castagne sciroppate","Miele","Pane da crostini","Pepe macinato al momento q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Fare abbrustolire il pane per i crostini, mentre si abbrustolisce fare a pezzi le castagne.","Prendere quindi un crostino, metterci sopra una fetta di lardo piegata in 4, le castagne fatte a pezzi, poco miele e infine un po' di pepe.","Ripetere la procedura n volte dove n è uguale al numero dei crostini."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FCrostini_Cunesi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Dolce di banana","name":"Dolce di banana","ingredients":["7 banane, di grandi dimensioni, tagliate a fette non troppo sottili","¼ di tazza di acqua","1 tazza di zucchero","1 cucchiaio (poco pieno) di cannella in polvere","1 cucchiaio di succo di limone"],"steps":["Mettere lo zucchero in una pentola grande di fondo spesso, a fuoco medio e lasciare dorare (non mescolare, basta agitare la padella). Lo zucchero deve essere completamente sciolto. Aggiungere l'acqua e \"agitare\" la padella in modo da formare uno sciroppo.","Aggiungere le banane e mescolare delicatamente con un cucchiaio di legno e abbassare la fiamma.","Quando inizia a bollire, setacciare la cannella sui dolci, mescolare delicatamente (sempre agitando la padella), aggiungere il limone e mescolare nuovamente. #Cuocere fino a ottenere la consistenza desiderata, facendo attenzione a non rompere le banane! Conservare in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FDolce_di_banana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Banana%2C_dolce_icona_della_Pasticceria_Galllina_di_San_Michele_di_Ganzaria_-_Catania._ph_Salvatore_Farina.jpg/960px-Banana%2C_dolce_icona_della_Pasticceria_Galllina_di_San_Michele_di_Ganzaria_-_Catania._ph_Salvatore_Farina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EraclitoPantaRei","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Filetti di sogliole allo zafferano","name":"Filetti di sogliole allo zafferano","ingredients":["800 g filetti di sogliola","olio di oliva extravergine","2 mestolini di brodo","zafferano","prezzemolo","fettine di arancio"],"steps":["Infarinate i filetti di sogliola e fateli saltare in padella con un poco di olio d'oliva extravergine.","Bagnateli con 2 mestolini di brodo nel quale avrete sciolto lo zafferano.","Portate a cottura e servite in tavola i filetti di sogliola spolverati con prezzemolo tritato e guarniti con fettine d'arancio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFiletti_di_sogliole_allo_zafferano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Farinata di ceci","name":"Farinata di ceci","ingredients":["500 g farina di ceci","2 dl olio d'oliva extravergine","1,5 l acqua La quantità d'acqua dipende anche dal forno e dalle condizioni di cottura e può svariare tra 1 l e 2 l.","10 g. sale","pepe nero"],"steps":["Si versa in una terrina l'acqua unendovi lentamente, per evitare la formazione di grumi, la farina di ceci ed il sale. Rimescolandola accuratamente e sciogliendo i grumi formatisi, si ottiene un composto liquido ed uniforme che va lasciato riposare almeno da 4 a 12 ore. Ungere la teglia e versare la miscela.","Nei negozi usano teglie in rame stagnato, perché sufficientemente spesse per conservare il calore ed indeformabili al calore rispetto alla classica teglia sottile in acciaio o in ferro per pizza, garantendo che la pastella sia uniforme su tutta la teglia.","Si aggiunge un po' d'olio e si mescola per far sì che l'olio ricopra la pastella, quindi si inforna in un forno molto caldo (almeno 240° C) e livellato, in modo che il liquido si disponga uniformemente. Si può diminuire la quantità d'olio a piacimento, fino ad un minimo di un cucchiaio, tenendo presente che meno olio c'è meno unta risulta ma anche più stopposa, quando si consuma."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFarinata_di_ceci","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/La_Farinata_di_ceci.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Samuele Silva","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Focaccette al formaggio","name":"Focaccette al formaggio","ingredients":["400 g di farina","300 g di crescenza","sale","olio d'oliva extravergine."],"steps":["Impastare farina, olio e sale ed acqua quanto basta.","Ottenuto un impasto omogeneo, fare una sfoglia.","Tagliare la sfoglia a cerchio e mettere lo stracchino al centro, quindi chiudere la sfoglia ripiegando a metà la focaccetta e premendo bene i bordi in modo che non possa uscire lo stracchino durante la cottura.","Metterle a cuocere in una padella o una friggitrice con olio abbondante e quando si indorano, toglierle perché cotte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFocaccette_al_formaggio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Farinata con la cipolla","name":"Farinata con la cipolla","ingredients":["500 g di farina di ceci","2 dl olio extravergine di oliva","2 L di acqua","8 cipolline novelle","sale e pepe q.b."],"steps":["Mondare le cipolline, tagliarle a fettine finissime, porle in acqua fredda e quindi farle sgocciolare in un colino.","Seguire il procedimento usato per la farinata.","Prima di porla in forno cospargerne la superficie di fette di cipolla.","Ritirarla dal forno e spolverizzare di pepe."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFarinata_con_la_cipolla","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Focaccia con le cipolle","name":"Focaccia con le cipolle","ingredients":["1000 g farina bianca di grano tenero tipo 00","25 g lievito di birra fresco","6 dl acqua pura di rubinetto (oppure una miscela di acqua e vino bianco: 400 dl acqua e 200 dl di vino bianco)","10 g sale fino","5 g sale grosso","1 dl olio extravergine d'oliva","0,5 Kg cipolle dorate"],"steps":["In una bastardella, mettere 150 dl d'acqua e il lievito.","Aspettare che si sciolga e poi aggiungere 300 g di farina.","Mescolare bene.","Lasciare riposare la pagnotta ottenuta un'ora nel forno con la luce accesa.","Dopo un'ora, aggiungere il resto dell'acqua e il resto della farina.","Impastare bene e alla fine aggiungere 0,5 dl di olio e il sale fino. Impastare finché l'olio sia ben amalgamato.","Fare una sfoglia fin da subito la più sottile possibile. Se rimane umida infarinare bene, passare al mattarello o alla macchina col rullo e stendere in una teglia da forno.","Lasciare lievitare per circa 5-6 ore nel forno con la luce accesa.","Tagliare le cipolle sottili, metterle in una bastardella e aggiungere il resto dell'olio e un il sale grosso.","Aggiungere le cipolle crude, salate e oliate sulla pasta lievitata.","Scaldare il forno alla temperatura massima che riesce a raggiungere e infornare dai quindici ai venti minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFocaccia_con_le_cipolle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Focaccia_con_le_cipolle.jpg/960px-Focaccia_con_le_cipolle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roger469","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Fave dei morti","name":"Fave dei morti","ingredients":["75g di mandorle","60g di zucchero o di glucosio","50g di farina","1/2 cucchiaio di cannella","30g di burro","una fialetta (al limone)","1 uovo","1 chiara d'uovo","20 g di lievito baching","5 g vaniglia"],"steps":["Triturare le mandorle, e aggiungere lo zucchero, la farina, la cannella, la fialetta e metà burro.","Terminare il composto con l'uovo e la chiara, in modo che diventi omogeneo, ricavarne tanti \"gnocchetti\" spessi 1cm e lunghi 3cm.","Mettere in una teglia la carta forno e disporre i tronchetti. Lasciarli cuocere finché non assumono un colore dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFave_dei_morti","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Fave_dei_morti.JPG/960px-Fave_dei_morti.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cantalamessa","licence":"CC BY 3.0"},{"title":"it:Libro di cucina/Ricette/Fegato alla veneziana","name":"Fegato alla veneziana","ingredients":["200 g cipolle bianche","300 g fegato di vitello","1/2 dl olio","sale e pepe q.b."],"steps":["Affettare le cipolle.","Porle in una padella con l'olio e un pizzico di sale facendole appassire a fuoco lento senza farle colorare, portarle a cottura: le fette di cipolla devono mantenere la loro forma, ma risultare trasparenti.","Aggiungere il fegato tagliato a pezzetti, salarlo e farlo cuocere velocemente a fuoco vivace, mescolandolo, per tre o quattro minuti (più cuoce più indurisce).","Eventualmente aggiungere un po' di pepe nel piatto ed irrorare con un filo di olio extravergine di oliva ligure.","Servire con polenta morbida bianca."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFegato_alla_veneziana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Fegato_alla_Veneziana.jpg/960px-Fegato_alla_Veneziana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Görgött - Chris Nilson","licence":"CC BY 3.0"},{"title":"it:Libro di cucina/Ricette/Focaccia al formaggio","name":"Focaccia al formaggio","ingredients":["280/320 gr di impasto (farina, olio di oliva, sale ed acqua)","300/350 gr di crescenza freschissima - prodotta con latte ligure tracciabile","0,02 dl di olio extravergine di oliva","sale quanto basta"],"steps":["Formare un impasto con farina, olio di oliva, sale ed acqua in modo tale che l'impasto risulti morbido e liscio, farlo riposare alla temperatura di circa 18/20° e coprire.","Dopo aver lasciato riposare l'impasto, prelevarne un pane pari circa alla metà dell’impasto ottenuto e tirarlo leggermente con il mattarello rendendo la pasta sottile, mettere le mani chiuse a pugno sotto la sfoglia e, ruotandola, allargarla e renderla più sottile possibile.","Appoggiarla sulla teglia di rame precedentemente oliata, quindi deporre sulla sfoglia la crescenza in piccoli pezzi (circa una noce per ciascun pezzo) in senso circolare.","Fare una seconda sfoglia molto sottile (quasi trasparente) con lo stesso procedimento della prima e ricoprire la sfoglia di base già cosparsa di crescenza.","Chiudere i bordi delle due sfoglie in modo che i bordi sovrapposti risultino ben saldati ed eliminare la quantità di sfoglie (sopra e sotto) che fuoriescono della teglia, con le dita pizzicare più punti della pasta formandovi dei fori della grandezza di circa 1 centimetro. Cospargerla di sale ed irrorarla con olio extravergine di oliva ligure DOP.","Cuocere in forno alla temperatura di 270°/320° per un lasso di tempo compreso tra i 4 e i 7 minuti. Il forno deve essere regolato in modo tale che il suolo sia più caldo del cielo del forno. La cottura sarà ultimata quando la focaccia avrà un colore dorato sopra e sotto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFocaccia_al_formaggio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Focaccia_di_Recco_-_Tradizionale.jpg/960px-Focaccia_di_Recco_-_Tradizionale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michele Ursino","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Finanziera","name":"Finanziera","ingredients":["creste, bargigli, ovetti e fegatini di pollo","carne di manzo o vitello (fesa o filetto)Questo ingrediente non appartiene evidentemente alla ricetta originale che indicava un modo di utilizzo di parti destinate ad essere gettate nella spazzatura se non utilizzate subito dopo la macellazione. Problema che non sussisteva invece per queste parti “nobili” del bovino, quanto meno per un discreto periodo successivo alla macellazione.","salsiccia di maiale (eventuale)","giardiniera sott’acetoOggi questa si trova in commercio già preparata in vasi di vetro a tenuta ermetica. Originariamente si preparava molto prima, cuocendo le verdure in acqua ed abbondante aceto. e funghi conservati sott'olio"],"steps":["La carne di manzo (o vitello) viene infarinata e fatta appena rosolare nel burro in una larga padella.","Un buon complemento consiste nell'aggiungere verso fine cottura piselli freschi fatti cuocere a parte nel burro, in quantità tale però da non soverchiare le carni."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFinanziera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Finanziera.jpg/960px-Finanziera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"AnticoMu90","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Fettuccine con ostriche, gamberetti e rucola","name":"Fettuccine con ostriche, gamberetti e rucola","ingredients":["300 gr. di fettuccine fresche","8 ostriche","8 gamberi freschi sgusciati","rucola","2 spicchi d'aglio","sale e pepe q.b."],"steps":["Aprite le ostriche conservando il frutto e il suo liquido. In una padella mettete dell'olio e soffriggete l'aglio fino a quando risulta dorato, successivamente toglietelo dall'olio.","Tagliate a liste i gamberi e il frutto delle ostriche, mettetele nell'olio e soffriggete, aggiungete la rucola un pizzico di sale e del pepe, aggiungete ora il liquido delle ostriche e un due dita di acqua per terminare la cottura.","Nel frattempo cuocete al dente le fettuccine, scolatele e fatele saltare in padella insieme a gamberi ed ostriche. Guarnite i piatti con rucola fresca."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFettuccine_con_ostriche%2C_gamberetti_e_rucola","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fagioli all'uccelletto","name":"Fagioli all'uccelletto","ingredients":["1,5 kg di fagioli freschi oppure 450 g di fagioli secchi","2 spicchi d'aglio","salvia","600 g di pomodori","olio extravergine d'oliva","sale","pepe"],"steps":["Soffriggete nell'olio aglio e salvia.","Quando sono rosolati unite i fagioli (se scegliete quelli secchi, vanno lasciati in ammollo per 12 ore), aggiungete 2 bicchieri d'acqua e i pomodori tagliati a pezzetti.","Salate, pepate e fate stufare per circa mezz'ora.","Fagioli all'uccelletto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFagioli_all'uccelletto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0f/Salsiccia_con_fagioli_all%27uccelletto_-_tipoco_piatto_toscano.jpg/960px-Salsiccia_con_fagioli_all%27uccelletto_-_tipoco_piatto_toscano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna.Massini","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Falafel","name":"Falafel","ingredients":["2 spicchi d'aglio","300g di ceci secchi o fave secche","1 cipolla (o un porro)","1 cucchiaio di coriandolo in polvere","200 ml d'olio","1 cucchiaino di cumino in polvere","2 cucchiai di prezzemolo tritato","pepe q.b.","sale q.b."],"steps":["Lasciare a mollo nell'acqua i ceci/fave per almeno 12 ore, per permetterne l'idratazione.","Scolare i ceci e tritarli assieme alla cipolla (se si usa il porro, si utilizzano anche le foglie verdi), l’aglio, il coriandolo e gli altri aromi fino ad ottenere un impasto cremoso e sodo.","Con l'impasto, formare piccole polpette; a piacere, si possono anche impanare con semi di sesamo, che renderanno la crosta più dolce e croccante. Mettere le polpette in frigorifero a riposare per almeno un'ora.","Immergere i falafel a friggere in olio caldo fino alla completa doratura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFalafel","country":"Egypt","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/Falafel.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"L'utente che ha caricato in origine il file è stato Jerem di Wikipedia in francese","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fideuá","name":"Fideuá","ingredients":["Scampi","Gamberetti (nella stessa quantità degli scampi)","Coda di rospo","Olio","Fedelini","Salsa di pomodoro","Pepe rosso in polvere","Aglio","Prezzemolo","Fumetto di pesce (testa di pescatrice cotta)","Sale","Zafferano"],"steps":["In una caratteristica padella a due manici usata per la paella, scaldare l'olio a cui verranno aggiunti gli scampi e i gamberetti puliti e lavati.","Condire il tutto con il sale e friggere.","Quando il tempo di cottura sarà terminato togliere il pesce e mettetelo da parte.","Prendere la coda di rospo e friggerla nella stessa padella insieme alla salsa di pomodoro.","Mescolare con un cucchiaio di legno e versare il fumetto di pesce facendolo cuocere per 2 minuti.","Unire in seguito anche i fedelini facendoli insaporire per 3 minuti con lo zafferano, gli scampi e i gamberetti.","Terminare la cottura a fuoco moderato fino al completo assorbimento del liquido."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFideu%C3%A1","country":"Spain","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Farrata","name":"Farrata","ingredients":["1 barattolo di grano duro cotto (500gr)","2 mazzetti di menta maggiorana","1 kg di farina","15 grammi di pepe","2 cucchiai di sale","2 bicchieri d'acqua","2 tuorli d'uova","cannella qb","forma circolare (diametro 13 cm)"],"steps":["Rimuovete i ramoscelli dalla menta maggiorana e lasciate solo le foglie.","Mescolate in un recipiente abbastanza grande la ricotta, il grano e la menta maggiorana appena pulita.","Aggiungete tutto il pepe e la cannella e mescolate fino ad ottenere un amalgama uniforme degli ingredienti.","Lasciate riposare per mezz'ora affinché la menta maggiorana possa aromatizzare la ricotta fresca.","Nel frattempo, impastate la farina aggiungendo lentamente l'acqua e il sale.","Amalgamate bene la farina fino ad ottenere un impasto non troppo morbido.","Preparate delle sfoglie di pasta non più spesse di 2 mm.","Tagliate la sfoglia in maniera circolare usando un coltello o l'apposito rullo da taglio.","Le forme ottenute saranno usate a coppie, una per il fondo e una per coprire il ripieno della farrata.","Riempite ogni sfoglia con due cucchiai dell'impasto di ricotta ottenuto in precedenza, e copritela con un'altra sfoglia.","Con indice e pollice unite le due sfoglie ripiegando la pasta verso l'interno della farrata, a mo' di calzone.","Montare i due tuorli d'uova, e con un pennello piccolo (anticamente si usava un pennello nuovo da barba) cospargete la parte superiore della farrata, colorando di rosso.","Infine, prima di infornare, bucate con una forchetta la parte superiore della farrata stessa, onde evitare bolle d'aria all'interno.","Infornate per mezz'ora nel forno a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFarrata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f1/Farrata.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Manfredonia at Italian Wikipedia","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Ferratella","name":"Ferratella","ingredients":["3 uova","3 cucchiai di zucchero","3 cucchiai d'olio d'oliva extravergine","300 grammi di farina tipo \"00\"","scorza di limone","1 bicchiere di latte","1 tazza di farina","1 cotica di maiale","1 piccolo bicchiere di rosolio o anice","1 pizzico di sale"],"steps":["L'amalgama necessaria per formare la pasta da biscotto si ottiene sbattendo le uova insieme allo zucchero.","Mischiati i due ingredienti si unisce l'olio e la scorza grattugiata di limone.","La pasta da biscotto si avrà unendo la farina, il latte e versando un piccolo quantitativo della base liquorosa del rosolio oppure di anice con un pizzico di sale.","Una piccola porzione della pasta ottenuta va quindi posata sul ferro a tenaglia appositamente fatto surriscaldare sul fuoco e unto con la cotica di maiale.","La cottura su questo tipo di ferro consente di cuocere entrambi i lati della pastella ed è abbastanza veloce.","È possibile ripiegare la cialda quando è ancora calda o semplicemente unirne due farcendole prima con cioccolata, marmellata oppure con le creme."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFerratella","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Drinking_fountain_in_Via_della_Ferratella_in_Laterano%2C_Rome%2C_Italy_Mar_30%2C_2024_12-33-07_PM.jpeg/960px-Drinking_fountain_in_Via_della_Ferratella_in_Laterano%2C_Rome%2C_Italy_Mar_30%2C_2024_12-33-07_PM.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dieterdreist","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Fileja e Nduja piccante","name":"Fileja e Nduja piccante","ingredients":["500g Fileja","250g Nduja","400g Salsa di pomodoro","1 cipolla rossa di Tropea","50g di olio extravergine di oliva","sale quanto basta"],"steps":["Ammorbidire la Nduja, privata di budello, in un piatto schiacciandola con una forchetta;","Tagliate a rondelle una cipolla rossa di Tropea e fatela soffriggere su fiamma dolce in olio extravergine d'oliva per 5 minuti;","Aggiungete al soffritto di cipolla la Nduja e amalgamate fino allo scioglimento, aggiungete qualche cucchiaio di acqua per evitare che il sughetto piccante si asciughi troppo. Aggiungere la salsa di pomodoro e cuocere per 20 minuti e salate;","A parte avrete messo già un tegame con abbondante acqua per cucinare i Fileja. Quando l'acqua raggiunge l'ebollizione, salate con del sale grosso, e aggiungete i Fileja, cucinateli secondo le indicazioni di cottura presenti sulla confezione. Infine unite la pasta al dente al tegame del sugo alla Nduja e saltate su fiamma vivace;","Servite con una spruzzata di buon Pecorino di Monte Poro."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFileja_e_Nduja_piccante","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Fileja-nduja-recipe.jpg/960px-Fileja-nduja-recipe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maxfalduto","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Ferricelli con noci e mollica","name":"Ferricelli con noci e mollica","ingredients":["400 g di ferricelli","20 gherigli di noci","80 gr. di pane raffermo","1 spicchio d'aglio","olio EVO q.b.","sale q.b."],"steps":["Tritare finemente la mollica e le noci.","In una padella capiente versare un bel giro d'olio con uno spicchio d'aglio schiacciato e farlo dorare.","Rimuovere l'aglio e aggiungere la mollica tritata per farla rosolare.","Cuocere la pasta in abbondante acqua salata.","Una volta scolata, versare la pasta nella padella e amalgamare con la mollica.","Porzionare la pasta nei piatti aggiungendo le noci tritate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFerricelli_con_noci_e_mollica","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittata allo zafferano","name":"Frittata allo zafferano","ingredients":["6 uova","2 cucchiai parmigiano","sale","zafferano","olio"],"steps":["Sbattete in una terrina 6 uova fino ad ottenere un composto spumoso, unite un pizzico di sale, 2 cucchiai di parmigiano grattugiato e lo zafferano, mescolate bene.","Fate scaldare una padella antiaderente unta con un filo d'olio e versatevi il composto. Fatelo spandere sul fondo della padella in modo uniforme e fate cuocere per qualche minuto.","Quando la parte superiore della frittata sarà asciutta, capovolgetela sul piatto da portata e servite in tavola."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_allo_zafferano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Focaccia di zucca","name":"Focaccia di zucca","ingredients":["1/2 kg farina","5 g lievito di birra","5 g sale 5","40 g olio extravergine d'oliva (4 cucchiai da cucina)","100 g acqua","1/2 kg zucca","aromi eventuali: pepe, o aglio e prezzemolo, o aglio e cipolla, o origano"],"steps":["Preparare una pasta di pane a sfoglia: sciogliere il lievito di birra in 100 g di acqua tiepida.","Aggiunge l'olio, il sale e sbattere con una forchetta, poi aggiungere la farina.","Impastare questi ingredienti e lasciar lievitare minimo 6 ore.","Si impasta e si produce una sfoglia sottile, del diametro di circa 40 cm, e si pone in una teglia oliata.","Pulire e grattugiare la zucca. Farla scolare per un paio di ore.","Spargere la zucca uniformemente in strato sulla pasta, fino in vicinanza dei bordi.","Aggiunge sale e quattro cucchiai di olio.","Si pone in forno caldissimo per mezz'ora, nella parte più alta, e senza aprirlo per almeno 15 minuti. Poi si incomincia a controllare e si sforna quando i bordi della focaccia sono appena appena colorati, dopo circa venti minuti, dipende dal forno.","Sfornare e lasciare raffreddare a temperatura ambiente (toglierla subito dalla teglia se questa è di rame).","Servire già tagliata su piatto di portata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFocaccia_di_zucca","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Farinata_di_zucca.presentazione.jpg/960px-Farinata_di_zucca.presentazione.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roger469","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Frico","name":"Frico","steps":["Pelare le patate e grattuggiarle con grattugia a fori larghi in una ciotola.","Nel frattempo in un tegame antiaderente soffriggere la cipolla nel burro a fuoco lento","Inserire le patate crude e cuocerle bene coprendo anche con il coperchio in modo che rimangano morbide (circa 25-30 min)","Incorporare entrambi i formaggi tagliati a scaglie sottili o a cubetti","Cuocere il tutto a fuoco lento mescolando frequentemente","Man mano che si cucina, eliminare l'olio che si forma sul fondo della padella","Alla fine permettere che si formi una crosta e girare il frico aiutandosi con un piatto","Una volta che il frico ha raggiunto la giusta consistenza, servire con polenta","C'è anche la versione più veloce con le patate già cotte a parte, ma non è il vero frico! E non ha nemmeno lo stesso sapore.."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrico","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Frico.jpg/960px-Frico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Annie Witkamp from Northfield, MN , US","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Frittata con gli asparagi","name":"Frittata con gli asparagi","ingredients":["5 uova di gallina;","500g di asparagi spezzati."],"steps":["Prima si devono rompere le uova, metterle in una bacinella e poi maneggiarle.","Poi si mettono gli asparagi spezzati e si rimischiano, poi si mette tutto in una pentola a cuocere, mentre si cuoce è necessario anche girare.","Dopo 4 minuti sara pronta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_con_gli_asparagi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Friccò","name":"Friccò","ingredients":["pezzi di carne a scelta (coniglio, pollo, agnello, tacchino, faraona)","olio d'oliva","vino bianco","aglio","rosmarino","sale e pepe q. b.","pomodoro"],"steps":["Soffriggere la carne in una pentola con l'olio e l'aglio per un'ora e mezzo circa, due ore.","Una volta rosolata, aggiungere alla carne sale, pepe, abbondante vino bianco, altro aglio"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFricc%C3%B2","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Friggione","name":"Friggione","ingredients":["4 Kg di cipolle bianche","300 g di pomodori pelati","1 cucchiaino di zucchero","1 cucchiaino di sale grosso","2 cucchiaini di strutto"],"steps":["Lasciare la cipolla, tagliata molto sottile, per due ore con il sale e lo zucchero che faranno uscire l'acqua.","Versarli in una padella con lo strutto e far soffriggere con un po' d'acqua fino a renderle ben dorate. Circa 2 ore.","Successivamente si aggiungono i pomodori tagliati a pezzettini e si mescola ancora per un'ora e mezzo fino a far diventare il composto cremoso"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFriggione","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Friggione.jpg/960px-Friggione.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Frittata con salsicce","name":"Frittata con salsicce","ingredients":["6 uova","sale q.b.","salsicce","olio"],"steps":["Far soffriggere le salsicce con l'olio in una padella.","Nel frattempo sbattere le uova con il sale in un piatto.","Successivamente versare le uova nella padella insieme alle salsicce (sgretolate).","Far cuocere a fuoco lento per 15 minuti e girarla ogni 5 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_con_salsicce","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittata con gli zoccoli","name":"Frittata con gli zoccoli","ingredients":["300 g di pancetta stesa","6 uova","sale qb"],"steps":["Si prende della pancetta di maiale stesa detta alano, si taglia a dadini piccoli, dopo averle tolto la pelle, e si mette in una padella a soffriggere a fuoco vivace.","Quando la pancetta sarà bella croccante ed il grasso sarà diventato liquido si aggiungono le uova sbattute (una o due la frittata non deve essere molto alta), senza sale perché la pancetta originaria è conservata sotto sale e quindi ha già una base salina molto forte.","Per la cottura è necessario girare la frittata nella padella aiutandosi con un piatto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_con_gli_zoccoli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fonduta al cioccolato","name":"Fonduta al cioccolato","steps":["Fondere il cioccolato a fuoco lento inglobando dolcemente, durante la fusione, anche la crème fraîche e i grani di una bacca di vaniglia.","Porre i pezzi di frutta (che precedentemente sono stati preparati) nei piatti dei commensali, che possono essere integrati anche dal cocco, arachidi...","Una volta che il composto risulta aver raggiunto la giusta fusione, togliere il caquelon dal fuoco e spostarlo al centro della tavola (ove sarà presente il telaio provvisto di candela accesa)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFonduta_al_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Chocolatefondue.JPG/960px-Chocolatefondue.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frappuccino","name":"Frappuccino","ingredients":["250 ml di latte freddo","2 cucchiaini di caffè solubile (o caffè classico liquido, ma in questo caso va fatto raffreddare)","3 cucchiai da tavola rasi di zucchero","1 vaschetta di cubetti di ghiaccio"],"steps":["Versare in un frullatore il latte, il caffè e lo zucchero. Frullare per circa 20 secondi.","Aggiungere il ghiaccio, e frullare fino a quando non è finemente sminuzzato e amalgamato al resto.","Servire in un grande bicchiere con una cannuccia."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrappuccino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fonduta al castelmagno","name":"Fonduta al castelmagno","ingredients":["100 grammi castelmagno","100 grammi di panna","1 rosso d'uovo"],"steps":["Grattugiare finemente il formaggio per facilitarne la fusione con la panna, mettere in un piccolo tegame (14 cm.) dai fianchi alti e ricoprire di panna.","Porre il tegame sul fuoco a bagnomaria e mescolare fino a che è completamente fuso e la miscela ha incorporato un poco di aria (si sente il rumore caratteristico scuotendo il cucchiaio).","Quando la miscela è perfettamente omogenea spegnere il fuoco ed aggiungere il rosso d'uovo sbattuto con un goccino d'acqua, continuando a mescolare e rimettere per circa un minuto nel bagnomaria.","A questo punto la fonduta è pronta per l'utilizzo che deve avvenire nei primi minuti immediatamente successivi, perché raffreddandosi tende rapidamente a raddensare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFonduta_al_castelmagno","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fonduta al raschera","name":"Fonduta al raschera","ingredients":["100 grammi raschera Il raschera è un formaggio d'alpeggio o di malga, a latte crudo, tipico del cuneese.","100 grammi di panna La panna è necessaria per la perfetta soluzione del formaggio. Il latte non è adatto e produce molti grumi. Latte + olio va meglio, ma potrebbe alterare il sapore.","1 rosso d'uovo"],"steps":["Tagliare a tocchetti piccoli il formaggio, mettere in un piccolo tegame (14 cm.) dai fianchi alti e ricoprire di panna. La panna dovrebbe riempire gli interstizi del formaggio che dovrebbero appena vedersi sopra la panna (per inciso questo è il metodo per capire quando la panna è sufficiente).","Quando la miscela è perfettamente omogenea spegnere il fuoco ed aggiungere il rosso d'uovo sbattuto con un goccino d'acqua, continuando a mescolare e rimettere per circa un minuto nel bagnomaria.","A questo punto la fonduta è pronta per l'utilizzo che deve avvenire nei primi minuti immediatamente successivi, perché raffreddandosi tende rapidamente a raddensare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFonduta_al_raschera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Raschera_fetta.jpg/960px-Raschera_fetta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"F Ceragioli","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Fondue bourguignonne","name":"Fondue bourguignonne","ingredients":["1200 grammi di manzo di prima scelta (contro-filetto, filetto)","olio di arachidi ma per chi è allergico alle arachidi, si possono utilizzare altri olii (preferibilmente olio di semi d'uva, di girasole o di soia) ottenendo lo stesso ottimi risultati","un ramoscello di timo, 1 foglia di alloro","varietà di salse, secondo i gusti."],"steps":["Tagliare la carne in piccoli cubetti.","Far riscaldare l'olio dentro una pentola (preferibilmente quella utilizzata per la fonduta valdostana denominata caquelon) col timo e l'alloro. È consigliabile inserire nell'olio caldo una mezza patata evitando così gli schizzi di olio caldo.","Quando l'olio è caldo (senza fumi), togliere gli aromi e portare la pentola in tavola."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFondue_bourguignonne","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/Restaurante_Santa_Truta_%28Santo_Antonio_do_Pinhal%29_-_Tudo_pronto_para_preparar_um_fondue%21_-_Everything_set_to_make_fondue%21_%288904046052%29.jpg/960px-Restaurante_Santa_Truta_%28Santo_Antonio_do_Pinhal%29_-_Tudo_pronto_para_preparar_um_fondue%21_-_Everything_set_to_make_fondue%21_%288904046052%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Deni Williams from São Paulo, Brasil","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Fondue fribourgeoise","name":"Fondue fribourgeoise","ingredients":["250 g di vacherin fribourgeois a persona","acqua tiepida","1 spicchio d'aglio a testa","vino bianco (se gradito)","Kirsch (se gradito)","pepe"],"steps":["Tagliare il formaggio a dadini di qualche cm3 che verranno posti all'interno di un caquelon metallico (casseruola usata tradizionalmente per la preparazione della fonduta), non in terra cotta perché il calore circola in maniera errata e non si distribuisce correttamente.","Aggiungere un po' d'acqua tiepida (all'incirca 1 dl per 1 kg di formaggio), gli spicchi d'aglio schiacciati e mettere il caquelon sul fuoco per far sciogliere e fondere il formaggio.","Mescolare lentamente, senza interruzioni, con l'aiuto di una spatola o di un grosso cucchiaio. Il movimento dev'essere circolare ma deve anche mescolare la parte di composto situata più in fondo nella casseruola, con quella in superficie (così da favorire una distribuzione più omogenea del calore).","Aggiungere ancora un po' d'acqua tiepida nel caso in cui la fonduta risulti troppo compatta, oppure aggiungere del vino bianco (o del kirsch) a temperatura ambiente che dona al composto un sapore più intenso, ma senza esagerare (non più di 1,5 dl per chilo di formaggio) in quanto il vacherin è molto sensibile agli acidi contenuti nel vino e la fonduta potrebbe rischiare di diventare immangiabile.","Una volta che il composto acquista lo stato fuso, aggiungere pepe a volontà e dare un'ultima scaldata vigorosa alla casseruola finché non inizia a scaturire un leggero vapore dalla superficie del formaggio. Servire e mangiare immediatamente, la fonduta non può attendere!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFondue_fribourgeoise","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Swiss_fondue_2.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"JHG (Julien29)","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Focaccia veneta","name":"Focaccia veneta","ingredients":["farina","uova","burro","alcuni aromi fondamentali (marsala, cedro, vaniglia)"],"steps":["Partire da un piccolo impasto di farina, lievito, latte.","Dopo una breve lievitazione, fare un secondo impasto, aggiungendo farina, zucchero, uova, burro.","Lasciare lievitare per alcune ore e ripartire con il terzo impasto sempre aggiungendo gli stessi ingredienti. Attendere una nuova lievitazione e poi aggiungere gli aromi.","Fare le forme e far rilievitare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFocaccia_veneta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittata alla Santelli","name":"Frittata alla Santelli","ingredients":["12 uova","300 g di salsiccia di Debrecen","120 g di pomodori","240 g di peperoni verdi","120 g di pancetta o pancetta affumicata","40 g di strutto","120 g di formaggio grattugiato","sale q.b.","pepe q.b."],"steps":["Far rosolare nello strutto la pancetta a cubetti, ed aggiungere poi la salsiccia privata del budello e sbriciolata ed i peperoni, puliti, privati dei semi e tagliati a fette sottili.","Quando questi si saranno ammorbiditi, aggiungere anche i pomodori tagliati a dadini.","Dopo poco, aggiungere le uova sbattute con pepe e sale quanto basta.","Quando la frittata sarà cotta, toglierla dal fuoco e cospargerla col formaggio grattugiato prima di servirla."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_alla_Santelli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fresco alla patricana","name":"Fresco alla patricana","steps":["Gli ingredienti sono molti, per cui fare attenzione alle quantità e alle qualità.","Il testo non riferisce il numero di ingredienti per un numero definito di porzioni, poiché il piatto va servito spartendo intelligentemente l'impasto per formare involucri più o meno grandi, quindi fare attenzione a non moltiplicare le quantità proposte per il numero di persone.","occorre avere a disposizione un freezer per congelare alcuni elementi che andranno ad aggiungersi alla ricetta in fase di preparazione."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFresco_alla_patricana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frisella condita","name":"Frisella condita","ingredients":["1 frisella","pomodori","capperi","olio extravergine d’oliva","sale","origano","carosello (menunceddha, spureddhra)."],"steps":["Bagnare la frisella per il tempo necessario (a seconda dei gusti personali)","Tagliere gli ingredienti a pezzi e farli macerare per un po' tempo in una ciotola","Condire la frisella con gli ingredienti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrisella_condita","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Frisella_secca.jpg/960px-Frisella_secca.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc or Florixc, Calcagnile Floriano","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fusilli alla sorrentina","name":"Fusilli alla sorrentina","ingredients":["400 g fusilli lunghi (quelli a \"codino di maiale\")","2 mozzarelle freschissime","4 grossi pomodori maturi (cuore di bue)","1/2 cipolla","peperoncino","pecorino grattugiato","olio"],"steps":["In una padella larga, far soffriggere nell'olio la cipolla tritata e privata del germoglio.","Introdurre il peperoncino e i pomodori sbucciati e ridotti a filetti.","Fare ridurre a fuoco vivace fino a rendere il sugo consistente.","Versare la pasta scolata al dente (lasciare un po' d'acqua di cottura) in una pirofila e amalgamare al sugo.","Tagliare le mozzarelle a fette e ricoprire la pasta.","Infornare per qualche minuto (fino a che la mozzarella è ben fusa).","Servire con abbondante pecorino e foglioline di basilico fresco."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFusilli_alla_sorrentina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittelle di patate","name":"Frittelle di patate","ingredients":["1/2kg di patate","30gr di lievito di birra","1 limone","1 bicchiere di latte","1 bicchiere di mistrà","2 uova"],"steps":["Si cuociono le patate sbucciate e si passano con il passaverdura; ci si mettono poi il lievito di birra, lo zucchero, la farina e si fanno lievitare per una ventina di minuti.","L'impasto ottenuto si divide in pezzi a cui si dà la forma di ciambella.","Quindi si friggono in padella con olio bollente.","Una volta tolte dall'olio, ci si mette una spolverata di zucchero a velo e infine si mangiano calde o fredde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittelle_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Frittelle_di_patate.jpg/960px-Frittelle_di_patate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Funghi in insalata","name":"Funghi in insalata","ingredients":["6 porcini sodi","limone q.b.","sale q.b.","olio q.b."],"steps":["Pulire i porcini.","Trifolare i funghi in una piccola terrina","Condire con gli ingredienti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFunghi_in_insalata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gazpacho","name":"Gazpacho","ingredients":["1 cucchiaio di aceto","1 spicchio di aglio","4 cucchiai di olio extra vergine d'oliva","4 uova","1000 grammi di pomodori San Marzano","1 peperone giallo","1/4 peperoncino (opzionale)","3 cipolle (spagnole se possibile)","1 peperone verde","4 fette di pane raffermo","1 cucchiaino di paprika","3 cetrioli","cubetti di ghiaccio","sale q.b.","pepe q.b."],"steps":["Rassodare le uova.","Sbucciare i pomodori e tagliarli a fette.","Pulire i peperoni togliendo le coste bianche e i semi","sbucciare i cetrioli e tagliarli a pezzetti.","Tagliare la cipolla.","Ammorbidire il pane con acqua e aceto.","Frullare col mixer il pane, i pomodori, i cetrioli, i peperoni, la cipolla e l'aglio.","Mettere in una zuppiera, coprirla con pellicola trasparente e far raffreddare in frigorifero per almeno un'ora.","Al momento di servire, guarnire con le fette di pomodoro e di uovo sodo e i cubetti di ghiaccio.","In alternativa si possono servire in tavola ciotoline con cubetti di pane tostato, dadi di pomodoro, cipolla, peperone e cetriolo, Uova sode tagliate che i commensali possono aggiungere a loro discrezione."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGazpacho","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Tomato_gazpacho.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fusilli alla Partenopea","name":"Fusilli alla Partenopea","ingredients":["500 g fusilli","500 g pomodori pelati","100 g di olio","120 g di mozzarella","50 g di pecorino","sale, pepe e origano q.b."],"steps":["In una teglia far scaldare l'olio, pomodori e mozzarella tagliata a fettine, aggiungere sale, pepe e origano. Far cuocere per circa 10 minuti.","Lessare i fusilli e mescolarli al sughetto con il pecorino grattugiato e poi infornarla per circa 5 min con forno caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFusilli_alla_Partenopea","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gelato al cioccolato","name":"Gelato al cioccolato","ingredients":["75 gr di cioccolato fondente","200 ml di panna fresca","200 ml di latte","150 gr di zucchero","1 uovo","1 pizzico di vanillina"],"steps":["Sciogliere a bagnomaria il cioccolato fatto a pezzetti con metà del latte e la vanillina, e metterlo a riposo in frigo, deve essere freddo prima di metterlo nella gelatiera.","In una terrina con le fruste sbattere l'uovo, con lo zucchero, aggiungere la panna (meglio se già montata), il latte rimanente e il cioccolato liquefatto.","Amalgamare il tutto e mettere nella gelatiera per una mezzora, se c'è caldo anche 40 minuti, oltre i 45minuti è inutile andare avanti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGelato_al_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Gelato_al_Cioccolato_all%27Acqua.jpg/960px-Gelato_al_Cioccolato_all%27Acqua.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Fusilli e zucchine","name":"Fusilli e zucchine","ingredients":["4 zucchine","200 ml di crema di latte","1 cipolla","2 spicchi d'aglio","50g di pinoli","formaggio grana o formaggio pecorino","menta","prezzemolo","4 cucchiai d'olio extravergine d'oliva","sale","pepe"],"steps":["Spuntare le zucchine, lavarle, asciugarle e tagliarle a rondelle sottili.","Tritare finemente la cipolla e l'aglio e farli appassire in una padella con un filo d'olio. Quando hanno preso colore unire le zucchine, salare e far cuocere dolcemente, mescolando di tanto in tanto delicatamente con un cucchiaio di legno.","Lessare la pasta in acqua bollente salata.","Unire alle zucchine la menta ed il prezzemolo tritati finemente, i pinoli, la crema di latte e il formaggio grana e portare il sughetto a ebollizione.","Scolare la pasta al dente, versarla nella padella delle zucchine e farla saltare per 1 o 2 minuti. Distribuire la pasta nei piatti individuali, aggiungere dell'altro formaggio grattugiato e servire immediatamente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFusilli_e_zucchine","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Fusilli_pomodorini_e_zucchine.jpg/960px-Fusilli_pomodorini_e_zucchine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Civa61","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Frittelloni","name":"Frittelloni","ingredients":["3 uova","3 cucchiai di olio","3 bicchieri di acqua","6 cucchiai di farina","un pizzico di sale","pecorino romano grattugiato","un pezzetto di lardo di maiale"],"steps":["Sbattere le uova in una terrina, aggiungere il sale, l'olio e l'acqua; aggiungere gradualmente la farina sino ad ottenere un impasto liquido e cremoso.","Lasciare riposare il composto per almeno 30 minuti.","Procurarsi una padella antiaderente di circa 20 cm di diametro.","Porre la padella sul fuoco ed ungerla con il lardo precedentemente infilzato con una forchetta.","A padella ben calda versare con un mestolo l'impasto sino a formare un sottile strato, a questo punto attendere qualche secondo e girare il frittellone ottenuto per terminare la cottura.","Ripetere l'operazione sino a terminare l'impasto.","Prendere un frittellone alla volta, cospargerlo con un abbondante strato di pecorino e arrotolarlo delicatamente.","Procedere sino al termine di tutti i frittelloni che andranno posizionati uno accanto all'altro a file sovrapposte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittelloni","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittelle ebraiche","name":"Frittelle ebraiche","ingredients":["2 patate","2 1/2 cucchiai di farina","1/2 bicchiere di acqua effervescente","1 uovo","50 gr di parmigiano"],"steps":["Tagliate le 2 patate alla julienne, grattugiate il parmigiano, versate 1/2 bicchiere di acqua effervescente, aggiungete un uovo e 2 cucchiai e 1/2 di farina. Messo tutto in una terrina, mescolate gli ingredienti fin quando non otterrete una pasta cremosa.","Mettete una padella sul fuoco e riempitela per metà di olio per friggere. Prendete un cucchiaio e riempitelo per metà del composto; appoggiatelo dentro l'olio e schiacciate dolcemente con una forchetta. Fate lo stesso fin quando la padella non sarà piena.","Friggete il tutto e, quando le frittelle saranno dorate come patatine fritte, poggiatele su un vassoio con carta assorbente. Asciugate le frittelle e aggiungete sopra un pizzico di sale."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittelle_ebraiche","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittelle di riso di san Giuseppe","name":"Frittelle di riso di san Giuseppe","steps":["Cuocere il riso nel latte insaporito con zucchero, scorza di limone ed un pizzico di sale. Raffreddato l'impasto, levare la scorza di limone e aggiungervi rossi d'uovo, rhum, farina, pinoli ed uva passa. Lasciare riposare e aggiungere infine gli albumi montati a neve.","Friggere l'impasto, versato con un cucchiaio, con olio di oliva ed appena le frittelle sono dorate, scolarle e cospargerle di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittelle_di_riso_di_san_Giuseppe","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Frittelle_dolci_di_riso_che_friggono_in_olio_bollente_Dolce_tipico_toscano_per_la_festa_del_babbo_-_San_Giuseppe_che_si_festeggia_il_19_marzo.jpg/960px-Frittelle_dolci_di_riso_che_friggono_in_olio_bollente_Dolce_tipico_toscano_per_la_festa_del_babbo_-_San_Giuseppe_che_si_festeggia_il_19_marzo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PROPOLI87","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Gelatina d'arancia","name":"Gelatina d'arancia","ingredients":["1 litro succo d'arancia","800 g. zucchero","40 g. colla di pesce"],"steps":["Sciogliere la colla di pesce.","Bollire il succo d'arancia con lo zucchero.","Mettere in una casseruola la colla di pesce ammorbidita e unire ad un mestolo di succo bollito; sciogliere del tutto la gelatina e unire il rimanente succo; far bollire tutto per 15 minuti.","Raffreddare il tutto in un vassoio poco profondo, tagliare la gelatina a cubetti e cospargervi un po' di zucchero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGelatina_d'arancia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fusilli al sugo di polpette","name":"Fusilli al sugo di polpette","ingredients":["1kg di fusilli freschi per le polpette","3 uova","un bicchiere di latte","1/2 kg di macinato di maiale","un cucchiaio di parmigiano grattugiato","mollica di pane di mais grattugiata qb","prezzemolo","sale","1 lt di passata"],"steps":["Mescolare in una terrina, la carne le uova il pane il latte il prezzemolo il parmigiano ed il sale, e lavorate, quando il composto è ben amalgamato prendere piccole porzioni girarle fra le mani finché non si ottengono delle polpette. Intanto mettete a cuocere in un tegame alto la passata con un filo d'olio e uno spicchio di aglio","Aggiungere le polpette quando il sugo bolle da almeno 5 minuti coprire d'acqua e lasciare cuocere. In un'altra pentola portare ad ebollizione l'acqua per cuocere i fusilli salare qb","Servire i fusilli conditi con il sugo, spruzzate il parmigiano e guarnire intorno con le polpette"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFusilli_al_sugo_di_polpette","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fudge al caramello Mou","name":"Fudge al caramello Mou","ingredients":["130 gr di biscotti secchi","80 gr di burro fuso","300 gr di latte condensato","90 gr di burro","40 gr di zucchero","60 gr di miele","300 gr di cioccolato al latte","60 gr circa di pasta di pistacchio","Stampo 20x20"],"steps":["Sbriciolare finemente i biscotti e mescolateri al burro fuso.","Cospargerli nel fondo dello stampo leggermente unto.","Riporre in frigorifero a rassodare.","Mettere il latte condensato, lo zucchero, il miele, ed il burro in un tegame.","Cuocere a fiamma bassa mescolando spesso fino ad ottenere la colorazione marroncina del caramello Mou (15-20 min).","Togliere lo stampo dal frigo e versarci sopra la crema ottenuta.","Riporre nuovamente in frigorifero.","Sciogliere a bagnomaria (o in microonde) il cioccolato, mescolando spesso.","Versare il tutto nello stampo e cospargerlo bene ed attendere che il composto si addensi leggermente","A piacere, decorare la superficie tramite uno stuzzicadenti, oppure riporre in frigo a rassodare.","Togliere dallo stampo e tagliare a quadretti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFudge_al_caramello_Mou","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c5/Russianfudge.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittata di zucchine","name":"Frittata di zucchine","ingredients":["8 uova","2 zucchine","erba cipollina","olio di oliva q.b.","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Tagliare le zucchine in fette sottili, cuocere la verdura nell' olio utilizzando una padella antiaderente, salare.","Portare a cottura, girando le zucchine delicatamente e facendo uso del coperchio.","Far raffreddare il preparato. Battere le uova leggermente salate in una boule, ed aggiungere l' erba aromatica. Unire le zucchine alle uova, mescolare. A fiamma media riscaldare la pentola antiaderente con poco olio fresco, versare la miscela di uova e zucchine nel tegame.","Far rapprendere quasi totalmente, assicurandosi che la frittata non si attacchi.","Girare sotto sopra la pietanza, aiutandosi con un coperchio piatto.","Procedere con la cottura del lato meno rappreso, facendo attenzione a non brunire le uova.","Sformare la frittata su un apposito piatto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittata_di_zucchine","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gamberetti all'arancia","name":"Gamberetti all'arancia","ingredients":["8 gamberi rossi di Sicilia freschi","un terzo di bicchiere di vino bianco secco Nosiol","succo di una arancia","200g di riso paraboiled","olio di oliva q.b. (q.b. abbreviazione di \"quanto basta\")","sale q.b.","acqua q.b."],"steps":["Lessare il riso in acqua salata, scolare e condire con olio di oliva a crudo.","Pulire e lavare i gamberi e privandoli della testa, dell'esoscheletro e del budello. In un tegame antiaderente scottare i gamberi nell'olio, ambo i lati per un minuto, bagnare con il vino bianco e sfumare a fiamma alta per un minuto, aggiungere il succo dell'arancia e sfumare per un minuto.","Estrarre momentaneamente i gamberi dal tegame e ridurre il fondo di cottura. Riunire i gamberi all'intingolo.","Servire i gamberetti nappati con la salsa all' arancia accompagnati con il riso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGamberetti_all'arancia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Frittelle dolci di fiori di zucchina","name":"Frittelle dolci di fiori di zucchina","ingredients":["20 fiori di zucchina freschi","latte mezzo bicchiere","due uova","zucchero semolato due cucchiai","farina q.b.","un cucchiaino di lievito vanigliato","sale un pizzico","zucchero a velo","olio di semi per friggere","grappa di vinaccia un cucchiaio"],"steps":["Frullare in una piccola boule il latte con i tuorli, lo zucchero e la grappa.","Montare a neve gli albumi con il sale.","Setacciare nella miscela di tuorli farina sufficiente, mescolando, fino a produrre una pastella molto densa.","Incorporare gli albumi gradatamente.","Aggiungere il lievito, mescolare e far riposare in frigorifero il tutto mentre scaldate l'olio per friggere.","Impastellare e friggere i fiori precedentemente privati della base e del pistillo centrale, lavati ed asciugati.","Scolare il fritto su carta assorbente specifica, far raffreddare. Impiattare e cospargere le frittelle con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFrittelle_dolci_di_fiori_di_zucchina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gatò di patate","name":"Gatò di patate","ingredients":["1 kg di patate (preferibilmente) a pasta bianca","50 g di burro per la purea e qualche ricciolo per la teglia","1-2 uova","150 g. di prosciutto cotto (tagliato a dadini)","100 g di scamorza (o provola affumicata)","50-100 g di parmigiano grattugiato","100 g di mozzarella","sale","pepe","pangrattato q.b.","(le dosi possono variare e, volendo, si può aggiungere del latte, salame, prezzemolo, noce moscata, olio EVO, etc...; se si usa la mozzarella e consigliabile non aggiungere latte)"],"steps":["Lessare le patate, sbucciarle e schiacciarle.","Aggiungere burro (o olio), il parmigiano, le uova e il prosciutto, la scamorza e la mozzarella tagliati a dadini e mescolare bene la purea in una planetaria.","Ungere una teglia, riporla in frigorifero e poi cospargerne il fondo con pangrattato.","Versare la purea nella teglia e spianarla bene con una spatola.","Spennellare la purea con tuorlo d'uovo (facoltativo) e cospargerne la superficie con pangrattato e riccioli di burro.","Mettere in forno a 180° per 30-40 minuti (a seconda dello spessore), fino a quando non si forma una crosta dorata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGat%C3%B2_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Patatnik.jpg/960px-Patatnik.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"K kapustin","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fugassa de Pasqua","name":"Fugassa de Pasqua","ingredients":["500 gr di farina bianca","160 gr. di burro","150 gr. di zucchero","50 gr. di mandorle","6 tuorli d'uovo","20 gr. di lievito di birra","sale"],"steps":["Scottare le mandorle, pelarle e tagliarle a fette.","Quando il panetto sarà ben lievitato, si impastata assieme a 200 gr. di farina, 80 gr. di burro ammorbidito, due tuorli d'uovo e 100 gr di zucchero. Lavorare ben bene, formare una palla di pasta, rimetterla nella terrina, coprirla con un tovagliolo e porla nuovamente in un luogo tiepido, lasciandola lievitare ancora per due ore.","Trascorso questo tempo, impastare con altri 200 gr. di farina, 70 gr. di burro ammorbidito, 50 gr. di zucchero, 3 tuorli d'uovo e un pizzico di sale. Lavorare ben bene, formare una palla di pasta, rimetterla nella terrina, coprirla con un tovagliolo e porla nuovamente in un luogo tiepido.","Questa volta lasciar lievitare per sei ore.","Trascorso questo tempo, formare una focaccia, mettetela in una tortiera imburrata e infarinata. Pennellare la superficie con l'ultimo tuorlo d'uovo sbattuto. Cospargere la superficie con mandorle tagliuzzate e granella di zucchero.","Infornate per circa un’ora a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFugassa_de_Pasqua","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Fusilli alla molisana","name":"Fusilli alla molisana","ingredients":["500 grammi di farina setacciata","5 uova intere","5 dl di sugo di agnelloOttenibile da un normale arrosto di agnello cotto in modo da fornire abbondante sugo.","abbondante formaggio parmigiano grattugiatoE' accettabile anche un mix al 50% di parmigiano e pecorino","peperoncino in polvere","sale"],"steps":["Preparato l'impasto per la pasta, lasciarlo a riposo per circa un'ora","\"Stenderlo\" in sfoglie non troppo sottili","Tagliare dalle sfoglie delle liste di larghezza di circa 1&nbsp;cm","Arrotolare le liste attorno a un lungo ferro sottile infarinato (tipicamente un grosso ferro da calza)","Sfilare il ferro: rimangono così queste \"fettuccine\" attorcigliate note come \"fusilli\"","Lasciare seccare leggermente questi \"fusilli\"","Preparare una pentola con acqua leggermente salata e portare quest'ultima a ebollizione","Riscaldare il sugo di agnello","A questo punto, gettarvi dentro i fusilli freschi ed estrarli scolandoli raggiunta la cottura \"al dente\"","Versarli nel recipiente di portata ricoprendoli con gran parte del sugo di agnello, un paio di cucchiai di formaggio grattugiato e peperoncino in polvere in quantità secondo i gusti","Mescolare e servire in tavola","Contemporaneamente servire in recipienti a parte quel che rimane del sugo e del formaggio grattugiato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FFusilli_alla_molisana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gnocchetti di prosciutto cotto con piselli e tartufo","name":"Gnocchetti di prosciutto cotto con piselli e tartufo","ingredients":["200g di farina","200g di prosciutto cotto tritato","300g di ricotta","2 uova","60g di parmigiano grattugiato","sale e pepe","30g di burro","200g di pisellini freschi","1 scalogno","40g di tartufo nero","20g di parmigiano","1 cucchiaio di aromi misti","2 cucchiai d'olio"],"steps":["Amalgamate gli ingredienti per fare gli gnocchi con sale e pepe.","Tagliare a gnocchetti, infarinandoli lievemente.","In una padella fare appassire nell'olio bollente lo scalogno e aggiungere i pisellini, aggiungendo sale e mezzo bicchiere d'acqua.","Lasciare cuocere per un quarto d'ora.","Lessate gli gnocchi e metterli nella padella con i piselli, aggiungendo burro, il parmigiano e gli aromi tritati.","Servire con tartufo nero a piacere.","Gnocchetti di prosciutto cotto con piselli e tartufo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGnocchetti_di_prosciutto_cotto_con_piselli_e_tartufo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Guacamole","name":"Guacamole","ingredients":["2 avocado maturi","1 cipolla","1 peperoncino jalapeno (o un peperoncino piccante)","1 lime (o un limone)","1 pomodoro piccolo","1 spicchio d'aglio","1 cucchiaino di cumino tritato","sale q.b.","1 cucchiaio di coriandolo tritato"],"steps":["Pelare gli avocado, porli in una ciotola e schiacciarli con una forchetta.","Spremere il succo di un lime (o del limone) e versarlo sugli avocado, ciò eviterà che si anneriscano.","Tritare finemente la cipolla e il peperoncino e aggiungerli agli avocado.","Tagliare in piccoli pezzi il pomodoro e aggiungerlo al resto.","Aggiungere il cumino e lo spicchio d'aglio schiacciato.","Mescolare il tutto e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGuacamole","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gnocchi con la fioreta","name":"Gnocchi con la fioreta","ingredients":["1 litro e mezzo di fioreta;","1kg di farina bianca;","300 g di burro (di malga);","300 g di formaggio stagionato (di malga);"],"steps":["In una ciotola ampia versate la fioreta e unite la farina, quindi impastate con un cucchiaio di legno fino ad ottenere un composto liscio ma discretamente compatto. Aiutandovi con un cucchiaio, prendete parte del composto e fatene dei piccoli gnocchi da tuffare nell'acqua bollente abbondantemente salata. Quando riaffiorano lasciarli cuocere per altri tre, quattro minuti.","Nel frattempo mettete a scaldare in una padellina il burro lasciandolo fino a che s'è colorato di nocciola. Pescate quindi gli gnocchi con delicatezza, disponeteli nel piatto, cospargeteli con abbondante formaggio grattugiato, conditeli con il burro fuso e servite.","A piacere possono essere aggiunte delle foglie di salvia per insaporire il burro oppure può essere grattugiata della ricotta affumicata.","Evitare di alterare la ricetta base con altri ingredienti (es. pancetta, speck, prosciutto, noce moscata, ecc.). Ricordiamo che la ricetta è derivata da un'attenta e minuziosa ricerca delle tradizioni popolari del territorio di Recoaro Terme."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGnocchi_con_la_fioreta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Granita siciliana","name":"Granita siciliana","ingredients":["1 l d'acqua","250 g di zucchero","1 bicchiere di spremuta di limone."],"steps":["Far sciogliere bene lo zucchero in un litro di acqua tiepida, aggiungere il succo di limone e mescolare bene.","Mettere il preparato nel freezer e ricordarsi di dare una rimestata ogni 5 / 10 minuti. Ricordate che deve assumere una consistenza granulosa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGranita_siciliana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Granita_di_mandarino_con_frutta.jpg/960px-Granita_di_mandarino_con_frutta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"OppidumNissenae","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Gianduiotto di Silvia","name":"Gianduiotto di Silvia","ingredients":["150 g di zucchero","25g di zucchero vanigliato","50 g cacao amaro","50 di farina","100 di burro","750 ml di latte","Rum"],"steps":["Versate tutti gli ingredienti in un tegame dove avrete sciolto il burro","Mescolate lentamente sul fuoco finché tutto sia ben incorporato","Bollire per 10 minuti aggiungendo adagio il latte","Togliere dal fuoco ed aggiungere un bicchierino di rum","Versate il tutto in uno stampo bagnato di rum e fate raffreddare","Mettere in frigo per qualche ora"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGianduiotto_di_Silvia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Grappa alla cannella","name":"Grappa alla cannella","ingredients":["300g di grappa di vinaccia","16g di cannella in canna","120g di zucchero","200g di acqua"],"steps":["Va innanzitutto utilizzata cannella che non presenti un odore acre, in quanto questo si ripresenterà poi nel liquore finale.","La cannella va spezzata e schiacciata (quindi frantumata), preferibilmente in un mortaio, ed inserita in un vaso a chiusura ermetica insieme alla grappa.","Dovrà restare in fusione per 14gg, e di tanto in tanto agitata.","Dopo due settimane, scaldare in un tegame l'acqua (deve essere pura, quindi utilizzare preferibilmente acqua minerale naturale) insieme allo zucchero, finché quest'ultimo sarà completamente disciolto, quindi lasciare raffreddare.","Filtrare la grappa utilizzando un colino, ed aggiungere l'acqua e lo zucchero.","Lasciare per qualche giorno a riposare, quindi filtrare il tutto utilizzando un colino con un foglio di scottex molto sottile ed imbottigliare.","Grappa alla cannella"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGrappa_alla_cannella","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Grappa al miele","name":"Grappa al miele","ingredients":["500 g di grappa morbida","240 g di miele d'acacia o, meglio, di castagno","buccia di mezza arancia non trattata","buccia di un quinto di limone verde non trattato","1 g di cannella in stecca","2 chiodi di garofano"],"steps":["Porre la grappa ed il miele in un vaso di vetro, quindi scaldare a bagno maria finché il miele si scioglie completamente (intorno ai 45 gradi), quindi lasciar raffreddare.","Inserire la buccia d'arancia (ne basta mezza) e di limone verde (ne basta molto poca, giusto per dare un po' di gusto amaro), la cannella ed i chiodi di garofano.","Chiudere il vaso e lasciare in fusione, agitando di tanto in tanto, per una decina di giorni, quindi filtrare ed imbottigliare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGrappa_al_miele","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gnocchi di patate","name":"Gnocchi di patate","ingredients":["1 Kg. di patate bianche L'uso di patate di almeno sei mesi permette un minore assorbimento di umidità e quindi richiede meno farina per tenere assieme gli gnocchi.","300 grammi di farina tipo \"00\"","1 uovo"],"steps":["Lessare le patate per c.a. 30-40 minuti (dipende dalla dimensione delle patate) in acqua bollente (per evitare shock termici è bene partire con acqua tiepida o fredda)","Sbucciare le patate bollenti (aiutarsi con dei guanti o con uno strofinaccio) e passarle man mano con uno schiacciapatate (usare la trafila piccola) formando una purea.","Lasciare intiepidire la purea","Lasciare riposare l'impasto per dieci minuti","Aggiungere eventualmente ancora farina e dividere l'impasto in tante palline di una decina di centimetri di diametro","Lavorare ciascuna pallina facendola diventare un cilindro di circa 1/1,5 centimetri di diametro","Spezzare il cilindro in tanti barilotti di c.a. 2 centimetri","(opzionale) far passare i barilotti sul retro di una grattugia da formaggio per imprimere il caratteristico disegno e contemporaneamente schiacciarli un poco con il pollice formando lo gnocchetto.","Porre gli gnocchetti così preparati su una tavola abbondantemente infarinata (in questo caso la farina è esterna e quindi non pregiudica il sapore dello gnocco)","Ripetere l'operazione fino ad esaurire l'impasto","Passare velocemente alla fase di cottura (una volta pronti gli gnocchi iniziano ad assorbire umidità quindi meno tempo trascorre rispetto al momento della cottura e meglio è)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGnocchi_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Gnocchi_di_patate_con_sugo_di_pomodoro_e_con_gorgonzola.jpg/960px-Gnocchi_di_patate_con_sugo_di_pomodoro_e_con_gorgonzola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sabrina Spotti","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Grostoi","name":"Grostoi","ingredients":["½ kg di farina","2 uova","30 gr di burro","un bicchierino di grappa","una bustina di lievito","un pizzico di sale"],"steps":["Amalgamare bene tutti gli ingredienti.","Stendere una sfoglia sottile e tagliare dei rombi nella pasta.","Friggere in una pentola i grostoi e una volta fritti cospargerli di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGrostoi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gelato alla farina bona","name":"Gelato alla farina bona","ingredients":["680 g di latte intero","120 g di panna intera (35%)","200 g di zucchero","un rosso d’uovo","40 g di farina bóna"],"steps":["Miscelare il tutto e versare nella gelatiera per circa 20-25 minuti.","Le dosi possono essere leggermente variate secondo i gusti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGelato_alla_farina_bona","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Giurgiulena","name":"Giurgiulena","ingredients":["300 gr di sesamo","50 gr di miele","100 gr di zucchero","un limone"],"steps":["Versare tutto dentro una pentola, mettere su una fiamma bassa e mescolare continuamente fino a quando il sesamo comincerà a brillare (cioè quando gli zuccheri saranno caramellati), mentre in cucina si diffonderà un caratteristico profumo di sesamo caramellato.","A questo punto versare il composto su una spianatoia bagnata (preferibilmente di marmo), e spianare la massa con le mani bagnate o un limone (che dà un lievissimo profumo di agrumi al dolce e permette di non bruciarsi le mani).","Se la si vuole rendere più appetibile (soprattutto agli occhi dei bambini) cospargerla con dei confettini colorati, e tagliare subito (prima che indurisca) a strisce e poi a rombi, lasciare asciugare per un giorno e sistemare il tutto in porzioni individuali."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGiurgiulena","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/b/be/Giurgule_s.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ghiotta","name":"Ghiotta","ingredients":["500 gr. di pesce San Pietro o cernia.","700 gr. di pesce misto da zuppa (gallinella, rana pescatrice, scorfano rosso e nero, vopa, pagello, anguilla, palombo, spigola)","300 gr. di scampi, gamberi","500 gr. pomodori maturi pelati","un cucchiaio di concentrato di pomodoro","1/2 bicchiere di vino bianco","mazzetto di prezzemolo","aglio e cipolla, per il soffritto","sale e pepe q.b."],"steps":["Salare un'ora prima il pesce.","Soffriggere in un recipiente alto l'olio con l'aglio e la cipolla tagliati a pezzettini.","Mettere poi le teste della cernia o del pesce San Pietro (se le avete) e i crostacei con il guscio.","Bagnare con il vino e fare evaporare a fiamma alta. Aggiungere i pomodori freschi, coprire con l'acqua e cuocere per 5 minuti.","Aggiungere tutto il mazzetto di prezzemolo tagliuzzato, salate e pepate e a poco a poco aggiungere anche i pesci da zuppa, secondo la grandezza (per ultimi i più piccoli). Controllare che l'acqua nella pentola copra sempre appena il tutto e fate cuocere per circa 20 minuti.","Togliere il pesce, filtrare con un colino, poi servire con crostini, pane tostato (o raffermo) oppure utilizzare il brodo per bagnare il cuscus e servire il pesce a parte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGhiotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gravlax","name":"Gravlax","steps":["Cospargete un filetto di salmone, precedentemente adagiato su un piatto, con la metà delle spezie (sale, zucchero e pepe).","Coprite il pesce con l'aneto e sovrapponete l'altro filetto ugualmente trattato.","Abbiate cura di porre il lato della testa del secondo filetto rivolto verso la coda del primo.","Poggiateci sopra un piatto con dei pesi e riponete in frigo per 48 ore rigirando la preparazione ogni 12 ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGravlax","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Gnocchetti di ricotta","name":"Gnocchetti di ricotta","ingredients":["250 g ricotta","100 g parmigiano grattugiato","4 cucchiai di farina"],"steps":["Mescolare tutti gli ingredienti ed impastare fino a formare una massa liscia e non troppo appiccicosa, nel caso aggiungere man mano un velo di farina fino ad un risultato soddisfacente.","Formare dei rotoli di impasto dello spessore di un dito e tagliare gli gnocchi delle dimensioni desiderate. Più piccoli saranno più in fretta cuoceranno.","Cuocere in acqua bollente salata per un paio di minuti.","Condire con un pesto di basilico, di spinaci o di rucola, o con un sugo leggero di pomodoro ed origano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGnocchetti_di_ricotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Grattonato","name":"Grattonato","ingredients":["1 kg. di trippa ovina (o bovina)","200 g. di pecorino grattugiato","4 uova","1 l. di brodo di carne","1 cucchiaio di peperone crusco in polvere","1 cucchiaio di strutto","1 cucchiaio di olio EVO","sale q.b.","pepe q.b."],"steps":["Lavare la trippa e bollirla per circa un'ora.","Sbattere le uova e unirle con pecorino e un pizzico di pepe e sale.","Amalgamare la trippa con le uova sbattute aggiustando di sale.","Versare olio e strutto in una pentola e far sciogliere lo strutto.","Aggiungere la trippa con la polvere di peperone crusco e farla tostare per qualche minuto.","Aggiungere man mano il brodo fino ad assorbimento.","Aggiustare di sale e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FGrattonato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Insalata riccia alla pancetta","name":"Insalata riccia alla pancetta","ingredients":["insalata riccia","pancetta","1 spicchio d'aglio","1 cucchiaio di aceto","olio"],"steps":["Prendere un cuore bello giallo da mettere nell'insalatiera.","Fare rosolare in una padella la pancetta tagliata a dadini assieme ad uno spicchio d'aglio tritato.","Quando si è fusa a sufficienza, aggiungere un buon cucchiaio da minestra di aceto, possibilmente balsamico, e fare evaporare l'alcool.","Versare il tutto sull'insalata, mescolare e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_riccia_alla_pancetta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Hamburger","name":"Hamburger","ingredients":["500 g di carne macinata di manzo","piante aromatiche e spezie, (facoltativo)","formaggio, (facoltativo)","insalata, verdure e ortaggi (facoltativo - ad esempio lattuga, spinaci, pomodori, cipolla, ecc.)","1 panino per hamburger"],"steps":["Mettere la carne di manzo nel mixer per circa 10 secondi.","quindi aggiungete le piante aromatiche, spezie ed aromi a seconda del vostro gusto. A seconda della qualità della carne potete decidere di aggiungere del estratto di manzo per migliorare il gusto.","Mescolare nel mixer per altri 30 secondi o fino a quando non risulti completamente mischiato.","Rimuovi la carne di manzo dal mixer e con le mani dagli la forma tipica di burger. Dovresti ottenere da 4 a 6 forme partendo da 500 g di carne di manzo.","Le forme di carne così ottenute possono essere cotte tramite frittura (circa 5 minuti per ogni lato se non sono troppo spessi), alla griglia (stesso tempo che per la frittura), o al barbecue.","Assicurati che la carne sia completamente cotta. Se i pezzi di carne sono spessi o se non sei sicuro puoi controllare se l'interno sia diventato imbrunito. Se l'interno è ancora rosso allora probabilmente non è ancora cotto completamente","Servi ogni fetta di carne in un panino da hamburger ( preferibilmente con semi di sesamo), facoltativamente con cetrioli affettati, ketchup, maionese, senape dolce, formaggio, lattuga, pomodori e/o cipolle.","Per ulteriori suggerimenti su come servire gli hamburger potete consultare l'articolo, sulla wikipedia inglese sugli hamburger."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FHamburger","country":"Germany","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Hamburger_and_potatos.jpg/960px-Hamburger_and_potatos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Catia Giaccherini","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Insalata di riso","name":"Insalata di riso","ingredients":["riso (da scegliere tra le qualità per risotti)","maionese","pezzetti di formaggio come groviera","sottaceti e sottoli","mais","würstel","piselli","uova sode","olive nere e verdi","tonno in scatola"],"steps":["Unire in un'insalatiera i sottaceti, i sottoli, le olive, i piselli, i wurstel tagliati a rondelle, il mais, il tonno, il formaggio e le uova a pezzettini.","Mescolare bene il tutto.","Cuocere il riso e versarlo nell'insalatiera.","Aggiungere tanta maionese e mettere in frigo per alcune ore.","Al momento di servire, rimescolare e riaggiungere maionese e portare in tavola ben freddo.","Ideale per pranzi al sacco e semplici.","Insalata di riso Categoria:Tonno Categoria:Riso Categoria:Piselli Categoria:Olive Categoria:Formaggio Categoria:Uova"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_di_riso","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Insalata_di_riso.jpg/960px-Insalata_di_riso.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Auryg at Italian Wikipedia.","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Ketchup","name":"Ketchup","ingredients":["1 kg. di passata di pomodoro","200 gr. di aceto","350 gr. di zucchero","800 gr. di cipolle","1 cucchiaino di noce moscata","2 cucchiaini di zenzero in polvere","1 cucchiaino di paprika","2 cucchiaini di sale","2 cucchiaini di senape in polvere","4 chiodi di garofano"],"steps":["Versare la passata di pomodoro in una pentola, unirvi le cipolle finemente tagliate e cuocere a fuoco moderato per circa mezz'ora.","Passare il tutto al passaverdure.","Aggiungere l'aceto e lo zucchero e cuocere per altri 20 minuti.","Aggiungere le spezie ed il sale.","Cuocere ancora per 10 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKetchup","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Pizza_with_wurstel%2C_cocktail_sauce_and_ketchup.jpg/960px-Pizza_with_wurstel%2C_cocktail_sauce_and_ketchup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicholas Gemini","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Jambon au porto (Prosciutto al porto)","name":"Jambon au porto (Prosciutto al porto)","ingredients":["6 tranci di prosciutto cotto (tagliati a 2-3 mm di spessore) da 150 g cad.","4 cucchiai di panna","3 cucchiai di porto","100 g emmenthal grattugiato","1 cucchiaio di concentrato di pomodoro","sale q.b.","pepe q.b.","un pizzico di peperoncino tritato"],"steps":["Salare e pepare la panna, aggiungendo un pizzico di peperoncino.","In un tegame arrotolate i tranci di prosciutto e fermateli con uno stuzzicadenti, poi mescolate il porto con il concentrato di pomodoro e la panna speziata, amalgamate bene il tutto a formare una crema densa e senza grumi.","Versate il tutto sui rollé di prosciutto, cospargete di emmenthal e gratinate in forno, preriscaldato a 210 °C per 10 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FJambon_au_porto_(Prosciutto_al_porto)","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Krapfen","name":"Krapfen","ingredients":["300 g di farina","160 ml di latte","60 g di burro","20 g di lievito","30 g di zucchero","2 tuorli d'uovo","1 bustina di zucchero vanigliato","1 pizzico di sale","1 presa di scorza di limone grattugiata","1 c di rum","zucchero a velo da spolverare","marmellata o crema per il ripieno"],"steps":["Versare la farina formando una tipica fontana","mescolare il latte tiepido con il lievito sbriciolato e lo zucchero, versare il composto al centro della fontana, riporre il tutto in luogo caldo e far riposare per 20 minuti.","Aggiungere il burro fuso, i tuorli, lo zucchero vanigliato, il sale, il limone e il rum, ed impastare bene. Coprire la pasta con un panno e farla lievitare in modo da raddoppiarne il volume","impastare nuovamente e dividere la massa in 10 parti a cui sarà data la forma sferica dei krapfen","adagiare su una superficie un panno, cospargerlo di farina e ricoprirli con un panno. Far lievitare i krapfen in modo che raddoppino il loro volume.","Disporre i krapfen nell'olio bollente con la parte superiore rivolta verso il basso. Il grasso deve avvolgerli. Chiudere la padella con un coperchio e continuare brevemente la cottura. Voltare i krapfen e terminare senza coperchio.","Asciugarli e quindi farcirli con il ripieno scelto e cospargerli di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKrapfen","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Krapfen.jpg/960px-Krapfen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marica Massaro","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Insalata di gamberi in crema di avocado","name":"Insalata di gamberi in crema di avocado","ingredients":["200 g insalata mista (incluse carote a julienne)","14 gamberi grandi","1 piccolo pugno di noci (non necessariamente intere)","1/2 pompelmo","4/5 cucchiai di crema di avocado per la Crema di avocado:* 1 avocado maturo* 1 cucchiaino di aceto balsamico* 1/2 bicchiere di latte* 1/2 cucchiaio di olio di oliva* 1/4 di spicchio di aglio* sale quanto basta","una grossa noce di burro","sale quanto basta"],"steps":["Passare al mixer tutti gli ingredienti per la crema di avocado e lasciare riposare almeno 1 ora in frigorifero","Sgusciare, pulire e salare i gamberi, mescolarli e lasciarli riposare qualche minuto in una ciotola","Scaldare bene una padella col burro e aggiungere le noci e i gamberi. I gamberi andranno girati una volta sola dopo un paio di minuti, per rimanere croccanti. Lasciare raffreddare nella ciotola per qualche minuto, mantenendo le noci separate dai gamberi.","Sbucciare il pompelmo e tagliarlo a dadini come per una macedonia.","Mescolare in una insalatiera l'insalata, i gamberi e la crema di avocado.","Guarnire con il pompelmo e le noci."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_di_gamberi_in_crema_di_avocado","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ippocrasso","name":"Ippocrasso","ingredients":["1 litro di vino rosso corposo \"MERLOT\"","1 cucchiaio di miele","1 cucchiaino di zenzero in polvere","1 cucchiaio abbondante di zucchero","4 chiodi di garofano","1 cucchiaino di galanga (disponibile in erboristeria)","1 cucchiaino di vaniglia","un pizzico di radice di iris (disponibile in erboristeria)","8 baccelli di Cardamomo (in erboristeria)","1 cucchiaino di cannella in polvere"],"steps":["Far bollire tutti gli ingredienti per 5 minuti","Lasciar riposare e filtrare con un telo fino"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FIppocrasso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Kefir d'acqua","name":"Kefir d'acqua","ingredients":["1 vaso di vetro da 2 litri con coperchio;","1 colino a maglie larghe, preferibilmente non di metallo;","2-3 cucchiai di Granuli di kefir (ricordate che la percentuale in peso dei granuli deve essere fra il 3 e l'8% in peso, es. 1l d'acqua -> da 30 a 80g di granuli). Nota, il \"Kefir\" sarebbe la bevanda finita mentre il vero nome dei granuli è \"Tibicos\";","1 o 2 fichi o prugne secche o 2 cucchiai d'uva sultanina o 3 datteri oppure miscele di frutta disidratata a vostra scelta (quelle già citate o anche mango, ananas, ecc.)","mezzo limone tagliato (non utilizzate limoni con la buccia trattata chimicamente poiché nel tempo i veleni ucciderebbero i Granuli di Kefir, i migliori sono i limoni biologici. Nel caso non usiate/trovate i biologici usate pure quelli trattati ma togliendo prima la buccia);","3 cucchiai di zucchero di canna (ottimo sarebbe se uno dei tre fosse biologico perché ricco di sali minerali);","1 cucchiaio di malto liquido (a scelta, assolutamente non necessario);","1 cucchiaio di semi a scelta (cumino, anice, finocchio) o foglie fresche di menta per dare aromi ma potete anche farne a meno;","stanza (meglio se buia) con una temperatura dai 12°C ai 24°C in cui far fermentare il tutto."],"steps":["mettere l'acqua nel vaso (il vaso non deve essere mai pieno per più di 2/3);","aggiungere lo zucchero (più l'eventuale malto) e mescolare;","aggiungere il mezzo limone spremuto leggermente;","aggiungere la frutta disidratata, i semi ed i Granuli di Kefir (Tibicos);","chiudere e lasciar fermentare dalle 24 alle 72 ore a temperatura ambiente (a vostro piacimento, vedi sotto). Potete chiudere ermeticamente per avere un Kefir frizzantino ma attenti alla sovrapressione! Meglio appoggiare il coperchio appena avvitato affinché i granuli respirino durante la fermentazione, oppure coprire con un canovaccio + elastico;","filtrare il tutto, la bevanda è pronta per essere consumata, magari dopo essere stata un po' in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKefir_d'acqua","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Ripe_Water_kefir_%28also_known_as_Tibicos%29%2C_after_2_days.jpg/960px-Ripe_Water_kefir_%28also_known_as_Tibicos%29%2C_after_2_days.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon A. Eugster","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Kouign amann","name":"Kouign amann","ingredients":["250 g di burro salato","600 g di farina di frumento (tipo 00)","250 g di zucchero cristallizzato","250 ml di acqua tiepida","20 g di lievito di birra","250 g di burro salato","460 g di farina di frumento (tipo 00)","250 g di zucchero cristallizzato","180 ml di acqua tiepida","200 gr di Pasta Madre solida.","250 g di burro salato","530 g di farina di frumento (tipo 00)","250 g di zucchero cristallizzato","180 ml di acqua tiepida","130 gr di Pasta Madre Liquida (licoli)."],"steps":["In una grande ciotola mescolate la farina e il lievito, disporre a fontana, formare un buco al centro e versarvi 1/4 di litro di acqua tiepida.","Cominciare a mescolare con una forchetta poi impastare con le mani, formare una palla, infarinare e lasciare lievitare.","Mescolare burro e zucchero, il composto deve essere omogeneo e deve avere la stessa consistenza della pasta.","Infarinare il piano di lavoro e il mattarello per stendere la pasta.","Stendere la pasta il più finemente possibile.","Stendere il burro-zucchero sulla pasta (sottile)","Ripiegare una prima volta in tre nel senso della lunghezza, poi una seconda volta nel senso della larghezza, appiattire per eliminare le bolle d'aria.","Ripiegare a triangolo, mettere nello stampo, lasciare lievitare una seconda volta, poi cuocere sul ripiano medio del forno, termostato 7 (180°), per circa 20 minuti.","Servire caldo o tiepido."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKouign_amann","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Insalata turca","name":"Insalata turca","ingredients":["una scatola di pomodoro","due cucchiaini di harissa","due cucchiaini di concentrato di pomodoro","una cipolla","un cucchiaio di olio","un ciuffo di coriandolo o di prezzemolo","un pizzico di sale e pepe","mezzo cucchiaino di cumino"],"steps":["Tagliare la cipolla a pezzetti e friggerla finché non appassisce, unire il pomodoro anch'esso a pezzetti ed aggiungere la harissa e l'olio e il pomodoro concentrato.","Tagliare a pezzetti il coriandolo/prezzemolo, aggiungere al resto insieme all'olio e il cumino, aggiustare di sale e pepe. Lasciar riposare in frigo per un paio di ore prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_turca","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/Pompei_-_luglio_2008_070.jpg/960px-Pompei_-_luglio_2008_070.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chebfab","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Hummus","name":"Hummus","ingredients":["una scatola di ceci lessati, oppure mettere in ammollo per almeno 12 ore i ceci secchi e scolarli, infine lessarli per circa 2 ore a fuoco lento (non gettare l'acqua di cottura).","due cucchiai di tahina (sesamo)","un cucchiaino di cumino","tre cucchiai di acqua","un cucchiaio di olio","mezzo cucchiaio di succo limone","un pizzico di sale"],"steps":["In una conca mettere il sesamo e aggiungere l'acqua calda, mescolare finché l'acqua non sarà incorporata, aggiungere i ceci e centrifugare aggiungendo l'olio, limone, sale, cumino ed altra acqua, se l'impasto risultasse troppo denso. Qualora abbiate preparato i ceci secchi usate l'acqua di cottura. In alternativa al tritatutto, per mantenere meglio i sapori, usare un classico mortaio di marmo.","Servire su un piatto aggiungendovi sopra olio, prezzemolo tritato e ceci (in alternativa fave lesse), peperoncino in polvere se piace."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FHummus","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Hummus_from_The_Nile.jpg/960px-Hummus_from_The_Nile.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Goyette","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Insalata baccelli e pecorino","name":"Insalata baccelli e pecorino","ingredients":["1 kg di baccelli (fave) freschissimi","300 gr pecorino marzolino","olio","pepe"],"steps":["In una insalatiera mescolare i baccelli, naturalmente sgusciati, il pecorino a pezzettini l'olio e il pepe.","Mescolare bene e lasciare riposare qualche oretta pima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_baccelli_e_pecorino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Kürtőskalács","name":"Kürtőskalács","ingredients":["520 g farina","180 g burro (da cuocere)","10 tuorli d'uovo","50 g zucchero in polvere","20 g lievito","40 cl latte","2 albumi d'uovo","100 g grasso","100 g zucchero","sale q.b.","mandorle o cacao o noci o vaniglia o scaglie di cioccolata o cannella"],"steps":["Sbriciolate la farina con il burro, aggiungeteci i tuorli d’uovo, un pizzico di sale, lo zucchero in polvere e il lievito alzato.","Amalgamate bene la pasta e la faccia lievitare.","Quando è ben lievitata, dividetela in tre parti e stendetela in modo tale da avere lo spessore di un dito.","Intanto riscaldate il randello del „kürtőskalács” sopra le braci e spalmatelo con un po’di grasso.","Avvitate la pasta sul rondello a spirale, la unga con gli albumi e cospargetela di noci/mandorle macinate e mescolate con zucchero.","Cuocete la pasta girandola continuamente e spruzzandola spesso con grasso mescolato con burro.","Quando la pasta è pronta (è bella rossa), toglietela dal randello e cospargetela di cannella in polvere o di zucchero vanigliato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FK%C3%BCrt%C5%91skal%C3%A1cs","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/K%C3%BCrt%C5%91skal%C3%A1cs%2C_Palermo%2C_30_November_2024.jpg/960px-K%C3%BCrt%C5%91skal%C3%A1cs%2C_Palermo%2C_30_November_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SonoGrazy","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Insalata di tofu, avocado, rucola e mandorla","name":"Insalata di tofu, avocado, rucola e mandorla","ingredients":["1 carota grande, senza buccia e tagliare a piccoli bastoncini","Mezzo avocado, a dadini","Una manciata di mandorle in scaglie (ho usato 15 gr)","1/2 cucchiaio di olio extra vergine di oliva","125 gr di tofu, tagliato in piccoli bastoncini","Rucola q.b. (ho usato 60 gr)","sale rosa, olio extra vergine di oliva, aceto balsamico per condire"],"steps":["Lavare e asciugare accuratamente la rucola. Mettere da parte.","Mettere le mandorle in una padella antiaderente a fuoco medio fino a quando saranno leggermente dorate. Trasferire le mandorle in una ciotola e mettere da parte.","Nella stessa padella che ha dorato le mandorle, mettere l’olio olio extravergine di oliva e il tofu, a fuoco alto, e far dorare tutti i lati. Trasferire in un piatto con carta assorbente e \"asciugare” i bastoncini di tofu.","Porre in ogni piatto la metà dell’ingrediente: prima la rucola e sopra gli altri ingredienti, lasciando le mandorle per ultimo. Condire con sale, olio d'oliva e aceto balsamico o condire a piacere!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_di_tofu%2C_avocado%2C_rucola_e_mandorla","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Salada_de_tofu%2C_abacate_e_r%C3%BAcula.jpg/960px-Salada_de_tofu%2C_abacate_e_r%C3%BAcula.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Krumiri","name":"Krumiri","ingredients":["130 gr di farina","100 gr di burro ammorbidito","100 gr di zucchero a velo","1 cucchiaio di miele millefiori o di castagne","1 uovo intero","2 tuorli","1 pizzico di semi vaniglia","1 pizzico di sale","1 cucchiaio di lievito per dolci"],"steps":["Preparate 2 teglie rivestite con carta da forno","In una ciotola mettere il burro e lavorarlo fino ad ottenere una crema","Aggiungere i due tuorli e mescolare bene","Aggiungere poi la farina, il sale, lo lievito per dolci e la vaniglia","Lavorare tutto e ottenere un composto omogeneo","Formare poi una sfera e farla riposare in frigo","Passato un po di tempo riprendere l'impasto e con le mani e formare dei rotolini cicciotti (Per questo si può utilizzare anche un sac à poche)","Infornare infine i biscotti a 170 gradi per 20 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKrumiri","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Krumiri_%284085416867%29.jpg/960px-Krumiri_%284085416867%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"davide vizzini from Milano, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Insalata di legumi","name":"Insalata di legumi","ingredients":["170 g di fagioli borlotti lessi;","170 g di fagioli cannellini lessi;","170 g di ceci lessi;","5 pomodori, della qualità preferita;","1/2 cipolla di Tropea;","olio d'oliva;","sale;","pepe;","basilico."],"steps":["Prepara i legumi, se non li hai comprati già lessi, lessali e falli raffreddare, poi scolali;","Lava i pomodori e tagliali a pezzi, poi uniscili ai fagioli in una ciotola;","In una ciotola a parte mescola le voglie di basilico tagliate grossolanamente con l'olio, il sale, il pepe e la cipolla a pezzettini;","Mescola il contenuto della ciotola con il preparato di legumi e pomodori, mescola e lascia insaporire il tutto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FInsalata_di_legumi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Lagana chiapputa","name":"Lagana chiapputa","steps":["Preparare la pasta mescolando farina, acqua e sale, dopodichè mettere l'impasto a riposo per un'ora. Tirare la sfoglia e ricavare delle lagane di circa 3 cm.","Cuocere la pasta al dente in acqua non salata, scolare e mettere da parte.","Dorare la mollica in una padella con un pò d'olio, aggiungendo (a scelta) un pò di zucchero.","Togliere la padella dal fuoco ed aggiungere noci, mandorle, uva passa, cannella e scorza d'arancia amalgamando gli ingredienti.","In un piatto mettere la pasta con il composto ed aggiungere mosto cotto a piacimento."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLagana_chiapputa","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Khoresh karafs","name":"Khoresh karafs","ingredients":["sedano,","cipolla,","menta,","prezzemolo","una fonte di proteine (carne rossa, pollo o funghi)","un ingrediente acidificante (succo di limone, succo di limetta o agresto)"],"steps":["Lo stufato di sedano può essere preparato in due modi: bollito (per chi ha problemi con i grassi) o fritto.","I gambi di sedano vengono separati e lavati bene, quindi vengono tagliati a pezzi di due centimetri e le foglie di sedano vengono tritate separatamente con un coltello.","La cipolla viene tritata e soffritta in 2 cucchiai di olio di colza e, quando diventa dorata, si aggiunge la carne affettata.","Questo composto deve rimanere sul fuoco per 5 minuti, quindi si aggiunge la curcuma.","In un altro contenitore, le verdure per questo stufato, dal sedano alla menta e al prezzemolo, vengono soffritte in 4 cucchiai di olio per 8 minuti.","Dopo aver riscaldato la carne e la cipolla, si aggiungono il concentrato di pomodoro, le spezie e 4 bicchieri d'acqua e si lascia nella pentola fino a metà cottura della carne.","Dopo questa fase, si aggiungono anche le verdure e si lascia riposare lo stufato.","A preparazione ultimata, si aggiunge del succo di limone o di cetriolo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FKhoresh_karafs","country":"Iran","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Linguine al sapore di verdure","name":"Linguine al sapore di verdure","ingredients":["100 g pancetta affumicata tesa","1 peperone giallo o rosso","2 zucchine (solo la parte esterna con la buccia)","1 melanzana (solo la parte esterna privata della buccia)","5 pomodori rossi grappolo da pelare a mano","7 cucchiai di olio extravergine d'oliva","mezzo bicchiere di brandy","sale q.b.","peperoncino q.b.","50 g parmigiano reggiano e/o pecorino sardo","25 g burro"],"steps":["Mettere in forno le verdure avendo l'accortezza di non bruciare la pelle delle zucchine e della melanzana, spellare il peperone, e preparare la dadolata di pomodori maturi ma duri, e ridurre a tocchetti la pancetta affumicata.","Collocare quindi sul fuoco non molto vivace il tegame con l'olio e il burro, non appena il burro si scioglie, aggiungere la pancetta.","Dopo circa 3/4 minuti, aggiungere le verdure tagliate alla julienne, e lasciare cuocere per circa 5 minuti, quindi aggiungere la dadolata di pomodoro.","Dopo circa 6 minuti aggiungere ancora 1/2 bicchiere di acqua ed ultimare la cottura per altri 3 minuti.","Cuocere poi a parte le linguine e dopo averle scolate, senza saltarle, aggiungere il condimento indicato sopra.","Mescolare, aggiungere il formaggio e servire calde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLinguine_al_sapore_di_verdure","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Limoncello","name":"Limoncello","ingredients":["30 limoni non trattati","16 foglie di limone","400g di zucchero","200 cl di alcool a 95°","50 cl di acqua"],"steps":["Lavare i limoni e togliere la scorza facendola cadere in una capace zuppiera utilizzando un pelapatate in modo da non asportare anche la parte bianca e amarognola, i limoni pelati vanno tenuti da parte.","Porre le scorze di 6 limoni e le foglie a macerare nell'alcool per 15 giorni in un vaso chiuso ermeticamente e tenuto in ambiente buio; agitare di tanto in tanto.","Trascorsi i 15 giorni, unire l'acqua mescolata al succo di limone ed allo zucchero e lasciare riposare il tutto per un altro giorno (per regolare la gradazione alcolica vedi la sezione consigli.","Filtrare accuratamente ed imbottigliare [per realizare un buon filtro casalingo vedi la sezione consigli.","Lasciare maturare in bottiglia per un mese."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLimoncello","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Limoncello_appena_fatto_-_l%27imbottigliamento_Freshly_made_Limoncello_-_bottling.jpg/960px-Limoncello_appena_fatto_-_l%27imbottigliamento_Freshly_made_Limoncello_-_bottling.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PROPOLI87","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Latte dolce","name":"Latte dolce","ingredients":["1 l di latte","150 g farina","150 g zucchero","4 uova","1 scorza di limone grattugiata","100 g pane grattugiato","olio d'oliva extravergine","zucchero a velo."],"steps":["Bollire il latte facendovi cadere la farina.","Unire poi lo zucchero, la scorza di limone e le uova sbattute. Ottenuto un composto cremoso, metterlo in un piatto e attendere che si sia raffreddato.","Tagliare quindi a pezzetti romboidali di circa 4 cm.; passare nell'albume sbattuto e dopo nel pane grattugiato.","Friggere in olio caldo e poi spolverare con lo zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLatte_dolce","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Sassari_-_Chiesa_di_Nostra_Signora_di_Latte_Dolce_%2803%29.JPG/960px-Sassari_-_Chiesa_di_Nostra_Signora_di_Latte_Dolce_%2803%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gianni Careddu","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Maccheroni alle melanzane","name":"Maccheroni alle melanzane","ingredients":["400 g di maccheroni","400 g di pomodori pelati","300 g di melanzane","caciocavallo grattugiato","qualche fogliolina di basilico","1 spicchio d’aglio","olio d’oliva","sale","peperoncino"],"steps":["Sbucciate le melanzane, tagliatele a dadini, salatele e mettetele in un colapasta per almeno un'ora, in modo tale che possano perdere l'acqua di vegetazione, che essendo amarognola potrebbe rovinare il piatto.","Spezzettate i pomodori grossolanamente. In un tegame fate rosolare uno spicchio d’aglio schiacciato; quando è dorato toglietelo e mettete le melanzane precedentemente asciugate.","Soffriggete a fuoco basso, aggiungete i pomodori, il basilico tritato, sale e pepe.","Lasciate cuocere la salsa per 15 minuti circa e condite i maccheroni che avrete lessato in abbondante acqua salata quindi serviteli con abbondante caciocavallo grattugiato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaccheroni_alle_melanzane","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Limoncini","name":"Limoncini","ingredients":["350 g farina","100 g burro","200 g zucchero","3 scorze grattugiate di limone","1 bicchiere di latte","sale","olio"],"steps":["fare sciogliere il burro e preparere un impasto abbastanza morbido con la farina e il latte;","stendere finemente la sfoglia;","cospargere la sfoglia con lo zucchero e le bucce grattugiate di limone in maniera uniforme;","arrotolare la sfoglia facendo attenzione a non esercitare troppa pressione, in modo tale che i diversi strati non risultino troppo attaccati e tagliare in dischetti di un centimetro circa;","friggere in abbondante olio fino a che non abbiano assunto un colore dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLimoncini","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Macedonia","name":"Macedonia","ingredients":["14 fragole.","3 banane.","4 mele.","4 albiccocche.","4 pesche.","1/2 di ananas.","4 pere.","9 kiwi."],"steps":["Prima si prende una bacinella e si taglia tutta la frutta lì dentro.","Spruzzare dentro la bacinella il succo di limone, poi 7 cucchiai di zucchero e poi maneggiare il tutto.","Macedonia Macedonia"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMacedonia","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Triple_occupation_of_Macedonia%2C_Greece.png/960px-Triple_occupation_of_Macedonia%2C_Greece.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Firefoxer57983","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Lumache","name":"Lumache","ingredients":["1 litro di latte","1kg di lumache","1 cipolla","1 bicchiere d'olio","1kg di pancetta","2kg di passato di pomodoro","1kg di finocchio selvatico","erbe aromatiche"],"steps":["Pulire le lumache con acqua e aceto sgusciarle.","Soffriggere l'olio con la pancetta e la cipolla, poi aggiungere il pomodoro e le lumache.","Far cuocere a fuoco basso per tre ore infine aggiungere il finocchio, erbe aromatiche e latte facendo cuocere tutto per 10 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLumache","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Lumache_pasta.jpg/960px-Lumache_pasta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jim10701","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Maccheroni dolci","name":"Maccheroni dolci","ingredients":["30 noci","250 gr di zucchero semolato","1 limone","75 gr di cacao in polvere","3 fette di pane raffermo","400 gr di maccheroni senza uova"],"steps":["Sgusciare e tritare le noci e metterle in un piatto, assieme allo zucchero, al cacao, al pane e al limone grattugiati.","Cuocere la pasta e condirla con il miscuglio.","Mettere quindi tutto in frigo e gustare freddo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaccheroni_dolci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Liquore tradizionale ercolano","name":"Liquore tradizionale ercolano","ingredients":["due litri di vino","essenza d'anice"],"steps":["Versare in una pentola due litri di vino, immergervi un treppiede e adagiare una padella su di esso.","Chiudere ermeticamente la pentola e portare lentamente ad ebollizione il vino che, evaporando, confluisce nel recipiente posto sopra al treppiede.","Dopo circa due ore, a dolcificazione avvenuta, togliere dal fuoco, scoperchiare e far raffreddare la padella contenente il distillato.","Versare in una bottiglia aggiungendovi un'essenza d'anice."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLiquore_tradizionale_ercolano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Lu purpu alla pignata","name":"Lu purpu alla pignata","ingredients":["polpo","cipolle","olio extravergine d’oliva","sale","origano","alloro","aglio","aceto"],"steps":["La sua preparazione è semplice.","In una padella dal bordo alto si mettono due cucchiaio d'olio e un polpo di media-grande dimensione già \"sbattuto\"in alternativa si può usare il poter sfibrante del congelatore; basta congelarlo il giorno prima e poi lasciarlo scongelare.","in modo da rendere la carne più tenera, pulito e tagliato in pezzi grossi (i tentacoli si mettono interi).","Al polpo vanno unite 2-3 cipolle grosse tagliate in modo abbastanza grossolano, e si aggiunge dell'origano, dell'alloro, uno spicchio di aglio intero, mezzo cucchiaio di aceto.","Il tutto viene messo su fuoco a fiamma bassa con il coperchio.","Il tempo di cottura oscilla tra l'ora e l'ora e mezza."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLu_purpu_alla_pignata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Maiale in agrodolce","name":"Maiale in agrodolce","ingredients":["450 gr di carne maiale (cuisse, jambon)","1 uovo","Fecola di patate o maizena","3 porri piccoli come un pollice (1 solo se è grosso, ma sarebbe meglio piccoli)","4 peperoni piccoletti (lunghi circa 10 cm) o altrimenti 2 a pezzetti o 8 friggitelli","½ scatola di ananas al naturale","Vino bianco (anche tipo tavernello)","olio da friggere (meglio di arachide)","salsa di soia","salsa Worcestershire","tomato ketchup","1 peperoncino rosso o polvere di peperoncino","Uno spicchio di aglio","aceto qb"],"steps":["Taglia la carne a fettine di 1 cm di spessore e batti le fettine con il dorso di un coltello per ammorbidirle.Poi tagliale a bocconcini.","Taglia il peperoncino a pezzettini Taglia i porri a tronchetti di 3 cm di lunghezza: se hai trovato solo quelli grossi taglia i tronchetti anche per il lungo e trita finemente l’aglio.","Leva l’ananas dalla scatola, scolalo e taglialo a pezzettini.","Taglia i peperoni a pezzetti grandi circa come i bocconcini di maiale, naturalmente leva prima i semi.","Prepara la salsa agrodolce: mezzo bicchiere di aceto, un cucchiaio di salsa di soia, 4 cucchiai e mezzo di zucchero, un cucchiaio di tomato ketchup, due cucchiai di Worcester sauce, mezzo cucchiaino di sale.","Scalda nel wok due cucchiai di olio, mettici l’aglio tritato, e appena comincia a liberare il suo profumo aggiungi prima i porri per 1 minuto e poi i peperoni, rigira con il cucchiaio di legno e cuoci per circa 5-6 minuti, poi aggiungi il peperoncino, l’ananas e il maiale già fritto e un dito di vino e salta rapidamente il tutto.","Quando il vino è svaporato aggiungi la salsa agrodolce: rigira per farla assorbire per circa 1 minuto, poi aggiungi la maizena stemperata in acqua che avevi preparato prima e lascia addensare 30 secondi Maiale in agrodolce"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaiale_in_agrodolce","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Arista_in_agrodolce.jpg/960px-Arista_in_agrodolce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Madeleine","name":"Madeleine","ingredients":["1 uovo","60g di zucchero","60g di farina","60g di burro morbido","1 bustina di zucchero a velo","sale q.b.","mezzo cucchiaino di lievito","qualche goccia di aroma fior d' arancio"],"steps":["Sbattere l'uovo intero insieme allo zucchero, al sale e allo zucchero a velo.","Incorporare la farina all'impasto, e dopo averlo lavorato, aggiungere anche il burro.","Aggiungere il lievito e mescolare.","Mettere il composto nello stampo per madeleine e infornare finché non dorano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMadeleine","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/%C3%89glise_Sainte-Marie-Madeleine_%28Lille%29_.-_Madeleine_p%C3%A9nitente_aux_pieds_de_J%C3%A9sus_chez_le_Pharisien_%2C_by_Andries_Cornelis.jpg/960px-%C3%89glise_Sainte-Marie-Madeleine_%28Lille%29_.-_Madeleine_p%C3%A9nitente_aux_pieds_de_J%C3%A9sus_chez_le_Pharisien_%2C_by_Andries_Cornelis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Maiale ubriaco","name":"Maiale ubriaco","ingredients":["4 braciole di maiale","1 dl di olio di oliva","4 spicchi di aglio","4 cucchiai di prezzemolo tritato","1 bicchiere di vino Chianti","sale q.b.","pepe q.b."],"steps":["tritare insieme, non troppo finemente, aglio e prezzemolo","battere leggermente le braciole cercando di renderne uniforme lo spessore","riscaldare l'olio in una padella pesante, ampia tanto da poter accogliere le braciole in un unico strato","cuocere a fuoco vivace le braciole per due o tre minuti per parte, indi proseguire a fuoco dolce per altri dieci o quindici minuti, su entrambi i lati","a cottura quasi ultimata, condire con sale e pepe","terminare la cottura, togliere la carne dalla padella e \"tenerla in caldo\"","versare il trito di aglio e prezzemolo nel fondo di cottura","appena accenna a dorare, versare il vino e far evaporare a fuoco vivace","cospargere la carne con il trito \"ubriaco\" e servire"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaiale_ubriaco","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Liquore di cupralba","name":"Liquore di cupralba","ingredients":["Una grossa manciata di cime fiorite di cipresso argentato.","2/3 cucchiai ben pieni di miele.","1 l di grappa."],"steps":["Pulire e asciugare bene le cime di cipresso con un canovaccio.","Metterle in infusione nella grappa insieme al miele.","Dopo 40 giorni filtrare il tutto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLiquore_di_cupralba","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Lomo saltado","name":"Lomo saltado","ingredients":["1/2 kilo di carne di manzo","Sale, pepe e cumino al gusto","1 cucchiaino di paprica","1/2 cucchiaino di origano","2 cipolle tagliate alla julienne","2 spicchi di aglio tritati","1 peperoncino verde o giallo tagliato a fettine sottili","2 cucchiai di aceto di vino (bianco o nero)","2 pomodori tagliati a pezzi","1 cucchiaio di prezzemolo tritato","1/2 kg di patate tagliate a bastoncino","Olio in quantità necessaria","Succo di limone"],"steps":["Inizialmente fare friggere la carne di manzo tagliata a pezzetti o a strisce in una pentola con olio ben bollente. Mettere da parte.","Fare poi soffriggere l'aglio, le cipolle nell'olio fino ad indorarle. Aggiungere poi il prezzemolo tritato, sale, pepe, il peperoncino verde a striscioline, salsa di soya, aceto e i pomodori. Fare cuocere per due minuti, o finché il pomodoro non si sia ammorbidito.","Aggiungere la carne e il succo di limone. Attendere che si uniformi.","Friggere a parte le patate; una volta pronte assorbire l'olio in eccesso con carta assorbente.","Preparare anche riso o tagliolini.","Preparare un piatto unico che contenga il riso/pasta, contornato dal manzo e dalle patate fritte.","Spolverare con prezzemolo tritato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLomo_saltado","country":"Peru","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/f/ff/LomoSaltado2.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Matt Rubens da San Francisco, CA, USA","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Maionese","name":"Maionese","ingredients":["1 uovo","1,5 bicchieri di olio di semi","sale","un cucchiaino di aceto","un goccino di limone"],"steps":["mettere l'uovo, il sale e un goccino di limone nel contenitore del mixer ad immersione (bicchierone di plastica). NB: l'uovo e l'olio devono essere alla stessa temperatura.","Poggiare il mixer sul fondo del contenitore, sopra l'uovo (NB. questo punto è essenziale. Il mixer ad immersione deve essere poggiato sul fondo del bicchierone prima di versare l'olio).","Versare l'olio nel contenitore, sempre tenendo il mixer sul fondo.","Potete avviare il mixer, tenendolo sul fondo per 10 secondi (non alzatelo!). In seguito muovete il mixer verso l'alto e verso il basso per circa 20-30 secondi in un movimento sussultorio.","Riscaldate appena l'aceto necessario e aggiungetelo alla fine della preparazione, questo vi permetterà di avere una salsa chiara.","Fate riposare in frigo per un 20-30 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaionese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Lemon curd","name":"Lemon curd","ingredients":["2 limoni limoni non trattati o biologici","120 g di zucchero o 100 g di fruttosio","40 g di burro","2 uova","1 cucchiaio di fecola di patate (opzionale)"],"steps":["Far sciogliere in una pentola a bagnomaria il burro","Nel frattempo in un piatto sbattere le uova con lo zucchero","Lavare i limoni e grattarne molto finemente la buccia facendo attenzione a non prendere la parte bianca che è molto amara, quindi spremerli","Appena il burro si è sciolto, aggiungere le uova sbattute e subito dopo il succo di limone con le bucce grattugiate","Mescolare con una paletta di legno fino a che la salsa non si addensa (circa 10 minuti a bagno maria)","Aggiungere un cucchiaio di fecola di patate setacciata se preferite una crema più consistente","Passare con un colino a maglie fine la crema per eliminare le bucce di limone","Versare il composto in un barattolo pulito e preferibilmente sterilizzato, chiudere e conservate in frigo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLemon_curd","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Lemoncurd.jpg/960px-Lemoncurd.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Maccheroni alla potentina","name":"Maccheroni alla potentina","ingredients":["maccheroni fatti in casa","pomodori maturi","polpa di maiale","pancetta di maiale","pecorino grattugiato","prezzemolo","aglio","vino bianco secco","strutto","olio d'oliva","sale","pepe"],"steps":["Mettete la carne sul tagliere e farcitela con aglio e prezzemolo tritati; copritela con la pancetta tagliata a fettine sottili; salate; pepate; avvolgetela su se stessa e legatela con uno spago bianco.","Fatela rosolare nell'olio e nello strutto e dopo una decina di minuti bagnatela con il vino.","Lasciate evaporare e aggiungete i pomodori lavati, pelati, privati dei semi e spezzettati.","Servitevi, infine, della salsa così ottenuta per condire la pasta cotta al dente in abbondante acqua salata e portate in tavola su un unico piatto insieme con la carne tagliata a fette."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaccheroni_alla_potentina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Lingue di gatto","name":"Lingue di gatto","ingredients":["50 g Burro morbido;","50 g Albumi;","50 g Farina 0;","60 g Zucchero a velo."],"steps":["Mescolare lentamente il burro ammorbidito e lo zucchero a velo in una ciotola;","Incorporare gli albumi e mescolare fino ad ottenere una crema;","Aggiungere la farina e mescolare;","Trasferire l'impasto in una sac-à-poche con bocchetta liscia;","Su una teglia coperta con carta forno realizzare dei bastoncini di circa 10 cm;","Cuocere in forno ventilato a 190 °C per circa 8 minuti o fino a doratura dei biscotti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FLingue_di_gatto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Melanzane ripiene","name":"Melanzane ripiene","ingredients":["4 melanzane panciute","3 uova","pan grattato","formaggio grana o formaggio pecorino","1 manciata di capperi","3 cucchiai d'olio extravergine d'oliva","prezzemolo","sale","pepe","3 spicchi d'aglio"],"steps":["Tagliare in due ciascuna melanzana per ottenerne delle coppe, che saranno poi attentamente svuotate del loro interno, avendo cura di mettere in un piatto tutto il ricavato, fino ad ottenere dei contenitori dalle pareti sottili.","Collocare poi i contenitori così ottenuti e, a parte, il contenuto delle coppe, sotto sale per una mezz'ora perché perdano l'asprigno.","Preparare, quindi, un impasto con il contenuto delle melanzane tagliato a piccoli pezzi, cui andranno aggiunti poi i vari ingredienti, cioè il pan grattato, i capperi, il formaggio, il pepe, il sale, l'olio d'oliva e l'aglio, e infine, le uova sbattute.","Riempire, infine, dell'impasto così ottenuto le varie coppe di melanzana, e mettere il tutto a cuocere a fuoco lento in una teglia, dopo averla riempita fino alla metà di acqua."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMelanzane_ripiene","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Mammola_-_Melanzane_ripiene.jpg/960px-Mammola_-_Melanzane_ripiene.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gino Larosa","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Malloreddos alla campidanese","name":"Malloreddos alla campidanese","ingredients":["400 g malloreddus","600 g salsa di pomodoro","400 g salsiccia fresca","1 bustina zafferano","1 spicchio aglio","½ cipolla","olio","sale"],"steps":["Tagliate a pezzetti di circa 8 mm la salsiccia.","In un tegame preparate un soffritto unendo ad un goccio d'olio, l'aglio e la cipolla e in un secondo momento la salsiccia.","Unite poi la salsa di pomodoro, lo zafferano, il sale e portate a cottura per circa 20 minuti.","Nel frattempo portate a ebollizione l'acqua salata, fate cuocere e scolate al dente i malloreddus.","Condite con la salsa e del buon pecorino sardo di Gavoi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMalloreddos_alla_campidanese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Maritozzo al mosto","name":"Maritozzo al mosto","ingredients":["4 uova","1 kg di zucchero","1 l di mosto","1/2 l di olio di mais","100 g di uvetta","50 g di semi di anice","2,5 kg di farina","300 g di lievito di birra","1 cartina per mezzo kg di impasto"],"steps":["In una pentola battere le uova con lo zucchero, aggiungere il mosto, meno un bicchiere, l'olio di mais l'uvetta, i semi di anice e far scaldare il tutto.","In un'altra pentola sciogliere la pasta del pane, unire il lievito di birra e il mosto rimasto.","Versare il contenuto delle due pentole in una ciotola, aggiungendo la farina q.b.","per un impasto molle e infine unite la cartina.","Fare i maritozzi, lasciar lievitare, quindi infornare.","Maritozzo al mosto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMaritozzo_al_mosto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Miaccetto","name":"Miaccetto","ingredients":["3hg di farina","3 uova","2hg di zucchero","cannella","buccia di arancio","2hg di uvetta","3hg di pane grattugiato","3hg di sangue di maiale","pochi fiocchi di strutto fresco"],"steps":["Gettare il sangue di maiale nell'acqua bollente e tenercelo fino a quando non si è assodato bene.","Mettere il sangue in una terrina.","Amalgamare il sangue con il pane grattugiato, lo zucchero, l'uvetta, la cannella e la buccia di arancio.","Fare a parte una sfoglia con uova, zucchero e farina e stenderla allo spessore di pochi millimetri; ricoprirla con l'impasto preparato in precedenza.","Si arrotola il tutto formando un grosso salame, si ricopre con i fiocchi di strutto fresco e si inforna finché non diventa dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMiaccetto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Marmellata di gratacuj","name":"Marmellata di gratacuj","ingredients":["1 kg di bacche di rosa selvatiche (gratacuj)","1 kg di zucchero"],"steps":["Prendere le bacche, spezzarle e amalgamarle con un lo zucchero.","Lasciarle in frigo per un giorno poi cuocerle per un tempo variabile in base alla maturazione delle bacche stesse; poi verificare la temperatura (deve raggiungere i 103 °C) ed invasare bollente chiudendo subito il tappo a vite.","Ribaltare i barattolini per un minuto, poi raddrizzarli e conservare al buio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMarmellata_di_gratacuj","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Manzo alla Stroganoff","name":"Manzo alla Stroganoff","ingredients":["400 g di polpa di manzo","150 g funghi champignon","1 cipolla grande","25 g di burro","1 cucchiaio d'olio d'oliva","125 ml vino bianco","1 cucchiaino paprica dolce","100 ml panna","1 cucchiaino senape forte","sale q.b.","pepe q.b."],"steps":["Tagliare finemente la cipolla.","Scaldare in una padella grande metà del burro con un cucchiaio d'olio e far imbiondire e ammorbidire la cipolla per un paio di minuti.","Pulire bene gli champignon e tagliarli finemente.","Aggiungere i funghi e cuocere per altri cinque minuti, mescolando frequentemente.","Tagliare la polpa di manzo a striscioline alte un dito e lunghe 5 cm.","Aggiungere ai funghi l'altra metà del burro e la polpa di manzo lasciando soffriggere la carne nella salsa di funghi.","Una volta che la carne si è colorita, aggiungere il vino bianco, la paprica, il sale e il pepe e portare ad ebollizione.","Abbassare il fuoco e far cuocere per altri 5 minuti.","Unire la panna e la senape e cuocere per altri 5 minuti prima di servire il piatto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FManzo_alla_Stroganoff","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mee Rebus","name":"Mee Rebus","ingredients":["600 g di spaghettini freschi di grano gialli (Mee)","300 g di germogli di fagiolo","1 L di brodo di carne o pollo","2 patate dolci piccole o una grossa pelata,lessata e passata.","3 cucchiai di olio","sale q.b."],"steps":["Preparare tutte le guarnizioni in modo da averle subito a disposizione.","Scaldare l' olio e mettere a friggere tutti gli ingredienti per la pasta di spezie fino a che siano fragranti, aggiungere il brodo e portare ad ebollizione. Aggiungere le patate schiacciate per addensare e salare.","Cuocere gli spaghettini come da confezione. Far saltare in una padella i germogli e mettere da parte.","Per servire mettere in piatti individuali la pasta, i germogli e la guarnizione. Versare sul tutto la salsa e servire subito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMee_Rebus","country":"Indonesia","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Migliaccio","name":"Migliaccio","ingredients":["250 cl di latte","un pizzico di sale","un mezzo cucchiaio di sugna (si può usare alternativamente il burro o la margarina)","150 g di semolino","250 g di zucchero","7-10 uova fresche","800 g di ricotta freschissima (possibilmente di pecora)","le scorze grattugiate di due agrumi (a scelta tra arancia, limone o mandarino)","un mezzo bicchiere (1/16 di litro) di liquore profumato: anice o rhum o Strega","2 bustine di vaniglia","250 Semolino","850 gr di latte intero","150 gr di acqua","80 gr di strutto","1 bustina di vanillina","6 uova","350 gr. di zucchero","400 gr di ricotta di pecora","La buccia grattugiata di 1 limone","10 gr. di limoncello","5 gr. di fiori d'arancio","100 gr. di uvetta passa"],"steps":["Portare ad ebollizione il latte in cui è stato già aggiunto un pizzico di sale ed il burro.","Quando il latte ha raggiunto il bollore occorre abbassare la fiamma, quindi si versa a pioggia il semolino, rimestando continuamente e facendo sbollire per circa 15 minuti, sempre rimestando. (Se dovessero formarsi dei grumi, occorre sbattere più velocemente come per una frittata; per evitare la formazione dei grumi è buona cosa setacciare il semolino con un colino prima di versarlo nel latte).","Quando il composto diventa duro e tende a staccarsi dalle pareti della pentola, la qual cosa accade appunto dopo circa quindici minuti circa, togliere dal fuoco il tutto ed attendere che si freddi: quando il composto è a temperatura ambiente, aggiungervi le uova (più il composto è duro e più tende ad assorbirne).","Dopo circa mezz'ora sulla superficie si forma una patina dorata: il dolce è pronto. Occorre farlo raffreddare e rassodare almeno un paio di ore: si cosparge di zucchero a velo ed il migliaccio è pronto.Il dolce dovrà avere consistenza soda e compatta, elastica, quasi gommosa.","A freddo versare in un tegame il latte ed il semolino a pioggia girando con un frusta, aggiungere la buccia di un limone e la vanillina e portate ad ebollizione, appena inizia a rapprendersi togliete la buccia del limone e far finire di rapprendere fino a diventare un composto ben compatto, tolgiere dal fuoco ed aggiungere lo strutto lasciandolo sciogliere da solo e far raffreddare.","Setacciare la ricotta, montare le uova con lo zucchero e poi versarle nella ricotta amalgamando bene il tutto, aggiungere il limoncello i fiori d'arancio e l uvetta, miscelare il tutto e versare nel composto di semolimo, amalgamare bene il tutto e farlo riposare almeno 15 minuti.","Imburrate una teglia da forno, versare il composto ben livellato ed indornate a forno caldo a 200 gradi e lasciare cuocere 30 minuti circa.","Lasciarlo raffreddare in forno tenuto aperto da un mestolo poi cospargete di zucchero a velo e buon appetito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMigliaccio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Giulio_Migliaccio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Salvo da Palermo at Italian Wikipedia","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Manzo all'olio","name":"Manzo all'olio","ingredients":["2 Kg di carne di manzo in un pezzo unico, meglio cappello del prete","cipolle, verdure: sedano, carote, zucchine, aglio, prezzemolo, capperi","acciughe (150/200g)","olio extravergine di oliva","brodo (almeno 1 litro)"],"steps":["Far brasare in un tegame di ceramica la carne aggiungendoci l'olio e tutte le verdure.","Successivamente aggiungere il brodo, mettere il coperchio e lasciar cuocere per almeno 3 ore a fuoco lento.","Passato il tempo necessario per far cuocere la carne, toglierla dal tegame, frullare le verdure con l'olio e il brodo rimasti.","Nel frattempo preparare la salsa con acciughe, prezzemolo tritato, aglio (da togliere a fine cottura)e capperi nell'olio di oliva.","Una volta preparate le due salse (quella di acciughe e quella di verdura) rimettere la carne nel tegame con le salse e lasciar cuocere per circa 1 ora sempre a fuoco lento.","Il piatto è pronto, non vi resta che affettarlo e servire la carne accompagnata dalla salsa restata nel tegame."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FManzo_all'olio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mallone","name":"Mallone","ingredients":["1 kg foglie di spinaci","1 spicchio di aglio","4 patate grandi","peperoncino","2 cucchiai di olio di oliva","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Mettere a bollire le patate in abbondante acqua.","Nel frattempo che le patate si cuociono, mettete in una padella lo spicchio d'aglio tritato e un po' di peperoncino (a piacere) in 2 cucchiai di olio e fate soffriggere per 1 minuto.","Dopodiché aggiungete le foglie di spinaci e saltatele fino a quando diminuiranno di volume.","Una volta cotte le patate bisogna sbucciarle, mettendole sotto l'acqua fredda in modo da non bruciarsi le mani.","Dopo prendere una forchetta e schiacciarle in modo grossolano e aggiungetele agli spinaci nella padella. Salate e pepate e fate saltare il tutto per 5 minuti. Servite con pane casareccio!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMallone","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Mallone.jpg/960px-Mallone.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cpaolo79","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Migliaccio salato di Sorrento","name":"Migliaccio salato di Sorrento","steps":["Si porta l’acqua a ebollizione, si sala e si versa la pasta lunga, tipicamente i bucatini.","Si scola al dente e si aggiungono le uova precedentemente sbattute, una noce di sugna, formaggio secco grattugiato, la salsiccia sbriciolata o la pancetta tagliata cubetti e un po' di pepe.","Si amalgama bene e si pone il tutto in una padella con un po’ di olio extravergine di oliva, si versa l’impasto, livellandolo, e lo si lascia dorare da entrambi i lati a fiamma moderata.","Categoria:Primi piatti-Pasta Categoria:Ricette regionali-Campania"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMigliaccio_salato_di_Sorrento","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mejadra","name":"Mejadra","ingredients":["una tazza di riso o bulgur;","una tazza di lenticchie;","una cipolla di medie dimensioni;","4 tazze di acqua;","olio di oliva;","sale;","cumino;","pepe;","baharat;","cardamomo."],"steps":["Friggere le lenticchie in olio per 3-4 minuti girando continuamente finché non cominciano a colorarsi;","Aggiunge il sale, il baharat, il cumino ed il cardamomo.","Aggiungere 2 tazze d’acqua e coprire. Portare ad ebollizione ed abbassare ed abbassare il fuoco. Cucinare per 20 minuti o finché le lenticchie non hanno assorbito tutta l’acqua.","Far saltare il riso in olio per 3-4 minuti, girando continuamente finché non cambia colore.","Aggiungere il sale, il pepe, e il cardamomo.","Aggiungere 2 tazze d’acqua portare ad ebollizione ed abbassare il fuoco. Spegnere dopo 5 minuti e lasciar riposare per 10 minuti.","Tagliare la cipolla in striscioline e friggerle in olio d’oliva finché non diventano dorate e croccanti.","Mischiare le lenticchie con il riso e coprire sopra con la cipolla fritta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMejadra","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Mujaddara.jpg/960px-Mujaddara.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bazel","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mecoulen","name":"Mecoulen","ingredients":["1 litro di latte","1 kg di farina bianca","20 g di panna","8 uova","500 g di zucchero","buccia grattugiata di sei limoni","400 g di uvetta","100 g di burro","un bicchiere d'olio extravergine d'oliva","50 g di lievito di birra","mezzo bicchiere di Rhum","sale"],"steps":["Mettere a macerare l'uvetta nel Rhum per due ore","In un recipiente che abbia una adeguata capacità,sbriciolare il lievito con la farina","A parte riscaldare il latte con tutti gli altri ingredienti, versarlo sul lievito e impastare con la farina fino a ottenere un impasto consistente","Togliere l'impasto dal recipiente, coprirlo con un canovaccio e lasciarlo lievitare per qualche ora fino a quando non abbia raddoppiato il volume","Lavorare l'impasto ancora con un poco di farina","Preparare sei pani della grandezza desiderata","Cuocerli nel forno caldo a 180° sinché non saranno dorati"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMecoulen","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Makluba","name":"Makluba","ingredients":["600 gr di riso per risotti precedentemente messo in ammollo in acqua fredda","1 kg di carne di agnello o capretto, o se piacciono i gusti più delicati di pollo","2 cipolle di media grandezza","1 cucchiaino di Kammun, pepe,zafferano","2 melanzane (se si vuole)","1 cavolfiore di mezza grandezza","3 patate medie","2 cucchiai di olio","3 pomodori","insalata","1 barattolo di yogurt"],"steps":["Mettere a mollo il riso in acqua tiepida.","Friggere la cipolla, poi aggiungere la carne scelta e le spezie.","Aggiungere subito l' acqua e lasciare a fuoco basso finché la carne non è cotta (non buttare il brodo perché dopo servirà).","Nel mentre friggere i cavolgiori e le patate.","Quando la carne scelta è cotta, prendere una pentola e disporre le patate e cavolfiori poi disporre la carne ed infine il riso (senza mescolare tutto).","Coprire con il brodo di carne e lasciare finché l' acqua del brodo sia evaporata tutta.","Quando l'acqua sarà evaporata rovesciare in un grande piatto la makluba.","Servire caldo accompagnato da yogurt o insalata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMakluba","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Miaccia","name":"Miaccia","ingredients":["Farina bianca di grano tenero","Farina gialla questa deve essere circa 1/5 o 2/5 di quella bianca","1 uovo ogni circa 1 kg di farine","1-2 bicchieri di panna fresca","Latte intero quanto basta a rendere la pastella liquida"],"steps":["Lasciare riposare la pastella per circa 30 minuti a temperatura ambiente prima di utilizzarla Per cuocerle servono gli appositi ferri da miaccia che devono essere molto spessi (5-6 mm ogni lastra), la dimensione tipica è circa 22-28 cm di diametro.","Per cucinarle si comincia ungendo il ferro caldo con una cotica di maiale o lardo, poi si mette la pastella nel centro, si chiude molto velocemente e poi si rilasciano subito i manici, dopo qualche istante è possibile chiudere i manici con l'apposito gancio e ribaltare i ferri.","A seconda del fuoco che si utilizza ci vorranno da qualche minuto a anche solo 30-40 sec di cottura.","Una volta cotte le miacce sono croccanti e si possono mangiare così come sono, per farcire nel tipico modo cioè piegandole in 2 le miacce ben cotte vanno lasciate una sull'altra per qualche minuto in modo che si ammorbidiscano e sia poi possibile piegarle senza romperle.","Gli ingredienti tipici per farcirle sono la toma, il salame della duja, lardo, mocetta; per farle dolci si utilizzavano panna e mirtilli o marmellata (spesso e volentieri era di sambuco)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMiaccia","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Miassa_1.JPG/960px-Miassa_1.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patafisik","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Migliaccio (gastronomia campana)","name":"Migliaccio (gastronomia campana)","ingredients":["250 semolino","850 gr di latte","150 gr di acqua","80 gr di strutto","1 bustina di vanillina","6 uova","350 gr. di zucchero","400 gr di ricotta di pecora","La buccia grattugiata di 1 limone","10 gr. di limoncello","5 gr. di fiori d'arancio","100 gr. di uvetta passa"],"steps":["A freddo versare in un tegame il latte ed il semolino a pioggia girando con un frusta, aggiungere la buccia di un limone e la vanillina e portate ad ebollizione, appena inizia a rapprendersi togliete la buccia del limone e far finire di rapprendere fino a diventare un composto ben compatto, tolgiere dal fuoco ed aggiungere lo strutto lasciandolo sciogliere da solo e far raffreddare.","Setacciare la ricotta, montare le uova con lo zucchero e poi versarle nella ricotta amalgamando bene il tutto, aggiungere il limoncello i fiori d'arancio e l uvetta, miscelare il tutto e versare nel composto di semolimo, amalgamare bene il tutto e farlo riposare almeno 15 minuti.","Imburrate una teglia da forno, versare il composto ben livellato ed indornate a forno caldo a 200 gradi e lasciare cuocere 30 minuti circa.","Lasciarlo raffreddare in forno tenuto aperto da un mestolo poi cospargete di zucchero a velo e buon appetito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMigliaccio_(gastronomia_campana)","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Marmellata d'uva nera","name":"Marmellata d'uva nera","ingredients":["5 kg di uva nera (Montepulciano o altro tipo per fare il vino)","300 gr di zucchero"],"steps":["Lavate accuratamente i grappoli d’uva, poi sgranate gli acini.","Mettete gli acini in una pentola e fate cuocere su fuoco a fiamma regolare, mescolando di tanto in tanto con un cucchiaio di legno, fino a quando premendo un acino d'uva, con le dita, non si schiaccia completamente.","Togliete dal fuoco e lasciate raffreddare.","Passate l'uva al setaccio (non troppo sottile) e con una mano fate dei movimenti circolari per aiutare a setacciare. Gettate via i vinaccioli e qualche pelle rimasta nel setaccio.","Rimettete il composto setacciato nella pentola, aggiungete lo zucchero e portate a bollire a fuoco basso, mescolando ogni tanto.","Per sapere se la densità della marmellata è nel punto giusto, con il cucchiaio di legno prendete un po' di marmellata, mettetela su un piatto e lasciatela raffreddare un po’, perché solo quando si raffredda, si vede la vera consistenza del dolce (sarà pronta dopo 1 ora).","Quando la marmellata acquisisce la consistenza desiderata, toglietela dal fuoco e mettetela nei barattoli sterilizzati. Chiudete immediatamente e fate raffreddare i barattoli capovolti (il calore del vetro renderà la chiusura ermetica).","La marmellata può essere conservata per 1 anno o di più, in un luogo fresco. Dopo aver aperto il barattolo, conservatelo in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMarmellata_d'uva_nera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Geleia_de_uva_com_casca.jpg/960px-Geleia_de_uva_com_casca.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mousse di sogliola in bellavista","name":"Mousse di sogliola in bellavista","ingredients":["800 g di filetti di sogliole senza pelle, lessati","300 g di patate lesse, sbucciate e ridotte in purea","3 cucchiai di maionese","3 cucchiai di insalata russa ridotta in purea","4 cucchiaini di curry in polvere","2 cucchiai di olio di oliva","1 cucchiaino di aceto","1 cucchiaino di succo di limone","1 pizzico di sale","1 pizzico di pepe","6 fogli di colla di pesce (30 g)","500 g di acqua ben calda ma non bollente","2 cucchiai di aceto","1 pizzico di sale"],"steps":["Tempo di esecuzione: 1 ora e 30' Predisporre uno stampo rotondo di metallo con buco centrale del diametro di 24/26 cm, mettendolo in frigidaire sino al momento dell'esecuzione.","Tutte le preparazioni ricoperte dalla gelatina vengono dette \"in bellavista\": questa mousse di sogliole, dunque, dopo essere stata preparata, verrà ricoperta, come vedremo, dalla trasparente gelatina, che la farà apparire più appetitosa.","Porre in un capace recipiente di ceramica o di porcellana i filetti di sogliola già lessati, e con l'aiuto di una forchetta, ridurli in purea.","Unire quindi le patate, l'insalata russa, la maionese, il curry in polvere, l'olio, l'aceto, il succo di limone, il sale e il pepe, aggiungendo un ingrediente per volta e mantecando il tutto per una diecina di minuti.","Aggiustare di sale e di pepe secondo il proprio gusto.","Mettere a bagno in acqua fredda i fogli di gelatina e lasciarveli per 10 minuti.","Portare ad un calore prossimo all'ebollizione i 500 g di acqua in un tegamino, indi toglierlo dal fuoco.","Strizzare i fogli di colla di pesce, metterli nell'acqua calda e scioglierveli rimescolando piano con un cucchiaio.","Prendere lo stampo dal frigo, versarvi due cm di gelatina, girarlo in tutte le direzioni per ricoprire le pareti del contenitore, indi versare ancora altri due cm di liquido e rimettere lo stampo in frigo sino a che la gelatina vi si sarà solidificata.","Ritirare il recipiente e, aiutandosi con un cucchiaio, dare all'impasto di sogliole una forma cilindrica che possa trovare posto all'interno dello stampo senza toccare le pareti, ma poggiando solo sulla gelatina solidificata sul fondo.","Il salamino di impasto sarà curvo come l'anello che lo conterrà, e quando sarà completato, vi si verserà a cucchiaiate la rimanente gelatina, avendo cura di porre in frigo per fare solidificare ogni strato che si verserà.","Ciò perché, se si versasse il liquido tutto in una volta, l'impasto si potrebbe disfare rovinando la preparazione.","Quando la gelatina sarà esaurita, mettere il recipiente nel frigo e lasciarvelo almeno 4 (quattro) ore, ma meglio di più: infatti sarebbe bene preparare la portata un giorno prima di quello in cui si dovrà consumare.","Qualche momento prima di portarla in tavola, estrarre lo stampo dal frigo, con un coltello affilato staccare la gelatina dai bordi interno ed esterno dell'anello, mettere dell'acqua calda in un recipiente più grande dello stampo, immergervelo badando di non farvi entrare l'acqua, e attendere qualche istante, sin che si veda che la gelatina si muove nel contenitore.","Quindi porre un piatto sullo stampo e con un movimento sicuro e deciso rivoltare insieme stampo e piatto così da favorire il capovolgimento della gelatina senza farla rompere.","Guarnire il piatto a piacere, ponendo nel buco dell'anello foglie d'insalata e tutto intorno mezze fettine di limone o di arancia.","Servire freddo, con un vino bianco di pronta beva.","La preparazione può essere usata come antipasto o come secondo piatto in un pranzo ove sia presente un terzo piatto di carne."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMousse_di_sogliola_in_bellavista","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Moussaka","name":"Moussaka","ingredients":["1 kg di melanzane","sale e pepe","olio di oliva","Parmigiano Reggiano grattugiato","4 patate grandi.","80 grammi di burro","120 grammi di farina","600 ml di latte intero","sale e pepe","spolverata di noce moscata","spolverata pesante di cannella, anche 1 cucchiaino raso va bene.","1 cipolla gialla","600 grammi di carne di agnello macinata","sale e pepe","1 bicchiere di vino rosso","400 ml di passata di pomodoro"],"steps":["Bollite le patate, tagliatele a fette grosse.","Lavate le melanzane, tagliatele a fette di 1/2 cm e fatele cuocere 5 minuti.","Tritate la cipolla e fatela appassire in una casseruola.","Aggiungete la carne macinata e la passata di pomodoro.","Mettete in una pirofila le fette di patate solo come base,le melanzane cotte, della cipolla, il ragù di carne.","Salate, pepate, aggiungete un pizzico di origano e l'aglio tritato.","Riempite la pirofila alternando tutti gli ingredienti e terminate con uno strato di melanzane.","Mescolate la besciamella con il parmigiano e versatela sulla moussaka.","Cuocete nel forno preriscaldato a 180° per circa 40 minuti o fino a quando la superficie sarà dorata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMoussaka","country":"Greece","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mirto","name":"Mirto","steps":["Le bacche vanno lavate e lasciate asciugare, senza strofinarle, anche perché macchiano i tessuti, come il liquore, in maniera permanente.","L'infuso va preparato in recipienti ermetici, in cui le bacche vengano totalmente coperte dall'alcool.","L'infusione va lasciata al buio per almeno 40 giorni, agitandola una volta a settimana.","L'infuso va poi filtrato o lasciato decantare.","Lo sciroppo va preparato scaldando l'acqua, senza farla bollire, e sciogliendovi lo zucchero poco a poco.","La miscelazione va fatta a freddo, altrimenti si intorbidisce, versando l'infuso nello sciroppo.","Una volta imbottigliato, deve maturare almeno 2 o 3 mesi, meglio 6."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMirto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Mirto_da_Galati_Mamertino.jpg/960px-Mirto_da_Galati_Mamertino.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Davide Mauro","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Millefoglie","name":"Millefoglie","ingredients":["Pastello","farina americana g 500","farina italiana g 500","burro g 100","sale g 20","zucchero g 40","latte g 400","panna g 100","tuorli d'uova di gallina g 40","ingredienti per involgere","burro g 250","margarina per sfoglia/o margarina foglia oro g 750","farina americana g 100","tuorli d'uovo di gallina g 60"],"steps":["Spargere un sottilissimo strato di crema sull'ultimo disco e setacciare (con un setaccio con buchi larghi) sopra di esso dei pezzi di sfoglia","Decorare con panna o crema con tasca da pasticcere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMillefoglie","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Valerio_Millefoglie_a_Roma_1.jpg/960px-Valerio_Millefoglie_a_Roma_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flazaza","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Nigiri sushi","name":"Nigiri sushi","ingredients":["10 gamberi lessati","10 fette di salmone crudo freschissimo","1 cucchiaio di aceto di riso giapponese","500 g di riso a chicco tondo bollito","60 g di wasabi in pasta","1,2 dl di salsa shoyu","zenzero fresco"],"steps":["Aprite i gamberi incidendoli per il senso della lunghezza e mantenendo la coda intatta.","Con un coltello praticate un'incisione sul dorso e rimuovete il filamento nero.","Riempite una tazza di acqua calda e poi versatevi l'aceto di riso.","Bagnate le mani nell'acqua acetata, prendete il riso cotto e preparate circa 20 polpette schiacciandole delicatamente tra le mani.","Bagnatevi le mani dopo la preparazione di ogni polpetta per non far appiccicare il riso alla pelle.","Stendetele su di un panno rivestito di pellicola trasparente.","Stendete il salmone sul palmo di una mano e con l'indice dell'altra mano spalmatelo con poco wasabi.","Ora prendete una polpetta di riso e adagiatela sul salmone in modo che il wasabi tocchi il riso.","Compattate il più possibile senza schiacciare e poi riponee il sushi su di un piatto da portata.","Preparate allo stesso modo il sushi di gambero: spalmate poco wasabi sulla parte incisa dei gamberi e poi adagiate questa parte sulle polpette di riso.","Coprite il sushi con un foglio di pellicola trasparente e tenetelo in frigorifero fino a 10 minuti prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FNigiri_sushi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Morzeddhu","name":"Morzeddhu","steps":["Pulire meticolosamente le interiora del vitello con acqua calda e succo di limone.","Far bollire e cuocere le interiora intere e mettere da parte un po' d'acqua di cottura (il resto dell'acqua deve essere buttata perché è troppo grassa).","Tagliare minutamente tutta la carne in un recipiente con l'aggiunta di acqua, origano, concentrato di pomodoro, peperoncino, alloro e sale, e cuocere a fuoco lento per sei ore.","Servire caldo (possibilmente nella pitta detta \"a ruota di carro\") con un bicchire di vino rosso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMorzeddhu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Minestrone alla genovese","name":"Minestrone alla genovese","ingredients":["500 g patate","300 g borlotti","300 g zucchini","300 g bietole","1 cavolo verza","1 gambo di sedano","carote","1 cipolla","1 melanzana","1 manciata spinaci","200 g pasta \"scucuzzù\" (o brichetti o taglierini)","50 g pesto","olio di oliva extra vergine preferibilmente della Liguria"],"steps":["Si lavano le verdure e le si tagliano a pezzetti.","Quindi si mettono a cuocere lentamente in acqua con un po' di sale.","Quando le verdure inizieranno a disfarsi si mettono a cuocere i brichetti nella stessa pentola.","A cottura della pasta avvenuta, tocco finale aggiungere un po’ di pesto ed un filo di olio.","Rimescolare il tutto e servire in fondine.","L'usanza tradizionale è di servirlo tiepido.","Per il vino, un buon abbinamento è il Vermentino.","Un consiglio per una preparazione più tradizionale: quando il minestrone è pronto si spegne il fuoco e solo allora si butta la pasta nella pentola, lasciando che cuocia senza bollore e dando tempo al minestrone di intiepidirsi"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMinestrone_alla_genovese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Minestrone_alla_genovese.jpg/960px-Minestrone_alla_genovese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RiccardoP1983","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Mundeghili","name":"Mundeghili","ingredients":["600 grammi di polpa di manzo passata con il tritacarne, o meglio ancora tritata finemente con la mannaia.","una decina di foglie di verza, ne occorre una per ogni polpettina.","100 grammi di prosciutto cotto","50 grammi di mollica di pane bagnata nel latte q. b.","50 g di Parmigiano reggiano (invecchiamento medio 18-24 mesi) grattugiato","1 uovo intero","prezzemolo q. b.","noce moscata q. b.","origano q. b.","sale e pepe, q. b.","50 gr. di burro o 4 cucchiai di olio di oliva extravergine della riviera ligure È possibile sostituire il burro con un olio di oliva dal sapore delicato, che alteri il meno possibile il sapore del cibo, come altrimenti farebbe un olio toscano o pugliese o .","1/2 bicchiere 50% vino bianco secco e 50% brodo vegetale","8 cucchiai di passata di pomodoro"],"steps":["Preparare l'impasto mescolando la carne trita, la mollica di pane bagnato nel latte, il prosciutto cotto tritato, il parmigiano grattugiato e l'uovo con il prezzemolo e la noce moscataPer ingentilire l'impasto è possibile aggiungere una foglia di verza tritata. Attenzione a non esagerare, altrimenti l'impasto diventa poco consistente, nel qual caso vi servirà un secondo uovo.","Lasciare riposare l'impasto due ore","Nel frattempo sbollentare le foglie di verza, in modo che rimangano al dente, ma che si possano facilmente modellare sulle polpettine passandole poi sotto l'acqua fredda in modo da interrompere la cottura. Infine asciugare bene in attesa che l'impasto sia maturato.","Fare una decina di polpettine con l'impasto ed avvolgerle con la verza. Per semplificare la cottura è anche possibile passare un poco di spago facendo in modo che sia possibile toglierlo a fine cottura senza rovinare le polpettine."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMundeghili","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Mirtelle","name":"Mirtelle","ingredients":["400 gr di farina bianca \"00\"","una manciata di farina di grano saraceno","1 uovo","200 gr di mirtilli freschi"],"steps":["Mischiare le farine e disporle a fontana, aggiungere l'uovo e impastare fino a che il composto non risulti omogeneo.","Passare i mirtilli al mixer finché non diventano una salsa omogenea, quindi incorporarla all'impasto e, se lo stesso risulta troppo molle e appiccicoso, aggiungere un po' di farina alla volta fino a raggiungere la consistenza corretta.","tirare la sfoglia come per le normali tagliatelle"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMirtelle","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Minestra di farro","name":"Minestra di farro","steps":["Soffriggere in olio un trito di carota, cipolla, sedano, aglio.","Unire pomodoro, patata a dadini, il farro e far cuocere per 45 minuti con un pezzo di cotenna di maiale e con abbondante brodo di fagioli borlotti ottenuto passando i fagioli e allungando con l'acqua di cottura degli stessi.","Aggiungere sale e pepe.","La minestra di farro deve essere servita ben calda con un filo d'olio a crudo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMinestra_di_farro","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/95/Castel_del_Piano-Minestra_di_farro.jpg/960px-Castel_del_Piano-Minestra_di_farro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.5"},{"title":"it:Libro di cucina/Ricette/Omeletten mit Konfitüre","name":"Omeletten mit Konfitüre","ingredients":["1 uovo","300 mL di latte (= 1 bicchiere e ½), preferibilmente intero o parzialmente scremato","200 mL di farina bianca (= 1 bicchiere)","burro o olio di semi per ungere la padella (l'olio di oliva conferisce un sapore troppo forte; la margarina cambia un po' il sapore, va provata)"],"steps":["rompere l'uovo e versarlo nel frullatore","versare il latte nel frullatore","frullare uovo e latte","versare poco alla volta la farina nel frullatore acceso, facendo attenzione a non creare grumi","frullare (con il bicchiere: indicativamente 2 min.) fino a ottenere una pastella omogenea","versare la pastella in una terrina e lasciarla riposare mezz'ora","riscaldare la padella sulla fiamma viva, ungendola leggermente con del burro o olio di semi","versare una cucchiaiata abbondante o un mestolino di pastella nella padella, curando di coprire il fondo e non lasciare buchi","attendere 20-30 secondi che lomelette solidifichi, poi -aiutandosi con la paletta- staccarla dalla padella e girarla sull'altro lato [come gradevole effetto coreografico si può tentare la \"girata al volo\" stile Paperino]","dopo altri 20 secondi circa lomelette è pronta e si può riporre su di un piatto piano","continuare fino ad esaurimento della pastella"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOmeletten_mit_Konfit%C3%BCre","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Nocino","name":"Nocino","ingredients":["750 ml di grappa morbida","375 g di zucchero","24 noci verdi, raccolte fra il 15 e il 24 giugno","1 limone non trattato","9 chiodi di garofano","1 pezzetto di cannella"],"steps":["Le noci andrebbero raccolte al mattino e, per tradizione, il giorno di San Giovanni ovvero il 24 giugno, tuttavia a seconda dell'andamento della stagione potrebbe essere necessario anticipare la raccolta di qualche giorno.","Per verificare il periodo giusto basta provare a tagliare una noce con un coltello: non deve essersi ancora formato il guscio duro all'interno del mallo.","Lavate le noci e lasciatele scoggiolare per qualche minuto, quindi tagliatele in 4 pezzi ed inseritele in un vaso di vetro da 2l circa.","Aggiungere la grappa e la scorza di 3/4 di limone, avendo cura di rimuovere dal limone solo la parte gialla.","Aggiungere i chiodi di garofano e un pezzetto di cannella, quindi chiudere ermeticamente il vaso e riporlo in un posto ampiamente soleggiato.","Lasciare il vaso esposto al sole per 4 settimane, agitandolo quotidianamente.","Aggiungere lo zucchero, e lasciare nuovamente esposto il vaso per altre 2 settimane, agitandolo quotidianemente.","Filtrate e imbottigliate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FNocino","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d1/Preparazione_del_nocino_3.jpg/960px-Preparazione_del_nocino_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"judywitts","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Mirchi ka salan","name":"Mirchi ka salan","ingredients":["150 g peperoncini verdi","75 g noce di cocco grattugiata","30 g semi di sesamo","30 g arachidi","30 g tamarindo, inumidito in acqua","100 ml olio (per frittura)","1 mazzetto di foglie di curry","1 mazzetto di foglie di coriandolo","20 g semi di senape","qualche seme di fieno greco","curcuma q.b.","sale q.b."],"steps":["Tostare la noce di cocco grattugiata, i semi di sesamo e le arachidi, senza olio. Triturare e miscelare poi il tutto per ottenere una fine polverina.","Scaldare l'olio in una padella e saltare i semi di senape e di fieno greco e le foglie di curry. Aggiungere poi i peperoncini verdi e cuocere per altri 3 minuti.","Aggiungere la precedente mistura di cocco, sesamo e arachidi alla frittura di peperoncini e cuocere finché l'olio non si separa dai peperoncini","Aggiungere quindi il sale, la curcuma e il succo di tamarindo, cuocere a fuoco basso fino quando la salsa non si addensa.","Togliere dal fuoco e guarnire con le foglie di coriandolo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMirchi_ka_salan","country":"India","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Mirchi_ka_salan_and_Dahi_chutney.jpg/960px-Mirchi_ka_salan_and_Dahi_chutney.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Randhirreddy di Wikipedia in inglese","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Naan","name":"Naan","ingredients":["350 g farina di frumento integrale","350 ml yogurt naturale","1 cucchiaio scarso di lievitoTradizionalmente viene usato un particolare tipo di lievito, il Khamîr, ottenuto con un impasto di farina, yogurt caldo, zucchero, pepe e acqua calda. Tuttavia può essere in alternativa usato il lievito tradizionale.","1/4 di cucchiaio di sale"],"steps":["Preparare l'impasto unendo la farina, il lievito ed il sale con lo yogurt. Lavorare l'impasto per una decina di minuti.","Formare una palletta, porla in una scodella, coprire con un canovaccio inumidito e far lievitare per due ore.","Una volta lievitato, separare l'impasto in circa otto palline e stenderle in piccoli dischi di poco meno di 0,5 cm di spessore.","Scaldare una piastra o una padella e cuocere il primo dischetto di pasta fino a quando non incomincia a gonfiarsi.","Porre quindi il dischetto nel forno preriscaldato ed attendere la completa gonfiatura.","Ripetere l'operazione per gli altri 7 naan."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FNaan","country":"India","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Cheese_naan_%288994514169%29.jpg/960px-Cheese_naan_%288994514169%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Olive all'ascolana","name":"Olive all'ascolana","ingredients":["700 g di polpa di manzo","150 g di polpa di maiale","150 g di polpa di tacchino (o di pollo)","2 uova intere","noce moscata q.b.","scorza di 1/2 limone grattugiato","parmigiano abbondante","farina bianca 0","pangrattato","olio extravergine d'oliva","sale q.b.","carota, sedano, cipolla","burro per l'impasto"],"steps":["Tagliare a pezzi le carni e metterle in una padella spaziosa ed unire sedano, carota, cipolla, sale, un po' di pepe, acqua q.b.","e 1/2 bicchiere di vino bianco.","Quando la carne è cotta, mettere tutto in un tritacarne casalingo, versare il composto in una ciotola e aggiungere parmigiano, uova, noce moscata, burro, un po' di sale, limone grattugiato e amalgamare con le mani.","Nel frattempo denocciolare le olive, meglio se staccate la polpa a spirale con un coltellino affilato, poi riavvolgetela intorno al ricco ripieno.","Impanare le olive con la farina, quindi con l'uovo e infine con il pangrattato e friggerle con olio extravergine d'oliva o di semi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOlive_all'ascolana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Olive_all%27ascolana.jpg/960px-Olive_all%27ascolana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manuela Zangara","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Minestra verde di Carpino","name":"Minestra verde di Carpino","ingredients":["200catalogne","finocchi","sedano","cavolo","carne ed ossa di maiale","ventresca","dado vegetale","pomodori freschi","cipolla","sedano","olio extravergine di oliva di Carpino","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Pulite tutte le verdure cuocerle insieme in una pentola molto grande.","Quando le verdure sono cotte, aggiungere il sale e scolare.","A parte, preparare un bollito con acqua in abbondanza, due dadi, sedano, pomodoro fresco, cipolla, olio extravergine di oliva di Carpino.","Mettere la carne e cuocerla per un’ora.","In una teglia, posizionare una fila di verdure cotte, aggiungere il bollito e condire con formaggio.","Ripetere l’operazione fino a che la teglia non sia piena.","Infornare per 20 minuti. Una volta pronto,","lasciare raffreddare per mezz’ora, dopo di che il piatto è pronto per essere servito a tavola."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMinestra_verde_di_Carpino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Munaceddhri in umido","name":"Munaceddhri in umido","ingredients":["500 gr di di monacelle","200 gr di pomodori","4 cipolle","olio extravergine d’oliva","sale","alloro","origano"],"steps":["Pulire le lumache con acqua lasciandole ammollo per un'ora.","Mettere dell'acqua e le lumache a bollire sul fuoco e scolarle poco dopo la bollitura.","Soffriggere l'olio con la cipolla, poi aggiungere i pomodori e le lumache.","Far cuocere a fuoco lento per un'ora aggiungendo l'alloro e l'origano (integrare l'acqua quando serve)"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FMunaceddhri_in_umido","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/Munaceddhri.jpg/960px-Munaceddhri.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Original uploader was Florixc (or Florixc) at it.wikipedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Nutellotti","name":"Nutellotti","ingredients":["180gr di nutella","135gr di farina 00","1 uovo"],"steps":["Tempo:10 minuti","Cottura:8 minuti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FNutellotti","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Orzo verdure e sugo","name":"Orzo verdure e sugo","ingredients":["3/5 di bicchiere di orzo perlato (quello che cuoce in mezz'ora)","1 carota media o due piccole","1 pugno di fagiolini","1/8 di cipolla","3 cucchiai di sugo","olio per il soffritto","parmigiano o simili","sale e pepe"],"steps":["Tagliare la cipolla a listelli sottili e farla soffriggere in una pentola per cinque minuti.","Aggiungere i fagiolini puliti dalle estremità e tagliati a metà, e le carote tagliate a cubetti di mezzo centimetro circa.","Mescolare o saltare per cinque minuti.","Aggiungere l'orzo e tre o quattro bicchieri d'acqua, coprire con un coperchio e lasciar bollire per trenta-quaranta minuti (dipende dall'orzo) avendo cura che non si asciughi del tutto.","Aggiungere acqua di tanto in tanto in modo che si mantenga l'ebollizione.","Quando l'orzo è cotto alzare il gas per far evaporare l'acqua, aggiungere il sugo.","Sale, pepe e formaggio a piacere. Volendo, anche un pizzico di zenzero in polvere non guasta!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOrzo_verdure_e_sugo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pane all'olio","name":"Pane all'olio","ingredients":["600 g farina","280 g acqua","50 g olio extravergine d'oliva","25 g lievito di birra (un panetto)","12 g sale","1 cucchiaino malto (o in mancanza zucchero)"],"steps":["Fare un'ampia fontana con la farina, mettendo il sale in un angolo, in modo che non entri a contatto con il lievito.","Al centro, sciogliere il lievito nell'acqua, quindi cominciare ad incorporare una parte di farina.","Aggiungere il malto, l'olio, il sale ed incorporare la rimanente farina.","Lavorare per vari minuti, battendo di tanto in tanto, fino ad ottenere un impasto uniforme ed elastico.","Formare una palla, incidervi una croce, coprire con una ciotola capovolta e lasciare lievitare per circa un'ora, fino al raddoppio.","Sgonfiare delicatamente, dividere in palline e fare le forme desiderate.","Disporre i panini ben distanziati su una teglia, coprire con carta da cucina bagnata e lasciare lievitare ancora un'ora.","Infornare a 200 gradi per un tempo dipendente dal formato.","Sfornare, lasciar raffreddare su una gratella."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPane_all'olio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pane allo strutto","name":"Pane allo strutto","ingredients":["500 g farina","250 g acqua","50 g strutto","25 g lievito di birra (un panetto)","12 g sale","1 cucchiaino malto (o in mancanza zucchero)"],"steps":["Fare un'ampia fontana con la farina, mettendo il sale in un angolo, in modo che non entri a contatto con il lievito.","Al centro, sciogliere il lievito nell'acqua, quindi cominciare ad incorporare una parte di farina.","Aggiungere il malto, lo strutto, il sale ed incorporare la rimanente farina.","Lavorare per vari minuti, battendo di tanto in tanto, fino ad ottenere un impasto uniforme ed elastico.","Formare una palla, incidervi una croce, coprire con una ciotola capovolta e lasciare lievitare per circa un'ora, fino al raddoppio.","Sgonfiare delicatamente, dividere in palline e fare le forme desiderate.","Disporre i panini ben distanziati su una teglia, coprire con carta da cucina bagnata e lasciare lievitare ancora un'ora.","Infornare a 200 gradi per un tempo dipendente dal formato.","Sfornare, lasciar raffreddare su una gratella."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPane_allo_strutto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Panini al cioccolato","name":"Panini al cioccolato","ingredients":["1 impasto di pane allo strutto dopo la prima lievitazione","128 g cioccolato fondente in scaglie"],"steps":["Dividere l'impasto in quattro parti","Prenderne una parte, schiacciarla, cospargerla con un quarto del cioccolato, sovrapporre un'altra parte di impasto, cioccolato, eccetera.","Tagliare a meta`, sovrapporre le due meta`, schiacciare","Tagliare nuovamente, sovrapporre, schiacciare e lavorare brevemente in modo da distribuire il cioccolato in modo uniforme.","Dividere in 16 parti, formare dei paninetti rotondi, disporli su una teglia coperti con carta da cucina bagnata e far lievitare per circa 1 ora.","Infornare a 220 gradi per 15 minuti.","Sfornare, lasciar raffreddare su una griglia.","Eventualmente spolverare con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanini_al_cioccolato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pan di Spagna","name":"Pan di Spagna","steps":["con una frusta a mano o una spatola amalgama poco a poco la farina setacciata e la scorza di limone grattugiata.","Versa il composto in uno stampo apribile di circa 28 cm di diametro, imburrato e infarinato.","Cuoci a 180°-190° per circa 20-25 minuti. Non aprire il forno durante la cottura. Controlla se è pronto infilzandolo al centro con uno stuzzicadenti, se esce asciutto è pronto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPan_di_Spagna","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Torta_fatta_in_casa_-_Pan_di_Spagna_ripieno_di_panna_e_decorato.jpg/960px-Torta_fatta_in_casa_-_Pan_di_Spagna_ripieno_di_panna_e_decorato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna.Massini","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Panelle","name":"Panelle","ingredients":["farina di ceci","acqua","sale","prezzemolo","olio di semi"],"steps":["Prendete una pentola, versatevi un litro d'acqua circa e ponetela sul fuoco lento.","Unite a pioggia la farina di ceci, salate e mescolate continuamente fino ad ottenere un impasto denso che si staccherà dalle pareti della pentola.","Spegnete il fuoco ed aggiungete parte del prezzemolo.","Quindi versate il composto su un piano di marmo precedentemente inumidito e con una spatola bagnata allargate in modo da ottenere una superficie uniforme di circa tre millimetri di spessore.","Fatelo raffreddare e tagliate a rettangoli.","Friggete in abbondante olio di semi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanelle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Coppo_di_panelle_e_crocch%C3%A8_all%27Azzurro_Food_Festival_2025_a_Sciacca_%28AG%29.jpg/960px-Coppo_di_panelle_e_crocch%C3%A8_all%27Azzurro_Food_Festival_2025_a_Sciacca_%28AG%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Auregann","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Ossi buchi con gremolata","name":"Ossi buchi con gremolata","ingredients":["6 ossibuchi di vitello, da circa g 200/220 ciascuno","60 g burro","1 cipolla media","2 cucchiai di triplo concentrato di pomodoro disciolto in acqua calda","la buccia di mezzo limone - solo la parte gialla, naturalmente - finemente grattugiata.","1 mazzetto di prezzemolo, tritato finemente","4 acciuge dissalate","sale e pepe macinato fresco (a piacere)","olio d'oliva","farina bianca"],"steps":["Con un coltellino affilato tagliare i legamenti intorno agli ossibuchi in due o tre punti, quindi infarinarli leggermente.","In una padella a bordi alti che possa contenere comodamente gli ossibuchi far appassire la cipolla in abbondanti burro ed olio, quando pronta ritirarla dalla padella e tenerla da parte","Rosolare rapidamente nel grasso insaporito gli ossibuchi da entrambi i lati.","Salare gli ossibuchi e bagnarli con l'acqua calda in cui è stato sciolto il concentrato di pomodoro","Coprire, abbassare la fiamma e continuare la cottura lentamente per almeno un'ora e mezza, bagnando, se occorre, con acqua calda: il sugo alla fine deve essere abbondante ma non troppo liquido.","Cinque minuti prima della fine della cottura preparare un trito con la buccia del limone, il prezzemolo e le acciughe (è la gremolata), e unirlo nel tegame."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOssi_buchi_con_gremolata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Orecchiette con le cime di rapa","name":"Orecchiette con le cime di rapa","ingredients":["400 g orecchiette","1 kg rape con cime","4 filetti acciughe sott'olio","4 cucchiai olio extra vergine di oliva","aglio","sale"],"steps":["Lavare accuratamente le rape, eliminando le foglie e le coste più dure, ma mantenendone le cime.","Mettere l'acqua a bollire in una pentola, coprire con un coperchio, e appena raggiunto il bollore, salare e tuffarci le rape (in acqua salata le rape mantengono un bel colore verde vivo).","Portare ad un secondo bollore e quindi tuffarci le orecchiette, cuocendole insieme alle rape per il tempo necessario.","Preparare nel frattempo un soffritto con l'olio, 2 spicchi d'aglio pestati e privati della pellicina, le acciughe sott'olio tritate.","Scolare la pasta e le rape insieme, rimetteterle nella pentola ormai fuori dal fuoco, e aggiungere il soffritto.","Mescolare e infine servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOrecchiette_con_le_cime_di_rapa","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Orecchiette_con_le_cime_di_rapa_nel_pentolone.jpeg/960px-Orecchiette_con_le_cime_di_rapa_nel_pentolone.jpeg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc","licence":"CC0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Orecchiette pugliesi","name":"Orecchiette pugliesi","ingredients":["400&nbsp;g di farina di grano duro","acqua tiepida","sale"],"steps":["Si versa a fontana la farina di semola sulla spianatoia e si spolvera con il sale marino fino.","Si aggiunge acqua tiepida e si impasta il composto lavorando la pasta per almeno 10 minuti.","Si lascia quindi riposare la pasta per una mezz'ora.","Successivamente, si prelevano pezzi di pasta e si trasformano in bastoncini lunghi circa 30 centimetri e dello spessore di un dito mignolo, che saranno poi tagliati a pezzetti grossi quanto un'unghia e di dimensioni uguali.","Si schiaccia quindi il pezzetto di pasta fino a ridurlo a un dischetto, utilizzando un coltello dalla punta arrotondata.","Sempre con la punta del coltello, si trascina il dischetto sulla spianatoia esercitando una leggera pressione, facendo così curvare la pasta verso la lama dello stesso.","Presa la pasta ricurva e appoggiata al polpastrello del dito pollice, la si rovescia all'indietro con l'aiuto del coltello, come se si volesse ricoprire di pasta la punta del dito stesso, quindi si esercita una pressione nel centro in modo da ottenere la tipica cupola.","Si stacca delicatamente l'orecchietta così ottenuta dal dito, e la si mette ad asciugare per qualche ora sulla spianatoia con la cupola rivolta verso l'alto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOrecchiette_pugliesi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Orecchiette_pugliesi.JPG/960px-Orecchiette_pugliesi.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Original uploader was Signorealex at it.wikipedia","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Paella","name":"Paella","ingredients":["500 g riso \"bomba\" o rotondo","1/2 pollo","400 g coniglio","200 g fagioli bianchi \"di Spagna\"","300 g fagiolini verdi (piattoni)","2 pomodori medio-piccoli","1/4 l olio d'oliva","acqua o brodo di pollo","paprika dolce","spicchi d'aglio","zafferano o preparato per paella","sale","rametto di rosmarino","spicchi di limone (per guarnire)"],"steps":["Tagliare a pezzetti il pollo lasciando la pelle, il coniglio, i fagiolini, i pomodori. Tritare l'aglio.","Scaldare l'olio in una padella molto ampia, poi aggiungere i pezzetti di carne e farli rosolare bene. Se si usa una paella originale, mettere sui bordi un po' di sale grosso in modo che non si bruci, l'olio solo al centro.","Aggiungere i fagiolini e farli colorare un po'.","Aggiungere i pomodori, rosolarli bene poi l'aglio. Aggiungere la paprika dolce e lo zafferano (o preparato per paella). Mescolare uniformemente ma velocemente tutti gli ingredienti, facendo attenzione che non si brucino le spezie (rimarebbe un sapore amaro di fondo).","Alzare il fuoco al massimo in modo che il brodo sia bollente.","Guarnire con spicchi di limone e servire nella padella di cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPaella","country":"Spain","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Paella_kamilo.jpg/960px-Paella_kamilo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"2020 kamilo","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pani guttiàu","name":"Pani guttiàu","ingredients":["3 o 4 fogli di carta da musica (pane carasau)","2 cucchiai olio extra vergine d'oliva","1 pizzico pepe","1 pizzico sale","1 spicchio aglio"],"steps":["In una scodellina si versino due cucchiaiate di olio di oliva di frantoio, un pizzico di sale, uno di pepe e uno spicchio di aglio tagliato in quattro.","Con una forchetta si schiacci l'aglio e si rimesti bene il pinzimonio.","Si unga con l'intingolo qualche foglio di carta da musica, la si faccia scaldare al forno per pochi minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPani_gutti%C3%A0u","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Orecchiette gratinate","name":"Orecchiette gratinate","ingredients":["500 g di orecchiette fresche","passata di pomodoro","parmigiano","mozzarella","sale"],"steps":["Le orecchiette vanno bollite in acqua salata e portate solo a mezza cottura, scolate e raffreddate sotto acqua corrente in modo da fermarne la cottura.","Una volta raffeddate porle in un tegame ed ungerle con poco olio d'oliva, aggiungere poca passata di pomodoro solo per colorarle, insaporirle con un pizzico di sale, qualche cucchiaio di parmigiano e mozzarella tagliata fine a cubetti, mescolare il tutto per due minuti tenendo il tegame a fuoco basso.","Ungere delle ciotole di terra cotta in modo da avere già le porzioni o in alternativa una pirofila da sporzionare in un secondo tempo, porre le orecchiette all'interno formando uno strato di circa cinque centimetri, il quale và cosparso ulteriormente di parmigiano e mozzarella a piacere.","Riporre in forno preriscaldato a temperatura elevata, che si passerà in modalità grill al momento della cottura in modo che si formi sulla pasta uno strato di gratinatura più o meno dorata secondo i gusti. Servire ben calde.","La gratinatura viene molto bene in forno, ma risulta migliore e più rapida se si dispone di un forno a legna."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOrecchiette_gratinate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pancotto","name":"Pancotto","ingredients":["1/2 kg di pane raffermo","latte","100 gr di zucchero","1/2 bicchiere di olio d'oliva","1/2 bicchiere di mistrà","uvetta sultanina","buccia d'arancia","rosmarino","5 o 6 di cucchiai di farina"],"steps":["Preparare il pane raffermo e bagnarlo con il latte.","Lasciarlo raffreddare e aggiungervi 100 gr di zucchero, l'olio d'oliva e il mistrà, dell'uvetta sultanina, della buccia d'arancia a dadini, degli aghi di rosmarino e la farina.","Ungere uno stampo con poco olio e mettervi il composto, precedentemente amalgamato e cospargerlo con dello zucchero semolato.","Pancotto Pancotto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPancotto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pancake","name":"Pancake","ingredients":["200 g di farina","1 pizzico di sale da cucina","2 cucchiai d'olio d'oliva","3 cucchiai di zucchero","2 uova","250 ml di latte","2 cucchiaini di lievito in polvere","un po' di burro fuso","sciroppo d'acero"],"steps":["Mischiare gli ingredienti finché l'amalgama non apparirà consistente.","Far riposare il composto.","Se necessario, aggiungere del liquido (latte o acqua) o della farina, se dovesse essere troppo solido o troppo liquido."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPancake","country":"Nigeria","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/1/11/The_Pancake_Maker%2C_1782._Jean-Honor%C3%A9_Fragonard_J._Paul_Getty_Museum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jean-Honoré Fragonard","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Pampepato","name":"Pampepato","ingredients":["Cacao amaro (125 g)","Cacao zuccherato (125 g)","Cannella (10 g)","Caffè (9)","Cioccolato fondente (1 Kg)","Farina (300 g)","Mandorle sgusciate (1 Kg)","Miele (1 Kg)","Nocciole (1 Kg)","Noce moscata (10 g)","Noci sgusciate (700 g)","Pepe (25 g)","Pinoli (250 g)","Uva Secca (250 g)","Zucchero (1 Kg)"],"steps":["Mettere a bagno l'uva secca in acqua tiepida per circa 20 minuti.","Nel frattempo, tostare le mandorle e le nocciole al forno per circa 5 minuti.","Sciogliere il ciocciolato fondente con il miele in una pentola.","Non appena è sciolto, aggiungere caffè e lo zucchero e mescolare.","Unire tutti gli ingredienti, eccetto la farina, in una casseruola e mescolare con forza con un grande cucchiaio di legno.","Come addensante utilizzare la farina fino ad ottenere un composto omogeneo.","Stendere il composto in una spianatoia e lasciarlo raffreddare per 12 ore circa.","Separare, infine, il composto con un grande cucchiaio di legno fino a formare dei blocchi circolari del peso di circa 0,25 Kg.","Cuocere al forno per circa 10 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPampepato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Pampepato%2C_o_panpepato%2C_o_pampapato.jpg/960px-Pampepato%2C_o_panpepato%2C_o_pampapato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Orata al forno","name":"Orata al forno","ingredients":["1 Orata da 1 Kg (o 2 da 500 gr.)","4 patate medie","2 Cipolle bianche","Rosmarino, Alloro e Maggiorana","1 spicchio d'aglio","300 gr pomodorini","1 Bicchiere di Vino bianco","70 gr. di pinoli","80 gr. olive taggiasche","1 limone","Sale q.b."],"steps":["Pulire l’orata, salare all’interno e farcirla con un rametto di rosmarino, uno spicchio d’aglio a fettine, un pizzico di maggiorana e 2 fettine sottili di limone.","Tagliare le patate a fette rotonde e spesse 2-3 mm., con le quali va preparato un letto su una placca ricoperta di carta da forno, tritare la cipolla a julienne e con questa riempire gli spazi che restano tra le fette di patata, disporre il pesce precedentemente farcito sul letto così fatto con sopra 3-4 fette sottili di limone.","Fare un taglio a croce sui pomodorini, dopo averli ben lavati, e disporli attorno al pesce, versare a pioggia i pinoli e le olive, contornate con 2 foglie di alloro e infornare a 180° C per 20-30 min., dopo aver versato un bicchiere di vino bianco attorno al pesce; badate bene di non bagnare il pesce col vino.","Durante la cottura verificare l’umidità, se è il caso aggiungere qualche cucchiaio di brodo vegetale (carote, sedano e cipolle) sempre evitando di versarlo sopra al pesce."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOrata_al_forno","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Orata_al_Forno_con_Patate.jpg/960px-Orata_al_Forno_con_Patate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Paciarella","name":"Paciarella","ingredients":["2 lt di latte","600 GR di pane di pasta dura","500 g di amaretti","500 g di zucchero","250 g di cacao misto","150 g di cedro","200 g di uvetta","100 g di burro","2 bustine di zucchero vanigliato","buccia di limone","un pizzico sale","circa mezzo bicchierino di liquore anice (o 200 g di pan d'anice)","pinoli a piacere","volendo si possono aggiungere 3 uova."],"steps":["La sera prima mettere il pane di pasta dura (meglio ancora se secco) a bagno nel latte e di tanto in tanto dare una mescolata; amalgamare poi gli ingredienti (amaretti pane anice, zucchero, cacao, sminuzzando il tutto) e lasciar riposare tutta la notte. Da parte mettere a bagno in acqua l'uvetta.","Il mattino seguente sminuzzare l'impasto con le mani (o con il passaverdura per avere una grana più fine), lavare bene l'uvetta, asciugarla su uno strofinaccio e terminare di aggiungere gli altri ingredienti.","Imburrare molto bene la teglia (meglio se alta) e spargere del pane grattugiato; poi versare l'impasto e mettere in forno ben caldo. quando avrà assunto un bel colore scuro-cioccolato, infilare uno stuzzicadenti e controllare che, quando estratto, sia ben asciutto per sapere se è cotta; a questo punto lasciar raffreddare a forno spento."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPaciarella","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Palio_della_Paciarella_-_panoramio.jpg/960px-Palio_della_Paciarella_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"gasolone","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Ostia ripiena","name":"Ostia ripiena","ingredients":["1kg di mandorle","1 kg e 1/2 di miele","150 g di zucchero","chiodi di garofano","cannella","ostie"],"steps":["La preparazione delle ostie ripiene di Monte Sant'Angelo (città posta sul promontorio garganico in Puglia) ha un grado di difficoltà medio.","Bisogna innanzittutto abrustolire i frutti delle mandorle.","In seguito collocarli in un nuovo tegame insieme al miele, 150 g di zucchero, cannella e chiodi di garofano.","Il composto viene messo a scaldare mescolando di continuo per evitare che le mandorle si attacchino; nel frattempo preparare le ostie con acqua e farina, senza sale.","Per cuocere le ostie si adoperano tradizionalmente dei ferri di diverse dimensioni, entro cui vengono sistemate ed esposte al calore della fiamma.","Al riguardo e per facilitare il procefimento si possono comperare ostie già pronte.","Poi sopra ciascuna ostia occorre sistemare le mandorle bollenti, coperte da un'altra ostia; per farle aderire bene si collocherà sopra le ostie così ripiene una tavoletta con dei pesi.","Dopo un paio d'ore questo dolce tipico nato casualmente in un convento della città dell'Arcangelo Michele sono pronti da mangiare.","Categoria:Ricette di Monte Sant'Angelo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FOstia_ripiena","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta a risotto","name":"Pasta a risotto","ingredients":["400 g di risoni","1 piccola cipolla","1 noce di burro","1 bicchiere di vino bianco secco","1 L di brodo (anche di dado)","concentrato di pomodoro","grana grattugiato."],"steps":["Affettare finemente la cipolla e farla soffriggere dolcemente nel burro","A cipolla imbiondita, alzare il fuoco e introdurre la pasta facendola insaporire qualche minuto, mescolando vigorosamente","Introdurre il vino bianco e farlo assorbire","Aggiungere un cucchiaio di concentrato di pomodoro e, gradatamente, il brodo, facendolo riassorbire a fuoco moderato","A cottura ultimata (la consistenza dovrà risultare simile a un risotto, appunto), aggiungere grana grattugiato a piacere, mescolare, togliere dal fuoco e lasciare riposare coperto per qualche minuto prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_a_risotto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Risotto_saffron_and_pistachio_nuts_%2832645475042%29.jpg/960px-Risotto_saffron_and_pistachio_nuts_%2832645475042%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Pappa al pomodoro","name":"Pappa al pomodoro","ingredients":["Pane secco (1/2 filone)","Aglio (almeno 8 spicchi)","Olio","Basilico (a volontà)"],"steps":["Mettete in ammollo il pane in acqua per pochissimo, in modo che si possa sbriciolare con le mani. Non deve essere zuppo. Fate soffriggere l'aglio in una grossa padella in olio, fino a che non comincia a cambiare colore. Attenzione: non deve abbrustolirsi.","Aggiungere la passata di pomodoro, salare e cuocere a fuoco medio fino a che non prende il bollore.","Aggiungere il pane in pezzi non più piccoli di una noce, dopo averlo strizzato e continuare ad amalgamarlo con il pomodoro, fino a che non è diventato completamente rosso.","A questo punto il pomodoro dovrebbe ancora avere un aroma di fresco e non deve assolutamente ricordare il sapore della pommarola.","Togliere dal fuoco e servire caldo in una ciotola, condendo con un filo d'olio a crudo, pepe e una foglia di basilico."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPappa_al_pomodoro","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Pappa_al_pomodoro_in_Casperia_%286078201765%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Karl Cossio from San Diego, United States","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Pasta alla carbonara","name":"Pasta alla carbonara","ingredients":["125g di spaghetti","125 g di guanciale (o pancetta)","3-4 tuorli d'uovo","pecorino grattugiato","pepe nero macinato al momento"],"steps":["Tagliare il guanciale a tocchetti quadri di circa un centimetro di lato","Nel frattempo sbattere i tuorli delle uova in una terrina che conterrà la pasta, aggiungendo il pecorino grattugiato e il pepe. Per aumentare la cremosità delle uova appoggiare la terrina sulla pentola dove bolle l'acqua per circa trenta secondi, continuando a mescolare.","Aggiungere il guanciale e continuare a mescolare.","Aggiungere il pecorino e il pepe, abbondantissimo, come se piovesse. Non per caso, è proprio il nero di questa spezia a richiamare lo sporco del carbone che dà il nome a questo piatto.","Chi apprezza i gusti forti potrà aggiungere nel proprio piatto, prima di mangiare, altro pecorino e/o pepe."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_alla_carbonara","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Pasta_alla_carbonara_%289642168387%29.jpg/960px-Pasta_alla_carbonara_%289642168387%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Pasta alla Norma","name":"Pasta alla Norma","ingredients":["500 gr. di spaghetti","500 gr. di melanzane","80 gr. di ricotta infornata","450 gr. di pomodoro","una cipolla","50 gr. di olio extravergine di oliva","basilico a piacere","sale e pepe"],"steps":["Tagliare le melanzane a fettine spesse mezzo centimetro (o a cubetti, come in alcune parti della Sicilia) e lasciarle spurgare cospargendole di sale.","Friggerle quindi da ambo i lati con olio extravergine di oliva e adagiarle su carta assorbente per cucina.","Tagliare i pomodori e passarli in padella assieme alla cipolla tagliata finemente e fare soffriggere fino a cottura con l'olio rimasto.","Cuocere a parte la pasta e condirli con la salsa di pomodoro. Servire nei piatti con sopra le melanzane private dei semi e il basilico, grattugiandovi sopra la ricotta salata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_alla_Norma","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Pasta_alla_Norma_-_Wiki_Loves_Sicilia.jpg/960px-Pasta_alla_Norma_-_Wiki_Loves_Sicilia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"8w9d","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Panir","name":"Panir","ingredients":["1 L di latte intero di mucca o capra","1 limone","sale a discrezione"],"steps":["Mettere il latte a scaldare a fuoco moderato in un pentolino","Spremere il limone e filtrarne il succo","Un volta portato a ebollizione, aggiungere al latte il succo di limone","Lasciare sul fuoco per 2-3 minuti, finché il siero non si separa dalla parte grassa; aggiungere, se gradito, un pizzico di sale","Filtrare il latte cagliato con l'ausilio di un panno di stoffa, quindi strizzare per eliminare tutto il siero","Riporre il formaggio in un contenitore e lasciarlo freddare"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanir","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Passatelli in brodo","name":"Passatelli in brodo","ingredients":["200 g formaggio Parmigiano grattugiato","200 g pane secco grattugiato","4 uova","un pizzico abbondante di noce moscata grattugiata","sale q.b."],"steps":["Amalgamare bene tutti gli ingredienti.","Quando l'impasto risulta omogeneo, passarlo con l'apposito arnese (uno schiacciapatate a fori larghi) o in un tritacarne al quale sarà tolta la lama. Si otterranno dei \"vermicelli\" di composto.","Portare ad ebolizione il brodo e versarvi i passatelli.","Lasciare cuocere per 5 minuti e servire con abbondante parmigiano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPassatelli_in_brodo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Panissa Vercellese","name":"Panissa Vercellese","ingredients":["300 grammi di Riso Carnaroli o Riso Arborio","600 grammi di fagioli borlotti freschi","un salamino sotto grasso (da 150-200 grammi)","150 grammi di lardo","un pomodoro maturo","un pezzetto di cipolla","4 foglie di salvia","un bicchiere di vino rosso fermo","burro","sale","pepe"],"steps":["Mettete i fagioli a freddo con la salvia in acqua abbondante e lessateli per 90 minuti.","Spellate il salamino, tritate finemente 100 grammi di lardo, sbucciate e mondate il pomodoro e tagliatene la polpa a dadini.","Aggiungete il tutto ai fagioli quando questi saranno a meta' cottura.","Alla fine tagliate il salamino a tocchetti. Mondate e tritate finemente la cipolla.","Tritate anche la restante parte del lardo e fate un soffritto con cipolla, lardo e burro.","Unite il riso e fatelo tostare leggermente. Bagnatelo con il vino e lasciate evaporare.","Aggiungete il brodo di cottura dei fagioli, i fagioli stessi ed i pezzetti di salamino e cuocete come un comune risotto.","Togliete dal fuoco quando il riso è ancora all'onda e servite ben caldo, cospargendo di pepe fresco macinato al momento."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanissa_Vercellese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Panissa.jpg/960px-Panissa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blusea2001","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Panna cotta","name":"Panna cotta","ingredients":["1 litro di panna fresca da montare","1 scorza di limone","1 bustina di vanillina","150 g di zucchero","3 fogli di colla di pesce"],"steps":["Fare scaldare sul fuoco la panna con la scorza di limone, lo zucchero e la vanillina: quando bolle unire la colla di pesce.","Fare riprendere il bollore e lasciare bollire per 3 minuti.","Distribuire la panna cotta nelle coppette individuali e mettere qualche ora in frigo: si serve con mirtilli caldi o con cioccolata fusa calda (cioccolata, un pochino di latte e una noce di burro)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanna_cotta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Panna_cotta_toscana.jpg/960px-Panna_cotta_toscana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tulumnes","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pasta/Linguine al ragù di gianchetti","name":"Linguine al ragù di gianchetti","ingredients":["400 g di linguine","500 g di gianchetti freschissimi","1 kg di pomodori da sugo maturi (meglio \"cuore di bue\")","1 cipolla","1 manciata di basilico tritato (meglio a mano o con lama di ceramica)","olio extravergine di oliva","sale q.b."],"steps":["Mondare la cipolla privandola del germoglio e tritarla.","Sbucciare i pomodori, privarli dei semi e tagliare grossolanamente i filetti.","Soffriggere a fuoco moderato la cipolla nell'olio senza farla imbiondire.","Aggiungere i pomodori e alzare il fuoco.","Salare e, se è il caso, aggiungere una punta di cucchiaio di zucchero (per lenire l'acidità del pomodoro).","A sugo ristretto, aggiungere i gianchetti e cuocere per qualche minuto (fino a che i gianchetti perdono la loro trasparenza e diventano bianchi).","Aggiungere al sugo le linguine cotte al dente e insaporire mescolando per qualche minuto.","Spolverare con il basilico tritato e servire caldissimo con peperoncino a piacere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta%2FLinguine_al_rag%C3%B9_di_gianchetti","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta all'uovo","name":"Pasta all'uovo","ingredients":["330 g farina tipo 0","3 uova","(la ricetta tipica bolognese non prevede sale)"],"steps":["Con l'aiuto di un setaccio, versare la farina a fontana su una spianatoia avendo poi cura di formare una conca molto larga. Dipendentemente dalle condizioni climatiche dell'ambiente di lavoro, la quantità di farina richiesta può variare. A tale scopo è opportuno togliere un mucchietto di farina e lasciarlo da parte sulla spianatoia, pronto all'occorrenza.","Aggiungere le uova dopo averle aperte su un piattino per verificare che non siano deperite.","Sbattere le uova, cominciando dall'albume per ammorbidirlo. Amalgamare poi il tuorlo e incorporare farina nel composto prendendola dai bordi. Quando l'amalgama sarà più denso, e non rischierà di scivolare per il piano di lavoro, si potrà iniziare ad impastare con le mani. Formare una palla morbida e non troppo appiccicosa. Aggiungere farina se necessario.","Porre tra due piatti fondi, per evitare che la superficie esterna si asciughi e far riposare per mezz'ora. Pulire accuratamente il piano di lavoro e le mani per togliere eventuali grumi di pasta secca.","Stendere con l'aiuto di un mattarello, evitando di infarinare la sfoglia. Nel caso si attacchi, semplicemente spostarla per la spianatoia. L'aggiunta di farina renderebbe la pasta estremamente viscida dopo la cottura. Il grado di sottigliezza dipenderà dal formato desiderato.","Una volta raggiunto lo spessore desiderato, lasciare asciugare. Quando sarà possibile, dopo aver piegato a metà il cerchio (o l'ovale) ottenuto, tagliarlo in due scorrendo nella piega con un dito, la pasta potrà considerarsi asciutta. Sovrapporre le due metà ottenute, girando quella superiore per farne combaciare il bordo esterno, più secco, con quello interno, più umido, dell'altra.","Arrotolare e tagliare secondo la forma voluta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_all'uovo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Pasta_e_ceci_con_maltagliati_di_pasta_all%E2%80%99uovo.jpg/960px-Pasta_e_ceci_con_maltagliati_di_pasta_all%E2%80%99uovo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rollopack","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Parmigiana di melanzane","name":"Parmigiana di melanzane","ingredients":["2kg Melanzane (grandi, viola, ovali allungate)","500gr Passata di pomodoro","500gr Pomodori pelati","2 spicchi di aglio","500gr mozzarella (di Andria, se possible)","100gr Parmigiano grattugiato (possible sostituire un 30gr circa con Pecorino grattugiato, a piacere)","1Kg di Farina Bianca tipo 00","50gr Pane grattugiato","5 Uova (grandi, L)","Olio extravergine d’oliva preferibilmente di Oliva Coratina (per la preparazione della salsa di pomodoro)","Sale fino e sale grosso","Olio di semi di arachidi (per la frittura delle melanzane)"],"steps":["Lavare e asciugare le melanzane, quindi tagliare la parte superiore e inferiore dell'ovale di ogni melanzana.","Affettare le melanzane nel verso longitudinale, ottenendo fette di circa 0,7 cm di spessore.","Disporre le melanzane in uno scolapasta grande, alternando le fette con pizzichi di sale grosso man mano che si formano gli strati.","Per ultimo, mettere un piatto sulla parte superiore delle melanzane e aggiungere un peso (ad esempio, una bottiglia di plastica da 1,5 litri piena) in modo che pressi le melanzane.","Dopo circa tre ore, le melanzane saranno pronte per essere risciacquate bene con acqua fredda e asciugate con un panno di cotone.","Andranno quindi passate nella farina e poi nelle uova sbattute, per essere fritte nell'olio di semi.","Nel frattempo, tagliare la mozzarella a cubetti di circa 3 cm e lasciarla scolare per circa 15 minuti, per rimuovere l'acquosità in eccesso.","Preparare la salsa, pulendo l'aglio, tagliandolo a fettine sottili e facendolo soffriggere leggermente nell'olio d'oliva.","Aggiungere quindi prima i pomodori pelati e dopo circa 1 minuto la passata di pomodoro.","Aggiungere un piczzico di sale.","Se necessario, aggiungere dell'acqua bollente, a seconda dell'acquosità della passata.","La salsa di pomodoro impiegherà circa 75 minuti a fuoco lento (attenzione a non farla attaccare al fondo, se necessario aggiungere acqua bollente).","Quando la salsa sarà pronta, lasciarla rassettare.","La frittura delle melanzane (prima infarinate e poi passate nelle uova sbattute) si concluderà con la loro disposizione su un piatto con carta assorbente, che rimuoverà l'olio in eccesso.","Il passaggio finale consiste nel disporre le melanzane in un tegame da forno rettangolare, partendo dal fondo con uno strato di salsa, uno di melanzane e uno di mozzarella.","Ad ogni strato, le melanzane dovranno essere ruotate di 180 gradi e pressate leggermente per affondarle bene nella salsa.","Ripetere fino a riempire il tegame, ma sostituendo l'ultimo strato di mozzarella con formaggio grattugiato, e infine aggiungere il pane grattugiato e un filo d'olio d'oliva.","La cottura è preferibile in forno a legna, ma anche il forno elettrico o a gas va bene (cuocere a 180 gradi centigradi) per circa 45 minuti.","Quando la crosta in superficie sarà leggermente bruciacchiata, tirare fuori dal forno e aspettare almeno 3-4 ore prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FParmigiana_di_melanzane","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Melanzane_alla_Parmigiana.jpg/960px-Melanzane_alla_Parmigiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr.com user \"Blue Lotus\"","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Panissa (ligure)","name":"Panissa (ligure)","ingredients":["farina di ceci: 250 grammi","acqua: 1 litri","sale"],"steps":["In una pentola fare intiepidire un litro d'acqua con sale.","Unirvi la farina rimescolandola, stando bene attenti a non far formare grumi e lasciare riposare qualche ora.","Rimescolare bene e mettere a fuoco lento rimescolando (per un'ora circa) sino ad ottenere una specie di \"polenta\" densa.","A cottura ultimata, versare il composto in un piatto precedentemente bagnato con acqua, livellandolo uniformemente. Una volta raffreddato, tagliare a fettine e fare delle listelle (tipo patatine fritte) e poi friggerle in padella con abbondante olio fino a far loro prendere una lieve doratura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanissa_(ligure)","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Panissa_ai_cipollotti.jpg/960px-Panissa_ai_cipollotti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lemone","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pansoti","name":"Pansoti","ingredients":["Per la pasta:","450 g. di farina","1 bicchiere di vino bianco secco","1 uovo, sale.","Per il ripieno:","250 g. di borragine","250 g. di bietole","500 g. di preboggion (un insieme di erbe selvatiche composto da: cicerbita, grattalingua, pimpinella, dente di cane, bieta selvatica, prezzemolo, raperonzolo, ortica, pissarella e borragine)","200 g. di ricotta o di quagliata o prescinseua, secondo la ricetta di Recco","50 g. di parmigiano reggiano grattugiato","2 uova","un po' di maggiorana e sale."],"steps":["L'impasto: si impasta la farina con uovo, vino e sale.","Ottenuto un impasto uniforme con il matterello o la macchina per fare la pasta si prepara la sfoglia e la si fa un po’ asciugare su una madia.","Nel frattempo si lavano e si fanno bollire con un po’ di sale le verdure.","Una volta cotte, si scolano e si tritano con un mixer da cucina agli altri ingredienti (ricotta, uova, parmigiano, burro, maggiorana e sale) Si prende la sfoglia e la si taglia in quadrati (5 cm) al cui centro sarà messo il ripieno e poi si chiude formando un triangolo e saldandone i bordi con le dita o una rotella da cucina.","C’è anche chi fa dei triangoli più grossi, tagliando la sfoglia a quadrati di circa 10-12 cm.","Se invece si vuol dare la forma a tortello fare dei cerchi e riempirli di ripieno avendo poi cura di chiuderli a tortello.","Si fa un po' riposare la pasta su una madia e poi si prepara l'acqua portandola ad ebollizione e salandola, quindi si \"buttano\" i pansoti in pentola.","Quando cotti (una decina di minuti circa), verranno a galla.","Riporli in un piatto e condirli con la tipica salsa di noci.","Per il vino, un buon abbinamento è il Pigato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPansoti","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Pansoti_in_salsa_di_noci_2.jpg/960px-Pansoti_in_salsa_di_noci_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dixy52","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Pasta aglio e olio","name":"Pasta aglio e olio","steps":["Mettere l'acqua a bollire, aggiungere sale q.b., soffriggere in una padella uno spicchio d'aglio con un cucchiaio d'olio d'oliva.","Scolare la pasta al dente e saltare in padella per un minuto circa, guarnire il piatto con foglie di lampazzu di Sorgono od Atzara e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_aglio_e_olio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/0/08/Aglio-e-olio.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Juancot98","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pasta Obbedisco","name":"Pasta Obbedisco","ingredients":["500 g orecchiette","1 broccolo di medie dimensioni","1 peperone rosso","150g di pancetta in dadini","300 ml di passata di pomodoro","vino bianco","sale e olio"],"steps":["Lavare il broccolo e il peperone e tagliarli in piccoli pezzi.","Soffriggere in un tegame la pancetta con un cucchiaio di olio d'oliva.","Aggiungere il broccolo, il peperone, un pizzico di sale e attendere un minuto.","Sfumare con mezzo bicchiere di vino bianco.","Aggiungere un bicchiere d'acqua, la passata di pomodoro e cuocere a fuoco medio/basso per 30/40 minuti.","Nel frattempo cuocere le orecchiette in abbondante acqua bollente.","Mescolare le orecchiette con la salsa e aggiungere parmigiano a piacere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_Obbedisco","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Papina","name":"Papina","ingredients":["1/2 litro di latte","2 panini","un cucchiaio di cacao (le prime ricette erano composte da caffè avanzato la sera prima)","zucchero."],"steps":["Prendere un pentolino, aggiungere il latte, il pane spezzetato lo zucchero e il cacao.","Portare a ebollizione mescolando di tanto in tanto.","Per circa 3 min dopo l'ebollizione finché il pane diventi omogeneo togliere dal fornello e versarla in un piatto piano lasciarla raffreddare per dieci min circa.","Il sapore semplice di questa ricetta farà riscoprire la semplicità di quei tempi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPapina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Papina_de_Palma_-_M%C3%BAsica.jpg/960px-Papina_de_Palma_-_M%C3%BAsica.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Intendencia de Montevideo","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pape","name":"Pape","ingredients":["800 ml di latte;","200 ml di acqua;","Farina gialla q.b.;","Un cucchiaino di farina bianca;","1 noce di burro, più altro da versare fuso;","Sale grosso q.b;","A piacimento ricotta affumicata e burro fuso per condire."],"steps":["Versare il latte e l'acqua in un paiolo;","Versare a pioggia le farine fino ad ottenere un composto abbastanza denso (ma non troppo).","Far bollire per 30 minuti, durante tutto il corso dell'ebollizione tenere mescolato il composto inizialmente con una frusta e poi con un cucchiaio in legno o in plastica; nel frattempo aggiungere sale e burro.","Servire con burro fuso e, a piacere, ricotta affumicata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPape","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Panzerotti di patate","name":"Panzerotti di patate","ingredients":["1 kg di patate","200 g di pecorino","pangrattato (o farina) per renderle più dure","1 uovo intero","menta tritata (o prezzemolo tritato)","sale","pepe","olio extravergine d'oliva"],"steps":["Bollire le patate.","Pelarle e schiacciarle mentre sono ancora calde.","In una ciotola mischiare le patate con tutti gli altri ingredienti, aggiungendo il pangrattato fino ad avere la consistenza desiderata.","Ricavare delle polpette tonde o allungate di circa 3 cm di diametro.","Passare le polpette nel pangrattato.","Scaldare dell'olio in una padella.","Friggere le polpette nell'olio bollente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPanzerotti_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Panzerotti_patate_soleto.jpg/960px-Panzerotti_patate_soleto.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc","licence":"CC0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta alla ricotta","name":"Pasta alla ricotta","ingredients":["400 g di pasta grossa","½ kg di ricotta fresca","1 scatola di pelati","50 g di zucchero"],"steps":["Diluire la ricotta in acqua, o meglio col latte, e lavorarla fino a renderla malleabile.","Aggiungere zucchero fino alla dolcificazione desiderata che tuttavia non deve essere eccessiva, e mescolarvi, quindi, in una teglia nella quale la ricotta sarà versata dopo la lavorazione, la pasta che nel frattempo sarà stata cotta a parte e scolata, cospargendovi poi il pomodoro, che sarà stato cotto a parte secondo il metodo tradizionale."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_alla_ricotta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Ingredienti_delle_busiate_con_pesto_alla_trapanese_-_Wiki_Loves_Sicilia_2025.jpg/960px-Ingredienti_delle_busiate_con_pesto_alla_trapanese_-_Wiki_Loves_Sicilia_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Auregann","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pasta lievita","name":"Pasta lievita","ingredients":["1 kg farina","25 g lievito di birra","300 g acqua","250 g latte","60 g strutto","15 g sale","15 g zucchero"],"steps":["Intiepidire il latte e sciogliervi il lievito di birra dentro. È particolarmente importante che il lievito di birra non entri in contatto diretto né con il sale (che lo brucerebbe) né con lo zucchero (di cui si nutrono i lieviti, di fatto esaurendoli).","Una volta disciolto il lievito aggiungere l'acqua.","In una terrina o una grossa insalatiera cominciare ad amalgamare gli ingredienti, cominciando magari solo con mezzo chilo di farina.","Quando l'impasto ha raggiunto una consistenza lavorabile, stenderla sul piano maltrattandola il più possibile in modo da favorire la formazione delle maglie glutinee.","Lasciare lievitare per qualche ora in luogo asciutto e tiepido.","Una volta pronta, prenderne un po' alla volta, rilavorarla un poco e stenderla con il mattarello in uno strato non troppo sottile.","Con una formina, al più un bicchiere, ricavare dei tagli che vanno fritti con poco olio di oliva o di arachide (è quello che ha il punto fumo più elevato); la frittura va effettuata a temperature elevate, in modo che la pasta non assorba troppo olio.","A cottura ultimata i vari pezzi dovrebbero essersi lievemente gonfiati, a seconda dell'uniformità del calore nella padella utilizzata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_lievita","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Patate sabbiose","name":"Patate sabbiose","ingredients":["1 kg patate","2 spicchi aglio","2 cucchiai di olio","3 cucchiai di pane grattugiato","rosmarino q.b.","salvia q.b.","sale q.b."],"steps":["Tagliare a cubetti le patate, tuffare in acqua bollente per 5 minuti e poi scolare.","Versare in una terrina contenente aglio, rosmarino, salvia tritati e pane grattugiato.","Riscaldare l'olio in un tegame da forno. Versare le patate e infornare a 200° per 30 minuti circa.","Prima di servire, salare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPatate_sabbiose","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pavesini con cocco e Nutella","name":"Pavesini con cocco e Nutella","ingredients":["1 pacco di pavesini","una tazza di caffè","nutella","cocco grattugiato"],"steps":["Prendete un pavesino e spalmatelo con un po' di nutella.Sovrapponete i due biscotti, bagnateli nel caffè, passateli nella farina di cocco, disponeteli man mano in pirottini di carta e, quindi, in un vassoietto che riporrete nel congelatore.","Prelevate i dolcetti dal congelatore un'ora prima di servirli.","Pavesini con cocco e Nutella Pavesini con cocco e Nutella"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPavesini_con_cocco_e_Nutella","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pastarelle","name":"Pastarelle","ingredients":["6 uova","6 hg di zucchero semolato","60 gr di bicarbonato di ammonio (ammoniaca da cucina o lievito rapido)","1/2 l di latte","2 cucchiai di strutto di maiale","1 limone grattugiato","1/2 kg di farina"],"steps":["Mettere la farina sulla spianatoia, aggiungere le uova, lo zucchero, il latte, lo strutto, il limone grattugiato e infine l'ammoniaca.","Impastare il tutto e dividere in tante striscioline e spianare con il matterello, poi infornare.","Lasciare cuocere per 30/35 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPastarelle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Pastarelle-Polacche.jpg/960px-Pastarelle-Polacche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Original uploader was Gep at it.wikipedia","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Pasta brisée","name":"Pasta brisée","ingredients":["250 gr di farina '0'","125 gr di burro","40 gr di acqua fredda","10 gr di sale fino o di zucchero (a seconda che si desideri una pasta dolce o salata)"],"steps":["Mescolare la farina con il burro fino ad ottenere un composto granuloso.","Aggiungere il sale o lo zucchero o il vino bianco, e l'acqua fredda.","Impastare velocemente, fino ad ottenere un composto liscio ed uniforme.","Formare una palla con il composto, coprire con una pellicola e lasciare riposare in frigo per una mezzora prima di utilizzarla."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_bris%C3%A9e","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta e fagioli","name":"Pasta e fagioli","ingredients":["3 hg di fagioli borlotti secchi","1 foglia di sedano","1 carota","1 pomodoro rosso","1 salciccia","1 hg di pancetta fresca pepata","1 hg di pasta o più (per aumentare la densità della minestra), preferibilmente ditalini piccoli o spaghetti spezzati di circa due centimetri","½ bicchiere di aceto di vino rosso"],"steps":["In una pentola dai bordi medio alti soffriggere le verdure tritate in un filo d'olio di oliva ed aggiungere la salciccia e la pancetta tagliate a dadini per cinque minuti circa a fuoco vivace, aggiungere i fagioli precedentemente ammollati in acqua per circa otto ore e ricoprirli di acqua (appena coperti) ed aggiungere l'aceto.","Cucinarli a fuoco vivace mescolando di tanto in tanto e prestando attenzione che non attacchino ed ogni volta che l'acqua evapora ricoprirli con altra acqua.","Quando saranno quasi cotti spegnere il fuoco e lasciar riposare per un giorno.","rimetterli a cucinare aggiungendo un litro e mezzo d'acqua e lasciarli bollire per mezz'ora a fuoco lento, salare e versare la pasta e portarla a cottura.","Farla riposare una decina di minuti e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_e_fagioli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Pasta_e_fagioli_rapida.jpg/960px-Pasta_e_fagioli_rapida.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"walimai73","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Pastiera","name":"Pastiera","ingredients":["1 barattolo di grano già cotto da 580 gr. (circa)","200 gr. latte","40 gr. strutto","1 scorza di limone","500 gr. di ricotta","400 gr. di zucchero semolato","6 uova intere","3 tuorli d'uova","1 bustina di vaniglia","1 fiala di fior d'arancio","mezza bustina di cannella","150 gr. di canditi.","500 gr. di farina","3 uova intere","200 gr. di zucchero semolato","200 gr. di burro (o strutto)"],"steps":["Procedimento per la pasta frolla: mescolare tutti gli ingredienti formando una palla e lasciare riposare per circa un'ora.","Procedimento per il ripieno: mettere il grano in una casseruola con il latte, lo strutto, ed una grattatina di limone, portare il tutto ad ebollizione e girare finché non si ha una consistenza cremosa; togliere dal fuoco e lasciare raffreddare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPastiera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Pastiera_della_Nonna_Calabrese.jpg/960px-Pastiera_della_Nonna_Calabrese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LA POETESSA DI CALABRIA","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pasta cardi e ricotta","name":"Pasta cardi e ricotta","ingredients":["250 g di pasta corta (penne rigate, mezze penne)","200 g di ricotta di mucca","due cardi","1 spicchio di aglio","1/2 cipolla gialla","olio sale e pepe"],"steps":["Mettere l'acqua sul fuoco e salare","Pulire l'aglio, mondare e tritare la cipolla e far soffriggere in 3 cucchiai di olio fino a fare ammorbidire la cipolla, rimuovere l'aglio.","Aggiungere i cardi lavati sfibrati e tagliati in tocchetti da 1 cm, lasciare cuocere per 5 minuti, se lo si desidera può essere aggiunta anche un acciuga sottolio.","Aggiungere un mestolo dell'acqua bollente e salata a coprire appena i cardi; lasciare cuocere per lo stesso tempo di cottura della pasta aggiungendo acqua se il preparato tende a seccarsi (padella troppo larga)","Scolare la pasta, aggiungere e mescolare la ricotta al preparato su fiamma bassa","Unire alla pasta e servire con una spolverata di peperoncino"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_cardi_e_ricotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Patate saltate con straccetti di speck","name":"Patate saltate con straccetti di speck","ingredients":["1 kg di patate novelle","100 g di speck affettato sottile","2 spicchi d'aglio","rosmarino q.b.","olio extra vergine d'oliva","sale e pepe q.b."],"steps":["Sbucciare le patate e tagliarle a fette con spessore di poco inferiore ad 1 centimetro ed asciugarle.","In una padella antiaderente sufficientemente alta, versare un po' d'olio e gli spicchi d'aglio, facendoli rosolare a fuoco basso.","Aggiungere le patate ed il rosmarino spezzettato, cuocere a fuoco alto girando spesso le patate in modo da dorarle, quindi rimuovere l'aglio e aggiungete l'acqua fino quasi a coprire il tutto.","Cucinare a fuoco medio finché l'acqua sia completamente evaporata, aggiungere lo speck affettato e sminuzzato grossolanamente, e terminare la cottura per qualche minuto in modo che lo speck prenda colore.","Insaporire con sale ed eventualmente pepe, e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPatate_saltate_con_straccetti_di_speck","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/0/07/Patate_saltate_salmone_dragoncello.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Paolo Subiaco","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta e cucozza","name":"Pasta e cucozza","ingredients":["500 g di zucca","350 g di pasta mista o tubettoni","2 spicchi di aglio","prezzemolo","4 cucchiai di olio extravergine di oliva","peperoncino q.b.","pepe q.b.","sale q.b."],"steps":["Versare quattro cucchiai di olio extravergine di oliva in una casseruola.","Tagliare i due spicchi di aglio in pezzi non troppi piccoli (per identificarli facilmente in seguito se si desidera rimuoverli prima della fine della cottura) e farli soffriggere leggermente nell'olio su fiamma bassa.","Tagliare la zucca grossolanamente in cubetti e versarla nella casseruola insieme al sale, al (pochissimo) peperoncino e al prezzemolo (lasciare un po' di quest'ultimo da parte)","Far soffriggere il tutto per un minuto circa girando di tanto in tanto con un cucchiaio di legno.","Togliere la casseruola dal fuoco e versarvi dell'acqua fino a ricoprire di due dita la zucca.","Rimettere sul fuoco e portare lentamente a ebollizione.","Lasciar cuocere la zucca finché non assume una consistenza morbida e i cubetti non cominciano a spappolarsi.","Rimuovere i pezzetti di aglio e calare la pasta direttamente nella casseruola.","Fare molta attenzione a regolare la fiamma in modo che il tempo di cottura della pasta coincida con l'assorbimento dell'acqua in eccesso. Il risultato non deve essere brodoso ma neanche eccessivamente asciutto.","Versare in piatti fondi, guarnire con pochissimo pepe e qualche fogliolina di prezzemolo fresco e servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_e_cucozza","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Paté di melanzane speziato","name":"Paté di melanzane speziato","ingredients":["4 melanzane tonde (quelle viola chiaro sono più dolci).","1 cipolla di Tropea.","1 cucchiaino di curry (dolce o piccante, a gusto).","1 mazzetto di prezzemolo.","olio extravergine di oliva q.b.","sale q.b."],"steps":["Lavare le melanzane togliendo il picciolo e pelare le cipolle.","Tagliare le melanzane a dadi.","Far cuocere a fuoco vivo le melanzane in una padella (o wok) leggermente unta d'olio, spolverandole con il curry e salandole, fino a renderle morbide (il volume si deve ridurre a circa 1/2 del crudo).","Far raffreddare le melanzane e introdurle nel mixer assieme alle cipolle affettate, a una manciata di prezzemolo e ad abbondante olio extravergine di oliva; tritare a piacere (grossolanamente o a crema).","Servire su pane tostato o pita."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPat%C3%A9_di_melanzane_speziato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta con la 'Nduja e panna","name":"Pasta con la 'Nduja e panna","ingredients":["500 gr di Penne rigate","50 gr. di 'Nduja","100 ml di panna"],"steps":["Rosolare 50 gr. di 'nduja","Aggiungere la panna e mescolare per circa 1 minuto","Condire le penne cotte al dente"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_con_la_'Nduja_e_panna","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Patate, rape di Milano e cavoli rapa saltati in padella","name":"Patate, rape di Milano e cavoli rapa saltati in padella","ingredients":["200 g patate","200 g cavoli rapa","200 g rape di milano","olio extra vergine d'oliva q.b.","sale q.b."],"steps":["Inserire 2 L di acqua in una pentola capiente, e portarla a bollore per far successivamente sbolentare le verdure","Sbucciare le patate, tagliarle a pezzi di 2cm di lato, e riporli in una ciotola con acqua fredda","Pulire i cavoli rapa, eliminandone la parte fibrosa esterna, tagliarli a pezzi di 2cm di lato e riporli nella ciotola con acqua fredda","Pulire le rape di Milano, eventualmente eliminando la parte esterna viola (leggermente amarotica), tagliarli a pezzi di 2cm di lato e riporli nella ciotola con acqua fredda","Quando l'acqua bolle, inserire le verdure e cuocere per 5 minuti, facendo in modo che rimangano sode, quindi scolare","In una padella antiaderente, aggiungere un filo d'olio, scaldare a fuoco vivo, e poi inserire le verdure facendole saltare in modo che arrostiscano bene","Servire come contorno con un pizzico di sale"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPatate%2C_rape_di_Milano_e_cavoli_rapa_saltati_in_padella","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pasta con i peperoni cruschi","name":"Pasta con i peperoni cruschi","steps":["Pulire i peperoni cruschi con carta da cucina o panno asciutto e, con forbici da cucina, rimuovere il picciolo e tagliarli a metà, in modo da togliere i semi all'interno.","Grattugiare (o frullare con un mixer) la mollica di pane raffermo.","In una padella capiente aggiungere un bel giro di olio e soffriggere uno spicchio d'aglio tagliato a metà fino a quando non diventa imbiondito. La fiamma deve essere moderata in modo che l'olio sia caldo ma non fumante.","Rimuovere l'aglio e aggiungere i peperoni cruschi tagliati due per volta, la cottura deve essere rapida (4-5 secondi massimo) e non appena si gonfiano devono essere rimossi per evitare bruciature, e quindi messi su un piatto con carta assorbente. Una volta raffreddati, assumono la loro particolare croccantezza e (facoltativo) può essere aggiunto un pizzico di sale.","Togliere metà olio dalla padella e mettere a parte.","Nello stesso olio in padella, aggiungere la mollica e lasciare soffriggere per qualche minuto abbassando leggermente la fiamma, dopodichè mettere il composto in un piatto a parte.","Nel frattempo preparare la cottura della pasta.","Scolare la pasta e metterla in padella aggiungendo l'olio messo da parte, amalgamando il tutto a fiamma piuttosto bassa per un pò in modo tale da riscaldare l'olio.","Porzionare la pasta nei piatti aggiungendo la mollica fritta e i peperoni sbriciolati. A scelta si possono aggiungere prezzemolo e scaglie di pecorino o cacioricotta per un sapore più deciso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPasta_con_i_peperoni_cruschi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Pasta_peperoni_cruschi.jpg/960px-Pasta_peperoni_cruschi.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Generale Lee","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Patate alla laurenzanese","name":"Patate alla laurenzanese","ingredients":["500 gr. di patate","4 uova intere","200 gr. di formaggio grattugiato (pecorino e/o parmigiano)","300 gr. di salsiccia","50 gr. di rafano (facoltativo)","strutto q.b.","olio evo q.b.","sale e pepe q.b."],"steps":["Sbucciare e tagliare le patate a fette di medio spessore e metterle in ammollo per 30 minuti.","Sbattere le uova amalgamandole con formaggio, salsiccia tagliata finemente, rafano scorticato e grattugiato (facoltativo).","Sciacquare e asciugare le patate.","Inserire il composto tra due fette","Ungere la teglia con strutto o olio e disporre le patate abbracciate.","Cospargere la superficie con altro formaggio grattugiato.","Infornare a 180° per 30-40 minuti fin quando non diventano dorate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPatate_alla_laurenzanese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Patate_alla_laurenzanese.jpg/960px-Patate_alla_laurenzanese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Generale Lee","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Patate arraganate","name":"Patate arraganate","ingredients":["500 gr di patate","250 gr di pomodori ramati","100 gr di mollica di pane (possibilmente raffermo)","150 gr di cipolla","Pecorino grattugiato q.b.","Olio","Origano","Sale","Pepe nero"],"steps":["Pelare e tagliare le patate a fette piuttosto sottili (circa ½ cm) e metterle in acqua fredda per circa 10 minuti per poi scolarle e asciugarle.","Sbucciare e affettare i pomodori e le cipolle con lo stesso spessore delle patate.","Tagliare a pezzetti la mollica di pane.","Ungere la pirofila con dell'olio.","Creare un primo strato di patate.","Creare gli strati di pomodoro e poi cipolla, aggiungere sale, pepe, origano e pecorino a piacere.","Aggiungere metà dosaggio di mollica e un po' d'olio.","Ripetere i passaggi 5, 6, 7, cospargendo un'altra manciata di pecorino per facilitare la doratura.","Infornare a 180° per 45-50 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPatate_arraganate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Penne zucchine e tofu","name":"Penne zucchine e tofu","ingredients":["100 g di penne","1 zucchina a testa","50 g di tofu a testa","un quarto di cipolla","salsa di soia","un po' d'olio per il soffritto"],"steps":["Far soffriggere in padella la cipolla tagliata a listelli sottilissimi fino a quando diventa dorata.","Aggiungere le zucchine e il tofu tagliati a pezzettini di dimensione massima pari ad un centimetro.","Salare usando la salsa di soia e far cuocere per qualche minuto.","Cuocere la pasta normalmente in acqua salata, lasciandola un po' al dente.","Dopo averla scolata saltarla un paio di minuti nella padella e nel condimento preparato prima."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPenne_zucchine_e_tofu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Peperoni conditi","name":"Peperoni conditi","ingredients":["4 peperoni carnosi gialli o rossi","4 cucchiai olio extravergine d'oliva","1 manciata capperi","2 alici salate","2 spicchi aglio","sale q.b.","pepe q.b."],"steps":["Mettere i peperoni interi sulla brace o nel forno fino alla cottura.","Quindi svuotarli dei semi e spellarli.","Tagliarli poi a listelle che andranno posate su un piatto.","Condite con i capperi, le alici dissalate e tagliate a pezzi, il sale, il pepe e l'olio.","Lasciate in questo bagno per una mezz'ora."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPeperoni_conditi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Peperoni alla saracena","name":"Peperoni alla saracena","ingredients":["6 peperoni carnosi (rossi, gialli e/o verdi)","4 grosse cipolle","1 manciata di capperi","1 manciata di olive nere","1 o 2 cucchiai di zucchero","olio extravergine di oliva","sale"],"steps":["Pulire i peperoni privandoli del torsolo, dei semi e dei setti interni, indi tagliarli a rombi.","Soffriggere a fuoco moderato la cipolla tagliata a spicchi in ottimo olio di oliva, senza farla imbiondire.","Alzare la fiamma ed aggiungere i peperoni; salare lievemente.","A mezza cottura (circa 10 min.) introdurre le olive, i capperi e spolverare lo zucchero.","Completare la cottura fino a che si formi una base densa e legante."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPeperoni_alla_saracena","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pesto","name":"Pesto","ingredients":["4-5 mazzetti di basilico (deve essere fresco e meglio se con foglioline tenere).","1 bicchierino olio extravergine d'oliva (meglio se d'oliva taggiasca).","1 spicchio aglio (alcuni non lo mettono e preferiscono strofinare solo lo spicchio in modo che il profumo dell'aglio non copra quello del basilico. L'aglio dovrebbe essere dolce proprio per non prevalere come aroma).","1 cucchiaio pinoli","3 cucchiai parmigiano","3 cucchiai pecorino","sale grosso (qualche grano)"],"steps":["Pulire le foglie di basilico e lavarle.","Metterlo nel mortaio o in un mixer.","Pestare o tritare.","Unirvi l'aglio ed il sale, poi i pinoli ed il formaggio ed infine l'olio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg/960px-Ingredienti_per_il_pesto_Genovese_%28Ingridients_for_Pesto_Genovese%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Penne all'arrabbiata","name":"Penne all'arrabbiata","ingredients":["400 g di penne","500 gr di pelati sgocciolati","2 spicchi d'aglio","2/3 peperoncini piccanti","olio extravergine","prezzemolo fresco","sale q.b."],"steps":["Scaldare l'olio in un tegame, e far soffriggere l'aglio tritato con il peperoncino spezzettato.","Quando l'aglio sarà leggermente dorato aggiungere i pomodori e il sale e lasciar cuocere una decina di minuti a fuoco medio senza coperchio.","Cuocere le penne in abbondante acqua salata seguendo le istruzioni e i tempi del produttore, e condirle con il sugo. Spolverare il tutto col prezzemolo tritato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPenne_all'arrabbiata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Penne_Arrabbiata.jpg/960px-Penne_Arrabbiata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petar Milošević","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pennette alla norcina","name":"Pennette alla norcina","ingredients":["400g pennette","5 salsicce","1 bustina di panna","2 uova","pecorino e parmigiano grattugiato","sale e pepe","4 cucchiai di olio di oliva","tartufo nero (a piacere)"],"steps":["Soffriggete le salsicce che bisogna spellare e sbriciolare in 4 cucchiai d'olio.","Sbattete le uova con il sale il pepe, una manciata di pecorino,una di parmigiano e di panna; amalgamate bene il tutto.","Lessate e scolate le penne, versatele nella padella dove ci sono le salsicce e unirvi il sugo di panna.","Scaldare bene e servire con tartufo grattugiato a piacere.","Pennette alla norcina Pennette alla norcina"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPennette_alla_norcina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pesce spada alla ghiotta","name":"Pesce spada alla ghiotta","ingredients":["Pesce spada","olio d'oliva","capperi piccoli","prezzemolo","salsa di pomodoro","cipolla affettata","farina","sale e pepe."],"steps":["Tagliare il pesce spada a fette o a tocchi, infarinarlo e cuocerlo in una padella con olio.","Toglierlo e metterlo in una pirofila.","Nella stessa padella e nello stesso olio, rosolare la cipolla ed aggiungere i capperi, il prezzemolo, la salsa di pomodoro, sale e pepe e in un secondo tempo le olive.","Fare cuocere per pochi minuti e versare sul pesce caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesce_spada_alla_ghiotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pearà","name":"Pearà","ingredients":["80 g di midollo di bue","70 g di burro","70 g di formaggio grana grattugiato","400 g di pane raffermo (15 giorni) grattugiato. Il tipo ideale sono le rosette, ossia i panini soffiati con il taglio a stella o tartarugato.","1 L di brodo di carne","pepe nero macinato al momento in abbondanza","sale q.b."],"steps":["Far fondere in una pentola di coccio il burro ed il midollo avendo cura che quest'ultimo sia privo di frammenti di osso.","Aggiungere il pane grattugiato con il formaggio grana e farlo rosolare leggermente, aggiungere quindi il brodo caldo stemperando con la frusta in modo da evitare grumi.","Lasciar bollire su fuoco basso per due/tre ore.","A fine cottura aggiungere il pepe e servire bollente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPear%C3%A0","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Peperoni in salsa viennese","name":"Peperoni in salsa viennese","ingredients":["300g di peperoni","200g di sugo al pomodoro","100g di emmenthal","20g di cannella","pepe","olio","un cucchiaio di limone","un cucchiaio di martini dry","sale"],"steps":["Dividere a metà i peperoni e togliere la polpa.","Fare cuocere gli altri ingredienti assieme in un pentolino, a cottura lenta, per circa 10 minuti, mescolando.","Riempire i peperoni e servire possibilmente con del vino Refosco fresco."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPeperoni_in_salsa_viennese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pecora alla cottora","name":"Pecora alla cottora","ingredients":["2 Kg. di pecora","3 foglie di alloro","2 rametti di rosmarino","3 lt. di vino bianco","3 cipolle","2 coste di sedano","3 carote","6 spicchi di aglio","2 cucchiai di prezzemolo tritato","4 foglie di salvia","2 Patate","2 pomodori pelati","1/4 lt. di sugo di pomodoro","peperoncino piccante","sale q.b."],"steps":["Prendere una pentola di acciaio molto capiente, dove fare un soffritto con olio, aglio e cipolle sminuzzate, una volta soffritti gli aromi, metterci la carne, profumata con l'alloro ed il rosmarino, quindi versare 1 litro di vino e di acqua, e infine portare a bollore, lasciando lessare la carne.","Ricordarsi di schiumare il grasso in eccesso che man mano verrà espulso dalla carne, questa operazione è molto importante e va effettuata con cura, per sgrassare bene la pecora.","Dopo circa un'ora e trenta minuti, eliminare tutta l'acqua di cottura, e riempire di nuovo la cottora con 2 litri di acqua e un litro di vino, profumare con la cipolla e l'aglio rimasti, le carote, il sedano, il prezzemolo, la salvia e il peperoncino, che nel frattempo saranno stati tagliati e sminuzzati.","A questo punto salare e unire i pelati e il sugo di pomodoro.","Mescolare più volte e far bollire per altre 3 ore.","A circa trenta minuti dalla fine della cottura, inserire le patate tagliate in 4 pezzi.","Il piatto va servito a mò di zuppa in ciotole capienti, accompagnato da pane casereccio da inzupparci dentro."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPecora_alla_cottora","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pennette aio oio picchio pacchio","name":"Pennette aio oio picchio pacchio","ingredients":["Pennette di pasta","Olio extravergine d'oliva","Peperoncino","Conserva di pomodoro","Aglio","Formaggio pecorino","Prezzemolo fresco tritato"],"steps":["Preparare un trito di aglio in abbondante olio extra vergine di oliva opportunamente arricchito di peperoncino molto piccante","Aggiungere poi del concentrato di pomodoro e lasciare rosolare 4 o 5 minuti","Aggiungere un mestolino di acqua bollente (possibilmente quella di cottura della pasta), salare moderatamente (poiché si aggiungerà alla fine del pecorino già di per sé salato).","Saltare la pasta, tolta dall'acqua di bollitura molto al dente, direttamente in padella nel sugo, per ultimare la cottura (circa 2/3 minuti), spegnere il fuoco e aggiungere pecorino grattugiato stagionato e prezzemolo fresco tritato molto finemente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPennette_aio_oio_picchio_pacchio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Peperonata","name":"Peperonata","ingredients":["1,2 kg di peperoni carnosi, meglio se di varii colori","400 gr di cipolla","400 gr di pomidoro maturi","2 dl di olio di oliva","4 spicchi di aglio","4 o 5 foglie di alloro","1 cucchiaio di prezzemolo tritato","sale q.b.","pepe q.b."],"steps":["Lavare e far sgrondare il prezzemolo e i pomidoro. Pelare e tritare – non finemente – le cipolle; pelare poi gli spicchi d'aglio e schiacciarli fra le dita.","Tagliare ogni pomodoro in due parti; stringere quindi delicatamente ogni metà fra le dita e scuotere – laddove si voglia privare i pomidoro dei semi e dell'acqua di vegetazione.","Se necessario – pomidoro troppo acquosi – disporli su un piano inclinato poggiandoli sulla parte piatta.","Tagliare in due parti ogni peperone: privarlo del torsolo, dei semi, delle costole biancastre interne; quindi lavarlo e farlo sgrondare in un colino; infine rompere o tagliare i peperoni in grossi pezzi.","Soffriggere a calore moderato l'aglio, fino a dorarlo lievemente; quindi toglierlo, aggiungere la cipolla e, sempre a fuoco dolce, attendere che sia morbida e trasparente.","Aumentare il calore e aggiungere i peperoni e cuocere, sempre a fuoco vivace, per cinque minuti, mescolando spesso. Aggiungere quindi i pomidoro spezzettati grossolanamente o ridotti in cubetti e l'alloro in foglie intere. Proseguire la cottura per altri quindici o venti minuti. Quando sarà in gran parte evaporata l'acqua prodotta dalle verdure e i peperoni cotti, aggiungere sale e pepe","Togliere le foglie di alloro","Servire"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPeperonata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Peperonata_e_polpette.jpg/960px-Peperonata_e_polpette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giacomo Milano","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Pesce spada arrostito","name":"Pesce spada arrostito","ingredients":["500 g di pescespada;","1 dl di olio extravergine d’oliva;","1 spicchio d’aglio;","succo di un limone;","prezzemolo;","origano;","sale."],"steps":["Preparare una salsina composta da olio, uno spicchio d’aglio finemente schiacciato, prezzemolo tritato, origano, il succo di un limone e sale.","Sbatterla e lasciarla riposare per circa un’ora.","Intanto pulire, lavare ed asciugare le fette di pesce spada.","Disporre una griglia con il pesce sulla brace, girandolo e spennellandolo di tanto in tanto con un filo d’olio fino a cottura completa.","Servire in un piatto di portata, dopo avervi versato sopra il salmoriglio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesce_spada_arrostito","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pesche Amelia","name":"Pesche Amelia","ingredients":["Pesche","Amaretti","Burro","Zucchero"],"steps":["Tagliare a metà pesche cotogne e snocciolare; asportare parte della polpa dalle pesche e tritare con degli amaretti.","Riempire le mezze pesche con l'impasto ottenuto e porre sopra di esse poco zucchero e un fiocchetto di burro, cuocere in forno a 180 gradi per un quarto d'ora.","Servire tiepide.","Categoria:Dolci Categoria:Frutta"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesche_Amelia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pesce spada alla palermitana","name":"Pesce spada alla palermitana","ingredients":["500 g di pescespada;","1 dl di olio extravergine d’oliva;","pan grattato;","prezzemolo;","sale."],"steps":["Uscire dal frigo mezzora prima della cottura il pesce spada.","Pulire, lavare, asciugare e salate le fette di pesce spada.","Dopo circa 20 minuti bagnare con l'olio uniformemente le fette e passatele nel pangrattato.","Disporrein una padella antiaderente bem calda le fette per circa tre minuti per lato, e in ogni caso fino a quando non saranno ben dorate.","Servitele semplicemente o con una salsina con olio, limone e prezzemolo.","Una variante in uso a Trapani è quella di aggiungere della farina di mandorle nel pangrattato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesce_spada_alla_palermitana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pennette con papaveri selvatici","name":"Pennette con papaveri selvatici","ingredients":["140 g pennette","un mazzetto verde di piantine di papavero di campo","ricotta stagionata q.b.","olio di mais q.b.","1 spicchio di aglio","sale q.b. (q.b. abbreviazione di \"quanto basta\")","un frammento di peperoncino piccolo","acqua q.b."],"steps":["Pulire e lavare le piantine di papavero che devono essere successivamente lessate in acqua leggermente salata.","Scolare e raffreddare la verdura, tritare con la mezzaluna le piantine cotte.","In un tegame antiaderente soffriggere aglio, olio e peperoncino, aggiungere il trito ed insaporire mescolando.","Cuocere le pennette in acqua bollente salata, scolare e condire nel tegame contenente le verdure calde.","Far saltare alla fiamma vivace. Impiattare e cospargere con ricotta grattugiata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPennette_con_papaveri_selvatici","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Penne peperoni e mascarpone","name":"Penne peperoni e mascarpone","ingredients":["250 gr. mascarpone","5 peperoni di grandezza media (Di cui 2/3 gialli)","1 cipolla di medie dimensioni ( oppure 2 scalongni)","prezzemolo fresco","1/2 bicchiere di olio extravergine di oliva","sale","pepe"],"steps":["Lavare i peperoni e tagliarli à la julienne per il senso della lunghezza maggiore per ottenere striscioline di circa 0,5 cm.","Sminuzzare finemente la cipolla o gli scalogni e in una padella antiaderente, precedentemente oliata, fare imbiondire la stessa/i.","Dopodiché aggiungere i peperoni, salare e pepare a piacere e cucinarli a pentola chiusa fino a cottura ultimata in modo che risultino molto ammorbiditi.","Aggiungere il mascarpone, un pizzico di sale e finire la cottura per altri 5-10 min.","Scolare la pasta nella pentola e far amalgamare il tutto.","Ultimare la ricetta con il prezzemolo tritato.","N.B.: In mancanza del mascarpone sostituirlo con la panna da cucina.","Penne peperoni e mascarpone"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPenne_peperoni_e_mascarpone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pipette al limone","name":"Pipette al limone","ingredients":["350 g di pipette","300 g di pomodorini ciliegini freschi","200 g di mozzarella","2-3 limoni","basilico fresco q.b.","sale e pepe","olio d'oliva q.b."],"steps":["Lavate e sminuzzate a dadini i pomodorini ciliegini","Fate la mozzarella a pezzetti simili ai dadini di pomodoro","Salate i pomodorini e pepateli","Unite i pomodorini e la mozzarella a dadini","Spremete il succo di 2 limoni nella mozzarella con i pomodori","Spezzate grossolanamente con i polpastrelli il basilico ed unitelo al resto degli ingredienti","Scolate le pipette, unitele al condimento e mescolate per bene, mantecando con dell'olio d'oliva extravergine il tutto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPipette_al_limone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pettole pugliesi","name":"Pettole pugliesi","ingredients":["1 kg di farina","400 g di patate lesse","1 lievito di birra","sale","zucchero semolato"],"steps":["Si versa la farina in una ciotola molto capiente, e si unisce la patata precedentemente lessata, sbucciata e passata, un pizzico di sale marino fino e il lievito di birra sciolto in un bicchiere di acqua tiepida.","Si impasta il tutto aggiungendo poco per volta l'acqua necessaria ad ottenere una pastella molto morbida.","Si lascia quindi lievitare la pasta per un'ora ponendo la ciotola in un luogo caldo e non ventilato.","Successivamente si riscalda l'olio che servirà per friggere le pettole.","Con l'aiuto di un cucchiaio, si prende una manciata di pasta dalla ciotola formando una pallottola, e la si getta nell'olio ben caldo: le Pettole si dovranno gonfiare immediatamente e dovranno friggere per pochi secondi, giusto il tempo di dorarsi, girandole sia da un lato che dall'altro.","Si lasciano quindi asciugare su carta assorbente prima di servirle ancora molto calde e di intingerle nello zucchero semolato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPettole_pugliesi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Pettole_Pugliesi.jpg/960px-Pettole_Pugliesi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Pitepalt","name":"Pitepalt","ingredients":["1kg patate crude","sale","farina integrale","farina normale","300g carne (maiale) in alternativa carne trita","1 cipolla","3l acqua + 1+½ cucchiai di sale"],"steps":["Tagliare la carne a strisce sottili (usando la carne trita ci si risparmia questo lavoro) salarla, peparla e fare delle piccole polpettine, in numero uguale ai pitepalt che si desidera fare.","Grattugiare le patate e la cipolla, avvolgerle in un telo e strizzarle in modo che esca tutto il liquido.","Mescolare le farine con le patate e la cipolla.","Fare delle \"palle\" grandi come una pallina da tennis e con il dito fare un incavo in ogni palla nel quale viene messa la polpettina di carne. Chiudere il buco e sigillarlo.","Portare l'acqua a ebollizione, aggiungere il sale e buttare i pitepalt nell'acqua badando che non si attacchino al fondo della pentola. Lasciar cuocere a fuoco lento per circa un'ora.","Condire con burro disciolto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPitepalt","country":"Sweden","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/0/09/Pitepalt.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fredrik Andersson","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pettole salentine","name":"Pettole salentine","ingredients":["1 kg di farina","30 - 35 grammi di lievito di birra","Sale","Olio di oliva"],"steps":["Impastare la farina con acqua e lievito fino ad ottenere un impasto molto morbido e lasciare a lievitare per 3-4 ore.","Lessare il cavolo tagliarlo in pezzi da 1-2 centimetri.","Quando la pasta è lievitata riscaldare l'olio in una pentola, quando l'olio è caldo prendere mezza manciata di pasta conferirgli una forma rotondeggiante e farla cadere nell'olio.","Una volta dorata raccoglierla e farla asciugare su carta assorbente.","Secondo i gusti si può prendere un pezzo di cavolo un cappero e/o un'acciuga e circondarli con la pasta da buttare nell'olio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPettole_salentine","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Pittule_cu_li_fiuri_ti_cucuzza.jpg/960px-Pittule_cu_li_fiuri_ti_cucuzza.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pizza con i fiori di zucca","name":"Pizza con i fiori di zucca","steps":["Una volta preparato l'impasto con acqua e farina lo si stende in una teglia.","I fiori di zucca si uniscono all'impasto interi.","L'unico condimento è l'olio e sale quanto basta.","Una volta cotta deve apparire croccante e di poco spessore, in quanto l'impasto bisogna di pochissimo lievito.","Pizza con i fiori di zucca"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPizza_con_i_fiori_di_zucca","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pezzetti di cavallo","name":"Pezzetti di cavallo","ingredients":["carne di cavallo","olio extravergine di oliva","salsa di pomodoro","cipolla","carote","sedano","prezzemolo","alloro","peperoncino","pepe in grani","sale"],"steps":["Prendete della carne di cavallo tagliata a pezzi non troppo piccoli e fatela rosolare in padella con un poco di cipolla finché non si insaporisce.","Aggiungete un litro di salsa di pomodoro per ogni chilo di carne, aggiungere carote, sedano, prezzemolo e due foglie di alloro, precedentemente fatti sudare nell'olio extravergine di oliva salentino, peperoncino piccante, sale e pepe e aggiungere acqua fino a ricoprire i pezzetti di carne.","La cottura deve avvenire a fuoco lentissimo in una pignatta di terracotta vicino al fuoco del camino per almeno tre ore.","Servitelo accompagnandolo con fette di pane casereccio abbrustolito sulla brace.","Pezzetti di cavallo Pezzetti di cavallo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPezzetti_di_cavallo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Pezzetti_di_cavallo_al_sugo_in_crosta_di_pane.jpg/960px-Pezzetti_di_cavallo_al_sugo_in_crosta_di_pane.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Superchilum","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Picchiante","name":"Picchiante","steps":["Dopo aver accuratamente pulito il picchiante, tagliarlo a pezzi di circa un centimetro.","Preparare un soffritto con olio, cipolla ed odori, e inserire il picchiante, sale e pepe.","Aggiungere lentamente pomodoro e vino bianco per circa 45 minuti.","Servire con la polenta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPicchiante","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pierogi","name":"Pierogi","ingredients":["350 g di farina,","1 uovo,","1 bicchiere di acqua tiepida,","sale quanto basta,","1 cucchiaino di olio di semi"],"steps":["Passare la farina dal setaccio in modo che prenda aria. Al centro del volume di farina versare l’acqua, l’uovo, sale e olio.","Lavorare l’impasto energicamente per circa 20 minuti. Rotolare l’impasto e tagliare dei cerchi con la superficie di una tazza. Mettere al centro il cucchiaino del ripieno, riunire i due bordi e chiudere aiutandosi con una forchetta. Mettere l’acqua a bollire, salarla e versare i pierogi.","Cuocere per circa 5 minuti, quando i pierogi salgono in superficie nell’acqua bollente lasciarli cuocere per altri 3 minuti, dopo di che scolare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPierogi","country":"Poland","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Ruskie.jpg/960px-Ruskie.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stako","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pignata di fave e cipolla cruda","name":"Pignata di fave e cipolla cruda","ingredients":["Ingredienti: 200g di fave secche","1 cipolla rossa","olio extravergine d'oliva novello","Aglio e origano (opzionali)","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Cuocere le fave nel recipiente in coccio, ancora fumanti","Servire con cipolla cruda rossa a fette sottili e olio.","Per una variante in questa ricetta unire alle fave cotte aglio tagliato fine ed origano"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPignata_di_fave_e_cipolla_cruda","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pesto rosso","name":"Pesto rosso","ingredients":["15 pinoli","1 o 2 spicchi d'aglio fresco","alcune foglie di basilico fresco","4 o 5 pomodorini secchi, ammorbiditi in acqua calda","4 o 5 pomodori maturi fresci","parmigiano grattugiato","olio extravergine d'oliva"],"steps":["Amalgamare gli ingredienti (escluso i pomodori e l'olio) e versare il tutto in un mortaio e pestare.","infine aggiungere il pomodoro e ripestare il tutto.","Aggiungere l'olio, salare e infine condire la pasta con questa salsa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPesto_rosso","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Tortellini_und_Pesto_Rosso.jpg/960px-Tortellini_und_Pesto_Rosso.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"sabotrax","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Pizza di mosto cotto","name":"Pizza di mosto cotto","steps":["Far bollire il mosto cotto con l’olio.","Quando raggiunge un bollore molto vivace versarlo sulla farina (suggerisco di farlo a più riprese, rimettendo sempre la pentola con l’olio e il mosto sul fuoco in modo che non smetta mai di bollire).","Lavorare con un cucchiaio di legno, aggiungendo man mano tutti gli ingredienti.","Continuare a lavorare l’impasto fino ad ottenere una massa della consistenza dell’impasto delle nevole o degli gnocchi.","Mettere l’impasto in una teglia da forno, dandogli una forma tonda e schiacciata, con uno spessore di 4 o 5 cm.","Sulla superficie fare dei solchi profondi circa ½ centimetro a scacchiera (ogni quadrato dovrà misurare circa 3 centimetri per lato).","Cuocere a forno molto caldo (200 gradi o poco più) fino a che non si forma una crosta scura (occorre circa un’ora).","Sfornare e avvolgere subito la teglia con 3 o 4 strofinacci e fare raffreddare così per alcune ore.","Per la cottura sotto il coppo (vedi sopra) è necessario aver acceso il fuoco da alcune ore perché la temperatura del camino sia molto calda e perché ci sia sempre tanta brace a disposizione.","Prima di preparare l'impasto si procederà a scaldare il luogo della cottura ponendo della brace viva sul pavimento della parte del camino in cui si metterà la teglia col coppo.","Una volta pronti con l'impasto si allontanerà la brace, si metterà la teglia nel camino, vi si porrà sopra il coppo, circondandolo e coprendolo di brace (fare attenzione però a non esagerare, altrimenti il dolce brucerà).","Il tempo di cottura è all'incirca quello che occorre col forno di casa.","Una volta cotto, togliere la teglia dal fuoco, avvolgerla in alcuni strofinacci e farla raffreddare così per alcune ore.","Pizza di mosto cotto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPizza_di_mosto_cotto","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pitta di patate","name":"Pitta di patate","steps":["Bollire le patate.","Pelarle e schiacciarle mentre sono ancora calde.","Preparare un soffritto di cipolle.","Aggiungere al soffritto tutti gli altri ingredienti del ripieno e continuare a cuocere.","In una ciotola mischiare le patate fredde e tutti gli altri ingredienti per l'impasto tranne il pangrattato.","Oleare una teglia.","Stendere metà impasto di patate nella teglia.","Versarci il ripieno.","Chiudere la focaccia con l'impasto rimanente facendo attenzione a far combaciare i bordi.","Ungere la superficie con olio.","Distribuire il pangrattato.","Scaldare il forno a 200°C.","Infornare e tenere fino alla doratura (circa 25')."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPitta_di_patate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Focaccia_patate_2d.jpg/960px-Focaccia_patate_2d.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florixc","licence":"CC0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pizzette di pasta sfoglia","name":"Pizzette di pasta sfoglia","ingredients":["Pasta sfoglia","Origanum","Mozzarella","Olive","Prosciutto in vaschetta a fette o a dadini","Würstel","Salsa di pomodoro con aggiunta di sale, olio di oliva e origano q.b."],"steps":["Accendere il forno a 180° gradi","Stendere la pasta sfoglia","Tagliarla a quadratini. Se i quadrati sono grandi possono essere richiusi a fagottino","Premere con il pollice nel mezzo","Aggiungere sugo (non troppo), mozzarella, oliva e würstel","Cuocere per 10-12 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPizzette_di_pasta_sfoglia","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/2/23/Pizzette_pasta_sfoglia.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Tek3327","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pizza lariana","name":"Pizza lariana","ingredients":["pasta per pizza 1 porzione","Pomodori passata","Mozzarella","2 missoltini del Lario","Serpillo","olio extravergine oliva del Lario"],"steps":["Mettere a bagno i missoltini per 4 ore per eliminare il sale, cuocerli poi a fuoco vivo, sulla piastra, al forno o grill, a piacimento per 3/5 minuti; togliere la testa, le pinne, la coda, la pelle, formare filetti privi di lische, mettere dell'olio del Lario ricoperto per almeno un giorno e più, in modo da far ammorbidire il pesce e insaporire l'olio.","Stendere pizza, pomodoro, mozzarella, filetti missoltini con relativo olio, cospargere di serpillo, infornare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPizza_lariana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Polpettone di melanzane","name":"Polpettone di melanzane","ingredients":["1 kg melanzane","½ kg patate","1 cipolla","2 uova","50 g formaggio grattugiato (ci vorrebbe la formaggella di S.Stefano d'Aveto stagionata ma va bene anche il grana o il pecorino)","pane grattugiato","maggiorana (od origano)","olio di oliva","sale"],"steps":["Tagliare le melanzane a dadolata e salarle abbondantemente per spurgarle.","Soffriggere la cipolla in olio di oliva e saltare le melanzane fino ad asciugarle (ridurle di circa la metà del volume iniziale) e farne purea.","Lessare al dente le patate, sbucciarle e farne purea.","Unire la purea di melanzane con quella di patate","Aggiungere le uova, il formaggio e la maggiorana","Salare quanto basta e amalgamare il tutto.","Ungere una teglia da forno e stendere il pangrattato sul fondo","Stendere la purea su tutta la superficie (spessore fra cm. 1 e cm. 4, a piacere) e rendere ruvida la superficie con una forchetta","Stendere un poco di pangrattato sulla superficie e ungere con un filo d'olio.","Cuocere in forno caldo (25-30 min. a 180° + 5 min. grill finale per la crosta)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpettone_di_melanzane","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Polpette_di_melanzane.jpg/960px-Polpette_di_melanzane.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gennaro Visciano from Torre del Greco (NA), Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Polenta taragna","name":"Polenta taragna","ingredients":["160 g farina gialla e nera","½ litro acqua","½ hg burro di pura panna","2 hg formaggio grasso (bitto)","un poco di sale"],"steps":["Preparare una normale polenta nel paiuolo.","15 minuti prima del termine cottura mettere il burro.","5 minuti prima del termine mettere il formaggio, farlo sciogliere e versare nella \"basla\"."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolenta_taragna","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Nani_che_cucinano_la_polenta_taragna_%28Enrico_Albrici%29.jpg/960px-Nani_che_cucinano_la_polenta_taragna_%28Enrico_Albrici%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blessed Goodtimes","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Plum cake","name":"Plum cake","ingredients":["125g di yogurt magro.","2 uova.","1 bustina di lievito in polvere.","1 bicchiere di olio di semi (vasetto dello yogurt).","3 bicchieri di farina.","1 vasetto di zucchero."],"steps":["Sbattere a frusta le uova con lo zucchero, aggiungere lo yogurt, l'olio, la farina e il lievito.","Ungere l'apposito stampo con del burro e cospargerlo di farina.","Mettere in forno caldo a 150° per 40 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPlum_cake","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Polpette del venerdì","name":"Polpette del venerdì","ingredients":["4 zucchine","3 uova","pan grattato","formaggio grana o formaggio pecorino","1 manciata di capperi","3 cucchiai d'olio extravergine d'oliva","prezzemolo","sale","pepe","3 spicchi d'aglio"],"steps":["Tagliare in due ciascuna zucchina per ottenerne delle barchette, che saranno poi attentamente svuotate del loro interno, avendo cura di mettere in un piatto tutto il ricavato, fino ad ottenere dei contenitori dalle pareti sottili.","Collocare poi i contenitori così ottenuti e, a parte, il contenuto delle coppe, sotto sale per una mezz'ora perché perdano l'asprigno.","Preparare, quindi, un impasto con il contenuto delle zucchine tagliato a piccoli pezzi, cui andranno aggiunti poi i vari ingredienti, cioè il pan grattato, i capperi, il formaggio, il pepe, il sale, l'olio d'oliva e l'aglio, e infine, le uova sbattute.","Riempire, infine, dell'impasto così ottenuto le varie barchette di zucchine, e mettere il tutto a cuocere a fuoco lento in una teglia, dopo averla riempita fino alla metà di acqua."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpette_del_venerd%C3%AC","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pomodori ripieni di riso","name":"Pomodori ripieni di riso","ingredients":["Passata di pomodoro","Riso originario, il più piccolo possibile","Pomodori maturi","Basilico"],"steps":["Tagliare i pomodori rossi maturi a metà, svuotarli e salarli. Poi per ogni mezzo pomodoro che si vuole fare calcolare una cucchiaiata di riso.","Tritare la polpa dei pomodori estratta e mischiarla con la passata di pomodoro in modo da ottenere un volume triplo a quello del riso. Salare e aggiungere abbondante olio e basilico.","Lasciare riposare il riso nella passata di pomodoro per alcune ore (il sugo del pomodoro deve essere sufficiente a fare sì che il riso la assorba).","Riempire i pomodori e lasciali in forno preriscaldato a 180° per 30 minuti circa (o comunque fino a che il riso non è cotto)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPomodori_ripieni_di_riso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pollo arrosto «co' lu pilotto»","name":"Pollo arrosto «co' lu pilotto»","steps":["Il pillotto serve per dorare uniformemente il pollo a pezzi cotto allo spiedo.","Si prenda un pezzo di lardo stagionato 10x4x1 cm circa, si avvolga con della carta paglia che sbordi almeno 5 cm sul lato più lungo.","Si infilsi quanto ottenuto con un forchettone e si dia fuoco alla carta tenendo in posizione verticale il parallelepipedo sopra la carne.","Attendere qualche istante ed il grasso sciolto formerà delle fiammelle incandescenti che andranno a rendere croccante la carne sottostante.","Pollo arrosto «co' lu pilotto»"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPollo_arrosto_%C2%ABco'_lu_pilotto%C2%BB","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Polpettine della sigula","name":"Polpettine della sigula","ingredients":["600 grammi di fesa di vitello, tagliata a fette piuttosto sottili (devono uscire tre/quattro involtini a persona)","50 grammi di prosciutto cotto","50 g di Parmigiano reggiano (invecchiamento medio 18-24 mesi) grattugiato","prezzemolo q. b.","sale e pepe, q. b.","30 gr. di burro.","1/2 bicchiere 50% vino bianco secco e 50% brodo vegetale","2 cucchiai di passata di pomodoro","1 o 2 cucchiai di latte"],"steps":["Preparare la farcia impastando il parmigiano grattugiato con il prezzemolo e il prosciutto cotto tritati, con l'aiuto di 1 o 2 cucchiai di latte.","Ricavare dalla fesa di vitello dei rettangolini c.a. cm. 7x10, eventualmente battendoli con un batticarne.","Mettere la farcia al centro del rettangolino di carne, arrotolare e piegare le estremità, ripetendo l'operazione per tutti i rettangolini di carne. Se l'operazione è ben fatta è possibile, con attenzione mettere l'involtino direttamente in padella, altrimenti passare uno spago da cucina sui lati lasciando un lembo libero in modo che si possa togliere facilmente a metà cottura.","Utilizzare una casseruola media (22-24 cm) e bassa, in modo che gli involtini riempiano tutto lo spazio lasciando scoperta una superficie minima della casseruola.","Far rosolare gli involtini nel burro a fuoco medio per 4-5 minuti sino a che la superficie esterna sia leggermente ambrata.","Versare la metà del vino bianco misto a brodo vegetale, usando la parte rimanente nel caso la preparazione asciuga troppo e aggiungere due cucchiai di passata di pomodoro.","Abbassare la fiamma al minimo e cuocere per un'altra mezz'ora. La cottura dolce mantiene la morbidezza della carne che altrimenti risulterebbe stopposa e dura.","Al termine della cottura, lasciare riposare per due minuti coperto e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpettine_della_sigula","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Polpettone di carne trita","name":"Polpettone di carne trita","steps":["Tagliate la mollica di pane a dadini e lasciatela ammollare nel latte","Lessate la carota ed i piselli (anche assieme) avendo cura di lasciarli molto al dente, e lasciateli raffreddare","Passate nella centrifuga per l'insalata carote e piselli in modo che si separi la maggiore quantita di acqua","Strizzate bene la mollica di pane sino a rimuovere la maggiore quantità di latte","Tritate il prosciutto cotto e grattugiate il parmigiano","Unite il prezzemolo e l'aglio tritati e continuate a mescolare","Aggiungete una quantità sufficiente di sale e tre/quattro macinate di pepe nero","Aggiungete le carote tagliate a dadini ed i piselli","Aggiungere la mollica di pane precedentemente preparata","Aggiungere la carne trita e impastare il composto con le mani","Aggiungere infine l'uovo continuando ad impastare sinché la preparazione risulti omogenea","Aggiungere eventualmente un po' di pan grattato (dosatelo con moderazione, se non avete rimosso in precedenza l'acqua e il pane in eccesso, non c'è quantità di pangrattato sufficiente a rimediare, il polpettone si sgretolerà ugualmente. Eventualmente aggiungere un altro uovo per compensare la maggiore quantità di pangrattato)","Prendere un foglio di alluminio o di pellicola trasparente e stendetevi del pangrattato","Modellare l'impasto e formare un cilindro di 8/10 centimetri di diametro, riponetelo sull'alluminio e cospargetelo di pangrattato su tutta la superficie","Chiudete il rotolo all'interno del foglio di alluminio formando un fagottino e facendo bene pressione in modo che risulti un cilindro simile ad un grosso cotechino","Lasciate riposare qualche minuto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpettone_di_carne_trita","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pizzoccheri","name":"Pizzoccheri","ingredients":["una confezione da 500 g di pizzoccheri:","333 g. (2/3 del totale) di farina di grano saraceno;","166 g. (1/3 del totale) di farina bianca;","Acqua;","400/500 g di verze tagliate a pezzi;","2 patate;","250 g di burro;","250 g di formaggio Casera stagionato;","250 g di formaggio Casera grasso;","4 spicchi d'aglio;","Salvia;","Pepe nero","Sale."],"steps":["Se volete fare anche la pasta dei pizzoccheri, mescolare la farina bianca e quella di grano saraceno, insieme al sale e a tanta acqua, per ottenere un impasto omogeneo;","Bollire in una pentola con abbondante acqua le verze e le patate, tagliate a dadini, per circa 5 minuti, salare e aggiungere la pasta dei pizzoccheri;","Soffriggere a parte l'aglio e la salvia nel burro;","Cuocere per altri 10 minuti circa, togliete dal fuoco e scolare;","Unire le verdure e i formaggi tagliati a dadini alla pasta e versateci sopra il burro aromatizzato;","Servire molto caldi, accompagnati da un buon vino valtellinese."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPizzoccheri","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Teglia_di_pizzoccheri_della_Valtellina.jpg/960px-Teglia_di_pizzoccheri_della_Valtellina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aplasia","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Pollo ripieno","name":"Pollo ripieno","ingredients":["1 pollo","100 g di burro","150 g di pangrattato","150 g di prosciutto cotto magro","2 cipolle tritate","3 pomodori pelati","3 patate","4 carote","1 peperone rosso","1 presa di timo/prezzemolo fresco","sale e pepe q.b.","50 cl di acqua"],"steps":["Lavare e asciugare un pollo disossato.","Mescolare 20 g di burro con sale e pepe e ungere il pollo.","Fondere il resto del burro e unirvi il pangrattato, le cipolle il peperone e le carote in juliana, una presa di timo, il prezzemolo tritato bene, sale e pepe e soffriggere.","Aggiungere al soffritto il prosciutto cotto tritato fino solo alcuni secondi.","Riempire il pollo con 2/3 del soffritto e tutto il prosciutto, e chiuderlo con filo da cucina.","Disporlo in una pirofila, coprirlo col resto del soffritto, i pomodori a pezzi e l'acqua calda.","Cuocere in forno caldo a 200 gradi per 30 minuti, unire patate e resto di carote e portare a cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPollo_ripieno","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pollo fritto","name":"Pollo fritto","ingredients":["8 cosce di pollo","3 cucchiai di olio d'oliva","Succo di limone","Prezzemolo tritato","Farina","2 uova","2 cucchiai di formaggio parmigiano grattugiato","5 cucchiai di pangrattato","Abbondante di olio per friggere"],"steps":["Mettere le cosce di pollo in una terrina e condirle con succo di limone, olio d'oliva, sale e pepe e prezzemolo tritato.","Lasciarle 2 ore nella marinata rivoltandole spesso.","Levare le cosce dalla marinata, asciugarle e infarinarle.","Passarle nelle uova sbattute e poi nel pangrattato mescolato al parmigiano.","Friggere le cosce impanate nell'olio bollente finché non saranno dorate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPollo_fritto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Pollo_Fritto_%28Italian_Fried_Chicken%29.jpg/960px-Pollo_Fritto_%28Italian_Fried_Chicken%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TheCulinaryGeek","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Pollo alla cacciatora","name":"Pollo alla cacciatora","ingredients":["3 polli novelli","2 cipolle","3 spicchi d'aglio","1 bicchiere di vino bianco","300 g di pomodori pelati","olio extravergine d'oliva","peperoncino piccante","sale"],"steps":["In un tegame fate un soffritto di cipolla e aglio, poi mettetevi a rosolare i polli tagliati in ottavi.","Bagnate con il vino; quando è evaporato versate i pelati aggiungendo, se il fondo è troppo asciutto, poca acqua calda.","Aggiustate di peperoncino e sale, e completate la cottura.","Pollo alla cacciatora"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPollo_alla_cacciatora","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Trapizzino_-_Pollo_alla_Cacciatora.jpg/960px-Trapizzino_-_Pollo_alla_Cacciatora.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Diego Zitelli","licence":"CC BY 3.0"},{"title":"it:Libro di cucina/Ricette/Polpette di tonno e ricotta","name":"Polpette di tonno e ricotta","steps":["Scaldare il forno a 180° prima di cominciare la preparazione.","In una ciotola sbattere le uova e amalgamare bene il tonno sgocciolato dal liquido di conserva con la ricotta.","Aggiungere un po' di sale e pepe, la scorza del limone, il basilico o il prezzemolo, il parmigiano e la metà del pane grattato.","Distribuire un filo d'olio d'oliva in una pirofila da forno.","Lavorare bene gli ingredienti e, aiutandosi con due cucchiai, formare delle piccole polpette da passare nell'altra metà del pangrattato.","Mettere in forno per 25-30 minuti e servire tiepide o fredde con il succo del limone ed una insalata verde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpette_di_tonno_e_ricotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pollo in umido","name":"Pollo in umido","ingredients":["un pollo eviscerato","1 cipolla","due barattoli di pomodori pelati.","quattro foglie di basilico","olio di oliva q.b.","sale q.b. (q.b. abbreviazione di \"quanto basta\")"],"steps":["Tagliare in pezzi il pollo pulito ed eviscerato. Salare ogni pezzo. Con sufficiente olio rosolare bene la carne in una pentola per preparazioni in umido, curando di girare le porzioni per non bruciarle.","Mettere nell' intingolo la cipolla affettata, soffriggere, insaporire il pollo e mescolare . Aggiungere i pelati passati e le foglie di basilico. Protrarre la cottura per un tempo complessivo di un'ora ed un quarto.","Servire la pietanza calda con pane fresco o polenta di mais."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPollo_in_umido","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Polenta","name":"Polenta","ingredients":["500g di farina di mais","2,75L di acqua","sale un cucchiaio"],"steps":["Portare ad ebollizione l'acqua salata in una apposita pentola antiaderente.","Versare a pioggia la farina e rimestare con una frusta.","Protrarre la cottura per quaranta minuti a fiamma bassa, continuando a rimestare con un cucchiaio di legno.","Versare la polenta su piatto da portata.Servire la preparazione calda o tiepida."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolenta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8d/Polenta_incassata1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"GastRomagna","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Polpette di soia","name":"Polpette di soia","ingredients":["½ litro di acqua calda","1 dado vegetale","1 tazza di granulare di soia","2 cucchiai di capperi","2 pomodori secchi","1 uovo","Sale e pepe qb","Pangrattato qb","Olio"],"steps":["Idratare il granulare ​​di soia nell’acqua calda con il dado vegetale sciolto per circa 15 minuti o fino a quando sarà gonfio. Scolare bene l'acqua in eccesso del granulare e lasciare raffreddare.","In un contenitore mettere il granulare di soia, i capperi e i pomodori secchi tritati, l’uovo, sale e pepe a piacere e mescolare bene aggiungendo gradualmente il pangrattato, fino al punto di modellare (attenzione a non metterne troppo, altrimenti le polpette dure potrebbero venire dure).","Modellare le polpette e mettelre su una teglia ricoperta da carta forno, mettere un filo d'olio sopra di ognuna e portare al forno, preriscaldato a 200 °C fino a doratura. Servirle ancora calde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPolpette_di_soia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Quiche Lorraine","name":"Quiche Lorraine","ingredients":["pasta brisée","1 bicchiere latte fresco intero","panna fresca (la panna italiana essendo diversa da quella francese e questa essendo difficilmente reperibile nei negozi, si può, per ottenere un risultato molto simile a quello della ricetta francese, utilizzare esclusivamente questa con una minima aggiunta di latte fresco intero)","1 uovo","1 fetta alta un centimetro di pancetta affumicata tagliata a dadini","sale","pepe preferibilmente bianco.","se piace, Emmentaler grattugiato (la ricetta originale francese non lo prevede)"],"steps":["Stendere la pasta frolla in un tegame precedentemente imburrato.","In un scodella a parte versare la panna ed il latte, mescolare e sbattervi l'uovo dentro, sale e pepe.","Versare il composto ottenuto sulla pasta frolla, distribuire i dadini di pancetta, infine cospargere di formaggio.","Infornare per venti minuti circa (controllare a secondo del tipo di forno utilizzato). Il tortino deve essere dorato e gratinato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FQuiche_Lorraine","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Prussiane","name":"Prussiane","ingredients":["100 g zucchero in polvere","1 confezione da 250gr di pasta sfoglia fresca (banco frigo nei supermercati)"],"steps":["Acquistare una confezione di pasta sfoglia pronta da frigo (fresca e non congelata) da circa 250gr","Accendere il forno in modo da regolarlo intorno ai 150/180°, fuoco medio/basso nel caso di una cucina a gas, avendo cura di sfilarne via la piastra piana che servirà per disporre i dolcetti, se la piastra non fosse disponibile potete usare un ruoto largo con il bordo basso, ma va bene anche uno con il bordo alto, che però renderà più complesse le manovre.","Srotolare il contenuto, avendo cura di non romperlo e senza separarlo dal foglio bianco, che è una ottima crta da forno che utilizzeremo per non far attaccare le prussiane durante la cottura","Cospargere di zucchero il lato di pasta che avete davanti, battendo con le mani per fare aderire bene lo zucchero alla superficie. La quantità di zucchero dovrebbe essere non eccessiva, come una spolverata. Le dosi potranno variare in funzione della golosità di ciascuno.","Staccare delicatamente il foglio di pasta dalla carta da forno e ribaltarla in modo da avere la faccia senza zucchero pronta per una nuova spolverata di zucchero, ripetendola anche da questo lato senza dimenticare di battere un po' con le mani per fare aderire bene lo zucchero","Arrotolare la pasta fino al centro, da un lato, e arrotalate l'altra metà ancora verso il centro. Il risultato dovrà essere quello di avere due cilindri avvolti l'uno verso l'altro, uniti al centro.","Tagliare con un coltello tante fettine da questo doppio rotolo, in modo da avere tanti piccoli biscotti con la forma di due spirali contrapposte. L'operazione è molto semplice, più da realizzare che da descrivere.","Cospargere le doppie spirali ancora di zucchero, sempre in quantità non eccessiva ma accertandovi di darvi qualche colpetto per far penetrare i granelli di zucchero nella pasta, senza abbondare.","Stendere il foglio di carta da forno sulla piastra o sul fondo del ruoto, avendo cura di ripulirla dai residui di zucchero.","Adagiare le doppie spirali sulla piastra ricoperta dalla carta, avendo cura di distanziarle tra loro di almeno un centimetro.","Infornare le prussiane e lasciarle cuocere per circa 10/15 minuti, accertandovi che non brucino sul lato inferiore, dove lo zucchero si caramellerà durante la crescita.","Girare le prussiane dal lato opposto, avendo cura di non bruciarsi, utilizzando preferibilmente una paletta e non una forchetta o altro che ne possa danneggiare la caratteristica forma, facendo cuocere per altri 10/15 minuti.","Servire le prussiane ben calde, nel caso accompagnate da un buon the non zuccherato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPrussiane","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Purciddùzzi","name":"Purciddùzzi","ingredients":["1 kg di farina","40 g di lievito di birra","2 dl di olio di oliva","2 bicchierini di anice o alcool","spremuta di un'arancia","buccia di un limone","vino cotto o miele o sciroppo di fichi","cannella dolce","zucchero a velo","confettini colorati"],"steps":["Si unisce la farina con il lievito di birra sciolto in un bicchiere di acqua","Si uniscono 2 decilitri di olio di oliva caldo (non bollente), l'alccol o l'anice ed un pizzico di sale marino fino, e si impasta il tutto fino ad ottenere una pasta elastica.","Si lascia quindi lievitare la pasta per almeno tre ore al coperto, per poi re-impastare nuovamente.","Successivamente si riscalda l'olio che servirà per friggere \"lli purciddùzzi\".","Si divide e si lavora la pasta fino ad ottenere delle forme allungate tipo grissino di 1 centimetro di diametro.","Da questa si ricavano degli spezzoni rotondeggianti di un centimetro.","Si lasciano riposare per qualche ora, nel frattempo si fa scaldare il vino cotto o se si preferisce il miele o lo sciroppo di fichi (se si usa il miele mille fiori o di acacia oltre alla buccia del limone si può mettere anche una stecca di cannella dolce - il miele deve bollire piano senza fare schiuma)","Si friggono le palline nell'olio ben caldo, mettendole a scolare su carta assorbente per eliminare l'unto in eccesso, quindi si gettano nel preparato del punto 10.","Una volta impregnatesi per bene, si sistemano a piramide su un piatto e si spolverano con cannella in polvere, zucchero a velo o confettini colorati (ci si può mettere anche del cioccolato in scaglie, dei pinoli)"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPurcidd%C3%B9zzi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Purciddhruzzu.jpg/960px-Purciddhruzzu.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"I, Calcagnile Floriano, Florixc or User:Florixc https://www.flickr.com/photos/florixc/","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Pretzel","name":"Pretzel","ingredients":["1 busta di lievito in polvere","1 cucchiaino di sale","1 cucchiaio di zucchero","4 tazze di farina","1 grosso uovo sbattuto","sale grosso q.b.","acqua calda","bicarbonato"],"steps":["Sciogliere il lievito in acqua calda.","Aggiungere sale e zucchero ed incorporare la farina lavorando l´impasto per circa 8/10 minuti evitando la formazione di grumi.","Coprire con un panno tiepido e lasciare lievitare; dopodiché procedere alla stesura dell´impasto.","Tagliare la pasta in piccoli pezzi e farne dei rotoli lunghi.","Incrociare i rotoli ottenendo la tipica forma a nodo allentato dei pretzels, posarli su un foglio di carta da forno unto.","Spennellare i pretzel con l´uovo e cospargere con il sale grosso.","Lasciare lievitare ulteriormente finché non raddoppiano di volume.","Prima di infornarli vanno lessati circa 50 secondi in acqua calda e bicarbonato e asciugati su un panno.","Infornare a 220 °C per una decina di minuti o fino a doratura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPretzel","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Marco_Pitteri_-_A_girl_wearing_a_close-fitting_cap_holding_a_pretzel_in_her_right_hand%2C_1872%2C0113.16.jpg/960px-Marco_Pitteri_-_A_girl_wearing_a_close-fitting_cap_holding_a_pretzel_in_her_right_hand%2C_1872%2C0113.16.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giovanni Battista Piazzetta","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Prescinsôea","name":"Prescinsôea","ingredients":["2 lt. di latte fresco intero","5 g. di caglio"],"steps":["Nel caso si abbia la fortuna di disporre del latte appena munto, è necessario lasciarlo riposare per almeno 48 ore.","Se, come più probabile, è latte intero confezionato basta lasciarlo fuori dal frigorifero finché non arriva a temperatura ambiente.","A questo punto, si prende mezzo litro di questo latte e lo si porta ad una temperatura tra 40° e 50 °C, si aggiunge il caglio e lo si fa sciogliere per bene, in modo che non formi grumi.","Attenzione, la temperatura è molto importante, procuratevi un termometro per controllarla continuamente durante tutto il processo di miscelazione del caglio nel latte.","Poi si aggiunge la miscela al restante latte e si lascia il tutto riposare per 4 ore.","La prescinsôea è pronta quando sarà separata dal siero e avrà la consistenza di una ricotta compatta, che si può tagliare a fette."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPrescins%C3%B4ea","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Quinoa","name":"Quinoa","ingredients":["100 g di quinoa","1 cipolla piccola","1 spicchio d'aglio","1 gambo di sedano","3 carote","1/2 cavolfiore (in inverno)","oppure 2 zucchine (in estate)","2-3 patate","4 pomodori piccoli o pelati","100 g di fagioli/ceci (cotti in precedenza)","qualche pezzo di zucca (se si vuole)","1 seme di cardamomo","1-2 chiodi di garofano","sale, pepe nero (o peperoncino)"],"steps":["Mettere in una pentola un po' d'olio d'oliva e soffriggervi l'aglio e la cipolla tritati.","Tagliare tutta la verdura a dadini non troppo piccoli ed aggiungerli man mano al soffritto.","Salare e pepare. Lasciare cuocere 20 minuti ed aggiungere il cardamomo ed i chiodi di garofano.","Completare la cottura delle verdure, aggiungendo acqua per mantenere il minestrone liquido.","Aggiungere la quinoa ben lavata e cuocere ancora per circa un quarto d'ora, finché i grani si aprono.","Condire con un filo d'olio extra vergine d'oliva o aggiungere formaggio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FQuinoa","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/Quinoa_crab_fishballs_%2823222646225%29.jpg/960px-Quinoa_crab_fishballs_%2823222646225%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Purea di patate","name":"Purea di patate","ingredients":["1 Kg. di patate a pasta gialla","due cucchiai di olio extra vergine della riviera ligure (deve essere molto leggero)","3/4 di litro di latte intero","1 cucchiaino raso di sale grosso","un pizzico di noce moscata e pepe bianco"],"steps":["Lessare le patate per c.a. 30-40 minuti (dipende dalla dimensione delle patate) in acqua bollente (per evitare shock termici è bene partire con acqua tiepida o fredda)","Sbucciare le patate bollenti (aiutarsi con dei guanti o con uno strofinaccio) e passarle man mano con uno schiacciapatate (usare la trafila piccola) formando una purea.","In una casseruola media mettere l'olio e scaldare leggermente (max 70-80 gradi, per armonizzarlo con le patate, da non far friggere assolutamente)","Mettere quindi la purea di patate e mescolare con un cucchiaio di legno finché il composto non fa una palla.","Abbassare la fiamma al minimo","Aggiungere poco latte, prima sul fondo per fargli prendere la temperatura e poi mescolando con un po' di energia","aggiungere ancora latte poco a poco fino a che la densità della purea non tende al liquido, lasciare un bicchiere di latte da parte per regolare man mano la densità.","Continuare fino ad esaurimento del latte e/o fino ad un inizio di bollitura della purea","Aggiungere il sale e controllare la sapidità","Terminare la cottura quando il composto avrà incorporato abbastanza aria da dare un tipico suono sordo mescolando con il cucchiaio di legno.","Servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPurea_di_patate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Puttanaio","name":"Puttanaio","ingredients":["800 g di pomodori maturi","800 g di peperoni verdi","3 patate","3 melanzane","2 carote","2 gambi di sedano","2 zucchine","rosmarino","3 spicchi d'aglio","3 cipolle","basilico","timo","prezzemolo","olio extravergine d'oliva","sale"],"steps":["Soffriggete in olio abbondante il rosmarino e l'aglio tritati, le cipolle affettate.","Aggiungete tutte le verdure in pezzi (tranne i pomodori), fatele insaporire, poi unite i pomodori e salate.","Portare a cottura.","Poco prima di togliere dal fuoco rinverdite con le erbe sforbiciate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPuttanaio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Purea di fave","name":"Purea di fave","ingredients":["1 kg di fave secche non decorticate","3 pomodori ramati (opzionale)","1 cipolla (opzionale)","sale q.b."],"steps":["Mettere in ammollo le fave di Carpino per 12 ore","Dopo averle scolate asportare con la punta di un coltello il nasello (parte nera).","Mettere le fave in un pentola di acciaio o di terracotta e ricoprirle di acqua.","Aggiungere se lo si desidera, i pomodori e la cipolla a pezzettoni grandi.","Far cucinare a fuoco lento per 90-120 minuti.","Dieci minuti prima della cottura si aggiunge il sale q.b. . Evitare che le fave durante la cottura rimangano fuori dal livello dell’acqua.","Porre in un piatto fondo del pane raffermo o crostini di pane quindi aggiungere le fave cotte con la purea creatasi durante la cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPurea_di_fave","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Punch coco","name":"Punch coco","ingredients":["1/2 rum","1/2 latte di cocco","vaniglia","noce moscata","zenzero","cannella","zucchero","succo di limone","latte concentrato"],"steps":["Versare tutti gli ingredienti in un recipiente, mescolare fino allo scioglimento dello zucchero.","Lasciare riposare una notte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPunch_coco","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Poperato","name":"Poperato","ingredients":["1 kg di farina","300 gr di zucchero","Corteccia e succo di un'arancia","1 cubetto lievito di birra","1 cucchiaio e mezzo tra chiodi di garofano tritati, cannella, pepe nero","100 gr di olio extra vergine d’oliva","vino bianco x finire l’impasto (quanto basta)","cacao o cioccolato (quanto basta)"],"steps":["Il poperato, dolce tipico di Monte Sant'Angelo (provincia di Foggia) prevede un procedimento per la sua preparazione piuttosto semplice.","Iniziara con l'amalgamare gli ingredienti sopra elencati fino ad ottenere un impasto omogeneo (occorre precisare che agli ingredienti sopra descritti in alternativa al cacao è possibile aggiungere scaglie di cioccolato).","Dopo ciò formare una ciambella o piu’ rotonda alta 3 o 4 centmetri di una lunghezza di circa 6o centimetri, occorre intervallare il tarallo con dei tagli (che non recidano però l'impasto).","Infornare a 180C° x 20 min ca.","Categoria:Ricette di Monte Sant'Angelo Poperato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPoperato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Quiche ai gamberi","name":"Quiche ai gamberi","ingredients":["3 uova","250 g di ricotta","200 g di gamberi sgusciati","mezzo peperone rosso","100 g di formaggio grattugiato","2 pizzichi di pepe nero","75 g di burro","150 g di farina","4 dl di panna da cucina"],"steps":["Mescolare il burro spezzettato insieme alla farina. Aggiungere la panna e lavorare la pasta così ottenuta.","Foderare la pasta in una teglia da forno.","Far riposare la base di pasta in frigo per 30 min e preriscaldare il forno a 200 °C.","Forare la pasta con una forchetta e metterla in forno a media altezza per 10 min.","Mescolare le uova dopo averle sbattute con la ricotta, il pepe, il burro, il formaggio grattugiato, i gamberi e il peperone tagliato a dadini.","Versare la guarnizioni appena ottenuta sulla pasta e infornare nuovamente per 25 min o finché la superficie della quiche non sarà dorata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FQuiche_ai_gamberi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Quibebe vegano di manioca","name":"Quibebe vegano di manioca","ingredients":["600 gr di manioca","600 ml di acqua","1/2 tazza di proteine ​​di soia scura, di medie dimensioni (se lo volete più ricco, aggiungere un po' di più di proteine ​​di soia)","2 agli tritati","1 cubetto di brodo vegetale","olio d'oliva","sale qb","peperoncino (facoltativo)","prezzemolo (facoltativo)"],"steps":["Lavare la manioca, sbucciare, tagliare a pezzetti e mettere da parte.","Se si desidera, mettere sopra il prezzemolo tritato prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FQuibebe_vegano_di_manioca","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Propato della zita","name":"Propato della zita","ingredients":["Farina 00: 350 g","Zucchero semolato: 150 g","Scorza di limone: ½ limone","Uovo grande: 1","Vanillina: ½ bustina","Lievito per dolci: ½ bustina (meno un pizzico)","Olio extravergine di oliva: 20 ml","Cannella in polvere: ¼ di cucchiaio colmo","Vino bianco secco: 50 m."],"steps":["Sciroppo al vino → Bollire il vino bianco con mezzo limone e zucchero per 5 minuti, poi far raffreddare.","Montare l’uovo e lo zucchero → Sbattere l’uovo con lo zucchero fino a ottenere un composto chiaro e soffice.","Impasto → Aggiungere farina, olio, vanillina, cannella, scorza di limone e lievito, mescolando con il vino zuccherato freddo.","Lavorazione a Mano → Trasferire l’impasto su una spianatoia infarinata e lavorarlo fino a ottenere una consistenza liscia.","Formatura dei Propati → Dividere l’impasto in 4 porzioni, formare dei cilindri e chiuderli a ciambella. Disporli su una teglia infarinata.","Cottura → Infornare a 200°C per 15 minuti, poi abbassare a 180°C e cuocere per altri 15 minuti fino a doratura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FPropato_della_zita","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ricotta allo zafferano","name":"Ricotta allo zafferano","ingredients":["600 g ricotta di pecora","zafferano","zucchero q.b.","vino passito q.b."],"steps":["Amalgamare bene la ricotta e lo zafferano, unendo pochissimo zucchero e tre cucchiani di vino passito.","Da sistemare in coppa, servendo come dessert, accompagnato con un bicchiere di vino passito.","Ricotta alla zafferano"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRicotta_allo_zafferano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ribollita","name":"Ribollita","ingredients":["300 gr di fagioli toscanelli o borlotti (sono comunemente usati anche i cannellini)","500 gr di cavolo nero","200gr di cavolo verza","2 patate","2 carote (non usate in alcune varianti)","2 zucchine (come sopra)","2 costole di sedano (come sopra)","2 pomodori pelati","1 porro (come sopra)","1 mazzetto di bietola","1 cipolla","250 gr di pane toscano (senza sale) di almeno 1 giorno prima","olio extravergine d'oliva","sale e pepe"],"steps":["Dopo aver messo a bagno i fagioli per circa 8 ore, lessateli in due litri di acqua.","Pulite, sbucciate e tagliate grossolanamente le verdure e la cipolla a fettine.","Rosolate in olio le verdure con la cipolla, fate appassire a fuoco lento per circa 10 minuti, aggiungete quindi l'acqua di cottura dei fagioli e la metà degli stessi.","Passate l'altra metà al setaccio e uniteli agli altri ingredienti in cottura.","Aggiungere adesso i pomodori. Regolate di sale, aggiungete un pizzico di pepe e cuocete a fuoco lento per circa 2 ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRibollita","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Ribollita_toscana.JPG/960px-Ribollita_toscana.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ithunn","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Ragù bolognese","name":"Ragù bolognese","ingredients":["300 g di polpa di manzo (la cartella che è la parte che divide i polmoni dalle costole)","100 g di pancetta di maiale dolce","un bicchiere di brodo di carne","5 cucchiai di salsa di pomodoro (triplo o doppio concentrato)","1 cipolla, 1 carota gialla ed 1 costa di sedano, (50 g l'uno, interi)","un cucchiaio di panna da affioramento"],"steps":["Far soffriggere il trito di pancetta e verdure; aggiungere poi la carne di manzo tritata e, dopo una abbondante rosolatura, versare mezzo bicchiere di vino rosso (sangiovese) secco.","Ad evaporazione del vino terminata aggiungere la salsa di pomodoro, sale e pepe a piacere, un bicchiere di brodo di carne e continuare la cottura a fuoco basso per un paio d'ore, aggiungendo la panna.","Variante moderna: sostituire cartella e pancetta con carne di manzo più magra e di maiale (ad esempio salsiccia fresca), la panna con un paio di cucchiai di latte e soffrigendo carne e verdure in due cucchiai di olio extravergine di oliva."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRag%C3%B9_bolognese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Tagliatelle_rag%C3%B9_bolognese_01.jpg/960px-Tagliatelle_rag%C3%B9_bolognese_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://www.flickr.com/photos/wordridden/","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Riso al latte","name":"Riso al latte","ingredients":["½ litro di latte","80 grammi di riso originale","½ bustina di vanillina","2-3 cucchiai di zucchero","scorza di un limone"],"steps":["Fate scaldare il latte con la vanillina, lo zucchero e la scorza di limone.","Quando bolle abbassate la fiamma al minimo e buttate dentro il riso (non cotto in precedenza), il latte deve sobbollire, andando il più lentamente possibile, mescolate molto poco, a bassa temperatura il riso non si attaccherà, evitate principalmente che faccia grumi o che si formi la pellicola sul latte.","Dopo che il latte si sarà consumato, ci dovrebbe impiegare mezz'ora di tempo, (non meno di venti minuti in ogni caso), versate il preparato in un recipiente, lasciatelo raffreddare e poi mettetelo nel frigorifero.","Servite freddo e mescolate prima di portare in tavola."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso_al_latte","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rigatoni provola e speck","name":"Rigatoni provola e speck","ingredients":["150 g speck","1 cipolla piccola","300 grammi di provola affumicata asciutta","filetti di pomodoro q.b. per dare colore","basilico","poco sale","panna o latte"],"steps":["Tagliare la cipolla e lo speck a fettine sottili","Far cuocere in una padella grande a fuoco mediobasso con olio vergine d'oliva mescolando di tanto in tanto","Aggiungere i filetti di pomodoro e poi la panna o il latte per una ricetta più leggera, q.b. per avere una salsina morbida","tagliare la provola a pezzettini e preparare il basilico fresco","Cuocere 6/7 etti di pasta molto al dente","Scolare bene, versare la pasta nella padella e far amalgamare a fuoco vivace","Spegnere il fuoco e aggiungere la provola e il basilico mescolando con paletta di legno","Servire direttamente dalla padella o tegame","Aggiungere parmigiano a piacere"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRigatoni_provola_e_speck","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risi e bisi","name":"Risi e bisi","ingredients":["300gr di riso Vialone per risotti","300gr di piselli","1/2 cipolla bianca media","1l di brodo di carne o di dado (esclusi i volatili) Il brodo più adatto è un brodo vegetale fatto con verdure (sedano,carota e cipolla ) e le bucce dei baccelli dei \"bisi\" mai e poi mai dado !!!!!","40gr di burro","40gr di grana grattugiato","Olio extravergine di oliva","Sale e pepe"],"steps":["Si prepara a parte l'acqua o il brodo caldi in modo che sia sempre pronto per un'eventuale aggiunta, senza che la cottura si interrompa.","Si fa appassire per qualche minuto a fuoco medio una cipolla bianca tritata finemente in due cucchiai d'olio extravergine di oliva.","Si aggiungono i piselli e si lasciano cuocere a fuoco medio senza sale.","Si schiaccia nella casseruola almeno un terzo dei piselli cotti.","Si aggiunge il riso e lo si fa tostare velocemente.","Una volta tostato il riso, si aggiunge il brodo caldo, in quantità tale da coprire il riso e un bel pizzico di sale grosso.","Si rimescola e si lascia andare a fuoco lento, ma facendo attenzione che non cessi il bollore.","Ogni due minuti si rimescola, si controlla il livello del liquido e se ne aggiunge di caldo. Il risultato finale (fine cottura secondo le indicazioni sulla confezione di riso) deve avere una consistenza più morbida dei comuni risotti, infatti i risi e bisi vanno consumati all'onda.","Per ultimo si aggiungono il burro e il grana, si aggiusta di sale, si mescola e si incoperchia a fuoco spento per lasciar mantecare almeno due minuti.","Si mescola ancora e si serve in piatti fondi spolverato di pepe nero o bianco con un cucchiaino di olio extravergine di oliva al centro del piatto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisi_e_bisi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/Risi_e_bisi.JPG/960px-Risi_e_bisi.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ilaria22","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Ragù di cavallo","name":"Ragù di cavallo","ingredients":["150 g di polpa di manzo (la cartella che è una parte della pancia)","150 g di carne di cavallo tritata","150 g di pancetta di maiale dolce","mezzo bicchiere di vino rosso secco","un bicchiere di brodo di carne","5 cucchiai di salsa di pomodoro","1 cipolla, 1 carota ed 1 costa di sedano, (50 g l'uno, tritati)","Formaggio pecorino"],"steps":["Far soffriggere il trito di pancetta e verdure in olio di oliva","Aggiungere poi la carne di manzo e di cavallo e, dopo una abbondante rosolatura, versare mezzo bicchiere di vino.","Ad evaporazione del vino terminata aggiungere la salsa di pomodoro, sale e pepe a piacere, un bicchiere di brodo di carne e continuare la cottura a fuoco basso per un paio d'ore.","Aggiungere il pecorino"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRag%C3%B9_di_cavallo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Riso cantonese","name":"Riso cantonese","ingredients":["400 g di riso a grana lunga bollito in acqua salata","2 uova","200 g di pisellini bolliti in acqua salata","100 g prosciutto cotto tagliato a dadini","1 cucchiaino di salsa di soia","4 cucchiai olio","1 cipolla tritata finemente","sale"],"steps":["Strapazzare le due uova salandole leggermente e metterle da parte.","Lessare il riso.","Mettere due cucchiai di olio nella padella e far rosolare la cipolla tritata assieme ai dadini di prosciutto.","Quando assume colorazione dorata, mettere la soia, il riso, i piselli (usare piselli surgelati oppure quelli in scatola) e le uova divise a straccettini.","Mescolare bene il tutto a fuoco vivace.","Tutto pronto! Servire!"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso_cantonese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ribollita senese","name":"Ribollita senese","ingredients":["3 carote","3 zucchine","½ verza media","10 foglie circa di cavolo nero (se c’è)","1 mazzo di bietola","1 mazzo di spinaci","5 patate medie","1 costa di sedano","1 cipolla grossa","3 pomodori maturi sbucciati di medie dimensioni","2 scatole di fagioli cannellini","1 scatola di fagioli borlotti","1 rametto di timo o pepolino","1 dado","4 etti di pane raffermo casalingo"],"steps":["Prima di tutto bollire due delle 5 patate","Tagliare tutto il resto a pezzettini molto piccoli o a striscioline, creando un mucchietto per ingrediente.","Mettere una buona quantità di olio sul fondo della pentola (va bene quella a pressione, aperta nel primo trattamento) e rosolare la cipolla. Quando è bionda, aggiunge un ingrediente per volta, nell’ordine, sedano, carota, verza, zucchine e le tre patate crude. Per evitare che le patate si attacchino sul fondo aggiungere il pomodoro a pezzettini.","Aggiungere il cavolo nero, bietole e spinaci. Lasciare “stufare” un pochino il tutto e aggiungere una scatola di cannellini e quella di borlotti (lavati sotto acqua corrente).","Aggiungere acqua fino a coprire a malapena il tutto (bisogna tenere conto del fatto che le verdure buttano acqua in cottura). È possibile aggiungere anche un dado.","All’ultimo tritare al passaverdura le due patate bollite e la scatola avanzata di cannellini e unirle al tutto, così da ottenere quell’aspetto cremoso che deve avere la ribollita.","Come ultimo ingrediente aggiungere il timo o il pepolino e sale quanto basta.","Poi chiudi la pentola a pressione e calcolare venti minuti dallo sbuffo.","Mentre la ribollita cuoce tagliare il pane a fettine molto sottili e, a cottura ultimata, mettere in una pentola prima uno strato di fettine di pane a coprire il fondo, poi uno strato di minestra della minestra, poi un altro strato di pane e così via fino in fondo. Tieni conto che il pane assorbe e la ribollita non deve venire troppo asciutta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRibollita_senese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rane al limone","name":"Rane al limone","ingredients":["800 g di rane (500 se già pulite)","1 bicchiere di vino bianco secco","2 spicchi d'aglio","1 manciata di prezzemolo tritato","2 limoni","1 noce di burro","sale q.b."],"steps":["Pulire le rane (tagliare la testa, spellarle, eviscerarle), lavarle in acqua corrente e asciugarle con un canovaccio.","Mondare gli spicchi d'aglio togliendo il germoglio centrale e tritarli finemente.","Soffriggere delicatamente l'aglio senza farlo imbiondire.","Alzare la fiamma e, a burro schiumente, soffriggere rapidamente le rane.","Salare e bagnare con il vino bianco.","Abbassare il fuoco e cuocere coperto per 15 minuti.","Bagnare con il succo dei 2 limoni.","Scoprire e fare restringere a fuoco vivace.","A fine cottura, introdurre il prezzemolo, spegnere il fuoco e far riposare coperto per 10 minuti.","Servire con polenta o risotto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRane_al_limone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Redang Daging","name":"Redang Daging","ingredients":["500 g carne magra di manzo, tagliata a cubetti o striscioline.","250 ml. latte di cocco","350 ml. acqua","2 cm di galanga, pelato e pestato.","1 stelo di citronella, pelato e pestato.","1 cucchiaio da the di zucchero.","1 foglia di curcuma.","sale e pepe."],"steps":["Salare e pepare la carne, farla riposare per mezz' ora.","In una pentola mescolare assieme il latte di cocco e tutti gli ingredienti della pasta di spezie. Mettere sul fuoco e portare gentilmente ad ebollizione.","Aggiungere la carne e far bollire per 10 minuti.Mettere la citronella e la foglia di curcuma sbriciolata. Ridurre la fiamma e far cuocere aggiungendo acqua fino a che la carne risulta tenera e di un bel colore marrone scuro (anche 1 ora di cottura). Quando l' olio di cocco tende a separarsi rimuovere dal fuoco. Togliere la citronella e la curcuma.","Servire con riso bianco bollito, pane o riso pressato (ketupat)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRedang_Daging","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ratatouille","name":"Ratatouille","ingredients":["peperoni (possibilmente di colori diversi)","cipolle (meglio se rosse)","zucchine","melanzane (del tipo privo di semi)","aglio","basilico (foglioline)","polpa di pomodoro o pomodori pelati (opzionale)","pepe (opzionale)","capperi (opzionale)","sale da cucina","olio di oliva","vino bianco secco"],"steps":["Dati i tempi diversi di cottura, specialmente fra i peperoni (che richiedono il tempo maggiore, in quanto a fine cottura non devono più essere croccanti ma appena afflosciati) e le melanzane (il cui tempo di cottura deve essere tale da evitare che si disfino), si dovrebbe procedere a cuocere separatamente peperoni (con le cipolle), zucchine e melanzane per poi mescolare e portare in tavola.","Porre in padella (ma meglio in una terrina pirofila che consente una cottura più lenta e graduale e può eventualmente essere portata direttamente in tavola a cottura ultimata) abbondante olio di oliva e qualche spicchio di aglio intero mondato della pellicina e schiacciato.","Appena l’aglio imbiondisce deve essere tolto e si aggiungono i pezzi di peperone (la buccia a contatto con il fondo della padella) in modo da formare un letto, sul quale si adagiano le rondelle di cipolla (in quantitativo tale da non coprire completamente i peperoni).","Giunto il momento, aggiungere le zucchine a rondelle e successivamente le melanzane a tocchi.","Se si decide di utilizzare la polpa di pomodoro (od i pelati), questa va aggiunta con le melanzane ma in quantità tale che il gusto del pomodoro non mascheri completamente quello delle altre verdure.","Salare con sale grosso da cucina e rimestare il tutto.","Proseguire la cottura fino al termine, aggiustare eventualmente la salatura con sale fino, mescolare aggiungendo, se gradito, un po’ di pepe macinato, guarnire con foglie fresche di basilico e servire in tavola.","La cottura va seguita attentamente poiché, specie nella prima parte con soli peperoni e cipolle, può facilmente succedere che i peperoni attacchino al fondo della padella e la cipolla assuma il color bruciacchiato, conferendo uno sgradevole gusto al tutto.","Ad evitare ciò, aggiungere, in qualunque fase si riscontri una diminuzione eccessiva del succo di cottura, vino bianco secco quanto basta ad evitare l’inconveniente lamentato.","Questo contorno può anche essere consumato freddo ed in tal caso può essere opportuno aggiungere, prima di servire, una manciata di capperi mondati dal sale o sgocciolati se sott’aceto.","Trattandosi di composizione piuttosto sapida grazie alla presenza cospicua di peperoni, accompagna molto bene come contorno carni rosse (arrosti di carne bovina o suina, bistecche, braciole o cotolette).","È invece sconsigliata con i piatti di pesce."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRatatouille","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Riso, patate e cozze","name":"Riso, patate e cozze","ingredients":["400 gr di riso,","1 kg di cozze,","1 kg di patate,","pomodoro pelato,","1 spicchio d'aglio,","1 cipolla,","1 zucchina,","1 mazzetto di prezzemolo,","olio extravergine d'oliva, sale e pepe q.b."],"steps":["Porre sul fondo della teglia cipolla tagliata sottile, aglio a pezzettini, pomodoro pelato, zucchina a fette sottili (a vostra discrezione, è un ingrediente presente nella ricetta originale, ma oggi meno utilizzato), prezzemolo tritato, olio, sale, pepe e una spolverata di formaggio.","Disporre uno strato di patate tagliate a fette sottili a sezione circolare, successivamente condirlo con un po' di olio, sale, formaggio e pomodoro pelato.","Coprire le patate con uno strato di cozze, precedentemente aperte in padella e sgusciate a metà.","Aggiungere sullo strato di cozze il riso crudo e condirlo con un po' di olio, sale, formaggio e pomodoro pelato.","Creare l'ultimo strato di patate e condirlo come quello precedente.","Mettere la teglia in forno a 160° per 5 minuti.","Aggiungere acqua bollente fino a coprire tutti gli strati e infornare nuovamente, lasciando cucinare per circa un'ora, fino a quando l'acqua non si sarà quasi assorbita del tutto e non si sarà formata una crosta croccante."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso%2C_patate_e_cozze","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rafanata","name":"Rafanata","steps":["Lessare le patate in acqua leggermente salata, scolare e schiacciare con una forchetta o con uno schiacciapatate.","Sbucciare e grattugiare il rafano.","Sbattere le uova in una ciotola capiente, aggiungendo pecorino e un pizzico di sale.","Unire le uova con le patate e il rafano grattugiato. A scelta possono essere aggiunti salame pezzente o soppressata per un sapore più deciso.","Ungere la teglia con strutto o olio e versare il composto.","Cuocere in forno statico a 200 C° per circa 40 minuti, fin quando non si forma una crosta colorata.","Estrarre la teglia dal forno e lasciare intiepidire prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRafanata","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/Rafanata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Salvatore Capalbi","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Riso con polmone","name":"Riso con polmone","ingredients":["150 g riso","150 g polmone","30 g burro","olio di oliva","1 dado per brodo","½ cipolla","prezzemolo q.b.","parmigiano reggiano grattugiato q.b.","sale q.b."],"steps":["Fare lessare il polmone in poca acqua salata per circa mezz'ora, lasciandolo raffreddare nel suo brodo.","Scolarlo e tritarlo bene.","Tritare a parte anche la cipolla.","Mettere l'olio, il burro, il polmone e la cipolla in una casseruola e far soffriggere per qualche minuto.","Versare nella casseruola il brodo di cottura del polmone, aggiungete acqua a discrezione, per ottenere una quantità sufficiente di liquido.","Regolare il sale ed unire il dado, portando a bollore.","Aggiungere il riso, mescolando bene, lasciar cuocere per 15 minuti.","Qualche minuto prima di togliere dal fuoco aggiungere il prezzemolo tritato.","Servire con una spruzzata abbondante di parmigiano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso_con_polmone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto al radicchio","name":"Risotto al radicchio","ingredients":["3 \"gambe\" di Radicchio Rosso di Treviso di media grandezza, vedi voce su Wikipedia [","1 grossa cipolla","1 hg di gherigli di noce","3 hg di riso tipo carnaroli","1 litro di brodo vegetale","olio extravergine di oliva","40 grformaggio Parmigiano Reggiano grattugiato","sale","pepe"],"steps":["Preparare del brodo e lasciaro sul fornello in modo che sia sempre caldo all'occorrenza e non interrompa la cottura del riso.","Fare appassire la cipolla nell'olio a fuoco moderato in una casseruola.","Aggiungere il radicchio tagliato a piccoli pezzi e lasciar cuocere a fuoco bassissimo per 15'.","Aggiungere il riso e brodo (quanto basta a coprire il tutto), mescolare ben bene.","Aggiungere un bel pizzico di sale grosso e tirare a cottura aggiungendo di tanto il brodo e mescolando frequentemente.","A cottura ultimata (che si verifica secondo le indicazioni del produttore), aggiungere il formaggio parmigiano grattugiato, mescolare, spegnere il fuoco, incoperchiare e lasciar mantecare 2'.","Impiattare con una bella spolverata di pepe macinato sul momento e un cucchiaino di olio extravergine di oliva crudo al centro del piatto.","Servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_al_radicchio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto ai funghi","name":"Risotto ai funghi","ingredients":["2 tazze di riso (per questa preparazione il baldo è la varietà migliore)","40 g di funghi secchi","1 dado per brodo","½ cipolla","pochissimo olio di oliva o burro"],"steps":["In un pentolino versate 4 tazze di acqua (la stessa tazza servirà per misurare il riso);","Aggiungete il dado per brodo e i funghi secchi; mettete a fuoco vivo.","Nella pentola a pressione ponete la mezza cipolla affettata, le due tazze di riso e poco olio (o poco burro); fate soffriggere il tutto, mescolando.","Appena la cipolla tende a imbiondire, versate nella pentola a pressione il contenuto del pentolino (acqua+dado brodo+funghi secchi).","Chiudete la pentola a pressione e fate cuocere a fuoco vivo fino a quando il classico fischio vi avverte che la pressione nella pentola è stata raggiunta.","A questo punto spostate la pentola a pressione sul fuoco più piccolo, \"posto al minimo\".","Cuocete per 8 minuti.","Spegnete il gas, aprite la pentola a pressione (o togliendo la pressione o, meglio, facendo scorrere dal rubinetto dell'acqua sulla pentola a pressione chiusa)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_ai_funghi","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Risotto_ai_funghi_porcini.JPG/960px-Risotto_ai_funghi_porcini.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Number55","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Risotto con le fragole","name":"Risotto con le fragole","ingredients":["320/350 g di riso meglio se si usa il Rosa Marchetti","500 g di fragole","brodo (o 1 dado per brodo in ½ L di acqua)","100 g di emmenthal a scaglie","½ cipolla (privata di eventuali germogli)","1 noce di burro","1 bicchiere di vino bianco secco","pepe (a piacere)"],"steps":["Soffriggere a fuoco lieve in una casseruola la cipolla affettata finemente (o tritata) nel burro, senza farla imbiondire.","Alzare la fiamma, introdurre il riso e soffriggerlo brevemente fino all'assorbimento del condimento.","Aggiungere il vino bianco e farlo assorbire.","Abbassare la fiamma e aggiungere mano a mano piccole quantità di brodo fino a cottura ultimata.","Spegnere il fuoco con il riso bene al dente e aggiungere le fragole tagliate a spicchi, l'emmenthal e il pepe.","Amalgamare e far mantecare per 5 minuti.","Decorare i piatti con una o più fragole intere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_con_le_fragole","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto alla milanese","name":"Risotto alla milanese","ingredients":["320/350 g di riso (meglio se qualità baldo, Carnaroli o Rosa Marchetti)","brodo di ossa di manzo","100 g di grana padano grattugiato","½ cipolla (privata di eventuali germogli)","50 g di midollo di bue","1 noce di burro","1 bicchiere di vino bianco secco","zafferano (in pistilli o 2 bustine)"],"steps":["Soffriggere nel midollo a fuoco lieve la cipolla affettata finemente (o tritata), senza farla imbiondire.","Alzare la fiamma, introdurre il riso e tostarlo.","Aggiungere il vino bianco e farlo assorbire.","Abbassare la fiamma e aggiungere mano a mano piccole quantità di brodo fino a cottura quasi ultimata.","Aggiungere lo zafferano .","Spegnere il fuoco con il riso bene al dente e aggiungere il grana grattugiato ed il burro.","Amalgamare e far mantecare (riposare coperto) per 2/3 minuti.","Servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_alla_milanese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Risotto_de_gambas%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg/960px-Risotto_de_gambas%2C_restaurant_Danieli_%28Vienne%2C_Autriche%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Risotto alla monzese","name":"Risotto alla monzese","ingredients":["340-380 g di riso (meglio se qualità baldo, Carnaroli o Rosa Marchetti)","1/4 di cipolla bianca","1 noce di burro","½ bicchiere di vino rosso secco","300 g di Luganega o altra salsiccia dolce","brodo di carne q.b."],"steps":["Tritate la cipolla e fatela soffriggere nel tegame con la noce di burro","Quando sarà imbiondita aggiungete la salciccia e con una forchetta riducetela in grani.","Quando questa sarà tostata aggiungete il riso e lasciatelo tostare per qualche breve minuto.","Bagnate con il vino e lasciate che questo sfumi.","Aggiungere il brodo in quantità appena sufficiente a coprire il riso, a mano a mano che questo evaporerà aggiungetene di nuovo sino a cottura ultimata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_alla_monzese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Roccocò","name":"Roccocò","ingredients":["1 kg farina","800 g nocciole tostate","800 g zucchero","2 mandarini","2 arance","1 bustina lievito istantaneo per dolci (o bicarbonato di ammonio)","1 buccia di limone grattugiata","l buccia di 2 arance grattugiata","1 fiala di essenza fior d'arancio","cannella","2 bustine di vanilina"],"steps":["Spremere la polpa dei mandarini e della arance e la si diluisce con dell'acqua fino ad ottenere massimo 250 cl di liquido.","Mettere la farina sulla spianatoia, si ricava un buco al centro dove si dispone più della metà delle nocciole grossolanamente tritate e il resto intere, poi lo zucchero, il liquido precedentemente preparato, la buccia di limone grattugiata, la fiala di fior d'arancio, la bustina di cannella, l' ammoniaca e la vaniglia.","A questo punto incominciate ad impastare fin quando il composto non risulti completamente amalgamato.","Con l'impasto ottenuto si formano dei cordoncini del diametro di max 2 cm e la lunghezza di 8 cm ai quali si darà la forma di un cerchio, tipica del roccocò.","I roccocò così ottenuti si dispongono su una teglia imburrata avendo cura di lasciare un po' di distanza l'uno dall'altro altrimenti durante la lievitazione si toccheranno","Si spennellano, poi, con un tuorlo d'uovo sbattuto per dorare la superficie","Infine si passano in forno ad una temperatura di 120 °.","Quando i roccocò risulteranno ben dorati toglierli dal forno e lasciarli raffreddare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRoccoc%C3%B2","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Roccoc%C3%B2_-_1.JPG/960px-Roccoc%C3%B2_-_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rollopack","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Risotto alla pilota","name":"Risotto alla pilota","ingredients":["400 gr di riso vialone nano","400 gr di salamelle di maiale. (nel paese natale della ricetta viene utilizzato un impasto di carne di maiale chiamato \"pistume\").","80gr di burro.","80 gr di parmigiano grattugiato."],"steps":["Far bollire in una casseruola acqua in uguale volume del riso, salare moderatamente.","Raggiunta l'ebollizione si versi il riso con un imbuto, in modo da creare una montagnola nella pentola che dovrà uscire dal pelo dell'acqua di pochi millimetri.","Lo si lascia cuocere per 12 minuti scuotendo la pentola ad intervalli regolari in modo da distribuire pian piano la montagnola verso i lati.","Dopo aver spento il fuoco coprire la casseruola e avvolgerla in un panno spesso e lasciare riposare per un quarto d'ora.","Mentre il riso riposa nella casseruola prendere il tegame e soffriggere il burro e rosolare le salamelle.","Ora versare tutto nel riso e aggiungere il formaggio, servire.","Si può anche servire guarnito di costine."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_alla_pilota","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Risotto_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pezzomn91 at Italian Wikipedia","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Risotto con gli asparagi","name":"Risotto con gli asparagi","ingredients":["500 g di asparagi bianchi (preferibilmente di Bassano)","300 g di riso vialone nano","75 g di cipolla","1 costa di sedano (circa 30 grammi)","50 g di burro","50 g di Grana grattugiato","1,5 l di brodo","1/2 bicchiere di vino bianco secco","conserva di pomodoro (una puntina di cucchiaio)","panna fresca","olio extra vergine di oliva","pepe bianco"],"steps":["Raschiate i gambi degli asparagi e togliete la parte terminale più legnosa, sciacquateli in acqua corrente","scaldate il brodo in una pentola a parte","tagliate gli asparagi a pezzetti di circa un centimetro di lunghezza e mettete da parte le punte","preparate un soffritto con la cipolla, il sedano, la metà del burro e una cucchiaiata di olio e ponetelo in una capace casseruola","lasciate ammorbidire il resto del burro tagliato a pezzetti fuori dal frigo","accendete il fuoco, dopo circa un minuto aggiungete gli asparagi (salvo le punte) e lasciate soffriggere a fuoco lento per una decina di minuti (gli asparagi devono insaporirsi senza assumere una sfumatura brunastra)","aggiungete il riso e fatelo tostare mescolando con un cucchiaio di legno","irrorate con mezzo bicchiere di vino bianco e lasciatelo evaporare alzando la fiamma","versate un mestolo di brodo bollente e fatelo asciugare mescolando delicatamente, quindi ripetete l'operazione","a metà cottura (circa 7 minuti) aggiungete le punte degli asparagi e la conserva di pomodoro (facoltativo: serve a conferire una sfumatura rosata)","a termine cottura togliete il riso dal fuoco e mantecatelo con il restante burro, due o tre cucchiai di panna e il grana appena grattugiato","spolveratelo di pepe bianco direttamente sui piatti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_con_gli_asparagi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto all'uva","name":"Risotto all'uva","ingredients":["150 g di riso per risotti","200 g di uva bianca apirena (senza semi) matura","erba cipollina (o ½ cipolla)","brie a stagionatura intermedia (circa 4 mesi)","½ bicchiere di vino bianco","½ litro di brodo di scalogno e sedano (o di dado vegetale)","olio, sale fino e pepe nero"],"steps":["Fare appassire l'uva in una casseruola con 3 cucchiai di olio; verso la fine della cottura aggiungere 3 cucchiai di vino bianco e un pizzico di pepe e fare asciugare, poi aggiungere mezzo mestolo di brodo e spegnere la fiamma.","Riscaldare 3 cucchiai di olio in una padella larga e bassa con l'erba cipollina tritata per 1 minuto.","Aggiungere il riso e farlo colorire girando continuamente; aggiungere il resto del vino e lasciarlo evaporare.","Successivamente aggiungere un mestolo di brodo e girare fino a quando non si sia asciugato, poi aggiungere un altro mestolo e ripetere.","A metà cottura riscaldare il preparato di uva ed aggiungerlo al riso; continuare la cottura del risotto aggiungendo il resto del brodo.","Passati 15 minuti da quando il riso è stato messo in padella, controllarne la cottura; nel caso in cui il brodo fosse finito e il riso non fosse ancora pronto, aggiungere un goccio di acqua calda.","A fine cottura spegnere la fiamma, mantecare il riso col brie tagliato a dadini, eventualmente aggiungere un po' di sale, condire con un filo di olio e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_all'uva","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Riso con le noxe","name":"Riso con le noxe","ingredients":["500 g di riso;","1 litro di brodo di carne;","50 g di Gorgonzola;","timo;","maggiorana;","prezzemolo;","100 g di noci tritate;","parmigiano grattugiato;","mezzo bicchiere di vino bianco;","cipolla e olio (per soffritto);"],"steps":["In una casseruola fare tostare il riso con olio e cipolla","Bagnare il riso con mezzo bicchiere di vino.","Incorporare il brodo di carne e portare a cottura il riso.","A cottura ultimata mantecare con le noci il gorgonzola, erbette, burro, parmigiano","Servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso_con_le_noxe","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto alla milanese (vegetariano)","name":"Risotto alla milanese (vegetariano)","ingredients":["320/350 g di riso Carnaroli","brodo di verdure (o brodo vegetale liofilizzato)","60 g di Parmigiano reggiano (invecchiamento medio 18-24 mesi) grattugiato","30 g di caciotta di pecorino fresco","1 cipolla In alternativa usare due pezzi di scalogno. Attenzione! da un risultato un po' più amarognolo della cipolla","4 cucchiai di olio di oliva extravergine","1/2 bicchiere di vino bianco secco","zafferano (in pistilli o 3 bustine)"],"steps":["Utilizzare una casseruola grande (26-28 cm) e bassa, possibilmente in rame o di altro materiale di ottima conducibilità, eviterete di scottarvi le dita e il riso cuocerà nelle migliori condizioni (fiamma alta e forte evaporazione dell'acqua).","Soffriggere nell'olio a fuoco lieve la cipolla affettata finemente (aprire le fette passandole fra le dita in modo da avere tante striscioline), senza farla imbiondire.","Alzare la fiamma al massimo, introdurre il riso e tostarlo per 3 minuti.","Iniziare a contare da questo punto il tempo di cottura: per il riso carnaroli 16-18 minuti, in relazione alla marca del riso.","Aggiungere lo zafferano Se usate zafferano in stami, far macerare gli stami circa mezz'ora in poca acqua tiepida (40 gradi) prima dell'inizio della cottura del risotto.","Dopo circa 8-9 minuti di cottura aggiungere il vino bianco. Aggiungere il vino a questo punto della cottura permette di far evaporare l'alcool ma di lasciare inalterato il profumo e l'acidità del vino, il quale contribuisce al \"tiro\" dolce che deve avere la preparazione.","A circa un minuto dalla fine della cottura, aggiungere la caciottella di pecorino fresco tagliata a striscioline fini, farla sciogliere per bene e poi aggiungere il parmigiano grattugiato.","Prima di spegnere il fuoco regolare la densità del riso eventualmente aggiungendo un po' di brodo o di acqua bollente. Alla fine della cottura il risotto deve essere piuttosto liquido, ma non brodoso.","Se necessario regolate il sale. Non fatelo prima perché solo a densità finale e con tutti gli ingredienti è possibile valutare correttamente la sapidità.","A questo punto dopo 16-18 minuti, in funzione della marca del riso, spegnere il fuoco con il riso bene al dente.","Aggiungere infine il pepe nero e servire caldo.","Il riso nel piatto deve poter essere versato \"all'onda\", ossia il riso deve avere una densità tale che scuotendo il piatto si disponga su una superficie il più possibile orizzontale. Non lasciatelo mai fermo nella casseruola, perché il riso tende ad agglomerarsi diventando un pastone."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_alla_milanese_(vegetariano)","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Riso in Cagnone","name":"Riso in Cagnone","ingredients":["gr. 500 di riso;","100 gr di burro;","1 spicchio d'aglio;","6 foglie di salvia;","parmigiano."],"steps":["Cuocere il riso \"al dente\" in abbondante acqua salata.","Friggere il condimento in modo che sia color bruniccio e versarlo sul riso preparato nel piatto di portata, con molto parmigiano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRiso_in_Cagnone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto con la zucca","name":"Risotto con la zucca","ingredients":["1400 g di brodo vegetale","300 g di riso","200 g di zucca","1 porro","4 cucchiai di olio d'oliva","burro, sale, pepe, grana q.b."],"steps":["Tagliare a pezzetti la zucca e a rondelle il porro.","Soffriggere il porro con l'olio, aggiungere la zucca, salare e cuocere per 5 minuti.","Aggiungere il riso, tostare e bagnare con il brodo.","Portare a fine cottura il riso, quindi insaporire con il grana e mantecare con una noce di burro."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_con_la_zucca","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto alla parmigiana","name":"Risotto alla parmigiana","ingredients":["½ kg di riso (meglio se qualità baldo, Carnaroli, Rosa Marchetti o Arborio)","1,5 L di brodo vegetale","1 cipolla tritata finemente","100 g di parmigiano grattugiato","½ bicchiere di vino bianco","olio","burro","pepe","sale q.b."],"steps":["In una padella molto larga o in una casseruola fare imbiondire le cipolle nell'olio bollente, rigirandole con un cucchiaio di legno per evitare che si attacchino.","Aggiungere il riso e fargli assorbire bene l'olio, continuando a mescolare.","Bagnare il riso col vino e farlo evaporare, mescolando continuamente. Aggiungere una spolverata di pepe.","Versare nella pentola un paio di mestoli di brodo, tenuto caldo in un pentolino, e continuare a mescolare.","Ripetere l'operazione per 15 minuti circa.","Ad un paio di minuti dalla fine della cottura, aggiungere metà del parmigiano.","Controllare il grado di cottura: nel caso in cui il brodo fosse finito e il riso non fosse ancora pronto, aggiungere un po' d'acqua bollente.","Togliere la pentola dal fuoco, mantecare con del burro e il resto del parmigiano; correggere eventualmente la sapidità con un po' di sale.","Servire, lasciando ai commensali la possibilità di aggiungere ancora un po' di parmigiano a proprio piacimento."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_alla_parmigiana","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto paesano","name":"Risotto paesano","ingredients":["300 g riso","una scatola di fagioli borlotti lessati","1,5 l di brodo","un gambo di sedano","una cipolla","2 patate","50 g di pancetta","olio q.b.","pecorino","salvia","aglio","sale e pepe"],"steps":["Far rosolare la cipolla e il sedano tritati con la pancetta tagliata a dadini e un cucchiaio d'oglio.","Aggiungere le patate gagliate a pezzi, la salvia, l'aglio tritato, tre mestoli di brodo, salare e far cuocere per venti minuti.","Aggiungere i fagioli e il riso, rimestare, bagnare con un mestolo di brodo e aggiungere il brodo man mano che si asciuga il precedente continuando a rimestare con il cucchiaio di legno.","Prima di servire versare l'oglio crudo e spolverare di pepe e pecorino"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_paesano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto ai funghi porcini","name":"Risotto ai funghi porcini","ingredients":["4 pugni riso Carnaroli","1 litro di brodo con dado ai funghi porcini","1 confezione di funghi porcini secchi","formaggio grana (a piacere)","una noce di burro","un filo d'olio extravergine di oliva oppure un pezzetto di lardo di maiale","pepe","dado ai funghi porcini","mezzo cucchiaino da te di concentrato di pomodoro"],"steps":["In una ciotola con acqua tiepida, immergere i funghi secchi per 20 minuti.","Aggiungere il concentrato di pomodoro per dar colore al riso.","Versare il riso nel soffritto e farlo tostare a fuoco vivo per qualche minuto. La tostatura del riso è uno dei passaggi fondamentali per la riuscita della ricetta.","Abbassare la fiamma ed aggiungere 2 mestoli di brodo caldo al riso. Continuare ad aggiungere il brodo man mano che evapora fino a fine cottura (30 minuti,ma dipende dal riso).","Nel frattempo, togliere i funghi dalla ciotola e metterli in un tegame con un filo d'olio, 1/4 di dado e un pochino di concentrato di pomodoro. Aggiungere un pochino di acqua filtrata dei funghi e far cuocere per qualche minuto a fuoco basso.","Cinque minuti prima della fine della cottura, unire i funghi al riso. Mescolare bene.","A cottura ultimata, speghere la fiamma e, continuando a mescolare, aggiungere il burro restante ed il parmigiano grattugiato.","Coprire la pentola per uno o due minuti e servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_ai_funghi_porcini","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2c/Risotto_ai_funghi_porcini.JPG/960px-Risotto_ai_funghi_porcini.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Number55","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Risotto al teroldego","name":"Risotto al teroldego","steps":["Per quattro persone, in una pentola capace mettere dell'olio extra vergine di oliva (si può mettere anche del burro) con un po' di sale e pepe, soffriggervi una cipolla tritata finemente, aggiungere 400-450 gr riso Carnaroli e rosolare per qualche minuto.","Se si vuole, si può sfumare un po' di vino bianco secco.","Aggiungere poi mezzo litro di vino Teroldego e lasciare assorbire; continuare la cottura a fuoco medio con circa un litro di brodo (se si vuole, anche di carne).","Ultimare la cottura aggiungendo una noce di burro (o circa 20 dl di panna) e 30 grammi di grana trentino; chiudere il fuoco, aggiustare di sale, mantecare bene e servire ben caldo.","Categoria:Risotti"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_al_teroldego","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto gusto mare","name":"Risotto gusto mare","ingredients":["200 g riso","1 sogliola piccola","1 L brodo vegetale","1/2 spicchio di aglio","pepe q.b.","2 cucchiaini di prezzemolo","burro q.b.","spumante brut mezzo bicchiere"],"steps":["Cucinare la sogliola ben pulita nel burro, ricavarne la polpa.","In tegame per risotti soffriggere l' aglio tritato con il burro ed un cucchiaino di prezzemolo.","Aggiungere la polpa di pesce, pepare leggermente, mescolare, aggiungere il riso, mescolare per un minuto circa.","Sfumare con lo spumante, protrarre la cottura per venti minuti circa aggiungendo mestoli di brodo caldo, mescolando.","Aggiungere il restante prezzemolo, mescolare ed impiattare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_gusto_mare","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Risotto all'aglio","name":"Risotto all'aglio","ingredients":["Riso per risotti (Arborio, Carnaroli, ecc.; 80-90&nbsp;grammi di riso per commensale)","un fondo di prosciutto crudo","aglio (un grosso spicchio per commensale come quantità minima)","prezzemolo (in quantità tale da far sì che nel battuto risultante il prezzemolo prevalga nel colore sull'aglio)","brodo di manzo (o, in alternativa, brodo di estratto di carne)","un bicchiere di vino bianco secco","olio extra vergine di oliva","sale q.b."],"steps":["Togliere al fondo di prosciutto crudo l'osso (se c'è) e tagliarne la carne a piccoli tocchetti","Porre il brodo in un recipiente e portarlo quasi a temperatura di ebollizione, mentre si procede con le operazioni che seguono, mantenendocelo a quella temperatura con fuoco lento","Mondare l'aglio e tritarlo finemente insieme al prezzemolo","Stendere un velo d'olio sulla padella di cottura (meglio se di terracotta) e metterla sul fuoco","Portare l'olio in temperatura (con un piccolo spicchio di aglio lasciato in padella, la temperatura giusta è quella raggiunta quando l'aglio incomincia appena a sfrigolare)","Versare in padella i tocchetti di prosciutto e mescolarli rapidamente, a fuoco vivace, fino a rosolarli","Versare il trito di aglio e prezzemolo in padella, mescolando rapidamente","A preparazione uniforme, versare in padella il riso e farlo rosolare mescolandolo rapidamente in modo che assorba il trito","Aggiungere lentamente (diversamente dal brodo, il vino, freddo, ferma temporaneamente la cottura) il vino bianco e farlo assorbire","Abbassare la fiamma e aggiungere mano a mano piccole quantità di brodo (un mestolo circa per volta) mescolando il tutto, fino a che il riso risulti cotto al dente, avendo cura che esso non rimanga mai né asciutto né totalmente immerso nel brodo.","Aggiustare di sale, tenendo conto che il brodo dovrebbe già essere salato","Servire in tavola avendo cura che il riso sia ancora \"umido\"."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRisotto_all'aglio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salame di cioccolato","name":"Salame di cioccolato","ingredients":["500 g cioccolato","200 g mandorle","200 g miele","olio"],"steps":["Mettete le mandorle a bagno per far si che vada via la pelle;","Le mandorle asciutte e sbucciate vanno pestate in un mortaio;","Ora grattugiate il cioccolato e scioglietelo a bagnomaria;","Poi aggiungete il miele mescolando per bene fino ad ottenere una crema solida;","Aggiungete le mandorle, mescolate e spegnete il fuoco;","Versate l'impasto ottenuto su di un piano oliato aspettate che si raffreddi;","Confezionate il salame con un foglio di alluminio;","Mettete in frigo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalame_di_cioccolato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Vassoio_con_dolci%2C_tra_cui_salame_di_cioccolato.jpg/960px-Vassoio_con_dolci%2C_tra_cui_salame_di_cioccolato.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bramfab","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Rotolini di foglie di porro","name":"Rotolini di foglie di porro","ingredients":["4-5 porri di media grandezza","12 fettine spesse un paio di millimetri di pancetta affumicata","150 g ricotta","1 uovo","2 cucchiai di pecorino grattugiato","olio extravergine di oliva","qualche fogliolina di timo","sale, pepe, noce moscata"],"steps":["Pulire con cura i porri, privandoli delle foglie esterne, tagliarli a metà per lungo e sbollentarli in abbondante acqua salata per 2 o 3 minuti, quindi asciugarli su di un canovaccio pulito.","Una volta raffreddati ricavarne le foglie intere.","Amalgamare a parte, in una ciotola, la ricotta, il pecorino, e l'uovo intero; aggiustare di sale e pepe e profumare con noce moscata e timo.","Stendere sul piano da lavoro le foglie di porro in maniera che siano ben distese, sovrapporvi le fettine di pancetta, versare un cucchiaio del composto e arrotolare con delicatezza, fermando i rotolini con uno stuzzicadenti.","Disporre i rotolini in una pirofila leggermente unta, irrorare con un paio di cucchiaiate d'olio e cuocere per dieci minuti in un forno preriscaldato a 180 gradi.","Servire tiepidi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRotolini_di_foglie_di_porro","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rose del deserto","name":"Rose del deserto","ingredients":["200 g cioccolato al latte","200 g cioccolato fondente","200 g fiocchi di mais","zucchero a velo"],"steps":["fare sciogliere a bagno maria il cioccolato;","versare i cereali e mescolare bene;","mettere aiutandosi con due cucchiai il composto negli stampini. Si consiglia di utilizzare dei contenitori per uova in plastica in modo tale da ottenere una forma che richiami quella delle rose del deserto;","attendere che siano raffreddati, disporre in un vassoio e cospargere di zucchero a velo;","riporre in frigorifero"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRose_del_deserto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Rosa_del_deserto.jpg/960px-Rosa_del_deserto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luigi Chiesa","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Salame del re","name":"Salame del re","ingredients":["100gr di burro","150gr di zucchero semolato","1 uovo","140gr di cacao amaro","1 hl di caffè ristretto","300gr di biscotti secchi","50gr di mandorle","1l di latte"],"steps":["Mettere il burro ammorbidito con lo zucchero, l'uovo, il cacao, il caffè e mescolare bene.","Bagnare i biscotti tritati e le mandorle con il latte, unire il tutto, amalgamare e formare due salami.","Avvolgere con la carta da cucina, lasciare in frigo per tre ore, srotolare e spolverare con lo zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalame_del_re","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Salame_de_chocolate.jpg/960px-Salame_de_chocolate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Avelludo","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Salmorejo","name":"Salmorejo","ingredients":["50 ml di aceto","100 ml di olio extra vergine di oliva","un pizzico di sale","250 g di pane vecchio","1 o 2 spicchi d’aglio","500 g di pomodori maturi pelati","jamón serrano spagnolo (in mancanza: prosciutto crudo stagionato)","un uovo sodo"],"steps":["Inzuppare il pane in acqua fredda fino a renderlo molle. Frullare tutti gli ingredienti fino ad ottenere una consistenza cremosa. Per rendere il composto più spesso, aggiungere pane, per renderlo più liquido, aggiungere pomodori (non acqua!).","Far raffreddare il composto, preferibilmente per una nottata.","Versare il salmorejo nelle apposite terrine.","Guarnire con pezzettini di prosciutto e con pezzi di uovo sodo.","Aggiungere un filo d’olio d’oliva."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalmorejo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fe/Salmorejo_1.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nessun autore leggibile automaticamente. Ralogo~commonswiki presunto (secondo quanto affermano i diritti d'autore).","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rotolini ai funghi porcini","name":"Rotolini ai funghi porcini","ingredients":["6 fette di prosciutto cotto tagliate spesse","300 g di funghi porcini freschi","1 spicchio d'aglio","prezzemolo","2 cucchiai d'olio d'oliva","sale q.b. (q.b. abbreviazione di \"quanto basta\")","2 cucchiai di besciamella"],"steps":["Pulire, lavare e tagliare a dadini i funghi porcini.","Porre sul fuoco una casseruola con olio, aglio e prezzemolo tritato, aggiungere i funghi, salare e cuocere a fuoco vivace per 7/8 minuti.","Mettere un cucchiaio di funghi su ogni fetta di prosciutto.","Arrotolare le fette di prosciutto e porle in una pirofila imburrata.","Ricoprire di besciamella e porre in forno a 180 gradi finché non saranno gratinati.","Servire caldi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRotolini_ai_funghi_porcini","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikibooks/it/thumb/f/f5/Rotolini_ai_funghi_porcini.JPG/960px-Rotolini_ai_funghi_porcini.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rostin negaà","name":"Rostin negaà","ingredients":["4 nodini di vitello da 250g l'uno","1/2 litro di vino bianco secco (muller thurgaut)","brodo","50g di burro","farina"],"steps":["Far scaldare il burro in una casseruola.","Infarinare i nodini e metterli a rosolare nel burro con un po' di salvia e rosmarino.","Dopo aver fatto prender colore alla carne da ambo i lati versarci sopra mezzo litro di vino bianco, lasciar sfumare e aggiungere due mestoli di brodo.","Completare la cottura in forno caldo a 160 °C per un'ora e mezza ricordandosi di girare a metà cottura.","Tradizionalmente vengono serviti con un contorno di patate o purea di patate o risotto giallo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRostin_nega%C3%A0","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rosolio al cacao","name":"Rosolio al cacao","ingredients":["300g zucchero","175g alcool 90 gradi, oppure 130g alcool 95 gradi","175g acqua","50g cacao magro amaro","mezza bustina di vanillina","1g cannella in polvere"],"steps":["In un bricco o pentolino con fondo spesso, inserire lo zucchero, il cacao, la vanillina e la cannella, quindi mescolare bene in modo da ottenere una miscela omogenea.","Aggiungere l'acqua, e porre sul fornello a fuoco basso, mescolando con un cucchiaio in modo da ottenere una soluzione omogenea, generalmente a temperatura di 50 gradi.","Quindi lasciare raffreddare.","Aggiungere alla soluzione raffreddata l'alcool, passare il tutto con la frusta (meglio se elettrica) in modo da eliminare eventuali grumi, quindi imbottigliare lasciandola riposare in ambiente tiepido per un mese."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRosolio_al_cacao","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rustìn negàa","name":"Rustìn negàa","ingredients":["4 costate di vitello o nodini Questo taglio di carne, per intenderci, è caratterizzato da un osso a forma di T, che divide il nodino in due parti. La prima più morbida e grassa e la seconda più dura e stoppacchiosa. Al termine della cottura l'interno del nodino deve essere rosato, ciò presuppone cotture dolci e soprattutto brevi.alte almeno due centimetri.","1/2 bicchiere di vino bianco secco","1/2 bicchiere di brodo vegetale","100 grammi di burro","farina","foglie di erba salvia","tocchetti di prosciutto crudo avanzato (da almeno due giorni), meglio se un pochino spesse L'ideale sarebbe avere qualche tocchetto ricavato dal gambetto del prosciutto, che spesso viene gettato."],"steps":["Mescolare il brodo al vino bianco (l'insieme dovrebbe essere tiepido in modo che quando sarà aggiunto alla carne non provochi shock termici).","Infarinare i nodini","Sciogliere il burro in una casseruola del diametro sufficiente affinché rimanga scoperta l'area minore possibile della padella (in queste zone il burro si surriscalda e produce sapori sgradevoli) assieme al prosciutto crudo e alle foglie di erba salvia","Far leggermente soffriggere prosciutto ed erba salvia sino a che nel prosciutto non inizi a fondere il grasso.","Mettere nella casseruola i nodini facendoli rosolare a fuoco medio per 3-4 minuti per parte, scuotendo la casseruola di tanto in tanto (sempre per coprire bene tutte le aree della casseruola).","Innaffiare la carne con la miscela di vino e brodo, avendo cura di irrorare ciascun nodino da ambo le parti.","Attendere un minuto che la temperatura della carne riprenda.","Continuare la cottura a fuoco basso per una decina di minuti fino a che gran parte della miscela sia evaporata","Sgocciolare i nodini, disporli nei piatti e irrorarli con il poco sugo rimasto disponendo qua e là i tocchetti di salvia e di prosciutto rimasti.","Servire subito accompagnati con dell'ottima purea di patate, meglio se disposti su piatti riscaldati preventivamente in quanto il nodino tende a raffreddarsi molto rapidamente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRust%C3%ACn_neg%C3%A0a","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salsa bernese","name":"Salsa bernese","ingredients":["3 tuorli d'uovo, di uova grandi non fredde ma a temperatura ambiente;","125-150 ml di burro chiarificato;","1 scalogno tritato;","1 spicchio di aglio tritato o spremuto;","50 ml di aceto bianco;","2 cucchiai di dragoncello fresco tritato;","sale e pepe di cayenna q.b."],"steps":["Mettere in una casseruola aglio, scalogno, aceto, 1 cucchiaio di dragoncello e 1 cucchiaino da tè di grani di pepe. Porre sul fuoco a fiamma medio-alta finché bollendo il liquido non asciughi e ne rimangono due cucchiai.","Terminato di versare il burro, aggiungere il dragoncello rimasto e aggiustare di sale e pepe (tritato)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_bernese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Rosamarina","name":"Rosamarina","ingredients":["pesciolini","peperoncino rosso piccante","sale"],"steps":["Si prepara nel seguente modo : dopo aver lavato i piccoli pesciolini si scolano dall'acqua e si impastano con pepe rosso piccante e sale dopo si prende l'impasto e si mette a maturare nei cosiddetti terzaluri che sono recipienti cilindrici di terracotta smaltati.","Dopo un periodo di circa tre mesi è pronta.","Si mangia accompagnata con della cipolla di tropea e un filo di olio di oliva.","Consigliata per la preparazione di ottime bruschette.","Prodotto molto apprezzato nella zona di crosia bocchigliero e torretta di crucoli."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRosamarina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Look_across_Lago_Rosamarina_at_Pzo._Cangialosa.jpg/960px-Look_across_Lago_Rosamarina_at_Pzo._Cangialosa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hartmut Schmidt, Heidelberg","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Sacher","name":"Sacher","ingredients":["150 g di cioccolato fondente","150 g di burro","150 g di zucchero","150 g di farina","5/6 uova","un pizzico di sale","una bustina di lievito per dolci","marmellata di albicocche","mezzo bicchiere di latte"],"steps":["Montare a crema il burro (a temperatura ambiente), poi aggiungervi lo zucchero;","Sciogliere il cioccolato fondente a bagnomaria e poi lasciarlo stemprare;","Aggiungere al burro i tuorli avendo cura di amalgamare bene il tutto;","Aggiungerci quasi tutto il cioccolato fondente (una parte va lasciata per la glassatura). E' importante che il cioccolato fuso si sia ben raffreddato, non aggiungere il cioccolato caldo;","Aggiungere la farina mescolata al lievito, un cucchiaio alla volta facendo attenzione ad amalgamare bene l'impasto;","Montare a neve gli albumi con un pizzico di sale e successivamente incorporateli all'impasto mescolando delicatamente in mondo da non far smontare gli albumi;","Versate l'impasto finale in una teglia apribile da 24 cm, precedentemente imburrata e infarinata, inserendo un foglio di carta da forno sul fondo;","Cuocere per 60/70 minuti in forno caldo a 180°","Una volta cotta, lasciatela svaporare. Poi tagliatela a metà e farcitela con la marmellata;","Formate la glassa con il coccolato precedentemente avanzato, sciolto a bagno maria unito al latte.","Lasciate riposare almeno due ore. Conservatela in un ambiente fresco oppure in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSacher","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Cinema_Nuovo_Sacher_-_Trastevere_Roma_1.JPG/960px-Cinema_Nuovo_Sacher_-_Trastevere_Roma_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luc.","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Runebergintorttu","name":"Runebergintorttu","ingredients":["1 cucchiaino di bicarbonato di sodio","1 dl di biscotti sbriciolati","200 g. di burro o margarina","2 dl di farina","120 g. di mandorle tritate","1,5 dl di pangrattato","2 uova","200 g. di zucchero","marmellata di lamponi","Punsch, liquore alla mandorla o rum","zucchero a velo"],"steps":["Montare il burro con lo zucchero ed aggiungere poco alla volta le uova, mescolando bene;","Mescolando, aggiungere farina, biscotti e pangrattato;","Versare l'impasto negli stampini per muffins;","Accendere il forno, riscaldare a 175° e cuocere per circa mezz'ora;","Finito di cuocere, togliere dal forno e lasciare raffreddare;","Creare una glassa con lo zucchero a velo e un goccio d'acqua;","Far assorbire ad ogni pasticcino un cucchiaio di liquore;","Aggiungere un po' di marmellata di lamponi in cima, eventualmente dopo avere fatto una cavità;","Stendere la glassa attorno alla marmellata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FRunebergintorttu","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Runebergintorttu.jpg/960px-Runebergintorttu.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Picture: Ville KoistinenModified by -Majestic-","licence":"CC BY 2.5","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salmone in salsa all'arancia","name":"Salmone in salsa all'arancia","ingredients":["200 g salmone in fetta","750 ml acqua","1 dado vegetale","1 bicchiere di vino bianco","1 limone","1 arancia","1 cucchiaino di brandy","3 cucchiai di maionese da industria alimentare"],"steps":["Preparare un court bouillon con acqua, dado, buccia di limone, vino.","Eliminare la pelle dal salmone, dividerlo in due ed immergerlo nel brodo di cottura in ebollizione.","Sobbollire a fuoco minimo per 10 minuti circa.","Estrarre le porzioni e farle raffreddare a temperatura ambiente su di un piatto.","Spremere e filtrare il succo dell' arancia.","Miscelare la maionese con tre cucchiai di succo ed il brandy, aggiungendo i liquidi un poco alla volta.","Impiattare ciascuna porzione nappando il salmone con la salsa a base di maionese, porre a lato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalmone_in_salsa_all'arancia","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salsa al basilico","name":"Salsa al basilico","ingredients":["100 g basilico in foglie","olio di oliva extravergine q.b.","1 spicchio di aglio","sale q.b. (q.b. abbreviazione di \"quanto basta\")","25g pinoli","100g parmigiano grattugiato"],"steps":["Raccogliere il basilico da piante superiori a 20cm per utilizzare un prodotto commestibile.","Lavare le foglie ed asciugarle con un telo di cotone privo di additivi.","Nel bicchiere del frullatore inserire le foglie, l'aglio, 150 ml di olio, una presa di sale ed i pinoli.","Chiudere ed azionare fino a produrre una crema, diluire eventualmente con altro olio se dovesse risultare troppo densa.","Unire il formaggio e frullare nuovamente ottenendo una crema di colore più chiaro."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_al_basilico","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Il_profumo_del_basilico.jpg/960px-Il_profumo_del_basilico.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ElisabettaCastellano","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Salame di cioccolato 2","name":"Salame di cioccolato 2","ingredients":["250 g di biscotti secchi;","100 g di zucchero;","100 g di cioccolato in polvere;","1 uovo;","100 g di burro;","1 cucchiaio di amaretto di Saronno."],"steps":["Sbriciolare i biscotti.","Amalgamare bene burro, zucchero, poi cioccolato e l'uovo.","Aggiungi i biscotti e il liquore.","Amalgamare bene e dare la forma del salame in un foglio di alluminio.","Tenere in frigo per almeno due ore"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalame_di_cioccolato_2","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Salame_de_chocolate_-_Chocolat_Salami.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"jppaguilar","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sangria","name":"Sangria","steps":["Tagliare la frutta a pezzi di dimensione massima 2 cm.","Mescolare tutti gli ingredienti in un recipiente adatto avendo cura che lo zucchero si sciolga bene e lasciare macerare in frigo almeno tre o quattro ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSangria","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Glass_of_sangria%2C_Italy_Caffe_Restaurant%2C_Duque_de_%C3%81vila_Avenue%2C_Lisbon%2C_Portugal_julesvernex2.jpg/960px-Glass_of_sangria%2C_Italy_Caffe_Restaurant%2C_Duque_de_%C3%81vila_Avenue%2C_Lisbon%2C_Portugal_julesvernex2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jules Verne Times Two","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Schiacciata alla fiorentina","name":"Schiacciata alla fiorentina","ingredients":["300 g di farina","150 g di zucchero","100 g di strutto (o di burro)","un uovo","50 g di latte","buccia d'arancia","una bustina di zucchero vanigliato","12 g di lievito di birra","un pizzico di sale","1/2 bicchiere di succo d'arancia","1 cucchiaio di liquore all'arancia","1/3 cucchiaino di zafferano"],"steps":["Sbattere l’uovo con lo zucchero ed aggiungere il burro fuso, la vaniglina, il lievito, il succo d’arancia e la sua scorza grattata, un po' di latte e un pizzico di sale.","Mescolare bene ed incorporare la farina. Imburrare ed infarinare una teglia rettangolare e versare dentro il composto (alto circa 2 centimetri).","Cuocere in forno a 160 gradi temperatura per circa mezz’ora o fino a che uno stuzzicadente inserito al centro esca pulito e asciutto.","Lasciare intiepidire e cospargere con lo zucchero vanigliato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSchiacciata_alla_fiorentina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Schiacciata_alla_fiorentina_tre.jpg/960px-Schiacciata_alla_fiorentina_tre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WILO-MA","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Salsa di pomodoro","name":"Salsa di pomodoro","ingredients":["500 g pomodori maturi","6 cucchiai d'olio","1 spicchio aglio","sale q.b."],"steps":["Lavare i pomodori, privarli del gambo e metterli a bollire in abbondante acqua per circa 10 minuti","Scolare e metterli nell'apposito passa-verdure o setaccio.","Passare al setaccio tutti i pomodori e mettere la salsa ottenuta in barattoli di vetro con un tappo a chiusura ermetica. Prima di porre la salsa dentro ai barattoli di vetro è possibile aromatizzare la salsa stessa con del basilico o altri aromi a scelta.","Riempiti tutti i barattoli, bisogna effettuare la seconda cottura mettendo i barattoli dentro un pentola riempiendola fino a metà d'acqua (cercando di non superare la metà dell'altezza dei barattoli stessi) e portare ad ebollizione","Lasciare sobbollire per circa due ore, controllando che l'acqua sia sempre allo stesso livello. Questa seconda cottura uccide la maggior parte dei batteri all'interno dei barattoli, garantendo la conservazione e porta a conclusione la cottura della salsa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_di_pomodoro","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Salsa_di_pomodoro_ciliegino.jpg/960px-Salsa_di_pomodoro_ciliegino.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ensahequ","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Salsa di panna","name":"Salsa di panna","ingredients":["1 cipolla","1/2 bicchiere olio","250 g panna da cucina","50 g grana grattugiato."],"steps":["Tritare finemente la cipolla e farla appassire nell'olio a fuoco minimo.","Aggiungere la panna liquida e mescolare fino a che non si sia ben addensata","Unire il formaggio"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_di_panna","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salsa di acciughe","name":"Salsa di acciughe","ingredients":["8 acciughe dissalate e disliscate","1 dl olio","aceto q.b."],"steps":["Porre sul fuoco un tegamino con olio e a fuoco minimo far disfare le acciughe.","A piacere aggiungere circa un cucchiaio di aceto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_di_acciughe","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Samsa","name":"Samsa","ingredients":["mezzo chilo di mandorle pelate e tritate finissime","1 rosso d'uovo","2 etti di zucchero in polvere","la buccia di un arancio","mezzo cucchiaino da caffè d'essenza di mandorle amare","fogli di brik (si trova surgelata) altrimenti la pasta dei panzarotti","per lo sciroppo (450 gr di zucchero, il succo di un limone, una scorza d'arancia, 4 cucchiai di miele)"],"steps":["Si inizia con il preparare lo sciroppo, mettere sul fuoco dolce lo zucchero e l'acqua. Far bollire.","Quando diventa fermo aggiungere il succo di limone e dopo tre minuti aggiungere il miele.","Miscelare poi in una terrina le mandorle, la buccetta di arancia, unire lo sciroppo.","Una volta che è tutto amalgamato unire il rosso d'uovo e l'essenza di mandorle. La pasta deve essere ben omogenea.","Piegare i fogli di brick in triangoli. Ogni lato deve essere di 5 centimetri. Al centro posare un cucchiaino di composto di mandorle e piegare.","Sigillare i bordi con il bianco d'uovo. Friggere in olio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSamsa","country":"Iran","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Samsa%2C_John_%22Giovanni%22_-_Italy_-_DPLA_-_8bb62aa2d50536245e39127baeca2e26.jpg/960px-Samsa%2C_John_%22Giovanni%22_-_Italy_-_DPLA_-_8bb62aa2d50536245e39127baeca2e26.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"U.S. District Court for the Eastern (Cleveland) Division of the Northern District of Ohio. 6/8/1878","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Scapece gallipolina","name":"Scapece gallipolina","ingredients":["800 g di pesce di varie qualità (Boghe dette \"ope\", vopilli detti \"cupiddhi\" o altro)","1 L di olio da frittura","1 L di aceto","1 Kg di pane","3 bustine di zafferano","sale q.b.","farina q.b."],"steps":["Infarinare il pesce senza togliere la lisca che verrà ammorbidita dalla marinatura","Friggerlo in abbondante olio da frittura fino a doratura","Asciugarlo sulla carta apposita","Salarlo","Lasciar raffreddare il pesce","Togliere la mollica al pane e metterla in un recipiente","Prendere l'aceto e sciogliervi lo zafferano","Versare l'aceto sulla mollica di pane fino a ricoprirla","Lasciare che la mollica sia completamente imbevuta dall'aceto","Prendere un contenitore largo e alto","Deporre uno strato di mollica di pane imbevuta nell'aceto","Deporre uno strato di pesce","Continuare alternando uno strato di mollica ad uno strato di pesce fino a esaurimento degli stessi","Lasciare marinare per 24 ore"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScapece_gallipolina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/La_scapece.JPG/960px-La_scapece.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alessandro Signore (Signorealex at Italian Wikipedia)","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Sashimi classico di tonno","name":"Sashimi classico di tonno","ingredients":["450 di tonno freschissimo","100 g di daikon fresco","1,2 dl di salsa shoyu","1 cucchiaio di wasabi in pasta","1 cucchiaio di zenzero fresco"],"steps":["Private il pesce della pelle e delle lische; avvolgetelo in un foglio di carta assorbente e ponetelo in freezer per circa 10 minuti.","Dopo aver tolto il pesce dal freezer, eliminate la carta e tagliatelo a fettine sottili con un coltello molto affilato e bagnato.","Servite subito il pesce nei piatti con il daikon pelato, mondato e tagliato alla julienne."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSashimi_classico_di_tonno","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sambal belacan","name":"Sambal belacan","ingredients":["20 peperoncini rossi freschi","1 cucchiaio di pasta di gamberetti","3 cucchiai di succo di lime"],"steps":["Togliere i semi ai peperoncini, tagliarli a rondelle.","Mettere la pasta di gamberetti in una padella e farla tostare fino a far sprigionare gli aromi.","Riunire la pasta di gamberetti e i peperoncini in un mortaio e ridurre in purea, aggiungere in ultimo il lime.","Servire con cetrioli amari, in aggiunta al riso o per insaporire i piatti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSambal_belacan","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salsa di noci","name":"Salsa di noci","ingredients":["250 g di noci sgusciate (sono circa 1 kg col guscio)","50 g di pinoli","un panino bianco (più o meno 80 g)","una tazza di latte","uno spicchio d'aglio","qualche fogliolina di maggiorana","4 cucchiai di olio d'oliva extravergine","50 g di Prescinsôea","sale q.b.","acqua tiepida"],"steps":["Anche per questa salsa, come per il pesto, l'attrezzo principe è il mortaio di marmo, perciò vediamo due preparazioni, con il mortaio tradizionale e con il frullatore.","Inoltre, la ricetta originale non prevede di spellare i gherigli, ma la pellicina superficiale dà un leggero amarognolo alla salsa, gradevolissimo, ma per alcuni palati insopportabile.","Per spellare i gherigli bisogna prima scottarli in acqua bollente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_di_noci","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Pansoti_in_salsa_di_noci_2.jpg/960px-Pansoti_in_salsa_di_noci_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dixy52","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Salsa mornay","name":"Salsa mornay","ingredients":["2 tuorli","100 grammi di Gruyère o grana grattugiato"],"steps":["Dopo aver preparato la besciamella, levatela dal fuoco e incorporate uno alla volta i tuorli mescolando bene per amalgamarli.","Quindi aggiungere il formaggio prescelto sempre mescolando, così da farlo sciogliere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_mornay","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Scarole stufate","name":"Scarole stufate","ingredients":["1kg di scarola","olio q.b.","1 spicchio di aglio","2 filetti di alici","100 g di olive nere di Gaeta","sale q.b."],"steps":["Lavare e tagliare in modo grossolano le scarole.","Mettere in una padella grande e capiente olio, acciughe, aglio.","Quando le acciughe si sono sciolte, togliere l'aglio e aggiungere le olive e le scarole, coprire immediatamente in modo da far cuocere ed insaporire la verdura.","Servire calde"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScarole_stufate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Salsa chimichurri","name":"Salsa chimichurri","ingredients":["4 cucchiai di prezzemolo tritato","4 cucchiai di olio d'oliva","2 cucchiai di aceto di vino","1 spicchio di aglio finemente tritato(o anche solamente mezzo spicchio,per aver un gusto più leggero)","1 cucchiaino di origano","1 cucchiaino di pepe Macinato","1 cucchiaino di sale"],"steps":["Mixare nel frullatore tutti gli ingredienti fino ad avere una salsa abbastanza densa,molto simile alla salsa verde.","Lasciare quindi riposare per qualche ora in frigorifero."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_chimichurri","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Hernani_-_merluza_en_salsa_verde.jpg/960px-Hernani_-_merluza_en_salsa_verde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zarateman","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Salsa napoletana","name":"Salsa napoletana","ingredients":["5 pomodori san marzano maturi","20 g di olio di oliva","olio extra vergine d'oliva q.b.","1 spicchio d'aglio","basilico","sale q.b.","pepe macinato q.b."],"steps":["Tagliare il pomodoro a cubetti","in una padella alta mettere l'olio con l'aglio e scaldare","quando e ben caldo aggiungere il pomodoro a cubetti salare e cuocere per 10 minuti","1 minuto prima di finire aggiungere il basilico e l'olio extra vergine d'oliva e il pepe macinato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_napoletana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Ragu_alla_napoletana_008.jpg/960px-Ragu_alla_napoletana_008.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kagor","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Scarcella","name":"Scarcella","ingredients":["500 g farina","100 g zucchero","100 g olio extra vergine di oliva","2 tuorli d'uovo","circa 150-175 ml di latte","un uovo intero ben lavato e possibilmente a guscio bianco","poco uovo sbattuto per lucidare il dolce","un pizzico di sale"],"steps":["Porre la farina a fontana sul piano di lavoro e nell'incavo centrale mettere il sale, lo zucchero, l'olio e i tuorli.","Impastare aggiungendo il latte necessario, precedentemente intiepidito, fino ad ottenere un impasto molto simile a quello della pasta frolla.","Mettere da parte un piccolo pezzo di pasta, poi suddividere la rimanente in tre parti: ciascuna di esse dovrà costituire un cilindro lungo almeno 60 cm.","Intrecciare i cilindri e chiudere la treccia a ciambella: nel punto di chiusura affondare l'uovo e fermarlo con striscioline ricavate dal pezzetto di pasta precedentemente tenuto da parte.","Porre la ciambella su una placca unta o su carta da forno e pennellarne la pasta (non l'uovo) con l'uovo precedentemente sbattuto assieme a un cucchiaino di zucchero.","Infornare a 230° per circa mezz'ora, fino a che non sia ben colorata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScarcella","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Palazzo_Scarcella_Savoca.jpg/960px-Palazzo_Scarcella_Savoca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eugenio Nicola Scarcella","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Salsa peperoni piccanti","name":"Salsa peperoni piccanti","ingredients":["8 peperoncini rotondi piccanti","20 capperi sotto sale","6 acciughe sotto olio","160 gr. di tonno sotto olio","Olio di oliva extravergine","1 bicchiere di aceto di vino"],"steps":["Tagliare i peperoncini, togliere i piccioli e lavarli avendo cura di togliere tutti i semi interni. Dissalate i capperi. Mettere a bollire 1 litro di acqua e quando bolle gettare i peperoncini e il bicchiere di aceto. Cuocere per 5 minuti esatti.","Scolarli e farli asciugate e raffreddare.","Prendere il mixer o il minipimer, mettere nel bicchiere i capperi dissalati e strizzati dall'acqua, il tonno, 1/3 di bicchiere di olio di oliva, le acciughe e i peperoncini. Frullare il tutto sino a renderlo una crema. Assaggiare, regolare di sale e mettere in un vasetto e quindi in frigo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSalsa_peperoni_piccanti","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seppie in buridda","name":"Seppie in buridda","ingredients":["1 kg seppie pulite","8 carciofi (con le spine)","1/2 cipolla","1 bicchiere di vino bianco secco","olio extravergine di oliva","1 limone (per la conservazione dei carciofi)","brodo (eventuale)"],"steps":["Pulire le seppie e tagliarle a grosse liste (se sono piccole si possono lasciare intere).","Tritare grossolanamente la cipolla privandola del germoglio.","Mondare i carciofi e tagliarli a spicchi (per impedire che si ossidino, conservarli in acqua acidulata con limone).","In una casseruola (meglio se di terracotta) con 3 cucchiai di olio caldo, scottare le seppie fino a che si rassodano e prendono colore, quindi toglierle dalla casseruola e conservarle al caldo.","Abbassare la fiamma e rosolare la cipolla fino ad imbiondirla lievemente.","Reintrodurre le seppie e il vino bianco.","Cuocere a fuoco moderato con il coperchio (eventualmente aggiungere brodo bollente se l'intingolo asciugasse troppo) fino a rendere morbidissime le seppie (2 h).","Salare moderatamente.","Introdurre i carciofi e cuocerli brevemente (15 min.).","Servire caldo con una spolverata di pepe e crostoni di pane.","Note: Si possono utilizzare anche altri molluschi gasteropodi quali calamari, moscardini, ecc. e altre verdure quali cime di rapa, zucchine, ecc. ma la ricetta classica prevede proprio seppie e carciofi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeppie_in_buridda","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seitan","name":"Seitan","ingredients":["500 g di farina integrale di grano tenero","1 bicchiere di shoyu o tamari","1 c di zenzero in polvere","5 cm di alga kombu","acqua quanto basta"],"steps":["Impastare la farina con l'acqua in modo da ottenere un impasto molto morbido, lavorato lo stretto necessario per formarlo bene.","Dare all'impasto la forma di una sfera, quindi appoggiarlo in una zuppiera il cui bordo superi l'altezza dell'impasto e riempire d'acqua la zuppiera fino a coprire bene tutto l'impasto.","Far riposare circa 50 minuti.","Aprire un filo d'acqua molto sottile, sollevare delicatamente l'impasto in ammollo e, tenendolo fra le mani, iniziare a lavorarlo delicatamente sotto l'acqua.","Subito la farina inizia a cedere l'amido, che scorre via con l'acqua dandole il caratteristico colore bianco. Dopo molto tempo che si lavora l'impasto, anche la crusca comincia a cadere con l'acqua.","Quando l'acqua è meno bianca (cioè l'amido comincia a finire), si aumenta un poco il getto d'acqua. Quando esce solo crusca si può aumentare ulteriormente il getto d'acqua, e quando tagliandolo resta uniforme, senza buchi visibili è pronto. Al termine della lavorazione a mano ciò che rimane è il glutine.","A questo punto mettere un litro d'acqua in una pentola, aggiungere shoyu, alga e seitan.","Portare ad ebollizione e fare cuocere 40 minuti; negli ultimi minuti di cottura aggiungere lo zenzero.","Una volta raffreddato, il seitan si conserva in frigo in acqua e shoyu per qualche giorno."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeitan","country":"China","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/2016_Via_Santa_Maria_%28Pisa%29_02_Seitan_%28Toccare_il_Tempo%29.jpg/960px-2016_Via_Santa_Maria_%28Pisa%29_02_Seitan_%28Toccare_il_Tempo%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jordiferrer","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Scorze di agrume caramellate","name":"Scorze di agrume caramellate","ingredients":["200 g scorza di agrume","200 g di zucchero + 100 g di riserva"],"steps":["Sbucciare l'arancio cercando di mantenere la buccia il più possibile intatta","Se la parte bianca sotto la buccia è molto spessa va asportata nel limone mentre per gli altri frutti basta mettere la scorza a bagno in acqua per un paio di ore poi scolate e fate asciugare un po' su della carta","Tagliare la buccia in listarelle larghe mezzo centimetro e lunghe 3-4","Pesare le scorze e preparare un uguale peso di zucchero più un 50% da tenere da parte in caso di necessità (vedi oltre)","Mettere in un pentolino antiaderente le scorze e la prima parte di zucchero, e porre su un fuoco lento.","Mescolate continuamente, il preparato passerà per le seguenti fasi:","Scorze coperte di zucchero e zucchero","Poi uscirà l'acqua e si formerà uno sciroppo che dovrebbe essere un poco meno viscoso del miele, se è troppo liquido correggete con lo zucchero di riserva","Le scorze incominceranno a impregnarsi, le vedete diventare quasi trasparenti","Assicuratevi che si siano impregnate tutte uniformemente, altrimenti lasciate quelle più bianche sul fondo per un poco","L'acqua inizierà a evaporare e lo sciroppo diventerà sempre più denso, aggiungete le foglie di menta","Continuate a rimescolare fino a quando non ci sarà più lo sciroppo e lo zucchero fuso è adesso tutto alle scorze","Se preferite un gusto più forte lasciate ancora caramellare un poco lo zucchero","Ribaltare il contenuto della pentola su un ripiano di marmo o su della carta forno e separate il più possibile le listarelle le une dalle altre fintanto che sono calde (sono molto calde, più di 120 °C, resistete ancora un pochino ad assaggiarle!)","Lasciate raffreddare fino a quando non sono diventate dure","Staccatele dal ripiano e conservate in un boccaccio di vetro"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScorze_di_agrume_caramellate","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/L%27acqua_si_trasforma_in_sciroppo.jpg/960px-L%27acqua_si_trasforma_in_sciroppo.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simona Mondelli","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seitan alla pizzaiola","name":"Seitan alla pizzaiola","ingredients":["2 fettine di seitan","olio extravergine d'oliva","passata di pomodoro","origano (o basilico)"],"steps":["Mettere un po' d'olio extravergine d'oliva in una padella col seitan.","Aggiungere 3 o 4 cucchiai di passata di pomodoro e lasciar restringere bene il sughetto, girando le scaloppine di seitan per farle rosolare bene.","Per finire aggiungere un pizzico di origano (o, a scelta, di basilico) e servire con un bel contorno di verdure e/o insalata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeitan_alla_pizzaiola","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seitan con patate","name":"Seitan con patate","ingredients":["200 g di seitan (preferibilmente in fette)","2-3 patate medie","1 cipolla","olio d'oliva q.b."],"steps":["In una padella antiaderente versare un po' d'acqua, un po' di olio d'oliva, la cipolla affettata, e un pizzico di sale.","Lasciare soffriggere per qualche minuto. Nel frattempo, pelare le patate e tagliarle a pezzetti.","Aggiungere quindi le patate alla cipolla, e lasciar cuocere a tegame coperto per circa 20 minuti, finché le patate sono quasi del tutto cotte.","Aggiungere un po' d'acqua man mano, quando serve, e sale a piacere.","Tagliare le fette di seitan in sottili strisce, ed aggiungerle alle patate.","Lasciare insaporire ancora 5 minuti, spegnere il fuoco, aggiungere ancora un po' di olio di oliva, e servire.","A metà cottura si può aggiungere un trito di foglie di rosmarino, che ben si accompagna con le patate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeitan_con_patate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seitan in spezzatino","name":"Seitan in spezzatino","ingredients":["una confezione di seitan morbido","20-30 g di olio extravergine d'oliva","1 cipolla","2 carote","2 gambi di sedano","10 g di shoyu (salsa di soia)","sale aromatico q.b."],"steps":["Tagliare il seitan a spezzatini e nel frattempo far scaldare l'olio in una padella.","Aggiungere la cipolla affettata finemente, le carote ed il sedano tagliati a quadratini e far soffriggere per circa 10/15 minuti.","Unire di tanto in tanto - per non far asciugare troppo - un paio di cucchiai d'acqua. A questo scopo utilizzare anche quella di cottura del seitan contenuta nella confezione originale.","Insaporire il tutto con un pizzico di sale aromatico.","Infine aggiungere il seitan tagliato a dadini mescolando accuratamente, insaporendolo con un cucchiaio di shoyu."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeitan_in_spezzatino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seitan al cartoccio con olive","name":"Seitan al cartoccio con olive","ingredients":["una confezione di seitan","20-30 g di olio extravergine d'oliva","rosmarino, possibilmente fresco","10-15 olive nere tostate","sale aromatico q.b."],"steps":["Scaldare il forno a 180°","Marinare il seitan con olio extravergine d'oliva e rosmarino per 15 minuti.","Mettere il seitan nella carta stagnola con rosmarino e olive nere e chiudere la stagnola formando una sorta di pacchetto.","Lasciar riposare una ventina di minuti.","Infornare per 15 minuti circa.","Servire direttamente nella stagnola ancora caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeitan_al_cartoccio_con_olive","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Serpentone dolce","name":"Serpentone dolce","ingredients":["300 g di farina 00","100 g di mandorle dolci più alcune amare, pelate e tritate finemente","100 g di zucchero","mezzo bicchiere di olio d’oliva","un bicchierino di vin santo","100 g di uvetta sultanina","75 g di gherigli di noce","10 prugne secche","10 fichi secchi","due mele","due ciliegine candite (o, a piacere, due chicchi di caffè) per simulare gli occhi del serpente","ostie per ricoprire la placca del forno"],"steps":["Impastare la farina, metà zucchero, metà olio e qualche cucchiaiata di acqua, per ottenere una pasta di una discreta consistenza.","Lasciare riposare almeno 20 minuti l'impasto.","Mentre la pasta risposa porre in ammollo l'uvetta, tritare prugne e fichi, mondare le mele e tagliarle a fettine.","Scolare bene l'uvetta, quindi prendere gli ingredienti preparati e mescolarli con lo zucchero e l'olio rimasto.","Accendere il forno a 140° circa.","Aggiungere il vin santo, quindi lasciar riposare il tutto per 30 minuti.","Prendere ora la pasta precedentemente preparata con farina e olio, metterla su un canovaccio da cucina pulitissimo e lavato senza ammorbidenti.","Stendere la pasta ben sottile con il mattarello: il canovaccio faciliterà il lavoro e impedirà che si attacchi. Prelevare il ripieno e versarlo sul disco di pasta, avendo cura di tenere i bordi liberi per poter richiudere il tutto su sè stesso.","Usando un lembo del canovaccio tirare su la pasta, facendola ricadere lentamente sopra il ripieno e arrotolando il dolce come se fosse un sigaro.","Ora prendere il dolce e dargli forma tonda e acciambellata. Guarnire con una mandorla all'altezza della bocca e due ciliegine candite al posto degli occhi.","Spennellare di uovo sbattuto per lucidarlo.","Prendere la teglia del forno e cospargerla di ostie, quindi mettere il dolce sulle ostie e infornare per 40 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSerpentone_dolce","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seppie in umido","name":"Seppie in umido","ingredients":["600 g seppie pulite","300 g piselli (sgranati)","1 scalogno, o mezza cipolla","1 bicchiere di vino bianco secco"],"steps":["Pulire le seppie e tagliarle a grosse liste (se sono piccole si possono lasciare intere).","Preparare un trito fine con lo scalogno o la cipolla.","In una casseruola rosolare lo scalogno (o la cipolla) in un po' di olio, fino a che imbiondisca.","Introdurre le seppie e lasciarle cuocere per circa 5 minuti.","Aggiungere il vino bianco e cuocere a fuoco moderato con il coperchio (eventualmente aggiungere acqua se l'intingolo asciugasse troppo) fino a rendere le seppie morbide (1 h).","Introdurre i piselli (se freschi, vanno sbollentati in precedenza) e cuocerli per altri 15 minuti, aggiungendo poca acqua se necessario.","Aggiustare con sale e pepare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeppie_in_umido","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sfincione","name":"Sfincione","ingredients":["500 g di farina","1 cucchiaio di zucchero","10 g di lievito","200 g di pomodori","100 g di cipolle","50 g di concentrato di pomodoro","50 g di pane grattugiato","200 g di formaggio fresco \"primosale\"","50 g di alici sotto sale","succo di mezzo limone","sale q.b.","pepe q.b.","formaggio pecorino grattugiato q.b.","origano a piacere"],"steps":["Sciogliere il lievito nell'acqua tiepida assieme a un cucchiaino di zucchero, mescolare bene con una forchetta e aspettare che la soluzione diventi schiumosa.","Fare la fontana di farina e mettere nel cratere la soluzione di acqua e lievito.","Incorporare il liquido alla farina, salare con moderazione e impastare a lungo.","Lasciare lievitare l'impasto coperto con un canovaccio per tre ore.","Nel frattempo preparare quanto occorre per il condimento: tuffare i pomodori in acqua bollente per mezzo minuto, pelarli e tritarli.","Affettare sottilmente le cipolle e farle appassire in due cucchiai di olio.","Unire i pomodori, il concentrato di pomodoro, il sale, il pepe e fare cuocere per venti minuti a fuoco dolce aggiungendo la poca acqua che occorre.","Tostare il pane grattugiato in una padella con qualche goccia di olio finché non sarà dorato.","Tagliare il primo sale a dadini e metterlo a bagno in acqua fredda.","Diliscare le alici salate e spezzettarle a tocchetti.","Emulsionare a caldo il succo di mezzo limone con 4 cucchiai di olio di oliva, fare un cratere nella pasta lievitata e incorporarvi l'emulsione di limone e olio e il pecorino grattugiato.","Impastare bene e spianate la pasta in una teglia unta con 3 cucchiai di olio di oliva.","Per avere uno sfincione della giusta altezza le dimensioni della teglia, con 500 g di farina, dovranno essere di circa 30 cm x 25 cm; i bordi devono essere alti almeno 6 cm, per dare modo alla pasta, alta 3 cm, di raddoppiare in lievitazione.","Con la punta delle dita praticare delle fossette sulla pasta fino a toccare la base della teglia, poi ricoprire con la metà del sugo di pomodoro e cipolla.","Fate lievitare per altre 3 ore e poi infornare per 20 minuti in forno preriscaldato a 200°.","Quindi sfornare e distribuire velocemente su tutta la superficie il resto del sugo, i dadini di \"primosale\" e le alici.","Spolverare con origano e ricoprire con il pane grattugiato tostato.","Bucherellare la superficie con la forchetta, irrorare con olio a filo e infornare per altri 20 minuti a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSfincione","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Sfinciuni_%28Sfincione%29.jpg/960px-Sfinciuni_%28Sfincione%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paolorausch","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Sciroppo di limone","name":"Sciroppo di limone","ingredients":["550g di zucchero","100 ml di acqua","10-12 limoni"],"steps":["Lavare accuratamente la buccia dei limoni.","Rimuovere con un coltello (o con un pelapatate ben affilato) la parte gialla della buccia dei limoni (il flavedo) e conservarla a parte, facendo attenzione a non lasciare parti bianche (l'albedo) che darebbero un gusto amarognolo allo sciroppo.","Versare lo zucchero in una pentola, mescolandovi la parte gialla delle bucce. Coprire poi la pentola con della pellicola trasparente e lasciare riposare un'ora circa, in modo che gli oli essenziali delle bucce vengano assorbiti dallo zucchero.","Spremere i limoni, filtrandone il succo con un colino.","Togliere la pellicola trasparente dalla pentola, aggiungere l'acqua e portare molto lentamente ad ebollizione, in modo da ottenere uno sciroppo trasparente.","Togliere la pentola dal fuoco ed aggiungere il succo dei limoni.","Imbottigliare lo sciroppo passandolo con un colino, in modo da rimuovere le bucce."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSciroppo_di_limone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Semifreddo al croccantino","name":"Semifreddo al croccantino","ingredients":["5 uova ingrediente","½ l panna fresca","400 gr zucchero bianco","100 gr mandorle"],"steps":["In un pentolino si fanno caramellare 200 gr di zucchero con l'aiuto di un cucchiaio di acqua.","Quando il colore diventa marrone non troppo scuro (sennò brucia), si spegne il fuoco e si aggiungono le mandorle. si stende su un piano di marmo o in una teglia coperta di carta oleata e si fa freddare.","Nel frattempo di monta la panna a neve ferma e i 5 tuorli con i restanti 200 gr di zucchero fino a che non diventano quasi bianchi e spumosi.","Il caramello ormai freddo si spezza e si riduce in briciole.","Si mescola tutto insieme si versa in uno stampo leggermente oliato e si mette in freezer per almeno 8 ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSemifreddo_al_croccantino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sfiha","name":"Sfiha","ingredients":["carne macinata","pasta di pane","cipolla","pomodoro tritato","spezie","Tahina o yogurt bianco"],"steps":["Far rosolare la cipolla per farla rammollire","Unire la cipolla rosolata a carne macinata, spezie e sale","A cottura quasi ultimata aggiungere il pomodoro tritato","Mettere sull'impasto il Tahina o yogurt e mescolare il tutto (cosi non si frammenta l`impasto al momento della cottura in forno)","Stendere la pasta in forma anche circolare, bucherellarla con la forchetta in modo che l`impasto fritto preparato in precedenza può aderire meglio alla pasta stesa","Aggiungere un cucchiaio d'impasto fritto sopra ogni pezzo di pasta stesa","Ungere una teglia da forno con olio e sistemarvi sopra i pezzi di Sfiha affiancati","Variante: dopo aver steso l'impasto, chiuderlo a forma di spirale","Cuocere in forno per venti minuti, controllando ogni tanto la cottura per evitare si bruci"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSfiha","country":"Lebanon","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Sfiha.jpg/960px-Sfiha.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carioca","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Seppie ripiene","name":"Seppie ripiene","ingredients":["Due seppie medie","3 uova","200 grammi di formaggio pecorino grattugiato","mollica di pane raffermo","2 cucchiai di olio extravergine di oliva di Carpino","uno spicchio di aglio","una cipolla bianca","un ciuffo di prezzemolo","una bottiglia da 700g di salsa di pomodoro","sale qb"],"steps":["Sbattere bene le uova in una terrina, aggiungere olio, formaggio, aglio e prezzemolo tagliati finemente","come ultima cosa la mollica di pane quanto basta per raggiungere la consistenza che si vuol dare al ripieno stesso, mescolare fino ad ottenere un impasto omogeneo.","Riempire con esso le seppie, pulite in modo da lasciarle il più possibile integre;","legarle con refe bianca per evitare che il ripieno fuoriesca.","In una terrina di terracotta mettere della cipolla tritata finemente, l'olio desiderato e adagiarvi le seppie: salarle e cuocerle a fuoco molto lento, avendo cura di muoverle continuamente, senza però rigirarle, fino a quando saranno ben rosolate e la cipolla ben dorata;","aggiungere, la salsa di pomodoro. Lasciar cuocere, sempre a fuoco molto lento, per circa 45 minuti, controllando che le seppie non si attacchino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSeppie_ripiene","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Seppie_ripiene_1.jpg/960px-Seppie_ripiene_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"10Rosso","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Schwrazu","name":"Schwrazu","ingredients":["30 g di burro","350 g di luganega","350 g di manzo","200 g di pancetta","100 g di fagiolini.","3 o 4 carote","2 o 3 scalogni","Olio","Sale","Pepe","Un bicchiere di vino rosso"],"steps":["La carne va tritata a dovere, il tutto viene impastato con aggiunta di pane grattugiato e messo in forno per circa un'ora a 180 °C.","Viene solitamente consumato caldo ed accompagnato da un boccale di birra.","Categoria:Ricette moldave Categoria:Secondi piatti-Carne"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSchwrazu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sedani ripieni alla pratese","name":"Sedani ripieni alla pratese","ingredients":["Sedani","Ragù di carne","olio extravergine di oliva, chiaramente toscano.","uova e farina per la pastella","Carne di vitello macinata","Mortadella macinata","Prezzemolo tritato","Uno spicchio di aglio tritato","Parmigiano grattugiato","Uova","Sale e pepe","Noce moscata"],"steps":["Pulire i sedani, eliminando il filame dalle nervature, e tagliare le costole dei sedani in pezzi non più grandi di 7 cm circa.","Fate scottare i pezzetti di sedano in una pentola di acqua bollente e salata. Un segreto: una volta scottati i sedani, farli raffreddare in mezzo a due panni di cotone e precari, al fine di far uscire tutta l'acqua in eccesso.","Procedete alla lavorazione dell'impasto: in una ciotola, amalgamate bene la carne di vitello trottata, la mortadella tritata, il parmigiano grattugiato, l'aglio, il prezzemolo e le uova; aggiustate di sale. Aggiungere pepe e noce moscata a volontà.","Riprendete i sedani, ormai freddi e senza acqua in eccesso: riempite una costolina con un po' di ripieno, quindi chiudetela con un'altra costolina. Ripetete per tutte le costoline.","Passate le costolette ripiegate e chiuse nella farina, quindi nell'uovo sbattuto; mettete a friggere in abbondante olio extravergine di oliva.","Adagiate su una teglia uno strato di ragù di carne caldo, quindi appoggiate i sedani sopra al ragù e fateli sobbollire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSedani_ripieni_alla_pratese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Scrippelle","name":"Scrippelle","ingredients":["4 uova","4 cucchiai di farina 00","250 ml di acqua","1 cucchiaio di olio"],"steps":["In genere la pastella ha una forma molto liquida, per questo si può aggiungere se necessario ulteriore acqua.","La cottura, che deve essere fatta su padelle antiaderenti ben oliate su fuoco medio, avviene versando la pastella con un mestolo nella padella, qui l'abilità e la destrezza sono essenziali per distribuire la pastella in maniera uniforme formando un sottilissimo strato, simile ad un velo.","La cottura è molto veloce e ci vuole una certa abilità nel rigirare a metà cottura la scrippella per farle raggiungere la cottura da ambo i lati."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScrippelle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Scrippelle_mbusse.jpg/960px-Scrippelle_mbusse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Franco aq","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Scorze di arancia candite","name":"Scorze di arancia candite","ingredients":["300g scorze di arance bio non trattate","2 L acqua","300g zucchero semolato"],"steps":["Tagliare le scorze lavate nella forma desiderata, depurarle dalla sostanza amara mediante bagno in acqua fredda, cambiando l'acqua ogni tre ore per tre volte e riponendo in frigorifero il tutto ogni volta. Lasciare le bucce in frigorifero con acqua fresca una notte. Il giorno successivo sciacquare le scorze e metterle nuovamente a bagno per due ore. Scolare.","Far bollire l'acqua e versarvi circa metà dello zucchero, mescolare.","Proseguendo l' ebollizione, tuffare nello sciroppo le scorze, mescolare delicatamente.","Far ritirare lo sciroppo contenente le bucce, aggiugendo contemporaneamente lo zucchero rimanente in tre tempi, producendo concentrazioni crescenti; mescolare in continuazione sempre con delicatezza.","Protrarre la cottura. Eliminare l' acqua dallo sciroppo senza degradare lo zucchero, rimestando piano, ottenendo così dei canditi di agrumi ricoperti da una patina bianca."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScorze_di_arancia_candite","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Scorzette","name":"Scorzette","steps":["Tritare il cioccolato e le mandorle non troppo finemente.","Montare gli albumi a neve, aggiungendo gradualmente lo zucchero.","Incorporare le mandorle amalgamando il composto.","Con un cucchiaio formare piccoli impasti schiacciati da disporre sulla leccarda con carta da forno.","Cuocere in forno preriscaldato a 180 C° per 10 minuti circa.","Lasciar raffreddare per un minuto e, con una carta da forno, pigiare leggermente gli impasti con un mattarello dando una leggera forma concava.","Staccarli con una spatola o un coltello.","Appoggiare l'impasto sul palmo della mano, quindi piegarlo leggermente con il palmo tenendo appoggiato l'indice (indice e medio se l'impasto è più grande), terminata l'operazione lasciarli raffreddare completamente.","Sciogliere il cioccolato fondente a bagnomaria, spalmarlo sulla superficie interna e attendere che si solidifichi."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FScorzette","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Scorzette_d%27arancia_al_cioccolato_-_Sagra_del_pistacchio_di_Bronte_2024.jpg/960px-Scorzette_d%27arancia_al_cioccolato_-_Sagra_del_pistacchio_di_Bronte_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sannita","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti alla carbonara","name":"Spaghetti alla carbonara","ingredients":["500 g di spaghetti","200 g di guanciale (o pancetta)","4 tuorli","pecorino grattugiato","pepe nero macinato al momento"],"steps":["Soffriggere a fuoco lento il guanciale, precedentemente tagliato a pezzi di un centimetro, nell'olio fino a quando non sia leggermente dorato.","Nel frattempo sbattere le uova in una terrina che conterrà la pasta aggiungendo il pecorino grattugiato e il pepe.","Come variante, nella doratura della pancetta/guanciale aggiungere 20g di burro.","Per aumentare la cremosità delle uova appoggiare la terrina sulla pentola dove bolle l'acqua per circa trenta secondi, continuando a mescolare.","Cuocere gli spaghetti al dente, scolarli e versarli immediatamente nella terrina, quindi mescolarli velocemente.","Aggiungere il guanciale e continuare a mescolare.","Chi apprezza i gusti forti potrà aggiungere, prima di mangiare, altro pecorino e/o pepe.","Negli ultimi anni si è diffuso l'uso, errato, di aggiungere della panna fresca alle uova, soprattutto nel norditalia.","Questo viene usato come espediente per mantenere le uova liquide (l'uovo deve rimanere crudo, non si deve raggrumare, questa è l'unica difficoltà nella preparazione del piatto), ma nella versione della tradizione romana la panna non è presente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alla_carbonara","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Spaghetti_alla_Carbonara_3.jpg/960px-Spaghetti_alla_Carbonara_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lasagnolo9 at Italian Wikipedia (= formerly Ramagliolo9 at Italian Wikipedia)","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti all'amatriciana","name":"Spaghetti all'amatriciana","ingredients":["500 g di spaghetti (no bucatini)","100 g di guanciale di maiale","100 g di pecorino","500 g di pomodori pelati o polpa","1 cucchiaio di olio extra vergine d'oliva","1/2 bicchiere di vino bianco secco","sale","poco peperoncino"],"steps":["Tagliuzzare il guanciale a dadi in maniera grossolana. I dadi non devono essere troppo sottili altrimenti tendono ad imbiondire troppo rapidamente e alla fine potrebbero risultare troppo duri.","Metterli a cuocere in una padella di ferro con l'olio ed il peperoncino. Aggiungere poi il vino e appena evaporato se il guanciale risulta sufficientemente imbiondito all'esterno ma ancora tenero all'interno, vanno tolti dalla padella e conservati al caldo in un fazzoletto di carta.","A questo punto aggiungere all'olio i pomodori (se pelati vanno spezzettati con le mani)e un poco di sale e farlo cuocere a sufficienza. Dopodiché inserire il guanciale che si era messo da parte, ravvivare il fuoco per qualche minuto ed il sugo è pronto.","Quindi scolate gli spaghetti al dente in una casseruola, unite la salsa appena preparata ed unite una bella spolverata di pecorino appena grattato.","È costume degli amatriciani aggiungere altro pecorino durante la consumazione, se gradito."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_all'amatriciana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Bucatini_amatriciana_Roma_2019.jpg/960px-Bucatini_amatriciana_Roma_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blackcat","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti alla puttanesca","name":"Spaghetti alla puttanesca","steps":["Tritate il prezzemolo","Tagliate le olive in grosse rondelle e il pomodoro a tocchetti","Fate rosolare l'aglio nell'olio insieme alle acciughe","Quando le acciughe saranno sciolte, ma prima che l'aglio imbiondisca, unitevi i capperi, le olive snocciolate tagliate e i pomodori pelati, il peperoncino e l'origano.","Togliere l'aglio prima dell'imbiondimento","A cottura ultimata completate la salsa con il prezzemolo tritato, lasciate ancora un minuto sul fuoco e quindi aggiustate di sale.","Lessate la pasta e quindi conditela."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alla_puttanesca","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Spaghetti_alla_puttanesca_%282010%29_-_RaBoe.jpg/960px-Spaghetti_alla_puttanesca_%282010%29_-_RaBoe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"© Ra Boe / Wikipedia Create the proper attribution for your usage by clicking on this button! 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Foto selbst aufgenommen mit Nikon-D50: Objektiv Tamron 18 - 250 mmvon Wikipedia-User: Ra Boe This photo was taken with an Nikon-D50:, Objective Tamron 18 - 250 mm by Wikipedia user: Ra Boe","licence":"CC BY-SA 3.0 de"},{"title":"it:Libro di cucina/Ricette/Spaghetti con cacio e pepe","name":"Spaghetti con cacio e pepe","ingredients":["400 g di spaghetti","100 g di pecorino grattugiato","pepe in grani","sale"],"steps":["Cuocere gli spaghetti, scolarli lasciandoli abbastanza al dente e condirli con il pecorino, una piccola cucchiaiata di pepe pestato nel mortaio e due o tre cucchiaiate della loro acqua di cottura.","Mescolare per bene e servire. In alternativa, stemperare il pecorino in due o tre cucchiai di acqua di cottura e poi versare sopra gli spaghetti e una generosa spolverata di pepe appena pestato. Mescolare bene."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_con_cacio_e_pepe","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Spaghetti_cacio_e_pepe_%28creamy_as_it_should_be%29.jpg/960px-Spaghetti_cacio_e_pepe_%28creamy_as_it_should_be%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Der Zahir","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti aglio, olio e peperoncino","name":"Spaghetti aglio, olio e peperoncino","ingredients":["160 g spaghetti di grano duro","2 litri di acqua","1 spicchio d'aglio","1 peperoncino piccante (la quantità di peperoncino varia a seconda della sua piccantezza)","10 g di sale grosso, circa un pugno","21 g di olio extravergine d'oliva, circa tre cucchiai"],"steps":["Portare ad ebollizione l'acqua in una grossa pentola.","Sbucciare l'aglio e tagliarlo a rotelline oppure schiacciarlo tra il palmo della mano ed il piano di lavoro, a seconda vi piaccia mangiare anche l'aglio oppure preferiate sentire solo il profumo.","Soffriggere in una padella l'aglio con metà dell'olio facendo attenzione a dorarlo solamente e non bruciarlo. Aggiungere anche il peperoncino, e farlo scaldare leggermente, basta che lasci il profumo ed il piccante.","Spegnere la padella dell'olio e togliere il peperoncino. Se non piace da masticare l'aglio, toglierlo, ma il consiglio è di lasciarlo.","Quando bolle l'acqua, salarla e buttare la pasta.","Poco prima che la pasta sia cotta al dente, scolarla. Spesso sulle confezioni ci sono i tempi di cottura, circa un minuto prima.","Mettere la pasta nella padella con l'olio. Attenzione! Nel versare la pasta nell'olio, la pasta umida nell'olio schizzerà: fare attenzione a non scottarsi, per questo vi ho consigliato di spegnere l'olio prima.","Accendere il fuoco sotto la padella e ripassare per circa 30 secondi la pasta nell'olio, aggiungendo il resto dell'olio.","Servire nel piatto bollente, mangiare subito. Qualcuno la guarnisce con del prezzemolo, ma è raro. NON condire con parmigiano o altro formaggio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_aglio%2C_olio_e_peperoncino","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Spaghetti_aglio_e_olio_1.jpg/960px-Spaghetti_aglio_e_olio_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"10Rosso","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Sgabei","name":"Sgabei","ingredients":["400g di farina","20 g di lievito di birra","un pizzico di sale","un bicchiere e ½ d’acqua","½ litro d’olio extravergine d’oliva"],"steps":["Sciogliere in acqua tiepida il lievito di birra aggiungendovi un po’ di sale.","Disporre “a fontana” la farina sul tavolo versandovi al centro il lievito di birra sciolto nell’acqua.","Lavorare l’impasto e lasciarlo lievitare per un’ora un’ora e mezza.","Sistemare la pasta sul piano e stenderla.","Tagliare a strisce (circa 3cm larghezza e dai 15 ai 30 cm in lunghezza) e farle riposare per circa 45 minuti.","Friggere le striscioline in olio caldo fino a dorarle, sgocciolarle, asciugarle e servirle con un po’ di sale."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSgabei","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Sgabei.jpg/960px-Sgabei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Filippo from Bergamo, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Sgroppino","name":"Sgroppino","ingredients":["Gelato al limone","Prosecco","Vodka al limone"],"steps":["Sbattere a mano del gelato al limone finché l'impasto non risulti cremoso, aggiungere prosecco per circa 1/3 e 1/10 di vodka.","Mescolare e servire in un contenitore freddo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSgroppino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Spaghetti tonno e origano","name":"Spaghetti tonno e origano","ingredients":["400 g di spaghetti","200 g di passata di pomodoro","200 g di tonno","1 spicchio d'aglio","1 manciata di origano","peperoncino q.b.","sale q.b.","olio (se non è già nel tonno)"],"steps":["Riempire la pentola di acqua e portare a ebollizione con il coperchio","Quando l'acqua bolle, salare e buttare gli spaghetti","Versare nella padella il tonno con il suo olio e soffriggere con uno spicchio d'aglio e il peperoncino","Aggiungere al soffritto il pomodoro e un pizzico di sale","Aggiungere una manciata di origano e mescolare","Scolare gli spaghetti e unire il sugo","Servire cospargendo di parmigiano"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_tonno_e_origano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Soma d'aij","name":"Soma d'aij","steps":["Versare in un piatto un poco di olio di oliva e intingere in esso degli spicchi d'aglio tagliati a metà, dalla parte del taglio.","Grattare tali spicchi, precedentemente tagliati e intinti nell'olio, sulla crosta di una pagnotta, preferibilmente di varietà \"biova\", che possiede un'utile crosta ruvida.","Tagliare a metà il pane, intingerlo nell'olio precedentemente utilizzato, aggiungervi una spruzzata di sale (anche sull'esterno della pagnotta dov'è stato grattato l'aglio) e alcune fette di pomodoro e infine richiudere, a formare un panino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSoma_d'aij","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Spaghetti alla carrettiera","name":"Spaghetti alla carrettiera","ingredients":["spaghetti","olio","aglio","pepe","formaggio pecorino"],"steps":["Lessare gli spaghetti in acqua salata, scolarli al dente e metterli nei piatti sui quali versare un po' d'olio crudo e pepe.","Grattugiate direttamente sulla pasta, prima l'aglio e poi il pecorino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alla_carrettiera","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Shortbread","name":"Shortbread","ingredients":["300 g farina \"00\"","100 g zucchero","200 g burro a temperatura ambiente","un pizzico di sale"],"steps":["Mescolare la farina con lo zucchero ed il sale, aggiungere il burro spezzettato e con l'aiuto di due forchette ridurre il tutto ad un composto granuloso.","A questo punto impastare velocemente fino ad ottenere un composto omogeneo, formare una palla, avvolgerla in un telo o in una pellicola e lasciarla in frigo per 30 minuti.","Poggiare l'impasto su una teglia, usando un foglio di carta da forno, e schiacciarlo con cura cercando di mantenerlo compatto fino ad ottenere una sfoglia di circa mezzo centimetro di spessore. Bucherellare con la forchetta tutta la superficie e con una rotellina segnare, senza arrivare a tagliare, dei pezzi di circa 2,5 x 5 cm.","Cuocere in forno a 180° per 20-25 minuti finché i margini della sfoglia assumono un colore dorato.","Togliere dal forno, far raffreddare completamente e tagliare i biscotti nei solchi già tracciati."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FShortbread","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Scottish_Shortbread_%2810513569756%29.jpg/960px-Scottish_Shortbread_%2810513569756%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti alle acciughe","name":"Spaghetti alle acciughe","steps":["Fare bollire l'acqua per cuocere gli spaghetti con un cucchiaino di sale","in una padella mettere a scaldare l'olio d'oliva. Dopo 5 minuti aggiungere le acciughe o in alternativa le alici sott'olio per altri 3-4 minuti.","Scolare la pasta e aggiungerla nella padella.","Servire dopo aver rigirato bene gli spaghetti nella padella in maniera da insaporirli con l'olio e le acciughe."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alle_acciughe","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Spaghetti alla chitarra","name":"Spaghetti alla chitarra","ingredients":["La chitarra, strumento tipico della cucina abruzzese","7 hg di farina","6 uova intere","200 gr di agnello","200 gr di magro di maiale","300 gr di carne macinata mista","3 scatole grandi di pomodori pelati (o 2 bottiglie di pomodoro da 1 litro)","50 grammi di burro","un bicchiere di olio","una cipolla piccola","una carota","sale q.b.","parmigiano grattugiato"],"steps":["Col matterello fare una sfoglia non troppo sottile.","Tagliare la sfoglia in rettangoli lunghi 60 cm circa e larghi circa 20 cm; porre ogni rettangolo sulle corde della chitarra (nel senso della lunghezza) e premere con il matterello, così da ottenere dei maccheroni.","A parte preparare il ragù con i pomodori, la carne, il burro, l'olio, la cipolla intera e la carota (tempo di cottura: almeno 1 ora).","In una pentola abbastanza grande salare a far bollire a fuoco forte molta acqua.","Ottenuto il bollore, versare i maccheroni ed attendere che tornino a galleggiare (ciò avverrà entro qualche minuto).","Fermare la cottura con acqua molto fredda.","Condire immediatamente, spolverare (se si vuole) con parmigiano e servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alla_chitarra","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/4/46/Spaghetti_alla_chitarra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"fugsu","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Spaghetti con polpette di carne e salsa di pomodoro","name":"Spaghetti con polpette di carne e salsa di pomodoro","ingredients":["250g carne macinata di manzo;","250g carne macinata di maiale;","mezzo spicchio di aglio tritato;","200g formaggio parmigiano grattugiato;","un uovo;","50g mollica di pan carrè;","latte q.b.;","3 scatole di pomodori pelati;","sale q.b. (q.b. abbreviazione di \"quanto basta\");","pepe q.b.;","basilico due foglie;","prezzemolo tritato un cucchiaio;","una cipolla tritata;","farina q.b.;","olio di semi q.b.;","480g spaghetti."],"steps":["Ammollare il pane nel latte e ridurlo in poltiglia, miscelarlo alla carne con l'uovo, il prezzemolo, il formaggio (100g) e l'aglio, salare e pepare q.b..Mescolare;","Dare forma alle polpettine ed infarinarle. Passare il pomodoro;","In un tegame basso soffriggere la cipolla nell' olio e friggere le polpettine nell' intingolo;","Aggiungere la passata, il basilico e portare a cottura restringendo il sugo;","Cuocere gli spaghetti in abbondante acqua salata, scolare e condire con la salsa preparata, impiattare guarnendo ogni porzione con la giusta quantità di polpettine;","Cospargere gli spaghetti con formaggio Parmigiano grattugiato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_con_polpette_di_carne_e_salsa_di_pomodoro","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Spaghetti alle vongole","name":"Spaghetti alle vongole","ingredients":["200 g di spaghetti","400 g di vongole","400 g di pomodori da sugo, nella versione rossa","uno spicchio d’aglio","mezzo bicchiere d’olio extravergine d’oliva","un ciuffo di prezzemolo","peperoncino","sale"],"steps":["Spurgate in acqua corrente le vongole per qualche ora, poi lavarle accuratamente e batterle leggermente, una ad una, con il lato aperto delle valve rivolto in basso (scartate quelle da cui esce anche poca sabbia), per assicurarsi che non contengano residui.","Terminata questa operazione metterle in una larga padella in cui si è fatto precedentemente rosolare uno spicchio di aglio in abbondante olio di oliva, coprire e far saltare il tutto a fuoco vivo fino alla completa apertura dei mitili.","Nel frattempo far cuocere la pasta in abbondante acqua salata e scolarla al dente. Versate poi la pasta nella padella con il sauté di vongole e mantecate per qualche secondo.","Completare con prezzemolo tritato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSpaghetti_alle_vongole","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Spaghetti_alle_vongole.jpg/960px-Spaghetti_alle_vongole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user: [2], retouched by AM","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Struffoli","name":"Struffoli","ingredients":["600 g farina","4 uova","1 tuorlo","2 cucchiai zucchero","80 g burro (una volta si usava lo strutto: 25 g)","1 bicchierino di limoncello o rum","scorza di mezzo limone grattugiata","1 pizzico sale","olio (o strutto) per friggere","400 g miele","confettini colorati (in Campania si chiamano \"diavulilli\")","confettini cannellini (confettini che all'interno contengono aromi alla cannella)","100 g di arancia candita","100 g di cedro candito","50 g di zucca candita"],"steps":["Disponete la farina sul piano di lavoro e impastatela con uova, burro, zucchero, scorza grattugiata di mezzo limone, un bicchierino di rum e un po' di sale.","Ottenuta un amalgama omogenea, dategli la forma di una palla e fatela riposare mezz'ora.","Poi lavoratela ancora brevemente e dividetela in pallottole grandi quanto il pugno di una mano, da cui ricavare, rullandoli sul piano infarinato, tanti bastoncelli spessi un dito","Tagliateli a tocchettini che disporrete senza sovrapporli su un telo infarinato.","Al momento di friggerli, porli in un setaccio e scuoterli in modo da eliminare la farina in eccesso.","Friggeteli pochi alla volta in abbondante olio bollente","Prelevateli gonfi e dorati, non particolarmente coloriti e soprattutto non bruciati","Sgocciolateli e depositateli ad asciugare su carta assorbente da cucina.","Fate liquefare il miele a bagnomaria in una pentola abbastanza capiente, toglitela dal fuoco e unitelo agli struffoli fritti, rimescolando delicatamente fino a quando non si siano bene impregnati di miele.","Versare quindi la metà circa dei confettini e della frutta candita tagliata a pezzettini e rimescolare di nuovo.","Prendete quindi il piatto di portata, e disponete gli struffoli su di esso.","Poi, a miele ancora caldo, prendete i confettini e la frutta candita restanti e spargetela sugli struffoli in modo da cercare di ottenere un effetto esteticamente gradevole.","Quando il miele si sarà solidificato, togliete delicatamente il barattolo dal centro del piatto e servite gli struffoli."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStruffoli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Struffoli.JPG/960px-Struffoli.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Strudel","name":"Strudel","ingredients":["1 confezione di pasta sfoglia, meglio, pastamatta","uvetta","fettine di mele","zucchero","cannella","un rosso d'uovo","noci"],"steps":["Disporre su un foglio di pasta sfoglia un piatto pieno di fettine di mele, uvetta, zucchero e cannella.","Arrotolare, spennellare con il rosso d'uovo e spolverizzare con un po' di zucchero.","Mettere in forno preriscaldato a 180° per circa 45 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStrudel","country":"Iran","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Apple_strudel_in_Italy.JPG/960px-Apple_strudel_in_Italy.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicholas Gemini","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Sugo ai funghi","name":"Sugo ai funghi","ingredients":["3 cucchiai di olio","2 spicchi di aglio","50 g di burro","30 g di funghi secchi","200 cl di panna (equivalenti a un bicchiere)."],"steps":["Far colorire l'aglio con l'olio in un tegamino.","Togliere l'aglio e mettere il burro e i funghi fatti rinvenire in acqua tiepida.","Fare rosolare.","Aggiungere la panna."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSugo_ai_funghi","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Strufuggiu","name":"Strufuggiu","ingredients":["200 gr di farina","7 cucchiai di olio di oliva (5 cucchiai per l'impasto e 2 per il ripieno)","1/2 mazzo di basilico","50 gr di formaggio di grana grattugiato","il grana ed il basilico, una volta tritato, devono essere della stessa quantità","sale una punta di cucchiaino da caffè"],"steps":["Riscaldarsi bene le mani con acqua calda: questa torta va eseguita impastando a mano e l'acqua con cui ci si lavano le mani dev'essere l'unica che si adopera.","Impastare la farina aiutandosi esclusivamente con l'olio e senza aggiungere acqua; aggiungere nel frattempo il sale.","Dividere l'impasto in due parti circa 1/3 e 2/3: le due parti saranno rispettivamente la superiore e l'inferiore.","Tritare il basilico finemente ed aggiungervi il grana, impastare a parte con l'olio.","Stendere la parte inferiore del primo impasto in una teglia da forno, rovesciarvi sopra il ripieno di basilico e grana e coprire con la parte superiore anch'essa ben stesa su tutta la superficie della torta.","Infornare a 200°C per 40 min.","circa (dipende dal tipo di forno che si usa), controllando comunque il colore della torta che deve appena colorire nella parte superiore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStrufuggiu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sukiyaki","name":"Sukiyaki","ingredients":["600 g di controfiletto di manzo tagliato a fettine sottili","2 cucchiai di sakè","200 g di noodle secchi","450 g di funghi enokitake","20 g di lardo di manzo","10 cipollotti tagliati in 4 parti","2 cipolle tagliate in 8 fette","4 uova","300 g di crescione lavato e tagliato a metà","250 g di tofu tagliato in 12 cubetti","1 cucchiaio di zucchero semolato","5 cucchiai di brodo dashi","5 cucchiai di salsa shoyu","1,2 dl di mirin"],"steps":["Cospargete la carne con 1 cucchiaio di sakè e fate riposare 30 minuti. Sbollentate i noodle per 2 minuti, scolateli e tagliateli in pezzi lunghi 5 cm. Per preparare la salsa mescolate in un tegamino il dashi, la salsa shoyu, il mirin, 1 cucchiaio di sakè, lo zucchero e cuocete finché quast'ultimo si sarà sciolto.","Mettete su un vassoio le cipolle, i cipollotti, il crescione, i funghi, i noodle e il tofu e portate in tavola. Sbattete 4 uova in 4 ciotoline e portatele in tavola. Riscaldate sul tavolo un tegame con fornelletto portatile e scioglietevi il lardo. Unite i cipollotti e le cipolle e saltate per 2 minuti. Versate nel tegame 1/4 della salsa preparata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSukiyaki","country":"Japan","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Stoccafisso in Buridda","name":"Stoccafisso in Buridda","ingredients":["1 kg di stoccafisso già bagnato.","200 g di pomodori (o l'equivalente in pelati)","20 g di funghi secchi","1 piccola cipolla pulita","1 spicchio d'aglio sbucciato","1 ciuffetto di prezzemolo","1 cucchiaio di pinoli","1 acciuga salata","1/2 bicchiere di vino bianco secco","1 bicchiere d'olio d'oliva","sale q.b. (q.b. abbreviazione di \"quanto basta\")","pepe q.b."],"steps":["Tritare la cipolla, l'aglio, la carota, il sedano e il prezzemolo; farli soffriggere in un tegame con l'olio","Diliscare e sfilettare le acciughe, sminuzzare e schiacciare i filetti.","Pulire i pomodori della pelle e dei semi e tritarli","Far rinvenire, strizzare e tritare i funghi","Aggiungere al soffritto le acciughe, i pomodori e i funghie amalgamare eventualmente addensando con un cucchiaio di farina.","Pulire lo stoccafisso della pelle e delle lische e tagliarlo a pezzetti, quindi metterlo nel tegame e quando si è insaporito aggiungere i pinoli e aggiustare di sale e pepe.","Versare il vino e cuocere a fuoco moderato per 20-30 minuti, eventualmente aggiungendo un po' di acqua tiepida insaporita con una punta di dado."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStoccafisso_in_Buridda","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Spätzle","name":"Spätzle","ingredients":["80 g di spinaci lessati (il doppio se freschi)","1 uovo","sale","Noce moscata","50 ml d'acqua","125 g di farina"],"steps":["Tagliare le foglie di spinaci e frullarle assieme all'uovo, all'acqua al sale e alla noce moscata.","Unire la farina e impastare con un cucchiaio fino ad ottenere un composto uniforme.","Con l'aiuto dell'apposito strumento tagliare gli Spatzle, versarli nell'acqua salata bollente e girarli","Farli cuocere e quindi scolarli","Tagliare il prosciutto cotto a listelle e rosolarlo nel burro","Aggiungere la panna, il parmigiano, sale, pepe e saltare in padella."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSp%C3%A4tzle","country":"Germany","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sugo salsiccia e zafferano","name":"Sugo salsiccia e zafferano","ingredients":["250 g salsiccia","200 g passata di pomodoro","2 cucchiai di parmigiano","1 cipolla","1/2 bustina di zafferano","1 noce di burro","sale q.b."],"steps":["Soffriggere la cipolla tritata nel burro.","Togliere la pelle alla salsiccia.","Sbriciolare la salsiccia nel soffritto, mescolando.","Aggiungere lo zafferano quando la salsiccia cambia colore, continuando a mescolare.","Aggiungere il parmigiano grattugiato.","Dopo qualche minuto, aggiungere il pomodoro.","Cuocere per 20 minuti.","Correggere di sale.","Unire alla pasta scolata al dente.","Cuocere il tutto per un paio di minuti a fuoco basso."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSugo_salsiccia_e_zafferano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Strauben","name":"Strauben","ingredients":["200g di farina","250 ml di latte","20 g di burro fuso","3 tuorli d'uovo","20 ml di grappa","3 chiare d'uovo","1 pizzico di sale","50 g di zucchero"],"steps":["Mescolare la farina ed il latte, quindi aggiungere il burro fuso, i tuorli d'uovo e la grappa;","Sbattere leggermente le chiare d'uovo ed il sale, montarle a neve con lo zucchero ed incorporarle con la massa.","In un pentolino piano con un diametro di 26 cm circa, scaldare l'olio o il grasso fino a 170°.","Versare il composto nell'olio/grasso ben caldo, utilizzando un imbuto, andando a formare una chiocciola, dall'interno all'esterno ed infine dorare lo strauben da entrambe le parti (3-5 minuti).","Togliere lo strauben dal pentolino e prima di servirlo spolverarlo con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStrauben","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Stufato alla pavese","name":"Stufato alla pavese","ingredients":["1 kg di cappello da prete","1 spicchio d'aglio","1 pezzetto di lardo","2 foglie di alloro","3 chiodi di garofano","1 stecca di cannella","4 grani di pepe nero","2 carote","1 cipolla","1 gambo di sedano","½ bottiglia di vino rosso","2 cucchiai di olio extravergine di oliva","50 gr di burro","1 cucchiaio di farina","1 cucchiaio di concentrato di pomodoro","1 cucchiaio di cacao amaro","sale"],"steps":["Fare dei tagli nella carne e steccare con aglio e lardo. Mettere la carne in un recipiente, aggiungere le verdure, le spezie e ricoprire la carne con il vino. Marinare un giorno.","Spostare la carne e dividerla dalle verdure e dal vino. In un tegame aggiungere il burro, il lardo e l'olio extravergine di oliva. Cospargere di farina la carne e cuocerla lentamente a fuoco alto. Unire le verdure e procedere con la cottura per altri 10 minuti.","Aggiungere il pomodoro, il vino della marinatura, il sale e cuocere lentamente per circa 3 ore. Qualche minuto prima della fine della cottura aggiungere il cacao con un po' di brodo di marinatura. Spostare la carne dal tegame e frullare le verdure con il brodo.","Nel caso di condimento per la pasta, tritare lo stufato. Quando è servito come secondo piatto servire da solo o con polenta. Lo stufato è ottimo anche quando è riscaldato e mangiato il giorno dopo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStufato_alla_pavese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Stufato d'asino","name":"Stufato d'asino","ingredients":["1 kg di Reale di Asino;","60 gr di cipolla;","60 gr di carote;","un gambo di sedano;","60 gr di carote;","20 gr di funghi secchi;","30 gr di di olio extravergine di oliva;","40 gr di burro;","20 gr di farina;","50 gr di lardo;","120 cc di vino rosso;","1 l brodo di carne;","1 spicchio d'aglio;","2 chiodi di garofano;","Noce moscata;","Cannella;","Sale;","Pepe."],"steps":["Chiudere la carne con aglio e lardo. Legarla e infarinarla lievemente.","In un tegame far soffriggere l'olio extravergine di oliva con del burro e aggiungere la carne.","Farla cuocere bene sui lati e bagnarla con il vino. Unire le verdure e le spezie.","Immergere la carne con il brodo sottoporre a cottura lenta per circa 4 ore.","A cottura finita togliere la carne e setacciare le verdure. Fare asciugare il brodo facendolo diventare cremoso.","Tagliare la carne in piccoli bocconcini, ricoprirla con il suo sugo e metterla in tavola con polenta o patate."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStufato_d'asino","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/2/26/Asino_stracotto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pezzomn91 at Italian Wikipedia","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Straccetti di pollo alle verdure","name":"Straccetti di pollo alle verdure","ingredients":["due petti di pollo freschi o surgelati","due pomodori da insalata o s. marzano","150 g di prosciutto cotto","cinque olive verdi","mezza tazzina da caffè di panna da cucina oppure una tazzina di latte","due sottilette oppure fetta sottile di 50 g di formaggio morbido fresco dolce","mezza tazzina di vino bianco secco","aromi per arrosto preconfezionati (timo, maggiorana, pepe, rosmarino, etc etc)","aglio","olio","sale","pepe","non indispensabili: un cucchiaio di salsa di soia o un cucchiaino di aceto rosso balsamico"],"steps":["In una pentola con acqua fredda con un pizzico di sale immergere i due petti di pollo interi, freschi o congelati. Accendere il fuoco e appena i petti di pollo diventano bianchi all'esterno, scolateli e scoggiolateli.","In una grossa padella versate abbondante olio (fino a coprire tutto il fondo) lasciate scaldare e aggiungete uno o due spicchi di aglio tagliato a fette non molto sottili.","Tagliate a fette circolari di 5-7 mm uno dei due pomodori e appena sale l'aroma di aglio indorato, unire le fette di pomodoro.","Lasciate rosolare per un minuto durante il quale avrete tagliato a striscioline di un dito di larghezza i due petti di pollo. Unite le striscioline e lasciate cuocere per 4-5 minuti mescolando continuamente.","Aggiungere un paio di pizzichi di aromi per arrosto.","Alzate la fiamma al massimo e versate la mezza tazzina di vino bianco. Lasciate evaporare per un paio di minuti.","Aggiungete la panna o il latte e fare cuocere per un altro paio di minuti a fuoco alto fin quando non si sarà asciugato il latte o incorporata la panna.","Aggiungete il prosciutto cotto tagliato a striscioline sottilissime e l'altro pomodoro, sempre tagliato a fettine. Fate cuocere per uno o due minuti.","Aggiungete un mezzo cucchiaio di salsa di soia o un cucchiaino di aceto balsamico.","Aggiungete le sottilette tagliate in 4 o il formaggio tagliato a grossi quadri","Fate cuocere un minuto col coperchio, poi mescolate","Togliete la padella dal fuoco, salate e pepate se necessario, impiattate.","Snocciolate le olive verdi e tagliatele a fettine che distribuirete sul pollo e sul piatto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStraccetti_di_pollo_alle_verdure","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Stovies","name":"Stovies","ingredients":["600 g di patate","400 g di carne di manzo","400 g di brodo vegetale","2 cipolle","50 g di burro","prezzemolo q.b.","sale q.b.","pepe q.b."],"steps":["Riscaldare il burro a fuoco basso in una ampia ed alta padella antiaderente, provvista di coperchio","Aggiungere la cipolla e farla imbiondire per un minuto","Aggiungere le patate sbucciate e tagliate a fette con spessore di 1cm facendole rosolare per bene","Aggiungere del brodo, quindi coprire la padella con il coperchio e lasciare cucinare per 20 minuti","Aggiungere la carne tagliata a fette con spessore di 8mm circa mescolandole insieme alle patate senza romperle, aggiungere altro brodo, quindi salare e pepare secondo le proprie esigenze; richiudere il coperchio e cucinare per altri 40-50 minuti, ovvero finché il brodo si sia asciugato e la carne risulti cotta (leggermente rosata)","Servire su piatto piano spolverando con un po' di prezzemolo"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStovies","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Strawberry sundae","name":"Strawberry sundae","ingredients":["10 fragole circa.","Gelato alla vaniglia.","5 o 6 biscotti alle mandorle.","5 o 6 meringhe piccole.","Un po' di marmellata di lamponi.","Panna spray.","Wafer decorativi per gelato.","Cioccolato al latte."],"steps":["Mettete una fragola da parte, le altre mettetele nella ciotola e spappolatele con la forchetta.","Mettete delle palline di gelato. Per rendere l'operazione più facile, immergete il cucchiaio da gelato nell'acqua tiepida","Mettete sopra il gelato un poco di fragole spappolate.","Fate a pezzettini con le mani le meringhe e mettetele sopra il gelato e le fragole.","Mettete un po' di marmellata di lamponi","Fate un paio pezzettini di biscotti alle mandorle e metteteli sopra.","Adesso rifate uno strato di tutto: gelato, fragole, meringhe, marmellata e biscotti.","Finite con un ultimo strato di gelato.","Fate una spirale con la panna spray.","Grattugiate il cioccolato al latte sopra la panna.","Mettete sopra il wafer decorativo e poi la fragola messa da parte."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStrawberry_sundae","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/a/ae/StrawberrySundae.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"USDA photo by: Ken Hammond","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Sugo alla pizzaiola","name":"Sugo alla pizzaiola","ingredients":["olio extravergine d'oliva","passata di pomodoro","acciughe (alici) o sarde","capperi","origano (o basilico)","aglio"],"steps":["Mettere l'olio extravergine d'oliva in una padella con l'aglio.","Aggiungere la passata di pomodoro e continuare la cottura.","Aggiungere i capperi e le acciughe e continuare la cottura.","Per finire aggiungere un pizzico di origano (o, a scelta, di basilico) e servire con un bel contorno di verdure e/o insalata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSugo_alla_pizzaiola","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Stufato alla sangiovannese","name":"Stufato alla sangiovannese","ingredients":["carne di vitello: muscolo di zampa","ossi della bestia","verdure","spezie","vino rosso (Chianti)"],"steps":["L'ingrediente principale è il muscolo della zampa anteriore del vitello, che rende il sapore molto diverso dallo spezzatino.","La cottura deve avvenire in un tegame di coccio o alluminio e deve essere girato con un mestolo di legno.","Quando la carne è rosolata, nell'olio con le verdure, viene aggiunto il vino rosso e successivamente un po' di conserva di pomodoro e, un po' alla volta, il brodo preparato con gli ossi.","Poco prima della fine cottura, viene aggiunta la noce moscata.","La preparazione dura circa quattro ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStufato_alla_sangiovannese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Strudel di mele","name":"Strudel di mele","steps":["Setacciare la farina mescolata con il lievito e in seguito aggiungere lo zucchero,lo zucchero vanigliato,la scorza di limone grattugiata e le uova e amalgamare gli ingredienti.","Tagliare il burro a pezzettini e aggiungere al composto precedente fino al raggiungimento di una pasta omogenea;","Mettere l'uva sultanina a bagno nell'acqua e nel mentre sbucciare le mele e tagliarle a fette sottili;","Mescolare le fette di mela con i pinoli, l'uva sultanina e un cucchiaio dell'acqua che si ha usato per ammorbidirla, la cannella, il succo di limone e lo zucchero;","Stendere la pasta frolla sul piano ben infarinato con uno spessore di un cm. circa e disporre la farcitura in mezzo, chiudere la sfoglia e stendere su di una teglia imburrata;","Scaldare il forno a 220 C° per circa 30 minuti;","Sfornare e aggiungere lo zucchero a velo a piacere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FStrudel_di_mele","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Strudel_di_mele_03.jpg/960px-Strudel_di_mele_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Camelia.boban","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Tiramisù","name":"Tiramisù","ingredients":["500 g di mascarpone","80 g di zucchero","4 uova","250 g di savoiardi","4 tazzine di caffè espresso (oppure una moca da 4 preparata con tanto caffè)","cacao amaro in polvere q.b.","eventualmente scaglie di cioccolato fondente"],"steps":["Prima cosa fare il caffè.","Separare i tuorli dagli albumi.","Montare i tuorli insieme allo zucchero fino a ottenere un composto il più possibile chiaro e spumoso.","Unire al mascarpone il composto di uova e zucchero, amalgamandolo bene, possibilmente con una frusta a mano.","Montare gli albumi a neve ben ferma con un pizzico di sale e aggiungere con delicatezza alla crema di uova e mascarpone.","Immergere velocemente i savoiardi nel caffè: i biscotti dovranno risultare ben imbevuti, ma non completamente zuppi. L'ideale sarebbe bagnare solo la metà inferiore dei biscotti, in modo che assorbano anche un po' dell'umidità della crema di mascarpone. Coprire il fondo di una vaschetta in plastica per alimenti con uno strato di savoiardi.","Quindi stendere uno strato di crema al mascarpone, livellandolo con una spatola. Procedere con un secondo strato di biscotti e coprire con la rimanente crema, avendo cura di tenerne da parte una piccola quantità per la decorazione."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTiramis%C3%B9","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Dolce_Tiramis%C3%B9_monoporzione.jpg/960px-Dolce_Tiramis%C3%B9_monoporzione.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anna.Massini","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Tartine con tonno e maionese","name":"Tartine con tonno e maionese","ingredients":["10 fette di pancarré","maionese","tonno q.b.","funghetti sott'olio"],"steps":["Tagliare a metà le fette di pancarré, frullare il tonno con la maionese.","Spalmare il composto omogeneo sul pancarré e adagiare i funghetti.","Infine, servire le tartine ormai pronte su un vassoio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTartine_con_tonno_e_maionese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tiramisù alla ricotta","name":"Tiramisù alla ricotta","ingredients":["200 g di ricotta freschissima","1 uovo","40 g (due cucchiai) di zucchero","1 confezione di savoiardi","caffè (quantità variabile, indicativamente una tazzina e mezzo)","Mezzo bicchiere di Rhum, oppure Cognac.","cacao amaro in polvere q.b."],"steps":["Rompere l'uovo separando tuorlo e albume. Porre il tuorlo in una scodella e montare separatamente l'albume.","In un'altra ciotola lavorare bene la ricotta con lo zucchero, fino ad ottenere una crema soffice, quindi incorporare i tuorli e lavorare ancora in modo da eliminare i grumi schiacciandoli sul fondo della ciotola.","Se lo si desidera, aggiungere il Rhum (o il Cognac).","Aggiungere gli albumi montati a neve, mescolando dal basso verso l'alto per non farli smontare. A questo punto la crema dovrà risultare piuttosto spumosa.","Preparare 4 coppe con i bordi un po' alti, e sistemare in ognuna 2 savoiardi imbevuti di caffè, appoggiandoli alla parete delle coppa facendo in modo che rimangano \"in piedi\".","In alternativa, appoggiare i savoiardi in orizzontale sul fondo di un contenitore largo e piatto, inzupparli di caffè, ricoprirli con l'impasto. È possibile fare più strati di crema e savoiardi.","Versarci la crema e spolverare col cacao amaro. È opportuno aspettare qualche minuto prima di versare il cacao, perché man mano che i savoiardi assorbono la crema la superficie potrebbe diventare bitorzoluta e potrebbe rendersi necessario ridistribuire la crema.","Coprire con pellicola trasparente e mettere in frigo per 1-2 ore."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTiramis%C3%B9_alla_ricotta","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Tiramisu_ricotta.jpg/960px-Tiramisu_ricotta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sumail","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Tacchino all'olandese","name":"Tacchino all'olandese","ingredients":["1 petto di tacchino","100gr formaggio olandese (tipo Leerdammer)","100 gr di prosciutto tagliato in un'unica fetta","olio","sale","pepe","cumino in polvere (facoltativo)","rosmarino","vino bianco"],"steps":["Fare una tasca nel petto di tacchino.","Tritate il formaggio ed il prosciutto manualmente cioè con un coltello oppure con una mezzaluna","Con il trito ottenuto farcite il tacchino.","Cucite con dello spago da cucina la tasca.","Mettete sul fuoco una casseruola con un cucchiaio d'olio, (che sia adatti anche per il forno, ovvero di rame, alluminio o terracotta mai d'acciaio)","Adagiatevi il petto di tacchino e fatelo rosolare a fiamma vivace da entrambi i lati.","Quando è tutto ben rosolato aggiungete un rametto di rosmarino e sfumate con del vino bianco.","Salate pepate e volendo cospargete con cumino.","Evaporato il vino mettete in forno a 180 °C per 1 ora e mezza.","A cottura ultimata lasciate raffreddare l'arrosto, quindi affettatelo.","Mettere le fette d'arrosto in una pirofila e copritela con un foglio d'alluminio.","Per servire mettete la pirofila in forno a 100 °C per 15-20 min.Scaldate il sugo in uma casseruola,quindi versatelo sopra l'arrosto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTacchino_all'olandese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tagliolini ai fagioli","name":"Tagliolini ai fagioli","ingredients":["400 g di tagliolini","120 g di fagioli","100 g di carne di vitello","50 g di trippa","30 g di tufo","peperoncino","aglio","pepe","olio","sale"],"steps":["Cuocere i tagliolini e i fagioli in un'altra pentola con acqua per circa 5 minuti, una volta pronti mescere con i restanti ingredienti e cuocere ancora per 5 minuti.","Terminate le due cotture mettere assieme e servire.","Questo piatto si può accostare benissimo con un Granreduntre di annata.","Tagliolini ai fagioli Tagliolini ai fagioli"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTagliolini_ai_fagioli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Timballo","name":"Timballo","ingredients":["7-8 patate bianche","200 grammi di formaggio filadelfia","1 uovo","200 grammi di prosciutto cotto","200 grammi di mozzarella grattugiata","2 cucchiai di burro","latte q.b."],"steps":["Pelare le patate e bollirle con un po' di sale.","Scolarle e schiacciarle aggiungendo burro e latte fino a farle diventare purè.","Aggiungere l'uovo, il formaggio filadelfia, la mozzarella e il prosciutto cotto tagliato a quadratini mescolare e versare il tutto in una teglia.","Mettere la mozzarella grattugiata sopra il preparato, coprirla di carta stagnola e mettere in forno per un'ora e mezza a 175 °C scoprendola per gli ultimi 15 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTimballo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Timballo_di_Bucatini_in_Crosta.jpg/960px-Timballo_di_Bucatini_in_Crosta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Tartare de morue","name":"Tartare de morue","ingredients":["200 g filetto di baccalà","1 aringa affumicata","mezza cipolla","5 - 7 olive verdi e 3 -5 olive nere","un cucchiaio di capperi sotto sale","prezzemolo q.b.","un pizzico di cumino mediorientale ed uno di santoreggia","olio extravergine d'oliva q.b."],"steps":["Dissalare il baccalà in acqua, eliminare la pelle e le lische e tritarlo finemente (a mano o con il mixer)","Pulire, diliscare, spellare e dissalare l'aringa, quindi tritarla finemente","Tritare gli altri ingredienti e mescolarli con abbondante olio extravergine d'oliva al trito dei due pesci","Guarnire con foglioline di prezzemolo e capperi","Lasciar riposare in frigorifero almeno due ore prima di servire"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTartare_de_morue","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tahina","name":"Tahina","ingredients":["4 cucchiai di tahina","mezzo bicchiere di acqua","un pizzico di sale","due cucchiai di prezzemolo (fresco o secco)","mezzo spicchio d'aglio","un cucchiaino di succo di limone","un cucchiaio di olio."],"steps":["Mettere la tehina in una conca ed aggiungere l'acqua, precedentemente riscaldata, mischiare finché l'acqua non sarà stata completamente incorporata, la tehina diventerà di un colore più chiaro e di una consistenza meno densa (non aggiungere troppa acqua altrimenti diventerà troppo liquida).","Aggiungere tutti gli altri ingredienti mescolando il tutto.","A questo punto la tehina è pronta e la si può usare come salsa, esempio sulle uova sode, oppure si può mangiare con il pane."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTahina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tartine alle olive","name":"Tartine alle olive","ingredients":["una confezione di crakers per tartine","una confezione piccola di stracchino o philadelphia","100 g di olive verdi condite","100 g di prosciutto cotto"],"steps":["Tagliare le olive e il prosciutto e amalgamare tutto con lo stracchino.","Appena ottenuta una crema omogenea inserire il composto in una sacca da pasticcere con bocchetta larga e metterne una manciata su ogni fetta di craker."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTartine_alle_olive","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tacchino alla neretese","name":"Tacchino alla neretese","ingredients":["1,5 kg di polpa di tacchino","2 spicchi d'aglio","rosmarino","1 bicchiere di vino bianco","40 g di strutto","pepe nero"],"steps":["Tagliate il tacchino in pezzi di circa 5 cm, mettete i pezzi in una pirofila con l'aglio, il rosmarino, il vino bianco, lo strutto e acqua sufficiente a coprirlo.","Cuocete per 3 ore circa in forno a 150 °C, facendo assorbire tutta l'acqua.","Tacchino alla neretese Tacchino alla neretese"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTacchino_alla_neretese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Susumelle","name":"Susumelle","ingredients":["Farina gr. 500","Lievito di birra gr. 25","Uova n. 3","Strutto (o burro) gr. 150","Scorza di un limone","Cioccolato (o miele) n. 3 cucchiai","Un pizzico di sale","Acqua n. 5 cucchiai circa"],"steps":["Sciogliere il lievito con un po’ d’acqua tiepida, mettere un pizzico di sale, un paio di cucchiai di farina e mescolare bene.","Coprire e lasciare lievitare fin quando l’impasto avrà raggiunto il doppio del suo volume.","Disporre - quindi - il panetto così ottenuto sopra un piano ed aggiungere il resto della farina e lo strutto (o burro), formando una palla di pasta omogenea.","Coprire con un tovagliolo per circa 20 minuti. Stendere, allora, con il mattarello la pasta ricavando una sfoglia dello spessore di un centimetro.","Ritagliare degli ovali e disporli in una teglia da forno appena unta di strutto.","Cuocere in forno caldo a 200 gradi, fin quando le “susumelle” appariranno leggermente dorate.","Appena cotte ricoprire la superficie con miele oppure con glassa di cioccolato fondente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FSusumelle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Susumelle_calabrian_cake.JPG/960px-Susumelle_calabrian_cake.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rei Momo","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Tartufi al cioccolato","name":"Tartufi al cioccolato","ingredients":["250gr. di cioccolato (preferibilmente fondente)","2/3 cucchiai di latte","2 tuorli d'uova","75gr. di burro","cacao in polvere"],"steps":["Fare fondere il cioccolato in una terrina. Aggiungere il latte a fuoco basso fino a ottenere una pasta liscia e brillante.","Togliere dal fuoco, fare raffreddare quanto basta per poter aggiungere i tuorli senza che si cuociano. Aggiungere anche il burro e lavorare per qualche minuto fino a far bene amalgamare.","Mettere in frigo a riposare per circa 4 ore.","Fare delle piccole palline a partire dall'amalgama così raffreddato","Passare le palline nel cacao in polvere fino a ricoprirle in mode omogeneo","Conservare in frigo e consumare entro 2/3 giorni"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTartufi_al_cioccolato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tapulone","name":"Tapulone","ingredients":["600 gr di carne di asino","burro","lardo","olio extravergine d'oliva","due spicchi d'aglio","due foglie di alloro","due chiodi di garofano","verza tagliata","un bicchiere di vino rosso (possibilmente Barbera)","sale e pepe Q.B."],"steps":["Mettete in un tegame burro, lardo tritato e due cucchiai di olio.","aggiungere, dopo aver rosolato, due spicchi di aglio e due foglie d'alloro, la verza tagliata a listarelle e lasciate appassire, quindi aggiungere la carne tagliata grossolanamente a rosolare fin quando la carne sarà asciutta poi bagnarla con il vino rosso.","Appena la carne sarà nuovamente asciutta versare un mestolo di brodo e lasciare sul fuoco coperto ancora mezza ora.","Salare e pepare a piacere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTapulone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tacchino alla canzanese","name":"Tacchino alla canzanese","ingredients":["1 tacchino","1 spicchio di aglio","spezie (alloro, rosmarino)","sale e pepe q.b."],"steps":["Disossare e sventrare il tacchino, facendo attenzione a togliere solo le budella e il ventriglio. Schiacciare tutte le ossa tranne quelle del petto (serviranno al punto 6).","Porre il tacchino in un contenitore abbastanza capiente. Aggiungere sale e pepe q.b. e una foglia di alloro.","Cucire i lembi della pelle con ago e filo per evitarne il disfacimento.","Tagliare a pezzi uno spicchio d'aglio e spargerlo sopra alla carne, accompagnando il tutto con altre due foglie di alloro e del rosmarino.","Versare sul tacchino una pentola d'acqua bollente.","Ricordandosi che una buona gelatina deve essere fatta pestando ossa, nervi e ginocchio, aggiungerla al tacchino.","Cuocere per cinque ore, lasciando che si colorisca per bene.","Tagliare il filo, porre il tacchino in un tegame, aggiungere il brodo che era rimasto nel tegame di cottura, passarlo e sgrassarlo, aggiungerlo alla carne."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTacchino_alla_canzanese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Tacchino_alla_canzanese.jpg/960px-Tacchino_alla_canzanese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Makkodè","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Tagliolini al salmone affumicato","name":"Tagliolini al salmone affumicato","ingredients":["200g di salmone affumicato","300g di tagliolini essiccati","panna due cucchiai","80g di burro","2 steli erba cipollina","1 limone","pepe nero q.b.","sale un cucchiaio","acqua q.b."],"steps":["Tagliare il salmone a brugnoise e l'erba cipollina finemente;","Rosolare brevemente il salmone nel burro fuso utilizzando un ampio tegame antiaderente, pepare leggermente, aggiungere l' erba aromatica e la buccia del limone grattugiata. Legare la salsa con la panna.","Cuocere i tagliolini in abbondante acqua salata, bollente, per il tempo indicato sulla confezione.","Scolare la pasta e saltarla a fiamma vivace qualche istante, nel tegame contenente il sugo;","Impiattare e servire la pietanza caldissima."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTagliolini_al_salmone_affumicato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Timballo di riso e salmone","name":"Timballo di riso e salmone","ingredients":["200 g riso paraboiled","100g salmone affumicato","100g sottilette al parmigiano","40g burro","acqua q.b.","salvia quattro foglie","sale q.b. (q.b. abbreviazione di \"quanto basta\")","burro per le pirofile"],"steps":["Tagliare a brugnoise il salmone ed il formaggio separatamente.","Fondere il burro in un tegame antiaderente e rosolarvi due foglie di salvia ed il salmone.","Lessare il riso in acqua bollente salata, con due foglie di salvia, scolare e condire nel tegame con il salmone.","Lasciare intiepidire ed unire in una boule il formaggio al riso, mescolare.","Ungere con il burro due pirofile monoporzione e versare in ciascuna il preparato. Coprire con la carta stagnola.","Infornare a 180°C per dieci minuti circa fino a completa fusione del formaggio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTimballo_di_riso_e_salmone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Taroz","name":"Taroz","ingredients":["4 patate di media dimensione;","100 g Fagiolini;","Burro;","Casera Valtellina;","Pancetta;","q. b. Pepe.","q. b. Sale;"],"steps":["Sbucciare le patate e tagliarle a tocchetti. Metterle a bollire in una casseruola, circa a metà cottura aggiungere i fagiolini precedentemente mondati e tagliati anch'essi a tocchetti;","Nel frattempo far arrostire in una padella della pancetta;","Una volta che le verdure sono cotte, versarne la metà in una ciotola. Aggiungere il formaggio e il burro precedentemente tagliato a pezzi. Ricoprire con la restante parte di verdura e con la pancetta;","Mescolare con un cucchiaio di legno, schiacciando le verdure, in modo da ottenere una sorta di purea ben amalgamata, aggiustare di pepe e sale e servire caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTaroz","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta al limone","name":"Torta al limone","ingredients":["200 g farina tipo \"0\"","80 g zucchero di canna","80 g margarina non idrogenata","succo e scorza di un limone","1 bustina lievito per dolci","1 pizzico sale","acqua frizzante q.b."],"steps":["Ammorbidire la margarina ed emulsionarla allo zucchero di canna frullato al velo.","Unire il succo e la scorza di limone.","Unire la farina precedentemente miscelata al lievito ed aggiungere acqua quanto basta per ottenere un composto morbido.","Cuocere in forno caldo a 180° per circa 40 minuti.","Servire spolverizzata di zucchero frullato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_limone","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Torta_Caprese_Al_Limone_-_Italian_Almond_Cake_With_Lemon_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29.jpg/960px-Torta_Caprese_Al_Limone_-_Italian_Almond_Cake_With_Lemon_%28KETO%2C_LCHF%2C_Low_Carb%2C_Gluten_free%2C_FIT%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ewelina Podrez-Siama","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Torta al testo","name":"Torta al testo","ingredients":["500 gr. farina","1 bustina di lievito","sale q.b","acqua","un goccio d'olio","poco latte"],"steps":["Disporre la farina a fontana sulla spianatoia e versare il lievito, l'olio, il sale, il latte e l'acqua poco alla volta nel centro.","Impastare energicamente gli ingredienti.","Nel frattempo mettere il testo in pietra sulle braci.","Stendere la torta con il mattarello, non troppo sottile (1 cm).","Posizionarla nel testo caldissimo e bucarne la superficie con i rebbi di una forchetta.","Rigirarla di tanto in tanto.","A cottura ultimata, ossia quando la torta sarà croccante e dorata, tagliare a spicchi e servire in tavola fumante e accompagnata da salumi vari."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_testo","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Torta_al_testo_preparation.jpg/960px-Torta_al_testo_preparation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LepoRello","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Torta al formaggio","name":"Torta al formaggio","ingredients":["10 uova fresche","1 kg di farina","500 gr di pecorino romano","300 gr di parmigiano grattugiato","100 gr lievito di birra","groviera a piacere","150 gr di strutto","sale e pepe q.b."],"steps":["In una terrina, sciogliere il lievito in acqua tiepida e unirvi 5 cucchiai di farina.","Amalgamare e lasciare lievitare, coperta da un panno, per circa 2 ore.","Disporre la farina a fontana e impastare con i formaggi grattugiati, le uova, lo strutto sciolto, sale e pepe.","A questo punto, unire la pasta lievitata e lavorare per qualche minuto.","Ungere con strutto gli stampi, riempire fino a metà e lasciar riposare fino a che la pasta sarà gonfia.","Infornare e cuocere per un'ora e mezzo, a temperatura 180°.","Una volta fredda, servire con capocollo affettato vario.","Torta al formaggio Torta al formaggio Categoria:Formaggio"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_formaggio","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Maestro_SB%2C_cesto_di_frutta%2C_formaggio%2C_salame%2C_zucca_e_torta%2C_1640-50_ca..JPG/960px-Maestro_SB%2C_cesto_di_frutta%2C_formaggio%2C_salame%2C_zucca_e_torta%2C_1640-50_ca..JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sailko","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Torta al cocco e nutella","name":"Torta al cocco e nutella","ingredients":["3 uova","1 vasetto di yogurt magro al cocco","2 vasetti di zucchero","3 vasetti di farina","1/2 vasetto di olio","1 vasetto di farina di cocco","1 bustina di lievito","Nutella (o crema di nocciole) q.b."],"steps":["In un piatto mescolare uova, yogurt e zucchero.","Successivamente versare l'olio e la farina di cocco e mescolare ancora fino a ottenere un composto omogeneo, infine aggiungere il lievito.","Versare il composto ottenuto in una teglia precedentemente imburrata e infarinata.","Mettere in forno per 30 minuti a 180°. Sfornare e (ancora caldo) spalmare la nutella e spolverare con farina di cocco."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_cocco_e_nutella","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta al cioccolato con noci e vino rosso","name":"Torta al cioccolato con noci e vino rosso","ingredients":["150g di cubetti di cioccolato","3 uova","150g di burro","150g di zucchero","2 cucchiaini di lievito","50g di noci tritate","150g di farina","300 ml di vino rosso","50g di zucchero","5 fogli di gelatina"],"steps":["Amalgamate il burro con lo zucchero, aggiungete le uova e il cioccolato fuso, la farina, il lievito e infine le noci.","Versate l'ottenuto in una teglia per torte.","Mettetela nel forno a 175° per circa 40 minuti.","Prima scaldate il vino con lo zucchero poi aggiungete la gelatina e fate raffreddare il tutto.","Sfornate la torta e spaccatela a metà.","Versate la gelatina e coprite con la parte superiore.","Deponete la torta in frigo per 2 ore.","Intingete le noci nel cioccolato fuso e lasciate che si induriscano.","Amalgamate la panna con il cioccolato avanzato.","Spalmate la crema sulla torta e decorate con le noci.","Infine decorate con 100g di gherigli di noci, 50 ml di panna da montare, 200g di cioccolato in cubetti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_cioccolato_con_noci_e_vino_rosso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tiramisù vegano","name":"Tiramisù vegano","ingredients":["Caffè - 4 tazzine","Panna di soia da montare - 300 ml","Zucchero - 100 g","Farina di mais - un cucchiaio","Tofu - 500 g","Latte di soia - un cucchiaino","Limone - una goccia","Biscotti vegan - 400 g","Cacao in polvere - q.b.","Scaglie di cioccolato nero al 100%- una manciata"],"steps":["Preparate il caffè e lasciatelo raffreddare.","Lavorate lo zucchero e il cucchiaio di farina di mais con qualche cucchiaio d’acqua.","Frullate il tofu con una goccia di limone e un cucchiaio di latte di soia fino a ottenere una crema senza grumi e unitelo alla farina di mais.","Montate la panna e unitela delicatamente al tofu.","Immergete i biscotti, che dovranno essere ben imbevuti ma non completamente zuppi, nel caffè.","Stendete in un recipiente uno strato di biscotti, stendeteci sopra uno strato di crema e spolverate con il cacao la superficie del tiramisù. Seguite lo stesso procedimento per gli altri strati.","Terminata questa operazione, aggiungete una manciata di scaglie di cioccolato.","Riponete in frigo per qualche ora per far compattare il dolce."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTiramis%C3%B9_vegano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tiramisù allo yogurt","name":"Tiramisù allo yogurt","ingredients":["500 g savoiardi","500 g yogurt magro","una tazza caffè","1 cucchiaio zucchero (oppure 2 bustine di dolcificante)","cacao in polvere","10 cucchiai liquore a piacere."],"steps":["Versare il caffè zuccherato (con un cucchiaio raso di zucchero o due bustine di dolcificante) in una terrina e allungarlo con un po' d'acqua.","In questo inzuppare leggermente i savoiardi.","Disporre una parte dei biscotti sul fondo di un recipiente rettangolare in modo da formare uno strato.","Coprire con metà dello yogurt e livellare bene.","Formare un altro strato di savoiardi inzuppati, quindi versare lo yogurt rimasto.","Mettere il tiramisù in frigorifero.","Al momento di servire ricoprire la superficie con il cacao facendolo cadere da un colino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTiramis%C3%B9_allo_yogurt","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta con i cicoli","name":"Torta con i cicoli","ingredients":["5 kg di farina","sale q.b","bicarbonato q.b","acqua q.b","cicoli"],"steps":["Mettere la farina a fontana sulla spianatoia; versare al centro tutti gli ingredienti ed impastare.","Ungere un tegame con lo strutto e stendere con le mani il composto.","Infornare e cuocere per circa mezz'ora.","Torta con i cicoli"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_con_i_cicoli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta caprese","name":"Torta caprese","ingredients":["300gr di cioccolato fondente","300gr di mandorle tostate e tritate","300gr di zucchero","300gr di burro","6 tuorli e 6 albumi di uova montati a neve"],"steps":["Fare sciogliere a bagnomaria o nel forno a microonde il cioccolato e fare ammorbidire il burro.","Montare il burro ammorbidito con lo zucchero fino a farlo diventare spumoso, unire quindi i tuorli d'uovo e lavorare fino ad ottenere un composto omogeneo.","Unire il cioccolato fuso, le mandorle finemente tritate e miscelarle al composto. Incorporare, infine lentamente, le chiare montate a neve.","Versare il tutto in una terrina larga precedentemente imburrata e infornate per 35-40 minuti a 180°."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_caprese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Torta_caprese_with_confectioner%27s_sugar_and_chocolate_sauce_%287830104492%29.jpg/960px-Torta_caprese_with_confectioner%27s_sugar_and_chocolate_sauce_%287830104492%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fabrizio Pucci","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Torta al vino","name":"Torta al vino","ingredients":["1/2 bicchiere di vino","300 g zucchero","200 g burro","150 g farina","una bustina di lievito","3 cucchiai di cacao amaro","4 uova"],"steps":["Montare i tuorli e gli albumi a parte.","Unire ai tuorli la farina, il burro già sciolto a bagno maria, il lievito e più del doppio del caramello preparato.","Unire gli albumi montati a neve.","Versare il composto in una teglia già imburrata e mettere in forno a 200° per circa 40 minuti.","A cottura ultimata e dopo aver lasciato raffreddare la torta, versare il caramello residuo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_al_vino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tonno al sugo di bottarga","name":"Tonno al sugo di bottarga","ingredients":["filetti di tonno","bottarga di tonno non essiccata (circa 1/3 rispetto al peso dei filetti)","burro (circa 30g ogni 100g di bottarga)","1 spicchio d'aglio","sale, prezzemolo, pepe e basilico q.b.","linome","patate","pan grattato","vino bianco","olio extravergine di oliva"],"steps":["Sminuzzare la bottarga fresca e aggiungere burro, sale, prezzemolo, basilico, scorza di limone e lo spicchio d'aglio diviso in 3 pezzi.","Far sciogliere lentamente il burro e lasciar riposare la salsa così ottenuta per 20' circa, quindi togliere l'aglio.","Predisporre un letto di patate tagliate sottili sul fondo di una teglia da forno oliata.","Scottare leggermente il tonno in padella con un po' d'olio extravergine di oliva, bagnare con un po' di vino bianco e fare evaporare.","Adagiare i filetti di tonno nella teglia e coprire tutto con la salsa, olio extravergine d’oliva, pepe, pan grattato, prezzemolo e basilico a piacere.","Mettere in forno a 180 °C per 25'."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTonno_al_sugo_di_bottarga","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta Simona","name":"Torta Simona","ingredients":["2 uova intere","un pizzico di sale","tre o quattro panini raffermi","buccia di limone grattugiata","1 cucchiaio (da minestra) di farina bianca","1 busta di lievito","1 hg di uvetta sultanina","150 gr di zucchero","latte","3 mele"],"steps":["Tagliare a pezzi il pane, metterlo in un contenitore e cospargerlo di latte.","Lasciarlo a riposo per un'ora circa affinché il pane diventi molto morbido.","Aggiungere al pane imbevuto di latte le uova, il sale, lo zucchero, la busta di lievito, l'uvetta sultanina e se si desidera le mele tagliate a fettine.","Imburrare e versare l'impasto nella teglia.","Infornare il tutto a 200° per circa 40 minuti circa, finché il dolce risulti dorato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_Simona","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tonno di coniglio","name":"Tonno di coniglio","ingredients":["1 coniglio","1 costa sedano","1 carota","1 cipolla","1 foglia alloro","2 spicchi aglio","6 foglie salvia","olio d'oliva","sale","pepe"],"steps":["Si fa lessare il coniglio per un'ora e mezza in acqua assieme alla cipolla, carota, sedano, alloro e sale.","A coniglio ancora tiepido si procede alla disossatura e si sminuzza la carne che va quindi salata e pepata.","In un barattolo di vetro o di porcellana si dispone uno strato di carne, uno spicchio d'aglio foglie di salvia sino a riempire 3/4 del contenitore.","Si versa infine a filo sulla superficie abbondante olio e si lascia riposare al fresco per alcuni giorni."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTonno_di_coniglio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta Tenerina","name":"Torta Tenerina","ingredients":["250 g. di cioccolato fondente","100 g. di zucchero","100 g. di burro","50 g. di latte","50 g. di farina","3 tuorli"],"steps":["In una terrina, con l'aiuto di una frusta, montate il burro con lo zucchero.","Aggiungere i tuorli d'uovo quindi la farina e per ultimo il cioccolato fuso a bagnomaria assieme al latte.","Sbattere gli albumi a neve ben ferma e miscelare","Aggregare all'impasto mescolando bene, versate tutto in una tortiera ,imburrata in precedenza e infarinata.","Lasciatela cuocere in forno preriscaldato a 170° per 25 minuti.","Lasciatela raffreddare su di una gratella e spolverare con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_Tenerina","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Torta_tenerina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Affitisciuto","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Torta fantasy","name":"Torta fantasy","ingredients":["100 g zucchero","40 g burro","100 g nocciole (o mandorle o noci)","100 g cioccolato fondente (o al latte)","150 g amaretti (o biscotti di qualsiasi genere o, in ultima ipotesi, 30 g farina)","100 g canditi (o uvetta)","½ bicchierino di liquore (ratafià o rum o qualsiasi altro liquore)","4 uova"],"steps":["Mettere a bagno i canditi nel liquore.","Tritare gli amaretti in due parti: una finemente ed una più grossolana.","Tritare la cioccolata e le nocciole.","Montare gli albumi a neve.","Amalgamare lo zucchero col burro ammorbidito e i tuorli d'uovo fino a che il composto diventi morbido.","Unire poi tutti gli altri ingredienti compreso il liquore dei canditi e amalgamare bene il tutto.","Infine unire gli albumi montati a neve, lavorare bene in modo che non restino fiocchi di albume montato.","Foderare il piatto del forno o una pirofila (la torta non deve venire più alta di 2 cm.) con carta da forno e versarvi il composto.","Infornare a 180° nella parte più alta del forno per 30 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_fantasy","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di mele","name":"Torta di mele","ingredients":["1 kg mele","150 g farina","150 g zucchero","1 bustina lievito","1 uovo","uvetta","burro e farina per cuocere"],"steps":["Tagliare le mele a pezzetti piccoli e metterle in una bacinella.","Aggiungere lo zucchero, la farina con il lievito e l'uvetta; mescolare bene.","Aggiungere l'uovo intero e continuare a mescolare senza spaventarsi quando l'impasto rimane tutto staccato e non coerente.","Imburrare e infarinare la tortiera","Versare l'impasto stendendolo bene e infornare a 180 gradi per 25/30 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_mele","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Torta_Di_Mele_-_Pinocchio_2023-07-04.jpg/960px-Torta_Di_Mele_-_Pinocchio_2023-07-04.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Torta di mirtilli","name":"Torta di mirtilli","ingredients":["1 pacchetto di biscotti secchi tipo Saiwa (125 g)","100 g di burro","3 uova","70/80 g zucchero","250 g ricotta","250 g mascarpone","1 bustina vanillina","1 cucchiaio farina","un po' di buccia di limone grattugiata"],"steps":["Tritare finemente i biscotti ed unirli al burro sciolto a bagnomaria.","Mettere la carta da forno in una tortiera e adagiarvi sopra il composto precedentemente preparato.","Preparare la crema: sbattere i tuorli, lo zucchero e unire tutti gli ingredienti e per ultimo gli albumi montati a neve ben ferma.","Versare la crema sul composto e cuocere per circa 30 minuti a 170/180°.","Raffreddare e mettere in frigorifero.","Prima di servire versare sopra alla torta, della marmellata di mirtillo in modo da ricoprire bene ed in abbondanza tutta la torta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_mirtilli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Torta_di_frutta_natalizia.jpg/960px-Torta_di_frutta_natalizia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cristiano Cani","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Torta di mandorle","name":"Torta di mandorle","ingredients":["1 bustina di mandorle","3 uova","140g di zucchero","185g di farina","75g di burro","1 bustina di lievito","1 fialetta alla mandorla","5 cucchiai di latte","zucchero a velo","amaretto di Saronno"],"steps":["Montare gli albumi a neve separatamente.","Mescolare i tuorli e il burro (sciolto) energicamente e aggiungere lo zucchero.","Versare il latte, la farina, la fiala, l'amaretto, gli albumi montati, la cartina, infine le mandorle.","Imburrare e infarinare la teglia (come quella del ciambellone)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_mandorle","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Torta_delle_Monache.webp/960px-Torta_delle_Monache.webp.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC0"},{"title":"it:Libro di cucina/Ricette/Torta di mele con marmellata","name":"Torta di mele con marmellata","ingredients":["3 uova","1 fialetta al limone","9 cucchiai di zucchero","13-14 cucchiai di farina","1 cucchiaio di olio","12-13 cucchiai di latte","1 bustina di lievito","3 mele","marmellata di pesche o albicocche q.b. (senza pezzi)"],"steps":["Mescolare uova, limone e zucchero.","Aggiungere olio, latte e farina.","Amalgamare bene il tutto.Lasciare riposare l'impasto.","Nel frattempo preparare le mele: sbucciarle e tagliarle a fettine sottili.","Imburrare e spolverare di farina una teglia larga e bassa (tipo quelle della pizza).","Quindi, alla fine, aggiungere il lievito all'impasto.","Mescolare bene il tutto e versare nella teglia imburrata.","Mettere sopra le fettine di mele, disponendole a cerchi concentrici."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_mele_con_marmellata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di granoturco","name":"Torta di granoturco","ingredients":["300 gr farina di mais","300 gr farina di grano","acqua q.b"],"steps":["Impastare la farina di granoturco con l'acqua e con un po' di farina di grano fino ad ottenere un panetto non troppo morbido.","Intanto, nel camino, far scaldare tantissimo una pietra o un sasso abbastanza grande.","Stendere la pasta adagiarla sulla pietra rovente, coprirla di cenere, e farla cuocere rigirandola un paio di volte.","Torta di granoturco"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_granoturco","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di zucca","name":"Torta di zucca","ingredients":["1 zucca \"trombetta\" ben matura","uva passolina 200 g.","pinoli 100 g.","cipolla 1","1 pizzico di sale","olio extra vergine di oliva 1 bicchiere","farina di mais 2 cucchiai","zucchero 2 cucchiai","farina 300 g.","acqua tiepida q.b.","1 cucchiaio di olio","1 cucchiaio di zucchero e 1 pizzico di sale"],"steps":["Grattugiare la zucca a crudo, spremerla aiutandosi con un tovagliolo fino a quando non uscirà più sugo (si deve ottenere un composto molto asciutto)","soffriggere la cipolla e i pinoli in mezzo bicchiere d'olio, quando sarà bionda mischiare con la purea di zucca, aggiungere la farina di mais e l'uva passa, mescolare molto bene.","preparare una sfoglia con la farina un pochino di acqua tiepida q.b. l'olio, lo zucchero e il sale per avere una pasta elastica e soda","stenderla con il mattarello molto fine, dividerla in 2 e con la prima foderare una teglia unta di olio, su questa livellare il composto di zucca e coprire con la seconda sfoglia sigillando bene i bordi.","Bucherellare la superficie e ungerla con il rimanente olio.","Cuocere in forno caldo 180° per circa 45 min."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_zucca","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Maestro_SB%2C_cesto_di_frutta%2C_formaggio%2C_salame%2C_zucca_e_torta%2C_1640-50_ca..JPG/960px-Maestro_SB%2C_cesto_di_frutta%2C_formaggio%2C_salame%2C_zucca_e_torta%2C_1640-50_ca..JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sailko","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Torta di carne e patate","name":"Torta di carne e patate","ingredients":["300 gr. di fettine di lucertolo o sotto fesa","2 patate grosse","100 gr. di parmigiano","2 - 3 sottilette","burro q.b.","1 cipolla","1 tazzina da caffè di brodo, anche di dado"],"steps":["Tagliare a fettine sottili la cipolla e stenderla sul fondo di una pirofila da forno, possibilmente con coperchio; mettere sul fondo anche qualche fiocchetto di burro.","Sopra stendere la carne, che deve essere tagliata molto sottile e ben pulita da tutti i grasselli e le pelletiche.","Sopra ancora stendere uno strato uniforme di patate crude tagliate a velo, poi ancora fiocchetti di burro e parmigiano e una sottiletta tagliata a pezzettini.","Ripetere con un altro strato. In genere queste dosi bastano a formare un secondo strato uguale al primo (ma senza cipolle, che vanno solo sul fondo)","Cospargere il tutto con la tazzina di brodo, perché il composto cotto non risulti troppo secco.","Infornare a forno già caldo a 180° per circa 40 –45 minuti la teglia coperta: se non avete il coperchio, coprire con carta alluminio."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_carne_e_patate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di riso dolce","name":"Torta di riso dolce","steps":["Far bollire il latte con 3/4 di zucchero e la scorza di limone","Far caramellare lo zucchero restante: metterlo in un pentolino e bruciarlo sul fuoco fin quando risulterà sciolto ed assumerà colorazione scura","Cuocere il riso nel latte, al dente, e aggiungere lo zucchero caramellato","Fare raffreddare il tutto","Nel frattempo sbattere le uova, tritare finemente mandorle e cedro, e sbriciolare gli amaretti","Aggiungere il tutto nel riso e mescolare accuratamente","Imburrare una teglia e rivestirla di pangrattato scrollandone la parte in esubero","Versare l'impasto e passare in forno preriscaldato a 180°C per 45 minuti","Quando la torta è raffreddata, bucare la superficie con uno stuzzicadenti e bagnarla abbondantemente con il liquore per dolci","Lasciare riposare per 4-5 ore"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_riso_dolce","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta con riso soffiato e Mars","name":"Torta con riso soffiato e Mars","ingredients":["3 mars","115 gr riso soffiato kellog's","70 gr burro","1 cucchiaino di miele"],"steps":["Sciogiere a bagnomaria i mars e il burro fino ad ottenere un composto cremoso","Aggiungere il riso soffiato ed il miele amalgamando tutto molto bene","Sistemare il composto in una tortiera non molto alta e pressare bene in modo da renderlo compatto","Mettere in frigo per circa un'ora e poi servire"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_con_riso_soffiato_e_Mars","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di riso","name":"Torta di riso","ingredients":["300 g riso Arborio","1 L latte intero","sale q.b.","3 uova","100 g burro","250 g parmigiano","pangrattato","farina","olio","acqua"],"steps":["Far bollire il riso per 7 minuti in un litro di latte intero leggermente salato.","Quando il composto sarà tiepido, aggiungere le 3 uova, il burro e il Parmigiano appena grattugiato.","Si otterrà un composto giallognolo che dovrà essere versato in una tortiera imburrata, incamiciata con pangrattato, nella quale sarà stesa una sottile sfoglia di pasta (farina, olio ed acqua) di diametro maggiore della tortiera.","Decorare con strisce di pasta, ottenendo dei rombi e cospargere di fiocchetti di burro.","Informare a 200 gradi centigradi.","Sarà pronta quando la pasta sarà dorata e l'impasto \"leopardato\".","Da tiepida va tagliata a pezzetti di 7/8 cm di lato e servita ancora tiepida."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_riso","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di Canegrate","name":"Torta di Canegrate","ingredients":["3 etti di mollica di pane","3 etti di biscotti secchi","3 etti di biscotti amaretti","2 uova intere","burro","1 etto di uva sultanina","50 gr di pinoli","150 gr di zucchero","100 gr di cacao amaro","latte quanto basta per ammollare mollica e biscotti"],"steps":["Ammorbidire nel latte per un paio d’ore la mollica di pane, i biscotti secchi e gli amaretti.","Dopo aver rimosso il latte non assorbito, mescolare gli ingredienti aggiungendo del burro fuso e uova intere. Miscelare vigorosamente.","Aggiungere zucchero e cacao amaro e continuare a mescolare. Aggiungere l’uva sultanina e i pinoli e miscelare nuovamente.","Dopo aver imburrato ed infarinato una tortiera inserire l’impasto.","Cuocere ad una temperatura di 150-180 gradi per 45 minuti. La torta non necessita di guarnizione aggiuntiva."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_Canegrate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di rose","name":"Torta di rose","steps":["Impastare tutti gli ingredienti per l'impasto e lasciarlo lievitare per 2 ore al buio.","Stendere l'impasto dandogli una forma vagamente ovale.","Mescolare gli ingredienti per il ripieno e stenderlo sull'impasto.","Arrotolare la spianata per il lato corto e tagliare ogni 10 cm","Disporre i Rotoli ottenuti in una teglia imburrata lasciando 2-3 cm tra una rosa e l'altra","Lasciare lievitare un'altra ora fino a quando le rose siano unite le une con le altre","Infornare a 180 °C Per 40 min"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_rose","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3e/Torta_di_rose.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Kheddylove","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Torta di prugne alla bretone","name":"Torta di prugne alla bretone","ingredients":["4 uova","250 g di farina di grano","250 g di zucchero","1 litro di latte","250 g di prugne secche snocciolate","1 pizzico di sale","burro"],"steps":["Mescolare sale, zucchero e uova. Aggiungere quindi la farina.","Aggiungere il latte un po` per volta, per evitare il formarsi di grumi","Ungere con burro l'interno di una teglia da forno","Spargere, sul fondo della teglia, le prugne e coprirle con l'impasto","Spargere, sull'impasto, riccioli di burro","Cuocere per circa 50 minuti in un forno preriscaldato a 180° o, comunque, fino a quando la torta non sia ben colorata"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_prugne_alla_bretone","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di ciliegie della Foresta Nera","name":"Torta di ciliegie della Foresta Nera","steps":["Per il pan di Spagna, montate i tuorli con l’acqua calda, lo zucchero e lo zucchero vanigliato.","In un’altra terrina sbattete gli albumi con il sale e, una volta ottenuto un composto omogeneo, a neve ben ferma, adagiateli sulla crema d’uovo.","Mescolate la farina con la fecola e con il cacao e setacciatela sugli albumi montati in precedenza.","Quindi, amalgamate tutti gli ingredienti con delicatezza.","Ungete di margarina una tortiera con il cerchio sganciabile del diametro di 26 cm., riempitela con la pasta e ponetela sul piano di mezzo di un forno precedentemente riscaldato.","Lasciate cuocere il pan di Spagna per 50 minuti a 200°, poi sfornatelo, toglietelo dallo stampo e lasciatelo raffreddare.","Durante l’attesa di cottura, preparate la pasta frolla.","Mettete la farina a fontana sulla spianatoia, fatevi un incavo nel mezzo e deponetevi il tuorlo, lo zucchero, lo zucchero vanigliato, la buccia grattugiata di limone e il sale.","Distribuite il burro o la margarina a fiocchetti sul bordo della farina e impastate velocemente tutti gli ingredienti, lavorando, appena possibile, la pasta con le mani dall’esterno verso l’interno.","Copritela con un piatto e lasciatela riposare per mezz’ora nel frigorifero.","Trascorso questo tempo, rivestite con la pasta il fondo di una tortiera rotonda da 26 cm.","di diametro, appiattendola con le mani senza utilizzare il mattarello.Adagiate la tortiera sul piano di mezzo del forno già caldo e lasciate cuocere la pasta frolla per 25 minuti a 240°.","Poi, toglietela dal forno, capovolgetela su una gratella o su un piatto e lasciatela raffreddare.","In una scodella mescolate mescolate la gelatina di ribes con il kirsch e spalmatela sulla pasta frolla ormai fredda; dividete il pan di spagna in due parti orizzontalmente e posatene una sullo strato di pasta frolla.","Per il ripieno, scolate le ciliegie dal loro sciroppo, conservando quest’ultimo, e tenetene da parte dodici per la decorazione.","Prelevate dallo sciroppo di ciliegie un bicchiere scarso, versatelo in una casseruola e portatelo a ebollizione.","Stemperate in una tazza la fecola con un po’ di sciroppo di ciliegie freddo e incorporatela al liquido bollente, rigirando continuamente.","Lasciatelo ribollire per un attimo, togliete poi il recipiente dal fuoco e fate raffreddare il composto.","Poi unite le ciliegie, due cucchiai di kirsch e lasciatelo raffreddare; quindi spalmatelo sul pan di Spagna.","Montate metà della panna con mezzo cucchiaio di zucchero a velo e mezza bustina di zucchero vanigliato e profumatela con due cucchiai di kirsch."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_ciliegie_della_Foresta_Nera","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Schwarzwalder_Kirschtorte.jpg/960px-Schwarzwalder_Kirschtorte.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pv","licence":"Public domain","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta delle rose","name":"Torta delle rose","ingredients":["500 gr di farina 00 (meglio se farina di Manitoba)","Una bustina di lievito di birra in polvere (8 gr), oppure 25 gr di lievito di birra fresco","100 gr di zucchero","Una bustina di vanillina","Un cucchiaino di sale","Scorza di un limone grattugiato","2 Uova","80 gr di burro","125/150 ml di latte tiepido a 37/40 °C"],"steps":["Dopo la predisposizione di un tavolo di lavoro (o se possibile di un'asse in legno), creare una sorta di \"montagna\" con la farina e creare un varco nel centro, in modo tale da potervi mettere gli altri ingredienti per la preparazione dell'impasto.","Eseguita questa operazione, mettere le uova, il burro liquefatto (ma non bollente), la scorza del limone, la vanillina, il sale, il latte tiepido mescolato alla bustina di lievito in polvere con lo zucchero, al fine di attivare il processo di lievitazione.","Il trucco di questa torta è creare un impasto che sia molto simile al Pan Brioche, e per ottenere un simile risultato è necessario che l'impasto raggiunga un grado di omogeneità molto alto.","Detto questo, l'impegno e la fatica nella realizzazione di questa torta consistono proprio nel lavorare l'impasto per un lungo periodo, in modo tale da renderlo molto elastico, ed evitare che allo \"stiramento\" dello stesso si creino delle lacerazioni.","Si consiglia quindi una lavorazione di 15/20 minuti, impastando energicamente premendo con il palmo della mano e reimpastando di continuo.","Raggiunto un impasto omogeneo, bisogna lasciare lievitare l'impasto (se possibile in un luogo caldo e umido al fine di favorire la lievitazione) fino a che l'impasto non raddoppia la sua dimensione.","Nel frattempo, si inizia la preparazione della crema per farcire i \"futuri\" rotoli di impasto.","Lo zucchero e il burro vanno messi in una piccola scodella e vanno mescolati al punto da ottenere una crema bianca quasi schiumosa.","Lo zucchero deve quasi sciogliersi in modo tale che i granelli si omogeneizzino il più possibile con il burro.","Una volta stesa la sfoglia, prendere la scodellina con la crema per la farcitura e stendere su tutta la sfoglia.","Dopo questa operazione, bisogna creare le \"rose\": per fare questo bisogna arrotolare la sfoglia in modo molto stretto dalla parte del lato più lungo.","Si arriva ad ottenere una sorta di \"salame\": questo dovrà poi essere tagliato in 10/12 blocchetti.","Preparare ora la casseruola con la carta forno, e disporre i rotolini appena creati in verticale in modo che si possa vedere la piccola spirale e la farcitura, in modo tale che possano poi, lievitando, formarsi delle \"rose\".","Lasciare lievitare ancora finché i rotolini non sono perfettamente uniti.","Accendere ora il forno, in modo che a lievitazione completata sia già preriscaldato alla temperatura di 200 °C.","Cuocere quindi, per circa 20/30 minuti, a seconda della tipologia di forno.","Sfornare e consumare tiepida.","Cospargere a gradimento con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_delle_rose","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Rose%27s_cake.JPG/960px-Rose%27s_cake.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Covetrick","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Torta di mele senza burro","name":"Torta di mele senza burro","ingredients":["4/5 mele (700gr)","3 uova","180 gr di zucchero","200 gr di farina","1 bicchiere di olio di semi di arachide (200 ml)","1 bicchiere di latte (200 ml)","1 bustina di lievito","1 bustina di vanillina","1 limone","zucchero a velo quanta basta"],"steps":["Preriscaldate il forno a 180 gradi e ungete di olio una tortiera da 24 cm di diametro e infarinate;","Lavate, sbucciate e affettate le mele, poi spruzzatele con un po' di limone;","In una ciotola capiente inserite la farina, lievito e vanillina, le uova, l'olio, il latte, lo zucchero e con la frusta elettrica lavorate per 5 minuti;","Versate nel composto le mele tenute da parte;","Mescolate gli ingredienti con una spatola e poi versate il composto nella tortiera;","Infornate in forno preriscaldato 180 gradi e cuocete per 45 minuti circa;","Per accertarvi che la torta sia pronta, fate la prova dello stecchino che, infilato nel centro, deve uscirne asciutto;","Fate raffreddare la torta e, prima di servirla, cospargetela di zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_mele_senza_burro","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta di pane al cioccolato","name":"Torta di pane al cioccolato","ingredients":["200 gr. di pane raffermo","120 gr. di burro","100 gr. di cioccolato fondente","170 gr. di zucchero","120 ml. di latte","2 cucchiai di cacao amaro","2 uova","1/2 bustina di lievito per dolci"],"steps":["Innanzitutto abbiamo affettato il pane fino a ridurlo in pezzettini che abbiamo messo in una ciotola insieme al latte e frullato fino ad ottenere una poltiglia.","Inoltre, nel miscelatore abbiamo messo le uova e lo zucchero e, continuando a mescolare, abbiamo ottenuto una crema spumosa a cui, in seguito, è stato aggiunto il burro fuso.","A bagnomaria abbiamo sciolto il cioccolato a cui abbiamo aggiunto il cacao e il lievito per dolci e amalgamato il tutto.","Abbiamo unito ambo gli impasti e mescolato fino all'ottenimento di un'unica pasta che abbiamo versato in uno stampo per torte, ovviamente coperto dalla carta forno.","Dopo averlo infornato a 180° per 45 minuti l'abbiamo spolverato con lo zucchero a velo pronto per essere consumato a qualsiasi ora.","Torta di pane al cioccolato Torta di pane al cioccolato"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_di_pane_al_cioccolato","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta croccante","name":"Torta croccante","steps":["Prendere una ciotola e mescolare lo zucchero, lo zucchero vanigliato, le uova fino ad ottenere un impasto omogeneo e denso.","Successivamente aggiungere la farina integrale e il lievito; in seguito versare il composto in una tortiera imburrata e lasciare cuocere in forno preriscaldato a 180° per 30 minuti.","Con la carta alluminio rivestire una teglia da ungere con l'olio.","In una padella caramellare lo zucchero e aggiungere le mandorle.","Spalmare il tutto sulla teglia e far raffreddare per 15 minuti e sbriciolare il croccante"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_croccante","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Trenette al pesto","name":"Trenette al pesto","ingredients":["500 g trenette","100 g fagiolini","3 patate","sale grosso","pesto","formaggio grana grattugiato"],"steps":["Dopo averle pulite si mettono a bollire le patate sbucciate e tagliate a pezzetti.","Dopo dieci minuti si aggiungono i fagiolini.","Si lasciano cuocere le verdure, e quando sono quasi cotte si mettono a cuocere nell'acqua anche le trenette.","A seconda del tipo di pasta, dopo circa 8-10 minuti le trenette saranno cotte.","Non resta che metterle in un piatto da portata e condirle con il pesto che avremo preparato in precedenza ed una spolverata di formaggio di grana grattugiato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTrenette_al_pesto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Trenette_al_pesto_con_patate_e_fagiolini.jpg/960px-Trenette_al_pesto_con_patate_e_fagiolini.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LazyBaby","licence":"CC BY 3.0"},{"title":"it:Libro di cucina/Ricette/Troffiette al pesto","name":"Troffiette al pesto","ingredients":["Per trofiette bianche: 500 g di farina di grano duro, acqua.","Per trofiette di farina di castagne: 300 g di farina di castagne e 200 g di farina di grano, acqua.","100 g fagiolini","3 patate","sale grosso","pesto","formaggio di reggiano"],"steps":["Impastare con acqua tiepida la farina e ottenuto un impasto uniforme, lavorarlo.","Quindi tagliare la pasta in pezzetti e lavorarla in modo da fare come degli spaghettoni","Quindi staccarne via a via dei pezzetti più corti di un fagiolino ed imprimere con il palmo della mano con un gesto rotatorio la caratteristica forma a ricciolo della pasta.","Una volta preparata la pasta, cuocere i fagiolini fini e le patate tagliate a pezzetti in acqua e sale","Quando le verdure sono cotte aggiungere le trofiette e un filo d' olio per evitare che si attacchino l' una con l' altra.","Rimescolare e lasciare cuocere.","Una volta cotte, condire con il pesto e formaggio di grana grattugiato."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTroffiette_al_pesto","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Troffiette_genovese.jpg/960px-Troffiette_genovese.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"phoebe from Canada","licence":"CC BY-SA 2.0"},{"title":"it:Libro di cucina/Ricette/Triglie alla calabrese","name":"Triglie alla calabrese","ingredients":["triglie di scoglio (le dimensioni delle triglie variano notevolmente: sono da preferire quelle non troppo grosse, 3 o 4 a testa)","4 pomodori maturi (cuore di bue)","1 cipolla","2 spicchi d'aglio","peperoncino piccante (a piacere)","prezzemolo","1 bicchiere di vino bianco secco","farina bianca"],"steps":["Pulire le triglie eliminando budella, branchie e squame (assicurarsi che non rimangano residui di interiora che rendono amare le carni; non togliete le teste: insaporiscono il sugo).","Asciugare le triglie ed infarinarle.","Friggere brevemente le triglie infarinate in olio bollente, scolarle ed assorbire l'olio in eccesso con carta assorbente; tenerle a parte al caldo.","Tritare grossolanamente la cipolla e gli spicchi d'aglio; soffriggerli a fuoco moderato in ottimo olio d'oliva fino a imbiondirli lievemente.","Introdurre i filetti di pomodoro privati della buccia, spezzettati grossolanamente e il peperoncino; asciugare a fiamma vivace.","A sugo ristretto, salare moderatamente, aggiungere il vino bianco, il prezzemolo tritato ed attendere la ripresa del bollore.","Introdurre le triglie precedentemente fritte ed abbassare nuovamente la fiamma.","Cuocere a fuoco moderato rigirando le triglie una sola volta fino ad ottenere nuovamente un sugo ristretto (in considerazione della dimensione delle triglie, variare i tempi di cottura)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTriglie_alla_calabrese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Triglie alla campagnola","name":"Triglie alla campagnola","ingredients":["2 triglie medie","200 g di carciofi puliti","30 g di olive nere del salento","10 g di capperi (opzionale)","2-3 patate medie","prezzemolo, aglio, olio e sale secondo i gusti"],"steps":["Bollire i carciofi fino a quando non diventano morbidi e ridurre in crema con un frullatore dopo aver aggiunto due cucchiai di olio, sale e se lo si gradisce mezzo spicchio di aglio e qualche cappero.","Pulire e sfilettare le triglie lasciando la pelle.","Aggiungere alla crema di carciofi le olive intere","Mettere in un contenitore da forno oliato i filetti di triglia in forma arrotolata (vedi figure 1 e 2) con all' interno il frullato ed in cima un'oliva.","Cuocere in forno a 200 °C per mezz'ora dopo aver condito con olio.","Bollire nel frattempo le patate.","Servire in un piatto dopo aver spolverato di prezzemolo e pepe con accanto le patate bollite e una parte della crema (figura 3)."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTriglie_alla_campagnola","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Mullets_campagnola_1.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User:The Doc","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tozzetti","name":"Tozzetti","ingredients":["6 uova","2 hg di strutto","5 hg di cioccolato fondente di cui: 2 hg tritato e 3 hg a pezzetti","5 hg di zucchero","3 hg di mandorle","50 g di lievito di birra","1 kg di farina","1 limone grattugiato","uvetta"],"steps":["Preparare la spianatoia in legno e posarvi sopra la farina disposta a fontana; aggiungere le uova e lo strutto.","Mescolare l'ingredienti e aggiungere le mandorle, l'uvetta e la cioccolata, sia quella tritata sia quella a pezzi.","Amalgamare e con l'impasto formare un grande gnocco, infornare per 30 minuti.","Lasciarlo raffreddare per 5 minuti e tagliare a strisce spesse.","Tozzetti Categoria:Ricette di Pasqua"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTozzetti","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Adolfo_Targioni_Tozzetti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Torta paradiso","name":"Torta paradiso","ingredients":["300g zucchero","300g di burro","1 bustina di lievito Pane Angeli","3 uova","300g di fecola di patate"],"steps":["Montare a crema lo zucchero e il burro, aggiungere un uovo alla volta, poi la fecola ben setacciata e la vaniglia e infine il lievito angelo.","Mescolare il tutto e cuocere in una teglia a bordi alti rivestita con carta da forno.","Cuocere a 170° per 50 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_paradiso","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Paradiso_di_Dante%2C_illustrazione_di_Giovanni_di_Paolo.jpg/960px-Paradiso_di_Dante%2C_illustrazione_di_Giovanni_di_Paolo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Giovanni di Paolo","licence":"Public domain"},{"title":"it:Libro di cucina/Ricette/Trancio di tonno marinato","name":"Trancio di tonno marinato","ingredients":["500g di tonno fresco in 4 tranci","1 lime","2 cucchiai di olio extravergine d'oliva","1 cucchiaino di aceto balsamico","cerfoglio","sale e pepe"],"steps":["Preparare una marinata con il succo del lime, l'olio, l'aceto balsamico, sale e pepe grattugiato fresco e il cerfoglio tritato finemente. Marinare i tranci di tonno per almeno 30 minuti in frigo.","Cuocere i tranci di tonno tolti dalla marinata su una griglia calda 5 minuti per lato.","Servire immediatamente accompagnando il tonno con la marinata.","Servire con delle verdure cotte al vapore come fagiolini o carotine novelle."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTrancio_di_tonno_marinato","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Tuna_steak.JPG/960px-Tuna_steak.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nessun autore leggibile automaticamente. Chensiyuan presunto (secondo quanto affermano i diritti d'autore).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tortelli pere e ricotta","name":"Tortelli pere e ricotta","steps":["Impastare a lungo farina e uova e tirare una sfoglia non eccessivamente sottile con il matterello o con la macchina per la pasta.","Unire nel mixer le pere sbucciate e la ricotta e tritare il tutto insieme al pecorino, aggiungendo anche il sale ed una spolverata di pepe per dare un tocco di sapore in più.","Creare dei quadrati di eguali dimensione di circa 5x5 cm di pasta sfoglia.","Mettere una dose di ripieno al centro del quadrato di pasta sfoglia,chiudere a metà il quadrato e schiacciare molto bene la parte di pasta dove non vi è il ripieno,per non far aprire il tortello durante la cottura.","Tagliare la pasta in eccesso con la rotella ondulata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTortelli_pere_e_ricotta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta margherita","name":"Torta margherita","ingredients":["150 grammi di farina 00","4 uova","150 grammi di zucchero","70 grammi di burro","120 grammi di fecola","1/2 bicchiere di latte","limone","zucchero a velo","1 bustina di lievito"],"steps":["Sbattere i tuorli con lo zucchero in una terrina. Mescolare sino ad ottenere un impasto morbido e omogeneo e incorporare il burro ammorbidito a temperatura ambiente.","Una volta che l'impasto è ben amalgamato unire la farina, la fecola, il lievito, il latte e la scorza del limone grattugiata.","Montare le chiare a neve ferma con un pizzico di sale e unirle all'impasto delicatamente.","Imburrare una teglia (cm 24) e infarinarla, versare l'impasto e cuocere in forno a 180° per 45/50 minuti.","Sfornare la torta e farla raffreddare. Per renderla più gustosa aggiungere lo zucchero a velo sopra la torta."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_margherita","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Italian_cake%2C_Torta_margherita_%28daisy%29.jpg/960px-Italian_cake%2C_Torta_margherita_%28daisy%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Albarubescens","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Tortilla de patatas","name":"Tortilla de patatas","ingredients":["Patate","Cipolla","Olio di oliva","Sale e pepe","Uova"],"steps":["Tagliare le patate in sottili lamelle e friggerle in olio d'oliva.","Tagliare finemente della cipolla e farla appassire in olio d'oliva, aggiungendo a piacimento del pepe.","Salare e poi sbattere leggermente le uova.","Unire le uova, le patate e le cipolle, e rimestare delicatamente il tutto.","Friggere il tutto in una padella larga con un cucchiaio d'olio.","Quando la tortilla sarà ben soda, girarla con l'aiuto di un largo coperchio, e farla rosolare dall'altro lato.","Depositare delicatamente il tutto in un piatto di portata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTortilla_de_patatas","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Spanish_Tortilla_%285845088254%29.jpg/960px-Spanish_Tortilla_%285845088254%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luca Nebuloni from Milan, Italy","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Tortellacci","name":"Tortellacci","steps":["Cuocere i marroni già “bruciati” e spellati nella pentola a pressione x 45’ in acqua abbondante con sale grosso. (in pentola normale 90’);","Scolare immediatamente e passare al passapatate;","Mescolare tutti gli ingredienti fino a ottenere un amalgama abbastanza sodo;","Porre al centro dei quadrati di pasta (7x7cm.) un pizzico di ripieno e chiudere bene a tortello;","Cuocere i tortelli in abbondante acqua salata. Servire conditi o con pepe e olio d’oliva oppure con la Saba (vino cotto)"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTortellacci","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta magia di autunno","name":"Torta magia di autunno","ingredients":["250 g farina di grano tenero","250g zucchero semolato","100g burro","sale una punta di spatola","5 uova","16g lievito vanigliato","50g cacao in polvere","zucchero semolato tre cucchiai (per decorare)","tre pere"],"steps":["Sbucciare e togliere il torsolo alle pere che taglierete a fettine.","Fondere il burro.","Montare le uova con sale e zucchero, amalgamarvi il burro, il cacao, la farina ed il lievito setacciati, sempre mescolando con un cucchiaio di legno.","Porre l'impasto ottenuto in una tortiera con cerniera apribile, precedentemente preparata imburrandone ed infarinandone il bordo e ponendo sul fondo un disco di carta forno.","Decorare la superficie della torta con le fettine di pera che cospargerete con lo zucchero semolato.","Infornare a 180°C per trenta minuti. Far riposare il dolce a forno spento per dieci minuti e successivamente lasciatelo raffreddare a temperatura ambiente."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_magia_di_autunno","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Torta sacher","name":"Torta sacher","ingredients":["150 g di cioccolato fondente","150 g di burro","150 g di zucchero","150 g di farina","200 g di marmellata di albicocche","6 uova","200 g di cioccolato fondente per ricoprire la torta"],"steps":["Grattugiare il cioccolato e farlo sciogliere con un cucchiaio d'acqua","Mescolare il burro con lo zucchero fino ad ottenere un impasto spumoso","Aggiungere gratamente i tuorli","Aggiungere anche il cioccolato fuso tiepido","Aggiungere gli albumi montati a neve insieme alla farina","Rivestire una tortiera rotonda di imburrata di un foglio di carta oleata","Far cuocere l'impasto in forno a calore medio","Sfornare e far raffreddare la torta","Tagliarla orizzontalmente e farcirla con la marmellata di albicocicoche","Ricoprirla e spalmare sopra uno strato di marmellata","Infine fare spalmare uno strato di cioccolato fondente sciolto in bagnomaria con alcuno gocce d'acqua"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTorta_sacher","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Sacher_tort_PL.JPG/960px-Sacher_tort_PL.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MOs810","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Trippa alla romana","name":"Trippa alla romana","ingredients":["1 kg di trippa bianca, già cotta","1 cipolla","3 chiodi di garofano (facoltativi)","1 costola di sedano","1 carota","100 g di Parmigiano Reggiano e/o Pecorino Romano grattugiato","3 decilitri di sugo (di carne o \"finto\")","menta romana, detta anche mentastro verde (Mentha Spicata)","sale q.b."],"steps":["pelare la cipolla","picchiettarla con i chiodi di garofano","tagliare a fettine la carota e il sedano","tagliare la trippa, ben risciacquata, in rettangoli di circa 8&nbsp;cm x 6","mettere in casseruola con acqua leggermente salata la trippa con la cipolla, i tocchi di sedano e carota","portare il tutto a cottura","portare in pentola a parte il sugo di carne a ebollizione","togliere la trippa e sgocciolarla","tagliare la trippa in listarelle lunghe circa 4&nbsp;cm","immergerla nel sugo bollente e cuocerla per circa 5&nbsp;minuti","ritirarla dal fuoco e servire in tavola aggiungendo la menta romana","servire il formaggio grattugiato a parte"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTrippa_alla_romana","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Trippa_alla_Romana_alla_Sagra_degli_Antichi_Sapori.jpg/960px-Trippa_alla_Romana_alla_Sagra_degli_Antichi_Sapori.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Albarubescens","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Trippa alla genovese","name":"Trippa alla genovese","ingredients":["1 Kg di trippa acquistata già cotta","50 gr di burro","50 gr di polpa di pomodoro","500 gr di patate","3 cucchiai di olio extra vergine di oliva","1 grosso spicchio di aglio","Cipolla","Carota","Sedano","Qualche fungo secco","Sugo di arrosto (2-3 cucchiai)","Sale","Pepe"],"steps":["Lavare i funghi secchi in acqua tiepida e strizzarli","Tagliare a tocchetti la carota e il sedano, a rondelle sottili la cipolla","Porre sul tagliere i tocchetti di cui sopra e i funghi secchi e tritarli a lungo con la mezzaluna fino a farne un trito omogeneo","Tagliare la trippa in listarelle","Porre a bollire le patate, pelate e tagliate a tocchetti, fino a 2/3 di una normale cottura","Porre in un recipiente di terracotta il burro, l'olio e l'aglio","Appena l'aglio incomincia a imbiondire toglierlo e mettere in casseruola il trito di carota, cipolla, sedano e funghi","Girare per qualche minuto il contenuto della padella in terracotta e poi immergervi le listarelle di trippa girando il tutto e facendo insaporire la trippa per alcuni minuti","Aggiungere la polpa di pomodoro e continuare a girare facendo inspessire il tutto","Aggiungere il sugo di arrosto e qualche cucchiaio di acqua calda","Condire con sale e pepe","Coprire il tegame e continuare la cottura per mezz'ora","Aggiungere le patate già cotte per ¾","Lasciar cuocere ancora il tutto per 10-15 minuti","Servire in tavola direttamente dal tegame di cottura"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTrippa_alla_genovese","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Turdiddri","name":"Turdiddri","ingredients":["½ litro olio d’oliva","½ litro vino bianco","1 pizzico sale","1 pizzico cannella in polvere","chiodi di garofano pestati nel mortaio","buccia d’arancia grattugiata","miele di fichi o anche detto meli i ficu, un prodotto che si ottiene dalla cottura al forno dei fichi secchi.","farina q.b."],"steps":["Mettete a bollire insieme tutti gli ingredienti","Quindi levateli dal fuoco e aggiungete farina in quantità sufficiente ad assorbire i liquidi, facendo attenzione a che la pasta non sia né dura, né molle.","Dividete la pasta in grossi gnocchi e friggeteli in olio d’oliva, prima a fuoco forte per evitare che si sbriciolino e poi gradualmente a fuoco lento.","A parte fate bollire il miele di fichi e tuffatevi gli gnocchi arrotolando i singoli pezzi su una sorta di cesto tradizionale, u crivu.","Lasciate raffreddare prima di servire."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTurdiddri","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zaleti","name":"Zaleti","ingredients":["350 g farina gialla (meglio se di qualità \"Marano\")","250 g farina bianca","100 g zucchero","150 g burro","90 g uvetta","70 g pinoli","2 uova intere","1 bicchiere di latte","1 pizzico lievito","1 pizzico vaniglia","1 scorza di limone","1 bicchierino di grappa","1 pizzico di sale"],"steps":["Mescolare le due farine con il lievito, unire il burro e lo zucchero precedentemente mescolato con le uova;","Aggiungere l'uvetta precedentemente ammorbidita in acqua tiepida (con l'aggiunta eventuale di un bicchierino di grappa), i pinoli, il latte, la scorza di limone, la vaniglia e impastare;","Formare dei piccoli panetti di forma ovoidale e disporli su di una piastra da forno;","Cuocere in forno per 20-25 minuti a calore sostenuto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZaleti","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zeppole di patate","name":"Zeppole di patate","ingredients":["500g di patate","500g di farina","2 o 3 uova","100 g di zucchero","una noce di burro","25g di lievito di birra (sciolto in un po' di latte)","2 bustine di vaniglia"],"steps":["Lessare le patate, mischiare con la farina, aggiungere le uova, lo zucchero, il burro, il lievito di birra, la vaniglia e fare un panetto.","Farlo lievitare per un'ora, formare dei cilindri lunghi come per gli gnocchi, fare delle ciambelline, far lievitare ancora un po', poi friggere con olio, una volta scolate passare sullo zucchero.","Zeppole di patate Zeppole di patate"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZeppole_di_patate","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Vitello in umido con piselli","name":"Vitello in umido con piselli","ingredients":["6 fette di petto di vitrello da 150 g ciascuna","1 cipolla","prezzemolo","timo","1/2 L vino bianco","500 g piselli sgranati","1 bustina di zafferano","2 dl olio","farina","sale q.b.","pepe q.b."],"steps":["Salare e pepare le fette di vitello e passarle nella farina.","In una casseruola di coccio mettere l'olio e rosolarvi 10 minuti la carne.","Aggiungere la cipolla tritata finemente e lasciar cuocere a fuoco lento.","Bagnare con il vino e coprire con brodo caldo.","Unire quindi piselli, aglio, prezzemolo tritato, timo e zafferano.","Far cuocere per 30 minuti.","Controllare il sale e servire nel recipiente di cottura.","Vitello in umido con piselli"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FVitello_in_umido_con_piselli","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Ventresca al peperoncino","name":"Ventresca al peperoncino","steps":["Portare ad ebollizione un tegame d'acqua aggiungendovi sale, alloro, peperoncino e prezzemolo.","Dopo una buona bollitura aggiungervi la ventresca e portarla a metà cottura.","Togliere dal fuoco e lasciar riposare per un'ora circa.","Riprendere la cottura e terminarla, colare l'acqua e servire il pasto caldo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FVentresca_al_peperoncino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tzatziki","name":"Tzatziki","steps":["salare il cetriolo abbondantemente e porlo in un colino per almeno un'ora in modo che perda tutta l'acqua.","trascorso il tempo indicato trasferire il cetriolo in una fondina.","spremere l'aglio","Aggiungere la menta o l'aneto (o entrambe), lo yogurt, l'olio e mescolare.","Lasciare riposare in frigorifero per 2 ore prima di servire guarnito con le olive."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTzatziki","country":"Greece","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Vartanush","name":"Vartanush","ingredients":["500 g di petali di rosa canina rossa, coltivata possibilmente senza pesticidi","500 g di zucchero","il succo di 2 limoni, possibilmente biologici","4 cucchiaini di acqua di rose"],"steps":["Far bollire l'acqua in una casseruola profonda, aggiungere i petali lasciando sobbollire a fiamma bassa.","Una volta che i petali sono divenuti teneri, si aggiunge lo zucchero mescolando fino ad ottenerne lo scioglimento.","Dopo 15 minuti lo sciroppo si addensa; aggiungere allora il succo di limone e l'acqua di rose.","Togliere dal fuoco e mettere la conserva in contenitori di vetro."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FVartanush","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Vin brulé","name":"Vin brulé","ingredients":["1 litro di vino rosso scuro e corposo.","2 stecche di cannella","noce moscata","200 grammi di zucchero","8 chiodi di garofano","1 arancia","1 limone","1 mela"],"steps":["Iniziate a sbucciare in superficie il limone e l'arancia, la buccia deve essere il più possibile priva del bianco, che renderebbe amaro il prodotto finale.","Poi, in una pentola (non deve essere antiaderente e possibilmente avere le sponde basse) mettere un po' di vino e scaldarlo a fuoco lento, aggiungere la cannella, la noce moscata e lo zucchero, poi la buccia dell'arancia e del limone e infine la mela a spicchi con infilzati i chiodi di garofano.","Mescolare in modo tale che lo zucchero si sciolga un po', e portare ad ebollizione per circa 10/15 minuti, ricordandosi di mescolare di tanto in tanto con un cucchiaio di legno.","Infine bruciare con un fiammifero la superficie del vino in modo da togliere l'alcool.","filtrare con un colino e bere"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FVin_brul%C3%A9","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Athabasca_Rail_at_Brule_Lake.jpg/960px-Athabasca_Rail_at_Brule_Lake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eddie Carle","licence":"CC BY 2.5"},{"title":"it:Libro di cucina/Ricette/Yakitori","name":"Yakitori","ingredients":["1 kg di filetto di sottocosce di pollo","125 ml di sakè","185 ml di salsa di soia scura","125 ml di mirin","2 cucchiai di zucchero","120 g di cipollotto tagliato diagonalmente in pezzetti lunghi di 2 cm"],"steps":["Mettete a bagno, in acqua 25 spiedini di legno, per circa 20 minuti, quindi asciugateli e metteteli da parte.","Tagliate il pollo in piccoli pezzetti. In un pentolino unite il sakè, la salsa di soia, il mirin e lo zucchero, portate a ebollizione e mettete da parte.","Infilate i pezzetti di pollo negli spiedini alternandoli con il cipollotto. Adagiate gli spiedini su una piastra ricoperta con un foglio di carta d'argento e fateli grigliare per 7-8 minuti, finché il pollo sarà ben cotto, rigirandoli e spennellandoli di frequente con la salsa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FYakitori","country":"Japan","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Luongo_%2B_Yakitori%21_-_vancouver-20110605-IMG_1484_%285802952557%29.jpg/960px-Luongo_%2B_Yakitori%21_-_vancouver-20110605-IMG_1484_%285802952557%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Roland Tanglao from Vancouver, Canada","licence":"CC BY 2.0"},{"title":"it:Libro di cucina/Ricette/Zuccata","name":"Zuccata","ingredients":["1 kg di zucca gialla","1 kg di zucchero","cannella q.b.","sale q.b."],"steps":["Pulite la zucca togliendo i semi e la buccia, tagliatela in pezzi grossi e lasciatela bollire in una soluzione di acqua e sale per circa 1 ora.","Dissalate la zucca ponendola sotto acqua corrente, sgocciolatela sino a che è perfettamente asciutta.","Tagliatela in pezzi grossi, mettetela in pentola insieme allo zucchero e ad abbondante cannella, lasciando cuocere finché tutto lo zucchero non viene assorbito. Lasciate infine raffreddare."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuccata","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuccherino di Vernio","name":"Zuccherino di Vernio","steps":["Gli zuccherini si preparano impastando mezzo chilo di farina bianca, quattro uova, cinquanta grammi di burro, un etto di zucchero, una bustina di lievito, venti grammi di semi di anice e mezzo bicchiere di liquore di anice.","Con l'impasto così ottenuto si formano delle piccole ciambelle che verranno cotte in forno caldo.","Nel frattempo si prepara la glassa fondendo due etti di zucchero con un po' d'acqua e altro liquore di anice, dove verranno immerse le ciambelline cotte, da servire fredde."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuccherino_di_Vernio","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zeppola","name":"Zeppola","ingredients":["125 g. di farina 00","190 g. di acqua","50 g. di burro","3 uova","1 pizzico di sale","olio di arachide quanto basta per friggere","amarene sciroppate quanto basta","zucchero a velo quanto basta per guarnire"],"steps":["In un tegame, unire l'acqua, il burro e il sale.","Portare a ebollizione e versare la farina: far cuocere per 2 minuti.","Togliere dal fuoco e lasciar raffreddare trasferendo l'impasto in altro recipiente.","Unire le uova, una alla volta poi mescolare.","Con una tasca da pasticceria con bocchetta spizzettata di circa 1 cm in diametro,formare delle ciambelline per friggerle in olio caldo e profondo, possibilmente in due padelle: la prima meno calda della seconda perché devono lievitare quindi colorirsi.","Scolare le zeppole quando sono ben dorate e porvi al centro un ciuffo di crema pasticcera.","Guarnire con mezza amarena sciroppata e spolverizzare con zucchero a velo."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZeppola","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Zeppula.jpg/960px-Zeppula.jpg?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"I, Calcagnile Floriano, Florixc","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zelten","name":"Zelten","steps":["Sciogliere a \"bagno maria\" il burro e amalgamarlo alla farina, all'olio, allo zucchero, al sale, alle uova, al lievito e aggiungere un po' per volta il latte fino ad ottenere una pasta densa.","A parte tagliare i fichi, le noci e le mandorle.","Aggiungere tutta la frutta nell'impasto, assieme alla buccia di limone e di arancia grattugiata.","Imburrare le teglie e formare uno strato di pasta alto circa 3 cm. Infine decorare il zelten nella parte superiore con noci, ciliegie, mandorle e pinoli interi.","Infornare a 170° per 20 minuti circa."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZelten","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Zelten_Trentino.jpg/960px-Zelten_Trentino.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC BY-SA 4.0"},{"title":"it:Libro di cucina/Ricette/Zeppole cotte","name":"Zeppole cotte","ingredients":["1 litro d'acqua","1 kg di farina","1/2 arancia","buccia di limone","2 cucchiai di zucchero","un pizzico di sale","1/2 bicchiere di vino bianco","1/2 bicchiere di olio di oliva","abbondante olio di oliva per friggere","un rametto di rosmarino","miele d'api."],"steps":["Far bollire per qualche minuto l'acqua con arancia, limone, vino, olio, zucchero, sale, rosmarino.","Togliere dall'acqua questi ingredienti e mettervi la farina in un sol colpo.","Far cuocere mescolando finché la pasta non si stacca dalle pareti della pentola.","Adagiare il composto così ottenuto su di un piano e batterlo con un matterello.","Far raffreddare, ritagliare in forme di fiocchi e friggere in abbondante olio.","Disporre in un piatto da portata e condire con miele e zucchero Categoria:Dolci Categoria:Ricette regionali-Campania"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZeppole_cotte","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Tronco al caffè","name":"Tronco al caffè","steps":["Separare i tuorli dagli albumi e montarli con lo zucchero per ottenere un impasto spumoso","Mescolare la farina con lo lievito","Setacciarla poi sopra l'impasto e incorporarla delicatamente","Montare in modo densissimo i 4 albumi e amalgamarli agli altri ingredienti","Mescolare il tutto dal basso verso l'alto delicatamente","Preparare su una placca imburrata della carta oleata","Versare poi sopra l'impasto","Mettere nel forno a 250 gradi per 8-10 minuti","Sfornare e disporre su un panno prima spolverizzato con dello zucchero","Togliere poi la carta oleata e coprire la pasta con un panno umido per circa mezz'ora","Preparare intanto il budino e aggiungere il caffè solubile","Lasciar raffreddare il tutto mescolando di tanto in tanto","Lavorare il burro ammorbidito a temperatura ambiente finché non diventerà soffice e cremoso","Incorporare delicatamente il budino e rimestare accuratamente","Nè il burro né il budino devono essere troppo freddi","Spalmare un metà della crema sulla pasta","Arrotolare delicatamente","Coprire infine il rotolo con la crema rimasta"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FTronco_al_caff%C3%A8","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/HK_Food_Swiss_Roll_Saint_Honore_Cake.JPG/960px-HK_Food_Swiss_Roll_Saint_Honore_Cake.JPG?utm_source=it.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maximswess","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa di cipolle","name":"Zuppa di cipolle","ingredients":["2 (grosse) cipolle gialle","un'abbondante noce di burro","1 cucchiaio di farina","formaggio"],"steps":["Affettare le cipolle e farle rosolare nel burro fuso in un tegame, preferibilmente di ghisa o per lo meno smaltato o di acciaio.","Facendo attenzione a non farle dorare troppo, vanno appena ammorbidite; aggiungerci quindi un cucchiaio di farina e mescolare, sempre senza fare dorare a fuoco moderatissimo.","Aggiungere sale e pepe, preferibilmente bianco, e un litro scarso di acqua; portare a ebollizione. Lasciare fare due bollori, togliere dal fuoco e servire.","Il pane tostato è d'uopo e va mescolato al composto al momento."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_di_cipolle","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa al vino di Terlano","name":"Zuppa al vino di Terlano","ingredients":["½ L brodo di carne","5 tuorli uovo","2 bicchieri panna liquida","2 bicchieri Terlaner Weiβburgunder (pinot bianco)","1 panino raffermo tagliato a dadini","1 noce burro","polvere cannella q.b."],"steps":["Far soffriggere i dadini di pane nel burro e cospargerli di polvere di cannella.","A fuoco lento versare nel brodo caldo i rossi d'uovo, la panna, il vino e sbattere con una frusta in un recipiente a fondo pesante, meglio ancora il coccio, finché la massa risulterà cremosa.","Riempire le tazze da brodo precedentemente scaldate.","Cospargere le porzioni con i crostini e una spolverata di cannella."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_al_vino_di_Terlano","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa inglese","name":"Zuppa inglese","ingredients":["4 tuorli d'uovo","4 cucchiai di zucchero","1/2 l di latte","4 lame (di coltello) di farina","una scorza di limone","un pacco di savoiardi","caffè o alchermes a piacere"],"steps":["Sbattere in una pentola i tuorli con lo zucchero; aggiungere poco per volta la farina, il latte e il limone.","Mettere sul fuoco a fiamma bassa mescolando continuamente fin quando non si addensa.","Versare la crema in un piatto foderato di savoiardi imbevuti di caffè o alchermes a piacere."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_inglese","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Zuppa_inglese_destrutturata.jpg/960px-Zuppa_inglese_destrutturata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"GastRomagna","licence":"CC BY 4.0"},{"title":"it:Libro di cucina/Ricette/Zucchine ripiene","name":"Zucchine ripiene","ingredients":["4 zucchine","3 uova","pan grattato","formaggio grana o formaggio pecorino","menta","3 cucchiai d'olio extravergine d'oliva","prezzemolo","sale","pepe","2 spicchi d'aglio"],"steps":["Sbollentare per 5 minuti le zucchine intere in una pentola con acqua bollente.","Tagliare in due ciascuna zucchina per ottenerne delle barchette, che saranno poi attentamente svuotate del loro interno, avendo cura di mettere in un piatto tutto il ricavato, fino ad ottenere dei contenitori dalle pareti sottili ma resistenti.","Collocare poi i contenitori così ottenuti e, a parte, il contenuto delle barchette, in una pirofila da forno oleata.","Preparare, quindi, un impasto con il contenuto delle zucchine tagliato a piccoli pezzi, cui andranno aggiunti poi i vari ingredienti, cioè il pan grattato, il prezzemolo, la menta, il formaggio, il pepe, il sale, l'olio d'oliva e l'aglio, e infine, le uova sbattute.","Riempire, infine, dell'impasto così ottenuto le varie barchette di zucchine, e mettere il tutto a cuocere a fuoco lento nella teglia da forno oleata."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZucchine_ripiene","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa alla contadina","name":"Zuppa alla contadina","ingredients":["1 cavolo","2 coste di sedano","2 rape","prezzemolo","300 g fagioli borlotti freschi","olio","sale q.b.","pepe q.b.","alcune fette di pane di segale"],"steps":["Mettere in una pentola l'olio e le verdure a pezzetti, aggiungere i fagioli che saranno già stati bolliti e lasciare insaporire","Aggiungere sale, pepe e un po' d'acqua e lasciare bollire a fuoco lento.","Passare il composto al setaccio","Servire su delle fette di pane di segale."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_alla_contadina","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa d'orzo","name":"Zuppa d'orzo","ingredients":["100 g orzo","150 g speck","1/2 cipolla","2 carote","1 grossa patata","1 gambo di sedano","150 g pisellini","1/2 porro","1 1/2 L di brodo di dado","6 cucchiai d'olio"],"steps":["Soffriggere nell'olio lo speck a dadini e l'orzo lavato","Versare il brodo bollente","Tagliare le verdure e metterle a bollire nel brodo per due ore"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_d'orzo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuccotto di Roberta","name":"Zuccotto di Roberta","ingredients":["1/2 pan di spagna","150 g di ricotta","1 vasetto marmellata arance","liquore di mandorla amara","il succo di 1 arancia","1/2 tazza d'acqua","amaretti sbriciolati (se piacciono)","una insalatiera \"tondeggiante\""],"steps":["Tagliare il pan di spagna in fette alte circa 1 cm","Mescolare acqua, liquore e succo di arancia","Ammorbidire la ricotta con una forchetta, fino a renderla cremosa","Foderare l'insalatiera con le fette di pan di spagna, lasciandone alcune da utilizzare in seguito","Bagnare il pan di spagna con la miscela di acqua, liquore e succo","Stendere uno strato di ricotta","Stendere un po' di amaretti sbriciolati (se piacciono)","Stendere uno strato di marmellata","Disporre altro pan di spagna bagnato","Proseguire, alternando gli ingredienti come sopra e finché il contenitore non è pieno","Finire con uno strato di pan di spagna","Coprire con un piatto di ceramica o vetro il \"buco\" dell'insalatiera (la plastica alimentare è sempre \"dannosa\") e porre il tutto in frigorifero per almeno 4 ore","Al momento di servire, rovesciare lo zuccotto su un piatto"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuccotto_di_Roberta","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa di noodle ramen alla Tokyo","name":"Zuppa di noodle ramen alla Tokyo","ingredients":["250 g di noodle ramen","le ossa di 2 polli lavate e divise in 4 parti","500 g di spalla di maiale con l'osso","8 cipollotti","4 spicchi d'aglio","1 carota","1 cipolla","2 uova sode","40g di radice di zenzero","1,35 dl di sakè","1 dl di salsa shoyu","1/2 foglio di alga non spezzettato","olio di sesamo","150 g di bambù in scatola scolato","2 cucchiai di olio di semi","15 g di zucchero","sale e pepe"],"steps":["Per preparare il brodo della zuppa, fate bollire 1,5 l d'acqua in un wok, unite le ossa di pollo, 4 cipollotti mondati e tagliati a fette e 3/4 dello zenzero. Cuocete per 1 ora. Eliminate l'acqua, i cipollotti e lo zenzero e lavate le ossa.","Lavate il wok, aggiungete 2 l d'acqua, le ossa, la cipolla mondata, l'aglio sbucciato, la carota pelata e il sakè tenendone da parte 1 cucchiaio. Cuocete a fuoco lento fino a dimezzare l'acqua, eliminando la schiuma. Filtrate in una scodella attraverso una garza.","Arrotolate la carne di maiale ben stretta con uno spago. Lavate il wok e asciugatelo a fuoco vivo, riscaldatevi l'olio di semi e aggiungete 2 cipollotti e il rimanente zenzero sminuzzati. Cuocete 5 minuti e unite la carne. Rigirate spesso per dorarla in modo uniforme.","Unite il sakè tenuto da parte e aggiungete 4 dl d'acqua, 3 cucchiai di salsa shoyu e lo zucchero. Portate a ebollizione, abbassate la fiamma e coprite. Cuocete per circa 30 minuti, rigirando spesso, poi togliete dal fuoco.","Affettate il maiale in 2 fette. Sgusciate e tagliate a metà le uova. Salate i tuorli. Versate 1 l di brodo di pollo filtrato in un'ampia casseruola. Fatelo bollire e aggiungete 4 cucchiai di salsa shoyu e 1/2 cucchiaino di sale.","In una pentola portate 2 l d'acqua a ebollizione. Cuocete i noodle ramen seguendo le istruzioni della confezione, mescolando di continuo per impedire che si incollino. Se l'acqua bolle, versate 4 cucchiai di acqua fredda. Scolate bene e suddividete in 4 ciotole.","Versate la zuppa sui noodle e copriteli. Disponete la metà di 1 uovo sodo, le fette di maiale, il bambù e le alge nori sulla superficie e cospargete con i 2 cipollotti rimasti dopo averli mondati, lavati, asciugati e tritati. Servite con pepe e olio di sesamo. Salate a piacere e servite."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_di_noodle_ramen_alla_Tokyo","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa di miso al tofu","name":"Zuppa di miso al tofu","ingredients":["250 g di tofu","1 cipollotto","1 l di acqua","80 g di dashi granulare","100 g di miso","1 cucchiaio di mirin"],"steps":["Servendovi di un coltello affilato, fate a cubetti il tofu. Tagliate il cipollotto in diagonale in fettine di 1 cm di lunghezza. Mettete da parte il tofu e il cipollotto.","In un pentolino mescolate il dashi con l'acqua servendovi di un cucchiaio di legno, quindi portate a ebollizione. In una piccola ciotola amalgamate bene il miso e il mirin, e aggiungeteli al brodo bollente. Mescolate il miso a fuoco medio, facendo attenzione a non continuare l'ebollizione una volta che il miso si sarà dissolto.","Aggiungete i cubetti di tofu al brodo bollente e riscaldate, senza portare a ebollizione, a fuoco medio, per 5 minuti.","Servite in fondine individuali, quindi guarnite con il cipollotto."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_di_miso_al_tofu","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa primavera","name":"Zuppa primavera","ingredients":["250 g legumi vari (fagioli, lenticchie, soia, ecc.)","1 cipolla","olio","sale","pepe"],"steps":["Ammollare i legumi in acqua per una dozzina di ore in un volume d'acqua tre volte superiore a quello dei legumi.","Successivamente prendete una padella e fate soffriggere la cipolla tagliata a fettine. Appena la cipolla inizia a dorare unite la zuppa, il sale e circa 3/4 di litro d'acqua.","Fate bollire per 45/60 minuti.","A cottura ultimata lasciate raffreddare la zuppa per un paio di minuti.","Aggiungete un filo di olio e pepate a piacere"],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_primavera","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa imperiale","name":"Zuppa imperiale","ingredients":["120 g di semolino","120 g di formaggio parmigiano grattugiatoil formaggio Parmigiano deve essere di ottima qualità ma di stagionatura \"media\", tale da avere ancora quella morbidezza che favorisce l'amalgama con gli altri ingredienti","80 g di burro","4 uova","1 grattugiata abbondante di noce moscata","1 pizzico di sale"],"steps":["Sbattere un po' le uova in una terrina, poi aggiungere tutti gli altri ingredienti e amalgamare tutto molto bene.","Versare il composto in una teglia antiaderente oppure una teglia normale con carta da forno.","La teglia deve essere abbastanza grande, in modo che lo strato di composto sia sottile (1 - 1,5 cm.)","Mettere in forno a 200 gradi per circa 15 minuti.","Per la cottura devi regolarsi in modo che la pasta sia asciutta ma che non 'colorisca' troppo in superficie.","Estrarla dal forno e (quando è fredda, ) e tagliarla in piccoli cubetti .Cuocere in brodo di carne per circa 5 minuti.","Servire con abbondante spolverata di parmigiano."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_imperiale","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Zuppa_Imperiale_%28Royale_Bolognese%29.jpg/960px-Zuppa_Imperiale_%28Royale_Bolognese%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nostrix","licence":"CC BY-SA 3.0"},{"title":"it:Libro di cucina/Ricette/Zuppa verde del Cilento","name":"Zuppa verde del Cilento","ingredients":["una zucchetta da pergola (Lagenaria longissima)","olio extravergine di oliva","una cipolla","pomodorini","un dado da cucina","due patate","formaggio pecorino"],"steps":["Togliere la sottile buccia verde dalla zucchetta con il pelapatate o con un normale coltello da cucina.","Tagliare la zucchetta a fettine spesse 2 cm ed eliminare la parte centrale che contiene i semi.","Versare dell'olio di oliva extravergine in una pentola da cucina.","Soffriggere per pochi secondi un po' di cipolla e qualche pomodorino.","Aggiungere 2 bicchieri di acqua, sale e un dado da cucina classico.","Aggiungere 2 patate bollite, tagliate in cubetti.","Aggiungere cubetti di formaggio parmigiano e pecorino (molto abbondante).","Aggiungere la zucchetta verde e cuocere il tutto per 20 minuti."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_verde_del_Cilento","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa di Carpino","name":"Zuppa di Carpino","ingredients":["200g di fave secche","50g zucca gialla","100g di patate","alloro cipolla fresca, aglio, olio e sale a piacere"],"steps":["Mettere le fave in ammollo in acqua la sera prima. Il giorno seguente togliete la loro lunetta scura.","Metterle in un recipiente in coccio, aggiungere acqua, portare a bollore, man mano che l’acqua si consuma aggiungere altra.","Aggiungere la cipolla a metà cottura.","Tagliare patate e zucca a pezzi grossi.","In una teglia mettere olio, aglio e alloro e far consumare, aggiungere acqua Q.B. alla cottura di patate e zucca.","A cottura ultimata unire le fave cotte. Irrorare con olio extravergine d'oliva novello di Carpino."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_di_Carpino","country":"Italy","sourceLanguage":"it","pageImageChecked":true},{"title":"it:Libro di cucina/Ricette/Zuppa di fagioli","name":"Zuppa di fagioli","ingredients":["fagioli","conserva di pomodoro","cipolla","sedano","aglio, prezzemolo","pepe q.b."],"steps":["Si prepara facendo un soffritto di cipolla, aglio, prezzemolo e sedano.","Successivamente si aggiunge il pepe, il brodo dei fagioli e la conserva di pomodoro.","Dopo che ha preso il bollore si aggiungono i fagioli e si porta a cottura."],"url":"https://it.wikibooks.org/wiki/Libro_di_cucina%2FRicette%2FZuppa_di_fagioli","country":"Italy","sourceLanguage":"it","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Zuppa_di_Fagioli_di_Sarconi_IGP.jpg/960px-Zuppa_di_Fagioli_di_Sarconi_IGP.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DinaBenedettoFerrandina","licence":"CC0"},{"title":"de:Kochbuch/ Apfelkuchen","name":"Apfelkuchen","ingredients":["40 g Mehl","40 g Zucker","2 Eier","40 ml Milch","250 g Weißmehl","100 g Butter","3 Prisen Salz","3 Äpfel"],"steps":["Guss :Mit dem Schneebesen verrühren, bis ein glatter Guss entstanden ist.","Teig :Die Zutaten vermengen und soviel kaltes Wasser beigeben, bis ein fester, glatter Teig entsteht.","Backen :Kuchenblech von 28 cm Durchmesser, leicht fetten und darauf den Teig ausrollen.","3&nbsp;Äpfel schälen, in Stücke schneiden und den Teig damit belegen.","Mit dem Guss auffüllen und bei 210&nbsp;&deg;C 45&nbsp;Minuten im Ofen backen.","Auf gute Unterhitze achten, so wird der Kuchen schön knusprig.","Nach dem Backen kurz auskühlen lassen und dann aus der Form nehmen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Apfelkuchen_McCafe.JPG/960px-Apfelkuchen_McCafe.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Werneuchen","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Apfelmüsli","name":"Apfelmüsli","ingredients":["Äpfel","Butter","Wein","Zimt","Zucker"],"steps":["Die Äpfel schälen und in Brocken schneiden, dann waschen.","In einer Pfanne Butter heiß werden lassen, dann die Äpfel und ein wenig Wein hinzugeben.","Das Ganze dann mit Zimt und Zucker abschmecken und zudecken.","Apfelmüsli Apfelmüsli Apfelmüsli Apfelmüsli"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelm%C3%BCsli","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Apfelstrudel","name":"Apfelstrudel","steps":["Strudelteig zubereiten, man lässt ihn etwa eine halbe Stunde „rasten“ (damit die Stärkekörner quellen), währenddessen kann die Fülle zubereitet werden,","auf einem Strudeltuch flächig ausziehen oder ausrollen,","Butter oder Margarine schmelzen und mit einem Backpinsel den Teig damit bestreichen, anschließend mit den Semmelbröseln bestreuen (die Semmelbrösel werden auch gerne vorher in Butter goldbraun geröstet).","Rosinen, Nüsse oder Mandeln, Zucker mit den Äpfeln mischen und dieses Gemisch auf dem Teig verteilen, dann mit dem Rum beträufeln und an den Seiten jeweils 3 cm freilassen.","Die Teigränder umschlagen und von der Längsseite her damit beginnen, den Strudel aufzurollen. Die Enden zusammendrücken.","Den fertigen Strudel mit Hilfe des Tuches auf das Backblech wälzen, wobei die „Nahtstelle“ unten liegen soll, die Oberfläche mit zerlassener Butter oder Margarine betupfen.","45-55 Minuten bei 180 - 200 °C (Umluftherd) backen.","Mit Staubzucker bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelstrudel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Apfelstrudel_mit_Sahne.JPG/960px-Apfelstrudel_mit_Sahne.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dinkum","licence":"CC0"},{"title":"de:Kochbuch/ Amerikaner mit Hirschhornsalz","name":"Amerikaner mit Hirschhornsalz","ingredients":["1000 g Weizenmehl","700 ml Milch (kalt)","500 g Zucker","200 g Fett (Margarine / Butter)","20 g Hirschhornsalz","10 g Kochsalz","2–3 St. Vollei","(Aroma)"],"steps":["Fett, Zucker, Eier, Salz und Aroma zusammen schaumig schlagen/rühren.","In die schaumig geschlagene Masse langsam unter ständigem Rühren die Milch und dann zirka 90 % des Mehls hinzufügen.","Die anderen 10 % werden mit dem Hirschhornsalz sehr gut versiebt und zum Schluss unter die Masse gearbeitet.","Die Masse wird auf einem mit Backpapier ausgelegtem Blech mit einer Lochtülle oder Eisportionierer oder mit Hilfe von zwei großen Esslöffeln aufgetragen.","Die Masse sollte eine zähflüssige Konsistenz haben, da Amerikaner flach ausbacken sollten, um zu garantieren, dass das Hirschhornsalz vollständig austreibt.","Sollte dies nicht der Fall sein und möchte man eher Amerikaner, die in der Gebäckmitte etwas höher sind, so muss man auf Hirschhornsalz verzichten und stattdessen Backpulver verwenden.","Die Amerikaner werden im vorgeheizten Backofen 20–30 min bei zirka 180–200°C ausgebacken.","Nachdem die Amerikaner fertig gebacken sind, werden die noch heißen Amerikaner vom Backblech gelöst und mit der Unterseite nach oben zum Auskühlen an die Seite gestellt.","Die kalten Amerikaner werden nun auf ihrer Unterseite wahlweise mit Fondant (Zucker) oder Schokoladenglasur überzogen.","(Aus Wikipedia, korrigierte Fassung eines Textes von w:Benutzer:BM7505) Amerikaner mit Hirschhornsalz Amerikaner mit Hirschhornsalz"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Amerikaner_mit_Hirschhornsalz","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Apfelpfannkuchen","name":"Apfelpfannkuchen","ingredients":["250 g Mehl","30 g Butter","3 leicht säuerliche Äpfel","3 Eier","1/2 l Milch","1 TL Backpulver","1 TL Salz","Puderzucker"],"steps":["Schritt 1 – Der Teig","Schritt 2 - Braten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelpfannkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Apfelpfannkuchen_%281%29.jpg/960px-Apfelpfannkuchen_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Clemens Vasters from Viersen, Germany","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Artischocken und Spargel in Apfelwein","name":"Artischocken und Spargel in Apfelwein","ingredients":["400 g grüner Spargel","3 Tomaten","8 Artischockenherzen (Glas oder Dose)","1 Schalotte","40 g roher Schinken, in Scheiben geschnitten","einige Blätter frischen Basilikum","3 EL Olivenöl","1 Glas Apfelwein (ca. 0,2 l)","Salz und Pfeffer n.B."],"steps":["Den Spargel waschen und putzen, in 4-5 cm lange Stücke schneiden und über Dampf etwa 8-10 Minuten garen, dann abkühlen lassen","Tomaten mit kochendem Wasser überbrühen, die Haut abziehen und das Fruchtfleisch in Würfel schneiden.","Die Artischockenherzen abtropfen lassen und vierteln. Die Schalotte pellen und feinhacken. Den Schinken in kleine Streifen schneiden, das Basilikum waschen, trocken tupfen und die Blätter grob zerschneiden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Artischocken_und_Spargel_in_Apfelwein","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Afrikanisches Huhn","name":"Afrikanisches Huhn","ingredients":["1800 g Hähnchenteile","60 ml Pflanzenöl","1 TL Salz","1 TL Currypulver","1 große Zwiebel","1 große rote Paprika","1 große Tomate","350 g roher weißer Reis","60 g Erdnussbutter mit Stücken","60 ml warmes Wasser"],"steps":["Die Zwiebel schälen und in Scheiben schneiden. Die Paprika waschen, aufschneiden, entkernen und in Streifen schneiden.","In einer großen Pfanne die Hähnchenteile im Pflanzenöl anbraten, dann das Fleisch heraus nehmen.","Das Fett aus der Pfanne entfernen, ausgenommen 2 EL Fett und den Bratensatz. Currypulver und Salz in die Pfanne rühren, dann Zwiebelscheiben, Paprikastreifen und in Stücke geschnittene Tomate hineingeben, durchheben, zudecken und 5 Minuten köcheln lassen. Anschließend das Fleisch wieder in die Pfanne legen. Zudecken und köcheln, bis das Fleisch gar ist.","Das Fleisch heraus nehmen und auf eine große Platte legen.","Die Erdnussbutter und das Wasser in die Pfanne geben und mit dem Gemüse verrühren. Zum Kochen bringen und anschließend über das Fleisch füllen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Afrikanisches_Huhn","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Aprikosenschnetzelpfanne mit Spitzkohl und Wasabi","name":"Aprikosenschnetzelpfanne mit Spitzkohl und Wasabi","ingredients":["Geschnetzeltes oder Sojaschnetzel","2-3 Aprikosen","1/4 Spitzkohl","2-3 Frische Tomaten","Sojasauce, Pflanzenöl","Gewürze: Wasabipulver, Curry, Paprikapulver, Chilies, Salz, Pfeffer, Ingwer, evtl. 1 Prise Zucker","Zitronensaft","etwas Mehl","Nudeln oder Reis"],"steps":["Eine Soße aus Mehlschwitze und Wasser mit den Gewürzen, Sojasauce und Zitronensaft abschmecken. (Achtung: Wasabi und Chilies sehr vorsichtig dosieren!)","Schnetzel und Tomaten in geölter Pfanne anbraten.","Spitzkohl und Aprikosen kleinschneiden.","Spitzkohl, Aprikosen und Reis oder Nudeln hinzufügen und noch kurz anbraten.","Soße darüber geben und untermischen.","Pfanne abdecken und mit der Restwärme 5 Minuten stehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Aprikosenschnetzelpfanne_mit_Spitzkohl_und_Wasabi","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Aioli","name":"Aioli","ingredients":["ca. 8 Knoblauchzehen","ca. 100 ml Olivenöl"],"steps":["Zunächst müssen die Knoblauchzehen vollständig von ihrer Hülle befreit werden. Danach werden die Zehen geviertelt.","Nun gibt man die Knoblauchzehen in eine Mörserschale und beginnt sie mit einem Pistill zu zerkleinern. Wenn alles gut zerkleinert ist, gibt man ein wenig (ca. 5 ml) Olivenöl hinzu.","Mit dem Pistill verrührt man Knoblauch und Öl bis der Knoblauch das Öl vollständig aufgenommen hat, dabei sollte man weiterhin Druck auf die Masse ausüben, sodass grobe Stückchen weiter zerkleinert werden.","Nach und nach wiederholt man den vorigen Schritt, dabei ist immer darauf zu achten, dass man nicht zu viel Öl in die Schale gibt und dass sich Knoblauch und Öl vollständig verbinden. Man sollte sich dabei genug Zeit lassen, die Zubereitung dauert in der Regel mindestens 20 Minuten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Aioli","country":"France","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Aioli_mit_Oliven.jpg/960px-Aioli_mit_Oliven.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robert Kindermann aka RobertK. User RobertK on de.wikipedia","licence":"CC BY-SA 2.0 de"},{"title":"de:Kochbuch/ Asiatische Nudelsuppe","name":"Asiatische Nudelsuppe","steps":["Brühe erhitzen. Ingwer und Knoblauch schälen, grob hacken und in einem Tee-Filterbeutel oder Mulltuch in die Suppe geben und eine halbe Stunde bei niedriger Hitze ziehen lassen.","Nudeln nach Anweisung auf der Packung separat zubereiten.","Gemüse putzen, in feine Scheiben schneiden und wenige Minuten vor Ende der halben Stunde zugeben.","Beutel entfernen und Suppe mit Zitronensaft und Fischsoße abschmecken und Nudeln zugeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Asiatische_Nudelsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Apfel-Chili-Chutney","name":"Apfel-Chili-Chutney","ingredients":["6-10 Äpfel je nach Größe","1-2 rote Chili (je nach gewünschter Schärfe)","250&nbsp;ml Apfelessig","100&nbsp;ml Balsamico","100&nbsp;g Zucker","75&nbsp;g Ingwer","Schnittlauch (2 Finger dickes Bündel, alternativ Frühlingszwiebel oder Chalotten)","2 gehäufte EL Kurkuma","1 gehäufter EL Koriandersamen (gemahlen)","1 TL Kreuzkümmel (gemahlen)","Zitronensaft","Salz"],"steps":["Äpfel und Ingwer schälen, Ingwer fein würfeln","Äpfel und Ingwer in beiden Essigen mit Zucker kochen bis sie zerfallen oder sich leicht zerdrücken lassen.","Äpfel zu einer Paste rühren und Kurkuma, Koriander und Kreuzkümmel unter leichtem köcheln einrühren und mit Salz und Zitrone abschmecken.","Chili in feinste Würfel schneiden, Schnittlauch in 2-3 mm dicke Röllchen schneiden.","Je nach gewünschter Schärfe Chili und Schnittlauch mit aufkochen oder, um weniger Schärfe zu erzielen, in die von der Flamme genommene Paste einrühren.","Das Glas mit kochendem Wasser ausspülen und das Chutney heiß einfüllen und sofort verschließen","Mindestens einen Tag kühl lagern","Alternativ: nur halbe Menge Ingwer und Kurkuma, aber mind. 12 Äpfel. Dann wird's fruchtiger..."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfel-Chili-Chutney","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ All’arrabbiata","name":"All’arrabbiata","ingredients":["3 Dosen Tomaten à 400 ml mit Saft","3 Zwiebeln","4 – 6 Knoblauchzehen","1/2 Tasse Olivenöl","2 scharfe getrocknete rote oder 2 kleine grüne Chilischoten","1 EL getr. Thymian","1 EL getr. Rosmarin","2 EL Tomatenmark","1 Bund Petersilie","1 TL Zucker","1 TL Salz","1 Tasse Rotwein (bevorzugt Chianti)","1 Tasse Wasser"],"steps":["Von den Dosentomaten die Strünke entfernen.","Die Zwiebeln würfeln und gemeinsam mit dem zerdrückten Knoblauch in Olivenöl andünsten.","Tomaten mit Saft dazugeben.","Alles leicht zerstampfen (geht mit einem Kartoffelstampfer wunderbar).","Nun die restlichen Zutaten dazu, Deckel drauf und auf kleinster Hitze eine Stunde köcheln lassen.","Anschließend erneut abschmecken, vielleicht mit etwas Zucker, Salz oder weiterem Chili."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_All%E2%80%99arrabbiata","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Amsterdamer Fleischtopf","name":"Amsterdamer Fleischtopf","ingredients":["250 g Nudeln","300 g Schweinefleisch","etwas Salz und Pfeffer","1 EL Öl zum Braten","125 ml Brühe","1 Becher saure Sahne","150 g geriebener Käse"],"steps":["Die Nudeln in Salzwasser kochen","Das Fleisch in Scheiben schneiden und mit Pfeffer und Salz würzen, anschließend in einer Pfanne mit dem Öl kurz von beiden Seiten anbraten.","Das Fleisch aus der Pfanne nehmen und in das Bratfett die Brühe und die saure Sahne geben und vermischen.","Die gekochten Nudeln in eine Auflaufform geben, das Fleisch und die Soße untermengen und mit dem Käse bestreuen.","Im vorgeheizetn Backofen bei 200° etwa 20 min garen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Amsterdamer_Fleischtopf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Apfelbrot","name":"Apfelbrot","steps":["Äpfel schälen und in kleine Stücke schneiden.","Alle Zutaten bis auf Mehl und Backpulver gut mischen und über Nacht ziehen lassen.","Restliche Zutaten am anderen Tag dazugeben und gut mischen.","Falls der Teig zu fest ist, etwas Apfelsaft hinzugeben.","Kastenformen buttern und mehlen oder mit Backpapier auskleiden.","Teig auf beide Formen verteilen.","bei 175 Grad Celsius ca. 90-95 Minuten mit Alufolie bedeckt backen, die letzten 10-15 Minuten die Folie abnehmen, damit der Kuchen etwas bräunt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelbrot","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ananas-Insel","name":"Ananas-Insel","ingredients":["eine reife Ananas","eine grüne Paprika","ein paar Trauben (vorzugsweise rote)","zwei Schaschlikspieße","evtl. ein paar Servietten"],"steps":["Du fragst deinen Gastgeber nach einem Serviertablett oder einer Tortenplatte oder einem großen Teller sowie nach einem großen Messer.","Du schneidest von der Ananas das Grün ab, lässt dabei gerade so viel von der Ananas dran, dass du das Grün wie ein kleines Bäumchen auf das Tablett stellen kannst.","Die Ananas wird einmal der Länge nach durchgeschnitten.","Eine Hälfte wird mit der Schnittfläche nach unten auf den Teller gelegt, und bildet die Insel.","auf beide Schaschlikspieße werden eine Reihe Trauben aufgerippt. Man lässt unten jeweils so viel frei, dass man die beiden \"Stämme der Palmen\" auf die Ananas stecken kann.","Man schneidet in die Paprika an der Mittellinie ein Zick-Zack-Muster. Wenn man das Zickzackmuster rundherum schneidet, hat man zwei Paprikahälften mit Zacken, die an eine Krone erinenrn. Wenn man die einzelnen Zacken lang genug geschnitten hat, dann sehen die Hälften jetzt so aus, wie das Blätterdach einer Palme.","Nach Entfernen der Kerne wird jetzt auf jeden der beiden Stämme ein Blätterdach aus Paprika aufgesteckt.","Die andere Ananashälfte wird in Scheiben geschnitten, und vor der Insel drapiert. Sie sollen an die Wellen vor der Insel erinnern.","Die übrigen Trauben können als weitere Deko dienen.","fertig ist die Ananasinsel."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ananas-Insel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Ananas_Arruda_2.jpg/960px-Ananas_Arruda_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"E-W","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Apfelpizza","name":"Apfelpizza","ingredients":["1 Packung tiefgekühlter Blätterteig","350 g gemischtes Hack","Salz","Pfeffer","1 Teelöffel Thymian, getrocknet","1 Teelöffel Oregano, getrocknet","1 Knoblauchzehe","3 Esslöffel Butter","2 Zwiebeln","4 mittelgroße, herbsäuerliche Äpfel","2 Tomaten","3 Eier","200 g geriebener Emmentaler"],"steps":["Knoblauchzehe schälen und fein hacken","Blätterteig zum Auftauen hinlegen","Zwiebel schälen, in Scheiben schneiden","Äpfel schälen,Kerngehäuse entfernen, in Ringe schneiden","Tomaten waschen, Stielansatz entfernen, in Ringe schneiden","Hackfleisch mit Salz, Pfeffer, Thymian, Oregano und der Knoblauchzehe mischen.","Butter in einer Pfanne erhitzen und das gewürzte Hackfleisch darin braten.","Zwiebeln dazugeben und braten.","Form mit dem Blätterteig auskleiden, dann das Hackfleisch mit den Zwiebeln auf dem Teig verteilen.","Abwechselnd die Tomatenscheiben und die Apfelringe darüber verteilen.","Eier verquirlen, salzen und pfeffern und den geriebenen Käse unterrühren. Über die Pizza gießen.","Im vorgeheizten Backofen auf der mittleren Schiene 40-50 Minuten bei 200 Grad (Elektroherd) backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelpizza","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Apfelstreuselkuchen","name":"Apfelstreuselkuchen","ingredients":["Streusel:","175 g Butter","125 g Zucker","5 mL Zimt","250 g Mehl","Äpfeln:","4 große Äpfel, z. B. Boskoop – ca. 1,5 kg","Kuchen:","300 g Butter","300 g Zucker","15 ml Vanilleextrakt oder 3 Päckchen Vanillezucker","6 Eier","5 mL Backpulver","500 g Mehl"],"steps":["Zubereitung:","Den Backofen auf 180 °C vorheizen.","Eine große Backform (450x330 mm) mit Backpapier auslegen. Die Kuchenform nicht einfetten oder bemehlen.","Äpfel:","Die Äpfel schälen, entkernen, und in dünne Scheiben schneiden. (Es werden so viele Scheiben benötigt, dass sie eine einzige Schicht auf dem Kuchen bilden. Wenn du sie nicht dünn genug schneidest, brauchst du vielleicht einen zusätzlichen Apfel.)","Beiseite stellen. Da die Äpfel mit Streusel bedeckt werden, macht es nichts, wenn sie etwas braun werden, während Sie den Kuchenteig zubereiten.","Streusel:","Verwenden Sie einen oder ein Essmesser, um die 175 g Butter in kliene Stücke zu schneiden. Dieser Schritt funktioniert am besten, wenn die Butter kalt ist.","125 g Zucker, 5 mL Zimt, und 250 g Mehl in einer Rührschüssel vermischen. Rühr diese trockenen Zutaten kurz um, um sie zu vermischen.","Die Butterstücke in die Schüssel mit den trockenen Zutaten gib und rühr, bis die Mehlmischung die Butterstücke bedeckt.","Verwenden Sie einen Teigmixer (oder ein Paar nebeneinander gehaltene Essmesser), um die mehlumhüllte Butter in die trockenen Zutaten zu schneiden. Aufhören, wenn die gesamte Butter kleiner ist als eine grüne Erbse (etwa 1 cm Durchmesser), aber noch Butterklumpen zu sehen sind.","Beiseite stellen. Diese Mischung kann bei Bedarf abgedeckt mehrere Tage im Kühlschrank aufbewahrt werden.","Kuchen:","Schlag die Butter und den Zucker zusammen, bis sie leicht und schaumig sind. Dieser Schritt funktioniert am besten, wenn die Butter leicht erweicht ist.","Die Vanille und die Eier nacheinander unterschlagen. Kratz den Boden der Schüssel ab, nachdem jedes Ei untergeschlagen haben.","Das Backpulver und das Mehl unterrühren.","Zusammensetzen und backen:","Verteil den Kuchenteig in der vorbereiteten Form.","Eine einzelne Schicht Apfelscheiben auf dem Kuchenteig anordnen. Die Äpfel sollten den Kuchenteig so weit wie möglich bedecken, bis an den Rand der Form. (Wenn du genügend Apfelscheiben haast und mehr Äpfel auf dem Kuchen haben möchtest, kannst du sie auch ein wenig überlappen lassen.)","Die Streuselmischung über die Äpfel streuen. Sie sollte alle Äpfel großzügig bedecken.","Bei 190 °C etwa 40 Minuten backen. Die Äpfel sollen weich und die Streusel sollen goldbraun sein."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Apfelstreuselkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Apple_crumb_cake_-_Apfelstreuselkuchen_being_prepared.png/960px-Apple_crumb_cake_-_Apfelstreuselkuchen_being_prepared.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Badische Schneckensuppe","name":"Badische Schneckensuppe","ingredients":["1 Dutzend Schnecken","2 l Brühe","200 g saure Sahne","1 kg Kartoffeln","2-6 Zehen Knoblauch","1 Bund Petersilie","1 Bund Schnittlauch","Salz und Pfeffer"],"steps":["Kartoffeln waschen, schälen und in grobe Stücke schneiden. Kartoffeln und Knoblauch in der Brühe weichkochen und mit Hilfe eines Pürierstabes oder besser eines Kartoffelstampfers pürieren.","Mit der Sahne, den Kräutern und den Gewürzen abschmecken und die Schnecken in der Suppe ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Badische_Schneckensuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Schneckensuppe_IMG_0019.jpg/960px-Schneckensuppe_IMG_0019.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hans Haase","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"de:Kochbuch/ Avocadoshake","name":"Avocadoshake","ingredients":["Eine reife Avocado","500 ml Wasser","5 EL Zitronensaft","3 EL Zucker"],"steps":["Die Avocado hälften, den Kern entfernen und das Fruchtfleisch mit einem kleinen Löffel herauskratzen","Das Fruchtfleisch mit den anderen Zutaten im Mixer gut vermischen","Den fertigen Avocadoshake filtern"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Avocadoshake","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Basler Herzen","name":"Basler Herzen","steps":["Zutaten für den Teig mischen und kneten.","Teig ausrollen und Herzen ausstechen.","Bei 180 Grad 15 Minuten backen.","Zuckerguss aus Puderzucker und Wasser mischen.","Die Herzen im noch warmen Zustand mit dem Zuckerguss bestreichen und erkalten lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Basler_Herzen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bandnudeln mit Sahnesauce","name":"Bandnudeln mit Sahnesauce","ingredients":["250g (grüne) Bandnudeln","400ml Sahne","etwas Milch","gekochten Schinken","Krabben","Salz und Pfeffer"],"steps":["Zuerst den gekochten Schinken in kleine Streifen schneiden.","Die Sahne in einem Topf vorsichtig zum Kochen bringen (Vorsicht kocht schnell über!) und dann den Schinken sowie die Krabben (mit Saft) hinzugeben.","Die Temperatur soweit herunterschalten, dass die Sauce nicht mehr überkochen kann und etwas Milch hinzugeben.","Jetzt die Nudeln nach Anleitung kochen.","Die Sauce sollte solange köcheln, bis eine sämige Konsistenz und eine etwas gelbliche Färbung entsteht (ca.","zeitgleich fertig mit den Nudeln).","Zum Schluss die Sauce mit Salz und Pfeffer abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bandnudeln_mit_Sahnesauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bananenkuchen","name":"Bananenkuchen","ingredients":["250 g Butter oder Margarine","200 g Zucker,","4 Eier,","1 Päckchen Vanillinzucker,","400 g Mehl,","125 ml Milch,","1 Päckchen Backpulver,","2 sehr reife Banane,","75 g gehackte Walnüsse,","eine Prise Salz,"],"steps":["Die Bananen zu Brei zerdrücken.","Die Butter mit dem Zucker in einer Rührschüssel schaumig rühren. Vanillinzucker, Salz, Walnüsse, Bananen und Eier zugeben und kräftig verrühren. Das Mehl mit dem Backpulver vermischen. Abwechselnd Mehl und Milch in den Teig einrühren. Der Teig sollte etwas flüssig sein.","Eine Kastenform mit Butter einfetten und den Teig einfüllen.","Den Kuchen auf der mittleren Schiene 55-70 min. bei 180 °C (vorgeheizter Ofen) backen. Abkühlen lassen und dann aus der Form stürzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bananenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Auberginensalat","name":"Auberginensalat","ingredients":["4 Auberginen","1 Bund Petersilie","1-2 Knoblauchzehen","4 Sardellenfilets","Salz n.B.","Weißweinessig n.B.","1 Messerspitze getrocknete Chilischoten","Olivenöl extra virgin n.B."],"steps":["Die Auberginen putzen und längs in etwa 2 cm dicke Scheiben schneiden. Mit Zitronensaft und Salz bestreuen und dann eine Stunde unter einem schweren Gegenstand pressen, das entzieht ihnen die Bitterstoffe. Die Scheiben auf den heißen Grill legen, etwa 15-20 Minuten garen und dabei mindestens einmal wenden, dann abkühlen lassen.","Zwischenzeitlich Petersilie waschen, trocken tupfen und zusammen mit dem geschälten Knoblauchzehen fein hacken. Die Sardellenfilets waschen, abtupfen und klein schneiden. Die abgekühlten Auberginen in Streifen schneiden und in eine Salatschüssel geben.","In einer kleinen Schüssel Salz in Essig auflösen, die getrocknete Chilischote zugeben und unter Hinzugabe des Öls untermischen. Petersilie, Knoblauch und Sardellen zur Sauce geben, diese dann über die Auberginen gießen, gut durchmischen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Auberginensalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bannock","name":"Bannock","ingredients":["1 kg Mehl","2 EL Backpulver","2 TL Salz","½ l Wasser","2 Kaffeetassen Mehl","2 TL Backpulver","½ TL Salz","½ Kaffeetasse Trinkwasser"],"steps":["Aus allen Zutaten einen Teig kneten und etwa fingerdicke Fladen formen.","In einer Pfanne ein paar Minuten pro Seite mit etwas Fett backen, bis es schön knusprig ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bannock","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Bannock_2.JPG/960px-Bannock_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carl Steinbeißer","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Bechamel","name":"Bechamel","ingredients":["80g Butter/Margarine pro Liter Milch","60g Mehl (Typ 405) pro Liter Milch","Milch","Muskat, Salz, Pfeffer"],"steps":["In einem Topf Margarine bzw. Butter erhitzen.","Das Mehl in den Topf sieben und anschwitzen.","Die Milch dazugeben, bei mittlerer Hitze aufkochen und gleich mit einem Schneebesen zu rühren beginnen.","Die Béchamelsoße mit Muskat, Salz und Pfeffer abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bechamel","country":"France","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Erbsen_in_B%C3%A9chamel.jpg/960px-Erbsen_in_B%C3%A9chamel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"IgorCalzone1","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Bananenmuffins","name":"Bananenmuffins","ingredients":["eine reife Banane","3 Möhren","100 g zerlassene Butter","3 Eier","75 ml Milch","200 g Mehl","150 g Zucker","1 Päckchen Vanillezucker","75 g Maisstärke","2 TL Backpulver","1 TL gemahlenen Zimt","Prise Salz","Papierförmchen"],"steps":["Geschälte Möhren fein raspeln und Banane mit einer Gabel zerdrücken. Beides mit Butter, Eiern und Milch in einer Schüssel verrühren.","Mehl, Zucker, Stärke, Backpulver, Zimt und Salz vermengen und unter die Masse heben bis ein glatter Teig entsteht.","Muffinblech mit Papierförmchen auslegen oder Papierförmchen zweilagig auf ein Blech stellen und Teig darin verteilen.","Backen bei 180°C für 20-25 Minuten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bananenmuffins","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bananenbrot","name":"Bananenbrot","ingredients":["3 reife Bananen","200 g Zucker","1 Ei","1 Päckchen Vanillezucker","300 g Mehl","1/2 kleinen Löffel Salz","1 kleinen Löffel Backpulver","2 große Löffel Öl"],"steps":["Die Bananen schälen und mit einer Gabel zerdrücken.","Die zerdrückten Bananen, den Zucker, das Ei und den Vanillezucker in eine Rührschüssel geben und alles gut vermischen.","Das Mehl nach und nach dazugeben.","Dann das Salz, das Backpulver und das Öl unterrühren.","Die Bananenmischung in eine ausgefettete Kastenbackform (25 cm Länge) füllen.","Das Brot bei 180° etwa 50 Minuten lang backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bananenbrot","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Aufgesetzter","name":"Aufgesetzter","ingredients":["Kornbrand (Korn, Doppelkorn), Weinbrand, Wodka oder Rum oder andere Sprituosen ohne starken Eigengeschmack, Ouzo z.B. ist ungeeignet.","Früchte nach Wahl (Kirschen, Himbeeren, rote oder schwarze Johannisbeeren, Schlehen).","(Kandis-)Zucker."],"steps":["Die Früchte werden entstielt, gut gewaschen und abtropfen gelassen.","Kirschen sollten halbiert werden, damit sie leichter in die Flasche gefüllt werden können und um eventuellen Madenbefall aufzudecken.","In eine gut gereinigte Flasche wird zuerst der Kristall- oder Kandiszucker (Menge je nach Vorliebe, ca.","4-6 cm hoch) gefüllt und dann die Früchte dazugegeben, bis ca.","60 % der Flaschenhöhe erreicht sind.","Es können gegebenenfalls weitere Gewürze hinzugegeben werden, abschließend die Flasche mit Alkohol bis zum Rand auffüllen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Aufgesetzter","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Aufgesetzter_Johannisbeersorten.jpg/960px-Aufgesetzter_Johannisbeersorten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kreuzass","licence":"Public domain"},{"title":"de:Kochbuch/ Aufschnitt aus Serviettenknödeln","name":"Aufschnitt aus Serviettenknödeln","ingredients":["Fertigmix für Serviettenknödel","gekochtes Gemüse"],"steps":["Gemüse in den Fertigmix mischen.","Knödel in Kochbeutel einfüllen oder in Tuch einrollen.","Knödel 5 Minuten in warmem Wasser quellen lassen.","Knödel in gesalzenem, kochenden Wasser 30 Minuten schwach kochen lassen und dabei öfters wenden.","Knödel 3 Stunden abkühlen lassen.","Knödel aus dem Kochbeutel entnehmen.","Knödel als Gemüsewurstaufschnitt in dünne Scheiben schneiden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Aufschnitt_aus_Serviettenkn%C3%B6deln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ausgebackene Zucchiniblüten","name":"Ausgebackene Zucchiniblüten","steps":["Die Blüten waschen und die Stängel entfernen.","Aus Mehl, Milch, Ei, Olivenöl und Salz einen Ausbackteig zubereiten.","Reichlich Öl in einer Pfanne erhitzen.","Die Zucchiniblüten einzeln durch den Backteig ziehen und im Öl ausbacken.","Zucchiniblüten sind in ausgewählten Feinkost- und Lebensmittelgeschäften auf Bestellung erhältlich, oder im eigenen Garten zu ernten.","--marhac 16:07, 8.","2009 (CEST) Ausgebackene Zucchiniblüten Ausgebackene Zucchiniblüten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ausgebackene_Zucchinibl%C3%BCten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bayerische Creme","name":"Bayerische Creme","ingredients":["300 ml Milch","200 ml Sahne","4 Eigelb","70 g Zucker","1 Vanilleschote","4-5 Gelatine","1 Prise Salz"],"steps":["Die Milch mit der Vanille aus der Vanilleschote aufkochen.","Das Eigelb mit dem Zucker schaumig schlagen und anschließend die Milch hinzugeben.","Beides nun im heißen Wasserbad weiter rühren und eine Prise Salz hinzugeben.","Die Gelatine in Wasser auflösen und hineingeben.","Die Masse in eine Schüssel Eiswasser stellen.","Bevor die Masse geliert die Sahne unterheben.","Die Masse in kleine Förmchen geben und für mehrere Stunden kaltstellen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bayerische_Creme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Aubergine mit Salsa","name":"Aubergine mit Salsa","steps":["Auberginen längs in 1 cm dicke Scheiben schneiden","In verquirltem Ei und gemahlenen Mandeln wenden","In Butter oder Öl goldbraun braten","Avocado, Tomaten und Zwiebel in kleine Würfel schneiden","Mit Salz, Pfeffer und Limonensaft würzen","Schnittlauch oder Petersilie darüberstreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Aubergine_mit_Salsa","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Aubergine_mit_Salsa.jpg/960px-Aubergine_mit_Salsa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Ausgebackener Brokkoli","name":"Ausgebackener Brokkoli","steps":["Brokkoli waschen und in Röschen teilen","Pfannkuchenteig zubereiten und etwas ruhen lassen","Gemüse mit Teig umhüllen und knusprig ausbacken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ausgebackener_Brokkoli","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Avocadosuppe","name":"Avocadosuppe","steps":["Kartoffeln schälen, in Würfel schneiden","Zwiebel und Knoblauch schälen und würfeln, in Öl andünsten","Kartoffeln dazugeben, mit der Brühe ablöschen und etwa 15 Minuten köcheln lassen","Avocado schälen und würfeln, zur Suppe geben, aufkochen und pürieren","Crème fraîche einrühren, mit Salz und Pfeffer kräftig würzen","Mit gerösteten Brotwürfeln oder Schnittlauch garnieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Avocadosuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Avocadosuppe.jpg/960px-Avocadosuppe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Blätterteig mit Spinat","name":"Blätterteig mit Spinat","ingredients":["1 Packung Blätterteig","1 Packung TK Blattspinat (ohne Blubb)","3 Tomaten","5 Knoblauchzehen","1-2 frische Chilischoten","Käse (Parmesan auch Schafskäse oder einfach Gouda)","Olivenöl"],"steps":["Den Blätterteig auftauen und eine mit Olivenöl gefettete Auflaufform, incl. den Rand, damit auslegen.(einen Rest aufbewahren)","Kleingeschnittenen Knoblauch in reichlich (5 Schnapsgläser?) Olivenöl andünsten. Noch bevor der Knoblauch anfängt zu stinken die kleingehackten Chilies hinzufügen und eine Weile mitbraten.","Gefrorenen Spinat hinzufügen und bei geringer Hitze auftauen.Dadurch zieht der Knoblauchgeschmack gut durch. Pfanne vom Herd, entkernte Tomaten in Achtel schneiden, hinzufügen und das ganze mit Salz und Muskat abschmecken.","Die Auflaufform damit füllen, Käse drüber und aus dem restlichen Blätterteig ein Gitternetz drüberlegen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bl%C3%A4tterteig_mit_Spinat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bethmännchen","name":"Bethmännchen","ingredients":["100 g Mandeln","200 g Marzipanrohmasse","1 Eiweiß","20 g Mehl","50 g Puderzucker","1 Eigelb","Rosenwasser"],"steps":["Mandeln in eine Schüssel legen, mit kochendem Wasser überbrühen und nach dem Abkühlen häuten.","Die Hälfte der Mandeln mahlen und mit der Marzipanrohmasse verkneten.","Ein Ei trennen, Eigelb aufbewahren und Eiweiß zur Marzipanrohmasse geben.","Mehl, Puderzucker und Rosenwasser zufügen und mit der Marzipan-Mandelmasse verkneten.","Der Teig bleibt recht klebrig. Mit bemehlten Händen kleine Kugeln formen.","Bethmännchen auf ein mit Backpapier belegtes Blech setzen.","Restliche Mandeln halbieren und Bethmännchen mit je drei Mandelhälften verzieren.","Eigelb mit wenig Wasser verquirlen und Bethmännchen damit einpinseln.","Im vorgeheizten Ofen bei 130 - 150°C ca. 10-15 Minuten auf der mittleren Stufe goldbraun backen.","Vorsicht gegen Ende der Backzeit (evtl. nur 6 min.) ständig beobachten, damit sie nicht zu dunkel werden. Erst wenn sie abgekühlt sind, sind sie fester."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bethm%C3%A4nnchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Bethm%C3%A4nnchen_Frankfurt_Weihnachtsmarkt_2025_02.jpg/960px-Bethm%C3%A4nnchen_Frankfurt_Weihnachtsmarkt_2025_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Benachin","name":"Benachin","ingredients":["1,5 kg Fisch, Barsch (weißer Fisch)","125 g Tomatenmark","400 g Öl","2 Peperoni","125 g Fisch, Trockenfisch (wenn vorhanden)","250 g Karotte(n)","1 kleiner Weißkohl, gevierteilter","300 g Cassave, geschält, in Stücken","300 g Batate(n), geschält und halbiert","200 g Kürbisfleisch, geschält, in Stücken","300 g Aubergine(n), ungeschält und halbiert","200 g Steckrübe(n), geschält, in Stücken","3 große Zwiebel(n)","2 Zehe/n Knoblauch","Petersilie","1,5 kg Reis","Salz und Pfeffer"],"steps":["Eine halbe Peperoni, Frühlingszwiebeln, Knoblauch und Petersilie hacken, zerstampfen und mit einer Prise Salz zu einer Paste verarbeiten. Die Fischsteaks einschneiden und mit der Paste füllen.","Die Zwiebeln in Ringe schneiden und in Öl andünsten. Den trockenen Fisch hinzufügen.","Dann die Fischscheiben hineingeben und goldbraun werden lassen.","Den Fisch herausnehmen, das in drei Litern Wasser aufgelöste Tomatenmark zugeben und alles zum Kochen bringen.","Gemüse und Fischstücke zugeben. Abschmecken, die übrigen Peperoni oben schwimmen lassen, aufkochen lassen und zugedeckt 20 Minuten garen.","Fisch und Gemüse herausnehmen, sobald sie gar sind, auf eine Platte geben, etwas Brühe zugießen und warmhalten.","Am längsten braucht der Maniok. Ist kein Gemüse mehr im Topf, etwas von der Sauce abnehmen, den Reis in die übrige Flüssigkeit geben (es sollte doppelt soviel Brühe wie Reis im Topf sein)und garen, bis die Brühe ganz verkocht ist. Es sollte keine Flüssigkeit mehr übrig sein.","Den Reis auf eine große Platte geben und Fisch und Gemüse darauf arrangieren. Mit Limonenvierteln und Sauce servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Benachin","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bohnen-Weizengrießbratling","name":"Bohnen-Weizengrießbratling","ingredients":["Weichweizengrieß","Bohnenmuss (Weiße Bohnen oder Kidneybohnen, gekocht und zerkleinert)","Zwiebeln","optional:","gehackter Paprika","Mais","Champignons","Sojasauce","Panierung: Paniermehl, Salz, Pfeffer, optional: Kreuzkümmel, Oregano, Bohnenkraut"],"steps":["Weichweizengrieß mit Bohnenmuss zu gleichen Teilen mischen.","Mit Wasser anrühren bis sich eine zähe Masse ergibt. Man kann auch Gewürze in die Masse geben aber der Hauptteil sollte in die Panierung gehen.","Zwiebel mit etwas Öl anbraten und unterrühren, Mais und Paprika nach Geschmack zufügen wenn die Zwiebeln glasig werden.","Paniermehl mit Salz, Pfeffer und Gewürzen nach Wahl in einem Teller mischen, einen Teil der Panierung zum Aufstreuen getrennt aufbewahren.","Die zähe Masse auf das Paniermehl in flachen Bratlingen auftragen.","Das restliche Paniermehl überstreuen, damit die Bratlinge rundum paniert sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bohnen-Weizengrie%C3%9Fbratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Berliner Pfannkuchen","name":"Berliner Pfannkuchen","ingredients":["500 g Mehl","1/8 l Milch","Packung Frischhefe (42g)","100 g Butter","100 g Zucker","2 Eier","Prise Salz","Schale von 1/2 Zitrone","Fett zum Ausbacken"],"steps":["Das Mehl mit der Hälfte der Milch, dem Zucker und der verflüssigten Butter (nicht wärmer als 35&nbsp;°C) gleichmäßig vermengen.","In der anderen Hälfte der Milch die Hefe auflösen, das Salz und die geriebene Zitronenschale hinzugeben.","Beides zusammenführen und daraus einen glatten Teig kneten, der für rund fünfzehn Pfannkuchen reichen wird.","Rührmaschinen sind nur bedingt geeignet, der Teig sollte mit der Hand mindestens 10&nbsp;Minuten durchgeknetet werden - je mehr Arbeit in diesen Schritt gesteckt wird, desto besser wird der Pfannkuchen später aufgehen.","Den resultierenden Teig zu einer Kugel formen und eine Stunde gehen lassen.","Hernach auf ungefähr einen halben Zentimeter Dicke ausrollen, kleine Häufchen Pflaumenmus mit einem Teelöffel heraufgeben und mit einer zweiten gleich dicken Teigschicht bedecken.","Nun um die Pflaumenmushaufen herum rund ausstechen (Ausstechform oder Glas verwenden).","Die resultierenden Pfannkuchen-Rohlinge etwa zwei Stunden auf Backpapier gehen lassen, bis sich etwa faustgroße Pfannkuchen-Rohlinge gebildet haben.","(Dies nach Möglichkeit nicht auf der Heizung oder im Backofen, denn je wärmer der Teig während der Gehzeit wird, desto leichter fällt er anschließend wieder in sich zusammen.) Anschließend Fett (Kokosfett oder Schweineschmalz) zusammen mit einer Vanilleschote bis zum Sieden erhitzen.","Mit kleineren Teigresten testen, ob das Fett heiß genug ist (der Teig muss direkt nach dem Hereingeben oben schwimmen und in weniger als einer halben Minute braun werden).","So dies der Fall ist, die Pfannkuchen gleichmäßig von beiden Seiten darin dunkelbraun ausbacken und nach dem Abkühlen mit Puderzucker bestreuen.","Berliner Pfannkuchen Berliner Pfannkuchen Berliner Pfannkuchen Berliner Pfannkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Berliner_Pfannkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Berliner_Pfannkuchen_5.jpg/960px-Berliner_Pfannkuchen_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebastian Koppehel","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Bierbrot","name":"Bierbrot","ingredients":["hartes Roggenbrot (vom Vortag)","Bier (am besten ein süßes gehaltvolles Bier)"],"steps":["Etwas Brot wird in Bier für 6-12 Stunden aufgeweicht. Der Alkohol verdunstet während dieser Zeit.","Bei geringer Hitze für eine Stunde köcheln lassen. Die Konsistenz sollte ähnlich werden wie die von Haferbrei. Falls der Brei zu trocken wird, Bier hinzufügen.","Fertigen Brei mit Zucker oder Honig vermischen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bierbrot","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Biryani","name":"Biryani","ingredients":["ca. 500-600 g Lammfleisch","400 g Basmati-Reis","ca. 200 g Joghurt (nach Möglichkeit den türkischen)","2-3 Zwiebeln","2 Tomaten","1 Chilischote (gerne mehr, nach Geschmack)","2 Knoblauchzehen","Saft einer halben Limette (Zitrone geht auch)","ca. 1 TL Ingwer, frisch gerieben","ca. 1 TL „Garam Masala“ (indische Würzmischung)","ca. ½ TL Kreuzkümmel (Cumin, Jeera)","ca. ½ TL Nelken (gemahlen), oder zwei Stück ungemahlen","1 Kardamom-Nuss, gemahlen","1 Zimtstange","ca. 2 TL Kurkuma (Haldi, Turmeric, Gelbwurz)","ca. 3-4 EL Butterreinfett (Butterschmalz, Ghee), alternativ Pflanzenöl","etwas Safran","etwas Salz","ca. 4-5 Korianderblätter","div. Kräuter (Petersilie, Schnittlauch, etc. gerne auch tiefgefroren)","einen großen, backofengeeigneten Topf (also ohne Kunststoffgriffe)","eine Schale/Schüssel"],"steps":["Das Fleisch klein schneiden (Gulaschgröße) und mit dem Joghurt, Limettensaft und Gewürzen (Kurkuma, Ingwer, Garam Masala, Kreuzkümmel, Nelken, Kardamom, Zimt, bzw.","Biryani paste) vermischen und mindestens eine Stunde in einer Schale oder Schüssel einwirken lassen (marinieren).","In der heißen Pfanne mit dem Butterreinfett (oder Öl) die Zwiebeln goldgelb anbraten.","Die Tomaten hinzugeben und anbraten.","Nun Knoblauch, Chilischoten, das marinierte Fleisch und auch den Knochen hinzugeben.","Drauf achten, dass auch der ganze Joghurt mit den Gewürzen mitkommt.","Schön umrühren und aufpassen, dass die Gewürze nicht anbrennen.","Wenn das Fleisch angebraten ist, die Hitze auf ein Minimum reduzieren und ca.","1 Stunde köcheln lassen, gelegentlich umrühren.","Kurz vor Ablauf der Zeit die Korianderblätter und die Kräuter hinzugeben.","Bis hierhin kann man alles auch am Vortag vorbereiten und im Kühlschrank aufbewahren.","Das gibt auch den Gewürzen Gelegenheit tief in das Fleisch einzudringen.","40 Minuten bevor man essen möchte, den Basmatireis waschen, damit die Stärke entfernt wird, die den Reis klebrig macht.","Nun den Reis zum warmen Fleisch geben.","Wenn das Fleisch aus dem Kühlschrank kommt vorher erhitzen.","Vorsicht, den Reis nicht zu lange im Wasser stehen lassen, sonst wird er schon vor dem Kochen weich.","Ungefähr die gleich Menge Wasser, wie Reis hinzugeben und ca.","20 Minuten bei niedriger Hitze kochen lassen.","Während dieser Zeit (solange der Reis noch hart ist) den Safran hinzugeben.","Jetzt auch mit Salz abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Biryani","country":"Indonesia","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Logo_Biryani_E15C23_tbg.png/960px-Logo_Biryani_E15C23_tbg.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alculexum","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Bigos nach Jägerart","name":"Bigos nach Jägerart","ingredients":["1 1/2 kg Sauerkraut","300 g Rindfleisch","300 g Schweinefleisch","1/4 Ente gebraten, falls gewünscht","100 g geräucherter Schinkenspeck","300 g Wurst","4 Zwiebeln","30 g Getrocknete Pilze","100 g Dörrpflaumen, falls gewünscht","Bratfett","2 Lorbeerblätter","Pfeffer","Pimentkörner","Wacholderbeeren","1/8 Liter Madeira, falls gewünscht"],"steps":["Das Sauerkraut nicht zu klein schneiden (ist es sehr sauer, vorher ausdrücken). Mit Wasser und dem Pilzsud von den eingeweichten Pilzen übergießen und auf starker Flamme nicht zugedeckt kochen.","Das Fleisch in Stückchen schneiden und zusammen mit den gebräunten Zwiebeln im Fett aus dem ausgelassenen Schinkenspeck dünsten, dabei Wasser angießen.","Das weiche Fleisch mit der Soße, die Gewürze, die in Streifen geschnittenen Pilze und die eingeweichten und entsteinten Pflaumen zum Kraut geben und auf ganz kleiner Flamme weiterdünsten.","Zum Schluss die in Scheiben geschnittene Wurst und den Wein zufügen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bigos_nach_J%C3%A4gerart","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Belgische Zwiebelsuppe","name":"Belgische Zwiebelsuppe","ingredients":["1 Knoblauchzehe","70 g Zwiebeln","40 g Butter","1 1/4 Liter Fleischbrühe","4 Scheiben Toastbrot","200 g Hartkäse","1 Glas Portwein"],"steps":["Die Knoblauchzehe mit den in Scheiben geschnittenen Zwiebeln in Butter dünsten, mit der Fleischbrühe auffüllen, würzen, und 20 Minuten zugedeckt köcheln lassen.","Das Toastbrot toasten, Rinde entfernen, und den Käse raspeln.","Wein in die Suppe rühren, in Suppentassen füllen, je eine Toastscheibe darauflegen, den Käse darüber geben, und 3-5 Minuten grillen.","Die Rinde in Würfel schneiden, rösten und zur Suppe servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Belgische_Zwiebelsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Blumenkohl","name":"Blumenkohl","ingredients":["750 ml Gemüsebrühe","15 gr. Gelbe Rübe","125 gr. Blumenkohl","30 gr. Butter","30 gr. Mehl","150 ml Milch","1 TL Worcestershire Sauce"],"steps":["Blumenkohl in kleine Röslein schneiden, Gelbe Rübe in feine Scheiben schneiden und alles in die kalte Brühe geben.","Zum Kochen bringen und alles zugedeckt 20 min.","leise köcheln lassen.","In der Zwischenzeit die Butter in einer Stielpfanne erwärmen bis sich der Schaum beinah vollständig aufgelöst hat.","Dann das Mehl hinein rühren bis alles eine dicke Masse ist.","Jetzt langsam unter ständigem Rühren schöpflöffelweise die fertige Brühe langsam hineinrühren.","Höchstens 3 Schöpflöffel.","Danach alles zusammenfügen.","Jetzt die Milch dazu geben und alles grob oder fein mit einen Stabmixer zerkleinern.","Das Ganze nochmals 5 min.","zugedeckt leise köcheln lassen.","Jetzt erst Muskat rein, höchstens 2 min.","mitköcheln lassen.","Feuer aus machen.","Zum Schluss einen Teelöffel Worcestershire Sauce hineinrühren.","Eventuell abschmecken mit Salz und weißem Pfeffer.","Vielleicht etwas Petersilie zur Zierde des Ganzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Blumenkohl","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Bunter_Blumenkohl_jm88084.jpg/960px-Bunter_Blumenkohl_jm88084.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"joergens.mi","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Bohnenmus mit Mais","name":"Bohnenmus mit Mais","ingredients":["500 g rote Bohnen (Kidney- oder Pinto-Bohnen)","1/2 l Tomatensaft","100 g Gemüse-Mais","1 TL Kreuzkümmel","Salz","Pfeffer"],"steps":["die Bohnen unter ständiger Zugabe von Tomatensaft im Mixer pürieren","Kreuzkümmel einrühren, mit Salz und Pfeffer abschmecken","Mais unterheben","Bohnenmus mindestens eine halbe Stunde kühl gelagert durchziehen lassen","warm oder kalt servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bohnenmus_mit_Mais","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Birnen, Bohnen und Speck","name":"Birnen, Bohnen und Speck","ingredients":["Vier Scheiben Bauchspeck (ca. 1/2-3/4kg)","500 g BohnschotenGrüne Bohnen","4 Kochbirnen; alternativ feste Birnen","1 große Zwiebel","1EL Mehl","Gewürze: Bohnenkraut; ev. Muskat","1l Wasser"],"steps":["Man koche den Speck mit der zerhackten Zwiebel im Wasser 20 Minuten.","Währenddessen kann man die Bohnschoten vorbereiten, indem man sie putzt, wäscht, und ev.","in mundgerechte Stücke bricht.","Dat hebben we dann gut gemaakt.","Birnen, Bohnen und Speck Birnen, Bohnen und Speck Birnen, Bohnen und Speck"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Birnen%2C_Bohnen_und_Speck","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Birnen%2C_Bohnen_und_Speck.jpg/960px-Birnen%2C_Bohnen_und_Speck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Zwischenzeit~commonswiki assumed (based on copyright claims).","licence":"Public domain"},{"title":"de:Kochbuch/ Bigos","name":"Bigos","ingredients":["250 g Speck","250 g Zwiebeln","300 g mageres Schweinefleisch","1 kleine geräucherte Wurst","300 g Weißkraut","100 g Pilze","Salz","Kümmel","Majoran","1 Eßlöffel Paprikapulver","2 Eßlöffel Tomatenmark","300 g Sauerkraut"],"steps":["Den Speck in kleine Würfel schneiden, ausbraten und die gehackten Zwiebeln darin kurz rösten.","Das Fleisch in kleine Würfel, die Wurst in dicke Scheiben, das Kraut fein und die Pilze blättrig schneiden.","Alles mit Gewürzen und Sauerkraut in einen Topf geben.","So viel heißes Wasser aufgießen, dass alles knapp bedeckt ist.","Den gut verschlossenen Topf im vorgeheizten Ofen oder auf kleiner Flamme eine Stunde köcheln lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bigos","country":"Poland","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Blaue Zipfel","name":"Blaue Zipfel","ingredients":["4–8 Zwiebeln","1 Karotte","1 Stück Lauch (optional)","1 Stück Sellerie (optional)","1/2 l Wasser","1/2 l Weißwein (trockener Frankenwein o. ä.)","1/8 l Weißweinessig","3 TL Salz","1–2 TL Zucker","10 Pfefferkörner (schwarz)","5 Pimentkörner","5 Wacholderbeeren","3 Gewürznelken","2 Lorbeerblätter","8 Bratwürste normaler Größe oder 20–24 Nürnberger Rostbratwürstchen"],"steps":["Zwiebeln schälen und in Ringe schneiden","Karotte, gegebenenfalls auch Lauch und Sellerie in Scheiben, kleine Würfel oder Streifen schneiden","Alle Zutaten bis auf die Würste in einen Topf geben, aufkochen und knapp unter dem Siedepunkt etwa 20 bis 30 Minuten ziehen lassen","Abschmecken. Der Sud soll sehr kräftig salzig-sauer sein, mit einer leicht süßlichen Note.","Würste mehrfach mit einem Zahnstocher o. ä. einstechen","Würste im Sud unter dem Siedepunkt etwa 10 Minuten gar ziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Blaue_Zipfel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Blaue_Zipfel.jpg/960px-Blaue_Zipfel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gruenes Wuersterl","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Blätterteigfisch","name":"Blätterteigfisch","steps":["Eine Blätterteigplatte mit Backpapier auf ein Blech legen","Die Hälfte der Fischfilets fischförmig auf den Teig legen","Lachsmus zubereiten: Lachs, 1 Ei, Zitronensaft, Salz und Pfeffer verrühren","Mit Dill und Krabben auf dem Fisch verteilen","Mit den übrigen Fischfilets abdecken","Den Teig mit Eiweiß einpinseln, die zweite Teigplatte darüberlegen und gut andrücken","Den überschüssigen Teig ausradeln, aus den Resten Schuppen und Flossen mit Eiweiß aufkleben","Alles mit verquirltem Eigelb und Sahne einpinseln","Im vorgeheizten Ofen bei 200° C etwa 40 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bl%C3%A4tterteigfisch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Bl%C3%A4tterteigfisch_1.jpg/960px-Bl%C3%A4tterteigfisch_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Bohnenschnitzel","name":"Bohnenschnitzel","steps":["Bohnen waschen und in Stücke schneiden","Etwa drei Minuten kochen, abschrecken","Bohnen erst in Mehl, dann in verquirltem Ei, zum Schluss in Semmelbröseln wenden","Bohnen in Fett knusprig braten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bohnenschnitzel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bohnenpäckchen","name":"Bohnenpäckchen","steps":["Bohnen waschen, putzen und im Ganzen 10 Minuten garen, abkühlen lassen","Schinken ausbreiten, Käse darauflegen","Bohnen darauf verteilen","Gewürze darübergeben","Alles in Blätterteig einwickeln, zuvor mit Eiweiß einpinseln","Nach Belieben mit Blätterteigresten verzieren und mit Eigelb bestreichen","Im vorgeheizten Ofen bei 200° C etwa 25 Minuten goldbraun backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bohnenp%C3%A4ckchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bohnen mit Panade","name":"Bohnen mit Panade","ingredients":["Buschbohnen","gekochter Schinken","Semmelbrösel","Salz, Pfeffer"],"steps":["Bohnen je nach Dicke 10 - 15 Minuten kochen","Bohnen zu Päckchen von 5 bis 10 Stück ordnen","Salzen und pfeffern","Päckchen in Schinkenscheiben wickeln","Päckchen in verquirltem Ei wälzen","Päckchen in Semmelbröseln wälzen","Nochmals mit dieser Panade bedecken","Bohnenpäckchen in Öl goldgelb ausbraten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bohnen_mit_Panade","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Bohnen_mit_Panade_1.jpg/960px-Bohnen_mit_Panade_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC0"},{"title":"de:Kochbuch/ Bratkartoffeln","name":"Bratkartoffeln","ingredients":["ca. 800&nbsp;g Kartoffeln für zwei Personen","Pflanzenöl, Butterschmalz, Margarine oder Schmalz","etwas Salz","gemahlener Pfeffer","Speck","Zwiebeln","Kräuter nach Belieben (i.d.R. Majoran, aber auch Oregano, Petersilie, Paprika, frische Kräuter…)","eventuell Kümmel (ganz)","eventuell zwei Eier"],"steps":["Rohe Kartoffeln:","Kartoffeln schälen.","In ca. 2&nbsp;cm große Würfel oder höchstens 0,5&nbsp;cm dicke Scheiben schneiden.","Kartoffelstücke waschen.","Gare Kartoffeln:","Kartoffeln grob in dicke Scheiben schneiden.","Bratfett in die heiße Pfanne geben.","Die Kartoffeln ggf. zusammen mit dem Kümmel in die Pfanne geben und ca. 10&nbsp;Minuten braten, dabei wenden. Wichtig: Die Kartoffelscheiben sollten nebeneinander und nicht übereinander liegen, um gleichmäßig durchbraten zu können! Daher größere Mengen ggf. in mehreren Durchgängen verarbeiten.","Bei rohen Kartoffeln die Pfanne für ca. 10 Min. abdecken, danach offen weiterbraten.","Bei rohen Kartoffeln mit einer Messerspitze hineinstechen um den Gargrad festzustellen.","Eventuell noch mehr Fett dazugeben, wenn die Kartoffeln viel aufnehmen.","Wenn die Kartoffeln fast gar sind die Zwiebeln hinzugeben und darauf achten dass diese nicht schwarz werden","Wenn die Kartoffeln an allen Seiten goldbraun sind, sind sie gar.","Erst jetzt salzen und pfeffern.","Falls gewünscht, Speck und frische Kräuter (z.B. Majoran oder Petersilie) hinzugeben.","Die Beilage wird zum Hauptgericht:","Zwei Eier in eine Tasse schlagen und mit einer Gabel Eiweiß und Eigelb vermischen.","Die Eier in der noch heißen Pfanne unter die Bratkartoffeln heben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bratkartoffeln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Bratkartoffeln_1024_768.jpg/960px-Bratkartoffeln_1024_768.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eckhard Polesny ( ? Metzecki at de.wikipedia)","licence":"Public domain"},{"title":"de:Kochbuch/ Brokkolisuppe","name":"Brokkolisuppe","ingredients":["2-3 Zwiebeln","2 Knoblauchzehen","500g Brokkoli","2l Wasser","300g saure Sahne","2 Tüten Brokkoli-Cremesuppenpulver","2 Zitronen oder entsprechend Konzentrat","Salz, Pfeffer"],"steps":["Zwiebeln schälen, würfen","Knoblauchzehen pressen oder kleinhacken","Brokkoli waschen und entstielen","Zwiebeln und Knoblauch andünsten","Den Brokkoli hinzugeben und sofort mit einem viertel Liter Wasser ablöschen","Das restliche Wasser mit der sauren Sahne und der Tütensuppe mit einem Schneebesen verrühren und hinzugeben","Suppe zum Kochen bringen und regelmäßig umrühren","Mit Salz, Pfeffer und den gepressten Zitronen abschmecken, evtl. ist nicht der ganze Zitronensaft vonnöten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brokkolisuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Brokkolisuppe_mit_M%C3%B6hren_10.jpg/960px-Brokkolisuppe_mit_M%C3%B6hren_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Brotaufstrich aus Dinkel, Tofu und Haferflocken","name":"Brotaufstrich aus Dinkel, Tofu und Haferflocken","ingredients":["Haferflocken (150g)","Tofu (250g)","gemahlenen Dinkel (150g)","Gemüse (z.B. Paprika/Möhre oder Frühlingszwiebel/Gewürzgurke)","Margarine","Rapsöl oder anderes Pflanzenöl","Sojasauce","Senf","Ketchup","Knoblauch","Soja-Lecithin-Pulver"],"steps":["Haferflocken, Dinkel und Tofu mit etwas Wasser mischen.","Gemüse pürieren oder hacken und in die Masse einrühren.","Margarine, Rapsöl und Sojasauce in kleinen Mengen hinzufügen und unterrühren, bis sich eine geeignete Konsistenz ergibt.","Senf, Ketchup und Knoblauch nach Geschmack zufügen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brotaufstrich_aus_Dinkel%2C_Tofu_und_Haferflocken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brotaufstrich aus Reis und Weizen","name":"Brotaufstrich aus Reis und Weizen","ingredients":["Reis (400g)","Weizenmehl (150g)","Magarine","Rapsöl oder anderes Pflanzenöl","optional:","Sojasauce","Senf","Ketchup","Knoblauch","Soja Lecithin Pulver","Gewürzmischung aus Maismehl, Chili, Zwiebel, Knoblauch Pfeffer, Paprika und Natriumglutamat (optional) (kommerziell z.B. als Mexican Taco Seasoning Mix)"],"steps":["Gekochten Reis (zum Beispiel Reste vom Mittagessen) mit einer Gabel zerkleinern.","Den zerkleinerten Reis mit Weizenmehl und Magarine und/oder Rapsöl und etwas Wasser mischen.","Die Substanz mischen bis sich eine homogene Masse gebildet hat.","Die optionalen Zutaten nach Geschmack hinzufügen: Senf, Ketchup, Knoblauch, Sojasauce, Peffer und Kräuter (z.B.","frischen Thymian), oder auch einfach nur Kräuter.","Den Brotaufstrich nach der Zubereitung etwas lagern, damit der Geschmack der Kräuter durchziehen kann.","en:Cookbook:Rice Wheat Spread"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brotaufstrich_aus_Reis_und_Weizen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brotaufstrich aus Bohnen, Dinkel und Hafer","name":"Brotaufstrich aus Bohnen, Dinkel und Hafer","ingredients":["Bohnen (250g)","Haferflocken (150g)","frisch gemahlener Dinkel (150g)","Rapsöl oder anderes Pflanzenöl","optional:","Salz","Pfeffer","Kräuter und Gewürze","Gewürzmischung aus Maismehl, Chili, Zwiebel, Knoblauch, Pfeffer, Paprika und Natriumglutamat (optional) (kommerziell z.B. als Mexican Taco Seasoning Mix)"],"steps":["Die Bohnen zerkleinern und mit Haferflocken, Dinkelmehl und etwas Wasser und Öl zur Grundsubstanz vermengen.","Die optionalen Zutaten nach Geschmack hinzufügen.","Die Substanz kann als Brotaufstrich verwendet werden oder als Bratlinge gebraten werden.","en:Cookbook:Bean Spelt Oat Spread"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brotaufstrich_aus_Bohnen%2C_Dinkel_und_Hafer","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bratdog","name":"Bratdog","ingredients":["1 großes Baguette, am besten frisch vom Bäcker.","eine halbe Zwiebel","Sbrinz Käse: Der Sbrinz kommt aus der Innerschweiz.","Mayonnaise","OldElPaso Salsa Dip (Chunky)","2 Kalbsbratwürste"],"steps":["Die Bratwürste leicht einschneiden und in einer großen Bratpfanne bei mittlerer Hitze anbraten. Währenddessen das Baguette in 2 gleichmäßige Teile zerteilen und auf der Seite mit einem großen Messer aufschneiden.","Sind die Bratwürste goldgelb, die fein gehackten Zwiebeln in die Bratpfanne geben.Diese goldgelb-mittelbraun andünsten. Danach den Herd ausschalten um Strom zu sparen.","Die goldgelben-mittelbraunen Zwiebeln gleichmäßig in die 2 Baguette-Hälften verteilen.Den Sbrinz Käse in feine Scheibchen schneiden.","Die Bratwürste aus der Pfanne nehmen und ebenfalls in die Baguettes legen.","Nach Belieben mit Mayonnaise und Salsa Dip garnieren. Vorsicht: Die Salsa Dip Sauce ist ziemlich scharf!","Die 2 Bratdogs mit dem fein geschnittenen Sbrinz Käse garnieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bratdog","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brot mit Käse überbacken","name":"Brot mit Käse überbacken","ingredients":["Brot","Käse","evtl. Wurst"],"steps":["Einfach 1 halbiertes Brötchen oder 1 Scheibe Brot mit der Wurst und dem Käse belegen.","Auf einem geeigneten Teller in die Mikrowelle stellen.","Wenn der Käse ein, zwei Blasen wirft oder zu bruzzeln beginnt, die Mikrowelle ausschalten und das Brot ist für den Verzehr geeignet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brot_mit_K%C3%A4se_%C3%BCberbacken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brik mit Thunfisch","name":"Brik mit Thunfisch","ingredients":["4 mal Blätterteig (beim Asiaten oder Türken zu finden)","2 - 3 Kartoffeln (mittelgroß)","1 Dose Thunfisch in Olivenöl","1 weiße Zwiebel","4 Eier","Petersilie","Öl, Salz, Pfeffer","Kapern, falls gewünscht"],"steps":["Die Kartoffeln geschält und gewürfelt im Wasser ca. 20 min kochen.","Dann mit der Gabel zerdrücken, um eine püreeähnliche Masse zu bekommen.","Die Zwiebel ganz fein schneiden und in einer Pfanne mit Öl und eine Prise Zucker anbraten.","Den Thunfisch abtropfen lassen, so dass kaum noch Öl an ihm vorhanden ist.","Jetzt den Thunfisch, das Püree, die gehackte Petersilie, Pfeffer und Salz (und optional Kapern) und die Zwiebel zusammenmischen.","Eine Hand voll Mischung nehmen und mittig auf einem Stück Blätterteig anhäufen, so dass der Blätterteig vollständig zugefaltet werden kann.","Inzwischen das Öl erhitzen. (Nicht das vom Thunfisch!) Der Pfannenboden muss komplett bedeckt sein.","Pro Brik (der vorbereitete Blätterteig mit der Mischung drauf) ein rohes Ei neben die angehäuften Masse vorsichtig gleiten lassen, den Blätterteig zu falten und gleich in der Pfanne frittieren.","Der Blätterteig muss auf beiden Seiten goldbraun und das Eiweiß muss durch sein."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brik_mit_Thunfisch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bremer bunte Finken","name":"Bremer bunte Finken","ingredients":["250 g weiße Bohnen","400 g Schweinebraten","200 g Möhren","200 g Lauch","2 Zwiebeln","200 g grüne Bohnen","500 g Kartoffeln","Streuwürze","1 Bund großes Petersilie"],"steps":["Weiße Bohnen über Nacht einweichen.","Am nächsten Tag mit dem Einweichwasser zum Kochen bringen. Schweinebauch hineingeben. Salzen. 60 Minuten kochen lassen.","Möhren, Lauch und Zwiebel putzen. Waschen. In kleine Würfel (Lauch in Streifen ) schneiden. Auch hineingeben. Noch 30 Minuten kochen.","In der Zwischenzeit die grünen Bohnen waschen, fädeln und kleinschneiden. Kartoffeln schälen und würfeln. Beides 25 Minuten mitkochen lassen.","Fleisch rausnehmen. In Streifen schneiden. Wieder hineingeben. Mit Salz, Pfeffer und Streuwürze abschmecken. Gewaschene Petersilie hacken. Vor dem Servieren darüberstreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bremer_bunte_Finken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brokkolitorte","name":"Brokkolitorte","ingredients":["6 Scheiben Blätterteig","500 gr. Brokkoli","300 gr. geriebener Käse","6 Scheiben roher Schinken","3 Eier","1/8 Liter Schlagsahne","Pfeffer","1 Teelöffel Gemüsebouillonpulver","1 Teelöffel Kräuter der Provence"],"steps":["Brokkoli 10 Minuten kochen und abgießen","Blätterteig auftauen, Form einfetten und mit dem Blätterteig auskleiden","Die Hälfte des vorhandenen Schinkens, Brokkolis und Käses auf den Blätterteig legen","Mit Pfeffer bestreuen","Den restlichen Schinken, Brokkoli und Käse dazugeben","Wieder mit Pfeffer bestreuen","Eier in einer Schüssel aufschlagen und die Sahne, das Bouillonpulver und die Kräuter dazugeben.","Gut durchmischen und gleichmäßig über der \"Torte\" verteilen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brokkolitorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bolitas de Canela","name":"Bolitas de Canela","ingredients":["1 Dose (ca. 400 g) gezuckerte Kondensmilch","1 (gestrichener) Suppenlöffel Butter","1 (gestrichener) Suppenlöffel Zimtpulver","1 (gestrichener) Suppenlöffel Puderzucker"],"steps":["Das Zimtpulver und den Puderzucker in einem kleinen Schälchen gut mischen.Die Kondensmilch mit der Butter bei niedriger Temperatur in einer Bratpfanne ca.","40 Minuten verrühren, bis sich eine zähflüssige Masse bildet.Die Mischung auf ein Backpapier gießen und dort auskühlen lassen.Aus der kalten Masse eine Wurst formen, davon Stückchen abschneiden und dies zu Kügelchen rollen.Die Kügelchen im Zimtpulver-Puderzucker-Gemisch wenden.Die Süßigkeit mindestens 48 h trocknen lassen (am besten 96 h).","Bolitas de Canela Bonitas de Canela Bonitas de Canela"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bolitas_de_Canela","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brotlaibchen","name":"Brotlaibchen","ingredients":["5 dagDekagramm; 1 dag = 10 Gramm glattes Mehl","1 Messerspitze Backpulver","3 Eiklar","20 dag Staubzucker","12 dag Kochschokolade (gerieben)","10 dag Walnüsse (gerieben)","16 dag Kokosett (geraspelte Kokosnuss, Kokosflocken)","2-3 Esslöffel Rum","1 Pkg. Vanillezucker"],"steps":["Eiklar zu Schnee schlagen.","Mit Staubzucker und Vanillezucker weiter zu steifem Schnee schlagen.","Rum, Nüsse, Kokosett, Mehl und Backpulver unter die Schneemasse heben.","Aus der Masse kleine Kugeln formen, in Staubzucker wälzen und bei 180°C backen.","Brotlaibchen Brotlaibchen Brotlaibchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brotlaibchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bologneser Sauce","name":"Bologneser Sauce","steps":["150&nbsp;g Speck, 1 Zwiebel, 1 Karotte und 1 Stange Bleichsellerie klein schneiden.","In einer großen Pfanne 30&nbsp;g Butter zerlassen und den Speck darin anbraten.","Zwiebel, Karotte und Stangensellerie zugeben und alles zusammen unter ständigem Rühren leicht anbräunen.","Hackfleisch zugeben und mit anbraten. Hierzu das Fleisch ständig mit einer großzinkigen Gabel zerdrücken, bis das Fleisch eine bröselige Konsistenz aufweist.","Mit 1/2 Glas Rotwein ablöschen, Tomaten und 1 Lorbeerblatt zugeben und mit etwas Brühe auffüllen. Nach Belieben Salzen und Pfeffern.","Gut 3 Stunden kochen, bis große Fettaugen auf der Oberfläche erscheinen. Nach der Hälfte der Kochzeit ab und zu einen Schuß Milch zugeben.","Zum Servieren wenn möglich frisch zubereitete Eier-Nudeln (ersatzweise al dente gekochte Spaghetti) in einen tiefen Teller geben, 1-2 EL Sauce darüber, darauf 1 TL Butter und 1 EL frisch geriebenen Parmesan. Auf keinen Fall zu viel Sauce dazugeben, denn dieses Nudelgericht fällt unter die Rubrik „Pasta asciutta“ was wörtlich übersetzt: trockene Nudeln bedeutet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bologneser_Sauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Boterkoek","name":"Boterkoek","ingredients":["250 g echte ButterMan sollte dringend zu echter Butter greifen.","275 g Mehl","200 g feiner Zucker","1 Pkg Vanillezucker","etwas Salz","Für die Bräunung: etwas Milch oder versprudeltes Ei"],"steps":["Man lege eine Backform mit ungefettetem Papier aus (oder verwende einfach eine Silikonform).","Weiters verknete man 1-5.","Diesen Teig breite man ca.","10-15mm dick in die Form und bestreiche ihn mit Ei oder MilchDies hat für den Geschmack keine Bedeutung, gibt aber eine satte braune Färbung.","Man backe den Kuchen bei ca.","180° 20-30 Minuten, bis er eine schöne braune Färbung annimmt und der Teig sich verbunden hat.","Wenn man eine Silikonform verwendet kann man den Kuchen einfach in der Form auskühlen lassen und dann in der Form servieren oder stürzen.","Hat man eine nicht haftfeste Form mit Papier ausgelegt, sollte man den Kuchen etwas abkühlen lassen, jedoch solange er noch formbar ist auf eine glatte, nicht fettsaugende Fläche stürzen und das Papier abziehen.","Jedenfalls sollte man den Kuchen mit der gebräunten Seite oben servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Boterkoek","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Borschtsch","name":"Borschtsch","ingredients":["1 kg Rindfleisch","Suppenknochen","1 kg Zwiebeln","Suppengrün","Butterschmalz oder neutrales Öl","Kümmel, Majoran und Thymian","500 g Weißkohl","200 g Rotkohl","2 große Gläser Rote Beete oder 1 kg frisches Gemüse","reichlich Dill (mind. 3 Bund)","500 g fettreiche Saure Sahne oder Mascarpone, je nach Geschmack auch Joghurt"],"steps":["Dill wird gezupft und die Stengel nicht weggeworfen.","Das Rindfleisch wird in etwa 5 cm große Würfel geschnitten und angebraten.","Hierbei soll aber keine braune Kruste entstehen.","Nacheinander werden jeweils 1/4 des Fleisches sowie der sehr klein geschnittenen Zwiebeln gebraten, die Zwiebeln reinigen jeweils die Pfanne wieder.","Das kleingeschnittene Suppengrün wird ebenfalls angebraten.","Alles kommt zusammen mit den Markknochen und den Stengeln des Dill sowie dem Kümmel, Majoran und Thymian in einen großen Topf und wird mit kaltem Wasser aufgesetzt und ca.","1 h bei kleiner Flamme gekocht.","Das Fleisch wird herausgenommen, weiter zerkleinert, bis ca.","1-2 cm große Würfel entstanden sind und beiseitegestellt.","Die entstandene Fleischbrühe wird püriert und durch ein feines Sieb gegossen, darin wird kleingeschnittener Weißkohl und Rote Beete gegeben und bei sehr kleiner Flamme zusammen mit dem Fleisch mindestens 30 Min.","Die Schmorzeit kann auch bedenkenlos auf 2 Stunden ausgedehnt werden.","Zum Schluß kommt der kleingehackte Dill und Sahne/Joghurt dazu."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Borschtsch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Borschtsch_als_Fertiggericht_im_Supermarkt.jpg/960px-Borschtsch_als_Fertiggericht_im_Supermarkt.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spacekid","licence":"CC0"},{"title":"de:Kochbuch/ Brokkoligratin mit dreierlei Käse","name":"Brokkoligratin mit dreierlei Käse","ingredients":["750 g Brokkoli","250 g Kirschtomaten","4 Schalottenzwiebel","80 g Blauschimmelkäse","80 g Bergkäse","80 g Almkäse","2 EL Butter","frischer Basilikum"],"steps":["Brokkoliröschen in gleichmäßige Stücke schneiden","Die Stiele anschneiden, damit Strunk und Röschen gleich gar werden","Brokkoli blanchieren, ca. 1 Minute in Salzwasser aufkochen","Gleich danach kurz in Eiswasser abschrecken","In mit Butter ausgefetteter Gratinform einschichten:","20 Minuten bei 180 Grad C im vorgeheizten Backrohr überbacken","Vor dem Servieren mit grünem und rotem Basilikum garnieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brokkoligratin_mit_dreierlei_K%C3%A4se","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brokkoli-Kartoffel-Käse-Suppe","name":"Brokkoli-Kartoffel-Käse-Suppe","ingredients":["350 g Brokkoli","200 g Kartoffel","50 g Cheddar, oder würziger Käse","2 mittelgroße Schalotten","500 ml Gemüsebrühe","1 TL scharfer Senf","Salz und Pfeffer"],"steps":["Zwiebel dünsten","Kartoffel und Brokkoli kochen","Alles mit Brühe aufgießen","Zusammen etwa 20 Minuten köcheln","Käse in die Suppe reiben","Alles fein pürieren","Mit scharfem Senf abschmecken","Schwarzen Pfeffer drüber geben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brokkoli-Kartoffel-K%C3%A4se-Suppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Buttermais","name":"Buttermais","ingredients":["1 - 2 Maiskolben, frisch","Butter / Magarine","Zucker","Salz"],"steps":["Maiskolben schälen, ein Stück Butter und eine Prise Zucker in einen Topf Wasser geben und zum Kochen bringen.","Sobald das Wasser kocht die Maiskolben in das Wasser geben und für 15 Minuten kochen.","Maiskolben mit Butter einreiben und salzen","Für eine vegane Zubereitung kann auch Magarine anstatt der Butter verwendet werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Buttermais","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Cannelloni Bolognese","name":"Cannelloni Bolognese","ingredients":["1 Pkg Fertig-Cannelloni","400 g Rinderhackfleisch","1 große Zwiebel","2x150 g Pilze (300 g Champignons oder 150 g und zusätzlich 150 g Pfifferling)","300 g Blattspinat","1 Dose geschälte Tomaten","200 mL Rotwein","200 g Creme Fraiche","1 Pkg Streukäse (nach Geschmack)","Olivenöl","2 Knoblauchzehen","Salz","Pfeffer","Oregano","Zucker"],"steps":["Die Zwiebel schälen und kleinhacken","Die Pilze ebenfalls relativ klein würfeln (damit sie in die Canelloni passen)","Hackfleisch und ca. die Hälfte der Zwiebel in 3 EL Olivenöl scharf anbraten (die tiefe Pfanne vorher erhitzen), nach wenigen Minuten eine Knoblauchzehe dazupressen. Pilze dazugeben und bei etwas niedrigerer Stufe dünsten. Den Blattspinat zugeben und bei mittlerer Hitze ebenfalls dünsten. Mit (viel) Oregano, Salz und Pfeffer würzen","Möglichst alles in die Cannelloni-Rollen stopfen (kann auch was übrig bleiben) und in eine Auflaufform legen","Die Soße über die Canelloni geben (auch in die unteren Schichten, wenn es geht), Creme Fraiche darüberschichten und mit Streukäse bedecken","25-30 min im vorgeheitzen Backofen bei 190°C (Ober- und Unterhitze) auf mittlerem Rost backen. Wenn der Käse goldbraun ist, ist es fertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cannelloni_Bolognese","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Buchteln","name":"Buchteln","ingredients":["500 g Griffiges Mehl oder Grieß","500 g Feines Mehl","50 g Hefe","120 g Butter oder Margarine","100 g Zucker","2 Eier","Zitronenschale von ungespritzten Zitronen oder Zitronenaroma","Vanillezucker","1 Prise Salz","1/2 Liter Milch"],"steps":["Die Hefe mit dem Mehl und den restlichen Zutaten zu Teig verarbeiten und gehen lassen.","Anschließend ca.","3 cm dicke Walzen bzw.","Aus den Walzen kleine 3 cm Stücke abschneiden, mit dem Daumen kleine Mulden in der Mitte formen und daraus Taschen bilden.","Diese Taschen mit Powideln (lang gekochtes Zwetschgenmus), mit Marmelade (Konfitüre) oder mit gesüßtem Quark samt Rosinen füllen.","Die Taschen dann schließen und vorsichtig zu Kugeln oder Klößchen umformen.","Die fertigen Klößchen mit heißer Butter bestreichen und nebeneinander in einen Bräter legen.","WICHTIG: Der Boden des Bräters muss mit den Buchteln vollständig bedeckt werden.","Noch einmal kurz aufgehen lassen und mit Eigelb bestreichen.","Anschließend auf mittelstarker Hitze goldbraun backen.","Die Buchteln bilden die charakteristische viereckige Form wie Pflastersteine (Katzenköpfe) in einer historischen Stadt.","Die fertigen Buchteln noch leicht warm trennen, mit Puderzucker bestreuen und als Mehlspeise (Dessert) oder süßes Hauptgericht servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Buchteln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c4/Buchteln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gerhard Juengling at de.wikipedia","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Cappuccino-Kugeln","name":"Cappuccino-Kugeln","ingredients":["1 Tafel weiße Schokolade","10g Butter","1 Esslöffel Rahm","50g gemahlene Mandeln","50g Puderzucker","eine halbe Tasse Cappuccino-Pulver (Instant)"],"steps":["Die weiße Schokolade im Wasserbad oder Schokoladenfondue schmelzen.","Die weiteren Zutaten gut vermischen und die geschmolzene Schokolade unterrühren.","Gut verkneten und haselnussgroße Kügelchen formen.","Abschließend in etwas Cappuccino-Pulver wälzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cappuccino-Kugeln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Brownies","name":"Brownies","ingredients":["1/4 cup Butter (60g)","1 cup Zucker (200g)","1/2 Teelöffel Vanilleextrakt","2 Eier","1/3 cup Mehl (40g)","6 EL Kakaopulver zum Backen(40g)","1/4 TL Salz (eine Prise)"],"steps":["Die Butter in einem Topf (oder auch in der Mikrowelle) verflüssigen.","Mit dem Zucker, dem Vanilleextrakt und den Eiern verrühren.","Das Mehl und das Kakaopulver dazu geben, (am besten vorher sieben) und cremig rühren.","In eine kleine viereckige eingefettete Form geben und 25 - 35 Minuten bei 160 - 170°C backen.","Man kann das Rezept je nach Laune auch mit verschiedenen Nüssen verfeinern.","Am besten schmeckt es mit Pekannüssen oder Walnüssen.","Für den besonderen Genuss kann man die Brownies auch heiß mit Vanille- oder Walnusseis servieren.","= Links = Brownie Brownies Brownies Brownies en:Cookbook:Brownie no:Kokebok/Innhold/Brownies sv:Kokboken/Recept/Brownies tl:Brownies"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Brownies","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bärlauch Pesto","name":"Bärlauch Pesto","ingredients":["Eine Tüte Bärlauch (ca. 100-200 g - Menge kann stark variieren)","Eine Tüte Pignoli oder gemahlene Mandeln (200 g)","Eine Tüte frischer Parmesan ggf. auch frisch gerieben vom Stück (100 g)","Ein halber Feta-Käse (optional - streckt das Pesto ein wenig)","Kaltgepresstes Olivenöl nach Geschmack (ca. 100-200ml)","Evtl. eine Prise Salz und etwas Pfeffer"],"steps":["Den Bärlauch in den Monaten Februar - Mai (regional unterschiedlich) sammeln und möglichst frisch verarbeiten.","Bärlauch, Olivenöl, Pignoli/ Mandeln und Käse nun in eine Küchenmaschine einfüllen und das Ganze pürieren. Alternativ kann man auch einen Pürierstab verwenden, dann sollten die Zutaten allerdings portionsweise hinzugefügt werden, um den Pürierstab nicht zu überlasten.","Die Mischung wird solange püriert, bis eine relativ homogene, cremige Masse entsteht."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_B%C3%A4rlauch_Pesto","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Marienthal%2C_pasta_with_B%C3%A4rlauch_pesto.jpg/960px-Marienthal%2C_pasta_with_B%C3%A4rlauch_pesto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"de:Kochbuch/ Caldeira de Carne","name":"Caldeira de Carne","ingredients":["500 g Lamm- oder Hammelfleisch in kleinen Stücken","300 g in Scheiben geschnittener Zwiebeln","1 zerhackte Knoblauchzehe","3 Tomaten in Scheiben schneiden","1 Bund gehackte glatte Petersilie","Salz, Pfeffer","1 Nelke","1 Lorbeerblatt","5 EL Öl","1 Schuss Branntwein","2 EL Butter","0,5 l weißer Wein","1 Msp. Piripiri (oder Cayennepfeffer)"],"steps":["Knoblauch mit Tomaten, Lorbeerblatt, Salz, Pfeffer, Petersilie, Nelke und Piripiri vermischen und kurz ziehen lassen.","Das Öl wird in einem großen Topf erhitzt, die Zwiebeln werden hineingegeben. Das Fleisch, die Kartoffeln und die Tomaten werden schichtweise daraufgegeben. Der Wein wird darüber gegossen und der Eintopf wird ungefähr eine dreiviertel Stunde lang gekocht.","Zuletzt löscht man den Eintopf mit einem Schuss Branntwein ab, und garniert ihn mit Butterflocken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Caldeira_de_Carne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bruschetta mit Tofu","name":"Bruschetta mit Tofu","ingredients":["Tomaten","Tofu (statt Mozzarella)","Knoblauch","Olivenöl","Ciabatta","Pfeffer, Salz","optional: frisches Basilikum, Oregano"],"steps":["Tomaten und Tofu würfeln und mischen.","Knoblauch pressen, mit Olivenöl mischen und über die Tomaten geben.","Mit Pfeffer, Salz, frischem Basilikum und Oregano abschmecken.","2 bis 5 Stunden durchziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bruschetta_mit_Tofu","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Böhmische Serviettenknödel","name":"Böhmische Serviettenknödel","ingredients":["5 leicht entrindete Semmeln vom Vortag","ca. 3/8 Liter Milch","3 Eigelb","3 Eiweiß","60 g Butter","Salz","Muskat","Butter für die Serviette (ich nehme eingefettete Alufolie)"],"steps":["Semmeln in Würfel schneiden, mit zerlassener Butter vermischen, Eigelb mit Milch, Salz und Muskat verquirlen und über die Semmeln geben, die Masse zusammendrücken und 30 Minuten ziehen lassen. Dann den steif geschlagenen Eischnee unter ziehen.","Die Serviette dick mit Butter einfetten, die Knödelmasse gut zusammendrücken und zu einer Rolle formen, auf die gebutterte Fläche legen und zusammenrollen, nicht zu fest, da die Masse noch etwas aufgeht, an beiden Enden zusammenbinden. Dann die Rolle ins Salzwasser oder auf einen Einsatz legen, ca. 35 Minuten kochen bzw. dämpfen.","Nachdem die Rolle gekocht ist, entweder ein paar Minuten ruhen lassen oder mit kaltem Wasser abschrecken, aus dem Tuch rollen und in Scheiben aufschneiden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_B%C3%B6hmische_Serviettenkn%C3%B6del","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bräntis","name":"Bräntis","ingredients":["6 EL Zucker","2 EL heißes Wasser","3 Eier","1/2 Liter Milch","1 TL Maizena","6 Meringues","Schalen","4 Kugeln Vanilleeis"],"steps":["4 EL Zucker in der Pfanne schmelzen, bis er braun ist (Achtung, verbrennt leicht!) - mit 2 EL heißem Wasser ablöschen.","Eier, Milch, Maizena und 2 EL Zucker gut verrühren und unter den gebrannten Zucker mischen. Die Creme bis vor den Siedepunkt unter ständigem Rühren erhitzen, (Achtung, nicht kochen, sonst wird sie sämig!). Vom Feuer nehmen und weiter rühren bis zum Erkalten.","Creme in 4 Dessertschalen geben, 2 Meringues und 1 Kugel Eis darauf, mit Schlagrahm servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Br%C3%A4ntis","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Bulgurauflauf","name":"Bulgurauflauf","ingredients":["2 Selleriestangen","3 Mittelgroße Möhren","1 Rote Paprika","1 Grüne Paprika","80g Butter","200g Bulgur","Salz","Pfeffer","Paprikapulver","1/2 l Gemüsebrühe","1 Ei","100g Sahne oder","100g Rama Cremefine","Butter für die Form","100g Gouda","1/2 Bund Petersilie"],"steps":["Möhren, Sellerie und Paprika in kleine Würfel schneiden.","In großer Pfanne 50g Butter erhitzen, Gemüsewürfel zugeben und andünsten. Temperatur herunterschalten.","Bulgur über das Gemüse geben. Eine große Prise Salz, Pfeffer und Paprikapulver hinzufügen.","Gemüsebrühe zugeben und alles aufkochen lassen. Bei kleiner Temperatur 15 Minuten quellen lassen, dabei ab und zu umrühren. Backofen auf 200 Grad vorheizen. (Umluft: 180 Grad)","Das Ei in eine Tasse aufschlagen, Sahne oder Cremefine zufügen, vermischen.","Die Auflaufform mit Butter fetten und den Gemüsebulgur einfüllen, das Eigemisch zugeben und kurz vermischen. Käse darüber reiben und die restliche Butter als Flöckchen auf dem Auflauf verteilen. Den Auflauf auf die mittlere Schiene des Backofens schieben und 1/2 Stunde backen. Der Auflauf ist fertig, wenn der Käse goldgelb verlaufen ist.","Petersilie grob hacken, den Auflauf nach angegebener Zeit aus dem Ofen nehmen und mit der Petersilie bestreuen. Guten Appetit."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Bulgurauflauf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Butterschmalz","name":"Butterschmalz","steps":["500 g Butter oder mehr in einem eher schmalen und hohen Topf bei mäßiger Temperatur zerlassen","Bei schwacher Hitze etwa eine halbe Stunde leicht kochen lassen, dabei mehrmals mit einem Pfannenwender o. ä. umrühren und den Bodensatz aus Milcheiweiß lösen","Wenn die Blasen- und Schaumbildung weitgehend abgeklungen ist und das ausgeflockte Milcheiweiß sich goldgelb bis -braun verfärbt hat, von Feuer nehmen","Das heiße, noch flüssige Fett durch ein mit Küchenpapier ausgelegtes Sieb in Schraubgläser filtrieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Butterschmalz","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Cacık","name":"Cacık","ingredients":["500 g türkischer oder griechischer Joghurt, möglichst mit 10 % Fett","4-6 Knoblauchzehen","Salz","1 Schlangengurke oder eine entsprechende Menge kleiner Salatgurken","1 Bund Dill","1 Bund Pfefferminze (optional)","kaltgepresstes Olivenöl"],"steps":["Gurke schälen und raspeln oder fein hacken, mit etwas Salz bestreuen","Den Joghurt rühren und je nach Verwendungszweck mit 2-4 cl Wasser verdünnen","Den Knoblauch schälen und mörsern, pressen oder sehr fein hacken, mit etwa grobem Salz vermischen und mit der Messerflanke zerdrücken","Joghurt mit Knoblauch vermischen","Dill von groben Stielen befreien und hacken, nach Geschmack auch Minzblätter","Joghurt, Gurke und Kräuter vermischen, mit Salz abschmecken","Zum Servieren mit Olivenöl beträufeln"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cac%C4%B1k","country":"Turkey","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Buttergebäck","name":"Buttergebäck","ingredients":["375 g Mehl","250 g Butter","125 g Zucker","2 Eigelb","2 EL Arrak","rote Marmelade zum Füllen","Puderzucker","Zitronensaft","Zitronat und Orangeat in Stücken"],"steps":["Mehl, kalte Butter in Stücken, Zucker, Eigelb und Arrak verkneten","Teig kalt stellen","Teig auf Puderzucker ausrollen und runde Plätzchen ausstechen","Gebäck bei 200° C backen","Nach dem Erkalten je zwei Plätzchen mit Marmelade füllen","Puderzucker und Zitronensaft gründlich verrühren","Mit einem scharfen Messer die äußere dunkle Schicht von Zitronat und Orangeat etwa einen halben Zentimeter dick abschälen, verschiedene Formen schneiden","Plätzchen mit dem Zuckerguss bestreichen und mit Hilfe der Messerspitze vorsichtig verzieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Buttergeb%C3%A4ck","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Buttergeb%C3%A4ck_verziert.jpg/960px-Buttergeb%C3%A4ck_verziert.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Bärlauchsuppe","name":"Bärlauchsuppe","steps":["Kartoffeln und Schalotten bzw. Zwiebel schälen und würfeln","Öl erhitzen, alles einige Minuten lang anbraten","Mit der Gemüsebrühe ablöschen und zugedeckt 20 Minuten köcheln lassen","Bärlauch waschen, die harten Stiele entfernen, Blätter fein hacken","Sahne und Bärlauch in die Suppe rühren und mit dem Pürierstab fein mixen","Mit Salz, Pfeffer und Zitronensaft abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_B%C3%A4rlauchsuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/B%C3%A4rlauchsuppe.jpg/960px-B%C3%A4rlauchsuppe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Curry-Bandnudeln","name":"Curry-Bandnudeln","ingredients":["450 g Tagliatelle","150 g Mascarpone","150 g Garnelen bzw. Shrimps, tiefgefroren","100 g Erbsen, tiefgefroren","1 mittelgroße Zwiebel","2 TL mittelscharfer Curry","Salz","Margarine"],"steps":["Die Tagliatelle \"al dente\" kochen.","Die Zwiebel schälen und fein hacken. Zusammen mit den tiefgefrorenen Erbsen in Margarine andünsten bis die Zwiebeln glasig sind.","Den Mascarpone hinzufügen und rühren bis eine schöne sämige Sauce entstanden ist. Nur noch wenig erhitzen, damit der Mascarpone nicht gerinnt.","Dann die gefrorenen Shrimps und den Curry hinzufügen. Alles schön verrühren.","Mit ein wenig Salz abschmecken.","Die fertige Sauce über die abgetropften Tagliatelle gießen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Curry-Bandnudeln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Cranachan","name":"Cranachan","ingredients":["1 Teil \"Cream and Crowdie\" (Crowdie ist ein besonderer schottischer Frischkäse, man kann aber auch jeden anderen Frischkäse, Saure Sahne oder Creme Fraiche verwenden),","1 Teil geröstetes Hafermehl,","1 Teil Beerenobst,","1 Teil Heidehonig,","1 Flasche Single Malt Whisky"],"steps":["Sahne schlagen und im Verhältnis 1:2 mit dem Frischkäse mischen und in eine Schüssel geben","Das Hafermehl langsam in einer Eisenpfanne rösten, dann ebenfalls in eine Schüssel geben.","Beerenobst (zur Not kann auch anderes \"weiches\" Obst verwendet werden) in eine Schüssel geben,","Heidehonig in eine Schüssel geben,","den Whisky auf den Tisch stellen.","Jeder Gast erhält eine kleine Schale und mischt sich sein Cranachan nach seiner Vorliebe oder seinem Bedürfnis selbst."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cranachan","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Curry-Gemüse","name":"Curry-Gemüse","ingredients":["2 Zwiebeln","1kg Gemüse z.B:","250g Blumenkohl","3 Kartoffeln","250g Champignons","250g rote Paprika","2 Bananen","400ml Kokosmilch","Currypulver"],"steps":["Blumenkohl waschen und in einzelne \"Sträuße\" zerkleinern","Kartoffeln schälen und in mundgerechte Stücke würfeln","Blumenkohl und Kartoffeln zusammen in leicht gesalzenem Wasser bissfest kochen","Zwiebeln schälen und würfeln","Champignons putzen und vierteln","große Pfanne, Wok oder Topf mit etwas Öl erhitzen und Zwiebeln und Champignons anbraten","Paprika waschen und in Stücke schneiden und in die Pfanne geben","Kokosmilch hinzugeben und mit Salz, Pfeffer und sehr viel Curry abschmecken","Kartoffeln und Blumenkohl untermischen und die Sauce köcheln lassen","Bananen schälen und quer in Scheiben schneiden","In einer weiteren Pfanne Öl stark erhitzen und Bananen anbraten. Dabei eine Seite knusprig-braun anbraten und erst dann wenden. Zu häufiges Wenden macht die Bananen matschig.","gebratene Bananen vorsichtig unter die Sauce heben","Sauce mit Reis servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Curry-Gem%C3%BCse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/H%C3%A4hnchen-Curry_2.jpg/960px-H%C3%A4hnchen-Curry_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Currysauce","name":"Currysauce","ingredients":["30g Butter","2EL Mehl","2EL Curry","400ml Flüssigkeit, z.B. Milch, Wasser oder Ananas-Saft"],"steps":["Die Butter erhitzen.","Mehl und Curry dazugeben, rühren bis die Masse gut vermischt ist.","Mit der Flüssigkeit das Ganze ablöschen. Für die Konsistenz der Sauce ist es von Vorteil, wenn die Flüssigkeit nicht auf einen Schlag dazugegeben wird.","Weiterköcheln bis die Sauce fest wird.","Die Sauce sieben, um eventuelle Klumpen zu entfernen. Sollte man der Sauce z.B. Ananas hinzufügen wollen, so empfiehlt es sich, sie vorher zu sieben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Currysauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Chili con Carne einfach","name":"Chili con Carne einfach","ingredients":["2 kl. Dosen Kidney-Bohnen (425ml)","1 Dose Mais","500g Rinderhackfleisch","3-4 mittelgroße Zwiebeln","2 Paprika","1-2 Karotten","Chilis / scharfe Paprika / Peperoni je nach gewünschter Schärfe (ca. 3-4 scharfe)","500ml oder 500g passierte Tomaten","1-2 EL Tomatenmark","2-3 El. Paprikapulver (rosenscharf oder edelsüß)","1 El. Honig oder Zucker","Paprikapulver scharf","Salz","Pfeffer","2-3 Lorbeerblätter","2 El. gekörnte Gemüsebrühe","gekochter Reis","Baguettebrot","Süßrahm oder Sauerrahm"],"steps":["Das Hackfleisch und die Zwiebeln im Topf mit wenig Öl anbraten - darf ruhig kräftig angebraten werden.","passierte Tomaten zugeben","Ein Blick auf die Zutatenliste der Bohnen und des Mais werfen: wenn da nichts als Wasser und Salz zugesetzt wurde, komplett mit der Flüssigkeit zugeben (sieht bei den Bohnen etwas komisch aus, ist aber sehr aromatisch, da die Bohnen darin weich gekocht wurden)","gekörnte Gemüsebrühe, Honig bzw. Zucker und Lorbeerblätter zugeben","Karotten, Paprika und Chilis kleinschneiden und hinzugeben","Paprikapulver (noch nicht das scharfe) und Tomatenmark zugeben.","10 Minuten auf kleiner Flamme köcheln lassen, ab und zu umrühren und mit Pfeffer und Salz abschmecken (macht das bevor es richtig scharf wird und benutzt eher etwas weniger Salz)","Je nach gewünschter Schärfe nun scharfes Paprikapulver zugeben","weiter köcheln lassen und gelegentlich rühren.","gesamte Kochzeit ca. 30-45 Minuten. Wenn die Bohnen aufplatzen binden sie den Eintopf mit ihrer freigegebenen Stärke. Sobald die gewünschte Sämigkeit erreicht ist servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Chili_con_Carne_einfach","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Chili con Carne","name":"Chili con Carne","steps":["Zunächst in einem großen Topf beide Sorten Fleisch anbraten. Wenn es langsam dunkler wird, die Zwiebeln dazugeben und mit braten.","Den Knoblauch klein gehackt oder aus der Presse in den Topf geben, kurz mitgaren.","Bevor der Knoblauch braun und damit bitter wird, die kleine Dose Tomatenmark und eben soviel Wasser sowie die Dose Tomaten hinzugeben und verrühren bzw. vermischen.","Lorbeerblätter, die Hälfte des Oregano, das Gemüsebrühepulver und alle Chilis hinzufügen.","Jetzt muss man dem Chili zunächst einmal etwas Zeit geben, damit das Ganze etwa 30 - 45 Minuten langsam einkochen kann und die Aromen der Gewürze und die Schärfe der Chili sich entfalten.","Bei Bedarf noch etwas Wasser hinzufügen und natürlich das Umrühren nicht vergessen.","Wenn alles gut durchgezogen ist, können auch die Bohnen hinzu gegeben werden und ebenfalls noch mal mindestens 15 Minuten mitkochen.","Die Lorbeerblätter wieder entfernen und mit Chili, Salz, Pfeffer, Oregano, Kreuzkümmel, Koriander und Kakao würzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Chili_con_Carne","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Chili_con_Carne_%28Uchtelfangen%29_2023-12-07_%2801%29.jpg/960px-Chili_con_Carne_%28Uchtelfangen%29_2023-12-07_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Mannweiler","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Chocolate Cookies","name":"Chocolate Cookies","ingredients":["200 g Butter","250 g Zucker","2 Eier","1 Päckchen Vanillezucker","1 Prise Salz","1 TL Backpulver","400 g Mehl","2 Schokoladentafeln (Haselnuss)"],"steps":["Butter, Zucker und Eier sehr schaumig rühren","Schokolade klein hacken","Backpulver und Salz mit dem Mehl vermischen","alles miteinander verrühren","Teig als Kugeln (3-5 cm Durchmesser) auf ein gefettetes/mit Backpapier ausgelegtes Blech setzen","bei 180°C ca. 15 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Chocolate_Cookies","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Chocolate_covered_gingerbread_cookies_02.jpg/960px-Chocolate_covered_gingerbread_cookies_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Chefsalat","name":"Chefsalat","ingredients":["1 Ei","30 g Edamer Käse (30%)","30 g Kasseler, mager","50 g Radicchiosalat","4 EL Magerjoghurt","1 Tl Senf","1 Tl Tomatenketchup","1 EL Salatmayonnaise","etwas Zitronensaft","Pfeffer aus der Mühle"],"steps":["Das Ei kochen, abkühlen lassen","Den Käse in Stifte schneiden","Die Kasslerscheiben halbieren und die Stücke zu kleinen Tütchen drehen.","Das Ei schälen und in Scheiben schneiden.","Alles auf einem Bett aus Radicchioblättern anrichten","Aus Magerjoghurt, Senf, Ketchup, Mayonnaise, Zitronensaft und Pfeffer eine Salatsauce rühren.","Über den Salat gießen oder extra dazu reichen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Chefsalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Curry-Lauch-Bratling","name":"Curry-Lauch-Bratling","ingredients":["Haferflocken","Weichweizengrieß","Maisstärke","Poree","Zwiebeln","Gewürze: Curry, Salz und Pfeffer."],"steps":["Haferflocken, Weichweizengrieß und Maisstärke im Verhältnis 6 : 3 : 1 mischen.","Haferflocken, Weichweizengrieß und Maisstärke mit Curry Pulver, Salz und Pfeffer anrühren. Damit die Bratlinge einen starken Currygeschmack annehmen muß das Curry großzügig dosiert werden.","Zwiebeln und Porree in kleine Stücke schneiden.","Zwiebeln und Porree anrösten.","Die Masse mit Zwiebeln und Porree mischen und in einer heißen, eingeölten Pfanne zu flachen Bratlingen formen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Curry-Lauch-Bratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Curry Pfirsich Banane Sojageschnetzeltes","name":"Curry Pfirsich Banane Sojageschnetzeltes","ingredients":["Sojaschnetzel, Zwiebel, Paprika","Sojasauce, Pflanzenöl","Gewürze: Curry, Paprikapulver, Chilies, Bohnenkraut, Salz, Pfeffer","optional: eine Prise Gyrosgewürz","Frische Tomaten oder Ketchup","1 Pfirsich, 1 Banane"],"steps":["Sojaschnetzel mit Sojasauce würzen und 5-10 Minuten einweichen lassen.","Sojaschnetzel mit Wasser aufgiessen und weitere 5-10 Minuten einweichen lassen.","Paprika, Tomaten und Zwiebel kleinschneiden und mit den Sojaschnetzeln anbraten, den Sud der Sojaschnetzel aufheben.","Banane und Pfirsich kleinschneiden und in die noch heiße Pfanne hinzufügen.","Sud und Ketchup hinzugeben und mit Curry großzügig würzen. Paprika, Chilies und andere Gewürze nach Geschmack hinzufügen.","Pfanne abdecken und mit der Restwärme 10 bis 20 Minuten stehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Curry_Pfirsich_Banane_Sojageschnetzeltes","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Daeji Bulgogi","name":"Daeji Bulgogi","ingredients":["500 g Schweinebauch oder -nacken, in kleine Streifen geschnitten","1 Zwiebel (halbe Ringe geschnitten)","3 EL Gochujang (koreanische Chilipaste)","3 Zehen Knoblauch, gepreßt","1 EL Soja-Sauce","1 EL Zucker","1 EL Sesamöl","1/2 TL Ingwer (frisch gerieben)"],"steps":["aus allen Zutaten für die Marinade in einer Schüssel verrühren","das Schweinefleisch darin etwa eine Stunde einlegen","in der Pfanne bei mittlerer Hitze braten","wenn das Fleisch leicht durch ist, Zwiebeln hinzufügen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Daeji_Bulgogi","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Crêpes","name":"Crêpes","ingredients":["250 g Mehl","4 Eier","1/2 l Milch","50 g geschmolzene Butter","1 Päckchen Vanillezucker","1 Prise Salz","(evtl. ein Schuss Orangenlikör)"],"steps":["Das Mehl mit dem Vanillezucker, dem Salz, der Butter und den Eiern vermischen, dabei Milch langsam hinzufügen, bis ein glatter flüssiger Teig entsteht.","Den Teig portionsweise dünn in die Pfanne geben, dabei Öl oder Butterschmalz zum Ausbacken verwenden.","Die Crêpes auf beiden Seiten goldbraun backen.","Image:Crepesteig 040.jpg Image:Galette étape 01.jpg Image:Galette étape 02.jpg"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cr%C3%AApes","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Crepes_Sucette_%281%29_StraMu_W%C3%BCrzburg_2025_Unterer_Markt_P1230432_2025-09-14_yj.jpg/960px-Crepes_Sucette_%281%29_StraMu_W%C3%BCrzburg_2025_Unterer_Markt_P1230432_2025-09-14_yj.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fyrtaarn","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Cellischer Kuchen","name":"Cellischer Kuchen","ingredients":["Süßer Hefeteig","8 Eier","5 Becher saure Sahne","40 g Butter","2 Btl. Vanille Zucker","1 Btl. Vanille Pudding","1 L Milch","Grießbrei","Zucker","Mandelsplitter"],"steps":["Zunächst wird der Hefeteig für den Boden zubereitet und auf einem Blech ausgebreitet.","Nun wird das Eigelb mit der Sahne und dem Vanillezucker vermengt. Das Eiweiß schlagen und den Eischnee einmischen.","Nun wird der Vanillepudding mit der Milch angesetzt und etwas Grießbrei untergerührt. Das Ganze wird nun mit den Mandelsplittern und der vorher zubereiteten Masse vermengt und gleichmäßig auf dem Hefeteig verteilt und bei 180° für ca. 30 min. gebacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cellischer_Kuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Curry-Suppe","name":"Curry-Suppe","steps":["Ingwer und Zitronengras grob zerschneiden und in Öl andünsten. Currypaste zugeben und erwärmen. Mit Brühe ablöschen, Kokosmilch zugeben und 10 min köcheln lassen. Suppe durch ein Sieb gießen und erneut aufkochen lassen.","Apfel entkernen und in mundgerechte Stücke schneiden.","Apfelstücke für wenige Minuten in der Suppe garen lassen, Frischkäse darin schmelzen und mit Limettensaft abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Curry-Suppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Crème Anglaise","name":"Crème Anglaise","ingredients":["4 Tassen Milch","4 Eigelb","1 TL Vanillemark","1 Tasse Zucker","1/4 TL Salz"],"steps":["Milch mit Vanillemark aufkochen","Eier mit Zucker verrühren","die aufgekochte Milch in die Eier-Zuckermasse rühren","die Masse zurück in den Topf und zur \"Rose\" abziehen","- zur Rose bedeutet","zur weiteren Verwendung kalt stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cr%C3%A8me_Anglaise","country":"France","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Chapati","name":"Chapati","ingredients":["250g Mehl (Weizen-, Vollkorn- oder Chapati-Mehl)","ca. 100g Wasser","Eine Prise Salz","Butterschmalz, GheeGhee ist ein stärker erhitztes Butterfett aus der indisch-pakistanischen Küche, welches durch Röststoffe ein nussiges Aroma hat. oder Öl"],"steps":["Chapati- oder Weizenvollkornmehl mit Wasser, etwas Butterschmalz, Ghee oder Öl und Salz zu einem Teig verarbeitet.","nach dem Ruhen den Teig in 10-12 kleine Teigkugeln aufteilen","Kurz mit Mehl bestäuben und dünn ausrollen","trocken in einer Pfanne von beiden Seiten kurz backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Chapati","country":"India","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Matar_Panir_mit_Chapati_-_Mutter_Paneer_with_chapati.jpg/960px-Matar_Panir_mit_Chapati_-_Mutter_Paneer_with_chapati.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sonja Pauen - Stanhopea","licence":"CC BY 2.0 de"},{"title":"de:Kochbuch/ Crêpes mit Spargel","name":"Crêpes mit Spargel","ingredients":["1 Ei","3 EL Mehl","80 ml Milch","250 g weißen Spargel (oder vier Stangen, siehe oben)","Eine halbe Avocado","Eine Handvoll Mandelblättchen","Butter, Salz, Zitronenschale, gehackte Kräuter","einige Schnittlauchhalme"],"steps":["Ei, Mehl, Milch, gehackte Kräuter und etwas Salz zu einem glatten Teig verrühren und ruhen lassen","Spargel putzen und bissfest garen","Avocado in dünne Spalten schneiden","Mandelblättchen ohne Fett goldbraun rösten, 1 Esslöffel zur Seite nehmen, etwas Butter, Spargel und Zitronenschale zugeben und kurz schwenken","Zwei dünne Crêpes backen","Je einen Crêpe mit Spargel, Avocadospalten und Mandeln füllen und aufrollen","Mit Schnittlauchhalmen zusammenbinden und in hohe schlanke Gläser stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cr%C3%AApes_mit_Spargel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Creamed Broccoli Soup","name":"Creamed Broccoli Soup","ingredients":["500 g Brokkoli","3 Tablespoons Butter","2 mittgroße Zwiebeln","4 große Karotten","1 Knoblauchezehe","4 cups Wasser","4 Tablespoons Hühnerbrühe-Powder","3 Tablespoons all-purpose-Mehl","1 Tablespoon Soya-Sauce"],"steps":["Zwiebel dünsten","Brokkoli und Karotten kochen","Alles mit Brühe aufgießen","Zusammen etwa 15- 20 Minuten köcheln","Mehl mit Wasser vermengt dazu geben","Im Mixer alles fein pürieren","Schwarzen Pfeffer drüber geben","Soya-Sauce einrühen","In Suppenteller geben","Klein geschnittene Petersilie drauf"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Creamed_Broccoli_Soup","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Creamed_Broccoli_Soup_2.jpg/960px-Creamed_Broccoli_Soup_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Cookies","name":"Cookies","ingredients":["Zutat 1 : 1 Teelöffel Backpulver","Zutat 2 : 1 Teelöffel Salz","Zutat 3 : 100 g dunkle Schokolade","Zutat 4 : 150 g Mehl","Zutat 5 : Vanille oder 1 Päckchen Vanillezucker","Zutat 6 : 85 g Zucker","Zutat 7 :1 Ei","Zutat 8 : 85 g weiche Butter"],"steps":["Schritt 1 : Die Schokolade in Nuggets zerteilen.","Schritt 2 : Den Backofen auf 180 °C (Thermostat 6) vorheizen. Geben Sie 75 g Butter, Zucker, das ganze Ei und die Vanille in eine Schüssel und verrühren Sie alles mit einem Holzlöffel.","Schritt 3 : Nach und nach das mit Backpulver vermischte Mehl, Salz und die Schokolade hinzugeben.","Schritt 4 : Mit einem Blatt Küchenpapier ein ofenfestes Blech einfetten und die Kekse auf dem Blech formen.","Schritt 5 : Zum Formen der Kekse 2 Esslöffel verwenden und mit Abstand kleine Häufchen machen, die beim Backen größer werden.","Schritt 6 : Für 10 Minuten in den Ofen schieben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Cookies","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Chocolate_covered_gingerbread_cookies_02.jpg/960px-Chocolate_covered_gingerbread_cookies_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Confit de canard","name":"Confit de canard","ingredients":["4 Entenkeulen","1,5 kg Entenfett","150 g grobes Salz","1 Knoblauchzehe","grob zerstoßener Pfeffer","1 Gewürznelke"],"steps":["Die Entenkeulen zuerst mit Knoblauch und dann mit dem Salz einreiben.","Die Keulen mit der Nelke in eine ausreichend große Schüssel legen und pfeffern.","Schüssel zudecken und für 24 Stunden kalt stellen.","Das Fett bei niedriger Hitze in einem Schmortopf schmelzen.","Die Entenkeulen vorsichtig gut abtrocknen und in das Fett einlegen.","Mindestens 2 Stunden bei ca 70°C confieren.","Das Fleisch ist gar, wenn man mit einem Messer leicht einstechen kann und die austretende Flüssigkeit klar ist.","Vor dem Servieren die Keulen in einer beschichteten Pfanne bei mittlerer Hitze ca 5 min braten, dann wenden.","Confit de canard Confit de canard"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Confit_de_canard","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Duck_confit.jpg/960px-Duck_confit.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Dinkelbratling mit Poree","name":"Dinkelbratling mit Poree","ingredients":["Dinkel","Poree","Haferflocken","Zwiebeln","Optional: Sojasauce oder Maggi"],"steps":["Dinkel grob mahlen.","Gemahlenen Dinkel mit mehreren Eßlöffeln Haferflocken mischen und in Wasser einweichen, so dass sich eine zähe Masse ergibt. Mehr Haferflocken machen die Bratlinge kompakter.","Zwiebeln und Porree in kleine Stücke schneiden.","Zwiebeln und Porree anrösten.","Die Masse mit Zwiebeln und Porree mischen, mit Gewürzen nach Wahl abschmecken (z. B. Kreuzkümmel, Pfeffer und Chilipulver) und in einer heißen, eingeölten Pfanne zu flachen Bratlingen formen.","Optional die noch heißen Bratlinge mit Maggi oder Sojasauce beträufeln oder darin wenden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dinkelbratling_mit_Poree","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Düppekuchen","name":"Düppekuchen","ingredients":["5 kg Kartoffeln","4 Zwiebeln","1/2 Ring Fleischwurst","2 Mettwürstchen","250 g Dörrfleisch","2 Eier","1 in Milch eingeweichtes trockenes Brötchen","1 Knoblauchzehe","Salz und Pfeffer","Muskat"],"steps":["Die Kartoffeln schälen.","Kartoffeln und die Zwiebel reiben, das ausgepresste Brötchen mitreiben, die zerdrückte Knoblauchzehe dazu, anschließend die Eier unterrühren.","Die Mettwurst, Dörrfleisch, Fleischwurst in kleine Würfel schneiden und in den Kartoffelteig geben.","Alles gut würzen (Achtung mit Salz wegen der Wurst und wegen des Dörrfleischs!!) und nochmals gut durchmengen.","Sollte der Teig zu wässerig sein, etwas Flüssigkeit abschöpfen, muss aber feucht sein.","In großem Bräter die Schwarte vom Dörrfleisch mit etwas Öl auslassen und den Teig in den heißen Bräter einfüllen.","Etwas Öl oben auftropfen.","Das ganze bei 180°C ca.","2 Stunden in den Backofen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_D%C3%BCppekuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dip","name":"Dip","ingredients":["1 Glas Miracle Wip Balance","1 Becher saure Sahne","1 Spitzer Zitronensaft","soviel Knoblauch wie gewünscht"],"steps":["Knoblauch schälen (das dauert am längsten)und durch eine Knoblauchpresse drücken","alle Zutaten zusammen in einer Schüssel verrühren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dip","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Deftige Knoblauchsuppe","name":"Deftige Knoblauchsuppe","steps":["Zunächst das Kasslerfleisch in kleine Stücke schneiden und in Wasser zusammen mit dem Brühwürfel aufkochen.","Danach noch mit Salz, Pfeffer und Majoran abschmecken und kurz kochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Deftige_Knoblauchsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dill-Senf-Soße","name":"Dill-Senf-Soße","ingredients":["Senf","Pflanzenöl (kein allzu intensiver Geschmack)","Zucker","Dill und eventuell andere Gewürze"],"steps":["Den Senf und das Öl bis zur gewünschten Masse und Konsistenz vermischen.","Mit Zucker ein ideales Gleichgewicht zwischen scharf und süß herstellen.","Den Dill mit einem Wiegemesser sehr fein zerkleinern und ebenfalls untermischen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dill-Senf-So%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dinkelstollen im Backautomaten","name":"Dinkelstollen im Backautomaten","ingredients":["350 ml Wasser","500 g Dinkelmehl 1040","1 gestrichener Teelöffel Salz","1/2 Packung (125 Gramm) Butter","1 Würfel Hefe","4 EßLöffel Honig","1/2 Packung (100 Gramm) Haselnüsse","1/2 Packung (100 Gramm) Mandeln","1/2 Packung (125 Gramm) Rosinen","1/2 Packung (50 Gramm) Orangeat","50 Zentiliter Rum","gemahlene Gewürze","Zimt","Vanille","Kardamom","Nelken"],"steps":["Nüsse und Mandeln gut kleinhacken","Gewürze in Rum durchziehen lassen","alle Zutaten in der Mulde des Backautomaten mischen","ggf. mit etwas Honig oder Zucker nach Geschmack nachsüßen","gewünschtes Backprogramm einstellen und Backautomaten starten","während des Knetvorgangs ggf. etwas Mehl zusetzen, um den Teig führiger zu machen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dinkelstollen_im_Backautomaten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dampfnudeln Bayerisch","name":"Dampfnudeln Bayerisch","ingredients":["500g Mehl","80g + 2 EL Zucker","20g frische Hefe (ein halber Würfel)","375ml Milch","150g weiche Butter","2 Eier","1 Prise Salz"],"steps":["Mehl, 80g Zucker und Salz in einer großen Schüssel vermischen. Eine Mulde formen, 125 ml warme Milch einfüllen, die Hefe hineinbröckeln. Die Hefe vorsichtig in der Milch verrühren, ohne zu viel Mehl unterzumischen, bis sich die Hefe aufgelöst hat. Ca. 10 Minuten im Warmen ruhen lassen, bis sich Schaum auf der Oberfläche bildet.","Eier und 100g Butter mit zum Vorteig geben und alles zu einem weichen Teig verkneten (geht gut mit den Rührhaken eines Küchengeräts).","Den Teig zugedeckt mind. 30 Minuten gehen lassen (er sollte sich mindestens verdoppelt haben).","In einer Pfanne oder einem Topf mit großem Durchmesser und Deckel (idealerweise aus Glas, der Deckel) die restliche Milch (250 ml), 2 EL Zucker und 50g Butter verrühren und warm werden lassen.","Den Teig nochmals gut durchkneten, Kugeln mit ca. 5 cm Durchmesser formen und mit kleinem Abstand in die Pfanne / den Topf setzen.","Deckel schließen und auf kleiner Flamme ca. 30 Minuten kochen lassen.","Die Dampfnudeln sind fertig, wenn die gesamte Flüssigkeit verkocht ist. Idealerweise hat sich dann am Boden eine sehr leckere Kruste gebildet, das ist der Idealzustand für Dampfnudeln."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dampfnudeln_Bayerisch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ei-Sandwich","name":"Ei-Sandwich","ingredients":["1 Ei","3-4 TL Mayonnaise","1/2 TL Senf","1 TL gehackte Lauchzwiebel oder Schnittlauch","1 Spritzer Worcestershire-Sauce","Salz und Pfeffer","2 Scheiben Sandwich-Toastbrot"],"steps":["Das Ei etwa 8 min kochen, abschrecken und abkühlen lassen. Dann in kleine Würfel schneiden.","Mayonnaise, Senf, Lauchzwiebel oder Schnittlauch und Gewürze vermischen, Eiwürfel dazu geben und verrühren.","Alles möglichst einige Zeit (eine Stunde) im Kühlschrank abgedeckt ruhen lassen","Die Masse auf eine ungetoastete Brotscheibe verteilen, die zweite Scheibe auflegen und alles sanft zusammendrücken","Noch einmal abgedeckt im Kühlschrank ruhen lassen","Vor dem Servieren das Sandwich diagonal in zwei Hälften schneiden, um die die typische Dreiecksform zu erhalten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ei-Sandwich","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dhal Curry mit gelben Linsen","name":"Dhal Curry mit gelben Linsen","steps":["Geschälte Kartoffeln und Zwiebel würfeln. Paprika und Tomaten in Stücke schneiden. Knoblauch fein hacken.","Wasser mit je 1 TL Ingwer, Cumin, Kurkuma und Salz in einem Topf zum Kochen bringen. Linsen zugeben und bei geringer Hitze 5 Minuten kochen lassen. Kartoffeln zufügen und weitere 5 bis 10 Minuten mitgaren. Ab und zu umrühren.","Gleichzeitig in einer Pfanne Butter erhitzen, Zwiebel und Paprika anbräunen. Die Hitze reduzieren und Curry darüberstäuben, Knoblauch, das restliche Ingwerpulver und die Tomaten zufügen. Ca. 5 Minuten garen.","Linsen zum Gemüse geben. Mit Honig und Salz abschmecken und kurze Zeit weitergaren, so dass die Linsen noch leicht bissfest sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dhal_Curry_mit_gelben_Linsen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Dinkelbrot","name":"Dinkelbrot","ingredients":["600&thinsp;g Dinkelmehl (Typ 1050)","200&thinsp;g Weizenmehl (Typ 1050)","175&thinsp;g Kernermischung (Sonnenblumenkerne, Kürbiskerne, Pinienkerne)","50&thinsp;g Leinsamen","3 TL Brotgewürzmischung (Koriander, Fenchel, Kümmel)","3 TL Salz","1 TL Honig","21&thinsp;g Frischhefe (typischerweise 1/2 Packung)","650&thinsp;ml lauwarmes Wasser"],"steps":["Schritt 1: Frischhefe und Honig mit einander verrühren. Es hilft die Hefe zuerst in kleine Scheiben zu schneiden / zu zerkrümmeln. Die Hefe sollte nach wenigen Sekunden des Rührens mit dem Honig zusammen zu einer homogenen Flüssigkeit werden.","Schritt 2: Mit restlichen Zutaten vermengen und mindestens 5 Minuten mischen.","Schritt 3: 12 Stunden im Kühlschrank gehen lassen.","Schritt 4: Etwas Mehl auf den Tisch geben und Teig kneten. Dann in eine mit Backpapier ausgelegte Backform legen.","Schritt 5: Ofen auf 250°C vorheizen. Dann eine Stunde backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Dinkelbrot","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5a/Dinkelbrot_%284212924064%29.jpg/960px-Dinkelbrot_%284212924064%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katrin Gilger","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Des Recettes Française","name":"Des Recettes Française","steps":["Das Fleisch in große Würfel schneiden und in einem Bräter anbraten.","Speck, Zwiebel, Karotten und Knoblauch hinzufügen und kurz mitbraten.","Mit Rotwein ablöschen, Gewürze dazugeben.","Alles zugedeckt bei niedriger Hitze ca.","2,5 Stunden schmoren.","Die Pilze kurz vor Ende der Garzeit hinzufügen.","Abschmecken und mit Kartoffeln oder Nudeln servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Des_Recettes_Fran%C3%A7aise","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Erdbeertorte","name":"Erdbeertorte","ingredients":["4 Eier","100 g Zucker","75 g Mehl","30 g Speisestärke (Gustin)","10 g Kakao","1 Pck. Vanillezucker","1/2 gestr. TL Backpulver (Backin)","2 EL warmes Wasser","750 g Erdbeeren","500 g Quark","125 g Zucker","8 Blatt Gelatine","250 g Sahne"],"steps":["Die 4 Eier trennen.","Das gesammelte Eigelb mit 2 EL warmen Wasser mit dem Schneebesen schaumig schlagen. Dann nach und nach 2/3 des Zuckers und den Vanillezucker hinzugeben. So lange schlagen bis eine cremeartige, schaumige Masse entstanden ist.","Das Eiweiß steif schlagen und nach und nach das restliche 1/3 Zucker unterschlagen.","Den entstandenen Eiweißschnee auf die Eigelbmasse geben und unterheben.","Mehl, Speisestärke, Backpulver und Kakao mischen und auf die Eimasse sieben. Mit dem Schneebesen unter die Eimasse heben.","In einer runden, gefetteten Springform sofort ca. 25 - 30 Minuten bei 175 - 200°C im vorgeheizten Backofen backen.","Nach dem Abkühlen den Teig aus der Form schneiden. Den Biskuitteig horizontal durchschneiden, dass zwei große runde Scheiben erhalten werden.","Alle Erdbeeren sorgfältig waschen.","500 g Erdbeeren pürieren. Den Quark und den Zucker mit dem Erdbeerpüree verrühren.","Die Gelatine auflösen (Anleitung auf Packung beachten!). Die Quark-Erdbeermasse anfangs esslöffelweise unter die aufgelöste Gelatine rühren! Nach ca. 10 - 15 Esslöffeln ist diese Masse so weit abgekühlt, dass der Rest im Ganzen untergehoben werden kann.","Die Sahne steifschlagen und unter die Quark-Erdbeermasse heben.","Nun noch die restlichen 250 g mittlerweile kleingeschnittenen Erdbeeren unter die Masse heben.","Die Erdbeermasse in der Springform auf den einen Biskuitboden gießen. Dann den zweiten Boden auf die Masse legen.","Über mehrere Stunden im Kühlschrank steif werden lassen.","Aus der Form lösen und die Torte mit Schlagsahne bestreichen. Nach Belieben verzieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Erdbeertorte","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Freiburg-_Familienpflegeschule%2C_Familienpflegerinnen_in_der_Pr%C3%BCfung%2C_M%C3%A4dchen_beim_Kuchenbacken%2C_Schlagsahne_auf_Erdbeertorte_-_LABW_-_Staatsarchiv_Freiburg_W_134_Nr._100706b.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Willy Pragher","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Eierpfannkuchen","name":"Eierpfannkuchen","ingredients":["6 Eier","500 g Mehl","250 - 500 ml Milch (je nach gewünschter Konsistenz)","Wasser oder Mineralwasser (je nach gewünschter Konsistenz)","6 Prisen Salz","Wahlweise 20 g Zucker (= 1 Esslöffel) Wenn der Pfannkuchen mit irgendetwas nachgesüßt wird (Marmelade, Früchte, Puderzucker, Quarkspeise...) ist Zucker im Teig unnötig. Zucker im Teig lässt den Teig leichter anbrennen und den Zucker in der Pfanne einbrennen.","Zum Herausbacken: wasserfreies Backfett, Öl oder Butterschmalz","pro Ei: 100 - 125 g Mehl","pro Ei: 100 ml Milch","pro Ei: 1 Teelöffel Zucker","pro 250 - 500 g Mehl: 1 gestrichener Teelöffel Salz"],"steps":["Die Eier mit dem Salz, ggf. dem Staubzucker (Puderzucker) und ungefähr der Hälfte der Milch versprudeln oder verrühren. Keinen Zucker nimmt man, wenn man die Palatschinken zur Suppeneinlage „Frittaten“ weiterverarbeitet, Zuckerzusatz bewirkt, dass der Teig beim Herausbacken besser bräunt.","Anschließend das Mehl nach und nach zugeben, und solange rühren, bis keine Klumpen mehr im Teig sind.","Den Rest der Milch und ggf. das Mineralwasser langsam einarbeiten, bis der Teig die Konsistenz wie flüssiges Obers (Sahne) hat. Je dünner der Teig, desto dünner werden die Palatschinken. Dann den Teig ca. 30 Minuten „gehen“ lassen, damit das Mehl quellen kann.","Sollte der Teig nach dem Quellen zu dünn sein und in der Palatschinke Löcher oder Poren entstehen, kann man den Teig einfach mit Mehl eindicken ohne ihn erneut „gehen“ zu lassen.","Fett in die Pfanne geben","entweder als haselnussgroßes Stück Butter(schmalz) und schmelzen lassen","oder einen Kaffeelöffel zerlassenes Fett oder Öl","oder mithilfe eines Silikon-Backpinsel die Pfanne mit Öl ausstreichen","das flüssige Fett in der Pfanne durch Schwenken verteilen (es soll nicht zu heiss werden, also nicht rauchen)","einen nicht zu großen Schöpflöffel (Schöpfkelle) voll Teig hineingeben und durch Schwenken/Verrinnen lassen gleichmäßig verteilen.","Solange warten, bis die Oberseite „käsig“ (wie fester Butterkäse) aussieht und dann die Palatschinke wenden. Dabei etwas Fett zugeben und von der zweiten Seite fertigbacken, so dass beide Seiten hellbraun sind.","Danach die Palatschinke auf einen erwärmten Teller gleiten lassen, mit erwärmter Füllung bestreichen, einrollen oder auf ein Viertel zusammenschlagen, verzieren und paarweise oder einzeln möglichst heiß auftragen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierpfannkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Banana_on_pancake.jpg/960px-Banana_on_pancake.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brandon Martin-Anderson","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"de:Kochbuch/ Erdbeer-Bananen-Mousse","name":"Erdbeer-Bananen-Mousse","ingredients":["250 g Erdbeeren","1 reife Banane","250 ml Sahne","2 EL Zucker","1 EL Rum","1 Pck. Vanillezucker","Saft einer halben Zitrone","2 Blatt weiße Gelatine"],"steps":["Die Gelatine einweichen lassen.","Die Erdbeeren putzen, waschen und kleinschneiden. Die Banane schälen und in Scheiben darüberschneiden.","Zucker und Zitronensaft zu den Früchten geben und alles mit dem Schneid-/Pürierstab pürieren.","Gelatine in 2 EL heißem Wasser auflösen und unter das Fruchtpüree rühren.","Schlagsahne mit Vanillezucker steif schlagen. Den Rum unter die Sahne schlagen.","Ein Drittel vom Fruchtpüree abnehmen, den Rest unter die Schlagsahne heben. Achtung! Dabei ist es wichtig, das Fruchtpüree nach und nach unterzuheben, damit die Mousse cremig bleibt.","Fruchtsahne und restliches Früchtepüree schichtweise in vier Dessertgläser füllen. Etwa 2 Stunden kaltstellen, damit die Mousse richtig fest wird."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Erdbeer-Bananen-Mousse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Erbsensuppe mit Majoran","name":"Erbsensuppe mit Majoran","ingredients":["1l Brühe","1kg Erbsen","1-2 Knoblauchzehen","1-2 Bund Majoran","250ml Sauerrahm","Salz & Pfeffer"],"steps":["Erbsen kochfertig vorbereiten","Erbsen und Knoblauch in einen Topf geben und mit der Brühe auffüllen,","solange kochen bis die Erbsen weich sind.","Mit dem Pürierstab pürieren, mit Salz und Pfeffer abschmecken.","Majoran waschen und abzupfen,","in das Erbsenpüree geben und kurz aufkochen. Dabei die Suppe, durch die Zugabe von weiterer Brühe, bis zur gewünschten Konsistenz verdünnen.","Mit einem Löffel Sauerrahm servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Erbsensuppe_mit_Majoran","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Eiernudelteig","name":"Eiernudelteig","ingredients":["100 g Weizenmehl","100 g Hartweizenmehl","2 Eier","1 TL Olivenöl","Salz"],"steps":["Das Weizen- und Hartweizenmehl in eine Schüssel geben","Mit Eiern, dem Öl und Salz vermischen","Zu einem geschmeidigen Teig kneten","Den Teig unter einer Klarsichtfolie für eine halbe Stunde ruhen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eiernudelteig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Eierlikör","name":"Eierlikör","ingredients":["8 große Eigelb","375 g Puderzucker","2 Päckchen Vanillezucker (kein Vanillin)","240 g Sahne","375 ml Weinbrand (36 Vol.-%)","min. 50 ml Weingeist (min. 90 Vol.-%)","50 ml Rum (54 Vol.-%)"],"steps":["Das Eigelb zusammen mit dem Zucker schaumig rühren.","Anschließend Sahne leicht vorschlagen und mit den Alkoholika hinzufügen.","Den Likör mindestens 5 Minuten rühren.","Anschließend sieben und in Flaschen füllen.","Die Farbe ist leicht gräulich, was völlig normal ist.","Eine hell gelbe Färbung, wie sie von industriell hergestellten Likören wie auf der Abbildung, bekannt ist, lässt sich ohne spezielle Farbstoffe und Herstellungsverfahren nicht erzeugen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierlik%C3%B6r","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Eierlik%C3%B6r_in_Martfeld_02.jpg/960px-Eierlik%C3%B6r_in_Martfeld_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anastasiya Lvova","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Elsässer Gugelhupf","name":"Elsässer Gugelhupf","ingredients":["200 g lauwarme Milch","500 g Weizenmehl","3-4 Eier","200-400 g zerlassene, abgekühlte Butter oder Margarine","50 g gehobelte Mandeln","1 Würfel Hefe (zerbröckelt)","100 g Zucker","1 TL Zucker","1 TL Salz"],"steps":["Backhefe mit lauwarmer Milch und 1 TL Zucker in einem Schüsselchen sehr sorgfältig anrühren und bei Zimmertemperatur stehen lassen.","Mehl in eine Rührschüssel sieben, in der Mitte eine Vertiefung eindrücken. Zucker, Eier und Salz hinzugeben. Alle Teigzutaten in die Schüssel geben und mit dem Handrührgerät mind. 5 Min. zu einem geschmeidigen Hefeteig verarbeiten.","Den Teig abgedeckt an einem warmen Ort stehen lassen, bis er sich sichtbar vergrößert hat, ihn dann auf höchster Stufe nochmals durchkneten. Die verlesenen Mandeln kurz auf mittlere Stufe unterkneten.","Den Teig in die gebutterte, mit gehobelten Mandeln bestreute Form geben und nochmals an einen warmen Ort stellen bis er sich sichtbar vergrößert hat.","Im Umluftbackofen bei 170 - 190 Grad 45 - 50 Minuten backen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Els%C3%A4sser_Gugelhupf","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Gugelhupf%2C_bundt_pan._kitchen_in_the_local_museum_Bodenfelde.jpg/960px-Gugelhupf%2C_bundt_pan._kitchen_in_the_local_museum_Bodenfelde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nemracc","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Eierlikör, einfach","name":"Eierlikör, einfach","ingredients":["1 Flasche Wodka oder Klarer (38 Vol.-%)","8 Eigelbe","250 ml süße Sahne","1 Vanilleschote","300 g Puderzucker"],"steps":["Den Puderzucker in eine Schüssel sieben und mit den Eigelben gut verrühren","Die Vanilleschote auskratzen und das Mark unter die Zucker-Eigelb-Mischung rühren","Die Sahne vorsichtig hinzugießen und unterrühren","Die Mischung unter Rühren im Wasserbad vorsichtig erhitzen, bis sie andickt","Zum Schluss den Wodka/Klaren langsam hinzugießen, 5 Minuten gut durchmixen und in Flaschen abfüllen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierlik%C3%B6r%2C_einfach","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ensalada de patata con salsa de zanahoria","name":"Ensalada de patata con salsa de zanahoria","ingredients":["2,5 kg Kartoffeln (festkochend)","1 Bund Frühlingszwiebeln","1 Bund Petersilie","1 Bund Basilikum","5 Möhren","Rotweinessig","Olivenöl","gut ¼ L Brühe","2 EL Tomatenmark","etwas Zitronensaft","100 ml Cointreau","150 g Korinthen"],"steps":["Korinthen in Cointreau einweichen und mind. 24 h stehen lassen.","Die Kartoffeln werden geschält und in Salzwasser gargekocht. Die Brühe wird mit je etwa 4 EL Öl und Essig erhitzt. Die noch heißen Kartoffeln in Scheiben schneiden, die Brühe vorsichtig unterheben. Die Frühlingszwiebeln, Petersilie und Basilikum fein hacken und ebenfalls hinzufügen und den Salat kühl stellen.","Möhren reiben, sofort mit etwas Zitronensaft vermengen, das Tomatenmark hinzufügen und Alles mit dem Pürierstab zu einer homogenen Masse verarbeiten.","15 Min. vor dem Auftragen werden Kartoffeln, Korinthen und die Möhrenchreme vermischt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ensalada_de_patata_con_salsa_de_zanahoria","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Eierlikörkuchen","name":"Eierlikörkuchen","ingredients":["200 g Zucker","4 Eier","250 ml Öl","250 ml Eierlikör","250 g Mehl","1 Päckchen Vanillinzucker","1 Päckchen Backpulver","1 Schuss Rum"],"steps":["Alle Zutaten mit einem Handrührgerät mindestens 3 Minuten lang zu einer dickflüssigen, glatten Teigmasse verrühren.","Eine Backform mit Butter oder Margarine einfetten und den Teig einfüllen. Der Teig sollte nicht mehr als 2/3 der Backform ausfüllen, da der Kuchen noch aufgeht.","Den Backofen auf 190° vorheizen und den Kuchen 55 Minuten lang backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierlik%C3%B6rkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Eierpunsch","name":"Eierpunsch","ingredients":["3 Eier","150 g Zucker","1 Orange","1 Kaffeelöffel Kartoffelmehl","1 Flasche Weißwein","1 Schoppen Wasser"],"steps":["3 Eier werden geschlagen, 150 g Zucker dazu, 1 abgeriebene Orange und Saft dazu, 1 Kaffeelöffel Kartoffelmehl, 1 Flasche Weißwein, 1 Schoppen Wasser.","Alle Zutaten in einen Topf geben, auf den Herd stellen und mit dem Schneebesen schlagen.","Sobald das Ganze heiß ist, fängt es an zu schäumen, und es ist fertig zum trinken.","Eierpunsch Eierpunsch Eierpunsch"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierpunsch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Eierpunsch_%283185186964%29.jpg/960px-Eierpunsch_%283185186964%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"charley1965 from London, England","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Entenbrust mit Orangensauce","name":"Entenbrust mit Orangensauce","ingredients":["1 Barbarie Entenbrustfilet","1 Gemüsezwiebel oder ein paar Schalotten","1 kleine Flasche Soja-Sauce (Kikkoman)","2 Orangen","1 Packung / Flasche Orangensaft","Salz, Pfeffer"],"steps":["Vorbereitung 1: Entenbrustfilet aus der Verpackung nehmen und direkt in die Sojasauce legen. Mindestens zwei Stunden ziehen lassen, falls möglich, über Nacht. Sojasauce nach dem Marinieren nicht wegschütten.","Vorbereitung 2: Wasser aufsetzen für Kartoffeln oder Nudeln. Zubereitung wie gewöhnlich. Außerdem Orangenspalten auslösen von beiden Orangen. Endiviensalat waschen und zupfen. Marinade aus 1 EL Essig, Wasser, etwas Senf und Salz, Pfeffer anrühren. Zum Schluss Salatöl dazugeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Entenbrust_mit_Orangensauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Erdbeeren mit Milch","name":"Erdbeeren mit Milch","ingredients":["Erdbeeren","Milch","Zucker"],"steps":["Erdbeeren waschen","Erdbeeren vierteln und in eine Schüssel geben","Erdbeeren ausreichend zuckern","Das Ganze eine Weile ziehen lassen. In der Zwischenzeit kann man zum Beispiel Zeitung lesen, Fernseh gucken, arbeiten gehen, Briefe schreiben, oder was auch immer.","Ein Schälchen nehmen und die Erdbeeren quasi wie Müsli behandeln: So viel nehmen, wie man will und dann Milch dazu."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Erdbeeren_mit_Milch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Eiermäuschen","name":"Eiermäuschen","ingredients":["Salatzutaten nach Belieben","Gekochte Eier","Radieschen","Nelken"],"steps":["Eiermäuschen gestalten: Die gekochten Eier sind die Mäuse, für Augen und Schnäuzchen werden Nelken eingesteckt. Dünne Radieschenscheiben bilden die Ohren, eine Radieschenwurzel den Schwanz.","Gemischten Salat zubereiten","Die Eiermäuschen dazu setzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Eierm%C3%A4uschen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Eierm%C3%A4uschen.jpg/960px-Eierm%C3%A4uschen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Fantaschnitten mit Pfirsichschmand","name":"Fantaschnitten mit Pfirsichschmand","ingredients":["250 g Weizenmehl","250 g Zucker","150 ml Orangenlimonade mit Kohlensäure","125 ml Speiseöl","4 Eier","3 gestr. TL Backpulver","1 Pck. Vanillin-Zucker","2 Dosen Pfirsiche (à ca. 470 g Abtropfgewicht)","600 ml Schlagsahne","500 g Schmand","5 Pck. Vanillin-Zucker","3 Pck. Sahnesteif","Zimtzucker"],"steps":["Backofen vorheizen:","Ober- und Unterhitze: 180°C","Umluft: 160°C","Gas: Stufe 2-3","Eier, Zucker und Vanillin-Zucker mit dem Rührbesen auf höchster Stufe (Rührgerät, Küchenmaschine) schaumig schlagen. Dann Öl und Fanta unterrühren.","Mehl und Backpulver vermischen, sieben und portionsweise auf mittlerer Stufe unterrühren.","Den fertigen Teig auf ein gefettetes Backblech streichen. Das Backblech in den vorgeheizten Backofen schieben. Backzeit ca. 25 Minuten.","Den Kuchenboden auf dem Backblech erkalten lassen.","Die Pfirsiche auf einem Sieb abtropfen lassen - der Saft wird nicht für den Kuchen benötigt - und in kleine Stückchen schneiden.","Die Sahne mit Sahnesteif und 3 Päckchen Vanillin-Zucker steif schlagen.","Den Schmand mit dem restlichen Vanillin-Zucker verrühren.","Nun die Pfirsichstückchen unter den Schmand rühren, dann die Sahne locker unterheben.","Die Masse gleichmäßig auf den Kuchenboden streichen.","Nach Geschmack mit Zimtzucker bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fantaschnitten_mit_Pfirsichschmand","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Feuerzangenbowle","name":"Feuerzangenbowle","ingredients":["2 bis 3 Liter trockener Rotwein","1 Zuckerhut","0,4 Liter Rum (Alkoholgehalt mindestens 54%, besser 80%)","2 Orangen","1 Zimtstange","5 Nelken"],"steps":["Den Rotwein im Topf auf dem Herd erwärmen, jedoch nicht kochen.","Orangen filetieren und in Stücke schneiden.","Die Brennpaste im Rechaud anzünden und den erhitzten Rotwein darauf stellen.","Die Feuerzange über den Topf legen und Zuckerhut mittig auf diesem platzieren.","Die langstielige Schöpfkelle zur Hälfte mit Rum füllen und langsam über den Zuckerhut gießen, so dass dieser sich mit dem Rum vollsaugt.","Den Zuckerhut anzünden.","Bei jeweils nachlassender Brennwirkung wiederholt die erkaltete Schöpfkelle zu 3/4 mit Rum füllen und diesen langsam über den Zuckerhut verteilen.","Dabei entzündet sich der Rum in der Schöpfkelle und je nach Geschwindigkeit, mit welcher der Rum auf den Zuckerhut gelangt, gibt es teils recht hohe Flammen. Hier also Vorsicht! Es sei denn man möchte ein Muster an der Zimmerdecke und die Feuerwehr mit Löschschaum im Haus haben.","Die Feuerzange vom Topf entfernen und eine weitere halbe bis ganze Kelle Rum unverbrannt direkt dem Topf zugeben.","Den Zimt, die Nelken und die Orangenstücke hinzugeben und weitere 5 Minuten auf dem Rechaud ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Feuerzangenbowle","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Feuerzangenbowle_with_glowing_orange_and_blue_flames.jpg/960px-Feuerzangenbowle_with_glowing_orange_and_blue_flames.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thorsten Hartmann","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Essbares Geschirr","name":"Essbares Geschirr","ingredients":["50 ml Wasser","45 g Kartoffelstärke","0,25 g Natriumhydrogencarbonat (\"Kaiser-Natron\"), alternativ ca. die doppelte Menge Backpulver(??)","1,5 g Guarkernmehl","5-10 g Zucker"],"steps":["Stärke, Natriumhydrogencarbonat, Guarkernmehl und Zucker vermengen.","Die Mischung aus Schritt 1 unter ständigem Rühren langsam in das Wasser zugeben. Rühren, bis eine gleichmäßig-zähe Masse entsteht.","Die Masse in ein eingefettetes Waffeleisen füllen, und - je nach Geschmack - hellgelb oder goldbraun backen.","Fertig ist ein einfacher Teller."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Essbares_Geschirr","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Estragonessig","name":"Estragonessig","ingredients":["100 g frischer Estragon","1 Liter Essig","nach Geschmack:","3 Gewürznelken","1 unbehandelte Zitrone"],"steps":["Aus Estragon und einem guten Essig kann man recht einfach einen feinen Estragonessig herstellen.","Man verwendet ihn vor allem für Salate und Soßen, aber auch in allen Gerichten, die den feinen, fast zarten Estragongeschmack zur Geltung kommen lassen.","Man kann Estragonessig natürlich auch in stärker gewürzten Speisen verwenden – es wäre aber schade drum.","Wichtig für ein gutes Ergebnis sind gute Zutaten: Der Estragon sollte so frisch wie möglich verarbeitet werden, am Essig sollten Sie nicht sparen.","Aus billigem Essig können Sie keinen erstklassigen Estragonessig machen, es lohnt sich, einen guten Weinessig zu benutzen.","Frische Triebspitzen, vor der Blüte gepflückt, werden grob zerkleinert.","Füllen Sie ein großes Glas zur Hälfte mit den Blättern und gießen mit Essig (Rotwein- oder Weißweinessig) auf.","Als Geschmacksvariante können Sie die Schale einer unbehandelten Zitrone und 2 Gewürznelken hinzufügen.","Dann das Glas zugedeckt zwei bis vier Wochen an einen sonnigen Platz stellen und täglich schütteln.","Danach abgießen und filtern (ein Teefilter eignet sich hierfür sehr gut) und in Flaschen abfüllen.","Als Dekoration kommt noch ein frisches Zweiglein Estragon in die Flasche.","Erfasst von: Marada, Estragonessig"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Estragonessig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Farfalle in Käsesauce","name":"Farfalle in Käsesauce","ingredients":["1 Zwiebel","200 ml Sahne","50 ml Olivenöl","40 g Mehl","100 g Parmesan und 100 g Gouda gerieben (ersatzweise 200 g Schmelzkäse)","250 ml Gemüsebrühe","500 g Farfalle","Oregano, Basilikum, Salz"],"steps":["2 Liter gesalzenes Wasser mit ein paar Tropfen Olivenöl zum Kochen bringen","Farfalle hineingeben und bei mittlerer Hitze 8–10 Minuten köcheln lassen","Farfalle in ein Nudelsieb abgießen und heiß servieren","Die Zwiebel hacken und in einem zweiten Topf mit dem Olivenöl glasig dünsten","Das Mehl in den Topf sieben und kurz anschwitzen","Die Brühe und die Sahne dazugeben und bei mittlerer Hitze aufkochen","Jetzt den Käse einrühren","Die Käsesauce mit Oregano, Basilikum und wenig Salz abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Farfalle_in_K%C3%A4sesauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Farfalle mit Spinat","name":"Farfalle mit Spinat","ingredients":["200g Farfalle","1 halber Nudelkochtopf klares Wasser","1 bis 2 Prisen Salz","150g Rahmspinat mit dem Blubb"],"steps":["Geben Sie das Salz in den Nudelkochtopf und füllen Sie denselben bis zur Hälfte mit frischem, klaren Wasser und bringen Sie das Ganze auf höchster Stufe zum Kochen.","Kocht das Wasser, geben Sie die Nudeln hinein und stellen Ihren Herd auf mittlere Stufe.","Setzen Sie nun den Spinat auf.","Dieser sollte zwischen niedriger und mittlerer Stufe neun Minuten lang köcheln.","Die Nudeln sind al dente wenn Sie sie neun Minuten lang köcheln lassen, und werden weich bei elf Minuten.","Viel Spaß beim Nachkochen und guten Appetit!","Farfalle mit Spinat Farfalle mit Spinat"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Farfalle_mit_Spinat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Nudelsalat_mit_Farfalle_01_%28fcm%29.jpg/960px-Nudelsalat_mit_Farfalle_01_%28fcm%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Photograph: Frank C. Müller, Baden-Baden","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Faule Leut' Klöß","name":"Faule Leut' Klöß","ingredients":["je nach gewünschter Kloßmenge, 1,2 kg jedenfalls mehlige Kartoffeln","geröstetes Weißbrot","Salz","Kartoffelmehl"],"steps":["Kartoffeln schälen und aufteilen:","Auf einer weiteren Kochstelle einen möglichst großen Topf zu 2/3 mit Wasser füllen und das zum Kochen bringen. Salz hinzufügen. Wasser muss für die Klöße heiß gehalten werden.","Bröckelchen: In einer Pfanne in viel Butter in kleine Würfel geschnittene Weißbrotscheiben anrösten und salzen. Abkühlen lassen.","1/3 der Kartoffeln reiben und in diese Masse für jede große Kartoffel einen gehäuften Esslöffel Kartoffelstärke rühren.","Topf von der Kochstelle nehmen und Masse in eine Schüssel umfüllen und etwas abkühlen lassen (im Topf bleibt die Masse zu heiß).","Hände in kaltes Wasser tauchen, mit einem großen Löffel Masse für einen Kloß abnehmen und in die Teigmitte 2-3 Stückchen geröstetes Weißbrot geben. Kloßteig um die Bröckelchen schließen und zu einer Kugel formen.","Sofort in heißes - nicht kochendes - Salzwasser einlegen und ca. 20 Minuten ziehen lassen.","Die Klöße sind fertig, wenn sie aufsteigen, d.h. schwimmen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Faule_Leut'_Kl%C3%B6%C3%9F","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fischsalat (Insalata di pesce)","name":"Fischsalat (Insalata di pesce)","ingredients":["250g Anglerfisch (Seeteufel)","250g Flunder, alle filetiert","1 gelbes Salatherz","100g Feldsalat","Zitronensaft","4 EL Olivenöl","grob zerstoßene weiße Pfefferkörner n.B.","Fenchelgrün n.B.","Salz"],"steps":["Die Fischfilets in mundgerechte Stücke teilen. Etwas Wasser in einem Topf zum Kochen bringen und anschließend den Dampfeinsatz darüber setzen. Zunächst den Anglerfisch und nach einer Minute die Flunder einlegen, beide gemeinsam weitere 5 Minuten garen lassen. Die Fische dann aus dem Dampf nehmen und abkühlen lassen.","Inzwischen den Salat putzen und zerpflücken. Die gelben und grünen Blätter dekorativ auf 4 Teller verteilen, danach die gegarten Fische darauf legen.","In einer Schüssel etwas Salz in Zitronensaft lösen, dann unter Schlagen mit einem kleinen Schneebesen oder einer Gabel das Öl in dünnem Faden einlaufen lassen. Die Sauce über den Fisch träufeln und mit Pfeffer bestreut sowie mit Fenchelgrün dekoriert zu Tisch bringen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fischsalat_(Insalata_di_pesce)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Far Breton","name":"Far Breton","ingredients":["250g feines Mehl","150g Zucker","1 Päckchen Vanillezucker","4 große Eier","1l Milch","100g getrocknete Pflaumen","1 kleines Glas Rum (oder schwarzen Tee)"],"steps":["Die getrockneten Pflaumen werden im Rum eingeweicht und der Ofen auf 150°C vorgeheizt.","Mehl, Zucker und die Eier miteinander vermischen.","Den Vanillezucker und die Milch nach und nach hinzufügen.","Der Teig wird in eine gut gefettete Form gegeben. (In der Bretagne gibt es spezielle Formen für den Far. Man kann ihn aber auch in einer Auflaufform backen.)","Der Far wird nun 45 Minuten bis eine Stunde gebacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Far_Breton","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/De_beroemde_Franse_wielrenner_Lucien_Petit-Breton%2C_onder_andere_winnaar_van_de_Tour_de_France%2C_SFA001012916.jpg/960px-De_beroemde_Franse_wielrenner_Lucien_Petit-Breton%2C_onder_andere_winnaar_van_de_Tour_de_France%2C_SFA001012916.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"de:Kochbuch/ Estragonhuhn","name":"Estragonhuhn","steps":["Huhn einsalzen und entfetten (Haut vom Hals)","Huhn leicht anbraten (leicht goldbraun von allen Seiten)","Löschen mit Weißwein, Estragon und Salz","Bei kleinem Feuer in etwa 50 Minuten schmoren lassen - am Bauch testen.","Salz, Sahne, Essig, etwas Wasser und ggf etwas Mondamin und Salz verrühren und danach in den Sud einrühren","Huhn ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Estragonhuhn","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Farfalle mit Erbsenrahm","name":"Farfalle mit Erbsenrahm","ingredients":["zwei Zwiebeln","eine Knoblauchzehe","25g Butter","200g TK-Erbsen","200ml Schlagsahne","250 ml Gemüsebrühe","250g Farfalle","75g durchwachsenen Speck","gehackte Walnüsse"],"steps":["Zwei Zwiebeln fein würfeln, Eine Knoblauchzehe durchpressen. 25g Butter in einer Pfanne erhitzen, Zwiebeln und Knoblauch darin bei mittlerer Hitze glasig dünsten.200g TK-Erbsen dazugeben. 200ml Schlagsahne und 250mlGemüsebrühe dazugeben, aufkochen und mit Salz und Pfeffer würzen.","Die Sauce pürieren und durch ein feines Sieb streichen.","250g Farfalle nach Anweisung kochen. Während der letzten Minuten 75g TK-Erbsen dazugeben.","75g gewürfelten durchwachsenen Speck in 1TL Öl knusprig braten, 25g gehackte Walnusskerne dazugeben.","Nudeln abgießen,mit der Sauce mischen, mit der Speck-Walnuss-Mischnung bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Farfalle_mit_Erbsenrahm","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Feuriger Glasnudelsalat","name":"Feuriger Glasnudelsalat","ingredients":["2 Stangen Poree","3 Paprika:","1/2 Kopf Chinakohl","1 Esslöffel Tomatenmark","1 Teelöffel Sambal Oelek","1 Esslöffel gekörnte Brühe","125 g Soja-Schnitzel","250 g Reis- bzw. Glasnudeln","2 Esslöffel Essig","100 g Sonnenblumenkerne (alternativ Erdnüsse oder andere Körner)","Sojasauce, Zucker, Pfeffer usw. (nach Geschmack)"],"steps":["Poree, Paprika, Chinakohl klein schneiden und getrennt andünsten","Sojaschnitzel in kochender Gemüsebrühe aufquellen lassen","Diese dann mit den Sonnenblumenkernen und Schuss Sojasauce anbraten","Glasnudeln etwa auf 3 cm Länge klein schneiden","in kochendem Wasser 10 Minuten aufquellen lassen und dann abtropfen lassen","jetzt alles in eine große Schüssel tun","Tomatenmark und Sambal Oelek, Essig, Pfeffer, Zucker usw. dazu geben","alles verrühren und ziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Feuriger_Glasnudelsalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Feuriger Heringssalat","name":"Feuriger Heringssalat","ingredients":["6 bis 8 Heringsfilets (Matjes oder Salzheringe)","1 Zwiebel","2 Tomaten","1 marinierte Peperoni","2 marinierte Paprikaschoten","1 TL scharfer Senf","1 Prise Zucker","1 kräftige Prise Cayennepfeffer","Salz","Knoblauchsalz","6 EL Zitronenessig","4 EL Öl","1 Sträußchen Dill","1 Sträußchen Schnittlauch","1 TL Meerrettich","1 Tomate","1/2 Bund Petersilie","1 hartgekochtes Ei"],"steps":["Die Heringe werden abgespült und auf Haushaltspapier abgetupft.","Danach den Hering in gleichmäßige Stücke und die Zwiebel in dünne Ringe schneiden.","Die Tomaten mit heißem Wasser überbrühen und die Haut abziehen, danach in kleine Würfel schneiden.","Die Peperoni und die eingelegten Paprika ebenfall in kleine Stücke schneiden und danach alle Zutaten in einer Schüssel vermischen.","Den Senf mit den Gewürzen und dem Öl und Essig zu einer Marinade verrühren.","Die Kräuter abwaschen und kleinschneiden, danach zu der Marinade geben.","Den Meerrettich untermischen und danach die Marinade mit dem Salat mischen.","Danach mindestens 20 Minuten im Kühlschrank durchziehen lassen und danach abschmecken sowie ggf.","Zum Anrichten in eine frische Schüssel umfüllen und mit Tomaten, dem hartgekochten Ei und der Petersilie garnieren.","Für ein kaltes Büffet kann der Salat auch alternativ in ausgehöhlte Tomatenhälften gefüllt und auf Salatblättern platziert werden.","Der Heringssalat wird in der Regel mit gebuttertem Graubrot und Bier gereicht.","Er passt auch zu heissen Pellkartoffeln oder zu einem kalten Buffet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Feuriger_Heringssalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fischpflanzl","name":"Fischpflanzl","ingredients":["Fischreste vom Vortag, fein zerteilt","Je nach Fischmenge ein eingeweichtes Brötchen oder Toastbrot","Zwiebel, fein geschnitten","Knoblauch, fein gehackt","Gewürze (Salz, Pfeffer, Muskatnuss, Dill)"],"steps":["Alle Zutaten gründlich mischen","Wenn die Masse zu klebrig ist, mit Semmelbröseln eindicken","Pflanzerl formen, eventuell in Pankomehl wälzen","In Butter oder Butterschmalz knusprig ausbraten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fischpflanzl","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fenchelgemüse","name":"Fenchelgemüse","steps":["Pinienkerne in einer Pfanne ohne Fett anrösten","Fenchel putzen, waschen und in ca. 3-5 mm dünne Scheiben schneiden","Fenchelgrün beiseitelegen","Scheiben mit Olivenöl bepinseln und auf dem Grill oder in einer Grillpfanne von beiden Seiten grillen","Zitrone waschen, Schale in Zesten abziehen, Saft auspressen","Fenchel mit Zitronensaft und etwas Olivenöl beträufeln, mit gehacktem Fenchelgrün, Zitronenzesten, Salz, Pfeffer und Pinienkernen bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fenchelgem%C3%BCse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Fenchelgem%C3%BCse_2.jpg/960px-Fenchelgem%C3%BCse_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Fisch-Curry","name":"Fisch-Curry","steps":["Knoblauch, Ingwer und Chili in Öl anbraten","Currypaste dazugeben, Kokosmilch und Gemüsebrühe angießen und alles 10 Minuten köcheln lassen","Die zerkleinerten Gemüse und die Gewürze dazugeben und mitköcheln lassen","Fischstücke zum Schluss beifügen und gar ziehen lassen","Mit Salz, Pfeffer und Limettensaft abschmecken, nach Belieben mit frischen Korianderblättchen servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fisch-Curry","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fisch mit Kartoffelkruste","name":"Fisch mit Kartoffelkruste","steps":["Kartoffeln schälen, nicht zu weich garen und grob raspeln","Zwiebel abziehen, in feine Streifen schneiden und in Öl glasig dünsten","Backofen auf 200° vorheizen","Fischfilets in eine Auflaufform legen, mit Salz und Pfeffer würzen","Kartoffeln, Zwiebeln und Käse vorsichtig mischen, würzen und auf dem Fisch verteilen","Alles im Ofen etwa 25 Minuten backen, bis die Kruste knusprig ist"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fisch_mit_Kartoffelkruste","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Fisch_mit_Kartoffelkruste.jpg/960px-Fisch_mit_Kartoffelkruste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Frucht-Reis-Auflauf","name":"Frucht-Reis-Auflauf","ingredients":["2 Tassen Naturreis","1 Dose geschälte Tomaten","1 1/2 Dosen Erbsen","1/2 Dose Mais","1/2 Tube Tomatenmark","1 Dose Pfirsiche","3 kl. Zwiebeln","2-3 TL Salz","2-3 EL Olivenöl","ca. 200g geriebener Käse","Wasser"],"steps":["Reis mit 4 Tassen Wasser kochen.","Zwiebeln in kleine Würfel schneiden.","Pfirsiche in ca. 1.5 cm dicke Scheiben schneiden.","Erbsen und Mais abtropfen lassen.","Zwiebeln mit 2-3 EL Öl anbraten, bis sie braun sind.","Wenn der Reis gekocht ist, passierte Tomaten, 1 Tasse Wasser, das Tomatenmark, Erbsen, Mais und gebratene Zwiebeln zugeben und unter Umrühren heiß werden/ aufkochen lassen.","Mit ca. 1 TL Salz würzen.","Auflaufform mit ca 1 TL Öl einfetten.","Reis/Gemüse-Masse bis zur Hälfte in die Auflaufform geben, mit Pfirsichscheiben bedecken, mit restlicher Masse bedecken und mit Käse bestreuen.","Im Backofen bei ca 175°C backen, bis der Käse zerflossen ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Frucht-Reis-Auflauf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Freiberger Eierschecke","name":"Freiberger Eierschecke","ingredients":["250 ml Milch","80 g Zucker","80 g Butter","1 Ei","1/4 abgeriebene Zitronenschale","1 Würfel Hefe oder 1 Pck. Trockenhefe","1 Prise Salz","500 g Mehl","300 g Zucker","8 Eigelb","300 g Butter","je nach Vorliebe, Rosinen und/oder gehobelte Mandeln"],"steps":["Milch erwärmen und Butter, Zucker, Zitrone und Ei dazugeben - gut verquirlen","Hefe hinein bröckeln und unterrühren (bzw. Trockenhefe mit Mehl mischen)","Mehl (mit Salz vermischt) dazu geben und gut durcharbeiten","Teig an warmer Stelle 30 min gehen lassen","Zucker und Eigelb vermischen","Butter schmelzen und zum Zucker/Ei-Gemisch geben","schaumig rühren","Teig auf Backblech ausrollen","Belag darüber geben","evtl. Rosinen und gehobelte Mandeln auf dem Belag verteilen","bei ca. 180°C gold-gelb backen (ca. 20-30 min)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Freiberger_Eierschecke","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fondue Savoyarde","name":"Fondue Savoyarde","steps":["Das Brot in Vierecke schneiden","Den Käse reiben","Den Caquelon mit dem halbierten Knoblauch einreiben","Den Weißwein zum Köcheln bringen und den Käse bei nicht zu starker Hitze und unter kräftigem Rühren (am besten durch gleichmäßige 8 Bewegungen) langsam aufkochen, bis die Masse sämig wird. Sobald der Käse geschmolzen ist, eine Kapsel Kirsch und etwas Pfeffer unterrühren und das Fondue kurz aufkochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fondue_Savoyarde","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Frankfurter Apfelkuchen","name":"Frankfurter Apfelkuchen","steps":["Mehl in Schüssel streuen, in die Mitte eine Vertiefung formen und Eigelb, Zucker, Zitronenschale und Salz hineingeben. Butterflöckchen auf dem Rand verteilen. Alles von außen nach innen gut verarbeiten, danach 1&nbsp;Stunde kühl stellen.","Eine Hälfte des Teigs in einer gefetteten Springform auslegen, mit der anderen den Rand auskleiden. Boden mit Paniermehl bestreuen und dicht mit geschälten und geviertelten Äpfeln belegen.","3/4 der Milch, Sahne, Zucker und Vanillemark aufkochen. Stärke und Eigelb mit der restlichen Milch verrühren, in die kochende Flüssigkeit gießen und dick kochen lassen. Ständig rühren! Heiß auf den Apfelkuchen gießen und im vorgeheizten Ofen bei 180&nbsp;&deg; rund 1&nbsp;Stunde backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Frankfurter_Apfelkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Flammkuchen","name":"Flammkuchen","steps":["Die Hefe in den 50&nbsp;ml lauwarmen Wassers auflösen. 10&nbsp;min stehen lassen.","„Vorteig“: Im Mehl, welches sich in einer zum Kneten ausreichend großen Schüssel befindet, eine Kuhle bilden, den „Hefesirup“ dort hineingeben. 15&nbsp;min erneut stehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Flammkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Flammkuchen_with_shrimps_and_hazelnuts%2C_Johannisberg.jpg/960px-Flammkuchen_with_shrimps_and_hazelnuts%2C_Johannisberg.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"de:Kochbuch/ Frikadellen","name":"Frikadellen","ingredients":["750 g Hackfleisch (Rind, Schwein oder gemischt)","2 Zwiebeln","1–2 altbackene Brötchen (50-100g)","2–3 Eier","Salz, Pfeffer","Butterschmalz oder (geschmacks-)neutrales Pflanzenöl (z.B. Rapsöl)"],"steps":["Die Brötchen in Milch oder Wasser einweichen, anschließend ausdrücken und zerkleinern.","Zwiebeln fein hacken, in Fett glasig andünsten.","Hackfleisch, Brötchen, Eier und Zwiebeln sowie Salz und Pfeffer nach Geschmack mit der Gabel oder mit den Händen gründlich vermengen, bis eine homogene Masse entsteht. Ist sie zu weich, etwas Paniermehl hinzugeben und einarbeiten.","Die Masse zu etwa handtellergroßen, fingerdicken Klößen formen.","Die Frikadellen in nicht zu wenig Fett von beiden Seiten anbraten, bei mäßiger Hitze unter gelegentlichem Wenden einige Minuten zu Ende garen.","Vor dem Servieren können die Frikadellen auf Küchenpapier entfettet werden.","Der Bratensatz kann nach Abgießen eines Teils des Fetts mit Wasser oder Brühe abgelöscht und mit etwas Mehl zu einer Sauce verarbeitet werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Frikadellen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Frikadellen_vor_dem_Braten_%28fcm%29.jpg/960px-Frikadellen_vor_dem_Braten_%28fcm%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Frank C. Müller","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Frittaten","name":"Frittaten","ingredients":["100 g Mehl","1/4 l Milch","2 Eier","50 g flüssige Butter","Salz","etwas frisch geriebene Muskatnuss","1 TL gehackte, frische Petersilie (kann entfallen)","1 TL gehackter, frischer Schnittlauch (kann entfallen)","Butterschmalz"],"steps":["Mehl und Milch gründlich miteinander verrühren, die Eier dazugeben und weiter verrühren","10 Minuten ruhen lassen (damit die Stärkekörner im Mehl aufquellen können)","Zerlassene Butter, Gewürze und Kräuter unterrühren","In der heißen Pfanne in etwas Butterschmalz dünne Pfannkuchen daraus backen","Die Pfannkuchen noch warm aufrollen und die Rollen quer in etwa 3-5 mm breite Streifen schneiden"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Frittaten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fleischbrühe","name":"Fleischbrühe","ingredients":["Etwa 750 g–1 kg Rindersuppenfleisch (Brust oder Beinscheibe)","3-5 Suppenknochen (Sandknochen und Markknochen gemischt)","1 große Zwiebel","2-3 große Möhren","1/8-1/4 Sellerieknolle (je nach Größe)","1/2 Stange Porree","einige Zweige glatte Petersilie","1 Petersilienwurzel (falls erhältlich)","einige frische Champignons oder Champignonstiele (optional)","Salz","etwa ein Dutzend schwarze Pfefferkörner","2-3 Gewürznelken"],"steps":["Fleisch und Gemüse waschen, bei Verwendung einer Beinscheibe den hellen Rand aus Bindegewebe und Fett mehrfach einschneiden","Das Mark aus Beinscheibe und Markknochen drücken und grob hacken","Die Zwiebel ungeschält quer durchschneiden und mit den Schnittflächen nach unten in wenig Pflanzenöl stark anrösten, bis die Schnittflächen fast schwarz sind.","kaltes Wasser aufgießen, Fleisch, Mark und Knochen dazu geben. Alles muss gut mit Wasser bedeckt sein","Nach dem Aufkochen die Hitze reduzieren, sodass die Suppe nur ganz knapp kocht. Keinen Deckel auflegen","Den sich bildenden Abschaum mit dem Schaumlöffel mehrmals entfernen","Die Gemüse waschen und ungeschält in größere Stücke zerschneiden","Nach etwa einer Stunde Kochzeit die Gemüse, Kräuter und Gewürze dazugeben, bei Bedarf heißes Wasser nachgießen","Weitere zwei Stunden sanft kochen (darf auch etwas länger sein)","Das Fleisch mit dem Schaumlöffel herausnehmen und beiseite stellen. Es kann, von Fett, Sehnen usw. befreit und in Würfel geschnitten als Einlage verwendet werden","Ein Sieb auf den zweiten Topf setzen und mit einem Passiertuch auslegen","Die Brühe durch das Sieb in den zweiten Topf geben. Das zerkochte Gemüse wegwerfen","Erst jetzt nach Geschmack salzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fleischbr%C3%BChe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Die_Hauptbahnhofswirtschaft_zu_Leipzig_in_Wort_und_Bild_nebst_einer_Darstellung_der_Leipziger_Eisenbahnen_seit_ihrem_Ursprung%2C_Seite_092_Dampfkessel_f%C3%BCr_Fleischbr%C3%BChe_und_Suppen.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Text: Paul Daehne Fotografien: Ernst Hoenisch Herausgeber: Ernst Naumann, Inhaber der Hauptbahnhofswirtschaft im Hauptbahnhof zu Leipzig","licence":"Public domain"},{"title":"de:Kochbuch/ Fleischklößchen","name":"Fleischklößchen","ingredients":["2 gekochte, kalte Kartoffeln (mittlere Größe)","1 Zwiebel","1 EL Butter","500g gemischtes Hackfleisch","2 EL Semmelbrösel","1 Ei","75 ml Milch","75 ml Sahne","Salz, Pfeffer"],"steps":["Die Zwiebel schälen und in kleine Würfel schneiden. In einer Pfanne bei mittlerer Hitze die Butter heiß werden lassen und die Zwiebel darin andünsten. Kurz abkühlen lassen. Währenddessen:","Das Fleisch, mit Ei, Milch, Sahne und den Semmelbröseln vermischen. Die Kartoffeln fein reiben und dazugeben, ebenso die Zwiebeln. Gut verrühren und mit Pfeffer und Salz würzen.","Öl in eine beschichtete Pfanne geben und erhitzen. Die Hände nass machen und kleine Klöße (ca. 2 cm Durchmesser) formen, in die Pfanne geben und von allen Seiten braten bis sie schön braun sind.","Die fertigen Klößchen auf Küchenpapier entfetten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fleischkl%C3%B6%C3%9Fchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fruchteis","name":"Fruchteis","ingredients":["500–600 g reife Früchte","je nach Fruchtart Saft einer halben Zitrone","300 g Zucker","100 ml Wasser","250 g Schlagsahne","1 TL Zucker","1 Prise Salz"],"steps":["Früchte vorbereiten, gegebenenfalls entkernen und kleinschneiden","Früchte gegebenenfalls einige Minuten ohne Flüssigkeitszugabe bei mäßiger Hitze kochen","Mit einem Mixstab pürieren und bei Bedarf durch ein Sieb streichen","Zucker und Wasser einige Zeit zu Läuterzucker verkochen. Die richtige Konsistenz hat er, wenn eine abgekühlte Probe als zäher Faden abtropft.","Das Fruchtmus gründlich mit dem Läuterzucker vermischen und abkühlen lassen","Sahne mit Zucker und Salz fest schlagen","Die Mischung zur Schlagsahne geben und vorsichtig, aber gründlich unterheben","Die Masse in eine Kastenform geben, abdecken und mindestens vier bis fünf Stunden tiefkühlen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fruchteis","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fries Suikerbrood","name":"Fries Suikerbrood","ingredients":["500g Mehl","1Pkg Trockengerm (passend für 500g Mehl)","Eine Prise Salz","Tl. Zimt","Tl. Zucker","375ml Milch","300g Zuckerwürfel"],"steps":["Man verknete Zutaten 1-6 zu einem Teig, bis er Blasen wirft.","Diesen lasse man 45' an einem ruhigen, warmen Platz aufgehen.","Man knete die Zuckerwürfel unter.","Man fülle den Teig in eine eingefettete Form.","Man lasse den Teig noch einmal 15' gehen.","Man backe das Brot bei 225° 30' (vorgewärmt, sonst ca. 5' länger)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fries_Suikerbrood","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Flan","name":"Flan","steps":["Eier und 4 Essl.","Zucker werden miteinander verquirlt, bis eine gleichmäßige schaumige Masse entsteht; die Milch wird hinzugegeben.","Die Tassen werden leicht ausgebuttert.","Zucker und Wasser werden in einer Pfanne verrührt und langsam erhitzt.","Die Masse ist ständig umzurühren.","Ist der Karamell braun, füllt man je einen Teelöffel davon in eine gefettete Tasse.","Die Eimasse wird erneut aufgeschlagen und auch in die Tassen gefüllt, diese werden mit Alufolie verschlossen und im Backofen 60 Min.","bei 200°C gebacken.","Nach einer Stunde Abkühlzeit kann der Flan gestürzt werden, es verbleibt üblicherweise reichlich Karamell in der Tasse.","Dieser ist je nach Bräunung auch leicht bitter, was eine durchaus erwünschte Geschmacksnote ist.","---- Erfasst von: --Ralf Roletschek 15:56, 1."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Flan","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Flan_cases_%2814910637892%29.jpg/960px-Flan_cases_%2814910637892%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VillageHero from Ulm, Germany","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Flapjacks","name":"Flapjacks","ingredients":["125 g Butter / Backmagarine","125 g Rohrzucker","5 Esslöffel Invertzuckersirup","225 g Porage Oats (Porridge Flocken)","1 Teelöffel gemahlener Ingwer"],"steps":["Ofen vorheizen auf 190 °C","20cm rechteckige Backform einfetten","Butter / Backmagarine in großer Pfanne zerlassen.","Zucker und Sirup einrühren und auflösen.","Porage Oats und Ingwer gut unterrühren.","Gleichmässig in Form verteilen und einigermassen kräftig flach andrücken.","20 Minuten backen, 15 Minuten in Form ankühlen lassen und dann Masse in 8 Dreiecke an-/einschneiden.","Nach vollständigem auskühlen die Teigplatte aus der Form kippen und in die 8 Teile brechen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Flapjacks","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ French Toast","name":"French Toast","steps":["Schinken-Käse-Schinken zwischen je zwei Toastscheiben legen, etwas zusammendrücken","Ei und Milch verquirlen, würzen, den Toast eintauchen","Butterschmalz erhitzen, das Brot darin braten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_French_Toast","country":"France","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/A_Parliamentary_Toast_-_MET_DP880608.jpg/960px-A_Parliamentary_Toast_-_MET_DP880608.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomas Rowlandson","licence":"CC0"},{"title":"de:Kochbuch/ Gabys Lebkuchen","name":"Gabys Lebkuchen","ingredients":["4 Eier","300 g brauner Zucker","125 g Butter","15 g Lebkuchengewürz","½ TL Zimt","½ TL Kakao","250 g frisch gemahlener Dinkel","½ P. Backpulver","350 g Haselnüsse fein gemahlen (geröstet und geschält)","150 g Haselnüsse mittel gemahlen","100 g Orangeat","100 g Zitronat","1/8 l Milch."],"steps":["Eier, Zucker und Butter schaumig rühren und Lebkuchengewürz, Zimt und Kakao zugeben.","Zusammen mit allen anderen Zutaten zu einem geschmeidigen Teig verarbeiten.","Den Teig eine Stunde ruhen lassen.","Häufchen auf Oblaten setzen und bei 200°C 20 Minuten backen.","Auf ein Gitter setzen und noch warm mit Schokoguss überziehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gabys_Lebkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Fuddelsuppe","name":"Fuddelsuppe","ingredients":["2 - 3 Tassen Suppennudeln","2 - 3 mittelgroße Zwiebeln, in Streifen geschnitten","1/2 Tasse Suppengemüse oder kleingehackte Stücke Möhren","2 Suppenwürfel, alternativ gekörnte Brühe (für 1-2 Liter Suppe)","1 großer Stich Butter","Eier nach Bedarf"],"steps":["In einem mittelgroßen Topf werden die in Scheiben geschnittenen Zwiebeln und die Nudeln mit dem Stich Butter angeschwitzt bis die Zwiebeln glasig und/oder die Nudeln angeröstet sind. Die Zwiebeln sollten nicht mehr knackig sein.","Achtung: die Nudeln nicht braun werden lassen.","Das Ganze mit ca. 1-2 Liter warmem Wasser ablöschen und die Brühwürfel, bzw. die gekörnte Brühe dazugeben.","Das Suppengemüse zugeben.","Die Suppe kurz aufkochen und dann bei kleiner Flamme ziehen lassen (ca. 5-6 Min), bis Nudeln und Gemüse gar sind.","Nun die Eier zerschlagen und mit einem Löffel unterheben und noch mal 5 Min. ziehen lassen.","Jetzt noch die Suppe mit gemahlenem Pfeffer, Salz und Muskat abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fuddelsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebackene Broetchen","name":"Gebackene Broetchen","ingredients":["2 Brötchen vom Vortag","200 ml Milch","1 Ei","Salz","Muskatnuss","1 Teelöffel Margarine"],"steps":["1,5 cm breite Scheiben, und diese Scheiben dann nochmals in 2-3 Teile schneiden).","Wichtig ist, das die Brötchen nicht mehr ganz frisch sind.","Sie sind dann zu weich und lassen sich nicht gut schneiden und die Menge wird während der Weiterverarbeitung zu weich.","Muskatnuss und Salz darüber streuen und die Milch darüber gießen.","Alles gut vermengen und ein paar Minuten einziehen lassen.","Nach 10 min das Ei verrühren und darübergießen.","Nochmals gut durchmischen und langsam bei mittlerer Hitze in einer beschichteten Pfanne in Margarine backen.","Backzeit gut 15 min und ab und zu wenden, damit die Brocken rundum eine schöne Kruste bekommen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebackene_Broetchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Förtchen","name":"Förtchen","ingredients":["250 g Mehl","1/4 l Milch","150 g Butter","4 Eier","Saft und geriebene Schale einer Zitrone","Salz","2 EL Zucker","Fett zum Backen"],"steps":["Milch, Mehl, Zucker, Salz, die geschmolzene Butter und die 4 Eigelb gut verrühren. Zitronensaft und die geriebene Schale hinzufügen. Den steif geschlagenen Eischnee unterziehen.","Die Förtchenpfanne ausfetten und erhitzen. Mit einem Löffel portionsweise Teig in die Vertiefungen der Pfanne füllen und von beiden Seiten goldgelb backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_F%C3%B6rtchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Früchtebrot","name":"Früchtebrot","steps":["Mischobst in kleine Stücke schneiden, ca 1/2 cm groß. Ungeschälte Mandeln halbieren. Haselnüsse vierteln. Feigen klein schneiden. Walnüsse grob hacken.","Weizenmehl mit Backpulver und Zimt vermischen.","Zucker und Eier schaumig schlagen. Alle Zutaten zugeben, bis auf das Mehl.","Zuletzt das Mehlgemisch untermischen.","Backofen auf 160 Grad Celsius vorheizen.","Eine Kastenform mit Backpapier auslegen und den Teig hineinstreichen.","Im Backofen 60 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fr%C3%BCchtebrot","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/2924-12-06_Weihnachtliches_Fr%C3%BCchtebrot_05.jpg/960px-2924-12-06_Weihnachtliches_Fr%C3%BCchtebrot_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Früchtetraum","name":"Früchtetraum","ingredients":["6 - 7 Stangen Baiser - am besten vom Bäcker","600 ml Süße Sahne","500 gr gemischte gefrorene Früchte - Brombeere-Johannisbeere-Erdbeer-Himbeere-Kirsche"],"steps":["Baiser grob zerkleinern und in eine Auflaufform geben","Sahne steif schlagen ohne Zucker und über den Baiser geben","Früchte darauf geben und kühl stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fr%C3%BCchtetraum","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebrannte Mandeln","name":"Gebrannte Mandeln","ingredients":["400 g Mandeln","300 g Zucker","5 El Wasser","1 El Zimt"],"steps":["Nach Belieben Mandeln vorsichtig anrösten und wieder herausnehmen.","Zucker, Wasser und Zimt in die warme Pfanne geben, unter Rühren zerlassen.","Mandeln in den flüssigen Zucker geben.","Unter Rühren weiter kochen, der Zucker wird erst trocken, später aber wieder flüssig und kandiert.","Sobald alle Mandeln kandiert sind und der Zucker nicht zu flüssig ist, Mandeln auf Backpapier geben, mit Gabeln trennen und trocknen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebrannte_Mandeln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Frisch_gebrannte_Mandeln_2011.JPG/960px-Frisch_gebrannte_Mandeln_2011.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4028mdk09","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Galaktoboureko","name":"Galaktoboureko","steps":["Zucker, Eier und Grieß in einen Topf geben und vermengen.","Milch, Vanilleschoten und den Saft der Zitrone dazugeben und erwärmen.","Mit einer Gabel umrühren und aufkochen.","Einmal aufgekocht, auf geringe Hitze stellen und für weitere 10 Minuten gelegentlich umrühren.","Die Masse vom Herd nehmen und abkühlen lassen.","Währenddessen jedes Blatt Filo-Teig mit Butter bestreichen.","Ein Blech einfetten und einzeln mit der Hälfte der Filo-Blätter belegen.","Die abgekühlte Grießpuddingmasse darübergeben und mit dem Rest der Filo-Blätter bedecken.","Ein wenig Wasser darüber versprühen und bei 180° für eine Stunde im Ofen backen.","Für den Sirup Wasser und Zucker mixen, kurz aufkochen und für 10 Minuten leicht köcheln, gelegentlich rühren.","Etwas abkühlen lassen, danach den Zitronensaft unterrühren.","Der Sirup hat eine leicht wässrige Konsistenz.","Nach dem Backen den Galaktoboureko nach und nach mit dem Sirup begießen.","fr:Livre_de_cuisine/Galaktoboúreko en:Cookbook:Galaktoboureko Galaktoboureko Galaktoboureko Galaktoboureko Galaktoboureko"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Galaktoboureko","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Garam masala","name":"Garam masala","ingredients":["5 Zimtstangen","1 Tasse Kardamomkapseln (möglichst grün)","8 EL Gewürznelken","8 EL Kreuzkümmel","4 EL Koriandersamen","8 EL schwarze Pfefferkörner"],"steps":["Im vorgeheizten Backofen alle Zutaten (außer den mit * gekennzeichneten) auf einem Blech ausgebreitet bei 100 °C etwa 30 Minuten rösten, dabei mehrfach wenden.","Die Gewürze dürfen nicht braun werden, nur etwas dunkler als zu Anfang.","Anschließend die Kardamomkapseln aufbrechen, die Samen herauslösen und die Hüllen wegwerfen.","Zimtstangen zwischen Tüchern mit einem Nudelholz o.","grob zerkleinern.","Alle Gewürze gründlich vermischen und portionsweise im Mörser oder mit der Küchenmaschine zu Pulver verarbeiten und in dicht schließende Gläser füllen.","Das Pulver kann auch mit neutralem, haltbarem Speiseöl zu einer Paste verarbeitet konserviert werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Garam_masala","country":"India","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Frühlingssalat mit Löwenzahnblüten","name":"Frühlingssalat mit Löwenzahnblüten","ingredients":["1 - 2 Stück Kopfsalat","1 Lollo rossa","100 g Feldsalat","50 g Löwenzahnblätter","1 mittelgroße Tomate","1 - 2 gekochte Wachteleier"],"steps":["Salat und Löwenzahnblätter waschen","Wasser, Salz und Zucker miteinander verrühren, dazu Weinessig","Bärlauchöl unter leichtem Rühren in die Vinaigrette rühren","Öl am Schluss dazu, dann vermischt es sich besser","Fein geschnittenen Bärlauch in die Vinaigrette, über Salat gießen","Leicht durchmischen und anrichten..","..mit Tomatenstücken und 1 - 2 halbierten Wachteleiern"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fr%C3%BChlingssalat_mit_L%C3%B6wenzahnbl%C3%BCten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebackener Vacherin Mont-d’Or","name":"Gebackener Vacherin Mont-d’Or","steps":["Ofen auf 200 °C vorheizen","Den Deckel (Oberseite) des Käses vorsichtig ringsherum anschneiden und abheben","Den Käse mit dem Knoblauch spicken, kräftig Pfeffer darüber geben und dann den Wein darauf gießen","Den Deckel wieder auf den Käse legen","Käse im Ofen goldbraun backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebackener_Vacherin_Mont-d%E2%80%99Or","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Frühstücksteller mit Obst","name":"Frühstücksteller mit Obst","ingredients":["Verschiedene Obstsorten"],"steps":["Obst waschen","Bei Bedarf in Spalten oder Stücke schneiden","Melonen oder Äpfel mit einem Kugelausstecher zu Kugeln formen","Phantasievoll auf einem Teller dekorieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Fr%C3%BChst%C3%BCcksteller_mit_Obst","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Garnelen mit Fenchel","name":"Garnelen mit Fenchel","steps":["Tagliatelle kochen, abgießen und warm halten, 180 ml Kochwasser auffangen","Knoblauch schälen und hacken, Fenchel und Schalotte putzen und in Spalten schneiden","Öl erhitzen, Fenchel und Schalotte anbraten, Garnelen dazugeben","Tomatenmark und Knoblauch kurz mitrösten, Nudelwasser und Zitronensaft zugeben, kräftig würzen","Nudeln in die Pfanne geben und alles gut vermischen, mit gehacktem Fenchelgrün bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Garnelen_mit_Fenchel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebackene Ananas","name":"Gebackene Ananas","steps":["Chilischote längs aufschneiden, entkernen und hacken","Mit Honig und 1/2 TL Pfeffer verrühren","Ananas halbieren, eine Hälfte in 4 Spalten schneiden (den Rest anderweitig verwenden)","Den Strunk abschneiden, das Fruchtfleisch mit einem scharfen Messer von der Schale lösen und in Scheiben schneiden","Leicht versetzt wieder in die Schale setzen","Auf ein mit Backpapier belegtes Blech oder in eine ofenfeste Form setzen und mit Honig-Mix beträufeln","Bei 200° etwa 20 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebackene_Ananas","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Ananas_gebacken_3.jpg/960px-Ananas_gebacken_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Garnelen in Toastschälchen","name":"Garnelen in Toastschälchen","steps":["Backofen auf 180° C vorheizen","Toast mit dem Nudelholz flach drücken","Mit Butter bestreichen und halbieren","Überlappend in die Mulden von Silikon-Muffinformen drücken","Kreuzweise mit dem Frühstücksspeck auslegen","Je 2 aufgeschlagene Wachteleier hineingeben","Im Ofen etwa 15 Minuten backen","In der Zwischenzeit Garnelen in Butter goldbraun braten, salzen","Schälchen aus den Formen nehmen, mit je zwei Garnelen belegen","Mit Chilifäden bestreut servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Garnelen_in_Toastsch%C3%A4lchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Garnelen_in_Toast_3.jpg/960px-Garnelen_in_Toast_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Futtjes","name":"Futtjes","ingredients":["500 ml Milch","150 g Grieß","6 Eier (L)","200 g Mehl","200 g Rosinen","30 g Hefe","Fett zum Ausbacken"],"steps":["Milch zum Kochen bringen und den Grieß einrühren","Eigelbe unter den lauwarmen Grießbrei rühren","Mehl und die in etwas Zucker verflüssigte Hefe unterrühren","das geschlagene Eiweiß und die Rosinen unterheben","mit einem Esslöffel kleine Teighäufchen abstechen, ins heiße Fett abstreifen und goldbraun ausbacken","die fertigen Futtjes mit einer Schöpfkelle herausnehmen und noch heiß in Zucker wälzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Futtjes","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gemüsedingens mit Rauke (parve)","name":"Gemüsedingens mit Rauke (parve)","ingredients":["1 kleine Zwiebel","2 Frühlingszwiebeln","1 rote Paprika","2 kleine Tomaten","2 Mazzen","1 Ei","1 Bund Rauke","Salz und Pfeffer","Öl zum Braten"],"steps":["Mazzen zerkleinern und knapp mit Wasser bedecken – etwa eine halben Stunde einweichen. Später überschüssiges Wasser abgießen und Mazzen ausdrücken.","Während die Mazzen einweichen Zwiebeln, Paprika, Tomaten sehr klein schneiden und in der Pfanne anbraten.","Gemüsemasse, Ei und Mazzenmasse mischen und mit Salz und Pfeffer würzen.","Rauke waschen und grob zerrupfen oder zerschneiden. Unter die Masse heben.","Öl in der Pfanne erhitzen, die Hälfte der Masse hineingeben und kräftig anbraten bis sie sich als Ganzes vom Pfannenboden lösen lässt. Mit Hilfe eines Tellers oder Deckels wenden. Erneut etwas Öl in die Pfanne geben und die andere Seite auf niedrigster Stufe langsam fertig braten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsedingens_mit_Rauke_(parve)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebratene Puddingschnitten","name":"Gebratene Puddingschnitten","ingredients":["140 g Butter","200 g Mehl","120 g Zucker","1/4 l Milch","1 Prise Salz","1 Zimtstange","Zitronenschale","Orangenschale","4 Eier"],"steps":["Butter langsam im Topf zergehen lassen.","Mehl hinzugeben, aufwallen lassen und Zucker hinzugeben","In einem weiteren Topf: Milch, Salz, Zimtstange, Zitronen- und Orangenschale zum Kochen bringen und heiß unter die Mehlmischung geben","Eier trennen, Eiweiß kaltstellen","Topf von der Herdfläche nehmen und nach und nach die Eigelb zu der Masse rühren","Rechteckige Form (ca. 28 x 15 cm) etwas einfetten und Teig 2 cm hoch hineingeben","für mindestens 3 h, besser über Nacht kalt stellen","in Drei- oder Vierecke schneiden","in Mehl, Eiweiß und Semmelbrösel bzw. Paniermehl wenden","in der Pfanne goldbraun anbraten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebratene_Puddingschnitten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gegrillter grüner Spargel mit Tomaten-Salsa","name":"Gegrillter grüner Spargel mit Tomaten-Salsa","ingredients":["1 kg grüner Spargel","2 EL Olivenöl","Salz, Pfeffer","8 Tomaten","2 Frühlingszwiebeln","3 EL Balsamico-Essig","frische Kräuter (z.B. Petersilie, Schnittlauch, Basilikum, etc.)","Salz, Pfeffer"],"steps":["Für den gegrillten Spargel: Den Spargel waschen und im unteren Drittel schälen.","Die Spargelstangen auf das Grillgitter legen, das Gitter in das Blech stellen (sonst tropft die Würzmarinade nachher in den Backofen).","Die Stangen nun mit Olivenöl bestreichen, salzen und pfeffern.","Unter dem Grill des Backofens je nach Dicke der Stangen von beiden Seiten ca.","Für die Tomaten-Salsa: Die Tomaten waschen und würfeln.","Die Frühlingszwiebel in feine Ringe schneiden, die Kräuter hacken.","Den Balsamico-Essig mit Salz und Pfeffer verrühren.","Die Tomatenwürfeln, die Frühlingszwiebelringen und die gehackten Kräutern zugeben, gut vermischen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gegrillter_gr%C3%BCner_Spargel_mit_Tomaten-Salsa","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebratene Nudeln (chinesische Art)","name":"Gebratene Nudeln (chinesische Art)","ingredients":["400 g Chinesische Eiernudeln","Pflanzenöl","1 Karotte","4-5 Frühlingszwiebeln","1 Handvoll Mungobohnensprossen","China-Gewürz oder Sojasoße"],"steps":["Nudeln in 1 1/2 l kochendes, gesalzenes Wasser geben und auf kleiner Stufe 3-5 Min. köcheln lassen","Karotten in Streifen schneiden, Frühlingszwiebeln in kleine Ringe","In einem Wok das Fett erhitzen und das Gemüse darin kurz dünsten","Nudeln dazugeben und unter ständigem Rühren (bei Gas besser den ganzen Wok schütteln und nur gelegentlich rühren) kurz anbraten","Schließlich mit China-Gewürz oder Sojasoße abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebratene_Nudeln_(chinesische_Art)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gedämpfter Reis","name":"Gedämpfter Reis","ingredients":["Basmatireis, pro Person ca. 1 Tasse","Salz","einige Kartoffeln oder etwas dünnes Fladenbrot für den Boden (optional)","Butter","Safran zur Dekoration"],"steps":["Den Reis gründlich waschen.","Einen großen Topf etwa zu einem Drittel mit Wasser füllen, etwas Salz hinzugeben und zum Kochen bringen.","4 Minuten offen kochen, herausnehmen und mit kaltem Wasser abschrecken.","Derweil den offenen Topf zurück auf den Herd stellen, damit die Restfeuchte verdampft, dann den Boden mit Butter ausstreichen.","Nach Belieben den Boden mit dünnen Kartoffelscheiben oder dünn geschnittenem Fladenbrot auslegen.","Den Reis darauf in einem Kegel anhäufen, rundum festdrücken und mit einem Kochlöffelstiel o.","mehrere senkrechte Löcher durch den Reiskegel bis auf den Topfboden stechen.","Einige Butterflocken über den Kegel verteilen.","Den Topfdeckel mit einem Küchentuch umwickeln und fest auf den Topf setzen.","Den Reis bei sehr niedriger Hitze etwa 35-40 Minuten dämpfen.","Kurz vor Zubereitungsende einige Safranfäden in einem Mörser oder mit einem Löffel zerdrücken und in einer kleinen Menge Wasser auflösen.","Etwas Reis aus dem Topf entnehmen und mit der Safranlösung mischen.","Den restlichen Reis aus dem Topf auf einer Platte anrichten und mit dem Safranreis garnieren.","Den knusprigen Boden aus Reis, Kartoffeln oder Brot separat auf einem Teller servieren.","Gedämpfter Reis Gedämpfter Reis"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ged%C3%A4mpfter_Reis","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gebratene Fische","name":"Gebratene Fische","ingredients":["4 Fische (je ca. 200 g) oder 4 Fischfilets","2 EL Mehl","2-3 EL Butter oder Fett","Salz oder Streuwürze","Pfeffer","1 Zitrone"],"steps":["Die Fische oder Fischfilets mit wenig Zitronensaft beträufeln, mit Salz (oder Streuwürze) und Pfeffer würzen.","Mehl in einen Teller geben, Fische/Filets darin wenden.","Butter oder Fett in einer genügend großen Bratpfanne erhitzen, Fische zugeben und bei mittlerer Hitze beidseitig braten.","Mit Zitronenscheiben oder -schnitzen garniert servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gebratene_Fische","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gefüllte Paprika","name":"Gefüllte Paprika","ingredients":["1 Zwiebel","75g roher Schinken","4 Eßlöffel Öl","250g Hackfleisch","4 Paprikaschoten","etwas Salz,Pfeffer"],"steps":["Die Paprika waschen, den Deckel abschneiden und aushöhlen.","Den rohen Schinken in feine Streifen schneiden.","Die Zwiebel in Würfel schneiden.","Öl in eine Pfanne geben und Hackfleisch, Zwiebelwürfel und Schinkenstreifen anbraten. Mit Salz und Pfeffer würzen.","Alles in die Paprikas füllen.","Im Schnellkochtopf mit zwei Tassen Wasser für 12 Minuten garen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gef%C3%BCllte_Paprika","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Essen_-Gef%C3%BCllte_Paprika_mit_Hackfleisch-_2019_by-RaBoe_004.jpg/960px-Essen_-Gef%C3%BCllte_Paprika_mit_Hackfleisch-_2019_by-RaBoe_004.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"© Ra Boe / Wikipedia","licence":"CC BY-SA 3.0 de"},{"title":"de:Kochbuch/ Geschmorter Wirsing in Sauerrahm","name":"Geschmorter Wirsing in Sauerrahm","ingredients":["1 Wirsing","2 Möhren","2 Zwiebeln","50 g Butter","2 Teel. Majoran, getr.","2 Teel. Paprikapulver, edelsüß","200 g Schmand","Pfeffer","Salz","200 g Sahne"],"steps":["Zuerst den Wirsing putzen und achteln.","Die Möhren schälen und in schmale Scheiben schneiden.","Die Zwiebel schälen und in feine Streifen schneiden.","Die Zwiebeln und die Möhren in einem flachen Topf kurz mit Butter anschwitzen.","Den Topf von der Kochstelle nehmen und 100 ml Wasser angießen und den Schmand unterrühren.","Wirsing in den Topf setzen, kräftig mit Salz und Pfeffer würzen.","Das Ganze 10-15 Minuten bei kleiner Hitze dünsten.","Den Wirsing aus dem Topf nehmen.","Die Sahne und das Paprikapulver unter die Sauce rühren, den Majoran hinzugeben.","Nochmals mit Salz und Pfeffer würzen.","Wirsing auf dem Teller anrichten und die Sauce darüber geben.","Als Beilage eignen sich z.B.","Röstkartoffeln oder Kartoffelpüree.","Erfasst von: Mingi, am 26.02.2006 Geschmorter Wirsing in Sauerahm Geschmorter Wirsing in Sauerahm"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Geschmorter_Wirsing_in_Sauerrahm","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Geräucherte Lachspakete mit Reissalat","name":"Geräucherte Lachspakete mit Reissalat","ingredients":["175 g Wildreis - Basmati-Mischung","350 g geräucherter Lachs","Salatgurke, fein gewürfelt","225 g Fetakäse","8 Kirschtomaten, geviertelt","2 EL Majonnaise","2 TL Limonensaft","1 EL frischer Kerbel, gehackt","Salz und frisch gemahlener schwarzer Pfeffer","Garnitur: Limonenscheiben und frischer Kerbel"],"steps":["Kochen Sie den Reis laut Anweisung. Gießen Sie ihn ab, schütteln ihn in eine Schüssel und lassen ihn abkühlen.","Legen Sie vier Auflaufförmchen mit Klarsichtfolie aus und dann jede mit zwei Scheiben Lachs. Heben Sie den restlichen Lachs für die Hülle der Pakete auf.","Geben Sie Gurke, Feta und Tomaten zum Reis und rühren Mayonnaise, Limonensaft und Kerbel ein. Mischen Sie nach Belieben mit Salz und Pfeffer.","Geben Sie die Reismischung in die Auflaufförmchen. Legen Sie den restlichen Lachs obenauf und falten dann überstehende Lachsstücke so ein, dass die Reismischung völlig umhüllt ist.","Kühlen Sie die Pakete 30-60 Minuten im Kühlschrank und stürzen dann die Pakete mit Hilfe der Klarsichtfolie auf einen Teller. Ziehen Sie die Folie vorsichtig ab, garnieren dann jedes Paket mit Limonenscheiben und einem Zweig frischen Kerbel und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ger%C3%A4ucherte_Lachspakete_mit_Reissalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gemüsecurry","name":"Gemüsecurry","steps":["Gemüse in mundgerechte Stücke schneiden, Gemüse mit längerer Garzeit in Salzwasser oder der Gemüsebrühe bis zu 5 min kochen.","Zwiebeln fein hacken und in Öl dünsten, Currypulver darin anschwitzen und mit Gemüsebrühe und passierten Tomaten ablöschen.","Abhängig von der jeweiligen Garzeit vorbereitetes Gemüse - zuerst Kartoffeln und Kürbis, dann Blumenkohl und Möhren und zuletzt Bohnen - zugeben und bei mittlerer Hitze insgesamt ca. 10 min garen.","Joghurt zugeben und einige Minuten erhitzen aber nicht mehr aufkochen lassen.","Mit Salz und Pfeffer abschmecken und mit gegartem Reis servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsecurry","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Gem%C3%BCsecurry_mit_Ananas_und_Kokosmilch_%288119845039%29.jpg/960px-Gem%C3%BCsecurry_mit_Ananas_und_Kokosmilch_%288119845039%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katrin Gilger","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Gemüsecurry II","name":"Gemüsecurry II","steps":["Gemüse in mundgerechte Würfel schneiden. Kartoffeln in Wasser oder der Gemüsebrühe ca. 5 min vorgaren.","In Streifen geschnittene Zwiebel in Öl andünsten, Currypaste zugeben und unter Rühren zwei Minuten erhitzen.","Gemüse zugeben und anschwitzen, mit Gemüsebrühe ablöschen und ca. 10 Minuten garen lassen.","Kokosmilch zugeben und nochmal etwas einkochen lassen. Bei Bedarf mit Salz und Pfeffer abschmecken.","Mit gegartem Reis servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsecurry_II","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gelbe Currypaste","name":"Gelbe Currypaste","ingredients":["4 frische grüne Chilischoten, entkernt","2 Schalotten oder kleine Zwiebeln","1 kleine Knoblauchzehe","1/2 Zweig Zitronengras","2 Zweige frischer Koriander","1 TL Zitronensaft","1 EL geriebener Galgant (Thai-Ingwer)","1/2 TL Koriander, gemahlen","1/2 TL Kreuzkümmel, gemahlen","1/2 TL Kurkuma, gemahlen","Pfeffer"],"steps":["Chili, Zwiebeln, Knoblauch und Zitronengras grob zerkleinern, Korianderblätter hacken, alles zusammen mit geriebenem Galgant und Zitronensaft im Mixer oder mit dem Pürrierstab zu einer Paste verarbeiten.","Gewürze zugeben mit Pfeffer aus der Mühle zusätzlich schärfen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gelbe_Currypaste","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gemüsepfanne","name":"Gemüsepfanne","ingredients":["1 Blumenkohl","1 Zwiebel","1 Porree","weiteres Gemüse nach Belieben (z. B. Kohlrabi, Sellerie, Tomaten, Möhren, ...)","frische Champignons","Thymian","etwas Petersilie und/oder Schnittlauch","Salz","Pfeffer","pflanzliches Öl"],"steps":["Das Gemüse und die Champignons zerkleinern (Blumenkohl in mundgerechte Röschen teilen, Porree in Scheiben schneiden, Zwiebel in kleine Streifen oder Würfel, Kohlrabi/Sellerie schälen und würfeln, Möhren in Scheiben) und in eine möglichst große, mit etwas Öl eingefettete Pfanne geben.","Danach das Gemüse knackig braten (etwa 15 bis 20 Minuten, häufig wenden), mit etwas Öl begießen und mit Pfeffer, Salz und reichlich Thymian abschmecken.","Zum Schluss Petersilie/Schnittlauch hinzugeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsepfanne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gemüsebrühe","name":"Gemüsebrühe","ingredients":["2–3 Esslöffel Pflanzenöl oder Butterschmalz","1-2 Zwiebeln","3–4 große Möhren","1/4 Knollensellerie","1 Stange Lauch","einige Stängel glatte Petersilie","1–2 Blatt Lorbeer","1–2 Gewürznelken","einige Pfefferkörner","einige Pimentkörner","Salz","Petersilienwurzel oder Pastinake","Kohlrabi","Wirsing oder Spitzkohl","Blumenkohl","Champignons oder Trockenpilze","Tomaten","Knoblauch"],"steps":["Die Zwiebel ungeschält quer durchschneiden und mit den Schnittflächen nach unten in einem großen Topf trocken stark anrösten.","Die übrigen Gemüse und Kräuter putzen und schälen, Reste aufbewahren, soweit sie nicht faulig oder trocken sind","Das Fett in den Topf geben und die Gemüse- und Kräuterreste (Schalen, Enden, Stiele) braten, bis sie sich deutlich bräunlich verfärben","Soviel Wasser zugeben, dass alles gerade bedeckt ist","Gewürze, aber noch kein Salz zugeben","Etwa eine Stunde leicht kochen lassen, bei Bedarf etwas Wasser nachgießen","Salzen","Durch ein feines Sieb gießen","Das grob zerkleinerte Gemüse in die Brühe geben","Bei Bedarf mit Wasser auffüllen, bis alles bedeckt ist","Eine halbe bis eine Stunde sanft kochen lassen","Noch einmal durch ein Sieb gießen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsebr%C3%BChe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Germknödel","name":"Germknödel","ingredients":["10 g frische Hefe","180 ml Milch (lauwarm)","40 g Zucker","500g Mehl","2 Eier (lauwarm)","100 Butter","1 Prise Salz","Marmelade"],"steps":["Hefe zerbröckeln und mit 4-5 EL lauwarmer Milch sowie 1 Tl Zucker mischen","Mehl in eine Schüssel geben und eine Mulde in die Mitte drücken.","Hefemischung in die Mulde geben und etwas Mehl unterrühren","Schüssel abdecken und ca.15 Minuten an einem warmen Ort gehen lassen.","Das Mehl mit dem Vorteig dem Salz den Eiern und dem Salz mischen.","Butter und Milch unterkneten bis ein glatter Teig entsteht. (Er sollte sich leicht vom Rand lösen lassen).","Teig zu einer Rolle formen und in 8 große Scheiben schneiden.","In die Mitte jeder Scheibe einen Esslöffel Marmelade geben, verschließen und Knödel formen","Achtung! Der Knödel muss an der Nahtstelle richtig verschlossen sein.","Die Knödel mit der Nahtstelle nach unten auf ein bemehlte Fläche legen.","Den Teig nochmals ca. 30 Minuten an einem warmen Ort gehen lassen.","In einem breiten Topf Salzwasser zu kochen bringen und die Knödel für 5 Minuten bei geschlossenem Deckel kochen.","Die Knödel wenden und bei offenem Deckel nochmals 5 kochen lassen.","Heraus nehmen und servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Germkn%C3%B6del","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Germkn%C3%B6del_Berggasthof_Lusen.jpg/960px-Germkn%C3%B6del_Berggasthof_Lusen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Gefüllte Zucchini","name":"Gefüllte Zucchini","steps":["Zucchini waschen, halbieren und leicht aushöhlen","Hack mit den Gewürzen mischen und in die Höhlungen füllen","Paprika, Tomaten, Zwiebel und Knoblauch in eine ofenfeste Form geben, eventuell etwas Brühe oder Weißwein zugeben und pikant würzen","Die Zucchinihälften hineinsetzen und im Ofen bei 180° etwa 30 - 40 Minuten backen, bis sie weich sind und die Füllung knusprig braun","Nach Belieben kurz vor dem Garende etwas Sahne dazugeben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gef%C3%BCllte_Zucchini","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Gef%C3%BCllte_Zucchini_2.jpg/960px-Gef%C3%BCllte_Zucchini_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Gemüsesuppe mit Süßkartoffel und Huhn","name":"Gemüsesuppe mit Süßkartoffel und Huhn","ingredients":["5 Hühnerflügel oder -schenkel","ein Bund Suppengrün","3 Mohrrüben","1 große Süßkartoffel","3 kleine Äpfel oder etwas Apfelmus oder Apfelsaft","150 g Frischkäse (nicht Frischkäsezubereitung)","200 g frische Schlagsahne","1 Eßlöffel gehackter Dill","Rapsöl oder Butterschmalz","2-3 Teelöffel Traubenzucker"],"steps":["Zwei Liter Wasser mit 3 gehäuften Teelöffel Gemüsebrühe zum Kochen bringen, das Geflügel hinzugeben.","Porree sehr klein schneiden und sanft in Fett andünsten, zum Schluß mit einem halben Löffel Traubenzucker bestäuben und noch etwa 1 Minute weiterbraten.","Zwei Eßlöffel entnehmen und zur Seite stellen.","Die restlichen Porreestücke in die Brühe geben, dort bei geringer Hitze mit Deckel köcheln lassen.","Sellerie und Mohrrüben sehr klein schneiden, ebenso anbraten und mit 2 Teelöffel Traubenzucker kandieren 4 Eßlöffel zur Seite, den Rest ebenfalls in die Brühe geben.","Nach etwa 20 Minuten Kochzeit das Geflügel herausnehmen und abkühlen lassen.","Die Haut wird entfernt, sehr klein geschnitten und wieder zur Suppe gegeben.","Das Fleisch auslösen und separat beiseite stellen.","Süßkartoffel wird nicht angebraten, die Hälfte zum anderen Gemüse zur Seite, der Rest in die Brühe.","Die kleingeschnittenen Äpfel noch einige Minuten mitkochen lassen Die Suppe mit dem Pürierstab zerkleinern und durch ein feines Sieb passieren, dann Frischkäse und Sahne einrühren und mit dem Schneebesen fein verteilen.","Wenn der Frischkäse komplett aufgelöst ist, das restliche Gemüse zugeben und etwa 10 Minuten kochen lassen.","Die Hitze abschalten und nun Huhn, gehackte Petersilie vom Suppengrün und Dill unterrühren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gem%C3%BCsesuppe_mit_S%C3%BC%C3%9Fkartoffel_und_Huhn","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gorgonzolasoße","name":"Gorgonzolasoße","ingredients":["200g Gorgonzola","400ml Sahne","Salz & Pfeffer"],"steps":["200g Sahne (im Topf) zum Kochen bringen und kleingewürfelten Gorgonzola hinzufügen.","Unter ständigem Rühren aufkochen und nach und nach den Rest der Sahne beimischen, bis die Soße cremiger wird und der Gorgonzola geschmolzen ist.","Nach Belieben mit Pfeffer und Salz würzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gorgonzolaso%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gnocchi in Tomaten-Sugo","name":"Gnocchi in Tomaten-Sugo","ingredients":["500 g Kartoffeln (mehlig kochende)","150 g Mehl","Salz","Weißer Pfeffer","750 g Tomaten","1 mittelgroße Zwiebel","1 Knoblauchzehe","4 EL Olivenöl","1/2 Bund frischer Oregano","Salz, Pfeffer"],"steps":["Kartoffeln waschen und ungeschält ca. 20 Minuten kochen.","Tomaten mit heißem Wasser überbrühen, häuten und das Fruchtfleisch würfeln.","Zwiebel und Knoblauch schälen und in feine Würfel schneiden.","Zwiebeln und Knoblauch im heißen Öl glasig dünsten. Tomaten hinzufügen und ca. 15 Minuten köcheln lassen.","Kartoffeln kalt abschrecken und schälen.","Noch heiß durch eine Kartoffelpresse drücken. Nun etwas abkühlen lassen.","Mehl nach und nach unter die Kartoffeln kneten. Mit Salz und Pfeffer würzen.","Kartoffelteig auf bemehlter Arbeitsfläche zu einer Rolle formen, in ca. 1-2 cm dicke Stücke schneiden und mit einer Gabel eindrücken, so dass Rillen entstehen.","Gnocchi portionsweise in reichlich siedendem Salzwasser 3-5 Minuten garen. Die Gnocchi sind gar, wenn sie an die Oberfläche steigen. Gut abtropfen lassen.","Oregano waschen, trockenschütteln und hacken. Oregano unter den Tomaten-Sugo heben. Den Sugo mit Salz und Pfeffer würzig abschmecken.","Gnocchi und Tomaten-Sugo gemeinsam anrichten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gnocchi_in_Tomaten-Sugo","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gratinierte Schollenfilets","name":"Gratinierte Schollenfilets","ingredients":["1 EL Mehl","30 gr Kräuterbutter","400 ml warme Milch","1 Lorbeerblatt","1 rote Paprika","8 Schollenfilets je 60 gr","Gewürze: Salz, Pfeffer, frisches Muskat"],"steps":["Den Backofen auf 225 Grad vorheizen.","Mehl in heißer Kräuterbutter anschwitzen und die Milch langsam hinzufügen. Das Lorbeerblatt hinzugeben und alles 5 min. köcheln lassen.","Die Paprika in feine Streifen schneiden und unter die Soße mischen.","Die Schollenfilets mit der Kräuterbutter bestreichen, salzen und pfeffern. Die Soße mit Muskat abschmecken.","Schollenfilets in eine gefettete Form geben, mit der Soße übergießen und im Backofen 10 min. gratinieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gratinierte_Schollenfilets","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Graved Lachs","name":"Graved Lachs","ingredients":["1 Lachsfilet mit Haut à 2 kg","1 Bund frischer Dill","1 Zitrone","50 g Zucker","10 Wacholderbeeren","10 Koriandersamen","10 Schwarze Pfefferkörner","150 g feines Salz"],"steps":["Salz und Zucker vermengen.","Einige Zesten von der Zitrone reißen.","Wacholderbeeren, Pfefferkörner und Koriandersamen stoßen.","Gewürze mit Salz-Zucker-Mischung vermengen.","Dill zur Marinade geben.","Die Hälfte der Marinade auf eine Schale geben, Lachs darauflegen und andere Hälfte daraufgeben.","Das Filet zugedeckt im Kühlschrank mindestens 3 Tage lagern. Dabei täglich wenden.","Ab dem 3. Tag kann der Lachs in dünne Tranchen geschnitten werden.","Der Lachs schmeckt auf Brot oder als Beilage verfeinert mit einer Dill-Senf-Soße."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Graved_Lachs","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Griechischer Salat","name":"Griechischer Salat","ingredients":["Gurken","Tomaten","Zwiebeln","Oliven","Schafskäse (Feta)","Olivenöl","Essig","Salz","Pfeffer"],"steps":["Gurken waschen und klein schneiden","Tomaten waschen und klein schneiden","Zwiebeln schälen und in Ringe schneiden","Alles in eine Schale geben, dazu die Oliven und den zerkleinerten Schafskäse.","Mit Olivenöl, Essig, Salz und Pfeffer servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Griechischer_Salat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Griechischer_Salat_2023.jpg/960px-Griechischer_Salat_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Wittwer","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Gluten Mozzarella","name":"Gluten Mozzarella","ingredients":["Gluten","Salz","Gewürze","z.B. Vegane Käsesauce","optional:","Sojasauce"],"steps":["Um Gluten zu einer Art Mozzarella zu verarbeiten einfach das Gluten trocken mit den Gewürzen und Salz mischen.","Achtung: Gluten ist trocken einfach zu mischen aber nach dem Anfeuchten kaum noch zu mischen.","Wasser mit Sojasauce oder anderen Flüssigkeiten mischen.","Gluten mit Wasser anrühren.","Teig kneten bis das Gluten gut verklumpt ist.","Den Teig etwas ruhen lassen.","Vor dem Kochen den Teig als Ball, Kügelchen oder Scheiben formen.","In Wasser kurz zum Kochen bringen und bei geeigneter Konsistenz entnehmen und in Salzlake einlegen.","Der Kochvorgang sollte wesentlich kürzer als bei Seitan sein, um die beabsichtigte Konsistenz zu erhalten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gluten_Mozzarella","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grieß-Omelette","name":"Grieß-Omelette","ingredients":["3 Eier","3 gehäufte EL Grünkerngrieß","1 EL Kreuzkümmel u. schwarze Zwiebelsamen","etwas Cayennepfeffer","2 EL Palmkernfett oder Butterschmalz"],"steps":["Kreuzkümmel/Zwiebelsamen ein paar Sekunden im Fett rösten.","Grieß hinzufügen, bei mittlerer Hitze 1-2 Minuten rösten.","Eier und Cayennepfeffer verquirlen.","Hitze erhöhen, Grieß mit Eiern übergießen.","Braten, bis die Oberfläche der Omelette fast gestockt ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Grie%C3%9F-Omelette","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Geschnetzeltes oder Pfannengyros","name":"Geschnetzeltes oder Pfannengyros","ingredients":["Glutenmehl (siehe auch: Seitan)","Sojasauce","Rapsöl oder Olivenöl.","Gewürze: z.B. Chilies, Pfeffer, Salz, Gyrosgewürz","optional: Oregano, Basilikum, Rosmarin, Thymian, Bohnenkraut, Kreuzkümmel","für Gyros: Knoblauch"],"steps":["Glutenmehl mit den Gewürzen mischen.","Wasser, Sojasauce und Öl mischen. Für Gyros gepressten Knoblauch in das Wasser mischen.","Mehl und Wasser zu Glutenteig mischen.","Entweder den Teig kurz anbraten und dann in Streifen schneiden und fertig braten oder gleich in Streifen schneiden und anbraten. Kurzes Anbraten hat den Vorteil, daß der Teig weniger klebrig ist und die Streifen nicht wieder aneinander kleben. Der Teig läßt sich leicht in Stücke schneiden, die man dann quer zu Streifen schneiden kann.","Streifen in der Pfanne nochmal nach Geschmack nachwürzen. Für Gyros kann man die ausgepressten Knoblauchreste in die Pfanne geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Geschnetzeltes_oder_Pfannengyros","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Glarner Pastete","name":"Glarner Pastete","ingredients":["150 g entsteinte Dörrpflaumen","2 EL Kirsch (Kirschbranntwein)","500 g Blätterteig,","Wasser","150 g geschälte, geriebene Mandeln","75 g Zucker","1/2 EL Zitronensaft"],"steps":["Pflaumenfüllung: 1/2 Lt.","Wasser aufkochen.","Das kochende Wasser über die Dörrpflaumen geben und ca.","1 Stunde einweichen lassen.","Anschließend das Wasser weggießen und die gequollenen Pflaumen durch eine Passevite treiben.","1 EL Zucker und den Kirsch dazugeben.","Die Füllung über Nacht im Kühlschrank lagern.","Mandelfüllung: Mandeln, Zucker, den Zitronensaft sowie 1/2 dl Wasser zu einer cremigen Masse verrühren und ebenfalls über Nacht im Kühlschrank lagern.","Den Blätterteig halbieren und beide Hälften auswallen und mit Hilfe eines runden Kuchenbleches rundschneiden (ca.","26 cm Durchmesser).","Blätterteig auf Backpapier kühl stellen.","Erste Teigrondelle mit dem Papier auf die Rückseite eines rechteckigen Backblechs legen, die beiden Füllungen auf je eine Hälfte verteilen, ringsum einen 2 cm breiten Rand frei lassen, diesen mit Wasser bestreichen.","In die zweite Teigrondelle für den Deckel strahlenförmig acht 3 cm lange Einschnitte anbringen, exakt über die Füllungen legen, Rand andrücken.","Mit Löffelstiel Teigrand an acht Stellen 2 cm weit zur Mitte ziehen (nicht einschneiden), dabei den Teig mit dem Fingern etwas festhalten, so dass die für dieses Gebäck typische festonartige Verzierung entsteht.","Die Pastete während 35 - 45 Minuten auf der zweituntersten Rille im auf 200° C vorgeheizten Backofen backen.","(Während des Backens darf der Backofen auf keinen Fall geöffnet werden!) Nach dem Auskühlen Pastete mit Puderzucker bestreuen.","---- Stammt von Wikipedia, Hauptautor war Choel, Rechtschreibkorrektur durch BBC89."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Glarner_Pastete","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gorgonzolasoße für Anfänger","name":"Gorgonzolasoße für Anfänger","steps":["Die Hälfte der Sahne in den Topf schütten, mit dem Topfdeckel abdecken und bei hoher Herd-Temperatur zum Kochen bringen.","Die restliche Sahne offen und griffbereit neben den Herd stellen.","Während man darauf wartet, dass die Sahne anfängt zu kochen, den Gorgonzola auf das Brett legen und mit dem Messer in kleine Stücke schneiden. Die Stücke sollten ca. 1 bis 2 cm breit und lang sein, so genau kommt es aber nicht auf die Größe an. Stücke schmelzen nachher einfach schneller als ein großer Käseklumpen und lassen sich besser mit der Sahne verrühren.","Wenn die Sahne köchelt, die Gorgonzolastücke zur Sahne in den Topf geben und mit dem Kochlöffel umrühren. Unter ständigem Rühren beides wieder zum Kochen kommen lassen, so dass der Käse schmilzt und sich allmählich mit der Sahne verbindet.","Achtung: Beim Rühren darauf achten, dass man mit dem Kochlöffel auch kräftig am Topfboden entlangfährt, damit die Soße dort nicht ansetzt oder der Käse dort kleben bleibt!","Wenn der Käse anfängt zu schmelzen, unter Rühren schlückchenweise den Rest der Sahne beimischen und solange weiterrühren, bis die Soße cremig ist und der Gorgonzola vollständig geschmolzen ist. Die Soße sollte dabei immer weiterköcheln, deshalb nicht zuviel kalte Sahne in einem Schluck hinzufügen, da dann die Soße ersteinmal aus dem Kochen herauskommt.","Mit Salz und Pfeffer abschmecken: Die Soße zunächst probieren und feststellen, ob überhaupt noch Salz oder Pfeffer fehlen. Je nach Ergebnis etwas von den Gewürzen hinzufügen und die Soße umrühren. Dann erneut abschmecken und evt. nochmals nachwürzen.","Achtung: Immer vorsichtig mit den Mengen umgehen, da man ein Zuviel an Gewürzen nicht wieder aus der Soße entfernen kann! Lieber mehrmals abschmecken und nach und nach mehr Gewürz dazugeben.","Die fertige Soße über die gekochten Nudeln geben und servieren.","Die Herdplatte ausschalten! Und den leeren Topf evt. zum Einweichen mit Wasser füllen. Dann lässt er sich nachher ohne viel Schrubben besser abwaschen, sofern man keine reinigungsstarke Spülmaschine hat."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gorgonzolaso%C3%9Fe_f%C3%BCr_Anf%C3%A4nger","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gewürzmuffins","name":"Gewürzmuffins","ingredients":["125 g Gewürzspekulatius","125 g Zucker","125 g Mehl","100 g gemahlene Mandeln","50 g Maisstärke","2 TL Backpulver","1 TL Lebkuchengewürzmischung","abgeriebene Schale einer unbehandelten Orange","Prise Salz","125 g Margarine oder weiche Butter","100 ml Milch","3 Eier","Papierförmchen"],"steps":["Spekulatius in einer Rührschüssel zerbröseln, z. B. mit einem Stößel.","Zucker, Mehl, Mandeln, Stärke, Backpulver, Lebkuchengewürz, Orangenschale, Salz zu den Keksbröseln geben und gut verrühren.","Margarine, Milch und Eier über die Mischung geben und alles mit einem Handrührgerät zu einem glatten Teig verarbeiten.","Muffinblech mit Papierförmchen auslegen oder Papierförmchen doppellagig auf ein Blech stellen. Teig darin verteilen, dabei die Formen nicht zu hoch füllen.","Backen im vorgeheizten Ofen bei 180 °C für etwa 20 Minuten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gew%C3%BCrzmuffins","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Glögg","name":"Glögg","ingredients":["1 dl Vodka","20 Gewürznelken","5 Zimtstangen","1 Teelöffel gestoßener Kardamom","1-2 Scheiben Ingwer","1 Orangenschale","1 l Rotwein","1 dl gelber Zucker","1 Pkg. Vanillezucker","Rosinen","Geschälte Mandeln"],"steps":["Die Schale von einer mittelgroßen Orange schneiden.","Zimtstangen in kleine Stücke brechen.","Kardamom im Mörser zerstoßen oder mit dem Wiegemesser zerkleinern.","Orangenschale, Zimt, Kardamom, Gewürznelken, Ingwer in ein verschließbares Gefäß (z.B. Einsiedeglas) geben und Vodka hinzufügen.","Mischung 24 bis 48 Stunden verschlossen ziehen lassen.","Gewürzextrakt durch ein Sieb in einen Topf gießen, Rotwein, Zucker und Vanillezucker hinzufügen und erwärmen (nicht über ca. 75 Grad, da sonst der Alkohol verdampft -- Trinktemperatur reicht völlig).","Umrühren bis der Zucker gelöst ist, eventuell nachzuckern.","In Tassen abfüllen und mit Mandeln und Rosinen servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gl%C3%B6gg","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gnocchi mit Lauch und Schinken","name":"Gnocchi mit Lauch und Schinken","steps":["Die Gnocchi nach Packungsanweisung zubereiten, dann abschütten und kalt abschrecken.","Die Gnocchi mit Lauch und Schinken mischen, mit Salz und Pfeffer würzen. In eine große oder 3-4 kleine gebutterte Gratinformen füllen. Ofen auf 200° C vorheizen.","Die Butter in einem Topf erhitzen, Mehl einrühren. Nach und nach die Brühe und dann die Sahne dazugießen, bis eine sämige Soße entsteht. Mit Salz Pfeffer, Muskat und Zitronensaft kräftig würzen. Die Soße über die Gnocchimischung in die Gratinform gießen. Mit dem Käse bestreuen. Gnocchi-Gratin im Ofen ca. 25 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gnocchi_mit_Lauch_und_Schinken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ghormeh Sabzi","name":"Ghormeh Sabzi","ingredients":["800g mit Fett durchwachsenes Rind- oder Lammfleisch (z.B. Tafelspitz)","2 Zwiebeln","1 Teelöffel Öl","1 Bund Petersilie","1 Bund Spinat","1-2 Konservendosen Ghormeh-Sabzi-Kräuter (etwa 400g)","200g rote Bohnen","8 getrocknete Limetten","1 Teelöffel Kurkuma","Salz","Pfeffer","800g Reis","Safran, Zucker (optional)"],"steps":["Rote Bohnen für eine Stunde kochen","Zwiebeln zerkleinern","Unnötiges Fett vom Fleisch entfernen, in kleinere Stücke schneiden","Ein wenig Öl in einen großen Topf mit Deckel geben","Zwiebeln im Topf dünsten","Nach 1-2 min Fleisch zu Zwiebeln geben und anbraten","Nach weiteren 2 Minuten Hitze auf niedrigstes Level reduzieren. Nun tritt Saft aus dem Fleisch aus, der wichtig für den Geschmack des Eintopfes ist","Petersilie und Spinat fein hacken und hinzufügen.","Etwa 0.5l heißes Wasser hinzufügen, bis die Konsistenz richtig ist (nicht zu flüssig)","Rote Bohnen hinzufügen","30min-2h kochen, je länger, desto besser","Getrocknete Limetten 15 min in heißes Wasser geben und kleine Löcher in sie stechen","Limetten, Kurkuma, Pfeffer und Salz hinzufügen","Für optimalen Geschmack abkühlen lassen und im Kühlschrank aufbewahren. Am nächsten und übernächsten Tag ist der Geschmack am besten.","Ghormeh Sabzi wird mit Reis serviert, wobei der Eintopf in einer eigenen Schüssel gereicht wird","Der Reis ist typischerweise Safran-Reis: In einem Mörser Safranfäden mit Zucker fein zermahlen, etwas heißes Wasser hinzugeben. In einer Schale mit einem Teil vom Reis vermischen und diesen auf dem restlichen Reis servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ghormeh_Sabzi","country":"Iran","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gomu Gomu no Mi (japanisch: ゴムゴムの実, ~) Torte","name":"Gomu Gomu no Mi (japanisch: ゴムゴムの実, ~) Torte","ingredients":["900g Marshmallows","50g Butter/Margarine","200g Puderzucker","4 Tuben Lebensmittelfarbe","250g Waldbeeren","200ml Schlagsahne","300g Zucker","1 Vanilleschote","6 Ei(er)","350 g Zucker","200 g Speisestärke","500 g Mehl","100 g Backkakao","1 Pck. Backpulver","200 ml Sahne","1 Prise Salz"],"steps":["Fondant Die Marshmallows über einem Wasserbad langsam schmelzen lassen und kontinuierlich mit einem Spachtel rühren.","Sobald die Masse geschmolzen ist, 100 g vom gesiebten Puderzucker langsam mit der Marshmallow Masse vermengen.","Der restliche Puderzucker kann anschließend nach und nach hinzugegeben werden.","Hierfür die Hände und den Spachtel einfetten.","Mit der Butter/Margarine.","Vorsicht mit den Händen, die Masse ist heiß.","Sobald es eine homogene Masse geworden ist, kann der Fondant eingefärbt werden.","Vor Gebrauch des Fondants muss die Masse etwas erwärmt werden, durch die Wärme der Hände durch das Kneten.","Creme Die Beerenmischung in einen Topf geben und mit dem Zucker langsam erhitzen.","Sobald die Beeren und der Zucker zu einer Art Brei verflüssigt sind, diesen pürieren und dann durch einen feinen Sieb laufen lassen.","Somit werden die Kerne entfernt und es ist nur noch Beerenmus übrig.","Während das Beerenmus abkühlt, kann die Sahne geschlagen werden, unter die noch das freigeschabte Vanillearoma gerührt wird.","Das nun abgekühlte Beerenmus wird vorsichtig unter die Vanille-sahne gerührt und abschließend zum kühlen wieder in den Kühlschrank gestellt.","Teig Es werden erst Mehl, Backkakao, Salz, Zucker, Speisestäke und Backpulver vermengt.","Dann geben Sie nacheinander die Eier und zu guter Letzt die Sahne hinzu.","Lassen Sie es so lange von Ihrem Mixer mischen, bis ein homogener Teig daraus entsteht."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gomu_Gomu_no_Mi_(japanisch%3A_%E3%82%B4%E3%83%A0%E3%82%B4%E3%83%A0%E3%81%AE%E5%AE%9F%2C_~)_Torte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grüner Spargel in Schinken-Teig-Hülle","name":"Grüner Spargel in Schinken-Teig-Hülle","ingredients":["1000 g Frittierfett","500 g Grüner Spargel","250 g entspr. 20-24 Scheiben Kochschinken, hauchdünn geschnitten","150 g Joghurt","125 ml Weißwein","40 g Mehl","1 Ei","1/2 unbehandelte Zitrone","1 Kästchen Kresse","Salz, Pfeffer, Zucker","Petersilie zum Garnieren"],"steps":["Spargel waschen und die Enden großzügig abschneiden.","Die Stangen halbieren und in kochendem, leicht gesalzenem Wasser mit etwas Zucker ca. 8 Minuten garen. Danach abtropfen lassen.","Das Ei trennen. Eigelb, Wein, Mehl und 1 Prise Salz verrühren. Diesen Teig ca. 15 Minuten ausquellen lassen.","Die Zitrone waschen und die Schale abreiben. Die Zitrone auspressen. Die Kresse waschen und vom Beet schneiden. Kresse und Zitronenschale - bis auf einen kleinen Rest zum Verzieren - unter den Joghurt rühren. Mit Salz, Pfeffer, Zitronensaft und 1 Prise Zucker abschmecken. Mit dem Rest der Mischung aus Kresse und Zitronenschale verzieren.","Das Frittierfett erhitzen.","Das Eiweiß steif schlagen und unter den Ausbackteig heben.","Spargel mit Schinken umwickeln und in den Teig tauchen.","Abtropfen lassen und im Frittierfett portionsweise ca. 2 Minuten ausbacken. Gut abtropfen lassen.","Den Spargel zusammen mit dem Kresse-Joghurt servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCner_Spargel_in_Schinken-Teig-H%C3%BClle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grießbrei","name":"Grießbrei","ingredients":["125 Gramm Weichweizengrieß (knapp ein Viertelliter)","1 Liter Milch","1 Prise Salz","Eventuell 1 Päckchen Vanillezucker","100 Gramm Zucker, evt. teilweise durch Süßstoff ersetzt oder ganz weggelassen","30 Gramm Butter oder etwa 1 Esslöffel nussig schmeckendes kaltgepresstes Speiseöl (Haselnussöl, Walnussöl, Mohnöl, Rapsöl)","1 Eigelb","1 Eiweiß","nach Geschmack etwas geriebene Zitronenschale","gemahlenem Zimt"],"steps":["durch Einrühren von verquirltem Eigelb","durch Unterheben von steif geschlagenem Eiweiß"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Grie%C3%9Fbrei","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Grie%C3%9Fbrei_im_Topf.jpg/960px-Grie%C3%9Fbrei_im_Topf.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebastian Martin Dicke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Grießpudding","name":"Grießpudding","ingredients":["1 L Milch","100g Grieß","120g Zucker (wer mag oder muss, 60 bis 80g Zucker süßen ausreichend)","2 Ei(er)","200g Schlagsahne","2 EL Puddingpulver (je nach Geschmack Vanille oder Sahne)","150ml Mineralwasser"],"steps":["Ei(er) trennen, Eiweiß steif schlagen und in den Kühlschrank stellen.","Eigelb in eine größere Schüssel geben. Schlagsahne, Wasser, Zucker und Puddingpulver dazugeben. Alles schaumig rühren.","Die Milch zum Kochen bringen und dann die Schaummasse dazurühren.","Grieß einrieseln lassen und ständig rühren, bis es aufkocht. Den Topf vom Herd nehmen und den Eischnee zügig unterrühren.","Den Pudding in bereitgestellte (mit kaltem Wasser ausgespülte) Förmchen oder Gläser füllen und mit Klarsichtfolie abdecken (sonst bildet sich eine dünne Haut auf dem Pudding) und ab in den Kühlschrank!","Nach ca. 2-3 Stunden Pudding auf Teller stürzen und mit Rote Grütze servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Grie%C3%9Fpudding","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grießklößchen","name":"Grießklößchen","ingredients":["100 g Hartweizengrieß","1/4 Liter Milch","1/2 TL Salz","1 EL Butter","1-2 Eier","nach Geschmack etwas geriebene Zitronenschale oder Muskatnuss oder geriebener Parmesankäse"],"steps":["Zur Zubereitung wird die Milch mit etwas Salz und einem Esslöffel Butter aufgekocht, dann der Grieß mit den Gewürzen untergerührt bis er sich vom Topfboden löst und der Teig eine gleichmäßige Konsistenz hat.","Vom Feuer nehmen und ein bis zwei Eier unterrühren.","Ist die Masse etwas abgekühlt, werden mit zwei in Wasser getauchten Löffeln kleine Klöße geformt und in heiße, aber nicht kochende Brühe gegeben.","Wenn sie an die Oberfläche steigen, sind sie gar.","Grießklößchen können auch in Salzwasser gegart und anschließend mit Käse und Butter überbacken werden.","Grießklöße Grießklöße Grießklöße"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Grie%C3%9Fkl%C3%B6%C3%9Fchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Grie%C3%9Fkl%C3%B6%C3%9Fchen.jpg/960px-Grie%C3%9Fkl%C3%B6%C3%9Fchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:MarkusHagenlocher","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Grünkohlcurry mit Kokosmilch","name":"Grünkohlcurry mit Kokosmilch","ingredients":["1 kg Grünkohl","3 Zwiebeln","2 Möhren","3 EL Olivenöl","2 Knoblauchzehen","1 Prise Meersalz","1 EL Zitronensaft","1 EL Currypulver","100 ml Gemüsebrühe","400 g Kokosmilch","150 g Langkornreis"],"steps":["Grünkohl waschen, kleinschneiden und in der Gemüsebrühe kochen.","Den Reis nach Anleitung kochen.","Die Möhren in Streifen und Zwiebeln in Würfel schneiden.","Den Knoblauch fein hacken.","Wenn der Grünkohl zusammengesackt ist, Olivenöl, Kokosmilch, Zitronensaft, Salz, Currypulver und Knoblauch hinzugeben und einrühren.","Anschließend Zwiebeln und Möhren hinzugeben, einrühren und erhitzen.","Reis und Grünkohl auf einem flachen Teller servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCnkohlcurry_mit_Kokosmilch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grüne Bohnen","name":"Grüne Bohnen","steps":["2 Zwiebeln kleinschneiden.","Topfboden mit Öl bedecken, und Zwiebeln dort anbraten.","Mit den Bohnen und Tomaten löschen.","Etwas Salz, Petersilie, Pfeffer, Wasser und 1-2 nicht allzu kleingeschnittene Kartoffeln zugeben und 20-25 Minuten auf Mittlerer Hitze kochen lassen.","Ab und zu mal umrühren, ggf. Wasser hinzufügen.","Schmeckt wunderbar mit Joghurt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCne_Bohnen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Grune_Bohnen_Jar.JPG/960px-Grune_Bohnen_Jar.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Illustratedjc","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Guacamole","name":"Guacamole","ingredients":["2 reife Avocado","2 Tomaten","1 grüne (gelbe) Paprika","1-2 grüne Chili oder Pepperoni (je nach gewünschtem Schärfegrad)","½ Zwiebel (alternativ auch 1-2 Blatt Bärlauch)","½ TL gemahlene Korianderkörner (alternativ 1 EL fein gehacktes Koriandergrün)","Salz","Pfeffer","Wasser"],"steps":["Avocado halbieren und den Stein entfernen, mit einem Löffel das Fruchtfleisch herauslösen","eine halbe Paprika, eine Tomate, Chili und Zwiebel in grobe Stücke schneiden","Avocado, die halbe Paprika, Tomate, Chili und Zwiebel im Mixer (unter mehrfacher Zugabe von Wasser in kleinen Mengen) zu einer glatten, dickflüssigen Paste mixen.","Koriander zugeben und einrühren","mit Salz und Pfeffer abschmecken","die verbleibende Tomate und Paprikahälfte fein würfeln und unterheben","Guacamole vor dem Servieren einige Zeit (mindestens 3 Stunden) kühl gelagert durchziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Guacamole","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Guacamole_Zutaten.jpg/960px-Guacamole_Zutaten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"IgorCalzone1","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Grüne Bohnen-Tomaten-Basilikum-Gemüse","name":"Grüne Bohnen-Tomaten-Basilikum-Gemüse","steps":["Zwiebeln fein hacken, Äpfel in kleine Würfel und beides kurz in Butter anschwitzen.","Bohnen fein schnipseln, Tomaten in kleine Würfel und zugeben.","Das ganze mit Deckel 20-25 Minuten schmoren.","Mit Pfeffer Salz abschmecken.","Frischen gehackten Basilikum zugeben.","Grüne Bohnen-Tomaten-Basilikum-Gemüse Grüne Bohnen-Tomaten-Basilikum-Gemüse"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCne_Bohnen-Tomaten-Basilikum-Gem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gulasch","name":"Gulasch","ingredients":["1 kg Rindfleisch","1 kg Zwiebeln","1 kg rote spitze Paprika","1 kg Pizzatomaten aus der Dose","½ Tube Tomatenmark","1 Liter Fleischbrühe","1 Flasche trockener Rotwein","½ Knolle Sellerie","einige Möhren","ein großes Bund Petersilie","Schmalz oder neutrales Öl","ein Kanten Mischbrot"],"steps":["Die gehackten Zwiebeln werden im Fett angedünstet, dann kommt das Fleisch sowie die Gewürzmischung dazu.","Etwa 1/4 des Paprika, die Hälfte der Sellerie, 2 Möhren sowie die Petersilie werden extrem klein gewürfelt und beiseite gestellt.","Nach etwa 15 Min.","kommen Tomate, Tomatenmark, Paprika, das klein gewürfelte Brot und die Fleischbrühe dazu, das Ganze wird 2 Stunden bei kleiner Hitze geschmort.","Dabei muß regelmäßig umgerührt werden.","Nach einer Stunde kommen die grob geschnittenen Möhren, Sellerie und Rotwein dazu.","Wenn der Gulasch fertig ist, wird er vom Feuer genommen und die kleingehackten Zutaten werden untergerührt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gulasch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Gulasch%2C_Theenhausen.jpg/960px-Gulasch%2C_Theenhausen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Grüne Sauce","name":"Grüne Sauce","steps":["Kräuter waschen und die groben Stengel entfernen.","Kräuter auf einem Holzbrett mit einem Wiegemesser grob zerkleinern und dann im Mixer mit dem Joghurt zu einer kräftigen Sauce verarbeiten.","Diese Sauce in eine Schüssel geben, Sauerrahm, Essig, Senf, kleingehackte Eier dazugeben und vermischen.","Mit Salz und Pfeffer würzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCne_Sauce","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Eggs_with_Frankfurt_green_sauce%2C_Bad_Soden.jpg/960px-Eggs_with_Frankfurt_green_sauce%2C_Bad_Soden.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"de:Kochbuch/ Grissini","name":"Grissini","ingredients":["400 g Weizenmehl (Hartweizen, ersatzweise Typen 1050, 550 oder 405)","100 g Hartweizengrieß","1/2 Würfel frische Hefe oder ein Päckchen Trockenhefe","275 ml Wasser","1/2 TL Zucker","2 TL Salz","3 EL Olivenöl","grobes Meersalz","nach Geschmack noch Pfeffer, Thymian, Oregano, Rosmarin, Kümmel, Fenchelsamen oder andere Gewürze","Mehl und Grieß für die Arbeitsfläche"],"steps":["Mehl, Grieß und Zucker vermischen. Die zerbröselte Hefe in der Mitte mit etwas lauwarmem Wasser vermischen und alles zugedeckt einige Minuten stehen lassen.","Lauwarmes Wasser und Olivenöl hinzugeben, alles vermischen, Salz hinzufügen und etwa 10 Minuten kneten, bis der Teig glatt und elastisch ist. Nach Geschmack auch Pfeffer und Kräuter mit einarbeiten.","Den Teig mit Mehl bestäuben und abgedeckt an einem warmen Ort etwa eine halbe Stunde gehen lassen.","Den Teig kräftig durchkneten und in 2 Portionen teilen, beide möglichst rechteckig auf eine Länge von 40 Zentimeter und eine Dicke von etwa 8 Millimeter ausrollen.","Noch einmal abgedeckt eine halbe Stunde ruhen lassen.","Oberfläche mit Wasser oder einem Gemisch aus Wasser und Eiweiß einpinseln, mit leicht gemörsertem Meersalz, nach Geschmack auch anderen Gewürzen bestreuen. Mit wenig Mehl oder Grieß bestäuben und mit dem Nudelholz kurz über den Teig rollen.","Den Teig längs in etwa 8 Millimeter breite Streifen schneiden, die Streifen mit den Händen gewindeartig verdrehen.","Die Grissini auf einem Backblech bei 200 °C etwa 20 Minuten backen, bis sie leicht gebräunt sind. Anschließend bei ca. 50 °C auf einem Gitter im Ofen trocknen, bis alle Feuchtigkeit verflogen ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Grissini","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Filmaufnahmen_Radio_Bremen_-_Restaurant_Grissini%2C_Muenchen%2C_Oktober_2007.jpg/960px-Filmaufnahmen_Radio_Bremen_-_Restaurant_Grissini%2C_Muenchen%2C_Oktober_2007.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Götz A. Primke","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Grüner Hering gebraten","name":"Grüner Hering gebraten","ingredients":["4 frische (grüne) Heringe, ausgenommen und ohne Kopf und Flossen","3 Eier","80 gr. Mehl","etwas Pfeffer, frisch gemahlen oder gemörsert","etwas Salz","eine Prise Zucker","Olivenöl","Butter"],"steps":["Die Heringe werden küchenfertig zubereitet.","Die Innereien, der Kopf, die Flossen und die Schuppen werden für der Zubereitung entfernt, ebenso die Rückengräte.","Dafür wird der Fisch bäuchlings auf die Arbeitplatte gelegt und dann mit der flachen Hand flachgedrückt, danach wird er gewendet und die Gräte wird vom Halsansatz beginnend herausgezogen.","Einzelne sichtbare Gräten werden anschließend entfernt.","Danach werden die Heringe gewaschen und abgetrocknet.","Danach können sie optional mit Zitronensaft oder Essigwasser beträufelt werden.","Das Mehl wird mit etwas Pfeffer, Salz und Zucker vermischt und die vorbereiteten Heringe werden erst hierin und danach in den verrührten Eier gewälzt.","Das Olivenöl wird in einer Pfanne erhitzt und die Heringe werden von beiden Seiten im heißen Öl gebraten.","Das restliche Ei kann in heißer Butter angebraten und über die fertigen Heringe gegeben werden.","Alternativ kann die restliche Butter in das Bratfett gegeben und mit Zitronensaft ergänzt werden, um die Fische mit Zitronenbutter zu übergießen.","Die Heringe können mit Zitronenspalten garniert werden.","Dazu passen Pellkartoffeln mit gebräunter Butter und Gurkensalat, mit Bratkartoffeln und gebratenen Zwiebelringen oder auch mit Kartoffelbrei, Erbsen und Feldsalat.","Grune Heringe gebraten Grune Heringe gebraten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCner_Hering_gebraten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Grünes Gemüse","name":"Grünes Gemüse","ingredients":["Brokkoli","Grüne Bohnen","Zuckerschoten","Salatgurke","Grüne Paprika","Zucchini"],"steps":["Gemüse waschen und zerkleinern","Mit etwas Öl anbraten, bei Bedarf mit Gemüsebrühe oder Weißwein ablöschen","Mit Salz, Pfeffer, Curry und Sojasoße würzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCnes_Gem%C3%BCse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/37/Gr%C3%BCnes_Gem%C3%BCse_2.jpg/960px-Gr%C3%BCnes_Gem%C3%BCse_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Grünkohl","name":"Grünkohl","ingredients":["1 kg Grünkohl (frisch oder tiefgefroren)","3 Zwiebeln","200 g durchwachsener Speck","500 ml Gemüsebrühe","1 EL Senf, Salz, Pfeffer, Muskatnuss"],"steps":["Frischen Grünkohl von den dicken Mittelrippen befreien und klein schneiden","Zwiebel und Speck in Würfel schneiden","Beides andünsten, Grünkohl und Brühe dazugeben und würzen","Mindestens eine Stunde lang kochen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCnkohl","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/Gr%C3%BCnkohl-Gericht-01_cropped.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Grünkohl-Gericht-01.jpg: horax zeigt hier derivative work: Hic et nunc (talk)","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Grüne Gnocchi mit Tomaten-Spinat-Sahnesoße","name":"Grüne Gnocchi mit Tomaten-Spinat-Sahnesoße","ingredients":["500 Gramm grüne Gnocchi (z.B. von Bürger mit Spinat & Basilikum)","250 Gramm frischer Blattspinat","250 Gramm kleine Roma Tomaten","250 ml Sahne zum Kochen (z.B. Rama Cremefine)","1 Gemüsezwiebel","2 Knoblauchzehen","50 Gramm geriebener Parmesan","Salz und Pfeffer zum Würzen","Olivenöl zum Anbraten"],"steps":["Schritt 1: Die Zwiebel in Ringe schneiden und in Olivenöl in einer großen Pfanne anbraten, bis sie glasig sind. Dann die Knoblauchzehen würfeln und dazugeben.","Schritt 2: Den Spinat waschen und dann nach und nach in die Pfanne dazugeben.","Schritt 3: In der Zwischenzeit die Tomaten waschen und halbieren oder vierteln. Dann ebenso zu den Zwiebeln, Knoblauch und Spinat in die Pfanne geben.","Schritt 4: Um das Ganze abzulöschen und cremiger zu machen, dann die Kochsahne hinzugeben und nach Belieben mit Salz und Pfeffer würzen.","Schritt 5: Wenn alles ein wenig geköchelt hat, können die Gnocchi hinzugefügt werden und die Mischung nochmal weiter köcheln lassen, bis die Gnocchi gar geworden sind.","Schritt 6: Zum Schluss auf dem Teller servieren, nach Belieben Parmesan darüber streuen und schmecken lassen!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gr%C3%BCne_Gnocchi_mit_Tomaten-Spinat-Sahneso%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gurkensalat","name":"Gurkensalat","ingredients":["1 Salatgurke","1 Esslöffel Speiseöl","Essig","1 gestrichener Teelöffel Zucker","Salz und Pfeffer"],"steps":["Die Gurke waschen und nach Belieben geschält oder ungeschält in Scheiben hobeln.","Das Öl, den Zucker, eine Prise Salz und Pfeffer zugeben.","Essig vorsichtig dosieren.","Umrühren, nach 2 Minuten abschmecken und evtl."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gurkensalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Gurkensalat_Potsdam.jpg/960px-Gurkensalat_Potsdam.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Haferbrei","name":"Haferbrei","steps":["Milch, Wasser, Salz und die Haferflocken in einem Topf unter stetigem Rühren zum Kochen bringen.","Auf kleinem Feuer weiterkochen bis ein sämiger Brei entsteht.","Kochzeit 5 - 30 Minuten.","Je nachdem, ob feine oder gröbere Flocken verwendet werden, muss die Kochzeit angepasst werden.","Den Zucker und den gemahlenen Zimt in einem Schälchen vermischen.","Den Haferbrei auf den Teller geben und mit der Zucker/Zimt-Mischung bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Haferbrei","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Porridge_oats_with_blueberries_and_cinnamon.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ash TheFreecycler","licence":"CC BY 2.0","pageImageChecked":true},{"title":"de:Kochbuch/ Hackbaellchen - Zwiebel - Pfanne","name":"Hackbaellchen - Zwiebel - Pfanne","ingredients":["1 Brötchen vom Vortag","1 Ei","800 g mittelgroße Zwiebeln (z. B. halb rot & halb weiß)","500 g festkochende Kartoffeln","100 g geräucherter durchwachsener Speck","500 g Hackfleisch halb Rind & halb Schwein","getr. Majoran und Thymian","Salz, Pfeffer aus der Mühle, Muskatnuss, Worcester Sauce, 1TL Currypulver","2 EL Olivenöl, 2EL Butter","1 TL Gemüsebrühe","evtl. Kräuter zum garnieren","2 Becher Schmant","Petersilie","1 Knoblauchzehe","halbe Zitrone"],"steps":["Brötchen in kaltem Wasser einweichen.","Alle Zwiebeln in dicke Spalten schneiden.","Kartoffeln schälen, waschen und in fingernagelgroße Stücke schneiden.","Speck fein würfeln.","Hackfleisch, Ei und ausgedrücktes Brötchen vermengen und mit der Worcester Sauce, Salz und Pfeffer gut würzen, aus dieser Masse kleine Bällchen formen und diese mit 1&nbsp;EL Öl kräftig anbraten. Danach wieder herausnehmen und in einer großen Schüssel zwischenlagern.","Die benutzte Pfanne wieder erhitzen, Butter hinzufügen und die Zwiebeln kurz kräftig anbraten. Mit Salz und Pfeffer würzen und wieder herausnehmen (ruhig auf den Hackbällchen zwischenlagern).","Pfanne erneut erhitzen und mit dem restlichen Öl den Speck und die Kartoffeln anbraten. Mit Salz, Pfeffer, geriebener Muskatnuss und Curry würzen, die Kräuter und die Gemüsebrühe hinzufügen und evtl mit einer Tasse Wasser ablöschen. Deckel drauf und 15&nbsp;Min. garen lassen.","In der Zwischenzeit den Schmant mit der gehackten Petersilie, Zitronensaft und der ausgedrückten Knoblauchzehe vermengen. Den Dip noch mit Salz und Pfeffer abschmecken.","Zuletzt noch die Zwiebeln und die Hackbällchen in die Pfanne geben und alles fünf bis zehn Minuten zu Ende garen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hackbaellchen_-_Zwiebel_-_Pfanne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hamelner Rattenschwänze","name":"Hamelner Rattenschwänze","ingredients":["400 g Schweinefilet","100 g Butter","1/4 l Bratensauce","5 mit Paprika gefüllte Oliven","10 Champignonköpfe","4 Maiskölbchen","2 Tomaten","1 große Zwiebel","1 rote Tomatenpaprikaschote","5 cl Rheinwein","5 cl Rotwein","5 cl süße Sahne","Senf","Worcestershiresauce","Ketchup","Salz","Pfeffer","Portwein","Calvados"],"steps":["Das Schweinefilet in lange Streifen schneiden","Oliven, Champignons und Maiskölbchen in Scheiben schneiden.","Die Tomaten schälen und in Würfel schneiden.","Die Zwiebel in feine Würfel schneiden.","Die Paprikaschote in feine Streifen schneiden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hamelner_Rattenschw%C3%A4nze","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gulaschsuppe","name":"Gulaschsuppe","ingredients":["250g Gulaschfleisch","Wadschinken vom Rind","Brust vom Schwein","Hals vom Kalb oder Schaf","Pflanzenöl","1 Liter Wasser","2 große Kartoffeln","1-2 Paprikaschoten (am besten rote)","Tomatenmark (1 Tube)","Gewürze","Salz","Maggi","Pfeffer","Paprikapulver","1 Knoblauchzehe oder Knoblauchpulver"],"steps":["Das Gulaschfleisch und die Paprikaschoten in kleine Würfel schneiden.","Fett (Öl) erhitzen und das Gulaschfleisch in diesem anbraten (2-3 Minuten).","Das ganze mit dem Wasser aufgießen.","In diese Menge 2 große, kleingeschnittene, Kartoffeln und den Paprika geben..","Etwa 20 Minuten kochen lassen.","Mit Salz, Pfeffer, Paprika, Knoblauchpulver und Tomatenmark abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gulaschsuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Gulaschsuppe_1.JPG/960px-Gulaschsuppe_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Bernd Gross","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Gute-Laune-Drink","name":"Gute-Laune-Drink","ingredients":["1/2 l Milch","500 g Erdbeeren","1/4 l Orangensaft","etwas Zucker","1/8 l Sahne"],"steps":["Zuerst sollten Sie alle Zutaten bereitstellen.","Geben Sie die Erdbeeren, den Zucker und einen Teil der Milch in eine Schüssel und pürieren Sie diese Zutaten mit dem Pürierstab, bzw. geben Sie sie zum Pürieren in einen Mixer.","Alle anderen Zutaten geben Sie nach und nach dazu und schmecken dann den Gute-Laune-Drink ab."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gute-Laune-Drink","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gyros Pfanne mit Tomaten, Zwiebeln und Pfirsich","name":"Gyros Pfanne mit Tomaten, Zwiebeln und Pfirsich","ingredients":["Vegetarisches Gyros","Tomaten","Zwiebeln","Sojasauce","Rapsöl oder Olivenöl.","Gewürze: Chilies, Pfeffer, Salz, Knoblauch","optional:","1 Pfirsich"],"steps":["Tomaten und Zwiebeln würfeln.","Gyrosstreifen mit etwas Öl in der Pfanne anbraten.","Tomaten und Zwiebeln hinzugeben.","Etwas Sojasauce hinzugeben und mit Gewürzen nach Wahl abschmecken (siehe Zutaten)","Die Tomaten geben dem Gericht bereits ein leicht fruchtiges Aroma, ein Pfirsich oder eine Nektarine können ein stark fruchtiges Aroma hinzufügen, das mit den Tomaten harmoniert."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gyros_Pfanne_mit_Tomaten%2C_Zwiebeln_und_Pfirsich","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gulasch Grundrezept","name":"Gulasch Grundrezept","ingredients":["Fett zum Anbraten (Öl, Schmalz, Palmin, Butterschmalz o.ä.)","Gulaschstücke oder Streifen vom Rind und/ oder Schwein und evtl. auch gut durchwachsener Bauchspeck.","Eine typische Rezeptangabe lautet: \"ein Teil Rind, ein Teil Schwein, ein Teil durchwachsener Speck\"","Etwa 1 große Zwiebel pro 500g Fleisch. (Nach Belieben mehr.)","Eine typische Rezeptangabe lautet: \"Soviel Fleisch, soviel Zwiebeln\".","Salz, Pfeffer","Etwas Süßes als Geschmacksverstärker (Zucker, Honig)","etwas Stärke/Mehl zum Andicken","für Jägergulasch: Pilze (Waldpilze oder Champingons (frisch oder aus der Dose), evtl. etwas Sahne","für Zigeunergulasch: Paprika aus dem Glas, evtl. ein kleines Glas Mixed Pickles, Tomatenmark, Knoblauch, Paprikapulver (edelsüß) Nach Belieben: ein Lorbeerblatt, dunkler Balsamico, saure Sahne, Chili","für ungarischen Gulasch: ähnlich wie Zigeunergulasch, nur frische Paprikaschoten, und ohne säuerliche Einlagen, und ohne Essig, evt. Crème fraîche, und falls erhältlich, Paprikapaste (mild) aus der Tube.","für Szegediner Gulasch: zum Anbraten Gänse- oder Schweineschmalz, Sauerkraut, Kümmel, Paprikapulver, Tomatenmark, evtl. Knoblauch, saure Sahne","alle Gerichte können mit einem passenden Wein abgeschmeckt werden."],"steps":["Zwiebeln schälen","Das Fleisch wird bei großer Hitze scharf angebraten bis es rundum braun ist.","zwischenzeitlich Zwiebeln grob schneiden, und bald hinzugeben, und noch mit anbraten - nach Geschmack bis sie glasig sind, oder ebenfalls deutlich braun werden.","Die Temperatur herunter drehen, etwas Salz und Pfeffer (gegebenenfalls Paprikapulver) dazugeben und den Topf mit einem Deckel verschließen. Im weiteren gelegentlich umrühren. Gegebenenfalls mit einer viertel Tasse Wasser oder etwas Wein ablöschen, weitere Gewürze und ggf. Tomatenmark hinzugeben.","Mit Deckel bei mittlerer Hitze schmoren lassen, und in der Zwischenzeit die weiteren Einlagen vorbereiten (Waschen/Putzen, ggf schneiden...).","Wenn die Zwiebeln schon ausreichend zerkocht sind, die restlichen Zutaten zum Gulasch geben und unterrühren.","Wer nicht die Zeit hat, das Fleisch lange schmoren zu lassen, der sollte die Zwiebeln kleiner schneiden, und die restlichen Zutaten gleich mit dazu geben. Es länger schmoren zu lassen gibt jedoch mehr Geschmack an die Sauce und ans Fleisch.","In Ruhe und bei mittlerer Hitze weiter köcheln lassen. Deckel drauf, wenn mehr Saft gewünscht wird. Deckel runter, wenn stärkerer Geschmack oder dickere Flüssigkeit ohne Binden gewünscht ist.","Zum Schluss wenn gewünscht Sahne o.ä. dazu geben oder binden, anschließend ein letztes Mal abschmecken.","Rechtzeitig abschmecken, da grober Pfeffer und gegebenenfalls auch Paprikapulver erst ziehen müssen, bevor sich ihre ganze Schärfe entfaltet. Sonst wird später das Essen zu scharf.","Hackfleisch wird bei mittlerer Hitze im heißen Fett unter Rühren angebraten bis es in einzelne Körner/Klümpchen zerfallen ist.","In der vegetarischen Variante wird die entsprechende Zutat zu einem späteren Zeitpunkt beigefügt, allerdings nicht als letztes, um ggf. die Aufnahme von Aroma zu gewährleisten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gulasch_Grundrezept","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Gulaschsuppe scharf","name":"Gulaschsuppe scharf","ingredients":["1000g Gulaschfleisch vom Rind","500 g Kartoffeln","4-5 frische Paprikaschoten","mehrere EL Olivenöl","500 ml Rot- oder Roséwein","Tomatenmark","Provencekräuter","gekörnte Brühe","Pfeffer","Rosenpaprika oder Chili","Alternative: 1 frische Chilischote","mehrere Zehen Knoblauch","1 Tasse Sauerrahm"],"steps":["Das Gulaschfleisch in Würfel schneiden.","Olivenöl erhitzen und das Gulaschfleisch darin anbraten","kurz vor dem Ablöschen kleingehackten Knoblauch und Chilischote hinzugeben","mit dem Wein ablöschen","mehrmals reduzieren und mit Wein aufgießen","gekörnte Brühe, Pfeffer, Paprikapulver und Provencekräuter hinzugeben","mit Wasser auffüllen","kleingeschnittene Kartoffeln und Paprikaschoten hinzugeben","Etwa 12 Minuten im Dampftopf kochen lassen.","Sauerrahm und Tomatenmark unterziehen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Gulaschsuppe_scharf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Haferpfannkuchen","name":"Haferpfannkuchen","ingredients":["300 g kernige Haferflocken","200 g geriebener Käse oder kleingeschnittene Käsereste","1 klein geschnittene Knoblauchzehe und/oder halbe Zwiebel","Wahlweise diverse Küchenkräuter wie Schnittlauch, Petersilie oder Kräuter der Provence","eine Prise Salz oder gekörnte Gemüsebrühe","eine Prise geriebene Muskatnuss","gemahlener schwarzer Pfeffer","eine Prise gemahlener Chili","1/2 L heißes Wasser","1 Ei"],"steps":["In einer Schüssel die trockenen Haferflocken mit den Gewürzen, Kräutern und dem geschnittenen oder geriebenen Käse mischen.","Mit kochendem Wasser überbrühen, umrühren und ein paar Minuten stehenlassen, bis das Wasser von den Zutaten aufgenommen ist.","Das Ei aufschlagen und unterrühren.","Ist der Teig zu fest, noch ein wenig Wasser zugeben.","Aus diesem Teig können die Haferpfannkuchen wie Kartoffelpuffer in einer Pfanne in heißem Fett goldbraun gebacken werden.","Als fettarme Variante ist die Zubereitung im Backofen auf einem beschichteten Backblech zu empfehlen: Einfach den Teig auf dem Backblech gleichmäßig ausstreichen und bei 200 Grad ca.","20-30 min goldbraun backen.","Anschließend in viereckige oder dreieckige Stücke schneiden.","mit Kräuterquark oder Feldsalat.","Dazu passt ein trockener weißer Landwein.","Haferpfannkuchen Haferpfannkuchen Haferpfannkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Haferpfannkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hamburger","name":"Hamburger","steps":["Hackfleisch in eine Schüssel geben. Etwas Salz und Pfeffer hinzugeben.","Fleischteig durchkneten. Nicht über-kneten, sonst werden die Burger zu trocken.","Das Hackfleisch zu vier etwa gleich großen, flachen, dünnen Scheiben (Patties) formen.","Öl in Pfanne erhitzen.","Patties bei mittlerer bis starker Hitze braten. In der Regel brauchen die Patties auf jeder Seite etwa 3-5 Minuten.","Für Cheeseburger: Sobald die eine Seite fertiggebraten ist, nach dem Wenden Käsescheiben auf die Patties legen und weiterbraten.","Buns aufschneiden. Untere Hälften mit Patties belegen.","Ketchup und restlich Zutaten auf den Burger geben.","Obere Hälfte des Buns auf den Hamburger setzen - fertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hamburger","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Hamburger_SV_Performance_Chart.png/960px-Hamburger_SV_Performance_Chart.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sviraman","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hefe-Kirschkuchen","name":"Hefe-Kirschkuchen","steps":["Man rollt den Hefeteig auf ein Backblech und lässt ihn ausgerollt ca. 15 bis 20 Minuten an einem warmen Ort gehen.","Für den Belag verrührt man den Quark, den Zucker und das Puddingpulver.","Die Quarkmasse verteilt man auf dem ausgerollten Teig.","Darauf verteilt man die abgetropften Kirschen.","Für den Guss schlägt man die Margarine schaumig/sahnig und gibt Eier und Zucker hinzu.","Danach gibt man Mehl hinzu und verrührt die Masse gut.","Anschließend kommt die Milch dazu.","Den Teig mit der Quarkmasse und den Kirschen überzieht man mit dem Guss.","Das Ganze kommt dann für ca. 40 Minuten bei ca. 180–190° in den Backofen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hefe-Kirschkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hack in Weißkohl","name":"Hack in Weißkohl","ingredients":["1 mittelgroßer Weißkohl","1000 g gemischtes Hack","1 große Zwiebel, klein geschnitten","1 Teelöffel Thymian, getrocknet","1 Knoblauchzehe, durchgepresst oder klein geschnitten","1 Ei","1 Brötchen","3/4 Liter Brühe","5 große Kartoffelknollen","Butter (ca. 100g)","Salz","Pfeffer","1 Eßlöffel Kümmel, zerstoßen/gerieben"],"steps":["Das Brötchen in der heißen Brühe einweichen lassen.","Vom Weißkohl die äußeren Blätter entfernen und mit dem Strunkende nach unten in den mittelgroßen Topf legen.","Den Topf mit 1l Wasser füllen, salzen, zum Kochen bringen. 1/2 Stunde lang köcheln lassen.","Den Backofen auf 180 Grad Celsius vorheizen.","Das Hack mit Zwiebel, Thymian, Knoblauch, Ei und Brötchen vermengen und kräftig mit Salz und Pfeffer würzen. Abschmecken.","Die halbe Stunde Kohlkochen ist um: Das heiße Wasser aus dem Topf ausschütten und den Weißkohl in ein Sieb im Spülbecken umfüllen. Vorsicht, der Weißkohl ist heiß und wird es noch zehn Minuten lang bleiben!","Den Strunk mit einem Messer kegelförmig herausschneiden. Jetzt lassen sich die einzelnen Blätter leichter entfernen. Achtung, innen ist der Weißkohl immer noch heiß!","Die Kartoffeln schälen und in dünne Scheiben schneiden.","Den großen Topf innen am Boden mit Butter bestreichen und den Boden mit einer Schicht Weißkohlblätter auskleiden. Diese Blätter mit etwas Kümmel und Salz würzen. Darauf eine Schicht von dem gewürzten Hack legen.","Dieses Schichten wird wiederholt - Weißkohl mit Kümmel und Salz, Hack obendrauf -, bis das Hack alle ist. Zum Schluß eine Schicht Weißkohl.","Die geschnittenen Kartoffeln auf der Weißkohlschicht wie eine Abdeckung verteilen und Butterflöckchen reichlich verteilen.","Mit der Brühe aufgießen. (Vorsichtig am Topfrand hineinlaufen lassen, sonst schwimmt die Butter weg, und die Weißkohlschicht brennt an.)","Im Ofen 1 1/2 Stunden lang bei 180° C köcheln lassen. 10 Minuten nach dem Reinstellen die Hitze kontrollieren und gegebenenfalls verändern."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hack_in_Wei%C3%9Fkohl","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hartkekse","name":"Hartkekse","ingredients":["375 g Mehl","240 ml Wasser","2 Teelöffel Salz"],"steps":["Backofen auf 150-160 °C vorheizen.","Zutaten zusammenmischen und den Teig gut verrühren.","Tipp: Wasser und Salz zusammenmischen, und dann unter stetigem Umrühren langsam das Mehl dazugeben, bis der Teig zu steif zum Umrühren ist.","Teig auf einen Fladen von ca. 0,5-1 cm Dicke ausrollen. Dann in quadratische Stücke von ca. 5-7 cm Kantenlänge schneiden.","Mit einem geeigneten Gegenstand mit konischer bzw. abgerundeter Spitze ein regelmäßiges Muster von 4-5 Löchern in 4-5 Reihen in die Kekse drücken.","Kekse auf ein mit Mehl bestreutes Backblech geben.","30 Minuten im auf 150-160 °C vorgeheizten Backofen backen.","Kekse entnehmen und mit der Oberseite nach unten auf ein mit Mehl bestreutes Backblech geben.","Erneut für 30 Minuten im auf 150-160 °C vorgeheizten Backofen backen.","Die Kekse sind gar, wenn sie goldbraun sind. Wenn die angegebene Zeit im Backofen nicht ausreicht, um sie goldbraun zu bekommen, weil z.B. die Temperatur zu niedrig ist, einfach die Backzeit verlängern. Dazu muss aber eine Mindestemperatur von deutlich über 120 °C erreicht werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hartkekse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Harissa","name":"Harissa","ingredients":["60 g rote Chilischoten, frisch","4 Knoblauchzehen","2 EL Kreuzkümmelsamen, ganz","3 EL Koriandersamen, ganz","1 TL Salz","5 EL Olivenöl"],"steps":["Stiele und Kerne der Chilischoten entfernen (Vorsicht! ggf. Handschuhe benutzen!)","Kreuzkümmel- und Koriandersamen in einem Mörser zermahlen, für noch intensiveren Geschmack ggf. vorher in einer Pfanne rösten","Schoten, Gewürze, Knoblauch und Salz mit Hilfe eines Mixers zu einer Paste verarbeiten","Olivenöl langsam einträufeln lassen","Die fertige Paste in ein Glas mit Schraubverschluss füllen. Im Kühlschrank ist sie mehrere Wochen haltbar."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Harissa","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Haselnußkekse ohne Zucker","name":"Haselnußkekse ohne Zucker","ingredients":["100 g Dinkelmehl","100 g gemahlene Haselnüsse","1 bis 2 EL gehackte geröstete Haselnüsse","60 g zimmerwarme Butter oder Butterghee","60 g Xylit oder 60 g Erythrit mit 1 Messerspitze Sucralose zur Verstärkung der Süßkraft","1 Ei","1 TL gemahlene Vanille","1/2 TL Salz"],"steps":["alle Zutaten in einer Rührschüssel mit der Küchenmaschine zu einem Teig kneten","Teig nach dem Kneten auf einem gemehlten Brett von Hand kneten und ausrollen","Backblech mit Backpapier auslegen","Kekse formen oder ausstechen, auf dem Backblech verteilen","Im vorgeheizten Ofen bei 170° knapp 15 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Haselnu%C3%9Fkekse_ohne_Zucker","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hamburger Pannfisch","name":"Hamburger Pannfisch","steps":["Lauchzwiebeln in Ringe schneiden","Butter zerlassen, Mehl einrühren, mit Brühe ablöschen, Sahne und Senf einrühren, kräftig würzen","Kartoffeln schälen, in Scheiben schneiden und in Butterschmalz knusprig braten","Fisch in große Stücke teilen, salzen und pfeffern, mit Mehl bestäuben und ebenfalls braten","Fisch, Kartoffeln und Lauchzwiebeln mischen und kurz weiterbraten","Mit der Senfsoße anrichten, mit Dill und frisch gemahlenem Pfeffer bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hamburger_Pannfisch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Hamburger_Pannfisch.jpg/960px-Hamburger_Pannfisch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"P6G47TG","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Heißes Wasser","name":"Heißes Wasser","ingredients":["1 Liter Wasser"],"steps":["Wasser in einen Topf geben und auf den Herd bei höchster Stufe erwärmen, bis sich bildender Wasserdampf in größeren Mengen ausgast.","Man kann kochendes Wasser auch an den kleinen aufsteigenden Bläschen vom Topfboden erkennen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hei%C3%9Fes_Wasser","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Hei%C3%9Fes_Wasser_%286922940188%29.jpg/960px-Hei%C3%9Fes_Wasser_%286922940188%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cornelius Kibelka from Berlin, Germany","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Hirsebrei","name":"Hirsebrei","ingredients":["200 Gramm Hirse","1 Liter Milch","1 Prise Salz","1 Päckchen Vanillezucker","100 Gramm Zucker, evt. teilweise durch Süßstoff ersetzt","30 Gramm Butter","1 Eigelb","1 Eiweiß","nach Geschmack etwas geriebene Zitronenschale"],"steps":["Hirse gründlich unter fließendem, heißem Wasser in einem feinen Haarsieb abspülen, um das natürlich anhaftende, verschmutzte Fett zu entfernen.","Die Milch mit dem Salz (und evtl.","etwas geriebener Zitronenschale) in einem großen Topf zum Kochen bringen.","Die Hirse unter ständigem Rühren zügig hineingeben, 5 Min.","sanft kochen und bei schwacher Hitze bzw.","gut zugedeckt auf der ausgeschalteten Herdplatte ca.","lang ausquellen lassen.","Nach dem Quellen wird der Zucker, der Vanillezucker und die Butter zugegeben.","Die Hirse wird vom Herd genommen und das verquirlte Eigelb eingerührt.","Das Eiweiß wird steif geschlagen und vorsichtig unter die Hirse gehoben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hirsebrei","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Huhn mit Knoblauch und Chili","name":"Huhn mit Knoblauch und Chili","ingredients":["300 g Hühnerbrust","1 Dose Tomaten (in Stücken)","2 Knoblauchzehen","1 Zwiebel","1- 2 scharfe Chili- Schoten","1/2 Bund Petersilie","Pfeffer und Salz","Olivenöl"],"steps":["Die Hühnerbrust in Würfel schneiden","Zwiebel und Knoblauch fein würfeln","Olivenöl in einer Pfanne erhitzen, Zwiebeln und Knoblauch glasig dünsten","Hühnerbrust dazu geben und unter Rühren anbräunen","Salzen und pfeffern, die kleingeschnittene Chili- Schote(n) und die Tomaten zugeben","10 Minuten köcheln lassen","Mit gehackter Petersilie bestreuen und heiß servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Huhn_mit_Knoblauch_und_Chili","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Huhn_mit_Knoblauch_und_Chili.jpg/960px-Huhn_mit_Knoblauch_und_Chili.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dennis.B","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Heringsstipp","name":"Heringsstipp","ingredients":["6 doppelte Matjesfilets (das sind 3 ganze Matjes)","400 gr. saure Sahne","2 Esslöffel Mayonnaise","1 Esslöffel Senf","2 kleine Zwiebeln","2 Gewürzgurken","2 Apfel (säuerlich, z.&nbsp;B. Boskoop)","2 Teelöffel Zucker","1 Messerspitze Pfeffer","Zitronensaft"],"steps":["Aus saurer Sahne, Mayonnaise und Senf eine Salatsauce rühren.","Die Matjesfilets in gabelfreundliche Stücke (etwa 2×2 cm) schneiden.","Gewürzgurken und Zwiebeln in kleine Würfel (etwa 0,5 cm Kantenlänge) schneiden.","Äpfel schälen, entkernen in Viertel schneiden.","Die Viertel quer in Scheiben schneiden.","Alle Zutaten unter die Sahnesauce geben, mit Zucker, Salz und Zitronensaft abschmecken.","Vor dem Servieren 2 bis 4 Stunden ruhen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Heringsstipp","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Heringssalat","name":"Heringssalat","ingredients":["10 doppelte Matjesfilets (das sind 5 ganze Matjes)","500 gr. saure Sahne oder Joghurt","1 Teelöffel scharfer Senf","1 säuerlicher Apfel","1 rote Gemüsepaprika","2 bis 3 hartgekochte Eier","1 große oder 2 kleine Pellkartoffeln","Balsamico-Essig","reichlich schwarzer Pfeffer"],"steps":["Heringe morgens in mundgerechte Stücke schneiden und in die saure Sahne oder den Joghurt einlegen, bis zum Abend im Kühlschrank gut zugedeckt ziehen lassen.","Alle anderen Zutaten in kleine Stücke schneiden, zu den Heringen geben, gut durchrühren und mit dem Balsamico sowie reichlich Pfeffer abschmecken.","Danach noch eine halbe Stunde ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Heringssalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Heringssalat%2C_%C3%96sterreich.jpg/960px-Heringssalat%2C_%C3%96sterreich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naturpuur","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Hunklich","name":"Hunklich","ingredients":["Hefeteig aus 1 kg Mehl für ca. 4 bis 5 Bleche Hunklich","drei Becher Saure Sahne","4 bis 5 Eidotter","feingemahlener Zimt","Puderzucker"],"steps":["Den gegärten Teig in runde Stücke aufteilen, noch ein wenig aufgehen lassen.","Währenddessen den Aufstrich vorbereiten: Saure Sahne und Dotter vermischen.","Ein Stück nach dem anderen fingerbreit ausrollen, in ein Backblech auslegen und dünn mit Aufstrich beschmieren.","Bei 170° C Umluft backen, bis der Aufstrich gelb-bräunlich ist.","Nach dem Backen sofort mit der Mischung aus Puderzucker und Zimt bestreuen (nicht damit sparen)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hunklich","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hefezopf","name":"Hefezopf","ingredients":["1 Ei","1 Eigelb","2 EL Wasser oder Kondensmilch","300 ml lauwarme Milch","80 g Butter oder Margarine","20 ml Öl","1 P. Vanillezucker","100 g Zucker","600 g Mehl","1/2 P. Frischhefe","Hagelzucker"],"steps":["Zunächst alle Zutaten auf Zimmertemperatur bringen. (keine Zutaten direkt aus dem Kühlschrank verwenden!)","Die Butter bzw. Margarine leicht erwärmen, da sie flüssig besser verarbeitet werden kann.","Der lauwarmen Milch Zucker, Vanillezucker, Öl und verflüssigte Butter zugeben.","Die Hefe dazu bröseln und etwa 15 Min mit einem Tuch abgedeckt in der warmen Küche stehen (aufgehen) lassen.","Während dieser Wartezeit etwa 400 g Mehl in eine Rührschüssel sieben und in der Mitte eine Vertiefung formen.","Ein Ei und die Hefemasse in diese Vertiefung geben und alles zu einem Teig verkneten.","Den so entstanden Teig unter schrittweiser Zugabe des restlichen Mehls verkneten, bis er von Hand weiter verarbeitet werden kann.","Den fertigen Teig in drei etwa gleich schwere Stücke teilen und diese zu länglichen Strängen ausrollen.","Aus diesen Strängen nun am besten von der Mitte aus in beide Richtungen einen Zopf flechten, da so das gleichmäßigste Ergebnis erreicht wird.","Den Zopf auf ein mit Backpapier belegtes Backblech legen (evtl. diagonal) und circa eine halbe Stunde abgedeckt in der warmen Küche gehen lassen.","In der Zwischenzeit kann der Backofen bereits auf etwa 180° (ober/unter Hitze) vorgeheizt werden.","Das Eigelb mit der Kondensmilch bzw. etwas Wasser verrühren und den Zopf nach dem Aufgehen damit bestreichen.","Den Hefezopf mit dem Hagelzucker bestreuen.","Den Zopf etwa 20–25 Minuten goldgelb backen. Gegen Ende kann mit einer Backnadel getestet werden, ob der Zopf gar ist.","Sollte das Gebäck zu dunkel werden, so kann weiteres Verbrennen evtl. durch Abdecken des Zopfes mit etwas Backpapier verhindert werden.","Zum Auskühlen den Zopf am besten inkl. dem Backpapier auf ein Gitterrost legen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hefezopf","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Hefezopf.JPG/960px-Hefezopf.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Solkawage","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Holunderbeersuppe","name":"Holunderbeersuppe","ingredients":["300 ml Holunderbeersaft","200 ml Wasser","1 Apfel","Schale und Saft 1/2 Zitrone","1 Packung Vanillezucker","Zucker"],"steps":["Apfel entkernen und in Spalten schneiden.","Saft mit Wasser (Menge je nach Saftqualität), Vanillezucker und Zitronenschale aufsetzen und Apfelspalten darin garen.","Zitronenschale entfernen und Suppe mit Zitronensaft und Zucker abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Holunderbeersuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Herrencreme","name":"Herrencreme","ingredients":["1 Liter Milch","6 Esslöffel Zucker","2 Päckchen Vanillepudding","1 Prise Salz","1/4 Liter Schlagsahne","1/2 Päckchen Schokoraspel","etwas Rum"],"steps":["Von der Milch, dem Zucker, dem Salz und den Vanillepudding-Päckchen einen Pudding nach Packungsanleitung kochen.","Den Pudding erkalten lassen und zur Vermeidung von Klümpchen- und Hautbildung stetig rühren.","Nach dem Erkalten den Pudding in eine Rührschüssel geben und etwas Rum (nach Belieben etwa 2-3 Esslöffel), die Schlagsahne und die Schokostreusel unterrühren.","Anschließend noch ca.","2 Stunden im Kühlschrank ruhen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Herrencreme","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Herrencreme_3.jpg/960px-Herrencreme_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SKopp","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Holundersekt","name":"Holundersekt","ingredients":["Etwa 10 große Holunderblütenrispen","500 g Rohrzucker","125 ml guter Weißweinessig","10 g Zitronensäure-Pulver (2 Pakete a 5 g)","1 unbehandelte Zitrone"],"steps":["Wenn der Holunder blüht - je nach Klimazone etwa Anfang bis Ende Juni - pflückt man bei trockenem Wetter die Holunderblütenrispen von dem Strauch ab. Sie werden einmal kurz mit klarem kalten Wasser durchgespült, um evt. kleine Tiere herauszuwaschen.","Das Glas bleibt etwa eine Woche in der prallen Sonne stehen. Einmal am Tag nimmt man das Tuch ab und rührt durch.","Wenn an der Oberfläche die ersten Bläschen aufsteigen, kann man die Flüssigkeit durch einen Trichter in die Flaschen abseihen. Die Flaschen bleiben etwa vier weitere Wochen zum Gären in einem dunklen Raum (Keller, Schuppen, Speisekammer) stehen. Dann sind sie trinkfertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Holundersekt","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hokkaidokürbis-Suppe","name":"Hokkaidokürbis-Suppe","ingredients":["1 Hokkaidokürbis (geschält und entkernt)","1 Süßkartoffel (Ipomoea batatas, geschält; Grundnahrungsmittel der Hundertjährigen auf der Insel Okinawa)","3-4 Möhren (geschält)","handelsüblicher Tomatensaft","Curcuma","Pfeffer","Sahne","Kürbiskernöl","Kürbiskerne (natur oder gebacken)"],"steps":["Alles in kleine Stücke schneiden und im Dampfgarer bei 100°C für ca. 10-12 Minuten garen. Nachfolgend mit einer Prise Pfeffer und ordentlich Curcuma je nach Geschmack würzen und mit einem Mixer pürieren. Diese Grundsubstanz kann weiter eingesetzt werden, teils auch für eine spätere Verwendung eingefroren werden.","Die Grundsubstanz zur Zubereitung einer Suppe mit handelsüblichem Tomatensaft (enthält in der Regel sehr viel Salz, daher vorher nicht salzen) auf die gewünschte Konsistenz verdünnen. Kurz erwärmen. Mit Kürbiskernöl, Sahne und ggf. Kürbiskernen (natur oder geröstet) anrichten.","Unter die Suppe kann ggf. geschälter Hanf (enthält wertvolles Eiweiß mit allen essentiellen Aminosäuren!), gekochter Reis (nach dem Kochen abkühlen lassen), Quinoa oder Amaranth gerührt werden. Damit wird das Gericht zu einer vollwertigen Mahlzeit."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hokkaidok%C3%BCrbis-Suppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Himbeerschnitten","name":"Himbeerschnitten","ingredients":["3 Eier","gefrorene Himbeeren (600g)","3 Päckchen rote Grütze (glatt)","3 Tassen Mehl","3 Becher Sahne","3 Päckchen Sahnesteif","1 Packung Butterkekse","1 Tasse Öl","1 Tasse Sprudeĺwasser (viel Sprudel)","1 Päckchen Backpulver","2 Päckchen Vanillezucker","etwas Zitronensaft"],"steps":["Eier, Zucker, Öl, Sprudelwasser, Mehl, Backpulver, Vanillezucker und etwas Zitronensaft in einer Schüssel zu einem glatten Teig verrühren.","In einem kleinen Backblech (ca. 25 x 40 cm) Backpapier auslegen und den Teig gleichmäßig darauf verteilen.","Bei ca. 175°C den Teig im Backofen ca. 30 Minuten goldgelb backen und anschließend gut abkühlen lassen.","Die rote Grütze mit 0,75 l Wasser aufkochen.","Die gefrorenen Himbeeren zur roten Grütze geben, gut umrühren und warten, bis die Himbeeren aufgetaut sind.","Die noch warme Masse auf dem Teig gleichmäßig verteilen.","Den Kuchen nun kalt stellen, am besten über Nacht.","Sahne mit Sahnesteif steif schlagen, je nach Geschmack leicht mit Vanillezucker süßen und die Masse anschließend gleichmäßig auf dem Kuchen verteilen.","Butterkekse auflegen und leicht mit Puderzucker bestäuben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Himbeerschnitten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Heringstopf","name":"Heringstopf","ingredients":["6 Matjesfilets","1 rote Zwiebel","3 Äpfel","Pfeffer","2 Teelöffel Dill, getrocknet","Zitronensaft","2 Becher Speisequark (je 200g), 40% Fett","2 Becher Schlagsahne (je 200g)"],"steps":["Matjesfilets in mundgerechte Stücke schneiden.","Die Zwiebel pellen, in feine Stücke schneiden.","Die Äpfel schälen, Kerngehäuse entfernen, in feine Stücke schneiden.","Die Schlagsahne steif schlagen.","Den Quark gut verrühren, die steifgeschlagene Sahne unterheben, dann die Matjesstückchen, Zwiebelstückchen und Apfelsstückchen unterheben.","Würzen mit Pfeffer und einem Teelöffel Dill.","Den zweiten Teelöffel Dill obendrauf streuen.","Kühl stellen bis zum Servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Heringstopf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Holunderblütensirup","name":"Holunderblütensirup","ingredients":["frisch aufgeblühte Blütenrispen von Schwarzem Holunder (Sambucus nigra), die botanisch als „Rispen\" bezeichneten Blütenstände werden im Volksmund auch „Dolden\" genannt.","feinkristalliner Zucker","Zitronensäure (aus einer preisgünstigen Großpackung im Lebensmittelhandel oder aus der Apotheke)","geschmacksergänzende Zutaten (beispielsweise unbehandelte Zitronen, Gewürznelken)","eventuell Ascorbinsäure (Vitamin C aus der Apotheke oder dem Chemikalienfachhandel), um den Farbton heller zu halten und die Haltbarkeit zu verlängern"],"steps":["Man schneidet bei frisch aufgeblühten Holunderblütendolden (sie können auch noch ungeöffnete Knospen aufweisen) mithilfe einer Haushaltsschere die Blüten von den groben Stängeln ab.","Das hat den Vorteil, dass man damit das Blütenvolumen reduziert und die Blütenmasse besser eintauchen und komprimieren kann, außerdem sitzen an den dicken Stängeln manchmal Blattläuse oder kleine Käfer oder es wurden Blätter mitgepflückt.","Je nach gewünschter Konzentration (20 oder 30 oder 40 Blüten je Liter Ansatzwasser) bereitet man die Hälfte der gesamt nötigen Grundlösung zu und weicht die abgeschnittenen Blütchen ein.","Die aufschwimmenden Blüten werden mit einem Topf beschwert und alles bei Raumtemperatur stehen gelassen.","Nach Belieben werden in Scheiben geschnittene unbehandelte Zitronen oder Gewürznelken mit eingeweicht, aber auch ohne Zusätze entsteht ein aromatisches Getränk.","Nach einem Tag wird umgerührt, wieder mit dem Topf beschwert.","Nach 2 Tagen schöpft man die Blütenstände ab und gibt sie in ein anderes Gefäß.","Dort werden sie mit wenig kaltem Frischwasser übergossen, leicht gestampft oder gedrückt und das überstehende „Waschwasser\" mit einem Schöpflöffel abgeschöpft und durch das Küchensieb geseiht in einem dritten Gefäß gesammelt.","Den „Waschvorgang\" wiederholt man mindestens dreimal, bis eine Probe des „Waschwassers“ im gleichen Verhältnis verdünnt als wäre sie Sirup, nicht mehr aromatisch genug schmeckt (natürlich schmeckt diese Probe dann meist nicht mehr süß genug).","In Summe wird mit so viel Wasser gewaschen, dass man nach dem Abschöpfen mit diesem „Waschwasser\" die andere Hälfte der Grundlösung zubereiten kann.","Daraufhin wird aus dem „Waschwasser\" wieder Grundlösung hergestellt (1 Liter „Waschwasser“ + 1 kg Zucker + 40 g Zitronensäure…) und diese dem Hauptanteil des Sirups beigefügt.","Am Ende sollte man Sirup haben, der der gewünschten Konzentration (20 oder 30 oder 40 Blüten je Liter Ansatzwasser) entspricht.","Nach diesem Auswaschen von Aromastoffen und Zucker können die Dolden noch einmal mit Wasser versetzt werden, die abgeschöpfte Flüssigkeit ist dann direkt ohne nötige Verdünnung trinkbar.","Mit jedem Auswaschen und vor allem Pressen schmeckt die abgeschöpfte Flüssigkeit aber „grasiger“, also eher nach den Stängeln als nach dem Blütenduft.","Der fertige Sirup kann ohne weiteres Erhitzen kalt abgefüllt werden und ist im Keller länger haltbar, ohne zu gären.","Beim Stehen sammelt sich Blütenstaub am Flüssigkeitsspiegel und dunkelt ab oder dieser überzieht sich mit einer zarten Schimmelhaut.","Diese Schimmelhaut kann aber mithilfe eines Kochlöffelstiels entfernt werden, der Sirup wird durch den wenig Schimmel im Allgemeinen nicht ungenießbar.","Um den Blütenstaub zu entfernen kann der Sirup vor dem Abfüllen durch ein sauberes Seihtuch (oder „Strudeltuch\") filtriert werden.","Dazu sollte ein altes Geschirrtuch so oft mit Wasser durchgedrückt werden, bis das Waschwasser schaumfrei, geruchlos und geschmacklos ist (nach jedem Waschvorgang in der Waschmaschine bleiben Waschmittelreste im Gewebe zurück).","Der Seihvorgang kann aber langwierig sein, weil das Tuch beim Filtrieren leicht verstopft, darum sind die feineren Kaffeefilter als Ersatz auch nicht geeignet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Holunderbl%C3%BCtensirup","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hering unter dem Pelzmantel","name":"Hering unter dem Pelzmantel","ingredients":["300 g Salzhering bzw. Matjes","1 mittelgroße Zwiebel","3-4 gekochte Kartoffeln","2 Karotten","3 gekochte Eier","500 g Rote Bete","1 grüner Apfel","150 ml Mayonnaise","Petersilie als Deko"],"steps":["Der Hering unter dem Pelzmantel wird als Schichtsalat zubereitet, die Zutaten werden entsprechend in einer Form geschichtet.","Traditionell bildet der Hering dabei die unterste Schicht und wird von den anderen Zutaten bedeckt.","Abweichend hiervon wird er häufig auf einer Schicht Kartoffeln geschichtet.","Die Reihenfolge der Schichtung kann zudem variieren.","Der Hering wird in mundgerechte Stücke geschnitten und in eine Form gelegt.","Darauf geschichtet werden fein gehackte rohe Zwiebeln, die geriebenen gekochten Kartoffeln sowie darauf die Mayonaise, geriebene Karotten, gekochte Eier in Scheiben oder gerieben, der geriebene Apfel und die geriebene Rote Beete.","Wenn auf den Apfel verzichtet wird, wird auf die Karotten nochmals Mayonnaise geträufelt.","Dekoriert wird der Salat mit Scheinen der Roten Beete, Ziebeln, geriebenem Eiweiß und Eigelb oder Petersilie."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hering_unter_dem_Pelzmantel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hering blau","name":"Hering blau","ingredients":["8 frische (grüne) Heringe, ausgenommen und ohne Kopf und Flossen","eine halbe Tasse Essig","2 l Wasser","etwas Salz","etwas Zitronensaft"],"steps":["Die Heringe werden küchenfertig zubereitet.","Die Innereien, der Kopf, die Flossen und die Schuppen werden für der Zubereitung entfernt, die Fische gewaschen.","Die Fische werden leicht gesalzen und mit Zitronensaft gesäuert.","Der Essig wird erhitzt und die Heringe werden mit dem heißen Essig übergossen.","Danach werden sie in kochendes Salzwasser gelegt und etwa 10 Minuten im heißen Wasser ziehen gelassen.","Anschließend werden die gegarten Fische vorsichtig aus dem Wasser genommen und auf vorgewärmten Tellern angerichtet.","Die Heringe werden in der Regel mit Pellkartoffeln und Sahnemehrrettich gereicht.","Alternativ kann eine Buttersauce zubereitet werden.","Kategorie:Kochbuch/ Alle Rezepte Kategorie:Kochbuch/ Fischgerichte"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hering_blau","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/R%C3%ADo_Blau%2C_Ulm%2C_Alemania%2C_2023-06-17%2C_DD_66.jpg/960px-R%C3%ADo_Blau%2C_Ulm%2C_Alemania%2C_2023-06-17%2C_DD_66.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Diego Delso","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hildabrötchen","name":"Hildabrötchen","ingredients":["300 g Mehl","110 g Zucker","1 P. Vanillezucker","1 Ei","150 g Butter","2 Esslöffel Marmelade","125 g Puderzucker","2 Esslöffel Wasser"],"steps":["Das gesiebte Mehl mit Butter, Zucker, Vanillezucker und Ei zu Teig verkneten und einige Zeit kalt stellen.","Danach die Masse ca 1/4&nbsp;cm dick ausrollen und gleichmäßig runde Formen ausstechen.","Bei der Hälfte der Formen wird die Mitte nochmals ausgestochen.","Die Plätzchen auf ein gefettetes Blech legen und bei 150ºC ca 20 Minuten backen.","Die Böden mit Marmelade bestreichen, mit den Deckeln belegt und mit Zuckerguss glasieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hildabr%C3%B6tchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Hildabr%C3%B6tchen.jpg/960px-Hildabr%C3%B6tchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hirschgulasch","name":"Hirschgulasch","steps":["Gulasch in einer Pfanne von allen Seiten anbraten, immer nur wenige Stücke auf einmal","Herausnehmen, das geputzte und zerkleinerte Gemüse im restlichen Fett andünsten, in einen Topf geben","Mit Wildfond und Rotwein aufgießen und die Gewürze zufügen","Fleischstücke einlegen und das Ganze je nach Alter des Tieres ein bis zwei Stunden zugedeckt köcheln lassen","Die Soße durch ein Sieb gießen, damit die Gemüsestücke zurückbleiben und wieder zum Fleisch geben","Soße mit Mehlbutter andicken und abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Hirschgulasch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Hirschgulasch_Silberhaus.jpg/960px-Hirschgulasch_Silberhaus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hühnersuppe","name":"Hühnersuppe","ingredients":["1 Suppenhuhn (tiefgefroren; besser frisch)","2 Suppengrün (2-3 Möhren, 1-2 Stangen Lauch, Petersilie, 1/2 Sellerie)","Salz","1-1,5 l Wasser","Kochzeit 45-60 min"],"steps":["Suppengrün sehr gut abwaschen","Möhren und Sellerie schälen und klein (Würfel) schneiden","Lauch in Scheiben schneiden, Petersilie von den Stielen trennen","Huhn ebenfalls gut abwaschen. Beim tiefgerorenen Huhn den Plastikbeutel mit den Innereien nicht vergessen und vor dem Kochen entfernen","Wasser mit Salz abschmecken","Suppengrün und Huhn in das Wasser geben. Ggf. Hühnermagen und Hals aus den Innereien hinzufügen","Wasser mit Zutaten auf höchster Stufe zum Kochen bringen","45-60 min. kochen lassen","Nach Kochzeitende gekochtes Huhn aus dem Topf entnehmen","Haut entfernen und Hühnerfleisch von den Knochen trennen und in kleine Stücke zerteilen und wieder in die Brühe zurückgeben","Je nach Wunsch kann die Brühe mit oder ohne Gemüse gegessen werden"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%BChnersuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/Scharfe_Kokos-H%C3%BChnersuppe_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thorsten Alge","licence":"Public domain"},{"title":"de:Kochbuch/ Insalata di peperoni","name":"Insalata di peperoni","ingredients":["6 grüne Paprikaschoten","Schwarze Oliven","Kapern","2 EL Dijonsenf","1 TL Zucker","2 EL Apfelessig","Olivenöl","Salz"],"steps":["Die Paprika waschen, vierteln und Kerne sowie weiße Innenhäutchen entfernen. In einem Topf leicht gesalzenes Wasser zum Kochen bringen, die Paprika hineingeben und 10 - 15 Minuten kochen lassen.","Das Wasser abgießen, die Paprika etwas abkühlen lassen, schälen und für eine Stunde in den Kühlschrank stellen. Inzwischen die Oliven entsteinen, halbieren und die Kapern abtropfen lassen. In einer Schüssel den Senf mit dem Zucker verrühren, salzen, Essig zugeben und anschließend unter ständigem Rühren das Öl in dünnem Faden in die Mischung einlaufen lassen.","Die Paprika aus dem Kühlschrank nehmen, in eine Salatschüssel geben, die Senfsauce darüber gießen, Oliven und Kapern darauf verteilen, nochmals 2 Stunden ziehen lassen und dann servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Insalata_di_peperoni","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Insalata siciliana","name":"Insalata siciliana","ingredients":["eine Salatgurke","eine rote Zwiebel","2 große Tomaten","Salz & Pfeffer nach Belieben","getrockneter Oregano n.B.","eine scharfe Chilischote","2 EL Olivenöl"],"steps":["Die Gurke waschen und in nicht zu dünne Scheiben schneiden (max.5mm). Die Zwiebel pellen, ebenfalls in Scheiben schneiden und dabei darauf achten, dass sie nicht in Ringe zerfällt. Die Tomate waschen und achteln.","Den Salat 1 Stunde ruhen lassen und ihn dann - garniert mit Petersilie oder Basilikum - zu Tisch bringen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Insalata_siciliana","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hörnchennudeln mit Letcho und Mais","name":"Hörnchennudeln mit Letcho und Mais","ingredients":["250g Hörnchennudeln","1 Kochtopf mit 2l Wasser","1 Teelöffel Salz","3 Esslöffel Raps- oder Sonnenblumenöl","1 große Zwiebel","2 Esslöffel Schinkenwürfel","1 Schluck Rotwein","350g Letscho","170g Mais","1 Esslöffel Kapern","2 Messerspitzen Chili","Salz"],"steps":["Nudeln nach Packungsanleitung kochen.","Die Zwiebel klein schneiden und mit den Schinkenwürfeln goldbraun anrösten, mit dem Rotwein ablöschen.","Dann den Letscho und den Mais hinzufügen.","Alles vorsichtig erhitzen.","Die Kapern hinzufügen, und mit Chili und Salz abschmecken.","Die Nudeln mit der Soße anrichten.","Dazu passt ein Glas Rotwein.","Hörnchennudeln mit Letcho und Mais Hörnchennudeln mit Letcho und Mais"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%B6rnchennudeln_mit_Letcho_und_Mais","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Jambalaya mit Meeresfrüchten, Rauchwürstchen und Putenfleisch","name":"Jambalaya mit Meeresfrüchten, Rauchwürstchen und Putenfleisch","steps":["Die Chilischoten zerkleinern und mehrere Stunden in dem Öl ausziehen lassen.","Meeresfrüchte auftauen und abtropfen lassen.","Paprikas, Okraschoten und Putenfleisch in mundgerechte Stücke schneiden","Rauchwürstchen zu Rädchen schnippeln.","Tomaten brühen, abziehen und kleinschneiden","Chiliöl im Wok erhitzen","Putenfleisch und Würstchen hinzugeben, kräftig anbraten","Knoblauch hinzugeben","mit dem Sherry ablöschen","Meeresfrüchte hinzugeben und langsam einkochen lassen","Tomaten, Paprika, Okraschoten und Mais hinzugeben","Weißwein hinzugeben","Gemüsebrühe, Pfeffer und Korianderblätter hinzugeben","abdecken und bei mäßiger Hitze langsam durchziehen lassen, dabei regelmäßig umrühren","Schärfe mit Chilipulver varieren, Habaneropulver gibt extreme Schärfe","den bissfest gekochten Reis abgießen, kurz abspülen und unterziehen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Jambalaya_mit_Meeresfr%C3%BCchten%2C_Rauchw%C3%BCrstchen_und_Putenfleisch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hähnchen-Aprikosen-Mandel-Reis","name":"Hähnchen-Aprikosen-Mandel-Reis","ingredients":["350g Basmatireis","1/2 TL gemahlene Kurkuma","12 getrocknete oder frische Aprikosen","abgeriebene Schale und Saft von einer unbehandelten Orange oder Zitrone","50 g gehobelte Mandeln","1 EL Olivenöl","1 rote Zwiebel, gewürfelt","500 g Hähnchenfleisch in Streifen geschnitten","Koriandergrün oder Petersilie, grob gehackt"],"steps":["Reis nach Anleitung mit dem Kurkuma zubereiten.","Aprikosen in der Hälfte des Orangensafts 10 Minuten einweichen, danach die Flüssigkeit abgießen. Die Früchte halbieren und bereitstellen.","Mandeln in einer großen Pfanne oder im Wok ohne Fett in 2-3 Minuten goldbraun rösten, dann herausnehmen und beiseitestellen.","Danach in der Pfanne das Öl erhitzen und die Zwiebelwürfel bei schwacher Hitze in 4-5 Minuten weich werden lassen. Das Hähnchenfleisch zufügen und bei mittlerer Hitze 6-8 Minuten pfannenrühren.","Den Reis und die Aprikosen untermischen. Kräftig salzen und pfeffern.","Mit dem restlichen Saft beträufeln, mit Mandeln und Kräutern bestreuen und sofort servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%A4hnchen-Aprikosen-Mandel-Reis","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hühnersuppe festlich","name":"Hühnersuppe festlich","ingredients":["1 Suppenhuhn","Wasser","Salz","geröstetes Sesamöl","1 Eiweiß zum Klären","Blattgold (optional)","4 Eier","100 ml Sahne","1 TL Salz","etwas Butter"],"steps":["Das Suppenhuhn mit genügend Salz in einen Topf geben und mit kaltem Wasser bedecken. Auf kleiner Flamme langsam zum Kochen bringen und ca. 45 Min. kochen, bis sich das Suppenfleisch leicht von den Knochen löst.","Die Suppe und die Karkasse abkühlen lassen.","Das Suppenfleisch von den Knochen lösen und bei Seite stellen.","In die kalte (Wichtig!) Brühe ein aufgeschlagenes Eiweiß rühren. Die Suppe aufkochen und durch ein Mulltuch sieben.","Die Brühe mit Salz und geröstetem (Wichtig!) Sesamöl abschmecken. Hühnerfleisch und das Blattgold zugeben.","4 Eier mit 100 ml Sahne und 1 TL Salz leicht mit einer Gabel verquirlen. Bitte nicht mit einem Mixer aufschlagen.","In einer dick eingebutterten Tasse im Wasserbad gar ziehen lassen. Es darf nicht kochen, da der Eierstich sonst porös wird.","Den gestockten Eierstich aus der Tasse stürzen, mit einem Buntmesser in ca. 1 cm dicke Scheiben schneiden und zur Suppe geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%BChnersuppe_festlich","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hühnerbrühe","name":"Hühnerbrühe","ingredients":["1 Suppenhuhn von etwa 1, 5 kg, möglichst frisch und mit Hals und Innereien (Herz, Magen, Leber)","1 große Zwiebel","2 große Möhren","1/8 Sellerieknolle","1/2 Stange Porree","einige Zweige glatte Petersilie","Salz","etwa ein Dutzend schwarze Pfefferkörner","2-3 Gewürznelken"],"steps":["Huhn und Gemüse waschen","Das Huhn längs zerteilen, die Hälften noch einmal quer zerteilen, dabei den Bürzel und die umgebenden Fettpolster entfernen","kaltes Wasser aufgießen, das Huhn (mit Hals und Innereien) dazu geben. Es muss gut mit Wasser bedeckt sein","Nach dem Aufkochen die Hitze reduzieren, sodass die Suppe nur ganz knapp kocht. Keinen Deckel auflegen","Den sich bildenden Abschaum mit dem Schaumlöffel mehrmals entfernen","Die Gemüse waschen und ungeschält in größere Stücke zerschneiden","Nach etwa einer halben Stunde Kochzeit die Gemüse, Kräuter und Gewürze dazugeben, bei Bedarf heißes Wasser nachgießen","Weitere ein bis zwei Stunden sanft kochen","Das Huhn mit dem Schaumlöffel herausnehmen und beiseite stellen. Es kann, von Fett, Sehnen usw. befreit und in Würfel geschnitten als Einlage verwendet werden","Ein Sieb auf den zweiten Topf setzen und mit einem Passiertuch auslegen","Die Brühe durch das Sieb in den zweiten Topf geben. Das zerkochte Gemüse wegwerfen","Erst jetzt nach Geschmack salzen","Zum Entfetten mit einer Suppenkelle vorsichtig die Fettschicht abschöpfen. Oder, falls möglich, den ganzen Topf kalt stellen und am nächsten Tag das erstarrte Fett abnehmen. Ganz entfettet sollte die Brühe aber nicht werden, da das Fett viele Aromen bindet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%BChnerbr%C3%BChe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/H%C3%BChnerbr%C3%BChe-1.jpg/960px-H%C3%BChnerbr%C3%BChe-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Z ...","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Ingwer-Balsamico-Sauce","name":"Ingwer-Balsamico-Sauce","ingredients":["Geriebener Ingwer","Balsamico","Honig, Rübenkraut oder Melasse"],"steps":["Man verkoche den Ingwer mit dem Balsamico, bis sie sich verbunden haben — je nach Geschmack kann man durch längeres Kochen die Schärfe des Igwers abbauen; dann gebe man den Honig bei, verühre ihn gut und nehme den Kochtopf von der Platte, sobald sich der Honig in der Sauce gelöst hat.","Kategorie:Kochbuch/ Alle Rezepte"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ingwer-Balsamico-Sauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Indische Linsensuppe","name":"Indische Linsensuppe","ingredients":["1 Zwiebel","1 Knoblauchzehe","40g Ghee (wenn nicht vorhanden Margarine mit Öl mischen)","1 EL Garam Masala","1 TL Kreuzkümmel","1 Msp. Kurkuma","3 Kardamom","200g rote Linsen","1 kl. Dose Kokosmilch","600 ml Gemüßebrühe","1 kl. Dose Tomaten","Salz & Pfeffer","saure Sahne"],"steps":["Die Zwiebel würfeln und den Knoblauch hacken und mit Ghee in einem Topf anschwitzen","Anschließend Garam Masala, Kreuzkümmel, Kurkuma, Kardamom und die Linsen hinzugeben. Kurz anschwitzen lassen bis der Duft der Gewürze hochsteigt.","Dann mit der Kokosmilch und Gemüßebrühe ablöschen. Die Tomaten dazugeben und auf mit mäßiger Hitze ca. 20 min köcheln lassen.","Zum Schluss die Suppe pürieren, mit Salz und Pfeffer abschmecken und mit saurer Sahne servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Indische_Linsensuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hähnchenroulade aus der Mikrowelle","name":"Hähnchenroulade aus der Mikrowelle","ingredients":["3 Hähnchenbrustfilet(s)","1 Pck.Mozzarella","3 Tomate(n)","5 TL, gehäuft Pesto","8 Scheibe/n Schwarzwälder Schinken","500 g Tomate(n), passiert","evtl. Knoblauch","Salz","Pfeffer","Kräuter der Provence","etwas Öl zum Anbraten"],"steps":["Die Hähnchenbrustfilet-Teile mittig aufschneiden, so dass eine Tasche entsteht.","Die Tomaten und den Mozzarella in kleine Stücke schneiden.","Das aufgeschnittene Hähnchen zur Hälfte mit Pesto einstreichen - etwa ein gehäufter TL pro Filet - und ein wenig Tomate und Mozzarella darin verteilen.","Das Filet zuklappen und mit dem Speck ummanteln.","Mit Zahnstochern oder Rouladenspießen, am besten aus Holz, befestigen.","Dies mit allen drei Filetstücken durchführen.","Die Filetstücke kurz anbraten und in eine mikrowellengeeignete Auflaufform geben.","Die passierten Tomaten in eine Pfanne geben.","Falls Tomaten und Mozzarella übrig geblieben sind, diese einfach mit in die Soße geben.","Die Soße mit Salz, Pfeffer und Kräutern der Provence abschmecken.","Wer mag, kann noch etwas Knoblauch hinzugeben.","Die Sauce ein wenig aufkochen lassen und über die Hähnchenbrustfilets gießen.","In der Mikrowelle mit 50%-50%-Grill und normaler Mikrowellenleistung auf 800 Watt ca.","20 - 25 Minuten garen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%A4hnchenroulade_aus_der_Mikrowelle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ingwer-Linsen-Suppe","name":"Ingwer-Linsen-Suppe","steps":["Zwiebel, Knoblauch und Ingwer fein hacken","Linsen waschen","Öl erhitzen, Gemüse darin andünsten","Linsen, Gewürze, Tomaten und Wasser hinzufügen, mit Salz und Pfeffer würzen","Suppe 25 Minuten köcheln lassen, inzwischen Kokosmilch glatt rühren, dann zur Suppe geben","Aufkochen, eventuell nachwürzen, mit etwas Kokosmilch oder Sahne garnieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ingwer-Linsen-Suppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Rote_Ingwer-Linsen-Suppe.jpg/960px-Rote_Ingwer-Linsen-Suppe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hähnchenschnitzel exotisch","name":"Hähnchenschnitzel exotisch","steps":["Filets quer halbieren","salzen und pfeffern","mit Mehl bestäuben, in den verquirlten Eiern wenden","Gewürzmischung und Pankobrösel vermengen und Filets darin wenden, leicht andrücken","Öl erhitzen und die Schnitzel bei mittlerer Hitze knusprig braun braten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%A4hnchenschnitzel_exotisch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Hähnchen-Curry mit Bohnen","name":"Hähnchen-Curry mit Bohnen","steps":["Bohnen waschen, putzen, schräg halbieren","In wenig kochendem Salzwasser etwa 6 Minuten garen und abgießen","Möhren schälen, schräg in dünne Scheiben schneiden","Zwiebel abziehen und würfeln, Paprika in mundgerechte Stücke schneiden","Chilischote fein hacken, Ingwer fein reiben","Hähnchenbrustfilet in Würfel schneiden","Reis nach Packungsanweisung garen","Öl in einer großen Pfanne erhitzen, Hähnchenbrustwürfel anbraten, Gemüse zugeben, würzen","Kokosmilch und Brühe angießen, aufkochen und ein etwa 5 Minuten köcheln lassen","1 Limette auspressen, Saft dazugeben","Curry wahlweise mit gehacktem Koriander, Limettenspalten und Chilifäden servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%A4hnchen-Curry_mit_Bohnen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/H%C3%A4hnchen-Curry_1.jpg/960px-H%C3%A4hnchen-Curry_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Hähnchenbrust mit Pak choi","name":"Hähnchenbrust mit Pak choi","steps":["Hühnerbrüste mit Salz, Pfeffer, Curry und Öl einreiben und im Ofen braten","Reis garen","Pak choi putzen und je nach Größe längs halbieren oder vierteln","Gemüse in Öl anbraten, mit Salz und Pfeffer würzen","Brühe, Kokosmilch und Limettensaft angießen","Alles auf Tellern verteilen und mit Reis und Limettenspalten anrichten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_H%C3%A4hnchenbrust_mit_Pak_choi","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Huhn_und_Pak_choi_1.jpg/960px-Huhn_und_Pak_choi_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Italienischer Brotauflauf","name":"Italienischer Brotauflauf","steps":["Backofen auf 180° C vorheizen","Spargel waschen, das untere Drittel schälen, Stangen in 4-5 cm lange Stücke schneiden","Tomaten in Scheiben und Oliven in Ringe schneiden","Brotscheiben in eine gefettete Auflaufform stellen","Dazwischen Spargel, Tomaten, Oliven und Salamischeiben schichten","Eier, Milch und etwas Käse verquirlen, würzen","Eier-Käse-Milch über den Auflauf gießen","Auflauf mit Backpapier oder Alufolie abgedeckt etwa 45 Minuten backen","Papier entfernen, mit restlichem Käse bestreuen und weitere 20-25 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Italienischer_Brotauflauf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Johannisbeerkuchen","name":"Johannisbeerkuchen","steps":["Zuerst wird der Boden zubereitet.","Das ist ein klassischer Mürbeteig und der wird geknetet.","Das Mehl auf die saubere Arbeitsfläche geben, ebenso den Zucker und die in Würfel geteilte weiche Butter.","Die Eier aufschlagen und in einer Kuhle im Mehl auffangen.","Die Prise Salz noch darüber und nun vorsichtig von außen anfangen einen Teig zu kneten.","Die fertige Teigkugel für etwa eine Stunde abgedeckt in den Kühlschrank legen.","Den Teig auswellen und in einer gefetteten Kuchenform (28 cm) auslegen.","Die Eier und den Zucker schaumig rühren.","Dazu die Eier aufschlagen und während des Rührens den Zucker langsam hinzugeben.","Die Nüsse und die Johannisbeeren vorsichtig unterheben.","Frische Johannisbeeren waschen und gut abtropfen lassen.","Tiefgekühlte Beeren noch gefroren hinzugeben.","Die Ei-Zucker-Johannisbeerenmasse auf den Teig in die Kuchenform geben und bei 180° etwa 30 - 45 min backen.","Der Kuchen ist fertig wenn der Kuchen oben braun wird.","Auskühlen lassen und dann mit geschlagenem Rahm genießen.","Johannisbeerkuchen Johannisbeerkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Johannisbeerkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Johannisbeerkuchen_mit_Baiser.jpg/960px-Johannisbeerkuchen_mit_Baiser.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"IgorCalzone1","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Jägerschnitzel","name":"Jägerschnitzel","ingredients":["4 Schnitzel","Champignons","1 Zwiebel","ca. 50 ml Weißwein","200 ml Sahne","Keimöl oder Sonnenblumenöl (Olivenöl ist nicht geeignet!)","Wasser oder noch besser Brühe","Salz und Pfeffer","ein wenig Cayennepfeffer","ein wenig Schnittlauch","und eine Beilage"],"steps":["Die Champignons putzen","Öl in eine Pfanne geben, die Champignons (wenn das Öl heiß ist) portionsweise anbraten und dann in einen anderen Topf geben","Die Schnitzel klopfen, Fettränder einschneiden, mit Salz und Pfeffer würzen","eventuell nochmals Öl in die Pfanne geben","Die Schnitzel bei hoher Temperatur von jeder Seite etwa 3 Minuten braten (je nach Dicke)","Die Schnitzel in den Topf zu den Champignons geben","Die Zwiebeln bei niedrigerer Temperatur glasig anbraten","Mit Weißwein ablöschen, etwas Brühe oder Wasser dazugeben","5-10 Minuten kochen lassen, derweil mit Salz, Pfeffer und ganz wenig Cayennepfeffer würzen","Das Kochen ist wichtig, weil sonst die Soße durch den Weißwein bitter wird","Die Soße in den Topf geben, das Ganze 10-15 Minuten leise köcheln lassen","Zum Schluss Sahne dazugeben, abschmecken und Schnittlauch kleingeschnitten darüberstreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_J%C3%A4gerschnitzel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/J%C3%A4gerschnitzel_-_Hunter%27s_schnitzel.jpg/960px-J%C3%A4gerschnitzel_-_Hunter%27s_schnitzel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"22Kartika","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Kadala (Kichererbsen Masala)","name":"Kadala (Kichererbsen Masala)","ingredients":["1 Tasse Kokosnuss, frisch geraspelt","1 TL Chilis, getrocknet und zerbröckelt","2 EL Korianderpulver","1/2 TL Kurkuma","2 Knoblauchzehen","1 TL Fenchelsamen","1/2 TL Pfeffer, gemahlen","1 Tasse Kichererbsen (12h eingelegt)","1 Tasse Wasser","1 TL Salz","1/4 TL Zimtpulver, frisch gemahlen","1/4 TL Nelken, frisch gemahlen","2 cm Ingwer, ganz","2 Chalotten, klein, gehackt","4 Chili, grün, 1x zerbrochen","6 Curryblätter","4 EL Öl","1 EL Senfsamen","1 Zwiebel, klein, gehackt","10 Curryblätter"],"steps":["Paste Alle Zutaten ohne Öl braun rösten.","Auskühlen lassen.","1/2 Tasse Wasser fein mixen.","Ergibt eine Paste.","Kichererbsen Alle Zutaten und die Paste in einem hohen Topf ca.","50 Minuten oder bis die Kichererbsen weich sind aber noch Biss haben kochen.","Seasoning Öl in einer Bratpfanne heiß werden lassen, Senfsamen dazugeben (Deckel als Spritzschutz drauf legen) und die weiteren Zutaten nacheinander zufügen.","1 Minute rösten.","Unter die Kichererbsen rühren und servieren.","Erfasst von: friedolin, 03.05.2005 Kadala (Kichererbsen Masala) Kadala (Kichererbsen Masala) Kadala (Kichererbsen Masala) Kadala (Kichererbsen Masala)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kadala_(Kichererbsen_Masala)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kaiserschmarrn","name":"Kaiserschmarrn","ingredients":["300 g Mehl","0,5 l Milch","6 Eier","50 g zerlassene Butter","80 g Rosinen","2 EL Rum","Salz","Fett zum Backen","Zucker zum Karamellisieren","Puderzucker zum Bestreuen","Kompott, Apfelmus, Preiselbeeren, Hollerröster oder Eis"],"steps":["Eier trennen, Teig aus Mehl, Milch und Eigelb herstellen","zerlassene Butter unterrühren","Rum unterrühren","Eischnee unterziehen","leicht salzen","Fett in Pfanne erhitzen","ca. 1 cm hoch Teig eingießen","anbacken lassen, Rosinen einstreuen, umdrehen, anbacken lassen","in etwas größere Stücke zerstoßen, goldgelb backen lassen","nach Belieben etwas zuckern und kurz rösten (karamellisieren)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kaiserschmarrn","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Kaiserschmarrn_und_Apfelmus.jpg/960px-Kaiserschmarrn_und_Apfelmus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ich","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kartoffel-Lebkuchen","name":"Kartoffel-Lebkuchen","ingredients":["500 g Kartoffel","450 g Mehl","3 Päck Backpulver","750 g Zucker","6 Eier","500 g gemahlene Haselnüsse","100 g Zitronat","100 g Orangeat","1½ TL Zimt","Oblaten (runde oder eckige)","eventuell Schokoladenkuvertüre und Puderzucker"],"steps":["Die Kartoffeln, am besten schon einen Tag vorher, wie Pellkartoffel kochen.","Die Kartoffeln pellen und zu einen Brei fein reiben, zerstampfen oder zerquetschen.","Das Mehl mit dem Backpulver mischen und zum Kartoffelbrei geben.","Das Zitronat und Orangeat fein hacken und ebenfalls dazu geben.","Die Eier, den Zucker, die gemahlenen Haselnüssen und den Zimt zu dem Ganzen geben.","Alles sorgfältig und gut verkneten.","Den Teig auf die Oblaten streichen.","Die Lebkuchen bei 175°C (E-Herd) / 150°C (Umluft) circa 20 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffel-Lebkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Karelische Pirogge","name":"Karelische Pirogge","steps":["Wasser aufkochen, Reis hinzufügen. Kochen, bis der Reis das Wasser aufgesogen hat. 4 dl Milch hinzufügen, den Rest später. Auf kleiner Flamme 40-50 min köcheln lassen, ab und zu umrühren. Fertigen Milchreis mit Salz würzen.","Den Teig kneten, bis er geschmeidig ist und nicht mehr an den Händen haften bleibt. Runde Scheiben sehr dünn auswalken (20-25). Dies geht am besten mit einer speziellen dünnen Holzrolle, die in Finnland erhältlich ist. Auf jede Scheibe einen gehäuften Esslöffel Füllung geben, dann den Rand nach innen falten und mit Gabel festdrücken.","Mit 300°C 15 Minuten backen.","Die Anstrichszutaten aufkochen und dann die aus dem Ofen kommenden Piroggen damit bestreichen. (Besonders den Teigrand, damit dieser nicht austrocknet.)","Ei, Butter und Salz miteinander vermischen. Am besten schneidet man die Eier zuerst mit einer Eierharfe klein und vermischt sie und die Butter danach mit einer Gabel."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Karelische_Pirogge","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kalafkalsch","name":"Kalafkalsch","steps":["Die Zwiebeln, Knoblauch und Tomaten sehr klein schneiden (am besten mit einem Mixer oder der Küchenmaschine) und alles zusammen mit dem Hackfleisch, Paniermehl und Eigelb in eine Schüssel geben.","Anschließend den Knoblauch und die anderen Gewürze hinzugeben und die Masse kräftig durchkneten, so dass sich alles schön verteilt und eine sämige Masse entsteht. Nach dem Durchkneten alles nochmal abschmecken und gegebenenfalls nachwürzen.","Die Masse zu kleinen „Zigarren“, 12 bis 14 cm lang, 3 bis 4 cm Durchmesser, formen und anschließend auf Schaschlikspieße stecken.","Die Khlav Kalash auf dem Grill oder in der Pfanne garen, bis sie schön durch sind und mit einer Dose Krabbensaft servieren!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kalafkalsch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Julskinka - Schwedischer Weihnachtschinken","name":"Julskinka - Schwedischer Weihnachtschinken","ingredients":["5 kg Schinken, roh, leicht gesalzen, ohne Knochen","10 Pfefferkörner","1 Zwiebel","2 Nelken","1 Eigelb","1 EL Senf, süß","1 TL Senf (Kräutersenf)","Semmelbrösel"],"steps":["Beim Metzger einen nur leicht gesalzenen rohen Schinken bestellen.","Der Knochen soll ausgelöst, aber dabei sein.","Schinken mit Knochen in einen Topf mit kochendem Wasser legen, sodass er gerade bedeckt ist.","Etwas kochen lassen.","Die Brühe abschäumen, Pfefferkörner und mit Nelken gespickte Zwiebel zugeben und den Schinken weich kochen (ca.","Schinken herausheben und abkühlen lassen.","Schinkenschwarte mit einem scharfen Messer einschneiden.","Eigelb und Senf verrühren und auf die Schinkenschwarte streichen.","Eine dünne Schicht Semmelbrösel darüber sieben.","Den Schinken unter den Grill stellen und gut 5 Minuten grillen.","Warm mit Senf, Brot und verschiedenen Salaten servieren.","Julskinka - Schwedischer Weihnachtschinken Julskinka - Schwedischer Weihnachtschinken Julskinka - Schwedischer Weihnachtschinken Julskinka - Schwedischer Weihnachtschinken Julskinka - Schwedischer Weihnachtschinken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Julskinka_-_Schwedischer_Weihnachtschinken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kartoffel-Dinkel-Hafer-Bratling","name":"Kartoffel-Dinkel-Hafer-Bratling","ingredients":["Gestampfte Kartoffeln (aus 3–4 festkochenden oder vorwiegend festkochenden Kartoffeln)","Dinkel","Haferflocken","Sojasauce","optional:","Tomaten, Zwiebeln","Gewürze: Bohnenkraut, Gyrosgewürz, Salz, Chilies, Pfeffer"],"steps":["Kartoffeln kochen und mit einem Kartoffelstampfer oder mit einer Kartoffelpresse zu Brei verarbeiten.","Den Kartoffelbrei mit grobem Dinkelmehl (oder frisch gemahlenem Dinkel) und Haferflocken zu etwa gleichen Teilen mischen (1:1:1).","Etwas Wasser und Sojasauce hinzugeben.","Wenn vorhanden, Zwiebeln und Tomaten leicht anbraten und in die Masse einrühren.","Bohnenkraut, Chilies, Gyrosgewürz, Salz und Pfeffer in die Mischung geben.","Den Teig zu Bratlingen formen und in der Pfanne bei schwacher Hitze mit etwas Öl oder Butter leicht anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffel-Dinkel-Hafer-Bratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kaesetoast","name":"Kaesetoast","ingredients":["8 Toastscheiben","8 Kochschinkenscheiben","8 Käsescheiben (Schmelzkäse)","1 Dose Ananas in Scheiben","1 Zwiebel","etwas Margarine oder Ketchup","Pfeffer und Salz"],"steps":["Den Heissluftofen auf 200 Grad vorheizen.","Backblech mit Backpapier auslegen.","Die Toastscheiben toasten und mit Margarine oder Ketchup bestreichen.","jeweils eine Scheibe Kochschinken und dann die Ananasscheiben und den Käse auf den Toast legen.","Dann die Zwiebel waschen und in dünne (2 mm) Scheiben schneiden.","Diese Zwiebelringe großzügig auf die Käsescheiben verteilen.","Das kommt dann für 15 bis 20 Minuten in den Ofen, bis der Käse zerlaufen ist und die Zwiebelringe noch nicht zu schwarz sind.","Nachdem es aus dem Ofen raus ist, wird noch etwas Pfeffer und Salz draufgegeben.","Statt der Ananas können auch Tomatenscheiben verwendet werden.","Hmmm, das ist lecker!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kaesetoast","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Joghurttorte mit Himbeeren","name":"Joghurttorte mit Himbeeren","steps":["Joghurt mit Zucker und Zitronensaft rühren.","Gelatine in 6 Esslöffel Wasser auflösen.","Noch heiß in de Masse geben.","Wenn die Masse dicklich wird, die geschlagene Sahne zugeben.","Die Creme wird auf den Tortenboden gegeben.","1 Packung Götterspeise mit halber Menge Wasser erhitzen.","Wenn die Joghurtcreme fest ist, Himbeeren darauf geben.","Danach die Götterspeise, bevor sie fest wird, über die Himbeeren geben und kalt stellen.","Anstatt Götterspeise kann auch roter Tortenguss (2 Packungen) darauf gegeben werden (geht schneller).","von: Kahless Joghurttorte mit Himbeeren Joghurttorte mit Himbeeren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Joghurttorte_mit_Himbeeren","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kaiserschmarren","name":"Kaiserschmarren","steps":["Mehl, Milch und Eigelb glattrühren.","Eiweiß zu steifem Schnee schlagen und zusammen mit der Sahne untermengen.","Butter in einer Pfanne erhitzen, die Masse einfüllen, Rosinen einstreuen und im vorgeheizten Backofen bei 180° backen.","Wenn die Unterseite des Schmarrens goldbraun ist, mit zwei Gabeln wenden und in ca. 3 cm große Stücke reißen. Mit Zucker bestreuen und fertig backen.","Den Kaiserschmarren auf eine vorgewärmte Platte stürzen und mit Puderzucker bestreut servieren. Die Marillenmarmelade getrennt dazureichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kaiserschmarren","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kalbskotelett an Bandnudeln in Pfifferlings-Rahmsauce","name":"Kalbskotelett an Bandnudeln in Pfifferlings-Rahmsauce","ingredients":["2 Kalbskoteletts","500 g Pfifferlinge","300 g Bandnudeln","1/8 l Kochsahne","1/8 l trockener Weißwein","1 EL Sauerrahn","2 EL Sojasauce","Knoblauchzehen","Olivenöl","Butter","Paprikapulver edelsüß","Chilipulver","Pfeffer","Salz"],"steps":["Pfifferlinge putzen und ggf.","Knoblauchzehen schälen und hacken.","Olivenöl im Wok vorsichtig erhitzen und die Butter darin zerlassen.","Erst die Pfifferlinge und dann den Knoblauch hinzugeben und schmoren.","Mit dem Weißwein ablöschen, Kochsahne, Sauerrahm und Sojasauce hinzugeben.","Mit Paprika und Chili würzen.","Bandnudeln in Salzwasser kochen, abgießen und unter die Pfifferlinge und die Rahmsauce ziehen.","Kalbskoteletts salzen und pfeffern.","Olivenöl in einer Pfanne vorsichtig erhitzen, die Koteletts darin langsam braten.","Je ein Kalbskotelett auf einem Teller anrichten, die Bandnudeln in Pfifferlings-Rahmsauce daran drapieren.","Als Getränk paßt ein gut gekühlter trockener Weißwein.","Kalbskotelett an Bandnudeln in Pfifferlings-Rahmsauce Kalbskotelett an Bandnudeln in Pfifferlings-Rahmsauce Kalbskotelett an Bandnudeln in Pfifferlings-Rahmsauce"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kalbskotelett_an_Bandnudeln_in_Pfifferlings-Rahmsauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kalbsröllchen","name":"Kalbsröllchen","steps":["Zucchini waschen, putzen und längs in sehr dünne Scheiben hobeln","Fleisch flacher klopfen, salzen und pfeffern","Mit Zucchini- und Käsescheiben belegen und fest zu kleinen Rouladen einrollen","Mit einem scharfen Messer halbieren und mit Spießen feststecken","Backofen auf 180° heizen","Zwiebel und Knoblauch fein würfeln","Kalbsröllchen rundum anbraten, aus der Pfanne nehmen, Zwiebel und Knoblauch andünsten","Brühe und Tomaten zugeben und aufkochen","Röllchen in die Soße legen und im Backofen eine halbe Stunde schmoren","Nach der Garzeit Essig, Salz, Pfeffer, eventuell Tomatenmark in die Soße rühren","Mit Basilikumblättern bestreut servieren (das sieht schön aus)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kalbsr%C3%B6llchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Kalbsr%C3%B6llchen_1.jpg/960px-Kalbsr%C3%B6llchen_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kabeljau mit Sellerie-Apfel-Gemüse","name":"Kabeljau mit Sellerie-Apfel-Gemüse","steps":["Sellerie putzen, in 5 mm dicke Scheiben, dann in schmale Stifte schneiden","Apfel wie oben schneiden, nach Wunsch vorher schälen","Gemüse in Öl anbraten, weich dünsten, würzen, mit Weißwein verfeinern","Fischfilets mit Ei und Semmelbröseln panieren","Fisch knusprig auf beiden Seiten braten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kabeljau_mit_Sellerie-Apfel-Gem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kartoffelsalat","name":"Kartoffelsalat","steps":["Die Kartoffeln werden gekocht, geschält und in Scheiben geschnitten.","Die Zutaten zum Kartoffelsalat unterscheiden sich je nach Region."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelsalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Kartoffelsalat_als_Specksalat.jpg/960px-Kartoffelsalat_als_Specksalat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Oxfordian Kissuth","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Kartoffelpuffer","name":"Kartoffelpuffer","ingredients":["1 kg rohe Kartoffeln","1 große Zwiebel","3 Eier","4 EL Weizenmehl","1 TL Salz","eine Prise Pfeffer","eine Prise Muskat","Öl zum Ausbacken"],"steps":["Geschälte Kartoffeln und Zwiebel reiben","Alle anderen Zutaten zugeben und vermischen","Traditionell werden in einer Pfanne je 3 ovale Fladen mit Öl von beiden Seiten knusprig gebraten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelpuffer","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Kartoffelpuffer-WUS09425.jpg/960px-Kartoffelpuffer-WUS09425.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Halama","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kirschenmichel","name":"Kirschenmichel","ingredients":["8 alte Brötchen oder Zwieback","etwa ¾l Milch (je nach Alter der Semmeln)","1 Prise Salz","Zitronenschale","60-80g Zucker","2-3 Eier","¾-1kg saftige Äpfel oder dunkle Kirschen, Zwetschgen","50g Rosinen (bei Äpfeln)","zum Backen: 30g Butter"],"steps":["Brötchen in Scheiben schneiden","Milch, Salz, abgeriebene Zitronenschale, Zucker und Eier gut verschlagen, über geschnittene Brötchen gießen, durchziehen lassen.","Äpfel schälen, in feine Scheiben schneiden oder Kirschen bzw. Zwetschgen gut waschen, abtropfen lassen, Rosinen waschen, brühen, abtropfen lassen.","In gefettete Auflaufform abwechselnd eine Lage eingeweichte Brötchen, eine Lage vorbereitetes Obst und evtl. Weinbeeren geben, oberste Lage Brötchen; oder Brötchenmasse mit Obst gemischt einfüllen.","Rest der Eiermilch darüber gießen, mit Butterflocken belegen, in vorgeheizter Röhre (200°C) etwa ½-¾ Stunde backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kirschenmichel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c1/Kirschenmichel_mit_Vanillesauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Genet","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Knochensalat","name":"Knochensalat","ingredients":["300 g Quark (Magerquark)","200 g Doppelrahmfrischkäse","300 g Joghurt (Magermilchjoghurt)","4 EL Essig (Weißweinessig)","Salz","Pfeffer, weißer","Pfeffer, schwarz grobgemahlen","1000 g Kürbis, Hokkaido","500 g Nudeln (schwarze Spaghetti)","500 g Nudeln (eingefärbte Nudeln)","1 Paprikaschote(n), rote","4 Lauchzwiebel(n)","6 EL Olivenöl","Chilipulver","Schnittlauch, Basilikum und Chilischoten zum Garnieren"],"steps":["Quark, Frischkäse und Joghurt mit Milch und Essig verrühren.","Mit Salz und Pfeffer abschmecken.","Kürbis schälen und die Kerne entfernen.","Das Fruchtfleisch in 1 cm dicke Scheiben schneiden.","“Knochen” ausschneiden oder ausstechen.","Die Nudeln in kochendem Salzwasser 10–14 Minuten garen.","Kürbisknochen in einem Topf mit Salzwasser (1 Teelöffel auf 1L Wasser) 3–4 Minuten köcheln .","Beides abgießen und abtropfen lassen.","Paprika und Lauchzwiebeln in Ringe schneiden.","Von beidem ein wenig zum Garnieren zurücklegen.","Öl in einer Pfanne erhitzen.","Paprikawürfel und Lauchzwiebeln darin andünsten.","Nudeln und Kürbisknochen dazu geben.","Mit Salz, Pfeffer und Chili würzen.","Dip in eine Schüssel geben.","Mit Schnittlauch, restlichem Paprika, Lauchzwiebeln und Chilischoten garnieren.","Die Nudeln auf Tellern anrichten.","Mit Basilikum garnieren.","Dip dazu reichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Knochensalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Knoblauchsuppe","name":"Knoblauchsuppe","steps":["Knoblauch schälen und fein hacken.","In der heißen Butter gut andünsten, ohne dass er braun wird.","Mit dem Mehl überstäuben, kurz dünsten und mit der Bouillon ablöschen.","Auf kleinem Feuer 15 Minuten kochen lassen.","Crème fraîche dazurühren und kurz ohne zu Kochen erwärmen.","Mit fein geschnittenem Schnittlauch überstreuen und sehr heiß servieren.","Zubereitungszeit: ca.","20 Minuten Knoblauchsuppe mit Rahm Knoblauchsuppe Knoblauchsuppe"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Knoblauchsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kichererbsen Falafel Bratwurst","name":"Kichererbsen Falafel Bratwurst","ingredients":["Glutenmehl, Falafelmix aus Kichererbsen (nicht aus Bohnen)","Wasser, Sojasauce, Pflanzenöl","optional: Chilipulver"],"steps":["Glutenmehl und Falafelmix zu gleichen Teilen mischen.","Etwa 25% (Volumen) mehr Wasser als Glutenmehl-Falafelmix Mischung verwenden.","Wasser mit Pflanzenöl und Sojasauce mischen.","Einen Teig aus trockener Mischung und flüssiger Mischung anrühren.","Den Teig zu Bratwürsten aufrollen und in die Pfanne legen.","Für das Braten der Bratwürste empfiehlt sich eine eingeölte Anti-Haft Pfanne.","Wenn der Teig auseinanderläuft kann man runde Bratwürste formen indem man mit zwei Pfannenwendern die Würste von den Seiten zusammendrückt und von vier Seiten anbrät. Wenn man die Würste auf die Seite legt muß man sie möglicherweise auch von oben etwas flachdrücken um eine etwa runde Form zu erreichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kichererbsen_Falafel_Bratwurst","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Klare Gemüsesuppe","name":"Klare Gemüsesuppe","ingredients":["0,75 kg Gemüse nach Bedarf","Karotten","Kartoffeln","Lauch","Erbsen","Blumenkohl","Kohlrabi","eine Zwiebel","Brokkoli","etc.","0,3 kg Fett","Schmalz oder Butter","1 Liter heißes Wasser","Salz","zusätzliche Kräuter und Gewürze nach Bedarf","Pfeffer","Majoran","Petersilie","Schnittlauch","geriebener Muskat","Wacholderbeeren"],"steps":["Gemüse und Kräuter putzen (schälen), waschen und in Streifen, Scheiben oder Würfel schneiden.","Das Fett in einem Topf erhitzen, bis dieses vollständig in den flüssigen Aggregatzustand übergeht.","Das zerteilte Gemüse im flüssigen Fett kurz anrösten.","Fett und Gemüse vorsichtig mit dem heißen Wasser aufgießen.","Die Suppe mit den vorbereiteten Kräutern und Gewürzen vermengen, abschmecken, und 20 Minuten zugedeckt kochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Klare_Gem%C3%BCsesuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kartoffelpfanne mit Forelle und Erbsenschoten","name":"Kartoffelpfanne mit Forelle und Erbsenschoten","ingredients":["1 Zwiebel","2 Esslöffel Sonnenblumen- oder Rapsöl","6 große Kartoffeln","2 Stück Forelle oder Seelachs (tiefgekühlt), am besten frisch","1 Hand Erbsenschoten","1 Esslöffel Honig","1 Esslöffel gehackte, geröstete Mandeln","2 Messerspitzen Chili","Salz"],"steps":["Die Zwiebel mit dem Öl leicht anschwitzen.","Die in Würfel geschnittenen Kartoffeln hinzufügen und 5 min dünsten.","Dann den in Stücke geschnitten Fisch hinzufügen und ca 1 min weiter dünsten (Deckel drauf!!!).","Dann die Erbsenschoten dazu, heiß werden lassen und dann den Honig, die gehackten Mandeln und den Chili hinzufügen.","Mit Salz abschmecken.","Kartoffelpfanne mit Forelle und Erbsenschoten Kartoffelpfanne mit Forelle und Erbsenschoten Kartoffelpfanne mit Forelle und Erbsenschoten Kartoffelpfanne mit Forelle und Erbsenschoten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelpfanne_mit_Forelle_und_Erbsenschoten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kartoffelsuppe mit Zucchini und Gorgonzola","name":"Kartoffelsuppe mit Zucchini und Gorgonzola","steps":["Die Kartoffeln schälen und in Würfel schneiden.","Anschließend ca.","in der Gemüsebrühe kochen lassen.","die in Würfel geschnittene Zucchini dazugeben.","Anschließend das Ganze mit dem Pürierstab zerkleinern.","Nun den geschnittenen Käse hinzugeben und zerfließen lassen.","Erfasst von: Thorsten Alge, am 29.09.2007 Kategorie:Kochbuch/ Alle Rezepte Kategorie:Kochbuch/ Suppen und Eintöpfe"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelsuppe_mit_Zucchini_und_Gorgonzola","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kartoffelgratin","name":"Kartoffelgratin","ingredients":["400–500 g festkochende Kartoffeln","200 ml Milch","50 ml Sahne","evtl. 1 Schalotte oder kleine Zwiebel","Salz und Pfeffer, nach Geschmack auch etwas geriebene Muskatnuss","Käse nach Geschmack, z. B. Edamer, Raclette oder Greyezer","Butter"],"steps":["Kartoffeln schälen und in dünne Scheiben schneiden","Kartoffeln mit Milch, Sahne, gehackter Schalotte und Gewürzen 5–10 Minuten sanft kochen bis die Flüssigkeit eine leicht sämige Konsistenz hat","Eine feuerfeste Form buttern, die Kartoffeln mit der Flüssigkeit hineingeben, den geriebenen oder kleingewürfelten Käse darübergeben, einige Butterflocken darauf setzen","Im vorgeheizten Backofen bei 180–190 °C ca. 50 min garen bis der Käse goldgelb überbacken ist"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelgratin","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Boeuf_Stroganoff_mit_Kartoffelgratin_und_Erbsen.jpg/960px-Boeuf_Stroganoff_mit_Kartoffelgratin_und_Erbsen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manfred&amp;Barbara Aulbach","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Kaspreßknödel","name":"Kaspreßknödel","ingredients":["25 dag Knödelbrot","ca. 2 dl Milch","3 Eier","1 Zwiebel","1 Bund Schnittlauch","25 dag Käse gewürfeltZ.b.: Gouda.","Knoblauch, Salz, Pfeffer, Mehl"],"steps":["Man schwitze Knoblauch und Zwiebeln an, versprudle Milch und Eier, menge damit das Knödelbrot und den Käse, gebe die Zwiebeln und den Schnittlauch bei und verknete dies zu einem Teig, den man mit Salz und Pfeffer würze.","Mit Mehl kann man allenfalls den Teig verdicken.","Den Teig forme man zu LeiberlnCa.","so groß, wie Faschierte Leiberln., die man langsam in Öl brate."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kaspre%C3%9Fkn%C3%B6del","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kesselgulasch","name":"Kesselgulasch","ingredients":["1 kg Rindfleisch","1 kg Zwiebeln","1 kg rote spitze Paprika","Suppengrün","3 ungespritzte Zitronen","100 g Paprikapulver edelsüß oder 1 Tube Paprikakonzentrat; alternativ Ajvar","1 Teelöffel Paprika scharf","5 Knoblauchzehen","Butterschmalz oder neutrales Öl","ein Kanten dunkles Brot","fettreiche Saure Sahne oder Mascarpone"],"steps":["Das Rindfleisch wird in etwa 2 cm große Würfel geschnitten (kleiner als bei Gulasch) und angebraten.","Hierbei soll eine leichte braune Kruste entstehen.","Nacheinander werden jeweils 1/4 des Fleisches sowie die sehr klein geschnittenen Zwiebeln gebraten, die Zwiebeln reinigen jeweils die Pfanne wieder.","Das kleingeschnittene Suppengrün wird ebenfalls angebraten, dabei wird die Petersilie beiseitegestellt, die Stengel können aber mit in die Suppe.","Alles wird mit dem Brot, Paprikapulver und Knoblauch im sehr großen Topf mit Wasser aufgefüllt und auf kleiner Flamme eine Stunde gekocht.","danach entnimmt man das Fleisch, püriert die Suppe und gießt sie durch ein feines Sieb.","Das Andicken der Suppe erfolgt allein durch Paprikapulver und Brot sowie die Zwiebeln.","Mehl oder ähnliches wird nicht verwendet.","Das Fleisch kommt wieder in die Suppe, die gewürfelten Paprikaschoten und die abgeriebene Schale der Zitronen werden hinzugefügt und alles noch etwa 10 Minuten gekocht."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kesselgulasch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Kesselgulasch_Berlin.jpg/960px-Kesselgulasch_Berlin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meine Mutter (Erlaubnis liegt vor)","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kartoffelpüree","name":"Kartoffelpüree","ingredients":["1 kg Kartoffeln","250–350 ml heiße Milch (oder eine Mischung aus Milch und Sahne)","100–250 g Butter","Salz","Pfeffer"],"steps":["Kartoffeln garen, bis sie weich sind. Dazu werden sie für etwa 20–30 Minuten gedämpft oder in kräftigem Salzwasser gekocht, geschält oder ungeschält. Gedämpft oder in der Schale gekocht bewahren sie die meisten Aromastoffe.","Kartoffeln gegebenenfalls schälen, in den Topf zurückgeben und auf der heißen, aber ausgeschalteten Herdplatte mit einem Kartoffelstampfer zerquetschen. Alternativ eine Kartoffelpresse verwenden. Mixer sind ungeeignet, da sie die Stärkekristalle der Kartoffeln zerstören, wodurch der Brei eine kleistrige Konsistenz erhält!","Die Butter nach und nach in Stücken mit dem Kartoffelstampfer oder einem Schneebesen einarbeiten, dann die heiße Milch. Je höher der Butteranteil, desto weniger Milch nehmen. Die Milchmenge variiert auch nach Kartoffelsorte und gewünschter Konsistenz.","Mit Salz und nach Geschmack frisch gemahlenem Pfeffer und Muskat abschmecken.","Für sehr feines Püree alles noch durch ein Sieb streichen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kartoffelp%C3%BCree","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8f/Gebratene_Schweineleber_Kartoffelp%C3%BCree_Zwiebelringe_Apfelspalten.jpg/960px-Gebratene_Schweineleber_Kartoffelp%C3%BCree_Zwiebelringe_Apfelspalten.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kekse Boston","name":"Kekse Boston","ingredients":["100 g Mehl","100 g Zucker","1 Ei","100 g Butter","1 Prise Salz","1/2 Teelöffel Zimt","1/2 Tütchen Backpulver","50 g Pflaumen, gehackt","50 g Rosinen, gehackt (oder Birnen)"],"steps":["Ofen auf 180° C vorheizen.","Mehl mit Backpulver mischen, Salz und Zimt dazugeben.","Butter in kleiner Pfanne schmelzen und dazugeben.","Zucker und Ei dazugeben und mit dem Mixer alles verrühren.","Pflaumen klein hacken.","Die Hälfte der Mehlmischung dazugeben, Rosinen und Pflaumen dazugeben, alles auf höchster Stufe verrühren.","Backpapier auf das Blech legen.","Mit einem Teelöffel kleine (kleine!) Teigkleckse auf das Blech machen. (Große Kleckse ergeben Kekse in der Größe einer Untertasse.)","Bei 180° C etwa 12 Minuten backen, bis sie hellbraun sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kekse_Boston","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kichererbsensalat","name":"Kichererbsensalat","ingredients":["250 g Kichererbsen","250 g Ziegenkäse","50 g frische Petersilie","40 g frischer Koriander","2 rote Zwiebeln","4 Knoblauchzehen","4 getrocknete Chilischoten","das Grüne von 4 Zwiebelpiepen"],"steps":["Die Kichererbsen werden gekocht, bis sie bissfest sind, dann zum Abkühlen gestellt.","Dabei können sie schon mit Öl und Zitrone vermengt werden.","Erst nach vollständigem Abkühlen die anderen Zutaten untermischen.","Ganz zum Schluss vorsichtig den Käse unterheben, der Salat ist sofort servierfertig.","Die Kräuter sind reichlich zu bemessen, das ist mehr, als man normalerweise an Salat ranmacht."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kichererbsensalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kirschsahneeis (diabetikergeeignet)","name":"Kirschsahneeis (diabetikergeeignet)","ingredients":["500 bis 600 g Süßkirschen","10 cl Rum","350 g Kochsahne 15%","2 EL Kokosfett","1 TL Johannisbrotkernmehl","4 EL Erythrit oder Xylit","1 Messerspitze Sucralose zur Verstärkung der Süßkraft","1 Prise Salz","optional: Splitter von Bitterschokolade (Xylit, Erythrit, Stevia)"],"steps":["Eismaschine vorbereiten und Kühlung starten.","Kirschen waschen, trocknen, entstielen und entkernen","Zutaten in die Rührschüssel der Küchenmaschine oder den Mixer geben und gründlich vermischen.","Masse in die gekühlte Eismaschine geben und den Rührer starten.","Fertiges Eis in gekühlte Schalen füllen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kirschsahneeis_(diabetikergeeignet)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Knoblauchöl","name":"Knoblauchöl","ingredients":["1 Knolle Knoblauch","2-3 TL Olivenöl","Salz","Gewürze"],"steps":["Den Knoblauch reiben.","Auf den geriebenen Knoblauch soviel Olivenöl geben, dass der Knoblauch vollständig in Öl liegt.","Mit Gewürzen verfeinern und im Kühlschrank lagern."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Knoblauch%C3%B6l","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kumro Chola","name":"Kumro Chola","ingredients":["500 g braune Kichererbsen","5 kg Riesenkürbis","30 Kartoffeln","20 Zwiebeln","20 Knoblauchzehen","10 TL Cumin/Kreuzkümmel","10 TL Kurcuma","10 TL Paprika, edelsüß","10 TL Korianderpulver","5 TL Chilipulver","10 TL Zucker","20 TL Garam Masala","Salz"],"steps":["Die Kichererbsen über Nacht einweichen.","Den Kürbis sowie die Kartoffeln waschen, schälen und in Würfel schneiden (ca. 3&nbsp;cm Kantenlänge). Die Zwiebeln in Ringe schneiden.","Das Öl in einem großen Topf erhitzen. Den Kreuzkümmel darin anbraten. Die Zwiebeln und den Knoblauch dazugeben und alles braun rösten. Anschließend die Kartoffeln hineingeben und 2&nbsp;Minuten anbraten.","Alle weiteren Gewürze, außer Garam Masala, zugeben und weitere 2&nbsp;Minuten rösten. Dann 2,5&nbsp;l Wasser dazugeben sowie reichlich Salz und Zucker und das Ganze abgedeckt 5&nbsp;Minuten kochen.","Nun den Kürbis hineingeben und weitere 7&nbsp;Minuten kochen (bzw. so lange bis alles gar ist).","Kurz vor dem Servieren Garam Masala unterrühren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kumro_Chola","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kröte im Loch","name":"Kröte im Loch","ingredients":["Wiener Würstchen","Kartoffelbrei","evtl. Milch für den Kartoffelbrei","Butter","Käse zum Überbacken"],"steps":["Umluftofen auf 180 Grad vorheizen","Kartoffelbrei zubereiten","Die Wiener in etwa fingerbreite Stücke schneiden","Ofenfeste Form einfetten, Wiener und Kartoffelbrei hinein geben.","Mit dem Käse und ggf. Butterflocken bestreuen","Ca 10 min. in den Ofen - bis der Käse schön zerlaufen ist","Fertig!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kr%C3%B6te_im_Loch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Kr%C3%B6te_zwischen_Seerosenlaub.jpg/960px-Kr%C3%B6te_zwischen_Seerosenlaub.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aelex Pi","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kräuterlikör 1","name":"Kräuterlikör 1","steps":["Die Zitrone waschen und ca. 40g der Schale abschälen.","Die Zitrone, Thymian, Zimt, Vanille und Koriander im Rum ca. 15 Tage ziehen lassen.","Danach die Lösung mit der Zuckerlösung gut durchmischen","Zum Schluss die Lösung durch ein engmaschiges Sieb abseihen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kr%C3%A4uterlik%C3%B6r_1","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Saumagen_Kr%C3%A4uterlik%C3%B6r.jpg/960px-Saumagen_Kr%C3%A4uterlik%C3%B6r.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kaktus Kid","licence":"Public domain"},{"title":"de:Kochbuch/ Konfitüre","name":"Konfitüre","ingredients":["1 kg Früchte (mehrere oder ausschließlich eine)","1 kg Gelierzucker (Es geht auch \"normaler\" Zucker. Allerdings sollte dann etwas mehr Zucker oder etwas weniger Frucht genommen werden.)"],"steps":["Die Früchte sauber machen.","Die Früchte zerkleinern. Am einfachsten geht das mit einem Pürierstab, je nach Geschmack einige größere Stücke hinzugeben.","Mit dem Gelierzucker vermengen und 3 - 4 Stunden durchziehen lassen.","Anschließend unter Rühren zum Kochen bringen, bei starker Hitze etwa 4 - 5 Minuten sprudelnd kochen lassen.","In Gläser abfüllen und sofort verschließen oder aber in eine Schüssel (mit Deckel) füllen und in den Kühlschrank stellen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Konfit%C3%BCre","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Bratapfel_mit_Konfit%C3%BCre_1.JPG/960px-Bratapfel_mit_Konfit%C3%BCre_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Bernd Gross","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Krautspätzle","name":"Krautspätzle","ingredients":["1 kg Mehl","10 Eier","Salz","Muskat","Würziger Bergkäse","Zwiebeln","Speck","1 Dose Sauerkraut"],"steps":["Das Mehl mit den Eiern, Salz und Muskat und Wasser einen zähflüssigen Teig kneten und ca.","Nun die Zwiebeln schneiden und goldbraun anbraten.","Das Sauerkraut in einem Topf erhitzen und den Speck anbraten und unter das Sauerkraut geben.","Einen Topf mit Wasser aufsetzen und das Wasser zum Kochen bringen.","Den Teig nach und nach über ein Knöpfle-Hobel oder -Sieb in das kochende Wasser drücken.","Die aufsteigenden Spätzle mit einem Schaumkelle in eine Schüssel abschöpfen.","Zwischen die Spätzlelagen den geriebenen Käse und das Sauerkraut streuen.","Vor dem Servieren die Spätzle noch mit den geschmorten Zwiebeln garnieren.","Nach Belieben mit Pfeffer und Salz abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Krautsp%C3%A4tzle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kochkäse aus Handkäse","name":"Kochkäse aus Handkäse","ingredients":["250 g reifer Handkäse","1 bis 2 TL Natron","200 bis 300 ml Schlagsahne","Gewürze nach Belieben (Paprikapulver, Kümmel, Kräuter...)"],"steps":["Den Handkäse im Wasserbad langsam schmelzen.","Das Natron unterziehen.","Langsam die Schlagsahne unterziehen, die Gewürze hinzugeben und die Masse gründlich verrühren.","Den warmen Kochkäse in eine Frischhaltedose füllen und abkühlen lassen.","Der Käse muß auch kalt zähfließend bleiben.","Gut gekühlt hält er sich längere Zeit."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kochk%C3%A4se_aus_Handk%C3%A4se","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Käsekuchen (ohne Boden)","name":"Käsekuchen (ohne Boden)","ingredients":["1 kg Quark (oder Schichtkäse, eine Mischung aus Quark und Ricotta o. ä.)","6 mittelgroße Eier","150–200 g Zucker","1 Päckchen Vanille- oder Vanillinzucker","1 Prise Salz","4 TL Speisestärke","1 ungespritzte Zitrone","Butter","Paniermehl, Kokosflocken, gemahlene Nüsse o. ä."],"steps":["Quark, Eier, Zucker, Salz, Stärke und etwas abgeriebene Zitronenschale mit dem Schneebesen gründlich verrühren","Den Boden einer Springform mit Backpapier bedecken, den Ring daraufsetzen und festziehen","Die Form mit Butter ausstreichen","Etwas Paniermehl in die Form schütten, durch Schütteln rundum verteilen, den Rest herauskippen","Die Quarkmasse in die Form gießen","Im auf 175 Grad vorgeheizten Ofen 40–50 Minuten garen, bis die Masse gestockt ist und sich am Rand goldgelb bis goldbraun färbt","Den Kuchen vor dem Öffnen der Form etwas abkühlen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sekuchen_(ohne_Boden)","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG/960px-K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4028mdk09","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Kochkäse","name":"Kochkäse","ingredients":["125 g Butter","1 Rolle Harzer Käse, Handkäse o. ä. (200 g)","1 Becher Schlagsahne (200g)","250g Quark","1 TL Kümmel (nach Geschmack)"],"steps":["Die Butter im Wasserbad schmelzen. Die Schüssel muss groß genug sein, um alle Zutaten aufzunehmen. Ideal ist ein Simmertopf.","Den Harzer Käse würfeln, zur geschmolzenen Butter geben und unter Rühren einschmelzen bis eine homogene Masse entsteht. Eventuell den Kümmel zugeben.","Die Sahne einrühren und alles mit einem Schneebesen oder Handrührgerät verarbeiten.","Vom Feuer nehmen, den Quark ebenfalls gründlich unterrühren.","Falls sich Klümpchen gebildet haben alles durch ein Sieb streichen.","In Schüsseln oder Gläser füllen, mindestens sechs Stunden kaltstellen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kochk%C3%A4se","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Kochk%C3%A4se_G%C3%B6ttinger_Isaar.jpg/960px-Kochk%C3%A4se_G%C3%B6ttinger_Isaar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Käsekuchen","name":"Käsekuchen","ingredients":["4-6 Eier","200 g Zucker","500 g Quark","100 g weiche Butter","4 Eßl. Grieß","Backpulver","Saft einer halben Zitrone","etwas Safran","1 große Dose Pfirsich"],"steps":["thumb Die Eier werden getrennt, das Eiweiß steifgeschlagen und kühlgestellt.","Eigelb mit Zucker schaumig rühren, hinzu kommen Quark, Butter, Gries und Zitrone, alles muß gut verrührt werden.","Safran ist vorsichtig zu verwenden, bei echtem Safran nur max.","5 Blütenstände, bei (unechtem) Safranpulver kann es mehr sein.","Eine runde Tortenform wird gefettet und mit Semmelbröseln bestreut, hinein kommt etwa 2/3 der Quarkmasse.","Pfirsichhälften werden gut abgetropft, in 4-5 gleiche Spalten geschnitten und auf den Quark gelegt.","Darauf kommt der restliche Quark.","Nach 45 bis 60 Minuten ist der Kuchen fertig, mit Rouladennadel wird getestet, wie gar das Innere ist.","Die Oberfläche soll leicht gebräunt sein.","Erfasst von: --Ralf Roletschek 22:53, 31.","2010 (CEST) Käsekuchen Käsekuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sekuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/K%C3%A4sekuchen_FTW.jpg/960px-K%C3%A4sekuchen_FTW.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stephan Mosel","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Kräuterkartoffel mit Ajvar-Quark","name":"Kräuterkartoffel mit Ajvar-Quark","ingredients":["1kg mittelgroße neue Kartoffeln","2 Zweige Rosmarin","2 Knoblauchzehen","ca 5 EL Olivenöl","mind. 200gr Kirschtomaten","3 Stiele Petersilie","Schnittlauch (nach Belieben, jedoch nicht zu viel)","1 Beet Gartenkresse","500 gr Quark (am besten 40%igen)","3 EL Ajvar (mild oder scharf)"],"steps":["1. Kartoffeln gründlich waschen und in Spalten schneiden (nicht schälen). Rosmarin waschen, trocken schütteln und die Nadeln abzupfen. Knoblauch schälen und in dünne Scheiben schneiden.","2. Kartoffeln spalten ( in Längsrichtung je nach Größe in 1/4 oder 1/8) Die Kartoffeln mit 3-5 EL Olivenöl vermengen, mit Salz und Pfeffer würzen. Kartoffelspalten auf einem Backblech verteilen und im vorgeheizten Backofen bei 180° 30-35 Minuten backen. Währenddessen Tomaten waschen und ca. 10 Minuten vor Ende der Garzeit zusammen mit dem Knoblauch und Rosmarin zu den Kartoffeln geben.","3. Petersilie und Schnittlauch waschen und trocken schütteln. Alles klein hacken und mit der vom Beet geschnittenen Kresse bei Seite legen. Den Quark mit 1-2 EL Olivenöl, Kräutern und 2 EL Ajvar verrühren und mit Salz und Pfeffer würzen.Zum Schluss nochmals 1 EL Ajvar locker unterrühren und in einem Schälchen anrichten. Mit übrig gebliebenen Kräutern garnieren.","4. Backblech mit Kartoffeln und Tomaten aus dem Backofen nehmen und eventl. nochmals mit Salz und Pfeffer abschmecken. Kartoffeln und Tomaten auf einer Platte anrichten und den Dip dazu reichen!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kr%C3%A4uterkartoffel_mit_Ajvar-Quark","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Knödelschneemänner","name":"Knödelschneemänner","ingredients":["1 Packung Knödelteig","1 Scheibe Toast","1 Möhre","Einige Nelken","Zahnstocher"],"steps":["Je nach Menge gleich viele große und kleine Knödel formen","Toastscheibe würfeln, in Butter braten, in die Knödel einbringen","Knödel nach Packungsangabe garen, die kleinen in kürzerer Zeit","Inzwischen Nasen und Hüte aus der Möhre schnitzen","Nach der Garzeit je einen großen und einen kleinen Knödel mit einem Zahnstocher zusammenheften","Möhrennasen eindrücken und Möhrenhüte mittels Zahnstochern befestigen","Augen und Knöpfe mit Nelken anbringen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kn%C3%B6delschneem%C3%A4nner","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Kn%C3%B6delschneem%C3%A4nner_1.jpg/960px-Kn%C3%B6delschneem%C3%A4nner_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kuchen","name":"Kuchen","ingredients":["Zutat 1","Zutat 2"],"steps":["Schritt 1","Schritt 2"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Kuchen_by_Margret_Hofheinz-D%C3%B6ring.JPG/960px-Kuchen_by_Margret_Hofheinz-D%C3%B6ring.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Margret Hofheinz-Döring","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Kochbuch/ Roast Turkey for Christmas","name":"Roast Turkey for Christmas","ingredients":["Zutat 1","Zutat 2"],"steps":["Schritt 1","Schritt 2"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Kochbuch%2F_Roast_Turkey_for_Christmas","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Cranberry_sauce_for_roast_turkey.jpg/960px-Cranberry_sauce_for_roast_turkey.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Königsberger Klopse","name":"Königsberger Klopse","steps":["Beide Zwiebeln fein hacken und in etwas Fett hell anschwitzen.","Sardellen kurz wässern und kleinhacken","Brötchen in Wasser gründlich einweichen und sorgfältig ausdrücken.","Hackfleisch mit den Brötchen, der Hälfte der vorbereiteten Zwiebeln und Sardellen und allen übrigen Zutaten für die Klopse zu einem gleichmäßigen Teig verarbeiten","2 EL Butter in einem Topf zerlassen und mit dem Mehl zu einer hellen Mehlschwitze verrühren.","Die Fleischbrühe dazugeben und alles zu einer leicht sämigen Sauce verkochen","Wein, die andere Hälfte von Zwiebeln und Sardellen, Gewürze, 2-3 Scheiben Zitrone mit Schale und Senf hinzugeben, noch etwas leise kochen lassen","Aus dem Fleischteig etwa ein Dutzend runde Klopse formen, nicht größer als Mandarinen","Die Klopse bei schwacher Hitze in der Sauce (sie sollten knapp bedeckt sein) mit geschlossenem Deckel 30 Minuten garziehen lassen. Die Sauce sollte nicht oder nur ganz leicht kochen.","Die Klopse aus der Sauce nehmen und warmhalten","Die Sauce durch ein Sieb in einen zweiten Topf geben, Kapern nach Geschmack hinzufügen und kurz aufkochen","Falls notwendig mit Salz, etwas Zucker und Zitronensaft abschmecken","Vom Feuer nehmen, Eigelb und einen EL kalte Butter mit dem Schneebesen in die Sauce rühren","Die Klopse wieder in die Sauce geben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%B6nigsberger_Klopse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/2022-11-13_K%C3%B6nigsberger_Klopse_Restaurant_Dicke_Paula_Berlin_anagoria.jpg/960px-2022-11-13_K%C3%B6nigsberger_Klopse_Restaurant_Dicke_Paula_Berlin_anagoria.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anagoria","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Lachs in Vanille","name":"Lachs in Vanille","ingredients":["4 Stücke Lachs","250 ml Sahne","1 Teel. getrocknete Petersilie","1 EL Lauch","1 TL Vanillegranulat (oder besser eine Vanilleschote)","Curry / Paprikapulver","Zitronensaft","Cayennepfeffer","Salz / Pfeffer","2 Spritzer grüner Tabasco","1/2 TL Dill","Sojasauce","Hühnerbrühe (Granulat)","ca. 5 Korianderkörner"],"steps":["Lachs in einer Pfanne mit Öl braten.","Kurz vor Ende der Garzeit Lauch, etwas von der Petersilie und den Dill zugeben.","Dann den Fisch aus der Pfanne nehmen und mit einem Spritzer Sojasauce und der Sahne ablöschen und 1-2 TL Hühnerbrühe dazugeben.","Das Ganze einkochen lassen, bis die Sauce sämig ist.","Nun mit Vanille, Tabasco, etwas Zitronensaft, wenig Cayennepfeffer, Curry und Paprika sowie den Korianderkörnern und der restlichen Petersilie abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachs_in_Vanille","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kürbiskuchen","name":"Kürbiskuchen","steps":["Den Teig ausrollen.","Die restlichen Zutaten in eine Schüssel geben, gut verrühren.","Die Masse auf dem Teig verteilen.","Bei mittlerer Hitze backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%BCrbiskuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/K%C3%BCrbiskuchen._Zw%C3%B6nitzer_Kirmesfest._Erzgebirgskreis%2C_Sachsen_IMG_1362WI.jpg/960px-K%C3%BCrbiskuchen._Zw%C3%B6nitzer_Kirmesfest._Erzgebirgskreis%2C_Sachsen_IMG_1362WI.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kora27","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kürbiscremesuppe","name":"Kürbiscremesuppe","ingredients":["1 Hokkaido-Kürbis (diese Kürbisart muss nicht geschält werden und ist geschmackvoller, für die Zubereitung geeignet sind als Ersatz auch Butter-Kürbisse)","3 große Möhren","500 ml passierte Tomaten","2 Zwiebeln","6 gekochte Kartoffeln","700 ml Gemüsebrühe (mindestens)","200 ml Schmand","1 EL Weizenmehl","2 EL Kürbiskerne","1 TL Kürbiskernöl","Paprikapulver"],"steps":["Kürbis in Würfel schneiden.","Zwiebeln schälen, würfeln und im Fett glasig anschwitzen, Paprikapulver dazugeben und kurz mitrösten.","Dabei aufpassen, dass das Paprikapulver nicht verbrennt.","Mit etwas Essig ablöschen, den Kürbis und die geschälten nussgroß geschnittenen Karotten dazugeben und ca.","Mit Tomaten, den gekochten Kartoffeln und Gemüsebrühe aufgießen und aufkochen.","Auf mittlerer Flamme kochen bis der Kürbis weich ist.","Dann Suppe mit dem Stabmixer mixen und durch ein Spitzsieb passieren.","Schmand mit 1 EL Weizenmehl glattrühren und in die kochende Suppe rühren.","Das Mehl verhindert das Ausflocken der Suppe.","Mit Salz und weißem Pfeffer aus der Mühle würzen.","Kürbiskerne in der Pfanne rösten und mit dem Kernöl in die fertige Suppe geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%BCrbiscremesuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Käsekuchen ohne Boden","name":"Käsekuchen ohne Boden","ingredients":["1 kg Quark","125g Margarine oder weiche Butter","300g Zucker","3 Esslöffel Grieß","2 Esslöffel Stärkemehl (alternativ: Vanillepuddingpulver)","6 Eier","1 Prise Salz","1/2 Päckchen Backpulver","abgeriebene Zitronenschale und/oder einen Spritzer Zitrone","nach Geschmack Rosinen","eine Schicht Puderzucker auf den noch warmen Kuchen gibt den letzten Pfiff"],"steps":["Die Zutaten mit Ausnahme der Rosinen mit einem Mixer oder in der Küchenmaschine vermengen.","Nach Belieben Rosinen hineinrühren.","Masse in eine gefettete, mit Semmelbrösel ausgestreute Form geben und bei 200°C im Elektroofen ca. 45 Minuten backen. Heißluftherd 45 Minuten bei 170 Grad, dann 10 Minuten bei 120 Grad backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sekuchen_ohne_Boden","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG/960px-K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4028mdk09","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Kürbis-Risotto","name":"Kürbis-Risotto","ingredients":["300g Kürbisfleisch (am besten vom Muskatkürbis)","2-3 Schalotten","60g Butter","300g Reis (Arborio, besser Carnaroli)","1 Zweig frischen Rosmarin","1 Msp. Safran","1/4 Orangenschale - gerieben","1-2 Gläser Weißwein (herb und nicht zu kräftig)","1L heiße Fleischbrühe (Gemüsebrühe geht natürlich auch)","100g Fontina-Käse geraspelt (als Ersatz würziger Käse wie Gruyere)","Salz, Pfeffer","frische Basilikumblätter"],"steps":["Schalotten in kleine Würfel schneiden und in 2/3 der Butter leicht andünsten. Kürbis schälen, von den Kernen befreien und in mundgerechte Würfel schneiden. Kürbis und Reis hinzugeben und einige Minuten weiterdünsten.","Safran, Orangenschale sowie Rosmarin zum Reis geben und mit etwas Weißwein oder heißer Brühe angießen und rühren bis die Flüssigkeit aufgesogen ist. Wieder mit Brühe angießen und rühren, rühren, rühren... . Das Ganze wiederholen bis das Risotto cremig und noch leichten Biss hat – Carnaroli-Reis lässt sich da leichter handhaben.","Den Rosmarin-Zweig entfernen und den Fontina sowie die restliche Butter unterschlagen. Mit Salz und Pfeffer abschmecken und 5 - 10 Minuten im geschlossenen Topf ziehen lassen. Mit Basilikumblättern garnieren und schmecken lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%BCrbis-Risotto","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Käsereiz0r","name":"Käsereiz0r","ingredients":["6 Eier","100g geriebener Käse (z.B. fertig abgepackter Pizza-Käse)","3 TL Currypulver"],"steps":["Eier aufschlagen und mit den anderen Zutaten in eine Schüssel/Tasse geben","Alles gut verquirlen (damit nichts verklumpt)","ca. 1 EL Butter in eine Pfanne geben","Das verquirlte Zutatengemisch in der Pfanne ca. 5-10 Minuten braten","Nach Bedarf salzen","Guten Appetit!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sereiz0r","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Käsekuchen ohne Boden (2)","name":"Käsekuchen ohne Boden (2)","ingredients":["1250g Magerquark","2 P. Vanillezucker","2 P. Vanillepuddingpulver","4 Eier","250g Zucker","150g flüssige Butter","Zitronenschale, Rosinen, 1 Dose abgetropfte Mandarinen nach Belieben"],"steps":["Alle Zutaten miteinander verrühren und in eine gefettete und gemehlte Springform füllen.","Bei 180°C Ober-Unterhitze oder 160°C Heißluft ca. 1 Stunde im vorgeheizten Ofen backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sekuchen_ohne_Boden_(2)","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/0/02/Sonntagskuchen_Zebra-K%C3%A4sekuchen_ohne_Boden.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"kochtopf","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Kässpätzle","name":"Kässpätzle","ingredients":["1 kg Mehl","10 Eier","Salz","Muskat","Würziger Bergkäse","Zwiebeln"],"steps":["Das Mehl mit den Eiern, Salz und Muskat und Wasser zu einem zähflüssigen Teig kneten und ca.","30 Minuten ruhen lassen.","Nun die Zwiebeln schneiden und goldbraun anbraten.","Einen Topf mit Wasser aufsetzen und das Wasser zum Kochen bringen.","Den Teig nach und nach über ein Knöpfle-Hobel oder -Sieb in das kochende Wasser drücken.","Die aufsteigenden Spätzle mit einer Schaumkelle in eine Schüssel abschöpfen.","Zwischen die Spätzlelagen den geriebenen Käse streuen.","Vor dem Servieren die Spätzle noch mit den geschmorten Zwiebeln garnieren.","Nach Belieben mit Pfeffer und Salz abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4ssp%C3%A4tzle","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/K%C3%A4ssp%C3%A4tzle%2C_Gourmetvariante.jpg/960px-K%C3%A4ssp%C3%A4tzle%2C_Gourmetvariante.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alfred Kiefer","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachs-Spinat-Auflauf","name":"Lachs-Spinat-Auflauf","ingredients":["450&#8239;g Seelachsfilet","1&#8239;kg Blattspinat","50&#8239;g Schafskäse","150&#8239;g Edamer","Zitronenpfeffer, Salz, Muskat"],"steps":["Der Edamer wird fein gerieben oder geschnitten.","Nun wird der Spinat in einen Topf oder eine Schüssel gegeben (2) und mit dem Schafskäse vermengt.","Anschließend wird dieser mit Zitronenpfeffer, Salz und Muskat abgeschmeckt.","Statt des Zitronenpfeffers kann alternativ auch gewöhnlicher Pfeffer verwendet werden.","Die Seelachsfilets werden in eine Auflaufform gegeben und mit Zitronenpfeffer und Salz gewürzt (3).","Der Spinat wird nun auf den Filetstücken verteilt und zum Schluss mit dem geriebenen Käse bestreut.","Bis der Auflauf servierfertig ist, muss er bei 180&#8239;°C Umluft ca."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachs-Spinat-Auflauf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Kölscher Kaviar","name":"Kölscher Kaviar","ingredients":["200 g gute Flönz (gekochte Blutwurst)","1 Zwiebel","1 Röggelchen","Butter zum Bestreichen"],"steps":["Die Blutwurst häuten und in sehr kleine Würfel schneiden.","Die Zwiebel schälen und in dünne Ringe schneiden.","Blutwurst und Zwiebelringe auf einem Teller anrichten.","Mit dem Röggelchen und der Butter servieren.","Kategorie:Kochbuch/ Alle Rezepte Kategorie:Kochbuch/ Deutsche Küche Kategorie:Kochbuch/ Kölner Küche"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%B6lscher_Kaviar","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/69/2018-07-28-K%C3%B6lscher_Kaviar-9852.jpg/960px-2018-07-28-K%C3%B6lscher_Kaviar-9852.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Superbass","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kürbis-Ravioli mit Salbei","name":"Kürbis-Ravioli mit Salbei","steps":["Teig zubereiten aus Mehl, Ei und Öl","ausrollen oder durch Nudelteigmaschine drehen","Teig auf mit Mehl bestreutem Brett auslegen","Eigelb mit Wasser anrühren","und den Teig damit bestreichen","Kürbis-Schalotten-Füllung in Pfanne anschwitzen","mit Gemüsebrühe ablöschen","in kleinen Häufchen auf den Teig geben","die zweite Teighälfte darüber legen","mit runder Form Ravioli ausstechen","Ränder mit einer Gabel zudrücken","Ravioli in siedendes Wasser geben","inzwischen: Butter in der Pfanne zerlassen","Salbeistreifen dazugeben","1 - 2 Minuten ziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%BCrbis-Ravioli_mit_Salbei","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Käsekuchen mit Boden","name":"Käsekuchen mit Boden","ingredients":["Küchenmaschine oder Rührgerät","2 Rührschüsseln","Knethaken für den Teig","Quirl für die Füllung","Teigschaber","Küchenpinsel","Springform","100 g Zucker","200 g Mehl","65 g Butter","2 Eier","1 TL gemahlene Vanille","1 Prise Salz","1 kg Magerquark","250 ml Schlagsahne","220 ml Wasser","2 Eier","1 Tasse Zucker","1 TL gemahlene Vanille","1 Prise Salz","1 Beutel Sahnepudding","1 TL gemahlene Zitronen- oder Orangenschale"],"steps":["Backofen auf 190 bis 200 °C vorheizen.","Währenddessen den Teig gründlich kneten und die Füllung gut durchrühren.","Den Teig in die mit etwas Öl eingepinselte Springform geben, gleichmäßig verteilen und etwas am Rand hochdrücken.","Die Füllung darauf geben.","Im vorgeheizten Ofen bei Unterhitze (keine Umluft!) ca.","50 Minuten backen.","Dann noch mal 10 Minuten bei zusätzlicher Oberhitze die Oberfläche des Kuchens leicht goldbraun backen.","Den Kuchen erst nach vollständigem Abkühlen aus der Form nehmen.","Er schmeckt am besten, wenn er einen Tag durchgezogen ist.","Käsekuchen mit Boden Käsekuchen mit Boden"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%A4sekuchen_mit_Boden","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG/960px-K%C3%A4sekuchen_mit_Mandarinen_ohne_Boden_2013.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4028mdk09","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Lachs-Pie","name":"Lachs-Pie","steps":["Lachsfilet, Lauchzwiebeln und Dill zerkleinern","In eine ofenfeste Form geben","Eier und Crème fraîche verrühren und darüber gießen","Käse reiben und die Pie damit bestreuen","Bei 175° etwa 45 Minuten goldbraun backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachs-Pie","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Lachs-Pie_1.jpg/960px-Lachs-Pie_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Kürbis-Kichererbsen-Curry","name":"Kürbis-Kichererbsen-Curry","steps":["Zwiebel und Knoblauch schälen, würfeln und in Öl andünsten","Kürbis, Kichererbsen, Tomaten und Currypulver dazugeben, 15 Minuten bei mittlerer Hitze zugedeckt schmoren","Inzwischen Garnelen in Öl goldbraun braten, salzen und pfeffern","Gemüse mit Salz und Pfeffer abschmecken, Reis hinzufügen","Mit den Garnelen anrichten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_K%C3%BCrbis-Kichererbsen-Curry","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Lasagne Bolognese","name":"Lasagne Bolognese","ingredients":["1 Zwiebel","500g Rinderhack","2 Knoblauchzehen","2 EL Tomatenmark","500g passierte Tomaten (Tetrapack)","Oregano, Basilikum, Salz, Pfeffer","40g Butter oder Margarine","40g Mehl","400-500ml Milch","200g Gouda","40-50g Parmesan","Muskat, Salz, Pfeffer","250g Lasagneplatten"],"steps":["Die Zwiebel fein hacken und in einer Pfanne andünsten","Das Hackfleisch dazugeben und gemeinsam mit der Zwiebel anbraten","Die fein gehackten Knoblauchzehen dazu geben","Das Tomatenmark unterrühren und das Ganze mit geschlossenem Deckel etwas andünsten","Die passierten Tomaten zugeben und mit den Gewürzen zu einer Soße Bolognese verarbeiten und bei mittlerer Hitze einkochen lassen","In einem zweiten Topf 40g Butter oder Margarine erhitzen","Das Mehl in den Topf sieben und anschwitzen","Die Milch dazugeben, bei mittlerer Hitze aufkochen und gleich mit einem Schneebesen zu rühren beginnen","50g Gouda und den kompletten Parmesan einrühren","Die Béchamelsoße mit Muskat, Salz und Pfeffer abschmecken","In eine ca. 20x25cm große Auflaufform zuerst eine Schicht Béchamelsoße geben","Diese mit Lasagneplatten bedecken","Eine Schicht Soße Bolognese darauf geben, dann eine dünne Schicht Béchamelsoße und wieder mit Lasagneplatten abdecken","Das ganze so lange wiederholen bis alle Zutaten verarbeitet sind, ganz oben sollte idealerweise eine Schicht Béchamelsoße sein","Die Lasagne mit 150g Gouda bestreuen und bei 180°C (Umluft + Ober- und Unterhitze) für 40-45 Minuten in den Ofen stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lasagne_Bolognese","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Lasagne_2022.jpg/960px-Lasagne_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Wittwer","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Letscho","name":"Letscho","ingredients":["3 Paprika rot/grün/gelb","1 Zwiebel","500 g gemischtes Hackfleisch","1 Ring Fleischwurst","1 Tube Tomatenmark"],"steps":["Die Zwiebel in 1 Esslöffel Öl andünsten, das Hackfleisch hinzugeben und alles gut anbraten.","Danach die klein gewürfelten Paprikastückchen, den Ring Fleischwurst auch gewürfelt, hinzufügen.","Alles vermengen und mit 1 Liter Gemüsebrühe und der Tube Tomatenmark aufgießen.","Mit etwas Salz, Pfeffer und Paprika abschmecken.","Bei kleiner Hitze ca.","Letscho Letscho Letscho"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Letscho","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Grillspie%C3%9F_mit_Letscho_und_Kartoffel-Wedges_%28IMG_20251113_115706%29.jpg/960px-Grillspie%C3%9F_mit_Letscho_und_Kartoffel-Wedges_%28IMG_20251113_115706%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Legner (User:simon04)","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lammcurry","name":"Lammcurry","ingredients":["1 kg Lammfleisch","500 gr Zwiebeln","4 EL Öl oder Butterschmalz","2 Knoblauchzehen","1 Dose Kokosmilch 300ml","1 Dose Tomaten 300ml","1TL Kurkuma","1TL Curry","1 Lorbeerblatt","1 Chili-Schote","frischer Koriander oder Petersilie"],"steps":["Zwiebeln schälen und klein schneiden","Fleisch würfeln, trocknen","Fett in Bratentopf erhitzen","Fleisch kräftig anbraten","Zwiebeln dazu","Curry, Chili und Kurkuma dazu und kurz mitbraten","mit Tomaten ablöschen und loskochen","40 min köcheln","Kokosmilch dazu und abkochen lassen","Petersilie oder Koriander fein hacken","Petersilie oder Koriander darüber","fertig !!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lammcurry","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Lammkeule geschmort","name":"Lammkeule geschmort","ingredients":["1 frische Lammkeule mit Knochen","6 EL Thymian getrocknet","1/2 Flasche trockener Rotwein","Brühwürfel \"fette Brühe\"","1 große Zwiebel","Olivenöl","1-2 Knoblauchzehen","Zuckercouleur (braune Lebensmittelfarbe)","12-15 mittlere festkochende Kartoffeln"],"steps":["Schritt 2: Kartoffeln schälen und in kaltes Wasser legen, damit sie nicht braun und unansehnlich werden. Nach den 1 1/2 Stunden den Bräter öffnen, mit restlichem Wein aufgießen, Lammkeule wenden und Kartoffeln roh in den Bräter zur Lammkeule legen. Deckel wieder schließen und noch 1&nbsp;Stunde im Ofen schmoren lassen.","Schritt 3: Nach der Stunde die Lammkeule aus dem Bräter heben und Knochen entfernen. Dann in Scheiben aufschneiden und auf einer Platte anrichten. Kartoffeln aus dem Sud in eine Schüssel legen, dann den Sud abschmecken, evtl. mit etwas Senf, aufkochen und mit Soßenbinder eindicken. Dann das Fleisch damit übergießen und den Rest der Soße separat stellen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lammkeule_geschmort","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Leberknödel","name":"Leberknödel","ingredients":["250g - 500g Leber vom Schwein","1 Ei","1 Zwiebel","1 hartes Brötchen","etwas weiche Butter","Salz, Pfeffer, frisch geriebene Muskatnuß","Semmelbrösel"],"steps":["Die Leber mit der Zwiebel und dem Brötchen durch den Fleischwolf drehen, Ei, Butter, Gewürze und die Semmelbrösel dazugeben, alles gut durchrühren, bis es eine ziemlich feste Masse ist.","Mit einem Teelöffel kleine Knödel in die Brühe geben, den Teelöffel erst in die Heiße Brühe tauchen, etwa 5-8 min ziehen lassen.","Leberknödel Leberknödel Leberknödel"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Leberkn%C3%B6del","country":"Austria","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Kallstadt%2C_Leberkn%C3%B6del_im_Henninger%27s_Strau%C3%9F_Wirtschaft.jpg/960px-Kallstadt%2C_Leberkn%C3%B6del_im_Henninger%27s_Strau%C3%9F_Wirtschaft.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nemracc","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Leckere Brötchen","name":"Leckere Brötchen","ingredients":["8 Brötchen","2 Pakete Kräuterschmelzkäse","125 g Butter","6 Scheiben roher Schinken","6 Scheiben gekochter Schinken","6 kleine Gurken","1 Chilischote","1 Knoblauchzehe","Salz, Pfeffer"],"steps":["Den rohen und gekochten Schinken, die Chili und die Gurken klein schneiden.","Alles mit der Butter und dem Käse vermischen.","Mit Salz, Pfeffer und Knoblauch abschmecken.","Die Masse gleichmäßig auf die halbierten Brötchen verteilen.","Backen für ca. 10 Minuten bei ca. 175°C Heißluft oder ca. 200°C Ober-/Unterhitze."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Leckere_Br%C3%B6tchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Leckere-broetchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Klaus Hermsen","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Lammfleisch -Es ist wie Honig-","name":"Lammfleisch -Es ist wie Honig-","steps":["Das Fleisch quer zur Faser in sehr dünne Scheiben schneiden. In eine Schüssel geben, die Hoisinsauce hinzufügen, gut umrühren, dann die Maisstärke darüberstreuen und untermischen, bis das Fleisch gleichmäßig überzogen ist.","Die Würzzutaten vermengen und beiseite stellen.","Das Erdnussöl in einem Wok erhitzen und das Fleisch bei mäßiger Hitze braten, dabei mit Hilfe von zwei Stäbchen rühren, um die Scheiben voneinander zu trennen. Wenn sie rötlichbraun und gerade gar sind, herausnehmen.","Die Würzzutaten in den Wok geben, zum Kochen bringen und das Sesamöl hinzufügen.","Das Lammfleisch wieder hineingeben und bei hoher Temperatur rasch rühren, bis es mit der Sauce überzogen ist. Sofort servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lammfleisch_-Es_ist_wie_Honig-","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Lammfrikadellen","name":"Lammfrikadellen","ingredients":["500 g Lammhackfleisch","2 Eier","1 Kugel Mozarella","1 EL Olivenöl","1 bis 2 Knoblauchzehen","Provencekräuter","Pfeffer","Rosenpaprika","Paprika edelsüß","Salz"],"steps":["Knoblauch pressen","alle Zutaten in eine Rührschüssel geben","Zutaten gut durchkneten, bis der Mozarella komplett untergemischt ist (&rarr; Küchenmaschine)","Frikadellen formen und auf Backblech legen","im auf 200 °C vorgeheizten Backofen backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lammfrikadellen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Leberwurst","name":"Leberwurst","ingredients":["650 g Schweinebauch","350 g Schweineleber","2 Zwiebeln","20 g Salz","3 g Zucker","5 g Majoran","2 g Pfeffer","1 g Kümmel","1 g Thymian"],"steps":["Den Schweinebauch in einen Topf geben, leicht mit Wasser bedeckt 90 min köcheln.","Die Zwiebeln zerkleinern und andünsten.","Das Fleisch aus der Brühe nehmen und in grobe Stücke schneiden.","Die Leber ebenfalls in Stücke schneiden.","Fleisch, Leber, Zwiebeln und Gewürze mischen.","Die Masse durch den Fleischwolf drehen (Lochung 4,5 mm) eventuell ein zweites Mal wolfen, wenn eine feinere Masse gewünscht wird (Lochung 2 mm).","Meist ist die Masse etwas zu trocken und kann jetzt mit der Fleischbrühe auf die gewünschte Konsistenz gebracht werden.","In nicht allzu große Gläser abfüllen (ca. 200 g / Glas). Beim Abfüllen gut verdichten, damit keine Luftblasen entstehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Leberwurst","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Aachener_Weihnachts-Leberwurst-92956.jpg/960px-Aachener_Weihnachts-Leberwurst-92956.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimond Spekking","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachs in Weisswein-Sahnesauce","name":"Lachs in Weisswein-Sahnesauce","ingredients":["500 g Wildlachs oder Bio-Zuchtlachs","200 ml trockener Weißwein guter Qualität","200 ml Kochsahne","1 TL Creme Fraiche","Zuckerkulör","Olivenöl","Pfeffer","Salz","Paparikapulver edelsüß","Piment d'Espelettes","frischer Zitronenbasilikum"],"steps":["Lachs in mundgerechte Stücke schneiden und in etwas Olivenöl im Wok andünsten.","Mit Weißwein ablöschen und Sahne hinzugeben.","Vorsichtig salzen und etwas Pfeffer hinzugeben.","Mit der Crème fraîche andicken.","Ein kleiner Tropfen Zuckerkulör gibt der Sauce Teint, dann wird die Farbe mit Paprikapulver dem Lachs leicht angeglichen.","Piment d'Espelette gibt Schärfe, kleingehackter Zitronenbasilikum rundet ab.","Als Beilage Bandnudeln oder schwarzer Reis.","Zum Lachsgericht passt der Weißwein, mit dem es gekocht wurde.","Lachs in Weisswein-Sahnesauce Lachs in Weisswein-Sahnesauce"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachs_in_Weisswein-Sahnesauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Lammlachs mit Fenchel","name":"Lammlachs mit Fenchel","steps":["Lammlachs in Stücke schneiden und mit den übrigen Zutaten marinieren","Fenchel putzen, vierteln, Strunk herausschneiden","Fenchel ca. 6 Minuten weich kochen","Inzwischen Zwiebel, Möhre und Ingwer sehr klein schneiden","Das Gemüse in eine ofenfeste Form geben, würzen und Sahne zugießen","Käse und Panko-Mehl mischen und darüberstreuen","Bei 200° C etwa eine halbe Stunde backen","15 Minuten vor Ende der Backzeit Lamm kräftig anbraten","Kurz vor dem Servieren Sahne zugießen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lammlachs_mit_Fenchel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Lammlachs_mit_Fenchel.jpg/960px-Lammlachs_mit_Fenchel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lamm mit Kräuterkruste","name":"Lamm mit Kräuterkruste","steps":["Toastbrot fein zerkrümeln","Kräuter hacken, Knoblauch pressen","Alles mit Butter und Eigelb zu einer cremigen Masse verrühren, würzen","Etwa 1 cm dick auf ein Blech streichen, mindestens 1 Stunde kalt stellen","Backofen auf 100° C vorheizen","Lamm rundherum anbraten, salzen und pfeffern, im Ofen 45 Minuten garen","Backofengrill einschalten","Kräuterkrustenplatte in zwei Teile schneiden und je 1 Stück auf das Lamm legen","In ca. 5 Minuten goldbraun gratinieren, in Scheiben geschnitten servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lamm_mit_Kr%C3%A4uterkruste","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Lamm_mit_Kr%C3%A4uterkruste.jpg/960px-Lamm_mit_Kr%C3%A4uterkruste.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachstörtchen","name":"Lachstörtchen","steps":["Die Mulden eines Muffin-Blechs gut mit Butter einfetten, Backofen auf 200° C vorheizen","Toastscheiben mit einem Nudelholz flach ausrollen, nach Belieben entrinden","Brot vorsichtig in die Mulden drücken, es reißt leicht","Brokkoli mit Sahne und Eiern pürieren und kräftig würzen","Lachs in 12 Würfel schneiden und je einen Würfel in ein Förmchen setzen","Gemüsemix angießen und eine halbe Stunde backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachst%C3%B6rtchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Lachst%C3%B6rtchen_1.jpg/960px-Lachst%C3%B6rtchen_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachslasagne","name":"Lachslasagne","steps":["Gemüse fein würfeln, Lachs in mundgerechte Stücke schneiden","Gemüse in 1 EL Butter andünsten, Sahne zugeben und etwa 5 Minuten köcheln lassen","Ofen auf 180 Grad vorheizen","1 EL Butter in einem Topf erhitzen, Mehl einstreuen, Milch angießen, ca. 7 Minuten köcheln lassen und würzen","Etwas Béchamelsoße in eine ofenfeste Form geben, mit Lasagneblättern auslegen","Dann etwas Gemüsemischung, Lachs und Kräuter darauf verteilen, Soße darübergießen und wieder mit Nudelblättern bedecken","So weiter verfahren, bis alle Zutaten aufgebraucht sind","Lasagne in 45 Minuten goldbraun backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachslasagne","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Lachslasagne_6.jpg/960px-Lachslasagne_6.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachsfilets mit Walnuss-Salsa","name":"Lachsfilets mit Walnuss-Salsa","steps":["Walnusskerne mit Salz, Chili und einer Prise Zucker 3 Minuten in Öl rösten","Zwei Drittel davon fein hacken, den Rest als Garnitur beiseite legen","Lauchzwiebeln in feine Ringe schneiden","Ananas fein würfeln","Kräuterblättchen abzupfen","1 Limette in Spalten schneiden, Schale der anderen abreiben und die Frucht auspressen","Saft und Schale mit Orangensaft, Walnüssen, Lauchzwiebeln, Ananas und Kräutern mischen, mit Salz und Pfeffer würzen","Lachs salzen und pfeffern","In heißem Öl von jeder Seite braten","Mit der Salsa anrichten und den übrigen Nüssen, Kräutern und Limettenspalten garniert servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachsfilets_mit_Walnuss-Salsa","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Lachsfilets_mit_Walnuss-Salsa.jpg/960px-Lachsfilets_mit_Walnuss-Salsa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lachs mit Kartoffelkruste","name":"Lachs mit Kartoffelkruste","steps":["Backofen auf 200° C vorheizen","Kartoffeln schälen, in 1-2 cm dicke Scheiben schneiden oder hobeln","Eine Minute vorkochen","Lachs auf ein mit Backpapier belegtes Blech legen, salzen, pfeffern","Kartoffelscheiben dachziegelartig auf dem Fisch verteilen, mit flüssiger Butter bestreichen","Im Ofen etwa 20-30 Minuten backen","Spitzkohl in feine Streifen schneiden und 3 Minuten garen","Etwas Zucker und Butter erhitzen, Walnüsse darin schwenken","Zwiebel fein würfeln, in Butter glasig dünsten","Spitzkohl dazugeben, Brühe und Sahne dazugeben, einige Minuten kochen und abschmecken","Nüsse unterheben oder getrennt servieren","Kohl mit Lachs und eventuell Dill anrichten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lachs_mit_Kartoffelkruste","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Lachs_mit_Kartoffelkruste_3.jpg/960px-Lachs_mit_Kartoffelkruste_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Les Recettes Françaises","name":"Les Recettes Françaises","steps":["Kalbfleisch in Stücke schneiden und in einem Topf mit kaltem Wasser aufkochen.","Wasser abgießen, dann frisches Wasser mit Gemüse, Lorbeerblatt und Nelke hinzufügen.","Fleisch bei niedriger Hitze ca.","1,5 Stunden garen.","In einer anderen Pfanne Butter schmelzen, Mehl hinzufügen und kurz kochen.","Die Brühe nach und nach dazugeben, um eine weiße Sauce zu machen.","Sahne und Eigelb unterrühren (nicht kochen lassen).","Fleisch und Pilze hinzufügen, mit Salz, Pfeffer und Zitronensaft abschmecken.","Mit Reis servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Les_Recettes_Fran%C3%A7aises","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mandel-soja Milchshake mit Sanddorn","name":"Mandel-soja Milchshake mit Sanddorn","ingredients":["Sojapulver oder Sojamilch","Mandelpulver oder Mandelmilch","Sanddornsaft"],"steps":["Sojapulver und Mandelpulver zu gleichen Teilen mischen.","Mit Wasser mischen, etwa 2 - 4 Eßlöffel auf 0,4 Liter.","Alternativ: Sojamilch und Mandelmilch in gleichen Teilen mischen.","Sanddornsaft zugeben (1 - 3 Eßlöffel auf 0,4 Liter)","Nach Wunsch, in einem geeigneten Gefäß, durch Schütteln aufschäumen und/oder dekorieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mandel-soja_Milchshake_mit_Sanddorn","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Marmorkuchen","name":"Marmorkuchen","ingredients":["300 g Butter oder Margarine,","275 g Zucker,","5 Eier,","optional: abgeriebene Schale von einer unbehandelten Zitrone,","1 Päckchen Vanillinzucker oder selbstgemachter Vanillezucker,","375 g Mehl,","2-3 Esslöffel Milch,","1/2 Päckchen Backpulver,","3 Esslöffel Kakaopulver,","optional: 50 g dunkle Schokolade oder Blockschokolade, gerieben","eine Prise Salz"],"steps":["Die Gugelhupf- oder Kastenform mit Butter einfetten. Dann mit etwa der Hälfte des Teiges füllen.","Zum restlichen Teig das Kakaopulver und noch etwas Milch zugeben, sowie die Schokolade zugeben und unterrühren.","Den nun braunen Teig mit einem Löffel portionsweise auf dem hellen Teig verteilen, anschließend mit einer Gabel in spiralförmigen Kreisen einmal durch den Teig gehen, um das Marmormuster zu erzeugen.","Den Kuchen auf der mittleren Schiene 55-70 min. bei 180 °C (vorgeheizter Ofen) backen. Kurz abkühlen lassen und dann aus der Form stürzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Marmorkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Marmorkuchen_in_M%C3%BCnchen.jpg/960px-Marmorkuchen_in_M%C3%BCnchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Limo-Kuchen","name":"Limo-Kuchen","ingredients":["1 Tasse Öl","1 Tasse Limo","2 Tassen Zucker","3 Tassen Mehl","4 Eier","1 Päckchen Backpulver","1 Päckchen Vanillinzucker","1 Prise Salz"],"steps":["Alle Zutaten zu einem glatten Teig verrühren.","In eine (vorzugsweise Kasten-) Backform füllen.","Bei 180°C etwa 40-45 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Limo-Kuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Marmelade","name":"Marmelade","ingredients":["900 g Apfelsinenfruchtfleisch (ca. 8 bis 10 Apfelsinen; 3 unbehandelte)","1 kg (Gelier-)Zucker"],"steps":["Die Apfelsinen waschen und trocknen.","25 g Schale von den 3 unbehandelten Apfelsinen abreiben.","Danach werden die Apfelsinen geschält, enthäutet und in Spalten geschnitten.","900 g Fruchtfleisch mit der Schale mischen und in einem Topf zum Kochen bringen.","Darin gut eine Minute unter ständigem Rühren sprudelnd kochen lassen.","Danach in Gläser abfüllen wie beim Rezept \"Konfitüre\" beschrieben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Marmelade","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Tulpe_%27Orange_Marmelade%27_im_botanischen_Garten_in_M%C3%BCnchen_01.jpg/960px-Tulpe_%27Orange_Marmelade%27_im_botanischen_Garten_in_M%C3%BCnchen_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Marzipan-Ersatz","name":"Marzipan-Ersatz","ingredients":["500g Puderzucker","4 Esslöffel Milch","1 Esslöffel Butter","1 1/2 Fläschchen Backaroma (Bittermandel)","500g Grieß"],"steps":["Warme Butter mit der Milch und dem Puderzucker leicht erwärmen, verrühren, und erkalten lassen.","Aroma beigeben und Grieß unterkneten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Marzipan-Ersatz","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Markklößchen","name":"Markklößchen","ingredients":["40g Mark aus Markknochen (aus 250-300g Markknochen)","1 Ei","1 Prise Salz","50g frische Semmelbrösel"],"steps":["Das Mark wird in einer Pfanne ausgelassen und schauming gerührt.","Unter Rühren wird das Ei, Salz und Semmelbrösel hinzugefügt, bis ein glatter Teig entsteht. Anschließend eine halbe Stunde ruhen lassen.","Zu kleinen runden Klößchen formen und in einer Suppe gar kochen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Markkl%C3%B6%C3%9Fchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Markkloesschensuppe.jpg/960px-Markkloesschensuppe.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Die Autorenschaft wurde nicht in einer maschinell lesbaren Form angegeben. Es wird AlexanderDreyer~commonswiki als Autor angenommen (basierend auf den Rechteinhaber-Angaben).","licence":"Public domain","pageImageChecked":true},{"title":"de:Kochbuch/ Lübecker Leckerli","name":"Lübecker Leckerli","ingredients":["Teig:","250 g Butter","1 Päckchen Vanillinzucker","100 g Puderzucker","2 Eier","250 g Speisestärke","75 g Mehl","30 g Kakao","Füllung:","150 g Marzipan-Rohmasse","75 g Puderzucker","1 Eigelb","Belag","25 Walnuss-Hälften"],"steps":["Die Zutaten für den Teig zu einem Rührteig verarbeiten und die Masse zu Rollen von ca. 1 cm Durchmesser formen. Dazu fingerdicke Scheibchen abschneiden.","Die Materialien für die Füllung gut vermischen und verkneten, anschließend Kügelchen daraus formen.","Die Marzipankugeln auf die Teigscheiben legen, Teig darüber ziehen und alles zu Kugeln formen. Dann mit Walnusshälften belegen und diese gut festdrücken.","Die Plätzchen auf ein mit Packpapier ausgelegt Backblech legen und bei 170 °C (Umluftherd) ca. 10 bis 1 Minuten goldbraun backen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_L%C3%BCbecker_Leckerli","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Lütticher Waffeln","name":"Lütticher Waffeln","ingredients":["500 g Butter","1000 g Mehl","200 g Zucker","1,5 Tassen Milch","80 g Hefe","5 Eier","400 g Perlzucker"],"steps":["Die Butter bei niedriger Temperatur vorsichtig schmelzen und nach und nach die Eier untermischen.","Die Hefe in lauwarmer Milch auflösen, danach das Mehl-Zucker mit dem Butter-Ei Gemisch vorsichtig verkneten.","Den Teig 45 Minuten ruhen lassen und dann den Perlzucker untermischen.","Portionen von 100 g abwiegen, dem Waffeleisen entsprechend länglich formen und noch etwas gären lassen.","Die Waffeln in entsprechend dicken, gefetteten und vorgeheizten Waffeleisen backen.","Für ein für den Privatgebrauch erhältliches Waffeleisen für belgische Waffeln reichen die angegebenen Mengen für ca.","Lütticher Waffeln Lütticher Waffeln Lütticher Waffeln"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_L%C3%BCtticher_Waffeln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Marzipanschnitten","name":"Marzipanschnitten","ingredients":["300 g Mehl","1 Eigelb","200 g Butter","100 g Zucker","1 Päckchen Zitronenaroma oder 1 Teel. gemahlene Zitronenschale","400 g Marzipanrohmasse","1 El Grafschafter Goldsaft","50 g fein gemahlene Pistazien","1 Eiweiß","gehackte Vanilleglasur","gehackte Pistazien zum Bestreuen","Klarsichtfolie zum Ausrollen"],"steps":["Die Teigzutaten gut verkneten. In Folie gewickelt im Kühlschrank etwa eine Stunde ruhen lassen.","Marzipan mit dem Goldsaft und den Pistazien verkneten.","Den Teig zwischen Backpapier 5 mm dick zu einem Rechteck ausrollen. Mit etwas verquirltem Eiweiß bestreichen. Die Füllung zwischen Klarsichtfolie halb so groß wie den Teig ausrollen. Auf die eine Hälfte des Teigrechtecks legen, mit dem restlichen Teig abdecken. In 2 x 3 cm große Stücke schneiden und mit Eiweiß bestreichen.","Im vorgeheizten Backofen bei 190°C 10-15 min backen. Aus dem Ofen nehmen und auf einem Kuchengitter auskühlen lassen.","Vanilleglasur in einen Gefrierbeutel geben und im Wasserbad schmelzen. Von dem Beutel eine Ecke abschneiden und feine Linien auf die Schnitten spritzen. Sofort mit Pistazien bestreuen und trocknen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Marzipanschnitten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Linseneintopf","name":"Linseneintopf","ingredients":["250&nbsp;g rote Linsen","1 Teeglas Olivenöl","1 Teelöffel Kreuzkümmel","1 Teelöffel Kardamom","1 Teelöffel Kurkuma","1 Teelöffel Schwarzkümmel","3 Stück Lorbeerblätter","1 Esslöffel Zucker","2 Esslöffel mildes Curry","1 Stück Gemüsezwiebel","4 Stück Möhren","6 Stück kleine Kartoffeln","1 Stück Zucchini","1 Stück kleine Lauchstange","1 Teeglas Paprikamark","400&nbsp;g Gewürfelte Tomaten (Dose)","300&nbsp;ml Tomatenpüree","1,2&nbsp;Liter Gemüsebrühe","1 Bund glatte Petersilie","50&nbsp;g frisch gehobelten Parmesan","3 Stangen Knoblauchbaguette"],"steps":["Die Linsen im Metallsieb mit kaltem Wasser waschen, bis das Wasser klar ist.","Die Linsen abtropfen lassen. Gemüse waschen, schälen, schneiden (siehe unten).","In einem großen Edelstahltopf das Öl erhitzen. Ofen vorheizen.","Schneiden:","Zwiebeln &rarr; dünne Spalten","Möhren &rarr; dünne Scheiben","Kartoffeln &rarr; mittlere Würfel","Zucchini &rarr; Würfel","Lauch &rarr; dünne halbe Ringe","Die Gewürzmischung hinzugeben und nach 30&nbsp;Sekunden das frische Gemüse nach und nach hinzufügen und das Gewürz aufnehmen lassen, indem man gut durchrührt. Auf keinen Fall anbrennen lassen! Zucker hinzugeben und durchrühren.","Das Paprikamark und die Tomaten hinzufügen.","Mit Brühe ablöschen und nach Zugabe der Linsen 15 Minuten kochen lassen.","Brot im Ofen aufbacken. Zwischenzeitlich immer wieder umrühren.","Serviert wird mit gehackter Petersilie und dem Parmesan in tiefen Tellern. Dazu reicht man das knusprige Baguette."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Linseneintopf","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Linseneintopf_mit_Blutwurst_2.JPG/960px-Linseneintopf_mit_Blutwurst_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brücke-Osteuropa","licence":"CC0"},{"title":"de:Kochbuch/ Makronen","name":"Makronen","ingredients":["200 g Eiweiß","500 g Zucker","500 g Nüsse","2 P. Vanillezucker"],"steps":["Eiweiß mit Zucker steif schlagen etwas für Glasur wegnehmen.","Gemahlene Nüsse daruntermengen.","Häufele machen (Spritzbeutel!).","In jedes Häufele eine Vertiefung eindrücken, einen Tupfer Glasur daraufgeben und nach Belieben mit halben Nüssen verzieren.","bei 170&nbsp;&deg;C ca. 15&nbsp;min backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Makronen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0b/Tekrum_Makronen-Dessert_Werbemarke.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AnonymousUnknown author","licence":"Public domain"},{"title":"de:Kochbuch/ Mandelkuchen","name":"Mandelkuchen","steps":["Backofen auf 160 °C (Umluft) vorheizen.","Eier trennen. Das Eigelb mit 200 gr Puderzucker zu einer cremigen Masse ohne Körner verrühren. Das Vanillemark aus der Schote ziehen, das Vanillemark, die Zitronenschale und den Zimt zur Puder/Eiermasse dazugeben und einrühren. Zuletzt die Mandeln langsam in den Teig rühren.","Das Eiweiß in einer zweiten Schüssel mit einer Prise Salz steif schlagen. Den Eischnee zum Mandelteig unterheben und vorsichtig zu einer homogenen Masse vermischen.","Die Springform mit Öl/Fett und Mehl beschichten oder mit Backpapier auslegen. Den Teig in die Springform füllen.","Die Springform in den Ofen stellen und ca. 45 - 55 Minuten backen.","Vor dem Servieren dem Kuchen mit dem restlichen Puderzucker durch ein Sieb dick bestäuben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mandelkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Marzipanmuffins","name":"Marzipanmuffins","ingredients":["150 g Margarine oder weiche Butter","150 g Marzipanrohmasse","3 Eier","100 ml Milch","100 g Mehl","100 g Zucker","100 g feine Haferflocken","2 TL Backpulver","2 Btl. Vanillezucker","Papierförmchen"],"steps":["Marzipan fein würfeln oder mit einer Gabel zerdrücken und mit Fett, Milch und Eiern gut verrühren.","Die restlichen trockenen Zutaten mischen, dazu geben und mit dem Handrührgerät zu einem glatten Teig verarbeiten. Ist er zu zäh, etwas mehr Milch dazugeben.","Muffinsformen mit Papierförmchen auslegen oder Papierförmchen zweilagig auf ein Backblech stellen. Teig auf die Förmchen verteilen und bei 180 °C 20-25 min backen.:"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Marzipanmuffins","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Madeleines","name":"Madeleines","ingredients":["4 Eier","100 g Zucker","1 Prise Salz","100 g Mehl","1 gestrichenen TL Backpulver","abgeriebene Schale einer Zitrone","75 g geschmolzene Butter"],"steps":["Eier, Zucker und Salz in einer Rührschüssel schaumig schlagen.","Mehl, Backpulver und Zitronenschale mischen, unter die Masse heben und zuletzt geschmolzene Butter zugeben.","Den Teig in die gefetteten Formen verteilen, dabei bedenken, dass der Teig noch aufgehen wird und dann mehr Platz braucht.","Im vorgeheizten Ofen bei 180 °C 12 bis 15 Minuten backen, die Oberfläche soll gerade eben nicht bräunen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Madeleines","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Maispuffer","name":"Maispuffer","ingredients":["150 g Mehl","2 Dosen Gemüsemais","4 Eier","1 Tüte geriebener Emmentaler (ca. 200 g)","Sonnenblumenöl (mit anderen Sorten schmeckt es eigenartig)","1/2 Tütchen Backpulver"],"steps":["Reichlich Öl in die Pfanne geben und diese erhitzen. Auf 7 oder 8 bei Skala bis 9. (Wird das Öl zu heiß, knallen die Maiskörner und Ölspritzer schmerzen.)","Mehl mit Backpulver mischen, den Mais, die Eier, den geriebenen Käse mit einem Eßlöffel unterrühren.","In eine große Pfanne passen drei Eßlöffel voll Teigmasse gleichzeitig. Mit Pfannenwender flachdrücken.","Backen, bis der Rand goldbraun ist. Wenden. Vorsicht, falls der Mittelteil noch flüssig ist! Kleckert sehr. Lieber Hitze runterdrehen und noch eine Minute backen.","1 bis 2 Minuten auf der anderen Seite backen.","Auf den großen Teller heben. (Vorsicht, fetttriefend.)","Auf diese Weise den ganzen Teig verbacken. (Schüssel danach sofort heiß ausspülen - die Kruste schafft sonst auch ein gutwilliger Geschirrspüler nicht.)","Dazu unbedingt Servietten legen. Es lohnt sich. -"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Maispuffer","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Limetten-Möhren","name":"Limetten-Möhren","steps":["Möhren schälen, längs halbieren, dickere Möhren vierteln","Schalotten abziehen und fein würfeln","Eine Limette in Scheiben schneiden, die andere auspressen","Öl und Butter erhitzen, Möhren und Schalotten andünsten, mit Honig beträufeln, Limettensaft und -scheiben zugeben","Etwa 10 Minuten zugedeckt bei kleiner Hitze bissfest dünsten und würzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Limetten-M%C3%B6hren","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Limetten-M%C3%B6hren_1.jpg/960px-Limetten-M%C3%B6hren_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Lowcarb-Schokoladenkuchen","name":"Lowcarb-Schokoladenkuchen","ingredients":["6 Eier","8 EL Xylit oder 8 EL Erythrit mit 1 Messerspitze Sucralose zur Verstärkung der Süßkraft","180 g Mandelmehl","100 g gemahlene Mandeln","80 g Butter oder Butterghee","100 ml Kochsahne 15%","50 g zuckerfreie dunkle Schokolade (Valrhona)","1 EL Kakaopulver","Gewürze: Zimt, Vanille, Chili","1 Prise Salz","50 ml Rum oder Weinbrand"],"steps":["Die Schokolade mit der Sahne im Mixer fein zerkleinern.","Eier in die Rührschüssel der Küchenmaschine aufschlagen, mit Xylit oder Erythrit sowie der Butter langsam verrühren, bis die Masse schaumig wird.","Nach und nach die anderen Zutaten hinzugeben und alles sehr gründlich miteinander verrühren.","Je mehr gerührt wird, gerne ca.","30 Minuten, um so luftiger und homogener wird der Teig und nachher der Kuchen.","Teig in gefettete Förmchen oder Muffinformen aus Papier füllen.","Bei 175 °C mit Ober- und Unterhitze gut 20 Minuten backen.","Füllt man den gesamten Teig in eine gefettete Silikon-Rührkuchenform, beträgt die Backzeit ungefähr 40 bis 45 Minuten.","Lowcarb-Schokoladenkuchen Lowcarb-Schokoladenkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Lowcarb-Schokoladenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Livre de cuisine/ Cuisine française","name":"Cuisine française","steps":["Den Ofen auf 180 °C vorheizen.","Die Quicheform mit Butter einfetten und den Teig hineingeben.","Den Rand gut andrücken.","Den Speck in einer Pfanne leicht anbraten.","Die Eier, Sahne und Milch in einer Schüssel gut verrühren.","Mit Salz, Pfeffer und Muskatnuss würzen.","Den Speck auf dem Teig verteilen und die Ei-Sahne-Mischung darüber gießen.","30–35 Minuten im Ofen backen, bis sie goldbraun ist.","Kurz abkühlen lassen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Livre_de_cuisine%2F_Cuisine_fran%C3%A7aise","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Milchreis","name":"Milchreis","ingredients":["1 l Milch","200- 250 g Rundkornreis","1 Prise Salz","2 Esslöffel Zucker, oder je nach Bedarf"],"steps":["Den Reis in der Milch ca.","40 Minuten bei geringer Hitze im offenen Topf köcheln lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Milchreis","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Milchreis_%26_Wein.jpg/960px-Milchreis_%26_Wein.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Manfred&amp;Barbara Aulbach","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Mascarponecreme","name":"Mascarponecreme","ingredients":["500g Quark","500g Sahne","250g Mascarpone","eine Packung Amarettini","Früchte (am besten Beeren, dürfen säuerlich sein)","etwas Zucker","optional Amaretto"],"steps":["Sahne schlagen und dann mit Quark, Mascarpone und Zucker mischen","Ein paar Amarettini auf die Seite legen","Die anderen Amarettini zerkleinern, wer mag, mit Amaretto verfeinern","Die Früchte in mundgerechte Stücke zerkleinern","Diese drei Zutaten in einer Glasschüssel in mehreren Schichten schichten.","Die auf die Seite gelegten Amarettini zum Dekorieren verwenden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mascarponecreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Minestrone","name":"Minestrone","ingredients":["2½ l Wasser","500 g Tomaten (frisch oder püriert)","300g grüne Bohnen","200 g Wirsing- oder Weisskohl","4 Kartoffeln und/oder 150 g Reis","2 große Karotten","2 Lauch-Stangen","1 mittelgroße Sellerieknolle","2 mittelgroße Zwiebeln","3 Esslöffel Olivenöl","1 Strauch Petersilie","Basilikum, Salbei, Rosmarin","Salz, Pfeffer"],"steps":["In einem großen Topf das Olivenöl erhitzen und kleingehackte Zwiebeln hinzugeben.","Das Gemüse kleinschneiden und nach einer Weile zu den Zwiebeln geben.","10 Minuten dämpfen.","Mit 2,5 Liter Wasser ablöschen und 1/2 Stunde kochen lassen.","(Bei Naturreis, der zum Garwerden länger braucht, sollte dieser ggf.","vorgekocht werden.) Die Petersilie und die anderen Gewürze hinzugeben.","Jetzt noch einmal 20 Minuten kochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Minestrone","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mohr im Hemd","name":"Mohr im Hemd","ingredients":["3 Eiweiß","3 Eigelb","50g Raffinadezucker","90g Butter","40g Staubzucker","70g geschmolzene Schokolade","3 Brötchenhälften, eingeweicht in","etwas Milch","70g gemahlene Mandeln","50g Semmelbrösel"],"steps":["Man teile drei Eier und rühre die Eiweiße zusammen mit dem Raffinadezucker steif.","Butter zusammen mit dem Staubzucker sämig rühren, dabei langsam die Eigelbe und die Schokolade hinzufügen.","Dann die Brötchen gut ausdrücken, und zusammen mit den gemahlenen Mandeln und den Bröseln unter die Masse rühren; schließlich den Eischnee unterheben.","Alles in eine gebutterte und mit Semmelbröseln ausgestreute Wasserbadform füllen und ca. 40 Minuten köcheln lassen.","Mit warmer Schokoladensoße und Schlagobers servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mohr_im_Hemd","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Mohr_im_Hemd.jpg/960px-Mohr_im_Hemd.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"VH-Halle","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Minz-Eistee","name":"Minz-Eistee","ingredients":["1 l kochendes Wasser","8 TL oder 8 Beutel Schwarzer Tee","1 Beutel Pfefferminztee","viele Eiswürfel (min. 40 Stück)","200 g Zucker","1/4 l Zitronensaft:"],"steps":["Das kochende Wasser auf den Schwarzen Tee und den Pfefferminztee in ein Gefäß gießen, 5 Minuten ziehen lassen.","Teebeutel entfernen und Tee (bei Verwendung von Teeblättern durch ein Sieb) in einen Krug mit etwa der Hälfte der Eiswürfel abgießen.","Zitronensaft und Zucker dazugeben, verrühren und so viele Eiswürfel dazutun, bis der Tee eiskalt ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Minz-Eistee","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Maultaschenlasagne","name":"Maultaschenlasagne","ingredients":["8-10 Maultaschen","etwas geriebenen Käse (zum Überbacken)","1 Päckchen Tomatensoße (ca. 0,5 l)","1 mittelgroße Zwiebel"],"steps":["Ofen vorheizen auf ca. 220 C°","Maultaschen kochen","Zwiebeln in Würfel schneiden","Zwiebeln andünsten","zu den gedünsteten Zwiebeln die Tomatensoße geben, würzen (Salz, Pfeffer, ital. Kräuter) und aufkochen lassen","nun die Maultaschen in eine hohe Lasagneform o.ä. geben","Soße hinzugeben","Käse darüber streuen","und nun ab in den Ofen und noch ca. 5 Min. überbacken lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Maultaschenlasagne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mehlknödel","name":"Mehlknödel","ingredients":["300 g mehl (griffig)","1 eigelb","ca. 2,5 dl milch oder bissl weniger, man muss es ausprobieren","80 g semmelwürfel","10 g germ","salz"],"steps":["Einen Germteig zubereiten und gehen lasen.","Dann aus dem Teig Ködeln formen und wieder ca. 15 Minuten gehen lassen.","die Knödeln in einem großen Topf kochen","wenn fertig, schnell rausnehmen und entweder mit einer gabel reinstechen oder mit einem nähgarn aufschneiden.","sie sind sehr flaumig, deswegen ist es gleich mit dem nähgarn besser"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mehlkn%C3%B6del","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mayonnaise","name":"Mayonnaise","ingredients":["1 Eigelb","1 - 2 TL Senf","etwas Salz","1 TL Zucker","1 EL Essig oder Zitronensaft","1/8 Liter Salatöl (nach Wunsch auch mehr)"],"steps":["Alle Zutaten - ausgenommen Öl - in ein hohes Mixgefäß geben und mit einem elektrischen Handmixer auf hoher Stufe 30 Sekunden lang zu einer glatten Masse mixen.","Danach weiter mixen und das Öl nach und nach in drei oder vier Portionen oder mit gleichmäßigem Strahl zugießen, im Mengen, wie der Mixer es schafft, das Öl unter die Creme zu mischen; das Ganze dauert etwa eine Minute."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mayonnaise","country":"France","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/16-08-30-Mayonnaise-Supermarkt-Riga-RR2_3843.jpg/960px-16-08-30-Mayonnaise-Supermarkt-Riga-RR2_3843.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralf Roletschek","licence":"CC BY-SA 3.0 at"},{"title":"de:Kochbuch/ Mohntorte","name":"Mohntorte","ingredients":["250 g fein geriebener Mohn","1/4l Milch","210 g Butter","4 Eier","400 g Zucker","250 g Mehl","1 Packung Backpulver","1 Prise Salz","300 g Staubzucker","Eiklar","Zitronensaft nach Bedarf","passierte Ribiselmarmelade"],"steps":["Die Milch aufkochen und über den Mohn gießen und auskühlen lassen.","Butter, Zucker und Dotter schaumig rühren und dann den Mohn abwechselnd mit dem Eischnee unterheben.","Dann die Masse in eine Form füllen und bei 180 Grad 45 min backen.","Zubereitung Zitronenglasur: Staubzucker sieben, mit Eiklar und Zitronensaft dickbreiig anrühren und im Wasserbad etwas erwärmen; weiterverarbeiten, wobei die Glasur auch am Backgut mitgebacken werden kann (div.","Für eine Rumglasur ersetzen Sie den Zitronensaft durch Inländerrum."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mohntorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mispel-Parfait","name":"Mispel-Parfait","ingredients":["2 Eigelbe","2 Volleier","100 g Zucker","4 Gelatineblätter","Mispelmus nach Belieben","2 EL aufgelöste weiße Schokolade","350 g Schlagsahne"],"steps":["2 Eier und 2 Eigelbe in eine Schüssel geben.","100 g Zucker dazugeben","Über einem warmen Wasserbad cremig aufschlagen.","Das ganze abkühlen lassen.","Gelatine in kaltem Wasser aufweichen und ausdrücken","und bei wenig Hitze zerlaufen lassen.","Die aufgelöste Gelatine in die Eimasse geben.","Anschließend Mispelmus nach Belieben dazugeben und Glattrühren.","Weiße Schokolade dazugeben.","Geschlagene Sahne unterheben.","Die Masse in eine mit Klarsichtfolie ausgelegte Parfaitform geben.","Mit der überstehenden Folie abdecken und einfrieren.","Ca. 3-4 Stunden in die Gefriertruhe geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mispel-Parfait","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Millionaires' Shortbread","name":"Millionaires' Shortbread","ingredients":["300 gr. Mehl","30 gr. Speisestärke","450 gr. Butter","120 gr. Zucker","230 gr. brauner Zucker","2 Dosen Kondensmilch, gezuckert","225 gr. Vollmilch-Schokolade"],"steps":["Das Mehl mit der Hälfte der Butter und dem Zucker verrühren, bis eine körniger Teig entsteht.","Diese Masse auf ein rechteckiges Backblech verteilen und mit einem Esslöffel andrücken.","Mit einer Gabel mehrfach einstechen.","Danach den Teig bei etwa 160°C für ca 35 Minuten backen. Der Kuchen sollte eine goldbraune Farbe annehmen.","Danach aus dem Ofen nehmen und abkühlen lassen.","Die andere Hälfte der Butter zusammen mit dem braunen Zucker in einem Topf erhitzen, bis beides geschmolzen ist. Dann die Milch hinzufügen und alles unter permanentem Rühren zum Kochen bringen.","Wenn die Masse nach 3-4 Minuten die Farbe von Karamell angenommen hat, vom Herd nehmen und gleichmäßig auf den abgekühlten Teig verteilen.","Danach das Blech für mindestens eine Stunde in den Kühlschrank geben.","Die Schokolade in einem Wasserbad schmelzen und über das Karamell verteilen.","Anschließend den Kuchen noch mal in den Kühlschrank geben bis die Schokolade fest geworden ist.","Zum Servieren mit einem scharfen glatten Messer in gewünschte Größen schneiden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Millionaires'_Shortbread","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mutter Horns Nußecken","name":"Mutter Horns Nußecken","ingredients":["300 g Weizenmehl","100 g Zucker","2 Eier","1 Pck. Vanillezucker","1 TL Backpulver","130 g Margarine","200 g Zucker","200 g Butter","200 g gehackte Haselnüsse","200 g gehackte Mandeln","7 EL Aprikosenmarmelade","2 Pck. Vanillezucker","Schokoladenglasur","4 Esslöffel Wasser"],"steps":["Backofen auf 180°C vorheizen.","Für die Vorbereitung des Belages Wasser, Zucker und Butter aufkochen.","Dann die Haselnüsse und die Mandeln untermischen und abkühlen lassen.","Aus den Zutaten für den Teig einen Mürbeteig bereiten.","Den Mürbeteig auf einem Backblech gleichmäßig ausrollen und mit der Aprikosenmarmelade bestreichen.","Anschließend den abgekühlten, vorbereiteten Belag darüberstreichen.","Backblech für ca. 20 - 30 Minuten bei 180°C in den Ofen schieben. Das Gebäck soll gut hellbraun sein.","Dann abkühlen lassen und noch warm in die entsprechenden Ecken schneiden.","Die beiden spitzen Ecken der Nußecken mit Schokoladenglasur überziehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mutter_Horns_Nu%C3%9Fecken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mousse au chocolat","name":"Mousse au chocolat","ingredients":["2 Tafeln Zartbitterschokolade à 100g (s. Anmerkung)","3 Eier (s. Anmerkung)","250 ml Sahne","40 g Zucker","2 EL heißes Wasser"],"steps":["Die Schokolade im Wasserbad schmelzen.","Die Eier sorgfältig trennen.","Das Eiweiß und die Sahne – getrennt – sehr steif schlagen und beides in den Kühlschrank stellen.","Das Eigelb zusammen mit 2 Esslöffeln heißem Wasser (max. Leitungswassertemperatur reicht, ca. 50-60°C) und den Zucker in eine Schüssel geben, die Zucker-Eigelbmasse heiß und kalt schlagen. Weiterrühren bis sich eine hellgelbe schaumige Masse ergibt.","In diese hellgelbe Masse die geschmolzene Schokolade einrühren (Die Schokolade sollte nur noch so warm sein, daß es am eingetauchten Finger nicht schmerzt.). Das ergibt eine zähe, tief dunkelbraune Masse. Sofort weiterverarbeiten, sonst erstarrt diese Masse und es gibt in der fertigen Mousse Klümpchen!","Mit dem Schneebesen (ab jetzt nicht mehr mit dem Küchenmixer arbeiten!) wird jetzt zuerst das Eiweiß unter die Masse gehoben und danach die Sahne.","Die fertige Masse sollte hellbraun und sehr schaumig sein. Sie ist zuerst noch flüssig und kann in andere Gefäße umgegossen werden. Sie wird im Kühlschrank recht schnell fest. Verzehrfertig ist die Masse nach ca. 4-6 Stunden Kühlzeit im Kühlschrank."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mousse_au_chocolat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Mousse_au_Chocolat_in_Glas.jpg/960px-Mousse_au_Chocolat_in_Glas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Mousse au chocolat ohne Sahne","name":"Mousse au chocolat ohne Sahne","ingredients":["200g Schokolade","4 Eier"],"steps":["Eier trennen,","Eigelb verrühren,","Eischnee steif schlagen.","Blockschokolade in einer Pfanne schmelzen,","die geschmolzene Schokolade von der Flamme nehmen und","das Eigelb flink mit einem Holzkochlöffel unterrühren.","Den Eischnee vorsichtig mit dem Kochlöffel unterheben.","In Portionsschälchen füllen und für ca. 2h in den Gefrierschrank stellen, zur weiteren Aufbewahrung in den Kühlschrank stellen.","Ca. 15min vor dem Servieren aus dem Kühlschrank nehmen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mousse_au_chocolat_ohne_Sahne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mokka/ Türkischer Kaffee","name":"Türkischer Kaffee","ingredients":["1 stark gehäufter TL staubfein gemahlener Kaffee (Mokkapulver)","1 TL Zucker","1 Tasse Wasser"],"steps":["Abgemessene Menge Wasser in den Ibrik füllen und erwärmen","Wenn das Wasser zu kochen beginnt und die ersten Dampfblasen am Boden des Ibrik zu sehen sind, wird der Zucker (falls gewünscht) hinzugegeben.","Der zugegebene Zucker führt direkt zu einem stärkeren Kochvorgang. Man kann den Unterschied beim Zugeben des Zuckers hören.","Das Mokka-Pulver zugeben und den Sud gut verrühren, so dass das Mokkapulver nicht mehr oben auf schwimmt.","Der Mokkasud beginnt jetzt aufzukochen und bildet nach dem Aufwallen mehr und mehr Schaum.","Die Zunahme des Schaums abwarten, bis der Mokka überzukochen droht. Den Brausud von der Kochstelle nehmen, so dass der Schaum sich wieder setzen kann. Den Ibrik wieder auf die Kochstelle geben und das Aufkochen und Hochschäumen zwei- bis dreimal wiederholen. Es ist normal, dass die Schaumbildung mit jedem Male ein wenig abnimmt.","Den Sud auf die Tassen verteilen. Die Kanne wird beim langsamen Ausgießen wiederholt hoch- und runter gezogen, um eine zusätzliche Schaumbildung durch das Ausgießen zu erreichen.","Ein Rest des Wassers im Ibrik lassen und durch leichtes Schwenken die Sudablagerung aufwirbeln und umgehend mit auf die Tassen verteilen.(Vorsicht: Dies gilt in einigen arabischen Ländern als unhöflich und beleidigend!)","Den Mokka noch ein wenig stehen lassen, damit das Mokka-Pulver einen besseren Kaffeesatz bildet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mokka%2F_T%C3%BCrkischer_Kaffee","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/T%C3%BCrkischer_Kaffee_in_der_Tarihi_Sultanahmet_K%C3%B6ftecisi_M%C3%BCnchen.jpg/960px-T%C3%BCrkischer_Kaffee_in_der_Tarihi_Sultanahmet_K%C3%B6ftecisi_M%C3%BCnchen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hannipanninchen","licence":"CC0"},{"title":"de:Kochbuch/ Mojo rojo","name":"Mojo rojo","ingredients":["6 EL Balsamico","4 EL Olivenöl","5 frische Chilischoten","5 frische Knoblauchzehen","1 TL Kreuzkümmel (ganze Körner gemörsert, alternativ gemahlen)","5 EL Paprikapulver (edelsüß)","1 TL Oregano","1 Tomate oder 1/2 Döschen Tomatenmark","Salz","Pfeffer"],"steps":["Chilischoten entkernen und kleinschneiden","Knoblauch schälen und kleinschneiden","Alle Zutaten zusammen pürieren. ggf. etwas Wasser hinzugeben.","Die Soße sollte mindestens 1 Tag lang im Kühlschrank stehen. Erst dann entfaltet sich der Geschmack richtig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mojo_rojo","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Möhrengemüse","name":"Möhrengemüse","ingredients":["2 kg Möhren","1,5 kg Kartoffeln","1 Zwiebel","1 Eßlöffel Margarine (nicht-vegane Variante: Butter)","gekörnte Gemüsebrühe (Pulver)","Salz, Pfeffer","Petersilie und/oder Schnittlauch"],"steps":["Die Möhren und die Kartoffeln schälen, waschen und in Würfel schneiden.","Zwiebel schälen und sehr fein würfeln.","Möhren, Kartoffeln und Zwiebel in Kochtopf mit ca.","750 ml Wasser zum Kochen bringen und gar dünsten, dann das Wasser abgießen und auffangen.","Gemüse mit dem Pürierstab zerkleinern, Butter dazu und dieses miteinander vermengen.","Aufgefangenes Wasser langsam dazugießen, bis die gewünschte Konsistenz erreicht ist.","Mit Salz, Pfeffer und Brühepulver abschmecken, dann Petersilie und/oder Schnittlauch unterheben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%B6hrengem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Mürbeteig-Kringel","name":"Mürbeteig-Kringel","ingredients":["200g Butter","210g Mehl","70g Puderzucker","50g Speisestärke","1 Ei","1 Fläschchen Zitronenaroma","1 Packung Vanillezucker"],"steps":["Butter, Puderzucker, Speisestärke und Vanillezucker verrühren","das Ei zugeben und unterrühren","das Mehl nach und nach zugeben und ebenfalls unterrühren","einige Tropfen Zitronenaroma zugeben","den Teig in einen Spritzbeutel mit 10er Sterntülle füllen","Backblech mit Backpapier auslegen","mit etwas Abstand 3-4cm große Kringel spritzen","Ofen bei Umluft auf 180°, bei Ober- und Unterhitze auf 200° vorheizen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%BCrbeteig-Kringel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Moussaka","name":"Moussaka","ingredients":["800 g Auberginen","200 g Zwiebeln","600 g Tomaten","600 g Rinderhackfleisch","4 EL Mehl","100 g Paniermehl","100 g Graviéra-Käse gerieben (ersatzweise Parmesan)","Butter für die Form","3 Eier","Flüssigkeit","1/4 trockener Weißwein","1/4 l Olivenöl","3/4 l Milch","Gewürze","Salz","1/4 TL Zucker","1/2 TL Zimtpulver","schwarzer Pfeffer","1 kleiner Zweig oder 1 TL Oregano","1 Bund Petersilie","Muskatnuss","2 TL Zitronensaft"],"steps":["Schritt 1 – Vorbereitung der Auberginen","Schritt 2 – Braten der Auberginen","Schritt 3 – Braten des Hackfleisches, Vorbereitung der Tomaten","Schritt 4 – Beigabe der Tomaten und Gewürze","Schritt 5 – Zugabe des Käses","Schritt 6 – Die Béchamelsauce","Schritt 7 – Das Zusammenfügen in der Form"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Moussaka","country":"Greece","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Moussaka_2022.jpg/960px-Moussaka_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Wittwer","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Möhrenkuchen","name":"Möhrenkuchen","steps":["Eier trennen","Eiweiß mit einem Rührgerät zusammen mit der Prise Salz zu Eischnee aufschlagen","Die restlichen Kuchenzutaten mit einem Rührgerät gut verrühren und den Eischnee unter den Teig heben","Eine mikrowellengeeignete (!) Form fetten und den Teig hineingeben","In der Mikrowelle 8 Minuten bei 800-1000 Watt backen","Den Kuchen kurz abkühlen lassen und auf ein Kuchengitter stürzen","Die Zutaten für den Guss glattrühren und vorsichtig auf dem Kuchen verteilen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%B6hrenkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/M%C3%B6hrenkuchen_im_Caf%C3%A9_Lev.jpg/960px-M%C3%B6hrenkuchen_im_Caf%C3%A9_Lev.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Muffins","name":"Muffins","ingredients":["250&thinsp;g Mehl","eventuell 2 Teelöffel Backpulver","90 g Zucker","1 Ei","200&thinsp;ml Milch","Muffinformen aus Papier","möglichst ein Muffinblech","ein Backofen"],"steps":["den Ofen auf 200&thinsp;°C einstellen&nbsp;– möglichst mit Umluft&nbsp;– und auf mittlerer Schiene ein Rost einlegen","in einer großen Schüssel die Milch, den Zucker und das Ei mit einem Küchenmixer verquirlen, dabei langsam das Mehl hineingleiten lassen; Backpulver lässt die Muffins beim Backen größer werden, es geht aber auch ohne","weiter mixen bis eine homogene Masse entsteht","an dieser Stelle ist Kreativität gefragt: Zucker, Zitronensaft, Früchte, Schokolade, Mandeln, herzhafte Gewürze oder nichts unterrühren","in jede Vertiefung des Muffinblechs eine Papierform stellen; oder die Formen auf einem normalen Kuchenblech verteilen","mit einem Esslöffel die Formen mindestens zu drei Viertel füllen; ohne das unterstützende Muffinblech nur bis zur Hälfte","das Blech auf das Rost stellen und die Muffins etwa 30 Minuten backen lassen; sie sind fertig, wenn an einem Holzspieß beim Einstechen kein Teig kleben bleibt","die Muffins vom Blech nehmen (sie bleiben in den Papierformen) und abkühlen lassen","hier setzt die zweite Welle der Kreativität ein: die kalten Muffins mit Kuchenglasur, Zuckerguss, bunten Streuseln oder nichts verfeinern"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Muffins","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/6/65/English_muffins_wheat_rye.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"GeoTrinity","licence":"CC0"},{"title":"de:Kochbuch/ Mädchenröte","name":"Mädchenröte","steps":["1/2 Liter Saft von roten Johannisbeeren (alternativ: zur Hälfte rote und schwarze Johannisbeeren)","400 g Zucker","5 Eiweiß (von großen Eiern)","12 Blatt Gelatine (bei länger eingelagertem Saft von roten Johannisbeeren: rote Gelatine)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%A4dchenr%C3%B6te","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/M%C3%A4dchenr%C3%B6te-2006-08-23.jpg/960px-M%C3%A4dchenr%C3%B6te-2006-08-23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY 2.0 de"},{"title":"de:Kochbuch/ Mousse au chocolat ohne Butter ohne Sahne","name":"Mousse au chocolat ohne Butter ohne Sahne","steps":["Schokoladentafel in einer Edelstahlschüssel im Wasserbad schmelzen","Eigelb vom Eiweiß trennen und in separate Rührschüsseln geben","Eiweiß mit ca. 40g Zucker und einer Prise Salz mit einem elektrischen Handrührgerät auf höchster Stufe ca. 3-5 min schlagen","Eigelb mit ca. 2g Zucker, einer Prise Salz und 3 Tropfen Zitronensaft ebenfalls mit dem Mixer auf höchster Stufe ca. 3-5 Minuten schlagen","Eigelbmasse zur Eiweißmasse geben und mit dem elektrischen Rührgerät auf mittlerer Stufe kurz rühren","Geschmolzene und erkaltete Schokolade zur Eimasse geben und alles erneut auf mittlerer Stufe kurz rühren","Mousse in eine Schüssel füllen und für 1-2 Stunden in den Kühlschrank stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Mousse_au_chocolat_ohne_Butter_ohne_Sahne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Müsli-ohne-Zucker","name":"Müsli-ohne-Zucker","ingredients":["Geschälte Sonnenblumenkerne","Milch oder zuckerfreies veganes Milchprodukt","ein Schuss flüssiger Süßstoff"],"steps":["vier große Löffel Haferflocken","vier große Löffel Sonnenblumenkerne","einen großen Löffel blanken Kakao."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%BCsli-ohne-Zucker","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Nasi Goreng","name":"Nasi Goreng","ingredients":["Reis","Hühnerbrust oder Rindfleisch vom Vortag","Gemüse und Pilze, soweit vorhanden, zum Beispiel Zwiebeln, Knoblauch, Lauch, Brokkoli, Möhren, Pak choi","Eier"],"steps":["Je nach Personenzahl Reis kochen","Ein dünnes Omelett braten und zusammenrollen, erkalten lassen","Fleisch und Gemüse braten","Mit dem Reis mischen und würzen (Salz, Pfeffer, Chili, Kurkuma, Curry, Sojasoße)","Vom Omelett Scheiben abschneiden und über das Gericht geben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nasi_Goreng","country":"China","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Nasi_Goreng_mit_Ei.jpg/960px-Nasi_Goreng_mit_Ei.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Muckalica","name":"Muckalica","ingredients":["500 g Hühnerbrust","1 rote oder grüne Paprikaschote","2 mittelgroße Zwiebeln","2 große Tomaten","5 Knoblauchzehen","1 TL Tomatenmark","1 EL Ajvar, scharf","1 TL Paprikapulver","2 Lorbeerblätter","100 ml Hühnerbrühe (instant)","Salz, Pfeffer"],"steps":["Fleisch in Stücke schneiden","Gemüse waschen, putzen und in kleine Stücke oder Spalten schneiden","Fleisch in heißem Öl anbraten, aus der Pfanne nehmen","Gemüse im Bratfett anbraten, Fleischstücke und Gewürze zugeben","Brühe angießen und etwa 15 Minuten köcheln lassen","Vor dem Servieren nochmals mit Salz, Pfeffer und Paprika abschmecken","Dazu Reis reichen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Muckalica","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Möhrensuppe","name":"Möhrensuppe","ingredients":["400 g Möhren","1 große Zwiebel","2 Knoblauchzehen","1 Stück frischer Ingwer, etwa 3 cm","600 ml Geflügel- oder Gemüsebrühe","100 ml Weißwein nach Belieben","2 EL Butter","1 EL Zucker","Kräuterzweige (Thymian, Oregano, Rosmarin, Estragon)","100 g Sahne oder Crème fraîche","Salz, Pfeffer, Zitronensaft","einige Schnittlauchhalme und Petersilienblättchen"],"steps":["Möhren schälen, in Scheiben schneiden, Ingwer fein würfeln","Beides in der Butter andünsten, Zucker dazugeben und unter Rühren karamellisieren","Brühe und nach Belieben Weißwein zugeben, Kräuterzweige einlegen","20 Minuten köcheln lassen","Kräuterzweige entfernen, Sahne oder Crème fraîche einrühren, Suppe fein pürieren","Mit Salz, Pfeffer und Zitronensaft abschmecken","3 Möhrenscheiben blütenartig ausstechen, zusammen mit Schnittlauchhalmen und Petersilie zu Blumen dekorieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%B6hrensuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/M%C3%B6hrensuppe-92056.jpg/960px-M%C3%B6hrensuppe-92056.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimond Spekking","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Müslitraum","name":"Müslitraum","ingredients":["1,5 Gläser Kirschen oder 1,5 Packungen tiefgefrorene Himbeeren","70g Zucker","300g Streichkäse","500g Quark (40% Fett)","6 EL Milch","200g Sahne, mit 30g Zucker geschlagen","ungefähr eine halbe Packung Vitalis-Schokomüsli"],"steps":["Untere Schicht: Kirschen oder Himbeeren","Obere Schicht: Quark, Streichkäse, Zucker, Sahne und Milch verrührt","Etwa eine Stunde im Kühlschrank lassen. Erst vor dem Servieren mit Schokomüsli abdecken, sonst wird das Müsli weich."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_M%C3%BCslitraum","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Nudelsalat","name":"Nudelsalat","ingredients":["125&nbsp;g Makkaroni (kurz)","jeweils 125&nbsp;g Mohrrüben und Erbsen (am besten aus dem Einmachglas)","125&nbsp;g Schinkenwurst","2 kleine Äpfel (eher weniger)","4 Tomaten","Zitronensaft oder Konzentrat","Zucker","Salz","Pfeffer","Mayonnaise","1 Dose Champignons","1 Sellerieknolle"],"steps":["Makkaroni abkochen.","Mohrrüben, Schinkenwurst, Tomaten und Sellerie in Würfel schneiden und mit den Erbsen in eine Salatschüssel geben.","Äpfel schälen und in Würfel schneiden, in separate Schüssel legen und etwas Zitronensaft hinzugeben, da sie sonst braun werden.","Die Apfelstücke, die Champignons und die Makkaroni zum Rest in die Salatschüssel geben.","Mit ein oder zwei Esslöffeln Mayonnaise verrühren.","Mit Zucker, Salz und etwas Pfeffer abschmecken.","Über Nacht gekühlt stehen lassen, damit er seinen Geschmack entfalten kann. Evtl nochmal nachwürzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nudelsalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Nudelsalat_mit_Farfalle_01_%28fcm%29.jpg/960px-Nudelsalat_mit_Farfalle_01_%28fcm%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Photograph: Frank C. Müller, Baden-Baden","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Nudel-Pilzpfanne","name":"Nudel-Pilzpfanne","ingredients":["1kg unterschiedliche frische Speisepilze (Champignons, Pfifferlinge, Austernpilze und andere)","2 Zitronen","1 Bund Petersilie","500g Tagliatelle oder ähnliche Bandnudeln","4 EL Olivenöl (bei unbeschichteter Pfanne doppelte Menge)","Salz, Pfeffer"],"steps":["Wasser zum Kochen aufsetzen, Öl und Salz hinzugeben","Pilze putzen (nicht waschen) und zerkleinern. Champignons vierteln, Pfifferlinge und Austernpilze einfach zerreißen","Pilze in einer Pfanne mit etwas Olivenöl anbraten","Petersilie waschen, Stiele abschneiden und kleinhacken","Nudeln leicht bissfest kochen und Wasser abgießen","Pilze und Petersilie unter die Nudeln mischen und mit Salz, Pfeffer und Zitrone abschmecken","Einige Minuten umrühren und dann sofort servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nudel-Pilzpfanne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Nudelpfanne mit Schafskäse und Peperoni","name":"Nudelpfanne mit Schafskäse und Peperoni","ingredients":["200 - 500 g Nudeln (je nach Hunger)","Olivenöl","1-2 frische Peperoni (je nach Schärfe)","1 Packung Schafskäse","1 Stück frischer Parmesan","250 g gewürfelter roher Schinken","Curry-Pulver","Salz und Pfeffer","1 frische Paprika","1-2 Rote Zwiebeln","1 Knoblauchzehe","1 kleine Dose Erbsen mit Möhren"],"steps":["Die Nudel mit der ungeschälten Knoblauchzehe kochen","Zur selben Zeit: Schinkenwürfel und gewürfelte Zwiebel mit Olivenöl in einer Pfanne anbraten","Peperonis und die Paprika in kleine Stücke schneiden und mit in die Pfanne geben","mit Pfeffer, Salz und Curry würzen","Nudeln abschütten und in die Pfanne geben","kurz anbraten und schließlich den Schafskäse hinzugeben","wenn der Käse leicht zerlaufen ist, den Parmesan ein wenig drüber reiben","Parmesan und eine Reibe auf den Tisch stellen, damit man immer wieder etwas Parmesan drüber reiben kann"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nudelpfanne_mit_Schafsk%C3%A4se_und_Peperoni","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Nonnenfürzchen","name":"Nonnenfürzchen","ingredients":["1 Prise Salz","250 ml Wasser","25 g Puderzucker","50 g Butter oder Margarine","25 g Stärke","abgeriebene Schale einer unbehandelten Zitrone","125 g Mehl","4 Eier","2 kg Pflanzenfett zum Ausbacken","50 g grober Zucker"],"steps":["Das Wasser mit dem Salz, dem Puderzucker und dem Fett aufkochen.","Den Topf von der Feuerstelle nehmen und das Mehl mit Stärke und Zitronenschale hineinrühren.","Den Topf zurück auf den Herd stellen und die Masse so lange rühren, bis sich ein Kloß gebildet hat.","Zu dem Teig, in eine Schüssel, sofort 1 Ei geben und kräftig rühren.","Den Teig etwas auskühlen lassen, dann nacheinander die restlichen Eier unterrühren.","Das Fett in einer Friteuse auf 180 °C erhitzen.","Mit Hilfe von 2 Teelöffeln (zwischendrin immer wieder in heißes Wasser tauchen) vom Teig kleine Kugeln abstechen und nacheinander im heißen Fett ca.","3 Minuten goldbraun backen.","Das Gebäck mit einem Schaumlöffel herausnehmen und auf Küchenkrepp abtropfen lassen.","Noch heiß im Zucker wenden und servieren.","Nonnenfürzchen Nonnenfürzchen Nonnenfürzchen Nonnenfürzchen Nonnenfürzchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nonnenf%C3%BCrzchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Neues Rezept/ Vorlage","name":"Vorlage","ingredients":["Zutat 1","Zutat 2"],"steps":["Schritt 1","Schritt 2"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Neues_Rezept%2F_Vorlage","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Blumen-Vorlage-P9.jpg/960px-Blumen-Vorlage-P9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gottfried Wilhelm Völcker (1775-1849)","licence":"Public domain"},{"title":"de:Kochbuch/ Nusskuchen mit Backpflaumen","name":"Nusskuchen mit Backpflaumen","ingredients":["125 g Butter,","150 g Zucker,","5 Eier,","200 g Mehl,","25 g Kakaopulver,","1 Päckchen Backpulver,","200 g Backpflaumen (kleingeschnitten),","300 g Walnüsse (zerkleinert),","50 g geraspelte Schokolade,","2 EL Rum geben dem Nusskuchen ein kräftigeres Aroma."],"steps":["Die Zutaten nacheinander verrühren.","Den zähflüssigen Teig in eine Springform oder auf ein kleines Backblech geben.","Den Kuchen bei Mittelhitze backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nusskuchen_mit_Backpflaumen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Nudelomelette","name":"Nudelomelette","steps":["Fett in einer beschichteten Pfanne auslassen, Champignons und Schinkenspeck andünsten.","Nudeln zugeben,","Ei mit Milch verquirlen, würzen mit Pfeffer und Salz,","über die angeschwitzten Campignons zu den Nudeln und den Schinkenspeck in die Pfanne geben, 5 Minuten stocken lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Nudelomelette","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Neuenburger Weissweinsuppe","name":"Neuenburger Weissweinsuppe","ingredients":["3 dl Gemüsebouillon","3 dl Weißwein","1 Lorbeerblatt","1 Nelke","2 dl Sauerhalbrahm","Salz, Pfeffer, Paprika","1 EL frische Kräuter, z. B. Dill oder Petersilie, fein gehackt, nach Belieben"],"steps":["Bouillon und Weißwein mit dem Lorbeerblatt und der Nelke aufkochen","Zudecken und 20 Minuten ziehen lassen","Gewürze entfernen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Neuenburger_Weissweinsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Paprika-Bohnen-Curry","name":"Paprika-Bohnen-Curry","ingredients":["400 g Schweinefleisch","4 Esslöffel Öl","2 grüne Paprika","2 Zwiebeln","1 Knoblauchzehe","5 Esslöffel Currypulver (scharf/hot)","1 Tasse Gemüsebrühe","1 Dose (425 ml) rote Bohnen","1 großer Becher Joghurt"],"steps":["Das Öl im Wok erhitzen","Das Fleisch in dem Öl anbraten","Zwiebeln & Paprika in kleine Streifen schneiden und hinzufügen.","Den Knoblauch klein hacken und ebenfalls hinzufügen.","Ein wenig abwarten bis alles gut angebraten ist.","Dann das Curry-Pulver dazugeben.","Anschließend die Gemüsebrühe daraufschütten.","Bei geschlossenem Wok ca. 20 Minuten köcheln lassen.","Rote Bohnen hinzugeben und untermischen.","Mit etwas Joghurt servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paprika-Bohnen-Curry","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fc/H%C3%A4hnchen-Curry_2.jpg/960px-H%C3%A4hnchen-Curry_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Nürnberger Lebkuchen","name":"Nürnberger Lebkuchen","ingredients":["500 g Honig","250 g Zucker","150 g Mehl ???","1 Tl Nelken, gemahlen","1 Tl Macis","1 Tl Kardamom","1 El Zimt","1 Messerspitze Ingwer","geriebene Schale einer Orange","geriebene Schale einer Zitrone","200 g gehackte Haselnüsse","50 g Zitronat","50 g Orangeat","20 g Pottasche","Oblaten"],"steps":["Den Honig mit dem Zucker unter Rühren aufkochen, vom Herd nehmen und abkühlen lassen.","Das Mehl in eine Schüssel sieben.","Die restlichen Zutaten von Nelken bis Orangeat hinzugeben und verrühren.","Die Pottasche in wenig Wasser lösen.","Erst die Honiglösung, dann die gelöste Pottasche unter Rühren in das Mehl gießen, den Teig bis zum Erkalten kneten.","Den Teig auf einem bemehlten Brett ausrollen.","Aus dem Teig werden die Lebkuchen ausgeschnitten, auf Oblaten gesetzt, mit einer Mandel verziert","Etwa 24 Stunden in warmer Küche stehen lassen.","Am nächsten Tag für 15 bis 20 Minuten bei ca. 180°C backen","Für den Zuckerguss Zucker, Milch und Butter auf dem Herd erhitzen, bis der Zucker geschmolzen ist.","Die Lebkuchen noch warm mit dem Zuckerguss bestreichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_N%C3%BCrnberger_Lebkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Nuernberger_Lebkuchen_3183857869_0f3f7bcbe3.jpg/960px-Nuernberger_Lebkuchen_3183857869_0f3f7bcbe3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"https://www.flickr.com/photos/charley1965/","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Orientalische Karottensuppe mit Orangenfilets","name":"Orientalische Karottensuppe mit Orangenfilets","ingredients":["4 große Karotten (Möhren)","Butter","400 ml Gemüsefond","400 ml Orangensaft (am besten frisch gepresst)","1 Stück frischer Ingwer","1/2 Teelöffel gemahlener Zimt","1/2 Teelöffel gemahlener Kardamom","1 Prise frischer gemahlener Muskat","1 Prise gemahlene Nelken","250 ml süße Sahne","Honig","1 Orange","Salz, Pfeffer"],"steps":["Karotten schälen, in dünne Scheiben schneiden und in Butter anschwitzen","Mit Gemüsefond und Orangensaft ablöschen","Gewürze bis auf Sahne und Honig hinzufügen","Ingwer schälen und fein gerieben hinzufügen","15 Minuten bei kleiner Hitze köcheln lassen","Mit dem Pürierstab fein pürieren","Sahne und Honig hinzufügen","Orange filetieren und jeweils in die Teller geben","Suppe auffüllen ... und sofort servieren!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Orientalische_Karottensuppe_mit_Orangenfilets","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Okras mit Pfeffer","name":"Okras mit Pfeffer","ingredients":["15 Okras in 3 mm Scheiben geschnitten","1 EL Öl","1/2 Zwiebel gehackt","1/2 TL Salz","1/2 TL Kurkuma","Pfeffer grob gemahlen, nach belieben."],"steps":["Okras in einer beschichteten Pfanne ca. 10 - 15 Minuten ohne Öl anbraten (Bis die Ecken leicht schwarz werden).","Öl, Zwiebeln und Kurkuma beifügen und 5 Minuten mitbraten.","Mit Pfeffer und Salz abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Okras_mit_Pfeffer","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Panna Cotta","name":"Panna Cotta","ingredients":["500&nbsp;ml süße Sahne (Stattdessen können auch nur 400 ml süße Sahne und 100 g Mascarpone genommen werden.)","30-50&nbsp;g Zucker","3 Blatt Gelatine","evtl. 1 TL abgeriebene Orangenschale","Mark einer Vanilleschote"],"steps":["Gelatine in kaltes Wasser legen und weichen lassen.","Die Hälfte der Sahne langsam erhitzen, Mark einer Vanilleschote, Zucker und evtl. Orangenschale hinzugeben.","Wenn die Variante mit Mascarpone genommen wird, Mascarpone nun dazugeben und langsam auflösen.","Durch Hinzufügen der ausgekratzten Vanilleschote lässt sich der Vanillegeschmack noch stärker betonen, da diese auch Geschmacksstoffe enthält.","Sahne auf keinen Fall zum Kochen bringen, da sie dadurch ihre schöne weiße Farbe verlieren würde.","Hitze wegnehmen, Gelatine ausdrücken und einrühren. Keine Hitze mehr zugeben, nachdem die Gelatine zugegeben wurde!!","Falls die Vanilleschote hinzugegeben wurden, diese wieder entfernen.","Masse vorzugsweise im kalten Wasserbad und unter leichtem Schlagen mit dem Schneebesen auf Handwärme abkühlen lassen. Sobald die Masse geliert, die andere Hälfte der Sahne steifgeschlagen unterheben.","Masse in Dessertschalen füllen und mindestens 4-5 Stunden im Kühlschrank festwerden lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Panna_Cotta","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Panna_cotta_2025.jpg/960px-Panna_cotta_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adrian Michael","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Obstsalat","name":"Obstsalat","ingredients":["1 Apfel","1 Banane","1 Kiwi","1 Orange","3 Feigen (getrocknet)","Mandel- oder Haselnusssplitter"],"steps":["Alle Zutaten kleinschneiden (besonders die Feigen gut zerkleinern, vorher den harten Stiel entfernen) und in eine Schüssel geben. Nusssplitter nach Geschmack dazugeben.","Alle Zutaten gut durchmischen, die Orangen sollten einiges an Saft abgegeben haben und die Feigenstücke gleichmäßig verteilt sein. Ein handbetriebener Mixer kann hier hilfreich sein (Automatische lassen für gewöhnlich nur Obstbrei übrig).","Optimalerweise eine Stunde im Kühlschrank ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Obstsalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Vorbereitung_Obstsalat.jpg/960px-Vorbereitung_Obstsalat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"C23D","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Paella marisco","name":"Paella marisco","steps":["Die Tintenfische kalt abwaschen, den Darm entfernen (ein kleiner plasteähnlicher Schlauch) und in Stücke schneiden, die Muscheln bei Bedarf von anhaftendem Moos und Schmutz säubern (mit einer harten Bürste unter kaltem Wasser) - das kann eine sehr zeitaufwändige Arbeit sein.","Man muss eine sehr große Pfanne benutzen.","Olivenöl sehr stark erhitzen, den Tintenfisch, Knoblauch und die kleingehackten Zwiebeln in die Pfanne geben, kurz anbraten.","Der Knoblauch kann auch in ganzen Zehen dazugegeben werden, dann muss man aber die 'Hüllen' am Ende entfernen.","Wenn alles angebraten ist (immer noch bei voller Hitze) Möhren hinzugeben und die Temperatur herunternehmen auf ca.","50% - die Möhren kurz anbraten, dann Tomaten und pro Person etwa 1 Tasse Wasser zugeben.","Nach Bedarf salzen und pfeffern, die Tomaten (unbedingt ohne 'Pelle' zugeben, langsam köcheln lassen (etwa 5 min) - nun kommt der Reis und der Safran dazu.","Etwa 10 min köcheln lassen, NICHT UMRÜHREN !","Es bildet sich ein fast schwarzer Rand, der besonders schmackhaft ist!","Die Langusten je nach Größe 5-10 min in sprudelnd kochendem Wasser separat garen und dazugeben.","Wenn das Wasser fast verschwunden ist, die Pfanne vom Feuer nehmen und mit einer Zeitung abdecken - und noch mindestens 5 min stehen lassen.","Die Paella mit Zitronensaft würzen (nicht vergessen) und servieren.","Beim Gemüse kann man variieren - oft wird Paprika verwendet, auch Artischocken oder Auberginen - niemals Kartoffeln!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paella_marisco","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Paella Valenciana","name":"Paella Valenciana","steps":["Man muss eine sehr große Pfanne benutzen, Olivenöl sehr stark erhitzen, die Hühnerbeine und Kaninchenstücke zerteilen (die Keulen nochmal in der Mitte zerhacken) und in die Pfanne geben, kurz anbraten - dann die kleingeschnittenen Zwiebeln und den Knoblauch dazugeben. Der Knoblauch kann auch in ganzen Zehen dazugegeben werden, dann muss man aber die 'Hüllen' am Ende entfernen.","Wenn alles angebraten ist (immer noch bei voller Hitze), Möhren hinzugeben und die Temperatur herunternehmen auf ca. 50% - die Möhren kurz anbraten, dann Tomaten und pro Person etwa 1 Tasse Wasser zugeben. Nach Bedarf salzen und pfeffern, die Tomaten (unbedingt ohne 'Pelle') zugeben, langsam köcheln lassen (etwa 5 min) - nun kommt der Reis und der Safran dazu.","Etwa 10 min köcheln lassen, NICHT UMRÜHREN! Es bildet sich ein fast schwarzer Rand, der besonders schmackhaft ist! Wenn das Wasser fast verschwunden ist, die Pfanne vom Feuer nehmen und mit einer Zeitung abdecken - und noch mindestens 5 min stehen lassen.","Die Paella mit Zitronensaft würzen (nicht vergessen) und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paella_Valenciana","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Paprikagemüse","name":"Paprikagemüse","steps":["Paprika und Zwiebeln in kleine Stücke schneiden und im Öl andünsten.","Restliche Zutaten dazugeben mit Salz, Pfeffer und ggf. scharfem Paprika abschmecken und ca. 40 Minuten auf kleiner Flamme garen.","Passt wunderbar zu Reis."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paprikagem%C3%BCse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Gulasch_mit_Paprikagem%C3%BCse_und_Serviettenkn%C3%B6del.jpg/960px-Gulasch_mit_Paprikagem%C3%BCse_und_Serviettenkn%C3%B6del.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xocolatl (talk) 10:39, 26 August 2012 (UTC)","licence":"CC0"},{"title":"de:Kochbuch/ Paniertes Lachsfilet","name":"Paniertes Lachsfilet","ingredients":["Lachsfilet","Paniermehl","Salz","Pfeffer","1 EL Speisestaerke","Fischgewürze","Knoblauchpulver"],"steps":["Den Fisch in Zitronensaft und Salz 1 Stunde marinieren.","Den Fisch abschwenken und trocknen.","Die Panade aus Salz, Pfeffer, Speisestärke, Gewürze und Knoblauchpulver zubereiten und den Fisch damit panieren.","Die Lachsfilets in heißem Öl ca.","3 Minuten braten.","Paniertes Lachsfilet"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paniertes_Lachsfilet","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Omelette","name":"Omelette","steps":["Zutaten werden verrührt, jedoch nicht schaumig geschlagen.","Die Pfanne wird stark erhitzt.","Bratfett in die Pfanne geben.","Bei Butter oder Margarine wartet man, bis diese geschmolzen ist, und das Schäumen nachlässt.","Die Eiermasse in die Pfanne geben und wie einen Pfannkuchen beidseitig hellbraun ausbacken.",";Variante Das Omelette wird nur auf einer Seite ausgebacken und die Seiten des Omelettes werden zur Mitte hin eingeklappt, während die obere Seite gerade noch feucht ist.","Man lässt das Omelette mit der Unterseite nach oben auf den Teller gleiten.","Man kann für den Glanz die Oberseite mit etwas Fett von der Pfanne oder mit etwas frischer Butter einpinseln.","Wenn man das so ausgebackene Omelette füllen möchte, schneidet man es der Länge nach ein, in den so genannten Taschenschlitz kann man die Füllung geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Omelette","country":"Iran","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/3/37/Otto_Piltz_-_Omelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Otto Piltz","licence":"Public domain"},{"title":"de:Kochbuch/ Ossobuco","name":"Ossobuco","steps":["Das Fleisch über Nacht in Sherry und Rotwein einlegen, dazu grob gehackten Knoblauch, Pfefferkörner, frischen Rosmarin und Thymian geben.","Möhren und Paprikaschote putzen und kleinschneiden, in eine Schmorschale geben, würzen mit Knoblauchscheibchen, Pfeffer, etwas Salz, Thymian und Rosmarin.","Beinscheiben gut abtrocknen, Fettrand einschneiden, Knochenmark für später separieren.","Beinscheiben in reichlich Olivenöl gut anbraten und auf das Gemüse legen, dann für zwei Stunden auf mittlerer Schiene in den auf 130 Grad vorgeheizen Ofen geben, langsam &ndash; mind.","zwei Stunden &ndash; schmoren lassen.","Aus dem Bratfond vom Anbraten, dem Knochenmark, dem Knoblauch und den Kräutern aus der Marinade, einer Chilischote sowie Tomatenmark eine kräftige Saucengrundlage herstellen, dabei mit der Weinmarinade ablöschen und diese einreduzieren.","Grundlage absieben, überschüssiges Bratöl abschöpfen, mit etwas Brühe auffüllen, mit Sahne abziehen, kurz aufkochen und dabei bei Bedarf mit frisch gemahlenem Pfeffer nachschärfen.","Als Beilage gibt es bunte Nudeln oder Risotto, ein guter Rotwein rundet das Essen ab.","Ossobuco Ossobuco"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ossobuco","country":"Italy","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/Ossobuco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mogens Engelund","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Pak Choi Salat","name":"Pak Choi Salat","ingredients":["1-2 Köpfe Pak Choi","1-2 Frühlingszwiebeln","1 kleine Chilischote","1 EL Öl (am besten dunkles Sesamöl)","1 EL Limettensaft","etwas frischer Ingwer","Sojacauce","Ausernsauce","Honig","Pfeffer"],"steps":["Den Pak Choi in kleine Stücke schneiden, vor allem die weißen Stücke sollten sehr klein geschnitten werden.","Frühlingszwiebeln und Chili in kleine Ringe schneiden","Den Ingwer klein reiben","Alles in eine Schüssel geben und vermischen","Limettensaft, Honig, Saucen, Öl und Pfeffer zu einer Marinade vermengen","Marinade in die Schüssel geben und alles miteinander vermischen","Den Salat etwa eine halbe Stunde ziehen lassen und dann servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pak_Choi_Salat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Omelette dick","name":"Omelette dick","steps":["Die Zutaten werden nach Belieben verrührt.","Wird mit der Gabel etwas Luft untergemischt, geht das Omelette später etwas auf.","Zu der Mischung kann auch etwas Öl gegeben werden.","Die Pfanne mit Deckel wird auf mittlerer Hitze vorgewärmt.","Die Mischung wird in die Pfanne gegeben und die Hitze reduziert.","Bei geringer Hitze und geschlossenem Deckel braucht das Omelette ca.","40min zum Durchbacken.",";Variante Im Ofen die Mischung in kleine Förmchen geben und bei ca.","100°C ausbacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Omelette_dick","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ofenfisch","name":"Ofenfisch","steps":["Fischfilets würzen, mit Zitronenscheiben und Thymianzweigen in eine Auflaufform legen","Knoblauch in Zehen teilen und diese schälen, Paprika in Streifen schneiden","Beides auf den Fisch legen, mit Olivenöl beträufeln und bei 200° eine halbe Stunde garen","Nach 10 Minuten Wein angießen","5 Minuten vor Ende der Garzeit Oliven um den Fisch drapieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ofenfisch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Ofenfisch_3.jpg/960px-Ofenfisch_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Oma Irenes Christstollen","name":"Oma Irenes Christstollen","steps":["Butter (leicht) zerlassen und mit dem Zucker vermengen, dann Eier einrühren","Quark, Vanillezucker, Mandeln, Rosinen, Gewürze und Backpulver einrühren","Unter Rühren nach und nach Mehl hinzugeben, bis das Rührgerät schlapp macht. Dann den Teig weiter auf einer geeigneten Unterlage ordentlich von Hand mit dem verbleibenden Mehl verkneten","Zitronat und Orangeat einkneten","Den Teig so lange immer wieder mit Mehl bestäuben und weiterkneten, bis er nicht mehr an den Fingern klebt","den Teig je nach Wunsch in ein oder zwei Laibe formen (zwei für kleinere, aber auch etwas trockenere Scheiben)","im vorgeheizten Ofen bei 180 Grad ca. 1 Stunde (ca. 45 min bei zwei kleinen Laiben) backen, bis er goldbraun ist und keinen flüssigen Kern mehr enthält (Stichprobe)","gegen Ende des Backvorgangs die Glasur vorbereiten, indem die Butter zerlassen und der Zucker in die heiße Butter eingerührt wird","den noch heißen Kuchen glasieren und dann zum Abkühlen auf ein Kuchenrost stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Oma_Irenes_Christstollen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Passierte Kartoffelsuppe mit Lachsstreifen","name":"Passierte Kartoffelsuppe mit Lachsstreifen","ingredients":["800 g mehligkochende Kartoffeln","60 g Zwiebeln","50 g Butter","200 g Möhren","250 g Sellerie","250 g Lauch","2 l Rinderbrühe","2 Bund Schnittlauch","125 ml Sahne","125 ml Crème fraîche","120 g geräucherten Lachs","Salz, Pfeffer"],"steps":["Kartoffeln schälen, waschen und würfeln.","Die Zwiebeln schälen und in feine Würfel schneiden.","Butter im Topf zerlassen und die Zwiebelwürfel glasig andünsten.","Möhren schälen und ebenfalls in feine Würfel schneiden. Sellerie und Lauch putzen und fein schneiden.","Zu den angedünsteten Zwiebeln geben und andünsten. Nach 5 Minuten die Kartoffeln zugeben, mit der Brühe ablöschen und aufkochen lassen. Dann ca. 20 Minuten bei mäßiger Hitze kochen.","Den Schnittlauch in feine Röllchen und den Lachs in dünne Streifen schneiden.","Die fertige Suppe durch ein Sieb streichen oder mit dem Pürierstab fein pürieren. Ggf. mit Salz und Pfeffer abschmecken.","Sahne und Crème fraîche einrühren. Die Suppe nun nicht mehr kochen lassen.","Zum Servieren in Suppentassen oder -teller geben und mit dem Schnittlauch und den Lachsstreifen bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Passierte_Kartoffelsuppe_mit_Lachsstreifen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pesto","name":"Pesto","ingredients":["80 g Pinienkerne","4-5 Bund Basilikum (pesto alla genovese) und/oder Rucola","1 Knoblauchzehe","50 g Parmesan","50 g Pecorino sardo oder Pecorino romano","180 ml Olivenöl","Salz (vorzugsweise grobes Salz)","1-2 geschälte und in Würfel geschnittene Kartoffeln","1-2 Handvoll grüne Bohnen."],"steps":["Basilikum waschen, die Blätter abzupfen und trockentupfen.","Die Knoblauchzehe schälen, den Keim entfernen und grob hacken.","Parmesan und Pecorino reiben (keinen bereits geriebenen Käse verwenden).","Pinienkerne, Knoblauch und Basilikumblätter mit Salz in einen Mörser geben und fein zerstoßen.","Den Käse untermengen","Langsam das Olivenöl zugeben, nicht zu viel auf einmal, damit man es gut unter das Gemisch arbeiten kann.","Der Pesto wird wie oben angegeben zubereitet und 3-4 EL des Pasta-Kochwassers wird untergerührt.","Die Bohnen werden je nach Länge (4-9 cm lang) geschnitten und im Wasser weichgekocht (Vorsicht: Salz erst gegen Ende der Kochzeit zugeben!)","Kartoffeln werden in Salzwasser gargekocht.","Man gibt die knapp(!) al dente gekochten Teigwaren mit den gekochten Kartoffeln und Bohnen zusammen in eine passende ofenfeste Schüssel und mischt einem guten Teil der Pesto darunter.","Auf das Gericht verteilt man ein paar Butterflöckchen und schiebt die Schüssel in das Backrohr, das auf 150-180&nbsp;°C vorgeheizt wurde. Nach 15 bis 20 Minuten ist die (wahre) Pasta al Pesto fertig und wird in der Schüssel, in der man das Gericht im Ofen zubereitete, serviert."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pesto","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2b/Pesto_alla_Trapanese_-_Wiki_Loves_Sicilia.jpg/960px-Pesto_alla_Trapanese_-_Wiki_Loves_Sicilia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"8w9d","licence":"CC0"},{"title":"de:Kochbuch/ Pfannkuchenlachsröllchen","name":"Pfannkuchenlachsröllchen","ingredients":["4 Eier","ca. 50 g Mehl","Prise Salz","etwas Milch","Lachs","Schmand","Schnittlauch"],"steps":["Eier mit Salz, Mehl und Milch zu einem relativ dünnen Teig anrühren.","4&nbsp;Pfannkuchen in etwas Fett ausbraten.","Pfannkuchen abkühlen lassen und auf ein Stück Frischhaltefolie legen und mit Schmand bestreichen, Schnittlauch oder andere Kräuter und Gewürze oben drauf streuen.","Zum Schluss den Räucherlachs darauf verteilen.","Dann mit Hilfe der Frischhaltefolie zusammenrollen und mit der Folie fest einwickeln.","Nun die Pfannkuchenrollen für 2&nbsp;Stunden in den Kühlschrank stellen.","Später dann auswickeln und in kleine Stücke/Röllchen schneiden.","Pfannkuchenlachsröllchen Pfannkuchenlachsröllchen Pfannkuchenlachsröllchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pfannkuchenlachsr%C3%B6llchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pebre","name":"Pebre","ingredients":["1/2 Löffel Koriander (je nach Menge der Personen)","1/2 Löffel Petersilie","1/2 Löffel Zwiebeln","(Grüne) Chilischoten, Menge je nach Geschmack","Tomatenmark","Olivenöl","Salz","Tomaten (optional)","Knoblauch (optional)","Aji Soße (optional)"],"steps":["Den Koriander, die Petersilie und die Zwiebeln mittelfein hacken, in eine Schüssel geben und Wasser dazumischen.","Dazu Olivenöl, Salz und Tomatenmark mischen (je nach Geschmack) und kleingehackte Chilischoten dazugeben.","Man kann auch noch kleingehackte Tomaten, Knoblauch und Aji Soße hinzufügen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pebre","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pav Bhaji","name":"Pav Bhaji","ingredients":["100 g Butter","2 Zwiebeln","2 Chili, grün fein gehackt","1 TL Kreuzkümmelsamen, ganz","1 EL Ingwer und Knoblauch, fein gehackt","1/2 TL Kurkuma","1 TL Garam Masala","1-2 TL Chilipulver","3 EL Korianderblätter, fein gehackt","1 Tasse Kichererbsen, vorgekocht","2 Kartoffeln, vorgekocht","4 Tomaten, klein gewürfelt","Salz und Zucker","500 g Luftige Brötchen (Tessinerbrot / CH)","1-2 EL Zitronensaft, frisch"],"steps":["Kreuzkümmelsamen und Chilis in 50 g Butter in einer Bratpfanne anbraten ca. eine Minute.","Ingwer und Knoblauch, Zwiebel, Tomaten, Kartoffeln, Kichererbsen und Kurkuma nacheinander dazugeben.","Kochen lassen und ev. 1 dl Wasser beigeben.","Wenn alles weich ist, die Sauce grob zerdrücken.","Restliche Butter, Koriander, Garam Masala und Chlilipulver einrühren.","Mit Salz und etwas Zucker abschmecken. Zitronensaft unterrühren.","Die Brötchen halbieren und in einer Bratpfanne in Butter toasten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pav_Bhaji","country":"India","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pesto rosso","name":"Pesto rosso","ingredients":["200 g getrocknete Tomaten","75 g Mandel","100 g italienischer Hartkäse (Parmesan oder Pecorino)","50 g Basilikum (auch tiefgekühlt)","250 ml Olivenöl","1 Zehe Knoblauch","1 Chilischote","2 EL Essig","Pfeffer","getrocknete Kräuter: Oregano, Salbei, Thymian oder eine Mischung, nach Geschmack."],"steps":["Die Tomaten abwaschen und in Wasser mit Essig aufkochen und 1 Stunde ziehen lassen.","Tomaten gut abtropfen lassen.","Die Tomaten mit 200 ml Öl, Knoblauch und Chili im Mixer pürieren, dabei sollte die Masse nicht zu fein sein (kein Pürree).","Den geriebenen Käse,die gehackten Mandeln und den ebenfalls gehackten Basilikum mit der Tomatenmasse mischen und mit Pfeffer und weiteren Kräutern würzen.","Die Masse in Gläser füllen und mit einer Schicht Öl abdecken, dabei darauf achten dass keine Luftlöcher entstehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pesto_rosso","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Paprikasalat mit Honigsoße","name":"Paprikasalat mit Honigsoße","ingredients":["je 1 grüne, rote und gelbe Paprikaschote","4 EL Maiskeimöl","Saft von 1 Zitrone","2 EL Honig","2 Schalotten","2 Äpfel","100g Maiskörner (Dose oder tiefgekühlt)","Salz, Pfeffer"],"steps":["Paprikaschoten waschen, säubern und in feine Streifen schneiden","Die Schalotten fein würfeln und mit Öl, Zitronensaft, Honig, Salz und Pfeffer mischen","Die Äpfel waschen, entkernen und ungeschält in Streifen schneiden; mit Maiskörnern und Paprikastreifen in die Soße geben","Eine halbe Stunde, besser länger, durchziehen lassen; eventuell nachwürzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paprikasalat_mit_Honigso%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pasta-Ruccola-Salat","name":"Pasta-Ruccola-Salat","ingredients":["Ruccola","Cherrytomaten","getrocknete Tomaten","Knoblauch","Oliven","Olivenöl","Balsamico","Sojasauce","Salz, Zucker, Pfeffer","Spaghetti"],"steps":["Oliven, Cherrytomaten und getrocknete Tomaten in Stücke schneiden.","Ruccola in mundgerechte Portionen schneiden.","Salatsauce aus Salz, Pfeffer, Zucker, Olivenöl, Balsamico und Sojasauce anrühren.","Spaghetti in Salzwasser kochen und abkühlen lassen.","Oliven, Cherrytomaten und getrocknete Tomaten mit Salatsauce und Spaghetti mischen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pasta-Ruccola-Salat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Paprikawurst","name":"Paprikawurst","ingredients":["Glutenmehl","Wasser, Sojasauce, Pflanzenöl","Zwiebel, Paprika, Paprikapulver und Chilies","Gewürze: z.B.: Koriandersaat, Kardamom, Thymian, Oregano","optional: Tofu"],"steps":["siehe Seitan_Bratwurst","Zwiebel und Paprika in kleine Würfel schneiden. Leichtes Anbraten der Würfel verbessert den Geschmack.","Paprika, Paprikapulver und Chilies nach Geschmack in das trockene Glutenpulver mischen. Feste und flüssige Zutaten sollten möglichst vorher separat gemischt werden da der fertige Glutenteig sich nichtmehr leicht durchmischen läßt.","Für das Braten der Bratwürste empfiehlt sich eine eingeölte Anti-Haft Pfanne. Um die Würste auf einem Grill braten zu können sollten sie vorher gekocht werden, damit das Gluten seine gummiartige Konsistenz verliert."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Paprikawurst","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pfefferrahmschnitzel","name":"Pfefferrahmschnitzel","ingredients":["Butter","1,5 Zwiebel","750g Champignons","Sonnenblumenöl","6 Schweineschnitzel","ca. 75 ml Rotwein","Salz und Pfeffer","Paprikapulver","frischer Tymian","frische, gehackte Salbeiblätter","zerstampfte Pfefferkörner","300 ml Sahne"],"steps":["die Champignons putzen und in dünne Scheibchen schneiden","Butter erhitzen und darin die feingehackte Zwiebel anrösten","die Champignons dazugeben und bei voller Hitze anbraten","Salz dazugeben, damit die Champignons resch bleiben","nach 5 min die Champignons in eine Schüssel geben und zur Seite stellen","Öl in eine Pfanne geben","die Schnitzel darin anbraten","wenn das Fleisch durch ist, mit dem Rotwein löschen","mit Salz, Pfeffer und Paprikapulver würzen","das Fleisch in der Rotweinsoße wenden und bei halber Stufe köcheln lassen","den Thymian und die frisch gehackten Salbeiblätter dazugeben","5 min köcheln lassen (in der Zeit kein Wasser dazugeben)","die Pfefferkörner darüberstreuen und das Fleisch darin wenden","die Champignons dazugeben und mit Rahm aufschütten","die Sauce noch einmal unter ständigem Rühren aufkochen und nachwürzen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pfefferrahmschnitzel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pfannkuchen mit Champignons und Sharonfrucht","name":"Pfannkuchen mit Champignons und Sharonfrucht","ingredients":["Pfannkuchenteig mit Eiersatz","(aus der Dose oder aus dem Glas)","(auch Persimone oder Sharonfrucht genannt)"],"steps":["Champignons in den Pfannkuchenteig mischen.","Sharonfrucht in dünne Scheiben schneiden.","Pfannkuchen braten und mit den Scheiben der Sharonfrucht belegen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pfannkuchen_mit_Champignons_und_Sharonfrucht","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pasteis de Nata","name":"Pasteis de Nata","ingredients":["2-3 Rollen Blätterteig aus dem Kühlregal","500 ml Sahne (kann teilweise durch Milch ersetzt werden)","200 g Zucker","1 P. Vanillezucker","2TL Speisestärke oder Mehl","6 Eigelb (oder auch 2 ganze Eier und 4 Eigelb)","geriebene Schale einer Zitrone","gemahlener Zimt","Puderzucker","Muffins-Papierförmchen","Muffinsformen (Blech oder Silikon)"],"steps":["Blätterteig ausbreiten und Kreise in Größe der Formen ausstechen oder ausschneiden. Papierförmchen in die Muffinsbleche verteilen und mit je einer Teigscheibe auslegen.","Zucker und Stärke in der Sahne auflösen. Eigelb und Zitronenschale hinzufügen. Diese Mischung vorsichtig auf die Formen verteilen, dabei nicht zu hoch füllen.","Bei 250 °C 15 - 20 min. backen bis die Oberfläche bräunt. Nach Geschmack ggf. nach dem Abkühlen mit Zimt oder/und Puderzucker bestäuben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pasteis_de_Nata","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Past%C3%A9is_de_nata_01.jpg/960px-Past%C3%A9is_de_nata_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Werner100359","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Pfeffersauce","name":"Pfeffersauce","ingredients":["ganze Pfefferkörner 1 EL","Butter 2 EL","Schalotten 2 Stck","Madaira 1/8 Ltr","Brühe 1/8 Ltr","Sahne 0,2 Ltr"],"steps":["Die Pfefferkörner im Mörser grob zerstoßen","Schalotten fein würfeln","Butter vorsichtig im Topf erhitzen","Den Pfeffer in der aufschäumenden Butter 2 Minuten dünsten","Zwiebelwürfel zufügen und so lange dünsten, bis sie weichsind","Madeira hinzu fügen und 50% einkochen","Brühe hinzu fügen und 50% einkochen","Sahne hinzu fügen und zur gewünschten Konsistenz einkochen","die Sauce mit Salz würzen","im Mixer fein pürieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pfeffersauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Peanut Cupcake","name":"Peanut Cupcake","ingredients":["180ml Sojadrink","118ml Erdnussbutter mit Stücken","79ml Rapsöl","158ml Zucker (Amerikanisches Rezept, 120 oder 130ml geben ebenfalls genug Süße)","250ml Mehl","2 Teelöffel gemahlene Leinsamen","2 Esslöffel dunkler Sirup","1/4 Teelöffel Salz","1/2 Teelöffel Natron","1 Teelöffel Backpulver","1 Teelöffel Vanilleextrakt"],"steps":["Backofen auf 175°C vorheizen, Muffinbackblech mit Förmchen füllen.","Erst trockene, dann feuchte Zutaten in eine Rührschüssel geben, dann beides gut vermischen.","Förmchen etwa 3/4 füllen, 23-26 Minuten backen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Peanut_Cupcake","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pfannkuchen à la Liesél","name":"Pfannkuchen à la Liesél","ingredients":["Spargel","gekochter Schinken (eher dünne Scheiben)","Käse (mittelalten Gouda)","2 Eier","500 g Mehl","250 - 500 ml Milch (je nach gewünschter Konsistenz)","Wasser oder Mineralwasser (je nach gewünschter Konsistenz)","6 Prisen Salz"],"steps":["Den Pfannkuchenteig wie üblich fertigen und 30 Minuten ruhen lassen.","1 1/2 Schöpfkellen ausgeruhten Teig in die Pfanne geben und auf großer Flamme für 30 Sekunden von beiden Seiten kurz anbraten (bei Pfannkuchen immer am Herd bleiben).","Anschliessend den Pfannkuchen mit einem Pfannenmesser in zwei Hälften perforieren, das Zusammenklappen probieren.","Jetzt eine halbe gekochte Schinkenscheibe auf eine Hälfte legen, 2 bis 3 Spargelstangen darüber, und als letztes mit mittelalten Gouda den Spargel dünn bedecken.","Die zweite Pfannkuchenhäfte darüberklappen.","Etwas Wasser in die Pfanne geben, Deckel aufsetzen.","Nach einigen Minuten ist der Käse geschmolzen und der geniale Pfannkuchen à la Liesél zum servieren fertig.","Eignet sich auch für ein Edelrestaurant um Millionärin zu werden.","Einziges Gericht auf der Karte - Pfannkuchen à la Liesél.","nur wo notwendig (sonst löschen):"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pfannkuchen_%C3%A0_la_Lies%C3%A9l","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pflaumen-Chutney","name":"Pflaumen-Chutney","ingredients":["2 kg Pflaumen","2 in grobe Würfel geschnittene mittelgroße Zwiebeln","2 in grobe Würfel geschnittene Äpfel","200 g gehackte Tomaten","2 - 3 Esslöffel gemahlener Ingwer","1 Zimtstange","2 Knoblauchzehen","1-2 Esslöffel Salz","500 mL Essig","400 - 500 g Zucker","3 cL Whisky","schwarzer Pfeffer nach Belieben"],"steps":["alles zusammen kochen, bis es die Konsistenz einer dicken Marmelade hat","in Gläser abfüllen","versiegeln","reifen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pflaumen-Chutney","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pizza-Brötchen","name":"Pizza-Brötchen","ingredients":["15 Brötchen","500g Schinken","500g Salami","500g Champignon aus der Dose","500g geschälte Paprika aus der Dose","500g Gouda","1-2 Becher Saure Sahne","Knoblauch","Oregano","Salz","Pfeffer","Pizzagewürz"],"steps":["Den Schinken, die Salami, die Paprika, Champignons und den Gouda fein würfeln.","Die Gewürze und die Saure Sahne hinzufügen und gut vermengen.","Die Mischung für ca. 24 Std. kalt stellen.","Die Masse danach auf die Brötchenhälften verteilen.","Diese dann ca. 20 Minuten bei 220° C im Backhofen erhitzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pizza-Br%C3%B6tchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Potthucke","name":"Potthucke","ingredients":["Pfeffer und Muskatnuss nach Geschmack"],"steps":["Kartoffeln und Zwiebeln schälen und reiben. Eier und Mehl zugeben und vermengen.","Den Kartoffelteig mit Salz, Pfeffer und Muskatnuss würzen, kleingeschnittene Mettwurst zugeben und vermengen.","Eine ofenfeste Form mit Butter einfetten. (Nicht vergessen, sonst gibt es im wörtlichen Sinne Potthucke!) Kartoffelteig hinein füllen.","Wenn Mettwurststückchen herausstehen, untertauchen. Sie werden sonst hart. Kleingewürfelten durchwachsenen Speck darüber streuen.","Im vorgeheizten Backofen bei 200 Grad Celsius, Ober- und Unterhitze ca. 90-110 Minuten backen. Je nach Höhe der Form/des Teiges. (ca. 4-8 cm Höhe)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Potthucke","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Attendorn-GerichtPotthucke-1-Asio.jpg/960px-Attendorn-GerichtPotthucke-1-Asio.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asio otus","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"de:Kochbuch/ Pizzaboden","name":"Pizzaboden","ingredients":["350&nbsp;g Mehl","150&nbsp;g Stärke","1&nbsp;Packung Hefe","200&nbsp;ml lauwarmes Wasser","100&nbsp;ml Sojamilch","1&nbsp;TL Salz","1&nbsp;EL Zucker","Fett und Sesam fürs Backblech"],"steps":["Hefe und Zucker mit dem Wasser verrühren und 10&nbsp;Minuten gären lassen","Mit den anderen Zutaten vermischen und mindestens fünf Minuten zu einem geschmeidigen Teig kneten","15&nbsp;Minuten bei Wärme (im Ofen bei ~50&nbsp;°C oder zugedeckt auf der Heizung) gehen lassen","Das Backblech einfetten und mit Sesam bestreuen","Teig ausrollen, Ränder formen, und noch einmal 15&nbsp;Minuten bei Wärme gehen lassen","Falls nötig, noch einmal nachrollen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pizzaboden","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pizzateig","name":"Pizzateig","steps":["zimmerwarmes Wasser in die Schüssel geben","Salz darin auflösen","bei Verwendung von Frischhefe: 100g Mehl und Hefe zugeben, gut vermengen, 5 Minuten gehen lassen, dann restliches Mehl zugeben","bei Verwendung von Trockenhefe: Mehl und Hefe gut vermengen und zugeben","einen glatten Teig kneten","Teig bei Zimmertemperatur und vor Zugluft geschützt etwa 1 Stunde gehen lassen","Teig erneut kneten, portionieren und zu 6 Ballen formen","1 weitere Stunde bei Raumtemperatur gehen lassen","Teig auf mit Gries oder Mehl bemehlter Arbeitsfläche mit den Händen ausbreiten","nach Wunsch belegen","bei möglichst hoher Temperatur (ein Pizzaofen hat an die 400°C) je nach Ofen backen (Haushaltsofen 10 - 15 Minuten, Pizzaofen unter 5 Minuten) - je heißer desto besser"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pizzateig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pikante Bananen vom Grill","name":"Pikante Bananen vom Grill","ingredients":["4 Bananen (reif aber ohne braune Flecken)","Honig- Curry- Soße (siehe Anmerkungen)","Vanille- Eis"],"steps":["Die ungeschälten Bananen über mittlerer, aber direkter Hitze zugedeckt grillen, bis die gesamte Schale schwarz geworden ist","Die Schale der Bananen der Länge nach aufschlitzen und mit Soße füllen","Zudecken und weitere 2 bis 3 Minuten grillen","Die Bananen heiß und mit einer Kugel Vanille- Eis servieren (direkt aus der Schale löffeln)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pikante_Bananen_vom_Grill","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pflaume Zimt Sojageschnetzeltes","name":"Pflaume Zimt Sojageschnetzeltes","ingredients":["Sojaschnetzel","Sojasauce, Pflanzenöl","Pflaumen","Gewürze: Zimt, Paprikapulver, Chilies, Salz, Pfeffer"],"steps":["Sojaschnetzel mit Sojasauce würzen und 5-10 Minuten einweichen lassen.","Sojaschnetzel mit Wasser aufgiessen und weitere 5-10 Minuten einweichen lassen.","Sojaschnetzeln anbraten, den Sud der Sojaschnetzel aufheben.","Pflaumen kleinschneiden und in die noch heiße Pfanne hinzufügen.","Sud hinzugeben und Zimt, Paprikapulver, Chilies und andere Gewürze nach Geschmack hinzufügen.","Pfanne abdecken und mit der Restwärme 10 bis 20 Minuten stehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pflaume_Zimt_Sojageschnetzeltes","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Poffertjes","name":"Poffertjes","ingredients":["100&nbsp;g Mehl","100&nbsp;g Buchweizenmehl","400&nbsp;ml lauwarme Milch oder Wasser","1&nbsp;Ei","1&nbsp;TL (10&nbsp;g) Trockenhefe bzw. 20&nbsp;g frische Hefe","1/2&nbsp;TL Salz","50&nbsp;g geschmolzene Butter","1&nbsp;EL Sirup","Puderzucker","Butterröllchen","nach Belieben etwas Sirup"],"steps":["Frische Hefe in etwas Milch auflösen, Trockenhefe kann direkt ins Mehl gegeben werden.","Das Salz in eine Teigschüssel geben. Das Mehl hineinsieben und in der Mitte des Haufens eine Mulde machen. Dort das Milch-Hefegemisch oder die Trockenhefe hineingeben.","Von der Mitte aus wird nun die Milch nach und nach hineingerührt. Am Ende noch das Ei, die Butter und den Sirup zufügen. Alles gut verrühren und darauf achten, dass sich keine Klumpen bilden. Die Teigschüssel mit einem sauberen Tuch abdecken und 45 Minuten an einem warmen Platz ruhen lassen.","Die fertigen Poffertjes auf einen Teller legen und mit Puderzucker bestreuen, bis sie völlig mit einer Schicht bedeckt sind. Noch ein Butterröllchen obenauf legen und evtl. kreuzweise etwas Sirup über die Poffertjes geben. Sofort mit einer (Kuchen-) Gabel servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Poffertjes","country":"Netherlands","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Plätzchengrundteig","name":"Plätzchengrundteig","ingredients":["1000 g Mehl","500 g Zucker","500 g Butter oder Margarine","4 große oder 6 kleine Eier","2 Päckchen Backpulver","2 Päckchen Vanillinzucker","zwei Prisen Salz"],"steps":["Butter (vorzugsweise Zimmertemperatur) in einem Topf schmelzen lassen (Die Butter soll nur leicht flüssig, aber nicht richtig heiß werden).","Sobald die Butter sich zum größten Teil aufgelöst hat, nimmt man sie von der Herdplatte, gibt den Zucker und Eier hinzu und rührt alles mit dem Mixer zu einer halbwegs glatten Creme.","Danach gibt man nach und nach Mehl, Backpulver, Backaromen (Buttervanille, Zitrone, Vanillinzucker), Prise Salz hinzu.","Zuerst einen kleineren Teil Mehl, dann die weiteren Backzutaten, und dann der Rest Mehl einkneten. (Dadurch verteilen sich die Zutaten besser).","Den Teig in Portionen aufteilen, und weitere optionale Zutaten einkneten. Erst danach lässt sich die Festigkeit des Teiges beurteilen.","Den Teig gut eine halbe Stunde ruhen lassen.","Etwas Mehl auf die Arbeitsplatte und auf den Teig geben (dann bleibt der Teig nicht dran kleben) und den Teig dünn ausrollen. Plätzchen ausstechen.","Dann bei 200 °C im vorgeheizten Backofen ca. 6-7 Minuten backen. Die Plätzchen sind fertig, wenn sie sich leicht bräunlich verfärben.","Sollte der Teig zu trocken oder die daraus gebackenen Plätzchen zu bröselig sein, kann man noch ein bis maximal zwei Eier zusätzlich einkneten (besonders dann, wenn die Eier recht klein waren). Sollte man jedoch zu viele Eier einkneten, werden die Plätzchen erfahrungsgemäß trocken.","Dann lieber etwas Wasser oder Milch einkneten. Dazu den Teig ausrollen, mit den Fingern einige Dellen hineinstechen, und etwas Wasser oder Milch drauf gießen. den Teig zusammenfalten und kneten. Bei Bedarf wiederholen. Ein kleiner Schuss Speiseöl kann das Kneten erleichtern."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pl%C3%A4tzchengrundteig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Preiselbeertorte","name":"Preiselbeertorte","ingredients":["150g Margarine","1 Pkg Vanillinzucker","4 Eier","200g gemahlene Haselnüsse","30g Kakao","1 Pkg Backpulver","1 Pkg Schlagsahne","450g frische Preiselbeeren oder ½ Glas Preiselbeermarmelade"],"steps":["Margarine schaumig rühren","Vanillezucker und Eier nach und nach hinzugeben","gemahlene Haselnüsse, Kakao und Backpulver vermischen und dazugeben","Eine runde Springform vorbereiten: Boden mit Backpapier auslegen, Rand mit Butter einfetten","Teig in die Springform hineingießen und glattstreichen","Etwa 30 Minuten bei 175-200 Grad backen","Den Tortenboden gut auskühlen lassen","Sahne steifschlagen","Preiselbeeren unter die Sahne mischen","Die Oberfläche des Tortenbodens durch Wegschneiden eventueller Unebenheiten mit einem Messer begradigen","Den Tortenboden kopfüber auf eine Tortenplatte geben, so dass die glatte Seite nach oben zeigt","Den Tortenboden in der Mitte durchschneiden (z. B. mit Hilfe eine Fadens)","Den unteren Boden mit der Preiselbeer-Sahne Mischung bestreichen, die nun obere Hälfte wieder auflegen und Rand und Oberfläche bestreichen.","Vor dem Verzehr einige Stunden kalt stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Preiselbeertorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Quark-Schinkencreme","name":"Quark-Schinkencreme","ingredients":["250 g Magerquark","200 g gekochter Schinken","100 g geschlagene Sahne","1 Bund Schnittlauch","Petersilie zum Garnieren","Pfeffer und Salz zum Abschmecken"],"steps":["Schinken in feine Würfel schneiden.","Schnittlauch fein hacken, Sahne schlagen und mit Quark verrühren.","Schinken und Schnittlauch unter den Sahnequark geben und mit Pfeffer und Salz abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quark-Schinkencreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Powidldatschgerl","name":"Powidldatschgerl","ingredients":["1 kg mehlig kochende Kartoffeln","500 g Mehl","2 Eigelb","etwas zerlassene Butter","Salz","500 g Powidl (Pflaumenmus)","250 g Rosinen","Rum","zerlassene Butter","Staubzucker"],"steps":["Die Rosinen werden in wenig Rum eingeweicht.","Zu viel Rum würde die Füllung zu dünnflüssig werden lassen.","Die Rosinen sollten einige Stunden ziehen und werden dann mit dem Powidl vermischt.","Die Kartoffeln werden gar gekocht und zerstampft.","Zusammen mit allen anderen Zutaten wird ein glatter Teig geknetet, der 15 min.","Nach dem Ausrollen sind Vierecke oder Kreisezu schneiden, in die man jeweils einen Eßlöffel Powidl gibt.","Mit Eigelb werden die Teigtaschen verklebt, man muß ordentlich zudrücken.","Der Teig sollte nicht zu dünn sein.","Die Powidldatschgerl werden in kochendem Wasser gegart, wenn sie aufsteigen sind sie fertig.","Anschließend werden sie in flüssiger Butter gewendet oder auch kurz in Butter angebraten sowie mit dem Staubzucker bestäubt.","Powidldatschgerl werden heiß serviert.","Feiner ist die Version, Semmelbrösel in Butter anzubraten, diese zum Schluß zuckern und die feuchten Tascherl darin zu wälzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Powidldatschgerl","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Plov","name":"Plov","ingredients":["1kg Fleisch, zubereitet als Gulasch (kleine Fleischstücke)","1kg Zwiebeln","1kg Karotten","1kg Reis","Olivenöl","Wasser","Gewürze (Plov-Gewürzmischung gibt es in spezialisierten Geschäften):","Salz","Pfeffer","Kreuzkümmel","Berberitzen","Knoblauch"],"steps":["Das Fleich wird entweder direkt als Gulasch oder Geschnetzeltes gekauft. Oder selbst in der gewünschten Größe zurechtgeschnitten.","Die Zwiebeln und Karotten werden den eigenen Wünschen geschnitten.","In einer großen Pfanne wird das Öl erhitzt.","Das Fleisch wird zugegeben und von allen Seiten angebraten","Die Zwiebeln werden zugegeben und glasig gebraten.","Die Karotten werden zugegeben.","Von den Zutaten tritt etwas Flüssigkeit aus, so dass dieser Eintopf in einer geringen Menge Flüssigkeit schmort. Die Hitze reduzieren, so dass es langsam köchelt.","Die Gewürze werden zugegeben.","Nach Durchmischen wird die Oberfläche dieses Eintopf mit einer Kelle gerade gelegt.","Der Reis wird auf die Oberfläche gleichmäßig verteilt, so dass eine ebene Fläche entsteht.","Ein Löffel wird auf den Reis platziert und Wasser langsam auf den Löffel gegeben. Das Wasser soll den Reis nicht aufwirbeln, sondern langsam eindringen.","Es wird soviel Wasser zu dem Reis gegeben, bis das Wasser den Reis knapp bedeckt.","Der Topf wird mit einem Deckel abgedeckt und bei mittlerer Hitze ca. 40min gegart."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Plov","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Pikante Kekse","name":"Pikante Kekse","ingredients":["250 g Mehl","160 g kalte Butter","1 Ei","Salz","weitere Zutaten nach Belieben: Kümmel, gehackte Walnüsse, gehackte Salbei- oder Rosmarinblätter"],"steps":["Die kalte Butter in Stücken unter das Mehl kneten","Ei und Salz hinzufügen und gründlich vermengen","Nach Belieben oben genannte Zutaten ergänzen","Mindestens eine Stunde kalt stellen","Teig ausrollen","Kekse ausstechen","Mit verquirltem Eigelb bestreichen","Mit verschiedenen Zutaten belegen und diese gut andrücken","Im Ofen bei 180° etwa 15 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Pikante_Kekse","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Pikante_Kekse_2.jpg/960px-Pikante_Kekse_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Reisbrei","name":"Reisbrei","ingredients":["200 Gramm Reis","0,2 Liter warmes Wasser","1,5 Liter Milch","1/2 Esslöffel Butter","Salz","Zucker, Zimt, Obstkompott"],"steps":["Den Reis waschen und abtropfen.","Die Milch erhitzen.","In der Zwischenzeit den Reis in der Butter rösten.","Dann das Wasser hinzugießen und zugedeckt köcheln lassen, bis das Wasser aufgenommen wurde.","Jetzt die heiße Milch in mehreren Etappen hinzugeben und jeweils köcheln lassen, bis die Milch aufgenommen wurde.","Das Kochen dauert etwa 45 Minuten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Reisbrei","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Raukenpasta","name":"Raukenpasta","ingredients":["400 g Pasta","2 Büschel frische Rauke (am Besten aus dem Garten, wegen fehlender Nitratobergrenzen industriell angebauter Rauke in der EU)","100 ml Gemüsebrühe","italienische Gewürze (Oregano, Rosmarin, Basilikum)","frische rote Chilischote","2 große Zwiebeln (rot oder weiß)","1-2 Knoblauchzehen","Mozzarella oder Fetastücke auf Wunsch"],"steps":["Pasta bissig kochen und zum Schluss mehrere Schuss Olivenöl ins Wasser und absieben","Im Wok gewürfelte Zwiebeln und Knoblauch goldgelb in Olivenöl anbraten","Rosmarin klein gehackt kurz mitbraten","mit Gemüsebrühe ablöschen","ggf. jetzt Mozarella oder Feta dazugeben, aber ohne dass sie verschmelzen","restliche Gewürze mit Salz, Pfeffer und 2-3 Messerpitzen der entkernten Chilischote hinzugeben, vorzugsweise vorher im Mörser miteinander vermengt","kleingeschnittene Rauke unterheben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Raukenpasta","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Quarkrührkuchen","name":"Quarkrührkuchen","ingredients":["250g Backmargarine","250g Zucker","4 Eier","250g Magerquark","1 Päckchen Vanillezucker","abgeriebene Zitronenschale oder Zitronen-Aroma","400g Mehl","1 Päckchen Backpulver","Schokoladenstückchen"],"steps":["Margarine und Zucker in eine Schüssel geben und mit dem Knethaken eines Handrührgeräts verrühren","Eier und Quark zugeben, erneut rühren","Vanillezucker und Zitronenaroma (oder abgeriebene Schale einer Zitrone) dazurühren","Mehl und Backpulver hinzufügen und ebenfalls verrühren","Schokolade raspeln oder mit einem Messer Stückchen abschneiden, unterheben","gesamten Teig in eine gefettete Napfkuchenform geben","bei 180°C ca. 40 min backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quarkr%C3%BChrkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Randengemüse","name":"Randengemüse","steps":["Öl erhitzen, Randen und Äpfel beigeben, kurz dämpfen, mit Apfelsaft ablöschen.","Zitronensaft, Zimtstengel, Nelken, Salz und Zucker beifügen und bei kleiner Hitze schmoren lassen.","Rotwein dazugeben und nochmals ohne Deckel 5 Min. weiterköcheln lassen.","Zimtstengel und Nelken rausnehmen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Randengem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Reis-Haferflocken-Weizengrießbratling","name":"Reis-Haferflocken-Weizengrießbratling","ingredients":["Reis","Haferflocken","Weichweizengrieß","Zwiebeln","optional:","gehackter Paprika","Mais","Champignons","Poree","Sojasauce oder Maggi","Gewürze: Salz, Pfeffer, Kreuzkümmel, Oregano, Bohnenkraut"],"steps":["Reis, Haferflocken und Weichweizengrieß in etwa gleichen Teilen mischen.","Mit Wasser anrühren bis sich eine zähe Masse ergibt.","Nach Geschmack würzen.","Zwiebel und Poree kleinschneiden und mit etwas Öl anbraten, Mais und Paprika nach Geschmack zufügen wenn die Zwiebeln glasig werden.","Das angebratene Gemüse in die Masse einrühren.","Die Bratlinge in einer heißen Pfanne mit wenig Öl anbraten. Öl sollte sparsam hinzugefügt werden, damit die Bratlinge sich nicht mit Fett vollsaugen.","Optional die noch heißen Bratlinge mit Maggi oder Sojasauce beträufeln oder darin wenden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Reis-Haferflocken-Weizengrie%C3%9Fbratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Quarkbällchen","name":"Quarkbällchen","ingredients":["150g Quark","6 EL Milch","6 EL Öl","75g Zucker","1 Päckchen Vanillin- oder Vanillezucker","eine Prise Salz","2 Eier","300g Mehl","1 Päckchen Backpulver"],"steps":["Backpulver mit dem Mehl mischen","Nach und nach die Zutaten (von oben nach unten) zu einem glatten Teig verarbeiten","Nach und nach mit zwei Esslöffeln tischtennisballgroße (oder etwas größere) Teigportionen vom Teig abstechen und in der Friteuse goldbraun ausbacken","Mit Puderzucker bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quarkb%C3%A4llchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Quarkb%C3%A4llchen_2.JPG/960px-Quarkb%C3%A4llchen_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dr. Bernd Gross","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Raita","name":"Raita","ingredients":["250 g Vollmilchjoghurt","1-2 Salatgurken","1 TL Kreuzkümmel","1 TL schwarze Senfkörner (Asialaden)","1/2 TL geriebener Ingwer"],"steps":["Gurke schälen, entkernen und in feine Würfel schneiden oder grob reiben.","Kreuzkümmel und Senf ohne Fett in der Pfanne rösten (Vorsicht, der Senf springt bei hoher Hitze schnell auf). Im Mörser oder einer Gewürzmühle fein mahlen.","Alle Zutaten vermengen und vor dem Servieren ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Raita","country":"India","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ram-Stek","name":"Ram-Stek","steps":["Frische Pilze reinigen und in feine Scheiben schneiden und diese Scheiben wieder in kleine Flecke.","2 Zwiebeln und 3 Knoblauchzehen klein schneiden.","Von den Fleischscheiben das Fett wegschneiden, waschen, trocknen und bemehlen.","In einer Pfanne 30 g Butterschmalz erhitzen und die Fleischscheiben darin anbraten, bis sie gebräunt sind. Entnehmen und beiseite stellen.","Die Zwiebeln und den Knoblauch in die Pfanne geben und bei kleinem Feuer langsam bräunen.","Die Pilze zugeben, 2 TL Mehl darüberstreuen und unter ständigem Rühren etwa 2 Minuten weiterbraten.","1/2 ltr. Brühe (und das Einweichwasser der Pilze) unter ständigem Rühren langsam zufügen, salzen, pfeffern und die Fleischscheiben wieder einlegen und das Ganze zugedeckt bei kleinem Feuer ca. 1,5 Stunden dünsten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ram-Stek","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Quarkklöße nach Oma Liermann","name":"Quarkklöße nach Oma Liermann","ingredients":["30g Butter","1 Ei","eine Prise Salz","250g Quark","150g Grieß"],"steps":["Butter verflüssigen (Herd oder Mikrowelle). Achtung nicht zu heiß, sonst stockt das Ei!","Salz und Ei hinzufügen, glattrühren","Quark abtropfen lassen, hinzufügen und ebenfalls glattrühren","Grieß nach und nach einrühren","Oberfläche glatt streichen und mind. 1,5 Std. im Kühlschrank ziehen lassen","vor demFformen der Klöße den Teig nochmals gut durchrühren","reichlich Wasser erhitzen, nicht kochen, nur sieden!","Mit einem Löffel eine ca. eigroße Portion aus dem Teig auslösen. Die zweite Hand in der Schüssel mit dem kalten Wasser befeuchten und den Teig mit der Hand zu einem Kloß formen .","vorsichtig ins Wasser geben, ca. 15-20 min. ziehen lassen.","Nach ca. 10 min. die Klöße vorsichtig vom Boden lösen, falls sie sich nicht von alleine lösen sollten.","wenn die Klöße nach oben aufgeschwommen sind, sind sie ca. 3-5 min (je nach Größe) später fertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quarkkl%C3%B6%C3%9Fe_nach_Oma_Liermann","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Reindling","name":"Reindling","ingredients":["50 dag Mehl","6 dag Zucker","1 TL Salz","1 Pkg. TrockengermTrockenhefe (passend für 50 dag Mehl)","¼l Milch","2 Eier","6 dag zerlassene Butter","Zucker","Zimt","Weinbeeren; alternativ Rosinen","Nüsse","Honig"],"steps":["Für den Teig vermenge man die trockenen Zutaten (50 dag Mehl, 1TL Salz, 6 dag Zucker, 1 Pkg.","Man mische die flüssigen Zutaten (2 Eier, ¼l Milch, 6dag zerlassene Butter) Man vermische die flüssigen und die festen Zutaten und knete sie mit dem Haken, bis der Teig Blasen wirft.","Diesen lasse man 45' rasten.","Man walge den Teig auf Mehl zu einem Rechteck aus.","Dieses belege man mit den Füllzutaten (typischerweise Zucker Zimt und Weinbeeren) und rolle den Teig zusammen.","Die Rolle gebe man in eine gebutterte Form.","Man lasse die Teigrolle neuerlich 15' gehen und backe sie dann bei 200° 45' (vorgeheizt, sonst verlängert sich die Backzeit ca."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Reindling","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Mini_%22K%C3%A4rntner_Reindling%22_aus_Hefeteig_in_%C3%96sterreich.jpg/960px-Mini_%22K%C3%A4rntner_Reindling%22_aus_Hefeteig_in_%C3%96sterreich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naturpuur","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Quatre quart au citron","name":"Quatre quart au citron","ingredients":["3 Eier","200g Mehl","200g Butter (etwas mehr zum Fetten der Form)","200g Zucker","1 unbehandelte Zitrone","Salz"],"steps":["Nehmen Sie die Butter eine gewisse Zeit vor Beginn der Zubereitung aus dem Kühlschrank, damit sie sich leichter verarbeiten läßt, oder erwärmen Sie sie für wenige Sekunden auf niedriger Stufe in der Mikrowelle. (Achtung, das gewünschte Ergebnis ist weich, nicht flüssig!)","Fetten Sie die Form mit ein wenig Butter und heizen Sie den Backofen auf 160°C vor.","Reiben oder schneiden Sie die Schale der Zitrone, und achten Sie dabei darauf nur die oberste, gelbe Schicht zu verwenden nicht die darunter liegende weiße Schicht, da diese sehr bitter schmeckt.","Rühren Sie die Butter mit dem Rührgerät, bis sie eine pastenartige Konsistenz erreicht, geben Sie dann unter weiterem Rühren nach und nach den Zucker zu und rühren Sie beides glatt.","Trennen Sie die Eier.","Rühren Sie erst Eigelb dann Mehl nach und nach (wegen Klumpgefahr) in die Butter-Zucker-Masse ein. Danach heben Sie die Zitronenschale unter und rühren Sie noch einmal.","Schlagen Sie das Eiweiß mit etwas Salz auf und heben Sie danach den Eischnee unter den bisher bereiteten Teig.","Geben Sie den Kuchenteig in die Form und backen Sie das Ganze für ca. 50 Minuten.","Gegen Ende der Backzeit kontrollieren Sie regelmäßig den Zustand durch Einstechen eines Zahnstochers oder Schaschlickspießes in die Mitte des Kuchens. Bleibt keine Kuchenmasse am Holz kleben, ist der Kuchen fertig und sollte aus dem Ofen genommen werden.","Nach einer kurzen Abkühlzeit von etwa 5 Minuten, stürzen Sie den Kuchen auf ein Kuchengitter."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quatre_quart_au_citron","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Ratatouille","name":"Ratatouille","steps":["Gemüse waschen, in Scheiben oder Stücke schneiden","Separat in Olivenöl anbraten, dann zusammenfügen","Gewürze dazugeben, mit etwas Wasser oder Rotwein ablöschen","Im geschlossenen Topf mindestens eine halbe Stunde schmoren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ratatouille","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Ratatouille_2.jpg/960px-Ratatouille_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Rehgulasch","name":"Rehgulasch","ingredients":["500 g Rehlende","250 g rote Zwiebeln","30 g Räucherspeck","2 EL Butterschmalz","1 EL Tomatenmark","150 ml Rotwein","500 ml Wildfond","Gewürze (Menge je nach gewünschter Intensität und Schärfe):","80 ml Sahne","1 EL Stärke"],"steps":["Fleisch in Stücke schneiden, etwa 2 x 2 cm","Zwiebeln und Räucherspeck klein schneiden","Fleisch und Speck scharf anbraten, Zwiebeln und Tomatenmark dazugeben, mit Rotwein und Wildfond auffüllen, würzen","Alles 1 - 1 1/2 Stunden köcheln","Sahne dazugeben","Stärke mit kaltem Wasser verrühren und Soße damit andicken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rehgulasch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Rehgulasch_3.jpg/960px-Rehgulasch_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC0"},{"title":"de:Kochbuch/ Recettes Française","name":"Recettes Française","steps":["Die Champignons und die Schalotte fein hacken.","In einer Pfanne Butter erhitzen, dann die Schalotte und die Champignons anbraten, bis keine Flüssigkeit mehr vorhanden ist.","Crème fraîche hinzufügen und mit Salz, Pfeffer und Muskatnuss würzen.","Auf jede Crêpe eine Scheibe Schinken legen und etwas von der Champignonmischung darauf verteilen.","Die Crêpes einrollen und in eine gebutterte Auflaufform legen.","Mit etwas Crème fraîche und geriebenem Käse bestreuen.","Im Ofen bei 200 °C ca.","15–20 Minuten backen, bis die Oberfläche goldbraun ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Recettes_Fran%C3%A7aise","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Recette Françaises","name":"Recette Françaises","steps":["Die Kartoffeln schälen, kochen und in Scheiben schneiden.","Zwiebeln schälen und in Streifen schneiden.","In einer Pfanne die Speckwürfel mit den Zwiebeln anbraten.","Eine Auflaufform mit Butter einfetten.","Kartoffeln, Speck und Zwiebeln in die Form schichten.","Crème fraîche darüber geben und mit Salz und Pfeffer würzen.","Den Reblochon halbieren und mit der Rinde nach oben auf die Mischung legen.","Im Ofen bei 200 °C ca.","25–30 Minuten backen, bis der Käse goldbraun ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Recette_Fran%C3%A7aises","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Recettes Françaises","name":"Recettes Françaises","steps":["Ofen auf 200 °C vorheizen.","In einem Topf Butter schmelzen, Mehl hinzufügen und gut rühren.","Bier langsam hinzufügen, dann den Käse in Stücken dazugeben.","Senf hinzufügen und rühren, bis der Käse geschmolzen ist.","Toastbrot mit Schinken belegen und in eine Auflaufform legen.","Die Käsemischung darüber gießen.","10–15 Minuten überbacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Recettes_Fran%C3%A7aises","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Quarkauflauf mit Aprikosen","name":"Quarkauflauf mit Aprikosen","ingredients":["3 Eier","50 g Margarine","100 g Zucker","1 TL Vanillearoma","1 Zitrone (Saft und Schale)","75 g Feine Speisestärke","500 g","(1 Dose (460 g Abtropfgewicht) oder 700 g frische Früchte)","40 g abgezogene, gehackte Mandeln","1–2 EL Butter"],"steps":["Eier trennen","Margarine, Zucker, Eigelb, Vanillearoma, Zitronensaft und -schale, Speisestärke und Quark mit einem Handrührgerät gründlich vermengen","Eiweiß steif schlagen und unter die Masse heben","Aprikosen","aus der Dose: abtropfen lassen","frisch: kurz in kochendes Wasser geben, häuten, halbieren und die Steine entfernen","Die Hälfte der Masse in eine gefettete Auflaufform geben, mit den Aprikosen belegen und dann die restliche Quarkmasse darüber verteilen","Mandeln und Butterflöckchen auf der Oberfläche verteilen","Im vorgeheizten Backofen bei 200&nbsp;°C (Umluft: 175&nbsp;°C) für etwa 50&nbsp;Minuten backen bis der Quarkauflauf goldgelb ist"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Quarkauflauf_mit_Aprikosen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rezeptvorlage Text","name":"Rezeptvorlage Text","ingredients":["Zutat 1","Zutat 2"],"steps":["Schritt 1","Schritt 2"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rezeptvorlage_Text","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rostige Ritter","name":"Rostige Ritter","ingredients":["4 Brötchen (Semmeln) bzw. Weißbrot-, oder Toastscheiben, evtl. auch vom Vortag","400–500 ml Milch, je nach Alter und Trockenheit der Brötchen","2 Eier","50–100 g Zucker","2 EL Zimt","2 EL Butter","evtl. 1 geriebene Zitronenschale","evtl. Semmelbrösel oder Paniermehl"],"steps":["Zimt und Zucker vermischen und beiseite stellen.","Milch mit den Eiern und evtl. der Zitronenschale verquirlen, nach Belieben auch Zucker hinzufügen.","Brötchen abreiben und längs halbieren, die Brötchen in die Eiermilch legen und sich vollsaugen lassen. Je nachdem wie trocken die Brötchen sind, eventuell noch mal etwas Eiermilch machen. Die Brötchen sollten richtig schön vollgesogen sein.","Evtl. in Eiklar und Semmelbrösel bzw. Paniermehl panieren.","Die Butter in einer Pfanne erhitzen und die Ritter darin goldbraun backen. Anschließend mit Zimt/Zucker bestreuen. So bekommen sie ihre rostige Farbe."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rostige_Ritter","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/1/16/French_Toast.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"de:Kochbuch/ Rote Beete mit Kokosnuss","name":"Rote Beete mit Kokosnuss","ingredients":["2 Rote Beete, fein geraffelt","2 EL Öl","1 Schalotte, klein, gehackt","15 Curryblätter","1 TL Senfsamen","4 Chilis, grün, grob gehackt","1/4 Tasse Kokosnuss, frisch geraspelt"],"steps":["Das Öl erhitzen, Senfsamen und Curryblätter rösten. Nach 5 Sekunden Schalotte und Chilis beigeben und eine weitere Minute rösten.","Rote Beete, etwas Salz und 1 EL Wasser dazugeben und 5 Minuten zugedeckt kochen.","Deckel abnehmen und braten, bis die Flüssigkeit eingekocht ist.","Kokosnussraspel beifügen und 1 Minute unter ständigem Rühren braten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rote_Beete_mit_Kokosnuss","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rheinische Muscheln","name":"Rheinische Muscheln","ingredients":["4 Pfund Miesmuscheln","4-5 mittelgroße Zwiebeln","eine Stange Lauch","1/2 Sellerieknolle","2 Karotten","1 Tasse Wasser","1 Tasse Weißwein","2 Eßl. groben Pfeffer","1-2 Lorbeerblätter","2-3 Gewürznelken","knapp 1/2 Tl. Salz"],"steps":["Alles in einen großen Topf werfen, einen Teil der Zwiebeln oben auf die Muscheln und bei geschlossenem Deckel köcheln, bis die Zwiebeln oben gar sind, bzw.","alle Muscheln geöffnet sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rheinische_Muscheln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Rheinische_Muscheln.jpg/960px-Rheinische_Muscheln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Rainer Zenz assumed (based on copyright claims).","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Rosenkohleintopf","name":"Rosenkohleintopf","ingredients":["500 g Rosenkohl","3 EL Öl","1 Zwiebel","125 g Reis","0,5 Liter Brühe","340 g (1 Dose) Corned Beef","Salz und Pfeffer"],"steps":["Rosenkohl putzen und halbieren, Corned Beef zerkleinern und die Zwiebel fein hacken","Im heißen Öl Zwiebel und Reis kurz anrösten","mit der Brühe ablöschen, Kohl und Fleisch dazugeben.","auf kleiner Flamme 30 Minuten garen","Mit Salz und Pfeffer abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rosenkohleintopf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rosinentaler","name":"Rosinentaler","steps":["Rosinen in Rum einweichen.","Das weiche Fett, Eigelb, Zucker und Vanillezucker cremig rühren. Zimt, Salz und Mehl dazugeben und alles 1 Stunde ruhen lassen.","Backofen auf 200 °C vorheizen.","Rosinen unter den Teig heben.","Backpapier auf ein Blech legen und mit zwei Teelöffeln walnussgroße Häufchen darauf setzen (in größerem Abstand, die Plätzchen laufen beim Backen auseinander).","Im Backofen bei 200 °C ca. 10 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rosinentaler","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Risalamande","name":"Risalamande","ingredients":["2 dl Rundkornreis","3/4 l Vollmilch","1 dl Zucker","2 TL Vanillezucker","(3/4 dl weißer Portwein)","1/4 l Schlagsahne","(1 Mandel)"],"steps":["Die Milch und der Reis werden zum Kochen gebracht. Für ca. 3,5 min köcheln sie bei geringer Hitze.","Danach wird das Gemisch von der Flamme genommen und ziehen gelassen.","Nach etwa 30-45 min wird eventuelle übrige Milch abgeschöpft.","Der Zucker, der Vanillezucker und ggf. der Portwein und die Mandel werden mit dem Reis vermengt.","Der Reis wird jetzt solange stehen gelassen, bis er abgekühlt ist.","Danach wird die Schlagsahne geschlagen und vorsichtig untergehoben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Risalamande","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Riz Casimir","name":"Riz Casimir","ingredients":["500g Putenschnitzel","1 große Dose Pfirsiche","Salz","Pfeffer","etwa 2 Esslöffel Curry-Pulver english style (das vom Aldi!)","1 Becher Sahne"],"steps":["Putenschnitzel salzen, pfeffern, in 1cm x 5cm breite Streifen schneiden und in etwas Öl anbraten.","Die Pfirsiche würfeln und dazu geben.","Das Ganze etwa eine Viertelstunde dünsten und mit etwas von dem Pfirsichsaft aus der Dose ablöschen.","Sahne und Curry dazugeben und zur sämigen Sauce einkochen lassen, mit dem Pfirsichsaft abrunden.","Mit Curry, Salz und Pfeffer abschmecken.","Voila!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Riz_Casimir","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Risotto alla milanese","name":"Risotto alla milanese","ingredients":["300 g italienischer Reis (Vialone, Arborio oder Carnaroli)","1 kleine Zwiebel","80–100 g Butter","2–3 Rindermarkknochen (etwa 30–50 g Mark)","1/2 Tl Safranfäden","1 1/2 l Fleisch- oder Hühnerbrühe (keine Fertigprodukte)","1/2 Glas Weiß- oder Rotwein","80 g Parmesan (frisch gerieben)","Salz"],"steps":["Mark aus den Knochen drücken, hacken und in lauwarmem Wasser einige Zeit wässern, um Blutreste zu entfernen. Wasser abgießen, das Mark auf einem Küchentuch abtropfen lassen. Das Wässern kann entfallen, wenn die spätere gräuliche Färbung der Markgrieben nicht stört.","Zwiebel fein hacken","Die Fleischbrühe zum Kochen bringen, sie muss während der Zubereitung heiß sein.","Safranfäden in einer Tasse mit heißer Brühe einweichen","Parmesan reiben","Bei schwacher Hitze in einem Topf die Hälfte der Butter und das Knochenmark zerlassen, die Zwiebelwürfel dazugeben und unter Rühren einige Minuten glasig dünsten. Die Zwiebeln dürfen keine Farbe annehmen.","Den trockenen Reis dazugeben und weiter rühren, bis er glasig ist.","Nun mit dem Wein ablöschen, die Hitze etwas erhöhen (der Reis muss leicht kochen), quellen lassen und nach und nach die heiße Fleischbrühe hinzugeben. Dabei immer wieder sanft umrühren","Nach ungefähr einer Viertelstunde den Safran mit der Einweichflüssigkeit zugeben","Nach etwa 20–25 Minuten ist der Reis gar. Die Körner sollen noch bissfest (al dente) sein, der Risotto insgesamt deutlich feucht.","Abschließend die restliche Butter und den Parmesan vorsichtig unterrühren, zugedeckt kurz ruhen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Risotto_alla_milanese","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Risotto_Weihnachten_2020_01.jpg/960px-Risotto_Weihnachten_2020_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Rock Cakes","name":"Rock Cakes","ingredients":["225 g Vollkornmehl","110 g Butter oder Margarine","80 g Rosinen","25 g gehackte Haselnüsse","25 g geraspelte Karotten","115 g feiner brauner Zucker","1 Ei","2 Teelöffel Backpulver","2 Esslöffel Milch","1 Prise Gewürze, je nach Geschmack eine Kombination aus Zimt, Piment und Vanillepulver"],"steps":["Mehl und Backpulver vermengen, dann die Butter/Margarine dazugeben und zu einem Teig kneten.","Die restlichen Zutaten hinzugeben und mit dem Teig zusammen durchkneten.","8-12 Häufchen auf ein gefettetes Backblech geben, zwei Esslöffel sind als Werkzeug ideal.","Bei 200 °C/400 °F/Gas Stufe 6 für 15-20 Minuten backen, bis die Kekse fest und gebräunt sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rock_Cakes","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rinderroulade","name":"Rinderroulade","ingredients":["4 Rouladen aus der Keule","3 EL Senf","3 EL Tomatenmark","2 größere Zwiebeln","4 dünne Scheiben Schinkenspeck","4 kleine Gewürzgurken","200 g gemischtes Hackfleisch (optional)","Mehl","Bratfett (Butterschmalz oder Pflanzenöl)","1 große Möhre","1 Stück Sellerie","1 TL Pfefferkörner","1 Lorbeerblatt","2 Gewürznelken","3 Pimentkörner","1/2 l Fleischbrühe oder Wasser und Fleischextrakt","1/4 l Rotwein","Sahne oder Crème fraîche","Mehl (optional)"],"steps":["Die Rouladen ausbreiten, salzen und pfeffern. Senf und die Hälfte des Tomatenmarks verrühren und auf den Rouladen verstreichen. Eine geschälte, in dünne Ringe geschnittene Zwiebel darauf verteilen. Mit dem Schinkenspeck belegen.","Ans Ende jeder Fleischscheibe eine Gurke legen und das Fleisch um sie herum aufrollen. Dabei die Seiten einklappen. Oder die Gurken fein würfeln, auf dem Fleisch verteilen und je ein Viertel des Hackfleischs zur Rolle geformt in der Fleischscheibe einrollen (es muss nicht gewürzt werden).","Die Rouladen mit Zahnstochern, Rouladennadeln oder Küchengarn in Form halten. In einem Teller mit Mehl wenden, überschüssiges Mehl abschütteln.","Möhre, Sellerie und die zweite Zwiebel fein würfeln.","In einem Bräter die Rouladen von allen Seiten im heißen Fett scharf anbraten, anschließend herausnehmen und warmhalten.","Gemüse im Bräter mit dem übrigen Tomatenmark rösten, bis alles eine dunkle Farbe annimmt, aber noch nicht angebrannt ist. Mit etwa der Hälfte des Rotweins ablöschen und den Bratensatz lösen. Gewürze (Pfefferkörner, Lorbeer, Nelken und Piment) hinzugeben. Weiterkochen, bis die Flüssigkeit fast verdampft ist.","Die Rouladen wieder in den Bräter auf das Gemüse geben und mit der Brühe auffüllen. Sie sollten fast mit Flüssigkeit bedeckt sein.","Aufkochen lassen und mit geschlossenem Deckel bei mittlerer Hitze eine Stunde schmoren lassen. Das kann auf dem Herd oder im Backofen geschehen. Die Rouladen zwischendurch einmal umdrehen.","Den Deckel einen Spalt öffnen und die Rouladen eine weitere Stunde schmoren. Wieder zwischendurch umdrehen und bei Bedarf etwas Wein nachgießen. Die Sauce soll aber reduziert werden, das Fleisch nicht mehr ganz bedeckt sein.","Die Rouladen herausnehmen und warmhalten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rinderroulade","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Fr%C3%A4nkische_Rinderroulade_mit_Kartoffelsalat_DSCF0137.jpg/960px-Fr%C3%A4nkische_Rinderroulade_mit_Kartoffelsalat_DSCF0137.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Johann H. Addicks - addicks@gmx.net","licence":"GFDL 1.2"},{"title":"de:Kochbuch/ Rosinenbrötchen","name":"Rosinenbrötchen","ingredients":["250 g Mehl","3 Esslöffel Rosinen","250 g Sahnequark, 40%","1 Teelöffel Honig oder 1 Teelöffel Zucker","1 Teelöffel Salz","1 Ei","1/2 Tütchen Backpulver (Nimmt man mehr, schmecken die Brötchen leicht bitter)"],"steps":["Ofen auf 180° C vorheizen (gilt für Elektro wie für Umluft).","Quark, Ei und Honig mit dem Mixer verrühren.","Mehl, Backpulver und Salz dazugeben. Verrühren.","Die Rosinen dazugeben. Wird der Teig zu fest, 2 bis 3 Esslöffel Milch dazugeben. Verrühren.","Backpapier auf das Blech legen.","Mit einem Esslöffel Teig aufs Blech klecksen - das ergibt 10 normal große Brötchen oder 15 kleine.","15 bis 20 Minuten backen. Ein paar Minuten auskühlen lassen, warm schmecken sie ausgezeichnet."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rosinenbr%C3%B6tchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rhabarbercreme","name":"Rhabarbercreme","ingredients":["750g Rhabarber","150g Zucker","2 Eier","1 Becher Schlagsahne","1 Päckchen Vanillezucker"],"steps":["Den Rhabarber waschen, putzen und in Würfel von ca. einer Daumenbreite Kantenlänge schneiden.","Den Rhabarber in einen Topf geben und erhitzen.","Während der Topf heiß wird, die Eier mit 1/3 des Zuckers verquirlen.","Wenn der Rhabarber aufgekocht ist, 2/3 des Zuckers und den Vanillezucker hinzugeben, ein paar Mal umrühren und vom Herd ziehen.","Ungefähr 1 Minute warten, dann die verquirlten Eier unterrühren.","Topf nochmals auf den Herd stellen und unter stetigem Umrühren nochmals kurz aufkochen.","In eine Form füllen und abkühlen lassen, bei Zimmertemperatur in den Kühlschrank stellen.","Die Sahne steif schlagen. Ca 3/4 davon direkt vor dem Servieren unter die kühlschrankkalte Creme heben, den Rest zum Garnieren benutzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rhabarbercreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rheintaler Ribel","name":"Rheintaler Ribel","ingredients":["400 g Rheintaler Ribelmais","6 dl Milchwasser (halb Milch, halb Wasser)","1 TL Salz","Bratbutter oder Bratcrème","50 g Butter"],"steps":["Ribelmais in eine Schüssel geben.","Milchwasser kurz aufkochen, mit Salz würzen und über den Ribelmais gießen.","Nur leicht umrühren.","Mindestens 3 Stunden zugedeckt quellen lassen.","(Traditionell lässt man die Ribelmasse über Nacht quellen, die Schüssel wird dabei mit einem feuchten Küchentuch zugedeckt, damit der Ribel atmen kann) Die Ribelmasse in der heißen Bratbutter oder Bratcrème bei mittlerer Hitze langsam, unter ständigem schaben, rösten («ribeln»).","Immer wieder zudecken, damit der Mais feucht bleibt.","Butter portionenweise beigeben.","15-20 Minuten weiter «ribeln», bis sich goldbraune Krümelchen («Ribel») bilden.","Ribel wird traditionell mit Apfelmus serviert.","Es eignet sich jedes andere Fruchtmus dazu.","Der Ribel kann auch mit Zucker oder Kakao bestreut werden.","Der übrig gebliebene Ribel kann zum Frühstück, anstelle von Haferflocken oder Kornflakes, mit Milch übergossen oder im Kaffee eingeweicht gegessen werden.","Rheintaler Ribel Rheinische Muscheln Rheintaler Ribel Rheintaler Ribel Rheintaler Ribel"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rheintaler_Ribel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rollmops","name":"Rollmops","ingredients":["8 frische Heringe, küchenfertig ohne Kopf und Flossen","Gewürzgurke(n), in Stücke geschnitten","2 große Zwiebel(n), in Stücke geschnitten","250 ml Essig (Kräuteressig)","40 g Salz","220 ml Wasser","100 ml Essig (Kräuteressig)","600 ml Wasser","20 g Salz","100 g Zucker","1 EL Senfkörner","4 Lorbeerblätter","5 Pfefferkörner"],"steps":["Die Heringe werden geschuppt sowie von Kopf und Flossen befreit, danach gewaschen und abgetrocknet.","Aus etwa 250 ml Essig, Salz und Wasser wird eine Marinade hergestellt, in dem die Heringe für 2 bis 3 Tage eingelegt und mariniert werden.","Aus 600 ml Wasser, 100 ml Essig, 20 g Salz, 100 g Zucker sowie den Senfkörnern, Pfeffer und Lorbeerblättern wird ein Sud angesetzt und aufgekocht und anschliessend abgekühlt.","Die marinierten Heringe werden aufgeklappt und die Mittelgräte mit dem Schwanz entfernt.","Die Fische werden dann mit jeweils einem Stück Gewürzgurke und einem Stück roher Zwiebel aufgerollt und die Röllchen werden mit Zahnstochern festgesteckt.","Die fertigen Röllchen werden mit den restlichen Gurken und Zwiebeln in den abgekühlten Sud gegeben und dann in einem Glas nochmals 4 Tage ziehen gelassen.","Die fertigen Rollmöpse können allein oder mit einer Beilage, etwa Bratkartoffeln oder Kartoffelsalat, gegessen werden.","Rollmops Rollmops"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rollmops","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Buesum_rollmops_27.12.2014_15-03-22.JPG/960px-Buesum_rollmops_27.12.2014_15-03-22.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dirk Ingo Franke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Ringelblumen im Bierteig","name":"Ringelblumen im Bierteig","ingredients":["125 g Mehl","1 Ei","125 ml Bier","12-15 Ringelblumenköpfe je nach Größe","Olivenöl"],"steps":["Mehl, Bier und Eigelb zu einem glatten Teig verrühren und 30 Minuten ruhen lassen","1 EL Öl unterrühren und ein steif geschlagenes Eiweiß unterheben","Süße Variante: Zucker, Honig und/oder ausgekratzte Vanillestange zufügen","Pikante Variante: Salz, Muskatnuss, Curry und/oder Kräuter nach Belieben zufügen","Ringelblumen mit dem Bierteig umhüllen und in heißem Öl im Topf oder in der Friteuse einige Minuten goldbraun ausbacken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Ringelblumen_im_Bierteig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rote-Bete-Gnocchi mit Spinat","name":"Rote-Bete-Gnocchi mit Spinat","ingredients":["200g Rote Bete","200g mehligkochende Kartoffeln","100g Champignons","50g Blattspinat","100g Mehl","4 EL Olivenöl","Salz","Pfeffer"],"steps":["Die Rote Bete und Kartoffeln waschen, schälen, in Würfel schneiden und zugedeckt in einen Topf 25 Min. köcheln lassen.","Inzwischen den Blattspinat und die Champignons waschen. Die Champignons in Scheiben schneiden.","Die Rote Bete und die Kartoffeln mit einem Kartoffelstampfer zerdrücken. Mehl und Salz dazugeben und alles mit den Händen zu einem glatten Teig verkneten. Den Teig zu daumendicken Rollen formen und diese in etwa 2 cm breite Stücke schneiden. In die Stücke mit einer Gabel ein Rillenmuster eindrücken. Die Gnocchi im Salzwasser bei niedriger Hitze 2-3 Min. ziehen lassen, bis sie nach oben schwimmen.","In einer Pfanne 1 EL Olivenöl erhitzen und die Champignons darin anbraten. Mit Salz und Pfeffer würzen, herausnehmen und das restliche Olivenöl in der Pfanne erhitzen. Die Gnocchi mit dem Schaumlöffel herausheben, abtropfen lassen und im Olivenöl anbraten. Dann mit den Pilzen und dem Spinat anrichten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rote-Bete-Gnocchi_mit_Spinat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Roux","name":"Roux","ingredients":["2 Teile Fett","2-3 Teile Mehl"],"steps":["Fett, im allg. Butter, in einer kleinen Pfanne erhitzen.","Mehl hinzugeben und bis zum gewünschten Bräunungsgrad anrösten.","In die zu bindende Flüssigkeit einrühren, und mind. 3min kochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Roux","country":"France","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4c/Wilhelm_Roux%2C_ante_1923_-_Accademia_delle_Scienze_di_Torino_0154_B.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fritz Möller (1860-1923)","licence":"Public domain"},{"title":"de:Kochbuch/ Saftiger Mandarinenkuchen","name":"Saftiger Mandarinenkuchen","ingredients":["400 g Weizenmehl","250 g Butter","250 g Zucker","4 Dosen Mandarinen (Abtropfgewicht ? g)","4 Eier","1 Zitrone","1 Pck. Vanillezucker","3 TL Backpulver"],"steps":["Butter, Zucker und Vanillezucker schaumig schlagen.","Die Eier dazugeben und weiterrühren.","Saft von einer Zitrone dazugeben und weiterrühren.","Mehl mit dem Backpulver mischen und über den Teig sieben. Dann unterrühren.","Mandarinen aus 2 der 4 Dosen abtropfen lassen und in den Teig einrühren.","Den fertigen Teig auf ein gefettetes Backblech streichen.","Die anderen 2 Dosen Mandarinen öffnen, abtropfen lassen. Diesmal den Saft auffangen.","Die Mandarinen auf den Teig legen.","Im vorgeheizten Backofen 60 Minuten bei 180°C backen. Achtung! Nach 45 Minuten abdecken, damit der Kuchen nicht zu braun wird.","Nach dem Backen den aufgefangenen Mandarinensaft dann gleichmäßig über den noch heißen Kuchen geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Saftiger_Mandarinenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Sahnige Aprikosentorte","name":"Sahnige Aprikosentorte","ingredients":["125 g Zucker","125 g Mehl","3 Eier","1 TL Backpulver","2 Tropfen Bittermandelaroma","750 ml Sahne","1 Dose Aprikosen (425 ml)","200 g Schoko-Crossies","150 g roter Johannisbeergelee","20 g Zucker","2 Pck. Sahnesteif"],"steps":["Die Eier trennen. Eiweiß und 3 EL kaltes Wasser steif schlagen. Zucker einrieseln lassen. Das Eigelb unterziehen.","Mehl und Backpulver mischen. Über die Eimasse sieben und unterheben.","Boden einer Springform (26 cm) mit Backpapier auslegen und den Teig einfüllen.","Im vorgeheizten Backofen (Ober-/Unterhitze: 200°C, Umluft: 180°C, Gasherd: Stufe 3) 20-25 Minuten backen.","Wenn der Biskuitteig fertiggebacken ist, vom Rand lösen und auskühlen lassen.","Aprikosen abtropfen lassen und in Spalten schneiden. Schoko-Crossies grob zerhacken.","Biskuitboden 1-2 mal durchschneiden. Johannisbeergelee erwärmen und die Biskuitböden damit bestreichen.","Sahne mit Sahnesteif und dem Zucker steifschlagen. Schoko-Crossies - bis auf 3 EL zum Verzieren - unter 2/3 der Sahne heben. Diese Sahnemischung auf die Geleeschicht auf den Biskuitböden verstreichen.","Die Böden zusammensetzen und mit der restlichen Sahne bestreichen. Die Aprikosenspalten auf der Torte verteilen und mit den übriggelassenen Schoko-Crossies verzieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sahnige_Aprikosentorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Russischer Zupfkuchen","name":"Russischer Zupfkuchen","steps":["Die Zutaten für den Teig vermischen und kneten, bis alles gleichmäßig vermischt ist.","Vom Teig ca. 2/3 nehmen und damit den Boden der Springform auslegen, auch einen ordentlichen Rand formen.","Den Backofen auf 200 °C (Heißluftherd: 175 °C) vorheizen","Die Zutaten für die Füllung verrühren und in die Springform auf den Teig geben.","Das restliche Drittel des Teiges zerrupfen und die Bröckchen auf der Füllung verteilen.","Vor dem Verzehr den Kuchen ca. 1 Stunde backen und abkühlen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Russischer_Zupfkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Russischer_Zupfkuchen_2.jpg/960px-Russischer_Zupfkuchen_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alstersegler","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Rüblitorte","name":"Rüblitorte","ingredients":["5 Eier","250 g Zucker Crystal oder Pulver","250 g Mandeln oder Haselnüsse (gerieben)/ho preso 200gr Mandeln und 50 gr Haselnüsse","250 g geriebene Rübli (Karotten)","1 Zitronensaft und Schale gerieben","eine Prise Salz","250 g Mehl (oder weniger)","ein halbes Päckchen Backpulver (oder weniger, falls weniger Mehl)","1dl Cointreu liquore orange","etwas Zimt"],"steps":["Den Rüblitortenteig ziemlich flüssig in eine ausgebutterte und mit gemahlenen Nüssen ausgestreute (runde) Springform füllen und bei etwa 170°C im vorgeheizten Backofen etwa eine Stunde backen.","Mit einer Zuckerglasur aus Zitronensaft und Pulverzucker leicht überziehen und mit Marzipanrübli (Möhrchen) dekorieren.","Rüblitorte Rüblitorte Rüblitorte"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_R%C3%BCblitorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rührei in der Mikrowelle","name":"Rührei in der Mikrowelle","ingredients":["1 Ei"],"steps":["Das Ei aufschlagen und in eine flache Müsli-Schale geben.","Wie ein normales Rührei wird das Eigelb und das Eiweiß mit einer Gabel verquirlt.","Für 30 bis 60 Sekunden bei 800 W in die Mikrowelle stellen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_R%C3%BChrei_in_der_Mikrowelle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rüblikuchen","name":"Rüblikuchen","ingredients":["gut 300 g gewaschene und geschälte Gelberüben","5 Eigelb","4 EL heißes Wasser","200 g Zucker (je 100g braun/weiß)","1 Päckchen Vanillezucker","5 Eiweiß","150 g gemahlene Haselnüsse","100 g gemahlene Mandeln","8 El Semmelbrösel","½ Tl Backpulver (Weinstein)","½ Tl gemahlener Zimt","abgeriebene Schale einer Zitrone (BIO)"],"steps":["Gelberüben waschen, schälen, mittelfein reiben","Gelberüben, knapp 1/3 des Zuckers, Nüsse, Mandeln, Semmelbrösel, Backpulver, Zimt und Zitronenschale in einer Schüssel vermengen","Eigelb in einer Schüssel mit Wasser schaumig rühren.","Nach und nach gut 2/3 des Zuckers und den Vanillezucker unterrühren (bis nichts mehr knirscht)","Zutaten unter die Eigelbcreme heben","Geschlagenes Eiweiß auf die Masse geben und vorsichtig und gründlich unterheben.","In die gefettete Springform geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_R%C3%BCblikuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rührei","name":"Rührei","ingredients":["4 Eier","4 Esslöffel Milch","1 Prise Salz","Pfeffer","Muskat","20 g Butter oder Fett zum Braten der Rühreier","etwas Speck"],"steps":["Eier, Milch und Salz mit einer Gabel gut mischen. Mit wenig Pfeffer und Muskat würzen.","Butter oder Fett in einer heissen Bratpfanne schmelzen.","Die Eimasse zugeben und während wenigen Minuten mit einer Bratschaufel oder Kelle hin und her schieben.","Das Rührei ist servierbereit, sobald die Eimasse flockig, aber noch leicht feucht ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_R%C3%BChrei","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Fr%C3%BChst%C3%BCck_R%C3%BChrei_Lachs.jpg/960px-Fr%C3%BChst%C3%BCck_R%C3%BChrei_Lachs.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Sahnehack","name":"Sahnehack","ingredients":["125g Hack","250g Nudeln (am besten Penne)","1 Zwiebel","100g Speck","1 Crème fraîche","Gemüsebrühe","etwas Butter"],"steps":["Erst die Zwiebeln und den Speck in Stücke schneiden.","Nudeln Kochen (am besten so dass die mit der Soße zur gleichen Zeit fertig werden)","Dann die Zwiebeln mit etwas Butter glasig braten, danach den Hack und den Speck hinzugeben. Und alles nach Geschmack würzen. Beispielweise mit:","Paprika, Salz und Pfeffer","Cayenne-Pfeffer(oder Chilli-Pulver) und Salz","Wenn alles angebraten ist mit Brühe ablöschen und 15 Minuten schmoren lassen.","Danach die Crème fraîche hinzu geben und alles nochmal aufkochen lassen.","Nudeln und die Soße zusammen in einen Topf geben und anrichten *guten Appetit*"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sahnehack","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rumkugeln","name":"Rumkugeln","ingredients":["125 g Butter","125 g Puderzucker","1 EL Instant-Kaffee","1 EL Kakaopulver","7 EL Rum","200 g Gemahlene Haselnusskerne","350 g Halbbitter-Schokolade"],"steps":["Butter und Schokolade zusammen im Wasserbad schmelzen","Schokoladenmasse mit einem Spatel wieder kalt rühren","Restliche Zutaten dazugeben (Tipp: zum Schluss die Haselnüsse)","60 Minuten in den Kühlschrank stellen.","Kleine Kugeln formen und in Schokoladenstreusel wälzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rumkugeln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Rumkugeln.jpg/960px-Rumkugeln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebastian Zurkuhl","licence":"CC BY-SA 2.0 de"},{"title":"de:Kochbuch/ Salzburger Nockerln","name":"Salzburger Nockerln","ingredients":["2 Eier","1EL Mehl","1EL Zucker/Vanillezucker","1TL Essig"],"steps":["Man verschlage die Dotter mit dem Zucker und dem Mehl","Man schlage die Eiklar zu Schnee","Man schlage den Essig in den Schnee. Dies macht den Schnee stabiler.","Man hebe die beiden Massen unter","Man hebe den Teig nockerlweise in die Form, deren Boden ev. dünn mit heißer Milch bedeckt ist oder die man mit Butter/Marmelade ausschmieren kann.","Die Nockerln backe man 15' bei 200°."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Salzburger_Nockerln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Nockerln_mit_Gulasch.jpg/960px-Nockerln_mit_Gulasch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Met.salis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Russischer Zupfkuchen II","name":"Russischer Zupfkuchen II","steps":["Für den Teig die zimmerwarme Butter mit dem Eigelb cremig rühren, Zucker dazu geben und solange rühren, bis die gesamte Masse eine gleichmäßige Konsistenz hat.","Mehl mit Kakao- und Backpulver vermengen und anschließend langsam unter den Teig geben.","Den jetzt schweren Teig gut durchkneten.","Dann den Teig trennen: Zwei Drittel auf den Boden und an den Rand einer gefetteten Springform verteilen.","Achtung: Hier geht es das erste Mal um das Zupfen.","Der Teig wird nicht einfach ausgerollt und langweilig auf dem Boden verteilt, sondern vom Teig jeweils „abgezupft“ und auf den Boden verteilt.","Der Boden soll nach Beendigung geschlossen gefüllt sein, muss aber aussehen wie eine Hügellandschaft.","Dann die Quarkfüllung vorbereiten.","Auch hier die Butter mit dem Eigelb cremig rühren, den Quark dazugeben.","Dann den Zucker und die anderen Zutaten untermengen.","Als Letztes das steif-geschlagene Eiweiß unterheben.","Die Quarkfüllung auf den dunklen Teig auf dem Boden verteilen und glattstreichen.","Nun wieder vom restlichen Teig Stücke abzupfen und oben auf die Füllung legen.","Dann alles im Backofen 50–60 Minuten bei ca."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Russischer_Zupfkuchen_II","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Salsa mexicana","name":"Salsa mexicana","ingredients":["2–3 reife Tomaten","1-2 grüne Chilies (üblicherweise die Sorte „Serrano“)","1 Zwiebel","2–3 EL fein gehacktes Koriandergrün","Salz","Pfeffer"],"steps":["Die Tomaten, Chilies und die Zwiebel in kleine Würfel schneiden und in eine Schüssel geben","das frische gehackte Koriandergrün dazugeben","mit Salz und Pfeffer abschmecken und alles leicht miteinander verrühren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Salsa_mexicana","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Salsa_mexicana_en_molcajete.jpg/960px-Salsa_mexicana_en_molcajete.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"German matus","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Saltimbocca alla romana","name":"Saltimbocca alla romana","steps":["Die Schnitzel klopfen und leicht salzen","Je eine halbe Scheibe Schinken und ein Salbeiblatt mit einem Zahnstocher auf die Schnitzel heften","In einer großen Pfanne Butter zerlassen und das Fleisch bei starker Hitze von beiden Seiten schnell goldbraun anbraten","Mit einem Schuss Wein ablöschen und einige Minuten weitergaren bis er verdunstet ist","Schnitzel aus der Pfanne nehmen, Zahnstocher entfernen und servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Saltimbocca_alla_romana","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Rote Grütze","name":"Rote Grütze","ingredients":["1 kg gemischte rote Früchte","1 Becher Rohrzucker","1 Becher Fruchtsaft (z.B. Apfelsaft oder roter Traubensaft)","1 gehäufter Esslöffel Speisestärke"],"steps":["Die Früchte mit dem Zucker in einem großen Topf aufkochen. Topf offen lassen und oft mit dem Schneebesen durchrühren. Etwa 15 Minuten kochen, bis eine sämige Konsistenz erreicht ist.","Die Stärke mit dem Fruchtsaft verquirlen und in den Topf einrühren. Nochmals kurz aufkochen.","In eine Schüssel abfüllen und erkalten lassen.","Mit Vanillesauce, Sahne oder Milch servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Rote_Gr%C3%BCtze","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Rote_Gr%C3%BCtze_mit_Vanilleso%C3%9Fe.JPG/960px-Rote_Gr%C3%BCtze_mit_Vanilleso%C3%9Fe.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Olaf Simons","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Saltimbocca mit Salbeispaghetti","name":"Saltimbocca mit Salbeispaghetti","steps":["Kalbsschnitzel zerteilen, Schinken und große Salbeiblätter darauflegen und mit Zahnstochern befestigen","Schalotte und Knobauchzehe fein hacken","Spaghetti bissfest kochen, mit Olivenöl, etwas Butter, gehacktem Salbei und Thymian sowie Salz, Pfeffer und Muskatnuss würzen","Schnitzel mit den Salbeiblättern nach unten in Olivenöl anbraten, wenden","Zwiebel und Knoblauch dazugeben und fertig braten, würzen","Beides zusammen servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Saltimbocca_mit_Salbeispaghetti","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Saltimbocca_mit_Salbeispaghetti.jpg/960px-Saltimbocca_mit_Salbeispaghetti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Salbeimäuschen","name":"Salbeimäuschen","ingredients":["Frische Salbeiblätter mit Stiel","100 g Mehl","1 Ei","50 ml Milch","Salz, Pfeffer, Öl"],"steps":["Salbeiblätter waschen und trocken tupfen","Teig zubereiten: Mehl, Milch, Eidotter und Gewürze verrühren","Eiweiß steif schlagen und unterheben","Salbei im Teig wälzen und in Öl knusprig ausbacken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Salbeim%C3%A4uschen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Salbeim%C3%A4uschen_3.jpg/960px-Salbeim%C3%A4uschen_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Sauce Hollandaise","name":"Sauce Hollandaise","ingredients":["100-150 g Butter","4 Eigelb","2 EL Wasser","2 EL Weißwein","1 Prise Zucker","1 Prise weißer Pfeffer","etwas Zitronensaft oder Worcestershiresauce","Salz"],"steps":["Die Butter in einem Topf auf dem Herd schmelzen aber nicht braun werden lassen.","Eigelb, Wasser und Wein mit dem Zucker, dem Pfeffer und dem Salz in einem anderen Topf kalt verrühren.","Unter stetigem Schlagen mit dem Schneebesen auf der Kochplatte rühren bis die Sauce dicklich wird. Dann sofort von der Platte nehmen bzw. die Gasflamme abschalten.","Nun die zerlassene Butter in einem dünnen Strahl und unter ständigem Rühren zur Ei-Mischung gießen.","Mit Zitronensaft abschmecken. Ggf. auch noch mit Salz und Pfeffer verfeinern, falls die zuvor gewählten Mengen noch nicht ausreichend waren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sauce_Hollandaise","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Spargel_Lachs_Kartoffeln_Sauce_hollandaise_.jpg/960px-Spargel_Lachs_Kartoffeln_Sauce_hollandaise_.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Schinken-Sahne-Sauce (mit Pilzen)","name":"Schinken-Sahne-Sauce (mit Pilzen)","ingredients":["2 Zwiebeln","3 Knoblauchzehen","2-3 EL Speiseöl (z.B. Sonnenblumenöl)","180g Schinkenspeck","400g Champignons","150-200ml starke Brühe","400ml Sahne","Salz, Pfeffer, ital. Kräuter (am besten frisch oder TK-Produkt)"],"steps":["Zwiebeln und Knoblauchzehen fein würfeln. Die Pilze waschen, putzen und in etwas dickere Scheiben schneiden. Schinkenspeck würfeln oder in Streifen schneiden (wenn man ihn in Scheiben geschnitten kauft). 200 ml Brühe etwa doppelt so stark wie auf der Packung angegeben vorbereiten (gute Gemüsebrühe ohne chemische Zusätze wie Glutamat findet man im Bio-Laden oder Reformhaus).","Schinkenspeck in etwas Öl kurz anbraten (Olivenöl passt hier nicht so gut). Zwiebeln und Knoblauch hinzugeben und etwas dünsten lassen. Dann Pilze hinzugeben und unter starker Hitze etwas mitgaren lassen. Je mehr man die Zutaten jetzt anbrät desto mehr Bräune erhält die Sauce.","Mit etwas Salz und Pfeffer würzen und mit der Brühe ablöschen. Das Ganze bei geschlossenem Topf 5 bis 10 Minuten köcheln lassen.","Sahne und italienische Kräuter unterrühren und offen köcheln lassen bis die Sauce etwas sämig wird. Mit Tortellini oder Bandnudeln servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schinken-Sahne-Sauce_(mit_Pilzen)","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fa/Schinken-Sahne-Sauce.JPG?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"TheWob","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"de:Kochbuch/ Sauce Bearnaise","name":"Sauce Bearnaise","ingredients":["1 Schalotte","3 Stengel Estragon","3 EL Weißweinessig","1 TL zerdrückte Pfefferkörner","Salz","2 Eigelb","250 g Butter"],"steps":["Die Schalotte fein hacken","Beim Estragon die Blättchen abzupfen","Die Butter in Würfel oder Flöckchen teilen","Den Essig in einem möglichst dickwandigen oder gusseisernen Topf zum Kochen bringen","Die Schalotte, die Estragonstengel, Pfefferkörner und Salz zufügen","Die Flüssigkeit auf die Menge von 1 EL einkochen.","Durchseihen und abkühlen lassen","Wieder in den Topf zurückgeben, sanft erhitzen","Die Eigelb hineingeben und mit dem Schneebesen aufschlagen, dabei vorsichtig heiß werden lassen","Wenn die Masse schaumig und weißlich ist, die Butter nach und nach hinzufügen und einschlagen","Die abgezupften Estragonblättchen hacken und untermischen","Noch einmal abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sauce_Bearnaise","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Kalbsschnitzel%2C_junge_Kartoffeln%2C_Spargel_und_Sc._Bearnaise_%28cropped%29.jpg/960px-Kalbsschnitzel%2C_junge_Kartoffeln%2C_Spargel_und_Sc._Bearnaise_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sacha47","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Schmandcreme","name":"Schmandcreme","ingredients":["450g saure Sahne","450g Crème fraîche","450g Joghurt","125g Zucker","500ml Schlagsahne","9 Blatt weiße Gelatine","2 Päckchen Vanillin-Zucker","1 Zitrone"],"steps":["Gelatine 10 Minuten in kaltem Wasser einweichen und ausdrücken. Die Zitrone abreiben (abgeriebene Schale aufheben), ausdrücken, den Zitronensaft erhitzen und die Gelatine im erhitzten Zitronensaft auflösen","Die Zitronenschale mit der sauren Sahne, Crème fraîche, Joghurt und Zucker verrühren, dann die aufgelöste Gelatinemischung unterrühren. Dafür zunächst etwas von der Creme-Masse in die Gelatine einrühren und dann die Gelatine unter stetigem Rühren wieder zurück in die Haupt-Creme-Masse gießen","Masse im Kühlschrank halbfest werden lassen, dann die Sahne mit Vanillin-Zucker steif schlagen und unterheben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schmandcreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schichtsalat","name":"Schichtsalat","ingredients":["1 Dose Ananas","1 Glas Sellerie","1 Dose Mais","200 g gekochter Schinken","5 Eier","2 Äpfel","2 Stangen Porreé in feine Ringe geschnitten","200 g geriebener Käse"],"steps":["5 Eier: ca. 10 Min hartkochen, abschrecken.","Die Äpfel reiben, den weißlichen, festen Teil des Porreé in dünne Scheiben schneiden, den Schinken in Streifen und die restlichen Zutaten in mundgerechte Stücke schneiden.","Salatsoße aus den angegeben Zutaten zusammenrühren.","Alle Salatzutaten in oben genannter Reihenfolge in eine große Schüssel schichten und zwischendurch die Salatsoße auf den Schichten verteilen, etwas durchschütteln. Zuletzt mit dem Käse bestreuen.","Den Salat einen Tag durchziehen lassen und dann servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schichtsalat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Schichtsalat_in_Keramiksch%C3%BCssel.JPG/960px-Schichtsalat_in_Keramiksch%C3%BCssel.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Conny","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Schmalznudeln","name":"Schmalznudeln","ingredients":["250 g Mehl","½ Würfel Hefe","ein wenig lauwarme Milch","2 Esslöffel Zucker","50 g Butter, (geschmolzen)","2 Eier, (getrennt)","eine Prise Salz","Rosinen","Mehl, für die Arbeitsfläche","Fett, zum Frittieren","Zimtzucker, zum Bestäuben"],"steps":["Alle Kochutensilien und auch die kompletten Zutaten sollten nach Möglichkeit Zimmertemperatur haben.","In eine Schüssel das Mehl fein einsieben und in der Mitte eine Mulde bilden um hier die Hefe einzubröckeln.","Zudem noch 4 EL lauwarmer Milch hinzufügen.","Zum Ansetzen der Hefe sollte die Flüssigkeit nicht zu warm sein, denn sonst wird die Hefe abgetötet.","Zusätzlich werden noch 1-2 Teelöffel angerührt.","Es sollte aber so angerührt werden, dass das Mehl am Rand der Schüssel nicht berührt wird.","Den angerührten Teig nennt man Vorteig.","Diesen Teig an einer warmen Stelle mit einem vorgewärmten Küchentuch bedecken bis der Teig das doppelte seiner ursprünglichen Größe hat.","In der Zwischenzeit bis der Teig gegangen ist nehme man ein Eigelb und verrühre dies mit Butter, solange bis es schaumig wird.","Eine kleine Prise Salz zufügen.","Den gegangenen Teig und die angerührte schaumige Masse zusammenfügen und mit etwas Mehl vermengen.","Den Teig so lange in der Schüssel schlagen bis er sich von dieser löst und Blasen wirft.","Jetzt die Rosinen und das steif geschlagene Eiweiß unterheben und den Teig erneut gehen lassen, bis er seine Größe verdoppelt hat.","Hat der Teig seine gewünschte Größe erreicht trennt man mit Hilfe eines Löffels kleine Nudeln ab, die man dann auf ein bestäubtes Holzbrett legt.","Die abgestochenen Nudeln mit einem Küchentuch bedecken und an einer warmen Stelle ca.","30 Minuten lang gehen lassen.","Die Nudeln anschließend in heißem Fett ausbacken und dabei einmal umdrehen.","Anschließend die Nudeln gut abtropfen lassen und mit etwas Zimtzucker bestreuen und sofort servieren.","Schmalznudeln Schmalznudeln Schmalznudeln Schmalznudeln"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schmalznudeln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schnittlauchsauce","name":"Schnittlauchsauce","ingredients":["1 trockene entrindete Semmel (alternativ: Semmelbrösel oder Toastbrot)","1/4 l Milch","1 Dotter von einem hartgekochten Ei","2 rohe Eidotter","Öl nach Bedarf","Saft einer Zitrone (alternativ: Essig)","Gewürze:","Salz, Pfeffer","Muskat","Zucker","evtl. Senf","1 Bund Schnittlauch"],"steps":["Semmel in der Milch einweichen lassen.","Die aufgeweichte Masse gut ausdrücken.","Die zwei hartgekochten Eidotter passieren und gemeinsam mit Salz, Pfeffer, Zucker, Essig bzw.","Zitronensaft, gegebenenfalls einen kleinen Schlag Senf sowie das rohe Eigelb hinzugeben.","Alles mit dem Handmixer gut vermixen.","Dann das Öl allmählich unter ständigem Rühren mit hinzugeben bis die Masse schön bindet.","Die Zubereitung ähnelt der einer Mayonnaise.","Die Sauce noch einmal abschmecken und kühl stellen.","Kurz vor dem Servieren Schnittlauch schneiden, und unter die Sauce mischen und danach in eine Sauciere füllen.","Schnittlauchsauce Schnittlauchsauce"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schnittlauchsauce","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Heuriger_Zum_Renner_Apfelkren_Schnittlauchsauce.jpg/960px-Heuriger_Zum_Renner_Apfelkren_Schnittlauchsauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Geolina163","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Scharfe Kokos-Hühnersuppe","name":"Scharfe Kokos-Hühnersuppe","ingredients":["300 g Hähnchenfleisch","500 ml Kokosmilch, ungesüßt","40 g Ingwer, geschält und fein geschnitten","1 TL Zitronengras","1 TL Samba Olek","2 EL Zitronensaft","6 mittelgr. Champignons","10 Basilikumblätter","12 Kirschtomaten","Salz und Pfeffer"],"steps":["Hühnerfleisch in Streifen schneiden, in einem Liter Wasser aufkochen und alles ausser Tomaten, Basilikum und Zitronensaft dazugeben.","Rund 15 Min. bei kleiner Flamme köcheln lassen.","Vor dem Anrichten die restlichen Zutaten hinzugeben und noch einmal fünf Minuten ziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Scharfe_Kokos-H%C3%BChnersuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4d/Scharfe_Kokos-H%C3%BChnersuppe_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Thorsten Alge","licence":"Public domain"},{"title":"de:Kochbuch/ Sauerscharfsuppe","name":"Sauerscharfsuppe","steps":["Den großen Topf mit 4 Liter Wasser befüllen, die Brühwürfel rein geben und alles zum Kochen bringen.","Die Morcheln in warmes Wasser einweichen 3.","Glasnudeln 1 Minute in Salzwasser kochen 4.","Porree, Paprika, Zwiebeln, Möhren (vorher putzen oder gar schälen), Bambussprossen, Sojabohnenkeimlinge, Glasnudeln und Morcheln (von den Pilzen die harten \"Knubbeln\" herausschneiden) sehr klein schneiden (Dies dauert keine 2 Stunden!","Bitte verwendet keine Moulinette, sonst wird alles Matsch und schmeckt scheußlich, dann wäre eine Suppe aus der Dose besser).","Von nun an solltest du dich immer rührend um deine Suppe kümmern.","Das Rindergehackte ohne Fett in einer Pfanne cross anbraten.","Gemüse, Pilze und Glasnudeln (also c.","bis i.) in den Topf geben.","10 Minuten kochen.","Das Tomatenmark in den Topf geben.","5 Minuten kochen.","Das Rindfleisch möglichst ohne Fett in den Topf geben.","Chinagewürz, Sojasoße, Essig und Samba Olek in Topf geben, 10 Minuten kochen .","Den Topf vom Herd nehmen und die Suppe 10 Minuten ruhen lassen.","4 Eier mit einem Schneebesen „windelweich“ schlagen und in die jetzt hoffentlich nicht mehr kochende Suppe einrühren.","Die Suppe mit Weißbrot oder eine(r-m) Schrippe/Weck/Semmel/Rundstück servieren und auf „falsche Komplimente“ lauern."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sauerscharfsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Sashimi vom Thunfisch","name":"Sashimi vom Thunfisch","steps":["Die Sojasauce mit dem leicht angeklopften Zitronengras und Limonenblätter aufkochen und ca 30 Min. ziehen lassen. Abpassieren und über Nacht in den Kühlschrank stellen.","Den Thunfisch in 12 gleiche, ca. 4cm lange und 3 cm breite Stücke schneiden. In der Sojasauce marinieren und mit etwas Wasabi bestreichen.","Die marinierten Thunfischstücke auf Tellern anrichten und mit Ingwer, Zitronenthymian und Brunnenkresse belegen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sashimi_vom_Thunfisch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schinkennudeln","name":"Schinkennudeln","ingredients":["500 g Nudeln, zum Beispiel Penne oder Farfalle","200 g gekochter Schinken","1 große Zwiebel","nach Belieben eine Knoblauchzehe","etwas Butter","eine Handvoll Semmelbrösel"],"steps":["Reichlich Wasser mit etwas Salz und ein paar Tropfen Öl zum Kochen bringen","Nudeln nach Vorschrift bissfest garen","In der Zwischenzeit die Semmelbrösel in der Butter bräunen, Schinken klein schneiden","Zwiebel und gegebenenfalls Knoblauch hacken und in Butter oder Öl braten","Schinken zufügen und ebenfalls anbraten","Die Nudeln abgießen und mit den übrigen Zutaten mischen, abschmecken","Das Gericht nach Belieben mit Petersilie oder Schnittlauch verfeinern","Vor dem Servieren die Semmelbrösel darüberstreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schinkennudeln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Schinkennudeln.jpg/960px-Schinkennudeln.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Schmetterlingsgarnelen","name":"Schmetterlingsgarnelen","steps":["Die Garnelen schälen, den Darm entfernen, den Schwanz nicht abschneiden","Garnelen mit einem scharfen Messer der Länge nach aufschlitzen, aber nicht völlig durchschneiden","Sojasoße, Sherry, Knoblauch, Ingwer und Salz vermischen, die Garnelen darin 15 Minuten marinieren","In Maisstärke wälzen, den Überschuss abschütteln","Anschließend im geschlagenen Ei und in Paniermehl wenden","Die Hälften vorsichtig auseinanderdrücken, sodass eine Art Schmetterling (oder Libelle) entsteht","Öl erhitzen und Garnelen portionsweise ausbacken, bis sie goldbraun sind","Heiß mit Chilisoße oder dünnen Bandnudeln mit Tintenfisch servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schmetterlingsgarnelen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Saucijzenbroodje","name":"Saucijzenbroodje","ingredients":["Eine Rolle Plunderteig oder Blätterteig (ca. 25–30 dag)","ca. 30 dag Faschiertes (zumeist Schwein & Rind)","2 Eier","1 EL Senf","1 EL gemahlener Kümmel","1 TL Salz","1 TL Pfeffer","1 TL geriebener Muskat"],"steps":["Teig in z.B. 9 Rechtecke teilen","1 Ei verquirlen","Alle übrigen Zutaten zur Fülle verkneten","Die Fülle in gleichviele Portionen teilen, wie man Teigstücke gemacht hat","Die Füllungsportionen zu Rollen formen, die etwas so lange sind, wie die Teigflecken","Jede Rolle auf einen Teigflecken legen und den Teigflecken über der Rolle zusammenklappen und auf der langen Seite verschließen, indem man die beiden Ränder miteinander verknetet","Die Rollen an der Oberseite mit dem verquirlten Ei bestreichen (besonders die Naht)","Die Rollen bei 200° ca. 30 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Saucijzenbroodje","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schottischer Lauchsalat","name":"Schottischer Lauchsalat","ingredients":["2-4 junge Lauchstangen (pro Person)","4-5 Esslöffel Salatöl","1 Esslöffel Apfelessig oder Zitronensaft","Salz (nach Belieben)","Pfeffer (nach Belieben)","1 Prise Zucker","2 Esslöffel Petersilie"],"steps":["Den Lauch waschen und in 2 cm große Stücke schneiden.","Den Lauch in eine Salatschüssel geben und mit dem Dressing übergießen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schottischer_Lauchsalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schottisches Lauchgemüse","name":"Schottisches Lauchgemüse","ingredients":["500 g Lauch","2 Esslöffel Butter oder Öl","1 Prise Salz","1 Knoblauchzehe, gehackt","1 Esslöffel Hafermehl","250 ml Gemüse- oder Fleischbrühe","2 Esslöffel fein gehackte Petersilie"],"steps":["Den Lauch putzen und in 2 - 3 cm große Stücke schneiden","Die Butter in einer Pfanne erhitzen, den Lauch, und eine Prise Salz dazugeben. Bei mäßiger Hitze für einige Minuten wenden.","Den Knoblauch hinzufügen und den Esslöffel Hafermehl über den Lauch geben und den Lauch kurz weiter wenden. Den Lauch mit der Brühe begießen und bei geschlossenem Deckel weiterköcheln lassen. Immer wieder wenden, bis der Lauch zart ist.","Mit fein gehackter Petersilie bestreuen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schottisches_Lauchgem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schoko-Bananen-Kuchen","name":"Schoko-Bananen-Kuchen","steps":["Alle Zutaten für den Teig gut verrühren.","Den Teig in eine gefettete Springform geben.","Bei 180°C ca. 20 min in einem vorgeheizten Backofen geben.","Nach dem Backen den Boden auf einem Kuchengitter erkalten lassen.","Falls der Boden zu hoch ist, etwas von oben abnehmen.","Den abgekühlten Boden mit der Marmelade bestreichen.","Die Bananen halbieren und auf dem Boden verteilen.","Den Boden mit dem Tortenring fest umschliessen.","Den gesamten Tortenguss nach Anleitung kochen.","Im kochenden Tortenguss die Schokolade mittels Schneebesen komplett auflösen.","Die heiße, aber nicht mehr kochende, Masse auf den Boden gießen und abkühlen lassen.","Die Sahne mit Sahnesteif schlagen und auf die feste Schokomasse geben.","Danach nach Bedarf verzieren (z.B. Kakaopulver, Schokoplättchen, -streusel)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schoko-Bananen-Kuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schokoladenkuchen","name":"Schokoladenkuchen","ingredients":["200 g Zucker","250 g Margarine (möglichst keine Butter)","3 Eier","400 g gemahlene Mandeln oder Haselnüsse (besonders gut 200 g Mandeln und 200 g Haselnüsse, da die Mischung dem Kuchen einen besonderen Geschmack verleiht)","100 ml Sprudel","600 g Zartbitter Schokolade","1 Prise Salz"],"steps":["Man mische die Margarine mit dem Zucker und rühre dies zu einer schaumigen Masse.","Nun trenne man die Eier.","Man schlage das Eiweiß bis es eine feste Masse ergibt.","Das Eigelb mischt man unter die Margarine-Zucker-Mischung (gut verrühren).","Dann mischt man die Mandeln und Haselnüsse langsam abwechselnd mit dem Sprudel unter.","300 g der Schokolade bringt man in einem Topf zum schmelzen.","Die restlichen 300 g mahlt man zu kieselsteingroßen Tröpfchen.","Die geschmolzene Schokolade rührt man nun in den Teig hinein und verrührt dies miteinander.","Jetzt die restliche Schokolade unterrühren.","Zum Schluss gibt man noch eine Prise Salz hinzu und hebt das Eiweiß mit einem großen Löffel unter den Teig (nicht mit einem Mixer).","Jetzt fülle man den Teig in die gewünschte Form und backt dies bei 180°C etwa 1 Std.","Fertig ist der Schokoladenkuchen.","Schokoladenkuchen Schokoladenkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokoladenkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Schokoladenkuchen_McCafe_2.JPG/960px-Schokoladenkuchen_McCafe_2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Werneuchen","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Schnitzel","name":"Schnitzel","ingredients":["4 Schnitzel vom Kalb - oder Schwein","1-2 EL Bratfett (Butterschmalz oder neutrales Pflanzenöl)","Salz","Pfeffer","Paprikapulver","1 Zitrone"],"steps":["Schnitzel leicht mit einem flachen Gegenstand plattieren (Plattiereisen ohne Rillen) sodass das Schnitzel an allen Stellen gleich dick ist; Salz und Pfeffer schwarz aus der Mühle.","Bratfett in einer großen, schweren Pfanne erhitzen.","Die Schnitzel hineingeben (es muss zischen), von jeder Seite etwa 2 bis 3 Minuten bei nicht zu großer Hitze braten bis sie goldgelb sind.","Aus der Pfanne nehmen, mit etwas Paprika bestreuen und auf einem Teller bei ca 60 Grad warmstellen.","Den Bratensatz in der Pfanne mit etwas Wasser oder Weißwein aufkochen.","Vom Herd nehmen und mit kleinen Butterstücken montieren - nicht wieder kochen!!","Schnitzel mit der Sauce und einer Zitronenspalte servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schnitzel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Allg%C3%A4uer_Schnitzel_mit_Kr%C3%A4uterr%C3%B6sti.jpg/960px-Allg%C3%A4uer_Schnitzel_mit_Kr%C3%A4uterr%C3%B6sti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kritzolina","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Schokokuss-Torte","name":"Schokokuss-Torte","ingredients":["ein Biskuitboden","6-8 kleine Schokoküsse","9-12 große Schokoküsse","250&nbsp;g Quark","1/4&nbsp;- 1/2&nbsp;l Sahne","1&nbsp;EL Zitronensaft","ggf. Schoko- oder Zuckerstreusel"],"steps":["Zunächst den Boden der großen Schokoküsse abnehmen und diese zerdrücken. Anschließend mit Zitronensaft und Quark in einer Rührschüssel vermengen.","Die geschlagene Sahne einrühren und die Masse gleichmäßig auf dem Tortenboden verteilen.","Zur Verzierung die kleinen Schokoküsse halbieren und auf der Torte verteilen. Ggf. die Streusel zur Verzierung darüber streuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokokuss-Torte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schuettelkuchen","name":"Schuettelkuchen","ingredients":["Biskuitboden, fertig zu kaufen","2 Dosen Mandarinen","2 Päckchen Sahnesteif","2 Becher Schlagsahne","2 Päckchen Paradiescreme (1 Vanille, 1 Zitrone)"],"steps":["Sahne, Sahnesteif und Paradiescreme mit eineinhalb Dosen Mandarinen in eine verschließbare Schüssel geben, diese fest verschließen und ein paar mal kräftig schütteln!","Die Masse, auf dem Tortenboden verteilen und garnieren.","Anschließend 20-30 Min. in den Kühlschrank und dann Bon Appetit."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schuettelkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schwedische Apfeltorte","name":"Schwedische Apfeltorte","ingredients":["3 Eier","50g+50g+125g Zucker","1/2 Päckchen Vanillezucker","1 Prise Salz","75g Mehl","1 gestrichenen TL Backpulver","1 kg säuerliche Äpfel","1 Päckchen Vanillepuddingpulver (zum Kochen 1/2 l Milch)","150g weiche Butter","200g Schlagsahne","1 EL Schokoladenraspeln","evtl. Melisse und 1 Apfelscheibe zum Verzieren"],"steps":["Äpfel schälen und grob raspeln. Mit 125 g Zucker mischen. Puddingpulver mit 1/8l Wasser mischen und in einen Topf geben. Apfelraspeln und Butterstücke hinzufügen. Unter Rühren aufkochen und 1-2 Minuten köcheln. Dabei öfter umrühren. Anschließend 5-10 Minuten auskühlen lassen.","Apfelmasse auf den kalten Biskuit streichen, auskühlen lassen und ca. 2 Stunden kalt stellen.","Sahne steif schlagen und auf die Apfelmasse streichen. Torte mit Schokoraspeln bestreuen und mit Melisse und Apfelstückchen nach Belieben verzieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schwedische_Apfeltorte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schokokuchen mit Schlagobers","name":"Schokokuchen mit Schlagobers","steps":["Den Backhofen auf 210 Grad vorheizen. Die Kuvertüre im Wasserbad schmelzen lassen. Butter und Zucker schaumig aufschlagen,Eier und Kuvertüre darunter rühren.","Das Mehl mit dem Backpulver mischen und in den Teig sieben, alles gut verrühren.","4 Souffle-Förmchen mit Butter einfetten und mit dem Zucker ausstreuen. Den Teig nur zur Hälfte in die Förmchen füllen, da der Teig noch aufgeht.","Im Backofen 14 Minuten backen. Aus den Förmchen stürtzen und lauwarm servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokokuchen_mit_Schlagobers","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schokokuchen","name":"Schokokuchen","ingredients":["250 gr Bitterschokolade","250 gr Butter","250 gr Zucker","6 Eier","100 gr Mehl","200 gr Mandeln","200 gr Schokoglasur","evtl. Mandelblättchen oder ähnliches"],"steps":["Einen Bogen Backpapier auf dem Backblech auslegen.","Backofen auf 175°C vorheizen.","Die weiche Butter mit Zucker und Salz mit Handrührgerät oder Küchenmaschine schaumig rühren.","Nacheinander Eier hinzugeben und jeweils einige Sekunden unterrühren, bevor Sie das nächste Ei hinzugeben; falls die Masse anfängt zu grieseln, geben Sie einen Esslöffel Mandeln hinzu. Anschließend die geschmolzene Schokolade in die schaumige Masse laufen lassen und dabei weiterrühren.","Das gesiebte Mehl mit den restlichen Mandeln vermischen und unter die Masse rühren.","Den Teig auf dem Backpapier verstreichen.","Im vorgeheizten Backofen ca. 35 Minuten backen, herausnehmen und etwas abkühlen lassen, danach mit der Schokoglasur bestreichen. Evtl. mit Mandelblättchen dekorieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokokuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schokoladeneis-Stracciatella (diabetikergeeignet)","name":"Schokoladeneis-Stracciatella (diabetikergeeignet)","ingredients":["2 EL Edelkakao","1 TL Haselnussmus","500 g Kochsahne 15%","2 EL Kokosfett","1 TL gemahlene Vanille","1 TL Johannisbrotkernmehl","4 cl Rum","1/2 geriebene Tafel Bitterschokolade (Xylit, Erythrit, Stevia)","4 EL Erythrit oder Xylit","1 Messerspitze Sucralose zur Verstärkung der Süßkraft","1 Prise Salz"],"steps":["Eismaschine vorbereiten und Kühlung starten.","Zutaten in die Rührschüssel der Küchenmaschine oder den Mixer geben und gründlich vermischen.","Masse in die gekühlte Eismaschine geben und den Rührer starten.","Fertiges Eis in gekühlte Schalen füllen und servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokoladeneis-Stracciatella_(diabetikergeeignet)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schokokuss","name":"Schokokuss","steps":["Gelatine im Wasser quellen lassen.","Eiweiß cremig aufschlagen.","Gelatine bei maximal 70°C auflösen.","Das Wasser mit Zucker im offenen Topf unter ständigem Rühren erhitzen, dabei Temperatur mit Zuckerthermometer kontrollieren.","Wasser so lange verdampfen lassen, bis 120°C erreicht sind.","Dann Eischnee weiter schlagen und dabei in die kochend heiße Zuckerlösung unterrühren.","Alles sorgfältig vermischen, dann die gelöste Gelatine gründlich untermischen.","Per Hand mit Schneebesen weiter rühren und dabei Luft unterheben, dann die Masse für 1 Stunde in den Kühlschrank stellen.","Die Masse in Spritzbeutel mit glatter Tülle Nr.","20 füllen und auf die Waffeln, nicht zu groß, spritzen.","Sollte die Masse zu weich sein und von der Waffel laufen, wurde ungenau gewogen, oder die Kochtemperatur war nicht hoch genug, oder die Zuckerlösung wurde nicht schnell und gleichmäßig im Eiweiß verteilt.","Der Eischnee wird stabilisiert durch den Zuckeranteil und durch die Gelatine.","Eiswaffeln mit Schaum auf ein Drahtgestell stellen.","Kuvertüre verflüssigen, die Waffeln damit übergießen.","Aufgefangene Kuvertüre kann wiederverwendet werden.","Kategorie:Kochbuch/ Desserts"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokokuss","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Weihnachtsmarkt-Osnabr%C3%BCck-Schokokuss-WUS-01971.jpg/960px-Weihnachtsmarkt-Osnabr%C3%BCck-Schokokuss-WUS-01971.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Halama","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Schokokuchen mit Schokoguß","name":"Schokokuchen mit Schokoguß","steps":["Backofen auf 180 °C (Ober-/Unterhitze) vorheizen.","Springform fetten und einmehlen.","Schokolade und Butter zusammen in einem Topf schmelzen.","Zucker mit Eiern cremig rühren.","Mehl, Kakaopulver und Backsteinpulver in einer Schüssel vermischen.","unter langsamen Rühren die geschmolzene und abgekühlte Schoko-Butter in die Schüssel unterheben.","Den Teig in die Springform verteilen.","die Springform für ca. 30 - bis 35 Minuten auf der mittleren Schiene in den Backofen stellen.","Wenn der Teig gebacken ist, in der Springform erkalten lassen.","in der Zwischenzeit für den Guß die Schokolade schmelzen.","die Schokolade mit der Sahne verrühren.","Die Springform lösen, den Kuchen auf eine Platte stürzen.","Die Kuchenseiten und die Oberseite mit der Schokolade bestreichen.","je nach Geschmack den Guß auf dem Kuchen fest werden lassen und das Bestreichen wiederholen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schokokuchen_mit_Schokogu%C3%9F","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schoko-Kirsch Muffins","name":"Schoko-Kirsch Muffins","steps":["Schokolade schmelzen","Butter, Eier und Zucker cremig rühren","Schokolade, Mehl, Backpulver unterrühren","Getrennt Quark, Puderzucker, Ei und Mehl verrühren","Die Hälfte des ersten Teigs in Muffinsformen verteilen","3/4 der Kirschen darauf geben","Füllung darüber geben","Restlichen Schokoladenteig darauf geben","Muffins mit restlichen Kirschen verzieren","35 Minuten bei 160°C Heißluft backen:"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schoko-Kirsch_Muffins","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schwarzwald","name":"Schwarzwald","ingredients":["Zutat 1:6 Eier","Zutat 2: 55g Mehl","Zutat 3: 150g Zucker","Zutat 4: 55g Maisstärke","Zutat 5: 1 Tüte Vanillezucker","Zutat 6: 65cl flüssige Sahne","Zutat 7: 1 Glas Kirschen mit Sirup","Zutat 8: 30g Eiszucker","Zutat 9: Schokoriegel"],"steps":["Schritt 1 :Den Backofen auf 165°C vorheizen.","Schritt 2 :In einer Schüssel Eigelb, Puderzucker und Vanillezucker schlagen, bis die Masse ein Band bildet.","Schritt 3 :Nach und nach Mehl, Maisstärke und Kakaopulver hinzufügen.","Schritt 4 :In einer anderen Salatschüssel das Eiweiß mit einem Elektromixer sehr steif schlagen.","Schritt 5 :Nach und nach und ganz vorsichtig in den Teig einarbeiten.","Schritt 6 :In eine gebutterte Springform (für mich Silikon) füllen.","Schritt 7 :Etwa 30 Minuten kochen lassen.","Schritt 8 :Aus dem Ofen nehmen und den Keks 5 Minuten in der Form belassen.","Schritt 9 :Nach dem Entformen auf einem Gestell abkühlen lassen.","Schritt 1:In einer großen Salatschüssel die flüssige Sahne verquirlen.","Schritt 2:Wenn die Creme fest wird, den Puderzucker langsam einrieseln lassen.","Schritt 1:Den Kirschsaft abgießen und in einer Schüssel aufbewahren.","Schritt 2:Wenn der Kuchen kalt ist, schneiden Sie ihn in zwei Teile.","Schritt 3:Befeuchten Sie die beiden inneren Teile des Kekses mit dem Kirschsaft.","Schritt 4:Den unteren Teil des Kuchens auf eine Servierplatte legen.","Schritt 5:Etwas Schlagsahne darauf verteilen.","Schritt 6:Ordnen Sie die Kirschen an und legen Sie den oberen Teil des Kuchens darauf.","Schritt 7:Verteilen Sie die restliche Schlagsahne auf den Seiten und der Oberfläche des Kuchens.","Schritt 8:Dekorieren Sie Ihren Schwarzwald mit Schokoladenraspeln an den Rändern und an der Oberseite.","Schritt 9:Kirschen hinzufügen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schwarzwald","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Sch%C3%B6nwald_im_Schwarzwald%2C_Escheckstra%C3%9Fe_--_2025_--_0150.jpg/960px-Sch%C3%B6nwald_im_Schwarzwald%2C_Escheckstra%C3%9Fe_--_2025_--_0150.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dietmar Rabich","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Scottish Crumpets","name":"Scottish Crumpets","ingredients":["1 Esslöffel Zucker oder Honig","250 gr. Mehl","1 großes Ei","375 ml Milch","3 Teelöffel Backpulver"],"steps":["Mehl und Backpulver in eine Schüssel geben und in der Mitte eine Vertiefung drücken.","Das Ei, den Zucker oder Honig und die Milch verrühren","Die Flüssigkeit in die Mitte der Schüssel geben und alles miteinander gleichmäßig vermengen, aber nicht \"schlagen\".","Löffelweise in eine heiße Pfanne geben. Den Teig gleichmäßig in einer heißen, gefetteten Pfanne verteilen.","1 - 2 min. auf jeder Seite backen. Die Crumpets sollten leicht braun sein. In einem Tuch aufbewahren und warm servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Scottish_Crumpets","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schweinsbraten","name":"Schweinsbraten","ingredients":["Schweinefleisch ca. 1 Kilo ohne Knochen im Stück (Schweineschulter eignet sich am besten zum Braten)","Gewürze: Pfeffer, Salz, Kümmel, Majoran,Senf, Tomatenmark/Ketchup, Schweine- oder Gemüsebrühe (auch: Bohnenkraut, Oregano, Thymian, evtl. Zitronenmelisse)","Gemüse: Kartoffel, Zwiebel bzw. anderes nach Vorlieben (Lauch, Sellerie, Karotten, Knoblauch usw.)","Wasser: 50 Milliliter","Extras: (Dunkel-)Bier","Semmel- oder Serviettenknödel, Kartoffelknödel","Auflaufpfanne"],"steps":["Schweinefleisch am Fett quadratisch einschneiden","Schweinefleisch mit Pfeffer, Salz und Kümmel einreiben","in die Pfanne geben, Röstgemüse beigeben (Sellerie, Möhre, Zwiebel)","kräftig von allen Seiten anbraten danach mit Senf und Tomatenmark einreiben und dieses anschmoren.","Schweine- oder Gemüsebrühe zubereiten (oder selbst herstellen: Knochen in Walnussgroße Stücke hacken, anbraten, mit Ketchup weiter rösten, Piment und Lorbeer hinzugeben, mit Bier ablöschen, Brühe auffüllen und etwa 1 Stunde köcheln, passieren)","Schweinefleisch und Gemüse in die Auflaufpfanne legen. Optimal hier ist eine Eisenpfanne. Die Fettschicht nach oben. Ein wenig von der Brühe darübergießen.","Rohr vorwärmen auf ca. 220&nbsp;&deg;C","Pfanne ins Rohr. Ca. 1-2 Stunden schmoren lassen. Immer wieder (ca. alle 20 Min.) mit eigenem Saft, bzw. Brühe übergießen, um ein Austrocknen des Fleisches zu vermeiden.","Kurz vor Ende noch ein wenig Bier (1/8 Liter) dazu"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schweinsbraten","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Schweinsbraten%2C_K%C3%B6nigssee.jpg/960px-Schweinsbraten%2C_K%C3%B6nigssee.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Semmelknödel","name":"Semmelknödel","ingredients":["8 Semmeln vom Vortag","1/4 Liter Milch (eventuell etwas mehr)","1 kleine Zwiebel","Petersilie","etwas Butter","Muskat","Salz","Pfeffer"],"steps":["Die ausgetrockneten Semmeln in dünne Scheiben schneiden. Diese Semmelscheiben in eine große Schüssel geben.","Die Milch etwas erwärmen und über die Semmelscheiben in der Schüssel gießen und diese 20 Minuten einweichen lassen","Zwiebel und Petersilie fein hacken","In einer kleinen Pfanne die Butter schmelzen und die in feine Würfel geschnittene Zwiebel darin glasig andünsten, nicht braten!","Vom Herd nehmen und etwas abkühlen lassen.","Muskat, Salz, Pfeffer und die feingehackte Petersilie dazugeben.","Das ganze mit den Händen gut durchkneten.","Die Zwiebel mit dazugeben und nochmals durchkneten. ACHTUNG! Verbrennungsgefahr durch das heiße Fett. Eventuell mit einem großen Löffel oder ähnlichen vormischen.","Mit den Händen Knödel formen. Evtl. die Hände nass machen, dann lassen sich leichter die Knödel formen. Die Knödel nicht zu groß formen, es sollten etwa 6–8 Stück geformt werden.","Einen großen Topf mit Wasser und Salz heiß machen. Das Wasser leicht zum Köcheln bringen. Nicht zu viel Wasser in den Topf geben, da die Knödeln Platz brauchen, sie sollen aber frei schwimmen.","Die Knödeln etwa 20 Minuten lang im heißen Wasser ziehen lassen. Das Wasser sollte allerhöchstens leicht köcheln."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Semmelkn%C3%B6del","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Semmelkn%C3%B6del_and_forest_mushrooms%2C_Oestrich.jpg/960px-Semmelkn%C3%B6del_and_forest_mushrooms%2C_Oestrich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"de:Kochbuch/ Selleriesalat","name":"Selleriesalat","ingredients":["500 g Sellerie","1 ½ l Wasser","2 EL Essig/ 2 Zitronen pur frisch pressen","1 TL Öl","Salz, Pfeffer","1 TL Zucker oder je nach Geschmack 1 - 2 TL Akazienhonig"],"steps":["Sellerieknolle gut reinigen und schälen.","In dünne Scheiben schneiden, dann in Streifen und in Stücke kürzen wie Ananas.","1 ½ l Wasser mit knappen ½ Teelöffel Salz zu kochen bringen.","Geschnitzelten Sellerie ca.","Umrühren, ziehen lassen, fertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Selleriesalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Seitan-Bratling","name":"Seitan-Bratling","ingredients":["Gluten (siehe Seitan für die Gewinnung von Gluten aus Weizenmehl)","Sojasauce","Salz","optional:","Gewürze (z.B. Knoblauch)","Zwiebeln","Panierung: Paniermehl, Salz, Pfeffer, Kreuzkümmel, Oregano, Bohnenkraut"],"steps":["Etwa 25% (Volumen) mehr Wasser als Glutenmehl verwenden.","Wasser mit flüssigen Gewürzen, wie z.B. Sojasauce mischen. Feste und flüssige Zutaten sollten möglichst vorher gemischt werden, da der fertige Glutenteig sich nicht mehr leicht durchmischen läßt.","Glutenmehl mit Gewürzen mischen.","Glutenteig aus Glutenmehl und Wasser anrühren.","Die Bratlinge lassen sich bequem mit der Hand formen und in Paniermehl wenden und sind außerdem klebrig genug, um das trockene Paniermehl gut anzunehmen.","Fertige Bratlinge in einer geölten Pfanne mit wenig Öl anbraten. Es muß genug Öl vorhanden sein, damit die Panierung auf allen Seiten eingefettet ist. Evtl. nach dem Wenden Öl nachgeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Seitan-Bratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Seitan Bratwurst","name":"Seitan Bratwurst","ingredients":["Glutenmehl","Wasser, Sojasauce, Pflanzenöl","Gewürze nach Wahl, z.B. Oregano, Thymian","optional: Zwiebel"],"steps":["Etwa 25% (Volumen) mehr Wasser als Glutenmehl verwenden.","Wasser mit flüssigen Gewürzen, wie z.B. Sojasauce mischen. Feste und flüssige Zutaten sollten möglichst vorher separat gemischt werden da der fertige Glutenteig sich nichtmehr leicht durchmischen läßt.","Glutenmehl mit Gewürzen mischen.","Glutenteig aus Glutenmehl und Wasser anrühren. Den Glutenteig gut durchkneten, damit er gut zusammenhält und 10 Minuten stehen lassen.","Den Teig zu Bratwürsten aufrollen und in die Pfanne legen.","Für das Braten der Bratwürste empfiehlt sich eine eingeölte Anti-Haft Pfanne. Um die Würste auf einem Grill braten zu können sollten sie vorher gekocht werden, damit das Gluten seine gummiartige Konsistenz verliert.","Gluten dehnt sich in der Pfanne aus, läuft aber auch auseinander. Um runde Bratwürste zu formen muß man sie in der Pfanne drehen und, zum Beispiel, mit zwei Pfannenwendern von den Seiten zusammendrücken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Seitan_Bratwurst","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Seidentofu mit Sojasoße","name":"Seidentofu mit Sojasoße","ingredients":["Sojasauce","Seidentofu"],"steps":["Seidentofu auf Teller geben.","Seidentofu mit Sojasauce übergießen und mit Möhrenscheibe garnieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Seidentofu_mit_Sojaso%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Seitan-Roulade mit Champignons","name":"Seitan-Roulade mit Champignons","ingredients":["Gluten","Champignons","Zwiebeln","Sojasauce","Jalapeños","Senf","Rapsöl oder Olivenöl.","Gewürze: Pfeffer, Salz","optional:","Ketchup, Knoblauch."],"steps":["Champignons mit Zwiebeln in Stücke schneiden und in einer Pfanne anbraten.","Mit Salz, Pfeffer und Jalapenos würzen.","Mehlschwitze (oder braune Soße) vorbereiten.","Sud aus der Pfanne in die Soße geben.","Soße mit Sojasauce, Senf, Ketchup, Jalapenos und etwas Knoblauch abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Seitan-Roulade_mit_Champignons","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schweinefilet in Metaxasauce","name":"Schweinefilet in Metaxasauce","ingredients":["1 kg Schweinefilet","150 ml Metaxa","300g passierte Tomaten","1 Becher Schlagsahne","100g geriebener Gouda","1 TL Balsamico","1 TL Olivenöl","1 TL Zitronensaft","geriebene Schale einer Zitrone","1 TL Oregano","etwas Majoran, Basilikum, Thymian, Rosmarin, Pfeffer und Salz","1 TL Zucker","2 Knoblauchzehen","1 rote Paprika","100g Butter"],"steps":["Das Schweinefilet wird angebraten und beiseitegestellt Die passierten Tomaten, die Sahne sowie Thymian, Rosmarin, Pfeffer, Majoran, Basilikum, Zucker, Knoblauchzehen, Olivenöl, Balsamicoessig, Oregano und Zitronensaft, Zitronenschale in den kleinen Topf geben.","Dazu den Metaxa geben und das Ganze ca.","köcheln lassen, bis der scharfe Alkoholgeruch verschwunden ist.","Das Fleisch wird nun dazugegeben.","Paprika würfeln und dazugeben.","Butter beigeben und schmelzen lassen.","Zwischendurch immer mal wieder gut durchrühren.","Zuletzt wird der Käse untergerührt, bis sich dieser aufgelöst hat."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schweinefilet_in_Metaxasauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Schüttelbrot","name":"Schüttelbrot","steps":["Mehl und Schrot in einer Schüssel mischen und eine Vertiefung in die Mitte drücken.","Die zerbröselte Hefe in 1/4 l lauwarmem Wasser mit dem Zucker auflösen und in die Vertiefung geben, etwas Mehl dabei unterrühren.","Salz und Gewürze vermischen und grob mörsern.","Zusammen mit dem Öl (und der Buttermilch) zum Mehl geben und alles zu einem glatten Teig verkneten.","Den Teig mit Mehl bestäuben und abgedeckt an einem warmen Ort etwa eine Stunde gehen lassen.","Den Teig kräftig durchkneten und in 20 Portionen teilen, von Hand etwa 5 mm dicke Fladen flach schütteln.","Die Fladen auf mit Kleie bestreute Backbleche legen.","Teigoberfläche mehrmals mit einer Gabel einstechen und die Fladen noch einmal abgedeckt etwa 20 Minuten ruhen lassen.","Teigfladen im Backofen bei 210 °C etwa 10 Minuten backen.","Nach dem Backen luftig aufbewahren, bis sie getrocknet sind.","Schüttelbrot Schüttelbrot"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sch%C3%BCttelbrot","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Sch%C3%BCttelbrot.jpg/960px-Sch%C3%BCttelbrot.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Neitram","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Schwämmchen","name":"Schwämmchen","ingredients":["700 g Mehl","150 ml Milch","450 ml. Wasser","2 Eier","1 TL Salz"],"steps":["Alle Zutaten in einer Schüssel vermischen. Der Teig sollte von der Konsistenz so sein, dass er leicht zäh vom Löffel fließt.","In einem großen Topf leicht gesalzenes Wasser zum kochen bringen","Den Teig mit einem Esslöffel portionsweise in das kochende Wasser gleiten lassen","Nach wenigen Minuten sollten die Schwämmchen an der Oberfläche schwimmen und können mit einer Schöpfkelle entnommen werden"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schw%C3%A4mmchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Malh%C3%B6rnchen_und_Schw%C3%A4mmchen_zum_Bemalen_der_Gmundner_Keramik%2C_Ober%C3%B6sterreich.jpg/960px-Malh%C3%B6rnchen_und_Schw%C3%A4mmchen_zum_Bemalen_der_Gmundner_Keramik%2C_Ober%C3%B6sterreich.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Naturpuur","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Senfgurken","name":"Senfgurken","ingredients":["3 große Salat- oder Schmorgurken (alternativ 6 mittlere bis kleine)","250g Senf","1/3 l Essig","2/3 l Wasser","75g Zucker","1 EL Senfkörner","1 EL Pfefferkörner","2-3 Nelken"],"steps":["Vierteln Sie die Gurken der Länge nach und entfernen Sie die Kerne großzügig. Der weiche Kern sollte zur besseren Haltbarkeit vollständig herausgeschnitten werden.","Würfeln sie die Gurkenviertel gleichmäßig und geben Sie diese in einen Gurkentopf aus Steingut oder alternativ in Einmachgläser. Achten Sie darauf genug Abstand zum oberen Rand zu lassen, damit der Sud später die Gurken vollständig überdecken kann.","Verrühren Sie alle Zutaten in einem Topf und kochen Sie den entstehenden Sud kurz auf.","Gießen Sie den Sud sofort nach dem Kochen über die Gurken und füllen Sie das Gefäß damit vollständig auf.","Verschließen Sie die Gurkentöpfe nach dem Abkühlen und lagern Sie diese an einem kühlen Ort. Einmachgläser sollten Sie dagegen sofort verschließen. Deren Deckel und Einmachgummis sollten zuvor mit kochendem Wasser übergossen werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Senfgurken","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Gurken_Freiland_Senfgurken-Josef_Schlaghecken.jpg/960px-Gurken_Freiland_Senfgurken-Josef_Schlaghecken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schlaghecken Josef","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Senf","name":"Senf","ingredients":["3 EL Senfpulver","3 EL Balsamico Essig","1 TL Olivenöl","Salz","Gewürze","Früchte"],"steps":["Zur Zubereitung wird direkt ein kleines, verschließbares Glas verwendet, das später im Kühlschrank deponiert wird.","Senfpulver, Balsamico und Olivenöl in das Glas geben und mit einer kleinen Gabel verrühren bis ein gleichmäßiger Brei ohne Klümpchen entsteht.","Diesen Brei mit Salz würzen und weitere Gewürze nach Geschmack zugeben.","Die Konsistenz kann mit Wasser verdünnt werden oder mit zusätzlichem Senfpulver verdickt werden.","Der Senf hält sich im Kühlschrank viele Wochen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Senf","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Senf-Variationen.jpg/960px-Senf-Variationen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Zenz","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Schwedische Milchbrötchen","name":"Schwedische Milchbrötchen","ingredients":["1/2 Liter Milch (Zimmertemperatur)","100 g Hefe (zwei Würfel reichen gerade so)","20 g Salz","60 g Zucker","100 g Butter (zerlassen / sehr weich)","1 kg Mehl","etwas zerlassene Butter zum bestreichen"],"steps":["Alle Zutaten zu einem glatten Teig verrühren. (Ja, kein Hefe auflösen, Vorteig oder ähnlich.)","Teigruhe, klassisch gehen lasssen, bis mindestens verdoppelter Umfang.","Teig nochmals durchkneten und Brötchen abformen die mit zerlassener Butter bepinselt werden - einritzen erlaubt.","Rohlinge nochmals ruhen lassen bis um 1/3 oder Hälfte gewachsen.","160 ° C - 15-20 Minuten backen, je nach Rohlinggröße und gewünschtem Bräunungsgrad"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Schwedische_Milchbr%C3%B6tchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Shortbread","name":"Shortbread","ingredients":["180 g Weizenmehl","120 g gesalzene Butter (oder Butter und eine gute Prise Salz, etwa 1/4 Teelöffel)","60 g Zucker (keinen Rohrzucker!)","Etwas Kristallzucker zum Bestreuen"],"steps":["den Zucker und die auf Zimmertemperatur gebrachte Butter auf einem Brett miteinander kneten.","das Mehl in eine Ecke des Brettes sieben.","nun das Mehl portionsweise unter die Zucker-Buttermasse mischen, bis ein geschmeidiger, nicht zu fester Teig entsteht. Sie können mehr Mehl zufügen - sollten aber beachten, dass der Teig geschmeidig bleiben sollte.","Teig nun 30 Minuten im Kühlschrank auskühlen lassen.","den Teig ca. 1 cm dick ausrollen und in sogenannte \"Fingers\" (Rechtecke) schneiden.","oder als \"Round Shortbread\" in eine runde Form (z. B. Springform) geben, einfetten und acht Teile markieren (nicht einschneiden)","vor dem Backen sollten Sie das Shortbread mit einer Gabel mehrmals einstechen.","in den mittleren Teil des Ofens schieben.","die Backzeit hängt von der Dicke des Teiges ab (je dicker, desto länger die Backzeit, desto kräftiger aber auch das Aroma). Shortbread ist fertig, wenn eine helle goldgelbe Färbung erreicht ist. Ein guter Mittelwert ist 30 Minuten bei maximal 150 Grad (Heißluft).","aus dem Ofen nehmen und sofort mit Kristallzucker bestreuen oder die noch heissen Shortbreads in Kristallzucker wenden. Danach abkühlen lassen. Guten Appetit! :-)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Shortbread","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Scottisch_Shortbread.jpg/960px-Scottisch_Shortbread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thorsten Alge","licence":"Public domain"},{"title":"de:Kochbuch/ Spaghetti alla Turiddu","name":"Spaghetti alla Turiddu","ingredients":["400&nbsp;g Spaghetti","400&nbsp;g Tomatenfruchtfleisch","50&nbsp;g kleine schwarze Oliven","1&nbsp;EL Kapern","4&nbsp;Sardellen","2&nbsp;Essiggurken","2&nbsp;Knoblauchzehen","1&nbsp;EL geschnittener Basilikum","Oregano","Öl, Salz, Pfeffer"],"steps":["Mit etwas Öl den gehackten Knoblauch anrösten und ein bisschen Pfeffer hinzugeben","Die geplätteten Sardellen, die gehackten Essiggurken, die Kapern und die entkernten Oliven dazugeben","Die Tomaten hinzufügen und alles für 15&nbsp;Minuten kochen lassen. Je nach Geschmack mit Salz und Pfeffer würzen","Inzwischen die Spaghetti je nach vorgegebener Zeit al dente kochen und den Sugo hinzugeben","Basilikum und Oregano darüberstreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_alla_Turiddu","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Sojamilch","name":"Sojamilch","ingredients":["100g Sojabohnen pro Liter Milch","Entsprechend viel Wasser für die Milch","Wasser zum Einweichen"],"steps":["Die durchgehend mit Wasser bedeckten Sojabohnen 8-16 Stunden einweichen lassen","Ein Drittel des Wassers und die abgetropften Sojabohnen in einen großen Topf (sollte mindestens das Doppelte der Milchmenge fassen) geben und etwas erwärmen","Das warme Wasser und die Sojabohnen fein pürieren (am Besten im Standmixer)","Ein weiteres Drittel des Wassers im Topf zum Kochen bringen und die pürierten Sojabohnen hinzugeben","Bei mäßiger Hitze und gelegentlichem Umrühren ca. 10 Minuten kochen lassen","Das letzte Drittel des Wassers hinzugeben und die Milch filtern. Dazu eignet sich ein weißes Baumwollhandtuch, das über ein Salatsieb gelegt wird. Der verbleibende feste Rest im Tuch kann zum Schluss ausgedrückt werden","Die Milch abkühlen lassen und im Kühlschrank aufbewahren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sojamilch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spaghetti mit scharfer Thunfischsosse","name":"Spaghetti mit scharfer Thunfischsosse","ingredients":["Eine Packung Spaghetti (500&nbsp;g)","Ein Karton passierte Tomaten (500&nbsp;g)","Zwei mittelgroße Zwiebeln","Zwei Zehen Knoblauch","Zwei Esslöffel Olivenöl","Zwei Dosen Thunfisch","Einen Esslöffel Balsamico","Einen Teelöffel gekörnte Brühe (oder 1/2 Brühwürfel)","je 1 Teelöffel Oregano, Basilikum","1/3 Teelöffel Chilli","Salz, Pfeffer","Eine Prise Zucker"],"steps":["Spaghetti nach Packungsanweisung kochen","GLEICHZEITIG","Zwiebeln häuten und in feine Würfel schneiden in einem mittelgroßen Topf 2 Minuten anbraten","geschälten und sehr fein gehackten Knoblauch hinzufügen und eine weitere Minute braten","mit Balsamico ablöschen und die passierten Tomaten, abgetropften Thunfisch, Brühe, Oregano, Basilikum und Chilli hinzugeben","umrühren und mit geschlossenem Deckel bei sehr schwacher Hitze fünf Minuten Kochen","mit Zucker, Salz und Pfeffer abschmecken","warm halten bis Spaghetti gar sind"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_mit_scharfer_Thunfischsosse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spaghetti mit Tomatensoße","name":"Spaghetti mit Tomatensoße","ingredients":["500 g Spaghetti","40 g Schinkenwürfel","1 Dose (400&nbsp;g) Tomaten","1 Zwiebel","2 Knoblauchzehen","100g Sellerie","1-2 Möhren","etwas Olivenöl","Tomatenmark","geriebener Parmesankäse","Salz, Pfeffer und etwas Zucker","Oregano, Basilikum, Thymian und Rosmarin","nach Geschmack 1 Lorbeerblatt zum Abschmecken verwenden"],"steps":["Schinkenwürfel in etwas Olivenöl in einem Topf bei mittlerer Hitze anbraten","Zwiebel aufschneiden und glasig anbraten","Möhren und Sellerie in kleine Würfel schneiden, hinzugeben und andünsten","zu den zerkleinerten Dosentomaten Tomatenmark nach Geschmack zugeben, etwas einkochen und mit einem Schuss Rotwein ablöschen","Knoblauch kleinschneiden oder pressen und zugeben","Mit Salz und Pfeffer würzen, zusätzlich kann man die Sauce mit Zucker (oder Apfelstückchen) und Balsamico verfeinern","Kräuter zugeben","ca. 10 Minuten köcheln lassen und evtl. etwas Wasser nachgeben","gesalzenes Nudelwasser aufsetzen, die Spaghetti in das kochende Nudelwasser geben und al dente kochen","je nach Geschmack sollte die Soße nun entweder kleingestampft oder wie in der feinen Küche durch ein Passiersieb gepresst werden","nochmals abschmecken und ggf. nachwürzen","Die Soße zu den Nudeln geben und den Käse darüberstreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_mit_Tomatenso%C3%9Fe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/Spaghetti.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"de:Kochbuch/ Sonneberger Klöße","name":"Sonneberger Klöße","steps":[":Ungefähr zwei Drittel der geschälten Kartoffeln in Würfel schneiden und in ca.","1 l Wasser unter Zugabe von 20 g Salz zu einem flüssigen Kartoffelbrei verkochen (Nicht anbrennen lassen!).","Die restlichen geschälten Kartoffeln in eine Schüssel mit etwas kaltem bis lauwarmem Wasser reiben (Das Reiben muss schnell erfolgen, damit die Kartoffeln sich nicht rotbraun verfärben!).","Die geriebenen rohen Kartoffeln in ein Leinentuch oder besser in ein reißfestes feinporiges Leinensäckchen geben.","Das gefüllte Säckchen kurz wässern, von Hand gut auswringen und danach mit der Kloßpresse das Wasser vollständig auspressen.","(Wer das Wasser auffängt, erhält die sich darin niederschlagende Karoffelstärke.) :Die trockenen, mehlartigen Kartoffelreiber dem Säckchen entnehmen, in eine geräumige Schüssel geben und von Hand etwas auflockern.","Während des Rührens und Schlagens kann der Kloßteig mit Salz noch nachgewürzt und abgeschmeckt werden.","Jetzt die Stärke zugeben.","Gegebenenfalls etwas extra Kartoffelstärke zugeben, bis der Teig hörbar schmatzt.","Der fertige Teig ist weich, leicht klebrig, gut formbar und schmeckt schon sehr gut.","(War der Kartoffelbrei zum Brühen nicht heiß genug, dann finden sich im Kloßteig noch Reiberreste und der Sonneberger Experte wendet sich mit Grausen ab!) : Die Klöße in einen großen Topf mit 4 l heißem, keinesfalls kochendem Wasser einlegen und bei leichter Hitze 10 Minuten ziehen lassen.","Anschließend mit viel Soße servieren.",":Die Kloßmenge sollte für vier bis fünf Personen ausreichen.","Bleiben ausnahmsweise mal Klöße übrig, dann werden sie später kalt in Scheiben geschnitten und in der Pfanne geröstet zu einer neuen Mahlzeit gereicht."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sonneberger_Kl%C3%B6%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spaghetti alla carbonara","name":"Spaghetti alla carbonara","steps":["Salzwasser erhitzen und Spaghetti in angegebener Zeit kochen.","Währenddessen den Käse reiben und mit den Eiern in einer Schüssel verschlagen. Mit wenig Salz und reichlich frisch gemahlenem Pfeffer würzen. Die Mischung muss dickflüssig, fast breiig sein. Gegebenenfalls zusätzlich Käse unterrühren.","Speck fein würfeln oder in Scheibchen schneiden, gegebenenfalls Knoblauchzehe dazugeben, und mit etwas Öl in einer Pfanne anbraten, bis er knusprig ist. Den Knoblauch entfernen.","Sobald die Spaghetti al dente gekocht sind, absieben und sofort mit der Eier-Käse-Creme vermischen und den heißen Speck hinzugeben. Oder heiße Nudeln auf vorgewärmte Teller verteilen, die Eier-Käse-Mischung, den gebratenen Speck und etwas grob gemahlenen Pfeffer darübergeben. Sofort servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_alla_carbonara","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Spaghetti_alla_Carbonara_%28Madrid%29.JPG/960px-Spaghetti_alla_Carbonara_%28Madrid%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Sonntagsstuten (Weck)","name":"Sonntagsstuten (Weck)","ingredients":["40 g Hefe","250 ml Milch (lauwarm)","50 g Butter","1 Esslöffel Rohrzucker","½ Teelöffel Meersalz","1 Ei","500 g Weizenmehl (Typ 550)","200 g Weinbeeren (Rosinen)","1 Eigelb","2 Esslöffel Milch"],"steps":["Die Hefe mit etwas Milch glattrühren. Butter in der restlichen Milch auflösen und zur Hefe geben.","Rohrzucker, Salz und Ei dazugeben und verrühren.","Mehl und Weinbeeren (Rosinen) mit dem Milchgemisch 5 – 10 Minuten kräftig durchkneten und abgedeckt an einem warmen Ort ca. 30 Minuten gehen lassen.","Danach erneut kräftig durchkneten. Laib oder Zopf formen, auf ein mit Backpapier ausgelegtes Backblech legen bzw. in eine Kastenform geben (je nachdem wie man es möchte) und mit Eigelbmilch (Eigelb und zwei Esslöffel Milch verrühren) bestreichen. Anschließend wieder 15 Minuten gehen lassen.","Bei 180°C ca. 40 Minuten backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sonntagsstuten_(Weck)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spagetti Bolognese","name":"Spagetti Bolognese","ingredients":["75 g durchwachsenen Speck","1 Zwiebel","50 g Butter","300 g Hackfleisch","1 Dose geschälte Tomaten","125 ml trockener Weißwein","200 ml Rinderbrühe","Salz und schwarzer Pfeffer","500 g Spaghetti"],"steps":["Den Speck und die Zwiebel in kleine Würfel schneiden.","Zunächst den Speck in der heißen Butter anbraten und die Zwiebeln hinzugeben.","Die Spagetti nach Anleitung im Salzwasser garen.","Wenn die Zwiebeln glasig werden, das Hackfleisch dazugeben und mit einem Spatel zerkleinern.","Das Ganze nach Geschmack mit Pfeffer und Salz würzen, den Weißwein hinzugeben und ca.","20 Minuten köcheln lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spagetti_Bolognese","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Soja-Dinkel-Haferflocken-Bratling","name":"Soja-Dinkel-Haferflocken-Bratling","ingredients":["Dinkelmehl (etwa 15%)","Haferflocken (etwa 30%)","Sojaschnetzel (etwa 35%)","Sojasauce","Zwiebeln (etwa 20%)","Gewürze: z.B. Bohnenkraut, Gyrosgewürz, Salz, Chilies, Pfeffer oder Curry, Paprikapulver, Chilies, Pfeffer, Salz","optional:","40% Bohnenmuss (Weiße Bohnen oder Kidneybohnen, gekocht und zerkleinert) statt Dinkel","Eiersatz für 1-2 Eier (oder, für nicht-Veganer, 1-2 Eier)"],"steps":["Zwiebeln schneiden und in der Pfanne mit etwas Pflanzenöl leicht anbraten.","Dinkel grob mahlen oder Dinkelmehl verwenden.","Sojaschnetzel mit Sojasauce würzen und 5 Minuten einziehen lassen.","Sojaschnetzel mit Wasser anrühren und 10 Minuten einweichen lassen.","Haferflocken und gemahlenen Dinkel getrennt mit Wasser anrühren und 5-10 Minuten einweichen lassen.","Angebratene Zwiebeln, Sojaschnetzel, Haferflocken/Dinkel Mischung und Eiersatz zusammengeben, verrühren und nach Geschmack würzen. Die Gewürze entwickeln etwas mehr Geschmack, wenn sie erst mit den Zwiebeln gemischt werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Soja-Dinkel-Haferflocken-Bratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Soja-Mango Creme","name":"Soja-Mango Creme","ingredients":["1/4 - 1/2 Schüssel Mangosaft","1/2 - 3/4 Schüssel Sojamilch (Pur: ohne Salz, Zucker und Aroma)","Zitronensaft (1-3 Zitronen)","Zucker nach Geschmack (nicht unbedingt nötig da Mangosaft sehr süß)","Minzblätter zur Dekoration"],"steps":["Mangosaft in die Schüssel füllen","Sojamilch hinzugeben","etwas Zitronensaft hinzugeben und umrühren (dabei gerinnt die Sojamilch)","So lange Zitronensaft unter Rühren hinzufügen bis alle Milch geronnen ist","Geronnene Masse durch ein Tuch, sehr feines Sieb o.ä. abtropfen lassen","Mangocreme in eine Schüssel füllen, nach Bedarf Zucker unterrühren und mit Minzblättern garnieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Soja-Mango_Creme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spaghetti aglio e olio","name":"Spaghetti aglio e olio","steps":["Nudeln in reichlich stark gesalzenem Wasser sprudelnd bissfest kochen","Knoblauchzehen schälen und durch einen Schlag mit dem Handballen leicht zerquetschen","Petersilie hacken","In einer Pfanne reichlich Olivenöl (2–3 mm hoch) erhitzen, den Knoblauch solange darin anbraten, bis er eine goldgelbe bis goldbraune Farbe annimmt. Je dunkler die Farbe, desto herber der Geschmack","Knoblauch aus dem Öl entfernen","Die fertigen Nudeln abgießen und in die Pfanne mit dem Olivenöl geben.","Kräftig mit frisch gemahlenem Pfeffer würzen, alles vermischen und mit Petersilie bestreut servieren","Mit dem Knoblauch auch Peperoncini anbraten","Für einen kräftigeren Geschmack den Knoblauch vorher klein schneiden, die Peperoncini zerbröseln und beides im Öl belassen","Gegen Ende die gehackte Petersilie ins Öl geben und kurz frittieren","Gegen Ende etwas Butter ins Öl geben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_aglio_e_olio","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Spaghetti_aglio_e_olio_%28La_Mirada_Restaurant_Richardstra%C3%9Fe_Berlin%29.jpg/960px-Spaghetti_aglio_e_olio_%28La_Mirada_Restaurant_Richardstra%C3%9Fe_Berlin%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"IgorCalzone1","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Soleier","name":"Soleier","steps":["Wasser und Salz aufkochen","Eier anstechen und 8 bis 10 Minuten in der Salzlake hart kochen","Eier herausnehmen und die Schalen rundherum leicht anschlagen","Eier in ein Einmachglas o. ä. legen, die etwas abgekühlte Salzlake darüber geben, so dass alle Eier gut bedeckt sind","24 Stunden bis drei Tage zugedeckt an einem kühlen Ort ziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Soleier","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Soleier_in_der_Kleinen_Weltlaterne.jpg/960px-Soleier_in_der_Kleinen_Weltlaterne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fridolin freudenfett","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Spaghetti mit Hackfleisch-Chili","name":"Spaghetti mit Hackfleisch-Chili","ingredients":["500 g Spaghetti","1 Zwiebel","2 Knoblauchzehen","Olivenöl","350 g Hackfleisch gemischt","1 Dose (400 g) Tomaten, am besten in Stücken","0,2 l Tomatensaft","Tomatenmark","50 g Parmesankäse gerieben","50 g Oliven (grün und schwarz","Gewürze:","Salz","Pfeffer","Chili (Pulver oder zerkleinerte getrocknete)","Italienische Kräuter (Mischung)","Zucker"],"steps":["Spaghetti in reichlich Salzwasser (1,5 - 2l) nach Vorschrift (steht auf der Packung) garen, abgießen und abtropfen lassen.","Zwiebel und Knoblauch schälen und fein würfeln","Olivenöl (etwa 4EL) in einem Topf erhitzen","Hackfleisch, Zwiebel und Knoblauch darin anbraten","Tomaten, Tomatensaft und Tomatenmark dazugeben und umrühren","ca 10 Minuten bei milder Hitze köcheln lassen","Die Soße mit Salz, Pfeffer, Chili,Kräutern und Zucker abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spaghetti_mit_Hackfleisch-Chili","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Sexy Cupcake","name":"Sexy Cupcake","ingredients":["285 ml Mehl","158ml Sojadrink (Neutral oder Aroma, bspw.: Vanille)","~120ml Yofu (Vanille oder Erdbeer)","60ml Apfelmus","3/4 Teelöffel Backpulver","1/2 Teelöffel Natron","1/4 Teelöffel Salz","3 Esslöffel Öl","Rum- oder Vanillearoma","25-40ml Sojacuisine","75-100ml Zartbitterschokolade oder ähnliches."],"steps":["Trockene und nasse Zutaten separat vermengen, dann zusammenrühren.","In 12 Förmchen (bevorzugt Silikon) geben und diese in ihrer Backblechform für 22-26 Minuten in den heißen Ofen geben.","Die Cupcakes lassen sich erst ausgekühlt gut aus ihrer Form lösen.","Bei Papierförmchen zerreißt das Törtchen häufig, weil es kleben bleibt!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sexy_Cupcake","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spanische Fischplatte","name":"Spanische Fischplatte","steps":["Fisch salzen und pfeffern","Butter und 1 EL Öl erhitzen, Fisch darin braten","Warm stellen","Fenchel in dünne Scheiben schneiden","Fenchel und Tomaten im restlichen Öl dünsten, würzen","Oliven und Weißwein dazugeben","Gemüse auf eine Platte geben, den Fisch darauflegen","Wenn möglich, mit Fenchelgrün oder frischem Dill anrichten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spanische_Fischplatte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spargel-Spinat-Gratin","name":"Spargel-Spinat-Gratin","ingredients":["1200 g frischer weißer Spargel","375 g frischer Blattspinat","125 g Sahne","5 EL geriebener Parmesan","2 EL Butter","Salz","Zucker","125 ml Milch","3 EL Mehl","1 Eigelb","1 kleine Zwiebel","Salz, Pfeffer, Muskatnuss"],"steps":["Den Spargel schälen und die holzigen Enden abschneiden. Dann in kochendem, leicht gesalzenem Wasser, dem etwas Zucker beigefügt wurde, 10-15 Minuten garen.","Den Spinat putzen und waschen. Die Zwiebel schälen und hacken.","Die Zwiebel in 1 TL Butter glasig dünsten. Den Spinat zufügen und ca. 5 Minuten weiterdünsten. Mit Salz. Pfeffer und Muskatnuss pikant würzen.","Den Spargel abtropfen lassen. Das Kochwasser auffangen! Mehl in der restlichen Butter anschwitzen. Mit 250 ml Spargelwasser, der Sahne und der Milch ablöschen. Ca. 5 Minuten leicht köcheln lassen.","Nun die 2 EL Parmesan einrühren und mit Salz und Pfeffer würzen.","Den Spargel in eine gefettete Auflaufform legen. Den angedünsteten Spinat darauf legen und mit der Sauce begießen. Zum Schluss den restlichen Parmesan darüberstreuen.","Nun im vorgeheizten Backofen (Ober-/Unterhitze: 200°C, Umluft: 180°C) 30-35 Minuten goldbraun backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargel-Spinat-Gratin","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Streuselkuchen","name":"Streuselkuchen","steps":["Kuchenboden","Kuchenbelag","Streusel","Backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Streuselkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Schiffsb%C3%A4cker_in_der_Komb%C3%BCse_beim_Backen_von_Streuselkuchen.png/960px-Schiffsb%C3%A4cker_in_der_Komb%C3%BCse_beim_Backen_von_Streuselkuchen.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Buonasera","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Spargelrisotto","name":"Spargelrisotto","ingredients":["1 Tasse Reis","200 gr. Weißer und/oder Grüner Spargel pro Kopf","125 gr. Gewürfelter roher oder gekochter Schinken","1 – 2 Zwiebeln, 1 – 2 Knoblauchzehen","Weißwein zum ablöschen, Meersalz und Pfeffer"],"steps":["Butter und Öl in einer Pfanne erwärmen","Dann Charlotten hinzugeben und 1-2 Minuten andünsten, bis sie weich aber nicht braun sind","Reis (nicht vorgekocht!) dazugeben","Unter ständigem Rühren (sonst brennt der Reis an!) mit einem Holzlöffel den Reis in der Pfanne garen","Immer wieder heiße Gemüsebrühe hinzugeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargelrisotto","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spätzle","name":"Spätzle","ingredients":["300 g Mehl","1 Teelöffel Salz","1 Esslöffel Grieß","4 Eier (Gewichtsklasse M)"],"steps":["Mehl, Salz und Grieß gut miteinander vermischen.","Anschließend die Eier kräftig unterrühren, so dass ein zäher Teig entsteht, der beim Rühren Blasen bildet.","Portionsweise in kochendes Salzwasser mit einer Spätzlespresse einpressen. Kurz aufkochen (bis die Spätzle schwimmen) und dann abschöpfen.","Falls keine Spätzlepresse oder Reibe vorhanden ist, den Teig auf ein angefeuchtetes Holzbrett streichen und mit einem Küchenmesser die Spätzle vom Brett ins kochende Salzwasser schaben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Sp%C3%A4tzle","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/M%C3%B6nchsbart-%28Salsola_soda%29-mit_Sp%C3%A4tzle-Thunfisch-1-Josef_Schlaghecken.jpg/960px-M%C3%B6nchsbart-%28Salsola_soda%29-mit_Sp%C3%A4tzle-Thunfisch-1-Josef_Schlaghecken.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schlaghecken Josef","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Spinat-Nudel-Auflauf","name":"Spinat-Nudel-Auflauf","ingredients":["500 g Nudeln","500 g TK-Spinat","etwas Fett","1 Zwiebel","ca. 200 g Sahne","ca. 200 g Schmand oder Quark","300 - 400 g geriebener Käse"],"steps":["Die Nudeln mit genügend Salzwasser garen.","Die Zwiebel fein würfeln und mit etwas Fett glasig dünsten.","Den Spinat und etwas Wasser zugeben und bei schwacher Hitze köcheln lassen, bis der Spinat aufgetaut ist.","In der Zwischenzeit Sahne, Schmand und Käse (einen Teil zurückbehalten) verrühren und abschmecken.","Schließlich die Nudeln in der Auflaufform mit dem Spinat mischen, mit der Soße übergießen und mit dem restlichen Käse bestreuen.","Bei ca. 180&nbsp;°C 20-40 Minuten überbacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spinat-Nudel-Auflauf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Struwen","name":"Struwen","ingredients":["2 kg Mehl","10 Eier","1l Milch","3 Päckchen Hefe (60g)","600g Rosinen"],"steps":["Einen Hefeteig aus den angegebenen Zutaten herstellen.","Den Teig eine Stunde an einem warmen Ort gehen lassen.","Portionen von einer Esslöffelgröße in einer Pfanne mit heißem Öl von beiden Seiten goldbraun backen.","Mit eingekochten Birnen als Beilage servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Struwen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/Struwen_%28aka%29.jpg/960px-Struwen_%28aka%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"André Karwath aka Aka","licence":"CC BY-SA 2.5"},{"title":"de:Kochbuch/ Szegediner Gulasch","name":"Szegediner Gulasch","ingredients":["500 g Rind- oder Schweinegulasch/-schnitzel","500 g Sauerkraut","Schmalz oder Öl zum anbraten","2 EL Tomatenmark","2 TL Fleischbrühe","1 Becher (150 g) saure Sahne","2 Zwiebeln","1 Zehe Knoblauch","Gewürze: 1 EL Paprika edelsüß, 1 TL Kümmel gemahlen, Pfeffer, Salz","dazu Kartoffeln oder Kartoffelpüree"],"steps":["Fleisch weiter in 2 cm große Stücke schneiden, Zwiebeln grob schneiden, zusammen scharf etwa 5 Minuten anbraten.","Mit 1/4 l Wasser ablöschen, Sauerkraut, Brühe, Tomatenmark, den gepressten Knoblauch und die Gewürze zugeben.","Alles gut verrühren, im Schnellkochtopf 15 Minuten, im normalen Kochtopf 45 Minuten garen.","Saure Sahne unterrühren, Gulasch nicht mehr kochen.","Mit Salz und Pfeffer abschmecken.","Falls gewünscht, kann das Gulasch mit etwas Stärkemehl angedickt werden.","Dazu Kartoffeln oder Kartoffelpüree reichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Szegediner_Gulasch","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Szegediner_Gulasch_Biergartl_Jachenau.jpg/960px-Szegediner_Gulasch_Biergartl_Jachenau.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Succotash","name":"Succotash","steps":["Gemüse abgießen","Das Gemüse mit der Butter in einem großen Topf auf mittlerer Flamme erhitzen.","Die Sahne hinzufügen, Salz und Pfeffer nach Geschmack.","Wenn die Sahne kocht und alles heiß ist, sofort servieren (ca. 10 Minuten)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Succotash","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Strudel","name":"Strudel","ingredients":["250 g Mehl","1 Eigelb","ca. 2 cl Sauerrahm (wenn nicht verfügbar gehen auch sehr gut 2 EL von 40%igen Quark und 2 cl Wasser)","ca. 4 EL neutrales Pflanzenöl oder flüssige Butter","etwas Salz","250 g glattes Mehl (Type 405 oder 480)","2 Esslöffel Speiseöl","etwas Salz","ein Achtel Liter lauwarmes Wasser (ca. 30°C)","nur das Eiweiß von einem Ei, kein Eidotter Strudelkönig, abgerufen am 7. November 2011","250 g Mehl mit möglichst hohem Eiweißgehalt","125 g Wasser","20 g Planzenöl","5 g Salz"],"steps":["Den ausgerollten Teig bevor er austrocknet mit zerlassener Butter oder Speiseöl bestreichen und eine Hälfte (der Länge nach) mit Fülle belegen. Die Fülle nicht ganz bis zum Rand legen, es muss etwas Abstand bleiben, damit man den Strudel verschließen kann.","Der Strudel wird bei ca. 150 Grad ca. 40 bis 50 Minuten gebacken bis er goldbraun ist. Um dem gebackenen Strudel zu einer attraktiv glänzenden Kruste zu verhelfen kann er etwa zu Hälfte der Backzeit mit Eiweiß/Milchmischung bepinselt werden.","Ausgezogene Strudel werden noch warm und knusprig oder kalt oder aufgewärmt serviert. Strudel mit süßer Fülle können vor dem Auftragen teilweise (es soll noch Teig sichtbar bleiben) mit Puderzucker bestäubt werden. Das Übergießen des ganzen Strudels oder von Teilen mit Soßen vor dem Servieren ist nicht angebracht, damit die Strudelhülle knusprig bleibt.","Wer will kann die dicken Teigränder des Teigblattes und den beim gewickelten Strudel übrigen Teig an den Enden abschneiden und zu Suppeneinlage (Nockerl, Nudeln, „Gerstl“) weiterverarbeiten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Strudel","country":"Iran","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Strudel_bei_Strudel-Caf%C3%A9_Kr%C3%B6ll_in_Innsbruck_1.jpg/960px-Strudel_bei_Strudel-Caf%C3%A9_Kr%C3%B6ll_in_Innsbruck_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Spargel","name":"Spargel","steps":["Spargel hält sich nach dem Stechen einige Tage.","Anhand des Zustands des Triebs an der Schnittstelle kann abgeschätzt werden, wie lange der Spargel schon lagert.","Dünnere Stangen sind oft günstiger, da das Schälen aufwändiger ist und mehr Abfall in Form von Schalen anfällt.","Zum Schälen gibt es verschiedene Spargelschäler, ein einfacher Sparschäler ist oft am besten geeignet.","Pro Person werden etwa 500 Gramm Spargel gerechnet.","Der Spargel sollte vor dem Schälen gewaschen werden, insbesondere, wenn die Schalen und Stielansätze für die Zubereitung einer Spargelsuppe verwendet werden sollen.","Beim Schälen kann bis zu 3 cm unterhalb des Kopfes angesetzt werden, da die Schale darüber noch weich genug und nicht holzig ist.","Die Schnittstelle sollte nachgeschnitten werden: je nachdem, wie lange der Spargel nach dem Stechen schon lagert, werden zwischen 0,5 und 2 cm abgeschnitten.","Zum Garen werden die geschälten Stangen in einem größeren Topf mit genügend Wasser oder einem Spargeltopf aufgesetzt.","Wenn das Wasser kocht, etwa je einen Teelöffel Salz und einen Teelöffel Zucker pro Liter Wasser zugeben.","Die Kochzeit ab dem Moment, wo das Wasser kocht, beträgt 15-25 Minuten, je nach Dicke der Spargelstangen und danach, wie weich der Spargel sein soll.","Spargel ist roh ungiftig, und manche bevorzugen ihn, wenn er noch bissfest ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargel","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Spanferkel%2C_Polenta%2C_Spargel%2C_Martinsthal.jpg/960px-Spanferkel%2C_Polenta%2C_Spargel%2C_Martinsthal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Stockbrot","name":"Stockbrot","ingredients":["600 g Mehl","1x Hefe","250 ml lauwarme Milch (nicht über 40 °C)","80 ml Öl","80 g Zucker oder Honig","1 Prise Salz"],"steps":["Das Mehl in eine Schüssel geben und eine Vertiefung in die Mitte drücken, in welche man den Hefe hineingibt:","Bei Trockenhefe reicht es, das Hefepulver einfach hineinzustreuen, dieses dann mit dem Zucker/Honig zu bestreuen und etwas von der lauwarmen Milch hinzuzugeben.","Bei Würfelhefe empfiehlt es sich, diesen in einer anderen Schüssel mit dem Zucker zu bestreuen, etwas von der lauwarmen Milch zuzugeben und das Gemisch etwas durchzukneten (z.B. mit einem Löffel). Nach einer fünfminütigen Wartezeit gibt man dann diese Flüssigkeit in die Mehl-Vertiefung.","Nun gibt man noch die restliche Milch, das Öl und das Salz zum Mehl und knetet die gesamte Masse gut durch.","Der fertige Teig muss noch mindestens eine halbe Stunde warm ruhen. Dann kann man ihn spiralförmig oder umschlagartig um einen Stock wickeln und über der Glut eines Feuers goldbraun rösten. Richtig durch ist er übrigens dann, wenn man ihn leicht vom Stock abziehen kann, was je nach Hitze 5 - 25 Minuten dauern kann."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Stockbrot","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Stockbrot_-_Mittelaltermarkt_und_Weihnachtsmarkt_-_Esslingen_am_Neckar%2C_Germany_-_DSC04007.jpg/960px-Stockbrot_-_Mittelaltermarkt_und_Weihnachtsmarkt_-_Esslingen_am_Neckar%2C_Germany_-_DSC04007.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"de:Kochbuch/ Super Foamy","name":"Super Foamy","steps":["Johannisbrotkernmehl, Inulinpulver und Süßmolkenpulver zusammenmischen.","Dieses gemischte Pulver der entrahmten Milch zufügen.","Mit einem Handrührgerät das Produkt für 2 Minuten aufschlagen. Während des Rührvorganges die Schneebesen hoch und runter bewegen, damit Luft an den Shake kommt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Super_Foamy","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spritzkuchen","name":"Spritzkuchen","steps":["Wasser mit Butter und Salz in einem Topf zum Kochen bringen.","Das mit dem Stärkemehl vermischte Mehl hinzugeben und verrühren.","Bei schwacher Hitze weiterrühren, bis sich der Teigkloß vom Topf löst und der Boden einen weißen Belag zeigt.","Den Kloß in eine Schüssel geben und die Eier einzeln unterrühren, bis der Teig in langen Spitzen vom Löffel reißt.","Dann das Backpulver unterrühren.","Die Brandmasse in einen Spritzbeutel mit großer Tülle füllen.","Auf ein in heißes Fett getauchtes Stück Butterbrotpapier einen Ring spritzen und das Papier ins Ausbackfett halten, bis sich der Ring vom Blatt löst.","Den nächsten Ring aufspritzen und in gleicher Weise backen.","Die fertig gebackenen Spritzkuchen mit weißer Zuckerglasur oder Puderzucker überziehen.","Spritzkuchen Spritzkuchen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spritzkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/1/18/Mini-spritzkuchen-29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Guido Draheim","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Streuseltraum","name":"Streuseltraum","ingredients":["400g Butter","750g Mehl","400g Zucker","1/2 TL Backpulver","Salz","4 Eier","500g Schmand","2 Päckchen Vanillezucker","900g Pflaumenmus"],"steps":["Ofen bei 190° Ober-/Unterhitze vorheizen","Butter schmelzen","Während dessen Mehl, Zucker, Backpulver und eine Prise Salz vermischen.","Die Mehlmischung mit der geschmolzenen Butter und zwei Eiern zu Bröseln verarbeiten (es soll kein Teig geknetet werden)","Ein Blech mit hohem Rand (Fettpfanne) mit Backpapier auslegen und zwei Drittel der Brösel darauf zu einem Boden flach drücken","Den Schmand mit den restlichen zwei Eiern und dem Vanillezucker verrühren und auf dem Teigboden verteilen.","Das Pflaumenmus geschmeidig rühren und in groben Klecksen überall auf dem Kuchen verteilen","Die restlichen Streusel auf dem Kuchen verteilen","Ca. 30 Minuten backen, bis der Kuchen leicht Farbe annimmt (er sollte nicht zu braun werden)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Streuseltraum","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Spargeltarte","name":"Spargeltarte","ingredients":["12-16 Stangen grüner Spargel","1 Packung Blätterteig","1 Bund Bärlauch (etwa 150 g)","150 g Sahne","4 Eier","geriebener Käse, z.B. Parmesan"],"steps":["Spargel 10 Minuten kochen","Bärlauch waschen","Blätterteig auf ein gebuttertes Blech oder Backfolie legen, die Ränder hochziehen","Kurz vorbacken","Bärlauch darauf verteilen und die Spargelstangen nebeneinander darauf legen","Sahne und Eier verquirlen und würzen","Eierguss auf den Spargel gießen, mit Käse bestreuen und 30 Minuten bei 180° backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargeltarte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Speckbohnen","name":"Speckbohnen","steps":["Bohnen waschen, putzen und im Ganzen 10 Minuten kochen","Schinkenspeck auslegen, Bohnen und Bohnenkrautblätter darauflegen und fest einrollen","mit Zahnstochern befestigen","in Öl knusprig ausbraten","vor dem Servieren Zahnstocher entfernen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Speckbohnen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Speckbohnen_3.jpg/960px-Speckbohnen_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Spargelrollen","name":"Spargelrollen","steps":["Gemüse klein schneiden, kräftig würzen, in eine feuerfeste Form geben","Grünspargel im unteren Drittel schälen, jeweils drei bis vier Spargelstangen in je zwei Scheiben Schinken wickeln","Spargelrollen mit Käse ummanteln","Auf das Gemüse legen, etwas Sahne zugeben und im Ofen etwa 30 - 40 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargelrollen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Spargelrollen_5.jpg/960px-Spargelrollen_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Spargel-Kartoffel-Gemüse mit Lamm","name":"Spargel-Kartoffel-Gemüse mit Lamm","steps":["Knoblauch und Kräuter fein hacken","Die Hälfte davon mit Tomatenmark, 2 EL Öl, Salz und Pfeffer mischen","Lamm mit dem Mix einreiben und in einer ofenfesten Form mindestens eine Stunde marinieren lassen","Kartoffeln je nach Größe halbieren oder vierteln, Spargel in Stücke schneiden","Zwiebeln würfeln und mit übrigen Kräutern und Knoblauch in 2 EL Öl anbraten","Kartoffeln zugeben, mit Brühe ablöschen","400 ml Wasser angießen und alles 10 Minuten köcheln lassen","Spargel zugeben und weitere 10 Minuten köcheln lassen","Lamm unter dem heißen Ofengrill je Seite 3 Minuten grillen, dann im ausgeschalteten Ofen noch etwas ruhen lassen","Sahne und Mehl verrühren und in das Gemüse geben, 5 Minuten einköcheln lassen","Mit Salz, Pfeffer und evtl. Zitronensaft abschmecken","Mit gehackten Petersilienblättern bestreuen und mit dem Lamm anrichten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Spargel-Kartoffel-Gem%C3%BCse_mit_Lamm","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Lamm_mit_Spargel_2.jpg/960px-Lamm_mit_Spargel_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Tarte Tatin","name":"Tarte Tatin","steps":["Butter, Zucker und Honig in ein beschichtetes Kuchenblech geben und auf der heißen Herdplatte erhitzen. Sobald Zucker karamellisiert ist, von der Herdplatte nehmen.","Äpfel schälen, in Schnitze schneiden und dachziegelartig auf dem Blech anordnen.","Teig für Deckel so schneiden, dass er genau ins Blech passt, diesen locker über die Äpfel legen und mit Gabel mehrmals einstechen.","Im auf 200° vorgeheizten Ofen 25 Min. backen.","Auf großen Teller stürzen und noch lauwarm servieren, nach Belieben mit Rahm und/oder Glace verziert."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tarte_Tatin","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Südtiroler Weinsuppe","name":"Südtiroler Weinsuppe","ingredients":["1/2 Liter starke Fleischsuppe","1/4 Liter Rahm","1/4 Liter trockenen Weißwein, beispielsweise ist Weißburgunder ideal (Auch Grauburgunder ist natürlich denkbar)","5 Eidotter","Zimt","1 Esslöffel Butter","Würfel einer alten Semmel"],"steps":["Semmelwürfel mit Butter abrösten und mit Zimt bestreuen.","Die heiße Fleischsuppe mit Dottern, Rahm und dem Burgunder auf kleinem Feuer so lange schlagen, bis die Masse schön cremig ist.","In vorgewärmte Suppentassen füllen und mit einigen Brotwürfeln und einer Prise Zimt bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_S%C3%BCdtiroler_Weinsuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Süße Eierkuchen","name":"Süße Eierkuchen","ingredients":["3 Eier","150ml Milch","50g Zucker","75g Mehl","wahlweise 20ml Mineralwasser mit Kohlensäure (macht die Eierkuchen lockerer)","1 Prise Salz"],"steps":["Alle Zutaten in einem Gefäß miteinander zu einen glatten Teig verrühren. (Falls zu flüssig etwas Mehl hinzufügen).","Fett (Margarine/Butter) in einer Pfanne schmelzen und zum Sieden bringen","ein wenig Teig aus dem Gefäß in die Pfanne gießen/1 Kelle voll Teig in die Pfanne schöpfen","den Eierkuchen solange im Fett ausbacken bis er goldbraun ist und dann wenden","aus der Pfanne nehmen und noch warm aufessen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_S%C3%BC%C3%9Fe_Eierkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tata","name":"Tata","steps":["Hauptzutaten: Mais, Granatapfelkerne Generell werden in einem Verhältnis 1:2 bis 1:1 Granatapfelkerne mit gekochten und leicht angebratenen Maiskörnern vermengt, geschichtet oder separat serviert.","Der Mais sollte frischer süßer Mais sein, als Alternative ist auch Dosenmais verwendbar, diesen jedoch leicht anbraten (am besten in einem tiefen Topf).","Sollte man nur ganze Maiskolben zur Hand haben, kochen Sie den Maiskolben an, trennen die Maiskörner von dem Kolben und kochen diese weiter, bis sie weich genug sind.","Nun noch anbraten und servieren.","Als Alternative für den Granatapfel kann man auch normalen Apfel verwenden, den jedoch in einem niedrigeren Verhältnis dazumischen, da sein Aroma das des Maises übertönt.","Den Apfel sollte man in halbe Scheiben schneiden und mit Zitronensaft beträufeln, um einen leicht sauren Ton herbeizuführen.","Sollte der Apfel von Natur aus sauer sein, benötigt man die Zitrone nicht.","In jedem Fall, ob nun Granatapfel oder Apfel, muss dieser frisch und gekühlt sein und sofort serviert werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tata","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Istiqlal_Party_at_Tata_Morocco.jpg/960px-Istiqlal_Party_at_Tata_Morocco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bernhard Holub","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Süßkartoffeln in Sirup","name":"Süßkartoffeln in Sirup","steps":["Die Süßkartoffeln schälen und in ca. 5 cm dicke Scheiben schneiden. Die Scheiben in einen Topf geben - idealerweise sollte der Topf so groß sein, dass die Scheiben nur in einer Schicht darin liegen.","Von der Orange zwei je ca. 10 cm lange Streifen der Schale (ca. 1 cm breit) sehr dünn abschälen. Darauf achten, dass möglichst nur der farbige Teil der Schale abgeschnitten wird. Hilfreich ist hier ein scharfer Sparschäler. Die Streifen zu den Süßkartoffeln in den Topf geben.","Die Orange auspressen, den Saft und alle restlichen Zutaten in den Topf geben.","Den Topf mit so viel Wasser auffüllen, dass die Süßkartoffeln gerade noch bedeckt sind.","Eine Viertelstunde mit geschlossenem Deckel bei mittlerer bis hoher Hitze kochen.","Den Deckel abnehmen und den Ofen so weit herunterschalten, dass die Flüssigkeit nur noch leise köchelt - für eine weitere Dreiviertelstunde bei offenem Deckel einkochen lassen. Wichtig: Nicht umrühren - sonst zerfallen die Süßkartoffelstücke. Nur ab und zu den Topf rütteln, damit die Süßkartoffeln nicht anbrennen.","Die Süßkartoffeln sind fertig, wenn die Flüssigkeit zu einem dicken, braunen Sirup eingekocht und die Süßkartoffeln butterweich sind. Ist der Sirup noch zu dünn, so können die Süßkartoffeln auch noch eine Weile länger köcheln.","Heiß und mit dem Sirup servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_S%C3%BC%C3%9Fkartoffeln_in_Sirup","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Szegediner Putengulasch","name":"Szegediner Putengulasch","steps":["Putenoberkeule abhäuten, ausbeinen und entsehnen.","Das Fleisch in Stücke schneiden.","Die Haut im Wok ausbraten und verwerfen.","Das Putenfleisch im ausgelassenen Fett und ggf.","zugesetztem Öl kräftig anbraten.","Dann wird mit dem Wein abgelöscht.","Sauerkraut kurz auswaschen, gut abtropfen lassen, in den Wok geben und gut mit dem Fleisch und dem Sud vermischen.","So lange bei schwacher Hitze garen, bis das Sauerkraut weich ist, dabei immer gut umrühren und ggf.","noch etwas Wein zugeben.","Zuletzt den Schmand unterziehen und die Gewürze &ndash; Menge nach Belieben &ndash; zugeben.","Die Kartoffeln &ndash; Menge nach Gefühl &ndash; schälen, in Stücke schneiden und in Salzwasser gar kochen.","Kochwasser abgießen, Kartoffeln mit einem Stampfer grob zerkleinern.","Die Kochsahne oder die Milch dazugeben, ebenso den Muskat, und die Kartoffel mit dem Stampfer zu einem zarten Püree verarbeiten.","rundet ein Stich Butter das Püree ab.","Zum Essen passt ein Bier oder ein Weißwein.","Szegediner Putengulasch Szegediner Putengulasch"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Szegediner_Putengulasch","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tannenzapfen","name":"Tannenzapfen","ingredients":["75 g Butter","50 g Zucker","2 Eier","1 Eigelb","Zitronenschale","125 g Mehl","1 EL Rosinen","5 g Backpulver","Kuverüre (Zartbitter)"],"steps":["Butter schaumig rühren","Zucker, Eier und Zitronen dazu rühren","Rosinen, Mehl und Backpulver darunter mengen","Backformen (Tannenzapfenform) stark ausfetten und mit Weckmehl bestreuen","Teig in Backformen füllen","ca. 15 min bei 180 ° backen bis der Teig leicht braun wird","Erkalten lassen","aus den Formen auslösen und die geformte Seite mit Schokoladenglasur überziehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tannenzapfen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Schwarzw%C3%A4lder_Tannenzapfen_%2820.01.2019%29.jpg/960px-Schwarzw%C3%A4lder_Tannenzapfen_%2820.01.2019%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James Steakley","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Techniken/ Panieren","name":"Panieren","ingredients":["Mehl","Salz, Pfeffer","Semmelbrösel","1 Ei","1 EL Wasser"],"steps":["Auf einem Teller Mehl mit Salz und Pfeffer würzen. Auf einem zweiten Teller das Ei mit dem Wasser und einer Prise Salz verschlagen. Die Semmelbrösel auf einem dritten Teller verteilen.","Das Paniergut zuerst in Mehl wälzen, bis es ganz bedeckt ist, und das überschüssige Mehl abklopfen.","Dann die Lebensmittel durch das verschlagene Ei ziehen und abtropfen lassen.","Zuletzt das Paniergut in Semmelbröseln wälzen, bis es gleichmässig paniert ist.","Die panierten Lebensmittel in Öl oder Schweineschmalz in der Pfanne braten oder frittieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Techniken%2F_Panieren","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Panieren_von_Seelachsfilets%2C_2011-%2801%29.jpg/960px-Panieren_von_Seelachsfilets%2C_2011-%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katrin Gilger","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Techniken/ Kartoffeln zubereiten","name":"Kartoffeln zubereiten","steps":["Pellkartoffeln werden wie Salzkartoffeln zubereitet, nur auf das Schälen wird verzichtet und sie werden im Ganzen gekocht.","Damit alle Kartoffeln zur gleichen Zeit gar werden, sollten Kartoffeln mit relativ gleicher Größe ausgewählt werden.","Nehmen Sie zum Probieren eine kleine Kartoffel, die größeren brauchen etwas länger.","Bei Pellkartoffeln kann die doppelte Menge Salz in das Wasser gegeben werden, da die Früchte durch die Schale nicht so viel davon aufnehmen.","Das Kochwasser kann zudem mit Kümmelsamen oder Kräutern (z.&nbsp;B.","Rosmarinzweige) aromatisiert werden."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Techniken%2F_Kartoffeln_zubereiten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Techniken/ Nudeln zubereiten","name":"Nudeln zubereiten","steps":["In einem breiten Suppentopf kaltes Wasser zum Kochen bringen.","Währenddessen in einer Pfanne Olivenöl erhitzen, Thunfisch und die halbfein gehackten Zwiebeln glasig anbraten.","Je nach Geschmack kann man auch drei oder mehr Tropfen Zitronensaft hinzufügen.","Die Knoblauchzehen zerdrücken und dazugeben, gut umrühren und, nach ein paar Minuten, die Tomaten in grobe Stücke zerkleinern und mit dem ausgetretenen Saft beimischen.","Das Feuer bei der Pfanne zurückdrehen und auf kleine \"Flamme\" stellen.","Die halbgehackten Tomaten mit Cappern, Basilicum und ein Srüher Parmisan (oder auch Ziegehartkäse) dahin Köcheln lassen.","An den fast spruddelnden Wasser in Suppentopf Salz dazu geben (ca.","3, 3/12 oder 4 Eßlöffeln) Je nach der Konsistenz der Nudeln um so weniger der Salz (Spaghetti n° 3, 3 Eßlöffel Salz, Spaghetti n° 5, 3 1/2 Eßlöffel Salz und Bucatini bzw.","Pappardelle 4 Eßlöffel Salz), gut Umruhren.","8 bis 10 Minuten die Nudeln kosten und je nach Bissfestigkeit einige Minuten abwarten.","Die Pfanne von der Flamme entnehmen und ruhen lassen.","Die Nudeln sind je nach geschmack schon fertig gar, in ein Sieb gut abtröpfeln lassen und die entommene Pfanne wieder auf kleine Flamme stellen und die dazu abgetropfte Nudel dazugeben und gemeinsam (Sosse und Teigware) erwärmen.","Mit restlichen Basilikum nach geschmack anrichten Mit Parmisan (oder Ziegehartkäse) betreuffeln und guten Appetit.","Schurli van Godsdog"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Techniken%2F_Nudeln_zubereiten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tomaten-Mozzarella-Brot","name":"Tomaten-Mozzarella-Brot","ingredients":["3 Fleischtomaten","375 g Mozzarella","16 Scheiben Frühstücksspeck","1 Weißbrot","1 Knoblauchzehe","4 EL Olivenöl","frischer Salbei, Pfeffer"],"steps":["Tomaten waschen und in 16 dicke Scheiben schneiden.","Mozzarella abtropfen lassen und in 16 Scheiben schneiden. Je eine Speckscheibe darumwickeln.","Knoblauch schälen, durchpressen und mit dem Öl verrühren.","Brot in 16 Scheiben schneiden. Die Brotscheiben mit dem Öl bestreichen. Jede Brotscheibe mit je einer Tomaten- und Mozzarella-Speckscheibe sowie 1-2 Salbeiblättchen belegen. Mit Pfeffer bestreuen.","Brote im vorgeheizten Backofen (Ober-/Unterhitze: 200°C, Umluft: 180°C) ca. 10 Minuten überbacken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomaten-Mozzarella-Brot","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tiramisù","name":"Tiramisù","steps":["Das Eigelb mit dem Zucker schaumig rühren.","Mit dem Mascarpone und dem Amaretto oder Weinbrand vermischen.","Das Eiweiß zu Schnee schlagen und unterheben.","Diese Creme abwechselnd mit in kaltem Espresso getränkten Löffelbiskuits in eine Form schichten, die oberste Schicht sollte aus Creme sein.","Für einige Stunden kühlen/ziehen lassen und vor dem Servieren mit Kakaopulver bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tiramis%C3%B9","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Tiramisu_2022.jpg/960px-Tiramisu_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michael Wittwer","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Thai-Curry","name":"Thai-Curry","ingredients":["3-4 Karotten","2 x Gemüse z.B:","Blumenkohl 1/2","Kartoffeln 3-4","Paprika 1-2","Zucchini 2-3","Bohnen (in Schale) 200-300g","Sellerie 1/4 Knolle","Rettich 1/2","Porrée Lauch 1-2","Obst z.B.","Banane","Mango","Apfel","Birne","500ml Kokosmilch","Currypaste (Yellow)","Fischsauce","Limettenblätter","Fleisch 200-300g (würfelfähig)"],"steps":["Gemüse waschen & kreativ schneiden - nicht zu dünn!","Fleisch würfeln (1,5-2cm Kantenlänge)","Limettenblätter sehr fein in Streifen schneiden","In einem großen Wok etwas Öl erhitzen und 1 TL Currypaste hinzugeben","harte Gemüsesorten, wie Kartoffel, Bohnen oder Karotten zuerst knackig garen","Fleischwürfel dazugeben, scharf anbraten bis der Rand weiß wird (wird in Koksmilch fertiggegart)","Kokosmilch und Limettenblätter hinzugeben","Fischsauce (=Salzersatz mit Aroma) evtl. Sojasauce, Zucker & Salz dazu","Obst schneiden","Sobald das Ganze kocht, das weichere Gemüse in den Wok geben","Nach dem Garen das Obst hineingeben. Hartes Obst etwas früher, weiches Obst etwas später."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Thai-Curry","country":"Thailand","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Thai_curry_with_duck%2C_Idstein.jpg/960px-Thai_curry_with_duck%2C_Idstein.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Tofu-Croutons","name":"Tofu-Croutons","ingredients":["Toastbrot oder Tofu","Olivenöl","Knoblauch"],"steps":["Toastbrot oder Tofu würfeln.","Knoblauch pressen und mit Olivenöl mischen.","Würfel mit Olivenöl anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tofu-Croutons","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tofu-Brokkoli-Pfanne","name":"Tofu-Brokkoli-Pfanne","ingredients":["Brokkoli","Tofu","Knoblauch","Zwiebeln","Olivenöl","Sojasauce","Pfeffer, Salz","optional: Oregano, Tomaten"],"steps":["Brokkoli in mundgerechte Portionen schneiden.","Tofu, Zwiebeln und Tomaten in Würfel oder Scheiben schneiden.","Knoblauch pressen und mit Olivenöl und Sojasauce mischen.","Zutaten mischen und in einer Pfanne anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tofu-Brokkoli-Pfanne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tofu-Paprika-Bratlinge","name":"Tofu-Paprika-Bratlinge","ingredients":["1000 g Tofu, mit der Gabel zerdrückt","12 Zwiebel, fein gehackt","5 Knoblauchzehe, fein gehackt","1 Karotten, geraspelt","5-6 Parprikaschoten, gewürfelt","etwas Sojasoße","Kräutersalz, Pfeffer, Curry","1/2 Bund Petersilie, fein gehackt","100g Semmelbrösel","Kokosfett zum Braten"],"steps":["Tofu zerdrücken.","Alle Zutaten gut vermischen und je nach Bedarf Semmelbrösel und ein wenig Wasser hinzufügen bis ein formbarer Teig entsteht.","Ca. 10 Bratlinge formen und beiderseits gut anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tofu-Paprika-Bratlinge","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tofu Seitan Bratwurst","name":"Tofu Seitan Bratwurst","ingredients":["Tofu","Glutenmehl","Wasser, Sojasauce, Pflanzenöl","Gewürze: z.B.: Koriandersaat, Kardamom, Chiliflocken, Paprika, Thymian, Oregano","optional: Zwiebel"],"steps":["Etwa 25% (Volumen) mehr Wasser als Glutenmehl verwenden.","Wasser mit flüssigen Gewürzen, wie z.B. Sojasauce mischen. Feste und flüssige Zutaten sollten möglichst vorher separat gemischt werden da der fertige Glutenteig sich nichtmehr leicht durchmischen läßt.","Glutenmehl mit Gewürzen mischen.","Tofu mit einer Gabel zerkleinern und trocken unter das Glutenmehl mischen. Nach Bedarf kann man auch Zwiebelstücke trocken unter das Gluten mischen.","Glutenteig aus Glutenmehl und Wasser anrühren.","Den Teig zu Bratwürsten aufrollen und in die Pfanne legen.","Für das Braten der Bratwürste empfiehlt sich eine eingeölte Anti-Haft Pfanne. Um die Würste auf einem Grill braten zu können sollten sie vorher gekocht werden, damit das Gluten seine gummiartige Konsistenz verliert.","Gluten dehnt sich in der Pfanne aus, läuft aber auch auseinander. Um runde Bratwürste zu formen muß man sie in der Pfanne drehen und, zum Beispiel, mit zwei Pfannenwendern von den Seiten zusammendrücken.","Die Würste bleiben in Form, wenn man sie vor dem Braten für ca. 10 Minuten bei 180°C im Backofen backt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tofu_Seitan_Bratwurst","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tomate-Gluten-Gyros-Bratling","name":"Tomate-Gluten-Gyros-Bratling","ingredients":["Haferflocken","Weichweizengrieß","Gluten (siehe Seitan für die Gewinnung von Gluten aus Weizenmehl)","Sojasauce","Tomaten, Zwiebeln","Gewürze: Bohnenkraut, Gyrosgewürz, Salz, Chilies, Pfeffer"],"steps":["Haferflocken, Weichweizengrieß und Gluten zu gleichen Teilen mischen.","Bohnenkraut, Chilies, Gyrosgewürz, Salz und Pfeffer in die Mischung geben.","Mit Wasser und etwas Sojasauce einen Teig anrühren.","Tomaten und Zwiebeln würfeln und in einer Pfanne mit etwas Öl und Pfeffer anbraten.","Tomaten und Zwiebeln in den Teig einrühren.","Teig in der Pfanne zu Bratlingen formen und mit etwas Öl anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomate-Gluten-Gyros-Bratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Teriyaki-Sauce","name":"Teriyaki-Sauce","ingredients":["40 ml (4 EL) Sojasauce","40 ml (4 EL) Mirin","10 ml (1 EL) Essig","1 Knoblauchzehe","1 TL geriebener Ingwer","1 TL brauner Zucker"],"steps":["Knoblauch pressen","Zutaten vermischen","mehrere Stunden ziehen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Teriyaki-Sauce","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Teriyaki Chicken","name":"Teriyaki Chicken","ingredients":["400&nbsp;g ausgelöstes Hühnerschenkelfleisch mit Haut.","125&nbsp;ml Sojasauce (am besten Shoyu, d.h. japanische)","125&nbsp;ml Mirin (japanischer süßer Kochreiswein)","2&nbsp;EL Zucker","2-3&nbsp;EL ÖL"],"steps":["Die Haut des Huhns mit einer Gabel mehrmals einstechen.","Mirin, Sojasauce und Zucker in einem Topf gut verrühren und auf kleinster Flamme einige (2-3-4) Minuten simmern lassen, dann abkühlen lassen.","Das Hühnchen in dieser Sauce für eine halbe Stunde im Kühlschrank marinieren lassen (am besten ein wenig länger).","Öl in eine Pfanne geben und das Hühnchen von allen Seiten braten, dabei hin und wieder etwas Marinade dazu bzw.","Wenn das Fleisch gegart ist, in Scheiben schneiden und anrichten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Teriyaki_Chicken","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Thai-Kokosmilch-Curry","name":"Thai-Kokosmilch-Curry","ingredients":["1 große Paprika rot","1 große Paprika gelb","1 Paket Champignons (braun, wenn zu bekommen)","1 Bund Lauchzwiebeln","1 rote Süßkartoffel (ca. 200 g)","1 Glas Maiskölbchen (netto ca. 200 g)","1 Glas Bambussprossen (netto ca. 200g)","1 Stück frischer Ingwer (Daumen groß)","1 Limette (oder Zitronensaft jeglicher Art)","2 Dosen Kokosmilch","2 Kochbeutel Reis (oder entsprechende Menge lose)","Sesamöl","1 rote Thai-Curry-Paste aus dem Glas","Zucker (z. B. Brauner aus dem Asialaden)","Koriander","Curcuma","Salz"],"steps":["Paprika waschen, entkernen, längs vierteln und in ca.","5 mm dicke Streifen schneiden.","Champignons waschen/putzen und in 5 mm Streifen schneiden.","Zwiebeln waschen, putzen und den festen Teil in 5 mm dicke Scheiben schneiden.","Süßkartoffel schälen und in Zuckerwürfelgröße würfeln.","Maiskölbchen und Bambus aus dem Glas in eine Seihe und abwaschen und lüften (dann geht der \"Glasgeschmack\" größtenteils verloren) Maiskölbchen der Länge nach halbieren und die Hälften nochmals halbieren Ingwer schälen und mit einer ganz feinen Reibe reiben.","Reistopf vorbereiten Wok vorheizen, Sesamöl (ca.","2 Esslöffel) rein, mit normalem Messer ca.","1 Drittel Klinge aus dem Thai-Curry-Pasten-Glas entnehmen und zum Öl geben.","Dann die Champignons, Bambus, Mais, Lauchzwiebeln, Paprika in den Wok und diese Zutaten im Öl dünsten.","Wenn sich das Volumen im Wok schon sichtbar reduziert hat, Süßkartoffeln dazu geben.","Wenn sich viel Flüssigkeit aus dem Gemüse in dem Wok angesammelt hat, die Kokosmilch dazu geben.","Erstes probieren, abwarten, dann zweites probieren.","Wenn es grundsätzlich nicht scharf genug ist, noch ein kleiner Nachschlag von der Curry-Paste untermengen.","Jetzt mit Curcuma würzen bis die Flüssigkeit im Wok leicht gelb ist.","Den geriebenen Ingwer dazu.","Das Hauptwürzen erfolgt erst, wenn die Flüssigkeit durchs Kochen reduziert und leicht eindickt ist.","Mit dem Reis anfangen (brauche ich nicht zu erklären) Wenn das Gemüse fast gar ist, würzen: Koriander bis der Geschmack leicht vorhanden ist Zucker bis es leicht süßlich ist Limette bis es leicht säuerlich ist am Ende Salz bis es angenehm gesalzen ist noch mehr Curcuma dazu (macht kaum scharf, dafür gibt es eine schöne Farbe) Noch kurz weitergaren und Geschmack überprüfen und ggf.","noch mit den Gewürzen etwas zum Abrunden rumwürzen!","Auf Reis servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Thai-Kokosmilch-Curry","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Thunfischtarte","name":"Thunfischtarte","steps":["Aus Butter, Mehl, Ei, einer Messerspitze Salz, nach Geschmack mehr oder weniger, und Wasser nach Bedarf einen geschmeidigen Teig herstellen. 1/4 Stunde im Kühlschrank ruhen lassen und dann eine Tarteform (oder Springform) von 26 - 28 cm Durchmesser damit auslegen. Dazu den Teigklumpen flach drücken, in die Form legen und mit den Händen verteilen.","Aus Butter, Mehl und Milch eine Bechamel-Soße herstellen. Dazu Butter zerlassen, Mehl darin 1 Minute anschwitzen und unter Rühren mit dem Schneebesen Milch (evtl. vorgewärmt) zugeben und einkochen lassen. Geriebenen Käse sowie den Saft des Thunfisch zu geben und mit Muskat vorsichtig würzen. Evtl. noch salzen und pfeffern.","Auf dem Teig den Thunfisch verteilen, Soße darüber geben und mit in Scheiben geschnittenen Tomaten und Oliven garnieren. Im Ofen bei 180-200°C backen bis die Oberfläche nach 30-45 min beginnt sich zu bräunen. Warm servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Thunfischtarte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tomaten-Mozzarella Salat","name":"Tomaten-Mozzarella Salat","ingredients":["Tomaten","Mozzarella","Olivenöl","Basilikum, Pfeffer und Salz","Knoblauch","Zwiebel","Balsamico-Essig"],"steps":["Die Tomaten und den Weichkäse in Scheiben schneiden und abwechselnd auf einen Teller legen.","Knoblauch und Zwiebel feinhacken und über die Tomaten geben.","Etwas Olivenöl und Balsamico-Essig darüber verteilen und mit Basilikum, Pfeffer und Salz abrunden.","Erfasst von: Thorsten Alge, am 02.01.2008 Tomaten-Mozzarella Salat Tomaten-Mozzarella Salat"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomaten-Mozzarella_Salat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/72/Tomaten-Mozzarella-Salat_mit_Tomaten_und_Basilikum_aus_dem_Gew%C3%A4chshaus_Photo_by_Matthias_Maasch-AWI_%2841274889390%29.jpeg/960px-Tomaten-Mozzarella-Salat_mit_Tomaten_und_Basilikum_aus_dem_Gew%C3%A4chshaus_Photo_by_Matthias_Maasch-AWI_%2841274889390%29.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DLR_de","licence":"CC BY 3.0 de"},{"title":"de:Kochbuch/ Toast Hawaii","name":"Toast Hawaii","ingredients":["1 Scheibe helles Toastbrot","Butter","1–2 Scheiben Kochschinken (je nach Dicke), etwas größer als die Brotscheibe","1 Scheibe Ananas aus der Dose","1 Scheibe Schmelzkäse (Edamer, Emmentaler)","1 Cocktailkirsche","Mayonnaise","eingemachte Preiselbeeren","Süßes Paprikapulver"],"steps":["Backofen auf 200 Grad (Umluft 180 Grad) vorheizen","Brotscheiben leicht toasten","Brotscheiben leicht mit Butter bestreichen","erst Schinken, dann Ananas, schließlich Käse auf den Toast legen","ca. 6–8 Minuten überbacken bis der Käse schmilzt","wahlweise mit einer Cocktailkirsche in der Mitte dekorieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Toast_Hawaii","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b7/Toast_Hawaii_RZ.jpg/960px-Toast_Hawaii_RZ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rainer Z ...","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Tomatenkuchen","name":"Tomatenkuchen","ingredients":["250 g Mehl,","150 g Margarine,","1 Ei,","1/2 Päckchen Backpulver,","1 Prise Salz,","2 EL Saure Sahne.","1 EL Olivenöl","800 g Tomaten (in Scheiben),","1 Zwiebel,","4 Eier,","4 EL Saure Sahne,","150 g Geriebener Käse,","Kräuter (Basilikum, Petersilie),","Pfeffer, Salz."],"steps":["Die Zutaten für den Teig verkneten, in eine runde Springform geben und mit Öl bestreichen.","Mit Tomaten und Zwiebeln belegen.","Die restlichen Zutaten für den Belag verrühren und darauf geben.","Backzeit ca. 40 Minuten (bis der Belag goldgelb ist)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomatenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Thunfisch in Blätterteig","name":"Thunfisch in Blätterteig","steps":["Backofen auf 180 Grad vorheizen","Mais und Thunfisch abtropfen lassen","Zucchini und Käse hobeln","Alles miteinander vermischen und würzen","Teig in zwei Teile schneiden, auf einem Blech mit Backpapier auslegen","Thunfisch-Mix auf jeweils eine Hälfte verteilen, Teig über die Füllung schlagen und ringsum mit einer Gabel andrücken","Mit verquirltem Eigelb bestreichen und ca. 20 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Thunfisch_in_Bl%C3%A4tterteig","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Thunfisch_in_Bl%C3%A4tterteig.jpg/960px-Thunfisch_in_Bl%C3%A4tterteig.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Vanillepudding","name":"Vanillepudding","ingredients":["1 l Milch","1 Stange Vanille","90 g Speisestärke","80 g Zucker","2 Eier","Salz"],"steps":["Speisestärke mit etwas kalter Milch anrühren, die übrige Milch mit Vanille und Zucker aufkochen. Die angerührte Stärke unter ständigem Rühren hineingeben.","1 Prise Salz hinzugeben, kurz aufkochen und dann von der Kochstelle nehmen.","Die Eier trennen und die heiße Flüssigkeit mit dem verquirltem Eigelb abziehen.","Das Eiweiß zu steifem Schnee schlagen und unter die heiße Flüssigkeit heben.","Die entstehende Masse in eine kalt ausgespülte Schüssel oder Form giessen.","Nach dem Erstarren stürzen und mit Frucht- oder Schokoladensauce servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vanillepudding","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Vanillepudding_mit_frischen_Erdbeeren.JPG/960px-Vanillepudding_mit_frischen_Erdbeeren.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4028mdk09","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Tomatensauce","name":"Tomatensauce","ingredients":["2 kg frische Tomaten (oder die entsprechende Menge eingemachte Tomaten im Glas ohne Gewürze etc.)","1 kleine Zwiebel (kann auch weggelassen werden)","1-3 Knoblauchzehen","Salz","1/4 - 1 getrocknete (winzige) Peperoncino oder Pfeffer","Olivenöl","etwas frischen Zitronensaft (Balsamicoessig wird eher in der nördliche Küche um Bologna, Parma verwendet; man sollte die Sauce auch nicht zu süß machen.)","Zucker oder 1 kleinere (süße!), geriebene Karotte","1 EL Tomatenmark","fein gehackte glatte Petersilie-Blätter, 1-3 Prisen (al gusto) Origano, 1 Lorbeerblatt."],"steps":["Tomaten schälen (man kann sie kurz in heißes Wasser legen und/oder mit dem Messerrücken massieren), Kerne auslösen und jede Tomate etwas auspressen (Wasser), dann zerteilt man sie.","Gehackte Zwiebel in ca. 2-3 EL (gutes extra vergine) Olivenöl andünsten und anschließend gehackten Knoblauch zugeben. Weder Zwiebel noch Knoblauch dürfen Farbe annehmen!","Ein paar gehackte Tomaten, Gewürze, Zucker (einen Schuss Balsamicoessig) und Tomatenmark in die heiße Pfanne geben und etwa 1-2 Minuten hart braten, dabei ständig umrühren, damit nichts anbrennt.","Mit dem Hauptteil der Tomaten \"ablöschen\", salzen (und wenn man kein Peperoncini verwendet pfeffern) und auf kleiner Flamme köcheln lassen (evtl. noch ein wenig Tomatenmark dazugeben, aber auf keinen Fall die Sauce damit eindicken! Darum ist es wichtig, dass man die Tomaten vor dem Verwenden auspresst.)","Vor dem Servieren abschmecken und man kann noch 1-2 EL Olivenöl einrühren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomatensauce","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/Tomatensauce_einkochen_%2820986878746%29.jpg/960px-Tomatensauce_einkochen_%2820986878746%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Maja Dumat from Deutschland (Germany)","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Torta Rosa","name":"Torta Rosa","ingredients":["4 Eier","250 g Löffelbiscuit","1 Dose Milchmädchen (gezuckerte Kondensmilch)","1 Dose Milch (abgemessen in leerer Milchmädchen-Dose)","300 g Crème fraîche","4 EL Zucker","Kakaopulver","Wasser"],"steps":["Kakaopulver und Wasser vermischen und Löffelbiscuit darin einlegen.","Die Eier trennen.","Creme 1: Milchmädchen, Eigelb und Milch in einem Topf kurz aufkochen lassen und dann zur Seite stellen.","Creme 2: Eiweiß mit Zucker steifschlagen, danach Crème fraîche unterheben.","In einer Schale anrichten:"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Torta_Rosa","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vanillekipferl","name":"Vanillekipferl","ingredients":["4 Eigelb","600 g Mehl","400 g Butter","200 g Zucker","1 Prise Salz","1 Vanilleschote","300 g gemahlene Mandeln oder Haselnüsse","1 Päckchen Vanillezucker","150 g Puderzucker"],"steps":["Das Mehl sieben und mit der Butter vermengen","Das Mark der Vanilleschote und die Prise Salz hinzugeben","Den Zucker und die Mandeln / Haselnüsse zugeben und mit dem Eigelb zu einem Teig kneten","In eine Frischhaltefolie wickeln und 60 Minuten im Kühlschrank kalt stellen","Die Teigstücke zu etwa 3 cm dicken Würsten formen und in gleich große Stücke schneiden","Die daraus geformten Kipferl auf ein gefettetes Backblech legen","Die noch warmen Kipferl abschließend mit einer Mischung aus Puderzucker und Vanillinzucker bestäuben"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vanillekipferl","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Vanillekipferl-Nahaufnahme.jpg/960px-Vanillekipferl-Nahaufnahme.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schlurcher","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ Tortilla de Patatas","name":"Tortilla de Patatas","ingredients":["150ml Olivenöl","6 Hühnereier","1kg Kartoffeln","2 TL Speisesalz"],"steps":["In einer schweren Eisenpfanne 100ml Olivenöl erhitzen.","Die geschälten und in dünne Scheiben geschnittenen Kartoffeln hineingeben und mit 1 TL Salz würzen.","Einmal wenden und dann bei reduzierter Hitze 15-20 Minuten braten.","Überschüssiges Öl abgießen.","Eier mit restlichem Salz verquirlen und vorsichtig mit den Kartoffelscheiben mischen (außerhalb der Pfanne!).","Etwas ruhen lassen.","Das restliche Olivenöl in einer Eisenpfanne erhitzen, die Kartoffel-Ei-Masse hinzugeben und glatt streichen.","Einige Minuten stocken lassen, dann die Tortilla mit Hilfe eines Tellers wenden und weitere Minuten stocken lassen.","Die Tortilla sollte eine leichte Bräunung haben.","Chorizo kleinschneiden und mit in die Eiermasse einrühren.","Alles wie gehabt zur Tortilla braten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tortilla_de_Patatas","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Tortilla_1.jpg/960px-Tortilla_1.jpg?utm_source=de.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"de:Kochbuch/ Vanille Pudding mit Agar Agar","name":"Vanille Pudding mit Agar Agar","ingredients":["Vanille Puddingpulver","Vanille Zucker","3 EL (40 g) Zucker","1 TL Agar Agar","1/2 Liter Wasser"],"steps":["Agar Agar in 1/2 Liter Wasser auflösen und 2 Minuten kochen lassen.","Puddingpulver mit Vanille Zucker mischen und mit 6 EL Wasser anrühren.","Pudding mit Agar Agar mischen und 1 Minute kochen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vanille_Pudding_mit_Agar_Agar","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Türkischer Honig","name":"Türkischer Honig","ingredients":["2 Tassen Zucker","½ Tasse Maisstärke","1½ Tassen Wasser","½ Teelöffel Weinstein","2 Teelöffel Rosenwasser oder eine der folgenden Zutaten (Geschmacksstoffe):","¼ Tasse Fruchtsaft","1 Teelöffel Vanille","1 Teelöffel Orangenextrakt","1 Teelöffel Crème de Menthe-Likör","Lebensmittelfarbe (nach Bedarf)","½ Tasse geraspelte Pistazien oder Mandeln (nach Bedarf)","Puderzucker, normaler Zucker oder Kokosnussraspeln zum Bestreuen"],"steps":["Den Zucker, eine Tasse Wasser, den Weinstein und die Geschmacksstoffe in einem kleinen Topf zum Kochen bringen.","In einem separaten Gefäß den Rest Wasser mit der Stärke vollständig vermischen und langsam in die Zuckermischung einrühren.","Bei kleiner bis mittlerer Flamme etwa 20–30 Minuten kochen lassen, bis die Mischung etwa eine Temperatur von 120&nbsp;°C erreicht hat (mit einem Thermometer kontrollieren).","Eine Form nehmen (z.&nbsp;B.","Eiswürfelform – jedoch keine Plastikform!) und einfetten, dass die Masse dort nicht kleben bleibt.","Die Masse aus dem Topf dort einfüllen und erkalten lassen.","Zur Verzierung in (Puder-)Zucker oder Kokusnussraspeln wälzen.","In einer luftdichten Verpackung aufbewahren.","Türkischer Honig Türkischer Honig Türkischer Honig"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_T%C3%BCrkischer_Honig","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/T%C3%BCrkischer_Honig_%3F_%2817829764174%29.jpg/960px-T%C3%BCrkischer_Honig_%3F_%2817829764174%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rolf Dietrich Brecher from Germany","licence":"CC BY-SA 2.0"},{"title":"de:Kochbuch/ Tortelloni mit Schinken-Sahne-Soße","name":"Tortelloni mit Schinken-Sahne-Soße","ingredients":["800 Gramm Tortelloni mit beliebiger Füllung (möglichst frisch)","2-3 Packungen Schlagsahne (je 200 g)","Gekochter Schinken (200g)","1-2 TL Pfeffer"],"steps":["Kochen Sie die Tortelloni in gesalzenem Wasser für einige Minuten, bis diese aufgequollen sind und oben schwimmen. Im Zweifelsfall: Probieren!","Füllen Sie die Schlagsahne in eine Pfanne und streuen 1-2 TL Pfeffer dazu. Für etwa 5 Minuten aufkochen lassen, bis die Sahne schön schaumig ist.","Geben Sie den Schinken in Streifen oder Würfeln hinzu und lassen es weiter aufkochen. Der Schinken sollte in der Pfanne anbacken können und die Soße sich leicht ins gelblich-braune verfärben.","Nehmen Sie die Pfanne von der Platte, geben die Nudeln hinzu und lassen sie in der Soße etwa eine Minute lang ziehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tortelloni_mit_Schinken-Sahne-So%C3%9Fe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vanilleeis","name":"Vanilleeis","ingredients":["1/2 L Milch","1 Päckchen Vanillezucker","65 g Zucker","1 EL Stärkemehl","2 Eigelb"],"steps":["3/8 l Milch mit dem Vanillezucker und Zucker aufkochen.","Das Stärkemehl mit der restlichen Milch mischen und unter rühren in die Vanillemilch gießen. Kurz aufkochen lassen.","Nun schlägt man das Eigelb schaumig und rührt nach und nach die heiße Milch unter.","Die Masse in eine Form gießen und erkalten lassen.","Danach stellt man das Ganze für einige Stunden ins Gefrierfach.","Das Vanilleeis individuell mit Schokosoße, Früchten, Sahne oder Streuseln servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vanilleeis","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Vanilleeis_Sahne_Kirschen.JPG/960px-Vanilleeis_Sahne_Kirschen.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY 3.0"},{"title":"de:Kochbuch/ Türkische Linsensuppe","name":"Türkische Linsensuppe","ingredients":["1 große Kaffeetasse rote Linsen (ca. 250 gr.) – euer türkischer Gemüsehändler hat die auf jeden Fall (achtet darauf, dass die Linsen eine schöne Farbe haben und voll sind). Es gibt sie aber auch in vielen Drogeriemärkten und Supermärkten.","Zwiebel oder 2 mittelgroße Kartoffeln (mit Zwiebel ist die klassische Variante)","2 mittelgroße Möhren","2 Esslöffel Öl oder Butter","2 Esslöffel Tomatenmark","1 Esslöffel scharfe PaprikapasteDie Paprikapaste ist in der türkischen Küche nicht vertreten. Aber es gibt Paprikamark (genau so hergestellt wie Tomatenmark, mit eben Paprika. Je nach Haushalt oder Region variiert der Schärfegrad)","1 Teelöffel Salz (nachsalzen könnt ihr immer noch)","1 Zitrone","schwarzer Pfeffer","1/4 TL getrocknete Minze","weniger als 1/4 TL getrockneten Thymian","1/2 TL süssen Cayennepfeffer","Pul biber, je nach Schärfetoleranz"],"steps":["Zwiebel (oder die Kartoffeln) und Möhren schälen und in Stücke schneiden (nicht übertrieben klein).","In dem Topf einen Esslöffel Öl bzw. die Butter erhitzen, das geschnittene Gemüse hinzugeben und 2-3 Minuten anrösten. Hierbei immer wieder rühren, damit die Dinger nicht anbacken.","Ca. 1,5 l Wasser (bspw. im Wasserkocher) zum Kochen bringen.","Die Linsen, das kochende Wasser sowie Salz hinzugeben.","Das Ganze ordentlich aufkochen lassen, anschließend die Hitze auf ca. 1/3 runterregeln und mit geschlossenem Deckel leicht weiterköcheln lassen. Ab und zu kurz durchrühren.","Überprüfen ob die Linsen gar sind (nach ca. 20 min köcheln). In der ersten Stufe platzen sie auf und in der nächsten sind sie so weich, dass man sie ohne Widerstand zwischen zwei Fingern verreiben kann.","Den Inhalt der Pfanne in den Topf geben und alles mit dem Rührstab so lange pürieren, bis eine gleichmäßige Konsistenz erreicht wird (ca. 3-5 Minuten). Wer in der Küche besonders tüchtig ist, benutzt nicht den Pürierstab sondern ein feines Sieb, damit keine „Krümel“ in der Suppe bleiben. Als Alternative geht auch eine flotte Lotte (auch eine Art Sieb).","Zu guter Letzt, die Suppe noch mal ganz kurz aufkochen und dann weitere 5-10 Minuten bei reduzierter Hitze zur Ruhe kommen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_T%C3%BCrkische_Linsensuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tomatensuppe schnelle","name":"Tomatensuppe schnelle","ingredients":["1 mittelgroße Zwiebel","1 EL Olivenöl","500g passierte Tomaten","250 ml Gemüsebrühe","1 TL Zucker","1/2 TL Essig","1 TL getrocknetes Basilikum","Salz und Pfeffer nach Geschmack"],"steps":["Zwiebel würfeln und bei niedriger Temperatur in Öl glasig dünsten","Tomaten, Brühe, Essig und Zucker hinzufügen und 5 Minuten köcheln lassen","Basilikum hinzugeben und noch 1 Minute ziehen lassen","mit Salz und Pfeffer abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomatensuppe_schnelle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Utopenci","name":"Utopenci","ingredients":["6-8 Špekáčky, alternativ 4 Bockwürste, Wiener oder ähnliche Würste","1 Glas Gewürzgurken","2 Zwiebeln","(3 spitze rote Paprika)","Spritessig (5%)","Chili","Lorbeerblätter","Wacholderbeeren","Senfkörner","etwas Zucker","2 800g-Konservengläser"],"steps":["Würste und Gurke werden in mundgerechte Stüche geschnitten, die Zwiebeln zu Achteln geteilt.","Abwechselnd werden die Zutaten in Konservengläser gefüllt.","Wenn sie voll sind, nochmals mehrmals kräftig aufschlagen, um den Inhalt zu verdichten.","Die Gurkenlake wird mit Spritessig, Wacholder, Lorbeer, Zucker und wenig Chili zum Kochen gebracht.","Lorbeer und Wacholder auf die Gläser gleichmäßig verteilen und dann die heiße Lake bis zum Rand einfüllen.","Sofort verschließen, mit Geschirrhandtuch kräftig zudrehen und kopfrum abstellen und abkühlen lassen.","Nach etwa 2 Tagen sind die Zutaten durchgezogen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Utopenci","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tsatsiki","name":"Tsatsiki","ingredients":["500 g stichfester Joghurt","4–6 Knoblauchzehen","Salz","1 EL kaltgepresstes Olivenöl","1 EL Zitronensaft und Salz nach Geschmack","1 Gurke"],"steps":["Den Joghurt in ein mit einem sauberen Tuch oder Küchenpapier ausgelegtes Sieb geben und über einer Schüssel etwa vier Stunden entwässern","Den Knoblauch schälen und pressen oder sehr fein hacken, mit etwas grobem Salz vermischen und mit der Messerflanke zerdrücken","Gurke waschen, in eine Hälfte schneiden und den inneren Teil mit einem Teelöffel entfernen.","Die Gurke würfeln (reiben oder raffeln entspricht dem Originalrezept, führt jedoch dazu, dass die Gurke eine weiche, sämige Konsistenz annimmt).","Entwässerten Joghurt mit Knoblauch, Gurke, Olivenöl vermischen und mit Salz und Zitrone abschmecken, zudecken und – am besten über Nacht – kühl stellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tsatsiki","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Bifteki_mit_frittierten_Kartoffeln_und_Tsatsiki_%28IMG_20250217_132109%29.jpg/960px-Bifteki_mit_frittierten_Kartoffeln_und_Tsatsiki_%28IMG_20250217_132109%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Legner (User:simon04)","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Tomatenrisotto","name":"Tomatenrisotto","steps":["Zwiebel fein hacken und zusammen mit dem Knoblauch in einem Topf mit etwas Olivenöl bei mittlerer Hitze ca. 5 Minuten andünsten.","Reis zugeben und noch ein wenig (ca. 1 Minute) weiterdünsten.","Mit ca. 375ml Brühe sowie etwa der Hälfte der pürierten Tomaten aufgießen, die Basilikumblätter zugeben und unter gelegentlichem Rühren 10 Minuten köcheln lassen.","Das restliche Tomatenpüree und die restliche Brühe dazugießen, umrühren und weitere 10 Minuten köcheln lassen.","Mozzarella in ca. 1 cm große Würfel schneiden, Parmesan reiben. Risotto vom Herd nehmen und die zwei Käsesorten unterheben. Mit Salz und Pfeffer abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomatenrisotto","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tomatensuppe aus frischen Tomaten","name":"Tomatensuppe aus frischen Tomaten","ingredients":["1-1,5 kg Tomaten","1/8 l Kochsahne (15 %)","1 kräftiger Stich Butter, Butterschmalz oder Ghee","1 Glas trockener Sherry","100 g Reblochon oder ein anderer zum Kochen geeigneter Käse","1 große Knoblauchzehe","Pfeffer, Chili (Piment d'Espelette), Salz","frischer Basilikum und ggf. andere mediterrane Kräuter"],"steps":["Tomaten waschen, vierteln und zusammen mit dem Knoblauch und dem Sherry im Schnellkochtopf 10 Minuten dämpfen.","Dann durch das Sieb in die Schüssel passieren.","Fett im Topf leicht anbräunen und mit den durchpassierten Tomaten ablöschen.","Kochsahne mit dem Quirl unterziehen, unter Rühren kurz aufkochen lassen, Gewürze nach Belieben hinzugeben.","Zuletzt wird der kleingeschnittene Käse in die Suppe gegeben.","Kleingehackte Kräuter und Basilikum unterziehen.","In Schüsseln füllen und garniert mit einem Blatt Basilikum servieren Tomatensuppe aus frischen Tomaten Tomatensuppe aus frischen Tomaten"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tomatensuppe_aus_frischen_Tomaten","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Tortilla Española","name":"Tortilla Española","ingredients":["Kartoffeln 500g (für eine Person 2 große)","Eier 6 Stück (für eine Person 2 Stück)","Olivenöl nicht zu knapp","Zwiebelwürfel (roh oder leicht angedünstet)","Salz und Gewürze nach Geschmack","Con Chorizo (spanische Salami)","Con Jamón (geräucherter oder gekochter Schinken)","Con Pimientos (Paprika)","Con Espinacas (Spinat)","Con Queso z.B. de Cabra (Ziegenkäse) de Manchego (Schafskäse) ...","Con Setas (Pilze)","Con Ajillo (Knoblauch)","Con Aspargos (Spargel)","Con Olivas (Oliven)","Con Chiles (Chili)","Con Anchovis","Con Tomate","Con ..."],"steps":["Kartoffeln schälen und ggf. Vierteln.","Mit einer etwas breiteren Gemüsehobel oder mit einem Messer in Scheiben schneiden.",":Das Rezept ist rustikal. Daher muss es nicht perfekt sein.","Eier verquirlen und würzen.","Zwiebeln würfeln","ggf. Salami oder Schinkenwürfel in Olivenöl auslassen und die Zwiebel darin leicht gold anschwitzen lassen.",":Von der Herdplatte nehmen und etwas abkühlen lassen lassen.","Kartoffeln und Eier vermischen.","Zwiebeln und optionale Zutaten hinzugeben","Olivenöl in eine heiße Pfanne geben","Wenn das Öl heiß ist, das Kartoffelomlette in die Pfanne geben.",":Die Unterseite soll leicht anstocken. So lässt sich das Omlette besser wenden.","Temperatur nach ein paar Sekunden herunterregeln und das Omelette bei schwacher Hitze stocken lassen.",":Bei zu großer Hitze wird das Omlette schwarz, bevor die Kartoffeln gar sind.","Wenn die Masse durchgestockt ist, das Omlette wenden. Mit der Gabel prüfen ob die Kartoffeln durch sind.","Die Hitze nochmal nach oben regeln damit das Omlette ein wenig Farbe bekommt und Röstaromen entwickelt.","Das Omlette ein letztes Mal wenden, damit auch die andere Seite etwas Farbe bekommt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Tortilla_Espa%C3%B1ola","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vollkornnudelteig","name":"Vollkornnudelteig","ingredients":["200g Vollkornweizen-, Buchweizen-, oder Dinkelmehl","2 Eier","1TL Olivenöl"],"steps":["Das Vollkormehl mit den Eiern in eine Schüssel geben","Mit dem Öl und dem Salz vermischen","Zu einem geschmeidigen Teig verkneten","Den Teig unter einer Klarsichtfolie fur eine halbe Stunde ruhen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vollkornnudelteig","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vegetarische Kekse","name":"Vegetarische Kekse","ingredients":["150g Mehl","50g Stärke","100g Zucker","100g Margarine","1 TL Backpulver","3 EL Sojamehl","100 ml Sojamilch"],"steps":["Alle Zutaten vermischen und nach Bedarf noch etwas Mehl oder Sojamilch hinzugeben, so dass ein fester geschmeidiger Teig entsteht","Den Teig auf einem Backbleck ausrollen und Keksformen ausstechen","Bei 190° 10-15 Minuten backen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vegetarische_Kekse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vollkorn-Gemüselasagne","name":"Vollkorn-Gemüselasagne","ingredients":["1 große Zwiebel","1 große Möhre","1 mittelgroßer Zucchino oder 1 große Aubergine","10-15 Champignons","2 Lorbeerblätter","Olivenöl","3 EL Tomatenmark","1 Glas geschälte italienische Tomaten (oder frische)","Oregano","Basilikum","ca. 200g Butter","2 EL Vollkornmehl","1/2 Tasse Gemüsebrühe","1/2 Tasse Sahne","Salz, Pfeffer","geriebene Muskatnuss","Knoblauch","frisches Basilikum","250g Vollkorn-Lasagne-Nudeln (ohne Vorkochen)","150g Pecorino","150g Emmentaler"],"steps":["Los geht's mit Zwiebeln und Möhren.","Zu gleichen Volumenanteilen, also z.B.","eine große Zwiebel und eine große Möhre (oder entsprechend je zwei mittelgroße).","Alles sehr klein schneiden.","Als Gemüse kommt dann dazu was man mag und hat.","Hier sehen wir eine Varianten mit Zucchini (eine mittelgroße) und braunen Champignons (so ca.","10-15 Stück), anstelle (oder zusätzlich) der Zucchini nehme ich auch gerne (eine große) Aubergine.","Auch das alles sehr klein schneiden, die Pilze kann man auch fein hacken, dann mögen die Kinder sie lieber (quietschen sonst so beim Draufbeißen - welches Kind mag schon Pilze?).","In reichlich gutem Olivenöl die Zwiebeln und Möhren zusammen mit 2 Lorbeerblättern anbraten.","Durch die Möhren bekommt die Soße später eine feine Süße, die die Säure der Tomaten kompensiert.","Außerdem brennen die Zwiebeln so nicht so leicht an.","Braten bis die Zwiebeln mindestens glasig, besser leicht gebräunt sind und auch die Möhren etwas bräunlich werden.","Erst wenn die Zwiebeln und Möhren gut angebraten sind kommt das restliche Gemüse dazu.","Auch das kurz braten.","Anschließend ca.","3 EL Tomatenmark kurz mitbraten bis es leicht braun wird, danach ein Glas gehäutete italienische Tomaten mit dem Saft dazu.","Man kann natürlich auch frische Tomaten nehmen und die vorher abhäuten.","Die Tomaten aus dem Glas machen aber weniger Arbeit und schmecken auf alle Fälle besser als fast alles, was man so über's Jahr unter dem Namen Tomaten hierzulande bekommt.","Wer das Rezept in Bulgarien kocht, nimmt natürlich frische bulgarische Tomaten (die bekanntermaßen die besten der Welt sind).","Jetzt noch Oregano dazu und ca."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vollkorn-Gem%C3%BCselasagne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vollkornkuchen","name":"Vollkornkuchen","ingredients":["400g Mehl","400g Zucker","eine Packung Backpulver","ein Teelöffel Vanillezucker","beliebig viel Müsli","350ml Wasser","ein Ei","zwei Esslöffel Kakaopulver"],"steps":["den Ofen auf 200 Grad vorheizen","Mehl, Zucker und Wasser vermischen. Das Ei dazu tun. Das Backpulver und den Vanillezucker dazu geben. Alles gut vermischen und ggf. noch etwas Mehl bzw. Wasser dazu tun. Nun das Müsli dazu tun. Alles gut miteinander vermengen.","Nun den Teig in eine eingefettete Springform füllen, mit Kakaopulver bestreuen und in den vorgeheizten Ofen stellen. Der Kuchen müsste nun ca. 45-60 Minuten im Ofen backen.","Nach ca. 45-60 Minuten aus dem Ofen nehmen, auf eine hitzebeständige Unterlage stellen und gut abkühlen lassen. Am besten mit kalter Sahne servieren!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vollkornkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vegetarisches Zigeunerschnitzel","name":"Vegetarisches Zigeunerschnitzel","steps":["Champignons, Paprika und Zwiebeln in Stücke schneiden und in einer Pfanne anbraten.","Mit Salz, Pfeffer und Jalapenos würzen.","Mehlschwitze (oder braune Soße) vorbereiten.","Sud aus der Pfanne in die Soße geben.","Soße mit Sojasauce, Senf, Ketchup, Jalapenos und etwas Knoblauch abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vegetarisches_Zigeunerschnitzel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Veganes Tsatsiki","name":"Veganes Tsatsiki","ingredients":["Seidentofu","Gurken","Knoblauch","Olivenöl","Essig","Zitronensaft","Salz","Pfeffer","optional:","Dill, Bohnenkraut"],"steps":["Gurke in Streifen schneiden und mit einer gehackten Knoblauchzehe in Essig einlegen und mindestens 3 Stunden durchziehen lassen.","Seidentofu mit Essig, Olivenöl und Zitronensaft abschmecken bis sich ein leicht säuerlicher Joghurt Geschmack ergibt.","Gurkenstreifen, Gewürze, Pfeffer und Salz untermischen und mit firsch gepresstem Knoblauch abschmecken.","Nochmals mindestens 2 Stunden durchziehen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Veganes_Tsatsiki","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vegetarisches Schnitzel Hawaii","name":"Vegetarisches Schnitzel Hawaii","ingredients":["Ananas (ungezuckert)","Pural Vegi-Cheese mit veganen Schinkenstücken","Viana Pizzarella oder Tofutti Creamy Smooth"],"steps":["Das Schnitzel mit zwei Streifen Vegi-Cheese belegen.","Darauf eine Scheibe Ananas und einige Scheiben Viana Pizzarella oder eine Scheibe Tofutti Creamy Smooth geben.","Überbacken bis der Käse gut angeschmolzen ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vegetarisches_Schnitzel_Hawaii","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Veldeser Kremschnitte","name":"Veldeser Kremschnitte","ingredients":["Plundertteigalternativ: Blätterteig, ausreichend für Boden und Deckel","½l Milch","2 Eier","½pkg Puddingpulver (Vanille; passend für die halbe Milchmenge)","1 Vanilleschote","7,5dag Zucker","3,5dag Mehl","1pkg TortengeleeAlternative Handelsnamen: Tortenguss, Geleeguss; vgl. w:de:tortengelee","½l Rahm","2EL Staubzucker","2pkg Sahnesteif (passend für die Rahmmenge)"],"steps":["Da der Pudding noch warm sein sollte, wenn er mit dem Eischnee untergehoben und auf dem Plunderboden ausgebreitet, wird sollte man vor Zubereitung des Puddings den Boden gebacken und in die Springform eingepasst sowie die Eiklar nebst 2,5dag des Zuckers zum Schlagen vorbereitet haben.","Für die Puddingkrem vermische man Milch, Puddingpulver, die Dotter, die Vanilleschote (längs aufgeschnitten), Mehl, Tortengelee und 5dag des Zuckers, und bringe dies zum Kochen.","Danach entferne man die Vanilleschote.","Sodann schlage man die Klar zu Schnee und rühre in diesen 2,5dag des Zuckers.","Den Schnee hebe man mit der, noch heißen, Puddingmasse unter und breite diese Mischung umgehend in der Springform auf dem Plunderboden aus.","Vor dem Auftragen der Schlagdecke sollte die Masse Zeit zum Abkühlen und fest werden bekommen.","Für die Schlagrahmdecke schlage man den Rahm mit dem Sahnesteif auf und rühre in den entstandenen Schlagrahm den Staubzucker ein.","Dann breite man den Schlagrahm in der Form auf der Puddingmasse aus und kröne die Schnitte mit dem Plunderdeckel.","Es ist eine kühle Lagerung geboten; vor dem servieren kann man den Deckel mit Staubzucker bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Veldeser_Kremschnitte","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vogel-Sternmieren-Salat","name":"Vogel-Sternmieren-Salat","ingredients":["Vogel-Sternmiere, 1 kräftige Hand voll","1/2 Scheibe Brot","20g Mandelstifte oder Blättchen","Parmesanflocken","Senf (mittelscharf)","Ahornsirup","Essig","Olivenöl","Salz","Pfeffer","(evtl. Curry-Pulver)","(evtl. Sojasauce, pikant)"],"steps":["Mandeln anrösten","Brot in kleine Würfel schneiden, mit etwas Öl und einer Prise Curry knusprige Croutons braten.","Dressing aus einem kräftigen Teelöffel Senf, etwa der gleichen Menge Ahornsirup, und gleichen Teilen Essig, Öl, (Sojasauce), sowie Salz und Pfeffer anrühren.","Vogel-Sternmiere zum Dressing geben und vermengen","Anrichten und mit Croutons, Mandelsplittern und Parmesan überstreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vogel-Sternmieren-Salat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Versunkener Kirschkuchen","name":"Versunkener Kirschkuchen","ingredients":["300g Kirschen","5 Eigelbe","180g Zucker","80g Butter oder Margarine","180g Mehl","1/2 Päckchen Backpulver","5 Eiweiße","1/2 Tasse Puderzucker"],"steps":["Die Kirschen waschen, abtropfen lassen und entsteinen.","Eine runde Backform mit einem Durchmesser von 28cm einfetten und bemehlen.","Backofen auf 180°C vorheizen.","Mehl zusammen mit dem Backpulver mischen und sieben.","Die Eigelbe zusammen mit 90g Zucker und der Butter/Margarine schaumig rühren.","Dann die Backpulver-/Mehl-Mischung nach und nach unter die Butter-Eigelbmasse heben.","Restlichen Zucker mit den Eiweißen steifschlagen und unter den Teig heben.","Teig in die Form füllen.","Kirschen auf dem Teig verteilen und mit dem Stiel eines Kochlöffels leicht eindrücken.","50-60 Minuten backen, dabei sinken die Kirschen in den Kuchen ein.","Den Kuchen nach dem Backen aus der Form nehmen, abkühlen lassen und mit Puderzucker bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Versunkener_Kirschkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Veganer Schokoladenkuchen","name":"Veganer Schokoladenkuchen","steps":["Teil 1 zehn Minuten cremig rühren, Milch erst nach und nach zugeben.","Teil 2 trocken mischen und locker sieben.","Backofen auf 200°C vorheizen.","Teil 1 und unter Rühren auch Teil 3 zu Teil 2 geben, Kurz glatt rühren.","Alles auf ein mit Backpapier belegtes, großes Blech streichen.","35 Minuten backen, Ofen aber schon nach 20 Minuten ausschalten.","Nach dem Backen Kuchen mit 200g Zartbitter-Kuvertüre bestreichen.","Noch weiche Kuvertüre mit Kokosraspel überstreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Veganer_Schokoladenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Veganer Ölkuchen","name":"Veganer Ölkuchen","steps":["Alle zutaten zu einem Teig verrühren (die flüssigen zuletzt, damit das Backpulver nicht ausraucht und sich keine Klumpen bilden).","Den Teig in eine Silikonform oder eine eingefettete Backform füllen; etwa 2-3 cmWenn der Teig dicker aufgetragen wird sollte der Kuchen nach 30' auf 160° zurückgeschalten werden und weiterbacken, bis er fest ist.","Den Kuchen bei 180° ca. 30 Minuten backen (testen, ob Teig hängen bleibt, wenn man hineinsticht).","Auskühlen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Veganer_%C3%96lkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weißkohlsalat","name":"Weißkohlsalat","steps":["Weißkohl putzen, vierteln, waschen und abtropfen lassen. Strunk rausschneiden.","Kohlviertel fein hobeln und in eine Schüssel geben.","Wer will, kann den gehobelten Weißkohl auch ein paar Minuten blanchieren. Das macht ihn bekömmlicher.","Für die Marinade Joghurt mit Öl und Zitronensaft in einer Schüssel verrühren.","Mit Salz, Zucker, Kümmel und Pfeffer abschmecken. Die Marinade über den Kohl gießen. Mischen.","Zugedeckt mindestens 40 Minuten marinieren.","Wenn nötig, vor dem Servieren nachwürzen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wei%C3%9Fkohlsalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weißkohl Chinastyle","name":"Weißkohl Chinastyle","ingredients":["Möhren","Weißkohl","Zwiebeln","ggf. Knoblauch","evtl. Wirsing probieren","Gewürze."],"steps":["Möhren in kleine Stücke oder Scheiben raspeln oder schneiden.","Im Wok bei ausreichender Hitze anbraten.","(Zum Braten keine Geschmacksöle wie Sesam verwenden, Gewürze erst später hinzugeben!) Zwiebeln kleinschneiden, ebenfalls dazu.","Dann Kohl in mittelgroßen Fetzen (kann man direkt per Hand vom Kopf machen) dazu, braten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wei%C3%9Fkohl_Chinastyle","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Waterzooi","name":"Waterzooi","ingredients":["2 kg ganzer Fisch (verschiedene Sorten original: Merlan, Seeteufel, Rotbarsch, Scholle, Steinbutt)","300 gr Stangensellerie","100 gr Frühlingszwiebeln (Schalotten)","1 weiße Zwiebel","0,5 l Weißwein, trocken","30 gr Butter","1 Lorbeerblatt","1/2 Bund Petersilie","3 Zweige Thymian","Salz","Pfeffer","1 Msr.sp. Safran"],"steps":["Filetieren Sie die Fische (oder lassen Sie das von Ihrem Fischhändler machen) und behalten Sie die Fischreste.","Die Filets sollten ca.","Die Zwiebel schälen und in dünne Scheiben schneiden.","Die Frühlingszwiebeln in Scheiben schneiden.","Beides gemeinsam mit den Fischresten in Butter glasig schmoren.","Mit Weißwein ablöschen, Lorbeer und Thymian dazugeben und mit Wasser auffüllen bis alles bedeckt ist.","Das Ganze 20 Minuten leicht köcheln lassen.","Seihen Sie den Sud durch ein Sieb in einen anderen Topf ab.","Die Suppe auf ca.","1/2 Liter einkochen.","Putzen Sie den Stangensellerie und schneiden Sie ihn dann in etwa 1 1/2 cm dicke Scheiben.","Mit Salz und Pfeffer und etwa 5 Minuten in Butter anschmoren.","Schneiden Sie die Fischfilets in ca.","3 x 3 cm große Stücke.","Dann geben Sie den Sellerie, den Großteil der Petersilie und die Fischfilets in die heiße, eingekochte Fischbrühe, geben Sie den Rest vom Weißwein (ca.","0,2 l) dazu und lassen alles 4 Minuten auf kleinster Flamme ziehen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Waterzooi","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Vorlage:Rezept","name":"Vorlage:Rezept","ingredients":["Zutat 1","Zutat 2"],"steps":["Schritt 1","Schritt 2"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Vorlage%3ARezept","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weichweizengrießbratling","name":"Weichweizengrießbratling","ingredients":["Weichweizengrieß","Haferflocken","Zwiebeln","optional:","gehackter Paprika","Mais","Champignons","Poree","Sojasauce","Maisstärke","Panierung: Paniermehl, Salz, Pfeffer"],"steps":["Weichweizengrieß mit Haferflocken etwa im Verhältnis 4 : 1 mischen.","Mit Wasser anrühren, bis sich eine zähe Masse ergibt. Man kann auch Gewürze in die Masse geben, aber der Hauptteil sollte in die Panierung gehen.","Ziebel mit etwas Öl anbraten und unterrühren.","Paniermehl mit Salz, Pfeffer und Gewürzen nach Wahl in einem Teller mischen, einen Teil der Panierung zum Aufstreuen getrennt aufbewahren.","Die zähe Masse auf das Paniermehl in flachen Bratlingen auftragen.","Das restliche Paniermehl überstreuen, damit die Bratlinge rundum paniert sind."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Weichweizengrie%C3%9Fbratling","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weckfüllsel","name":"Weckfüllsel","ingredients":["10 Scheiben Brötchen, Weißbrot oder Toastbrot","3 Eier","etwas Lauch (kleingeschnitten)","Salz und Gewürze nach Belieben","100 g Butter oder Margarine für die Pfanne"],"steps":["Brot würfeln und mit dem Lauch vermischen.","Nach Belieben mit Salz und Gewürzen würzen.","Inzwischen Fett in der Pfanne erhitzen. Brotgemisch darin leicht anrösten.","Anschließend die drei Eier verquirlen und darüber geben; alles verrühren und kurz knusprig anbraten."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Weckf%C3%BCllsel","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weincreme","name":"Weincreme","steps":["Den Rotwein in einem Topf erhitzen, die Kirschen abgießen und den aufgefangenen Saft mit Zucker und Vanillepuddingpulver anrühren.","Nachdem der Rotwein aufgekocht ist, Saft-Pudding-Mischung zum Wein in den Topf geben und kurz weiter kochen lassen.","Kirschen zum angerührten Wein geben und die gesamte Masse (in einer großen Schüssel oder in Portionsschalen) erkalten lassen.","Mit geschlagener Sahne servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Weincreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Waffeln","name":"Waffeln","ingredients":["500 Gramm Mehl","1 Päckchen Backpulver","150 Gramm Butter","6 Eier","100 Gramm Zucker","1/2 Liter Milch","1 Päckchen Vanillezucker","1 Prise Salz"],"steps":["Man mischt Mehl und Backpulver und lässt die Butter schmelzen.","Die Eier werden schaumig gerührt, der Zucker hineingerührt, Milch, Salz und Vanillezucker ebenfalls unterrühren und jetzt die wieder abgekühlte Butter dazugeben und gut vermischen.","Zum Schluss das Mehlgemisch gründlich unterrühren.","2 - 3 Minuten lang im heißen Waffeleisen backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Waffeln","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bd/DR_WZ_2_Waffeln_scan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"scaned made by NobbiP","licence":"CC BY-SA 3.0"},{"title":"de:Kochbuch/ Westfälische Götterspeise","name":"Westfälische Götterspeise","steps":["Die Äpfel schälen, vierteln, Kerngehäuse entfernen. Äpfel dann in dünne Scheiben schneiden und in sehr wenig Wasser garen, dann in einem Sieb abtropfen lassen.","Die Sahne mit dem Puderzucker fest schlagen. Den geriebenen Pumpernickel, die Nüsse und die Makronenbrösel unterheben.","Die Masse in einer Glasschüssel anrichten und mit Kirschen garnieren.","Die westfälische Götterspeise vor dem Servieren für mindestens 1 Stunde in den Kühlschrank stellen und ganz kalt werden lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Westf%C3%A4lische_G%C3%B6tterspeise","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weizentortillas","name":"Weizentortillas","ingredients":["500 g Weizenmehl","100 g Butter","4 Eier","400 ml Wasser","400 ml Milch","1 gestr. EL Salz","1 Prise Zucker"],"steps":["Mehl zusammen mit Wasser und Milch mit dem Schneebesen glattrühren","Eier einzeln, nacheinander zugeben und einrühren","Butter zerlassen und untermischen","Salz und Zucker zugeben","Teig in gewünschter Stärke in der beschichteten Pfanne ausbacken","Den Teig nach dem Eingießen solange backen lassen, bis er sich durch ein leichtes Rütteln vom Pfannenboden löst, erst dann wenden!","Die Tortillas warm stapeln, wenn sie weich bleiben sollen, zum Beispiel zum Rollen eines Burrito oder einer Quesada"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Weizentortillas","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Weiße Bohnen","name":"Weiße Bohnen","steps":["Bohnen in einen Topf füllen.","Mit Wasser bedecken.","Zwiebel achteln, hinzufügen.","Knoblauchzehen vierteln, hinzufügen.","Bouquet Garni und Pfeffer hinzufügen.","Alles aufkochen lassen.","Mit Deckel ca.&nbsp;3 Stunden köcheln lassen, dabei kochendes Wasser immer wieder hinzufügen, dass alles mit Wasser bedeckt ist.","Zur Hälfte der Kochzeit Salz hinzufügen, abschmecken.","Erfasst von: 85.180.168.254, am 20.01.2009 Weiße Bohnen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wei%C3%9Fe_Bohnen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Weisse-bohnen-suppchen_mit_brot_croutons.jpg/960px-Weisse-bohnen-suppchen_mit_brot_croutons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joselu Blanco from Bilbao","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Weinchaudeau (Weinschaum)","name":"Weinchaudeau (Weinschaum)","ingredients":["Wein (Weißwein, Rosé oder Rotwein, auch Sekt oder Champagner)","Eigelb (Eidotter)","Kristallzucker oder Staubzucker"],"steps":["Man nimmt pro Viertelliter Wein 2–4 Eidotter und einen leicht gehäuften Esslöffel Zucker je Dotter.","Dieses Gemisch bereitet man in einer metallenen Stielkasserolle.","Am Herd wird in einem größeren Topf Wasser erhitzt.","Die Flüssigkeit wird dann über Dampf oder im Wasserbad zu einem stabilen Schaum geschlagen, aber nicht gekocht.","Perfekt zubereitet besteht die ganze Masse aus Schaum."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Weinchaudeau_(Weinschaum)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wachteleier im Schlafrock","name":"Wachteleier im Schlafrock","ingredients":["12 Wachteleier","300 g Hühnerhackfleisch","1 TL geriebener Ingwer","1 EL Schnittlauch","1 EL Dijon-Senf","Mehl","Paniermehl","1 Ei","Öl zum Frittieren"],"steps":["Wachteleier 5 Minuten kochen","Abschrecken und abkühlen lassen","Hühnerhack, Ingwer, Schnittlauch und Senf mischen","Die Eier schälen und leicht in Mehl wenden","Fleischmischung in zwölf Portionen teilen und mit feuchten Händen die Eier damit ummanteln","Mit verschlagenem Ei einpinseln und in Paniermehl rollen","In einem tiefen Topf in Öl frittieren und abtropfen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wachteleier_im_Schlafrock","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Wachteleier_im_Schlafrock.jpg/960px-Wachteleier_im_Schlafrock.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zimtsterne","name":"Zimtsterne","ingredients":["4 Eiweiß","300g Puderzucker","1TL Zimt","350g gemahlene Mandeln oder Haselnüsse","etwas abgeriebene Zitronenschale","1TL Rum"],"steps":["Eiweiß zu Eischnee schlagen","Puderzucker sieben","Eischnee mit Puderzucker vermischen","Ein knappes Drittel der entstandenen Masse beiseite stellen für den Guss","Etappenweise der Restmasse den Zimt und die Mandeln, bzw. Haselnüsse und Zitronenschale unterheben und zu einem Teig kneten","Teig dick ausrollen, Sternformen herausschneiden und auf das gefettete Backblech legen","Übriges steifes Eiweiß mit Rum vermischen, bis eine Glasurmasse entsteht","Zimtsterne mit Glasurmasse bestreichen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zimtsterne","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Zimtsterne_-_Flickr_-_Stiller_Beobachter.jpg/960px-Zimtsterne_-_Flickr_-_Stiller_Beobachter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stiller Beobachter from Ansbach, Germany","licence":"CC BY 2.0"},{"title":"de:Kochbuch/ Zitronencreme","name":"Zitronencreme","ingredients":["4 Eier","90 g Zucker","4 Blatt Gelatine","1 Zitrone (unbehandelte Schale)"],"steps":["zuerst die 4 Eier trennen, die Eigelbe in eine Rührschüssel geben","Zucker hinzugeben und solange rühren, bis die Masse gleichmäßig hellgelb ist und sich Luftblasen bilden","die 4 Blatt Gelatine in kaltem Wasser ca. 10 Minuten einweichen","inzwischen die Zitrone kräftig waschen und mittels einer Reibe die oberste Schalenschicht (nur das Gelbe) abreiben","die Zitrone auspressen, den Zitronensaft in einem Topf auf ca. 40°C erwärmen. Die Gelatine ausdrücken und in der Flüssigkeit auflösen","jetzt das Eiweiß zu einem festen Eischnee schlagen","den Zitronensaft und die Zitronenschale in die Eigelb-Zucker-Masse einrühren","dann den Eischnee darübergeben und vorsichtig unterheben, nicht zu schnell rühren","wenn keine weißen Eischneestellen mehr sichtbar sind, in Portionsgefäße geben und im Kühlschrank kaltstellen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zitronencreme","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Xaucuti","name":"Xaucuti","ingredients":["700 g Huhn, Lamm oder anderes Fleisch in groben Würfeln","6 EL Öl","1 Zwiebel, groß","1 Chili, getrocknet ganz","1/2 Tasse Kokosraspel, frisch","400 ml Kokosnussmilch mit","200 ml Wasser verdünnt","300 g Kartoffeln, klein gewürfelt","1/2 Peperoni, klein gewürfelt","9 TL Xaucuti Masala Gewürzmischung"],"steps":["Öl in einer hohen Pfanne erhitzen und Zwiebeln leicht braun anbraten, ca. 5 Minuten Chili dazugeben und eine Minute mitbraten.","Xaucuti und Kokosraspeln dazufügen und eine weitere Minute braten. Ständig rühren damit nichts anbrennt.","Fleisch dazugeben und ca. 7 Minuten anbraten.","Kartoffeln hinzufügen und 3 Minuten mitbraten.","Verdünnte Kokosnussmilch dazugiessen und ca. 12 Minuten oder bis das Fleisch durch ist kochen.","Zum Schluss Peperoni 3 Minuten mitkochen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Xaucuti","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Yogitee","name":"Yogitee","ingredients":["2-3 Teelöffel Assamtee oder vergleichbaren","eine Scheibe getrockneter Ingwer","1 getrocknete Nelkenblüte","1 Teelöffel Pfefferkörner","ein knapper Teelöffel Koriander","Honig","Milch"],"steps":["Die Scheibe Ingwer in Stifte schneiden sowie die Pfefferkörner und Nelke in einem Mörser kleinstoßen (alternativ mit der Breitseite eines Messers zerdrücken).","Die Gewürze und den Tee in einem Beutel oder lose in eine Teekanne geben und","mit einem halben Liter kochendem Wasser aufbrühen.","Je nach Geschmack 2-6 Minuten ziehen lassen.","Mit Milch und Honig genießen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Yogitee","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zitroneneis","name":"Zitroneneis","ingredients":["2 unbehandelte Zitronen (nicht gespritzt, z.B.: aus dem Bioladen)","2 Eigelb","75 g Zucker, evtl. auch etwas Vanillezucker und eine Messerspitze Salz","1 Becher Schlagsahne / Rahm (250g)"],"steps":["Zur Vorbereitung muss man das Wachs der Zitronenschale in warmen Wasser abwaschen, dann die Schale der ersten Zitrone abreiben, sowie die Schale der zweiten hauchdünn abschälen und in Streifen schneiden.","Anschließend verrührt man über dem kochenden Wasserbad Zucker und Eigelb. Zur besonderen Verfeinerung kann man auch noch Vanillezucker und eine Messerspitze Salz dazugeben. Nach fünf Minuten sollte die Masse cremig und die Salmonellengefahr beseitigt sein. Dann kann man die abgeriebene Zitronenschale sowie den Zitronensaft unterrühren.","Um das Eis besonders cremig zu machen sollte man es nun abkühlen lassen und dabei ab und zu umrühren.","Jetzt gibt man die geschlagene Sahne unter.","Die Creme muss nun für drei Stunden in den Tiefkühlschrank. Um es cremig zu erhalten sollte man es ab und zu kurz herausnehmen und umrühren. Wer mehr Eis macht, braucht natürlich länger als drei Stunden oder er muss das Eis in mehrere kleine Behälter verteilen.","Zuletzt wird das Eis mit den Zitronenschalen verziert."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zitroneneis","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zanderfilet auf Sauerkraut","name":"Zanderfilet auf Sauerkraut","steps":["Zwiebel fein schneiden und in Butter dünsten.","Sauerkraut zweimal in frischem Wasser waschen, abtropfen und zu den Zwiebeln geben.","Gewürze in Mulltüchlein oder Tee-Ei füllen und mit Apfelsaft und Wein zum Kraut geben.","Zugedeckt ca 1,5 Std. auf kleinem Feuer weich kochen.","Äpfel waschen und auf Bircherraffel ins Kraut reiben.","Rahm dazu gießen, kurz mitkochen.","Gewürze entfernen.","Mit Salz und Pfeffer abschmecken.","Zander mit Salz und Pfeffer würzen und in einer Bratpfanne bei mittlerer Hitze 2-3 Min. in wenig Öl und Butter braten.","Dekorationsapfel in 1-2 mm dünne Scheiben schneiden und auf die Teller verteilen, darauf Kraut und zuoberst Fisch."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zanderfilet_auf_Sauerkraut","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Westfälisches Blindhuhn","name":"Westfälisches Blindhuhn","steps":["Die weißen Bohnen am Vorabend waschen und über Nacht in dem kalten Wasser einweichen. Am nächsten Tag die Bohnen in ihrem Einweichwasser gut neunzig Minuten kochen.","Nach einer Kochzeit von 30 Minuten als erstes den Speck im Stück zugeben und bis zum Schluss mitkochen lassen.","In der Zwischenzeit die Mohrrüben putzen, waschen und in Scheiben schneiden, die grünen Bohnen putzen und brechen, die Kartoffeln schälen und waschen, anschließend in Würfel schneiden. Beiseite stellen.","Anschließend die Äpfel und Birnen vierteln, schälen und die Kerngehäuse entfernen.","Zum Schluss noch gehackte Petersilie - oder nach Geschmack auch Bohnenkrautblättchen darüberstreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Westf%C3%A4lisches_Blindhuhn","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Westf%C3%A4lisches_Blindhuhn%2C_Zubereitung-6640.jpg/960px-Westf%C3%A4lisches_Blindhuhn%2C_Zubereitung-6640.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimond Spekking","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zitronenkuchen","name":"Zitronenkuchen","ingredients":["250g geschmolzene Butter","250g Zucker","6 Eier","250g Mehl","1 TL Backpulver","eine Prise Salz","4 große Orangen","2 Zitronen"],"steps":["Alle Zutaten vermengen (nicht die Zitrusfrüchte) und bei ca. 200°C 30 Minuten backen.","Nachdem der Kuchen fertig ist, sticht man mit einem Zahnstocher oder Spieß viele Löcher in die Oberseite des Kuchens.","Die Orangen und Zitronen auspressen und den Saft langsam in die Löcher gießen.","Der Kuchen sollte nun über Nacht durchziehen (nicht im Kühlschrank)."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zitronenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Würstchen im Schlafrock","name":"Würstchen im Schlafrock","ingredients":["4 Würstchen je ca. 50 g","3 Scheiben Käse (150-200 g z. B.: Maasdammer)","1/2 Paket Blätterteig (275 g frisch)","1 Bogen Backpapier"],"steps":["Backrost mit Backpapier belegen.","Backofen auf 100&nbsp;&deg;C (Umluft wenn vorhanden) vorheizen.","Während der Aufheizzeit: Blätterteigrolle halbieren und dann auseinander rollen.","Eventuell den Teig etwas dehnen (mit der Teigrolle, meist geht es auch schneller von Hand).","Nach folgendem Muster mit halben Käsescheiben belegen und Teig schneiden: Image:Wuerstchen_im_Schlafrock-2.jpg Image:Wuerstchen_im_Schlafrock-3.jpg Würstchen der Länge nach einritzen (Wichtig: Sonst platzen sie während des Backens und das ist nicht gut für den Blätterteig!).","Den restlichen Käse in passende Streifen schneiden und auf den Blätterteig legen.","Dann Würstchen, Käse und Blätterteig aufrollen.","Auf das Rost (mit Backpapier) legen.","Image:Wuerstchen_im_Schlafrock-4.jpg Image:Wuerstchen_im_Schlafrock-5.jpg Jetzt hat der Backofen circa 100&nbsp;&deg;C.","Das Rost in den Backofen geben und 180&nbsp;&deg;C (Umluft, ohne Umluft: 200&nbsp;&deg;C) als neue Ziel-Temperatur einstellen.",":Als Fingerfood: Portionen halbieren!"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_W%C3%BCrstchen_im_Schlafrock","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zimtschnecken","name":"Zimtschnecken","steps":["Die Butter in einem Kochtopf schmelzen. Die Milch hinzufügen und bis 37°C (lauwarm) aufwärmen.","Die Hefe in einer 3-4 l großen Schüssel verkrümeln. Die Teigflüssigkeit übergießen und rühren, bis die Hefe sich aufgelöst hat. Zucker, Salz und Kardamom dazu geben.","Das Mehl dazu geben. (½ dl zum Auskneten sparen).","Den Teig gut durchkneten (bis er geschmeidig wird).","Den Teig zugedeckt an einem warmen Ort etwa 30 Minuten gehen lassen.","Den Teig geschmeidig durchkneten, auf 4 Teile aufteilen und einzeln ausrollen.","Die Butter oder Margarine darauf verstreichen, mit Zucker und Zimt bestreuen.","Platten aufrollen und in ca. 10 Scheiben (je Platte) schneiden.","Auf das mit Backpapier belegte Blech legen (bei meinem Ofen – 2 Bleche)","Mit Ei bestreichen und mit Hagelzucker bestreuen.","zugedeckt etwa 30 Minuten gehen lassen.","Den Ofen auf 200°C vorheizen.","Im heißen Ofen (Mitte) ca. 8 Minuten backen.","Das Blech herausnehmen, die Schnecken mit einem Tuch überdecken und abkühlen lassen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zimtschnecken","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/CINNAMOOD-Store_in_Dresden%3B_Zimtschnecken%3B_Er%C3%B6ffnung_2024%3B.jpg/960px-CINNAMOOD-Store_in_Dresden%3B_Zimtschnecken%3B_Er%C3%B6ffnung_2024%3B.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lupus in Saxonia","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zimtschnecken (DK)","name":"Zimtschnecken (DK)","ingredients":["200 ml lauwarme Milch","50 g frische Hefe (in DK ist das ein Würfel, in D hat der Würfel nur 42 g)","2 EL Zucker","1/2 TL Salz","1/2 TL gemahlenen Kardamom","100 g weiche Butter","2 Eier","450-500 g Mehl (Rest zum Ausrollen zurückbehalten)","200 g weiche Butter","100 g Zucker","3 EL Zimt","1 EL Mehl","1 Ei","Zucker"],"steps":["Hefe in der Milch auflösen, Zucker, Salz, Kardamom, Butter und Eier nach und nach mit dem Mehl zugeben und verkneten. Der Teig soll ruhig noch etwas kleben. 1/2 Stunde an warmen Ort gehen lassen.","Währenddessen die Füllung aus Butter, Zucker, Zimt und Mehl zubereiten.","Finger und Arbeitsfläche großzügig bemehlen und Teig nocheinmal kräftig durchkneten. Dann auf eine Fläche von ca. 70 x 40 cm ausrollen, mit der Füllung bestreichen, vorsichtig von der breiten Seite her einrollen und in ca. 2 cm dicken Scheiben Schnecken abschneiden. Diese auf mit Backpapier ausgelegten Blechen auslegen (etwas in Form bringen) und nochmals 30 min gehen lassen.","Schnecken, die jetzt schon wieder ihre runde Form annehmen etwas platt drücken, mit verquirltem Ei bestreichen und wenn gewünscht mit noch etwas Zucker bestreuen.","Ca. 10 min im vorgheizten Backofen bei Umluft 200 ° C backen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zimtschnecken_(DK)","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wurst-Käse Salat nach Emmentaler Art","name":"Wurst-Käse Salat nach Emmentaler Art","ingredients":["4 Cervelats","400g Emmentaler (Original, keine Scheiben)","2 Zwiebeln, in Ringe geschnitten","1 1/2 Tomaten","1 Tasse Petersilie, klein gehackt","1 Tasse Cornichons, klein gehackt"],"steps":["Saucen-Zutaten in einer Schüssel anmachen","Die Haut der Cervelats abziehen und in dünne Halbkreise schneiden","Cornichons, Petersilie und Zwiebel zubereiten","Das ganze miteinander vermengen und 30 Minuten ziehen lassen","Eventuell mit Salz und Pfeffer abschmecken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wurst-K%C3%A4se_Salat_nach_Emmentaler_Art","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wolkenkuchen","name":"Wolkenkuchen","steps":["Die Zutaten des Grundteigs in einer geeigneten Schüssel mit einem Mixer verrühren.","In einem kleinen Backblech (ca. 25 x 40 cm) Backpapier auslegen und den Grundteig gleichmäßig darauf verteilen.","Anschließend die Zutaten des Schokoteigs in einer Schüssel mit dem Mixer verrühren und mit der Hand zu einer homogenen Masse kneten.","Von der Schokoteigmasse kleine Stückchen abreißen und auf dem Grundteig verteilen, so dass der Grundteig halbwegs gleichmäßig mit unterschiedlich großen Stückchen bedeckt ist.","Den Kuchen im vorgeheizten Backofen bei ca. 175 °C und Ober-/Unterhitze backen.","50 Gramm Butter schmelzen und auf dem noch warmen Kuchen mit einem Pinsel verteilen.","Den Kuchen abkühlen lassen und mit etwas Puderzucker bestreuen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wolkenkuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wurst-Gemüse-Pfanne","name":"Wurst-Gemüse-Pfanne","ingredients":["500-700 g Zucchini","1 Pck. Würstchen (z.B. Wienerwürstchen 200 g)","1 Dose (425 ml) Gemüsemais","100 ml Sahne","1 Tüte Fix für Geschnetzeltes nach Züricher Art","ein Bund frische Kräuter oder 1 Pck. (25 g) tief gefrorene 8-Kräutermischung","etwas Öl oder Fett zum Braten"],"steps":["Die Würstchen in Scheiben schneiden und anbraten.","In der Zwischenzeit die Zucchini waschen und in dünne Scheiben schneiden.","Die angebratenen Wurststückchen aus der Pfanne nehmen und die Zucchinischeiben leicht anbraten.","Die Wurststückchen wieder zugeben.","Gemüsemais zugeben und alles schön umrühren.","Mit ¼ l Wasser und 100 ml Sahne ablöschen.","1 Tüte Fix für Geschnetzeltes nach Zürcher Art einstreuen und unter Rühren aufkochen.","frische Kräuter klein hacken, einrühren und auf kleiner Flamme köcheln lassen, bis die Soße sämig ist."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wurst-Gem%C3%BCse-Pfanne","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ White House Honey Ale","name":"White House Honey Ale","ingredients":["Zwei Dosen (1,5 Kilogramm) leichter Malzextrakt,","0,5 Kilogramm getrockneter leichter Malzextrakt,","350 Gramm gemahlenes Karamellmalz,","225 Gramm geröstetes (Biskuit-) Malz,","450 Gramm Honig,","45 Gramm Hopfengranulat der Sorte Kent Goldings,","45 Gramm Hopfengranulat der Sorte Fuggles,","ein Päckchen Hefe der Sorte Windsor Dry Ale,","100 Gramm Glukosesirup"],"steps":["Weichen Sie das Getreide eine halbe Stunde ein.","Dazu wird es in einen großen Topf mit 5,7 Litern sterilem Wasser gegeben, das auf 68 Grad erwärmt wird.","Fügen Sie dann die beiden Sorten Malzextrakt hinzu und bringen Sie die Ganze zum Kochen.","Geben Sie dann das Kent-Goldings-Granulat sowie das Calciumsulfat dazu und lassen sie die Flüssigkeit 45 Minuten köcheln.","Kurz vor Ablauf dieser Zeit fügen Sie das Fuggles-Granulat und den Honig zu diesem Würz-Gebräu und kochen es für weitere fünf Minuten.","In einem großen Gärgefäß 7,5 Liter abgekochtes, kaltes Wasser einfüllen und den heißen Topfinhalt hinzufügen.","Das Gefäß bis auf 19 Liter mit kaltem, sterilisierten Wasser auffüllen.","Es ist nicht notwendig, die Flüssigkeit abzuseihen.","Wenn die Temperatur unter 26 Grad gesunken ist, geben Sie die Hefe bei.","Danach füllen Sie den Gärverschluss des Gefäßes zur Hälfte mit Wasser und lassen das Ganze bei Raumtemperatur um 20 Grad gären.","Nach fünf Tagen pumpen Sie das halbfertige Bier in ein zweites Gärgefäß ab und lassen es weitere 14 Tage bei Raumtemperatur reifen.","Um das Bier in Flaschen abzufüllen, lösen Sie den Glukosesirup in einem knappen Liter kochendem Wasser auf und gießen dieses Gemisch in einen Abfülleimer.","Darauf geben Sie das Bier und rühren alles gut um.","Füllen Sie nun das Getränk mit einem Syphon in Flaschen ab und lassen Sie diese noch einmal zwei bis drei Wochen ruhen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_White_House_Honey_Ale","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wildkohl mit Speck und Kartoffeln","name":"Wildkohl mit Speck und Kartoffeln","ingredients":["1,5 kg Wildkohl","100 g Frühstücksspeck","2 mittelgroße Schalotten","1 kg junge Kartoffeln","Salz, Pfeffer, Cayennepfeffer","Olivenöl"],"steps":["Kartoffeln kochen, abkühlen lassen","Kohlblätter vom Strunk befreien","Zerkleinerten Kohl blanchieren, ca. 1/2 Min.","Blanchierten Kohl mit Eiswasser abschrecken","Fein geschnittenen Speck in wenig Öl anbraten","Klein gewürfelte Kartoffelstücke darin mit anbraten","Schalotten dazugeben bis sie glasig sind","Kohl mit Speck und Schalotten durchmischen","Etwas Salz dazu","Chayennepfeffer dazu","Pfeffer aus der Mühle"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wildkohl_mit_Speck_und_Kartoffeln","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Wirsing-Lachs-Gratin","name":"Wirsing-Lachs-Gratin","steps":["Wirsingblätter und Zwiebel in schmale Streifen schneiden","Lachs in Würfel schneiden","Zwiebeln in Öl anrösten, den Wirsing dazugeben und mit etwas Wasser andünsten","Käse reiben","Gratinform mit Wirsing und Lachs füllen","Gehackten Knoblauch, Senf, Weißwein, Sahne, 50 g Käse und Gewürze mischen und unterheben","Zerkleinerte Nüsse mit dem restlichen Käse vermischen und darüberstreuen","Gratin im Ofen 20-30 Minuten garen,, bis die Kruste goldbraun gebacken ist"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Wirsing-Lachs-Gratin","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Wirsing-Lachs-Gratin.jpg/960px-Wirsing-Lachs-Gratin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zwiebelsuppe","name":"Zwiebelsuppe","ingredients":["800-1000 g Zwiebeln","Knoblauch","2 EL Öl","3 EL Butter","2 EL Mehl","2 l Fleischbrühe","1/4 l Weißwein (optional)","Salz","Pfeffer","französisches Weißbrot","Käse (wie Gruyère, Parmesan, Emmentaler)"],"steps":["Zwiebeln schälen, längst halbieren oder vierteln und in feine Scheiben schneiden. Nach Geschmack auch noch etwas Knoblauch klein schneiden.","Im heißen Fett zugedeckt bei schwacher Hitze etwa 20 Minuten dünsten. Dabei gelegentlich umrühren. Die Zwiebeln sollten eine goldgelbe Farbe annehmen.","Mit dem Mehl bestäuben und kurz weiter dünsten.","Kochende Fleischbrühe und möglicherweise Weißwein zugeben.","Alles bei milder Hitze weitere 20 Minuten kochen","Mit Salz und frisch gemahlenem Pfeffer, eventuell auch etwas Zucker abschmecken.","Brot in Scheiben schneiden und toasten oder in wenig Öl rösten. Nach Geschmack mit einer Knoblauchzehe abreiben oder mit geriebenem Knoblauch bestreichen.","Käse reiben.","Die Suppe in Teller oder Suppentassen geben, Brotscheiben hineinlegen, geriebenen Käse darüber streuen und im Backofen gratinieren, bis der Käse Farbe annimmt."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zwiebelsuppe","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Sternek%C3%BCche_-_Zwiebelsuppe_mit_Bl%C3%A4tterteighaube.jpg/960px-Sternek%C3%BCche_-_Zwiebelsuppe_mit_Bl%C3%A4tterteighaube.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"RudolfSimon","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ saurer Linseneintopf","name":"saurer Linseneintopf","ingredients":["500 gr Tellerlinsen, vor Verwendung in einem Sieb waschen","1 Bund Suppengrün mit Petersilie","300 gr Kartoffeln","250 gr Speck, gewürfelt","4 Mettenden/Kochwürste","1 kleine Zwiebel","2 EL Öl","Salz, Pfeffer, Kümmel, Rotweinessig"],"steps":["Speck mit Öl in einem großen Topf knusprig braten.","Feingehackte Zwiebel dazugeben und glasig andünsten.","Das Suppengrün, bis auf die Petersilie, fein zerteilt beifügen und etwas mitdünsten.","Kartoffelwürfel und Linsen hinzufügen, mit 1 Liter Wasser aufgießen, 1/2 TL Kümmel dazugeben.","Die Kochwürste mit einer Gabel anstechen und hinzugeben.","Noch nicht salzen!","Aufkochen und 45 Min bis 1 Stunde (im Schnellkochtopf nur ca.","10 Minuten) köcheln lassen, zwischendurch gelegentlich umrühren.","Die Kochwurst aus dem Eintopf nehmen und in mundgerechte Stücke schneiden, dann wieder zugeben.","Jetzt mit Salz, wenig Pfeffer und einem guten Schuss Essig feinsauer abschmecken.","Kann auch mit Rotwein verfeinert werden.","Vor dem Servieren die Petersilie waschen, fein hacken und über den Eintopf streuen.","Linseneintopf, sauer Linseneintopf, sauer Linseneintopf, sauer"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_saurer_Linseneintopf","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zucchini-Kartoffel-Suppe","name":"Zucchini-Kartoffel-Suppe","ingredients":["500 g Kartoffeln","500 g Zucchini","1 Pck. Würstchen (z.B. Wienerwürstchen 200 g)","¾ l Fleischbrühe (Brühwürfel oder -pulver)","125 ml Sahne","frische Kräuter oder 1 Pck. (25 g) tief gefrorene 8-Kräutermischung","etwas Öl oder Fett zum Braten","Salz","Pfeffer","Zucker","Essig"],"steps":["¾ l Fleischbrühe aufsetzen und zum Kochen bringen.","500g Kartoffeln schälen und in Würfel schneiden.","Zucchini ebenfalls in Würfel schneiden.","Kartoffelwürfel in die kochende Fleischbrühe geben und 15 Minuten köcheln.","In der Zwischenzeit Zucchiniwürfel in heißem Fett kurz andünsten.","Zu der Brühe und den Kartoffeln geben und weitere 5 Minuten köcheln lassen.","Die Hälfte des Gemüses herausnehmen, pürieren und wieder zufügen.","125 ml Sahne und klein gehackte Kräuter unterrühren.","Mit Salz, Pfeffer, Zucker und Essig abschmecken.","Die Würstchen klein schneiden, etwas anbraten und zur Suppe geben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zucchini-Kartoffel-Suppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zwiebel Sahne Tortelloni","name":"Zwiebel Sahne Tortelloni","ingredients":["1-2 Zwiebeln (je nach Größe und eigenem Geschmack)","Margarine, Öl oder Fett zum Anbraten","200 g süße Sahne","500 g Tortelloni (gibt es mit Fleisch- oder Gemüsefüllung)","1 Brühwürfel klare Fleischsuppe/ 2 Löffel klare Fleischsuppe Pulver"],"steps":["Zwiebel(n) in Würfel schneiden","In einer Pfanne die gewürfelten Zwiebeln in Öl oder Fett auf kleiner Flamme erwärmen bis sie eine klare, fast durchsichtige Konsistenz haben.","Nun in die Pfanne ca. 200-250 ml Wasser geben (ablöschen).","Temperatur erhöhen und vor sich hin köcheln lassen.","In die Pfanne 1 Brühwürfel klare Fleischsuppe geben und","Tortelloni in einen Topf mit kochendem Salzwasser geben und ziehen lassen.","Die Pfanne von der Herdplatte nehmen und die Sahne hinzugeben (gut rühren dabei). (100-150&nbsp;ml = ca. 1&nbsp;Person; 200&nbsp;ml = ca. 2&nbsp;Personen)","Die Pfanne wieder auf die Herdplatte stellen und aufkochen lassen.","Eine Tortelloni aus dem Wasser fischen und unter kaltem Wasser abschrecken und testen.","Sind die Tortelloni OK, alle in ein Sieb abschütten und mit kaltem Wasser abschrecken.","Die Zwiebel-Sahne-Sauce mit Salz und Pfeffer nach eigenem Geschmack würzen und abschmecken."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zwiebel_Sahne_Tortelloni","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zwiebelkuchen","name":"Zwiebelkuchen","ingredients":["250 g Mehl","1/2 Würfel frische Hefe","etwas Zucker","1/8 Liter Milch","3 EL Margarine","Salz","200 g durchwachsener Speck","750 g Zwiebeln","Kümmel","Pfeffer","1/8 Liter Milch","300 g Crème fraîche oder Schmand","Muskatnuss","3 Eier"],"steps":["Mehl in eine Schüssel geben","Hefe in die Mitte bröckeln, mit Zucker und Milch zu einem Vorteig vermischen","Abgedeckt an einem warmen Ort ca. 15 Minuten gehen lassen","Margarine und Salz zugeben, zu einem glatten Teig verarbeiten","Nochmals abgedeckt an einem warmen Ort ca. 15 Minuten gehen lassen","Speck fein würfeln, Zwiebeln in Ringe schneiden","die Zwiebeln in einer Pfanne glasig dünsten(!)","Mit Kümmel, Salz, und Pfeffer abschmecken; Masse abkühlen lassen","Hefeteig ausrollen, eine gefettete Springform damit auslegen (Teig am Rand hochziehen)","Die Speck- Zwiebel- Masse auf dem Teigboden verteilen","Milch, Eier und Crème fraîche verschlagen, mit Salz, Pfeffer und Muskat abschmecken; über die Zwiebeln geben","Im vorgeheizten Backofen (200&nbsp;&deg;C, Umluft 180&nbsp;&deg;C) backen bis der Rand knusprig, goldbraun ist (ca 30-40 Min.)"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zwiebelkuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Zwiebelkuchen_Details.jpg/960px-Zwiebelkuchen_Details.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Shisma","licence":"CC BY 4.0"},{"title":"de:Kochbuch/ rTsam pa","name":"rTsam pa","ingredients":["Gerste","Tee","Butter"],"steps":["Gerste rösten. 15 Minuten bei 180°C Ober-/Unterhitze im Backofen oder bei starker bis mittelstarker Hitze (Stufe 6-8 von 10) in einer Pfanne.","Gerste möglichst fein mahlen.","rTsam pa mit Tee und Butter zu einer teigähnlichen Masse formen. Das Mengenverhältnis und die Art der Mischung (Tee in rTsam pa gießen oder rTsam pa in Tee streuen, Butter im Tee auflösen oder später hinzufügen) erfordern ein gewisses Geschick bzw. Erfahrung."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_rTsam_pa","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Älplermagronen","name":"Älplermagronen","ingredients":["400 g dicke Makkaroni","250 g geschälte in Würfel geschnittene Kartoffeln","2 grosse Zwiebeln","2 EL Butter (keine Margarine)","3 dl Rahm oder Milch","300 g geriebener Hartkäse (Sbrinz oder ähnliches. Kein Parmesan nehmen wegen Nebengeschmack!)","evtl. noch kleine Speckwürfel","Salz und Pfeffer."],"steps":["Kartoffeln vorkochen (ca.","Dann die Makkaroni mit den Kartoffeln weiter kochen, bis diese al dente sind.","Die Zwiebeln in Streifen schneiden und zusammen mit der Butter goldgelb braten.","Milch aufkochen und einen Drittel des Käses dazugeben und gut rühren.","Die Teigwaren und Kartoffeln mit dem übrigen Käse mischen, mit Salz und Pfeffer würzen.","Älplermagronen in eine Bratpfanne geben und mit der Käsesauce übergiessen.","Die gebratenen Zwiebeln darüber verteilen und das ganze zugedeckt auf dem Herd erwärmen, bis der Käse schmilzt.","Falls nötig nachwürzen.","---- Stammt von Wikipedia, Hauptautor war Choel Alplermagronen Alplermagronen Alplermagronen Alplermagronen Alplermagronen nl:Kookboek/Älplermagronen EDIT: dazu schmeckt auch gut Apfelbrei"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_%C3%84lplermagronen","country":"Switzerland","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ veganes Kohl-Möhren-Gemüse","name":"veganes Kohl-Möhren-Gemüse","ingredients":["Möhren","Weißkohl","Currypulver","Soja Cuisine","Sojasauce (Shoyu)","Olivenöl"],"steps":["Olivenöl in eine beschichtete Pfanne geben und reichlich (1-2 Teelöffel) Currypulver dazu, den Curry bei hoher Temperatur anrösten, aber nicht schwarz werden lassen. Evtl. die Kochplatte kurz wieder ausschalten, bis man mit den Möhren so weit ist.","Währenddessen die Möhren waschen, putzen, ggf. schälen und in Scheiben schneiden. So wie sie geschnitten sind, in die Pfanne zum Curry geben, gut umrühren und anbraten. Immer mal wieder umrühren.","Währenddessen den Weißkohl in kleine Stücke schneiden (1-2 cm groß) und auch portionsweise in die Pfanne geben, umrühren und mit den Möhren mischen. Nach ca. 10 Min. die Temperatur der Kochplatte reduzieren, ggf. etwas Wasser zugießen, Deckel aufsetzen und so lange schmoren, bis auch der Kohl weich ist.","Zuletzt die Kochplatte ausschalten, Wasser angießen, bis das Gemüse fast bedeckt ist und Sojacuisine hinzufügen (je nach Menge 200 bis 250 ml) und mit Sojasauce (Shoju) kräftig abschmecken. Kurz ziehen lassen, die Restwärme der Kochplatte nutzen und - fertig."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_veganes_Kohl-M%C3%B6hren-Gem%C3%BCse","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ tschechische Knödel","name":"tschechische Knödel","ingredients":["1 Packung Knödelmehl (400 g)","ca. 250 ml kaltes Wasser oder Milch","optional weniger Wasser, 1-2 Eier"],"steps":["Aus dem handelsüblichen Knödelmehl (Knedlíky v Prášku oder Houskove Knedlíky) und Wasser wird ein gleichmäßiger Teig geknetet, der nicht mehr an der Schüssel haften soll.","Dieser Teig wird einige Minuten stehengelassen, dann werden daraus 2 längliche runde Laibe geformt (∅ ca.","8 cm) und dann in sehr viel Wasser oder Wasserdampf 20 min gegart.","Diese werden anschließend mit einem Faden in fingerdicke Scheiben geschnitten.","Pro Person rechnet man 4–5 Scheiben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_tschechische_Kn%C3%B6del","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b9/Bundesarchiv_Bild_183-P1120-0016%2C_Dresden%2C_tschechische_Gastarbeiterin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ulrich Haessler","licence":"CC BY-SA 3.0 de"},{"title":"de:Kochbuch/ tschechischer Gurkensalat","name":"tschechischer Gurkensalat","ingredients":["2 Salatgurken","Zucker","Spritessig"],"steps":["Die Gurken werden geschält und gehobelt.","Gewürzt wird der Salat lediglich mit Essig und etwas Zucker, andere Zutaten sind nicht üblich.","Salz und Pfeffer gibt man bei Tisch üblicherweise nach Geschmack selbst dazu."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_tschechischer_Gurkensalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ schwedischer Gurkensalat","name":"schwedischer Gurkensalat","ingredients":["2 Salatgurken","1 TL Salz"],"steps":["Die Gurken werden so dünn wie möglich in Scheiben geschnitten und gesalzen.","Dann werden sie in einer Schüssel ausgelegt und etwa eine halbe Stunde lang beschwert (z.B.","mit einem schweren Gegenstand auf einem Teller).","Danach wird die noch vorhandene Flüssigkeit so gut es geht aus den Gurken herausgepresst.","In der Zwischenzeit werden die Zutaten für das Dressing zusammengegeben und über die ausgepressten Gurken gegeben.","Der Salat soll in der Marinade noch eine Stunde im Kühlschrank ruhen.","Schwedischer Gurkensalat Schwedischer Gurkensalat Schwedischer Gurkensalat"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_schwedischer_Gurkensalat","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zucchinisuppe","name":"Zucchinisuppe","ingredients":["750 g Zucchini","Saft von einer Zitrone","2 Zwiebeln","2 Knoblauchzehen","2 EL Olivenöl","1 l Gemüsebrühe","2 Dosen gewürfelte Tomaten","Tomatenmark","Salz, Pfeffer","Paprika edelsüß","Chili gemahlen","2 Zweige frischer Thymian","Bund glatte Petersilie frisch gehackt oder gefroren","Dill frisch gehackt oder gefroren","4-6 TL Crème fraîche"],"steps":["Zucchini in Würfel schneiden und mit Zitronensaft beträufeln.","Zwiebeln und Knoblauch fein würfeln und in Öl andünsten. Mit Brühe und Dosentomaten ablöschen, aufkochen lassen, nach Geschmack mit Tomatenmark ergänzen und zwei Zweige frischen Thymian und die Hälfte der Petersilie zugeben. Mit Salz, Pfeffer, Paprika und Chili würzen.","Zucchini in die Suppe geben und etwa 15 - 20 Minuten köcheln lassen bis die Zucchini gar sind.","Thymianzweige entfernen, die Hälfte des Dills zugeben und nachwürzen.","Auf Suppentellern oder in Tassen anrichten, je einen Esslöffel Crème fraîche (oder Schmand oder saure Sahne) darauf geben und mit reichlich Petersilie und Dill garnieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zucchinisuppe","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ einfacher Nusskuchen","name":"einfacher Nusskuchen","ingredients":["400g Weizenmehl Type 405","400g Zucker","400g geriebene Haselnusskerne","500ml Milch","1 Ei","2 Päckchen Backpulver","1 Röhrchen Backaroma Vanille (alternativ 1-2x Vanillinzucker)","ca 200g Schokoladenglasur (Kakaohaltige Fettglasur)"],"steps":["Mehl, Zucker und Haselnuss, Backpulver und (ggf Vanillinzucker) trocken durchmischen","Milch, Ei und Vanillearoma hinzufügen und kräftig durchrühren","Den fertigen Teig in eine gefettete Kastenform einfüllen. Wenn die Form bis etwa zur halben Höhe gefüllt ist, wird der Teig aufgehen, ohne dass die Form überläuft.","ca 1 Stunde bei 180°C backen","Währenddessen Schokoladenglasur nach Packungsaufschrift vorbereiten","Nach dem Backen den Kuchen etwas abkühlen lassen, danach aus der Form nehmen und mit der Glasur einstreichen."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_einfacher_Nusskuchen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Überbackene Aubergine","name":"Überbackene Aubergine","steps":["Aubergine längs in vier Scheiben schneiden, auf Backpapier legen, mit Öl einpinseln, im Ofen bei 180° etwa 10 Minuten backen","Oliven fein hacken, mit Semmelbröseln und frischem oder getrocknetem Oregano mischen","Tomaten und Mozzarella in Scheiben schneiden","Tomaten und Olivenbrösel auf die Auberginen geben, salzen, pfeffern und Käse darauf verteilen","20 Minuten überbacken"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_%C3%9Cberbackene_Aubergine","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/%C3%9Cberbackene_Aubergine.jpg/960px-%C3%9Cberbackene_Aubergine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zucchinifächer","name":"Zucchinifächer","steps":["Backofen auf 200°C vorheizen","Zucchini waschen, mit einem großen Messer fächerförmig einschneiden","Tomaten waschen, in dünne Scheiben schneiden und zwischen die Zucchinischeiben schieben","Salzen und pfeffern","Zucchini auf ein Backblech oder in eine ofenfeste Schale legen, mit Öl bestreichen und ca. 25 Minuten garen","Mit frisch gemahlenem Pfeffer bestreuen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zucchinif%C3%A4cher","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Zucchinif%C3%A4cher_1.jpg/960px-Zucchinif%C3%A4cher_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Schnobby","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ Zwiebel- und Garnelentempura","name":"Zwiebel- und Garnelentempura","steps":["Mehl, Stärke, Eiweiß und Gewürze vermengen","150 ml eiskaltes Wasser zugießen und alles verrühren","Zwiebeln schälen und in 5 mm dicke Ringe schneiden","Öl in einem hohen Topf oder in einer Fritteuse erhitzen","Zwiebeln und Garnelen durch den Tempurateig ziehen und goldbraun frittieren","Sojasoße und Limettensaft verrühren, als Dip servieren"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zwiebel-_und_Garnelentempura","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Zucchinikuchen","name":"Zucchinikuchen","ingredients":["4 Eier","250 g Rohrzucker","500 g Zucchini","200 ml Olivenöl","250 g Mehl","2 TL Backpulver","1 TL Zimt","Etwas Salz","Abrieb von 1 Zitrone"],"steps":["Eigelb und Eiweiß trennen","Eiweiß steif schlagen","Olivenöl und Zucker in Schüssel","Eigelb einrühren","Zuccini hinzu","Dazu Mehl und Backpulver","Dann Zimt, Salz, Zitronenschale","Eischnee unterheben","Backform einfetten","Teig in Kastenform","50 - 55 Minuten backen","15 Min. auskühlen lassen"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_Zucchinikuchen","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Zucchinikuchen_01.jpg/960px-Zucchinikuchen_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Burkhard Mücke","licence":"CC BY-SA 4.0"},{"title":"de:Kochbuch/ sablés de noël","name":"sablés de noël","steps":["Teig vorbereiten: Das Mehl in eine große Schüssel sieben.","Die kalte Butter, den Zucker, den Vanillezucker, das Ei und die Prise Salz hinzufügen.","Alles rasch mit den Händen oder einem Teigschaber zu einem glatten Teig verkneten.","Nicht zu lange kneten, damit der Teig seine krümelige Textur behält.","Teig ruhen lassen: Den Teig zu einer Kugel formen, in Frischhaltefolie wickeln und für mindestens 1 Stunde im Kühlschrank ruhen lassen.","Ausrollen und Formen ausstechen: Den Teig auf einer bemehlten Arbeitsfläche ca.","3–5 mm dick ausrollen.","Mit Ausstechformen (Sterne, Herzen, Tannenbäume etc.) weihnachtliche Formen ausstechen.","Backen: Die Plätzchen auf ein mit Backpapier ausgelegtes Backblech legen und im vorgeheizten Backofen bei 180 °C (Ober-/Unterhitze) oder 160 °C (Umluft) ca.","8–10 Minuten backen, bis sie leicht goldbraun sind.","Dekorieren: Die Plätzchen vollständig abkühlen lassen.","Nach Belieben mit Zuckerguss, geschmolzener Schokolade oder Streuseln verzieren.","sablés de noël sablés de noël"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_sabl%C3%A9s_de_no%C3%ABl","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Überbackene Sommerbeeren","name":"Überbackene Sommerbeeren","ingredients":["200 g Heidelbeeren","200 g Himbeeren","125 g Mascarpone","125 g Sahne","1 Ei","2 EL Zucker","2 EL Puderzucker","1 TL Speisestärke","Zitronensaft","etwas geriebene Zitronenschale einer unbehandelten Zitrone","evtl. Zitronenmelisse zum Verzieren"],"steps":["Beeren verlesen, waschen und abtropfen lassen.","Die Früchte in 4 flache feuerfeste Portionsförmchen oder in eine flache größere Form verteilen. Mit dem Zucker bestreuen.","Ei trennen. Eigelb, Mascarpone, 1 EL Puderzucker, Speisestärke, Zitronenschale und Zitronensaft verrühren. Sahne und Eiweiß getrennt steif schlagen. Beides unter die Mascarponecreme heben.","Die entstandene Creme auf den Beeren verteilen. Im vorgeheizten Backofen (Ober-/Unterhitze: 225°C, Umluft: 200°C) 10-15 Minuten backen.","Die überbackenen Sommerbeeren nach dem Herausnehmen aus dem Ofen sofort mit dem verbliebenen TL Puderzucker bestäuben. Nach Belieben mit Zitronenmelisseblättchen verzieren. Direkt servieren."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_%C3%9Cberbackene_Sommerbeeren","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/ Überbackene Veggi Maultaschen","name":"Überbackene Veggi Maultaschen","ingredients":["1 Packung Frischkäse Maultaschen (alternativ auch Gemüsemaultaschen oder die ganz normalen Maultaschen)","1 Becher Schlagsahne bzw. süße Sahne","1 Dose geschälte und gehackte Tomaten","Scheibenkäse deiner Wahl","Gewürze deiner Wahl, ich empfehle Salz, Pfeffer, italienische Kräuter und etwas Knoblauchpulver","Wer mag, kann seine überbackenen Maultaschen mit Gemüse verfeinern."],"steps":["Schritt 1","Schritt 2","Schritt 3","Schritt 4 OPTIONAL","Schritt 5","Schritt 6"],"url":"https://de.wikibooks.org/wiki/Kochbuch%2F_%C3%9Cberbackene_Veggi_Maultaschen","country":"Germany","sourceLanguage":"de","pageImageChecked":true},{"title":"de:Kochbuch/roter Salat","name":"roter Salat","ingredients":["400 g rote Beete aus dem Glas","200 g rote Linsen","4 Frühlingszwiebeln","Petersilie, Liebstöckel"],"steps":["Die roten Linsen im kaltem Wasser säubern und kurz einweichen, danach kochen.","Die angegebene Kochzeit auf der Packung ist zu lang für Salat.","Die rote Beete in Würfel schneiden, Zwiebeln ebenfalls zerkleinern.","Das Dressing wird separat gefertigt.","Alle Zutaten gut verrühren, auch der Honig muß sich gut aufgelöst haben.","Über den Salat geben und für einige Stinden in den Kühlschrank stellen, zwischendurch umrühren.","Vor dem Anrichten die Kräuter hinzugeben."],"url":"https://de.wikibooks.org/wiki/Kochbuch%2Froter_Salat","country":"Germany","sourceLanguage":"de","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Salat_%26_Kohlrabi_%282024-07-07%29_01.jpg/960px-Salat_%26_Kohlrabi_%282024-07-07%29_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simon Mannweiler","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Aluá","name":"Aluá","ingredients":["1 médio","2 de","mascavado (opcional)","Cravo-da-índia a gosto","1 de chá de ralado (opcional)."],"steps":["Cortam-se grossas da casca de um abacaxi (ananás).","Colocam-se as cascas em uma panela e cobre-se com água. Deixa-se fermentar durante pelo menos um (quanto mais tempo as cascas ficarem a fermentar, mais alcoólica ficará a bebida).","Coa-se a bebida e adicionam-se os restantes ingredientes.","Serve-se frio."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlu%C3%A1","country":"Indonesia","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/20260727_Alua_in_Kam_In_Portuguese_Food%2C_Rua_de_S._Paulo.jpg/960px-20260727_Alua_in_Kam_In_Portuguese_Food%2C_Rua_de_S._Paulo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yumeto","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Abacaxi grelhado","name":"Abacaxi grelhado","ingredients":["1 , cortado em de 2 ;","3 (sopa) de adoçante;","3 colheres (sopa) de ;","1 colheres (sopa) de suco de ;","2 colheres (sopa) de passa clara;","Sorvete de abacaxi."],"steps":["Retire o miolo de cada de abacaxi, polvilhe-a com adoçante e regue-as com rum. Deixe descansar por dez minutos.","Coloque em um refratário com o suco que se formou e o suco de limão.","Leve ao forno quente por dez minutos, até o ponto de caramelo.","Arrume em um prato com as passas e sirva quente.","Acompanhe com o sorvete de abacaxi."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAbacaxi_grelhado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Alexander","name":"Alexander","ingredients":["1 lata de ;","1 lata de ;","1 lata de (medido na lata de leite condensado);","1 lata de (medido na lata de leite condensado)."],"steps":["Bata todos os ingredientes no liquidificador.","Servir gelado."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlexander","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fe/Alexander_Linton_in_Portugal%2C_2024.jpg/960px-Alexander_Linton_in_Portugal%2C_2024.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jaymezlin","licence":"CC0"},{"title":"pt:Livro de receitas/Abacaxi de festa","name":"Abacaxi de festa","ingredients":["1 ;",", seco;","picado."],"steps":["Corte o abacaxi ao meio, retire a polpa.","Bata a polpa no liquidificador, coe e coloque-a nas duas metades do abacaxi.","Complete com champanhe e sirva com dois canudinhos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAbacaxi_de_festa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Abobrinhas recheadas","name":"Abobrinhas recheadas","ingredients":["4 ;","200 gramas de cortados ao meio;","1 e 1/2 xícaras (chá) de cozido;","2 (sopa) de , torrada e picada;","1 (chá) de ;","1 colher (chá) de casca ralada de ;","Suco de 1/2 limão;","e a gosto."],"steps":["Corte as abobrinhas ao meio no sentido do comprimento e retire a polpa com o auxílio de uma colher.","Passe as abobrinhas em fervente por 1 e escorra.","Em uma panela com o óleo, coloque a polpa das abobrinhas picadas. Aqueça em fogo médio até amaciar, mas não doure. Junte o suco de limão, a casca ralada, o arroz, as metades de e a castanha de caju.","Tempere com sal e a e recheie as abobrinhas.","Coloque num refratário e cubra com papel alumínio.","Asse por aproximadamente 30 minutos ou até ficarem macias."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAbobrinhas_recheadas","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Acarajé","name":"Acarajé","ingredients":["500 gramas de , cru;","200 gramas de ;","a gosto;","1 cebola pequena, com casca;","500 de ;","500 ml de ;","2 xícaras (chá) de ;","150 gramas de ."],"steps":["Coloque os feijões inteiros num processador de alimentos e bata por alguns segundos para quebrar os grãos. Cuidado para não esmigalhar.","Coloque os feijões num recipiente e cubra com . Deixe de molho por no mínimo doze horas. Agite os feijões com uma e com uma peneirinha vá retirando todas as cascas que se desprenderem dos feijões.","Depois de retirar bastante as cascas, lave os feijões sob corrente continue retirando o “olhinho” e o restante das cascas. Retire o máximo possível. Reserve.","Descasque as 200 gramas de . Corte em pedaços. Reserve.","Num processador, coloque os feijões e as . Bata por três minutos, ou até obter uma pasta lisa e uniforme. Retire toda a pasta do processador e coloque dentro de uma panela grande e funda.","Com uma colher de pau, bata a massa do acarajé até que a massa triplique de volume. Este processo é bastante demorado, mas é importantíssimo para a fermentação.","Coloque o óleo, o azeite de dendê, e a cebola com casca numa panela média e leve ao fogo alto para esquentar.","Com duas de sopa, modele os acarajés: encha uma das colheres com a massa, passe de uma colher para a outra até que a massa fique com formato de bolinho.","Coloque os bolinhos no óleo bem quente e frite por três minutos de um lado. Com uma escumadeira, vire os bolinhos e deixe fritar até que fiquem . Regule a temperatura do óleo. Se for necessário, abaixe a chama do fogo para que o óleo não queime.","Retire os bolinhos com uma escumadeira e coloque sobre papel absorvente.","Corte ao meio e recheie com .","Coloque o dentro do acarajé e feche. Sirva a seguir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAcaraj%C3%A9","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d3/Bahia_acaraje.jpg/960px-Bahia_acaraje.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"José Oliveira (flickr user)","licence":"CC BY 2.0"},{"title":"pt:Livro de receitas/Almôndegas fáceis","name":"Almôndegas fáceis","ingredients":["1 de ;","2 ;","1 ralada;","2 (sopa) de ;","2 (chá) de ;",", cheiro verde e a gosto;","1 (sopa) de queijo ralado para polvilhar."],"steps":["Misture numa tigela, modele as almôndegas e vai colocando num pirex untado.","Jogue por cima 1 lata de molho (extrato) de , salpique queijo ralado.","Leve ao forno para assar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlm%C3%B4ndegas_f%C3%A1ceis","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Almôndegas deliciosas","name":"Almôndegas deliciosas","steps":["Junte todos os ingredientes numa tigela grande e amasse bem com as mãos por mais ou menos 5 minutos.","Com as mãos sempre úmidas, faça bolinhas do tamanho de um e frite-as numa frigideira até dourarem os dois lados.","Retire as bolinhas da frigideira e coloque diretamente no (preparado conforme abaixo). Tampe e deixe por uns 10 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlm%C3%B4ndegas_deliciosas","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Abóbora com calda","name":"Abóbora com calda","ingredients":["1 amarela de 1 (não pode ser ), aquela que tem pescoço;","1/2 de ;","1 kg de ."],"steps":["Cortar a abóbora, descascar, tirar as sementes e picar em pedaços de cerca de 4cm x 4cm.","Com uma faca pequena ou canivete, decorar as bordas, fazendo uma espécie de serrilhado.","Pôr na água com cal, durante meia hora, cobrindo com um pano e mexendo sempre.","Tirar a abóbora da cal, lavar muito bem cada pedaço com uma escovinha, em água corrente.","Com um garfo de cozinha, fazer dois furos nos pedaços de abóbora, um de cada lado, e cozinhar até que fiquem bem macios.","Tirar da panela, escorrer e reservar.","Com a água e o açúcar, fazer uma calda grossa, quase em ponto de fio.","Despejar a abóbora que deve estar na mesma temperatura da calda — ambas quentes ou frias — e ferver durante 20 minutos.","Tirar do fogo e deixar num tacho de cobre durante 24 horas, pelo menos.","Guardar em vidros esterilizados, juntamente com a calda."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAb%C3%B3bora_com_calda","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Abobrinha suculenta","name":"Abobrinha suculenta","ingredients":["1 de italianas (cortadas em rodelas);","1 , cortadinha;","2 médios, cortadinhos;","2 tabletes de ;","1 copo de natural (sem sabor);","2 (sopa) de ;","à gosto;","1/2 copo (americano) de ."],"steps":["Numa panela aqueça o e disponha a cebola. Doure-a e em seguida coloque os tomates.","Mexa um pouco e adicione os tabletes de caldo de galinha, junto de um pouco de água.","Dissolva-os e imediatamente ponha a . Mexa e abafe por uns dois minutos.","Abra a panela e junte o iogurte. Mexa levemente, desligue o fogo e está pronto para servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAbobrinha_suculenta","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Abobrinha refogada","name":"Abobrinha refogada","ingredients":["2 picadas;","2 (sopa) de ;","1/2 picada;","e -do-reino a gosto;","1 envelope de ;","4 ."],"steps":["Lave as abobrinhas com casca, pique em cubos e reserve.","Coloque numa panela o óleo, a cebola, a , os temperos e o caldo de legumes.","Deixe refogar por aproximadamente uns 20 minutos ou até que esteja macia.","Em seguida, bata os ovos ligeiramente com sal a gosto e jogue na panela.","Deixe refogar mais um pouco até que seque e que os ovos estejam igual uma omelete."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAbobrinha_refogada","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Alcatra à moda brasileira","name":"Alcatra à moda brasileira","ingredients":["500 de ;","200 gramas de , cortada em cubos;","1/2 de ;","1 , em cubos;","2 em cubos;","do reino a gosto e ;","e coentro fresco a gosto;","branco para acompanhar."],"steps":["Corte a carne em cubos pequenos e tempere com a gosto.","Numa panela, aqueça o . Junte a carne, a cebola e refogue.","Tempere com pimenta do reino a gosto. Adicione a salsa e o coentro fresco bem picados.","Acrescente os tomates e deixe refogar por alguns minutos, mexendo.","Adicione o caldo de carne e a abóbora.","Misture, tampe a panela e deixe cozinhar em fogo brando por cerca de 20 minutos (se necessário, adicione mais caldo).","Sirva acompanhado de arroz branco."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlcatra_%C3%A0_moda_brasileira","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Almôndega de soja","name":"Almôndega de soja","ingredients":["½ litro de água quente","1 tablete de caldo de legumes (ou verduras)","1 xícara (chá) de proteína de soja texturizada","2 colheres (sopa) de alcaparras","2 tomates secos","1 ovo","Sal e pimenta do reino a gosto","Farinha de rosca (pão ralado), o quanto baste para o ponto de enrolar","Azeite de oliva"],"steps":["Hidrate a proteína de soja na água quente com o tablete de caldo de legumes dissolvido, por aproximadamente 15 minutos, ou até que esteja inchada.","Escorra bem o excesso de água da proteína de soja e deixe esfriar.","Numa vasilha coloque a proteìna de soja, as alcaparras e o tomate seco tritados, o ovo, sal e pimenta do reino a gosto e misture bem acrescentando, aos poucos, a farinha de rosca, até dar o ponto de enrolar (atenção para não colocar muita, senão pode ficar dura).","Modele as almondegas e coloque-as em uma forma coberta com papel-manteiga, coloque um fiozinho de azeite em cima de cada uma e leve-as ao forno, preaquecido a 200 °C até dourar.","Sirva ainda quente.","Categoria:Vegetariana"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAlm%C3%B4ndega_de_soja","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Amigo urso","name":"Amigo urso","ingredients":["1 lata de creme de leite (sem o soro);","1 lata de leite condensado;","A mesma medida (na lata acima) de vodka;","1 colher (café) de noz-moscada."],"steps":["Bata todos os ingredientes no liquidificador.","Acrescente gelo picado a gosto e sirva a seguir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAmigo_urso","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Amendoim doce","name":"Amendoim doce","ingredients":["1 xícara(s) (chá) de amendoim","1 xícara(s) (chá) de açúcar","1/2 xícara(s) (chá) de água","1 colher(es) (café) de fermento químico em pó"],"steps":["Misture todos os ingredientes em uma panela e leve ao fogo.","Mexa até secar.","Coloque em uma fôrma e leve ao forno por alguns minutos. Deixe esfriar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAmendoim_doce","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz caipira","name":"Arroz caipira","ingredients":["1&nbsp;kg de costelinha de porco;","300 gramas de lingüiça;","1/2 cebola grande;","Sal e pimenta do reino a gosto;","Suco de 2 limões;","1/2 concha de gordura ou óleo;","3 xícaras (chá) de arroz (lave e deixe secar);","Salsa e cebolinha verde."],"steps":["Coloque a gordura em uma panela e frite as costelinhas, que devem ser temperadas com sal, pimenta e o limão.","Quando as costelinhas estiverem fritas, junte a cebola e o arroz, deixando fritar bem. Ponha água, tampe a panela e deixe cozinhar.","Vá juntando água à medida que for necessário, pois esse arroz deve ficar bem úmido.","Em separado, frite a lingüiça e quando o arroz estiver quase pronto, junte a salsa, a cebolinha e a lingüiça."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_caipira","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Por%C3%A7%C3%A3o_de_bolinhos_de_arroz%2C_Paran%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simplus Menegati","licence":"CC0"},{"title":"pt:Livro de receitas/Arroz carreteiro de frescal","name":"Arroz carreteiro de frescal","ingredients":["300 gramas de charque frescal --","3 xícaras (chá) de arroz;","1 cebola de cabeça;","3 tomates maduros","2 pimentões;","Sal;","Orégano;","Pimenta preta, preferenciamente."],"steps":["Refogue os temperos e coloque o charque para cozinhar com pouca água.","Depois de 30 minutos, adicione o arroz e a água, dois dedos acima da quantidade contida na panela.","Cozinhe em fogo baixo até estar próximo de secar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_carreteiro_de_frescal","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz Piemontese à BJP","name":"Arroz Piemontese à BJP","ingredients":["2 copos (dos de requeijão) arroz sem lavar (500 ml);","1 cebola, picadinha;","1 tablete de manteiga;","2 litros caldo de carne, diluído;","1 copo (americano) de vinho branco;","200 gramas de queijo parmesão ralado;","150 gramas champignon na água;","1 lata de creme de leite."],"steps":["Numa panela, coloque metade da manteiga e a cebola, deixe a cebola murchar.","Acrescente o arroz e vá mexendo, junte os cogumelos fatiados com a sua água e mexa até quase seco.","Junte o vinho e deixe evaporar e vá acrescentando o caldo de carne aos poucos e sempre mexendo.","Quando o arroz estiver cozido, acrescente o creme de leite, o queijo parmesão e o restante da manteiga.","Desligue o fogo e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_Piemontese_%C3%A0_BJP","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz com champanhe e uvas-passas","name":"Arroz com champanhe e uvas-passas","ingredients":["1&nbsp;kg de arroz;","1 garrafa de champanhe;","2 cubos (tabletes) de caldo de galinha;","4 gemas de ovo;","Uvas-passas claras (brancas)."],"steps":["Num pouco de água, derreter o caldo de galinha.","Bater as gemas no liquidificador com esta água (já com o caldo de galinha derretido).","Refogar o arroz e usar esta água.","Quando o arroz estiver quase seco, colocar a garrafa de champanhe. Deixar secar.","Quando estiver pronto, misturar as uvas-passas brancas. Servir quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_com_champanhe_e_uvas-passas","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Aquafaba","name":"Aquafaba","ingredients":["Grão de bico"],"steps":["Cozinhar 1 xícara de grão de bico, até que fique macio.","Colocar o grão de bico, juntamente com a água do cozimento, em um pote e acrescentar açúcar, na proporção de 1 colher de chá para cada 100 ml de água.","Colocar o pote na geladeira e deixar por 3 a 4 dias. Depois disso a água pode ser separada para fazer os suspiros.","Caso ao fim do cozimento não reste água suficiente, coloque 50 ml de água morna ainda na panela, como se lavasse os grãos e os resíduos do cozimento e siga com os próximos passos (colocando tudo no pote, com açúcar)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAquafaba","country":"France","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Areia","name":"Areia","ingredients":["500g de farinha de fuba de Bombó","100g de Leite em pó","125g de Açucar","Oléo","25g de manteiga margarina"],"steps":["Despeije a farinha de bombó numa panela, juntamente com o açucar e continua virando","A seguir adiciona o leite, a manteiga, o oléo e não pare de virar.","Continua virando para não queirar nem colar na panela.","Coze-a da sua preferencia."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAreia","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Ilh%C3%A9u_da_Fonte_da_Areia_-_Ilha_de_Porto_Santo_-_Portugal_%289787121381%29.jpg/960px-Ilh%C3%A9u_da_Fonte_da_Areia_-_Ilha_de_Porto_Santo_-_Portugal_%289787121381%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vitor Oliveira from Torres Vedras, PORTUGAL","licence":"CC BY-SA 2.0"},{"title":"pt:Livro de receitas/Arroz Colorido","name":"Arroz Colorido","ingredients":["Arroz","4 ovos","Óleo","Alho","Sal","Cebola","Repolho","Azeitonas","Chouriço","Salsicha","Cenoura","1/2 lata de milho","Pimentão (amarelo, verde e Vermelho)"],"steps":["Cozinhe o Arroz branco (normalmente) e reserve.","Ferva os Ovos.","Ferva o chouriço e cenoura ( para reduzir o sal).","Em uma panela refogue a cebola, alho, pimenta, repolho e cenoura, milho chouriço, salsichas vai mexendo até ficar pronto.","Em seguida em uma tigela grande misture o Arroz e os demais ingredientes refogados, mexer bem.","Sirva em uma tigela e decore com ovos e azeitonas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_Colorido","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz com pato","name":"Arroz com pato","ingredients":["1 pato de 2&nbsp;kg, novo, cortado em pedaços, sem os miúdos, sem os pés e sem cabeça --","Sal e temperos a gosto;","4 colheres (sopa) de óleo.","2 tabletes de caldo de galinha","6 xícaras (chá) de arroz","4 colheres (sopa) de óleo.","Sal a gosto.","1 lata de milho verde.","3 cenouras raladas (Opcional)."],"steps":["Numa panela de pressão, colocar o óleo e refogar bem o pato, deixando-o dourar.","Acrescentar água até cobrir a carne, tampar a panela e deixar na pressão durante 15 minutos (se o pato for novo) ou de 30 a 40 minutos (se for mais velho).","Tirar do fogo e reservar.","Numa outra panela (comum), fritar o arroz em quatro colheres de óleo, adicionar sal, temperos (a gosto) e o caldo de galinha (previamente dissolvido).","Deixar no fogo durante 5 a 10 minutos, para ficar frito. Virar o pato com o caldo no arroz e, quando ferver, deixar mais 10 minutos no fogo. Acrescente o milho verde e, se quiser, acrescente as cenouras raladas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_com_pato","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/71/Arroz_de_Pato_%284948416093%29.jpg/960px-Arroz_de_Pato_%284948416093%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ricardo from London","licence":"CC BY 2.0"},{"title":"pt:Livro de receitas/Arroz de cabidela","name":"Arroz de cabidela","ingredients":["1 galinha ou um galo (de preferência);","5 colheres (sopa) de azeite de oliva;","3 colheres (sopa) de vinagre;","2 cebolas;","2 dentes de alho;","100 gramas de toucinho;","1 folha de louro;","1 malagueta;","1 molho de salsa;","700 gramas de arroz;","Sal a gosto."],"steps":["Quando matar a galinha(de preferência) ou o frango, aproveite o sangue e para não o deixar coagular, junte-lhe o vinagre.","Refogue no azeite a cebola e os alhos picados. Acrescente a galinha cortada em pedaços pequenos e os miúdos, o toucinho cortado em pedacinhos, o louro, a salsa e a malagueta. Deixe refogar em lume brando e tempere com o sal.","Cubra tudo com água quente e tape a panela até a galinha ficar bem cozinhada.","A seguir retire a galinha e acrescente a água necessária para cozer o arroz (para uma tigela de arroz, três de água). Quando a água levantar fervura, junte o arroz.","Assim que o arroz estiver quase cozido, acrescente o sangue, misture bem para não granular, volte a introduzir a galinha aos pedaços e deixe apurar.","Sirva imediatamente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_de_cabidela","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Cabidela_de_galinha.JPG/960px-Cabidela_de_galinha.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jrobal0","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Arroz mineiro","name":"Arroz mineiro","ingredients":["500 gramas de arroz;","100 gramas de bacon;","200 gramas de lingüiça;","Sal a gosto;","Cebolinha picada;","Pimenta a gosto;","500 gramas de carne-de-sol;","200 gramas de abóbora vermelha (moranga)."],"steps":["Cozinhe o arroz separadamente e reserve.","Corte a carne de sol em pequenos pedaços, retire o sal (uma boa maneira é colocar a carne de sol em uma vasilha de gelo e deixar descansar e ir trocando a água até acabar o sal, mais ou menos umas três vezes, ou cozinhe a carne em uma panela de pressão por uns dez minutos).","Corte a abóbora em cubos médios e cozinhe com água e sal, deixando um pouco dura, depois escorra toda a água.","Pique o bacon em cubos e frite.","Corte a lingüiça em rodelas e frite.","Após todos os ingredientes prontos e cozidos, misture em uma tigela, e decore com cebolinha e leve à mesa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_mineiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz de forno","name":"Arroz de forno","ingredients":["1 lata de milho verde;","1 lata de ervilha;","1 vidro (200 gramas) de palmito;","Azeitonas verdes e pretas, a gosto;","2 peitos de frango;","2 colheres (sopa) de massa de tomate;","500 gramas de tomate;","4 xícaras (chá) de arroz;","1 cebola pequena;","1 molho de cheiro verde;","Sal e pimenta a gosto;","1 copo (americano) de farinha de rosca;","1 copo (americano) de queijo parmesão, ralado;","2 colheres (sopa) de óleo;","1 vidro (200 gramas) de azeitonas, sem caroço."],"steps":["Preparar o arroz e reservar.","Refogar o peito de frango, os tomates sem pele e sem sementes, 2 colheres (sopa) de massa de tomate, cebola, cheiro verde, pimenta e sal.","Deixar cozinhar na panela de pressão, em meio litro de água, durante meia hora.","Desfiar o peito de frango e reservar o molho do cozimento.","Montar o prato na seguinte ordem: pôr, numa assadeira, uma camada de arroz, uma de milho verde, uma de ervilha, uma de palmito, uma de azeitonas e o molho. Pôr nova camada de arroz, farinha de rosca, queijo parmesão, e regar com um pouco do molho.","Levar para gratinar em forno médio, durante meia hora."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_de_forno","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz para festa","name":"Arroz para festa","ingredients":["1&nbsp;kg de peito de frango, cozido e desfiado --","3 copos (americano) de azeitona;","2 copos de palmito;","2&nbsp;kg de arroz cozido;","Temperos: noz moscada, salsinha, cebola, etc."],"steps":["Desfie o peito, refogue junto com azeitona, palmito, depois misture no arroz, tempere a gosto.","Depois forre uma tigela com farinha de rosca no fundo e coloque uma camada de arroz.","Por cima coloque queijo minas ou queijo mussarela picada em quadradinhos juntamente com o presunto e, em seguida, uma camada rala de batata palha e assim, sucessivamente, sendo a última camada de arroz, que levará por cima a seguinte cobertura:"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_para_festa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz soltinho","name":"Arroz soltinho","ingredients":["1 copo (americano) de arroz;","2 colheres (sopa) de óleo de soja;","Sal e tempero a gosto;","1 e 1/2 copos (dos de geléia) de água (350 ml)."],"steps":["Numa panela pequena, coloque o óleo e temperos a gosto. Esquente-o.","Lave e escorra bem o arroz e refogue-o bem refogado.","Refogar, significa fritar bem o arroz na panela.","Quando sentir que o arroz está soltinho na panela, ponha o sal e a água.","Misture bem e deixe no fogo alto.","Quando secar a água, complete com um pouco de água, só na superfície do arroz, tampe e abaixe o fogo.","Secando esta água, apague o fogo em seguida. Aguarde uns 5 minutos e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_soltinho","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz à moda estradeiro","name":"Arroz à moda estradeiro","ingredients":["1&nbsp;kg de carne-de-sol;","1 e 1/2&nbsp;kg de arroz;","500 gramas de lingüiça calabresa;","6 ovos;","Tomate, cebola, colorau, pimenta verde a gosto."],"steps":["Picar a carne em pequenos pedaços e deixar em repouso na água por 10 minutos, para reduzir o sal.","Escorrer a carne e colocar para fritar no óleo, até dourar.","Acrescentar a lingüiça calabresa picada, jogando água, com cuidado, para ajudar no cozimento.","Acrescentar o arroz. Fritar os grãos de arroz e despejar 2 litros de água, fervida com um pouco de vinagre.","Deixar cozinhar por cerca de 30 minutos até secar.","Quebrar 6 ovos em cima do arroz, antes de terminar de cozinhar.","Salpicar por cima o cheiro verde e servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_%C3%A0_moda_estradeiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz com presunto","name":"Arroz com presunto","ingredients":["4 xícaras (chá) de arroz cozido;","2 cenouras cozidas;","300 gramas de presunto;","1 lata de milho verde;","1 lata de ervilha."],"steps":["Coloque numa tigela refratária 1 colher (copa) de manteiga, adicione as cenouras picadas, o presunto picado, o milho verde e a ervilha, tudo passado nesta manteiga.","Em seguida, adicione o arroz e misture tudo muito bem.","Leve ao forno por 5 minutos. (Se quiser, coloque queijo ralado por cima, antes de levar ao forno)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_com_presunto","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz da galera","name":"Arroz da galera","ingredients":["1&nbsp;kg de carne-de-sol picada;","1&nbsp;kg de lingüiça de porco, caseira, apimentada;","1&nbsp;kg de costelinha de porco, picada;","1 cebola, picadinha;","1 pimentão;","1&nbsp;kg de arroz, (sem lavar);","12 pequis;","Sal e tempero de alho, a gosto;","1 colher (sopa) de óleo;","3 litros de água quente;","1 pimenta-de-cheiro, inteira;","1 molho de cebolinha verde;","1 molho de coentro."],"steps":["Deixar a carne-de-sol de molho, de um dia para o outro, para dessalgar (trocando a água de vez em quando).","Fritá-la em óleo, retirar e reservar.","Na mesma panela, fritar a costelinha, retirar e reservar.","Fritar a lingüiça e voltar com todas carnes para a panela, acrescentando a pimenta-de-cheiro inteira, a cebola e o pimentão picados, e o arroz (sem lavar), o sal e tempero de alho e os pequis.","Acrescentar água quente e mexer durante 30 minutos, até cozinhar.","Verificar o sal.","Enfeitar com cebolinha e coentro. Servir bem quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_da_galera","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz e champignon","name":"Arroz e champignon","ingredients":["2 xícaras (chá) de arroz cozido;","1 copo de champignon;","2 colheres (sopa) de azeite de oliva;","Cheiro verde a gosto."],"steps":["Esquentar o azeite numa panela, acrescentar os champignons e o arroz cozido, misturar bem.","Enfeitar com o cheiro verde."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_e_champignon","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz com ervilhas","name":"Arroz com ervilhas","ingredients":["2 xícaras (chá) de arroz branco, seco;","150 gramas de ervilhas, congeladas;","50 ml de creme de leite, fresco;","1 colher (sopa) de manteiga;","6 folhas de sálvia;","Pimenta e sal, a gosto."],"steps":["Leve uma panela pequena com água para ferver. Acrescente as ervilhas congeladas e deixe cozinhar por 7 minutos.","Retire a panela do fogo e escorra a água. Reserve.","Leve uma panela ao fogo baixo para aquecer. Acrescente a manteiga e espere derreter.","Acrescente as folhas de sálvia e refogue por um minuto.","Acrescente o creme de leite e espere aquecer.","Coloque o arroz cozido, as ervilhas reservadas e tempere com sal a gosto..","Misture muito bem. Retire o arroz do fogo, acrescente as pimentas e sirva a seguir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_com_ervilhas","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz dourado","name":"Arroz dourado","ingredients":["1 e 1/2&nbsp;kg de arroz, feito de modo comum;","1 frango cozido em pedaços, refogados com açafrão e com todos os temperos;","1 lata de ervilha (pequena);","8 colheres (sopa) de queijo minas, ralado;","6 colheres (sopa) de farinha de pão (ou de rosca)."],"steps":["Retire os ossos do frango, reservando o caldo.","Leve este caldo ao fogo deixando engrossar com 1/3 de cebola batida, bastante salsa picada e pimenta, se for preciso mais um pouco de açafrão.","Misturar neste molho o frango desfiado e a ervilha.","Arruma-se em pirex em camadas de arroz, molho, farinha de pão misturada com o queijo ralado, queijo prato ou queijo mussarela picada, assim até terminar.","A última camada será de arroz, levar ao forno em temperatua branda por 40 minutos, mais ou menos.","Retirar do fogo e cobrir com batata palha e enfeitar com azeitonas pretas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_dourado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz à americana","name":"Arroz à americana","ingredients":["2 copos (americano) de arroz cru;","3 copos (americano) de água fria;","2 colheres (sopa) de massa (extrato) de tomate;","1/2 cebola cortada em rodelas;","1/2 copo (americano) de manteiga ou óleo;","2 ovos batidos em neve."],"steps":["Bate-se a clara em neve e depois junta-se as gemas.","Coloque 1 copo (americano) de queijo ralado, por cima do arroz.","Ponha para assar durante uns 50 minutos, em forno bem quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_%C3%A0_americana","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz de forno -- cru","name":"Arroz de forno -- cru","ingredients":["3 colheres (sopa) de manteiga ou óleo;","2 copos (americano) de arroz cru, lavado e escorrido;","4 copos (americano) de água;","1/2 copo (americano) de queijo ralado;","100 gramas de presunto moído;","1 cenoura, ralada;","1 colher (sopa) rasa, de sal;","1 pimentão vermelho, picado;","Cheiro verde;","1 tomate, picado.","Azeitona verde, picada."],"steps":["Misture todos os ingredientes muito bem.","Leve ao forno em temperatura baixa.","Mexa de vez em quando."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_de_forno_--_cru","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Atum Rhalahdo","name":"Atum Rhalahdo","ingredients":["2 latas de atum ralado (200g drenados)","4 dentes de alho;","2 cebolas grandes;","2 cenouras;","4 tomates maduros;","Orégano à gosto;","Azeite de oliva;","1 copo de requeijão (220g);","Pimenta calabresa à gosto;","Sal à gosto."],"steps":["Drenar e separar o atum;","Ralar o alho e a cebola (ou picar, se preferir);","Ralar, espremer (para tirar um pouco da água) e separar a cenoura;","Ralar ou picar em pedaços pequenos o tomate;","Refogar levemente, com azeite de oliva, a cebola e o alho;","Acrescentar a pimenta calabresa, misturar e, em seguida, acrescentar o atum, cozinhando por uns cinco minutos;","Acrescentar mais azeite, conforme necessário, e adicionar a cenoura e o tomate;","Cozinhar com a panela tampada, até que o tomate esteja bastante mole, sempre mexendo e acrescentando azeite para não queimar;","Acrescentar o sal e o orégano, misturando bem;","Por fim, adicionar o requeijão e cozinhar mais um pouco (2 ou 3 minutos), mexendo até ficar uniforme."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FAtum_Rhalahdo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Arroz integral","name":"Arroz integral","ingredients":["1 xícara (chá) de arroz integral tipo cateto (lavado);","3 xícaras de água;","Sal."],"steps":["Após lavar o arroz, deixe na panela de pressão para tostar o arroz em fogo alto até ficar bem sequinho.","Em seguida, adicione a água e tampe a panela de pressão.","Quando a água começar a ferver e começar a sair vapor, abaixe o fogo.","Depois de 20 minutos de cozimento, desligue o fogo e aguarde a pressão sair."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FArroz_integral","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Açorda à alentejana","name":"Açorda à alentejana","ingredients":["1 bom molho de (ou um molho pequeno de poejo), ou uma mistura das duas ervas);","2 a 4 dentes de ;","1 (sopa) bem cheia de ;","4 (sopa) de ;","1,5 de água a ferver ;","400 de pão caseiro (duro);","4 ."],"steps":["Introduz-se então no caldo o pão, que foi ou não cortado em ou em cubos com uma faca, ou partido à mão, conforme o gosto. Depois, tapa-se ou não a açorda, pois uns gostam dela mole e outros apreciam as suas sopas duras. Os ovos são colocados no prato ou sobre as sopas na terrina, também conforme o gosto.","Muitas vezes, na água utilizada já se cozeu uma posta de pescada ou de bacalhau. Também pode ser acompanhada com assadas ou fritas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FA%C3%A7orda_%C3%A0_alentejana","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/23/A%C3%A7orda_%C3%A0_Alentejana.jpg/960px-A%C3%A7orda_%C3%A0_Alentejana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Filipe Fortes","licence":"CC BY-SA 2.0"},{"title":"pt:Livro de receitas/Bacalhau com Natas","name":"Bacalhau com Natas","steps":["Coza o bacalhau, escorra-o e limpe-o de peles e espinhos, separando-o em lascas.","Reserve-o, assim como a água da cozedura.","Á parte coza também as batatas com a pele.","De seguida escorra-os, descasque-os e corte-as em rodelas e reserve.","Leve uma frigideira a lume brando com manteiga e deixe alourar.","Polvilhe depois com a farinha mexendo energeticamente para ligar.","Regue agora com a água da cozedura que reservou em quantidade suficiente para obter um molho mais ou menos espesso.","Deixe ferver até engrossar um pouco, tempere e retire do lume.","Num tabuleiro refractário coloque camadas alternadas de batatas e bacalhau.","Tempere com sal e pimenta, regue com o molho anterior e de seguida com as natas.","Leve ao forno a gratinar e sirva de imediato."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBacalhau_com_Natas","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/008_Bacalhau_com_natas_serving_in_a_restaurant_in_Coimbra%2C_Portugal_-_Portuguese_cuisine_dish.jpg/960px-008_Bacalhau_com_natas_serving_in_a_restaurant_in_Coimbra%2C_Portugal_-_Portuguese_cuisine_dish.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marek Ślusarczyk (Tupungato) Photo portfolio","licence":"CC BY 3.0"},{"title":"pt:Livro de receitas/Bacalhau à Braz","name":"Bacalhau à Braz","ingredients":["1,200g de bacalhau desfiado dessalgado (ou 1 kg de bacalhau desfiado salgado e seco)","2 xícaras de azeite extra-virgem","2 dentes de alho","2 cebolas grandes","1kg de batatas fritas tipo palito","8 ovos","sal e pimenta","salsa e azeitonas"],"steps":["Se o bacalhau for salgado e seco, deve antes ser dessalgado.","Cozinhe o bacalhau em fogo brando por cerca de 10 minutos.","Retire e escorra.","Cortar as cebolas em rodelas finas e as batatas em palitos.","Fritar o alho no azeite até alourar, depois retirar e reservar; colocar as batatas para uma ligeira fritura, retirando-as para o lado com uma espátula.","No mesmo azeite, fritam-se depois as cebolas até corarem, retirando-as também com a espátula, e depois o bacalhau, até dourar um pouco.","Com o fogo baixo, misturar todos os ingredientes com o bacalhau suavemente durante 5 min.","e depois retirar do fogo.","Bater os ovos, temperando-os com sal e pimenta, e juntar ao preparado.","Levar de novo ao fogo, mexendo constantemente com uma espátula até os ovos coagularem, mas de modo a ficarem macios.","Servir imediatamente numa travessa aquecida, polvilhado com a salsa picada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBacalhau_%C3%A0_Braz","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Bacalhau_a_Bras.jpg/960px-Bacalhau_a_Bras.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fpenteado at en.wikipedia","licence":"CC BY-SA 3.0"},{"title":"pt:Livro de receitas/Bacalhau à Lagareiro","name":"Bacalhau à Lagareiro","ingredients":["4 postas grossas de bacalhau (600 gramas);","1 xícara (= chávena 240 ml) de leite;","4 dentes de alho, cortados em rodelas finas;","Sal e pimenta do reino a gosto;","Suco de 1 limão;","2 ovos batidos;","Farinha de rosca (pão ralado) para envolver;","2 colheres (sopa) (30 gramas) de manteiga de leite;","1 e 3/4 xícaras (chávena 420 ml) de azeite ."],"steps":["Depois de demolhado, retire as peles e os espinhos, corte em quadrados grandes .Em uma travessa, coloque o bacalhau, regue com leite, tempere com alho em rodelas, sal, pimenta do reino e o suco de limão e deixe de molho por duas horas.","Preaqueça o forno em temperatura média (180°C). Escorra os pedaços de bacalhau, reservando o leite, passe-os nos ovos batidos e, em seguida na farinha de rosca, procurando envolvê-los por completo. Distribua os pedaços de bacalhau em uma travessa (que possa ser levada ao forno), coloque sobre cada um deles, um pedacinho de manteiga de leite.","Regue com um pouco de azeite, mas sem cobrir os pedaços de bacalhau, e com 2 colheres (sopa) do leite reservado.","Leve ao fogo e asse, regando de vez em quando com o molho que se forma no fundo da travessa, até o bacalhau ficar bem dourado. Retire do forno e sirva com Batatas ao Murro e salada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBacalhau_%C3%A0_Lagareiro","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Bacalhau_assado_com_batatas_a_murro.jpg/960px-Bacalhau_assado_com_batatas_a_murro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Enrique Dans","licence":"CC BY 2.0"},{"title":"pt:Livro de receitas/Bacalhau à Brás","name":"Bacalhau à Brás","ingredients":["500 gramas de bacalhau limpo;","1 colher (sopa) de óleo;","1/2 cebola picada;","Pimenta do reino e pimenta malagueta a gosto;","1 xícara (chá) de água;","5 ovos batidos (1 ovo para cada pessoa);","1 pacote de batata palha;","Cheiro verde a gosto."],"steps":["Fritar no óleo a cebola. Em seguida, pegar o bacalhau que já estava de molho de véspera e desfiá-lo, não muito pequeno. Dar uma refogadinha e colocar água, tampar e baixar o fogo.","Bater muito bem os ovos e despejá-los em cima do bacalhau. Mexer. Quando os ovos estiverem cozidos, tirar do fogo.","Colocar a batata palha por cima, misturar muito bem.","Salpicar cheiro verde por cima e servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBacalhau_%C3%A0_Br%C3%A1s","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0f/Bacalhau_%C3%A0_br%C3%A1s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adriao","licence":"CC BY-SA 3.0"},{"title":"pt:Livro de receitas/Bananas flambadas com suco de laranja","name":"Bananas flambadas com suco de laranja","ingredients":["8 bananas descascadas;","5 colheres (sopa) de margarina;","2 colheres (sopa) de açúcar mascavo ou comum;","2 colheres (sopa) de rum;","A casca ralada e o suco de 2 laranjas grandes;","2 colheres (chá) de suco de limão.","1 laranja média.","Creme de leite."],"steps":["Corte cada banana em 4 pedaços iguais.","Derreta a margarina numa frigideira grande, adicione as bananas e mexa até que estejam bem envolvidas. Salpique-as com o açúcar e frite-as em fogo médio, virando-as até que estejam douradas.","Despeje o rum sobre as bananas e acenda o fogo; agite a frigideira até que as chamas se apaguem. Acrescente a casca e os sucos e cozinhe por 3 minutos.","Enquanto isso, prepare a laranja para decoração; retire tirinhas finas da casca, sem nada da parte branca, a distância de 1 cm uma da outra, começando do cabo. Corte a laranja em fatias finas e retire as sementes.","Arrume as bananas num prato aquecido e decore-as com as fatias de laranja por cima. Despeje o líquido do cozimento sobre as frutas e sirva imediatamente acompanhado com creme de leite."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBananas_flambadas_com_suco_de_laranja","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Banana_flamb%C3%A9_-_by_Jenene.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jenene de Chinatown, New York City, USA","licence":"CC BY 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Balas de leite","name":"Balas de leite","ingredients":["1 litro de leite --","600 gramas de açúcar;","1 colher (sopa) de manteiga dourada;","1 colher (sopa) de mel;","1 gema;","1 colher (sopa) de farinha de trigo."],"steps":["Misture tudo e leve ao fogo até tomar ponto de fio forte.","Derrame sobre o mármore amanteigado.","Quando estiver morno, faça as balas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBalas_de_leite","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Balas de mel","name":"Balas de mel","ingredients":["2 litros de leite --","3 copos (americano) de açúcar;","1 xícara (chá) de mel;","1 colherinha de bicarbonato;","1 colher de manteiga."],"steps":["Ferver o leite com açúcar e bicarbonato até engrossar.","Depois, coloca-se o mel e a manteiga.","Mexer até atingir um ponto mais forte."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBalas_de_mel","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Balas de coco para festa","name":"Balas de coco para festa","ingredients":["1 coco verde ralado --","1 kg de açúcar."],"steps":["Ralar o coco e depois espremer num pano, retirando todo o caldo. Dispense o coco ralado.","Misture o caldo com o açúcar e coloque para ferver até atingir o ponto de bala.","Não pode mexer, para não açucarar.","Despeje a massa numa pedra de mármore e deixe esfriar.","O próximo passo é esticar a mistura até ficar branca, sendo o ideal que duas pessoas trabalhem juntas nessa etapa.","O doce deverá ser colocado novamente sobre a pedra, para ser cortado em cubos pequenos (tipo balinha de coco de festas)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBalas_de_coco_para_festa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Barreado","name":"Barreado","ingredients":["5&nbsp;kg de carne, sem osso, nervos ou sebo;","3 a maços de cheiro verde;","1 macinho de alfavaca;","1 macinho de salsa miúda;","500 gramas de toucinho fresco;","3 dentes de alho;","6 pitadas de cominho;","6 pitadas de pimenta-do-reino;","3 a 4 folhas de louro;","Sal a gosto."],"steps":["Corte a carne em pedaços e, o toucinho, em fatias bem finas.","Revista a parte interna da panela de barro (lateral e fundo) com toucinho.","Coloque a carne e temperos em camadas sucessivas até 3/4 da panela.","Tampe a panela e \"barreie\" (vede a tampa) para não deixar escapar o vapor.","Deixe cozinhar por no mínimo 12 horas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBarreado","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Barreado_2.jpg/960px-Barreado_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cataleirxs","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Batatas à Bere","name":"Batatas à Bere","ingredients":["Batata inglesa;","Leite;","Margarina;","Farinha de trigo;","Queijo frescal;","Parmesão ralado;","Salsa ou orégano."],"steps":["Cozinhe a batata na água e sal.","Levar os demais ingredientes ao fogo, mexendo até ferver.","Colocar as batatas em uma travessa e cobrir com o creme.","Dourar no forno."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBatatas_%C3%A0_Bere","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Barra de cereal","name":"Barra de cereal","ingredients":["100 g de margarina","150 ml de xarope de bordo","500 g de muesli com frutos secos (ou granola ou cereais com frutos secos)"],"steps":["Coloque o muesli em uma tigela","Derreta a manteiga em uma pequena panela de fundo grosso com o xarope de bordo e cozinhe por 5 minutos em fogo baixo","Quando a calda começar a caramelizar, despeje sobre o muesli de frutas secas e misture bem.","Despeje margarina em uma forma previamente revestida com papel. Alise com as costas de uma colher, apertando","Leve ao forno a 170 °C por 20-25 minutos ou até que fique dourado","Deixe endurecer antes de retirar da forma e corte em barras."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBarra_de_cereal","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Barra_de_cereal.jpg/960px-Barra_de_cereal.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cucchiaio pieno","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Batuqueiro","name":"Batuqueiro","ingredients":["1 Bife de Vitela","1 Curgete","2 Batatas","1 Ovo","2 Fatias de Bacon","1 Copo de Arroz","2 Copos de Água"],"steps":["Assa o bife num grelhador","Corta a Corgete em Rodelas e frita as rodelas","Corta as Batatas ás rodelas para fazer as batatas fritas","Põe um ovo numa fritadeira e misture para ficar em ovo mexido","Frita as Fatias de Bacon","Coza o Arroz","Põe o bife no prato, pondo em cima as rodelas de corgetes e o ovo mexido","Corta o bacon já assado e põe por cima do bife","Põe as Batatas Fritas ao lado do bife","Para acompanhar: Uma Salada de Tomate e Creme de queijo"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBatuqueiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bife à café","name":"Bife à café","ingredients":["1 quilo de bifes da alcatra;","2 colheres (sopa) de manteiga;","1/2 litro de leite;","1 colher (chá) de fécula de batata;","1 colher (chá) de mostarda;","1 limão;","sal e pimenta."],"steps":["Aloure a carne dos dois lados em uma frigideira, utilizando metade da manteiga. Reduza o lume e tempere os bifes com sal grosso e a pimenta.","Dilua a fécula de batata no leite e junte na frigideira assim como a restante manteiga. Deixe fritar bem mexendo frequentemente para que o molho não grude ao fundo da frigideira.","No fim, tempere com a mostarda e algumas gotas de sumo do limão.","Acompanhe com batatas fritas.","Porção para 4 pessoas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBife_%C3%A0_caf%C3%A9","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Caf%C3%A9_Martinho_da_Arcada_-_Lisboa_-_Portugal_%2852070941619%29.jpg/960px-Caf%C3%A9_Martinho_da_Arcada_-_Lisboa_-_Portugal_%2852070941619%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vitor Oliveira from Torres Vedras, PORTUGAL","licence":"CC BY-SA 2.0"},{"title":"pt:Livro de receitas/Bife à Marrare","name":"Bife à Marrare","ingredients":["1 bife do pojadouro (150 grs);","2 colheres de sopa de manteiga;","Sal grosso;","Pimenta;","2 colheres (sopa) de nata."],"steps":["Em uma frigideira com o fundo pesado derreta sobre lume vivo metade da porção da manteiga.","Quando estiver bem quente introduza o bife e deixe alourar ligeiramente de um dos lados. Vire-o sem picar e aloure-o do outro lado (esta operação, que deve ser relativamente rápida, tem por fim evitar que o suco da carne saia). Tempere com sal grosso e pimenta moída na altura.","Retire a gordura da frigideira (conservando lá o bife) e junte a restante manteiga. Reduza o lume, deixe cozer o bife durante uns minutos e, agitando a frigideira, adicione as natas. Deixe engrossar o molho agitando sempre.","Coloque o bife em um prato aquecido e regue com o molho. Sirva acompanhado com batatas fritas em palitos colocadas em um prato coberto com um guardanapo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBife_%C3%A0_Marrare","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bife à rolê","name":"Bife à rolê","ingredients":["2.700 gramas de bifes;","850 gramas de cenoura picada;","1 e 1/2&nbsp;kg de tomate picado;","200 gramas de azeitonas picadas;","1 cebola picada;","350 gramas de bacon;","1 colher (chá) de pimenta do reino;","Sal;","2 pimentas comari;","2 conchas de óleo;","150 gramas de manteiga;","1/2 caixa de extrato de tomate puro purê;","150 palitos."],"steps":["Preparar os bifes, misturar bem os outros ingredientes, enrolar cada bife com os ingredientes e firmar com os palitos.","Numa panela, colocar a manteiga, o óleo e o restante do tempero, colocar os bifes, cobrir com água e deixar cozinhar.","Acrescentar o puro purê."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBife_%C3%A0_rol%C3%AA","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bife à parmegiana","name":"Bife à parmegiana","ingredients":["8 bifes de filé mignon, cortados não muito finos;","1/2 kg de tomates bem maduros;","300 gramas de queijo mussarela, em fatias;","2 ovos;","Farinha de rosca;","Sal, cebola e pimenta a gosto."],"steps":["Tempere os bifes com sal, cebola e pimenta.","Passe-os na farinha de rosca e bata- se bem, para tirar o excesso de farinha.","A seguir, passe-os nos ovos batidos, e novamente, na farinha de rosca.","Frite os bifes e arrume-os num pirex (fôrma refratária).","Faça um molho de tomates com todos os temperos e deixe cozinhar bem.","Espalhe este molho sobre os bifes.","Cubra com queijo mussarela e leve ao forno para gratinar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBife_%C3%A0_parmegiana","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Frango_%C3%A0_parmegiana.jpg/960px-Frango_%C3%A0_parmegiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ComidasDoBrasil","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Biju de tapioca","name":"Biju de tapioca","ingredients":["tapioca fresca (do tipo que é vendida nas feiras livres);","recheio de sua preferência: carne-seca, queijo, manteiga, geleia etc."],"steps":["Ralar a tapioca fresca na peneira sobre a frigideira.","Nivelar a tapioca ralada no formato de uma panqueca.","Ligar o fogo.","Após aproximadamente um minuto na frigideira, virar o lado da panqueca com o auxílio de uma colher.","Deixar mais um minuto no fogo e desligar.","Colocar o recheio de sua preferência sobre o biju: carne-seca, manteiga, geleia, queijo, manteiga de amendoim etc. Dobrar no formato de um sanduíche e está pronto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBiju_de_tapioca","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Biomassa de banana verde","name":"Biomassa de banana verde","ingredients":["6 a 8 bananas verdes (não climatizadas e sem aplicação de gás)"],"steps":["Lave as bananas com água e sabão e mantenha os talos.","Ferva água em uma panela de pressão (até a metade da panela).","Assim que levantar fervura, coloque as bananas verdes com talo e casca. Muito importante a água estar fervendo, pois esse choque térmico faz parte do processo. Espere a panela pegar pressão.","Assim que a pressão iniciar, abaixe o fogo e cozinhe por 10 minutos.","Após esse tempo, desligue o fogo e deixe que a panela perder a pressão naturalmente.","Assim que a panela não tiver mais pressão, retire as bananas ainda quentes, descasque-as e bata em processador ou liquidificador (a banana deve estar quente!).","Bata até virar uma massa espessa.","Está pronta a sua biomassa!","Dica 1: Congele a sua biomassa em porções individuais por até 90 dias, assim ficará mais fácil aplicá-la em suas receitas. Conservada na geladeira dura até 4 dias.","Dica 2: Para descongelar, deixe a biomassa em temperatura ambiente, se quiser que ela fique mais fina e lisa, acrescente água e leve-a ao fogo até ficar totalmente aquecida e logo em seguida (ainda quente), bata-a no liquidificador."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBiomassa_de_banana_verde","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolinho de chuva","name":"Bolinho de chuva","ingredients":["3 xícaras (chá) de farinha de trigo","1 ovo;","2 xícaras (chá) de leite","1 colher (chá) de fermento químico;","1 xícara (chá) de açúcar;","Óleo de cozinha para fritar."],"steps":["Misture todos os ingredientes, colocando por último o fermento.","Faça bolinhas com auxílio de uma colher, e frite em óleo quente.","Depois de fritos, de preferência, polvilhe canela e açúcar por cima dos bolinhos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolinho_de_chuva","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Bolinho_de_chuva%2C_S%C3%A3o_Paulo%2C_2024_01.jpg/960px-Bolinho_de_chuva%2C_S%C3%A3o_Paulo%2C_2024_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JnpoJuwan","licence":"CC0"},{"title":"pt:Livro de receitas/Bolinho de Polvilho","name":"Bolinho de Polvilho","ingredients":["2 pires de polvilho;","1 pires de farinha de trigo;","1 pires de açúcar;","Erva-doce e sal a gosto."],"steps":["Escalda-se com 3 colheres (sopa) de gordura quente e amasse com 3 ovos.","Faça os biscoitos grossos, frite-os em gordura quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolinho_de_Polvilho","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/Bolinho_de_polvilho_frito%2C_Paran%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simplus Menegati","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Bolinho de arroz","name":"Bolinho de arroz","ingredients":["4 ovos --","1 copo (americano) de leite;","3 xícaras (chá) de arroz cozido (de véspera);","1 colher (sobremesa) de manteiga;","1 molho pequeno de salsa e cebolinha;","1/2 litro de óleo (para fritar os bolinhos);","Sal a gosto."],"steps":["Bater no liquidificador, o leite e os ovos inteiros, acrescentando em seguida o arroz, a manteiga e o sal.","Bater mais um pouco, embora o arroz não deva ficar totalmente desmanchado.","Despejar a massa numa bacia e adicionar a salsa e a cebolinha picadas.","Para fritar, deixar o óleo esquentar bem e fazer os bolinhos com ajuda de uma colher de sopa.","Sempre virando os bolinhos quando estiverem fritando, até que fiquem dourados.","Pôr em papel toalha, para absorver a gordura."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolinho_de_arroz","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Por%C3%A7%C3%A3o_de_bolinhos_de_arroz%2C_Paran%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simplus Menegati","licence":"CC0"},{"title":"pt:Livro de receitas/Bolinho caipira","name":"Bolinho caipira","ingredients":["Massa:","Meio quilo de farinha de milho amarela","1 L e meio de água","2 cubos de caldo de carne","4 colheres de sopa de óleo","2 colheres de sopa de farinha de mandioca","Recheio:","Meio quilo de carne moída","Cebola picada, alho amassado","Salsinha e cebolinha picadas","Sal e pimenta do reino, a gosto"],"steps":["Recheio:","Misturar todos os ingredientes e temperar a carne ainda crua","Massa:","Misturar as farinhas em uma vasilha","Pôr óleo","Ferver a água com o cubo de caldo de carne","Entornar a água com caldo na farinha gradualmente ao mesmo tempo que mistura a massa até que fique homogênea","Achatar com as mãos uma parte pequena da massa","Adicionar carne crua e temperada (porém não muito) dentro da massa, formando um bolinho alongado","Após modelar os bolinhos, é necessário fritá-los em óleo quente","Após fritos, deixá-los repousando em um prato ou vasilha com papel, para secar o óleo","Servir"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolinho_caipira","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Bolinho_caipira_no_interior_do_Paran%C3%A1.jpg/960px-Bolinho_caipira_no_interior_do_Paran%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simplus Menegati","licence":"CC BY 4.0"},{"title":"pt:Livro de receitas/Bolinhos fritos","name":"Bolinhos fritos","ingredients":["6 ovos;","6 colheres (sopa) de açúcar;","6 colheres (sopa) de leite;","1 colher (sopa) de fermento em pó;","Farinha de trigo, na quantidade necessária."],"steps":["Bater bem os ovos, o leite.","Depois, de bem batido, juntar o fermento em pó e a farinha de trigo aos poucos, até que dê para enrolar.","Fazer rolinhos e cortar em pedaços pequenos e fritar.","Se quiser, depois de tudo frito, fazer uma calda em ponto de fio e misturar todos os bolinhos com o coco ralado, que ficará todo açucarado também."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolinhos_fritos","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Por%C3%A7%C3%A3o_de_bolinhos_de_polvilho%2C_Paran%C3%A1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Simplus Menegati","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Bolo América","name":"Bolo América","ingredients":["2 tabletes de margarina;","2 xícaras (chá) de açúcar;","4 ovos;","3 xícaras (chá) de farinha de trigo;","1 colher (sopa) de fermento em pó;","1 xícara (chá) de leite;","1 colher (chá) de essência de baunilha (opcional)."],"steps":["Com a batedeira, bata a margarina até que fique cremosa.","Acrescente o açúcar e bata por aproximadamente 8 minutos.","Acrescente os ovos, um de cada vez, batendo sempre a cada ovo que for adicionado.","Vá colocando a farinha de trigo, alternando com o leite. Tanto a primeira quanto a última adição deve ser de farinha de trigo.","Adicione o fermento e misture com a colher de pau.","Adicione a baunilha e misture com a colher de pau. Não bata muito, só o suficiente para que a baunilha se incorpore a massa.","Aqueça o forno em temperatura média.","Coloque o bolo em fôrma untada. Bata a fôrma contra a mesa umas três vezes para retirar possíveis bolhas de ar.","Leve para assar em forno médio, por aproximadamente 35 minutos, dependendo do forno."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_Am%C3%A9rica","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de Pinhão","name":"Bolo de Pinhão","ingredients":["2 xícaras (chá) de pinhão cozido e moído;","1 xícara (chá) de manteiga sem sal;","1 lata de leite condensado;","4 gemas;","1 xícara (chá) de farinha de trigo;","4 claras batidas em neve;","1 colher (chá) de fermento em pó;","1 colher (chá) de sal;","Açúcar a gosto."],"steps":["Bata a manteiga até obter um creme. Adicione o leite condensado e continue a bater. Junte as gemas, uma a uma. Misture o sal e, depois, o pinhão.","Em seguida, misture lentamente a farinha de trigo peneirada com o fermento, mexa e por último, acrescente as claras.","Unte uma fôrma com manteiga e polvinhe-a farinha.","Despeje a massa e asse em forno moderado de 30 a 40 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_Pinh%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de Chocolate com Morango","name":"Bolo de Chocolate com Morango","ingredients":["Trigo","2 Ovos","Açúcar","Leite","1 colher de sopa de Manteiga","Fermento","Achocolatado em pó","1 pote de Nuttela (ou creme de avelã)","2 morangos (bem lavados)"],"steps":["Coloque o trigo,os ovos,o açúcar eo leite,e o fermento e 3 colheres de manteiga.","Misture bem a massa do bolo,depois coloque o achocolatado em pó,misture tudo até a massa ficar igual a massa de bolo.Unte a fôrma com manteiga e trigo, balançando o trigo espalhando ele.Jogue a massa na fôrma, leve ao forno pelo menos 25 minutos ou mais.Depois de pronta a massa,jogue a Nutella ou o creme de avelã despejando em cima,para finalizar decore com morangos bem lavados.Sirva.","Dica: Se gostar, coloque chantilly ou chocolate amargo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_Chocolate_com_Morango","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de cenoura","name":"Bolo de cenoura","ingredients":["1 xícara (chá) de óleo de soja, girassol ou canola (como preferir);","2 xícaras (chá) de açúcar (branco ou mascavo);","4 ovos;","3 xícaras (chá) de farinha de trigo;","3 colheres (chá) de fermento em pó;","2 cenouras;","1 xícara (chá) de leite."],"steps":["Primeiramente bata as cenouras com o mínimo de leite até que tome consistência de um creme poroso.","Misture bem o açúcar e o óleo. Em seguida adicione os ovos e bata com a maior velocidade da batedeira até que a massa clareie.","Adicione alternadamente porções da farinha somada ao fermento e do creme de cenoura, misturando preferencialmente com uma espátula, para o bolo ficar mais macio.","Despeje a massa em uma forma untada e leve ao forno médio por cerca de 40 minutos - dependendo do forno."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_cenoura","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Bolo_de_Cenoura%2C_08-12-2020.jpg/960px-Bolo_de_Cenoura%2C_08-12-2020.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pedro Toniazzo Terres","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Bolo de fubá","name":"Bolo de fubá","ingredients":["1 xícara (chá) de fubá;","1 xícara (chá) de farinha de trigo;","1 e 1/2 xícaras (chá) de leite;","2 colheres (sopa) de açúcar;","3 colheres (sopa) de óleo;","4 colheres (chá) de fermento em pó;","1 colher (chá) de sal;","1 ovo;","1 pitada de erva-doce"],"steps":["Bata a clara em neve, junte a gema, o leite, o óleo e os ingredientes secos. Por fim, ponha uma pitada de erva-doce.","Coloque numa fôrma untada com óleo e leve ao forno para assar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_fub%C3%A1","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Bolo_de_fub%C3%A1.2.jpg/960px-Bolo_de_fub%C3%A1.2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mtvdanilo","licence":"CC BY 4.0"},{"title":"pt:Livro de receitas/Bolo de fubá - maravilhoso","name":"Bolo de fubá - maravilhoso","ingredients":["2 xícaras (chá) de fubá;","2 xícaras (chá) de farinha de trigo;","2 xícaras (chá) de açúcar;","2 ovos;","2 colheres (sopa) de manteiga;","1 copo (americano) de leite;","1 colher (sopa) de fermento em pó;","Erva-doce a gosto."],"steps":["Bater as claras em neve e reserve.","Bata muito bem a manteiga, o açúcar e as gemas. Depois de bem batidos, coloque a farinha, o fubá, o fermento e alternando com o leite e, em seguida a erva doce e, por último, adicione as claras batidas em neve.","Unte uma fôrma medindo 20 cm de diâmetro com manteiga e polvilhe com farinha de trigo, coloque o bolo. e leve ao forno médio por aproximadamente 25 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_fub%C3%A1_-_maravilhoso","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de laranja","name":"Bolo de laranja","ingredients":["2 xícaras (chá) de farinha de trigo;","2 xícaras (chá) de açúcar;","1 xícara (chá) de caldo de laranja;","3 a 4 ovos;","1 colher (sopa) de fermento em pó."],"steps":["Bata as claras em neve, mistura-se as gemas e o açúcar, e torne a bater bem.","Misture a farinha de trigo e o fermento e, por último, o caldo de laranja fervendo, sempre fica mexendo; fica uma massa mole.","Colocar em fôrma untada e polvilhada e levar ao forno pre-aquecido para assar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_laranja","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de milho verde","name":"Bolo de milho verde","ingredients":["5 ovos","2 copos (americano) de leite;","2 e 1/2 copos (americano) de milho verde;","2 copos (americano) de açúcar;","2 colheres (sopa) de manteiga;","2 colheres (sopa) de farinha de trigo;","1 colher (sopa) de fermento em pó;","1 colherinha (café) de sal."],"steps":["Bata todos os ingredientes no liquidificador.","Coloque numa fôrma redonda de buraco no meio, untada com manteiga e polvilhada com farinha de trigo.","Leve ao forno por aproximadamente 30 minutos ou até quando espetando um garfo este não grude na massa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_milho_verde","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de melado e especiarias vegano","name":"Bolo de melado e especiarias vegano","ingredients":["1 xícara de melado de cana (ou mel de engenho ou melaço)","1 xícara de leite vegetal (usei leite de soja não adoçado, mas você pode usar um leite adoçado se quiser um bolo mais doce)","3/4 xícara de azeite de oliva","1 1/2 xícara de farinha de trigo integral","1/2 xícara de farinha de aveia (ou farelo de aveia ou triture aveia em flocos no liquidificador)","2 colher (chá) de canela","1 colher (chá) de gengibre em pó","1/2 colher (chá) de noz moscada ralada","1 colher (chá) de bicarbonato de sódio","Um punhado de amêndoas em lascas (opcional)"],"steps":["Pré-aqueça o forno em temperatura média","Coloque o melado, leite vegetal e azeite em uma panela pequena e aqueça em fogo muito baixo","Mexa bem pra dissolver o melado e desligue o fogo quando a mistura amornar (não deixe esquentar demais)","Misture a farinha, aveia, especiarias, bicarbonato e sal e despeje a mistura líquida por cima. Mexa delicadamente (com um batedor manual estilo “fouet” é perfeito pra misturar a massa) até incorporar os ingredientes secos aos molhados. A massa é mais líquida do que massas pra bolos tradicionais.","Unte (com óleo) e enfarinhe uma forma pequena para bolo inglês (por exemplo, uma forma redonda)","Despeje a massa na forma, cubra com as amêndoas em lascas, se estiver usando, e leve ao forno"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_melado_e_especiarias_vegano","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Bolo_de_melado_vegano.JPG?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Cucchiaio Pieno","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo floresta negra","name":"Bolo floresta negra","ingredients":["3 xícaras (chávenas) (chá) de farinha de trigo;","1 xícara (chá) de leite;","2 xícaras (chá) de açúcar;","3 a 4 colheres (sopa) de achocolatado em pó;","2 colheres (sopa) de margarina;","4 ovos;","1 colher (sopa) de fermento."],"steps":["Coloque na batedeira: os ovos, a margarina, o açúcar, bater durante uns 8 minutos;","Acrescentar a farinha de trigo e vá colocando o leite aos poucos;","Bata mais alguns minutos, acrescente o achocolatado em pó e por último o fermento."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_floresta_negra","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de queijo","name":"Bolo de queijo","ingredients":["1 copo (americano) de leite;","2 copos (americano) de açúcar;","2 copos (americano) de farinha de trigo;","1 copo (americano) de queijo ralado;","3 ovos;","4 colheres (chá) de fermento em pó (fermento em pó)."],"steps":["Bater as claras em neve, em seguida, com as gemas.","Adicione o leite, o açúcar, misturando tudo muito bem.","Coloque a farinha de trigo mais o fermento em pó, sempre batendo.","Adicione o queijo e mexa bem para misturar.","Despeje a massa em fôrma untada.","Coloque no forno preaquecido, asse em temperatura quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_queijo","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cd/Tourteau_fromager_%28bolo_de_queijo%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Marta Cortez","licence":"CC0"},{"title":"pt:Livro de receitas/Bolo de nozes","name":"Bolo de nozes","ingredients":["3 ovos","1 e 1/4 xícara (chá) de açúcar;","1/2 colher (chá) de essência de baunilha;","1/2 xícara (chá) de manteiga;","1 colher (chá) de sal;","2 xícaras (chá) de farinha de trigo;","3 colheres (chá) de pó Royal;","1/3 xícara (chá) mais 2 colheres (sopa) de leite;","1/2 xícara (chá) de nozes picadas."],"steps":["Bata a manteiga com o açúcar e o sal até ficar cremosa.","Adicione as gemas e a baunilha; continue a bater.","Acrescente alternadamente o leite e a farinha, previamente peneirada com o fermento.","Acrescente as nozes picada e as claras em neve. Misture bem.","Asse em fôrma de bolo de camadas, untada e polvilhada com farinha de trigo, em forno moderado, durante uns 30 minutos.","Retire do forno e deixe esfriar.","Corte em 2 camadas. Recheie e cubra com a mistura abaixo. Enfeite com algumas nozes inteiras."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_nozes","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/Bolo_de_nozes_caf%C3%A9_da_tarde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alebasi24","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Bolo especial","name":"Bolo especial","ingredients":["3 gemas de ovos separadas da clara;","2 xícaras (chá) de açúcar;","1 xícara (chá) de leite;","2 xícaras (chá) de farinha de trigo;","1 xícara (chá) de maisena;","2 colheres (sopa) de manteiga;","1 colher (sopa) de pó Royal."],"steps":["Bate-se bem a manteiga com o açúcar e depois as gemas, e, por último, as claras em neve.","Colocar em fôrma untada e asse em forno quente, preaquecido."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_especial","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo d´água","name":"Bolo d´água","ingredients":["4 ovos;","8 colheres (sopa) de água;","2 xícaras (chá) de açúcar;","2 colheres (sopa), cheia, de margarina;","2 xícaras (chá) de farinha de trigo;","1 colher (sopa) de fermento em fermento em pó;","Casca de limão."],"steps":["Bata a manteiga com o açúcar, depois vai pondo água e a farinha; e, por último, as claras em neve e em seguida da casca de limão e depois o fermento em pó.","Coloque em fôrma untada e asse."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_d%C2%B4%C3%A1gua","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo de pimentão","name":"Bolo de pimentão","ingredients":["1 pimentão;","1 xícara (chá) de óleo de soja;","2 tomates maduros sem sementes;","1 cebola média;","2 cubos de caldo em tablete (galinha);","3 ovos inteiros","3 xícaras (chá) de farinha de trigo;","3 colheres (sopa) de leite em pó;","3 colheres (chá) de fermento em pó."],"steps":["Bater no liquidificador: o óleo, os ovos, os tomates, cebola, caldo tablete e o pimentão;","Misturar a massa batida no liquidificador com a farinha, leite em pó e o fermento, após bater bem até formar uma massa homogênea;","Untar uma forma (com cone) com manteiga e polvilhar com farinha de trigo levar a forno ré aquecido por 35 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_de_piment%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo formigueiro","name":"Bolo formigueiro","ingredients":["6 colheres (sopa) de margarina;","2 xícaras (chá) de açúcar;","4 ovos;","2 xícaras (chá) de farinha de trigo;","1 xícara (chá) de leite;","1/2 xícara (chá) de geléia a gosto;","100 gramas coco ralado;","200 gramas de chocolate granulado;","1 colher (sopa) de fermento em pó;","Manteiga para untar e farinha de trigo para polvilhar."],"steps":["Bata as claras em neve firme, e reserve.","Em seguida bata bem a margarina como açúcar até obter um creme fofo.","Adicione as gemas uma a uma batendo sem parar, e assim colocando o restante dos ingredientes.","Leve ao forno preaquecido e deixe assar por aproximadamente uns 30 minutos.","Após assado, retire do forno e deixe esfriar.","Leve a geladeira para depois desenformar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_formigueiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo mármore","name":"Bolo mármore","ingredients":["3 xícaras (chá) de farinha de trigo;","1 xícara (chá) de manteiga;","1 xícara (chá) de leite;","2 xícaras (chá) de açúcar;","4 ovos;","1 colher (sopa) de fermento em pó;","2 colheres sopa) de chocolate em pó."],"steps":["Bata o açúcar com a manteiga, os ovos inteiros, e junte os outros ingredientes e, por último, o fermento já misturado com a farinha de trigo.","Depois da massa pronta, separe um parte e nela misture 2 colheres de chocolate em pó.","Unte bem a fôrma com manteiga, polvilhe-a com farinha de trigo e vai pondo a massa em camadas:","Uma camada branca e outra escura.","Leve-a para assar e cubra-a com confeitos e amêndoas picadas ou outro glacê, se preferir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_m%C3%A1rmore","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo piquenique","name":"Bolo piquenique","ingredients":["3 ovos;","2 xícaras (chá) de açúcar refinado;","1 xícara (chá) de leite;","2 xícaras (chá) de farinha de trigo;","1 xícara (chá) de amido de milho;","2 colheres (sopa) de manteiga;","1 colher (sopa) de fermento em pó;","1 pitada de sal."],"steps":["Bater o açúcar com a manteiga até ficar esbranquiçado, formando-se um creme.","Acrescenta as gemas, o leite, a amido de milho e a farinha (que já devem estar peneirados), o fermento e, por último, as batidas em neve..","Coloque em fôrma untada com manteiga e asse em forno regular."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_piquenique","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo maravilhoso","name":"Bolo maravilhoso","steps":["Ligue o forno em temperatura média (180 graus).","Coloque a manteiga e o açúcar numa batedeira e bata até obter um creme branco e volumoso.","Acrescente os ovos, um a um, e continue batendo até obter um creme homogêneo.","Acrescente a farinha de trigo, as nozes moídas e bata por mais alguns instantes.","Desligue a batedeira e acrescente os ingredientes restantes. Mexa bem com uma colher até obter uma massa homogênea.","Coloque a massa numa forma, para pão (retangular, tipo para pão de fôrma), untada com manteiga e farinha.","Leve o bolo ao forno pré-aquecido e deixe assar por 70 minutos ou até que fique pronto.","Para verificar se o bolo já está assado, espete um palito no centro do bolo. Se o palito sair limpo, o bolo estará no ponto.","Retire o bolo do forno e espere esfriar.","Desenforme e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_maravilhoso","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo mexicano de chocolate","name":"Bolo mexicano de chocolate","ingredients":["3 xícaras de açúcar","1 1/2 xícaras de manteiga","3 latas de leite evaporado (leite evaporado é um leite mais concentrado, em que parte da água foi retirada. É praticamente um leite condensado, porém sem açúcar, encontrado em lojas e feirinhas de produtos bolivianos no Braz/Bom Retiro e não tem substituto)","12 gemas","3 xícaras de coco ralado","3 xícaras de nozes pecãs","3 colheres de chá de baunilha"],"steps":["Misturar o açúcar, a manteiga,o leite evaporado e as gemas numa panela.","Cozinhar a fogo médio, mexendo, por 25 minutos.","Espere esfriar por 20 minutos e adicione os outros ingredientes."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_mexicano_de_chocolate","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo sem nome","name":"Bolo sem nome","ingredients":["6 copos (americano) de farinha de trigo;","4 copos (americano) de açúcar;","1 e 1/2 copos (americano) de leite;","2 colheres (sopa) de fermento em pó;","4 ovos;","4 colheres (sopa) de óleo."],"steps":["Bata as claras em neve. Coloque as gemas, coloque o açúcar, o óleo.","Acrescente a farinha de trigo aos poucos.","Põe o fermento em pó no leite fervendo e depois coloque na massa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_sem_nome","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo verde","name":"Bolo verde","ingredients":["4 ovos;","1 copo de iogurte natural;","A mesma medida (deste copo) de óleo;","1 caixa de gelatina sabor limão;","1 pacote de massa para bolo pronto, sabor limão;","1 colher (sopa) de fermento em pó.","1 lata de leite condensado;","Suco de 3 limões."],"steps":["Primeiro bata no liquidificador os ovos, o iogurte e óleo.","Acrescente o pó da caixinha de gelatina, a massa de bolo pronto e o fermento em pó.","Bata até misturar bem.","Unte com manteiga e polvilhe com farinha de trigo uma fôrma de buraco no centro (24 cm de diâmetro).","Despeje a massa na fôrma e leve para assar em forno pré aquecido a 160 graus, por aproximadamente 35 ou 40 minutos.","Retire do forno, deixe amornar e tire da fôrma.","Bata no liquidificador o leite condensado com o suco de limões e cubra o bolo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_verde","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo salgado","name":"Bolo salgado","steps":["Afogue a carne, tempere, coloque todos os ingredientes do recheio e faça um molho com bastante massa de tomate.","Coloque a metade da massa na fôrma untada, coloque o recheio e cubra com o restante da massa.","Leve ao forno quente para assar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_salgado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo simples de laranja","name":"Bolo simples de laranja","ingredients":["120 gramas de margarina","4 ovos"],"steps":["bata a margarina com o açúcar até virá um creme fofo e claro","adicione,uma a uma,as gemas dos ovos,sempre batendo","peneire a farinha de trigo juntamente com o fermento e adicione ao creme, alternadamente,com o suco de laranja","por último,misture,delicadamente,as claras em neve","despeje em fôrma untada e polvilhada e leve ao forno médio previamente aquecido,por cerca de 40 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_simples_de_laranja","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bolo vulcão de chocolate","name":"Bolo vulcão de chocolate","ingredients":["3 ovos","1 (chá) de açúcar","2 xícaras (chá) de farinha de trigo","1 xícara (chá) de chocolate meio amargo","3/4 xícara (chá) de óleo","1 colher (sopa) de fermento em pó","1 pitada de sal","1 xícara (chá) de leite"],"steps":["Em um liquidificador, bata os ovos, o açúcar, o óleo, o achocolatado e a farinha de trigo.","Despeje a massa em uma tigela e adicione a água quente e o fermento, misturando bem.","Despeje a massa em uma forma untada e asse em forno médio-alto (200° C), preaquecido, por 40 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBolo_vulc%C3%A3o_de_chocolate","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Brigadeiro","name":"Brigadeiro","ingredients":["1 lata de leite condensado;","4 colheres (sopa) de chocolate em pó;","1/2 colher (sopa) de manteiga;","chocolate granulado para enfeitar."],"steps":["Derreta a manteiga em uma panela, despeje o leite condensado e o chocolate em pó. Misture sempre em fogo médio a baixo até obter fervura, engrossar e soltar do fundo.","Retire do fogo e deixe amornar.","Unte as mãos com manteiga e vá enrolando a mistura (mais ou menos uma colher de sopa) em bolinhas.","Passe as bolinhas pelo chocolate granulado.","Se desejar, coloque-as em forminhas de papel."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBrigadeiro","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/001_Portuguese_cuisine_-_Brigadeiro_chocolate_cake_in_Portugal.jpg/960px-001_Portuguese_cuisine_-_Brigadeiro_chocolate_cake_in_Portugal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marek Ślusarczyk (Tupungato) Photo portfolio","licence":"CC BY 3.0"},{"title":"pt:Livro de receitas/Bombom de criança","name":"Bombom de criança","steps":["Esta receita não vai ao fogo, basta misturar os ingredientes.","Torna-se sabujo uma massa consistente o suficiente para ser moldada.","Caso não consiga o ponto imediato (depende da umidade do dia), pode-se ir acrescentando um pouco mais de leite em pó.","Faça bolinhas e passe no açúcar de confeiteiro ou se preferir algo mais sofisticado, banhe as bolinhas em chocolate meio-amargo derretido."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBombom_de_crian%C3%A7a","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Broa aroisa","name":"Broa aroisa","ingredients":["1 litro de leite;","l xícara de chá (160 g) de açúcar;","1 colher de chá de sementes de erva-doce;","1 1/4 xícara de chá (400 g) de margarina;","3 1/3 xícaras de chá (400 g) de farinha de trigo;","1 2/3 xícara de chá (200 g) de fubá;","8 ovos;","Fubá para enrolar."],"steps":["Coloque numa panela o leite o açúcar a erva-doce e a margarina.","Leve ao fogo até levantar fervura e retire.","Coloque a farinha e o fubá na tigela da batedeira e despeje por cima a mistura de leite ainda quente.","Vá batendo e adicionando os ovos, um a um, até a massa ficar homogênea.","Com uma colher de sopa, pegue colheradas da massa e passe no fubá.","Vá colocando as broinhas numa assadeira e leve para assar em forno moderado (180°C) preaquecido até ficarem ligeiramente douradas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBroa_aroisa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Café cremoso cappuccino","name":"Café cremoso cappuccino","ingredients":["1 lata média de leite em pó;","1 vidro médio café solúvel granulado – 100 gramas;","20 colheres (sopa) de açúcar refinado;","1 colher (sopa) de bicarbonato de sódio;","Uma pitada de canela em pó (Opcional)."],"steps":["Misturar bem todos os ingredientes.","Nota: Se quiser, pode acrescentar 4 colheres (sopa) de achocolatado em pó para cada mistura","Dividir esta mistura em 3 partes e bater uma por uma no liquidificador.","Guardar em vidros hermeticamente fechados.","Para cada xícara de café, colocar 3 colheres (café), despejando água fervendo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCaf%C3%A9_cremoso_cappuccino","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Café cremoso à moda Bomjepe","name":"Café cremoso à moda Bomjepe","ingredients":["1 xícara (chá) ou 1 copo (americano) de café solúvel granulado (Nescafé);","3 e 1/2 xícaras (chá) (ou copos americano) de açúcar refinado;","1 xícara (chá) ou (1 copo americano) de água fervente.","2 colherinhas (chá, rasas) de canela em pó."],"steps":["Coloque na tigela da batedeira o açúcar refinado com o café solúvel granulado e misture bem com uma colher. Em seguida acrescente a água fervendo e mexa bem com a colher. A seguir bata por aproximadamente 10 minutos, até virar um creme (tipo chantilli).","Retire o creme da batedeira, coloque-o em vasilhas de plástico e conserve-as no freezer. Validade: 60 (sessenta) dias.","Para fazer o café cremoso, coloque 1 colher (sobremesa) deste creme em 1 xícara (chá) de leite quente, mexa bem para ficar cremoso e sirva a seguir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCaf%C3%A9_cremoso_%C3%A0_moda_Bomjepe","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Bruschetta","name":"Bruschetta","ingredients":["Tomate","Pão italiano","Queijo muçarela ralado","Molho de tomate","Azeite","Orégano"],"steps":["Pique o tomate em cubinhos e reserve em uma travessa","Rale a mussarela e coloque em outra travessa","Passe um pouco de molho de tomate no pão italiano, coloque o tomate e cubra com o queijo. Tempere com azeite e orégano.","Coloque em uma assadeira e leve ao forno pré-aquecido por 10 minutos ou o tempo necessário para o queijo derreter."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FBruschetta","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/3/39/Bruschetta_with_Tomatoes-01.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mike_fleming","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Caldo de camarão","name":"Caldo de camarão","ingredients":["100 Gramas de Mandioca picadinha e cozida (mantenha a água)","4 Xícaras de chá de Água","1 Tomate médio picadinho","50 Gramas de Camarão médio cozido e picado","1 dente de alho amassado com sal"],"steps":["Doure o alho amassado com sal, desligue o fogo","Acrescente no alho o camarão cozido e misture até a mistura ficar morna","Em outra panela, misture o tomate picadinho com a mandioca (com caldo) e leve ao fogo até ferver","Misture o alho com o camarão no caldo de mandioca com tomate em fogo brando por 1 minuto"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCaldo_de_camar%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/California Roll","name":"California Roll","ingredients":["alface","alga","gergelim","pepino cortado em tiras","manga","kani (siri)","maionese","arroz japonês"],"steps":["Coloque a folha de alga sobre a esteira de bambu e distribua por cima uma camada de arroz por toda a extensão da alga.","Polvilhe com gergelim.","Vire a alga para cima, deixando o arroz em contato com a esteira.","Espalhe a maionese sobre a alga, coloque a alface, a manga, o pepino e o kani cortado ao meio.","Enrole o sushi com o auxílio da esteira, pressionando levemente para fixar bem o conteúdo.","Com uma faca bem afiada corte o sushi em 6-8 porções."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCalifornia_Roll","country":"United States","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Notes_of_a_voyage_to_California_via_Cape_Horn%2C_together_with_scenes_in_El_Dorado%2C_in_the_years_of_1849-%2750._With_an_appendix_containing_reminiscences_together_with_the_articles_of_association_and_roll_%2814767330224%29.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"pt:Livro de receitas/Carne com moyashi","name":"Carne com moyashi","steps":["Corte a carne em fatias bem fininhas.","Esquente um pouco de óleo na wok e deixe esquentar bem.","Coloque a carne e deixe refogar bem até ficar fritando no óleo.","Junte a carne num canto da wok e coloque mais óleo se necessário para refogar o alho, a cebola e a cenoura.","Misture tudo e junte o moyashi.","Tempere com aji-no-moto, pimenta, o molho de ostras e o shoyu.","Revolva bem o refogado e deixe alguns instantes só para o moyashi dar uma murchada de leve.","Desligue o fogo, regue com um fio de óleo de gergelim e espalhe cebolinha verde e gergelim branco a gosto.","Categoria:Culinária do Japão"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCarne_com_moyashi","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Casadinhos","name":"Casadinhos","ingredients":["3 ovos (gemas separadas das claras);","1/2 xícara (chá) de açúcar;","1/2 xícara (chá) de fécula de batata;","1/2 xícara (chá) de farinha de trigo."],"steps":["Bata as claras e o açúcar até virar suspiro.","Primeiro batas as claras em neve firme , vá acrescentando o açúcar aos poucos. Junte as gemas uma a uma, sempre batendo.","Peneire a farinha e a fécula e adicione à mistura de ovos.","Unte a assadeira, polvilhe, pingue a massa.","Leve ao forno a 170°C e asse durante uns 10 minutos ou até dourar as bordinhas.","Depois de morno, una cada dois com doce de leite e passe no açúcar refinado."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCasadinhos","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Casadinhos_20181214.jpg/960px-Casadinhos_20181214.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Londonjackbooks","licence":"CC0"},{"title":"pt:Livro de receitas/Casquinha de siri","name":"Casquinha de siri","ingredients":["1/2 kg de siri, já catado;","1 cebola, cortada em rodelas;","Tomates;","Pimentões;","Cheiros verdes picados;","Pimenta verde;","Água de coco;","1/2 xícara (chá) de azeite de dendê;","Sal;","3 colheres (sopa) de óleo."],"steps":["Ponha numa panela o óleo, cebola, tomates, cheiro verde, pimentão, pimenta verde e um pouco de água.","Junte o catado de siri e sal e deixe cozinhar em fogo brando.","Quando estiver cozido, junte a água de coco e o azeite de dendê.","Misture o caldo com farinha, ele ficará como uma farofa, é muito famoso na Bahia, chamado de “moqueca de siri”."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCasquinha_de_siri","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Casquinha.de.siri.jpg/960px-Casquinha.de.siri.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Msadp06","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Cerveja livre","name":"Cerveja livre","ingredients":["Água (11,7 L)","Malte","Pilsen (2,0 Kg)","Pale Ale (0,6 Kg)","Caramelo (230 g)","Carafa (100 g)","Lúpulo","Variedade Galena (22,5 g em pellets de 10,5% alfa-ácidos)","Variedade Perle (10,0 g em pellets de 4.4% alfa-ácidos)","Levedura","Ale (alta fermentação, SAFALE SO 4)"],"steps":["Moer os maltes (2,930 Kg).","Misturar os maltes moídos em 11,7 L de água a 66ºC (proporção – 1 Kg malte : 4 L água).","Manter mosto a 66ºC por 60 minutos.","Elevar temperatura para 72ºC.","Manter mosto a 72ºC por 5 minutos.","Elevar temperatura para 78ºC.","Manter mosto a 78ºC por 10 minutos.","Iniciar filtração coletando aproximadamente 9 L de mosto.","Lavar o bagaço com 11 L de água a 78ºC, coletando no total 20 L de mosto.","Ferver mosto filtrado por 75 minutos.","Adicionar 12,5 g de lúpulo Galena 1 minuto após início da fervura, 10,0 g de lúpulo Galena 30 minutos após início da fervura e 10,0 g de lúpulo Perle 1 minuto antes do término da fervura.","Resfriar o mosto a 19ºC e transferir para fermentador limpo e esterilizado. Aerar o mosto frio, dissolvendo o máximo de oxigênio possível.","Dosar levedura (proporção – 5 a 8 g levedura : 10 L mosto frio).","Fermentar a 20ºC até processo de fermentação completo (aproximadamente 4 a 5 dias).","Cuidar para não mais aerar a cerveja em processo de fermentação e maturação.","Resfriar para 8 a 10ºC e manter esta temperatura de maturação durante 10 a 15 dias.","Resfriar para 0 a 2ºC nos últimos 2 dias de maturação para garantir o máximo de sedimentação e remoção de leveduras possível.","Acondicionar em garrafas limpas e esterilizadas e manter a temperatura entre 2 e 4ºC para consumo em, no máximo, 20 dias.","Saúde!"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCerveja_livre","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/RMLLBiereLibre.jpg/960px-RMLLBiereLibre.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Quentin THEURET","licence":"CC BY 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Cheesecake","name":"Cheesecake","steps":["Misture o biscoito e a manteiga e forre o fundo de uma forma de 23 cm de diâmetro. Ideal o uso de uma forma de fundo falso. Reserve;","Coloque os demais ingredientes na batedeira e bata até formar um creme homogêneo;","Despeje sobre a massa e leve ao forno pré-aquecido por, no mínimo, 45 minutos;","Retirar do forno e deixar esfriar;","Após frio, colocar na geladeira e deixar gelar;","Após gelado, desenforme e cubra com a geléia (sugestão: camada de cerca de 1cm)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCheesecake","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/%E2%80%98Cheesecake%E2%80%99_at_Kong_vegan_restaurant%2C_Lisbon_%2854886481193%29.jpg/960px-%E2%80%98Cheesecake%E2%80%99_at_Kong_vegan_restaurant%2C_Lisbon_%2854886481193%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leonie Bourke","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Chicória refogada","name":"Chicória refogada","ingredients":["Chicória","Alho","Pimenta calabresa ou outro tipo, a gosto","Azeite de oliva extra virgem","Pinhão","Uva-passa","Sal"],"steps":["Lave bem a chicória e corte em tiras grossas.","Em uma panela ou frigideira antiaderente, coloque os pinhões, leve ao fogo mexendo constantemente até que fiquem dourados. Retire da panela e reserve.","Em uma panela ou frigideira grande, refogue no azeite o alho em pedacinhos ou espremido e a pimenta calabresa","Acrescente a chicória, as uvas-passas, um pouquinho de água, tampe e deixe cozinhar em fogo baixo, mexendo de vez em quando para não grudar, verificando o ponto desejado de cozimento","Adicione sal a gosto","Adicione os pinhões e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FChic%C3%B3ria_refogada","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Chic%C3%B3ria_refogada.jpg/960px-Chic%C3%B3ria_refogada.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cucchiaio pieno","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Cocada","name":"Cocada","ingredients":["1 kg de coco fresco ralado;","250 ml de água;","500 gramas de açúcar refinado;","1 colher (sopa) de glucose de milho ou karo;","1 lata de leite condensado;","100 gramas de nozes."],"steps":["Colocar a água, o açúcar e a glucose em uma panela. Deixar ferver até dar ponto de bala.","Em seguida acrescentar o coco e deixar secar.","Colocar as nozes e o leite condensado, mexendo por 5 minutos.","Despejar em um tabuleiro untado e cortar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCocada","country":"Latin America","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Cookies de banana e pasta de amendoim","name":"Cookies de banana e pasta de amendoim","ingredients":["1 1/2 bananas maduras","1 colher de sopa de pasta de amendoim","2 xícaras (chá) de farinha de aveia","Canela a gosto"],"steps":["Amasse as bananas com um garfo até formar um purê.","Adicione a pasta de amendoim e misture.","Adicione a canela.","Adicione a farinha e misture até a massa estar desgrudando da mão (você pode precisar de mais ou menos farinha).","Forme as bolinhas e coloque-as em uma assadeira em forno pré-aquecido a 180 graus por 20 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCookies_de_banana_e_pasta_de_amendoim","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Creme de cupuaçu","name":"Creme de cupuaçu","ingredients":["2 cupuaçus;","1 lata de leite condensado;","1 lata de creme de leite.","1 pacote pequeno de biscoito de leite ou maisena."],"steps":["Bata tudo no liquidificador (menos o biscoito).","Arrume em camadas em um pirex, alternando o creme e o biscoito moído, de maneira que termine com o creme por cima de tudo.","Leve à geladeira e sirva bem gelado."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCreme_de_cupua%C3%A7u","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Cupua%C3%A7u.JPG?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pedro Spoladore","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Cozido de feijão e vinho","name":"Cozido de feijão e vinho","ingredients":["1 xícara (chá) de feijão, rosinha;","1 litro de água;","1 folha de louro;","12 colheres (sopa) de margarina;","1/2 cebola, picada em rodelas;","1/2 xícara (chá) de vinho tinto seco;","Sal a gosto."],"steps":["Numa panela de pressão, junte o feijão, a água e a folha de louro. Cozinhe por cerca de 35 minutos após o início da pressão.","Numa panela, aqueça a margarina e doure a cebola. Acrescente o feijão com seu caldo de cozimento e o vinho tinto. Tempere com sal a gosto.","Cozinhe em fogo brando, panela semi tampada, por cerca de 10 minutos ou até o caldo começar a engrossar.","Sirva quente.","Dica: Pode acrescentar carne à preparação."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCozido_de_feij%C3%A3o_e_vinho","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Creme azedo","name":"Creme azedo","ingredients":["500ml de creme de leite fresco","2 limões","Salsinha ou tomilho picados","Sal e ajinomoto a gosto"],"steps":["Em uma vasilha funda, junte o creme de leite e o suco dos limões","Bata na batedeira durante cinco minutos em velocidade média","Quando estiver em ponto de neve, misture a salsinha picada e acerte o tempero."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCreme_azedo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Creme de jaca","name":"Creme de jaca","ingredients":["Polpa de uma jaca madura","Açúcar","Leite condensado ou Leite em pó","Água"],"steps":["Bater no liqüidificador a polpa da jaca acrescida de bem pouca água, apenas o suficiente para que a lâmina triture a polpa de modo homogêneo.","Em seguida acrescente o leite condensado ou o pó de leite na proporção de 10 colheres por litro de polpa, açúcar a gosto ou cerca de três colheres por litro.","Bata tudo e despeje numa forma, levando imediatamente ao congelador.","Mesmo gelado ele não fica duro, fica sempre na consistência de sorvete.","Servir como um sorvete.","Jaca Categoria:Jaca, receitas com"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCreme_de_jaca","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Creme de legumes com sonhos","name":"Creme de legumes com sonhos","steps":["Por o grão de molho durante 24 horas; no dia seguinte, lavar bem com água fria e cozer.","Na mesma panela onde coze o grão, juntar a cenoura, a parte branca do alho francês , as trufas com o molho (reservar algumas), a carcaça e o peito de frango e deitar um fio de azeite e sal.","Quando estiver tudo cozido, retirar as carcaças e reservar o peito do frango.","Passar o grão e o caldo por um passador, e a seguir por um coador de rede fina para não ficar com grumos.","Para preparar os sonhos, triturar o peito de frango e colocá-lo com água e sal num tacho pequeno.","Quando começar a ferver, deitar a farinha e o fermento, mexendo sempre até formar uma massa que se separa das paredes do tacho.","Retirar do lume e deixar arrefecer.","Em seguida, juntar os ovos inteiros um a um, misturando bem.","Depois, com a ajuda de uma colher, deitar a massa numa fritadeira com óleo abundante e fritar os sonhos.","Quando servir, deitar o creme de grão em tigelas individuais e colocar por cima umas fatias de trufa e dois sonhos por pessoa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCreme_de_legumes_com_sonhos","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Cuscuz","name":"Cuscuz","ingredients":["1 xícara (chá) de óleo;","100 gramas de cebola;","1/2&nbsp;kg de tomates, batido no liquidificador;","2 cubinhos de caldo de galinha Knor;","2 ovos;","1 lata de ervilha;","1 xícara (chá) de azeitonas, picadas;","1 lata de palmito de 1/2&nbsp;kg;","1 xícara (chá) de cheiro verde e farinha de milho o necessário."],"steps":["Faça um refogado com óleo, cebola e tomate.","Depois de tudo bem cozido, junte 2 cubos de caldo de galinha Knor, acrescentando os ovos batidos, as ervilhas com água e cheiro verde.","Quando começar a ferver, acrescente a farinha de milho e mexa até soltar da panela."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCuscuz","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Cuscuz_nordestino.jpg/960px-Cuscuz_nordestino.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"André Koehne","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Cuscuz de Mandipuva","name":"Cuscuz de Mandipuva","ingredients":["4&nbsp;kg (ou mais) de raízes de mandioca fresca;","Sal a gosto;","Erva-doce;","Canela em pó;","Cravo."],"steps":["Apanhe as raízes de mandioca, corte as pontas e abra cortes longitudinais na casca.","Coloque-as no \"lago\" (buraco feito com areia) e deixe de \"banho\", de 4 a 5 dias.","Depois que a mandioca ficar mole (fermentar), tire a casca e esprema o produto num saco de algodão.","Depois de enxuta e seca, soque-a num pilão até virar farinha.","Coloque a farinha em um recipiente, de preferência uma gamela, e adicione sal, canela, cravo e erva-doce.","Faça uma massa, coloque em uma cuscuzeira e cozinhe em banho-maria (no vapor).","Deixe cozinhar de 25 a 30 minutos e estará pronto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCuscuz_de_Mandipuva","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Crème Brûlée","name":"Crème Brûlée","ingredients":["500ml creme de leite fresco;","100g açúcar;","6 gemas de ovo;","1 fava de baunilha;","Açúcar para caramelização."],"steps":["Pré-aqueça o forno a 160°C.","Ferva o creme de leite.","Bata as gemas com o açúcar e a fava de baunilha até misturar bem.","Tempere as gemas com um pouco do creme de leite fervido utilizando uma peneira (utilize utensílio de metal para misturas quentes), deixando passar só a parte líquida.","Adicione o resto do creme de leite.","Mexa até obter uma mistura homogênea.","Coloque a mistura em pequenas cumbucas individuais.","Leve ao forno a 160°C, em banho-maria, por cerca de 35 min.","Após, leve para a geladeira por 4h, no mínimo.","Ao servir, maçarique o creme com um pouco de açúcar para formar a crosta caramelizada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FCr%C3%A8me_Br%C3%BBl%C3%A9e","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Black_cr%C3%A8me_br%C3%BBl%C3%A9e_at_Early_%2851706676151%29.jpg/960px-Black_cr%C3%A8me_br%C3%BBl%C3%A9e_at_Early_%2851706676151%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bex Walton from London, England","licence":"CC BY 2.0"},{"title":"pt:Livro de receitas/Doce de figo – em calda","name":"Doce de figo – em calda","ingredients":["Conforme a quantidade de fazer em proporção a esta receita.","5 kg de figos verdes,","4 kg de cristal,","e canela, a gosto (se quiser)."],"steps":["Lave os figos, dê um pequeno corte, em forma de cruz, na cabeça do (ou seja, na parte oposta ao cabinho), sem aprofundar a lâmina da faca (de um milímetro, mais ou menos, isto é, basta cortar a pele), enxágüe-os e coloque-os em panela (ou tacho de cobre) com e leve ao fogo, dando somente uma aferventada neles.","Retire do fogo e ponha numa peneira para escorrer a água, secando-os.","Leve ao congelador, de um dia para o outro, acondicionados em sacos de plásticos, esparramando-os para que fiquem menos agrupados possível (se quiser, pode colocar em fôrmas de alumínio, esparramados também), para evitar que se grudem uns aos outros.","No dia seguinte, ou quando quiser, pegue os figos congelados e, de um por um, leve-os debaixo da torneira e com as pontas dos dedos puxe a pele (casca) do figo.","Coloque os figos, já sem pele, porém ainda congelados, numa panela grande e funda (ou tacho), cubra com água e afervente-os umas três vezes, sempre trocando a água. A cada troca de água use sempre água quente para reposição. Não deixe por muito tempo, para evitar que se cozinhem durante este processo.","Em seguida, coloque os figos juntamente com a metade da quantidade do açúcar desta receita (ao colocar, vá intercalando figo com açúcar), deixando cozinhar por 1 hora ou mais, até tomarem gosto.","Depois, leve ao fogo baixo e ponha cravo e canela a gosto (se quiser) e ferva os figos até terminar o cozimento, ou até que fiquem translúcidos.","Retire do fogo e coloque num recipiente, esfriando.","À parte, faça uma calda não muito grossa com o restante do açúcar.","Em seguida, jogue esta calda sobre os figos.","Conserve na geladeira ou guarde no congelador."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FDoce_de_figo_%E2%80%93_em_calda","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Doce de coco","name":"Doce de coco","ingredients":["1 ralado;","1/2 kg de ;","1 colherinha de ;"],"steps":["Tire a do e reserve-a, quebre-o e rale sem descascar a pele.","Numa panela coloqe 1 xícara (chá) de e deixe queimar.","Quando estiver bem escuro, junte a do e depois o ralado.","Quando a calda engrossar, tire do fogo e junte a ."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FDoce_de_coco","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Doce de jaca","name":"Doce de jaca","ingredients":["1/2 pequena;","3 (chá) de ;","2 (sopa) de suco de ."],"steps":["Abra a jaca ao meio, separe os gomos e retire as sementes. Reserve.","Coloque o açúcar em uma , leve ao fogo, sem parar de mexer, por 15 minutos, ou até dourar o açúcar.","Reduza o fogo, acrescente cuidadosamente 4 (chá) de e misture até o açúcar dissolver.","Adicione a jaca e cozinhe, mexendo de vez em quando, por 8 minutos, ou até ficar macia e com uma calda dourada e encorpada.","Desligue o fogo e acrescente o suco de limão.","Espere esfriar e transfira para uma compoteira juntamente com a calda.","Sirva com ."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FDoce_de_jaca","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Doce de casca de maracujá","name":"Doce de casca de maracujá","ingredients":["500 gramas de cristal;","500 ml de ;","e , a gosto;","12 cascas de azedo;","1/2 copo de polpa de ."],"steps":["Descascar os maracujás e cortar as cascas em pétalas. (De véspera, deixe as pétalas de molho em , trocando a três vezes para o doce não amargar","Leve ao fogo o cristal, a , o e a canela e faça uma calda rala. Ponha as pétalas de e vá cozinhando até que elas fiquem translúcidas.","Vá pingando se a calda for ficando muito grossa.","Quando ficarem transparentes, acrescente a polpa de , e quando atingir a fervura, cozinhe mais 5 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FDoce_de_casca_de_maracuj%C3%A1","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Doce de banana vegano","name":"Doce de banana vegano","ingredients":["7 bananas nanicas grandes cortadas em rodelas não muito finas","¼ xícara (chá) de água","1 xícara (chá) de açúcar","1 colher (sopa) rasa de canela em pó","1 colher (sopa) de suco de limão"],"steps":["Coloque o açúcar em uma panela grande de fundo grosso, em fogo médio e caramele-o até dourar (não mexa, apenas balance a panela), o açúcar tem que estar completamente dissolvido. Junte a água e “balance” a panela até formar uma calda.","Adicione as bananas misture com cuidado, com uma colher de pau e abaixe o fogo.","Quando começar a ferver, peneire a canela sobre o doce, misture com cuidado (balançando a panela), acrescente o limão e misture novamente. Cozinhe até obter a consistência deseja, tomando o cuidado de não deixar as bananas desmancharem! Conserve na geladeira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FDoce_de_banana_vegano","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/74/Doce_de_banana.jpg/960px-Doce_de_banana.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Empadão de lentilhas vermelhas","name":"Empadão de lentilhas vermelhas","ingredients":["250 gramas de lentilhas vermelhas previamente cozidas num refogado com cebola e tomate;","1 colher de chá de orégão seco;","Pimenta e sal q.b.;","1 quilo de batatas cozidas;","1/2 copo de leite de soja ou leite de vaca quente;","Margarina vegetal."],"steps":["Aqueça o forno para cerca de 200 °C.","Numa taça desfaça as lentilhas cozidas. Tempere com o orégão, pimenta e sal.","Noutra taça faça um puré com as batatas cozidas, o leite e a margarina. Para que o puré fique fofo bata à mão ou com uma batedeira.","Espalhe metade do puré num pirex previamente untado com um pouco de azeite. Coloque as lentilhas vermelhas por cima do puré. A outra metade do puré deve ficar por cima das lentilhas (estas ficam assim no meio, cobertas pelas duas camadas de puré). Leve ao forno durante vinte minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FEmpad%C3%A3o_de_lentilhas_vermelhas","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Esfirra","name":"Esfirra","ingredients":["1 xícara (chá) de água morna;","1/2 xícara (chá) de óleo;","1 colher (sopa) de fermento biológico;","1 colher (sopa) de açúcar;","Sal;","Farinha de trigo até o ponto de enrolar."],"steps":["Faça as bolinhas e deixe crescer.","Depois de crescidas faz-se as esfirras.","Leve ao forno quente para assar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FEsfirra","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Esfirra_aberta_em_Ponta_Grossa.jpg/960px-Esfirra_aberta_em_Ponta_Grossa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simplus Menegati","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Espaguete à Carbonara","name":"Espaguete à Carbonara","ingredients":["500g de Espaguete;","150g de bacon em cubos","Queijo parmesão ralado a gosto","4 gemas","2 colheres (sopa) de azeite de girassol (ou outro azeite a vontade do cozinheiro)","Sal a gosto"],"steps":["Bata as gemas em uma tigela, junte com uma quantia generosa de parmesão e reserve. Certifique-se que a mistura não fique demasiado pastosa.","Frite o bacon (sem azeite), escorra toda a gordura e reserve.","Cozinhe o spaghetti (na água com azeite e sal) \"al dente\" e escorra.","Adicione as gemas com parmesão e os pedaços de bacon no spaghetti bem quente e misture.","Salpique com parmesão a gosto e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FEspaguete_%C3%A0_Carbonara","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Espaguete com champignon e marsala","name":"Espaguete com champignon e marsala","ingredients":["400 gr de macarrão tipo spaghetti","250 gr champignon lavados e fatiados","1 cebola pequena","1 colher (sopa) de shoyu (molho de soja)","azeite de oliva extravirgem","2 a 3 colheres (sopa) de vinho marsala","pimenta-do-reino"],"steps":["Numa panela, em fogo baixo, coloque a cebola picadinha com um fio de azeite de oliva. Quando a cebola ficar transparente acrescente o champignon em fatias, o shoyo, o marsala, mexa por alguns instantes e deixe cozinhar com a panela tampada, mexendo de vez em quando. Tempere com pimenta-do-reino a gosto e ajuste o sal, se necessário.","Cozinhe o macarrão al dente em muita agua fervente com sal. Escorra o macarrão e una ao molho de champignon e marsala. Sirva imediatamente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FEspaguete_com_champignon_e_marsala","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Macarr%C3%A3o_com_champignon.jpg/960px-Macarr%C3%A3o_com_champignon.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijoada francesa","name":"Feijoada francesa","ingredients":["1 marreco assado em todos os temperos e cortado em pedaços regulares (guarde o molho) --","1 língua de boi cozida, temperada e cortada em fatias (guarde o caldo);","1&nbsp;kg de lombo de porco assado, temperado e cortado em fatias (guarde o molho);","1/2&nbsp;kg de paio cozido e cortado em rodelas;","2 lingüiças de porco cortadas em rodelas e fritas;","1 e 1/2&nbsp;kg de feijão branco;","1 caixa de molho de tomates;","1 copo de vinho branco (200 ml);","1 cebola picada;","400 gramas de bacon picado;","Pimenta-do-reino e molho de pimenta;","6 cubinhos de caldo de carne;","3 folhas de louro;","1 maço de cheiro-verde, picado;","3 colheres (sopa) de molho inglês;","1 colher (sopa) de mostarda amarela;","Costela de porco defumada.;","Azeite de oliva e manteiga para refogar."],"steps":["Prepare as carnes em separada da maneira pedida, corte-as e reserve seus caldos e molhos.","Ponha o feijão de molho por duas horas, escorra e leve para cozinhar com os molhos e caldo da língua, o louro, os cubinhos de caldo e um pouco de água até que esteja quase macio. Reserve.","Faça um gosto refogado com o azeite e a manteiga, o bacon, a cebola, o molho de tomates, o cheiro-verde e os temperos.","Junte esse refogado ao feijão quase cozido e cozinhe até amaciar (coloque mais água se necessário). Junte, também, o vinho, as lingüiças e as carnes e deixe ferver um pouco.","Desligue e resfrie. Sirva com arroz branco."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeijoada_francesa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijão tropeiro especial","name":"Feijão tropeiro especial","ingredients":["Dois pratos fundos de feijão bem cozido;","Quatro tomates picados e sem sementes."],"steps":["Refogar e deixar reservado.","Fritar o toucinho, misturar 2 colheres (sopa) de manteiga e sal. --","Fazer uma farofa com 1/2&nbsp;kg de farinha de mandioca torrada.","Cozinhar na água 300 gramas de lingüiça calabresa ou de porco. Cortar em rodelinhas.","Fazer um molho fraco de tomate, cebola, óleo, cheiro verde e misturar as rodelinhas de lingüiça."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeij%C3%A3o_tropeiro_especial","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijão tropeiro","name":"Feijão tropeiro","ingredients":["1/2 xícara (chá) de óleo;","2 xícaras (chá) de feijão cozido já temperado com sal;","1 xícara (chá) de farinha de mandioca;","Lingüiça calabresa, frita;","Torresmos."],"steps":["Coloque o óleo numa panela, leve ao fogo e deixe aquecer bem.","Adicione o feijão com o caldo, deixe ferver por alguns minutos.","Cuide para que não fique muito seco.","Acrescente a farinha de mandioca, misturando bem com o feijão.","Acrescente a lingüiça calabresa frita e os torresmos também fritos e misture.","Retire em seguida do fogo e sirva quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeij%C3%A3o_tropeiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijão à cassoulet","name":"Feijão à cassoulet","ingredients":["1 xícara (chá) de feijão branco;","2 colheres (sopa) de óleo;","3 sobrecoxas, sem pele (500 gramas);","2 lingüiças, tipo calabresas, cortadas em rodelas (150 gramas);","1/2 cebola, picada;","1 folha de louro;","1 tablete de caldo de galinha;","1 cenoura média, cortada em rodelas;","3 tomates, sem peles e sem sementes, picados;","Sal e molho de pimenta a gosto;","2 colheres (sopa) de salsa picada;","1 xícara (chá) de farinha de rosca."],"steps":["De véspera, deixe o feijão branco de molho em água.","Numa panela grande, aqueça o óleo e doure os pedaços de frango. Acresente a lingüiça e frite até começar a dourar.","Adicione a cebola. Quando estiverem levemente dourados, acrescente o louro, o caldo de galinha, a cenoura, os tomates e o feijão demolhado.","Refogue bem até todos os ingredientes estarem bem envolvidos.","Acrescente 1 litro de água e cozinhe em fogo brando, panela tampada, por cerca de 1 hora ou até o feijão ficar macio.","Tempere com sal e molho de pimenta. Se necessário, acrescente mais água quente durante o cozimento. Junte a salsa.","Coloque a preparação numa vasilha de barro ou refratária. Polvilhe toda a superfície com a farinha de rosca.","Leve ao forno médio (180 graus) por cerca de 90 minutos ou até a superfície dourar.","Sirva quente.","O cassoulet é uma preparação típica francesa.","Na receita original usam-se carne de pato, carne de porco e ave.","É prato principal completo que pode ser acompanhado por arroz branco ou purê.","Pode-se usar outras partes do frango em vez de sobrecoxa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeij%C3%A3o_%C3%A0_cassoulet","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijoada brasileira completa","name":"Feijoada brasileira completa","ingredients":["1&nbsp;kg de feijão preto;","1/2&nbsp;kg de carne de porco salgada;","1/2&nbsp;kg de carne-seca;","1 pé (chispe);","1 orelha;","1 focinho;","1 rabinho;","1/2&nbsp;kg de carne bovina fresca (ponta de agulha ou braço);","1/2&nbsp;kg de lingüiça calabresa;","1 osso de presunto;","1 paio;","100 gramas de toucinho fumeiro (bacon defumado);","1/2&nbsp;kg de lombo de porco fresco (ou costeletas de porco);","cebola;","óleo;","5 folhas de louro;","alho;","cheiro-verde;","couve;","molho carioca;","laranjas."],"steps":["Na véspera, colocar de molho a carne de porco salgada, a carne-seca, o pé, a orelha, o rabinho e o focinho de porco salgados.","No dia seguinte, de manhã, levar ao fogo o feijão preto em caldeirão com bastante água.","Em outra panela, ferver os ingredientes postos de molho.","Depois de cozer o feijão uma hora, juntar as carner fervidas, o louro e acrescentar a carne bovina, a linguiça, o osso de presunto, o paio, o toucinho (bacon), as costeletas de porco (ou o meio quilo de lombo de porco fresco).","Quando tudo já estiver cozido, juntar o refogado, feito à parte, com cebola picada, uma colher (sopa) de óleo, alho pisado e cheiro-verde. Provar o sal e deixar ferver, até bem cozido, em fogo brando, para não grudar no fundo do caldeirão.","Para servir, colocar os ingredientes numa travessa, arrumando com jeito (o feijão será levado à mesa numa sopeira ou grande tigela de barro).","Servir com o molho carioca* e laranjas doces, picadas e polvilhadas (ou não) de sal fino.","Servir com couve frita em alho e óleo, e arroz ou com farinha de mandioca, torresmo, mandioca frita. Pode ser condimentada com pimenta malagueta a gosto (à mesa, por cada comensal)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeijoada_brasileira_completa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Feijão preto","name":"Feijão preto","ingredients":["1&nbsp;kg de feijão preto","2 folhas de louro","4 colheres de sopa de azeite extra-virgem","1 cebola picada","2 dentes de alho picados","1 colher (sopa) de cachaça","sal","pimenta-do-reino"],"steps":["Cozinhe o feijão em panela de pressão por 20 minutos.","Retire da pressão, adicione o louro e cozinhe em fogo baixo com a panela destampada.","Refogue a cebola e o alho no azeite de oliva até dourar ligeiramente e junte ao feijão. #Acrescente a cachaça.","Tempere com sal e pimenta do reino moída na hora e continue o cozimento em fogo baixo até o feijão ficar cremoso e macio. Se necessário, acrescente água fervente durante o cozimento.","Quando o feijão estiver cozido, desligue, corrija o tempero e deixe descansar fora do fogo com a panela tampada, por no mínimo 30 minutos para os sabores assentarem."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFeij%C3%A3o_preto","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/C%C3%A3o_preto-bege_Locrecia.jpg/960px-C%C3%A3o_preto-bege_Locrecia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robson silva mpe","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Filé à Oswaldo Aranha","name":"Filé à Oswaldo Aranha","ingredients":["1 filé mignon de 300 a 320 g;","100 g de alho cortado em finíssimas rodelas (remova a semente);","300 g de batata;","Óleo a gosto;","Sal a gosto;"],"steps":["É preciso dourar o alho com óleo;","Salgar o filé e fritá-lo junto com o alho de ambos os lados;","Servir em uma frigideira preta;","Acompanhar com os 300 g de batatas fatiadas à portuguesa (redondas) e fritas, arroz branco e farofa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFil%C3%A9_%C3%A0_Oswaldo_Aranha","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Filhós","name":"Filhós","ingredients":["Azeite ou manteiga;","Água;","Sal;","Farinha de trigo;","Ovos;","Fermento;","Açúcar, canela e casca de limão (opcional);","Mel de rapadura (opcional)."],"steps":["Colocar o azeite (ou manteiga) e o sal na água e deixar ferver;","Acrescentar a farinha de trigo e bater, misturando sem deixar encaroçar;","Retirar do fogo e mexer até esfriar;","Bater a massa, adicionando os ovos, um a um;","Juntar o fermento e continuar batendo até a massa ficar lisa e uniforme;","Aquecer o azeite ou óleo e fritar a massa em pequenas porções até ficarem douradas.","Polvilhar com açúcar ou fazer uma calda fina com açúcar, água, canela e casquinha de limão ou gotinhas de baunilha. A calda de açúcar também pode ser substituída por mel de rapadura (o melaço)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFilh%C3%B3s","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/7/75/Doce_filhos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jessica LC","licence":"CC BY-SA 3.0"},{"title":"pt:Livro de receitas/Frango com quiabo","name":"Frango com quiabo","ingredients":["1 kg de frango caipira;","1,5 kg de quiabo figueira (típico em certas regiões);","500 ml de água;","2 colheres (sopa) de vinagre;","1/2 colher (sopa) de colorau;","Sal e cebola a gosto;","Óleo para fritar."],"steps":["Tempere o frango com o sal, o alho, e o colorau.","Em uma panela, coloque alho, cebola é óleo e deixe o frango refogar.","Lave bem os quiabos e corte-os em rodelinhas finas.","Junte ao frango refogado e deixe cozinhar.","Quando o quiabo não tiver mais duro e o frango estiver refogado, está pronto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFrango_com_quiabo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Frango frito igual KFC","name":"Frango frito igual KFC","ingredients":["6 coxas e 6 sobrecoxas de frango (pode ser 1 kg de frango cortado à passarinho, ou pedaços de peito, como preferir);","3 dentes de alho;","Suco de 2 limões;","Sal a gosto;","Pimenta a gosto;","Azeite de oliva;","1 ovo;","1 xícara de leite;","1 xícara de água;","Óleo de soja;","Farinha de trigo."],"steps":["Limpe bem os pedaços do frango.","Tempere a carne com o alho, o suco de limão, 1 pitada de sal e 1 pitada de pimenta, deixe a carne marinando por 30 minutos.","Misture o leite, a água e o ovo em uma bacia. É essa mistura que vai garantir o crocante da casca e a carne sequinha e tenra.","Coloque o frango na bacia para \"nadar\" na mistura.","Depois de passar a carne pela mistura, vamos empanar.","Para empanar o frango, coloque a farinha em um saco plástico, com mais uma pitada de sal e pimenta. Pode experimentar para sentir se está bom.","Depois coloque os pedaços de frango no saco plástico e mexa bem, para que a farinha \"agarre\" no frango.","Coloque bastante óleo em uma panela. Pode ser óleo de soja, girassol, banha ou canola. Com óleo de soja fica muito bom.","Quando o óleo estiver bem quente, mergulhe algumas partes do frango. A carne precisa ficar bioando na gordura, por isso precisa bastante óleo na panela.","Deixe o frango fritar por uns 5 minutos, mexa e vire. Quando o frango estiver bom, ele bóia.","Escorrer e servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFrango_frito_igual_KFC","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Fricassê de frango","name":"Fricassê de frango","ingredients":["500 gramas de filé de frango, cortado em tirinhas (ou 1 frango médio cortado à passarinho);","Sal, pimenta-do-reino, suco de limão;","2 colheres (sopa) de manteiga (40 gramas);","1 cebola ralada;","1 cenoura média, cortada em rodelas finas;","1 folha de louro;","200 gramas de cogumelos frescos, fatiados;","2 xícaras (chá) de vinho branco seco;","1 gema;","1 lata de creme de leite;","1 colher (café) de suco de limão;","Salsa a gosto."],"steps":["Tempere o frango com o sal, pimenta e suco de limão.","Em uma panela de fundo largo, aqueça a manteiga e doure o frango.","Junte a cebola, a cenoura e o louro e frite por mais alguns minutos.","Acrescente o cogumelo, o vinho e deixe cozinhar em fogo baixo por aproximadamente 10 a 15 minutos.","Enquanto isso, misture bem a gema, o creme de leite e o limão e coloque no frango e desligue o fogo imediatamente.","Sirva em seguida, com salsa picada, polvilhada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FFricass%C3%AA_de_frango","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Gari","name":"Gari","ingredients":["raiz nova e fresca de gengibre 1Kg","1 copo e 1/2 de vinagre de arroz","1 copo de açúcar","sal 1 colher de chá"],"steps":["A raiz fresca do gengibre deve ser lavada e a casca completamente removida.","Cortar o gengibre o mais finamente possível.","Salgue-o dentro de uma bacia e deixe repousar por uma hora.","Após esse período escorra-o e seque muito bem o gengibre com uma toalha de papel retirando todo o líquido, colocando-o posteriormente num frasco esterelizado.","Misturar o vinagre de arroz com o açúcar de leve-os ao lume até levantar fervura.","Verta a mistura quente do vinagre e do açúcar sobre as fatias de gengibre.","Deixe arrefecer.","Sendo um gengibre novo a sua coloração poderá eventualmente mudar para o tão agradável cor-de-rosa claro.","Cubra o frasco e armazene-o no frigorífico."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGari","country":"Japan","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/d/db/Questionario_Gari.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ThayannaK","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Geleias de jabuticaba","name":"Geleias de jabuticaba","ingredients":["Jabuticabas, mais verdes do que maduras, em qualquer quantidade;","Açúcar."],"steps":["Lave bem as frutas e coloque-as, sem casca, numa panela. Acrescente água fria até cobri-las levemente.","Ferva até que a fruta fique cozida.","Coe através de um pano, sem espremer.","Numa panela grande e alta (de preferência esmaltada) coloque 4 xícaras (chá) do caldo e ferva por 5 minutos. Adicione 3 xícaras (chá) de açúcar e mexa até dissolver.","Uma vez levantada a fervura, mexa só de vez em quando.","Depois de 10 minutos de cozimento, teste o ponto. Coloque um pouco de geléia, numa colher, esfrie levemente e vire a colher. Se as gotas estiverem ralas, cozinhe mais um pouco.","A geléia estará no ponto quando as gotas ficarem pesadas e espessas. Geralmente, entre 15 a 20 minutos a geléia atinge o ponto.","Retire do fogo e coloque imediatamente em vidros quentes e já esterilizados. Feche-os e deixe descansar por 12 horas.","Conservar na geladeira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGeleias_de_jabuticaba","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Jabuticaba2.jpg/960px-Jabuticaba2.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mateus Hidalgo","licence":"CC BY-SA 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Gelatina de pêra e guaraná","name":"Gelatina de pêra e guaraná","steps":["Descascar as pêras. Corte-as em cubinhos e coloque em uma panela com suco de limão;","Levar a mistura ao fogo durante 5 minutos ou até começar a ferver;","Dissolver o pó de gelatina em 1/2 xícara de água quente e juntar às peras, mexendo para que a gelatina seja derretida;","Retirar do fogo e adicionar o guaraná.","Colocar em uma tigela ou em taças e levar à geladeira para firmar. Servir gelado."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGelatina_de_p%C3%AAra_e_guaran%C3%A1","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Geleia de uvaia","name":"Geleia de uvaia","ingredients":["600 g de polpa de uvaia, sem sementes","1 xícara de água","500 g de açúcar cristal orgânico"],"steps":["Bata a polpa com a água no liquidificador.","Passe por peneira e junte o açúcar.","Leve ao fogo numa panela grande e deixe cozinhar até atingir o ponto de geléia (ao levantar a colher, a última gota demora bastante para pingar – este é só um dos critérios para determinar o ponto ideal).","Coloque em vidros aferventados e secos e conserve na geladeira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGeleia_de_uvaia","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Gaspacho","name":"Gaspacho","ingredients":["Tomates","Pepino","Pimentão","Alho","Cebola","Pão velho","Vinagre","Azeite"],"steps":["Bata tudo no liquidificador, aos poucos. Comece pelos ingredientes mais líquidos","Depois de bater, experimente, acrescente sal e deixe algumas horas na geladeira em um recipiente fechado.","Sirva"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGaspacho","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/8/83/Tomato_gazpacho.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Geleia de uva preta","name":"Geleia de uva preta","ingredients":["5 kg de uva preta (essa uva chama-se Motepulciano e geralmente é usada para fazer vinho, mas parece com as uvas vendidas no Brasil na época do natal)","300g de açúcar (usa-se pouco, porque a uva usada é muito doce. Acrescente mais açúcar se a uva que você usar não for muito doce)"],"steps":["Lave bem os cachos de uva, depois tire os cabinhos.","Coloque as uvas em uma panela de fundo grosso e cozinhe em fogo médio, mexendo as vezes com uma colher de pau, até que apertando uma uva com os dedos ela esmague completamente.","Tire do fogo e deixe esfriar.","Passe as uvas por uma peneira (não muito fina) e com a mão faça movimentos circulares para ajudar a peneirar. Jogue fora as semente e alguma casca que ficar na peneira.","Coloque o composto peneirado novamente na panela, acrescente o açúcar, leve ao fogo baixo e cozinhe, mexendo de vez em quando.","Para saber se a densidade da geleia é no ponto certo, com a colher de pau pegue uma colherada de geleia, coloque sobre um prato e deixe esfriar um pouco, pois quando esfria pode-se ver a verdadeira consistência do doce (ficará pronta após 1 h, depende da qualidade da uva).","Quando a geleia adquirir a consistência desejada, retire do fogo, coloque em vidros esterilizados, feche-os imediatamente, coloque-os de cabeça para baixo e deixe esfriar (o calor fechará o vidro hermeticamente).","Pode-se conservar por mais de 1 ano em um local fresco. Após abrir o vidro conserve-o na geladeira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGeleia_de_uva_preta","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Geleia_de_uva_com_casca.jpg/960px-Geleia_de_uva_com_casca.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Gemada","name":"Gemada","ingredients":["75 mL leite","1 colher(es) de sopa de calda de caramelo","1 ovo(s)","2 cubos de gelo","noz moscada ralada para decorar"],"steps":["Tipo: Bebida derivada de leite e ovo.","Coloque o gelo em uma coqueteleira.","Adicione o leite, calda de caramelo e o ovo.","Coe a bebida no copo.","Adicione uma pitada de noz moscada e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGemada","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Hot moka","name":"Hot moka","ingredients":["200 gramas de chocolate ao leite picado;","300 ml de café bem quente, levemente adoçado;","100 ml de leite;","4 colheres (sopa) de whisky;","100 ml de creme de leite bem frio;","1 colher (chá) de café solúvel."],"steps":["Em uma panela, coloque o chocolate para derreter em banho-maria, em fogo baixo. A seguir, junte aos poucos, e, sem parar de mexer, o café quente. Despeje o leite quente e o whisky, em fio.","Coloque a mistura ainda quente em 4 taças de vidro aquecidas e complete com o creme de leite e um pouco de café solúvel."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FHot_moka","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Hot moka de café solúvel","name":"Hot moka de café solúvel","ingredients":["200 gramas de chocolate ao leite picado;","300 ml de café bem quente, levemente adoçado;","100 ml de leite;","100 ml de creme de leite bem frio;","1 colher (chá) de café solúvel."],"steps":["Em uma panela, coloque o chocolate para derrete em banho-maria, em fogo baixo.","A seguir, junte aos poucos, e, sem parar de mexer, o café quente. Despeje o leite quente em fio.","Coloque a mistura ainda quente em 4 taças de vidro aquecidas e complete com o creme de leite e um pouco de café solúvel."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FHot_moka_de_caf%C3%A9_sol%C3%BAvel","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Gratinado de maçã","name":"Gratinado de maçã","steps":["Descasque e lamine as maçãs.","Alteia a fruta num pouco de margarina até ficar macia.","Coloque num prato de ir ao forno e polvilhe com açúcar e canela.","Misture as gemas com as natas e coloque por cima da fruta.","Leve ao forno quente até coagular (30m).","Servir quente ou frio."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGratinado_de_ma%C3%A7%C3%A3","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Goulasch","name":"Goulasch","ingredients":["1,5 kg de coxão duro ou patinho --","2 cebolas pequenas;","4 tomates;","1 buquê de ervas (tomilho, louro, aipo e salsinha);","2 colheres (sopa) de banha;","1 colher (sopa) de farinha de trigo;","2 colheres (sopa) de páprica;","1 colher (café) de cominho;","1 pitada de pimenta de caiena;","Sal."],"steps":["Corte a carne em pedaços, mais ou menos quadrados, de cerca de 80 gramas cada.","Descasque e pique as cebolas.","Ferva os tomates durante 30 segundos, retire a casca e as sementes e corte-os em pedaços grandes.","Faça um buquê com as ervas, amarrando com barbante.","Numa panela de barro, aqueça a banha lentamente. Quando ela ficar transparente, acrescente a carne e as cebolas. Deixe dourar por 5 minutos. Salpique a farinha e mexa.","Acrescente páprica, cominho, pimenta, o tomate e o buquê de ervas. Adicione sal e misture. Tampe a panela e deixe repousar por 15 minutos.","Aqueça o forno a 210 graus.","Acrescente água fervente em quantidade suficiente para cobrir a carne.","Coloque a panela destampada no forno quente e reduza a temperatura.","Deixe cozinhando em forno médio durante 1h 30 min a 2 horas. Mexa de vez em quando.","Acompanhe este prato com batatas pequenas cozidas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FGoulasch","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Gulasch.jpg/960px-Gulasch.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kobako","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"pt:Livro de receitas/Iogurte","name":"Iogurte","ingredients":["1 litro de leite","2 colheres de leite em pó","um copo de iogurte"],"steps":["Dissolva o leite em pó no leite e coloque em uma panela.","Ponha a panela no fogo alto e deixe até quase ferver.","Desligue e deixe esfriar até ficar morno (de 36 a 45 graus celsius ou até seu dedo aguentar 10 segundos no leite)","Misture o iogurte e tampe.","coloque a panela no forno morno (apagado) e deixe de um dia para o outro."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FIogurte","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Ta%C3%A7a_Ramos_Pinto%3B_Ta%C3%A7a_Simpatia-Iogurte_e_Ta%C3%A7a_Jornal_%C3%89poca_no_Museu_Cosme_Dami%C3%A3o.jpg/960px-Ta%C3%A7a_Ramos_Pinto%3B_Ta%C3%A7a_Simpatia-Iogurte_e_Ta%C3%A7a_Jornal_%C3%89poca_no_Museu_Cosme_Dami%C3%A3o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Threeohsix","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Hambúger de Feijão Vermelho e Quinoa","name":"Hambúger de Feijão Vermelho e Quinoa","ingredients":["240 grs de feijões vermelhos cozidos sem o caldo;","170 grs de quinoa cozido em 2x o seu volume em água;","8 tomates secos em conserva de azeite (ou hidratados, se não forem em conserva);","2 c/café de orégano;","2 c/café de paprika;","2 c/café de alho desidratado (ou um dente de alho espremido);","1 cubo de caldo de legumes esfarelado;","1 c/sopa de levedo de cerveja em flocos (opcional);","1 cebola grande bem picadinha;","2 c/sopa de fécula de batata;","sal e pimenta moída à gosto;"],"steps":["Em uma tigela amassar os feijões com um garfo.","Passar os tomates secos pelo processados, sem escorrer o azeite e juntar aos feijões amassado.","Junte o quinoa já frio e misture.","Acrescente os temperos e as ervas e misture.","Coloque o levedo de cerveja em flocos e a fécula de batata e misture tudo muito bem. Retifique o sal e a pimenta se necessário.","Forme os hamburguers:","Umedeça as mãos, faça bolas e aperte-as um pouco entre as palmas das mãos para dar uma forma achatada. Deixe-os descansar na geladeira. (este tempo de repouso é indispensável pois proporciona aos hamburguers uma consistência mais firme, evitando assim que eles rachem durante o cozimento);","Depois de uns 20 ou 30 minutos de repouso na geladeira, empane-os com farinha de trigo e frite-os em frigideira com um pouquinho de óleo.","Podem ser consumidos, como prato principal acompanhados de arroz e/ou de uma salada verde, ou em sandwishes, como os tradicionais burgers de fast-foods."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FHamb%C3%BAger_de_Feij%C3%A3o_Vermelho_e_Quinoa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Hambúrguer vegetariano","name":"Hambúrguer vegetariano","ingredients":["2 Xícaras de chá de proteína de soja","2 Xícaras de chá de água","1 Xícara de chá de Shoyu","2 Ovos","1 Xícara de aveia","1 Xícara de farinha de trigo integral","1 Cebola","1 Cenoura ralada","Sal a gosto","Cheiro verde (pode ser desidratado)"],"steps":["Colocar de molho durante meia hora a proteína de soja com a água e o shoyu.","Depois, espremer a soja e colocar numa bacia.","Adicionar os demais ingredientes e misturar bem, até homogeneizar.","Depois, untar uma forma e com as mãos fazer os hambúrgueres pra colocar na forma untada.","Leve ao congelador e deixe até congelar.","Tire os hambúrgueres e coloque em saco plástico pra conservar.","Quando for assar, vai congelado ao forno"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FHamb%C3%BArguer_vegetariano","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Joelho","name":"Joelho","ingredients":["50 gramas de fermento de pão;","2 copos de leite morno;","2 colheres (sopa) de açúcar;","1 colher (sobremesa) de sal;","2 ovos (gemas e claras);","2 ovos (apenas as gemas);","3 colheres (sopa) margarina;","1&nbsp;kg de farinha de trigo (aproximadamente).","300 gramas de presunto;","300 gramas de queijo prato."],"steps":["# Dissolva o fermento no açúcar (vá misturando o fermento com o açúcar até que eles se fundam e passem para o estado líquido), acrescente o leite morno, o sal, a margarina e os ovos, mexendo até misturar bem.","Vá colocando a farinha de trigo aos poucos, mexendo com as mãos, homogeneizando a massa até que ela solte das mãos.","Deixe que ela descanse por aproximadamente 20 minutos para que o fermento aja e a massa cresça (dobre de volume).","# Abra a massa em uma superfície lisa, polvilhada com farinha de trigo.","Corte-a em quadrados e coloque no meio desses quadrados uma fatia de queijo e uma de presunto (pode colocar 2 fatias de cada se quiser um super-joelho), dobre a massa por cima das fatias, de modo que elas fiquem no interior do joelho e aperte as extremidades para que o queijo não saia.","Pincele a parte de cima dos joelhos com as gemas para dar aquele douradinho quando assados.","Leve ao forno quente por 20 minutos aproximadamente (o suficiente para assar a massa e derreter o queijo)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FJoelho","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e8/RX_PERFIL_JOELHO_ESQUERDO_CORTE.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Falcão Alado","licence":"CC BY 4.0"},{"title":"pt:Livro de receitas/Lambedor de casca de abacaxi","name":"Lambedor de casca de abacaxi","ingredients":["Cascas de 1 abacaxi;","1 litro e meio de água;","1kg de açúcar;","3 anil-estrelado."],"steps":["Lavar bem as cascas do abacaxi;","Por as cascas em 1 litro de água e deixar ferver cerca de 20 minutos;","Após ferver passar em uma peneira e novamente levar ao fogo acrescentando o açúcar e o anil-estrelado e deixar ferver até dourar e engrossar um pouco."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FLambedor_de_casca_de_abacaxi","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Kimchi","name":"Kimchi","ingredients":["1 cabeça de repolho-chinês;","½ cebola, em fatias finas;","¼ cenoura, juliana fina;","¼ rabanete coreano (muwoo), juliana fina;","4 cebolas verdes (cebolinhas), cortadas em pedaços de 3 cm;","2 colheres de sopa de alho picado;","1 colher de chá de gengibre picado","½ xícara de gochugaru (pimenta em pó coreana)","2 colheres de chá de sal","1 colher de sopa de açúcar","½ xícara de sal marinho (ou qualquer sal grosso)","1 xícara de água","¼ copo de jeotgal (molho de peixe coreano)"],"steps":["Corte o repolho-chinês, lave e escorra.","Misture ½ xícara de sal marinho (ou qualquer sal grosso) e 1 xícara de água.","Coloque os repolhos na água salgada e retire um de cada vez para diminuir o sal.","Em um recipiente, adicione repolhos e despeje água salgada e reserve por pelo menos 6 a 8 horas.","O repolho deve ser macio o suficiente para dobrar.","Lave e escorra bem.","Misture ½ xícara de gochugaru (pimenta em pó coreana), 2 colheres de chá de sal, 1 colher de sopa de açúcar, ¼ xícara de jeotgal (molho coreano de peixe), 2 colheres de sopa de alho picado e 1 colher de chá de gengibre picado.","Misture os legumes à mistura de pimenta em pó.","Pegue um repolho, coloque a mistura acima em todas as camadas. Tente dobrar ao meio.","Com 2 folhas externas, enrole tudo com cuidado.","Coloque-o em um recipiente hermético.","Deixe descansar em um balcão da cozinha durante a noite.","Coloque na geladeira por 2-3 dias. (opcional)","Sirva com arroz. (opcional)"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FKimchi","country":"South Korea","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f2/Veal_Tongue%2C_Chorizo_and_Kimchi_-_Epur_-_Lisbon_%2852751896463%29.jpg/960px-Veal_Tongue%2C_Chorizo_and_Kimchi_-_Epur_-_Lisbon_%2852751896463%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Haydn Blackey from Cardiff, Wales","licence":"CC BY-SA 2.0"},{"title":"pt:Livro de receitas/Limonada suíça","name":"Limonada suíça","ingredients":["Três limões (verdes);","Açúcar ou adoçante a gosto;","Gelo e água; ou água gelada a gosto."],"steps":["Corte os limões em quatro partes removendo as cascas;","Remova as sementes;","Coloque os limões, água e gelo ou água gelada, açúcar ou adoçante no liqüidificar;","Bata tudo junto;","Filtre com uma peneira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FLimonada_su%C3%AD%C3%A7a","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Macarrão gratinado","name":"Macarrão gratinado","ingredients":["1/2 pacote de macarrão tipo gravatinha ou pena --","1 colher (sopa) de óleo;","300 gramas de palmito, em rodelas ou picado;","1 colher (sopa) de margarina ou manteiga;","1 e 1/2 colher (sopa) de farinha de rosca;","125 gramas de presunto cozido, picado;","125 gramas de queijo prato, ralado no ralo grosso;","3 ovos;","1 xícara (chá) de leite;","Sal e pimenta-do-reino."],"steps":["Cozinhe o macarrão com o óleo. Escorra bem.","Pincele uma fôrma refratária redonda com a margarina ou manteiga. Polvilhe com a farinha de rosca.","Misture o macarrão com o palmito e coloque na fôrma.","Polvilhe com o presunto e o queijo.","Bata os ovos com o leite e tempere a gosto. Despeje por igual sobre o macarrão.","Asse em forno quente preaquecido (220 graus) pr uns 35 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMacarr%C3%A3o_gratinado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Maionese de Alho","name":"Maionese de Alho","ingredients":["2 ovos","1 colher (sopa) de sumo de limão","1 colher (sobremesa) de raspa de casca de limão","1 colher (sopa)de salsa picada","1 colher (sobremesa) de leite","sal q.b.","azeite ou óleo q.b."],"steps":["Junte o sumo de limão com a raspa de limão, os ovos, o leite, o alho e a salsa e bata com a batedeira.","Tempere com sal.","Vá juntando, aos poucos, o azeite até engrossar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMaionese_de_Alho","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Macarrão chinês","name":"Macarrão chinês","ingredients":["400 g de macarrão de arroz","1/2 vidro de molho de soja","2 cenouras","2 abobrinhas","6 dentes de alho","5 colheres de óleo","Pimenta do reino a gosto"],"steps":["Pique as cenouras e as abobrinhas em cubos, coloque as cenouras numa panela com água e deixe no fogo alto até ferver, depois adicione a abobrinha e cozinhe al dente. Escorra bem a agua.","Corte os alhos ao meio e frite no óleo, descarte os alhos depois de fritos. Acrescente as verduras ao óleo, em fogo médio, em seguida o molho de soja e a pimenta do reino, deixe cozinhar por 1-2 minutos.","Cozinhe o macarrão de arroz de acordo com as recomendações do fabricante (mas sem sal). Depois de cozido, escorra a água e acrescente ao molho de verduras."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMacarr%C3%A3o_chin%C3%AAs","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Macarrão com brócolis e bacon","name":"Macarrão com brócolis e bacon","ingredients":["1 maço de brócolis limpo","3 a 5 fatias de bacon fatiado","(opcional) 1 a 2 linguiças","350 gramas de macarrão parafuso (fusilli)","2 caixas de creme de leite","50 gramas de queijo parmesão ralado","Gelo","Sal","Pimenta-do-reino (a gosto)"],"steps":["Corte o brócolis já lavado, cortando as flores em pequenos pedaços e separando em uma vasilha.","Coloque água para ferver em uma panela grande, 2 a 3 litros costuma bastar. Acrescente o sal na água.","Quando a água estiver borbulhando, coloque o brócolis, e deixe por 4 min.","Enquanto o brócolis cozinha, coloque água e gelo numa vasilha. Ao final dos 4 min, transfira o brócolis da panela quente para a vasilha com água gelada. Este processo deixará o brócolis crocante e manterá o sabor.","Corte o bacon em pequenos pedaços, podendo ser tanto em pequenos cubos quanto em fatias.","Na mesma panela em que o brócolis foi cozinhado, coloque o macarrão na água fervendo e deixe por aproximadamente 8 min. Caso seja necessário, coloque um pouco mais de sal.","Enquanto o macarrão cozinha, frite o bacon (e/ou a linguiça). No geral a própria gordura do bacon será o suficiente para fritar, mas pode-se utilizar óleo de cozinha.","Quando pronto, escorra o macarrão. Escorra também o brócolis na sua vasilha.","Em uma panela no fogo baixo, junte o macarrão, o brócolis e o bacon. Despeje as duas caixas de creme de leite e o queijo ralado e mexa a vontade.","Acrescente pimenta-do-reino e sirva o prato."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMacarr%C3%A3o_com_br%C3%B3colis_e_bacon","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Manjar branco tradicional","name":"Manjar branco tradicional","steps":["Reserve 1 xícara (chá) de leite frio para desmanchar a amido de milho. Aqueça o restante do leite em uma panela, misturando com o leite de coco e o açúcar.","Quando abrir fervura, misture a amido de milho desmanchada no leite, mexendo sem parar por 2 a 3 minutos até engrossar e cozinhar.","Coloque este creme em fôrma alta com o centro em cone, de preferência com relevos, previamente molhada em água fria. Deixe esfriar. Coloque na geladeira até endurecer.","Para fazer a calda, ferva todos os ingredientes juntos até atingir a cor das ameixas e ganhar um pouco de consistência.","Desenforme o manjar e decore com a calda de ameixas, colocando ainda algumas ameixas ao redor para enfeitar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FManjar_branco_tradicional","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Manjar_Branco_-_closeup.jpg/960px-Manjar_Branco_-_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"o_andras","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Manjar branco com calda de uvaia","name":"Manjar branco com calda de uvaia","ingredients":["1 lata de leite condensado","1 lata de creme de leite","1 lata de leite","1 vidro de leite de coco","1 1/2 de gelatina sem sabor","1 vidro de suco de uvaia","2 colheres (sopa) de amido de milho","açúcar a gosto"],"steps":["Dissolva a gelatina em 10 colheres de água em temperatura ambiente e leva para o fogo sem deixar ferver.","Bater todos os ingredientes no liquidificador, coloque na forma e leva para gelar.",";Calda: Leva todos os ingredientes ao fogo, deixa engrossar e colocar por cima."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FManjar_branco_com_calda_de_uvaia","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Massa para empadinha","name":"Massa para empadinha","ingredients":["450 gramas de farinha de trigo;","150 gramas de manteiga;","2 gemas;","1 colher (chá) de fermento em pó (fermento em pó);","Queijo ralado;","Sal."],"steps":["Junte a farinha de trigo, a manteiga, as gemas, o fermento, o sal e o queijo.","Amasse tudo, mas não muito.","Deixe descansar 30 minutos e forre as forminhas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMassa_para_empadinha","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Massa de pastelão de liquidificador","name":"Massa de pastelão de liquidificador","ingredients":["1 copo de farinha de trigo","2 ovos","1 copo de leite","sal a gosto","4 colheres de sopa de óleo","1 colher de sopa de manteiga","1/2 queijo ralado","1 cebola"],"steps":["Bater todos os ingredientes no liquidificador por cerca de 5 minutos.","Em seguida colocar apenas uma parte na forma.","Coloque o recheio da sua preferência.","Depois coloque a outra parte e leve ao forno por cerca de meia hora."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMassa_de_pastel%C3%A3o_de_liquidificador","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Molho branco","name":"Molho branco","ingredients":["2 colheres (de sopa) de manteiga;","2 colheres (de sopa) de farinha de trigo;","500 ml de leite integral;","250 gramas de creme de leite;","150 gramas de queijo gruyère;","50 gramas de queijo emmenthal ralado;","50 gramas de queijo parmesão ralado;","1 colher (de sopa) de queijo gorgonzola;"],"steps":["Derreta a manteiga em fogo baixo.","Junte a farinha de trigo e toste-a por 2 a 3 minutos.","Junte o leite aos poucos, mexendo rapidamente para não empelotar.","Adicione o creme de leite e os quatro tipos de queijo gradualmente, mexendo até derreterem por completo e formarem um molho homogêneo, de textura aveludada.","Acerte o sal e finalize o tempero com pimenta e noz-moscada.","Sirva em seguida."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMolho_branco","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Spaghetti_ao_Molho_Branco_e_Fil%C3%A9_de_Frango_-_Spoleto.jpg/960px-Spaghetti_ao_Molho_Branco_e_Fil%C3%A9_de_Frango_-_Spoleto.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Warley Felipe C.S.","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Molho Roquefort","name":"Molho Roquefort","ingredients":["500g de Creme de Leite","150 gramas de Queijo Roquefort","1 Cebola Ralada","1 Colher de Sopa de Manteiga","1 Cálice de Vinho Branco Seco"],"steps":["Coloque a manteiga para derreter","Coloque a cebola para refogar","Coloque vinho branco (seco) e deixe ferver e reduzir a um terço","Juntar o queijo Roquefort picado e mexer até derreter completamente","Adicione o creme de leite até a quantidade desejada misturando bem","Coloque o molho por cima do prato a ser servido (Carne Vermelha, Carne Branca, Camarão)"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMolho_Roquefort","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Molho madeira","name":"Molho madeira","ingredients":["1 colher (chá) de manteiga;","1 copo (americano) de caldo de carne;","1 colher (sopa) de farinha de trigo;","1 pitada de sal e açúcar;","1 cálice de vinho do Porto."],"steps":["Derreta a manteiga e junte o caldo de carne e a farinha.","Mexer até engrossar e junte o açúcar e o sal.","Tire do fogo e acrescente o cálice de vinho."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMolho_madeira","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Mousse de uvaia","name":"Mousse de uvaia","ingredients":["2 potes de iogurte desnatado ou não","200 g de uvaia","1/2 copo de água","1 pacotinho de gelatina sem sabor e incolor","1 lata de creme de leite light ou comum","Açúcar ou adoçante"],"steps":["Ferver com 1/2 copo de água as uvaias já descaroçadas.","Escorrer e aproveitar a água e derreter a gelatina em banho-maria.","Bater tudo no liquidificador, o iogurte, o creme de leite, a uvaia, a água da uvaia com a gelatina, o açúcar ou adoçante a gosto.","Coloque num pirex deixe gelar por mais ou menos de três a quatro horas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMousse_de_uvaia","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Mousse de limão","name":"Mousse de limão","ingredients":["1 lata de leite condensado (395g);","1 caixa de creme de leite (200g);","60 ml de suco de limão (1/4 de xícara) ou mais dependendo do quão azedo você quer sentir no resultado;","Raspas de 1 limão;"],"steps":["Coloque num liquidificador o leite condensado, o creme de leite e o suco de limão","Bata por aproximadamente 3 minutos, até misturar tudo homogeneamente.","Despeje em um recipiente grande ou em taças individuais.","Rale a parte verde do limão (só a verde, ou vai ficar muito amargo) sobre a mousse para decorar.","Leve pra geladeira por pelo menos 3 horas antes de servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMousse_de_lim%C3%A3o","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Sobremesa_de_mousse_de_lim%C3%A3o_com_bombom_de_chocolate.jpg/960px-Sobremesa_de_mousse_de_lim%C3%A3o_com_bombom_de_chocolate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Simplus Menegati","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Muamba de galinha","name":"Muamba de galinha","ingredients":["1 Galinha ou Frango;","1 Cebola grande;","3 Tomates maduros;","3 Dentes de alho;","1 Folha de louro;","1 Limão;","6 Colheres (de sopa) de óleo de palma ou de azeite de dendê;","3 Abobrinhas;","3 Berinjelas;","100 gramas de quiabos;","Sal à gosto;","Pimenta Malagueta (Piripiri);","250 gramas de Farinha de Milho."],"steps":["Limpe, corte em pedaços e tempere com sal o frango. Leve ao lume com as cebolas e os alhos, descascados e picados, o louro, os tomates limpos de sementes e picados, o óleo, o sumo de limão e o piripiri. Leve a lume moderado a estufar e sacuda o tacho de vez em quando.","Descasque e corte em pedacinhos as berinjelas e as courgetes e junte quando o frango começar a ficar tenro. Sacuda o tacho com cuidado e deixe cozer.","Quando estiver quase cozido, junte os quiabos limpos e cortados em rodelas.","Engrosse com um pouco de farinha de milho dissolvida em água e deixe apurar.","À parte, leve 1 litro de água ao lume sem sal e deixe ferver.","Desfaça à parte metade da farinha em água morna e junte à água que levantou fervura. Mexa com uma colher de pau e junte o resto da farinha aos poucos, deixando cair em \"chuva\", mas mexendo sempre, em lume moderado. Vá desfazendo os caroços que se forem formando, com o auxílio da colher de pau e deixe ferver durante 5 minutos, obtendo um creme espesso.","Despeje num prato e cubra com outro igual.","No momento de servir, retire o prato de cima, faça uma cruz e sirva.","À parte, sirva a galinha com os legumes."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMuamba_de_galinha","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Musse de maracujá","name":"Musse de maracujá","ingredients":["1 lata de ;","1 e 1/2 lata de (medir na lata acima)","1/2 lata de de (concentrado);","5 folhas de branca;","1/2 lata de ;","2 em neve."],"steps":["e as folhas de gelatina em um pouco de água morna.","Depois o resto da água.","Depois, a gelatina com o resto dos ingredientes no liquidificador (menos as claras).","em um pirex e na geladeira por 1/2 hora.","e acrescenta-se as claras em neve, com um garfo e à geladeira para tomar consistência."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMusse_de_maracuj%C3%A1","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/MouseDeMaracuja.jpg/960px-MouseDeMaracuja.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gilberto Santa Rosa","licence":"CC BY 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Mujica de camarão","name":"Mujica de camarão","ingredients":["1 litro de caldo de camarão;","500 gramas de camarão salgado;","Folhas de alfavaca;","Folhas de chicória;","Três dentes de alho;","200 gramas de farinha de mandioca;","Azeite de oliva;","Sal (se necessário)."],"steps":["Remova as cascas e a cabeça dos camarões, deixe-os de molho na água fria para retirar o sal, faça um caldo com as folhas de chicória, alfavaca e alho.","Depois de reduzido, acrescente o camarão dessalgado e picado.","Cozinhe por alguns minutos e coloque a farinha de mandioca aos poucos, finalize com a pimenta de cheiro e azeite de oliva.","Sirva quente nas cuias."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMujica_de_camar%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Mozarela empanada na frigideira","name":"Mozarela empanada na frigideira","ingredients":["12 fatias de pão de forma, sem casca;","24 filés de anchova em conserva, deixados de molho, em água, por meia hora;","6 fatias de mozarela de 2 milímetros de espessura;","1 xícara de leite;","100 gramas de farinha de trigo","2 ovos (bem batidos e com uma pitada de sal)","Azeite","Sal"],"steps":["Coloque seis fatias de pão sobre o local de trabalho e, sobre cada uma, quatro filés de anchova e as fatias de mozarela (no mesmo tamanho do pão).","Molhe os conjuntos no leite e deixe-os escorrerem antes de passá-los na farinha e nos ovos.","Numa frigideira larga, com o azeite bem quente, frite até que sejam dourados.","Coloque-os sobre papel absorvente e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FMozarela_empanada_na_frigideira","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Nhoque de batata sem glúten","name":"Nhoque de batata sem glúten","ingredients":["3 quilos de batata com casca;","1,8 quilos de farinha especial (sem glúten);","3 ovos;","6 colheres (sopa) de margarina;","1 colher (chá) de farinha de beterraba;","1 colher (chá) de farinha de cenoura;","1 colher (chá) de farinha de espinafre;","3 colheres (chá) de sal;"],"steps":["Cozinhe as batatas com casca;","Descasque e amasse bem as batatas. Divida-as em três partes iguais. Pode passar no espremedor de batatas;","Separe 600 gramas de farinha especial e misture com a farinha de beterraba peneirada, uma parte da batata amassada, 1 ovo, 2 colheres de margarina, 1 colher de sal. Faça rolinhos e corte-os com aproximadamente 2 centímetros;","Faça o mesmo procedimento com 600 gramas de farinha de cenoura e de espinafre;","Misture todos os pedacinhos coloridos e cozinhe em água fervente com uma pitada de sal;","Ferva água numa panela grande com uma pitada de sal;","Jogue um punhado do nhoque já misturado na água fervente e quando os pedacinhos subirem, recolher com uma espumadeira e reservar em uma travessa;","Acrescente o molho de sua preferência e servir ainda quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FNhoque_de_batata_sem_gl%C3%BAten","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Olhos de perdizes","name":"Olhos de perdizes","ingredients":["Farinha de trigo, o quanto for preciso;","Sal;","3 colheres (sopa) de parmesão ralado;","3 colheres (sopa) de leite frio;","2 colheres (sopa) de manteiga ou margarina;","1 colher (sopa) de banha;","1 colher (chá) de fermento em pó;","Azeitonas pretas, descaroçadas."],"steps":["Misture o queijo com o leite, a manteiga, a banha e o fermento em pó.","Peneire um pouco de farinha de trigo com algumas pitadas de sal e vá acrescentando, amassando sempre, até a massa deslizar das mãos.","Faça bolinhas pequenas, enrolando-as nas mãos, e arrume-as num tabuleiro enfarinhado.","Calque o centro de cada bolinha com o dedo, fazendo uma cavidade, colocando-se ali uma azeitona preta, sem caroço.","Asse em forno quente. Sirva ainda quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FOlhos_de_perdizes","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Ovo de páscoa","name":"Ovo de páscoa","ingredients":["500 gramas de chocolate em barra;","2 colheres (sopa) de parafina."],"steps":["Depois que o chocolate estiver derretido, derreta a parafina em uma concha, e mistura com o chocolate.","Deixar as fôrmas na geladeira antes de fazer.","Enrolar com papel alumínio."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FOvo_de_p%C3%A1scoa","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Ovos_de_P%C3%A1scoa_2.jpg/960px-Ovos_de_P%C3%A1scoa_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BaduFerreira","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Panqueca simples","name":"Panqueca simples","ingredients":["2 xícaras (chá)de farinha de trigo;","1 e 1/2 xícara (chá) de leite;","1 colher (sopa) de açúcar;","5 colheres (sopa) de manteiga derretida;","3 ovos;","1 colher (chá) de sal;","1 colher (chá) de fermento em pó.","1 frasco de caramelo ou de outro sabor para depois rechear a panqueca."],"steps":["Bata os ovos, claras e gemas separadamente.","Acrescente os outros ingredientes e bata mais um pouco.","Faça as panquecas com a frigideira untada com azeite ou margarina derretida.","Ponha uma concha de massa, segure a frigideira pelo cabo e estenda bem.","Quando ficar corado a parte debaixo vire a panqueca e espere que esse lado também fique corado.","A Panqueca está pronta. Repita o processo dependendo do número de panquecas que deseja"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPanqueca_simples","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Crepes_dsc07085.jpg/960px-Crepes_dsc07085.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Panqueca de mel","name":"Panqueca de mel","ingredients":["1 xícara (chá) de leite;","2 ovos;","2 colheres (sopa) de açúcar;","2 xícaras (chá) de farinha de trigo."],"steps":["Coloque no liquidificador, o leite, os ovos, o açúcar,a farinha de trigo.","Bata até obter uma massa homogênea.","Em uma frigideira pequena (18 centímetro de diâmetro)despeje uma concha pequena da massa.","Cozinhe em fogo baixo, vire e cozinhe do outro lado.","Utilize mel como cobertura."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPanqueca_de_mel","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Panqueca americana vegana","name":"Panqueca americana vegana","ingredients":["2 xícaras (chá) de farinha de trigo;","3 colheres (sopa) de açúcar;","3 colheres (sopa) de bicarbonato de sódio ou fermento em pó;","1 colher de (chá) de sal;","2 xícaras (chá) de leite vegetal (soja, aveia, arroz..);","1 colher (chá) de essência de baunilha;","3 colheres (sopa) de óleo;","Morango, banana ou mirtilo (opcional);","Xarope de bordo, melado de cana ou glicose de milho (opcional)."],"steps":["Em uma vasilha funda, coloque todos os ingredientes secos menos o bicarbonato ou fermento em pó","Adicione o leite e bata bem com um batedor de ovos, adicione o óleo e a essência de baunilha, misture bem com o batedor.","Por último adicione o fermento e mexa bem.","use uma frigideira anti-aderente já aquecida, no momento em que a massa começar a ficar firme em cima, vire-a para completar o cozimento.","Sirva com alguma fruta de sua preferência com um pouco de xarope de bordo, melado de cana, etc.","Dica: A massa pronta pode ser guardada na geladeira durante 2 dias sem nenhum problema. Ou, você pode fazer todas e deixar guardado na geladeira por 3 dias."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPanqueca_americana_vegana","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Vegan_pancake.jpg/960px-Vegan_pancake.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nathalia Soares","licence":"CC BY 3.0 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Pastel de nata","name":"Pastel de nata","steps":["Misture a farinha de trigo, o sal e a água; trabalhe a massa até dar liga.","Divida a margarina em 3 porções.","Estenda a massa, espalhe sobre ela 1/3 da margarina e enrole como um tapete (rocambole).","Repita esta operação mais duas vezes, até acabar a margarina.","No final deixe descansar 20 minutos.","Em seguida corte a massa em quadrados de 2 cm de espessura, e coloque cada quadrado sobre uma fôrma lisa indicada para este tipo de pastéis (convém serem grandes como as dos pastéis de Belém).","Dissolva a saqueta de leite-creme no leite, não muito quente.","Leve ao fogo em banho-maria as gemas batidas com o açúcar amarelo, o leite-creme dissolvido no leite, o pau de canela, a casca de limão, a farinha, a maisena (amido de milho) e a essência de baunilha até o preparado engrossar.","Retire do fogo, deixe amornar e coloque uma porção do preparado dentro de cada forminha, que a encha, mas não demasiado.","Leve ao forno, até ficarem cozidos e tostados.","Polvilhe-os, se quiser, com canela em pó ou açúcar refinado, a gosto.","Podem ser servidos mornos ou frios."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPastel_de_nata","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Funchal_%28Madeira%2C_Portugal%29%2C_Rua_Dr._Fern%C3%A3o_de_Ornelas%2C_Nata_7_-_Fern%C3%A3o_Ornelas_--_2025_--_1205.jpg/960px-Funchal_%28Madeira%2C_Portugal%29%2C_Rua_Dr._Fern%C3%A3o_de_Ornelas%2C_Nata_7_-_Fern%C3%A3o_Ornelas_--_2025_--_1205.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dietmar Rabich","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Pastelão de frango","name":"Pastelão de frango","ingredients":["1/2 litro de leite","2 ovos","2 xícaras de farinha de trigo","1 colher de chá de açúcar","1/2 xícara de óleo","2 colheres de sopa de amido de milho","1/2 colher de sopa de fermento em pó"],"steps":["Coloque o leite no liquidificador.","Em seguida, coloque os dois ovos inteiros, o sal, o açúcar e óleo.","Acrescente também aos poucos o trigo e o amido até formar um creme e, por último, o fermento."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPastel%C3%A3o_de_frango","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pavê de limão","name":"Pavê de limão","ingredients":["2 claras;","1 lata de leite condensado;","4 colheres (sopa) de suco de limão;","1 e 1/2 colher (sopa) de raspas de casca de limão;","1/4 de xícara (chá) de vermute branco;","1/2 xícara (sopa) de água;","1 pacote (200 gramas) de biscoitos amido de milho;","Fatias de Limão para decorar."],"steps":["Coloque as claras na tigela da batedeira e bata até ficarem firmes (ponto de neve). Deixe de lado.","Numa tigela, junte o leite condensado, o suco de limão e 1 colher (sopa) de raspas de cascas de limão. Misture bem, até obter um creme homogêneo.","Junte as claras em neve ao creme de leite condensado e, com uma espátula, misture delicadamente, fazendo movimentos de baixo para cima, até a mistura ficar bem incorporada.","Num prato fundo, misture o vermute e a água. Umedeça os biscoitos um a um nessa mistura, procurando não encharcar muito, e forre o fundo de uma fôrma quadrada de 22 cm de lado.","Cubra os biscoitos com metade do creme preparado e, por cima, faça mais uma camada de biscoitos umedecidos na bebida.","Despeje o creme restante por cima e polvilhe com resto das raspas de cascas de limão.","Cubra com filme plástico e leve à geladeira por cerca de 4 horas ou até o pavê ficar firme.","Decore com fatias de limão e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPav%C3%AA_de_lim%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pavê de pêssego","name":"Pavê de pêssego","ingredients":["1 lata (meio kg) de pêssegos em calda --","1 lata (395 gramas) de leite condensado;","1/2 xícara (chá) (120 ml) de leite;","3 gemas;","1 colher (chá) de essência de baunilha;","1 clara;","2 colheres (sopa) (30 g) de açúcar;","1/2 xícara (120 ml) de creme de leite;","1/2 xícara (chá) de conhaque;","2 caixas (400 gramas ou cerca de 30 unidades de biscoitos, tipo champanhe."],"steps":["Escorra os pêssegos e reserve 1 xícara (240 ml) da calda. Reserve também 1 xícara (250 gramas) dos pêssegos escorridos e picados. Corte os pêssegos restantes em fatias e reserve para decorar.","Numa panela média, junte o leite condensado, o leite, as gemas e a baunilha, e misture bem. Leve ao fogo brando e, mexendo sem parar com uma colher de pau, cozinhe por cerca de 15 minutos ou até a mistura engrossar.","Retire do fogo e reserve.","Na tigela da batedeira, coloque a clara e bata em ponto de neve. Acrescente o açúcar, uma colher de cada vez, e continue batendo até a mistura ficar bem firme.","Desligue a batedeira. Junte o creme de leite e, com uma espátula, misture delicadamente, fazendo movimentos de baixo para cima. Deixe de lado.","Coloque o conhaque e a calda reservada num prato fundo e misture bem. Umedeça os biscoitos um a um nessa mistura e forre o fundo de uma fôrma de 20&nbsp;cm x 30&nbsp;cm.","Sobre a camada de biscoitos, espalhe o merengue e, por cima, distribua metade do pêssego picado. Cubra com mais uma camada de biscoitos umedecidos, despeje o creme de leite condensado por cima e, por último, distribua o pêssego picado restante.","Cubra o pavê com filme plástico e leve à geladeira por, pelo menos, 12 horas ou até firmar.","Decore com as fatias de pêssego e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPav%C3%AA_de_p%C3%AAssego","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Pav%C3%AA_de_pessego.jpg/960px-Pav%C3%AA_de_pessego.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cataleirxs","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Peito de frango com melaço de uvaia e sementes de papoula","name":"Peito de frango com melaço de uvaia e sementes de papoula","ingredients":["01 peito de frango (temperado na véspera c/: sal, alho, pimenta do reino e alecrim)","melaço de uvaia","semente de papoula (usei uma colher de sopa)"],"steps":["04 xícaras de suco (coado)","01 xícara de açúcar","01 colher de sopa de suco de limão"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPeito_de_frango_com_mela%C3%A7o_de_uvaia_e_sementes_de_papoula","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Picolé de coco, chocolate e iogurte com cobertura","name":"Picolé de coco, chocolate e iogurte com cobertura","ingredients":["300 gr de chocolate meio amargo de ótima qualidade (sugestão: 70% cacau)","1 xícara (chá) de iogurte de soja natural sem gordura","1 xícara (chá) de leite de soja natural sem açúcar","1/2 xícara de coco ralado","coco ralado para a cobertura q.b.","xarope de bordo ou agave a gosto"],"steps":["Armazene o iogurte na geladeira até que esteja pronto para usá-lo.","Se você não tiver forminhas próprias para picolé use copos descartáveis. Nesse caso, coloque o palito de picolé no centro após uns 20 ou mais minutos, devido a espessura maior!"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPicol%C3%A9_de_coco%2C_chocolate_e_iogurte_com_cobertura","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/33/Picol%C3%A9_de_coco%2C_chocolate_e_iogurte_com_cobertura.jpg/960px-Picol%C3%A9_de_coco%2C_chocolate_e_iogurte_com_cobertura.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Pizza fácil","name":"Pizza fácil","ingredients":["1 copo de água fria (em temperatura ambiente)","1 pitada de sal","2 colheres de sopa cheia de margarina","Farinha de trigo com fermento (aproximadamente meio quilo)","Recheio a gosto"],"steps":["Dissolva o sal no copo com água.","Em um recipiente coloque a margarina e acrescente a água e a farinha de trigo aos poucos até formar uma massa que solte das mãos.","Divida a massa em duas partes.","Estique a massa sobre a forma ou utilize o rolo para massas e coloque na forma.","Coloque sobre a massa o molho de sua preferência e cubra com presunto,queijo mussarela e por último polvilhe um pouco de oregano.","Leve ao forno em temperatura alta por cerca de 40 minutos.","Caso não tenha a farinha de trigo com fermento poderá ser substituída pela farinha de trigo acrescida uma colher de fermento em pó."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPizza_f%C3%A1cil","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pizza","name":"Pizza","ingredients":["1 copo de água fria (em temperatura ambiente)","1 pitada de sal","2 colheres de sopa cheia de margarina","Farinha de trigo com fermento (aproximadamente meio quilo)","Recheio a gosto"],"steps":["Dissolva o sal no copo com água.","Em um recipiente coloque a margarina e acrescente a água e a farinha de trigo aos poucos até formar uma massa que solte das mãos.","Divida a massa em duas partes.","Estique a massa sobre a forma ou utilize o rolo para massas e coloque na forma.","Coloque sobre a massa o molho de sua preferência e cubra com presunto,queijo mussarela e por último polvilhe um pouco de oregano.","Leve ao forno em temperatura alta por cerca de 40 minutos.","Caso não tenha a farinha de trigo com fermento poderá ser substituída pela farinha de trigo acrescida uma colher de fermento em pó."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPizza","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Pizza_-_Coimbra%2C_Portugal_-_20191104_135154.jpg/960px-Pizza_-_Coimbra%2C_Portugal_-_20191104_135154.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"pt:Livro de receitas/Pipoca","name":"Pipoca","ingredients":["uma xícara de milho para pipoca;","meia xícara de óleo;","sal a gosto;"],"steps":["Colocar o milho de pipoca em uma panela de tamanho médio.","Adicionar o óleo.","Adicionar sal a gosto.","Acender o fogo.","Mexer o milho com uma colher de pau sem parar até que o milho comece a estourar.","Tampar a panela.","Desligar o fogo quando o milho parar de estourar.","Colocar numa travessa. Está pronto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPipoca","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Telecine_Pipoca_%282021%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"pt:Livro de receitas/Ponche de vinho tinto","name":"Ponche de vinho tinto","ingredients":["1 garrafa de vinho tinto;","caldo de 3 limões;","1 garrafa de boa aguardente (cachaça);","1 litro de água fervente;","Canela em pó, a gosto;","Um pouco de erva-doce;","300 gramas de açúcar."],"steps":["Junte todos ingredientes numa vasilha grande.","Misture bem e passe por um pano fino, antes de servir, ou coe em peneirinhas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPonche_de_vinho_tinto","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pudim de beterraba","name":"Pudim de beterraba","ingredients":["3 copos (americano) de água que cozinhou a beterraba;","1 copo (americano) de suco de laranja;","3 colheres (sopa) bem cheias de maisena (amido de milho);","10 colheres (sopa) de açúcar;","Raspas da casca de uma laranja."],"steps":["Misture todos os ingredientes e leve ao fogo, mexendo sempre até espessar.","Coloque em uma fôrma de pudim, previamente molhada.","Deixe esfriar e leve ao refrigerador.","Desenforme depois de bem frio."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPudim_de_beterraba","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pudim-lanche","name":"Pudim-lanche","ingredients":["500 gramas de farinha de trigo especial --","500 gramas de açúcar refinado;","1 colher (chá) de sal;","2 litros de leite integral;","4 ou 5 ovos (dependendo do tamanho deles);","300 gramas de margarina ou manteiga;","500 gramas de coco ralado (natural);","1 vidro pequeno de leite de coco."],"steps":["Misturar o leite, a farinha de trigo, o açúcar e o sal numa panela grande.","Você deverá mexer bem, de preferência com uma colher de pau, para não empelotar.","A massa terá que ficar fininha, como se fosse um mingau.","Coloque a panela no lume do fogão, durante mais ou menos uns 30 minutos, mexendo sem parar.","Em seguida, bater as claras em neve e depois coloque as gemas (apenas o conteúdo, sem as películas) e bater novamente até perder o cheiro de ovo.","Retire a panela de mingau do fogo e deixe-o; e numa bacia, misture os outros ingredientes.","Coloque esta massa em fôrmas do tipo usado para fazer brevidade, untadas com manteiga e polvilhadas com farinha de trigo.","Coloque as fôrmas em forno moderado por 40 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPudim-lanche","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pudim de bacalhau","name":"Pudim de bacalhau","ingredients":["250 gramas de bacalhau passado pela máquina","O mesmo peso de ovos","Mais 2 gemas","200 gramas de manteiga"],"steps":["Junta-se pouco a pouco a manteiga com os ovos e o bacalhau e em seguida as claras em castelo; tempera-se com sal e pimenta, deita-se numa forma untada com manteiga e coze-se em banho-maria durante uma hora.","Serve-se com molho Béchamel ou qualquer outro."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPudim_de_bacalhau","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pudim gelado","name":"Pudim gelado","ingredients":["1 lata de leite condensado;","1 lata (da medida acima) de leite;","1 lata de creme de leite;","6 colheres (sopa) de açúcar;","5 colheres (sopa) de chocolate em pó;","9 colheres (sopa) de água;","4 ovos."],"steps":["Junte o leite condensado, o leite e as gemas passadas pela peneira; leve ao fogo mexendo até desgrudar da panela.","Retire do fogo e deixe esfriar. Reserve.","Bata as claras em neve, junte o açúcar sempre batendo e o creme de leite; junte ao outro creme resevado acima, já frio e misture bem. Reserve.","Misture a água com o chocolate em pó, forre o fundo de uma fôrma de pudim, coloque o creme.","Leve ao congelador por 24 horas, tire da fôrma e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPudim_gelado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pudim de queijo","name":"Pudim de queijo","ingredients":["4 ovos;","10 colheres (sopa) de açúcar;","50 gramas de queijo;","2 colheres (sopa) de farinha de trigo;","1/2 litro de leite."],"steps":["Bate-se bem os ovos e açúcar como para pão-de-ló.","Junte os outros ingredientes e misture-se tudo muito bem.","Cozinha-se em banho-maria, em forma caramelizada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPudim_de_queijo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pãezinhos de cebola","name":"Pãezinhos de cebola","ingredients":["4 xícaras de chá de farinha de trigo;","1/2 xícara de chá de manteiga amolecida;","l envelope de sopa creme de cebola;","l tablete (15 g) de fermento biológico:","1 copo americano (250 ml) de leite levemente morno;","1 gema para pincelar."],"steps":["Peneire a farinha de trigo numa tigela grande e faça um buraco no meio.","Junte os ingredientes restantes e trabalhe a massa com a ponta dos dedos até soltar das mãos.","Faça uma bola, cubra e deixe descansar até dobrar de volume.","Abra porções da massa e recorte triângulos.","Enrole-os no sentido da base para a ponta e depois curve-os, formando meias-luas.","Coloque numa assadeira grande tintada e pincele com a gema.","Asse em forno moderado preaquecido (175°C) por 30 min."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3ezinhos_de_cebola","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pãezinhos econômicos","name":"Pãezinhos econômicos","ingredients":["2 tabletes (30g) de fermento biológico;","2 colheres de sopa de açúcar;","250 ml de leite;","5 xícaras de chá (600 g) de farinha de trigo;","l colher de sopa de sal;","1 tablete (100g) de margarina;","2 ovos;","Margarina para untar."],"steps":["Dissolva o fermento com o açúcar, o leite e 1 xícara de chá de farinha de trigo.","Cubra e deixe fermentar até dobrar de volume.","Acrescente o sal, a margarina, os ovos e a farinha restante.","Amasse bem, depois sove a massa até fazer bolhas.","Coloque a massa numa tigela, cubra bem e deixe crescer até dobrar de volume.","Divida a massa em 10 partes e enrole os pãezinhos.","Polvilhe-os com farinha e coloque em assadeira tintada, deixando um bom espaço entre eles.","Cubra e deixe crescer por mais 30 minutos.","Asse em forno moderado (180°C), preaquecido, por cerca de 30 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3ezinhos_econ%C3%B4micos","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Purê de cenoura","name":"Purê de cenoura","ingredients":["300g de cenoura","180ml de leite integral","2 colheres de sopa de manteiga","Sal e pimenta do reino a gosto"],"steps":["Descasque a cenoura e fatie em rodelas, porque a cenoura leva mais tempo para cozinhar que a batata num purê tradicional.","Cozinhe as cenouras na água em fogo alto até que elas fiquem desmanchando. Comece a salgar levemente as cenouras enquanto a água ferve.","Junte num liquidificador ou mixer 180ml de leite integral e misture até atingir a consistência desejada. Lembre-se, quanto mais leite em relação às cenouras, mais líquido ficará o purê.","Volte em uma panela e cozinhe por mais alguns minutos adicionando a manteiga pra ajudar na cremosidade.","Acerte o sal e os temperos e sirva em seguida.","Tempo de Preparo: 10 minutos","Tempo de Cozimento: 10-20 minutos","Rendimento: 4-6 porções"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FPur%C3%AA_de_cenoura","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de cerveja","name":"Pão de cerveja","steps":["Misturar os ingredientes para a massa na batedeira, exceto o leite e o fermento.","Na velocidade baixa, acrescentar aos poucos o leite, até obter uma mistura consistente.","Adicionar em seguida o fermento.","Deixar a massa descansar por 20 a 30 minutos.","Levar novamente para a batedeira e bater por mais três minutos.","Em um recipiente à parte, picar a mussarela, o presunto, o tomate, a cebola (opcional), o cheiro verde, as azeitonas e misturar com a carne moída já temperada e refogada.","Com o recheio pronto, cortar a massa no tamanho desejado — a sugestão é o tamanho aproximado de um pãozinho francês.","Abrir a massa, rechear e enrolar, fechando as pontas. Colocar em fôrma untada.","Se quiser, pode salpicar queijo ralado, cheiro verde e orégano.","Deixar descansar por uma hora.","Levar ao forno, preaquecido e assar em temperatura de 150 graus."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_cerveja","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de centeio","name":"Pão de centeio","ingredients":["1 colher de sopa de açúcar;","3 tabletes (45g) de fermento biológico;","1 xícara de chá de leite morno;","3 ovos;","2 colheres de chá de sal;","3 colheres de sopa de margarina em temperatura ambiente;","2 xícaras de chá de farinha de trigo:","2 xícaras de chá de farinha de centeio;","Margarina para untar."],"steps":["Numa tigela grande, coloque o açúcar, o fermento, o leite, os ovos, o sal e a manteiga e mexa bem.","À parte, misture os dois tipos de farinha.","Vá acrescentando a mistura de farinha à tigela aos poucos.","Amasse bem a massa até que fique lisa e não grude nas mãos.","Coloque a massa numa fôrma para pão untada, cubra e deixe crescer por uma hora.","Asse em forno moderado (170ºC), pré-aquecido, por 30 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_centeio","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bb/P%C3%A3o_de_centeio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Carlos Botelho","licence":"CC BY 2.5"},{"title":"pt:Livro de receitas/Pão de ló da zê","name":"Pão de ló da zê","ingredients":["3- ovo","12- colheres de açucar","12-colheres de agua","1-colher de(sopa)de banha de sorvete (emustab)","1-colher de (sopa) de royal","12-colheres de trigo"],"steps":["Na batedeira, coloque bater as claras em neve, em seguida coloque o açúcar e a banha de sorvete, bata um pouco até ficar um creme então coloque a água uma colher de cada vez e por ultimo coloque o trigo misturado com o Royal, uma colher de cada vez.","bata mais um pouco e coloque assar em forno quente por +ou- 30 minutos em forma untada.","Dica- passe creme de leite (nata)de pote, no pão de ló e por cima coloque banana frita se quere recheie com creme de leite e banana também.","este pão de ló da para fazer torta com qual quer cobertura ...."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_l%C3%B3_da_z%C3%AA","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo","name":"Pão de queijo","ingredients":["4 copos de polvilho azedo","3 copos de leite magro","4 colheres (sopa) de margarina light","2 gemas","3 claras em neve (em castelo)","600g de ricota(amassada) ou mozarela ligth (ralada)","sal a gosto"],"steps":["Aqueça o leite e o óleo e deite sobre o polvilho; deixe esfriar.","Adicione os outros ingredientes e sove a massa muito bem.","Faça bolas com a massa na medida de uma colher de sobremesa e deite-as numa forma não untada.","Asse em forno com temperatura de 180°C até que os pães estejam dourados (cerca de 30 minutos)."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/P%C3%A3o_de_Queijo_atr%C3%A1s_do_vidro_2022_05_12.jpg/960px-P%C3%A3o_de_Queijo_atr%C3%A1s_do_vidro_2022_05_12.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tet","licence":"CC0"},{"title":"pt:Livro de receitas/Pão de queijo para congelar","name":"Pão de queijo para congelar","ingredients":["350 gramas de queijo ralado;","8 a 10 ovos;","1/2 kg de polvilho azedo;","1/2 kg de polvilho doce;","1 copo (americano) de leite frio.","2 copos (americano) de leite –","1 e 1/2 copos (americano) de óleo."],"steps":["Após fervido os ingredientes acima, escalde a massa sovada.","Espere esfriar um pouco e coloque sal a gosto.","Depois da massa morna, colocar os ovos, um a um, sovando sempre até dar ponto de enrolar (Mais para mole do que para duro).","E, por último, colocar o queijo e misturar.","Untar as mãos com óleo e enrolar os pães de queijo.","Asse em forno pré-aquecido (Levar a assadeira ao forno quando este estiver bem quente).","Depois de assado, diminuir a temperatura para que o pão de queijo seque.","Retirar do forno e servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_para_congelar","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo mineiro","name":"Pão de queijo mineiro","ingredients":["1 kg de polvilho;","200 gramas de fubá canjica;","200 gramas de queijo ralado;","4 ovos;","1 colher (sopa) de sal;","1/2 litro de leite;","1 xícara (chá) de gordura."],"steps":["Põe-se o leite e a gordura para ferver.","Enquanto isso, sova-se o polvilho com a salmoura e o fubá.","Escalde com o leite e gordura ferventes.","Depois põe os ovos e amolece com leite até o ponto de enrolar.","Enrole os pães de queijo, fazendo bolinhas, passando-se óleo nas mãos.","Coloque em fôrma untada e asse em forno quente, preaquecido."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_mineiro","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e9/P%C3%A3o_de_queijo.jpg/960px-P%C3%A3o_de_queijo.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Samory Santos (Sitenl em pt.wikipedia).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo fácil","name":"Pão de queijo fácil","ingredients":["3 ovos;","400 gramas de queijo mussarela ralada;","5 batatas cozidas e espremidas;","1 e 1/2 copo (de 200 ml) de óleo;","1 e 1/2 copo (de 200 ml) de leite;","1 colher (sopa) de queijo parmesão ralado;","Sal a gosto;","1 kg de polvilho azedo."],"steps":["Misture todos os ingredientes, amassando bem para ficar bem misturado.","Em seguida faça bolinhas e leve para assar por aproximadamente 20 minutos ou até que fiquem dourados."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_f%C3%A1cil","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo de liquidificador","name":"Pão de queijo de liquidificador","ingredients":["1 xícara (chá) de óleo;","1 xícara (chá) de água;","2 e 1/2 xícaras (chá) de polvilho doce;","2 ovos;","1 pires de queijo ralado, curado;","sal a gosto."],"steps":["Coloque todos os ingredientes no liquidificador e bata durante 6 minutos.","Pingue em forminhas de empadas previamente untadas.","Asse-os em forno quente por 30 minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_de_liquidificador","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo com iogurte","name":"Pão de queijo com iogurte","ingredients":["1 copo de iogurte natural;","3 ovos inteiros;","1 colher (sopa) de sal;","2 colheres (sopa) bem cheia de margarina;","500 gramas de queijo meia cura, ralado;","500 gramas de polvilho doce;","Requeijão cremoso a gosto."],"steps":["Bata no liquidificador os 4 primeiros ingredientes, junte em uma vasilha a mistura com o queijo e vá colocando aos poucos o polvilho.","Amasse com as mãos e deixe-a que descanse por alguns minutos.","Faça bolinhas, coloque em assadeira sem untar e leve ao forno bem quente.","Depois de pronto recheie com o requeijão."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_com_iogurte","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo de batata","name":"Pão de queijo de batata","ingredients":["1 kg de batatas, cozidas e amassadas;","1 kg de polvilho;","1 copo (americano) de água fria para sovar;","1 colher (sopa) de sal;","1 copo (americano) de leite frio;","1 copo (americano) de óleo frio;","4 ovos;","1 prato de queijo fresco, ralado na parte grossa."],"steps":["Misture tudo até o ponto da massa normal.","Faça bolinhas com as mão untadas com óleo.","Coloque-as em fôrma untada.","Leve ao forno preaquecido e assar até corar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_de_batata","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo especial","name":"Pão de queijo especial","ingredients":["1 kg de polvilho;","1 colher (sopa) de sal;","1 prato de óleo;","100 gramas de farinha de milho;","5 copos (americano) de leite;","4 a 5 ovos;","250 gramas de queijo ralado."],"steps":["Sovar bastante o polvilho com o sal e 1/2 copo de água.","Esquentar bastante o óleo, colocar a farinha de milho no polvilho e escaldar por igual.","Colocar o leite morno; mexer bastante; colocar os ovos; mexer novamente e põe o queijo.","Amassar e fazer as bolinhas com as mão untadas em óleo.","Colocar em fôrma untada e assar em forno quente, preaquecido, até corar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_especial","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo do padre","name":"Pão de queijo do padre","ingredients":["1 kg de polvilho azedo;","250 gramas de banha (1 copo e meio);","400 gramas de leite (2 copos americanos);","6 ovos;","350 gramas de queijo minas, curado, ralado;","Sal a gosto."],"steps":["Coloque numa vasilha o polvilho, 1 copo (americano) de água fria e sove.","Ferva o leite com a banha e escalde o polvilho.","Misture com uma colher, e depois sove até a massa se igualar.","Coloque os ovos de 2 em 2 e continue sovando.","Junte um pouquinho de leite com uma colher (sopa) de sal. Sove bem e coloque o queijo.","Ponha a mão sobre a massa e se esta não colar, adicione mais leite.","Faça os pãezinhos com as mãos untadas e coloque-os em assadeira sem untar.","Leve ao forno pré-aquecido. Quando crescer e corar, abaixe o forno e deixe secar um pouco ainda dentro do forno."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_do_padre","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo doido","name":"Pão de queijo doido","ingredients":["3 copos grandes de polvilho;","1 copo de leite;","1/2 copo de água;","1 copo de óleo (menos dois dedo para enchê-lo);","4 ovos;","1 pitada de sal.","Queijo ralado, o quanto baste."],"steps":["Ferve o leite, a água, o óleo e escalda o polvilho.","Sove, coloque os ovos e continua sovando.bem.","Coloque queijo a vontade.","Faça as bolinhas com as mãos untadas e coloque em fôrma untada.","Asse em forno quente até corar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_doido","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo tradição","name":"Pão de queijo tradição","ingredients":["4 xícaras (chá) de polvilho azedo;","4 xícaras (chá) de queijo ralado;","2 xícaras (chá) de leite;","1 xícara (chá) de óleo;","2 ovos;","Sal."],"steps":["Ferva o leite com o óleo e o sal.","Coloque o polvilho numa tigela e despeje a mistura bem quente de leite e óleo.","Misture bem e espere esfriar.","Então amasse com as mãos acrescentando os ovos um a um e por último o queijo ralado.","Faça bolinhas com as mão untadas com óleo.","Coloque-as em fôrma untada.","Leve ao forno preaquecido e deixe assar até corar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_tradi%C3%A7%C3%A3o","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Pão de queijo à Bomjepe","name":"Pão de queijo à Bomjepe","steps":["Colocar o óleo e a água para ferver, escaldar a goma (polvilho), misturar até esfriar.","Depois de frio, colocar os ovos, um a um, sovando sempre.","Pingar leite aos poucos e continuar sovando até dar ponto de enrolar.","Por último, colocar o queijo e misturar.","Untar as mãos com óleo e enrolar os pães de queijo.","Asse em forno pré-aquecido.","Depois de assado, diminuir a temperatura para que o pão de queijo seque.","Esse processo dura de 15 a 20 minutos.","Rendimento: Em torno de 70 unidades do tipo festa."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FP%C3%A3o_de_queijo_%C3%A0_Bomjepe","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Queijo de figo","name":"Queijo de figo","steps":["Torre os figos e as amêndoas. Triture-os separadamente.","Junte a água, o açúcar, a canela, as raspas de limão, o anis e o chocolate numa panela.","Aqueça até a mistura se separar quando o fundo da panela estiver riscado pela colher.","Junte as amêndoas moídas, mexendo constantemente e deixe ferver por cinco minutos.","Depois junte os figos moídos, continuando a mexer e deixe a mistura ferver outros cinco minutos.","Separadamente, polvilhe uma panela rasa com açúcar granulado, coe a mistura para lá e deixe arrefecer. Quando estiver frio, molde um ou vários “queijos”."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FQueijo_de_figo","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Queijo_de_figo_%28Vila_Nova_de_Portim%C3%A3o%2C_Portugal%29.jpg/960px-Queijo_de_figo_%28Vila_Nova_de_Portim%C3%A3o%2C_Portugal%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"O Pitéu - Churrasqueira, Take Away e Doçaria","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Queijo parmesão vegano","name":"Queijo parmesão vegano","ingredients":["2 xicaras de castanhas de caju hidratadas (8 – 12 horas)","2 colheres de sopa de levedo de cerveja","1 colher de chá de sal marinho"],"steps":["Bata as castanhas de caju hidratadas até virar creme.","Misture com o levedo de cerveja e o sal marinho.","Deixe fermentar por um ou dois dias, coberta com pano.","Deixe fermentar por cerca de 2 dias.","Coloque em uma assadeira e leve ao forno preaquecido.","Após desidratar, rale e guarde de maneira adequada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FQueijo_parmes%C3%A3o_vegano","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Queijo de batata","name":"Queijo de batata","ingredients":["3 batatas cozidas","4 colheres de sopa de óleo de azeite de oliva","1 colher de sopa de polvilho doce","1 colher de sopa de polvilho azedo","1 colher de sobremesa de sal","1 xícara de chá de água","1/2 limão"],"steps":["Bata todos ingredientes no liquidificador.","Leve ao fogo médio por cinco minutos (mexa sempre e acrescente um pouco de limão).","Coloque em uma fôrma (pode ser de silicone) e leve à geladeira por 12 horas.","Retire da forma e coloque em outro recipiente para o consumo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FQueijo_de_batata","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Recheio de bolo","name":"Recheio de bolo","ingredients":["4 xícaras (chá) de ;","2 xícaras (chá) de água;","4 ;","1 colher de ;","1 uma colherinha de ."],"steps":["4 xícaras (chá) de ;","2 xícaras (chá) de água, para fazer uma calda grossa (ponto de fio).","Separadamente, bata 4 em neve; e, quando a calda estiver no ponto, jogue-a sobre as , enquanto quente.","Coloque também 1 (uma) xícara (chá), bem cheia, de e 1 uma colherinha de .","Recheie e cubra seus bolos com este glacê, enquanto quente."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRecheio_de_bolo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Quibebe de mandioca vegano","name":"Quibebe de mandioca vegano","ingredients":["600 gr de mandioca","600 ml de água","1/2 xícara (chá) de proteína de soja escura, tamanho médio (são pequenas bolinhas), se quiser mais rica, acrescente um pouco mais de proteína de soja","2 alhos picadinhos ou espremidos","1 cubo de caldo de legumes ou verduras","azeite de oliva","sal a gosto","pimenta (opcional)","salsinha (opcional)"],"steps":["Lave a mandioca, descasque-a, pique e reserve.","Se desejar, coloque salsinha picadinha por cima antes de servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FQuibebe_de_mandioca_vegano","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Risoto a piamontese","name":"Risoto a piamontese","ingredients":["1 cebola média;","2 colheres (sopa) de manteiga;","1 xícara (chá) de arroz;","2 xícaras (chá) de presunto em cubos;","1 tablete de caldo de galinha;","3 xícaras de água fervente;","mais 2 colheres (sopa) de manteiga;","queijo parmesão."],"steps":["Doure 1 cebola média ralada em 2 colheres (sopa) de manteiga, junte 1 xícara (chá) de arroz lavado e escorrido e refogue-o.","Acrescente 2 xícaras (chá) de presunto picado em cubinhos, 1 tablete de caldo de galinha, 3 xícaras de água fervente e mexa bem. Tampe a panela e deixe cozinhar em fogo baixo por 30 minutos.","Quando estiver cozido e quase seco, junte e colheres (sopa) de manteiga e espalhe queijo ralado por cima do arroz."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRisoto_a_piamontese","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Risoles de carne moída","name":"Risoles de carne moída","ingredients":["3 copos (americano) de farinha de trigo;","2 copos (americano) de leite;","1 copo (americano) de água;","2 colheres (sopa) de manteiga;","Sal a gosto.","Caldo de carne a gosto."],"steps":["Ferva a água, o leite e a manteiga.","Acrescente a farinha e mexa até soltar da panela."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRisoles_de_carne_mo%C3%ADda","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Repelente Pernilongo","name":"Repelente Pernilongo","ingredients":["1 - 80 ml de Propileno Glicol","2 - 15 ml de Cloreto de Magnésio","3 - 5 ml de oleo de Citronela"],"steps":["Misture os ingredientes na ordem.","E para 100 ml, se quiser maior Qtde. e só multiplicar.","...","Último passo."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRepelente_Pernilongo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Risoto de palmito","name":"Risoto de palmito","ingredients":["700 g de palmito","500 g de arroz","1 litro de creme de leite","300 g de parmesão ralado","200 ml de vinho branco","3 colheres (sopa) de azeite","Sal e alho a gosto"],"steps":["Cozinhe o arroz e reserve em uma vasilha","Refogue o palmito com azeite e acrescente o vinho","Por último, acrescente o creme de leite, o parmesão e o arroz","Misture bem, não deixar ferver e servir"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRisoto_de_palmito","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Risoto verde","name":"Risoto verde","ingredients":["1/2 maço de espinafre picado;","2 colheres (sopa) de óleo vegetal;","1 cebola, picada;","2 xícaras (chá) de arroz;","1/2 copo (americano) de vinho branco;","1 litro de água fervente;","3 colheres (sopa) de aipo picado;","1 colher (sobremesa) de alecrim fresco;","1 colher (sobremesa) de cebolinha picada;","1 colher (sobremesa) de sálvia picada;","1/2 xícaras (chá) de iogurte natural desnatado;","3 colheres (sopa) de queijo minas frescal, ralado grosso."],"steps":["Em uma panela grande, refogue a cebola no óleo e tempero de alho, a gosto.","Adicione o espinafre. Refogue-o por alguns minutos.","Adicione o arroz e o vinho.","Mantenha no fogo até que o vinho evapore. Acrescente, aos poucos, a água.","À parte, misture a sálvia, a cebolinha, o alecrim e o aipo.","Quando o arroz estiver quase cozido, adicione a mistura das ervas.","Mexa bem, cozinhando por mais 5 minutos.","Adicione o iogurte e o queijo frescal ralado. Misture delicadamente.","Cozinhe por mais 5 minutos. Retire do fogo e sirva em seguida."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRisoto_verde","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Rocambole de chocolate e beijinho","name":"Rocambole de chocolate e beijinho","ingredients":["Recheio","100g coco ralado (sem açúcar)","1 lata de leite condensado","1 colher (sopa) manteiga","Massa","2 xícara (chá) chocolate em pó (não pode ser achocolatado)","2 xícaras (chá) leite em pó","1 lata de leite condensado"],"steps":["Recheio: Em uma panela coloque todos os ingredientes e cozinhe em fogo médio por cerca de 3 minutos, tire do fogo e deixe esfriar.","Massa: Em um recipiente grande coloque os ingredientes da massa e misture com a ajuda de uma espátula, assim que estiver tudo misturado termine amassando bem a massa utilizando as mãos, a massa deve ficar bem dura ai já vai estar no ponto para abrir.","Abra na mesa 2 camadas grandes de plástico filme, coloque a massa achate a com as mãos e cubra-a com mais 2 camadas de plástico filme, e abra um retângulo com a ajuda de um rolo de massa.","Abra bem a massa para que fique fina e plana (mas não tão fina), coloque o recheio em ¾ da massa deixando as laterais livres, com a ajuda do plástico filme enrole bem apertado como um rocambole (veja o vídeo)","Embrulhe com o plástico filme e leve para a geladeira por mais ou menos 3 horas (pode colocar no congelador para acelerar o processo), retire da geladeira corte com uma faca afiada corte e sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FRocambole_de_chocolate_e_beijinho","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Rocambole_de_chocolate_e_beijinho2.jpg/960px-Rocambole_de_chocolate_e_beijinho2.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gisele Souza/Receitas de Minuto","licence":"CC BY-SA 3.0 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Sabão em barra caseiro","name":"Sabão em barra caseiro","ingredients":["1 kg de soda cáustica Sol (ou outra marca);","5 litros óleo (usado);","2 litros de água","Pinho sol (metade do pequeno e do perfume que quiser), ou aromatizantes da sua escolha"],"steps":["Dissolva a soda na água; coloque o óleo, mexa bastante (muito), pode descansar um pouco (se quiser) e, por último, coloque o pinho sol.","Deixar em ponto de gelatina. Daí, despeje numa caixa de papelão forrada com um plástico firme, grosso, levantando-o até as bordas da caixa, prendendo-o com prendedor de roupas.","Depois que firmar a consistência, corte as barras de sabão no mesmo dia."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSab%C3%A3o_em_barra_caseiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sabão líquido","name":"Sabão líquido","ingredients":["1 vasilha de margarina 500g de soda cáustica","1,5 litros de óleo de cozinha (usado)","1 vasilha de margarina 500g com álcool (de supermercado 92%)","5 litros de água"],"steps":["Dissolva a soda em um litro de água e coloque em um recipiente grande","Coloque o álcool","Coloque óleo (mexa bem por 1 minuto)","Coloque a água e mexa por 5 minutos","Deixe curtir por um dia 24hs para dissolver as pelotas de óleo","Envase com funil em embalagem (refrigerante) de 2 litros"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSab%C3%A3o_l%C3%ADquido","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sabão em pó caseiro","name":"Sabão em pó caseiro","ingredients":["3 litros de oleo (oleo de cozinha limpo)","1 Kg de soda (pode ser liquida ou ñ)","1 sabonete ralado (de preferencia azul)","1 tablete de anil"],"steps":["Coloque no fogo baixo e mexa até virar uma farofa.","Depois de frio, passar na maguina de triturar até ficar fino.","Deixe no sol para secar;"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSab%C3%A3o_em_p%C3%B3_caseiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Salada Marroquina","name":"Salada Marroquina","ingredients":["1 peito de frango;","1 maçã verde picada;","1 maçã vermelha picada;","1 cebola batidinha;","1/2 xícara (chá) de hortelã picadinho;","1/2 xícara (chá) de salsinha picadinha;","1 xícara (chá) de uvas passas brancas;","1 xícara (chá) de uvas passas pretas;","1/2 xícara (chá) de azeitonas picadinhas;","1 xícara (chá) de trigo;","1 vidro de maionese pequeno (250 gramas);","Suco de 1 limão;","1/2 colher (sopa) de sal;","1 colher (sopa) de azeite de oliva;"],"steps":["Cozinhe o peito de frango em água salgada e desfie","Deixe o trigo de molho em água gelada e coberto com cubos de gelo por cerca de 2 horas. Escorra, depois.","Junte todos os ingredientes numa travessa, misturando, por último, a maionese.","Deixe na geladeira ,"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSalada_Marroquina","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Salada de tofu, abacate, rúcula e amêndoas","name":"Salada de tofu, abacate, rúcula e amêndoas","ingredients":["1 cenoura grande sem casca e cortada em palitos pequenos","1/2 abacate cortado em cubos","um punhado de amêndoas em lâminas (sugestão: 15g)","1/2 colher (sopa) de azeite de oliva extravirgem","125g de tofu firme, cortado em palitos pequenos","rúcula q.b. (quanto baste)","sal rosa do himalaia, azeite de oliva extravirgem, vinagre balsâmico para temperar"],"steps":["Lave a rúcula com cuidado e enxugue. Reserve.","Coloque as amêndoas em uma panela antiaderente, em fogo médio, até dourar ligeiramente. Transfira as amêndoas para uma vasilhinha e reserve.","Na mesma panela que dourou as amêndoas, coloque o azeite de oliva extravirgem e o tofu, em fogo alto, e doure todos os lados. Transfira para um prato com papel absorvente e \"seque\" os palitos de tofu.","Em cada prato coloque a metade de cada ingrediente: primeiro a rúcula e por cima os outros ingredientes, deixando as amêndoas por último. Tempere com sal rosa, azeite de oliva e o vinagre balsâmico ou tempere com a gosto!"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSalada_de_tofu%2C_abacate%2C_r%C3%BAcula_e_am%C3%AAndoas","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Salada_de_tofu%2C_abacate_e_r%C3%BAcula.jpg/960px-Salada_de_tofu%2C_abacate_e_r%C3%BAcula.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Léia Silva","licence":"CC BY 2.5 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Sopa de cebola","name":"Sopa de cebola","ingredients":["1 cebola grande","Pão","1 colher de queijo ralado","1,5 l de caldo de carne","1 dente de alho","1 colher de farinha","1 chávena de maionese","Azeite","Sal"],"steps":["* Picar a cebola finamente e fritar num tacho com azeite em lume brando.","Quando estiver pronta, adicionar a colher de farinha e refogar.","Deitar o caldo, o alho previamente descascado e esmagado e sal.","Manter a cozedura durante cerca de 10 minutos e reservar.","Entretanto, cortar o pão em fatias finas e torrar ligeiramente.","Preparar uma sopeira que resista ao calor do forno e deitar a sopa.","Colocar por cima o pão torrado e polvilhar com o queijo ralado.","Gratinar no forno durante uns minutos."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSopa_de_cebola","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sopa de feijão-verde","name":"Sopa de feijão-verde","ingredients":["1 couve-flor","1 cebola","2 dentes de alho","3 tomates chucha","Feijão-verde","Azeite q.b.","Sal q.b."],"steps":["Coloque numa panela de pressão a couve-flor partida em pedaços, a cebola, os alhos, os tomates, um fio de azeite e sal.","Leve ao lume e deixe 10 minutos a ferver.","Passado esse tempo, triture tudo com a varinha mágica.","Adicione o feijão-verde devidamente arranjado.","Leve novamente ao lume, deixe ferver 10 minutos e está pronto a servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSopa_de_feij%C3%A3o-verde","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sonhos caseiros","name":"Sonhos caseiros","steps":["Coloque a farinha peneirada numa tigela. Faça uma cova no centro e adicione o leite morno, o açúcar e o fermento. Mexa com as mãos até dissolver totalmente o fermento.","Volte a criar uma cova no centro e adicione os ovos, a margarina e uma pitada de sal. Envolva os ingredientes líquidos e só depois comece a envolver, aos poucos, a farinha. Quando tiver uma massa homogénea, salpique a bancada de farinha e amasse bem.","Coloque novamente na tigela e cubra com película aderente. Deixe levedar até dobrar de volume, à temperatura ambiente.","Divida a massa em 15 partes iguais e molde em forma de bolas. Coloque num tabuleiro polvilhado com farinha e deixe levedar novamente, até crescer para o dobro.","Para o creme, coloque numa taça e misture o açúcar, a farinha e as gemas, adicione um pouco de leite frio. Reserve.","Ferva o restante leite com a casca de limão. Verta sobre a mistura das gemas, lentamente, sem parar de mexer com a ajuda de uma colher.","Leve ao lume e mexa sempre até engrossar. Retire do lume e verta num tabuleiro para arrefecer rapidamente. Reserve.","Frite as bolas de massa em óleo abundante a uma temperatura moderada. Vire as bolas a meio da fritura. Escorra em papel absorvente.","Passe as bolas por açúcar.","Corte ao meio com uma tesoura de cozinha, sem separar as metades. Recheie com o creme, com a ajuda de um saco pasteleiro."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSonhos_caseiros","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sorvete de banana vegano","name":"Sorvete de banana vegano","ingredients":["Duas bananas grandes e picadas;","1 copo de leite de amêndoas sem açúcar;","1 pitada de canela, a gosto"],"steps":["Congele as bananas;","Após devidamente congeladas, misture todos os ingredientes num liquidificador ou processador de alimentos até que fique cremoso;","Sirva"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSorvete_de_banana_vegano","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sorvetes caseiros - básicos","name":"Sorvetes caseiros - básicos","ingredients":["1 litro de leite tipo C;","250 gramas de açúcar;","1 colher (sopa) rasa de Sorvetina Selecta Super Liga Neutra (10 gramas);","1 colher (sopa) rasa de Sorvetina Selecta Especial sabor (10 gramas) ou 1 colher (sopa) quase cheia de Base para Sorvete ALGEMIX (20 gramas);","1 colher (café) cheia de Emustab Selecta (10 gramas).","1 colher de leite em pó"],"steps":["Reserve o EMUSTAB.","Bata todos os demais ingredientes juntos (exceto o Emustab) no liquidificador por 3 minutos.","Leve ao freezer por aproximadamente 3 a 4 horas.","Retire do Freezer e coloque numa batedeira de bolo, acrescentando agora o EMUSTAB e bata por 5 minutos.","Retorne ao freezer e gele até ficar no ponto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSorvetes_caseiros_-_b%C3%A1sicos","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sorvete kibom","name":"Sorvete kibom","ingredients":["1 lata de leite condensado;","1 lata de creme de leite;","3 colheres (sopa) de achocolatado em pó."],"steps":["Coloque os ingredientes no liquidificador e bata bem.","Leve ao refrigerador.","Deixe no congelador até ficar de sua preferência."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSorvete_kibom","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Sorvete de uvaia","name":"Sorvete de uvaia","ingredients":["1 lata de leite condensado (350 g)","2 latas de leite (750 g)","2 gemas de ovos","2 colheres de sopa de maisena (amido de milho)","2 claras","6 colheres de sopa de açúcar","1 lata de creme de leite","2 polpas descongeladas de uvaia ou 300 g de fruta","2 colheres de sopa de açúcar","4 colheres de suco de uvaia","3 colheres de leite"],"steps":["Massa (1)","Massa (2)","Massa (3)","Calda (1)","Calda (2)","Montagem final:"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSorvete_de_uvaia","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Strudel de palmito","name":"Strudel de palmito","ingredients":["1 kg de massa folhada","100g de manteiga amolecida","1 cebola média picada","3 raminhos de salsa picada","100g de farinha de trigo","75ml de leite morno","1 tablete caldo de legumes","1 pitada de sal","1 pitada de açúcar","1 colher (chá) de páprica","1 colher (café) de pimenta-do-reino moída","1 vidro (300g) de palmito picado margarina","1 gema de ovo"],"steps":["Refogue a cebola e a salsa na manteiga, assim que começar a dourar acrescente a farinha, mexa e reserve.","Dissolva o caldo de legumes e os demais temperos no leite, junte ao refogado com a farinha e mantenha no fogo, mexendo sempre, até ferver. Então coloque o palmito picado, misture e deixe esfriar.","Coloque o recheio sobre a massa, feche o strudel e passe para uma assadeira untada. Pincele com a gema e leve ao forno pré-aquecido a 180 graus por 50 a 60 minutos ou até dourar."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FStrudel_de_palmito","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Suspiro vegano","name":"Suspiro vegano","ingredients":["140 mililitros (ml) de água da conservaEsta água de conserva também é conhecida como aquafaba. de grão de bico, de preferência sem sal","Líquido contido em uma lata de grão de bico (ou caixinha) de 280g (peso total)","1/4 colheres de chá cremor de tártaro","3/4 xícaras açúcar de confeiteiro","2 colheres de sopa açúcar de confeiteiro (totalizando 3/4 de xícaras + 2 colheres de sopa)","1/4 colheres de chá essência de baunilha (ou outra essência desejada)"],"steps":["Pré-aquecer o forno a 100ºC (temperatura baixa). Se for difícil manter a temperatura tão baixa, prender o cabo de uma colher de pau na porta do forno, para que parte do calor excessivo saia. Se há a desconfiança que o forno não esteja na temperatura indicada, sempre é possível usar o recurso do termômetro próprio para seu tipo de forno.","Peneirar o conteúdo de uma lata de grão de bico e colocar o líquido juntamente com o cremor de tártaro para bater na batedeira, na velocidade alta. Quando escolher a marca da conserva que vai usar, dar preferência às sem sal.","Após uns 4 minutos, o volume deve ter dobrado. De 6 a 8 minutos depois, o volume triplica e a consistência do líquido já está de tal forma que ele não cai da colher, quando pego.","Ir acrescentando então o açúcar de confeiteiro, aos poucos, enquanto continua batendo. Por volta de 8 a 10 minutos depois a consistência é a da clara em neve. Quando pegamos com uma colher, não cai, não pinga, nem escorre.","Pingar a essência de baunilha e bater um pouco a mais.","Colocar o tapete de silicone ou o papel manteiga em um tabuleiro e colocar porções do suspiro, tentando manter uma distância padrão.","Levar ao forno a 100°C por aproximadamente 2 horas. O ponto deve ser verificado, deixando um dos suspiros fora do forno até que esfrie um pouco - uns 3 a 5 minutos.","Dica: Se a consistência estiver meio pegajosa, vale deixar mais uns 10 minutos no forno e testar novamente. Se não ficar no ponto perfeito, ele tende a ficar pegajoso com a umidade do ar. Como a temperatura do forno é muito baixa, não queima rápido. Na dúvida, melhor deixar mais uns 5 minutos.","Quando é difícil deixar o forno nesta temperatura, que é bem baixa, vale o truque caseiro de deixar a porta (do forno) um pouco aberta. Se necessário, calce a porta com uma colher de pau para que o calor em excesso possa sair."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSuspiro_vegano","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Suco de uva de garrafa","name":"Suco de uva de garrafa","ingredients":["1 cacho de uva;","1 copo de água filtrada ;","Açúcar a gosto;","Gelo (opcional)."],"steps":["Lave bem as uvas e retire os cabinhos.","Bata tudo, menos o açúcar por alguns instantes.","Adicione gelo e açúcar a gosto.","Sirva."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FSuco_de_uva_de_garrafa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Tilápia à Bomjepe","name":"Tilápia à Bomjepe","ingredients":["1 tilápia de 700 gramas, mais ou menos;","1 ovo;","200 gramas de farinha de trigo com fermento;","Molho inglês a gosto;","Molho de pimenta malagueta a gosto;","Suco de 2 limões;","Tempero caseiro completo a gosto;","1 pitada de gengibre ralado;","1 pitada de noz-moscada;","1 pitadinha de pimenta-da-índia;","1 pitadinha de orégano;","1 pitadinha de tomilho;","Ramos de alecrim;","Ramos de manjericão;","1 cebola roxa;","1 tomate-maçã."],"steps":["Limpar e lavar bem a tilápia.","Juntar o suco de limão, os outros temperos e deixar o peixe marinando de um dia para o outro.","Dê um bom banho de tempero por dentro e por fora, mantendo um galho de alecrim na parte interna da tilápia.","Depois de temperado, passar o peixe em um ovo batido, colocando um pouquinho de orégano e tomilho. Passar depois na farinha de trigo, sacudindo bem, para retirar o excesso de farinha.","Fritar em óleo bem quente, deixar pururucar, sempre virando de um lado para outro.","A telha, que será usada como bandeja, precisa ser previamente lavada e coberta com papel laminado.","Nas pontas, devem ser colocadas folhas de alface ou de uvas.","Colocar a tilápia bem frita na telha e enfeitar com rodelas de tomate-maçã, cebola roxa, rodelas de limão e azeitonas no palito."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTil%C3%A1pia_%C3%A0_Bomjepe","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Tofupiry","name":"Tofupiry","ingredients":["500g de tofu","100g de azeite","10g de sal","50ml de suco de limão","100g de polvilho azedo","leite vegetal (opcional)"],"steps":["Bata no liquidificador o tofu e o azeite","Adicione o sal, o suco de limão e o polvilho azedo no liquidificador","Opcional: Leve ao fogo dando ponto de catupiry com o leite vegetal."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTofupiry","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/7/79/Lasanha_de_tofupiry.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Nathalia Soares","licence":"CC BY 3.0 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Tofu","name":"Tofu","ingredients":["150g (um copo de 200 ml) de grão de soja.","10 g de sal amargo (Sulfato de Magnésio) – vende na farmácia.","Liquidificador","Saco feito de pano de algodão (pano de fralda) para espremer o leite de soja","Coador para apoiar o saco","Espátula","Panela (20cm de diâmetro X 15cm de profundidade)"],"steps":["Escolher os grãos de soja (às vezes se encontram pedrinhas ou terra misturadas). Lavar bem e deixar descansar por uma noite em meio litro d’água.","Bater o conteúdo (grãos + água) no liquidificador, adicionando mais 1 litro d’água.","Preparar panela com saco sobre coador e despejar o leite de soja feito.","Espremer o saco até sair todo o líquido, a massa batida que ficar no saco será usada para fazer farelo.","Ferver o leite, inicialmente com fogo forte e mexendo sempre para não queimar no fundo da panela. Com uma espátula, desloque a espuma para os cantos para facilitar a dissipação das borbulhas.","Atenção: ao ferver, há uma subida rápida de espuma. Coloque um pouco de água fria para abaixar a espuma, abaixe o fogo, deixe ferver durante 10 minutos e apague, sempre mexendo devagar o leite com a espátula para evitar a queima no fundo.","Preparar um copo com água quente e dissolver 10g de sal amargo.","Após apagar o fogo, deixe descansar por 3 minutos, coloque o sal amargo dissolvido no leite e mexa lentamente até aparecer coágulo de tofu.","Quando iniciar o coágulo, o leite ficará meio transparente e então, deve-se tampar e deixar 10 minutos mantendo temperatura acima de 70℃.","Coloque no coador um pano e despeje todo o leite para retirar a água e juntar o coágulo do tofu. Retirada quase toda a água, dobre as extremidades do pano envolvendo o tofu.","Coloque um prato sobre o tofu e coloque um peso (copo com água) durante 15 a 20 minutos.","Retire o tofu junto com o pano e coloque na água, pois assim fica mais fácil de remover o pano.","Deixar pelo menos por 15 minutos num filete de água corrente (ou troque por duas vezes a água num intervalo de 10 minutos), para retirar o sal amargo do tofu. Se optar por escorrer, não deixe por mais tempo, pois perde o gosto de doçura do tofu.","O resíduo do leite de soja do passo (4) pode ser torrado em forno microondas para fazer farofa de soja."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTofu","country":"China","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/116Monggo_guisado_with_shrimps%2C_tofu_and_eggs_10.jpg/960px-116Monggo_guisado_with_shrimps%2C_tofu_and_eggs_10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Judgefloro","licence":"CC0"},{"title":"pt:Livro de receitas/Torta de bacalhau","name":"Torta de bacalhau","ingredients":["120 gramas de bacalhau","60 gramas de pão","4 gemas e 6 claras."],"steps":["Coze-se o bacalhau, desfia-se o mais possível e pisa-se no almofariz ou passa-se pela máquina.","O pão embebe-se em leite, espreme-se, junta-se ao bacalhau, assim como as quatro gemas; depois de tudo misturado e temperado com sal e pimenta, juntam-se as claras, que devem estar batidas em castelo.","Unta-se um tabuleiro com manteiga, deita-se a massa dentro e vai ao forno a cozer.","Quando sai do forno, volta-se sobre um guardanapo e enrola-se.","Serve-se com molho Béchamel à roda."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_de_bacalhau","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Torta_de_bacalhau.jpg/960px-Torta_de_bacalhau.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"marcelo träsel","licence":"CC BY-SA 2.0"},{"title":"pt:Livro de receitas/Torta de maçã","name":"Torta de maçã","ingredients":["200g de margarina ou manteiga","1 xícara (chá) de açúcar","3 ovos","2 xícaras (chá) de farinha de trigo","1 colher (chá) de fermento em pó","3 colheres (sopa) de creme de leite","3 a 4 maçãs descascadas e fatiadas, açúcar e canela em pó para polvilhar."],"steps":["Bata na batedeira a margarina com o açúcar até formar uma massa branca e espumosa.","Acrescente os ovos um a um.","Peneire a farinha com o fermento e acrescente aos poucos.","Unte a forma com margarina.","Polvilhe com açúcar e canela e leve ao forno 180 graus por 40 minutos. Melhor ainda se comer com bolacha."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_de_ma%C3%A7%C3%A3","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Torta_de_Ma%C3%A7%C3%A3.jpg/960px-Torta_de_Ma%C3%A7%C3%A3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fefaps","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Torta de limão simples","name":"Torta de limão simples","ingredients":["2 gema","2 colheres de sopa de margarina","1 colher de açúcar","Trigo aos poucos até a massa despregar da mão (a massa fica bem macia)","Suspiros para decorar"],"steps":["Coloque o açúcar com a margarina e bata com a mão até unir.","Coloque as gemas e mexa, adicione o trigo devagar até a massa se unir .","Coloque em uma travessa rasa sem untar, espalhe a massa e suba na lateral .","Depois pegue o leite condensado coloque no liquidificador com o limão, até obter uma boa consistência.","Leve ao forno até dourar o suspiro, e pronto"],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_de_lim%C3%A3o_simples","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Torta de uva","name":"Torta de uva","steps":["Peneire sobre o mármore a farinha e o fermento.","Faça uma cova no centro, coloque aí o ovo e o açúcar, misture ligeiramente.","Junte a manteiga e amasse até ligar bem.","Leve à geladeira por 30 minutos.","A seguir abra a massa; com a metade dela forre o fundo de uma fôrma, fure-a com um garfo e com o restante da massa faça os lados da torta.","Asse em forno quente (200 graus) por 25 minutos.","Retire do forno e deixe esfriar.","Dissolva a gelatina em 2 colheres (sopa) de água quente. Deixe esfriar, acrescentando-a ao chantilly e bata até ficar firme.","Recheie a torta com este creme, decore com as uvas.","Leve à geladeira. Sirva bem gelada."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_de_uva","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Torta holandesa","name":"Torta holandesa","ingredients":["2 latas de creme de leite sem soro (reservar o soro);","250 gramas de manteiga com sal;","3 gemas;","200 gramas de açúcar;","2 pacotes de bolacha tipo maisena;","Licor de cacau."],"steps":["Bata bem a manteiga com o açúcar e as gemas. Junte o creme de leite (sem o soro, bata rapidamente.","Prepare a cobertura: Misture todos os ingredientes da cobertura e leve ao fogo até abrir fervura."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_holandesa","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Torta salgada","name":"Torta salgada","ingredients":["8 colheres (sopa) rasas de farinha de trigo;","4 colheres (sopa) de queijo;","1 colher (sopa) de fermento em pó (fermento em pó);","8 ovos (4 batidos separadamente);","1/2 xícara (chá) de óleo;","1 xícara (chá) de leite para dissolver o fermento em pó."],"steps":["Bater todos ingredientes no liquidificador:","Recheio à gosto."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTorta_salgada","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Tropeirão mineiro","name":"Tropeirão mineiro","ingredients":["1&nbsp;kg de feijão (não pode ser preto);","1&nbsp;kg de lingüiça calabresa;","1&nbsp;kg de linguicinha de porco, de preferência caseira;","1/2&nbsp;kg de bacon;","1/2&nbsp;kg de carne-seca;","2 cebolas de cabeça;","1 e 1/2&nbsp;kg de toucinho, cortado para torresmo;","12 ovos (de galinha caipira, preferencialmente);","1/2&nbsp;kg de farinha de milho;","2 molhos de couve;","Sal a gosto;","300 gramas de banha de porco;","1 pitada de pimenta-do-reino."],"steps":["Fritar a linguicinha inteira e cortá-la em pedaços de cerca de 2 centímetros. Reservar.","Tirar a pele da calabresa, cortá-la em cruz e em cubinhos de 1&nbsp;cm e cozinhá-la, com um pouco de sal, para não perder o sabor. Escorrer e reservar.","Cortar a carne seca em cubinhos de 1&nbsp;cm, lavar bem e cozinhar na panela de pressão, por cerca de 50 minutos.","Fritar o toucinho, fazendo o torresmo, e reservar.","Cozinhar o feijão na panela de pressão, marcando 11 minutos assim que a válvula começar a soltar vapor, (para ficar al dente). Retirar do fogo, por para escorrer. Reservar.","Fritar o bacon, em duas colheres (de sopa, cheias) de gordura de porco, até que ele murche e, na mesma panela, acrescentar as cebolas picadas. Pôr o resto da gordura, a calabresa, a linguicinha, o torresmo e a couve. Misturar bem. Acrescentar os ovos mexidos e temperar com um pouco de sal e pimenta-do-reino.","Juntar o feijão, já escorrido, verificar o sal e, finalmente pôr a farinha de milho."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTropeir%C3%A3o_mineiro","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Tortéi","name":"Tortéi","steps":["Molho 1: Aqueça o óleo.","Frite a carne, a cebola, o alho, o tomate picado.","Coloque sal, molho de tomate e a água.","Molho da Moranga 2: Lave, descasque e pique a moranga em cubinhos.","Refogue a moranga com a cebola, óleo e o sal.","Coloque 2 copos de água e deixe refogar.","Esmague com um garfo a moranga até virar um creme.","Massa: coloque tudo em uma vasilha e amasse até formar uma massa.","Sove a massa e espiche com um rolo até ficar fininha.","Misture a metade do molho de carne com o molho da moranga e coloque o queijo.","(deixar quente).","Coloque uma toalha de prato sobre a mesa e em cima dela coloque a massa.","Espalhe o molho (quente) e enrole (tipo rocambole).","Em seguida enrole em volta do rocambole uma toalha, amarrando bem apertado as duas pontas com um fio e um sobre o meio, leve.","Coloque em uma panela com água e deixe ferver por uma hora.","Desenrole o pano e corte em rodelas (espessura 2cm).","Coloque o restante do molho de carne por cima."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTort%C3%A9i","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Tripada","name":"Tripada","ingredients":["3 colheres de Açúcar","4 ovos","Queijo parmesão","1 tripa de boi"],"steps":["Coloque os ovos com o queijo no liquidificador e bata bem.","Coloque em uma forma de preferência e coloque no forno por 30 minutos com as tripas.","Coloque as tripas ao lado do molho e coloque o açúcar, moderadamente, em toda parte."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FTripada","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Vichyssoise","name":"Vichyssoise","ingredients":["150 gramas de nabo picado;","1 alho-poró picado;","1 batata grande picada;","2 tabletes de caldo de legumes;","1 lata de creme de leite fresco;","1 litro de água."],"steps":["Descasque o nabo e corte em pedaços. Descasque a batata e corte em pedaços. Lave muito bem o alho-poró sob água corrente. Corte em pequenos pedaços.","Numa panela média, coloque a água, o nabo, a batata, o alho-poró e o caldo de legumes. Leve ao fogo alto e espere ferver. Abaixe o fogo e cozinhe por 15 minutos ou até que os legumes fiquem macios.","Retire a sopa do fogo e coloque num liqüidificador. Bata em velocidade alta por 1 minuto ou até obter um creme homogêneo. Volte a sopa para a panela e coloque o creme de leite.","Aqueça a sopa, mas não deixe ferver. Mexa com uma colher de pau. Retire do fogo e deixe esfriar.","Se preferir, leve à geladeira."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FVichyssoise","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Vichyssoise.jpg/960px-Vichyssoise.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BocaDorada","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"pt:Livro de receitas/Xixi de anjo","name":"Xixi de anjo","ingredients":["1 lata de leite condensado;","1 e 1/2 lata de aguardente (cachaça), medir na lata acima;","1 xícara (chá) de suco de laranja;","4 colheres (sopa) de suco de limão;","Gelo picado a gosto."],"steps":["Coloque todos os ingredientes no liquidificador.","Bater bem e sirva a seguir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FXixi_de_anjo","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Waffle vegano","name":"Waffle vegano","ingredients":["2 xícaras (chá) de farinha de trigo;","3 colheres (sopa) de açúcar;","3 colheres (sopa) de bicarbonato de sódio ou fermento em pó;","1 colher de (chá) de sal;","2 xícaras (chá) de leite vegetal (soja, aveia, arroz..);","1 colher (chá) de essência de baunilha;","3 colheres (sopa) de óleo;","Morango, banana ou mirtilo (opcional);","Xarope de bordo, melado de cana ou glicose de milho (opcional)."],"steps":["Em uma vasilha funda, coloque todos os ingredientes secos menos o bicarbonato ou fermento em pó","Adicione o leite e bata bem com um batedor de ovos, adicione o óleo e a essência de baunilha, misture bem com o batedor.","Por último adicione o fermento e mexa bem.","Coloque um pouco da massa em uma máquina de waffles já aquecida e escolha o nível desejado.","Dica: A massa pronta pode ser guardada na geladeira durante 2 dias sem nenhum problema. Ou, você pode fazer todas e deixar guardado na geladeira por 3 dias."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FWaffle_vegano","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Waffle_vegano.jpg/960px-Waffle_vegano.jpg?utm_source=pt.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nathalia Soares","licence":"CC BY 3.0 br","pageImageChecked":true},{"title":"pt:Livro de receitas/Yakissoba","name":"Yakissoba","ingredients":["500 gramas de macarrão oriental;","200 gramas de peito de frango, cortado em tirinhas;","200 gramas de carne de porco, cortada em tirinhas;","300 gramas de camarão pequeno, descascado e limpo;","2 cenouras cortadas em tirinhas;","250 gramas de cogumelos frescos, cortado em lâminas;","2 talos limpos de salsão, cortados em fatias muito finas;","1 brócolis chinês, cortado em bouquets pequenos;","1/2 cebola cortada em pétalas muito finas;","1/2 maço de cebolinha verde, cortada em pedaços maiores;","1 colher (sobremesa) de gengibre em pó;","1 porção pequena de amendoins torrados e descascados","Sal à gosto;","10 colheres (sopa) de óleo de milho;","3 colheres (sopa) de shoyu comum;","Aji-no-moto à gosto;","2 colheres (sopa) de amido de milho (maisena);","2 xícara (chá) de água fria;","3 colheres (chá) de açúcar;","4 colheres (sopa) de saquê — aguardente de arroz."],"steps":["Cozinhe e escorra o macarrão. Frite-o numa panela wok ou frigideira funda até dourar um pouco com 5 colheres de óleo. Retire-o da wok e reserve em local aquecido.","Na wok aqueça duas colheres (sopa) de óleo e frite a cebola. Junte a cenoura, o salsão, a cebolinha cortada em pedaços maiores e os cogumelos. Refogue até que a cebola se torne transparente. Retirar da wok e reservar em local aquecido.","Tempere as carnes com sal, pimenta moída na hora, aji-no-moto e gengibre. Aqueça na wok o restante do óleo e frite as carnes. Adicione o shoyu, o açúcar, sal e saquê. Refogue um pouco, junte todos os legumes reservados e engrosse com o amido dissolvido na água. Assim que ferver misture o macarrão frito e sirva logo como prato único."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FYakissoba","country":"Portugal","sourceLanguage":"pt","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Tokyo_Yakissoba%2C_Lins%2C_S%C3%A3o_Paulo%2C_Brasil.jpg/960px-Tokyo_Yakissoba%2C_Lins%2C_S%C3%A3o_Paulo%2C_Brasil.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sintegrity","licence":"CC BY-SA 4.0"},{"title":"pt:Livro de receitas/Água sanitária caseira","name":"Água sanitária caseira","ingredients":["5 de ;","1 de ."],"steps":["Misture esses dois produtos e você terá uma água sanitária de boa qualidade.","Use-a depois de 24 horas."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2F%C3%81gua_sanit%C3%A1ria_caseira","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Zabaione com conhaque","name":"Zabaione com conhaque","ingredients":["5 colheres (sopa) de açúcar;","1 colher (sopa) de cacau amargo;","150 ml de leite;","100 ml de conhaque;","Biscoitos de chocolate."],"steps":["Em uma panela, bata as gemas com o açúcar até obter um creme claro e espumoso.","Em seguida, acrescente o cacau, aos poucos, e vai mexendo sempre com o batedor manual.","Depois, adicione o leite misturado com o conhaque e sempre mexendo.","Cozinhe o zabaione em banho-maria, mexendo com o batedor sem parar, até ficar levemente encorpado.","Preste atenção para não ferver.","Desligue o fogo e deixe amornar, mexendo de vez em quando.","Sirva com biscoitos de chocolate e, se preferir, polvilhe mais cacau."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FZabaione_com_conhaque","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"pt:Livro de receitas/Zepelado","name":"Zepelado","ingredients":["1&nbsp;kg de mandioca crua, ralada;","1 litro de leite;","150 gramas de queijo-de-minas ralado;","100 gramas de margarina;","50 gramas de coco ralado;","1 pitada de sal;","4 ovos."],"steps":["Misturar os ingredientes numa bacia, até conseguir uma massa homogênea.","Untar uma assadeira com óleo e desjejar a massa.","Levar ao forno e assar a 180 graus, por 40 minutos a uma hora.","Esperar esfriar para cortar em pedaços retangulares e servir."],"url":"https://pt.wikibooks.org/wiki/Livro_de_receitas%2FZepelado","country":"Portugal","sourceLanguage":"pt","pageImageChecked":true},{"title":"fr:Livre de cuisine/Aligot","name":"Aligot","ingredients":["1,5 kg de pommes de terre épluchées et coupées en gros morceaux,","600 g de tomme de fromage fraîche coupée en lamelles,","300 g de crème fraîche crue épaisse,","2 à 3 gousses d'ail rose épluchées,","sel,","poivre du moulin."],"steps":["Faites cuire les pommes de terre et l'ail recouvertes d'eau bouillante pendant 20 minutes.","À la fin de la cuisson, retirez l'ail, passez les pommes de terre au presse-purée en ajoutant éventuellement un peu d'eau de cuisson pour obtenir une purée souple.","Portez la crème fraîche à ébullition.","Incorporez la crème aux pommes de terre en mélangeant avec une cuillère en bois, puis rapidement la tome fraîche en remuant énergiquement afin d'aérer l'aligot qui doit filer au bout de la spatule en formant un ruban. Selon le goût, on peut parfumer avec une ou deux gousses d'ail entières écrasées.","On peut servir l'aligot avec un poulet rôti, un rôti de porc, une saucisse de cochon ou simplement avec une salade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAligot","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Pr%C3%A9paration_aligot_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ceridwen","licence":"CC BY-SA 2.0 fr"},{"title":"fr:Livre de cuisine/Acras de rouget","name":"Acras de rouget","ingredients":["400 g de filet de rouget barbet effeuillé","100 g de pommes de terre","120 g de farine","1 œuf","4 cuillers à soupe de lait","1 gousse d'ail écrasée","1 oignon émincé et haché","piment de Cayenne, sel et poivre du moulin, huile de friture"],"steps":["Mélangez 100 g de farine avec l'œuf, puis ajoutez peu à peu le lait pour obtenir une pâte molle, salez, poivrez, et laissez reposer pendant au moins deux heures.","Épluchez et faites cuire la pomme de terre dans de l'eau salée bouillante, puis égouttez-les avant de les écraser à la fourchette.","Mélangez le poisson effeuillé, l'oignon, l'ail et le piment de cayenne, avant d'incorporer le tout à la pâte.","Farinez-vous les mains et formez des petites boules avec la préparation.","Plongez les boules dans l'huile bouillante de la friteuse, et retirez-les dès qu'elles sont bien dorées.","Servez bien chaud avec une sauce tomate tiède ou froide."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAcras_de_rouget","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Anchois à la catalane","name":"Anchois à la catalane","steps":["Parer les anchois et lever les filets.","Faire durcir les œufs (les plonger dix minute dans l'eau bouillante) les écaler, les couper en deux, séparer les blancs et les jaunes et les concasser séparément."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAnchois_%C3%A0_la_catalane","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3d/Pots_d%E2%80%99anchois_vides_de_marque_catalane_%285%29.JPG/960px-Pots_d%E2%80%99anchois_vides_de_marque_catalane_%285%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jean-Pierre Bazard Jpbazard","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Anchois aux pommes reinettes","name":"Anchois aux pommes reinettes","ingredients":["5 belles","15 filets d'","50 g de"],"steps":["Laver et faire dessaler les anchois en les faisant tremper quinze minutes dans l'eau froide, les essuyer et retirer l'arête centrale.","Éplucher les pommes, les couper en quartiers et les débiter en lamelles un peu épaisses.","Faire chauffer le beurre dans une grande poêle ; quand il est à point y verser les pommes, les arroser avec le jus de citron","Quand les pommes sont dorées, ajouter les filets d'anchois coupés en morceaux, laisser durant quelques minutes les pommes et les anchois s'imprégner mutuellement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAnchois_aux_pommes_reinettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Aubergines farcies végétariennes","name":"Aubergines farcies végétariennes","ingredients":["2 grandes aubergines,","250 g de tomates pelées et coupées,","15 cl de bouillon végétal,","15 cl d’huile d'olive,","2 oignons finement hachés,","2 gousses d’ail écrasées,","le jus d'un citron,","1 cuiller à café de sucre brun,","3 cuillers à café de pignons,","thym, romarin, origan, sel et poivre du moulin."],"steps":["Après avoir coupé les aubergines, en deux dans le sens de la longueur, retirez la chair en laissant environ 1 cm d’épaisseur dans les coques.","Saupoudrez l’intérieur des coques un peu de sel et les placer à l’envers sur un plat pour éliminer le jus.","Chauffez la moitié de l’huile dans une sauteuse. Mettez à frire les oignons et l’ail jusqu’à blondir, puis ajoutez les tomates coupées, et laissez cuire pendant environ 15 minutes à feu moyen jusqu’à ce que le mélange soit ferme.","Lavez et séchez les coques d’aubergines et les farcir avec le mélange obtenu, puis disposez-les dans un plat allant au four.","Mélangez l’huile restante avec les 150 ml de bouillon végétal, les herbes et les condiments, puis arrosez les aubergines et mettez les à cuire au four à 180°C pendant 40 minutes (elles doivent rester tendres)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAubergines_farcies_v%C3%A9g%C3%A9tariennes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Agneau korma","name":"Agneau korma","ingredients":["1 kg de gigot d' désossé","3 gros","un pot de","1 c. à café de","sel","5 gousses d'","un beau morceau de frais suivant goût.","2 ou 3 s rouges séchés","4 c. à café de graines de noir de préférence","2 c. à café de graines de","1 boîte de (250cc? 500cc?)","½ c. à café de grains de noir","les graines de 4 gousses de","1 bâton de","¼ c. à café de noix de râpé","½ c. à café de graines de","½ c. à café de graines de","2 feuilles de","2 c. à soupe de (Patak est la meilleure)","2 c. à soupe de fraîche ciselée"],"steps":["Découper le gigot d'agneau en dés de 2 cm environ.","Mettre à mariner deux heures minimum avec le yaourt, le sel et le curcuma.","Mixer tous les autres ingrédients sauf un oignon jusqu'à obtenir une purée.","Faire dorer la viande dans l'huile, puis retirer du feu.","Faire revenir le dernier oignon émincé. Ajouter la purée d'épices. Faire dorer.","Ajouter la viande et mélanger la préparation.","Verser le lait de coco et éventuellement la pâte korma.","Laisser cuire à couvert et à petit feu pendant 45 min ou jusqu'à cuisson de la viande.","Servir garni de coriandre fraîche ciselée et accompagné de riz ou de pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAgneau_korma","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Avisances","name":"Avisances","steps":["Préparer le hachis en y ajoutant la mie de pain trempée dans de l'eau et pressée pour en enlever l'excédent.","Former de petits rouleaux de hachis et les laisser reposer dans un endroit frais.","Tamiser la farine avec le sel.","Hacher dans la farine le beurre qui doit être froid et dur, à l'aide de deux couteaux, jusqu'à ce que les morceaux de beurre aient la taille de petits pois.","Ajouter l'eau froide par petites quantités jusqu'à ce que la pâte soit homogène.","Former une boule avec la pâte et la laisser reposer dans un endroit frais une heure au moins.","Saupoudrer la table de cuisine de farine et y étendre la pâte au rouleau jusqu'à l'obtention d'une abaisse de 8 cm de largeur et de 2,5 mm d'épaisseur environ.","Couper l'abaisse en morceaux de ± 12 cm de longueur et poser au milieu de chacun de ces rectangles de pâte un rouleau de hachis.","Emballer dans la pâte et coller les bords après les avoir humectés avec un peu d'eau.","Beurrer la tôle du four et y disposer les petits pains à la saucisse, le côté lisse vers le haut, après l'avoir enduit de jaune d'œuf délayé avec un peu d'eau.","Faire cuire à four chaud pendant environ 45 minutes, jusqu'à ce que les petits pains soient cuits et aient pris une couleur brun doré."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAvisances","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Agneau au pesto","name":"Agneau au pesto","ingredients":["8 côtes d'agneau,","2 cuillères à soupe de pesto,","2 cuillères à soupe d'huile d'olive,","2 cuillères à soupe de jus de citron,","quelques gouttes de tabasco, sel."],"steps":["Temps estimé de préparation 20 minutes.","Préchauffez le four à 240 °C (thermostat 8).","Mélangez le pesto, l'huile d'olive, le jus de citron et quelques gouttes de tabasco.","Badigeonnez les côtes d'agneau avec de l'huile d'olive avant de les faire dorer sous le gril du four pendant 5 minutes sur chaque face, et salez en fin de cuisson.","Avant de servir, badigeonnez les côtes d'agneau avec le mélange au pesto et servez le reste du mélange en accompagnement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAgneau_au_pesto","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Anchoïade","name":"Anchoïade","ingredients":["anchois,","huile d'olive,","crudités de saison."],"steps":["Mettre les filets d'anchois à chauffer avec un filet d'huile d'olive en mélangeant au fouet","si le mélange obtenu n'est pas assez homogène, on peut le lier avec un tout petit peu de farine que l'on ferra cuire avec.","Présentez les crudités de saison autour de l'anchoïade.","Œufs dur,","céleri,","choux fleur,","choux rouge,","carottes,","endives,","tomate,","poivron,","concombre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAncho%C3%AFade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e6/Ancho%C3%AFade_pr%C3%A9sentation.jpg/960px-Ancho%C3%AFade_pr%C3%A9sentation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Axoa","name":"Axoa","ingredients":["1 kg d'épaule de","8 verts","1 gousse d'",",,,, sel,"],"steps":["Émincer l'oignon et l'ail.","Ôter les pépins des piments et des poivrons et les trancher en petits dés.","Faire revenir le tout dans l'huile à la poêle pendant dix bonnes minutes.","Ajouter la viande coupée en dés, les herbes, le sel et le piment d'Espelette.","Faire sauter le tout 5 minutes, puis mouiller avec un petit verre d'eau ou de bouillon.","Laisser mijoter à couvert 45 à 60 minutes dans une cocotte.","10 minutes avant la fin de la cuisson ôter le couvercle.","Avant de servir, faire à nouveau mijoter 10 minutes à couvert puis 10 minutes à découvert.","Accompagner ce plat de pommes de terre cuites ou bouillies, ou de riz."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAxoa","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Axoa_%28Maul%C3%A9on-Licharre%29.jpg/960px-Axoa_%28Maul%C3%A9on-Licharre%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Aubergines à la viande hachée et au yoghourt (ali nazik kebabi)","name":"Aubergines à la viande hachée et au yoghourt (ali nazik kebabi)","ingredients":["viande hachée (500 g)","2 cuillère à soupe margarine (20 g)","2 cuillère à dessert sel (12 g)","½ cuillère à dessert poivre noir (1 g)","½ cuillère à dessert paprika (1 g)","6 de taille moyenne aubergines (1 kg)","3 gousses d'ail (10 g)","4 ½ verres à eau yaourt (1 kg)","2 petits poivrons verts (30 g)","2 cuillère à soupe huile (20 g)"],"steps":["Mettez la margarine et la viande hachée dans une casserole.","Couvrez. Faites cuire à feu doux pendant 20 à 25 min, en remuant de temps en temps. La viande doit avoir absorbé le jus qu'elle a rendu. Incorporez 1 cuillerée de sel et les épices. Mélangez.","Lavez et essuyez les aubergines. Faites-les cuire sur le feu de la cuisinière en les retournant régulièrement. La peau doit noircir.","Enlevez la peau noircie. Equeutez-les. Hachez-les finement.","Mettez l'huile dans une sauteuse. Ajoutez les aubergines. Faites revenir pendant 2 à 3 min.","Epluchez, lavez et écrasez l'ail. Ajoutez le yoghourt, l'ail et le reste du sel aux aubergines. Mélangez pour obtenir une substance homogène.","Disposez dans un plat. Faites un léger creux au milieu.","Placez-y la viande hachée. Décorez avec les poivrons égrenés et finement hachés.","Servez avec le pain plat (Pide) ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAubergines_%C3%A0_la_viande_hach%C3%A9e_et_au_yoghourt_(ali_nazik_kebabi)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Amlou","name":"Amlou","ingredients":["250 g d'","100 g de","50 cl d'huile d'Argan"],"steps":["Supprimer la peau des amandes, les dorer à sec","Les piler jusqu’à obtention d’une pâte lisse","Ajouter le miel, mélanger, incorporer l'huile petit à petit"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAmlou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Apothermum","name":"Apothermum","ingredients":["1/2 litre de entier","50 grammes de fine","2 cuillères à soupe de miel","2 cl d'huile d'olive","1 pincée de gris moulu","1 dl de paillé","2 cuillères à soupe de","3 cuillères à soupe d's effilées","2 cuillères à soupe de","Un soupçon de (garum)"],"steps":["Verser dans une casserole le lait entier, le miel, l'huile d'olive, les raisins secs, les pignons de pain et les amandes effilées. Ajouter un tour de du moulin (ou une pincée de poivre moulu) et quelques gouttes de nuoc-mam (garum). Porter le tout à ébullition.","Verser la semoule à la préparation, baisser le feu. Cuire pendant 5 minutes en remuant constamment. Ajouter le paillé (ou à défaut, un vin liquoreux) et poursuivre la cuisson 2 minutes supplémentaires.","Verser dans des ramequins individuels ou dans des coupes et laisser reposer la préparation. Servir froid, agrémenté au besoin d'une pincée de poivre du moulin."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FApothermum","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Akpessi igname","name":"Akpessi igname","ingredients":["Une demie","Six (aubergines africaines)","Une fraîche","Une gousse d'","Une cuillèrée à café de concentré de tomate","Un frais","1/4 l d` rouge ou d'arachide","Du sel"],"steps":["Enlever la peau et couper votre igname en morceaux","Faire cuire les morceaux d'igname dans une casserole, dans de l’eau salée (15 à 20 min). Vérifier la cuisson en piquant les morceaux d'igname avec un couteau","Pendant ce temps, dans une autre casserole, faire cuire à point, vos n'drowas à l’eau (20 à 30 min)","Rajouter la tomate fraiche en y faisant de petites entailles pour faciliter plus tard l'enlèvement de la peau","Égoutter les légumes cuits et enlever la peau de la tomate","Écraser l’ail, la moitié de l'oignon, réserver","Écraser le piment, les n'drowas et la tomate, puis réserver","Dans une casserole, faire revenir l’ail, la tomate concentrée et l’oignon écrasé pendant 5 min.","Rajouter la pâte de tomate et la pâte de n'drowa (réservée auparavant), 10 cl d’eau et l’autre moitie de votre oignon coupé en lamelle.","saler à votre goût."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FAkpessi_igname","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beignet aux pommes","name":"Beignet aux pommes","ingredients":["125&nbsp;g de","2 cuillères à soupe d'huile","de l'huile de friture","1 verre d'eau","½ sachet de chimique","de la en poudre","1 blanc d'œuf","500&nbsp;g de s","50&nbsp;g de en poudre"],"steps":["Préparez la pâte :","Dans un verre d'eau, diluez la levure.","Dans une jatte, mélangez la farine avec l'huile et le verre d'eau contenant la levure.","Faites une pâte liquide.","Couvrez la jatte avec une serviette et laissez-la reposer dans un endroit sec pendant 1 heure.","Préparez les pommes :","Pelez les pommes et retirez le cœur et les pépins.","Découpez les pommes en tranches épaisses.","Poudrez les tranches de (et éventuellement de cannelle) et laissez macérer le temps que la pâte finisse de reposer.","Faites les s :","Montez le blanc d'œuf en neige.","Incorporez le blanc à la pâte très délicatement avec une fourchette avant de l'utiliser.","Faites chauffer l'huile très chaude.","Trempez les pommes dans la pâte pour bien les enrober avant de les plonger dans l'huile de friture très chaude. Retournez les beignets plusieurs fois pour qu'ils soient bien dorés et croquants. N'en mettez pas trop à la fois sinon la température du bain de friture retombera et la cuisson ne s'effectuera pas dans de bonnes conditions.","Égouttez les beignets sur du papier absorbant, poudrez-les de sucre et servez tiède ou chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignet_aux_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Vaute_ou_beignet_aux_pommes.jpg/960px-Vaute_ou_beignet_aux_pommes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"brostoler","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Banane au chocolat","name":"Banane au chocolat","ingredients":["1 banane ;","3 carreaux de chocolat ;","quelques pignons de pin ou noisettes ;"],"steps":["Couper la banane en rondelles, la placer dans un ramequin avec le chocolat.","Faire chauffer 2 minutes au four micro-ondes.","Saupoudrer de pignons ou noisettes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBanane_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f4/Fondants_banane-chocolat_3.jpg/960px-Fondants_banane-chocolat_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renhour48","licence":"CC0"},{"title":"fr:Livre de cuisine/Aïga bolhida","name":"Aïga bolhida","ingredients":["6 gousses d'","1 cuillerée à café de sel","6 feuilles de fraîche","1 brin de frais","1 feuille de","1 jaune d'","4 fines tranches de un peu rassis","et au moulin"],"steps":["Peler les gousses d'ail et les écraser grossièrement. Verser 1l d'eau dans une casserole, ajouter les gousses d'ail et le sel. Laisser bouillir 10 minutes environ.","Ajouter les feuilles de sauge, le thym et le laurier. Retirer du feu, couvrir et laisser infuser pendant quelques minutes.","Avec une écumoire, retirer le thym, le laurier et la sauge. Verser le jaune d'œuf dans une soupière bien chaude et verser le bouillon dessus en fouettant vivement.","Mettre les tranches de pain dans des assiettes creuses et les arroser d'un filet d'huile d'olive. Verser aussitôt le bouillon dessus et donner 1 tour de moulin à poivre. Déguster aussitôt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FA%C3%AFga_bolhida","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Baeckeoffe","name":"Baeckeoffe","ingredients":["de paleron de bœuf (il est possible d'utiliser du gîte),","d'épaule de porc,","d'épaule d'agneau,","1 queue ou 1 pied de porc (facultatif),","de pommes de terre,","2 gros oignons,","2 gousses d'ail,","2 blancs de poireaux (facultatif)*,","3 grosses carottes (facultatif)*,","Persil, thym, laurier, clous de girofle, baies de genièvre,","de vin blanc d'Alsace, de préférence du pinot blanc,","de cognac (facultatif)."],"steps":["Couper les carottes et les blancs de poireaux en grosses rondelles (éventuellement) ;","Éplucher l'oignon et l'ail ;","Détailler les viandes en petits cubes et les faire mariner durant 24 à 48 heures dans le vin avec l'oignon, l'ail, les carottes (éventuellement), les poireaux (éventuellement), sel, poivre, laurier, thym, clous de girofle et genièvre.","émincer l'autre oignon ;","le faire revenir dans un peu d'huile (d'arachide) ;","lorsque l'oignon devient transparent, l'étaler au fond de la terrine (de préférence la terrine traditionnelle en terre cuite émaillée, ou à défaut une terrine allant au four) ;","éplucher et couper les pommes de terre en fines rondelles (on peut également les couper en quartiers afin de conserver le moelleux de la pomme de terre « à la boulangère ») ;","disposer la moitié des pommes de terre en une couche au fond de la terrine, sur l'oignon ;","déposer la marinade (viande et liquide) sur la couche de pommes de terre ;","compléter la terrine par une seconde couche de pommes de terre ;","rajouter du vin blanc jusqu'à ce que le niveau de liquide soit visible ;","saler et poivrer légèrement le dessus ;","la terrine avec le couvercle, et le luter avec une pâte faite d'un mélange de farine et d'eau (attention : le couvercle doit avoir un petit trou. Si ce n'est pas le cas, ne pas luter complètement) ;","cuire 1 h (ou jusqu'à débordement) à 230 °C (thermostat 7), puis 1 h à 170 °C (thermostat 5) et enfin 1 h à 110 °C (thermostat 3)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBaeckeoffe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ea/Baeckeoffe_%281%29.jpg/960px-Baeckeoffe_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gzen92","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Bakmi goreng","name":"Bakmi goreng","ingredients":["600 g de bakmi ou dur chinoises","200 g de décortiquées","1 petit","7 filets de","sel et","5 à 6 cuillères à soupe de","un peu de."],"steps":["Faire cuire le bakmi et le laisser refroidir.","Couper les filets de poulet en losanges, saler, poivrer et les enrober avec la farine.","Faire de même avec les crevettes décortiquées.","Faire dorer la viande puis les crevettes à l'huile dans un wok ou une cocotte.Réserver au chaud.","Faire revenir le poireau émincé dans la cocotte puis remettre la viande et crevettes.","Ajouter le soja et le piment selon le gout, un peu d'eau pour diluer la sauce.","Ajouter les nouilles et bien mélanger. Rajouter un peu de soja si le bami n'est pas bien enrobé par la sauce.","Faire cuire les œufs en omelette fine. Découper en lanières pour décorer.","Servir en garniture ou en plat principal avec du kroupoek (beignets de crevettes) et des oignons blancs aigre-doux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBakmi_goreng","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bananes et patates douces en feuilles de bananier","name":"Bananes et patates douces en feuilles de bananier","ingredients":["500 g de patates douces,","5 bananes à cuire,","20 cl de lait de noix de coco,","180 g de sucre roux de canne,","1 gousse de vanille,","5 cl de jus d'ananas."],"steps":["Mettez à chauffer les patates douces dans une casserole d'eau froide et laissez les cuire pendant 30 minutes comptées à partir du début de l'ébullition.","Lavez les bananes avec leur peau et faites les cuire 15 minutes directement dans l'eau bouillante.","Épluchez les bananes bouillies et les patates douces, et récupérez leur pulpe dans un saladier, écrasez-la à la fourchette et incorporez-y le sucre de canne, la moitié du lait de noix de coco, le jus d'ananas et l'intérieur de la gousse de vanille.","Assouplissez les feuilles de bananier en les passant rapidement au-dessus d'une flamme, et coupez-les en rectangles d'au moins 12 sur 10 cm.","Déposez une cuiller de la préparation au centre de chaque feuille découpée et refermez en maintenant les extrémités à l'aide des piques.","Mettez les feuilles préparées au four à 170°c (thermostat 6-7) et laissez les cuire pendant 20 minutes.","Servez-les avec le lait de noix de coco restant bien frais et accompagnées avec des rondelles de bananes caramélisées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBananes_et_patates_douces_en_feuilles_de_bananier","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Barfi","name":"Barfi","ingredients":["1 litre de","150 g de","125 g de poudre d’","3 g de graines de moulues","25 g de non salées"],"steps":["Faire bouillir le lait, en remuant jusqu’à ce qu’il commence à épaissir.","Ajouter le sucre, cuire 10 min en remuant, ajouter la poudre d’amande","Cuire en remuant jusqu’à ce que les amandes se détachent de la cocotte en un seul bloc.","Retirer du feu, ajouter la poudre de cardamome et mélanger.","Verser sur un plat beurré et lisser la surface avec le dos d’une cuillère.","Laisser la surface tiédir, puis marquer la surface d’incisions en losanges, décorer de graines de cardamome et de pistaches.","Avant que la pâte n’ait complètement durci, la couper avec un couteau le long des incisions."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBarfi","country":"India","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Basler Brunsli","name":"Basler Brunsli","ingredients":["300 g de sucre","300 g d'amandes non pelées, moulues ou des noisettes hachées pas trop petit...","50 g de chocolat noir","1 cuillerée à café de","1 pincée de clou de girofle en poudre","3 blancs d'œufs","1 cuillerée de ou de jus de citron","du sucre pour étendre la pâte"],"steps":["Râper le chocolat et bien le mélanger avec le sucre, les amandes, la cannelle et la poudre de clou de girofle.","Battre légèrement les blancs d'œufs avec le kirsch ou le jus de citron. Les ajouter aux autres ingrédients et travailler le tout en pâte ferme.","Par petites quantités à la fois, l'abaisser sur une épaisseur d'un centimètre, sur une planche saupoudrée de sucre.","Découper à l'emporte-pièce des petites formes.","Les déposer sur une tôle beurrée et légèrement farinée.","Les laisser reposer 3 heures.","Les cuire à 150 °C dans le four environ 20 minutes. Les Brunsli doivent être encore très légèrement hunides à l'intérieur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBasler_Brunsli","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Basler Läckerlis","name":"Basler Läckerlis","ingredients":["400 g de miel,","250 g de sucre,","10 g de potasse (il s'agit d'un carbonate de potassium qui est souvent utilisé pour préparer les gâteaux au miel),","1 verre de kirsch,","50 g d'orange et de citrons confits,","100 g d'amandes,","700 g de farine,","cannelle, clous de girofle moulus, muscade."],"steps":["Chauffer le miel dans une casserole et y ajouter le sucre, faire bouillir pendant quelques instants et laisser refroidir ;","Dissoudre la potasse dans le kirsch et ajouter au miel ;","Hacher l'orange et le citron confits, les amandes et les incorporer progressivement au miel en même temps que la farine ;","Travailler pour obtenir une pâte lisse ;","Laisser reposer pendant une nuit ;","Chauffer le four à 200°C ;","la pâte au rouleau et la déposer sur une tôle beurrée ;","Cuire au four pendant environ 20 minutes, laisser refroidir et découper en petits carrés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBasler_L%C3%A4ckerlis","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/Basler_L%C3%A4ckerli_01.jpeg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Manuel Schneider(bla) (+/-)","licence":"CC BY 2.5","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beerawecka","name":"Beerawecka","ingredients":["500&nbsp;g de blanche","500&nbsp;g de poires séchées","500&nbsp;g de","500&nbsp;g de s","250&nbsp;g de raisins secs sultanine","250&nbsp;g de pruneaux","250&nbsp;g d'amandes","250&nbsp;g de cerneaux de noix","250&nbsp;g de blanc","2 verres de schnaps (env. 20&nbsp;cl)","1 cuillère à soupe de","1 cuillère à café d' vert en poudre","1 pincée de moulus","25&nbsp;g d'oranges confites","25&nbsp;g de citrons confits"],"steps":["Faites fondre le sucre et les épices dans le schnaps.","Faites tremper tous les fruits séparément dans un peu d'eau tiède.","Faites bouillir, pour les ramollir, les poires et les pruneaux (séparément).","Coupez les amandes et les noix en gros morceaux (enlever la peau des amandes en les trempant dans de l'eau bouillante).","Coupez tous les fruits en petits morceaux, bien mélanger tous les fruits, puis ajouter le schnaps sucré.","Laissez macérer une nuit. Le lendemain, ajouter la farine, un peu de jus d'orange et de citron, et bien mélanger pour obtenir une pâte (mouiller les mains dans de l'eau froide).","Formez des pains d'une vingtaine de centimètres de long. Cuire au four, thermostat 4-5, pendant 75&nbsp;min (1&nbsp;h&nbsp;15). Badigeonner avec de l'eau sucrée bouillie à la sortie du four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeerawecka","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cb/Beerawecka.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Brdep2","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Beignets au brocciu","name":"Beignets au brocciu","steps":["Dans un saladier, mettre la farine, la levure, une pincée de sel et le zeste d'un citron.","Casser 2 œufs et mélanger le tout à la spatule, puis au fouet.","Ajouter le rhum, puis verser l'eau petit à petit jusqu'à ce que la pâte ait une bonne consistance.","Mélanger doucement pour ne pas faire de grumeaux.","Finir le travail avec une cuillère pour bien sentir la consistance de la préparation.","Ajouter éventuellement de l'eau.","Laisser reposer 2 heures.","Au moment de faire les beignets, couper le brocciu en morceaux.","Faire chauffer quelques centimètres d'huile dans une poêle.","Rouler chaque morceau dans la pâte.","À l'aide d'une cuillère, plonger chaque morceau dans l'huile bouillante.","Laisser cuire environ une minute de chaque côté pour que les beignets se colorent joliment.","Les sortir de l'huile à l'aide d'une écumoire et les déposer dans un plat recouvert de papier absorbant.","Rouler chacun d'eux dans le en poudre et les présenter dans un plat de service.","Servir chaud de préférence.","Catégorie:Cuisine corse Catégorie:Pâtisseries Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_au_brocciu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beetenbartsch","name":"Beetenbartsch","ingredients":["400 g de betteraves rouges cuites","75 cl de bouillon de légumes","sel,,","12,5 cl de","50 g de lardons"],"steps":["Couper l'oignon en rondelles et le cuire avec la marjolaine dans le bouillon","Ajouter la betterave coupée en morceaux","Cuire 15 min, mixer la soupe","Assaisonner, ajouter la crème et les lardons, mélanger"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeetenbartsch","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Baghrir","name":"Baghrir","ingredients":["1 de semoule fine,","1/2 bol de farine,","1 cuillère à café de sel,","1 sachet de levure chimique,","2 bols d'eau tiède,","2 cuillères à café de levure boulangère,","1 cuillère à café de sucre semoule."],"steps":["Dans un récipient, mélanger la semoule, la farine, le sel et la levure chimique.","Mixer ce mélange avec de l'eau tiède en ajoutant la levure boulangère, diluée dans un peu d'eau tiède, et le sucre.","Réserver la pâte obtenue et laisser lever une heure.","Juste avant la cuisson, remuer la pâte avec une louche.","Verser la quantité d'une petite louche de pâte sur une poêle bien lisse et chaude.","Faire cuire la crêpe sur une seule face sans la retourner.","Servir les crêpes chaudes selon vos goûts. Traditionnellement selon les régions est sont servies :","imbibées de miel et de beurre fondu, avec un thé à la menthe. A Sétif, on y fond dessus du beurre puis on saupoudre de sucre fin ;","arrosée d’un sirop traditionnel à l’eau de fleur d'oranger et cannelle (appelé cherbet) ;","badigeonnée d’huile d'olive et saupoudrée de sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBaghrir","country":"Morocco","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beigne","name":"Beigne","ingredients":["350 g de farine,","15 cl de lait,","25 g de beurre,","80 g de cassonade,","1 œuf,","1/2 cuillère à café de sel,","1 sachet de levure de boulanger lyophilisée,","4 pincées de cannelle en poudre,","1/2 litre d'huile d'arachide,","sucre en poudre."],"steps":["Faites tiédir le lait puis versez-le dans un grand verre.","Ajoutez une cuillère à café de sucre et mélangez afin que le sucre fonde.","Ajoutez ensuite la levure en pluie et mélangez.","Laissez reposer 10 min dans un endroit tiède, jusqu'à ce que la levure gonfle et atteigne le bord du verre.","Tamisez 100g de farine dans une terrine, creusez un puits au centre et ajoutez-y le sel et la levure.","Mélangez à la spatule puis du bout des doigts, en un mouvement tournant, jusqu'à obtention d'une boule souple et élastique.","Laissez-la reposer 30 min environ, toujours dans un endroit tiède, jusqu'à ce qu'elle double de volume.","Au bout de ce temps, faites fondre le beurre dans une petite casserole et laissez-le refroidir.","Battez l'œuf à la fourchette.","Lorsque la pâte a levé, mettez-la sur le plan de travail et écrasez-la d'un coup sec.","Travaillez-la en y incorporant le beurre, l'œuf battu, la cannelle, le reste du sucre et de farine, en la tamisant.","Lorsque la pâte est à nouveau lisse et souple, couvrez-la d'un linge et laissez-la lever à nouveau pendant 3h.","Au bout de ce temps, travaillez rapidement la pâte afin de la faire retomber et divisez-la en 12 boules.","Prenez une boule dans la main gauche et trouez-la en son centre avec votre index droit.","Faites tourner le beignet autour du doigt pendant 10 secondes environ.","Procédez de même avec les autres boules de pâte.","Faites chauffer l'huile dans une bassine a friture et des qu'elle commence a frémir, plongez-y les donuts par 3 ou 4 : ils tombent au fond et remontent aussitôt.","Laissez-les cuire 2 min puis retournez-les et laissez-les cuire 1 min de l'autre côté. Retirez-les de la friture et égouttez-les sur du papier absorbant.","Poudrez-les de sucre en poudre et servez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeigne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Sainte-Savine_Croix_la_Beigne_dite_croix_La_Motte_sur_un_tumulus.jpg/960px-Sainte-Savine_Croix_la_Beigne_dite_croix_La_Motte_sur_un_tumulus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hg marigny","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Banana split","name":"Banana split","ingredients":["1 ;","glace (parfum(s) de votre choix) ;","fruits rouges et/ou amandes effilées et grillées et/ou vermicelles et/ou copeaux de chocolats..."],"steps":["Peler la banane et coupez-la en deux dans le sens de la longueur. Placez-la dans le plat où elle sera servit.","Disposer trois boules de glace entre les deux morceaux de banane.","Couvrir le tout avec de la crème chantilly.","Couvrir le tout avec le(s) nappage(s) de votre choix.","Saupoudrer des amandes, copeaux, etc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBanana_split","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Banana_Splits_%286462528681%29.jpg/960px-Banana_Splits_%286462528681%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jay Phagan from Taft, Texas","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Batbout","name":"Batbout","ingredients":["100 g de","250g g de","1 cuillère à soupe de levure","Un verre d'eau tiède","1/4 d'une cuillère à café de sel"],"steps":["Dans un bol, mettre la levure et le sucre avec un peau d'eau tiède","Laisser gonfler pendant 5 min","Dans un plat, mélanger la farine, la semoule, un peu de levure.","Rajouter petit à petit l'eau","Laisser reposer 30 min","Dégazer la pâte","Faire des boules de même taille puis les aplatir","Laissez reposer 1 heures","Faire cuire à feu moyen 5 minutes de chaque côté"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBatbout","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Batbout.jpg/960px-Batbout.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"مصطفى ملو","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Baba au rhum","name":"Baba au rhum","steps":["Dans une terrine mélanger les 4 jaunes d'œuf avec le sucre et le sel jusqu'à obtenir une pâte uniforme.","Ajouter progressivement le beurre ramolli et le lait.","Bien malaxer tout en saupoudrant la levure et la farine, puis laisser reposer 30 minutes.","Pendant ce temps, préparer le sirop : mettre l'eau, le sucre et la vanille dans une casserole, et porter à ébullition. Laisser bouillir pendant 10 minutes. Une fois tiède, verser le rhum.","Monter les blancs en neige bien ferme, puis les incorporer à la pâte.","Beurrer un moule en couronne (22 à 25 cm) et y disposer la pâte.","Faire cuire à 180°C pendant 30 minutes.","Une fois le gâteau tiède, verser le sirop dessus et laisser imbiber."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBaba_au_rhum","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/French_Baba_au_Rhum_1.JPG/960px-French_Baba_au_Rhum_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brücke-Osteuropa","licence":"CC0"},{"title":"fr:Livre de cuisine/Beignets aux cèpes","name":"Beignets aux cèpes","ingredients":["500 g de cèpes frais,","150 g de farine blanche,","2 œufs,","25 cl d'eau,","6 cl d'huile d'olive, sel."],"steps":["Battre les œufs en omelette, verser petit à petit la farine en remuant. Saler, ajouter l'huile d'olive et l'eau.","Mélanger, laisser reposer 1 heure.","Nettoyer les cèpes avec un linge humide « sans les laver ». Gratter les pieds des champignons avant de les couper en lamelles.","Plonger les lamelles de cèpes, au fur et à mesure dans la pâte, puis dans l'huile de friture chaude.","Égoutter les beignets sur un tissu absorbant, saler, servir chauds."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_aux_c%C3%A8pes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beignets râpés","name":"Beignets râpés","steps":["Mouliner les pommes de terres crues.","Incorporer un œuf, bien malaxer.","Ajouter 3 cuillères de farine.","Ajouter échalotes et persil, bien hachés.","Faire frire dans de l'huile, accompagnés de viande fumée, voire de verte, ou, mieux, de pissenlits."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_r%C3%A2p%C3%A9s","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Beignets-rapes.jpg/960px-Beignets-rapes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"brostoler","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Beignets de kiwis","name":"Beignets de kiwis","ingredients":["150&nbsp;g de","1/4&nbsp;l de crème liquide","1 pincée de sel","Quelques gouttes d'eau de fleur d'oranger","4 s (1 kiwi par personnes)","2 cuillerées à soupe de","2 cuillerées à soupe de farine bain friture"],"steps":["Préparez la pâte : versez la crème liquide dans une jatte et battez-la vivement jusqu'à ce qu'elle gonfle. À part, battez l'œuf entier en omelette et ajoutez-le à la crème ainsi que la farine, le sel et l'arôme. Laissez reposer quelques instants.","Pendant ce temps, pelez les kiwis avec un petit couteau pointu et coupez-les dans le sens de la largeur en quatre grosses tranches."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_de_kiwis","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beignets de pommes de terre","name":"Beignets de pommes de terre","ingredients":["1 kg de Pommes de terre,","1 cuillère à soupe de Farine,","3 œufs,","un peu de Poivre, sel, ail, ciboulette."],"steps":["Râper finement les pommes de terre.","Les égoutter, lier avec un peu de farine et ajouter les œufs préalablement battus.","Assaisonner, ajouter la ciboulette ciselée.","Frire."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_de_pommes_de_terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Beignets_de_pommes_de_terre.jpg/960px-Beignets_de_pommes_de_terre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fr:Utilisateur:Titig","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Bestels à la viande","name":"Bestels à la viande","ingredients":["400 g de hachée","1 pelé et haché","2 gousses d' épluchées et pressées","1 brin d'","1/2 feuille de, 2 pincées d', 2 pincées de, sel et poivre du moulin"],"steps":["Dans une casserole, mettez à cuire l'oignon pelé et haché, les gousses d'ail pressées, la viande hachée, l'estragon, la demi-feuille de laurier, les herbes de Provence, salez et poivrez.","Laissez cuire à peu près 20 minutes, en mélangeant jusqu'à ce qu'il ne reste plus de liquide dans la casserole.","Hors du feu, incorporez dans la préparation le jus du citron et l'œuf, puis assaisonnez avec le quatre-épices, avant de laisser refroidir, le temps de préchauffer le bain de friture à 175°C (thermostat 5).","Retirez le brin d'estragon et la demi-feuille de laurier, garnissez les feuilles de brick, et pliez-les en triangles avant de les plonger dans l'huile chaude pour les faire saisir.","Dès que les brick sont dorés, retirez-les du bain de friture et égouttez-les."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBestels_%C3%A0_la_viande","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beurre blanc","name":"Beurre blanc","ingredients":["10 cl de vin blanc sec (type muscadet)","(optionnel) 5 cl d'eau","(optionnel) 1 cuillère à soupe de vinaigre blanc","200 g de demi-sel","blanc"],"steps":["Couper le beurre en petits morceaux.","Peler et hacher finement les échalotes.","Mettre les échalotes dans une casserole avec le vin.","Porter à ébullition et réduire de moitié.","Baisser le feu, ajouter le beurre en fouettant.","Poivrer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeurre_blanc","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/89/Purple_asparagus_in_Beurre_blanc_sauce.jpg/960px-Purple_asparagus_in_Beurre_blanc_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Beurre d'escargot","name":"Beurre d'escargot","ingredients":["100 g de","2 gousses d'","2 s","1 bouquet de","sel,"],"steps":["Battre le beurre ramolli afin de le rendre souple.","Peler les échalotes et l'ail.","Hacher finement l'ail, l'échalote et le persil","Mélanger ces ingrédients avec le beurre, saler et poivrer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeurre_d'escargot","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Berliner Pfannkuchen","name":"Berliner Pfannkuchen","ingredients":["500 g de farine,","50 g de beurre fondu,","40 g de sucre,","25 cl de lait tiède,","20 g de levure de boulanger,","2 jaunes d'œufs,","2 g de sel,","1 sachet de sucre vanillé,","confiture de framboises."],"steps":["Mettre la farine dans un récipient, faire un puits, incorporer la levure, 10 g de sucre et la moitié du lait. Mélanger et laisser reposer 10 min.","Ajouter le sucre vanillé et 30 g de sucre, le sel, le beurre fondu et les jaunes d'œufs. Mélanger et ajouter enfin le reste de lait. Laisser reposer 30 min dans un endroit chaud.","Étaler la pâte et y découper des cercles avec un verre. Les déposer sur le plan de travail, ajouter une petite cuillerée de confiture de framboises sur la moitié des cercles de pâtes.","Mouiller le pourtour avec de l'eau et recouvrir avec un second cercle de pâte. Appuyer pour souder les deux cercles. Couvrir avec un torchon et laisser lever.","Faire chauffer de l'huile de friture, y faire cuire les beignets. Ils remontent tout seuls à la surface, ils doivent avoir une face bien colorée, puis les retourner. Les égoutter et les saupoudrer de sucre. Les laisser ensuite refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBerliner_Pfannkuchen","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Berliner-Pfannkuchen.jpg/960px-Berliner-Pfannkuchen.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User Rainer Zenz on de.wikipedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Beignets de citrouille","name":"Beignets de citrouille","ingredients":["1 kg de","300 g de","50 g de","1 sachet de vanillé","1 pincée de sel","3 œufs"],"steps":["Faire cuire 1 kg de 5 min à la cocotte minute. Laisser égoutter et","Dans un saladier, mélanger la farine, le sucre, 1 sachet de","Faire un puits et y casser 3 œufs entiers","Commencer à remuer en ajoutant tout doucement la purée de potiron (la","Laisser reposer une heure","Faire tomber tout doucement la valeur de petites cuillères à café de pâte","Laisser dorer et retirer les s en les plaçant sur du papier absorbant","Ajouter du sucre glace","Déguster tiède"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeignets_de_citrouille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bescoins","name":"Bescoins","ingredients":["500 g de farine t55,","25 cl de lait entier (environ, suivant la farine…),","1 œuf,","25 g de levure de boulanger fraîche,","50 g de beurre ramolli,","1 pincée de safran,","3 cuillères à café de graines d'anis vert,","sel."],"steps":["Délayer la levure dans un peu de lait et laisser reposer.","Mélanger la farine, le \"levain\", le reste de lait, le sel, l'œuf et malaxer de façon à ce que la pâte soit homogène et n'attache pas.","Incorporer le beurre, le safran et les graines d'anis.","Pétrir à nouveau la pâte.","Former une boule, couvrir d'un linge humide et laisser lever 3h dans un endroit chaud tempéré (25°),","puis mettre la pâte au frais jusqu'au lendemain.","Le lendemain, faire plusieurs boules et laisser lever.","Dorer à l'œuf additionné de lait.","Enfourner à four chaud thermostat 7-8 (220°C) pendant 40 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBescoins","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Biltong","name":"Biltong","steps":["Couper en tranches de 25 mm d'épaisseur la viande en suivant le sens des fibres ;","Mélanger les éléments secs et les répartir sur la viande. Mettre le vinaigre ;","Laisser reposer 12 h ;","Tremper la viande dans le mélange eau bouillie et vinaigre ;","Laisser sécher."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBiltong","country":"South Africa","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/BiltongUKOven.jpg/960px-BiltongUKOven.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jamsta sur Wikipédia anglais","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bircher-muesli","name":"Bircher-muesli","steps":["La veille, faire tremper l'avoine pendant une nuit dans juste ce qu'il faut d'eau pour humidifier les flocons.","Le lendemain, mélanger : le lait condensé, le jus du citron et l'avoine.","Raper les pommes non épluchées et les ajouter au mélange.","Saupoudrer les amandes ou les noisettes sur la préparation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBircher-muesli","country":"Switzerland","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bigos","name":"Bigos","ingredients":["500 g de choucroute,","500 g chou,","1 oignon,","200 g de champignons secs,","150 g de lardons fumés,","200 g de viande de porc,","200 g de viande de veau ou bœuf,","150 g de saucisse fumée,","50 g de saindoux,","Laurier, sel, poivre, baies de genièvre."],"steps":["Laver la choucroute, émincer, cuire avec le laurier et les baies de genièvre.","Couper le chou et cuire séparément.","Couper la viande en morceaux, faire revenir dans la graisse, ajouter des champignons.","Faire revenir des lardons avec l'oignon hachée y ajouter la saucisse coupée en petits dés et faire mijoter quelques minutes.","Mettre la viande, les lardons, le chou dans la choucroute.","Cuire environ 2 heures à petit feu.","À la fin de la cuisson, saler, poivrer, ajouter le concentré de tomate.","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBigos","country":"Poland","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/14/Bigos02.jpg/960px-Bigos02.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Tamron 28-75mm f/2.8","licence":"GFDL 1.2","pageImageChecked":true},{"title":"fr:Livre de cuisine/Biscuits à la noix de coco","name":"Biscuits à la noix de coco","ingredients":["175 g de","1 cuillère à café de","3 cuillères à soupe de fondu","1 battu","375 g de en poudre","75 g de","1 cuillère à soupe de"],"steps":["Mélanger la farine et la levure dans un saladier, puis former une couronne","Y incorporer le beurre, la moitié de la noix de coco et le sucre","Malaxer avec les doigts","Ajouter l'œuf battu en omelette puis le lait","Pétrir ensuite jusqu'à l'obtention d'une pâte, puis former une vingtaine de petites boules","Les rouler dans la noix de coco restante, puis les poser sur une plaque beurrée","Mettre au four thermostat 5/6 pendant environ 15 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBiscuits_%C3%A0_la_noix_de_coco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bisque de homard","name":"Bisque de homard","ingredients":["2 homards de 600 g,","2 dl d'huile d'olive,","300 g de mirepoix taillée en brunoise,","300 g tomates en macédoine,","1 g de safran en pistil,","10 g de paprika doux,","poivre de cayenne,","3 gousses d'ail,","1 dl de cognac,","6 dl de vin blanc,","2 l de fumet de poisson,","sel et poivre,","5 dl crème fraîche,","200 g riz américain,","30 g de concentré de tomates."],"steps":["Tuer les homards et les faire revenir à feu violent dans l'huile d'olive.","Décortiquer.","Piler toutes les carcasses. Les faire revenir dans l'huile d'olive.","Ajouter la brunoise et le concentré.","Griller légèrement.","Flamber au cognac.","Ajouter le safran, le paprika, le Cayenne, l'ail, la tomate.","Mouiller avec le vin blanc laisser réduire.","Ajouter le fumet de poisson. Assaisonner.","Ajouter le riz.","Laisser cuire gentiment.","Passer la bisque en foulant et en pressant fortement.","Remettre à cuire. Crémer.","Laisser réduire à feu doux.","Servir avec la garniture de homard."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBisque_de_homard","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Bisque_de_homard_02.jpg/960px-Bisque_de_homard_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Blaff de poissons","name":"Blaff de poissons","steps":["Écaillez et videz les poissons, citronnez les avec 2 citrons et rincez les à l'eau froide. Coupez-les si besoin.","Faites-les mariner dans un peu d'eau, avec le jus de 3 citrons (limes), du sel et laissez flotter 1 piment des antilles. Laissez reposer au frais pendant 40 minutes environ.","Épluchez les cives, l'ail et l'oignon. Préparez le bouquet garni ainsi que des feuilles de bois d'Inde. Dans une grosse casserole, versez 1/2 litre d'eau et laissez bouillir.","Pendant que le poisson cuit, pressez les citrons restant et laissez cuire 15 à 20 minutes à couvert et à feu doux, selon la grosseur des poissons.","À la fin de la cuisson, versez la préparation précédente."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBlaff_de_poissons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Blancs de poulet farcis aux herbes","name":"Blancs de poulet farcis aux herbes","ingredients":["4 blancs de","500 g. de s","1 bouquet d'herbes mélangées (,,,...), fraîches de préférence, et ciselées finement et hachées","1 gousse d' pressé","10 cl de sec","3 cuillers à soupe de","3 cuillers à soupe d'","2 cuillers à soupe de","sel et du moulin"],"steps":["Dans un bol de préparation, mélangez la gousse d'ail pressée, les herbes fraîches hachées, et le jaune d'œuf, salez et poivrez.","Fendez les blancs en deux dans l'épaisseur sans séparer les morceaux et garnissez-les avec la farce aux herbes, roulez-les et ficelez-les fermement.","Faites chauffer la sauteuse avec l'huile d'olive, faites-y dorer les blancs de poulets et réservez-les quand ils ont bien coloré.","Dans une petite casserole, faites tiédir le vin blanc sec et faites-y fondre le miel avant d'y ajouter la sauce de soja. Versez la sauce dans sauteuse et laissez bouillir 5 minutes.","Remettez les blancs de poulet à cuire dans la sauteuse, couvrez et laissez mijoter pendant 15 minutes.","Pendant ce temps, rincez et épluchez les courgettes et à l'aide d'un couteau économe coupez des tagliatelles de courgettes à faire cuire 5 minutes à la vapeur pour les garder croquantes.","Coupez en tranches les blancs de poulet farcis aux herbes et présentez-les sur un lit de tagliatelles de courgettes, arrosées de jus de la cuisson, et décorées d'herbes fraîches."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBlancs_de_poulet_farcis_aux_herbes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Blanquette de veau","name":"Blanquette de veau","ingredients":["1 kg de veau assorti (épaule, flanchet, tendron, poitrine),","200 g de champignons de Paris,","100 g d'oignons grelot ou deux gros oignons,","3 carottes,","2 navets,","1 poireau,","2 gousses d'ail,","1 bouquet garni (persil, thym, laurier),","10 cuillerées à soupe de crème fraîche (environ 20 cl),","50 cl de vin blanc,","une pincée de sucre en poudre,","2 jaunes d'œufs (pour la liaison)."],"steps":["Faire revenir les oignons dans .","Y ajouter la viande et la faire sans la singer (pas de farine), saler, poivrer.","Mouiller avec le vin blanc","Ajouter les légumes et mouiller à l'eau jusqu'à recouvrement de l'ensemble.","Ajouter l'ail entier écrasé et le bouquet garni, rectifiez l'assaisonnement","Laisser cuire pendant 2h30 heures à feu doux (1 h 1/4 heure en autocuiseur).","Pendant la cuisson, nettoyer les champignons (couper la queue sur environ 2 mm).","Faire revenir les champignons coupés dans du beurre en petite quantité à feu très vif pour éviter une trop forte évaporation, saler et poivrer.","Faire réduire à feu vif le jus de cuisson de la blanquette, et vérifier la cuisson de la viande qui doit tout juste se détacher en lamelles et ajouter éventuellement une partie du jus de cuisson des champignons, la sauce doit napper la cuillère. sucrez pour rectifier l'acidité. vérifier l'assaisonnement (goûter).","Dans un , mélanger la crème fraîche et les deux jaunes d'œufs.","Ajouter ce mélange à la sauce et faites à feu très doux le moins longtemps possible.","Incorporer les champignons.","Dresser dans un plat de service la viande et les légumes autour, napper de persil frais.","Accompagner avec un riz blanc ou pilaf."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBlanquette_de_veau","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Blanquette_de_veau%2C_Paris.jpg/960px-Blanquette_de_veau%2C_Paris.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"fr:Livre de cuisine/Bienmesabe","name":"Bienmesabe","ingredients":["500 g de poudre d'amandes,","500 g de sucre,","500 ml d'eau,","8 jaunes d’œuf,","1 cuillerée à café de cannelle en poudre."],"steps":["Mettre l'eau et le sucre en une petite casserole et cuire en remuant jusqu'à obtenir un sirop.","Ôter du feu.","Ajouter le poudre d'amandes et la cannelle et mélanger.","Remettre au feu, et cuire en remuant jusqu'à que ça soit plus épais.","Laisser tiédir.","À part, battre les jaunes d'œuf puis les verser à la casserole.","Remettre la casserole au feu et cuire en remuant pendant cinq minutes.","Laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBienmesabe","country":"Peru","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Biscôme","name":"Biscôme","ingredients":["600g de miel,","200g de sucre,","0,6dl de lait,","10g de potasse,","10g de carbonate d’ammoniaque,","1kg de farine,","50g d’épices de biscôme,","2 jaunes d’œufs,","1 œuf entier,","éléments de décoration (fruits confits, massepain, etc.)."],"steps":["Chauffez le miel et le sucre au bain-marie à 50 degrés, puis laissez refroidir à 20 degrés.","Dissolvez la potasse et le carbonate d’ammoniaque dans le lait.","Versez la farine et les épices dans une bassine.","Ajoutez le miel, le sucre, le lait, la potasse, le carbonate d’ammoniaque et les œufs.","Pétrissez bien la pâte. Laissez reposer 48 heures au frigo.","Sortez la pâte 6 heures avant l’emploi à température ambiante.","Étalez la pâte à l’aide d’un rouleau à pâtisserie pour l’ à 1 cm d’épaisseur.","Détaillez au couteau ou avec des emporte-pièce selon votre envie.","Badigeonnez le dessus avec du lait à l’aide d’un pinceau.","Faites cuire au four à 180 degrés pendant 10 minutes pour les petites pièces, 12 à 15 minutes pour les grosses.","Décorez à volonté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBisc%C3%B4me","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Biersupp","name":"Biersupp","ingredients":["1 ou 1/2 l de bouillon de viande","25 ou 33 cl de bière blonde ou brune","Noix de muscade, Sel, Poivre","Tranches de pain rassis pour les croûtons"],"steps":["On épluche et hache l’oignon, puis on le faire suer au beurre.","On ajoute la bière et le bouillon de volaille.","On porte à ébullition et on verse la chapelure et les épices en laisser mijoter de dix à trente minutes.","On coupe alors le pain en croûtons à faire dorer au beurre.","C'est un plat simple, campagnard, qu'on peut accommoder de crème, de lard fumé ou de s de Strasbourg."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBiersupp","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bison à la grecque","name":"Bison à la grecque","ingredients":["2 lbs de steak de","2 s, coupés en deux","une branche de, en tranches","une, en tranches","un, tranché","un bulbe de, émincé","une feuille de","une gousse d, écrasée","15 graines de","2 Tasse de graisse de bison fondu","2 tasses de bouillon de veau","un, coupé en deux","1/4 de tasse de","1/4 de tasse de","1/4 de tasse de sec","1/4 de tasse de crème"],"steps":["Mettre les légumes dans la graisse de bison dans un four en fonte néerlandais.","Ajouter le bison, la coriandre, l'ail et la feuille de laurier.","Ajouter le bouillon de veau et le citron.","Couvrir et laisser mijoter sur feu bas 2-3 heures ou plus jusqu'à tendreté.","Retirer le bison du plateau de service près du feu.","Passer la sauce dans un bol séparé.","Jeter la pulpe sur la préparation.","Faire un roux dans le faitout avec le beurre et la farine.","Incorporer le vin et la crème jusqu'à formation de bulles.","Incorporer la sauce jusqu'à ce qu'elle épaississe.","Ajouter plus de liquide que nécessaire. Velouté au goût selon la saison.","Verser le tout sur le bison."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBison_%C3%A0_la_grecque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Biscuit de mer","name":"Biscuit de mer","ingredients":["eau","sel (optionnel)"],"steps":["Préchauffer le four à 200°C ;","Pétrir tous les ingrédients jusqu'à obtenir une pâte homogène ;","L'étaler pour avoir une épaisseur d'environ 1 centimètre (elle réduira à la cuisson) ;","Sans découper la pâte, enfourner pendant une demi-heure ;","Retirer du four, découper des carrés d'environ 8 cm, et percer des séries de trous avec une fourchette pour faciliter la cuisson ;","Retourner les biscuits et remettre au four pour une autre demi-heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBiscuit_de_mer","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Coco_Emilia_Biscuit_de_mer.jpg/960px-Coco_Emilia_Biscuit_de_mer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Feutseu Brice","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Beurre monté","name":"Beurre monté","ingredients":["du beurre froid","un peu d'eau"],"steps":["Pour réaliser un beurre monté, faites bouillir une très petite quantité d'eau (15-60 mL, 1 à 4 cuillères).","Une fois que l'eau s'est mise à bouillir, baissez le feu et commencez à incorporer le beurre froid dans l'eau chaude à l'aide d'un fouet, un à deux morceaux à la fois. *Ajoutez plus de beurre quand les morceaux ont fondus.","Lorsque l'on commence à obtenir une émulsion, davantage de beurre peut être ajouté à la fois.","Continuez à ajouter du beurre en fouettant jusqu'à obtenir la quantité désirée de beurre monté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBeurre_mont%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Lettre_Willette_Assiette_au_beurre.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Adolphe Willette","licence":"Public domain"},{"title":"fr:Livre de cuisine/Biscuits à la poêle","name":"Biscuits à la poêle","ingredients":["250 g de","80 g de","2 (ou 2 cuillères à soupe de et 2 cuillères à soupe d'eau, ou une banane bien mûre)","100 g de","1 cuillère à café de (ou de, mais il donnera un arrière goût amer s'il y en a trop)","2 pincées de sel","des noisettes, amandes grillées, fruits secs ou confits, cacao en poudre, etc."],"steps":["Dans un bol, mélanger ensemble la farine, le sucre et la levure ;","Faire un puits et y casser les œufs entiers ;","Verser le beurre fondu et mélanger le tout jusqu'à l'obtention d'une pâte homogène et légèrement collante ;","Incorporer les fruits secs et mélanger.","Prélever des boules d'environ 3 cm de diamètre et les aplatir au creux des paumes ;","Chauffer une ou plusieurs poêles à feu très doux (inutile de les beurrer, la pâte est déjà grasse) ;","Cuire les ronds de pâtes sur chaque face jusqu'à ce qu'elles brunissent (environ 5 minutes à feu très doux)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBiscuits_%C3%A0_la_po%C3%AAle","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bo bun","name":"Bo bun","ingredients":["salade (batavia ou laitue)","vermicelle de riz (ne pas confondre avec les vermicelles de soja)","8 nems","4 saucisses à la citronnelle (optionnelles, vendues dans tout bon magasin asiatique)","300 g à 400 g de bœuf coupé en lamelle (genre tende de tranche)","1 oignon haché","2 à 3 bâtons de citronnelle hachés finement","sauce soja","sauce pour nem (vendue en boutique spécialisée en bouteille de 1 litre, plus économique qu’en grande surface)","menthe fraîche","coriandre fraîche","cacahuètes pilées","1 carotte rapée"],"steps":["couper le concombre en deux. Oter le cœur et ensuite couper le concombre en petits bâtonnets","rincer le soja","faire revenir la viande avec l’oignon. Ajouter la citronnelle et le soja. Laisser au chaud.","faire cuire les saucisses à la poele. Couper les en rondelles.","Préparer les vermicelles. Attention : deux minutes suffisent pour les cuire, les rincer dans l’eau froide pour stopper la cuisson. les Egoutter.","Couper les nems en biseau (une fois frits/chauds bien entendu."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBo_bun","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bodink","name":"Bodink","ingredients":["2 à 3 œufs","du sucre candi"],"steps":["Mettez la veille le vieux pain qui vous reste dans un grand ravier et humecter le complètement d'eau ou de café noir, suivant votre goût, laissez le gonfler pendant une nuit.","Le lendemain pressez-le pour enlever le liquide superflu.","À la pâte obtenue vous ajoutez 2 à 3 œufs entiers, 6 cuillères à soupe de sucre râpé ou bien du sucre candi blond ou foncé, 1 verre de rhum et 100 grammes de raisins de Corinthe que vous aurez au préalable fait tremper dans un peu d'eau afin de les gonfler.","Beurrez une platine, mettez-y la préparation.","Laissez cuire pendant 1 heure et demie dans un four à température modérée.","Pour vous rendre compte de sa cuisson, piquer le bodink avec la pointe d'un couteau, s'il ressort sec, le bodink est à point.","Laissez refroidir dans la platine avant de l'enlever."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBodink","country":"Belgium","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/B-52","name":"B-52","ingredients":["3 cl de liqueur de café,","3 cl de crème de whisky,","3 cl de liqueur d'orange."],"steps":["Dans un (10 cl) verser la liqueur de café.","À l'aide du dos d'une verser la crème de whisky.","Avec la même méthode terminer en versant la liqueur d'orange.","Une fois le cocktail préparé, l'enflammer.","Boire à l'aide d'une paille, en commençant par le bas."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FB-52","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Cocktail_B52.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Morpheus1703 / de.wikipedia.org","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Americano","name":"Americano","ingredients":["5 cl de Campari soit 7/10,","2 cl de vermouth rouge (Martini, Cinzano) soit 3/10,","5 cl d'eau gazeuse (Perrier)."],"steps":["Verser les ingrédients dans un tumbler rempli de glace.","Compléter d'eau gazeuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FAmericano","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Caf%C3%A9_americano_2026.jpg/960px-Caf%C3%A9_americano_2026.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"F123","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Alexander","name":"Alexander","ingredients":["7 cl de cognac","3 cl de crême de","5 cl de"],"steps":["Frapper dans un shaker","Verser dans un verre a cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FAlexander","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ef/Alexander_Grothendieck.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Konrad Jacobs, Erlangen, Copyright by MFO / Original uploader was AEDP at it.wikipedia","licence":"CC BY-SA 2.0 de"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Ami Corse","name":"Ami Corse","ingredients":["3 cl de Chartreuse","1,5 cl de liqueur de","1,5 cl de Get 27"],"steps":["Dans un shooter verser la chartreuse, la liqueur puis le Get 27","Enflammer le cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FAmi_Corse","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/20th Century","name":"20th Century","ingredients":["4,5 cl de Gin","2 cl de blanc","2 cl de crême de","2 cl de jus de"],"steps":["Frapper dans un shaker","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2F20th_Century","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Coin_Purse_%28France%29%2C_early_20th_century_%28CH_18210507%29.jpg/960px-Coin_Purse_%28France%29%2C_early_20th_century_%28CH_18210507%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown artistUnknown artist","licence":"Public domain"},{"title":"fr:Livre de cuisine/Blettes à la voironnaise","name":"Blettes à la voironnaise","ingredients":["1 kg de côte de blette,","1 jus de viande (ex: 30 cl de bouillon de bœuf),","80 g de beurre,","50 g de gruyère râpé,","2 œufs,","Poivre et sel."],"steps":["Préparer les côtes de bettes; retirer la verdure, les éplucher et couper les côtes en tronçons de 5 cm de long maximum,","Faire cuire dans l'eau salée les côtes de bettes pendant 25 minutes,","Égoutter,","Préparer le bouillon; le verser dans une casserole et le faire réduire afin de n'avoir plus que 4 cuillères à soupe du liquide,","Dans un poêle, déposer le beurre, y jeter ensuite les bettes et les faire revenir pendant 10 minutes à feu doux,","Ajouter le jus de viande, parsemer de gruyère rapé,","Casser les œufs, et les battre dans un bol. Les verser sur les côtes,","Assaisonner,","Servir bien chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBlettes_%C3%A0_la_voironnaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Black velvet","name":"Black velvet","ingredients":["6 cl de bière brune (exemple: Guinness)","6 cl de champagne brut."],"steps":["Verser les ingrédients dans un verre.","Remuer doucement (selon certains, il faut laisser flotter une couche de champagne sur la bière, sans remuer) et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FBlack_velvet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/0/01/1912_French_dress%2C_black_silk_and_pann%C3%A9_velvet%2C_beads%2C_chenille_and_metallic_embroidery_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Staff photographer, Rhode Island School of Design Museum of Art","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Bar mix","name":"Bar mix","steps":["360 ml de","60 ml de sirop de maïs","120 ml de maltodextrine","120 ml de jus de","120 ml de jus de","12 g d'","480 ml d'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FBar_mix","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Agua de Valencia","name":"Agua de Valencia","ingredients":["70 cl de cava","un verre (20 cl) de jus d'orange","10 cl de vodka et de gin"],"steps":["Mélanger tout dans une bouteille","garder au réfrigérateur pour servir très frais, sans glaçons"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FAgua_de_Valencia","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Palau_del_Marqu%C3%A9s_de_Dosaig%C3%BCes%2C_portada._Val%C3%A8ncia_1870%2C_J._Laurent.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jean Laurent","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Chocolat chaud","name":"Chocolat chaud","ingredients":["50 g de (au lait, noir ou blanc)","2.5 dl de"],"steps":["Faire bouillir le lait.","Retirer du feu. Ajouter le chocolat coupé en petit morceaux ou haché. Remuez jusqu'à ce que tout le chocolat soit fondu.","Laisser infuser une ou deux minutes hors du feu.","Réchauffez doucement en fouettant pour obtenir une belle mousse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FChocolat_chaud","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Chocolat_chaud_%2852160628140%29.jpg/960px-Chocolat_chaud_%2852160628140%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pom' from France, European Union","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Boissons/Bloody mary","name":"Bloody mary","ingredients":["3-4 cl de vodka","7-12 cl de jus de","1 cl de jus de","Sauce anglaise (worcestershire)","Sauce pimentée (Tabasco)","Sel de céleri"],"steps":["Dans un tumbler, mélanger 3 glaçons et les ingrédients","Servir avec une cuillère longue"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FBloody_mary","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Bloody_Famous_Guests_at_Bloody_Mary%27s_-_panoramio.jpg/960px-Bloody_Famous_Guests_at_Bloody_Mary%27s_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peter Gill / UK","licence":"CC BY 3.0"},{"title":"fr:Livre de cuisine/Boissons/Café aux œufs","name":"Café aux œufs","steps":["Pour obtenir cette boisson battez le jaune d’œuf et le sucre à la main ou au batteur électrique afin d’obtenir une mousse blanche bien aérée.","Ensuite, déposez délicatement la mousse sur un café noir instantané dilué très chaud que vous avez préalablement préparé.","Enfin, mixez rapidement le café avec la crème faite à base d’œufs.","Notez que le café doit être chaud pour pouvoir apprécier la boisson, de plus, il faut en buvant, remuer la mousse de manière à apprécier ce café au maximum pour éviter d'avoir un mélange hétérogène."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCaf%C3%A9_aux_%C5%93ufs","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/007","name":"007","ingredients":["4 cl de","2 cl de","1 cl de jus de","1 cl de jus d'orange","1 cl de sirop de"],"steps":["Remplir à moitié le shaker de glaçons","Versez les ingrédients dans le shaker","Frappez et remplir les verres"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2F007","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Black russian","name":"Black russian","ingredients":["6 cl de vodka","6 cl de liqueur de café","6 cl de lait"],"steps":["Dans un verre à digestif rempli de glace, verser la liqueur de café.","Verser la vodka."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBlack_russian","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Black_hole_-_Messier_87.jpg/960px-Black_hole_-_Messier_87.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Event Horizon Telescope","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Black velvet","name":"Black velvet","ingredients":["6 cl de","6 cl de brut"],"steps":["Verser dans un verre à bière la bière puis le champagne","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBlack_velvet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/0/01/1912_French_dress%2C_black_silk_and_pann%C3%A9_velvet%2C_beads%2C_chenille_and_metallic_embroidery_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Staff photographer, Rhode Island School of Design Museum of Art","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Blue Lagoon","name":"Blue Lagoon","ingredients":["4 cl de vodka","1 cl de curaçao bleu","2 cl de jus de"],"steps":["Remplir un shaker de moitié avec de la glace","Verser le jus de citron, le curaçao et la vodka","Frapper, verser dans un grand verre à cocktail et décorer avec une tranche de citron"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBlue_Lagoon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/Blue_Lagoon%2C_Le_Splendid_DAX_%28_FRANCE_%29.jpg/960px-Blue_Lagoon%2C_Le_Splendid_DAX_%28_FRANCE_%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Le splendid","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Batida","name":"Batida","ingredients":["6 cl de cachaça","3 cl de jus de fruit","1 cl"],"steps":["Mixer tous les ingrédients","Verser dans un tumbler rempli de glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBatida","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Carmona_-_View_from_Mirador_Cueva_de_la_Batida.jpg/960px-Carmona_-_View_from_Mirador_Cueva_de_la_Batida.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benjamin Smith","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bronx","name":"Bronx","ingredients":["3 cl de gin","1 cl de dry vermouth","1,5 cl de vermouth rouge","1,5 cl de jus d'"],"steps":["Frappez dans un shakker","Verser dans un verre à cockail sans glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBronx","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/19/Typhus_bronx_1540294_Furies_2023.jpg/960px-Typhus_bronx_1540294_Furies_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"G.Garitan","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Brandy Egg Nogg","name":"Brandy Egg Nogg","ingredients":["2 cl de","5 g de"],"steps":["Frapper dans un shaker, verser dans un verre haut","Compléter de lait"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBrandy_Egg_Nogg","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Calimocho","name":"Calimocho","ingredients":["10 cl vin rouge","10 cl soda au cola"],"steps":["Verser dans un tumbler","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCalimocho","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bossom caresser","name":"Bossom caresser","ingredients":["4 cl de","2 cl de orange","1 cl de sirop de"],"steps":["Frapper les ingrédients dans un shaker","Servir dans un verre à flip"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBossom_caresser","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bacardi cocktail","name":"Bacardi cocktail","ingredients":["4 cl de Bacardi","1 trait de grenadine","2 cl de jus de"],"steps":["Frapper dans un shaker","Passer","Servir dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBacardi_cocktail","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Canari","name":"Canari","ingredients":["2,5 cl de liqueur d'","1,5 cl de sirop de citron","Eau"],"steps":["Verser dans un verre à aperitif le sirop et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCanari","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5c/Sotto_Marinca%2C_20217_Canari%2C_France_-_panoramio.jpg/960px-Sotto_Marinca%2C_20217_Canari%2C_France_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"4net","licence":"CC BY 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Caju amigo","name":"Caju amigo","ingredients":["4 cl de cachaça","4 cl de jus de noix de cajou"],"steps":["Verser les ingrédients dans un verre","Boire rapidement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCaju_amigo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bijou","name":"Bijou","ingredients":["3 cl de gin","1 cl de Chartreuse Verte","1 cl de vermouth doux","Zeste d'"],"steps":["Remuer le tout dans un verre à mélange","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBijou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Cin%C3%A9ma_Bijou_-_Noisy-le-Grand_%28FR93%29_-_2021-10-12_-_1.jpg/960px-Cin%C3%A9ma_Bijou_-_Noisy-le-Grand_%28FR93%29_-_2021-10-12_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Blowjob","name":"Blowjob","ingredients":["2 cl de liqueur de","2 cl de kahlua","1 cl de fouettée"],"steps":["Verser dans un petit verre le khalua et la liqueur de café","Terminer par la crème"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBlowjob","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Woman_performing_blowjob.jpg/960px-Woman_performing_blowjob.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Annonnc","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bay City Bomber","name":"Bay City Bomber","ingredients":["1,5 cl Vodka","1,5 cl Rhum","1,5 cl Gin","1,5 cl Tequila","1,5 cl Triple Sec","1,5 cl jus d'ananas","1,5 cl jus de pomme"],"steps":["remplir la partie basse à moitié avec des glaçons, 2.","ajouter les ingrédients, les alcools en dernier, 3.","fermer le shaker avec la partie haute, 4.","saisir fermement le shaker et l'agiter vivement pendant 8 à 10 secondes (la surface du shaker prend alors un aspect givré), 5.","verser le contenu dans le verre de service, en retenant les parties solides du mélange à l'aide d'une passoire ou d'un filtre.","Catégorie:Cocktails alcoolisés Catégorie:Vodka"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBay_City_Bomber","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Spanish_War_Family_Fight_in_the_Daily_News_of_New_York_City%2C_New_York_on_January_31%2C_1937%2C_part_2.jpg/960px-Spanish_War_Family_Fight_in_the_Daily_News_of_New_York_City%2C_New_York_on_January_31%2C_1937%2C_part_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sloan Taylor","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Bacardi Cocktail","name":"Bacardi Cocktail","ingredients":["4 cl de rhum Bacardi","2 cl de sirop de","1/2 jus de"],"steps":["Mélanger dans un verre à mèlange rempli de glace","Passer et servir dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FBacardi_Cocktail","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Caïpirinha","name":"Caïpirinha","ingredients":["5 cl de Cachaça","1/2","une cuillère à soupe de"],"steps":["Dans un verre à Old fashioned faire un sirop avec le sucre et la citron coupé en quart en les écrasant","Ajouter de la glace pilée et le Cachaça","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCa%C3%AFpirinha","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Paraty_pr%C3%A9paration_de_la_caipirinha_sur_la_go%C3%A9lete_Turbo_II.jpg/960px-Paraty_pr%C3%A9paration_de_la_caipirinha_sur_la_go%C3%A9lete_Turbo_II.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Cuba libre","name":"Cuba libre","ingredients":["6 cl de rhum blanc,","1 dé de citron vert,","12 cl de soda au cola."],"steps":["Dans un rempli de glace verser le rhum.","Presser le morceau de citron et le mettre dans le verre.","Remuer.","Compléter de soda."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCuba_libre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/St%C3%A8le_comm%C3%A9morative_de_l%27incendie_du_Cuba_Libre_%C3%A0_Rouen.jpg/960px-St%C3%A8le_comm%C3%A9morative_de_l%27incendie_du_Cuba_Libre_%C3%A0_Rouen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud.Serander","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Daiquiri","name":"Daiquiri","ingredients":["4 cl de rhum blanc","2 cl de jus de","1 cl de sirop de"],"steps":["Frapper les ingrédients","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FDaiquiri","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Time_for_a_Hallowen_Daiquiri.jpg/960px-Time_for_a_Hallowen_Daiquiri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Katrina Szela","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Dry Martini","name":"Dry Martini","ingredients":["6 cl de gin","1 cl de vermouth dry"],"steps":["Remuer les ingrédients","Servir dans un verre à cocktails"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FDry_Martini","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Martini_cocktail_in_a_martini_chiller.jpg/960px-Martini_cocktail_in_a_martini_chiller.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Achim Schleuning","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Champagne cocktail","name":"Champagne cocktail","ingredients":["1 cl de Cointreau","2 cl de jus de","5 g de","Champagne"],"steps":["Dans un grand verre a champagne, verser le sucre, le citron et le cointreau","Remuer","Completez de champagne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FChampagne_cocktail","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Embuscade","name":"Embuscade","ingredients":["6 cl de vin blanc","2 cl de calvados","1 cl de sirop de cassis","1/2 cl de sirop de"],"steps":["Mélanger les ingrédients dans un verre à bière","Compléter avec la bière"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FEmbuscade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/aa/Embuscade_vs_Boston_38974.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Théodore Gudin","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Communard","name":"Communard","ingredients":["2 cl crème de cassis","vin rouge"],"steps":["Dans une flûte verser la crème de cassis","Compléter de vin"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCommunard","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Doux Baisers","name":"Doux Baisers","ingredients":["4 cl de vodka","3 cl d'Izarra jaune","2 cl de liqueur de framboise","3 cl de jus d'orange"],"steps":["Verser la vodka, l'Izara jaune, la liqueur de framboise et le jus d'orange dans le shaker","Frapper au shaker","Servir dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FDoux_Baisers","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Doux_Baisers_%21_Valse_chant%C3%A9e%2C_paroles_et_musique_de_H._Gaude_-_bpt6k3864538_%285_of_6%29.jpg/960px-Doux_Baisers_%21_Valse_chant%C3%A9e%2C_paroles_et_musique_de_H._Gaude_-_bpt6k3864538_%285_of_6%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gaude, H.. Compositeur. Auteur du texte","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Champagne julep","name":"Champagne julep","ingredients":["3 cl de cognac","4 feuilles de","5 g de","champagne"],"steps":["Ecraser la menthe et le sucre","Verser dans un tumbler rempli de glace","Ajouter le cognac","Compléter de champagne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FChampagne_julep","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Cornichon","name":"Cornichon","ingredients":["2,5 cl de liqueur d'","1,5 cl de sirop de banane","Eau"],"steps":["Verser dans un verre à aperitif le sirop et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCornichon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Pork_liver_confit_and_French_mustard%2C_topped_with_chopped_tea_egg_and_cornichon_%28top%29%2C_and_green_olive_and_almond_tapenade%2C_topped_with_tea_egg_and_pickled_asparagus_%28below%29%2C_both_on_crisp_bread.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daderot","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Duncan MacLeod","name":"Duncan MacLeod","ingredients":["2 cl de saké","2 cl de","soda au cola"],"steps":["Mélanger dans un tumbler le saké et le whisky","Ajouter de la glace","Compléter au soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FDuncan_MacLeod","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Cosmopolitan","name":"Cosmopolitan","ingredients":["3 cl de vodka citron","2 cl de jus de cranberry","2 cl de curaçao","1 cl de jus de","Zeste d' ou de"],"steps":["Mélanger les ingrédient au shaker","Servir dans un verre à cocktail double","Presser les zestes à la surface des liquides"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCosmopolitan","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/b/bf/Cosmopolitan_Hotel_New_Orleans_1908.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"John N. Teunisson","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Columbia","name":"Columbia","ingredients":["4 cl de vodka,","2 cl de Curaçao,","2 cl de grenadine,","2 cl de jus de citron,","12 cl jus d'orange."],"steps":["Mélanger la vodka, le jus de citron et le jus d'orange avec quelques glaçons.","Ajouter délicatement la grenadine.","Terminer par le curaçao."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FColumbia","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Columbia.sts-1.01.jpg/960px-Columbia.sts-1.01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NASA/KSC","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Cris d’orgasmes","name":"Cris d’orgasmes","ingredients":["2 cl de Cointreau","1 cl de crème de","1 cl de Vodka","1 cl d'Amaretto","1 cl de liqueur de"],"steps":["Frapper les ingrédients au shaker","Verser dans un tumbler rempli de glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCris_d%E2%80%99orgasmes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Capéta","name":"Capéta","steps":["Verser 2 cuillères à café de chocolat en poudre, une petite cuillère de Guarana en poudre, une pincée de canelle.","Ajouter les glaçons, verser la vodka et le lait concentré.","Frapper et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCap%C3%A9ta","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Cervelle de Singe","name":"Cervelle de Singe","ingredients":["1 cl de sirop de grenadine","1 cl de crème de whisky (bailey's)","3 cl de Vodka"],"steps":["Verser la vodka","Verser la grenadine doucement","Versez le Bailey's doucement dans le milieu du verre pour qu'il prenne la forme du cerveau."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FCervelle_de_Singe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Gin Fizz","name":"Gin Fizz","ingredients":["4 cl de gin,","2 cl de jus de citron,","1 cl de sirop de sucre de canne,","6 cl d'eau gazéifiée."],"steps":["Frapper le gin, le jus de citron et le sucre dans un shaker ;","Servir dans un tumbler ;","Allonger d'eau gazeuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGin_Fizz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Ramos_Gin_Fizz.jpg/960px-Ramos_Gin_Fizz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Will Shenton","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Irish Coffee","name":"Irish Coffee","ingredients":["4 cl de","5 cl de liquide chaud","2 cuillères à soupe de épaisse","1 cuillère à soupe de froid","2 cl de"],"steps":["Chauffer le whisky et le sucre, les placer dans un verre a Grog chauffé","Verser le café a l'aide du dos d'une cuillère placée au bord du liquide","Battre la crème et le lait très froid. Verser sur le mélange comme indiqué précédement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FIrish_Coffee","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Irish_coffee_%28Nice%29.jpg/960px-Irish_coffee_%28Nice%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Hypocras","name":"Hypocras","ingredients":["3 litres de vin rouge","180 g de","3 cuillères à soupe de","30 g de râpée","2 cuillères à soupe de frais râpé","1 cuillère à café de râpée","1 cuillère à café de macis pilé","1 cuillère à café de pilé","1 cuillère à café de pilé","1 pincée de noir"],"steps":["Piler les différentes épices","Mettre le tout dans un cul de poule","Mouiller avec 20 cl de vin","Ajouter le sucre liquéfié au bain-marie","Faire chauffer le vin à feu doux sans ébullition","Ajouter au vin chaud la préparation d'épices","Mettre en bocaux et laisser reposer une semaine","Filtrer l'ensemble avec un linge puis mettre en bouteilles","Laisser reposer un mois"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FHypocras","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Hypocras-label.JPG/960px-Hypocras-label.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Jack Rose","name":"Jack Rose","ingredients":["4 cl de calvados (eau de vie de pomme)","2 cl de jus de","1 cl de sirop de grenadine"],"steps":["Verser les ingrédients dans un shaker et frapper","Servir (sans glace) dans un verre à cocktails"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FJack_Rose","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/The_rose_of_no_man%27s_Land%2C_Jack_Caddigan_et_Jos._A._Brennan_-_bpt6k383004v_%281_of_4%29.jpg/960px-The_rose_of_no_man%27s_Land%2C_Jack_Caddigan_et_Jos._A._Brennan_-_bpt6k383004v_%281_of_4%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brennan, Jos. A.. Compositeur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Gin tonic","name":"Gin tonic","ingredients":["3 cl de gin","tonic"],"steps":["Verser le gin dans un tumbler rempli de glace","Compléter de tonic"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGin_tonic","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Gin_and_Tonic_with_ingredients.jpg/960px-Gin_and_Tonic_with_ingredients.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NotFromUtrecht","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/GDF","name":"GDF","ingredients":["3 cl rhum","3 cl liqueur de","2 cl de liquide"],"steps":["Mélanger les ingrédients dans un petit verre","Flamber"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGDF","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Green chaud","name":"Green chaud","ingredients":["6 cl de Chartreuse"],"steps":["Confectionner un chocolat chaud au lait, chauffer la Chartreuse","Verser le tout dans un verre à grog."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGreen_chaud","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Chevre_Chaud.jpg/960px-Chevre_Chaud.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cody and Maureen","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Grog","name":"Grog","ingredients":["6 cl de rhum","2 cl de sirop de","jus de","eau"],"steps":["Chauffer les ingrédients","Verser dans un verre à grog"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGrog","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/83/Salle_Ren%C3%A9_Grog_et_Marie-Louise_Grog-Carven_%28Louvre%29_2.jpg/960px-Salle_Ren%C3%A9_Grog_et_Marie-Louise_Grog-Carven_%28Louvre%29_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Horse's Neck","name":"Horse's Neck","ingredients":["4 cl de Calvados","1 écorce de citron coupée en spirale","ginger-ale"],"steps":["Dans un tumbler, ajouter de la glace, le citron et le Calvados","Compléter avec le ginger-ale"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FHorse's_Neck","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Horse_skull_neck_vertebrae_cheval_cr%C3%A2ne_vert%C3%A8bres_cervicales_Alfort.jpg/960px-Horse_skull_neck_vertebrae_cheval_cr%C3%A2ne_vert%C3%A8bres_cervicales_Alfort.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jebulon","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Harvey Wallbanger","name":"Harvey Wallbanger","ingredients":["4,5 cl de vodka","1,5 cl de Galliano","9 cl de jus d'orange"],"steps":["Mélanger dans un verre à mélange la vodka et le jus d'orange","Verser dans un tumbler rempli de glace","Verser le Galliano"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FHarvey_Wallbanger","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Hard Lemon","name":"Hard Lemon","ingredients":["6 cl de","12 cl de soda à l'"],"steps":["Dans un tumbler, mettre de la glace et le limoncello","Compléter avec le soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FHard_Lemon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Frejus","name":"Frejus","ingredients":["2,5 cl de liqueur d'","1 cl d' angostura","1 cl de curaçao","eau"],"steps":["Verser dans un verre à aperitif l'angostura, le cuaraçao et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FFrejus","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Fr%C3%A9jus_-_Port_de_Fr%C3%A9jus_-_ICE_Fisheye_View_SSE.jpg/960px-Fr%C3%A9jus_-_Port_de_Fr%C3%A9jus_-_ICE_Fisheye_View_SSE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Txllxt TxllxT","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Feuille morte","name":"Feuille morte","ingredients":["2,5 cl de liqueur d'","1 cl de sirop de grenadine","1 cl de sirop de menthe","eau"],"steps":["Versez dans un verre à aperitif les sirops et l'anis","Ajoutez de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FFeuille_morte","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Feuille_morte_du_ch%C3%AAne%2C_cocon.jpg/960px-Feuille_morte_du_ch%C3%AAne%2C_cocon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Édouard Hue &amp; VIGNERON","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/French Connection","name":"French Connection","ingredients":["3,5 cl de cognac","3,5 cl d'amaretto","1 morceau de","soda"],"steps":["Ecraser le sucre imbibé d'amaretto","Ajouter le cognac, compléter de soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FFrench_Connection","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/French_connection_intertitle.png/960px-French_connection_intertitle.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"20th Century Fox (now part of Walt Disney Pictures)","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Flaming Dr. Pepper","name":"Flaming Dr. Pepper","ingredients":["3 cl d'amaretto","1 cl d'alcool de grain","20 cl de"],"steps":["Dans un petit verre de 4 cl verser l'amaretto et l'alcool","Enflammer le mélange et le poser dans le verre de bière"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FFlaming_Dr._Pepper","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Flaming_Dr._Peppers_%282431219182%29.jpg/960px-Flaming_Dr._Peppers_%282431219182%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dave Neary from Lyon, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Irish Car Bomb","name":"Irish Car Bomb","ingredients":["15 cl de","2 cl de crême de whisky","2 cl de"],"steps":["Remplir un petit verre des alcool","Mettre ce verre dans la pinte de stout"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FIrish_Car_Bomb","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/Car_Bomb_%285978971876%29.jpg/960px-Car_Bomb_%285978971876%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sean MacEntee from Monaghan, Ireland","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Gibson","name":"Gibson","ingredients":["6 cl de Gin","1 cl de Vermouth"],"steps":["Frapper dans un shaker","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FGibson","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Chris_Gibson_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"U.S. Congress","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Espigalou","name":"Espigalou","ingredients":["1/5 sirop de pamplemousse","4/5 vin rosé"],"steps":["Dans un verre verser le sirop de pamplemousse","Compléter de rosé bien frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FEspigalou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Escalera al cielo","name":"Escalera al cielo","ingredients":["5/10 vodka,","4/10 vermouth blanc,","1/10 curaçao bleu."],"steps":["Mélanger les ingrédients dans un shaker avec de la glace.","Verser dans un verre Old Fashion remplit de glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FEscalera_al_cielo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Long Island Iced Tea","name":"Long Island Iced Tea","ingredients":["1,5 cl de tequila","1,5 cl de gin","1,5 cl de vodka","1,5 cl de rhum blanc","1,5 cl de cointreau","1 cl de","1 cl de jus de","Soda au cola"],"steps":["Frapper les ingrédients","Servir dans un tumbler allongé de soda au cola"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FLong_Island_Iced_Tea","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Long_Island_Iced_Tea.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Margarita","name":"Margarita","ingredients":["4 cl de tequila blanche","2 cl de cointreau","1 cl de jus de citron"],"steps":["Frapper les ingrédients","Servir dans un verre givré au sel"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMargarita","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/El_Guamache_Bay%2C_Margarita_island.jpg/960px-El_Guamache_Bay%2C_Margarita_island.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilfredor","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Meojifo","name":"Meojifo","ingredients":["5 g de de canne en poudre","2 cl de jus de","quelques feuilles fraîches et une branche de yerbabuena (ou de poivrée)","6 cl de vodka","eau pétillante"],"steps":["Dans un grand verre à long drink verser le sucre, le jus de citron vert et éventuellement un peu d'eau gazeuse","Remuer pour diluer le sucre","Faire macérer des feuilles entières","Remplir la moitié du verre de glace pilée","Verser la vodka","Remplir le verre d'eau gazeuse"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMeojifo","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/15-09-26-RalfR-WLC-0067.jpg/960px-15-09-26-RalfR-WLC-0067.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ralf Roletschek","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Kir Royal","name":"Kir Royal","ingredients":["3 cl de crême de cassis","champagne"],"steps":["Dans un flûte, verser la crême de cassis","Completer avec le champagne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FKir_Royal","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Kir_Royal.jpg/960px-Kir_Royal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Martin Asche","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mapabi","name":"Mapabi","ingredients":["3 cl de pasoa ananas","3 cl de bière","3 cl de vermouth"],"steps":["Verser les ingrédient dans un verre","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMapabi","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Karaboudjan","name":"Karaboudjan","ingredients":["2 cl de cognac","2 cl de crême de café","2 cl de crême de whisky","Crème Chantily"],"steps":["Chauffer les alcools","Verser dans un verre à grog","Recouvrir de crème Chantilly"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FKaraboudjan","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mauresque","name":"Mauresque","ingredients":["2,5 cl de liqueur d'","1,5 cl de sirop d'","eau"],"steps":["Verser dans un verre à apéritif le sirop et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMauresque","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Roseraie_du_Parc_Mauresque_%28Arcachon%29_02.jpg/960px-Roseraie_du_Parc_Mauresque_%28Arcachon%29_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilrooij","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mazout","name":"Mazout","ingredients":["10 cl de vin rouge","10 cl de soda","4 g de"],"steps":["Verser dans un tumbler le sucre le vin et le soda","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMazout","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Galette_mazout_FR_2010.jpg/960px-Galette_mazout_FR_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JLPC","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Jacqueline","name":"Jacqueline","ingredients":["8 cl vin blanc sec","2 cl vodka","2 cl sirop de grenadine","Limonade"],"steps":["Dans un tumbler, verser la grenadine, la vodka et le vin","Remuer","Compléter de limonade"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FJacqueline","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Jacqueline_Boyer_%281960%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Henk Lindeboom / Anefo","licence":"CC BY-SA 3.0 nl"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/MazoutAnis","name":"MazoutAnis","ingredients":["2,5 cl de liqueur d'","soda au cola"],"steps":["Verser dans un verre à apéritif l'anis","Ajouter le soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMazoutAnis","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Lannmaderlo","name":"Lannmaderlo","ingredients":["2,5 cl de liqueur d'","1,5 cl de liqueur de menthe","eau"],"steps":["Verser dans un verre à aperitif les liqueurs","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FLannmaderlo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Leite de Onça","name":"Leite de Onça","ingredients":["4 cl de cachaça","4 cl de","4 cl de liqueur de","2 cl de lait concentré"],"steps":["Mélanger le lait et le lait concentré","Ajouter la cachaça, laisser reposer","Ajouter la liqueur"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FLeite_de_On%C3%A7a","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Manhattan","name":"Manhattan","ingredients":["5 cl de rye","2 cl de vermouth rouge","0.5 cl d'angostura bitter"],"steps":["Mélanger les ingrédients dans un verre à mélange","Servir dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FManhattan","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Manhattan_from_Weehawken%2C_NJ.jpg/960px-Manhattan_from_Weehawken%2C_NJ.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dmitry Avdeev","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Martini","name":"Martini","ingredients":["2 cl de vermouth blanc","10 cl de gin"],"steps":["La boisson est servie dans un verre à cocktail","Traditionnellement, le cocktail est remué à la cuillère et non au shaker, pour mélanger les ingrédients sans rendre le liquide \" trouble \"."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMartini","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Bruno_Martini_football_Juillet_2015_Grammont.jpg/960px-Bruno_Martini_football_Juillet_2015_Grammont.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"34 super héros","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mai Tai","name":"Mai Tai","ingredients":["6 cl de rhum blanc","6 cl de rhum ambré","3 cl de Cointreau","1 cl de sirop de","3 cl de jus de","1 cl de sirop d'"],"steps":["Mixer les ingrédients avec de la glace","Verser dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMai_Tai","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mimosa","name":"Mimosa","ingredients":["4 cl de Champagne","9 cl de jus d'","1 trait de triple sec"],"steps":["Verser le jus d'orange et le triple sec dans un verre à champagne","Remuer et compléter avec le champagne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMimosa","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Mimosa_pudica_MHNT.BOT.2004.0.0.495.jpg/960px-Mimosa_pudica_MHNT.BOT.2004.0.0.495.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Didier Descouens","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Lait-bière","name":"Lait-bière","ingredients":["Bière ambrée ou blonde fraiche : 25 à 50 cl","Lait : 5 à 10 cl"],"steps":["verser le lait","rajouter la bière"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FLait-bi%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/William_Sirovitch_faisant_une_conf%C3%A9rence_sur_la_bi%C3%A8re%2C_le_lait%2C_le_whisky_-_btv1b9050609g.jpg/960px-William_Sirovitch_faisant_une_conf%C3%A9rence_sur_la_bi%C3%A8re%2C_le_lait%2C_le_whisky_-_btv1b9050609g.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Acme Newspicture (Agence de presse). Agence photographique (commanditaire)","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Macca","name":"Macca","ingredients":["2 cl de vermouth dry","2 cl de vermouth Italien","2 cl de gin","1 cl de","Soda"],"steps":["Verser les alcools dans un tumbler rempli de glace","Remuer","Compléter de soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMacca","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mojito","name":"Mojito","ingredients":["4 cl de cubain (Havana Club ou Caney), ou autre par défaut (Bacardi). Pour préparer un authentique Mojito cubain, il est conseillé d’utiliser un rhum de qualité supérieure, tel que le rhum Havana Club Añejo 3 Años ou Havana Club 7 Años","10 feuilles de (À Cuba on utilise Hierba buena qui est moins forte que la menthe)","Eau gazeuse","Glace pilée","4 g de roux","Quelques gouttes d'","Optionnellement, selon les goûts : 4 dés de."],"steps":["Dans un grand verre large versez le sucre roux, les dés de citron vert, les feuilles de menthe, mélangez en écrasant légèrement les ingrédients à l'aide d'un pilon.","Ajoutez le rhum, complétez d'eau gazeuse.","Servez avec de la glace pilée et quelques gouttes d'angustura sur le dessus.","Éventuellement une branche de menthe avec feuilles pour décorer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMojito","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Tekoe_-_Mojito_tea_-_WikiTea.jpg/960px-Tekoe_-_Mojito_tea_-_WikiTea.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ash Crow","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Punch coco","name":"Punch coco","ingredients":["50 cl de rhum","50 cl de lait de coco","150 g de sucre roux","10 cl de lait concentré","1 jus de citron","1 gousse de vanille","muscade","gingembre","cannelle"],"steps":["Verser les ingrédients dans un récipient, mélangez jusqu'à dilution du sucre.","Laisser reposer une nuit au frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPunch_coco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Piña colada","name":"Piña colada","ingredients":["4 cl de rhum blanc","12 cl de jus d'","4 cl de lait ou crème de coco","1 trait de sirop de","2 rondelles d'ananas"],"steps":["Frapper dans un shaker les ingrédients avec de la glace pilée","Servir dans un verre à cocktail ou un verre à dégustation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPi%C3%B1a_colada","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Pina_Colada_%C3%A0_Abomey-Calavi.jpg/960px-Pina_Colada_%C3%A0_Abomey-Calavi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guillaume2001","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Pink Lady","name":"Pink Lady","ingredients":["6 cl de gin","3 cl de jus de","0,5 cl de sirop de grenadine"],"steps":["Verser les ingrédients dans un shaker et frapper","Servir dans un verre à cocktails"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPink_Lady","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/French_School_-_Portrait_of_a_Lady_in_a_Pink_Dress_-_B.M.660_-_Bowes_Museum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"anonymous","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Presidente","name":"Presidente","ingredients":["4 cl rhum","2 cl vermouth","jus de Grenade"],"steps":["Dans un shaker, frapper les alcools","Verser dans un tumbler","Compléter de jus de Grenade"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPresidente","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Monaco","name":"Monaco","ingredients":["8 cl de limonade","2 cl de sirop de","15 cl de"],"steps":["Verser dans un verre à bière la grenadine puis la limonade","Compléter à la bière"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMonaco","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/Panorama_von_Monaco-La_Turbie.jpg/960px-Panorama_von_Monaco-La_Turbie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tobi 87","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Picon biére","name":"Picon biére","ingredients":["4 cl picon","1 cl sirop de","2 cl cointreau"],"steps":["Verser le picon, le sirop de citron et le cointreau dans un verre à bière ;","Remuer ;","Compléter de bière."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPicon_bi%C3%A9re","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Negroni","name":"Negroni","ingredients":["3 ou 4 cl de gin","3 cl de vermouth Italien","3 cl de Campari"],"steps":["Dans un tumbler rempli de glace verser les ingrédients","Remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FNegroni","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/19/Pietro_Negroni_-_Visitation.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pietro Negroni","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Pansy Blossom","name":"Pansy Blossom","ingredients":["3 cl de liqueur d'","2 traits de sirop de grenadine","1 trait d'angostura","eau"],"steps":["Verser dans un verre à aperitif le sirop, l'angostura et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPansy_Blossom","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Porto Flip","name":"Porto Flip","ingredients":["8 cl de Porto","1 jaune d'","4 g de"],"steps":["Frapper dans un shaker","Verser dans un verre à flip"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPorto_Flip","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/49/Eglises_do_Carmo_%28Porto%29_flip_horizontal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Charles Chusseau-Flaviens","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Mint Julep","name":"Mint Julep","ingredients":["6 cl de","4 feuilles de","5 g de"],"steps":["Ecraser dans tumbler le sucre et la menthe","Remplir de glace, ajouter le whisky","Mélanger longuement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMint_Julep","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f5/Woman_with_Mint_Julep_at_Pat_O%27Brien%27s%2C_New_Orleans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Chun-Hung Eric Cheng","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Paradise","name":"Paradise","ingredients":["4 cl de","2 cl de liqueur d'abricot","2 cl de jus d'"],"steps":["Frapper rapidement","Servir dans un petit tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FParadise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Paradise_shelduck_portrait%2C_New_Zealand.jpg/960px-Paradise_shelduck_portrait%2C_New_Zealand.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Michal Klajban","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Perroquet","name":"Perroquet","ingredients":["2,5 cl de liqueur d'","1,5 cl de sirop de menthe","eau"],"steps":["Verser dans un verre à apéritif le sirop et l'anis","Ajouter de l'eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPerroquet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Calvaire_des_marins_de_la_Dune_du_Perroquet_.-_Bray-Dunes_%282%29.jpg/960px-Calvaire_des_marins_de_la_Dune_du_Perroquet_.-_Bray-Dunes_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Monkey gland","name":"Monkey gland","ingredients":["3 cl de","1,5 cl d'alccol d'","3 cl de jus d'","un trait de"],"steps":["Frapper tous les élements dans un shaker","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FMonkey_gland","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Quentão","name":"Quentão","ingredients":["6 cl cachaça","10 g de","1 peau d'","1/2 peau de","10 cl d'eau"],"steps":["Caraméliser le sucre, ajouter les épices et aromates","Ajouter l'eau et faire bouillir pendant 10 min","Ajouter le cachaça, refaire bouillir pendant 5 min","Verser dans un verre à grog"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FQuent%C3%A3o","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Old fashioned","name":"Old fashioned","ingredients":["4 cl de","0,5 cl d'Angostura","1 cl d'eau gazeuse"],"steps":["Imbiber le sucre d'angostura, le dissoudre avec l'eau dans un verre à Old Fashioned","Ajouter le bourbon et de la glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FOld_fashioned","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Smoked_Old_Fashioned%2C_Restaurant_R%27Evolution%2C_the_French_Quarter%2C_New_Orleans%2C_Louisiana.jpg/960px-Smoked_Old_Fashioned%2C_Restaurant_R%27Evolution%2C_the_French_Quarter%2C_New_Orleans%2C_Louisiana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cory Doctorow","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Pisco sour","name":"Pisco sour","ingredients":["6 cl de Pisco,","3 cl de jus de citron vert,","1,5 cl de sucre de canne,","1 blanc d'œuf."],"steps":["Dans un shaker, frapper les ingrédients ;","Verser dans un verre old fashioned sans glace ;","Terminer avec quelques gouttes de Bitters sur la mousse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FPisco_sour","country":"Peru","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/P%C3%A9rou_Pr%C3%A9paration_d%27un_cocktail_Pisco_Sour.jpg/960px-P%C3%A9rou_Pr%C3%A9paration_d%27un_cocktail_Pisco_Sour.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Nixon","name":"Nixon","ingredients":["3 cl de","3 cl de liqueur de prune","0,5 cl d'alcool de pêche"],"steps":["Mélanger les ingrédients","Servir dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FNixon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Richard_Nixon%27s_visit_to_Iran_%2830-31_May_1972%29.jpg/960px-Richard_Nixon%27s_visit_to_Iran_%2830-31_May_1972%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Sex on the beach","name":"Sex on the beach","ingredients":["2 cl de vodka","2 cl de liqueur de melons","2 cl de liqueur de Chambord (ou de mûroise)","6 cl de jus d'ananas","6 cl de jus de canneberges"],"steps":["Dans un verre à mélange, verser la vodka, la liqueur et le chambord sur des glaçons, mélanger et compléter avec les jus de fruits.","Servir dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSex_on_the_beach","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a2/Sex_On_The_Beach.jpg/960px-Sex_On_The_Beach.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Stuart Webster from Southampton, England","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Singapour sling","name":"Singapour sling","ingredients":["3 cl Cherry brandy","3 cl gin","1 cl jus de","eau gazeuse"],"steps":["Dans un shaker, verser le gin, le Cherry et le citron.","Remuer.","Verser dans un tumbler, complétez avec l'eau gazeuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSingapour_sling","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/RTT","name":"RTT","ingredients":["3 cl rhum","3 cl téquila","Tabasco"],"steps":["Verser le rhum et la téquila dans un petit verre","Ajouter quelque gouttes de tabasco"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FRTT","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/S.L.Y","name":"S.L.Y","ingredients":["2 cl de vodka","2 cl de tequila","2 cl de Cointreau","2 cl de Grand Marnier","jus de","jus de"],"steps":["frapper les alcools dan un shaker","Verser dans un tumbler","Compléter à part égal de jus de banane et de jus de fraise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FS.L.Y","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Rose","name":"Rose","ingredients":["6 cl de vermouth","2 cl de liqueur de","2 cl d'alcool de"],"steps":["Remuer dans un verre à mélange","Verser dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FRose","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Comestible_rose_in_the_Laquenexy_orchard_garden%2C_Moselle%2C_France_%2801%29.jpg/960px-Comestible_rose_in_the_Laquenexy_orchard_garden%2C_Moselle%2C_France_%2801%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"M0tty","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Side Car","name":"Side Car","ingredients":["4 cl de cognac","2 cl de curaçao triple sec","2 cl de jus de"],"steps":["Frapper les élements dans un shaker","Servir dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSide_Car","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Harley-Davidson_with_side_car_%281920%29_jm64208.jpg/960px-Harley-Davidson_with_side_car_%281920%29_jm64208.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"joergens.mi","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Stinger","name":"Stinger","ingredients":["4 cl de cognac","2 cl de crême de menthe blanche"],"steps":["Frapper dans un shaker","Servir dans un verre à digestif"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FStinger","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Kia_Stinger_%2829870527458%29.jpg/960px-Kia_Stinger_%2829870527458%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guillaume Vachey from Chalon sur Saone, France","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/RER","name":"RER","ingredients":["6 cl vodka","2 cl","2 cl"],"steps":["Mettre les élements dans un mixeur","Servir glacé dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FRER","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Scarlett O'Hara","name":"Scarlett O'Hara","ingredients":["3 cl de à la pêche","5 cl de jus de canneberges","2 cl de jus de"],"steps":["Dans un shaker frapper les ingrèdients","Verser dans un tumbler rempli de glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FScarlett_O'Hara","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Sazerac","name":"Sazerac","ingredients":["0.5 cl d'alcool d'","1 cl de angostura bitter","1 morceau de","4 cl de"],"steps":["Enduire l'intérieur d'un verre d'absinthe","Verser les autres ingrédients"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSazerac","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/1re_S%C3%A9r%C3%A9nade_pour_violoncelle_avec_accompagnement_de_piano-forte_par_Hippolyte_Sazerac_de_Forge_-_bpt6k319444f_%2807_of_18%29.jpg/960px-1re_S%C3%A9r%C3%A9nade_pour_violoncelle_avec_accompagnement_de_piano-forte_par_Hippolyte_Sazerac_de_Forge_-_bpt6k319444f_%2807_of_18%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sazerac de Forge, Hippolyte. Compositeur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Rosaline","name":"Rosaline","ingredients":["4 cl de Tequila","2 cl de liqueur à l'","6 cl de jus de","Tonic"],"steps":["Dans un tumbler rempli de glace verser la tequila, la liqueur et le jus de pamplemousse","Remuer et completer au tonic"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FRosaline","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cb/Atala_et_Rosaline%2C_sayn%C3%A8te-duo-bouffe%2C_paroles_de_Fran%C3%A7ois_Lamy_-_bpt6k1192319n_%2824_of_40%29.jpg/960px-Atala_et_Rosaline%2C_sayn%C3%A8te-duo-bouffe%2C_paroles_de_Fran%C3%A7ois_Lamy_-_bpt6k1192319n_%2824_of_40%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Villebichot, Auguste de (1825-1898). Compositeur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Santorini Slinger","name":"Santorini Slinger","ingredients":["1/5 de Ouzo","1/5 de Curaçao Bleu","3/5 de Sprite"],"steps":["En premier le Ouzo, suivi du Curaçao Bleu pour arriver à la couleur bleue","Compléter de sprite pour arriver au bleu ciel"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSantorini_Slinger","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Rourou","name":"Rourou","ingredients":["pastis : 2,5 cl","sirop de fraise : 2,5 cl","eau : 10 cl"],"steps":["Verser le Pastis puis le sirop de fraise","Ralonger d'eau 5 à 7 fois en volume","Ajoter 1 ou 2 glaçons"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FRourou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Funeraire_stela_van_Rourou%2C_GDE002960.jpg/960px-Funeraire_stela_van_Rourou%2C_GDE002960.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Ti-punch","name":"Ti-punch","ingredients":["6 cl de rhum blanc","1,5 cl de sirop de ou une cuillerée de sucre de canne en poudre","Une rondelle de"],"steps":["Verser le sucre au fond du verre","Presser le citron","Ajouter le rhum","Bien mélanger","L'ajout de glace est optionnel et dépend du gout de chacun. Noter que les glaçons empêche le sucre en poudre de bien se dissoudre, il faut donc bien mélanger avant de les ajouter."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTi-punch","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Ti_Punch_Bar_-_Pa_Ni_Pwoblem_-_Martinique_sign_in_Fort-de-France_airport.jpg/960px-Ti_Punch_Bar_-_Pa_Ni_Pwoblem_-_Martinique_sign_in_Fort-de-France_airport.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Skimel","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tom Collin's","name":"Tom Collin's","ingredients":["2 cl de gin","le jus d'un","5 g de","soda"],"steps":["Verser le sucre, le citron et le gin dans un tumbler, remuez","Completer avec le soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTom_Collin's","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tremblement de Terre","name":"Tremblement de Terre","ingredients":["3 cl d'alcool d'","3 cl de"],"steps":["Verser les ingrédients dans un verre à Absinthe","Mélanger"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTremblement_de_Terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Tremblement_de_terre_du_Japon%2C_28_octobre_1891_-_btv1b105240827_%281_of_3%29.jpg/960px-Tremblement_de_terre_du_Japon%2C_28_octobre_1891_-_btv1b105240827_%281_of_3%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Suissesse","name":"Suissesse","ingredients":["7 cl d'alcool d'anis,","3 cl de jus de citron,","1/2 blanc d'œuf,","soda."],"steps":["Frapper, puis verser dans un tumbler ;","Compléter de soda."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSuissesse","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Melle_Aussenn%2C_tennis_woman%2C_suissesse_-_btv1b9052525v.jpg/960px-Melle_Aussenn%2C_tennis_woman%2C_suissesse_-_btv1b9052525v.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Agence de presse Mondial Photo-Presse. Agence photographique (commanditaire)","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Vodka Orange","name":"Vodka Orange","ingredients":["6 cl de vodka","jus d'"],"steps":["Versez la vodka dans un tumbler rempli de glace","Complétez de jus d'orange"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FVodka_Orange","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Blood_Orange_Spritz_-_Sarah_Stierch.jpg/960px-Blood_Orange_Spritz_-_Sarah_Stierch.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Missvain","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/TNT","name":"TNT","ingredients":["1 cl de Chartreuse (1/5)","1 cl de vodka (1/5)","3 cl de soda à l'orange (3/5)"],"steps":["Verser les élements dans un petit verre","Frapper et boire cul-sec"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTNT","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tamagozake","name":"Tamagozake","ingredients":["4 cl de saké,","un œuf,","2 cl de miel."],"steps":["Tout en chauffant les éléments remuer les avec un fouet ;","Verser dans un verre à grog."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTamagozake","country":"Japan","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Sunshine","name":"Sunshine","ingredients":["2 cl de cognac","4 cl de rhum","4 cl de sirop (sirop de gum)","2 cl de jus de"],"steps":["Frapper les élèments dans un shaker","Servir dans un verre à cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FSunshine","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Sunshine_valet_1986.png/960px-Sunshine_valet_1986.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Vesper","name":"Vesper","ingredients":["6 cl de Gin","2 cl de Vodka","1 cl de Lillet blanc"],"steps":["Frapper les ingrédients dans un shaker","Verser dans une coupe de champagne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FVesper","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/No%C3%ABl_Vesper.jpg/960px-No%C3%ABl_Vesper.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noël Vesper","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Valse","name":"Valse","ingredients":["Bière blonde très fraîche : 25 à 50 cl","Sirop de menthe : 2 cl"],"steps":["Verser le sirop de menthe dans une choppe ou un verre à bière suffisamment grand","Verser avec précaution la bière"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FValse","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Camille_Claudel%2C_%22La_Valse%22%2C_1889-1905%2C_bronze_fonte_%281%29.jpg/960px-Camille_Claudel%2C_%22La_Valse%22%2C_1889-1905%2C_bronze_fonte_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tomate","name":"Tomate","ingredients":["pastis : 2,5 cl","sirop de grenadine : 2,5 cl","eau : 10 cl"],"steps":["Verser le pastis puis le sirop de grenadine","Ralonger d'eau 5 à 7 fois en volume","Ajouter 1 ou 2 glaçons"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTomate","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Pr%C3%A9paration_d%27une_tarte_%C3%A0_la_tomate_%2806%29_-_sortie_du_four.jpg/960px-Pr%C3%A9paration_d%27une_tarte_%C3%A0_la_tomate_%2806%29_-_sortie_du_four.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tsunami","name":"Tsunami","ingredients":["20 cl de","20 cl de jus de","2 cl de","2 cl de","2 cl de","2 cl de","2 cl de"],"steps":["Verser la bière, puis le jus dans un verre à bière d'un demi-litre","Rajouter les alcools forts"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTsunami","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/2004-tsunami.jpg/960px-2004-tsunami.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Rydevik (email: david.rydevikgmail.com), Stockholm, Sweden.","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Tequila sunrise","name":"Tequila sunrise","ingredients":["4-6 cl de Tequila","2-4 cl de sirop de grenadine","12-16 cl de jus d'"],"steps":["Frapper la tequila et le jus d'orange dans un shaker.","Verser dans un tumbler rempli de glace puis ajouter délicatement la grenadine, en dernier pour obtenir une teinte dégradée rouge orangée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FTequila_sunrise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Vodka pomme","name":"Vodka pomme","ingredients":["6 cl de vodka"],"steps":["Réserver un rondelle de pomme pour la décoration","Oter les pépins et couper la pomme en quartiers","Passer le fruit au mixer, et filtrer le jus","Verser de la glace dans un verre, la vodka et le jus de pomme"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FVodka_pomme","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Hydromel","name":"Hydromel","ingredients":["5 litres d'eau","1,5 kg de","Levure de vin"],"steps":["Laver tout le matériel à l'eau chaude (faire bouillir si possible) pour stériliser","Mélanger le miel et l'eau dans le faitout","Chauffer 5 min à 65°C pour stériliser le miel sans lui faire perdre ses propriétés","Laisser refroidir jusque à 35°C","Mettre dans une bombonne avec l'entonnoir, ajouter la levure","Recouvrir avec le tissu (ou le barboteur) et laisser fermenter quarante jours (ou jusqu'à ce qu'il n'y ait plus de bulle) dans un endroit tiède","Soutirer: stériliser la deuxième bombonne, la placer en contrebas de la première, siphonner à l'aide du tube de plastique vers la bombonne vide en prenant garde à ne pas aspirer le dépôt et de ne pas aérer l'hydromel","Remplir jusque à un demi centimètre du bord en ajoutant de l'eau (préalablement portée a ébullition pour en retirer le chlore) si nécessaire","Mettre le tissu ou le barboteur","Répéter l'opération environ un mois après puis tous les deux ou trois mois si nécessaire (goûter)","Soutirer et mettre en bouteilles","Attacher les bouchons","Laisser au frais un mois avant de consommer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FHydromel","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e9/Przedsi%C4%99biorstwo_Hydromel_Sp._z_o.o.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"CC0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/White Lady","name":"White Lady","ingredients":["6 cl de","3 cl de","1 cl de jus de"],"steps":["Verser les ingrédients dans un shaker et frapper","Servir dans un verre à cocktails"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FWhite_Lady","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4f/French_School_-_Portrait_of_a_Lady_in_White%2C_Holding_a_Letter_-_B.M.539_-_Bowes_Museum.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"anonymous","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Whisky Highball","name":"Whisky Highball","ingredients":["4 cl de scotch","soda"],"steps":["Mettre dans un verre, un morceau de glace ;","Ajouter le whisky et compléter au soda."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FWhisky_Highball","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Whisky Sour","name":"Whisky Sour","ingredients":["4 cl de rye","1 cl de sirop de","1/2 jus de"],"steps":["Frapper les ingrédients dans un shaker","Servir dans un tumbler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FWhisky_Sour","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a6/A_whiskey_sour_in_the_hand.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":".mw-parser-output .messagebox{margin:4px 0;width:auto;border-collapse:collapse;border:2px solid 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.mbox-image{border:none;padding-top:2px;padding-bottom:2px;padding-inline-start:0.9em;padding-inline-end:0;text-align:center}.mw-parser-output .messagebox .mbox-imageright{border:none;padding-top:2px;padding-bottom:2px;padding-inline-start:0;padding-inline-end:0.9em;text-align:center}.mw-parser-output .messagebox .mbox-empty-cell{border:none;padding:0;width:1px}.mw-parser-output .messagebox .mbox-invalid-type{text-align:center}@media(min-width:720px){.mw-parser-output .messagebox{margin:4px 10%}.mw-parser-output .messagebox.mbox-small{clear:right;float:right;margin:4px 0 4px 1em;width:238px}}body.skin--responsive .mw-parser-output table.messagebox img{max-width:none!important}This photograph was modified with permission, and the modified work was authored by \"Will Murray (Willscrlt)\". Refer to the source information to determine the original source from which this work was modified. Attribution must be given to the author, which includes the author's name, his username in parentheses as shown, and a link to either his Website at http://willmurray.name or his online gallery at http://willmurraymedia.com. The author also appreciates notification if you use his work outside Wikimedia. Author of the original image: Dave Smith (cerealfan)","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails sans alcool/Shirley Temple","name":"Shirley Temple","ingredients":["6 cl de ginger ale","6 cl d'eau gazeuse","2 cl de sirop de","1 zeste de"],"steps":["Dans un tumbler rempli de glace verser sur le zeste de citron, le ginger ale et la grenadine","Remuer et compléter avec l'eau gazeuse"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails_sans_alcool%2FShirley_Temple","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Shirley_Temple_post_card_4.jpg/960px-Shirley_Temple_post_card_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Inconnu, vers 1933","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Zombie","name":"Zombie","ingredients":["3 cl de","3 cl de","3 cl de","3 cl de liqueur d'","3 cl de jus d'","3 cl de jus de","1,5 cl de 151","1 cl de de grenadine ou d'autres"],"steps":["Frapper les ingrédients sauf le Bacardi dans un shaker avec des glaçons","Verser dans un tumbler","Terminez avec le Bacardi"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FZombie","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Zombie_Zombie_-_Le_Circuit%2C_Le_Confort_Moderne%2C_Poitiers_%282012-10-13_23.21.23_by_Xi_WEG%29.jpg/960px-Zombie_Zombie_-_Le_Circuit%2C_Le_Confort_Moderne%2C_Poitiers_%282012-10-13_23.21.23_by_Xi_WEG%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xi WEG from Poitiers, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Cocktails sans alcool/Freddie Bartholomew","name":"Freddie Bartholomew","ingredients":["20 cl","2 cl de"],"steps":["Dans un tumbler rempli de glace verser le sirop","Compléter au ginger ale"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails_sans_alcool%2FFreddie_Bartholomew","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails sans alcool/Fauxmosa","name":"Fauxmosa","ingredients":["8 cl de soda au","6 cl de jus d'","1 cl de grenadine"],"steps":["Verser le jus d'orange et la grenadine dans un verre à champagne","Remuer et compléter avec le soda"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails_sans_alcool%2FFauxmosa","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Cocktails/Vores Øl","name":"Vores Øl","steps":["Toutes les indications en italique ne sont pas dans la recette d'origine, mais ajoutées par l'auteur de l'article, afin de faciliter la tâche des brasseurs amateurs.","Pour environ 85 l (6% environ)"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FCocktails%2FVores_%C3%98l","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Doré","name":"Doré","ingredients":["500 grammes de","1 cuillère à café de sel","1 cuillère à café de verte séchée et réduite en poudre","1 litre d'eau","150 grammes de","6 glaçons"],"steps":["Couper finement le concombre","Battre le yaourt avec du sel","Mélanger tous les ingrédients dans un saladier","Ajouter l'eau et les glaçons"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FDor%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Gustave_Dor%C3%A9_-_The_Holy_Bible_-_Plate_I%2C_The_Deluge.jpg/960px-Gustave_Dor%C3%A9_-_The_Holy_Bible_-_Plate_I%2C_The_Deluge.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gustave Doré / Adam Cuerden","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Thé chinois","name":"Thé chinois","steps":["Le thé chinois se prépare de deux manières, selon sa couleur : aux thés fragiles, jaunes, blancs et verts, est réservée la préparation en zhōng, aux thés plus vigoureux (du wūlóng au thé noir) celle dite gōngfū chá.","Chacune possède ses particularités et les deux un point commun : le thé est toujours rincé rapidement à l'eau chaude, qui doit être pure, une première fois, afin de le débarrasser des impuretés et de préparer son hydratation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FTh%C3%A9_chinois","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Th%C3%A9_Chinbara_le_meilleur_th%C3%A9_noir_de_Chine_mod%C3%A8le_homme_chinois_affiche%2C_Daniel_de_Losques.jpg/960px-Th%C3%A9_Chinbara_le_meilleur_th%C3%A9_noir_de_Chine_mod%C3%A8le_homme_chinois_affiche%2C_Daniel_de_Losques.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Losques, Daniel de (1880-1915). Illustrateur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Punch","name":"Punch","ingredients":["75 cl de rhum","1 litre de jus de fruits","500 g de fruits","100 g de sucre","1 gousse de vanille","1/2 bâton de cannelle."],"steps":["Éplucher et couper les fruits en quartiers.","Mixer les 3/4 des fruits et filtrer le jus, dans un récipient.","Ajouter le rhum, le sucre, la vanille, la cannelle, le jus de fruit et les morceaux de fruits qui restent, remuer.","Conserver au frais quelques heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FPunch","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Punch_-_Masculine_beauty_retouched1.png/960px-Punch_-_Masculine_beauty_retouched1.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"George du Maurier","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Sangria","name":"Sangria","ingredients":["750 ml de vin rouge,","150 ml de brandy espagnol,","100 ml de Vichy Catalan (une sorte d'eau pétillante espagnole),","2 s,","deux fruits de saison, dont au moins un agrume (typiquement, une et un citron),","50 g de sucre en poudre."],"steps":["Laver les deux fruits et les couper en dés. Réserver au réfrigérateur.","Presser le jus des oranges.","Mélanger le vin, le brandy, le Vichy Catalan et le jus d'orange.","Garder au réfrigérateur ou dans un saladier rempli de glaçons jusqu'au moment de servir.","Juste avant de servir, ajouter le sucre et les fruits. Ne pas ajouter de glaçons."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FSangria","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/A_glass_of_sangria_and_bread.jpg/960px-A_glass_of_sangria_and_bread.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PierreSelim","licence":"CC BY 3.0"},{"title":"fr:Livre de cuisine/Boissons/Limonade solaire à base de plantes","name":"Limonade solaire à base de plantes","steps":["Laisser infuser les plantes au soleil dans une bouteille en verre,","Filtrer, sucrer (ou « mieler ») selon le goût,","Mettre en bouteille et conserver au frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FLimonade_solaire_%C3%A0_base_de_plantes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Sirop de menthe","name":"Sirop de menthe","ingredients":["2 bols de fraîchement coupée","1 litre d'eau","500 g de"],"steps":["Nettoyer les feuilles de menthe et les mettre dans un récipient","Porter l'eau à ébullition puis la verser sur la menthe","Mettre un couvercle et laisser reposer 12 heures","Enlever les feuilles de menthe et les résidus","Ajouter petit à petit le sucre tout en mélangeant avec une fourchette (il ne doit plus rester un seul morceau)","Faire chauffer à feu doux pendant une heure","Laisser refroidir","Filtrer et mettre en bouteilles."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FSirop_de_menthe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Bouteille_de_sirop_de_jus_de_bissap_naturelle_%C3%A0_la_menthe.jpg/960px-Bouteille_de_sirop_de_jus_de_bissap_naturelle_%C3%A0_la_menthe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bilou'grafy","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Limonade au citron","name":"Limonade au citron","ingredients":["3 litres d'eau","250 grammes de","2 cuillerée à soupe de","Une jatte avec couvercle"],"steps":["Couper le citron en rondelles fines et le placer dans une jatte","Ajouter le sucre, le vinaigre et l'eau","Poser le couvercle en laissant passer un peu d'air","Placer au soleil pendant une semaine","Filtrer, mettre en bouteilles et boucher hermétiquement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FLimonade_au_citron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Limonade recette américaine","name":"Limonade recette américaine","ingredients":["20 cl de jus de s","70 cl d'eau","20 grammes de"],"steps":["Dissoudre le sucre dans l'eau","Mélanger le jus de citron a l'eau sucrée","Servir avec des glaçons"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FLimonade_recette_am%C3%A9ricaine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Kéfir de fruits","name":"Kéfir de fruits","steps":["Mettre les ingrédients dans la bouteille ou le bocal sans remplir complètement, en fermant non hermétiquement (on peut utiliser un joint en papier filtre sans serrer le couvercle, pour laisser s'échapper le gaz initial).","Laisser fermenter 1 ou 2 jours entre 15 °C et 20 °C (lorsque la figue se gonfle d'eau et flotte, on considère que c'est prêt).","Ouvrir et filtrer et récupérer les grains en supprimant sommairement les déchets (un lavage complet est inutile voire dangereux pour les grains de kéfir).","Remplir la bouteille à fermeture mécanique (ou la bouteille de soda en plastique) avec le liquide issu de la fermentation.","Laisser éventuellement fermenter en bouteille encore plusieurs jours ou bien stocker au réfrigérateur (le froid du réfrigérateur permet de ralentir, voire de stopper la fermentation).","La boisson se conserve en principe plusieurs mois, mais le goût change, bien sûr. Pasteuriser le kéfir permet de le stabiliser mais a pour effet de tuer toute la flore probiotique."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FK%C3%A9fir_de_fruits","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Mauresque","name":"Mauresque","ingredients":["15cl d'eau.","1cl de sirop d'orgeat.","3cl de spiritueux anisé (Anis Gras, Pastis, Ricard ou autre marque, certains ne le consomment uniquement qu'avec du Casanis)."],"steps":["Préparation directement dans le verre : verser le spiritueux, puis le sirop puis rajouter de l'eau glacée et des glaçons.","Servir dans un verre de type \"tumbler\".","Catégorie:Cocktails"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FMauresque","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Roseraie_du_Parc_Mauresque_%28Arcachon%29_02.jpg/960px-Roseraie_du_Parc_Mauresque_%28Arcachon%29_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilrooij","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Summit","name":"Summit","ingredients":["4 cl de cognac","6 cl de limonade artisanale"],"steps":["Frapper dans un shaker","Verser dans un verre a cocktail"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FSummit","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Gokyo_Ri_summit%2C_Gokyo_Lake%2C_Nepal%2C_Himalayas.jpg/960px-Gokyo_Ri_summit%2C_Gokyo_Lake%2C_Nepal%2C_Himalayas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vyacheslav Argenberg","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Boissons/Limonade au citron vert","name":"Limonade au citron vert","ingredients":["80 cl d'eau","2 cuillères a soupe de pressé","2 cuillères a soupe d' pressé","2 cuillères a soupe de","80 g de"],"steps":["Secouer bien","Le faire chauffer a l'été dehors jusqu'à temps que la bouteille soit chaude ou le mettre devant une source de chaleur"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FLimonade_au_citron_vert","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Sirop de rose","name":"Sirop de rose","ingredients":["Un bol de pétales de (de préférence très odorantes et non traitées)","600 g de","1 litre d'eau"],"steps":["Mélanger l'eau et le sucre, puis porter le mélange à ébullition pendant 20 min","Ajouter les pétales de rose et laisser reposer toute la nuit","Filtrer le mélange puis le porter de nouveau à ébullition","Mettre en bouteille et conserver au frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FSirop_de_rose","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Sirop_de_rose_-_mus%C3%A9e_HCL_-_chevrette_-_pharmacie_%C3%A0_l%27H%C3%B4tel-Dieu.jpg/960px-Sirop_de_rose_-_mus%C3%A9e_HCL_-_chevrette_-_pharmacie_%C3%A0_l%27H%C3%B4tel-Dieu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aurélie Troccon et Manon Mauquin","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boissons/Sirop de citron","name":"Sirop de citron","ingredients":["1,0 kg de s non-traités","1,5 kg de","1,5 litre d'eau"],"steps":["Mélanger l'eau et le sucre, puis porter le mélange à ébullition","Prélever les zestes de tous les citrons","Les placer dans la casserole et laisser mijoter 5 minutes","Presser les citrons, puis verser le jus dans un récipient","Ajouter le sirop par dessus","Laisser macérer une journée, filtrer et mettre en bouteille"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FSirop_de_citron","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Citronelli_-_sirop_extra_fin_au_citron_de_Menton%2C_E_Millet%2C_Bordeaux_-_affiche_-_Og%C3%A9_-_btv1b9011387v.jpg/960px-Citronelli_-_sirop_extra_fin_au_citron_de_Menton%2C_E_Millet%2C_Bordeaux_-_affiche_-_Og%C3%A9_-_btv1b9011387v.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ogé, Eugène (1861-1936). Illustrateur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Boissons/Tequila Bang Bang","name":"Tequila Bang Bang","ingredients":["6 cl tequila","eau gazeuse","1 quartier de citron","sel"],"steps":["Verser la tequila dans un petit verre","Remplir le verre d'eau gazeuse","Mettre le sel sur une de ses mains entre le pouce et l'index écartés"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FTequila_Bang_Bang","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boissons/Limonade au sureau","name":"Limonade au sureau","ingredients":["4-5 corymbes moyennes de fleurs de sureau,","2 litres d'eau,","225 grammes de sucre,","2 citrons."],"steps":["Récolter les fleurs en juin ;","Les nettoyer sans les laver ;","Mettre dans un bocal avec les citrons émincés et le sucre puis l'eau ;","Recouvrir avec du tissu et placer au soleil ;","Remuer souvent le liquide ;","Au bout de 5 ou 6 jours des bulles devraient apparaître ;","Filtrer la boisson, la mettre en bouteilles et fermer hermétiquement ;","Mettre au frais deux semaines avant de consommer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FLimonade_au_sureau","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bouillon de légumes","name":"Bouillon de légumes","ingredients":["50 g de","2 s hachés","6 s hachées","4 branches de céleri hachées","2 gousses d’ail écrasées","500 g de s hachées","2 cuillères à soupe de","10 grains de poivre, 1 cuillère à thé de thym, 2 feuilles de laurier","3L d’eau"],"steps":["Faire revenir les légumes (sauf les tomates) dans la margarine. Ajouter les tomates, les assaisonnements et l'eau. Laisser mijoter jusqu'à ce qu'il y ai réduction de moitié du liquide.","Filtrer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBouillon_de_l%C3%A9gumes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Bouillon_de_viande_avec_L%C3%A9gume.jpg/960px-Bouillon_de_viande_avec_L%C3%A9gume.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LETCHY06","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boles de picolat","name":"Boles de picolat","ingredients":["500 g de tomates,","400 g de chair à saucisse,","400 g de viande de bœuf,","250 g de champignons de Paris,","200 g de ventrèche (poitrine de porc salée),","175 g d'olives vertes,","2 œufs,","30 g de farine,","15 cl d'huile,","2 oignons, 4 gousses d'ail,","Pain sec,","Lait,","Sel, poivre, persil."],"steps":["Mettre dans une jatte la chair à saucisse, la viande de bœuf hachée, 2 gousses d'ail et le persil hachés, le pain sec trempé dans du lait , saler légèrement, poivrer,","Mélanger, incorporer l'un après l'autre les œufs entiers, malaxer pour obtenir un appareil homogène,","Fariner vos mains et le plan de travail, prélever une cuillère à soupe de viande, former une boulette, la rouler dans la farine et recommencer,","Chauffer l'huile, plonger les boulettes, les retirer dès qu'elles sont dorées, les tenir au chaud,","Préparer la sauce, couper la ventrèche en dès et la blanchir cinq minutes,","Faire revenir à l'huile, l'ail et les oignons épluchés et hachés, ajouter la ventrèche égouttée, les tomates pelées, épépinées et coupées en morceaux, poivrer, saler,","Dorer à l'huile les champignons de Paris, ajouter à la sauce et laisser mijoter le tout ensemble jusqu'à ce que la sauce ait atteint la bonne consistance, adjoindre les olives,","Verser la sauce dans une cocotte, plonger les boles de picolat, cuire vingt minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoles_de_picolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boulettes aux noix de cajou","name":"Boulettes aux noix de cajou","ingredients":["50 g de de cajou moulues","25 de chapelure de","1 branche de céleri","2 cuillères à soupe de tamari","1 tasse d'eau","thym,"],"steps":["Hachez finement l’oignon, ainsi que la branche de céleri. Râpez la carotte. Mélangez tous les ingrédients et façonnez des boulettes. Déposez chaque boulette sur une plaque à cuisson préalablement huilée.","Faites cuire à 180°C pendant 20 min en les retournant à la mi-cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_aux_noix_de_cajou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bortsch","name":"Bortsch","ingredients":["400 g de viande de bœuf,","1 os à moelle,","2 carottes,","2 navets,","2 pommes de terre,","1 cœur de chou blanc,","1 oignon piqué de 2 clous de girofle,","2 échalotes,","1 gousse d'ail,","1 betterave rouge précuite,","50 cl de crème fraîche,","vinaigre, sel, poivre,","eau."],"steps":["Couvrir la viande, l'os et les légumes coupés finement (sauf la betterave rouge) d'eau.","Porter à ébullition, écumer, saler et poivrer.","Fermer la , faire monter en pression sur feu vif ; dès que la soupape chuchote, réduisez le feu et laissez cuire 30 min sur feu doux.","Hacher la betterave rouge.","Ajouter-la à la soupe quelques minutes avant de servir.","Mettez une cuillère de crème fraîche dans chaque assiette et un peu de vinaigre.","Verser le bortsch dessus et servir la viande à part."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBortsch","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dc/Traditional_meals_in_Lituanie_Vie%C5%A1butis_l%27auberge_Pakruojis_Traktierius_%28bortsch_russe_%29_01.jpg/960px-Traditional_meals_in_Lituanie_Vie%C5%A1butis_l%27auberge_Pakruojis_Traktierius_%28bortsch_russe_%29_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Bouballe","name":"Bouballe","ingredients":["1 cuillère à soupe de matzemehl (farine de matza),","2 œufs,","1 cuillère à soupe de fécule (peut être remplacé par du matzemehl)."],"steps":["Monter les blancs en neige.","Ajouter les jaunes d'œufs.","Ajouter le matzemehl et la fécule.","Mélanger le tout.","Faire cuire comme une omelette et retourner."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBouballe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bouches de dames","name":"Bouches de dames","ingredients":["Quatre œufs,","125&nbsp;g de sucre fin,","125&nbsp;g d'amandes moulues,","20&nbsp;g de farine,","un zeste d'une orange rapée,","une pincée de sel,","du sucre glace."],"steps":["Séparer le blanc du jaune des œufs et mettre le jaune dans un mixer.","Ajouter le sucre fin et malaxer pendant environ 5&nbsp;min.","Ajouter le zeste d'orange râpé et mélanger.","Ajouter les amandes moulues et la farine et mélanger.","Préchauffer four à 200&nbsp;°C (thermostat 7)","Faire monter les blancs en neige avec une pincée de sel.","Ajouter délicatement les blancs à la pâte et bien mélanger.","Verser la préparation dans un moule rond d'environ 25&nbsp;cm de diamètre.","Glisser au four environ 30 à 40&nbsp;min.","Laisser refroidir et saupoudrer de sucre glace.","Découper en petits carrés et servir comme des petits gâteaux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBouches_de_dames","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/99/360%C2%B0_Panorama_of_%C3%89tang_de_Berre_%28Vitrolles%2C_Bouches-du-Rh%C3%B4ne%2C_France%29.jpg/960px-360%C2%B0_Panorama_of_%C3%89tang_de_Berre_%28Vitrolles%2C_Bouches-du-Rh%C3%B4ne%2C_France%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Myst","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Bougna","name":"Bougna","ingredients":["1 gros poulet 1,3 ou 1,5 kg,","1 kg d'ignames,","6 ou 7 patates douces ou curry,","2 gros taro,","2 ou 3 bananes poingo,","2 grosses tomates,","1 litre de lait de coco,","1 oignon vert,","du sel et du poivre.","1 tranche de citrouille,","1 oignon,","du manioc."],"steps":["Préparer les ingrédients comme pour le bougna traditionnel.","Mettre une cuillère à soupe d'huile dans la cocote et y incorporer les morceaux de viande ou de poisson.","Disposer les ingrédients comme pour le bougna traditionnel.","Verser le lait de coco (réserver un verre de lait de coco).","Refermer la cocotte et laisser 30 min.","Ouvrir la cocotte et verser verre de lait de coco.","Refermer pendant 30 min.","Ré-ouvrir la cocotte et s'assurer que les tubercules soient bien cuits. À l'aide d'un fin, piquer à l’intérieur. S'il rentre sans résistance, le bougna est cuit."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBougna","country":"Canada","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Bougna%2C_New-Caledonia.jpg/960px-Bougna%2C_New-Caledonia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Axelyeti","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boule de riz","name":"Boule de riz","steps":["Les boules de à base de de riz gluant sont très simples conceptuellement : Il est important de prendre de la farine de riz gluant (remarquez l'absence de e à gluant).","Pour la pâte : mélangez de la farine avec de l'eau chaude attention aux brulures (on peut aussi ajouter du sucre) pour obtenir une pâte maléable et non collante aux mains.","Ca y est vous avez votre pâte.","Pour ajouter une garniture au milieu, si elle est solide, il suffit de l'entourer de pâte.","Si elle est liquide ça devient plus compliqué : il faut donner une forme de petit bol à bords épais, mettre la garniture (en petite quantité pour pouvoir refermer), et refermer délicatement via des mouvements circulaire sur la partie supérieur de « bol ».","Faire cuire pendant quelques minutes dans une casserole d'eau bouillante : la durée de cuisson dépend de la taille et de la garniture des boules.","D'autre part, le nutella est loin d'être un ingrédient courant pour les boules de riz, étant donnée leur origine asiatique.","= Liens externes = Boule de riz Boule de riz Boule de riz"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoule_de_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Boule_de_riz.jpg/960px-Boule_de_riz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kondotikodro","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Boulet à la liégeoise","name":"Boulet à la liégeoise","ingredients":["1 kg de hachis et","2 s","3 gros s","une bonne poignée de","quatre tranches de, un peu rassis","l’équivalent d’une tasse de froid","50 g de"],"steps":["Enlevez la croûte du pain.","Disposez le pain sans croûte dans une assiette profonde.","Versez le lait froid dessus.","Veillez à ce que le pain trempe bien dans le lait.","Hachez les oignons.","Dans une, versez le beurre (sauf un morceau qui servira à beurrer le plat de cuisson) et faites fondre les oignons à feu doux, jusqu'à ce qu’ils soient transparents et légèrement dorés.",":Temps de cuisson 5 minutes environ.","Mettre le hachis dans un plat destiné à mélanger les ingrédients.","Versez sur le hachis les oignons cuits, refroidis de 2 ou 3 minutes.","Mélangez grossièrement à la fourchette.","Incorporez deux jaunes d’œuf. Gardez les blancs pour un autre usage.","Incorporez aussi le pain, après en avoir exprimé le lait.","Pour cela, faites-en une boule et serrez-la entre vos doigts. Le lait rejeté peut être jeté.","Après avoir lavé le persil, hachez-le grossièrement, queues comprises (avec des ciseaux dans un verre ou au couteau sur une planche).","Incorporez-le au mélange.","À la, mélangez soigneusement le tout.","Avec le reste du beurre, graissez légèrement un plat allant au four","En puisant dans votre mélange avec une cuillère, mettez en forme vos boulets.",":Ils ne doivent être ni trop gros, ni trop petits.",":Pour les volumes indiqués d’ingrédients, 9 à 10 boulets sont un nombre correct.","Placez les boulets dans le plat. Placez le plat avec les boulets dans un four préchauffé.",":Temps de cuisson à four chaud : quarante minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulet_%C3%A0_la_li%C3%A9geoise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Boulets_%C3%A0_la_li%C3%A9geoise_1.jpg/960px-Boulets_%C3%A0_la_li%C3%A9geoise_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Boulettes d'agneau","name":"Boulettes d'agneau","ingredients":["600 g de viande maigre d' haché","2 gousses d' hachées, 2 s hachées","2 s battus","1 cuillère à café d'écorce de râpé, sel, du moulin","de la","1 sauteuse"],"steps":["Mettez l'échalote hachée et l'ail haché dans un peu d'huile de cuisson chaude et laissez les cuire quelques minutes.","Incorporez l'échalote et l'ail revenu dans la viande d'agneau hachée, ajoutez-y l'écorce de citron râpée. Mélangez bien le tout avant d'y ajouter les œufs battus et mélangez la préparation jusqu'à ce qu'elle soit homogène.","À l'aide d'une cuillère, formez des boulettes à rouler dans la farine.","Dans une sauteuse, faites revenir les boulettes dans de l'huile de cuisson bien chaude, pendant environ 7 à 8 minutes à feu moyen."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_d'agneau","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boulettes de bœuf aux céréales","name":"Boulettes de bœuf aux céréales","ingredients":["300 g de bœuf haché cru,","100 g de boulgour, de riz cuit à l'eau, ou de crozets,","4 cuillers à soupe de persil haché, sel de cuisine et poivre du moulin,","2 cuillers à soupe d'huile de cuisson."],"steps":["Mélangez la viande de bœuf haché avec le boulgour.","Ajoutez le persil haché, salez et poivrez.","Formez 12 boulettes et faites les cuire, sur feu moyen, dans une anti-adhésive avec l'huile pendant 7 à 8 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_de_b%C5%93uf_aux_c%C3%A9r%C3%A9ales","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bortsch à la crème","name":"Bortsch à la crème","ingredients":["2,5 l d’eau,","300 g de céleri branche,","2 poireaux,","300 g de chou rouge,","200 g de champignons de couche,","1 kg de macreuse de bœuf,","500 g de betterave cuite,","15 cl de crème fraîche,","1/2 citron,","persil, sel, poivre."],"steps":["Parer et émincer le céleri, laver et émincer les poireaux, le chou et les champignons, couper la viande en cubes.","Verser l'eau dans une . Mettre la viande et les légumes préparés, saler et poivrer. Porter à ébullition, écumer et baisser le feu.","Couvrir et cuire 2 h .","Peler la betterave et la couper en petits dés. La mettre dans la marmite 30 min avant la fin de la cuisson.","Fouetter ensemble la crème et le jus de citron.","Verser le bortsch dans une , ajoutez 20 g de persil haché et remuer.","Présenter la crème aigre bien froide en même temps."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBortsch_%C3%A0_la_cr%C3%A8me","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Borsch_ukrainskyj.jpg/960px-Borsch_ukrainskyj.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kagor","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boudin noir","name":"Boudin noir","ingredients":["500 g de cretons de panne,","1200 g de gorge de porc,","1 kg d'oignons coupés fin,","1 litre de sang de porc,","sel, poivre, thym, muscade râpée,","boyaux."],"steps":["Cuire la viande recouverte d'eau (non salée), environ 2 h à partir du moment où l'eau bout.","Cuire les oignons hachés avec un peu d'eau, pendant 1 h.","Quand la viande est cuite, la couper en petits morceaux (ne pas laisser de petits morceaux d'os).","Ajouter les oignons et leur eau de cuisson à 2 litres environ d'eau de cuisson de la viande, passée au .","Saler, poivrer et ajouter du thym (Par kilo de viande et de sang, il faut compter 10 g de sel et 3 g de poivre).","Ajouter le sang et mélanger.","Prendre un et enfiler un boyau dessus.","Passer la préparation dans l'entonnoir, faire un nœud au bout de boyau, et séparer vos boudins avec un lien.","Mettre les boudins dans de l'eau frémissante (qui ne doit pas bouillir), et cuire 25 min, dès que l'eau refrémit.","Sortir les boudins, les faire sécher sur un linge 12 heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoudin_noir","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Boudin_noir_%C3%A0_l%27oignon.jpg/960px-Boudin_noir_%C3%A0_l%27oignon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rjw1","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Bougnette","name":"Bougnette","ingredients":["8 œufs","zeste de 3 citrons","1 cube de levain (en boulangerie)","sel","180 ml d'eau de fleur d'oranger","2 L d'huile de friture","1 kg de sucre fin pour saupoudrage"],"steps":["Mélanger le tout (farine, sel, œufs, beurre ramolli, levain, eau de fleur d'oranger, zestes de citron).","Si la pâte est un peu sèche, rajouter du beurre, si elle colle trop, ajouter de la farine.","Bien travailler la pâte, puis laisser reposer deux à trois heures dans un endroit tiède, posée dans un linge et à l’abri des courants d’air.","La pâte doit doubler de volume.","Étaler ensuite très finement des morceaux de pâte que l'on coupera en morceaux de la taille d'une main.","Faire cuire l'une après l'autre les bougnettes en les plongeant une par une dans l'huile très chaude.","La bougnette se boursoufle.","Quand elle est dorée du premier côté, la retourner avec une fourchette pour faire cuire l'autre face.","Dès qu'elle est dorée des deux côtés, la déposer sur un plat et la sucrer généreusement sans attendre.","Laisser refroidir et servir à température ambiante.","Catégorie:Fritures Catégorie:Cuisine catalane Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBougnette","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boudin créole","name":"Boudin créole","ingredients":["Graisse et viande de porc,","Sang de porc,","Intestin de porc,","Pain rassis,","Épices sel, piment, oignons pays (appelé ainsi en Martinique car il diffère de l'oignon commun dit \"oignon France\"), ...,","Fibres de tronc de bananier (utilisées comme ficelle naturelle)."],"steps":["Faire tremper le pain rassis dans de l'eau jusqu'à ce qu'il en soit totalement imprégné.","Pendant ce temps, passer la graisse et la viande de porc au à gros trous.","Mélanger avec les épices.","Égoutter puis essorer, à l'aide d'une moustiquaire ou d'un tissu, le pain trempé, et l'ajouter à la préparation.","Mouiller du sang de porc afin d'humidifier le mélange, sans qu'il devienne liquide.","Ensuite, il s'agit de remplir les intestins : à l'aide d'un , verser la farce dans le boyau, et aider son écoulement jusqu'au bout du boyau. Nouer cette extrémité avec quelques brins de fibre de tronc de bananier, puis, toujours en nouant ces fibres, séparer l'intestin en petits boudins de 6 à 10 centimètres de long.","La cuisson se fait dans de l'eau bouillante salée. Pour connaître l'état d'avancement de la cuisson, on pourra piquer périodiquement le boudin jusqu'à ce que cette opération ne provoque plus d'écoulement de sang.","On pourra ensuite déguster les petits boudins en entrée, accompagnés d'une salade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoudin_cr%C3%A9ole","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Boudin_cr%C3%A9ole.jpg/960px-Boudin_cr%C3%A9ole.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"don_padre","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Boissons/Tonic de cynorhodon","name":"Tonic de cynorhodon","steps":["Équeuter les cynorhodons si besoin,","En remplir à moitié la grande bouteille en verre,","Remplir d'eau, ne pas fermer la bouteille,","Laisser macérer 3 jours en remuant tous les jours,","Filtrer et remplir les bouteilles à fermeture hermétique,","Sucrer ou non selon les goûts,","Bien fermer et laisser dans un endroit frais (pas le frigo !) une semaine,","Consommer...en se méfiant à l'ouverture..."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoissons%2FTonic_de_cynorhodon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bonbons pralinés au chocolat","name":"Bonbons pralinés au chocolat","ingredients":["1/2 tablette de chocolat noir ou au lait ou blanc;","20 g. de beurre;","1/2 tablette de chocolat ;","2 paquets de crêpes dentelles (4 crêpes dentelles);","fruits secs (noisettes par exemple)."],"steps":["Faire fondre 1/2 tablette de chocolat avec 20 g. de beurre (1mn3O au micro-ondes).","Mélanger et ajouter 1/2 tablette de chocolat.","Passer au micro-ondes une minute maximum et mélanger.","Ajouter les crêpes émiettées. Bien mélanger le tout.","Mettre une noisette dans moule.","Mettre ce mélange.","Placer ce mélange au réfrigérateur 24 heures.","Démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBonbons_pralin%C3%A9s_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Brownies","name":"Brownies","ingredients":["120 g de chocolat noir,","125 g de beurre mou,","2 œufs,","60 g de farine,","125 g de sucre en poudre,","50 g de noix de pécan hachées."],"steps":["Faire fondre le chocolat au bain-marie ;","Fouetter les œufs avec le sucre ;","Faire fondre le beurre et le mélanger avec le chocolat fondu ;","Incorporer au mélange œufs-sucre ;","Ajouter la farine et les noix de pécan. Mélanger ;","Verser la préparation dans un moule recouvert de papier sulfurisé ;","Cuire au four dix à quinze minutes à 170°C. À mi-cuisson, couper le brownie en carrés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBrownies","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Monster_LIKES_Brownies.jpg/960px-Monster_LIKES_Brownies.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The_Doodler","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Boulettes de lentilles","name":"Boulettes de lentilles","ingredients":["100 g de lentilles rouges (ou corail)","200 ml de bouillon de légumes","1 oignon émincé","1 gousse d’ail hachée","persil, sel, poivre, chapelure, huile de friture."],"steps":["Porter le bouillon de légumes à ébullition, y jeter les lentilles (après les avoir soigneusement rincées et triées) puis laisser mijoter entre 15 et 20 min, jusqu’à ce que les lentilles soient cuites, en remuant régulièrement.","Laisser ensuite refroidir la préparation, puis lui ajouter l’oignon, le persil et l’ail hachés, ainsi que les épices. Ajouter de la chapelure si la préparation est trop humide, former des boulettes, et les faire dorer dans l’huile de friture.","Servir ces boulettes avec un gratin de millet, ou avec une autre céréale (boulgour, blé, etc.) nappée de sauce tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_de_lentilles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boulettes de millet","name":"Boulettes de millet","ingredients":["100 g de","250 ml d’eau","50 g de s râpées","50 g de s râpées","1 émincé","haché, sel, poivre, chapelure, de friture."],"steps":["Porter l’eau à ébullition, y jeter le millet puis laisser mijoter pendant 15 min environ, en remuant régulièrement.","Laisser ensuite refroidir la préparation, puis lui ajouter les légumes râpés et hachés, ainsi que les épices. Si la préparation est trop mouillée, ajouter suffisamment de chapelure pour pouvoir modeler de petites boulettes. Plongez-les ensuite dans l’huile de friture pour qu’elles soient bien dorées.","Vous pouvez servir ces boulettes avec une verte garnie de noix, ou avec une blanche aux champignons."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_de_millet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boulettes de noix en ragoût","name":"Boulettes de noix en ragoût","ingredients":["1 haché","1 émincé","4 s de terre en dés","100 g de noix grossièrement écrasées","6 cuillères à soupe de","1 cuillère à soupe d’huile de","0,2 tasse de de non sucré","1 cuillère à thé de","sel,","3 cuillères à thé de fécule de maïs diluée dans un peu d’eau","1 cuillère à soupe d’huile d’olive."],"steps":["Faire rissoler le paprika dans l’huile d’olive et y faire blondir ensuite l’oignon haché. Ajouter le poivron émincé, les pommes de terre en dés et recouvrir d’eau (ou de bouillon végétal). Assaisonner, porter à ébullition puis baisser le feu et laisser mijoter 30 min.","Au moment de servir, ajouter dans la cocotte la fécule diluée dans l’eau, pour lier la sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_de_noix_en_rago%C3%BBt","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bugnes","name":"Bugnes","ingredients":["250&nbsp;g de farine,","50&nbsp;g de sucre,","50&nbsp;g de beurre,","1 pincée de sel,","1 paquet de levure de boulanger,","2 œufs,","100&nbsp;ml de lait,","le jus d'un demi-citron,","1 cuillère à soupe de rhum,","huile à friture,","sucre glace."],"steps":["Mélangez farine, sucre, levure et sel.","Ajoutez les liquides (lait, jus de citron, rhum), les œufs et le beurre fondu.","Pétrissez jusqu'à l'obtention d'une pâte.","Étendez-la sur votre plan de travail en couche fine (3-4&nbsp;mm).","Laissez reposer ½&nbsp;h à température ambiante.","Pendant que l'huile chauffe, découpez la pâte en losanges allongés, fendez-les à leur centre pour en faire des nœuds (pour ceci, prenez un coin et faites-le passer par le trou du milieu).","Jetez-les dans l'huile bouillante pour les faire frire.","Retirez-les lorsqu'elles auront gonflé et seront légèrement dorées.","Servez-les tièdes ou fraîches, saupoudrées de sucre glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBugnes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Chemin_Bugnes_St_Jean_Veyle_1.jpg/960px-Chemin_Bugnes_St_Jean_Veyle_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Brisolée","name":"Brisolée","ingredients":["250 – 300 g de s,","fromage à volonté: fromage d'alpage, à pâte dure ou mi-dure, de ou de,","viande séchée,,","flan (gâteau au pommes)."],"steps":["Entailler les châtaignes (sinon, elles explosent à la cuisson) et les faire rôtir au feu de bois une trentaine de minutes.","Servir immédiatement avec les accompagnements et un vin blanc sec (Fendant, Johanisberg)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBrisol%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bousale","name":"Bousale","ingredients":["du fromage à raclette (à volonté)","3 saucisses blanches par personne","2 pommes de terre par personne","du pain dur","de la bière (à volonté)"],"steps":["Faire chauffer la poêle et y faire fondre un morceau de fromage (qu'on utilise à la place de beurre).","Couper les saucisses blanches en rondelles et les faire revenir dans la poêle ; l'objectif étant de graisser la poêle pendant cette phase.","Couper les pommes de terre en rondelles et les faire cuire dans la poêle très chaude, ne pas hésiter à les faire noircir.","Ajouter des petits morceaux de pain, et faire cuire jusqu'à ce qu'ils dorent.","Une fois les croûtons dorés, ajouter un peu de bière.","Faire évaporer la bière jusqu'à ce que les croûtons soient à nouveau croustillants.","Enfin, ajouter tout le reste du fromage et bien gratter le fond de la poêle avant de servir.","Se régaler !"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBousale","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bretzel","name":"Bretzel","ingredients":["300 g de","15 g de de boulanger","8 g de sel fin","2 dl d'eau tiède","2,5 l d'eau bouillante","15 g de","1 jaune d'","Gros sel"],"steps":["Mettre la farine, la levure de boulanger et le sel fin dans un récipient.","Ajouter l'eau tiède et mélanger avec une cuillère en bois jusqu'à obtenir une pâte homogène.","Pétrir cette pâte à la main 5 min, couvrir d'un linge humide et laisser reposer 2 h dans un endroit bien chaud (par exemple un four préchauffé à 65°C puis éteint).","Faire 6 boules de pâte et les rouler à la main pour former des boudins d'environ 50 cm de longueur, plus épais au milieu (jusqu'à 3 cm de diamètre) qu'aux extrémités.","Nouer les boudins pour leur donner la forme caractéristique des bretzels.","Faire bouillir l'eau additionnée de bicarbonate de soude. Hors du feu, y plonger rapidement les bretzels deux par deux, jusqu'à ce qu'ils remontent à la surface.","Préchauffer le four à 240°C. Placer les bretzels sur une plaque recouverte de papier sulfurisée, les badigeonner de jaune d'œuf et les parsemer de gros sel.","Cuire 10 à 12 min, l'extérieur doit être doré et croustillant et l'intérieur moelleux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBretzel","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Wikifood_in_France_-_Bretzel_-_009.jpg/960px-Wikifood_in_France_-_Bretzel_-_009.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thesupermat","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Brioche","name":"Brioche","steps":["Mélanger farine, sucre et sel dans un récipient.","Fouetter un œuf à la fois et le verser sur le mélange.","Soulever la pâte.","Faire fondre le beurre puis le verser.","Soulever la pâte à la cuiller.","Mélanger levure et eau.","soulever le tout à la cuiller.","Mettre le saladier dans le bas du frigo, couvrir le saladier une nuit ou 5 à 6 heures minimum.","Le lendemain matin, sortir la pâte, l'étaler, la plier, l’étaler à nouveau et ce quatre fois de suite.","Faire deux à huit boudins.","Beurrer les moules à cake (ou le gros moule à savarin).","Mettre sept ou huit boudins dans chaque moule.","Laisser lever 4 heure à température élevée et sans courant d'air.","Mettre dans un four froid, thermostat 6, grill n° 1, pendant 20 minutes.","Sortir la brioche puis la démouler.","Remplir un bol aux trois-quarts avec sucre glace.","Mélanger avec très peu d'eau afin que le sucre glace soit un liquide épais.","Le verser sur les brioches."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBrioche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Brioche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Briouats de boeuf à la coriandre","name":"Briouats de boeuf à la coriandre","ingredients":["10 feuilles de brick ;","500 g de bœuf haché ;","2 oignons ;","2 gousses d’ail ;","6 œufs ;","1 bouquet de coriandre ;","1 cuillère à café de cumin ;","1 filet d’huile d’olive ;","huile de friture ;","sel ;","poivre."],"steps":["Pelez-les gousses d’ail et les oignons. Hachez-les.","Passez le bouquet de coriandre sous le robinet d’eau froide. Essorez-le dans du papier absorbant, et ciselez-le.","Dans une , faites chauffer un filet d’huile et faites-y revenir l’ail et les oignons.","À coloration, ajoutez la coriandre, puis les œufs, un par un, sans cesser de mélanger.","Ajoutez alors la viande et le cumin. Salez, poivrez, et prolongez la cuisson 10 minutes en mélangeant bien.","Découpez les feuilles de brick en deux. Déposer une cuillerée de farce sur chacune des moitiés et roulez les feuilles de façon à obtenir une sorte de gros cigare.","Faites chauffer de l’huile de friture dans une poêle et faites frire les briouats jusqu’à ce qu’ils soient bien dorés.","Égouttez-les sur du papier absorbant avant de les déguster."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBriouats_de_boeuf_%C3%A0_la_coriandre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Brouet de cailles","name":"Brouet de cailles","ingredients":["une grosse","200 g de, coupé en dés","4 s","300 ml de","3 g de fraîchement râpé","½ botte de, émincé","une pincée de","sel au goût"],"steps":["prendre une assez grande pour y placer la volaille ; l'y placer et la recouvrir d'eau","la cuisson devrait prendre à peu près une heure, selon le poids de l'oiseau","ajouter le lard et le safran","poursuivre la cuisson à feu doux pour 20 minutes afin de cuire le lard","mettre à part la volaille","dans un bol, battre les jaunes d'œuf ; y ajouter le reste des ingrédients et au bouillon","laisser cuire un dernier 10 minutes ; ajuster l'assaisonnement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBrouet_de_cailles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bubble and squeak","name":"Bubble and squeak","ingredients":["1 de taille moyen","1 cuillère à table d'","Des s, et x cuits; facultativement des s, des et des, également cuits"],"steps":["Couper l'oignon et le faire cuire dans une poêle.","Couper les autres légumes (cuits la veille) et les ajouter dans la poêle","Faire cuire jusqu'à ce que les deux côtés soient bruns dorés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBubble_and_squeak","country":"United Kingdom","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bourriol","name":"Bourriol","ingredients":["150 grammes de","1 cuiller à café de levure de boulanger","1 demi cuiller à café de sel","250 grammes de lait cru écrémé","Saindoux (ou huile)"],"steps":["Réalisez une pâte à galettes consistante avec l'ensemble des ingrédients dans une jatte. Fouettez énergiquement.","Laissez reposer 4 heures.","Faites cuire la pâte dans une poèle forte de 12 cm, graissée et chauffée, avec une épaisseur comme des blinis.","Retournez à la spatule: la mie doit être alvéolée et cuite,"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBourriol","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Boulettes de riz gluant aux haricots rouges","name":"Boulettes de riz gluant aux haricots rouges","ingredients":["200 g de","140 mL d'eau chaude","180 g de"],"steps":["Préparation : 20-30 minutes","Cuisson : 10 minutes","Pour une vingtaine de boulettes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBoulettes_de_riz_gluant_aux_haricots_rouges","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cabillaud au Nước mắm","name":"Cabillaud au Nước mắm","ingredients":["600 g de filets de cabillaud (ou de colin),","5 cuillerées à soupe de nuoc mam,","1/4 de cuillerée à café de poivre moulu,","Persil ou coriandre."],"steps":["Faire cuire le poisson au bouillon pendant environ 25 minutes.","Puis l'écraser dans un jusqu'à obtenir une sorte de pâte.","Verser 1 cuillerée à soupe d'huile d'arachide dans la poêle et faire chauffer.","Mettre le poisson dans la poêle et cuire à feu moyen en remuant.","Après 5 minutes, ajouter le Nước mắm et le poivre, continuer la cuisson 10 min.","Au service, ajouter persil ou coriandre haché.","Consommer ce plat avec du riz nature ou du pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCabillaud_au_N%C6%B0%E1%BB%9Bc_m%E1%BA%AFm","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cabillaud en croûte de parmesan","name":"Cabillaud en croûte de parmesan","ingredients":["4 pavés de cabillaud,","2 s,","200 g de parmesan râpé,","100 g de beurre,","100 g de chapelure,","farine blanche, sel, poivre."],"steps":["Préchauffez le four position gril.","Farinez les pavés de cabillaud.","Fouettez les œufs dans une assiette creuse. Mélangez 60 g de parmesan et la chapelure dans une autre assiette creuse.","Passez les pavés de cabillaud d’abord dans l’œuf battu puis dans la chapelure au parmesan.","Faites fondre 50 g de beurre dans une sauteuse. Faites-y dorer les pavés de cabillaud 5 min de chaque côté. Puis posez-les sur la plaque du four recouverte de papier aluminium.","Mélangez le beurre restant avec le parmesan restant et étalez ce mélange sur les pavés de cabillaud, salez et poivrez.","Enfournez et faites gratiner 5 min environ.","Servez dès la sortie du four avec une jardinière de légumes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCabillaud_en_cro%C3%BBte_de_parmesan","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bûche aux marrons","name":"Bûche aux marrons","ingredients":["crème de marrons : une boîte de 500 g,","biscuits à la cuillère ou à champagne : une vingtaine pour un moule à cake,","rhum ou liqueur de génépi : un verre à liqueur de génépi pour un verre d'eau,","chocolat noir : 200 g,","crème fraîche : 50 ml."],"steps":["Tapisser un moule de forme rectangulaire d’une feuille de papier aluminium.","Tremper les biscuits dans un bol contenant de l’eau tiède et quelques centilitres d’alcool, puis les disposer en couches serrées au fond du moule.","Tartiner d’une belle couche de crème de marron, puis disposer une nouvelle couche de biscuits à la cuiller (en essayant de croiser si la largeur du moule le permet), et ainsi de suite jusqu’à ce que le moule soit rempli, en terminant par une dernière couche de biscuits.","Recouvrir avec les bords de la feuille d’aluminium et laisser refroidir au réfrigérateur une nuit.","Préparer un glaçage au chocolat en faisant fondre les carrés de chocolat avec quelques cuillerées de crème fraîche.","Démouler la bûche sur un plat de service.","L’enduire de chocolat fondu à l’aide d’une fourchette (qui permet de reproduire le dessin de l'écorce).","Saupoudrer éventuellement d’un peu de sucre glace pour figurer le givre.","Ajouter quelques décorations découpées dans de la massepain, puis remettre au réfrigérateur avant le service."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%BBche_aux_marrons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bullinada","name":"Bullinada","ingredients":["1 kg 500 de poissons variés (merlan, baudroie, rouget, congre)","800 g de pomme de terre fermes","2 cuillères à soupe d'huile d'olive","1 morceau de piment ou une pointe couteau de piment de Cayenne","1 pincé de safran, sel","1 cuillère de saindoux"],"steps":["Éplucher les pommes de terre, les laver, les essuyer, les découper en tranches plûtot fines.","Vider les poissons et les tronçonner.","Faire fondre le saindoux dans une marmitte et déposer la persillade (ail, persil) le piment, le safran, le sel, puis une couche de pommes de terre, recouvrir des dernières de morceaux de poissons, saupoudrer de farine et alterner ainsi de suite, pommes de terre, poissons, farine jusqu'à épuisement.","Couvrir d'eau froide, verser dessus l'huile d'olive, poser le couvercle."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FBullinada","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Butter Tablet","name":"Butter Tablet","ingredients":["1&nbsp;kg de sucre","environ 75&nbsp;g de beurre","environ 30&nbsp;cl de lait concentré","vanille (éventuellement)"],"steps":["Mettre le à fondre dans une casserole à feu doux.","Ajouter ensuite le puis le lait concentré et mélanger le tout pour obtenir un sirop liquide et homogène.","Laisser cuire à feu doux jusqu'à ébullition.","À partir de ce moment la, il faut remuer régulièrement et surveiller la couleur que cela prend.","Elle doit passer d'un jaune pale à un clair.","La consistance doit aussi avoir changée et doit être plus solide et bien accrocher à la spatule.","A ce moment la (couleur marron+consistance épaisse), il faut retirer la casserole du feu et battre vivement, mais pas trop longtemps, pour faire cristalliser le sucre.","Attention: ne pas battre trop longtemps, sinon avec la pénétration de l'air dans le sucre : votre mixture risquerait de se transformer en sucre en poudre… C'est la partie la plus délicate…"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FButter_Tablet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bún bò Huế","name":"Bún bò Huế","ingredients":["1 kg de jarret de bœuf (contenant du cartilage comme du bœuf pour le bourguignon)","2 pieds de porc (grosseur moyenne) frais, coupés en morceaux d'environ 3/4 cm. Ne pas garder les pieds eux-mêmes.","2 branches de citronnelle. On peut les trouver dans toutes les boutiques chinoises ou vietnamiennes en France.","1 kg de nouilles de riz — fraîche si possible — sinon séchée vendue dans les mêmes boutiques. Il faut, après cuisson, que ces nouilles soient de la grosseur des spaghetti italiens n° 5.","du nuoc mam (jus de poisson fermenté vendu dans ces mêmes boutiques).","du piment en poudre non piquant servant de colorant.(boutiques chinoises/vietnamiennes)","du piment en poudre piquant (boutiques chinoises/vietnamiennes)","une botte de coriandre (boutiques chinoises/vietnamiennes)","une botte de persicaire (boutiques chinoises/vietnamiennes)","de l'oignon frais (3/4 oignons), de l'huile végétale et un peu de sucre en poudre."],"steps":["Commencer par préparer un grand bol de jus de « ruôt Huê'. Pour cela, on prendre un grand bol de diamètre d'environ 20 cm.","On met les quatre cuillerées de « ruôt » dans le bol. Ensuite on le délaye avec un peu d'eau froide en remuant énergiquement avec une grosse cuillère. Tout en continuant à délayer, on ajoute petit à petit de l'eau jusqu'à raz du bol, bien sûr sans le faire déborder. Il faut laisser ce jus se décanter pendant environ 1 heure et demie.","Découper le jarret de bœuf en petits morceaux d'une épaisseur de 2mm, et de dimensions quelconques (carré, rectangulaire...). * Couper l'oignon frais en petites lamelles. Garder une grande partie (3/4) pour le mélanger avec du persicaire plus tard.","Laver les branches de citronnelle et les couper en morceaux d'une longueur de 10/15 cm","Faire revenir de l'oignon dans le faitout avec 3 cuillerées d'huile. Une fois l'oignon doré, mettre 2 litres d'eau, et les morceaux de pieds de porc à cuire à feu doux.","Mettre les morceaux de citronnelle et verser DOUCEMENT le jus de « ruôt » en faisant attention de ne prendre que la partie de jus clair.","Remettre 1 litre d'eau dans le bol et attendre de nouveau que le ruôt soit décanté avant d'ajouter le jus clair dans le faitout.","Après 20 minutes de cuisson, ajouter le bœuf.","Attendre l'ébullition et ENLEVER TOUTE la mousse afin d'avoir un jus clair. La cuisson doit se prolonger encore 20 minutes, et prendre un morceau de bœuf pour goûter. Il ne faut pas qu'il soit trop cuit. Ajouter du nuoc mam pour saler selon le goût de chacun et un peu de sucre pour adoucir le goût.","Mettre un peu d'huile dans la petite sauteuse, attendre que l'huile soit chaude (et non brulante); mettre le piment non piquant, le mélanger pour que le piment soit imprégné d'huile, le sortir du feu et le mettre dans le faitout.","Reprendre la petite sauteuse et la mettre sur un feu moyen, y mettre un peu d'huile; attendre que l'huile soit chaude et mettre le piment piquant, le mélanger pour que tout le piment soit imprégné d'huile et le sortir du feu. Mettre ce piment dans le petit bol.","Laver le persicaire et le coriandre, détacher les feuilles de persicaire, jeter les branches et les couper menu y compris le coriandre. Mélanger l'oignon qui reste avec le tout."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%BAn_b%C3%B2_Hu%E1%BA%BF","country":"Vietnam","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6b/Bun_Bo_Hue.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Flickr.com user \"avlxyz\"","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bœuf bourguignon","name":"Bœuf bourguignon","steps":["Temps estimé de préparation : 30 minutes.","Cuisson : 2 à 4 heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C5%93uf_bourguignon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/B%C5%93uf_bourguignon_05.JPG/960px-B%C5%93uf_bourguignon_05.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Bœuf haché","name":"Bœuf haché","ingredients":["400 g de bœuf haché cru","4 cuillers à café de moutarde (au choix, à l'ancienne, au poivre vert, au thym ou au safran)","2 cuillers à soupe de persil haché, sel de cuisine","2 cuillers à soupe d'huile de cuisson"],"steps":["Temps estimé de préparation : 20 minutes","Mélanger le bœuf haché cru avec la moutarde et le persil, et former 8 galettes.","Les faire dorer 10 minutes, à feux moyen, dans une poêle antiadhésive avec l'huile. Saler à mi-cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C5%93uf_hach%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Brochettes_de_b%C5%93uf_hach%C3%A9%2C_ail%2C_sel%2C_avant_cuisson_au_barbecue.jpg/960px-Brochettes_de_b%C5%93uf_hach%C3%A9%2C_ail%2C_sel%2C_avant_cuisson_au_barbecue.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Caillebotte (fromage)","name":"Caillebotte (fromage)","ingredients":["1 l de lait entier cru","Un petit flacon de « présure » (se trouve en pharmacie)"],"steps":["Verser le lait dans une casserole.","Faire chauffer jusqu'à 37 °C (tiède, vous ne devez pas vous brûler le doigt).","Ajouter une cuillère à soupe de présure dans le lait tiède.","Verser le lait dans les ramequins, puis les ranger au réfrigérateur après refroidissement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaillebotte_(fromage)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cailles en sarcophage","name":"Cailles en sarcophage","ingredients":["8 désossées (à l'exception des jambes et des ailes), réserver les os ;","500 g de pâte feuilletée ;","1 jaune d'œuf battu avec 2 cuillerées à soupe d'eau ;","sel, poivre moulu fraîchement ;","6 cuillerées à soupe de cognac ;","75 g de truffes noires hachées ;","250 g de foie gras d'oie frais de préférence ;","5 cuillerées à soupe de beurre doux ;","3 échalotes hachées ;","1 tasse de vin blanc sec ;","4 tasses de fond de volaille ;","2 cuillerées à thé de maïzena dissoutes dans 2 cuillerées à soupe de vin blanc ;","8 gros champignons avec de grands chapeaux ;","1 cuillerée à thé d'huile d'arachide."],"steps":["Durée de préparation : 90 minutes.","Durée de cuisson : 90 minutes en plusieurs étapes.","Préchauffer le four à 200 °C. Couvrir la plaque de papier sulfurisé.","Rouler la pâte sur une planche légèrement fariné jusqu'à 6 mm d'épaisseur et découper en 8 ovales de 10 cm de large et de 12,5 cm de long. Piquer avec les dents d'une fourchette et badigeonner avec le jaune d'œuf + eau.","Cuire 12 à 15 minutes pour dorer légèrement. Sortir du four pour refroidir. Avec un couteau aiguisé découper le côté sans couper le fond et enlever les couches intérieures pour former un ovale creux","Rincer et sécher les cailles, saupoudrer les cavités de sel, poivre et un peu de Cognac, ainsi que les truffes. Partager le foie gras en 8 portions et placer dans chaque caille. Fermer les cailles en haut avec de la ficelle de cuisine. Mettre les cailles au réfrigérateur jusqu'à la cuisson.","Faire sauter les chapeaux des champignons dans 2 cuillerées à soupe de beurre. Réserver.","Environ 20 min avant de servir, préchauffer le four à 175-180 °C.","Chauffer le reste de beurre et l'huile dans une poêle à fond épais à feu moyen, faire dorer les cailles de tous les côtés environ 5 min. Mettre les cailles au four 10 min.","Pendant ce temps, déglacer la poêle avec le Cognac restant (environ 2 cuillerées à soupe) et ajouter cela à la sauce.","Sortir les cailles du four, enlever la ficelle et les garder au chaud.","Pour servir, réchauffer la sauce.","Placer les ovales sur une plaque et mettre une caille sur chaque, mettre à réchauffer dans le four 5 min. Dresser dans les assiettes et mettre une cuillerée de sauce sur chaque caille et dans l'assiette et placer les chapeaux des champignons en haut de chaque caille. Servir de suite."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCailles_en_sarcophage","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/0/07/Caille_en_Sarcophage_au_Salade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Mogens Engelund","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Béchamel","name":"Béchamel","ingredients":["70 g de beurre,","70 g de farine blanche,","1 litre de lait,","sel, une pointe de piment de Cayenne,","noix de muscade râpée,","un petit oignon clouté de 1 clou de girofle,","1 feuilles de laurier."],"steps":["Roux : faire fondre le beurre dans une casserole et ajoutez-y la farine en la délayant ; laissez cuire pas plus de 3 minutes à feu vif (le roux doit rester clair).","Délayer le roux avec 1 dl. de lait hors du feu à l’aide d’un long et souple.","Verser le reste de lait ; délayez et ajoutez le sel, piment de Cayenne, la noix de Muscade, laurier et l’oignon clouté.","Laisser mijoter à feu très doux en remuant constamment avec une spatule à réduction jusqu'à ce que la sauce épaississe (consistance d'une crème pâtissière).","Passer la sauce au .","La béchamel doit être lisse, homogène et onctueuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%A9chamel","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Bechamel_sauce_%282428653187%29.jpg/960px-Bechamel_sauce_%282428653187%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kai Hendry from Singapore, Malaysia","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Bûche aux marrons et au chocolat","name":"Bûche aux marrons et au chocolat","ingredients":["1 kg de marrons ;","2 grosses cuillerées à soupe de en poudre de sucre ;","3/4 de litre de ;","1 paquet de sucre vanillé;","1 pincée de sel;","100 g de beurre;","250 g de","un peu de Kirsch"],"steps":["Éplucher les marrons, y compris la fine écorce au contact de la chair du marron.","Les faire cuire dans le lait additionné du sucre, du sel et du sucre vanillé, durant 30 min. La majeure partie du lait est alors incorporée dans les marrons.","Passer les marrons au moulin à légumes et ajouté le lait qui n'a pas été incorporé.","Ajouter le dans les marrons encore chauds.","Faire fondre le chocolat et l'incorporer dans l'appareil.","Ajouter le Kirsch.","Rouler grossièrement cette pâte en forme de bûche.","Laisser reposer durant 48 à 72 heures au frais, emballé (film étirable ou aluminium) pour éviter le desséchement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%BBche_aux_marrons_et_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Béchamel végétalienne","name":"Béchamel végétalienne","ingredients":["2 verres de lait de soja ou de lait de riz.","1 cuillère à soupe d'huile (mélange d'huiles pour la cuisson, de tournesol ou d'olive) ou de la margarine.","2 cuillères à soupe de farine (de blé ou d'épeautre)."],"steps":["Faire chauffer l'huile ou la margarine dans une casserole.","Verser la farine dès que l'huile est chaude.","Rajouter le lait et remuer jusqu'à épaississement (feu doux).","Saler et poivrer. Vous pouvez également rajouter une pincée de noix de muscade et du jus de citron."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%A9chamel_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cade toulonnaise","name":"Cade toulonnaise","ingredients":["250 g de farine de pois chiches","50 cl d'eau"],"steps":["Mélanger tous les ingrédients au fouet.","Étaler le mélange sur une plaque de cuisson graissée sur une épaisseur d'environ 1 cm.","Préchauffer le four à 240°C.","Cuire 10 min, puis mettre en position grill et attendre que la surface soit bien dorée.","Percer les bulles qui se forment à la surface.","Dès que la cade dore, la sortir du four avant qu'elle ne durcisse.","La cade toulonnaise se déguste chaude, salée et poivrée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCade_toulonnaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bûche de Noël facile","name":"Bûche de Noël facile","ingredients":["6 œufs,","210 g de sucre,","150 g de farine,","15 g de levure chimique,","375 g de chocolat noir,","300 g de beurre,","4 cuillères à soupe d'eau tiède."],"steps":["Préchauffer le four à 180°C.","Casser les œufs en séparant les blancs des jaunes.","Fouetter les jaunes avec le sucre et l'eau chaude jusqu'à ce que le mélange blanchisse.","Ajouter la farine et la levure en les saupoudrant petit à petit et bien mélanger.","Battre les blancs en neige et les incorporer délicatement à la préparation.","Couvrir une plaque de four de papier sulfurisé ou de beurre.","Y étaler la pâte, puis enfourner et laisser cuire 10 à 12 minutes.","Poser une serviette humide sur le biscuit, retourner puis retirer la plaque.","Enrouler ensemble le biscuit et la serviette.","Laisser refroidir pendant la préparation du chocolat.","Casser le chocolat en morceaux et le faire fondre au bain-marie.","Ajouter le beurre coupé en petits morceaux, en tournant sans cesse, jusqu'à obtenir un mélange homogène.","Dérouler le biscuit et étaler la moitié environ du chocolat, puis enrouler le biscuit.","Poser la bûche sur un plat de service.","Verser le reste du chocolat dessus.","Placer d'éventuels décoration tant que le chocolat est encore mou.","Laisser solidifier le chocolat avant de commencer à former des dessins évoquant une branche d'arbre et/ou de saupoudrer du sucre glace.","Conserver au frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C3%BBche_de_No%C3%ABl_facile","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Bœuf lôc lac","name":"Bœuf lôc lac","ingredients":["bœuf très tendre,","sauce d'huitre,","sauce soja,","sauce de poisson nuoc mam,","ail ciselé,","sucre,","sel,","poivre noir,","vinaigre de riz (blanc)."],"steps":["Découper la viande en dés.","Mélanger la sauce d'huître, la sauce soja, la sauce de poisson (nuoc mam). Ajouter l'ail ciselé, le sucre, le poivre noir.","Mariner la viande dans le mélange pendant au moins une heure, voire une nuit.","Éplucher et émincer les oignons.","Y ajouter du sucre et le vinaigre blanc de riz.","Sauter la viande.","Y ajouter le mélange d'oignons et de sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FB%C5%93uf_l%C3%B4c_lac","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cake nature","name":"Cake nature","ingredients":["2 kg de farine,","8 g de levure,","240 g de margarine végétale ou d’huile d’arachide,","240 g de sucre brun,","2 cuillères à thé de fécule de maïs diluée dans 2 cuillères à soupe d’eau","2 bananes écrasées en purées."],"steps":["Mélanger l’huile (ou la margarine fondue) avec le sucre. Ajouter les bananes écrasées, puis la farine et la levure, petit à petit. Mouiller avec le mélange eau / fécule (ajouter un peu d’eau si la pâte est trop sèche).","Placer la pâte dans un moule préalablement huilé et fariné. Cuire dans un four préchauffé pendant 40 à 50 min à 180°C.","Conseil : Vous pouvez ajouter à cette pâte des raisins secs, des pépites de chocolat, des pommes en dés, etc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_nature","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Birds_and_nature_%281901%29_%2814725547206%29.jpg/960px-Birds_and_nature_%281901%29_%2814725547206%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Internet Archive Book Images","licence":"No restrictions"},{"title":"fr:Livre de cuisine/Canard laqué","name":"Canard laqué","ingredients":["1 Cuillère à soupe de cinq-épices","1 de Barbarie","4 Cuillères à soupe de","2 Cuillères à soupe de","5 Cuillères à soupe de liquide","Sel"],"steps":["Préchauffez le four à 220°C (thermostat 7-8).","Badigeonnez le canard de cinq-épices et de sel.","Mettez-le dans un plat au four pendant 20 minutes.","Sortez-le du four et baissez le four à 180°C (th6).","Dans un bol, mélangez tous les ingrédients pour la sauce à laquer : sauce de soja, le gingembre, le miel et une cuillère à soupe d'eau.","Avec l'aide d'un pinceau, badigeonnez entièrement avec la sauce à laquer le canard et mettez-le au four 5 minutes.","Puis retournez-le et effectuez la même opération. Continuez pendant 1 heure.","Découpez le canard et nappez-le de sauce.","Pour le servir, on le découpe comme un poulet braisé."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCanard_laqu%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Canard_laqu%C3%A9_au_restaurant_le_Mandarin_%C3%A0_Palaiseau_le_23_mai_2017_-_2.jpg/960px-Canard_laqu%C3%A9_au_restaurant_le_Mandarin_%C3%A0_Palaiseau_le_23_mai_2017_-_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lionel Allorge","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Caldeirada","name":"Caldeirada","ingredients":["800 g d'","250 g de","500 g de s","500 g de s","2 s","2 ou 3 s moyens","1 gousse d'","1/2 verre de","sauce au","huile d'","sel","poivre"],"steps":["Faites blondir l'ail et l'oignon hachés dans un peu d'huile puis ajoutez les tomates, pelées et concassées, et le persil haché.","Au bout de 10 minutes, ajoutez un litre d'eau, le marc, l'anguille, le congre et les calamars coupés en petits morceaux et, pour finir, quelques gouttes de sauce au pili-pili.","Rectifiez l'assaisonnement. Portez à ébullition puis baissez le feu.","Couvrez et laissez cuire 20 minutes à petit feu.","Ajoutez alors les palourdes, augmentez le feu et faites cuire 10 minutes à découvert.","Servez avec des pommes de terre bouillies."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaldeirada","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cake au yaourt","name":"Cake au yaourt","ingredients":["3 œufs","150 g de","1 yaourt nature","1 pot de yaourt d'huile de tournesol","200 g de","1 sachet de chimique","2 sachets de sucre vanillé","1 cuillerée à soupe de rhum"],"steps":["Bien battre le sucre avec les œufs et le suvre vanillé.","Ajouter un yaourt nature et le même volume d'huile, puis battre à nouveau.","Ajouter petit à petit la farine et la levure.","Ajouter le rhum.","Verser dans un moule à cake, puis glisser dans un four préalablement préchauffé à 180 °C. Laisser cuire pendant 45 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_au_yaourt","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cake citron-orange","name":"Cake citron-orange","steps":["Préchauffer le four th.5.","Mélanger la farine, le sucre, le sel, la vanille, la margarine, et le lait soja, jusqu'à obtenir une pâte lisse. Ajouter les agrumes confits et les raisins secs. Juste avant la cuisson, ajouter la levure et bien mélanger.","Verser dans un moule anti-adhésif. Cuire au four th.5 pendant 45 min environ.","Une fois cuit, démouler délicatement : le gâteau est fragile.","Glaçage : mélanger le jus du demi-citron et le sucre glace, puis étaler sur le gâteau tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_citron-orange","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Caillette","name":"Caillette","ingredients":["500 g de porc maigre,","200 g de lard gras,","500 g de foie de porc,","1 crépine de porc,","1 cuillerée de saindoux,","2 œufs,","500 g de feuilles de blettes,","500 g de feuilles d'épinards,","2 oignons,","2 gousses d'ail,","persil,","thym,","laurier en poudre,","sel de table,","poivre."],"steps":["Mettez de l'eau à bouillir dans un faitout, salez-la, quand elle arrive à ébullition jetez-y les blettes et les épinards. Laissez-les bouillir 7 à 8 minutes, puis égouttez-les et passez-les à l'eau froide pour les rafraîchir, pressez-les entre vos mains pour bien les égoutter, puis hachez-les. Hachez la viande maigre de porc, le foie de porc et le lard gras.","Mettez la crépine de porc dans un récipient plein d'eau froide. Quand la farce est cuite, retirez-la du sautoir, battez les 2 œufs en omelette, ajoutez-les à la farce en mélangeant bien. Façonnez-la en 10 boulettes, chacune de la grosseur d'une pomme.","Allumez le four.","Retirez la crépine de l'eau froide, étalez-la sur votre plan de travail, coupez-la en 10 morceaux de taille suffisante pour envelopper les 10 boules de farce (caillettes), entourez chaque caillette d'un morceau de crépine. Disposez les caillettes bien serrées, les unes contre les autres dans un plat allant au four; glissez à four chaud; laissez cuire 35 minutes environ.","Servez froid ou chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaillette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Caillette_ouverte_au_piment_d%27Espelette.jpg/960px-Caillette_ouverte_au_piment_d%27Espelette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Exilexi","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Cake","name":"Cake","ingredients":["125 g de","125 g de","3 s","200 g de","200 g de (raisin, cerise…)","1 pincée de sel","10 g (1 sachet) ou de alimentaire"],"steps":["Préchauffer le four (four chaud, 180&nbsp;°C, thermostat 6).","Mélanger le beurre (préalablement ramolli) et le sucre.","Travailler énergiquement le mélange (on peut utiliser un mixer ou un robot de cuisine).","Lorsque le mélange prend une consistance crémeuse, incorporer les œufs en mélangeant vigoureusement.","Incorporer sans trop travailler la pâte, la farine, la levure, le sel et les fruits confits (éventuellement coupés en morceaux).","Beurrer le moule et verser l'appareil.","Mettre au four.",":On peut accessoirement le mettre à four très chaud (240&nbsp;°C) pendant les 6 à 8 premières minutes, le sortir et faire une incision longitudinale puis remettre au four à 180&nbsp;°C.","Faire cuire pendant 20&nbsp;min four chaud.","Réduire la température et laisser cuire 1&nbsp;h.","Le cake est cuit quand un couteau plongé dans la pâte en ressort propre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Expensive_French_Cake.jpg/960px-Expensive_French_Cake.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yashvi M","licence":"CC0"},{"title":"fr:Livre de cuisine/Caldo Verde","name":"Caldo Verde","ingredients":["1 chorizo ou une saucisse normale","sel"],"steps":["Dans un faitout contenant 1 litre et demi d'eau et 3 à 4 cuillérées d'huile, faites cuire 20 minutes à feu moyen la saucisse, les pommes de terre épluchées et l'oignon et l'ail pelés.","Nettoyez le chou et coupez-le en lanières.","Une fois cuits, passez les pommes de terre, l'oignon et l'ail à la moulinette (ou mixez-les).","Conservez le bouillon.","Coupez la saucisse en rondelles, remettez la purée dans le bouillon, ajoutez le chou et salez.","Faites cuire encore 20 minutes.","Prenez des terrines individuelles, placez-y une rondelle de saucisse, arrosez d'un filet d'huile et versez la soupe bouillante par dessus.","Et conseil prenez du vin de Porto.","Catégorie:Cuisine portugaise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaldo_Verde","country":"Portugal","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Canard braisé aux Montmorency","name":"Canard braisé aux Montmorency","ingredients":["1 canard de Barbarie de 1,8 kg","1,5 l de corsé","2 branches de plat + 1 branche de","1 carotte + 1 navet + 1 + 1 oignon","1 + 1","1 pointe de en poudre","1 kg de cerise de Montmorency","150 g de","1 à 2 morceaux de","sel et"],"steps":["Dans une marmite, mettre le canard avec les légumes, les épices","Couvrir avec le vin et du bouillon. Saler.","Faire frémir pendant 30 min","Sortir le canard et le découper","Mettre dans un four à 180 °C","Mettre des petites noisettes de beurre sur les morceaux","Toutes les 10 min, arroser le canard avec son jus de cuisson","Faire cuire 1h","Cerises équeutées et dénoyautées dans un faitout avec le reste de beurre et de sucre","Faire frémir 10 min puis baisser le feu au minimum pour laisser mijoter lentement","Dresser le canard dans un plat chaud et napper avec le contenu de la marmite"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCanard_brais%C3%A9_aux_Montmorency","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Canard à la vanille","name":"Canard à la vanille","ingredients":["1 de 1,5 kg","3 s","2 s","1 gros","3 gousses d'","3 gousses de","2 cuillères à café d'extrait de","sel,","1 cuillère à soupe de","1 cuillère à soupe d'anisette"],"steps":["Couper le canard en morceaux, faire revenir sans graisse dans la marmite à feu vif.","Couper en petits morceaux les carottes, l'oignon et l'ail, puis les rajouter au canard.","Rajouter au canard le sucre, le sel et le poivre, l'anisette, l'extrait de vanille, le thym et le laurier.","Fendre les gousses de vanille et les ajouter au tout.","Rajouter les tomates coupées en petits morceaux, les laisser un peu réduire.","Mettre 2 verres d'eau puis couvrir et laisser cuire 1 bonne heure.","En fin de cuisson, découvrir et faire réduire complètement le jus de cuisson.","Servir dans un beau plat avec un riz blanc et du Chinon."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCanard_%C3%A0_la_vanille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Calzone","name":"Calzone","steps":["Réchauffer 3 cuiller d'huile dans une casserole et y faire rissoler les oignons; mélanger ensemble les tomates taillées sur la longueur en petites tranches, les s , les câpres, les filets d'anchois émincés, l'origan et le sel.","laisser cuire 3 minutes, retirer la du feu et y ajouter le fromage de brebis et la mozzarella.","Etirer la pâte en cercle, y verser sur une moitié la farce obtenue, refermer la pâte de façon à obtenir un demi cercle et en coller les bords avec une fourchette.","Faire glisser le calzone sur une plaque enduite d'huile, et le faire cuire au four 30 minutes à 200°C.","Servir aussitôt.","Catégorie:Recettes de pizzas en:Calzone es:Calzone gl:Calzone it:Calzone ka:კალცონე nap:Cazone nn:Calzone pt:Calzone roa-tara:Calzone ru:Кальцоне"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCalzone","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Calzone_Tradition_%2B_poivrons.JPG/960px-Calzone_Tradition_%2B_poivrons.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mario56","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Cake à la farine de châtaignes","name":"Cake à la farine de châtaignes","ingredients":["de farine de,","de fondu,","de,","de en poudre,","de (environ )."],"steps":["Fouetter les œufs et le sucre dans une grande jatte. Le mélange doit légèrement pâlir.","Ajouter la crème et le beurre fondu.","Tamiser la farine et la levure. Bien mélanger.","Verser la pâte dans un moule rectangulaire de garni de papier sulfurisé."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_%C3%A0_la_farine_de_ch%C3%A2taignes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Calmars cuits en leur encre","name":"Calmars cuits en leur encre","ingredients":["500g de petits calmars frais","8 échalotes","2 cuillères à soupe de farine de maïs"],"steps":["Enlever et réserver les encres des calmars.","Hacher les ailes et les pattes de calmar, ajouter un peu d'eau et de sel au saladier et mixer.","Faire revenir les aulx hachés et les échalotes hachées en un poêle avec un peu d'huile d'olive.","Quand ça soit un peu doré, ajouter les pattes et les ailes hachés, les calmars et deux cuillères à soupe de farine.","Remuer et cuire à la poêle un peu encore.","Verser à la poêle le contenu mixé du saladier et le vin.","Cuire à feu pas trop fort pendant environ dix ou quinze minutes.","Catégorie:Cuisine espagnole Catégorie:Cuisine basque Catégorie:Cuisine catalane Catégorie:Tapas"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCalmars_cuits_en_leur_encre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Caldeirada de peixe","name":"Caldeirada de peixe","ingredients":["2 oignons coupés en rondelles","4 tomates mûres coupées en rondelles","1 kg de pommes de terre coupées en rondelles","3 gousses d'ail tranchées","1 poivron vert coupé en lanières","1 poivron rouge coupé en lanières","1,5 kg de poisson varié (lotte, cabillaud, merlu)","1 feuille de laurier-sauce","1 petit piment rouge","1 petit bouquet de coriandre fraîche","1 dl d'huile d'olive"],"steps":["Disposer les rondelles d'oignon, la tomate, les pommes de terre, l'ail, les tranches de poisson et les poivrons en couches alternées, dans une grande cocotte.","Assaisonner avec du sel, du poivre, le paprika, le piment, la feuille de laurier et quelques brins de coriandre.","Arroser avec l'huile d'olive.","Couvrir et cuire à feu doux pendant 45 minutes.","De temps en temps, secouer la cocotte pour bien répartir la chaleur.","Rectifier l'assaisonnement et saupoudrer de feuilles de coriandre.","Servir aussitôt.","Astuce: afin que la nourriture n'attache pas au fond de la cocotte et pour enrichir la recette, étaler 300 g de palourdes ou de moules au fond de la cocotte.","Catégorie:Cuisine portugaise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaldeirada_de_peixe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Calçotada","name":"Calçotada","steps":["Couper les bouts verts des feuilles trop longues.","Ne pas les laver.","Les poser en une seule couche sur une grille directement sur les flammes du feu, traditionnellement avec des bois de vignes.","Un coup cuits ils doivent être enveloppés avec du papier journal en dizaines.","Ils se servent dans le papier journal à table.","Il faut servir aussi des saucières de Sauce pour des calçots et du vin dans un porró.","Les calçots se mangent avec les mains.","Il faut d'abord enlever d'un coup sec les feuilles carbonisées extérieures, puis prendre le calçot par son bout vert et le tremper dans la sauce, ensuite le porter directement à la bouche.","Il faut porter de grandes bavoires, parfois en papier."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCal%C3%A7otada","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cake moelleux au chocolat","name":"Cake moelleux au chocolat","ingredients":["600 g de chocolat,","400 g de beurre,","120 g de sucre,","4 œufs extra frais."],"steps":["Préchauffer le four à 180°C.","Mettre ensemble le chocolat et le beurre dans un grand bol. Faire fondre au bain marie.","Pendant ce temps, beurrer un moule de 24 cm environ.","Peser le sucre dans un bol de taille supérieure et y casser les œufs.","Fouetter les œufs et le sucre au fouet électrique à vitesse maximale pendant plusieurs minutes jusqu'à ce que le mélange soit bien mousseux.","Verser la moitié du chocolat/beurre fondus dans les œufs et mélanger à l'aide d'une spatule jusqu'à ce que le chocolat soit bien incorporé.","Verser le reste du chocolat et bien mélanger.","Verser le tout dans le moule et enfourner.","Cuire 5-8 minutes.","Sortir délicatement du four et laisser refroidir au frigidaire avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_moelleux_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Gateau_au_chocolat_%2823949%29.jpg/960px-Gateau_au_chocolat_%2823949%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Loulou0320","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Cake aux olives","name":"Cake aux olives","ingredients":["250 g de","4 s","150 g d’ dénoyautées","200 g de","150 g de s","150 g de râpé","1 sachet de","1 petit verre de","1 petit verre d’"],"steps":["Mélanger la farine avec la levure, puis ajouter les œufs, le vin blanc et l’huile d’olive. Ajouter le jambon et les lardons coupés en dés, puis les olives bien rincées. Ajouter le fromage râpé et poivrer.","Verser dans un moule à cake beurré. Cuire à four moyen (180°C), pendant 1 h environ.","Démouler à la sortie du four et laisser refroidir. Servir le cake coupé en tranches, accompagné d'un coulis de tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCake_aux_olives","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Carbonade flamande","name":"Carbonade flamande","ingredients":["1 kg de bœuf (typiquement de la joue ou du paleron) ou de porc à braiser,","3 oignons,","50 g de saindoux ou de beurre,","1/3 de litre de bière brune,","2 cuillères à soupe de sucre roux,","thym,","laurier,","sel et poivre,","50 g de farine,","100 g de pain d'épices au miel,","moutarde."],"steps":["Préparation : 15 minutes","Cuisson : 2 heures","Couper la viande en gros cubes, les rouler dans la farine.","Faire chauffer le beurre dans une cocotte ou dans une sauteuse. Faire dorer les morceaux de viande farinés. Ajouter les oignons hachés, le thym, le laurier (en bouquet garni), le sel et le poivre. Recouvrir avec la bière (on peut mettre plus que les 1/3 de litre si on laisse mijoter plus longtemps) et le sucre ; idéalement de la cassonade blonde.","Couvrir la , la mettre sur feu doux et cuire encore une heure et demie (si vous avez le temps n'hésitez pas à laisser mijoter à feu doux plus longtemps, ajouter les 100 g de pain d'épice tartiné de moutarde, les émietter, ceux-ci serviront à épaissir la sauce, rallonger éventuellement avec de l'eau ou de la bière). Servir avec des frites ou des pommes de terre vapeur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarbonade_flamande","country":"Belgium","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a1/Carbonade_flamande.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Antoinel at fr.wikibooks","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Carpaccio de fromage","name":"Carpaccio de fromage","ingredients":["pour 4 personnes :","300 g de fromage de chèvre frais coupé en rondelles fines,","1 oignon taillé en tranches fines,","1 poivron rouge et 1 poivron vert coupés en dés de 1 cm,","1 bouquet de persil haché, 1 gousse d'ail haché,","huile d'olive, sel et poivre."],"steps":["Dans un bol, mélangez l'huile d'olive avec l'ail et le persil. Remuez bien, salez et poivrez.","Disposez sur un plat de service les rondelles de fromage, les rondelles d'oignon et les dés des poivrons.","Versez uniformément la préparation avec l'huile d'olive préparée, et mettre au réfrigérateur pendant au moins trois heures avant de servir accompagné d'une salade croquante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarpaccio_de_fromage","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Carottes au lait de coco, au gingembre et aux raisins secs","name":"Carottes au lait de coco, au gingembre et aux raisins secs","ingredients":["1 botte de s","1 litre de","25 cl d'eau","40 g de frais râpé","60 g de s noirs séchés","sel et"],"steps":["Epluchez les carottes et coupez-les en rondelles.","Faites bouillir le lait de coco avec 25 cl d'eau.","Ajoutez le gingembre et les raisins secs.","Versez-y les carottes et faites-les cuire de 15 à 20 minutes.","Egouttez-les et versez-les dans un plat de service.","Salez et poivrez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarottes_au_lait_de_coco%2C_au_gingembre_et_aux_raisins_secs","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Carottes au four","name":"Carottes au four","ingredients":["1 botte de carottes ;","3 cuillerées à soupe d’huile d'olive ;","4 branches de thym émiettées ;","2 branches de romarin émiettées ;","4 échalotes ;","4 gousses d’ail cultivé ;","1 cuillerée à café de sucre ;","sel et poivre."],"steps":["Préchauffer le four à 180°C.","Brossez les carottes et disposez-les, entières, dans un plat à four.","Coupez les échalotes en 4, épluchez les gousses d’ail et ajoutez le tout aux carottes.","Aspergez d’huile d’olive.","Saupoudrez de thym et de romarin, salez, sucrez et poivrez.","Couvrez de papier aluminium.","Enfournez et faites cuire environ 35 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarottes_au_four","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Pal%C3%A9o_-_Carottes_crues_et_agneau_saignant_%2815805777962%29.jpg/960px-Pal%C3%A9o_-_Carottes_crues_et_agneau_saignant_%2815805777962%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cédric Icower from Paris, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Carbonnade flamande","name":"Carbonnade flamande","ingredients":["2 kg de macreuse de bœuf,","500 g d’oignons,","100 g de carottes,","1 l de bière,","1 tranche de pain de mie,","15 g de cassonade,","moutarde,","laurier, thym, baie de genièvre, sel, poivre."],"steps":["Dans une , sauter au saindoux la macreuse coupée en dés de 3 cm ;","Sortir la viande, fondre les oignons émincés et les carottes coupées en lamelles ;","Enlever les oignons, déglacer au vin blanc ;","Ajouter le laurier, la branche de thym, les baies, la cassonade, mélanger, déposer sur la viande le pain de mie tartiner de moutarde et ajouter la bière ;","Cuire 2 heures, rectifier l’assaisonnement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarbonnade_flamande","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cassoulet","name":"Cassoulet","ingredients":["500 g de haricots blancs secs,","couennes de porc,","1 kg de viande ; confit de canard ou d'oie, saucisse de Toulouse (andouillettes, côtes de porc ou côtelettes de mouton),","1 oignon,","un bouquet garni,","une tête d'ail,","sel, poivre, Cumin, clous de girofles, baies de genévrier,","eau."],"steps":["quelques minutes les haricots dans un grand volume d'eau froide, additionné de cumin ;","Cuire à feu vif, les couennes et la viande dans de la graisse de canard ou d'oie ;","Lorsque la viande est bien saisie, la retirer et déglacer la poêle ;","Faire revenir l'oignon émincé jusqu'à coloration dans la même poêle ;","Porter à ébullition un volume d'eau équivalent à cinq ou six fois celui du volume des haricots secs, saler ;","Égoutter les haricots blanchis, réserver au chaud ;","Dans une cocotte, placer les couennes de porc, alterner des couches de haricots et de viande, ajouter l'oignon, une tête entière d'ail, le bouquet garni, les clous de girofles, les baies de genévrier, mouiller à l'eau bouillante salée, ajouter le jus de déglaçage et poivrer ;","Enfourner à 90°C, 4h30 ;","Lorsqu'une légère croûte s'est formée, et que les haricots ont absorbé la totalité de l'eau; la préparation est cuite ;","Si nécessaire, ajouter de l'eau bouillante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCassoulet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Texture_de_cassoulet_blanc_au_B%C3%A9nin_parsem%C3%A9_des_graine_couleur_noire.jpg/960px-Texture_de_cassoulet_blanc_au_B%C3%A9nin_parsem%C3%A9_des_graine_couleur_noire.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adoscam","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Canelé bordelais","name":"Canelé bordelais","ingredients":["50 cl de lait,","50 g de beurre,","125 g de farine,","250 g de sucre de canne,","2 œufs + 2 jaunes d'œuf,","1 gousse de vanille,","½ cl d'extrait de vanille,","De l'extrait d'amande amère,","1 sachet de sucre vanillé,","10 cl de rhum,","10 cl de cointreau."],"steps":["Faire bouillir à feux doux le lait avec le beurre et la gousse de vanille fendue.","Pendant ce temps, mélanger dans un récipient haut la farine et le sucre.","Ajouter les œufs en fouettant pour obtenir une pâte épaisse.","Quand le mélange est homogène ajouter petit à petit le lait chaud en continuant à battre.","Laisser la pâte refroidir à température ambiante, recouverte d'un linge.","Ajouter le rhum, le cointreau, la vanille liquide et l'amande amère.","Laisser reposer au réfrigérateur pendant 12 à 24h.","Beurrer les moules à canelés.","Battre la pâte, verser dans les moules en ne les remplissant pas entièrement (laisser ½ cm).","Cuire au four chaud à 300°C 10 min.","Baisser le feu (180 - 200°C), cuire 40 min.","Les canelés sont cuits lorsque le fond est brun et cerclé de noir.","Sortir les canelés du four et attendre leur refroidissement avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCanel%C3%A9_bordelais","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Canel%C3%A9_-_Le_P%27tit_Chou_Normand_2025-03-29.jpg/960px-Canel%C3%A9_-_Le_P%27tit_Chou_Normand_2025-03-29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"fr:Livre de cuisine/Carpe frite","name":"Carpe frite","ingredients":["1 belle de 1,2 kg, écaillée","la couper en darnes de 2cm d'épaisseur.","1 entier + 1 jaune","125 g de de blé fine","huile pour friture","1 petit bouquet de","sel,"],"steps":["Dans une assiette creuse, battez à la fourchette l'œuf entier et le jaune avec le sel et le poivre. Versez la semoule de blé dans une autre assiette.","Essuyez les darnes avec du papier absorbant, puis trempez-les tour à tour dans l'œuf battu et dans la semoule.","Versez 2 cm d'huile dans une poêle, lorsqu'elle est bien chaude, faites y frire les darnes de carpe environ 10 min. Posez les au fur et à mesure sur un plat garni de papier absorbant.","Équeutez le persil et jetez le dans l'huile chaude, remuez 1 min, égouttez, posez sur le poisson.","À servir avec des quartiers de citron et des pommes de terre vapeur, accompagnez d'une salade verte, et bien sûr d'un Riesling."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarpe_frite","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/8/81/Yorongo_fini_susu_ti_carpe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Angéla Bérénice GOUNOUMOUNDJOU","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Cari tortue","name":"Cari tortue","ingredients":["1 kg de","4 s","6 gousses d'","6 petites s","1 bout de","1 cuillère à café de","1 botte d'","1 botte de","sel,"],"steps":["Découpez la viande de tortue en petits cubes puis lavez et égouttez-les.","Émincez les oignons et coupez les tomates en petits morceaux. Pilez le sel, le poivre, le gingembre et les clous de girofle. Hachez finement une partie des oignons verts et de persil.","Mettez tous les ingrédients dans une marmite, recouvrez d'eau chaude et cuire à grand feu. Lorsque l'ébullition a commencé, passez à feu doux et laissez cuire pendant 1/2 heure.","Si il y a trop de sauce, réduisez à grand feu pendant quelques instants. Il faut que la sauce soit onctueuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCari_tortue","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Carbonnade flamande (2)","name":"Carbonnade flamande (2)","ingredients":["1 kg de bœuf à braiser,","3 oignons,","50 g de saindoux ou de beurre,","1/3 de litre de bière brune,","2 cuillères à soupe de sucre roux (cassonade),","thym,","laurier,","sel et poivre,","50 g de farine."],"steps":["Couper la viande de bœuf en gros cube, les rouler dans la farine.","Faire chauffer le beurre dans une ou dans une sauteuse.","Faire dorer les morceaux de viande farinés.","Ajouter les oignons hachés, le thym, le laurier (en bouquet garni), le sel et le poivre.","Mouiller à la bière (on peut mettre plus que les 1/3 de litre si on laisse mijoter plus longtemps) et le sucre.","Couvrir la cocotte, la mettre sur feux doux et cuire encore une heure et demi (si vous avez le temps n'hésitez pas à laisser mijoter à feu doux plus longtemps, rallonger éventuellement avec de l'eau ou de la bière)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarbonnade_flamande_(2)","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e6/Ingredients_carbonade.png?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original téléversé par Romary sur Wikipédia français.","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cassolette de sole et cabillaud","name":"Cassolette de sole et cabillaud","ingredients":["1 tranche de cabillaud de plus ou moins 125 g","1 filet de sole","2 de saint jacques","50 g de crevettes grises épluchées","8 grosses moules","5 cl de bière blanche (blanche de Namur, blanche de Bruges ou blanche de Hoegaarden)","5 cl de crème fraîche","5 cl de bisque de homard","30 g de gruyère","Sel,"],"steps":["Cuire les moules et les décoquiller.","Couper les noix de saint jacques tranches de 3 mm d’épaisseur.","Déposer le cabillaud et le filet de sole dans une cassolette ou dans un plat pouvant aller au four.","Verser la bière, la crème et la bisque de homard.","Saler et poivrer.","Faire cuire pendant 10 minutes dans un four préchauffé à 180°.","Au bout de 10 minutes, ajouter les crevettes, les tranches de saint jacques et les moules.","Parsemer de gruyère râpé et gratiner quelques minutes sous le grill","Servir bien chaud"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCassolette_de_sole_et_cabillaud","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Caramel au beurre salé","name":"Caramel au beurre salé","ingredients":["240 g de","100 g de","20 cl de liquide","80 g d'eau"],"steps":["Porter à ébullition le sucre, le beurre et l'eau dans une casserole jusqu'à une couleur caramel en brassant bien.","Ajouter alors la crème fraîche liquide.","Sans cesser de brasser, cuire encore quelques minutes suivant la consistance souhaitée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaramel_au_beurre_sal%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Cr%C3%A8me_de_Salidou_%28caramel_au_beurre_sal%C3%A9%29.jpg/960px-Cr%C3%A8me_de_Salidou_%28caramel_au_beurre_sal%C3%A9%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ji-Elle","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Carrés de céréales de riz soufflé à la guimauve","name":"Carrés de céréales de riz soufflé à la guimauve","ingredients":["1 part de beurre","16 parts de céréales de riz soufflé","20 parts de guimauves","extrait de vanille au goût"],"steps":["Beurrer le fond d'un moule en verre de la taille appropriée à votre quantité","Faire fondre le beurre avec la vanille dans une grande casserole à feu moyen","Ajouter et faire fondre les guimauves dans la casserole","Retirer du feu, ajouter les céréales dans la casserole et mélanger jusqu'à ce que le tout soit uniforme","Verser le mélange dans le moule et égaliser la surface","Laisser refroidir, puis découper en carrés de la taille désirée"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCarr%C3%A9s_de_c%C3%A9r%C3%A9ales_de_riz_souffl%C3%A9_%C3%A0_la_guimauve","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chana dal","name":"Chana dal","ingredients":["250 g de (pois cassés jaunes)","1 cuillère à café de feuilles de","1 cuillère à café de sel","1,3 litre d'eau","1/2 cuillère à café de graines de","1 haché","1 cuillère à soupe de frais finement haché","1/2 cuillère à café de","1/2 cuillère à café de en poudre","1/2 cuillère à café de en poudre","1/2 cuillère à café de","1 cuillère à soupe de fraiche finement hachée,, sel,,, de friture.","Quelques pincées de, en poudre"],"steps":["Lavez le chana dal dans une grande passoire, sous l’eau courante, jusqu’à ce que l’eau qui s’écoule soit claire. Mettez alors le chana dal égoutté à tremper dans assez d’eau pour qu’ils en soient recouverts d’au moins 5 cm. Laissez reposer ainsi à température ambiante 12 h.","Égoutter le chana dal dans une passoire puis le mettre dans une grande casserole, ajouter les feuilles de thé, le sel et 1 litre d’eau. Amener à ébullition, sur feu vif, recouvrir à demi, baisser le feu jusqu'à ce qu’il soit doux et laisser cuire doucement 1 heure.","Dans une autre grande casserole, faire chauffer l’huile, sur feu vif, jusqu’à ce qu’elle grésille. Ajouter les graines de cumin et faire revenir en remuant, pendant 30 secondes avant d’ajouter l’ognon haché et le gingembre. Sur feu moyen, laisser revenir 7 à 8 minutes ou jusqu’à ce que les ognons soient tendres et d’un brun doré. Puis maintenir sur feu modéré.","Gouter pour rectifier, au besoin l’assaisonnement. Verser le contenu de la casserole dans un plat creux chauffé. Saupoudrer de coriandre fraîche et servir aussitôt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChana_dal","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chaud-froid de mirabelles","name":"Chaud-froid de mirabelles","ingredients":["Mirabelles (compter 20 à 30 mirabelles par personne)","Sucre","Glace au caramel","Éventuellement pour les flamber un peu d'alcool fort, mirabelle, cognac..."],"steps":["Nettoyer et dénoyauter les s","Les faire revenir avec un ou deux cuillères à soupe de dans une poêle pendant 5 à 10 minutes","Servir en ajoutant une boule de glace au caramel dans chaque assiette","Faire chauffer un alcool fort (mirabelle, cognac...) jusqu'à ce qu'il soit tiède.","Avant d'ajouter la glace, mettre le feu à l'alcool et verser sur les mirabelles."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChaud-froid_de_mirabelles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Caviar d'aubergine","name":"Caviar d'aubergine","steps":["Prendre deux aubergines, les couper en deux dans le sens de la longueur et les placer au four, en position grill, peau dirigée vers celui-ci (généralement vers le haut) ;","Vérifier la cuisson régulièrement pour éviter que les aubergines ne brûlent ;","Préparation de la sauce. Prendre un citron entier, voire la moitié. Le presser et verser son jus dans de quoi contenir la chair des aubergines. Mettre d'une demi-cuiller à café à une cuiller à café rase d'harissa. Rajouter moitié d'huile d'olive et bien mélanger cette mixture ;","Jeter un œil aux aubergines. Lorsque la peau est bien grillée, sortir les quatre moitiés d'aubergines du four ;","Retirer la chair des aubergines à l'aide d'une grande cuiller en grattant l'intérieur. La mettre dans votre récipient. Écraser les aubergines avec une fourchette tout en les mélangeant bien à votre sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCaviar_d'aubergine","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/D%C3%A9sordre_de_tomates%2C_caviar_d%27Aubergine_%C3%A0_la_flamme%2C_Gabie_restaurant%2C_Montpellier%2C_France.jpg/960px-D%C3%A9sordre_de_tomates%2C_caviar_d%27Aubergine_%C3%A0_la_flamme%2C_Gabie_restaurant%2C_Montpellier%2C_France.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sharon Hahn Darlin","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Chai","name":"Chai","ingredients":["2 bâtons de","autant de en grains","autant de gousses de cardamome","autant de clous de girofle","la moitié de la mesure de base de noix de muscade du moulin","2 fois la mesure de base d'anis en grains","2 fois la mesure de base de gingembre frais en petits bâtons"],"steps":["Faire griller à sec les épices, sauf le gingembre et la muscade, dans une poêle, puis les réduire en poudre à l'aide d'un mortier.","Faire cuire les épices en poudre (3 c. à s.) dans 1 à 2 l. d'eau additionnée d'1/2 à 1 l. de lait de soja, ainsi que d'un peu de sucre brun pendant 15 minutes, passer et déguster."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChai","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Norin_Chai.jpg/960px-Norin_Chai.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kitchi","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Chanfana","name":"Chanfana","ingredients":["1 kg de viande de mouton ou agneau (gigot...)","du vin rouge pour couvrir la viande"],"steps":["La veille, couper la viande en morceau.","La disposer dans un plat creux, et la couvrir de vin rouge.","Ajouter les gousses d'ail écrasées, le laurier et l'huile d'olive.","Saler et poivrer.","Laisser mariner pendant 24 H.","Le lendemain, passer la marinade.","Disposer la viande et les aromates dans un plat allant au four.","Porter le vin rouge à ébullition.","Le verser sur la viande et les aromates.","Cuire au four (th 7/8) pendant 2 heures.","Rectifier l'assaisonnement.","Servir avec des pommes de terres cuites à la vapeur et des légumes de saison.","7/8 - 2 h Traditionnellement, la Chanfana est un plat à base de viande de chèvre (cabra).","Elle est quelquefois remplacée par du mouton, mais jamais de l'agneau ni du chevreau."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChanfana","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Charmout","name":"Charmout","ingredients":["350ml d'","deux grands s","dix gousses d'","trois cuillères à soupe de viande séchée et moulu ()","deux cuillères à soupe de séché et moulu","une demi cuillère à soupe de ou en poudre","deux cuillères à café de","une cuillère à café d'épices"],"steps":["Premièrement, il faut découper les s en petit morceaux","Le faire cuire dans une casserole avec un peu d'huile jusqu'à ce que l'oignon jaunisse.","Ajouter un peu d'eau à l'oignon. Laisser cuire jusqu'à ce qu'il disparaisse. Ensuite, ajouter de aile rapé, du charmout, de la purée de (sans ajouter d'eau) et mélanger le tout pendant 5 minutes. ajouter un peu d'eau du maggi et saler.","mettre dans la sauce le natron","Ensuite ajouter en tournant le gombo sec.","Laisser cuire"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCharmout","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Couscous_sauce_Charmout.jpg/960px-Couscous_sauce_Charmout.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fatakaya","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Caïon","name":"Caïon","ingredients":["un décilitre de crème double,","croûtons frits,","saindoux,","beurre,","vin blanc,","viande de porc,","farine,","un peu de vin."],"steps":["À mettre mariner dans de l'huile ou du vin blanc, durant toute une nuit, de la viande de porc “ caïon ” (en patois) coupée en plusieurs quartiers.","Faire égoutter les morceaux puis les faire revenir à feu vif dans un poêlon tout en faisant fondre le saindoux et le beurre en quantités égales.","Une fois la viande roussie, joindre une pincée de farine puis un peu de vin ainsi qu'une quantité égale d'eau. Enfin laissez mijoter à feu doux, durant deux heures.","Après quoi un quart d'heure avant le service du plat, faire lier avec un décilitre de crème double. Puis pour terminer servez le plat avec des croûtons frits."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCa%C3%AFon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Champignons farcis","name":"Champignons farcis","steps":["Émincer les échalotes puis les faire dorer dans le beurre.","Ajouter ensuite les poireaux en tranches et de l'huile d'olive et laisser cuire environ 10 minutes tout en remuant régulièrement.","Pendant ce temps-là, nettoyer les champignons, séparer les pieds des chapeaux et couper les pieds en petits cubes.","Faire frire les lardons à part sans matières grasses. Lorsqu'ils commencent à dorer, les ajouter aux poireaux. Ajouter les tomates vidées et coupées en cubes, le fromage de chèvre, les pieds de champignons et l'œuf préalablement battu. Bien mélanger, saler, poivrer, ajouter la muscade et mélanger encore. Laisser mijoter le tout jusqu'à évaporation du liquide.","Disposer les champignons dans le plat huilé et huiler également l'extérieur et l'intérieur des champignons. Remplir les champignons avec la préparation et ajouter de l'emmental râpé dessus.","Faire cuire 10 minutes à 180° (thermostat 6)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChampignons_farcis","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Oeufs_farcis_aux_champignons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jpbrigand2","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Charlotte au chocolat","name":"Charlotte au chocolat","ingredients":["200 g de mousse au chocolat,","30 biscuits à la cuillère,","6 cuillerées à soupe de sirop de sucre de canne,","½ cuillère à café d’extrait de vanille,","5 cuillerées à soupe d'eau."],"steps":["Mélanger le sirop au sucre de canne, l'extrait de vanille et l'eau ;","Y tremper un à un les biscuits et en tapisser le moule ;","Verser une couche de mousse, alterner avec les biscuits, verser le reste de la mousse et terminer avec les biscuits ;","Mettre au réfrigérateur six heures avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCharlotte_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7c/Charlotte_%28dessert%29_-_premi%C3%A8re_%C3%A9tape.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"antoine Original téléversé par Antoinel sur Wikipédia français.","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Charlotte aux pommes et à la cassonade","name":"Charlotte aux pommes et à la cassonade","ingredients":["30 biscuits à la cuillère","100 à 150 g de","75 g de","6 cuillères à soupe de de canne","8 cuillères à soupe d’ eau","½ cuillère à café d’extrait de"],"steps":["Couper les pommes. Fondre le beurre dans une poêle et y ajouter la cassonade cuillère par cuillère. Lorsque le mélange mousse, ajouter les pommes, mélanger et cuire 30 min","Mélanger le sucre de canne, l'eau et l'extrait de vanille. Y tremper un à un les biscuits avant d'en tapisser le moule","Verser la moitié des pommes dans le moule, mettre une couche de biscuits, verser le reste pommes et couvrir de biscuits. Couvrir d'une assiette","Mettre au frais six heure"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCharlotte_aux_pommes_et_%C3%A0_la_cassonade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4b/Charlotte_aux_pommes.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Antoinel at fr.wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Charlotte aux fraises","name":"Charlotte aux fraises","ingredients":["500 g de","30 biscuits à la cuillère","150 g d'amandes en poudre","150 g de","2 jaunes d’","100 g de","80 g de","50 g de sucre glace","1/2","6 cuillerées à soupe de sirop de sucre de canne","½ cuillère à café d’extrait de","5 cuillerées à soupe d'eau"],"steps":["Mélanger les jaunes d’œufs et le sucre semoule. Ajouter le beurre fondu et la poudre d'amande. Mélanger.","Fouetter la crème et l'incorporer délicatement à la préparation","Mélanger le sirop au sucre de canne, l'extrait de vanille et l'eau. Y tremper un à un les biscuits et en tapisser le moule","Laver, équeuter et couper en lamelles 400 g de fraises","Verser une couche de la préparation, alterner avec une couche de fraises et de biscuits","Terminer avec les biscuits. Mettre au réfrigérateur 6 heures avant de démouler","Préparer le coulis de fraises, presser un demi citron, couper le reste des fraises en quartiers, ajouter le sucre glace et mixer le tout"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCharlotte_aux_fraises","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Part_de_charlotte.JPG/960px-Part_de_charlotte.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chapati","name":"Chapati","ingredients":["250 g de farine de blé complète,","1 c à c de sel,","200 ml d'eau environ. On peut aussi utiliser du lait ou du petit lait."],"steps":["Mettez la farine et le sel dans une jatte, faites une fontaine au centre et incorporez peu à peu l'eau.","Pétrissez la pâte 10 minutes, couvrez-la d'un linge de ménage légèrement humidifié et laissez-la dans un endroit frais pendant 30 minutes.","Pétrissez-la vigoureusement, puis séparez-la en 12 morceaux","Étalez-les, en ronds minces, sur une surface de travail farinée.","Graissez légèrement une plaque ou une poêle - traditionnellement, on travaille avec une plaque métallique non graissée appelée tawa - et faites cuire les chapati à feu doux. Quand les boursouflures se forment à la surface, retournez-les.","Quand ils prennent couleur, retirez-les et tenez-les au chaud pendant que vous faites cuire le reste.","Badigeonnez de beurre sur un côté et servez chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChapati","country":"India","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/A_plate_of_Matooke%2C_Rice%2C_Irish_potatoes%2C_chapati%2C_French_beans.jpg/960px-A_plate_of_Matooke%2C_Rice%2C_Irish_potatoes%2C_chapati%2C_French_beans.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ssemmanda will","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Chaudeau","name":"Chaudeau","ingredients":["1 litre de lait.","3 œufs.","1 gousse de vanille.","Muscade","1 zeste de citron vert.","Cannelle"],"steps":["Faire chauffer 1 litre de lait (lentement) avec la muscade, la vanille, la canelle râpées et 1 zeste de citron vert. Le lait ne doit pas bouillir.","Ajouter 3 jaunes d'œufs un peu fouettés.","Remuer régulièrement pendant 10 à 15 min jusqu'à ce que cela prenne une consistance crémeuse.","Battre les blancs d'œufs en neige très ferme. Le mélanger lentement avec le lait, à feux doux, pendant 15 min de plus pendant qu'on continue à remuer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChaudeau","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Le_chaudeau_port%C3%A9_aux_mari%C3%A9s_-_Le_Pautre_-_btv1b84341096.jpg/960px-Le_chaudeau_port%C3%A9_aux_mari%C3%A9s_-_Le_Pautre_-_btv1b84341096.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"fr:Livre de cuisine/Champignons à la grecque","name":"Champignons à la grecque","ingredients":["50 g d',","130 g de champignons de Paris frais,","15 g de cèpes séchés,","200 g de girolles cuites vapeur ou fraîches,","100 g de vin blanc moelleux,","200 g de tomates cerises,","1,8 g de feuilles de laurier fraîches,","5 g de thym frais,","4,5 g de coriandre séchée,","20 g de gelée de fruits,","2 g de sel,","0,4 g de poivre du moulin."],"steps":["Laver les tomates cerises, placer dans un mixeur, hacher, filtrer. Laver le thym sous l'eau froide et l'effeuiller.","Couvrir les cèpes sèches d'eau pendant 15 min puis récupérer l'eau de trempage, la filtrer et la garder pour la cuisson.","Nettoyer les champignons de Paris puis les couper en demi-rondelles.","Faire chauffer l'huile de cuisson dans le wok.","Dans le wok, ajouter les champignons de Paris, les cèpes, les girolles puis mélanger.","Arroser avec le vin blanc, le jus de tomate et l'eau des cèpes. Ajouter les feuilles de laurier et le thym puis mélanger.","Ajouter la coriandre, la gelée de fruits, le sel, le poivre et mélanger.","Cuire pendant 15 min environ, goûter, rectifier l'assaisonnement, enlever les feuilles de laurier."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChampignons_%C3%A0_la_grecque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Choucroute","name":"Choucroute","ingredients":["750 g de choucroute,","500 g de pommes de terre,","300 g de collet (échine de porc) salé,","300 g de palette fumée,","4 paires de saucisses de Strasbourg, appelées « knacks »,","4 saucisses de Montbéliard, ou 4 gendarmes,","300 g de lard fumé et/ou salé,","une dizaine de baies de genièvre,","1 ,","1 gousse d',","saindoux,","vin blanc sec,","sel, poivre."],"steps":["Macéré de longues semaines dans sa saumure, le chou doit en premier lieu être lavé soigneusement dans plusieurs eaux afin de le dessaler. Il est même recommandé de le blanchir, c’est-à-dire de le plonger quelques minutes dans l'eau bouillante après lui avoir fait subir un premier lavage sommaire à l'eau courante, puis de le rincer et de l’égoutter. Il est alors prêt à être cuisiné.","Faire fondre l'oignon émincé dans le saindoux. Cette étape est facultative, on peut en effet aussi piquer un oignon avec des clous de girofle et le disposer au cœur de la choucroute.","Dans un faitout, disposer une bonne couche de choucroute, l'ail et l'oignon, puis les viandes à l'exception de celles qui nécessitent un autre mode de cuisson (voir ci-dessous), puis une nouvelle couche de choucroute. Mouiller abondamment avec un mélange de vin blanc sec et d'eau.","Les proportions du mélange sont affaire de goût, à défaut d'expérience on peut faire moitié eau, moitié vin. Le mouillage peut également être fait avec un mélange de bière blonde légère, par exemple de type Pils, et d'eau, selon le même principe. Assaisonner raisonnablement.","Mettre à cuire 1h30 à feu doux à moyen, de sorte que l'ensemble soit porté à ébullition. L'utilisation d'un autocuiseur permet de ramener le temps de cuisson à 3/4 h / 1 h, à compter de la mise sous pression. Ce plat peut être réchauffé avec bonheur en vue d'une consommation au cours des jours suivants, il prend en effet des arômes plus prononcés à chaque fois.","Accompagner de pommes de terre cuites à la vapeur et de knacks pochés (10 min)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChoucroute","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Choucroute-p1030190.jpg/960px-Choucroute-p1030190.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rama","licence":"CC BY-SA 2.0 fr"},{"title":"fr:Livre de cuisine/Chicons au gratin","name":"Chicons au gratin","ingredients":["6 gros s","3 belles tranches de","6 petites","pour la sauce :, jus de cuisson des chicons,, sel,"],"steps":["Cuire les légumes à l'eau bouillante salée dans 2 casseroles différentes.","Réserver les légumes, en égouttant les chicons de manière à ce qu'ils perdent leur eau.","Pendant ce temps, préparer la sauce blanche : faire sécher 2 cuillères de farine dans du beurre fondu. Mouiller avec le jus de cuisson des chicons jusqu'à obtenir une consistance nappante. Saler, poivrer. Pour les amateurs de sensations fortes, on peut ajouter un trait de vinaigre.","Entourer chaque bâton de chicon d'une demi tranche de jambon, disposer sur un plat avec les pommes de terre.","Napper de sauce, d'un peu de fromage râpé et passer au four.","Pour une version plus légère, on peut remplacer la sauce blanche par un peu de crème fraîche épaisse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChicons_au_gratin","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chocolat chaud à la cannelle","name":"Chocolat chaud à la cannelle","ingredients":["1/2 litre de entier","100 cl de crème liquide","100 g de roux","2 bâtons de","150 g de noir à 70%"],"steps":["Mettez le chocolat noir à fondre dans une petite casserole au bain-marie.","Dans une casserole, faites bouillir le lait, le sucre roux et la crème liquide, puis ajoutez les bâtons de cannelle et laissez infuser 20 minutes.","Enlevez la cannelle et faites bouillir une nouvelle fois la préparation, puis versez-la encore bouillante sur le chocolat fondu, et remuez bien pour mélanger.","Remettez à cuire le mélange à feux doux pendant 10 minutes et servez chaud.","Petit plus : Râpez du chocolat noir puis rajouter le sur la préparation encore chaude, et dégustez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChocolat_chaud_%C3%A0_la_cannelle","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cheesecake","name":"Cheesecake","ingredients":["50 g de","250 g de graham crackers","200 g de","3 cuillères à soupe de Maïzena","730 g de cream cheese","2 œufs","10 cl de crème fraîche épaisse","1 sachet de","un zeste d'orange","500 g de s","100 g de fraises","25 g de sucre","une cuillère à soupe d'eau"],"steps":["Pour préparer la pâte, écraser les graham crackers.","Dans un bol, mélanger les graham crackers avec le beurre préalablement fondu. Disposer le tout dans un moule tapissé de papier sulfurisé.","Tasser avec un verre pour obtenir une pâte d'environ 1 cm d'épaisseur. Mettre au réfrigérateur pendant 60 min.","Mélanger le sucre et la Maïzena","Incorporer les œufs entiers","Ajouter peu à peu le cream cheese à la préparation","Puis verser dans le bol la crème fraiche, la vanille et le zeste d'orange","Bien mélanger les ingrédients","Placer la garniture dans le moule","Faire cuire à four chaud (200°C-240°C) pendant 45 min","Démouler après avoir laissé reposer une heure et demie. Décorer de fraises.","Faire cuire les fraises, le sucre et l'eau à feu doux jusqu'à obtention d'un","Passer (filtrer) le mélange et glacer le mélange."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCheesecake","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Cold_cheesecake_02.jpg/960px-Cold_cheesecake_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Krzysztof Golik","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Chorba frik","name":"Chorba frik","ingredients":["300 grammes de viande de bœuf hachée","200 grammes de blé vert concassé","100 grammes de céleri haché","100 grammes de persil haché","2 cuillères à café de sel","2 litres d'eau","100 grammes de pois chiches trempés (option)"],"steps":["La chorba frik (شربة فريك) est un soupe populaire algérienne et tunisienne à base de blé vert concassé.","C'est un plat spécial de la région des hauts plateaux (Région de Sétif)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChorba_frik","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/CHORBA_FRIK_TUNISIENNE.jpg/960px-CHORBA_FRIK_TUNISIENNE.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CARTHGIAN GOAT","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Chrik","name":"Chrik","ingredients":["200 g de beurre fondu","4 œufs + 1 jaune","1 pincée de sel","1 noix de levure de boulangerie","200 g de graines de sésame"],"steps":["Dans un grand saladier, mélanger la farine et le sucre, puis creuser un puits.","Y verser le beurre fondu, les œufs entiers, le sel et la levure préalablement diluée dans un peu d'eau.","Bien mélanger puis incorporer 150 g des graines de sésame.","Ajouter le lait après l'avoir fait tiédir, puis pétrir jusqu'à l'obtention d'une pâte élastique et malléable (15 minutes environ).","Former des boules de la grosseur d'une et les disposer sur une plaque de cuisson beurrée.","Les badigeonner de jaune d'œuf et les saupoudrer des graines de sésames restantes.","Laisser reposer une demi-heure avant de mettre les brioches au four à 180 °C (thermostat 6) pendant 20 à 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChrik","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Churro","name":"Churro","ingredients":["250ml d’eau,","150g de farine,","Sucre cristallisé,","Huile d'olive."],"steps":["Portez l’eau à ébullition.","Ajouter la farine et mélangez jusqu'à que la masse soit homogène et qu'elle se décolle des parois de la casserole.","Mettez la pâte dans une poche à douille cannelée de 1 cm de diamètre.","Faites chauffer l’huile dans une friteuse.","Formez des bandes de pâte de 10 cm de long à l’aide de votre poche à douille directement à la poêle.","Laissez dorer 1 minute de chaque côté en retournant les churros.","Faites plusieurs tournées.","Laissez égoutter sur un papier absorbant.","Saupoudrez de sucre cristallisé.","Servez chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChurro","country":"Spain","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Chocolate_with_churros.jpg/960px-Chocolate_with_churros.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:Dominik","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chutney","name":"Chutney","steps":["Mettre tous les ingrédients dans une marmite et laisser mijoter tout doucement 40 minutes environ.","Lorsque le chutney est d'une consistance acceptable, c'est-à-dire qu'il ressemble à une confiture, répartir dans des pots, laisser refroidir et conserver au frigo.","Pour accompagner curry, kebab, brochettes, samosas...Vous pouvez en accentuer le goût en ajoutant un peu plus de piment rouge."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChutney","country":"India","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d0/Len%C3%B4tre-Foie_gras_de_canard_au_parfum_d%E2%80%99orange%2C_brioche_et_chutney_fruit%C3%A9.jpg/960px-Len%C3%B4tre-Foie_gras_de_canard_au_parfum_d%E2%80%99orange%2C_brioche_et_chutney_fruit%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Chicken supreme","name":"Chicken supreme","ingredients":["¼ de tasse de beurre fondu.","½ tasse de miel.","¼ de tasse de moutarde.","1 cuiller à café de curry en poudre.","4-5 blancs de poulet (ou de dinde, dans ce cas c’est un turkey supreme)."],"steps":["Dans une poêle, mélanger tous les ingrédients sauf la volaille.","Ajouter la volaille à la préparation pour qu’elle en soit recouverte. Faire cuire à feu moyen 45 minutes en arrosant régulièrement et en tournant la volaille à mi-cuisson.","Servir avec une salade et des pommes de terre sautées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChicken_supreme","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Restaurant_le_Moulin_de_la_Galette_-_Supr%C3%AAme_de_poulet_fermier_et_pur%C3%A9e_maison.jpg/960px-Restaurant_le_Moulin_de_la_Galette_-_Supr%C3%AAme_de_poulet_fermier_et_pur%C3%A9e_maison.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Chou-fleur à la crème","name":"Chou-fleur à la crème","steps":["Faire cuire les têtes de chou-fleur dans une casserole d'eau bouillante salée.","Après cuisson, égoutter puis écraser grossièrement le chou-fleur.","Ajouter la crème et le gruyère râpé.","Mélanger et rectifier l'assaisonnement si nécessaire.","Catégorie:Accompagnements Chou-fleur à la crème"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChou-fleur_%C3%A0_la_cr%C3%A8me","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chè","name":"Chè","ingredients":["grains de soja vert"],"steps":["Laver les grains de soja à l'eau.","Faire bouillir le soja dans une petite casserole à feu fort jusqu'à ébullition puis à feu doux jusqu'à ce que les grains soient mous.","Ajouter de l'eau au besoin.","Avant de servir, ajouter le sucre et la éventuelle."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCh%C3%A8","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Chili con carne","name":"Chili con carne","ingredients":["1 kg de paleron ou de basse côte,","3 oignons,","2 grandes boîtes de haricots rouges,","1 petite boite de maïs,","500 ml de purée de tomates,","pâte de piment ou poudre de chili,","1 cuillère à café de cumin,","1 cuillère à café de paprika,","1 cuillère à café d'origan en poudre,","20 cl de vin blanc sec,","huile d'olive."],"steps":["Couper la viande en petites lamelles.","Couper les oignons en petits dés.","Faites revenir la viande et les oignons à feu très vif dans de l'huile.","Égoutter la viande si elle a rendu trop d'eau.","Déglacer au vin blanc.","Ajouter la purée de tomates et refaire mijoter.","Ajouter les haricots et le maïs.","Ajouter les épices, saler, poivrer et ajouter du piment progressivement.","Goûter régulièrement et corriger le goût, que le cumin parfume. Ne pas trop relever.","Laisser mijoter 1h30."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChili_con_carne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Chili_fries.jpg/960px-Chili_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"@joefoodie from USA","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Chouquette","name":"Chouquette","ingredients":["150 g de farine,","250 g d’eau,","80 g de beurre,","3 à 4 œufs,","1 pincée de sel,","1 cuillère à soupe de sucre."],"steps":["Mettre l'eau, le sel et le beurre dans une casserole anti-adhésive.","Lorsque l'eau bout, hors du feu jeter la farine d'un bloc. Mélanger rapidement à la jusqu'à obtention d'une boule de pâte lisse et ferme.","Si la pâte est humide l'assécher sur le feu quelque minutes.","L'ajout des œufs est une opération délicate. Il se peut que 3 œufs suffisent. Il faut savoir s'arrêter à temps. Battre le dernier œuf dans un , pour pouvoir par la suite l'ajouter petit à petit.","Ajouter les œufs un par un jusqu'à consistance homogène et lisse. Arrêter d'incorporer les œufs lorsqu'on observe la formation d'une \"pointe\" de pâte lorsqu'on veut la faire couler de la spatule.","Dresser à la ou à la cuillère sur une plaque bien beurrée. Si vous dressez à la poche, abaisser les pointes au doigt ou au pinceau humide.","Cuire à 200 °C (400 °F) pendant 15 à 20 minutes au milieu du four.","Lorsque les choux ont bien gonflé et qu'ils montrent une coloration, entrouvrir le four pour les dessécher."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChouquette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Chouquette_%28cropped%29.jpg/960px-Chouquette_%28cropped%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Aerith at French Wikipedia.","licence":"CC0"},{"title":"fr:Livre de cuisine/Chawanmushi","name":"Chawanmushi","ingredients":["600ml de bouillon à base de :","graines de (peut être omis)","4g de (poudre de bonite)","du ou du (vin japonais)","2 cuillères à soupe de","1 cuillères à café de sel","Ingrédients de décoration tels que :","des s","du blanc de","des","des"],"steps":["Poser les 4 bols dans un panier vapeur ;","Recouvrez le panier avec une serviette ;","Posez le couvercle sur la serviette en laissant un espace pour que la vapeur puisse s'échapper : (La serviette sert à éviter que des gouttes de condensation ne tombent sur le chawanmuchi en cours de cuisson)","Lorsque l'eau bout et que la vapeur monte,","C'est maintenant que vous pouvez y poser délicatement la crevette ou le brocoli comme éléments décoratifs,","Laisser cuire encore 2 minutes. Au total 2 min de cuisson à feu vif et 12 min à feu moyen ;","Pour vérifier la cuisson, piquer la surface avec une brochette très fine : (si l'eau monte au dessus de la surface solide et qu'elle est claire, alors votre chawanmushi est à point).","Retirer immédiatement du feu : (si vous laissiez plus longtemps, la surface serait toute trouée et le goût en serait gâté)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChawanmushi","country":"Japan","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Le_homard_Breton%2CChawanmushi%2C_huile_de_fenouil._L%27Anthocyane%2C_Lannion.jpg/960px-Le_homard_Breton%2CChawanmushi%2C_huile_de_fenouil._L%27Anthocyane%2C_Lannion.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syced","licence":"CC0"},{"title":"fr:Livre de cuisine/Chorba","name":"Chorba","ingredients":["500 g de collier de mouton,","1 oignon,","3 tomates,","1 carotte,","1 courgette,","1 pomme de terre,","2 petites branches de céleri (bessbass),","1 poignée de pois chiches (hmissa),","1 bouquet de coriandre,","1 cuiller à soupe de tomates concentre,","1 cuiller à café de cannelle,","1 cuiller à café de poivre rouge,","5 ou 6 feuilles de menthe,","sel, poivre et eau,","1 citron jaune,","vermicelle,","2 cuillers a soupe d’huile d’olives ou de smen."],"steps":["Mettre la viande dans une .","Râper tous les légumes ajouter la tomate concentrée, les pois chiches et l'huile (ou smen).","Mettre sur le feu et faire revenir environ 3 a 4 minutes.","Verser l’eau.","Ajouter les épices, le sel et le poivre.","Fermer la cocote et laisser cuire environ 25 a30 minutes.","Jeter le vermicelle et laisser cuire la chorba encore 15 minutes a découvert.","Une fois le vermicelle cuit, hacher finement la coriandre et la menthe, réserver à la fin de cuisson pour les jeter dans la chorba avant de servir.","Servir dans de petit bols a soupe avec un petit filet de citron jaune."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChorba","country":"India","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/59/Chorba_setif.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Waran18","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Choucroute pour 4","name":"Choucroute pour 4","ingredients":["1 kg de choucroute marinée (dans le vin ou dans le vinaigre),","250 g de bacon ou de jambon,","250 g de kolbassa,","1 gros ,","4 pommes de terre,","1 bière,","4 côtelettes de porc fumé (kasseler),","4 à 6 saucisses (knackwurst, allemande, toulouse, Jean Bonneau L.F., etc.),","Baies de genièvre."],"steps":["Épluchez les pommes de terre, faites-les bouillir environ 5 minutes puis coupez-les en cubes.","Rincez la choucroute et égouttez.","Coupez l'oignon en dés.","Dans une grand chaudron, faire revenir l'oignon, puis le bacon.","Ajoutez la choucroute, la bière et les baies de genièvre.","Couvrez et laissez mijoter 90 minutes.","Ajoutez les patates, les saucisses, les côtelettes et le reste et laisser mijoter encore 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChoucroute_pour_4","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Fabrication_de_la_choucroute_-_btv1b10212725x.jpg/960px-Fabrication_de_la_choucroute_-_btv1b10212725x.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kauffmann, Paul (1849-1940). Illustrateur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Chorba frik2","name":"Chorba frik2","ingredients":["300 grammes de basse côte d'agneau","200 grammes de frick (blé vert concassé)","100 grammes de céleri haché","100 grammes de coriandre haché","1 cuillère à soupe de concentré de tomate","1 cuillère à café de paprika","1 cuillère à café de poivre","1 cuillère à café de coriandre moulue","2 cuillères à café de sel","2 cuillères à soupe d'huile","2 tomates fraîches","2 litres d'eau","1 citron"],"steps":["La chorba frik (شربة فريك) est un soupe populaire algérienne à base de blé vert concassé.","C'est un plat spécial de la région des hauts plateaux (Région de Sétif)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FChorba_frik2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Clafoutis","name":"Clafoutis","ingredients":["500 g de cerises noires,","4 entiers,","125 g sucre semoule,","1 pincée de sel fin,","80 g de farine,","½ l de lait,","1 sachet de sucre vanillé,","40 g de beurre."],"steps":["Laver à l'eau froide et équeuter les cerises, les disposer dans un plat bien beurré.","Battre les œufs en omelette. Ajouter le sel, le sucre et bien mélanger. Ajouter ensuite la farine tamisée. Le mélange doit être bien lisse.","Délayer avec le lait. Verser la pâte sur les cerises, et parsemer la surface de noix de beurre.","Cuire à four moyen pendant 45 min, jusqu’à ce que le clafoutis soit bien pris et doré. Vérifier la cuisson avec la pointe d’un couteau, la lame doit ressortir sèche.","Laisser refroidir et saupoudrer de sucre vanillé. Servir tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FClafoutis","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Clafoutis_cerises.jpg/960px-Clafoutis_cerises.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Compote de pommes","name":"Compote de pommes","ingredients":["20 pommes fraîches,","1 tasse de sucre."],"steps":["Peler les pommes et les déposer dans un grand bol d'eau pour qu'elles ne brunissent pas.","Mettre les pommes coupées en quatre dans un gros chaudron sur le rond à médium pendant une demi-heure.","Remuer toutes les deux minutes.","Vérifier que les pommes soient ramollies.","Fermer le rond et mettre les pommes par petits groupes dans le mélangeur.","Quand la texture est uniforme, retirer les pommes.","Réfrigérer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCompote_de_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Gromperekichelcher_avec_compote_de_pommes.jpg/960px-Gromperekichelcher_avec_compote_de_pommes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikibubulle","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Clafoutis aux abricots","name":"Clafoutis aux abricots","ingredients":["600 g d's","4 s","50 g de","100 g de","75 g de","20 cl de","un peu de en poudre","du."],"steps":["Mettre dans le mixer les œufs, le beurre fondu, la farine, le sucre, le lait et le gingembre, faire tourner.","Beurrer un plat à gratin.","Dénoyauter les abricots et les répartir au fond du plat, face bombée sur le dessus.","Verser dans le plat la préparation du mixer.","Faire cuire à four préchauffé à 210° pendant 10 minutes, baisser le four à 180° et faire cuire 20 minutes supplémentaires.","Saupoudrer de sucre glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FClafoutis_aux_abricots","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cocas","name":"Cocas","ingredients":["300 g de farine,","1 œuf,","75 g de beurre,","2 c.à.s d'huile,","2 c.à.s de lait,","Sel."],"steps":["Mettre la farine dans une . Saler, incorporer l'huile, le beurre en petits morceaux et mouiller avec le lait.","Rouler la pâte en boule et laisser reposer 30 min.","Étaler au de la pâte sur la planche à pâtisserie ; elle doit être bien fine.","Découper des cercles de 15 cm. Mettre de la frita, de la soubressade ou de la chakchouka au milieu.","Refermer comme un chausson en appuyant bien sur les bords. Dorer avec un jaune d'œuf.","Déposer les cocas sur une plaque de cuisson préalablement couverte d'un papier d'aluminium.","Mettre au four chaud et faire cuire 20 à 30 min.","Le temps de cuisson exact nécessite une surveillance délicate : attendre qu'un parfum de pâte cuite se dégage, puis observer la coloration. Les cocas ne doivent pas se colorer en foncé et le dessous (au contact du papier d'aluminium) ne doit pas devenir noir. Dès que ça commence : ôter les cocas du four et les mettre sur une surface de refroidissement.","Se mange froid, ou légèrement tiède, dans un délai de 24 heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCocas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Confit d'oignons","name":"Confit d'oignons","ingredients":["500 g d's","3 c. à soupe (45 ml) de vinaigre de Xérès","sel et poivre du moulin"],"steps":["Couper les oignons en fines rondelles.","Faire fondre le beurre, y ajouter les oignons et le sucre et cuire, à feu doux, environ 30 minutes, jusqu'à ce que le tout soit légèrement coloré, en remuant de temps en temps.","Verser le vinaigre de Xérès et le vin rouge.","Saler, poivrer et poursuivre la cuisson 15 à 20 minutes à découvert, en remuant souvent."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FConfit_d'oignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Concombres à la cretoise","name":"Concombres à la cretoise","ingredients":["3 concombres,","250 g de féta,","200 g de petites olives noires.","1 yaourt brassé,","2 c à soupe de crème fraîche,","1/2 citron,","1 cuillerée à soupe d'huile d'olive,","sel,","poivre du moulin."],"steps":["Pelez les concombres, ouvrez-les en deux dans le sens de la longueur enlevez les pépins à l'aide d'une cuillère à café.","Détaillez la chair en dés.","Mettez-les dans une passoire, saupoudrez de sel.","Laissez-les dégorger 30 minutes.","Épongez-les sur du papier absorbant.","Coupez la féta en petits cubes. La sauce: mettez dans un bol le jus du demi citron, le yaourt, la crème fraîche et l'huile d'olive.","Fouettez. Disposez, sur un plat de service creux, les dés de concombre, les cubes de féta.","Arrosez de sauce au yaourt.","Mélangez. Saupoudrez de poivre et légèrement de sel. Décorez avec les olives noires.","Servez très frais. Vous pouvez agrémenter cette salade de fines herbes et ajouter des petites tomates cerises."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FConcombres_%C3%A0_la_cretoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Concassé de tomates","name":"Concassé de tomates","ingredients":["1 boîte de s pelées","1 brique de de","1 gousse d'","1 filet d'"],"steps":["Éplucher et couper l'oignon. Le faire revenir avec un peu d'huile. Ajouter l'ail finement coupé, et les herbes.","Ajouter les tomates pelées et le coulis de tomate. Mélanger et laisser cuire à feu doux pendant ½ heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FConcass%C3%A9_de_tomates","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Concasse_de_tomate2.JPG/960px-Concasse_de_tomate2.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Coddle","name":"Coddle","steps":["Couper le bacon en dés de 3 cm.","Faire cuire le bacon et les saucisses dans le bouillon porté au préalable à ébullition pendant 5 minutes.","Retirer saucisses et bacon.","Préserver le bouillon.","Trancher les saucisses en quatre morceaux égaux.","Eplucher les pommes de terre et les oignons et les couper en tranches épaisses.","Disposer les tranches de au fond d’une casserole à hauts bords, puis une couche d’oignons et la moitié du bacon et des saucisses.","Recommencer l’opération et finir par une couche de pomme de terre.","Verser le bouillon et laisser mijoter à feu doux et à couvert pendant environ une heure.","Catégorie:Cuisine britannique"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCoddle","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Coddle.jpg/960px-Coddle.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Coddle head at English Wikipedia","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Coca de llanda","name":"Coca de llanda","ingredients":["200 g de sucre cristallisé","2 oranges","sucre cristallisé pour la surface","cannelle en poudre pour la surface"],"steps":["Huiler un tian ou une plaque à four rectangulaire.","Laver les oranges et râper finement les zestes, puis les presser.","On doit obtenir 150 ml de jus d'orange.","Mélanger le jus, les zestes, les œufs, la farine, la levure, le lait, le sucre et l'huile d'olive.","Verser au moule, dessiner des rayures avec du sucre cristallisé mélangé avec de la cannelle en poudre et cuire au four préchauffé à 180 ºC pendant 35 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCoca_de_llanda","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Confit de figues","name":"Confit de figues","ingredients":["250 g de figues fraîches,","100 g de sucre,","un peu de sel,","50 g de beurre,","sucre vanillé,","4 s."],"steps":["Faire cuire au bain-marie le beurre et les figues ;","Mélanger le sucre et les œufs, puis mélanger avec les figues ;","Faire cuire la préparation au four pendant 30 minutes ;","Servir frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FConfit_de_figues","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ciorbă de burtă","name":"Ciorbă de burtă","steps":["4 litres d'eau","un gros morceau de","un petit morceau de gras","500g de épaisse","2 s","1 branche de","1 feuille de","sel"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCiorb%C4%83_de_burt%C4%83","country":"Romania","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Confiture de fraises","name":"Confiture de fraises","ingredients":["fraises bien mûres et juteuses,","sucre (environ par kg de fraises),","jus de citron (comptez environ par kg de fraises, selon votre goût)."],"steps":["Lavez les fraises, séchez-les et coupez-les en petits morceaux.","Préparez un sirop de sucre. Mettez le sucre dans une marmite à bord haut avec un peu d'eau et chauffez jusqu'à ce que le sucre soit fondu.","Ajoutez les fraises au sirop.","Ajoutez le jus de citron.","Portez à ébullition à feu très vifLa confiture cuite rapidement gardera plus de goût. Évitez la cuisson longue à feu doux qui dénaturera le goût du produit. pendant plusieurs minutes en remuant fréquemment.","Vers la fin de la cuisson, si les fraises étaient dures et ne sont pas bien décomposées, passez un coup de mixeur.","Pour vérifier que la confiture est cuite, placez-en une cuillerée dans une assiette froide, et faites une croix avec une petite cuillère. Si elle se résorbe, la confiture n'est pas cuite. Si la croix reste visible durant plusieurs secondes, la confiture est cuite.","Versez la confiture bouillante dans les pots à l'aide de l'entonnoir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FConfiture_de_fraises","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Juan_Gris_-_La_confiture_de_fraises_%28The_Pot_of_Strawberry_Jam%29_%281917%29.jpg/960px-Juan_Gris_-_La_confiture_de_fraises_%28The_Pot_of_Strawberry_Jam%29_%281917%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Gris","licence":"Public domain"},{"title":"fr:Livre de cuisine/Claclo","name":"Claclo","ingredients":["6 moyennes","1 pot de tamisée (mesurer avec un pot de yaourt)","Du sel","1 cuillère à soupe d' découpé","Du en poudre (facultatif)","De l'"],"steps":["Enlevez la peau des bananes.","Écrasez-les dans un mortier, un talier ou dans un mixer.","Ajoutez un peu de sel, de piment en poudre, l'oignon découpé et mélangez bien le tout.","Chauffez l'huile dans une poêle et avec la pâte obtenue, formez des noix avec vos doigts ou à l'aide d'une cuillère à soupe et laissez dorer de chaque côté.","Aidez-vous d'une fourchette pour ne pas que les noix se collent et pour les retirer facilement de l'huile avec une écumoire. (pressez le claclo entre la fourchette et l'écumoire pour retirer le surplus d'huile).","Mettez du papier absorbant dans votre passoire pour ne pas que votre claclo soit plein d'huile et régalez-vous!"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FClaclo","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Claclo_1.jpg/960px-Claclo_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blessingedi76","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Cococha","name":"Cococha","steps":["Des mûres (peau de couleur jaune) et fermes sont épluchées et mises à la cuisson.","Une fois cuites, elles sont broyées dans un mortier en bois jusqu'à l'obtention d'une pâte homogène à laquelle on ajoute de l' rouge selon sa convenance et une pincée de sel.","La pâte obtenue, façonnée en boule, est marquée de sillons à l'aide des doigts, puis enduite d'une mixture faite d'huile de palme rouge, de et d's (petites amandes à l'arôme très prononcé) grillés à la poêle et broyés.","Cette boule est alors prête pour la dégustation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCococha","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cookies aux pépites de chocolat","name":"Cookies aux pépites de chocolat","ingredients":["250 g de","120 g de","1 jaune d'œuf","1/2 sachet de","250 g de","100 g de","200 g de pépites","1 pincée de sel"],"steps":["Mélanger le tout","Laisser reposer 1h au réfrigérateur","Disposer en petits disques sur une plaque au four beurrée et farinée","Mettre au four préchauffé à 200°C","Les sortir quand ils sont plus dorés sur les bords qu'au centre (après 8 à 12 minutes au four)"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCookies_aux_p%C3%A9pites_de_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Pr%C3%A9paration_des_cookies%2C_apr%C3%A8s_cuisson%2C_mars_2020_%282%29.jpg/960px-Pr%C3%A9paration_des_cookies%2C_apr%C3%A8s_cuisson%2C_mars_2020_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Cookies flocons d'avoine et raisins secs","name":"Cookies flocons d'avoine et raisins secs","ingredients":["125 g de beurre (1/2 tasse)","1/2 tasse de mélasse","2 œufs","1 cuillère à café de sel (moins si vous utilisez du beurre salé)","1 cuillere à café de bicarbonate de soude","2 tasses de flocons d'avoine"],"steps":["Dans un grand bol, mélanger le beurre, le sucre, la mélasse et les œufs.",":Si vous ne trouvez pas de mélasse, utilisez 3/4 de tasse de vergeoise ou de , ou 1 tasse de sucre blanc et 3/4 de tasse de sucre brun très foncé et au goût très marqué, genre cassonade de Madagascar ou demerara.","Lorsque le tout est bien mélangé, saupoudrez la farine, le sel et le bicarbonate en mélangeant au fur et à mesure.","Enfin, ajoutez les flocons d'avoine et les raisins secs.","Veillez à ce que ces derniers soient bien répartis.","Faites chauffer le four à 160° C (th.","5/6 dans les fours français).","Sur une plaque couverte de papier cuisson, répartissez les cuillers à soupe de pâte en les écartant de 5 cm.","Mettez au four 10 à 12 minutes.","Retirez dès que les cookies commencent à colorer.","Laissez refroidir sur le papier, puis détachez les cookies.","Lorsqu'ils sont bien froids, vous pouvez les mettre dans une boîte étanche.","Ils restent bons plusieurs jours, mais sont au top quand ils viennent juste de refroidir.","Cookies flocons d'avoine et raisins secs Cookies flocons d'avoine et raisins secs"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCookies_flocons_d'avoine_et_raisins_secs","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Coq au vin","name":"Coq au vin","ingredients":["2,5 kg de poulet en morceaux (conserver le sang s'il est fraîchement abattu),","24 petits oignons blancs,","2 gousses d'ail,","200 g de lardons,","1 cuillère à soupe d'huile d'olive ou autre,","80 g de beurre,","1 verre à liqueur de cognac ou marc de Bourgogne,","1 l de vin rouge,","1 bouquet garni,","2 carottes,","200 g de champignons de Paris (ou de morilles),","1 cuillère à soupe de farine,","persil, laurier et thym,","sel,","poivre."],"steps":["Faire une marinade avec le vin, l'huile, le poivre moulu, une gousse d'ail écrasée et des herbes : le persil haché, le laurier et le thym. Laisser le poulet de six à douze heures.","Éplucher les oignons et écraser la seconde gousse d'ail. Les faire dorer avec les lardons dans une cocotte, avec l'huile et la moitié du beurre. Les remplacer par les morceaux de poulet et faire dorer ceux-ci légèrement, de tous les côtés.","Retirer le gras de la cocotte. Y remettre les oignons, ail et lardons avec le poulet. Faire chauffer le Cognac pour ajouter à la cocotte et faire .","Ajouter le vin et le bouquet garni. Couvrir et laisser mijoter pendant une heure.","Pendant ce temps, préparer les champignons en les lavant et coupant. Les faire sauter dans la moitié du beurre restant. Les ajouter à la cocotte à la fin de l'heure et laisser encore le tout mijoter 20 minutes.","Préparer avec le reste du beurre et la farine un puis le délayer avec un peu de jus de cuisson chaud. Ajouter le mélange à la cocotte et laisser mijoter encore 5 minutes. Pour utiliser le sang (environ un demi-litre suffit), l'ajouter à ce moment-ci en remuant constamment pendant 5 minutes ; le mélange devrait épaissir considérablement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCoq_au_vin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5d/Coq_au_vin%2C_termin%C3%A9_2005-11-20.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"L’auteur n’a pas pu être identifié automatiquement. Il est supposé qu'il s'agit de : Gene.arboit (étant donné la revendication de droit d’auteur).","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Couscous de poulet au miel","name":"Couscous de poulet au miel","ingredients":["Farce,","3 bols de couscous,","1 verre à thé d’eau de fleur d'oranger,","3 verres à eau de sucre en poudre,","250 g de raisins secs (sans pépins) lavés et nettoyés,","300 g de beurre,","2 cuillerées à soupe rases de cannelle,","100 g d’amandes effilées.","Poulet","1 poulet pour 6 personnes,","1 cuillerée à café de poivre,","1 cuillerée à moka de safran,","2 oignons coupés en petits morceaux,","150 g de beurre,","1 cuillerée à soupe de cannelle,","1 bâton de cannelle,","4 cuillerées à soupe de miel épais,","Sel."],"steps":["Farce","Mettre dans la à couscous 4 à 5 litres d’eau et laisser bouillir.","Placer le couscous dans le haut du couscoussier et le poser sur la marmite en ébullition.","Lorsque la vapeur commence à s’échapper du couscous, le retirer et le verser dans le « gsââ » (un quart d'heure environ après le début d’ébullition – le « gsââ » est un plat rond, large d’environ 40 cm) et l’écraser légèrement à l’aide d’une louche, laisser refroidir, saler légèrement (si le beurre utilisé est doux) et l’arroser de :","* 2 cuillerées à soupe d’eau de fleur d’oranger,","* 3 cuillerées à soupe de beurre fondu,","* 5 cuillerées à soupe de sucre en poudre.","Laisser reposer un quart d’heure et replacer le couscous sur la marmite en ébullition (au besoin rajouter de l’eau dans le couscoussier).","Recommencer la même opération de cuisson à la vapeur 6 fois de suite en ajoutant à chaque fois sel, beurre, sucre et eau de fleur d’oranger dans les mêmes proportions.","Entre chaque cuisson à la vapeur, laisser reposer chaque fois un quart d’heure. Le rythme est donc d’un quart d’heure de cuisson suivi d’un quart d’heure de repos de la semoule.","À la 7ème et dernière cuisson ajouter en plus les raisins secs au couscous.","Lorsque la vapeur commence à s’échapper, retirer le tout du feu, verser dans le « gsââ », et ajouter deux cuillerées à soupe de cannelle et les amandes préalablement frites à l’huile.","Poulet farci au couscous","Introduire une partie du couscous cuit à l’intérieur du poulet, le plus profond possible et recoudre l’ouverture.","Mettre les oignons à dorer dans le beurre.","Mettre le poulet dans la cocotte et saler.","Ajouter le poivre, le safran et le bâton de cannelle.","Arroser de deux grands verres d’eau.","Cuire à couvert en retournant délicatement le poulet de temps à autre sans trouer la peau.","Ajouter de l’eau si nécessaire en cours de cuisson.","Une fois le poulet cuit, ajouter 4 cuillerées à soupe de miel et une cuillerée à soupe de cannelle.","Mélanger, laisser la sauce réduire et retirer du feu lorsqu’elle est bien onctueuse, et les poulets bien dorés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCouscous_de_poulet_au_miel","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cornet de Murat","name":"Cornet de Murat","ingredients":["120g de farine,","2 s,","1 cuillerée à soupe de sirop de sucre,","1 pincée de sel,","10g de beurre.","300g de crème fermière,","100g de caillé fermier,","100g de sucre,","éventuellement 1 bâton de vanille."],"steps":["Préchauffer le four à 180 °C.","Dans un saladier, fouettez les œufs entiers avec le sucre jusqu'à ce que le mélange devienne crémeux.","Incorporez ensuite la farine et le sirop de sucre.","Beurrez une plaque; versez la pâte liquide en 12 cercles d'environ 15 cm de diamètre - la pâte doit être très fine.","Cuisez au four pendant 6 à 7 minutes.","Dès la sortie du four, rouler chaque cercle de pâte autour d'un cône afin qu'il prenne la forme d'un cornet. Laisser refroidir.","Faire un caramel avec 300g de sucre.","Incorporez la garniture."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCornet_de_Murat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cookies aux pépites de chocolat 2","name":"Cookies aux pépites de chocolat 2","ingredients":["450g de farine,","2 ,","200g de cassonade,","150g de sucre en poudre,","200g de beurre,","300g de chocolat noir (au moins 50% de cacao),","1 cuillerée à soupe d'extrait de vanille,","1 pincée de sel,","1 cuillère d',","1 sachet de 10g de levure."],"steps":["Dans une à fond épais, mettez le beurre à fondre à feu très doux.","Laissez-le tiédir, puis ôtez la pellicule qui s'est formée à la surface.","Réservez ce beurre clarifié.","Dans un grand saladier, cassez les œufs et ajoutez les deux sucres, une pincée de sel et l'extrait de vanille.","À l'aide d'un électrique ou à main, battez énergiquement pour obtenir un mélange homogène qui fasse « ruban ».","Tamisez la farine et la levure et incorporez-les petit à petit au mélange sucre-œufs en tournant régulièrement avec une en bois.","Alternez farine et beurre jusqu'à épuisement des ingrédients.","Cassez le chocolat en petites pépites, ajoutez-le à la pâte, mélangez à la main pour qu'il soit bien réparti et mettez la pâte au réfrigérateur trente minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCookies_aux_p%C3%A9pites_de_chocolat_2","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Pr%C3%A9paration_des_cookies%2C_d%C3%A9gustation%2C_mars_2020_%282%29.jpg/960px-Pr%C3%A9paration_des_cookies%2C_d%C3%A9gustation%2C_mars_2020_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Cougnou","name":"Cougnou","ingredients":["250 g de farine,","15 g de levure,","15 cl de lait,","un œuf et un jaune d'œuf,","50 g de sucre,","du sel,","et 75 g de beurre.","des raisins secs,","du sucre perlé,","et des pépites de chocolat."],"steps":["Dans un grand plat, tamiser la farine et y réaliser une fontaine.","Tiédir le lait et y délayer la levure, puis verser le tout dans la fontaine et y ajouter le jaune d'œuf.","Saupoudrer du sel et du sucre sur le pourtour de la fontaine et mélanger petit à petit la farine à la levure en y ajoutant progressivement le beurre ramolli.","Tra­vailler à la main jusqu'à l'obtention d'une boule de pâte lisse et élastique.","Couvrir la pâte d'une serviette et laisser reposer une heure à température ambi­ante. La pâte doit avoir augmenté de vo­lume.","La retravailler rapidement en y in­corporant, le cas échéant, les raisins secs préalablement trempés, le sucre perlé et les pépites de chocolat.","Retirer deux petites boules de la pâte, pour former les deux « têtes» du coug­nou.","Avec le reste de la pâte, confection­ner le corps ovale du cougnou, y ajouter les deux « têtes» en pinçant légèrement aux jonctions, de manière à figurer les «cous».","Préchauffer le four à 210°C, en tenant compte de sa spécificité éventuelle.","Ba­digeonner le cougnou avec l'œuf battu.","Enfourner le cougnou sur une plaque gra­issée ou beurrée et le faire cuire pendant une demi heure à four chaud.","Retirer du four et laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCougnou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f0/Cougnou_E1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"J.M. Remouchamps","licence":"Public domain"},{"title":"fr:Livre de cuisine/Coquilles Saint-Jacques à l'albariño","name":"Coquilles Saint-Jacques à l'albariño","steps":["Sa réalisation se fait dans une poêle dans laquelle successivement sont mis à dorer dans l'huile d'olive les noix de Saint-Jacques puis les petits oignons finement haché.","Il est ensuite fait un roux avec un peu de farine dans la poêle dégraissée largement au vin blanc.","Quand le roux est devenu assez épais, il y est incorporé les dés de jambon, de la crème et l'assaisonnement.","Les noix, dans leur coquilles et recouvertes de sauce, sont ensuite mises à gratiner avec un peu de chapelure par dessus.","Catégorie:Cuisine espagnole"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCoquilles_Saint-Jacques_%C3%A0_l'albari%C3%B1o","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cookies tout chocolat","name":"Cookies tout chocolat","ingredients":["200 g de chocolat pâtissier de bonne qualité,","45g de beurre doux,","150 g de sucre blond ou roux,","2 s,","1 sachet de sucre vanillé,","150 g de farine,","1/2 cuillerée à café de gingembre,","100 g de pépites de chocolat,","1 cuillère à café rase de bicarbonate (ou à défaut de levure chimique)."],"steps":["Préchauffez le four à 180°C et préparez une plaque avec du papier cuisson.","Dans un grand bol battez les œufs et le sucre jusqu'à ce que les grains de sucre fondent.","À côté, mettez le chocolat à fondre au bain-marie avec le beurre.","En attendant incorporez la farine et le bicarbonate dans le mélange œufs/sucre.","Quand le chocolat et le beurre ont bien fondu et que l'appareil est bien brillant, ajoutez le doucement aux autres ingrédients.","Vous pouvez maintenant intégrer les pépites de chocolat au reste."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCookies_tout_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cookies aux pépites de chocolat 3","name":"Cookies aux pépites de chocolat 3","ingredients":["250 g de farine,","1 ,","100 g de sucre en poudre,","100 g de beurre,","1 cuillère à café de levure,","100 g de pépites de chocolat."],"steps":["Faire ramollir le beurre.","Mélanger tous les ingrédients (l'ordre n'importe pas) dans un .","Pétrir à la main la pâte ainsi obtenu.","Sur une feuille de papier sulfurisé, former vos cookies."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCookies_aux_p%C3%A9pites_de_chocolat_3","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4f/Pr%C3%A9paration_des_cookies%2C_apr%C3%A8s_cuisson%2C_mars_2020_%283%29.jpg/960px-Pr%C3%A9paration_des_cookies%2C_apr%C3%A8s_cuisson%2C_mars_2020_%283%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Cretons","name":"Cretons","ingredients":["2 tasses de","1 tasse de","450 grammes de haché","1/4 cuillère à thé de et","1 à 2 gousses d'","sel, au goût"],"steps":["Couper la mie de pain en cube et tremper les morceaux avec le lait","Couper l'oignon finement et hacher l'ail finement","Dans une casserole faire revenir l'oignon et l'ail","Ajouter le porc à la préparation d'oignon et faire revenir jusqu'à ce que le porc ai perdu sa coloration rosée","Ajouter la mie de pain et le lait ainsi que le quart de cuillerée à thé de cannelle et muscade","Laisser cuire à basse température 1 heure en mélangeant régulièrement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCretons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crevettes sautées au gingembre","name":"Crevettes sautées au gingembre","ingredients":["200 g de s grises","20 g de","½ oignon","1 gousse d'ail","1 échalote","2 cuillères à soupe de miel","Quelques feuilles de fraîche","Huile d'olive","Sel","Poivre"],"steps":["Décortiquer les crevettes.","Mixer l'oignon, l'ail et l'échalote jusqu'à obtention d'une pâte homogène.","Enlever la peau du gingembre et l'émincer finement.","Hacher grossièrement le coriandre.","Faire blanchir le mélange oignon, ail et échalote avec l'huile d'olive.","Faire cuire les crevettes dans une autre poêle et assaisonner.","Incorporer le mélange oignon, ail et échalote en fin de cuisson.","Laisser revenir quelques instants avant d'incorporer le miel et le gingembre.","Faire caraméliser le tout.","Retirer du feu, et incorporer la coriandre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCrevettes_saut%C3%A9es_au_gingembre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crostini à l'italienne","name":"Crostini à l'italienne","ingredients":["4 toasts briochés","2 s coupées en fines tranches","1 émincée","1 vert émincé","2 gousses d' écrasées, sans le germe vert","50 g d's vertes dénoyautées et égouttées","200 g de mozzarella égoutté","2 cuillers à soupe d'origan","de l'"],"steps":["Arroser les toasts d'un filet d'huile d'olive, les parsemer d'ail écrasé","Recouvrer les toasts avec les fines tranches de tomate, courgette, olives dénoyautées et terminez par une tranche de mozarella","Répartissez le poivron et une cuiller à soupe d'origan, salez et poivrez","Placez les toasts sur une plaque huilée, mettez-les au four et laissez cuire 10 minutes","Lorsque les toasts sont bien dorés, retirez-les du four, parsemez-les avec une cuiller à soupe d'origan et servez aussitôt"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCrostini_%C3%A0_l'italienne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2f/Castel_del_Piano-Crostini_toscani_modified.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"fr:Livre de cuisine/Croissants fourrés","name":"Croissants fourrés","steps":["Dans une , mélanger la farine, le sel, le cumin et pétrir avec l’huile et le lait de soja jusqu’à obtenir une pâte lisse et brillante. Laisser reposer une heure.","Chauffer un peu d’huile d’olive dans une et y faire revenir les oignons, la tomate et les épices. Faire tremper le soja texturé, puis l’essorer soigneusement et l’ajouter dans la casserole. Laisser cuire à feu doux un quart d’heure. Laisser refroidir et mélanger en dernier lieu la levure.","Étendre la pâte en un long rectangle et y découper des triangles. À la base de chaque triangle, déposer une boule de farce et rouler pour former un croissant. Les déposer au fur et à mesure sur la à pâtisserie chemisée de papier sulfurisé.","Préchauffer le four à 200°C. Huiler les croissants et enfourner pendant 15 minutes. Allumer la fonction grill et les faire dorer quelques minutes en surveillant constamment. Déguster tiède ou froid, accompagnés par exemple d’une jardinière de légumes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCroissants_fourr%C3%A9s","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e1/412-1vegetalien.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original téléversé par Avea sur Wikipédia français.","licence":"CC BY-SA 1.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Croquettes de pommes de terre au roquefort","name":"Croquettes de pommes de terre au roquefort","ingredients":["1 kg de bouillies dans de l'eau salée","3 cuillères à soupe de crème fraîche","1 verre de lait","3 jaunes d'œufs","70 grammes de râpé","100 grammes de coupés en dés","1 cuillère à soupe de","2 cuillères à soupe de farine blanche","beurre, huile de friture, sel, poivre du moulin"],"steps":["Passez les pommes de terre bouillies au presse-purée.","Incorporez à la purée, la crème fraîche, les œufs, le lait, le gruyère râpé et la fécule de maïs.","Salez, poivrez et remuez bien la purée, avant de la laisser refroidir.","Dans la purée refroidie, incorporez doucement les dés de roquefort.","À partir du mélange obtenu, formez des petites quenelles à l'aide d'une cuillère, et roulez-les dans la farine.","Faites dorer les quenelles dans un mélange de beurre et d'huile bien chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCroquettes_de_pommes_de_terre_au_roquefort","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Croquettes de morue et pommes de terre","name":"Croquettes de morue et pommes de terre","ingredients":["400 grammes de s de terre","100 grammes de filet de dessalée","2 gousses d'ail","1 jaune d'œuf","sel"],"steps":["Faire cuire à l'eau les pommes de terre non épluchées.","Eplucher les pommes de terre et les passer au presse-purée.","Faire cuire à l'eau la morue qui doit frémir sans bouillir.","Effeuiller et hacher la morue.","Frire doucement l'ail dans un peu d'huile, l'écraser.","Mêler le tout et incorporer le jaune d'œuf. Saler éventuellement.","Former les croquettes allongées entre les mains.","Les passer légèrement dans la farine.","Faire frire par petites quantités."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCroquettes_de_morue_et_pommes_de_terre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Couve","name":"Couve","steps":["Farine : 1,2 kg ;","Œufs : 4 ;","Sucre : 350 g ;","Beurre : 300 g ;","Écorces d'orange confites et coupées en petits morceaux : 250 g."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCouve","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Bailliage_de_Justice_Cr%C3%A9cy-Couv%C3%A9_Eure-et-Loir_France.jpg/960px-Bailliage_de_Justice_Cr%C3%A9cy-Couv%C3%A9_Eure-et-Loir_France.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Le Passant","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Croustade aux pommes","name":"Croustade aux pommes","ingredients":["5 belles s","50 g de","3 cuillerées à soupe d’ (ou de )","1/2 verre d’eau","6 feuilles de","40 g de doux","50 g de poudre de","20 cl de","1 jaune d’"],"steps":["Éplucher 5 belles pommes, les couper en tranches fines et les laisser macérer avec 1/2 verre d'eau et l’eau de vie avec 25 g de cassonade pendant une heure.","Égoutter et garder le jus.","Beurrer un à manqué et badigeonner 4 feuilles de brick de beurre fondu et les disposer dans le moule en laissant les bords dépasser de 1 cm.","Saupoudrer de poudre de noisette (50 g).","Disposer les tranches de pommes au fond du plat.","Mélanger le jus de macération récupéré et la crème fraîche (20 cl) et un jaune d’œuf.","Verser sur les pommes.","Enfourner à 180°C pendant 10 minutes.","Froisser les deux dernières bricks après les avoir découpées en bandes de 2 cm.","Faire fondre le beurre (40 g) dans une petite casserole et ajouter (25 g) la cassonade.","Verser le tout sur la croustade.","Remettre au four pendant 30 min.","Servir tiède, et éventuellement avec une boule de glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCroustade_aux_pommes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Croûte aux champignons","name":"Croûte aux champignons","ingredients":["200 g de morilles sèches (ou 2 kg de morilles fraîches)","200 g de petits gris secs (ou 2 kg de petits gris frais)","8 tranches de pain de campagne rassis","1 dl d'huile","100 g de","40 g de","8 dl de","1 petit pot de crème fraîche","Sel et"],"steps":["Tremper les morilles et les laver 5 à 6 fois.","Tremper les petits gris, porter à ébullition et pendant ce temps faire un roux blond avec 40 g de beurre et 40 g de farine.","Ajouter le lait froid, cuire, assaisonner. Mettre les petits gris avec une partie de l’eau de trempage et les morilles.","Cuire environ 40 minutes. Ajouter la crème fraîche. Rectifier l’assaisonnement.","Dorer les croûtons avec le restant du beurre et l’huile."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCro%C3%BBte_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Croûte aux morilles","name":"Croûte aux morilles","ingredients":["500 g de morilles fraîches ou 50 g de morilles séchées ou lyophilisées si hors saison,","40 g de beurre fondu,","40 g de farine (1 cuillère à soupe),","1 gousse d'ail hachée menu,","10 cl de lait,","1 verre de vin blanc du Jura,","3 grosses cuillères à soupe de crème fraîche épaisse,","2 jaunes d'œuf,","40 g de comté ou de gruyère râpé,","8 tranches de pain de campagne rassis."],"steps":["Si les morilles sont sèches, faites les tremper dans de l'eau tiède depuis la veille pour les réhydrater.","Mettez le four à préchauffer (200°C - Th 8).","N'hésitez pas à mélanger de nombreux champignons, selon vos goûts et ce que vous trouverez : morilles, chanterelles, cèpes, trompette de la mort, bolets, pleurote ...","Lavez les morilles 5 à 6 fois, puis les faire blanchir dans de l'eau à ébullition avec un peu de jus de citron (5 min environ).","Réalisez un roux blond avec 40 g de beurre fondu, 1 ail haché menu, saupoudré de 40 g de farine, tourné avec un cuillère en bois. Lorsque le roux blond devient roux, ajoutez un peu de lait (10 cl), 1 verre de vin blanc du Jura et un verre d'eau de cuisson des champignons et amenez la sauce à ébullition.","Ajoutez et mélangez alors 3 cuillères de crème fraîche et 2 jaune d'œuf, sel et poivre, puis ajouter les champignons.","Cuisez à feu moyen environ 40 min.","Saupoudrez de comté râpé et chauffer 5 min au four (200° - Th8) juste pour faire fondre et dorer le comté (gratiner).","Faites griller des croûtons de pain rassis et les beurrer, puis les servir avec la sauce aux morilles."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCro%C3%BBte_aux_morilles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Lyon_3e_-_Halles_de_Lyon_-_Charcuterie_Sibilia_-_P%C3%A2t%C3%A9_en_cro%C3%BBte_La_Belle_Lyonnaise_%28pour_les_100_ans_de_la_maison%29.jpg/960px-Lyon_3e_-_Halles_de_Lyon_-_Charcuterie_Sibilia_-_P%C3%A2t%C3%A9_en_cro%C3%BBte_La_Belle_Lyonnaise_%28pour_les_100_ans_de_la_maison%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romainbehar","licence":"CC0"},{"title":"fr:Livre de cuisine/Crème Anglaise","name":"Crème Anglaise","ingredients":["1/2 litre de lait ;","6 jaunes d'œuf ;","125 g de sucre ;","1 gousse de vanille.","1/2 litre de lait ;","4 jaunes d'œuf ;","200 g de sucre ;","une gousse de vanille ou un sachet de sucre vanillé."],"steps":["Faites bouillir le lait avec une petite pincée de sel et la gousse de vanille (ou le sucre vanillé). Vous pouvez éventuellement fendre la gousse et en extraire les graines.","Dans un saladier, battez longuement les jaunes d'œuf (réservez les blancs) avec le sucre. Le mélange doit blanchir et devenir lisse et épais, on dit alors qu'il \"forme ruban\".","Arrêtez la cuisson du lait et retirez la gousse de vanille, puis, versez peu à peu le lait bouillant dans le saladier de préparation et mélangez-le bien avec les jaunes d'œufs sucrés.","Mettez la crème à refroidir. Attention, ne mettez jamais une préparation chaude directement dans un frigidaire avant qu'elle ne soit parvenue à la température ambiante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_Anglaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Creme_anglaise_p1050164.jpg/960px-Creme_anglaise_p1050164.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Croissant","name":"Croissant","ingredients":["de blé (type 55) : 600 g",": 300 g","poudre de : 60 g","eau : 2 dl",": 50 g",": 30 g","sel : 10 g","(améliorant : 10 g)"],"steps":["Préparer le levain en délayant la levure dans 1 dl d'eau tiède (=0,1 litre).","Ajouter ensuite 150 g de farine (=0,250 litre).","Mélanger.","Couvrir d'un linge.","Laisser reposer dans une pièce fraîche (15 ~ 18°C) pendant environ 12 heures.","Mettre alors dans un saladier 450 g de farine (=0,750 litre), le sel, le sucre, le lait et 1dl (=0,1 litre) d'eau tiède.","Ajouter le levain de la veille.","Amalgamer le tout et pétrir jusqu'à ce que la pâte soit souple et lisse.","Former une boule.","Couvrir d'un linge.","Laisser lever pendant 1h30 dans un endroit tempéré.","Faire retomber la pâte et la mettre au pendant 2 heures.","Étaler la pâte refroidie en rectangle sur la table farinée.","Placer le beurre ramolli au milieu.","Replier la pâte en trois.","L'allonger au et la plier en quatre.","Allonger à nouveau et la plier en trois.","Remettre au réfrigérateur 30 minutes.","Étaler alors la pâte en un grand carré sur la table farinée de 4 mm d'épaisseur.","Couper trois bandes et couper dans chacune des triangles réguliers.","Rouler ces triangles en commençant par la base que vous aurez entaillée sur 1 cm.","Poser les croissants pointe dessous sur une plaque sèche.","Les courber légèrement.","Les dorer à l'œuf battu (passer un coup de pinceau sur le croissant délicatement pour éviter de les faire retomber).","Couvrir d'un linge puis, laisser lever 1 heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCroissant","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Croissant_%28linguistique%29.png/960px-Croissant_%28linguistique%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vida Nova","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Crème Alsacienne","name":"Crème Alsacienne","steps":["Séparez les blancs et les jaunes des œufs.","Mettez les jaunes dans une avec 4 cuillerées à soupe de sucre en poudre et battez avec une cuillère en bois jusqu'à ce que le mélange blanchisse.","Ajoutez les petits-suisses double crème.","Tournez de nouveau pour obtenir une pâte bien lisse.","Ajoutez une cuillerée à soupe de Kirsch et mélangez.","Mettez au frais jusqu'au moment de servir.","Battez en neige très ferme les blanc.","Ajoutez-les à la crème en mélangeant doucement.","Versez la préparation dans un et disposez avec les huit cerises confites en couronne."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_Alsacienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème glacée","name":"Crème glacée","ingredients":["500 grammes de","250 grammes de","250 grammes de"],"steps":["Mixer les fruits. Suivant le type de fruit il est préférable de filtrer pour enlever les grains (les mûres par exemple).","Battre la crème pour la faire monter légèrement.","Mélanger le sucre et la crème.","Ajouter les fruits précédemment mixés. Mélanger jusqu'à obtenir une consistance homogène.","Mettre dans la sorbetière ou, à défaut, directement au congélateur.","Déguster une dizaine d'heures plus tard."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_glac%C3%A9e","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Cr%C3%A8me_glac%C3%A9e_02.jpg/960px-Cr%C3%A8me_glac%C3%A9e_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Crème Budwig","name":"Crème Budwig","ingredients":["4 c. à c. de maigre",":(ou tout autre laitage, y compris de soja...)","2 c. à c. d' biologique de première pression à froid",":(que l'on trouve facilement en Allemagne ou en Suisse, elle est vendue chez Naturalia en France, sinon employer de l' ou de l', à conserver au frais pour éviter qu'elles ne rancissent)","le jus d'un demi-",":(facultatif mais vivement conseillé pour neutraliser les radicaux libres que les acides gras polyinsaturés pourraient produire, dans un corps insuffisamment sain)","1 bien mûre, à écraser ou 2 c. à c. de biologique non pasteurisé","1 ou d'autres fruits de saison","2 c. à c. de s complètes crues, fraîchement moulues",":(au choix :,,,,,, en évitant le et le crus, souvent mal tolérés)","2 c. à c. de graines complètes, fraîchement moulues",":(au choix : graines de, de, de, de, s,, s,...)"],"steps":["Émulsifier l'huile avec le fromage (ou yogourt).","Moudre les céréales crues et les oléagineux crus à l'aide d'un moulin à café.","Servir le tout par petites portions séparées dans une petite assiette ou mélanger le tout à la main ou à l'aide d'un mixer, et déguster !"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_Budwig","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème de chou-fleur","name":"Crème de chou-fleur","ingredients":["1 beau bien blanc","1 gros croûton de rassis avec la mie","1 litre de","1 verre de frais","2 cuillères de, sel,"],"steps":["Mettre dans une casserole d'eau bouillante salée le chou-fleur épluché et coupé en gros bouquets, les pommes de terre épluchées et coupées en quartiers et le croûton de pain, et laisser bouillotter pendant 25 minutes.","Égoutter sans le pain, on ne l'utilise plus dans la suite. Passer le tout au moulin à légumes grille fine ou au mixer. Délayer la purée avec le bouillon. Ajouter le lait frais. Faire chauffer. Rectifier l'assaisonnement.","Mettre le beurre dans la soupière. Verser et servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_de_chou-fleur","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème de coco au chocolat","name":"Crème de coco au chocolat","ingredients":["200 ml de","40 g de glace","3 c. à s. de maïzena","100 ml de lait de","150 g de noir en copeaux","poudre de coco séchée","quelques s"],"steps":["Dans une jatte, fouetter du lait de coco, la maïzena et le sucre glace. Chauffer le reste du lait de coco et le lait de soja et y ajouter la préparation. Chauffer en tournant constamment jusqu'à épaississement. Couper le feu.","Dans des coupes, déposer une couche de copeaux de chocolat. Verser par-dessus la crème de coco et laisser prendre. Ajouter encore une couche de copeaux et garnir le dessus de coco râpée séchée et de quelques noisettes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_de_coco_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/50/421vegetalien.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original téléversé par Avea sur Wikipédia français.","licence":"CC BY-SA 1.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème végétarienne à la vanille","name":"Crème végétarienne à la vanille","ingredients":["500 ml de de","1 sachet de poudre à crème anglaise","de l'extrait de","50 g de","250 g de végétale dont la consistance à température ambiante reste relativement ferme."],"steps":["Mélangez 5 cuillers à soupe de lait de soja à la poudre à crème anglaise.","Dans une casserole, mélangez le reste du lait et le sucre et portez à ébullition en remuant fréquemment.","Ôtez la casserole du feu et ajoutez immédiatement l'extrait de vanille.","Remettez la casserole sur le feu et faites bouillir encore pendant une ou deux minutes, en remuant pour éviter que le mélange n’attache.","Ôtez la casserole du feu et laissez refroidir en remuant de temps à autres pour éviter la formation d’une peau.","Lorsque la crème vanille est à température ambiante (pour éviter que la crème ne tourne), travaillez la margarine jusqu’à ce qu’elle devienne crémeuse, puis incorporez-y la crème, cuiller par cuiller."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_v%C3%A9g%C3%A9tarienne_%C3%A0_la_vanille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crépinettes de perles et lentilles mijotées","name":"Crépinettes de perles et lentilles mijotées","steps":["Porter de l’eau salée à ébullition dans deux casseroles. Dans l’une, additionnée du bouillon de légumes et d’une feuille de laurier, faire cuire, jusqu’à ce qu’elles deviennent transparentes, les perles du Japon. Égoutter ensuite soigneusement.","Dans l’autre, faire cuire les lentilles, jusqu’à ce qu’elles soient tendres. Les égoutter. Dans une cocotte faire fondre la margarine et y faire revenir les carottes, l’oignon et le céleri. Ajouter les lentilles, du sel, du poivre et les aromates et laisser mijoter une demi-heure à feu très doux, en surveillant constamment. En dernier lieu, ajouter un filet d’huile d’olive.","Hacher finement le cerfeuil et le persil, leur ajouter du sel, du poivre, de la muscade, de la levure selon le goût ainsi qu’un peu de chapelure. Mélanger cette préparation aux perles du Japon et laisser tiédir.","Étendre la pâte feuilletée, au moyen d’un emporte-pièce, y découper une dizaine de ronds de 7 cm de diamètre. Les étendre l’un après l’autre au rouleau très finement, y déposer 2 c. à soupe de perles et replier les bords de la pâte sur elle-même pour refermer la « crépinette ». Les ranger au fur et à mesure sur la plaque à pâtisserie recouverte de papier sulfurisé.","Chauffer le four à 210°, badigeonner les « crépinettes » de lait de soja non sucré et enfourner 20 minutes, jusqu’à ce qu’elles soient dorées. Servir aussitôt, accompagnées des lentilles mijotées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A9pinettes_de_perles_et_lentilles_mijot%C3%A9es","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/3/39/416vegetalien.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original téléversé par Avea sur Wikipédia français.","licence":"CC BY-SA 1.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème anglaise","name":"Crème anglaise","ingredients":["1 litre de lait,","de 4 à 12 jaunes d'œuf (plus il y a de jaunes, plus la crème sera onctueuse),","de 100 à 300 g de sucre (utiliser du sucre blond ou de la cassonade plutôt que du sucre raffiné.),","de 2 à 4 gousses de vanille bourbon, ou de 1 à 3 gousses de vanille de Tahiti."],"steps":["Faites chauffer le lait.","Ouvrez les gousses de vanille en 2 et grattez en les graines, réservez l'ensemble.","Dans un saladier, battez longuement les jaunes d'œuf (réservez les blancs) avec le sucre. Le mélange doit blanchir et devenir lisse et épais, on dit alors qu'il forme ruban.","Arrêter la cuisson du lait et versez le petit à petit dans le saladier.","Reversez le tout dans la casserole et remettez à cuire sur feu doux ou, mieux, au bain marie, sans cesser de mélanger avec une cuillère en bois en veillant à ce que le fond n'attache pas.","Ajouter la vanille et les graines.","Attention, il ne faut pas arriver à ébullition, car la crème coagulerait et tournerait. La température idéale de cuisson est de 85 degrés. Lorsque la crème épaissit et peut napper la cuillère en bois, elle est prête. Une méthode pour déterminer la fin de la cuisson est que la crème, passée dans une cuillère, doit montrer un trouble (tout petits fragments d'œuf cuit).","Laissez la crème refroidir à température ambiante avant de la passer afin de la débarasser des germes des œufs, et des résidus des gousses de vanille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_anglaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Creme_anglaise_p1050164.jpg/960px-Creme_anglaise_p1050164.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Crème pâtissière","name":"Crème pâtissière","steps":["Placer un contenant se fermant hermétiquement au froid négatif ;","Faire chauffer le lait à feu doux puis placer la vanille et laisser infuser 1/4 d'heure ;","Pendant ce temps, fouetter vigoureusement les œufs avec le sucre dans un grand saladier. Puis ajouter la farine tamisée, le sel;","Verser progressivement contre les rebords du saladier le lait chaud, et battre en même temps pour homogénéiser. Cette étape doit se faire rapidement mais avec délicatesse ;"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_p%C3%A2tissi%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Chaussons_Pattes_d%27ours_%C3%A0_la_cr%C3%A8me.jpg/960px-Chaussons_Pattes_d%27ours_%C3%A0_la_cr%C3%A8me.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Crème catalane","name":"Crème catalane","ingredients":["1 litre de","8 jaunes d'","4 cuillères à soupe de sucre en poudre, plus 3 pour le","1 zeste de citron râpé","1 bâton de","2 cuillères à soupe de farine de maïs"],"steps":["Faire infuser le bâton de cannelle dans le lait et le porter à ébullition.","Dans une casserole, fouetter ensemble :","le zeste d'un citron non traité","le sucre, les jaunes d'œuf","Incorporer au fouet la farine de façon homogène.","Verser progressivement le lait bouillant sur le mélange précédent en fouettant au fur et à mesure pour ne pas coaguler brutalement la préparation.","Déposer la casserole sur le feu, faire cuire lentement en remuant bien au fond de la casserole, pour éviter que ça n'attache.","Verser la crème dans un compotier ou dans des ramequins, laisser refroidir.","Étaler le sucre sur toute la surface de la crème et brûler avec une tige rougie au feu ou bien sous le grill du four, en surveillant attentivement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_catalane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème aux dattes","name":"Crème aux dattes","steps":["Battre la crème (bien froide) en crème fouettée ferme.","Couper les dattes en petites rondelles.","Mélanger doucement le yogourt et la crème (avec une spatule, mélanger doucement pour ne pas casser le moelleux de la crème fouettée).","Puis ajouter doucement les dattes.","Mettre au frais au moins 6h avant de servir pour permettre à la crème de prendre.","Pour servir, prendre soin de ne pas mélanger la crème pour lui conserver tout son moelleux.","Catégorie:Recettes sans gluten Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_aux_dattes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème brûlée","name":"Crème brûlée","steps":["Fouettez les jaunes d'œufs avec le sucre pour les faire blanchir et obtenir un mélange bien mousseux.","Fendez la gousse de vanille dans le sens de la longueur, avec la pointe d'un couteau raclez les petits grains noirs qu'elle contient et mettez-les dans la crème.","Faites bouillir la crème sur feu moyen et laissez-la infuser à couvert et hors du feu pendant 10 minutes.","Mélangez la crème avec le mélange œufs/sucre.","Versez dans les ramequins.","Faites cuire à au bain-marie (lèchefrite du four remplie d'eau chaude) pendant 1 heure ; la crème doit être à peine prise, un peu tremblotante (légèrement frémissante).","Laissez refroidir hors du four.","Placez au réfrigérateur pendant au moins 2 heures.","Au moment de servir :","Saupoudrez de cassonade, de sucre roux ou de sucre en poudre classique.","Caramélisez la cassonade à l'aide d'un chalumeau, au grill du four ou d'un fer rond du diamètre des ramequins ou d'une salamandre.","Servir avec fruit et/ou bâton de cannelle (pour les friands).","Note : pour cette opération, la lampe à souder est infiniment plus efficace…"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_br%C3%BBl%C3%A9e","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Ustensile_pour_cr%C3%A8me_br%C3%BBl%C3%A9e.jpg/960px-Ustensile_pour_cr%C3%A8me_br%C3%BBl%C3%A9e.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Celeda","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Crème de légumes aux champignons","name":"Crème de légumes aux champignons","ingredients":["450 g de s","150 g s","25 g de","3 s","2 cl de","2 cl de","sel","blanc"],"steps":["Couper les légumes en julienne, les cuire dans une casserole d'eau bouillante salée avec un bouquet garni","Emincer les champignons, les cuire à l'eau bouillante salée","Hacher les échalotes et les dorer dans le beurre","Égoutter les champignons, ajouter les aux échalotes dorées. Frire le tout","Ajouter sel, poivre, paprika et vin rouge","Mélanger et laisser mijoter","Égoutter la julienne et la mixer avec la crème fraîche","Verser la julienne sur les champignons, mélanger le tout et rectifier l'assaisonnement si nécessaire"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_de_l%C3%A9gumes_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème Chantilly","name":"Crème Chantilly","ingredients":["100 g de crème fraîche,","25 g de sucre,","1 cuillère à soupe de lait."],"steps":["Mélanger le lait et la crème pour obtenir un lait épais.","Ajouter le sucre. Battre à la main avec un fouet pour obtenir une mousse ferme."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_Chantilly","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e5/Pecan_Tart_with_Cr%C3%A9me_Fra%C3%AEche_Chantilly_%284202050143%29.jpg/960px-Pecan_Tart_with_Cr%C3%A9me_Fra%C3%AEche_Chantilly_%284202050143%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Oakland, CA, USA","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Crème Pâtissière","name":"Crème Pâtissière","ingredients":["1/4 de litre de lait,","2 jaunes d'œufs,","50 g de sucre,","25 g de farine."],"steps":["Faire chauffer le lait.","Travailler les jaunes d'œufs et le sucre jusqu'à ce que le mélange blanchisse.","Ajouter la farine. Verser le lait bouillant petit à petit.","Remettre sur feu doux et porter à ébullition.","Refroidir la crème dans un évier rempli d'eau froide."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_P%C3%A2tissi%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Chaussons_Pattes_d%27ours_%C3%A0_la_cr%C3%A8me.jpg/960px-Chaussons_Pattes_d%27ours_%C3%A0_la_cr%C3%A8me.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Crêpe Suzette","name":"Crêpe Suzette","ingredients":["3 crêpes,","60 g de sucre en morceaux,","60 g de beurre,","2 oranges,","2 citrons,","10 cl de liqueur d'orange,","10 g de sucre en poudre."],"steps":["Frotter les arêtes de 30g de morceaux de sucre sur une orange et 30 g sur un citron ;","Zester l'orange et le citron non utilisés ;","Presser les fruits, écraser les sucres dans le jus ;","Fondre le beurre dans une poêle, ajouter les zestes cuire 3 min ;","Ajouter le jus des fruits, cuire 3 min ;","Déposer une crêpe, l’imprégner, la tourner et la plier en 4 ;","Renouveler l'opération, en laissant les crêpes dans la poêle ;","Hors du feu verser la liqueur, flamber et saupoudrer de sucre en poudre ;","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%AApe_Suzette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Cr%C3%AApe_Suzette-01.jpg/960px-Cr%C3%AApe_Suzette-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jlastras","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Crème d'amande","name":"Crème d'amande","ingredients":["120 g de sucre semoule.","120 g de beurre.","120 g d'amandes en poudre.","2 œufs entiers."],"steps":["Mettre le beurre (tempéré) en parcelles dans une calotte et le crémer vigoureusement avec le sucre à l'aide d'un fouet.","Ajouter les œufs, et fouetter en tournant vigoureusement durant leur incorporation, l'appareil doit être lisse.","Incorporer la poudre d'amandes en une seule fois et mélanger l'ensemble à l'aide d'une spatule en bois."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_d'amande","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crème de marrons","name":"Crème de marrons","ingredients":["(par exemple 1 000 g)","50 % du poids des châtaignes de (p. ex. 500 g)","50 % du poids des châtaignes de, de, ou d'eau (p. ex. 500 ml)","1 ou 2 gousses de"],"steps":["Faire une encoche sur le haut des châtaignes","Les faire bouillir 2 ou 3 minutes","Les éplucher","Faire à nouveau bouillir les châtaignes jusqu'à ce qu'elles s'écrasent facilement","Les écraser et les passer au mixeur ou au moulin à légumes","Faire cuire l'ensemble à feu vif, puis dès que ça bout, passer à feu doux et laisser bouillir en remuant jusqu'à disparition du lait (ou de l'eau), jusqu'à ce que la pâte colle à la cuillère.","Verser, encore chaude, dans des bocaux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_de_marrons","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Genoise-creme_de_marron-creme_de_cassis-pistache_at_French_restaurant_in_Tokyo.jpg/960px-Genoise-creme_de_marron-creme_de_cassis-pistache_at_French_restaurant_in_Tokyo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Syced","licence":"CC0"},{"title":"fr:Livre de cuisine/Crème de citron","name":"Crème de citron","ingredients":["4 citrons,","3 œufs,","100 g de sucre,","1 cuillère-à-soupe de fécule de maïs."],"steps":["Laver les citrons ;","Mettre le zeste de la moitié des citrons dans une , y ajouter le jus de tous les citrons, puis le sucre et la fécule de maïs ;","Dans un autre récipient, battre les œufs."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_de_citron","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8c/Tarte_aux_figues_de_Solli%C3%A8s_et_cr%C3%A8me_de_citron.jpg/960px-Tarte_aux_figues_de_Solli%C3%A8s_et_cr%C3%A8me_de_citron.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ADT 04","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Crème dessert au chocolat","name":"Crème dessert au chocolat","ingredients":["1 litre de entier","200 grammes de","100 grammes de","50 grammes de","40 grammes de"],"steps":["Faire fondre le beurre puis le mélanger avec la farine.","Ajouter du lait et bien mélanger.","Ajouter le sucre après la cuisson du lait dans le roux blanc.","Rajouter le chocolat cassé en morceaux","Laissez chauffer pendant 5 à 10 minutes tout en remuant avec une cuillère."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%A8me_dessert_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Dessert_%28sabl%C3%A9_press%C3%A9_au_gianduja%2C_cr%C3%A8me_chocolat_au_lait%2C_glace_mogador%29.jpg/960px-Dessert_%28sabl%C3%A9_press%C3%A9_au_gianduja%2C_cr%C3%A8me_chocolat_au_lait%2C_glace_mogador%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gzen92","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Cuisses de grenouilles à l'ail et au persil","name":"Cuisses de grenouilles à l'ail et au persil","ingredients":["sel"],"steps":["Rouler les cuisses de grenouilles dans la farine.","Mettre les cuisses à cuire dans du beurre à feu doux","Saler.","Ajouter le persil,l'ail préalablement hachés. Poivrez au service pour ne pas faire chauffer le poivre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCuisses_de_grenouilles_%C3%A0_l'ail_et_au_persil","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/9/93/734px-Cuissgrejulbzh.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"User User:Julienbzh35 on fr.wikipedia","licence":"CC BY-SA 2.5","pageImageChecked":true},{"title":"fr:Livre de cuisine/Curry de poisson keralais","name":"Curry de poisson keralais","ingredients":["4 filets de poisson blanc (, ou )","5 cuillerées à soupe d'huile de","2 cuillerées à café de graines de","1 cuillerée à café de graines de","1 poignée de feuilles de","3 s verts","5 cm de frais","3 s","1 cuillerée a café de en poudre","1 cuillerée à café de","6 tomates","1 boîte de de","1 bouquet de","sel"],"steps":["Faire chauffer l'huile dans une sauteuse.","Y ajouter les graines de moutarde, le fenugrec, les feuilles de curry, les piments verts hachés, le gingembre râpé, les oignons hachés, le piment en poudre, le curcuma et les tomates concassées en prenant soin de bien remuer entre chaque ingrédient.","Laisser cuire cinq minutes.","Ajouter un verre d'eau pour lier puis le lait de coco.","Laisser bouillir cinq minutes.","Ajouter les filets de poisson.","Laisser cuire à feu doux cinq à dix minutes.","Parsemer de coriandre hachée et servir aussitôt accompagné de riz pilaf."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCurry_de_poisson_keralais","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Curry d'aubergines","name":"Curry d'aubergines","ingredients":["Une grosse","Une cuillère à soupe d'","Autant de (qu'on peut remplacer par de la )","Une noisette de en pot","Une cuillère à soupe d'eau"],"steps":["Faites chauffer de l'eau dans une poêle, y faire fondre le beurre accompagné de l’huile et du curry, le tout doit être bien mélangé.","Quand c'est chaud, couper l’aubergine en rondelles dans la poêle.","Faites cuire les aubergines jusqu’à ce qu’elles soient bien grillées des deux côtés et que toute l’eau soit absorbée par les aubergines. Attention, ne pas trop les cuire sinon elles seront très amères."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCurry_d'aubergines","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Dame blanche","name":"Dame blanche","ingredients":["2 boules de glace à la vanille,","25 g de chocolat noir,","2 cl lait,","crème chantilly,","1 biscuit, vermicelles en chocolat."],"steps":["Fondre le chocolat cassé en morceaux avec le lait au bain marie ;","Verser un tiers du chocolat dans une coupe, mettre une boule de glace ;","verser un tiers du chocolat, mettre la seconde boule de glace, verser le dernier tiers de chocolat chaud, puis recouvrir de chantilly ;","Décorer du biscuit et de vermicelles en chocolat."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDame_blanche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Paris%2C_Notre_Dame_--_2014_--_1458-65.jpg/960px-Paris%2C_Notre_Dame_--_2014_--_1458-65.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dietmar Rabich","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Dattes au chorizo et au bacon","name":"Dattes au chorizo et au bacon","ingredients":["16 dattes","100 g de chorizo","8 tranches très fines de bacon coupées en deux","Piques en bois"],"steps":["Coupez le chorizo en tranches puis chaque tranche en deux.","Faire revenir le chorizo jusqu'à ce qu'il soit croustillant.Puis le reserver.","Coupez les dattes en deux, enlevez le noyau et mettez deux morceaux de chorizo au centre. Refermez la datte.","Enroulez chaque datte d'un morceau de bacon et maintenez par un pique en bois.","Posez les dattes sur une plaque de cuisson et faites-les cuire pendant 5 minutes environ, jusqu'à ce que le bacon soit croustillant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDattes_au_chorizo_et_au_bacon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Crêpes au homard","name":"Crêpes au homard","ingredients":["180 ml [3/4 tasse] de","2 ml [1/2 c. à thé] de sel","2 s","250 ml [1 tasse] de","15 ml [1 c. à soupe] de","10 ml [2 c. à thé] d's françaises hachées","250 ml [1 tasse] de s hachés","60 ml [1/4 tasse] de","60 ml [1/4 tasse] de","250 ml [1 tasse] de","75 ml [1/3 tasse] de sec","2 ml [1/2 c. à thé] de sel","2 ml [1/2 c. à thé] de","500 g [1 lb] de chair de","60 ml [1/4 tasse] de râpé","20 ml [4 c. à thé] de."],"steps":["Dans un bol, mélangez la farine et le sel.","Dans un autre bol, mélangez les œufs et le lait.","Ajoutez à la préparation précédente.","Mélangez le tout.","Dans un poêlon, légèrement beurré, versez 60 ml [1/4 tasse] de pâte en inclinant la poêle afin que la pâte recouvre bien toute la surface.","Cuisez la crêpe jusqu'à ce que des bulles se forment à la surface.","Retournez et poursuivez la cuisson 1 minute.","Empilez les crêpes refroidies en les séparant d'un papier ciré.","Enveloppez de papier d'aluminium et mettez au réfrigérateur ou au congélateur.","Avant d'utiliser les crêpes congelées, laissez dégeler sans les développer.","Faites fondre le beurre dans un poêlon.","Ajoutez les échalotes et les champignons.","Couvrir et laissez suer, à feu très doux, 10 minutes.","Réservez.","Faites fondre le beurre dans une casserole.","Ajoutez la farine et mélangez jusqu'à légère ébullition.","En brassant continuellement, ajoutez le lait et cuire à feu moyen jusqu'à épaississement.","À feu doux, ajoutez le blanc, le sel, le poivre, le homard et les champignons réservés.","Laissez mijoter 3 minutes sans faire bouillir.","Préchauffez le four à 220°C [425°F].","Déposez 15 ml [1 c. à soupe] de garniture au centre de chaque crêpe et rouler en forme de cigare.","Disposez les crêpes côte à côte dans un plat allant au four.","Saupoudrez de fromage râpé et de chapelure.","Gratinez au four 5 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCr%C3%AApes_au_homard","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Cuajada","name":"Cuajada","ingredients":["1 litre de lait frais de brebis","18 gouttes de pressure","sel"],"steps":["Faire chauffer à feu doux le lait, avec une pincée de sel, sans arrêter de remuer.","Verser trois gouttes de pressure au fond d'un ramequin individuel.","Distribuer le lait dans six ramequins.","Couvrir chaque ramequin et garder au réfrigérateur.","Servir accompagné de et noix.","Cuajada Catégorie:Cuisine espagnole Catégorie:Cuisine basque Catégorie:Cuisine des Asturies Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCuajada","country":"Spain","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9c/Cuajada_au_lait_de_vache.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"packbot","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Curry japonais","name":"Curry japonais","ingredients":["viande de porc pour quatre,","2,5 à 3 c.s. poudre de curry,","2 oignons,","2 pommes de terre,","4 carotte,","1 gousse d’ail,","1 c.c. de gingembre,","bouillon de viande (2 cubes) et de dashi (bouillon d’algue, 1/2 verre),","2 c.s. de ketchup (ou sauce tomate),","1/2 c.s. de sucre,","sel,","poivre noir,","laurier,","huile,","4 c.s. de farine,","riz cuit pour quatre."],"steps":["Couper la viande en dés (assez gros), saupoudrer légèrement de poudre de curry.","Couper les oignons, les carottes en biseau et les pommes de terre en dés (assez gros, afin qu’ils ne se dissolvent pas dans le bouillon), rapper l’ail.","Faire revenir la viande dans un peu d’huile.","Ajouter les oignons, carottes, pommes de terre ail, gingembre, laurier, sel, puis recouvrir d’eau et ajouter les bouillons. Porter à ébullition et laisser cuire une quinzaine de minutes (baisser le feu après ébullition).","À part, faire un roux avec la farine et environ 2 à 4 c.s. d’huile. Délayer avec le bouillon de la viande et incorporer la poudre de curry. Mélanger énergiquement pour obtenir une sauce homogène et épaisse.","Incorporer la sauce au bouillon, ajouter le reste des condiments (ketchup, sucre, poivre, sel selon votre goût). Laisser mijoter 30 minutes à une heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FCurry_japonais","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Beef_curry_rice_003.jpg/960px-Beef_curry_rice_003.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ocdp","licence":"CC0"},{"title":"fr:Livre de cuisine/Damper","name":"Damper","ingredients":["525 g de","Un sachet de","125 cl de","320 cl d'","une cuillerée à café de","une cuillerée à café de","40 g de"],"steps":["Préchauffer le four à 210°C (thermostat 6).","Mélanger dans un saladier, la farine, la levure, le sel et le sucre avec les mains.","Ajouter le beurre puis mélanger avec les mains.","Ajouter progressivement le lait et l'eau puis mélanger.","Étaler la pâte sur la plaque de cuisson.","Faire cuire 45 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDamper","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Crumble au citron","name":"Crumble au citron","ingredients":["160 g de","150 g de","125 g de","60 g de","3 yaourts","20 g de fécule de maïs"],"steps":["Mélanger le zeste de deux citrons, et le jus des quatre","Ajouter 125 g de sucre, 60 g de beurre et les œufs, épaissir au bain-marie sans cesser de tourner, jusqu'à l'obtention d'une crème homogène","Mélanger ensemble le yaourt et la fécule de maïs, incorporer à la crème","Verser dans un plat","Mélanger la farine, 90 g de beurre et le sucre roux","Emietter le mélange au dessus de la crème au citron, (le crumble doit flotter)","Cuire 40 min dans un four à 160°C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FCrumble_au_citron","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Recette_crumble_citron_etape_1.jpg/960px-Recette_crumble_citron_etape_1.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Tarte au sucre","name":"Tarte au sucre","ingredients":["200 g de farine,","15 g de levure fraîche,","50 g de beurre,","20 g de sucre,","3 œufs,","1 dl de lait,","10 cl de crème fraîche."],"steps":["Délayer la levure dans le lait tiédi ;","Mettre la farine dans un plat, saler et faire une fontaine ;","Ajouter la levure délayée dans le lait, l'œuf battu et le sucre, mélanger le tout ;","Ajouter le beurre fondu petit à petit, pétrir la pâte, la laisser reposer 30 min ;","Saupoudrer la table de travail de farine et étaler la pâte au rouleau en lui donnant la forme de la platine à tarte ;","Graisser la platine au beurre. Garnir la platine avec la pâte jusqu'à la partie supérieure du bord ;","Piquer la pâte avec une fourchette et étaler le sucre sur le fond de pâte ; arroser avec 2 œufs battus avec la crème fraîche. Terminer avec quelques noisettes de beurre ;","Cuire la tarte +/- 20 à 25 min au four à 190°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_au_sucre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Closeup_of_tarte_tatin_%2813513714244%29.jpg/960px-Closeup_of_tarte_tatin_%2813513714244%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Franck Chicot from Nantes, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Desserts/Crumble","name":"Crumble","ingredients":["150 g de sucre (par exemple : cassonade) ;","200 g de farine de blé en général ;","125 g de beurre ou de beurre salé.","Fruits :","6 grosses pommes (par exemple Boskoop ou Canada gris) ;","de nombreux autres fruits peuvent être utilisés : pêches, prunes, mûres, groseilles, rhubarbes, « fruits de saison », etc.","une pincée de sel ."],"steps":["Travailler avec le bout des doigts le beurre (de préférence coupé en petits morceaux, et un peu mou), la farine et le sucre jusqu’à obtenir une pâte granulée qui s’effrite sous les doigts ;","Préparer les fruits : éplucher les pommes, les couper en morceaux : lamelles ou petits cubes. En option, on peut les pré-cuire dans un fond d'eau, que l'on chauffera dans une casserole ;","Beurrer le plat qui ira au four ;","Disposer les fruits dans le fond du plat ;","Verser par-dessus la pâte, de manière à couvrir entièrement les pommes ;",": Attention, ne pas appuyer sur la pâte : les petits blocs de pâte ne doivent pas être trop agglomérés.","Préchauffer votre four à 200°C, et faire cuire à cette température le plat plein, pendant environ 30 minutes ;","Servir chaud ou froid, de préférence tiède, avec pourquoi pas une note de menthe et de cannelle accompagnée d'un coulis de fruits rouges.","Utiliser du beurre froid et éventuellement remettre les miettes au frigo avant de les répartir sur les pommes permet d’obtenir des miettes plus croustillantes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FCrumble","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Strawberry_crumble_dessert_partially_eaten_Easter_Sunday_2025.jpg/960px-Strawberry_crumble_dessert_partially_eaten_Easter_Sunday_2025.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eastmain","licence":"CC0"},{"title":"fr:Livre de cuisine/Desserts/Tarte aux myrtilles","name":"Tarte aux myrtilles","ingredients":["300 g de myrtilles,","2 cuillères à soupe de confiture de myrtilles,","1 abaisse de pâte sucrée,","3 s,","25 g de farine tamisée,","100 g de sucre semoule,","5 g de sucre glace,","¼ de litre de lait,","1 dl de crème liquide."],"steps":["Préparer une crème pâtissière : Porter à ébullition ¼ de litre de lait dans une casserole. Mélanger énergiquement à l’aide d’un fouet 3 œufs avec 100 g de sucre semoule. Incorporer ensuite délicatement 25 g de farine en prenant soin d’éviter la formation de grumeaux.","Lorsque le lait est bien chaud, retirer la casserole de la plaque de cuisson, et verser dessus la préparation en mélangeant bien. Puis remettre la casserole sur la plaque de cuisson, chauffer et maintenir l’ébullition 2 minutes sur feu doux en remuant sans cesse pour empêcher la crème d’attacher au fond.","Transvaser ensuite la crème pâtissière dans un récipient, la laisser refroidir en continuant à la mélanger le temps qu’elle tiédisse afin qu’elle soit bien lisse et homogène.","Préchauffer le four à 200°C, thermostat 7.","Préparer une crème chantilly : fouetter 1 dl de crème liquide bien froide avec 5 g de sucre glace dans un récipient placé dans un plus grand contenant des glaçons.","Incorporer ensuite petit à petit et délicatement la crème pâtissière froide dans la crème chantilly. Réserver ce mélange au réfrigérateur.","Pré cuire le fond de tarte : Foncer soigneusement un moule à tarte avec 1 abaisse de pâte sucrée. Disposer ensuite dessus une feuille d’aluminium, ajouter des petits poids métalliques, glisser le moule sur la grille du four préchauffé, et compter 8 minutes de cuisson à 200°C.","Mélanger délicatement 300 g de myrtilles avec 2 cuillères à soupe de confiture de myrtilles.","Garnir le fond de tarte pré cuit de la « crème pâtissière fouettée », répartir soigneusement dessus les myrtilles. Glisser la tarte dans le four chaud et la laisser chauffer 2 minutes à 200°C. Servir et déguster cette délicieuse tarte aux myrtilles à tout moment de la journée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_aux_myrtilles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Enjoying_g%C3%A9n%C3%A9pi%2C_tarte_aux_myrtilles%2C_crumble_and_cr%C3%A8me_anglaise_in_a_mountain_restaurant%2C_Les_Arcs%2C_2013.jpg/960px-Enjoying_g%C3%A9n%C3%A9pi%2C_tarte_aux_myrtilles%2C_crumble_and_cr%C3%A8me_anglaise_in_a_mountain_restaurant%2C_Les_Arcs%2C_2013.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DimiTalen","licence":"CC0"},{"title":"fr:Livre de cuisine/Desserts/Pavé aux noix","name":"Pavé aux noix","ingredients":["150 g de cerneaux de","40 g de","125 g de","75 g de","2 œufs"],"steps":["Mixer les cerneaux de noix","Ajouter le sucre, la farine, les œufs, une pincée de sel","Remuer pour faire une pâte homogène","Faire fondre le beurre et incorporez à la pâte, ajoutez une cuillère à soupe de rhum","Etalez dans un plat (carré de préférence) et faire cuire 10 min, th 220","Vous pouvez faire une nappage avec de la d'abricot sur le pavé une fois cuit"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FPav%C3%A9_aux_noix","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Glace à la chicorée","name":"Glace à la chicorée","ingredients":["25 cl de","150 g de","12 cl de","15 cl ou 3 c. à s. de chicorée liquide (suivant les goûts)"],"steps":["Mélanger le sucre, le lait et la chicorée liquide","Battre la crème fraîche et l'incorporer au mélange","Placer au congélateur pendant au moins cinq heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FGlace_%C3%A0_la_chicor%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Tarte caramel aux noix","name":"Tarte caramel aux noix","ingredients":["1 rouleau de pâte sablée","150 g de cerneaux de hâchés grossièrement","125 g de en poudre","30 g ramolli en morceaux","1 cuiller à soupe de crème épaisse","1 cuiller à soupe de"],"steps":["Faites préchauffer le four à 180°C (thermostat 6) pendant 20 minutes, puis beurrez le moule à tarte et disposez-y la pâte sablée, avant de mettre le moule au four durant 10 minutes.","Dans une casserole, mélangez, le sucre, le miel et la crème épaisse, et faites chauffer à feu doux, pendant 10 à 15 minutes le mélange, tout en remuant avec une spatule en bois, jusqu'à ce que le mélange soit caramélisé.","Ajoutez le beurre en morceaux et les cerneaux de noix hâchés, puis ôtez la préparation du feu et laissez tiédir.","Versez la préparation sur la pâte sablée pré-cuite et remettez la tarte au four durant 5 minutes, avant de la retirer et de la laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_caramel_aux_noix","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Tarte au citron","name":"Tarte au citron","ingredients":["1 pâte sablée","300 g de"],"steps":["Étaler la pâte sablée dans 1 moule beurée","Fouetter 2 œufs entiers et 3 jaunes, ajouter 150 g de sucre, mélanger jusqu'à blanchissement","Incorporer le zeste râpé des citrons, mélanger avec le jus des 2 citrons","Verser le mélange sur la pâte à tartes","Cuire 30 min au four à 210°C.","Laisser tiédir","Battre les 3 blancs d'œufs, ajouter 150 g de sucre et mélanger","Étaler la préparation sur la tarte, cuire 30 min au four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_au_citron","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Tarte_au_citron_-_Meudon_-_France.jpg/960px-Tarte_au_citron_-_Meudon_-_France.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guy Courtois","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Desserts/Tarte au chocolat","name":"Tarte au chocolat","ingredients":["1 pâte sablée","200 g de en morceaux","1/4 de litre de","2 œufs","100 g de crème fraîche","2 sachets de vanillé"],"steps":["Faire chauffer le four au thermostat 7 (210 degrés).","Faire cuire la pâte sablée seule pendant 7-8 minutes.","Pendant ce temps, faites bouillir le lait puis sortez-le du feu et incorporez y le chocolat.","Battez les œufs et le sucre vanillé. Ajoutez y ensuite la crème fraîche.","Une fois le chocolat bien fondu dans le lait, mélangez doucement en y incorporant la préparation ci-dessus.","Versez le tout dans la pâte pré-cuite, et faites cuire à thermostat 6-7 pendant 17 à 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/Excellente_tarte_souffl%C3%A9e_au_grand_chocolat_du_Venezuela_%21_%287739443028%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Guillaume Capron from Issy les Moulineaux, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Desserts/Gâteau simple au chocolat","name":"Gâteau simple au chocolat","ingredients":["6 œufs, les jaunes à part et les blancs battus en neige","250 g beurre ramolli","1 tablette de chocolat noir","250 g de sucre en poudre"],"steps":["Mélanger, dans un saladier, le sucre et le beurre ramolli.","Tout en mélangeant, ajoutez le chocolat fondu au bain-marie, une cuillère à soupe d'eau et les 6 jaunes d'œufs et pour finir les blancs d'œufs battus en neige.","Verser la préparation dans un moule beurré (rond ou carré) et laissez cuire 20 minutes au four (thermostat 5)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FG%C3%A2teau_simple_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Gâteau à l'orange","name":"Gâteau à l'orange","steps":["Mélanger le beurre et le sucre.","Ajouter la farine, la levure, les œufs.","Ajouter le zeste d’une orange et son jus.","Verser dans un moule beurré et fariné.","Cuire au four ¼ d’heure à 210°C, couvrir d’un papier aluminium et remettre au four pour 30 minutes.","Démouler le gâteau et l’arroser d’un jus d’orange pressé et filtré.","Se mange bien frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FG%C3%A2teau_%C3%A0_l'orange","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Glaçage au chocolat","name":"Glaçage au chocolat","steps":["350 g d'eau,","450 g de sucre,","75 g de poudre de lait entier,","100 g de cacao en poudre,","300 g de crème fraîche,","15 g de gélatine."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FGla%C3%A7age_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Crumble aux citrons verts","name":"Crumble aux citrons verts","ingredients":["150 g de sucre,","100 g de farine de maïs,","100 g de beurre,","100 g de biscuits à la cannelle,","50 g de sucre roux,","50 g de farine,","75 cl de lait,","25 cl de crème liquide,","6 s,","2 citrons verts."],"steps":["Verser le lait et la crème dans une casserole, chauffer sans ébullition ;","Râper les zestes des citrons ;","Fouetter les œufs et le sucre jusqu'à ce que le mélange blanchisse et soit mousseux ;","Ajouter la farine de maïs et les zestes, mélanger, verser le mélange lait/crème en filet en continuant à mélanger ;","Cuire jusqu'à épaississement ;","Mettre les biscuits, le beurre, le sucre roux, la farine dans un récipient et écraser jusqu'à obtention d'un mélange sableux ;","Répartir la pâte sur la crème et enfourner à 150°C, cuire 50 min ;","Servir tiède ou froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FCrumble_aux_citrons_verts","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Pastéis de nata","name":"Pastéis de nata","ingredients":["pâte feuilletée (recette),","2,5 dl de lait,","40 g de farine ou 30 g de farine et 10 g de fécule de maïs,","250 g de sucre + 1,25 dl d'eau pour le sirop,","2 jaunes d'œuf + 1 œuf entier (3 jaunes + 1 blanc),","vanille et/ou écorce de citron,","cannelle,","sucre en poudre."],"steps":["Dans une mettre l'eau, le sucre, la vanille et/ou l'écorce de citron et faire un sirop.","Bien battre les œufs.","Mélanger le lait chaud (jamais bouillant) avec la farine et ajouter le sirop.","Enfin, ajouter les œufs en remuant bien.","Laisser refroidir à température ambiante.","À l'aide d'un bol retourné (ou d'une tasse, selon le diamètre des moules) confectionner des disques de pâte et les déposer dans des petits moules individuels.","Remplir de crème.","Faire cuire au four à 250°C pendant 20 à 25 minutes, ou arrêter quand ils commencent à devenir légèrement marrons.","Servir tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FPast%C3%A9is_de_nata","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Pasteis_de_nata_%2838437824421%29.jpg/960px-Pasteis_de_nata_%2838437824421%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Frédérique Voisin-Demery from Grenoble, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Desserts/Tarte à la noix de coco","name":"Tarte à la noix de coco","ingredients":["Pâte feuilletée","175 g","150 g râpée","100 g fondu"],"steps":["Préchauffer le four à 180°C","Étaler la pâte et la placer dans un moule à tarte","Préparer un appareil en battant les œufs entiers avec le sucre, la noix de coco et le beurre fondu","Verser l'appareil dans la tarte","Cuire 45 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_%C3%A0_la_noix_de_coco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Tarte à la rhubarbe","name":"Tarte à la rhubarbe","ingredients":["500 g de ;","2 ;","20 cl de ;","200 g de ;"],"steps":["Préparer la pâte brisée ;","Huiler un moule à tarte et y déposer la pâte brisée ;","Laver les tiges de rhubarbe ;","Éplucher la rhubarbe ;","Découper la rhubarbe en petits cubes ;","Préchauffer le four à 200 °C (thermostat 6-7) ;","Déposer les petits cubes de rhubarbe sur la pâte. La rhubarbe doit occuper le maximum d'espace ; s'il reste des trous, éplucher et couper davantage de rhubarbe ;","Mélanger les œufs, le sucre et la crème fraiche jusqu'à obtenir un mélange homogène ;","Verser le mélange dans le moule au-dessus de la rhubarbe ;","Mettre la tarte au four pendant environ 30-40 minutes ;","La tarte se mange de préférence froide."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FTarte_%C3%A0_la_rhubarbe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Tarte_%C3%A0_la_rhubarbe_France-2.jpg/960px-Tarte_%C3%A0_la_rhubarbe_France-2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"File:Tarte à la rhubarbe France.jpg: Borneo derivative work: Ralf Roletschek","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Desserts/Glaçage au sucre glace","name":"Glaçage au sucre glace","steps":["2 cuillères à soupe d’eau,","un verre de sucre glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2FGla%C3%A7age_au_sucre_glace","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Dés de saumon mariné au citron","name":"Dés de saumon mariné au citron","ingredients":["600 g de saumon frais coupé en dés","6 citrons","gros sel","herbes aromatiques (thym, aneth)"],"steps":["Saler abondamment les dés de saumon avec le gros sel.","Placer au réfrigérateur pendant 24 heures.","Jeter le sel et rincer rapidement les dés de saumon.","Presser les citrons et recouvrir les dés avec le jus.","Ajouter les herbes et placer au réfrigérateur encore une journée.","Servir avec de petits pics."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FD%C3%A9s_de_saumon_marin%C3%A9_au_citron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Escalope de veau Comtoise","name":"Escalope de veau Comtoise","ingredients":["Par personne :","1 escalope de","1 tranche de cru fumé","100 g de s cuits","1 verre de du Jura","1 grosse cuillère de","100 g de râpé","De l'"],"steps":["Préchauffer votre four à 150 °C thermostat 5","Faite revenir et dorer les escalopes de veau dans l'huile d'olive dans une grande poêle. Salez et poivrez.","Mettre les escalopes dans un plat, puis les recouvrir de fines tranches de jambon cru fumé et du comté râpé. Faire fondre et dorer le fromage au four (10 min)","Déglacer la poêle avec 1 verre de vin blanc du Jura, ajouter les champignons et 1 cuillère à soupe de crème fraîche et laisser cuire 5 min.","Napper les escalopes de veau sorties du four avec la sauce au comté","Accompagné les escalopes de veau Comtoise de s, de, ou de à l'eau","Accompagner de vin blanc du Jura, de Savagnin ou de Vin Jaune..."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscalope_de_veau_Comtoise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Escalope_de_veau_comtoise.jpg/960px-Escalope_de_veau_comtoise.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Diots","name":"Diots","ingredients":["4 s","sec","10 g de."],"steps":["Dans une sauteuse, faire blondir les échalotes et les oignons émincés","Ajouter les diots, rissoler, saupoudrer de farine, et mouiller au vin blanc sec","Terminer la cuisson en laissant mijoter 20 min (si nécessaire, continuer à mouiller au vin blanc)"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDiots","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Diots_savoyards.jpg/960px-Diots_savoyards.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/DjenKoumé","name":"DjenKoumé","steps":["Farine de mais ou de blé dur","Huile","Tomate","Oignon","Ail","Poivre","Poivrons","Faire la de","Ajouter la et remuer pendant 3 à 5 minutes","Couvrir et laisser à feu doux pendant 2 à 3 minutes","Remuer de nouveau et servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDjenKoum%C3%A9","country":"Togo","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Donut","name":"Donut","ingredients":["350 g de farine,","1,5 dl de lait,","25 g de beurre,","80 g de cassonade,","1 œuf,","1/2 cuillerée à café de sel,","1 sachet de levure de boulanger lyophilisée,","4 pincées de cannelle en poudre,","1/2 litre d'huile d'arachide,","Sucre cristallisé."],"steps":["Tiédir le lait, le verser dans un grand verre. Ajouter une cuillère à café de sucre et mélanger, ajouter la levure en pluie et mélanger.","Laisser reposer dix minutes dans un endroit tiède jusqu'à ce que la levure gonfle et atteigne le bord du verre.","Tamiser la farine dans une terrine, creuser un puits au centre et ajouter le sel et la levure.","Mélanger à la spatule puis du bout des doigts, jusqu'à obtention d'une boule souple et élastique.","Laisser reposer 30 minutes, dans un endroit tiède, jusqu’à ce qu'elle double de volume.","Faire fondre le beurre dans une casserole, laisser refroidir.","Lorsque la pâte a levé, la mettre sur le plan de travail et l'écraser d'un coup sec.","Travailler la pâte en y incorporant le beurre, l'œuf battu, la cannelle, le sucre et de farine tamisée.","Couvrir d'un linge et laisser lever pendant 3 heures.","Travailler rapidement la pâte afin de la faire retomber puis la diviser en douze boules.","Prendre une boule dans la main gauche et la trouer en son centre avec l'index droit.","Faire tourner le beignet autour du doigt pendant 10 secondes. Procéder de même avec les autres boules de pâte.","Faire chauffer l'huile dans une casserole, à frémissement plonger les \"boules\" par trois.","Cuire deux minutes puis retourner et cuire une minute. Égoutter sur du papier absorbant.","Poudrer de sucre cristallisé avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDonut","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/Mister_Donut_Lemon_Mochi_Cream_French.jpg/960px-Mister_Donut_Lemon_Mochi_Cream_French.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tokumeigakarinoaoshima","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Défarde","name":"Défarde","ingredients":["2 kg de panse et,","2 kg de tripe d'agneau,","10 pieds d'agneau,","1 kg d'oignons,","12 gousses d'ail,","4 carottes,","1 bouquet garni,","Thym, laurier, sel, poivre,","4 tomates,","50 g de beurre,","50 g de farine,","3 clous de girofle,","1l de vin blanc,","cognac."],"steps":["Lavez les panses et tripes ;","Coupez les panses en carrés de 5 cm de côté ;","Ensuite, replier-les sur elles-mêmes en forme de paupiettes et les ficeler avec les boyaux","Faire blanchir les paupiettes avec les pieds d'agneau, les rafraîchir, flamber et parer les pieds d'agneau.","Placez une assiette renversée dans le fond d'une marmite haute et mettre les pieds d'agneau avec les paquets de panse,","Ensuite, Ajoutez les oignons entiers , les carottes entières également, les 12 gousses d'ail épluchés , en plus 2 gousses d'ail entières piquées des clous de girofle, le bouquet garni et les tomates coupées en quatre.","Mouillez avec le vin et finir avec du bouillon.","Saler et poivrer.","Porter à ébullition et cuire pendant 5 heures.","Renverser tout dans une grande passoire, en ayant soin de recueillir le jus de cuisson.","Faire réduire cette cuisson de moitié.","Dans une casserole, mettre les panses, les pieds d'agneau, en enlevant tous les os,","prélever les oignons et les gousses d'ail, les passer au tamis et ajouter cette purée à la cuisson.","Faire un roux avec le beurre et la farine, le rissoler jusqu'à ce qu'il prenne une teinte marron.","Ajouter une persillade (4 gousses d'ail et une poignée de persil),","Laissez rissoler, mouiller avec le jus de citron; faire l'assaisonnement avec sel, poivre, cognac.","Verser la sauce sur les paquets et laisser mijoter au moins une heure, servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FD%C3%A9farde","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/D%C3%A9farde_et_accompagnement.jpg/960px-D%C3%A9farde_et_accompagnement.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Délices aux deux noix","name":"Délices aux deux noix","ingredients":["125 ml de beurre doux (½ tas)","250 ml de farine (1 tas)","zeste d'une orange","2 œufs","250 ml de cassonade (1 tas)","125 ml de noix de Grenoble (½ tas)","125 ml de noix de coco râpée","30 ml de farine (2 c. soupe)","5 ml de poudre à lever (levure chimique) (1 c. thé)","2,5 ml de vanille (½ c. thé)"],"steps":["Préchauffer le four à 180°C (350F).","Travailler le beurre en pommade, incorporer la farine et le zeste d'orange.","Bien mélanger et tasser au fond d'un moule carré de 20 cm (8 pouces) de côté.","Mettre au four 10 minutes.","Dans un bol, mélanger tous les autres ingrédients et verser sur la croûte.","Cuire au four 25 à 30 minutes.","Couper en carrés et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FD%C3%A9lices_aux_deux_noix","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Escalopes de poulet aux aubergines","name":"Escalopes de poulet aux aubergines","ingredients":["4 escalopes de","3 s","2 s","2 s, 2 gousses d'","3 cuillers à soupe d', 1 pincée de, sel et"],"steps":["Dans une sauteuse, après avoir fait chauffer l'huile d'olive à feu vif, faire revenir les échalotes émincées, les tomates coupées en quartier et les aubergines coupées en dés.","Cuire 5 minutes, à feu vif tout en remuant, ajouter l'ail écrasé, le citron coupé en quartier, saler et poivrer.","Cuire 5 minutes, à feu vif tout en remuant, ajouter le curry, laisser mijoter à feu moyen pendant 10 minutes.","Cuire les escalopes de poulet dans une poêle à part avec un mélange d'huile de cuisson et de beurre, saler et poivrer.","Quand les escalopes sont cuites, les disposer dans le plat de service","Déglacer le jus avec un peu d'eau et arroser les escalopes avec le jus.","Napper avec la préparation aux aubergines ajouter de la crème"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscalopes_de_poulet_aux_aubergines","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Escalopes de veau au munster","name":"Escalopes de veau au munster","ingredients":["4 escalopes de veau,","100 g de fromage munster sans la croûte,","2 oignons hâchés finement,","10 cuillers à soupe de crème fraîche épaisse,","60 g de beurre, sel et poivre du moulin."],"steps":["Faites revenir les escalopes dans 40 g de beurre bien chaud et faites-les bien dorer sur chaque face, puis salez, poivrez et réservez-les sur le plat de service ;","Dans le jus de cuisson, faites revenir l'oignon haché ;","Quand il commence à prendre de la couleur, à feu doux, ajoutez la crème fraîche et le munster décroûté ;","Laissez cuire la sauce jusqu'à ce qu'elle soit bien onctueuse, salez et poivrez ;","Nappez les escalopes avec la sauce au munster et servez chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscalopes_de_veau_au_munster","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Desserts/Éclair","name":"Éclair","ingredients":["1/4 de litre d'eau","150 g de","75 g de beurre + 20 g pour la plaque","20 g de en poudre","4 œufs","1 pincée de sel","1/2 litre de","5 cuillerées à soupe d'eau","75 g de sucre en poudre","60 g de farine","3 œufs","100 g de chocolat noir","60 g de chocolat noir","60 g de","2 œufs"],"steps":["Avec cette pâte, façonnez 6 gros boudins. Faite-les cuire (thermostat 7) pendant 25 minutes environ.","Préparez la crème au chocolat: cassez le chocolat en morceaux et faites-le fondre dans l'eau sur feu doux. Lorsqu'il forme une pâte lisse ajoutez la farine, les œufs et le sucre. Mélangez.","Chauffez le lait. Lorsqu'il atteint l'ébullition, versez-le petit à petit dans la préparation, en tournant. Mettez sur feu doux et tournez jusqu'au premier bouillon. Retirez du feu et laissez refroidir.","Lorsque les éclairs sont cuits, laissez-les refroidir puis fendez-les d'un côté, sur toute la longueur.","Remplissez-les délicatement de crème au chocolat en utilisant une poche à douille unie.","Préparez le glaçage au chocolat: cassez le chocolat en morceaux. Mettez-les dans un bol préchauffé avec le beurre ramolli. Travaillez avec une spatule, jusqu'à obtention d'un mélange lisse. Séparez les blancs d'œufs des jaunes. Incorporez d'abord les jaunes, puis les blancs battu en neige molle.","Nappez les éclairs de ce glaçage en le lissant bien.","Mettez les éclairs au réfrigérateur jusqu'à ce que le glaçage ait durci."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDesserts%2F%C3%89clair","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5f/Photograph_of_the_French_gunboat_%C3%89clair_in_Tonkin%2C_1884.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Charles-Édouard Hocquard","licence":"Public domain"},{"title":"fr:Livre de cuisine/DjenKoumé2","name":"DjenKoumé2","ingredients":["400 g de","25 g de concentré de","25 cl d’huile de","2 tablettes de","N’toutou: 20 g de, 2 gousses d’, 1 le tout mixé"],"steps":["Griller la farine 20 min","Nettoyer la pintade, la couper en morceaux, imprégner les avec la moitié de N’toutou ainsi qu’avec une tablette de bouillon. Ajouter de l’huile et saler","Braiser les morceaux de pintade 40 min","Sauter les oignons coupés en lamelle 5min. Incorporer le concentré, le bouillon, le N'toutou, cuire 15 min, ajouter 50 cl d'eau, cuire 10 min","Mélanger 30 g la farine avec 10 cl d'eau, et l'incorporer à la sauce tomate","Quand la sauce tomate commence à bouillir verser progressivement la farine, mélanger, cuire 10 min","Disposer, dans 4 ramequins","Servir les pintades dans 4 assiettes, démouler les ramequins","Décorer de tomate coupées en rondelle et sautées a l’huile"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDjenKoum%C3%A92","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Escalivada","name":"Escalivada","ingredients":["8 s","6 s (verts et rouges)","3 s","5 s frais","3 gousses d'","Huile d'olive, sel,"],"steps":["Laver et sécher les légumes.","Couper l'aubergines et les oignons en deux dans le sens de la longueur","Enrober chaque tomate et chaque oignon dans du papier d'aluminium, enfourner","Retirer les tomates au bout de 25 min, les poivrons et les aubergines aprés 35 min, les oignons 50 min (leur peau sera brunie et cloquée sur toutes les faces)","Ouvrer les papillottes et laissez refroidir avant de peler les tomates.","Détailler les tomates et les oignons en rondelles","Peler et épépiner les poivrons et les aubergines, couper les en lanières","Mettre les légumes dans un recipient, arroser les d'huile d'olive et répartir les gousses d'ail en petits morceaux sur toute la surface","Laissez mariner 1 heure en remuant"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscalivada","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Escalivada.jpg/960px-Escalivada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Emi Yañez","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Dulce de leche","name":"Dulce de leche","steps":["Faire chauffer le lait avec le sucre et la vanille.","Retirer la gousse après 15 minutes.","Remuer de temps en temps, jusqu'à ce que le lait épaississe et prenne une couleur caramel (environ 2 heures 30)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDulce_de_leche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fa/Dulce_de_leche_Muffin_-_ND0_4918_%288754589102%29.jpg/960px-Dulce_de_leche_Muffin_-_ND0_4918_%288754589102%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N i c o l a from Fiumicino (Rome), Italy","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Djewaz batata","name":"Djewaz batata","ingredients":["Du poulet, morceau de viande de veau ou de bœuf,","2 gros oignons,","1 tête d’ail,","1/2 verre d’huile d'olive,","Des épices : cumin, poivre, paprika,","Une cuillerée à soupe de concentré de tomates,","1/2 cuillerée à soupe de sel,","De belles pommes de terre (Bintje, charlotte ...)."],"steps":["Faire blanchir la viande ou le poulet avec l'oignon émincé dans l'huile, le sel et le poivre.","Ajouter la tomate concentrée, l'ail pilé, le cumin, le paprika puis couvrir d'eau.","Éplucher les pommes de terre et les couper en quartiers.","À mi-cuisson de la viande ou du poulet, plonger les pommes de terre et achever de cuire à feu doux.","Parsemer d'un peu de persil avant de servir.","Déguster avec un bon pain de mie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDjewaz_batata","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Duxelles sèche","name":"Duxelles sèche","ingredients":["100 g de","50 g de haché","10 g de"],"steps":["Éplucher et ciseler finement les échalotes.","Parer, laver, égoutter et hacher les champignons.","Faire chauffer le récipient.","Mettre le beurre a fondre.","Faire suer les échalotes sans coloration.","Ajouter les champignons hachés et arroser de jus de citron.","Assaisonner et faire suer le tout.","Laisser suer durant 10 minutes, jusqu'à complète évaporation de l’eau de végétation.","Mélanger régulièrement a la spatule.","Débarrasser et couvrir d’un film alimentaire.","Réserver suivant l’utilisation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDuxelles_s%C3%A8che","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Dorayaki","name":"Dorayaki","ingredients":["2 œufs,","90 g de farine,","20 g de sucre,","de miel,","d'eau ou de mirin,","de levure chimique (poudre à lever)."],"steps":["Mélanger les œufs, le sucre, le miel et l'eau.","Ajouter la levure chimique puis la farine.","Faire chauffer une grande poêle plate.","Y déposer des paires de ronds de pâte d'environ 9 cm.","Dès que des bulles se forment sur toute la surface, les retourner pour quelques secondes.","Placer deux pancakes côte-à-côte sur la main gauche.","Déposer sur l'un d'eux une grosse noix de purée de haricots.","Refermer la main et presser légèrement sur les bords en faisant tourner le dorayaki."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FDorayaki","country":"Japan","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Farine de lentilles","name":"Farine de lentilles","steps":["Farine (80 g),","Œuf (1),","Foie (~ 30 g),","Champignons (~ 30 g)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFarine_de_lentilles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Filet mignon à la bière","name":"Filet mignon à la bière","ingredients":["(quelconque)"],"steps":["Faire revenir les oignons à feu doux dans une cocotte minute avec un peu de matière grasse.","Faire ensuite dorer le filet mignon sur chaque face","Mettre les pommes de terre coupées en deux ou trois selon la taille","Mettre la crème fraîche","Poivrer, saler","Mettre 20 centilitres de bière","Fermer la cocotte minute","Attendre la montée en pression (chuchotement) puis cuire pendant 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFilet_mignon_%C3%A0_la_bi%C3%A8re","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fiadone","name":"Fiadone","ingredients":["500 g de brocciu frais,","6 s entiers,","200 g de sucre semoule,","un zeste finement émincé de citron,","une cuillère à café d' de myrte, de cédrat ou de cointreau."],"steps":["Écraser délicatement le brocciu avec une .","Mélanger les jaunes d'œufs, le sucre et le zeste de citron. Ajouter le brocciu.","et les incorporer délicatement à la préparation.","Verser dans un plat haut d'environ préalablement graissé ou beurré.","Faire cuire dans un préchauffé à (thermostat 6) pour 45 minutes.","Laisser refroidir à température ambiante à la sortie du four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFiadone","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Fiadone_corse.jpg/960px-Fiadone_corse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0"},{"title":"fr:Livre de cuisine/Escalopes de veau parmesan-amandes","name":"Escalopes de veau parmesan-amandes","ingredients":["4 escalopes de","2 s","8 cuillerées à soupe d's en semoule pas trop fine (mondées au mixeur)","4 cuillerées à soupe de","50 g de, 2 cuillerées à soupe d' de cuisson, sel et du moulin, un peu de."],"steps":["Temps estimé de préparation 20 minutes.","Mélangez dans un bol le parmesan râpé et les amandes en semoule.","Dans un autre bol, fouettez en omelette les 2 œufs, salez et poivrez.","Farinez les 4 escalopes de veau des deux côtés, passez-les dans l'œuf fouetté puis dans le mélange parmesan-amandes.","Faites chauffer une poêle anti-adhésive avec le beurre et l'huile.","Quand le mélange mousse, placez les escalopes dans la poêle et faites-les dorer sur feu moyen et sur chaque face, 3 à 4 minutes selon leur épaisseur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscalopes_de_veau_parmesan-amandes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Escargot de Bourgogne","name":"Escargot de Bourgogne","steps":["Cuisez pendant 2 h ou plus les escargots lavés et brossés","Bouillir dans le court-bouillon avec le vin blanc, un peu d'eau, sel, poivre, oignon, les gousses d'ail, la carotte, bouquet garni et un morceau de lard (Ils doivent être très cuits). Égouttez-les dans une passoire puis dans un linge.","Hachez bien et mélangez les éléments de la farce.","Dans les coquilles propres, égouttées et essuyées, garnissez de farce, introduisez l'escargot et complétez de farce pour remplir la coquille.","Placez-les dans un plat et mettez-les au four quelques minutes.","Servez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FEscargot_de_Bourgogne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Escargot_de_Bourgogne_%28Helix_pomatia%29_%281%29.jpg/960px-Escargot_de_Bourgogne_%28Helix_pomatia%29_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gzen92","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Feijoada","name":"Feijoada","ingredients":["1 kg de noir ou rouge","500 g de viande de salée","500 g de séchée ou fumée","1 pied, 1 oreille et 1 queue de porc","500 g de","500 g de","1 os de","1 paio (gros saucisson type saucisson à cuire)","100 g de (au brésil viandes de porc fumées)","500 g de lombo (longe) de porc frais (ou des côtelettes de porc)","De l'","De l'",", ou couve","Molho carioca (mélange de, s,","Des"],"steps":["La viande salée et la viande séchée, ainsi que les diverses parties du porc (queue, oreilles, peau, pattes, os...) sont cuits ensemble.","Les haricots noirs sont cuits à part. Puis le tout est mélangé dans un grand bouillon avec des herbes afin qu'un échange de saveurs s'effectue.","La viande et les haricots sont ensuite séparés (ou non) à nouveau avant d'être servis.","Le riz blanc, les haricots et la viande sont servis séparément et mélangés dans l'assiette. Le plat est accompagné d'orange ( coupées en tranches et de farofa (farine de manioc mise à revenir dans un peu d'huile de palme avec du bacon coupé en petits dés et/ou oignons émincés, dés de tomates et des herbes à volonté)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFeijoada","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/8/84/Feijoada_01.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Farcement","name":"Farcement","steps":["Râper les pommes de terre, c'est l'opération la plus importante : proscrire les machines, qui râpent trop gros en général.","Ajouter les raisins secs et les pruneaux.","On peut parfumer avec un peu d'eau de vie.","Faire revenir le lard à la poêle, puis l'ajouter au mélange et bien remuer.","Verser dans un moule à farcement préalablement graissé avec le lard (moule en tôle avec une « cheminée » au milieu et un couvercle).","Placer le moule bien fermé dans un récipient dans lequel on a versé de l'eau jusqu'à mi-hauteur du moule à farcement.","Faire cuire 3 ou 4 heures au bain-marie.","Démouler au dernier moment et servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFarcement","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Farcement_%40_Refuge_de_Tr%C3%A9_la_T%C3%AAte.jpg/960px-Farcement_%40_Refuge_de_Tr%C3%A9_la_T%C3%AAte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rémih","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Farinade","name":"Farinade","steps":["300 g de farine de seigle,","de l'eau,","des pommes de terre,","2 gousses d’,","3 généreuses tranches de fromages du pays."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFarinade","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Flamiche","name":"Flamiche","steps":["Préchauffer le four à 195 °C.","Étendez la pâte à pain au fond d'une platine à tarte","Émiettez la boulette sur la pâte.","Cassez ensuite les œufs dans un plat, salez et poivrez généreusement. Battez vigoureusement.","Disposez ensuite des petits cubes de beurre sur le tout.répandez les œufs Ajoutez 2 à 3 tours de moulin à poivre.","Enfournez 30 minutes à 195 °C.","Manger très chaud accompagné d'un verre de bourgogne, pour une dégustation dans les règles de l'art !","À noter que pour les mordus de flamiche, un concours du plus gros mangeur de flamiche est organisé le premier week-end de septembre dans la petite ville de Dinant... Attention, entraînement obligatoire !"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlamiche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Tarte_Flamiche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The Delicious Life","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Ficelle picarde","name":"Ficelle picarde","ingredients":["Pâte à crêpes :","250 g de farine,","3 s,","0.50 l de lait,","30 g de beurre,","1 pincée de sel ;","4 tranches fines de jambon blanc,","560 g de champignons de Paris,","100 g d' échalotes (environ 3),","50 cl de crème fraîche,","200 g de fromage râpé."],"steps":["Cuire les crêpes et réserver.","Faire fondre les échalotes hachées au beurre, ajouter les champignons émincés, assaisonner.","Couvrir et laisser rendre le jus. Puis découvrir et laisser s'évaporer l'eau à feu doux.","Ajouter un peu de crème à la duxelles.","Garnir chaque crêpe comme suit : poser une demie tranche de jambon sur la crêpe, puis ajouter une cuillère a soupe de duxelles.","Rouler la crêpe et la déposer dans un plat à gratin.","Napper généreusement de crème.","Parsemer de fromage râpé.","Gratiner au four chaud thermostat 7 (220°C) pendant 10-20 min environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFicelle_picarde","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Ficelle_picarde_1.jpg/960px-Ficelle_picarde_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bycro","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Fabada asturiana","name":"Fabada asturiana","steps":["Faire tremper la veille les haricots dans de l'eau froide pendant 12 heures.","Retirer les haricots qui flottent à la superficie.","Couper l'oignon en quatre et éplucher les gousses d'ails.","Mettre dans une un filet d'huile d'olive, les gousses d'ails, l'oignon, les haricots blancs, le petit lard et le lacón.","Couvrir d'eau et cuire à feu doux pendant une heure et demi. Il va falloir vérifier de temps en temps que les haricots blancs sont couverts d'eau, et rajouter de l'eau froide si c'est nécessaire. On doit la rajouter en petite quantité car il ne doit pas y avoir trop d'eau.","Couper le chorizo et le boudin en rondelles et les rajouter à la casserole.","Cuire encore pendant une heure et demi.","Sauter dans une sans graisse les fils de safran pendant quelques secondes et les mettre à la casserole. On peut rajouter une pincée de piment rouge doux en poudre ou une branche de persil entière, que l'on enlèvera à la fin.","Remuer.","Cuire pendant une demi-heure. Goûter le bouillon et rectifier l'assaisonnement si nécessaire. S'il est trop clair, écraser quelques haricots au ou à la et les incorporer au bouillon.","Laisser reposer la préparation sans la laisser refroidir et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFabada_asturiana","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Farcidure","name":"Farcidure","steps":["crues râpées (râpe à trou, on en trouve dans les quincailleries de Tulle) mélangées à des pommes de terre cuites en purée dans des proportions 2/3, 1/3.","Ajouter sel, , et , le tout rassemblé en boules de la grosseur d'un poing et cuit dans un faitout rempli d'eau (quand les boules flottent à la surface elles sont cuites)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFarcidure","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Figatells","name":"Figatells","ingredients":["250 g de maigre de","250 g de foie de porc","3 écrasés","sel"],"steps":["Hacher la viande et le foie jusqu'à obtention d'un fin mélange granuleux.","Ajouter les épices, le persil découpé et le sel.","Pétrir l'ensemble. Certains ajoutent au mélange du piment rouge moulu ou de la noix muscade.","Étendre la crépine sur une surface plane.","Confectionner des boulettes rondes de la taille d'un œuf.","Placer les boulettes sur la crépine, à bonne distance les unes des autres.","Découper la crépine de façon à pouvoir y enfermer chaque boulette.","Écraser les boulettes avec la paume de la main pour leur donner la forme caractéristique du figatell, assez voisine d'un hamburger.","Faire cuire à la plancha ou sur un gril."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFigatells","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Flan au potimarron","name":"Flan au potimarron","ingredients":["1 kg de potimarron","500 g de","roux ou complet","4 s"],"steps":["Laver le potimarron et le faire cuire à la vapeur à feu doux.","Mélanger 1/2 du potimarron aux œufs, verser le sucre et le lait.","Verser le 1/2 potimarron restant, couper en cube à la préparation.","Faire cuire au four 25 minutes, servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlan_au_potimarron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Flaugnarde","name":"Flaugnarde","ingredients":["3 œufs,","2 tasses de sucre,","2 tasses de farine,","1 boîte de lait,","2 sachets de sucre vanillé,","1/2 sachet de levure,","4 pommes à cuire."],"steps":["Mélanger les trois œufs battus avec le sucre, la farine, le lait, le sucre vanillé et la levure.","Éplucher, couper les pommes (en dés ou en quart).","Beurrer un plat et mettre les pommes coupées","Verser le mélange sur les pommes.","Cuire à four chaud à 150°C pendant 3/4 d'heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlaugnarde","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Flaugnarde_plat_pr%C3%A9par%C3%A9_avant_cuisson.jpg/960px-Flaugnarde_plat_pr%C3%A9par%C3%A9_avant_cuisson.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BriceDelmotte","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Flan de courgettes","name":"Flan de courgettes","ingredients":["1 kg de courgettes","1/2 l de lait","4 œufs","150 g de gruyère","Huile d'olive, persil, noix de muscade, sel, poivre"],"steps":["Faire revenir les courgettes coupées en rondelles de 1 cm d'épaisseur dans une sauteuse de l'huile d'olive 5 min.","Saler, poivrer et les saisir 5 min en les tournants.","Dans un récipient, casser les œufs, ajouter le lait, saler, poivrer, ajouter la noix de muscade râpée, le persil hâché, et la moitié du gruyère râpé, battre le tout .","Lorsque les courgettes sont bien dorées, les disposer dans un moule à tarte beurré, verser la préparation au lait et au fromage sur les courgettes, saupoudrer de gruyère râpé.","Cuire 40 minutes à four chaud à 230°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlan_de_courgettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Flan à la châtaigne","name":"Flan à la châtaigne","ingredients":["4 cuillères à soupe de farine de châtaignes","2 œufs","50 cl de lait","10 cuillères à soupe de sucre en poudre","10 cl d'eau."],"steps":["Dans un saladier, délayez la farine et un verre de lait. Mettez le reste du lait à chauffer dans une casserole, sur feu doux.","Versez la farine délayée dans cette casserole tout en mélangeant sans cesse jusqu'à ébullition. Ajoutez 3 cuillères à soupe de sucre et enlevez du feu.","Dans un bol, battez les œufs comme pour une omelette. Incorporez-les au mélange précédent.","Dans un moule à flan, versez le reste de sucre et l'eau. Portez sur feu vif tout en remuant jusqu'à obtenir un mélange caramélisé. Retirez du feu.","Versez le mélange farine-œufs dans le moule. Mettez à cuire au bain-marie dans le four préalablement chauffé à thermostat 6-7 (200-220 °C) pendant 40 minutes. Laissez refroidir avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlan_%C3%A0_la_ch%C3%A2taigne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue bourguignonne","name":"Fondue bourguignonne","ingredients":["1,2 kg de viande de de première catégorie, telle que le faux-filet ou le filet),","1 litre d',","1 brindille de","1 feuille de,","Des sauces selon les goûts."],"steps":["Couper la viande en cubes de la taille d'une bouchée,","Faire chauffer l'huile dans le caquelon avec le thym et le laurier,","Quand elle est chaude sans fumer, retirer les éléments aromatiques."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_bourguignonne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Fondue_bourguignonne_001.JPG/960px-Fondue_bourguignonne_001.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue aux champignons","name":"Fondue aux champignons","ingredients":["400 g de de Gruyère râpé ou en lamelles","200 g de fribourgeois","100 g de chanterelles parées","100 g de champignons de Paris coupés en lamelles","1 cuillerée à soupe de","1 haché, 1 gousse d' coupée en deux","1/2 bouquet de haché, sel","4 cuillerées à café de Maïzena","3 dl de blanc, 1 petit verre de kirsch","1 cuillerée à café de jus de frais","fraîchement moulu, pincée de"],"steps":["Faire cuire les oignons dans le beurre chaud jusqu'à ce qu'ils deviennent transparents.","Y ajouter les chanterelles et les champignons de Paris pour les étuver jusqu'à évaporation du jus. Ajouter le persil, poursuivre brièvement la cuisson, épicer et conserver au chaud.","Frotter le caquelon avec la gousse d'ail. Mélanger le gruyère, le vacherin et la Maïzena dans le caquelon, incorporer le et le jus de citron et porter à ébullition en remuant constamment jusqu'à ce que le fromage soit fondu.","Ajouter le kirsch et relever avec le poivre et le paprika.","Incorporer les champignons et servir immédiatement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue de Suisse centrale","name":"Fondue de Suisse centrale","ingredients":["600 g de fromage de Gruyère râpé ou en lamelles","100 g d'Emmental vieux râpé ou en lamelles","100 g de Sbrinz râpé","1 gousse d'ail coupée en deux","1 cuillère à café de jus de citron frais","4 cuillères à café de Maïzena","3,5 dl de vin blanc, 1 verre de kirsch","poivre fraîchement moulu, noix de muscade fraîchement râpée"],"steps":["Frotter le caquelon avec la gousse d'ail que l'on pourra ou non laisser dans le caquelon.","Mélanger le fromage avec la Maïzena et porter à ébullition en remuant constamment après avoir incorporé le vin blanc et le jus de citron.","Ajouter le kirsch quand le fromage est fondu, poivrer, ajouter la noix de muscade et servir immédiatement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_de_Suisse_centrale","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Foie gras truffé du Périgord","name":"Foie gras truffé du Périgord","ingredients":["1 kilo de","900 g de viande maigre de","28 g de sel","4 g de","100 g de","20 cl de"],"steps":["Hacher la viande de porc finement, ajouter 14 g de sel, 2 g de poivre, 10 cl de cognac, mélanger","Dénerver les foies, couper les en morceaux, saler et poivrer, arroser de cognac, ajouter 50 g de truffes en lamelles","Laisser macérer les préparations 12 heures","Mettre un morceau de truffe sur le fond de conserves, tapisser le fond et les bords de viandes, les morceaux de foie au milieu et combler les vides de viande de porc, terminer par un morceau de truffe","Stériliser (pendant 2 h 40 min après la première ébullition de l'eau) ; retirer les boites du stérilisateur 20 à 30 min après la fin de la stérilisation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFoie_gras_truff%C3%A9_du_P%C3%A9rigord","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Foie_gras_IMGP2349.jpg/960px-Foie_gras_IMGP2349.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nikodem Nijaki","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Fondue Bacchus","name":"Fondue Bacchus","ingredients":["6 dl de","2 dl de","2 dl de bouillon de légumes","2 gros s rouges","ou persil plat","(blanc, noir, rose et vert)","en poudre"],"steps":["Couper les oignons en quartier et y planter les clous de girofle.","Couper grossièrement le persil.","Mettre le blanc, le bouillon et le vin rouge dans le caquelon.","Ajouter les quartiers d'oignons, le persil, une vingtaine de grains de poivre de toutes les couleurs et une pincée d'ail en poudre.","Porter le tout à ébullition.","Laisser mijoter à feu doux environ 15 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_Bacchus","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Fondue_vigneronne.jpg/960px-Fondue_vigneronne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"puregin","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Fondue bressane","name":"Fondue bressane","steps":["Découper les blancs de poulet en morceaux pas trop gros car contrairement à la Fondue bourguignonne où la viande peut être mangée saignante, le poulet doit être cuit à cœur.","Battre l'œuf et assaisonner (sel, poivre).","Mettre la chapelure dans un autre bol.","Remplir le caquelon à moitié d'huile et la faire chauffer.","Chaque personne doit piquer un morceau de viande, le tremper dans l'œuf puis la chapelure avant de le faire cuire dans l'huile jusqu'à ce que la chapelure prenne une couleur dorée.","Servir accompagné de sauces et de riz ou pommes de terre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_bressane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Flan aux œufs au chocolat","name":"Flan aux œufs au chocolat","ingredients":["1/2 litre de","4 s","50 grammes de","100 grammes de","zestes de selon goût"],"steps":["Fouetter les 4 œufs avec le chocolat.","Ajouter le lait chauffé, sucre et arôme avec les zestes de citron.","Mettre le tout dans un récipient.","Mettre le récipient dans une cocotte à pression durant un quart d'heure.","Laisser refroidir 2 heures environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFlan_aux_%C5%93ufs_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondant au chocolat","name":"Fondant au chocolat","ingredients":["200 g de noir","100 g de","50 g de","50 g de"],"steps":["Préchauffer le four à 200°C (Thermostat 6-7).","Faire fondre dans une casserole, à feu doux, le chocolat et le beurre en morceaux.","Pendant que le chocolat fond lentement, mélanger sucre, œufs et farine dans un saladier.","Puis y ajouter le chocolat et le beurre.","Beurrer et fariner un moule (ou des pots individuels) et y verser la pâte.","Enfourner pendant 10 à 15 minutes (en fonction de l'épaisseur du gâteau).","Laisser refroidir une nuit avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondant_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Fondant_au_chocolat_accompagnement_boule_de_glace.jpg/960px-Fondant_au_chocolat_accompagnement_boule_de_glace.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ourytima","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Fondant aux marrons","name":"Fondant aux marrons","ingredients":["500 grammes de crème de marrons,","100 grammes de chocolat noir,","100 grammes de beurre (en prévoir un peu plus pour le moule),","3 œufs."],"steps":["Faire fondre le beurre et le chocolat au . Pendant ce temps, préparer les œufs dans un bol, les battre en omelette. Une fois le chocolat et le beurre fondus, lisser le mélange et le retirer du feu.","Y incorporer la crème de marrons, petit à petit, remuer jusqu'à obtenir un mélange bien homogène. Mélanger ensuite les œufs à la préparation en les ajoutant progressivement.","Une fois le mélange bien homogène, le placer dans le moule bien beurré et enfourner pendant 45 minutes à 150°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondant_aux_marrons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue chinoise","name":"Fondue chinoise","ingredients":["3 oignons moyens hâchés","3 gousses d'ail émincées","600 ml d'eau","45 ml de concentré pour bouillon de bœuf","2 feuilles de laurier","15 ml de flocons de persil séché","5 ml de zeste de citron râpé","45 ml de sauce chili","sel, poivre : au goût","gingembre frais râpé"],"steps":["Faire fondre le beurre et y faire revenir ensemble les oignons hachés et l'ail émincé.","Incorporer tous les autres ingrédients et cuire à feu doux durant 2 heures.","Retirer les feuilles de laurier, verser le bouillon bien chaud dans un plat à fondue en métal et mettre sur le réchaud ou la plaque chauffante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_chinoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fleischschnacka (2)","name":"Fleischschnacka (2)","ingredients":["1.200 kg de viande hachée,","1 litre de bouillon de bœuf,","600 g de farine,","7 œufs,","3 caïeux d'ail,","2 dl d'eau,","1 oignon,","50 g de persil,","sel, poivre, muscade."],"steps":["Travailler la farine et 5 œufs, ajouter l'eau et le sel.","Pétrir l'ensemble, laisser reposer 1 heure.","Hacher l'oignon, le persil et l'ail. Mélanger le tout avec la viande, les œufs, sel, poivre et un peu de muscade.","Abaisser la pâte pour former un rectangle. Répartir la farce. Rouler le tout. Souder avec un peu d'eau et couper des tranches pas trop épaisses.","Dorer à l'huile. Mouiller au bouillon, cuire 20 minutes à feu doux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFleischschnacka_(2)","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Fleischschnacka.JPG/960px-Fleischschnacka.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Florival fr","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Fondant (pâtisserie)","name":"Fondant (pâtisserie)","ingredients":["500 g de sucre cristallisé,","150 g d'eau,","1 noix de glucose."],"steps":["Cuire ensemble les ingrédients dans un poêlon ( en cuivre) jusqu'à ce que le mélange atteigne 117°C.","Puis verser la préparation sur une plaque à rebords et la laisser refroidir jusqu'à une température de 37°C.","Travailler ensuite la masse avec un palette, puis pétrir à la main, de manière à obtenir une pâte blanche, lisse, souple et homogène.","Laisser maturer le fondant 3 jours dans une boite en plastique fermée.","Pour utiliser le fondant, il faut dans un premier temps en réchauffer une petite quantité dans un poêlon (de 30 à 37°c).","Puis l'assouplir si nécessaire en ajoutant du sirop (préalablement préparé avec de l'eau et du sucre mélangés)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondant_(p%C3%A2tisserie)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fouace (Aveyron)","name":"Fouace (Aveyron)","ingredients":["600 g de farine de froment,","170 g de beurre de lait cru,","150 g de sucre,","levain (à défaut, se dépanner avec de la levure de boulanger),","6 œufs,","12 cl d'eau,","8 cl d’eau de fleur d’oranger,","4 g de sel,"],"steps":["Faire un sirop avec 20 g de sucre ;","Délayer le levain dans l'eau tiède;","Former une fontaine avec la farine de blé tendre, y casser les œufs, verser le levain délayé, incorporer le beurre, le sel, le sucre puis mélanger ;","Ajouter l'eau de fleur d’oranger ;","Pétrir jusqu'à ce que l’on puisse la mélanger à la main sans qu'elle ne colle aux doigts, en ajoutant de la farine si besoin est ;","Laisser lever 6 heures (minimum) dans une corbeille recouverte d'un linge humide et dans un lieu tempéré; la pétrir à nouveau un peu ;","Former et laisser lever 1 heure dans la corbeille couverte ;","Faire un trou au milieu avec la paume de la main, la former en couronne pour que la chaleur agisse uniformément ;","Laisser la pâte lever ;","Dorer et tailler légèrement sur le dessus sans la faire trop retomber ;","Cuire de 25 à 30 min à 250°C jusqu’à l’obtention d’une pain légèrement doré ;","Une fois la fouasse sortie du four, badigeonner avec le sirop, saupoudrer modérément de sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFouace_(Aveyron)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue normande","name":"Fondue normande","ingredients":["300 g de découpés en cubes","1/4 de cuillère à café de fécule","10 cl de","1 échalote"],"steps":["Écroûter les s et les couper en dés.","Frotter le poêlon à fondue avec l’échalote écrasée et y déposer les dés de fromage.","Diluer la fécule dans le lait et verser dans le poêlon.","Chauffer à feu doux sans cesser de remuer.","Ajouter la crème.","Saler, poivrer et muscader.","Porter à ébullition en remuant sans arrêt jusqu’à obtention d’un mélange homogène.","Quand l’ébullition commence, placer le caquelon sur le réchaud réglé à feu moyen et inviter les convives à touiller constamment la fondue avec leur morceau de pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_normande","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/2e/Saint-L%C3%B4_-_La_laiti%C3%A8re_normande_%28DPJ_-_GFfaDwAAQBAJ%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author - postcard.","licence":"Public domain"},{"title":"fr:Livre de cuisine/Fondue fribourgeoise","name":"Fondue fribourgeoise","ingredients":["250 g de vacherin fribourgeois par personne (préférer un mélange de différents vacherins, plus ou moins corsés)","eau tiède","1 gousse d'ail par personne"],"steps":["Couper le fromage en dés de quelques cm³ qu'on mettra en vrac dans un caquelon à fondue métallique ou une casserole (ne pas utiliser de caquelon en terre cuite, la chaleur y circule mal).","Ajouter un petit fond d'eau tiède (env. 1 dl pour 1 kg de fromage) ainsi que les gousses d'ail écrasées, puis mettre le caquelon sur feu doux (juste assez chaud pour faire fondre le fromage).","Mélanger lentement, sans interruption, à l'aide d'une spatule ou d'une grosse cuillère. Effectuer un mouvement circulaire en commençant à chaque tour par le fond pour remonter à la surface (et ainsi répartir au mieux la chaleur).","Lorsque la masse de fromage est entièrement fondue, ajouter du poivre à volonté et chauffer un peu plus vivement la fondue (avec précaution!) jusqu'à ce qu'une très légère vapeur se dégage de la surface du fromage. Servir et manger immédiatement; la fondue ne doit jamais \"attendre\"."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_fribourgeoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue épicée","name":"Fondue épicée","ingredients":["800 g de gruyère râpé ou en lamelles","1 cuillerée à soupe d'huile","1 petit oignon haché, 2 gousses d'ail pressées","1 poivron vert et 1 poivron rouge coupés en deux, épépinés et hachés","2 piments rouges épépinés, coupés en rondelles et brièvement blanchis (piments en bocal éventuellement).","3,5 dl de vin blanc, 1 petit verre de grappa","1 cuillerée à café de jus de citron frais","4 cuillerées à café de Maïzena","poivre moulu, poivre de Cayenne, noix de muscade râpée"],"steps":["Dans le caquelon, cuire l'oignon et l'ail dans l'huile chaude jusqu'à ce qu'ils deviennent transparents, ajouter les poivrons et laisser étuver environ 6 minutes.","Mouiller avec le vin blanc additionné de jus de citron. Mélanger le gruyère et la Maïzena, ajouter au mélange vin/poivrons et porter à ébullition en remuant constamment.","Quand le fromage est fondu, incorporer la grappa et épicer. Saupoudrer de piment et servir immédiatement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_%C3%A9pic%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue jurassienne","name":"Fondue jurassienne","ingredients":["200 à 250 g de par personne (de préférence un comté fruité et un comté salé),","1 verre de","1 gousse d',","fraîchement moulu,","(de préférence de la veille),","pour les amateurs une pointe de."],"steps":["Frotter le caquelon avec la gousse d'ail que l'on pourra ou non laisser dans le caquelon.","Verser le vin blanc, puis porter à ébullition. Mettre le Comté (qui aura été au préalablement mis en copeaux).","Tourner en huit jusqu'à obtenir une pâte homogène.","Poivrer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_jurassienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue moitié-moitié","name":"Fondue moitié-moitié","ingredients":["400 g de râpé ou en lamelles","400 g de coupé en petits dés","1 gousse d' coupée en deux","4 cuillerées à café de (facultatif)","3,5 dl de sec, 1 petit verre de","1 pincée de du moulin"],"steps":["Frotter le caquelon avec la gousse d'ail que vous laisserez ou non dans la fondue.","Mélanger le gruyère et le dans le caquelon, chauffer en remuant constamment. Réduire l'apport de chaleur, ajouter le vacherin fribourgeois et remuer vivement jusqu'à ce que le fromage soit fondu. Ne plus laisser bouillir la fondue.","Ajouter le kirsch et un peu de poivre du moulin. Maintenir le caquelon au chaud sur le réchaud à feu très doux.","Si la fondue est trop liquide, il est possible d'ajouter de la fécule de maïs (délayée dans un peu de kirsch, sinon des grumeaux se forment)","Déposez le caquelon sur un réchaud allumé sur la table à feu moyen et inviter les convives à touiller constamment la fondue avec leur morceau de pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_moiti%C3%A9-moiti%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue neuchâteloise","name":"Fondue neuchâteloise","ingredients":["600 g de fromage de gruyère râpé ou en lamelles","200 g de vieil emmental râpé ou en lamelles","1 gousse d'ail coupée en deux,","1 cuillère à café de jus de citron frais","4 cuillères à café de Maïzena","3,5 dl de vin blanc neuchâtelois, 1 petit verre de kirsch","poivre fraîchement moulu, noix de muscade fraîchement râpée"],"steps":["Frotter le caquelon avec la gousse d'ail que vous laisserez ou non dans la fondue.","Mélanger le gruyère, l'emmental et la Maïzena dans le caquelon, ajouter le vin blanc et le jus de citron et porter à ébullition en remuant sans arrêt jusqu'à ce que le fromage soit fondu.","Ajouter le kirsch, relever avec le poivre et la noix de muscade et servir immédiatement.","Placer le caquelon sur le réchaud réglé à feu moyen et inviter les convives à touiller constamment la fondue avec leur morceau de pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_neuch%C3%A2teloise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue savoyarde","name":"Fondue savoyarde","steps":["Couper le pain rassis en cubes.","Couper les fromages en lamelles.","Frotter le","Faire mousser le vin blanc et ajouter le fromage petit à petit en mélangeant. Quand le fromage est fondu, ajouter un bouchon de kirsch et un tour de du moulin."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_savoyarde","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Fondue_p1150668.jpg/960px-Fondue_p1150668.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Fondue vaudoise","name":"Fondue vaudoise","ingredients":["800 g de mélange de fromages de Gruyère à différents degrés de maturité, râpé ou en lamelles","1 gousse d'ail coupée en deux","1 cuillerée à café de jus de citron frais","4 cuillerées à café de Maïzena","3,5 dl de vin blanc vaudois, 1 petit verre de kirsch","poivre fraîchement moulu, noix de muscade fraîchement râpée"],"steps":["Frotter le caquelon avec la gousse d'ail que l'on pourra ou non laisser dans le caquelon.","Mélanger le gruyère avec la Maïzena, incorporer le vin blanc et le jus de citron et porter à ébullition en remuant constamment jusqu'à ce que le fromage soit fondu.","Ajouter le kirsch, relever avec le poivre et la noix de muscade et servir sur-le-champ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_vaudoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fraises Romanof","name":"Fraises Romanof","ingredients":["500 g de fraises,","2 cuillerées à soupe de sucre,","2 cuillerées à soupe de curaçao,","une ,","1/4 de litre de crème chantilly,","un peu de sucre vanillé,","glace à la vanille."],"steps":["Laver et égoutter les fraises.","Les mettre dans un grand .","Mélanger le curaçao, le sucre et le jus de l'orange.","Verser le mélange sur les fraises.","Laisser reposer deux heures au frigo.","Mélanger la chantilly au sucre vanillé.","Dans une coupe à glace, déposer une boule de glace à la vanille, ajouter les fraises par dessus puis recouvrez de chantilly."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFraises_Romanof","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fougasse","name":"Fougasse","ingredients":["500 g de farine,","10 g de levure de boulanger,","10 cl d'huile d'olive,","1 jaune d'œuf,","5 g de sel,","1/2 citron vert."],"steps":["Mettre dans un bol une poignée de farine, ajouter la levure et suffisamment d'eau pour avoir une bouillie lisse. Laisser reposer 1 heure.","Ajouter le sel au reste de farine et la verser en tas sur le plan de travail (on peut au préalable réchauffer légèrement la farine dans le four, elle sera plus facile à travailler). Faire un puits au milieu et y verser le levain, rajouter de l'eau tiède et le jus de citron vert pour obtenir ensuite une pâte souple.","Pétrir le mélange pendant 10 min, mettre la pâte obtenue dans une grande terrine farinée, couvrir d'un torchon et laisser lever jusqu'à ce qu'elle ait doublé de volume, la couper en quatre.","Former une boule et la faire lever à nouveau. Diviser en deux portions et les aplatir sur le plan de travail. Les entailler en 9 ou 10 incisions bien nettes de 2 cm de long, disposées en oblique (3 d'un côté, 3 de l'autre et 3 au milieu). Écarter légèrement ces ouvertures (pour éviter qu'elles ne se referment à la cuisson).","Préchauffer le four à 220°C. Poser les fougasses sur la tôle du four bien chaude. Glisser un bol d'eau dans le four et enfourner les fougasses. Cuire pendant 35 min jusqu'à ce qu'elles soient dorées et croustillantes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFougasse","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5e/Rue_Henriette_Fougasse_-_Mandres-les-Roses_%28FR94%29_-_2022-05-21_-_1.jpg/960px-Rue_Henriette_Fougasse_-_Mandres-les-Roses_%28FR94%29_-_2022-05-21_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Forêt noire","name":"Forêt noire","ingredients":["500 g de cerises noires,","50 g de farine,","75 g de poudre d'amande,","5 g (un demi sachet) de levure chimique,","100 g de cacao en poudre,","¼ cuillère à café de sel,","6 œufs séparés,","100 g de beurre fondu,","40 cl de crème fraîche liquide,","25 g de sucre glace,","200 g de sucre en poudre,","10 cl de kirsch,","3 cuillères à café d'extrait de vanille,","200 g de chocolat noir,","copeaux de chocolat."],"steps":["Dénoyauter les cerises et les faire macérer dans le kirsch pendant deux heures, les égoutter et conserver le jus ;","Mélanger la farine, la poudre d'amandes, le cacao en poudre, le sel et la levure ;","Séparer les blancs des jaunes d'œufs ;","Mélanger les jaunes et 50 g de sucre en poudre ;","Travailler l'ensemble jusqu'à ce que le mélange blanchisse, ajouter une cuillère à café d'extrait de vanille et mélanger ;","Ajouter le farine en veillant à ne pas dégonfler le mélange jusqu'à obtention d'une pâte homogène, puis le beurre fondu ;","Monter les blancs en neige ferme, les incorporer à la pâte délicatement.","Répartir la pâte dans trois moules à gâteau de même diamètre, beurrés et farinés ;","Enfourner pour 20 min à 180°C. Démouler et laissez refroidir ;","Réaliser un sirop avec le reste de sucre en poudre, une cuillère à café d'extrait de vanille et 25 cl d'eau, hors du feu, ajouter le jus des cerises et le kirsch ;","Imbiber les biscuits du sirop, les arroser fréquemment ;","Battre la crème fraîche liquide jusqu'à obtention d'une crème chantilly, ajouter le sucre glace et l'extrait de vanille ;","Napper un biscuit avec un quart de la crème chantilly, disposer la moitié des cerises égouttées ;","Couvrir d'un biscuit, napper avec un quart de chantilly et les cerises ;","Couvrir du biscuit, napper les dessus et côtés du gâteau avec la crème chantilly ;","Poser les copeaux sur le gâteau pour le recouvrir intégralement ;","Placer la forêt noire au réfrigérateur 3 heures avant de la servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFor%C3%AAt_noire","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/26a_avenue_de_la_For%C3%AAt_Noire_%2828760063077%29.jpg/960px-26a_avenue_de_la_For%C3%AAt_Noire_%2828760063077%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valentin R. from France","licence":"CC0"},{"title":"fr:Livre de cuisine/Frangipane","name":"Frangipane","ingredients":["150 g de poudre d'amande,","75 g de sucre blanc ou sucre glace,","50 g de beurre (peut être réduit jusqu'à 25 g),","1 œuf,","1 cuillerée à soupe d'extrait de vanille."],"steps":["Mettre le beurre un peu mou dans un saladier et l'écraser avec un fouet.","Ajouter le sucre et travailler à la main pour mélanger le beurre et le sucre et obtenir une consistance sableuse.","Ajouter l'œuf et la vanille, puis mélanger vigoureusement au fouet.","Lorsque le mélange est homogène, ajouter la poudre d'amande et bien mélanger."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFrangipane","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Galette_Frangipane_2021.jpg/960px-Galette_Frangipane_2021.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benh LIEU SONG (Flickr)","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Fouée","name":"Fouée","ingredients":["500 g de farine,","10 g de sel,","15 g de levure de boulanger,","30 cl d'eau tiède."],"steps":["Mettre la farine dans une bassine avec le sel ;","Mélanger la levure avec de l'eau tiède dans une tasse à café ;","Verser la levure dans la bassine en brassant la farine ;","Ajouter l'eau progressivement, sans arrêter de brasser, jusqu'à ce que la pâte soit homogène ;","Laisser reposer la pâte pendant 4 heures ;","Faire des boules qui seront aplaties avec la paume de la main puis, avec un rouleau ;","Enfourner à 220°C 35 min ;","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFou%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fondue de poireaux à la crème","name":"Fondue de poireaux à la crème","ingredients":["25 g de","3 beaux poireaux","sel,","20 g de fromage blanc"],"steps":["Fondre le beurre dans une sauteuse, éplucher les échalotes et les passer au hachoir. Les verser dans le beurre fondu et les caraméliser à feu doux","Couper les poireaux en deux dans le sens de la longueur, les laver, les couper en tranches de 5 mm d’épaisseur et les sécher","Quand les échalotes ont changé de couleur, verser les poireaux dessus. Saler, poivrer, mélanger le tout et couvrir","Cuire à feu doux pendant 20 min en remuant régulièrement. Les poireaux doivent cuire dans l’eau qu’ils vont dégorger en cuisant, s’il n’y en a pas assez, ajouter de l’eau","Retirer le couvercle pour que l’eau de cuisson finisse de s’évaporer, ajouter le fromage blanc et mélanger le tout."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFondue_de_poireaux_%C3%A0_la_cr%C3%A8me","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fougasse d'Aigues Mortes","name":"Fougasse d'Aigues Mortes","ingredients":["500 g de farine,","10 g de levure de boulanger,","10 cl d',","1 jaune d',","5 g de sel,","1/2 fleur d'oranger,","sucre en poudre."],"steps":["Mettre dans un bol une poignée de farine, ajouter la levure et suffisamment d'eau pour avoir une bouillie lisse. Laisser reposer 1 heure","Ajouter le sel au reste de farine et la verser en tas sur le plan de travail (on peut au préalable réchauffer légèrement la farine dans le four, elle sera plus facile à travailler). Faire un puits au milieu et y verser le levain, rajouter de l'eau tiède et le jus de citron vert pour obtenir ensuite une pâte souple","Pétrir le mélange pendant 10 min, mettre la pâte obtenue dans une grande terrine farinée, couvrir d'un torchon et laisser lever jusqu'à ce qu'elle ait doublé de volume, la couper en quatre","Former une boule et la faire lever à nouveau. Diviser en deux portions et les aplatir sur le plan de travail. Les entailler en 9 ou 10 incisions bien nettes de 2 cm de long, disposées en oblique (3 d'un côté, 3 de l'autre et 3 au milieu). Écarter légèrement ces ouvertures (pour éviter qu'elles ne se referment à la cuisson)","Préchauffer le four à 220°C. Poser les fougasses sur la tôle du four bien chaude. Glisser un bol d'eau dans le four et enfourner les fougasses. Cuire pendant 35 min jusqu'à ce qu'elles soient dorées et croustillantes.","Sucrer le dessus avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFougasse_d'Aigues_Mortes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galette de céréales aux mille facettes","name":"Galette de céréales aux mille facettes","ingredients":["150 g de flocons 5 céréales","2 verres d'eau","carotte râpée ou reste de légumes ou champignons ou oignons.","sel, herbes de Provence, ail en poudre"],"steps":["Dans un saladier versez les flocons de 5 céréales. Ajoutez l’eau. Salez, ajoutez quelques herbes de Provence, de l'ail en poudre, quelques carottes râpées, ou un reste de légumes. Laissez gonfler quelques min.","Faites cuire en galette pas trop épaisse dans une poêle. Faites bien dorer les deux faces. Servez avec une salade verte, un légume cuit ou simplement une sauce tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_de_c%C3%A9r%C3%A9ales_aux_mille_facettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galette des rois et des reines","name":"Galette des rois et des reines","ingredients":["2 pâtes feuilletées","125 à 165 g d's en poudre","80 g de sucre en poudre","80 g de margarine végétale","3-4 cuillères à soupe de crème soja à la vanille."],"steps":["Préchauffer le four à 220°C.","Travailler la margarine et le sucre jusqu'à ce que le mélange soit homogène et mousseux.","Ajouter les amandes en poudre, la crème soja dessert. Bien mélanger.","Étaler la frangipane au centre de la pâte posée sur une feuille de papier sulfurisé.","Recouvrer avec la deuxième pâte. Retourner les bords et les souder avec un peu d'eau.","Badigeonner la surface avec de l'eau ou du lait de soja pour faire dorer.","Dessiner des croisillons très légèrement au et piquer très légèrement la pâte à quelques endroits.","Cuisson : 40 min en retirant la feuille de cuisson après 20 min pour que la galette soit bien dorée des deux côtés.","Suggestions : ajouter des pépites de chocolat à la frangipane. Il est possible de remplacer la crème de soja dessert vanille par du lait de soja."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_des_rois_et_des_reines","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Galette_des_rois_dite_%22galette_des_loves%22.jpg/960px-Galette_des_rois_dite_%22galette_des_loves%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Galette de pommes de terre","name":"Galette de pommes de terre","ingredients":["500 g de","200 g d's","2 s","un peu de","½ verre de","sel,,, et une touche de piment."],"steps":["Éplucher puis râper les pommes de terre.","Les rincer dans de l'eau froide pour évacuer le plus d'amidon possible.","Secouer, bien égoutter et essorer un maximum d'eau.","Couper finement les oignons.","Mélanger les œufs, le lait, la farine, le sel, le poivre et la muscade.","Puis ajouter l'oignon et les pommes de terre.","Faire frire par petits tas, bien compacts, dans une bien chaude et bien huilée, sur les deux faces."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_de_pommes_de_terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Galette_aux_pommes_de_terre%2C_nouveau_matafan.jpg/960px-Galette_aux_pommes_de_terre%2C_nouveau_matafan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Fèves au cumin","name":"Fèves au cumin","ingredients":["1 kg de s sèches,","2 cuillèrées de en grains","cumin en poudre","1 de Cayenne,","rouge doux ou piquant (suivant goût),","3 cuillerées à soupe d’","sel"],"steps":["Faire tremper les fèves 24 heures dans un fait-tout.","Dans ce fait-tout, les couvrir d’eau froide et laisser cuire jusqu’à ce qu’elles soient moelleuses à cœur (vérifier à l’aide d’une fourchette).","Ajouter le sel, le cumin en grains, les piments et l’huile d’olive.","Laisser cuire à petit feu, au minimum 3/4 d’heure.","Egoutter les fèves, et les saupoudrer de poivre rouge, de cumin en poudre et d’un peu d’huile d’olive.","Laisser refroidir et servir dans des coupelles à l’heure de l’apéritif."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FF%C3%A8ves_au_cumin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Foul%2C_m%27dammis_au_cumin%2C_Tunisie..jpg/960px-Foul%2C_m%27dammis_au_cumin%2C_Tunisie..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Habib M'henni","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Galette comtoise","name":"Galette comtoise","ingredients":["15 morceaux de sucre,","60 g de beurre,","1/3 de litre d'eau,","300 g de farine,","4 s + 2 jaunes,","1-3 Cuillères à soupe de fleur d'oranger."],"steps":["Porter à ébullition le sucre, l'eau et le beurre.","Hors du feu rajouter la farine en une seule fois, mélanger.","Incorporer les œufs un par un à votre pâte.","On peut sécher la pâte sur le feu une minute.","Laisser un peu refroidir et ajouter la fleur d'oranger.","Étaler la pâte dans un plat beurré à l’aide d’une .","Badigeonner le dessus avec le jaune d’œuf dilué dans un peu d'eau ou de lait.","Faire des stries avec une .","Préchauffer le four 180°C et laisser cuire 25-30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_comtoise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Galette_Comtoise.jpg/960px-Galette_Comtoise.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Anais323","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Frijoles refritos","name":"Frijoles refritos","steps":["Il doivent toujours être lavés triés et bouillis avant de les préparer.","Plongez-les dans une marmite d'eau froide, ajoutez un oignon, cinq gousses d'ail hachées, une feuille de laurier et 2 à 4 chilis Serranos.","Couvrez, portez à ébullition, puis laissez cuire à feu doux.","Ajoutez un peu d'eau si nécessaire.","Quand les haricots commencent à se rider, ajoutez une cuillère à soupe d'huile, et faites cuire jusqu'à ce que les haricots soient souples.","À titre indicatif, cela peut prendre presque une journée !","Quand ils sont tendres, salez-les.","Si vous salez avant, les haricots risquent de durcir.","Puis laissez cuire pendant encore une demi-heure, sans rajouter d'eau.","Dans une poêle, faites revenir un et cinq gousses d'ail à feu doux avec de l'huile, jusqu'à ce qu'ils soient dorés.","Ajoutez alors une pelée et taillée en dés et faites cuire pendant deux ou trois minutes.","Incorporez l'équivalent de deux cuillères à soupe de haricots préalablement écrasés en purée dans leur liquide de cuisson pour obtenir un pâte douce et épaisse.","Versez cette préparation dans la marmite et remuez.","Pour les Frijoles Refritos, faites fondre deux cuillères à soupe d'huile dans un grand poêlon ou une casserole en fonte.","Ajoutez les haricots écrasés en purée une cuillère à soupe à la fois.","Quand la préparation devient trop épaisse, ajoutez de l'huile.","Vous obtiendez une préparation épaisse, plutôt sèche, très riche et crémeuse.","Les Frijoles Refritos se servent en accompagnement de nombreux plats.","Ils peuvent aussi être servis avec du que l'on aura fait gratiner dessus en le passant au four.","Catégorie:Cuisine mexicaine en:Cookbook:Refried Beans"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFrijoles_refritos","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gachas","name":"Gachas","ingredients":["Une cuillerée à soupe d'","Un demi litre de","Trois cuillerées de en poudre","Une pincée de en poudre","250 g de de blé","Une cuillerée de et éventuellement un peu de"],"steps":["Prendre une poêle à frire","Verser l'huile d’olive","Chauffer.","Quand l'huile est chaude, ajoutez la farine et faire revenir doucement en remuant continuellement pour éviter les grumeaux.","Versez peu à peu le lait et mélangez.","Lorsque le tout est homogène.","Ajoutez quatre cuillerées de sucre","Une pincée de cannelle et une cuillerée de miel.","Mélangez encore jusqu'à ce que la pâte soit bien homogène."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGachas","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fromage blanc aux fruits","name":"Fromage blanc aux fruits","ingredients":["300 g de","4 gros x séchés","4 s séchées","2 s séchées","1 cuiller à soupe de","50 g de","4 cuillers à café de","400 g de marmelade d'","4 cuillers à café d’s effilées et grillées"],"steps":["Dans le saladier, mélangez les fruits secs, le sucre roux et le sirop d’orgeat, puis ajoutez le fromage blanc.","Versez la préparation dans les verres à glace jusqu’au 2/3.","Dans chaque verre à glace, ajoutez 3 cuillers à soupe de marmelade d’ananas, parsemez d’une cuiller à café d’amandes effilées.","Réservez au réfrigérateur jusqu’au moment de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFromage_blanc_aux_fruits","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Frita","name":"Frita","ingredients":["4 côtes de ou d'","2 kg de s","2 et 2","4 gousses d'","1 branche de","1 feuille de","1 bouquet de","Sel,,"],"steps":["Ébouillanter les tomates, les peler, retirer l'eau des tomates et les épépiner entre les 2 paumes de mains.","Faire griller les poivrons et ôter la peau, les couper en lamelles grossièrement.","Prendre une grande poêle à frire et rajouter 3 cuillerées d'huile d'olive.","Ajouter l'ail écrasé, le thym, le laurier, saler, poivrer (assaisonner suivant goût).","Faire cuire pendant dix minutes le tout, à feu moyen.","10 minutes après, ajouter les tomates lavées, épépinées, pelées, coupées en morceaux.","Cuire dix minutes, feux doux à couvert jusqu'à épaississement de la préparation sans remuer. Il faut que le plat ait la consistance d'une compote.","Sur un autre feu, frire sur feu vif, à la poêle les côtes de porc ou d'agneau. Cuisson à point.","Servir sur un plat la viande et la frita par dessus, le tout très chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFrita","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Milanesa_frita_al_estilo_argentino_con_guarnici%C3%B3n_de_papas_fritas.jpg/960px-Milanesa_frita_al_estilo_argentino_con_guarnici%C3%B3n_de_papas_fritas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Galaktoboúreko","name":"Galaktoboúreko","ingredients":["450 g de pâte filo","650 g de","150 g de semoule de blé","1 l de","le jus d'un","2 gousses de","2 g de sel","125 ml d'eau"],"steps":["Verser dans une casserole : 150 g de sucre, les œufs, ajouter et mélanger la semoule fine, le lait, 1/2 jus de citron, les gousses de vanille et le sel.","Battre en portant à ébullition. Dès que le mélange commence tout juste à bouillir, baisser le feu, remuer 10 min.","Retirer du feu, beurrer les feuilles filo.","Dans un plat beurré, déposer la moitié des feuilles de filo une à une, versez le mélange refroidi, recouvrir du reste de feuilles de filo.","Verser un peu d'eau sur le dessus. Cuire 1 heure au four à 180 °C.","Préparer le sirop à verser sur le Galaktoboúreko avant de le servir : mélanger l'eau, le sucre, et le jus de citron.","Porter à ébullition et cuire 10 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalaktobo%C3%BAreko","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Galaktoboureko.jpg/960px-Galaktoboureko.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Badseed","licence":"CC BY 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galaretka z drobiu","name":"Galaretka z drobiu","ingredients":["4 ailes de","2 cuisses de","sel,,,","Gélatine"],"steps":["Mettre les ailes et les cuisses de poulet dans une casserole et couvrir d’eau froide.","Ajouter les légumes, cuire à feu doux, jusqu’à ce que la viande se sépare des os.","Vérifier l’assaisonnement, passer le bouillon, séparer la viande des os et la couper en petits morceaux.","Couper les légumes en morceaux, ajouter de la gélatine dans le bouillon ; bien mélanger.","Préparer des ramequins; les mouiller avec un peu de bouillon et laisser prendre","Disposer au fond des ramequins, les carottes coupées en forme de fleurs, des petits pois, ou même un œuf dur coupé en deux.","Ajouter les morceaux de viande et couvrir avec du bouillon.","Laisser reposer au réfrigérateur.","Avant de servir, démouler les portions sur une feuille de salade verte, décorer avec une rondelle de citron."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalaretka_z_drobiu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Frisée au Comté et jambon de pays","name":"Frisée au Comté et jambon de pays","ingredients":["1 frisée","200 g de comté","6 tranches de jambon cru de pays fumé","2 s lavées","1 verre d’huile de tournesol","1/2 verre d’huile d’olive","1 fond de verre de","une cuillère à soupe de moutarde","1 échalote","1 peu de"],"steps":["Préparer la salade, la trier, la laver et la couper finement.","Raper les 200 g de comté.","Couper en fines lamelles le jambon cru, couper en dés les tomates, éplucher et couper l'échalote et hacher le persil.","Verser dans un bol la moutarde, l'échalote, le vinaigre et mélanger le tout.","Verser l'huile de tournesol et remuer. Placer la vinaigrette au frigo une fois terminée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFris%C3%A9e_au_Comt%C3%A9_et_jambon_de_pays","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Frites de cantal","name":"Frites de cantal","ingredients":["Cantal","Farine","Œuf battu","Chapelure"],"steps":["Couper un morceau de cantal en forme de frites (d'un centimètre de large et six à dix centimètres de long environ).","Les rouler dans la farine, puis les plonger dans l'œuf battu, puis les rouler dans la chapelure.","Replonger les bâtonnets de cantal dans l'œuf battu puis de nouveau dans la chapelure pour renforcer la panure.","Faire frire dans l'huile chaude de trente à quarante-cinq secondes.","Égoutter sur du papier absorbant, saler légèrement, poivrer et apprécier chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFrites_de_cantal","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galette au beurre et au sucre","name":"Galette au beurre et au sucre","ingredients":["farine","sucre","beurre","3 œufs","sel"],"steps":["Verser la farine tamisée, avec 1 pincée de sel, en tas sur une planche à pâtisserie ou le plan de travail. Faire une fontaine au milieu et casser 2 œufs, les ajouter ainsi que le sucre en poudre. Mélanger le sucre avec les œufs en incorporant progressivement de la farine.","Couper en morceaux le beurre et ajouter dans la fontaine. Continuer à mélanger les éléments solides et liquides, puis travailler la pâte en la pétrissant de 2 à 3 minutes jusqu'à consistance homogène.","Ramasser la pâte en boule, l'étaler avec les mains dans un moule à tarte beurré de 22 ou 24cm de diamètre. Lisser le dessus et le rayer avec les dents d'une fourchette.","Casser le dernier œuf et en badigeonner la galette en se servant d'un pinceau à pâtisserie pour dorer également les bords. Faire cuire la galette dans le four à 200°C pendant 50 minutes environ. Laisser refroidir complètement avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_au_beurre_et_au_sucre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Fritade de courgettes","name":"Fritade de courgettes","ingredients":["200 g de courgettes","2 à 3 œufs","1 Oignon","Sel, poivre","Huile d'olive"],"steps":["Cuire les courgettes coupées en rondelles 20min à l'eau salée","Couper l’oignon en quatre puis en tranches. Le faire revenir dans une grande quantité d’huile d’olive, cuire jusqu’à caramélisation","Egoutter les courgettes, les verser dans les oignons, ajouter de l’huile.","Mélanger, cuire à feu vif pendant 15 min en remuant régulièrement","Mettre les œufs dans un saladier avec sel et poivre, les battre en omelette","Verser la préparation sur les courgettes,mélanger","Dès que le dessous a pris, retourner la fritade pour cuire l’autre côté. Une fois que l’autre côté a pris, terminer de cuire une ou deux minutes à feu doux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFritade_de_courgettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galette de Lisieux","name":"Galette de Lisieux","ingredients":["1 dl de crème fraîche","1 dl de babeurre","1 cuillerée à café de sel","1 cuillerée à café de levure sèche","2 cuillerées à soupe de","un peu de"],"steps":["Tout mélanger dans un saladier et mélangez jusqu’à obtention d'une pâte un peu molle ne collant pas.","On taille ensuite à l’aide d’un verre dans cette pâte allongée au rouleau sur 1,5 cm d’épaisseur des galettes qui seront déposées sur une plaque beurrée avant d'être mises à four moyen de 25 à 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_de_Lisieux","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Frozen Prokofiev","name":"Frozen Prokofiev","steps":["Le Prokofiev original est composé de 1,5 Cl de vodka, 1,5 Cl de Cointreau et 2 Cl de jus de citron.","Mélangé et rafraîchi dans un shaker, il se sert sur glace pilée dans un rocks.","Une variante plus récente (le \"Frozen Prokofiev\") se prépare dans un Blender avec huit à dix glaçons pour obtenir un cocktail givré et mousseux servi dans une coupe à champagne ou un verre à Martini.","On peut décorer le bord du verre avec une tranche de Malossol fendue qui ajoute une petite pointe sucrée et renvoie à la patrie du compositeur.","Catégorie:Cocktails alcoolisés"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FFrozen_Prokofiev","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gaspacho","name":"Gaspacho","ingredients":["3 tranches de pain,","3 gousses d',","sel et poivre,","4 cuillers à soupe d',","500 g de tomates,","1 poivron,","1 concombre,","1 ,","2 cuillers à soupe de vinaigre (par ex. vinaigre de sherry)."],"steps":["Prendre une tranche de pain, en faire des croûtons et réserver.","Piler l'ail dans un mortier avec une pincée de sel (ou passer au mixer ou au presse-purée).","Émietter le reste du pain et l'ajouter à l'ail.","Verser l'huile progressivement en ne cessant de remuer pour former une pâte homogène.","Laisser reposer 30 minutes.","Nettoyer ou éplucher les légumes, les égrener si nécessaire.","Couper un tiers des légumes en petits dés.","Écraser le reste dans la pâte.","Passer au chinois et diluer avec le vinaigre et un bon demi-litre d'eau.","Faire macérer au moins deux heures au réfrigérateur.","Sortir du réfrigérateur, bien remuer et assaisonner de sel et de poivre.","Servir avec les croûtons et les légumes réservés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaspacho","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Aperitivo_de_Gazpacho.jpg/960px-Aperitivo_de_Gazpacho.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gaspacho andalou","name":"Gaspacho andalou","ingredients":["6 tomates,","2 concombres,","1 poivron vert,","1 poivron rouge,","1 oignon,","2 gousses d'ail,","6 tranches de pain,","4 cuillères à soupe d'huile d'olive,","2 cuillères à soupe de vinaigre,","sel, poivre."],"steps":["Laver, éplucher et couper les légumes et le pain en petits morceaux.","Dans un récipient, réserver pour la garniture la valeur d'un tiers de concombre, le tiers de chaque poivron, et une tomate.","Mixer tous les ingrédients afin d'obtenir une purée.","Ajouter de l'eau et mettre au réfrigérateur pendant une heure.","Couper en très petits dés les ingrédients réservés et les présenter séparément en saucières ou petits bols pour agrémenter le gaspacho."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaspacho_andalou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes d’avoine","name":"Galettes d’avoine","ingredients":["1 oignon haché","1 tomate en dés","3 cuillères à soupe de levure maltée en paillettes","200 g de flocons d’avoine","sel, poivre, paprika, eau","farine, chapelure, huile d’arachide."],"steps":["Mélanger les ingrédients secs en y ajoutant de l’eau, à fin d’obtenir une pâte. Laisser mariner au frigo quelques h..","Ajoutez un peu de farine pour sécher la pâte, déposez-la en petites boules dans la chapelure, les enrober et les aplatir en galettes. Rissolez dans l’huile quelques instants de chaque côté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_d%E2%80%99avoine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes aux noix et flocons d’avoine","name":"Galettes aux noix et flocons d’avoine","ingredients":["100 g de flocons d’avoine","50 g de pilées","1 gousse d’ail hachée","25 cl de bouillon de légumes","0,5 cuillère à thé de","1 cuillère à thé de de","noix de muscade, sel, poivre, chapelure, d’arachide."],"steps":["Porter le bouillon à ébullition avec la sauce de soja, le miso et l’ail haché. Y verser les flocons, porter à ébullition puis laisser mijoter 20 min à petit feu.","Laisser refroidir. Ajouter les noix à la préparation ainsi que les épices et suffisamment de chapelure pour former de petites galettes. Rissoler dans l’huile quelques min de chaque côté.","Vous pouvez servir ces galettes avec une sauce à l’oignon et au et des s de terre nature ou des pommes frites."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_aux_noix_et_flocons_d%E2%80%99avoine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de lentilles aux graines","name":"Galettes de lentilles aux graines","ingredients":["100 g de lentilles corail (oranges)","200 ml de bouillon de légumes","1 échalote émincée","25 g de graines de tournesol","25 g de graines de sésame","graines de fenouil, gomasio, poivre, chapelure, huile d’arachide."],"steps":["Rissoler l’échalote, ajouter les lentilles (rincées) et les graines. Mouiller avec le bouillon, ajouter les épices, porter à ébullition puis laisser mijoter 12 min à feu doux. Laisser refroidir la préparation.","Ajouter suffisamment de chapelure pour former de petites galettes. Faire rissoler dans l’huile quelques min de chaque côté.","Servir avec un ragoût de légumes, ou avec une céréale saucée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_lentilles_aux_graines","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de millet","name":"Galettes de millet","ingredients":["100 g de","250 ml de bouillon de légumes","1 râpée","1 de terre râpée","1 échalote hachée","50 g de graines de sésame","sel, poivre, gomasio, chapelure, d’arachide."],"steps":["Porter le bouillon à ébullition, y faire cuire le millet pendant 15 min environ en mélangeant régulièrement. Laisser refroidir.","Mélanger le millet cuit avec la et la carotte râpée, l’échalote, les graines de sésame et les épices. Ajouter ensuite suffisamment de chapelure pour pouvoir former de petites galettes rondes. Rissolez-les dans l’huile d’arachide quelques min de chaque côté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_millet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de haricots rouges au maïs","name":"Galettes de haricots rouges au maïs","ingredients":["200 g de haricots rouges cuits","150 g de maïs","1 oignon émincé","huile d’arachide, chapelure, sel, poivre."],"steps":["Mixer les haricots, leur mélanger l’oignon, le maïs et l’assaisonnement, ainsi que suffisamment de chapelure pour que l’on puisse former de petites galettes. Rissoler dans l’huile quelques minutes de chaque côté.","Vous pouvez servir ces galettes avec une céréale nappée de coulis de poivrons rouges."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_haricots_rouges_au_ma%C3%AFs","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de riz et millet ou quinoa aux légumes","name":"Galettes de riz et millet ou quinoa aux légumes","ingredients":["1 kg de de","500 g de farine de ou de","1,5L de légumes verts émincés (feuilles de frisé, poireaux, blettes, épinards, salade, branches de céleri, etc.)","2 oignons, carottes, navets, céleri boule, betterave rouge finement râpées,","aromates au choix : basilic, estragon, persil, origan, etc.","8 bonnes cuillères à soupe de farine de soja."],"steps":["Mettre les farines dans un récipient, ajouter tous les légumes. Remplir des moules individuels. Chauffer le four à 200°C. Mettre les galettes au four. Au bout de 50 min, arrêter le four et laisser les galettes encore 15 min dans le four.","Vous pouvez parsemer la surface des moules de quelques graines de ou de feuilles de thym."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_riz_et_millet_ou_quinoa_aux_l%C3%A9gumes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de céréales aux carottes","name":"Galettes de céréales aux carottes","ingredients":["250 g de flocons de blé ou d'orge,","1 bonne cuillère à soupe de farine de soja,","3 carottes,","1 chou rave ou 1 petit chou blanc,","2 oignons,","romarin réduit en poudre,","paprika, sel, poivre."],"steps":["Mélanger les farines, le sel et l'eau pour obtenir une pâte de la consistance d'une pâte à crêpe.","Râper les carottes et le chou, couper les oignons finement, les mettre dans un récipient avec le sel, le paprika et le romarin.","Bien mélanger et incorporer le tout à la pâte.","Laisser reposer 30 min.","Faire de petites galettes et les faire frire à la dans un peu de matière grasse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_c%C3%A9r%C3%A9ales_aux_carottes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes d'avoine","name":"Galettes d'avoine","ingredients":["1 haché","1 en dés","3 cuillères à soupe de maltée en paillettes","200 g de flocons d’avoine","chapelure","d’arachide","sel, poivre,","eau"],"steps":["Mélanger les ingrédients secs en y ajoutant de l’eau, à fin d’obtenir une pâte. Laisser mariner au frigo quelques heures.","Ajoutez un peu de farine pour sécher la pâte, déposez-la en petites boules dans la chapelure, les enrober et les aplatir en galettes. Rissolez dans l’huile quelques instants de chaque côté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_d'avoine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Galettes de sarrasin","name":"Galettes de sarrasin","ingredients":["2 cuillères à soupe de farine de blé,","350 g de farine de sarrasin,","1 cuillère à soupe de farine de soja,","sel marin,","muscade,","1 litre d'eau."],"steps":["Mettre les farines dans un récipient. Ajouter le sel et suffisamment d'eau pour constituer une pâte épaisse. Bien mélanger afin d'obtenir une pâte lisse ayant la consistance un peu plus épaisse que la pâte à crêpes.","Huiler légèrement une poêle. Verser l'équivalent d'une petite louche de pâte dans la poêle chaude et faire cuire de chaque côté. Bien remuer la pâte avant de la mettre dans la poêle.","Garnir les galettes selon votre choix : champignons, oignons, aubergines, tomates, brocolis, etc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalettes_de_sarrasin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Galette_de_sarrasin_garnie_de_Soubise_%28cr%C3%A8me%2C_oignon%2C_vin_blanc%29.jpg/960px-Galette_de_sarrasin_garnie_de_Soubise_%28cr%C3%A8me%2C_oignon%2C_vin_blanc%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Assassas77","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Garbure","name":"Garbure","ingredients":["8 grosses pommes de terre,","1 chou,","4 belles carottes (trait non standard),","2 poireaux,","3 poignées de haricots blancs (ou gros haricots dits « tarbais »),","une petite tête d'ail,","2 cuisses et entrecuisses de confit de canard ou un talon de jambon (jambon blanc ou jambon de pays). Un petit suffit si cette soupe n'est pas le plat de résistance.","du gros sel,","du poivre en grains,","un oignon piqué de clous de girofle."],"steps":["La veille, faire gonfler les haricots blanc dans de l'eau (24 heures minimum).","Le jour même, couper le chou en lamelles assez épaisses.","Dans un rempli d'environ 4 litres d’eau froide salée, mettre le jambon, le chou et les haricots.","Porter à ébullition, puis écumer de temps en temps pour que la soupe ne soit pas trop grasse.","Baisser le feu, laisser cuire à couvert pendant 2 à 3 heures suivant la grosseur du talon de jambon.","Ajouter les carottes coupées en gros morceaux, l'ail pilé, une grosse pincée de poivre du moulin, et les pommes de terres coupées en quatre.","Cuire à feu doux pendant une bonne heure.","Lorsque les légumes ont pratiquement fondu, la soupe est à la consistance voulue.","Rectifier l'assaisonnement. Attention tout de même, le jambon et le canard étant déjà salés, l'ajout de sel doit être faible.","En servant la soupe, distribuer un morceau de la viande à chaque convive."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGarbure","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Garbure_%281%29.jpg/960px-Garbure_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnold Gatilao from Fremont, CA, USA","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Galette du pauvre","name":"Galette du pauvre","ingredients":["1,5 l d'eau","30 g de sel"],"steps":["Verser la farine dans un grand saladier, par portions de 300 grammes environ.","Parallèlement, verser l'eau et le sel.","Mélanger jusqu'à obtenir une pâte homogène, liquide et sans grumeaux, de type pâte à crêpe."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_du_pauvre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gaspacho andalou variante 2","name":"Gaspacho andalou variante 2","ingredients":["3 tranches de pain,","3 gousses d'ail,","sel et poivre ou du piment d'Espelette,","4 cuillères à soupe d'huile d'olive,","500 g de tomates,","1 poivron,","1 concombre,","1 oignon,","2 cuillères à soupe de vinaigre (par ex. vinaigre de Xérès),","25g de paprika."],"steps":["Prendre une tranche de pain, en faire des croûtons et réserver.","Piler l'ail dans un avec une pincée de sel (ou passer au mixer ou au presse-purée).","Émietter le reste du pain et l'ajouter à l'ail.","Verser l'huile progressivement en ne cessant de remuer pour former une pâte homogène.","Laisser reposer 30 minutes.","Nettoyer ou éplucher les légumes, les égrener si nécessaire.","Couper un tiers des légumes en petits dés.","Écraser le reste dans la pâte.","Passer au chinois et diluer avec le vinaigre et un bon demi-litre d'eau.","Faire macérer au moins deux heures au réfrigérateur.","Sortir du réfrigérateur, bien remuer et assaisonner de sel et de poivre.","Servir avec les croûtons et les légumes réservés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaspacho_andalou_variante_2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gardiane","name":"Gardiane","ingredients":["500 gr à 1 kg de viande de taureau de camargue,","1 gros ,","1 grosse carotte,","1 bouquet garni,","clous de girofle,","vin rouge (en fonction de la quantité de viande),","farine de blé."],"steps":["Faire mariner, la viande 2 à 3 jours dans le vin avec tous les ingrédients.","Pour l'oignon, il faut le piquer avec les clous de girofle, la quantité est en fonction des goûts.","Égoutter et séparer la viande du reste des ingrédients. Garder le vin.","Faire revenir les ingrédients (sauf la viande) dans l'huile d'olive. Retirer les ingrédients.","Dans l'huile d'olive de cuisson, verser de la farine de blé puis le vin afin de lier la future sauce.","Ajouter tous les ingrédients et laisser cuire 2 à 3 heures.","Saler à mi-cuisson.","Se sert avec du riz de Camargue. Pour varier, vous pouvez utiliser du riz noir ou du riz rouge."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGardiane","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b9/Gardiane_de_Taureau.JPG/960px-Gardiane_de_Taureau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Véronique PAGNIER","licence":"Public domain"},{"title":"fr:Livre de cuisine/Galette facile des rois et des reines","name":"Galette facile des rois et des reines","ingredients":["2 pâtes feuilletées","140 g de","80 g de","3 œufs","175 g de poudre d'amande"],"steps":["Verser le sucre dans un saladier.","Faire fondre le beurre puis le mélanger au sucre.","Ajouter la poudre d'amande.","Mélanger.","Pour un seul œuf : séparer le blanc du jaune et réserver le jaune.","Ajouter au mélange les deux autres œufs entiers ainsi que le blanc de l'œuf précédent.","Mélanger à nouveau.","Étaler l'une des pâtes feuilletées sur une plaque.","Verser la préparation sur la pâte en gardant un centimètre de contour.","Ajouter deux fèves (dont une de Batman).","Placer la seconde pâte feuilletée dessus et souder les bords (éventuellement à l'aide d'un peu d'eau).","Dorer le dessus de la galette avec le jaune d'œuf réservé.","Mettre la galette au frigo pendant 15 min.","Sortir la galette du frigo et faire un dessin du logo de Nirvana avec la pointe d'un couteau.","Faire cuire au four préchauffé durant 30 min, thermostat 180 °C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGalette_facile_des_rois_et_des_reines","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Galette_des_rois_dite_%22galette_des_loves%22.jpg/960px-Galette_des_rois_dite_%22galette_des_loves%22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Glace aux speculoos","name":"Glace aux speculoos","ingredients":["200 g de spéculoos,","4 jaunes d'œufs,","2,5 dl de crème fraîche liquide,","100 g de sucre,","40 cl de lait,","1 sachet de sucre vanillé,","3 g de cannelle,","2 g de sel."],"steps":["Mélanger le sucre, le sel et les jaunes d’œufs et les battre afin d'obtenir une mousse.","Ajouter le lait, la cannelle et le sucre vanillé.","Placer le mélange au bain-marie pour épaissir, sans cesser de mélanger.","Lorsque le mélange est épais, laisser refroidir.","Émietter les spéculoos, les ajouter au mélange et mélanger.","Mettre au réfrigérateur pendant 20 à 30 minutes.","Fouetter la crème fraîche et l'incorporer au mélange.","Placer au congélateur pendant au minimum cinq heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGlace_aux_speculoos","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Ingr%C3%A9dients_glace_speculoos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Antoinel at French Wikibooks","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Gelée de coings","name":"Gelée de coings","ingredients":["1 kg de coings","1 litre 75 d’eau par kg de coings","1 kg de cristallisé par kg de jus de coings","1 zeste de ou d'"],"steps":["Peler les coings, les couper en quatre. Conserver le milieu avec les pépins, l'envelopper dans un carré de mousseline","Cuire les coings recouverts d’eau froide, avec le sachet de pépins","Quand les coings sont bien cuits, les égoutter, peser le jus de cuisson et le mettre à cuire avec le même poids de sucre cristallisé et un zeste de citron ou d’orange.","Ecumer fréquemment. Arrêter la cuisson lorsque le mélange « fait la perle » dans un verre d’eau froide jeter une goutte du mélange, si elle va au fond du verre sans se délayer aussitôt, votre préparation est à point (attention un surplus de cuisson risquerait d’empêcher la gélification).","Mettre en pots. Attendre que la gelée soit froide pour fermer les pots."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGel%C3%A9e_de_coings","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Lyon_3e_-_Rue_Duguesclin_-_Le_Bistrot_du_Palais_-_Pomme_au_four_%C3%A0_la_gel%C3%A9e_de_groseille.jpg/960px-Lyon_3e_-_Rue_Duguesclin_-_Le_Bistrot_du_Palais_-_Pomme_au_four_%C3%A0_la_gel%C3%A9e_de_groseille.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romainbehar","licence":"CC0"},{"title":"fr:Livre de cuisine/Glace aux spéculoos","name":"Glace aux spéculoos","ingredients":["1 litre de lait","6 jaunes d'œuf","4 bâtonnets de vanille","200 g de cassonade","1/3 de cuillère à café de cannelle en poudre","100 g de beurre","100 g de crème fraîche","200 g de spéculoos","200 g de spéculoos","7 jaunes d'œuf","2,5 décilitre de crème fraîche","100 g de sucre","4 dl de lait","1 sachet de sucre vanillé","1/2 cuillère à café de cannelle","2 pincées de sel"],"steps":["Chauffer le lait avec les bâtonnets de vanille.","Ajouter la cassonade, la cannelle et le beurre.","Laisser tiédir la solution obtenue.","Ajoutez les jaunes d'œufs en agitant fermement pour éviter la coagulation, puis la crème fraîche.","Ajoutez alors les spéculoos préalablement broyés.","Laisser reposer 1h avant de mettre en sorbetière ou encore au freezer dans ce cas remuer de temps en temps.","Mélanger le sucre, le sel et les jaunes d'œufs et les battre afin d'obtenir une mousse. Ajouter le lait, la cannelle et le sucre vanillé.","Placez le mélange au bain-marie pour épaissir, sans cesser de mélanger. Lorsque le mélange est épais, laisser refroidir.","Émietter les spéculoos, les ajouter au mélange et mélanger.","Mettre au réfrigérateur pendant 20 à 30 minutes.","Fouetter la crème fraîche et l'incorporer au mélange.","Placer au congélateur pendant au minimum cinq heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGlace_aux_sp%C3%A9culoos","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a9/Ingr%C3%A9dients_glace_speculoos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Antoinel at French Wikibooks","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Glace à la framboise","name":"Glace à la framboise","ingredients":["750 g de","300 g de","200 g de épaisse"],"steps":["Laver, écraser et tamiser les framboises dans une passoire fine","Mixer les framboise et 250 g de sucre","Monter la crème et le sucre","Réunir les deux préparations","Verser dans la sorbetière et turbiner 40 min au congélateur"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGlace_%C3%A0_la_framboise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Golabkis","name":"Golabkis","ingredients":["1 chou vert,","800 g de bœuf ou de porc,","200 g de riz,","200 g d'oignons,","Sel, poivre."],"steps":["Laver le chou, enlever le trognon,","Le cuire à l'eau bouillante salée et le blanchir jusqu'à ce que les feuilles deviennent souples,","Égoutter, refroidir, séparer les feuilles sans les briser,","Écraser la grosse côte principale de chaque feuille avec un pilon,","Laver le riz, le couvrir de deux fois son volume d'eau bouillante,","Saler et cuire à petit feu tant que l'eau surnage,","Hacher la viande, la mélanger avec le riz en ajoutant l'oignon finement haché, assaisonner,","Mettre sur chaque feuille de chou de la farce, replier les deux bords et rouler la feuille sur elle-même,","Disposer les golabki dans un plat allant au four,","Arroser avec le bouillon et cuire à 180°C 45 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGolabkis","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gazpacho","name":"Gazpacho","ingredients":["2 grosses s","1-2 gros s","1/2 rouge","1/2 poivron vert","3 tranches de","3 gousses d'ail","4 cuilleres à soupe d'huile d'olive","2 cuilleres à soupe de (par ex. vinaigre de xerès)","sel et"],"steps":["Prendre une tranche de pain, en faire des croûtons et réserver.","Piler l'ail dans un mortier avec une pincée de sel (ou passer au mixer ou au presse-purée).","Emietter le reste du pain et l'ajouter à l'ail.","Verser l'huile progressivement en ne cessant de remuer pour former une pâte homogène.","Laisser reposer 30 minutes.","Nettoyer ou éplucher les légumes, les égrener si nécessaire.","Couper un tiers des légumes en petits dés.","Ecraser le reste dans la pâte.","Passer au chinois et diluer avec le vinaigre et un bon demi-litre d'eau.","Faire macérer au moins deux heures au réfrigérateur.","Sortir du réfrigérateur, bien remuer et assaisonner de sel et de poivre.","Servir avec les croûtons et les légumes réservés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGazpacho","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Gazpacho_at_Le_46%2C_Avignon%2C_France_-_20140713.jpg/960px-Gazpacho_at_Le_46%2C_Avignon%2C_France_-_20140713.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacklee","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gaufre","name":"Gaufre","ingredients":["1 kg de farine,","75 g de levure de boulanger,","5 dl de lait et eau (tempérés),","50 g de sucre fin,","2 œufs,","500 g de margarine,","50 g de miel,","10 g de sel,","un peu de vanilline ou de cannelle,","3 g de bicarbonate de sodium,","600 g de sucre perlé (gros)."],"steps":["Faites une avec 800 g de farine, la levure, le lait et l'eau, le sucre fin et les œufs. Laissez pousser pendant 15 minutes puis ajouter la margarine, le miel, 200 g de farine, le sel et la vanille ainsi que le bicarbonate de soude.","Pétrissez le tout pour obtenir une pâte homogène et laissez pousser pendant 10 minutes dans un endroit tempéré.","Ajoutez ensuite le sucre perlé et divisez en pâtons de 90 à 140 g selon le fer dont vous disposez et laissez pousser un peu .","Faites cuire à feu doux pour les grosses gaufres et à bon feu pour les fers à mailles peu profondes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaufre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Gaufre_en_Belgique.jpg/960px-Gaufre_en_Belgique.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Olga Rithme","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gaspacho manchois","name":"Gaspacho manchois","ingredients":["2 galettes pour gaspacho","1 kg de viande, moitié poil (lapin de garenne, lièvre, lapin) et moitié plume (perdrix, pigeon, ramier,, cailles)","1 tête d’","1 dl d’","250 g de lactaires ou de cèpes","1 feuille de","sel","On peut ajouter facultativement d'autres ingrédients : 100 g de jambon de montagne (jamón serrano), s, 1/2,,,, pignons de pin"],"steps":["Découper la viande et la faire revenir dans une poêle ou une paella pendant une dizaine de minutes avec deux gousses d’ail et une feuille de laurier, puis la faire cuire dans deux litres d’eau dans une marmite, en ajoutant sel, persil, plus éventuellement thym, romarin, etc., selon goût personnel. Réserver.","Prélever éventuellement le foie cuit du petit gibier pour en faire un hachis, avec une gousse d’ail frit. Réserver.","Faire revenir deux gousses d’ail, les champignons, la tomate coupée en petits morceaux — éventuellement le demi poivron découpé en lanières — et les galettes également en morceaux.","Verser la viande cuite et son bouillon, ajouter éventuellement le hachis et vérifier le sel.","Laisser cuire à grand feu, jusqu’à évaporation du bouillon (entre vingt et trente minutes). Les gaspachos, c’est-à-dire les morceaux de galettes, doivent rester souples et moelleux.","Laisser reposer une dizaine de minutes avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaspacho_manchois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ghoribas aux amandes","name":"Ghoribas aux amandes","ingredients":["Environ 300 g d'amandes moulues,","Un œuf,","220 g de sucre glace,","Une gousse de vanille réduite en poudre (ou un sachet de vanille en poudre)","Et un zeste de citron."],"steps":["Mettre l'œuf et le sucre glace dans le mixer et malaxer lentement environ 5 minutes.","Ajouter le zeste de citron finement rapé et la gousse de vanille en poudre. Malaxer encore une minute.","Ajouter les amandes moulues et malaxer jusqu'à obtention d'une boule de pâte (à peine malléable).","Former une petite boule de la taille d'une grosse noix avec les mains, l'aplatir un peu et la plaquer d'un côté sur du sucre glace.","Disposer les boules sur une plaque de cuisson, côté sucré vers le haut.","Cuire au four à 180°C pendant environ un quart d'heure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGhoribas_aux_amandes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Glace à la banane","name":"Glace à la banane","ingredients":["100 g de","350 ml de","100 g de épaisse"],"steps":["Placer les ingrédients dans un mixeur","Mixer jusqu'à obtenir un appareil ayant la consistance d'une crème","Verser dans une sorbetière","Turbiner au congélateur 50 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGlace_%C3%A0_la_banane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gaspacho manchois aux fruits de mer","name":"Gaspacho manchois aux fruits de mer","ingredients":["2 galettes","500 g de baudroie ou d’espadon","500 g de crevettes","250 g de moules","1 poivron doux","3 gousses d’","1 dl d’huile",", sel"],"steps":["Nettoyer les moules, décortiquer les crevettes, découper la baudroie ou l’espadon en petits morceaux, tout comme le poivron.","Faire revenir l’ensemble avec les ails et la tomate.","Ajouter la galette découpée en morceaux et l’eau nécessaire.","Au début de la cuisson, ajouter une gousse d’ail et un peu de persil écrasé dans le mortier.","Laisser reposer dix minutes avant de consommer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGaspacho_manchois_aux_fruits_de_mer","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gnocchi","name":"Gnocchi","ingredients":["2 kg de pommes de terre,","400 g de farine,","1 œuf,","sel,","eau."],"steps":["Faire bouillir les pommes de terre avec la peau, puis les éplucher et les écraser au . On peut aussi les faire cuire au au lieu de les faire bouillir, ce qui donne une bouillie moins humide et donc moins collante lors du découpage des gnocchis.","Mélanger à cette pâte la farine (1/5 du poids des pommes de terre), un œuf et un peu d'huile d'olive.","Faire une grosse boule, puis façonner de petits cylindres d'environ 2 cm de long et les allonger côte à côte.","Écraser ces cylindres avec une fourchette pour leur donner leur forme.","Faire cuire dans de l'eau salée. La cuisson est terminée lorsque les gnocchis remontent à la surface."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGnocchi","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/43/Beef_Ragu_with_Gnocchi_-_Lower_House%2C_Federation_Square.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Alpha","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Glace à la fraise","name":"Glace à la fraise","ingredients":["1 kg de","200 g de sucre (glace ou ordinaire)","200 g de épaisse (40 %)"],"steps":["Laver et équeuter les fraises","Dans un mixeur","Ajouter les fraises et 150 g de sucre","Mixer jusqu'à obtenir un milk-shake","Dans un récipient","Verser 200&nbsp;g de crème fraîche","Ajouter 50&nbsp;g de sucre","Faire monter au batteur mixeur à main durant 2&nbsp;min","Mélanger les deux préparations","Verser dans la sorbetière, mettre au congélateur et turbiner. Quand la sorbetière est placée au fond du congélateur, en contact direct avec la paroi, la glace durcit rapidement.","Quand les pales de la sorbetière se sont relevées, verser la glace onctueuse dans un récipient. Vous pouvez alors servir la glace ou la replacer au congélateur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGlace_%C3%A0_la_fraise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/Glace_a_la_fraise_03.jpg/960px-Glace_a_la_fraise_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Jmpoure at French Wikipedia.","licence":"CC BY-SA 1.0"},{"title":"fr:Livre de cuisine/Gató de Minorque","name":"Gató de Minorque","ingredients":["6 œufs","200g de sucre","200g d'amandes","1 zeste de citron non traité râpé","1 cuillère à soupe de cannelle en poudre","sucre glacé"],"steps":["Pulvériser les amandes.","Séparer le blancs des jaunes d’œuf.","Fouetter les blancs.","À part, battre les jaunes d’œuf, le sucre, le zeste de citron, la cannelle et les amandes.","Ajouter les blancs d’œuf avec des mouvements enveloppantes.","Verser dans un moule huilé et cuire une heure au four à 160ºC.","Laisser tiédir, démouler et couvrir de sucre glacé.","Catégorie:Cuisine espagnole Catégorie:Cuisine catalane Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGat%C3%B3_de_Minorque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gelée de nèfles","name":"Gelée de nèfles","ingredients":["2 kg de nèfles,","du sucre cristallisé."],"steps":["Placer les nèfles non épluchées et coupées en 4 dans un faitout, les recouvrir d'eau, et faire bouillir jusqu'à éclatement des fruits.","Il faut alors les presser pour exprimer le jus et le filtrer.","Ce jus, additionné de sucre cristallisé à raison de 750 g par litre, est mis à bouillir pendant 20 minutes environ, en le remuant de temps à autre, jusqu'à obtenir la prise en gelée.","Dès la prise, mettre la gelée en pots."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGel%C3%A9e_de_n%C3%A8fles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gimblette","name":"Gimblette","ingredients":["640 g de farine,","1 pincée de sel,","20 g anis en grains,","1 c.à.c levure,","110 g de sucre en poudre,","4 œufs (230 g),","40 g beurre ramolli,","80 g crème fraîche épaisse,","2 c.à.s. de pastis,","100 g de cédrat confit."],"steps":["Préparer tous les ingrédients : dans un saladier, mélanger la farine avec la levure, l'anis , le cédrat coupé en petits dés et le sel. Ramollir le beurre sans le faire fondre. Sortir la crème du frigo.","Au fouet électrique, monter les œufs avec le sucre en poudre (7 à 8 minutes à petite vitesse). L'appareil doit être léger et mousseux. Incorporer à la spatule la moitié de la préparation farine, puis ajouter le beurre, la crème fraîche et le pastis. Enfin, terminer à la main pour rassembler la préparation avec le reste de farine, pour former une boule.","Sur le plan de travail, sans farine, aplatir la pâte à 1,5 cm d'épaisseur régulière.","Découper à l'emporte-pièce des disques de 6 à 7 cm de diamètre. Avec le petit emporte-pièce, recouper l'intérieur en disques de 4 cm.","Préchauffer le four à 180°C chaleur tournante. Ne rien enfourner pour l'instant.","Huiler légèrement une feuille de papier sulfurisé, la poser sur une plaque de cuisson, puis y disposer les couronnes. Enfourner pour 20 à 22 minutes suivant le four. Les gimblettes vont gonfler et dorer.","Facultatif : Au sortir du four, badigeonner de blanc d'œuf, puis rouler dans du sucre cristal. Ça leur donne un petit craquant en surface."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGimblette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Fragonard_La_Gimblette_M%C3%BChlbacher.jpg/960px-Fragonard_La_Gimblette_M%C3%BChlbacher.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jean-Honoré Fragonard","licence":"Public domain"},{"title":"fr:Livre de cuisine/Granité bananes ananas","name":"Granité bananes ananas","ingredients":["200 g de","1 gousse de","25 cl d’eau"],"steps":["Zester et presser les citrons verts, couper les bananes en rondelles dans un récipient, ajouter les jus de citrons et les zestes.","Mélanger, laisser mariner","Bouillir l’eau, le sucre et la gousse de vanille fendue en deux pour obtenir un sirop 5 min.","Verser la moitié de ce sirop sur les bananes. Laisser refroidir, réserver au frais.","Enlever la peau et le cœur de l’ananas, le mixer, ajouter le reste du sirop.","Verser la préparation dans un récipient assez large et pas trop haut.","Le mettre au congélateur et remuer de temps en temps à la fourchette jusqu’à ce que le granité congèle."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGranit%C3%A9_bananes_ananas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de tofu","name":"Gratin de tofu","ingredients":["100 g de haricots rouges (séchés) mis à tremper la veille","1 boîte de tomates pelées","1 oignon haché","1 gousse d’ail hachée","150 g de Tofu émietté","chapelure, levure de bière en paillettes, paprika, poivre, sauce de soja, herbes de Provence, huile d’olive"],"steps":["Cuire les haricots dans l’eau bouillante pendant 1 h. environ. Pendant ce temps, faire mariner le tofu dans la sauce de soja, le paprika et le poivre. Rissoler l’oignon et l’ail dans l’huile puis ajouter les tomates pelées et les herbes de Provence.","Laisser mijoter 30 min, puis mélanger le tofu et les haricots à la sauce et laisser cuire quelques instants. Déposer la préparation dans un plat à four, saupoudrer de chapelure et de levure, mouiller d’un filet d’huile d’olive et dorer au four. Vous pouvez servir le gratin sur une céréale ou comme accompagnement de galettes de céréales."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de pâtes sauce blanche","name":"Gratin de pâtes sauce blanche","ingredients":["250 g de pâtes rondes","100 g de grossièrement pilées","250 ml de Lait de Soja non sucré","250 ml de bouillon végétal","1 gousse d’ail écrasée","3 cuillères à soupe d’huile d’arachide","3 cuillères à soupe bombées de","1 cuillère à thé de moutarde","5 cuillères à soupe de maltée en flocons","sel, poivre, chapelure"],"steps":["Préparer les pâtes selon les instructions du sachet.","Faire chauffer l’huile dans une casserole, y jeter la farine et fouetter, pour faire un roux. Ajouter petit à petit le de en alternance avec le bouillon végétal, tout en fouettant vivement. Ajouter ensuite la moutarde, la levure, la gousse d’ail écrasée et l’assaisonnement. Laisser mijoter quelques instants.","Dans une poêle, faire griller les noix. Mélanger la avec les pâtes et les noix. Placer la préparation dans un plat à gratin, saupoudrer de chapelure et faire dorer au four quelques minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_p%C3%A2tes_sauce_blanche","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de courgettes et féta","name":"Gratin de courgettes et féta","ingredients":["500 g de","150 g de fêta","5 cl d’"],"steps":["Laver et éplucher les courgettes","Cuire 15 min à l'huile à feu doux,","En disposer la moitié dans un plat allant au four, les recouvrir de fêta. Disposer une nouvelle couche de courgettes et terminer par une dernière couche de fêta.","Gratiner 10 min à 170 °C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_courgettes_et_f%C3%A9ta","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Courgettesfeta.JPG/960px-Courgettesfeta.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Original uploader was Antoinel at fr.wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin dauphinois","name":"Gratin dauphinois","ingredients":["1 kg de à chair ferme (Charlotte)","250 ml de","1/4 litre de","sel, poivre, râpée, ail","1 jaune d'."],"steps":["Frotter le fond d'un plat à gratin avec la gousse d' hachée","Faire bouillir le lait, saler, poivrer, additionner d'ail et de muscade râpée","Disposer une couche de lamelles de pommes de terre (2 mm d'épaisseur)","Ajouter une couche de crème et quelques s de","Recommencer jusqu'à épuisement des ingrédients, en terminant par une couche de lamelles de pommes de terre","Verser le lait dans le plat à hauteur de la dernière couche de pommes de terre","Dorer le dessus au jaune d'œuf, à l'aide d'un pinceau (la dorure au jaune d'œuf n'est pas nécessaire si la cuisson est suffisante)","Cuire à four chaud pendant au moins 1 heure (plutôt 2 bonnes heures et c'est meilleur de le cuire la veille et de le réchauffer. La cuisson est bonne quand il n'y a plus de liquide)"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_dauphinois","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Fish_and_gratin_dauphinois%2C_Annecy%2C_France_-_20130713.jpg/960px-Fish_and_gratin_dauphinois%2C_Annecy%2C_France_-_20130713.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacklee","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gratin savoyard","name":"Gratin savoyard","ingredients":["1 kg de pommes de terre à chair ferme (Charlotte).","150 g de gruyère râpé.","25 g de beurre.","1/3 L de bouillon.","sel, poivre."],"steps":["Épluchez, lavez et séchez les pommes de terre. Émincez-les finement.","Beurrez un plat allant au four.","Mettez une couche de pommes de terre dans le fond, assaisonnez, recouvrez de gruyère râpé, parsemez de noisettes de beurre, recouvrez de pommes de terre et ainsi de suite jusqu'à épuisement des ingrédients.","Versez le bouillon.","Faites cuire à four chaud préchauffé (200° C) pendant 1 h. En fin de cuisson le bouillon doit être complètement absorbé par les pommes de terre.","Servez dans le plat de cuisson en accompagnement d'une viande rôtie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_savoyard","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gosettes aux pommes","name":"Gosettes aux pommes","ingredients":["400 g de pâte levée (recette de base)","farine pour le plan de travail","beurre pour la plaque","500 g de pommes","100 g de raisins secs","100 g de","1 cuiller à café de en poudre","1 cuiller à soupe de farine de blé","1 œuf","1 cuiller à soupe de lait","1/2 cuiller à café de sucre semoule","sucre glace"],"steps":["20 minutes avant de préparer les gosettes, faites gonfler les raisins secs dans un bol d'eau tiède puis égouttez-les soigneusement.","Préchauffez le four th. 6-7 (200° C).","Pelez puis détaillez les pommes en quartiers. Éliminez le cœur et les pépins et découpez la chair en tranches fines.","Dans un grand bol, versez les tranches de pomme, les raisins, la cassonade, la cannelle et la farine. Mélanger bien le tout, recouvrez d'une serviette propre et réservez.","Sur un plan de travail fariné, étalez la pâte sur 1/2 cm d'épaisseur.","Découpez-y des cercles à l'aide d'une assiette à dessert retournée.","Délayer le sucre dans un fond d'eau tiède.","Battez l'œuf avec le lait.","Déposez un peu de mélange à base de pommes sur la moitié de la rondelle de pâte.","À l'aide d'un pinceau, étalez un peu d'eau légèrement sucrée sur un des bords.","Recouvrez avec l'autre moitié de pâte et appuyer de manière à bien souder les deux bords.","Badigeonnez le dessus des gosettes d'œuf battu et faites cuire 30 min à four chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGosettes_aux_pommes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin au chou","name":"Gratin au chou","ingredients":["1 gros de 1,2 kg environ, lavé et découpé en bouquets,","150 grammes de râpé, 150 grammes de crème,","60 grammes de beurre, sel,"],"steps":["Faites cuire le à la vapeur pendant 25 minutes environ.","Faites un mélange avec la crème et le fromage, et poivrez.","Préchauffez le four 10 minutes à 210 °C","Beurrez le plat à gratin et répartissez y le chou-fleur. Nappez avec la préparée et parsemez de petites s de beurre.","Mettez à gratiner au four 10 minutes et servez très chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_au_chou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de céréales","name":"Gratin de céréales","ingredients":["100 g de ou 150 g de","300 ml de bouillon de légumes","2 gousses d’ hachées","4 grosses s en rondelles","mie de",",, sel,"],"steps":["Griller la mie de pain à l’huile d’olive avec une gousse d’ail hachée. Dans un plat à four, disposer la mie de pain, puis alternez des rondelles de tomates, de l’ail haché, du thym et de l’origan et la céréale (millet ou boulgour). Terminer par des rondelles de tomates. Verser ensuite le bouillon de légumes assaisonné. Cuire 30 min environ (moins s’il s’agit de boulgour) à 180 °C.","Déguster ce plat avec une salade verte garnie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_c%C3%A9r%C3%A9ales","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin végétarien","name":"Gratin végétarien","ingredients":["1 kilogramme de mélange de légumes avec aubergines, carottes, courgettes, fonds d'artichauts, cèleri boule, coupés en morceaux.","200 grammes d' râpé","1 brique de sauce","1 de beurre, 2 cuillers à soupe d'","2 cuillers à café d', du moulin"],"steps":["Faire revenir le mélange de légumes avec l'ail dans l'huile et laissez cuire 5 minutes.","Verser le mélange dans un plat à four beurré, napper avec la sauce béchamel et saupoudrer avec l'emmenthal.","Mettre à gratiner 5 minutes sous le gril du four et servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_v%C3%A9g%C3%A9tarien","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gougère","name":"Gougère","ingredients":["600 g de farine,","300 g de beurre,","12 à16 œufs,","1 litre d'eau froide,","500 g de comté râpé,","20 g de sel et 5 g poivre,"],"steps":["Dans une , mettre l'eau et le beurre, une pincée de sel. Porter à ébullition.","Retirer du feu et verser toute la farine d'un coup. Mélanger vigoureusement avec une en bois pour obtenir un mélange homogène.","Remettre la casserole sur feu doux et mélanger jusqu'à ce que la pâte se détache des parois.","Retirer du feu et laisser refroidir un peu. Incorporer progressivement le fromage,le poivre, puis les œufs un par un. Mélanger bien.","Faire chauffer le four thermostat 6 (180° C).","Disposer une feuille de sur une . À l'aide de deux cuillères à café, y déposer des boulettes de pâte. Éloigner les boulettes de plusieurs centimètres : elles prendront beaucoup de volume. Vous pouvez également disposer la pâte en couronne.","Délayer le jaune d'œuf dans un peu d'eau et en badigeonner la pâte.","Mettre au four et laisser cuire 25 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGoug%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Goug%C3%A8re_and_chorizo.jpg/960px-Goug%C3%A8re_and_chorizo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"lazy fri13th","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Goyère","name":"Goyère","ingredients":["145 g de","125 g de Maroilles","125 g de fromage blanc","35 g","8 cl de","5 g de","sel"],"steps":["Délayer la levure dans le lait.","Mettre 125 g de farine dans un saladier.","Faire une fontaine, incorporer peu à peu le lait et former une pâte pouvant se façonner en boule. Laisser reposer une heure.","Couper le maroilles en fines tranches, les écraser à la fourchette en y incorporant le fromage blanc.","Lorsque le mélange est homogène, ajouter les œufs et 25 g de beurre.","Beurrer une tourtière, foncez le moule avec la pâte. Verser le mélange et mettre à four chaud pendant 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGoy%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/af/La_Goy%C3%A8re_-_St_Georges_Montaigu.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wallaby27","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gratinée à la bière","name":"Gratinée à la bière","ingredients":["100 g de","50 cl de bouillon de volaille","75 cl de blonde","30 g de","4 tranches de pain de campagne","sel,"],"steps":["Mettre le beurre à chauffer dans une cocotte. Ajouter les oignons émincés, cuire 5 min","Verser le bouillon, la bière, saler et poivrer, cuire 30 min.","Poser les tranches de pain sur une grille couverte de papier aluminium, les griller au four des deux côtés, recouvrir de gruyère râpé, gratiner","Répartir la soupe dans 4 assiettes creuses, poser dedans les tartines grillées et servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin%C3%A9e_%C3%A0_la_bi%C3%A8re","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de poireaux","name":"Gratin de poireaux","ingredients":["400 g de","100 g","200 g de lardons","100 g d'","50 cl de","40 g de","20 g de","sel,"],"steps":["Cuire les poireaux coupés en biseaux et les champignons émincées dans une casserole d'eau bouillante salée 10 min","Émincer les oignons et les faire rissoler dans 20 g de beurre. Ajouter les lardons lorsque les oignons commencent à changer de couleur.","Faire une béchamel avec 20 g de beurre, la farine et le lait, saler","Verser les légumes sur les lardons, puis la béchamel. Mélanger le tout, poivrer","Verser dans des terrines individuelles et recouvrir d'emmental râpé","Gratiner 5 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_poireaux","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Cassolette_poireaux_Saint-Jacques.jpg/960px-Cassolette_poireaux_Saint-Jacques.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Thomon","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gratin de pâtes et viande hachée","name":"Gratin de pâtes et viande hachée","ingredients":["250 g de","250 g de haché","100 g de râpé","50 g de maigre","40 g de haché","25 cl de","12 g de","2 de,, sel,"],"steps":["Cuire les pâtes, les égoutter et les refroidir à l'eau froide","Émincer l'oignon, couper le lard en dés, faire revenir dans un peu d'huile. Ajouter la viande hachée, puis les herbes aromatiques","Beurrer un moule, y déposer la moitié des pâtes. Recouvrir avec la viande hachée, puis de rondelles de tomates et finir avec le reste de pâtes","Mélanger le lait, les œufs et assaisonner. Arroser le gratin avec ce mélange","Saupoudrer de fromage râpé. Cuire 30 min au four à 175 °C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_p%C3%A2tes_et_viande_hach%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de potiron","name":"Gratin de potiron","ingredients":["700 grammes de (pour une recette provençale choisissez de la )","250 grammes de","2 œufs","100 grammes de ou","50 grammes de ou un peu d' (exclusivement de l'huile d'olive en Provence).","Sel, (suivant goût)"],"steps":["Éplucher le quartier de potiron","Enlever les graines","Couper en dés et faire cuire à l'eau bouillante salée pendant 20 minutes","Faire cuire les pommes de terre","Écraser le tout","Incorporer les 2 œufs battus, le beurre, le sel et le poivre","Mettre dans un plat allant au four","Saupoudrer de gruyère","Faire gratiner pendant 20 minutes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_potiron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Goulash","name":"Goulash","ingredients":["500 g de viande de bœuf (jambes ou épaules)","5-6","2 verts","1/2","1/2","2 gousses d'","1-2 pincées de rouge","1 pincée de","1/2 pincée de","sel, huile ou graisse"],"steps":["Couper la tomate et le poivron en dés, puis l'ajouter à la soupe. Pour ceux qui aiment le piquant, il est possible de renforcer le goût en plongeant un poivron fort sans le couper au préalable.","La soupe doit mijoter pendant longtemps. Pendant la cuisson, ajouter les légumes. Lorsque la viande est ramollie, ajouter les pommes de terre. Il est possible d'ajouter des petites boules de pâte (csipetke) ou des nokedli."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGoulash","country":"Austrian Empire","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Goma-dare","name":"Goma-dare","ingredients":["2 c.s. de graines de sésame","4 c.s. de sauce de soja","2 c.s. mirin","1 c.s. de","1/2 tasse de '"],"steps":["Griller les graines de sésame en surveillant constamment, puis les piler finement jusqu'à obtenir la consistence d'une pâte.","Ajouter le reste des ingrédients et bien mélanger."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGoma-dare","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin à la Girardet","name":"Gratin à la Girardet","ingredients":["2 dl de","sel, poivre, rapée","1 gousse d'ail","400 g de à chair ferme","1 dl de crème double","20 g de"],"steps":["laver, peler et émincer les (3 mm d'épaisseur)","Verser le dans une casserole","assaisonner avec le sel, le poivre et la muscade","hacher la gousse d' ajouter et mélanger","ajouter les et cuire 4-5 minutes","ajouter 1/2 dl de crème double, donner un bouillon et retirer du feu","beurrer un plat à gratin et y verser les et le liquide de cuisson (la couche de n'excède pas 2 cm d'épaisseur)","verser le reste de crème double et parsemer de beurre"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_%C3%A0_la_Girardet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gratin de courgettes et tomates","name":"Gratin de courgettes et tomates","ingredients":["4 courgettes,","3 ou 4 tomates,","6 gousses d',","Un bouquet de basilic,","50 g de fromage râpé."],"steps":["Première préparation (première sauteuse)","Émincer les courgettes en petits dés.","Les faire revenir à la sauteuse.","Écraser trois gousses d'ail.","Les ajouter aux courgettes.","Saler.","Émincer le basilic.","En fin de cuisson, ajouter la moitié du bouquet de basilic.","Deuxième préparation (deuxième sauteuse)","Peler et évider les tomates.","Émincer les tomates en petits dés.","Les faire revenir dans une seconde sauteuse.","Écraser trois gousses d'ail.","Les ajouter aux tomates.","Saler.","En fin de cuisson, ajouter la seconde moitié du bouquet de basilic.","Verser les deux préparations dans un plat.","Ajouter le fromage râpé.","Mélanger.","Mettre au four préchauffé, thermostat 180 °C, 15 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGratin_de_courgettes_et_tomates","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Pr%C3%A9paration_gratin_de_courgettes-tomates_%28002%29_-_tomates.jpg/960px-Pr%C3%A9paration_gratin_de_courgettes-tomates_%28002%29_-_tomates.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Gâteau au chocolat","name":"Gâteau au chocolat","ingredients":["150 g de","6 œufs","225 g de","225 g de chocolat en poudre","100 g de","250 g de chocolat noir","2,5 dl de crème"],"steps":["Tourner la margarine en pommade et ajouter le sucre.","Ajouter les jaunes d'œufs puis le chocolat.","Monter les blancs en neige.","Ajouter à la masse, par couches successives, la farine et les blancs d'œufs.","Beurrer et fariner le moule. Verser la pâte.","Cuire 45 minutes à 150 °C.","Faire fondre le chocolat noir au bain-marie. Ajouter la crème.","Napper le gâteau de deux tiers de la ganache ainsi obtenue et utiliser le reste pour décorer à la poche à douille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/G%C3%A2teau_au_chocolat_noir.jpg/960px-G%C3%A2teau_au_chocolat_noir.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Randalfino","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Gâteau aux noix et au miel","name":"Gâteau aux noix et au miel","ingredients":["230 g de blanche","180 g ramolli","70 g de en poudre","8 cuillers à soupe de cerneaux de","5 cuillers à soupe de","4 œufs, les jaunes à part et les blancs battus en neige","une pincée de sel"],"steps":["Faites préchauffer le four à 180°C (thermostat 6)","Mélangez, dans un saladier, le sucre et le beurre ramolli, puis incorporez les jaunes d'œufs, et bien mélanger jusqu'à obtenir une pâte homogène.","Tout en mélangeant, ajoutez le miel, la farine, les cerneaux de noix, et la pincée de sel et bien mélanger. Pour finir incorporez délicatement les blancs d'œufs battus en neige.","Versez la préparation dans le moule beurré et laissez cuire 40 minutes au four préchauffé à 180°C (thermostat 6). La pointe du couteau doit rester sèche"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_aux_noix_et_au_miel","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau au yaourt de soja","name":"Gâteau au yaourt de soja","ingredients":["2 de nature","1 paquet de chimique","2 pots de de canne blond","1/2 pot d'","2 pots de de","1 pot de farine de"],"steps":["Préchauffer le four à 240°C","Dans un saladier, mélanger les yaourts et le sucre, puis incorporer les œufs entiers, l'huile, la levure et les farines","Bien mélanger","Graisser à la végétale et fariner (farine de riz) un moule à manqué","Verser la préparation dans le moule","Enfourner à thermostat 7 (240°C) pendant environ 30 minutes","On peut parfumer par exemple avec une cuillerée rase de cannelle"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_yaourt_de_soja","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gulabjaman","name":"Gulabjaman","ingredients":["Pour les boulettes :","175 g de lait entier en poudre","¼ c. à café de bicarbonate de soude","1 c. à soupe de beurre ramolli ou de ghee","¼ c. à café de cardamome en poudre","1 yaourt","huile ou ghee","Pour le sirop :","600 ml d' eau","eau de rose","quelques gousses de cardamome écrasées"],"steps":["Ajouter le beurre, la poudre de cardamome et le yaourt.","Travailler le tout pour former une boule de pâte souple.","Diviser la pâte et façonner des boulettes de la taille d'une grosse noix.","Laissez reposer une demi-heure.","Préparer le sirop : verser l'eau, le sucre et les gousses de cardamome dans une casserole à fond épais.","Faire chauffer en remuant jusqu'à dissolution du sucre.","Laisser épaissir.","Ajouter l'eau de rose et maintenir chaud.","Faire chauffer deux cm d'huile dans un wok.","Mettre les boulettes à dorer à feu modéré pour permettre à l'intérieur de cuire.","Les mettre ensuite sur du papier absorbant de façon à éliminer le surplus de matière grasse.","Couper le feu sous le sirop et y mettre les boulettes à refroidir pour qu'elles s'imprègnent de liquide.","Laisser reposer une heure avant de servir.","Servir tiède ou froid.","Avec une boule de glace de et un gulab chaud c'est délicieux!","Avec le Gulab Jamun, vous pouvez vonlontié servir un Khun Sharbat qui est entre autre un mélange de sirop de et d'eau caramélisé.","Catégorie:Cuisine du monde indien Gulabjaman Gulabjaman en:Cookbook:Gulab jamun"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGulabjaman","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c1/Gulab.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau au fromage à la mode d'Obwald","name":"Gâteau au fromage à la mode d'Obwald","ingredients":["300 g de pâte brisée","150 g de fromage Sbrinz râpé","150 g d'emmental râpé","30 g de blanche","2 jaunes d'","2 dl de","2 dl de","sel,,"],"steps":["Disposer la pâte dans le plat à quiche en perçant le fond avec quelques coups de fourchette.","Tapisser la pâte avec le fromage.","Dans un bol, mélanger la farine, les œufs, le lait, la crème et les assaisonnements, puis verser la préparation sur le fromage.","Enfourner à four moyen pendant environ 30 minutes jusqu'à ce que le dessus soit doré et que la préparation ne soit plus coulante, servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_fromage_%C3%A0_la_mode_d'Obwald","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau aux carottes et aux épices","name":"Gâteau aux carottes et aux épices","ingredients":["75 g de","175 g de poudre d'amandes","250 g de s rapées","175 g de blond ou roux","4 œufs","1 sachet de","1 cuillerée à café de cannelle","1/2 cuillerée à café de gingembre","1 pointe de couteau de","1 pincée de sel","1 pincée de quatre épices (épice à pain d'épices)","Du beurre pour le moule"],"steps":["Préchauffez votre four à 180° en chaleur tournante","Dans un bol fouettez les jaunes d’œufs et le sucre jusqu'à ce que la préparation devienne mousseuse.","Ajoutez à la préparation la poudre d'amande, la farine, la levure, les épices et la pincée de sel et mélangez le tout.","À côté râpez les carottes et incorporez les au premier mélange (vous verrez que la texture est assez ferme donc allez y franchement au robot ou à la main directement)","Montez les blancs en neige et incorporez-les d'abord en petite quantité pour détendre le mélange et enfin ajoutez le reste en soulevant doucement votre spatule pour ne pas trop casser les blancs.","Beurrez généreusement votre moule à cake (de préférence) et versez-y la préparation. Enfournez le tout pendant 40 à 50 minutes (en fonction des fours) et laissez refroidir sur une grille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_aux_carottes_et_aux_%C3%A9pices","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Vegan_Carrot_Cake_%284480656434%29.jpg/960px-Vegan_Carrot_Cake_%284480656434%29.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Vegan Feast Catering","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau au yaourt","name":"Gâteau au yaourt","ingredients":["1 yaourt (dont le pot sert de mesure)","alternative : 1 pot de farine ; et","alternative : battre les blancs d'œufs en neige","1/2 pot d'huile alimentaire","facultatif : 1 gousse de vanille grattée"],"steps":["Préchauffer le four à 180°C.","Utiliser un mixer, ou alors un saladier et un fouet.","Y verser la pâte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_yaourt","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/G%C3%A2teau_au_Yaourt.jpg/960px-G%C3%A2teau_au_Yaourt.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mathieu MD","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau au yaourt aux pommes","name":"Gâteau au yaourt aux pommes","ingredients":["1 yaourt (garder le pot comme mesure \"6 pots de farine...\"),","6 pots de farine (ou 3 pots de farine et 3 pots de maïzena),","2 pots de sucre,","1 ½ pot d'huile d'arachide,","2 cuillère à soupe de rhum,","1 ½ sachet de levure chimique,","2 pommes,","8 ,","un peu de farine et de beurre fondu pour la fin."],"steps":["Mettez le yaourt dans un saladier, ajoutez le sucre. Mélangez.","Ajoutez ensuite la farine, les œufs entiers, l'huile et le rhum mélangez. Travaillez bien la pâte qui doit être sans grumeaux.","Ajoutez enfin la levure en poudre et les pommes.","Beurrez le moule de partout et saupoudrez de farine le beurre.","Enlevez le surplus de farine. Ajoutez la préparation.","Mettez au four à 200-220°C pendant 40 minutes.","Démoulez, laissez refroidir.","Servez avec de la confiture ou de la crème anglaise."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_yaourt_aux_pommes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau aux biscuits roses","name":"Gâteau aux biscuits roses","ingredients":["190 g sucre,","60 g beurre ramolli (ou fleurier),","4 œufs entiers,","120 g poudre d'amandes,","125 g biscuits roses en poudre ou environ 16 biscuits écrasés au rouleau à pâtisserie,","1 paquet de levure chimique."],"steps":["Mélanger le sucre et le beurre.","Ajouter les œufs 1 à 1.","Travailler longuement au (électrique de préférence).","Ajouter la poudre d'amandes, les biscuits roses en poudre et la levure.","Verser la pâte dans un moule à manqué beurré ou mieux le fond recouvert de papier sulfurisé.","Cuire 30 min à 150°C chaleur tournante sur un four électrique.","Cuire 35 min à 6 pour un four à gaz.","Un délice avec une bouteille de champagne pour les amateurs."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_aux_biscuits_roses","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau aux pommes","name":"Gâteau aux pommes","ingredients":["200 g de blanche","100 g de en poudre","75 g ramolli","15 cl de","1 œuf, le jaune à part et le blanc battu en neige","une pincée de sel","1 sachet de pour pâtisserie","2 ou 3 s épluchées et coupées en demi rondelles"],"steps":["Faites préchauffer le four à 180 °C (thermostat 6) pendant 30 minutes.","Mélangez, dans un saladier, le sucre et le beurre ramolli, puis incorporez le jaune d'œuf, et bien mélanger jusqu'à obtenir une pâte homogène.","Tout en mélangeant, ajoutez le lait, la farine, le sachet de levure et la pincée de sel et bien mélanger. Pour finir incorporez délicatement le blanc d'œuf battu en neige.","Versez la préparation dans le moule beurré et recouvrez le gâteau avec les tranches de pommes, et laissez cuire 45 minutes au four préchauffé à 180 °C (thermostat 6)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_aux_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/G%C3%A2teau_invisible_aux_pommes_2020.png/960px-G%C3%A2teau_invisible_aux_pommes_2020.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"WhatamIdoing","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Guimauve","name":"Guimauve","ingredients":["200g de,","20g de,","60g d'eau,","4 feuilles de","2 blancs d’s."],"steps":["Cuire 200g de sucre, 20g de glucose et 60g d'eau jusqu'à 130°C.","Faire gonfler 4 feuilles de gélatine dans de l'eau froide.","Battre lentement 2 blancs d'œufs en neige.","Quand le sucre a atteint sa température, le verser sur les blancs sans cesser de battre.","Incorporer la gélatine essorée dans les œufs et continuer de battre jusqu'à ce que cette préparation soit refroidie (environ 10 minutes).","Étaler sur une plaque poudrée de sucre ou former des formes à l'aide d'une poche à douille.","Saupoudrer de sucre fin et/ou impalpable et laisser sécher une nuit.","Garder au sec."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FGuimauve","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f2/Guimauve_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Jeantosti at French Wikipedia.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Gâteau aux poires et au chocolat","name":"Gâteau aux poires et au chocolat","ingredients":["4 grosses poires pochées (à préparer à l'avance),","de pâte brisée,","de sucre,","de chocolat,","de beurre,","4 œufs,","quelques amandes effilées."],"steps":["Cuire la pâte à blanc :","préchauffer le four à ;","étendre la pâte et la sur un à tarte d'environ ;","piquer le fond à la ;","recouvrir d'un papier sulfurisé puis de graines de haricots secs (ou autre) ;","enfourner .","Apprêter les poires :","couper les poires en deux ;","vider les graines des poires ;","si possible, enlever les fils ligneux dans la partie allongée de la poire.","Préparer la garniture au chocolat :","faire fondre le beurre et le chocolat ;","dans une jatte, casser les œufs, ajouter le sucre et fouetter énergiquement ;","ajouter le chocolat et le beurre fondu et bien remuer.","Monter et cuire le gâteau :","disposer les demi-poires en cercle sur la pâte cuite à blanc ;","verser le mélange œufs-sucre-beurre-chocolat sur le milieu de la plaque et l'étaler jusque dans les bords ;","cuire dans le four toujours à .","À la sortie du four, saupoudrez de quelques amandes effilées pour décorer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_aux_poires_et_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau au chocolat rapide","name":"Gâteau au chocolat rapide","ingredients":["de chocolat noir","125 g de beurre","75 ml d'eau","75 g de farine","75 g de sucre","3 œufs"],"steps":["Faire fondre le chocolat noir, le beurre et l'eau, puis mélanger.","Ajouter la farine, puis mélanger.","Ajouter la levure, puis mélanger.","Ajouter le sucre, puis mélanger.","Ajouter les œufs.","Bien mélanger le tout.","Faire cuire au micro-ondes pendant 5 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_au_chocolat_rapide","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau d'Élisabeth","name":"Gâteau d'Élisabeth","ingredients":["1 plaquette de","125 g de (éventuellement demi-sel)","100 g de (ou moins, selon les goûts)","2 cuillères à soupe bien pleines de (ou une seule pour un gâteau plus fondant)","5 œufs","1 pincée de sel"],"steps":["Faites fondre le beurre à feu très doux ou au bain-marie (ou au micro-ondes), ajoutez-y le chocolat, remuez jusqu'à ce que la pâte soit lisse.","Retirez du feu. Ajoutez-y le sucre et la farine, mélangez bien.","Séparez les jaunes et les blancs des œufs. Ajoutez une pincée de sel aux blancs, et montez-les en neige très ferme.","Ajoutez les jaunes au chocolat et mélangez bien. Ajoutez éventuellement un parfum : cannelle en poudre, arôme d'orange (et écorces d'orange confites), café soluble, vanille...","Cuillère par cuillère, incorporez les blancs en neige dans le chocolat à l'aide d'une cuillère en bois. Le mélange obtenu est lisse, homogène et un peu « mousseux ».","Versez le tout dans un moule beurré et fariné. Faites cuire 40 minutes à 160° (Th 5/6). Allongez la cuisson de 10 minutes si vous n'avez mis qu'une cuillère de farine.","Vérifiez la cuisson (théoriquement, la lame d'un couteau ne doit pas être tâchée de chocolat, mais « mi-cuit » est aussi une option).","Démoulez et laissez refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_d'%C3%89lisabeth","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau moelleux au chocolat","name":"Gâteau moelleux au chocolat","steps":["Préchauffez le four à 180 °C (thermostat 6).","Mélangez dans un saladier la farine, le sucre, le beurre mou, le cacao amer, les œufs, la levure, puis fouettez l'ensemble au mixer pour obtenir une pâte bien homogène.","Beurrer et farinez un moule et versez-y la pâte préparée.","Faites cuire au four 25 à 30 minutes, avant de sortir le gâteau pour le laisser tiédir avant de le démouler.","Ouvrez le gâteau en deux, recouvrez la base avec la confiture, avant de reposer l'autre moitié sur la partie enconfiturée.","Décorez le gâteau avec le sucre coloré et les décorations. FACULTATIF"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_moelleux_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Gateau_au_chocolat_%2823949%29.jpg/960px-Gateau_au_chocolat_%2823949%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Loulou0320","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gâteau moelleux au citron","name":"Gâteau moelleux au citron","ingredients":["150 g de roux","4 jaunes d’œuf","20 g de poudre d’amande","2 c. à s. d’huile d’olive","100 g de de ou 50 g de farine de riz et 50 g de fécule de de terre","Les quatre blancs battus en neige","Le jus d’un"],"steps":["Ajouter la poudre d’amande, l’huile d’olive, la farine de riz ou le mélange farine/fécule.","Incorporer le jus d’un citron et les blancs battus en neige.","Cuire 25 min sur 7 dans un moule à manqué beurré et fariné."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_moelleux_au_citron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau de citrouille","name":"Gâteau de citrouille","ingredients":["1 kg 200 de (rajouter la citrouille pour renforcer le goût si nécessaire),","6 cuillerées à soupe de farine avec un peu de lait,","3 entiers,","6 à 7 cuillerées à soupe de sucre,","1 bonne cuillerée à soupe de rhum."],"steps":["Faire cuire la citrouille à feu très doux dans une à fonds épais (+ 2 gouttes d'eau). Égoutter si nécessaire.","Écraser les morceaux.","Mélanger 6 cuillerées à soupe de farine avec un peu de lait.","Ajouter la citrouille, 3 ou œufs entiers, 6 à 7 cuillerées à soupe de sucre, 1 bonne cuillerée à soupe de rhum.","Voir consistance, et rajouter du lait si nécessaire pour avoir une pâte assez liquide (mais moins que celle des crêpes quand même).","Mettre dans un à manqué beurré et faire cuire 30 à 45 minutes thermostat 6."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_de_citrouille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau basque","name":"Gâteau basque","ingredients":["275 g de farine,","1/4 de litre de lait,","160 g de sucre,","60 g de beurre,","3 œufs,","1 citron,","40 g de poudre d'amandes,","8 cl de rhum,","1 sachet de sucre vanillé,","4 cl d'huile,","1/2 sachet de levure,","1 jaune d'œuf."],"steps":["Écraser 60 g de beurre avec 100 g de sucre.","Ajouter un œuf , le rhum, l'huile et 1/2 sachet de sucre vanillé, mélanger.","Verser 250 g de farine et la levure, pétrir pour obtenir une pâte homogène.","Laisser reposer au moins 2 heures au réfrigérateur.","Chauffer le lait. Dans un récipient verser le sucre vanillé, les amandes, 2 œufs, 60 g de sucre, 25 g de farine , le jus du citron et son zeste râpé. Mélanger.","Quand le lait commence à bouillir, le verser dans le plat en mélangeant.","Cuire la préparation, a la reprise de l'ébullition, couper le feu et laisser refroidir.","Couper la pâte en deux parties pas tout à fait égales.","Étaler le plus gros morceau au rouleau et le mettre dans le plat à tarte, verser la crème.","Étaler l'autre morceau de pâte, recouvrir la tarte, et dorer avec un jaune d'œuf.","Cuire 20 min à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_basque","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/G%C3%A2teau_Basque_%C3%A0_la_cerise.jpg/960px-G%C3%A2teau_Basque_%C3%A0_la_cerise.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Hachis parmentier","name":"Hachis parmentier","ingredients":["pour pot-au-feu, haché (600 g)","haché (2 cuillerées à soupe)","« farineuses » (1 kg)","(1 quart de litre)","1 et 1 gousse d'","(100 grammes)","Sel et","râpée (1 pincée)","ou râpé ( ou ) (60 grammes)"],"steps":["Préchauffer le four à thermostat 7 (220 °C).","Faire cuire la viande hachée à la poêle si elle n'est pas déjà cuite.","La mélanger avec le persil et l'œuf.","Faire cuire les pommes de terre à l'eau pendant une demi-heure pour les ramollir avant de les écraser en purée. Y ajouter le lait.","Hacher finement l'oignon et l'ail, et les réduire un peu à la poêle avec un peu de beurre.","Mélanger la purée avec l'oignon et l'ail, le reste du beurre (en petits morceaux), saler, poivrer et ajouter la pincée de muscade.","Dans la terrine, disposer la moitié de la purée, puis la viande, puis le reste de la purée. Recouvrir avec la chapelure ou le fromage râpé.","Faire gratiner au four (environ 25 minutes)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHachis_parmentier","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/40/Hachis_Parmentier.jpg/960px-Hachis_Parmentier.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Leon Brocard","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Gâteaux de foies de volailles","name":"Gâteaux de foies de volailles","ingredients":["200 g de foies de volailles,","100 g de lardons,","3 œufs,","80 g de mie de pain,","Lait,","1/2 gousse d’ail, 2 échalotes,","Persil,","Beurre,","Coulis de tomates."],"steps":["Nettoyer les foies, tremper la mie de pain dans du lait, égoutter.","Hacher les lardons, l'ail, les échalotes, le persil et la mie de pain. À la fin, ajouter les foies de volailles pour ne pas trop les mixer.","Mettre le mélange dans une , ajouter les œufs et mélanger. Saler, poivrer.","Beurrer des ramequins. Répartir la préparation (ne pas trop les remplir). Fermer avec du papier sulfurisé et une ficelle ou les envelopper dans du film étirable.","Placer dans le panier de l’ultracuiseur en position haute et cuire 15 min en basse pression (clip vert).","Dans une fondre du beurre, ajouter de la farine (laisser colorer type roux), bien mélanger. Ajouter le coulis de tomates, assaisonner.","Servir les gâteaux démoulés sur un lit de sauce tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teaux_de_foies_de_volailles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau battu","name":"Gâteau battu","ingredients":["300 g de farine,","200 g de beurre,","125 g de sucre,","10 jaunes d'œufs,","50 g de levure de boulanger,","eau."],"steps":["Délayer la levure dans un peu d'eau tiède.","Mélanger un œuf avec la farine, puis ajouter le sel, le sucre et la préparation à base de levure.","Pétrir la pâte pendant 15 min.","Incorporer le beurre et pétrir de nouveau pendant 15 min.","Verser la pâte dans un beurré, dit \"à gâteau battu\" (de forme cylindrique), au 1/3.","Couvrir avec un linge humide.","Laisser reposer la pâte pendant 2 heures, puis cuire pendant 20 min (four chaud)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_battu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/3/31/Le_G%C3%A2teau_battu_picard%2C_servi_dans_une_boutique_%C3%A0_Berck-sur-Mer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Atrebate62","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Gâteau creusois","name":"Gâteau creusois","ingredients":["200 g de sucre,","100 g de farine,","100 g de noisettes,","100 g de beurre,","4 œufs."],"steps":["Râper les noisettes au moulin julienne.","Mélanger les noisettes râpées avec le sucre.","Pour un démoulage facile, beurrer le plat et répartir 2 pincée de farine.","Ajouter les blancs d'œufs battus en neige, la farine et le beurre fondu.","Cuire 40 minutes à four moyen (thermostat 5-6)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_creusois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau de crêpes","name":"Gâteau de crêpes","ingredients":["15 crêpes très épaisses,","1 pot de confiture,","50 cl de crème fraîche,","10 fraises,","30 cl sirop d'érable,","de la cannelle."],"steps":["Tranchez finement les fraises.","Prenez la première crêpe, nappez-la de confiture et déposez-la dans le moule.","Posez une deuxième crêpe et recouvrez-la de crème fraîche.","La troisième crêpe accueille les lamelles de fraises.","La quatrième est recouverte de sirop d'érable et d'un peu de cannelle.","La cinquième recouvre cet étage et forme la première crêpe de l'étage suivant.","Continuez ainsi jusqu'à avoir posé la 15e crêpe."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_de_cr%C3%AApes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau de pommes de terre","name":"Gâteau de pommes de terre","ingredients":["500 g de pâte feuilletée","1 jaune d'œuf","Pour la garniture :","350 g de petit salé cuit sans os","150 g de lardons maigres","1 kg de s de terre à chair ferme","30 cl de crème liquide","4 gousses d'ail","3 grosses échalotes","1 bouquet de plat","sel,"],"steps":["Faites blanchir les lardons à l'eau bouillante 1 min, égouttez-les.","Lavez et essorez le persil. Pelez l'ail et les échalotes, hachez-les avec le persil. Coupez le petit salé en tous petits dés.","Pelez les pommes de terre et coupez-les en fines rondelles.","Préchauffez le four à 210 °C (th. 7). Séparez la pâte en deux boules inégales. Étalez-les le plus finement possible.","Tapissez une tourtière légèrement humidifiée avec le plus grand disque. Garnissez le fond avec la moitié des pommes de terre, disposez par-dessus le petit salé, les lardons et le hachis d'herbes et ajoutez le reste des pommes de terre. Poivrez généreusement chaque couche, mais salez à peine.","Répandez la crème à la surface.","Couvrez la garniture du second disque de pâte et repliez le bord du premier par-dessus. Dorez au jaune d'œuf battu avec un peu d'eau. Faites un petit trou au milieu du pâté pour que la vapeur puisse s'échapper.","Faites cuire au four 15 min, puis réduisez la température à 180 °C (th. 6) et poursuivez la cuisson pendant 45 min. Servez chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_de_pommes_de_terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d9/Gateau_de_Pommes_de_Terre_%284320841694%29.jpg/960px-Gateau_de_Pommes_de_Terre_%284320841694%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Karen and Brad Emerson","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Gâteau de pommes à la poudre d'amandes","name":"Gâteau de pommes à la poudre d'amandes","ingredients":["2 s","3 œufs","100 g de","170 g de poudre d's","Un peu d' pour graisser le moule à tarte","2 cuillères à soupe d'huile","25 cl de crème de (1 briquette)"],"steps":["Éplucher 2 pommes, les couper chacune en 8.","Faire chauffer les 2 cuillères à soupe d'huile dans une poêle, disposer ensuite les quartiers de pomme, les faire blondir sur chaque face, puis les égoutter sur une grille.","Préchauffer le four à 180°C.","Préparation : Mélanger au fouet les 3 œufs avec 100 g de sucre semoule, puis incorporer délicatement et successivement avec une spatule 170 g de poudre d'amandes et 25 cl de crème soja.","Huiler généreusement 1 moule à tarte de 25 cm de diamètre environ. Le garnir ensuite de la moitié de la préparation, disposer les morceaux de pomme, verser délicatement le restant de la préparation. Mettre le moule dans le four préchauffé et cuire 25 à 30 minutes à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_de_pommes_%C3%A0_la_poudre_d'amandes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau du Vully","name":"Gâteau du Vully","ingredients":["1,2 kg","4 g de sel","1 cube de levain","270 g de","1 l de","5 g de saindoux","1 kg de","entière","1 jaune d'"],"steps":["Mélanger la farine, le sel, la levure délayée dans de l'eau tiède, 70 g de beurre fondu dans 1/3 du lait, ajouter peu à peu le lait tiède et pétrir jusqu'à l'obtention d'une pâte légère, gonflée et aérée (20 min).","Ajouter le saindoux et l'œuf en cours de pétrissage.","Graisser les feuilles à gâteau ; répartir la pâte dans les feuilles et laisser lever (1h) dans une pièce chauffée.","Garnir en faisant de la dentelle sur les bords ; faire des trous avec les doigts (ou utiliser une roulette à pâtisserie pour y strier des losanges) ; badigeonner du mélange crème et œuf ; placer des morceaux de beurre dans les trous (à l'intersection des losanges) ; répartir le sucre concassé sur toute la surface.","Cuire au four à 300°C, 8 à 10 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_du_Vully","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau de ménage","name":"Gâteau de ménage","ingredients":["250 g de farine,","1 sachet de levure déshydratée ou 20 g de levure fraîche,","5 g de sel fin,","30 g de sucre,","50 g (5 cl) de lait tiède, mélangé à 50 g (5 cl) de crème,","2 œufs,","130 g de beurre.","50 g de sucre,","10 g de sucre vanillé,","3 jaunes d'œufs,","20 cl de crème épaisse."],"steps":["Dans le bol du batteur, versez les 50 g (5 cl) de lait tiède, mélangé à 50 g (5 cl) de crème, les 5 g de sel fin, et les 30 g de sucre. Ajoutez les 250 g de farine, la levure et les 2 œufs.","Mettez le batteur en marche à petite vitesse jusqu'à ce que mélange soit bien homogène. Augmentez un peu la vitesse du batteur, puis ajoutez les 130 g de beurre petit à petit. Continuez de battre pendant quelques minutes, jusqu'à ce que le mélange soit bien homogène.","Rassemblez un peu la pâte, et mettez sous un linge dans un endroit tiède pendant 2 heures environ.","Pendant ce temps, préparez la garniture : dans un saladier mélangez entre eux les 3 jaunes, les 60 g de sucres et les 20 cl de crème. La garniture est prête.","Vérifiez que la pâte a bien gonflé.","Versez-la sur le plan de travail fariné, et séparez-la en deux moitiés.","Mettez chacune des moitiés dans un moule à tarte.","Et à la main (éventuellement enduite de farine pour éviter que ça ne colle), étalez la pâte dans tout le moule.","Couvrez d'un linge et laissez gonfler pendant une heure.","Au bout de ce temps, vérifiez que ça a bien gonflé et préchauffez votre four à 200 °C.","Avec une cuillère à soupe (éventuellement enduite de farine pour éviter que ça ne colle), créez une sorte de creux au centre de la tarte pour accueillir la garniture.","Versez au centre de chaque gâteau la moitié de la garniture, et enfournez sans attendre.","Sortez du four quand le gâteau est bien doré."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_de_m%C3%A9nage","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/G%C3%A2teau_de_m%C3%A9nage_01.JPG/960px-G%C3%A2teau_de_m%C3%A9nage_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Halavah","name":"Halavah","ingredients":["4 tasses d'eau","3 tasses de","2 tasses de semoule de blé","1 tasse de"],"steps":["Dans une grande casserole, mélanger l'eau et le sucre et porter à ébullition.","Pendant que l'eau chauffe, dorer la semoule avec le beurre dans une grande poêle.","Quand l'eau bout et que la semoule a pris une belle couleur dorée, verser le mélange sec dans l'eau en brassant constamment pour que le mélange soit uniforme.","On obtient ainsi une pâte qu'on verse dans un moule et on laisse refroidir quelques heures au réfrigérateur.","Lorsque le halavah est bien ferme, on peut le couper en carrés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHalavah","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Gâteau nantais","name":"Gâteau nantais","ingredients":["500g de farine,","250g de sucre en poudre,","125g de beurre,","100g de amandes,","le zeste d'un demi-citron,","4 œufs."],"steps":["Enlevez la peau des amandes, hachez-les et pilez-les finement ;","Mettez dans une terrine une livre de farine, faites un trou au milieu et mettez-y une demi-livre de sucre en poudre, un quart de beurre et les amandes hachées finement ;","Ajoutez aussi la moitié d'un zeste de citron haché et les quatre œufs entiers ;","Mélangez le tout. Cette pâte doit être assez ferme ;","Étendez-la avec le rouleau à pâtisserie de l'épaisseur d'un sou ;","Avec un verre ordinaire ou un coupe-pâte, découpez de petits ronds ;","Enfin mettez sur chacun des ronds des amandes hachées ;","Saupoudrez de sucre et mettez cuire à four doux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_nantais","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Une_part_de_G%C3%A2teau_nantais_au_Caf%C3%A9_du_Mus%C3%A9e_des_Arts_de_Nantes_%28f%C3%A9vrier_2024%29.jpg/960px-Une_part_de_G%C3%A2teau_nantais_au_Caf%C3%A9_du_Mus%C3%A9e_des_Arts_de_Nantes_%28f%C3%A9vrier_2024%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Gâteau charentais","name":"Gâteau charentais","ingredients":["de beurre ;","de farine ;","de levure ;","de sucre ;","2 gros œufs, et un jaune d'œuf pour dorer ;","de l'angélique ;","3 paquets de sucre vanillé (20-) ;","de sel ;","d'."],"steps":["Sortir le beurre pour qu'il ramollisse, environ une heure avant de commencer.","Préchauffer le four à (th. 6) pendant .","Dans un grand , mettre le sucre en poudre, le sucre vanillé, l'amande amer, le sel et les 2 œufs. Mélanger jusqu'à ce que cela blanchisse.","Ajouter au fur et à mesure le beurre ramolli et le mélange farine + levure.","l'angélique coupée en petits morceaux.","Avec la pâte, préparer trois galettes sur un papier sulfurisé. Strier le dessus avec une et badigeonner du jaune d'œuf mélangé à de l'eau.","Enfourner les gâteaux un par un, en posant le sur un carton ou un plat pour le rigidifier, et les laisser cuire 5 à ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FG%C3%A2teau_charentais","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Hamburger au Tofu","name":"Hamburger au Tofu","ingredients":["300 g de tofu ferme","200 g de flocons d'avoine","100 g de germes de blé","6 g de poudre d'oignon","6 g de sauce de soja","1,5 g de sel,, poudre d’,, huile."],"steps":["Mélanger les ingrédients, les mixer","Diviser la préparation en 6 portions. Huiler une plaque recouverte d’une feuille d’aluminium","Cuire les portions aplaties en forme de galettes dans un four à 160 °C 25 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHamburger_au_Tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Julienne de concombre, mangue et papaye","name":"Julienne de concombre, mangue et papaye","ingredients":["2 mangues vertes épluchées et râpées avec la râpe à gros trous,","1 papaye,","1 concombre coupé en fines lamelles à la mandoline,","le jus de 2 citrons verts,","5 cl d'huile d'olive, sel et poivre du moulin."],"steps":["Temps estimé de préparation 10 minutes.","Coupez en fines lamelles le concombre avec la mandoline.","Épluchez la mangue et râpez-la avec la râpe à gros trous.","Coupez la papaye en deux, retirez les graines, l'épluchez, coupez sa pulpe en fines lamelles, elles-même recoupées en petits morceaux.","Mélangez tous ces légumes, arrosez-les du jus des citrons verts et de l'huile d'olive.","Réservez votre mélange et mettez-le au réfrigérateur, pour le servir en accompagnement des plats de poissons crus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FJulienne_de_concombre%2C_mangue_et_papaye","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Jambalaya","name":"Jambalaya","steps":["Faire revenir les oignons, l'ail, le poulet, le poivrons et l'ensemble des cèleris avec de l'huile végétale dans une poêle .","Ajoutez au riz déjà cuit de la sauce tomate, du Tabasco et ¼ tasse de beurre.","Mettre au four 35 à 40 minutes.","Sortir et parsemer de crevettes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FJambalaya","country":"Kingdom of France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ec/S_Orleans_Al_-_Street_sign%2C_French_Quarter_New_Orleans_-_Jambalaya_1964.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Uncredited","licence":"Public domain"},{"title":"fr:Livre de cuisine/Il pa y all","name":"Il pa y all","steps":["Prendre un « croustou » bien doré, une ou deux belles gousses d'ail, les éplucher avec soin et frictionner énergiquement le « croustou » avec.","Quand le prend une belle apparence luisante, saupoudrer de sel fin, verser par plaque sur toute la longueur du pain de l'huile d'olive.","Il pa y all Il pa y all"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FIl_pa_y_all","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Karantika","name":"Karantika","ingredients":["250 g de farine de pois chiche (non grillé),","1 œuf entier,","1 jaune d'œuf,","1/2 cuillère à café de cumin,","1/2 verre de beurre fondu,","3 verres d'eau tiède."],"steps":["Verser la farine de pois chiche dans un grand saladier puis le jaune d'œuf et l'œuf entier puis le beurre et le cumin et enfin l'eau ;","Remuer avec un fouet et laisser reposer 10 minutes pour qu'il n'y ait plus de grumeaux ;","Ensuite mettre le mélange dans un moule anti-adhésif et le mettre au four pendant 30 minutes surveiller de temps en temps ;","La tarte doit être ferme et molle au milieu donc prendre un couteau et piquer pour vérifier la cuisson ;","Enfin mettre au gril 5 minutes pour brunir la tarte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKarantika","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Kebbé nayé","name":"Kebbé nayé","ingredients":["2 cuillerées à soupe de boulgour (blé concassé)","250 g de mouton haché (ou de bœuf haché extra-maigre)","1 petit oignon, haché très finement","1 oignon, tranché finement"],"steps":["Couvrir d'eau le blé concassé et laisser gonfler vingt minutes.","Mélanger la viande hachée avec l'oignon haché et le blé concassé.","Saler et poivrer.","Disposer au centre d'une assiette de grandeur moyenne et aplatir à la fourchette en suivant la forme de l'assiette.","Décorer de fines tranches d'oignon.","Au moment de servir, arroser d'un filet d'huile d'olive."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKebb%C3%A9_nay%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Jen ta fo","name":"Jen ta fo","ingredients":["500 g d'os de","Racines de","Sel,","rouge","Eau"],"steps":["Couper les racines de persil et l’ail","Frire avec le tofu rouge","Mettre du sucre, du vinaigre et du sel","Mettre les os dans l’eau, ajouter du raifort et des racines de persil","Saler, cuire 2 h"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FJen_ta_fo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Hamburger au Tofu (2)","name":"Hamburger au Tofu (2)","ingredients":["200 g de tofu","1 gousse d’","2 cl de jus de","4 tranches de pain","20 g de levure maltée en paillettes","10 g de concentré de","sel,, curry, huile"],"steps":["Mélanger les ingrédients, les mixer","Modeler de petites galettes","Cuire à l’huile quelques minutes de chaque côté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHamburger_au_Tofu_(2)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Hareng mariné","name":"Hareng mariné","ingredients":["4 verres de vinaigre","1 verre de vin blanc","1 verre d'eau","1 branche de thym","1 oignon","1 carotte","Gros sel","Poivre du moulin","Une cuillère d'huile"],"steps":["Peler et laver les légumes","Couper la tête des harengs","Gratter les écailles","Vider et laver les harengs","Placer les harengs dans une cocotte","Verser dans la cocotte les verres de vinaigre, de vin et d'eau","Ajouter à l'eau le thym, l'oignon et la carotte","Saler et poivrer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHareng_marin%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/FMIB_37355_Peches_du_Hareng_-_Travaux_sur_les_Quais.jpeg/960px-FMIB_37355_Peches_du_Hareng_-_Travaux_sur_les_Quais.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Georges Clerc-Rampal","licence":"Public domain"},{"title":"fr:Livre de cuisine/Huevos moles","name":"Huevos moles","ingredients":["6 jaunes d'œuf","125g de sucre","360ml d'eau","1 pincée de cannelle en poudre"],"steps":["Faire chauffer dans une petite casserole l'eau et le sucre, en remuant, jusqu'à obtenir un sirop ou caramel léger : Sa consistance doit former un fil de caramel si l'on met une goutte au bout du pouce, que l'on fait \"une pince\" en le touchant avec notre index puis que l'on separe les doigts.","À part, battre les jaunes d’œuf et la cannelle.","Ajouter peu à peu le sirop, sans arrêter de battre.","Cuire au bain marie en remuant jusqu'à que ça soit épais.","Distribuer en verres à pied et laisser refroidir Catégorie:Cuisine espagnole Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHuevos_moles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Khao Niao Mamuang","name":"Khao Niao Mamuang","ingredients":["1 mûre","2 portions de riz gluant","100 ml de","Sucre","Graines de sésame noir"],"steps":["Préparation du riz : Plonger le riz dans l'eau chaude pendant 1 heure. Puis cuire le riz à la vapeur pendant 10 min et réservez.","Mettre dans une casserole, 30 g de sucre, 80 ml de lait de coco et une pincée de sel, et faire cuire 3 min à feu moyen. Puis mélanger avec le riz.","Épluchez la mangue et couper la en 2 dans la longueur.","Disposer une demi-mangue sur une assiette. Découper-la en tranches. Mouler le riz dans un petit bol et démouler sur l'assiette. Verser du lait de coco sur le riz. Saupoudrez de graines de sésame noir. Décorer avec quelques feuilles de menthe fraîche et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKhao_Niao_Mamuang","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Harira","name":"Harira","steps":["150g de coupée en dés","1 bol de pois chiches trempés la veille et épluchés","1/2 bol de lentilles","1 oignon râpé","1 bol de et persil hachés finement (dont vous allez prélever 2 càs que vous ajouterez à la soupe à la phase finale de cuisson)","1/2 bol de céleri","500g de bien rouge rapé","une petite poignée de cheveux d’anges","3 cuillières à soupe de tomate concentrée","1 bouillon de viande","1 cuillière à café de smen","1 pincée de cannelle","1/4 cac de safran","1cac de poivre","1cac de gingembre","sel selon goût Pour la liaison : faites diluer la farine avec de l'eau en mélangeant très bien afin d'éviter la formation de grumeaux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FHarira","country":"Morocco","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b7/Harira_de_tafilalet.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Anasmamidi","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lait de soja","name":"Lait de soja","ingredients":["300 g de gaines de soja jaune dépéliculées","4 litres d'eau"],"steps":["Mettre à tremper les gaines de soja dans l'eau froide durant 2 jours (ou 2 heures avec de l'eau à 50°C).","Une fois les graines trempées, (il faut que la peau se détache facilement sous les doigts si elles ne sont pas dépéliculées), enlever la peau.","Mixez le soja avec un peu d'eau prélevée sur les 2 litres, un mixer a bol est idéal.","Versez dans 2 autres litres d'eau et portez à ébullition jusqu'à ce qu'il n'y ait plus de mousse tout en remuant (+/- 15 minutes)","Une fois cuit passez au travers d'un tamis (un tamis métallique à maille très serrée).","Mettre au frais et consommez-le dans les 48h."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLait_de_soja","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Filtrage_du_lait_de_soja_pr%C3%A9par%C3%A9_24.jpg/960px-Filtrage_du_lait_de_soja_pr%C3%A9par%C3%A9_24.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ubkoumbogny","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Kouglof","name":"Kouglof","ingredients":["500 g de","150 g de","150 g de","150 g de s de Corinthe","20 g de de boulanger","3 œufs","20 cl de tiède","des s décortiquées","un peu de kirsch"],"steps":["Mettre les raisins dans un bol, arroser d'un peu de kirsch et d'eau tiède pour les recouvrir.","Délayer la levure dans la moitié du lait tiède, rajouter un peu de farine pour former le levain.","Dans une casserole fait tiédir le lait, y faire fondre le beurre et dissoudre le sucre.","Mettre la farine dans un grand saladier, faire un puits au milieu, y déposer le levain, recouvrir, laisser monter.","Une heure après, verser dans le saladier le mélange lait-sucre-beurre, puis les œufs un à un, mélanger la pâte à la main en la soulevant pour l'aérer jusqu'à ce qu'elle se détache des bords du saladier (ça peut être long et fatigant).","Laisser la pâte lever une première fois dans le saladier jusqu'à ce qu'elle ait doublé de volume.","Finir par les raisins égouttés, aérer (c'est-à-dire battre) une dernière fois.","Bien beurrer le moule, mettre des amandes au fond des cannelures, verser la pâte dans le moule jusqu'à la moitié de la hauteur et laisser lever une seconde fois jusqu'à ce que la pâte déborde presque du moule.","Mettre au four (thermostat 6-7, 190°) pendant 1 h.","Le temps que mettra la pâte à lever varie énormément en fonction de la température et de l'humidité ambiante, de même pour que la pâte se détache du saladier lorsqu'on l'aère. Mieux vaut s'armer de patience et avoir un bras musclé et résistant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKouglof","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Moules_%C3%A0_Kouglof-.jpg/960px-Moules_%C3%A0_Kouglof-.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lidine Mia","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Kulfi","name":"Kulfi","ingredients":["1 boîte de lait condensé sucré","une brique de crème fraîche liquide + une autre pour la décoration","50 g d'amandes en poudre","50 g de pistaches concassées"],"steps":["Mélanger tous les ingrédients; verser dans des ramequins ou des moules de forme coniques, faire prendre au congélateur durant 3 à 4 heures.","Disposer dans une assiette, faire une profonde incision en croix sur le dessus pour faciliter la dégustation, verser un peu de crème autour du kulfi."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKulfi","country":"India","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Kibbé","name":"Kibbé","ingredients":["325 g de viande de bœuf hachée,","125 g de boulgour,","2 oignons,","30 g de pignons de pin,","6 cl d'huile,","Sel et 4 épices ou poivre."],"steps":["Tremper le boulgour dans une grande quantité d'eau 2 à 3 heures,","Mixer un oignon, 200 g de viande, saler, ajouter le 4 épices,","Presser le boulgour, ajouter la viande et mixer, réserver au frais,","Rissoler l'oignon haché avec les pignons dans l'huile 2 min, ajouter la viande, assaisonner cuire 10 min,","Former des boules avec la préparation au boulgour (à l'aide d'un doigt, faire de petites boulettes ovales creuses aux parois minces),","Farcir et fermer en donnant une forme allongée aux deux extrémités,","Frire 5 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKibb%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/24/CPAC_2011_Matt_Kibbe_of_Freedomworks_addressing_the_large_crowd_at_CPAC_2011_%285443473439%29.jpg/960px-CPAC_2011_Matt_Kibbe_of_Freedomworks_addressing_the_large_crowd_at_CPAC_2011_%285443473439%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mark Taylor from Rockville, USA","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Kluski","name":"Kluski","ingredients":["Pour la pâte : eau, farine, œufs, pomme de terre,","300 g de farine,","100 g de sucre (facultatif),","100 g de beurre,","15 g de levure,","2 œufs,","5 cl d’eau, sel,","Pour la sauce :","lait,","champignons,","jambon,","farine."],"steps":["Faites cuire les pommes de terre au préalable.","Puis les écraser et laisser refroidir.","Mélanger avec la farine et les œufs avec une pincée de sel et le cas échéant le sucre.","Puis battre le mélange jusqu'à obtenir une pâte consistante.","Laisser reposer la pâte à température ambiante.","Faire bouillir de l'eau dans une casserole avec une pincée de sel, et y plonger de petites boules de pâte (environ 30 g) faites avec une (la recette traditionnelle indique qu'il faut couper des petits bouts de biais après avoir roulé la pâte en serpentin). Elles seront cuites lorsqu'elles remontent toutes à la surface.","Égoutter et arroser de beurre chaud.","Faire chauffer le lait et y verser la farine ; ajouter les champignons ainsi que le jambon coupé en petits morceaux.","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKluski","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/0097_pyzy.JPG/960px-0097_pyzy.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silar","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Lait de poule","name":"Lait de poule","ingredients":["6 jaunes d's,","30 g de sucre,","20 cl d'eau de fleur d'oranger,","90 cl de lait demi-écrémé."],"steps":["Chauffer le lait dans une jusqu'à ce qu'il soit suffisamment chambré.","Mélanger dans un les jaunes d'œufs, le sucre et l'eau de fleur d'oranger, en fouettant vivement jusqu'à ce que le mélange s'éclaircisse et s'homogénéise.","Verser petit à petit le lait bouillant sur le mélange tout en continuant à fouetter.","Servir très chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLait_de_poule","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/F%C3%A9licien_Rops_-_Le_lait_de_poule.jpg/960px-F%C3%A9licien_Rops_-_Le_lait_de_poule.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Félicien Rops","licence":"Public domain"},{"title":"fr:Livre de cuisine/Kluski na parze","name":"Kluski na parze","ingredients":["500 g de","30 g de","35 g de","25 cl de","sel"],"steps":["Faire la pâte au levain (consistance de crème fraîche épaisse) avec le lait, la levure, un peu de sucre et ajouter la farine.","Laisser la pâte reposer dans la pièce la plus chaude de la maison.","Lorsque la pâte est gonflée, verse un peu de farine dans un saladier pour l’empêcher de coller, ajouter les œufs et la pâte au levain.","Travailler la pâte jusqu’au moment où elle se détache facilement du récipient.","Ajouter le beurre fondu et refroidi ainsi qu’une pincée de sel.","Retravailler la pâte, la couvrir d’un torchon et la laisser reposer dans une pièce chauffée.","Lorsque la pâte a doublée de volume, façonner des boules et les saupoudrer de la farine.","Lorsqu’elles recommencent à gonfler, cuire 10 min à l’étouffée sur un torchon tendu au dessus une marmite"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKluski_na_parze","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Kugel","name":"Kugel","ingredients":["500 cl de crème fraîche","300 g de farine","3 Œufs","125 g de fruits confits","100 g de raisins secs","Beurre"],"steps":["Mélanger la farine et les œufs jusqu'à obtenir une pâte à nouille.","L'étendre à l'aide d'un rouleau jusqu'à obtenir une feuille très fine","Mélanger les fruits confits hachés et les raisins","Mélanger dans un saladier 300 g de crème fraîche, les fruits confits hachés et les raisins","Recouvrir la pâte avec ce mélange","Rouler la feuille de pâte et en faire une couronne","Mettre le gâteau sur un plat à four beurré","Recouvrir le Kugel avec le reste de crème et cuire à four moyen pendant 2 heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKugel","country":"Central Europe","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Goezis-Infoboard-natural_protection_area_Hohe_Kugel-01ASD.jpg/960px-Goezis-Infoboard-natural_protection_area_Hohe_Kugel-01ASD.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Asurnipal","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lablabi","name":"Lablabi","ingredients":["100 grammes de pois chiche par personne,","du pain,","le jus d'un citron,","de l'eau.","de l'huile d'olive,","du cumin,","harissa.","œuf,","thon,","olive,","câpre."],"steps":["Laver les pois chiches (compter 100 grammes par personne).","Les tremper une nuit dans l'eau (accessoirement avec un sachet de levure chimique ou de bicarbonate de soude).","Enlever le trop d'eau, y rajouter le jus d'un citron pour que les pois chiches ne noircissent pas.","Faire cuire les pois chiches pour qu'ils deviennent tendres comme pour une purée.","Ne jamais saler pendant la cuisson des pois chiches (qui deviendraient durs).","Arroser avec le pain coupé en petits dés jusqu'à la limite de l’absorption de l'eau.","Saler et assaisonner avec de l'huile d'olive, du cumin et de l'harissa.","Garnir accessoirement avec des câpres, des olives, du thon ou un œuf à la coque ramolli."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLablabi","country":"Tunisia","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Bol_de_Leblabi_de_Tunisie%2C_21_mars_2017.jpg/960px-Bol_de_Leblabi_de_Tunisie%2C_21_mars_2017.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Habib M'henni","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Khao soy","name":"Khao soy","ingredients":["100 grammes de nouilles fraîches aux œufs,","Une cuillère à soupe d’ail haché,","Une cuillère à soupe de pâte de curry jaune ou massaman,","Une demie tasse de lait de coco,","100 grammes des porc haché ou poulet,","Une tasse de bouillon de poule,","Une pincée de poudre de curcuma (ka-min en thai),","Un œuf dur,","Deux cuillères de sauce de poisson,","Une cuillère à thé de jus de lime."],"steps":["Premièrement, préparez une et faites chauffer le lait de coco à feu moyen et puis mettez la pâte de curry jaune.","Remuez-les lentement ; quand cela commence à bouillir, ajoutez-y tous les ingrédients sauf le porc (ou poulet).","Attendez une minute, ajoutez-y le porc (ou le poulet) et faites cuire jusqu’à ce que le porc (ou le poulet) soit bien cuit.","À la fin, versez la sauce sur les nouilles, ajoutez un demi œuf dur et servez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKhao_soy","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Kig ha farz","name":"Kig ha farz","ingredients":["Viande :","500 g de jarret de","250 de","250 g de","Légumes :","Quelques légumes du potager (s,,,, x)","3 s","Farz :","500 g de de blé noir (sarrasin)","du lait","50 g de beurre","2 œufs","250 g de","1 cuillère à soupe de gros sel","Saindoux ou lipig (beurre et échalotes)"],"steps":["Éplucher les légumes, puis les déposer avec la viande dans une grande cocotte ou un fait-tout rempli d'eau,","Allumer le feu sous la cocotte et laisser cuire tel un pot-au-feu (court-bouillon) au moins 1 heure.","Préparation du farz :","Délayer la farine avec les œufs ainsi qu'un peu de lait contenant le gros sel, le beurre et le saindoux fondus,","Ajouter de la crème.","Glisser la pâte dans un sac de toile soigneusement fermé et le plonger dans la cocotte.","Laisser cuire l'ensemble au moins 2 heures.","Émietter ou découper la pâte en tranches et la servir dans des assiettes creuses avec un ou plusieurs morceaux de viande, quelques légumes et une bonne dose de bouillon."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKig_ha_farz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Kig_Ha_Farz_%28Polyptyque%29.jpg/960px-Kig_Ha_Farz_%28Polyptyque%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jean-Marc ALBERT","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Labné","name":"Labné","steps":["Mélanger 8 tasses de yogourt au jus et au zeste d'un citron.","Assaisonner le mélange d'une cuillerée à soupe de thym séché.","Verser le mélange dans un bol préalablement recouvert d'un coton fromage.","Emprisonner le yogourt en baluchon dans le coton fromage en nouant à l'aide d'une ficelle.","Suspendre au-dessus du bol 2 jours (en été) et 3 jours (en hiver) dans un endroit froid (entre 6 et 8 degrés Celsius. S'il fait trop chaud, suspendre dans le bas du réfrigérateur. Quelques jours plus tard, le mélange est ferme.","À ce moment former de petites boulettes d'environ 4 cm.","Mettre les boulettes dans un bocal et les couvrir d'huile d'olive."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLabn%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/40/Labne_and_sweet_potato_from_the_farm.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Gfinn04","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Kouign amann","name":"Kouign amann","ingredients":["250 g de farine type 55,","250 g de beurre demi-sel,","250 g de sucre,","165 ml d'eau tiède,","un creux de main de sel (mettre plutôt avec la farine et non avec l'eau et levure),","10 g de levure de boulanger déshydratée."],"steps":["Dans le verre mesureur contenant l'eau tiède, ajouter la levure de boulanger et le sel et mélanger pour réhydrater la levure ;","Dans un grand saladier, peser la farine et ajouter l'eau tiède ;","Pétrir à la main jusqu'à obtenir une consistance élastique et pas trop collante ; former une boule et réserver ;","Préparer le mélange beurre-sucre, il doit être homogène (et avoir la même consistance que la pâte) ;","Fariner le plan de travail et le rouleau pour étaler la pâte ;","Étaler la pâte ;","Étaler le mélange beurre-sucre sur la pâte ; pour plus de facilité on peut le couper en tranches et placer les tranches sur la pâte puis unifier ;","Replier une première fois en trois dans le sens de la longueur, puis une deuxième fois dans le sens de la largeur, aplatir pour chasser les bulles d’air.","Étaler de nouveau avec délicatesse car la pâte ne doit surtout pas percer !","Refaire le même pliage ;","Arrondir les angles pour que le gâteau fasse exactement la dimension du moule à manqué ;","Mettre dans le moule, et cuire à four moyen thermostat 7 (210°C), environ 20 min ;","Sortir du four et laisser \"reprendre son beurre\" quelques minutes ;","Démouler ;","Servir chaud ou tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKouign_amann","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d2/Kouign_Amann_bought_from_Dieppe_Market_2026-05-10.jpg/960px-Kouign_Amann_bought_from_Dieppe_Market_2026-05-10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"fr:Livre de cuisine/Kouign","name":"Kouign","ingredients":["500 g de","150 g de","2 sachets de","1 cuillère à soupe de ou de","3 s","1 pincée de gros sel","1 morceau de de boulanger pour 500 g de","½ litre de"],"steps":["Dans un grand saladier, verser la farine et le sucre","Ajouter le sucre vanillé","Mélanger avec une grande cuillère","Dissoudre la levure de boulanger dans ½ litre de lait tiède, puis verser le tout dans le saladier","Ajouter les 3 œufs, puis une pincée de gros sel","Verser enfin une cuillère à café de rhum ou de lambig","Laisser reposer la pâte pendant 2 heures dans un endroit chaud","Le kouign se prépare comme une crêpe"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FKouign","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Kouign_amann_closeup.jpg/960px-Kouign_amann_closeup.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"rail fox (flufftech.net)","licence":"CC0"},{"title":"fr:Livre de cuisine/Le potjevleesch","name":"Le potjevleesch","ingredients":["1,2 kg de veau (épaule désossée, jarret),","1 poule (le poulet a tendance à trop se démêler),","1 gros lapin,","4 carottes,","1 gros oignon piqué de deux clous de girofle,","1 bouquet garni,","10 cl de genièvre de Houle (carte d'or, il serait dommage d'y mettre du carte noir !). À défaut de genièvre vous pouvez remplacer par 10 baies de genévrier,","2 litres d'eau,","3/4 de litre de vinaigre d'alcool blanc,","Sel et poivre."],"steps":["Coupez les viandes en morceaux, ne les mélangez pas !","Salez et poivrer les viandes ;","Mélanger l'eau et le vinaigre ;","Ajoutez-y l'oignon, le bouquet (si vous n'avez pas de genièvre c'est le moment d'ajouter les baies cependant, si vous en avez, il faudra l'ajouter plus tard) ;","Placez les morceaux de poule dans le mélange d'eau et de vinaigre ;","Portez à ébullition puis maintenir à feu doux pendant une demi heure ;","Ajoutez les morceaux de veau et laisser toujours à feux doux pendant encore une demi heure ;","Ajoutez ensuite les carottes coupées en rondelles et le lapin ;","Laissez cuire toujours à feu doux pendant trois quarts d'heure environ ;","Arrêtez la cuisson quand le lapin est cuit, il ne doit pas se démêler ;","Filtrez finement le jus de cuisson et parfumez avec le genièvre ;","Arrangez dans un plat, couvrir avec le jus et laisser prendre en gelée (si vous n'êtes pas certain de réussir votre gelée.... utilisez les sachets de gelée !)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLe_potjevleesch","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Potjevleesch_in_Malo-les-Bains.jpg/960px-Potjevleesch_in_Malo-les-Bains.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre André Leclercq","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lasagnes au tofu","name":"Lasagnes au tofu","ingredients":["500 g de pâtes au blé dur (ou Nouilles) + aux épinards","15 ml d’huile d’olive","2 oignons hachés finement","3 gousses d'ail émincées","500 g de champignons frais tranchés","625 ml de sauce tomate","1 feuille de laurier","5 g d’origan séché","675 g d'épinards cuits","750 g de tofu nature réduit en miettes","125 ml de persil haché"],"steps":["Cuire les pâtes au blé dur en suivant les directives du paquet.","Dans une casserole, faire chauffer l’huile, y faire revenir l’oignon et l’ail.","Ajouter les champignons et laisser cuire durant 2 min en remuant.","Verser la sauce tomate dans ce mélange, ajouter le laurier et l’origan.","Laisser mijoter jusqu’à ce que la sauce épaississe.","Retirer du feu et ajouter la moitié du persil haché.","Dans un grand bol, mélanger les épinards cuits, égouttés et hachés ; avec le tofu et le reste du persil haché.","Monter la lasagne comme suit : Dans un plat allant au four d’environ 33 x 25 cm, étaler le tiers de la sauce tomate.","Couvrir de pâtes.","Étendre la moitié de la préparation épinards-tofu.","Bien tasser. Disposer un autre étage de pâtes, puis un tiers de la sauce tomate.","Continuer avec un autre étage de pâtes, puis l’autre moitié de la préparation d’épinards-tofu.","Recommencer avec un autre étage de pâtes, le dernier tiers de la sauce tomate.","Recouvrir d’un dernier étage de pâtes.","Étendre la sauce béchamel uniformément sur le dessus.","Cuire au four à 175 °C durant environ 50 minutes ou jusqu’à ce que le dessus soit doré.","Retirer du four et laisser reposer 15 min avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLasagnes_au_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Lieu jaune en papillote de cresson","name":"Lieu jaune en papillote de cresson","ingredients":["400 g de lieu jaune (pollachius pollachius), dos de préférence au filet.","4 pommes de terre de taille moyenne, à chair ferme.","1 oignon.","1 une botte de cresson de fontaine.","Poivre du moulin.","2 feuilles de papier sulfurisé."],"steps":["Préchauffer le four à 225 °C.","Couper deux carrés de papier sulfurisé, d'environ 45 cm de côté.","Hacher l'oignon, et le répartir équitablement dans chaque papillote.","Laver le cresson à l'eau claire, l'essorer et en retirer les tiges les plus grosses.","Répartir une 1ère couche de cresson dans chaque papillotte.","Rincer le dos lieu jaune, et le découper en portions (le côté queue étant beaucoup plus mince que le côté tête, ne pas hésiter à en faire plus que deux morceaux qu'on rassemblera en les répartissant équitablement dans chaque papillotte).","Poivrer très légèrement les morceaux de lieu sur les deux faces, et les disposer dans les papillotes, sur le cresson.","Ajouter une deuxième couche de cresson.","Éplucher et laver les pommes de terre et les couper en fines rondelles. Les disposer régulièrement sur la deuxième couche de cresson.","Refermer les papillottes le plus hermétiquement possible, en deux fois deux plis. Les caler dans un petit plat en pyrex rectangulaire, de taille adéquate pour les empêcher de se rouvrir, et éviter que la vapeur ne s'échappe. On peut aussi les ficeler, mais si la taille du plat est bien ajustée, cela n'est pas nécessaire.","Mettre au four à la température indiquée, pendant 45 minutes. Le lieu doit être bien cuit, mais sans que les pommes de terre ne soient desséchées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLieu_jaune_en_papillote_de_cresson","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Lasagnes au bœuf haché","name":"Lasagnes au bœuf haché","ingredients":["plaques de lasagnes sèches,","sauce bolognaise préparée avec 500 g de bœuf haché,","parmesan en poudre ou beaufort râpé."],"steps":["Dans une à couvercle, mettez une couche de bolognaise, un peu de fromage, une couche de lasagnes et recommencez jusqu'en haut.","Terminez par du fromage. Il faut que ce soit suffisamment humide pour que les plaques de lasagne puissent gonfler à la cuisson.","Faites cuire à four chaud, à couvert pendant une grande partie de la cuisson, puis à découvert vers la fin pour gratiner."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLasagnes_au_b%C5%93uf_hach%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/9/9f/Preparation2lasagnes.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Antoinel at fr.wikibooks","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Lapin en terrine","name":"Lapin en terrine","ingredients":["Un lapin découpé,","De poitrine fumée en tranches,","Une dizaine d'oignons,","Une dizaine de gousses d'ail,","Une bouteille de vin blanc,","Un citron,","Du sel et du poivre."],"steps":["Découper les oignons en tranches ;","Tailler l'ail en petits morceaux ou l'écraser ;","Tapisser le fond de la terrine avec les tranches de poitrine fumée ;","Placer des morceaux de lapin ;","Recouvrir d'oignons et d'ail ;","Saler, poivrer ;","Recommencer l'opération (poitrine fumée, lapin, oignon, ail, sel, poivre) jusqu'à remplir la terrine ;","Finir par une épaisseur de poitrine fumée ;","placer quelques rondelles de citron par-dessus ;","Remplir la terrine de vin blanc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLapin_en_terrine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Lentilles cuisinées","name":"Lentilles cuisinées","ingredients":["250 g de lentilles sèches","100 g de lardons","1 carotte","1 oignon","2 échalotes","Sel, poivre noir, Poivre blanc, 3 g de paprika, 1 g de muscade","1 cubes de bouillon, une branche de thym, une feuille de laurier","Huile d'olive"],"steps":["Versez les lentilles dans un autocuiseur ;","Recouvrez de trois fois leur volume d'eau ;","Ajoutez ; cube, thym, laurier et poivrer et laissez Cuire 20 min ;","Coupez la carotte en cubes et la faire sauter à l'huile d'olive ;","Ajoutez le paprika, la muscade et un peu de poivre blanc ;","Réduire le feu dès que les carottes commencent à changer de couleur et remuer régulièrement ;","Émincez l'oignon et les échalotes et les ajouter après 5 minutes de cuisson des carottes ;","Ajoutez de l'huile si nécessaire pour que la préparation fricasse bien ;","Cuire le temps que l'oignon commence à se colorer ;","Ajoutez les lardons ;","Mélangez et cuire encore quelques minutes en remuant régulièrement jusqu'à ce que les lardons aient changé de couleur ;","Lorsque les lentilles sont cuites, ôter éventuellement l'eau de cuisson superflue. Il doit rester un peu d'eau pour pouvoir saucer les lentilles, mais pas trop ;","Verser l'accompagnement sur les lentilles, mélanger, puis saler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLentilles_cuisin%C3%A9es","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Soupe_de_lentilles_au_foie_gras_1.JPG/960px-Soupe_de_lentilles_au_foie_gras_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lapin à la liégeoise","name":"Lapin à la liégeoise","steps":["Laisser un lapin coupé en morceaux une nuit dans 1/2 l de vinaigre, 1/2 l d'eau, avec 2 oignons hachés, bouquet garni, sel et poivre,","couvrir de farine les morceaux de lapin séchés,","rôtir à feu moyen les morceaux dans 50 g de beurre pendant 1 minute,","recouvrir le tout de la marinade,","ajouter 3 cuillères à soupe de sirop de Liège,","laisser à feu doux une heure,","ajouter une dizaine de prunes séchées,","servir avec des frites ou des croquettes de pommes de terre, des prunes séchées cuites quelques minutes dans du sucre et légèrement caramélisées, ainsi que de la laitue à la mayonnaise."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLapin_%C3%A0_la_li%C3%A9geoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Le Téméraire","name":"Le Téméraire","ingredients":["300 g de farine,","1 œuf,","125 g de sucre,","1 pincée de sel,","1 zeste de citron,","150 g de beurre,","150 g de noisettes,","1 cl d'huile (de préférence, pépins de raisin).","4 pommes (de préférence, des reinettes grises),","1 petite poignée de raisins secs,","2 cl de marc du Jura (ou calvados, cognac),","1 zeste de citron (selon les goûts)."],"steps":["La pâte :","Faire rôtir les noisettes dans un poêle avec une cuillère à café d'huile. Les râper (au hachoir électrique).","Préparer la pâte en mélangeant la farine, l'œuf, le sucre, le sel, le beurre et les noisettes.","La garniture :","Éplucher les pommes et les couper en petits cubes.","Dans une poêle, flamber les raisins secs au marc, ajouter le zeste (ou le jus) de citron.","Y ajouter les pommes, remuer et retirer du feu.","Mise en forme et cuisson :","Garnir une tôle à tarte avec de la pâte abaissée à 1/2 cm d'épaisseur. Disposer la garniture à l'intérieur et recouvrir d'une même épaisseur de pâte.","Dorer, rayer la surface à la fourchette.","Cuire à feu moyen (180 °C) pendant environ 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLe_T%C3%A9m%C3%A9raire","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Tour_Charles_T%C3%A9m%C3%A9raire_Charolles_5.jpg/960px-Tour_Charles_T%C3%A9m%C3%A9raire_Charolles_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lentins poêlés","name":"Lentins poêlés","ingredients":["150 à 200 g de par personne","Une et son assaisonnement","Du sel et du","Selon les goût, du ou de l' pour la cuisson"],"steps":["Équeutez les lentins, essuyez les chapeaux avec un chiffon, évitez de les laver (perte du goût) ;","Battez les œufs en omelette, salez et poivrez ;","Trempez y les chapeaux, faîtes bien pénétrer dans les lamelles ;","Poêlez pendant 2 à 3 min sur chaque face ;","Préparez la salade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLentins_po%C3%AAl%C3%A9s","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Leche frita","name":"Leche frita","ingredients":["1 litre de lait,","5 ,","3 jaunes d',","180g de sucre,","100g de fécule de maïs,","1 citron,","1 bâton de cannelle,","farine,","cannelle en poudre."],"steps":["Infuser le lait dans une avec la peau du citron et la cannelle, sans bouillir, pendant dix minutes.","Laisser tiédir et filtrer.","À part, mixer les œufs entiers, les jaunes, le sucre et la farine de maïs.","Mélanger au lait.","Porter à ébullition à feu moyen, sans arrêter de remuer.","Cuire encore cinq minutes, sans cesser de remuer.","Verser la crème dans une plaque à four huilée et la laisser refroidir au réfrigérateur.","Couper en morceaux carrés.","Mouiller les morceaux dans de l'œuf battu, puis les passer par la farine; les frire ensuite dans une , dans un bain d'huile d'olive très chaude.","Saupoudrer généreusement de sucre cristallisé mélangé à de la cannelle en poudre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLeche_frita","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Levain","name":"Levain","ingredients":["de blé entier T65 ou plus, ou de seigle ;","eau tiède, non chlorée et sans pesticides (par exemple de l'eau de source ou minérale)."],"steps":["Jour 1 : ébouillanter un récipient (par exemple un bocal) et le laisser refroidir assez longtemps pour que l'eau qui y sera versée soit tiède mais pas chaude.","Verser le même volume d'eau que de farine.","Commencer par de petites quantités, par exemple 50 g de farine et 40 ml d'eau (volumes à adapter en fonction des résultats) ;","On peut aussi ajouter une pincée de sucre, ou une cuillère à café de miel ou de confiture sans morceaux.","Bien mélangerCertains parlent de compter 100 tours de cuillère... avec une cuillère en bois.","Couvrir le récipient (avec un torchon, une assiette ou un couvercle) tout en le laissant respirer : il ne faut jamais fermer hermétiquement.","Maintenir le torchon humide pour éviter au levain de sécher en surface, et pour le maintenir à l'abri des courants d'air trop forts.","Placer le récipient à un endroit où la température ambiante est assez élevée : maximum 25 °C.","Il faut le placer loin des sources de chaleur directe, et à l'abri des rayons de soleil.","Jour 2 : après environ 24 h, alimenter le levain en lui ajoutant la même quantité d'eau que de farine (il passe donc de 100 g à 200 g, par exemple).","Bien mélanger","Un peu de jus de fruit (pomme par exemple, mais surtout pas orange) peut aussi servir à alimenter le levain en glucides.","Il se peut qu'une croûte se soit formée, ou que du liquide apparaisse à la surface : il suffit de mélanger le levain.","Jour 3 : un jour plus tard, rafraîchir à nouveau le levain en le faisant doubler, toujours avec la même quantité d'eau que de farine.","Quelques heures plus tard, si des bulles se forment à la surface et que sa texture devient mousseuse, c'est que le levain est né.","Il est normal que le levain dégage une forte odeur d'acide lactique.","Il peut arriver que le levain ne survive pas ; dans ce cas il faut recommencer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLevain","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/5/50/Le_Levain_du_Calvinisme_ou_le_commencement_de_l%27h%C3%A9r%C3%A9sie_de_Gen%C3%A8ve.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Diogofarinha0606","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Lasagnes faciles","name":"Lasagnes faciles","ingredients":["Un oignon","500 g de haché","Une boule de","Environ 600 g de coulis de","Environ 12 plaques de sèches","Du sel, du poivre et un morceau de sucre"],"steps":["Émincer l'oignon.","Faire dorer à la poêle/sauteuse.","Ajouter le bœuf et poursuivre la cuisson.","Dès que le bœuf est suffisamment saisi, incorporer le coulis de tomates.","Ajouter du sel et un morceau de sucre.","Laisser mijoter quelques minutes.","Idéalement faire tremper les lasagnes dans la sauce précédemment réalisée.","Beurrer le plat.","Réaliser une première couche de trois lasagnes.","Mettre de la sauce.","Alterner ainsi sur trois niveaux.","Terminer par une couche de lasagnes.","Émietter la mozzarella.","Disposer la mozzarella sur la dernière couche.","Mettre au four préchauffé, thermostat 180 °C, 15 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FLasagnes_faciles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Pr%C3%A9paration_des_lasagnes_%28mars_2020%29_-_%28017%29_%C3%A0_table.jpg/960px-Pr%C3%A9paration_des_lasagnes_%28mars_2020%29_-_%28017%29_%C3%A0_table.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Macarons d'Amiens","name":"Macarons d'Amiens","ingredients":["250 g de poudre d’","250 g de glace","4 blancs d’","35 g de","2 cuillères à soupe de liquide","1 sachet de sucre vanillé"],"steps":["Dans un récipient, mettre la poudre d’amandes, faire un puits, mettre le sucre glace, le sucre vanillé, et la farine.","Mélanger, faire un puits pour incorporer petit à petit les blancs d’œuf, ajouter le miel (La pâte doit être souple).","Mettre l’appareil dans une poche, déposer sur une plaque recouverte d'une feuille de papier cuisson, des boules de 3 cm de diamètre.","Cuire au four chaud 15 à 20 min à 180°C (Les macarons seront cuits lorsqu’ils seront légèrement dorés).","Conserver au sec."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMacarons_d'Amiens","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Macaron_d%27Amiens_15.jpg/960px-Macaron_d%27Amiens_15.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bycro","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Magret de canard mode nipponne","name":"Magret de canard mode nipponne","ingredients":["2 magrets de","6 cuillers à soupe de","4 cl de (muscat)","20 g de pelé et émincé","1 gousse d' écrasée","De la cisaillée"],"steps":["Temps estimé de préparation 25 minutes.","Préparez une marinade avec la sauce soja, le vin doux, le gingembre et l'ail écrasé.","Retirez la peau des magrets, en en gardant une de côté. Coupez les en gros dés, et faites les mariner un quart d'heure dans la marinade.","Faites fondre quelques minutes à feu vif la peau de magret conservée.","Retirez la peau de magret, mettez y les dés de magret marinés et faites les cuire à feu vif 3 à 4 minutes, avant de les retirer et de les mettre dans le plat de service.","Faites chauffer la marinade restante en ajoutant 6 cl d'eau, puis filtrez-la à la passoire et utilisez-la pour nappez les dés de magret.","Parsemez de ciboulette et servez chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagret_de_canard_mode_nipponne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Macarons simples au chocolat","name":"Macarons simples au chocolat","ingredients":["250 g de sucre glace,","100 g d'amandes en poudre,","25 g de noix de coco en poudre,","20 g de cacao en poudre,","3 blancs d'œufs,","2 g de sel."],"steps":["bien ferme avec le sel, et mélanger les autres ingrédients ensemble.","Incorporer les blancs.","Faire des petits tas sur une plaque recouverte de papier sulfurisé.","Laisser reposer 15 min, enfourner 15 min à 160°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMacarons_simples_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Recette_macarons_simples_chocolat_1.jpg/960px-Recette_macarons_simples_chocolat_1.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Magret de canard au poivre vert","name":"Magret de canard au poivre vert","ingredients":["15 cl de liquide","5 cl de","1 cuillère à café rase de","1 cuillère à soupe de en conserve (non déshydraté)","sel et"],"steps":["Coupez le magret en 2 parties égales. Posez les dans une poêle, côté gras au fond et faites cuire 8 minutes à feu doux.","Jetez le gras, retournez-les et poursuivez la cuisson 5 minutes. Réservez.","Déglacez la poêle avec le cognac et ajoutez le poivre vert, la crème et le fond de veau. Pour bien parfumer la sauce, écrasez les grains de poivre vert.","Laisser frémir 2 minutes à feu doux pour que la sauce épaississe.","Servez les magrets nappés de la sauce chaude."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagret_de_canard_au_poivre_vert","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Magret de canard","name":"Magret de canard","steps":["Le magret de canard peut être cuisiné à la poêle ou au four.","Il est recommandé de préserver la couche de gras qui l'entoure, qui réduit à la cuisson.","Avant la cuisson, le magret doit être salé et poivré.","Il est d'abord saisi (à feu vif ou au grill) puis il cuit à feu doux ou à chaleur moyenne (180-200°C).","Comme le foie gras, le magret de canard est excellent avec toutes sortes de fruits : pommes, pêches, griottes, raisins, fruits tropicaux...","On peut cuire ces fruits avec le magret, ou bien les cuisiner à part dans une casserole, en ajoutant des épices cannelle, noix de muscade ...), des graines (amandes, noix), et éventuellement avec du vin rouge (pour les fruits rouges).","Il est également délicieux au miel et aux épices (cumin, curry : un peu de chaque).","Et bien entendu, les pommes de terre restent aussi idéales pour réveiller le subtil goût du magret, particulièrement les pommes de terre sarladaises, avec lesquelles on peut servir quelques cèpes pour être bien périgourdin.","À noter la sauce au poivre vert dont le magret de canard s'accommode également à merveille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagret_de_canard","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Pizza_au_magret_de_canard_A.jpg/960px-Pizza_au_magret_de_canard_A.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renhour48","licence":"CC0"},{"title":"fr:Livre de cuisine/Magret séché","name":"Magret séché","steps":["Il peut être facilement séché à domicile.","Le magret est poivré, puis roulé dans du gros sel.","Le salage dure 24 h par kilogramme.","Pour un magret, il faut compter entre huit et douze heures.","Au sortir du sel, il faut l'essuyer avec un torchon pour enlever tout morceau de sel adhérant.","Le séchage se fait ensuite au réfrigérateur (a plat sur une assiette, il est nécessaire de le retourner tous les jours) ou suspendu dans un pièce fraîche et exempte d'odeurs.","Il se déguste au bout de deux ou trois semaines.","En tranches fines, il accompagne bien les salades, ou peut être servi en apéritif.","Catégorie:Cuisine gasconne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagret_s%C3%A9ch%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Magret_s%C3%A9ch%C3%A9_de_canard%2C_march%C3%A9_de_Brive-la-Gaillarde%2C_France.JPG/960px-Magret_s%C3%A9ch%C3%A9_de_canard%2C_march%C3%A9_de_Brive-la-Gaillarde%2C_France.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Le grand Cricri","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Mannala","name":"Mannala","ingredients":["500 g de","2 œufs","15 cl de","80 g de","1 sachet de","150 g de","1 sachet de sucre","1 sec et/ou petit sucre (taille d'un morceau d'aspartame) pour la décoration"],"steps":["Préparation : 30 min","Cuisson : 15 min","Repos : 120 min","Temps total : 165 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMannala","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Mannele.jpg/960px-Mannele.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Nicolas Herrmann","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Magiritsa","name":"Magiritsa","ingredients":["1 foie d'","500 g d'","1 bouquet d'","80 g de","avgolemono (liaison composée d' battus avec du jus de )","sel,","20 cl d'"],"steps":["Laver, ébouillanter et couper en morceaux le foie.","Sauter le avec les oignons émincés et l'huile.","Couvrir d'eau, ajouter l'aneth coupé, saler et poivrer.","Cuire 30 min, ajouter le riz.","Cuire 15 min, ajouter l'avgolemono."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagiritsa","country":"Greece","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Macarons Parisiens","name":"Macarons Parisiens","ingredients":["125 g sucre en poudre,","125 g sucre glace,","125 g poudre d'amande tamisée,","90 g blancs d'œufs (3 blancs d'œufs),","colorant alimentaire."],"steps":["Mélanger la poudre d'amande et le sucre glace. Réserver.","Ajouter le sucre en poudre aux blancs.","Monter les blancs en neige ferme.","Ajouter le colorant aux blancs et continuer de battre.","Verser le mélange sucre glace-poudre d'amande en 3 fois sur les blancs, en mélangeant délicatement avec une cuillère en bois pour obtenir un appareil homogène, épais et brillant. Le terme consacré est \"macaronner\".","À l'aide d'une ou d'une maryse, verser l'appareil à macaron dans une munie d'une douille unie de 8 mm.","Dresser des boules de 3 cm de diamètre en quinconces sur une plaque de pâtisserie recouverte d'une feuille de papier sulfurisé.","En fin de dressage, taper légèrement la plaque sur la table pour étaler l'appareil.","Laisser sécher 30 minutes à l'air libre.","Puis enfourner 12 minutes dans un four ventilé à 150°C.","En sortie de four, transférer la feuille de macarons sur le plan de travail.","Laisser refroidir totalement avant de décoller les coques de macarons.","Trier les coques par paire de taille égale et garnir avec de la confiture, une crème au beurre parfumée, ou une ganache."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMacarons_Parisiens","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Des_macarons_de_chez_Bouillet_%28mars_2023%29.jpg/960px-Des_macarons_de_chez_Bouillet_%28mars_2023%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Maaqouda","name":"Maaqouda","ingredients":["250 g de pommes de terre","1 œuf","1 gousses d'ail ou 1 petit oignon","ou curry","persil","huile pour friture","farine","sel, poivre noir"],"steps":["Épluchez les pommes de terre, faites bouillir dans l'eau ; quand elles sont cuites, égouttez et écrasez-les avec une fourchette.","Ajoutez un œuf, les herbes, les épices et l'ail ou les oignons hachés.","Mélangez bien et faites des boules.","Aplatissez-les, roulez-les dans la farine et faites les frire dans l'huile chaude."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMaaqouda","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mahonesa","name":"Mahonesa","ingredients":["200ml d'huile d'olive","1 œuf","sel"],"steps":["Mettre tous les ingrédients au fond d'un récipient étroit et haut.","Mixer à l'aide d'un mixeur giraffe sans le bouger du fond du recipient au milieau.","Gouter et rectifier de sel.","Catégorie:Sauces Catégorie:Recettes sans gluten Catégorie:Recettes sans lactose Catégorie:Recettes végétariennes Catégorie:Cuisine catalane"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMahonesa","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Marinade facile pour grillade","name":"Marinade facile pour grillade","ingredients":["2 gousses d'ail","5 cuillers à soupe de jus de","3 cuillers à soupe d'huile d'olive","Du sel","Une cuiller à café de (dans le cas de la viande de porc. Quantité pour quatre côtes de porc)."],"steps":["Si usage de la moutarde, la mettre dans un bol en premier.","Verser le jus de citron vert dans un bol.","Écraser les gousses d'ail et les incorporer.","Mélanger le tout.","Ajouter l'huile d'olive et le sel.","Mélanger à nouveau jusqu'à changement de consistance.","Verser la préparation sur la viande ou le poisson.","Laisser mariner au minimum 30 min, au maximum 1 h (retourner une fois)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMarinade_facile_pour_grillade","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Magret de canard au miel","name":"Magret de canard au miel","ingredients":["Un magret de canard de 400g,","1 cuillère à café de miel,","1 cuillère à soupe de vinaigre balsamique,","cumin,","curry en poudre,","poivre,","sel."],"steps":["Mettre le four a préchauffer à 175°C chaleur tournante avec un plat.","Préparer le canard en quadrillant le gras au couteau et en le salant et le poivrant.","Dans un , faire revenir de magret de canard 3 minutes sur gras à 9/12.","Enlever les magrets, on récupère le gras et on enlève le grillé puis 2 minutes à 9/12 de l'autre côté.","Mettre 7 minutes au four.","Pendant ce temps faire revenir le mélange de vinaigre balsamique, miel, curry, cumin dans le fait tout.","Sortir le magret et le laisser reposer quelques minutes le magret avant de le servir avec son jus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMagret_de_canard_au_miel","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Le_Chat_Apt_Magret_de_canard_au_miel_de_lavande.jpg/960px-Le_Chat_Apt_Magret_de_canard_au_miel_de_lavande.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Macarons de Montmorillon","name":"Macarons de Montmorillon","ingredients":["40 g de sucre glace,","40 g de sucre en poudre (la quantité peut être ajustée selon les goûts personnels),","60 g blancs d'œufs (2 blancs d'œufs),","100 g de poudre d'amande tamisée."],"steps":["Mélanger le sucre glace et la poudre d'amande, passer à travers un tamis à poudre dans un autre bol et réserver pour une utilisation ultérieure.","Ajouter lentement le sucre en poudre aux blancs d'œufs et battre avec un fouet électrique jusqu'à ce qu'il mousse, en faisant un glaçage à la meringue.","Ajouter le mélange de sucre glace et de farine d'amande au glaçage meringué en deux portions, tout en remuant continuellement pour assurer un mélange homogène.","Mettre le mélange final dans une poche à douille et pressez-la pour former une petite boule de pâte sur une plaque à pâtisserie recouverte de papier sulfurisé.","Mettre la plaque de cuisson au four à 180°C pendant 12 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMacarons_de_Montmorillon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Milk-shake","name":"Milk-shake","ingredients":["25 cl de","Une","30 g de","Un sachet de"],"steps":["Après avoir épluchée la banane, mettre les ingrédients dans un mixeur","Mixer","Servir frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMilk-shake","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/0/0f/Banana_Milkshake_with_hundreds_and_thousands.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"MyLifeStory from Bangsar, Malaysia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mille-feuille aux anchois","name":"Mille-feuille aux anchois","ingredients":["4 abaisses de pâte feuilletée de 26cm x 15cm","300 g de doux","75 g de filets d'anchois","2 œufs","10 brins de"],"steps":["Faire cuire les abaisses de pâte feuilletée (la pâte feuilletée surgelée est parfaite pour cette recette) après l'avoir décongelée.","Faire boullir les œufs, et hacher le persil.","Écraser ou mixer les filets d'anchois et les incorporer au beurre doux réduit en pommade.","Lorsque les abaisses sont cuites et froides, les tartiner avec le beurre d'anchois et les superposer, décorer en damiers avec les jaunes et les blancs d'œufs et le persil haché.","Réchauffer au moment de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMille-feuille_aux_anchois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Matoufet","name":"Matoufet","ingredients":["6 œufs entiers","100 g de","1 litre de ou bien 2/3 litre de lait et 1/3 litre d'eau","500 g de lardons (découpé en morceux de 0,5cm)","sel (pas nécessaire si déjà présent dans le lard) et (pas nécessaire non plus)","tranches de"],"steps":["Mélangez les œufs à la farine, puis ajoutez le lait et un peu de sel et poivre. Remuez vigoureusement pour bien amalgamer le tout.","Enlevez le du lard et faites les fondre dans la poêle. Retirez le gras et faites cuire les lardons (préalablement découpés) sans plus ajouter de gras.","Quand les lardons sont cuits, versez le mélange dessus. Faites cuire à feu vif durant quelques minutes en remuant constamment.","Servez sur des tranches de pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMatoufet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Miel de pissenlits","name":"Miel de pissenlits","ingredients":["~ 500 fleurs de pissenlit représentent un volume de 2 litres - ~ 260 g ;","500 g de sucre ;","500 g de sucre gélifiant, ou mettre 1 kg de sucre et 2 g d'agar-agar ;","le jus d'un demi citron et une demi orange avec l'écorce coupée en fines lamelles ainsi que les pépins ;","1,5 l d'eau.","On peut épicer avec un peu de cannelle."],"steps":["Cueillir 5 centaines (les compter !) de fleurs fraîchement ouvertes, ne conserver que les pétales (ôter les parties vertes), les laver puis les laisser égoutter en les étalant au soleil quelques heures.","Porter l'eau à ébullition et y plonger les fleurs.","Laisser refroidir environ 30 min.","Extraire le liquide au moyen d'un tamis, ou d'un torchon serré.","Dans un récipient métallique, de préférence une bassine en cuivre, comme toutes les confitures (pour la conduction thermique), verser l'infusion obtenue (environ 2 l à 2,5 l), ajouter le sucre et le jus des citrons.","Cuire à feu vif au moins 15-20 minutes.","Lorsque le miel commence à prendre la fuite (le test dans une soucoupe froide est impossible ce n'est pas de la confiture...), le répartir dans des pots fermant avec un couvercle métallique à vis (et non en papier) que l'on fermera et retournera aussitôt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMiel_de_pissenlits","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Vert_aux_lardons_pissenlit%2C_lardons%2C_miel_de_Lavande_mix%C3%A9_%C3%A0_une_vinaigrette%2C_oeuf_poch%C3%A9_et_cro%C3%BBtons.jpg/960px-Vert_aux_lardons_pissenlit%2C_lardons%2C_miel_de_Lavande_mix%C3%A9_%C3%A0_une_vinaigrette%2C_oeuf_poch%C3%A9_et_cro%C3%BBtons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"stu_spivack","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Marmelade d'ananas","name":"Marmelade d'ananas","ingredients":["500 g d'ananas frais coupé en morceaux","250 g de sucre blanc en poudre","2 gousses de vanille ou de l'extrait de vanille"],"steps":["Dans la casserole, mélangez l'ananas en morceaux, le sucre et les graines des gousses de vanille.","Faites cuire à feu doux pendant environ 30 minutes en remuant souvent pour obtenir une marmelade épaisse.","Laissez refroidir avant de mettre en réserve."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMarmelade_d'ananas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Michon","name":"Michon","ingredients":["200 g de râpé","200 g de","100 g de entier","120 g d’eau","sel,,,,"],"steps":["Mélanger la farine, le comté et assaisonner. Ajouter le lait et l’eau.","Lisser au fouet électrique et laisser reposer cette pâte 30 minutes à couvert.","Faire fondre une noix de beurre et une cuillère d’huile dans la poêle.","Verser la préparation précédente et avec la paume de la main mouillée ou une cuillère humide, étaler la masse sur toute la surface de la poêle.","Baisser un peu le feu et laisser dorer doucement pendant 5 à 6 minutes.","Faire glisser la galette sur une feuille de papier à cuire et la retourner dans la poêle pour faire dorer la face encore crue environ 7/8 minutes.","Le michon doit être doré, ferme au toucher et croustillant sur les bords.","Glisser sur un plat de service chaud et découper en parts devant les convives.","Servir à l’apéritif ou accompagné d’une belle salade mixte à l’huile de noix"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMichon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a8/Pierre_Michon_redux.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"David Farreny reworked by LPLT","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Melon au jambon","name":"Melon au jambon","ingredients":["1 Melon (chair orange)","1 Melon Espagnol(chair verte pâle)","6 Tranches de Jambon Serrano"],"steps":["Eplucher les melons","Couper la chair en petits cubes de 2cm sur 2 cm à peu près.","Entourer chaque cube d'un quart de trache fine de jambon serrano."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMelon_au_jambon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Melomakarona","name":"Melomakarona","ingredients":["1 300 g de","200 g de","150 g de noix","150 cl d'","150 g de","10 dl de","15 dl d'eau","70 cl de jus d'","20 cl de cognac","10 g de","6 g de bicarbonate de soude"],"steps":["Mélanger le beurre, l'huile et 50 g de sucre","Ajouter le bicarbonate dissout dans le jus d'orange, le cognac et le zeste d’orange râpés","Petit à petit, ajouter la farine","Former des bâtonnets de 7 cm sur 3","Enfourner a 180°C pendant 25 min","Bouillir l'eau, le sucre et le miel, versez le sirop sur les biscuits tièdes, saupoudrer de noix concassées"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMelomakarona","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Meringue française","name":"Meringue française","ingredients":["200 g de","4 blancs d'"],"steps":["Monter les blancs en neige fermement","Mélanger le sucre glacé et les blancs en neige, en glissant les blancs sur le sucre puis en coupant les blancs avec une spatule et en les renversant.","Cuire 120 min à 70°C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMeringue_fran%C3%A7aise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/b/ba/Meringue_fraise_sucette_au_oero.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vanillelilas27","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Meringue italienne","name":"Meringue italienne","ingredients":["10 cl d'eau,","blanc d'œuf,","sucre."],"steps":["Montez les blancs en neige très ferme ;","Porter à ébullition l'eau et le sucre jusqu'à obtention d'un sirop au boulé (116° C) ;","Verser progressivement le sirop sur les blancs tout en battant continuellement jusqu'à refroidissement complet."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMeringue_italienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Millas","name":"Millas","ingredients":["5 œufs","240 g de sucre","140 g de farinede maîs","1 litre de","10 cl de rhum"],"steps":["Mélanger le sucre et les œufs","Incorporer la farine et les liquides","Cuire 35 min à 180°C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMillas","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b8/694.jpg.maison27_Millas.jpg/960px-694.jpg.maison27_Millas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Meria Geoian","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Mayonnaise sans œufs","name":"Mayonnaise sans œufs","ingredients":["40 g de lait concentré sans sucre","10 g de","2 dL d' de tournesol","sel,,"],"steps":["Avec un mixeur, mélanger le lait concentré et la moutarde.","Laisser reposer 10 min, verser en filet l'huile.","Une fois que la mayonnaise est prise, ajouter le sel, le poivre et le persil."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMayonnaise_sans_%C5%93ufs","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mendiant","name":"Mendiant","ingredients":["700 g de pain rassis","7 à 800 g de s noires avec noyau","3/4 litre de","4 œufs","200 g de en poudre","1 sachet de sucre vanillé","1 cuillère à soupe de rhum ou kirsch","1 de"],"steps":["dans un récipient, bien mélanger le lait, les œufs et le sucre,","dans un grand saladier, couper le pain en gros morceaux (genre demi-tartine),","verser le liquide sur le pain et laisser macérer,","après macération, incorporer les cerises et le kirsch, mélanger doucement,","verser le tout dans un moule haut (26 à 28 cm de diamètre) préalablement beurré,","mettre au four chaud, thermostat 6, temps de cuisson 30 minutes,","à mi-cuisson, saupoudrer le gâteau avec le sucre vanillé et remettre au four,","surveiller la cuisson avec la pointe d’un couteau, le gâteau doit rester légèrement moelleux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMendiant","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/%28Narbonne%29_Mendiant_accroupit_-_Gaspare_Traversi_-_Mus%C3%A9e_des_Beaux-Arts_de_Narbonne.jpg/960px-%28Narbonne%29_Mendiant_accroupit_-_Gaspare_Traversi_-_Mus%C3%A9e_des_Beaux-Arts_de_Narbonne.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Didier Descouens","licence":"Public domain"},{"title":"fr:Livre de cuisine/Merlu koxkera","name":"Merlu koxkera","ingredients":["4 tranches et la tête d'un merlu ;","200 grammes de palourdes ;","200 grammes de moules ;","500 grammes d'asperges fraîches ou en boite ;","500 grammes de petits pois frais ou en boite ;","2 œufs durs ;","huile d'olive ;","1/2 verre de vin blanc sec ;","2 gros oignons ;","2 gousses d'ail ;","1 bouquet garni (thym, laurier, persil) ;","farine ;","sel, poivre et piment d'Espelette ;"],"steps":["Faire chauffer 3 cuillerées à soupe d'huile d'olive dans une grande casserole.","Hacher finement les oignons et les faire revenir dans l'huile chaude.","Ajouter la tête du merlu et une gousse d'ail épluchée et coupée en quatre.","Couvrir d'eau froide.","Ajouter le sel, le poivre, le bouquet garni et le piment d'Espelette.","À ébullition, laisser mijoter 30 minutes.","Passer le fumet au chinois et le réserver sur le feu doux.","Laver et gratter les moules et les palourdes.","Si les asperges sont fraîches, les éplucher, les laver et les faire cuire dans une eau à ébullition durant 30 minutes, avant de les égoutter.","Si les petits pois sont frais, les écosser et les faire cuire quelques minutes dans une eau à ébullition salée, avant de les égoutter.","Dans un plat en terre, faire revenir dans de l'huile d'olive une gousse d'ail émincée, deux feuilles de laurier et deux tiges de persil hachées.","Fariner les tranches de merlu.","Faire revenir le poisson fariné durant 1 minute des deux côtés dans le plat en terre et sa persillade.","Arroser le poisson avec deux verres de fumet et le vin blanc.","Ajouter les asperges, les petits pois, les moules et les palourdes.","Cuire à feu doux pendant 15 minutes.","Rajouter un demi-œuf dur sur chaque darne de merlu cinq minutes avant la fin de la cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMerlu_koxkera","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mató de Pedralbes","name":"Mató de Pedralbes","ingredients":["1 litre de","250g de","100g de de","10 jaunes d'","2 bâtons de"],"steps":["Dissoudre la farine de maïs en un verre de lait.","Porter à ébullition le reste du lait, la cannelle, le sucre et les jaunes d'œuf battus.","Ajouter le lait du verre et cuire encore quelques minutes sans arrêter de remuer.","Ôter du feu et filtrer.","Distribuer en moules.","Laisser refroidir.","Démouler en petites assiettes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMat%C3%B3_de_Pedralbes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Melsa","name":"Melsa","ingredients":["1 rate de, de ou de (de préférence non percée)","250 g de","100 g ou plus de","1 ou 2 œufs (qui durciront la farce cuite)","ni lait ni eau","poivre et","ail","persil","sel"],"steps":["Hacher finement l’ail et le persil.","Mélanger tous les ingrédients pour obtenir une pâte homogène.","Ouvrir la rate dans le sens de la longueur de façon à former une poche.","Nettoyer sommairement l’intérieur.","Farcir la rate avec cette préparation puis la refermer en la cousant et la piquer avec une fourchette.","Mettre au four ou dans une cocotte et faire cuire à feu modéré pendant 2 heures, ou bien un quart d'heure/vingt minutes dans une cocotte-minute.","Laisser refroidir.","Pour la consommer, couper la rate en rondelles et faire dorer celles-ci dans une poêle.","Servir en guise d'apéritif ou en entrée, accompagné d'une salade verte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMelsa","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c6/Ambassadeurs._La_R%27vue_des_Ambass._%28sic%29._Mmes_Charley%2C_Melsa._Vilbert%2C_Morigey%2C_Mme_Gaby_Deslys_-_affiche_-_No%C3%ABl_Dorville_-_btv1b9013229p.jpg/960px-Ambassadeurs._La_R%27vue_des_Ambass._%28sic%29._Mmes_Charley%2C_Melsa._Vilbert%2C_Morigey%2C_Mme_Gaby_Deslys_-_affiche_-_No%C3%ABl_Dorville_-_btv1b9013229p.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dorville, Noël (1874-1938). Illustrateur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Maâkouda","name":"Maâkouda","ingredients":["4 s de terres","2 œufs","2 cuillères à soupe: de haché","2 cuillères à soupe: de haché","1 cuillère à soupe: de","3 gousses d'ail","un peu de","selon convenance: sel et"],"steps":["Laver et pocher les pommes de terre dans de l’eau salée puis les réduire en purée avec un moulin ou en les écrasant avec une fourchette.","Disposer la purée obtenue dans un saladier, ajouter y un œuf, le persil, la coriandre et l’ail écrasé. Saler, poivrer et mélanger le tout.","Confectionner des boulettes avec la purée et aplatir légèrement avec les doigts. Les tremper une à une dans un bol contenant un œuf battu puis fariner des deux côtés. Prendre soin de bien enlever l’excédant de farine en tapotant légèrement les maâkoudas.","Dans une friture brûlante plonger les maâkoudas et faire dorer des deux côtés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMa%C3%A2kouda","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Milanaise","name":"Milanaise","steps":["Sur le plan de travail, mettre la farine, le sucre en poudre, le sucre vanillé, le sel et le zeste de citron. Mélanger tous les ingrédients.","Faire un puits au milieu de la pâte et ajouter le beurre coupé en morceaux et l'œuf battu à la fourchette. Mélanger rapidement tous les ingrédients du bout des doigts, rouler la pâte en boule, farinez-la et laisser reposer au frais 30 min recouverte d'une serviette.","Dans une terrine, mélanger les amandes en poudre, le sucre et la maïzena. Étaler la pâte au rouleau sur le plan de travail fariné. Tapissez-en un moule à tarte beurré.","Répartir la gelée de groseille sur le fond de tarte et mettre le moule en attente au frais.","Casser les œufs en séparant les blancs des jaunes. Incorporer les jaunes un à un à la préparation à base de poudre d'amande.","Battre les blancs en neige ferme avec une pincée de sel et ajouter délicatement à la préparation précédente en soulevant la masse.","Étaler la garniture par dessus la gelée de groseille. Faire cuire à four chaud 230°C pendant 20 min. Répartir les amandes effilées sur la tarte et poursuivre la cuisson 10 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMilanaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/La_Milanaise%2C_l%27Irlandaise%2C_la_Maltaise_-_3_redowas_pour_le_piano_-_op._73._N%C2%B0_1%2C_La_Milanaise_-_A._Aulagnier_-_btv1b9070541w_%283_of_8%29.jpg/960px-La_Milanaise%2C_l%27Irlandaise%2C_la_Maltaise_-_3_redowas_pour_le_piano_-_op._73._N%C2%B0_1%2C_La_Milanaise_-_A._Aulagnier_-_btv1b9070541w_%283_of_8%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aulagnier, Antonin (1800-1892). Compositeur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Mont-Blanc","name":"Mont-Blanc","ingredients":["5 s,","200 g de sucre roux de canne,","150 g de fécule (j'ai mis 50 g de maïzena et 100 g de farine de riz),","le zeste d'un citron vert,","2 c. à soupe de rhum.","40 cl de lait de coco,","1 boîte de lait concentré sucré (410 g),","2 cuillères à soupe rases de farine ou maïzena,","2 cuillères à soupe de rhum."],"steps":["Mettre les jaunes d'œufs, le rhum et le sucre dans une jatte et battre au fouet jusqu'à ce que le sucre soit fondu.","Verser la fécule et mélanger.","Battre en neige ferme les blancs avec une pincée de sel.","Incorporer petit a petit a la pâte. Verser dans un moule à manque beurré et fariné.","Cuire au four thermostat 4 (140 à 150°C) pendant 40min. Laisser bien refroidir sur une grille","Mettre dans une casserole le lait de coco et le lait concentré ainsi que le zeste de citron vert.","Verser un peu de ce mélange dans un bol, faire bouillir le reste.","Ajouter au lait du bol,la farine.","Après ébullition, baisser le feu, verser le contenu du bol et remuer jusqu'à épaississement (la crème doit devenir comme une béchamel).","Incorporer le rhum et laisser refroidir.","Couper le gâteau en deux dans le sens horizontal, napper une moitié avec les 3/4 de la crème.","Badigeonner ensuite le dessus et les cotés du gâteau de crème et saupoudrer de noix de coco râpé.","Mettre au réfrigérateur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMont-Blanc","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Mont_Blanc_and_Dome_du_Gouter.jpg/960px-Mont_Blanc_and_Dome_du_Gouter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tinelot Wittermans","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Moussaka","name":"Moussaka","ingredients":["3 aubergines,","1 gros oignon haché,","500 g de mouton haché maigre,","500 g de pulpe de tomates,","sel, poivre blanc, ½ cc de cannelle en poudre,","menthe et persil hachés : 2 cc,","huile d'olive,","100 ml de vin blanc,","40 g de beurre,","40 g de farine,","½ litre de lait,","2 œufs moyens,","150 g de parmesan"],"steps":["Couper les aubergines sur la longueur en lames de 1 cm d'épaisseur. Saler les deux côtés. Faire dégorger dans une passoire pendant 1 heure. Rincer, égoutter, essuyer avec un papier absorbant. Réserver.","Faire chauffer 3 cs d'huile d'olive dans une sauteuse, jeter les oignons en vrac, tourner rapidement jusqu'au stade translucide.","Ajouter la viande de mouton hachée. Faire cuire en tournant et en séparant la viande pendant 10 min jusqu'à évaporation complète du liquide.","Ajouter le vin blanc, la pulpe de tomates, les herbes aromatiques, la cannelle et le poivre. Porter la sauteuse à ébullition, baisser le feu et laisser cuire encore 15 min en couvrant avec un couvercle. Retirer le couvercle et laisser cuire encore 10 min.","Faire fondre le beurre dans une casserole à fond épais, jeter la farine en pluie, lier en tournant vivement pendant 2 minutes. Verser le lait en tournant régulièrement jusqu'à obtention d'une béchamel.","Ajouter les deux œufs légèrement battus, puis ajouter le fromage. Le mélange doit être homogène. Saler et poivrer.","Préchauffer le four à thermostat 7.","Faire rissoler les aubergines dans l'huile chaude. Les égoutter sur du papier absorbant.","Dans un grand plat à four, disposer une couche d'aubergines, la moitié de garniture à la viande, disposer une deuxième couche d'aubergines, répartir le restant de garniture à la viande, finir par une couche d'aubergines.","Napper enfin de la sauce au fromage (sinon Mozarella).","Faire gratiner au four pendant 45 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMoussaka","country":"Greece","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fd/Moussaka_du_chef_%C3%A0_la_b%C3%A9chamel_gratin%C3%A9e_%28Du_Conseil_%C3%A0_l%27assiette%29_septembre_2021.jpg/960px-Moussaka_du_chef_%C3%A0_la_b%C3%A9chamel_gratin%C3%A9e_%28Du_Conseil_%C3%A0_l%27assiette%29_septembre_2021.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Moussaka2","name":"Moussaka2","ingredients":["3 aubergines,","1 gros oignon haché,","500 g de viande de mouton ou d'agneau hachée,","500 g de pulpe de tomates,","sel, poivre noir, ½ cuillère à café de cannelle en poudre,","la valeur de 2 cuillères à café de menthe et persil hachés,","huile d'olive,","100 g de beurre,","100 g de farine,","½ litre de lait,","2 œufs moyens,","150 g de parmesan."],"steps":["Couper les aubergines sur la longueur en lames de 1 cm d'épaisseur.","Saler les deux côtés.","Faire dégorger dans une passoire pendant une heure.","Rincer, égoutter, essuyer avec un papier absorbant.","Réserver.","Faire chauffer 3 cs d'huile d'olive dans une sauteuse, jeter les oignons en vrac, tourner rapidement jusqu'au stade translucide.","Ajouter la viande de mouton ou d'agneau hachée.","Faire cuire en tournant et en séparant la viande pendant 10 min jusqu'à évaporation complète du liquide.","Ajouter la pulpe de tomates, les herbes aromatiques, la cannelle et le poivre.","Porter la sauteuse à ébullition, baisser le feu et laisser cuire encore 15 min en couvrant avec un couvercle.","Retirer le couvercle et laisser cuire encore 10 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMoussaka2","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Mousakas.jpg/960px-Mousakas.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fotograf: Dieter Mueller (dino1948) Kamera: de:Nikon 885","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mouloukhiye","name":"Mouloukhiye","ingredients":["poisson fumé (séché) ou viande","2 oignons","mouloukhiye hachée","sel, poivre noir et quelques épices"],"steps":["Il faut bouillir un peu d'eau pour laver le poisson séché.","Découper les oignons en petit morceaux et mettre une cocotte , Ajouter l'huile et les oignons et laissez-les un peu jaunir sur le feu.","Pendant ce temps, enlever les arrêtes du poisson.","ajouter ensuite le poisson mélanger le tout en ajoutant le sel, l'ail, le poivre noir et les épices et un peu d'eau laisser cuire 10 minutes avant de Mettre le mouloukhiye hachée ajouter le natron et laisser cuire encore 20 à 40 minutes à feu doux.","La peut être accompagnée du kissar ou de la boule Catégorie:Cuisine d'Afrique Mouloukhiye Catégorie:Cuisine tchadienne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMouloukhiye","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e7/Sauce_Mouloukhiy%C3%A9%28Tchad%29.jpg/960px-Sauce_Mouloukhiy%C3%A9%28Tchad%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kannenwa Rachel","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Mont d'Or chaud","name":"Mont d'Or chaud","ingredients":["1 de 1kg","1 kg de","1 (facultatif)","quelques cl de","une feuille d'aluminium (facultatif)","(facultatif)"],"steps":["Faire chauffer un grand volume d'eau sans sel et préchauffer le four à 200°C.","Brosser/laver les pommes de terre puis les déposer dans l'eau avec la saucisse de Morteau (non piquée), sans couvrir.","Emballer d'aluminium l'extérieur de la boîte du Mont d'Or sans le décoller de la boîte (facultatif).","Avec une cuillère, creuser un trou de +/- 3cm de diamètre au centre du fromage.","Verser du vin jusqu'au 2/3 de la hauteur du trou.","Déverser l'ail préalablement haché dans le trou.","Reposer le \" chapeau \" dans le trou.","Une fois le four chaud, y mettre le fromage pendant 30 min (jusqu'à ce que la pâte soit bien fondue).","Variante : laisser mariner 3-4 cl de vin avec du poivre et des échalotes coupés en petit morceau (20 min). Verser cette préparation dans le trou. Proposer des échalotes en petits morceaux à parsemer sur son assiette."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMont_d'Or_chaud","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Mont_d%27or_chaud.jpg/960px-Mont_d%27or_chaud.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mogettes cuisinées","name":"Mogettes cuisinées","ingredients":["500 g de","1/2 litre d’eau chaude","2 s","2 s, une feuille de, une branche de","sel,, 1 g de,","1 cube de",", de"],"steps":["Recouvrir les haricots d'eau et cuire 30 minutes","Éplucher l’oignon et en émincer la moitié. Hacher l’autre moitié avec les échalotes. Faire dorer l’oignon et les échalotes à l'huile.","Une fois que ceux-ci ont commencé à changer de couleur, les verser sur les haricots et remuer. * Couper les s et cubes et les verser dedans. Ajouter le laurier, le thym, le sel, le poivre, la et le paprika.","Dissoudre le cube de bouillon dans l’eau chaude puis le verser dans le faitout. Mélanger le tout, amener à ébullition, puis laisser mijoter a feu jusqu’à temps que le liquide ait assez réduit.","Ajouter de l’huile de noix avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMogettes_cuisin%C3%A9es","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Cuisson_mogettes_au_feu_de_bois.jpg/960px-Cuisson_mogettes_au_feu_de_bois.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fma40700","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Mique sarladaise","name":"Mique sarladaise","ingredients":["150 g de pain rassis","100 g de lard frais","une cuillerée de graisse de canard (ou de graisse d'oie, ou d'huile)","3 ou 4 grains d'ail","3 œufs","½ cuillère à café de sel","un sachet de levure alsacienne","du bouillon de pot au feu."],"steps":["Dans un « cul de poule » mettre le pain coupé en cubes de 2 cm, le lard coupé en dés, la graisse, l'ail pilé, les œufs, le sel et la levure.","Mélanger l'ensemble et confectionner une boule en ajoutant peu a peu le lait.","Rouler dans la farine pour décoller des bords du récipient.","Cuire dans un bouillon en ébullition pendant 40 min.","Égoutter, réserver au chaud.","Couper la mique en tranches.","Elle accompagne très bien un petit salé, un pot au feu ou une poule au pot.","Catégorie:Cuisine périgourdine"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMique_sarladaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Moambe","name":"Moambe","ingredients":["Noix de palme (du Palmier à huile d'Afrique ou Elaeis guineensis)","séché.","sauce piquante"],"steps":["Poulet à la moambe","Faire revenir des morceaux de poulet dans un peu d'huile de palme et des oignons hachés.","Lorsque les morceaux sont dorés, verser la sauce à la moambe et laisser mijoter selon qu'il s'agit d'une jeune volaille ou d'une vieille poule qui dans ce cas exige au moins 3 heures de cuisson.","Faire réchauffer et maintenir à petites bulles le manioc haché (saka saka ou sombè) qu' il convient de \"touiller\" de temps à autre en ajoutant une certaine quantité d'huile de palme.","Variantes : remplacer le poulet par un autre ingrédient."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMoambe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Chicken_moambe_with_French_fries_%2814792587921%29.jpg/960px-Chicken_moambe_with_French_fries_%2814792587921%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fan Majie 範瑪姐","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Montecaos","name":"Montecaos","steps":["Mélanger 250 g de farine, 125 g de sucre, un demi sachet de levure et 1/10 L d'huile d'arachide.","Faire de petites boules de 2 à 3 cm de diamètre, aplaties à leur sommet.","Mettre au four 25-30 minutes à 180° sur une feuille de papier sulfurisé. Les montecaos sont cuits quand ils ont légèrement bruni sur leur face inférieure.","Saupoudrer de cannelle les montecaos craquelés une fois sortis du four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMontecaos","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Salon_agriculture_2009_-_Montecaos.jpg/960px-Salon_agriculture_2009_-_Montecaos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"KoS","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Morue au four","name":"Morue au four","ingredients":["500 g de","500 g de frites","500 g d's","4 s"],"steps":["Dessaler la morue 48 heures avant de la consommer.","Frire les pavés de morue et les oignons émincés","Émietter la morue (enlever la peau et les arrêtes) dans un plat, mettre la morue, les frites, les oignons et les œufs battus","Enfourner à 180°C 35 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMorue_au_four","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Molokheya","name":"Molokheya","ingredients":["100 g de molokheya (ou poudre de corète)","de l'huile d'olive (1 grand verre)","600g de bœuf ou de collier d'agneau coupés en gros morceaux","peu de sel","1 litre et demi d'eau"],"steps":["Préparer la viande.","Nettoyer les gousses d'ail et les écraser.","Mettre la harissa, le sel, le raz el hanout et un peu d'huile d'olive.","Mélanger le tout et laisser macérer au frais (plusieurs heures).","Faire revenir la viande dans une grande marmite avec de l'huile d'olive.","Ajouter l'eau (tiède de préférence), bien remuer, le reste d'huile d'olive, du sel, du raz el ranout, de l'harissa.","Porter à ébullition puis laisser mijoter à feu doux, plusieurs heures, jusques le mélange devienne onctueux (comme de la crème fraîche entière liquide par exemple) Se mange avec du pain, on le trempe dans la sauce, en prenant un petit morceau de viande..","C'est un plat qui se mange avec les doigts.","On peut aussi dans certains pays manger la molokheya avec du riz..","On s'en sert comme une sauce.."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMolokheya","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Molokheya_hi_res.JPG/960px-Molokheya_hi_res.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Yosi I","licence":"CC BY 2.5"},{"title":"fr:Livre de cuisine/Mirin","name":"Mirin","steps":["Le mirin est préparé à partir d'un mélange de mochigome ( もちごめ, riz gluant) cuit à la vapeur et de shōchu (eau-de-vie de riz à 25-42°).","La première fermentation est assurée par l'incorporation d'un kōji semblable à celui du saké ou du .","On laisse ensuite mûrir en mélangeant régulièrement pendant deux ou trois mois (au moins six mois dans la fabrication artisanale) à une température de 20°C, avant de filtrer.","L'affinage d'un bon mirin peut s'étendre sur plusieurs années.","Le mode de préparation du mirin repose sur la saccharification de l'amidon par le kōji, mais le processus diffère de celui du saké du fait que la présence de grandes quantités d'alcool enraye la fermentation du shōchu, ce qui a pour effet de limiter les transformations chimiques à une action dissolvante sur l'amidon."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMirin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/Nicolas_Isimat-Mirin.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Liondartois","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Mouna","name":"Mouna","steps":["Délayez la levure de boulanger dans un demi-verre de lait tiède. Laissez reposer à température jusqu'à ce que le mélange commence à mousser.","Mélangez dans un saladier la farine, le sucre en poudre et le beurre ramolli, le sel, les zestes de citron et d'orange. Ajoutez les œufs un à un, le rhum, le lait mélangé à la levure. Pétrissez énergiquement la pâte longuement environ 30 minutes.","Laissez reposer 6 heures à température, dans un saladier recouvert d'une serviette.","Séparez la pâte en deux et pétrissez à nouveau.","Déposez vos 4 ou 5 boules de mounas sur du papier sulfurisé beurré et laissez monter encore 4h.","Préchauffez le four à 130° pendant 15 min. Pendant ce temps, concassez grossièrement les sucres en pierre au pilon, battez les deux jaunes d'œuf avec un peu d'eau et badigeonnez-en les mounas. Déposez sur le sommet des brioches le sucre concassé.","Enfournez env. 30 à 45 min. Surveillez la cuisson et augmentez éventuellement vers la fin de façon à ce que les mounas brunissent."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMouna","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Mouna_Soualem_at_82nd_Venice_International_Film_Festival-1.jpg/960px-Mouna_Soualem_at_82nd_Venice_International_Film_Festival-1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LucaFazPhoto","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Mirepoix","name":"Mirepoix","ingredients":["100 g de coupé en dés","100 g de s coupées en dés","5 g d' s émincées","50 g d' s émincés","50 g de doux"],"steps":["Faites revenir pendant 5 minutes à feu vif les carottes, le jambon avec l'échalote et l'oignon dans le beurre.","Ajoutez-y les herbes aromatiques (thym, feuilles de laurier et persil),","Laissez mijoter 10 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMirepoix","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Mirepoix-sur-Tarn_La_Mairie.jpg/960px-Mirepoix-sur-Tarn_La_Mairie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Didier Descouens","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Moules marinières","name":"Moules marinières","ingredients":["3 litres de moules","2 ou 3 échalotes, selon les goûts","50 cl d'eau"],"steps":["Laver les moules","Émincer les échalotes et les plonger dans la casserole","Mettre les moules et les échalotes dans la casserole","Verser l'eau dans la casserole","Porter à ébullition","Faire cuire à feu doux","Retirer du feu une fois que toutes les moules se sont ouvertes, en moins de 10 minutes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMoules_marini%C3%A8res","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Moules_marini%C3%A8res_%C3%A0_La_Rose_Blanche_%28Bruxelles%29.jpg/960px-Moules_marini%C3%A8res_%C3%A0_La_Rose_Blanche_%28Bruxelles%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Mimi pougat","name":"Mimi pougat","ingredients":["90 g de chocolat noir.","90 g de beurre.","3 œufs.","45 g de farine en poudre.","100 g de beurre fondu.","90 g de chocolat noir.","6 morceaux de sucre.","1 noix de beurre.","4 cuillère à soupe de lait."],"steps":["Pour le gâteau :","Faire cuire le chocolat dans très peu d'eau.","Y ajouter le beurre hors du feu.","D'autre part , mêlez les œufs, farine et sucre jusqu'à obtenir une mousse blanche en surface.","Beurrez et farinez un moule plat et mettre à four doux pendant une demi heure.","Pour le glaçage :","Mettre le chocolat cassé en petit morceau, le sucre, le beurre et le lait dans une casserole.","Faire un caramel mou en laissant frémir un moment tout en tournant.","Enduisez le gâteau préalablement démoulé.","Servir froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMimi_pougat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mjadra","name":"Mjadra","ingredients":["1 verre de s","1/2 verre de","100ml d'"],"steps":["Ajouter les lentilles dans l'eau bouillante.","Séparément, couper les oignons en très petits morceaux et les faire dorer dans une poêle d'huile d'olive.","Une fois les oignons bien dorés (voire bruns), les verser sur les lentilles.","Ajouter le demi verre de riz.","Saler, poivrer.","Faire mijoter à feux doux jusqu'à évaporation de la majorité de l'eau."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMjadra","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat (3)","name":"Mousse au chocolat (3)","steps":["Battre le jaune d'œuf et le sucre pour obtenir un mélange moelleux.","Faire fondre le chocolat au bain marie. L'ajouter au mélange jaune d'œuf-sucre.","Battre le(s) blanc(s) en neige et ajouter au mélange avec délicatesse.","Mettre au frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_(3)","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/LMDC24_-Portrait_institutionnel_d%C3%A9gustation_d%27une_mousse_au_chocolat.jpg/960px-LMDC24_-Portrait_institutionnel_d%C3%A9gustation_d%27une_mousse_au_chocolat.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"La Maison du Chocolat","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Muffins aux pommes","name":"Muffins aux pommes","ingredients":["250 g de","50 g de","10 cl de","10 g de poudre de stévia (ou 100 g de )","3 g de en poudre","2 g de en poudre","1/2 sachet de","3 g de sel"],"steps":["Dans un récipient, mélanger les ingrédients secs.","Mélanger ensemble les autres ingrédients, dont les pommes hachées.","Mélanger le contenu des deux récipients en rajoutant du lait si la pâte est trop compacte.","Beurrer des moules à muffins et verser la pâte dedans.","Cuire 20 minutes à 200°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMuffins_aux_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/68/Recette_muffins_aux_pommes_et_stevia_etape_1.jpg/960px-Recette_muffins_aux_pommes_et_stevia_etape_1.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse de bananes au citron vert et à l'anis étoilé","name":"Mousse de bananes au citron vert et à l'anis étoilé","ingredients":["4 s coupées en morceaux","2 crèmes de yaourt","10 graines d'anis étoilé","4 cuillers à soupe de","le jus d'un vert"],"steps":["Dans le bol du mixeur, mettez ensemble les bananes coupées en morceaux, les crèmes de yaourt, le sucre cassonnade, les graines d'anis étoilé et le jus de citron vert, et mixez jusqu'à obtenir une mousse à la texture homogène.","Versez ce mélange dans les ramequins, protégez par un film alimentaire et laissez reposer au réfrigérateur pendant 1 heure avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_de_bananes_au_citron_vert_et_%C3%A0_l'anis_%C3%A9toil%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat","name":"Mousse au chocolat","ingredients":["200 g de","2 cl de","Une petite quantité de gelatine"],"steps":["Fondre le chocolat avec le lait au bain-marie ;","Séparer les blancs des jaunes d'œuf ;","Battre les blancs en neige très ferme ;","Ajouter les jaunes d'œuf au chocolat fondu hors du bain marie, mélanger ;","Mélanger un tiers des blancs en neige au chocolat ;","Incorporer très délicatement le reste des blancs avec une large ;","Verser dans un ou plusieurs récipients, mettre au réfrigérateur deux heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Recette_mousse_au_chocolat_vegetalienne_-_1.jpg/960px-Recette_mousse_au_chocolat_vegetalienne_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romainbehar","licence":"Public domain"},{"title":"fr:Livre de cuisine/Mousse au chocolat noir et à l'orange","name":"Mousse au chocolat noir et à l'orange","ingredients":["200 grammes de noir à pâtisserie","6 œufs"],"steps":["Prélever le zeste de l'orange et le mixer.","Presser l'orange.","Découper le chocolat en carrés.","Séparer les blancs des jaunes d'œufs.","Saler légèrement les blancs avant de les fouetter en neige.","Verser dans une casserole la moitié du zeste, tout le jus, ainsi que le chocolat, et faire chauffer à feu doux en remuant régulièrement avec une spatule jusqu'à obtenir un mélange soyeux.","Verser les jaunes sur le chocolat fondu et mélanger.","Verser le mélange sur les blancs et marier délicatement.","Verser dans un saladier si ce n'est déjà fait et laisser reposer au moins deux heures au frais avant de s'en pourlécher."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_noir_et_%C3%A0_l'orange","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat au cremovo","name":"Mousse au chocolat au cremovo","ingredients":["2 dl de crème liquide","40 g de cacao noir, non sucré en poudre","50 g de cremovo"],"steps":["Battre la crème en crème chantilly","Incorporer le cacao, le cremovo","Laisser prendre 3 heures au frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_au_cremovo","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Chocolate_mousse.jpg/960px-Chocolate_mousse.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr user scribacchina","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat légère","name":"Mousse au chocolat légère","ingredients":["200 g de","3 blancs d'","2 cl de ou d'eau."],"steps":["Fondre le chocolat avec le lait au bain-marie","très fermes","Mélanger un tiers des blancs en neige au chocolat","Ajouter et mélanger le reste des blancs","Verser dans un ou plusieurs récipients, mettre au réfrigérateur deux heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_l%C3%A9g%C3%A8re","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat avec alcool","name":"Mousse au chocolat avec alcool","ingredients":["225 g de","4 + 2 blancs","60 g de","100 g de","6 cl d’alcool aromatisé","40 g d’ confites"],"steps":["Fondre le chocolat avec l’alcool au bain-marie","Ajouter le beurre","Mélanger, au bain marie, les jaunes d'œuf avec le sucre en poudre","Incorporer le mélange jaune-sucre au chocolat","Battre les blancs en neige très fermes","Mélanger un tiers des blancs en neige au chocolat","Ajouter et mélanger le reste des blancs","Verser dans un ou plusieurs récipients, mettre au réfrigérateur 12 heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_avec_alcool","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse au chocolat au cognac","name":"Mousse au chocolat au cognac","ingredients":["200 g de","30 g de","50 g de","6 cl de"],"steps":["Fondre le chocolat au bain-marie","Séparer les blancs des jaunes d'œuf","Mélanger les jaunes d'œuf avec le sucre","Mélanger jaune, chocolat et cognac","Battre les blancs en neige très fermes","Mélanger un tiers des blancs en neige au chocolat","Ajouter et mélanger le reste des blancs","Verser dans un ou plusieurs récipients, mettre au réfrigérateur 12 heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_au_cognac","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Moutarde à l'ancienne","name":"Moutarde à l'ancienne","ingredients":["60 grammes de graines de ,","1/4 de litre de verjus ou à défaut de ,","2 gousses d',","1/2 cuillerée à 1 café de sel,","1/2 cuillerée à café de quatre-épices,","1 cuillerée à soupe d'."],"steps":["Faire macérer dans un bocal fermé et à température ambiante, les graines de moutarde, le verjus, l'ail et les herbes finement hachées,","Après 12 à 15 jours, broyer le tout au pilon pour que les graines soient juste à moitié broyées,","Ajouter le sel, le quatre-épices et l'huile,","Rectifier l'assaisonnement si besoin,","Laisser 2 jours à découvert puis fermer hermétiquement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMoutarde_%C3%A0_l'ancienne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Moutarde_%C3%A0_l%27ancienne_au_vinaigre_de_cidre_de_Normandie_Bio_et_aux_graines_de_moutarde_Bio_de_Nouvelle-Aquitaine.png/960px-Moutarde_%C3%A0_l%27ancienne_au_vinaigre_de_cidre_de_Normandie_Bio_et_aux_graines_de_moutarde_Bio_de_Nouvelle-Aquitaine.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marketing Delouis","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Mousse au chocolat végétalienne","name":"Mousse au chocolat végétalienne","ingredients":["400 g de tofu soyeux","200 g de chocolat à pâtisser","1/2 sachet de sucre vanillé","2 gouttes d'huile essentielle de menthe (mentha arvensis) ou deux cuillères à soupe de sirop de menthe"],"steps":["Casser le chocolat en morceaux et commencer à le faire fondre tout doucement. Couper le feu dès que les morceaux ont ramolli. Verser l'huile essentielle et bien mélanger.","Incorporer le tofu soyeux et le sucre vanillé, puis battre au fouet électrique jusqu'à obtenir une crème homogène.","Laisser au réfrigérateur toute une nuit."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Recette_mousse_au_chocolat_vegetalienne_-_1.jpg/960px-Recette_mousse_au_chocolat_vegetalienne_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romainbehar","licence":"Public domain"},{"title":"fr:Livre de cuisine/Mousse au chocolat blanc","name":"Mousse au chocolat blanc","ingredients":["100 g de chocolat blanc","4 dl de crème entière"],"steps":["Fondre le chocolat blanc au bain-marie avec 0.5 dl de crème. Bien mélanger.","Fouetter la crème en mousse bien aérée.","Mélanger un tiers de la crème fouettée au chocolat fondu.","Incorporer délicatement le reste de crème.","Verser dans un récipient et mettre refroidir au fond du réfrigérateur une heure maximum. Consommez rapidement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_blanc","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Mousse_au_chocolat_%C3%A0_l%E2%80%99orange_sanguine_et_copeaux_de_chocolat_blanc_%28f%C3%A9vrier_2021%29.jpg/960px-Mousse_au_chocolat_%C3%A0_l%E2%80%99orange_sanguine_et_copeaux_de_chocolat_blanc_%28f%C3%A9vrier_2021%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Mousse au chocolat aux œufs cuits","name":"Mousse au chocolat aux œufs cuits","ingredients":["100 g de","50 g de","50 g de","1 dl de"],"steps":["Fondre le chocolat doucement avec le beurre et le sucre dans une casserole à feu doux","Pendant ce temps, casser les œufs dans un grand bol","Fouetter les œufs au fouet électrique à vitesse maximale pendant plusieurs minutes","Verser rapidement les œufs dans la casserole sur le mélange chocolat/beurre/sucre/crème","Fouetter énergiquement jusqu'à ce que la crème épaississe","Stopper la cuisson juste avant le premier bouillon. Verser immédiatement dans un récipient et laisser refroidir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_au_chocolat_aux_%C5%93ufs_cuits","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse aux fruits","name":"Mousse aux fruits","steps":["Battre la crème en chantilly, serrer avec une cuillerée de sucre.","Laver les fruits, les égoutter puis les mixer. Ajouter le sucre.","Passer le coulis obtenu au travers d'un et mélanger délicatement à la mousse avec une .","Réserver au frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_aux_fruits","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse aux fraises","name":"Mousse aux fraises","steps":["Laver, équeuter les fraises. Les sécher avec du papier absorbant. En réserver quelques unes pour la décoration.","Battre la crème en chantilly, serrer avec une cuillerée de sucre.","Laver les fruits, les égoutter puis les mixer. Ajouter le sucre, ajouter le mascarpone, mixer.","Mélanger délicatement à la mousse avec une spatule. Transférer une partie de la mousse dans les verrines, ajouter quelques morceaux de fraise, couvrir avec le reste de mousse.","Réserver au frais pendant 2 heures au moins."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_aux_fraises","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mousse aux trois chocolats","name":"Mousse aux trois chocolats","steps":["Battre la crème en chantillyLa crème montera plus facilement si vous avez placé votre saladier au frais avant de démarrer. , puis la serrer avec le sucre. Réserver au frais.","Mettre le chocolat noir à fondre avec un peu de lait ou de crème (une cuillère à soupe env.).","Pendant ce temps, casser l’œuf, le battre et le séparer en trois portions équivalentes.","Quand le chocolat est fondu, sortir du feu, ajouter une portion d’œuf et bien mélanger.","Transférer dans un bol. Ajouter une cuiller à soupe de crème et mélanger délicatement pour donner un premier volume.","Ajouter deux autres cuillers à soupe de chantilly, et mélanger délicatement à la spatule.","Transférer dans les verrines, et laisser reposer 30 minutes au frigo.","Répéter l'opération avec le toblerone puis le chocolat blanc.","Réserver au frais pendant 2 heures au moins."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_aux_trois_chocolats","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Msemmen","name":"Msemmen","ingredients":["1 kg de semoule fine","1 cuillerée à café de sel","2 verres d'eau","du beurre pour pliage et cuisson"],"steps":["Temps de préparation : 25 minutes","Cuisson : 10 minutes","Pour une vingtaines de bricks"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMsemmen","country":"Morocco","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/Smen_msemmen.jpg/960px-Smen_msemmen.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lucyin","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Mousse onctueuse au chocolat","name":"Mousse onctueuse au chocolat","ingredients":["70 g de","30 g de","5 cl de fort","quelques gouttes de liquide."],"steps":["Faites fondre au bain marie, le chocolat et le beurre.","Séparez les blancs des jaunes et commencez de monter les blancs en neige. Une fois mousseux, incorporez le sucre pour les serrer et continuez de fouetter jusqu'à l'obtention de blancs très fermes.","Ajoutez les 2 jaunes au chocolat fondu puis le café. Mélangez bien le tout pour homogénéiser la préparation.","Versez 1/3 des blancs dans le chocolat, assez vivement pour assouplir la préparation et les 2/3 restant délicatement à la maryse.","Remplir les ramequins et garder au frais au moins 2heures avant de déguster. Régalez vous !"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FMousse_onctueuse_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Nouilles fraîches","name":"Nouilles fraîches","ingredients":["300 g de","1 cuillère à soupe d'huile","1 petite cuillère à thé de sel."],"steps":["Laissez un peu sécher les nouilles déroulées.","Faites-les cuire dans une grande casserole d'eau bouillante légèrement salée.","Assaisonnez selon goût avec : huile d'olive ; ; ; ; basilic ; ; brisures de ; aux champignons, etc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNouilles_fra%C3%AEches","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Bouch%C3%A9e_%C3%A0_la_Reine%2C_nouilles_fraiches_%28Au_Dauphin%2C_Strasbourg%29.jpg/960px-Bouch%C3%A9e_%C3%A0_la_Reine%2C_nouilles_fraiches_%28Au_Dauphin%2C_Strasbourg%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Nouilles au sarrasin","name":"Nouilles au sarrasin","ingredients":["125 ml de beurre d'arachide crémeux","75 ml d’eau","25 ml de sauce soya","15 ml de mélasse","25 g de gingembre frais râpé","1 gousse d'ail","2 ml de sauce épicée","350 g de Nouilles, au sarrasin (ou spaghetti)","15 ml d’oignons verts tranchés en diagonale pour garniture","15 ml d’arachides hachées pour garniture"],"steps":["Dans un mélangeur, battre le beurre d'arachide, l'eau, la sauce soya, la mélasse, le gingembre, l'ail et la sauce épicée, jusqu'à consistance lisse ; réserver. Cuire les pâtes selon le mode de cuisson sur l'emballage. Égoutter et bien rincer. Refroidir.","Dans un grand bol, déposer les nouilles et la sauce aux arachides épicées en remuant jusqu'à ce que tout soit bien mélangé. Garnir d'oignons verts et d'arachides et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNouilles_au_sarrasin","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Nouilles aux champignons parfumés","name":"Nouilles aux champignons parfumés","ingredients":["1 sachet de 300 g de s chinoises","1 haché","2 cm de haché","1 taillé en bâtonnets","100 g de coupé en bâtonnets","2 ? coupées en biseau","1 poignée de s parfumés","sauce de foncée de bonne qualité","sel-"],"steps":["Chauffer 1 litre d’eau dans une casserole et y faire bouillir les champignons parfumés pendant 12 minutes. Egoutter en conservant l’eau de cuisson.","Faire mariner le tofu dans de la sauce de soja foncée.","Porter une grande quantité d’eau salée à ébullition et y faire cuire les nouilles pendant 12 à 15 minutes, tout en les détachant au moyen d’un bâton de bois."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNouilles_aux_champignons_parfum%C3%A9s","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/25/424-1vegetalien.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original téléversé par Avea sur Wikipédia français.","licence":"CC BY-SA 1.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Navette de Marseille","name":"Navette de Marseille","steps":["farine : 500 g,","sucre : 250 g,","un œuf entier plus un jaune,","beurre : 125 g,","parfum : fleur d'oranger, mais vous pouvez changer pour d'autres parfums ou épices. Les vraies navettes sont faites avec de la fleur d'oranger."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNavette_de_Marseille","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Marseille_marchandes_de_navettes_et_de_cierges.jpg/960px-Marseille_marchandes_de_navettes_et_de_cierges.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"L. L. 1920","licence":"Public domain"},{"title":"fr:Livre de cuisine/Nappage au chocolat","name":"Nappage au chocolat","ingredients":["20 cl de crème liquide entière","10 cl de","150 g de noir ou au lait réduit en petits morceaux"],"steps":["Dans une casserole, portez à ébullition la crème liquide et le lait.","Puis versez le mélange dans le récipient contenant les morceaux de chocolat et remuez bien jusqu'au mélange parfait.","Laissez tiédir avant d'utiliser la préparation pour napper votre gâteau."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNappage_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Navarin","name":"Navarin","ingredients":["1,2 kg de viande de (poitrine ou collier)","500 g de","500 g de","500 g de","1 kg de","50 g de","10 g de","10 g de concentré de","sel,,"],"steps":["Peler, laver et couper les oignons en rondelles, écosser les petits pois","Peler, laver et couper en dés les carottes, les pommes de terre et les navets","Faire revenir les oignons au beurre, ajouter la viande en morceaux, singer","Mélanger, faire dorer la viande, recouvrir d'eau","Ajouter sel, poivre, bouquet garni et concentré de tomate, couvrir, cuire 30 min","Ajouter les carottes, les navets et les pois, couvrir, cuire 10 min","Ajouter les pommes-de-terre, couvrir, cuire 30 min","Servir chaud"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNavarin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Rue_Navarin_-_Paris_IX_%28FR75%29_-_2021-06-27_-_1.jpg/960px-Rue_Navarin_-_Paris_IX_%28FR75%29_-_2021-06-27_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Nam Prik Kapi","name":"Nam Prik Kapi","ingredients":["25 g de crevettes séchées","4 gousses d'","4 verts ou rouges","25 g de pâte de crevettes","5 cl de nam pla (sauce de poisson thaïlandaise)","30 g de de palme","20 cl de jus de"],"steps":["Piler finement les crevettes séchées, peler l'ail.","Laver les piments, ôter les graines et les membranes.","Piler l'ail, les piments et la pâte de crevettes.","Ajouter les crevettes pilées, la sauce de poisson, le sucre de palme et le jus de citron.","Mélanger jusqu'à obtention d'une pâte lisse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNam_Prik_Kapi","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Mélange Pomme-Fraise","name":"Mélange Pomme-Fraise","ingredients":["1 pour 2 à 3 personnes","5 s","30 cl de","100 g de s","1 biscuit spéculoos"],"steps":["Éplucher, couper les pommes en carré ;","Mixer les fraises une fois lavé en ajoutant le lait et du sucre (à déterminer soi-même en fonction des goûts) ;","Faire caramélisé les pommes ;","Écraser le biscuit speculoos ;","Dresser dans un ramequin ou une tasse comme sur la photo."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FM%C3%A9lange_Pomme-Fraise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Natillas","name":"Natillas","ingredients":["100g de sucre en poudre","1 zeste de citron non traité"],"steps":["Faire infuser le zeste d'un citron et la vanille dans le lait et le porter à ébullition.","Laisser tiédir et filtrer.","À part, battre les jaunes d'œuf et la farine de maïs.","Mélanger les jaunes avec le lait.","Porter à ébullition à feu doux et sans cesser de remuer.","Distribuer en assiettes.","Laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNatillas","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ogorki kwaszone","name":"Ogorki kwaszone","ingredients":["1 kilogramme de s moyens","3/4 litre d'eau","30 grammes de sel","2 gousses d'","Autres assaisonnements (,, grains de )"],"steps":["Laver soigneusement les cornichons, les poser verticalement dans les bocaux.","Dans chaque bocal mettre du koper, gousses d'ail et quelques grains de moutarde.","Couvrir les cornichons d'eau salé (préalablement bouillie). L'eau doit couvrir les cornichons et ensuite fermer les bocaux.","Laisser reposer à la température 18-20°C pendant 24 h et puis poser dans un endroit frais.","Au bout d'un certain temps les bocaux se ferment tous seuls","Pour une consommation rapide (environ une semaine ) mettre les cornichons dans un récipient en grès, suivre la recette ci-dessus et à la fin, ajouter un morceau de pain, pour accélérer la fermentation.","Recouvrir avec une soucoupe et un poids dessus (pour que les cornichons ne remontent pas). Laisser reposer à température ambiante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOgorki_kwaszone","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Neules","name":"Neules","ingredients":["7 blancs d'œuf"],"steps":["Laver le citron et râper en très fines zestes les épluchures.","Mélanger les zestes avec le beurre, la farine, le sucre et les blancs d'œuf.","Laisser reposer pendant une heure.","Sur un papier sulfurisé, étaler des cercles de masse d'environ 20cm de diamètre.","Les cuire au four préchauffé à 175ºC jusqu'à qu'elles commencent à être dorées.","Prendre rapidement une baguette et rouler les cercles un à un autour de la baguette.","Laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNeules","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Nougat chinois","name":"Nougat chinois","ingredients":["400 g de en poudre","100 g de graines de sésame","1 jus de","2 cuillerées à soupe de liquide","50 g de cacahuètes"],"steps":["Mélanger le sucre, un demi litre d'eau et le jus de citron dans une casserole à fond épais.","Porter à frémissement, puis baisser le feu et laisser cuire 40 min, jusqu'à obtenir un sirop caramélisé épais et doré.","Mélanger le miel au sirop obtenu avec les cacahouètes.","Laisser complètement refroidir et durcir pendant au moins 6 heures.","Découper le nougat en petits carrés et les rouler dans les graines de sésame."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNougat_chinois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Nikujaga","name":"Nikujaga","ingredients":["Viande de (ou de ) pour quatre","4 à 6","2 tasses de bouillon (400 à 500 ml)","2 c.s. de","2 c.s. de","3 c.s. de","sel","pour quatre"],"steps":["Couper la viande en petites tranches fines,","Couper les pommes de terre en gros morceaux, les carottes en biseau et les oignons en rondelles.","Faire revenir la viande et les oignons dans un peu d'huile.","Ajouter le reste des ingrédients, en mélangeant bien.","Porter à ébullition, puis baisser le feu et laisser cuire 20 minutes.","Laisser mijoter encore 20 minutes si possible.","Rectifier l'assaisonnement si besoin."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FNikujaga","country":"Japan","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Paella","name":"Paella","ingredients":["500 g de","500 g de","480 g de","350 g de légumes (poivrons rouge et vert, haricots)","24 moules (optionnel)","120 g de s","1.5L d'eau","Huîle d'olive, sel, paprika, safran"],"steps":["Nettoyer les moules, le poulet. Découper le poulet et le lapin en petits dés et les saler généreusement.","Verser un filet d'huile sur un plat à paëlla et le placer sur le feu, ajouter le poulet et le lapin. Après quelques minutes, ajouter la tomate.","Lorsque ces premiers ingrédients sont cuits, ajouter les autres légumes et réduire le feu. Ajouter le paprika.","Verser l'eau et amener à ébullition. Ajouter les moules et le safran. Laisser quelques minutes.","Ajouter le riz. Réduire le feu.","Lorsque le riz est cuit, servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPaella","country":"Spain","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Paella_de_fruit_de_mer.jpg/960px-Paella_de_fruit_de_mer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilfredor","licence":"CC0"},{"title":"fr:Livre de cuisine/Paella végétalienne","name":"Paella végétalienne","ingredients":["500 g de","200 g de","300 g de","250 g","250 g de de Paris","2 rouges","100 g d’","100 g de complet long","10 g d’","10 g de","sel,,"],"steps":["Cuire le riz 25 min à l’eau salée","Mettre successivement dans la cocotte, les tomates pelées et coupées en morceaux, les oignons, l’ail haché, les haricots verts coupés en deux, les carottes coupées en dés, les petits pois écossés, les poivrons coupés en fines lanières, les champignons émincés, le riz et le safran","Cuire à feu doux 2 h.30 min avant la fin de la cuisson, ajouter les olives dénoyautées","Au moment de servir, ajouter 10 cl d’huile d’olive, le persil haché et saler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPaella_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f3/Paellavegana.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vegan Warrior","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Omelette Angevine","name":"Omelette Angevine","ingredients":["Six s","30 grammes de salé","Une pincée de sel (suivant goût)","Une pincée de","60 grammes de","Un petit bouquet de (ou de )","75 grammes de s","Une grosse épluchée et coupée en petits cubes.","Un blanc de nettoyé et coupé en petits cubes"],"steps":["Faire fondre sur feu vif, le beurre dans la poêle","Faire revenir à la poêle les petits cubes de poitrine de porc (les sortir et garder en attente dans une assiette)","Faire revenir à la poêle les petits cubes de poireaux (dès qu'ils blondissent, les sortir et garder en attente dans une assiette)","Faire revenir à la poêle les petits cubes de pommes de terre.","Dès que les pommes de terre sont cuites rajouter la poitrine de porc et les poireaux.","Continuer à remuer les ingrédients dans la poêle en salant et poivrant.","Battre dans le saladier les six œufs à l’aide d’une fourchette pendant la cuisson des légumes.","Verser les œufs battus dans la poêle avec les autres ingrédients et remuer énergiquement.","Une fois bien mélangé, ne plus y toucher et faire cuire rapidement les deux faces de l'omelette.","Une bonne omelette doit être légèrement baveuse, mais pour le pique-nique il est nécessaire de bien la cuire."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOmelette_Angevine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Oignon cébette","name":"Oignon cébette","ingredients":["8 tranches de bressaola","8 tanches de fromage à raclette","2 gousse d'","200 g de penne","Vinaigre balsamique","Gros sel"],"steps":["Chauffer de l'eau non salée,","Découpez le bressaola en petit carré, la raclette en lanière","Hachez l'ail, cuire les pennes al dente.","Déposer dans des assiettes creuse, les pennes, la raclette","Ajouter l'ail et le bressaola","arroser de vinaigre balsamique, saupoudrer de gros sel"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOignon_c%C3%A9bette","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Oranges en robe de chocolat","name":"Oranges en robe de chocolat","ingredients":["oranges confites","chocolat noir"],"steps":["Découpez les oranges en fines lamelles ou laissez les en rondelles.","Faites fondre le chocolat au bain-marie.","Une fois le chocolat fondu, trempez délicatement les oranges dans le chocolat.","Laissez refroidir sur une plaque recouverte de papier cuisson, dans une pièce à 18°."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOranges_en_robe_de_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Oreillettes","name":"Oreillettes","steps":["250 g de","6 œufs","1 kg de","1 sachet de (facultatif)","2 sachets de vanillé","zeste de trois s","6 cuillerées à soupe de"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOreillettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Osso bucco","name":"Osso bucco","ingredients":["4 jarrets de veau,","3 carottes,","2 oignons,","2 côtes de céleri,","4 tomates,","25 cl de vin blanc sec,","25 cl de bouillon de poule,","1 bouquet garni,","1 branche de basilic frais,","2 cuillerées à soupe de farine,","3 cuillerées à soupe d'huile d'olive,","sel,","poivre."],"steps":["Éplucher les carottes et les oignons, les laver ainsi que les côtes de céleri.","Les hacher finement et les faire revenir dans une sauteuse avec une cuillerée à soupe d'huile d'olive.","Ajouter le bouquet garni et le basilic.","Couvrir et laisser mijoter.","Faire chauffer deux cuillerées à soupe d'huile d'olive dans une poêle et y faire revenir les jarrets de veau farinés.","Lorsqu'ils sont bien dorés, les retirer de la poêle et les mettre sur les légumes en ajoutant les tomates coupées en quartiers.","Déglacer la poêle au vin blanc et l'ajouter à la préparation précédente.","Couvrir de bouillon, saler, poivrer.","Laisser cuire à feu doux pendant deux heures.","Préparer la gremolata en mélangeant les zestes de citron, le persil haché, la gousse d'ail écrasée et le filet d'anchois.","Lorsque la cuisson est terminée, ajouter la gremolata et laisser infuser pendant cinq minutes avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOsso_bucco","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/6/60/Osso_buco_with_truffle_risotto.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"danielle defrancesco from Baltimore, USA","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Paczki","name":"Paczki","ingredients":["500 g de","100 g de","5 jaunes d'œufs","50 g de de boulangerie","1 verre de","100 g de","1 sachet de sucre vanillé","1 pincée de sel","250 g de","pour la friture","50 g de sucre glace pour saupoudrer"],"steps":["Préparer la pâte à pain.","À la fin du travail ajouter un petit verre de vodka ou spirytus pour que les beignets n'absorbent pas d'huile pendant la friture.","Lorsque la pâte est suffisamment levée, la poser sur une planche farinée et découper la pâte avec un verre rond.","Mettre au milieu un peu de confiture ou du chocolat.","Couvrir avec un autre rond, bien coller les bords.","Poser les beignets sur la planche farinée et laisser lever un moment dans un endroit tiède.","Préchauffer l'huile et mettre les beignets côté \"bombé\" et couvrir.","Les tourner et frire l'autre côté sans couvercle.","Déposer les beignets sur du papier absorbant la matière grasse.","Déposer les beignets dans un grand plat et les saupoudrer de sucre glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPaczki","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Polskie_p%C4%85czki.jpg/960px-Polskie_p%C4%85czki.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"fir0002 flagstaffotos [at] gmail.com Canon 20D + Tamron 28-75mm f/2.8","licence":"GFDL 1.2"},{"title":"fr:Livre de cuisine/Pa amb tomàquet","name":"Pa amb tomàquet","ingredients":["pain de campagne,","200g de jambon serrano, ibérique ou \"de bellota\" (facultatif),","3 tomates bien mûres,","1 gousse d',","sel."],"steps":["Découper le pain en tranches d'environ un centimètre d'épaisseur.","Couper une tomate en deux par son équateur.","Frotter les deux côtés de chaque tranche avec la gousse d'ail","Frotter les deux côtés de chaque tranche avec la partie intérieure d'une moitié de tomate.","Assaisonner d'huile d'olive vierge extra.","Saler (ou pas, car le jambon est déjà salé).","Couvrir avec le jambon coupé en très fines lamelles."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPa_amb_tom%C3%A0quet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1b/Pa_amb_tom%C3%A0quet_-_001.jpg/960px-Pa_amb_tom%C3%A0quet_-_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mutari","licence":"Public domain"},{"title":"fr:Livre de cuisine/Paillassons de pommes de terre","name":"Paillassons de pommes de terre","ingredients":["100 g de pommes de terre,","1 oignon,","1 œuf,","sel, poivre, paprika, muscade,","Huile d’olive."],"steps":["Éplucher la pomme de terre et la râper, hacher l’oignon.","Battre l’œuf, saler et poivrer, ajouter du paprika et de la muscade.","Ajouter la pomme de terre, l'oignon et mélanger.","Verser de l'huile d'olive dans une poêle, placer la préparation en tas.","Appuyer avec une spatule pour écraser les tas à une hauteur inférieure à deux centimètres.","Cuire à feu vif 2 à 3 min, retourner et cuire 2 min.","Couvrir, cuire 5 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPaillassons_de_pommes_de_terre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pain azyme","name":"Pain azyme","steps":["Mélangez délicatement eau et farine dans un bol, les éléments doivent être bien mêlés pour obtenir une pâte dure et homogène.","Séparer la pâte en petits disques que vous disposez.","Saupoudrez les avec un peu de farine, puis étirez-les avec un rouleau, ou à défaut, une bouteille, un grand verre..."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_azyme","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/P%C3%A2que_juive_-_vente_du_pain_azyme_-_btv1b90518490.jpg/960px-P%C3%A2que_juive_-_vente_du_pain_azyme_-_btv1b90518490.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Agence de presse Mondial Photo-Presse. Agence photographique (commanditaire)","licence":"Public domain"},{"title":"fr:Livre de cuisine/Pain complet","name":"Pain complet","ingredients":["500 g de farine complète,","300 à 400 g d eau,","12 g de sel,","12 g de levure."],"steps":["Préparation : 15 min","Cuisson : 45 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_complet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Pain_complet_bio.jpg/960px-Pain_complet_bio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aeroceanaute","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pain d'épeautre","name":"Pain d'épeautre","ingredients":["500 g de farine d'épeautre,","250 g d'eau tiède,","21 g de levure fraîche,","1 cuillère à café de sel."],"steps":["Mêler farine et sel ;","Faire un puits, y verser l'eau dans laquelle est dissoute la levure ;","Malaxer 6 minutes ;","Sous un linge, laisser reposer à température de 25 degrés pendant 30 minutes ;","Étaler le pâton, puis faire un portefeuille en rabattant les 4 côtés vers le centre ;","Laisser reposer sous un linge à température de 25 degrés pendant 60 minutes ;","Préchauffer votre four à 240 degrés, faire 2 stries sur le dessus du pain, humidifier légèrement le pain avant de l'enfourner pendant 15 minutes ;","Vérifier sa couleur, prolonger la cuisson si nécessaire.","Pulvérisez de l'eau sur la croûte dès la sortie du four pour la rendre moins rigide, croustillante et brillante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_d'%C3%A9peautre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pain de campagne","name":"Pain de campagne","steps":["Dans un saladier, verser sur la levure de boulanger un peu d'eau tiède pour la faire fondre, attendre 10 minutes qu'elle commence à faire des bulles ;","verser la farine, puis le reste de l'eau ;","rajouter le sel (très important), les ingrédients facultatifs, sucre, beurre, etc.","mélanger le tout avec la main jusqu'à l'obtention d'une pâte homogène ;","pétrir le tout pendant une douzaine de minutes si on effectue l'opération avec les mains ; avec un pétrisseur il ne faut pas abuser du temps de pétrissage sans quoi la saveur et la texture du pain seront altérées ; il faut savoir que le goût est différent selon les méthodes et le savoir-faire ;","il faut éviter d'ajouter de l'eau pendant le pétrissage ; en revanche si la pâte est trop molle, on peut ajouter de la farine ;","après avoir obtenu une pâte qui ne doit pratiquement pas coller aux doigts, donner à la boule la forme désirée ;","la placer dans un moule huilé ou beurré ;","recouvrir d'un linge ;","laisser la pâte reposer dans un lieu plutôt chaud et sans courant d'air ; la pâte va gonfler plus ou moins rapidement selon les conditions météorologiques ; la durée peut varier, elle est de l'ordre d'une paire d'heures ;","enfourner, à four froid ou déjà préchauffé peu importe, à température assez élevée (220°C) ; l'idéal est évidemment la cuisson dans un véritable four à pain ;","la durée de cuisson est d'environ 45 minutes ;","démouler dès la sortie du four et vérifier que le pain est cuit : en tapant sur le fond on doit entendre « toc » et pas « pof » ;","laisser refroidir sur une grille pour éviter tout ramollissement ;","consommer froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_de_campagne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Pain_de_campagne_2.jpg/960px-Pain_de_campagne_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"lazy fri13th","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Pain d'épices","name":"Pain d'épices","ingredients":["250 g de (d'un goût assez fort, de bruyère par exemple)","10 cl de chaud","100 g de fondu","200 g de de ou de","1/2 sachet de","50 g de","Sel",",,, noix de muscade...",", s,, s coupées en dés,, à volonté."],"steps":["Préparation : 15 minutes","Cuisson : 30-35 minutes","6-8 personnes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_d'%C3%A9pices","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Pain_depices_p1050128.jpg/960px-Pain_depices_p1050128.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"David Monniaux","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pad Thai","name":"Pad Thai","ingredients":["150 g de pâtes de riz.,","100 g de poulet (ou crevette, ou tofu...),","150 g de soja frais,","2 s,","1 citron vert,","1 gousse d',","1 oignon,","coriandre,","ciboulette thaïe avec les pousses (oignons nouveaux),","sauce de poisson (« nam pla » ou « nuoc mam »),","sauce de soja,","cacahuètes (non salées),","poudre de piment,","pâte de tamarin (ou sinon citron),","sucre, huile,","concentré de tomates."],"steps":["Faire tremper les pâtes de riz pendant 15 min dans de l'eau tiède.","Découper le poulet en fines lamelles. Trancher l'oignon. Émincer la ciboulette et mettre les pousses de côté.","Dans une grande poêle ou un wok, faire chauffer 3 cuillères à soupe d'huile et faire revenir l'ail émincé.","Ajouter le poulet et l'oignon et saisir 1 min. Puis ajouter 1 grosse cuillerée à soupe de concentré de tomate, 1 cuillerée à soupe de sauce soja, 1 cuillerée à soupe de sauce poisson, 1 cuillerée à soupe de sucre, le jus d'un demi citron (ou l'équivalent en jus de tamarin).","Ajouter ensuite les pâtes et mélanger de façon bien homogène.","Faire cuire 3 min en rajoutant de l'eau et de l'huile si nécessaire.","Faire un puits au centre de la préparation et y casser 2 œufs.","Recouvrir avec les pâtes et laisser cuire 30 secondes. Puis bien mélanger l'ensemble.","Ajouter 100 g de soja frais et la ciboulette émincée et faire cuire 1 à 2 min, puis coupez le feu.","Dresser dans un plat ou une assiette. Poivrez. Ajouter sur le dessus de la coriandre ciselée, des cacahuètes pilées et du piment en poudre. Garnir avec le soja frais restant, quelques pousses de ciboulette fraîches et un morceau de citron (à presser sur les pâtes avant de les déguster)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPad_Thai","country":"Thailand","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Crab_Pad_Thai_-_Otus_Thai_Kitchen_%26_Coffee%2C_West_Hollywood-%28July_2023%29.jpg/960px-Crab_Pad_Thai_-_Otus_Thai_Kitchen_%26_Coffee%2C_West_Hollywood-%28July_2023%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Omelette","name":"Omelette","ingredients":["½ pincée de sel","une prise de"],"steps":["Casser les œufs dans un bol suffisamment grand avec le sel et le poivre","Battre délicatement à l'aide d’une fourchette jusqu’à l'homogénéisation complète du jaune et du blanc","Verser immédiatement dans une poêle bien chaude","Cuire uniformément","Servir au plus vite."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOmelette","country":"Iran","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/Omelette_m%C3%A8re_Poulard_06.jpg/960px-Omelette_m%C3%A8re_Poulard_06.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Oreilles d'Aman","name":"Oreilles d'Aman","ingredients":["Pour la pâte :","500 g de farine,","2 œufs entiers + 1 jaune,","2 cuillères à café de levure chimique,","125 grammes de sucre,","sucre vanillé,","1 cuillère à soupe d'huile,","1 pincée de sel,","250 grammes de margarine ;","Pour la farce :","200 grammes de confiture,","100 grammes de raisins secs,","100 grammes de noisettes ou d'amandes moulues."],"steps":["Faire une fontaine avec la farine.","Y mettre les œufs entiers et le jaune, la levure, le sel, les sucres, l'huile, la margarine et un fond de verre d'eau.","Pétrir.","Mélanger la farce.","Étaler la pâte au rouleau, comme pour une tarte.","Découper des ronds à l'emporte-pièce, avec un moule ou un verre.","Y mettre un peu de farce puis souder les bouts en triangle.","Mettre sur une tôle et cuire à four moyen, à 200°C (thermostat 6-7) pendant 10 à 15 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOreilles_d'Aman","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Oie rôtie à la cantonaise","name":"Oie rôtie à la cantonaise","ingredients":["Un canard ou une oie entiers de 1,3 à 2,6 kg,","3 ciboules ou 1 oignon."],"steps":["Mélanger tous les ingrédients de la marinade.","Mélanger tous les ingrédients de la laque.","Badigeonner la marinade sur la viande et à l'intérieur de la carcasse.","Badigeonner une partie de la laque à l'intérieur de la carcasse.","Laisser sécher la viande sur une grille, les blancs de poulets vers le haut, au réfrigérateur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FOie_r%C3%B4tie_%C3%A0_la_cantonaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pain perdu","name":"Pain perdu","ingredients":["quelques tranches de pain rassis,","un demi-bol de lait,","2 ou 3 œufs,","beurre,","cassonade."],"steps":["Verser le lait dans une assiette creuse. Battre les œufs dans une autre assiette creuse.","Tremper une tranche de pain dans le lait, en le laissant bien imbiber. Puis passer la tranche de pain dans les œufs battus.","Faire revenir la tranche de pain dans une poêle avec un peu de beurre.","Servir avec de la cassonade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_perdu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/FrenchToast.JPG/960px-FrenchToast.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Palette aux lentilles et aux saucisses","name":"Palette aux lentilles et aux saucisses","ingredients":["1 kg de petites s vertes","2 s","1 petits x","2 gousses d'"],"steps":["Mettre les lentilles à tremper 4 à 5 heures dans de l'eau froide.","Cuire la palette pendant 45 min à 1h00 thermostat : 5 (une fois l'eau bouillante)","Au bout de 30 min retirer la moitié de l'eau, puis rajouter de l'eau (pour faire disparaitre le trop plein de sel). Continuer à laisser mijoter.","Retirer la palette. Ajouter les lentilles, carottes, poireaux dans la marmite, laisser mijoter 30 min a 45 min.","Replonger la viande dans la marmite quelques minutes avant de servir.","Vous pouvez également ajouter 15 min avant de servir vos saucisses de Montbéliard dans la marmite de légumes, augmentant ainsi la diversité des viandes.","Couper la viande en tranche, les déposer délicatement sur le plat de lentilles.","Déguster."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPalette_aux_lentilles_et_aux_saucisses","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pancake","name":"Pancake","ingredients":["300 g de","3 g de sel","10 g de","15 g de","1/2 litre de"],"steps":["Mélanger les ingrédients, le mélange doit être onctueux","Laisser reposer","Mettre de la graisse dans une poêle, chauffer","Mettre de la pâte afin d'obtenir un pancake d'un diamètre de 5 à 10 cm, cuire 2 min, retourner et cuire 2 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPancake","country":"Nigeria","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Banana_on_pancake.jpg/960px-Banana_on_pancake.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brandon Martin-Anderson","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pakora","name":"Pakora","ingredients":["250 g de de s","1/3 cuillerée à thé de","3 oignons moyens coupés en rondelles","2 cuillerées à thé de graines de nigelle","sel,","200 ml d'eau environ"],"steps":["Tamiser la farine de pois chiches, la verser dans un bol, ajouter la levure chimique, le sel et les graines de nigelle.","Ajouter l'eau jusqu'à obtenir la consistance d'une pâte à beignets.","Faire chauffer 8 cuillerées à soupe d'huile dans une poêle anti-adhésive.","Passer les rondelles d'oignons dans la pâte en s'assurant qu'elles en sont bien enrobées.","Les faire dorer ensuite dans l'huile.","Laisser égoutter les beignets sur un papier absorbant avant de servir.","Pour plus de saveur ajouter un zeste de citron vert."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPakora","country":"India","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/7/7f/Sabine_Pakora_Cannes_2018_26.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Georges Biard","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pan bagnat","name":"Pan bagnat","ingredients":["4 pains ronds individuels.","2 à 4 + 1 tomate bien mure.","4 cebettes (petits oignons frais ou à défaut 2 blancs.","20 olives noires (dénoyautées).","16 févettes (fèves jeunes et tendres).","1 poivron vert.","250 g de thon.","4 filets d'anchois au sel (suivant les gouts).","16 cuillères à soupe vierge.","12 grosses feuilles de feuilles de.","1 pincée de sel.","1 pincée de.","2 cuillères à café de vinaigre.","La sauce mayonnaise, les pommes de terre, haricots, concombre ou tout légume cuit ne font pas partie de la recette traditionnelle (source=Commune libre du pan bagnatSite de l'association pour la défense et la promotion du pan bagnat)."],"steps":["Dans un saladier mettez les tomates coupées en rondelles, les cébettes émincées, les olives dénoyautées, les œufs durs coupés en rondelles ou en quartiers, les poivrons pelés et émincés en lanières, les radis coupes en rondelles, les févettes et émiettez le thon.","Mélangez délicatement l'ensemble.","Coupez les pains en deux (horizontalement), frottez l'intérieur avec la tomate la plus mure afin de l'imprégner avec son jus. l'ail (suivant les gouts), et imprégniez-le d'huile d'olive.","Répartissez le mélange et arrosez-le avec le vinaigre, ajoutez le filet d'anchois, la salade et le basilic, fermez l'ensemble, appuyez bien."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPan_bagnat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Pan-bagnat_001.jpg/960px-Pan-bagnat_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Palet de lentille","name":"Palet de lentille","ingredients":["1 boîte de conserve de cuit au naturel 3/4","végétale"],"steps":["Égoutter et rincer les lentilles.","Écraser les lentilles à l'aide d'une fourche ou d'un presse purée (Attention, le mixeur rend les lentilles liquides, il faudra alors utiliser beaucoup plus de chapelure pour assécher la préparation).","Mélanger lentilles écrasées avec la chapelure.","Faire une boule avec le mélange (comme pour les cookies), aplatir la boule pour que cela ressemble à un palet.","Paner le palet avec la levure.","Faire chauffer une poêle avec de l'huile végétale, et faire cuire les palets de la même façon qu'un steak haché."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPalet_de_lentille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Panettone","name":"Panettone","ingredients":["6 jaunes d'œufs,","250 g de farine,","150 g de raisins secs de Corinthe,","125 g de beurre,","80 g de sucre,","50 g de fruits confits,","10 g d'écorce de citron et d'orange râpées,","un sachet de levure de boulanger,","1 sachet de sucre vanillé,","une pincée de sel."],"steps":["Réhydrater la levure pendant 10 minutes dans une tasse d’eau tiède et attendre 15 minutes ;","Incorporer et mélanger les jaunes d'œufs, le sucre vanillé, les zestes râpés du citron et de l'orange, le sel et le sucre ;","Ajouter la moitié de la farine puis le beurre ramolli en morceaux, puis le reste de la farine ;","Pétrir la pâte pendant 15 min ;","Rouler la pâte en boule et laisser gonfler dans un endroit tiède (la pâte doit avoir doublé de volume) ;","Pétrir en incorporant les fruits confits hachés très fins et les raisins secs ;","Reformer la boule, tracer une croix sur le dessus, la mettre dans un moule cylindrique beurré et laisser lever ;","Enduire le dessus de beurre fondu et le mettre au four ;","Cuire à four moyen (190° C) pendant 10 min, puis baisser un peu la chaleur et faire cuire de 30 à 40 min en badigeonnant de beurre à mi-cuisson ;","Laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPanettone","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Panettone_IMG_3619_%2844319157480%29.jpg/960px-Panettone_IMG_3619_%2844319157480%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"N i c o l a from Fiumicino (Rome), Italy","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Panisse","name":"Panisse","steps":["Prendre 240 g de farine de pois chiches, 1 litre d'eau et 2 décilitres d'huile d'olive.","Faire cuire à la casserole jusqu'à ébullition, puis à feu doux ; ne pas cessez de mélanger jusqu'à obtenir une pâte uniforme, épaisse et élastique.","mouler dans des petites assiettes à dessert de 2cm d'épaisseur","découper en fritte et faire frire dans de l'huile à friture","Salez ou poivrez à votre convenance, c'est prêt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPanisse","country":"Italy","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Hotel-de-panisse-16-rue-emeric-david-aix-en-provence.jpg/960px-Hotel-de-panisse-16-rue-emeric-david-aix-en-provence.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lsmpascal","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Panna cotta","name":"Panna cotta","ingredients":["4 dL de","1 dL de","75 g de","1 sachet de","3 feuilles de ou 1 g d'"],"steps":["Ramollir les feuilles de gélatine dans de l'eau froide.","Faire bouillir la crème fraîche et le lait.","Enlever du feu et ajouter le sucre, le sucre vanillé et les feuilles de gélatine.","Bien mélanger et répartir dans des ramequins individuels.","Mettre au frigo pendant au moins 2h."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPanna_cotta","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/4/47/Joel_robuchon_panna_cotta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Krista","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Pansette au bleu d’Auvergne","name":"Pansette au bleu d’Auvergne","ingredients":["600 g de Pansettes","200 g d’","150 g de bleu d’Auvergne","100 g d’s","50 g de","50 g de","de la gelée de cuisson (vendu avec les pansettes)","sel,","à l'ancienne"],"steps":["Fondre les oignons et l'échalote","Faire un roux, ajouter les oignons","Mouiller le roux au vin blanc. Relever la sauce avec la moutarde, le sel et le poivre.","Fondre doucement une partie du bleu, réduire","Couper les pansettes en tranches épaisses. Les disposer dans un plat, napper de sauce, parsemer de morceaux de bleu, enfourner 20 min à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPansette_au_bleu_d%E2%80%99Auvergne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pansette de Gerzat (Méthode traditionnelle)","name":"Pansette de Gerzat (Méthode traditionnelle)","ingredients":["300 g de Pansettes,","20 g de beurre."],"steps":["Couper les pansettes en deux ou en tranches épaisses. Les disposer avec le beurre dans un plat.","Cuire à 180°C pendant 15 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPansette_de_Gerzat_(M%C3%A9thode_traditionnelle)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pain à la poolish et au levain","name":"Pain à la poolish et au levain","ingredients":["de levure sèche ou de levure de boulanger,","un verre d'eau,","' de farine."],"steps":["Délayer les quelques grammes de levure dans un verre d'eau.","Dans un grand saladier mettre successivement la farine, le verre d'eau avec la levure.","Compléter avec de l'eau tempérée (20 à ) de façon à obtenir ' d'eau.","Bien mélanger le tout de façon à obtenir une pâte homogène.","Laisser fermenter dans un endroit tempéré jusqu'à ce que la poolish ait à peu près doublé de volume. Cela peut prendre quelques heures, en fonction de la température et bien d'autres facteurs."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_%C3%A0_la_poolish_et_au_levain","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/3/36/Pain-poolish3.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was F5ZV at French Wikipedia.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pain viennois","name":"Pain viennois","ingredients":["500 g de de type 55 ou 65","10 g de sel","15 g de","50 g de","100 g de","200-220 g d eau","80 g de"],"steps":["Travailler le beurre jusqu'à ce qu'il devienne pommade.","Délayer la levure dans un peu d'eau.","Mettre tous les ingrédients dans le bol du mélangeur sauf le beurre et fraser pendant 5 minutes à vitesse lente.","Pétrir ensuite pendant 8 minutes à vitesse rapide.","Au bout des 8 minutes, ajouter le beurre préalablement ramolli à température ambiante.","Pétrir à nouveau pendant 5 minutes à vitesse rapide.","Verser la pâte dans un récipient recouvert d'un linge humide et laisser reposer 30 minutes à température ambiante.","Façonner en forme de baguette ou bien mettre la pâte dans un moule à brioché.","Laisser lever jusqu'à ce que la pâte ait doublé de volume.","Cuire dans un four à 220 °C (thermostat 8) pendant 25 à 35 minutes.","Laisser refroidir et déguster au petit déjeuner ou au goûter."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_viennois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Papet vaudois","name":"Papet vaudois","ingredients":["300g de Pommes de terre farineuses;","600g de poireaux;","20 cl de crème liquide;","4 dl de vin blanc;","1 cube de bouillon;","sel, poivre.","une saucisse aux choux par personne (selon taille)"],"steps":["Découper les poireaux en tronçons de 2-3 cm, et les faire suer (mais pas dorer) dans un peu d'huile d'olive;","Ajouter le vin blanc et le cube de bouillon. Saler, poivrer, et laisser mijoter 10 minutes;","Ajouter les saucisses sur les poireaux et laisser mijoter;","Découper les pommes de terre en cube, et les ajouter à la préparation. Mijoter pendant 15-20 minutes à feu moyen;","Ajouter la crème fraîche et laisser mijoter 5 minutes de plus;","Écraser les pommes de terre sans les réduire totalement en purée, et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPapet_vaudois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Panification","name":"Panification","steps":["Dans un premier temps, on prend une mesure de farine panifiable.","Ensuite on dispose en cercle la farine sur un plan de travail, on fait un creuset au centre dans lequel on commence par faire rentrer l'eau.","On malaxe la farine, l'eau et le sel afin d'obtenir la pâte. Elle doit être élastique et souple, l'ensemble formant une boule.","Si la pâte colle aux doigts, il faut rajouter de la farine, si elle est trop sèche, il faut rajouter de l'eau.","On incorpore le levain ou la levure.","On laisse lever de 2 à 8 heures dans un moule fariné ou huilé. La pâte lèvera différemment selon que l'on ait mis du levain ou de la levure, selon le type de farine et selon la saison (en fonction du degré d'humidité de l'air et de la chaleur).","Une fois levée, on fait préchauffer le four, et on met à cuire."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPanification","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/0/05/Le_pain_et_la_panification_-_Fig._29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Léon Boutroux","licence":"Public domain"},{"title":"fr:Livre de cuisine/Pain à la banane","name":"Pain à la banane","ingredients":["200g de sucre,","110g de beurre,","3 bananes,","2 œufs,","250g de farine,","1 cuillère à café de levure,","100ml de lait,","1 cuillère à café de sel,","Extrait de vanille."],"steps":["Préchauffer le four à 175°C ;","Graisser un moule à pain ;","Mélanger l'ensemble des ingrédients dans un . Bien mélanger ;","Verser le mélange dans le moule ;","Enfourner pendant 60 minutes. Vous pouvez insérer un couteau/cure-dent au centre du pain, si ce dernier ressort propre, vous pouvez arrêter sortir le pain."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPain_%C3%A0_la_banane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Penne rigate à la grecque","name":"Penne rigate à la grecque","ingredients":["400 g de penne rigate ;","1 bûche de chèvre ;","100 g d'olives noires à la grecque ;","4 tomates ;","12 feuilles de basilic ;","4 cuillères à soupe d'huile d'olive ;","10 cl de vin blanc."],"steps":["Pelez et ôter les graines des tomates.","Les couper en dés.","Détailler les olives en morceaux.","Verser l'huile d'olive dans une poêle, ajouter les tomates et les olives et faire revenir à feu vif pendant 3 minutes.","Déglacer avec le vin blanc.","Ajouter la moitié du chèvre.","Couvrir et éteindre le feu.","Détailler la bûche de chèvre en gros dés.","Cuire les pâtes al dente.","Les égoutter et les verser sur les tomates.","Couvrir et faire chauffer pendant 2 minutes.","Disposer les pâtes dans les assiettes et parsemer du reste de chèvre et du basilic coupé en fines lanières.","Arroser d'un filet d'huile d'olive.","Penne rigate à la grecque Penne rigate à la grecque"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPenne_rigate_%C3%A0_la_grecque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Petits Moelleux au chocolat","name":"Petits Moelleux au chocolat","ingredients":["6 s,","300 g chocolat,","180 g de farine,","300 g de sucre,","300 g de beurre salé."],"steps":["Avant de commencer la préparation, préchauffer le four à 210°C.","Faire fondre le chocolat avec le sucre et le beurre dans un saladier au micro-onde ou au .","Bien mélanger pour obtenir une pâte bien lisse.","Laisser refroidir un peu.","Ajouter les œufs entiers un par un en remuant avec un .","Ajouter la farine à l'aide d'un en remuant sans arrêt pour éviter les grumeaux (photo).","Verser dans les moules en silicone en remplissant chaque godet au maximum à mi-hauteur.","Enfourner et laisser cuire pendant 10 à 13 minutes. Selon la durée de cuisson le cœur sera onctueux ou plus ferme.","Attendre que la température soit tiède avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPetits_Moelleux_au_chocolat","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/b/b7/Petits_moelleux_au_chocolat-tamisage_farine.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"L’auteur n’a pas pu être identifié automatiquement. Il est supposé qu'il s'agit de : F5ZV (étant donné la revendication de droit d’auteur).","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Petits panés aux choux de Bruxelles braisés","name":"Petits panés aux choux de Bruxelles braisés","steps":["Chauffer le lait de soja jusqu’à l’ébullition, avec du sel, du poivre et beaucoup de muscade. Y jeter les flocons et remuer énergiquement. Laisser refroidir complètement. Ajouter ensuite la levure, puis de la farine jusqu’à obtenir une pâte qui ne colle pas aux doigts. L’abaisser sur le plan de travail fariné en un grand rectangle et y couper des carrés.","Verser dans deux assiettes profondes du lait de soja et de la polenta et y faire passer l’un après l’autre les carrés. Chauffer l’huile de friture et y faire cuire les panés pendant quelques minutes, jusqu’à ce qu’ils soient dorés. Servir aussitôt, avec les choux de Bruxelles braisés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPetits_pan%C3%A9s_aux_choux_de_Bruxelles_brais%C3%A9s","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a7/Petits_pan%C3%A9s_aux_choux_de_Bruxelles_brais%C3%A9s.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Avea at French Wikipedia.","licence":"CC BY-SA 1.0"},{"title":"fr:Livre de cuisine/Pastèque en gelée","name":"Pastèque en gelée","ingredients":["10 feuilles de gélatine,","une pastèque de 1,5 à 2 kg,","180 g de sucre glace,","2 sachets de sucre vanillé."],"steps":["Faites tremper les feuilles de gélatine dans un petit saladier d'eau froide.","Coupez en deux la pastèque, retirez la pulpe à la cuillère et réservez-la. Ne percez pas l'enveloppe, et séchez bien l'intérieur.","Épépinez et coupez la pulpe en cubes, puis passez-les à la centrifugeuse en y ajoutant le sucre glace et le sucre vanillé.","Verser un tiers de la préparation dans une casserole et faites la chauffer un petit peu, avant d'y ajouter la gélatine égouttée, pour la faire fondre.","Ajoutez le mélange chauffé aux deux tiers restant de pulpe de pastèque et mélangez bien l'ensemble.","Laissez refroidir 15 minutes avant de verser le mélange dans les demi-coque évidée de la pastèque.","Dès que c'est froid, placez les demi-pastèques au réfrigérateur toute la nuit.","Le lendemain, servez vos demi-pastèques froides, coupées en tranches et accompagnées de d'une crème anglaise à la vraie vanille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPast%C3%A8que_en_gel%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pie anglaise","name":"Pie anglaise","ingredients":["2 pâtes feuilletées","4-5 œufs","quelques rondelles de bacon","du gruyère rapé","sel,"],"steps":["Mettre une pâte feuilletée au fond du plat et la faire remonter sur les bords.","Mettre un peu de gruyère rapé dans le fond, casser les œufs et les verser sur la pâte, crever la moitié des œufs, NE PAS MELANGER, saler et poivrer, mettre un peu de gruyère rapé sur le dessus, étaler les tranches de bacon, mettre un peu de gruyère rapé sur le dessus.","Mettre la pâte feuilletée pour couvrir le tout, faire un petit trou au milieu pour l'évacuation de la chaleur et des fumées, joindre la pâte sur les bords avec celle du dessous.","Faire cuire à 220° (th8) 25 minutes environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPie_anglaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Enjoying_g%C3%A9n%C3%A9pi%2C_tarte_aux_myrtilles%2C_crumble_and_cr%C3%A8me_anglaise_in_a_mountain_restaurant%2C_Les_Arcs%2C_2013.jpg/960px-Enjoying_g%C3%A9n%C3%A9pi%2C_tarte_aux_myrtilles%2C_crumble_and_cr%C3%A8me_anglaise_in_a_mountain_restaurant%2C_Les_Arcs%2C_2013.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DimiTalen","licence":"CC0"},{"title":"fr:Livre de cuisine/Pastis landais","name":"Pastis landais","ingredients":["73 g de","50 g de","300 g de","4.5 cl d'eau","13 g de sèche de boulanger","2 g de sel","3 cl de liqueur d'","1.5 cl d'extrait de liquide","1.5 cl d'eau de fleur d'oranger"],"steps":["Mélanger dans un récipient 3 g de sucre avec l'eau tiède et la levure, laisser lever 10 min.","Fondre le beurre et laisser tiédir. Casser les œufs et séparer les blancs des jaunes.","Mélanger la farine tamisée avec le sucre et le sel.","Creuser un puits et verser la liqueur, la vanille, l'eau de fleur d'oranger, les jaunes, le beurre fondu, et le levain.","Mélanger jusqu'à l'obtention d'une pâte épaisse.","Monter les blancs en neige et les incorporer à la pâte. Laisser gonfler 1h30 (double de volume).","Verser le tout dans un moule à brioche ou à cake (la pâte ne doit pas remplir plus du tiers du moule).","Laisser gonfler jusqu'à ce que la pâte atteigne les bords du moule.","Enfourner 35 min à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPastis_landais","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Pastis_landais.JPG/960px-Pastis_landais.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jibi44","licence":"CC BY-SA 2.5"},{"title":"fr:Livre de cuisine/Penne arrabbiata2","name":"Penne arrabbiata2","ingredients":["500 g de penne","Une cuillère à soupe d'","3 s épluchées et grossièrement coupées","2 dl de concentré de tomate","4 gousses d'","Un émincé","2 s rouges","sel & Poivre"],"steps":["Faites cuire les penne et laisser cuire 12 min.","Faites revenir dans une poêle, l'ail et l'oignon jusqu'à transparence.","Ajoutez les tomates et le concentré.","Ajoutez les piments très finements coupés et laissez mijoter jsuqu'à ce que les tomates perdent leur consistance (Ajouter un peu d'eau si la sauce s'assèche trop)","Dès que les pâtes sont « al dente » (légèrement croquantes), passez-les et rincez-les à l'eau fraîche.","Mélangez le tout dans le tout, salez et poivrez.","Servez chaud accompagné ou non de parmesan."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPenne_arrabbiata2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pesto","name":"Pesto","ingredients":["50 g de feuilles de frais","deux gousses d'","25 g de grillés","100 g de","70 cl"],"steps":["Mettre les feuilles de basilic, l'ail et 35 cl d'huile d'olive, mixer","Ajouter les autres ingrédients, allonger à l’eau chaude salée"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPesto","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e0/Burrata%2C_focaccia%2C_okra_pesto%2C_Jewel_of_the_South%2C_French_Quarter%2C_New_Orleans%2C_Louisiana%2C_USA.jpg/960px-Burrata%2C_focaccia%2C_okra_pesto%2C_Jewel_of_the_South%2C_French_Quarter%2C_New_Orleans%2C_Louisiana%2C_USA.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cory Doctorow","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Pastilla","name":"Pastilla","ingredients":["24 feuilles de","350 g d’s","2 bouquets de plat","1 bouquet de","150 g de","2 dose de","4 g de en poudre","60 g de","40 cl d'","eau de","1 blanc d'œuf","en poudre","sel et"],"steps":["Vider et couper les pigeons en morceaux. Frotter chaque morceau avec du gros sel, puis laisser reposer 1 heure. Rincer les pièces, puis essuyez les avec du papier absorbant","Mettre les dans un récipient, avec les oignons hachés, le persil, la coriandre ciselés, 1 dose de safran, l'huile d'olive, le gingembre, du sel et du poivre moulu. Remuer, couvrir. Laisser mariner 12 heures au réfrigérateur.","Verser le contenu du récipient dans une cocotte. Ajouter 70 g de beurre, 60 cl d'eau et 25 g de sucre glace. Porter à ébullition. Couvrir, cuire 1 heure. À mi-cuisson, ajouter une dose de safran. Retirer les morceaux de pigeon, les désosser. Réduire le jus de cuisson de moitié","Enduire un plat de beurre fondu. Placer une feuille de brik au centre, puis cinq autres feuilles autour en les faisant se chevaucher et en laissant déborder les feuilles du plat (le plat doit être entièrement recouvert). Le enduire de beurre fondu et poser par dessus une deuxième couche de feuilles de brik.","Mélanger les amandes hachées avec 35 g de sucre glace, d'eau de fleur d'oranger et 6 g de cannelle. Disposer la moitié au centre des feuilles de brik. Recouvrir de 2 couches de feuilles de brik beurrées sans les faire déborder. Saupoudrer de sucre glace.","Disposer par-dessus les morceaux de pigeons, avec leur jus de cuisson et les œufs durs hachés. Parsemer des amandes restantes. Replier les feuilles qui débordent du plat vers l'intérieur et badigeonner les de blanc d'œuf.","Ajouter deux autres couches de feuilles de brik. Replier les bords des feuilles par dessous. Beurrer la surface","Cuire 30 min au four à 200°C en retournant la pastilla à mi-cuisson, l’enduire du jus de cuisson","Saupoudrer de sucre glace et de cannelle, en traçant des croisillons au moment de servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPastilla","country":"Morocco","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Pastilla_au_pigeon.jpg/960px-Pastilla_au_pigeon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Slg04","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pieds de porcs façon Ste-Menehould","name":"Pieds de porcs façon Ste-Menehould","ingredients":["4 pieds de s crus","1 piqué de","2 jaunes d'","gros sel."],"steps":["Épinglez la bande Nylex (le ficelage est désastreux car il coupe immanquablement les chairs).","Mettre dans une cocotte, la carotte coupée en morceaux, l'oignon piqué de clous de girofle, le bouquet garni et une pincée de gros sel.","La remplir d'eau au maximum et faire bouillir. Y mettre les pieds ensuite.","Laisser cuire à feu doux jusqu'à ce que les os soient mous (environ 4-4.20 h). Température de 85 à 90 °C. ou 1.10 h au cuiseur à pression","Les laisser refroidir lentement et les débander soigneusement : ils garderont une forme parfaite !","Préchauffer le four sur la position \"gril\" et la température maximale.","Rouler les pieds dans les œufs battus et ensuite la chapelure. Vous pouvez le faire deux fois si vous les aimez bien panés.","Les faire griller au four pendant 40 minutes. Les retourner à mi-cuisson.","Vous pouvez aussi à votre goût les faire très doucement griller au barbecue (mais ce n'est plus vraiment Ste-Menehould)","Servir très chaud (au besoin sur une assiette de grès chauffée au four) avec une purée de pois cassés et de la moutarde de Reims."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPieds_de_porcs_fa%C3%A7on_Ste-Menehould","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a9/Pieds_de_porc_panes.jpg/960px-Pieds_de_porc_panes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mailbox","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pierogi","name":"Pierogi","ingredients":["500 g de farine de blé","1 œuf","1 verre d'eau chaude","1 c à s d'huile"],"steps":["Les formes traditionnelles sont : aux et ('), à la viande ('), au chou et aux champignons ('), au fromage blanc ('), aux s (').","La cuisine moderne contemporaine propose de nouvelles recettes ajoutant des farces plus légères ou plus innovantes (aux épinards, au , …).","Une fois les pierogi réalisés, on les fait bouillir 5 minutes.","Avant de servir, on peut également les faire frire à la poêle."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPierogi","country":"Poland","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/db/Pierogi_Poutine.jpg/960px-Pierogi_Poutine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alan Levine","licence":"CC0"},{"title":"fr:Livre de cuisine/Pieds de porc au vinaigre et au gingembre","name":"Pieds de porc au vinaigre et au gingembre","ingredients":["4 pieds de","12 gros s","500 g de racines de","du noir sucré chinois en grande quantité pour recouvrir les autres ingrédients dans la casserole","du sel","de l'"],"steps":["Préparer les œufs durs et réserver.","Laver, éplucher et découper le gingembre en tranches fines. Écraser légèrement le gingembre avec le plat du couteau.","Frire le gingembre à haute température avec de l'huile et du sel pendant 5 minutes. Réserver.","Retirer les poils des pieds de porc en les brûlant au dessus d'une flamme et en les grattant avec un couteau.","Mettre une casserole d'eau à bouillir et y blanchir la viande. Une fois que la peau s'est légèrement rétractée et que l'extérieur des pieds de porc a changé de couleur, égoutter. Sécher à l'aide d'un torchon ou de papier absorbant.","Couper les pieds de porc au niveau des articulations puis longitudinalement. Frotter les pieds avec du sel.","Mettre un wok ou une poêle à chauffer et y faire dorer les pieds de porc sans ajouter d'huile.","Placer le gingembre et les pieds de porc dans une marmite en terre cuite, ajouter le vinaigre.","Chauffer jusqu'à ébullition. Baisser le feu et mijoter pendant 20 minutes.","Écaler les œufs et les mettre dans la marmite. Continuer à mijoter pendant 10 minutes supplémentaires.","Retirer du feu et réserver pendant une journée. De temps en temps, remettre sur un feu doux, mijoter quelques minutes et laisser à nouveau refroidir. Traditionnellement, le plat subit cette opération pendant 3 fois au cours d'une journée. Le ragoût devrait figer sous la forme d'une gelée.","Servir chaud mais pas bouillant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPieds_de_porc_au_vinaigre_et_au_gingembre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza aux poivrons 2","name":"Pizza aux poivrons 2","ingredients":["250 g de pâte à","3 petits s multicolores émincés en lanières","origan, d’olive","1 bouquet de basilic mixé avec de l’huile d’olive et de l’ail ou 50 g de mixé avec du basilic frais, de l’huile d’olive et de l’ail."],"steps":["Étendre la pâte dans un moule à pizza huilé.","Rissoler les poivrons dans l’huile.","Étendre sur la pâte le basilic mixé, répartir joliment les poivrons et saupoudrer abondamment d’origan. Procéder de la même manière avec les deux autres fonds de pizza.","Cuire 20 min la pizza à 235°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_aux_poivrons_2","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Pizza_aux_poivrons.JPG/960px-Pizza_aux_poivrons.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza au tofu et aux champignons","name":"Pizza au tofu et aux champignons","ingredients":["300 g de","2 cuillères à soupe d’huile d’olive","150 ml d’eau tiède","0,5 sachet de levure,","sel","300 g de s en morceaux","150 g de Tofu écrasé","350 g de champignons hachés","6 tomates séchées conservées dans l’huile","1 cuillères à soupe d’huile d’olive.","origan, sel,"],"steps":["Quelques heures à l’avance, faire mariner le écrasé avec les tomates aromatisées à l’origan.","Préparer la pâte à pizza : mélanger tous les ingrédients et pétrir jusqu’à obtenir une masse lisse et élastique. Laisser reposer une bonne heure au chaud, sous un torchon. Faire rissoler les champignons hachés dans l’huile d’olive et réserver.","Étendre la pâte dans une moule à pizza huilé, la napper de tomates au tofu, puis disposer les champignons ainsi que les tomates séchées coupées en morceaux.","Saupoudrer d’origan et cuire 15 min à 220°C (dans un four préchauffé)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_au_tofu_et_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza aux poivrons et au pesto","name":"Pizza aux poivrons et au pesto","ingredients":["250 g de pâte à","3 petits s multicolores émincés en lanières","origan, d'olive, 3 cuillère à soupe de pesto (ou 1 bouquet de basilic mixé avec de l'huile d'olive et de l'ail ou 50 g de mixé avec du basilic frais, de l'huile d'olive et de l'ail)."],"steps":["Etendre la pâte dans un moule à pizza huilé.","Rissoler les poivrons dans l'huile.","Étendre le pesto (ou autres préparations) sur la pâte, répartir les poivrons et saupoudrer abondamment d'origan. Procéder de la même manière avec les deux autres fonds de pizza. Cuire la pizza à 235°C pendant 20 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_aux_poivrons_et_au_pesto","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza Calzone aux aubergines","name":"Pizza Calzone aux aubergines","ingredients":["250 g de pâte à","1 coupée en petits dés","1 émincé","1 gousse d'ail hachée","50 g de s séchées","sel, poivre, origan, d'olive."],"steps":["Placer les dés d'aubergine dans une passoire, les saupoudrer de sel et laisser dégorger.","Rissoler l'oignon et l'ail dans l'huile, leur ajouter l'aubergine (rincée), les tomates séchées coupées en lamelles, ainsi que les épices et laisser mijoter une vingtaine de min.","Couper la pâte en deux portions et étendre chacune d'entre elles au rouleau en deux cercles.","Placer la garniture sur une moitié et rabattre la pâte de manière à enfermer la garniture.","Souder les bords par pression.","Placer les pizzas sur un moule préalablement huilé et cuire 20 min à 235°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_Calzone_aux_aubergines","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza au chèvre et aux lardons","name":"Pizza au chèvre et aux lardons","ingredients":["1 pâte à pizza,","1 bûche de fromage de chèvre,","400 g de concassé de tomates,","100 g de lardons,","50 g de parmesan."],"steps":["Faire chauffer le four à 200°C.","Trois tranches par quart est une bonne proportion.","Râper le parmesan par dessus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_au_ch%C3%A8vre_et_aux_lardons","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/df/Pizza_au_chevre.JPG/960px-Pizza_au_chevre.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza Margherita","name":"Pizza Margherita","ingredients":["200ml d'eau,","350g de farine,","25g de levure fraîche (ou l'équivalent de levure sèche),","2 cuillère à soupe d'huile d'olive,","2 cuillère à café de sel,","éventuellement 2 cuillère à café de sucre pour obtenir une croûte croustillante,","de la sauce tomate,","de la mozzarella,","du basilic."],"steps":["Tamiser la farine et la mélanger à la levure, le sel et le sucre.","Faire une puits au milieu de la farine et y verser l'eau et l'huile. Mélanger jusqu'à obtenir une pâte.","Pétrir la pâte (environ 15 minutes) jusqu'à obtenir la bonne consistance.","Laisser reposer la pâte pour qu'elle lève pendant au moins une heure.","Pétrir à nouveau la pâte.","Laissez à nouveau reposer la pâte, au moins 15 minutes.","Abaisser la pâte sur une épaisseur de plus ou moins 3mm.","Étaler la sauce tomate, disposer des tranches de mozzarella et le basilic.","Préchauffer le four à 250°C.","Faire cuire la pizza pendant 10 minutes en haut du four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_Margherita","country":"Italy","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a3/Eq_it-na_pizza-margherita_sep2005_sml.jpg/960px-Eq_it-na_pizza-margherita_sep2005_sml.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valerio Capello at English Wikipedia","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza au thon","name":"Pizza au thon","ingredients":["1 pâte à pizza","400 g de concassé de","300 g de","100 g de"],"steps":["Préchauffer le four à 200°C.","Étaler la pâte dans un plat, la garnir de concassé de tomates.","Écraser le thon dans une assiette. Garnir la pizza.","Râper le comté en saupoudrer la pizza.","Cuire au four 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_au_thon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Pizza_au_thon.JPG/960px-Pizza_au_thon.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza aux poivrons","name":"Pizza aux poivrons","ingredients":["1 pâte à pizza,","400 g de concassé de tomates,","1 poivron rouge,","1 poivron jaune,","1 oignon,","10 tranches de chorizo,","120 g de mozzarella,","50 g de comté,","huile."],"steps":["Couper les poivrons et l'oignon. Réserver quatre tranches de poivron jaune. Le faire mijoter pendant une demi heure à feu doux avec de l'huile.","Étaler la pâte à pizza dans un plat. La recouvrir de concassé de tomates et des légumes cuits.","Couper la mozzarella en dés et râper le comté. En couvrir la pizza ainsi que les quatre tranches de poivron restantes.","Cuire au four pendant un quart d'heure à 220°C. Au bout de dix minutes sortir la pizza pour y ajouter le chorizo."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_aux_poivrons","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Pizza_aux_poivrons.JPG/960px-Pizza_aux_poivrons.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza campagnarde","name":"Pizza campagnarde","ingredients":["1 pâte à pizza","400 g de concassé de","200 g de","2 tranches de jambon","100 g de"],"steps":["Laver et éplucher les champignons. Les couper dans le sens de la longueur. Les faire revenir 10 min dans une casserole pour leur faire perdre leur eau.","Couper le jambon en carré et râper le comté.","Dans un plat fariné, étaler la pâte. La recouvrir de concassé de tomates, de jambon, champignons ainsi que de comté.","Cuire au four à 210°C 10 à 15 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_campagnarde","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/96/Pizza_campagnarde.jpg/960px-Pizza_campagnarde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza aux quatre fromages","name":"Pizza aux quatre fromages","ingredients":["1 pâte à pizza","1 dose de concassé de","100 g de","100 g de gorgonzola","100 g de cheddar","50 g de"],"steps":["Étaler la pâte à pizza dans un moule supportant la cuisson au four.","Étaler le concassé de tomates sur la pâte.","Couper la mozzarella, le gorgonzola et le cheddar en dés, râper le comté.","Disposer les trois premiers fromages en suivant un motif, couvrir de comté.","Cuire au four 15 min à 210°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_aux_quatre_fromages","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Pizza_quatre_fromages.jpg/960px-Pizza_quatre_fromages.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza aux moules","name":"Pizza aux moules","ingredients":["1 pâte à pizza,","1 kg de moules,","1 dl de crème,","120 g de mozzarella,","1 échalote,","5 cl de vin blanc,","Curry, persil."],"steps":["Nettoyer, gratter les moules puis les laver à grande eau.","Cuire les moules avec l’échalote ciselée, le persil haché, le vin blanc et le curry.","Décortiquer les moules après cuisson.","Faire une sauce avec le jus de cuisson en ajoutant la crème. La sauce doit être épaisse (rajouter si besoin est de la maïzena).","Verser les moules dans la sauce.","Étaler la pâte et la disposer dans une tourtière. Répartir la sauce. Ajouter quelques dés de mozzarella.","Cuire à four chaud, 220°C pendant 15 à 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_aux_moules","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7d/Pizza_aux_moules.jpg/960px-Pizza_aux_moules.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pizza au fromage gorgonzola","name":"Pizza au fromage gorgonzola","ingredients":["Pâte à pizza","Gorgonzola","sel,"],"steps":["Garnir la pâte de gorgonzola émietté","Parsemer d'ail en fines lamelles avant d'arroser d'huile d'olive. Saler et poivrer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_au_fromage_gorgonzola","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pistou","name":"Pistou","ingredients":["4 gousses d'ail,","1 beau pied de basilic,","10 cuillères d'huile d'olive (20 cl)."],"steps":["Piler dans un mortier les feuilles de basilic avec les gousses d'ail préalablement épluchées.","Ajouter progressivement l'huile d'olive au mélange ail-basilic et bien mélanger le tout."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPistou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Pistou-2.JPG/960px-Pistou-2.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"120 / V. Mourre","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pissaladière","name":"Pissaladière","steps":["Pour un plat à tarte de 20 cm, utiliser l'équivalent d'une baguette de pâte à pain crue et l'étaler régulièrement dans le moule préalablement huilé à l'huile d'olive.","Décorer avec quelques olives et passer au four jusqu'à ce que la pâte soit croustillante et cuite."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPissaladi%C3%A8re","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Pissaladi%C3%A8re_02.jpg/960px-Pissaladi%C3%A8re_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pipérade","name":"Pipérade","ingredients":["10 œufs","4 tomates fraîches","1 poivron rouge","1 poivron vert","2 oignons","piment d'Espelette","2 gousses d'ail","huile d'olive","sel"],"steps":["Faire dorer les poivrons émincés dans une grande poêle, avec une cuillerée à soupe d'huile d'olive.","Ajouter l'oignon et l'ail émincés, et les faire juste dorer.","Ébouillanter les tomates, les peler et les émincer.","Ajouter les tomates dans la poêle, avec une cuillerée à café de piment.","Faire réduire le tout à feu doux, pendant un quart d'heure.","Casser et battre les œufs dans une terrine. Saler, et verser dans la poêle.","Mélanger, et faire cuire en remuant régulièrement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPip%C3%A9rade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d8/Piperade_01.jpg/960px-Piperade_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pizza au tofu et aux champignons2","name":"Pizza au tofu et aux champignons2","steps":["Préchauffer le four à 220°C.","Quelques heures à l’avance, faire mariner le tofu écrasé avec les tomates aromatisées à l’origan.","Préparer une pâte à pizza :","Mélanger tous les ingrédients et pétrir jusqu’à obtenir une masse lisse et élastique.","Laisser reposer une bonne heure au chaud, sous un torchon.","Faire rissoler les champignons hachés dans l’huile d’olive et réserver.","Étendre la pâte dans une moule à pizza huilé, la napper de tomates au tofu, puis disposer les champignons ainsi que les tomates séchées coupées en morceaux.","Saupoudrer d’origan et cuire 15 min à 220°C (dans le four préchauffé)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_au_tofu_et_aux_champignons2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza mogador","name":"Pizza mogador","ingredients":["250 g de farine,","15 g de levure fraîche de boulanger,","Une pincée de sucre ½ cuillerée à café de sel,","2 cuillerées à soupe d’,","4 tomates,","125 g de fromage,","1 petite boîte de filets d’,","3 cuillerées à soupe d’s fourrées,","2 cuillerées à soupe de câpres,","1 petite boîte de thon,","Sel, poivre Origan."],"steps":["Chauffez le four (200°C).","Dans une tasse, délayez la levure et une pincée de sucre dans un fond d’eau juste tiède.","Placez la tasse dans un endroit chaud (au bout de quelques instants, le mélange va augmenter de volume et faire des bulles).","Dans une terrine, mélangez la farine, une demi-cuillerée à café de sel, deux cuillerées à soupe d’huile, la levure délayée et, petit à petit, deux verres d’eau.","Pétrissez cette pâte jusqu’à en former une boule élastique et lisse. Poudrez-la légèrement de farine et laissez-la reposer une heure dans une grande jatte couverte, dans un endroit chaud sans courant d’air.","Lavez les tomates, coupez-les en rondelles et garnissez-en le fond de pâte.","Coupez le fromage en plaquettes fines. Déposez-les sur les tomates et, au-dessus, les filets d’anchois, les olives hachées, les câpres et le thon.","Épicez avec sel, poivre et origan.","Mettez au four 20 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_mogador","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pithiviers","name":"Pithiviers","ingredients":["500 g de pâte feuilletée (recette),","un œuf,","une cuillerée à soupe de sucre glace ;","100 g d'amandes en poudre,","100 g de beurre ramolli,","huit cuillerées à soupe de sucre,","deux jaunes d'œuf,","et une cuillerée à soupe de kirsch ou de rhum."],"steps":["Confectionner la pâte feuilletée :","La couper en deux et en conserver une moitié au frais.","Sur un plan de travail fariné, l'autre moitié de la pâte sur une épaisseur de trois millimètres.","Sur cette abaisse, renverser un à tarte de 22 cm de diamètre et découper un disque de pâte en suivant le bord de la ; il servira pour la couche inférieure du gâteau.","Enrouler le disque de pâte autour du puis le dérouler sur une à pâtisserie légèrement graissée.","Le mettre au .","Sortir du réfrigérateur l'autre moitié de la pâte,","l' sur une épaisseur de cinq millimètres,","découper un autre disque de 22 cm de diamètre.","L'enrouler autour du rouleau et le conserver tel quel au frais.","Pour préparer la crème d'amandes :","blanchir le beurre avec le sucre jusqu'à obtenir un mélange crémeux et bien mousseux,","ajouter les autres ingrédients et mélanger rapidement,","faire durcir cette crème au réfrigérateur pendant une à deux heures.","Retirer du réfrigérateur la plaque portant le disque de pâte destiné à la couche inférieure du gâteau et placer en son centre la crème d'amandes.","Sortir du réfrigérateur l'autre disque de pâte et le dérouler sur le premier en appuyant bien sur le bord avec les doigts légèrement farinés, pour mieux souder les bords. Pour une meilleure adhérence, on peut passer un peu de dorure entre les deux couches de pâte.","À l'aide d'un pointu, découper le bord en festons. Mettre au réfrigérateur pendant 20 minutes et, en attendant, allumer le four à 220°C.","Sortir le gâteau du réfrigérateur. Badigeonner la dorure sur toute la surface de la tourte, en veillant à ce qu'il ne coule pas au-delà du bord, ce qui empêcherait la pâte de gonfler uniformément.","Avec le dos d'un couteau, pratiquer dans le couvercle de pâte des marques courbes de trois millimètres de profondeur, du centre à l'extrémité des festons, comme pour dessiner une fleur.","Mettre le gâteau à chaud pendant cinq minutes, puis abaisser la température du four à 200°C et laisser cuire encore 40 minutes jusqu'à ce qu'il soit bien doré.","Retirer du feu, saupoudrer de sucre glace et remettre au four, en portant la température au maximum ou en allumant le gril quelques minutes pour faire fondre le sucre.","Faire glisser délicatement la tourte sur une grille froide pour la faire refroidir.","Servir tiède ou froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPithiviers","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Pithiviers_de_faisan.jpg/960px-Pithiviers_de_faisan.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Popo le Chien","licence":"CC0"},{"title":"fr:Livre de cuisine/Piquant Bourbonnais","name":"Piquant Bourbonnais","ingredients":["500 g de farine,","2 s,","100 g de beurre fondu,","20 g de sucre en poudre,","8 g de sel,","1/2 verre d'eau chaude,","600 g de pommes."],"steps":["Délayer la farine avec les œufs, le beurre fondu, le sucre en poudre, le sel et l'eau, jusqu'à obtention d'une pâte épaisse et collante, un peu plus molle qu'une pâte à pain.","Couper les pommes en petits cubes et les ajouter en mélangeant bien.","Verser le tout en boule sur papier ou tôle beurrée. Aplatir la boule pour lui donner 8 cm d'épaisseur environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPiquant_Bourbonnais","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza familiale","name":"Pizza familiale","steps":["Verser la farine dans un bol ou .","Dans le verre doseur, verser l’eau tiède.","Ajouter le sel, le sucre, puis la levure boulangère.","Bien mélanger jusqu'à dissolution de la levure.","Laisser reposer 3-4 minutes.","Verser le mélange dans le bol.","Pétrir la pâte.","(Ajouter de la farine si la pâte est encore trop collante).","Une fois une pâte homogène formée, ajouter l’huile d’olive et pétrir à nouveau.","Couvrir d’un linge humide et laisser reposer environ 20 min.","Pétrir à nouveau avant d’étaler au jusqu’à obtention d’une pâte fine.","Étaler le coulis de tomates sur la pâte.","Ajouter les tranches entières, sans les couper, et les disposer collées les unes aux autres.","Couper la mozzarella en dés.","La disposer sur la préparation.","Terminer en saupoudrant d’emmental râpé.","Mettre au four préchauffé pendant 15 min, thermostat 180 °C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_familiale","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Pr%C3%A9paration_d%27une_pizza_maison%2C_mars_2020_%28027%29.jpg/960px-Pr%C3%A9paration_d%27une_pizza_maison%2C_mars_2020_%28027%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Pizza végétalienne","name":"Pizza végétalienne","ingredients":["250 g de","150 ml d’eau tiède","1 sachet de boulangère","2 cuillères à soupe d’huile d’olive","sel","tomates, oignons, s","champignons","d’olive","sel, et épices","maïs","grillé","brocolis","s en rondelle","..."],"steps":["Mettre la farine dans une terrine, y faire un puits et y verser l’eau tiède et la levure. Attendre 10 min que la levure se réhydrate. Ajouter l’huile d’olive et le sel. Mélanger jusqu’à ce que la pâte se décolle des parois. Laisser lever 2 h. dans un endroit tiède.","Sauce tomate : faire revenir à la poêle tous les ingrédients","Légumes : pré-cruire à l’eau, à la vapeur ou à la poêle tous les légumes qui composent votre pizza","Etaler la pâte (en choisissant l’épaisseur que vous voulez lui donner) sur une plaque de four ou dans un moule. Ajouter la puis les légumes que vous disposez par-dessus. Faire cuire le tout entre 30 et 45 min à th.6-7 (180 / 210°C)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pizza à la pancetta","name":"Pizza à la pancetta","ingredients":["1 pâte à pizza","400 g de concassé de","3 tranches de","120 g de","120 g de","60 g de"],"steps":["Étaler la pâte à pizza dans un moule et la couvrir de concassé de tomates.","Couper le jambon en carré et les disposer sur la pizza.","Couvrir de rondelles de pancetta.","Couper la mozzarella en petits cubes et en recouvrir la pizza, couvrir de comté.","Cuire 15 min au four à 200°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPizza_%C3%A0_la_pancetta","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Pizza_%C3%A0_la_pancetta.JPG/960px-Pizza_%C3%A0_la_pancetta.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Poisson au guazzetto","name":"Poisson au guazzetto","steps":["Dans une poêle de préférence oblongue, faire revenir une gousse d'ail et du persil hachés dans un peu d'huile d'olive extra-vierge.","Avant même que l'ail n'ait doré, mettre le poisson (ou les praires, ou les gambas ou langoustines) dans la poêle, le faire revenir rapidement sur les deux côtés en salant et poivrant légèrement, avant d'ajouter un quart de verre de vin blanc sec et corsé (en Italie on utilise le plus souvent du Verdicchio, de la Vernaccia de San Gimignano, ou de l'Orvieto).","Laisser cuire à feu doux un quart d'heure ou vingt minutes selon la grosseur du poisson ; couvrir pour que le guazzetto (le jus obtenu durant la cuisson) n'évapore pas trop (éventuellement rajouter un tout petit peu d'eau), ajouter un jus de citron juste avant de retirer du feu.","Après avoir vidé et nettoyé le poisson avant de le cuire, on aura garni l'intérieur avec un brin de romarin, une gousse d'ail coupée en deux (dans le sens de la longueur), ou avec une branche de persil ou de basilic à la rigueur, sel et poivre.","On procédera de même pour les crustacés, qu'on servira alors en hors-d'œuvre, et pour les praires ou palourdes (de petite taille), mais dans ce cas on n'utilisera pas de romarin, seulement l'ail et le persil.","Si l'on désire utiliser ces dernières pour confectionner un plat de spaghetti alle vongole (pâtes aux praires), on s'abstiendra d'ajouter le jus de citron, mais on fera rapidement sauter les pâtes al dente (à peine cuites car elles finiront de cuire en revenant dans la poêle avec les praires).","Ce plat, qui ne nécessite guère plus d'une demi-heure entre la préparation et la cuisson, est une base permettant d'accommoder différentes variétés tant de poissons que de fruits de mer.","C'est un mets agréable à déguster durant la période estivale, à laquelle on donnera ainsi une saveur méditerranéenne.","Catégorie:Cuisine italienne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoisson_au_guazzetto","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pommes de terre à la sarladaise","name":"Pommes de terre à la sarladaise","steps":["Pelez vos patates.","Coupez vos pommes de terre en lamelles de 0,5 à 1 cm, suivant les goûts.","Faites fondre dans une grande poêle de la graisse de canard ou d'oie.","Ajoutez vos patates et faites cuire pendant un certain temps à feu fort, pour dorer les patates.","Une fois dorées, laisser cuire à feu doux puis une fois cuites ajoutez ail et persil et servez.","Si vous voulez faire un plat de fête, ajoutez quelques miettes de truffe."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPommes_de_terre_%C3%A0_la_sarladaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poivrons confits","name":"Poivrons confits","ingredients":["5 poivrons : 2 rouges, 3 verts","huile d'olive","sel, poivre","piment doux en poudre"],"steps":["Retirer la queue des poivrons et les pépins à l'intérieur","Disposer les poivrons entiers sur un plat pouvant aller au four","Déposer un filet d'huile d'olive sur les poivrons","Mettre au four à 200°C","Une fois que la peau du poivron brunit et commence à se décoller, retourner les poivrons pour que le reste cuise autant","Les poivrons sont cuits quand toute la peau se décolle et qu'ils perdent de leur fermeté","Sortir les poivrons du four et attendre qu'ils tièdissent (les tremper dans de l'eau froide si vous êtes pressés)","Retirer la peau des poivrons","Les découper en fines lamelles","Mettre les lamelles dans une terrine","Les imprégner d'huile d'olive","Saler, poivrer et saupoudrer de piment selon votre goût"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoivrons_confits","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Chateau_de_Brindos_-_Ballotine_de_lotte_rotie_aux_poivrons_confits.jpg/960px-Chateau_de_Brindos_-_Ballotine_de_lotte_rotie_aux_poivrons_confits.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Placki ziemniaczane","name":"Placki ziemniaczane","ingredients":["2 kg de","sel,"],"steps":["Mixer les pommes de terre, les oignons, ajouter les œufs ;","Mélanger, ajouter de la farine (pour rendre cette pâte plus épaisse) ;","Pétrir, saler et poivrer ;","Constituer des petites galettes d'environ ½ cm d'épaisseur ;","Cuire dans une poêle avec de la matière grasse ;","Déposer sur un papier absorbant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPlacki_ziemniaczane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poivrons rouges aux anchois","name":"Poivrons rouges aux anchois","ingredients":["2 ou 3 poivrons","1 baguette de","anchois"],"steps":["Découper les poivrons rouges en 16 morceaux de 6 centimètres sur 3,5 cm, badigeonnez-les d'huile d'olive côté peau.","Les passer sous le grill du four.","Lorsque la peau est brûlée, les envelopper 10 minutes dans du papier aluminium, puis retirer la peau, les rincer, les éponger.","Salez-les et les cuire une minute de chaque côté dans un peu d'huile d'olive à feu doux.","Déposer chaque tranche de rouge sur une tranche de baguette, déposer dessus un anchois mariné à l'huile","Saupoudrer le dessus d'un peu de cornichons hachés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoivrons_rouges_aux_anchois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ploye","name":"Ploye","ingredients":["200 g de","100 g de blanche","15 g de poudre à pâte","5 g de sel"],"steps":["Mélanger les ingrédients secs, ajouter 20 cl d'eau froide mélanger","Laisser reposer cinq min. Ajouter 10 cl d'eau bouillante, brasser (Si la pâte est trop épaisse, ajouter de l'eau froide)","Cuire dans un poêlon"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPloye","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/JL_Ploy%C3%A9_1506252.jpg/960px-JL_Ploy%C3%A9_1506252.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"G.Garitan","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Polenta savoyarde","name":"Polenta savoyarde","ingredients":["300 g de","150 g de","100 g de lardons","1 l de bouillon","1/2 l de","30 g de","sel,"],"steps":["Chauffer le bouillon.","Faire revenir la semoule, les échalotes et les lardons dans le beurre.","Ajouter le beaufort coupé en lamelles, le lait et le bouillon. Cuire à feu doux 30 min en remuant constamment."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPolenta_savoyarde","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poisson cru","name":"Poisson cru","steps":["Pour la préparation du poisson cru, il faut mariner le poisson dans de l'eau très salée (vous pouvez utiliser du gros sel) et y ajouter de l'oignon finement coupe cela salera le poisson et l'oignon donnera du goût.","Si Le poisson brille, cela prouve que le poisson est bien frais.","Laissez mariner le poisson pendant 30 min minimum.","Une fois le temps écoulé, égoutter le poisson.","Le mettre dans un saladier Ensuite, presser les citrons et le verser sur le poisson.","Le citron a pour effet de cuire le thon.","Vous le laissez marinez le temps que vous désirez, selon la cuisson souhaitée (conseil : un poisson légèrement cuit est meilleur et plus fondant au palais).","Égouttez le poisson et ajoutez a ce moment le lait de coco.","Pour plus de goût et de saveurs on rajoute les légumes.","Catégorie:Recettes de cuisine à base de poisson"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoisson_cru","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e2/Poisson_cru_au_lait_de_coco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Eric Chan","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Poisson cru à la grecque","name":"Poisson cru à la grecque","ingredients":["500 grammes de frais rouge","3 s découpées en lamelles","1/2 en lamelles très fines","1/2 en lamelles très fines","1/2 en petits dés","Oignon vert et ciselé (20 grammes)","fine à l'ancienne","(3 petites cuillères)"],"steps":["Découper le poisson en lamelles fines et les disposer sur un plat","Disposer les tomates découpées en lamelles pour couvrir le poisson","Déposer sur le lit de tomates le mélange poivron vert et poivron rouge, oignon, câpre, oignon vert, persil","Recouvrir le tout avec une légère couche de moutarde, miel et sauce soja( le tout préalablement mélangé)","Ajouter l'huile d'olive sur l'ensemble"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoisson_cru_%C3%A0_la_grecque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Po'e au potiron","name":"Po'e au potiron","ingredients":["1 kg de","4 cuillerées d' en poudre","250 g de","1 gousse de"],"steps":["éplucher et découper en tranches le potiron","faire bouillir les tranches de potiron jusqu'à ce qu'elles soient tendres","vider l'eau et écraser le potiron directement dans la marmite","mélanger le potiron, l'amidon et le sucre - vider la gousse de vanille","bien mélanger le tout et mettre dans un plat (huilé au préalable) au four pendant une demi-heure","sortir le plat du four et verser le lait de coco sur la préparation, la découper en carrés","servir chaud"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPo'e_au_potiron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poires pochées","name":"Poires pochées","ingredients":["d'eau,","de sucre,","de poires (4 ou 6 selon la taille),","le jus d',","de vanille."],"steps":["Mettre bouillir l'eau avec le sucre.","Ouvrir la gousse de vanille en deux, gratter les grains et les mettre dans l'eau avec la gousse.","Peler les poires et les enrober du jus de citron pour éviter qu'elles ne brunissent.","Plonger les poires dans l'eau bouillante avec le jus de citron restant.","Faire revenir à ébullition. Laisser bouillir une ou deux minutes.","Retirer la casserole du feu, la couvrir et laisser infuser à température ambiante.","Une fois refroidies (quelques heures ou pendant la nuit), couper les poires en deux et les évider."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoires_poch%C3%A9es","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poires de Lleida","name":"Poires de Lleida","ingredients":["1'5 litres de lait","250g de sucre","8 poires","6 œufs"],"steps":["Éplucher les poires.","Mettre les poires, le sucre et la cannelle en une casserole, couvertes avec du lait.","Porter à ébullition.","Cuire pendant vingt minutes à feu moyen.","Distribuer les poires en assiettes et laisser refroidir.","Battre les jaunes d'œuf, ajouter le lait filtré et fouetter jusqu'à obtenir une crème.","Verser la crème sur les poires.","Faire une meringue avec les blancs d'œuf restants et en recouvrir la moitié des poires.","Catégorie:Cuisine espagnole Catégorie:Cuisine catalane Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoires_de_Lleida","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poitrine de porc braisée rouge","name":"Poitrine de porc braisée rouge","ingredients":["700 g de poitrine de, découpée en dés","3 cuillères à soupe d' végétale","2 cuillères à soupe de","350 ml de ou de porc","1 cuillère à soupe de émincé","2 cuillères à soupe de épaisse vieillie","50 ml de chinois de cuisine (shaoxing)","3 étoiles d'","4 petites s émincées"],"steps":["Dans une poêle moyenne à feu vif, chauffer l'huile et fondre le sucre jusqu'à obtenir un caramel.","Ajouter les cubes de porc et dorer la viande.","Baisser le feu et ajouter le bouillon, le gingembre, les étoiles d'anis, la sauce de soja, le vin de riz shaoxing.","Couvrir et mijoter pendant 40 minutes en remuer de temps en temps pour éviter que le fond ne brûle.","Retirer le couvercle et ajouter la ciboule.","Réduire la sauce jusqu'à ce qu'elle soit épaisse et bien noire.","Vous pouvez dès à présent servir le plat mais il devient meilleur si on le laisse refroidir et reposer au réfrigérateur pendant une journée pour laisser les saveurs se développer.","Servir avec du riz blanc et garnir de ciboule émincée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoitrine_de_porc_brais%C3%A9e_rouge","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pommes dauphines","name":"Pommes dauphines","ingredients":["350 g de pommes de terre,","80 g de beurre,","25cl d'eau,","125 g de farine,","4 s,","sel,","poivre,","noix de muscade."],"steps":["Faire cuire les pommes de terre à l'eau bouillante, puis les peler et les mettre en purée.","Les faire sécher au micro-ondes pour avoir 250 g de pommes de terre sèche."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPommes_dauphines","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Plat_%28noix_de_quasi_de_veau_au_jus_truffe%2C_%C3%A9tuv%C3%A9e_de_panais%2C_pomme_dauphines_et_chips_croustillantes%29_%28Munster%29_%282%29.jpg/960px-Plat_%28noix_de_quasi_de_veau_au_jus_truffe%2C_%C3%A9tuv%C3%A9e_de_panais%2C_pomme_dauphines_et_chips_croustillantes%29_%28Munster%29_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gzen92","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Potjevleesch","name":"Potjevleesch","ingredients":["poulet (300 grammes),","lapin (300 grammes),","veau (300 grammes de flanchet),","poitrine de lard,","oignons,","sel, poivre,","thym, laurier, baies de genévrier,","vin blanc ou vinaigre de vin,","eau."],"steps":["Disposer dans le fond de la terrine une couche d'oignons coupés en rondelles.","Ajouter sel, poivre, thym, laurier et les baies de genévrier.","Recouvrir de morceaux de poulet, lapin, veau et porc selon les proportions désirées.","Alterner successivement par couches oignons et viandes.","Puis verser eau et vinaigre ou eau et vin blanc en proportions égales sur la viande qui doit être complètement recouverte.","Porter à ébullition et laisser cuire à feu doux 3 à 4 heures. Ajouter un peu de mélange vinaigre-eau","Laisser refroidir doucement puis placer au réfrigérateur pendant au moins 12 heures pour laisser prendre la gelée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotjevleesch","country":"Belgium","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Jielbeaumadier_potjevleesch_2010.jpg/960px-Jielbeaumadier_potjevleesch_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jiel Beaumadier","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Potage aux lentilles corail","name":"Potage aux lentilles corail","ingredients":["300 g de lentilles corail","2 l de bouillon de légumes","1 gousse d’","sel,,,"],"steps":["Rissoler l’oignon émincé, l’ail écrasé et les carottes en rondelles, leur ajouter les lentilles, le bouillon et l’assaisonnement. Porter à ébullition, cuire 30 min à la casserole à pression","Servir chaud avec des croûtons de pain"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotage_aux_lentilles_corail","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Potage aux pois cassés","name":"Potage aux pois cassés","ingredients":["300 g de","2 l d'eau","Gros sel"],"steps":["Plonger les pois cassés dans l'eau salée","Porter à ébullition","Cuire 60 min environ","Passer le potage au moulin à légumes ou au mixer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotage_aux_pois_cass%C3%A9s","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Potage aux cinq légumes","name":"Potage aux cinq légumes","ingredients":["1,5 litre d'eau","sel,,"],"steps":["Éplucher les légumes, les laver, les couper en morceaux","Dans la cocotte, ajouter l'eau, saler et plonger les légumes","Porter à ébullition et cuire 20 min","Passer au mixeur avec 3/4 du bouillon","Ajuster en ajoutant du bouillon"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotage_aux_cinq_l%C3%A9gumes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pommes à la canadienne","name":"Pommes à la canadienne","ingredients":["2 pommes pelées, épépinées et coupées en fines tranches","2 bananes épluchées et coupées en rondelles","sirop d'érable","Glace à la","cerneaux de noix, raisins secs"],"steps":["Dans une poêle, faites cuire les tranches de pommes et les rondelles de bananes avec un peu de sirop d'érable.","Répartissez les tranches de pommes et les rondelles de bananes cuites dans les assiettes à dessert.","Réutilisez la poêle pour faire légèrement revenir les cerneaux de noix et les raisins secs.","Ajoutez dans chaque assiette à dessert, une boule de glace à la cannelle, et parsemez de quelques cerneaux de noix et de raisins secs préalablement revenus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPommes_%C3%A0_la_canadienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pommes à la grivette","name":"Pommes à la grivette","ingredients":["5 pommes","½ l de caillé","Feuilles de"],"steps":["Râper 4 pommes avec leur peau (ôter le cœur et les pépins).","Mélanger au lait, réserver au frais.","Répartir la préparation dans des récipients individuel, décorer de lamelles de pommes et de feuilles de menthe."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPommes_%C3%A0_la_grivette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Pommes_%C3%A0_la_grivette.jpg/960px-Pommes_%C3%A0_la_grivette.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fanny Schertzer","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Potjevleesch2","name":"Potjevleesch2","ingredients":["poulet (300 grammes),","lapin (300 grammes),","veau (300 grammes de flanchet),","poitrine de lard (200 grammes)+200 g échine de porc,","oignons ou échalotes (200 grammes),","sel, poivre,","thym, laurier, baies de genévrier,","vin blanc sec (½ litre) (ou vinaigre de vin) ou bière des trois monts dans laquelle on ajoute des feuilles de gélatine,","eau,","1 sachet de gelée au madère."],"steps":["Disposer dans le fond de la terrine une couche d'oignons coupés en rondelles.","Ajouter sel, poivre, thym, laurier et les baies de genévrier.","Recouvrir de morceaux de poulet, lapin, veau et porc selon les proportions désirées.","Alterner successivement par couches oignons et viandes.","Puis verser eau et vinaigre ou eau et vin blanc en proportions égales sur la viande qui doit être complètement recouverte.","Porter à ébullition et laisser cuire à feu doux 3 à 4 heures. Ajouter un peu de mélange vinaigre-eau + 1 verre de genièvre.","10 min avant la fin de la cuisson ajouter la gelée que vous aurez préparée.","Laisser refroidir doucement puis placer au réfrigérateur pendant au moins 12 heures pour laisser prendre la gelée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotjevleesch2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pompe de Lissonnat","name":"Pompe de Lissonnat","ingredients":["farine de seigle,","sucre,","4 ,","fruits secs (pruneaux, abricots, raisins, etc.),","lait."],"steps":["Dans un plat à flans, mettre 6 cuillères de farine de seigle.","Rajouter 6 cuillères de sucre.","Délayer dans du lait afin d'obtenir une pâte semi-liquide.","Casser les 4 œufs et mettre tout leur contenu dans le plat.","Rajouter enfin les fruits secs. Il n'y a pas de dosage précis, tout dépend des goûts des futurs consommateurs !","Faire cuire au four doucement pendant 1 h 30.","Manger chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPompe_de_Lissonnat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pot au feu végétalien","name":"Pot au feu végétalien","steps":["Mélanger la poudre de gluten, le sel et la farine, y ajouter de l’eau et de la sauce de soja et pétrir jusqu’à obtenir une pâte lisse et élastique. Enfermer la masse dans une mousseline. Chauffer une grande quantité d’eau, additionnée du bouillon de légumes. Y plonger le seitan et le faire cuire à gros bouillons pendant une demi-heure. L’égoutter et le réserver.","Eplucher les châtaignes. Les faire cuire à la suite du seitan dans l’eau bouillante pendant 5 à 10 minutes. Les égoutter."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot_au_feu_v%C3%A9g%C3%A9talien","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Porc au caramel","name":"Porc au caramel","ingredients":["300 g de poitrine de porc,","300 g d’épaule de porc,","6 cuillères à soupe de sucre en poudre ou 20 morceaux de sucre,","6 cuillères à soupe de nước mắm,","1 cuillère à soupe d' végétale,","1 cuillère à café de gingembre moulu ou un morceau de gingembre frais coupé en petits dés (mais les enlever après cuisson pour éviter de mordre dedans),","1 gros oignon coupé en fines lamelles,","1 gousse d' et 1 ,","Poivre et sel selon votre goût (le nuoc mam est déjà très salé, il est important de goûter avant de servir car le plat peut être fade si pas assez salé),","4 œufs écalés ou non (facultatif mais intéressant avec cette recette),","un peu de ciboulette taillée en petits bâtonnets (pour la décoration),","quelques feuilles de coriandre (pour la décoration),","riz blanc parfumé pour l'accompagnement."],"steps":["Couper la poitrine de porc et l’épaule de porc, en lanière ou en dés. Bien enlever les morceaux d'os et de cartilage, et éventuellement la couenne et le surplus de gras.","Épluchez et émincez l'oignon, l'ail et l'échalote en fines lamelles.","Préparer le gingembre en le moulant finement ou en le découpant en petits dés.","Mélangez la viande, la moitié de l'oignon, de l'ail et de l'échalote à 1 c. à soupe d'huile. Mélangez bien, salez et faites mariner 30 minutes (ou plus).","Dans une casserole, mettre l'huile et y ajouter la viande mélangée et marinée et laisser revenir à feu vif. Faire dorer la viande sur chaque côté.","Caramélisez le sucre dans une casserole : feu vif, déposer le sucre en poudre ou en morceaux (on peut alors mouiller avec de l'eau les morceaux), le sucre va se mettre à chauffer et à bouillonner, bien mélanger et surveiller, à un moment il va prendre rapidement une couleur brun de plus en plus foncée et se liquéfier. Sortir du feu, et ajouter la viande.","Ajouter le poivre et le gingembre, puis recouvrir largement avec de l’eau froide ; ajouter le nuoc-mam, les œufs.","Laisser mijoter et réduire pendant environ une heure, en tournant régulièrement jusqu’à ce que le porc soit bien tendre.","Ajouter un peu d’eau en cours de cuisson si nécessaire, mais le plat doit être servi pratiquement sec.","Servir chaud avec du riz blanc parfumé et décorer avec la ciboulette et la coriandre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPorc_au_caramel","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Travers_de_porc_au_caramel_%28Auberge_Rouge%2C_Saint-Maurice-de-Beynost%29.JPG/960px-Travers_de_porc_au_caramel_%28Auberge_Rouge%2C_Saint-Maurice-de-Beynost%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Potage pékinois","name":"Potage pékinois","ingredients":["½ litre de bouillon de","3 cuillères à café de vinaigre d'alcool","½ cuillère à café de poivre noir moulu","un peu de purée de","3 cuillères à café de fécule","1 cuillère à café d'huile de sésame","½ cuillère à café de","une pincée de glutamate (accessoire)","un œuf","50 g de blanc de poulet","50 g de jambon","15 g de champignons chinois parfumés séchés","50 g de pousses de bambou","15 g chou-rave en conserve (zha cai 榨 菜)","ciboule émincée","chinois (brin de coriandre) émincé"],"steps":["préalablement, faire tremper les champignons dans de l'eau tiède une heure, laver et égoutter","couper en petits morceaux poulet, jambon, champignons, bambou,","délayer la fécule dans une partie (environ 5 centilitre) du bouillon froid","porter à ébullition le reste du bouillon","ajouter les morceaux de légume","30 secondes plus tard, ajouter poulet et jambon","ajouter vinaigre, poivre, piment, de sésame sucre glutamate","ajouter doucement la fécule délayée en remuant bien","ajouter l'œuf cru battu en remuant bien","terminer en ajoutant ciboule et persil chinois"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPotage_p%C3%A9kinois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Porc au lait de coco","name":"Porc au lait de coco","ingredients":["viande de porc pour quatre,","200 à 250 mL de lait de coco,","1 boîte (350 g) de pulpe de tomate,","2 ou 3 gousses d'ail,","2 oignons,","1 branche de persil (ou de thym),","1/2 c.c. de poudre de curry,","1/2 c.c. de poudre de curcuma,","noix de muscade,","sel,","poivre noir."],"steps":["Mixer l'ail, les oignons et le persil.","Faire revenir dans une sauteuse la viande coupée en morceau et le hachis dans une peu d'huile, pendant 3 à 5 minutes.","Ajouter le lait de coco et la pulpe de tomate. Assaisonner avec le curry, le curcuma, un peu de muscade rappée, sel et poivre au goût.","Laisser cuire à feu moyen une dizaine de minute, puis baisser le feu et faire mijoter encore 30 minutes ou plus.","Servir par exemple avec du riz ou de la semoule."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPorc_au_lait_de_coco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ponzu","name":"Ponzu","steps":["1/2 tasse de sauce de soja,","1/2 tasse de jus de citron sans pulpe (ou idéalement, de jus de yuzu ou sudachi, des variétés de citron au Japon),","2 c.s. de mirin,","1/4 tasse de dashi,","1 c.s. de vinaigre de riz."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPonzu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/1/17/Ponzu_kabosu_vert.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AnonymousUnknown author","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Porc laqué","name":"Porc laqué","ingredients":["1 kg d'épaule de","2 cuillères à soupe de foncée vieillie","2 cuillères à soupe de ordinaire","2 cuillères à soupe de","2 cuillères à soupe de de cuisine (shaoxing) ou bien du","2 cuillères à soupe de","4 cuillères à soupe de","½ cuillère à café de"],"steps":["Découper la viande en bandes d'une épaisseur de sur de long ; la viande conservera ainsi sa forme lorsqu'elle sera suspendue durant la cuisson.","Piquer la viande avec une fourchette. Cela la rendra plus tendre et permettra à la marinade de mieux assaisonner la viande.","Mélanger ensemble tous les autres ingrédients.","Recouvrir complètement les bandes de porc avec la marinade.","Couvrir hermétiquement et placer au réfrigérateur pendant plusieurs heures, de préférence toute une nuit voire une journée complète.","Préchauffer le four à 230°C et recouvrir un plat allant au four de papier aluminium.","Suspendre la viande si possible ou placer les morceaux sur le plat. Ne pas trop empiler les morceaux de viande.","Rôtir pendant 20 minutes jusqu'à ce que la viande soit bien cuite. Badigeonner de marinade au moins deux fois pour former une croûte caramélisée sur la viande. La viande devrait prendre une jolie couleur rouge pendant la cuisson.","Laisser refroidir la viande suspendue ou la placer sur une grille.","Servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPorc_laqu%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Porridge de riz","name":"Porridge de riz","ingredients":["220 g de lavé et égoutté","2,5 litres de (ou simplement de l'eau)","de la (facultatif)","de l' (facultatif)","du blanc (facultatif)","3 s émincées","4 cuillères à soupe de feuilles de fraiches émincées","2 cuillères à soupe de graines de","30 g de haché"],"steps":["Placer le riz dans la casserole et ajouter le bouillon ou l'eau. Amener à ébullition.","Laisser cuire à feu très doux pendant 1 heure et 45 minutes, jusqu'à 2 heures, ou jusqu'à ce que le riz devienne pâteux.","Ajouter la sauce soja, l'huile de sésame et parfumer avec du poivre blanc.","Ajouter la garniture de ciboule, de coriandre, de sésame et de gingembre suivant vos préférences."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPorridge_de_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Boiled_rice_with_beans_and_potato_porridge.jpg/960px-Boiled_rice_with_beans_and_potato_porridge.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bukky658","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Potée du Soir","name":"Potée du Soir","ingredients":["2 feuilles de blettes","2-3 pommes de terre (Nicolas)","1 volume de pâtes (nouilles)","noix ou châtaignes","maïs sec (non moulu)","environ 4 volumes d'eau (pour recouvrir le tout dans la casserole)","1 aubergine (de taille moyenne)"],"steps":["Peler les pommes de terre et les mettre dans la casserole. couper environ la moitié de l'aubergine","préparer les cardes de bettes comme d'habitude. coupez les pour les mettre dans la casserole","Mettez les pâtes puis recouvrez d'eau, ajoutez le maïs et les noix ou châtaignes.","Laissez cuire à feu doux pendant une durée moyenne."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot%C3%A9e_du_Soir","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Potée comtoise","name":"Potée comtoise","ingredients":["300 g de lard salé ou de travers de porc franc-comtois,","1 palette de porc fumée de 1 kg franc-comtois,","2 saucisses de Morteau Label Franche Comté,","300 g de poitrine fumée franc-comtoise,","200 g de carottes,","5 pomme de terre,","100 g de navets,","3 poireaux,","2 choux,","1 oignon,","1 ail,","1 bouquet garni (thym, laurier),","Du pain de campagne rassis."],"steps":["Dans un grand mettez le lard, la poitrine fumée, la palette, les pommes de terre, carottes et les poireaux coupés en gros morceaux, l'oignon, et le bouquet garni, couvrez largement d'eau froide, 1 trait d'huile d'olive, poivre, (pas de sel car les viandes salées le sont suffisamment), couvrez avec le couvercle et laissez mijoter à feu doux pendant 45 min,","Ajoutez le chou en gros morceaux et les saucisse de Morteau piquées et laissez cuire à feu doux pendant à nouveau 45 minutes,","Égoutter les légumes et les viandes. Mettre les légumes au centre d'un plat creux, couper les viandes en gros morceaux et les disposer tout autour. Servir avec des lamelles de pain de campagne rassis avec la potée dessus,","Accompagner de vin d'Arbois du Jura rouge fruité ou de bière blanche,","Boire le bouillon de viande et de légume au repas du soir accompagner des tartines de pain de campagne frottées légèrement à l'ail et grillés au four avec un peu de comté râpé dessus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot%C3%A9e_comtoise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/44/Pot%C3%A9e_comtoise_002.JPG/960px-Pot%C3%A9e_comtoise_002.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Poulet fafa","name":"Poulet fafa","ingredients":["1 gros poulet, vidé, désossé et coupé en gros morceaux,","1 kg de pousses d'épinards ou de fafa,","3 gros oignons blancs,","1 gousse d'ail,","de la racine de gingembre, 4 à 6 cm selon la grosseur,","25 cl de lait de noix de coco,","une demi noix de muscade,","10 cl d'huile d'arachide,","1 tablette de bouillon de volaille,","15 cl d'eau, sel et poivre du moulin."],"steps":["Désossez le poulet et coupez-le en gros morceaux.","Épluchez et émincez les oignons, épluchez et hâchez la gousse d'ail, pelez et râpez le gingembre, lavez et équeutez les épinards, râpez la noix de muscade.","Faites chauffer la moitié de l'huile dans la sauteuse, et faites y fondre les oignons à feu moyen pendant 5 minutes, puis retirez-les et réservez-les.","Ajoutez l'huile restante, et mettez à dorer à feu vif pendant 5 minutes, les morceaux de poulet avec l'ail, et en les retournant.","Remettez les oignons fondus, et ajoutez le gingembre, la noix de muscade et le cube de bouillon émietté.","Mélangez bien le tout, mouillez avec l'eau, salez et poivrez, et laissez cuire pendant encore 7 minutes à feu vif.","Ajoutez les pousses d'épinards et laissez cuire à feu vif, en remuant pendant encore 5 minutes.","Ajoutez le lait de noix de coco et laissez cuire à feu vif jusqu'à frémissement.","Servez dans un plat de service accompagné de riz à l'ananas."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_fafa","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet basquaise","name":"Poulet basquaise","ingredients":["2 s : un rouge, un vert (à l'origine du piment doux du Pays basque).","4 gousses d'","sel et.","1 sauteuse ou un autocuiseur"],"steps":["Découper le poulet","Passer les tomates quelques secondes dans l'eau bouillante pour pouvoir les peler facilement.","Faire revenir le poulet au fond de la sauteuse avec 3 cuillères à soupe d'huile d'olive (ou de graisse d'oie ou canard), une fois doré : égoutter le poulet sur une grille)","Pendant ce temps, dans l'ordre :","peler et couper les oignons","couper les poivrons","peler et couper les tomates","hacher l'ail finement","Saler, poivrer","Ajouter le poulet et placer les blancs en haut pour éviter qu'ils ne sèchent","Fermer le couvercle et laisser mijoter :","à la cocotte-minute : 10 à 15 minutes après que le sifflement a commencé","à la sauteuse une bonne heure"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_basquaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Thon_%C3%A0_la_basquaise_02.jpg/960px-Thon_%C3%A0_la_basquaise_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Poulet au riz","name":"Poulet au riz","ingredients":["1 fermier de 1.000 g","pour 200 g","4 s","2 gros","5 gousses d'","sel,","Durée de préparation: 30 min + 20 min de marinade","Durée de cuisson: 40 min"],"steps":["Couper le poulet fermier en morceaux","Faire mariner dans du sel, du poivre, de l'ail écrasé et du vinaigre pendant 20 minutes","Dans une marmite, verser 3 cuillerées à soupe d'huile","Faire dorer les morceaux de poulet"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_au_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Riz_Cantonais_au_Poulet_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HYL56","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Poularde aux morilles","name":"Poularde aux morilles","ingredients":["Pour 6 personnes :","1 poularde de Bresse,","1 bouteille de vin jaune,","500 g de morilles fraîches ou 50 g de morilles séchées ou lyophilisées si hors saison,","2 grosses cuillères à soupe de crème fraîche,","De l'huile."],"steps":["Laissez tremper 2 heures les morilles dans un récipient d'eau, puis les cuire 30 min dans de l’eau salée, poivrée, à petite ébullition.","Faites découper la poularde en 12 morceaux par votre boucher.","Faites chauffer de l'huile dans une et faites dorer les morceaux de poularde des deux côtés (5 à 10 min). Salez et poivrez.","Déglacez la cocotte avec du Vin Jaune, puis ajoutez le restant de la bouteille, couvrez la cocotte, et cuisez à feu moyen (50 min environ) en surveillant la cuisson jusqu'à ce que le Vin Jaune soit évaporé aux 2/3.","Égouttez au maximum les morilles dans une passoire et ajoutez les dans la cocotte.","Ajoutez et mélangez 2 grosses cuillères à soupe de crème fraîche et faites mijoter 10 min environs puis servir dans la cocotte.","Accompagnez la poularde aux morilles de tagliatelles ou de pâtes fraîches","Accompagnez de Vin Jaune ou d'un autre vin du Jura."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoularde_aux_morilles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Restaurant_le_Rempart_%28Tournus%29_-_Poularde_de_Bresse_aux_morilles.jpg/960px-Restaurant_le_Rempart_%28Tournus%29_-_Poularde_de_Bresse_aux_morilles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Potée de chou blanc","name":"Potée de chou blanc","ingredients":["1 chou blanc,","100 g de tofu fumé,","100 g de gros haricots blancs secs,","15 cl d'huile,","7 cl d’huile d'arachide,","5 g de moutarde au poivre,","1 bouquet garni,","sel."],"steps":["Tremper les haricots dans de l’eau 12 h.","Égoutter, recouvrir d’eau, cuire pendant 45 min avec du sel.","Couper le chou blanc en gros quartiers, cuire à l'eau salée, égoutter.","Rissoler le tofu coupé en gros dés dans l’huile d’arachide, jusqu’à ce qu’il soit bien doré.","Cuire, le tofu, le chou, incorporer la moutarde, le sel, le bouquet garni et laisser mijoter 45 min.","Ajouter les haricots blancs, cuire 15 min.","Déguster la potée bien chaude."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot%C3%A9e_de_chou_blanc","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d4/Pot%C3%A9e_de_chou_blanc.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Avea at French Wikipedia.","licence":"CC BY-SA 1.0"},{"title":"fr:Livre de cuisine/Poulet aux pignons et raisins","name":"Poulet aux pignons et raisins","ingredients":["500 g de","30 g de chaire de","20 g d’","20 g d’oignons séchés","20 g de","20 g de","20 g de","sel,,,,","eau"],"steps":["Laver le poulet, le frotter avec le jus d’un citron, saler, poivrer, saupoudrer d'origan","Préparer la farce : sauter les oignons, ajouter le foie et la chaire hachés","Ajouter 1/2 jus de citron, 1/2 jus de tomate, saler, poivrer, le persil ciselé et de l'origan","Cuire 2 min ajouter le riz","Cuire 10 min, ajouter les raisins secs, les pignons, la cannelle","Laisser refroidir la farce 30 min, farcir le poulet, coudre les extrémités","Éplucher, laver et couper en quart les pommes de terre","Mettre le poulet dans une cocotte entouré des pommes de terres assaisonnées de sel, poivre, origan, jus de citron, jus de tomates, ajouter 20 cl d'eau","Cuire à 180°C 1 heure et demi, retourner le poulet chaque 1/2 heure en ajoutant 20 cl d'eau","Ajouter 30 cl d'eau, couvrir et cuire 30 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_aux_pignons_et_raisins","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet au gingembre et cardamome","name":"Poulet au gingembre et cardamome","ingredients":["4 escalopes de","75 g de poudre d'","2 gousses d'","2,5 g de","4 capsules de","1 cuillères à café de","150 à 200 ml de liquide","45 ml d'eau","1 filet d'","400 g de"],"steps":["Laver, éplucher et couper le gingembre. Le mixer avec l'ail, la poudre d'amande et l'eau.","Couper le poulet en dés, faire revenir les blancs de poulet 7-8 min dans un filet d'huile.","Dans la même poêle, faire revenir une dizaine de minutes les capsules de cardamome avec l'oignon épluché et coupé. Retirer la cardamome.","Ajouter le mélange de gingembre, d'eau et d'ail, ainsi que le cumin. Mélanger constamment.","Incorporer le yaourt cuillère par cuillère. Ajouter le crème fraîche et le poulet. Cuire à feu doux 10 min.","Servir accompagné de riz cuit à l’eau"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_au_gingembre_et_cardamome","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet au riesling","name":"Poulet au riesling","ingredients":["1 de 1,5 kg en morceaux","200 g de de Paris","80 g de","25 cl de","20 cl de bouillon de volaille préparé avec un cube","15 cl de","15 cl d'","7 cl de","1 jaune d'","1 gousse d'","1 bouquet de","râpée","sel,"],"steps":["Couper les champignons en lamelles, émincer les échalotes, hacher le persil et écraser la gousse d'ail","Chauffer l'huile et 40 g de beurre dans une cocotte puis faire revenir les morceaux de poulet jusqu'à ce qu'ils soient dorés. Les retirer et les mettre de côté.","Ajouter le beurre restant dans la cocotte pour y sauter les champignons. Lorsqu'ils commencent à dorer, ajouter les échalotes, le persil et l'ail. Laisser blondir quelques minutes à feu vif.","Saler et poivrer les morceaux de poulet, puis les remettre dans la cocotte. Mélanger. Verser le cognac et flamber avec une allumette.","Ajouter ensuite le riesling lorsque les flammes se sont éteintes. Laisser frémir 5 min puis ajouter le bouillon de volaille. Assaisonner de sel, de poivre et de noix de muscade. Couvrir la cocotte et laisser mijoter 1h30 à feu doux en arrosant de temps en temps les morceaux de poulet.","Au dernier moment, fouetter le jaune d'œuf et la crème fraîche dans un bol. Verser dans la cocotte en mélangeant délicatement. Servir sans attendre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_au_riesling","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Potée lorraine","name":"Potée lorraine","ingredients":["1 jarret de porc demi-sel,","2 saucisses fumées,","100 g de lardons,","250 g de haricots blancs,","4 carottes,","4 navets,","4 petits poireaux,","6 pommes de terre,","1 petit chou frisé,","1 oignon piqué d'un clou de girofle,","1 bouquet garni,","2 cuillerées à soupe d'huile,","sel et poivre."],"steps":["Trempez Les haricots dans l'eau froide (12 h).","Mettez-les avec le jarret dans un faitout avec l'oignon et le bouquet garni.","Couvrez d'eau, portez à ébullition, puis écumez.","Laissez cuire à l'eau frémissante 1h50.","Pelez les carottes et les navets.","Nettoyez les poireaux, liez-les.","Ajoutez ces légumes, les saucisses et les lardons au bout d'1 h de cuisson.","Blanchissez les feuilles de chou 2 min dans de l'eau bouillante salée.","Épluchez les pommes de terre.","Faites-les cuire 20 min.","Servez la potée chaude avec les pommes de terre et arrosez de bouillon."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot%C3%A9e_lorraine","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/ff/L%27Exposition_Coloniale_Internationale_de_1931%2C_le_restaurant_La_Pot%C3%A9e_Lorraine_-_A65728S.jpg/960px-L%27Exposition_Coloniale_Internationale_de_1931%2C_le_restaurant_La_Pot%C3%A9e_Lorraine_-_A65728S.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gadmer Frédéric","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Poulet DG","name":"Poulet DG","ingredients":["1 de 1.5kg","10 murs","3 s","3 ou 4 s fraîches","3 s","3-5 cubes Honig","raffinée","1 gousse d'","2 branches de"],"steps":["Couper le poulet en petit morceaux et laisser mariner dans les cubes avec du basilic préalablement finement haché.","Couper les oignons en rondelles et les faire blanchir dans l'huile chaude. Faire dorer le poulet mariné dans les oignons blanchis en le retournant de sorte que toutes les faces soient dorées.","Couvrir et laisser mijoter 5 min. Dès que la volaille transpire, ajouter la tomate épépinée, grossièrement coupée et l'ail.","laisser mijoter à feu doux en secouant la marmite pour éviter l'émiettement de la viande.","Dans une friteuse, faire frire les plantains épluchés et découpés en grosses rondelles.","Lorsque la tomate est cuite, ajouter les poivrons et les carottes coupés en gros dés, éventuellement du curry des indes. Ajuster l'assaisonnement en salant et poivrant.","Mélanger les frites de plantain à cette sauce au moment se servir chaud.","Régalez vous avec du bon vin de raphia frais!!!"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_DG","country":"Cameroon","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/Poulet_DG_servi_%C3%A0_Paris_%281%29.jpg/960px-Poulet_DG_servi_%C3%A0_Paris_%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ji-Elle","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Potée bourguignonne","name":"Potée bourguignonne","ingredients":["1 kg d'échine de salée","500 g de jarret de porc frais","500 g de à l'","300 g de s en gros quartiers","200 g de s en gros quartiers","100 g de x en gros quartiers","100 g d's en gros quartiers","un vert moyen blanchi","8 en gros quartiers","4 ℓ d'eau ou de consommé blanc"],"steps":["Mettre l'échine et le jarret de porc dans la marmite et mouiller à couvert avec l'eau.","Faire bouillir, écumer.","Ajouter les carottes, navets, poireaux, oignons et chou.","Cuire à ébullition pendant 3h30.","Une demi-heure avant de servir, ajouter le cervelas et les pommes de terre.","Pour servir, verser le bouillon en soupière sur du pain de campagne en tranches, ajouter une partie des légumes et servir à part les viandes avec le reste de légumes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPot%C3%A9e_bourguignonne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pouding au pain","name":"Pouding au pain","ingredients":["Du vieux pain (évitez la pâtisserie),","du lait en quantité suffisante pour tremper le pain,","des œufs,","du sucre,","des raisins,","du sucre glace ou du chocolat,","optionnellement du rhum,","éventuellement un peu de farine."],"steps":["Faire chauffer le lait,","trempez le vieux pain en morceaux dans le lait bouillant,","une fois refroidi suffisamment, malaxez à la main pour obtenir une pâte homogène,","ajoutez des œufs, du sucre, des raisins et optionnellement du rhum.","éventuellement, si le mélange est devenu trop liquide, vous pouvez ajouter de la farine.","Ensuite, versez dans un moule et enfournez dans un four pas trop chaud (180 °C) pendant une heure minimum,","surveillez la cuisson à la pointe d'un couteau ; veillez à ce que le gâteau ne se colore pas trop.","Garnissez-le avec du sucre glace ou du chocolat."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPouding_au_pain","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet kédjénou","name":"Poulet kédjénou","ingredients":["Un entier, découpé en morceaux","Deux fraiches, coupées en dés","Une épluchée et coupée en petit morceaux","Deux, hachés","Quatre gousses d', hachées","Deux feuilles de","Une cuillère à café de","Une cuillère à soupe de râpé","Un frais","100 ml de d'arachide ou végétale","Sel et"],"steps":["chauffer l’huile dans la cocotte minute, et faire revenir les morceaux de poulet","Ajouter l’oignon, le thym, les feuilles de laurier et le gingembre râpé, sauter quelques minutes","Puis ajouter l'aubergine, les dés de tomates, l'ail haché et le piment","Saler, poivrer, mélanger le tout et fermer la cocotte","Ne pas ajouter d’eau, réduire le feu à un niveau très doux","Puis laisser mijoter pendant 30 minutes, secouer la cocotte très fort toutes les 5 ou 10 minutes pour éviter que la sauce ne brûle ou ne colle au fond de la marmite"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_k%C3%A9dj%C3%A9nou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Kedjenou_de_poulet_servi_dans_un_talier.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Papischou","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Poulet du général Tao","name":"Poulet du général Tao","steps":["Battre les œufs avec la sauce soja et le sel.","Ajouter le poulet au mélange et incorporer la fécule de maïs pour épaissir le tout.","Mélanger les ingrédients de la sauce dans un autre bol et réserver. Éliminer les grumeaux de fécule de maïs.","Faire chauffer l'huile dans un wok et griller les morceaux de poulet jusqu'à ce qu'ils soient bien dorés. Pour une friture, chauffer l'huile à 180 °C et faire frire les morceaux de poulet jusqu'à ce qu'ils soient croustillants (environ 3 minutes). Absorber l'excédent d'huile à l'aide de papier absorbant.","Mettre 2 cuillères à soupe d'huile dans le wok et faire sauter les oignons verts et les piments pendant 30 secondes.","Ajouter les cubes de poulet dorés dans le wok et remuer le tout.","Épaissir la sauce dans une casserole à feu doux.","Verser la sauce dans le wok contenant le poulet et remuer le tout.","Servir immédiatement avec du riz blanc ou du riz sauté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_du_g%C3%A9n%C3%A9ral_Tao","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet de Janzé à la normande","name":"Poulet de Janzé à la normande","ingredients":["1 de Janzé IGP","10 cl de","50 cl de","1 l de brut","1 sauteuse"],"steps":["Coupez le poulet en morceaux.","Faites chauffer dans une cocotte du beurre avec un filet d’huile pour faire ensuite dorer les morceaux de chaque côté, lorsqu’ils sont bien dorés, bien au chaud.","Après avoir essuyé la cocotte, mettez la nouveau sur le feu avec un morceau de beurre et une pointe d’huile pour faire colorer, à leur tour, les oignons pelés et finement coupés.","Rajoutez les morceaux de poulet et lorsque c’est bien chaud, flambez le tout avec le calvados puis ajoutez le cidre.","Faites mijoter cette préparation pendant 1h30 environ.","Après ce temps, réservez de nouveau les morceaux de poulet afin de faire réduire le jus de cuisson en y incorporant la crème fraiche.","Y remettre ensuite les morceaux de poulet pour les servir bien chaud marinés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_de_Janz%C3%A9_%C3%A0_la_normande","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée aux brèdes mafanes","name":"Purée aux brèdes mafanes","ingredients":["6 pommes de terre,","1 gousse d'ail ou échalotes grises,","50 g de brèdes mafanes,","40 cl de lait."],"steps":["Cuire les pommes de terre à l'eau sans la peau jusqu'à ce qu'elles soient molles.","Couper les feuilles de brèdes-mafanes, couper la gousse d'ail grossièrement.","Écraser les pommes de terre en versant le lait et l'ail et les brèdes mafanes.","Consommer chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_aux_br%C3%A8des_mafanes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pounti","name":"Pounti","ingredients":["500 g de viande de (maigre et lard)","250 g de","6 œufs","un verre de","une botte de verdure (persil, blettes)","une dizaine de pruneaux d'Agen (éventuellement dénoyautés)","sel/poivre"],"steps":["hacher la verdure et l'oignon","mélanger dans une jatte la chair à saucisse, la farine, les œufs, le lait et la verdure et l'oignon","saler et poivrer","verser le mélange dans un moule à cake, à moitié de la hauteur","répartir les pruneaux en file indienne, dans le sens de la longueur","verser le reste de la préparation sur les pruneaux","75 min au four à 180 °C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPounti","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée d'aubergines","name":"Purée d'aubergines","ingredients":["2 grandes s","250 g de s pelées et coupées","15 cl d’","2 s finement hâchés","2 gousses d’ écrasées","le jus d’un","thym, romarin, herbes de Provence, sel et du moulin"],"steps":["Après avoir coupé les aubergines, en deux dans le sens de la longueur, retirez la chair en laissant environ 1 cm d’épaisseur dans les coques.","Saupoudrez l’intérieur des coques avec un peu de sel et les placer à l’envers sur un plat pour éliminer le jus.","Chauffez la moitié de l’huile dans une sauteuse. Mettez à frire les oignons et l’ail jusqu’à blondir, puis ajoutez les tomates coupées, et laissez cuire pendant environ 15 minutes à feu moyen jusqu’à ce que le mélange soit ferme.","Lavez et séchez les coques d’aubergines et les farcir avec le mélange obtenu, puis disposez-les dans un plat allant au four.","Mélangez l’huile restante avec les 150 ml de bouillon végétal, les herbes et les condiments, puis arrosez les aubergines et mettez les à cuire au four à 180°C pendant 40 minutes (elles doivent rester tendres)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_d'aubergines","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet à la comtoise","name":"Poulet à la comtoise","ingredients":["1 poulet de Bresse coupé en morceaux cru,","1 verre de vin blanc du Jura,","1 petit pot de crème fraîche,","150 g de comté râpé,","De l'huile d'olive,","noix de muscade,","2 jaunes d'œuf."],"steps":["Préchauffez votre four à 240°C Thermostat 8.","Découpez le poulet en morceaux crus, faîtes revenir et dorer les morceaux de poulet dans de l'huile de tous les côtés dans une cocotte. Salez et poivrez.","Déglacez la cocotte avec 1 verre de vin blanc du Jura et assaisonnez de noix de muscade râpée.","Récupérez du jus de cuisson et mettez la cocotte au four pendant environ 30 minutes toujours à 240°C.","Dans une casserole, mélangez avec un fouet le jus de cuisson du poulet, les 2 jaunes d'œufs, 1 petit pot de crème fraîche, 150 g de Comté râpé et laissez le tout mijoter pendant 15 minutes.","Mettez la sauce dans une saucière."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_%C3%A0_la_comtoise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Poulet_%C3%A0_la_comtoise.jpg/960px-Poulet_%C3%A0_la_comtoise.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ludovic Péron","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poêlée de champignons au fromage à l'ail et fines herbes","name":"Poêlée de champignons au fromage à l'ail et fines herbes","ingredients":["250 g de champignons de saisons (cèpes, girolles, chanterelles... ou champignons de Paris)","100 g de fromage frais à l'ail et aux fines herbes (type Boursin)","1 échalote","20 cl de vin blanc sec","sel et poivre du moulin","100 g de lardons"],"steps":["Dans la casserole faites revenir l'échalote.","Déglacez-la avec le vin blanc et incorporez le fromage à l'ail et aux fines herbes afin d'obtenir une sauce, salez et poivrez, et réservez-la.","Dans la poêle, faites revenir le mélange de champignons de saison, en fin de cuisson, rajoutez la sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPo%C3%AAl%C3%A9e_de_champignons_au_fromage_%C3%A0_l'ail_et_fines_herbes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poêlée brestoise","name":"Poêlée brestoise","ingredients":["1 kg de de terre","12 Saucisses (type knacki)","4 s","2 boîtes de à la catalane","16 œufs (2 par personnes)","400 g de gruyère rapé","1 bon morceau de","sel et du moulin"],"steps":["Epluchez les pommes de terre et les couper en petits cubes.","Faites les revenir dans la poêle avec le beurre.","Pendant ce temps découper les s en rondelles et épluchez les oignons.","Une fois que les pommes de terre ont pris un peu de couleur, faites revenir les oignons. (coupé en demi-rondelles), puis avant la fin de cuisson ajoutez les rondelles de saucisse.","Battez les œufs en omelette avec le thon à la catalane, le gruyère rapé, du sel et du poivre.","Mettez le tout dans la poêle et laissez cuire comme une omelette."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPo%C3%AAl%C3%A9e_brestoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet à la cancoillotte","name":"Poulet à la cancoillotte","ingredients":["1 filet de par personne","200 g de (à l'ail ou au )","1 demi-verre de vin blanc du Jura","1 gousse d'ail"],"steps":["Faire chauffer de l'huile d'olive dans une poêle et faire dorer les filets de volaille des deux côtés avec l'ail émincé (5 à 10 min). Saler, poivrer.","Une fois cuit, déglacer la poêle avec un demi verre de vin blanc du Jura, puis verser la cancoillotte (à l'ail ou au vin blanc) dans la poêle sur les filets. Laisser fondre quelques minutes.","Accompagner le poulet à la cancoillotte de pommes de terre cuites à l'eau ou de coquillettes et d'une salade verte,","Saucer la cancoillotte avec des morceaux de pain frais,","Accompagner de vin blanc du Jura, d'Arbois, côte du Jura, Savagnin..."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_%C3%A0_la_cancoillotte","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Poulet_cancoillotte.jpg/960px-Poulet_cancoillotte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Poulet sauce au vin rouge","name":"Poulet sauce au vin rouge","ingredients":["1 découpé en morceaux","2 verres de","150 g de coupés en fines tranches","1 pelée","3 cuillers de fécule de ou, sel et du moulin","1 sauteuse"],"steps":["Dans la sauteuse, faites revenir les morceaux de poulet.","Quand les morceaux sont bien dorés, ajoutez le vin rouge, salez, poivrez et laissez cuire à feu doux.","À mi-cuisson, ajoutez la tomate pelée, les champignons coupés et laissez cuire environ 1 heure à feu doux.","À la fin de la cuisson, retirez les morceaux et déposez-les sur le plat de service, puis ajoutez la fécule de pommes de terre ou la farine de mais et laissez réduire la sauce à feu doux.","Nappez les morceaux de poulet avec la sauce au vin rouge."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_sauce_au_vin_rouge","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet thaï","name":"Poulet thaï","ingredients":["500 à 600 grammes de filets de, ou huit cuisses dépiautées de leur chair","Quatre verres de parfumé thaï","800 cl de (soit deux boîtes)","Deux","Une tige de","Deux cuillères à café de purée de","Une à deux cuillères à café de en poudre ou haché"],"steps":["Lavez 5 fois votre riz, jusqu'à ce que l'eau de rinçage soit claire. Ajoutez lui 5 verres d'eau dans la casserole, à feu vif. Dès que l'eau bout, couvrez et laissez cuire à feu très doux.","Dans une poêle, chauffer un peu d'huile, et faites y revenir le poulet débité en petites briques. Lorsqu'il est doré, ajoutez le jus de citron, le gingembre et la purée de piment. Laissez mijoter à feu moyen 2 minutes, puis ajoutez le lait de coco. Laissez cuire 5 minutes à petit bouillon.","Le riz est cuit lorsque toute l'eau est absorbée et qu'il est légèrement adhérent (environ 10 minutes). Lorsque c'est le cas, coupez le feu et laisser reposer sous un linge humide."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_tha%C3%AF","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet vallée d'Auge","name":"Poulet vallée d'Auge","steps":["Faire fondre le beurre et, quand il est chaud, déposer les morceaux de poulet avec la peau du côté de la poële.","Faire bien dorer à feu vif (environ 10'), puis retourner.","Ajouter les échalotes, les faire fondre à feu moyen (2-3 min).","Ajouter le calvados et flamber.","Lorsque les flammes sont éteintes, ajouter cidre, sel et poivre, puis cuire 30 minutes à feu moyen.","Ajouter les quartiers de pomme et les champignons découpés en tranches, mélanger et cuire une bonne dizaine de minutes.","Transférer viande et garniture dans un plat de service, et verser la crème dans la poële.","Mélanger (éventuellement épaissir avec la fécule de maïs), verser sur le plat et servir.","Catégorie:Cuisine normande"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_vall%C3%A9e_d'Auge","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Poulet_vall%C3%A9e_d%27Auge.jpg/960px-Poulet_vall%C3%A9e_d%27Auge.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ludovic Péron","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Poulet yassa","name":"Poulet yassa","ingredients":["5 gros s","1 gousse d'","1 verre de","sel","3 cubes de de volaille"],"steps":["Préparer tous les ingrédients","Découper le poulet en 10 morceaux.","Mettre les morceaux de poulet, 1 gousse d'ail haché, 1 cube de bouillon de volaille émietté, la moitié du verre de moutarde, le sel, le poivre et la noix de muscade dans une casserole.","Bien mélanger et laisser mariner 30 minutes.","Placer les morceaux de poulet marinés sur une plaque allant au four et faire griller le poulet pendant une trentaine de minutes sous le grill du four.","Émincer les oignons et hacher l'ail restant.","Les faire suer à l'huile d'arachide pendant quelques minutes.","Baisser le feu afin que les oignons ne colorent pas.","Ajouter les morceaux de poulet grillé.","Ajouter le restant de moutarde et mélanger.","Mouiller à l'eau froide jusqu'à hauteur du poulet.","Laisser mijoter une quinzaine de minutes.","Ajouter les deux cubes de bouillon de volaille restants.","Laisser cuire une trentaine de minutes à petit frémissement.","Au terme de la cuisson, rectifier l'assaisonnement.","Le Yassa se sert avec du riz blanc, de la banane ou de l'igname bouilli."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_yassa","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Poulet_yassa_01.jpg/960px-Poulet_yassa_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Pudding au chocolat","name":"Pudding au chocolat","ingredients":["100 g de cacao","200 g de pain rassis","1/2 litre de","50 g de","2 œufs","de la"],"steps":["Mixer le","Faire chauffer le lait et le chocolat jusqu’à ébullition","Mélanger le lait chocolaté et le pain dans un plat hors du feu","Battre les œufs avec le sucre et la vanille et les incorporer au pain","Faire chauffer une heure à four 5/6","Laisser refroidir et napper le dessus de","Mettre au réfrigérateur et servir frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPudding_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet rôti","name":"Poulet rôti","ingredients":["1 (environ 1 kg)","3 gousses d'","2 gros s","en poudre","sel et"],"steps":["Préchauffer le four à 200°C et préparer le poulet pendant ce temps.","Prendre 1 plat allant au four.","Éplucher les gousses d'ail et enlever le germe.","Éplucher les oignons et en enlever le germe.","Couper grossièrement les oignons.","Disposer le poulet dans le plat.","Arroser le poulet d'huile d'olive.","Saupoudrer le poulet d'une pincée ou deux de piment de Cayenne.","Saupoudrer le poulet de thym, marjolaine, romarin et basilic.","Enfourner le poulet sur les blancs dans le four pour 2 heures de cuisson.","À mi-cuisson : retourner le poulet.","Pour vérifier si le poulet est cuit piquer le à la cuisse, qui est le morceau le plus *long à cuire, le jus doit en sortir transparent et non rouge.","Une fois la cuisson terminer sortez le poulet du four","Mettre une feuille d'aluminium et laisser le reposer 15 min.","La chair en sera plus tendre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_r%C3%B4ti","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Poulet_r%C3%B4ti_et_t%C3%A9l%C3%A9phonie.jpg/960px-Poulet_r%C3%B4ti_et_t%C3%A9l%C3%A9phonie.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cagibi54","licence":"CC0"},{"title":"fr:Livre de cuisine/Poulet à la Gaston Gérard","name":"Poulet à la Gaston Gérard","ingredients":["1 coupé en morceaux cru (1 kg-1 kg 500)","150 g de râpé","2 verres de (idéalement Bourgogne Aligoté ou Bourgogne blanc)","50 cl de épaisse","40 g. de","1 bonne c. à soupe de de Dijon","1 c. à café de"],"steps":["Faire dorer les morceaux de poulet dans le beurre dans une cocotte, saler et poivrer. Une fois dorés réserver dans un plat à four.","Dans la cocotte, faire dorer les oignons, ajouter le vin blanc. Laisser un peu réduire, puis ajouter la moutarde, le Comté (garder un peu de comté pour la fin de la recette) et le paprika. Bien remuer, et porter à ébullition.","Ajouter la crème et verser sur le poulet dans le plat allant au four.","Parsemer de comté râpé et mettre au four 30 minutes à 200 °C.","Servir avec du riz ou des pommes de terre à l'eau."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_%C3%A0_la_Gaston_G%C3%A9rard","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Poulet_Gaston_G%C3%A9rard_02.JPG/960px-Poulet_Gaston_G%C3%A9rard_02.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Poulet à la sauce soja","name":"Poulet à la sauce soja","ingredients":["des ailes ou des cuisses de","de l'","de l'","2 à 3 cuillères à soupe de","2 à 3 cuillères à soupe de chinois","du émincé","pas plus d'une cuillère à soupe de","de l'eau pour couvrir le poulet"],"steps":["Faire dorer le poulet dans une poêle avec l'oignon vert.","Ajouter la sauce soja, le vin de riz, le gingembre et le sucre. Couvrir avec de l'eau.","Laisser mijoter sans convercle à feu doux jusqu'à ce qu'une grande partie de l'eau se soit évaporée.","Servir avec du riz."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_%C3%A0_la_sauce_soja","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Poulet à l'impériale","name":"Poulet à l'impériale","steps":["Mélanger tous les ingrédients de la section « Poulet et marinade » dans un bol, mariner pendant une demi-heure.","Mélanger tous les ingrédients de la section « Sauce » dans un autre bol et réserver. Éliminer tous les grumeaux.","Mettre un wok à chauffer jusqu'à ce que des gouttes d'eau jetées dedans dansent à sa surface.","Ajouter de l'huile et laisser chauffer quelques secondes.","Ajouter les ingrédients de la section « Épices » dans le wok et sauter pendant 30 secondes.","Faire sauter le poulet dans le wok pendant 4 minutes, jusqu'à ce qu'il soit bien cuit.","Ajouter les légumes et sauter pendant 2 à 3 minutes.","Chauffer et épaissir la sauce que vous aviez préparé et l'ajouter au wok.","Mélanger tous les ingrédients ensemble.","Servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPoulet_%C3%A0_l'imp%C3%A9riale","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte de fruits","name":"Pâte de fruits","ingredients":["250 g de pulpe de fruits (, abricots, prune)","250 g de","Huile"],"steps":["Cuire les fruits couverts d'eau jusqu'à ramollissement","Passer la chair au tamis pour en faire une purée à laquelle, ajouter le même poids de sucre","Cuire en tournant régulièrement jusqu'à ce que la pâte se détache de la casserole","Verser la pâte sur une surface froide huilée, saupoudrer de sucre semoule","Laisser sécher 4 jours, découper"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_de_fruits","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/P%C3%A2tes_de_fruits_d%27Auvergne_5.JPG/960px-P%C3%A2tes_de_fruits_d%27Auvergne_5.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Patafisik","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pâte brisée","name":"Pâte brisée","ingredients":["250 g de farine,","125 g de beurre,","100 g de sucre en poudre (pour la variante douce),","1 œuf, (si vous voulez),","2 cl d'eau, (augmentez l’eau si manque l’œuf),","une pincée de sel."],"steps":["Mettre la farine dans un récipient puis faire un puits ;","Versez dans le puits 2 cl d'eau ;","Mettre le beurre ;","Mettre 100g de sucre en poudre (pour la variante douce) et une pincée de sel ;","Puis pétrir de façon a former une boule ;","Étaler la pâte sur du papier sulfurisé puis mettre le papier sur le plat et mettre au four de façon à ce que la pâte soit dure ;","Puis rajouter vos ingrédients et laissez cuire."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_bris%C3%A9e","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Recette_pate_brisee_etape_0.jpg/960px-Recette_pate_brisee_etape_0.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte à crêpe","name":"Pâte à crêpe","ingredients":["250 g de farine,","600 ml de lait (ou de lait de soja),","3 œufs,","10 g de beurre (ou 7-10 ml d'huile),","2-3 g de sel,","Optionnel : 50 g de sucre (pour les crêpes sucrées)."],"steps":["Verser la farine et le sel dans un récipient ;","Optionnel : ajouter le sucre ;","Faire un puits :","Y casser les œufs (sans mélanger, pour éviter les grumeaux) ;","Tout en y incorporant petit-à-petit 500 ml de lait, mélanger énergiquement pour obtenir une pâte sans grumeaux ;","Fondre le beurre et l'ajouter à la préparation (ou l'huile) ;","Laisser reposer à température ambiante au moins 1 heure (idéalement 12 heures) ;","Incorporer 100 ml de lait, sans remuer trop fort pour éviter de générer des bulles.","Dans une chaude beurrée ;","Verser la pâte, étaler uniformément, cuire 2 min. ;","Retourner et cuire 1 min. ;","Recommencer jusqu'à épuisement de la pâte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_%C3%A0_cr%C3%AApe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée de légumes","name":"Purée de légumes","steps":["Peler les légumes et les laver","Couper les légumes en morceaux grossiers","Les placer dans une casserole","Ajouter l'eau, saler, porter à ébullition","Cuire jusqu'à ce qu'il soit possible de planter un couteau dans les morceaux sans forcer","Égoutter les légumes, les passer au presse-purée","Faire chauffer le","Ajouter peu à peu du lait, le jus de cuisson, ou du et mélanger jusqu'à donner au plat une consistance souple et solide","Rectifier l'assaisonnement","Ajouter des ingrédients complémentaires"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_l%C3%A9gumes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Len%C3%B4tre-Filet_de_bar_en_%C3%A9caille_de_l%C3%A9gumes%2C_mousseline_de_panais_et_pousses_d%E2%80%99%C3%A9pinard.jpg/960px-Len%C3%B4tre-Filet_de_bar_en_%C3%A9caille_de_l%C3%A9gumes%2C_mousseline_de_panais_et_pousses_d%E2%80%99%C3%A9pinard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Purée de pommes de terre","name":"Purée de pommes de terre","ingredients":["500 g de","20 cl de","10 g de","Sel"],"steps":["Éplucher les pommes de terre, les couper en morceaux","Cuire a l'eau 35 min","Égoutter, écraser et ajouter, lait, beurre et assaisonnements"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_pommes_de_terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/18/Le_pont_de_Thorey_-_Pur%C3%A9e_de_pommes_de_terre_%27Vitelotte%27.jpg/960px-Le_pont_de_Thorey_-_Pur%C3%A9e_de_pommes_de_terre_%27Vitelotte%27.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tangopaso","licence":"Public domain"},{"title":"fr:Livre de cuisine/Purée de carottes","name":"Purée de carottes","ingredients":["400 g de","100 g de","10 g de","sel"],"steps":["Éplucher et couper les légumes, cuire les carottes 20 min a l’eau salée","Ajouter les pommes de terre, cuire 30 min","Égoutter, écraser, ajouter 20 cl du jus de cuisson, le beurre, saler"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_carottes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bb/Filet_de_fl%C3%A9tan%2C_pur%C3%A9e_de_carottes_%C3%A0_la_badiane%2C_sauce_vierge_%28radis%2C_oignons_rouges_et_graines_de_courge%29.jpg/960px-Filet_de_fl%C3%A9tan%2C_pur%C3%A9e_de_carottes_%C3%A0_la_badiane%2C_sauce_vierge_%28radis%2C_oignons_rouges_et_graines_de_courge%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Purée de cèleris","name":"Purée de cèleris","ingredients":["300 g de","150 g de","20 cl de","10 g de","20 g de","sel"],"steps":["Eplucher et couper les légumes, cuire à l‘eau salée 40 min","Egoutter, écraser, mélanger avec le beurre, la crème et le lait","Assaisonner, servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_c%C3%A8leris","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bf/Filet_mignon_avec_gratin_dauphinois_et_pur%C3%A9e_de_c%C3%A9leri.jpg/960px-Filet_mignon_avec_gratin_dauphinois_et_pur%C3%A9e_de_c%C3%A9leri.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DC","licence":"CC BY 3.0"},{"title":"fr:Livre de cuisine/Purée de courgettes","name":"Purée de courgettes","ingredients":["200 g de","200 g de","20 cl de","10 g de","20 g de","10 cl de jus de","sel"],"steps":["Epépiner les courgettes, éplucher les pommes de terres, couper les légumes en morceau","Cuire 40 min a l’eau salée","Egoutter, écraser, ajouter le beurre, le lait, la crème et le jus de citron","Assaisonner, servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_courgettes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée de navets","name":"Purée de navets","ingredients":["200 g de","200 g de","20 cl de","10 g de","20 g de","sel"],"steps":["Eplucher les légumes, couper les en morceau","Cuire 40 min a l’eau salée","Egoutter, écraser, ajouter le beurre, le lait, la crème","Mélanger, assaisonner et servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_navets","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte de coings","name":"Pâte de coings","steps":["Passer à la moulinette les coings cuits.","Mesurer la purée dans un récipient, pour 2 mesures de purée de coings, il faudra 3 mesures de sucre en morceaux.","Mettre la purée de coing et le sucre à cuire, laisser sur le feu 3 ou 4 minutes.","Mettre en pots."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_de_coings","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée de glands","name":"Purée de glands","ingredients":["glands,","eau."],"steps":["Entailler les glands ;","Les plonger dans l'eau bouillante quelques minutes pour faciliter l'écorçage ;","Écorcer les glands ;","Hacher les amandes (c'est-à-dire les glands écorcés) ;","Faire bouillir dans plusieurs eaux jusqu'à ce que l'eau soit claire et que toute l'amertume ait disparue ;","Égoutter, écraser."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_glands","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte à frire","name":"Pâte à frire","ingredients":["125 g de farine tamisée de préférence","3 g de sel","1 cuillerée à soupe d'huile ou de beurre fondu clarifié","2 décilitres d'eau tiède","1 blanc d'œuf battu en neige"],"steps":["Mettre la farine dans une terrine ou un saladier.","Faire un puits au centre de la farine (il faut voir le fond du saladier).","Déposer dans ce trou tous les ingrédients nécessaires sauf l'eau ou tout autre élément liquide prévu dans la recette.","Mélanger tous ces éléments dans le trou avec une cuiller en bois. Si la recette comporte un jaune d'œuf, le délayer en premier, seul.","Incorporer très progressivement la farine en tournant.","Lorsque toute la farine est incorporée, verser très progressivement le liquide au centre de la pâte sans cesser de tourner. On ne doit ni battre, ni soulever la pâte. La pâte doit avoir la consistance d'une crème liquide qui ne tient pas à la cuiller mais qui la masque complètement.","Si possible, laisser reposer la pâte 1 à 2 heures.","Incorporer le blanc d'œuf battu en neige au moment de l'utilisation, toujours en tournant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_%C3%A0_frire","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Purée de haricots rouges","name":"Purée de haricots rouges","ingredients":["250 g de haricots rouges (haricot azuki/hong dou)","200 g de sucre de canne en cristaux (en chinois 冰糖, bīngtáng)","45 cL d'eau"],"steps":["À commencer la veille","Préparation : 5 minutes","Cuisson : 3 heures","Pour 720 g de purée"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FPur%C3%A9e_de_haricots_rouges","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte wonton","name":"Pâte wonton","ingredients":["250 g de","1 cuillère à café de sel","80 à 120 ml d'eau"],"steps":["Tamiser la farine et le sel, y creuser un puits.","Battre l'œuf légèrement et verser dans le puits. Mélanger.","Ajouter un peau d'eau froide, mouiller vos mains et pétrir jusqu'à obtenir une pâte lisse.","Laisser la pâte reposer au réfrigérateur dans un récipient couvert pendant 30 minutes à une heure.","Fariner le plan de travail et abaisser la pâte uniformément jusqu'à ce qu'elle devienne très fine. La pâte devrait être en partie transparente.","Couper la pâte en bandes de 5 à 8 cm de large, fariner légèrement et empiler-les les uns sur les autres. Découper en carrés.","Recouvrir les morceaux de pâte d'un torchon humide."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_wonton","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté aux champignons","name":"Pâté aux champignons","ingredients":["100 g d'oignons émincés","100 g d’huile végétale (d’olive)","100 g de champignons hachés fin","100 g de levure maltée","40 g d'olives noires dénoyautées et coupées en morceaux","noix de muscade râpée","8 biscottes complètes","1 cuillère à thé d'herbes de Provence en poudre","0,25 cuillère à thé de fenouil en poudre (ou oignons ou échalotes)","sel"],"steps":["Faire revenir les oignons et les champignons dans une partie de la graisse végétale.","Laisser cuire à l'étouffée pendant 30 min.","A part, faire tremper les biscottes dans de l'eau ; quand elles sont bien molles, les presser fortement, puis les ajouter dans la cocotte ainsi que la graisse et les aromates.","Saler.","Laisser cuire en remuant sans cesse 15 min.","Ajouter la levure, bien mélanger.","On peut mixer le pâté.","Laisser refroidir (dans un moule ou une terrine)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes aux poivrons","name":"Pâtes aux poivrons","ingredients":["250 g de pâtes 100% à base de blé dur (ou Nouilles)","3 poivrons (jaune, orange et rouge)","1 gousse d’ail hachée","huile d’olive, sel, poivre."],"steps":["Rissoler l’ail dans une poêle, lui ajouter les poivrons taillés en fines lamelles et les épices, et laisser mijoter à couvert (de manière à conserver le jus des poivrons). Cuire les pâtes selon les instructions du sachet et les mélanger ensuite aux poivrons.","Déguster sans attendre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_aux_poivrons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes aux tomates et épinards","name":"Pâtes aux tomates et épinards","ingredients":["500 g de pâtes 100% à base de blé dur","1 s nouveaux","60 g de s séchées, coupées en lanières","500 g de pousses d'épinards équeutées et hachées","4 cuillères à soupe de pignons de grillés","1 cuillère à soupe d'origan frais haché","60 ml d'huile d'olive","1 cuillère à thé de frais haché","1 gousse d'ail écrasée, sel et"],"steps":["Cuire les pâtes dans une grande casserole d'eau bouillante salée. Les égoutter et les rincer à l'eau froide. Transférer dans un saladier. Hacher finement les oignons nouveaux. Les mettre dans le saladier avec les tomates, les épinards, les pignons, et l'origan.","Sauce : dans un bocal, réunir l'huile, le piment, l'ail, le sel et le poivre. Secouer vigoureusement. Verser la sur la ; bien mélanger.","Servir immédiatement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_aux_tomates_et_%C3%A9pinards","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes aux arachides et légumes rôtis","name":"Pâtes aux arachides et légumes rôtis","ingredients":["750 ml de pâtes de blé entier courtes (ou Nouilles)","2 poivrons (1 rouge et 1 jaune)","1 poivron vert coupé en languettes","3 tomates, coupées en 8 quartiers","1 oignon tranché finement","3 gousses d'ail hachées finement","7 g d’origan séché","175 g d’arachides rôties hachées","15 g de persil frais haché.","45 ml d’huile d'olive","sel et poivre, au goût"],"steps":["Chauffer le four à 200°C.","Dans une grande poêle à frire antiadhésive, chauffer l'huile qui reste à chaleur moyenne élevée ; ajouter l'ail, l'oignon et le poivron vert et faire revenir 6 min, en remuant occasionnellement, ou jusqu'à ce que les oignons soient légèrement dorés et le poivron cuit.","Mélanger les pâtes égouttées avec les arachides, les légumes rôtis et le mélange d'oignon.","Saler et poivrer au goût. Garnir de persil."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_aux_arachides_et_l%C3%A9gumes_r%C3%B4tis","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes au saumon fumé","name":"Pâtes au saumon fumé","ingredients":["400 g de pâtes (spaghetti, fettucine ...)","160 g (4 tranches) de saumon fumé","20 cl de crème fraîche semi-épaisse ou liquide","basilic, origan, romarin","un filet d'huile d'olive"],"steps":["Les faire revenir 2 minutes dans un filet d'huile d'olive.","L'ajouter à la préparation.","Laisser à feu doux cinq minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_au_saumon_fum%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Cuisson_des_pates.jpg/960px-Cuisson_des_pates.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Antoinel~commonswiki","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes à la flammenkuche","name":"Pâtes à la flammenkuche","ingredients":["400 g de pâtes","200 g de fromage blanc","120 g de lardons","2 gros oignons"],"steps":["Faire cuire les pâtes en suivant les instructions écrites sur le paquet.","Dans une casserole, faire revenir les lardons (nul besoin d'huile, le gras des lardons suffit). Ajouter les oignons coupés en lamelles.","Lorsque les oignons sont translucides, ajouter le fromage blanc. Laisser à feu doux cinq minutes.","Servir les pâtes accompagnées de sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_%C3%A0_la_flammenkuche","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes à la carbonara","name":"Pâtes à la carbonara","ingredients":["360 g de s,","200 g de,","120 g de,"],"steps":["Faire chauffer une grande casserole d'eau légèrement salée ;","Émincer la guanciale et la faire revenir à feu doux dans une grande poêle sans matière grasse ;","Lorsque l'eau boue, cuire les pâtes un peu en dessous la cuisson al dente ;","Battre les œufs avec le pecorino râpé et du poivre ;","Égoutter les pâtes mais conserver un peu d'eau de cuisson ;","Verser les pâtes dans la poêle avec la guanciale et un peu d'eau de cuisson des pâtes (l'amidon permet de lier la sauce);","Remuer pendant une à deux minute pour terminer de cuire les pâtes al dente (ajouter de l'eau de cuisson des pâtes si nécessaire) ;","Hors du feu, ajouter le mélange d'œufs, pecorino et poivre, remuer et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_%C3%A0_la_carbonara","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Spaghetti_alla_Carbonara_%28Madrid%29.JPG/960px-Spaghetti_alla_Carbonara_%28Madrid%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Pâte à gâteau végétalienne","name":"Pâte à gâteau végétalienne","ingredients":["250 g de","180 g de","1 sachet de pour pâtisserie","135 ml d’","3 cuillères à soupe de","de l’eau froide"],"steps":["Mélangez bien dans un saladier, la farine, le sucre en poudre et le sachet de levure.","Ajoutez l'huile, le vinaigre et mouillez d'eau jusqu’à obtention d’une pâte homogène."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_%C3%A0_g%C3%A2teau_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes à la Trapanese","name":"Pâtes à la Trapanese","ingredients":["500 g de pâtes"],"steps":["Dorer à l'huile d'olive, l'oignon et l'ail émincés","Incorpore les tomates pelées coupées en cubes et les olives dénoyautées et coupées finement.","Cuire 10 min, ajouter sel et poivre.","Cuire les pâtes « al dente ».","Ajouter les pâtes égouttées et le basilic ciselé à la sauce.","Chauffer et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_%C3%A0_la_Trapanese","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes au thon","name":"Pâtes au thon","ingredients":["250 g de pâtes de préférence des Penne ou des Pipe","1 oignon","1 boite de (à l'huile d'olive de préférence)","1 piment de Cayenne","huile d'olive, sel, poivre du moulin","100 ml de sauce tomate","30 g de Parmesan"],"steps":["A part, faire cuire les pâtes selon les indications du sachet.","Mélanger le tout, puis assaisonner selon vos gouts avec du sel et du poivre du moulin, ainsi que du Parmesan.","Servir le tout, et déguster."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_au_thon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte à raviole","name":"Pâte à raviole","ingredients":["1 kg de de blé","20 cl d'","10 g de sel"],"steps":["Verser la farine sur le plan de travail et creuser une fontaine au centre et verser les œufs battus en omelette.","Ajouter l'huile d'olive, saler et mélanger le tout en intégrant la farine au fur et à mesure, puis travailler à la main jusqu'à formation d'une pâte lisse et ferme.","Rouler la pâte en boule, l'envelopper dans du film alimentaire et réserver au frais durant une heure, avant toute utilisation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_%C3%A0_raviole","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté au pâtisson","name":"Pâté au pâtisson","ingredients":["150 g de chair de pâtisson râpée","quelques fines tranches de pâtisson","100 g de pilées","30 g de maltée en paillettes","100 g de","1 bol de sauce blanche","sel-poivre","Noix de muscade"],"steps":["Dans une terrine, mélanger tous les ingrédients jusqu’à obtenir une pâte homogène. Ajouter de la farine si la préparation est trop liquide ou trop collante.","Huiler un moule à pâté et y verser la préparation. Décorer le dessus avec les tranches de pâtisson.","Préchauffer le four à 200° et cuire pendant une heure ou davantage (en baissant la température à 180°), jusqu’à ce qu’une aiguille enfoncée au centre du pâté en ressorte sèche. Déguster le pâté tiède ou froid, avec du et des crudités."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_au_p%C3%A2tisson","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes aux poivrons2","name":"Pâtes aux poivrons2","ingredients":["250 g de pâtes 100 % à base de blé dur (ou s)","3 s (jaune, orange et rouge)","1 gousse d’ hachée",", sel,"],"steps":["Rissoler l’ail dans une poêle sans le laisser noircir, lui ajouter les poivrons taillés en fines lamelles et les épices, et laisser mijoter à couvert (de manière à conserver le jus des poivrons). Cuire les pâtes selon les instructions du sachet et les mélanger ensuite aux poivrons.","Déguster sans attendre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_aux_poivrons2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtes aux arachides et légumes rôtis2","name":"Pâtes aux arachides et légumes rôtis2","ingredients":["750 g de pâtes de entier courtes (ou s)","2 s (1 et 1 )","1 coupé en languettes","3 s coupées en 8 quartiers","1 tranché finement","3 gousses d' hachées finement","7 g d’ séché","175 g d’s rôties hachées","15 g de frais haché","45 ml d’","sel et, au goût"],"steps":["Chauffer le four à 200°C.","Dans une grande poêle à frire antiadhésive, chauffer l'huile qui reste à chaleur moyenne élevée ; ajouter l'ail, l'oignon et le poivron vert et faire revenir 6 min, en remuant occasionnellement ou jusqu'à ce que les oignons soient légèrement dorés et le poivron cuit.","Mélanger les pâtes égouttées avec les arachides, les légumes rôtis et le mélange d'oignon.","Saler et poivrer au goût. Garnir de persil."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2tes_aux_arachides_et_l%C3%A9gumes_r%C3%B4tis2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâte à galettes","name":"Pâte à galettes","steps":["Mettre la farine dans un grand saladier ainsi que le sel. Verser de l'eau petit à petit en l'incorporant bien, à la main ou avec une cuillère en bois pour obtenir un pâton épais.","Bien battre ce pâton en soulevant la pâte pour incorporer de l'air. Laisser reposer au frais au moins 2 heures.","Juste avant l'utilisation, délayer avec le reste d'eau. Elle doit avoir la consistance d'une huile épaisse.","Sur un bilig appelé aussi « tuile », en Haute Bretagne, ou sur une grande poêle plate, verser une louchée de pâte. Il faut que la poêle soit très chaude. Se munir d'un « rozell » (ou tournette), outil en bois qui sert à étaler la pâte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2te_%C3%A0_galettes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/27/Fabrication_des_galettes_de_riz_%28Cai_Be%2C_Vietnam%29_%286653084457%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jean-Pierre Dalbéra from Paris, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Pâté aux champignons et tofu","name":"Pâté aux champignons et tofu","ingredients":["500 g de champignons","500 g d'oignons","200 g de Tofu","40 à 50 cl d'huile","une baguette de pain sèche et émiettée","200 g de lentilles","100 g de levure de bière"],"steps":["Faire rissoler les champignons, les oignons et le tofu dans l'huile, pendant 30 minutes.","Faire ramollir le pain dans de l'eau chaude.","Mélanger les champignons, oignons, tofu avec le pain et les lentilles et la levure de bière.","Assaisonner à votre goût.","Mixer le tout.","Cuir au four à 190°C pendant environ 45 min.","Laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_aux_champignons_et_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté de pois chiches","name":"Pâté de pois chiches","ingredients":["125 g de pois chiches cuits,","3 oignons rouges hachés,","5 cuillères à soupe de farine,","5 cuillères à soupe de levure maltée en paillettes,","1 càs de coriandre pilée,","huile d’olive,","sel, poivre."],"steps":["Mixer les pois chiches avec un peu de leur eau de cuisson.","Faire blondir les oignons dans l’huile d’olive.","Les ajouter aux pois chiches, ainsi que les autres ingrédients.","Verser dans un moule huilé,dessiner un motif au sommet du pâté .","Cuire au moins 30 min à four chaud (une aiguille enfoncée au centre du pâté doit ressortir sèche)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_de_pois_chiches","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté japonais","name":"Pâté japonais","ingredients":["350 g de complet rassis","250 g de","250 g d's","1 poignée de graines de sésame","1 cuillère à soupe de","1 cuillère à soupe de tamari","3 cuillère à soupe d'huile de sésame","1 algue nori"],"steps":["Faites tremper le pain dans du de soja.","Égouttez le tofu puis râpez-le grossièrement.","Épluchez puis hachez les échalotes.","Faites-les revenir dans l'huile de sésame.","Égouttez le pain et mélangez-le avec le tofu, les échalotes bien transparentes, les graines de sésame, le miso et le tamari.","Portez la préparation sur feu doux, dans une grande cocotte et travaillez pendant 10 min avec une cuillère en bois de façon à obtenir une boule compacte.","Huilez un moule à cake et remplissez-le de la préparation.","Faites cuire à four chaud (th.6-7) pendant 30 min.","Pendant ce temps, découpez aux ciseaux l'algue nori sur toute sa longueur en lanières de 1,5 cm de largeur.","Lorsque le pâté est cuit, démoulez-le au sortir du four.","Disposez sur les trois faces visibles du pâté les lanières de nori de manière à représenter les tranches à découper.","La chaleur et l'humidité du pâté feront adhérer la nori.","Laissez refroidir avant de servir ce pâté accompagné de légumes crus joliment découpés (carottes, radis, choux blancs)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_japonais","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté végétal aux lentilles","name":"Pâté végétal aux lentilles","ingredients":["2 verres de lentilles","1 verre de boulghour gros","3 feuilles de","8 échalotes","Sésame complet grillé","de sésame","Sel Marin"],"steps":["Plongez les lentilles dans 6 verres d'eau.","Ajoutez la sauge et cuire à petit feu pendant 1 h et 15 min (Salez 5 min avant la fin de la cuisson).","Plongez le boulghour dans 1,5 verre d'eau bouillante salée. Laissez cuire à feu doux pendant 10 min puis laissez gonfler hors du feu.","Dans une grande sauteuse, faire revenir les échalotes à feu doux dans 3 càs d'huile de sésame. Lorsqu'elles ont bien fondu, ajoutez les lentilles et le boulghour. Mélangez et cuire doucement 5 à 10 min.","Passez la préparation au moulin à légumes.","Ajoutez une petite poignée de graines de sésame puis travaillez l'ensemble avec une cuillère en bois jusqu'à obtenir une pâte homogène.","Huilez un moule à cake avant de le remplir de la préparation. Parsemez le dessus du pâté de graines de sésame. Tapotez les graines pour les incruster dans la pâte.","Laissez cuire à four chaud (th.6-7) pendant 30 min. Démoulez le pâté et laissez refroidir.","Le pâté est encore meilleur le lendemain. Servez-le avec une au tahin."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_v%C3%A9g%C3%A9tal_aux_lentilles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté végétal aux flocons et aux épinards","name":"Pâté végétal aux flocons et aux épinards","ingredients":["250 g de flocons d'avoine","4dL de","700 g d'épinards","2 s","2 cuillères à soupe de diététique","de Cayenne (facultatif)","2 cuillères à soupe de végétale","sel marin"],"steps":["Faites gonfler les flocons dans le lait de soja.","Lavez et égouttez les épinards. Mettez-les dans une cocotte à fond épais et faites-les fondre ainsi en remuant de temps en temps.","Hachez puis faire revenir les oignons dans la graisse végétale.","Coupez grossièrement les épinards et mélangez-les aux flocons. Ajoutez la levure, les oignons, une càt rase de noix de muscade râpée, une pointe de piment et du sel.","Préchauffez le four (th.6).","Placez la préparation dans une grande cocotte et faites-la cuire sur feu doux pendant une dizaine de min. Travaillez de façon à obtenir une boule compacte qui se décolle facilement des parois de la cocotte.","Goûtez et rectifiez l'assaisonnement.","Huilez légèrement un moule à cake et remplissez-le de la préparation.","Faites cuire à four chaud (th.6) pendant 30 min.","Laissez refroidir le pâté avant de le servir en tranches accompagné d'une mayonnaise végétale.","Vous pouvez remplacer les épinards par de la cuite."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_v%C3%A9g%C3%A9tal_aux_flocons_et_aux_%C3%A9pinards","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâtés au poivron et à la farine de pois chiches","name":"Pâtés au poivron et à la farine de pois chiches","ingredients":["125 g de de s","1 rouge haché menu","125 g de s hachées","0,5 tasse de chapelure","1 cuillère à soupe d’huile d’olive","1 cuillère à thé de purée d’amandes","6 g de","ciboulette,","sel,"],"steps":["Mélanger tous les ingrédients en veillant à ce que la préparation soit bien moelleuse (ajouter de l’eau si nécessaire).","Verser dans un moule à cake huilé ou dans des ramequins individuels.","Cuire 1 h. (ou 20 min pour les ramequins) à 180°C.","Vous pouvez présenter les pâtés individuels (démoulés) comme entrée, garnis de verte, ou consommer le pâté sur vos tartines, ou comme farce pour des légumes grillés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9s_au_poivron_et_%C3%A0_la_farine_de_pois_chiches","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté végétal au pain et aux olives","name":"Pâté végétal au pain et aux olives","ingredients":["350 g de pain complet rassis","10 olives noires","2 bulbes de fenouil","2 gousses d'ail","2 oignons","Huile d'olive","2 cuillères à soupe de Levure diététique","Gros sel marin"],"steps":["Faites tremper le pain dans de l'eau.","Pendant ce temps, épluchez puis hachez les oignons. Préparez les fenouils et coupez-les en 3 ou 4 morceaux.","Dans une cocotte, faire revenir les oignons dans un peu d'huile d'olive et ajoutez les fenouils. Couvrez puis laissez cuire à feu doux.","Dénoyautez les olives et coupez-les en rondelles. Dans un mortier, écrasez soigneusement l'ail avec une pincée de gros sel.","Essorez le pain en le pressant dans un linge puis émiettez-le.","Dans une grande cocotte, mélangez le pain, les olives, l'ail, la levure diététique et 3 càs d'huile d'olive.","Lorsque les fenouils sont bien tendres, coupez-les en petits morceaux. Incorporez les oignons et les fenouils à la préparation.","Préchauffez le four (th.6-7).","Posez la cocotte sur feu doux et travaillez vigoureusement la préparation avec une cuillère en bois.","L'ensemble doit former une boule compacte.","Goûtez et rectifiez l'assaisonnement.","Versez la préparation dans un moule à cake légèrement graissé.","Faites cuire à four chaud pendant 40 min (th.6-7).","Démoulez et laissez refroidir.","Servez ce pâté végétal avec une salade de crudités ou un coulis de tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_v%C3%A9g%C3%A9tal_au_pain_et_aux_olives","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté végétal","name":"Pâté végétal","ingredients":["250 g de graines de tournesol,","125 g de farine de blé (ou de riz),","125 g de levure,","1 oignon,","3 cl de jus de citron,","1 pomme de terre,","12.5 cl d'huile végétale,","37.5 cl d’eau,","sel, thym, basilic, sauge."],"steps":["Mélanger les graines moulues, l'oignon émincé, la pomme de terre râpée et les autres ingrédients.","Verser dans un plat Pyrex.","Cuire 1 h. à 190°C.","Quand la préparation est refroidie la démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_v%C3%A9g%C3%A9tal","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quiche au tofu","name":"Quiche au tofu","ingredients":["1 tasse de","1 tasse d'avoine moulue finement","1 cuillère à thé de","1 cuillère à thé de bicarbonate de soude","1 tasse d'huile d'olive ou de maïs","1 tasse d'eau glacée","2 tasses de Tofu ferme émietté","1 cuillère à soupe de","1 cuillère à soupe de tahini (beurre de sésame)","jus d'1 citron, peu de Lait de Soja"],"steps":["Pâte : Mélanger farine, moulue, poudre à pâte, bicarbonate de soude. Dans un autre bol, incorporer l'huile, le jus de citron, l'eau et fouetter légèrement. Incorporer le liquide à l'aide d'une fourchette, mélanger et former rapidement une boule. Rouler la pâte entre 2 feuilles de papier cuisson pour former un fond de tarte. Renverser dans un plat à tarte.","Farce : Mixer le miso, le tahini, le jus de jusqu'à consistance crémeuse, ajouter du de au besoin. Verser cette préparation sur la pâte. Disperser le émietté sur le dessus.","Mettre le tout 30 min au four th.7."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuiche_au_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quatre-quarts aux pommes","name":"Quatre-quarts aux pommes","ingredients":["210 g de farine,","210 g de sucre,","210 g de beurre,","4 pommes,","4 œufs,","1 sachet de levure,","sucre de canne,","4 cl d'eau."],"steps":["Battre les œufs et le sucre, ajouter le beurre ramolli, la farine et la levure ;","Éplucher et couper les pommes en lamelles ;","Chauffer l'eau dans une casserole anti-adhésive, ajouter le sucre de canne, cuire cinq min ;","Verser le sirop dans un plat anti-adhésif allant au four ;","Disposer les lamelles de pommes, verser la pâte ;","Cuire au four 40 min à 160°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuatre-quarts_aux_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0a/Quatre-quarts_aux_pommes2.jpg/960px-Quatre-quarts_aux_pommes2.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Antoinel","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quatre-quarts","name":"Quatre-quarts","ingredients":["5 œufs à température ambiante (soit environ 250 g),","équivalent de la masse des œufs en farine (environ 250 g),","équivalent de la masse des œufs en sucre (environ 250 g),","équivalent de la masse des œufs en beurre (environ 250 g) fondu,","7 g de levure chimique (facultatif mais conseillé)."],"steps":["Préchauffez le four à 180 °C pendant 20 minutes.","Dans un saladier, mettez la farine, le beurre fondu, le sucre, les œufs entiers, ajoutez la levure chimique et mélangez bien l'ensemble.","Versez la pâte dans le moule beurré et faites cuire au four durant une heure, à la température de 180 °C. Pour vérifier la cuisson : un couteau planté doit ressortir sec.","le zeste de 4 citrons râpés,","ou le jus d'un citron,","ou le jus d'une ,","ou du chocolat en poudre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuatre-quarts","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8e/A_quatre_Heures_trois_quarts%2C_op%C3%A9rette_bouffe_en_1_acte%2C_paroles_de_Edouard_Aupto%2C_musique_de_Albert_Petit_-_bpt6k1192925f_%2823_of_42%29.jpg/960px-A_quatre_Heures_trois_quarts%2C_op%C3%A9rette_bouffe_en_1_acte%2C_paroles_de_Edouard_Aupto%2C_musique_de_Albert_Petit_-_bpt6k1192925f_%2823_of_42%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petit, Albert (1849-1929). Compositeur","licence":"Public domain"},{"title":"fr:Livre de cuisine/Pâté d'oie","name":"Pâté d'oie","steps":["Débarrassez l'oie de sa peau et conservez celle-ci.","Désossez l'oie et hachez la chair.","Mettez l'oie hachée dans une terrine avec le hachis de porc, le foie de l'oie moulu et les échalotes émincées.","Arrosez de vin blanc et de cognac.","Assaisonnez de sel, de poivre et de noix de muscade à votre goût.","Mélangez bien le tout, couvrez de la peau de l'oie et laissez reposer pendant 24 h.","Pétrissez une pâte lisse avec la farine et la levure, délayée dans le lait.","Laissez lever la pâte pendant ½ heure, ajoutez-y les œufs ainsi que le reste de la levure, le sucre, l'eau et un peu de sel.","Mélangez bien, couvrez la pâte d'un linge et laissez-la lever jusqu'à ce qu'elle ait doublé de volume.","Abaissez la pâte à 1 cm d'épaisseur.","Étendez-y la peau de l'oie et déposez la farce.","Refermez d'abord la peau de l'oie, puis la pâte.","Déposez le pâté sur une plaque de cuisson et recouvrez-le d'un linge humide.","Laissez lever à nouveau pendant une demi-heure dans un endroit chaud.","Piquez le pâté avec une fourchette et cuisez-le pendant une demi-heure dans un four à environ 200 °C.","Servez en entrée avec une salade mixte et un verre de saint-feuillien blonde."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_d'oie","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/P%C3%A2t%C3%A9_d%27oie_et_de_truffe_noire_en_croute.jpg/960px-P%C3%A2t%C3%A9_d%27oie_et_de_truffe_noire_en_croute.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Noodles and Beef","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Péla","name":"Péla","ingredients":["1 petit","50 g de","1 kg de","2 gros s","2 cl d’","une pincé de sel et de"],"steps":["Éplucher les oignons mais pas les pommes de terre, puis émincer les oignons puis les faire fondre au beurre dans une poêle durant 15 minutes puis les mettre de côté. Ensuite couper les pommes de terre en formes de cubes, puis les laver et les sécher (dans un torchon par exemple)","Faire chauffer de l’huile dans la poêle, puis insérer les pommes de terre afin de les faire sauter, les faire cuire ensuite durant environ un quart d'heure sur un feu moyen en remuant régulièrement.","Au 3/4 cuites, y ajouter les oignons puis du sel et du poivre (le poivre n'est pas obligatoire) et enfin laisser mijoter durant 5 minutes à feu doux.","Ensuite insérer les pommes de terre dans un plat pour four et muni d'un couteau gratter la croûte du reblochon, l'ouvrir en 2 parts égales dans le sens de l’épaisseur et déposer ces parties sur les pommes de terre.","Pour terminer, passer le tout sous le gril du four afin que le fromage fonde sur l'ensemble de la préparation initiale."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A9la","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pêche Melba","name":"Pêche Melba","ingredients":["pêches,","glace à la vanille,","pralinée,","coulis de framboises,","crème chantilly."],"steps":["les pêches au sirop vanillé, les couper en deux et retirer les noyaux.","Remplir une coupe au 3/4 de glace à la vanille, poser une demi pêche sur la glace à la vanille, le côté extérieur en dessous, et remplir la cavité du noyau d'un morceau de pâte d'amandes pralinée.","Mélanger un peu de chantilly à du coulis de framboises et napper la pêche."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%AAche_Melba","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté chinois","name":"Pâté chinois","ingredients":["4 moyennes ou grosses","30 ml à 45 ml (2 c. à soupe à ¼ de tasse) de","5 ml (1 c. à thé) d'huile ou","½ haché fin","250 g (8oz) de haché","sel et au goût","284 ml (8 ou 9 oz) de en crème et ou en grains"],"steps":["Faire bouillir une petite quantité d'eau salée dans une petite casserole pour la cuisson des pommes de terre.","Peler les pommes de terre ensuite rincer et couper en quartiers.","Plonger les pommes de terre dans l'eau bouillante salée et cuire jusqu’à ce qu'elles soient tendres.","Pendant ce temps, peler et hacher l'oignon.","Cuire les oignons dans un peu d'huile ou beurre puis ajoutez la viande.","Faire cuire la viande jusqu’à ce qu'elle ne soit plus rosée.","Et retirer l'excédent de gras.","Saler et poivrer au besoin.","Mettre la viande dans un petit plat allant au four.","Étendre le maïs en crème et ou en grains sur la viande.","Préchauffer le four à 190°C (350 F.).","Bien égoutter les pommes de terre.","Écraser les pommes de terre à l'aide d'un pilon.","Ajouter du lait et bien battre au pilon pour faire une purée très légère.","Couvrir la viande hachée et le maïs de purée de pommes de terre en se servant d'une spatule de caoutchouc.","Cuire au four environ 25 minutes jusqu’à ce que le dessus soit doré."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_chinois","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/P%C3%A2t%C3%A9_chinois.jpg/960px-P%C3%A2t%C3%A9_chinois.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TheSpooler","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Quesada pasiega","name":"Quesada pasiega","ingredients":["1 litre de cuajada,","250g de sucre,","100g de farine de maïs,","100g de beurre,","4 s,","1 zeste de citron râpé,","1 pincée de cannelle en poudre."],"steps":["Faire fondre le beurre ;","Mélanger le beurre, les œufs, le zeste et la cannelle ;","Émincer la cuajada et l'ajouter au reste ;","Ajouter peu à peu la farine et masser sans mixer ;","Verser en un moule beurré ;","Cuire une demi-heure au four à 200ºC."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuesada_pasiega","country":"Spain","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pão-de-Ló","name":"Pão-de-Ló","ingredients":["7 œufs","Beurre","250g de","150g de"],"steps":["Préchauffez le four (thermostat 6)","Séparez les blancs des jaunes","Ajoutez les jaunes d'œufs avec un peu de sel, de sucre et mélangez.","Battre les blancs en neige y ajoutez les jaunes, et y verser la farine progressivement.","Beurrez et farinez un moule.","Versez la pâte dans le moule et mettez au four pendant 40 min.","Vérifiez la cuisson en piquant avec un couteau ou un pique en métal. La lame ou le pique doit ressortir sec."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A3o-de-L%C3%B3","country":"Portugal","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Pâté aux pommes de terre","name":"Pâté aux pommes de terre","ingredients":["pâte feuilletée (recette),","pommes de terre roses,","crème fraîche épaisse,","sel, poivre,","échalotes,","persil plat,","beurre,","lard,","jaune d'œuf délayé dans un peu de lait,","dans certaines variantes, on rajoute des œufs durs sur les pommes de terre."],"steps":["couvrir d'une couche de pommes de terre","étaler quelques cuillerées de crème fraîche","semer quelques noisettes de beurre","parsemer d'échalotes et de persil","saler, poivrer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_aux_pommes_de_terre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/32/P%C3%A2t%C3%A9_de_pommes_de_terre.JPG/960px-P%C3%A2t%C3%A9_de_pommes_de_terre.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Babsy","licence":"CC BY 3.0"},{"title":"fr:Livre de cuisine/Pâté aux prunes","name":"Pâté aux prunes","steps":["de farine, 200g.","de beurre, 100g.","de + ajout de sucre en rapport avec les fruits, 1 œuf entier, un peu de ainsi qu'1kg.","Possibilité d'utiliser une pâte brisée.","Faire une pâte avec la farine, le et les 100g de sucre.","Séparer en deux couches avant de les étaler.","Mettre la couche la plus grande pour le fond d'un moule à tarte et piquer à la fourchette.","Garnir le fond de prunes, sucrer suivant l'acidité des prunes.","Déposer au dessus la seconde couche de pâte, souder les bords ensemble et faire une incision, en croix, au centre du gâteau pour créer une cheminée.","Badigeonner le dessus avec le jaune d’œuf mélangé avec du lait pour le dorer.","Cuire à 180° jusqu’à obtenir une couleur de biscuit."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%A2t%C3%A9_aux_prunes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/P%C3%A2t%C3%A9_aux_prunes.jpg/960px-P%C3%A2t%C3%A9_aux_prunes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sémhur (talk)","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Pörkölt","name":"Pörkölt","ingredients":["500 g de viande de bœuf (paleron),","2 oignons,","1/2 poivrons marocain ou hongrois,","1/2 tomate,","2 gousses d'ail,","1-2 cuillerées de paprika doux,","1 pincée de cumin,","1/2 pincée de poivre gris,","1 pincée de paprika fort ou de piment pour ceux qui aiment un peu relevé,","sel, huile ou graisse."],"steps":["Couper la viande en dés, les oignons et l'ail en petits morceaux.","Faire fondre la graisse dans un puis y ajouter les oignons.","Une fois que l'oignon a bruni, y ajouter la viande, l'ail, le poivre, le sel et le cumin puis les faire revenir un peu à feu fort et laisser enfin mijoter un peu.","Une fois que la viande a été un peu mijotée, retirer la casserole du feu, attendre quelques minutes puis ajouter du paprika doux afin que celui-ci ne brule pas ; mélanger, laisser imbiber quelques minutes puis reprendre la cuisson à feu doux.","Ajouter les morceaux de tomate et poivron coupés en morceaux. Ajouter de l'eau de façon à couvrir à peine la viande, puis laisser mijoter sans couvercle. Veiller à rajouter un peu d'eau dès que la viande est trop découverte.","Le pörkölt doit mijoter pendant longtemps, pendant au moins 3 heures. Pour ceux qui souhaitent le relever, il est possible d'ajouter un peu de paprika fort ou du piment avant la fin de la cuisson, toujours en veillant à bien retirer la préparation du feu afin que l'épice ne brule pas.","Goûter la viande de temps en temps afin de vérifier sa cuisson. Ne pas rajouter trop d'eau à la fin, afin que la sauce garde de l'épaisseur. Lorsque la viande est fondante, le plat est prêt.","Il est tout à fait possible de finir la cuisson en couvrant puis en éteignant le feu et ne servir le plat que le lendemain. La viande n'en sera que meilleure."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FP%C3%B6rk%C3%B6lt","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Kakashere_p%C3%B6rk%C3%B6lt.JPG/960px-Kakashere_p%C3%B6rk%C3%B6lt.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Doremo","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Ratatouille2","name":"Ratatouille2","ingredients":["2 s coupées en petits carrés de 2 cm","3 s coupées en petits carrés de 2 cm","4 poivrons (2 jaunes et 2 verts) épépinés et coupés en petits morceaux","4 s coupées en petits morceaux","3 s moyens hachés finement","5 gousses d’ hachées finement","1 branche de, 1 feuille séchée de","6 cuillers à soupe d’, sel,"],"steps":["Lavez et coupez tous les légumes.","Dans un faitout, chauffer l’huile d’olive, faire blondir légèrement l’ail et l’oignon.","Incorporer la totalité des légumes et cuire à feu moyen durant 20 minutes en remuant de temps en temps, puis à feu doux durant 20 minutes","Ajouter le basilic et le laurier, saler et poivrer et laisser mijoter au 45 minutes à feu doux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRatatouille2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quiche aux olives","name":"Quiche aux olives","ingredients":["1 tasse de","1 tasse d'avoine moulue finement","1 cuillère à thé de","1 cuillère à thé de bicarbonate de soude","1 tasse d'huile d'olive ou de maïs","1 tasse d'eau glacée","1 tasse d'olives noires en rondelles","2 gousses d'ail émincées","2 échalotes émincées","1 tasse de s fraîches en dés","1 cuillère à thé de sirop d'érable (selon goût)","1 tasse d'eau, sel."],"steps":["Pâte : Mélanger farine, moulue, poudre à pâte, bicarbonate de soude. Dans un autre bol, incorporer l'huile, le jus de citron, l'eau et fouetter légèrement. Incorporer le liquide à l'aide d'une fourchette, mélanger et former rapidement une boule. Rouler la pâte entre 2 feuilles de papier cuisson pour former un fond de tarte. Renverser dans un plat à tarte.","Farce : Dans une poêle faire revenir l'ail et les échalotes dans un peu d'huile. Ajouter les tomates, les s noires, le sel, le sirop et l'eau. Cuire pour réduire un peu.","Verser sur la pâte. Mettre le tout 30 min au four th.7."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuiche_aux_olives","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ratatouille","name":"Ratatouille","ingredients":["3 aubergines,","2 courgettes,","2 poivrons,","400 g de tomates,","2 gousses d’ail,","3 oignons blancs,","2 cl d’huile d’olive à chaque cuisson de légume,","sel, laurier, thym, romarin."],"steps":["Couper les aubergines en petits morceaux (~ 2 cm de côté).","Faire revenir les aubergines dégorgées au sel, que vous aurez rincées, dans l’huile.","Recommencer les mêmes opérations avec les courgettes (ne pas réutiliser l’huile des aubergines).","Faire fondre les oignons dans un peu d’huile d’olive en les remuant 10 min, ajouter les poivrons en lamelles et laisser fondre un peu.","Ajouter les courgettes et les aubergines puis les tomates en quartiers pelées et épépinées.","Rectifier l’assaisonnement, mettre une feuille de laurier et une branche de thym, l’ail avec la peau.","Cuire 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRatatouille","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/27/Ratatouille.jpg/960px-Ratatouille.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marcus Guimarães","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Quiche lorraine","name":"Quiche lorraine","ingredients":["1 pâte brisée (recette) ou pâte feuilletée (recette),","200 grammes de lard fumé coupé en tout petits dés,","1/2 litre de crème fraîche, 10 cl de crème maigre,","4 œufs,","sel, poivre, noix de muscade."],"steps":["Sortir préalablement la pâte que vous avez choisi, pour la mettre à température ambiante.","Étaler la pâte et la disposer au fond d'un .","Cuire à blanc la pâte dans votre moule, dans le pendant 15 à 20 minutes à 180°C, disposer des poids sur la pâte pour éviter qu'elle gonfle trop.","La sortir et réserver.","À la et à feu moyen faites blanchir vos lardons, puis égouttez la matière grasse.","Disposer les lardons dans le fond de tarte.","Dans un récipient, battre avec un fouet les œufs entiers comme pour une omelette et ajouter la crème fraîche puis la crème maigre et poivrer (il faut éviter de trop saler l'appareil à cause du sel contenu dans le lardon).","Verser l'appareil obtenu dans le moule à tarte sur la pâte.","Faire cuire la quiche une quarantaine de minutes au four préchauffé à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuiche_lorraine","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Quiche_lorraine_05.jpg/960px-Quiche_lorraine_05.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Ragoût de bœuf","name":"Ragoût de bœuf","ingredients":["1 kg de viande de à braiser","45 g de","30 g de concentré de","10 cl de","1 cube de de bœuf","1/2 l de bouillon","1/2 l de","Sel,"],"steps":["Sauter les morceaux de bœuf au beurre, ajouter l'oignon émincé, les carottes en rondelles, assaisonner","Ajoute le concentré de tomate","Mélanger, ajouter le sirop et mélanger","Mouiller avec le bouillon et le de vin rouge","Réduire la sauce, cuire 1h30"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRago%C3%BBt_de_b%C5%93uf","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Rago%C3%BBt_de_b%C5%93uf_pommes_de_terre_carottes.jpg/960px-Rago%C3%BBt_de_b%C5%93uf_pommes_de_terre_carottes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"vauvau","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Ragoût de soja","name":"Ragoût de soja","ingredients":["150 g de texturé","1 verre de rouge","1 verre d’eau","1 cube de bouillon végétal","1 c. à s. d’herbes de Provence","sel-poivre","3 tiges de céleri vert","3 s","4 s nouveaux","1 c. à s. d’","2 feuilles de laurier"],"steps":["Faire tremper le soja dans le vin et le bouillon, assaisonné de sel, poivre, paprika et herbes de Provence, pendant plusieurs heures.","Dans une cocotte, rissoler à l’huile les légumes émincés, ajouter le soja et la marinade, éventuellement un peu d’eau, et les feuilles de laurier. Laisser cuire à feu doux une bonne heure. Servir par exemple avec du blé."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRago%C3%BBt_de_soja","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rapée","name":"Rapée","ingredients":["4 pommes de terre","1 œuf","Huile d'arachide","Sel, poivre"],"steps":["Râper les pommes de terres épluchées, mélanger à l'œuf battu","Assaisonner, cuire à l'huile"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRap%C3%A9e","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/92/Quai_de_la_Rap%C3%A9e_seen_from_the_Pont_d%27Austerlitz.jpg/960px-Quai_de_la_Rap%C3%A9e_seen_from_the_Pont_d%27Austerlitz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DiscoA340","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Raclette franc-comtoise","name":"Raclette franc-comtoise","ingredients":["800 g de fromage à raclette dont :","400 g de fromage à raclette affiné au vin d'Arbois","200 g de bleu de Gex au lait cru","200 g de Morbier au lait cru","charcuterie :","jambon braisé","jambon fumé","saucisse de Morteau","saucisse de Montbéliard","Bresi","lard","8 pommes de terre","divers accompagnements :","cornichons"],"steps":["Il suffit seulement de cuire les pommes de terre et de couper le fromage en lamelles.","Raclette franc-comtoise Raclette franc-comtoise Raclette franc-comtoise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRaclette_franc-comtoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ratatouille3","name":"Ratatouille3","ingredients":["1 jaune","2 gousses d’","2 branches de, 1 feuille de","10 cl d’, sel,"],"steps":["Laver et couper tous les légumes.","Dans un faitout, chauffer l’huile d’olive, faire blondir l’oignon haché","Incorporer d'abord les tomates puis la totalité des légumes et des aromates","Cuire à feu doux durant 1 heure, en remuant"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRatatouille3","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quindim","name":"Quindim","ingredients":["300g de","100g de râpée","12 jaunes d'œuf","1 cuillère à soupe de"],"steps":["Séparer les jaunes des blancs puis tamiser les jaunes afin d'enlever l'excédent de blanc.","Mélanger les jaunes avec le sucre et le beurre de façon à avoir un mélange homogène.","Hydrater la noix de coco en la plaçant dans de l'eau chaude.","Égoutter puis ajouter la au mélange.","Faire cuire la préparation au bain-marie en la couvrant d'une feuille de papier aluminium pendant environ 50 minutes à 230°C.","Enlever la feuille de papier aluminium et faire dorer environ 4 minutes.","Laisser refroidir puis laisser reposer au frigo.","Démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuindim","country":"Brazil","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quiche aux pommes et sirop d'érable","name":"Quiche aux pommes et sirop d'érable","ingredients":["1 fond de pâte brisée précuit,","60 ml de sirop d'érable,","1 cuillère à soupe de cassonade,","1 cuillère à soupe de beurre doux,","2 pommes pelées et coupées en gros morceaux,","3 s,","225 g de crème fraîche,","75 ml de lait."],"steps":["Faire chauffer le sirop d'érable, la cassonade et le beurre dans une casserole. Y faire pocher les morceaux de pommes pendant 5 minutes.","Laisser tiédir et verser le mélange dans un robot. Ajouter les œufs, la crème et le lait, puis mixer.","Piquer le fond de tarte à la fourchette et y verser le mélange. Laisser cuire au four 35 à 40 minutes à 200°C.","À la sortie du four, saupoudrer la quiche de sucre d'érable.","Servir tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuiche_aux_pommes_et_sirop_d'%C3%A9rable","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Quinoa au lait","name":"Quinoa au lait","ingredients":["100 grammes de","100 millilitre de (de vache ou végétal comme du )","50 grammes de ou","1 gousse de ou un sachet de sucre à la vanille"],"steps":["Porter à ébullition un mélange de lait, de sucre et de vanille.","Une fois, le mélange à ébullition, ajouter le quinoa.","Baisser le feu et laisser cuire une 1/2 heure, en remuant régulièrement jusqu'à réduction du mélange.","Laisser refroidir.","Ajouter des fruits et des graines pour déguster le quinoa au lait."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FQuinoa_au_lait","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Recettes à base de riz","name":"Recettes à base de riz","steps":["Faire cuire le riz puis l'égoutter et le laisser refroidir.","Couper les œufs durs en quartier.","Mélanger tous les ingrédients dans un saladier."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRecettes_%C3%A0_base_de_riz","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Risotto de saumon","name":"Risotto de saumon","ingredients":["600 g de chair de","400 g de riz rond","70 g de parmesan","1l de fumet de","2 verres de","1 filet d'huile d'olive"],"steps":["Eplucher et hacher l'oignon, le faire revenir cinq minutes dans une poêle avec de l'huile","Ajouter le riz et remuer jusqu'à ce qu'il soit nacré","Verser le blanc. Mélanger","Ajouter 1 dl de fumet, remuer. Lorsque le riz a tout absorbé, ajouter à nouveau du fumet. Et ainsi de suite","Couper le saumon en dés et l'ajouter. Laisser cuire cinq minutes","Ajouter le parmesan rapé","Laisser reposer quelques minutes et servir"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRisotto_de_saumon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Seared_Salmon%2C_Risotto%2C_Curry_Sauce_-_La_Terrasse%2C_Rouen_2026-05-10.jpg/960px-Seared_Salmon%2C_Risotto%2C_Curry_Sauce_-_La_Terrasse%2C_Rouen_2026-05-10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"fr:Livre de cuisine/Risotto à la milanaise","name":"Risotto à la milanaise","ingredients":["riz (de qualité « Arborio » du département « Lomellina» (située au sud-ouest de Milan, entre les fleuves « Po » et « Ticino »),","échalotes,","bouillon de qualité (viandes et légumes façon pot-au-feu),","vin blanc sec,","safran,","beurre,","huile d'olive,","grana padano."],"steps":["Couper les échalotes en rondelles,","Dans une grande casserole (ou une poêle très épaisse) faire fondre un morceau de beurre avec juste une cuillère d’huile d’olive (pour ne pas brûler le beurre).","Faire dorer les échalotes.","Baisser le feu et ajouter le riz en le remuant énergiquement avec une cuillère en bois.","Baisser juste un peu la flamme et verser le verre de vin blanc sec (pour faire brûler l’alcool).","À partir de ce moment, ne jamais laisser le riz coller, en le remuant avec la cuillère en bois, et ajouter doucement le bouillon jusqu'à la cuisson du riz.","2 minutes avant la cuisson parfaite, ajouter le safran que vous aurez incorporé à un peu de bouillon.","Finir la cuisson en faisant très attention à ce que le bouillon ne coule pas du risotto.","Ajouter encore un morceau de beurre et du grana padano selon votre goût."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRisotto_%C3%A0_la_milanaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6f/Risotto_alla_milanese-Eisen.JPG/960px-Risotto_alla_milanese-Eisen.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Risotto au noir","name":"Risotto au noir","ingredients":["1 kg de seiches entières (ou 600 g de blanc de seiches et 2 sachets d'encre)","Fumet de poisson","30 cl de vin blanc sec","1 gousse d’","1 pincée de","1 feuille de","1 cuillère à soupe d’huile d’olive","sel"],"steps":["Retirez la peau des seiches, les vider, ôter l'os et les yeux, conserver la poche à encre et la poche contenant une substance jaune ;","Épluchez et hachez l’ail, coupez les seiches en rondelles ou en lanières ;","Faire blondir l’ail et le laurier émietté, ajouter les seiches qui vont d’abord rendre leur eau puis la réabsorber ;","Saupoudrez de curcuma, salez et mouillez avec la moitié du vin ;","À l'évaporation, poivrez et couvrir ;","Délayer l’encre dans le reste de vin blanc."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRisotto_au_noir","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Risotto au poulet","name":"Risotto au poulet","ingredients":["200 g de blanc de poulet coupés en fines lanières ;","300 g de riz Arborio, Carnaroli ou Vialone Nano ;","250 g de tomate pelée (en boîte) et coupée en quartiers ;","1 oignon émincé, ou échalote... ;","1 litre de bouillon de volaille ;","2 cuillères à soupe de persil haché ;","250 ml (1 tasse) de vin blanc, sel et poivre du moulin."],"steps":["Dans une à fond épais, faire revenir l'oignon haché, et dès qu'il commence à blondir, ajouter les lanières de blanc de poulet, et faire rissoler le tout.","Ajouter le verre de vin blanc et les morceaux de tomates pelées, et laisser cuire 10 minutes à feu doux.","Ajouter le riz, mélangez et laissez cuire 2 minutes, avant d'incorporer, petit à petit, le bouillon de volaille chaud, jusqu'à ce que le riz ne puisse plus absorber de liquide, salez et poivrez.","Disposer la préparation dans un plat de service et saupoudrer avec le persil haché."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRisotto_au_poulet","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Cuisse_de_poulet_%C3%A0_la_cr%C3%A8me%2C_olives%2C_carottes_et_risotto_%C3%A0_La_Tablature_%28Lyon%2C_2019%29.jpg/960px-Cuisse_de_poulet_%C3%A0_la_cr%C3%A8me%2C_olives%2C_carottes_et_risotto_%C3%A0_La_Tablature_%28Lyon%2C_2019%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebleouf","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Risotto","name":"Risotto","ingredients":["1 oignon,","2 cuillères d'huile d'olive,","300 g de riz italien,","1/2 verre de vin blanc sec,","1 l de bouillon,","1 noix de beurre,","30 g de parmesan râpé."],"steps":["Émincer l'oignon et le faire fondre dans deux cuillères d'huile d'olive.","Ajouter le riz et le faire revenir jusqu'à ce qu'il soit translucide.","Puis arroser avec le vin blanc.","Quand celui-ci est réduit, ajouter peu à peu le bouillon chaud (une louche à la fois) jusqu'à absorption complète. La cuisson devrait prendre 18 minutes.","Avant de servir, incorporez une noix de beurre et le parmesan ensuite couvrir pendant deux minutes. Ceci achèvera d'apporter une consistance crémeuse au plat, dont la liaison est initialement apportée par l'amidon du riz."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRisotto","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f1/Rice-bowl-risotto-food-thumbnail%281%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"AnonymousUnknown author","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Riz parfumé aux herbes","name":"Riz parfumé aux herbes","ingredients":["50 cl d’eau","1 émincé","8 branches de cerfeuil","3 branches de basilic","4 branches de & 3 branches de coriandre ciselées","ratatouille (facultatif)","2 cuillères à soupe d’huile d’olive","Sel,"],"steps":["Verser l’eau dans une casserole. Ajouter les branches de coriandre et porter à ébullition. Dès les premiers bouillons, retirer du feu et mixer.","Dans une sauteuse, faire revenir un oignon émincé dans l’huile d’olive, ajouter le en remuant. Lorsque les grains changent de couleur, verser le mélange mixé. Couvrir, baisser le feu et poursuivre la cuisson jusqu’à ce que le riz ait absorbé tout le liquide. Compter 15 min environ. Saler, poivrer et ajouter les branches de cerfeuil, de basilic et de coriandre ciselées.","Mélanger et servir aussitôt avec de la ratatouille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_parfum%C3%A9_aux_herbes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz aux noix de Cajou","name":"Riz aux noix de Cajou","ingredients":["500 g de cuit","100 g de de Cajou","1 grosse rouge","3 branches de","1 cuillère à soupe d'","Sel et."],"steps":["Coupez l'oignon, la pomme et le céleri en menus morceaux. Faites-les revenir dans la poêle huilée. Ajoutez trois cuillères à soupe d'eau et laissez mijoter 10 min.","Ajoutez le riz. Mélangez tous les ingrédients."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_aux_noix_de_Cajou","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz à la sauce avocat","name":"Riz à la sauce avocat","ingredients":["1 haché","60 g de s corail","140 g de blanc","400 ml d’","0,5 cuillères à thé de","0,5 cuillères à thé de graines de nigelle (facultatif)","1 cuillère à soupe d’ d’arachide","Sel,","La chair d’un","0,5 cuillère à thé de","0,5 cuillère à soupe d’huile d’arachide","poivre, jus de"],"steps":["Rissoler l’oignon dans l’huile avec le curry et les graines ; ajouter les lentilles, le riz et l’eau, porter à ébullition et laisser mijoter 20 min.","Laisser refroidir","Former des petites boulettes, bien tassées. Écraser la chair de l’avocat, ajouter les autres ingrédients.","Servir aussitôt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_%C3%A0_la_sauce_avocat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rognons à la douaisienne","name":"Rognons à la douaisienne","ingredients":["4 rognons de porc,","Mie de pain rassi,","Ail fumé d'Arleux,","Persil,","Lait,","4 œufs,","bouillon de légumes,","Beurre,","cognac."],"steps":["Nettoyer les rognons ;","Tremper la mie de pain dans les œufs battus additionné de lait, incorporer l'ail et le persil hachés ;","Farcir les rognons et les ficeler ;","Dans une , faire revenir au beurre les rognons, les flamber au cognac, assaisonner, mouiller au bouillon et ajouter une tranche de pain ;","Cuire 30 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRognons_%C3%A0_la_douaisienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rose des sables","name":"Rose des sables","ingredients":["300 g de chocolat (noir ou au lait ou un mélange des deux selon les goûts de chacun)","100 g de végétaline","100 g de sucre glace","250 g (environ) de corn flakes non sucrés"],"steps":["Faire fondre au bain-marie (ou dans une casserole à feu doux) le chocolat noir, le chocolat au lait et la végétaline.","Une fois le tout bien liquide et bien homogène, ajouter le sucre glace et bien mélanger (avec un fouet s’il reste des grumeaux à casser).","Sortir le mélange du bain-marie.","Mettre les corn flakes dans un saladier et mélanger avec la préparation.","Laisser refroidir 5 min.","Faire ensuite des petits tas sur un plateau recouvert de feuille mince d'aluminium, ou mieux (car cela se décolle plus facilement) de papier sulfurisé et les laisser durcir au réfrigérateur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRose_des_sables","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/64/Rose_des_sables_-_Hamelin_-_Les_caprices_de_Rouen_2025-03-22.jpg/960px-Rose_des_sables_-_Hamelin_-_Les_caprices_de_Rouen_2025-03-22.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"fr:Livre de cuisine/Riz au lait à la bretonne","name":"Riz au lait à la bretonne","ingredients":["125 g de riz rond, ou riz à dessert;","125 g de sucre en poudre (ou un verre à moutarde de sucre et un verre à moutarde de riz);","1 litre de lait entier, ou mieux du lait acheté dans une ferme;","1 gousse de vanille, ou 1 cl d'extrait de vanille liquide."],"steps":["Rincer le riz rond à l'eau froide pour en extraire les impuretés.","Verser dans une casserole le litre de lait, le verre de sucre et le verre de riz.","Porter à ébullition lentement à feu moyen en agitant le fond, toutes les 2 ou 3 minutes avec une cuillère de bois pour éviter que ça ne colle.","Laisser cuire à feu doux pendant 20 minutes environ après ébullition, en remuant de temps en temps, jusqu'à ce que le riz soit bien cuit (Les grains se collent les uns aux autres, une peau commence à se former).","Ajouter la vanille, remuer 1 minute et verser le tout dans une terrine supportant la cuisson au four.","Régler le four sur 230°C, si c'est un four électrique, mettre en fonction les deux rampes de chauffage, celle du dessus et celle du dessous.","Cuire au four 15 minutes. Retirer du four à la fin de la cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_au_lait_%C3%A0_la_bretonne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz à l'ananas","name":"Riz à l'ananas","ingredients":["300 g de riz long parfumé,","1 petit ananas épluché,","1 pomelo rose épluché,","2 oignons moyens,","4 petits oignons verts avec le vert des tiges,","80 g de noix de coco râpée,","1 cuiller à soupe de curry,","5 cl d'huile d'arachide, sel et poivre du moulin et de l'eau."],"steps":["Épluchez l'ananas et coupez une des moitiés en petits dés. Passez l'autre moitié à la centrifugeuse pour en extraire le jus.","Épluchez le pomelo et détachez-le en quartiers en glissant le couteau entre les membranes et en récupérant le jus. Détaillez ensuite les tranches en petits segments.","Épluchez les oignons moyens et hachez-les menu.","Épluchez les petits oignons verts en gardant une partie de leur tige, coupez-les en quatre et plongez-les dans de l'eau glacée.","Faites chauffer l'huile dans la sauteuse et faites y fondre les oignons à feu moyen pendant 5&nbsp;minutes.","Ajoutez le riz et mélangez pour que les grains soient bien enrobés d'huile, saupoudrez avec le curry et remuez bien, puis ajoutez le jus d'ananas et le jus du pomelo, salez.","Continuez la cuisson à feu doux durant 17 à 20 minutes en ajoutant de l'eau au fur et à mesure de l'absorption du liquide par le riz.","En fin de cuisson, ajoutez la noix de coco râpée, les dés d'ananas, les segments de pomelos et les oignons verts égouttés, et mélangez bien le tout."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_%C3%A0_l'ananas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rose des sables 02","name":"Rose des sables 02","ingredients":["100 g de végétaline","100 g de chocolat pâtissier","100 g de sucre glace","100 g de Corn Flakes"],"steps":["Faire fondre la végétaline dans un saladier au micro-ondes","Ajouter le chocolat en petit morceaux. Les morceaux doivent en principe fondre dans la végétaline. Aidez les à fondre en les cassant.","Ajoutez le sucre glace.","Ajoutez les corn flakes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRose_des_sables_02","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Gypse_rose_des_sables_Mus%C3%A9e_d%27histoire_Naturelle_Lille_%28fev_2015%29.JPG/960px-Gypse_rose_des_sables_Mus%C3%A9e_d%27histoire_Naturelle_Lille_%28fev_2015%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PIERRE ANDRE LECLERCQ","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Riz au chocolat","name":"Riz au chocolat","ingredients":["150 g de","100 g de","40 cl d'eau","20 cl de"],"steps":["Faire bouillir l'eau, ajouter le lait, porter à ébullition.","Verser le riz.","Cuire 10 min.","Faire évaporer le mélange eau, lait.","Ajouter le chocolat découpé en carrés, mélanger.","Verser dans un récipient.","Servir tiède ou froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_au_chocolat","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz à la créole et brochettes de fruits","name":"Riz à la créole et brochettes de fruits","ingredients":["250 g de","100 g de s rouges cuits à l'eau","1 haché","2 s coupées en bâtonnets","3 c. à s. de petits pois","100 g d' en boîte ou frais","1 boîte de maïs","1 cube de bouillon de légumes","200 ml de","sel-poivre","séché","2 c. à s. d'"],"steps":["Couper les s en gros morceaux et les enfiler alternativement sur les bâtonnets de bois. Préparer une marinade avec l'huile d'olive, du sel et du et en enduire les fruits. Préchauffer le four à 200°, enfourner les brochettes dix minutes ou plus selon la cuisson souhaitée, puis enclencher la fonction grill pour faire dorer les brochettes pendant quelques instants.","Servir les brochettes chaudes ou tièdes, accompagnées du riz à la créole."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_%C3%A0_la_cr%C3%A9ole_et_brochettes_de_fruits","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz parfumé aux herbes2","name":"Riz parfumé aux herbes2","ingredients":["50 cl d’eau","1 émincé","8 branches de cerfeuil","3 branches de basilic","4 branches de & 3 branches de coriandre ciselées","ratatouille (facultatif)","2 cuillères à soupe d’huile d’olive","sel,"],"steps":["Verser l’eau dans une casserole. Ajouter les branches de coriandre et porter à ébullition. Dès les premiers bouillons, retirer du feu et mixer.","Dans une sauteuse, faire revenir un oignon émincé dans l’huile d’olive, ajouter le en remuant. Lorsque les grains changent de couleur, verser le mélange mixé. Couvrir, baisser le feu et poursuivre la cuisson jusqu’à ce que le riz ait absorbé tout le liquide. Compter 15 min environ. Saler, poivrer et ajouter les branches de cerfeuil, de basilic et de coriandre ciselées.","Mélanger et servir aussitôt avec de la ratatouille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_parfum%C3%A9_aux_herbes2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rosbif","name":"Rosbif","ingredients":["1,5 kg de bœuf (rumpsteak),","Huile d'olive ,","des morceaux d'ail,","du sel et du poivre."],"steps":["Préchauffer le à 190°C / 375°F.","Faire 8 incisions d'un acéré et mettre un morceau d'ail dans chacune.","Badigeonner avec d'huile et éparpiller de sel et de poivre.","Mettre le bœuf dans le four, au-dessus du .","Faire cuire à 190°C / 375°F.","Après une trentaine de minutes, baisser la température jusqu'à 105°C / 220°F, et laisser pour 2 ou 3 heures, jusqu'à ce que la température du bœuf atteigne les 60°C / 140°F.","Garder le contenu du pour faire le jus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRosbif","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Riz cantonais","name":"Riz cantonais","ingredients":["200 g de riz (thaï ou basmati), 2 fois son volume d'eau,","200 g de porc (échine),","une boîte de saucisses chinoises, lapsung","1/2 poivron rouge, quelques petit pois,","1 c à soupe de saindoux ou de l'huile de soja,","2 c à soupe de sauce soja,","2 ou 3 œufs."],"steps":["Mettez le riz dans une casserole et couvrez-le d'eau bouillante salée.","Couvrez, portez à ébullition sur feu doux.","Remuez de temps en temps avec une spatule en bois.","Quand il ne reste presque plus d'eau, couvrez le plus hermétiquement possible en mettant au besoin un poids sur le couvercle, mettez sur feu très, très doux et laissez cuire encore 10 min.","D'autre part, coupez le porc en très petits dés, ainsi que les saucisses (à défaut, remplacez par du jambon cru) et le poivron. Faites revenir le tout à la poêle dans le saindoux.","Quand tout est bien rissolé, arrosez de sauce soja et incorporez le riz cuit. Vous aurez en même temps fait cuire les deux œufs en omelette très fine (dans une poêle à revêtement anti-adhésif).","Découpez-la en morceaux et ajoutez-les à la préparation.","Servez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_cantonais","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/2/21/Riz_Cantonais_au_Poulet_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"HYL56","licence":"CC BY 4.0"},{"title":"fr:Livre de cuisine/Riz au lait","name":"Riz au lait","ingredients":["150 g riz","eau"],"steps":["Rincer abondamment le riz à l'eau tiède.","Le mettre dans une casserole puis recouvrir d'eau chaude.","Lorsque cette eau est absorbée, ajouter le lait après l'avoir fait bouillir avec la gousse de vanille.","Porter à ébullition pendant 30 minutes.","Rajouter du sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRiz_au_lait","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Riz_au_lait_aux_zestes_d%E2%80%99agrumes_et_son_caramel_croquant_aux_noisettes_torr%C3%A9fi%C3%A9es.jpg/960px-Riz_au_lait_aux_zestes_d%E2%80%99agrumes_et_son_caramel_croquant_aux_noisettes_torr%C3%A9fi%C3%A9es.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Rocoto relleno","name":"Rocoto relleno","ingredients":["6 s rocotos","1/2 kg de viande hachée ()","1/2 tasse de","2 s","2 s durs","6 tranches de frais","6 bouillies","1 cuillère à soupe de haché","1/4 de cuillerée à café de","1/4 de cuillerée à café d'","Sel, et (selon vos goûts)"],"steps":["Coupez la partie supérieure des piments rocotos puis retirer les veines et les graines.","Rincez-les et mettez-les à bouillir 2 fois pendant 3 minutes (6 minutes au total), dans de l'eau salée.","Répétez le processus une troisième fois avec de l'eau sucrée pour atténuer le piquant.","Hachez l'oignon et faites le dorer avec le sel et le cumin.","Ajoutez la viande hachée et assaisonnez avec de l'origan, du sel, du poivre et du persil haché.","Remuez bien et ajoutez les olives et les œufs.","Remplissez les piments rocoto de cette préparation, placez-les dans un plat et enfournez, couvrez-les avec la partie supérieure des piments retirée antérieurement.","Ajoutez les pommes de terre pelées couvertes d'une tranche de fromage.","Faites finalement cuire 15 minutes à 360 degrés Celsius."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRocoto_relleno","country":"Peru","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade au navet","name":"Salade au navet","ingredients":["2 navet,","2 pommes,","1 citron,","20 g de graines de courge,","15 cl d'huile de tournesol, vinaigre, sel."],"steps":["Nettoyer les navets et les pommes, les éplucher et les râper ;","Disposer navet et les pommes dans les assiettes, arroser d'huile de tournesol, d'un filet de vinaigre ;","Saler, parsemer de graines de courges grillées à sec concassées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_au_navet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rôti végétarien","name":"Rôti végétarien","ingredients":["15 cl d’eau bouillante","1 cuiller à soupe d’","1 moyen finement coupé","1 gousse d’ hachée finement","225 g de hachées finement","120 g de émietté","2 cuillers à soupe de mélangée à un peu d’eau","1 cuiller à café de diverses au choix","1 cuiller à café d’extrait de","sel et du moulin"],"steps":["Faites frire l’oignon et l’ail avec un peu d'huile de tournesol.","Dans un saladier, versez l'eau bouillante, l'oignon et l'ail frits et ajoutez tous les autres ingrédients (noix de cajou hachés, pain complet émietté, farine de soja mouillée, diverses herbes, levure), salez, poivrez et et bien mélanger.","Placez le mélange dans un moule huilé ou un plat allant au four, et couvrez avec une feuille de papier gras.","Faites cuire à 180°C pendant une heure jusqu’à obtention d’une masse ferme.","Laissez tiédir 5 minutes avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FR%C3%B4ti_v%C3%A9g%C3%A9tarien","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rôti de bœuf au four","name":"Rôti de bœuf au four","ingredients":["1 kg ou plus de viande de bœuf dans le filet, le faux-filet ou le rosbif,","sel, poivre."],"steps":["Pré-chauffer le four à 210°C.","Placer le morceau de viande dans un plat.","Enfourner le plat.","Cuire 25 à 30 min.","Saler et poivrer en fin de cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FR%C3%B4ti_de_b%C5%93uf_au_four","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade d'asperges vertes au parmesan et tomates confites","name":"Salade d'asperges vertes au parmesan et tomates confites","ingredients":["1 kg d'","250 g de cerises","20 copeaux de","1 botte de","1 dl d'","6 cl de vinaigre de Xérès","sel, du moulin"],"steps":["Confire les tomates cerises durant 10 minutes à feu doux dans l'huile d'olive chaude,les retirer du feu.","Tailler les asperges en lanières le plus finement possible, dans la longueur après avoir ôter les 4 derniers centimètres de la tige.","Préparer la vinaigrette avec le vinaigre de Xérès et l'huile de cuisson des tomates, saler et poivrer.","Disposer dans les assiettes les lanières d'asperges et les tomates confites. Parsemer de cerfeuil et de copeaux de parmesan, arroser de la vinaigrette."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_d'asperges_vertes_au_parmesan_et_tomates_confites","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rösti","name":"Rösti","ingredients":["environ 200 g de pommes de terre en robe des champs","une cuillerée à soupe de beurre fondu","un à deux oignon(s) finement haché(s)","du sel","Variantes :","50 g de fromage de type à fondre.","un émincé de 20 g de lardons pour les Röstis à la bernoise","de la ciboulette émincée et du carvi pour les Röstis à la zurichoise","des cornettes (Hörnli) préalablement cuites et de pommes de terre, avec du fromage d'Appenzell et des lardons pour les Röstis à l'appenzelloise.","1 cuillère à soupe de Schabziger râpé et ajouté en fin de cuisson pour les Röstis à la glaronaise","accompagnement de saucisse de veau pour les Röstis à la Saint-Galloise","une tasse de café léger (250 ml, ajoutée avec le fromage) pour colorer et rendre les rösti juteux.","Un peu de vin blanc sec est parfois ajouté pour relever un peu le goût."],"steps":["Peler les pommes de terre bouillies, et les râper avec une râpe à rösti (munie de gros trous).","Dans une poêle, faire fondre le beurre, puis faire revenir trois quarts des oignons sans leur laisser prendre de couleur.","Ajouter les pommes de terre avec une pincée de sel, puis faire sauter le tout à feu vif jusqu'à belle coloration brune.","Couvrir avec le plat de service tourné à l'envers et laisser cuire pendant 20 minutes.","Ajouter le fromage.","Rassembler les pommes de terre et aplatir pour former une galette, ajouter les oignons restants finement hachés, puis cuire quelques minutes jusqu'à l'obtention d'une belle croûte, caractéristique des rösti.","Pour le Rösti appenzellois, recouvrir de fines lamelles de fromage d'Appenzell en fin de cuisson, couvrir et laisser fondre quelques instants. Pour le Rösti zurichois, ajouter les oignons restants finement haché et une pincée de cumin, puis cuire quelques minutes jusqu'à l'obtention d'une belle croûte.","Retourner la poêle sur un plat de service et servir aussitôt."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FR%C3%B6sti","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3d/Roesti.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Benutzer:Mussklprozz","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Ruifard de Valbonnais","name":"Ruifard de Valbonnais","ingredients":["Des s rouges","250 g de","100 g de","Des s","Un peu de verte"],"steps":["Faire la pâte en délayant les 250g de farine, 100g de crème fraîche, 2 œufs, un peu de beurre et de sucre.","Faire reposer.","Déposer les 3/4 de cette pâte au fond d'un plat allant au four.","Faire revenir les pommes avec du beurre et un doigt de Chartreuse verte.","Déposer le mélange de sur la pâte.","Recouvrir du restant de pâte.","Enfourner pendant 30 à 45 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRuifard_de_Valbonnais","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade au lard","name":"Salade au lard","ingredients":["2 kg tiges de ou au défaut, 2 s frisées","2 kg de dures (Belle de Fontenay...)","250 g de gras, 250 g de s","4 tranches de fumées (optionnel)","(de préférence de Reims)","inutile de saler"],"steps":["Tout d'abord, faire cuire en robe des champs les pommes de terre.","Après la cuisson, épluchez les pommes de terre et coupez les en rondelles.","Dans la cocotte, faites chauffer un filet d'huile d'olive, ensuite versez au fond vos tiges de pissenlits (ou la salade) finement coupés, et faites","Rajouter l'oignon et l'échalote émincés.","Pendant ce temps, dans une poêle sans graisse, faites revenir le lard puis les lardons.","Ensuite, versez vos pommes de terre en rondelles sur vos pissenlits confits.","Versez les crétons (morceaux de lard gras dans les Ardennes) bouillants dans la cocotte.","Faites cuire les tranches de poitrine dans la graisse des crétons","Dans la poêle encore chaude, jeter la graisse liquide et déglacez avec un filet de puis verser dans la cocotte.","Remuer doucement a feu doux pendant 5 minutes.","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_au_lard","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/54/Salade-au-lard.jpg/960px-Salade-au-lard.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mailbox","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Saint-honoré","name":"Saint-honoré","steps":["Faites la pâte cuite et à l'aide d'une poche munie d'une douille unie dressez 15 choux de 3 cm environ.","Avec le restant de pâte faites un rond de 20 cm de diamètre (bien mince)","Faites cuire 15 minutes sans ouvrir le four à 200 °C","Après cuisson fourrez les choux avec de la crème à la vanille et mettez le restant de crème sur le fond.","Glacez les choux avec un pinceau et placez les sur le fond.","Garnissez le gâteau de crème fouettée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSaint-honor%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Thermes_de_Saint_Honor%C3%A9_les_Bains.jpg/960px-Thermes_de_Saint_Honor%C3%A9_les_Bains.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SaintHonorélesBains","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Rôtie","name":"Rôtie","ingredients":["eau (+ glaçons)"],"steps":["Faire griller les tranches de pain et les réduire en morceaux dans un saladier.","Ajouter ensuite de l'eau et des glaçons.","Verser du en poudre et ajouter du vin rouge.","La quantité de sucre et de vin rouge à ajouter est subjective.","Il est pour cela conseillé de goûter la rôtie après chaque ajout d'un des deux ingrédients pour arriver à trouver la proportion qui convient le plus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FR%C3%B4tie","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Sentier_C%C3%B4te_R%C3%B4tie_-_Villiers-sur-Marne_%28FR94%29_-_2022-03-13_-_1.jpg/960px-Sentier_C%C3%B4te_R%C3%B4tie_-_Villiers-sur-Marne_%28FR94%29_-_2022-03-13_-_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Chabe01","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Rougail morue","name":"Rougail morue","ingredients":["800 grammes de morue séchée,","6 gousses d'ail,","3 gros oignons,","4 tomates,","5 gros piments,","thym,","3 cuillères à soupe d'huile,","sel,","curcuma (1 demie cuillère à café)."],"steps":["Étape 1 Dessalez la morue en la pochant dans l'eau pendant 10 minutes.","Recommencez l'opération en plusieurs fois, 2 ou 3 fois suffiront.","Une fois pochée, retirez-la de l'eau.","Émiettez-la en enlevant les arêtes et réservez-la (mettez-la de côté pour la suite).","Étape 2 Préparez vos épices : épluchez l'ail et l'oignon ; ciselez les s ; hachez l'ail ; puis émondez les s et les gros s.","Réservez le tout.","Étape 3 Dans une marmite, mettez à chauffer l'huile.","Ajoutez-y les oignons ciselés et l'ail ; laissez cuire environ 2 à 3 minutes, ne laissez pas brûler.","Puis rajoutez les gros piments, laissez les cuire environ 2 à 3 minutes puis rajoutez les tomates, le thym et le curcuma.","Tournez le tout à l'aide d'une grande cuillère, et laissez mijotez 4 à 6 minutes tout en surveillant.","Étape 4: Enfin, rajoutez la morue émiettée, en veillant à bien l'incorporer aux épices ; rajoutez environ 2 verres d'eau, et laissez mijoter 15 minutes.","Entre temps, vous pouvez goûter la et éventuellement rajouter du sel selon votre goût.","À déguster avec du blanc.","Catégorie:Cuisine réunionnaise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRougail_morue","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sablés de noël aux canneberges","name":"Sablés de noël aux canneberges","ingredients":["280 g de beurre ;","250 g de sucre ;","1 c à café d’extrait de vanille;","150 g de canneberges séchées;","400 g de farine ;","1 c à café de levure chimique","Lait","2 sachets de sucre vanillé"],"steps":["Battre le beurre ramolli avec le sucre et l’extrait de vanille au batteur électrique.","Une fois le mélange blanchi, ajouter les canneberges et mélanger à la cuillère en bois.","Ajouter alors le mélange de farine et levure. Bien incorporer à la cuillère.","Faire deux boudins de 4 cm de diamètre.","Laisser reposer au réfrigérateur au moins 2 heures.","Découper des rondelles de 7 à 10 mm d’épaisseur. Disposer sur des tôles à pâtisserie en les espaçant d’au moins 3 cm car les gâteaux gonflent à la cuisson.","Badigeonner de lait le dessus des gâteaux et saupoudrer de sucre vanillé.","Cuire 25 minutes à 180°C de manière à ce qu’ils soient juste dorés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSabl%C3%A9s_de_no%C3%ABl_aux_canneberges","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Rougail saucisses","name":"Rougail saucisses","steps":["Piller l'ail et le gingembre en même temps.","Piquer les saucisses puis les ébouillanter pour les dégraisser.","Couper les saucisses en morceaux de 2 à 3 cm.","Chauffer 2 cuillères à soupe d'huile.","Jeter les saucisses dans l'huile chaude.","Les faire roussir avec les oignons.","Une fois bien roussis, jeter le surplus de graisse.","Ramener sur feu doux et incorporer les tomates, l'ail et le gingembre et le caloupilé.","Laisser mijoter jusqu'à ce que la sauce soit consistante (éviter de rajouter de l'eau : cela rendrait les saucisses fades).","Parsemer le plat de ciboule coupée juste au moment de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRougail_saucisses","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e8/Rougail_saucisse.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Kikitoul at French Wikipedia.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Roulade Sévigné","name":"Roulade Sévigné","steps":["Désosser entièrement la pintade; l'aplanir au maillet pour égaliser les chairs en conservant les parures pour la farce.","Farce : Faire dorer au beurre les échalotes, les champignons et les noix puis laisser refroidir.","Hacher les parures de pintade ainsi que le blanc de volaille; mélanger l'appareil avec l’œuf et une cuillère à café de persil haché; assaisonner.","Déposer la farce sur la chair de pintade; rouler la pintade ainsi farcie dans le sens de la largeur et la ficeler en forme de boudin.","Cuire dans un plat en terre avec de l'huile pendant 10 minutes.","Ajouter les pommes reinette coupées en cubes ou en quartiers, ainsi que le cidre et le fond blanc, terminer la cuisson pendant 5 minutes.","Retirer la viande et les pommes, faire réduire le cidre; terminer la sauce en incorporant des cubes de beurre froid au fouet.","Couper la viande en rondelles et la dresser en rosace sur une assiette, les pommes au milieu et la sauce autour.","Ce plat peut s'accompagner d'un vin Sauvignon, Chardonnay ou Riesling"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FRoulade_S%C3%A9vign%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de mangues thaïe aux arachides rôties","name":"Salade de mangues thaïe aux arachides rôties","ingredients":["2 laitues","75 g d'arachides","2 mangues","2 verts","60 ml de jus de","30 ml d’huile d'arachide","15 g de ou de coriandre","15 ml de sauce soya","15 ml de","sel,, piment jalapeño"],"steps":["Râper le zeste des limes, ajouter le jus de lime","Incorporer la sauce soya, le sucre et les piments","Incorporer graduellement l'huile d'arachide et assaisonner","Couper la chair des mangues en languettes, épépiner les poivrons, les couper en languettes","Râper la carotte et émincer les oignons verts, ajouter la menthe hachée, mélanger","Verser le mélange sur les laitues préparées","Ajouter la vinaigrette et mélanger. Décorer avec les arachides hachées et rôties au four à 180°C 10 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_mangues_tha%C3%AFe_aux_arachides_r%C3%B4ties","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de pâtes au basilic","name":"Salade de pâtes au basilic","ingredients":["350 g de pâtes fraîches larges","150 g de","25 g de","20 g de beurre d'arachide","3 verts","25 ml d’huile de sésame","25 ml de sauce soya","15 ml d’huile d'arachide","sauce au piment fort"],"steps":["Cuire les pâtes « al dente », les refroidir, verser l'huile d'arachide et remuer.","Mélanger l'huile de sésame, la sauce soya, le beurre d'arachide et la sauce au piment fort. Verser sur les pâtes et remuer.","Ajouter les oignons verts tranchés, les champignons émincés et le basilic hachés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_p%C3%A2tes_au_basilic","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de pommes et pois chiches","name":"Salade de pommes et pois chiches","ingredients":["50 g de","3 s","2 s","15 g de","15 ml de jus de","15 ml d’",",, sel,"],"steps":["Dans un saladier, mélanger : pois chiches cuits à l'eau, les pommes coupées en dés, les oignons émincés et le cèleri haché","Mélanger, le jus de citron, l'huile d’olive, la ciboulette haché, le basilic haché, le sel et le poivre","Verser sur les pois chiches","Laisser macérer au réfrigérateur"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_pommes_et_pois_chiches","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de radis roses aux graines germées","name":"Salade de radis roses aux graines germées","ingredients":["2 bottes de","25 g de graines d' germées",",, noisettes, sel"],"steps":["Nettoyer les radis, les couper en rondelles","Mélanger les radis aux graines d'alfalfa rincées, arroser d'huile d'olive, de citron et saler","Juste avant de servir, parsemer la salade de noisettes concassées","Servir frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_radis_roses_aux_graines_germ%C3%A9es","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de soja et de poires à la sauce sésame","name":"Salade de soja et de poires à la sauce sésame","ingredients":["250 g de pousses de","250 g de","100 g de","1 branche de","30 g de","8 cl de","8 cl d'","4 cl de","4 g de","2 cl d'"],"steps":["Laver et égoutter les pousses de pois mange-tout. Retirer l'extrémité brune des pousses de soja. Couper les pois et le céleri en fins bâtonnets.","Peler et épépiner les poires. Les couper en bâtonnets, les mettre dans un saladier et couvrir d'eau","Égoutter les poires. Mettre tous les ingrédients de la salade et les brins de coriandre dans un récipient","Mélanger, la sauce de soja, l'huile de sésame, le sucre, l'huile d'arachide et le vinaigre","Verser la sauce sur les légumes et mélanger","Saupoudrer de graines de sésame et servir immédiatement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_soja_et_de_poires_%C3%A0_la_sauce_s%C3%A9same","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de tofu aux herbes sauce au gomasio","name":"Salade de tofu aux herbes sauce au gomasio","ingredients":["250 g de","60 g de pousses de ou de","8 cl d'","4 cl de jus de","8 g de gomasio ()","4 g de","blanc"],"steps":["Laver les pousses de blettes, couper le tofu en gros dés","Mélanger l’huile de sésame et le jus de pamplemousse","Ajouter le gomasio, les graines de sésame et un peu de poivre moulu","Mélanger le tofu et la salade, verser la sauce et remuer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_tofu_aux_herbes_sauce_au_gomasio","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de ratatouille froide","name":"Salade de ratatouille froide","ingredients":["500 g de ratatouille","30 g de raisins blonds","20 g de","3 cl d'","10 g de","2 g de","sel,"],"steps":["Verser la ratatouille froide dans un saladier. Ajouter les pignons de pin et les raisins.","Dans un bol, préparer la sauce en mélangeant l’huile d’olive, le basilic ciselé et le curry, ajouter sel et poivre.","Verser la vinaigrette sur la ratatouille, mélanger"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_ratatouille_froide","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de pâtes à l'orientale","name":"Salade de pâtes à l'orientale","ingredients":["350 g de pâtes fraîches larges (aux trois couleurs ou aux épinards pour une salade plus colorée ; ou Nouilles)","15 ml d’huile d'arachide","3 oignons verts tranchés","300 ml de champignons tranchés","50 ml de basilic frais haché.","25 ml d’huile de sésame","25 ml de sauce soya","20 ml de beurre d'arachide croquant","quelques gouttes de sauce au piment fort."],"steps":["Dans une grande casserole remplie d'eau bouillante salée, cuire les pâtes environ 3 à 4 min, jusqu'à ce qu'elles soient tendres mais fermes (al dente). Bien égoutter et rincer à l'eau froide. Déposer dans un grand bol de service. Verser l'huile d'arachide et remuer.","Dans un petit bol, mélanger l'huile de sésame, la sauce soya, le beurre d'arachide et la sauce au piment fort.","Verser sur les pâtes et remuer pour bien couvrir. Ajouter les oignons verts, les champignons et le basilic."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_p%C3%A2tes_%C3%A0_l'orientale","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de riz","name":"Salade de riz","ingredients":["350 g de","200 g de","3 s","100 g de maïs","4 œufs durs","mayonnaise"],"steps":["Faire cuire le riz puis l'égoutter et le laisser refroidir.","Couper les œufs durs et les tomates en quartier.","Mélanger tous les ingrédients dans un saladier."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Daurade_grill%C3%A9e%2C_riz_et_salade_verte_servie_%C3%A0_Lyon%2C_France.jpg/960px-Daurade_grill%C3%A9e%2C_riz_et_salade_verte_servie_%C3%A0_Lyon%2C_France.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebleouf","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Salade de macaronis","name":"Salade de macaronis","ingredients":["500 g de","200 g de","50 g de sure","50 g de","12 s dénoyautées","4 branches de","4 s","3 s (vert, rouge, jaune)","2 s vertes",", sel, et (,,,, )"],"steps":["Cuire les pâtes (un peu moins que \"al dente\"), le bacon croustillant et les œufs durs, laisser refroidir","Hacher le bacon, les légumes et les œufs écaillés","Mélanger les ingrédients dans un saladier et laisser reposer au réfrigérateur pendant quelques heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_macaronis","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Salade_de_macaronis.jpg/960px-Salade_de_macaronis.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rasoa Nirina 05","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Salade juive","name":"Salade juive","ingredients":["2 kg de s","2 s rouges et 2 poivrons verts","Sel,","Vinaigre balsamique","1 gousse d'ail","1 bouquet de"],"steps":["Ébouillanter les tomates, les peler, retirer l'eau des tomates et les épépiner entre les 2 paumes de mains.","Peler les poivrons au grille, les équeuter et les épépiner, les couper en lamelles grossièrement.","Prendre un saladier.","Mettre les tomates lavées, épépinées, pelées, coupées en morceaux dans le saladier.","Mettre les poivrons épépinés, pelés, coupés en lamelles dans le saladier","Ajouter l'ail pilé, saler, poivrer, ajouter le (assaisonner suivant goût).","Mélanger le tout avec le persil haché.","Servir très frais en entrée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_juive","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de pommes et pois chiches2","name":"Salade de pommes et pois chiches2","ingredients":["500 ml de pois chiches cuits","2 pommes coupées en petits morceaux","3 oignons finement hachés","125 ml de céleri haché","15 ml de jus de citron, 15 ml d’huile d'olive, ciboulette et basilic hachés, sel et poivre, au goût"],"steps":["Dans un saladier, mélanger : pois chiches, pommes coupées, oignons et céleri. Dans un récipient à vinaigrette, bien mélanger : jus de citron, huile d’olive, ciboulette, basilic, sel et poivre. Verser sur les pois chiches.","Laisser macérer quelques temps au réfrigérateur avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_pommes_et_pois_chiches2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de piquillo","name":"Salade de piquillo","ingredients":["150 g de ventrêche de thon à l'huile d'olive","6 poivrons du Piquillo","Huile d'olive"],"steps":["Couper l’oignon en lamelle fine.","Confectionner l’assiette un bouquet d’oignon.","Disposer sur l'assiette les poivrons du piquillo.","Disposer les morceaux de ventrêche à l'huile d'olive sur l’oignon.","Saupoudrer avec un peu de sel et un filet d’huile d’olive vierge extra."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_piquillo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade de morue","name":"Salade de morue","ingredients":["1 kg de séchée, épaisse","2 s","2 cuillères à soupe de de xérès","1 kg de s","1 kg de s rouges","1 gousse d'ail","1 petit bouquet de","sel,"],"steps":["Disposer la morue dans un saladier, la couvrir d'eau et la faire dessaler pendant au moins 12 heures en prenant soin de changer l'eau plusieurs fois.","Bien égoutter la morue et l'effilocher ensuite à la main.","La disposer ainsi préparée dans un nouveau saladier et le mettre dans le bas du réfrigérateur durant quelques heures.","Egoutter une nouvelle fois la morue pendant 30 minutes au moins, l'essuyer dans un linge et la présenter dans un plat.","Enduire les poivrons d'huile d'olive et les ranger sur une plaque du four.","Les déposer sous le gril du four quelques minutes en les retournant pour que toute la peau soit bien noire et surtout pas brûlée.","Sortir les poivrons du four et les éplucher.","Les couper en lanières, retirer les pépins et les recouvrir de quelques cuillères à soupe d'huile d'olive.","Plonger les tomates 2 minutes dans une grande casserole d'eau bouillante ; les égoutter et les éplucher. Puis les couper dans le sens de la longueur, les épépiner et terminer en les coupant cette fois-ci en dés.","Mélanger les tomates avec l'oignon coupé en lanières, le persil ciselé, l'ail haché et 5 cuillères à soupe d'huile d'olive et le jus des deux citrons.","Ajouter ce mélange à la morue et recouvrir avec les lanières de poivrons."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_morue","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/Pal%C3%A9o_-_Salade_de_foie_de_morue_%2815184283954%29.jpg/960px-Pal%C3%A9o_-_Salade_de_foie_de_morue_%2815184283954%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"cédric Icower from Paris, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Salade de thon et légumes ou Ensaladilla","name":"Salade de thon et légumes ou Ensaladilla","ingredients":["2 pommes de terre bouillies avec la peau,","1 carotte,","1 poignée de petits pois,","1/4 de poivron rouge,","1 boite de thon à l'huile,","1 tasse de mayonnaise,","sel."],"steps":["Éplucher les pommes de terre et les couper en tout petits cubes.","Éplucher et couper la carotte aux mêmes dimensions et faire cuire à l'eau salée ainsi que les petits pois.","Détailler le poivron de la même façon.","Réunir les légumes refroidis, le thon émietté et la mayonnaise."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_thon_et_l%C3%A9gumes_ou_Ensaladilla","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade landaise","name":"Salade landaise","ingredients":["Salades variées de saison,","4 gésiers de canard confits,","8 aiguillettes de magret de canard,","1 magret séché en tranches fines,","100 g de pignons,","2 grosses tomates,","1 concombre coupé en rondelles,","1 pomme coupée en fines lamelles,","1 médaillon de foie gras (facultatif),","8 croûtons de pain aillés et grillés,","1 cuillère à soupe d’huile,","1 cuillère à soupe de vinaigre de vin,","sel et poivre,","cerfeuil et/ou persil,","une dizaine d'asperges (facultatif)."],"steps":["Laver et essorer les salades,","couper les feuilles trop grandes,","les assaisonner avec la vinaigrette.","Dans une poêle, réchauffer les tranches de magret, les aiguillettes, les gésiers confits émincés finement.","Éponger pour enlever l’excédent de graisse.","Dresser chaque assiette en disposant au centre un médaillon de foie gras entouré harmonieusement de tous les ingrédients.","Saupoudrer de cerfeuil et servir avec les croûtons."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_landaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Salade_landaise_5.jpg/960px-Salade_landaise_5.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Salade de fruits exotiques de Madagascar","name":"Salade de fruits exotiques de Madagascar","ingredients":["6 grenadelles bien mûres","3 s","1 de taille moyenne","7 s","2 citrons","2 gousses de","à volonté"],"steps":["Lavez bien les fruits(mangues,papaye,bananes) et les découper en dés.","Mettez les s découpés dans un grand saladier.","Découpez les grenadelles et videz-les à l'aide d'une cuillère à café.","Pressez le sur le mélange pour que les fruits ne s'oxydent pas.","Fendez la vanille à l'aide d'un couteau pour en extraire les graines.","Sucrez et mélangez bien le tout.","Mettez dans le réfrigérateur pendant 2 heures au moins.","Servez très frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_de_fruits_exotiques_de_Madagascar","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade liégeoise","name":"Salade liégeoise","ingredients":["1 kg de \"haricots princesses\" ou haricots verts fins","1 kg de pomme de terre nouvelles (rates de préférence)","250 g de lard fumé","3 oignons blancs","éventuellement une cuiller à soupe de moutarde ancienne"],"steps":["Égoutter les haricots et les mettre dans un grand saladier frotté d'ail, y ajouter les pommes de terre que l'on aura épluchées et coupées en cubes ou rondelles (à la limite, faire une semi-purée).","Faire revenir le lard que l'on aura coupé en dés, l'ajouter au mélange précédent.","Parsemer de persil haché et des oignons coupés en rondelles fines.","(Variante 1 : épaissir la avec 2 cuillères de maïzena) (Variante 2 : faire blondir les oignons dans le du lard, avant de les ajouter au mélange.) Déglacer la poêle avec du , laisser réduire 2 à 3 minutes, verser le vinaigre chaud dans le saladier, saler, poivrer, et bien mélanger les ingrédients.","Salade liégeoise Salade liégeoise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_li%C3%A9geoise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade mechouia aux pommes de terre","name":"Salade mechouia aux pommes de terre","ingredients":["500 g de","100 g de salade mechouia"],"steps":["Couper les pommes de terre en cubes. Mélanger les ingrédients.","Servir frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_mechouia_aux_pommes_de_terre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sandwich végétalien","name":"Sandwich végétalien","ingredients":["2 tranches de pain"],"steps":["Vider l'avocat de sa chair et la broyer avec une fourchette, ajouter de la sauce de soja","étaler sur une tranche de pain et recouvrir de la deuxiéme tranche"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSandwich_v%C3%A9g%C3%A9talien","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sandwich à l’avocat et au tofu","name":"Sandwich à l’avocat et au tofu","ingredients":["2 tranches de pain","1 aux fines herbes",", sel"],"steps":["Faire griller les tranches de pain","Couper un avocat en deux. Le sortir de sa pelure. Couper une moitié en quarts. Déposer un quart d'avocat sur chaque tranche de pain. Écraser les quarts d'avocat avec une fourchette et y incorporer un peu d'huile d'olive, saler","Déposer des tranches de tomate sur une tranche de pain et le tofu sur l'autre","Saler les deux moitiés du sandwich, refermer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSandwich_%C3%A0_l%E2%80%99avocat_et_au_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sandwich au beurre d’arachide et à la banane","name":"Sandwich au beurre d’arachide et à la banane","ingredients":["15 ml de beurre d'arachide","1 tranche épaisse de pain","1 petite"],"steps":["Etaler le beurre d'arachide sur la tranche de pain.","Trancher la banane et placer les rondelles sur le beurre d'arachide.","Couper en deux ou en quatre morceaux."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSandwich_au_beurre_d%E2%80%99arachide_et_%C3%A0_la_banane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce aux champignons","name":"Sauce aux champignons","ingredients":["300 g de","0,5 l d'eau","40 g de","5 cl d'huile de tournesol","sel,"],"steps":["Couper les champignons en lamelles et faire revenir à la poêle.","Chauffer à feu doux l'huile de tournesol, ajouter la farine et mélanger afin d'obtenir une pâte lisse et épaisse.","Verser petit à petit l'eau tout en continuant de remuer, ajouter les champignons, assaisonner"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_aux_champignons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade mixte","name":"Salade mixte","ingredients":["150 g de croûtons de pain","1 verte","50 g de","sel,,,"],"steps":["Nettoyer et préparer la salade, ajouter les croûtons de pain, la pomme verte en dés, les noix concassées","Assaisonner, servir frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_mixte","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salade niçoise","name":"Salade niçoise","ingredients":["10 s moyennes","1 beau","200 g de petites fèves fraîches","12 petits s frais du pays coupés en rondelles","2 s verts","6 petits s blancs","6 feuilles de basilic","1 gousse d’ail","3 œufs durs","12 filets d’anchois (ou bien 1 boîte de de 300 grammes)","100 g d’olives noires de Nice","Huile d’olive","Sel -"],"steps":["Frotter le fond et les parois d’un grand saladier, avec la gousse d’ail coupée en deux, verser tous les ingrédients à l’intérieur, à l’exception des tomates.","Égoutter les tomates et les resaler légèrement avant de les incorporer.","Faire une avec 6 cuillerées à soupe d’huile d’olive, le basilic haché finement, poivre et sel. Bien rafraîchir au réfrigérateur avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_ni%C3%A7oise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/57/Salade_ni%C3%A7oise_ingredients.jpg/960px-Salade_ni%C3%A7oise_ingredients.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Paul Goyette","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Salade russe au poulet","name":"Salade russe au poulet","ingredients":["Viande de fumé ou cuit","russes aigre-doux","6 cuites","1 boîte de","4 s","et assaisonnement suivant le goût"],"steps":["Cuire les œufs et les pommes de terre.","Couper tous les ingrédients en petits morceaux, mélanger le tout, et servir froid"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalade_russe_au_poulet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce Nantua","name":"Sauce Nantua","ingredients":["½&nbsp;l de sauce béchamel préparée selon la recette.","35&nbsp;cl de crème fraîche","15&nbsp;queues d'écrevisses cuites","90&nbsp;g de beurre d'écrevisse"],"steps":["Dans la sauce béchamel, ajoutez la moitié de la crème et faites réduire la préparation à feu fort.","Sortez du feu et ajoutez la deuxième moitié de la crème fraîche, le beurre d'écrevisses et les queues d'écrevisses."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_Nantua","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Quenelle_de_brochet_sauce_Nantua.jpg/960px-Quenelle_de_brochet_sauce_Nantua.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Fryke27","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Sandwich à l'avocat et au tofu","name":"Sandwich à l'avocat et au tofu","ingredients":["1/2","1 en tranches équivalent à la surface d'une tranche de pain","2 tranches de grillées","1 tranche de aux","sel"],"steps":["Faire griller les tranches de pain.","Couper un avocat en deux. Le sortir de sa pelure. Couper cette moitié en quarts. Déposer un quart d'avocat sur chaque tranche de pain. Écraser les quarts d'avocat avec une fourchette et y incorporer un peu d'huile d'olive.","Saler la purée obtenue.","Déposer la tranche de tomate sur une des deux tranches de pain et la tranche de tofu sur l'autre.","Saler les deux moitiés du sandwich, refermer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSandwich_%C3%A0_l'avocat_et_au_tofu","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce aux champignons2","name":"Sauce aux champignons2","ingredients":["500 g champignons épluchés (il ne faut pas les laver mais juste les rincer et les essuyer),","25 cl crème fraîche (liquide, semi-liquide ...),","beurre,","sel, poivre, un peu de noix de muscade."],"steps":["Faire fondre le beurre, y ajouter les champignons coupés en lamelles et les faire revenir dans le beurre 3 à 4 minutes.","Mettre la crème liquide et laisser épaissir tout en remuant de temps en temps."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_aux_champignons2","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Sauce_champignons.jpg/960px-Sauce_champignons.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sam gye tang","name":"Sam gye tang","ingredients":["100 g de agglutiné","2 gousses d'","des sèches","200 g de","eau, sel,"],"steps":["Nettoyer le poulet, retirer les abats","Fourrer le poulet du riz cuit (bien agglutine), de l'ail et les jujubes","Coudre les orifices","Cuire 40 min, le poulet et les poireaux couverts d’eau","Retirer le poulet, enlever le fil et le mettre dans un grand bol","Saler et poivrer"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSam_gye_tang","country":"South Korea","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Salmorejo","name":"Salmorejo","ingredients":["1 kilo de tomates pelées mûres (environ 6 grosses tomates);","250 g de mie de pain sèche de la veille.","1 ou 2 grandes gousses d'ail;","150 ml d'huile d'olive;","2 grandes cuillerées de vinaigre de Jerez;","poivre, sel;","Pour l'accompagnement : œufs durs, jambon espagnol, concombre."],"steps":["Prendre un mixeur, couper les tomates en julienne et les mettre dans le . Sortir et réserver dans un grand bol.","Prendre le pain sec (250 g par kilo de tomate). Verser dans un autre bol rempli d'eau, bien tremper pour obtenir une pâte. Bien essorer l'eau et placer dans le mixeur.","Rajouter la pâte de pain à la purée de tomates.","Couper les gousses d'ail en fines tranches et les mettre dans un mortier avec un petit peu d’huile d'olive. Écraser soigneusement et rajouter dans le grand bol avec les tomates et la pâte de pain.","Rajouter vinaigre, poivre, sel et huile d'olive. Mixer le tout pendant plusieurs minutes jusqu'à obtention d'une consistance crémeuse et homogène.","On peut aussi rajouter un peu de piment rouge doux moulu (pimentón ), un genre de paprika espagnol."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSalmorejo","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Salmorejo_en_Sevilla.jpg/960px-Salmorejo_en_Sevilla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Flickr.Whisker from France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Sauce Romesco","name":"Sauce Romesco","ingredients":["8-10 s","10 s toastées","2 s","4 gousses d'","entre 0,5 et 6 s","300 g de s (ou 2 fruits)","200 g de s","3 nöres ou 3 cuillères à soupe de poulpe de nöra","25 cl d' d'olive (ou 8 cuillères à soupe)","25 cl de (ou 2 cuillères à soupe)","sel","1 tranche de frit ou un biscotte"],"steps":["Faire tremper les piments 12 heures, les égoutter, les écraser.","Painter les tomates avec un peu d'huile d'olive.","Envelopper chaque tomate par séparer un avec du papier en aluminium.","Painter aussi la tête d'ails et l'envelopper avec du papier en aluminium.","Dorer au four les tomates, les oignons, les poivrons : cuire avec l'ail au four préchauffé à 200ºC pendant environ 25-30 minutes, jusqu'à qu'ils soient cuits. Laisser refroidir.","Mettre en un mortier la chair de nöra (piment), les noisettes, les amandes et le biscotte.","Piler et mélanger dans le mortier.","Retirer la peau des tomates cuits et des ails.","Ajouter à la mélange du mortier et mixer.","Ajouter très peu a peu l'huile, en mixant.","Ajouter peu à peu le vinaigre.","Saler et poivrer selon votre gout.","Reposer au moins une heure mais idéalement un jour."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_Romesco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce arachide poulet","name":"Sauce arachide poulet","ingredients":["Un demi, nettoyé et coupé en morceaux","Trois cuillerées à soupe de pâte d'","100 ml d' végétale ou d'huile d'arachide","Deux fraîches, écrasées","Une cuillerée à soupe de concentré de tomate","Deux, hachés","Un bouquet d’oignon vert, émincé","Deux gousses d'","Un litre d’eau (eau chaude recommandée)","Pommes de terre, carottes ou potiron (au choix)","Un frais (facultatif)"],"steps":["Assaisonner le poulet avec le poivre noir et le sel ;","Faire chauffer l'huile végétale dans une casserole et frire le poulet jusqu'à ce qu’il soit brun. Retirer puis réserver ;","Dans la casserole, ajouter la tomate en purée, le concentré de tomate, les oignons, l’oignon vert, l'ail et le poivre noir puis sauter pendant 10 minutes ;","Ajouter l'eau et la pâte d'arachide. Laisser mijoter pendant 20 minutes ;","Retourner le poulet frit dans la sauce et, au besoin, ajouter le piment et les légumes ;","Laisser cuire pendant encore 20 minutes ;","Ajouter du sel et du poivre à votre goût."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_arachide_poulet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce aubergine","name":"Sauce aubergine","ingredients":["frais (facultatif)","Oignon","cube d'assaisonnement"],"steps":["Nettoyez la tomate, les aubergines, les gombos et le piment.","Mettre la viande et/ou les poissons dans la casserole, assaisonner avec l'oignon et le cube d'assaisonnement.","Ajoutez de l'eau et laisser bouillir.","Ajoutez la tomate, les aubergines et les piments nettoyés.","Ajoutez les crabes puis, laisser cuire les légumes.","Retirez les légumes à leur cuisson et les écraser","Ajoutez la purée obtenue à la préparation ainsi que le cube d'assaisonnement et les gombos nettoyés.","Laissez cuire 10 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_aubergine","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f1/Ingredients_of_Gouagouassou_sauce_02.jpg/960px-Ingredients_of_Gouagouassou_sauce_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Kod B","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce blanche végétalienne","name":"Sauce blanche végétalienne","ingredients":["15 cl d’huile","20 g de","20 cl de bouillon de légumes","20 cl de lait de soja","sauce de soja"],"steps":["Chauffer l’huile dans une casserole, ajouter la farine et faire un roux.","En remuant sans cesse, ajouter le lait de soja en alternance avec le bouillon, pour obtenir une sauce lisse.","Assaisonner avec la sauce de soja, du poivre et de la noix de muscade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_blanche_v%C3%A9g%C3%A9talienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce de seitan","name":"Sauce de seitan","ingredients":["250 g de seitan,","200 g de champignons,","4 carottes,","1 échalote,","200 ml de bouillon de légumes,","lait de soja,","fécule de maïs,","huile d'arachide,","sel, poivre."],"steps":["Rissoler l’échalote hachée dans une cocotte, avec le seitan coupé en lamelles.","Ajouter les carottes coupées en rondelles et les champignons émincés, suer quelques instants.","Mouiller avec le bouillon et assaisonner.","Porter à ébullition puis cuire 30 min. En fin de cuisson, ajouter le lait de soja à la sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_de_seitan","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce cocktail","name":"Sauce cocktail","steps":["Faire une mayonnaise classique (voir recette mayonnaise)","Incorporez-y le concentré de tomate et l'ail finement ciselé, battez au fouet jusqu'à que la mayonnaise ait une couleur rouge claire homogène","Rajoutez le Cognac ou le whisky","Incorporez l'eau par dose de 5 cl fouettez vigoureusement et rajoutez de l'eau jusqu'à que la sauce ait un aspect \"nappée\" (elle doit rester solide mais coule si on la verse)","Attention ! Selon la consistance de la mayonnaise, la quantité d'eau à mettre peut être plus ou moins importante (entre 5 et 15 cl), d'où son incorporation très progressive."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_cocktail","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7b/Cocktail_de_fruits_de_mer_-_sauce_Riesling_-_son_riz_saffran%C3%A9.JPG/960px-Cocktail_de_fruits_de_mer_-_sauce_Riesling_-_son_riz_saffran%C3%A9.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Sauce cinq P","name":"Sauce cinq P","ingredients":["2 dl de crème,","2 cuillères à soupe de concentré de tomate,","2 cuillères à soupe de parmesan,","1/2 bouquet de persil,","à volonté poivre."],"steps":["Mettre le tout dans une casserole, porter à ébullition, cuire à feu doux pendant 5 min.","P Cinq Catégorie:Cuisine italienne Sauce cinq P Sauce cinq P"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_cinq_P","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce mayonnaise","name":"Sauce mayonnaise","ingredients":["50 cl d'","12 g de","5 cl de","sel,"],"steps":["Avec un fouet, mélangez le jaune d'œuf et la moutarde.","Laissez reposer 15 minutes.","Ajoutez sel et poivre puis détendre avec le vinaigre.","Ajoutez quelques gouttes d'huile et fouetter rapidement.","Quand la mayonnaise commence à prendre, ajouter petit à petit le reste de l'huile en filet."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_mayonnaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Chips_with_green_sauce.jpg/960px-Chips_with_green_sauce.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Peachyeung316","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce béarnaise","name":"Sauce béarnaise","ingredients":["3 jaunes d’œufs,","2 échalotes hachées,","175 grammes de beurre,","branches d’estragon haché + cerfeuil,","3 cuillères à soupe de vinaigre de vin ou de vinaigre d'estragon,","sel et poivre de cayenne."],"steps":["Clarifier le beurre. Le faire fondre dans une casserole, écumer et verser le doucement dans un bol en séparant les impuretés.","Mettre à chauffer dans une casserole les jaunes d’œufs + 1,5 cuillerée à soupe d’eau (1,5 cuillère pour 2 jaunes), porter sur feu doux puis continuer de battre jusqu’à ce que le tout épaississe (bon épaississement quand on fait des trait net en mélangeant).","Retirer du feu, incorporer petit à petit le beurre clarifié, sans arrêter de mélanger. Saler.","Ajoutez aux jaunes (en les mélangeant) les échalotes, l’estragon, le cerfeuil, le poivre et le vinaigre dans une casserole, faites réduire doucement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_b%C3%A9arnaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Chicken_in_b%C3%A9arnaise_sauce_at_restaurant_S%C3%A4vel.jpg/960px-Chicken_in_b%C3%A9arnaise_sauce_at_restaurant_S%C3%A4vel.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JIP","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce bolognaise","name":"Sauce bolognaise","ingredients":["300 g de viande de bœuf hachée,","100 g de lard maigre de porc haché,","1 demi verre de vin blanc,","1 verre de bouillon de viande,","1 oignon, une carotte et un cèleri émincés,","5 cuillerées de jus de tomate (double ou triple concentré),","huile d'olive, sel."],"steps":["Faites revenir doucement oignons, carotte et cèleri émincés dans un peu d'huile d'olive avec le lard maigre.","Ajoutez la viande et faites-la revenir en la brisant sans cesse avec une cuiller en bois.","Ajoutez le vin et laissez le réduire.","Quand la viande est bien cuite, ajoutez la tomate, le bouillon de viande, assaisonnez avec sel.","Faites cuire à feu doux et à couvert deux heures. Surveillez et remuez souvent avec une cuiller en bois."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_bolognaise","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/P%C3%A2te_bolognaise_avec_fromage.jpg/960px-P%C3%A2te_bolognaise_avec_fromage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"LETCHY06","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce blanche","name":"Sauce blanche","ingredients":["30 g de beurre doux","40 g de farine blanche","1/2 litre d'eau chauffée. En fait, la quantité d'eau dépend de l'épaisseur que vous désirez donner à la sauce."],"steps":["Faites fondre la moitié du beurre dans une casserole ;","Ajoutez-y la farine en la délayant ;","Laissez cuire pas plus de 3 minutes à feux vif (la préparation doit rester claire) ;","Arrosez progressivement avec l'eau chaude en tournant afin d'éviter les grumeaux ;","Laissez la préparation mijoter une dizaine de minutes avant d'y incorporer le restant du beurre coupé en petits morceaux ;","Enlevez la sauce du feu;","salez et poivrez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_blanche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/A._F._Derues%2C_chez_Madame_L..._s%27eforce_de_glisser_un_papier_plein_d%27Arsenic_entre_deux_tasses_pour_empoisonner_cette_Dame_tandis_qu%27elle_faisoit_de_la_sauce_blanche%2C_mais_elle_s%27appercut_heureusem.t_de_son_mauvais..._-_btv1b6942496v.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"fr:Livre de cuisine/Sauce bolognaise (2)","name":"Sauce bolognaise (2)","ingredients":["200 g de bœuf haché","400 g de s concassées","1 gousse d'","basilic"],"steps":["Couper les carottes en petits dés. Les faire cuire dans une poêle avec un peu d'huile d'olive.","Avant la fin de cuisson des carottes, rajouter l'oignon et la gousse d'ail finement coupés.","Rajouter la viande hachée et le concassé de tomate.","Laisser cuire encore une dizaine de minutes en remuant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_bolognaise_(2)","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce gribiche","name":"Sauce gribiche","ingredients":["3 œufs durs","¼ de litre d’huile d’arachide","1 c à s de moutarde forte","1 échalote","1 petit bouquet de","3 branches d’estragon","6 brins de ciboulette","1 c à s de","1 c à s de câpres","Sel fin","Poivre du moulin"],"steps":["Écalez les œufs, séparez les blancs des jaunes.","Hachez les blancs d’œufs.","Épluchez et hachez finement l’échalote.","Lavez et ciselez les feuilles de persil, d’estragon et la ciboulette.","Hachez les câpres.","Mettez les jaunes dans un mortier et pilez-les.","Ajoutez ensuite la moutarde, le vinaigre, 1 pincée de sel et quelques tours de moulin à poivre.","Mélangez et versez peu à peu l’huile en fouettant vigoureusement, comme pour monter une mayonnaise.","Quand la quantité de sauce désirée est obtenue, incorporez les herbes, les échalotes, les câpres et les blancs d’œufs hachés.","Mélangez, versez dans une saucière."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_gribiche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/d/df/Sauce_gribiche_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Krzysztof Golik","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce ravigote","name":"Sauce ravigote","ingredients":["1 petit oignon","1 cuillère à soupe de câpres","1 cuillère à soupe de cerfeuil ciselé","1 cuillère à soupe de ciboulette ciselée","1 cuillère à soupe d'estragon ciselé","1 cuillère à soupe de persil ciselé","10 cl de vinaigre d'alcool coloré","20 cl d'huile"],"steps":["Épluchez l'oignon, coupez-le en petits morceaux, lavez-le et essuyez-le sur du papier absorbant.","Hachez les câpres, retirez les feuilles des fines herbes, lavez-les et hachez-les, l'idéal et de les déposer dans un verre et de les découper à l'aide d'une paire de ciseaux.","Dans un petit saladier, versez 10 cl de vinaigre d'alcool coloré, ajoutez une pincée de sel et quelques tours de moulin à poivre, mélangez bien pour dissoudre le sel.","Ajoutez 20 cl d'huile et mélangez à l'aide d'un fouet, terminez votre sauce ravigote en ajoutant les câpres et les fines herbes ciselées.","Rectifiez l'assaisonnement si nécessaire."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_ravigote","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Ravigote_%C3%A0_l%27%C3%A9chalotte.jpg/960px-Ravigote_%C3%A0_l%27%C3%A9chalotte.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jpbrigand2","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce aux noix","name":"Sauce aux noix","ingredients":["2 litres de lait","300g de noix","150g de sucre en poudre"],"steps":["Infuser à feu doux une demi-heure le lait, la cannelle et les noix, en remuant de temps en temps.","Ajouter le sucre.","Cuire en remuant pendant quelques minutes.","Catégorie:Cuisine espagnole Catégorie:Cuisine basque Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_aux_noix","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce pour calçots","name":"Sauce pour calçots","ingredients":["4 tomate de grappe","1 nöra ou une cuillère à soupe de poulpe de nöra","100g d'amandes toastées","30g de noisettes toastées","800ml d'huile d'olive extra vierge","sel"],"steps":["Si vous utilisez une nöra séchée (conseillé), il faut la mettre en avance à tremper dans l'eau dans un bol pendant 24 heures.","Il faut escaliver les tomates et la tête d'ail à la façon catalane.","Pour ce faire, brossez toute la surface de chaque tomate et la surface de la tête d'ail avec de l'huile d'olive, puis enveloppez chaque légume à part dans du papier aluminium et faites-les cuire au four préchauffé à température élevée jusqu'à ce qu'ils soient bien cuits.","Les laisser tiédir, puis leur enlever le papier aluminium et les éplucher.","Piler dans un mortier les amandes et les noisettes.","Ajouter l'ail et un peu de sel et piler et mélanger l'ensemble.","Frire la tranche de pain dans une poêle avec de l'huile d'olive et une gousse d'ail crue entière mais avec une entaille.","Ôter la tranche de pain, la poser sur une assiette et la tremper avec du vinaigre qui ne doit pas être du balsamique.","Laisser reposer pendant quelques minutes.","Couper la nöra en deux parties et extraire sa poulpe en grattant légèrement à l'aide d'une cuiller.","L'ajouter au mortier et remuer.","Ajouter aussi le pain, piler et remuer à nouveau.","À partir de maintenant vous pouvez continuer au mortier, s'il est assez grand, ou verser la pâte dans un saladier et continuer avec un mixeur.","Ajouter les tomates et piler ou mixer.","Ajouter peu à peu l'huile d'olive, sans arrêter de piler/mixer, puis saler.","Catégorie:Cuisine catalane"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_pour_cal%C3%A7ots","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce chien","name":"Sauce chien","ingredients":["1 oignon,","2 échalotes,","1 gousse d'ail,","1 cive,","1 piment oiseau,","1 citron,","1 c à s d'huile,","1 c à c de vinaigre,","2 verres d'eau,","persil,","thym,","laurier,","sel,","poivre."],"steps":["Porter l'eau à ébullition.","Retirer les grains du piment.","Hâcher finement oignons, échalotes, ail, cive, persil et piment.","Mélanger le tout dans un bol.","Presser le citron.","Mélanger l'huile, le jus de citron dans un bol.","Ajouter le vinaigre.","Mélanger activement.","Verser la mixture dans le bol des condiments.","Mélanger activement.","Ajouter le thym et le laurier si vous le souhaitez.","Verser par-dessus un verre d'eau bouillante.","Ajouter le sel, le poivre.","Laisser infuser 10 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_chien","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce pistache à la pintade","name":"Sauce pistache à la pintade","ingredients":["Une","Un bol de poudre de","De l’","4 s","2 s","2 s frais","Une gousse d’","Deux"],"steps":["Dans une Poêle, faites bouillir la pintade découpée en morceau avec 2 pincées de poivre et 2 pincées de sel pendant 20 minutes.","Retirez les morceaux de pintades et conservez le bouillon.","Grillez les morceaux de la pintade.","Dans une casserole, ajoutez les tomates découpées, 4 pincées de poivre, les oignons découpées, l’huile qui a servi à griller la pintade, du persil et la moitié d’un cube d’assaisonnement et faites revenir le tout.","Ajoutez les piments frais, le bouillon, puis la poudre de pistache. En ajoutant la poudre de pistache avec une louche remuez doucement et simultanément la sauce pour éviter qu’il se forme des grumeaux.","Ajoutez la pâte de l’ail, laissez au feu doux pendant 15 minutes.","À l’apparition d'huile sur la sauce, ajoutez un cube d’assaisonnement, du sel, un peu d’eau et laissez pendant 10 minutes.","Coupez le feu puis ajoutez les morceaux de pintades grillés puis 5 minutes plus tard servez."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_pistache_%C3%A0_la_pintade","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce épicée","name":"Sauce épicée","ingredients":["125 ml de ketchup végétal","125 ml de jus d'","125 ml de beurre d'arachide crémeux","25 ml d’","25 ml de","25 ml de sauce soya","2 ml de sauce piquante"],"steps":["Dans un mélangeur, combiner tous les ingrédients jusqu'à ce le mélange soit lisse.","Verser le mélange dans une petite casserole et amener à ébullition, puis laisser mijoter 5 à 10 min.","Retirer du feu et laisser refroidir à l’ambiante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_%C3%A9pic%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce à l’oignon et au curry","name":"Sauce à l’oignon et au curry","ingredients":["50 cl de bouillon de légumes","30 g de","10 g de","sel,"],"steps":["Blondir les oignons hachésdans l’huile pendant 30 min.","Chauffer 2 cuillères à soupe d’huile dans une casserole, ajouter la farine et faire un roux.","Incorporer petit à petit le bouillon, en remuant sans cesse. Laisser épaissir, ajouter le curry et l’assaisonnement. Mélanger les oignons à la sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_%C3%A0_l%E2%80%99oignon_et_au_curry","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce tomate","name":"Sauce tomate","ingredients":["300 g de tomates,","2 cl d',","1 gousse d',","1 cuillère à café de concentré de en boîte (pour le colorant),","15 cl de fond de,","sel,"],"steps":["Monder (retirer la peau) et épépiner les tomates.","Faire chauffer l'huile, et faire suer l'ail et l'échalote hachée sans coloration.","Ajouter les tomates, le concentré de tomates, le bouquet garni et le fond de volaille.","Faire cuire à feu moyen pendant 20 minutes.","Saler, poivrer et mixer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_tomate","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/88/Sauce_tomate_au_Togo_03.jpg/960px-Sauce_tomate_au_Togo_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Akouete","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sauce satay","name":"Sauce satay","ingredients":["250 ml (1 tasse) d'arachides non salées,","1 petit oignon, haché,","3 gousses d'ail, hachées,","5 cm (2 pouces) de racine de gingembre frais, râpée et hachée finement,","15 ml (1 c. à table) de ciboulette fraîche à saveur de citron (lemon grass),","1 petit piment rouge frais, haché très finement,","15 ml (1 c. à table) de zeste de citron vert, râpé finement,","60 ml (1/4 de tasse) de racine de coriandre, fraîchement hachée,","10 ml (2 c. à thé) d'huile de sésame,","10 ml (2 c. à thé) d'huile végétale,","5 ml (1 c. à thé) de graines de cumin,","2,5 ml (1/2 c. à thé) de curcuma,","2 boîtes de lait de coco,","22,5 ml (1 1/2 c. à table) de sauce aux poissons,","15 ml (3 c. à thé) de sauce de tamarin,","22,5 ml (1 1/2 c. à table) de cassonade."],"steps":["Passer les arachides au robot jusqu'à ce qu'elles soient hachées finement ; réserver.","Passer ensuite l'oignon, l'ail, le gingembre, la ciboulette au citron, le petit piment, le zeste de lime et la coriandre dans le robot ; hacher le tout finement ; réserver.","Dans une casserole, faire chauffer l'huile de sésame et l'huile végétale.","Ajouter le mélange d'oignon réservé et cuire, en remuant sur un feu doux, pendant 10 minutes.","Ajouter le cumin et le curcuma; cuire en remuant pendant 1 minute.","Ajouter ensuite les arachides réservées, le lait de coco, la sauce aux poissons, la sauce tamarin et le sucre.","Laisser mijoter, sans couvrir, pendant 5 minutes.","Servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_satay","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/8/8a/Shacha-souce-Coriander.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce à la menthe","name":"Sauce à la menthe","ingredients":["12 cuillères à soupe de menthe fraîche finement hachée","7,5 cl de vinaigre de malt ou d'alcool blanc","1 cuillère à soupe d'eau."],"steps":["Pilez ensemble, la menthe, et le sucre, dans un mortier, ou bien les mélanger à la cuiller en bois dans un saladier.","Ajoutez alors le et l'eau chaude et tourner jusqu'à ce que le sucre soit dissout.","Réserver 1 h avant de servir.","Catégorie:Cuisine britannique Menthe Sauce à la menthe Sauce à la menthe de:Minzsauce en:Mint sauce es:Salsa de menta"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_%C3%A0_la_menthe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce « entre Sambre et Meuse »","name":"Sauce « entre Sambre et Meuse »","steps":["Faire une réduction d'échalotes et de blanc de poireaux dans un peu de vin blanc.","Ajouter estragon haché et tomates fraîches émondées et épépinées, couper en morceaux.","Crèmer et laisser réduire.","Rectifier l'assaisonnement en sel et en poivre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_%C2%AB_entre_Sambre_et_Meuse_%C2%BB","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce à l'oignon et au curry","name":"Sauce à l'oignon et au curry","ingredients":["3 s hachés","50 cl de bouillon de légumes","3 cuillères à soupe de","1 cuillère à soupe de","d’olive.","sel,"],"steps":["Blondir les oignons dans l’huile pendant 30 min.","Chauffer 2 cuillères à soupe d’huile dans une casserole, ajouter la farine et faire un roux.","Incorporer petit à petit le bouillon, en remuant sans cesse. Laisser épaissir, ajouter le curry et l’assaisonnement. Mélanger les oignons à la sauce."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_%C3%A0_l'oignon_et_au_curry","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sirop de sureau","name":"Sirop de sureau","ingredients":["12 ombelles de fleurs de sureau noir.","6 citrons.","2,5 kg de sucre.","1,5 l. d'eau bouillie refroidie.","50 g. d'acide citrique."],"steps":["Mettez les ombelles de sureau dans une grande cuve, recouvrez avec les citrons coupés en rondelle, le sucre, l'eau bouillie et l'acide.","Laissez la préparation poser à couvert durant au moins 3 jours, en remuant souvent.","Puis, filtrez et mettez en bouteille."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSirop_de_sureau","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/af/Rob_Sureau_-_mus%C3%A9e_HCL_-_pot_pharmacie_-_St-Vincent_de_Paul.jpg/960px-Rob_Sureau_-_mus%C3%A9e_HCL_-_pot_pharmacie_-_St-Vincent_de_Paul.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Aurélie Troccon et Manon Mauquin","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sernik","name":"Sernik","steps":["Mélanger la farine, les jaunes d’œufs, le beurre ramolli, le sucre et sel ;","Travailler la pâte et mettre le beurre ;","Travailler encore et ensuite mettre au réfrigérateur.","Faire tremper les raisins dans l'eau bouillante 20 minutes ;","Écraser le fromage blanc à la fourchette pour le rendre homogène ;","Séparer les jaunes d’œufs des blancs ; les incorporer un à un dans le fromage ;","Ajouter le sucre, le sucre vanillé et les raisins ;","Bien mélanger au batteur ;","Faire fondre le beurre, l'ajouter petit à petit à la préparation ;","Continuer à mixer ;","Battre les blancs en neige ferme avec le sel et les incorporer progressivement à la préparation ;","Beurrer le moule ; y étaler les 3/4 de la pâte en remontant les bords ;","Verser la préparation sur la pâte ;","Découper en lanières le 1/4 restant et faire des croisillons sur la gâteau ;","Mettre au four 60 minutes (four 160° à 180°C)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSernik","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sauce romesco","name":"Sauce romesco","ingredients":["3 ou 3 cuillères à soupe de pulpe de nöra","1 petite tête d'ail","2 plutôt grandes","10 grillées","10 grillées","1 tranche de pain frite ou une biscotte","1/2 piment d'oiseau","8 cuillères à soupe d' vierge extra","2 cuillère à soupe de","sel"],"steps":["Badigeonner les tomates avec un peu d'huile d'olive.","Envelopper chaque tomate dans du papier aluminium.","Badigeonner aussi la tête d'ail et l'envelopper dans du papier aluminium.","Cuire les tomates et la tête d'ail au four préchauffé à 200ºC pendant environ 25-30 minutes, jusqu'à ce qu'elles soient cuites. Laisser refroidir.","Mettre dans un mortier la chair de nöra, les noisettes, les amandes et la biscotte.","Piler et mélanger dans le mortier.","Retirer la peau des tomates cuites et de l'ail.","Ajouter au mélange dans le mortier et mixer.","Ajouter peu a peu l'huile, en mixant.","Ajouter peu à peu le vinaigre.","Saler et poivrer selon votre goût.","Laisser reposer au moins une heure, mais idéalement un jour."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSauce_romesco","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Shabu-shabu","name":"Shabu-shabu","steps":["Coupez la viande en tranches, préparez tous les légumes en tranches fines ou en dés.","Les Japonais accompagnent toujours la fondue avec des sauces, dont les deux principale sont, au choix, une sauce parfumée au sésame (goma-dare) et une sauce à base de (ponzu).","Une simple sauce de peut également suffire.","Quant aux nouilles, elles sont généralement plongées dans le bouillon de la fondue tout à la fin.","À table, installez simplement la marmitte ou la casserole au centre sur un réchaud ou tout autre système similaire, et portez le dashi à ébulition.","Il est judicieux de ne pas mettre tous le dashi au début, mais de l'ajouter au fur et à mesure ; ainsi, la première ébullition sera plus rapide et l'évaporation un peu plus lente.","Pensez à prévoir des petits bols pour les sauces et les condiments."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FShabu-shabu","country":"Japan","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Dun_Mikiel_Xerri_u_Shabu_1799_Monument.jpg/960px-Dun_Mikiel_Xerri_u_Shabu_1799_Monument.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Spike28742","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Soupe au potiron","name":"Soupe au potiron","ingredients":["1 de taille moyenne","1 haché","1 gousse d' écrasée","Bouillon de légumes","1 cuillère à soupe d'","sel,."],"steps":["Faire chauffer l'huile et rissoler l'oignon.","Lui ajouter le potiron coupé en dés, le bouillon végétal, la gousse d'ail écrasée et l'assaisonnement.","Faire cuire 30 min à la marmite à pression."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_au_potiron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe de lentilles","name":"Soupe de lentilles","ingredients":["250 g de lentilles rouges bien rincées","2 cuillerées à soupe d’huile de tournesol","2 cœurs de céleri finement émincés ou 2 blancs de poireau","2 carottes grattées puis émincées","1 oignon moyen finement coupé","1 cuillerée à café de jus de citron","125 cl de bouillon végétal","sel et poivre du moulin"],"steps":["Chauffez l’huile dans une sauteuse et faites sauter les lentilles pendant 2 minutes.","Ajoutez les cœurs de céleri (ou les blancs de poireau), les carottes émincées, et faites chauffer à feu doux pendant 5 minutes.","Ajoutez les ingrédients restants (oignon, jus de citron, bouillon végétal) et amenez à ébullition, puis mettez à feu doux et laissez cuire pendant 20 minutes, jusqu’à ce que les légumes soient tendres.","Mixez la soupe grossièrement, et remettez-la à chauffez doucement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_de_lentilles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Soupe_de_lentilles_au_foie_gras_1.JPG/960px-Soupe_de_lentilles_au_foie_gras_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Soupe d'ortie","name":"Soupe d'ortie","ingredients":["1 bouquet de feuilles d'ortie (uniquement les têtes).","3 pomme de terre ;","2 gousses d'ail ;","1 noix de beurre ;","1 pincée de sel."],"steps":["Laver les feuilles (à manipuler de la tige vers la pointe car elles piquent encore) ;","Faire revenir les feuilles dans une cocotte avec une noix de beurre ;","Faire rendre l'eau tout en remuant pendant 5 minutes ;","Ajouter ensuite l'ail et les pommes de terre épluchées et coupées en morceaux ;","Recouvrir l'ensemble d'eau ;","Saler et laisser cuire 1 heure ;","En fin de cuisson passer le tout à la moulinette ;","Selon les goûts, ajouter un peu de crème fraîche."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_d'ortie","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Socca","name":"Socca","ingredients":["250 g de farine de pois chiches","50 cl d'eau","2 cuillerées à soupe d'","1 cuillerée à café de sel fin"],"steps":["Verser l'eau froide dans un récipient","Ajouter la farine, l'huile d'olive et le sel","Battre au fouet jusqu'à obtention d'un mélange lisse","Préchauffer le four à température maximale","Verser 2 à 3 mm de pâte sur les plaques huilées","Enfourner et allumer le grill","Cuire 5 minutes en perçant les cloques","La socca est cuite lorsque la croûte est dorée, voire brûlée par endroits"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSocca","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Socca_a_Nice.jpg/960px-Socca_a_Nice.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Myrabella","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Socca et spécialités similaires","name":"Socca et spécialités similaires","ingredients":["250 g de farine de","40 cl d'eau","1 bonne pincée de sel"],"steps":["Au préalable préchauffer votre four à 240 °C environ.","Mélanger les ingrédients énergiquement avec un fouet pour éviter les grumeaux","Graisser la plaque avec de l'huile d’olive","Étaler le mélange dans la plaque sur une épaisseur de 0,5 centimètre","Passer le four à la position grill","Crever les cloques qui se forment à la surface de la « tarte »","La sortir du four quand elle prend une couleur dorée.","Elle ne doit pas être sèche mais moelleuse."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSocca_et_sp%C3%A9cialit%C3%A9s_similaires","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/18032007567.jpg/960px-18032007567.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"L’auteur n’a pas pu être identifié automatiquement. Il est supposé qu'il s'agit de : Piepie83 (étant donné la revendication de droit d’auteur).","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soufflé au Bleu de Gex","name":"Soufflé au Bleu de Gex","ingredients":["70 g de","1/4 l de","40 g de","150 g de Bleu de Gex très persillé","5 œufs entiers","2 blancs d’œufs"],"steps":["Préparer les six moules à soufflé pour la cuisson avec 20 g de beurre.","Faire fondre les 50 g de beurre restant dans un moule et incorporer la farine. Faire chauffer le tout jusqu'à obtenir un roux.","Ajouter le lait et porter à ébullition.","Retirer du feu et ajouter le Bleu de Gex petit à petit. Laisser fondre.","Séparer les jaunes des blancs d'œufs et mélanger les 5 jaunes un à un avec la préparation.","Monter les 7 blancs en neige et les incorporer à la préparation.","Garnir les moules de la préparation et mettre au four à 200°C.","Servir très chaud, aussitôt le soufflé monté."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSouffl%C3%A9_au_Bleu_de_Gex","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe de lentilles grecque","name":"Soupe de lentilles grecque","ingredients":["500 g de lentilles","3 gousses d'","5 cl d'","sel,","1,5 litre d’eau"],"steps":["Mettre les lentilles dans une casserole, couvrir d'eau, bouillir 5 minutes, égoutter","Suer l'oignon a l’huile, ajouter les lentilles, l’eau, l'ail et la tomate","Cuire 40 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_de_lentilles_grecque","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soufflé jasmina","name":"Soufflé jasmina","ingredients":["25 cl de lait,","3 jaunes d’œufs,","4 blancs d’œufs,","30 g de farine,","50 g de sucre,","2 sachets d’infusion au jasmin,","sucre glace,","beurre."],"steps":["Beurrer l’intérieur de 4 bols en métal, verser le sucre dedans et donner un mouvement pour qu’il se fixe sur les parois.","Retirer l’excédent de sucre.","Amener le lait à ébullition. Laisser infuser dedans les sachets de jasmin pendant 15 minutes.","Mélanger les jaunes d’œufs et le sucre dans une casserole. Fouetter pour blanchir et ajouter la farine.","À travers une passoire, verser le lait sur ce mélange, amener à ébullition et laisser cuire 2-3 minutes sans cesser de fouetter.","Retirer du feu et réserver dans un endroit tempéré.","Monter les blancs en neige, en mélanger le tiers à l’appareil encore tiède, puis le tout avec une spatule en bois.","Remplir les bols et lisser la surface.","Passer 1 minute sur plaque chauffante puis enfourner à 180°C. laisser cuire 18-20 minutes.","Présenter saupoudré de sucre glace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSouffl%C3%A9_jasmina","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe au fromage","name":"Soupe au fromage","steps":["On laisse cuire à couvert.","Dans une soupière ou un grand plat allant au four, on répartit d'abord des trempes de pain, puis on dispose en alternance du fromage râpé ou en lamelles, des couches de pain et quelques feuilles de choux.","L'opération se poursuit jusqu'à ce que le plat soit rempli.","On verse le bouillon, si on l'a mixé avec les oignons, on obtiendra une soupe plus épaisse.","Le haut de la soupe se finit en recouvrant de fromage râpé.","On met au four et laisse gratiner.","Certains préfèrent ne pas gratiner et remuer avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_au_fromage","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Soupe_au_fromage_%28Aveyron%29.jpg/960px-Soupe_au_fromage_%28Aveyron%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pierre Tribhou","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Soupe d'asperges, champignons, maïs et poulet","name":"Soupe d'asperges, champignons, maïs et poulet","ingredients":["2 litres d'eau environ,","180 g d'asperges,","560 g de maïs,","240 g de champignon,","2 escalopes de poulet,","2 oignons,","2 à 3 gousses d'ail,","sel, sucre, poivre."],"steps":["Remplir la marmite de suffisamment d'eau pour que les escalopes de poulet soient immergées.","Chauffer le fond d'eau, lorsqu'il est suffisamment chaud, y plonger les escalopes.","Lorsque la translucidité des escalopes s'opacifie de blanc suffisamment en profondeur, les retirer et les placer sur la planche à découper.","Émietter chacune des escalopes, pour ce faire maintenez une escalope plaquée contre la planche à découper avec une fourchette, et avec l'autre fourchette émiettez sa chair finement.","Faire de même avec la seconde escalope.","Replonger ces miettes dans l'eau pour en finir la cuisson.","Couper les oignons, et les faire revenir dans du beurre.","Ajouter les oignons, l'ail haché, les champignons sans leur jus (pour éviter un goût amer), et le maïs.","Couper les asperges d'une taille appropriée à la taille d'une cuillère à soupe.","Ajouter un peu de bouillon d'une recette précédente, si vous en avez.","Saler, sucrer.","Assaisonner de beaucoup de poivre, un peu de concentré de tomate, quelques fines herbes éventuellement à votre convenance ou autres épices.","Laisser mijoter environ 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_d'asperges%2C_champignons%2C_ma%C3%AFs_et_poulet","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe de melon et brochettes d'été","name":"Soupe de melon et brochettes d'été","ingredients":["2 s de Cavaillon","10 cl de cuit type muscat","2 c. à soupe de ciselé","selon le goût","petites boules de","fumé"],"steps":["Couper les melons en deux, enlever les graines. Prélever 12 petites boules à l'aide d'une cuillère spéciale. Réserver au frais. Prélever le reste de la chair et verser dans le mixer. Ajouter le vin cuit, le basilic et le poivre. Mixer et rectifier l'assaisonnement. Réserver au frais 15 min.","Couper les tranches de jambon en lanières. Piquer le jambon et la mozzarella sur des pics en bois.","Servir la soupe dans de petits bols individuels. Ajouter des billes de melon dans la soupe et les petites brochettes en décoration. Décorer avec du basilic frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_de_melon_et_brochettes_d'%C3%A9t%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Sloppy joe","name":"Sloppy joe","steps":["8 pains à hamburger,","450 g de viande de bœuf hachée,","200ml de ketchup,","200ml de sauce barbecue (optionnel),","1 cuillère à soupe d',","1 cuillère à soupe de poudre de paprika ou de piment rouge,","1 oignon émincé,","1 petit poivron émincé (optionnel)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSloppy_joe","country":"United States","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/49/Sloppy_joe_sandwich_with_French_fries.jpg/960px-Sloppy_joe_sandwich_with_French_fries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jeffreyw","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Spanakopita","name":"Spanakopita","ingredients":["500 g d'épinards en branches","500 g de pâte feuilletée","4 œufs","1 chèvre long ou de la féta"],"steps":["Préchauffer le four à 250 °C.","Beurrer un plat et y disposer la moitié de la pâte feuilletée.","Battre les 4 œufs, et en garder une petite partie pour la dorure.","Mélanger la feta découpée en morceaux les épinards en branches et la grosse partie des œufs battus ensemble.","Verser le mélange sur la pâte feuilletée puis recouvrir avec l'autre moitié.","Mettre le reste d'œuf battu sur le dessus de la pâte feuilleté","Laisser cuire au four pendant 45 min à peu près"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpanakopita","country":"Greece","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe minestrone","name":"Soupe minestrone","ingredients":["150 g de s blancs secs","100 g de blanc","2 s","150 g de haricots verts","150 g de petits pois","4 tomates","1 gousse d’ail","2L de Bouillon de légumes","thym, romarin, sel,, basilic, d’olive"],"steps":["Mettre les haricots à tremper 12 heures","Emincer le chou et l'oignon. Couper les tomates, les pommes de terre et les carottes en dés.","Couper les haricots verts et hacher l'ail","Rissoler l’oignon et l’ail, ajouter les carottes, le chou, les haricots, les pois, les pommes de terre et les s","Laisser suer quelques instants","Mouiller avec le bouillon, parfumer de thym et de romarin et ajouter les haricots égouttés","Cuire 30 min dans un autocuiseur","Assaisonner et servir avec un pesto"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_minestrone","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ea/MinestroneSoup.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe paysanne","name":"Soupe paysanne","ingredients":["1 oignon haché","1 grosse pomme de terre découpée en dés","1,4 L de Bouillon de légumes","125 g de haricots verts coupés en morceaux","1 petit chou émincé","1 carotte râpée","1 céleri découpé en morceau","0,5 poivron rouge doux haché","500 g de haricots rouges cuits, rincés et égouttés","250 g d'épinards en feuilles ,","sel et poivre."],"steps":["Dans un gros chaudron, mélanger l'oignon, la pomme de terre et le bouillon ;","Laissez mijoter 10 min ;","Ajouter le céleri, les haricots verts, le chou, la carotte, le poivron, le sel et le poivre ;","Laissez mijoter 10 min ;","Ajouter les haricots rouges et les épinards ;","Laissez mijoter."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_paysanne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe à la tomate","name":"Soupe à la tomate","ingredients":["400 g de tomates fraîches","0,75L d’eau","4 pommes de terres cuite à la vapeur","1 branche de céleri","persil, ail."],"steps":["Couper les tomates en dés. Mettez-les à cuire dans l’eau avec le céleri et l’ail pendant 4 ou 5 min. Passer au mixer avec les pommes de terres.","Assaisonner."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_%C3%A0_la_tomate","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Spaghetti au jambon de Parme","name":"Spaghetti au jambon de Parme","steps":["Couper les oignons et les faire roussir avec l'huile d'olive.","Dans une casseroles d'eau bouillante, faire cuire les spaghettis.","Couper en dés le jambon blanc et l'ajouter aux oignons. Laisser cuire pendant cinq minutes.","Ajouter les pâtes et le parmesan en copeaux. Mélanger, couvrir des tranches de jambon de Parme. Posez un couvercle et laisser cinq minutes à feu éteint. Servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpaghetti_au_jambon_de_Parme","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Spaghetti_au_jambon_de_Parme.JPG/960px-Spaghetti_au_jambon_de_Parme.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Spaghetti à l’amatriciana","name":"Spaghetti à l’amatriciana","steps":["Couper le guanciale en dés et le faire frire dans un peu d'huile d'olive puis ajouter le piment.","Mélanger de temps en temps jusqu'à ce que le guanciale devienne croquant. Réserver.","Dans la même poêle, mettre la pulpe des tomates à feu moyen jusqu'à ce qu'elles forment une sauce bien homogène.","Une minute avant la fin de la cuisson des pâtes, rajouter le guanciale et 1/3 du pecorino à la sauce. Bien mélanger.","Verser les spaghetti al dente quelques instants dans la poêle le temps de bien les mélanger à la sauce et d'ajouter le reste du pecorino."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpaghetti_%C3%A0_l%E2%80%99amatriciana","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2e/Preparation_amatriciana.jpg/960px-Preparation_amatriciana.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Spaghettis au basilic","name":"Spaghettis au basilic","ingredients":["350 g de spaghettis","1 bouquet de","2 gousses d'","6 cl d' fruitée","sel,"],"steps":["Effeuiller, laver et sécher le basilic. Réserver quelques feuilles pour le décor","Peler les gousses d'ail, les hacher avec le basilic, arroser de 3 cl d'huile, ajouter du poivre","Couvrir et laisser reposer 2 h","Cuire les pâtes « al dente »","Arroser de l'huile parfumée au basilic et mélanger","Décorer le plat de feuilles de basilic"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpaghettis_au_basilic","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Spaghettis aux fruits de mer","name":"Spaghettis aux fruits de mer","ingredients":["500 g de fruits de mer","400 g de spaghettis","25 cl de vin blanc","20 cl de crème liquide","3 g de concentré de","2 gousses d'","5 cl d'","sel,"],"steps":["Émincer l'oignon finement et hacher l'ail. Zester le citron et conserver le jus.","Faire blondir dans l'huile l'oignon et le zeste de citron, ajouter les fruits de mer, cuire 5 min","Ajouter l'ail, le concentré, le jus du citron, mouiller au vin blanc, assaisonner cuire 10 min","Cuire les pâtes « al dente », verser sur les fruits de mer, mélanger, ajouter la crème","Laisser reposer 2 min","Disposer la préparation sur du papier sulfurisé, faire une papillote, cuire au four 5 min à 200 °C"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpaghettis_aux_fruits_de_mer","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe de potiron","name":"Soupe de potiron","ingredients":["1/4 de","1l d'eau","sel,","(facultatif)"],"steps":["Retirer la peau et les filaments du potiron. Couper la chair en petits cubes.","Éplucher et couper les pommes de terre.","Faire cuire potiron et pommes de terre dans une cocote.","Mixer le tout.","Servir accompagné de crème fraîche suivant les goûts."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_de_potiron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe méditerranéenne de tomates","name":"Soupe méditerranéenne de tomates","ingredients":["1 kg de s bien mûres, pelées, épépinées et coupées en morceaux","2 blancs de taillés en fines lamelles","2 gousses d', 1, 3 branches de,","2 cuillères à soupe d', sel de cuisine et"],"steps":["Dans une cocotte à fond épais, mettez les blancs de poireaux en fines lamelles, les tomates coupées en morceaux, le bouquet garni, ail, salez et poivrez, puis faites cuire à feu moyen, jusqu'à ce que cela commence à bouillir.","Ajoutez 1 litre d'eau et laissez cuire à feu moyen durant trois-quart d'heure.","Ajoutez dans la préparation 3 branches de basilic et 2 cuillers à soupe d'huile d'olive, puis mixez la préparation","Placez au réfrigérateur votre soupe pendant au moins 12 heures avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_m%C3%A9diterran%C3%A9enne_de_tomates","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe sucrée","name":"Soupe sucrée","ingredients":["billes de","en roche jaune","boîte de légumes préparés (, s rouges, perlé,, gluant, s, etc.)"],"steps":["Faire bouillir des petites lamelles de gingembre (de la taille d'une allumette coupée en trois pour avoir une idée) dans de l'eau suffisamment sucrée.","Rajouter tout le reste, ne pas oublier de touiller, et attendre que le tapioca devienne transparent."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_sucr%C3%A9e","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b6/Aunt_Lay_Leong%27s_Barley%2C_Gingko%2C_Beancurd_Sheet_Dessert_Soup_%283978777779%29.jpg/960px-Aunt_Lay_Leong%27s_Barley%2C_Gingko%2C_Beancurd_Sheet_Dessert_Soup_%283978777779%29.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Alpha from Melbourne, Australia","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe à l’agneau et au persil","name":"Soupe à l’agneau et au persil","ingredients":["500 g de viande d', coupée en gros dés","1 litre d’eau","4 s finement hachés","2 c. à soupe de","1 c. à soupe de","2 bouquets de frais","nature"],"steps":["Placer la viande dans une grande casserole, couvrir d’eau froide et porter à ébullition.","Laisser cuire 25 minutes.","Faire revenir les oignons dans le beurre. Y ajouter le persil haché et mélanger.","Ajouter le mélange à la soupe. Laisser mijoter à feu doux jusqu’à ce que la viande soit tendre.","Servir avec deux ou trois cuillerées sur le dessus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_%C3%A0_l%E2%80%99agneau_et_au_persil","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe à la citrouille","name":"Soupe à la citrouille","ingredients":["1 kg de chair de","1 pot de crème épaisse","Une bonne poignée d'herbes hachées (persil plat, cerfeuil…)","1 pincée de","100 g de comté râpé","Sel, poivre,"],"steps":["Découper en gros dés la chair du potiron, et la faire cuire durant 20 minutes environ dans de l'eau salée ;","Bien égoutter, et en faire une purée à l'aide d'un moulin à légumes ;","Mettre cette purée dans une casserole ;","Faire chauffer en remuant constamment en ajoutant la crème, un peu de sucre, le sel, le et la noix de muscade ;","Saupoudrer d'herbes hachées au moment de servir ;","Rajouter dans l'assiette des croûtons de grillé et du comté râpé."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_%C3%A0_la_citrouille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe paysanne2","name":"Soupe paysanne2","ingredients":["1 haché","1 grosse découpée en dés","1,4 l de bouillon de légumes","125 g de coupés en morceaux","1 petit émincé","1 râpée","1 découpé en morceau","0,5 doux haché","500 g de cuits, rincés et égouttés","250 g d’ en feuilles","sel et"],"steps":["Dans un gros chaudron, mélanger l'oignon, la pomme de terre et le bouillon (Laisser mijoter 10 min)","Ajouter le céleri, les haricots verts, le chou, la carotte, le poivron, le sel et le poivre. (Laisser mijoter 10 min)","Ajouter les haricots rouges et les épinards. Mijoter."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_paysanne2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Soupe à l'oignon","name":"Soupe à l'oignon","ingredients":["500 g d's","25 g de","1 c. à soupe de","1,5 l de bouillon de ou de (on peut la faire à l'eau simple, mais c'est moins savoureux)","1 (laurier, thym, herbes de Provence...)","1/2 baguette de","du rouge (ou du sec ou de la )","125 g de râpé","sel et"],"steps":["Peler et émincer les oignons. Faire fondre le beurre dans une grande casserole. Ajouter les oignons en remuant. Laisser blondir les oignons sur feu modéré.","Ajouter la farine sur les oignons. Remuer pendant 3 à 4 minutes. Verser 1 litre de bouillon froid sur les oignons dorés. Bien mélanger. Ajouter le bouquet garni. Porter à ébullition en remuant régulièrement.","Saler, poivrer et mettre un peu de. Ajouter le reste de bouillon (500 ml) et laisser bouillonner doucement pendant environ 10 à 15 min.","Pendant que la soupe bouillonne : Allumer le four à 150°C. Couper la baguette en fines rondelles. Faire sécher les rondelles dans le four à 150°C, jusqu'à ce qu'elles soient légèrement grillées (valable aussi dans un grille pain en surveillant le grill).","Retirer la soupe à l'oignon du feu. Enlever le bouquet garni. Ajouter 3 cuillères à soupe de porto (ne pas le faire si les oignons ont été préparés au vin blanc à l'étape 1). Bien remuer.","Répartir la soupe dans 6 bols en porcelaine ou en verre qui peuvent aller au four. Mettre les rondelles de pain dorées dans les bols en les enfonçant dans le bouillon. Ajouter généreusement le gruyère (ou le comté) râpé par dessus. Mettre dans le four (position grill) pendant 10 min - le fromage doit être gratiné.","Servir brûlant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_%C3%A0_l'oignon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Soupe_%C3%A0_l%27oignon_01.JPG/960px-Soupe_%C3%A0_l%27oignon_01.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Soupe sucrée de haricots rouges","name":"Soupe sucrée de haricots rouges","ingredients":["500 g de haricots rouges (haricot azuki/hong dou)","3 L d'eau","280 g de sucre de canne en cristaux (en chinois 冰糖, bīngtáng)"],"steps":["À commencer la veille","Préparation : 5 minutes","Cuisson : 3 heures","10 personnes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSoupe_sucr%C3%A9e_de_haricots_rouges","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Taboulé aux herbes","name":"Taboulé aux herbes","ingredients":["130 g de boulgour","185 ml d'eau","150 g de","4 nouveaux","8 cl de jus de","6 cl d’","30 g de","75 g de","10 g de","sel"],"steps":["Verser l'eau sur le boulgour dans un bol.","Laisser reposer 15 min, jusqu'à ce que toute l'eau soit absorbée.","Eliminer les tiges du persil. Laver et sécher soigneusement les herbes. Les hacher finement.","Mettre le boulgour, les herbes aromatiques, les petits oignons hachés, les tomates hachées, le jus de citron, l'huile et le sel dans un saladier et bien remuer.","Réfrigérer jusqu'au moment de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTaboul%C3%A9_aux_herbes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Taboulé au quinoa","name":"Taboulé au quinoa","ingredients":["200 g de","1 rouge","Vinaigrette à l’"],"steps":["Cuire 10 min le quinoa dans 2 fois son volume d’eau.","Couper en allumettes les carottes et le poivron. Cuire 3 min dans de l’eau bouillante.","Râper finement l’oignon et le mettre dans la vinaigrette, puis ajouter le tout au quinoa refroidi et aux légumes.","Mélanger et saupoudrer de ciboulette hachée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTaboul%C3%A9_au_quinoa","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Taboulé exotique aux oranges et aux pruneaux","name":"Taboulé exotique aux oranges et aux pruneaux","ingredients":["300 g de","200 g de semoule de blé","100 g de","100 g d’","60 cl de bouillon de légumes","50 g de pruneaux dénoyautés","3 cl de bouillon de","3 cl d’","1 botte de"],"steps":["Porter à ébullition les bouillons et retirer du feu, y verser le zeste haché d’un quart d’orange pour infusion","Tailler en dés les poivrons, la tomate, l’oignon et la moitié d’orange épluchée","Verser le bouillon tiède sur la semoule dans un saladier avec la moitié de la menthe hachée, les pruneaux en morceaux et les légumes. S’assurer que la semoule reste ferme mais pas craquante.","Rafraîchir au réfrigérateur.","Au moment de servir, ajouter l’huile d’olive, le reste de la menthe et le jus d’une demi orange. Vérifier l’assaisonnement et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTaboul%C3%A9_exotique_aux_oranges_et_aux_pruneaux","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Spéculoos","name":"Spéculoos","ingredients":["500 g de farine,","150 g de beurre,","1 œuf,","300 g de cassonade brune,","1 cuillerée à café de mélange dit des quatre épices du boulanger (cannelle, gingembre, anis et clou de girofle moulu)."],"steps":["Dans un grand bol, mélangez délicatement la cassonade, le beurre, les épices et l'œuf. Incorporez progressivement la farine.","Lorsque la pâte est épaisse, faites plusieurs morceaux.","Saupoudrez un moule de farine.","Remplissez-le de pâte et éliminez ce qui dépasse avec un petit couteau.","D'un geste sec, retournez le moule sur une plaque de cuisson graissée. Recommencez l'opération avec les autres morceaux de pâte.","Enfournez la plaque au four préalablement chauffé à 175°C (Thermostat 6).","Laissez cuire environ 10 minutes.","Laissez reposer sur une grille environ vingt-quatre heures."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSp%C3%A9culoos","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Tiramisu_speculoos.jpg/960px-Tiramisu_speculoos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Polcazier","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Sucre de riz","name":"Sucre de riz","steps":["Laver le blé,","Le mettre dans le plat à gratin et recouvrir d'eau et du torchon pendant 24 heures dans l'obscurité,","Rincer, égoutter, remettre dans le plat,","Mettre à germer dans l'obscurité pendant 24 heures,","Rincer et remettre à germer de 12 à 24 heures pour que le germe atteigne un à deux millimètres,","Cuire le riz avec deux fois son volume d'eau dans l'autocuiseur pendant 50 minutes,","Écraser le blé et le mélanger avec le riz quand ce dernier est à 60°,","Couvrir le tout et mettre à fermenter de 12 à 18 heures dans un endroit chaud (35 à 45 °) ou dans la marmite norvégienne,","On obtient une préparation douce, plus ou moins liquide,","Si le produit est acide, la fermentation s'est mal déroulée ;parfois, même un peu acide, le résultat est agréable,","Faire bouillir et passer au moulin à légumes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSucre_de_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Pr%C3%A9paration_pour_culture_de_canne_%C3%A0_sucre_en_assolement_avec_le_riz_%28D%C3%A9but_XX%C3%A8me_si%C3%A8cle%29_-_btv1b10120490s_%282_of_2%29.jpg/960px-Pr%C3%A9paration_pour_culture_de_canne_%C3%A0_sucre_en_assolement_avec_le_riz_%28D%C3%A9but_XX%C3%A8me_si%C3%A8cle%29_-_btv1b10120490s_%282_of_2%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"fr:Livre de cuisine/Tabboulé","name":"Tabboulé","ingredients":["1 kg de","300 g de","300 g d' verts","250 g d' blancs","20 ml d'","10 ml de jus de","5 bottes de plat","2 bottes de","25 g de sel","3 g de noir et blanc","Feuilles de vigne fraîches","Feuilles de salade romaine","Feuilles de choux blanc tendres"],"steps":["Rincer le boulghour, le tremper 20 minutes.","Effeuiller le persil et la menthe, les laver, les sécher.","Hacher finement les oignons blancs, le persil, la menthe, et mélanger.","Égoutter le boulghour, l'ajouter au mélange précédent ainsi que les tomates coupées en petits dés (réserver une ou deux tomates pour le décor final).","Ajouter le jus de citron et l'huile d'olive, saler, poivrer, mélanger, laisser reposer deux heures.","Pour décorer le plat, disposer le reste des tomates coupées autour du « tabboulé ».","Mettre dans un plat séparé, les oignons verts hachés, les feuilles de vignes, de choux et de salade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTabboul%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Taboulé au quinoa2","name":"Taboulé au quinoa2","ingredients":["200g de","2 s","2 épis frais de doux.","vinaigrette à l’"],"steps":["Mettre à cuire 10 min la quinoa dans 2 fois son volume d’eau.","Couper en allumettes les carottes et le poivron. Jetez-les 3 min dans de l’eau bouillante.","Râper finement l’oignon et le mettre dans la vinaigrette, puis ajouter le tout à la quinoa refroidie et aux légumes. Mélanger délicatement et saupoudrer de ciboulette hachée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTaboul%C3%A9_au_quinoa2","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Stollen","name":"Stollen","ingredients":["900 g de","500 g de","150 g de","70 g de fruits secs, confit, zestes d'agrumes","deux blocs de pâte d'amandes","25 cl du","12 g de levure de boulanger","du sucre glace"],"steps":["Dans un récipient étroit, versez la farine, faire un puits, ajouter 10 cl de lait tiède et la levure, laisser les levures agir 15 min","Incorporer toute la farine au centre, en rajoutant du lait tiède.","Mélanger, laisser reposer une heure à côté d'un radiateur (mettre un torchon sur le récipient).","Rajouter le beurre fondu, le sucre et les fruits, zestes et le gingembre confit, mélanger, laisser reposer 2 heures à côté d'un radiateur.","Séparez la pâte en deux gâteaux de taille égale ; pour chaque gâteau émiettez un bloc de pâte d'amandes et rajoutez le à l'intérieur.","Enfourner à 170°C, 40 min","Recouvrir de sucre glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FStollen","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/26/Stollen_hk.jpg/960px-Stollen_hk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SUBARUsti2020hk","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tamalito","name":"Tamalito","steps":["Il est nécessaire d'imbiber deux kilos de propre et sec.","Vider et moudre dans un petit moulin.","Une fois que la pâte a été moulue, elle est mélangée à un kilo de .","C'est la base pour le tamalito.","Prenez un peu du mélange et mettez le au milieu de petite pièce de hachée contenant de l' et des .","Couvrez une autre partie de mélange et enveloppez-la dans des feuilles de .","Chaque tamalito doit être fermement attaché avec de la corde ou fileter.","Quand ils sont tous préparé placez-les dans une casserole avec un peu d'eau et faite bouillir, faire attention à ne pas les brûler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTamalito","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Syllabub","name":"Syllabub","ingredients":["un zeste de citron non traité,","deux cuillères à soupe de sucre,","une c.s. de jus de citron,","une c.s. de cognac,","deux c.s. de Xérès,","2 dl de crème entière bien froide."],"steps":["Mélanger le zeste, le sucre, le jus de citron et les alcools dans une terrine et laisser macérer pendant 30 minutes","Filtrer le mélange.","Battre la crème en incorporant le mélange petit à petit","Tenir au frais jusqu'au moment de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSyllabub","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Spritz","name":"Spritz","ingredients":["500 g de farine ;","250 g de sucre ;","250 g de beurre ;","2 œufs ;","125 g de d’amandes moulues ou de la noix de coco râpée."],"steps":["Mélanger le beurre fondu avec le sucre, puis ajouter les œufs entiers.","Incorporer ensuite la farine et enfin des amandes moulues ou de la noix de coco.","Faire une boule de pâte et la laisser reposer une heure.","Si on préfère, à la place des amandes moulues ou de la noix de coco râpée, on peut utiliser de la cannelle. Dans ce cas, il faut utiliser une cuillère à café bombée de cannelle et ajouter 75 grammes de farine et 50 grammes de sucre.","Former de longues bandes de pâte d'une trentaine de centimètres de long. Pour cela, il faut se servir d'un hachoir à viande électrique ou à manivelle, muni d'un embout à la forme des spritz (ou une poche à douille, mais c'est moins pratique).","Répartir ces formes sur une tôle à pâtisserie. Il est possible de les serrer, car les spritz ne gonflent quasiment pas.","Cuire 20 minutes à 180°C et laisser refroidir dans une boîte en métal ouverte. Une fois enfermés dans la boîte, les gâteaux peuvent se conserver toute une année. Attention : il faut absolument enlever les gâteaux de la tôle lorsqu'ils sont encore chaud, car sinon ils vont coller."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FSpritz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Spritz_gateau.JPG/960px-Spritz_gateau.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"The original uploader was Manu25 at French Wikipedia.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tajine tunisien","name":"Tajine tunisien","ingredients":["350 g de poulet désossé coupés en très petits morceaux précuits ou viande de veau hachée précuite ou de thon coupés en petits morceaux précuits,","1 oignon finement haché,","250 g de petits pois précuits ou pomme de terre précuite au vapeur ou autre légume précuit au choix,","150 g de parmesan râpé ou gruyère râpé,","7 œufs cru,","2 cuillères à soupe de chapelure,","Petite gousse de persil finement hachée,","9 olives noires coupées en petit morceaux,","sel, poivre, curcuma, paprika,","7-10 feuilles de brick selon la taille du moule,","tomates, citrons et salade pour la décoration."],"steps":["Faire revenir la viande, l'oignon et les épices (curcuma et paprika) dans l'huile d'olive pendant quelques minutes.","Ajouter les petits pois, les olives et le persil et terminer la cuisson.","Vérifier l'assaisonnement (saler et poivrer) puis laisser le mélange se refroidir.","Dans un autre récipient, battre les œufs avec le fromage râpé et la chapelure et verser sur le mélange refroidi et bien mélanger.","Beurrer généreusement un moule à hauts bords et poser un tapis de feuilles de brick.","Verser, ensuite, le mélange puis recouvrir avec des feuilles de brick.","Beurrer un peu les feuilles de brick.","Mettre dans un four préchauffé à 180 °C pendant quinze à vingt minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTajine_tunisien","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Tajine_tunisien%2C_2019.jpg/960px-Tajine_tunisien%2C_2019.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Habib M'henni","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tacaca","name":"Tacaca","ingredients":["tucupi (un bouillon fait avec du jus de manioc)","crevettes séchées","goma (fécule de tapioca)","jambu (cresson du para, appelée brède mafane à Madagascar, une variété originaire de l’Amazonie)","ail cultivé","coriandre longue fraiche]]","petits piments jaunes (malageta)"],"steps":["Porter le tucupi à ébullition, ajourer l’ail écrasé, les crevettes étêtées, le piment et la coriandre longue","Verser petit à petit le tucupi sur la goma (fécule de tapioca) pour obtenir une texture veloutée","Ajouter le jambu. Celui-ci perd ses propriétés caractéristiques d’engourdissement de la langue s’il est trop cuit"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTacaca","country":"Brazil","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Stroganoff","name":"Stroganoff","steps":["Temps estimé de préparation : 30 minutes.","Cuisson : 30 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FStroganoff","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Beef_Stroganoff-03.jpg/960px-Beef_Stroganoff-03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"V 2","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Taboulé arménien","name":"Taboulé arménien","ingredients":["1 oignon ou 2 échalotes (aux choix)","1 moitié de","4 ou 5 feuilles de verte","1 petites poignée de feuilles de","1 petites poignée de","1 tasse à café pleine de boulghour fin.","1/2 tasse à café de jus de vert","1/2 tasse à café d'huile d'olive","Du sel"],"steps":["Verser le boulghour dans un saladier.","Ajouter le jus de citron et l'huile d'olive.","Mélanger et laisser reporter 10 min.","Hacher très fin les échalotes. Les incorporer.","Hacher très fin les tomates. Les incorporer.","Hacher très fin le concombre. L'incorporer.","Hacher très fin la salade. L'incorporer.","Hacher très fin menthe et persil. Les incorporer.","Saler.","Mélanger."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTaboul%C3%A9_arm%C3%A9nien","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/85/Taboul%C3%A9_arm%C3%A9nien_en_mars_2020_%28001%29.jpg/960px-Taboul%C3%A9_arm%C3%A9nien_en_mars_2020_%28001%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Tagalié","name":"Tagalié","ingredients":["viande (séché)","2 oignons","Gombo séché","sel, poivre noir et quelques épices"],"steps":["Découper les oignons en petit morceaux et mettre une cocotte , Ajouter l'huile et les oignons et laissez-les un peu jaunir sur le feu.","Pendant ce temps, nettoyer la viande séchée, ajouter ensuite le tout en ajoutant le sel, l'ail, le poivre noir et les épices et un peu d'eau laisser cuire 10 minutes avant de Mettre la viande séchée ajouter le natron et laisser cuire encore 20 à 40 minutes à feu doux.","La peut être accompagnée du kissar ou de la boule.","Catégorie:Cuisine d'Afrique Tagalié Catégorie:Cuisine tchadienne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTagali%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au beaufort","name":"Tarte au beaufort","steps":["Mettre la farine sur un plat avec une pincée de sel ; ajouter le beurre coupé en petits morceaux ; pétrir à la main jusqu'à obtention d'une pâte homogène.","Faire un puits et y verser le lait petit à petit tout en continuant à pétrir. Faire une boule avec l'ensemble, puis étaler avec un rouleau à pâtisserie. Foncer une tourtière de 25-30 cm de diamètre.","Mélanger la crème fraîche avec les deux œufs entiers dans un grand bol. Râper le Beaufort et l'ajouter au contenu du bol. Poivrer abondamment. Verser le contenu du bol dans la tourtière.","Cuire à four moyen thermostat 6 pendant 25 minutes. Servir chaud, avec de la salade et un vin de Savoie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_beaufort","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au chèvre","name":"Tarte au chèvre","ingredients":["1 pâte brisée,","3 tomates,","1 bûche de fromage de chèvre,","3 œufs,","1 oignon,","40 cl de crème fraîche,","50 g de comté,","Huile d'olive."],"steps":["Émincer l'oignon et le faire revenir 5 minutes dans une poêle avec un filet d'huile d'olive, puis le laisser refroidir.","Épépiner et couper les tomates en petits dés.","Mélanger les œufs entiers, la crème fraîche, les tomates et l'oignon.","Étaler la pâte brisée sur un plat, étaler la préparation.","Couper le chèvre en rondelle et disposer sur la préparation, râper le comté et l'ajouter à la tarte.","Cuire la tarte au four à 180°C 15 à 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_ch%C3%A8vre","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Tarte_au_ch%C3%A8vre.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was Antoinel at fr.wikibooks","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tarte au Maroilles","name":"Tarte au Maroilles","ingredients":["200 g de","8 g de de boulanger","le quart d'un maroilles","3 g de sel"],"steps":["Faire gonfler la levure avec un peu d'eau chaude.","Dans un récipient, creuser un puits dans la farine, verser au l'œuf, la levure et le sel. Pétrir le mélange jusqu'à obtenir une pâte visqueuse.","Beurrer et saupoudrer de farine un plat, étaler la pâte. Enfourner 20 min à 70°C pour que la pâte gonfle.","Couper des tranches de maroilles et en couvrir la pâte.","Cuire au four 15-20 minutes à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_Maroilles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Preparation_tarte_maroilles.jpg/960px-Preparation_tarte_maroilles.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux brocolis et au jambon","name":"Tarte aux brocolis et au jambon","ingredients":["une","un talon de de taille moyenne","du râpé","une grosse tête de","4-5 s"],"steps":["Faites cuire les brocolis à l'étouffée pendant 1/4 d'heure - 20 minutes (utilisez l'eau pour des pommes de terre afin de préparer un futur repas et économiser l'eau.","Roulez la pâte brisée sur un moule soit huilé soit dans un papier sulfurisé, faites des trous avec une fourchette sur la pâte.","Un fois cela fait, faites les œufs en omelettes dans un bol en incorporant le fromage râpé (et la crème fraîche). Vous aurez pré-découpez le jambon en autant de dés que vous voudrez. Versez les œufs dans la pâte, puis vous ajouterez les brocolis dans la pâte.","Faîtes préchauffer le four au maximum pendant 10 minutes, puis mettez la pâte entre 20 minutes et 1 demi-heure afin de solidifiez les œufs et le fromage en oubliant pas de baisser la température. Faites juste griller le dessus."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_brocolis_et_au_jambon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tartare de loup et saumon","name":"Tartare de loup et saumon","ingredients":["500 g de filet de (attention le « filet de loup » généralement vendu sous la dénomination tolérée de « filet de loup de l'Atlantique » ou « filet de loup de mer », n'est pas du bar. Pour avoir du « vrai » loup choisissez plutôt le poisson entier) coupé en petits dés","200 g de coupé en petits dés","2 s","5 s hachées","1 jaune d'","2 cuillères à soupe d'","1 cuillère à café de","2 cuillères à café de","1 cuillère à soupe de s hachés","sel et du moulin"],"steps":["Dans un saladier, mélangez les petits dés du loup et du saumon, et préservez le tartare au frais dans le réfrigérateur.","Dans un bol, mélangez le jaune d'œuf, l'huile, le vinaigre, le jus des citrons, salez et poivrez.","Incorporez dans le mélange du bol, les échalotes et les câpres hachés, mélangez bien et laissez reposer au réfrigérateur pendant au moins 2 heures, en vérifiant de temps en temps l'assaisonnement.","Servez très frais le tartare."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTartare_de_loup_et_saumon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au sucre complet et à la cannelle","name":"Tarte au sucre complet et à la cannelle","ingredients":["250 g de farine,","125 g de sucre complet,","130 g de beurre,","2 œufs, 1 jaune d'œuf,","20 g de sucre,","10 g de levure de boulanger ou de levain fermentescible,","5 cl de lait,","4 g de cannelle en poudre,","2 g de sel."],"steps":["Mélanger la levure et 5 cl de lait tiède, ajouter de la farine jusqu'à former une boule.","Couvrir et laisser reposer 30 min à 1 heure, jusqu'à ce que la boule double de volume.","Mélanger, le sel, la farine, 20 g de sucre, 100 g de beurre ramolli, deux œufs, puis incorporer le levain.","Travailler jusqu'à obtenir une boule homogène en ajoutant au besoin de la farine.","Recouvrir avec un torchon et laisser reposer au moins 3 heures.","Étaler la pâte au rouleau, beurrer le moule, déposer la pâte et laisser reposer une heure.","Mélanger le jaune d'œuf avec deux cuillères à soupe de lait et étaler sur la surface de la pâte.","Saupoudrer de sucre complet et de cannelle, parsemer de noisettes de beurre.","Enfourner à 150°C pendant 25 minutes.","Déguster tiède."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_sucre_complet_et_%C3%A0_la_cannelle","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7a/Recette_tarte_sucre_complet_cannelle_1.jpg/960px-Recette_tarte_sucre_complet_cannelle_1.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au comté","name":"Tarte au comté","ingredients":["100 g de s","1 pâte brisée","1 sauce","300 g de râpé","4 grosses","3 grosses cuillère à soupe de",", sel,,"],"steps":["Préparer une pâte brisée et une sauce béchamel","Ajouter à la sauce béchamel le comté râpé, la crème et les œufs.","Saler, poivrer et ajouter une pincée de muscade.","Étaler la pâte au rouleau, la piquer avec une fourchette, répartir les pommes de terre coupées en fines rondelles, les lardons revenu à la poêle, puis verser la préparation dessus.","Cuire à four chaud 45 min à 240°C Thermostat 8."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_comt%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au beaufort 3","name":"Tarte au beaufort 3","ingredients":["200 g de,","30 cl de épaisse,","100 g de,","200 g de,",", sel,"],"steps":["Mettre la farine sur un plat avec une pincée de sel ; ajouter le beurre coupé en petits morceaux ; pétrir à la main jusqu'à obtention d'une pâte homogène.","Faire un puits et y verser le lait petit à petit tout en continuant à pétrir. Faire une boule avec l'ensemble, puis étaler avec un. Foncer une de 25-30 cm de diamètre.","Mélanger la crème fraîche avec les deux œufs entiers dans un grand bol. Râper le Beaufort et l'ajouter au contenu du bol. Poivrer abondamment. Verser le contenu du bol dans la tourtière.","Cuire à four moyen thermostat 6 pendant 25 minutes. Servir chaud, avec de la salade et un vin de Savoie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_beaufort_3","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au persil","name":"Tarte au persil","ingredients":["1 pâte brisée,","200 grammes de gruyère râpé","15 cl de crème liquide, 5 œufs","200 grammes de lardon","1 cuiller à café d', 6 cuillers à soupe de,"],"steps":["Étalez la pâte brisée et disposez-la au fond d'un moule à tarte.","Dans un saladier, fouettez les œufs et la crème liquide, puis incorporez le gruyère râpé, les lardons, l'ail, le persil et poivrez.","Versez le mélange sur la pâte.","Faites cuire la tarte 35 minutes au four préchauffé à 210 °C.","Servez la tarte tiède accompagnée de s, de petits s au et de quelques feuilles de Batavia."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_persil","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux champignons","name":"Tarte aux champignons","ingredients":["1 pâte feuilletée","600 g de","1/4 l de","sel,"],"steps":["Émincer les champignons, les cuire au beurre, assaisonner.","Disposer les champignons sur la pâte feuilletée.","Mélanger les œufs, le lait, assaisonner et verser ce mélange sur le champignons.","Cuire au four à 250°C 30 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_champignons","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/82/Bouchet_tarte_aux_champignons.JPG/960px-Bouchet_tarte_aux_champignons.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tarte au riz","name":"Tarte au riz","ingredients":["2 l de","350 g de","une pincée de sel","300 g de (de qualité et non des préparations industrielles, ni le riz long grain)","½ gousse de","1 bâton de"],"steps":["Précuire le lait avec la vanille, la cannelle, le sel et la moitié du sucre, dès la cuisson ajouter le riz. De préférence la cuisson se fait dans un bain-marie.","Faire cuire le tout pendant environ une heure en remuant souvent sur feu doux.","Avant la finition du riz ajoutez le restant du sucre.","Laisser refroidir ce riz condé de préférence durant 24 heures.","Ensuite mélangez les œufs dans le riz sans remuer trop fort.","Mettez dans des moules à tarte (bord de 4 cm) une abaisse mince de pâte levée non sucrée (min. 20 % de beurre).","La cuisson dure selon grandeur et épaisseur entre 20 et 28 minutes dans un four préchauffé à 240 à 250° (sans ventilation).","Quand les tartes présentent leur « fleur » caractéristique, elles sont bonnes. À la sortie du four, démoulez-les sur claie ou sur une grille, sans les retourner.","Après une ou deux heures, ce délice est prêt à consommer."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_riz","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9c/Tarte_au_riz.jpg/960px-Tarte_au_riz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"No machine-readable author provided. Frinck51~commonswiki assumed (based on copyright claims).","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tapenade","name":"Tapenade","ingredients":["200 g d' noires","6 filet d'","2 cuillères à café de câpres","1 gousses d'","2 feuille de","une pincée d'herbe de provence: thym, romarin, marjolaine ou origan","10 cl d'","1 bouchon de rhum brun ou ambré"],"steps":["Hacher ou écraser au pilon les câpres, les olives, les anchois, l'ail et les aromates","Ajouter l'huile petit à petit en mélangeant jusqu'à saturation.","Poivrer et ajouter le rhum."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTapenade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Tapenade.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jalf17","licence":"Public domain"},{"title":"fr:Livre de cuisine/Tarte au maroilles","name":"Tarte au maroilles","ingredients":["200 g de farine,","8 g de levure de boulanger,","1 œuf,","le quart d'un maroilles (200 g),","2 g de sucre (une pincée)."],"steps":["Préchauffer le four à 50°C.","Faire gonfler la levure dans un verre ou une tasse avec un peu d'eau chaude et le sucre.","Dans un saladier, creuser un puits avec la farine, verser au centre l'œuf, la levure et le sel. Pétrir le mélange à la main jusqu'à obtenir une pâte visqueuse.","Beurrer et saupoudrer de farine un plat puis étaler la pâte. Le mettre au four pendant environ 20 minutes pour que la pâte gonfle.","Couper des tranches de maroilles et en couvrir la pâte.","Mettre au four pendant 15-20 minutes à 180°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_maroilles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tapioca au lait","name":"Tapioca au lait","ingredients":["3 mesures à café de tapioca","1 pot de lait de chèvre ou de lait de vache, en poudre","3 cuillères à soupe de compote de pomme pour bébé","2 grosses tasses d'eau","2 pincées de sucre de canne ou/et un peu de vanille fraîche"],"steps":["Chauffer 1 tasse d'eau jusqu'à ébullition puis la laisser refroidir dans un bol.","Mettre la seconde tasse d'eau à bouillir et verser le tapioca. Remuer souvent pendant 10 minutes.","Mettre le sucre dans un bol mélangeur avec un soupçon d'eau et la compote.","Ajouter les 3 mesures dans l'eau légèrement refroidie (40 °C env) et verser dans le bol mélangeur.","Ajouter la pâte de tapioca et mélanger le tout quelques secondes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTapioca_au_lait","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux corn flakes","name":"Tarte aux corn flakes","ingredients":["4 tasses de céréales corn flakes,","3/4 tasse de sucre,","1/4 tasse de beurre fondu,","½ cuillerée à thé de vanille."],"steps":["Préparer un en verre rectangulaire de 9 x 13 pouces.","Le huiler légèrement.","Dans un grand , émietter les céréales avec les mains le plus possible; ajouter le sucre et le beurre fondu; bien mélanger.","Presser cette préparation au fond du moule.","Cuire au four à 180°C, pendant 10 minutes et laisser refroidir le fond de tarte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_corn_flakes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte au vin cuit de poires","name":"Tarte au vin cuit de poires","ingredients":["pâte brisée sur un moule à tarte d'environ et éventuellement cuite à blanc,","2 œufs,","de crème entière,","de farine,","de sucre,","environ de vin cuit de poires (selon l'épaisseur du vin cuit)."],"steps":["Mélangez les œufs, la crème, la farine, le sucre et le vin cuit.","Versez sur la pâte à tarte.","Cuire dans un four préchauffé à jusqu'à ce que la mixture épaississe et prenne une couleur brune."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_au_vin_cuit_de_poires","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarama","name":"Tarama","steps":["Pour faire un véritable tarama il faut une cuillère à soupe volumineuse d’œuf de mulets (ou autres poissons tel que le cabillaud) et y ajouter le jus d'un demi citron.","Mélangez, jusqu’à l'obtention d'une préparation fluide ; par la suite mouillez du pain de mie, mais quelques secondes suffisent; il faut le détremper au minimum ; c'est le malaxage à la main qui va achever de tremper les zones qui n'auraient pas absorbé d'eau.","Ensuite il faut essorer et malaxer à la main jusqu'à ce que la préparation devienne pâteuse et malléable. Il faut bien essorer pour enlever l'excès d'eau si la trempe a été excessive.","Rapez cette pâte obtenue de pain mouillé avec une rape à fromage, il faut maintenant ajouter la préparation d’œufs de mulets et bien la mêler au pain avec une fourchette en évitant les mouvements écrasants pour ne pas endommager les œufs. Vous devez obtenir une préparation très pâteuse.","Ajoutez l'huile délicatement en remuant avec un fouet, et monter la préparation comme une mayonnaise.","Ajouter l'huile petit à petit et bien l'incorporer avant d'en rajouter. La quantité d'huile à ajouter est assez importante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarama","country":"Greece","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/8/80/Blinis_au_tarama%2C_au_saumon%2C_et_verre_de_Coca_Cola.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Guillaume Capron from Issy les Moulineaux, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Tarte Tatin","name":"Tarte Tatin","ingredients":["1 pâte brisée,","6 belles pommes,","60 g de beurre,","50 g de sucre en poudre,","100 g de sucre en morceaux,"],"steps":["Mettre le sucre en morceau et le beurre dans le moule à manqué. Poser celui-ci sur le feu pour faire fondre le sucre en morceau jusqu' au caramel. Lorsque le caramel commence à brunir, enlever le moule du feu et poser le sur l'eau pour arrêter la cuisson.","Peler les pommes, les épépiner et les couper en 4. Les disposer au fond du moule de telle sorte qu'elles se chevauchent tout en laissant un espace entre les pommes et le bord du moule.","Saupoudrer de sucre en poudre et arroser de jus de citron. Parsemer de petits morceaux de beurre.","Faire cuire un peu sur le feu. Il faut que le jus des pommes et le caramel se mélange. C'est le truc qui permet d'obtenir un goût très particulier.","Étaler la pâte. La piquer avec une fourchette pour éviter qu'elle ne gonfle pendant la cuisson.","Poser la pâte sur les pommes et faire un ourlet sur les bords. Aménager une petite cheminée au centre de la pâte pour évacuer l'air chaud pendant la cuisson.","Enfourner pendant 30 minutes à 210°C.","Attendre 5 à 10 minutes avant de démouler la tarte. Se déguste tiède avec de la crème fouettée ou une boule de glace à la vanille. Mais les Lichonneux de la tarte Tatin recommandent de la déguster sans glace, ni crème fouettée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_Tatin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Closeup_of_tarte_tatin_%2813513714244%29.jpg/960px-Closeup_of_tarte_tatin_%2813513714244%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Franck Chicot from Nantes, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Tarte aux pommes","name":"Tarte aux pommes","ingredients":["1,5 kg de","200 g de","1 paquet de"],"steps":["Étaler la pâte dans un moule à tarte beurré et fariné, mettre au réfrigérateur 10 min","Mettre les pommes (en réserver six pour la garniture) pelées et coupées en quartier dans une casserole, ajouter 150 g de sucre et le sucre vanillé, couvrir et laisser réduire à feu doux, laisser refroidir","Peler six pommes de même grosseur, les épépiner et les couper en tranches fines, piquer le fond de tarte et le tartiner avec la compote","Disposer les pommes sur le fond en les faisant se chevaucher, saupoudrer de sucre","Cuire au four à 180 °C durant 25 à 30 minutes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_pommes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Closeup_of_tarte_tatin_%2813513714244%29.jpg/960px-Closeup_of_tarte_tatin_%2813513714244%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Franck Chicot from Nantes, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Tarte aux courgettes","name":"Tarte aux courgettes","ingredients":["1 pâte brisée","2 s","2 s","2 ou 3 œufs","100 g de crème fraîche","60 g de comté rapé"],"steps":["Éplucher les carottes, les courgettes et l'oignon.","Faire cuire les carottes à la vapeur (dans une cocotte-minute), faire cuire les courgettes et l'oignon à feu doux, avec un peu d'huile, dans une casserole couverte. Lorsque les légumes sont cuits, les disposer sur des assiettes pour les faire refroidir.","Préchauffer le four à 200°C.","Battre les œufs dans un saladier avec la crème fraîche. Ajouter les légumes et mélanger.","Étaler la pâte brisée dans un plat, verser la préparation et couvrir de rapé.","Mettre au four pendant environ 25 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_courgettes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/77/Tarte_aux_courgettes.JPG/960px-Tarte_aux_courgettes.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"PAr Antoine.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tarte aux tomates et au gouda","name":"Tarte aux tomates et au gouda","ingredients":["1 pâte brisée,","1 kilogramme de s et 4 tomates coupées en tranche épaisses,","20 tranches fines de","40 grammes de râpé.","200 grammes de","3 cuillers à soupe de, 1 cuiller à soupe d',","6 cuillers à soupe d', 1 cuiller à soupe de concentré de tomate, 1 pincée de,, sel, poivre du moulin"],"steps":["Dans une sauteuse, faire chauffer l'huile d'olive, y mettre l'ail à revenir et ajoutez les tomates, 2 cuillers à soupe de basilic, le concentré de tomate, salez et poivrez, un peu de tabasco et une pincée de sucre.","Faire cuire le coulis ainsi préparé 10 minutes à feu doux.","Étalez la pâte brisée et disposez-la au fond d'un moule à tarte, recouvrez la avec le gouda, ajoutez le coulis préparé et et les tomates en rondelles, terminez en saupoudrant du fromage râpé.","Faites cuire la tarte 30 minutes au four préchauffé à 210 °C.","Servez la tarte chaude ou tiède, saupoudrée du basilic restant et accompagnée de quelques feuilles de salade."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_tomates_et_au_gouda","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux fromages","name":"Tarte aux fromages","ingredients":["150 grammes de ou de","150 grammes d' râpé","200 grammes de à 20 % de matière grasse","20 grammes de, 20 cl de liquide, 3 s","3 cuillers à café d', 3 cuillers à soupe de, sel de cuisine, du moulin"],"steps":["Dans un saladier, écrasez le bleu d'Auvergne (ou le roquefort) en lui incorporant petit à petit le fromage blanc, l'emmenthal, la crème, les œufs et 2 cuillers à soupe de ciboulette.","Faites dorer les oignons dans le beurre sur feu moyen, puis ajoutez y la préparation et mélangez le tout, salez, poivrez","Étalez la pâte feuilletée et disposez-la au fond d'un moule à tarte. Piquez la fond avec une fourchette avant d'y verser le préparation.","Faites cuire la tarte 30 minutes au four préchauffé à 210 °C.","Servez la tarte chaude, parsemée du reste de ciboulette."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_fromages","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte fine aux pralines roses","name":"Tarte fine aux pralines roses","ingredients":["Une Pâte brisée","300 g de pralines roses concassées","300 g de crème fraîche épaisse"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_fine_aux_pralines_roses","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ef/Recette_tarte_fine_aux_pralines_roses_etape_1.jpg/960px-Recette_tarte_fine_aux_pralines_roses_etape_1.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Romain Behar","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux légumes","name":"Tarte aux légumes","ingredients":["1 ou 2 aubergines","1 ou 2 oignons","4 tomates","150 g de champignons","du fromage râpé"],"steps":["Versez la farine dans un saladier.","Ajoutez le beurre en morceaux.","Malaxez le tout jusqu’à obtenir une pâte à peu près homogène.","Incorporez l’œuf, puis ajoutez l’eau petit à petit en travaillant bien la pâte avec les mains, jusqu’à ce qu’elle devienne souple et lisse.","Elle ne doit pas coller, et doit avoir une couleur assez jaune et être brillante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_l%C3%A9gumes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Tarte_aux_l%C3%A9gumes%2C_tomates%2C_poivrons%2C_courgettes_20.jpg/960px-Tarte_aux_l%C3%A9gumes%2C_tomates%2C_poivrons%2C_courgettes_20.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"René Hourdry","licence":"CC0"},{"title":"fr:Livre de cuisine/Tarte de Linz","name":"Tarte de Linz","ingredients":["amandes en poudre : 125 g;","beurre : 125 g;","cannelle : 1 cuillère à café;","citrons : 1;","clous de girofle : 3;","confiture de framboises : 1 pot de 500 g;","farine : 250 g;","kirsch : 1 verre à liqueur;","sel : 1 pincée;","sucre : 125 g;","œufs : 2;"],"steps":["Mélanger le sucre le beurre et les œufs.","Lorsqu'ils sont bien mélangés ajouter les ingrédients secs.","Laisser reposer la pâte au frais 1/2 journée.","Étaler la pâte sur une épaisseur de 1/2 cm, l'utiliser pour foncer une tourtière beurrée.","Découper une bande de 1 cm de large et former le bord de la tarte avec.","Couvrir abondamment de confiture et couvrir l'ensemble de lanières entrecroisées en losanges.","Badigeonner les bords et les lanières d'un jaune d'œuf.","Cuire 45 min à 180°C.","Catégorie:Pâtisseries Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_de_Linz","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux mirabelles","name":"Tarte aux mirabelles","ingredients":["1 pâte brisée,","300 g de mirabelles,","50 g de sucre."],"steps":["Étaler la pâte au fond d'un plat à tartes ;","Garnir de mirabelles en rangs bien serrés ;","Saupoudrer de sucre en poudre ;","Enfourner la tarte à 180°C, cuire 25 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_mirabelles","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Tarte_aux_mirabelles_de_Lorraine.jpg/960px-Tarte_aux_mirabelles_de_Lorraine.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Tarte aux tomates et au saint-nectaire","name":"Tarte aux tomates et au saint-nectaire","ingredients":["1 pâte brisée","200 g de Saint-nectaire","noires, sel,,"],"steps":["Étaler la pâte brisée sur un moule à tarte.","Déposer des lamelles de saint-nectaire, des tranches de tomates, saler et poivrer.","Disposez les olives noires dénoyautées et quelques noisettes de beurre.","Cuire 30 min au four chaud à 200°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_tomates_et_au_saint-nectaire","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte à l'oignon","name":"Tarte à l'oignon","ingredients":["1 pâte brisée,","650 g d' en rondelle fine,","40 g de farine,","3 ,","40 g de beurre,","sel et poivre."],"steps":["Préchauffer le four à 190 °C.","Faire fondre du beurre et frire les rondelles d'oignons dans une à feu modéré. Retirer du feu lorsque les rondelles sont cuites.","Battre les œufs avec la farine du sel, du poivre, puis ajouter les rondelles d'oignon.","Percer la pâte avec une .","Répartir les rondelles d'oignon sur la pâte","Cuire pendant 25 à 30 minutes au à 180 °C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_l'oignon","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e8/Tarte_c%C3%A9venole_%C3%A0_l%27oignon_doux.jpg/960px-Tarte_c%C3%A9venole_%C3%A0_l%27oignon_doux.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gordon Joly","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Tarte aux pignons de pin","name":"Tarte aux pignons de pin","ingredients":["1 rouleau de pâte sablée","30 cl de entier","20 cl de crème fleurette","2 cuil. à soupe de vanillé","le zeste d'un non traité","4 jaunes d'œufs","120 g de sucre","40 g de","100 g de pignons de pin"],"steps":["Préchauffez le four à 180 °C (th. 6). Étalez votre pâte dans une tourtière chemisée de papier sulfurisé.","Versez le lait, la crème, le sucre vanillé et le zeste de citron dans une casserole. Portez le tout à ébullition.","Pendant ce temps, fouettez les jaunes d'œufs avec le sucre. Ajoutez progressivement la farine. Versez sur cet appareil le mélange de lait et de crème bouillant. Battez quelques instants.","Remettez le tout dans la casserole à feu doux jusqu'à ébullition, puis laissez cuire pendant quelques minutes. Après quoi, retirez du feu et laissez tiédir légèrement.","Répartissez cette crème dans le fond de tarte et parsemez de pignons de pin.","Enfournez pour 50 min mais vérifiez régulièrement que les pignons de pin ne brûlent pas."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_pignons_de_pin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/6/61/Tarte_pignons.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"The original uploader was Angeldream at French Wikipedia.","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tarte fine à la tomate","name":"Tarte fine à la tomate","ingredients":["de la pâte brisée","des s","de l'","des s vertes et noires","du de chèvre"],"steps":["Découper dans la pâte brisée des ronds d'une douzaine de centimètres de diamètre en vous aidant d'un bol par exemple.","Déposer les ronds de pâte sur du papier sulfurisé placé sur une plaque du four.","Badigeonner les ronds d'huile d'olives.","Placer sur la pâte des rondelles (assez fines) de tomates de façon à recouvrir toute la surface.","Mettre au milieu une rondelle épaisse de de chèvre.","Placer quelques olives vertes et noires pour une meilleure présentation.","Saupoudrer d'herbes de Provence.","Verser quelques gouttes d'huile d'olive sur chaque tartelette.","Passer à four chaud une dizaine de minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_fine_%C3%A0_la_tomate","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte capuchina au café","name":"Tarte capuchina au café","ingredients":["300ml d'eau","100ml de rhum","13 jaunes d'œuf","1 blanc d'œuf","2 cuillères à café de café soluble","1 cuillères à café de farine de maïs","chantilly"],"steps":["Battre énergiquement les jaunes d'œuf et le blanc.","Ajouter avec soin la maïzena.","Verser dans un moule fariné.","Cuire vingt minutes au four à 150ºC.","Préparer un sirop léger avec le sucre, le café, l'eau et le rhum.","Démouler le gâteau et le placer en une assiette creuse.","Verser le sirop sur le gâteau.","Laisser reposer pendant trois heures pour qu'il se soit complètement imbibé du sirop.","Servir accompagné de chantilly.","Catégorie:Cuisine espagnole Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_capuchina_au_caf%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte provençale","name":"Tarte provençale","ingredients":["1 pâte brisée,","1 aubergine,","2 poivrons,","4 tomates,","olives noires,","herbes de Provence,","huile d'olive,","sel, poivre."],"steps":["Coupez l'aubergine et la tomate en fines rondelles, les poivrons en lamelles.","Faites revenir l'aubergine et les poivrons dans un peu d'huile d'olive pendant 5 minutes.","Disposez la pâte dans un moule à tarte et piquez-la. Répartissez les légumes en rosace ou en couches, au choix.","Salez, poivrez au goût, et parsemez généreusement d'herbes de Provence.","Disposez enfin les olives sur la surface, puis arrosez d'un filet d'huile d'olive.","Enfournez pour environ 40 minutes, four préchauffé à 200°."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_proven%C3%A7ale","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Tarte_aux_abricots_de_la_Dr%C3%B4me_proven%C3%A7ale.jpg/960px-Tarte_aux_abricots_de_la_Dr%C3%B4me_proven%C3%A7ale.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marianne Casamance","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tarte aux kiwis","name":"Tarte aux kiwis","ingredients":["de pâte brisée ou pâte feuilletée","1 dl de","50 g de","de poudre d'"],"steps":["la pâte dans un.","Saupoudrez le fond de tarte avec le sucre brun et la poudre d'amande","Épluchez les kiwis et découpez-les en rondelles de 5mm environ*.","Disposez les plus jolies rondelles sur la plaque et réservez les autres et les extrémités des kiwis.","Enfournez 10–15 minutes à 220°C.","Pendant que la tarte cuit, préparez la garniture. Battez la crème, le jaune d'œuf et le sucre en poudre.","Mixez les bouts des kiwis et ajoutez la purée à la garniture.","Après environ 10–15 minutes de cuisson, lorsque la pâte commence à dorer, sortez la tarte et recouvrez les kiwis avec la garniture.","Enfournez et laissez cuire encore 15–20 minutes jusqu'à ce que la garniture soit bien dorée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_kiwis","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte aux fraises","name":"Tarte aux fraises","ingredients":["pâte brisée","crème pâtissière (avec de, 1, de, de environ)"],"steps":["Foncer la pâte sablée sur un moule à tarte d'environ et la cuire à blanc","Préparer la crème pâtissière et la couler sur le fond de tarte cuit","Laver les fraises, les couper en deux et les répartir sur la crème pâtissière","Laisser refroidir avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_aux_fraises","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/58/Tarte_aux_fraises_hk.jpg/960px-Tarte_aux_fraises_hk.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SUBARUsti2020hk","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tarte en quemeu","name":"Tarte en quemeu","ingredients":["1 pâte brisée,","3 œufs,","125 g de sucre en poudre,","80 g de farine,","750 ml de lait,"],"steps":["Dans une gamelle, mélanger doucement au fouet le sucre, la farine et le lait, puis incorporer les oeufs.","Faire bouillir en remuant continuellement afin d'éviter les grumeaux","Étaler la pâte sur le moule à tarte. La piquer avec une fourchette pour éviter qu'elle ne gonfle pendant la cuisson.","Déposer la crème précédemment réalisée sur la pâte.","Enfourner à 180°C jusqu'à ce que la crème devienne dorée et gonflée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_en_quemeu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c4/Tarte_en_quemeu.jpg/960px-Tarte_en_quemeu.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TaupeGun","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tartines gratinées au sainte-maure-de-touraine","name":"Tartines gratinées au sainte-maure-de-touraine","ingredients":["6 larges tartines, d'au moins 1 cm d'épaisseur, coupées dans du pain de campagne,","200 grammes de sainte-maure de Touraine râpé, très sec,","120 g de crème fraîche, du beurre,","3 œufs durs écalés et finement hachés, et 2 œufs entiers,","2 tranches de jambon de pays coupées en petits morceaux,","6 branches de persil haché,","6 cuillers à café de ciboulette ciselée.","Sel et poivre du moulin."],"steps":["Faire blondir les tartines, à la poêle dans le beurre chaud.","Préparer une farce en mélangeant le sainte-maure râpé, les 3 œufs durs hachés, le jambon coupé en petits morceaux, la crème fraîche, les 2 œufs entiers, le persil haché et la ciboulette ciselée. Saler et poivrer.","Étaler la farce préparée sur les tartines passées au beurre, en la répartissant également sur chacune d'elles.","Passer au four chaud quelques minutes jusqu'à ce que la farce soit gratinée.","Les tartines doivent être servies bien chaudes à la sortie du four, accompagnées de salade craquante."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTartines_gratin%C3%A9es_au_sainte-maure-de-touraine","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Terrine verte","name":"Terrine verte","ingredients":["2 s","2 œufs durs","1 boite de de 185 g (poids net égoutté)","sel","poivre","1 c. à s. de","1 c. à s. d’huile d’olive","2 gousses d’ail sans le germe","1 c. à s. de crème de épaisse"],"steps":["Égoutter le thon, l’émietter, l’ajouter aux œufs avec les gousses d’ail coupées en morceaux.","Mixer très fin. Verser ce mélange dans un saladier.","Ajouter sel, poivre, huile, vinaigre et crème de soja.","Dans une assiette, écraser la pulpe des avocats et l’ajouter au mélange précédent.","Battre intimement la préparation et la mettre dans une terrine couverte que l’on mettra cinq heures au réfrigérateur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTerrine_verte","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tartiflette","name":"Tartiflette","ingredients":["un reblochon fermier ou fruitier,","1,5 kg de pommes de terre (choisir plutôt des pommes de terre qui tiennent bien à la cuisson, genre charlotte ou roseval),","4 oignons,","250 g de lardons fumés,","crème fraîche,","une gousse d' épluchée,","30 g de beurre,","poivre."],"steps":["Cuire les pommes de terre à l'eau salée (pas trop, elles doivent rester fermes).","Pendant ce temps, couper le reblochon en deux dans l'épaisseur, et gratter un peu l'épaisseur de la croûte fleurie.","Émincer l'oignon, et le faire revenir doucement 5 à 10 minutes avec les lardons.","Préparer un plat à gratin : le frotter avec la gousse d'ail, puis le beurrer très légèrement.","Égoutter les pommes de terre, puis le éplucher et les couper en petites rondelles ou dés.","Préchauffer le four à 210°C.","Dans le plat à gratin, placer la moitié des pommes de terre, la moitié du fromage avec l'oignon et les lardons fumés.","Ajouter le reste des pommes de terre, verser la crème fraîche et poivrer.","Placer le reste de reblochon dessus croûte au dessus.","Passer au four pendant 20 minutes (le reblochon doit être bien fondu, et la croûte légèrement racornie).","Servir avec de la salade et un verre de vin blanc de Savoie."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTartiflette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Une_tartiflette_sortie_du_four.jpg/960px-Une_tartiflette_sortie_du_four.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Tarte à la noix de pécan","name":"Tarte à la noix de pécan","ingredients":["250 g de cerneaux de noix,","3 œufs,","125 g de sucre semoule,","75 g de beurre,","pâte à tarte pour un moule de 28 cm."],"steps":["Étaler la pâte dans un moule beurré, mettre au réfrigérateur 10 minutes.","Préchauffer le four à 190°C (Th 5).","Préparer la garniture :","Mélanger le beurre ramolli avec le sucre, bien battre.","Ajouter les noix râpées puis les œufs un à un.","Mélanger.","Verser la préparation dans le moule.","Décorer avec les cerneaux.","Cuire 40 à 45 minutes.","Attendre 10 minutes avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_la_noix_de_p%C3%A9can","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/51/PecanPie.JPG/960px-PecanPie.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jonathunder","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte à la crème de Pithiviers","name":"Tarte à la crème de Pithiviers","ingredients":["1 Pâte feuilletée ou 1 pâte brisée,","1 kg d'abricots,","150 g de sucre,","50 g de beurre,","3 jaunes d'œufs,","15 cl de rhum,","30 g de confiture d'abricots,","100 g d'amandes en poudre,","20 g d'amandes effilées."],"steps":["Dans une terrine, mettre le sucre et le beurre ramolli, mélanger et ajouter les jaunes d'œufs.","Incorporer les amandes et le rhum.","Étendre la crème sur le fond de tarte, poser les abricots dénoyautés et coupés en deux en cercle.","Enfourner à 210°C pendant 25 min.","Au sortir du four, napper la tarte de confiture diluée avec une cuillère à soupe d'eau, parsemer d'amandes effilées."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_la_cr%C3%A8me_de_Pithiviers","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tchaï","name":"Tchaï","ingredients":["1 cuillère à soupe de râpé","10 capsules de","1 cuillère à café de","1 l d'eau","4 dl de","100 g de","1/2 dl de feuilles de thé noir"],"steps":["Mettre le gingembre, les clous de giofle, la cardamonne, la canelle et l'eau dans une casserolle, cuire 10 min","Ajouter le lait, le sucre et continuer la cuisson 2 min","Ajouter le thé noir et enlever la casserole du feu. Laisser infuser 5 min","Filtrer le mélange et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTcha%C3%AF","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/f/f7/Portrait_de_Tela_Tchai%2C_Andr%C3%A9_Derain%2C_1929.webp?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"André Derain","licence":"Public domain"},{"title":"fr:Livre de cuisine/Terrine de poivrons au chèvre","name":"Terrine de poivrons au chèvre","ingredients":["3 s (vert, rouge, jaune)","½ botte de","1 cuillère à soupe de","300 g de frais","4 s","15 cl de","3 cuillères à soupe d’","quelques copeaux de","sel,."],"steps":["Préchauffer le four à 180 °C. Epépiner les poivrons, les couper en dés. Peler et émincer l’oignon. Dans une poêle, faire suer 10 min ces légumes dans 2 cuillères à soupe d’huile. Saler, poivrer.","Mélanger le chèvre frais avec le lait, les œufs, la fécule de maïs et 1 pincée de sel dans un récipient. Dans une terrine huilée, verser des couches de la préparation, intercalées avec des couches de légumes. Enfourner la terrine pour 50 min.","Laisser refroidir, puis placer au réfrigérateur 2 h. Démouler, parsemer éventuellement de parmesan et décorer de ciboulette","Accompagner la terrine d’un coulis de tomates frais."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTerrine_de_poivrons_au_ch%C3%A8vre","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Teurgoule","name":"Teurgoule","ingredients":["100 g de riz rond","1 litre de lait cru entier","1/2 cuillère à café de cannelle en poudre","1 pincée de sel"],"steps":["Préchauffez le four à 150°C Faites bouillir le lait dans une casserole avec la gousse de vanille fendue en deux (en extraire les grains se trouvant à l'intérieur).","Mélangez le riz rond, le sucre roux, le sucre vanillé, la cannelle, le sel et le beurre dans une terrine.","Versez le lait bouillant et ajoutez la crème fleurette et la feuille de laurier.","Mélangez bien à nouveau et glissez au four.","Laissez cuire 2 heures à 140° et 2 heures à 120° puis éteignez le four en y laissant la terrine : le riz finira de cuire en absorbant tout le lait et une pellicule dorée se formera à la surface.","Servez à température ambiante Fallue Teurgoule Teurgoule en:Cookbook:Teurgoule"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTeurgoule","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Teurgoule_2.jpg/960px-Teurgoule_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raphael Labbé","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Tarte à la citrouille","name":"Tarte à la citrouille","steps":["nettoyer la citrouille des pépins, ôter l'écorce, laver / couper en morceaux 'comme du pain râper comme les pommes","ouvrir le paquet de pâte a filo (fines feuilles ), les compter et diviser en part égales, ex 15 feuilles = 5x 3 feuilles","sur ces 3 feuilles posées l'une sur l'autre éparpiller la citrouille râpée( un verre environ )","sucrer ( 4 cuillères de sucre à peu près )","arroser d'huile (1 cuillère au moins )","rouler les feuilles de la pâte en faisant des plis à 6 ou 8 cm","huiler un plat carré","allumer et chauffer le four à 200°c, cuire 20 min en abaissant la température si cela brunit trop ; lorsque la préparation est dorée, sortir du four, recouvrir d'une serviette en coton","couper en morceaux rectangulaires, saupoudrer de sucre glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_la_citrouille","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte à la tomme","name":"Tarte à la tomme","ingredients":["1 pâte brisée,","500 g de tomme de Cantal ou de Laguiole bien égouttée mais pas trop sèche,","5 s,","5 à 6 cuillerées de sucre en poudre,","1 sachet de sucre vanillé."],"steps":["Faites une pâte brisée comme pour les autres tartes.","Prenez de la de tomme de fromage (ou à défaut préparez du lait caillé avec de la présure), brisez-la avec une ou un .","Cassez les œufs et séparez le blanc, puis montez-les en neige et battez bien les jaunes.","Versez les blancs et les jaunes sur la tome écrasée et ajoutez 5 à 6 cuillères à soupe de sucre et le sachet de sucre vanillé.","Mélangez le tout.","Installez la pâte dans un moule à tarte en terre cuite ou dans une terrine.","Versez dessus le mélange.","Faire cuire pendant 40 minutes dans le four préchauffé à 200/220°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_la_tomme","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/c/cd/Tarte-de-Vic.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"NdeFrayssinet","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tarte à la citrouille et aux épices","name":"Tarte à la citrouille et aux épices","ingredients":["un fond pâte brisée, préparée avec une cuillère à café de"],"steps":["Préparer une pâte brisée en y ajoutant une cuillère à café de cannelle en poudre (300 g de et 150 g de pour un plat de 30 cm). La précuire à 200 °C.","Mélanger les ingrédients de la garniture et les mixer.","Verser le mélange dans le fond de tarte et mettre au four à 180°C pendant 40 à 45 min jusqu'à ce que la garniture ait pris.","Une fois la tarte tiède, décorer avec de la crème fraîche à l'aide d'une poche à douilles."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_la_citrouille_et_aux_%C3%A9pices","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tarte à masteilles","name":"Tarte à masteilles","ingredients":["4 grandes s ou 7 petites (la masteille est un petit sec, arrondi, plat et croquant)","200 g. de","1 litre de","5 s","2 sachets de","100 g de s (aux s, mais pas à la noix de coco)","30 g d’amandes douces","10 g d’amandes amères émondées"],"steps":["Casser les masteilles sans les émietter","Les saupoudrer avec les s pilées, le sucre vanillé et les macarons cassés","Bouillir le lait avec le sucre puis verser sur les masteilles et laisser refroidir le tout (± 6 heures)","Mélanger les jaunes d’œuf à la préparation","Battre les blancs et les intégrer à la préparation","Étaler le tout sur la pâte (feuilletée de préférence, mais pas trop légère)","Cuisson : ¾ d’heure à température moyenne"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTarte_%C3%A0_masteilles","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tartelettes à la mousse au citron","name":"Tartelettes à la mousse au citron","ingredients":["8 fonds de tartelette (de préférence en pâte sablée sucrée)","100 g de","100 g de","1.5 dl de jus de"],"steps":["Faire bouillir le sucre, le beurre et le jus de citron dans une casserole. Laisser refroidir.","Casser les œufs dans un grand bol.","Fouetter les œufs au fouet électrique à vitesse maximale pendant plusieurs minutes.","Verser rapidement les œufs dans la casserole sur le mélange sucre/beurre/citron.","Fouetter énergiquement jusqu'à ce que la crème épaississe.","Stopper la cuisson juste avant le premier bouillon en transférer immédiatement dans un grand bol ou une jatte.","Verser la mousse encore chaude et liquide dans les fonds de tartelette et laisser refroidir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTartelettes_%C3%A0_la_mousse_au_citron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tchonron","name":"Tchonron","ingredients":["Feuilles d'haricot ou d'aubergine amère","De la poudre d’s non grillée","5 s (facultatif)","De l’ (facultatif)","Du sel","Du frais","De la"],"steps":["Nettoyer les feuilles de Tchonron, laver puis mettre dans une casserole accompagnée de la potasse.","Faire bouillir les feuilles puis les retirer.","Garder les jus des feuilles puis ajouter la poudre d’arachide avec un peu d’eau puis porter à ébullition.","Écraser les feuilles préalablement cuites dans un mortier.","Ajouter la poudre de crevettes, le piment.","Laisser cuire jusqu’à ce que l’odeur de l’arachide disparaisse puis ajouter la pâte de Tchonron déjà écrasée avec un peu d’eau.","Laisser cuire pendant 15 min puis retirer du feu et laisser reposer la sauce sans couvercle.","Gouter si la sauce est salée, servez avec du Toh ou du riz local"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTchonron","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tofu","name":"Tofu","ingredients":["2 l de","10 g de"],"steps":["Verser le lait de soja dans une casserole et le laisser à peine bouillir, hors du feu, incorpore le sel","Attendre 1 min, le verser dans des moules percés de trous et chemisé de papier poreux (filtres à café), couvrir","Laisser égoutter 35 min en plaçant un poids sur le couvercle","Vider les moules dans un récipient rempli d'eau froide et stocker au réfrigérateur"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTofu","country":"China","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Fried_tofu%2C_Abri_Soba%2C_Paris_19_November_2016.jpg/960px-Fried_tofu%2C_Abri_Soba%2C_Paris_19_November_2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilhem Vellut from Paris, France","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Thon cru à la tahitienne","name":"Thon cru à la tahitienne","ingredients":["1 kg de thon frais rouge,blanc ou de préférence à chair ferme, sans peau ni arêtes, coupé en dés","3 s râpées","3 s coupées en petits morceaux","le jus de 8 s verts","3 petits s vert","1 gousse d' écrasé","1 petit","1 boite de de noix de coco râpée."],"steps":["Couper le thon en dés et le rincer à l'eau salée.","Laisser tremper 30 minutes au réfrigérateur dans l'eau salée additionnée d'ail haché ;","Couper les légumes : carottes, tomates, concombres.","Égoutter le et laisser « cuire » 15 minutes dans le jus de citron ;","Jeter le jus de citron restant ;","Ajouter les légumes, le lait de coco, saler et poivrer ;","bien mélanger et servir très frais, accompagné d'une julienne de concombre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FThon_cru_%C3%A0_la_tahitienne","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Poisson_cru_%C3%A0_la_tahitienne.png/960px-Poisson_cru_%C3%A0_la_tahitienne.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"HinanuiOB","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Thon et rascasse crus à la tahitienne","name":"Thon et rascasse crus à la tahitienne","ingredients":["450 à 500 g de thon frais, sans peau ni arêtes, coupé en dés de 2 cm,","450 à 500 g de rascasse fraîche, sans peau ni arêtes, coupé en dés,","le jus de 5 citrons verts, plus 2 autres coupés en petits morceaux,","8 oignons en botte avec le vert des tiges, épluchés et émincés, avec une partie du vert des tiges,","1 gousse d'ail,","25 cl de lait de noix de coco,","1 cuillerée à soupe d'huile d'olive,","10 brins de persil frais,","10 brins de ciboulette,","sel, poivre du moulin."],"steps":["Épluchez et émincez les oignons en gardant une partie du vert des tiges.","Coupez 2 citrons verts en petits morceaux et pressez le jus de 5 autres.","Coupez les poissons en dés de 2 cm et les placez-les dans un grand saladier, pressez la gousse d'ail par-dessus, arrosez-les avec le jus des citrons et d'un filet d'huile d'olive, salez et poivrez.","Laissez le poisson mariner au moins 10 minutes au réfrigérateur.","Au moment de servir, ajoutez les petits morceaux de citron vert, la ciboulette et le persil haché, arrosez du lait de noix de coco.","Mélangez bien et servez très frais accompagné d'une julienne de concombre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FThon_et_rascasse_crus_%C3%A0_la_tahitienne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tiramisu","name":"Tiramisu","ingredients":["3 œufs,","500 g de mascarpone,","250 g de biscuits à la cuillère,","100 g de sucre,","15 cl de café très fort,","2 cuillerées de cacao en poudre,","un peu de Marsala."],"steps":["Séparer les blancs des jaunes d'œuf ; battre les jaunes avec le sucre. Ajouter le mascarpone.","Verser un peu de Marsala.","Battre les blancs en neige, et les incorporer au mélange précédent.","Dans un petit récipient, tremper rapidement les biscuits dans le café froid, puis tapissez-en le fond d'un plat large.","Recouvrir avec la moitié du mélange au mascarpone.","Déposer une seconde couche de biscuits, puis le reste de mascarpone.","Couvrir et laisser reposer au moins trois heures au réfrigérateur.","Au moment de servir, saupoudrer de cacao."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTiramisu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Tiramisu_aux_fraises.JPG/960px-Tiramisu_aux_fraises.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DocteurCosmos","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tiramisu de petits-beurre au café et à la cardamome","name":"Tiramisu de petits-beurre au café et à la cardamome","ingredients":["1 paquet de biscuits « petits-beurre » (150g)","1 bol de chaud et fort","80g de","20 gousses de","250g de (remplaçable par du )","20g de"],"steps":["Inciser les gousses de cardamome puis les faire infuser dans le café jusqu'à ce que celui-ci soit froid (ce n'est pas grave si des grains s'échappent de la gousse, il s'agit de les faire infuser malgré tout et de ne pas faire infuser de gousse vide).","Séparer les blancs des jaunes d'œufs :","Fouetter les jaunes avec 50g de sucre jusqu'à obtention d'un mélange velouté.","Ajouter le mascarpone et fouetter de nouveau.","Fouetter les blancs avec le sucre restant afin d'obtenir une meringue ferme.","Marier, à l'aide d'une spatule, la meringue avec les jaunes.","Tremper brièvement un biscuit dans le café froid puis le placer au fond du verre.","Ajouter une nappe de crème et répéter d'étages en étages jusqu'à ce que le verre soit rempli.","Mettre au frais au moins une heure.","Ne pas oublier de saupoudrer de cacao juste avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTiramisu_de_petits-beurre_au_caf%C3%A9_et_%C3%A0_la_cardamome","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Tiramisu_de_petits-beurre_au_caf%C3%A9_et_%C3%A0_la_cardamome.jpg/960px-Tiramisu_de_petits-beurre_au_caf%C3%A9_et_%C3%A0_la_cardamome.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raphaël Badawi","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Toast aux anchois","name":"Toast aux anchois","ingredients":["1 baguette","Des anchois à l'huile d’olive","Des poivrons de piquillo (pimiento del piquillo ou pimiento de piquillo)","2 tomates","Huile d’olive"],"steps":["Découper et faire griller des tranches de pain.","Laver et découper les tomate en rondelles.","Couper les poivrons piquillo en deux.","Placer 2 rondelles de tomates sur chaque tranche de pain grillé.","Mettre le poivron tranché en deux sur les tranches de tomates.","Rajouter deux anchois transversalement aux piquillos.","Pour terminer, arroser d’huile d’olive vierge."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FToast_aux_anchois","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Thé à la menthe","name":"Thé à la menthe","ingredients":["250 ml d'eau","1 cuillère à thé de thé vert \"Gunpowder\" de Chine","1 ou 2 branches de menthe fraîche","Sucre de canne"],"steps":["Faire bouillir l'eau à la température suggérée du thé vert","Dans une théière, ajouter le thé à l'eau et laisser infuser 1 minute","Ajouter la menthe, faire infuser 2 à 4 minutes","Ajouter le"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTh%C3%A9_%C3%A0_la_menthe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Th%C3%A9_moringa_naturel_%C3%A0_la_menthe_et_th%C3%A9_kink%C3%A9liba.jpg/960px-Th%C3%A9_moringa_naturel_%C3%A0_la_menthe_et_th%C3%A9_kink%C3%A9liba.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bilou'grafy","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Thé glacé à la pêche","name":"Thé glacé à la pêche","ingredients":["2 sachets de thé ceylan","2 sachets d'infusion à la","1 l d'eau","50 g de roux"],"steps":["Verser le thé et l'infusion à la pêche dans une bouteille","Ajouter le sucre et l'eau","Fermer la bouteille puis remuer","Laisser au frigo 12 heures"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTh%C3%A9_glac%C3%A9_%C3%A0_la_p%C3%AAche","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e1/NCI_iced_tea.jpg/960px-NCI_iced_tea.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renee Comet (photographer)","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Thé glacé à la menthe","name":"Thé glacé à la menthe","ingredients":["2 cuillerées à café de thé vert","30 g de","20 g de","1 litre d'eau"],"steps":["Mettre la menthe et le thé dans une casserole","Compléter avec l'eau, porter à ébullition","Laisser refroidir 10 minutes","Mettre le sucre dans la boisson et remuer","Prendre une bouteille, la recouvrir d'un entonnoir, lui-même recouvert par une passoire","Filtrer le mélange dans la passoire de telle façon qu'il arrive dans la bouteille (tenter de faire chuter le mélange de haut, pour oxygéner le thé et faire mousser le sucre)","Mettre au frais"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTh%C3%A9_glac%C3%A9_%C3%A0_la_menthe","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/ba/Thai_iced_tea.jpg/960px-Thai_iced_tea.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia","licence":"CC BY 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tinto de verano","name":"Tinto de verano","ingredients":["10 cl de","10 cl de limonade","1 cl de \"mosto\" (moût de espagnol)"],"steps":["Mélanger les ingrédients","Placer au frais","Servir dans un tumbler rempli de glace"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTinto_de_verano","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Tinto_de_verano.jpg/960px-Tinto_de_verano.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arkangel from Granada, España","licence":"CC BY-SA 2.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tian provençal","name":"Tian provençal","ingredients":["400 g de s","200 g d's","2 s","2 gros s","1 ou 2 gousses d' (selon votre goût)","3 s","100 g de (ou à défaut de )","100 g de ou d'","sel,"],"steps":["Peler et émincer les oignons, le mettre dans une poêle à petit feu avec un fond d'huile d'olive.","Laver les courgettes et les aubergines (pelez les éventuellement), et les couper en dés. Ajoutez les dans la poêle avec les oignons. Augmenter le feu et faire revenir le tout.","Battre les œufs avec la brousse, saler, poivrer et ajouter quelques herbes de Provence. Ajoutez y l'ail écrasé.","Placer au fond d'un plat à gratin les légumes revenus à la poêle et les tomates coupées en dés.","Verser ensuite la préparation à l’œuf. Râper le fromage par dessus.","Mettre au four environ 20 minutes à 180°C. Puis passer ensuite quelques minutes en position grill pour faire dorer le fromage."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTian_proven%C3%A7al","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/67/Tian_proven%C3%A7al_de_l%C3%A9gumes_02.jpg/960px-Tian_proven%C3%A7al_de_l%C3%A9gumes_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tian de courgettes","name":"Tian de courgettes","ingredients":["200 g de","100 g de","3 Gousses d’","40 g de chapelure",", sel,"],"steps":["Cuire les courgettes à l’eau salée, égoutter, enfourner à 180°C.","Cuire le riz pilaf","Sauter les oignons et l’ail hachés","Ajouter les courgettes, saler, poivrer, cuire 5 min","Battre les œufs en omelette. Hacher le persil et incorporer-le aux œufs. Ajouter les courgettes et le riz, mélanger","Mettre la préparation dans un plat, saupoudrer de chapelure d’huile d’olive","Enfourner à 180°C, 30 min"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTian_de_courgettes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Tian_de_courgettes_et_d%27asperges_vertes_de_Lauris.jpg/960px-Tian_de_courgettes_et_d%27asperges_vertes_de_Lauris.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tom Coady","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Tocinillo","name":"Tocinillo","ingredients":["150ml d'eau","12 jaunes d'œuf"],"steps":["Porter à ébullition l'eau, le sucre et le zeste.","Filtrer, distribuer en moules et laisser refroidir.","À part, battre les jaunes d'œuf et les mélanger au reste de sirop.","Filtrer et verser aux moules sur la couche de sirop.","Cuire vingt minutes à la vapeur et laisser refroidir.","Catégorie:Cuisine espagnole Catégorie:Recettes végétariennes"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTocinillo","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Thon grillé à la méditerranéenne","name":"Thon grillé à la méditerranéenne","ingredients":["4 steak de frais d'environ 150 g chacun","4 cuillères à soupe d' extra vierge","2 cuillères de","Jus pressé d'un","frais","Sel et poivre"],"steps":["Au moins une heure avant de servir, préparer une marinade avec l'huile, le vinaigre et le jus de lime, de feuilles d'estragon, le sel et le poivre dans un récipient plat. Verser sur les steaks de thon et de les tourner pour s'assurer que toutes les pièces sont bien enrobées. Couvrir d'une pellicule plastique et réfrigérer jusqu'à ce qu'il soit temps de griller.","Vaporisez une grille propre avec un aérosol de cuisson antiadhésif.","Égoutter l'excédent de la marinade et faire griller les steaks de thon au cours d'environ quatre minutes de chaque côté ou jusqu'à ce que bien carbonisés à l'extérieur et encore un peu rose au milieu.","Placer les steaks sur des plats individuels de service et verser la marinade sur le thon grillé.","Servir avec des légumes cuits à la vapeur, riz vapeur ou une salade de feuilles d'épinard."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FThon_grill%C3%A9_%C3%A0_la_m%C3%A9diterran%C3%A9enne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tofu à la sichuanaise","name":"Tofu à la sichuanaise","ingredients":["1 tranché","un petit morceau de émincé (environ 2 cuillères à café)","1 à 2 cuillères à café de s séchés et écrasés","200 g de viande de ou de haché","4 gousses d' écrasées","500 g de soyeux mou, découpé en cubes","2 cuillères à soupe de pimenté (doubanjiang)","1 cuillère à soupe de, grillé et moulu","1 cuillère à soupe de","1 cuillère à soupe de de cuisine","3 à 4 s, coupées en tronçons de 2 cm","2 à 3 (facultatif)"],"steps":["Tremper les champignons noirs séchés dans de l'eau chaude pendant 10 minutes puis émincez-les.","Sauter l'oignon avec le gingembre et les piments.","Ajouter la viande hachée et l'ail et laisser dorer.","Ajouter tous les autres ingrédients, baisser le feu et mijoter pendant 5 à 10 minutes.","Servir avec du riz parfumé."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTofu_%C3%A0_la_sichuanaise","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tomates farcies au thon","name":"Tomates farcies au thon","ingredients":["4 tomates,","150 g de thon,","1 ,","3 cuillères à café de mayonnaise,","s (facultatif)."],"steps":["Faire cuire un œuf dur.","Couper les tomates en deux et les vider.","Égoutter le thon avant de l'écraser et de le mélanger avec la mayonnaise.","Farcir les tomates avec le thon.","Servir deux demi-tomates par personnes décorées avec les olives et un quart d'œuf dur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTomates_farcies_au_thon","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tourtière du Lac-Saint-Jean","name":"Tourtière du Lac-Saint-Jean","ingredients":["De 1,5 à 2 kg de","3 s","1 kg de viande, dont obligatoirement une fesse ou une épaule de (de préférence une fesse), puis facultativement du maigre, des poitrines de, ou encore mieux du. Calculer un peu plus pour les os et la peau dont on disposera.","1 L de bouillon de","De 15 à 20 g de panne de porc ou salé en cubes","Sel et","1 tiers de tasse de de bœuf","1 kg de maison"],"steps":["Préparer la pâte selon une recette ordinaire, et la réfrigérer.","Couper toute la viande en petits cubes","Couper les s en dés","Hacher les oignons finement","Émincer le lard ou la panne en tranches fines.","Mélanger tous les ingrédients, sauf la pâte et les bouillons, dans un grand cul de poule.","Étendre les 2 tiers de la pâte sur le fond et les côtés d'une grosse marmite en fonte.","Recommencez si vous ratez votre coup (allez-y en deux parties). L'opération est délicate, le fond de pâte doit être étanche.","Préchauffer le four à 125°C (250°F)","Y verser la garniture jusqu'à hauteur de 4cm du bord.","Y incorporer le bouillon de poulet et le bouillon de bœuf.","Couvrir du restant de la pâte en s'assurant qu'il n'y ait aucun trou, autrement le bouillon s'évaporera pendant la cuisson. Réparer les trous avec du si nécessaire.","Faire cuire pendant 8 heures.","Retirer le couvercle et replacer au four pour 45 minutes afin que la pâte soit bien croustillante et dorée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourti%C3%A8re_du_Lac-Saint-Jean","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/13/Tourtiere_Fin.jpg/960px-Tourtiere_Fin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dominic Genest","licence":"Public domain"},{"title":"fr:Livre de cuisine/Tourin","name":"Tourin","ingredients":["Gousses d'","20 g de blanche","3 cl d'","1 cl de",", sel","Des tranches de pain rassis","Eau"],"steps":["Dans une casserole, faire flétrir des gousses d'ail coupées dans de l'huile d'olive.","Ajouter la farine, cuire quelques instants après avoir bien mélangé, ajouter de l'eau bouillante salée, laisser cuire 10 minutes.","Séparer le blanc du jaune d'œuf et réserver le blanc dans un bol.","Mettre le jaune dans un autre bol, poivrer, ajouter le vinaigre.","Dans le bouillon, verser le blanc d'œuf en remuant.","Cuire 5 minutes, avant de retirer la casserole du feu et d'ajouter la préparation (œuf, vinaigre, poivre). Remuer au fouet pour éviter la coagulation.","Verser dans une soupière dans laquelle ont été placées les tranches fines de pain.","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourin","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/22/Tourin.jpg/960px-Tourin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Seph Swain","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Tomates farcies à l'agneau","name":"Tomates farcies à l'agneau","ingredients":["1 kg de tomates, chapeau coupé et vidées de leur pulpe et graines, couvercles conservés à part,","500 g d'agneau rôti haché grossièrement,","100 g de champignons hachés,","1 oignon haché, 1 gousse d'ail écrasée,","50 g de sauce tomate fraîche, huile d'olive, sel et poivre du moulin."],"steps":["Dans un saladier amalgamez l'agneau rôti haché, la sauce tomate fraîche, les champignons, l'oignon haché et l'ail écrasé, salez et poivrez.","Remplissez les tomates avec la farce ainsi préparée, refermez-les avec leurs couvercles.","Disposez les tomates farcies dans un plat allant au four avec un fond d'huile d'olive et un demi verre d'eau.","Faites cuire à four chaud, soit 180° ou thermostat 6, pendant 40 minutes environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTomates_farcies_%C3%A0_l'agneau","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tourteau fromagé","name":"Tourteau fromagé","ingredients":["250 g de fromage blanc très frais (en Poitou c'est du fromage de chèvre, en faisselle par exemple),","160 g de sucre en poudre,","60 g de farine,","6 jaunes d'œuf,","1 cuillerée de levure,","parfum (amande amère),","6 blancs en neige,","pâte brisée."],"steps":["Mélangez le fromage avec le sucre.","Lorsque le mélange est homogène, ajoutez les œufs, puis le mélange farine/levure.","Verser le mélange obtenu sur la pâte brisée dans le moule préparé.","Laisser reposer 2 heures environ."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourteau_fromag%C3%A9","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Tourteau_fromager_d%C3%A9coup%C3%A9.jpg/960px-Tourteau_fromager_d%C3%A9coup%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ji-Elle","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Tomates confites aux gambas","name":"Tomates confites aux gambas","ingredients":["8 s","glace","16 gambas","noir","cerfeuil","1 baguette"],"steps":["Monder 8 tomates \"olivettes\", les couper en quatre, retirer les pépins.","Les confire dans un plat, arrosées d'huile d'olive, salées, saupoudrées d'un peu de sucre glace, durant trois heures dans un four à 90 degrés.","Les retourner à mi-cuisson, les arroser de temps en temps.","Décortiquer 16 gambas, jeter la tête, incisez-les pour retirer le filament noir. Les saler et les poêler dans un peu d'huile d'olive.","Sur une tranche de baguette (large), déposer deux quartiers de tomate, une gamba, un peu de poivre noir, un brin de cerfeuil."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTomates_confites_aux_gambas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tomates mozzarella","name":"Tomates mozzarella","ingredients":["8 tomates grappe,","250 g de mozzarella,","bouquet de basilic,","3 cuillerées à soupe d',","sel, poivre."],"steps":["Laver les tomates puis les sécher. Couper les tomates en rondelles.","Couper la mozzarella en rondelles.","Disposer dans un plat en alternant tomate et mozzarella.","Arroser d'huile d'olive. Saler et poivrer.","Répandre du basilic découpé (avec des ciseaux) sur le tout."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTomates_mozzarella","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Pizza_Pala_Diavola_%28tomate%2C_mozzarella%2C_salami_%C3%A9pic%C3%A9%29_Cannes_2023.jpg/960px-Pizza_Pala_Diavola_%28tomate%2C_mozzarella%2C_salami_%C3%A9pic%C3%A9%29_Cannes_2023.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Tortilla","name":"Tortilla","ingredients":["6 œufs,","750 g de pomme de terre,","2 oignons frais hachés,","25 cl d'huile d'olive,","Sel, poivre."],"steps":["Laver, peler et couper les pommes de terre en tranches fines ;","Dans une poêle, faites chauffer l'huile d'olive, frire les pommes de terre ;","Ajouter les oignons hachés, saler, cuire 15 min ;","Lorsque les pommes de terre commencent à dorer, les ôter de l'huile et les égoutter sur un papier absorbant ;","Dans un récipient, battre les œufs, saler ;","Ajouter les pommes de terre et les oignons, mélanger ;","Faire chauffer de l'huile d'olive dans une poêle ;","Verser le mélange œufs et pommes de terre ;","Au bout de quelques minutes, lorsque l'omelette est encore baveuse sur le dessus, la retourner ;","Terminer la cuisson (la tortilla doit être ferme et épaisse)."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTortilla","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/Tortilla_-_oeuf_-_fromage.jpg/960px-Tortilla_-_oeuf_-_fromage.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jeangagnon","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Tourain blanchi","name":"Tourain blanchi","ingredients":["1 cuillère à soupe de graisse d'oie ou de canard.","5 gousses d'ail épluchées dont on aura retiré les germes.","1 œuf.","1 cuillère à soupe de vinaigre.","1 cuillère à soupe de farine.","du pain de campagne rassis.","sel, poivre."],"steps":["Faire bouillir 1 litre d'eau.","Dans une casserole faire fondre la graisse et faire dorer, sans trop roussir, l'ail épluché.","Stopper la cuisson avec la farine.","Verser l'eau et laisser bouillir 2 minutes.","Séparer le blanc du jaune.","Mettre le blanc dans le bouillon, couvrir et retirer du feu.","Battre le jaune avec le vinaigre, lier avec une louche de bouillon et incorporer au bouillon légèrement refroidi.","Servir sur des tranches fines de pain de campagne rassis."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourain_blanchi","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tourtou","name":"Tourtou","ingredients":["200 g de farine de sarrasin (2/3)","100 g de farine de blé type 55 (1/3)","5 g de levure de boulanger (fraîche en cube)","3/4 litre d'eau ou de mélange eau lait 2/3 pour 1/3, tiède","sel (10 g suivant votre goût)"],"steps":["Dans un bol, mettre la levure et un 1/2 dl d'eau tiède ou de mélange eau lait tiède pour la diluer.","Dans un saladier haut (assez grand car la préparation va lever) mettre la farine de sarrasin et la farine de blé. Mélanger les farines.","Ajouter la levure diluée, le sel, puis le reste d'eau tiède ou de mélange eau tiède tout en remuant jusqu'à l'obtention d'une pâte semblable à de la pâte à crêpe.","Laisser reposer et lever au moins 2 heures dans une pièce chaude sous un torchon. De la mousse apparaît en surface de la pâte,remuer très légèrement avec une spatule pour homogénéiser,la pâte doit être un peu plus épaisse qu'une pâte à crêpe classique,si nécessaire la détendre légèrement avec un peu d'eau tiède ou de mélange eau lait toujours tiède.","(Graisser une poêle chaude avec du saindoux ou à défaut du lard gras peu salé), étaler une louche de pâte (selon taille de la poêle, faire cuire comme des crêpes (retourner avec une spatule, ne pas faire sauter).","Réserver au chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourtou","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Plan_des_Bois_de_Tourtou_Scitu%C3%A9_-_dans_le_Terroir_de_Banon_apartenant_-_au_Seigneur_du_Lieu_-_dessin_-_Non_identifi%C3%A9_-_btv1b6901656m.jpg/960px-Plan_des_Bois_de_Tourtou_Scitu%C3%A9_-_dans_le_Terroir_de_Banon_apartenant_-_au_Seigneur_du_Lieu_-_dessin_-_Non_identifi%C3%A9_-_btv1b6901656m.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wikimedia Commons","licence":"Public domain"},{"title":"fr:Livre de cuisine/Tourteline","name":"Tourteline","ingredients":["Un fond de pâte feuilletée","2 poireaux","2 truites fraîche","4 œufs entiers","400 ml de lait."],"steps":["Cuire le fond de la pâte feuilletée.","Entre temps, émincer les poireaux et les cuire avec du beurre, du sel et du poivre.","Pocher les truites dans court-bouillon.","Quand elles sont cuites, ôter la peau et les arêtes et les couper en petits morceaux.","Disposer les poireaux étuvés et les morceaux de truites sur le fond de la pâte cuite.","Battre les œufs avec le lait, du sel et du poivre.","Verser ce mélange dans la tarte.","Cuite au four pendant 15 à 20 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourteline","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tortas sevillanas","name":"Tortas sevillanas","ingredients":["250g de T45","250g de farine T55","150ml d'","150ml de","100g de","4 cuillères à soupe de sésame","4 cuillères à soupe de pastis","1 cuillère à café de en poudre","1 sachet de de boulanger"],"steps":["Faire chauffer l'huile en une poêle.","Ôter du feu et ajouter les grains de sésame et la moitié du pastis.","Remuer pendant quelques minutes et laisser refroidir.","Presser l'orange.","Mélanger les deux types de farine, la levure, le sucre, la cannelle, le lait, le zeste d'orange, le jus et le reste du pastis.","Verser l'huile de la poêle, déjà froide (très important), au milieu de la pâte.","Masser jusqu'à obtenir une pâte homogène et molle.","Laisser reposer pendant deux heures.","Masser et étendre en une couche, la plus fine possible.","Couper la masse en cercles.","Affiner les cercles un à un à l'aide d'un rouleau.","Disposer quatre galettes fines sur un papier sulfurisé que l'on aura placé sur la plaque du four et les saupoudrer très généreusement de sucre cristallisé.","Cuire au four jusqu'à ce qu'elles soient dorées, un peu moins de dix minutes, puis arroser de pastis et laisser refroidir.","Cuire au fur et à mesure le reste des tortas, de la même façon.","Laisser reposer un jour."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTortas_sevillanas","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Touffaye","name":"Touffaye","ingredients":["2 kg de pomme de terre ;","200 g de lardons ;","2 oignons de taille moyenne ;","6 saucisses à cuire ;","1 bol de café noir ;","2 grosses cuillères à soupe de farine ;","laurier, thym ;","sel et poivre."],"steps":["Faire revenir les oignons hachés grossièrement avec les lardons jusqu'à ce qu'ils dorent.","Ajouter la farine, de façon à faire un roux blond.","Verser ensuite le café noir, puis environ 1 litre et demi d'eau.","Saler, poivrer, incorporer une feuille de laurier et un brin de thym.","Ajouter les pommes de terre coupées en 4 et les saucisses.","Laisser mijoter doucement jusqu'à cuisson des pommes de terre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTouffaye","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Torti aux crevettes et à la feta","name":"Torti aux crevettes et à la feta","ingredients":["400 g de,","400 g de,","200 g de,","150 g d’ (environ 5),","20 cl de, une noix de",", sel,."],"steps":["Cuire les pâtes \"al dente\", avec 4 litres d'eau bouillante salée. Lorsque les pâtes sont cuites, les égoutter ;","Décortiquer les crevettes, hacher les oignons ;","Dans une casserole, faire fondre à feu doux le beurre et ajouter les crevettes décortiquées à feu moyen ;","Quand elles sont dorées, ajouter les oignons hâchés et laisser cuire 1 minute à feu doux ;","Ajouter la feta coupée en dés, puis la crème fraîche, saler, poivrer ;","Mélanger la préparation aux tortis saupoudrer de ciboulette ciselée. Servir immédiatement."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTorti_aux_crevettes_et_%C3%A0_la_feta","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tom Ka Khai","name":"Tom Ka Khai","ingredients":["150 ml de","1 tige de citronnelle","1 tomate.","3 rondelles de galanga","1 demi-blanc de","1 demi-citron","Coriandre","ciboulette thaïe","feuilles de kaffir","Sauce de « nam pla » ou « »","Pâte de","Quelques piments oiseaux","Sel","Sucre"],"steps":["Émincer le poulet et le pré-cuire dans une casserole avec 1 demi-verre d'eau. Émincer la citronnelle et l'oignon et couper la en quartier","Dans une casserole faire chauffer 150 ml de lait de coco avec un demi-verre d'eau. Ajouter les 3 rondelles de galanga, la citronnelle émincée, l'oignon, la tomate, 2 cuillères à soupe de de poisson, 1 cuillère à café de pâte de piments, 1 cuillère à soupe de sucre, de la racine de (facultatif) + un peu de sel et des piments émincés si nécessaire.","Lorsque cela commence à bouillir, ajouter le poulet et baisser le feu. Faire cuire 5 min à feu moyen.","Couper le feu et servir avec des herbes fraîches (coriandre, ciboulette thaïe, feuilles de kaffir) et le jus d'un demi citron."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTom_Ka_Khai","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tourte berrichonne","name":"Tourte berrichonne","ingredients":["une pâte feuilletée (recette),","3 à 5 pommes de terre (treuffes),","1 ,","persil plat,","crème fraîche,","1 jaune d'œuf."],"steps":["Préchauffer le four à 200 degrés Celsius.","Diviser la pâte feuilletée en deux pâtons.","Trancher les pommes de terre en fines lamelles et émincer l'oignon.","Étaler un pâton dans un à tarte.","Commencez à garnir avec une couche d'oignons, puis une couche de pommes de terre et ainsi de suite.","Recouvrir la préparation du deuxième pâton.","Coller les bords des pâtons avec un peu de jaune d'œuf délayé dans de l'eau.","Dorer avec ce mélange le dessus de la tourte.","Faire une cheminée au-dessus du pâton et enfourner 30 minutes.","Sortir du four et ajouter la crème fraîche à laquelle on aura ajouté le persil, en découpant délicatement le dessus de la tourte.","Enfourner 5 minutes.","Sortir et laisser refroidir. Se déguste chaud comme froid."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTourte_berrichonne","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tomate à la provençale","name":"Tomate à la provençale","ingredients":["8 s","8 gousses d'","3 c.c de haché","3 c.s. de","sel,"],"steps":["Laver les tomates, enlever le trognon et les couper en deux dans le sens de la largeur.","Les faire dorer à l'huile d'olive dans une poêle, à feu doux 5 à 10 minutes, des deux côtés.","Disposer dans un plat les demi tomates.","Préparer un hachis avec l'ail, le persil et la chapelure. Répartir sur les demi tomates, saler et poivrer. Arroser avec un filet d'huile d'olive le tout.","Enfourner 20 à 30 minutes, four préchauffé à 200/220 °C. Les tomates doivent être molles à cœur."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTomate_%C3%A0_la_proven%C3%A7ale","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tortilla de blé","name":"Tortilla de blé","ingredients":["200 g de","120g (12cl) d'","2 cuillères à soupe d'","fin (environ 1 cuillère à café)"],"steps":["Mélanger la farine et le sel dans un saladier et former une","Verser l'huile au centre de la fontaine","Porter l'eau à ébullition puis la verser au centre de la fontaine","Mélanger à la spatule jusqu'à obtenir un pâte homogène et peu collante (Après quelques minutes, il est possible de mélanger à la main mais attention à vérifier au préalable que la pâte à suffisamment refroidi pour ne pas se bruler)","Couvrir la pâte d'un torchon et la laisser reposer 30mn à température ambiante","Séparer la pâte en 4 boules de taille similaire","Bien fariner le plan de travail et étaler chaque boule en un disque d'une 30aine de centimètres de côté, en farinant également le dessus de la pâte. Même si le plan de travail ou le rouleau n'adhèrent pas, bien fariner la pâte afin d'éviter qu'elle ne colle aux autres tortillas ou à la poêle par la suite","Cuire à feu moyen-fort dans une poêle pendant quelques minutes sur chaque face. Percer éventuellement les poches d'air à la cuisson."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTortilla_de_bl%C3%A9","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Velouté de légumes variés","name":"Velouté de légumes variés","ingredients":["pomme de terre ;","carotte ;","poireau ;","oignon ;","chou ;","céleri ;","navet ;","potiron ;","tomate ;","champignon ;","etc."],"steps":["Peler et laver les légumes","Couper les légumes en morceaux","Faire bouillir les légumes à l'eau salée pendant 15 à 20 min","Mixer les légumes","Servir chaud"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVelout%C3%A9_de_l%C3%A9gumes_vari%C3%A9s","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tzadziki","name":"Tzadziki","ingredients":["5 petits s libanais","500 grammes de nature","3 gousses d' pilées","1 cc d' frais haché","3 cs d'","sel, au moulin"],"steps":["Peler et hacher les concombres.","Placer la pulpe dans un linge propre et presser pour en extraire le liquide","Verser la pulpe égouttée dans un grand saladier.","Ajouter le yogourt, l'ail, l'aneth et l'huile d'olive. Mélanger.","Saler, poivrer.","Couvrir d'un film alimentaire et placer le saladier au réfrigérateur pendant 2 heures.","Se déguste sur des petits s grecs, la « pita », réchauffés rapidement au four."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTzadziki","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Velouté de champignons aux lardons","name":"Velouté de champignons aux lardons","ingredients":["1,2 l de bouillon de poulet","400 g de","200 g de","100 g de lardons fumés","2 cuillères à soupe d’","2 gousses d’","1 brin de","1 dl de","sel,"],"steps":["Laver et éplucher les champignons","Sauter les lardons et quelques champignons à l'huile d'olive","Eplucher et couper en dés les pommes de terre, l'oignon et l'ail. Faire revenir dans une cocotte avec le restant d'huile. Ajouter les champignons","Verser le bouillon chaud dans la cocote, cuire vingt min. Ajouter le persil, mixer, saler et poivrer","Verser dans des assiettes avec un des lardons et des champignons. ajouter de la crème fraîche"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVelout%C3%A9_de_champignons_aux_lardons","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Truite aux amandes","name":"Truite aux amandes","ingredients":["1 truite par personne (200 à 300 g)","150 g d'amandes effilées","10 g de beurre","30 cl de vin blanc","sel, poivre, fines herbes."],"steps":["Préchauffez le four à 200°C.","Disposez les truites dans un plat","Recouvrez-les d'amandes (en conserver les deux tiers)","Mouiller avec le vin blanc. Salez, poivrez. Disposez du basilic et du thym ou autres herbes aromatiques.","Enfournez et laisser cuire 30min.","Laissez fondre le beurre dans une poêle, et dorez-y les amandes. Déglacez avec le jus de cuisson des truites. Donnez quelques bouillons."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTruite_aux_amandes","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Le_Bouchon_%28Belley%29%2C_truite_aux_amandes.jpg/960px-Le_Bouchon_%28Belley%29%2C_truite_aux_amandes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/Truffade","name":"Truffade","ingredients":["1 kg de (type BF 15),","lard ou Saindoux ou graisse d’oie,","1 cayeu d'ail,","250 g de tomme de Cantal fraîche (voir également tomme fraîche aligot),","sel, poivre."],"steps":["Après les avoir épluchées, couper les pommes de terre en tranches de quelques millimètres d'épaisseur.","Mettre le saindoux ou l'huile ou le lard dans la et y faire cuire les pommes de terre en tranches en les faisant sauter. La cuisson dure environ 20 minutes. couvrir au bout de 10' et baisser la chauffe.","À la fin de la cuisson: saler, poivrer, ajouter l'ail écrasé et remuer.","Déposer la tome coupée en tranches. Couvrir et patienter le temps que le fromage fonde. Laisser le fromage dorer au fond de la poêle.","Démouler en retournant, ou pas, et servir immédiatement.","Accompagner de salaisons et d'une salade verte."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTruffade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Truffade%2C_chiffonnade_de_jambon_cru%2C_salade_et_vin_rouge_%28Puy-de-D%C3%B4me%2C_France%29.jpg/960px-Truffade%2C_chiffonnade_de_jambon_cru%2C_salade_et_vin_rouge_%28Puy-de-D%C3%B4me%2C_France%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebleouf","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Verjus","name":"Verjus","steps":["laver les grains ;","les broyer au mixeur puis passer la purée obtenue à travers la mousseline ;","on obtient un jus vert trouble à utiliser aussitôt : après quelques heures, il s'oxyde et prend une couleur brune ;","ajouter 1 cuillèrée à café de sel fin pour un demi-litre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVerjus","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/e/e2/Henri_Verjus.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Non signée","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Vassilopita","name":"Vassilopita","ingredients":["250 g de beurre,","250 g de farine,","6 œufs,","80 g de sucre,","3 oranges,","1/2 citrons,","5 g de bicarbonate de soude,","4 cl de cognac."],"steps":["Ajouter le jus des agrumes au beurre fondu ;","Battre les jaunes avec le sucre, les ajouter au mélange ;","Ajouter le cognac, la soude et la farine ;","Cuire au four 30 min à 160°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVassilopita","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Vassilopita d'Asie mineure","name":"Vassilopita d'Asie mineure","ingredients":["250 g de farine,","200 g de beurre,","200 g de sucre,","10 dl de lait,","2 œufs,","100 g d's,","4 cl de cognac,","1 sachet de levure chimique."],"steps":["Mélanger la farine, la levure et les amandes réduites en poudre ;","Battre le beurre et le sucre, ajouter le lait et le cognac ;","Cuire 30 min dans un four a 200°C."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVassilopita_d'Asie_mineure","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Vitello tonnato","name":"Vitello tonnato","ingredients":["1 rôti de","quelques feuilles de laurier, de","3 clous de girofle","des câpres, des anchois","3 œufs durs","300 g de thon à l'huile","un jus de","d'olive","une bouteille de sec","sel"],"steps":["Faire mariner pendant 24 heures la viande dans le avec le laurier, les clous de girofle et la sauge.","Cuire la viande couverte par la marinade (compléter avec de l'eau). Ajouter les anchois. Laisser réduire jusqu'à environ un demi-litre.","Mélanger et passer le bouillon avec les œufs, l'huile, le thon, le jus de citron de façon à créer une sorte de mayonnaise. Réserver au réfrigérateur.","En napper la viande froide, découpée en fines tranches sur des assiettes de présentation.","Décorer avec des câpres. On peut ajouter un brin de ou de pour la couleur, voire une demi-rondelle de citron ou d'orange, avec une demi-olive noire dénoyautée."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVitello_tonnato","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Truite au bleu","name":"Truite au bleu","ingredients":["Des s sauvages de rivière, de torrent, ou de vivier vivantes","2 litres d'eau","1 verre de","1 verre de (Chardonnay du Jura, Savagnin du Jura ou Riesling d'Alsace)","4 s, 3 s, 1 bouquet de","20 g de sel gris, 3 cuillères à soupe de en grains"],"steps":["Préparation du court-bouillon :","Dans une cocotte, mettre 2 litres d'eau, le verre de vin blanc et le verre de vinaigre de vin, les carottes coupées en rondelle, les oignons émincés, le persil, le poivre en grains et le sel. Faire bouillir 30 minutes","Assommer les truites d'un coup sur la tête (coup du lapin). Les vider et bien les laver sans les essuyer, les arroser de vinaigre de vin.","Plonger délicatement les truites dans le court-bouillon et faire cuire à feu doux pendant 10 minutes sans jamais laisser bouillir","Accompagné d'une sauce de beurre blanc et de pomme de terre cuite à l'eau.","Accompagner de la bouteille de Chardonnay du Jura, Savagnin du Jura ou Riesling d'Alsace."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTruite_au_bleu","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Truite_au_bleu.JPG/960px-Truite_au_bleu.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Truite au vin jaune","name":"Truite au vin jaune","ingredients":["De belles truites,","1 verre de vin jaune du Jura,","De la crème fraîche,","De l'huile d'olive,","Une échalote, sel, poivre, persil,","Une petite cuillère de moutarde."],"steps":["Laver les truites,","Faire griller et dorer tout doucement les truites à feu doux, des deux côtés, à l'huile d'olive, saler, poivrer (10 min par face environ),","Une fois grillée et dorées, les mettre dans un plat pour les servir,","Mettre dans la poêle une noix de beurre, une échalote hachée très fine, puis ajouter le verre de Vin Jaune bien remuer et faire réduire pendant 5 minutes à feu doux. Mélanger 2 cuillères à soupe de crème fraîche et laisser cuire 1 minutes,","Servez avec les truites et un peu de persil,","Accompagner de pomme de terre cuite à l'eau, ou de flan de courgettes...","Accompagner de la bouteille de Vin Jaune du Jura,","Bon appétit, et bonne soif ..."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTruite_au_vin_jaune","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tripes à la mode de Caen","name":"Tripes à la mode de Caen","ingredients":["3,5 kg de tripes de bœuf (panse, feuillet, bonnet, caillette) blanchies,","1 pied de bœuf cuit et coupé en deux,","1 kg de carottes,","2 gros oignons,","1 poireau,","8 gousses d’ail,","3 clous de girofle,","1 vingtaine de grains de poivre entiers,","1 bouquet garni (thym, laurier et persil),","1 bouteille de cidre brut,","1 petit verre de calvados,","1 verre de farine,","sel."],"steps":["Se procurer les tripes blanchies ainsi que le pied de bœuf chez le tripier.","Placer une assiette retournée au fond de la tripière pour éviter que les tripes n’attachent.","Couper les tripes en carrés de 4 à 5 cm.","Peler, laver et couper les carottes en rondelles.","Peler et couper les oignons en quartiers.","Laver et couper le poireau en fines rondelles.","Enfermer les aromates (bouquet garni, gousses d’ail pelées, clous de girofle, grains de poivre, quartiers d’oignons, rondelles de poireau) dans un carré de mousseline.","Disposer au fond de la tripière tout ce qui n’est pas tripes (légumes et aromates) de façon à créer un lit confortable.","Saler de haut goût.","Ajouter les tripes.","Mouiller de cidre et d’un verre de calvados, à hauteur des viandes.","Préparer le lutage en malaxant la farine avec de l’eau.","Placer le couvercle sur la tripière et le souder hermétiquement en le lutant.","Cuire à four très doux (100°C) pendant quinze heures : les tripes doivent cuire à petit frémissement sans jamais bouillir.","En fin de cuisson, dégager le couvercle, le soulever, attendre quelques minutes et dégraisser le bouillon.","Ôter les os du pied de bœuf et le sachet d’aromates.","Les tripes devant impérativement se déguster bien chaudes sous peine d’être indigestes.","Les arroser de cidre bouché.",":Note : Certains tapissent quelquefois la tripière avec une grande couenne de lard fraîche, côté gras contre les parois."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTripes_%C3%A0_la_mode_de_Caen","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Tripes_%C3%A0_la_mode_de_Caen%2C_Boucherie_Sabot_-_El_Olivo_2025-03-23.jpg/960px-Tripes_%C3%A0_la_mode_de_Caen%2C_Boucherie_Sabot_-_El_Olivo_2025-03-23.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andy Li","licence":"CC0"},{"title":"fr:Livre de cuisine/Ttoro","name":"Ttoro","ingredients":["6 tranches et la tête d'un merlu ;","6 langoustines crues ;","1 litre de moules","huile d'olive ;","2 gros oignons ;","1 gousse d'ail ;","1 bouquet garni (thym, laurier, persil) ;","farine ;","sel, poivre et piment d'Espelette ;","des croûtons aillés ;","2,5 litres d'eau."],"steps":["Faire chauffer 3 cuillerées à soupe d'huile d'olive dans une grande casserole.","Hacher finement les oignons et les faire revenir dans l'huile chaude.","Ajouter la tête du merlu et la gousse d'ail épluchée et coupée en quatre.","Couvrir d'eau froide.","Ajouter le sel, le poivre, le bouquet garni et le piment d'Espelette.","À ébullition, laisser mijoter 30 minutes.","Passer le fumet au chinois et le remettre sur le feu doux.","Laver et gratter les moules.","Fariner les tranches de merlu.","Faire chauffer 3 cuillerées à soupe d'huile d'olive dans une poêle.","Faire sauter le poisson fariné durant 1 minute des deux côtés.","Mettre le poisson et les langoustines crues dans le fumet, ainsi que les moules.","Cuire à couvert pendant 15 minutes.","Servir avec des croûtons aillés."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTtoro","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a7/Ttoro_et_aioli.jpg/960px-Ttoro_et_aioli.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Blue moon in her eyes","licence":"CC BY 2.0"},{"title":"fr:Livre de cuisine/Tête de veau","name":"Tête de veau","steps":["Ecalez les œufs, séparez les blancs des jaunes.","Hachez les blancs d’œufs.","Epluchez et hachez finement l’échalote.","Lavez et ciselez les feuilles de persil, d’estragon et la ciboulette.","Hachez les câpres.","Mettez les jaunes dans un mortier et pilez-les.","Ajoutez ensuite la moutarde, le vinaigre, 1 pincée de sel et quelques tours de moulin à poivre.","Mélangez et versez peu à peu l’huile en fouettant vigoureusement, comme pour monter une mayonnaise.","Quand la quantité de sauce désirée est obtenue, incorporez les herbes, les échalotes, les câpres et les blancs d’œufs hachés.","Mélangez, versez dans une saucière.","Ingrédients pour accompagner 1 kilo de tête de veau","Préparation de la sauce ravigote","Ingrédients","Préparation"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FT%C3%AAte_de_veau","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/73/T%C3%AAte_de_veau_grill%C3%A9e%2C_l%C3%A9gumes_grill%C3%A9s%2C_sauce_gribiche.jpg/960px-T%C3%AAte_de_veau_grill%C3%A9e%2C_l%C3%A9gumes_grill%C3%A9s%2C_sauce_gribiche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renhour48","licence":"CC0"},{"title":"fr:Livre de cuisine/Vinaigrette","name":"Vinaigrette","ingredients":["vinaigre : une cuillère à soupe (et une demi-cuillère à soupe en plus si on la réalise sans moutarde)","moutarde (optionnel) : une demi cuillère à soupe","sel : deux pincées","poivre : un ou deux tours de moulin","huile (d'olive, de noix, d'arachide ou de tournesol) : trois cuillères à soupe environ","de l'oignon et/ou de l'échalote (en fines tranches ou haché)","des fines herbes (ciboulette, persil)","de l'ail (pilé ou en dés)"],"steps":["Verser le vinaigre dans un bol ou dans le saladier","Mélanger le sel","Intégrer la moutarde le cas échéant","Ajouter le poivre et les autres condiments éventuels (ail, oignon, échalote, fines herbes...)","Ajouter l'huile en filet tout en remuant vigoureusement pour homogénéiser le mélange ; l'émulsion sera normalement stable si elle comprend de la moutarde, sinon l'huile et le vinaigre se sépareront naturellement"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVinaigrette","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Poireaux_vinaigrette_Dijon.jpg/960px-Poireaux_vinaigrette_Dijon.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benreis","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Vin de rhubarbe","name":"Vin de rhubarbe","steps":["Laver, éplucher et couper les tiges en tronçons,","Dans un pot en grès, alterner des couches de rhubarbe avec un peu de sucre (peser le sucre utilisé pour n'ajouter ensuite que le complément),","Laisser macérer 2 jours puis presser dans un linge,","Mesurer le jus obtenu et le verser dans la bonbonne,","Mettre le reste du sucre nécessaire dans la casserole, le faire fondre dans un peu d'eau tiédie et verser dans la bonbonne,","Protéger de la poussière et laisser fermenter 5 à 6 mois,","Après fermentation (octobre), boucher la bonbonne jusqu'en mars,","Filtrer et mettre en bouteilles.","10 l de jus + 10 l d'eau = 20 litres","20 l x 13 x 18 = 4680 g de sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FVin_de_rhubarbe","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Tzatzíki facile (et léger)","name":"Tzatzíki facile (et léger)","ingredients":["5 cuillers à soupe de (éventuellement 0 % de matière grasse)","La moitié d'un bouquet de","Du sel"],"steps":["Éplucher le concombre.","Le raper.","Saler le concombre rapé.","Le laisser dégorger pendant 20 mn.","Retirer l'eau obtenue.","Ajouter le fromage blanc.","Ajouter du sel.","Ajouter la ciboulette hachée.","Mélanger et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FTzatz%C3%ADki_facile_(et_l%C3%A9ger)","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Tzatz%C3%ADki_maison_en_mars_2020_%28002%29.jpg/960px-Tzatz%C3%ADki_maison_en_mars_2020_%28002%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Benoît Prieur","licence":"CC0"},{"title":"fr:Livre de cuisine/cake aux olives","name":"cake aux olives","ingredients":["180 g de farine,","1 sachet de levure,","3 cuillères à soupe rases de fécule de maïs,","150 g de tofu émietté,","10 cl d'huile d'olive,","10 cl de crème de soja (ou lait de soja),","100 g d'olives vertes dénoyautées,","100 g d'olives noires dénoyautées,","1 pincée de sel, poivre,","1 cuillère à soupe de bicarbonate."],"steps":["Préchauffez le four (th.6).","Mélangez les ingrédients secs ensemble puis incorporez les liquides et le tofu émietté et les olives.","Beurrez avec la margarine végétale et farinez le moule à cake, puis y verser la pâte. Faire cuire au four (th.6) pendant 40 min environ (surveillez la fin de la cuisson en y plantant une lame de couteau qui doit ressortir sèche).","Laissez refroidir un peu avant de démouler."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2Fcake_aux_olives","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Zviti","name":"Zviti","ingredients":["piments rouge ou vert,","tomates,","quelques gousses d'ail,","coriandre fraîche,","sel,","galette dure préparée sans huile (kisra)."],"steps":["Mettre les piments, les tomates, l'ail au four très chaud pour en retirer la peau.","Lorsqu'ils sont noirs (mais pas brûlés), les mettre dans un sac en plastique et attendre pour les éplucher facilement.","Retirer les pépins (qui n'ont pas d'intérêt culinaire).","Préparer la galette (semoule fine + eau + sel (mélanger les ingrédients, incorporer l'eau, en pétrissant pendant au moins une demi heure. Former des petites boules, les aplatir, puis sur une poêle, en terre cuite ou en fonte, chauffée, cuire la galette à feu doux sur les deux côtés).","Mettre l'ensemble piments, tomates, ail et coriandre dans un pilon en bois en les écrasant.","Verser la galette découpée en petits morceaux dans un mortier et écraser-les au pilon."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FZviti","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Zviti.jpg/960px-Zviti.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Terrafkamal","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Éclade","name":"Éclade","ingredients":["suffisamment de moules pour tous les convives","des aiguilles de pin (un volume assez important)","une planche en bois massif","un vieux calendrier des PTT","du vin blanc sec, du pain de campagne et du beurre salé (pour l'accompagnement)"],"steps":["Ceci donne un bon goût et protège la planche.","Disposer les moules sur la planche, en spirale et fente vers le bas et en colimaçon pointes vers le haut, vous pouvez caler les premières avec du papier aluminium, ou une ou deux grosses pointes.","Les aiguilles doivent évidemment être sèches (de couleur marron) sinon elles ne brûleront pas !","Ne pas hésiter à en mettre une couche d'au moins 30cm d'épaisseur et de manière la plus uniforme possible (déborder de la planche), en effet on a tendance à faire trop cuire le milieu et pas assez la périphérie !","Allumer les aiguilles contre le vent.","Le feu se propage lentement sur les moules que l'on entend \"chanter\".","Quand toutes les cendres sont éteintes - au bout de 5 à 7 minutes - les éventer à l'aide d'un carton rigide (un calendrier des PTT, par exemple).","Les moules sont cuites dans leur jus, ce qui leur donne un goût incomparable.left Dernière opération délicate, prendre la planche et la poser sur une table.","Ouvrir les moules avec un couteau et déguster avec le vin blanc sec du pays et des tranches de pain tartinées au beurre salé!"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%89clade","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Eclade_-_panoramio.jpg/960px-Eclade_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jean-michel gobet","licence":"CC BY-SA 3.0"},{"title":"fr:Livre de cuisine/Épaule d'agneau en croûte grillée","name":"Épaule d'agneau en croûte grillée","ingredients":["1 épaule d' non désossée","3 échalotes et 1 oignon hachés","2 gousses d'ail écrasées","125 g de chapelure","4 cuillers à soupe d'huile d'olive, 2 cuillers à soupe de moutarde, 2 cuillers à soupe de fines herbes, 1 cuiller à soupe de sauge séchée et émiettée","1 pincée de paprika, sel et poivre"],"steps":["Préchauffez le four à 240 °C (thermostat 8).","Mélangez l'oignon et l'échalote hachés, l'ail écrasé, la sauge et le paprika. Salez et poivrez.","Frottez l'épaule d'agneau avec le mélange.","Mélangez l'huile d'olive et la moutarde, en enduire l'épaule et laisser macérer une bonne heure.","Faites dorer l'épaule macérée durant 15 minutes au four.","Pendant ce temps, mélangez la chapelure et les fines herbes puis après retiré l'épaule d'agneau du four, saupoudrez la avec le mélange.","Remettez l'épaule dans le four sous le gril et laissez la cuire durant 40 minutes, en la retournant plusieurs fois, jusqu'à ce qu'elle soit bien croustillante.","Si l'épaule a tendance à brunir trop rapidement, recouvrez-la d'une feuille en papier d'aluminium.","Servir bien chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%89paule_d'agneau_en_cro%C3%BBte_grill%C3%A9e","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Épinards à la crème","name":"Épinards à la crème","ingredients":["400 g d’ épinards","200 g de champignons","30 g de fromage blanc","20 cl de","Huile d’olive","Sel","Poivre"],"steps":["Cuire les épinard 5 min dans de l'eau bouillante salée, égoutter, mettre dans un récipient rempli de glace 5 min et presser","Cuire les épinards avec le lait 5 min, rectifier l'assaisonnement","Sauter les champignons émincés à l’huile d’olive, saler et poivrer","Verser les épinards, mélanger et réduire","Incorporer le fromage blanc, mélanger"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%89pinards_%C3%A0_la_cr%C3%A8me","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2a/Pav%C3%A9s_de_saumon_%C3%A9pinards_%C3%A0_la_cr%C3%A8me.jpg/960px-Pav%C3%A9s_de_saumon_%C3%A9pinards_%C3%A0_la_cr%C3%A8me.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Renhour48","licence":"CC0"},{"title":"fr:Livre de cuisine/mayonnaise mousseuse","name":"mayonnaise mousseuse","ingredients":["10 g de","20 ml d'","200 g de fromage blanc","Plantes aromatiques"],"steps":["Casser l'œuf en séparant le blanc du jaune","Mélanger le jaune avec la moutarde, ajouter au fur et à mesure en petite quantité l'huile, en fouettant et en veillant bien à l'homogénéité de l'émulsion","Ajouter le jus du citron, du fromage blanc, quelques pincées de plantes aromatiques finement ciselées","Battre le blanc d'œuf en neige ferme, mélanger le tout, assaiso"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2Fmayonnaise_mousseuse","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Épinards à la catalane","name":"Épinards à la catalane","ingredients":["1000g d’épinards","250g de jambon serrano ou de poitrine maigre de porc fumée","125g de pignons de pin","125g de raisins secs","2 gousses d'ail","1 piment d'oiseau","Huile d’olive","Sel","Poivre"],"steps":["Laver et couper les épinards frais.","Couper le jambon serrano en bandes.","Hacher les gousses d'ail.","Dans une poele anti-adherente, sauter legèrement le piment, les pignons, l'ail et le jambon serrano.","Ajouter les épinards et les raisins secs. Saler et poivrer.","Cuire à feu moyene jusqu'à que les épinards soient tendres. Remuer de temps en temps.","Servir chaud."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%89pinards_%C3%A0_la_catalane","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Xuixo","name":"Xuixo","ingredients":["190g de farine,","50g de beurre,","50ml de lait,","1 œuf,","1 zeste de citron râpé,","1 cuillère à soupe de cannelle en poudre,","1 sachet de levure de boulanger,","crème catalane froide,","huile d'olive,","sucre blanc cristallisé."],"steps":["Faire tiédir le lait et y dissoudre la levure.","Mélanger avec 50g de farine et laisser reposer pendant vingt minutes.","À part, mélanger le reste de la farine, les œufs, le beurre fondu, la cannelle, le zeste de citron et une pincée sel.","Ajouter la pâte reposée et mélanger.","Étaler le mélange en forme rectangulaire et la couper en huit portions égales.","Étaler chaque portion en rectangles d'environ 25cm de longueur et 8cm de large.","Accommoder la crème catalane à l'aide d'une cuillère en un ligne parallèle au côté court.","Rouler les portions, en commençant par le côté court près de la crème, avec soin pour que la crème ne coule pas.","Laisser reposer pendant dix minutes.","Frire un à un, dans une petite poêle avec beaucoup d'huile d'olive très chaude.","Écouler sur une grille et saupoudrer généreusement de sucre."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FXuixo","country":"Spain","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Xuixo_a_una_pastisseria_de_Pen%C3%ADscola.jpg/960px-Xuixo_a_una_pastisseria_de_Pen%C3%ADscola.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joanbanjo","licence":"CC BY-SA 4.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Zembrocal","name":"Zembrocal","steps":["Lavez le riz 3 fois.","Pilez le mélange de baies, de gousses de cardamome, de clous de girofle et l’ail.","Ciselez la ciboulette et le thym.","Coupez finement les poivrons, les tomates, le gingembre, les oignons, les aubergines et le gros piment.","Dans une marmite, faites revenir tout d’abord les oignons.","Ensuite ajoutez les légumes (tomates, poivrons, aubergines), le gingembre et le gros piment avec une pincée de curcuma pour colorer le tout.","Enfin versez le riz avec une fois et demi son volume d’eau (150g*1.5=225ml d’eau) et incorporez le thym, la ciboulette, le sel ainsi que le contenu de votre pilon et le curcuma.","Couvrez la marmite pendant 15 minutes environ, il faut qu’il n’y ait plus d’eau à la fin de la cuisson.","Pour une cuisson traditionnelle préférez le feu de bois."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FZembrocal","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Pr%C3%A9paration_zembrocal.jpg/960px-Pr%C3%A9paration_zembrocal.jpg?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Guilleron","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"fr:Livre de cuisine/Waterzooï","name":"Waterzooï","ingredients":["Soupe verte ou au cerfeuil.","2 x","2 s","1 branche de","une botte de","sel","2 s","Un cru, rôti ou fumé (au choix) découpé en petit morceaux","1 dL de ou de crème épaisse (1 verre)","5 à 10. Pelées et découpées en 4"],"steps":["Préparer la soupe: en mélangeant les poireaux, les oignons, le céleris, le cerfeuil, et le bouquet garni à de l'eau dans une grande casserole.","Saler et poivrer","Lorsque les légumes sont cuits, retirer le bouquet garni. Et passer la soupe au mixer.","Si vous utilisez un poulet cru jeter les morceaux de poulet et laisser cuire 20 minutes.","Puis jeter les pommes de terres découpées dans la casserole. Laisser cuire encore 20 minutes.","(Si vous utilisez un poulet déjà cuit le jeter dans la casserole en même temps que les pommes de terres)","Juste avant de servir mélanger un œuf avec un verre de crème fraîche dans un bol.","Lorsque vous aurez bien mélangé le tout ajouter délicatement une louche de soupe pour mettre le mélange à température et éviter que l'œuf ne cuise trop vite dans la casserole.","Cela fait, verser le contenu du bol dans la casserole très lentement tout en mélangeant."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FWaterzoo%C3%AF","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/c/c9/Faire_un_waterzooi_par_cette_chaleur_n%27%C3%A9tait_pas_l%27id%C3%A9e_la_%2B_pertinente..._%287766284446%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Guillaume Capron from Issy les Moulineaux, France","licence":"CC BY-SA 2.0"},{"title":"fr:Livre de cuisine/Welsh","name":"Welsh","ingredients":["400gr de fromage de cheddar,","4 tranches de jambon,","4 cuillères à soupe de bière (bière ambrée ou bière brune),","25cl de bière,","4 à 6 tranches de pain (pain de campagne ou pain de mie),","4 cuillères à soupe de moutarde,","Sel et poivre,","4 œufs (facultatif)."],"steps":["Dans une ou un , faites fondre le cheddar mélangé avec la bière et la moutarde. Vous obtiendrez une pâte bien lisse. Assaisonner de sel et poivre.","Imbibez de 25cl de bière les tranches de pain. Mettez vos tranches dans des ramequins individuels. Déposer une tranche de jambon au dessus de chaque pain, puis napper abondamment chaque ramequin avec la crème de cheddar qui recouvrera la tranche de jambon.","Enfournez le tout 10 min au four (180°C Th 6).","Pour les plus gourmands, vous pouvez éventuellement rajouter un œuf au dessus de la préparation."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FWelsh","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Jielbeaumadier_welsh_2010.jpg/960px-Jielbeaumadier_welsh_2010.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jiel Beaumadier","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Wɔ̌ (pâte de maïs)","name":"Wɔ̌ (pâte de maïs)","steps":["Pour préparer la pâte blanche la première chose à faire est de mettre au feu de l'eau à bouillir.","Une fois bien chaude, on y ajoute de la farine de maïs que l'on remue à l'aide d'une palette en bois conçue à cet effet de telle sorte à obtenir une bouillie bien consistance.","À cette bouillie, on ajoute un peu plus de farine pour plus ou moins durcir la bouillie mais pas trop.","La pâte de maïs se consomme obligatoirement avec une sauce.","Au Bénin les sauces sont multiples et multiformes.","Cet met s'accompagne souvent au Bénin de sauce tomate, de sauce d'arachide ou de légumes.","Catégorie:Plat principal"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2FW%C9%94%CC%8C_(p%C3%A2te_de_ma%C3%AFs)","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/W%C9%94%CC%8C_%28p%C3%A2te_de_ma%C3%AFs%29_du_B%C3%A9nin.jpg/960px-W%C9%94%CC%8C_%28p%C3%A2te_de_ma%C3%AFs%29_du_B%C3%A9nin.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ross.Patrick","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Île flottante","name":"Île flottante","ingredients":["3 blancs d'œufs.","1 pincée de sel.","40 grammes de sucre en poudre.","crème anglaise."],"steps":["Casser les œufs et séparez les blancs des jaunes (qui peuvent servir à la crème anglaise).","Mettre une pincée de sel dans les blancs d'œufs.","Battre ceux-ci en neige.","Lorsqu'ils sont fermes, y incorporer progressivement le sucre en mélangeant avec une spatule.","Faire cuire environ 40 secondes au Four à micro-ondes à 900 watts.","Couper les îles en cubes et les placer dans une coupe de crème anglaise"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%8Ele_flottante","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Brasserie_Georges_%28Lyon%29_-_%C3%8Ele_flottante_aux_pralines_roses_%28oct_2022%29.jpg/960px-Brasserie_Georges_%28Lyon%29_-_%C3%8Ele_flottante_aux_pralines_roses_%28oct_2022%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Sebleouf","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Œuf dur","name":"Œuf dur","ingredients":["Eau","Sel"],"steps":["Placer l'œuf dans un récipient, saler, remplir d'eau ;","Porter à ébullition, cuire 12 min."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92uf_dur","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Oeufsmayo.JPG/960px-Oeufsmayo.JPG?utm_source=fr.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Eyone","licence":"Public domain","pageImageChecked":true},{"title":"fr:Livre de cuisine/Œufs cocotte","name":"Œufs cocotte","steps":["Les œufs cocottes sont des plats simples à préparer (moins de 5 min) mais assez riches en général.","Plusieurs variantes d'œufs cocotte existent, la base étant : dans un ramequin une cuillère à soupe de , un et du sel.","L'œuf doit être cassé directement sur la base, sans mélanger les deux avant cuisson.","Si la cuisson se fait normalement au four en bain marie, elle peut aussi s'effectuer au micro-ondes, 1 min doit suffire.","Une variante courante consiste à remplacer la crème fraîche par du de tomate."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92ufs_cocotte","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/46/%C5%92ufs_cocotte_at_Le_Pet%C3%ADt_B%C3%ADstrot%2C_Aix-en-Provence%2C_France_-_20140716-01.jpg/960px-%C5%92ufs_cocotte_at_Le_Pet%C3%ADt_B%C3%ADstrot%2C_Aix-en-Provence%2C_France_-_20140716-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jacklee","licence":"CC BY-SA 4.0"},{"title":"fr:Livre de cuisine/Œufs pochés","name":"Œufs pochés","ingredients":["des œufs,","1 litre d'eau,","25 cl de vin,","une cuillère de vinaigre."],"steps":["Porter à frémissement l'eau, le vin et le vinaigre dans une grande casserole.","Casser chaque œuf séparément dans une jatte.","Retirer l’œuf et l’égoutter sur du papier absorbant.","Répéter l’opération pour chaque œuf séparément."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92ufs_poch%C3%A9s","country":"France","sourceLanguage":"fr","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/98/%C5%92ufs_poch%C3%A9s_%C3%A0_la_cr%C3%A8me_d%27%C3%A9poisses.jpg/960px-%C5%92ufs_poch%C3%A9s_%C3%A0_la_cr%C3%A8me_d%27%C3%A9poisses.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Arnaud 25","licence":"CC0"},{"title":"fr:Livre de cuisine/Œufs à la Monteynard","name":"Œufs à la Monteynard","ingredients":["du riz,","des œufs,","du parmesan ou du gruyère râpé,","poivre sel,","du lait ou un jus (pour la cuisson du riz).","de la ciboulette."],"steps":["Faire cuire le riz au jus ou dans du lait.","Faire cuire les œufs mollets. (6 minutes de cuisson).","Couper les œufs dans le sens de la longueur.","Beurrer un plat à gratin.","Verser le riz cuit, encore tiède dans le plat.","Poser et enfoncer un peu les œufs dans le riz.","Recouvrir le tout de parmesan ou du gruyère râpé.","Saler, poivrer.","Ajouter un peu de ciboulette (optionnel).","Enfourner pendant 2 minutes avant de servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92ufs_%C3%A0_la_Monteynard","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Œufs d'autruche au fromage","name":"Œufs d'autruche au fromage","ingredients":["4 œuf d'autruche,","1/4 tasse de saindoux ou de beurre,","10 grammes de fromage (mozzarella, gouda),","1 petit pot de purée de tomate ou puszeczka (contenant lycopène) (optionnel),","Sel, le poivre, la marjolaine et autres épices (curcuma, gingembre, curry) au goût."],"steps":["Faire fondre le beurre dans une poêle chaude,","Briser la coquille des œufs préalablement lavées, ajouter les épices et bien mélanger.","Râper le fromage sur une à grosses mailles.","Cuire à feu doux pour dissoudre le fromage répartir également sur ​​les œufs. Vous pouvez couvrir avec un couvercle."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92ufs_d'autruche_au_fromage","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/İskender Kebap","name":"İskender Kebap","steps":["La viande à préparer doit être embrochée et placée verticalement, à une distance de 10-15 centimètres d'un grill déjà chaud.","Tout comme le döner, la viande est grillée, traditionnellement au charbon.","De cette manière la viande cuira lentement et une fois cuite, elle sera coupée finement de haut en bas à l'aide d'un couteau à döner (couteau électrique circulaire).","Le pain pide doit être légèrement recuit sur la grille de façon à ce qu'il soit chaud et craquant, et les assiettes destinées à contenir le plat doivent elles aussi être chaudes.","Le pain doit être déposé sur l'assiette chaude tout de suite après avoir été coupé en morceaux ; il doit ensuite être arrosé de sauce.","Très rapidement après, la viande doit recouvrir l'assiette.","Pendant ces étapes, le beurre doit être mis à fondre afin qu'il soit prêt en même temps que la viande pour être versé sur cette dernière.","Catégorie:Cuisine turque"],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C4%B0skender_Kebap","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Œuf bocage","name":"Œuf bocage","ingredients":["6 grosses de pomme de terre,","90 g de beurre,","1 fromage carré demi-sel,","1 bouquet de persil,","6 œufs,","50 gr de gruyère rapé."],"steps":["Faites cuire les pommes de terre,","écrasez la chair, ajoutez le beurre, le carré demi-sel, salez et poivrez à votre goût,","bien mélanger les éléments,","ajoutez le persil préalablement haché,","disposez ce mélange dans un plat à gratin,","faites des trous, y casser les œufs,","saupoudrez de gruyère et enfournez 8 à 10 minutes."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C5%92uf_bocage","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"fr:Livre de cuisine/Épinards à la crème au micro-ondes","name":"Épinards à la crème au micro-ondes","ingredients":["500 g d’s surgelés,","10 cl de lait,","une cuillère à café de farine,","10 cl de crème,","sel."],"steps":["Placer les épinards surgelés dans une assiette creuse ou un plat allant au micro-ondes.","Ajouter le lait.","Assaisonner.","Faire cuire au micro-ondes 3 minutes environ.","Ajouter la farine et mélanger.","Faire cuire au micro-ondes 3 minutes environ.","Ajouter la crème fraîche.","Faire cuire au micro-ondes 3 minutes environ.","Mélanger et servir."],"url":"https://fr.wikibooks.org/wiki/Livre_de_cuisine%2F%C3%89pinards_%C3%A0_la_cr%C3%A8me_au_micro-ondes","country":"France","sourceLanguage":"fr","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajiaco","name":"Ajiaco","ingredients":["1 1/2 libra de pechugas de pollo o 1 pollo despresado","1 libra de papa llamada pastusa","1 libra de papa amarilla o criolla","1 libra de papa sabanera","2 mazorcas tiernas partidas","1 cebolla larga","2 dientes de ajo triturados","Un puñado de Guacas o guascas","1 pocillo pequeño de alcaparras","3/4 de taza de crema de leche","8 tazas de agua (Puede sustituir 4 por leche)","Sal","Pimienta","Cilantro"],"steps":["Se lleva a fuego medio el agua con el pollo, las mazorcas y los 3 tipos de papa con los aliños de cebolla, ajo, pimienta y sal por 1 hora.","Las papas criollas deben deshacerse en el caldo para que le de el aspecto cremoso que requiere. Antes de apagarlo, agregar las guacas o guascas (le dan un toque verdoso a la sopa y le dan un sabor característico, por lo que son indispensables) y dejar hervir por 5 minutos más. Cabe anotar que todas las papas deben estar peladas.","Una parte de la pechuga se deshilacha y se sirve con la presa del pollo, la mazorca. Quien guste puede agregar alcaparras y la crema de leche.","Se acompaña con aguacate y arroz.","El cilantro le da un toque delicioso, picarlo y llevarlo a la mesa para condimentar al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjiaco","country":"Colombia","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/Ajiaco_santafere%C3%B1o_11.jpg/960px-Ajiaco_santafere%C3%B1o_11.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"ProtoplasmaKid","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Aceitada de habas verdes con bacalao y cebolleta","name":"Aceitada de habas verdes con bacalao y cebolleta","ingredients":["Habas verdes muy frescas.","Bacalao, preferible de los lomos.","Cebolleta","Pimienta.","Sal.","Aceite de oliva virgen extra."],"steps":["Ponemos el lomo del bacalao a desalar, a la segunda agua se escurre, le sacamos las espinas, extraemos las láminas de los lomos y lo ponemos en un tazón con un chorro de aceite de oliva.","Picamos la cebolleta, desgranamos las habas.","Le incorporamos el bacalao, movemos para mezclar todo muy bien y por último le ponemos varios golpes de pimienta."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitada_de_habas_verdes_con_bacalao_y_cebolleta","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aceitunas rajadas y machacadas","name":"Aceitunas rajadas y machacadas","ingredients":["Aceitunas crudas.","Agua.","Cáscara de naranja.","Pimiento seco/ñora.","Laurel.","Palos de hinojo silvestre.","Ramillete de tomillo.","Orégano en rama.","Vinagre.","Sal."],"steps":["Lavamos las aceitunas verdes o de 1 verdeo del polvo que tenga, las machacamos con la maza de madera sin llegar a partirle el hueso, porque en estado natural las aceitunas son incomestibles debido a la presencia en su pulpa de la sustancia llamada oleoeuropeína responsable de su amargor.","Partidas, las ponemos durante tres horas en un barreño o cubo con agua, las escurrimos y vamos envasando en garrafas con agua y sal, en donde todos los días se la vamos cambiando para poder eliminarle el amargor.","1- Verdeo. Dícese de la aceituna recogida antes de llegar a su proceso de maduración que se la destina a consumo directo o de mesa. Esta campaña agrícola se la denomina también así.","2-Zapateras/zapatonas. Son las aceitunas que se han ablandado por alguna causa externa y están podridas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitunas_rajadas_y_machacadas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aceitunas curadas con sosa","name":"Aceitunas curadas con sosa","ingredients":["Aceitunas tipo 1-manzanilla, gordal o cacereña de verdeo sin que estén empezando el 1- envero.","Sosa cáustica en escamas.","Agua","Sal","Un ramillete de orégano .","Manojo de palos de hinojo silvestre.","Pimiento seco o ñora.","Laurel .","Cáscara de naranja .","Vinagre","Sal"],"steps":["En una garrafa de 10 litros de capacidad ponemos 3 cucharadas soperas de sosa cáustica, con ayuda de un palo de madera la disolvemos, si ha tomado temperatura el agua la dejamos que se ponga a temperatura ambiente, la garrafa tiene que estar de agua hasta la mitad o menos para que con el llenado no rebose.","Vamos a ir poniendo las aceitunas en la garrafa y la dejamos en lugar seguro 48 horas.","Pasado este tiempo, veremos que el agua se ha puesto de un color verde muy oscuro, eso es que está haciendo efecto la sosa sobre las aceitunas.","Dejamos la garrafa otro día más y comprobamos cómo va el cocimiento.","Vaciamos el agua con la sosa de la garrafa y la dejamos en el chorro hasta que veamos que deja de salir agua de color oscuro.","Tenemos que darle los suficientes lavados hasta que salga el agua clara.","En una perola ponemos todos los ingredientes a cocer durante media hora, se deja enfriar, se cuela y se vierte a la garrafa.","Dejamos pasar diez días y las tendremos listas para consumirlas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitunas_curadas_con_sosa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aceitunas gordales bravías","name":"Aceitunas gordales bravías","ingredients":["Aceitunas 1- Gordal/manzanilla sevillana/de la Reyna/gordal marteña/2- Gigante redonda etc.","Laurel.","Pimiento rojo seco o ñora.","Palos de hinojo silvestre","Pimienta en grano.","Vinagre.","Sal."],"steps":["Lavamos las aceitunas y con una maza procuraremos machacarlas sin que se desprenda del todo la pulpa del hueso.","Las vamos dejando en un recipiente con agua durante doce horas.","Las envasamos en botes de cristal de esta forma: Ponemos en el fondo aceitunas, luego cubrimos éstas con los ingredientes y ponemos otra capa y lo mismo hasta rellenar el bote,le ponemos sal, un poco de vinagre y agua, los cerramos.","Se guardan en lugar fresco y seco lejos de olores agresivos.Es necesario esperar 15 días para que el adobo surta el efecto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitunas_gordales_brav%C3%ADas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aceitunas Arrugás Guardeñas","name":"Aceitunas Arrugás Guardeñas","ingredients":["Aceitunas de 1-Cornezuelo","Sal","Cáscara de naranja","Cáscara de limón","Dos cucharadas de orégano","Aceite de oliva, tres cucharadas por kilo de aceitunas.","Sal una cucharada."],"steps":["Las aceitunas deben estar negras, las seleccionamos y desechamos aquellas que presenten daños en la piel.","Se ponen sobre una estera de cañizo o similar al sol, durante cuatro días, cubriéndolas por la noche de la humedad o heladas nocturnas.","En un recipiente hermético ponemos las aceitunas a razón de 4 kilos de ellas por 1 kilo de sal fina, la cual pondremos por encima, tapamos. Debemos mover el recipiente todos los días.","El tiempo de espera son de 20 días, pasado este tiempo probamos si están en el punto de amargor deseado, si no es así seguimos con más días.","Si están en su punto, se sacan del recipiente, se lavan con agua a chorro, se secan y se dejan en el cañizo dos días oreándose.","Preparamos botes de cristal y antes las habremos aliñado, las vamos envasando y cerrando los botes.","Las guardamos en lugar fresco y seco lejos de olores agresivos, tenemos que esperar un mes para poder degustarlas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitunas_Arrug%C3%A1s_Guarde%C3%B1as","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aguardiente de pepino","name":"Aguardiente de pepino","ingredients":["Pepino en la planta recién nacido.","Aguardiente/anís dulce.","Botella de cristal claro."],"steps":["Buscamos en la mata de pepinos, aquel que por su grosor nos permita la introducción dentro de la botella que estará completamente seca.","Hacemos un hueco en la tierra para acomodar ésta y la cubrimos para que no la caliente el sol y afecte a la hortaliza.","Como está creciendo dentro de la botella, escogemos el tamaño deseado. Se corta y se rellena del aguardiente/anís dulce."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAguardiente_de_pepino","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Adobado de jamones","name":"Adobado de jamones","ingredients":["Jamón serrano recién sacado de salar.","Ajo.","Pimentón dulce.","Aceite de oliva."],"steps":["Tenemos que partir de un jamón recién salido de la artesa del salado, lo sacamos y le damos un buen lavado, lo dejamos secar.","En un lebrillo ponemos aceite de oliva, pimentón dulce, pimienta y varios ajos machacados. Todo eso lo mezclamos muy bien.","Empezamos a embadurnar el jamón con este aliño, dejamos que se seque esa primera mano.","Le damos varias más y siempre tras un secado de la anterior para que forme costra.","Se deja el tiempo de secado que necesita."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAdobado_de_jamones","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajo","name":"Ajo","ingredients":["Tomates rojos maduros.","Pimientos verdes","Pan.","Ajo.","Laurel.","Vinagre.","Cominos.","Sal","Aceite de oliva."],"steps":["En una olla ponemos aceite de oliva y empezamos a sofreir el tomate pelado sin tripas y picado muy menudo","A medio hacer, le ponemos agua hasta la mitad de la olla.","Le ponemos la hoja de laurel y el pan en rebanadas finas,mirar que no se espese mucho.","En un mortero machacamos el ajo junto con los cominos con un poco de vinagre lo ponemos en la olla","Freímos los pimientos verdes que al cortar el fuego se los pondremos por encima","Comprobamos que todo está a nuestro gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Agua de Jamaica","name":"Agua de Jamaica","ingredients":["4L de agua","125g de azúcar","100g de hielo"],"steps":["Lavar la flor de jamaica con el chorro de agua fría.","En una olla, poner hervir 1L de agua.","Poner la flor de Jamaica una vez que comience a hervir.","Seguir calentando hasta que el agua se torne de un rojo intenso.","Colar el líquido y desechar la flor.","Agregar el resto de agua y azúcar.","Agregar hielo y dejar enfriar.","Servir a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAgua_de_Jamaica","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Agua de Valencia","name":"Agua de Valencia","ingredients":["1 botella de cava (70 cl)","1 vaso de zumo de naranja natural (25 cl)","1 copa de vodka (2,5 cl)","1 copa de ginebra (2,5 cl)","Azúcar"],"steps":["Hacer un vaso de zumo de naranja.(25cl)","Añadirle una botella de espumoso semi-seco.(70cl)","Añadir una copa de vodka y ginebra.(5cl)","Azúcar al gusto.","Enfriar en frigorífico.(Si no es posible,añadir hielo)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAgua_de_Valencia","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6b/Agua_de_Valencia_%2849903591358%29.jpg/960px-Agua_de_Valencia_%2849903591358%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"James West from UK","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Ajo caliente","name":"Ajo caliente","ingredients":["Pan del día anterior","Ajo","Aceite de oliva","Tomate","Pimiento verde","Pimentón","Sal","Agua"],"steps":["Machacamos el ajo en un , con la sal, el pimiento verde troceado y una cucharadita de pimentón, sólo si gusta.","Mientras, en una cacerola ponemos los tomates a hervir, los secamos y pelamos, machacándolos junto con los demás ingredientes y un poco de aceite, en un recipiente mayor de barro (En Jerez el popular “lebrillo”).","El agua que se echará para esponjar será la de escaldar los tomates, muy caliente.","En el lebrillo lo dejamos reposar y lo cubrimos hasta servir, con un paño humedecido.."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjo_caliente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aguajina","name":"Aguajina","ingredients":["2 tazas de pulpa de aguaje","2 tazas de agua","Azúcar al gusto","Hielo para disolver su sabor."],"steps":["Poner la pulpa de aguaje en un recipiente con agua y machacarla hasta que la fruta suelte el jugo.","Colar, verter a una jarra, agregar azúcar y hielo a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAguajina","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajetao","name":"Ajetao","ingredients":["1/2 kg de judías blancas","1 kg de patatas","1/4 kg de bacalao blanco","1/2 kg de cardo","Una cabeza de ajo","Sal"],"steps":["Poner las alubias en remojo la noche anterior.","Trocear las patatas y el bacalao.","Cocer las alubias y cuando ya casi estén listas, añadir las patatas y el bacalao.","En un mortero, hacer ajo aceite.","Mezclar el ajo aceite con las alubias, las patatas y el bacalao."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjetao","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajoaceite","name":"Ajoaceite","ingredients":["6 dientes de ajo","aceite de oliva","6 patatas medianas","2 huevos","sal"],"steps":["Picamos en el mortero seis dientes de ajo y un poco de sal.","Se añaden las dos yemas de huevo y seguimos picando hasta conseguir una masa.","Cocemos las patatas y las añadimos al mortero. Seguimos picando y añadiendo aceite.","Cuando la masa se pegue a la pared del mortero, añadir aceite.","Una vez la masa crece y sin parar de remover ni añadir aceite se va soltando, estará listo para comer."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjoaceite","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Patatas_con_%22allioli%22_%28ajoaceite%29.jpg/960px-Patatas_con_%22allioli%22_%28ajoaceite%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ajo mataero o Ajopringue","name":"Ajo mataero o Ajopringue","ingredients":["1,5 kg de hígado de cerdo a cortadas.","350 gr. de tocino blanco a cortadas.","350 gr. de panceta a cortadas.","1,5 kg de miga de pan.","1/2 litro de aceite de oliva.","1 litro de agua.","1 cucharada de café de pimentón dulce.","Pimienta.","Canela.","4 o 5 dientes de ajo.","Piñones, para adornar.","Sal."],"steps":["Pon el aceite en una sartén grande y honda y cuando esté caliente echa el tocino, primero el blanco, lo fríes un poco y luego la panceta. Cuando estén fritos, los sacas y reservas.","Asa un poco los ajos y los machacamos en el mortero.","El hígado hemos de freírlo lentamente y debemos evitar que se haga en exceso. Parte del hígado lo utilizaremos para decorar el plato. Una vez frito reservamos unas cortadas para la decoración y el resto lo picamos junto a los ajos machacados. Podemos usar una picadora para triturar el hígado frito y ahorrar tiempo.","Ponemos la mezcla obtenida nuevamente en una sartén con el aceite de las anteriores frituras, dándole vueltas.","Añadimos el pimentón y lo sofreímos.","Añadimos el agua y esperamos a que hierva, ponemos la pimienta y la canela al gusto.","Lo dejamos hervir un poco y después añadimos la miga de pan desmenuzada, y le damos vueltas hasta que tome consistencia y salga el aceite por encima. Si queremos darle un otro tono, podemos añadir un poco azafrán.","Se sirve en la misma sartén o en un perol de barro donde se ha cocido. Se adorna con trozos de hígado de los que reservamos al principio, las tajadillas y los piñones. Antiguamente se comía usando como plato las cortezas de pan que hemos dejado al vaciarlos de miga. En otras ocasiones las cortezas se ponen alrededor metidas en vertical, como otro adorno del plato."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjo_mataero_o_Ajopringue","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aceitunas aliñadas a la ciezana","name":"Aceitunas aliñadas a la ciezana","ingredients":["aceitunas, preferentemente mollares."],"steps":["Poner la oliva a remojo un par de días.","Poner hinojo en la base de recipiente para hacerle una \"cama\" a la oliva.","Echar la mitad de las olivas y hacer una \"sabana\" a la oliva (es decir, poner una capa de hinojo sobre ellas).","Echar la otra mitad de las olivas sobre ellas y se pone agua y se añaden 700 g de sal.","Se pone otra sabana de hinojo.","Rellenar con agua si es necesario y tapar y poner en un sitio oscuro y fresco, durante un mes aproximadamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAceitunas_ali%C3%B1adas_a_la_ciezana","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajoblanco","name":"Ajoblanco","ingredients":["3 dientes de ajo","Sal","1 huevo de gallina","Miga de pan duro o pan rallado","Pan duro","Vinagre","Aceite de oliva virgen","3 tomates maduros"],"steps":["Primero hay que crear la masilla, para ello necesitamos una gazpachera; una especie de mortero grande (un bol grande y un almirez). Se machacan los ajos pelados con 2 cucharas soperas de sal, una vez machacado se añade el huevo y se mezcla.","Es el momento de desmigar el pan duro o echar pan rallado hasta que espese ligeramente, remover.","Ahora toca echarle dos cucharadas soperas de vinagre y otra de agua y procedemos a echar un poco de aceite, remover.","El procedimiento es ir echando aceite muy lentamente en la parte lateral del bol e ir removiendo con el almirez para que se vaya ligando.","Cuando hayamos ligado medio vaso de aceite (o más según gusto y fuerzas) se suele hacer la prueba del gazpacho: que no es otra cosa que darle la vuelta al bol y comprobar que la masilla no se cae, hay quien levanta todo el sistema con el almirez incrustado en la masilla.","Luego picamos los tomates (preferiblemente escaldados y sin piel) y machacamos con el almirez. Ya tenemos la masilla de gazpacho extremeño base de otras recetas, como la masilla extremeña.","Vamos echando 1/2 litro de agua hasta que vaya cogiendo un color sepia o blanco y aliñamos con sal y vinagre al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjoblanco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/0/02/Ajoblanco_en_Monda.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Instituto Andaluz del Patrimonio Histórico (IAPH) – Andalusian Institute of Historical Heritage","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Ají de gallina","name":"Ají de gallina","ingredients":["1/2 taza de aceite","2 dientes de ajo picado","2 cebollas picadas","4 rebanadas de pan remojado en agua y exprimidos","1 taza de caldo de pollo","2 Cdas. de nueces finamente picadas","3 Cdas. de queso parmesano rallado","1/4 de taza de leche evaporada","Sal y pimienta"],"steps":["Poner el aceite en una olla, dorar en ellas los ajos, cebolla, ají mirasol, ají verde, sal y pimienta.","Agregar el pan remojado y exprimido. Llevar a fuego lento moviendo con cuchara de madera.","Cocinar hasta que el aceite suba a la superficie. Incorporar el caldo, añadir la gallina, nueces, queso y al final la leche evaporada.","Dar un hervor mezclando suavemente. Servir sobre papas sancochadas, adornar con huevos duros y aceitunas y acompañado de una porción de arroz blanco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAj%C3%AD_de_gallina","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Plato_de_aj%C3%AD_de_gallina.jpg/960px-Plato_de_aj%C3%AD_de_gallina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ovruni","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ají pereirano","name":"Ají pereirano","ingredients":["3 ramas de cebolla junca o larga","1/2 taza de cilantro picado muy fino","10 frutillas de ají pajarito","1 cucharada de sal","1/2 taza de agua","1 taza de vinagre blanco"],"steps":["Se (machaca, o tritura) el ají con la sal","Se añade un poco de agua hasta diluir la sal.","Se pica finamente la cebolla, se mezcla con el cilantro, el vinagre y el agua.","Por último se integra el ají.","Disfrútelo con Papa salada, Yuca etc."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAj%C3%AD_pereirano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alitas kam mem","name":"Alitas kam mem","ingredients":["5 piezas de alitas de pollo","200 gramos de langostinos pelados","1 clara de huevo","1 cucharadita de pisco","2 cucharaditas de chuño","1 cucharadita de aceite de ajonjolí","1 pizca de azúcar","1 botella de aceite","sazonador","sal","pimienta","jugo de 2 limones","Pizca de canela china","ajonjolí en grano"],"steps":["Con la punta del cuchillo se sacan los dos huesos del ala abriéndola por el medio, se extiende el ala con el pellejo hacia abajo; se macera con sal, sazonador, pisco y pizca de azúcar, y se deja reposar 5 minutos.","Calentar el aceite en un wok o sartén y ponerlas a freír.","Retirar cuando tomen un color dorado, servir como entrada acompañado con jugo de limón y canela cinco sabores."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlitas_kam_mem","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Almejas a la marinera","name":"Almejas a la marinera","ingredients":["1 kg de almejas","4 dientes de ajo","2 cucharadas de harina","1 vaso grande de vino blanco","2 vasos grandes de agua","6 ramitas de perejil","aceite de oliva vírgen","sal gruesa"],"steps":["Corta los dientes de ajo en láminas finas.","Calienta el fondo de un caldero de aceite a fuego lento y luego echa el ajo.","Cuando el ajo esté ligeramente dorado, añade la harina y remueve hasta que coja color.","Luego echa el vino y el agua, sube un poco el fuego y espera a que rompa a hervir.","Echa las almejas y déjalas cocinar un par de minutos.","Mientras se hacen las almejas, junta la sal y el perejil en un mortero y machácalos juntos.","Cuando apartes las almejas, recoge un par de cucharadas de la salsa, viértelas en el mortero y mezcla el majado de sal y perejil.","Finalmente echa el majado en el caldero y remueve hasta que coja un color verdoso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlmejas_a_la_marinera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Spanien2013_Almejas_a_la_Marinera_1.JPG/960px-Spanien2013_Almejas_a_la_Marinera_1.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gordito1869","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Alcauciles/Arcanciles en caldo","name":"Arcanciles en caldo","ingredients":["Alcauciles/arcanciles","Orégano.","Una ñora.","Pimentón dulce.","Pimienta negra entera","Comino en rama.","Zumo de limón.","Vinagre.","Sal.","Aceite de oliva."],"steps":["Quitamos las hojas duras exteriores a los alcauciles, les recortamos las puntas. Los dejamos en un recipiente con agua y zumo de limón para que no se pongan negros.","Ponemos una olla al fuego con agua, le ponemos todos los ingredientes, dejamos cocer durante 15 minutos.","Se le ponen ahora los alcauciles y dejamos que se cuezan hasta que estén tiernos. Diez minutos antes de cortar el fuego, se le pone el comino machacado en el .","Se tiene 24 horas en reposo, se sirven a temperatura ambiente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlcauciles%2FArcanciles_en_caldo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alcauciles/Arcanciles revueltos con huevo y jamón","name":"Arcanciles revueltos con huevo y jamón","ingredients":["Los corazones de los alcauciles pelados y cocidos en agua, sal y algo de aceite de oliva","Huevos.","Ajo.","Jamón serrano en lonchas pequeñas.","Pimienta.","Sal.","Aceite de oliva."],"steps":["En una sartén con aceite de oliva ponemos los corazones de los alcauciles, el ajo cortado en láminas finas, le ponemos pimienta recién molida.","Batimos los huevos junto con las lonchas pequeñas del jamón.","Se vierte todo en la sartén, movemos y le ponemos algo de sal. Se deja el huevo según el gusto y grado de cuajado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlcauciles%2FArcanciles_revueltos_con_huevo_y_jam%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alcachofas en aceite y vinagre","name":"Alcachofas en aceite y vinagre","ingredients":["Alcachofas","Zumo de limón","Sal","Vinagre","Aceite de oliva"],"steps":["Se le quitan las hojas duras a las alcachofas y se ponen en agua con zumo de limón para evitar que ennegrezcan.","Se pone una olla con agua, sal, vinagre y aceite de oliva se ponen las alcachofas y las cocemos. Antes de que estén tiernas cortamos el fuego.","Se sirven a temperatura ambiente troceadas en cuartos, con unas gotas de vinagre y aceite de oliva por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlcachofas_en_aceite_y_vinagre","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Aliñado de aceites de oliva","name":"Aliñado de aceites de oliva","ingredients":["750 ml de aceite de oliva verde variedad 1-picual, verde hoja.","750 ml de aceite de oliva variedad 2-Royal amarillo intenso, dulce, redondo.","750 ml de aceite de oliva variedad 3-arbequina. amarillo almendra.","750 ml de aceite de oliva variedad 4-nevadillo blanco verde hierba."],"steps":["(A) Pelamos y cortamos un ajo en finas láminas y lo introducimos en la botella. Se encorcha con tapón nuevo y se tiene 10 días en maceración. Ideal para desayunos de pan con tomate o tostadas.","(B) Se seleccionan por igual las ramas de orégano y tomillo y se introducen en la botella. Se encorcha con tapón nuevo y se tiene 15 días en maceración. Ideal para carnes a la brasa,y pastas.","(C). Se trocea muy fina la ñora y la guindilla, se introducen dentro de la botella. Se encorcha con tapón nuevo y se tiene 20 días en maceración. Se tiene que mover todos los días. Ideal para churrasco y pescados a la parrilla.","(D) Se meten hojas de oliva picadas con el cuchillo junto con media cáscara de un limón igualmente picada. Se encorcha con tapón nuevo y se tiene 15 días en maceración. Mover todos los días. Ideal para solo en pan o en desayunos con jamón y tomate."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAli%C3%B1ado_de_aceites_de_oliva","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Albóndigas en salsa","name":"Albóndigas en salsa","ingredients":["Carne de cerdo y pollo picada.","Harina.","Pan rayado.","Huevo.","Ajo.","Perejil fresco.","Azafrán.","Pizca de bicarbonato sódico, o en su defecto cerveza.","Sal.","Aceite de oliva.","Cebolla.","Almendras.","Vaso de vino blanco","Sal","Aceite de oliva."],"steps":["Ponemos en una fuente la carne picada de cerdo y de pollo, la mezclamos.","Se agrega el pan rallado y se mezcla, luego el huevo batido.","Machacamos en el mortero el ajo con el azafrán y se lo ponemos a la masa junto con la sal. Hacemos una prueba en la sartén para ver si la masa ha salido como queríamos.","En una perola ponemos aceite de oliva y la cebolla picada la , le ponemos el vaso de vino blanco y la sal.","Trituramos todo junto con las almendras en la turmix, si está ligera le ponemos algo de harina.","Habiendo dejado marinar la masa durante media hora con el bicarbonato sódico o la cerveza, nos untamos las manos de algo de vinagre y empezamos a hacer pelotas de ella y pasándolas por la harina.","En una sartén con aceite las vamos y pasándolas a la perola con la salsa.","Las dejamos un poco, que se reduzca esta.","Se sirve con patatas a lo pobre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlb%C3%B3ndigas_en_salsa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Alb%C3%B3ndigas_en_salsa_con_patatas_fritas.jpg/960px-Alb%C3%B3ndigas_en_salsa_con_patatas_fritas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Alcachofas rellenas","name":"Alcachofas rellenas","ingredients":["Alcachofas.","Carne de pollo/cerdo picada.","Huevo","Pan rallado.","Azafrán.","Cebolla.","Ajo.","Sal.","Aceite de oliva.","Vaso de vino blanco."],"steps":["Ponemos una perola con agua y sal y cocemos las alcachofas enteras, cuando estén frías le quitamos algunas hojas exteriores y con ayuda de una cucharilla del café vaciamos el interior sin atacar demasiado al corazón","Ponemos la carne picada en una fuente y le ponemos un huevo, sal, pan rallado, el ajo machacado, el azafrán y amasamos todo muy bien.","Rellenamos con la masa las alcachofas, le ponemos pan rallado por encima para que haga una costra.","Encendemos el horno y en una fuente de horno ponemos aceite de oliva, la cebolla y el vaso de vino blanco, ponemos las alcachofas, de vez en cuando las regamos para que no se resequen mucho.","Cuando veamos que la masa se ha endurecido, cortamos el horno."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlcachofas_rellenas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alcachofas revueltas con jamón.","name":"Alcachofas revueltas con jamón.","ingredients":["Alcahofas","Cebolleta","Zumo de limón","Ajo","Harina","Sal","Aceite de oliva"],"steps":["Deshojamos las alcachofas las partimos en trozos y las ponemos en agua con zumo de limón para evitar que se pongan negras.","En una olla con agua, sal y un chorreón de aceite ponemos las alcachofas a cocer. Debemos vigilar no hacerlas demasiado, cuando las tengamos las escurrimos y reservamos.","Preparamos un sartén con aceite de oliva, un ajo laminado y ponemos las alcachofas, las vamos mareando, le agregamos el jamón en taquillo y una cucharadilla de harina y agua de la cocción.","Tenemos que obtener una salsa espesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlcachofas_revueltas_con_jam%C3%B3n.","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Albóndigas de lenteja","name":"Albóndigas de lenteja","ingredients":["100 g de lentejas","50 g de pan rallado","1 zanahoria mediana rallada gruesa","1 calabacín mediano rallado grueso","50 g de champiñones picados","Harina","Agua","Huevos","Especias al gusto"],"steps":["Se ponen en remojo las lentejas la noche anterior y se escurren antes de la preparación.","En una olla mediana o grande, dependiendo de la cantidad de preparación se vierten las lentejas, la zanahoria, el calabacín y los champiñones. Se echa el agua justa para cubrir la mezcla y se pone al fuego sin tapar, cuando rompa a hervir se baja a fuego medio y se deja tapado 15 minutos o hasta que reduzca. Una vez terminada la cocción se le hecha la mitad del pan rallado y se deja enfriar.","Una vez fría lo que se hace es preparar tres platos, uno con harina, otro con huevo y otro con pan rallado y se pasa al siguiente paso.","Con las manos se hacen bolas de la preparación y se pasan por el huevo, el pan rallado y la harina (en este orden).","Para terminar se fríen en una sartén casi a la plancha poniendo cuidado de que no se quemen.","Esta preparación se utiliza para comer con ensaladas, en pan de pita (estilo ), como aperitivo o de cualquier forma que se quiera.","Hay que tener cuidado de que no se reduzca demasiado la preparación para que no se pegue.","El pan rallado que se le echa es para que absorba el agua sobrante así que hay que tener cuidado de echarle la cantidad exacta para que puedan luego apelmazarse pero tampoco pasarse para que no sepan solo a pan rallado.","Antes de freírlas pueden congelarse (paso 4) y aguantarán al menos un mes (si no más en el congelador).","Para terminar se le pueden agregar as especias que uno quiera al finalizar el paso número 2.","Artes culinarias/Recetas/Falafel (albondigas de garbanzos)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlb%C3%B3ndigas_de_lenteja","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Albóndigas de cerdo y vacuno","name":"Albóndigas de cerdo y vacuno","ingredients":["Carne de cerdo y vacuno picada.","Harina.","Pan rallado.","Huevo.","Ajo.","Perejil fresco.","Pizca de bicarbonato sódico, o en su defecto cerveza.","Sal.","Aceite de oliva.","Cebolla.","Almendras.","salsa de tomate.","Vaso de vino blanco o tinto","Sal","Aceite de oliva."],"steps":["Ponemos en una fuente la carne picada de cerdo y de vacuno, y las mezclamos si no lo están ya.","Se agrega el pan rallado y se mezcla, luego el huevo batido.","Machacamos en el mortero el ajo con el perejil y se lo añadimos a la masa y añadimos la sal. Hacemos una prueba en la sartén para ver si la masa ha salido como queríamos.","En una perola ponemos aceite de oliva y la cebolla picada la , le ponemos el vaso de vino blanco y la sal.","Trituramos todo junto con las almendras en la picadora, si está ligera le ponemos algo de harina.","Se deja reposar la masa durante media hora con el bicarbonato sódico o la cerveza, nos untamos las manos de algo de vinagre y empezamos a hacer pelotas de ella y pasándolas por la harina. También se puede poner harina en un vaso de agua y remover una bola de la masa de carne para formar la albóndiga","En una sartén con aceite de oliva caliente las vamos y pasándolas a la perola con la salsa.","Las dejamos un poco, de manera que se reduzca la salsa.","Se puede servir con acompañamientos de muchos tipos: patatas a lo pobre, patatas fritas o pasta."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlb%C3%B3ndigas_de_cerdo_y_vacuno","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajopuchero","name":"Ajopuchero","ingredients":["200 gr. de habichuelas secas o 400 remojadas.","1 mano de cerdo.","1 trozo de calabaza.","200 gr. de judías verdes.","4 Patata.","1 clara de huevo.","Ajoaceite.","Sal.","Pimienta."],"steps":["El día de antes se ponen las habichuelas en agua.","En una olla exprés se pone a hervir: la mano de cerdo, la calabaza, las judías verdes, las habichuelas (escurridas) y las patatas partidas en trozos (se realiza un pequeño corte y luego se fuerza el trozo hasta que se rompa).","Después de unos 20 o 30 minutos, se destapa la olla, se echa la clara del huevo, se deja cuajar y se quita el caldo que se ha de reservar. El tiempo indicado es para una olla exprés; para otro tipo de olla, consultar tiempos de cocción de las habichuelas. Salpimentar a gusto","En un bol o mortero grande, se ponen cuatro cucharadas de ajoaceite, se echa el caldo que hemos quitado y se remueve bien hasta que quede perfectamente mezclado y se espese un poco. Luego se añade el resto de la comida y se vuelve a remover bien. Servir bien caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjopuchero","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alajú","name":"Alajú","ingredients":["250 g de miel.","150 g de almendras o nueces tostadas.","125 g de pan rallado.","1 corteza de naranja.","2 obleas redondas de 20 cm de diámetro."],"steps":["Triturar la corteza de naranja con un poco de agua y pasarla por un colador.","poner la miel al fuego hasta que se funda.","ir agregando las almendras y el pan rallado, mezclándolo y dejando que cueza sin dejar de moverlo para que no se pegue.","Una vez conseguida una pasta espesa y uniforme, le añadimos algunas gotas de esencia de naranja que hemos obtenido al principio.","Ya retirado del fuego, extendemos la masa conseguida sobre una oblea, sin llegar a los bordes.","A continuación ponemos otra oblea encima y, utilizando algún objeto con superficie plana, presionamos levemente hasta que la masa llegue al borde. Imprescindible tener mucho cuidado para no romper la oblea."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlaj%C3%BA","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ajoarriero","name":"Ajoarriero","ingredients":["300 gr de bacalao sin desalar, necesitamos unos 250 gr del producto limpio de piel y espinas.","800 g de patata","3 dientes de ajo sin el tallo del interior","2 yemas de huevo","aceite de oliva al gusto","Sal al gusto"],"steps":["En una cazuela ponemos las patatas enteras con piel a cocer. Antes de que acaben de hacerse, se añade en la olla el bacalao en trozos grandes. Consideraremos que el bacalao está hecho cuando veamos que su carne se ha vuelto blanca","Sacamos las patatas y las dejamos enfriar, cuando se puedan manipular las pelamos y reservamos.","Sacamos el bacalao y cuando podamos lo limpiamos de piel y espinas dejando sólo la carne en unos 250gr. Una vez hecho lo reservamos junto con las patatas.","En un mortero picamos los dientes de ajo. Para que no salten podemos poner un poco de sal.","Cuando hayamos conseguido mezclar los tres ingredientes se añaden las yemas de huevo y un poco de aceite.","Continuamos removiendo la mezcla con el mazo hasta darle la consistencia deseada.","se puede añadir sal al gusto.","Cuanto más se remueve puede aumentar el volumen, hasta conseguir la suficiente “masa” para los comensales.","El aceite también aumenta la masa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAjoarriero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Ajoarriero_Navarra.jpg/960px-Ajoarriero_Navarra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brazeone","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Albóndigas de bacalao de Alpuente","name":"Albóndigas de bacalao de Alpuente","ingredients":["300 gr de bacalao sin desalar, necesitamos unos 250 gr del producto limpio de piel y espinas.","800 g de patata","3 dientes de ajo sin el tallo del interior","2 yemas de huevo","aceite de oliva al gusto","Sal al gusto"],"steps":["En una cazuela ponemos las patatas enteras con piel a cocer. Antes de que acaben de hacerse, se añade en la olla el bacalao en trozos grandes. Consideraremos que el bacalao está hecho cuando veamos que su carne se ha vuelto blanca","Sacamos las patatas y las dejamos enfriar, cuando se puedan manipular las pelamos y reservamos.","Sacamos el bacalao y cuando podamos lo limpiamos de piel y espinas dejando sólo la carne en unos 250gr. Una vez hecho lo reservamos junto con las patatas.","En un mortero picamos los dientes de ajo. Para que no salten podemos poner un poco de sal.","Cuando hayamos conseguido mezclar los tres ingredientes se añaden las yemas de huevo y un poco de aceite.","Continuamos removiendo la mezcla con el mazo hasta darle la consistencia deseada.","se puede añadir sal al gusto.","Cuanto más se remueve puede aumentar el volumen, hasta conseguir la suficiente “masa” para los comensales.","El aceite también aumenta la masa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlb%C3%B3ndigas_de_bacalao_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz al vino","name":"Arroz al vino","ingredients":["1 tazón de arroz","5 tazones de agua","1 tazón de vino blanco","1 pollo (puede ser una pechuga y sus muslos, o dos pechugas)","1 pimiento rojo","salsa de tomate (un tazón)","1 cebolla grande","1 diente de ajo","1 cucharada de mantequilla","1 hoja de laurel","3 clavos","tomillo","1 pastilla de caldo de pollo","aceite de oliva","sal y pimienta al gusto"],"steps":["Poner el agua en el cazo, con la hoja de laurel, y hacer caldo de pollo con ella. Para esto se puede usar la carcasa del pollo y sus menudillos, si no, podemos usar algún tipo de caldo de pollo en pastillas.","Lo calentamos todo a fuego vivo durante cinco minutos, y luego bajamos a fuego lento hasta que el arroz se termine de hacer. Si necesitáramos más caldo, podemos usar el que dejamos apartado. Entonces apagamos el fuego y dejamos reposar el arroz cinco minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_al_vino","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Arroz_con_hinojos_y_pollo.jpg/960px-Arroz_con_hinojos_y_pollo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Arepa","name":"Arepa","ingredients":["1 cucharada de aceite de maíz","agua","Masa de maíz o 2 tazas de harina de maíz","1 cucharadita de sal"],"steps":["Si está usando masa de maíz, simplemente agregue sal al gusto, opcionalmente queso, forme bolitas y aplánelas y pase al punto 5.","Si usa harina de maíz precocida, vierta una taza y media de agua en un recipiente, agregue la sal y una cucharadita de aceite.","Agregue progresivamente la harina diluyéndola en el agua, evitando que se formen grumos amasando con las manos, presionando con los dedos de forma que todos los ingredientes se mezclen hasta obtener una masa suave que no se pegue en las manos.","Forme bolas medianas y aplánelas, creando un redondel simétrico y un poco grueso.","Caliente una plancha o parrilla y humedezca de aceite.","Coloque las arepas (opcionalmente sobre hojas de bijao) y cocínelas.","También puede freírlas en abundante aceite caliente o llevarlas al horno previamente calentado a 180º C (350 ºF), y dejarlas hasta que al golpearlas levemente suenen a \"hueco\" y tengan un color dorado.","Arepa asada; elaborada de maíz blanco o amarillo o de harina precocida, preparada a la plancha, sobre budare o a la parrilla. Las arepas asadas se comen solas o rellenas de carnes (res, pollo, chicharrón), queso, embutidos, granos, salsas y múltiples combinaciones.","Arepa frita; elaborada con masa o harina de maíz precocida blanca o amarilla, queso rallado y sal. Se introducen en grasa animal o vegetal, aceite vegetal o mucha mantequilla o manteca de cerdo, previamente calentado en una sartén. También pueden ser dulces (con panela o papelón y anís).","Arepa hervida; se cocinan en agua hirviendo durante varios minutos hasta que comience a compactarse. Por lo general son de forma oval y se les da el nombre de \"bollos\" o \"bollitos\". No llevan ningún tipo de envoltura a diferencia de la hallaquita. No deben confundirse con los bollos pelones debido a que estos últimos llevan relleno. Suelen servirse untados con margarina o mantequilla.","Reina pepiada: Ensalada de gallina o pollo con mayonesa y aguacate.","Pelúa: Carne deshebrada y guisada (\"mechada\") con queso gouda rallado en grueso","Catira: Similar al anterior, pero sustituyendo la carne por pollo preparado de la misma forma.","Sifrina: Reina pepiada con adición de queso gouda rallado.","Dominó: Frijoles negros (caraotas) refritos con queso blanco duro rallado.","Rumbera: Pernil de cerdo asado con queso gouda rallado.","Rompe colchón: Mezcla de diversos mariscos (camarón, pulpo, pepitonas, ostras y calamares)","De pabellón: Combinación de frijoles negros (caraotas), carne mechada, rodajas de plátano maduro frito y un poco de queso blanco duro rallado. En la Isla de Margarita se sustituye la carne mechada por cazón.","Arepa de coco: es originaria del estado Zulia. Su concha es dura y su interior es muy suave. Su cocción es sobre parrilla y budare o plancha. La masa se coloca sobre una hoja de uva de playa o de plátano. La masa lleva coco y papelón.","Arepa de chicharrón: Lleva chicharrones triturados mezclados con la masa.","Arepita dulce o de anís: Se prepara con anís y papelón. Se hacen delgadas y se colocan en aceite hirviendo hasta que se inflen.","Arepa de maíz pelado: mejor conocida en la costa venezolana como \"Arepa Pelada\" o \"Arepa Raspada\" en Oriente, esta clase de arepa proviene del maíz pelado, que es aquel que conserva su cáscara y que se reblandece hirviéndolo con cal. Al molerlo, conserva los componentes nutritivos del lumen y la cáscara. Su sabor es muy similar al de las tortillas mexicanas.","Arepita frita: tal y como dice su nombre la arepa se mete en una freidora y es la acompañante del pabellón criollo. Una variante es la arepa frita de huequito, la cual posee en el centro un característico orificio. Esta última es típica de la región oriental.","Tostadas caroreñas: como su nombre lo indica son autóctonas de la ciudad de Carora, estado Lara. Consisten en arepas de tamaño pequeño elaboradas el día anterior, que se rellenan con lonchas de queso frito, se rebozan en huevo batido y se fríen en aceite. Se sirven cubiertas con salsa rosada y lluvia de queso blanco duro rallado.","Arepa cabimera: son propias de la ciudad de Cabimas, en el Estado Zulia. Son arepas fritas que se colocan cortadas en cuadros al fondo del plato donde se sirven, y se le agregan arriba de ellas ingredientes como lonjas de queso y jamón como base, luego pollo, carne mechada, huevo cocido, entre otros.","Arepa de trigo: en esta el ingrediente principal es la harina de trigo en vez del maíz, es típica de los estados andinos (Mérida, Trujillo y Táchira). También se le llama arepa andina.","En algunas ciudades es popular rellenar las arepas con una croqueta de carne, vegetales (lechuga y tomate) y salsas similar a una hamburguesa. En este caso se hace llamar popularmente Musiúa.","Las llamadas tostadas son arepas del día anterior que se rebozan en huevo batido, se fríen y se rellenan con lo que se desee.","Las que se elaboran de gran tamaño se les conoce coloquialmente como tumbabudare, rueda de camión o rueda de tractor.","Arepa boyacense: típica de Boyacá, se consigue al tostar una masa de trigo y maíz, mezclada con cuajada molida, mantequilla, sal y panela. En algunos pueblos se utiliza el maíz dos o tres meses después de la cosecha, para que se seque sin bajarlo de la mata.","Arepa valluna: típica del Valle del Cauca, también se come en los vecinos departamentos de Cauca y Nariño.","Arepa rellena: esta variedad es muy popular en el departamento del Valle del Cauca. Se pueden rellenar con queso y jamón, carne de res o pollo, hígado, camarones, queso o cualquier combinación de estos. También se les conoce como arepas con todo.","Arepa tolimense-huilense: el maíz se cocina con lejía, típicas del Tolima Grande (Tolima y Huila).","Sarapas. Típicas del Huila. se hacen con mazorca, harina de maíz, mantequilla y sal. La masa se asa en tiesto de barro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArepa","country":"Colombia","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Arepa_%27e_huevo._Baked._Healthy_awesomeness%21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Torrenegra","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Arequipe paisa","name":"Arequipe paisa","ingredients":["3 litros de leche","2 libras de azúcar","1 pizca de sal","½ cucharadita de bicarbonato","1 astilla de canela."],"steps":["Se ponen todos los ingredientes en una paila, preferiblemente de cobre, y se dejan hervir a fuego lento, sin necesidad de revolverse, hasta que el preparado se vea espeso.","Entonces, se bate con una grande de madera, y cuando empiece a verse el fondo de la paila, se retira del fuego y se vierte en otro recipiente cualquiera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArequipe_paisa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Amatriciana","name":"Amatriciana","ingredients":["400 g de espaguetis.","1 cebolla mediana.","150 g de panceta magra ahumada","4 cucharadas soperas de aceite de oliva.","300 g de puré de tomate.","100 g de queso parmesano."],"steps":["Cortar la panceta en lonchas de mediano grosor -unos 5 mm-.","Picar la cebolla, rociar la cebolla con las cuatro cucharadas de aceite de oliva.","Añadir a las cebollas y aceite de oliva el puré de tomates, poner la mezcla de cebolla, aceite y puré de tomates en una cacerola; la cacerola se pone al fuego hasta que el contenido llegue al punto de ebullición, en este momento se añaden a la salsa las lonchas de panceta (que sólo deben quedar doradas).","Tras esto dejar cocer muy suavemente (es decir con muy poco fuego) durante unos 30 minutos.","Hacer cocer en suficiente agua con sal a gusto los spaguetis hasta que estén al dente. Cuando los spaguetis han llegado al punto justo se los retira del fuego y se les hace escurrir a través de un colador (o percolador); luego se mezclan con la salsa amatrice, conviene que reposen con la salsa por lo menos unos cinco minutos antes de servir.","Cada plato de spaguetis con amatrice se espolvorea con el queso parmesano rallado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAmatriciana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Anticucho","name":"Anticucho","ingredients":["1 corazón de vaca","1 cabeza de ajos picados","sal y pimienta al gusto","1/2 cucharada de comino","2 cucharadas de orégano","1/2 taza de vinagre","1 taza de cerveza","4 cucharadas de ají panca molida","2 cucharadas de ají panca molido","1 taza de aceite","1 cucharadita de sal"],"steps":["Se corta el corazón en trozos pequeños eliminando los nervios y la grasa.","Condimentar con los ajos, la sal, pimienta, comino, orégano, vinagre, cerveza y ají panca. Dejar reposar dos horas por lo menos, aunque mucho mejor si lo haces de un día para otro.","Ensartar en las brochetas 3 ó 4 trozos y cocinarlos a la parrilla. Se puede intercalar entre los trozos de corazón algunas verduras.","Mientras se cocinan se van untando con el aderezo con una brocha confeccionada con tiras de panca de choclo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAnticucho","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Almendras y ajillos","name":"Almendras y ajillos","ingredients":["Almendras de la variedad marcona","Aceite de oliva","Ajo","Sal"],"steps":["Las almendras crudas le quitaremos la piel marrón, metiéndolas durante 5 minutos en agua caliente.","Preparamos una sartén con aceite de oliva, picamos ajos en láminas y los empezamos a freír junto con las almendras. El punto de las almendras nos lo dirán los ajos como deseemos de tostados.","Ponemos ajos y almendras sobre papel absorbente, le ponemos sal fina y dejamos enfriar.","Los envasamos en tarros herméticos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlmendras_y_ajillos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Anchoas artesanas","name":"Anchoas artesanas","ingredients":["Boquerones frescos","Laurel.","Sal","Recipientes de cristal de buena tapa.","Aceite de oliva."],"steps":["En un recipiente ponemos sal en el fondo, luego los boquerones enteros ordenados y sal.","Se repite la operación ésta hasta acabar.","Le ponemos peso encima.","Se dejan una semana en la parte baja del frigorífico.","Sacamos el recipiente y recogemos ese líquido desprendido.","Descabezamos y destripamos los boquerones.","Ponemos los lomos en esta salmuera.","Los tenemos una semana","Tiramos esta salmuera y lavamos los lomos.","Recortamos con unas tijeras los lomos y le quitamos frotando la piel plateada.","Los envasamos en botes limpios.","Rellenamos con aceite de oliva y un trozo de hoja de laurel por bote."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAnchoas_artesanas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz al vino 2","name":"Arroz al vino 2","ingredients":["Arroz.","Tomate rojo maduro.","Pimientos.","Cebolla.","Un poco del caldo del cocido.","Clavo de olor.","Latilla de pimientos morrones.","Aceite de oliva.","Vaso de vino blanco.","Manteca de cerdo.","Sal"],"steps":["En un cazuela de barro, ponemos 3 cucharadas de manteca de cerdo, sofreímos los ajos cuando los tengamos ponemos el pollo troceado y lo vamos haciendo.","Cuando lo tengamos dorado, le ponemos el vino, el clavo de olor y la hoja de laurel.","En una sartén con aceite de oliva, sofreímos la cebolla picada muy fina, el tomate rojo, y los pimientos, le ponemos el caldo del cocido y tras un hervor se lo ponemos a la cazuela del pollo.","Cuando comience a hervir le ponemos el arroz y a fuego fuerte lo tenemos como 22 minutos,dejamos reposar y adornamos con tiras de los pimientos morrones."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_al_vino_2","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Arroz_con_hinojos_y_pollo.jpg/960px-Arroz_con_hinojos_y_pollo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Anchoas en vinagre","name":"Anchoas en vinagre","ingredients":["Anchoas frescos.","Vinagre.","Sal","Perejil fresco.","Ajo."],"steps":["Se descabezan las anchoas y se le sacan las tripas, se lavan y en un recipiente abierto se cubren de vinagre y de sal.","Pasado este tiempo se les quita la espina, se lavan un poco y en una plana se van poniendo con ajo y el perejil picado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAnchoas_en_vinagre","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arepa de huevo","name":"Arepa de huevo","ingredients":["Un litro de aceite de maíz","agua","Masa de maíz o 2 tazas de harina de maíz","1 cucharadita de sal","Queso costeño rallado"],"steps":["Si está usando masa de maíz, simplemente agregue sal al gusto, opcionalmente queso, forme bolitas y aplánelas y pase al punto 5.","Si usa harina de maíz precocida, vierta una taza y media de agua en un recipiente, agregue la sal y una cucharadita de aceite.","Agregue progresivamente la harina diluyéndola en el agua, evitando que se formen grumos amasando con las manos, presionando con los dedos de forma que todos los ingredientes se mezclen hasta obtener una masa suave que no se pegue en las manos.","Forme bolas medianas y aplánelas, creando un redondel simétrico y un poco grueso.","Caliente el aceite.","Empiece a freír, echando con una cuchara aceite caliente sobre la superficie de la arepa para que se sople, formándose una cavidad entre el grueso de la masa y una delgada costra que la recubre.","Saque y haga una abertura de unos cuatro centímetros en la costra.","Introduzca un huevo de gallina crudo.","Opcionalmente, cierre el orificio con un poco de masa cruda y vuelva a meter la arepa en el aceite caliente hasta que se terminen de freír tanto la arepa como el huevo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArepa_de_huevo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Arepa_%27e_huevo._Baked._Healthy_awesomeness%21.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Torrenegra","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Arroz al horno con maíz","name":"Arroz al horno con maíz","ingredients":["1 taza de arroz precocido","2 tazas de agua","2 mazorcas de maíz dulce (o una lata mediana de granos de maíz dulce)","1 taza de crema","Sal al gusto"],"steps":["Lavar el arroz y colocarlo en una con las dos tazas de agua y sal al gusto","Llevar a ebullición a fuego alto, luego bajar el fuego al mínimo y tapar la olla","Cocinar hasta que se evapore el agua","Si se usa maíz dulce enlatado, escurrirlo","Precalentar el horno a 350°F (180°C)","En un refractario de vidrio resistente al calor, colocar el arroz","A continuación colocar los granos de maíz dulce","Bañar con crema","Hornear por 10 minutos","Este arroz puede servirse como guarnición."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_al_horno_con_ma%C3%ADz","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arco iris glacial","name":"Arco iris glacial","ingredients":["1 caja de gelatina de mora","1 caja de gelatina de piña","1 lata grande de leche condensada","4 tazas de leche en polvo preparada según instrucciones","2 cucharadas de crema de leche","4 cubos de hielo","Gotas de vainilla al gusto"],"steps":["Preparar las gelatinas según las instrucciones de la caja con media taza menos de agua.Llevar a la hasta que cuajen.Cortar las gelatinas en cuadritos y repartirlas en cada vaso","Aparte, licuar la leche condensada con los ingredientes restantes. Verter la mezcla sobre la gelatina.","Servirla bien fría"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArco_iris_glacial","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Alubias con chorizo","name":"Alubias con chorizo","ingredients":["Alubias blancas cocidas, 500 gramos (450 escurridas).","Agua o caldo de pollo, un vaso y medio.","Cebolla media, cortada en daditos (brunoise).","Pimiento rojo, opcional.","Chorizo curado, unos 8 trozos.","Tomate rallado o triturado.","Azúcar para quitar acidez al tomate.","Pimentón dulce, 1 cucharadita.","Sal, una pizca.","Aceite, para freir.","Sartén","Tabla para cortar la cebolla."],"steps":["Se pica la cebolla en daditos y se frien en la sarten junto con los ajos enteros, previamente pelados.","Se corta el chorizo en trocitos y se añade a los ingredientes anteriores para sofreirlos.","Cuando la cebolla esté pochada, se añade el pimentón y se remueve.","Finalmente, se añade el bote de alubias blancas, el vaso y medio de agua y la sal, dejándolos cocinar 10-15 minutos a fuego bajo-medio (a potencia 3 de 9 de la encimera eléctrica)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAlubias_con_chorizo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ad/Cocina_Palentina_Alubias_de_Salda%C3%B1a_con_Chorizo_001.jpg/960px-Cocina_Palentina_Alubias_de_Salda%C3%B1a_con_Chorizo_001.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valdavia","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Arroz al horno de Emilia de Potries","name":"Arroz al horno de Emilia de Potries","ingredients":["4 tazas de arroz (aproximadamente 375 g).","7 tazas de caldo.","1 morcilla de cebolla.","8 trozos de costilla de cerdo.","4 trozos de pollo.","1 patata cortada a rodajas finas.","2 tomates cortado en rodajas gordas.","1 pimiento rojo cortado a tiras.","1 cabeza de ajos.","Un puñado de habichuelas blancas y garrofón.","Azafrán.","Aceite de oliva.","Sal."],"steps":["Cazuela para el horno.","Una olla","1 espátula.","1 cuchillo.","1 rallador.","1 tenedor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_al_horno_de_Emilia_de_Potries","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Arr%C3%B2s_al_forn_D%27Emilia_de_Potries.jpg/960px-Arr%C3%B2s_al_forn_D%27Emilia_de_Potries.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TMPotries","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Arroz chaufa con pato asado","name":"Arroz chaufa con pato asado","ingredients":["6 tazas de arroz","300 gramos de pato asado cortado en cuadraditos","2 cucharadas de cebolla china","1/2 cucharadita de sal","6 cucharaditas de sillao","2 huevos","6 cucharadas de aceite","1/2 cuchjaradita de sazonador","kion"],"steps":["Batir los huevos y freirlos en una sartén con 2 cucharadas de aceite haciendo una tortilla y picar.","En la misma sartén con la tortilla calentar 4 cucharadas de aceite, agregar el arroz cocido, revolverlo bien, agregar sal, sazonador, kion y sillao hasta que tome un color parejo.","Agregar el pato asado y la cebollita china, mezclar y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_chaufa_con_pato_asado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz chaufa con langostinos","name":"Arroz chaufa con langostinos","ingredients":["6 tazas de arroz","300 gramos de langostinos hervidos, pelados y cortados en trozos","2 cucharadas de cebolla china picada","1/2 cucharadita de sal","6 cucharadas de sillao","2 huevos","6 cucharadas de aceite","1 cucharadita de pisco con u n trozo de kion aplastado","1/2 cuchjaradita de sazonador","sal","pimienta"],"steps":["Sazonar los langostinos con sal, pimienta, 1 cucharadita de pisco con kion, sazonador y chuño, luego freírlos rápidamente en una cucharada de aceite. reservar.","Batir los huevos y freírlos en una sartén con 2 cucharadas de aceite haciendo una tortilla; picar.","En la misma sartén calentar 3 cucharadas de aceite, agregar el arroz cocido y revolverlo bien con la sal, sazonador, sillao y pimienta. Cuando toman un color uniforme agregar los langostinos; seguir revolviendo, agregar cebollita china y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_chaufa_con_langostinos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz chaufa con pollo","name":"Arroz chaufa con pollo","ingredients":["6 tazas de arroz cocido sin sal.","300 gramos de pechuga de pollo picado en cuadraditos","2 cucharadas de cebolla china picada","1/2 cucharadita de sal","6 cucharadas de sillao","2 huevos","7 cucharadas de aceite","1/2 cuchjaradita de sazonador","pimienta","1 pizca kion"],"steps":["Batir los huevos y freirlos en una sartén con 2 cucharadas de aceite haciendo una tortilla y picar.","Sazonar el pollo con sal, pimienta, sazonador y chuño, luego freírlo con dos cucharadas de aceite.","En la misma sartén calentar 3 cucharadas de aceite, agregar el arroz cocido y revolverlo bien, colocar el pollo y el huevo picado; seguir revolviendo, agregar cebolla china, kion o Jengibre, sal, sazonador, sillao y pimienta, mezclar bien y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_chaufa_con_pollo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz chaufa con sam sem","name":"Arroz chaufa con sam sem","ingredients":["6 tazas de arroz cocido sin sal.","300 gramos de langostinos","150 gramos de chanco asado","150 gramos de pechuga de pollo picado","2 cucharadas de cebolla china picada","6 cucharadas de sillao","1/2 cucharadita de pisco con jugo de kion rallado y exprimido","2 huevos","7 cucharadas de aceite","sazonador","sal","pimienta","2 cucharadas de chuño"],"steps":["Sazonar los langostinos con sal, pimienta, 1/2 cucharada de pisco, sazonador y chuño; luego freírlos en una cucharada de aceite y cortarlos en cuadraditos; hacer lo mismo con el pollo y el chancho, freírlos con una cucharada de aceite. Reservar.","Batir los huevos, hacer una tortilla y picarla.","En la misma sartén con 3 cucharadas de aceite, agregar el arroz cocido y revolverlo bien, agregar la cebolla china, sal sazonador, sillao y pimienta, revolver bien, al uniformarse el color, agregar los langostinos, pollo, chancho asado; seguir revolviendo y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_chaufa_con_sam_sem","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con leche","name":"Arroz con leche","ingredients":["4 vasos de arroz","1 litro y medio de leche","2 cucharadas grandes de azúcar","2 palitos de canela"],"steps":["Se deja en remojo bien cubierto de agua durante la noche anterior (por lo menos 3 horas).","Se cuece el arroz (por lo menos 40 minutos).","Se remueve mientras se cuece.","Se echa la leche en un recipiente y le incluimos el azúcar y la canela.","Luego agregamos la leche con todo sus variados en el recipiente del arroz.","Removemos el arroz con la leche y lo echamos en un recipiente con canela por encima.","Y por último se mete en el frigorífico para que se enfríe."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_leche","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1c/Arroz_con_leche%2C_postre.jpg/960px-Arroz_con_leche%2C_postre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Arroz con costra","name":"Arroz con costra","ingredients":["2 bandejas de muslos de pollo sin hueso","10 morcillas de cebolla","6 u. longanizas blancas","6 u. longanizas rojas","8 huevos","3 tazas de arroz","1 tomate o el equivalente en tomate de lata triturado (dos cucharadas)","3 dientes de ajo","1 cucharadita de pimentón","1 pizca de perejil","1 sobre de Carmencita (azafrán)"],"steps":["Freír los muslos de pollo previamente condimentados con sal y pimienta","Freír las longanizas","Freír las morcillas","Retirar y apartar las tres cosas","Hacer un sofrito de tomate con los tres dientes de ajo y el perejil","Poner a hervir en la cazuela de barro el agua medida para el arroz añadiéndole el sofrito y el azafrán. Cuando hierva, añadir el arroz y el pollo","A los siete minutos aproximadamente se quedará sin agua","Colocar las morcillas y los trozos de longaniza ya frita por encima","Batir los huevos y echarlos por encima","Meter al horno durante 25 minutos a 200º (si se dora mucho bajar la temperatura del horno)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_costra","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Arroz_con_costra.jpg/960px-Arroz_con_costra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hinzel","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Arroz con gandules","name":"Arroz con gandules","ingredients":["1/2 libra de gandules frescos","4 tazas de agua","2 cucharaditas de sal","1/4 onza de tocino","1/2 onza de jamón de cocinar","1 cebolla pequeña","1 ají dulce","1 pimiento verde pequeño","1 tomate pequeño","2 hojas de culantro","2 ramitas de cilantro, lavadas","1 1/2 cucharadas de aceite vegetal con hachote","2 aceitunas rellenas","1/8 taza de salsa de tomate","1/4 cucharadita de alcaparras","1 1/8 tazas de arroz","1 1/2 taza de agua (en la que hirvieron los gandules)"],"steps":["Combine los gandules con las 4 tazas de agua y póngalos a fuego alto.","Cuando hierva, tape y cueza por 30 minutos.","Agregue la sal y cueza por otros 15 minutos.","Escurra y reserve 1 ½ tazas del líquido con que hirvieron los gandules.","En un caldero, dore el tocino y el jamón.","Añada la cebolla, el ají, el pimiento, el tomate, las hojas de cilantro y el cilantrillo, todo esto cortado en pedacitos y sofría a fuego bajo.","Añada el aceite vegetal con achiote, las aceitunas, la salsa de tomate y las alcaparras y mezcle.","Lave bien el arroz, escurra y añada, mezclándolo bien.","Agregue los gandules al arroz y sofría por unos minutos.","Añada las 1 ½ tazas de líquido que reservó y cueza a temperatura moderada hasta que seque.","Voltee el arroz.","Tape el caldero y cueza 30 minutos a fuego bajo.","A la mitad del tiempo voltee el arroz nuevamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_gandules","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con liebre","name":"Arroz con liebre","ingredients":["4 cucharadas aceite de oliva","2 cebollas medianas","3 ajos","1 pimiento","1 liebre","2 tazas arroz medianas","1 taza tomate medianas","Sal a gusto."],"steps":["Se pone al fuego una con el aceite de oliva hasta cubrir el fondo. Cuando el aceite esté caliente se dora la liebre previamente sazonada y troceada y la apartamos.","En el mismo aceite se pone a la cebolla, los ajos y el pimiento cortado muy pequeño.","Más tarde, se incorpora el tomate triturado, se salpimienta y se deja cocer a fuego lento unos diez minutos; pasados estos, se sube el fuego e incorpora la liebre y agua que lo cubra todo.","Cuando empiece a hervir se baja el fuego y se deja cocer a fuego lento hasta que la liebre esté tierna, entre 40 y 60 minutos.","Cuando la liebre está tierna se aparta algo más de medio litro de caldo, que se reserva en caliente para ir añadiendo si fuese necesario y se echa el arroz y las tiras de pimiento, se rectifica de sal y se cuece durante 5 minutos a fuego vivo.","Se baja a fuego medio otros 12 minutos, se apaga el fuego y se deja reposar 3 minutos más. Es aconsejable que quede caldoso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_liebre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con granos","name":"Arroz con granos","ingredients":["200 gr. de habichuelas pintas (granos)","300 gr. de arroz.","1 morcilla por persona.","1 chorizo por persona.","1 longaniza por persona .","1 trozo de tocino por persona.","2 dientes de ajo.","Aceite de Oliva.","Sal.","Laurel.","Tomate rallado.","Azafrán."],"steps":["Poner las habichuelas en remojo la noche anterior.","Quitar el agua del remojo y echar las judías en una olla con agua, en la que añadiremos el azafrán, el laurel , la morcilla, el chorizo, la longaniza y el tocino.","Hacer un sofrito con los ajos y el tomate rallado, y añadir a lo anterior.","Poner a hervir hasta que las habichuelas estén casi blandas (para evitar que se deshagan mientras se hace el arroz). El tiempo de cocción depende de la olla utilizada; en una normal, unos 30 minutos.","Una vez cocidas, se echa el arroz y se deja cocer hasta que esté meloso, pues no debe servirse seco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_granos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/02/Arroz_con_Leche_y_Caf%C3%A9.jpg/960px-Arroz_con_Leche_y_Caf%C3%A9.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Armando Olivo Martín del Campo","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Arroz con collejas","name":"Arroz con collejas","ingredients":["500g collejas en crudo","250g jamón o panceta en tacos","300g de arroz","3 dientes de ajos","2 cucharadas soperas aceite de oliva virgen extra","sal","1 hoja de laurel"],"steps":["Preparar las collejas quitando las partes duras y hojas estropeadas, lavar bien.","Sofreír a fuego lento dos ajos laminados con el aceite, el jamón o panceta y cuando los ajos estén dorados añadir las collejas y cocinar hasta que estén blanditas.","Cocemos el arroz en agua hirviendo con sal, un ajo y el laurel. Teniendo en cuenta que si lo queremos seco la cantidad de agua es el doble que de arroz.","A mitad de cocción (10 min) añadir todo el sofrito. Remover con cuidado, corregir de sal y terminar la cocción del arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_collejas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz blanco","name":"Arroz blanco","ingredients":["2 vasos de arroz redondo.","agua.","3 dientes de ajo.","1 cebolla pequeña (o la mitad de una grande).","aceite de oliva","1 pizca de sal, al gusto."],"steps":["Pelamos los ajos y los cortamos en laminas. Asimismo, pelamos la cebolla.","En una olla, se pone el aceite y, con fuego alto, se echa el ajo y el arroz, cocinándolos hasta que estén dorados.","Se echa el agua, en la proporción de dos vasos de agua por cada vaso de arroz y se añaden las cebollas y la sal.","A fuego alto, cuando el agua empiece a hervir, se tapa la olla y se baja el fuego.","Consumida el agua, se retira la tapa y dejaremos que se cueza 5 minutos más, momento en el que se apaga el fuego.","Se deja reposar 3 minutos en la olla, antes de llevarlo a la mesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_blanco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/86/Poroto_con_arroz_blanco_y_chorizo.jpg/960px-Poroto_con_arroz_blanco_y_chorizo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Arroz blanco al microondas","name":"Arroz blanco al microondas","ingredients":["Agua 600 ml","Aceite de oliva 15 ml (1 cucharada)","Arroz redondo 250 g","Dientes de ajo, de 1 a 3","1 cebolla pequeña (o la mitad de una grande), opcional.","1 pizca de sal, al gusto.","Opcional, perejil"],"steps":["Pelamos los ajos y los cortamos en laminas. Asimismo, pelamos la cebolla y la cortamos en .","Hervimos el agua en un cazo, ya que es más seguro que en el microondas, debido al fenómeno del supercalentamiento (también conocido como defervescencia).","Ponemos el arroz, el aceite, la sal, el ajo y perejil en polvo en un bol resistente al microondas. Añadimos el agua hirviendo.","En un recipiente apto para microondas, se pone el el arroz, el aceite, la sal, el ajo y perejil y se añade el agua hirviendo.","Se cubre el bol con film de cocina (pinchado varias veces con agujeros pequeños, para que salga el vapor), la tapadera del recipiente o un plato.","Cocinamos a 800 W durante 6 minutos, luego a 600 W durante 8 minutos más.","Se deja reposar 3 minutos en en el bol, antes de llevarlo a la mesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_blanco_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con leche al microondas","name":"Arroz con leche al microondas","ingredients":["1/4 de taza de arroz","1 taza de leche.","1 ralladura de limón.","Azúcar, al gusto.","canela."],"steps":["Ponemos todos los ingredientes, salvo la canela y el azúcar, en un recipiente apto para microondas.","Lo ponemos","Añadimos azúcar y lo ponemos más.","Dejar reposar unos minutos, si lo deseamos, y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_leche_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con brócoli al microondas","name":"Arroz con brócoli al microondas","ingredients":["1 taza de arroz.","3 tazas de agua.","1/2 pastilla de caldo.","Brócoli.","Queso mozzarella, azul u otro desgranado o rallado, al gusto.","Aceite","Pimienta o sal."],"steps":["En un bol o recipiente apto para el microondas, ponemos el arroz, el agua y la pastilla de caldo","Ponemos el microondas","Revolvemos, ponemos el brócoli, la mozzarella y lo ponemos otros más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_br%C3%B3coli_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con leche en olla GM","name":"Arroz con leche en olla GM","ingredients":["de arroz redondo o 150g","1 litro de leche o bebida vegetal, como puede ser leche de avena.","Canela","Piel de medio limón o naranja","150 g de azúcar o edulcorante"],"steps":["Ponemos todos los ingredientes en la cubeta de la olla.",", , , .","Dejamos .","Servir"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_leche_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz caldoso en olla GM","name":"Arroz caldoso en olla GM","ingredients":["150 g de almejas pequeñas","100 g de gambas enteras sin pelar","600 g de agua","1 o 2 dientes de ajo","60 g de tomate triturado en conserva","50 g de pimiento rojo","50 g de pimiento verde","50 g de aceite de oliva virgen extra","140 g de arroz, preferentemente de grano redondo","50 g de vino blanco o tinto, al gusto.","1 pellizco de hebras de azafrán","1 cucharadita de sal o pimienta, al gusto","20 g de zumo de naranja o limón (opcional)"],"steps":["Hacemos el fumet con los cuerpos de las gambas, , , , .","Colamos y reservamos","Picamos el ajo, tomate, pimientos y añadimos en la cubeta junto 50 g de aceite.","por defecto (es decir, , ), con .","Añadimos el arroz y rehogamos un par de minutos. .","Añadimos el vino blanco, zumo naranja, azafrán, perejil y fumet.","o , , . y .","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_caldoso_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con habas y alcachofas","name":"Arroz con habas y alcachofas","ingredients":["400 g de arroz.","1/2 pollo troceado.","250 g de chuletas de cerdo troceadas.","1/2 conejo troceado (opcional).","400 g de alcachofas.","250 g de habas.","1 gavilla de ajos tiernos.","250 g de tomate rallado.","100 g de guisantes (opcional).","Azafrán.","Aceite de oliva.","Sal.","Agua."],"steps":["Antes de empezar preparamos las verduras, troceándolas y limpiándolas, manteniéndolas en recipientes separados, ya que las añadiremos unas detrás de otras.","Añadimos aceite a la sartén y una vez nivelada, encendemos el fuego para empezar a sofreír la carne en el centro. Una vez esté bien dorada, lo apartamos en los bordes de la sartén.","Seguidamente, sofreímos los ajos tiernos y el tomate, y, a continuación, el resto de verduras, habas, guisantes y alcachofas, teniendo cuidado para que no se quemen.","Cuando estén sofritas las verduras, añadimos 3 partes de agua por 1 de arroz y controlamos el nivel donde queda el agua en la sartén.","Dejamos todos los ingredientes hirviendo a fuego no demasiado fuerte durante 30-45 minutos hasta que las verduras estén cocidas.","Reponemos el agua hasta el nivel de antes, añadimos el arroz y el azafrán, lo distribuimos por toda la sartén y catamos y rectificamos de sal.","Cazuela honda o sartén.","1 cuchara.","1 cuchillo.","1 rallador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_habas_y_alcachofas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/03/Arroz_caldoso_con_costilla_de_cerdo%2C_pollo%2C_alcachofas_y_borrachitos_%28habas_tiernas_con_piel%29.jpg/960px-Arroz_caldoso_con_costilla_de_cerdo%2C_pollo%2C_alcachofas_y_borrachitos_%28habas_tiernas_con_piel%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Arroz caldoso con habichuelas, nabos y pencas","name":"Arroz caldoso con habichuelas, nabos y pencas","ingredients":["350 g de arroz.","1/2 pollo troceado.","250 g de chuletas de cerdo troceadas.","1 hueso de cadera de ternera.","250 g de habichuelas blancas.","1 napicol grande.","1/2 de tomate rallado.","2 pencas de cardo.","2-3 dientes de ajo","1/2 de limón escurrido.","Azafrán.","Aceite de oliva.","Sal.","Agua."],"steps":["Cazuela honda.","1 cuchara.","1 cuchillo.","1 rallador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_caldoso_con_habichuelas%2C_nabos_y_pencas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz caldoso con galeras, sepionet y alcachofas","name":"Arroz caldoso con galeras, sepionet y alcachofas","ingredients":["400 g de arroz.","500 g de sepionetsOpción arroz caldoso.","8 galeras.","400 g de alcachofas.","250 g de habas.","100 g de guisantes (opcional).","250 g de tomate rallado.","1 manojo de ajos tiernos.","Azafrán.","Aceite de oliva.","Sal.","Agua."],"steps":["Antes de empezar preparamos las verduras, troceándolas y limpiándolas, manteniéndolas en recipientes separados, ya que las añadiremos unas detrás de otras.","También limpiaremos los sepionets y lavaremos las galeras.","Añadimos aceite a la sartén y sofreímos las galeras, que reservamos una vez estén sofritas.","Después sofreímos los ajos tiernos y el tomate, y, a continuación, el resto de verduras, habas, guisantes y alcachofas, teniendo cuidado para que no se quemen.","Cuando estén sofritas las verduras, añadimos los sepionets y sofreímos 2 minutos sin parar de remover. A continuación, añadimos 3 partes de agua por 1 de arroz y controlamos el nivel donde queda el agua en la sartén.","Dejamos todos los ingredientes hirviendo a fuego no demasiado fuerte durante 30-45 minutos hasta que las verduras estén cocidas.","Reponemos el agua hasta el nivel de antes, añadimos el arroz, el azafrán y las galeras, lo distribuimos por toda la sartén y catamos y rectificamos de sal.","Dejamos cocer hasta que el arroz esté en su punto (unos 20 minutos).","Otras opciones:Si en la pescadería no hay galeras, puedes sustituirlas por gambones.","Cazuela honda.","1 cuchara.","1 cuchillo.","1 rallador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_caldoso_con_galeras%2C_sepionet_y_alcachofas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Atascaburras","name":"Atascaburras","ingredients":["1 kg de patatas.","300 g de bacalao.","2 dientes de ajo.","1/4 L de aceite de oliva.","3 huevos duros.","50 g de nueces."],"steps":["Se cuecen las patatas junto con el bacalao, que previamente ha sido lavado pero no desalado, durante unos 30 minutos.","Una vez cocido, el bacalao es desmenuzado, retirando la piel y las espinas.","Se pica el ajo en el y se va añadiendo poco a poco la patata y el bacalao junto con alguna cucharada del caldo de cocción.","Añadir el aceite sin dejar de remover. El resultado ha de ser una mezcla muy espesa y lo más homogénea posible."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAtascaburras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/f/fe/Atascaburras.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ibancito","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Asadurillas al vino con ajillos","name":"Asadurillas al vino con ajillos","ingredients":["Asadurillas de choto.","Ajo.","1 vaso de vino blanco.","1 Hoja de laurel.","Sal","Aceite de oliva."],"steps":["Troceamos las asadurillas y en una sartén las sofreímos con los ajos y la hoja de laurel.","Cuando esté a punto de hacerse, le ponemos el vaso de vino blanco y la sal.","Dejamos que reduzca la salsa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAsadurillas_al_vino_con_ajillos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Asado de cerdo","name":"Asado de cerdo","ingredients":["Un trozo de carne fresca de jamón.","Cebolla.","Perejil fresco.","Ajo.","Vaso de vino blanco.","Pimienta en grano.","Sal.","Aceite de oliva."],"steps":["Aliñamos la carne con el ajo machacado, el perejil fresco, la sal y lo tenemos marinando 48 horas.","En una cazuela con tapadera, ponemos aceite de oliva, picamos la cebolla en tiras finas y vamos haciendo el trozo aliñado de carne de cerdo.","Cuando lo tengamos recogemos el caldo y la cebolla y lo pasamos por la batidora, la carne la cortamos en lascas y esta salsa se le pone por encima","Se espolvorea pimienta recién molida por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAsado_de_cerdo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Asado_de_cerdo_%28Berenjenas%29.JPG/960px-Asado_de_cerdo_%28Berenjenas%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Arroz negro","name":"Arroz negro","ingredients":["400 g de arroz","2 sepias medianas","6 gambones","250 g de costilla de cerdo","4 bolsas de tinta","2 dientes de ajo","1 pimiento rojo","1 cebolla grande.","2 tomates medianos maduros","10 tazas de caldo de pescado (es orientativo, guardar la proporción de 2 de caldo por 1 de arroz)","8 cucharadas de aceite","2 ñoras","Un poco de perejil","Unas hebras de azafrán","Sal","Salsa allioli"],"steps":["Limpiamos las sepias, las cortamos en trozos y los escurrimos.","Calentamos el aceite en una tartera amplia o cazuela de barro y freímos los dientes de ajo pelados y las ñoras limpias y sin pepitas. En cuanto se doren, los sacamos y los machacamos en un mortero junto con la tinta y el perejil.","Ponemos luego la cebolla, muy bien picada, y la dejamos hacer hasta que este muy marrón (ojo, no quemada).","Llegado a este punto, agregamos la costilla en trozos pequeños y la sofreímos entre 8-10 minutos.","Ponemos luego la sepia, el pimiento en trozos y los tomates rallados. Cocinamos hasta que este todo hecho.","Rehogamos el arroz durante unos minutos y regamos con el caldo de pescado hirviendo, añadimos el machacado del mortero y el azafrán y ponemos a fuego vivo durante 8 minutos, luego colocamos los gambones, rectificamos de sal y dejamos cocer durante otros 8 o 10 minutos a fuego más lento (se puede meter al horno, ya caliente, para terminar y evitar que se agarre). Tapar y dejar reposar 5-7 minutos.","Servir y acompañar con salsa allioli (debe ser allioli auténtico, no mayonesa con ajo)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_negro","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Arroz_negro_C%C3%A1diz.jpg/960px-Arroz_negro_C%C3%A1diz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Arroz para Sushi","name":"Arroz para Sushi","ingredients":["1 kg Arroz Japonés","5 tazas de agua","1 taza de vinagre","1 taza de azúcar blanco","1 cucharadita de sal","1/2 cucharadita de hondashi (polvo de pescado)","2 cucharadas de sake"],"steps":["Lave el arroz de 3 a 4 veces con agua fresca.","Escurra toda el agua y agregue las 5 tazas de agua.","Cocine en una olla arrocera eléctrica por 20 minutos y déjela en la olla por 20 minutos más.","Luego coloque el Arroz en un recipiente amplio y esparza el Arroz cocido en él para enfriarlo","Mezcle en una olla a fuego lento todos los ingredientes del Amazu, espere a que todos los ingredientes estén perfectamente homogeneizados y retire del fuego antes de que hierva la mezcla.","Aplique el Amazu con movimientos envolventes suaves, recuerde que el arroz esta caliente y puede deshacerse y lo ideal es que el Arroz se vea natural con el grano entero"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_para_Sushi","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Atol de plátano","name":"Atol de plátano","ingredients":["3 plátanos maduros","1 1/2 litros de agua","1 raja de canela","Canela en polvo, al gusto","Azúcar al gusto","Una pizca de sal"],"steps":["Lavar los plátanos, cortarlos en 3 partes y ponerlos a cocer en agua, con la canela","Cuando estén cocidos, remover la cáscara y licuarlos, con agua de la cocción","Ya licuados, regresarlos al agua donde se cocieron","Agregar el azúcar y la pizca de sal","Llevar a ebullición a fuego medio bajo, hasta que tenga la consistencia deseada, revolviendo constantemente","Servir en tazas y espolvorear canela en polvo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAtol_de_pl%C3%A1tano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Atol de elote","name":"Atol de elote","ingredients":["2 tazas de granos de elote amarillo, maduro","Agua cantidad necesaria","1 taza de azúcar","1/2 cucharadita de sal","1 raja de canela"],"steps":["Licuar por pocos los granos de elote, con agua, unos 3/4 de taza","Agregar agua hasta completar un litro","Agregar la canela y el azúcar","Poner a hervir a fuego lento, revolviendo constantemente","Al hervir, agregar la sal","Cocer por unos 10 minutos adicionales","Servir en tazas, espolvoreando canela en polvo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FAtol_de_elote","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con pollo sencillo","name":"Arroz con pollo sencillo","ingredients":["Tomates","Pimientos rojos","Trozos de pollo.","Arroz","Sal al gusto"],"steps":["Se tritura el tomate en la batidora.","Se corta el pimiento rojo y se sofríe en aceite.","Se frien los trozos de pollo","Se pone el aceite que se ha utilizado para freir en la sartén (paellera) con el pimiento, tomate y pollo y se añade el arroz.","Se echa agua hasta cubrir el arroz y se pone a fuego fuerte hasta que hierva (aproximadamente 15 minutos). Una vez que ha hervido, se pone a fuego lento 5 minutos.","Pasado ese tiempo, se saca el arroz del fuego y se deja descansasr 5 minutos antes de servirlo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_pollo_sencillo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz zambito","name":"Arroz zambito","ingredients":["1/2 taza de arroz","1 1/2 tazas de agua","Leche","6 granitos de anís","4 granos de clavo de olor","2 cucharadas de coco rallado","2 cucharadas de nueces picadas","2 cucharadas de pasas","250g de chancaca (para el color zambito)","Sal","Canela molida","Mantequilla"],"steps":["En una olla al fuego ponga el agua, la sal, el anís y la canela; cuando comience a hervir agregue el arroz bien lavado y deje a fuego lento hasta que esté bien cocido.","Aparte, en una olla al fuego ponga la chancaca, el agua, las nueces, el coco y la mantequilla.","Deje hasta que la chancaca se disuelva.","Cuando el arroz esté cocido vierta el preparado anterior, las pasas, la leche y mover hasta que tome punto.","Retire del fuego y vierta una dulcera hasta que enfríe.","Gastronomía del Perú"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_zambito","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3c/Arroz_zambito_04072010.jpg/960px-Arroz_zambito_04072010.jpg?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Dtarazona","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz de cebada con leche","name":"Arroz de cebada con leche","ingredients":["1 taza de arrozz de cebada.","3 tazas de agua","1 litro de leche","5 ramas de canela","5 granos de pimienta dulce","1/4 de taza de pasas","1/2 taza de azúcar","6 cucharadas de mermelada de mora","2 cucharadas de jugo de mora"],"steps":["Lave muy bien el arroz y colóquelo en una olla con el agua.","Lleve al fuego y cuando suelte el hervor, reduzca el fuego a medio y deje hervir por 20 minutos.","Incorpore la leche, la canela, la pimienta y las pasas; deje cocer por 10 minutos más, removiendo ocasionalmente.","Apague el fuego y reserve en caliente.","Disuelva la mermelada con el jugo de mora y bañe con esta mezlca los bordes internos de los vasos en los que va a servir la bebida.","Coloque la bebida de arroz, decore y sirva"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_de_cebada_con_leche","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con pollo al microondas","name":"Arroz con pollo al microondas","ingredients":["1 pollo crudo y en tiritas.","2 tazas de arroz mojado y escurrido.","1/2 taza de cebolla picada fina.","1 cucharada de tomate pelado y picado.","1 cucharadita de ajo triturado.","2 tazas de zanahorias y guisantes.","1/4 de taza de pimientos cortados en tirillas.","1/2 taza de aceitunas cortadas en tajitas.","Agua.","1 pastilla de caldo de pollo.","1 cucharadita de pimentón.","Sal.","Pimienta.","1/4 de cucharadita de cúrcuma","1 cucharada de mostaza, de forma opcional.","1/4 de taza de aceite.","2 hojas de laurel."],"steps":["En el recipiente apto para microondas, ponemos el pollo y agregamos la pastilla de caldo, mostaza, pimentón y un cuarto de cucharadita de pimienta.","Removemos y lo dejamos reposar 1 hora.","En otro bol preparamos el sofrito, con el aceite, la cebolla, el ajo y el laurel y lo ponemos 5 minutos en el microondas.","En el bol del sofrito, mientras vamos removiendo, se pone 1/4 de cucharadita de pimienta, la cúrcuma, el tomate triturado, el arroz y el caldo.","Se pone tapado en el microondas durante 10 minutos.","Al sacarlo, se hace un hueco en el centro y se pone el pollo, 1 taza caliente de caldo y se remueve. En ese momento se pueden añadir los pimientos y las aceitunas.","Se tapa de nuevo y se mete al microondas por 15 minutos.","Se deja reposar 10 minutos.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_pollo_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz tres delicias al microondas","name":"Arroz tres delicias al microondas","ingredients":["1 tacita de arroz.","2 tacitas de agua.","100 g de guisantes, que pueden ser congelados.","1 zanahoria grande, pelada y cortada en cubitos de tamaño parecido a los guisantes.","100 g de jamón cocido, cortado en daditos.","Opcional, 150 gr. de gambas peladas.","1 huevo.","Aceite.","Sal."],"steps":["En un recipiente apto para microondas, ponemos el agua con un poco de sal y la calentamos en el microondas durante 2 minutos y medio.","Cocinamos el huevo batido en el microondas durante 1 minuto hasta que esté cuajado. Cortamos la tortilla en trocitos y la servimos al final con el plato acabado.","Echamos el arroz, la zanahoria, los guisantes y las gambas en el agua caliente, removemos un poco, y cocinamos en el microondas sin tapar 9 minutos y medio (si usamos arroz integral, 15-20 minutos).","Mientras tanto engrasamos un plato con unas gotas de aceite y batimos el huevo con una pizca de sal.","Cuando esté listo el arroz, lo sacamos del micro y lo mezclamos con el jamón cocido.","Podemos dejar reposar al arroz, para que se termine de evaporar todo el agua, antes de abrir el microondas.","Añadimos los trocitos de tortilla y el jamón cocido y removemos.","Servimos acompañado con un poco de salsa agridulce.","Otra forma de añadirle las gamas consiste en cocer en agua hirviendo con sal las gambas durante 15 minutos y luego escurrir. Las incorporamos al arroz al mismo tiempo que la tortilla, es decir, solo para servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_tres_delicias_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz seco al horno con verduras en olla GM","name":"Arroz seco al horno con verduras en olla GM","ingredients":["Arroz","2 patatas","1 cebolla cortada en daditos","1 diente de ajo","2 zanahorias","Tomate cortado en daditos.","Aceite","Pimentón o cúrcuma.","Sal"],"steps":["Echamos un poco de aceite para cubrir el fondo de la cubeta, un poco de sal y un la pizca de pimentón y programamos el menú plancha 15 minutos.","Cuando el aceite esté caliente añadimos las verduras y las dejamos sofreír hasta que veamos que la verdura este al punto, añadimos un poco de tomate dejamos sofreír unos 2 minutos, añadimos el arroz y un poquito de colorante y lo mezclamos todo bien.","Cancelamos, añadimos un poco de agua que cubra el arroz, cerramos la tapa y programamos menú horno 10 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_seco_al_horno_con_verduras_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Arroz con verduras al microondas","name":"Arroz con verduras al microondas","ingredients":["1 medida de arroz.","2 medidas de agua","1/2 pastilla de caldo de pollo","2 zanahorias","Guisantes, un dar de tazas, pueden ser congelados.","Sal o pimienta","Aceite de oliva","Pimentón dulce y cúrcuma"],"steps":["En un recipiente apto para microondas, ponemos un chorrito de aceite de oliva y los guisantes","Pelamos las zanahorias, las cortamos en daditos,","Añadimos el arroz y el agua o caldo, la cúrcuma y la pimienta.","Removemos bien y se pone en el microondas","Se deja reposar en el microondas","Consumir","En vez de agua y la pastilla de caldo, caldo de pollo o verduras, si lo tenemos. Debemos de tener en cuenta que el caldo, será lo que le dé sabor al arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FArroz_con_verduras_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bandeja paisa","name":"Bandeja paisa","ingredients":["4 tazas de frijoles cargamanto","2 plátanos verdes en pedacitos","1 unidad de zanahoria rallada","1 unidad de cebolla cabezona picada","3 manitas de pezuña ahumada o tocino","2 cucharadas de aceite","2 cucharadas de salsa de tomate","1 tazas de de cebolla larga y tomate","Sal, pimienta y comino al gusto",", unidad","3 tomates medianos picados","2 tallos de cebolla larga picada","1 cucharada de cilantro picado","2 dientes de ajo picado","6 cucharadas de aceite","1 huevo","2 libras de carne de centro de cadera","adobo al gusto."],"steps":["La víspera, remoje los frijoles en agua que los cubra. Escurra antes de cocinar.","En la ponga los frijoles, el plátano, la zanahoria, la cebolla, la pezuña o tocino, el aceite y la salsa de tomate. Cubra con agua y cocine. Cuando pite la olla reduzca el fuego 30 minutos, pasados los cuales añada el hogao y sazone a su gusto.","Muela los tomates, la cebolla, el cilantro, el ajo, adicione dos cucharadas de aceite y sazone.","Parta la carne en trocitos y sazone con la salsa anterior.","Ponga en un recipiente con tapa y deje reposar en la nevera por un rato.","En una coloque 4 cucharadas de aceite con agua, haga hervir.","Agregue la carne con la salsa y cocine a fuego medio. El agua se evapora y la carne se fríe durante siete minutos.","Muela la carne hasta que esté pulverizada y caliéntese en la misma olla."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBandeja_paisa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/12/Bandeja_paisa_%285082434401%29.jpg/960px-Bandeja_paisa_%285082434401%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Láscar from Australia","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Baba ghanoush","name":"Baba ghanoush","ingredients":["2 berenjenas","1 cebolla","comino molido","Tahina o semillas de sésamo molidas","Un par de dientes de ajo","El zumo de un limón","aceite de oliva"],"steps":["Trocear la berenjena y la cebolla en trozos pequeños, así facilitaremos pasos posteriores.","Freímos ambos ingredientes hasta que se queden bien pochados.","Se toma la verdura frita y la pasamos por la batidora. Añadimos el ajo, el sésamo, el limón, el comino y la sal"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBaba_ghanoush","country":"Egypt","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Babá (bizcocho borracho)","name":"Babá (bizcocho borracho)","ingredients":["2 yemas","3 claras","6 cucharadas de harina","3 cucharadas de azúcar","1 cucharada de levadura química"],"steps":["Se baten los huevos junto al azúcar, con una eléctrica de varillas, hasta obtener una crema espumosa.","Se mezcla la harina con la levadura, se tamizan, y se vierten poco a poco sobre la masa, incorporándolas con movimientos suaves de cuchara.","Se unta el molde con mantequilla, cubriendo el fondo con papel engrasado; y se vierte la masa en él. El bizcocho se cuece en el horno precalentado, a 180 grados durante al menos tres cuartos de hora. Se deja enfriar en el molde.","Estos bizcochos se emborrachan, todavía en el molde, con un almíbar que se obtiene cociendo agua con azúcar, al que se le puede añadir ron o licor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBab%C3%A1_(bizcocho_borracho)","country":"China","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao encebollado jienense","name":"Bacalao encebollado jienense","ingredients":["4 Lomos de bacalao de 250 gramos cada uno","1 lata de tomate natural triturado.","Aceite de oliva","Ajo, laurel, comino en rama."],"steps":["Ponemos el bacalao en remojo durante 36 horas, se le cambia el agua cada 12.","Escurrido y seco, se enharina y en una con aceite de oliva lo vamos friendo primero con la piel vuelta hacia arriba, luego le damos la vuelta, lo reservamos.","En una , ponemos aceite y la cebolla cortada muy fina, cuando la tengamos a medio le echamos el tomate natural triturado, la hoja de laurel y la sal, dejamos que se vaya haciendo.","En un se machacan los cominos en rama junto con el ajo, con un poco de agua ponemos suave esta mezcla y se lo ponemos al tomate.","Metemos dentro las tajadas del bacalao fritas y movemos para que queden sumergidas dentro del tomate.","Diez minutos más y lo tenemos listo para servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_encebollado_jienense","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao en ensalada de naranjas y cebolletas","name":"Bacalao en ensalada de naranjas y cebolletas","ingredients":["Un lomo de bacalao.","Naranjas de zumo.","Cebolletas.","Aceitunas negras.","Aceite de oliva.","Pimienta."],"steps":["Desalamos el bacalao durante 18 horas cambiándole el agua cada 9. Escurrido y secado, extraemos las láminas. Lo ponemos en un con aceite de oliva.","Pelamos las naranjas, las cortamos en rodajas y luego estas en tacos. Cortamos las cebolletas en .","En una bandeja ponemos el bacalao en el centro, alrededor la naranja, las aceitunas negras y la cebolleta picada, aliñamos con aceite de oliva y pimienta."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_en_ensalada_de_naranjas_y_cebolletas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao con garbanzos y espinacas","name":"Bacalao con garbanzos y espinacas","ingredients":["Bacalao en salazón mediano de grosor.","Garbanzos.","Espinacas.","Cebolla","Harina.","Cabeza de ajos.","Ñora.","Azafrán.","Sal.","Aceite de oliva."],"steps":["Ponemos a cocer los garbanzos tras haberlos tenido 12 horas en remojo, cuando hagan la seca se le vuelve a poner agua nueva.","Desalamos el bacalao durante 24 horas cambiándole el agua cada 8, lo escurrimos y le sacamos las espinas.","Asamos la cabeza de ajos, lavamos lo quemado y se la ponemos a estos.","En una con aceite de oliva la cebolla, junto con la ñora, esta la sacamos y la machacamos en el y las ponemos junto con el azafrán con los garbanzos.","Enharinamos el bacalao y lo vamos con la piel vuelta hacia arriba, luego le damos la vuelta hasta dejarlo , lo reservamos.","Las espinacas las hacemos así: ponemos aceite en una sartén con aceite y sal a fuego bajo y vamos dándole un mareo, dejamos que consuma el agua de vegetación, le ponemos sal y reservamos.","Cuando tengamos los garbanzos en el punto deseado en una cazuela de barro lo ponemos así, en encima de una tajada se pone unas cucharadas de garbanzos guisados, luego las espinacas y lo metemos un poco en el ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_con_garbanzos_y_espinacas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao guisado con patatas","name":"Bacalao guisado con patatas","ingredients":["Bacalao, en especial los recortes.","Patatas.","Pimiento verde.","Azafrán.","Hoja de laurel.","Aceite de oliva.","Ajo.","Agua."],"steps":["Desalamos el bacalao durante 24 horas cambiándole el agua cada 8.","Le quitamos las espinas y troceamos en trozos pequeños.","Ponemos una con agua con la hoja de laurel al fuego.","Pelamos las patatas y cortadas en tacos pequeños las ponemos en la olla a fuego bajo.","Le agregamos el pimiento verde cortado en aros, el azafrán y un chorreón de aceite de oliva.","A medio cocer la incorporamos el bacalao y seguimos dejando que se vaya haciendo el .","A punto de retirar la olla del fuego machacamos un ajo en el y se lo incorporamos al guiso.","Miramos si todo está a nuestro gusto y cortamos el fuego.","También sale perfecto este guiso de bacalao si le incorporamos almejas del tipo babosa, o chirlas grandes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_guisado_con_patatas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao (salazón artesanal)","name":"Bacalao (salazón artesanal)","ingredients":["Bacalao fresco desprovisto de la espina central y cabeza.","Sal a razón de 750 gramos de sal por kg de bacalao."],"steps":["Pedimos al pescadero que nos arregle el pescado, es decir le quita la espina central.","Metemos el bacalao en un recipiente, le ponemos 750 gramos por kg y día metido en salmuera.","Pasado este tiempo lo sacamos, dejamos escurrir del agua teniéndolo sobre papel absorbente de cocina, le ponemos sal por dentro pero esta vez de grano gordo.","Cuando veamos que el pescado está seco con un trozo de cuerda se pone a colgar. El momento de guardarlo lo elegimos nosotros dependiendo del grado de frescura que queramos.","Se guarda en el frigorífico"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_(salaz%C3%B3n_artesanal)","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao con arroz","name":"Bacalao con arroz","ingredients":["Bacalao.","Patatas.","Arroz.","Cebolla.","Azafrán.","Ajo.","Tomate rojo maduro.","Aceite de oliva."],"steps":["El bacalao lo desalamos en agua durante 24 horas, se la vamos cambiando cada 8, lo escurrimos y le sacamos las espinas.","Le quitamos la pile y todas las espinas, lo hacemos migas.","En una , ponemos aceite de oliva, el ajo y la cebolla picada muy fina, los tomates pelados y picados muy menudos.","Cuando lo tengamos el sofrito, le ponemos las migas del bacalao, mezclamos todo.","Pelamos las patatas y las cortamos en trozos pequeños, se las ponemos a la sartén junto con la cebolla.","Finalmente ponemos el arroz junto con el agua, lo dejamos cocer hasta que el grano esté tierno."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_con_arroz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3e/Arroz_Empedrado_con_Bacalao.jpg/960px-Arroz_Empedrado_con_Bacalao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Bacalao con patatas y espinacas","name":"Bacalao con patatas y espinacas","ingredients":["Bacalao en salazón","Patatas","Espinacas","Aceitunas verdes machacadas","Huevo cocido","Sal","Vaso de vino del tipo manzanilla","Aceite de oliva"],"steps":["El bacalao lo tenemos en el agua durante 36 horas cambiándole el agua cada 12. Se escurre, se le quita la piel y las espinas y en una sartén con aceite de oliva le damos un ligero mareo.","En una sartén con aceite de oliva, ponemos sal y vamos poniendo las espinacas, dejamos que se hagan y se evapore el agua que ha desprendido.","Las patatas peladas y cortadas en rodajas medio gruesas, las freímos en aceite de oliva, se sacan y se escurren.","Ponemos el horno.","En una cazuela de barro, ponemos un piso de patatas, luego el bacalao y lo cubrimos con las espinacas. Metemos la cazuela en el horno que lo tendremos 80ºC durante media hora.","Poniéndolo en los platos adornamos con el huevo duro y las aceitunas picadas en menudo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_con_patatas_y_espinacas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao en panecillos","name":"Bacalao en panecillos","ingredients":["Bacalao desmigado y desalado.","Pan rallado.","Harina.","Huevo.","Ajo.","Azafrán.","Pizca de bicarbonato sódico.","Sal.","Aceite de oliva."],"steps":["El bacalao bastante seco lo mezclamos con el pan rallado, el huevo batido, el azafrán, el ajo machacado, la pizca de bicarbonato sódico, la sal y hacemos esta masa.","Tras un reposo de tres horas en el frigorífico empezamos a hacer pequeñas bolas aplastadas que pasaremos por harina y huevo batido, luego repetimos la misma operación.","Vamos estos panecillos en aceite de oliva. Se sirven sobre una cama de lechuga aliñada con alcaparras."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_en_panecillos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao con almejas","name":"Bacalao con almejas","ingredients":["Migas de bacalao en salazón.","Almejas.","Fondo de pescado.","Guisantes.","Azafrán.","Ajos.","Sal.","Aceite de oliva virgen extra."],"steps":["Desalamos el bacalao, lo escurrimos y estrujamos muy bien en el agua.","Ponemos una cazuela de barro en el fuego con aceite de oliva, y freímos los ajos picados muy menudos.","Ponemos los guisantes para que se vayan haciendo.","Dos horas antes de empezar a cocinar, ponemos las almejas con sal y una hoja de laurel para que desprendan las arenillas que puedan tener.","Las almejas escurridas las ponemos en la cazuela.","Cuando comiencen a abrirse, se le pone el bacalao y el caldo del pescado.","En un machacamos el ajo junto con la sal y el azafrán, se lo ponemos a la cazuela.","Movemos la cazuela para que se distribuya todo muy bien."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_con_almejas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao hervido","name":"Bacalao hervido","ingredients":["Lomos de bacalao en salazón.","Patatas.","Laurel.","Judías verdes.","Huevo cocido.","Mayonesa."],"steps":["Desalamos el bacalao teniéndolo en agua 36 horas y cambiándole el agua cada 12.","Sacamos el bacalao, lo escurrimos, se le quita la piel y las espinas.","Ponemos una olla a hervir agua con sal y la hoja de laurel y metemos las verduras.","Antes de que lleguen a su punto introducimos los lomos del bacalao.","Sacamos el bacalao, adornamos con las verduras y el huevo duro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_hervido","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3a/Plato_de_hervido.jpg/960px-Plato_de_hervido.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Bacalao a lo mio","name":"Bacalao a lo mio","ingredients":["Bacalao en salazón.","Ajos.","Cebolla.","Perejil fresco.","1 vaso de vino blanco.","Aceite de oliva.","Pimientos morrones del Bierzo.","Harina.","1 Guindilla.","Huevo."],"steps":["Desalamos el bacalao teniéndolo en agua durante 36 horas cambiándosela cada 12. Lo escurrimos, le sacamos las espinas y se trocea.","En una sartén con aceite de oliva, ponemos la cebolla cotada en tiras, a medio dorar se le ponen los ajos y el perejil fresco picado.","Se enharina el bacalao y lo ponemos en la sartén con este sofrito, le añadimos la guindilla y el vino blanco.","Pasamos esto a una cazuela de horno y lo tenemos como unos 15 minutos.","Se suele acompañar de huevos duros cocidos cortados en cuartos y tiras de pimientos morrones el Bierzo por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_a_lo_mio","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao meneao","name":"Bacalao meneao","ingredients":["Bacalao en salazón.","Ajo.","Aceite de oliva.","Huevo.","Patatas."],"steps":["Desalamos el bacalao en agua durante 24 horas, le cambiamos el agua cada 8, se escurre y se le sacan las espinas.","En una cazuela de barro, ponemos las patatas junto con el bacalao troceado a hervir, sacamos el bacalao y dejamos que se hagan las patatas.","En un mortero machacamos el ajo, el huevo y las patatas hasta conseguir una pasta fina, le ponemos aceite de oliva.","Se pone esta pasta en el bacalao."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_meneao","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bagna Cauda de Centolla","name":"Bagna Cauda de Centolla","ingredients":["250 g Centolla. (Es el cangrejo gigante del sur de Chile y Argentina, en el norte hay una variedad similar)","50 g de Manteca (0,2 g por cada gramo de centolla aprox).(Manteca es la mantequlla en otros países)","300 cc de Crema de leche.","2 dientes de ajo","Alcaparras","Pimienta y tomillo","1 vasito de oporto (o equivalente)."],"steps":["Derretir la manteca en la cacerola con los ajos PISADOS. Los ajos están pisado o cortados en pedazos grandes para poder retirarlos y evitar que se quemen.","Mientras se está cocinando se puede agregar la pimienta (abundante) y el tomillo (poco, delicado). No recomiendo condimentarla mucho más.","Después de cocinar ligeramente la centolla en la manteca (2 o 3 min, a ojo ) y viendo que está desarmada, agreguen un poquito de Oporto o vino blanco u otro (a gusto e imaginación). Si reservaron agua de centolla, este es el momento de agregarla.","Volver a agregar el ajo que había sido retirado.","Dejar evaporar el alcohol, agregar la crema de leche y antes de que empiece a hervir procesarla con una procesadora de mano.","La centolla no se derrite, simplemente se desmenuza por lo que hay que limpiar la procesadora antes de sacarla para evitar que se nos robe parte de la cara centolla.","Apenas hierva la crema de leche, agregar las alcaparras (de 1/2 a 1 docena) y llevar a la mesa con mechero."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBagna_Cauda_de_Centolla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bara brith","name":"Bara brith","ingredients":["1/4 l de leche entera","450 g de harina blanca de trigo","50 g de azúcar moreno o de melaza","1 cucharadita de bicarbonato de sodio","1 cucharadita de levadura de cerveza","1 cucharadita de sal","75 g de manteca (o, en su defecto, margarina)","1 cucharadita de especias mezcladas (se recomienda jengibre, nuez moscada, canela, tomillo y anís)","1 huevo de gallina.","200 g de pasas de Zante o de pasas sultanas","150 g de frutas abrillantadas y cáscaras glaseadas mezcladas","75 g de nueces secas peladas y fragmentadas","Una cucharadita de miel","1 copita de licor o de ron"],"steps":["Un día antes de prepararla conviene poner las pasas, cáscaras de frutas, nueces y el azúcar morena en un bol de vidrio y verter té bien fuerte, de este modo se deja macerar tal mezcla durante toda la noche.","Calentar en una olla la leche hasta que esté caliente pero sin hervirla, luego verterla dentro de un bol, añadirle una cucharadita de azúcar morena y levadura, dejar reposar esta mezcla en un sitio cálido durante unos 15 minutos (hasta que espume).","En otro bol (bastante grande) cernir la harina con 50 g de azúcar morena, la cucharadita de sal y la cucharadita de bicarbonato.","Luego, con una cuchara frotar la harina con la manteca hasta que se formen grumos, ahora, siempre removiendo esta mezcla, seguir mezclando.","Añadir el huevo batido y luego la mezcla de leche leudada.","Cuando se ha logrado hacer una masa homogénea y elástica, déjela en el bol cubierta con un paño húmedo.","Deje que la masa leve en un sitio cálido durante aproximadamente 90 minutos.","Luego de esto, coloque la masa en una superficie lisa limpia enmantecada y añada la miel, la copa (medida) de licor o ron, especias, más el macerado de pasas, cáscaras y nueces con té.","Amasar bien hasta que queden bien distribuido lo agregado en la masa, no se preocupe si la pasta es relativamente chirle, esto es normal.","Precaliente el horno hasta aproximadamente 150 °C","Tras esto coloque la masa en un molde metálico con las paredes enmantecadas y póngala a hornear a temperatura moderada durante un tiempo que va de una hora o una hora y media.","Cuando la torta ha tomado un aspecto marrón oscuro ya está lista, se saca del horno, se la deja entibiar y se la desmolda.","Se debe tener en cuenta que existen numerosas y muy diversas recetas para preparar un bara brith, esta receta corresponde a una de las que se estilan en Argentina.","En la Patagonia Argentina suele utilizarse leche de oveja.","Una hoja de cuchillo plantada en el medio de la torta mientras se hornea hace que se evapore el exceso de humedad.","Esta torta se puede consumir tibia o se puede guardar en un lugar fresco y seco, aunque siempre es preferible su consumo antes de las 48 horas.","Tradicionalmente se come cortada en rebanadas untadas con manteca."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBara_brith","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bacalao con tomate y pimiento estilo Luisa Pinazo","name":"Bacalao con tomate y pimiento estilo Luisa Pinazo","ingredients":["500 gr de bacalao desalado.","un poco de harina","1 pimiento rojo","1 pimiento verde","1kg y medio de tomates de pera","1 diente de ajo","aceite de oliva","sal","azúcar"],"steps":["Troceamos los pimientos y el ajo","En una cazuela de barro sofreímos el ajo y los pimientos.","Trituramos los tomates de pera y los añadimos a la cazuela para freírlos con el resto de los ingredientes, rectificando de sal y de azúcar.","Mientras se hace el pisto, en otra sartén se sofríe el bacalao previamente enharinado.","Los trozos de bacalao frito se añaden a la cazuela de pisto y se dejan cocer unos 5 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBacalao_con_tomate_y_pimiento_estilo_Luisa_Pinazo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Baklava","name":"Baklava","ingredients":["450 g nueces (cualquier tipo, pero los pistachos y las nueces de Castilla son mejores)","5 ml de canela en polvo","450 g de masa filo","120 ml de mantequilla","5 ml de extracto de vainilla","80 ml de miel","160 ml de azúcar blanco","180 ml de agua"],"steps":["Ponga las nueces y canela en una licuadora.","Mezcle las nueces en un polvo fino.","Ponga la mantequilla en una cacerola y derrítala.","Ponga papel de horno sobre un molde para hornear.","Cuente el número de láminas de masa filo y divídalo por ocho. Ponga un octavo sobre el papel de horno.","Divida las nueces cortadas en siete porciones de un tamaño igual.","Cubra la masa filo con mantequilla y una porción de las nueces cortadas.","Ponga el otro octavo de la masa filo sobre la lámina cubierta con mantequilla y nueces cortadas.","Repita pasos 7 y 8 hasta usar todas las láminas de masa filo.","Corte el baklava en ocho pedazos en una manera radial como la bandera británica.","Hornee el baklava durante 25 minutos a 180°C.","Mezcle el extracto de vainilla, miel, azúcar y agua en otra licuadora. No use la misma licuadora que usó para derretir la mantequilla.","Hierva los cuatro ingredientes en la cacerola hasta que se convierta en un jarabe viscoso de aproximadamente 240 ml.","Espere hasta que el baklava y el jarabe se enfríen.","Vierta el jarabe sobre el baklava. Asegure que cada parte del baklava tiene una cantidad igual de jarabe.","¡Disfrute!"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBaklava","country":"Iran","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bechamel","name":"Bechamel","ingredients":["Harina","Mantequilla","Aceite de oliva, como sustituto de la mantequilla y, en ese caso, podemos añadir un cuarto de cebolla.","1 litro de leche animal o, alternativamente, vegetal.","Sal","Nuez moscada rallada","Pimienta (blanca o negra).","La leche se puede infusionar durante 10-15 minutos con laurel, y una cebolla y un clavo que se pondrá en la cebolla."],"steps":["En primer lugar haremos el roux, se echa en un cazo la mantequilla y se deja que se derrita a fuego suave. Si en vez de mantequilla usamos aceite, entonces se pica la cebolla en pequeños cubos y se sofríe en el aceite de oliva virgen hasta que coja color.","A continuación echamos la harin y sin dejar de remover, la cocemos un poco (1-3 minutos), para que tome un poco de color y de paso que pierda el sabor a crudo. Se remueve de nuevo.","Ahora iremos vertiendo la leche y removiendo todo el rato con unas varillas, para evitar que se formen grumos. Salar.","Cuanto más tiempo trabajemos la bechamel con las varillas, más fina saldrá.","Una vez haya alcanzado el espesor deseado, rectificaremos la sazón y la sacaremos del fuego.","Es habitual condimentarla con nuez moscada rallada y pimienta blanca.","Si no se va a usar en el momento, se cubre con un papel celofán para que no se forme una capa seca encima.","Como hemos visto, si lo desea puede hacerla con aceite en vez de mantequilla, o mitad aceite y mantequilla, no será la tradicional, pero también está rica y será más sana, al no contener grasas animales.","Como hemos visto, algunos chefs preparan el roux sofriendo cebolla rallada en la mantequilla o el aceite.","Si después de hacer la salsa, ésta tiene grumos, pásala por la batidora y estos desaparecerán.","Bechamel"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBechamel","country":"France","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Berenjena_rellena_de_carne_y_cubierta_de_salsa_bechamel_%28Espa%C3%B1a%29.jpg/960px-Berenjena_rellena_de_carne_y_cubierta_de_salsa_bechamel_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Batido de fresas y plátano","name":"Batido de fresas y plátano","ingredients":["1 plátano.","10 fresas aprox.","1/2 litro de leche.","1 cucharada de azúcar."],"steps":["Se vierten todos los ingredientes, el platano troceado, en un vaso de 1 litro y se trituran con la batidora.","Use la imaginación, se pueden mezclar cientos de frutas para obtener cientos de combinaciones.","Utilizar leche fría."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBatido_de_fresas_y_pl%C3%A1tano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho 1 2 3","name":"Bizcocho 1 2 3","ingredients":["1 vaso de yogurt de aceite","2 vasos de yogurt de azúcar","3 vasos de yogurt de harina","1/2 sobre de levadura","3 huevos"],"steps":["Se vacía el yogurt en un bowl grande.","Se miden las cantidades del resto de ingredientes y se añaden según este orden: Azúcar, harina, levadura, huevos y aceite.","Se bate bien con la batidora, que no queden grumos.","Se mete en el horno a 180º C hasta que se dore por la parte de arriba (30 minutos aproximadamente). Cuando parezca hecho, pinchar con una aguja: Si sale limpia, está listo, si sale algo manchada, dejar en el horno un ratito más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_1_2_3","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho cuatro cuartos","name":"Bizcocho cuatro cuartos","ingredients":["3 huevos","Su peso en harina","Su peso en azúcar","Su peso en mantequilla o aceite","Una cucharada de levadura química"],"steps":["Batir los huevos con el azúcar, utilizando una batidora eléctrica con varillas, hasta obtener una crema esponjosa.","Mezclar la harina con la levadura, y pasarlas por un tamiz para airearlas. Incorporarlas suavemente a la crema anterior, mediante movimientos suaves y circulares de la cuchara; no debemos batir.","Incorporar a la masa la mantequilla tibia.","Untar de mantequilla el molde, y cubrir el fondo con un papel engrasado. Verter la masa, y cocerla en un horno precalentado, durante tres cuartos de hora al menos, a 180 grados."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_cuatro_cuartos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Berenjenas aliñadas","name":"Berenjenas aliñadas","ingredients":["Berenjenas pequeñas, de primor.","Ajo.","Cominos.","Guindilla.","Pimentón dulce.","Vinagre.","Sal","Aceite de oliva"],"steps":["En una olla con el 80% de su capacidad ponemos vinagre y estos estos ingredientes a cocer, durante 20 minutos.","Le recortamos las puntas a las berenjenas y el rabo y las ponemos en la olla hasta a medio cocer cortamos el fuego y las dejamos en este caldo dos días."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBerenjenas_ali%C3%B1adas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Berenjenas mareadas","name":"Berenjenas mareadas","ingredients":["Berenjenas.","Ajo.","Zumo de medio limón.","Sal.","Aceite de oliva."],"steps":["Pelamos las berenjenas la mitad,las picamos en rebanadas pequeñas y las ponemos en agua con sal, el zumo de limón para eliminarle el amargor y para que no se pongan negras.","En una sartén con aceite de oliva freímos los ajos picados muy menudos, los reservamos, en ese mismo aceite se ponen las berenjenas, bajamos el fuego para que se hagan en su propio jugo.","Cuando estén tiernas se le pone por encima los ajos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBerenjenas_mareadas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bienmesabe","name":"Bienmesabe","ingredients":["1/2 kilo de Azúcar","1 litro de Agua","8 yemas de Huevo","1/4 kilo de Almendras","1 rama de Canela","1 cáscara de Limón"],"steps":["Se pelan las almendras, se pican en cuadrado muy menudos. Se tuestan en una y se apartan.","Se hace un almíbar diluyendo el azúcar en el agua caliente a fuego lento. Estando a medio punto se le agregan las almendras, la canela y la ralladura de limón; revolviendo de forma constante para evitar que se pegue.","Cuando se empiece apreciar bien el fondo del se aparta del fuego.","Cuando esté frío le añadimos las yemas batidas, sin dejar de remover, y se coloca nuevamente al fuego hasta que hierva.","Servir frió y en recipientes pequeños."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBienmesabe","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Bienmesabe_antequerano.jpg/960px-Bienmesabe_antequerano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Bechamel vegana en el microondas","name":"Bechamel vegana en el microondas","ingredients":["40 g de aceite","500 mL de leche vegetal","40 g de harina","Sal","Pimienta","Nuez moscada"],"steps":["En un recipiente apto para microondas, ponemos el aceite de oliva, la harina, un poco de nuez moscada rallada, un poco de pimienta negra molida y un pellizco de sal. Removemos y llevamos al microondas durante un minuto a potencia máxima.","Sacamos y removemos con una cuchara. Volvemos a llevar al microondas otro minuto.","Sacamos del microondas y añadimos la leche. Removemos batiendo con las varillas o un tenedor y de nuevo al microondas. Lo sacamos minuto a minuto para remover batiendo y cuando espese ya está lista.","Rectificamos de sal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBechamel_vegana_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Berberechos al vapor en microondas","name":"Berberechos al vapor en microondas","ingredients":["½ kilogramo de berberechos frescos (o 1 kg si tiene un recipiento para microondas grande).","1 chorro de vino blanco","2 hojas de laurel","1 rama de perejil","1 limón"],"steps":["Dejar los berberechos en remojo durante una hora aproximadamente, para eliminar cualquier resto de tierra. Es importante que estén completamente cubiertos por agua. Retire el agua y páselos por el grifo para acabar de limpiarlos.","Coloque los berberechos en un recipiente para microondas más bien grande, ya que es mejor que no estén demasiado amontonados. Si solo tienes recipientes pequeños, cocina los berberechos al vapor en microondas por tandas.","Vierte un chorrito de vino blanco, añade el laurel, tapa el recipiente y cocina al microondas durante .","Compruebe si los berberechos se han abierto. Si siguen cerrados, cocine en tandas de un minuto más.","Sirva los berberchos al vapor en microondas con el zumo del limón y el perejil picado.","Esta receta también puede servirnos para los mejillones"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBerberechos_al_vapor_en_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bebida de avena","name":"Bebida de avena","ingredients":["8 tazas (2 litros) de agua, dividida en 5 tazas por un lado y 3 por el otro.","1 taza (90 g) de avena, instantánea o tradicional"],"steps":["Ponga 5 tazas (1,2 litos) de agua y 1 taza (90 g) de avena en la licuadora. Puede usar avena en grano, hojuelas de avena o avena instantánea. Pongale la tapa a la licuadora y aparte las 3 tazas (710 ml) de agua restantes.","Vierta el líquido a través de un colador. Coloqueca un colador fino sobre un recipiente o una jarra medidora grande. Vierta el líquido de la licuadora lentamente en el colador, para que atrape los restos sólidos de la avena. No deseche los restos sólidos de la avena de inmediato","Si prefiere un agua de avena más líquida, coloque un paño limpio y delgado en el colador, como una toalla de cocina o una tela de queso, antes de verter el líquido o bien utilice una chufamix.","Refrigere la bebida de avena en un recipiente hermético hasta por 4 días. Puede beber el agua de avena tan pronto como la cuele o enfrie al gusto. También puede usarla en sustitución de la leche de vaca en las distintas recetas, como puede ser para hacer chocolate a la taza (por ejemplo, en su versión instantánea).","Para conservarla, pongala en la nevera y úsela dentro de los 4 días siguientes. Es decir, que puede hacer avena aproximadamente cada semana."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBebida_de_avena","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bebida de chía","name":"Bebida de chía","ingredients":["1 cucharada sopera de granos de chía.","1 litro de agua.","Zumo de un limón.","1 centímetro de jengibre"],"steps":["Se ponen los granos en remojo en 1/4 de taza de agua.","Cuando las semillas estén activadas, porque pueda verse que tienen mucílago, se ponen","Se tritura con la batidora.","Le añadimos el resto del agua y a ya podemos tomarla a partir de ese momento.","Podemos guardarla en una jarra o botella a la nevera, para que nos dure todo el día.","Omega 3","Antioxidantes"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBebida_de_ch%C3%ADa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Berenjenas al microondas","name":"Berenjenas al microondas","ingredients":["Berenjenas","Aceite de oliva","Sal o pimienta"],"steps":["Lavar bien las berenjenas y cortarlas por la mitad de forma longitudinal. Si las berenjenas son muy gruesas, en lugar de cortarlas por la mitad, las cortamos en cuatro cuartos (también longitudinales).","Realizar un par de cortes en la pulpa para facilitar la cocción y que penetre en la carne el aceite y los demás s.","Poner en el microondas (si vemos que no están tiernas, podemos aumentar el tiempo de minuto en minuto hasta llegar a los 15).","Aderezar, como mínimo, con aceite de oliva y sal o pimienta.","Opcionalmente se puede aderezar con comino, curcuma, pimentón, guindilla, tomillo, romero, orégano, salvia...","Cuando las berenjenas estén hechas, se retira del microondas y se ralla un poco de queso por la superficie (o bien se desmiga queso azúl), que se fundirá enseguida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBerenjenas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bebida energética de cítrico","name":"Bebida energética de cítrico","ingredients":["½ limón amarillo","½ limón verde","½ naranja","120 ml de azúcar blanco","30 mg de cafeína (opcional)","Agua carbonatada según sea necesario"],"steps":["Lave cada fruta.","Remueva las cáscaras (pero no remueva la parte blanca) de una mitad de todas las frutas.","Combina las cáscaras y azúcar.","Ponga las cáscaras con azúcar en el refrigerador por 24 horas.","Exprime una mitad de todas las frutas.","Mezcle la mezcla de las cáscaras con azúcar, el jugo y la cafeína. Revuelva bien.","Cuele la mezcla.","Haga la bebida energética de cítrico mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBebida_energ%C3%A9tica_de_c%C3%ADtrico","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bebida energética de hierbas","name":"Bebida energética de hierbas","ingredients":["1 limón amarillo","2 naranjas","120 ml de azúcar blanco","240 ml de agua","3.75 g de raíz de regaliz","7.5 g de jengibre","15 g de ginseng","30 mg de cafeína (opcional)","15 gotas de complejo de vitamina B en líquido (opcional)","2 g de taurina (opcional)","Agua carbonatada según sea necesario"],"steps":["Lave cada fruta.","Remueva las cáscaras (pero no remueva la parte blanca) de todas las frutas.","Exprime una mitad del limón.","Hierva el agua. Añada la mezcla de cáscaras con azúcar, jugo de limón, raíz de regaliz, jengibre y ginseng. Sigue hervir hasta se convirte a un jarabe viscoso.","Cuele el jarabe.","Mezcle el jarabe con la cafeína, complejo de vitamina B y taurina. Esto produce aproximadamente 150 ml de jarabe.","Haga la bebida energética de hierbas mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBebida_energ%C3%A9tica_de_hierbas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcochá manchega","name":"Bizcochá manchega","ingredients":["4 Tortas de Alcázar","1/2 l de leche (dos vasos)","Una rama de canela","Corteza de limón","Azúcar"],"steps":["Se pone a cocer la leche con la canela, el azúcar y la corteza de limón.","Cuando hierve, se aparta y se deja enfriar.","Colar la leche para apartar los restos de canela y limón.","En platos individuales se pone una torta de Alcázar por persona y se bañan con la leche.","Dejar enfriar al menos una hora en el frigorífico y servir como postre.","Este postre es típico de Alcázar de San Juan y del resto de Castilla La mancha (España).","Las tortas de Alcázar están hechas de un bizcocho muy fino recubierto de azúcar glaseado, y es posible adquirirlas en diversas partes de España, siendo más fácil conseguirla en Castilla la Mancha."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcoch%C3%A1_manchega","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcochón","name":"Bizcochón","ingredients":["Un yogur natural","Aceite de oliva o girasol","Azúcar","Levadura","Harina","4 huevos"],"steps":["En un bowl grande se echa el yogurt, un cacito de aceite, dos cacitos de azúcar, tres cacitos de harina, los cuatro huevos y la levadura.","Se pasa por la batidora hasta que no queden grumos y la mezcla esté bien hecha, para introducirla después en un molde.","Si el bizcocho es para comer sólo se usa un molde rectangular, si es para rellenar como tarta, se usa uno redondo.","En el horno previamente calentado -a unos 200 grados- se introduce el molde con la pasta y se rebaja la temperatura a unos 175-180 grados.","Hay que procurar no abrir en exceso el horno porque al reducir la temperatura de golpe, el bizcocho no sube.","También hay que tener cuidado de que no se queme por arriba, así que lo ideal sería poner a calentar el horno sólo por abajo.","Si esto no es posible, ponemos un papel de aluminio cubriendo el bizcocho por arriba para que no se queme.","El tiempo de cocción varía según el horno, así que estará listo cuando se despegue de las paredes del molde y al pincharlo con un cuchillo salga limpio.","Abrir lo menos posible el horno para conservar el calor.","Para decorar un bizcocho para comer solo, se puede echar azúcar antes de meter en el horno sobre la masa, que quedará luego por encima fundido.","Se pueden echar en la masa del bizcocho frutos secos. Con nueces está muy rico y en algunos sitios lo llaman Pan de Nuez.","Sobre gustos, se le puede echar ralladura de limón a la masa. También anís o esencia de anís."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcoch%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/93/Bizcoch%C3%B3n_de_chocolate_y_pera.jpg/960px-Bizcoch%C3%B3n_de_chocolate_y_pera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francisco Javier Toledo Ravelo from Las Palmas de Gran Canaria, España (Spain)","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Bocaditos de anchoas","name":"Bocaditos de anchoas","ingredients":["1 lata de anchoas","1 cabeza de ajos","sal","pimienta","perejil","Aceite de oliva","ají amarillo","pan de molde tostado","Para acompañar: Pisco"],"steps":["ajos en aceite y sazone.","Cuando los ajos estén dorados espere a que el aceite se enfríe, añada las anchoas y el ají en rodajas.","Para servir espolvoree perejil picado. Acomode en una fuente con triángulos de pan tostado alrededor.","Use una grande","Es un maridaje que queda muy bien con el pisco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBocaditos_de_anchoas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de nata","name":"Bizcocho de nata","ingredients":["1 vaso de nata","1 vaso de azúcar","1 vaso y medio de harina","2 huevos","1 cucharada de levadura química"],"steps":["Se bate la nata con el azúcar, y el aroma que deseemos (generalmente, ralladura de cáscara de limón).","Se separan las yemas de las claras, y las primeras se baten como para preparar una tortilla. Se mezclan con la nata.","Se tamiza la harina, bien mezclada con la levadura, y se va incorporando poco a poco a la crema anterior, dejándola caer en forma de lluvia.","Se baten las claras a punto de nieve (con un poco de sal o unas gotas de zumo de limón, para que sean más sólidas), y se incorporan poco a poco a la masa del bizcocho, mediante movimientos suaves y envolventes de la espátula o la cuchara (nunca se debe de batir, para evitar que el merengue pierda el aire).","Se unta de mantequilla el molde, cubriendo el fondo con papel engrasado; y se vierte la masa en él.","Se introduce el molde en el horno, y se cuece el bizcocho durante al menos 45 minutos, primero a fuego suave, aumentando poco a poco la temperatura, hasta que esté dorado.","Se deja enfriar antes de desmoldar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_nata","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/34/Bizcocho_de_chocolate_y_nata.jpg/960px-Bizcocho_de_chocolate_y_nata.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luisa Contreras","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Bizcocho de yogurt","name":"Bizcocho de yogurt","ingredients":["1 vaso de Yogur (generalmente, de limón, aunque se puede jugar con los sabores)","1 vaso de aceite (también puede utilizarse de mantequilla o margarina)","2 vasos de azúcar","3 vasos de harina","3 huevos","Levadura"],"steps":["Batir los huevos y el azúcar con una eléctrica de varillas, hasta obtener una crema amarillenta y esponjosa.","Incorporar el Yogur, el aceite y cualquier otro aroma (ralladuras de limón, por ejemplo), removiendo con la , con cuidado de que no se escape el aire de la masa.","Mezclar la harina con la levadura, y pasarlas por un tamiz, antes de ir incorporándolas poco a poco a la crema anterior, en forma de lluvia fina.","Untar el molde con mantequilla, y cubrir el fondo con un papel engrasado. Verter la masa en el molde, y cocerla en el horno, calentado previamente, durante tres cuartos de hora al menos, a 180 grados.","Dejar enfriar antes de desmoldar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_yogurt","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho genovesa","name":"Bizcocho genovesa","ingredients":["Medio litro de leche (dos vasos)","3 huevos","Su peso en harina","2/3 partes de su peso en azúcar","100 gramos de mantequilla."],"steps":["Se bate la mantequilla con el azúcar, hasta obtener una crema amarilla pálida, que haya doblado su tamaño.","Se separan las yemas de las claras; y las primeras se baten como para preparar una tortilla. Se incorporan a la crema de mantequilla.","Se mezcla bien la harina con la levadura química, y se pasan por el tamiz, para airearlas. A continuación, se vierten poco a poco, en forma de lluvia fina, sobre la masa, incorporándolas con cuidado.","Se baten las claras a punto de nieve, y se incorporan a la masa, mezclando todo con movimientos suaves y circulares de la cuchara, con cuidado de que la masa no pierda aire.","Se unta de mantequilla un molde, cubriendo el fondo con papel engrasado, y se vierte la masa. Se calienta con antelación el horno, y se cuece durante al menos tres cuartos de hora, a 180 grados.","Se deja enfriar antes de desmoldar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_genovesa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de leche y aceite","name":"Bizcocho de leche y aceite","ingredients":["1 taza de leche","1 taza de aceite","2 huevos","250 gramos de harina","200 gramos de azúcar","1 cucharada de levadura"],"steps":["Se baten los huevos junto al azúcar, con una batidora eléctrica de varillas, hasta obtener una crema esponjosa.","Incorporar, removiendo con la cuchara, la leche, el aceite, y el aroma que deseemos (por ejemplo, ralladura de limón).","Mezclar la harina con la levadura, y tamizarlas para airearlas. Incorporarlas suavemente a la masa, en forma de lluvia fina.","Untar el molde con mantequilla, y cubrir el fondo con papel engrasado. Verter la masa en el molde, y cocer en un horno precalentado, a 180 grados, durante tres cuartos de hora al menos (se suele empezar a fuego muy suave; poco a poco, se aumenta la temperatura)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_leche_y_aceite","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de almendras","name":"Bizcocho de almendras","ingredients":["5 huevos","1 cuarto de kilo de almendras molidas","1 cuarto de kilo de azúcar."],"steps":["Batir las yemas con el azúcar.","Incorporar poco a poco las almendras molidas","Batir las claras a punto de nieve, e incorporarlas suavemente a la masa, cuidando que el merengue no se deshaga.","Untar el molde con mantequilla, y cubrir el fondo con papel engrasado. Verter la masa en el horno, y cocerla en un horno precalentado, a 180 grados, durante al menos tres cuartos de hora, hasta que esté dorado.","Dejar enfriar antes de desmoldar.","Se puede incorporar un poco de mantequilla o grasa, para que el bizcocho resulte más sabroso; y también una cucharada de levadura, para que sea más ligero y esponjoso.","Este bizcocho es el que sirve de base a la famosa Tarta de Santiago. Sólo hay que espolvorearlo con azúcar glass, haciéndola pasar por una plantilla con un dibujo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_almendras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de claras de huevo","name":"Bizcocho de claras de huevo","ingredients":["6 claras de huevo","200 gramos de maicena","150 gramos de azúcar","100 gramos de mantequilla"],"steps":["Se montan las claras a punto de nieve, incorporando a tandas el azúcar y la maicena.","Se incorpora con mucho cuidado la mantequilla, que se habrá ablandado a temperatura ambiente.","Se unta de mantequilla el molde, cubriendo el fondo con papel engrasado, y se vierte la masa. Se cuece en un horno previamente calentado, a fuego mediano, durante tres cuartos de hora al menos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_claras_de_huevo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de limón","name":"Bizcocho de limón","ingredients":["1 yogur de limón","2 vasos de azúcar","3 vasos de harina","3 huevos","1 sobre de levadura química"],"steps":["Batir todo los ingredientes y meterlo en un recipiente con la forma que quieres que obtenga el bizcocho.","Meterlo en el horno y ponerlo a cocer 200-220 grados, durante 3/4 de horas","Sacarlo del horno y dejar enfriar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_lim%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de plátano","name":"Bizcocho de plátano","ingredients":["3 plátanos pelados y troceados.","125mg de aceite de girasol.","250g de azúcar.","375g de harina","3 huevos","1 sobre de levadura en polvo."],"steps":["Precalentar el a 180ºC, mientras se prepara la mezcla.","En un grande, cascar y batir los huevos.","Añadir el azúcar y segur batiendo.","Verter el aceite a la mezcla, despacio y sin dejar de remover.","Añada la levadura y la harina, tamizadas y el plátano machacado.","Colocar en un molde previamente enharinado.","Introducir en el y dejar cocinar entre 25 y 35 minutos.","Se le introduce una y si sale limpia, se puede apagar el ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_pl%C3%A1tano","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho esponjoso","name":"Bizcocho esponjoso","ingredients":["250 g de harina de trigo","250 g de azúcar","250 ml de leche","250 ml de aceite de oliva o girasol","3 huevos","2 sobres de levadura química (polvo de hornear o Royal), 16 g.","Ralladura de medio limón o naranja","Aceite o mantequilla para untar el molde","Azúcar y canela para espolvorear"],"steps":["Se pone la leche en un bowl grande.","Se miden las cantidades del resto de ingredientes y se añaden según este orden: azúcar, harina, levadura, huevos, aceite y ralladura de limón.","Se bate bien con la batidora, que no queden grumos.","Se mete en el horno a 180º C hasta que se dore por la parte de arriba (30 minutos aproximadamente; unos 35 minutos). Cuando parezca hecho, pinchar con una aguja: Si sale limpia, está listo, si sale algo manchada, dejar en el horno un ratito más.","Dejar enfriar antes de desmoldar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_esponjoso","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de calabaza","name":"Bizcocho de calabaza","ingredients":["250 g de calabaza pelada","200g de azúcar","250 g harina","1 sobre de levadura","3 huevos","70 ml de aceite de oliva"],"steps":["Calentar la calabaza hasta que se reblandezca.","Añadir los demás ingredientes, según este orden: azúcar, harina, levadura, huevos y aceite.","Se bate bien con la batidora, que no queden grumos.","Se pone en un molde previamente engrasado o enaceitado.","Se mete en el horno a 180º C hasta que se dore por la parte de arriba (30 minutos aproximadamente). Cuando parezca hecho, pinchar con una aguja: Si sale limpia, está listo; si sale algo manchada, dejar en el horno un ratito más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_calabaza","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho en panificadora","name":"Bizcocho en panificadora","ingredients":["Nota: para medir, usaremos un vaso de yogur, es decir, 125 ml. Nos dará como resultado un bizcocho de aproximadamente 1 kg.","Harina preparada para hacer bizcocho en panificadora (Bizcochona), 225 g (6 vasos tamaño yogur).","Azúcar 225 g (4 vasos tamaño yogur).","Yogur, dos naturales (es decir, 125 g).","Huevos, 6 (es decir, 195).","Aceite 140 ml (1 vaso tamaño yogur).","Raspadura de un Limón."],"steps":["En la cubeta mezclar los huevos con el azúcar.","Se añade el yogur, el aceite y la raspadura de limón.","Se pone el programa pastel (el número 8 de la panificadora de Lidl, para 1.000 g), que primero amasa durante 25 minutos y luego hornea durante 65 minutos (la temperatura ideal es a 170ºC, hasta que esté dorado).","Se debe sacar del molde a los 30 minutos con las precauciones indicadas por el fabricante, como el usar guantes de horno den las dos manos y llevar cuidado de no quemarnos, y dejar enfriar sobre una rejilla.","Pan de masa madre en panificadora","Pan de solo soda en panificadora"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_en_panificadora","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho integral de yogur","name":"Bizcocho integral de yogur","ingredients":["3 huevos","Azúcar, 1/2 taza","Bicarbonato o levadura química","Yogur natural, sin azucarar.","Aceite de girasol, 1/2 taza.","1 manzana","Harina integral","Batimos los huevos y los mezclamos con el azúcar, hasta que espume (podemos hacerlo con la batidora).","Se añade el aceite, el yogur y batimos.","Añadimos la harina integral, el bicarbonato y batimos poco, lo justo para integrar.","Pelamos la manzana y la cortamos en cuadraditos,","En una bandeja de horno, a la que habremos puesto previamente papel de hornearr, vamos vertiendo una capa de masa, una de manza, otra de masa y otra de manzana y así. Quitamos la masa que quede en el bol con una espatula, para echarla en la bandeja.","El horno lo tendremos precalentado a .","Ponemos la bandeja en el horno durante .","Esperamos a que se enfríe y servimos."],"steps":["Batimos los huevos y los mezclamos con el azúcar, hasta que espume (podemos hacerlo con la batidora).","Se añade el aceite, el yogur y batimos.","Añadimos la harina integral, el bicarbonato y batimos poco, lo justo para integrar.","Pelamos la manzana y la cortamos en cuadraditos,","En una bandeja de horno, a la que habremos puesto previamente papel de hornearr, vamos vertiendo una capa de masa, una de manza, otra de masa y otra de manzana y así. Quitamos la masa que quede en el bol con una espatula, para echarla en la bandeja.","El horno lo tendremos precalentado a .","Ponemos la bandeja en el horno durante .","Esperamos a que se enfríe y servimos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_integral_de_yogur","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de limón en olla GM","name":"Bizcocho de limón en olla GM","ingredients":["200 g de harina integral de trigo","100 g de harina fina de maíz / maicena","Piel rallada de 2 limones","1 pizca de sal","80 g de zumo de limón","190 g leche vegetal","170 g de azúcar","70 g aceite de girasol","10 g aprox. de levadura química o bicarbonato","Para el glaseado (opcional):","6 cucharadas de azúcar glas (90 g)","Zumo de aprox. ½ limón"],"steps":["Untar el fondo y las paredes de la olla con aceite.","Ponemos los ingredientes secos y los mezclamos con los líquidos, dentro de la cubeta de la olla.",", , , . Cuando acabe el programa, abrimos la olla, sacamos el bizcocho bocabajo, lo dejamos enfriar sobre una rejilla y lo cubrimos con un trapo de cocina.","Para el glaseado, se mezcla poco a poco el azúcar glas con el limón y vamos removiendo con un tenedor.","Con una cuchara vamos echando el glas y lo extendemos con la cuchara o una espátula sobre toda la cara de arriba del bizcocho.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_lim%C3%B3n_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bizcocho de yogur en olla GM","name":"Bizcocho de yogur en olla GM","ingredients":["3 huevos.","1 yogur.","1 medida de yogur con aceite de girasol.","2 medidas de yogur con azúcar.","3 medidas de yogur con harina.","16 g de bicarbonato o un sobre del levadura para hornear (1 cucharadita rasa).","Ralladura de limón."],"steps":["Batir los huevos con el azúcar en un bol hasta conseguir una crema. Añadimos, sin dejar de batir, el aceite, el yogur y la ralladura de limón.","Incorporar la harina y la levadura (preferentemente tamizadas) y mezclamos hasta que estén completamente integrados y sin grumos.","Vertemos la mezcla en la cubeta (es conveniente forrar con papel de hornear, untar con aceite…).",", , .","Concluido ese tiempo, si vemos que por la parte superior no está suficientemente dorado, podemos darle la vuelta y añadir 10 minutos al programa anterior.","Cuando haya transcurrido ese tiempo, abrimos esperamos que temple un poco para desmoldar y servir.","Antes de hornear, ponemos por encima una manzana pelada y troceada, podemos añadir unos arándanos, preferiblemente frescos, moras o frambuesas. Espolvoreamos con un poco de azúcar y al horno.","Otra variante consiste en sustituir la media medida de harina, por media de cacao sin azúcar, para que salga un bizcocho con sabor intenso a chocolate negro.","En otra versión, añadimos 100 g de puré de calabaza (calabaza cocida o asada hasta que esté blanda, bien escurrida y triturada) y dos cucharadas de cacao sin azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBizcocho_de_yogur_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Brochetas de carne","name":"Brochetas de carne","ingredients":["1/2 kilo de carne","4 cucharadas de vinagre","1 cucharada de pimentón","1/2 cucharadita de comino","3 dientes de ajo molido","3 cucharadas de ají panca molido","sal","pimienta","pimientos rojos y verdes","Para acompañar: Pisco"],"steps":["Corte la carne en cubos de 3 centímetros.","Macere con ajos, ají, pimentón, comino y vinagre. Sazone.","Ensarte la carne en palitos alternando con el pimiento cortado en trozos.","Cocínelos a la parrilla untándolos de vez en cuando con un poco de aceite.","Es un maridaje que queda muy bien con el pisco.","Use carne de res o del animal que prefiera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBrochetas_de_carne","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/BROCHETAS.jpg/960px-BROCHETAS.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"JENRIBBON","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Buñuelos","name":"Buñuelos","ingredients":["De los buñuelos de viento","75 g de mantequilla","500 g de harina","¼ L de agua(puede ser mitad agua y mitad leche)","4 - 5 huevos","Una pizca de sal","Aceite de oliva","De la crema pastelera","3 yemas de huevo","½ L de leche","1 Rama de canela","Corteza de limón","125 g de azúcar","50 g de harina"],"steps":["De los buñuelos","Ponemos en un cazo el agua y la sal. Cuando empiece a hervir añadimos la mantequilla. Una vez fundida añadimos la harina de golpe y lo amasamos a fuego muy suave con una espátula.","Cuando la masa se haga una bola seca que se despega de las pareces (unos dos minutos) la retiramos del fuego y la dejamos templar. Añadimos los huevos enteros (sin batir) uno a uno y los mezclamos con la espátula. La masa debe quedar consistente.","Ponemos aceite en un cazo o sartén y lo calentamos hasta que esté bien caliente.","Con una cuchara untada en aceite vamos poniendo bolitas de masa en el aceite, moviendo con una espumadera. Poner poca cantidad de buñuelos en la sartén para que no se peguen unos a otros al inflar. Retirarlos cuando estén dorados.","Preparación (crema pastelera)","Hervir la leche con la canela y el limón.","Mezclar aparte las yemas de huevo con el azúcar y la harina. Cuando la leche empiece a hervir, la mezclamos con las yemas sin dejar de moverlo con una varilla.","Cuando la mezcla empiece a hervir, la retiramos del fuego batiéndola bien para que no se hagan grumos. Lo pasamos todo a un recipiente frío.","Rellenar los buñuelos con una manga pastelera y añadir azúcar glass al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBu%C3%B1uelos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Bu%C3%B1uelos-Animari.jpg/960px-Bu%C3%B1uelos-Animari.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Boquerones en vinagre","name":"Boquerones en vinagre","ingredients":["Boquerones frescos.","Aceite de oliva.","Vinagre.","Perejil fresco.","Ajo.","Sa."],"steps":["Limpiamos los boquerones, los dejamos solo en los lomos y estos los lavamos hasta que el el agua salga clara.","Los ponemos en un recipiente en donde ponemos sal y los cubrimos de vinagre. La forma de saber si los tenemos marinados es partiendo uno ver que están todos de color blanco.","Si los tenemos: Le escurrimos el vinagre y probamos para ajustar el sabor a sal o vinagre a nuestro gusto, dandole un agua.","Escurridos los vamos poniendo en una fuente plana, le picamos el ajo muy menudo y el perejil fresco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBoquerones_en_vinagre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Boquerones_en_vinagre-Madrid.jpg/960px-Boquerones_en_vinagre-Madrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Boquerones en caldillo de escabeche","name":"Boquerones en caldillo de escabeche","ingredients":["Boquerones.","Harina.","Ajo.","Laurel.","Aceite de oliva.","Vinagre.","Azafrán.","Pimentón dulce.","Vaso pequeño de vino blanco.","Sal."],"steps":["Destripamos los boquerones dejándole la cabeza, las lavamos y salamos.","Enharinamos los boquerones y los vamos friendo en aceite de oliva, conforme los vallamos sacando los dejamos en una cazuela de barro.","Picamos los ajos en láminas finas y los doramos en aceite de oliva, a medio dorar le ponemos una cucharadilla de café de pimentón dulce, movemos para que no queme.","Le agregamos ahora la hoja de laurel,el azafrán, la sal y medio vaso de vinagre, dejamos que todo se valla reduciendo.","Probamos ahora el vaso de vino blanco, dejamos que se concentre un poco.Cortamos el fuego","Este escabeche se le ponen a los boquerones, se tapa la cazuela y la dejamos en reposo durante 24 horas, para que tome gusto a todos los ingredientes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBoquerones_en_caldillo_de_escabeche","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Brandada de Bacalao","name":"Brandada de Bacalao","ingredients":["600 g de Bacalao","250 ml de aceite de oliva virgen","3-4 cucharas de nata","El zumo de medio limónlimón","Sal","Pimienta blanca"],"steps":["Se elige un bacalao de buena calidad, lo más blanco y jugoso posible.","Se desala poniéndolo en remojo en agua durante 24-36 horas y cambiando el agua varias veces.","Se escurre, se corta regularmente y se pone en una cazuela al fuego, cubierto de agua fría. En el momento de arrancar el hervor, se aparta y se deja entibiar en el caldo.","El bacalao así templado, se desmiga, limpiándolo de pieles y espinas y se va echando en un vaso de batidora (trituradora, robot, mortero, etc...)","Se sirve caliente, acompañada de tostadas o picatostes de pan frito restregados con ajo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBrandada_de_Bacalao","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Brandada_de_Bacalao_%28Madrid%29.jpg/960px-Brandada_de_Bacalao_%28Madrid%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Brazo gitano de yemas","name":"Brazo gitano de yemas","ingredients":["6 cucharadas de mantequilla","180 g de azúcar blanca","8 unidades yema de huevo","307 g de harina de trigo","2 cucharada de polvo de hornear","1/4 cucharadita de sal"],"steps":["Engrase un molde de panetela de 39 x 27 x 2½ centímetros.Cúbrale el fondo con papel grueso o encerado y engrase el papel. Encienda el horno a 350ºF.","Cierna la harina con el polvo de hornear y la sal.","Bata la mantequilla hasta que esté cremosa, añadiendo poco a poco el azúcar.","Agregue las yemas una a una, luego el vino y por último los ingredientes secos cernidos, envolviéndolo suavemente sin batir.","Viértalo en el molde y hornéelo alrededor de 15 minutos o hasta que la panetela se vea ligeramente doradita.","Voltéelo sobre un paño húmedo. Quite con cuidado el papel. Recorte los bordes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBrazo_gitano_de_yemas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Buseca","name":"Buseca","ingredients":["600 g de callos (mondongo o estómago de bovino).","6 vasos de Agua fría.","1 1/2 taza de vinagre blanco.","5 hojas de laurel","1 cuchara sopera de pimiento rojo en polvo o pimentón de la especie picante.","1 cuchara sopera de tomillo seco.","1 cuchara sopera de orégano seco.","4 1/2 litros de agua","1/4 taza de aceite de oliva.","2 ud. de cebolla troceada.","4 ud. de tomate perita.","6 dientes de ajo picados.","1/4 taza de apio picado","2 hojas de laurel.","4 1/2 litros de caldo de res.","1/2 taza de garbanzo (poner en agua la noche anterior).","1 taza de poroto secos.","2 nabos pelados y picados.","4 ud. zanahoria (picadas en bastoncitos).","1/2 col picada en juliana.","1 taza de arroz basmati (bien lavado)","3 ud. chorizo","3 ud. morcilla","1 taza de queso fresco rallado.","7 ó 8 hojas de albahaca (cortada en juliana)"],"steps":["Lavar los callos con abundante agua corriente fría.","Colocar el agua helada en un recipiente amplio con dos cucharadas de vinagre, poner la tripa en remojo por lo menos 30 minutos.","Retirar del agua, secarla y cortarla en callos de 1 ó 1 1/2 pulgadas.","En una olla grande, juntar lo callos, las hojas de laurel, el tomillo, la pimienta, el agua y una taza de vinagre.","Poner a hervir por espacio de una hora.","Retirar del fuego y dejar enfriar; retirar los callos, colarlos y lavarlos con agua fría, dejarlos a un lado.","Poner sobre fuego fuerte una cazuela grande con el aceite y agregar la cebolla, los tomates, el ajo, el apio, y las hojas de laurel.","Saltear unos 5 minutos y agregar el caldo, los callos, los garbanzos, las habas y los nabos.","Hacer hervir y luego bajar la temperatura. Cubrir y cocinar por espacio de una hora.","Agregar las zanahorias, la col y el arroz, cubrir y cocinar otra hora; Luego agregar los chorizos, las morcillas, el queso, revolver y cocinar otros 10 minutos.","Poner en cazuelitas precalentadas y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBuseca","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Buñuelos de yuca","name":"Buñuelos de yuca","ingredients":["6 tazas de yuca trozada","7 tazas de agua","2 cucharaditas de sal","1 huevo entero y una yema","5 tazas de aceite de maíz","4 tazas de papelón rallado","7 clavos de olor"],"steps":["la yuca en una con 5 tazas de agua hasta que quede blanda para luego triturarla o molerla y lograr una consistencia parecida al puré de papa. Dejar que enfríe.","En un recipiente se agrega la yuca, sal un huevo y una yema batiendo hasta lograr una mezcla homogénea.","Se forman pequeñas bolitas y se fríen en abundante aceite vegetal bien caliente hasta que queden doradas.","Se retiran del aceite y se dejan reposar para escurrir el exceso de aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBu%C3%B1uelos_de_yuca","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Brownies","name":"Brownies","ingredients":["2 huevos","50 gramos de harina","100 gramos de azúcar","90 gramos de mantequilla","60 gramos de chocolate","60 gramos de nueces crudas picadas en trozos pequeños."],"steps":["Se ha de deshacer al baño maría para que no se queme el chocolate junto con la mantequilla.","Cuando esté bien mezclado y deshecho, se junta con los huevos que previamente habremos batido junto con el azúcar. Removiéndolo bien juntaremos a los huevos, el azúcar y el chocolate fundido, la harina y las nueces, batiendo para que se mezcle bien y no queden más nueces en un lado que el otro.","Todo esto se ha de poner en un molde cuadrado en el horno a unos 180 grados 25 minutos.","Cuando esté cocido, simplemente se desmolda, se corta en trocitos cuadrados y se puede comer así, aunque se pueden también forrar de chocolate de cobertura.","Aunque se recomienda ese tiempo al horno, no está de más probar a pincharlo con un cuchillo antes de sacarlo. Como en todas las tartas, estará hecho cuando el cuchillo salga limpio.","El chocolate mejor puro, aunque puede resultar un poco fuerte de sabor, pero es mejor que usar el que viene con leche. Es más consistente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBrownies","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/La_venta_de_brownies_de_colores.jpg/960px-La_venta_de_brownies_de_colores.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Andrecurisilva423","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Bourbon Slush","name":"Bourbon Slush","ingredients":["2 ½ tazas de te caliente.","12 onzas de limón concentrado, helado.","6 onzas de jugo de naranja helado.","2 vasos de whisky.","1 vaso de azúcar.","6 vasos de agua."],"steps":["Dejar que el te se enfríe.","Mezclar todos los ingredientes.","Dejar en el frigorífico.","Para servir retírelo con una cuchara y sírvalo en un vaso pequeño, decore con menta."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBourbon_Slush","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bollos de mosto","name":"Bollos de mosto","ingredients":["160 gr de aceite de oliva","500 ml de mosto de vino tinto","280 gr de azúcar","50 gr. de levadura fresca","1,3 kg de harina de fuerza","5 huevos y 1 más para pintar los bollos","la piel de un limón"],"steps":["Poner a calentar una cazuela con el aceite de oliva.","Echar la piel de limón a la cazuela. Ojo solo a la parte amarilla, eliminar todo lo blanco del limón, porque amarga.","Dejar que el aceite se cocine unos minutos con la piel del limón. Después retirarlo del fuego dejar que se temple y retirar el limón.","Templar el mosto de vino hasta que esté a 38 grados más o menos. No calentar en exceso para no matar las bacterias de la levadura.","Disolver la levadura fresca en el mosto.","Batir los 5 huevos ligeramente","En un bol amplio mezclar el mosto con el aceite (ya templado).","Añadir los huevos y seguir mezclando.","Echamos el azúcar al bol e integramos con los ingredientes líquidos.","Después vamos echando poco a poco la harina para que vaya absorbiendo el líquido. Hay que dejar unos 200-300 gr de harina para ir añadiendo mientras e amasa a mano.","Amasar a mano y añadir la harina reservada.","Cuando la masa esté lista se hace una bola y la dejamos reposar en un bol con un poco de harina en las paredes, al menos unas dos horas, tapada con un paño, en sitio cálido y sin corrientes de aire, hasta que la masa doble su volumen.","Tras esa espera, espolvoreamos la mesa de trabajo de harina, cogemos la masa y hacemos porciones de unos 80gr, aproximadamente.","Cada porción se moldea en forma de bola, las colocamos en una bandeja de horno cubierta con papel vegetal.","Las tapamos nuevamente con un paño y dejamos que reposen un poco para que tomen más tamaño. Una hora y media aproximadamente.","Precalentamos el horno a unos 200 grados.","Mientras, con el huevo que nos queda untamos las bolas de masa de la bandeja que no deben tocarse unas con otras, y espolvoreamos azúcar por encima de cada bola.","Hay que hacer varias hornadas hasta que los bollos están listos, se hornean unos quince minutos a 200 grados, hay que conseguir que estén dorados.","Una vez listos los dejamos enfriar fuera del horno"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBollos_de_mosto","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Borrachos de Tarancón","name":"Borrachos de Tarancón","ingredients":["250 c.c.de aceite","50 c.c. de agua","3 huevos","20 gr. de levadura de panadería","1/2 vaso de leche","250 gr. de azúcar","Raspadura de limón","1/2 kilo de harina de fuerza (aproximadamente)"],"steps":["En un cuenco hacer un volcán con la mitad de la harina, echar dentro 2 huevos, un poco más de la mitad del aceite y el agua y amasarlo.","En el vaso de leche deshacer la levadura de panadería y añadirlo a la masa junto con la raspadura de limón y la mitad del azúcar y seguir echando harina, amasando bien hasta que se quede una masa parecida a la del pan.","Dejarla en un sitio templado que crezca durante 1 hora.","Volver a amasar y extender la masa haciendo cuadrados.","Poner en el centro un poco de aceite con un pincel y echar un poco de azúcar, doblar la masa en dos y luego otra vez, de manera que se queden cuadrados.","Introducirlos en el horno caliente unos 20 minutos a 180º.","Un poco antes de sacarlos, darle por encima con huevo batido y espolvorear con azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBorrachos_de_Taranc%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Bizcocho_borracho_de_Taranc%C3%B3n_%28RPS_2012-06-03%29.png/960px-Bizcocho_borracho_de_Taranc%C3%B3n_%28RPS_2012-06-03%29.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimundo Pastor","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Botana de garbanzos, chile y limón","name":"Botana de garbanzos, chile y limón","ingredients":["Garbanzos, la cantidad que vayamos a utilizar. En esta receta vamos a cocerlos.","Chile.","Medio limón, para exprimir"],"steps":["Se ponen los garbanzos a remojo, con el doble volumen de agua, durante 12 horas a temperatura ambiente (24 en el frigo).","Se les quita el agua y se lavan.","En una olla a fuego fuerte, se pone agua (suficiente para que luego pueda cubrir los garbanzos) para que llegue a ebullición (lo hará antes si le ponemos la tapadera).","En el momento que esté hirviendo, se echan los garbanzos (para evitar que se nos rompan o despellejen) y se baja el fuego a temperatura media.","A los 10 minutos, se le echa la sal.Con una espumadera o cuchara, le quitaremos la espuma.","Se cocina durante 25 minutos más (en total 35 minutos a fuego medio).","Los ponemos en un bol o plato, echamos tres pizcas de sal, un par de pizcas de chile molido, al gusto, y el zumo del limón.","Se mezclan todo y se sirve.","- merengue sin huevo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBotana_de_garbanzos%2C_chile_y_lim%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Boniato al microondas","name":"Boniato al microondas","ingredients":["Boniato","Agua","Papel de cocina","Sal o pimienta."],"steps":["Hacemos unas hendiduras a los boniatos con el cuchillo.","Ponemos los boniatos en papel de cocina.","Se lleva al grifo para empapar el papel con el boniato dentro.","Se pone en el microondas , damos vuelta, dejamos reposar y lo ponemos más.","Con un palillo de brocheta, comprobamos que esté tierno. Si no está tierno, lo ponemos más tiempo, en tandas de 5 minutos (normalmente, suele hacer falta 16 minutos en total).","Lo dejamos más dentro del microondas, sin cocinar.","Lo pelamos, si lo deseamos así, y le podemos añadir un poco de sal o pimienta.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBoniato_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Buñuelos de calabaza","name":"Buñuelos de calabaza","ingredients":["1 kg de calabaza","100 g de levadura fresca","300 g de harina de trigo","2 l de aceite de girasol"],"steps":["Cocer con poca agua o asar la calabaza.","Si se cuece hay que escurrir bien la calabaza.","Separar la carne de la calabaza de las pepitas y piel.","Mezclar la carne de calabaza, con la harina y la levadura y amasar un poco hasta que quede una masa homogénea y blanda.","Se ha de dejar reposar para que fermente, dependiendo de la temperatura ambiente tardará entre 1 o 4 horas.","Calentar el aceite de girasol en un recipiente hondo, sarten o olla honda.","Para empezar a freir los buñuelos, se moja la mano derecha en agua, se toma un pellizco de masa con la mano izquierda, aprietas y cuando sale se le da forma con el dedo pulgar y se toma con la mano derecha y se deja caer la masa en el aceite caliente (desde cerca del aceite para no salpicar y quemarse)","Cuando pase 1 minuto se le da la vuelta al buñuelo para que se fria por el otro lado.","Una vez fritos por ambas partes se sacan y se escurre bien el aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBu%C3%B1uelos_de_calabaza","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d1/Bu%C3%B1uelos_de_calabaza._Bunyol%C3%A0_en_falles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"19Tarrestnom65","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Buñuelos de María Vicenta","name":"Buñuelos de María Vicenta","ingredients":["harina de trigo.","levadura","agua","sal","azúcar"],"steps":["En un lebrillo se pone agua tibia y se deshace la levadura, añadiendo la harina y la sal y amasándolo todo hasta conseguir una masa con consistencia.","Las medidas se hacen a ojo.","Cuando la masa esté elaborada se deja reposar para que actúe la levadora, más o menos hasta que en la masa aparezcan “ojos”, es decir burbujas de aire explotadas.","Cuando la masa está preparada se pasa a freír los buñuelos dándoles la característica forma redonda con un agujero en el centro.","Al retirar de la sartén se espolvorean de azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBu%C3%B1uelos_de_Mar%C3%ADa_Vicenta","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Bonito al horno de Potries","name":"Bonito al horno de Potries","ingredients":["2 bonitos frescos o saldos","6 patatas medianas","4-5 tomates","1 manojo de ajos tiernos","80 gramos de piñones","1 manojo de peregil fresco","4 hojas de laurel","aceite de oliva","sal","agua"],"steps":["Los bonitos, si están salados, se ponen previamente a desalar sumergiéndolos en agua, la noche antes de cocinar, efectuando 3 o 4 cambios de agua. En este caso, para empezar, se escurre bien el bonito y se seca con papel de cocina.","Se pelan las patatas, cortándolas en rodajas de aproximadamente un dedo de grosor y se rayan los tomates. También se laminan los ajos, no demasiado finos y se pica el perejil.","Para preparar el plato, se colocan las patatas en el fondo de la cazuela, salándolas si os gusta la comida más salada.","A continuación se pone por encima de las patatas una capa con la mitad del tomate rallado, y encima del tomate, la mitad de los ajos, el perejil y los piñones.","Seguidamente, se ponen los bonitos con la piel hacia arriba y las hojas de laurel alrededor. Finalmente, se esparce el resto de tomate rallado cubriendo los bonitos, y añadimos el agua, un buen chorro de aceite y se decora por encima con el resto de los ajos, el perejil y los piñones.","Se introduce la cazuela en el horno, previamente caliente a 250°C, con fuego arriba y abajo durante 30-40 minutos, bajando la temperatura a 180°C cuando empiece a hervir. Cuando las patatas estén cocidas el plato estará listo.","una cazuela plana, mejor si es de barro","cuchillo","cuchara","rallador"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FBonito_al_horno_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caldereta de cordero","name":"Caldereta de cordero","ingredients":["1 kg y 1/4 de cordero","150 g de jamón","2 cebollas medianas","1 tomate","2 pimientos verdes","4 dientes de ajo","1 vasito de vino tinto","harina","1/2 vaso de aceite de oliva","laurel, perejil","sal, pimienta"],"steps":["Cortar el cordero en trozos pequeños. Hacer un picadillo con las cebollas, el tomate, los ajos, los pimientos, el jamón y el perejil.","En una cazuela de barro, calentar el aceite y dorar el cordero ligeramente. Luego, añadir el picadillo","Rociar con el vino y un vaso de agua. Añadir un par de hojas de laurel, sal y pimienta al gusto.","Cocer a fuego lento hasta que el cordero esté tierno. Es preferible mantener la cazuela tapada para que conserve el sabor.","Cuando el cordero esté tierno, añadir una cucharada de harina a la salsa para que espese y acabar de cocer unos minutos más.","Se sirve en la misma cazuela.","La caldereta de cordero es un plato típico de la cocina tradicional de Castilla la Mancha. Aparece nombrado en El Quijote y es de recomendable desgustación para los visitantes a la zona."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldereta_de_cordero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Caldereta_de_cordero-%C3%81vila.jpg/960px-Caldereta_de_cordero-%C3%81vila.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Caldereta de cordero de Ayerbe","name":"Caldereta de cordero de Ayerbe","ingredients":["1 ½ kg de cordero","800 gramos de patatas","1 cebolla","2 zanahorias","100 gramos de guisantes","150 gramos de champiñones","1 pimiento verde","2 tomates","Aceite de oliva","Agua","Ajos","Laurel"],"steps":["En una sartén o caldero de hierro calentamos aceite de oliva e incorporamos la carne. Le damos unas vueltas y agregamos la cebolla cortada, las zanahorias, unas láminas de ajo, el laurel y cubrimos de agua.","Cuando empieza a hervir, espumamos el caldo y vamos incorporando el pimiento verde cortado en dos, el tomate cortado a gajos y los guisantes y los champiñones.","A mitad de cocción incorporamos las patatas cortadas un poco gordas.","Es mucho más rico si se va cociendo a fuego medio. Vamos pinchando las patatas hasta ver que están cocidas. Sacamos el caldero del fuego y dejamos reposar unos minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldereta_de_cordero_de_Ayerbe","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cabezas de cordero al horno","name":"Cabezas de cordero al horno","ingredients":["2 Cabezas de cordero","2 dientes de ajo","3 patatas","Aceite","Sal","Perejil"],"steps":["Se pide en la carnecería que nos abran por mitad las cabezas, se lavan y se sazonan.","Ponemos en el horno un lecho de patatas, agregamos el aceite y sal, sobre esto colocamos las cabezas y las asamos en el horno.","Cuando esta prácticamente asado se añade una picada de ajo y perejil."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCabezas_de_cordero_al_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caldo de frijol","name":"Caldo de frijol","ingredients":["250g de frijoles","2 elotes chicos","4 nopalitos","150 g de chicharrón","1 trozo de cebolla","2 cucharadas de harina","30g de mantequilla","Sal"],"steps":["Cueza los frijoles en agua con sal.","Mientras tanto, desgrane los elotes y cuézalos, cuidando que no sea prolongadamente para evitar que se endurezcan.","Pique finamente el trozo de cebolla y dórela a fuego lento con mantequilla.","Agregue la harina moviendo vigorosamente.","Cuando tome color, añada una cucharada grande (1/3 de taza aprox.) de caldo de frijol, con unos pocos frijoles molidos.","Deje sazonar y vierta esto en el resto de los frijoles cocidos, procurando que quede bien caldoso.","Agregue los nopalitos picados y cocidos, los granos de elote y los trocitos de chicharrón."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldo_de_frijol","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caldillo de pollo andaluz","name":"Caldillo de pollo andaluz","ingredients":["1 pollo mediano troceado","4 dientes de ajo","1 hoja de laurel","vinagre","1 huevo","Sal y pimienta al gusto","pan rallado"],"steps":["Poner el pollo cortado a octavos en una con una cucharada de aceite, 4 dientes de ajo enteros, 1 hoja de laurel y una pizca de sal. Dejar rehogar a fuego lento hasta que se evapore todo el líquido que suelta el pollo.","Añadirle unas 2 cucharadas soperas de vinagre y un poco de pimienta molida negra.","Llenar la de agua con aproximadamente 1.5 litros y dejar cocer de 15 a 20 minutos.","Apartar la cazuela del fuego, y sacar toda la carne con ayuda de una espumadera.","Rebozar cada pieza de pollo con huevo y pan rallado.","Volver a echar las piezas de pollo rebozado a la cazuela con caldo.","Aliñar el caldo con unos 150 ml de vinagre y sal al gusto.","Dejar enfriar.","Al igual que el , el caldillo de pollo se toma siempre frío y tendrá mejor sabor si se deja reposar de un día para otro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldillo_de_pollo_andaluz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Callos","name":"Callos","ingredients":["2 kilos de callos","1 pata de vaca ó 2 de ternera","1 morro de ternera","2 manos de cerdo","1 vaso de vino blanco","1 cebolla","200 gramos de jamón","2 nueces (opcionales)","2 dientes de ajo","1 cucharada de pimentón","1 hoja de laurel","1 rebanada de pan","Perejil","Aceite","Sal","Guindilla al gusto"],"steps":["Limpieza","La limpieza de los callos ha de realizarse con esmero, previamente hay que tenerlos en remojo unas 7 horas cambiando el agua con frecuencia.","Después se ponen en agua y vinagre unas 2 horas.","Tras esto se raspan con un cuchillo poco afilado para quitarles la baba, y se vuelven a lavar hasta que no quede suciedad en ellos. Conseguido esto se vuelven a lavar y aclarar en varias aguas hasta su completa limpieza.","Cocción de los callos","Una vez limpios los callos se cortan en trozos regulares, se ponen en una olla con agua fría y ya al fuego en el que permanecerán a fuerte ebullición durante 5 minutos.","Una vez transcurrido este tiempo se retiran con una espumadera, se vuelve a poner agua fría en la olla.","En esta agua fría se ponen los callos, un diente de ajo grande, la cebolla cortada en trozos grandes, un puñado de perejil y sal. Los tendremos cociendo hasta que estén tiernos, para lo que son necesarias unas 4 ó 5 horas. Por esto es conveniente cocerlos la víspera. El caldo de esta cocción se desecha.","Callos a la asturiana","Se limpia la pata de vaca, el morro y las manos de cerdo. Una vez limpios se cuecen en poca agua. De este modo conseguimos un caldo más gelatinoso que será fundamental para que los callos resulten suaves y gelatinosos.","Cuando todo esto ha cocido se separa y se deja enfriar, guardando el caldo resultante para luego.","Ya se tienen todos los ingredientes cocidos y fríos, en este momento se pican finamente en una cacerola, pudiendo agregarse algún hueso de las manos de cerdo.","En una sartén se fríe la rebanada de pan y los ajos. Una vez dorados se reservan.","A continuación se fríen a fuego lento la cebolla picada muy fina, la guindilla y el laurel.","Cuando la cebolla se empiece a poner tierna se añade el jamón cortado en tacos pequeños, dejándolo freír despacio.","Se añade una cucharada sopera generosa de pimentón y se remueve cuidando que no se queme.","En un mortero se machacan los ajos fritos, el pan, las 2 nueces (opcionales) y una rama de perejil.","Una vez machacado se agrega al mortero el vino blanco. Lo resultante se añade a la salsa y se deja hervir.","Se añade la salsa a los callos junto con la gelatina de la pata de vaca y manos de cerdo mezclándolo todo bien, se sazona y se deja cocer todo junto unas 3 horas lentamente.","Hay que remover con frecuencia para que no se peguen, y si es necesario agregar más gelatina o agua. Cuando estén listos comprobar si es necesaria más sal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCallos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Callos_cociendose.jpg/960px-Callos_cociendose.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Javier Lastras from España/Spain","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Caldo tlalpeño","name":"Caldo tlalpeño","ingredients":["1 pechuga de pollo partida en dos","1 rabadilla con guacal","1 trozo de cebolla","2 dientes de ajo","Sal al gusto","2 elotes en trozos (con todo y olote)","2 papas blancas chicas en cubos medianos","2 zanahorias cortadas en cubos medianos","2 tazas de ejotes sin colita y cortados a la mitad","2 calabazas italianas cortadas en medias lunas gruesas","Chile chipotle al gusto","1 ½ taza de puré de jitomate"],"steps":["Caldo: lava bien la pechuga de pollo y la rabadilla con el guacal y ponlo a cocer en 1 ½ litro de agua hirviendo con la cebolla, el ajo y sal al gusto.","Cuando comience a hervir agrega las verduras, primero los elotes, las papas y las zanahorias deja hervir por 10 minutos, luego añade los ejotes y por último las calabazas.","Ya cocido el pollo retíralo del caldo, deshébralo y aparta, sin quitar el caldo del fuego.","Para finalizar agrega al caldo un poco del jugo de los chiles chipotles picados y el puré de tomate, sazona con sal al gusto y deja hervir por 10 minutos más.","1 aguacate picado en cuadritos.","1 taza chicharrón casi desmoronado.","2 limones partidos por la mitad."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldo_tlalpe%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1d/Caldo_tlalpe%C3%B1o_con_arroz_rojo_y_tortillas.jpg/960px-Caldo_tlalpe%C3%B1o_con_arroz_rojo_y_tortillas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Distrito Medico Monterrey","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Calamares con salsa tausí","name":"Calamares con salsa tausí","ingredients":["300 Gramos de calamar","3 Dientes de ajos","1 Cucharada de tausí","1 Cucharada de azúcar","8 Cabezas de cebollita china","½ Cebolla roja","2 Cucharadas de ají amarillo en trozos","¼ De pimiento en trozos","6 Vainas de jolantao","1 Cucharada de chuño","½ Taza de fondo de pollo (caldo)","Aceite en cantidad necesaria","Sal, pimienta y sazonador al gusto","Perejil."],"steps":["Colocar el tausí con los ajos en un mortero y machacarlos hasta lograr una pasta, agregar gotas de agua si es necesario.","Limpiar los calamares, superficialmente hacerles corte diagonales cruzados para luego cortarlos en trozos medianos, saltearlos en una sartén con 1 cucharada de aceite, donde se enroscarán y tendrandivujos diamantados; retirar y colocar en un plato.","Calentar en una sartén 2 cucharadas de aceite, agregar la pasta de tausí con ajo y dejarlo sofreir, luego incorporar los calamares revolver bien y echarle un poquito de fondo de pollo durante el salteado.","Agregar las verduras, sal y –si fuera necesario_ pimienta y el Azúcar.","Espesar con el chuño diluido en agua fría, decorar con unas ramitas de perejil y servir acompañado de arroz blanco o chaufa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCalamares_con_salsa_taus%C3%AD","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Camarón relleno con almendra","name":"Camarón relleno con almendra","ingredients":["½ k de camarones o langostinos medianos (sólo las colitas)","10 cashews (anacardos) o almendras tostadas sin sal, picados","Chuño (harina de papa), la cantidad necesaria","2 cucharaditas de Ají no moto (glutamato monosódico)","Sal","Aceite vegetal o de girasol","Wa YenWa Yen: Tostar 1 porción de gio (canela china 5 sabores) con 2 porciones de sal. Mezclar y enfriar. Guardar.","Salsa Wa YenSalsa Wa Yen: Mezclar 1 cucharadita de Wa Yen por cada 2 limones (jugo)."],"steps":["Pelar las colas de los camarones, dejando 3 segmentos de cáscara del final de la cola.","Lavar con sal y agua, exprimiendo bien.","Cortar el dorso de los camarones o langostinos para retirar la vena negra.","Colocar un poco menos de la mitad de las colas en el borde de la tabla de picar, con la cola fuera de la tabla y aplanar golpeando con el costado de un machete o cuchillo grueso. Los otros camarones se aplanan encima de la tabla y se les retira toda la cáscara.","Sazonar con sal y pimienta.","Tomar un camarón (de los que tienen la cascarita) y colocar un poco del cashew o almendra molida. Se coloca otra cola de camarón o langostino (de las limpias) encima, transversalmente, tapando el relleno. Si se desea, se puede colocar otra encima (de las limpias) formando las siluetas de la cola.","Repetir el mismo proceso con el resto de las colas y luego pasarlos por chuño para que queden bien cubiertos. Sazonar con sal y pimienta. Apretar bien con la mano para compactar y volver a pasar por chuño.","Dejar reposar por 15 minutos.","Antes de freírlos apretar nuevamente.","Freír en abundante aceite caliente de 3 a 4 minutos a temperatura media.","Retirar con una espumadera y colocar en papel absorbente para escurrir la grasa.","Se sirve con jugo de limón y Wa yen."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCamar%C3%B3n_relleno_con_almendra","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caldo de mondongo","name":"Caldo de mondongo","ingredients":["1kg de mondongo o callos","1/2 taza de aceite de oliva","2 cebollas peladas y picadas","2 cucharadas de perejil picado","2 cucharadas de harina","2 tazas de leche, total 500cc","1 taza de caldo, total 250cc","150 gramos de panceta ahumada","2 hojas de laurel","Sal y pimienta al gusto","1 cucharadita de orégano"],"steps":["Lavar bien el mondongo y cocinarlo en agua hirviendo con sal hasta que se note bien tierno. (También se puede cocinar en olla a presión)","Una vez cocido dejar escurrir bien y una vez frío cortar en cuadraditos.","Aparte poner el aceite en una cacerola y agregar las cebollas picadas, la panceta cortada en tiras finas y las hojas de laurel. Rehogar un poco la cebolla y agregar enseguida el mondongo cortado.","Cocinar dos minutos y espolvorear con la harina, revolviendo bien.","Agregar la leche y el caldo caliente, condimentar con sal, pimienta, orégano y el perejil picado y dejar cocinar a fuego lento, con la cacerola a medio tapar hasta que la salsa esté algo espesa.","Servir acompañado de papas al natural cortadas en dados."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldo_de_mondongo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cabrito asado a la barreña","name":"Cabrito asado a la barreña","ingredients":["1/2 cabrito, sin la cabeza","1 cabeza de ajo","3 hojas de laurel","3/4 litros de agua","Vinagre aromático de tomillo","Sal y pimienta al gusto."],"steps":["Se salpimenta el cabrito y se coloca en un recipiente de barro, con las costillas visibles.","Se reparten sobre él trozos de ajos sin pelar y las hojas de laurel.","Se introduce en un horno de leña, no muy fuerte, durante una hora y media, aproximadamente","A mitad de cocción se le da la vuelta, continuando la cocción hasta que esté dorado.","Antes de servirlo, se rocía con el vinagre aromático.","Se puede acompañar con una guarnición de ensalada verde."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCabrito_asado_a_la_barre%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cachitos","name":"Cachitos","ingredients":["500g de harina.","1 cucharadita de sal.","300g de margarina a temperatura ambiente.","500g de pastelera."],"steps":["En una mesa colocar la harina y la sal, en el centro agregar agua fría en pequeñas cantidades, hasta formar una masa suave y lisa. Dejar reposar por 15 minutos.","En una mesa enharinada estirar la masa, colocar la margarina (a temperatura ambiente) en el centro.","Doblar por la mitad y nuevamente doblar por la mitad.","Expandir y estirar la masa incorporando harina si fuese necesario, formar un rectángulo. Doblar la masa en tres partes, volver a expandir. Repetir esta operación 3 veces.","Dejar reposar la masa por 20 minutos. Transcurrido el tiempo de reposo, cortar la masa por la mitad.","Estirar la masa de un grosor de ½ centímetro, cortar tiras de unos 2 centímetros de ancho.","Enrollar las tiras de masa en los moldes para cachito (si no tienes estos moldes, puedes arrugar papel (metálico) hasta formar un pequeño cono), empezando en la punta del molde, superponer levemente las tiras.","Cocinar en horno precalentado a temperatura media por 10 a 15 minutos hasta que los cachitos estén levemente dorados.","Retirar del horno, dejar enfriar.","Una vez que estén fríos retirarlos de los moldes y luego colocar el manjar en una manga o en una bolsa plástica, para facilitar el llenado de los cachitos.","Rellenar los cachitos con manjar (también puedes rellenarlos con crema pastelera o crema chantilly).","Puedes espolvorearlos con azúcar flor al momento de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCachitos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Calle_Cachitos%2C_Co%C3%ADn.jpg/960px-Calle_Cachitos%2C_Co%C3%ADn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tyk","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Calzones rotos","name":"Calzones rotos","ingredients":["2 huevos.","5 tazas de harina.","1 cucharadita de levadura.","3 cucharaditas de azúcar.","1 taza de leche.","aceite para freir."],"steps":["Incorpora todos los ingredientes secos (3 tazas de harina, el azúcar y la levadura) en un bol.","Agrega los huevos y la leche. Mezcla todo hasta que se forme una masa uniforme.","Amasa hasta que quede bien incorporada y no se te pegue en las manos.","Estira la masa con el rodillo. Agrega el resto de harina mientras haces esto, para que la masa no se te pegue al rodillo.","Una vez estirada, corta rectángulos de 8 a 9 cm, más o menos, y corta una ranura en el centro. Pasa un extremo del rectángulo por dentro de la ranura y estira.","Fríelos en aceite pre-calentado, hasta que se doren. Recuerda darlos vuelta para que se doren por ambos lados.","Déjalos en un papel absorbente, para que boten algo de aceite.","Para terminar, espolvorea azúcar glass sobre tus calzones rotos ¡y a comer!."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCalzones_rotos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Calzones_rotos_amb_caf%C3%A8_i_melmelada.jpg/960px-Calzones_rotos_amb_caf%C3%A8_i_melmelada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Brunnaiz","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Caldo moreno","name":"Caldo moreno","ingredients":["1 conejo de campo troceado, o un conejo normal a falta del de caza.","1 cabeza de ajos","1 pimiento verde","1 cucharada de pimentón.","100 gr. de habas tiernas.","2 patatas","aceite de oliva.","sal."],"steps":["Machacamos todos los ajos en un mortero dándoles un golpe y troceamos el pimiento.","Cogemos una cazuela para sofreír la cabeza de ajos con el conejo (troceado), en un poquito de aceite.","Añadimos el pimiento troceado al sofrito, el pimentón y las patatas troceadas.","Cubrimos todos los ingredientes sofritos con agua y llevamos a ebullición. Lo cocemos durante 35 minutos (si el conejo es de caza, mejor dejar cocer durante una hora y cuarto).","Sazonamos al gusto.","Añadimos las habas tiernas y mantenemos nuevamente la cocción durante 12 minutos más.","Apagamos el fuego y dejamos reposar 10 minutos antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaldo_moreno","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Calabacín al microondas","name":"Calabacín al microondas","ingredients":["2 calabacines.","400 gr. de tomate natural o frito.","Queso en dados.","100 gr. de queso tipo emmental rallado.","Orégano.","Sal y pimienta, al gusto."],"steps":["Lavar y pelar los calabacines. Cortar en rodajas pequeñas y colocar en una envase apto para microondas (bolsas especiales, fuentes de vidrio o de silicona).","Poner la tapadera, plato o papel film sobre el recipiente y poner en el microondas durante 10 minutos, a máxima potencia.","Retirar el agua que quede de excedente.","Retirar del microondas y colocar encima el tomate y los dados de queso. Sazonar con una pizca de sal y pimienta, el queso emmental rallado y una buena cantidad de orégano.","Llevar nuevamente al microondas durante cinco minutos, para que se funda el queso y se integren los sabores.","Se pueden añadir unos taquitos de jamón, jamón york o chorizo.","Servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCalabac%C3%ADn_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Calabacín sabor pizza al microondas","name":"Calabacín sabor pizza al microondas","ingredients":["1 tomate cortado en trocitos.","1 calabacín, cortado en rodajas finas.","1 lata de atún en aceite.","Sal, al gusto.","Orégano al gusto.","Queso rallado, al gusto."],"steps":["Se pone el recipiente apto para el microondas y con tapa (o bien ponemos un plato encima del recipiente), durante 5 minutos a potencia máxima.","En una taza se pone la salsa de tomate, una pizca de sal y el atún y mezclamos y la ponemos sobre el calabacín en el recipiente para microondas.","Se añade el tomate cortado y se pone en el microondas durante 2 1/2 minutos.","Se le pone el queso rallado por encima y el orégano y se deja reposar 2 minutos con el recipiente cerrado, para que se funda el queso.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCalabac%C3%ADn_sabor_pizza_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cardo (Nochebuena)","name":"Cardo (Nochebuena)","ingredients":["2 kg de cardos","100 g de almendras peladas","50 g de harina","1 trocito de cebolla","½ l de leche","Aceite","Agua","Sal"],"steps":["Ponemos una cacerola con agua y sal hasta hervir. Echamos los cardos, limpios y sin hilos, y dejamos cocer hora y media.","Freímos un poquito de cebolla, muy picada, hasta dorarla; añadimos la harina dándole unas vueltas; después la leche caliente sin dejar de remover.","En el mortero picamos las almendras hasta hacer una pasta que agregaremos, con sal, a la salsa que haremos cocer 5 minutos.","La echamos a los cardos y los dejaremos cocer alrededor de 10 minutos más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCardo_(Nochebuena)","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caracoles asados","name":"Caracoles asados","ingredients":["1’5 kg de caracoles","Sal","Aceite","pimienta negra molida"],"steps":["Los caracoles cogidos después de una tormenta, se dejan en una caracolera en ayunas unos 15 días para que se purguen.","No es necesario lavarlos con agua como si fuéramos a cocerlos; se limpian con un trapo y se ponen sobre un asador salpimentados y boca arriba.","Se colocan en el horno a fuego no muy fuerte, durante unos 15 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaracoles_asados","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caracoles con mojete","name":"Caracoles con mojete","ingredients":["1’5 kg de caracoles","Laurel","Unos granitos de pimienta","Aceite","Huevos","Ajos","Sal"],"steps":["Los caracoles cogidos después de una tormenta, se dejan en una caracolera en ayunas unos 15 días para que se purguen.","Se lavan bien y se ponen a cocer con laurel, cebolla, unos granitos de pimienta.","Se echan con el agua fría para espantarlos y así salgan de su cascarón.","Se espuman y la sal se añade cuando hierven. Una vez cocidos los escurrimos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaracoles_con_mojete","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Caracoles con tomate","name":"Caracoles con tomate","ingredients":["1’5 kg de caracoles","Tomate para freír","Chorizo","Jamón","Sal","Laurel","Cebolla","Unos granitos de pimienta"],"steps":["Los caracoles cogidos después de una tormenta, se dejan en una caracolera en ayunas unos 15 días para que se purguen.","Se lavan bien y se ponen a cocer con laurel, cebolla, unos granitos de pimienta. Se echan con el agua fría para espantarlos y así salgan de su cascarón. Se espuman y la sal se añade cuando hierven.","Mientras tanto freímos el tomate, unas rodajitas de chorizo y unos taquitos de jamón. Al tomate le podemos añadir una guindilla.","Una vez bien cocidos los caracoles los incorporamos al tomate dejando que den un hervor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaracoles_con_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Carne al desarreglo","name":"Carne al desarreglo","ingredients":["Cebolla","Ternera","Sal","Ajos","Vino blanco","Tomate"],"steps":["Se fríe cebolla en el recipiente que vayamos a usar y sin que llegue a dorarse, se le añaden trozos de ternera sazonada en tacos no muy grandes, el fuego no debe estar muy fuerte para que la carne se guise lentamente.","Cuando la carne esta dorada se añaden bastantes ajos sin pelar, y una vez consumido el jugo de la carne se le añade vino blanco (si es posible de Colmenar de Oreja) hasta que cubra totalmente la carne del guiso.","Cuando se consume el vino, se añade medio kilo de tomate sin piel y se deja a fuego lento hasta que la carne este tierna."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCarne_al_desarreglo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Carne_al_desarreglo_preparaci%C3%B3n.jpg/960px-Carne_al_desarreglo_preparaci%C3%B3n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Poniol","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Caracoles con caldillo","name":"Caracoles con caldillo","ingredients":["Caracoles pequeños de los llamados \"morunos\".","Cáscara de naranja.","Ramillete de hierbabuena.","Guindilla.","Sal","Agua"],"steps":["Se ponen ya los caracoles lavados en una perola de agua a fuego muy lento.","Preparamos el fuego de más potencia, porque con el efecto del calor los caracoles va salir fuera, cuando lo hagan se pone la perola en el fuego fuerte, así de esta manera se quedarán todos fuera.","El agua esta la tiramos y volvemos a poner agua limpia.","Le ponemos los ingredientes y dejamos que se vayan haciendo en el fuego bajo.","Nos deben de quedar algo picante y con bastante sabor a hierbabuena."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaracoles_con_caldillo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cardo con salsa de almendras","name":"Cardo con salsa de almendras","ingredients":["Cardo.","Hueso de espinazo blanco salado.","Jamón en tacos.","Cebolla.","Almendras tostadas.","Azafrán.","Vino blanco.","Sal.","Aceite de oliva"],"steps":["En una olla ponemos agua a hervir con la cebolla pelada cortada en cuartos y para sacarle la sustancia al hueso del espinazo salado, espumamos.","Cortamos las pencas del cardo, se le quitan los nervios y las pelusas que amargan, se cortan en trozos menudos regulares. Sacamos la cebolla cocida y la trituramos junto con las almendras el vino blanco y el azafrán.","En la olla con la sustancia cocemos el cardo.","Preparamos una sartén con aceite de oliva le ponemos el triturado anterior, dejamos que se valla espesando.","Le ponemos el cardo y los tacos de jamón, dejamos hervir un poco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCardo_con_salsa_de_almendras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cangrejo guisados estilo leonés","name":"Cangrejo guisados estilo leonés","ingredients":["Cangrejos de rio.","Guindilla.","Cebolla.","Harina.","Pimentón.","Laurel.","Tomate.","Brandy","Aceite de oliva."],"steps":["Hacemos un sofrito con la cebolla, la guindilla, la harina, el laurel y los tomates pelados y sin tripas.","Los cangrejos los habremos limpiado bien y escurrido.","Los vamos friendo en aceite hasta que se vean que quedan colorados y es cuando se le pone la copa de brandy.","Se le pone el sofrito se mueve y se deja reducir un poco la salsa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCangrejo_guisados_estilo_leon%C3%A9s","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cardos fritos","name":"Cardos fritos","ingredients":["Cardo","Perejil fresco.","Huevo.","Harina.","Sal.","Aceite de oliva.","El zumo de un limón."],"steps":["Limpiamos el cardo, le sacamos las hebras duras y las pelusillas blancas que amargan, lo cortamos y lo tenemos en agua con algo del zumo del limón.","Cascamos el huevo, le ponemos el perejil fresco, le agregamos la harina junto con aceite de oliva. Nos tiene que salir una masa algo espesa","Cocemos el cardo, lo dejamos hasta que se quede tierno.","Con el zumo que nos queda del limón, metemos el cardo una vez cocido junto con aceite y perejil fresco, lo tenemos como 20 minutos.","Escurrimos el cardo, lo pasamos por la masa y en aceite caliente lo vamos friendo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCardos_fritos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cassoulet","name":"Cassoulet","ingredients":["600g de alubias blancas","Varias tiras de tocino de cerdo o grasa de algún otro animal (ganso, oca o pato preferiblemente)","1 muslo de pato (u oca) confitado por persona","1 salchichón pequeño por persona","1 Salchicha de Toulouse por persona (o una butifarra)","1 cebolla o 2-3 chalotas","2 zanahorias medianas","2 de dientes de ajo picados","Perejil picado","1 hoja de laurel","tomillo y romero","Pan rallado","Grasa de pato (o de oca, se utiliza la que viene en la lata de conserva del pato u oca confitado, pero si no se dispone de ello se puede sustituir por aceite de oliva)","Sal","Pimienta"],"steps":["Poner las alubias en remojo durante varias horas en agua fría con un poco de comino.","Mientras, freír la grasa a fuego fuerte los trozos de pato confitado y las salchichas hasta que cojan color. Cuando estén bien hechas sacar del fuego y apartar.","Con la grasa sobrante pochar ligeramente la cebolla picada.","Poner a hervir las alubias en un volumen de agua equivalente a cinco o seis veces el suyo.","Añadir las zanahorias, el ajo y el tocino.","Al cabo de una hora añadir el pato, las butifarras y el atillo de hierbas aromáticas y dejar otra hora más. Se puede poner también un poco de la grasa sobrante de dorar la carne aunque tanto esto como el tocino es opcional (en función de lo pesado que se desee hacer el plato). También en este punto hay quien añade un poco de salsa de tomate para dar sabor y consistencia.","Cuando esté bien cocido retirar el tocino y las hierbas y echar el resto de ingredientes (las zanahorias y el salchichón cortados en lonchas) en la cazuela de barro. Dejar parte del jugo de la cocción y espolvorear por encima con pan rallado y perejil.","Hornear a fuego suave (unos 150ºC) al menos una hora, hasta que la grasa, el jugo y el pan rallado formen una corteza crujiente. Si es necesario regar de vez en cuando con el caldo de las alubias para evitar que se sequen."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCassoulet","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a5/Bowl_of_cassoulet.JPG/960px-Bowl_of_cassoulet.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"BrokenSphere","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Carajito","name":"Carajito","ingredients":["2 claras de huevo","100 g de azúcar","200 g de nuez o","200 g de avellana"],"steps":["Se cogen las avellanas o las nueces y se muelen (las avellanas con la piel fina que las recubre)","Se mezclan con el azúcar y las claras ligeramente batidas","Se unta de grasa la bandeja del horno y se va poniendo trozos de la masa a cucharaditas","Se deja cocer veinte minutos hasta que quedan dorados"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCarajito","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Capirotada","name":"Capirotada","ingredients":["4 piezas de bolillo","5 tortillas del día anterior","150 g de nueces","1/2 bolsita de ciruelas pasa (50 g)","1/2 bolsita de uvas pasa (100 g)","200 g de cacahuate","100 g de orejones","1 manzana fresca en trozos sin la cáscara","100 g de queso blanco seco","1 naranja para rallar la cáscara","3 piezas de piloncillo","1 raja de canela","mantequilla","sal"],"steps":["Se cortan las piezas de pan en rodajas de poco mas de una pulgada de grueso, se tuestan un poco y se untan con mantequilla.","Se colocan las tortillas en el fondo y a los lados del recipiente para evitar que el cocimiento sea directamente sobre el pan.","Se prepara una miel hirviendo el piloncillo en 2-½ tazas de agua con unas pocas de rajitas de canela, una cascarita de naranja y un pizca de sal.","Se acomodan las rodajas de pan (un poco separadas unas de otras porque aumentarán de tamaño) en capas o \"tandas\", con nueces, ciruelas, pasas, cacahuates y orejones.","En la capa final se distribuye el queso con algunas ralladuras de naranja y se agrega la miel permitiendo que las capas se humedezcan poco a poco.","Se cocina a fuego lento y se deja descubierto porque el pan se levantará a medida que se incorpora la miel. Deje un poco de miel para agregar después de cocer, en caso de que se reseque demasiado.","Enfríe a temperatura ambiente y no lo tape completamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCapirotada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Curruca_capirotada_%E2%80%93_Sylvia_atricapilla_%28%E2%99%82%29_%287393662966%29.jpg/960px-Curruca_capirotada_%E2%80%93_Sylvia_atricapilla_%28%E2%99%82%29_%287393662966%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio from Las Palmas de Gran Canaria, España","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Carbonada","name":"Carbonada","ingredients":["Trozos de zapallo, choclo o maíz blando,","Carne (preferentemente de ternera, aunque también se prepara con lomo etc, de cordero ó con chivito)","batatas","Orejones de durazno (duraznos secos).","Pimentón","Orégano","Tomillo","Cebolla","Ajo","Perejil","Fría la carne cortada en cubitos de 1 cm en aceite","Agregue la zanahoria picada del mismo tamaño y siga friendo.","Luego añada cebolla en cuadritos, el ajo picado fino, una pizca de orégano, ají de color, pimienta y sal.","Añada dos litros de agua hirviendo y cueza hasta que la carne esté blanda. Entonces, póngale las papas en cubitos o en bastones, los porotos verdes partidos, arvejitas y dos cucharadas colmadas de arroz. Se cuece hasta que las papas estén blandas.","Se hierve hasta que el caldo y los ingredientes obtengan una consistencia bastante espesa (esto le diferencia de un puchero)","Poco antes de servirlo se le condimenta generosamente con pimentón, orégano, tomillo, cebolla, ajo, perejil, e incluso el ají quitucho."],"steps":["Fría la carne cortada en cubitos de 1 cm en aceite","Agregue la zanahoria picada del mismo tamaño y siga friendo.","Luego añada cebolla en cuadritos, el ajo picado fino, una pizca de orégano, ají de color, pimienta y sal.","Añada dos litros de agua hirviendo y cueza hasta que la carne esté blanda. Entonces, póngale las papas en cubitos o en bastones, los porotos verdes partidos, arvejitas y dos cucharadas colmadas de arroz. Se cuece hasta que las papas estén blandas.","Se hierve hasta que el caldo y los ingredientes obtengan una consistencia bastante espesa (esto le diferencia de un puchero)","Poco antes de servirlo se le condimenta generosamente con pimentón, orégano, tomillo, cebolla, ajo, perejil, e incluso el ají quitucho."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCarbonada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Carne con papas","name":"Carne con papas","ingredients":["1 cebolla picada.","4 dientes de ajo.","2 libras de carne sin grasa para guisar, cortada en cubitos","½ cucharadita de comino molido.","1 cucharadita de orégano seco.","½ taza de vino seco.","2 - 3 cucharadas de aceite de oliva.","2 latas de 8 oz salsa de tomate.","1 pimiento verde picado.","2 hojas de laurel.","2 cucharadas de vino tinto o vinagre balsámico.","4 papas.","Sal","Pimienta negra."],"steps":["Caliente el aceite de oliva a fuego medio en una cacerola profunda y con tapa.","Cuando vea que está caliente añada la cebolla picada y el ajo y déjelo freír hasta que la cebolla se torne transparente y el ajo comience a dorarse.","Es importante mencionar que si mezcla el ajo y la cebolla en una procesadora de alimentos se obtienen muy buenos resultados, especialmente si tiene niños en la casa que generalmente no les gusta el sabor del ajo o las cebollas.","Luego añada la carne y fríala hasta que se torne dorada por todos los lados (recuerde voltearla para que se mezcle con el ajo y la cebolla).","Cuando la carne este dorada, entonces adicione el comino, el orégano y continúe mezclando.","Cuando fría por varios minutos (2 – 4), añada el vino seco, la salsa de tomate, los pimientos, laurel, vino tinto (o vinagre balsámico).","Suplementariamente puede agregar también algunas aceitunas verdes. Luego agregue agua hasta que cubra la carne.","Cuando comience a hervir, reduzca el fuego, tápelo y cocínelo lento por al menos 1 hora – 1½.","Cuando la carne este blanda, destape la cacerola (olla) y añada las papas, un poco de sal y pimienta a gusto.","Tape nuevamente la cacerola y continúe a fuego lento hasta que las papas estén listas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCarne_con_papas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Arroz_con_salsa_de_carne%2C_papas%2C_cebollas_y_tomates_con_farofa.jpg/960px-Arroz_con_salsa_de_carne%2C_papas%2C_cebollas_y_tomates_con_farofa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Canelones","name":"Canelones","ingredients":["Para el relleno","1 hg de pavo","1 hg de carne de cerdo","3 hg de ternera","sal","pimienta","cebolla","apio","zanahoria","mantequilla","aceite","2 huevos","Parmesano u otro queso.","Nuez moscada","Para la pasta:","4 huevos","4 kg de harina"],"steps":["Prepare el relleno batiendo la carne, sal, pimienta, cebolla, apio, zanahoria, mantequilla y aceite; agregue los 2 huevos, el queso y la nuez moscada, mezclando todo.","Prepara la masa con los 4 huevos y la harina, cortándola en cuadrados.","Hervir en agua con sal y agregar un poco de aceite.","Seque la pasta con paños de cocina, ponga la masa encima y envuélvala.","Coloque los canelones en una sartén y sazónelos con ragú (la salsa basaad en carne para la pasta) y los quesos parmesano y mozzarella.","Hornee a 180 ° durante media hora."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCanelones","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2f/Polideportivo-Sergio-Matto_Canelones_Uruguay_2021_SNY3469-pano.jpg/960px-Polideportivo-Sergio-Matto_Canelones_Uruguay_2021_SNY3469-pano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Uycrove","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Caramelo líquido en el microondas","name":"Caramelo líquido en el microondas","ingredients":["1 limón.","30 ml de agua.","120 g de azúcar."],"steps":["Se ponen todos los ingredientes en un bol y se remueven.","Se lleva al microondas por 3 minutos, hasta que tenga un color dorado.","Se deja reposar un minuto.","A partir de ese momento ya podemos usarlo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCaramelo_l%C3%ADquido_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cazuelita de espárragos trigueros y colmenillas","name":"Cazuelita de espárragos trigueros y colmenillas","ingredients":["200 g de morillas (Morchella esculenta), frescas y pequeñas","300 g de espárragos trigueros","20 g de mantequilla clarificada","70 g de mantequilla","1 chalota","½ diente de ajo","300 ml de vino de Oporto","300 ml de vino de Madeira","300 ml de nata líquida","Zumo de limón"],"steps":["Lavar muy bien las morillas bajo un chorro de agua para retirar la arenilla que indefectiblemente habrá en sus alvéolas. Escurrirlas y secarlas en papel absorbente. Repetir la operación para asegurarse que no queda rastro de arenilla.","Retirar la parte dura de los trigueros y cortarlos en trozos de 5 cm de largo. Cocerlos rápidamente en agua salada - 3 minutos bastarán - y pasarlos por 30 g. De mantequilla fresca fundida para lustrarlos.","Colocar las morillas en cazuelitas, los espárragos encima. Napar con la salsa. Adornar con unas puntas de perifollo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCazuelita_de_esp%C3%A1rragos_trigueros_y_colmenillas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Champiñones al ajillo","name":"Champiñones al ajillo","ingredients":["1,5 kg champiñones pequeños","9 cucharadas soperas de aceite de oliva virgen extra","3 dientes de ajos picados","2 cucharadas soperas de perejil picado","Limón para zumo","Sal"],"steps":["Se cepillan bien los champiñones en un chorro de agua y se van echando en agua fresca con limón. Se lavan bien y se sacan enseguida, secándolos bien con un paño de cocina limpio.","Se preparan seis platitos de barro, poniéndoles el aceite, los champiñones, sal y el ajo picado. Se ponen a fuego mediano, primero durante unos cinco minutos y más vivo otros cinco minutos, sacudiendo de vez en cuando los platitos para que los champiñones se hagan por igual. Al ir a servir espolvorear con perejil.","Se sirven enseguida y muy calientes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChampi%C3%B1ones_al_ajillo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Champi%C3%B1ones_al_ajillo_%28Madrid%29.jpg/960px-Champi%C3%B1ones_al_ajillo_%28Madrid%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Changua","name":"Changua","ingredients":["4 tazas de agua","4 tazas de leche","4 Huevos","2 cucharadas de cilantro finamente picado","1 rama entera de cilantro","1 tallo de cebolla larga picada","1 tallo de cebolla larga entero","2 dientes de ajo","Sal al gusto"],"steps":["Se pone a hervir el agua, cuando suelte el primer hervor se le agrega la rama entera de cilantro, el tallo de cebolla larga y los dientes de ajo y se dejan cocinar por cinco minutos.","Se drena el caldo y se desecha la cebolla, el ajo y el cilantro cocinados (opcional).","Al caldo se agrega la leche, la cebolla picada, el cilantro picado y la sal.","Luego se añaden uno a uno los huevos, cuidando que no se rompan las yemas.","Cuando los huevos estén cocidos se sacan y se depositan de a uno por plato.","Luego se vierte encima el líquido caliente y se le agrega pan o tostadas en trocitos.","Opcionalmente se puede añadir pimienta y queso rallado.","Por lo general los bogotanos no suelen desechar ningún ingrediente de la preparación."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChangua","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Changua_1.jpg/960px-Changua_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Caldobasico","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Chapaleles","name":"Chapaleles","ingredients":["0,5 kg de papas.","0,5 kg de harina.","100 g de manteca de cerdo.","1 cucharada sopera de sal."],"steps":["Pele las papas y hiérvalas en una olla con agua.","Una vez cocidas, muélalas, añada la sal y mézclelas con la harina y la manteca.","Amase hasta que quede homogéneo y la masa casi no se pegue en las manos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChapaleles","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Chapaleles_de_harina.jpg/960px-Chapaleles_de_harina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Lin linao","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Chancho asado con tamarindo","name":"Chancho asado con tamarindo","ingredients":["1/2 kilo de lomo ó solomillo de cerdo","100 gramos de chuño","2 huevos","200 gramos de salsa de tomate","5 ml. de vinagre","150 gramos de azúcar","2 tazas de agua","200 gramos de jolantao","1 pimiento rojo","100 gramos de cebolla china","sal y pimienta al gusto"],"steps":["Procedemos a preparar la salsa de tamarindo","Ponemos en una olla las tazas de agua, con la cantidad de azúcar deseada","Dejamos q tome consistencia y agregamos el vinagre más el kepchu, dejamos por unos 20 min. a fuego moderado y espesamos con chuño.","Luego cortamos el lomo de cerdo en escalopas o rebanadas muy finas, salpimentamos, pasamos por chuno y luego por huevo y luego freímos, una vez listo reservar en un bowl con papel toalla","Luego en la mitad del aceite que se ha freído la carne salteamos el jolantao con el pimiento en gajos","Una vez listo y salteado, agregamos la cebolla china en hasher, una vez listo agregamos el tamarindo y la carne frita dejamos por unos minutos.","Servir acompañando de arroz blanco pero sin sal el arroz.","Para que el chancho les salga en un buen punto, minutos antes de freír, pasar recién por huevo, claro previamente pasado por chuño."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChancho_asado_con_tamarindo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chilate acapulqueño","name":"Chilate acapulqueño","ingredients":["una taza y media de arroz","agua","azúcar al gusto","canela al gusto","medio kilo de cacao molido","hielo","colador y jarras necesarias para verter el líquido.","leche (opcional)"],"steps":["Previamente se pone el arroz a remojar en un trasto sin asarse, y se procede a desgranar la bellota del cacao.","Se desgrana la bellota de cacao entero dejando la semilla del cacao, este en un asador precalentado se procede dorar, asar o tostar el cacao a fuego lento asta adquirir un color rojizo el cual pueda ser quebrado al tacto, o con los dientes sin dificultad.","Después de tostado o asado, en un molino de mano se procede a pulverizar o moler, hasta dejar un polvo fino según el procedimiento para hacer el chocolate, se le agrega la canela previamente molida a mano.","Una vez remojado el arroz se saca del trasto y se remuele en el molino hasta dejar una pasta bien fina, agregar agua según se necesite, una vez molidos los tres ingredientes principales (el cacao, el arroz y la canela) se revuelve en una jarra o bote de aguas frescas bien mezclados, ya revueltos en agua se procede a colar, dejando solamente el agua o líquido.","Se agrega la azúcar o endulzante preferido fino o molido, se pone hielo al gusto este puede ser molido o en cubos, asegurarse de no quedar residuos de pasta de los ingredientes, sino solo el agua.","Por último para que el sabor de los granos molidos no se asiente y pierda su sabor, se debe revolver constantemente, el líquido debe ser espumoso, este efecto se crea sirviendo el chilate desde cierta altura, provecho."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChilate_acapulque%C3%B1o","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cerdo margarita","name":"Cerdo margarita","ingredients":["1 kg de lomo de cerdo","2 tazas de jerez","3/4 de taza de vinagre","1 taza de aceite de oliva","1 manojo de cebollitas cambray","1 cabeza de ajo sin pelar partida a la mitad","1 manojo de hierbas de olor","1/2 cucharadita de orégano molido","3 cucharadas de mostaza","3 yemas cocidas","sal al gusto","pimienta al gusto"],"steps":["Mezcla 1/2 taza de jerez con el vinagre, el aceite, los ajos, las cebollas, las hierbas de olor, el orégano, sal y pimienta.","Incorpora el lomo báñalo con la marinada, cubre con plástico autoadherible y refrigera durante dos días, procura voltear la carne cada 5 horas.","El tercer día, saca la carne y ponla junto con la marinada en una olla, vierte 2 tazas de agua, coloca la tapa y cocina hasta que la carne esté cocida y el líquido casi de halla consumido.","Retira la carne, ponla en un platón y deja enfriar antes de rebanarla. Cuela el líquido de cocción.","Licua la mostaza, las yemas, el jerez restante y el líquido de cocción de la carne, sal y pimienta.","Sirva la carne con la salsa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCerdo_margarita","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cha chi kay","name":"Cha chi kay","ingredients":["1/2 Pollo","20 Unidades de clavo de olor","2 Trocitos de canela","6 Pac Koc (anís estrella)","100 Gramos de azúcar blanca","5 Pedazos de kion","1 Litro de agua","1 Cucharadita de pisco","2 Cucharadas de sazonador","1 Litro de aceite","Pimienta 5 sabores","10 Hojuelas de camarón."],"steps":["En una olla o sartén, echar 1 litro de agua y hervirla.","Colocar los ingredientes (clavo de olor, canela, pac koc) en en una gasa y hacerle una bolsita, amarrala bien y echarla a la olla.","Hervir a fuego lento 20 minutos, incorporando sal, sazonador, azúcar y el pisco.","Incorporar el pollo n esta preparación, seguir cocinando a fuego lento hasta que sancoche.","Sacar el pollo, dejarlo enfriar bien y freírlo en aceite bien caliente para que se dore el pellejo; cortarlo y colocarlo en la fuente que se va a presentar.","En el mismo aceite se fríe las hojuelas de camarón decorando luego con éstas en el borde del plato; servir limón con pimienta 5 sabores en un platito. Acompañado con jugo de limón y canela cinco sabores."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCha_chi_kay","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chancho al ajo","name":"Chancho al ajo","ingredients":["200 g de Chancho asado","20 dientes de ajos, pelados y cortado en láminas delgadas","3 cucharadas de aceite","1 cucharadita de salsa de soya","1/2 cucharadita de sal","1/2 cucharadita de sazonador (glutamato monosódico)","1/2 taza de caldo (frío)","15 Jo lan Tau (arvejas o guisantes tiernos, que les falta desarrollar)","1 cucharadita de chuño (fécula de papa)","4 cebollines cortados en trozos de 3 centímetros.","1 Atado de Choy Sam (verdura china con flores amarillas); no se utiliza la parte verde oscuro de la hoja."],"steps":["Poner una sartén grande con el aceite al fuego y echar los ajos picados.","Freír durante unos minutos para que doren un poco y agregar el chancho asado.","Luego, sazonar con el glutamato y añadir las arvejas (sin el tronquito), el Jo lan tau y la salsa de soya.","Mezclar bien; diluir el chuño en el caldo, agregarlo en la sartén y dejar cocer hasta que espese la salsa, sin dejar de revolver.","Agregar los cebollines y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChancho_al_ajo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chamoyadas","name":"Chamoyadas","ingredients":["Hielo molido","Fruta natural (como Mango, Limón, Guayaba, Tamarindo, Piña o Fresa)","Azúcar","Salsa chamoy","Chile acidulado o Chile piquín en polvo","Paleta de tamarindo (opcional)"],"steps":[". Colocar en una licuadora el hielo molido, los trozos de fruta natural y el azúcar.",". Licuar hasta que los ingredientes se disuelvan y se integren bien.",". Escarchar un vaso con chamoy y chile en polvo, y añadir un poco más de chamoy al fondo.",". Verter la mezcla de la licuadora en el vaso preparado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChamoyadas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chancletas","name":"Chancletas","ingredients":["6 güisquiles blancos","2 onzas (60 gramos) de pasas","1 onza (30 gramos) de almendras molidas","1 copa de vino blanco","6 onzas (180 gramos) de miga de pan dulce","3 huevos","8 onzas (240 gramos) de azúcar","1 cucharadita de canela en polvo","2 onzas (60 gramos) de mantequilla derretida","1 pizca de sal","1/2 taza de crema"],"steps":["Partir los güisquiles por la mitad, previamente lavados","Poner los güisquiles a cocinar en agua hirviendo","Cuando estén listos, dejar enfriar, quitar la pulpa, reservar las cáscaras","Colar o procesar la pulpa con los demás ingredientes (a excepción de las almendras, las pasas y la miga de pan)","Rellenar las cáscaras con esta preparación","Mezclar la miga de pan y las almendras. Espolvorear por encima.","Agregar las pasas","Precalentar el horno a 350°F (180°C)","Colocar las chancletas en un recipiente y hornear por 30 minutos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChancletas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Chancletas_a_la_venta.jpg/960px-Chancletas_a_la_venta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cabeza2000","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Chilacayote en dulce","name":"Chilacayote en dulce","ingredients":["1 Chilacayote","1/2 taza de cal","Azúcar al gusto","Agua cantidad necesaria"],"steps":["Lavar el chilacayote y cortarlo en trozos de unos 8 cm. por lado","Diluir la cal en un litro de agua. Esperar a que asiente","Colocar los trozos de chilacayote y dejarlos en el agua de cal por 2 horas","Retirar los trozos de chilacayote del agua de cal y lavar","Colocar los trozos de chilacayote en una olla y cubrir con agua","Agregar azúcar al gusto","Colocar la olla en fuego alto, hasta que el agua se evapore","Revisar constantemente para que no se queme","Puede servirse caliente, a temperatura ambiente o frío"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChilacayote_en_dulce","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cazuela de campo de Juneda","name":"Cazuela de campo de Juneda","ingredients":["Aceite de oliva virgen (2 dl)","Panceta de cerdo del cuello (250 g)","Costillas de cerdo (4-5, cortadas)","Butifarra (900 g)","Ajos (5)","Cebollas (3 medianas)","Tomate (500 g, maduro o triturado)","Tomillo (una rama)","Guindilla","Vino blanco (¼ L)","Agua (½ L)","Patatas (1,5 kg)","Espinacas frescas (2 kg) o Espinacas congeladas (1,6 kg)","Caracoles (600 g)","Butifarra negra (500 g)","Judías blancas (500 g)","Sal","Pimienta"],"steps":["Calentar el aceite en la cazuela de barro y añadir la panceta, las costillas y la butifarra, todo previamente troceado.","Retirar la carne dorada de la cazuela y reservar. Introducir el ajo y la cebolla troceados en la cazuela, añadir el tomillo y la guindilla al gusto.","Sofreír por 10 minutos, luego añadir el tomate picado y sofreír 3 minutos más.","Añadir el vino blanco y las patatas troceadas; dejar cocinar unos 10 minutos.","Añadir las espinacas limpias y cortadas, los caracoles lavados y el agua.","Cocinar a fuego lento por unos 15 minutos, luego volver a agregar la carne reservada, sal y pimienta al gusto.","Cocinar hasta que las patatas estén casi cocidas, luego añadir la butifarra negra en rodajas y las judías blancas.","Retirar la cazuela del fuego y dejar reposar al menos 20 minutos antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCazuela_de_campo_de_Juneda","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chanclas poblanas","name":"Chanclas poblanas","ingredients":["Aguacate","Queso","Lechuga","Clavos de olor","Jitomate","Carne de res molida","Chorizo","Chile guajillo","Cebolla","Pan tipo telera"],"steps":["Preparar un caldo picoso con la carne de res molida, el chile guajillo y el chorizo.","Cortar la telera transversalmente y espolvorearla con harina.","Bañar el pan con el caldo, y rellenarlo con queso.","Decorar con aguacate y cebolla al momento de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChanclas_poblanas","country":"Mexico","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Chanclas_poblanas_2.jpg/960px-Chanclas_poblanas_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luisalvaz","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Charlota","name":"Charlota","ingredients":["Leche condensada","Leche evaporada","1 a 1¼ tazas de Jugo de limón","Ralladura de limón","Queso crema (batido, 8 oz)","Galletas María (1 paquete)"],"steps":["Mezclar la leche condensada y la leche evaporada en un recipiente, luego agregar el jugo de limón y mezclar bien con una cuchara hasta que la mezcla espese.","En un refractario, colocar una capa de galletas, luego una capa de la crema obtenida. Repetir el proceso alternando capas de galletas y crema hasta terminar, asegurándose de que la última capa sea de crema.","Refrigerar hasta el día siguiente para que el postre tome consistencia. Servir directamente en el refractario o usar un cortador para dar formas individuales."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCharlota","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Tarta_de_Charlota.jpg/960px-Tarta_de_Charlota.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amasuela - Luis Lafuente Agudín","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Cherele","name":"Cherele","ingredients":["Garbanzos (200 gramos)","Oreja de cerdo","Morro de cerdo","Manitas de cerdo","Nabo (1)","Pencas de acelgas (350 gramos)","Morcilla de cebolla (2)","Patatas (200 gramos)","Arroz (140 gramos)","Azafrán","Sal"],"steps":["En una cacerola, cocinar los garbanzos previamente remojados, añadiendo la cantidad de sal deseada.","Al hervir el agua, añadir el morro, la oreja y las manitas de cerdo. Mantener en ebullición durante media hora.","Agregar el nabo partido por la mitad y las pencas de acelga. Cuando vuelva a hervir, añadir las patatas cortadas en trozos y la morcilla de cebolla.","Quince minutos antes de que las patatas estén cocidas, añadir el arroz y el azafrán, y cocinar hasta que el arroz esté listo.","Este plato es típico de las festividades y celebraciones en varias regiones de España, especialmente en las que se lleva a cabo la matanza del cerdo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCherele","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cebolla y patatas rellenas de Encarna de Potries","name":"Cebolla y patatas rellenas de Encarna de Potries","ingredients":["2 cebollas grandes.","1 patata grande.","1 diente de ajo.","250 g de carne picada de cerdo (puede utilizarse también carne de pollo o de ternera).","100 g de queso para gratinar.","Perejil.","Piñones","Pimienta negra.","Pimentón rojo.","Aceite de oliva.","Sal."],"steps":["Cazuela plana.","1 espátula.","1 cuchillo.","1 tenedor.","1 tabla de cortar.","1 plato.","1 sartén."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCebolla_y_patatas_rellenas_de_Encarna_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chipá","name":"Chipá","ingredients":["1 kg de fécula de mandioca","6 huevos","6 cdtas. de levadura química (polvo para hornear)","1+1/2 taza de leche con 1 cucharada de limón","250 g de manteca","450g de queso Fontina o similar, rallado","350g Queso parmesano, provolone o similar, rallado","2 ó 3 cdtas. de sal"],"steps":["Precaliente el horno a temperatura alta. En el bol mezcle la fécula, la sal y el polvo de hornear. En el medio casque los huevos y coloque la manteca.","Con las manos o una cuchara de madera mezcle la fécula con los otros ingredientes, mientras, vierta despacio la leche. Cuando quede poca fécula por unir añada los quesos y, siempre mezclando, termine de formar la masa, que debe quedar algo húmeda.","Con las manos espolvoreadas con fécula forme esferas de unos 3 0 4 cm de diámetro, distribúyalas en la bandeja para hornear, cuidando que estén separados unos 3 cm, pues durante la cocción duplican su volumen.","LLeve a hornear unos 18 a 20 min., cuidando de no abrir el horno hasta que hayan pasado 12 min. Están listos cuando al presionar la superficie recobran rápidamente la forma. Sirva calientes.","NOTA: Puede congelarlos sin cocción."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChip%C3%A1","country":"Paraguay","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/Chipa_alargada_tradicional_-_Capiov%C3%AD%2C_Misiones.jpg/960px-Chipa_alargada_tradicional_-_Capiov%C3%AD%2C_Misiones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Chilcano de pisco","name":"Chilcano de pisco","ingredients":["1 onza de pisco aromático","1/2 limón (jugo)","gotas de amargo de Angostura","1/2 cucharadita de azúcar blanca","4 cubos de hielo","ginger ale","rodaja de limón","Para acompañar: brochetas de carne , ceviche de pescado. de mariscos o mixto."],"steps":["Sirva en vaso alto de 8 onzas, mezclando los ingredientes hasta que se disuelva el azúcar.","Añada el hielo y complete el vaso con ginger ale. Adorne con una rodaja de limón y sorbetes de colores"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChilcano_de_pisco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chipá Porteño","name":"Chipá Porteño","ingredients":["1/2 kg de almidón de mandioca","1/2 kg de harina leudante","3 huevos","100 g de manteca a temperatura ambiente","1 litro de leche tibia","1/2 kg de quesos de 3 tipos distintos cortados en trocitos","Sal"],"steps":["En un bol de tamaño grande poner el almidón, la harina e ir mezclando ambas y con más los frutos del ave, la manteca, los quesos y la leche en la medida que absorban los farináceos, más la sal.","Tratar de unir todo con las manos e ir corrigiendo con leche o almidón hasta que quede una masa suave y blanda, sin exagerar con el amasado.","Calentar el horno hasta punto medio.","Cortar la masa en porciones del tamaño de un dedo y darle forma de pancito un poco aplastado, haciéndole 3 cortes sobre el lomo con un cuchillo y acomodar apenas separados en una asadera enmantecada.","Cocinar durante 10 a 15 min."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChip%C3%A1_Porte%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chuañe","name":"Chuañe","ingredients":["0,5 kg de harina","1 taza de azúcar.","1 pangue o una hoja grande de repollo.","Miel o ."],"steps":["Pele las papas y rállelas dentro de un recipiente.","Agregue la harina y el azúcar y mezcle hasta conseguir una pasta homogénea.","Divida esta pasta en dos porciones y cada una de ellas póngala en un pangue u hojas grandes de repollo y amárrelas de modo que se forme una \"bolsa\".","Ponga a hervir en una olla con agua por 30 minutos. Otro método de cocción posible es al rescoldo, de ese modo también tardará alrededor de 1 hora si la arena se ha calentado bien; de añadirlo a un curanto, estará listo junto con el resto de los ingredientes, en alrededor de 2 horas.","Divida cada Chuañe en cuatro partes y sirva frío, acompañando con miel o mermelada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChua%C3%B1e","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chiles en Nogada","name":"Chiles en Nogada","ingredients":["12 chiles poblanos tostados, pelados y desvenados","300 g de carne molida de res","300 g de carne molida de lomo de cerdo.","2 dientes de ajo finamente picado.","¼ de taza de cebolla finamente picada.","4 cucharadas de aceite de maíz.","2 manzanas, 2 perones, 2 peras y 2 duraznos sin piel en cubitos.","1 puño de uvas pasas.","1 puño de nuez pacana picada.","1 puño de piñón rosa o blanco.","1 acitrón en cubitos.","1 taza de azúcar.","1 cucharadita de nuez moscada rallada.","sal y pimienta.","150 g de harina.","8 huevos.","3 tazas de aceite o manteca.","sal al gusto.","100 g de almendra pelada. (opcional, pues se trata de nogada, salsa de nuez)","200 g de nuez pelada.","300 g de queso de cabra estilo poblano (se puede sustituir por la mitad de queso doble crema y el resto por queso de cabra tipo francés).","Leche y azúcar.","1 taza de perejil liso o chino desinfectado y picado finamente.","2 granadas.","12 Chiles poblanos tostados, pelados y desvenados","300 g de carne molida de res","300 g de carne molida de lomo de cerdo","2 dientes de ajo finamente picado","¼ de taza de cebolla finamente picada","4 cucharadas de aceite de maíz","2 manzanas, 2 perones, 2 peras y 2 duraznos sin piel en cubitos. 1 Puño de uvas pasas. 1 Puño de nuez pacana picada. 1 Puño de piñón rosa o blanco","1 Acitrón en cubitos, 1 Taza de azúcar","1 Cucharadita de nuez moscada rallada"],"steps":["Elegir los chiles poblanos que estén en buen estado, es decir, que no estén rotos y tengan forma uniforme. Los chiles más verdes son más picantes que los de color más oscuro, que generalmente se reservan para ser secados y convertirse en chiles anchos","Una de las técnicas para pelar los chiles es el asado a fuego directo, que consiste en colocar sobre la llama los chiles. Hay que girarlos a modo que se tuesten uniformemente. Cuidar que no se tuesten demasiado de alguna parte ya que se romperían al momento de pelarlos.","Retirarlos del fuego y ponerlos a sudar de 10 a 15 minutos en una bolsa de plástico cerrada para retirarles la piel. El sudado de los chiles nos ayudará a que se suavice la piel y nos facilite pelarlos.","En una sartén amplia poner a calentar el aceite. Una vez caliente, agregar la cebolla y el ajo picado hasta acitronar, es decir, hasta que se tornen transparentes y desprendan su aroma. Agregar la carne de puerco y de res molidas. Sazonar con sal y cocinar hasta que hayan perdido completamente su color rojo.","Agregar la fruta en cubos en el siquiente orden: Manzana, el perón, la pera y el durazno. Cocinar una par de minutos más","Agregar los frutos secos, es decir las nueces picadas, los piñones y las uvas pasas","Agregar el acitrón en cubitos. El acitrón es un dulce típico mexicano. Es la raíz de la biznaga que se cristaliza en azúcar. En la receta se puede omitir o sustituir con cascara de naranja cristalizada.","Condimentar nuestra mezcla con pimienta y nuez moscada rallada. Cuando ya está bien cocido todo agregaremos el azúcar.Una vez listo nuestro picadillo, dejarlo enfriar completamente para rellenar los chiles, nos podemos ayudar de una bandeja de hornear para extender el picadillo y se enfriará más rápido","Con ayuda de una cuchara, rellenar cada chile poblano con el picadillo","Reservar los chiles rellenos para proceder al capeado si se desea. Los chiles rellenos se pueden conservar en congelación durante 4 meses al igual que el picadillo.","Separar las yemas de las claras. Batir las yemas ligeramente con ayuda de un batidor de globo. Reservar","Batir las claras a punto de nieve. Reservar.","Unir la mezcla de las claras con las yemas batidas en forma envolvente para no perder volumen con ayuda de una espátula. Agregar la sal.","Disponer el harina en un tazón y enharinar ligeramente cada chile relleno. Sacudir el exceso. Sumergir cada chile enharinado dentro de la mezcla de huevo. En una sartén o freidora con el aceite o manteca caliente freir cada chile. Voltear cuando adquieran color dorado. Escurrir muy bien","Disponer los chiles sobre toallas absorbentes de papel para eliminar lo posible de aceite. Reservar.","Licuar todos los ingredientes e ir agregando poco a poco la leche a la consistencia deseada. La consistencia de la nogada no debe ser demasiado espesa, más bien es ligera pero al salsear el chile no debe transparentarse el capeado. Reservar cubierta con película plástica autoadherente en refrigeración.","En un plato o platón, disponer los chiles. Bañar generosamente a cubrir con la salsa nogada y guarnecer con el perejil picado y los granos de granada. Los chiles se pueden consumir a temperatura ambiente o si se desea calentar en el horno microondas. La salsa nogada se sirve a temperatura ambiente o fría, no se debe calentar"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChiles_en_Nogada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0d/Chiles_en_nogada%2C_caseros%2C_M%C3%A9xico_6.jpg/960px-Chiles_en_nogada%2C_caseros%2C_M%C3%A9xico_6.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petrvs III","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Chorizos en aceite","name":"Chorizos en aceite","ingredients":["Chorizos.","Laurel.","Aceite de oliva."],"steps":["Los chorizos debes de estar bien oreados, desprovistos de humedad, los cocemos en agua con una hoja de laurel.","Se cortan por la mitad y los vamos friendo en aceite de oliva a fuego lento, los sacamos y dejamos enfriar.","Los vamos envasando en botes perfectamente limpios y de buena tapa.","Se rellenan mitad de aceite de oliva crudo y aceite de la fritura. Los dejamos almacenados en lugar fresco y seco"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChorizos_en_aceite","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Choto frito","name":"Choto frito","ingredients":["Carne de chotillo lechas troceada en menudo","Ajo.","Aceite de oliva.","Laurel.","Pimienta.","Sal.","Vaso de vino blanco."],"steps":["En una sartén con aceite de oliva ponemos el choto a freir junto con los ajos aplastados sin pelar, la hoja de laurel, y las sal.","Sacaremos la asadurilla cuando este frita, la machacamos en el mortero junto con los ajos, todo este majado se diluye con el vaso de vino blanco y lo ponemos en la perola.","En caso de que lo tengamos algo seco, le ponemos agua. Nos debe de quedar frito y con una salsa espesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChoto_frito","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chorizos y patatas a las cenizas","name":"Chorizos y patatas a las cenizas","ingredients":["Chorizos frescos.","Patatas.","Vino blanco.","Sal.","Aceite de oliva"],"steps":["Se lían primero los chorizos en papel sulfonado o de estraza y se les vierte vino blanco. Se esconden en las cenizas de la lumbre calientes","Hacemos lo mismo con las patatas que se pincharán, se les pone sal y aceite de oliva y se esconden en las más cenizas que estén más calientes que la de los chorizos.","Se sacan, se rompen en el plato las patatas, se les pone aceite de oliva, sal y pimienta.","Se ponen rodajas de chorizo por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChorizos_y_patatas_a_las_cenizas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chorizo al infierno","name":"Chorizo al infierno","ingredients":["1 chorizo","whisky"],"steps":["Poner el chorizo en la .","Echar un chorro de whisky.","Prender fuego al chorizo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChorizo_al_infierno","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chuletas en naranja","name":"Chuletas en naranja","ingredients":["4 chuletas frescas de cerdo","2 naranjas","1 sobre de crema de champiñones","100 g de champiñones en rodajas","Sal y pimienta al gusto"],"steps":["Sazonar las chuletas con sal y pimienta.","Colocar las chuletas en un sartén caliente y sellarlas.","Al estar selladas, agregar el jugo de las dos naranjas.","Cocinar a fuego medio hasta que se consuma el jugo de naranja.","Por aparte, preparar la crema de champiñones, siguiendo las instrucciones del sobre, pero usando la mitad de agua.","Cuando la sopa esté lista (debe quedar espesa), agregar los champiñones en rodajas.","Para emplatar, se puede usar un plato ovalado o cuadrado, colocando una chuleta en el plato y bañarla con la sopa de champiñones.","Adornar con una rama pequeña de perejil"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChuletas_en_naranja","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chilcano","name":"Chilcano","ingredients":["1 cabeza y espinazo de pescado","2 l de agua","1 rama de apio","1/4 de taza de arroz","3 papas cortadas en cubitos","1 rama de cebolla china picada","1 ají amarillo fresco, sin pepas ni venas","2 cucharadas de perejil picado","Sal"],"steps":["Poner a el pescado en agua con sal, junto con el apio, durante más o menos 1/2 hora.","Cuando haya hervido, colar el caldo resultante y separar el pescado del espinazo.","Al caldo agregar la papa y el arroz. Una vez que ha hervido añadir el ají amarillo fresco y la cebolla china picadita.","Al momento de servir hacerlo con una raja de limón y perejil picado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChilcano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Sopa_chilcano_01209.jpg/960px-Sopa_chilcano_01209.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Waterloo1883","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Chiles rellenos","name":"Chiles rellenos","ingredients":["500 gramos de carne bolovique","Cantidad necesaria de agua","6 tomates","1 cebolla mediana","1 rama de cilantro","4 dientes de ajo picados","1/2 libra de ejotes picados","2 zanahorias picadas","1/2 libra de papas picadas","2 hojas de laurel","2 ramas de tomillo","10 chiles pimiento pelados y sin semilla","6 huevos","aceite vegetal","sal y pimienta al gusto"],"steps":["En una olla a presión, verter la carne y salpimentar al gusto. Cubrir con agua y cocer por 30 minutos (desde que el vapor empiece a salir de la olla)","Por aparte, cocer la mitad de la cebolla, los tomates cortados en cruz y el cilantro","Freír el ajo, el resto de la cebolla, el laurel y el tomillo","Añadir los vegetales y dejar que se cuezan","Picar finamente la carne e incorporarla. Dejar en el fuego por unos minutos. Retirar del calor y esperar que enfríe","Formar bolitas con la preparación y rellenar el chile pimiento, previamente asado y sin piel","Batir las claras de huevo a punto de nieve, e incorporar las yemas una a una","Con cuidado, sumergir los chiles en el huevo batido, sacarlos y freír en una sartén con aceite caliente.","Si se desea, con el tomate, cebolla y cilantro picados, licuar y salpimentar, para hacer una salsa.","Para emplatar, colocar un chile relleno y bañar con salsa","Acompañar con una guarnición de arroz y tortillas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChiles_rellenos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Chiles_rellenos_y_capeados.jpg/960px-Chiles_rellenos_y_capeados.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Koffermejia","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Chojín","name":"Chojín","ingredients":["1/2 libra de chicharrones de cerdo","12 rábanos grandes","4 limones","1 cebolla mediana","1 tomate","3 o 4 ramas de hierbabuena","Sal al gusto"],"steps":["Picar finamente los chicharrones. Reservar.","Picar finamente la hierbabuena","Agregar el jugo de los limones","Sazonar con sal al gusto","Servir acompañado con tortillas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChoj%C3%ADn","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d2/Chojin_%283521733976%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Angel from Azuqueca, España","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Chucrut fácil","name":"Chucrut fácil","ingredients":["Repollo, 1 mediano","Aceite, 1 cucharada","Pimienta negra en grano, 1 cucharada","Vino blanco seco, una copa","Vinagre de vino, 5 cucharadas","Hojas de Laurel","Sal de grano"],"steps":["Lavar el repollo, cortarlo en cuartos, quitar y desechar el tronco duro del centro y cortar las hojas con una cuchilla bien afilada, muy finamente.","Calentar el aceite en una olla, incorporar el repollo, salpimentar y dejar que se cocine revolviendo, unos cinco minutos.","Cocinar a fuego lento hasta que el repollo quede tierno.","Agregar el vinagre y el vino, y cocinar 10 minutos más"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChucrut_f%C3%A1cil","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chili con carne","name":"Chili con carne","ingredients":["2 cebollas medianas","2 dientes de ajo","2 zanahorias medianas","2 pencas de apio","2 pimientos rojos","aceite de oliva","1 cucharadita colmada de guindilla en polvo","1 cucharadita colmada de comino molido","1 cucharadita colmada de canela molida","sal marina","pimienta negra recién molida","1 bote de 400g de garbanzos","1 bote de 400g de alubias rojas","2 latas de 400g de tomates troceados","500g de carne picada de ternera","1 manojito de cilantro fresco","2 cucharadas de vinagre balsámico","400g de arroz basmati","yogur natural","1 lima"],"steps":["Pela y pica muy finamente las cebollas, el ajo, las zanahorias y el apio","Retira el tallo y las semillas del pimiento y picalo grueso","Pon a fuego medio una amplia y de paredes bajas","Echa un par de chorritos de aceite y después todas las verduras previamente picadas","Añade también las especias molidas y un buen pellizco de sal y pimienta","removiendo bien cada 30 segundos durante un total de 7 minutos, o hasta que las verduras estén tienas y ligeramente doradas","Agregar las alubias y garbanzos escurridos y los tomates","Pon la carne picada y trata de de deshacerla con una de madera para que no queden grumos","Llena una de las latas de tomate con agua y viértela en la cazuela","Añade el vinagre balsámico y sazona con un poco más de sal y pimienta","Espera al hervor, baja el fuego al mínimo y deja cocer con la tapa sin ajustar durante aproximadamente una hora, removiendo ocasionalmente para que no se pegue","Reparte el arroz ya cocido y el chili en cuecos grandes o ponlo como centro de mesa para que los comensales se sirvan a si mismos","Pon también en la mesa el yogur, el guacamole y la lima cortada en rodajas, para que que todos puedan aderezar sus platos","Puedes acompañar la receta con arroz blanco o condimentado como más te guste, se creativo.","Si no te apetece el arroz puedes acompañarlo con un buen pan, patatas asadas o cuscús.","Si no quieres los garbanzos puedes sustituirlos por alubias blancas o patata en cubitos.","Los ingredientes son para 6 personas, pero si te sobra puedes congelar el exedente o utilizarlo para otra receta como patatas rellenas al horno.","Si te gusta el picante, ¡se valiente y añade más chile!."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChili_con_carne","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Chilenitos","name":"Chilenitos","ingredients":["Harina (dos tazas y media, 900 g)","Polvos de hornear (media cucharada, 5 g)","Mantequilla (dos cucharadas y media, 25 g)","Leche (tres cucharadas, 30 ml)","Aguardiente (una cucharada, 10 ml)","Yemas de huevo (cinco yemas batidas)","Manjar (250 g)","Leche (dos cucharadas, 20 ml)"],"steps":["Compañía Molinera San Cristóbal. Recetario fácil de Repostería.","Varios autores. Repostería Chilena. Editorial Bibliográfica."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChilenitos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de mollitas","name":"Coca de mollitas","ingredients":["1/2 kilo de harina","1/2 vaso de agua templada","1/2 vaso de aceite de oliva virgen","Levadura de panadería","Sal fina y gorda","Onzas de chocolate (el que os guste)","Aceite y harina para hacer las mollitas"],"steps":["Diluir bien la levadura en el agua templada","Tamizar la harina y ponerla en un bol, añadir sal fina, añadir el agua con la levadura y remover con una cuchara de madera hasta que se haga masa","Incorporar el aceite y amasar con las manos hasta que quede una masa lisa y elástica","Dejar reposar la masa un mínimo de 3/4 de hora en un lugar templado y tapada con un paño de cocina","Engrasar con aceite una lata de horno, extender la masa en la lata, repartir las onzas de chocolate por encima","Espolvorear con harina (bastante) por encima y luego rociar con aceite y remover con los dedos para que se mezclen y se hagan las mollitas","Si se quiere añadir granos de sal gorda por encima de la coca","Introducir en horno eléctrico de aire precalentado a 180º durante 25-30 minutos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_mollitas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1f/Coca_de_mollitas.jpg/960px-Coca_de_mollitas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Retama","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Churro","name":"Churro","ingredients":["1 taza de harina de fuerza (la misma que se utiliza para el pan).","1 taza y 1/2 de agua hirviendo.","1 pizca de sal","1 taza de azúcar","Aceite para freír."],"steps":["En un bol, poner la harina y una pizca de sal y disolverla poco a poco con el agua, batiendo hasta que quede una pasta gruesa que se desprenda del cazo (unos 10 minutos).","Se deja reposar la masa durante una hora aproximadamente.","Se coloca la mezcla en una bolsa de plástico con un orificio del grueso de un dedo en el extremo (es lo que se denomina dosificador o churrera).","Caliente una sartén con dos tazas de aceite.","Para formar los churros, presione la bolsa con la mezcla sobre el aceite caliente. Podemos hacer churros rectos, cortando la masa con unas tijeras al salir del dosificador; o de lazo, cortando la masa con los dedos y pegándola sobre el mismo churro.","Fríalos hasta que doren, dándoles la vuelta con una cuchara de madera.","Sáquelos con una espumadera o cuchara de madera y déjelos escurrir sobre la sarten; luego preferiblemente en un recipiente con rejilla o en forma de plato que contenga una servilleta.","Si lo desea, revuelque en azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FChurro","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/53/Churro_vs._Porra_%2827101847820%29.jpg/960px-Churro_vs._Porra_%2827101847820%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joy","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Cocido de Lalín","name":"Cocido de Lalín","ingredients":["media cabeza curada,","medio lacón curado,","un kilo y medio de espinazo,","dos rabos salados,","unos 750 gramos de tocino veteado,","costilla salada, entera o en tiras,","tres morros salados,","cinco orejas saladas,","una gallina de casa,","ternera, ya sea falda o jarrete,","dos trozos de unto,","una docena de chorizos","garbanzos,","habas grandes,","grelos","patatas."],"steps":["En cuanto al modo de elaborarlo, cuatro días antes es preciso desalar en agua fría el lacón, al que se le cambia el agua cada 24 horas.","Dos días antes se lava toda la carne del cerdo y se pone a desalar.","El día antes de cocinar el plato, se pondrán en remojo los garbanzos y las habas.","Llegado el momento de la cocción, cada producto se pondrá en un recipiente distinto.","Primero, se cocerá el lacón en una cazuela alrededor de dos horas, tras las que se incorporará la cabeza y el resto de la carne del cerdo.","En otro recipiente se cocerá la ternera y la gallina, y en una tercera cazuela los garbanzos, las habas y los chorizos.","Los grelos y las patatas se cocerán en el agua de las carnes. Cada producto, durante el tiempo que requiera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocido_de_Lal%C3%ADn","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/XLI_Festa_do_Cocido_de_Lal%C3%ADn_-_15_feb_09_-_0210.jpg/960px-XLI_Festa_do_Cocido_de_Lal%C3%ADn_-_15_feb_09_-_0210.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ramon Piñeiro","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Cocido","name":"Cocido","ingredients":["400 g garbanzos","400 g pollo","2 zanahorias","3 patatas","1 cebolla","pimienta","colorante"],"steps":["Se llena una olla con 3 litros de agua y se añaden los garbanzos y el pollo y se pone a hervir.","Se pelan las zanahorias y las patatas y se añaden a la olla.","Se retira la espuma y se tapa la olla.","Se deja a fuego medio hasta que los garbanzos y la carne estén tiernos 45 minutos.","Se añade la sal, la pimienta y el colorante.","Se tapa y se deja a hervir 30 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocido","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Cocido_de_garbanzos.jpg/960px-Cocido_de_garbanzos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Cocido de res","name":"Cocido de res","ingredients":["500 gramos de carne de res. Se recomienda cualquiera de los siguientes cortes: posta, bolovique, costilla o camote","250 gramos de hueso de res. Se recomienda \"hueso de pescuezo\", que se obtiene del cuello de la res.","2 güisquiles cortados en 4 pedazos","4 papas medianas cortadas en 4 pedazos","3 zanahorias medianas cortadas en trozos grandes","2 nabos cortados por la mitad","1/2 repollo mediano cortado en varias piezas","2 elotes medianos cortados a la mitad","500 gramos de ejotes tiernos, amarrados en grupos de 4 o 5.","4 güicoyes tiernos, cortado en 4 partes","1/2 pimiento cortado en trozos pequeños","Cebolla, tomate y ajo al gusto","Sal al gusto","Unas cuantas ramas de cilantro"],"steps":["Se coce la carne con el hueso en fuego alto con bastante agua, unas hojitas de laurel y sal.","Ya cocida la carne se parte en pedazos pequeños como de 4 cm cuadrados o más grandes si se desea.","Se separa la carne pero se guarda el agua donde se coció.","En una olla aparte se fríe cebolla, tomate y ajo, se agrega al agua donde se coció la carne y primero se agregan las verduras que necesitan más cocción, por ejemplo el elote. Agregar más agua si es necesario.","Al final se ponen en la olla las hierbas o verduras que llevan poco cocimiento como el repollo, el cilantro y el pimiento. Todo esto se deja que hierva a fuego lento.","El caldo se sirve solo en una escudilla o plato hondo. Se puede mezclar con arroz blanco.","Las verduras se sirven en otro plato junto con la carne.","Se puede acompañar con aguacates partidos en cuatro, rodajas de limón, y cilantro picado.","Si cuenta con otro tipo de verduras, como la yuca (raíz de la mandioca) o alguna otra verdura que sea de su agrado, se puede agregar, tomando en cuenta el tiempo de cocimiento.","Por lo general este plato es muy abundante, por lo que después de un sustancioso almuerzo, es muy probable que sobre verdura y carne. Se puede licuar la verdura sobrante y se mezcla con el caldo. Se pone a hervir hasta que espese un poco y tiene una deliciosa sopa de verduras.","Si sobra carne, se puede picar, agregando un poco de hierbabuena, cebolla y tomate, bien picados y se le agrega al final jugo de limón. Esto se le conoce como \"salpicón\" y se puede acompañar con tortillas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocido_de_res","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cocho","name":"Cocho","ingredients":["60g de harina tostada.","Agua hirviendo.","2 cucharaditas de leche en polvo.","2 a 3 cucharaditas de azúcar."],"steps":["El cocho se prepara directamente en un taza o en el recipiente que sera consumido.","Se colocan alrededor de 60 g. de harina tostada, luego se agrega agua hirviendo y se revuelve hasta obtener la consistencia deseada. Personas prefieren mezclar la harina tostada con una o dos cucharaditas de leche en polvo o reemplazan el agua hervida por leche muy caliente.","Luego de realizar la mezcla, la preparación se endulza con azúcar, endulzante o incluso miel.","Se consume inmediatamente preparado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocho","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/43/Forau_del_Cocho_-_Amalia_Sesma-Nuez_-_03.jpg/960px-Forau_del_Cocho_-_Amalia_Sesma-Nuez_-_03.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amalia Sesma-Nuez","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Club sandwich","name":"Club sandwich","ingredients":["6 rebanadas de pan de molde","4 rebanadas de queso","4 hojas de lechuga","6 rebanadas de tomate","8 rodajas de panceta","Carne de pavo o pollo cocida","Sal, pimienta y mayonesa a gusto"],"steps":["Tostar las rebanadas de pan y cortarlas en diagonal. Untar con mayonesa sobre uno de los lados de cada rebanada.","Armar los sándwichs con una capa de lechuga, una de tomate, panceta y finalmente el ave elegida ya sea cortada en tiras finas o picada.","Colocar la segunda rebanada de pan con la mayonesa hacia arriba y repetir el procedimiento.","Terminar con la última rebanada de pan, con la mayonesa hacia el interior","Éstos sandwiches pueden acompañarse con papas fritas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FClub_sandwich","country":"United States","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Club_Sandwich.png/960px-Club_Sandwich.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Hugoscopico","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Cocido Boyacense","name":"Cocido Boyacense","ingredients":["2 kg de papa sabanera","1/2 Kg de papa criolla","1 kg de cubios","1/2 Kg de chuguas","3 Mazorcas","1/2 kg de habas verdes","1/2 Kg de arveja verde con cascara","1 Kg de costilla de cerdo","* 1/2 Kg de cebolla","1/2 Kg de tomate","Ajos","1/2 Kg de pollo","1/2 Kg de carne"],"steps":["En una olla grande hervir 6 tazas de agua y agregarle las papas sabaneras sin pelar, los cubios, las mazorcas, las habas, las arvejas y las chuguas.","En una olla aparte cocinar las carnes con sal al gusto (cerdo, pollo y res).","En un sartén calentar 2 cucharadas de aceite con el cual sofreímos la cebolla y luego le agregamos el tomate picado junto el ajo y sal al gusto (guiso).","Cuando todo se encuentre cocinado, a la olla donde se encuentran las papas se le añaden las carnes, el guiso y las papas criollas.","Revolver bien, añadir sal al gusto y dejar cocinar por 10 minutos más.","Servir caliente acompañado con arroz blanco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocido_Boyacense","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de llanda de Isabel Herrero","name":"Coca de llanda de Isabel Herrero","ingredients":["4 huevos","ralladura de un limón","1 vaso de aceite de oliva","2 vaso de azúcar","1 vaso y medio de leche","4 gaseosas","3 vasos de harina"],"steps":["Se baten los huevos con el azúcar y la ralladura de limón.","A la mezcla anterior se añade la leche y el aceite poco a poco hasta conseguir la mezcla total-","A la nueva mezcla se le añade la harina pero no de una sola vez, sino en tres veces, para que no salgan grumos, y se sigue batiendo, aumentando la energía.","Se unta un molde con aceite y se espolvorea con un poco de harina, dejándolo preparado para la verter en él muestra masa.","A la mezcla obtenida se le añaden para acabar las cuatro gaseosas y se vuelve a mezclar bien.","Vertemos nuestra masa en el molde preparado y lo espolvoreamos de azúcar antes de meter en el horno (precalentado a 180 y dejar cocer unos 45minutos a esa potencia para evitar que se queme la parte superior de la coca.."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_llanda_de_Isabel_Herrero","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cocido de María Vicenta","name":"Cocido de María Vicenta","ingredients":["1 kg de garbanzos","500 gr de patatas","1 hueso de jamón","1 morcilla de pan","1 pelota de carne","varios huesos de cerdo","1 pata de cerdo","1 careta de cerdo con oreja","aceite de oliva","sal"],"steps":["Poner aceite en una cazuela y sofreír toda la carne.","En otra cazuela ponemos a hervir los garbanzos con agua y sal, añadiendo al empezar el hervor las carnes fritas, reservando el aceite de la fritura.","Cuando la carne y los garbanzos estén casi cocidos, añadimos las patatas troceadas y seguimos hasta que acaben bien cocidas.","Cuando esté todo cocido, servimos en plato hondo todo junto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocido_de_Mar%C3%ADa_Vicenta","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de \"Pasta Bona\"","name":"Coca de \"Pasta Bona\"","ingredients":["500 g de harina de trigo, es orientativo porque puede entrar más.","50 g de levadura fresca.","1/2 vaso de aceite de oliva.","1/2 vaso de agua (dependiendo de la harina).","sal.","1 huevo batido (opcional)","zumo de una naranja (opcional, sustituyendo parte del agua)"],"steps":["Primero ponemos el aceite, el agua y un puñadito de sal en la palancana, en un bol deshacemos la levadura con un poco de harina, y a continuación añadimos en la palancana grande la harina y la mezcla de harina con levadura y lo amasamos. Sabremos cuándo está preparada cuando la masa deje de pegarse en las manos.","Una vez deje de pegarse, ponemos un poco de harina en el banco y acabamos de amasar.","Dejamos la masa fermentar en una bandeja limpia y con un poco de harina espolvoreada por encima. Debe reposar para que suba, durante 2 o 3 horas, dependiendo del calor.","Una vez tenemos la masa preparada, la esparcimos en la lata o bandeja para el horno y la dejamos reposar unos minutos. Una vez hecho esto nuestra masa está lista para hornear.","La cocinaremos en el horno unos 25-30 minutos a 180-200°C, hasta que el borde de la pasta esté seco, pero sin que llegue a quemarse.","1 palancana para amasar la pasta.","1 vaso.","1 bandeja para el horno."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_%22Pasta_Bona%22","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de verduras de temporada","name":"Coca de verduras de temporada","ingredients":["una masa de Pasta bona (de 500 g de harina)","750 g de verduras (aproximadamente)","2-3 dientes de ajos","aceite de oliva","sal","pimentón rojo"],"steps":["La Pasata Bona la preparamos siguiendo su receta.","Para el contenido de la coca, primero lavaremos y cortaremos en dados las verduras.","A continuación, en un poco de aceite sofreiremos los ajos laminados y cuando empiecen a dorarse añadiremos un poco de pimentón y las verduras que tengamos disponibles, habrá que hacer una buena combinación para que quede más gustosa.","Añadiremos primero las verduras que necesitan más tiempo de cocción, como la cebolla o los pimientos, y después las que necesitan menos, como el calabacín o la berenjena. Lo dejamos cocinar sin cesar de remover hasta que estén las verduras cocidas, aproximadamente 15 - 20 minutos a fuego medio, y cuando esté cocido, catamos de sal y rectificamos, si es necesario.","Esparcimos el sofrito que hemos hecho por encima de la masa que ya tenemos estirada en la lata o bandeja para el horno y, después de dejarla reposar unos 20 minutos, la cocinamos en el horno unos 20-25 minutos a 180-200°C, hasta que el borde de la pasta esté seca, pero sin que llegue a ella.","1 palancana para amasar la pasta.","1 vaso.","1 bandeja para el horno.","una sartén, cazuela o caldero hondo.","cuchillo.","cuchara."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_verduras_de_temporada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de tomate","name":"Coca de tomate","ingredients":["Pasta Bona de 500 g de harina de trigo.","5 tomates troceados","3 pimientos rojos","1 pimiento verde","5 o 6 dientes de ajos","aceite de oliva","sal","azúcar (opcional)","pimentón rojo (opcional)"],"steps":["Preparamos la Pasta Bona, siguiendo su receta.","Mientras esperamos que suba la pasta, preparamos el sofrito.","Para preparar el sofrito que después pondremos sobre la masa de la coca, antes de empezar preparamos las verduras, cortamos los tomates y los pimientos, en trozos, ni muy grandes ni muy pequeños, de aproximadamente un dedo de largo y un dedo de ancho.","Una vez tenemos la masa preparada, la esparcimos en la lata o bandeja para el horno y la dejamos reposar unos minutos. Una vez hecho esto nuestra masa está lista para hornear.","La cocinaremos en el horno unos 25-30 minutos a 180-200°C, hasta que el borde de la pasta esté seco, pero sin que llegue a quemarse.","1 palancana para amasar la pasta.","1 vaso.","1 bandeja para el horno.","una sartén, cazuela o caldero hondo.","cuchillo.","cuchara."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/78/Coca_de_tomate_y_at%C3%BAn.jpg/960px-Coca_de_tomate_y_at%C3%BAn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Coca de cebolla y guisantes","name":"Coca de cebolla y guisantes","ingredients":["Pasta Bona de 500 g de harina de trigo.","1 kg y 1/2 de cebollas","250 g de guisantes","1 pimiento verde","2 o 3 dientes de ajos","aceite de oliva","sal","pimentón rojo (opcional)"],"steps":["Preparamos la Pasta Bona, siguiendo su receta.","Mientras esperamos que suba la pasta, preparamos el sofrito.","Para preparar el sofrito que después pondremos encima de la masa de la torta, antes de empezar cortamos las cebollas en juliana, en tiras finitas y largas (de unos 3 mm de espesor, y unos 6 cm de largo),","A continuación, ponemos el aceite, para cubrir el fondo de la sartén, y una vez esté caliente, añadimos los ajos, la cebolla cortada, un poco de pimentón y sal y lo sofreímos todo durante 30 minutos aproximadamente a fuego suave, hasta que la cebolla se quede transparente, cuando esté, catamos de sal y rectificamos.","Una vez tenemos la masa preparada, la esparcimos en la lata o bandeja para el horno y la dejamos reposar unos minutos. Una vez hecho esto, esparcimos sobre ella el sofrito, y nuestra coca está lista para hornear.","La cocinaremos en el horno unos 25-30 minutos a 180-200°C, hasta que el borde de la pasta esté seco, pero sin que llegue a quemarse.","1 palancana para amasar la pasta.","1 vaso.","1 bandeja para el horno.","una sartén, cazuela o caldero hondo.","cuchillo.","cuchara."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_cebolla_y_guisantes","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca de espinacas","name":"Coca de espinacas","ingredients":["Pasta Bona de 500 g de harina de trigo.","500 g de espinacas","2 o 3 dientes de ajos","aceite de oliva","sal","pimentón rojo (opcional)","un puñado de piñones o de pasas sin hueso (opcional)"],"steps":["Preparamos la Pasta Bona, siguiendo su receta.","Mientras esperamos que suba la pasta, preparamos el sofrito.","Para preparar el sofrito que después pondremos encima de la masa de la torta, en un poco de aceite sofreiremos los ajos laminados y cuando empiecen a dorarse añadiremos un poco de pimentón y las espinacas bien lavadas y escurridas (o las hierbas que preferimos).","Lo dejamos cocinar sin cesar de remover hasta que estén cocidas, aproximadamente 15 - 20 minutos a fuego suave, cuando estén cocidas, catamos de sal y rectificamos, si es necesario.","Añadimos los piñones o las pasas al sofrito.","Una vez tenemos la masa preparada, la esparcimos en la lata o bandeja para el horno y la dejamos reposar unos minutos.","Una vez hecho esto, esparcimos sobre ella el sofrito, y nuestra coca está lista para hornear.","La cocinaremos en el horno unos 25-30 minutos a 180-200°C, hasta que el borde de la pasta esté seco, pero sin que llegue a quemarse.","1 palancana para amasar la pasta.","1 vaso.","1 bandeja para el horno.","una sartén, cazuela o caldero hondo.","cuchillo.","cuchara."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_de_espinacas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca Fabiola con almendras de Magda","name":"Coca Fabiola con almendras de Magda","ingredients":["6 huevos","250 g de harina de trigo","200 g de azúcar","75 g de almendras molidas","75 g de coco rallado, más un poco para decorar","Un poco de mantequilla para engrasar el molde","Una pizca de sal","250 ml de agua","175 g de azúcar","75 ml de mistela o vino dulce"],"steps":["En un bol mezclamos las yemas junto al azúcar, hasta que blanquee.","Añadimos mezclado ya, la almendra y el coco y removemos con una espátula.","Incorporamos la harina tamizada y volvemos a mezclar.","Añadimos las claras montadas a punto de nieve con cuidado que no baje la masa.","Engrasamos el molde de corona con mantequilla.","Volcamos la masa en el molde.","Cocinamos en el horno ya precalentado, a 180⁰ C, unos 35 min.","Preparamos el almíbar, poniendo todos los ingredientes juntos en un cazo al fuego y dejamos unos minutos removiendo para que reduzca.","Dejamos enfriar el almívar.","Una vez sacada del horno la coca, sin desmoldar, empapamos con el almíbar.","Desmoldamos y decoramos con un poco de coco rallado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_Fabiola_con_almendras_de_Magda","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coca salada, mitad de guisantes y mitad de espencat, de Encarna de Potries","name":"Coca salada, mitad de guisantes y mitad de espencat, de Encarna de Potries","ingredients":["Pasta Bona de 500 g de harina de trigo.","2 cebollas","250 g de guisantes","1 lata de atún","1 huevo duro","1 diente de ajo","aceite de oliva","sal","pimienta negra","2 tomates","2 berenjenas de tamaño mediano","2 dientes de ajo","2 pimientos rojos medianos","100 g de mojama","aceite de oliva","sal"],"steps":["Preparamos la Pasta Bona, siguiendo su receta.","Mientras esperamos que suba la pasta, preparamos el sofrito.","Para la mitad de guisantes, en una cazuela, rehogaremos la cebolla cortada, los guisantes y el ajo en aceite de oliva, con un poco de sal y pimienta negra al gusto. Cuando esté cocido, incorporaremos el huevo duro picado y la lata de atún.","Extenderemos la masa en una bandeja grande para el horno previamente untada con aceite. Encima de una mitad pondremos la preparación de cebolla y guisantes, y en la otra mitad pondremos la de espencat con mojama. Lo pondremos en el horno precalentado a 180 ° C entre 30 y 45 minutos, dependiendo del horno. Sacaremos la torta cuando esté cocida y la serviremos caliente o fría, cuanto más os guste.","1 palancana para amasar la pasta.","1 bol.","1 bandeja para el horno.","una sartén, cazuela o caldero hondo.","1 cuchillo.","1 tenedor.","1 espátula.","1 tabla de cortar.","1 sartén.","1 cazuela honda"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoca_salada%2C_mitad_de_guisantes_y_mitad_de_espencat%2C_de_Encarna_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conejo en salsa","name":"Conejo en salsa","ingredients":["1 conejo","2 rebanadas de pan frito","100 gramos de almendras peladas y fritas","2 dientes de ajo","perejil","Una cucharada de harina","Aceite","Sal","Agua"],"steps":["El conejo se corta en trozos no muy grandes, se sazona y se sofríe en una cazuela con aceite hasta que ha cogido color. Se agrega agua y se deja que vaya cociendo a fuego lento.","En una sartén ponemos un poco de aceite y rehogamos las almendras ya peladas, incorporamos la harina para que se dore, pero sin quemar.","Preparamos en un vaso de batidora el pan frito, agregamos las almendras y la harina, los dientes de ajo crudos y el perejil, sacamos los higaditos que se están cociendo y lo trituramos todo con la batidora.","Mientras tanto el caldo del conejo habrá menguado y ya estará cocido e incorporaremos la salsa al conejo y dejaremos que de un hervor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_en_salsa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Collejas con garbanzos","name":"Collejas con garbanzos","ingredients":["Garbanzos cocidos.","Collejas.","Cebolla.","Huevos cocidos.","Vinagre.","Ñoras.","Ajo.","Azagrán.","Laurel.","Sal.","Aceite de oliva."],"steps":["Ponemos una olla con agua, la hoja de laurel y vertemos los garbanzos previamente lavados a fuego lento.","En una sartén con aceite de oliva, sofreímos la cebolla, a medio dorar la ponemos las ñoras y cuando estén semitostadas las sacamos.","Machacamos en el mortero el ajo, las ñoras y el azafrán. Se lo ponemos a los garbanzos.","Limpiamos la collejas, las lavamos para quitarle la tierra que puedan tener, escurren bien.","Ponemos las collejas y subimos el fuego, las dejamos cocer.","Se prueba si todo va a nuestro gusto, al final se le pone huevo duro picado por encima con algunas gotas de vinagre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCollejas_con_garbanzos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conejo en escabeche","name":"Conejo en escabeche","ingredients":["Conejo troceado.","Harina.","Ajo.","Pimienta.","Azafrán","Aceite de oliva.","Vinagre.","Vaso de vino.","Sal."],"steps":["Ponemos el conejo a cocer en agua con sal, el ajo entero el vinagre y un chorreón de aceite de oliva.","Lo enharimanos y lo freímos en aceite de oliva hasta que esté dorado.","Se coloca en una cazuela y machacamos la pimienta, la sal, el azafrán, los ajos de la cocción y el vaso de vino.","Dejamos hervir hasta que se consuma el vino, de un día para otro es como mejor tiene el sabor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_en_escabeche","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Conejo_en_escabeche.jpg/960px-Conejo_en_escabeche.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Conejo guisado con patatas","name":"Conejo guisado con patatas","ingredients":["Conejo troceado.","Patatas.","Cebolla.","Azafrán.","Hoja de laurel.","Ajo.","Perejil fresco.","Pimiento morrón asado.","Sal.","Aceite de oliva"],"steps":["Sofreímos el conejo junto con la cebolla picada menuda sin llegar a hacerlo del todo, lo reservamos.","Pelamos las patatas, las troceamos y las ponemos en una cazuela con aceite de oliva, la hoja de laurel, sal a que se sofrían.","Cuando estén medio echas, le ponemos agua, el azafrán y el ajo machacado en el mortero, y el conejo sofrito dejamos que se vallan haciendo.","Comprobamos que todo nos quede a nuestro gusto, espolvoreamos con el perejil fresco picado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_guisado_con_patatas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conejo con caracoles","name":"Conejo con caracoles","ingredients":["Caracoles.","Tomillo.","Romero.","Laurel.","Pimienta blanca.","Chupito de brandy","Onza de chocolate negro.","Cebolla.","Avellanas.","Caldo de ternera.","Tomate frito.","Sal.","Vinagre.","Aceite de oliva."],"steps":["Los caracoles los deberemos tener en ayunas unos días, luego le vamos a dar una serie de lavados, el primero con agua y sal, y aclarado, luego el otro sal con vinagre y aclarado, hasta darle 7, los ponemos en una olla con agua fría en el fuego más bajo y cuando saquen el cuerpo llevamos la olla al de más potencia para de esta forma cogerlos muertos todos fuera.","En esa misma cacerola le ponemos el tomillo, el romero, el laurel y los tenemos así durante media hora cociéndose","Ponemos una sartén con aceite de oliva a calentar, ponemos los caracoles con los ajos aplastados enteros y la hoja de laurel de la cocción.","El conejo lo troceamos, se le pone sal y pimienta, se sofríe en aceite de oliva, le ponemos el chupito de brandy y lo flambeamos.","Le ponemos ahora el caldo de la ternera que lo cubra, lo dejamos cocer hasta que esté blando.","En el mortero machacamos las avellanas junto con la onza del chocolate, ayudamos con un poco del caldo y se lo ponemos al conejo","Sofreímos la cebolla y le agregamos el tomate frito, cuando reduzca un poco se lo ponemos al guiso","Ya solo nos queda que se valla haciendo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_con_caracoles","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/81/Conejo_con_caracoles_%28Espa%C3%B1a%29.jpg/960px-Conejo_con_caracoles_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Coctel de frutas con yogurt","name":"Coctel de frutas con yogurt","ingredients":["1/2 taza de yogurt","3 cucharadas de miel","100 g de nuez","100 g de melon"],"steps":["Vierte el yogurt en un tazon","Agrega la nuez y el melón","Revuelvelo bien","Agrega la miel"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoctel_de_frutas_con_yogurt","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conejo en salmorejo","name":"Conejo en salmorejo","ingredients":["1 conejo de kilo y medio.","1 cabeza de ajo.","10 granos de pimienta.","1 clavo.","2 hojas de laurel.","Orégano.","1 vaso de vino blanco.","1/2 vaso de vinagre.","2 cucharaditas de pimentón","50 gramos de harina.","Azafrán.","Aceite.","Sal."],"steps":["Cortamos el conejo una vez limpio, en trozos no muy grandes y lo colocamos en un adobo.","Debemos preparar el adobo en un , compuesto por los ajos picados, laurel, vino, vinagre, la pimienta, el clavo, orégano y el pimentón, se van machacando sus ingredientes.","Cuando estén majados y revueltos, vamos sacando el salmorejo del almirez, lavando éste con vino varias veces: se coloca sobre el conejo y se guarda durante 6 o 8 horas en la nevera.","Una vez adobado, separamos el adobo y lo reservamos para el final.","En una sartén se el conejo, ligeramente enharinado. Cuando esté dorado se echa en una cazuela, agregamos el salmorejo, machacamos el azafrán y lo añadimos también.","En la dejamos hervir a fuego lento hasta que el conejo esté tierno, que se comprueba fácilmente pinchando la carne. Se sirve acompañado de papas hervidas o fritas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_en_salmorejo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Conejo_en_salmorejo_y_Lasa%C3%B1a%2C_restaurace_Estrellas%2C_Gu%C3%ADa_de_Isora%2C_provincie_Santa_Cruz_de_Tenerife_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Fry72","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Conejo con arroz y verduras","name":"Conejo con arroz y verduras","ingredients":["600 g arroz redondo","1 1/2 kg conejo","1 unidad de cebolla","2 unidades de zanahoria","1 unidad pimiento rojo","250 g tomate triturado","6 tazas de caldo de carne","2 dientes de ajos","2 unidades de aceite de oliva","7 cucharadas de vino blanco (1/2 taza)"],"steps":["Lavar el conejo (troceado), secar con papel absorbente y salpimentarlo. Calentar el aceite en una cacerola y dorar el conejo. Retirarlo escurrido y reservar.","En ese aceite freír los ajos y la cebolla, todo muy picado, hasta que la cebolla esté transparente.","Lavar y pelar la zanahoria, y cortarla en rodajas; lavar el pimiento y cortarlo en tiritas.","Agregar las zanahorias, el pimiento y el tomate a la cacerola, remover bien con una cuchara de madera para mezclar, y rehogar unos 10 minutos. Incorporar el conejo, el caldo (4 veces el volumen del arroz), el vino, el laurel, el tomillo y la pimienta y dejar cocer a fuego lento durante 30 minutos o hasta que el conejo esté tierno.","Agregar el arroz a la cacerola, rectificar la sazón y cocer durante 20 minutos o hasta que el arroz esté en su punto.","Retirar el arroz del fuego y dejar reposar unos minutos antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_con_arroz_y_verduras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cola de mono","name":"Cola de mono","ingredients":["1/4 L de aguardiente chilena","1 nuez moscada entera","2 palitos de canela","4 cucharadas de café","4 clavos de olor","1/2 taza de agua","9 tazas de leche (aproximadamente 2/4 L)","12 cucharaditas de azúcar"],"steps":["Se pueden incluir otros ingredientes como esencia de vainilla o chocolate en polvo.","Esta bebida se consume en Navidad y Año Nuevo, suele acompañar el pan de pascua.","Siempre servir fria."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCola_de_mono","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7e/Cartel_cola_de_mono%2C_Santiago_20191219_33.jpg/960px-Cartel_cola_de_mono%2C_Santiago_20191219_33.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carlos Figueroa Rojas","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Confitura de mango","name":"Confitura de mango","ingredients":["400 gramos de mango sin hueso","175 gramos de azúcar","50 ml. de agua","25 ml. de brandy","1/2 limón"],"steps":["Poner a cocer a fuego lento el agua, el brandy, el zumo del limón y el azúcar, removiendo de vez en cuando.","Cuando el azúcar se haya disuelto, añadir el mango pelado y troceado.","Cocer lentamente hasta que quede una textura de compota.","Verter en tarros esterilizados, cerrar herméticamente y dejar enfriar.","Con esta cantidad de ingredientes salen dos tarros.","Se puede usar en el desayuno, postre, merienda o cena sobre rebanadas de pan con requesón, yogourt, mantequilla, queso, etc."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConfitura_de_mango","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conejo al ajillo","name":"Conejo al ajillo","ingredients":["1.5 kg (3 libras) de conejo","1 cabeza de ajo","50 cc de aceite","1 vaso de vino blanco seco","1 hoja de laurel","2 chilis jalapeños"],"steps":["Se corta el conejo en trozos","Se pican fríen y los ajos","Se colocan los chilis antes de que el ajo esté completamente frito","Añadir el conejo y freír hasta que esté dorado","Agregar la hoja de laurel y el vaso de vino hasta que el conejo esté tierno","Esperar a que la salsa reduzca"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_al_ajillo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Conejo_al_ajillo_%28Espa%C3%B1a%29.jpg/960px-Conejo_al_ajillo_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Colegial","name":"Colegial","ingredients":["6 pan (Francés de preferencia)","1 taza de leche","nueces","pasas","canela","4 huevos","mantequilla"],"steps":["Remojar los 6 panes en la leche.","Cuando estén blandos, agregar una taza de azúcar, pasas y nueces a gusto, los huevos batidos y la canela.","Revolver con una cuchara de madera hasta formar una masa homogénea.","Untar un molde con la mantequilla.","Colocar la preparación en el molde.","Llevar al horno la preparación por una hora y media, a 180°.","Pasado el tiempo retirar con cuidado el molde.","Esperar hasta que se enfríe.","Si gusta lo sirve con un toque de crema o caramelo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FColegial","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Madrid_%28RPS_13-07-2010%29_Organizaci%C3%B3n_M%C3%A9dica_Colegial_de_Espa%C3%B1a%2C_fachada.jpg/960px-Madrid_%28RPS_13-07-2010%29_Organizaci%C3%B3n_M%C3%A9dica_Colegial_de_Espa%C3%B1a%2C_fachada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raimundo Pastor","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Conejos (dulce)","name":"Conejos (dulce)","ingredients":["Harina (1 kg)","Levadura (80 g)","Azúcar granulada (1 taza)","Esencia de vainilla (1 cucharada)","Agua tibia (1 taza)","Mantequilla (150 g)","Leche (1 taza)","Crema pastelera (cantidad al gusto)","Azúcar flor"],"steps":["Mezcle la levadura con un poco de azúcar y una taza de agua; deje fermentar.","Agregue la harina, el resto del azúcar y el agua, y amase durante unos 5 minutos.","Incorpore la mantequilla y continúe amasando hasta obtener una masa suave.","Deje reposar la masa durante 20 minutos.","Modele la masa con forma de conejo dulce y añada crema pastelera en la parte superior, según su preferencia.","Coloque los pasteles en una lata enmantequillada y hornee durante 15 minutos a fuego medio.","Deje enfriar, coloque los conejos dulces en posillos individuales y espolvoree azúcar flor para la presentación.","Sirva frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejos_(dulce)","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cocimiento al disco","name":"Cocimiento al disco","ingredients":["Mariscos variados (choritos, cholgas, almejas, ostras, machas) con concha superior a 10 cm","Pollo (preferentemente muslo corto)","Costillar de cerdo","Longanizas","Papas (cantidad al gusto)","Ajos (cantidad al gusto)","Cebollas (cantidad al gusto)","Pimentón (cantidad al gusto)","Ají (al gusto)","Vino blanco (al gusto)","Cenizas (para el toque final)"],"steps":["Calentar el disco con una taza de aceite y esparcirlo.","Sacar el disco del fuego y retirar el aceite; limpiar y secar.","Volver a colocar en el fuego y añadir la mantequilla.","Colocar las carnes que están cocidas y dorarlas.","Añadir el vino y los mariscos.","Incorporar los aliños (orégano, merkén, pimienta, sal, champiñones).","Cubrir todo el disco con la cebolla.","Tapar el disco y dejarlo 30 minutos a fuego máximo sin revolver.","IMPORTANTE: No lavar el disco. Una vez terminada la cocción, si el pollo no tiene gusto a cenizas, añadir cenizas hasta que la preparación tenga un color oscuro y sabor a quemado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCocimiento_al_disco","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Col confitada","name":"Col confitada","ingredients":["1 col de invierno","vinagre"],"steps":["Limpiaremos la col, de la que solo necesitamos las partes más blancas y tiernas.","Seleccionamos las hojas y las cortamos en juliana.","Colocamos la col en un tarro de cristal y añadimos vinagre hasta llenarlo y ya está.","Lo dejamos unos 15 días y ya la podemos consumir.","Se recomienda dejarla en remojo un par de horas para que pierda el exceso de vinagre.","En lugar de vinagre solo, se puede mezclar con vino blanco a partes iguales.","Se puede rebajar con agua.","Se puede hacer también con coliflor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCol_confitada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Completo","name":"Completo","ingredients":["4 tomates","10 vienesas o salchichas de Viena","1 paquete de chucrut","1 paquete de salsa americana","10 panes de hotdog o de completo","mayonesa","mostaza (opcional)","ketchup (opcional)","salsa de ají chileno o una porción de (opcional)","sal a gusto"],"steps":["Picar el tomate en cubos pequeños","Cocer las salchichas en agua.","Calentar o tostar el pan, cuidando de no quemarlo.","Una vez cocidas las salchichas y caliente el pan, se abre el pan y se inserta la salchicha dentro.","Añadir sobre la salchicha el tomate, chucrut, la salsa americana y la mayonesa.","Aderezar el completo a gusto con mostaza, ketchup, salsa de ají u otra salsa a gusto.","Si se desea se puede hacer con los tomates sin pelar.","Se puede hacer con la salchicha frita o asada.","La salchicha puede ser reemplazada por trozos de carne de res picada, llamándose as completo, si con trozos de carne de pollo de llama as de pollo completo, si se reemplaza la salchicha por papas fritas, se llama papapleto.","La preparación con tomate, palta y mayonesa se denomina .","Si se incluye pasta de plata a la preparación se denomina dinámico.","Si la preparación sólo tiene mayonesa se le denomina especial y si tiene sólo tomate y mayonesa se denomina tomate mayo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCompleto","country":"Chile","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/1/13/Menu_principal_Completo_copy.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Ginitosj","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Conejo en salsa en olla GM","name":"Conejo en salsa en olla GM","ingredients":["1 kg de conejo troceado.","2 puerros.","1/2 cebolla, cortada en daditos.","Opcional, pimiento verde y rojo, cortado en cuadraditos.","5 dientes de ajo, cortados en rebanadas.","6 cucharadas de tomate natural rallado o frito.","50-80 ml de vino blanco o tinto, al gusto.","Aceite","2 hojas de laurel","1 cucharada de Tomillo o hierbas provenzales.","Agua, 120 ml"],"steps":["Para los trozos de conejo, poner el fondo de la cubeta con aceite, , , hasta que coja color primero por un lado (3 minutos) y luego por el otro.","Se le echan los pimientos, el ajo, la cebolla y se frien 3 minutos.","Removemos al mismo tiempo que vamos echando las hierbas y lo dejamos 3 minutos.","Añadimos el vino, hasta que evapore.","Ponemos el tomate.","Se puede echar opcionalmente patatas o guisantes.","Cancelamos y echamos un vaso de agua, mientras seguimos removiendo.",", , y presión por defecto .","Esperamos a la ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConejo_en_salsa_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Congretes","name":"Congretes","ingredients":["2 medidas de aceite de oliva","1 medida de azúcar","1 medida de cazalla","harina la que admita"],"steps":["En un bol se ponen el aceite, el azúcar y la cazalla y se remueven bien para mezclarlos.","Vamos añadiendo poco a poco la harina que admita hasta conseguir una masa que permita hacer bolitas con ella, que luego aplastaremos antes de hornear.","Cuando hayamos amasado la masa y obtenido la consistencia adecuada, hacemos las bolitas que depositamos en una bandeja de horno sobre papel vegetal.","Aplastamos las bolitas y las horneamos hasta que estén doraditas.","El horno lo precalentamos a 200 grados y horneamos a esa temperatura.","Al sacarlos del horno se rebozan en azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCongretes","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Costillas con papas","name":"Costillas con papas","ingredients":["1’5 kg de costillas saladas","3 mazorcas de maíz","6 bolitas de pimienta negra (sin moler)","2 hojitas de hierbabuena","Medio limón","Sal"],"steps":["Hay que desalar las costillas previamente, por lo que las dejaremos en agua unas 2 horas. Pasado este tiempo, quitamos el agua fuertemente salada y las volvemos a dejar en agua nueva otras 5 ó 6 horas más.","Hay que separar las costillas con un cuchillo, para hacer porciones individuales.","Una vez cortadas, las ponemos en un caldero alto, con bastante agua que las cubra generosamente.","Echamos las pimientitas, el medio limón, las dos hojitas de hierbabuena, y un poco de sal para corregir la desalazón.","Cortamos las mazorcas en dos o tres trozos cada una, y las echamos al caldero.","Ponemos fuego vivo hasta que rompa a hervir, y luego mantenemos el fuego medio, dejando que el agua burbujee visiblemente. Las costillas tendrán que estar cocinándose entre 1’5 y 2’5 horas. Sabremos cuándo están listas tan pronto como podamos separar la carne del hueso de las costillas sin ningún esfuerzo con un simple tenedor.","Apagamos el fuego y sacamos un tazón del agua de cocción de las costillas.","Pelamos varias papas (patatas) y las ponemos a cocinar en un caldero con un poquito de sal y el tazón de agua de las costillas.","Cuando estén listas, vaciamos su agua y las dejamos secar a fuego bajo.","Las costillas con papas (patatas) son una receta típica canaria, de muy fácil elaboración. Se sirven acompañadas con .","Quizá lo más difícil de conseguir para esta receta sean las propias costillas, que han de estar saladas (no frescas). Pueden encontrarse con facilidad en la parte sur de la Península Ibérica y en las propias Islas Canarias."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCostillas_con_papas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema de fríjoles","name":"Crema de fríjoles","ingredients":["12 tazas de caldo básico","3 tazas de frijoles, cocidos y molidos","1 taza de leche","4 cucharadas de hogao","2 cucharadas de mantequilla","1 cucharada de perejil picado fino","1 cucharada de cilantro picado fino","2 tazas de plátano maduro cortado en cuadritos y fritos","Sal y pimienta al gusto"],"steps":["Se pone a hervir el caldo.","Aparte, se mezcla el puré de frijoles con el hogao, la mantequilla, la leche, las hierbas, sal y pimienta.","Se baja a fuego lento y se revuelve hasta que quede incorporado y espese el caldo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_fr%C3%ADjoles","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Quesadilla_de_frijoles.jpg/960px-Quesadilla_de_frijoles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valemvglez","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Crema de caramelo","name":"Crema de caramelo","ingredients":["¾ litro de leche","6 huevos","300 g de azúcar","La cáscara de ½ limón","2 cucharadas de fécula de maíz"],"steps":["Vierta la leche en un caldero, añada la cáscara de limón y póngala al fuego para que se caliente.","Bata en un recipiente los huevos junto con 250 g de azúcar; cuando el batido esté espumoso, añada la fécula previamente disuelta en un poco de leche fría, y remueva hasta obtener una mezcla homogénea.","Viértalo poco a poco sobre la leche, cuando ésta rompa a hervir, continúe cocinando, removiendo constantemente, hasta que la mezcla espese.","Cuando la crema esté es su punto, distribúyala en cuatro cazuelitas de barro y deje que se enfríe.","Espolvoree la superficie de la crema con el azúcar restante y tuéstelo con un hierro al rojo vivo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_caramelo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/4/44/Galette_de_manzana_con_canela%2C_nutmeg%2C_nuez%2C_caramelo_con_crema_batida.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ProserpinaCore","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Crema de mantequilla","name":"Crema de mantequilla","ingredients":["200 gramos de mantequilla","175 gramos de azúcar","2 huevos","1 vaso de agua"],"steps":["Dejar ablandar la mantequilla, a temperatura ambiente.","Cocer el agua con el azúcar, hasta formar un almíbar con cierta consistencia.","Mezclar la mantequilla con el almíbar, removiendo a fuego lento, hasta que la mezcla sea cremosa.","Batir los huevos como para preparar una tortilla, y añadirlos poco a poco a la crema de mantequilla, para que la textura sea más cremosa. Seguir removiendo a fuego muy suave, con una cuchara de madera.","Esta crema se utiliza como base para otras: sólo hay que añadirle distintos aromas (cucharadas de café y vainilla para obtener la crema de moca, zumo de limón o de naranja, cacao...","La crema de mantequilla y sus derivados se suelen utilizar como relleno o como cubierta de otros postres)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_mantequilla","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Conservas de tomate","name":"Conservas de tomate","ingredients":["Tomate rojos.","Agua.","Tarros de cristal con buen cierre de su tapa water proff"],"steps":["Se pelan los tomates. Se pueden poner en agua hirviendo 2 minutos y luego en agua fría, para poder pelarlos.","Si son pequeños se pueden dejar enteros, si no se parten por la mitad, se les quita el corazón y se envasan en tarros que los hemos tenido antes en una olla con agua hirviendo.","Una vez llenos se les pone agua y unos granos de sal gorda.Se cierra evitando que queden burbujas de aire.","En esa misma olla, vamos colocando los tarros cerrados, bocabajo, el agua les debe de llegar al 80% de su altura y debemos observar que cuando empiecen a desprender burbujas contamos 45 minutos de tiempo, luego los sacamos y dejamos que vayan enfriando."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConservas_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e4/A_fuego_lento_con_el_tomate_previamente_pelado_y_triturado_para_as%C3%AD_hacer_una_buena_conserva_de_tomate_frito_y_abstenerse_a_comprarlo_en_ninguna_tienda_-_panoramio.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DnTrotaMundos ☮","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Crema bávara","name":"Crema bávara","ingredients":["25 cL de leche","60 g de azúcar","50 g de yemas","10 g de gelatina","20 cL crema de leche","Cn Na saborizante"],"steps":["Hidratar la gelatina.","Montar la crema de leche a 1/2 punto, reservar en frío.","Realizar una crema inglesa, saborizar, enfriar solo un poco.","Activar la gelatina, colocar un poco de crema inglesa en la gelatina y atemperar.","Mezclar la gelatina con toda la crema inglesa y mezclar la crema en dos partes: una a 1/2 punto y la otra a punto, congelar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_b%C3%A1vara","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema de Berenjenas","name":"Crema de Berenjenas","ingredients":["1 Berenjena grande.","2 Cucharadas de leche en polvo","2 cucharadas de mantequilla","1 cebolla mediana","Un puñado de hojas de espinacas","1 cubito de caldo de pollo o caldo de pollo u otro caldo de carne.","Sal a gusto"],"steps":["Se toma una berenjena grande, se pela, se pica en trocitos cúbicos, se echa en una cazuela con agua o caldo de pollo o carne que la cubra y se pone a hervir tapada por muy breve tiempo, aproximadamente 5 minutos.","Se escurre conservando el agua del hervor se echa en la batidora con una cebolla mediana, 2 cucharadas de leche en polvo y un puñado de espinacas previamente lavadas de forma cuidadosa. Si no se cocinó con caldo se añade el cubito de caldo de pollo y caldo o agua suficiente para que la batidora mueva la mezcla, añada la sal a gusto.","Bata todos los ingredientes y después cuele la mezcla. En una cazuela añádale la mantequilla dejándolo hervir a fuego lento por 10 minutos.","Otra variante es sofreír la cebolla en la mantequilla y añadirla después de batidos y colados el resto de los ingredientes.","Sírvase bien caliente y si lo desea se le puede añadir queso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_Berenjenas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema de atún","name":"Crema de atún","ingredients":["1 cebolla rebanada","1/2 pimentón","1 zanahoria","1 diente de ajo","1 tarro de atún","1 choclo desgranado (cocido)","crema batida o natural","sal","aceite"],"steps":["En una sartén grande vierta una cucharadita de aceite","Luego vierta los vegetales zanahoria, cebolla, pimentón, ajo (picada previamente) espere unos minutos revolviendo de vez en cuando para darle una cocción moderada. *Luego vierta el choclo cubriendo por completo el sartén y a continuación el contenido del tarro de atún revolviendo y agregando sal a gusto.","Finalmente agregue la crema batida a gusto y sirva de inmediato (como sugerencias en espaguetis o arroz)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_at%C3%BAn","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Coulis de frambuesas","name":"Coulis de frambuesas","ingredients":["250 g. de frambuesas","80 g. de azúcar lustre","zumo de 1 limón"],"steps":["Batir las frambuesas con el azúcar y el zumo de limón.","Colar a través de una fina gasa para retirar las pepitas y reservar en el frigorífico hasta el momento de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCoulis_de_frambuesas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema de piña","name":"Crema de piña","ingredients":["3 yemas de huevo (tamaño mediano)","1 cucharada de harina fina de maíz (Maicena)","100 gramos de mantequilla sin sal","350 gramos de piña natural (unas 3 rodajas gruesas aproximadamente)","110 gramos de azúcar blanquilla"],"steps":["Cortar la mantequilla en trocitos pequeños y reservamos.","Separar las yemas de las claras de los huevos.","Cortar la piña en rodajas, en trozos grandes, y quitar la piel.","Triturar con la batidora la piña hasta formar un puré homogéneo y sin grumos.","Llevar el puré obtenido a un cazo o cazuela pequeña.","Añadir el azúcar, las yemas y la Maicena, y remover bien hasta integrar todos los ingredientes.","Poner a calentar a temperatura media y seguir removiendo hasta que empiece a espesar, unos 7 minutos aproximadamente.","Retirar del fuego y añadimos la mantequilla en trozos, poco a poco, según vamos removiendo e integrando, y volver a calentar durante 1 ó 2 minutos hasta que quede espeso y homogéneo.","Dejar enfriar y conservar en la nevera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_pi%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema chantillí","name":"Crema chantillí","ingredients":["Crema de leche (200 g)","Azúcar impalpable (3 cucharadas)","Esencia de vainilla (1/4 de cucharadita)"],"steps":["Mezcle la crema de leche con el azúcar y la esencia de vainilla.","Bata la mezcla en frío, preferiblemente en un tazón helado, utilizando una varilla para incorporar aire.","Asegúrese de batir de manera uniforme para evitar la formación de grumos de mantequilla.","Para una mejor emulsión, especialmente si la crema se usará en preparaciones calientes, puede añadir clara de huevo a punto de nieve o un emulsionante, como la lecitina.","Continúe batiendo hasta que la crema esté espesa.","Coloque la crema chantillí en una manga con boquilla rizada para decorar tortas, flanes y otros postres."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_chantill%C3%AD","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Filloa_con_helado%2C_crema_chantill%C3%AD_y_arequipe.jpg/960px-Filloa_con_helado%2C_crema_chantill%C3%AD_y_arequipe.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"NewAngus","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Conserva de pimientos asados","name":"Conserva de pimientos asados","ingredients":["6 pimientos asados y cortados.","6 dientes de ajo pelados.","Frascos de cristal, con su tapadera, para conservar los pimientos."],"steps":["Una vez puestos los pimientos asados en los frascos (si se desea se puede añadir por cada bote, un ajo partido en cuatro trozos), se cierran las tapas y se ponen en la olla, con agua que los cubra un dedo por encima.","Se pone en el fuego y se deja hervir 15-20 minutos.","Se dejan en la olla hasta que se enfrían, momento en el cual pondremos una pegatina en cada tarro, con la fecha, ya que suelen durar aproximadamente un año."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FConserva_de_pimientos_asados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema crudivegana de zanahoria","name":"Crema crudivegana de zanahoria","steps":["En la jarra para batir, se añade el agua y el resto de los ingredientes.","Se baten.","Una vez batido, se calienta y se sirve."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_crudivegana_de_zanahoria","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema de calabaza y setas al microondas","name":"Crema de calabaza y setas al microondas","ingredients":["300 g de calabaza.","50 g de setas (champiñones, boletus...)","2 zanahorias.","1/2 cebolla.","2 patatas pequeñas.","1 rama de apio o puerro.","Aceite de oliva.","100 ml de leche vegetal.","Sal y pimienta al gusto.","Opcional, nuez moscada."],"steps":["En un recipiente apto para microondas con tapa, ponemos todos los ingredientes cortados.","Añadimos 500 ml de agua o caldo vegetal.","Programamos el microondas para calentar 12-15 minutos.","Se echa un chorro de aceite de oliva, la leche vegetal, sal y pimienta.","Se tritura con la batidora, hasta obtener una crema."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_de_calabaza_y_setas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cócteles con Ron","name":"Cócteles con Ron","ingredients":["½ cucharadita de azúcar","¼ onza de jugo de limón","Gotas de marrasquino","1 ½ onzas de Ron blanco","Bastante hielo frappé"],"steps":["Mezclar bien en la y servir en una copa de champán.","Adornar con una rodaja de limón incrustada en la copa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FC%C3%B3cteles_con_Ron","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Curanto al hoyo","name":"Curanto al hoyo","ingredients":["Chapaleles:","Milcaos:","3 kg de cholgas","3 kg de almejas","10 papas con piel.","10 presas de pollo","10 presas de cerdo ahumado","10 longanizas o chorizos","20 vainas de haba"],"steps":["Prepare los y los . Debe comenzar a hacerlos por lo menos unas 2 horas antes de iniciar la cocción de todos los ingredientes.","Haga un hoyo en la tierra, de aproximadamente 1 m de diámetro y 50 cm de profundidad. Ponga en él piedras semiesféricas que se calienten con facilidad.","Haga fuego sobre ellas, entremezclándolas con la leña.","Al mismo tiempo, lave los mariscos y las papas con piel, procurando quitarles toda la arena o tierra que pudieran tener.","Cuando el fuego ha ardido alrededor de 1 hora y están hechos los milcaos y chapaleles, retire las brasas y tizones, dejando en el hoyo sólo las piedras que deben estar casi al rojo.","Ponga sobre ellas todos los mariscos.","Sobre los mariscos ponga algún aislante, de ser posible, hojas de pangue, pero también pueden servir las hojas de repollo o el plástico.","Añada las carnes, papas y legumbres y luego el aislante. Un buen procedimiento para facilitar el reparto cuando estén cocidos puede ser dejar una porción de cada cual (y dos vainas de legumbre) dentro de una bolsa de malla plástica.","Agregue chapaleles y milcaos y cúbralos con el aislante. Luego selle con más aislante todas las fugas de calor que puedan existir, se verán con facilidad por el vapor que escapa de ellas. Para la parte superior del hoyo pueden usarse sacos mojados y los trozos de césped que quedaron al excavarlo.","Espere 2 horas o un poco más y destape el curanto. Retire con cuidado los milcaos y chapaleles y luego los demás ingredientes. Puede servirlos en fuentes o en porciones individuales.","El vino puede ser un buen acompañamiento."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCuranto_al_hoyo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema pastelera","name":"Crema pastelera","ingredients":["Medio litro de leche (dos vasos)","3 huevos","3 cucharadas de maizena (una parte puede sustituirse por harina","5 cucharadas de azúcar."],"steps":["Se cuece la leche con el azúcar, junto a una ramita de canela, vainilla o una cáscara de limón, para que suelten su aroma.","Se disuelve la maicena en unas cucharadas de leche templada, y se vierte al cazo de la leche, removiendo con la cuchara de palo, para que espese.","Se baten los huevos como para preparar una tortilla. Cuando la leche rompa a hervir, se va vertiendo poco a poco sobre los huevos batidos, removiendo con la cuchara de madera, teniendo cuidado para que las yemas no cuajen.","La crema se vierte en el cazo, y se calienta a fuego muy lento, removiendo con la cuchara de madera, hasta que espese.","Esta crema se prepara de manera muy similar a las natillas; sin embargo, la principal diferencia consiste en que el elemento espesante es la maicena, y no los huevos. Se utiliza sobre todo para relleno.","Algunas recetas añaden nata montada, obteniendo así la crema Sant Honoré, utilizada en algunos postres franceses.","Esta crema suele utilizarse como base a otras cremas: sólo hay que añadirle distintos sabores o aromas. La leche puede cocerse con otras especies, cacao, cucharadas de café...; o sustituirse por zumos, compotas..."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_pastelera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Churros_%28Crema_Pastelera%29.jpg/960px-Churros_%28Crema_Pastelera%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Crema española","name":"Crema española","ingredients":["1 litro de leche","3 huevos","4 cucharadas de maicena","4 cucharadas de azúcar","1 sobrecito de canela molida","1 cucharada de vainilla"],"steps":["Licuar los huevos, la leche, la vainilla y el azúcar (dejar 1/2 taza de leche).","Poner la mezcla en una sartén.","Calentar la mezcla hasta que hierva (disolver la maicena en la taza mientras hierve).","Cuando hierva la mezcla agregar la maicena y mover constantemente.","Cuando vuelva a hervir la mezcla, apagar la estufa pero seguir moviendo.","Poner la mezcla en platos o moldes y refrigerar (cuando vayas a servirla poner la canela)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_espa%C3%B1ola","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f8/Yucca_-_%E2%80%98Daga_espa%C3%B1ola%E2%80%99_%287625319272%29.jpg/960px-Yucca_-_%E2%80%98Daga_espa%C3%B1ola%E2%80%99_%287625319272%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"jacilluch","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Culeca","name":"Culeca","ingredients":["Harina","Masa de pan","Mantequilla","Azúcar","Para rellenar: Chorizo, Huevo duro, Torrezno, Lomo o costilla en aceite"],"steps":["Se incorpora la manteca a la masa de pan –por cada kg. de masa ½ kg. de manteca- y se añade un puñadito de azúcar para que adquiera un color más dorado. Se trabaja esta mezcla y a continuación se va metiendo la harina y se amasa hasta que ya no admita más, es decir, que la masa no quede excesivamente blanda ni dura.","A continuación se corta en trozos iguales, tantos como culecas queramos. Para ello podemos ayudarnos de un peso y con el rodillo se hace una capa fina.","Se coloca el huevo en el centro, los trozos de chorizo que previamente habremos frito en los lados y se envuelve llevando las esquinas de la masa hacia el centro, cubriendo lo que hemos depositado en ella.","Se lleva a cocer al horno y se recomienda su consumo una vez se haya enfriado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCuleca","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cuy en salsa de maní","name":"Cuy en salsa de maní","ingredients":["1 cuy","2 libras de papa","1/2 litro de leche","4 onz de maní","1 lechuga","1 tomate","1 aguacate","20 gramos de culantro y perejil","1 pimienta","6 ajo","1 apio","1 cebolla paiteña","1 sal y pimienta al gusto"],"steps":["En la licuadora se mezcla el pimiento, paiteña, apio, ajo, perejil y cilantro para el aliño natural, con el cual se adoba al cuy para dejarlo reposar una noche completa","Cuando el cuy este listo se lo coloca en pinchos para asarlo, sin olvidar ir colocando achiote (onoto) mientras se cocina.","Mientras se cocinan las papas se introduce una taja de limón","Para la salsa se debe sofreír la cebolla blanca con un poco de achiote y mantequilla, se va poniendo poco a poco el maní licuado con la leche y se deja espesar.","Para terminar se une el cuy asado, las papas y la salsa sobre una ensalada de lechuga con tomate y aguacate."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCuy_en_salsa_de_man%C3%AD","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Dobladitas dulces","name":"Dobladitas dulces","ingredients":["300 gramos de harina","1/2 litro de leche","2 huevos","100 gramos de azúcar"],"steps":["Para la masa, en un bol agregar la harina con los huevos y el azúcar, he ir agregando parcialmente la leche mezclando todo con una , evitando que queden grumos.","Una vez que la consistencia sea líquida, en un de teflón agregar de 3 a 4 cucharadas de la mezcla e ir dando vuelta la masa hasta que quede por ambos lados.","Para el relleno, en un batir la crema hasta quedar con una consistencia espumosa y firme.","Derretir a el chocolate, y una vez líquido agregar el manjar y juntar.","Agregar el chocolate con manjar a la crema batida y mezclar.","Finalmente con una rellenar los panqueques con la crema y algunos frutos secos, para luego adornar los s con frutillas y azúcar flor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDobladitas_dulces","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Crema inglesa","name":"Crema inglesa","ingredients":["6 yemas de huevo","120 gr. de azúcar","1/2 vaina de vainilla","60 cl. (centilitros) de leche"],"steps":["Calentar la leche hasta casi el punto de ebullición, suspender (como para hacer un té) dentro la media vaina de vainilla y dejar en infusión fuera del fuego.","Batir las yemas con el azúcar (como si fuésemos a hacer merengue) hasta que la mezcla blanquee y forme una cinta al levantar el batidor.","Quitar la vainilla de la leche y añadir poco a poco a la crema de huevos sin dejar de batir.","Poner la crema a fuego muy lento, y sin dejar de batir esperar a que empiece a espesar.","Poner la crema encima de un recipiente con cubitos de hielo para detener la cocción y seguir batiendo un par de minutos más.","Especial para acompañar budines y pasteles."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCrema_inglesa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cóctel de algarrobina","name":"Cóctel de algarrobina","ingredients":["Leche evaporada (2 oz)","Pisco (1/2 oz)","Hielo (8 cubitos)","Algarrobina (chorrito)","Huevos (2)","Azúcar (4 cucharadas)","Canela en polvo (al gusto)"],"steps":["Licuar todos los ingredientes excepto la canela.","Comience con los huevos y luego agregue la leche evaporada, la algarrobina, el pisco y el azúcar al gusto.","Agregar el hielo y continuar licuando hasta obtener una mezcla suave.","Verificar el sabor y ajustar según el gusto con más azúcar, pisco o algarrobina si es necesario.","Servir en copas pequeñas individuales como aperitivo y espolvorear con canela al gusto.","Historia y Costumbres, de Hans Heinrich Brüning"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FC%C3%B3ctel_de_algarrobina","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Cuscús en olla GM","name":"Cuscús en olla GM","ingredients":["2 vasos medidores cuscús (500 ml)","3 de agua (750 ml)","Sal","Aceite"],"steps":["Poner todos los ingredientes en , , , .","Añadimos frutos secos (como pasas, pistacho, pipas, nueces, piñones...), maíz, jamón serrano picadito fino. Lo mezclamos bien y servir. Unas gotas de limón, al gusto.","Preparamos el lomo salpimentado y con unas gotas de limón. Lo ponemos en la cubeta un poco de aceite, , , .","Para que se dore ponemos el cabezal , ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FCusc%C3%BAs_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Dorada a la sal al microondas","name":"Dorada a la sal al microondas","ingredients":["2 doradas, sin tripas, pero con cabeza y escamas, para cocinarlas en su jugo e impedir que queden excesivamente saladas."],"steps":["Distribuya la mitad de la sal en un recipiente, coloque los pescados y cúbralos por completo con el resto.","Con las manos, rocíe un poco de agua y ejerza presión sobre la sal para que se adhiera a las doradas.","Introduzca la bandeja en un microondas durante .","Cuando los ojos de la doradas se tornan completamente blancos, significa que están listas para comer. De lo contrario, caliente por un par de minutos más.","Saque el pescado del microondas, y remueva la capa de sal de la parte superior y la piel (saldrá fácilmente).","Puede servir junto con una ensalada de , un o un ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDorada_a_la_sal_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Dobladitas","name":"Dobladitas","ingredients":["1 kg de harina de trigo","450 ml de agua o leche","100 g de manteca (aprox. 6½ cucharadas)","100 g de mantequilla sin sal (aprox. 6½ cucharadas)","20 g de sal (aprox. 4 cucharaditas)","4 g de polvos de hornear (aprox. 1 cucharadita)","1 huevo (para barnizar)"],"steps":["Cernir y mezclar harina, sal y polvos de hornear en un bol grande.","Agregar mantequilla derretida y manteca. Mezclar con batidora usando aspas de amasado.","Incorporar agua o leche gradualmente hasta formar una masa suave y homogénea.","Precalentar el horno a 200 °C (392 °F) durante al menos 10 minutos.","Dividir la masa en 20 a 30 porciones, cubrir con paño para evitar que se sequen.","Estirar cada porción formando círculos y doblar en cuatro, formando triángulos o sobres.","Batir el huevo para barnizar.","Colocar las dobladitas en bandeja aceitada, pincelar con huevo y pinchar con tenedor.","Hornear 15 a 20 minutos hasta dorar ligeramente.","Servir tibias, solas o con mantequilla, queso, jamón, mermeladas u otros rellenos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDobladitas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Caj%C3%B3n_con_dobladitas.jpg/960px-Caj%C3%B3n_con_dobladitas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"TomasVial","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Duelos y quebrantos","name":"Duelos y quebrantos","ingredients":["4 chorizos","200 g panceta","200 g jamón serrano","3 dientes de ajo","100 g de sesos de cordero","1 vaso de aceite de oliva","15 huevos"],"steps":["Picar los chorizos, la panceta, el jamón y los ajos. Añadir una pizca de sal a la panceta.","Calentar el aceite en una sartén y freír la panceta, el chorizo, el jamón y los ajos, removiendo de vez en cuando.","Añadir los sesos de cordero y los huevos, revolviendo hasta que quede a nuestro gusto.","Servir inmediatamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDuelos_y_quebrantos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada de Ayerbe","name":"Ensalada de Ayerbe","ingredients":["Lechuga","Tomate","Cebolla tierna","Pimiento verde crudo","Olivas negras","Huevo duro","Atún","Aceite","Vinagre","Sal"],"steps":["Aliñarla con aceite, sal y vinagre.","Se ponen las patatas y las cebollas a asar a ser posible en las brasas, sino en el horno.","Todavía calientes se abren y se aderezan con aceite, sal y vinagre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_Ayerbe","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Empanadas de horno","name":"Empanadas de horno","ingredients":["350 g carne vacuna picada (posta de vacuno)","1100 g de cebolla picada","125 g de manteca (o margarina)","4 huevos","20 g de pasas","250 g de carne de ave","Aliños: ají de color, orégano y sal a gusto","1 kg de harina (sin polvos de hornear)","150 g de manteca de cerdo (o margarina)","15 g de sal","0,4 litros de agua"],"steps":["Se fríe la carne picada, la cebolla, la manteca y los aliños en una olla revolviendo constantemente hasta que la cebolla quede cocida (no debe quedar dorada). La mezcla se deja enfriar y se guarda en el refrigerador.","Se cuece la carne de ave en agua. Los huevos se cuecen durante 10 min. hasta que estén duros.","Se calienta el agua hasta que esté tibia y se mezcla con la sal.","Se forma un cono con la harina asemejando un volcán donde se vierte la manteca o margarina derretida y el agua con sal.","Se amasa vigorosamente hasta que la masa esté bien compacta.","Se divide la masa en 7 partes iguales. Cada parte de masa se extiende con un uslero formando una capa delgada.","Se pone el relleno (aproximadamente 2 cucharadas grandes) sobre la masa, un trozo de carne de ave (40 g aprox.), 2 aceitunas, ½ huevo duro cortado en rodajas, algunas pasas y cuidadosamente se cierra la empanada preocupándose de no dejar ninguna abertura.","Se hornean las empanadas durante 30-40 min. en el horno precalentado sobre una bandeja espolvoreada con harina para que no se peguen.","Ésta es una receta de empanadas de horno a la chilena. Las empanadas son preparadas con distintos rellenos y con distintos tipos de masa en distintos lugares de Sudamérica."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEmpanadas_de_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Empanadas_argentinas_de_carne_cortada_a_cuchillo_y_al_horno_%28crudas%29.jpg/960px-Empanadas_argentinas_de_carne_cortada_a_cuchillo_y_al_horno_%28crudas%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ensalada de colores","name":"Ensalada de colores","ingredients":["1 lechuga","8 tomates cherry","1 lata pequeña de maíz","3 rodajas de piña","3 mitades de melocotón en almíbar","queso mozzarella","8 barritas de surimi","8 nueces peladas","salsa rosa"],"steps":["Hacer una cama de lechuga sobre un plato llano grande, enroscando las hojas de la lechuga y picándola en tiras finas.","Cortar los tomates cherry en mitades y distribuirlos regularmente sobre la lechuga.","Distribuir el maíz uniformemente.","Picar las rodajas de piña y melocotón en almíbar en trozos uniformemente sobre el plato.","Cortar el queso mozzarella en tacos cuadrados de aproximadamente 1cm de ancho y colocarlos.","Picar las barritas de surimi muy finos sobre el plato.","Rociar la superficie del plato con la salsa rosa.","Picar las nueces en trozos no muy pequeños sobre la salsa rosa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_colores","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/04/Ensalada_de_repollo_y_tomate_en_un_bol_de_vidrio_con_cubiertos.jpg/960px-Ensalada_de_repollo_y_tomate_en_un_bol_de_vidrio_con_cubiertos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Ensalada Olivier","name":"Ensalada Olivier","ingredients":["2 papas medianas (cocidas al vapor con cascara).","2 muslos de faisán o de pato (confit casero o en conserva).","3 pepinos agridulces.","1 pepino fresco.","5 aceitunas negras descarozadas.","1 cuch. de alcaparras en vinagre.","5 langostinos \"jumbo\" o #1.","2 huevos duros.","200 ml. de aceite neutro","20 ml. jugo de limón","2 yemas de huevo.","30 g de ciboulette","100 cm³ de gelatina de fondo de faisán o pato.","1 cuch. de caviar o huevas de lumpo."],"steps":["Cocinar la papa entera con cáscara al vapor. Dejar enfriar.","Cocinar huevos duros. Dejar enfriar.","Cocinar langostinos al vapor de caldo eneldo y perejil. ( 5 min. aprox.)","Picar ciboulette.","Blanquear 3 tallos de ciboulette.","Cortar en dados uniformes de 5-6 mm. de lado: la papa, huevo duro, pepinos agridulces, 4 langostinos, gelatina de fondo, aceitunas.","Cortar a lo largo el pepino fresco en láminas de 2 mm. de espesor, con mandolina .","Hacer mayonesa clásica.","Disponer molde de 9 cm en el centro del plato, envolver con lámina de pepino, atar con ciboulette blanqueado.","En un bowl de acero unir todos los ingredientes, condimentar con mayonesa, mezclar, agregar vinagre de trufa.","Introducir la mezcla en el molde, aplastar ligeramente, sacar con cuidado el molde.","Salsear alrededor con mayonesa y alcaparras, agregar langostino y caviar, hojas verdes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_Olivier","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Ensalada_russa_a_un_restaurant_d%27Alcoi.jpg/960px-Ensalada_russa_a_un_restaurant_d%27Alcoi.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Joanbanjo","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Enchiladas con queso","name":"Enchiladas con queso","ingredients":["2 tortillas de harina","100g de queso oaxaca","100g de queso manchego","1/4 de litro de salsa de tomate"],"steps":["agregar los quesos a las tortillas de harina","bañar las tortillas en la salsa","calentar 30 segundos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnchiladas_con_queso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Enchiladas_en_salsa_verde.jpg/960px-Enchiladas_en_salsa_verde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pequeño mar","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Dulce de leche","name":"Dulce de leche","ingredients":["3 litros de leche","1 kg de azúcar blanco","1/2 cucharada de bicarbonato de sodio","1 vaina de vainilla , o en su defecto esencia de vainilla."],"steps":["Se pone a hervir la leche junto con el azúcar, el bicarbonato y la vainilla en una cacerola esmaltada o de cobre a fuego lento, sin dejar de mover hasta que rompa el hervor.","Bajar el fuego y seguir revolviendo hasta que se oscurezca y se espese (con la cuchara de madera podrá formar ochos compactos).","Subir el fuego hasta que rompa nuevamente el hervor y retirar.","Dejar enfriar y estará listo para usar.","El punto se comprueba tomando un poco con un palillo, dejar enfriar y si no corre está a punto. Reducir removiendo durante aproximadamente 3 horas. Se retira y se pone en tarro de vidrio.","El bicarbonato no debe ser en exceso, caso contrario se oscurece demasiado.","Si utiliza azúcar refinada las posibilidades de que no se corte son mayores."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDulce_de_leche","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Dulce_de_Leche_Uruguayo.jpg/960px-Dulce_de_Leche_Uruguayo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marinna","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Empanada de triguero","name":"Empanada de triguero","ingredients":["1 kilo harina","100 g de levadura","120 g de manteca blanca","aceite","1 cucharada de sal","cabello de ángel"],"steps":["Se coge un bol y una batidora.","Se vierte la harina, la levadura y la manteca blanca. Se le echa el aceite.","Cuando lo tenemos en el bol, cogemos la batidora y lo batimos hasta dejarlo espeso.","A continuación le vertemos la sal.","Más tarde lo metemos en un molde y le echamos el cabello de ángel","Finalmente se pone a hornear durante 60'","Cuando lo sacamos, se deja a enfriar a temperatura ambiente, y estará listo para servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEmpanada_de_triguero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ejotes envueltos en huevo","name":"Ejotes envueltos en huevo","ingredients":["500 gramos de ejotes.","2 huevos.","2 cucharadas de harina","1 cebolla","Sal al gusto"],"steps":["Desvenar los ejotes y ponerlos a cocer en agua hirviendo, con sal y cebolla.","Cuando estén \"al dente\", se dividen en 10 raciones iguales.","Luego de formar las 10 raciones, se espolvorean con un poco de harina.","Batir las claras de huevo a punto de nieve.","Agregar las yemas y batir un poco más.","Agregar las 2 cucharadas de harina, una pizca de sal, y batir un poco más.","Tomar cada una de las raciones y envolver en el huevo batido.","Poner a freír en aceite caliente.","Cuando estén listas, colocarlas en papel para absorber la grasa.","Para emplatar, se colocan 2 raciones en el plato y pueden bañarse con alguna salsa casera o salsa preparada.","Si se desea, se puede acompañar con una guarnición de arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEjotes_envueltos_en_huevo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Empanadas de ayote","name":"Empanadas de ayote","ingredients":["Dos tazas de harina,","una cucharadita de sal,","2/3 de taza de grasa vegetal sólida,","cinco cucharadas de agua fría","salsa picante roja","una taza de puré de ayote","masa para empanadas","dos cucharadas de pasas","1/4 de taza de agua","dos cucharadas de aceite vegetal","una cebolla mediana picada","cuatro a seis onzas de carne de res sin grasa","Una cucharada de aceitunas verdes finamente picadas","un diente de ajo machacado","una cucharadita de chile en polvo","una cucharadita de sal","1/2 cucharadita de cominos molidos","1/2 cucharadita de canela molida","un huevo ligeramente batido"],"steps":["Combine harina y sal en un bowl grande.","Corte la grasa en pedazos y agréguela a la harina.","Mezcle hasta que forme una masa tosca.","Combine la salsa picante y el agua y espárzala sobre la mezcla de harina, una cucharada a la vez, mezclando constantemente con un tenedor hasta retirar todos los restos de las paredes del bowl.","Pase la masa a una superficie enharinada y ámasela ligeramente.","Refrigérela cubierta durante una hora.","Prepare el puré de ayote y la masa para las empanadas.","Coloque las pasas en una taza bola y cúbralas con agua hirviendo.","Déjelas reposar 10 minutos y luego escúrralas.","A fuego medio, caliente el aceite en una sartén grande.","Cuando esté bien caliente, agregue la cebolla.","Saltéela hasta que suavice, unos cinco minutos.","Añada la carne, aceitunas, ajo, chile, sal, comino y canela.","Cocine hasta que la carne se torne ligeramente café, teniendo el cuidado de mover para que la carne se separe en porciones pequeñas, unos cinco minutos.","Agregue la taza de puré de ayote.","Retire del fuego y deje enfriar.","Caliente el horno a 370 grados F.","Extienda la masa sobre una superficie enharinada, hasta que alcance 1/8 de pulgada de grueso.","Corte ocho círculos de cinco pulgadas de diámetro.","Coloque una cantidad similar del relleno en cada círculo de masa.","Procure colocarlo sólo a un lado, como se hace al llenar una doblada.","Humedezca la orilla de cada círculo con agua fría.","Doble la pasta procurando sellar bien el relleno.","Coloque las empanadas en una bandeja.","Barnícelas ligeramente con el huevo batido.","Hornee hasta que alcancen un tono café dorado, unos 25 minutos.","Sirva cuando todavía estén ligeramente calientes. Rinde ocho empanadas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEmpanadas_de_ayote","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Enchiladas","name":"Enchiladas","ingredients":["100 g de chiles","1 diente de ajo.","2 hojas de laurel.","2 tomates rojos medianos.","16 tortillas de maíz.","400 gramos de queso Oaxaca.","1 pastilla de caldo de pollo.","sal al gusto.","aceite para freír.","1 litro de agua.","Crema"],"steps":["En una cacerola con un poco de aceite se agregan los chiles desvenados y despepitados a que se doren un poco junto con los dientes de ajo, para posteriormente agregar los tomates en cubos grandes a que todo se dore a fuego bajo. Posteriormente se incorpora el litro de agua y se deja cocer a fuego bajo por unos quince minutos.","Una vez retirado del fuego lo anterior, se licúa y se cuela. Esta salsa deberá regresarse a la cacerola.","Se fríen las tortillas en bastante aceite caliente sin dejar que se doren pues deben conservar flexibilidad para ser enrolladas.","Se pasa una a una las tortillas sofritas en la salsa y se rellenan con queso para enrollarlas posteriormente y se les va colocando en un refractario o recipiente apto para horno previamente engrasado. Al final se cubre con el queso restante y la salsa que sobrara.","Se mete al horno precalentado a temperatura baja por 20 minutos o hasta que el queso este gratinado, cuidando que no se reseque."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnchiladas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/d/d8/Enchiladas_de_Mole.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Jluisdrv","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ensalada de coditos","name":"Ensalada de coditos","ingredients":["500 gramos de pasta tipo \"coditos\"","1 cucharada de aceite de oliva","1 taza de mayonesa","1 cucharada de mostaza","1 cucharada de vinagre de sidra","1/2 cucharadita de tomillo en polvo","1/2 taza de jamón cortado en tiras finas","1/4 de taza de nueces pecanas en trocitos","1/2 taza de chiles pimientos cortados en trocitos","1 taza de brócoli cortado en trocitos","sal y pimienta al gusto"],"steps":["Cocinar los coditos en agua con sal (1 cucharada de sal por litro de agua) y escurrirlos (extraerles el agua)","Mezclar con aceite de oliva y sazonar al gusto","Mezclar en un recipiente hondo la mayonesa, cebolla, mostaza, vinagre y tomillo, y sazonar al gusto con sal y pimienta","Al tener la mezcla lista, mezclar con la pasta","Combinar el jamón, las nueces, los chiles pimientos y el brócoli","Servir frío"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_coditos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Empanada antioqueña","name":"Empanada antioqueña","ingredients":["1 libra de maíz trillado","2 cucharadas de almidón de yuca","2 cucharadas de panela raspada","1 cucharadita desal","1 litro de agua.","1 libra de pierna de cerdo","1 taza de hogao","1 libra de papas cocidas y peladas","2 tazas de agua para el relleno","4 cucharadas de aceite","Comino y sal al gusto."],"steps":["Se calienta el aceite y se sofríe la carne, cuando dore se le agrega el hogao, el comino y la sal.","Se deja sofreír por diez minutos. Se le añaden las papas y el agua, se tapa y se deja cocinar por 25 minutos.","Se cocina el maíz en suficiente agua (que no quede muy blando); se saca y se muele, se mezcla con el almidón, la panela y la sal y se amasa muy bien.","Se toman porciones pequeñas de la masa y se aplanan con los dedos formando arepitas delgadas que se rellenan, cada una, con una cucharada de guiso; se doblan y se presionan los bordes para cerrarlas bien y se 'repulgan' (hacerles piquitos de adorno a los bordes).","Se fríen en bastante aceite muy caliente, hasta que se doren; se sacan y se ponen sobre papel absorbente.","Se sirven calientes, acompañadas de ají pique.","Se calienta el aceite y se sofríe la carne. Cuando dore, se le agrega el hogao, el comino y la sal. Se deja sofreír por diez minutos.","Se le añaden las papas y el agua, se tapa todo y se deja cocinar por 25 minutos.","Se cocina el maíz en suficiente agua (que no quede muy blando); se saca y se muele, se mezcla con el almidón, la panela y la sal y se amasa muy bien.","Se toman porciones pequeñas de la masa y se aplanan con los dedos formando arepitas delgadas que se rellenan, cada una, con una cucharada de guiso; se doblan y se presionan los bordes para cerrarlas bien y se 'repulgan' (hacerles piquitos de adorno a los bordes).","Se fríen en bastante aceite muy caliente, hasta que se doren; se sacan y se ponen sobre papel absorbente.","Se sirven calientes, acompañadas de ají pique."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEmpanada_antioque%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada Catalana","name":"Ensalada Catalana","ingredients":["1 lechuga maravilla","1 cebolla","1 pimiento verde","2 tomates pera","8 rodajas de butifarra blanca","8 rodajas de butifarra negra","8 rodajas de catalana","8 lonchas de jamón","aceitunas negras/blancas","aceite","sal","vinagre de vino"],"steps":["Se lavan unas hojas de lechuga y se secan bien.","Cortamos los tomates en rodajas.","Cortamos la cebolleta y el pimiento en juliana.","Montamos el plato, con un poco de lechuga en el fondo, el pimiento encima, luego el tomate. Se aliña con aceite vinagre y sal"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_Catalana","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada chilena","name":"Ensalada chilena","ingredients":["3 tomates","1 cebolla","1 rama de cilantro picado (opcional)","1 rama de perejil picado (opcional)","2 ajis verdes (opcional)","aceite y sal a gusto"],"steps":["Picar la cebolla en pluma o corte juliana.","Apretar con las manos la cebolla picada bajo el agua para suavizarla.","Picar los tomates pelados en cubos pequeños.","Mezclar el tomate y la cebolla en una ensaladera.","Opcionalmente añadir cilantro o perejil picado.","Aderezar con aceite y sal a gusto","Acompañar con aji verde de forma opcional.","Si se desea se puede hacer con los tomates sin pelar.","Apretar bien la cebolla para botar los ácidos y hacer la ensalada más suave al paladar.","Si se agregan ajis verdes estos pueden utilizarse como decoración del plato"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_chilena","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Dulce de cebada pelada","name":"Dulce de cebada pelada","ingredients":["Agua","Cebada pelada","Panela","Hojas de arrayán","Leche (opcional)"],"steps":["Descascarar el grano de cebada cocinándolo con agua hervida y ceniza durante unos 45 minutos.","Lavar el grano con agua fría.","Cocinar el cereal pelado con panela, añadir 3 a 4 hojas de arrayán o leche si se prefiere.","Cocinar hasta obtener una crema de color canela.","Servir en vasijas de barro o en una olla."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FDulce_de_cebada_pelada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Dulce_de_cebada_pelada.jpg/960px-Dulce_de_cebada_pelada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Runawiki2018","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Espaguetis a la cocacola","name":"Espaguetis a la cocacola","ingredients":["500 g de pasta. En nuestro caso, espaguetis.","250 g de carne picada de ternera.","3 dientes de ajo","1 botella de 2 litros de Coca-Cola (bebida) para cubrir","Unos 600g de tomate frito (Brik y medio, aproximadamente)","Sal"],"steps":["Por un lado, se cocina la pasta hasta el punto que se desee, en abundante agua (dicen los expertos en esto que debe ser un litro de agua por cada 100 g de pasta) y con la sal necesaria. Es importante que la pasta no esté sosa, sino en su punto de sal (recordemos que la salsa lleva Coca-Cola, que es dulce, y esto hay que contrarrestarlo). Se puede echar un poco de aceite para que no se pegue.","Mientras rompe a hervir el agua, se echa la pasta y vuelve a hervir y se cuece, aprovecharemos para hacer la salsa.","En una sartén hermosa (en la que quepa después la carne picada), ponemos aceite. Cuando esté caliente, añadimos el ajo bien picado hasta que se dore, momento en el que pondremos la carne picada para que se fría.","Este es un buen momento para probar la carne, y añadir la sal que precise.","Una vez que la carne picada esté más o menos hecha, abrimos la botella de Coca-Cola y vertemos su contenido en la hasta que cubra la carne. No es necesario usar los 2 litros: basta con que la cubra.","Dejamos que la Coca-Cola hierva y que la carne se vaya cociendo, tomando su sabor, hasta que se haya evaporado casi totalmente.","En ese momento, añadimos el tomate frito, y volvemos a probar de sal, añadiendo si es necesaria.","Aprovechando que tienes el salero a mano, prueba la pasta que está cociendo, y añádele sal si es necesario. Y quítala antes de que se pase.","Escurrimos la pasta y la mezclamos bien con la salsa. Si vemos que la salsa ha quedado clara, añadimos más tomate frito a discreción."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEspaguetis_a_la_cocacola","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Espaguetis al gusto marino pobre","name":"Espaguetis al gusto marino pobre","ingredients":["500 g de espaguetis","4 dientes de ajo","1/2 cebolla","6 Palitos de surimi (palitos de cangrejo, palitos de mar)","2 latas de bonito (o atún) en aceite de oliva","250 ml de nata líquida","sal","pimienta"],"steps":["Se ponen a hervir entre 4 y 5 litros de agua.","Una vez hierva se echa una cucharada de sal","Al volver a hervir se le echan los espaguetis hasta que estén en su punto.","Se laminan los dientes de ajo y se doran en una sartén grande, donde también se coloca la cebolla cortada en láminas y desmenuzada.","Se desmenuzan los palitos de mar y se echan cuando esté cocinada la cebolla junto con las 2 latas de bonito y al ratito la nata.","Se mueven para que no se pegue.","Escurrir los espaguetis, ponerlos en una fuente, echar la salsa por encima y revolver. Servir enseguida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEspaguetis_al_gusto_marino_pobre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada templada de frutos del mar","name":"Ensalada templada de frutos del mar","ingredients":["lechuga","surimi","gambas peladas crudas","2 dientes de ajo","aceite de oliva vírgen","vinagre balsámico de módena","sal gruesa"],"steps":["Enrolla las hojas de lechuga y córtalas en tiras finas para hacer una cama de lechuga.","Corta el surimi en lonchas muy finas sobre la cama de lechuga.","En una sartén antiadherente pon un fondito de aceite de oliva vírgen y caliéntalo a fuego lento.","Corta el ajo en láminas finas y dóralo en el aceite.","Cuando el ajo esté ligeramente dorado echa las gambas y la sal, y déjalas hacer a fuego lento, sin removerlas.","Cuando las gambas estén hechas, rocíalas con unas gotas de vinagre balsámico de módena y remuévelas hasta que reduzca un poco y cojan color.","Vierte el contenido de la sartén sobre el plato."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_templada_de_frutos_del_mar","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Escalopes de avena","name":"Escalopes de avena","ingredients":["100 g de avena","1 pastilla de caldo de verduras","1 taza de pan rallado","1 cucharadita de ajo en polvo","2 cucharaditas de perejil picado","aceite de oliva o de girasol para freír","sal"],"steps":["En un cazo hervir 1 litro de agua con el caldo de verduras y la sal, y agregar la avena.","Cocer a fuego medio unos 5 minutos removiendo constantemente para que no se pegue.","Retirar y dejar enfriar en la nevera 45 minutos.","Mezclar el pan rallado con el ajo y el perejil.","Formar los escalopes con las manos, pasar por el pan rallado y freír en abundante aceite caliente.","Sacar y dejar reposar sobre papel de cocina absorbente.","Servir caliente.","Se puede servir acompañado de ensalada, patatas fritas, arroz o salsas como veganesa"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEscalopes_de_avena","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensaladilla de pimientos morrones","name":"Ensaladilla de pimientos morrones","ingredients":["Pimientos morrones rojos y verdes.","Huevo.","Orégano.","Ajo.","Vinagre.","Cebolla y","Aceitunas negras/verdes.","Aceite de oliva.","Sal."],"steps":["Ponemos sobre una sartén vieja en desuso los pimientos morrones rojos y verdes a asar y conforme los tengamos asando los metemos en una perola con objeto de que suden, es decir que aprovechando el calor que tienen y el vapor la piel se le pueda desprender mejor. Los dejamos de un día para otro.","Pasado este tiempo le quitamos la piel y las pepitas, con ayuda de los dedos los vamos haciendo tiras finas que cortaremos por la mitad.","Cocemos los huevos y los cortamos en rodajas.","Cuando acabemos esto se le pone un poco de caldo que han soltado, el aceite y el vinagre.","Machacamos un ajo junto con el orégano, con un poco sal gorda, se lo ponemos a los pimientos y mezclamos muy bien.","Le ponemos las rodajas de huevo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsaladilla_de_pimientos_morrones","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Escaldón","name":"Escaldón","ingredients":["Gofio (cantidad al gusto)","Caldo (preferentemente de cazuela)","Carne de ternera (troceada, al gusto)","Papas (cantidad al gusto)","Tocino (al gusto)","Ajo (3 o 4 dientes)","Pimienta picona (al gusto)","Mojo verde (para acompañar)"],"steps":["En una sartén, verter un chorrito de aceite y añadir los dientes de ajo picados junto con la pimienta picona, la carne, el tocino y las papas.","Calentar hasta dorar todos los ingredientes.","Una vez dorados, transferir a un recipiente y añadir el gofio y el caldo.","Mezclar y batir hasta que la consistencia sea similar a la de un mousse."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEscald%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c2/Escald%C3%B3n_de_gofio.jpg/960px-Escald%C3%B3n_de_gofio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mentxuwiki","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Espaguetis con salsa de tomate de verduras y soja","name":"Espaguetis con salsa de tomate de verduras y soja","ingredients":["70 g espagueti","1/2 berenjena","1 calabacín","30 g de soja texturizada (deshidratada) gruesa","1/2 pimiento rojo","1 cebolla pequeña","1 ajo machacado","1 cucharada de aceite de oliva","1 cucharadita de Garam massala","1 cucharadita de jengibre","1/2 cucharadita de Sambal oelek"],"steps":["Antes de nada se pone en remojo la soja cubriéndola con el agua justa para que no floten demasiado los granos. Se deja así hasta que se terminen de cortar las verduras.","Las verduras se cortan de la siguiente manera; la berenjena y el calabacín en cubos, cortándolos primero a lo largo y luego a lo ancho; la cebolla picada fina; el pimiento rojo en cuadraditos pequeños.","Una vez que esté todo cortado y la soja remojada (al menos 5 minutos) en una sartén se vierte una cucharada de aceite (no más). Cuando esté caliente se echa el ajo machacado con una cuchara o el lado de un cuchillo, una vez que esté algo dorado se echa toda la verdura junta excepto la soja y se deja tapado durante 12 minutos.","Mientras se hace la verdura podemos ir preparando la pasta que puede ir o al gusto del comensal.","Se escurre la soja y se añade a la preparación cuando pasen exactamente 6 minutos, se remueve bien y se vuelve a tapar hasta completar la cocción.","En este momento se vierte un chorro de salsa de tomate, se salpimienta y se le echan las demás especias se remueve todo bien hasta que esté muy caliente.","Una vez hecha la pasta y la salsa se vierte todo en un plato o y se sirve bien caliente.","Esta receta es vegana pero se le puede añadir queso para alguien que no lo sea. En ese caso el plato iría al horno a potencia media de 5 a 10 minutos.","El sambal oelek puede sustituirse por cayena u otra salsa picante.","El jengibre y el garam massala puede sustiturse por otras especias.","En general todas las especias pueden sustituirse por otras al gusto del comensal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEspaguetis_con_salsa_de_tomate_de_verduras_y_soja","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada de fresas","name":"Ensalada de fresas","ingredients":["50 gramos de canónigos","4 tomates medianos","400 gramos de fresas (grandecitas)","1 cuña de queso de cabra semicurado","250 gramos de bacón","Aceite","Crema de vinagre de Módena.","Sal y pimienta al gusto"],"steps":["Quitar la piel del bacón y cortarlo en tiras. Freírlo en bastante aceite para que no se peguen las tiras, escurrir sobre papel de cocina y reservar.","Cortar el queso en cuñas de unos 2 cm.de ancho y reservar","Lavar los tomates y cortarlos en lonchas, ponerlos en el fondo de un plato llano(4 platos si son ensaladas individuales).","Cortarlos en trozos sin deshacer las lonchas, encima poner las fresas previamente laminadas, después poner el queso y el bacón en el medio, adornar con unos canónigos alrededor.","Aliñar con sal, aceite y la crema de vinagre de Módena, listo para degustar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_fresas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/91/Ensalada_espinaca.jpg/960px-Ensalada_espinaca.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pequeño mar","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ensalada de patata con atun y cangrejo","name":"Ensalada de patata con atun y cangrejo","ingredients":["1 patata hervida grande","2 latas pequeñas de atún en aceite de oliva","1 lata pequeña de aceitunas rellenas","1 huevo duro","unas tiras de surimi","aceite de oliva virgen","pimienta negra","sal"],"steps":["Pelad la patata hervida y apartadla hasta que esté fría.","En un bol añadir el atún, las aceitunas cortadas por la mitad y dos cucharadas soperas de mayonesa. Mezclar.","Una vez fría la patata, cortarla en dados y añadirla a la mezcla.","Echar aceite, salpimentar al gusto y añadir un par más de cucharadas de mayonesa. Mezclar.","Finalmente añadir el surimi pero sin mezclar, para que no se rompa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_patata_con_atun_y_cangrejo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada templada de bacalao con patata","name":"Ensalada templada de bacalao con patata","ingredients":["2 cortes de morro de bacalao","1 vaso de aceite de oliva","800g de patata","sal","pimienta","ajo","perejil"],"steps":["las patatas con abundante sal, 10 minutos a fuego fuerte y 10 minutos a fuego bajo.","Escurridlas, peladlas, cortadlas en rodajas y reservad en un bol.","Poned el bacalao con agua fría al fuego y justo antes de que empiece a hervir, apagad el fuego y reservad.","Cuando el bacalao esté frío, quitadle la piel, desmenuzadlo y colocadlo con las patatas.","Salpimentad y echad el perejil y el ajo, finamente picados.","Poned por encima aceite caliente y tapad durante 4 minutos.","Antes de servirlo, mezcladlo un poco.","Es importante que el bacalao esté “al dente”"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_templada_de_bacalao_con_patata","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada vinagreta de germinados de lentejas","name":"Ensalada vinagreta de germinados de lentejas","ingredients":["1 taza de Lentejas germinadas","2 tomates","1 cebolla","1 cucharada aceite vegetal","1 cucharada vinagre, preferentemente de manzana.","Sal y pimienta, al gusto","Opcional para la vinagreta, mostaza."],"steps":["Se prepara una vinagreta con el aceite, vinagre, sal, y mostaza, mezclar bien y reservar (para la vinagreta podemos emplear otras combinaciones aumentando el aceite, como 3 partes de aceite y 1 de vinagre).","Se trocean los tomates y la cebolla en trozos pequeños, se mezclan y se agrega la vinagreta y los brotes germinados.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_vinagreta_de_germinados_de_lentejas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensalada de tomates nevados","name":"Ensalada de tomates nevados","ingredients":["Tomates, cortados en rodajas (con o sin piel).","1 cebolla, cebolla picada muy fino.","1 diente de ajo, picado.","Opcional, zumo de limón.","Aceite de oliva","Sal.","Opcional, pimienta negra molida.","Albahaca, opcional."],"steps":["Se cortan los tomate en rodajas y se ponen en el plato.","Se echa la cebolla por encima, que es la que le dará el aspecto nevado y el ajo.","Se aliña con el resto de ingredientes, al gusto (se puede seguir este orden: pimienta, sal, limón y un chorrito de aceite)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsalada_de_tomates_nevados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensaladilla rusa al microondas","name":"Ensaladilla rusa al microondas","ingredients":["3 patatas","2 huevos duros al microondas.","1 pimiento rojo, asado al microondas.","2 latas de atún escurrido","2 zanahoria","Aceitunas verdes sin hueso","Mayonesa, al gusto"],"steps":["Pelamos y partimos en cuadraditos las patatas y zanahorias.","Ponemos las patatas, las zanahorias y los huevos y ponemos el microondas 17 minutos.","Al terminar añadimos el atún, las aceitunas y pelamos y picamos los huevos.","Añadimos mayonesa al gusto y listo.","Servir o guardar en la nevera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsaladilla_rusa_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ensaladilla","name":"Ensaladilla","ingredients":["200g de judías verdes","1 patata mediana","Opcional, 1 cebolla","2 zanahorias","100 g de guisantes","Aceite de oliva Virgen Extra","Opcional, aceitunas"],"steps":["Pelar y cortar los ingredientes a daditos pequeños, asemejando cada uno de los tamaños, indistintamente del vegetal.","Hervir cada uno de los ingredientes por separado:",":Cebolla a la elección, cruda o salteada","Para la mahonesa, poner un huevo en un recipiente para turmix, junto a medio vaso de aceite de oliva o girasol y un chorrito de jugo de limón. Batir hasta que monte.","Mezclar todos los ingredientes con la mahonesa al gusto.","Los principales ingredientess on patata, zanahoria, guisantes y judías verdes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsaladilla","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/94/Bol_de_ensaladilla_rusa.jpg/960px-Bol_de_ensaladilla_rusa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"nesimo","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Ensaladilla de patata","name":"Ensaladilla de patata","ingredients":["4 patatas medianas-grandes","6 tomates","1 lata de aceitunas negras","1 Lata de atún","4 huevos duros","Aceite","Vinagre","Pimienta","Sal"],"steps":["Lavamos las patatas y las ponemos a cocer sin pelar unos (la cocción depende del tamaño de las patatas).","Las dejamos enfriar, las pelamos y las cortamos en trocitos pequeños","Lavamos los tomates y los cortamos en trozos. Picamos los huevos duros y las aceitunas.","Lo mezclamos todo en un bol, para que los tomates suelten jugo, salpimentamos y aliñamos con el aceite y el vinagre.","Añadimos el atún y volvemos a todo bien."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEnsaladilla_de_patata","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/ce/Ensaladilla_Rusa_-_Patata_y_huevo.JPG/960px-Ensaladilla_Rusa_-_Patata_y_huevo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Escalivada al microondas","name":"Escalivada al microondas","ingredients":["Aceite de oliva","1 berenjena partida por la mitad a lo largo.","1 pimiento rojo, también partido a lo largo.","1/2 cebolla.","1 pizca de sal."],"steps":["Poner en un bol apto para microondas un chorro de aceite para la superficie.","Añadir la berenjena, el pimiento, la media cebolla y la pizca de sal.","Poner 15 minutos en el microondas, revisándolo la primera vez, cada 5 minutos.","Pelar la berenjena y el pimiento y cortarlos en tiras.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEscalivada_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fabada asturiana","name":"Fabada asturiana","ingredients":["Fabes de la Granja (alubias blancas más grandes de lo normal, son una variedad de esta legumbre)","Chorizo","Lacón","Costilla de cerdo","Tocino","Morro","Oreja"],"steps":["Las fabes se ponen en remojo la noche anterior con el tocino.","Al día siguiente se retira el agua.","En una cazuela grande se colocan todos esos ingredientes y se cubren con agua.","Se coloca a fuego fuerte hasta que comience la ebullición y luego se mantiene a fuego suave durante dos horas y media aproximadamente.","Aparte se cuecen unas morcillas. Se pinchan por los extremos con unos palillos, se cubren con agua fría y se cuecen durante 5-10 minutos máximo.","Como se trata de productos que ya han sido elaborados con sal (lacón, tocino, oreja, etc.), la cantidad de ésta dependerá de ello y se irá probando durante la cocción hasta llegar al punto de sal adecuado.","Fabada asturiana (en olla a presión)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFabada_asturiana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9d/Fabada_Asturiana_%2850494830821%29.jpg/960px-Fabada_Asturiana_%2850494830821%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amanda Coutinho from São Paulo, Brasil","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Espárragos con salsa de piquillo","name":"Espárragos con salsa de piquillo","ingredients":["1 lata de espárragos de calibre gordo","1 lata de pimientos de Piquillo","1 bote pequeño de nata","Huevo y pan rallado para rebozar","Sal","Aceite de oliva para freír"],"steps":["Sacar los espárragos de la lata y guardar el caldo en un vaso.","Pasar los espárragos por huevo y pan rallado y freímos. Reservar.","En el vaso de la batidora, poner el caldo de los espárragos, la lata de pimientos de piquillo con su caldo y el bote de nata. Triturar hasta que quede una salsa homogénea.","Echar esta salsa en una cazuela (a poder ser de barro) a fuego fuerte hasta que empiece a hervir, bajar el fuego. Probar la salsa y rectificar de sal al gusto.","Añadir los espárragos, dejar cocer durante unos 5 minutos.","Servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEsp%C3%A1rragos_con_salsa_de_piquillo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fainá","name":"Fainá","ingredients":["1/4 kg harina de garbanzo","5 cucharaditas harina de trigo","1 litro de agua tibia.","Sal al gusto"],"steps":["Se mezcla todo bien, agregando 2 cucharadas de aceite y se deja reposar por 1 hora.","Se ponen en una asadera 4 cucharadas de aceite y se pone la mezcla bien disuelta.","Se mete al horno y se saca cuando esté bien dorado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFain%C3%A1","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Fain%C3%A1_argentina.jpg/960px-Fain%C3%A1_argentina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tubby3","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Espaguettis express","name":"Espaguettis express","ingredients":["3 ó 4 ajos","Aceite de oliva (unas 6 cucharadas)","Un paquete de espaguetis","Albahaca","Pimienta","Queso enmental rallado","Guindilla (al gusto)"],"steps":["Poner a hervir la pasta en un litro de agua con unas gotitas de aceite y sal. Mientras tanto;","cortar los ajos a rodajas y la guindilla, y echar en una sartén, donde previamente habremos echado el aceite. Y rehogar, hasta que se doren.","Una vez que la pasta esté hervida, colarla y volver a echarla en la cazuela.","Echar el aceite, la pimienta, la albahaca, el queso rallado y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FEspaguettis_express","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fabada asturiana (en olla a presión)","name":"Fabada asturiana (en olla a presión)","ingredients":["1/2 kilo de judías asturianas","1 cebolla picada","1 patata troceada","2 zanahorias troceadas","3 chorizos","100 g de tocino fresco","5 cucharadas de aceite","3 dientes de ajo","1 cucharadita de pimentón","1 hoja de laurel","5 granos de pimienta negra"],"steps":["Dejar las judías en remojo a la víspera (mínimo 8 horas) para que se ablanden.","Escurrirlas y echarlas en la olla a presión, junto con el resto de ingredientes, agregando a continuación agua hasta que queden bien cubiertas.","Ponerla en la olla y cuando empiecen a hervir echar un chorrón de agua fría, para que no se rompan y repetir la operación un par de veces.","Después tapamos la olla y la ponemos a fuego fuerte.","Cuando la válvula de la olla empiece a girar, bajar el fuego al mínimo y dejar cocer durante 40 minutos.","Retirar del fuego y dejar enfriar. Rectificar de sal si fuera preciso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFabada_asturiana_(en_olla_a_presi%C3%B3n)","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fideos guisados","name":"Fideos guisados","ingredients":["Fideos gordos.","Almejas.","Colas de gambas.","Cebolla.","Tomate rojo","Ajo.","Hoja de laurel.","Azafrán.","Sal.","Aceite de oliva"],"steps":["En una sartén ponemos aceite de oliva y sofreimos la cebolla, le vertemos el tomate pelado, sin tripas muy picado y la hoja de laurel, dejamos que se reduzca.","Se le ponen las almejas y las gambas, la sal y el azafrán.","Cuando estén todo mareado, se ponen los fideos, se mezcla todo muy bien.","Se le vierte agua templada hasta que los fideos estén en su punto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFideos_guisados","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fiambre guatemalteco","name":"Fiambre guatemalteco","ingredients":["12 remolachas","10 zanahorias","1 repollo","2 coliflores","12 pacayas (fruto comestible de la Chamaedorea)","1.5 kg de ejotes","6 chiles pimientos","12 rábanos","500 gramos de jamón","500 gramos de salchichón","500 gramos de mortadela","500 gramos de chorizo salitrado","500 gramos de chorizo colorado","500 gramos de chorizo negro","500 gramos de butifarras","500 gramos de lengua de res salitrada","1 pollo entero","1 lata de espárragos","250 gramos de alcaparras","500 gramos de cebollas curtidas","500 gramos de aceitunas rellenas","1 queso de capas (puede sustituirse por quesillo o queso oaxaca)","500 gramos de queso seco rallado","1 botella de vinagre","1 lechuga","50 gramos de jengibre","1 cucharada de mostaza","100 gramos de perejil","1/4 de cucharadita de anís","1/2 cucharadita de pimienta negra","6 cebollitas tiernas con tallo","1/2 cucharadita de mostaza en polvo","1/4 de cucharadita de pimienta blanca","1 tallo de apio","1/2 cebolla","4 huevos cocidos cortados en rodajas"],"steps":["Un día antes se prepara el curtido, cociendo las remolachas, pelarlas, cortarlas en cuadritos y se dejan enfriar totalmente.","Se pelan 9 zanahorias, se cortan en cuadros pequeños y se cuecen al vapor con poca agua. Se enfrían con agua y se escurren.","Se corta el repollo en cuadros, se ahoga en agua hirviendo, se enfría en agua y se escurre.","Se pelan las pacayas, se cortan en trozos y se cuecen igual que las demás verduras.","Desvenar los ejotes, cortarlos en trozos y cocer de la misma manera.","Trasladar las verduras a un tazón no metálico.","Hervir el vinagre en un tazón que no sea de aluminio por un par de minutos, dejarlo enfriar y agregar a las verduras.","Con una paleta de madera mezclar bien las verduras con el vinagre.","Tapar con una manta limpia y dejar reposar a temperatura ambiente.","El día de la preparación del fiambre, cocer el pollo entero en un litro de agua con el tallo de apio, la media cebolla, la zanahoria restante cortada en trozos, sal y pimienta al gusto.","Remover el pollo del caldo y reservar.","Retirar la piel, menudos, patas y deshuesar con mucho cuidado para remover los cartílagos.","Cortar el pollo en trocitos y dejar enfriar.","Desgrasar el caldo de pollo y colarlo.","Cocer por separado cada uno de los chorizos. Pelarlos, enfriarlos y cortarlos en discos delgados.","Con la lengua salitrada, jamón, salchichón y mortadela, cortarlos en cuadritos pequeños.","Lavar las cebollitas curtidas, aceitunas y las alcaparras en suficiente agua fresca y escurrir.","Preparar el \"caldillo\" retirando del curtido la mayor cantidad de vinagre posible y colocando la mitad en el tazón de la licuadora.","Agregar el jengibre, mostaza seca, mostaza preparada, las alcaparras, las hojas del perejil, el anís, la pimienta negra, pimienta blanca y el agua de los espárragos.","Licuar perfectamente y colar a un recipiente aparte.","Regresar los sólidos del colador al tazón de la licuadora, agregar la mitad de la lechuga (guardar el resto para decoración), el caldo de pollo y las cebollitas con tallo.","Licuar nuevamente y si es necesario ayudarse con más vinagre del curtido.","Colar nuevamente y descartar los sólidos.","Mezclar bien el líquido y sazonar con sal.","Agregar los embutidos y el pollo al curtido y luego las aceitunas, alcaparras y cebollitas curtidas.","Mezclar con las manos tratando de no romper las verduras y las carnes.","Cortar el queso de capas en cuadros y agregarlos.","Distribuir el \"caldillo\" en toda la superficie del fiambre y mezclar por última vez.","Servir en los platos y decorar con los chiles pimientos, hojas de lechuga, huevo duro, rábanos cortados, espárragos y queso seco. Refrigerar inmediatamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFiambre_guatemalteco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6c/241101-fiambre-guatemala-3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Luisfi","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Fajitas con pollo","name":"Fajitas con pollo","ingredients":["12 tortillas de maíz","6 pechugas de pollo cocinadas y desmechadas","2 cebollas cortadas en tiritas","1 pimentón rojo cortado en tiritas","1 pimentón verde cortado en tiritas","Aceite","4 dientes de ajo machacados","Sal al gusto"],"steps":["Cocinar las pechugas de pollo y desmecharlas.","Sudar los ajos machacados en un caldero con un poco de aceite.","Agregar las cebollas y los pimentones cortados en tiritas.","Luego, el pollo desmechado y saltear todo junto.","Añadir la sal y las gotas de picante al gusto.","Al momento de servir, calentar las tortillas dentro de una servilleta húmeda, en el horno o en el microondas, por unos minutos.","Rellenar cada fajita con pollo.","Acompañar con guacamole o con salsa de tomate estilo mejicana."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFajitas_con_pollo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fernet con Coca","name":"Fernet con Coca","ingredients":["2 partes de hielo","2 partes de fernet","6 partes de bebida cola"],"steps":["Se debe poner hielo en el vaso.","Luego el fernet.","Por último la bebida de cola.","Si hace mucha espuma se debe cortar con más fernet."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFernet_con_Coca","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8d/Fernet_and_Coke_%28Fernet_con_Coca%29.jpg/960px-Fernet_and_Coke_%28Fernet_con_Coca%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Will Shenton","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Falafel","name":"Falafel","ingredients":["300 g Garbanzos (1 1/2 taza), remojados durante 24 horas (si los tenemos 48, a las 24h cambiar el agua). No es conveniente tenerlos más tiempo para evitar que se echen a perder.","120 g de cebolla (3 cebollas medianas).","1 diente de ajo (se pueden llegar a poner hasta 4).","1 manojo de cilantro fresco.","1 manojp de perejil.","1 pizca de Sal.","1 pizca de Pimienta negra molida.","100 g de harina de garbanzo.","5 g de levadura química o bicarbonato.","Comino molido 10 g.","Aceite de girasol para freír."],"steps":["Se ponen los garbanzos remojados ya secos en la batidora, junto con el ajo, la cebolla, el cilantro, el perejil y le ponemos comino y trituramos.","Se le añade la harina de garbanzos (reservando un par de cucharadas para el siguiente paso de fritura), la levadura química y se adereza con sal y pimienta y en la batidora se tritura de nuevo. Se deja reposar 30 minutos.","Se sacan del frigo y se les da forma de bolitas del tamaño de una nuez (unos 40g).","Se rebozan en la harina de garbanzos que teníamos reservada y se fríen en la salten a fuego medio-alto, volteando para que se doren por igual por ambos lados.","Se sacan de la sartén y se dejan escurrir un par de minutos.","Suelen servirse como entrante acompañado con , o ; o dentro de un pan de pita."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFalafel","country":"Egypt","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Falafel_-_Spain.JPG/960px-Falafel_-_Spain.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Fideuá","name":"Fideuá","ingredients":["200 g fideos del número 3.","8 gambas.","Calamares, preferentemente en anillas.","Mejillones.","Opcionalmente: 8 cigalas frescas.","Opcionalmente: 200 g de rape.","1/2 cebolla, picada.","1-2 dientes de ajo, picados.","Opcionalmente, 200 g de tomate maduro (preferentemente, pelados y triturados).","5 centilitros de aceite de oliva virgen extra.","1 cucharada de pimentón.","Opcionalmente, unos hilos de azafrán y laurel, tomillo y romero.","Albahaca","Sal","Opcional: alioli.","Caldo de pescado (doble que de fideos). Otra forma de medirlo es 100 g de pasta por cada litro de caldo.","Opcionalmente, 125 ml de vino blanco, preferentemente seco."],"steps":["Poner una sartén a fuego lento con el aceite y la media cebolla pelada y picada finamente, dejando hasta que empiece a tomar color (unos 10 minutos).","En ese momento se agregan los dientes de ajo, que estarán picados, durante un par de minutos, y, tres minutos después, el tomate pelado y picado también finamente.","Salar el conjunto y dejar reposar veinte minutos. Transcurrido ese tiempo, se agregan los fideos, que rehogaremos un minuto mínimo y un máximo de tres.","A continuación, subir a fuego vivo, verter el caldo de pescado hirviendo, que cubrirá los fideos, el azafrán, el pimentón y la sal.","A media cocción, que dependerá del tipo de pasta (normalmente, toda la cocción dura de 4 a 6 minutos), incorporar los productos del mar: las cigalas, las almejas, el rape en trozos, los calamares y los mejillones, que no deben hervir todos ellos, más de cuatro minutos.","La fideuá debe quedar siempre húmeda, no mojada ni haciendo sopicaldo, ya que estamos haciendo una sartén pero de pasta y no un guiso o estofado; en todo caso debe quedar siempre el plato manchado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFideu%C3%A1","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/00/Fideu%C3%A0_negra.jpg/960px-Fideu%C3%A0_negra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Fabada al microondas","name":"Fabada al microondas","ingredients":["500 g de judías blancas (fabes) cocidas: correspondiente a un bote o las que hayamos hecho previamente al microondas.","1/2 caldo de verduras (puede ser el de las judías o de pollo).","1 trozo chorizo","1 trozo panceta","1 trozo morcilla","1 trozo jamón","½ cebolla","1 cucharadita de pimentón","4 cucharadas aceite de oliva","2 dientes ajo","Sal","Aceite, 4 cucharadas"],"steps":["Picamos la cebolla. Se pelan los dientes de ajo y se rajan por la mitad.","Ponemos la cebolla y ajo el en un recipiente que nos sirva para el microondas, añadimos el aceite y se calienta durante 4 minutos.","Una vez cocinada la cebolla, añadimos el chorizo, la morcilla, la panceta y el jamón. Añadimos el pimentón, el de caldo y las judías cocidas.","Mezclamos todo y se calienta al microondas otros 4 minutos a máxima potencia.","Agregaremos sal al gusto.","Los ingredientes básico para una bafada al microondas son las alubias, agua de cocción y charcutería (morcilla, chorizo y panceta, al gusto de cada uno).","Para una fabada más espesa, se saca una taza de judías, las aplastamos, las volvemos a incorporar a la fabada y la ponemos un par de minutos al microondas.","Podemos dejarla reposar a temperatura ambiente hasta el día siguiente, antes de calentarla para servirla."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFabada_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fideuá de ajos tiernos y esparragos","name":"Fideuá de ajos tiernos y esparragos","ingredients":["Fideuá 300g","2 dientes de ajo.","1 cebolla","2 puerros.","1 manojo de ajos tiernos","1 manojo de espárragos verdes","Aceite 8 cucharadas","Caldo: la proporción de caldo-pasta es de dos a uno."],"steps":["Freir en el aciete los dientes de ajo, la cebolla y los puerros (todo picado fino).","Rehogar encima del sofrito 1 manojo de ajos tiernos y otro de esparragos verdes (limpios y en trocitos) durante 5 minutos.","Agregar el fideuá, santeándolos durante 5 minutos y cubrid con caldo de verduras, cantidad al gusto.","Sazonar y cocer .","Servir"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFideu%C3%A1_de_ajos_tiernos_y_esparragos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fideuá de pollo y conejo","name":"Fideuá de pollo y conejo","ingredients":["300 g de fideuá","Pechuga de pollo, deshuesada","Cuarto trasero de conejo, deshuesado","2 dientes de ajo","1 cebolla","3 tomates","1 cucharada de pimentón","150 g de judías verdes","100 g de guisantes","8 cucharadas de aceite.","Caldo de pollo (el doble que de pasta fideuá).","1 cucharada de pimentón o cúrcuma."],"steps":["Cortar el pollo y el conejo en dados gruesos, sazonar y saltear en una paellera, en el aceite, junto con con el ajo, la cebolla y los tomates, todo picado.","Añadir el pimentón o cúrcuma, las judías verdes, los guisantes y saltear.","Añadir el fideuá y rehogar.","Cubrir con caldo de pollo al gusto, sazonar y cocer de ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFideu%C3%A1_de_pollo_y_conejo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fideuá del señorito","name":"Fideuá del señorito","ingredients":["Fideuá 250-300 g","Caldo de pescado o de marisco, 500 y 600ml.","Dientes de ajo picados","Ñora","Gambas, camarones, calamares, sepia y mejillones","Sal","Azafrán o cúrcuma"],"steps":["Si vamos a hacer nosotros el caldo, pelamos los gambones y ponemos a hacer el caldo con las cabezas, las colas y agua. Cuando esté terminado, colamos las cabezas y las colas.","En una paella o sartén grande, doramos los dientes de ajo picados, y también la ñora.","Tras dorarlos, añadimos las gambas, los camarones, los calamares, la sepia y los mejillones y rehogamos.","Añadimos el caldo a la paella claro. Dejamos que hierva un poco, ajustamos de sal, ponemos azafrán o cúrcuma y echamos los fideos.","Removemos bien y dejamos que se hagan durante 17 minutos a fuego medio alto, que borbotee pero no en exceso. #Pasado ese tiempo debería haber absorbido el 95% del caldo. No os preocupéis por el que queda, que en los cinco minutos que debemos dejar que repose, tapada con un paño, desaparecerá."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFideu%C3%A1_del_se%C3%B1orito","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fabada de marisco","name":"Fabada de marisco","ingredients":["1 bote de habichuelas cocidas.","200 g de lomo de rape o mero troceado.","200 g de almejas.","150 g de jambas peladas.","8 jambas rojas.","12 mejillones.","1/2 litro de caldo de pescado.","1 cebolla.","1 tomate.","3 dientes de ajo.","1 manojo de perejil.","1 hoja de laurel.","Aceite de oliva.","Sal."],"steps":["Antes de empezar a cocinar, es necesario limpiar las almejas para que no les quede tierra. Las ponemos en un recipiente en agua fría con abundante sal, y las dejamos media hora en el agua, pasado este tiempo las aclaramos bien y ya están listas para cocinarlas. # También lavamos el resto del marisco y limpiamos las mejillones.","Picamos la cebolla y los ajos y rallamos el tomate.","Empezamos sofriendo, a fuego no muy fuerte, la cebolla y los ajos picados, y una vez la cebolla empiece a dorarse, añadimos el tomate y sofreímos. A continuación, añadimos todo el marisco y el pescado y sofreímos durante 1 o 2 minutos.","Seguidamente, añadimos el caldo de pescado y lo dejamos cocer durante 10 minutos. Una vez pasados ​​los 10 minutos, añadimos las habichuelas y la hoja de laurel, y lo dejamos cocer 5 minutos más.","Apagamos el fuego, añadimos el perejil picado y ya está listo para comer.","Cazuela honda o sartén.","1 cuchara.","1 cuchillo.","1 rallador.","1 plato."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFabada_de_marisco","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Extracto de té","name":"Extracto de té","ingredients":["240 ml de agua","1 bolsa de té o 5 ml de té de hojas sueltas"],"steps":["Hierva el agua.","Ponga el té en el agua por cinco minutos.","Remueva la bolsa de té o cuele el té para remover las hojas.","Hierva el té hasta solamente 10% del volumen original permanece."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FExtracto_de_t%C3%A9","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Flan de queso","name":"Flan de queso","ingredients":["3300 gramos de queso para untar","1 bote de leche condensada (700 gramos aprox.)","1 bote de leche (la misma medida que de leche condensada, ½ litro más o menos)","5 huevos","½ cucharadita de esencia de vainilla","caramelo líquido"],"steps":["Verter o preparar el caramelo líquido en un molde grande y cubrir el fondo y las paredes.","Mezclar con una batidora el queso, las dos leches, los huevos y la esencia de vainilla.","Rellenar el molde caramelizado con la mezcla.","Cuajar al horno a 170º durante 40-50 minutos. (depende de la potencia del horno, generalmente cuando lo pinchemos con una aguja y esta salga limpia).","Desmoldar en frío.","Ésta es una preparación que quizás se te queme rápidamente por arriba. Para evitarlo cuando haya cogido color, colocar un papel albal por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFlan_de_queso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Flan_de_queso%2C_gastronom%C3%ADa_del_Maestrazgo.jpg/960px-Flan_de_queso%2C_gastronom%C3%ADa_del_Maestrazgo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Fritada de asadura de ternasco","name":"Fritada de asadura de ternasco","ingredients":["Asadura del ternasco","150 gramos de lechecillas","2 cebollas de tamaño medianas","3 patatas","Aceite","Sal"],"steps":["Cortamos en trozos pequeños el hígado, pulmón, corazón y las lechecillas; lo rehogamos sin que quede demasiado hecho.","Cortamos las cebollas, y las patatas como para tortilla, lo freímos todo y lo juntamos, dándole otra vuelta por la sartén."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFritada_de_asadura_de_ternasco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Flan","name":"Flan","ingredients":["1 vaso de leche (o cuarto de litro)","2 cucharadas de azúcar","3 huevos"],"steps":["Calentar la leche a fuego suave, cociendo en ella una ramita de vainilla o de canela, o una cáscara de limón. Incorporamos parte del azúcar, y, si queremos, un poco de maicena disuelta en unas cucharadas de leche fría, para que espese.","Se baten los huevos como para preparar una tortilla, junto al resto del azúcar.","Se vierte la leche en los huevos batidos poco a poco, sin dejar de remover con una cuchara de madera, para evitar que las yemas se cuajen.","Una vez incorporada la leche, la crema se pone a calentar a fuego suave, al baño María o en un cazo de fondo grueso, removiendo con una cuchara de madera, para que vaya espesando."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFlan","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/15/Flan_-_Donostia.jpg/960px-Flan_-_Donostia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Javier Leiva from Manlleu, Barcelona","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Flamenquines","name":"Flamenquines","ingredients":["Filetes de cerdo del jamón.","Tiras de jamón serrano.","Pan rallado.","Huevo.","Sal","Aceite de oliva"],"steps":["Con la maza de madera golpeamos los filetes, los recortamos y le damos forma rectangular, les ponemos sal.","Ponemos una tira de jamón en el filete, lo enrollamos como si fuera un puro.","Se pasa por huevo batido y luego por el pan rallado, de nuevo por el huevo y otra vez por el pan.","En una sartén con aceite de oliva a fuego vivo, los vamos friendo.","Se sirven sobre una cama de ensalada de lechuga aliñada"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFlamenquines","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fondue al queso","name":"Fondue al queso","ingredients":["500 g de queso, gruyère o enmenthal","1 diente de ajo","Medio litro de vino blanco seco","1 cucharadita de almidón de maíz","1 vaso de licor Kirsch","Pimienta y nuez moscada al gusto","Trozos de pan francés (como acompañamiento)"],"steps":["Cortar el queso en láminas bien finas","Pelar el ajo, aplanarlo con la palma de las manos a la hoja de un cuchillo ancho y frotar con él el interior de la cazuela o coquelón donde se preparará el fondue","Incorporar en el recipiente el queso, el vino y el almidón de maíz","Colocar sobre el calentador de mesa encendido y remover con cuchara de madera formando ochos","Cuando el queso comienza a fundirse, añadir el Kirsch y condimentar","Continuar revolviendo hasta que se forme una crema lisa y espesa"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFondue_al_queso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Filete de pollo","name":"Filete de pollo","ingredients":["200g de pollo","20ml de aceite","20g de sal"],"steps":["Preparamos la sartén, echándole el aceite y dejamos que se caliente.","Echamos los filetes cuando esté el aceite ya bien caliente.","Al filete de pollo le echamos la sal. Y ya dejamos que se fría"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFilete_de_pollo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frita de tomate","name":"Frita de tomate","ingredients":["500 g tomate","1 cebolla mediana","1 unidad aceite de oliva","5 cucharadas sal(según el gusto)"],"steps":["Escaldar los tomates un par de minutos en agua hirviendo, pelarlos y picarlos.","Pelar la cebolla y picarla muy menuda.","Calentar el aceite en una sartén y sofreír la cebolla hasta que esté transparente.","Añadir los tomates y freír a fuego muy suave hasta que pierda el líquido, revolviendo muy a menudo.","Agregar sal al gusto y mezclar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrita_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c1/Cazuela_con_costilla_frita_sazonada_con_picada_de_tomate._Almuerzo_valenciano.jpg/960px-Cazuela_con_costilla_frita_sazonada_con_picada_de_tomate._Almuerzo_valenciano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Flan con galletas y caramelo","name":"Flan con galletas y caramelo","ingredients":["2 Vasos de leche","1 Sobre de flan","2 Cuchara de azúcar","1 Paquete de galletas","1 Bote de caramelo"],"steps":["Hervir en una cacerola dos vasos de leche","Cuando haya hervido, añadir el sobre de flan","Añadir le azúcar","Y por último coger 6 cuencos para cada persona y pon le un poco de caramelo, le hechas el flan y encima una o dos galletas y por último lo metes en el frigorífico y cuando este frío listo para comer."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFlan_con_galletas_y_caramelo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fricase de ave a la antigua","name":"Fricase de ave a la antigua","ingredients":["1 pollo","1Lt de fondo de ave","80 g de mantequilla","80 g de harina","300 g de cebolla","150 g de cebolla perla","150 g de champiñones","100cc de liason","10 g de sal","1 pizca de pimienta","50 cc de vino blanco","Gotas de jugo de limon"],"steps":["Lavar y porcionar el pollo en 1/8, condimentar.","Lavar y desinfectar los vegetales.","Cortar la cebolla en brunoise.","Blanquear las cebollas perlas a partir de agua fría, reservar.","Cortar los champiñones en cuartos, reservar.","Estofar la cebolla en brunoise en 10 g de mantequilla por 5 minutos.","Agregar el pollo y cocinar por 5 minutos más.","Agregar el fondo de ave hirviendo y cocinar a fuego suave por 30 minutos.","Cuando el pollo esté cocido, filtrar, eliminar la cebolla, reservar el pollo y caldo de cocción.","Formar una velouté con el caldo de cocción, cocinar por 20 minutos.","Estofar los champiñones en 10 g de mantequilla.","Condimentar con sal, pimienta, jugo de limón, apagar con vino blanco e incorporar las cebollas perlas.","Agregar el pollo a la velouté, más la garnitura (cebolla perla y champiñones), refinar con la liason y rectificar condimentos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFricase_de_ave_a_la_antigua","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Filete de pollo a la sartén con verduras","name":"Filete de pollo a la sartén con verduras","ingredients":["4 filetes de pechuga de pollo","1 zapallo italiano mediano","2 zanahorias medianas","1 tallo de porro","1 morrón","2 tazas de Champiñónes picados","1 pizca de sal","1 pizca de pimienta"],"steps":["Se lavan los filetes de pollo y se secan con un mantel. Se sellan en una con un chorrito de aceite. Se le agrega la pizca de sal. Se desea puede agregar un chorrito de agua hervida o de vino blanco.","Se cortan el zapallo italiano, las zanahorias, el porro y el morron el tiritas finas y se le agrega al pollo. Se revuelve y se tapa la sartén, todo esto a fuego lento. Luego de 15 min. agregue las dos tazas de champiñones. Condimentar con pimienta o a gusto.","Luego de 20 min. cerciórese de que estén cocidos en pollo y las verduras. Sirva caliente acompañado de arroz graneado, pure, o simplemente solo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFilete_de_pollo_a_la_sart%C3%A9n_con_verduras","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frijoles blancos con espinazo","name":"Frijoles blancos con espinazo","ingredients":["1 libra (1/2 kilo) de frijoles blancos","1 libra (1/2 kilo) de espinazo de cerdo","1 libra (1/2 kilo) de tomates","4 onzas (115 gramos) de miltomates pequeños","4 dientes de ajo","1 cebolla mediana","1 cucharada de comino en polvo","2 cucharadas de vinagre","Orégano al gusto","Achiote en masa","Sal al gusto","Agua, cantidad necesaria"],"steps":["Un día antes, poner en remojo los frijoles (cubrir con agua y agregar un litro de agua más)","El día de la preparación, escurrir los frijoles y pasarlos por agua 2 veces. Escurrir nuevamente y reservar.","Preparar una salsa con el tomate, el miltomate, la cebolla y el ajo, licuándolos crudos y pasándolos por un colador. Agregar a los frijoles.","Agregar el orégano en polvo y el comino","Deshacer una discreta cantidad de achiote y agregarlo junto con el vinagre y la sal.","Cubrir con agua y cocinarlo todo durante 35 minutos en olla de presión (contados desde que empieza a hacer ruido la olla) o durante dos horas aproximadamente en olla normal (contadas desde que empieza a hervir el líquido)","Mientras se cuecen los frijoles, cocinar el espinazo durante 20 minutos en agua con sal (contados a partir de que empieza a hervir el agua).","Al estar listos los frijoles, añadir la carne previamente cocida y dejar hervir todo durante 10 minutos más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrijoles_blancos_con_espinazo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frijoles colorados con costilla","name":"Frijoles colorados con costilla","ingredients":["1 libra (460 gramos) de frijoles rojos","1 libra (460 gramos) de costilla de res","1 chile guaque","1 chile pasa","1 cebolla mediana","2 tomates","1 cabeza de ajo","2 onzas (60 gramos) de pepitoria","2 onzas (60 gramos) de ajonjolí","Agua, cantidad necesaria","Sal al gusto"],"steps":["En la víspera, limpiar los frijoles y colocarlos en un recipiente no metálico. Cubrirlos con agua y agregar un litro adicional. Cubrir con una manta limpia.","Al momento de prepararlos, quitar el agua de los frijoles, y lavarlos 2 veces.","Cortar la costilla de res en trozos","Colocar los frijoles, la costilla, el ajo (la cabeza entera, sin cáscara) y la mitad de la cebolla en olla de presión, cubrir con agua y cocinar por 35 minutos, contados desde que empieza a hacer ruido la olla. No agregar sal.","Por aparte, asar los chiles, el tomate, la otra mitad de la cebolla, la pepitoria y el ajonjolí. Colocar en la licuadora. Reservar.","Cuando los frijoles estén listos, retirar y descartar la cebolla y el ajo. Tomar un poco del agua donde se cocieron y agregar a la licuadora.","Licuar los ingredientes, hasta que se vea un líquido uniforme","Agregar este licuado a los frijoles. Remover y agregar más agua si es necesario. Deben quedar caldosos. Condimentar con sal al gusto.","Hervir por 10 minutos a fuego medio.","Servir en un plato hondo, acompañado con una guarnición de arroz","Si se desea, agregar chile al gusto","Servir acompañado de tortillas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrijoles_colorados_con_costilla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Floretas","name":"Floretas","ingredients":["Huevos (1 docena)","Azúcar (500 g)","Leche (500 ml)","Levadura (medio sobre)","Bicarbonato (1 pizca)","Miel (al gusto)","Aceite (para freír)"],"steps":["Mezcle la harina con el bicarbonato y la levadura.","Bata los huevos hasta que estén bien mezclados.","Sin dejar de batir, agregue la leche y la mezcla de harina, bicarbonato y levadura.","En una sartén con aceite muy caliente, introduzca el molde de hierro.","Luego, unte el molde con la masa y vuelva a introducirlo en el aceite.","Cuando la masa se separa del molde, es porque ya está lista la roseta.","Retire las rosetas del aceite y cúbralas con miel o azúcar al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFloretas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Flan de galletas al microondas","name":"Flan de galletas al microondas","ingredients":["12-18 galletas maría.","2 huevos.","2 vasos de leche.","1 vaso de azúcar, al gusto, y 2 cucharadas más para hacer el caramelo.","Esencia de vainilla, opcional."],"steps":["Cocinamos el azúcar, para convertirlo en caramelo líquido.","Se pone en el molde","A la leche se le añade el vaso de azúcar, los dos huevos, las galletas troceadas y la vainilla y se bate todo.","Se desmolda cuando esté a temperatura ambiente.","Se puede guardar en el frigorífico, previamente a servirlo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFlan_de_galletas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frijoles negros refritos","name":"Frijoles negros refritos","ingredients":["2 tz de frijoles cocidos","1/4 cebolla, picada finamente","3 cucharadas de aceite","Sal","Queso fresco","Totopos"],"steps":["En una sartén caliente a fuego medio-alto la cebolla con el aceite durante .","Agregue los frijoles negros cocidos y machaque hasta obtener un puré.","Fría durante minutos hasta obtener una consistencia homogénea.","Se suelen servir como guarnición de platillos populares, como carne asada, arroz, guacamole, tacos mexicanos..., acompañados con totopos o tortillas.","También se pueden comer en bocadillos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrijoles_negros_refritos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frijoles rancheros","name":"Frijoles rancheros","ingredients":["500 gramos de judías pintas o amarillas secas (frijoles)","6 chiles del tipo “Ancho” Si no tenemos a disposición chile ancho podemos utilizar pimentón (dulce o picante) o ñoras.","6 dientes de ajo","1 cebolla picada","500 gramos de tomate triturado","1 cucharada de azúcar moreno","1 cucharada de vinagre","1 cucharada de paprika","1 cucharada de comino","1/2 cucharada de oregano","1 taza de agua","1 litro de caldo de carne","Aceite de oliva","Sal o pimienta negra"],"steps":["Poner a remojar las judías (frijoles) en una cazuela o bol con una cucharadita de bicarbonato y dejarlas toda la noche.","En una sartén precalentada colocar el chile ancho y cocinar por los dos lados durante dos minutos, luego apagar el fuego, cubrirlos de agua y dejar que se suavicen e hidraten. Más o menos se tardan media hora. Si no tenemos a disposición chile ancho podemos utilizar pimentón (dulce o picante) o ñoras.","En la olla donde cocinaremos las judías calentar una cucharada de aceite de oliva y sofreír la cebolla hasta que esté cristalizada, luego agregar el ajo y cocinar un minuto más.","Meter el sofrito de cebolla y el ajo en una licuadora y agregar el tomate, el azúcar moreno, el vinagre, la paprika, el comino, el orégano, el agua y los chiles anchos hidratados. Mezclar hasta obtener una salsa homogénea.","En la olla donde hicimos el sofrito añadir las judías (escurridas), el caldo de carne y la mezcla que tenemos en la licuadora, salpimentar y llevar a hervor, luego cocinar a fuego medio/bajo durante dos horas mezclando de vez en cuando.","El tiempo de cocción depende a la frescura de las judías, a veces en una hora están listas, así que conviene ir controlando la cocción.","Los pirncipales ingredientes de los frijoles rancheros son los frijoles, tomate, sal, comino, aceite, azúcar, caldo de pollo, vinagre y especias (comino y pimienta)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrijoles_rancheros","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fritada de calabacín","name":"Fritada de calabacín","ingredients":["1 kg de costilla de cerdo en conserva","2 calabacines","2 pimientos verdes","3 tomates maduros","1 cebolla","3 patatas","Aceite","Sal"],"steps":["Cortaremos todo y lo pondremos en una cazuela en crudo, menos la costilla, para cocer.","Cuando esté a media cocción añadiremos la conserva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFritada_de_calabac%C3%ADn","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Frixuelos","name":"Frixuelos","ingredients":["1/2 litro de leche","4 huevos","harina","sal y azúcar"],"steps":["En un recipiente se echa la harina, los huevos y la sal, batiéndose todo ello a medida que se va añadiendo poco a poco la leche, y así sin parar hasta que todos los ingredientes estén bien mezclados y no queden grumos.","Conseguido esto, untamos una sartén con mantequilla, o con un poco de aceite, y cuando esté muy caliente se echa un poco de pasta, pero la justa para que cubra la superficie de la sartén con una capa muy fina, y se deja que cuaje y se dore.","Le damos la vuelta y lo doramos por el otro lado.","Sobre la superficie de un plato espolvoreamos una cucharada de azúcar y ponemos el primer frixuelo, sobre ese otra cucharada de azúcar y otro frixuelo... y así sucesivamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrixuelos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Frixuelos-fayuelos.jpg/960px-Frixuelos-fayuelos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Astur1","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Frixuelos con vino","name":"Frixuelos con vino","ingredients":["Leche","Huevos","Harina","Vino blanco o anís","Azúcar","Aceite","Las cantidades son variables, siendo constante la regla de un vaso de leche, dos huevos."],"steps":["En un cazo alto se echan los huevos, por ejemplo 4, y dos vasos de leche.","Se añade medio vaso de vino blanco o un pocillo de anís y se pasa la batidora.","Se va añadiendo la harina poco a poco hasta que la mezcla tome cierto cuerpo. No hay que pasarse con la harina y la mezcla tiene que quedar líquida. Si nos pasamos, sólo hay que echar un poco de leche y batir.","Para freírlos se ha de echar un poco de aceite -una cucharilla- en una sartén, dejar que caliente bien antes de echar la pasta -como media cacilla/garcilla de echar la sopa-.","Se ha de extender bien por la sartén moviéndola hacia los lados y cuando se despegue, se da la vuelta para hacerlo por el otro lado.","Cuando ambos lados estén dorados, se saca a un plato donde se haya echado azúcar. También se echa azúcar sobre este frixuelo recién sacado de la sartén.","Para principiantes y si no se tiene controlado el asunto de cómo ha de quedar la mezcla, lo mejor es echar un huevo de más y un poco menos de harina.","En caliente están muy ricos porque el azúcar se funde y están muy mojados, pero pueden provocar congestión."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFrixuelos_con_vino","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fríjoles antioqueños","name":"Fríjoles antioqueños","ingredients":["8 tazas de frijoles cargamanto.","2 plátanos verdes en pedacitos.","1 unidad de zanahoria rallada.","1 unidad de cebolla cabezona picada.","3 manitas de pezuña ahumada o tocino.","2 cucharadas de aceite.","2 cucharadas de salsa de tomate.","1 ½ tazas de hogao de cebolla larga y tomate.","Sal, pimienta y comino al gusto."],"steps":["La víspera, remoje los frijoles en agua que los cubra.","Escurra antes de cocinar.","En la olla a presión ponga los frijoles, el plátano, la zanahoria, la cebolla, la pezuña o el tocino, el aceite y la salsa de tomate; cubra con agua y cocine.","Cuando pite la olla reduzca el fuego durante 30 minutos, pasados los cuales añada hogao, si desea, y sazone a su gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFr%C3%ADjoles_antioque%C3%B1os","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Galettes","name":"Galettes","ingredients":["Una galette (especie de crêpe francesa hecha con trigo sarraceno)","Una o dos lonchas de jamón","Una o dos lonchas de queso","Tomate (opcional)","sal"],"steps":["Extender las galettes en la previamente untada con mantequilla.","Poner las lonchas de jamón y queso (y el las rodajas de tomate, si se desea) encima, salar y doblar a los 2 o 3 minutos.","Una vez doblada la galette darle la vuelta para que se haga por el otro lado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGalettes","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gachas serranas","name":"Gachas serranas","ingredients":["Leche.","Pan para freír picatostes.","Harina.","Matalauva.","Aceite de oliva.","Canela.","Azúcar."],"steps":["En una sartén seca nos ponemos a tostar la matalauva. La sacamos.","En esa misma sartén tostamos la harina, movemos para que no se nos queme, le bajamos el fuego.","Se le vierte la leche y el azúcar y deshacemos los grumos secos que se formen, se le pone la matalauva.","En otra sartén freímos los tropezones de pan (picatostes).","Se van repartiendo en platos, opcionalmente, con pan en el fondo y espolvoreando canela y azúcar glacé por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGachas_serranas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gachas anisadas","name":"Gachas anisadas","ingredients":["500 g de harina","300 g de azúcar","100 g de pan frito","1 l de leche","2 dl de aceite","1 cucharada de anís"],"steps":["Rehogar en una sartén con aceite bien caliente la harina con anís.","Añadir leche y 1/2 de agua.","Cocer y remover, hasta dejar una crema muy fina.","Añadir azúcar y el pan frito.","Servir en una fuente y espolvorear con azúcar y canela ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGachas_anisadas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a0/Gachas.jpg/960px-Gachas.jpg?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Toniher 08:19, 2 November 2005 (UTC)","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Galletas de azúcar glass","name":"Galletas de azúcar glass","ingredients":["Papel encerado","1 tabla","1 huevo","1 limón","Papel celofán blanco","1 plato hondo","Botecitos de colorante McCormick","1 tenedor","Azúcar glass","1 cedazo"],"steps":["Se cierne el azúcar.","En el plato hondo echar las claras de huevo, batir hasta que suba la espuma y se ponga dura.","Despues se le echa la mitad del limón, se bate y se va echando el azucar.","Seguir batiendo hasta que se sienta dura.","Luego se hace en tres mitades y a cada una se le echa 3 gotitas de colorante: amarillo, rosado y verde. Se bate hasta que todo agarre color.","Aparte se corta el papel celofán en cuadros y se da vuelta para formar los conitos (es para formar mangas).","Despues se forra la tabla de papel encerado y se van formando las flores.","Se deja secar 1 día entero (24 h)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGalletas_de_az%C3%BAcar_glass","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gachas manchegas estilo Jorquera","name":"Gachas manchegas estilo Jorquera","ingredients":["6 ú 8 cucharadas de aceite de oliva (aproximadamente, para freír)","6 ú 8 cucharadas de harina de guijas o almortas ( 1 cucharada por persona)","3 dientes de ajo","3 cortadas de panceta","250 g de morro o careta cerdo","1 L de agua, aproximadamente","1 cucharadita de pimentón dulce","300 g de patatas","Sal al gusto."],"steps":["En una sartén ponemos el aceite y freímos, previamente troceado en laminas las patatas y los ajos cuando esté doradita se retira.","En ese aceite freímos la panceta y el morro o caretas, cuando esté bien frito lo apartamos.","En ese aceite ponemos la harina, el pimentón y removemos friendo hasta que este bien mezclado.","Echamos el agua y mezclamos bien y no dejamos de remover a fuego lento hasta que quede unas gachas espesas (no demasiado espesas)","Una vez hechas se ponen las patatas y se remueven.","En un plato aparte se pone la panceta y morro.","Se comen en la misma sartén a mojadas de pan o en plato individual."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGachas_manchegas_estilo_Jorquera","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Fritillas manchegas","name":"Fritillas manchegas","ingredients":["250 grs. Harina de trigo","250 grs. Harina de fuerza","10 grs. Sal","25 grs. Levadura fresca","300 grs. Agua tibia","1 vaso Aceite de oliva (de los de agua)","3 Huevos","1 vaso Leche","Azúcar"],"steps":["En un bol echamos el vaso de agua tibia y deshacemos la levadura. Se va añadiendo la harina de fuerza y la de trigo, y se amasa hasta que quede una masa elástica.","Sacar la masa del bol y la tapamos con un paño durante una hora.","Una vez reposada la masa, la ponemos en un bol, se le hace un hueco en el centro y se ponen los huevos batidos, la leche y el aceite y lo amasamos, al principio con una batidora si es necesario, luego, al ir añadiendo la harina, acabar amasando a mano, hasta que la masa vuelva a ser elástica.","Hacer bolitas de unos 75 gr. y estirarlas hasta que queden bien finas.","Calentar en una sartén bastante aceite de girasol e freír las tortitas hasta que se queden doradas.","Una vez fuera del aceite se les echa abundante azúcar por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FFritillas_manchegas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Galleta campurriana","name":"Galleta campurriana","ingredients":["Mantequilla","Huevo","Azúcar blanquilla","Almendra molida","Harina de repostería","Levadura química"],"steps":["En un bol, mezclar el huevo con la mantequilla fundida.","Ir añadiendo más mantequilla fundida y los demás ingredientes. Añadir en último lugar el impulsor.","Mezclar hasta que quede homogéneo.","Refrigerar la masa.","Formar bolitas, aplanarlas e introducirlas en bandeja en el horno a 180-200 ºC y hornear de 10 a 15 minutos.","Enfriar.","Conservar en un recipiente en un sitio fresco para ir consumiéndolas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGalleta_campurriana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Galleta-campurriana-mini.jpg/960px-Galleta-campurriana-mini.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"MottaW","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Garbanzos al microondas","name":"Garbanzos al microondas","ingredients":["Garbanzos previamente cocidos. En la receta de os indicamos como cocerlos.","Tomate rallado.","1 diente de ajo.","1 pimiento, 1 zanahoria y 1 puerro (del puerro solo la parte blanca), bien picados, que podemos añadir de forma opcional y que se hacen en la receta al mismo tiempo que el tomate.","1 zanahoria, opcional.","Caldo de verduras (aunque se puede sustituir por el propio de caldo de otras verduras que se acompañen a los garbanzos, como puede ser el pimiento, si se tapa el envase, ya que estas hortalizas sueltan su jugo cuando se hacen al vapor en el microondas).","Champiñones, de forma opcional.","Aceite.","Pimienta negra molida.","Vino blanco."],"steps":["Se echa un chorro de aceite al envase apto para microondas, se pela el ajo y se ponen en el microondas durante 1 minuto.","Se pone el tomate rallado, la pimienta negra, y se mete de nuevo en el microondas 3 minutos.","Los garbanzos se ponen en el mismo envase, se añade un chorrito de vino y se mete en el microondas durante 2 minutos.","Se puede intentar hacer el plato poniéndolo una sola vez, sumando todos los tiempos indicados anteriormente.","Se puede acompañar para cocer en el microondas con lentejas y de judías.","Unos huevos duros también se podrían incluir para cocinar en este plato, pero deberíamos previamente sacarlos de la cáscara y pinchar con cuidado la yema.","También se puede acompañar de patatas, tal y como se explica en la receta de ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGarbanzos_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gallopinto en olla GM","name":"Gallopinto en olla GM","ingredients":["200 g de alubias pintas","100 g de arroz","120 g de cebolla","2 ajos","Opcional: 100 g de tomate triturado en conserva y 75 g de taquitos de chorizo y 1 hueso de jamón","1 hoja de laurel","15 ml de aceite de oliva","1 l de agua","Sal","Pimienta","Comino","Cúrcuma"],"steps":["Ponemos a remojo las alubias la noche anterior.","Picamos todo finamente.","Vertemos el aceite de oliva en la cubeta, programamos el menú plancha durante 8 minutos, cuando alcance la temperatura introducimos la cebolla picada con una pizca de sal.","Pasados 4 minutos, agregamos el tomate y el chorizo.","Incorporamos las alubias escurridas, el hueso de jamón, los ajos, el laurel, el agua y salpimentamos","Programamos la Olla GM en el menú turbo durante 35 minutos, cerramos la tapa y abrimos la válvula.","Despresurizamos para poder abrir la tapa, agregamos el arroz y programamos el menú arroz durante 6 minutos, cerramos la tapa y abrimos la válvula.","Despresurizamos, dejamos reposar unos minutos y podemos servir las alubias tanto juntas con el arroz, como por separado, en un bol aparte para mezclarlos a gusto del comensal.","En el desayuno, el gallopinto se suele acompañar tradicionalmente de huevos (revueltos, fritos o escaldados) y tajadas de plátano.","En la comida, se puede acompañar también de Salsa Linazo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGallopinto_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gachas al estilo María Inés Hernández","name":"Gachas al estilo María Inés Hernández","ingredients":["100 gr de panceta fresca","un poco de harina","aceite de oliva","sal","agua","unas pocas uvas","colorante alimentario"],"steps":["Ponemos en una sartén el aceite y freímos la panceta.","Cuando esté frita la reservamos con su aceite.","En una sartén honda ponemos agua a hervir con la que escaldaremos la harina, metiéndola en el agua hirviendo en cuatro montones, sin remover.","Cuando los montones de harina sean sólidos, quitamos el agua y picamos la harina con una cuchara hasta dejarla a bolitas.","Si es necesario se puede ir mezclando la harina sólida con un poco del aceite reservado de freír la panceta.","Cuando veamos que las bolitas de harina tienen aspecto de no estar cruda se incorpora también la panceta o bien ponemos las uvas, según gustos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGachas_al_estilo_Mar%C3%ADa_In%C3%A9s_Hern%C3%A1ndez","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gazpacho andaluz","name":"Gazpacho andaluz","ingredients":["1/2 cebolla (facultativa)","3 dientes de ajo (facultativo)","Un puñadito de sal","1/2 vaso (pequeño) de vinagre de Jerez","1 vaso (pequeño) de aceite de oliva","2 tomates medianos","3 pimientos","1/2 pepino","4 vasos de agua","Pan"],"steps":["Pasamos todo por la batidora. Se puede incluir un poco de pan duro para darle espesor antes de batir.","Se sirve muy frío, y si no da tiempo a enfriarlo se puede añadir agua de la nevera, o bien substituir uno de los vasos de agua por cubitos de hielo.","Para que quede más fino y sea de mejor digestión se puede pelar el tomate (p.e. escaldándolo previamente), o bien pasar el conjunto por el pasapuré o por el chino, de esta forma se evitan las pepitas y hollejos, que dan una textura un tanto grumosa.","Para que sea más digestivo y no repita los sabores es no echando las pepitas del pepino, y quitando el centro del ajo.","Este plato entronca con otras sopas frías como el salmorejo y el ajoblanco.","El gazpacho está mejor un día después de realizarlo y puesto en la nevera, donde todos los sabores se han mezclado.","Gazpacho de la huerta"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGazpacho_andaluz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Gazpacho_Cazuela_Barro.jpg/960px-Gazpacho_Cazuela_Barro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bocadorada","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Gazpacho manchego","name":"Gazpacho manchego","ingredients":["1/2 liebre o conejo de campo (puede sustituirse por conejo de granja).","1 perdiz (puede sustituirse por medio pollo).","1 cabeza de ajos.","1/2 pimiento.","2 tomates maduros.","1/4 kg de setas (de cardo o níscalos).","Aceite de oliva.","laurel, tomillo.","1 torta de gazpachos"],"steps":["Se necesita una honda, y de ser posible, en un fuego de leña. Se sofríen los tomates, el pimiento y los ajos sin pelar.","Después sofreír la carne, en trozos más bien grandes, bastante con sal (hay quien le añade vino hasta que se evapore). Se añade agua, y se incorpora el laurel y tomillo. Se deja hervir hasta que la carne se empiece a separar de los huesos.","Se quitan los ajos y el laurel. Se fragmenta la torta en fragmentos y se deja hervir unos diez minutos, hasta que la torta quede blanda y pierda todo lo blanco, pero sin dejar que se deshaga. Se pueden comer caldosos o secos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGazpacho_manchego","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c0/Gazpacho_Cazuela_Barro.jpg/960px-Gazpacho_Cazuela_Barro.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Bocadorada","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Gazpacho de la huerta","name":"Gazpacho de la huerta","ingredients":["Tomates rojos maduros.","Mánzanas.","Miga de pan.","Cebolletas.","Habas verdes desgranadas.","Pimiento verde.","Pepino.","Vinagre.","Sal.","Aceite de oliva.","Agua fría."],"steps":["Pelamos los tomates, les quitamos las tripas y los ponemos en el vaso de triturar.","Se le pone a los tomates, la punta del pepino,la miga de pan,la punta del pimiento verde, sal, vinagre y aceite de oliva.","Se tritura todo hasta que se haga una crema.La ponemos en una fuente.","Se le pone agua y se prueba si todo esta de sabor equilibrado.","Se pica la cebolleta y se le agraga, al igual que la manzana pelada y en rebanadillas, el pepino, el pimiento verde y las habas desgranadas.","Deberá estar 2 horas antes de servir en el frigorífico."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGazpacho_de_la_huerta","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/20/1897-08-07%2C_Blanco_y_Negro%2C_Cosas_de_verano_VI%2C_El_gazpacho%2C_El_Doctor_Thebussem%2C_Huertas_01.jpg/960px-1897-08-07%2C_Blanco_y_Negro%2C_Cosas_de_verano_VI%2C_El_gazpacho%2C_El_Doctor_Thebussem%2C_Huertas_01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mariano Pardo de Figueroa / Ángel Díaz Huertas","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Guatita","name":"Guatita","ingredients":["2 libras de guatita o panza de res cocinada","2 libras de papas cortadas en cubos","5 ramas de cebolla blanca finamente picada","5 dientes de ajo picados","1 rama de cilantro finamente picado","4 cucharadas de aceite con achiote","2 taza de leche","3 cucharadas de maní molido","Sal, pimienta y comino al gusto"],"steps":["Calentar el aceite en una olla mediana y la cebolla junto al cilantro, ajo, sal, pimienta y comino.","Agregar la guatita o la panza de res picada en trozos y refreírla por 5 minutos.","Colocar dos tazas de agua previamente hervida y dejar cocinar por alrededor de 15 minutos o hasta que la guatita esté blanda.","Poner las papas y dejar en cocción a fuego medio por 10 minutos.","Licuar la leche con el maní, colocar en la olla junto a los demás ingredientes y cocinar por diez minutos más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGuatita","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gominolas","name":"Gominolas","ingredients":["2 sobres de gelatina neutra","1 sobre de gelatina de sabor","180 g de leche, zumo o agua, según se quiera","200 g de azúcar y un poco más para rebozar"],"steps":["Se calienta el liquido y se disuelven los sobres de gelatina neutra (en Thermomix 5 min 100º vel. 2)","Añadir el sobre de gelatina de sabor y mezclar (10 s vel. 2)","Dejar cocer un rato (9 min 100&nbsp;°C vel. 2)","Untar una bandeja o moldes con un poco de aceite de girasol y verter la mezcla","Dejar reposar 12 horas, cortar con cuchillo o moldes y rebozarlos en azúcar"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGominolas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Bandeja_de_gominolas_%28frutas_escarchadas%29.JPG/960px-Bandeja_de_gominolas_%28frutas_escarchadas%29.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Gazpacho morañiego","name":"Gazpacho morañiego","ingredients":["2 litros de agua","1 cucharada de pimentón","1 cucharadita de sal","1 chorrito de aceite de oliva","1 chorrito de vinagre de vino","50 gramos de cebolla","1 tomate","1/2 pan de hogaza"],"steps":["Poner en un cacharro adecuado el aceite y el pimentón y emulsionar.","Añadir la sal, el vinagre y el agua.","Añadir el tomate en gajos, el pan troceado y la cebolla picada.","Refrigerar el tiempo necesario y servir frío.","Se pueden añadir, al gusto, otros ingredientes como:","Ajo crudo picado","Pimiento troceado.","Pepino troceado.","Comino.","Se puede servir el gazpacho acompañado de un picadillo de las hortalizas antes sugeridas para que los comensales añadan según su gusto.","Remojar el pan: En el vaso de la batidora, pon el pan troceado con el agua, el vinagre y la sal. Déjalo reposar 5 minutos para que se ablande.","Triturar la base: Añade los gajos de tomate y la cebolla picada. Tritura a máxima potencia hasta obtener un puré fino, homogéneo y sin trozos.","Emulsionar (El secreto): Con la batidora en marcha a velocidad media, añade el pimentón y vierte el aceite poco a poco en un hilo constante. El aceite se integrará con el agua del tomate y el almidón del pan, creando una crema espesa, aterciopelada y de un color rojo brillante espectacular.","Enfriar y servir: Deja reposar en la nevera un mínimo de 2 horas. Sírvelo muy frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGazpacho_mora%C3%B1iego","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Golfeado","name":"Golfeado","ingredients":["20 g de levadura","1/4 l de leche tibia","1 cdta. de sal","½ taza de azúcar","350 g de harina de trigo","2 huevos","50 g de mantequilla derretida","50 g de mantequilla","300 g de Papelón rallado","250 g de Queso blanco rallado","Anís al gusto","Papelón derretido en agua al gusto"],"steps":["Coloque en un recipiente la levadura, sal y azúcar, añada la leche tibia y la mantequilla, remueva y agregue poco a poco la harina, mezcle formando una masa y agregue los huevos, amase en una superficie lisa hasta que la masa esté muy suave.","Con un rodillo extiéndala hasta quedar fina, enharine la superficie para que no se pegue.","Unte la masa con mantequilla y esparza el papelón y el queso rallado, añada anís en especie.","Comience a enrollar horizontalmente formando un rollo, apriételo y corte círculos de 4 cm aproximadamente, colóqueles en una bandeja enmantequillada y déjelos levar por espacio de una hora en un lugar cálido y preferiblemente oscuro","Lleve la horno a 350º hasta que doren, retire y báñese con el papelón derretido."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGolfeado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5b/Golfeado_3.jpg/960px-Golfeado_3.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muago","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Gato Rojo","name":"Gato Rojo","ingredients":["Harina de trigo","Huevo","Aceite","Agua","Jalea de piña, de guayaba o fresa","Vainilla","Colorante rojo y amarillo vegetal","Sal","Mantequilla","Leche"],"steps":["Se deben batir las claras punto de nieve compacta, e ir añadiendo las yemas una a una, luego el azúcar y la vainilla. Batir para integrar bien los ingredientes.","En un recipiente aparte mezclar la harina con el polvo de hornear y una pizca de sal. Incorporar a los huevos batidos alternando con la mantequilla.","Pasar a un molde de preferencia rectangular alto, engrasado y enharinado y llevar al horno por 35 min a 350º F o 180º C.","Volcarlo cuando esté listo y dejarlo enfriar.","Cuando está fría la pasta, se parte por la mitad a lo ancho.","Aparte también se debe mezclar la jalea con el rojo vegetal, bañar una de las capas, sobre el baño de jalea poner la otra capa y volverla a bañar de jalea, rociando generosamente azúcar.","Existe una variante del Gato, llamada Borracho, consiste en los mismos ingredientes, pero en lugar de ser rectangular se compone de dos semi cilindros unidos por la característica jalea, ambas capas también son bañadas por la jalea impregnada de rojo vegetal. Anteriormente se bañaban con licor, pero esta práctica fue perdiendo adeptos y legalidad."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGato_Rojo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/de/Gatita_por_fondo_rojo.jpg/960px-Gatita_por_fondo_rojo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luis Alvaz","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Guacamol guatemalteco","name":"Guacamol guatemalteco","ingredients":["4 aguacates","2 limones","1 cebolla mediana","Orégano al gusto","Sal al gusto"],"steps":["Picar finamente la cebolla","Partir los aguacates por la mitad. Extraer la pulpa.","Machacar la pulpa del aguacate con ayuda de un tenedor.","Integrar la cebolla y el aguacate.","Agregar el orégano y la sal.","Agregar el jugo de los limones.","Servir acompañado de tortillas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGuacamol_guatemalteco","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gelatina de mosaico","name":"Gelatina de mosaico","ingredients":["3 o 4 cajas de gelatinas de diferentes sabores","1 lata de leche condensada","2 cajas de media crema","28 gramos de grenetina","2 tazas de agua","2 cucharadas de vainilla"],"steps":["Prepare las gelatinas una por una con 3 tazas de agua, déjelas cuajar, y córtelas en cuadros pequeños.","Aparte, caliente las leches junto con las 2 tazas de agua, agregándole la vainilla, agregue la grenetina diluida en ½ taza de agua y se pone a baño maría, para que suavice. Tenga cuidado de no dejar hervir las leches, solo se calienta un poco para echar la grenetina","Ya que está completamente fría la leche, agregue las gelatinas. Puede ponerlas en vasitos individuales o en un molde u olla grande."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGelatina_de_mosaico","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Guarapita","name":"Guarapita","ingredients":["5 maracuya","1/2 taza de azúcar","yerbabuena","Ají dulce","Ron blanco","Ginebra","Aguardiente"],"steps":["Lavar bien las maracuyas y córtelas a la mitad, saque la pulpa y colóquela en el vaso de la licuadora con una taza de agua; cuele la preparación y reserve.","A los cascos se les quita y desecha la telilla blanca del interior; y se colocan en una olla con suficiente agua que los cubra para sancochar hasta que están suaves, por unos 15 minutos aproximadamente. Deje enfriar y luego procese con la misma agua de cocción hasta obtener un jugo espeso, cuele la preparación.","En un envase coloque el jugo concentrado de parchita, el azúcar y vaya agregando el jugo de los cascos de la fruta hasta obtener el espesor deseado, (es posible que no se utilice todo el de los cascos); agregue el licor a su gusto y agregue más azúcar si lo requiere.","Envase la preparación y guárdela en la nevera. Sirva con abundante hielo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGuarapita","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Garbanzos con arroz en el microondas","name":"Garbanzos con arroz en el microondas","ingredients":["400 gr garbanzos previamente cocidos. En la receta de os indicamos como cocerlos.","100 gr de arroz.","½ l. de caldo de pollo.","Bacón, chorizo u otro embutido similar, en tiras.","Aceite, pimentón y sal."],"steps":["En un envase hondo apto para Microondas, sofreír el bacón con un poco de aceite durante 3 minutos.","Echar el caldo, el arroz, los garbanzos, pimentón y sal y meter en el Microondas otros 20 minutos.","Probar si el arroz está tierno o es necesario más tiempo o caldo.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGarbanzos_con_arroz_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Garbanzos dulces tostados","name":"Garbanzos dulces tostados","ingredients":["Garbanzos cocidos, a los que les vamos a quitar la piel.","Canela.","Azúcar, para darle el sabor dulce.","Miel, un chorrito.","Sal, una pizca.","Aceite de oliva, una cucharada.","Para la versión salada: sal, aceite de oliva, pimienta roja y especias de hierbas, como las hierbas provenzales."],"steps":["En un bol se ponen los garbanzos y se les añade una cucharada de aceite de oliva.","Una pizca de sal.","Canela y se mezcla con una cuchara.","Se pueden tomar así o ponerlos extendidos en una bandeja, con papel de hornear.","Los ponen a 218ºc durante 15 minutos","Se remueven y se ponen 10 minutos más (los tiempos son superiores, si nuestro horno tiene menos temperatura).","Se ponen en el bol, se les pone la miel y se mezcla. Se vuelven a poner en el horno 10-15 minutos más.","Servir o si no la vamos a utilizar inmediatamente pero tampoco necesitamos almacenarla mucho tiempo, la guardamos en un frasco de cristal limpio que cerraremos con su tapa.","Esta receta se puede hacer también en el microondas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGarbanzos_dulces_tostados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gazpachos de Alpuente","name":"Gazpachos de Alpuente","ingredients":["100 gr de rebollones","3 dientes de ajos","aceite de oliva","sal","agua","2 tortas de gazpachos a trozos"],"steps":["Ponemos, en una sartén honda, el aceite a calentar y sofreímos los ajos y los rebollones.","Cuando ya estén dorados añadimos las tortas de gazpacho a trozos damos una vuelta e incorporamos agua suficiente para que todo hierva.","Dejamos hervir todo durante 10 minutos y servimos en cazuela de barro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGazpachos_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Granadina","name":"Granadina","ingredients":["120 ml de jugo de granada","120 ml de azúcar blanco"],"steps":["Mezcle el jugo y azúcar.","Hierva el jugo y azucar mientras esté revolviéndolo.","Remueva el jarabe del fuego cuando se convirte a un jarabe viscoso con la constancia de miel.","Deje que se enfríe."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGranadina","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/Cabra_murciano-granadina_-_panoramio.jpg/960px-Cabra_murciano-granadina_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DnTrotaMundos ☮","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Habas tiernas","name":"Habas tiernas","ingredients":["Panamito remojado (1 kg)","Zapallo italiano (1 cabezita)","Cebolla (al gusto)","Tomate (al gusto)","Hojas de laurel (al gusto)","Castañas (al gusto)","Sal (al gusto)","Pimienta (al gusto)","Aceitunas (al gusto)","Salsa de tomate (al gusto)","Hojas de albahaca (4 hojitas)","Ajo (3 dientes)","Aceite de oliva (un poco)"],"steps":["Remoje el panamito.","Corte el zapallito italiano, la cebolla, el tomate y las castañas al gusto.","En una licuadora, mezcle el tomate, el ajo, las hojas de albahaca, la sal y el aceite de oliva con 1/4 de litro de agua.","Agregue la mezcla licuada a la preparación, sazone con sal y pimienta al gusto.","Cocina a fuego lento hasta que todos los ingredientes estén bien integrados y cocidos.","Sirva caliente acompañado de aceitunas y salsa de tomate al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabas_tiernas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1a/Habas_tiernas%2C_comarca_Plana_Alta%2C_provincia_de_Castell%C3%B3n.jpg/960px-Habas_tiernas%2C_comarca_Plana_Alta%2C_provincia_de_Castell%C3%B3n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Habas fritas","name":"Habas fritas","ingredients":["Habas verdes.","Cebolletas.","Aceite de oliva.","Jamón serrano en tacos.","Sal."],"steps":["Desgranamos las habas verdes.","En una perola ponemos aceite de oliva con las cebolletas picadas en juliana.","A medio dorar, le ponemos las habas, bajamos el fuego y dejamos que se vallan haciendo.","Cuando las veamos cocidas, le quitamos la tapadera y dejamos que se consuma el liquido que ha soltado.","Le ponemos los tacos del jamón serrano.","Se le pone la sal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabas_fritas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Habas_fritas-10.jpg/960px-Habas_fritas-10.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Habas cascás","name":"Habas cascás","ingredients":["Habas secas peladas.","Pimientos verdes","Ajos.","Hoja de laurel.","Tomate natural triturado.","Jamón en tacos pequeños.","Aceite de oliva.","Sal."],"steps":["Las habas las habremos puesto antes en remojo 4 horas antes.","Ponemos una perola con agua, la hoja de laurel y las cocemos.","Con ayuda de la turmix, las hacemos una papilla, si está espesa le ponemos algo de agua de cocerlas.","Ponemos en el fuego una sartén con aceite de oliva, los ajos en láminas y reservaremos, ponemos los pimientos a freír y echaremos el tomate natural triturado, dejamos que se reduzca un poco.","Cuando lo tengamos, le ponemos las habas trituradas, meclamos todo muy bien.","Le ponemos los pimientos verdes fritos y mezclamos, la sal.Nos debe quedar espesa.","Al final adornamos con los tacos de jamón y el ajo frito laminado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabas_casc%C3%A1s","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Guiñapos","name":"Guiñapos","ingredients":["Bacalao en salazón del tipo fino.","Cebolla.","Tomate rojo maduro.","Almejas.","Gambas arroceras.","Alcachofas.","Harina.","Ajo.","Azafrán.","Hierbabuena.","Sal.","Aceite de oliva."],"steps":["Hacemos una masa con la harina y cuando la tengamos reposada empezamos hacer láminas finas en rectángulos pequeños, que dejaremos tapados con un trapo.","Ponemos en una con aceite de oliva la cebolla a , se le pone el tomate pelado y limpio muy picado.","Le agregamos las alcachofas y un poco de agua para que se hagan.","Se le pone las almejas y las gambas arroceras. el ajo junto con el azafrán y la sal y se lo ponemos al sofrito.","Cuando lo tengamos en su punto le ponemos el bacalao desalado y cortado en trozos pequeños sin piel ni espinas.","Con el caldo suficiente, le vamos colocando las láminas de harina y dejamos que se vallan cociendo.","Nos debe de quedar caldoso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGui%C3%B1apos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habichuelas con cardo","name":"Habichuelas con cardo","ingredients":["Habichuelas","Una penca de cardo.","Cabeza de ajos.","Cebolla.","Pimentón dulce.","Sal.","Aceite de oliva."],"steps":["Picamos la parte interior del cardo procurando el quitarle bien los nervios y la pelusa blanca que amarga, se pica del mismo tamaño que las habichuelas y lo cocemos en agua con sal y un poco de zumo de limón.","Ponemos la cabeza de ajos a asar, la lavamos para quitarle las cascarillas quemadas.","En una perola se ponen las habichuelas a cocer, esperamos a que hagan la seca y le ponemos agua nueva.","En una sartén con aceite de oliva ponemos aceite y sofreímos la cebolla, cuando esté medio dorada se le pone una cucharadilla de pimentón dulce, movemos para que no se queme, este sofrito se le pone a las habichuelas.","Ponemos a la perola la cabeza de ajos.","Ya cocido el cardo se le incorpora a las habichuelas, le ponemos sal.","Miramos si está todo a nuestro gusto y en su punto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabichuelas_con_cardo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habichuelas con codornices","name":"Habichuelas con codornices","ingredients":["Habichuelas cocidas.","Codornices.","Hueso blanco de espinazo.","Cebolla.","Pimentón dulce.","Azafrán","Pimienta recién molida.","Cabeza de ajos.","Pimiento verde.","Hoja de laurel.","Sal.","Aceite de oliva."],"steps":["Ponemos una perola con agua y el hueso blanco del espinazo, antes le habremos dado un agua para eliminar la sal que tiene.","Cuando le hallamos sacado la sustancia, espumamos y lo sacamos, ponemos entonces las codornices que las pasamos por la plancha con sal y pimienta hasta dejarlas medio asadas.","Asamos la cabeza de ajos, la lavamos para quitarle lo quemado, se reserva.","Cuando las tengamos cocidas, en una sartén con aceite de oliva sofreímos la cebolla, a medio dorar le ponemos una cucharada de pimentón dulce, movemos y procuramos que no se nos queme.Se le pone a la perola.","Ponemos la cabeza de ajos y la hoja de laurel.","Le ponemos el pimiento verde junto con el azafrán.","Le ponemos las habichuelas que antes le habremos dado un agua para quitarle el caldo espeso que vienen en el bote.","Dejamos hervir, probamos como está de aliños."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabichuelas_con_codornices","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habas estofadas con jamón","name":"Habas estofadas con jamón","ingredients":["Habas verdes.","Tacos de jamón.","Pimentón dulce, o salsa de pimiento choricero.","Vinagre.","Hierbabuena.","Cebolleta.","Sal.","Aceite de oliva."],"steps":["Desgranamos las habas, estas deben ser algo más duras que las que se preparan para frita.","En una olla las vamos a cocer con sal, cuando casi estén en su punto las sacamos y metemos en agua fría, las escurrimos y le ponemos un chorreón de vinagre.","En una sartén con aceite de oliva sofreímos la cebolleta y ponemos las habas a fuego lento,junto con una cucharadilla de pimentón dulce o salsa de pimiento choricero.","Picamos finamente la hierbabuena y el jamón y se lo ponemos.","Miramos como está de aliños."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabas_estofadas_con_jam%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habicholillas curadas al sol","name":"Habicholillas curadas al sol","ingredients":["Habicholillas","Agua.","Vinagre.","Sal.","Calor del sol."],"steps":["Lavamos las habicholillas y las metemos en frascos de cristal con agua cuya tapa debe cerrar perfectamente.","Se colocan estos botes en un lugar soleado.","Pasados siete días los retiramos los vaciamos y lavamos las habicholillas.","lavamos muy bien estos botes y envasamos de nuevo las habicholillas.","Rellenamos la mitad de agua y vinagre y sal, los cerramos y los dejamos en un lugar fresco y seco lejano de olores agresivos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabicholillas_curadas_al_sol","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habicholillas esparragadas","name":"Habicholillas esparragadas","ingredients":["Habicholillas verdes.","Pan para freír.","Pimentón dulce.","Huevo cocidos.","Ajo.","Cominos en rama.","Vinagre.","Sal.","Aceite de oliva."],"steps":["Cocemos troceadas las habicholillas en agua con un poco de sal, las escurrimos y las ponemos en una cazuela con aceite de oliva.","En una sartén freímos el ajo, y los tropezones de pan, lo llevamos a un mortero donde lo machacamos junto con la yema de un huevo cocido el pimentón dulce y los cominos en rama.","Ablandamos esta masa con vinagre.","Cuando veamos que las habicholillas están medio sofritas, le ponemos lo del mortero, movemos para que todo quede bien mezclado. Miramos con está de aliños y listo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabicholillas_esparragadas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habichuelas con oreja","name":"Habichuelas con oreja","ingredients":["Judías.","Chorizo.","Tomate maduro","Pimiento seco o ñora.","Oreja.","Codillo de jamón.","Harína.","Pimentón dulce.","Cebolla.","Aceite de oliva."],"steps":["Ponemos las habichuelas en remojo doce horas antes.","Las ponemos en una olla con agua fría y cuando llegue a hervir le tiramos esa agua y le volvemos a poner otra, le ponemos ahora el chorizo, la oreja troceada, el pimiento seco o ñora,el tomate maduro, y dejamos cocer a fuego lento.","En una sartén con aceite de oliva ponemos a sofreir la cebolla, cuando la tengamos le ponemos el pimentón dulce y la harina y reservamos.","Sacamos el tomate maduro, se pela y se ralla y se vuelve a poner a la olla","Antes de que lleguen a su punto las habichuelas se le pone el sofrito, dejamos hervir un poco y listo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabichuelas_con_oreja","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gurupina","name":"Gurupina","ingredients":["1 pimiento rojo seco cortado por la mitad y sin semillas","200 gramos de setas cortadas en trozos pequeños","150 gramos de chorizo fresco sin piel y hecho rodajas (se puede sustituir por bacalao previamente desalado)","4 patatas medianas peladas y cortadas en trozos pequeños","2 cebollas medianas muy picadas","1 cabeza de ajos entera","150 gramos de tomates maduros pelados y picados","3 cucharadas colmadas de harina","aceite","Sal","6 vasos de agua"],"steps":["En una ancha, se echa aceite, se tuesta ligeramente el pimiento rojo seco y se aparta. Se fríen la cebolla y la cabeza de ajos entera a fuego lento. A continuación se añade el tomate. Cuando esté se añaden las setas, las patatas y el chorizo (o el bacalao). Se añade un poco de sal. Se marea todo durante unos cinco minutos. Se cubre todo con 4 vasos de agua y se deja que se vaya cociendo.","En el vaso de la batidora se baten el pimiento rojo seco, 3 cucharadas colmadas de harina y 2 vasos de agua. Cuando las patatas estén casi , se añade el contenido del vaso de la , a la cazuela, se rectifica de sal y se deja que se cueza la harina durante diez minutos. Se sirve caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGurupina","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gurcheck","name":"Gurcheck","ingredients":["2 ó 3 berenjenas negras","3 dientes de ajo","50 g de almendras picadas (no en polvo)","50 g queso fresco de cabra","2 cucharadas de miel","2 cucharaditas de vinagre de Módena","Aceite de oliva","Perejil","Sal"],"steps":["Cortar las berenjenas en bastones (aprox. 1x1x5 cm.) y dejarlas con sal en un media hora, para que pierdan la amargura.","Poner a fuego medio una grande con dos o tres cucharadas de aceite y echar los ajos un poco aplastados y sin pelar.","Saltearlos un par de minutos y añadir las berenjenas escurridas.","Cocinar unos 6-7 min., sin dejar de menear, para que se doren uniformemente.","Añadir la almendra picada y dejar que se tuesten un minuto.","Luego añadir el queso desmigado, el vinagre y la miel y bajar el fuego para acabar de cocinar con la sartén tapada 3-4 minutos más.","Servir caliente, espolvoreado con perejil o menta (también se usa el orégano y la albahaca)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGurcheck","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habichuelas con perdiz","name":"Habichuelas con perdiz","ingredients":["500 gr. de alubias blancas.","1 perdiz.","1 cebolla.","2 dientes de ajo.","1 cucharada de pimentón dulce.","1 hoja de laurel.","4 cucharadas de aceite de oliva.","1 zanahoria.","sal."],"steps":["La noche anterior a la preparación del guiso, ponemos las alubias blancas a remojo.","Se coge una cazuela grande y se colocan las alubias escurridas con el laurel y la sal, y las cubrimos de agua.","Ponemos la cazuela al fuego y dejamos hervir.","Mientras las alubias se cuecen, preparamos el sofrito de la cebolla, el ajo y el pimentón.","Añadimos el sofrito a la cazuela para que siga hirviendo con el resto de los ingredientes.","La perdiz hemos de prepararla, y aprovechamos la cocción de las judías blancas para hacerlo. Limpiamos bien las perdices, lavamos y pelamos la zanahorias.","En otra cazuela ponemos a hervir las perdices con la zanahorias, a fuego lento durante al menos 30 minutos.","Cuando las perdices hayan cocido las sacamos del fuego y una vez escurridas las deshuesamos y dejamos a parte.","Unos 15-20 minutos antes de que las habichuelas estén acabadas de cocer, añadimos la perdiz deshuesada y la dejamos cocer los últimos 20 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabichuelas_con_perdiz","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Gulash de ternera en olla GM","name":"Gulash de ternera en olla GM","ingredients":["800 g de carne de ternera.","Tomate triturado o rallado, 3 cucharadas.","1 cebolla picada,","2 ajos picados.","1 zanahoria picada.","1 pimiento rojo o verde.","1 cucharadita de pimentón picante.","1 cucharadita de pimentón dulce.","1 cucharadita de comunio.","1 cucharadita de cúrcuma.","1 vaso de vino tinto.","Caldo de carne, 250 ml","1 cucharadita de almidón de maíz o Maizena."],"steps":["Salpimentamos la carne y la pasamos por harina.","Vertemos el aceite para que todo el ancho del fondo de la cubeta y programamos la Olla GM en el menú fuego lento y subimos la temperatura a 140 ºC (que dura 60 minutos). Dejamos que pasen 10 minutos para que el aceite esté más caliente y añadimos la carne para marcarla.","Pasados 10 minutos, retiramos la carne y añadimos la cebolla, los ajos y la sal y los dejamos hasta que poche.","Luego añadimos el resto de verduras, junto con las especias, mientras vamos removiendo, al igual que hacemos cada vez que añadamos nuevos ingredientes.","Cuando finalice el menú, añadimos el caldo, el vino, la hoja de laurel y la carne, colocamos la tapa y programamos el menú fuego lento a 120 ºC durante 2 horas.","Cuando falten 15 minutos para acabar, comprobamos que la carne ha perdido el color rojizo y retiramos la tapa.","Servimos caliente acompañado de pan o arroz blanco como guarnición."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGulash_de_ternera_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Guiso de garbanzos en olla GM","name":"Guiso de garbanzos en olla GM","ingredients":["Pimiento rojo.","Pimiento verde.","Calabacín.","Cebolla.","Puerro.","Ajo.","Arroz.","Tomates.","Garbanzos.","Huevos cocidos.","Comino."],"steps":["Verduras en (, )","Cuando estén doradas echar el tomate escaldado y pelado en dados, echar los garbanzos, el arroz, comino y caldo hasta cubrir un poco por encima.",", , .","Servir con el huevo picado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FGuiso_de_garbanzos_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Habas secas (michirones) en olla rápida con chorizo y jamón","name":"Habas secas (michirones) en olla rápida con chorizo y jamón","ingredients":["1/2 kg habas secas, puestas a remojo en agua durante 24 horas, cambiandola 2 ó 3 veces en este tiempo. Poner 3 partes de agua por 1 de habas.","250 g de chorizo para guiso","250 g de tocino ibérico","3 huesos jamón","300 g de jamón serrano","1 cabeza ajos","2 hojas laurel","pimentón dulce","2 ó 3 guindillas secas pequeñitas","sal"],"steps":["En la olla ràpida poner las habas lavadas, los huesos de jamón, el chorizo cortado a rodajitas, el tocino cortado en trozos y el jamón serrano en tacos, la cabeza de ajos lavada y entera sin pelar, el laurel, las guindillas partidas por la mitad y una cucharadita de pimentón y cubrimos con agua.","Cocer unos en la olla rápida, contar a partir del monento que empieza a hervir y salta la válvula","Cuando las habas estén tiernas apagamos el fuego y dejamos reposar 10 minutos","Servir y disfrutar"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHabas_secas_(michirones)_en_olla_r%C3%A1pida_con_chorizo_y_jam%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Huevos fritos con ajo","name":"Huevos fritos con ajo","ingredients":["6 huevos","1/2 de aceite de oliva","4 dientes de ajo","Sal y pimienta"],"steps":["En un colocamos el aceite de oliva y calentamos.","Se agregan los ajos picados en trozos pequeños, se sin dejar quemar","Se agregan los huevos y se fríen al término de gusto.","Antes de retirar se coloca sal y pimienta al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_fritos_con_ajo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Una_pizza_casera_tradicional_de_la_mesa_argentina_cubierta_con_queso_cremoso_fundido_y_una_salsa_lenta_de_cebollas%2C_ajo_y_tomates_maduros%2C_con_aceitunas_mendocinas%2C_morrones_rojos_fritos_y_rodajas_de_huevo_hervido.jpg/960px-thumbnail.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Horchata de chufa","name":"Horchata de chufa","ingredients":["1 kg de chufas","¼ Kg. de azúcar","4,5 litros de agua mineral"],"steps":["Lavar bien las chufas en varias aguas.","Cuando estén completamente limpias, dejarlas en remojo en abundante agua fría durante un período de 12 a 14 horas.","Pasado ese tiempo, volver a lavarlas bien, cambiando el agua hasta que salga completamente clara y escurrir las chufas.","Machacarlas en la trituradora adecuada.","Añadir a la pasta que hemos hecho antes 1,5 litros de agua, dejar reposar unos 10 min. en lugar fresco.","Seguidamente, pasarlo por un lienzo fino, previamente humedecido con agua y retorcerlo hasta sacar todo el jugo posible.","Seguidamente repetir el paso 5 y 6 dos veces más.","Incorporar el azúcar, removiendo bien para que se disuelva completamente, con un utensilio de madera.","Se obtiene así un liquido lechoso que se pone en la nevera para servirlo bien frío, en botellas de cristal tumbadas.","La horchata de chufas también se puede servir granizada, helándola como haríamos con un mantecado, teniendo la precaución de remover de vez en cuando para romper los cristales que se forman hasta lograr el granulado deseado.","En el instante de tomarla batirla 15 segundos en la batidora si no es granizada, si es en granizada batirla solo 5 segundos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHorchata_de_chufa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/5/5b/ManekiNeko_horchata_jar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Original uploader was ManekiNeko at en.wikipedia","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Huevos rellenos","name":"Huevos rellenos","ingredients":["Huevos.","Mahonesa.","Cebolla.","Alcaparras","Atún","Ajo.","Sal.","Aceite de oliva."],"steps":["En una fuente picamos muy fina la cebolla.","Se le ponen las alcaparras y el atún desmigado.","Los huevos los cocemos y la yema se la ponemos picada a la fuente junto a los otros.","En el mortero ponemos el ajo muy picado con un poco de sal, lo hacemos una pasta y empezamos a poner un hilo de aceite y movemos en el mismo sentido con la mano para empezar a solidificar la pasta. Cuando veamos que tenemos suficiente le ponemos la mahonesa y mezclamos todo perfectamente.","Mezclamos la mahonesa con estos ingredientes y rellenamos los huevos, los dejamos sobre una hojas de lechuga enteras aliñadas con aceite de oliva, sal y vinagre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_rellenos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Huevos_rellenos_de_at%C3%BAn%2C_mayonesa_y_yema_de_huevo_rallada.jpg/960px-Huevos_rellenos_de_at%C3%BAn%2C_mayonesa_y_yema_de_huevo_rallada.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Hornazos","name":"Hornazos","ingredients":["Azúcar.","Pasas de Corinto o sultanas.","Nueces.","Harina panificable","Aceite de oliva.","Huevo."],"steps":["En el comercio venden harinas que ya contienen levadura y las precisas instrucciones para amasarla.","Le vamos agregar como extra las pasas de Corinto o sultanas, y las nueves.","Pintamos con aceite la masa, colocamos el huevo.","Ponemos sobre el huevo dos tiras de masa haciendo cruz.","Se mete en el horno para que se haga."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHornazos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Hornazos_decorados_en_Benamej%C3%AD_%28C%C3%B3rdoba%2C_Espa%C3%B1a%29.jpg/960px-Hornazos_decorados_en_Benamej%C3%AD_%28C%C3%B3rdoba%2C_Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Instituto Andaluz del Patrimonio Histórico (IAPH) – Andalusian Institute of Historical Heritage","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Huevos guisados","name":"Huevos guisados","ingredients":["5 huevos","2 dientes de ajo","1/4 de cebolla mediana","1 hoja de orégano","2 tomates medianos","1 taza pasta de tomate","1 taza de agua.","sal a gusto","azúcar -opcional.","3 cucharadas de aceite.","2 cucharadas de vinagre -opcional."],"steps":["Triture el ajo, la cebolla y la hoja de orégano en un mortero.","Corte el tomate en dados medianos.","En una sartén caliente el aceite.","Adicione el ajo, la cebolla y la hoja de orégano en la para que se dore.","Adicione un poquito de sal, junto con el tomate en dados.","Revuelva todo para que se mezclen los sabores.","Añadale la taza de pasta de tomates y el agua.","Adicione azúcar, sal a gusto.","Si desea lograr un sabor agridulce adicione el vinagre.","Cuando la salsa comience a hervir rompa los huevos y añádalos a la salsa con cuidado de que queden separados.","Espere unos segundos y con la salsa que sobresale, rocie los huevos de forma que se cocinen por la parte superior.","Cocine según la dureza de los huevos que desee."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_guisados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Huesillos de San Expedito","name":"Huesillos de San Expedito","ingredients":["4 huevos","6 cascarones de aceite de oliva","1 cascarones de aguardiente","12 cucharadas de azúcar","1 sobre de \"Armisen\" levadura o preparado para gaseosa","1 kilogramo de harina"],"steps":["Poner en un recipiente los huevos, ir batiéndolos y añadir el azúcar.","Mezclar en un vaso el aceite, el aguardiente, el armisen y un poquito de harina que evitará que se corte.","Añadir al recipiente mayor el contenido del vaso, ir mezclando y añadiendo el resto de la harina hasta homogeneizar la mezcla.","Freír en aceite de girasol."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuesillos_de_San_Expedito","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Higadete","name":"Higadete","ingredients":["Hígado de res","Plátanos maduros","Tomates maduros","Cebolla cabezona roja","Ajos","Ají dulce","Sal","Pimienta negra molida"],"steps":["Limpiar bien los hígados de res, eliminando arterias, venas y membranas.","Cocinar los hígados con plátanos pelados y bien maduros en poca agua.","Cocinar hasta que tanto el hígado como los plátanos estén tiernos.","Retirar del fuego y picar una parte de la preparación en trocitos pequeños; triturar la otra parte a modo de puré.","Preparar un guiso con tomates picados, cebolla cabezona roja, ajos machacados, ají dulce, sal y pimienta al gusto.","Cuando el guiso tenga una consistencia casi de pasta, integrarlo con la mezcla de hígado y plátanos.","Servir acompañado de arroz blanco o arroz con fideos y granos (preferiblemente zaragoza o lentejas)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHigadete","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Helado de invierno","name":"Helado de invierno","ingredients":["1 litro de leche","4 cucharadas soperas de harina sin preparar","2 tazas de azúcar","2 plátanos","huevos","1 cucharada de mantequilla","50 gramos de cocoa","1 ralladura de limón"],"steps":["Primeramente se debe mezclar la leche, junto a la harina, el azúcar (1 taza) y la ralladura de limón en una .","Luego llevar a fuego suave por 10 minutos, revolviendo continuamente.","Al estar listo, vaciarlo en platos individuales.","Después preparar con las claras y azúcar un merengue a punto de nieve.","Para finalizar, incorpore los plátanos picados finamente.","Si gusta, añada sobre la crema anterior una porción de merengue y decore con cocoa cocida en poca agua dejándola espesar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHelado_de_invierno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Lago_de_la_Cueva%2C_uno_de_los_Lagos_de_Saliencia%2C_helado.jpg/960px-Lago_de_la_Cueva%2C_uno_de_los_Lagos_de_Saliencia%2C_helado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Emesax","licence":"CC BY-SA 3.0 es"},{"title":"es:Artes culinarias/Recetas/Huevos enchilados","name":"Huevos enchilados","ingredients":["6 Huevos","1/2 Cebolla","1/2 Pimiento rojo","2 tomates maduros","10 g de Guisantes","1 c pasta de tomate","1 c Salsa de soya","1 taza de agua","1 cucharada de Aceite de oliva","1 cuacharada de vinagre","Ají picante, Jalapeño o salsa picante","Sal","Pimienta"],"steps":["Se pican en cubos pequeños la cebolla, pimentón, ají y tomates.","Se colocan los ingredientes en una con una cucharada de aceite de oliva extra virgen, se sofríen los ingredientes hasta lograr una salsa que se espesará con la pasta de tomate. Se agrega al gusto sal y pimienta y, antes de retirar la sartén se agregan los guisantes.","En una olla pequeña se agrega el agua y el vinagre y se lleva a hervir, se agregan los huevos de uno en uno por un minuto.","Escalfados los huevos se retiran para ser colocados en la salsa por dos minutos antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_enchilados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Huevos Reales","name":"Huevos Reales","ingredients":["Yemas 12 pzas.","Mantequilla 50 gr.","Canela 1 raja.","Azúcar 2 tzas.","Jerez al gusto.","Agua 2 tzas.","Pasas y almendras al gusto."],"steps":["Bata las yemas a punto de listón; viértalas a un molde previamente enmantequillado.","Hornee a 190&nbsp;°C., a Baño María, durante 45 minutos, o hasta que al introducir un palillo, éste salga seco. Retire del horno y deje enfriar.","Para hacer un jarabe: ponga el azúcar, el agua y la canela a fuego alto, durante 10-15 minutos. Retire del fuego y añada el jerez. Deje enfriar.","Remoje las pasas y almendras en el jarabe.","Cuando la preparación de yemas se haya enfriado, pártala en cuadros y póngalos dentro del jarabe para que se impregnen bien."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_Reales","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Hojaldre","name":"Hojaldre","ingredients":["450 g de harina","450 g de mantequilla","agua","sal, opcional"],"steps":["Tamice la harina.","Divida la mantequilla en cuatro partes.","Corte una parte de la mantequilla en la harina con un cuchillo.","Haga la masa con la mantequilla, la harina y el agua.","Enrolle la masa.","Desmenuce la masa con parte de la mantequilla.","Desmenuce hasta que toda la mantequilla esté incorporada.","Usted ha hecho la suficiente pasta para al menos diez pasteles de hojaldre.","Hornee con calor rápido de 10 a 15 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHojaldre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/1e/Hojaldre_y_Pimiento_98.jpg/960px-Hojaldre_y_Pimiento_98.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Huevos con maíz","name":"Huevos con maíz","ingredients":["huevos.","2 cucharadas de mantequilla o aceite.","Granos de maíz tierno.","Sal."],"steps":["En un recipiente se agrega las 2 cucharadas de mantequilla.","Se deja calentar por unos minutos, hasta que la mantequilla derrita.","Vierte y bate los huevos, agregadole una pizca de sal.","Se revuelve hasta que quede semi-cocido.","Al terminar se agregan los granos de maíz y dejar que doren revolviendo lentamente hasta cocer totalmente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_con_ma%C3%ADz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c5/Huevos_divorciados.jpg/960px-Huevos_divorciados.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pequeño mar","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Huevos revueltos con cebolla","name":"Huevos revueltos con cebolla","ingredients":["4 huevos","1 cebolla","aceite y sal a gusto"],"steps":["Picar la cebolla en pluma o corte juliana.","Calentar un sartén con una gota de aceite.","Agregar la cebolla picada al sartén, revolver hasta que esta se vuelva transparente.","Agregar los huevos a la sartén y revolverlos junto a la cebolla hasta que los huevos se hayan cocido completamente.","Aderezar con sal a gusto durante la preparación.","Puede comer al desayuno o a la once junto con pan."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHuevos_revueltos_con_cebolla","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/70/Huevos_a_la_mexicana_y_quesadillas.png/960px-Huevos_a_la_mexicana_y_quesadillas.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jluisdrv","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Hard Tack","name":"Hard Tack","ingredients":["Nota:","Harina 2 tazas.","Agua ¾ de taza.","Sal ¾ de cucharadita(opcional)","Aceite 1 cucharada. Es un ajuste opcional / no tradicional: esto hará que las galletas sean más sabrosas, pero significa que, a diferencia del pan duro tradicional, eventualmente se echarán a perder, incluso si se almacenan adecuadamente."],"steps":["Mezcle todos los ingredientes en una masa y póngala en una bandeja de horno enaceitada. Utilice un rodillo o similar para dejarle un grosor de ½ pulgada (1,27 cm).","Hornee en un horno precalentado a 205° C durante media hora. No la corte aun.","Retire la masa del horno y córtela en cuadrados de 3 pulgadas (7,6 cm) de lado y perfore cuatro filas de agujeros, cuatro agujeros por fila en la masa (un tenedor funciona muy bien).","Voltee las galletas para ponerlas por la otra cara y vuelva a meterlas en el horno por otra media hora.","Algunas recetas también recomiendan una segunda cocción a 250 ° F (120 ° C) para secar completamente el pan.","Escale las cantidades de ingredientes por igual si se requiere más masa.","Las perforaciones o agujeritos sirven para que podamos el hardtack pasado bastante tiempo y así poder comerlo.","Pan de masa madre en panificadora","Pan de solo soda en panificadora"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHard_Tack","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Hervido de judías verdes, patata y zanahoria","name":"Hervido de judías verdes, patata y zanahoria","ingredients":["1kg de judías verdes","2 patatas grandes","1 zanahoria","Sal","Aceite de oliva","Limón"],"steps":["En olla a presión:","Pon un cestillo en la olla.","Echa el agua, los ingredientes, un poco de sal, y añade de nuevo agua hasta que cubran los ingredientes pero no tanta como para que floten.","Tapa la olla y ponla al fuego. A partir de aquí depende de cada olla. En mi olla exprés basta con unos para que esté listo desde que sube la válvula hasta el segundo anillo. Depende también de lo tiernas que sean las judías verdes.","Aparta del fuego y en cuanto baje la presión y se pueda abrir la olla retira el agua. Reserva.","En Cacerola","Pon los ingredentes, el agua, y un poco de sal en la cacerola.","Pon a cocer hasta que compruebes que la verdura está lista. ¿Tiempo? Pues depende de lo que se tarde en cocer: igual en la tienes lista.","Escurre el agua y reserva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHervido_de_jud%C3%ADas_verdes%2C_patata_y_zanahoria","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Hostias de comunión","name":"Hostias de comunión","ingredients":["120 ml de agua","240 ml de harina de trigo"],"steps":["Mezcle el agua y harina en una tazón.","Divida la masa en cuatro partes.","Divida todas las cuatro partes en cuatro más partes; tendrá 16 partes después.","Aplante todas las 16 partes en discos pequeños, delgados y finos.","Opcional: Use un cuchillo para cortar una cruz pequeña sobre cada hostia.","Hornee las hostias en 230°C por tres minutos.","Remuelva las hostias del horno y voltéelas. Use una cuchara o palillos para voltear las hostias. No use sus manos para evitar quemaduras.","Hornee el otro lado de las hostas en 230°C por tres minutos.","Remuelva las hostias del horno y espere para que pueden enfirarse.","Diga las hostias a un cura, pastor o pastora para uso en un servicio de iglesia."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHostias_de_comuni%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Jarretes de cordero guisados","name":"Jarretes de cordero guisados","ingredients":["4 Jarretes de cordero","Una cebolla mediana","Un tomate","Ajos","2 zanahorias","Brandy","Aceite de oliva"],"steps":["Cortamos la cebolla en juliana, las zanahorias en rodajas y las echamos en una cazuela con un chorro de aceite.","Cuando esta la cebolla transparente, agregamos los jarretes y dejamos que se doren.","Rallamos el tomate y cortamos los dientes de ajo para incorporarlos al guiso con el brandy del que dejamos que se queme un poco el alcohol. Después añadimos un poco de agua para que se cuezan.","En una sartén doramos una cucharadita de harina que incorporaremos al guiso cuando prácticamente esta cocido, para que ligue.","400 gramos de patatas","Agua","Sal","Una nuez de mantequilla","Un vaso mediano de leche"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJarretes_de_cordero_guisados","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Juane de arroz","name":"Juane de arroz","ingredients":["4 dientes de ajo molidos","6 tazas de caldo de pollo","6 tazas de arroz","¾ de taza de aceite","3 cucharadas de palillo","1 cucharadita de pimienta","1 cucharadita de comino","Nuez moscada en cantidad necesaria.","10 presas de pollo","½ taza de agua caliente","10 huevos crudos","5 huevos duros en mitades","20 hojas de Bijao o de plátano, soasadas","Guisante cantidad necesaria","3 cucharadas de sal, o al gusto"],"steps":["Calentar 1 cucharada de aceite en una olla y freír los ajos. Añadir la sal y hervir con el caldo de pollo. Al romper lo hervido, agregar el arroz y cocinar hasta que seque.","Calentar el resto del aceite con palillo, pimienta, comino y nuez moscada. Agregar las presas de pollo, y freírlas y después sazonar. Añadir media taza de agua y cocinar por 10 minutos. Retirar las presas y reservar el jugo de cocción.","Cuando el arroz esté listo, vaciar en un recipiente grande y enfriar. Mezclar los huevos y agregarlos al arroz junto con el jugo de cocción del pollo.","Soasar las hojas de Bijao o plátano en el horno.","Utilizando un plato hondo como base, colocar 2 hojas soasadas en forma de cruz. Se pueden utilizar más hojas al envolverlos, para garantizar que no ingrese agua durante la cocción.","Acomodar un poco de arroz en el centro y colocar una presa de pollo y medio huevo duro encima. Seguir cubriendo con el arroz.","Al finalizar envolver la comida, atando las hojas hacia arriba con un pabilo, procurando que esté bien cerrado y no haya ningún lugar por donde ingrese el agua.","Acomodar los juanes en una olla grande con agua, hirviéndolos por 1 hora. Pasado este tiempo retirarlos y colocarlos boca abajo en una rejilla, para que chorree el líquido si es que tuvieran."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJuane_de_arroz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Hígado encebollado","name":"Hígado encebollado","ingredients":["Hígado de res","Cebollas","Mantequilla o margarina","Sal"],"steps":["Primero se limpia el hígado quitándole la membrana que lo envuelve y se corta en filetes.","Luego se sazona con la sal y se deje reposar durante media hora junto con una cebolla cortada en rebanadas.","Se calienta la mitad de la mantequilla en una sartén y se coloca el hígado a saltear (inicio de cocción por contacto a la superficie de la sartén caliente) por ambos lados hasta dorar completamente.","Una vez dorado y hecho por dentro, se retira del fuego, colocándose en esta misma sartén la mantequilla restante para saltear las cebollas cortadas en aros.","Para servir, se coloca el filete de hígado sobre un plato y sobre éste las cebollas salteadas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FH%C3%ADgado_encebollado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Higado_encebollado.jpg/960px-Higado_encebollado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Díaz from Madrid, Spain","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Juan Sabroso","name":"Juan Sabroso","ingredients":["1/2 kg de batata","6 tazas de agua","1 coco grande o 700 g de pulpa de coco","1/2 kg de azúcar o de panela","2 1/4 tazas de agua caliente"],"steps":["Se hierve la batata en abundante agua hasta ablandar","Con el coco se hace una leche sacada de la pulpa y el agua caliente combinando la primera con la segunda y colándola después de unos minutos y pasándola por apretando los sólidos","Se tritura la batata blanda con la leche de coco y se cocina a fuego medio con el azúcar por 20 min hasta espesar. Servir frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJuan_Sabroso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Iguaxte","name":"Iguaxte","ingredients":["1/2 libra (230 gramos) de pepitoria","4 onzas (120 gramos) de miltomate","15 tomates","1 cebolla mediana","3 dientes de ajo","Aceite cantidad necesaria"],"steps":["Se pone a dorar la pepitoria","Se asa el tomate, miltomate, cebolla y ajo, se licúan junto con la pepitoria, se cuelan y se ponen a freír con poco aceite","Se le puede agregar una rama de cilantro"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FIguaxte","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Jarria","name":"Jarria","ingredients":["1 kg. de tomates rojos","1 diente de ajo","350 g. de pan blanco","100 cc. de aceite de oliva virgen","25 cc. de vinagre","sal"],"steps":["Se corta a rebanadas finas el pan y se rocía con el jugo del tomate, y con todos los ingredientes","Luego, triturar con la batidora, y se pasa por un colador (chino)","Dejar enfriar en el frigorífico y se sirve.","Dato útil: Puede servir de base a anchoas, bacalao en aceite, jamón, o bien como plato principal, acompañado de huevos duros, cebolla, atún, jamón, uva, naranja, melón, pepino...etc etc."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJarria","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Aguraingo_irin-fabrika-_Eraikinaren_ikuspegi_orokorra%3B_golde-muturra_ikusten_da_lorategian_eskultura-apaingarri_modura_jarria_%28ELDE20230108635%29.jpg/960px-Aguraingo_irin-fabrika-_Eraikinaren_ikuspegi_orokorra%3B_golde-muturra_ikusten_da_lorategian_eskultura-apaingarri_modura_jarria_%28ELDE20230108635%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Santiago Yaniz Aramendia","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Joloches","name":"Joloches","ingredients":["Masa de maíz (600 g)","Flor de calabaza o carne de cerdo molida guisada (2 flores o al gusto)","Manteca de cerdo (300 g)","Cebolla (1)","Tomates (5)","Chiles habaneros (2)","Frijol negro cocido (150 g)","Sal al gusto"],"steps":["Licuar el frijol negro, pasarlo por el colador y poner a hervir con un chorrito de manteca, chile habanero y sal al gusto.","Revolver la masa de maíz con un poco de manteca y sal hasta obtener una mezcla suave.","Formar pequeñas tortitas con la masa y agregar una cucharadita del relleno elegido (flor de calabaza o carne de cerdo guisada).","Doblar los bordes de las tortitas hacia el centro hasta formar bolitas (joroches) y sellarlas bien.","Freír los joroches en manteca caliente por un minuto de cada lado y luego agregarlos al frijol para cocerlos por unos 20 minutos.","Mientras, preparar la salsa licuando los tomates con la cebolla. Freír la mezcla con un poco de manteca y chile habanero, sazonar con sal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJoloches","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Jurel con Cebolla","name":"Jurel con Cebolla","ingredients":["1 tarro de jurel chileno en conserva.","1 cebolla mediana.","1 rama de cilantro o perejil.","1 limón","sal y aceite a gusto."],"steps":["Abrir el tarro de jurel, eliminar el liquido en el interior y cambiar el contenido a un pocillo.","En el pocillo desmenuzar el jurel.","Picar la cebolla en corte brunoise o en cuadritos finos.","Picar el cilandro o el perejil.","Mezclar la cebolla y el jurel en una ensaladera.","Añadir cilantro o perejil.","Añadir jugo de limón, sal y aceite a gusto.","Se puede servir como entrada o como ensalada","Se puede acompañar comidas con arroz, pastas, etc.","Se puede servir a la once para acompañarlo con pan","Se pueden incluir más verduras como tomate o lechuga por ejemplo.","Apretar bien la cebolla para botar los ácidos y hacer que sea más suave al paladar.","Si se agregan ajíes verdes estos pueden utilizarse como decoración del plato"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJurel_con_Cebolla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Jute de papa","name":"Jute de papa","ingredients":["varias papas pequeñas o riche"],"steps":["Seleccionar las papas pequeñas o riche, las cuales se introducen en un (normalmente se ponen 2 costales con papa).","Buscar un lugar en su paisaje autóctono dónde al de unos 60 cm de diámetro e introducir la papa el agua circule mojando el costal y de humedad a la papa.","Introducir los costales de papa y con (fibra para hacer canastos), luego se ponen y de tal manera que la papa no flote.","Se deja en ese proceso de fermentación 2 meses aproximadamente.","Al sacarlos se seleccionan los blancos y melcochudos para que queden enteros.","Los menos melcochudos se usan para hacer la o hecha con panela donde se los jutes.","Para consumir los jutes se los prepara , , en o con leche.","Artes culinarias/Jute de papa"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJute_de_papa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Italiano","name":"Italiano","ingredients":["4 tomates","10 vienesas o salchichas de Viena","2 paltas","10 panes de hotdog o de completo","mayonesa","mostaza (opcional)","ketchup (opcional)","salsa de ají chileno o una porción de (opcional)","sal a gusto"],"steps":["Picar el tomate en cubos pequeños","Sacar el contenido de las paltas y moler hasta formar una pasta.","Cocer las salchichas en agua.","Calentar o tostar el pan, cuidando de no quemarlo.","Una vez cocidas las salchichas y caliente el pan, se abre el pan y se inserta la salchicha dentro.","Añadir sobre la salchicha el tomate en cubitos, la pasta de palta y la mayonesa.","Aderezar el completo a gusto con mostaza, ketchup, salsa de ají u otra salsa a gusto.","Si se desea se puede hacer con los tomates sin pelar.","Se puede hacer con la salchicha frita o asada.","La salchicha puede ser reemplazada por trozos de carne de res cocida, llamándose as italiano, si con trozos de carne de pollo de llama as de pollo italiano","Si se reemplaza la salchicha por papas fritas, se llama papapleto italiano"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FItaliano","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Imperial ruso","name":"Imperial ruso","ingredients":["Claras de huevo (240 g)","Crémor tártaro (media cucharadita)","Azúcar (240 g)","Azúcar impalpable (240 g)","Almidón de maíz (1 cucharada, opcional)","Azúcar (180 g)","Agua (70 cc)","Yemas de huevo (4)","Manteca (300 g)","Almendras tostadas (100 g)"],"steps":["Batir las claras de huevo con el crémor tártaro hasta que estén a punto de nieve.","Gradualmente, agregar el azúcar y el azúcar impalpable, batiendo hasta obtener un merengue firme.","Si se desea, agregar el almidón de maíz y seguir batiendo hasta integrar completamente.","En una cacerola, disolver el azúcar en el agua y calentar hasta que el azúcar se haya disuelto por completo. Llevar a ebullición.","Batir las yemas de huevo hasta que estén espumosas.","Verter lentamente el jarabe de azúcar caliente sobre las yemas batidas, batiendo constantemente.","Batir hasta enfriar y luego agregar la manteca en trozos pequeños, batiendo hasta que la mezcla sea suave.# Añadir las almendras tostadas y mezclar bien.","Una vez que ambos componentes estén listos, montar el postre según las instrucciones deseadas, usando el merengue y la crema como base."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FImperial_ruso","country":"Argentina","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/36/Badge_of_the_Russian_Imperial_Army.jpg/960px-Badge_of_the_Russian_Imperial_Army.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Hummus","name":"Hummus","ingredients":["1 puñado de garbanzos remojados (de 6 a 24 horas antes).","1 diente de ajo","El jugo de medio limón","Pimentón dulce en polvo para decorar.","1 cucharada de aceite","1 pizca de sal"],"steps":["Poner los garbanzos en una olla a presión y cocinar durante 20 minutos.","Escurrirlos bien, verter todos los ingredientes en un vaso de batidora y batir hasta conseguir una pasta densa (si se desea menos pastosa se puede rebajar con un chorro de agua)","Verter un un poco de aceite de oliva sobre la superficie y espolvorear el pimentón dulce."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FHummus","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Apapacho_-_Hummus_amb_carlotes.jpg/960px-Apapacho_-_Hummus_amb_carlotes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francesc Fort","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Judías tiernas al vapor en olla GM","name":"Judías tiernas al vapor en olla GM","ingredients":["100-150 g de judías verdes","1 patata o mayor cantidad, al gusto.","1 cebolla, opcional.","Agua, .","Aceite.","Sal o pimienta.","Usaremos la rejilla de vapor y la vaporera de la olla."],"steps":["Cortamos la patata en varios trozos (unos 8 trozos por patata).","Lavar y retirar las hebras y las puntas de las judías.","Ponemos el agua en la cubeta","Metemos la patata y las judías en la vaporera, dentro de la olla GM (encima de la rejilla).","Cuando termine, podemos esperar a que se despresurice de forma natural o bien la podemos despresurizar a manualmente.","Abrir la tapa, poner en el plato, añadir un poco de sal o pimienta y aceite de oliva y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJud%C3%ADas_tiernas_al_vapor_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Jarabe de dátil","name":"Jarabe de dátil","ingredients":["120 ml de dátiles","360 ml de agua"],"steps":["Caliente el agua.","Revuelva las semillas de los dátiles y pónganlos en el agua caliente.","Mezcle los dátiles y el agua en una licuadora.","Hierva los dátiles en el agua por una hora.","Ponga la mezcla a enfríar.","Cuele las porciones sólidas de la mezcla.","Hierva el líquido resultante hasta se convierte una jarabe con la constancia de miel.","Puede usar este jarabe para hacer refresco de dátil."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FJarabe_de_d%C3%A1til","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lentejas ayerbenses","name":"Lentejas ayerbenses","ingredients":["500g de lentejas","media oreja de cerdo","1 rabo de cerdo","media careta de cerdo","2 morcillas","2 chorizos de guisar","1 cebolla","1 poquito de laurel (media hoja)","Aceite","Agua","Sal"],"steps":["Troceamos las carnes y cocemos con agua a fuego medio. Cuando empieza a hervir se espuma y se deja hora y media más. Cuando falten 40 minutos para este tiempo, añadimos las lentejas a la olla.","Cortamos la cebolla, fina, y la freímos en una sartén hasta que se dore añadiéndole la sal. Lo agregamos a la olla con el laurel, la morcilla y el chorizo cortados a rodajas gruesas. Dejamos que hierva 10 minutos y lo retiramos del fuego."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_ayerbenses","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Kebap receta casera","name":"Kebap receta casera","ingredients":["Pan de pita","Carne de cordero, preferiblemente pierna o brazo fileteado","Queso Feta","Salsa de yogur o ajo","Ketchup picante","Tomate","Cebolla","Lechuga, mejor tipo batabia que iceberg","Perejil","Ajo","Sal"],"steps":["Se limpia la lechuga y el tomate y se filetean, junto con la cebolla.","El cordero se sazona antes de usarlo con ajo machacado en un mortero con un poco de sal y perejil.","Tras dejarlo reposar, se pasa por la sartén con un poco de aceite y cuando esté hecho se corta en tiras para rellenar las pitas.","Se humedecen ligeramente las pitas y se mete en un tostador, horno o simplemente en una sartén antiadherente para que no se peguen ni quemen.","Se dejan tostar al gusto, más hechas o menos hechas.","Las pitas se rellenan con las salsas, la carne, lechuga, tomate, queso y cebolla como más guste.","Se ha de procurar no romper el pan porque si no, al comerlo, se desparrama todo.","Mejor salsa de yogurt que de ajo, pues sabría demasiado a alioli.","Mejor cortar el cordero después de frito. Es más sencillo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FKebap_receta_casera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Kebap.jpg/960px-Kebap.jpg?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Biso","licence":"CC BY 3.0","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Köttbullar","name":"Köttbullar","ingredients":["500 g de carne picada mixta de vaca y cerdo","250 ml de leche","75 g de migajas de pan blanco","1 huevo","1 cebolla","Mantequilla","sal, pimienta blanca","pimienta de Jamaica molida"],"steps":["Picar la cebolla y en poca mantequilla hasta que se ablande, sin dorarla.","Poner las migajas en leche. Mezclar la carne picada, preferiblemente en un robot de cocina, con la cebolla, el huevo, la mezcla de leche y migajas y los condimentos hasta que adquieran la consistencia y el gusto adecuados.","Agregar un poco de agua si la mezcla se siente demasiado sólida.","Probar el gusto friendo una albóndiga. Luego, hacer pequeñas albóndigas utilizando dos cucharas y ponerlas en platos humedecidos.","una capa suficientemente gruesa de mantequilla en la , y cuando se “silencie” colocar las albóndigas en la sartén y dorarlas por todos los lados.","Agitar la sartén con frecuencia. Servir las albóndigas con o papas cocidas y arándanos rojos revueltos con azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FK%C3%B6ttbullar","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Kétchup","name":"Kétchup","ingredients":["1 k de tomates maduros","4 cebollas cortadas en cubitos","2 cucharadas de café de semillas de hinojo","2 cucharadas de café de las semillas del coriandro","4 clavos","2 pellizcos de jengibre","4 dientes de ajo","1 ó 2 guindillas","pimienta y sal","1 l de tomate frito","250 ml de vinagre de vino tinto","Azúcar (para quitar acidez al tomate)","1 puñado de albahaca"],"steps":["Freír la cebolla en la 15 minutos hasta que tenga aspecto caramelizado.","Con una maja y un , machacar juntos las semillas del hinojo, las semillas del coriandro y los clavos de olor.","Agregar el jengibre, el ajo, y las guindillas a la cacerola.","Agregar la mezcla de especias. Agregar un pellizco de sal y de pimienta.","Agregar los tomates, y la albahaca.","Agregar el tomate frito junto con el vinagre de vino tinto y el azúcar crudo. Cocinar a fuego medio-bajo 30 minutos hasta que adquiere un aspecto brillante.","Apagar. Si la albahaca es en hojas en vez de en polvo quitarla.","Batir todo en la .","Embotellar en botellas con un ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FK%C3%A9tchup","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/8/87/Las_Ketchup_in_2016.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Serecki","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Langosta cocida","name":"Langosta cocida","ingredients":["Langosta que debe esta viva."],"steps":["Ponemos estos ingredientes en una olla al fuego y esperamos a que esté hirviendo.","Se embrida la cola de la langosta con cuerda, se mete rápidamente y cuando comience de nuevo a hervir se deben de contar 23 minutos.","Pasado este tiempo se corta el fuego y se deja enfriar dentro de la misma olla"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLangosta_cocida","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Kaq ik","name":"Kaq ik","ingredients":["1 pavo de 8 libras (3.6 kilos) cortado en piezas","10 miltomates","De 16 a 20 tomates","1 cabeza de ajo","2 chile guaque","8 tallos de cebolla","50 gramos de hierbabuena","50 gramos de cilantro","Algunas hojas de samat","3 Clavos de olor","Achiote en masa","2 rajas de canela","Sal al gusto"],"steps":["Lavar y poner a cocer el pavo, con la hierbabuena, la mitad del cilantro, la cabeza de ajo, la canela y sal al gusto.","Por aparte, asar el tomate, el miltomate, el resto del cilantro y los chiles guaque","Licuar el tomate, el miltomate, el cilantro, los tallos de cebolla, los chiles guaque y el clavo de olor, con un poco del caldo donde se coció el pavo.","Colar y descartar los sólidos","Agregar esta preparación al pavo","Disolver un poco de achiote y agregar al pavo","Rectificar sal","Dejar hervir por 10 a 15 minutos","Si el caldo necesita más consistencia, licuar una rodaja de pan tostado con un poco de caldo y agregar","Servir una pieza de pavo con caldo y adornar con una hoja de samat","Acompañar con una guarnición de arroz"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FKaq_ik","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Leche nevada","name":"Leche nevada","ingredients":["4 ½ tazas de leche","4 huevos","¾ taza de azúcar","1 cucharadita de esencia de vainilla","2 cucharaditas de maicena","canela en polvo a gusto"],"steps":["En un , batir las claras con una cucharada de azúcar hasta formar una especie de merengue bien espumoso. Dejar reposar.","En otro cuenco batir las yemas y dejar reposar.","Calentar la leche con el resto del azúcar y la vainilla.","Luego del primer hervor colocar a fuego lento y añadirle cucharadas del merengue antes preparado, dejar cocer por unos segundos y retirar para ponerlos en una fuente definitiva.","Cuando se termine con el procedimiento, agregar a la leche la maicena disuelta en un poco de agua fría y también las yemas; revolviendo rápidamente para evitar el endurecimiento de estas.","Luego de unos minutos, retirar la mezcla del fuego y colarla, en seguida se añade cuidadosamente por un extremo a la fuente con los merengues, los cuales flotarán por la diferencia de densidad.","Se sirve fría y con canela espolvoreada a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLeche_nevada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lasaña de calabacín al microondas","name":"Lasaña de calabacín al microondas","ingredients":["Calabacines, lo que nos quepan en el envase para el microondas.","Tomate natural o frito.","Atún de lata escurrido, que se puede combinar o sustituir por jamón york y queso en lonchas.","Queso tipo emmental o mozzarella rallado.","Orégano.","Sal y pimienta molida, al gusto."],"steps":["Lavar y, si se desea, pelar los calabacines. Cortar en rodajas pequeñas y colocar en una envase apto para microondas (bolsas especiales, fuentes de vidrio o de silicona). Se puede añadir una cucharada de agua.","Poner la tapadera, plato o papel film sobre el recipiente y poner en el microondas durante 2 minutos, a máxima potencia (1.100W).","Poner en un plato y retirar el agua que hubiera de excedente.","En el envase colocar la primera capa de tomate, calabacín y un poco de sal, en este orden.","A partir de ahí, se van poniendo capas base, formadas por tomate, calabacín y atún.","La última capa es de igual que la base, pero no se pone atún, sino orégano y, encima de él, queso rallado y, si se desea, pimienta molida y, de nuevo, orégano.","Se pone la tapa sin cerrar, un plato ladeado o un film en el envase y se lleva al microondas a máxima potencia (1.100W) durante 2 minutos.","Se pueden añadir unos taquitos de jamón, jamón york o chorizo.","Servir caliente.","Verduras al microondas, donde aparece como hacer salsa de tomate al microondas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLasa%C3%B1a_de_calabac%C3%ADn_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Leche de avena","name":"Leche de avena","ingredients":["130 g de copos de avena","1 litro de agua","2 dátiles si queremos darle dulzor (les quitaremos el hueso)."],"steps":["Ponemos en remojo los copos de avena. Reservamos toda la noche en el frigorífico.","Al día siguiente, tiramos el agua del remojo y echamos los copos de avena en la batidora y los dátiles. Añadimos 1 litro de agua y trituramos hasta que se hayan triturado por completo.","Pasamos por un colador de tela o una bolsa de leches para separar la bebida de los restos.","Se puede conservar en el frigorífico de 3 a 4 días.","Leche de avena"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLeche_de_avena","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/a/a6/Desayuno_de_avena%2C_yogurth%2C_caf%C3%A9_y_ensalada.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ProserpinaCore","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Leche de avena con grano crudo","name":"Leche de avena con grano crudo","ingredients":["40 g de avena en grano (suele venderse en bolsas de 500g).","1 litro de agua (a 60º-70ºC)","Sal, una pizca","Piel de limón.","1 cucharada de sésamo tostado, para aportar calcio."],"steps":["Ponemos en remojo los granos de avena y los de chía. Reservamos toda la noche en el frigorífico.","Al día siguiente, tiramos el agua del remojo y echamos los granos de avena, el trozo de piel de limón, el sesamo y los dátiles en la batidora. Añadimos 1/2 litro de agua y la sal y batimos hasta que se hayan triturado por completo.","En una segunda tanda, añadimos el resto de agua y batimos de nuevo.","Pasamos por un colador de tela o una bolsa de leches, para separar la bebida de la pulpa triturada.","Se puede conservar en el frigorífico de 3 a 4 días.","Si está demasiado cremosa, se puede añadir un poco de agua.","Podemos aprovechar la pulpa para usarla en una sopa o con lentejas, en los 5-10 minutos finales de la cocción del plato. También la podemos emplear en una salsa de verduras.","Leche de avena","Germinados"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLeche_de_avena_con_grano_crudo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Kéfir","name":"Kéfir","ingredients":["50 gramos de granos de kéfir.","500 ml de leche fresca."],"steps":["Retire los granos de kéfir del lote anterior de iniciador, utilizando un tamiz o un colador .","Agite los granos de kéfir para eliminar el exceso de kéfir. No es necesario enjuagar (pero opcionalmente, enjuagar con leche fresca).","Coloque los granos de kéfir en un frasco de vidrio o una jarra con leche fresca. En general, mantenga una proporción de granos de kéfir a leche de aproximadamente 1:10.","Ponga a un lado para fermentar a temperatura ambiente por hasta 24 horas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FK%C3%A9fir","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Muestras_de_k%C3%A9fir_a_distintas_concentraciones.jpg/960px-Muestras_de_k%C3%A9fir_a_distintas_concentraciones.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniela.sabrina08","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Lentejas al microondas","name":"Lentejas al microondas","ingredients":["300 gramos de lentejas cocidas","Una cebolla","Cuatro dientes de ajo","Dos chorizos para guiso","200 ml de caldo de carne o pollo","100 ml de salsa de tomate","20 ml de aceite de oliva virgen","Una hoja de laurel","Una cucharada de harina","Una cucharadita de pimentón dulce","Sal"],"steps":["Pelamos la cebolla y los dientes de ajo y lo picamos todo en trocitos bien pequeños. Después cortamos los chorizos de guisar en rodajas. En cuanto a la salsa de tomate podemos utilizarla casera, que hayamos hecho antes, o bien usar una que compremos ya preparada.","En un recipiente apto para el microondas echamos el aceite de oliva virgen junto a los dientes de ajo y la cebolla que habíamos picado antes. Metemos en el microondas y dejamos cocinar .","Pasado ese tiempo agregamos el laurel, la salsa de tomate, el pimentón dulce y la harina, que disolveremos en el caldo de carne o pollo, que también puede ser casero o comprado ya hecho. Removemos bien para mezclar todos los ingredientes y de nuevo ponemos","Sacamos el recipiente y por ultimo agregamos las lentejas cocidas, que escurrimos y lavamos previamente si son de bote, y además echamos los chorizos en rodajas. Volvemos a meter en el microondas pero esta vez durante , y al finalizar ya podemos sacar y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lentejas al estilo de Rosario Clemente","name":"Lentejas al estilo de Rosario Clemente","ingredients":["500 gr de lentejas","3 zanahorias pequeñas.","2 cebollas troceadas.","1 cabeza de ajos","aceite de oliva","sal","agua","dos hojas de laurel","250gr de costillas carnosas","1 chorizo"],"steps":["Ponemos en una sartén el aceite y sofreímos la carne y el chorizo.","En otra sartén sofreímos la cebolla.","En una olla ponemos agua a hervir y añadimos todos los ingredientes tras poner primero las lentejas.","Dejar cocer unos 45 minutos, según tipo de agua con la que trabajamos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_al_estilo_de_Rosario_Clemente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Karak chai","name":"Karak chai","ingredients":["240 ml de agua","4 vainas de cardamomo","4 clavos","1 pedazo de jengibre 1.25 cm en grosor","1 palito de canela","2 bolsas de té negro o 10 ml de té negro","120 de leche (de animal o de planta)","10 ml de azúcar blanco"],"steps":["Hierva el agua.","Añada las vainas, clavos, pedazo de jengibre y palito de canela.","Ponga las bolsas de té en la olla.","Vierta la leche y azúcar en la olla.","Cuele la mezcla."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FKarak_chai","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Macarrones con carne picada","name":"Macarrones con carne picada","ingredients":["160g de macarrones rallados al huevo","100g de carne picada de tocino","media cebolla","3 tomates maduros"],"steps":["Se hierven los macarrones con una cucharada sopera de mantequilla, mientras se pone un poco de aceite en una cazuela y se va dorando la carne picada (previamente sazonada).","Pelamos, cortamos la cebolla por la mitad y la rallamos.","Lavamos los tomates y los rallamos también.","Cuando esté la carne lista, añadimos a la cazuela la cebolla, y una vez dorada echamos el tomate. Sazonamos al gusto.","Una vez lista la salsa, escurrimos los macarrones y los añadimos removiendo.","Pueden servirse gratinados al horno.","Al rallar los tomates, si quitamos el corazón evitaremos que queden restos en la salsa, haciéndola más suave.","Si echamos un poco de azúcar en el tomate, evitaremos que se note la acidez de éste."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_con_carne_picada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lubina rellena de almendras y pasas","name":"Lubina rellena de almendras y pasas","ingredients":["4 lubinas de 400 g cada una","400 g de gambas rosas medianas peladas","2 cebollas","50 g de perejil","200 g de pasas","2 g de pistilos de azafrán","1 pizca de comino molido","300 g de arroz","150 g de almendras peladas","30 g de ajo","50 ml de aceite de oliva","sal","pimienta","1 zanahoria","1 ó 2 clavos de olor","1 cebolla","1 hoja de laurel","2 ó 3 ramitas de perejil","1 rama de apio","50 ml de aceite de oliva","1 pizca de azafrán"],"steps":["Ponga el arroz a hervir 20 min.. Escúrralo. Corte las gambas en dos en sentido longitudinal (reserve una o dos enteras para la decoración). Córtelas en taquitos. Remoje las pasas en una taza de agua tibia.","Pele y pique 2 cebollas, pique el perejil. Sofría las cebollas en la sartén en 50 ml de aceite de oliva. Salpimiente, espolvoree de comino. Añada perejil y trozos de gambas (reservar para la decoración). Mezcle. Incorpore a continuación el arroz hervido y el azafrán.","Añada finalmente a este relleno, las almendras, las pasas y el ajo chafado. Déjelo hervir al fuego sin dejar de remover. Pase el relleno a un cuenco.","Haga un corte a lo largo del lomo de los pescados. Pase el cuchillo por debajo de la espina central para separarla y córtela con las tijeras a la altura de la cabeza (resérvela). Abra los pescados y rellene el interior con el relleno.","Coloque cada pescado sobre una hoja de papel de aluminio. Repliegue ligeramente los bordes. Sofría en 5 cl de aceite, zanahoria, 1 cebolla con clavos pinchados, perejil, apio, laurel y azafrán. Añada las espinas. Rehóguelo, cubra de agua, hágalo hervir y déjelo reducir a la mitad","Vuelva a cubrir, reduzca 30 min. y luego cuélelo y viértalo en una bandeja de horno. Ponga los pescados en este caldo dentro de su hoja de aluminio. Métalo 10 min. al horno a 180º C. Presente los pescados en el centro de la bandeja, rodeados por la salsa reducida y decorada con gambas picadas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLubina_rellena_de_almendras_y_pasas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Madejas de cordero","name":"Madejas de cordero","ingredients":["La tripa e intestinos del cordero","Aceite","Sal","Agua","Ajos","Perejil"],"steps":["Es importante la limpieza de la tripa e intestinos del cordero, aunque ahora ya lo encontramos limpios en la carnicería, o casquerías. En caso de tenerlo que hacer en casa el estómago se limpia con cal y se limpia con un cuchillo.","Una vez hecho este trabajo se cuece en agua sazonada. Se corta el estómago en trozos y se enrolla el intestino delgado sobre los trozos cortados anteriormente.","Se pone a , o también se pueden cocinar al horno, una vez bien doraditas se hace una picada de ajo y perejil y se untan con un pincel. Se comen recién hechas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMadejas_de_cordero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lubina al horno","name":"Lubina al horno","ingredients":["Lubina (una ración por persona, o una grande para dos)","Tomate (cantidad al gusto)","Limón (cantidad al gusto)","Cebolla (media, en rodajas)","Aceite (cantidad necesaria)","Ajo (1 diente)","Perejil (al gusto)","Taquitos de jamón serrano (al gusto)"],"steps":["Limpiar y desescamar la lubina, realizando varios cortes transversales por ambos lados.","En un mortero, machacar el diente de ajo con perejil y sal; añadir el limón exprimido y mezclar bien.","Sazonar la lubina con esta mezcla.","En un molde, verter aceite en el fondo y extenderlo bien.","Cortar el tomate y la cebolla en rodajas y distribuirlas como una cama para la lubina.","Introducir los taquitos de jamón en los cortes de la lubina y en la cabeza y el hueco de la tripa.","Colocar la lubina en la bandeja, rociar con un chorro de aceite y llevar al horno a fuego suave (160 grados) hasta que la carne se desprenda de la espina.","La lubina nacional es más sabrosa, pero también más cara. La de piscifactoría es una opción más económica.","Se puede sustituir el jamón por rodajas de limón en los cortes.","Esta receta también se puede aplicar a otros pescados, como la dorada.","La salsa resultante de la cocción se puede enriquecer con champiñones o setas, y agregar rodajas de patata debajo del tomate."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLubina_al_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Macarrones a la carbonara","name":"Macarrones a la carbonara","ingredients":["250 g de macarrones","1 bote pequeño de nata para cocinar","1/2 cebolla grande","5 lonchas de panceta o bacon","1 porción de queso en lonchas","Aceite de oliva (3 cucharadas)","Sal y pimienta al gusto"],"steps":["Se cuece la pasta por el procedimiento normal y se reserva.","Se pone en una sartén el aceite. Mientras éste se calienta se va picando la cebolla en trozos muy pequeños.","A continuación se incorpora la cebolla y se deja haciendo a fuego lento. Seguidamente se procede a trocear el bacon en cuadraditos pequeños. Una vez que la cebolla ha tomado color, se añade el bacon y se deja que se tueste.","Una vez que la cebolla y el bacon están listos, se incorpora la nata líquida y a continuación la loncha de queso. Por último se salpimenta.","Presentar en un plato la pasta, a la cual se le añade en el último momento la salsa carbonara.","Apaga la candela poco después de echar la nata. Echa una o dos yemas de huevo con la candela (o fuego) ya apagada.","Utiliza queso parmesano en lugar de queso en loncha.","Utiliza pasta larga (tallarines o similar), que vaya cociendo mientras se prepara la salsa. Una vez cocida la pasta, sácala directamente de su agua y agrégala a la salsa poco a poco. El calor de la misma pasta terminará de cocer el huevo, dejando una salsa muy cremosa y suave.","Estos mismos macarrones se pueden hacer con la otra clásica, la , en vez de con la carbonara."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_a_la_carbonara","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lomo de cerdo acaramelado","name":"Lomo de cerdo acaramelado","ingredients":["Lomo de cerdo (2 libras)","Aceite (2 cucharadas)","Agua (1/2 taza)","Leche (1/2 taza)","Cilantro picado (2 cucharadas)","Cebolla picada (1/2 taza)","Ajo triturado (1 cucharadita)","Sal (1 cucharadita)","Pimienta (1/4 cucharadita)","Panela rallada (1 taza)","Vino (4 cucharadas)"],"steps":["Dore el lomo de cerdo por ambos lados en el aceite caliente en una sartén. Luego agregue el agua, la leche, los aliños, la sal y la pimienta. Cocine a fuego medio durante 30 a 40 minutos, sin dejar que la carne se ablande demasiado.","Mientras tanto, en una olla aparte, ponga la panela y el vino al fuego hasta que se forme una miel espesa.","Bañe la carne con la miel de panela y la salsa que soltó al cocinarse. Ase la carne con la salsa hasta que se dore y sirva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLomo_de_cerdo_acaramelado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lomo de orza","name":"Lomo de orza","ingredients":["Un trozo de lomo de cerdo.","Pimentón dulce.","Pimienta negra.","Ajo.","Perejil fresco.","Hierbabuena.","Vaso de vino blanco.","Aceite de oliva."],"steps":["El lomo lo cortamos en trozos.","Majamos en el mortero estos ingredientes: el ajo, el perejil, la pimienta,la hierbabuena y el pimentón.","Cuando esté reducido a una papilla le ponemos el vaso de vino blanco.","En una olla ponemos agua y le ponemos el contenido del mortero.Metemos el lomo y lo tenemos 5 días marinándose.","Pasado este tiempo los sacamos, los vamos haciendo con un poco de aceite, si queremos los podermos envasar en recipientes herméticos, o consumirlos directamente"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLomo_de_orza","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/Lomo_frito_de_orza.jpg/960px-Lomo_frito_de_orza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Lentejas con panecillos","name":"Lentejas con panecillos","ingredients":["Lentejas","Pimiento seco o ñora.","Cabeza de ajos","Cebolla.","Cominos.","Pan rallado.","Huevo.","Ajo, azafrán.","Sal.","Perejil fresco.","Aceite de oliva."],"steps":["Ponemos a cocer las lentejas, debemos esperar a que hagan la seca, entonces se pone agua de nuevo.","Ponemos a asar la cabeza de ajos, cuando esté se le quita con agua lo quemado y se pone en la olla.","Sofreímos la cebolla en una sartén con aceite de oliva junto con la ñora.","Sacamos la ñora y la machacamos con los cominos en el mortero, todo esto lo ponemos en la olla.","Batimos los huevos, le ponemos el pan rallado, la sal y el ajo machacado, el perejil fresco, y cuando tengamos la masa, vamos haciendo panecillos y en aceite de oliva los freímos.Se le ponen a las lentejas.","Dejamos que se cuezan, probamos como están y las tendremos listas para servir"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_con_panecillos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lomo de cerdo en escabeche","name":"Lomo de cerdo en escabeche","ingredients":["Lomo de cerdo.","Ajos.","Hoja de laurel.","Vinafre.","Aceite de oliva."],"steps":["En un mortero machacamos los ajos y con agua dejamos el lomo 24 horas marinándose.","Luego lo lavamos para quitarle los ajos, lo secamos y envolvemos en una gasa limpia y lo tenemos al aire otro día.","Troceamos el lomo en trozos de 3 centímetos, en una sartén con aceite de oliva y lo sofreímos ligeramente.","Colocamos los trozos en una cazuela, ponemos de nuevo más ajos la hoja de laurel y le damos un cocimiento.","Dejamos la cazuela otro día en el adobo. Se puede tomar lo mismo a temperatura ambiente que templado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLomo_de_cerdo_en_escabeche","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/45/Enrollado_y_Escabeche_Boliviano.jpg/960px-Enrollado_y_Escabeche_Boliviano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Melissa A'lurralde","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Lentejas con chorizo","name":"Lentejas con chorizo","ingredients":["20 ml de aceite de oliva","4 dientes de ajo","1 patata","1/2 cebolla","1 tomate","2 hojas de laurel","300 g de chorizo","1 cucharada pequeña de pimentón","1 cucharada pequeña de sal","agua","1 zanahoria","1 frasco de lentejas en conserva"],"steps":["Se coloca una olla al fuego o vitrocerámica con intensidad media. Se añade el aceite y los dientes de ajo cortados por la mitad. Se añade la patata, la cebolla y el tomate cortados a dados. Se añade el laurel, el chorizo troceado, el pimentón y la sal. Se remueve durante 10 minutos.","Se añade un litro de agua y la zanahoria cortada a rodajas. Se deja hervir 15 minutos, con la olla tapada. Se añaden las lentejas lavadas y escurridas, y se deja hervir 15 minutos más.","Apagar el fuego y dejar enfriar 10 minutos. Servir.","En lugar de usar sal, se consigue un sabor más intenso utilizando un cubito de caldo de carne.","Vigilar que el agua siempre cubra el guiso, en caso de tener que añadirle, usa agua caliente.","Alubias con chorizo"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_con_chorizo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/01/Guiso_de_lentejas_argentino_con_chorizo.jpg/960px-Guiso_de_lentejas_argentino_con_chorizo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Lombarda a la madrileña","name":"Lombarda a la madrileña","ingredients":["1 lombarda de 1,5 kg","2 manzanas reinetas pequeñas","1 cebolla pequeña","1 ajo","150 g de jamón serrano","25 ml de vinagre","1 puñado de piñones","1 puñado de uva pasas","1 ½ vaso de agua","1 cucharadita de azúcar","Aceite","Pimentón","Sal"],"steps":["Lavaremos la lombarda con agua fría, quitamos sus hojas externas, cortamos en cuartos, quitamos el tallo y la troceamos en tiritas.","Echamos la lombarda en una olla multirrápida con el agua (que debe quedar un poco por debajo del nivel que alcanza la lombarda), vinagre y azúcar. Se deja cocer 10 minutos.","Mientras se está cociendo, pelamos y cortamos la cebolla, el ajo y las manzanas (quitando a ésta el corazón y las pepitas). Troceamos el jamón en dados pequeños. Rehogamos en sartén grande la cebolla y el ajo picado, añadiendo a continuación las manzanas, los piñones y las pasas. No dejar de remover.","Una vez cocida la lombarda, la escurrimos y la pasamos a la sartén donde mezclaremos todo, añadiendo finalmente el jamón y terminando de rehogar. Echar sal si fuese necesario en función del salado del jamón y el gusto.","En Madrid, los castizos llamaban a esta receta la del Pavo de la huerta.","Es una receta parecida a otra francesa, Lombarda a la d'Orleans que proviene de la Duquesa de Orleans, que a su muerte el 29 de noviembre de 1722, dejó encargado que a los nobles que asistieran a sus funerales se les entregara un pergamino con esta receta y el siguiente texto: \"No puedo ofrecer servicio más brillante a mis nobles amigos que legarles mi famosa manera de acomodar la col lombarda\"."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLombarda_a_la_madrile%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Letrías (postre portugués)","name":"Letrías (postre portugués)","ingredients":["1 litro de leche","1/8 margarina","4 huevos","ralladura de limón","1/4 azúcar","clavos de olor","220 g de fideos cabellos (largos)","canela en rama","canela en polvo"],"steps":["Se vierte la leche a una olla, al mismo tiempo se echan los huevos batidos y se calienta a fuego lento sin que la mezcla hierva.","Se agrega la margarina, azúcar, ralladura de limón, clavos de olor y canela en ramas, siempre revolviendo con una cuchara de madera.","Se deja que las especias suelten sus aromas y sabores; posteriormente se agregan los fideos cabellos los cuales de dejan por unos minutos calculando que estén en su punto justo de cocción.","Se vierte el contenido en una fuente extendida de vidrio o plástico y se deja enfriar por un par de horas.","Luego se espolvorea la canela en polvo y se sirve en trozos a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLetr%C3%ADas_(postre_portugu%C3%A9s)","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Macarrones con tomate y queso","name":"Macarrones con tomate y queso","ingredients":["200 gramos de pasta","Una pizca de sal","Un chorrito de aceite de oliva","Salsa de tomate y queso rayado al gusto"],"steps":["Tomamos una de tamaño y profundidad media y la llenamos de agua fresca tres cuartas partes de su capacidad. La ponemos en el fuego y esperamos a que el agua llegue a la ebullición ().","Cuando el agua esté hirviendo echamos una pizca de sal y, opcionalmente, un chorrito de aceite en el agua hirviendo. El aceite dificulta que la pasta se quede pegada a la cacerola.","También ganará tiempo y ahorrará energía tapando la cacerola cuando sea necesario pero tenga cuidado de que no rebose el contenido por el efecto de la ebullición.","Tras verter la sal y el aceite vierta a continuación la pasta. Con un de madera remueva suavemente haciendo una forma de ocho la pasta para que no se pegue en el fondo.","Una vez haya terminado de cocer la pasta agarre un escurridor y sobre el fregadero vierta el contenido de la cazuela dentro de éste, dejando escurrir la pasta. Tenga cuidado de no quemarse. Una vez haya escurrido si no desea una pasta muy almidonada riegue la pasta con agua fría.","Ahora tome un pequeño cazo y vierta dentro de él tomate frito. Póngalo al fuego y caliéntelo al punto que usted desee.","Vierta la pasta en un plato hondo y cúbrala con el tomate frito caliente.","A continuación espolvorée el queso rayado por encima.","Que aproveche."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_con_tomate_y_queso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bc/Macarrones_con_tomate_y_queso.jpg/960px-Macarrones_con_tomate_y_queso.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Azulino","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Macarrones gratinados al microondas con tomate y huevo","name":"Macarrones gratinados al microondas con tomate y huevo","ingredients":["300 g de macarrones.","200 g de tomates cherry.","100 g de casera.","2 huevos batidos.","50 g de nata para cocinar.","50 g de queso parmesano rallado.","4 cucharadas de aceite de oliva.","100 g de cebolla picada o cebolletas frescas.","Sal."],"steps":["las cebollas o cebolletas troceadas en rodajitas.","Una vez dorada la cebolleta añadimos en la misma sartén a fuego moderado, los tomates cherry y los aplastamos con un tenedor hasta que se cocinen sus jugos.","Añadimos a la fritada la casera que previamente hemos preparado y ponemos a punto de sal y azúcar si hiciese falta.","En una olla, cocemos los macarrones a hervor suave en agua con sal aproximadamente unos y los probamos para comprobar que están cocidos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_gratinados_al_microondas_con_tomate_y_huevo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Macarrones al microondas","name":"Macarrones al microondas","ingredients":["250 gramos de macarrones.","500 gramos de tomate frito (puede verse la receta ).","Igual volumen que de tomates, debe ser la cantidad de agua y pastilla de caldo o bien directamente de caldo de verduras.","Un par de tazas de queso rallado o en hebras.","1 cebolla, picada.","2 ajos, picados.","Orégano.","Aceite.","Sal"],"steps":["En el recipiente apto para microondas, echamos el aceite para que cubra la superficie del fondo.","Se añaden los macarrones, una hoja de laurel, el caldo, el tomate y el orégano y se pone en el microondas.","y lo volvemos a poner otros","Transcurrido ese tiempo, se echa el atún (se remueve bastante), el queso rallado (que queda así en la parte superior) y se pone un minuto más.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Macarrones con queso en taza al microondas","name":"Macarrones con queso en taza al microondas","ingredients":["Macarrones, 50 g","Caldo de pollo, verduras o agua con sal, 120 ml","Leche, 40 ml","Queso Cheddar rallado o azul desmenuzado, 50 g","Cebollino fresco o cebolla picados, opcional","Cayena o pimienta negra molida, opcional"],"steps":["En una taza grande o bol ponemos los macarrones con el líquido (caldo de pollo, de verduras, o agua con un poco de sal) y calentamos en el microondas en tandas de y entre tanda y tanda. Generalmente, a los estarán al dente y sin líquido.","En ese momento, añadimos el queso rallado y la leche, todo bien y calentamos .","Podemos servir con un poco de cebollino picado y cayena molida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMacarrones_con_queso_en_taza_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Lentejas de langar","name":"Lentejas de langar","ingredients":["240 ml de lentejas crudas","240 ml de agua","¼ de una cebolla mediana","2.5 ml de cúrcuma en polvo","15 ml de mantequilla clarificada","2.5 ml de sal"],"steps":["Enjuague las lentejas tres veces y remueva el agua.","Corte la cebolla en cubos pequeños de aproximadamente 1 cm en cada lado.","Ponga la mantequilla clarificada en una olla a presión y derrétalas sin la tapa.","Añada la cebolla a la olla y saltéelas por tres minutos. Tenga cuidado; la mantequilla calor puede quemar su mano.","Añada la cúrcuma a la olla y mézclela con la cebolla y mantequilla clarificada.","Añada las tentejas, agua y sal.","Cierre la tapa y cierre la válvula.","Cocine las lentejas en la olla a presión por 12 minutos.","Libere la presión. Tenga cuidado; el vapor es muy calor. Cubra la válvula con una toalla y use un palillo o cuchara para liberar el vapor.","¡Disfrute!"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FLentejas_de_langar","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Marmitako de bonito","name":"Marmitako de bonito","ingredients":["400 g de bonito fresco","1 cebolla grande","2 tomates medianos","1 kg de patatas","100 g de guisantes","100 g de pimiento rojo","1 trozo de guindilla","2 dientes de ajo","Perejil y laurel","4 cucharadas de aceite","1 pastilla de caldo (opcional)","Sal"],"steps":["En una cacerola de barro o porcelana resistente al fuego, calentar el aceite.","Rehogar el bonito (sin piel ni espinas, cortado en taquitos de 2 cm). Dorar y reservar.","En el mismo aceite, sofreír la cebolla pelada y picada durante 6–8 minutos.","Añadir los tomates pelados, sin semillas y picados; remover.","Incorporar las patatas cortadas en rodajas gruesas y cubrir con agua. Salar moderadamente.","Majar ajo, perejil y sal en un mortero. Disolver con un poco de caldo de cocción y agregar al guiso junto con laurel y guindilla.","Cocer a fuego lento durante 30 minutos.","Añadir la pastilla de caldo desmenuzada, los guisantes, el pimiento cortado y el bonito.","Cocer 10 minutos más y servir en la misma cacerola."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMarmitako_de_bonito","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4b/Ondarroa_marmitako_2024_4.jpg/960px-Ondarroa_marmitako_2024_4.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Txo","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Mazamorra antioqueña","name":"Mazamorra antioqueña","ingredients":["1 paquete de maíz para mazamorra","1 cucharadita de bicarbonato","Panela o bocadillo al gusto (para servir)"],"steps":["Lavar el maíz el día anterior y dejarlo en remojo.","Cocinar el maíz a fuego medio en olla a presión de 6 litros.","Cuando empiece a pitar, bajar a fuego bajo y cocinar por 1 hora y media.","Pasar el maíz a otra olla, añadir agua si es necesario.","Agregar medio paquete de la harina incluida en el paquete de maíz y la cucharadita de bicarbonato.","Dejar hervir unos minutos más hasta que el maíz esté blando al tacto.","Servir después de las comidas típicas antioqueñas, acompañado de panela o bocadillo. Puede añadirse leche fría al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMazamorra_antioque%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Matambre Porteño","name":"Matambre Porteño","ingredients":["1,5 kg de Matambre","1 cucharadas de Mostaza","1 Ají","Adobo","Aceite de oliva","Sal","Pimienta","Ajo","Perejil"],"steps":["El matambre debe estar limpio, desgrasado y estirado sobre la mesa.","Se deja en maceración con sal, pimienta, ajo, perejil, mostaza, ají molido o adobo, aceite de oliva de un día para otro.","Esparcir gelatina en polvo y cubrir con fetas de panceta salada, o jamón crudo , o jamón cocido o mortadela.","Relleno, zanahorias en tiritas blanqueadas , ajíes morrones sin piel en tiritas, huevos duros, pan mojado en leche y huevo crudo o pan rallado remojado en leche y huevo sazonado.","Cerrar, envolver con papel film, varias capas, sin miedo, atar fuertemente con soga fina o piolín"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMatambre_Porte%C3%B1o","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mantecados","name":"Mantecados","ingredients":["Limón para aprovechar su cáscara rallada.","Un vaso grande de manteca de cerdo","El mismo vaso de almendra molida.","El mismo de azúcar.","El mismo de harina.","Tres huevos."],"steps":["En un barreño apropiado ponemos el azúcar, y la manteca de cerdo y amasamos esto.","Le ponemos ahora solo las yemas de tres huevos y la cáscara del limón rallada. Se mezcla todo muy bien.","Se le pone ahora la almendra molida y la harina, seguimos amasando hasta que esté todo perfectamente mezclado.","Vamos sacando masa y con ayuda del rodillo la aplanamos, con ayuda de un vaso de diámetro normal vams sacando formas que colocamos sobre la placa del horno.","Antes de meterlos en él, procedemos a pintarlos con la clara de huevo batida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMantecados","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Mantecados_de_Portillo_2.jpg/960px-Mantecados_de_Portillo_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Zarateman","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Mayonessa alioli","name":"Mayonessa alioli","ingredients":["500 centilitros de leche","2 dientes de ajo","1 cucharada pequeña de sal","250 centilitros de aceite de girasol","2 ramas de perejil"],"steps":["Lavar y pelar ajos.","Echar la leche, los ajos, el perejil y la sal en el recipiente. A continuación se a muele todo.","Una vez molido, se vierte poco a poco el aceite sin parar de revolver hasta coger el espesor deseado y ya tenemos la mayonesa ali-oli!!"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMayonessa_alioli","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mayonesa española","name":"Mayonesa española","ingredients":["2 dientes de Ajo","1 taza de leche líquida (200cc)","2 tazas de Aceite.","Sal a gusto."],"steps":["Poner en una licuadora el ajo la leche y licuar.","Agregar aceite gota a gota hasta que esto espese.","Agregar sal a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMayonesa_espa%C3%B1ola","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mate Tereré","name":"Mate Tereré","ingredients":["1 vaso de acero o vidrio.","10 hielo","1 litro de limonada","1 bombilla para mate"],"steps":["Poner la bombilla dentro del vaso","Poner un hielo sobre la bombilla, para que esta no se tape","vertir yerba hasta aproximadamente 2/5 del vaso y agregar otro hielo mas, arriba de la yerba.","Poner el litro de limonada en una jarra o un termo y cebar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMate_Terer%C3%A9","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mangú","name":"Mangú","ingredients":["4 Plátano (tubérculo)","4 cucharadas de mantequilla","1/2 taza de agua fría","Sal al gusto","1 Cebolla Roja Grande","2 cucharadas de aceite","1 cucharadita de vinagre"],"steps":["Quite la cáscara al plátano verde, auxiliese de un (Evite usar un ).","Cortar cada plátano a la mitad y luego en 4","Ponga a hervir agua con 2 cucharaditas de sal, cuando empiece a hervir colocar los plátanos cortados y pelados.","Cuando estén blandos (que al punchar con un estén suaves) retirar del fuego y escurrir el agua","Con la ayuda de un tenedor majar y hacerlo puré","Inmediatamente al salir del fuego añadir la mantequilla a temperatura ambiente para que se derrita y se unifique al puré","Agrega por último el agua fría hasta lograr un puré suave, en su defecto se puede usar leche.","Cortar las cebollas (como si fuesen a hacerse aros de cebolla) bien finas","Calienta el aceite en una sartén","Saltea las cebollas hasta que se tornen transparentes en una y añade el vinagre y la sal al gusto","Colócalas encima del mangú"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMang%C3%BA","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/3/3a/Maoricicada_mangu_mangu_female.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Landcare Research New Zealand Ltd","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Magdalenas","name":"Magdalenas","ingredients":["Harina de trigo 250 g.","Levadura, 1 sobre","1 cucharadita de Crema","3 huevos","1 cucharadita de azúcar, 250 g.","Aceite de girasol, 75 ml","leche 50 ml","Un recipiente para mezclar","Batidora","Fuente de horno"],"steps":["Primero vamos echando la harina, la levadura, los huevos, la leche, el aceite y la nata y se remueve hasta que quede una masa homogénea.","Echamos las mezclas en los moldes, llenando ¾ partes. No llenar nunca entero.","Ponemos los moldes a hornear durante 15 minutos a una temperatura de 200º.","Se deja enfriar un rato y la receta está lista."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMagdalenas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mayonesa casera","name":"Mayonesa casera","ingredients":["1 huevo","El doble de volumen de aceite de girasol que de huevo","sal","Unas gotas limón"],"steps":["En un para , echamos el huevo entero a temperatura ambiente.","Incorporamos el aceite, una pizca de sal y unas gotas de limón.","Ahora se introduce la con cuidado y se deja en el fondo, se pone a la máxima velocidad. Aguantamos unos segundos hasta que veamos que empieza a ligarse. Inclinamos la para que el aceite que hay encima pueda mezclarse y ya está preparada.","Se puede añadir una cucharada de mostaza.","Se puede añadir cebolla cortada en burnoise"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMayonesa_casera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4e/Huevos_rellenos_de_at%C3%BAn_y_mayonesa_casera_%28Espa%C3%B1a%29.jpg/960px-Huevos_rellenos_de_at%C3%BAn_y_mayonesa_casera_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Matambre manchego","name":"Matambre manchego","ingredients":["3 huevos.","3 cucharadas soperas de harina.","Agua (un dedo).","Sal.","Laurel.","Aceite de oliva.","Especias variadas (canela, pimentón, etc) a gusto personal."],"steps":["Batir los huevos junto con la harina y poner un poco de sal.","Calentar un poco de aceite en una sartén y echar ahí la mezcla para hacer una especie de tortilla.","Una vez cuajada, retirar de la sartén y cortar en tacos.","En esa misma sartén, se pone agua con un poco de sal, la hoja de laurel y las especias que se quiera, al gusto.","Cuando el agua empiece a hervir se echa también la tortilla hecha tacos y se deja a fuego lento hasta que se reduzca el caldo a modo de salsa.","Servir bien caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMatambre_manchego","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mazamorra morada","name":"Mazamorra morada","ingredients":["1 kilo de maíz morado","4 litros de agua","20 ramas de canela","6 clavos de olor","Cáscaras de una piña","2 membrillos picados","2 manzanas picadas","1½ taza de azúcar","1 taza de güindas","1 taza de guindones","1 taza de huesillos","2 tazas de piña en cubos","7 cucharadas de harina de camote","Jugo de 4 limones","Canela molida"],"steps":["Cocinar el maíz morado desgranado y sus corontas en el agua junto con la canela, los clavos de olor, las cáscaras de piña, el membrillo y la manzana.","Hervir hasta que los granos de maíz estén abiertos (aprox. 30 minutos).","Colar la preparación y volver a colocarla en la olla.","Agregar el azúcar, la fruta seca y la piña en cubos. Cocinar a fuego lento por 30 minutos.","Disolver la harina de camote en un poco de agua fría (puede usarse agua de piña) y añadir a la olla.","Remover constantemente durante 15 minutos.","Agregar el jugo de los limones, mezclar bien y cocinar 5 minutos más sin dejar de mover.","Servir fría o caliente. Espolvorear con canela molida al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMazamorra_morada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Masato","name":"Masato","ingredients":["3 kg de yuca","500 g de azúcar","50 cl de agua hervida","Opcional: canela en polvo para servir"],"steps":["Pelar, lavar y cocinar la yuca hasta que esté blanda.","Aún caliente, machacar la yuca, añadir el azúcar y el agua hervida, y mezclar bien hasta obtener una masa espesa.","Colocar la masa en una olla de barro, y dejar macerar de 5 a 10 días para lograr mejor fermentación.","El día de servir, mezclar la masa con agua y colarla. Servir y, si se desea, espolvorear con canela.","Levadura de pan","Media botella de cerveza","Un par de copas de aguardiente","En esta versión, típica de la Amazonía peruana, la yuca se mastica y escupe en un recipiente con agua, dejándola reposar.","Las enzimas de la saliva convierten el almidón en azúcar, y el líquido se fermenta, generando alcohol. (Este método no se recomienda por razones de higiene, aunque sigue siendo una práctica cultural en algunas comunidades)."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMasato","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Masato%2C_bebida_tradicional_shipibo-konibo.jpg/960px-Masato%2C_bebida_tradicional_shipibo-konibo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Raninbima05","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Manzanas asadas en microondas","name":"Manzanas asadas en microondas","ingredients":["2-4 manzanas grandes (300 g apróx cada una).","2 cucharaditas de miel o, alternativamente, 4 higos secos, datiles, ciruelas pasas, uvas pasas o avena (copos, salvado...).","2 cucharaditas de vino blanco, ron o brandy (opcional).","Para acompañar:","1 cucharada sopera de yogur griego sin azúcar.","Unos hilitos de miel","Canela en polvo.","2 Clavos en grano."],"steps":["Lavar bien las manzanas y decorazónarlas.","Coloca las manzanas en un recipiente apto para microondas, quitarle la parte superior donde está el rabillo y en ese hueco verter en cada manzana la miel, la canela y un generoso chorro de ron que puede caer también en suelo del recipiente. En el recipiente, poner los clavos.","Tapar el recipiente y programar 10 minutos a 800W.","Destapar y comprobar que están blandas. Si no, continuar en tandas de 1 minuto, unos pocos minutos más.","Se deja reposar para que el caldo espese un poco más.","Se puede servir con unos hilitos de miel sobre la piel y acompañar con una cucharada de yogur griego sin azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FManzanas_asadas_en_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Marmita en olla GM","name":"Marmita en olla GM","ingredients":["1 kg de patatas","1 cebolla","3 dientes ajo","2 tomates o tomate frito 100 g","10 bolitas de pimienta negra, moliendo una pizca y dejando las demás enteras","1 pimiento verde","250 g de atún o bonito, se puede poner hasta 500 g.","3 hojas laurel"],"steps":["Ponemos la cebolla y los ajos picaos en la cubeta.","hasta dore cebolla y cancelar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMarmita_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mango deshidratado","name":"Mango deshidratado","ingredients":["Mango","1 bote de cristal con un trozo de tela, para que actúe a modo de tapadera.","Deshidratador o secador solar"],"steps":["Cortar el mango en rodajas de 3 milímetros (o más finas si es posible).","Extender las rodajas sobre el deshidratador solar, teniendo cuidado que no se ponga ninguna encima de otra.","Poner al sol en la terraza, balcón, etc, durante dos días (de 9 de la mañana a 6 de la tarde).","Lo ponemos en el bote de cristal y ponemos la tela, atándola con una cinta.","Podemos utilizarlo en el desayuno, en ensaladas, como postre o como un refrigerio."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMango_deshidratado","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mantecados de Alpuente","name":"Mantecados de Alpuente","ingredients":["2 tazas de manteca de cerdo.","1 taza de aceite de oliva.","3 tazas de azúcar.","1 yema de huevo.","ralladura de un limón","harina, la que admita.","100 gr de almendras"],"steps":["Ponemos todos los ingredientes en un bol y los mezclamos para crear una masa que permita trabajarla hasta conseguir la textura deseada.","Lo ideal es que los ingredientes amasados no permitan hacer pequeñas bolas que no se nos peguen en las manos.","Ponemos las bolas de masa sobre papel vegetal en una bandeja para el horno y las aplastamos.","Colocamos una almendra en el centro de cada bolita aplastada y la bandeja la horneamos a unos 200 grados hasta que se pongan doradas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMantecados_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Magdalenas de Isabel","name":"Magdalenas de Isabel","ingredients":["1 litro de leche","1 litro de aceite de oliva","1 kilo de azúcar","12 huevos","500 gr de harina de repostería","ralladura de un limón","un palito de canela","8 gaseosas (4+4)"],"steps":["En un bol batimos los huevos y el azúcar, añadimos la leche y el aceite sin dejar de batir.","Cuando ya tengamos todo bien mezclado ponemos la ralladura de limón y empezamos a añadir poco a poco la harina tamizada para evitar grumos.","Cuando tengamos la masa bien batida y sin grumos añadimos por último los sobres de gaseosa.","Cogemos una bandeja honda para el horno y vertemos la masa y espolvoreamos por encima un poco de azúcar.","Metemos en el horno previamente precalentado a 250º, bajando la temperatura a 180º y no abriendo el horno al menos en 15 minutos.","Pasado ese tiempo comprobamos de vez en cuando, con un palillo si la masa ya está cocida.","Posiblemente tarde entre 20/30 minutos según tamaño/potencia del horno."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMagdalenas_de_Isabel","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Capilla_de_Santa_Mar%C3%ADa_Magdalena%2C_San_Bartolom%C3%A9_y_Santa_Isabel_2611.jpg/960px-Capilla_de_Santa_Mar%C3%ADa_Magdalena%2C_San_Bartolom%C3%A9_y_Santa_Isabel_2611.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"C messier","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Merengue","name":"Merengue","ingredients":["1 taza de claras de huevo","Dos tazas de azúcar","Colorantes o saborizantes (opcional)"],"steps":["Un de vidrio","Una .","Separar las claras de las yemas.","Empezar a batir a velocidad baja para terminar en velocidad alta.","Batir durante cinco minutos o hasta que dando vuelta el bol, el merengue no se caiga.","Luego agregar poco a poco el azúcar mientras se bate.","Si es que sus huevos están guardados en el refrigerador sáquelos y dejelos sumergidos en agua de la llave una hora antes de preparar el merengue.","No importa cuanta sea la cantidad de clara, la cantidad de azúcar debe superarla en el doble.","Merengue italiano"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerengue","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Trinxeres_al_Tossal_del_Deu_%28%22El_Merengue%22%29%2C_Camarasa_%28gener_2012%29_-_panoramio.jpg/960px-Trinxeres_al_Tossal_del_Deu_%28%22El_Merengue%22%29%2C_Camarasa_%28gener_2012%29_-_panoramio.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"EliziR","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Menudos y patas de cordero","name":"Menudos y patas de cordero","ingredients":["400 gramos de estómagos de cordero","6 patas de cordero","Tomate","Aceite","Sal","1 guindilla","1 cebolla","Azúcar","1 diente de ajo"],"steps":["Cocer las patas y las tripas de cordero en agua con sal.","Rehogarlas brevemente tras la cocción.","Picar la cebolla y rehogarla en aceite.","Añadir el tomate picado, el diente de ajo, sal, una pizca de azúcar y la guindilla.","Cocinar hasta obtener un sofrito bien reducido.","Incorporar el sofrito a las patas y tripas ya cocidas.","Dar un hervor final para integrar sabores y servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMenudos_y_patas_de_cordero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mella de papas","name":"Mella de papas","ingredients":["0,5 kg de harina","1 taza de .","1 pangue u hojas grandes de repollo.","Miel o ."],"steps":["Pele las papas y rállelas dentro de un recipiente.","Agregue la harina y el azúcar y mezcle hasta conseguir una pasta homogénea.","Ponga esta pasta en una asadera sobre un pangue u hojas grandes de repollo y amárrelas de modo que se forme una \"bolsa\".","Lleve al horno a fuego moderado por 40 minutos.","Divida en porciones y sirva frío, acompañando com miel o mermelada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMella_de_papas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Membrillos cocidos","name":"Membrillos cocidos","ingredients":["Membrillos.","Azúcar.","Canela.","Cáscara de limó y la mitad del zumo.","Agua"],"steps":["Pelamos los membrillos, los partimos en trozos pequeños.","Pomenos a hervir agua con el azúcar, le ponemos la cáscara del limón picada y el zumo.","Le ponemos la canela.","Dejamos cocer hasta que estén tiernos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMembrillos_cocidos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Merluza a la gallega","name":"Merluza a la gallega","ingredients":["Merluza en rodajas.","Patatas.","Pimentón dulce.","Guisantes.","Ajos.","Cebolla.","Perejil.","Sal","Aceite de oliva."],"steps":["Se pone una olla con agua en el fuego y le ponemos, las patatas peladas y cortadas en rodajas gruesas, la cebolla en tiras final el ajo, el perejil la sal y los guisantes.","Estando a medio cocer, le ponemos la merluza troceada en rodajas.","En otra sartén ponemos aceite y freímos los ajos cortados en láminas, le ponemos el pimentón dulce.","Sacamos la merluza a una fuente y las verduras, y es cuando le ponemos la ajada encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerluza_a_la_gallega","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Melocotones con vino","name":"Melocotones con vino","ingredients":["Melocotones.","Vino tinto.","Azúcar.","Canela."],"steps":["Pelamos los melocotones y los troceamos en un cazo, le ponemos el azúcar con el vino y los ponemos a cocer.","Se guardan en la nevera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMelocotones_con_vino","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Melocotones al estilo de Cariñena","name":"Melocotones al estilo de Cariñena","ingredients":["Melocotones maduros.","Palos de canela.","Vino tinto de Cariñena.","Azúcar."],"steps":["Pelamos los melocotones, los colocamos en una perola al fuego con el vino y algo de agua, le ponemos el azúcar y la canela troceada.","Dejamos cocer hasta que estén tiernos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMelocotones_al_estilo_de_Cari%C3%B1ena","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Melocotones a la mañica","name":"Melocotones a la mañica","ingredients":["Melocotones maduros.","Vainilla","Azúcar .","Vino tinto."],"steps":["Pelamos los melocotones, los cortamos en rebanadas.","Le vertemos el vino tinto, disolvemos el azúcar y le ponemos la vainilla.","Los dejamos en la nevera.","Sobre las cinco horas es cuando han cogido el gusto por la maceración."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMelocotones_a_la_ma%C3%B1ica","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Merluza a la sidra","name":"Merluza a la sidra","ingredients":["Merluza grande en rodajas.","Una docena de almejas.","Medio kilo de tomate natural triturado.","Patatas.","1 cebolla.","Pimentón dulce.","Un vaso de los del vino de sidra natural.","Dos cucharadas soperas de brandy","Harina.","Sal.","Aceite de oliva."],"steps":["Cortamos las patatas en rodajas gruesas y las freímos en aceite de oliva, las vamos poniendo en una cazuela de barro.","Las rodajas de merluza las vamos pasando por harina y las sofreímos un poco, las dejamos encima de las patatas.","Con un poco de aceite de esta fritura, pochamos la cebolla, se le pone el tomate natural triturado y una cucharadilla de pimentón dulce.","Le añadimos el vaso de sidra natural y el brandy, dejamos que se concentre un poco.","Este sofrito se pasa por el chino y se lo ponemos a la cazuela.","Le ponemos las almejas que las habremos tenido en agua para que purguen las arenillas que tengan.","Se mete la cazuela en el horno durante 10 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerluza_a_la_sidra","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mejillones al vapor","name":"Mejillones al vapor","ingredients":["1 k de mejillones.","10 gramos de sal","Un limón"],"steps":["Se limpian los mejillones rascando las valvas con un . Durante el proceso se descartan los mejillones abiertos o rotos.","Se colocan los mejillones, la sal y nada de agua en una tapada. Poner a fuego vivo durante 15 minutos, en los cuales se procurará no destapar la olla.","El final del cocinado se apreciará porque los mejillones se han abierto.","Tirar el líquido que se encontrará en el fondo de la olla y colocar los mejillones en un plato eliminando una de las valvas. Se presenta con trozos de limón.","Los mejillones deben estar vivos. Esto se apreciará por tener las valvas fuertemente cerradas. En caso de estar ligeramente entreabiertas estas se cerrarán al moverlo.","El comensal, al consumirlos, exprime un cuarto de limón sobre los mejillones."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMejillones_al_vapor","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Cazuela_con_mejillones_al_vapor%2C_gastronom%C3%ADa_marinera_de_Espa%C3%B1a.jpg/960px-Cazuela_con_mejillones_al_vapor%2C_gastronom%C3%ADa_marinera_de_Espa%C3%B1a.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Merenguitos","name":"Merenguitos","ingredients":["1 1/4 taza de azúcar granulada (almíbar de pelo)","4 claras de huevo","1/4 kilo de manjar","3/4 taza de azúcar flor cernida"],"steps":["Batir las claras a nieve.","Añadir el almíbar de pelo mientras se sigue batiendo hasta que la mezcla enfríe.","Incorporar lentamente el azúcar flor sin dejar de batir.","Colocar la mezcla en una manga para decorar.","Disponer los merenguitos sobre una lata de horno forrada con papel mantequilla.","Cocinar a baja temperatura con el horno entreabierto durante 1 hora.","Los merengues deben quedar blancos, secos y fáciles de despegar.","Unir los merenguitos de a dos con manjar y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerenguitos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Merenguitos_Halloween.jpg/960px-Merenguitos_Halloween.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marinna","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Melón al oporto","name":"Melón al oporto","ingredients":["1 melón maduro, pero firme","1/4 de helado","50 ml de oporto","1 pieza de fruta confitada","Hielo"],"steps":["Triturar el hielo y guardar en el frízer, cortar la parte superior del melón, reservando la tapa; eliminara las semillas y extraer la pulpa con ayuda de una cuchara; interesa que tenga buena forma.","Cortar la fruta confitada en trozos e introducirla en el interior del melón junto con la pulpa bañar con el aporto, tapar y guardar en el refrigerador al menos una hora, para que se meceré y enfríe.","Momentos antes de servir, poner el hielo en unas ensaladeras, retirar la tapa de melón y rellenar con el helado batido colocar el melón sobre el lecho de hielo y servir inmediatamente.","Para triturar el hielo hay que colocar los cubitos en una bolsa de plástico, golpear para romper e trozos y pasar por encima el uslero."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMel%C3%B3n_al_oporto","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Merengue italiano","name":"Merengue italiano","ingredients":["1 medida de claras de huevo","2 medidas de azúcar","La primera vez que lo hagamos, comenzaremos con 2 claras (que pesan aproximadamente 64 gramos para los huevos de tamaño M), por lo que necesitaremos 128 g de azúcar y 40 de agua, lo que nos dará como resultado 90 g de merengue (que ocupa unos 250 cm3).","Para 6 claras (190 g), necesitaremos 280 g de azúcar y 90 de agua."],"steps":["Un .","Una (preferentemente automática).","Una cazo y una tapadera (de ser posible, transparente)","Un termómetro de cocina, aunque hay métodos que pueden sustituirlo.","Si es que sus huevos están guardados en el refrigerador sáquelos y déjelos sumergidos en agua que esté a temperatura ambiente, antes de preparar el merengue.","Con este merengue podemos decorar tartas, rellenar brazos gitanos y hacer milhojas o tarta de limón con merengue, entre otros usos.","Merengue francés o básico"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerengue_italiano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/05/DANZA_MERENGUE_CARRANGUERO.jpg/960px-DANZA_MERENGUE_CARRANGUERO.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Beamendo1","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Merengue al microondas","name":"Merengue al microondas","ingredients":["1 clara de huevo","300 g de azúcar glasé","1 cucharadita de maicena"],"steps":["Ponemos la clara en el bol y luego añadimos el azúcar y la maicena, mientras vamos mezclando.","Conforme se vaya haciendo una bola densa, hay que amasar a mano.","Se divide en bolas del tamaño de una canica.","Se ponen en un plato sobre una servilleta y se llevan al microondas durante uno o dos minutos.","Merengue","Merengue italiano"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerengue_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Merluza a la naranja en olla GM","name":"Merluza a la naranja en olla GM","ingredients":["500g de merluza.","1 cebolla.","2 naranjas.","Sal y aceite.","Patata en rodajas, opcional.","Zanahoria en juliana, opcional."],"steps":["En la cubeta, ponemos de aceite y la cebolla en juliana",", . Una vez dorada, cancelamos.","Añadimos la merluza, el zumo de media naranja, sal y ponemos media naranja entre la merluza en rodajas.","y cancelamos cuando la merluza este dorada por los dos lados.","Añadimos la patata y la zanahoria.",", , , ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerluza_a_la_naranja_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mazorca de maíz al microondas","name":"Mazorca de maíz al microondas","ingredients":["Mazorca de maíz"],"steps":["Colocar el maíz en un recipiente apto para microondas.","Agregar 2 cucharadas de agua.","Cubrirlo (por ejemplo, cerrando la tapa, colocando un plato encima si es un cuenco, etc.","Microondas","Compruebe que esté tierno y, si no lo está, añada tandas de un minuto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMazorca_de_ma%C3%ADz_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mechada Italiana","name":"Mechada Italiana","ingredients":["45 gr de aceite vegetal","1 kg de carne sobrecostilla","1 Sobre de Base para carne mechada","375 ml de agua fría","125 ml de vino blanco"],"steps":["Agregar 3 cucharadas (45g) de aceite vegetal en una olla a fuego fuerte. Una vez que el aceite esté caliente, agregar 1kg de carne sobrecostilla, dorar hasta sellar por todos lados.","Disolver el sobre (45g) en 375ml de agua fría (1 ½ tz apróx.) y 125ml de vino blanco (1/2 tz apróx.). Verter la Base para Carne Mechada preparada a la olla con la carne y mezclar bien.","Cocinar a fuego bajo por 1 ½ hr en olla a presión o 2 ½ hr en olla convencional.","Una vez que la carne esté blanda, cortar en láminas o desmenuzar. Una vez lista, servir de inmediato.","Cortar el pan y dorarlo con mantequilla en un sartén.","Luego sirve la carne mechada con palta, tomate, mayonesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMechada_Italiana","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Membrillo de Matilde","name":"Membrillo de Matilde","ingredients":["3 kilos gr de membrillos","1 kilo de azúcar","zumo de medio limón","un palito de canela","un vaso de agua por cada kilo de membrillo"],"steps":["Pelamos y limpiamos de corazón y pepitas los membrillos.","Ponemos a cocer en una cazuela los membrillos cortados a cuartos, agua, el azúcar, el zumo de limón y la canela, sin dejar de remover.","Tenemos que tener la mezcla cociendo hasta que coja una consistencia de puré.","Apagamos el fuego y colocamos el puré en moldes para que acabe de enfriarse, dejándolos un tiempo en un sitio fresco y seco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMembrillo_de_Matilde","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas de pastor","name":"Migas de pastor","ingredients":["1 hogaza de pan de pueblo o 1 kg de pan","1 cabeza de ajos","1 cucharada de pimentón","200 g de jamón entreverado y panceta","2 rebanadas de pan para los picatostes","250 cc de aceite de oliva (1 vaso)","Sal","Un racimo de uvas"],"steps":["Dejar el pan desmigado en un paño humedo el día anterior a su elaboración, con el fín de que se endurezca ligeramente.","Cortar el jamón, la panceta y las rebanadas de pan en pequeños dados.","En una sartén grande poner cuatro cucharadas de aceite y dorar la panceta y los ajos sin pelar. Retirar la panceta y los ajos y dorar las 2 rebanadas de pan. Retirarlos con la panceta y los ajos.","Calentar el resto del aceite y verter las migas añadiendo una cucharada de pimentón y sal, removiendo contínuamente hasta que las migas tomen un color dorado.","Añadir la panceta, los ajos, el pan frito y las uvas desgranadas del racimo. Servir caliente.","El tiempo necesario para que las migas tomen color puede ser superior a 30 minutos, durante los cuales hay que remover constantemente.","Además del jamón y la panceta, también puede añadirse chorizo desmigado frito como acompañamiento de las migas de pastor. En algunas zonas le añaden también un poco de pimiento verde frito, cortado en trozos.","Una conocida variación son las \"Migas con chocolate\", que pueden servirse como desayuno o merienda con las sobras de las migas del día anterior.","Cuando se hacen con los ingredientes básicos; sin panceta, jamón o chorizo y se quedan duras se toman al día siguiente en un tazón con leche. En este caso se llaman .","Las migas de pastor son un plato típico de la cocina tradicional manchega y extremeña, también de muchas otras zonas de España con ganadería trashumante. Es un plato sencillo, energético y adecuado para cocinar al aire libre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_de_pastor","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Migas_de_Pastor%2C_Maestrazgo.jpg/960px-Migas_de_Pastor%2C_Maestrazgo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Migas a la pastora","name":"Migas a la pastora","ingredients":["600 gramos de pan seco","3 dientes de ajo","100 gramos de sebo de cordero","Agua (cantidad necesaria)","Sal (al gusto)","Aceite (cantidad necesaria)"],"steps":["Cortar el pan en trozos pequeños, adecuados para sopa.","Humedecer el pan con un poco de agua y salar. Envolver en un paño y dejar reposar varias horas para que absorba humedad.","Calentar aceite en sartén, agregar el sebo y luego el pan húmedo.","Cocinar a fuego lento, removiendo constantemente hasta que el pan se dore.","Picar los ajos crudos y añadir a las migas. Mezclar bien y servir recién hechas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_a_la_pastora","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas con setas populares","name":"Migas con setas populares","ingredients":["600 gramos de pan cortado","3 dientes de ajo","150 gramos de tocino de jamón","300 gramos de robellones u otro tipo de setas","150 gramos de patatas","Agua","sal","Aceite"],"steps":["Se corta el pan como para sopas, se humedece con un poco de agua. Se salan y se envuelven en un paño y se tiene así unas horas para que el pan coja la humedad necesaria.","Cortamos las patatas como para tortilla. Las setas se cortan también y se deshidratan.","Se pone el aceite en la sartén, e incorporamos el tocino de jamón cortadito en trocitos pequeños. Agregamos las patatas y las rehogamos bien, incorporamos las setas deshidratadas y añadimos el pan cortado y remojado y lo iremos cocinando despacio y removiendo con la rasera.","Por último agregaremos el ajo.","Para dietas vegetarianas/veganas no se pone jamón."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_con_setas_populares","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mermelada de albaricoques/Coques","name":"Coques","ingredients":["Albricoques maduros.","Azúcar en la proporcion 1 de fruta y 3/4 de azúcar (es decir, por cada kilo de fruta, 0.75 kg de azúcar)."],"steps":["Lavamos la fruta la pelamos y troceamos.","Hacemos un almibar con el azúcar, se le pone la fruta, cuando cueza se pasa por el chino y dejamos concentrar esta pasta.","Se envasa en tarros perfectamente limpios de tapa water proff, se los pasa por el baño maría.","Mermelada de porotos blancos","Mermelada de tomate"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada_de_albaricoques%2FCoques","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/84/Cal_Coques_Fines_-_P1110506.jpg/960px-Cal_Coques_Fines_-_P1110506.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Pere López Brosa","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Migas de la matanza","name":"Migas de la matanza","ingredients":["Un pan asentado.","Tocino para hacer torreznos.","Magro de cerdo.","Pimentón dulce.","Ajo.","Aceite de oliva."],"steps":["Picamos el pan en rebanadas pequeñas, lo dejamos tapado con un trapo húmedo.","En una sartén picamos el tocino y hacermos con el torreznos.","Freímos el magro de cerdo del mismo tamaño que los torreznos.","Freímos los ajos pelados y muy picados, los ponemos junto a los torreznos.","En el aceite de esa sartén ponemos el pimentón, un poco de agua y empezamos a poner migas, bajamos el fuego y miramos que por todos los lados están húmedas, seguimos así hasta tenerlas doradas.","Cuando las tengamos se le pone esta matanza por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_de_la_matanza","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mermelada de tomate","name":"Mermelada de tomate","ingredients":["Tomates rojos maduros","Azúcar.","Agua."],"steps":["El proceso es el mismo que el de Mermelada de fruta en general, sólo varía la cantidad de azúcar a poner que en este caso es de 1/1.","Mermelada de albaricoques/Coques","Mermelada de porotos blancos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/55/Tosta_de_berenjena_con_mermelada_de_tomate_y_queso_fresco.jpg/960px-Tosta_de_berenjena_con_mermelada_de_tomate_y_queso_fresco.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Migas canas","name":"Migas canas","ingredients":["½ kg de pan blanco duro de unos días.","200 ml de leche","100 ml de aceite de girasol","Azúcar","Canela"],"steps":["La noche anterior a la preparación, cortar en trozos pequeños el pan.","Poner en una ensaladera o cuenco profundo, los trozos de pan y verter leche encima, removiendo para que se humedezca todo el pan.","Tapar con film transparente y dejar reposar hasta el día siguiente.","Al día siguiente, calentar el aceite en una sartén muy amplia, echar los trocitos de pan y remover contínuamente con una cuchara de madera hasta que se doren.","Preparar en un cuenco o plato la mezcla de azúcar y canela, será más o menos, 5 cucharadas de azúcar por 1 de canela.","Retirar las migas de pan del fuego y verterlas en un recipiente para servir, espolvorear con la mezcla de azúcar y canela.","Servir encima de leche fría en verano y caliente en invierno o a gusto de cada comensal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_canas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Michirones","name":"Michirones","ingredients":["1 kg de habas secas (también se utiliza el haba del tiempo, escogiéndose para ello las más grandes o granás)","2 huesos de jamón ( de unos 2 o 3 centímetros de grosor)","2 chorizos pequeños","1 trozo de panceta (no siempre es uno de los ingredientes de los michirones)","1 guindilla (también puede servir una ñora)","1 hoja de laurel","Pimentón dulce (abundante)","Sal","Unos granos de pimienta"],"steps":["Dejar las habas de 24 a 48 horas en remojo en un cuenco con agua (en el caso de las habas secas).","Poner las habas en una olla al fuego con abundante agua y un poco de sal.","A mitad de cocción (unos 35 minutos) añadir la panceta cortada en tiritas, el chorizo a rodajas, la guindilla , los huesos de jamón, los granos de pimienta, el laurel y el pimentón dulce.","Seguiremos cociendo las habas hasta que estén tiernas y el caldo espeso.","Se suelen servir en cazuela de barro (cazuelitas individuales o de doble ración), caliente, con el chorizo y los trozos de panceta.Es importante que el plato no quede ni demasiado caldoso, ni demasiado seco. Ha de quedar meloso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMichirones","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Michirones-2011.JPG/960px-Michirones-2011.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Migas con melón","name":"Migas con melón","ingredients":["Miga de pan duro","aceite","1/4 de chorizo","1 ajo","1 tajada de melón"],"steps":["Se pone en aceite y el ajo a calentar","se le añaden las migas de pan y el chorizo","cuando se saca el plato se le añade el melón"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_con_mel%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Gacha_migas_acompa%C3%B1adas_con_gazpacho_de_segadores.jpg/960px-Gacha_migas_acompa%C3%B1adas_con_gazpacho_de_segadores.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ismael Olea","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Migas","name":"Migas","ingredients":["1 chorizo","sal al gusto","1 morcilla","2 pimientos","6 pancetas","1.5 kg de pan duro"],"steps":["Se raya el pan","A continuación se fríe el chorizo, la morcilla, la panceta y el pimiento","Se echa el pan, el pimiento, la panceta, la morcilla y el chorizo en la olla","Se mueve para que no se pegue a la olla unos 15 minutos","Y ya esta lista para servir (las migas se pueden acompañar con un poco de naranja o de melón)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Migas_de_Pastor%2C_Maestrazgo.jpg/960px-Migas_de_Pastor%2C_Maestrazgo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Merluza mar y tierra","name":"Merluza mar y tierra","ingredients":["8 Medallones de Merluza","1/2 cebolla","100 g (1 lata grande) de Mejillones","150 g de Jamón Serrano en taquitos","150 g de Champiñón","200 g de Gamba mediana pelada","Harina","Sal","Cerveza","Patatas (opcional)"],"steps":["Rebozar los medallones de merluza en harina y sofreírlos hasta que estén dorados.","Picar la cebolla en trocitos muy finos y sofreírlo junto con el champiñón.","Añadir a la olla la merluza rebozada, la cebolla y el champiñón sofrito, el jamón, los mejillones y las gambas.","Cubrir la mezcla de la olla con mitad de cerveza y mitad de agua.","Añadir, cuando empiece a hervir la mezcla, 2-3 cucharadas de harina disolviéndola bien para evitar grumos y dejar hervir durante 20 minutos","(Opcional) Pelar y freír las patatas y acompañar como guarnición."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMerluza_mar_y_tierra","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas de harina","name":"Migas de harina","ingredients":["3 vasos de harina","3 vasos de agua","1 vasito de aceite","sal","cebada tostada cocida y con azúcar","Pimientos fritos","Melón troceado","Uvas peladas y sin semillas","Panceta asada o bacon asado"],"steps":["Se calienta el aceite en una .","Se añade sal, un vaso de harina y los 3 vasos de agua. Cuando empiece a hervir se le agregan los 2 vasos de harina restantes.","Se va removiendo a fuego medio durante 30 minutos, hasta que la masa coja una consistencia parecida a las migas de pan, sin llegar a quemarse (ver fotografía).","Los ingredientes elegidos de acompañamiento se deben tener preparados con antelación.","Se pueden colocar sobre las migas o aparte. Con la cuchara se pueden mojar en una taza ancha que contenga la cebada tostada, colada y azucarada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_de_harina","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Migas_murcianas_de_pan_y_harina_con_todos_sus_perejiles.jpg/960px-Migas_murcianas_de_pan_y_harina_con_todos_sus_perejiles.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Avicentegil","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Mermelada de porotos blancos","name":"Mermelada de porotos blancos","ingredients":["1 kg de porotos blancos","1 1/2 kg de azúcar","20 g de mantequilla","4 clavos de olor","2 palitos de canela"],"steps":["Remojar los porotos con agua hirviendo, por 30 min","Cocinar los porotos hasta que estén tiernos.","Hacerlo puré y pasarlos por cedazo para sacar los hollejos.","En una olla poner el puré, la mantequilla, los clavos de olor, las ramas de canela y el azúcar y dejar macerar por 15 min","Luego llevar a fuego lento, sin dejar de revolver, hasta que tome consistencia.","Para saber si la mermelada este lista se pone una cucharada de te, en un plato, se pone el plato de lado, si la mermelada no eschurre es porque esta lista.","Envasar la mermelada caliente, en frasco previamente esterilizados, tapar y poner boca abajo.","Mermelada de albaricoques/Coques","Mermelada de tomate"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada_de_porotos_blancos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mermelada","name":"Mermelada","ingredients":["Fruta madura.","Azúcar en la proporcion 1 de fruta y 3/4 de azúcar (es decir, por cada kilo de fruta, 0.75 kg de azúcar)."],"steps":["Lavamos la fruta, la pelamos y troceamos.","Hacemos un almibar con el azúcar, se le pone la fruta, cuando cueza se pasa por el chino y dejamos concentrar esta pasta.","Se envasa en tarros perfectamente limpios de tapa water proff. Se ponen al baño maría.","La fruta así envasada puede durar más de un año (por lo general, año y medio).","Mermelada de albaricoques/Coques","Mermelada de porotos blancos","Mermelada de tomate","Mermelada de zanahoria"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/fb/Mermelada_de_higos_%28Espa%C3%B1a%29.jpg/960px-Mermelada_de_higos_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Mermelada de zanahoria","name":"Mermelada de zanahoria","ingredients":["Zanahorias (ej. 400 gramos)","1 limón","Azúcar.","Agua."],"steps":["El proceso es el mismo que el de Mermelada de fruta en general, sólo varía la cantidad de azúcar a poner que en este caso es de 1/4 respecto a las zanahorias.","Se lavan, pelan y las zanahorias se hacen puré con la batidora.","Se pone el puré en un cazo, con el zumo y la ralladura del limón.","Se añade el azúcar y se deja cocer.","Se deja reposar hasta que enfríe y se refrigera en la nevera.","Mermelada de albaricoques/Coques","Mermelada de porotos blancos","Mermelada de cebolla"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada_de_zanahoria","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mermelada de cebolla","name":"Mermelada de cebolla","ingredients":["Cebollas tiernas (ej. 1 Kg)","Azúcar, la mitad que cebollas (500 g)","Agua, en proporción a 3/4 de la cantidad de cebollas (750 g)"],"steps":["Se ponen las cebollas al horno a 200 ºC g durante 40 minutos.","Luego se cuecen las cebollas con el agua y el azúcar a fuego medio, 30 minutos.","La dejamos reposar 10 minutos y la ponemos en los botes de cristal para conservarla.","Ideal para consumir con queso, entre el pan y la mermelada.","Mermelada de albaricoques/Coques","Mermelada de porotos blancos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMermelada_de_cebolla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas de niño","name":"Migas de niño","ingredients":["Aceite de oliva","Harina de trigo (una cucharada sopera bien llena por persona)","Azúcar (una cucharada sopera rasa por persona)","Un trozo de pan (bien sentado y hecho trozos)","Agua (un vaso por persona)"],"steps":["En una sartén amplia, freír el aceite.","Una vez frito, añadir los trozos de pan y mantenerlos hasta que se doren bien.","Retirar el pan y con el fuego muy bajo añadir la harina mezclada con el azúcar, removiendo constantemente y cuidando que no llegue a quemarse.","Una vez tostada la harina, añadir el agua. Subir el fuego y remover con mucha frecuencia y energía para que no se hagan grumos.","Cuando las migas están bastante espesas, añadir el pan. Remover un poco y cuando estén bien espesas se pueden retirar ya del fuego.","Se pueden comer frías o calientes. También se les puede poner un poco de canela por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_de_ni%C3%B1o","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas al estilo María Cebellán","name":"Migas al estilo María Cebellán","ingredients":["250 gr de panceta","2 barras de pan del día anterior","4 dientes de ajos","aceite de oliva","sal","unas pocas uvas"],"steps":["Hacemos a trocitos el pan duro y lo humedecemos sin llegar a remojarlo, para que no pierda su textura.","En una sartén ponemos el aceite y sofreímos la panceta, que reservamos para más tarde.","En la misma sartén sofreímos los ajos, hasta que estén dorados, momento en el que se añade el pan y se remueve constantemente.","Cuando el pan haya cogido color apagamos el fuego y ponemos por encima la panceta reservada.","Podemos poner también unos granos de uva por encima de la panceta y comerlo todo junto"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_al_estilo_Mar%C3%ADa_Cebell%C3%A1n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mousaka","name":"Mousaka","ingredients":["2 berenjenas","3 patatas","1 calabacín","2 cebollas","250 g de champiñones","500 g de magro picado","500 g de tomate triturado","Queso rallado al gusto","Bechamel"],"steps":["Se cortan las patatas a láminas y se colocan en la bandeja que se va a hornear. Introducir las patatas en el horno mientras éste se calienta.","Se trocean las verduras y se sofríen junto al magro, reservando una berenjena para añadir después.","Salpimentar.","Una vez el sofrito está hecho se añade el tomate triturado.","Sacar las patatas del horno y añadirles el sofrito.","Cubrirlo con una berenjena cortada a láminas.","Hornear a 225 grados durante unos 20 minutos aproximadamente.","Añadir finalmente la bechamel y el queso rallado por encima y dejar que se dore."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMousaka","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Morcilla antioqueña","name":"Morcilla antioqueña","ingredients":["Tripa de cerdo","3 kilos de tocino carnudo","12 kilos de arroz cocido","3 litros de sangre fresca","½ cucharada de ajo en polvo","1 cucharada de orégano en polvo","½ cucharada de poleo","2 ½ cucharadas de cominos","1 manojo pequeño de cilantro","10 cucharadas de sal"],"steps":["Cocer el arroz y dejar enfriar; luego suéltelo bien.","Picar finamente el cilantro y la cebolla.","Mezclar la sangre con todos los condimentos, incluyendo cebolla y cilantro, hasta obtener una mezcla homogénea.","Añadir el tocino picado y revolver bien.","Lavar bien la tripa con agua abundante.","Rellenar manualmente la tripa con la mezcla y amarrar bien las puntas con hilo fino.","Cocinar la morcilla en olla grande con agua durante 30 a 45 minutos.","La cocción está lista cuando al pinchar la morcilla no sale sangre y ésta está coagula en el interior."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMorcilla_antioque%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Milcaos","name":"Milcaos","ingredients":["1 kg de papas.","100 g de manteca de cerdo.","1 cucharada sopera de sal."],"steps":["Pele las papas y hierva la mitad en una olla con agua.","Ralle la otra mitad dentro de un recipiente.","Deposite las papas ralladas sobre un trozo de tela y forme una bolsa con él. Exprima con fuerza hasta que se reduzca el contenido de agua de modo que lo exprimido (milcao o deche) tenga la consistencia de masa húmeda.","Muela las papas cocidas, añada sal, mézclelas con las papas crudas, la manteca y los chicharrones.","Amase hasta quede homogéneo y moldéelos para que tengan forma de disco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMilcaos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/5/54/Exprimiendo_milcao.jpg?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Lin linao","licence":"CC BY-SA 3.0","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Migas del pastor","name":"Migas del pastor","ingredients":["Pan asentado del día anterior, que esté correoso.","Chorizo del tipo de Carchelejo.","Huevos.","Ajos.","Sal.","Aceite de oliva"],"steps":["Picamos el pan y lo dejamos tapado en una fuente con un trapo húmedo por encima.","Cortamos en trozos el chorizo tipo de Carchelejo y le damos un mareo, los reservamos","Freímos los ajos aplastado y con la cáscara, los reservamos","En ese mismo aceite ponemos las migas, las humedecemos si hace falta y movemos para que se vayan haciendo todas","Se van poniendo en el plato, con los chorizos en rodajas, se fríen los huevos y se ponen al lado. Como acompañamiento sirven las uvas, los rábanos, las aceitunas machacadas verdes etc"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMigas_del_pastor","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mostachón","name":"Mostachón","ingredients":["5 unidades de huevos","250 gramos de azúcar","500 gramos harina","1 unidad de piel de limón","1 cucharada de levadura en polvo","4 cucharadas de agua"],"steps":["Coloca los huevos en el cuenco reservando cuatro cucharadas de azúcar para luego preparar el almíbar, bate los huevos para preparar un preparado esponjoso.","A continuación añade poco a poco la harina, la canela (si quieres añadirlo),levadura en polvo.Continua batiendo asta que consiga un mezclado perfecto.","Introduce en un cazo el azúcar reservada con el agua y un trocito de la piel del limón, luego cocerlo hasta que espese y quede reducido.Añade el almidar en la masa exterior, mezclando muy bien.","Introduce la en una manga pastelera y se forma el mostachón dándole forma y separándoles entre sí, sobre una placa de horno , engrasada, a temperatura media y cocer los dulces durante unos minutos, hasta que consiga un color dorado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMostach%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Mostach%C3%B3n_de_Utrera.jpg/960px-Mostach%C3%B3n_de_Utrera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Pantera","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Mostachón de Utrera","name":"Mostachón de Utrera","ingredients":["una docena de huevos","1/4 kg de harina de flor","10 g canela","1/2 kg de azúcar"],"steps":["Se baten primero la clara de los huevos, cuando estén en punto de nieve se le echa el azúcar.Se sigue batiendo y se echan las yemas.","A continuación se incorpora la harina y la canela.Luego se le pone un papel de barba en la placa del horno y con una cuchara grande se hacen los mostachones.","Una vez ya cumplido el horno se saca el mostachón con un color dorado y se despliegan el papel."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMostach%C3%B3n_de_Utrera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f6/Mostachon_Utrera.jpg/960px-Mostachon_Utrera.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tirithel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Muslos de pollo con salsa de soya","name":"Muslos de pollo con salsa de soya","ingredients":["8 piernas o muslos de pollo (1 ½ libras o 750 gramos)","2 cucharadas de salsa de soya","1 cucharada de aceite de oliva","1 cucharadita de mostaza Dijon","1/8 cucharadita de pimienta roja molida","2 dientes de ajo finamente picados","Cilantro fresco picado"],"steps":["Encender el carbón o la parrilla de gas.","Quitar la piel y la grasa al pollo.","Mezclar los demás ingredientes excepto el cilantro.","Con una brocha, untar la mezcla sobre el pollo hasta cubrirlo bien.","Poner el pollo en la parrilla con el hueso hacia abajo de 15 a 20 minutos. Darle vuelta.","Tapar y poner a la parrilla por 20 minutos más volteándolos 2 ó 3 veces hasta que el jugo del pollo no esté rosado y la carne esté bien cocida.","Antes de servir, rociar con cilantro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMuslos_de_pollo_con_salsa_de_soya","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Moldecitos de manzana","name":"Moldecitos de manzana","ingredients":["Media libra de harina de trigo","Un cuarto de libra de mantequilla","Dos cucharadas de azúcar","Dos yemas de huevo","Cinco manzanas","Una cucharada de canela en polvo","Dos cucharadas de azúcar","Una taza de agua","Una cucharada de jugo de limón","Una taza de crema de leche","Dos cucharadas de azúcar pulverizado"],"steps":["Se pela las manzanas y se cortan en trozos. Una de las manzanas se corta en rodajas. Se ponen a cocinar con la taza de agua, el jugo de limón, el azúcar y la canela. Cuando haya hervido se sacan las rodajas. El resto se deja cocinar por 15 minutos o hasta que se forme un puré.","Cuando esté frío, se rellenan los moldes con el puré, se ponen por encima las rodajas de manzana, se bate la crema de leche con el azúcar pulverizado y se coloca un poquito sobre cada moldecito."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMoldecitos_de_manzana","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Morros a la vizcaína","name":"Morros a la vizcaína","ingredients":["Morros de ternera","cebolla","puerro","zanahoria","Salsa vizcaína"],"steps":["Limpiar bien los morros de ternera, retirando impurezas.","Cocer los morros en agua con sal hasta que estén tiernos (aprox. 1 hora).","En una sartén, sofreír cebolla, puerro y zanahoria picados hasta que estén dorados.","Añadir la salsa vizcaína y mezclar con el sofrito.","Incorporar los morros cocidos a la salsa y cocinar a fuego lento durante 30 minutos para que se integren los sabores.","Servir caliente acompañado de arroz o papas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMorros_a_la_vizca%C3%ADna","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Moje","name":"Moje","ingredients":["4 huevos cocidos.","100 gr. de aceitunas negras.","1cebolla.","200 gr. de atún en aceite o al natural.","Vinagre.","Sal.","Aceite de oliva."],"steps":["Pelar los tomates.","En una fuente alargada ir extendiendo los tomates, cortados en trozos, y la cebolla, en gajos finos.","Añadir el atún desmenuzado y las aceitunas negras.","Mezclar todo extendiéndolo uniformemente por la fuente y adornar con el huevo cocido cortado en gajos o en aros.","Aderezar con buen aceite de oliva, vinagre de vino y sal.","También se pueden añadir pimientos asados o crudos, al gusto, o sustituir el atún por bacalao salado.","Hay una variante conocida como moje de bacalao."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMoje","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/%C4%90or%C4%91e_Andrejevi%C4%87_Kun_-_Moje_najve%C4%87e_nadahnu%C4%87e.jpg/960px-%C4%90or%C4%91e_Andrejevi%C4%87_Kun_-_Moje_najve%C4%87e_nadahnu%C4%87e.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mladifilozof","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Mulos de pollo al microondas","name":"Mulos de pollo al microondas","ingredients":["4 Muslos, pechuga u otra parte troceada del pollo.","4 ajos machacado.","Sal.","Tomillo.","Romero, opcional.","Aceite de oliva.","Zumo de medio limón."],"steps":["En un envase apto para microondas se colocan los muslos de pollo y cada uno de ello se adereza con sal, oregano, tomillo y romero, pimienta molida, el zumo del limón y aceite de oliva y se añaden los ajos con su piel y partidos con un machacado.","Se pone la tapa del envase o se pone con un film con agujeros.","Se calienta a 1100W durante 8 minutos (si la potencia de su microondas, puede ponerlo a 800W durante 10 minutos, probando a partir de entonces con ciclos de 1 minuto.","Dejar reposar un par de minutos y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMulos_de_pollo_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Mona en olla GM","name":"Mona en olla GM","ingredients":["350 g de harina de fuerza","70 g de azúcar.","5 g de levadura liofilizada o 12 de la fresca.","60 ml de leche","50 ml aceite de girasol","3 huevos (1 para pintar)","1 cucharadita de aroma de azahar o ralladura de naranja y de limón"],"steps":["En un bol amplio, batimos los huevos, echamos el azúcar y mezclamos bien.","Añadimos la leche, la levadura, las ralladura de naranja y limón y mezclamos.","Se incorpora el aceite y mezclamos.","Se echa la harina y se mezcla poco a poco.","Pase la masa a la mesa de trabajo y amasa hasta obtener una masa elástica y manejable.","Colocamos papel de horno en la Olla GM e introducimos la masa, programamos el menú fermentar durante 30 minutos.",". Desgasificamos la masa, apretándola con las manos para quitarle un poco de aire. A partir de este momento hay que tratar la masa con cuidado, no hay que quitarle todo el aire.","Dividimos la masa en 4 porciones de unos 150 g, le damos forma de bolo a las cuatro porciones e las introducimos de nuevo en la cubeta, programamos el menú fermentar 30 minutos.","Pintamos la masa con el huevo batido programamos el menú pan durante 25 minutos, cerramos la tapa y abrimos la válvula. (En horno convencional, precalentado a 200ºC, 20-25 minutos).","Finalizado el menú, añadimos por encima de los pan quemaos un poco azúcar humedecida con agua y colocamos el cabezal de horno 10 minutos a 250ºC.","Sáquelos del horno y déjalos enfriar completamente sobre una rejilla.","Para desgasificar la masa debe colocar sobre una superficie enharinada y se aprieta la masa desde el centro hacia afuera con las manos, también puedes hundir el puño en el centro de la masa, de esta forma conseguimos sacarle el aire y volver la masa a su volumen original.","Gracias a este paso se gana aroma, sabor y textura que mejora la estructura y le da a la masa más fuerza para subir durante el horneado.","Brioche"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FMona_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Naranjada","name":"Naranjada","ingredients":["Naranjas","Agua","Refresco en polvo sabor naranja"],"steps":["Exprimir las naranjas.","En una jarra, mezclar el agua con medio paquete de refresco en polvo sabor naranja.","Añadir el jugo de naranja exprimido y mezclar bien.","Servir fría.","Se recomienda añadir más agua para reducir el dulzor del refresco en polvo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNaranjada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/52/Provence_Orange_Tip_-_Punta-naranjada_Meridional_%288707705463%29.jpg/960px-Provence_Orange_Tip_-_Punta-naranjada_Meridional_%288707705463%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"gbohne from Berlin, Germany","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Naranjada aguardientera","name":"Naranjada aguardientera","ingredients":["Jugo de naranja comprado","Aguardiente al gusto"],"steps":["Verter el jugo de naranja en una jarra.","Agregar aguardiente según preferencia.","Revolver bien con una cuchara.","Servir frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNaranjada_aguardientera","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Olla aranesa","name":"Olla aranesa","ingredients":["250 g de alubias blancas.","100 g de garbanzos.","200 g de tocino .","300 g de jarrete de ternera.","300 g de costilla de cerdo fresca.","1/4 de gallina.","1 hueso de jamón .","2 zanahorias.","1 cebolla .","300 g de col .","4 patatas.","200 g de butifarra negra.","200 g de butifarra blanca.","200 g de longaniza .","150 g de fideos gruesos."],"steps":["Previamente remojados las alubias y los garbanzos, lo ponemos a cocer junto con el tocino, el jarrete, la costilla, la gallina, el hueso, las zanahorias y la cebolla.","Cuando lleguemos a algo más de la mitad de la cocción, añadimos las patatas y la col.","Seguidamente, a punto de finalizar la cocción, añadimos los embutidos y los fideos, lo cual coceremos 12 minutos más.","Lo serviremos tras dejarlo reposar durante 20 minutos. Las carnes y embutidos lo serviremos en una fuente aparte, cortado todo en trozos.","Cortaremos todo y lo pondremos en una cazuela en crudo, menos la costilla, para cocer. Cuando esté a media cocción añadiremos la conserva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOlla_aranesa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Orejas de carnaval","name":"Orejas de carnaval","ingredients":["100 g de Aceite","Cáscara de naranja y limón","100 g de Vino blanco bueno (opcional)","180 g de azúcar","2 Huevos","50 g de Anís","Sal","650 g de harina"],"steps":["Poner el aceite en el vaso de thermomix, y programar 3 minutos, temperatura Varoma, velocidad","Añadir las cáscaras de naranja y limón, y dejar pochar, otros 3 minutos, temperatura Varoma, velocidad","A continuación añadir todos los ingredientes restantes excepto la harina y mezclar bien 20 segundos en velocidad 6.","Por último poner la mitad de la harina (325 g) y mezclar 30 segundos en velocidad 6, añadir el resto de la harina y programar 1 minuto, velocidad espiga. Hacer bolitas y estirar la masa, dándole la forma y empezando por la primera bola que hicimos.","Se fríen en aceite caliente de modo que se doren sin llegar a quemarse. Nada más echarlas en la sartén, con un tenedor, se le hace un metido en una de las partes para dar la forma a la oreja. Si se forma poso en la , conviene colar el aceite y que éste sea abundante. Se ha de procurar que no se caliente demasiado.","Se colocan en una fuente espolvoreadas de azúcar y canela (cuatro cucharadas de azúcar por una de canela). En algunos lugares de Galicia se cubren con miel en lugar de la mezcla de azúcar y canela."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOrejas_de_carnaval","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Natilla","name":"Natilla","ingredients":["1 cuarto de litro de leche (un vaso).","1 cucharada de azúcar","1 huevo"],"steps":["Calentar la leche en un cazo, con un palito de vainilla o canela o una cáscara de limón, para que suelten su aroma.","Batir los huevos, como para preparar una tortilla, junto al azúcar.","Cuando la leche empiece a hervir, retirar las ramas o la cáscara, y verter poco a poco a los huevos, removiendo con una cuchara de palo, teniendo cuidado para que las yemas no cuajen.","Una vez incorporada la leche, verter la crema en el cazo, para espesarla a fuego suave."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNatilla","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/10/Natilla_con_galleta_mar%C3%ADa.jpg/960px-Natilla_con_galleta_mar%C3%ADa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Pachamanca Huanuqueña","name":"Pachamanca Huanuqueña","ingredients":["1 kg de Carne de Cerdo","50 g de Chincho","2 Dientes de ajo","100 g de chocolate","6 unidades de papa blanca","3 unidades de camote","3 unidades pequeñas de yuca","1 cucharada de Aji Panca o Aji Amarillo","sal, pimienta, comino vinagre y glutamato al gusto"],"steps":["Para el aderezo de la carne: moler en un batan o en su defecto licuar el chincho, aji amarillo o aji panca, los ajos y un chorrito de vinagre. Agregar sal, pimienta, comino, y grlutamato al gusto. (Si ya compraron todo licuado, solo mezclar).","Presas: Cortar en presas de aproximadamente 300 Gramos, pequeñas para que el adereso se integre adecuadamente, aderezar y dejar en el refrigerador unas 6 horas o un poco mas (Toda una noche estaría bien)"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPachamanca_Huanuque%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Orelletes","name":"Orelletes","ingredients":["2&nbsp;kg de harina","12 huevos","700 g de azúcar","50 gramos de matalahúva","50 g de cilantro","50 g de canela","La piel de media naranja","La piel de medio limón","1 copa de menta","1 copa de anís","1 copa de Cointreau","1 copa de Aromas de Montserrat","1/4 de litro de mistela","Aceite de oliva virgen extra con denominación de origen","Sal"],"steps":["Poner junto a la harina todos los ingredientes menos los líquidos, añadir los ingredientes líquidos poco a poco hasta formar una masa parecida a la del pan. Separar en trozos de unos 150 g y bolear.","Extender la masa con un rodillo y darle forma, dejando reposar por espacio de hora y media a dos horas.","Freír en aceite de girasol a una temperatura muy baja para que no tomen color, escurrir en papel secante y rebozarlas con azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOrelletes","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pachamanca","name":"Pachamanca","ingredients":["1 1/2 kg de carne de cerdo","1 1/2 kg de carne de res","8 presas de pollo","3 cuyes","1 1/2 kg de papas","1 kg de camotes","1 kg de ocas","1/2 kg de habas","1 kg de yucas","8 humitas o tamales","Ajos","Huacatay","Paico","Palillo","Ají mirasol","Vinagre","Sal","Pimienta","Comino"],"steps":["Licuar el huacatay con el ají, los ajos, el palillo, la pimienta y el vinagre. Con esta preparación untar las carnes trozadas y las presas de pollo, dejar macerar hasta el día siguiente.","Hacer un hoyo regular en la tierra y colocar piedras limpias en el fondo. Mientras tanto, en una fogata fuerte, otras piedras, de preferencia chatas. Esta operación se debe hacer cerca del hoyo para que luego se coloquen como formando pisos, primera los camotes, las ocas y las papas. Encima colocar algunas piedras calientes.","En el segundo piso, colocar las carnes aderezadas y esparcer encima el huacatay y el paico. Entre piso y piso colocar hojas de plátano para proteger el cocido de los alimentos enterrados y evitar que entre tierra. Luego colocar más piedras calientes.","En el siguiente piso, acomodar los tamales o humitas ya cocidos, las habas sancochadas, los cuyes, las porciones de queso y los choclos. Volver a cubrir con más hojas de plátano y colocar sobre ellos una tela, lo más tupida posible.","Para finalizar sellar con tierra seca y abrigar el montículo de tierra con un poncho de lana."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPachamanca","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/7/78/Pachamanca_by_Promper%C3%BA.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Promperú","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Olla de cerdo","name":"Olla de cerdo","ingredients":["1 bote habichuelas o garbanzos cocidos (500 gramos)","1 rabo de cerdo troceado","500 gr costillejas de cerdo","1 tira de tocino fresco","6 morcillas de cebolla","4 ramas apio","1 nabo","Sal","Colorante Alimentario","500 gr patatas","150 gr arroz"],"steps":["En una cacerola con agua fría se pone a cocer todo el cerdo menos las morcillas, con las ramas de apio y el nabo. Salpimentar al gusto.","Dejar cocer a fuego lento hasta que la carne está tierna.","A continuación añadir las patatas peladas y cortadas, las habichuelas o garbanzos cocidos, el arroz y el colorante. Dejar cocer hasta que las patatas y el arroz estén hechos.","Cuando el arroz esté casi hecho, añadir las morcillas a la olla. Antes no porque se desharían y se desparramaría todo su contenido por el guiso.","Si fuese necesario, rectificar de sal. Dejar que se termine de hacer. Debe quedar caldoso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOlla_de_cerdo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/Olla_de_cardos_con_alubias%2C_patatas%2C_morcillas_y_carnes_de_cerdo%2C_comarca_Alto_Mijares_%28Castell%C3%B3n%29.jpg/960px-Olla_de_cardos_con_alubias%2C_patatas%2C_morcillas_y_carnes_de_cerdo%2C_comarca_Alto_Mijares_%28Castell%C3%B3n%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Negroni Sbagliato","name":"Negroni Sbagliato","ingredients":["1/3 Campari","1/3 vermut rojo","1/3 vino blanco espumoso (cava o champagne)"],"steps":["Verter en partes iguales Campari, vermut rojo y vino blanco espumoso en un vaso corto.","Revolver suavemente para mezclar.","Servir frío, ideal para acompañar aperitivos amargos como endivias o lechuga amarga."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNegroni_Sbagliato","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Navegado","name":"Navegado","ingredients":["1 litro de vino tinto","1 naranja","2 clavos de olor","1 rama de canela","azúcar a gusto"],"steps":["Calentar a fuego lento el vino.","Añadir rodajas de naranja, clavos de olor, canela y azúcar.","Mezclar el vino hasta que este hierva.","Una vez hervido encender fuego al vapor, si desea poco o muy poco grado alcoholico dejar que el fuego se apague sólo sino apagar el fuego de un soplido.","Servir caliente en tazas o tazones.","Puede servir para acompañar sopaipillas pasadas, sopaipillas, pan amasado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNavegado","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Nuégados","name":"Nuégados","ingredients":["1 kg de harina.","7 de huevos.","7 cucharadas soperas de aceite de oliva (calentado al fuego y dejado enfriar).","3 cucharadas de vinagre de vino.","2 cucharadas de azúcar (es opcional).","1 sobre de gasificante.","2 limones rallados","300 gr de almendras peladas o tostadas.","250 gr de miel."],"steps":["Se pone en un recipiente grande parte de la harina, unos 500 gr y se hace un volcán en el centro.","Vamos tirando en el centro del volcán parte de los ingredientes con los que contamos: los huevos, el aceite, el vinagre, la ralladura, el gasificante y el azúcar.","Comenzamos a amasar, agregando harina a demanda hasta conseguir que la masa no se pegue a las manos.","Dejamos reposar un poco la masa moldeada en forma de pelota y cuando la parte exterior esté ligeramente dura empezamos a formar tiras con la masa aproximadamente de un dedo de grosor, y las vamos dejando sobre un tablero, previamente espolvoreado de harina.","Dejamos nuevamente que la masa tome fuerza y se endurezca, por ambos lados (superior e inferior)","Después, cuando la masa sea manejable, se corta en trozos de 1 cm o 1,5 cm y se fríe en abundante aceite caliente, hasta que toman un color dorado.","Sacamos los pedacitos, que en algunos sitios llaman gorullos y los colocamos en un plato tratando de escurrir todo el aceite que hayan podido coger.","Mientras dejamos enfriar los gorullos, preparamos la melaza que utilizaremos para unir y moldear los gorullos dándoles forma de corona.","Para la melaza ponemos en un cazo la miel a calentar. Si se desea se puede añadir un poco de agua de azahar, vainilla y canela en rama, pero es opcional. Ha de conseguirse una consistencia pegajosa, que recuerde al caramelo que usamos para los flanes, se puede probar a echar una gota sobre un vaso de agua fría, si se carameliza enseguida ya ha alcanzado el punto.","Vertimos los gorullos en la miel caliente y removemos, añadiendo las almendras (también puede haberse triturado y añadido a la masa para unirse a los gorullos) y revolver hasta que queden impregnados.","La pegajosa masa se pasa a un plato donde se les da forma de rosca, para no quemarnos podemos mojarnos las manos con agua bien fría.","Con estas cantidades saldrán unas dos unidades.","Se dejan enfriar nuevamente y se sacan como dulce en las fiestas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNu%C3%A9gados","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Old fashioned","name":"Old fashioned","ingredients":["4 partes de whisky rye, bourbon, o blended.","1 terrón o una cucharada sopera al ras de azúcar.","2 gotas de licór amargo de angostura.","1 golpe de agua o soda.","1 rodaja de naranja.","1 cáscara de limón."],"steps":["Poner el azúcar en el fondo de un vaso bajo, añadir el amargo de Angostura y agua.","Mezclar hasta que se disuelva el azúcar.","Con este almíbar pintar todo el vaso.","Añadir la rodaja de naranja apretándola un poco para soltar algo de jugo.","Añadir dos cubos de hielo, servir el whisky y remover.","Terminar con una espiral de limón (opcional) y 1 guinda al maraschino."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOld_fashioned","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Claris_Hotel%2C_Barcelona%2C_Smoky_Old-Fashioned_with_Popcorn.jpg/960px-Claris_Hotel%2C_Barcelona%2C_Smoky_Old-Fashioned_with_Popcorn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Capvideo","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Naranjada tropical","name":"Naranjada tropical","ingredients":["Jugo de naranja","Jugo de mandarina","Jugo de piña"],"steps":["Mezclar los jugos de naranja, mandarina y piña en partes iguales.","Revolver bien.","Servir fría."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNaranjada_tropical","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Naranjada con Vodka","name":"Naranjada con Vodka","ingredients":["Jugo de naranja comprado","Vodka al gusto"],"steps":["Verter el jugo de naranja en una jarra.","Añadir vodka según preferencia.","Revolver bien con una cuchara.","Servir frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FNaranjada_con_Vodka","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Olla de Alpuente","name":"Olla de Alpuente","ingredients":["750 gr de huesos de espinazo de cerdo","1 pata de cerdo","3 tiras de costillas carnudas","1 hueso de jamón","dos morcillas de pan y cebolla","media careta de cerdo con la oreja","300 gr de alubias pintas","1 kilo de patatas","aceite de oliva y sal al gusto"],"steps":["En una olla se ponen las alubias a cocer con agua.","En otra olla ponemos aceite a calentar y sofreiremos en ella las carnes menos las morcillas.","A medida que la carne esté dorada la sacamos de la olla de freír y la añadimos a la olla de cocción de las alubias pintas. El aceite de sofreír lo reservamos por si más tarde necesitamos un poco más.","Mientras la carne y las alubias cuecen, preparamos las patatas y las morcillas. Las patatas las pelamos y las cortamos a cuadrados, y las morcillas las cortamos a rodajas.","Primero añadiremos al cocido las patatas y rectificaremos de sal.","Cuando queden unos cinco minutos de cocción de las patatas añadimos las morcillas troceadas.","Servir muy caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOlla_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Orelletes de Alpuente","name":"Orelletes de Alpuente","ingredients":["un poco de azúcar","6 huevos","400 gr de harina","1 cascarón de huevo de cazalla","un cuarto de litro de agua"],"steps":["En un bol batimos los huevos, la cazalla y el agua.","Cuando ya tengamos todo bien mezclado añadir poco a poco la harina tamizada para evitar grumos.","Se trata de conseguir una textura tipo crema u poco espesa.","Cogemos una bandeja honda para el horno y vertemos la masa y espolvoreamos por encima un poco de azúcar.","Para freír la masa utilizaremos un cucharón especial en forma de flor que sumergimos en la crema sólo medio centímetro.","A continuación metemos el cucharón con la crema en una sartén con aceite hirviendo y soltamos la masa con un pincho.","Cuando están doradas sacamos las “orelletes” y las espolvoreamos de azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FOrelletes_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paella tradicional","name":"Paella tradicional","ingredients":["1 kg de Pollo troceado","500 g de conejo troceado","5 tazas de arroz bomba (arroz de grano medio), en total 500 gramos.","100 g de judías verdes o bajoqueta","100 g de tavella (o tabella, una alubia blanca pequeña muy cremosa)","100 g de garrofón (una alubia blanca grande y plana)","100 g de tomate troceado maduro y sin piel.","Caracoles al gusto","6 Cucharadas soperas de aceite de oliva","Azafrán en hebra","Pimentón rojo molido dulce","Una rama de romero o en infusión","Agua (2,5 litros)","Sal"],"steps":["Se deja calentar el aceite en la , se el pollo y el conejo hasta dorarlo, se añade el tomate y se sofríe hasta dorarlo sin llegar a quemarse, se añade la bajoqueta, el garrofón y la tavella.","Una vez sofrito todo, se sofríe durante 1 minuto el pimentón dulce molido y se remueve todo. Se echa agua hasta llenar la paella.","Se deja una media hora. Una vez hecho esto se añade el arroz, los caracoles limpios y las hebras de azafrán.","Se remueve todo para igualarlo y se deja cocer durante 20 minutos (10 a fuego fuerte y 10 a fuego lento)","A continuación, se añade la rama de romero y se deja reposar fuera de fuego durante 5 minutos.","Dejar reposar 5 minutos el arroz una vez hecho.","Se puede servir con un buen vino o una buena sangría."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaella_tradicional","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6d/Paella_de_fruit_de_mer.jpg/960px-Paella_de_fruit_de_mer.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wilfredor","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Pan casero","name":"Pan casero","ingredients":["Harina de trigo 750 g.","1 cucharadita de sal (opcional en el pan sin sal).","1 cucharadita de azúcar (opcional en el pan sin azúcar).","Aceite (preferentemente de maíz o de oliva) 40 cc (4-5 cucharadas soperas aproximadamente).","Agua cantidad necesaria, unos 450 cc. de agua tibia (no más de 40ºC).","Un recipiente para mezclar (preferentemente no metálico), como un bol o cuenco.","Cuchara de madera.","Tabla de madera para amasar.","En una taza mediada de agua caliente (pero no tanto como para que queme) se desmenuza la levadura, se agrega una cucharadita de azúcar y tres o cuatro de harina, se revuelve levemente y se deja tapado con repasador de manera que permanezca al abrigo.","Mientras la levadura reacciona, se pone casi toda la harina en el recipiente (dejaremos un poco para enharinar la tabla donde amasaremos), se esparce encima la cucharadita de sal y se mezcla con cuchara de madera. Se agrega el aceite.","Cuando la levadura ha reaccionado, formando espuma y llegando al borde de la taza, se revuelve y se vierte en el recipiente con harina.","Se mezcla con cuchara de madera hasta integrar los ingredientes, agregando agua tibia con precaución (la apariencia obtenida debe ser casi seca). Se pone sobre mesa o tabla de madera y se amasa hasta que no resulte pegajosa, agregando harina si ha quedado demasiado humeda y agua si ha quedado seca.","Hecho esto se pone la masa en la fuente, se le da la forma deseada y se mantiene en lugar donde reciba cierto calor. Cuando la masa duplica su volumen (aproximadamente media hora), se mete en el horno a temperatura máxima (230ºC) durante 10 minutos o 20 minutos.","Pasado ese tiempo, se baja a media potencia (200ºC) y se continúa hasta que el pan esté pronto (media hora; puede ser menos si la forma del pan es delgada o si se ha divido en panes pequeños).","El pan casero realizado de forma manual, se preserva en buen estado hasta 8 días.","Es contraproducente amasar demasiado, basta con formar la masa.","Queda muy bonito el pan terminado cuando se da a la masa una forma rústica con los dedos.","Se puede hacer leudar la masa en el horno apagado, habiéndolo calentado previamente.","Se sabe que el pan está pronto cuando al golpearlo hace ruido a hueco. Es importante, además, verificar que la superficie tenga cierto dorado.","Otra receta para hacer pan","Pan de tomate","Pan de patata","Pan especiado con frutos secos"],"steps":["En una taza mediada de agua caliente (pero no tanto como para que queme) se desmenuza la levadura, se agrega una cucharadita de azúcar y tres o cuatro de harina, se revuelve levemente y se deja tapado con repasador de manera que permanezca al abrigo.","Mientras la levadura reacciona, se pone casi toda la harina en el recipiente (dejaremos un poco para enharinar la tabla donde amasaremos), se esparce encima la cucharadita de sal y se mezcla con cuchara de madera. Se agrega el aceite.","Cuando la levadura ha reaccionado, formando espuma y llegando al borde de la taza, se revuelve y se vierte en el recipiente con harina.","Se mezcla con cuchara de madera hasta integrar los ingredientes, agregando agua tibia con precaución (la apariencia obtenida debe ser casi seca). Se pone sobre mesa o tabla de madera y se amasa hasta que no resulte pegajosa, agregando harina si ha quedado demasiado humeda y agua si ha quedado seca.","Hecho esto se pone la masa en la fuente, se le da la forma deseada y se mantiene en lugar donde reciba cierto calor. Cuando la masa duplica su volumen (aproximadamente media hora), se mete en el horno a temperatura máxima (230ºC) durante 10 minutos o 20 minutos.","Pasado ese tiempo, se baja a media potencia (200ºC) y se continúa hasta que el pan esté pronto (media hora; puede ser menos si la forma del pan es delgada o si se ha divido en panes pequeños).","El pan casero realizado de forma manual, se preserva en buen estado hasta 8 días.","Es contraproducente amasar demasiado, basta con formar la masa.","Queda muy bonito el pan terminado cuando se da a la masa una forma rústica con los dedos.","Se puede hacer leudar la masa en el horno apagado, habiéndolo calentado previamente.","Se sabe que el pan está pronto cuando al golpearlo hace ruido a hueco. Es importante, además, verificar que la superficie tenga cierto dorado.","Otra receta para hacer pan","Pan de tomate","Pan de patata","Pan especiado con frutos secos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_casero","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Pan_casero_%28hecho_al_horno_de_barro%29.jpg/960px-Pan_casero_%28hecho_al_horno_de_barro%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Paella con tropezones de cocido","name":"Paella con tropezones de cocido","ingredients":["600 g arroz","1/4 gallina","1 morcilla","1 chorizo","150 g tocino","1 puñado de garbanzos","100 g de guisantes","1 pimiento rojo asado","150 ml aceite de oliva virgen extra","1 cebolla pequeña","el doble de volumen de caldo de cocido que de arroz","1 tomate fresco grandecito","unas hebras de azafrán","1/2 diente de ajo","1 ramita de perejil","Sal"],"steps":["En una sartén se pone la mitad del aceite y cuando está caliente se echa la cebolla picada, se le da unas vueltas durante unos 5 minutos; después se añade el tomate cortado en trozos y quitadas las pepitas. Se deja rehogar, machacándolo con el canto de una espumadera.","Pasados de 5 a 10 minutos, se pasa todo por el pasapurés y se echa el refrito en la paellera con el resto del aceite. El fuego tiene que ser mediano.","Cuando todo está caliente, se echa el tocino, la pechuga, todo troceado y la mitad de los garbanzos. Seguidamente se echará el arroz, se le da unas vueltas con una cuchara de madera y se vierte ya el caldo caliente (no cociendo) por encima. Se mueve la paellera por las asas para que quede bien repartido todo.","En el mortero se machaca el ajo, el perejil y el azafrán con un poco de sal y se moja con un par de cucharadas soperas de agua templada. Esto se incorpora también a la paellera, dándole unas vueltas con una cuchara de madera rápidamente.","Se deja así unos 15 minutos, y cuando está consumido el caldo se disponen los guisantes el resto de los garbanzos, el chorizo, la morcilla en rodajas y las tiras de pimiento hasta que se termine de hacer la paella y consumir el caldo (suele tardar unos 20 minutos, pero depende de la clase de arroz).","Cuando esté tierno el arroz, se retira del fuego, se pone la paellera sobre una bayeta mojada para que repose unos 5 minutos antes de servirlo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaella_con_tropezones_de_cocido","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paletilla de ternasco asada","name":"Paletilla de ternasco asada","ingredients":["1 kg de paletilla de ternasco","800 gramos de patatas","3 dientes de ajo","Perejil","200 gramos de tocino de jamón","Aceite","Sal","Vino blanco"],"steps":["Las paletillas se sazonan, se rocían con el vino y se dejan toda la noche a macerar.","Al día siguiente, cortamos las patatas en rodajas gordas y las colocamos en un asador.","Se escurre la carne y se hacen unas incisiones, y en ellas se coloca una picada de ajo, perejil y un chorrito de aceite de oliva y se cubren con las tiras finas de tocino de jamón.","Colocamos la carne sobre las patatas. Cuando esta a media cocción le añadimos el vino que ha salido de la maceración y le damos la vuelta, dejándolo hasta que esté bien dorado"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaletilla_de_ternasco_asada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de carne porteño","name":"Pan de carne porteño","ingredients":["1/2 kg de carne picada común","1/2 kg de miga de pan","1/4 l de leche","1 cebolla rallada","1 zanahoria rallada","1 diente de ajo finamente picado","1/2 taza de perejil picado","1 papa cruda rallada","2 huevos","2 cucharadas de maicena","Sal Pimienta, nuez moscada, pimentón, ají molido.","Especias a gusto.","1/2 taza de queso duro rallado (Opcional)","2 huevos duros (Opcional)","1/4 kg de muzzarella o port salut (Opcional)"],"steps":["Poner en remojo la miga de pan","mezclar con la carne picada , la cebolla , la zanahoria, la papa, el ajo , el perejil, los huevos , mezclando sin amasar. Si se quiere , se pueden agregar los opcionales , primero el queso rallado.","Se mira que tenga una consistencia que lo permita moldear , y se le va agregando Maicena hasta lograrlo , En general un par de cucharas basta.","Se coloca en budinera enmantecada y espolvoreada con pan rallado , se coloca en el centro de la masa los huevos duros y las tiras de muzzarella y se cierra con más masa.","Se cocina en horno caliente , a baño maría durante 1 hora y luego sin el agua por media hora más para que se dore."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_carne_porte%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de higo","name":"Pan de higo","ingredients":["Higos.","Nueces.","Matalauva","Harina.","Almendra moyales/marconas crudas."],"steps":["Los higos los seleccionamos, los cortamos por la mitad y el el horno los metemos en una bandeja para que se sequen","Las almendras le quitamos la cáscara marrón poniéndolas en agua hirviendo durante 5 minutos, luego en una sartén las tostamos.","Partimos las nueces y las acompañamos a las almendras","Cogemos un molde en enharinado, y ponemos los higos secos en un piso, luego almendras y nueces, leugo higos hasta que lo rellenemos.","Le ponemos un peso, lo metemos en el horno a temperatura suave hasta que se nos quede compacto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_higo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/64/Pan_de_higo.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Pamela Heywood from After 16 years in Tenerife, the Costa del Geriatrico, United Kingdom","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Pan de Pita","name":"Pan de Pita","ingredients":["500 g de harina de trigo (podemos usarla integral).","30 g de levadura prensada o de panadería.","1 cucharadita de sal marina sin refinar.","1 cucharada sopera de aceite de oliva (podemos usar también el que tengamos, como puede ser el de girasol).","1 vaso de agua templada."],"steps":["Mezclar y amasar todos los ingredientes juntos hasta lograr una masa fina y homogénea. Es importante que tanto nuestras manos como la superficie sobre la cual estemos amasando esté siempre harinada para que no se pegue la masa).","Dividir la masa en bolas de unos 50 gramos. Las volvemos a amasar un poco cada una y las dejamos reposar unos 30 minutos.","Aplastaremos y estiraremos cada bola hasta conseguir una tortilla o tortita redonda de unos 20 centímetros.","Las colocaremos sobre una tela enharinada (para que no se enganchen) y las dejaremos reposar hasta que alcancen, más o menos, el doble de su volumen inicial.","Las pondremos al horno, previamente calentado a unos 220 grados, sobre una bandeja ligeramente aceitada (para que no se peguen) durante unos 10 minutos. Durante la cocción veremos que se hinchan un poco. Al sacarlas se deshinchan y quedan ligeramente huecas por el centro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_Pita","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de Huevo","name":"Pan de Huevo","ingredients":["6 yemas de huevo","5 claras batidas","1 taza de azúcar flor","1/2 cucharadita de sal","2 cucharaditas de polvo de hornear","800 gramos de harina","150 gramos de margarina","leche"],"steps":["Se baten las yemas con el azúcar, luego se agregan las claras de huevo previamente batidas a punto de nieve.","Luego añadir la harina, polvos de hornear y sal.","Mezclar todo, agregar poco a poco la margarina para poder formar una masa blanda, ir añadiendo la leche necesaria para formar una masa compacta.","Trabajar con la masa y formar los panes, tradicionalmente se forman redondos, pequeños y gordos.","Colocar los panes en una bandeja de horno enmantequillada, y realizar un corte en forma de cruz sobre los panes.","Cocinar en el horno a temperatura media-alta hasta que estén cocidos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_Huevo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan casero 2","name":"Pan casero 2","ingredients":["Harina de trigo 1.000 g (1 kg).","Levadura seca de cerveza, 40 g. Al estar liofilizada es fácil de utilizar y se añade directamente a la harina, no hace falta disolverla previamente en agua.","1 cucharadita de sal, 20 g, (opcional en el pan sin sal).","1 cucharadita de azúcar, 30 g, (opcional en el pan sin azúcar).","Aceite (preferentemente de maíz o de oliva) 40 cc (4-5 cucharadas soperas aproximadamente).","Agua 700 ml cantidad necesaria (unos tres vasos).","Un recipiente para mezclar (preferentemente no metálico)","Cuchara de madera","Fuente de horno"],"steps":["Se pone la harina y la levadura en el recipiente (en un bol), se añade el agua templada, se esparce encima la cucharadita de sal y el azúcar","Se amasa hasta conseguir una masa fina y homogénea. Se mezcla con cuchara de madera hasta integrar los ingredientes, agregando agua tibia con precaución (la apariencia obtenida debe ser casi seca). Se pone sobre mesa de madera y se amasa hasta que no resulte pegajosa, agregando harina si es necesario y agua si ha quedado seca.","Hecho esto se pone la masa en la fuente de horno y se le da la forma deseada, en una o varias piezas.","Aproximadamente una hora después,se comienza la cocción en horno a temperatura de 180 grados centígrados durante 25 minutos.","También se puede preparar en máquina panificadora. Para ello se pone en la máquina 375 g de harina, 15 de levadura fresca, 3 g de sal, 20 ml de aceite de oliva y 250 ml de agua templada.","Otra receta de pan casero"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_casero_2","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Pan_casero_%28hecho_al_horno_de_barro%29.jpg/960px-Pan_casero_%28hecho_al_horno_de_barro%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pan de tomate","name":"Pan de tomate","ingredients":["Harina de trigo 250 g.","Puré de tomate (tomate natural triturado, sin pepitas) 90 g.","Levadura fresca de cerveza 12 g","5 g de sal (opcional en el pan sin sal).","1 cucharadita de azúcar, unos 20 g (opcional en el pan sin azúcar).","Aceite (preferentemente de oliva o maíz) 10 g.","Agua cantidad necesaria, unos 75 ml. de agua tibia (no más de 40ºC)."],"steps":["Se amasan los ingredientes hasta conseguir una masa homogénea y elástica. Al menos nos llevará unos 10 minutos a mano.","Se deja reposar la masa unos 15 minutos.","La masa se divide y se bolea, dejándola reposar 5 minutos.","Se le da la forma deseada y se deja fermentar (hasta que doble su tamaño).","Se decora con orégano, albahaca, romero, semillas de amapola...","Se hornean a 190 ºC, hasta que estén ligeramente dorados.","Se puede servir con queso camembert y jamón.","Pan casero","Pan de patata"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/42/Pan_con_tomate_y_cafe_%2834797252203%29.jpg/960px-Pan_con_tomate_y_cafe_%2834797252203%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mover el Bigote","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Pan de patata","name":"Pan de patata","ingredients":["Harina de trigo de fuerza 500 g.","Patatas 500 g.","Levadura fresca de cerveza 25 g (o 2 sobres de levadura de panadería en polvo).","2 cucharadita de sal sal, 30 g (opcional en el pan sin sal).","1 cucharadita de azúcar, unos 20 g (opcional en el pan sin azúcar).","Aceite 2 cucharadas soperas de aceite de oliva= 30 g.","Agua para cocer las patatas."],"steps":["Se hace puré de patatas, al que se le añade el aceite de oliva y el agua de la cocción","En un bol se pone la harina, la sal y la levadura. Se le añade el puré de patata y se amasa durante unos 10 minutos.","Se tapa el bol con un film y se deja reposar durante una hora.","Cuando haya doblado el volumen se vuelve a amasar.","Se coloca en una bandeja hasta que crezca de nuevo.","Precalentar el horno a 190ºC y hornear una hora.","Ideal para usar con jamón serrano","Pan casero","Panceta"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_patata","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de masa madre en panificadora","name":"Pan de masa madre en panificadora","ingredients":["Nota: el pan es de 1250 g (es decir, 1 1/4 kg).","Agua cantidad necesaria, 440 cc. de agua a temperatura ambiente y, preferentemente, tibia (no más de 40ºC).","Masa madre 50 g.","Harina de trigo 680 g.","1 1/2 cucharadita de azúcar (opcional en el pan sin azúcar).","1 1/2 cucharadita de sal (opcional en el pan sin sal).","Aceite (preferentemente de maíz o de oliva) para untar las varillas de las aspas. Se puede añadir opcionalmente mas, al gusto."],"steps":["En un recipiente para mezclar (preferentemente no metálico), como un bol o cuenco, se mezcla el agua y la masa madre y se vierte en la cubeta (o bien se pone primero el agua en la cubeta y en ella se disuelve la masa madre con una cuchara).","Se pone encima la harina. Y posteriormente, en una esquina de la cubeta el azúcar y, en la otra diametralmente opuesta, la sal (se puede reducir, o prescindir de la sal, ya que a veces puede dar lugar a que parte de la masa no leve bien).","Se pone el programa normal (número 1 en la panificadora de Lidl) que dura 3:05h. Se indica la opción tostado oscuro","Una vez concluido, el pan está listo y se debe sacar del molde a los 30 minutos con las precauciones indicadas por el fabricante, como el usar guantes de horno den las dos manos y llevar cuidado de no quemarnos, y dejar enfriar sobre una rejilla.","Nota: el pan es de 1000 g (es decir, 1 kg).","Agua cantidad necesaria, 260 cc. de agua a temperatura ambiente y, preferentemente, tibia (no más de 40ºC).","Masa madre 210 g.","Harina de trigo 550 g.","1 1/2 cucharadita de azúcar (opcional en el pan sin azúcar).","1 1/2 cucharadita de sal (opcional en el pan sin sal).","Aceite (preferentemente de maíz o de oliva) para untar las varillas de las aspas. Se puede añadir opcionalmente mas, al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_masa_madre_en_panificadora","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de solo soda en panificadora","name":"Pan de solo soda en panificadora","ingredients":["Nota: el pan es de 450 g (es decir, de casi 1/2 kg).","Agua cantidad necesaria, 150 ml (3/4 de taza) de agua a temperatura ambiente y, preferentemente, tibia (no más de 40ºC). Se puede sustituir por leche de avena, cortada con el zumo de 1/4 a 1/2 de limón o 1 cucharada de vinagre y se deja reposar 15 minutos.","Harina de trigo 250 g (2 tazas).","Bicarbonato, 1/2 cucharadita. Se puede experimentar poniendo hasta el doble.","1/2 cucharadita de azúcar o de miel (opcional en el pan sin azúcar).","1/2 cucharadita de sal (opcional en el pan sin sal).","Aceite (preferentemente de maíz o de oliva) para untar las varillas de las aspas. Se puede añadir opcionalmente más, al gusto.","Opcionalmente, salvado o copos de avena."],"steps":["Poner en la cubeta el agua, la harina y el bicarbonato, en este orden.","Se pone el programa amasado (número 9 en la panificadora de Lidl) pero solo 5 minutos, parándolo antes de los 10 minutos que duraría normalmente","Encima de la masa, se ponen los copos de avena y se hacen las greñas (cortes al pan).","A continuación, se pone el programa de horneado (número 14 en la panificadora de Lidl), que dura 60 minutos, y se seleccionada tueste oscuro.","Una vez concluido, el pan está listo y se debe sacar del molde a los 30 minutos con las precauciones indicadas por el fabricante, como el usar guantes de horno den las dos manos y llevar cuidado de no quemarnos, y dejar enfriar sobre una rejilla.","Pan de masa madre en panificadora","Hardtack","Otra receta para hacer pan","Pan de tomate","Pan de patata","Pan especiado con frutos secos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_solo_soda_en_panificadora","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paella en olla GM","name":"Paella en olla GM","ingredients":["6 cigalas","6 gambas langostineras","100 gr almejas","200 gr mejillones","2 calamares medianos","1 cebolla","2 dientes ajos","1 pimiento verde","3 y 1/2 vasos medidores de arroz de 130 g cada uno en total 460 gr","3 vasos y medio de agua o caldo de pescado","pizca pimienta","60 g aceite oliva","pizca pimentón de la vera","1 tomate","azafrán","700 g de caldo (4 vasos medidores de los que lleva la olla)."],"steps":["Añadimos 60 g de aceite en la olla y programamos sofreír a 200, dejamos que caliente.","Picamos la cebolla y los dientes de ajo, reservamos.","Añadimos las gambas y langostinos y sofreímos un poco, y al terminar reservamos","Añadimos la cebolla y el ajo picados, sofreímos unos 5 min y vamos añadiendo el tomate, calamar, dejamos un poco y después añadimos el arroz, el caldo, sal , pimienta.... resto de ingredientes.","Cancelamos el menú y programamos arroz 140º unos 10 min, con este tiempo daremos tiempo a que coja presión , realmente el tiempo que estará el arroz serán unos 5 min, que es suficiente para que quede en su punto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaella_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paella de marisco al microondas","name":"Paella de marisco al microondas","ingredients":["1 cebolla","2 dientes de ajo","350 gr de arroz de grano largo","750 ml de caldo de pollo casero, caliente","1 cucharadita de aceite de oliva","100 gr de guisantes congelados","175 gr de gambas cocidas y peladas","175 gr de mejillones que habremos calentado previamente para que se abran.","100 gr de pollo (puede ser muslo o pechuga)","2 tomates, que habremos escaldado y partido en dados.","4 langostinos cocidos, para decorar","Una pizca de azafrán y otra de cúrcuma","1 limón en rodajas, para decorar","Sal, al gusto"],"steps":["Antes de comenzar la receta, tenemos que tener los mejillones bien lavados y sin barbas y el caldo precalentado durante en el microondas","Pelamos y picamos la cebolla y los dientes de ajo finamente. Los ponemos en un recipiente apto para microondas, que taparemos e introduciremos en el microondas durante .","En el recipiente, vertemos el arroz, el caldo muy caliente, una pizca de azafrán, el aceite y la sal, lo tapamos e introducimos en el microondas durante . De esta forma, el arroz estará listo y solo queda decorarlo con los demás ingredientes (lo ideal es que los tengamos cocinados previamente).","Mientras tanto, cocemos los mejillones en una envase apto para microondas, que podemos poner al mismo tiempo que el recipiente con el arroz (mirar la sección de trucos, más abajo), hasta que se abran las conchas. Los escurrimos y eliminamos la concha vacía, reservando sólo la llena.","Cortamos el pollo en trozos y lo cocemos en agua hirviendo durante unos minutos, hasta que esté al punto.","Escaldamos los tomates en agua hirviendo durante , los refrescamos y pelamos. Los cortamos por la mitad, retiramos cualquier pepita que veamos y los cortamos en dados pequeños.","Cuando hayan terminado los 20 minutos de cocción, colocamos los guisantes en otro recipiente apto para el microondas, lo tapamos e introducimos en el microondas durante a potencia máxima.","Agregamos las gambas cocidas y peladas a los guisantes, junto con el pollo cocido y los tomates picados. Los tapamos y metemos en el microondas , removiéndolo a mitad de la cocción para que no se quede el centro frío.","Escurrimos el líquido que haya podido soltar, y mezclamos los ingredientes anteriores con el arroz que ya está cocido, antes de ponerlo a punto de sal y servirlo.","Para finalizar, ponemos los 4 langostinos a modo de decoración por encima y lo servimos con unas rodajas o cuñas de limón.","Podemos calentar varios platos a la vez en el microondas , si ponemos uno de ellos encima de una taza desayuno y el otro pegado a la taza. También podemos utilizar una rejilla de plático, de forma que un plato quede debajo de la rejilla y el otro por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaella_de_marisco_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Palomitas al microondas","name":"Palomitas al microondas","ingredients":["60 g de maíz en grano para palomitas.","Sal 2g, al gusto.","Aceite de oliva, 1/2 cucharadita"],"steps":["Colocar en un cuenco los granos de maíz.","Añadir aceite y sal.","Cubrir con un plato.","Comprobar que han estallado todos los granos. Si no fuera así, se pueden ir añadiendo más segundos.","Condimentar al gusto.","Se pueden condimentar al gusto con curry, cacao puro y frutas deshidratadas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPalomitas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paella de Alpuente","name":"Paella de Alpuente","ingredients":["medio pollo","medio conejo con su hígado","3 tomates maduros","12 garrofones","250 gr de “bachoqueta” de la ancha","175 gr de “bachoqueta” Rochet","pimentón dulce, aceite, sal, colorante y una rama de romero","100 gr de arroz por comensal","medio kilo de alcachofas"],"steps":["Preparamos la carne de pollo y de conejo troceándola.","Limpiamos la verdura y preparamos las alcachofas cortándolas en octavos.","Rallamos los tomates y los dejamos en nreserva.","Ponemos la paella a calentar y añadimos el aceite.","Cuando esté caliente empezamos friendo la carne, hígado de conejo incluido. El hígado lo reservaremos cuando esté dorado.","Cuando la carne esté sofrita añadimos la verdura, el tomate rallado y los garrofones y damos vueltas para mezclar todos los ingredientes al tiempo que se siguen sofriendo.","Añadimos sobre los ingredientes pimentón dulce que removemos para evitar que se queme e inmediatamente después incorporamos el agua.","Dejamos hervir al menos media hora.","Rectificamos de sal y añadimos colorante.","Cuando haya hervido, añadimos agua a la paella para que quede por debajo de los clavos de las asas e incorporamos el arroz, 100gr por comensal, dejando que hierva al menos 20 minutos más evitando remover.","Al apagar el fuego poner una rama de romero sobre el arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaella_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de Calatrava de Emilia de Potries","name":"Pan de Calatrava de Emilia de Potries","ingredients":["12 huevos frescos.","400 g de azúcar.","50 g de azúcar.","50 g de agua, que utilizaremos junto al azúcar anterior para caramelizar el molde.","2 litros de leche","Panquemao, bizcocho o cualquier tipo de bollería blanda.","Ralladura de la piel de un limón.","Canela en rama"],"steps":["1 bol.","1 rallador.","1 espátula.","1 molde para hornear."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_Calatrava_de_Emilia_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Panderos","name":"Panderos","ingredients":["8 cucharadas de mantequilla a temperatura ambiente","1 taza de azúcar","1 unidad de huevo","2 tazas de almidón de yuca","5 cucharadas de aguardiente."],"steps":["Bata la mantequilla hasta que esté suave y cremosa.","Adicione el azúcar y bata hasta que esté cremosa y de color pálido. Separe el huevo. A la mezcla de mantequilla agregue la yema y guarde la clara. A la mezcla agregue también el almidón y revuelva hasta tener una masas suave. Añada el aguardiente y amase para integrarlo.","Coloque la masa en un recipiente, tape con un paño húmedo y deje reposar durante dos a tres horas o de un día para otro. Con la masa forme tabacos, con el borde de la mano parta en taquitos.","Con un tenedor haga por encima unas rayitas y con una brocha barnícelos con la clara de huevo ligeramente batida.","Coloque sobre una lata de hornear engrasada y lleve al horno precalentado a 300° por 15 a 20 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPanderos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan de yuca","name":"Pan de yuca","ingredients":["2 libras de queso blanco rallado","1 libra de almidón de yuca","2 yemas de huevo","4 cucharadas de mantequilla","sal al gusto."],"steps":["Se mezclan todos los ingredientes juntos hasta que se forma una masa suave, si resulta algo dura se le agrega un poco de leche. Se amasa bien y se deja descansar.","Se toma suficiente masa para formar pequeñas bolas, que se ponen sobre una lata engrasada y se llevan al horno precalentado a 180° C (350° F) por 20 minutos. También pueden hacerse con forma de media luna."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_de_yuca","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Papas en paseo","name":"Papas en paseo","ingredients":["4 Papas medianas","Tomillo","1 Taza de agua","1 cucharadita de pimentón","1 Bollo de pan","­ 200 ml. de vinagre"],"steps":["Cortar las papas en rodajas de 1/2 cm.","Freír las rodajas hasta que empiecen a ponerse doradas.","Colocar en un sartén grande el agua, pimentón, ajo (entero), el bollo de pan y y el vinagre.","Batir toda la mezcla y añadir las patatas.","Cocinar a fuego lento para que las patatas cojan sabor.","agregar el tomillo y sal a su gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapas_en_paseo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Hamburguesa_con_papas_fritas_y_jugo_de_maracuy%C3%A1_%28La_Feirinha%2C_Puerto_Iguaz%C3%BA%29.jpg/960px-Hamburguesa_con_papas_fritas_y_jugo_de_maracuy%C3%A1_%28La_Feirinha%2C_Puerto_Iguaz%C3%BA%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Panaceite","name":"Panaceite","ingredients":["Pan.","Tomate rojo maduro.","Aceite de oliva.","Aceitunas machacadas tipo Jaén.","Atún.","Cebolletas.","Sal"],"steps":["Cortamos un sector del pan, lo abrimos y le ponemos el aceite de oliva, presionamos ambas partes para que penetre el aceite en toda la miga.","Se le acostumbra a restregar un tomate rojo maduro y ponerle sal.","El resto es a la imaginación del comensal."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPanaceite","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Panuchos","name":"Panuchos","ingredients":["3 tortillas","3 cucharadas de frijol refrito","1 pechuga de pollo","1/2 de una cebolla","1 hoja de lechuga","3 rebanadas de tomate","1/4 de pepino"],"steps":["se pone el frijol en cada tortilla","se agrega el pollo deshebrado en cada tortilla","se pone una rebanada de tomate y una de pepino en cada tortilla","se calienta 30 segundos en el microhondas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPanuchos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0e/Panuchos_y_salbutes.jpg/960px-Panuchos_y_salbutes.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wotancito","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Papas a la rapidez","name":"Papas a la rapidez","ingredients":["2 papas medianas","1 cucharada de aceite de oliva","2 cucharadas de vinagre","4 dientes de ajos macerados","sal"],"steps":["Se pelan las papas se lavan se pican en pedacitos o cuadritos","Se colocan en una el aceite a calentar , y se le introducen las papas, los ajos se revuelve se le echa el vinagre y una pizca de sal, se le agrega un dedo de agua y se pone la tapa para la presión, 6 minutos, al transcurrir ese tiempo se espera que la presión se haya ido, se sirve como una deliciosa y nutritiva ensalada"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapas_a_la_rapidez","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paparajotes","name":"Paparajotes","ingredients":["2 huevos","1/2 L de leche","1/2 sobre de levadura","500 g harina","100 g azúcar","Aceite de oliva","Azúcar glas y canela en polvo para espolvorear","Una pizca de sal","Hojas de limonero"],"steps":["En recipiente amplio, batir los huevos y agregar la pizca de sal, la levadura y la leche. Añadir la raspadura de limón, dos cucharadas grandes de azúcar y poco a poco, la harina que admita, hasta conseguir una masa no muy espesa. La masa debe ser consistente como para adherirse a la hoja.","Las hojas de limonero se impregnan en la masa hasta quedar completamente rebozadas por ambas caras. Para ello previamente es necesario lavarlas a conciencia. Luego se sumergen en el bol con la masa y de ahí directamente a la sartén.","Con el aceite caliente se van colocando uno a uno los buñuelos que forman la hoja rebozada en el interior de la sartén. Se deben voltear con cuidado para no desprender la masa de la hoja o bien poner aceite suficiente para que se doren por ambas caras. Una vez que el paparajote está bien doradito se retira de la sartén y se coloca sobre papel absorbente para retirar el exceso de aceite.","Finalmente se espolvorean por ambas caras con una mezcla de azúcar glas (también se utiliza azúcar normal) y canela en polvo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPaparajotes","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Paparajotes_Murcianos_de_la_Abuela.jpg/960px-Paparajotes_Murcianos_de_la_Abuela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"SHM","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Papas bravas","name":"Papas bravas","ingredients":["6 papas","3 cucharadas de mayonesa","2 g de perejil","2 g de ajo","3 cucharada de Ketchup"],"steps":["Se pelan las papas, se cortan en rebanadas de medio centímetro y luego en forma de palitos, se pasan por agua helada para evitar que se pongan oscuras, al retirarlas se pasan a una toalla absorbente o paño seco con la finalidad de que escurran. Con el aceite a termino medio se colocan las papas y se fríen.","Luego de escurrir las papas del exceso de aceite se sirven en un plato llano","En un bols se prepara la mayonesa, el Ketchup, perejil y el ajo picado mezclando hasta formar una crema suave y consistente.","La salsa se vierte sobre las papas antes de que enfríen."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapas_bravas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Papas_bravas_en_Sabadell.jpeg/960px-Papas_bravas_en_Sabadell.jpeg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Robot8A","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Papas gratinadas","name":"Papas gratinadas","ingredients":["2 Kg. de papa","3 cebollas picadas finas","2 tazas de queso mozzarella rallado","4 cajas de crema dulce","3 cucharadas de sal","1 cucharada de pimienta","1/4 tasa de perejil picado","5 cucharadas de mantequilla","2 hojas de laurel","ciboulette"],"steps":["Primero pelar y lavar las papas para picarlas en rodajas.","Luego en una sartén con aceite. freir las papas cortadas por cada lado hasta que se doren.","En una olla, sofreir la cebolla (cortada en pluma o cubos) en mantequilla hasta que cristalice.","Una vez cristalizada, agregar la crema y los condimentos (pimienta, sal, hojas de laurel, aliño completo, ciboulette cortado finamente); además se pueden agregar, a elección, verduras salteadas (como zanahoria y porotos verdes).","Enmantequillar una fuente pyrex para colocar una capa de papas doradas en rodajas, y encima de estas una capa de queso seguida de una capa de la crema previamente preparada. Continuar hasta completar la fuente.","Una vez terminadas las capas se debe agregar la última que consiste en una capa de queso rallado y perejil picado.","Meter en el horno precalentado por 5 minutos y esperar 20 minutos o hasta que dore el queso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapas_gratinadas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Papas al horno","name":"Papas al horno","ingredients":["4 papas grandes","1/2 vaso de crema","1/4 de barra de margarina (aproximadamente 23 gramos)","Aceite vegetal, cantidad necesaria","1 cucharada de Pimentón Español (Paprika)","1 cucharada de perejil picado finamente","1/4 taza de queso mozzarella rayado","Sal y pimienta al gusto"],"steps":["Pelar las papas, cortarlas en rodajas y cocerlas en agua hirviendo con sal.","Cuando las papas estén cocidas, retirarlas del fuego y escurrirlas (quitarles el agua)","Untar un recipiente de vidrio resistente al calor con aceite, y colocar una capa de rodajas de papa en el fondo","Cubrir las papas con un poco de crema y queso","Agregar una capa adicional de rodajas de papa y esparcir trozos de margarina por encima","Colocar en un horno precalentado a 150°C (300°F) hasta que las papas estén doradas","Decorar con Paprika y perejil. Servirlo caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapas_al_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Milanesas_al_horno_con_queso_mozzarella_y_aceitunas_mendocinas_con_pur%C3%A9_de_papas_%28plato%29.jpg/960px-Milanesas_al_horno_con_queso_mozzarella_y_aceitunas_mendocinas_con_pur%C3%A9_de_papas_%28plato%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Pan especiado con frutos secos","name":"Pan especiado con frutos secos","ingredients":["Agua cantidad necesaria, unos 500 g. de agua tibia (no más de 40ºC).","Aceite de oliva, 10 g.","Harina de trigo de fuerza 450 g.","320 g de espelta integral.","Levadura fresca de cerveza 15 g (opcional en el pan no fermentado).","2 cucharaditas de sal (opcional en el pan sin sal).","1 cucharadita de azúcar (opcional en el pan sin azúcar).","1 cucharadita rasa de cúrcuma.","2 cucharaditas de miel de azahar.","70 g de arándanos secos.","100 g de pasas moscatel, sin hueso.","5 dátiles sin hueso, en trocitos."],"steps":["Se mezcla el agua y el aceite.","Se le añade la levadura, la miel y la cúrcuma, mezclándolos durante 20 seg y se deje reposar 5 minutos.","Se agregan los demás ingredientes.","Se amasa ligeramente y se dejan en el molde aceitado.","Se deja el molde en la nevera toda la noche, tapado con un paño húmedo.","Se saca por la mañana y se pone en el horno a a 200º durante 10 minutos y 25 minutos a 180º (los 5 últimos minutos con grill, para que se tueste por arriba).","Sacar del horno, desmoldar y dejar enfriar.","Receta de pan casero"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_especiado_con_frutos_secos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Panqué","name":"Panqué","ingredients":["½ kg de margarina","4 tazas de harina","¾ tazas de azúcar","100 gramos de pasas enharinadas","12 huevos","2 cucharadas de vainilla","1 lata de leche condensada","4 cucharaditas de polvo para hornear"],"steps":["Acreme la mantequilla con una espátula de madera o batidora.","Agregue el azúcar cernida 3 veces.","Agregue la lechera y bata hasta integrar todo.","Agregue los huevos uno a uno y dos cucharadas de vainilla.","Deje de batir con la batidora y agregue el harina de manera envolvente, cernida junto con el Royal agregando las pasitas enharinadas.","Engrase y enharine un molde para panqué, y precaliente un horno a 180°.","Hornee por 45 minutos o hasta que esté cocido."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPanqu%C3%A9","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/31/Panqu%C3%A9_de_nuez.jpg/960px-Panqu%C3%A9_de_nuez.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wotancito","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Papelón con Limón","name":"Papelón con Limón","ingredients":["Agua.","Panela de caña de azúcar.","Limón."],"steps":["Lo primero es disolver la panela de caña de azúcar en el agua, esta se corta en trozos pequeños o se ralla. En algunos mercados se puede conseguir con la panela ya triturada, en algunos lugares es conocida como Azúcar de macabo.","Luego se le exprime limón a la mezcla o se le añade zumo de limón.","Listo, se toma frió. Añadir hielo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPapel%C3%B3n_con_Lim%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/Papel%C3%B3n_con_lim%C3%B3n_2.jpg/960px-Papel%C3%B3n_con_lim%C3%B3n_2.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Muago","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Pan esenio","name":"Pan esenio","ingredients":["1 taza de trigo (espelta, kamut) cualquier variedad, también se puede usar alfalfa, avena, lentejas o maíz.","1/2 taza de dátiles descarozados (o uvas pasas), opcional.","1/2 taza de nueces, opcional","Pizca de sal"],"steps":["Para germinar las semillas, remojar el trigo durante 8 horas, filtrar el agua y dejarlo en el tamiz.","Humedecerlo una vez al día durante 2 o 3 días hasta que haya un brote de 2 a 3 cm.","Triturar todos los ingredientes juntos hasta obtener una pasta, no homogénea, para que pueden quedar algunos granos y trozos de pasas o dátiles. #Opcionalmente, se puede condimentar con una pizca de curry, anís o lo que deseen y, en la parte superior, se pueden poner pipas de calabaza o d pipas peladas.","Para deshidratarlo ante de comerlo, se puede usar el horno eléctrico a 50ºC o bien encenderlo y luego apagarlo, meter el pan y dejarlo toda la noche."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_esenio","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pan en olla GM","name":"Pan en olla GM","ingredients":["520 g harina de fuerza o integral.","350 g agua.","1 cucharada de azúcar, opcional.","1 cucharada sopera de aceite oliva.","1 cucharada colmada de sal."],"steps":["Poner en un bol el agua, la harina y en dos esquinas contrapuestas, el azúcar y la sal.","Amasar unos 5 minutos.","Sacar la masa con las manos aceitadas y formar bola.","Ponemos papel de horno en la base de la cubeta.",", , para que el primer levado.","Desgasificar la masa, quitando el aire.",", , para el segunda levado.",", , ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPan_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas a la importancia","name":"Patatas a la importancia","ingredients":["1 kg de patatas","3 huevos","1 cebolla pequeña","1 diente de ajo","3 tazas de caldo de carne","4 cucharadas soperas de harina","½ taza de aceite de oliva virgen extra","6 hebras de azafrán","1 rama de perejil","Sal"],"steps":["Elegir unas patatas que sean de un tamaño lo más uniforme posible, pelarlas, lavarlas bien y cortarlas en rodajas de un centímetro de grosor aproximadamente. Salar las patatas ligeramente. Poner harina en un plato y batir los huevos en otro. Pasar las patatas por harina y a continuación por los huevos batidos. Freír en abundante aceite caliente.","A continuación, hacer un majado en el mortero con el ajo, unas hebras de azafrán, unas ramitas de perejil y sal. Calentar tres cucharadas de aceite en una sartén y rehogar la cebolla, pelada y muy picada, hasta que esté dorada. Agregar una cucharada de harina, dar unas vueltas rápidas y añadir el majado, sin dejar de mover con cuchara de madera.","Seguidamente, colocar las patatas en una cazuela de loza o barro, regar con el contenido de la sartén y añadir las tres tazas de caldo de carne. Acercar al fuego y cuando comience a hervir, rectificar la sazón al gusto y dejar cocer a fuego suave durante veinte minutos, moviendo con cuidado de vez en cuando para evitar que se peguen y/o queden apelmazadas.","Una vez que hayan cocido ese tiempo, apartar del fuego, espolvorear la superficie con perejil picado y meterlas después en el horno bastante caliente, dejándolas cocer durante diez minutos más. Servirlas inmediatamente. Antes de llevar las patatas al horno, conviene ver si se han secado demasiado, pues en ese caso habría que añadir un poco de agua.","Esta receta tiene aproximadamente 480 kcal. por ración."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_a_la_importancia","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c7/CocinaPalentina-Patatas_a_la_importancia_001.JPG/960px-CocinaPalentina-Patatas_a_la_importancia_001.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Valdavia","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Patas de cerdo en salsa de almendras","name":"Patas de cerdo en salsa de almendras","ingredients":["4 Patas de cerdo","100 gramos de almendras tostadas","2 tajadas de pan frito","2 dientes de ajo","Perejil","Aceite","Sal","Harina"],"steps":["Pedimos que nos marquen las patas, las cocemos en agua abundante y las freímos pasadas por harina. Las reservamos, mientras preparamos la salsa de almendras.","Ponemos aceite en la sartén del mismo que hemos utilizado para freír las patas, añadimos una cucharada de harina y en un vaso de batir incorporamos todos los ingredientes necesarios para la salsa, lo batimos y agregamos este jugo a las patas para así darle un hervor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatas_de_cerdo_en_salsa_de_almendras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patacones antioqueños","name":"Patacones antioqueños","ingredients":["1 o 2 Plátano verdes"],"steps":["Abrir el plátano o plátanos bajo el chorro de la canilla o grifo, ya que el plátano verde mancha. Una vez abierto y lavado, cortar el plátano o los plátanos en trozos (cilíndricos), de unos 3 a 4 cm de largo.","Entretanto, en una sartén alta, poner a calentar aceite abundante. Una vez el aceite esté caliente, echar los trozos de plátano lavados y retirarlos cuando se doren un poco.","Una vez retirados y escurridos, se aplastan los trozos de plátano en una superficie plana como una tabla de cocina. Para aplastarlos, se colocan en sentido vertical y otra tabla o un martillo de cocina se aplastan hasta obtener unas plastas bien finas, como de medio centímetro de grueso, como una galleta.","Para que no se peguen durante el aplastamiento, se usa un trozo de bolsa de plástico entre las 2 superficies de las tablas, quedando el plátano en medio.","En la misma sartén, y con el aceite bien caliente, se van echando los trozos de plátano ya aplastados, o sea los patacones o patacones pisados crudos.","Se fríen por los 2 lados hasta que queden de un color dorado, y se van sacando de la sartén, colocándoles en un recipiente con papel de cocina para que escurran el aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatacones_antioque%C3%B1os","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pastel Azteca","name":"Pastel Azteca","ingredients":["Chiles poblanos","Tortillas de maíz","Jitomates","Chorizo","Calabacita","Cebolla","Crema de leche","Queso rallado para gratinar.","Aceite","Sal","Pimienta"],"steps":["Asar los chiles poblanos, retirar la piel, semillas y venas, y cortar en tiras.","Sofreír la cebolla picada en aceite, añadir el chorizo desmenuzado y freír brevemente.","Incorporar las calabacitas en trozos pequeños y los jitomates picados y molidos.","Agregar las rajas de chile y cocinar hasta que los ingredientes estén bien cocidos. Salpimentar y reservar.","Freír las tortillas en aceite caliente, escurrir y colocar una capa en el fondo de una fuente para horno.","Cubrir con el relleno de verduras y chorizo, añadir crema de leche y espolvorear con queso rallado.","Repetir las capas de tortillas, relleno, crema y queso hasta terminar, finalizando con queso rallado.","Hornear en horno precalentado a 180 °C durante 20 minutos.","Servir caliente en porciones."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastel_Azteca","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cf/Mesa_con_pastel_azteca%2C_fideo_seco_arroz_y_platanitos_fritos_y_para_acompa%C3%B1ar_frijoles_02.jpg/960px-Mesa_con_pastel_azteca%2C_fideo_seco_arroz_y_platanitos_fritos_y_para_acompa%C3%B1ar_frijoles_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Girlwithredhat","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Patatas a la carbonara","name":"Patatas a la carbonara","ingredients":["8 patatas","2 envases de nata","120 g de bacón","100 g de chorizo trozeado","75 g de queso rallado"],"steps":["Se trocean las patatas a formas circulares ,a continuación se calientas la nata y se vierte encima de las patatas y en lo harto se le proporciona el bacón,el chorizo troceado y por último el queso rayado pero sin fundir","Se calienta el horno a 120 grados y esperamos a que este caliente,cuando lo esté introduce la bandeja con las patatas preparadas y esperamos 20 minutos con el horno a 120 grados"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_a_la_carbonara","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pastel de carne murciano","name":"Pastel de carne murciano","ingredients":["1/2 de kg de carne de ternera picada","50 g de manteca de cerdo","Huevos duros","Chorizo","1/4 L de vino blanco","clavos y laurel","Sesos de cerdo (solo en la variedad llamada \"especial\")"],"steps":["En una sartén, poner la manteca y freir la carne, añadir el vino, el laurel y el clavo.","Extender la masa y poner el sofrito, los huevos duros picados y el chorizo en trocitos.","Los sesos se pueden añadir a la ternera o ponerlos encima del relleno.","Para la cobertura se enrolla el hojaldre formando un tronco del que se van cortando rodajas que luego se estiran con el rodillo hasta que queden muy finas y cubran la parte superior del pastel. Al estar enrollada la masa y cortar discos que posteriormente se aplanan es como se obtiene el hojaldre en forma de espiral.","Antes de meterlo al horno se unta el hojaldre con manteca."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastel_de_carne_murciano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Pastel_de_carne_de_Murcia-2011.JPG/960px-Pastel_de_carne_de_Murcia-2011.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Pastelitos criollos","name":"Pastelitos criollos","ingredients":["500 g de harina de trigo","300 g de manteca","1 pizca de Sal","500 g de dulce de membrillo","Cantidad necesaria de Aceite","400 g de Azúcar","1 vaso de Agua"],"steps":["Colocar la harina y la sal en un recipiente y agregar 150 g de manteca cortada en cubos.","Incorporar agua poco a poco hasta obtener una masa lisa y homogénea.","Dejar reposar la masa durante 20 minutos.","Estirar la masa hasta obtener un espesor aproximado de 1 cm.","Untar la superficie con 50 g de manteca derretida, espolvorear ligeramente con harina y doblar en tres partes.","Volver a estirar la masa y repetir el proceso con otros 50 g de manteca.","Refrigerar la masa durante 30 minutos.","Estirar nuevamente hasta alcanzar unos 3 mm de espesor y cortar cuadrados de aproximadamente 8 cm de lado.","Colocar un trozo de dulce de membrillo en el centro de la mitad de los cuadrados.","Humedecer los bordes con agua y cubrir con otro cuadrado colocado en diagonal.","Presionar y pellizcar los bordes para cerrar los pastelitos.","Freír en abundante aceite o grasa, comenzando con temperatura moderada y aumentando el calor para que se inflen y se doren uniformemente.","Preparar un almíbar hirviendo el azúcar con el agua durante unos minutos hasta obtener una coloración ligera.","Pasar los pastelitos fritos por el almíbar y dejar enfriar antes de servir.","El dulce de membrillo puede sustituirse por dulce de batata utilizando exactamente el mismo procedimiento.","La fritura debe comenzar con el aceite tibio para favorecer la formación de las capas hojaldradas.","Durante la cocción conviene bañar los pastelitos con el aceite caliente para lograr un mejor inflado.","Los pastelitos pueden decorarse con granas de colores inmediatamente después de pasarlos por el almíbar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastelitos_criollos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/25_de_Mayo_Pastelitos_con_dulce_de_membrillo_%284627370204%29.jpg/960px-25_de_Mayo_Pastelitos_con_dulce_de_membrillo_%284627370204%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cornelius Kibelka from Berlin, Germany","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Pasta brisa","name":"Pasta brisa","ingredients":["250 g de harina","125 g de mantequilla","100 g de azúcar en polvo","2 cl de agua","una pizca de sal","1 huevo, opcional"],"steps":["Ponga la harina en un bol y hacer un agujeron en forma de volcán","Vierta el agua en el volcán","Ponga la mantequilla","Ponga el azúcar en polvo (para la variante dulce) y una pizca de sal","Amase para formar una bola","Extienda la masa sobre papel vegetal, ponga el papel en el plato y hornee hasta que la masa quede dura","Descanso en la nevera: el reposo permite que la masa pierda elasticidad y, por lo tanto, que sea trabajada fácilmente. El reposo antes de cocinarla evita que se encoja. Es mejor dejarla reposar en el refrigerador, sobre todo cuando hace calor.","Congelación : esta masa se ​​congela bien, lleva aproximadamente una hora después de sacala para poderla trabajar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPasta_brisa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pasta brisa 2","name":"Pasta brisa 2","ingredients":["50 g mantequilla sin sal, suavizada","100 g de azúcar en polvo","1 cucharadita de ralladura de cáscara de limón","120 g harina llana (o normal), y un poco más para espolvorear","120 g de harina de patata"],"steps":["Cremar (batir) conjuntamente la mantequilla, el azúcar y la cáscara de limón en un bol.","Tamizar juntos la harina llana y la de la patata, formando un montículo una vez tamizada.","Hacer un hueco en el centro del montículo y añadir la mezcla cremada.","Amasar ligeramente hasta obtener una masa consistente.","Envolver la masa en film transparente y refrigerar durante 1 hora antes de su uso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPasta_brisa_2","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patacón","name":"Patacón","ingredients":["1 plátano verde"],"steps":["La preparación exige que el plátano sea verde, ya que el plátano maduro frito produce como resultado tajadas.","Usualmente, para la preparación del patacón se parte el plátano en rodajas gruesas, y se fríen en aceite caliente por un periodo corto de tiempo (hasta que se doren), luego de lo cual se sacan del sartén, se aplastan con una pataconera, rodillo de cocina o pataconera, y se vuelven a sumergir en el aceite vegetal hasta terminar de freírlos.","Se le quita la cáscara a un plátano verde y se corta transversalmente en pedazos de más o menos 5 cm de espesor, los cuales se fríen a fuego medio en abundante aceite alrededor de 1 o 2 minutos por cada lado o hasta que estén blandos y hayan cambiado del color rosa pálido del plátano crudo a dorados.","Luego se sacan del aceite, se dejan reposar unos minutos sin permitir que lleguen a ponerse duros, se aplanan en una pataconera o con un objeto firme y plano, y se vuelven a freír hasta que estén crujientes.","Opcionalmente, antes de la segunda fritura, se pueden pasar por agua de ajo (agua con varios dientes de ajo machacado) y sal.","Se pueden servir solos, con sal espolvoreada, y como acompañante de distintos platos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatac%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/dd/Patac%C3%B3n.jpg/960px-Patac%C3%B3n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luxbane","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pastela","name":"Pastela","ingredients":["1 Kg de pollo desmenuzado.","3 unidades de cebolla.","1 manojo de perejil fresco.","150 g de almendras.","3 cucharadas de aceite.","1 cucharadita de comino molido.","1 cucharadita de cúrcuma.","4 cucharadas de caldo de pollo.","8 hojas de masa filo.","50 g de mantequilla.","2 cucharadas de azúcar glas.","1 cucharadita de canela molida."],"steps":["Dorar el pollo desmenuzado en el aceite caliente y reservar.","En el mismo aceite sofreír las cebollas picadas junto con el perejil, el comino y la cúrcuma.","Añadir el caldo de pollo y cocinar hasta obtener una salsa espesa.","Incorporar nuevamente el pollo y las almendras, mezclar bien y dejar enfriar.","Refrigerar el relleno durante toda la noche para que adquiera consistencia.","Untar una sartén o molde con mantequilla y cubrir el fondo con varias hojas de masa filo.","Distribuir el relleno uniformemente sobre la masa.","Cubrir con las hojas restantes de masa filo y cerrar los bordes.","Hornear a 180 °C durante aproximadamente 30 minutos o hasta que la superficie esté dorada.","Espolvorear con azúcar glas y canela antes de servir.","La receta tradicional utiliza carne de paloma, aunque actualmente suele prepararse con pollo.","Dejar reposar el relleno durante una noche mejora notablemente la textura y el sabor final.","Para una superficie más crujiente, pincelar las capas superiores de masa filo con mantequilla derretida antes de hornear."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastela","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Pastela_moruna-Granda.JPG/960px-Pastela_moruna-Granda.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Pastel de un huevo en sartén con platanos y manzanas","name":"Pastel de un huevo en sartén con platanos y manzanas","ingredients":["1 huevo.","9 cucharadas de azúcar (80 g).","1 cucharada de zumo de medio limón.","150 ml de leche (puede ser vegetal) y, según los gustos, a veces no se pone.","1 taza de harina (150 g)","Esencia de vainilla (vainilla líquida) 1 cucharadita o de canela.","4 cucharadas de aceite (60 ml).","4 cucharaditas de bicarbonato.","2 plátanos o 2 manzanas o una mezcla de ambos."],"steps":["Se ponen en un bol el huevo, el azúcar, el zumo y la leche u se baten, preferentemente con unas varillas, hasta que se disuelva el azúcar.","Se echa la esencia de vainilla y el aceite, la harina y el bicarbonato, se remueven y se echa la lecha y de nuevo se vuelve a mezclar con las varillas.","Se cortan los plátanos en rodajas.","En la sartén, se esparce una cucharada de azúcar por toda la superficie y se van poniendo los plátanos.","Se echa por encima la masa, se tapa la sartén y se cocina con fuego bajo durante 20-25 minutos y se le da la vuelta (con ayuda de la tapadera o de un plato grande).","Se cocina con el mismo fuego bajo por el otro lado durante 3-4 minutos, sin tapadera.","Se sirve.","Otra forma de hacerla es extender al principio toda la azúcar en la sartén y poner la fruta, de forma que se vaya caramelizando a fuego lento, con la tapadera puesta, unos 15 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastel_de_un_huevo_en_sart%C3%A9n_con_platanos_y_manzanas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pastel de choclo","name":"Pastel de choclo","ingredients":["2 tazas de Maíz humedo tierno, denominado choclo.","2 cucharadas de Sésamo o ajonjolí.","2 cucharadas de linaza.","1/2 taza de harina de trigo.","1/2 taza de amaranto o kiwicha.","1/2 taza de azúcar.","2 huevos.","1/3 de taza de aceite de girasol.","1 cucharada de anís en grano entero.","1 y 1/2 cuharadita de bicarbonato.","1 cucharadita de vainilla líquida."],"steps":["Ponemos en la batidora los choclos, la linaza, el sésamo, el aceite, los huevos, la vainilla y lo trituramos todo, hasta obtener una pasta.","Se vierte en un bol para mezclar la pasta con el resto de ingredientes y los batimos con una espumadera de varillas, hasta obtener una masa.","Preparamos la sartén, untandola en aceite y echando un poco de harina que cubra toda la superficie y echamos la masa.","Se pone a fuego bajo durante una hora, con la tapadera puesta.","Se deja enfriar 15 minutos y ya se puede servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastel_de_choclo","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b2/Pastel_de_choclo_de_cliza.jpg/960px-Pastel_de_choclo_de_cliza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Búho Turquesa","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pasta al microondas","name":"Pasta al microondas","ingredients":["Pasta (100-150 g por comensal).","Agua (un libro por cada 100 gramos de pasta).","Sal","Orégano.","Otras especias al gusto.","Sal","Aceite."],"steps":["Se llena el recipiente con tapa, apto para microondas, con el agua (suficiente para luego cubrir la pasta), el aceite, la sal al gusto (normalmente una cucharadita), unos en el microondas (poner un plato debajo del tupper por si el agua se desborda y leer atentamente las precauciones recogidas en ).","Se añade la pasta, las especias y se pone en el microondas el tiempo que indique la bolsa de la pasta correspondiente (macarrones, espaguetis,etc). Por lo general, . Es conveniente , al menos, a mitad de cocción ().","Se deja reposar , tras lo cual se escurre y ya se puede servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPasta_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pastelitos de boniato de Isabel Alepuz","name":"Pastelitos de boniato de Isabel Alepuz","ingredients":["3 vasos de aceite de oliva","3 vasos de cazalla o anís seco","1 vaso de azúcar","1 vaso y cuarto de harina"],"steps":["Preparamos primero la masa de fuera. Para ello ponemos en una olla a calentar el aceite, el anís y el azúcar, sin dejar que la mezcla hierva.","Sacamos la olla del fuego y volcamos de golpe la harina en el contenido de la misma y removemos enérgicamente hasta conseguir una masa compacta.","Ponemos bolitas de masa en una hoja de papel que aplastaremos hasta conseguir un círculo fino de masa.","Reservamos los círculos de masa preparados para rellenar.","Empezamos ahora a preparar el relleno.","Cocemos los boniatos enteros y con piel.","Cuando estén cocidos los pelamos y trituramos, añadiendo al puré el azúcar.","Mezclamos bien los dos ingredientes, si queremos podemos utilizar un túrmix o un pasapuré para dejar la textura de la mezcla lo más suave posible.","Cuando tenemos la textura deseada se añade la canela al gusto y ponemos la masa de relleno a cocer a fuego muy lento y sin dejar de remover para que no se pegue.","Unos pocos minutos después se apaga el horno y se deja enfriar el relleno para poder hacer el pastel.","Cuando podamos manipular el relleno, vamos poniendo cucharaditas del mismo en los círculos de masa y los cerramos al estilo empanadilla, por la mitad, haciendo semicírculos.","Vamos colocando los pastelitos ya rellenos en una bandeja de horno y los espolvoreamos de azúcar.","Horneamos los pastelitos poco tiempo a fuego moderado, sólo queremos que queden un poco dorados."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPastelitos_de_boniato_de_Isabel_Alepuz","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pella con bacalao","name":"Pella con bacalao","ingredients":["500 gramos de Pella","300 gramos de bacalao","3 patatas","3 huevos","Aceite de oliva","Agua","Sal"],"steps":["Se pone a remojo el bacalao el día de antes. El día de su elaboración se escurre, se desmenuza y se rehoga en una sartén.","Ponemos una olla con agua y sal al fuego, cuando hierve le echamos la col y la dejamos cocer alrededor de 10 minutos. Cortamos las patatas como para tortilla, y las freímos. Batimos los huevos.","Escurrimos la verdura, incorporamos el bacalao y vamos añadiendo los huevos a la pella con el fuego encendido para que estos se cuajen y no paramos de dar vueltas para que se vaya mezclado con los demás ingredientes.","Para presentar en la mesa incorporamos las patatas fritas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPella_con_bacalao","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pencas de acelga con bechamel","name":"Pencas de acelga con bechamel","ingredients":["1kg de acelgas","3 patatas","Agua","100 gramos de jamón serrano","Para la :","leche","harina","sal"],"steps":["Limpiamos las hojas de la acelga, separando la hoja de la penca.","Ponemos una olla con agua y sal al fuego, cuando hierve le echamos las pencas troceadas. Incorporamos las patatas cortadas a rodajas.","Entre tanto hacemos la y freímos los taquitos de jamón.","Escurrimos el caldo, y dejamos la verdura en un asador añadiendo el jamón frito y la bechamel. Lo cubrimos de queso rallado y lo ponemos a gratinar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPencas_de_acelga_con_bechamel","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas chulas","name":"Patatas chulas","ingredients":["Patatas.","Aceite de oliva.","Sal.","Ajo y perejil."],"steps":["Pelamos las patatas","Se cortan las patatas en rodajas un poco gruesas, medio centímetro aproximadamente.","En una sartén vertemos abundante aceite de oliva virgen nuevo, y sin esperar a que se caliente, se echan las patatas, que saldrán entre cocidas y fritas.","Una vez fuera se dejan reposar en una fuente y se rocían con ajo y perejil picado y sal al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_chulas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Paté de alcaparras y aceitunas verdes","name":"Paté de alcaparras y aceitunas verdes","ingredients":["Alcaparras.","Aceitunas verdes","Ajo.","Orégano.","Aceite de oliva."],"steps":["Las alcaparras las ponemos en agua para eliminarle el vinagre, las escurrimos y secamos con papel secante.","Deshuesamos las aceitunas, las picasmos y junto las alcaparras y ajo las trituramos en la turmix.","Le ponemos aceite de oliva, el orégano y seguimos triturando hasta tener una pasta muy fina.","Se envasan en botes pequeños y se guardan en el frigorífico."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPat%C3%A9_de_alcaparras_y_aceitunas_verdes","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas a lo pobre con angelicos","name":"Patatas a lo pobre con angelicos","ingredients":["Patatas de freír.","Angelicos (masa de chorizo).","Gotas de vinagre.","Ajo.","Sal.","Aceite de oliva."],"steps":["En una sartén freímos los ajos laminados muy finos.","Cuando las tengamos hechas las patatas con unas gotas de aceite sofreímos los angelicos, le ponemos unas gotas de vinagre.","Ponemos las patatas en el plato, los angelicos encima y los ajos. Se espolvorea con perejil fresco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_a_lo_pobre_con_angelicos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pelotas de patata con bacalao","name":"Pelotas de patata con bacalao","ingredients":["Patatas.","Migas de bacalao desaladas.","Huevos","Harina.","Sal.","Aceite de oliva."],"steps":["En una ponemos a las patatas con el pellejo.","Le damos un templado al bacalao: cuando salga espuma lo sacamos y escurrimos.","Las patatas sin la piel las machacamos para hacer una papilla.","Mezclamos el bacalao con las patatas.","Cascamos varios huevos y batidos se los ponemos a esta masa.","Hacemos unas pelotas, se enharina y se van en aceite de oliva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPelotas_de_patata_con_bacalao","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pepián","name":"Pepián","ingredients":["1 kg de carne de res o pollo.","1 chile guaque","1 chile pasa","60 gramos de miltomate","60 gramos de ajonjolí.","60 gramos de pepitoria (semilla del Güicoy).","1 cáscara de plátano.","4 tomates.","1 cebolla.","2 dientes de ajo.","60 gramos de cilantro.","1 palito de canela.","1 litro de agua.","1/2 güisquil.","500 gramos de ejotes.","500 gramos de papas medianas.","sal y pimienta al gusto."],"steps":["Se pone en una cacerola la carne a cocer dentro del litro del agua, antes de que este en su punto, se agregan las verduras para su cocimiento.","Por aparte en un comal o sartén, poner a dorar los chiles, el miltomate, el tomate, la cebolla, el ajonjolí, pepitoria, los dientes de ajo, el palito de canela y la cáscara de plátano.","Después de que todos los ingredientes hayan dorado perfectamente, se licuan, con un poco del caldo donde se ha cocido la carne","Ese licuado se pone a hervir y espesar junto con el manojo de cilantro, por espacio de 30 minutos.","Se deja caer la carne y las verduras, para que los sabores se mezclen entre sí, y se deja hervir hasta espesar.","Para hacer pepián rojo debe de omitirse en chile guaque y la cáscara de plátano, y agregarle más tomate, algo de achiote y Chile pimiento o morrón.","Puede acompañarse con Arroz blanco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPepi%C3%A1n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pebre","name":"Pebre","ingredients":["1 Cebolla","1 Ají rojo","Cilantro (1 a 2 ramitas)","2 Tomates","Perejil","Sal a gusto"],"steps":["Pelar los tomates y la cebolla.","Mezclar en un pote, o plato hondo pequeño, el perejil, la cebolla picada, los tomates picados, el cilantro, el ají y la sal.","Revolver y aplastar con una pequeña cuchara de palo.","Dejar en la mesa y servir a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPebre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Arbre_del_pebre_004.jpg/960px-Arbre_del_pebre_004.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jordi coll costa","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Patitas a la vinagreta","name":"Patitas a la vinagreta","ingredients":["2 patas de cerdo cortadas en 6 trozos cada una","2 zanahorias medianas","450 gramos de ejotes","200 gramos de arvejas","1 taza de vinagre","Agua cantidad necesaria","3 hojas de laurel","2 ramas de tomillo","Sal y pimienta al gusto"],"steps":["Cocer las patas de cerdo, con el laurel, el tomillo, sal y pimienta al gusto, cubiertas con agua, en olla de presión a fuego mediano por 30 minutos (contados desde el momento que empieza a hacer ruido la olla).","Desvenar y cortar los ejotes en trozos sesgados de unos 2 a 3 cm. de largo.","Pelar las arvejas, descartar la cáscara.","Pelar y cortar la zanahoria a la , de no más de 3 cm. de longitud.","Cocer la zanahoria, las arvejas y los ejotes hasta que estén al dente, agregar sal al gusto.","Colocar en un refractario rectangular los trozos de patas de cerdo","Agregar por encima las verduras al dente.","Mezclar una taza de vinagre y una de agua, salpimentar y remover hasta que la sal y la pimienta se disuelvan.","Agregar el vinagre con agua al refractario.","Si necesita más líquido, agregar un poco más de agua mezclada con vinagre en partes iguales."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatitas_a_la_vinagreta","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pechuga de pollo al microondas","name":"Pechuga de pollo al microondas","ingredients":["Pollo","El aderezo, cuyos ingredientes iremos poniendo sobre el pollo uno tras otro.","Vino dulce, 1/2 copa."],"steps":["En un plato u otro envase apto para microondas, colocamos el pollo.","Se adereza con sal, pimienta, estragón, hierbas provenzales, oregano, un chorrito de aceite de oliva y el vino.","Se puede complementar, añadiendo opcionalmente más ingredientes al aderezo, como el comino molido y pimentón, que mezclaremos con el ajo y el aceite.","Se mezcla bien.","Se puede cubrir con un plato o una tapadera y se pone en el microondas 10 minutos.","Se puede acompañar de patata, cebolla y pimiento, al gusto.","Las patatas serían dos, cortadas por la mitad y rayadas como cuando se van a meter al horno. Se pondrían en el microondas acompañando al pollo, se le echaría a la vez el aderezo. Se pondría por el mismo tiempo, aunque si fuera insuficiente, iremos probando añadiendo más minutos, hasta que las patatas y la carnes estén blandas.","Si se añade la cebolla y el pimiento a plato, se han de cortar en juliana (en rodajas), incluyendo las patatas (para que todos tengan el mismo tiempo de cocción).","Otra forma de hacerlo, sobre todo cuando lleve más ingredientes que solamente el pollo, es poner 5 minutos a máxima potencia y luego a media potencia 15-20 minutos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPechuga_de_pollo_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas chips al microondas","name":"Patatas chips al microondas","ingredients":["3 Patatas","Sal y pimienta"],"steps":["Lavar y pelar las patatas.","Cortar las patatas en rodajas finas.","Se ponen en un recipiente apto para microondas o plato llano, los trozos de patata que quepan, calentándolos durante 9 minutos en el microondas.","Se van poniendo las distintas tandas y calentándolas de la misma manera, hasta concluir con las patatas.","Añadir sal y pimienta, al gusto y remover."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_chips_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas fritas al horno sin aceite","name":"Patatas fritas al horno sin aceite","ingredients":["2 Patatas","Sal y pimienta, opcionales y al gusto"],"steps":["Lavar y pelar las patatas.","Cortar las patatas en rodajas de 1 dedo de grosor y, a su vez, las rodajas en 4 o 5 partes.","Se aderezan con sal, pimienta y aceite.","Se precalienta el horno a 200ºC.","Se ponen en un recipiente apto para horno, calentándolas durante 30-40 minutos, de los cuales 10 son de grill por encima."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_fritas_al_horno_sin_aceite","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas en ajopollo en olla GM","name":"Patatas en ajopollo en olla GM","ingredients":["2 Patatas grandes, peladas y cortadas, preferentemente con un chasquido.","4 dientes ajo, con su piel y partidos por la mitad.","1 cebolla, partida a trozos.","Sal,pimienta y aceite, al gusto."],"steps":["Se ponen las patatas y cebolla en , , mientras removemos.","Cuando doren cancelamos.","Ponemos , , , ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_en_ajopollo_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pechuga de pollo rellena en olla GM","name":"Pechuga de pollo rellena en olla GM","ingredients":["1 pollo, despiezado.","Lonchas de jamón serrano.","Lonchas de jamón de york.","Lonchas de queso.","1 vaso de agua."],"steps":["Ponemos papel film sobre la tabla.","Vamos poniendo una loncha, filetes de pechuga que la cubran, una capa de lonchas de jamón serrano, una capa de lonchas de jamón de york, una capa de loncha de queso. Se le puede poner sal, pimienta y otras especias, al gusto.","Las enrollamos a lo largo usando el papel film que tienen debajo, hasta formar una especie de rollos.","Hace 2 más.","En la cubeta, ponemos la rejilla de vapor, el agua y la vaporera de la olla.","Ponemos los 3 rollos.",", , .","Sacamos la vaporera y se quitamos el agua con cuidado de no quemarnos.","Opcionalmente, podemos darle color dorado con el cabezal de horno. Para ello se echa un chorro de aceite, para cubrir la untar la base de la cubeta.","Ponemos los rollos en la cubeta.","Se pone el cabezal del horno (puede ser tanto con el aro, como sin él).",", , , con el cabezal para más de (si lo ponemos menos, el cabezal no arranca) y máxima potencia (1000w).","Pasados los 8 minutos, quitar el cabezal con cuidado de no quemarnos y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPechuga_de_pollo_rellena_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas con arroz y bacalao","name":"Patatas con arroz y bacalao","ingredients":["1 kilo de patatas","medio bacalao","300 gr de arroz","pimentón dulce, aceite, agua, sal y azafrán"],"steps":["Sofreímos el bacalao y lo reservamos.","En el mismo aceite sofreímos las patatas y reservamos.","En el mismo aceite sofreímos el pimentón removiendo y añadiendo el agua para que no se queme.","Incorporamos ahora las patatas, el bacalao y ponemos el azafrán.","Dejamos hervir todo unos diez minutos e incorporamos a la ebullición el arroz, rectificado de sal si procede.","El arroz debe quedar meloso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_con_arroz_y_bacalao","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Patatas tostadas con col de gorrino","name":"Patatas tostadas con col de gorrino","ingredients":["1 kilo de patatas","750 gr de col forrajera","4 dientes de ajo","4 huevos duros"],"steps":["Cocemos las patatas con agua.","A mitad cocción añadimos a la olla la col.","Una vez cocido todo, escurrimos bien los ingredientes.","Preparamos una sartén con aceite donde sofreiremos los ajos y antes de que estén muy dorados incorporamos las patatas y las coles hervidas y escurridas.","Removemos todos los ingredientes e incorporamos a la mezcla los huevos duros, mientras vamos picando la mezcla para darle textura de puré.","Vamos poco a poco extendiendo y aplanando la mezcla hasta darle aspecto de tortilla. Si es necesario se añade un poco más de aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPatatas_tostadas_con_col_de_gorrino","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pelotas del puchero de Potries","name":"Pelotas del puchero de Potries","ingredients":["250 g de carne magra de cerdo.","1 hígado picado de pollo (opcional).","1 huevo.","4 hojas de col.","perejil picado.","Un puñado de piñones.","Pan rallado o pan mojado.","Sal.","Una pizca de nuez moscada o canela (opcionales una de las dos especias)."],"steps":["Un plato hondo.","1 cuchara.","1 cuchillo.","1 rallador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPelotas_del_puchero_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pericana de Alicante","name":"Pericana de Alicante","ingredients":["6 unidades de ñoras","100 g de bacalao","cantidad necesaria de Aceite de oliva","1 diente de Ajo"],"steps":["u hornear las ñoras sin semillas a fuego lento, evitando que se quemen.","Dejar enfriar las ñoras y picarlas junto con el diente de ajo en un mortero.","Añadir el bacalao, que puede estar crudo o ligeramente asado, según preferencia.","Incorporar el bacalao desmenuzado a la mezcla anterior.","Añadir un buen chorro de aceite de oliva y mezclar bien.","Probar y ajustar la sal si es necesario.","Servir acompañado de pan de miga consistente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPericana_de_Alicante","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Perú libre","name":"Perú libre","ingredients":["1 onza de pisco","4-6 cubos de hielo","1 Coca cola","2 rodajas de limón","Para acompañar: brochetas de carne, ceviche de pescado. de mariscos o mixto."],"steps":["Sirva en vaso de cristal del tipo \"highball\".","Vierta el pisco en un vaso alto del tipo indicado, añada la coca cola y hielo al gusto hasta completar la capacidad del vaso.","Decore con dos rodajas de limón: una dentro del vaso y la otra insertada en el borde del mismo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPer%C3%BA_libre","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Feministas_renuncian_a_Nuevo_Per%C3%BA_por_su_alianza_con_Per%C3%BA_Libre.png/960px-Feministas_renuncian_a_Nuevo_Per%C3%BA_por_su_alianza_con_Per%C3%BA_Libre.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"CADENATVHYO","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Pesto","name":"Pesto","ingredients":["20 hojas o 30-50 g o 2 tazas de albahaca triturada.","12 piñones o 30 gramos o 2 cucharadas de piñón triturado.","2-3 dientes o 30 gramos de ajo picado.","A partir de 45cl o 30 gramos o 8 cucharadas de aceite de oliva virgen extra.","A partir de 50 g de queso parmesano recién rallado.","A partir de 50 g de queso pecorino romano recién rallado.","3 cucharadas de nata líquida o leche evaporada y/o 2 de crema de queso.","1 cucharada de mantequilla.","La albahaca puede acompañarse con una brizna de perejil o menta"],"steps":["Energía: 536 kilocalorías o 2208 kilojulios.","Proteínas 5,0 gramos.","Carbohidratos 3,0 gramos.","Grasas 56 gramos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPesto","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/65/Spaghetti_al_pesto_-_%C3%89ter.jpg/960px-Spaghetti_al_pesto_-_%C3%89ter.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Francesc Fort","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pescado a la sidra","name":"Pescado a la sidra","ingredients":["2 filetes de panga (se puede usar cualquier otro pescado blanco)","10 mejillones","0'25L de sidra de manzana","1 cuchara de postre de espesante (puedes usar harina)","Tomillo y romero","Aceite de oliva virgen","Sal"],"steps":["Coloca los filetes de pescado en un caldero ancho a fuego medio. Añade el tomillo y un chorrito de aceite de oliva virgen.","Cuando el agua comience a hervir, espera un minuto y dales la vuelta a los filetes. Añade el romero y otro chorrito de aceite. Echa sal al gusto.","Añade la sidra y los mejillones.","Cuando la salsa haya reducido un poco y el pescado esté hecho, saca los filetes y los mejillones y colócalos en los platos.","Añade el espesante y remueve la salsa hasta que espese un poco. Después rocía los filetes con la salsa y ¡a comer!","Puedes encontrar los filetes de panga congelados. Si es así, cuando los pongas al fuego déjalos congelados que ellos soltarán agua. Si los encuentras frescos, ponles medio vasito de agua en el caldero para que tengan con qué cocerse.","Mira bien el espesante que uses. Si es apto para salsas calientes, échalo tal cual. Si no, disuélvelo primero en un poco de agua fría para que no haga grumos. Si usas harina de trigo, necesitarás disolverla en el agua fría primero."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPescado_a_la_sidra","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Peras al vino","name":"Peras al vino","ingredients":["Peras de la variedad Roma.","Azúcar.","Canela en rama.","Vino de mesa tinto."],"steps":["Pelamos las peras y le quitamos el corazón, las partimos en octavos.","En una perola ponemos el vino, el azúcar que disolveremos en el este, la canela en rama.","Dejamos cocer hasta que las tengamos bladas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPeras_al_vino","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ee/Peras_al_vino_-_moverelbigote.jpg/960px-Peras_al_vino_-_moverelbigote.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Javier Leiva from Vic, Barcelona","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Pescado en adobo","name":"Pescado en adobo","ingredients":["Pescadilla troceada en tacos.","Harina.","Ajo.","Azafrán.","Perejil fresco.","Vinagre.","Aceite de oliva."],"steps":["En un mortero machacamos el ajo, el perejil fresco, el azafrán y la sal, le agregamos el vinagre y se lo vertemos al pescado que lo tendremos en una fuente.","Se le pone el aceie de oliva y lo dejamos marinar durante 24 horas.","Pasado este tiempo, en una sartén con aceite de oliva lo vamos enharinando y friendo.","Se sirve bien caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPescado_en_adobo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9f/Pescado_con_hoja_santa.jpg/960px-Pescado_con_hoja_santa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"German matus","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Picatostes borrachos","name":"Picatostes borrachos","ingredients":["Rebanadas de pan asentado.","Azúcar.","Canela.","Vaso de vino tinto.","Aceite de oliva."],"steps":["Cortamos el pan en rebanadas y lo freímos en aceite de oliva, lo sacamos y dejamos sobre papel absorbente.","Lo colocamos en un plato donde le ponemos varias cucharadas de vino tinto, azúcar y canela.Se toman a temperatura ambiente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPicatostes_borrachos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pescado guisado con mensí","name":"Pescado guisado con mensí","ingredients":["1 kilo de filete de pescado","2 cucharadas de mensi","2 cucharaditas de sal","7 cebollitas chinas","Aceite","1 cucharada de sillao","2 dientes de ajos molidos","2 cucharadas al ras de chuño","1 trozo chico de kión aplastado","1 cucharadita de sazonador ajinomoto"],"steps":["Limpiar bien el pescado y cortarlo en trozos grandes.","Condimentar con sal y freir en una sartén con aceite caliente hasta que estén bien dorados, reservar en una fuente.","En la misma sartén, dorar el ajo en dos cucharadas de aceite, agregar el mensi, el kión, una taza de agua, el sazonador y las cebollitas chinas picadas.","Añadir chuño diluido en un poco de agua fría.","Revolver bien y en cuanto espese, verter esta salsa sobre el pescado reservado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPescado_guisado_con_mens%C3%AD","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Picadillo de Chorizo","name":"Picadillo de Chorizo","ingredients":["1 kg carne picada en trozos gruesos (entre 10 y 16 milímetros)","100 g de panceta picada en trozos medios (unos 5 milímetros)","32 g de pimentón (dulce, picante o una combinación de ambos)","20 g de sal fina.","16 g de ajo finamente troceado.","15 gramos de orégano.","Pequeñas cantidades de otras especias, según la zona (tomillo, perejil, pimienta blanca, etc..)"],"steps":["En 100cl de vino blanco (o agua) se mezclan todos los condimentos (pimentón, ajo, sal y orégano). Se añade la pasta resultante a la carne picada, amasándola. Este proceso se denomina adobo.","Una vez adobada la carne se comprime de forma que se elimine todas las burbujas de aire, se introduce en un recipiente cerrado y se guarda entre 12 y 36 horas en el frigorífico. Para periodos superiores a cuatro días se recomienda congelar.","Cocinarlo en una sartén a fuego medio durante diez minutos. No poner en la sartén ningún tipo de aceite o grasa. Remover con una cuchara de madera constantemente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPicadillo_de_Chorizo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a4/Picadillo_de_chorizo.JPG/960px-Picadillo_de_chorizo.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Pico de gallo","name":"Pico de gallo","ingredients":["2 Tomates redondo (consistente, no demasiado maduro)","1 Cebolla","1 taza de hojas de cilantro","1 Ají jalapeño","Jugo de media naranja","Jugo de medio limón","Sal a gusto","Pimienta a gusto"],"steps":["Cortar la cebolla y el tomate en grande (entre 2 y 4 mm de lado).","Picar muy finamente el cilantro y el jalapeño (sin semillas ni nervaduras).","Unir los ingredientes y agregar el jugo de naranja y de limón.","Se puede reemplazar el jalapeño por salsa picante tipo Tabasco.","Se puede reemplazar el jugo de naranja por media cucharadita de azúcar.","Una vez preparada dejar concentrar los sabores por al menos dos horas en refrigerador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPico_de_gallo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/3f/Tacos_de_carne_con_salsa_pico_de_gallo_%2854330%29.jpg/960px-Tacos_de_carne_con_salsa_pico_de_gallo_%2854330%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Piernas de cabrito a dos fuegos","name":"Piernas de cabrito a dos fuegos","ingredients":["2 piernas de cabrito recortado forma de jamón.","1 cucharada de piñones.","1 cebolla grande.","2 dientes de ajo.","1 cucharadita de perejil.","2 hojas de laurel.","2 tazas de caldo o agua.","1 taza de vino blanco.","4 cucharadas soperas de aceite de oliva.","Harina","6 granos de pimienta"],"steps":["Se salpimentan las piernas y luego se enharinan.","Dorar las piernas con los ajos.","Dorar los piñones. Reservar.","Se incorpora a las piernas la cebolla picada para dorarla lentamente y a continuación se coloca todo en una cazuela, lo más recogida posible.","Se agrega el caldo o agua, con el laurel y los granos de pimienta y se deja hervir a fuego bajo.","Por último, se incorpora el vino, el perejil y los piñones machacados y se coce hasta que la carne esté suelta.","Se puede emplatar usando la misma cazuela."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPiernas_de_cabrito_a_dos_fuegos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Picante de suero","name":"Picante de suero","ingredients":["⅜ -algo menos de medio litro- de suero Silva –o parecido-","1 lt de suero Cherry (cremoso), siempre refrigerado –los làcteos a temperatura ambiente se desnaturalizan-, el suero picante fermenta sòlo, algunos lo prefieren màs o menos ‘chillòn’ -fermentado-","2 cabezas de ajo-al gusto-","una cucharadita de pimienta negra u otra segùn la preferencia","1 –al gusto dependiendo del picante de selecciòn- ají chirele (picante) sin semilla…puede ser cualquier otro picante de Su preferencia –pulposo o nò-","1 pizca de orègano/comino al gusto","Cilantro al gusto –al final- molido o ramitas"],"steps":["pasar por la licuadora las especies con una taza de suero lìquido","puede licuar el ajo y el picante si asì lo prefiere, de esta forma se obtiene el buen sabor rápidamente, algunos comensales prefieren el picadillo","mezcla todo el suero con paleta –el picante es irritante a las manos-","envasa en dispensador o frasco/jarra/botellòn o tapara curada.","agrega cilantro al gusto","refrigera el suero picante, se emulsifica por el ajo dando una mezcla densa homogènea; agita el envase contentivo del suero antes de servir","puedes sustituir el suero por el de cabra, imagino que de oveja y bùfala tambièn"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPicante_de_suero","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pepián de cuy","name":"Pepián de cuy","ingredients":["2 unidades de Cuy","2 tazas de Choclo tierno desgranado","1 Cebolla","2 dientes de Ajo","2 unidades de Ají colorado","2 cucharadas Harina de maíz","100 g de Maní","cantidad necesaria de Aceite","cantidad necesaria Sal","2 tazas de Arroz","4 unidades Papas"],"steps":["Lavar y pelar el cuy en agua caliente, luego eviscerar y cortar en cuatro trozos.","Espolvorear los trozos de cuy con harina de maíz.","el cuy en aceite caliente hasta que esté dorado y reservar.","En una cacerola aparte, preparar un aderezo con cebolla, ajo y ají colorado finamente picados, en aceite.","Agregar el choclo tierno al aderezo y cocinar hasta formar una mezcla espesa.","Incorporar el cuy frito al guiso y añadir el maní molido.","Cocinar a fuego lento hasta integrar los sabores.","Servir acompañado de arroz graneado y papas sancochadas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPepi%C3%A1n_de_cuy","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Picante a la tacneña","name":"Picante a la tacneña","ingredients":["¼ kg de Ají colorado seco","1 kg de estómago de res","½ unidad de pata de res","100 g de Charqui","3 kg Papas","¼ l Aceite","1 puñado Orégano seco","cantidad necesaria de Ajo molido","cantidad necesaria de Sal"],"steps":["Retirar las pepas y venas del ají colorado seco y licuarlo junto con el ajo molido.","Cocer las papas hasta que estén blandas y reservar.","Asar el charqui al fuego y cortarlo en trozos pequeños.","Cocer el ají molido durante al menos 3 horas hasta que reduzca y espese.","Añadir el aceite al ají cocido y continuar la cocción hasta obtener una consistencia espesa y burbujeante.","Cocer la guata y la pata de res, luego cortarlas en tiras no muy largas ni delgadas, reservando el caldo.","Pelar y aplastar las papas cocidas con las manos.","Incorporar al ají el caldo reservado, las papas aplastadas, el charqui, la guata y la pata.","Cocinar todo junto hasta que hierva nuevamente.","Añadir sal al gusto y el orégano seco.","Servir acompañado de pan o marraqueta, opcionalmente con arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPicante_a_la_tacne%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pizza","name":"Pizza","ingredients":["Harina","Huevo","Levadura","Sal","Aceite de oliva","Tomate frito","Orégano","Queso","Jamón cocido","Repartimos tomate por la superficie.","Repartimos queso, o tranchetes en trocitos pequeños.","Repartimos jamón de york y atún, o lo que nos venga en gana según nuestro gusto.","Trituramos un poco de tomate natural sobre todo, y un poco de queso rayado.","Si queremos podemos coger un poco de orégano y lanzarlo sobre la pizza","Pizza2"],"steps":["Repartimos tomate por la superficie.","Repartimos queso, o tranchetes en trocitos pequeños.","Repartimos jamón de york y atún, o lo que nos venga en gana según nuestro gusto.","Trituramos un poco de tomate natural sobre todo, y un poco de queso rayado.","Si queremos podemos coger un poco de orégano y lanzarlo sobre la pizza","Pizza2"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPizza","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a1/Pizza_Tradici%C3%B3n_Napolitana.jpg/960px-Pizza_Tradici%C3%B3n_Napolitana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Rjcastillo","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pimientos rellenos","name":"Pimientos rellenos","ingredients":["8 pimientos del Piquillo asados y limpios","1/4 kg de carne picada","Harina","Ajo y perejil","Pimentón"],"steps":["Se prepara la carne picada sofriéndola con ajo y perejil.","Se añade un poco de harina y un poco de leche.","Con esta mezcla se rellenan los pimientos y se depositan en una cazuela de barro.","Se sofríe un ajo y se añade una cucharada de harina y pimentón.","Se deja hervir un poco añadiendo sal","Se vierte sobre los pimientos rellenos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPimientos_rellenos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Pimientos_del_piquillo_rellenos_en_cazuela.jpg/960px-Pimientos_del_piquillo_rellenos_en_cazuela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Mejuto","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Pisco sour","name":"Pisco sour","ingredients":["3 onzas Pisco del Perú","1 onza de Jugo de limón verde","1 onza de Jarabe de goma","1 unidad de Clara de huevo","6 cubos de Hielo","1 a 2 gotas de Amargo de Angostura"],"steps":["Colocar en una coctelera el pisco, el jugo de limón, el jarabe de goma y el hielo.","Agitar enérgicamente hasta integrar completamente los ingredientes.","Servir la mezcla en una copa.","Añadir la clara de huevo y batir nuevamente si se utiliza licuadora (primero sin clara y luego incorporándola por unos segundos).","Decorar con 1 o 2 gotas de amargo de Angostura.","Opcionalmente, utilizar mezcla de dos tipos de pisco (uno puro y otro aromático) para mejorar el sabor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPisco_sour","country":"Peru","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/39/Barranco-_Ministro_de_la_Producci%C3%B3n_lanz%C3%B3_la_Feria_Per%C3%BA_Produce_por_el_D%C3%ADa_Nacional_del_Pisco_Sour._-_55078984193.jpg/960px-Barranco-_Ministro_de_la_Producci%C3%B3n_lanz%C3%B3_la_Feria_Per%C3%BA_Produce_por_el_D%C3%ADa_Nacional_del_Pisco_Sour._-_55078984193.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ministerio de la Producción","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Pinchos morunos diversos","name":"Pinchos morunos diversos","ingredients":["Carne de magro de cerdo","Pimienta.","Ajo.","Guindilla molida.","Azafrán.","Sal","Aceite de oliva","Carne de magro de cerdo y pechuga de pollo.","Pimentón picante.","Vino blanco.","Orégano.","Sal.","Aceite de oliva.","Carne de cordero y ternera.","Tomillo.","Azafrán.","Ajo.","Pimentón picante.","Sal.","Aceite de oliva.","Carne de pechuga de pollo y champiñones del mismo tamaño.","Tomillo y orégano.","Ajo.","Sal ahumada de especias.","Vino blanco.","Aceite de oliva."],"steps":["Preparamos unas brasas preferentemente de varias maderas como pueden ser pino, encina y oliva se retiran los tizones que tiren humo.","Los vamos ensartando altenados, los ponemos en la parrilla para que vallan haciéndose.","Se toman bien calientes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPinchos_morunos_diversos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pipirrana guardeña","name":"Pipirrana guardeña","ingredients":["Tomates rojos.","Huevo cocido.","Miga de pan.","Pimiento verde.","Cebolleta.","Ajo.","Atún.","Alcaparrones/Aceitunas machacadas","Sal.","Vinagre.","Aceite de oliva"],"steps":["Pelamos los tomates, le quitamos las tripas y los picamos en una fuente, picamos el pimiento y la cebolleta.","En un mortero con sal machacamos el ajo, la punta del pimiento verde, las yemas de los huevos cocido,la miga de pan remojada le ponemos aceite y vinagre y un poco de agua.","El atún se le pone migado. Se mezcla todo bien.","Se le pone este majado junto con la clara troceada, al picado de hortalizas y se guarda en la nevera dos horas antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPipirrana_guarde%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pimientos asados con vinagreta de comino","name":"Pimientos asados con vinagreta de comino","ingredients":["3 chiles pimientos","2 dientes de ajo","4 cucharadas de aceite de oliva","2 cucharadas de comino molido","2 cucharadas de vinagre","Sal al gusto"],"steps":["Precalentar el horno a 180 ºC.","Envolver los pimientos en papel aluminio y colocarlos en el horno por 30 minutos.","Pelar y picar el ajo","Montar la vinagreta mezclando el aceite, vinagre, ajo, comino y sal","Pelar los pimientos y cortarlos en tiras finas","Para emplatar, colocar los pimientos y bañarlos con la vinagreta","Refrigerar por algunas horas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPimientos_asados_con_vinagreta_de_comino","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pizza diavola","name":"Pizza diavola","ingredients":["Masa","Tomate","Mozzarella","Aceite de oliva","Salsiccia picante","Orégano","Cebolla"],"steps":["Extendida la masa en el molde, habiendo espolvoreado la superficie de harina para que no se pegue.","En el horno con cocción ventilada, temperatura máxima, 5 minutos poner la masa, para que empieze a inflarse y se forme un mínimo de costrita, que la dejará crujiente en supeficie y suave dentro.","Sacarla, poner el tomate, la salsiccia picante y todo de nuevo al horno 10-15 minutos.","Cuando falten 5-10 minutos, poner el queso para que funda bien sin quemarse, y el aceite.","La pizza diavola es una manera común de llamar la pizza, en las pizzerias italianas, cuando lleva salsiccia piccante (calabresa) o salsiccia dolce con pimentón (napolitana), algo parecido al chorizo, algo picante."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPizza_diavola","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pizza2","name":"Pizza2","ingredients":["400 a 500 g de Harina de trigo (no de fuerza, opcional integral)","1 sobre (2 partes) de Gasificante o levadura","200 ml de Agua caliente","100 ml Aceite de oliva","1 pizca de Sal","A elección Pimentón dulce","A elección Orégano"],"steps":["Precalentar el horno a 200 °C.","Colocar la harina en un bol y formar un hueco en el centro.","Añadir en el hueco el gasificante o la levadura.","Incorporar el agua caliente, el aceite, la sal y el pimentón o el orégano, según preferencia.","Amasar hasta obtener una masa homogénea que no se pegue, ajustando la harina si es necesario.","Dejar reposar la masa durante unos minutos.","Enharinar la superficie de trabajo y estirar la masa con un rodillo.","Pinchar la masa con un tenedor antes de añadir los ingredientes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPizza2","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pipián","name":"Pipián","ingredients":["Agua","Ajo","Canela","Cebolla","Cebolleta","Maní","Papas","Sal","Soperas de aceite vegetal","Soperas de color"],"steps":["Se lavan las papas y con la punta de un cuchillo se les quitan los llamados \"ojos\". que son los bajorrelieves de la corteza.","Se parten las papas en trozos circulares ni tan gruesos ni tan delgados.","Se pica una cebolla grande, una cebolleta y se machaca un ajo.","Se ponen las papas, la cebolla, la cebolleta y el ajo en una olla grande a cocinar, añadiéndole solamente un vaso y medio de agua.","Se le agregan a estos ingredientes 2 cucharadas soperas de aceite vegetal.","Se le agrega una chucharada sopera de color y una cucharadita de sal. Nota: el color es una preparación de achiote disuelto en agua.","Se le agrega una astilla de canela.","Mientras se cocinan las papas con los otros ingredientes, se licúa una bolsa de maní con un vasito y medio de agua. Posteriormente, se agrega este maní molido a la olla en donde se cocinan las papas, las cuales ya deben presentar un aspecto parecido al puré.","Se continúan machacando las papas y triturándolas con una cuchara de palo, hasta que seque el puré completamente y tome una contextura espesa.","El pipián debe estar listo para consumir inmediatamente después de su cocción."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPipi%C3%A1n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/80/Olla_con_pipi%C3%A1n_verde.jpg/960px-Olla_con_pipi%C3%A1n_verde.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ehécatl Cabrera","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pizza con cerveza sin levadura en sartén","name":"Pizza con cerveza sin levadura en sartén","ingredients":["Base:","200-250 gr. harina de trigo.","115-125 gr. cerveza (según la cantidad de harina que hayamos puesto).","10 gr. aceite de oliva (2 cucharadas).","Sal (una cucharadita rasa).","Agregado:","Queso rallado o en tiras","Orégano seco.","6 lonchas de jamón york.","5 lonchas de queso para fundir.","1 lata de atún al natural.","Aceitunas.","Podemos añadir más ingredientes o sustituir los aquí puestos, a nuestro gusto, siempre que dejemos los tres primeros."],"steps":["En un bol, ponemos la harina, la sal, la cerveza y comenzamos a amasar durante unos 5 minutos.","Se bolea la masa y se deja reposar tapada 30 minutos.","Se le da la forma redonda de pizza y se pone en la sartén (de unos 26 cm) y se va pinchando en toda la superficie con un tenedor.","Se enciende el fuego a mitad de potencia y se cubre con una tapadera durante 20 minutos.","Se le da la vuelta a la masa y se pone el relleno: queso en lonchas, tomate, jamón york, atún, queso rallado, aceitunas y oregano.","Se sube el fuego a algo más de 2/3 de su potencia máxima, mientras se pone la tapa a la sartén, durante 5 minutos.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPizza_con_cerveza_sin_levadura_en_sart%C3%A9n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pimientos rellenos de tortilla de Encarna de Potries","name":"Pimientos rellenos de tortilla de Encarna de Potries","ingredients":["4 pimientos italianos.","4 patatas medianas para el relleno.","2 patatas partidas por la mitad para la base.","4 huevos frescos.","2 cebollas medianas.","Aceite de oliva.","Sal.","Condimentos al gusto."],"steps":["Cazuela plana para el horno.","1 cuchara.","1 cuchillo.","1 tenedor","1 rallador.","Sartén.","Plato.","Palillos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPimientos_rellenos_de_tortilla_de_Encarna_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pimientos rellenos de Magda de Potries","name":"Pimientos rellenos de Magda de Potries","ingredients":["8 Pimientos rojos medianos","375 g de arroz.","200 g de judía de \"careta\".","100 g de habichuelas blancas.","225 g de garrofón.","375 g de atún de sorra..","1-2 de tomates rallados para sofreír.","3 tomates para cortar a rodajas y coronar los pimientos.","2 pencas de cardo.","2-3 dientes de ajo.","Un ramo abundante de perejil.","Azafrán.","Aceite de oliva.","Sal."],"steps":["Cazuela honda.","1 cuchara.","1 cuchillo.","1 tenedor.","1 espátula.","1 rallador.","1 plato.","Papel de horno"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPimientos_rellenos_de_Magda_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Plumas al estilo leñador","name":"Plumas al estilo leñador","ingredients":["500 g de pasta","30 g de ceps secos (Boletus edulis), o mejor todavía, 300 g de frescos, si se dispone de ellos.","4 cucharadas soperas de aceite de oliva virgen extra","1 cucharilla (de café) de ajo, muy picado","1 cucharada sopera de perejil","350 g de champiñones (Agaricus bisporus)","250 g de tomate enlatado, cortados en trozos grandes y con su jugo","30 g mantequilla","6 cucharadas soperas de queso Parmigiano Reggiano","sal","pimienta negra, recién molida"],"steps":["Remojar los hongos secos en un recipiente con 250 ml de agua tibia durante 30 minutos, por lo menos. Sacarlos, escurrir el exceso de agua en el mismo recipiente, enjuagarlos en el grifo de agua fría y cortarlos en trozos grandes. Filtrar el agua en el que han estado sumergidos con una tela o un filtro de café.","Poner el aceite de oliva y el ajo en una sartén grande, a fuego entre mediano y fuerte, cocinar hasta que el ajo comience a cambiar de color, luego incorporar el perejil.","Agregar los hongos con el agua filtrada y cocinar hasta que se haya evaporado.","Añadir los hongos frescos y cocinar hasta que se haya evaporado el agua que sueltan.","Agregar los tomates, sazonar con sal y pimienta y cocinar hasta que se separe el aceite. Retirar del fuego.","Poner a hervir una olla con 4-5 litros de agua y una cucharada de sal. Cocer la pasta.","Cuando esta esté casi cocinada volver a poner la salsa al fuego y añadir la mantequilla y el queso rallado. Servir enseguida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPlumas_al_estilo_le%C3%B1ador","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo al Lois","name":"Pollo al Lois","ingredients":["Pollo","Calabacín","Guisantes","Coles de Bruselas","Judías verdes","Zanahoria","Espinacas (opcional)","Ajo","Perejil","Laurel","Pimiento verde","Pimiento rojo","Pimentón dulce","Brandy","Vino tinto","Patatas","Aceite de oliva","Sal"],"steps":["Precalentar el horno a 200–250 °C.","En una fuente de hornear, distribuir un poco de aceite en la base.","Colocar el pollo limpio y abierto, rodeándolo con guisantes, calabacín fileteado, coles de Bruselas, zanahoria en dados, patatas troceadas, judías y pimiento verde en aros.","Añadir por encima del pollo el pimiento rojo fileteado.","En un bol, mezclar aceite, vino tinto, pimentón dulce, ajo machacado con perejil y sal.","Bañar el pollo y las verduras con esta mezcla, reservando un poco para regar a media cocción.","Hornear durante 45–50 minutos, regando nuevamente con la salsa a mitad de cocción.","Servir directamente en la bandeja de horneado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_al_Lois","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Piñonate","name":"Piñonate","url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPi%C3%B1onate","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Platos típicos de Alfarnate/Potage de garbanzos y habichuelas","name":"Potage de garbanzos y habichuelas","ingredients":["¼ kg de garbanzos, previamente en remojo el día anterior.","¼ kg de alubias, previamente en remojo del día anterior.","Pimiento rojo, preferentemente ya hervido y sin piel.","5 o 6 ajos.","½ kg de bacalao (desalado anteriormente).","Aceite.","Una cucharadita de pimentón dulce.","Aderezar al gusto con pimienta, orégano, cominos y vinagre."],"steps":["Se pone a hervir los garbanzos y las habichuelas.","Se hace un sofrito de tomate y cebolla.","Se hierve el pimiento rojo, se saca y se raspa la pulpa y se echa al potaje, junto con el resto de ingredientes. Se deja al fuego unos 60 minutos.","Unos 10 min antes de apartarlo del fuego se le echa el bacalao."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPlatos_t%C3%ADpicos_de_Alfarnate%2FPotage_de_garbanzos_y_habichuelas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo al ajillo con patatas","name":"Pollo al ajillo con patatas","ingredients":["1 pollo","5 dientes de ajo","200 ml de vino blanco","20 ml de vinagre (2 ó 3 cucharadas soperas)","1 vaso de agua","Patatas","1 cucharada de harina","Aceite","Sal","Pimienta","Perejil o cilantro"],"steps":["Se prepara el picadillo de ajo, perejil, vino, vinagre y agua.","Se pone el pollo cortado y aderezado con sal y pimienta en la olla con aceite.","Se echa la harina cuando el pollo esté dorado y se añade el picadillo y se cocina 20 minutos.","En una sarte aparte, se frien las patatas (también se pueden usar las preparadas hervidas), cortadas en cuadraditos.","Cuando veamos que el pollo este tierno, se echan las patatas unos minutos y se adereza con la sal.","Llevar a la mesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_al_ajillo_con_patatas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Alitas_de_pollo_al_ajillo_con_patatas_a_lo_pobre.jpg/960px-Alitas_de_pollo_al_ajillo_con_patatas_a_lo_pobre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Avicentegil","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pollo Tikka Masala","name":"Pollo Tikka Masala","ingredients":["675 g de .","2 cucharadas de aceite de semilla de mostaza (ver Notas, consejos y variaciones a continuación).","4 dientes de ajo grandes , finamente picados.","200 g de cebolla finamente picada (opcional).","1 lata de tomates ciruela picados.","1-4 chiles verdes frescos picados (dependiendo de la fuerza de los chiles y la fuerza deseada de la salsa).","2 cucharadas de cilantro fresco picado (hojas de cilantro).","50 ml de crema simple.","1 cucharada de vinagre, de malta (o extracto de tamarindo).","2 cucharadas de pasta de curry.","2 cucharadas de pasta tandoori masala.","1 cucharada de pasta de tomate.","1 cucharada de garam masala."],"steps":["Calienta el aceite en un wok (si está disponible, de lo contrario una sartén grande).","Agregue el ajo y las cebollas (si está usandolas) y saltee hasta que se doren.","Agregue las pastas de curry y mezcle bien, agregue un poco de agua o yogur.","Añada el pollo tikka cocido y saltee durante dos minutos para calentar.","Agregue los tomates, el vinagre, la pasta de tomate y los chiles y cocine a fuego lento durante cinco minutos. Agregue más agua si es necesario.","Agregue la crema, garam masala y cilantro picado y cocine a fuego lento durante unos minutos.","Adorne con cilantro fresco y sirva con pan Naan , arroz de color amarillo con cúrcuma o arroz bismati, bhujia de cebolla y / o una copa de vino blanco ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_Tikka_Masala","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Plato agridulce","name":"Plato agridulce","ingredients":["1/2 de taza de azúcar.","1 cucharada de almidón de maíz o maicena.","1/3 de taza de vinagre, preferentemente de vino tinto.","1 cucharada de salsa de soja.","567 g de piña enlatada con su jugo, sin azúcar.","Cerezas marrasquino.","Pescado o carne cocinados (sugerida: pollo o cerdo).","Apio."],"steps":["Mezclar el azúcar moreno y el almidón de maíz.","Agregue el vinagre, la salsa de soja y la mayoría del jugo de piña.","Calentar hasta que hierva, mientras se remueve constantemente.","Reducir el calor y agregar carne precocida, trozos de piña, cerezas y apio.","Cocine hasta que el apio comience a ablandarse.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPlato_agridulce","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo al chilindrón","name":"Pollo al chilindrón","ingredients":["1 pollo tierno (mejor campero)","1 cebolla","2 pimientos verdes","1 pimiento rojo","4 tomates maduros","3 dientes de ajo","aceite de oliva","sal"],"steps":["Después de limpio se trocea el pollo y se pone en la cazuela para que se rehogue dándole vueltas para que se dore por todos los lados.","Una vez que ha cogido color se agrega la cebolla picada, el pimiento verde y los tomates pelados y troceados, además de los dientes de ajos en láminas.","Asamos el pimiento rojo y le quitamos la piel. El pollo se ira haciendo a fuego no muy fuerte y al final se agregará el pimiento asado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_al_chilindr%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6c/Pollo_al_chilindr%C3%B3n-01.jpg/960px-Pollo_al_chilindr%C3%B3n-01.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Josue Mendivil","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Pollo en salsa de tomate","name":"Pollo en salsa de tomate","ingredients":["500 g de filetes de pollo","4 patatas grandes","1 cebolla grande","1 pimiento verde","300 g de tomate frito","2 dientes de ajo","aceite de oliva","1/2 vaso de vino blanco","8 hojas medianas de lechuga","pimienta blanca y sal"],"steps":["Tomamos una sartén grande, vertemos sobre ella 1/2 litro de aceite de oliva y la ponemos a calentar a fuego intenso.","Pelamos, lavamos y cortamos las patatas en tiras, al gusto.","Volvemos a lavar las patatas, ahora con un escurridor bajo el grifo, y sazonamos al gusto con sal.","Una vez esté caliente el aceite de la sartén, las echamos para freír. Debemos estar pendientes de las patatas porque no deben comenzar a dorarse (luego queremos que se cuezan con el tomate y tomen su sabor).","Cuando estén en su punto, las retiramos de la sartén y las dejamos escurrir sobre un plato con un par de servilletas de papel para que absorba el aceite sobrante.","Tomamos una sartén mediana y la calentamos a fuego medio (5-6 en vitrocerámica escala 1-9, llama pequeña en fuego horneado).","Vertemos sobre ella dos cucharadas soperas de aceite de oliva. Limpiamos, pelamos y lavamos la cebolla.","Posteriormente, la troceamos en cuadraditos del tamaño de una uña, y la vertemos en la sartén. Hacemos lo propio con el pimiento verde (que puede trocearse también, al gusto, en tiritas finas en lugar de cuadraditos).","Cortamos en pequeños trocitos los dientes de ajo y los vertemos también en la sartén.","Mientras el sofrito se va preparando, tomamos una tabla de madera y cortamos los filetes de pollo en tiras finas del tamaño de un pulgar (sazonamos al gusto con pimienta blanca y sal).","Una vez comprobemos que el cuerpo de la cebolla se está tornando transparente, vertemos 1/2 vaso de vino blanco sobre la misma y mezclamos con los filetes de pollo troceados. Avivamos el fuego para reducir el vino.","Por último, una vez vemos reducir el vino y el pollo ya está bien cocidito, vertemos los 150 g de tomate y removemos. Bajamos a fuego medio (5-6 en vitrocerámica escala 1-9, llama pequeña en fuego horneado). Finalmente, echamos las patatas en la sartén y esperamos a que se cuezan bien en la salsa de tomate. Debemos remover de vez en cuando y esperar unos 2-3 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_en_salsa_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/50/Plato_de_ravioles_de_pollo_y_verdura_servidos_con_salsa_de_carne%2C_tomate_y_cebolla%2C_condimentada_con_pimienta_blanca_y_sal.jpg/960px-Plato_de_ravioles_de_pollo_y_verdura_servidos_con_salsa_de_carne%2C_tomate_y_cebolla%2C_condimentada_con_pimienta_blanca_y_sal.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Posta sudada","name":"Posta sudada","ingredients":["2 libras de Posta o muchacho de res","2 unidades de Cebolla cabezona","2 dientes de Ajo","2 cucharadas de Aceite","2 cucharadas de Salsa negra","cantidad necesaria de Sal","cantidad necesaria de Pimienta","cantidad necesaria de Clavo de olor","2 unidades de Pimentón","3 cucharadas de Panela raspada"],"steps":["Adobar la carne la noche anterior con sal, pimienta, salsa negra y clavos de olor.","Majar el ajo y cortar la cebolla en julianas.","Calentar el aceite en una olla a presión y sofreír el ajo, la cebolla y el pimentón.","Incorporar la carne y dorarla por todos sus lados.","Añadir la panela raspada y cubrir con agua.","Cocinar en olla a presión durante aproximadamente 40 minutos desde que toma presión.","Retirar la carne, cortarla en rodajas no muy gruesas.","Bañar la carne con la salsa resultante de la cocción.","Servir acompañado de arroz, papas y ensalada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPosta_sudada","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo chi jau kai","name":"Pollo chi jau kai","ingredients":["2 libras de pechuga de pollo","3 cucharadas de harina","5 cucharadas de vinagre blanco","6 cucharadas de azúcar negra","1 lechuga","4 huevos","4 cucharadas de salsa de tomate","2 dientes de ajo","2 tazas de caldo de pollo","sal y pimienta al gusto","aceite vegetal","pan (cortado en daditos)"],"steps":["Limpiar la gallina y cortar en tiras de 2\" x 3\" aproximadamente","Lavar bien la lechuga y acomodar algunas hojas en una fuente","Cortar el pan en daditos de 1\" X 1\" aproximadamente","Batir bien los huevos con 2 cucharadas de sal","Agregar luego la harina poco a poco hasta hacer una mezcla uniforme. En esta preparación, sumergir los trozos de gallina.","Calentar aceite y freír la gallina con sumo cuidado y luego de dorarla, acomodarla sobre la lechuga.","En el mismo aceite, freír los daditos de pan que luego se colocarán sobre el pollo.","Utilizando el mismo recipiente de fritura, dorar los ajos, agregar el caldo de pollo, vinagre blanco, sillao, salsa de tomate y rectificar la sazón.","Añadir 1 cucharada de harina diluida en agua fría y dejar espesar.","Verter sobre el pollo.","Lo mas importante del Pollo Chi Jau Kai es la cocer el pollo al vapor con chuño hasta que este a medio cocer, luego terminarlo en la freidora y agregarle la salsa de tamarindo, salsa hoison y la coca cola, todo espesado con chuño."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_chi_jau_kai","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ponche de melocotón","name":"Ponche de melocotón","ingredients":["Melocotones maduros.","Azúcar.","Canela en rama.","Vino blanco frío."],"steps":["Pelamos los melocotones, los cortamos en rebanadas pequeñas y los vamos dejando dentro de una jarra de cristal fría.","Ponemos el vino blanco frío, el azúcar que disolveremos con una paleta de madera y la canela en rama troceada.","Debemos dejar varias horas en maceración antes de tomarlo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPonche_de_melocot%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo con salsa tausí","name":"Pollo con salsa tausí","ingredients":["½ kg de Pollo deshuesado","50 g de Tausi molido","1 unidad Ají verde","¼ atado Cebollita china","1 cucharadita Ajinomoto","ramitas de Cilantro","3 dientes de Ajo","4 cucharadas de Aceite","1 ½ cucharadita de Sal","1 ½ cucharadita de Chuño","½ cucharada de Sillao","1 trocito Kión"],"steps":["Cortar el pollo en tajadas delgadas.","En una sartén, calentar el aceite y dorar el ajo junto con el tausi y el pollo.","Añadir el ají verde, el kión, el sazonador, la sal y el sillao.","Incorporar aproximadamente 10 cucharadas de agua y cocinar durante 10 minutos.","Disolver el chuño en agua fría y añadirlo a la preparación, mezclando bien hasta que espese la salsa.","Agregar la cebollita china cortada en trozos de unos 3 cm.","Retirar del fuego.","Servir decorado con hojas de culantro y acompañar con arroz blanco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_con_salsa_taus%C3%AD","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Popo mexicano","name":"Popo mexicano","ingredients":["7 kg de Arroz","1 kg de Cacao","¼ kg de Canela","6 varitas de Axquiote","2 kg de Azúcar","cantidad necesaria de Anís","abundante Agua"],"steps":["Remojar el arroz en abundante agua hasta que se ablande, evitando que se deshaga.","Tostar el cacao ligeramente sin quemarlo y molerlo finamente en metate o molino.","Rajar la canela para facilitar su molienda.","Lavar el axquiote y cortarlo en trozos pequeños.","Preparar el anís para aportar aroma y sabor dulce.","Mezclar todos los ingredientes preparados en un recipiente limpio.","Moler la mezcla hasta obtener una masa espesa y homogénea.","Colar la masa en una tela fina (tusor), agregando agua para extraer el líquido.","Batir el líquido con molinillo hasta generar abundante espuma.","Añadir el azúcar y ajustar la consistencia al gusto.","Servir frío o a temperatura ambiente en recipientes tradicionales como jícaras."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPopo_mexicano","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo con tomate","name":"Pollo con tomate","ingredients":["1 Pollo partido en cuartos","500g Tomate natural triturado","3 Dientes de ajo","2 Pimientos rojos","4 Cucharadas de aceite de oliva","1 Cebolla Mediana","1/2 Taza de vino de Jerez","sal pimienta y laurel (al gusto)"],"steps":["Lavar el pollo y secar con papel de cocina.","Calentar el aceite, una vez caliente echamos el pollo para que se vaya dorando por todos los lados.","Retirar el pollo previamente sellado y colocarlo en una .","Se pela y se pican la cebolla y los dientes de ajo y se rehogan a fuego bajo hasta que queden transparentes.","Lavar los pimientos, se les quitan las semillas y se cortan en forma de tiras (juliana) e incorporar a la .","Añadir el laurel y el tomate dejando cocer durante 15 minutos.","Verter el contenido de la sartén sobre el pollo y también se adhiere la sal y la pimienta dejando cocer durante 15 minutos.","al finalizar la cocción se vierte el vino de jerez y se deja el pollo cociendo hasta que este bien tierno"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_con_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Pollo_a_la_brasa_con_arroz.jpg/960px-Pollo_a_la_brasa_con_arroz.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"User:MiguelAlanCS","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pollo en jocón","name":"Pollo en jocón","ingredients":["1 pollo cortado en piezas.","300 g de cilantro.","2 chiles pimiento (morrón) verdes, sin semilla.","1 cebolla grande con tallo.","1/4 cucharadita de pimienta.","1 taza de masa de maíz.","2 dientes de ajo.","2 tomates verdes.","Sal al gusto"],"steps":["Cocer el pollo con la cebolla, tomate, ajo y sal.","Cuando el pollo esté cocido, sacarlo del caldo.","Licuar el cilantro y los pimientos con un poco de caldo.","Freír la preparación y espesar con masa de maíz. (En su lugar se puede usar harina o fécula de maíz)","Revolver la preparación con el resto del caldo. Debe quedar una salsa con mediana consistencia.","Poner el pollo en la salsa y dejarlo hervir por unos minutos.","Para emplatar, se puede usar un plato redondo u ovalado.","Colocar una pieza de pollo, bañada con la salsa.","Acompañar con una guarnición de arroz blanco.","Como la salsa de esta receta es verde, se puede adornar el arroz con dos o tres tiras delgadas de pimiento rojo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_en_joc%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo arvejado","name":"Pollo arvejado","ingredients":["1 pollo de 2 libras (1 Kg)","2 cucharadas de aceite","2 zanahorias medianas","2 cebollas medianas","2 hojas de laurel","1 1/2 tazas de vino blanco o cerveza rubia","2 tazas de arvejas","1/2 taza de champiñones","1 cucharada de harina de trigo","Sal y pimienta al gusto"],"steps":["Cortar el pollo en piezas, previamente lavado","Cortar la cebolla en 4 partes","Cortar la zanahoria en rodajas","En una colocar el aceite y cuando tome temperatura, freír las piezas de pollo por 5 minutos por lado","Agregar las cebollas, pimienta, sal, laurel y zanahorias.","Freir por 5 minutos más y añadir las arvejas, champiñones y vino blanco (o cerveza)","Cuando el líquido hierva, poner el fuego bajo y cocinar por 30 minutos","Agregar el harina, revolver y cocer por 2 minutos más."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_arvejado","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Potaje","name":"Potaje","ingredients":["1 cebolla grande.","1 manojo de acelgas.","2 ó 3 patatas.","200 gr. de Garbanzos secos (o el doble si ya están cocidos) .","Sal.","Pimentón dulce.","Aceite de oliva.","Pelotas de relleno."],"steps":["Se hace un sofrito con una cebolla grande y un poco de aceite de oliva.","Cuando la cebolla está sofrita se aparta y se le añade una cucharadita de pimentón dulce.","En una olla se pone a cocer un manojo de acelgas con agua, sal y aceite de oliva y se añaden las patatas cortadas a tacos. Cuando está hecho el sofrito se añade a la olla y se deja que vaya cociendo.","Si estamos usando garbanzos secos, se echan al principio, y se cuecen hasta que están blandos; en caso de usar garbanzos ya cocidos, se tiene todo unos 45 minutos cociendo a fuego medio, y otros 15 minutos más al añadir los garbanzos. Una hora en total.","Las pelotas se echan al potaje al final, los últimos 5 minutos, y no se les da la vuelta porque si no se deshacen."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPotaje","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/25/Potaje_de_vigilia.jpg/960px-Potaje_de_vigilia.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Toniher","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Potaje con hojas de cardo","name":"Potaje con hojas de cardo","ingredients":["300g garbanzos o alubias secas en remojo 12h","1 mano de cerdo","1 manojo de tallos de cardo","2 patatas grandes","1 cebolla mediana","1 tomate","pimentón al gusto","sal","aceite de oliva virgen extra","pelotas de relleno"],"steps":["Limpiar los tallos de cardo, cortarlos tamaño fichas de dominó. Cocerlos con agua y un poco de sal hasta que comiencen a ablandarse.","En una olla rápida añadimos los garbanzos y la mano de cerdo en trozos. Cocemos 40'","Sofreír el tomate, la cebolla y el pimentón. Triturarlo.","Destapamos la olla y añadimos el cardo escurrido, el sofrito y la patata. Cocemos a fuego moderado hasta que la patata y el cardo estén hechos.","Se sirve caliente con un poco de caldo y con las pelotas servidas en el plato."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPotaje_con_hojas_de_cardo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Porotos con riendas","name":"Porotos con riendas","ingredients":["2 tazas de porotos burros remojados en agua","1 taza de tallarines","½ cebolla picada fina","1/4 de zapallo trozado en cuadros pequeños","2 cubos de caldo de carne","2 dientes de ajo picados finos","1 cucharada de aceite o manteca","1 cucharadita de ají de color","Sal, orégano y comino"],"steps":["Cocer los porotos, el zapallo, los cubos de caldo y sal con suficiente agua para quedar cubiertos durante cuarenta minutos en olla a presión.","Freír en la manteca caliente la cebolla, el ajo y añadir el ají de color, el comino y el orégano. Cuando los porotos estén cocidos, añadir esta fritura y los tallarines.","Dejar hervir a fuego suave por diez minutos, hasta que la mezcla quede cremosa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPorotos_con_riendas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo con salsa de limón","name":"Pollo con salsa de limón","ingredients":["La mitad de una pechuga de un pollo, sin filetear (total 300g).","2 cucharadas de aceite de oliva.","1 cebolla, cortada en juliana.","2 dientes de ajo pelados y partidos en daditos.","Ralladura de 1 limón","Para la salsa, se mezclan:","100 ml de vino blanco.","Zumo de medio limón.","1-2 cucharadas de salsa de soja o de vino tinto.","1 cucharadita de harina de maiz."],"steps":["Cuando el aceite esté caliente en la sartén, se pone la fechuga a fuego fuerte.","Se pone por un lado hasta que se dore, se le da la vuelta y se pone por el otro hasta que quede igual","Se cubre la sartén con la tapadera y se pone e fuego medio. Se frie la pechuga tres minutos por el primer lado, se añade la cebolla y el ajo y se cocina el mismo tiempo por el otro lado.","Se echa la salsa que tenemos previamente preparada y se saltea la pechuga con ella.","Podemos servirla fileteada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_con_salsa_de_lim%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pollo tikka","name":"Pollo tikka","ingredients":["675 g de pechuga de pollo deshuesada y sin piel cortada en cubos grandes o pequeños.","1 cucharada de aceite de semilla de mostaza.","50 ml de leche.","150 ml (5 onzas líquidas ) de yogur natural.","2 cucharadas de jugo de limón.","1 cucharada de puré de tomate.","2 cucharadas de cilantro fresco picado (hojas de cilantro).","4 dientes de ajo grandes , finamente picados.","1-4 chiles rojos frescos picados (dependiendo de la fuerza de los chiles y la fuerza deseada de la marinada).","2 cucharaditas de pimentón.","2 cucharaditas de garam masala.","1 cucharadita de comino en polvo.","1/2 cucharadita de cúrcuma.","1 cucharadita de sal (use sal de roca para obtener mejores resultados)."],"steps":["Agregue todos los ingredientes excepto el pollo a un tazón no metálico y mezcle bien.","Agregue el pollo y mezcle hasta que esté completamente cubierto.","Idealmente, el pollo ahora debe dejarse en un refrigerador para marinar durante al menos 24 horas. Puede que no sea seguro dejar el pollo que se ha congelado previamente durante más de 24 horas, pero el pollo fresco debe dejarse marinar durante 48 horas para obtener mejores resultados. Si no desea dejar que el pollo se marine, simplemente continúe con el siguiente paso.","Servir con pan naan , con arroz o usar para la receta de ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPollo_tikka","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pozole al microondas","name":"Pozole al microondas","ingredients":["6 tazas de maíz cacahuacintle descabezado","6 trozos de cabeza de cerdo","6 trozos de codillo de cerdo","Cerdo en trozos","8 chiles huajillo secos","1 cabeza de ajo","1 cebolla","2 hojas de laurel","Sal","1 lechuga picada","4 rábanos rebanados","2 cebollas picadas","6 limones cortados","Orégano seco al gusto","Chile piquín molido al gusto"],"steps":["Ponga en el microondas el maíz en 20 tazas de agua en un recipiente apto para microondas y con tapadera que deje salir el vapor. Caliente con el microondas a máxima potencia por 3 a 6 minutos, comprobando en periodos de minuto que el maíz queda tierno (si hiciera falta, vaya aumentando en tandas de un minuto).","Agregue la cebolla, la cabeza de ajo y las carnes. Ponga 10 minutos al microondas.","Saque y rebane las carnes, cuando compruebe que estén cocidas.","Desvene, remoje y muela los chiles y agréguelos al pozole con las hojas de laurel.","Al servir ponga como complemento los rábanos, la lechuga, la cebolla picada, el orégano, el chile piquín, el limón y las carnes"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPozole_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Provoletas","name":"Provoletas","ingredients":["4 rodajas de Queso provolone","1 unidad de Tomate maduro","cantidad necesaria de Sal gorda","cantidad necesaria de Aceite de oliva","cantidad necesaria de Orégano","para acompañar Pan de barra"],"steps":["Precalentar el grill del horno durante aproximadamente 10 minutos.","Cortar el tomate en rodajas.","Colocar las rodajas de tomate en una fuente apta para horno.","Disponer encima las rodajas de queso provolone.","Añadir aceite de oliva, sal gorda y orégano al gusto.","Introducir la fuente en el horno ya caliente.","Hornear durante aproximadamente 5 minutos, hasta que el queso esté fundido y ligeramente dorado.","Servir inmediatamente acompañado de pan de barra.","El tiempo de horneado puede ajustarse según se prefiera un queso más fundido o más dorado.","Puede servirse como entrante o tapa acompañado de vino blanco joven.","También puede prepararse en parrilla para un sabor más intenso."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FProvoletas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pulmay","name":"Pulmay","ingredients":["Chapaleles:","Milcaos:","2 kg de cholgas","2 kg de almejas","5 papas con piel.","5 presas de pollo","5 presas de cerdo ahumado","5 longanizas o chorizos","10 vainas de haba","2 cebollas","0,5 L de vino blanco"],"steps":["Prepare los y los . Debe comenzar a hacerlos por lo menos 1 hora antes de iniciar la cocción de todos los ingredientes.","En una olla de gran tamaño ponga a calentar 3 L de agua, las cebollas picadas, el vino y el ají.","Lave los mariscos y las papas con piel, procurando quitarles toda la arena o tierra que pudieran tener.","Ponga en el fondo de la olla los mariscos.","Sobre los mariscos ponga algún aislante, de ser posible, hojas de pangue, pero también pueden servir las hojas de repollo o el plástico.","Añada las carnes, 4 papas y legumbres y luego otra capa de aislante. Un buen procedimiento para facilitar el reparto cuando estén cocidos puede ser dejar una porción de cada cual (y dos vainas de legumbre) dentro de una bolsa de malla plástica.","Agregue chapaleles y milcaos y cúbralos con el aislante. Sobre él deje 1 papa y tape bien.","Espere alrededor de 90 minutos y revise si la papa gritona que dejó encima está cocida, (por \"avisar\" de la cocción se le llama papa gritona), de ser así, retire los ingredientes en fuentes o en porciones individuales y sirva a cada comensal 1 tazón del caldo que queda en la olla.","El vino puede ser un buen acompañamiento."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPulmay","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Pulpo a la gallega","name":"Pulpo a la gallega","ingredients":["Un pulpo bien hermoso.","Agua.","Laurel.","Sal","Cebolla.","Pimentón picante.","Aceite de oliva."],"steps":["Ponemos una olla con agua a hervir con la hoja de laurel y la cebolla cortada en cuartos.","Metemos por primera vez el pulpo y lo sacamos inmediatamente, dejamos que vuelva a hervir, esta operación la hacemos otras dos veces y acabado esto lo dejamos cocer.","Una vez cocido lo troceamos lo ponemos sobre plato de madera, se le espolvorea con sal gorda, pimentón picante y aceite de oliva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPulpo_a_la_gallega","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/2d/Pulpo_a_la_Gallega%2C_Madrid.jpg/960px-Pulpo_a_la_Gallega%2C_Madrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Gerda Arendt","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Quesadillas","name":"Quesadillas","ingredients":["3 tortillas de maíz o harina de trigo","50 g de queso oaxaca"],"steps":["Prender la estufa y a fuego lento colocar en un comal las tortillas, voltear y calentar por ambos lados; estas se pueden guardar en un torillero para que no se calienten de más y no se enfrien.","Dehebrar el queso, en caso de no encontrar queso oaxaca utilizar algún queso similar; colocar en una tortilla sobre el comal y doblar por la mitad.","Calentar la quesadilla hasta que el el queso se funda.","Repetir el paso dos y tres en las otras tortillas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FQuesadillas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/1/10/Quesadillas_preparadas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Vicmunz","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Pörkolt","name":"Pörkolt","ingredients":["1.5 Carne de res (preferentemente Roast beef)","2 cucharadas de Paprika","1 Pimiento morrón grande","1 Cebolla grande","Sal a gusto","Pimienta a gusto"],"steps":["Cortar la cebolla y el morrón en brunoise y colocarlos a sudar en una cacerola u olla con tapa con apenas una cucharada sopera de aceite","Desgrasar la carne y cortarla en cubitos de 1 x 1 centímetros o inferior","Una vez sudadas las verduras agregar la carne, la sal, la pimienta y tapar","Dejar el fuego al mínimo","Cada 10 ó 15 minutos mezclar con una cuchara de madera la preparación para que la cocción de la carne sea pareja","Transcurridas las dos horas, la carne se habrá terminado de desgrasar y estará completamente tierna","La carne se cocinará en sus propios jugos, al estar el fuego bajo la preparación no hervirá y en consecuencia perderá poca agua por evaporación.","El agua de la carne y la de las verduras serán las responsables de realizar la cocción.","De ser necesario agregar líquido (algo extraño pero que puede pasar) agregar de a un cucharón por vez de agua hirviendo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FP%C3%B6rkolt","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Queso de mano","name":"Queso de mano","ingredients":["Leche de vaca (cruda, entera o descremada)","Cuajo (preferiblemente de chivo)","Sal","Agua","Hojas de plátano (para conservar)"],"steps":["Vaciar la leche recién ordeñada en una olla.","Agregar el cuajo y dejar reposar hasta que la leche esté cuajada.","Separar el suero y colocar la cuajada en un paño dentro de agua hirviendo por unos minutos.","Retirar, extender en la mesa y espolvorear con sal.","Manipular en caliente la cuajada hasta que se vuelva elástica, doblando y redoblando.","Formar una bola con el “ombligo” hacia abajo.","Colocar entre hojas de plátano en un molde metálico para darle forma redonda y aplastada.","Conservar sumergido en suero a temperatura ambiente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FQueso_de_mano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/07/Queso_Elvira_Garc%C3%ADa_%2820296310540%29.jpg/960px-Queso_Elvira_Garc%C3%ADa_%2820296310540%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Mumumío","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Quesadilla salvadoreña","name":"Quesadilla salvadoreña","ingredients":["Huevos (4)","Queso seco o Queso semicrudo (250 g)","Mantequilla o Margarina derretida (125 g)","Leche entera o Leche semidescremada (1 taza)","Azúcar negra (2 tazas)","Harina de trigo o Harina de maíz (2 tazas)","Levadura blanca (15 g)","Semillas de ajonjolí (sésamo)"],"steps":["Mezclar en un recipiente la harina, el azúcar, la leche, la mantequilla o margarina derretida y la levadura.","Separar las claras de los huevos y batirlas a punto de nieve.","Incorporar las claras batidas a la mezcla anterior hasta obtener una masa homogénea y suave.","Verter la mezcla en moldes cuadrados o redondos, llenando hasta la mitad.","Espolvorear semillas de ajonjolí en la superficie.","Hornear en horno precalentado a 170 °C durante 35 minutos.","Retirar y dejar enfriar antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FQuesadilla_salvadore%C3%B1a","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Quinua con leche","name":"Quinua con leche","ingredients":["Agua","Quinua (1 taza, lavada)","Leche (½ litro, entera o semidescremada)","Canela (1 trozo)","Azúcar o Panela (al gusto)"],"steps":["Colocar una taza de quinua lavada en una olla pequeña con agua.","Cocinar durante aproximadamente 20 minutos.","Añadir un trozo de canela, medio litro de leche y azúcar o panela al gusto.","Dejar hervir unos minutos más para integrar los sabores.","Servir caliente en las mañanas o tardes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FQuinua_con_leche","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ragú boloñesa","name":"Ragú boloñesa","ingredients":["300 g de pulpa de res (la carpeta que es la parte que divide los pulmones de las costillas)","100 g de panza de cerdo dulce","Medio vaso de vino blanco seco","Un vaso de caldo de carne","5 cucharadas de salsa de tomate (concentrado triple o doble)","1 cebolla, 1 zanahoria amarilla y 1 apio (50 g cada uno, entero)","Una cucharada de crema para la superficie"],"steps":["Fría el tocino picado y las verduras; luego agregue la carne picada y, después de un dorado abundante, vierta medio vaso de vino tinto seco (preferentemente Sangiovese).","Cuando el vino se haya evaporado, agregue la salsa de tomate, sal y pimienta al gusto, un vaso de caldo de carne y continúe cocinando a fuego lento durante un par de horas, agregando la crema.","Variante moderna: reemplace la carpeta y el tocino con carne de res y cerdo magra (por ejemplo, salchichas frescas), la crema por un par de cucharadas de leche y salteado de carne y verduras en dos cucharadas de aceite de oliva virgen extra."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRag%C3%BA_bolo%C3%B1esa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/e/ee/Tagliatelle_a_la_bolo%C3%B1esa.png?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"ProserpinaCore","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Quinoa al microondas con setas y atún","name":"Quinoa al microondas con setas y atún","ingredients":["1/2 vaso de quinoa","1 vaso de agua","250 g de setas laminadas (champiñones, boletus, etc.)","1 lata de atún.","Aceite de oliva","Sal o pimienta"],"steps":["Se lava la quinoa.","Se pone en el recipiente apto para microondas, se añade el vaso de agua y se programa .","En un plato, ponemos el atún escurrido y se le añade la quinoa.","Los champiñones laminados los cortamos en trozos pequeños y los ponemos en el recipiente para vapor con agua en el microondas durante .","Se añaden los champiñones a la quinoa y se aliña con sal o pimienta y un chorrito de aceite.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FQuinoa_al_microondas_con_setas_y_at%C3%BAn","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rape guisado","name":"Rape guisado","ingredients":["800 de lomo de cerdo cortado en trozos.","400 g de almejas.","2 manojos de ajos tiernos.","harina de trigo.","aceite de oliva","sal"],"steps":["Antes de cocinarlas, limpiar las almejas para que no les quede tierra. Las ponemos en un recipiente en agua fría con abundante sal, y las dejamos media hora en el agua, pasado este tiempo las aclaramos bien y ya están listas para cocinarlas.","Pasar por harina los trozos de rape y freírlos en aceite de oliva. Cuando estén los sacamos de la cazuela y los reservamos.","A continuación, sofreímos los ajos tiernos, previamente limpios y cortados en trozos. Una vez sofritos, añadimos las almejas y el rape, una vez se abran las almejas ya está listo el plato.","una cazuela plana y una sartén","un cuchillo","una cuchara","un plato","un bol grande"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRape_guisado","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Puchero de Potries","name":"Puchero de Potries","ingredients":["Un trozo de gallina.","Un trozo de garreta de ternera.","Un trozo de costilla de ternera.","Un trozo de garrón de ternera (opcional).","Un trozo de hueso de médula.","Un trozo de hueso de rodilla.","Un trozo de hueso rojo de ternera (costilla).","Un trozo de hueso de pierna de de ternera (opcional).","Un trozo de hueso de corbet (opcional).","Media patita de cerdo (opcional).","Un trozo de tocino de cerdo.","4 Pelotas del puchero de Potries.","300-400 g de garbanzos (Dejados a remojo durante la noche anterior).","4-5 pencas de cardo.","1 nabo.","1 chirivía.","3 zanahoria.","1 boniato (opcional).","1 ajo puerro (opcional).","1 trozo de apio (opcional).","3 patatas.","arroz para la sopa.","sal.","agua."],"steps":["Cazuela honda u olla expres.","1 cuchara.","1 cuchillo.","1 rallador."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FPuchero_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rellenitos","name":"Rellenitos","ingredients":["2 plátanos maduros","2 rajas de canela","Agua cantidad necesaria","250 ml de aceite vegetal","1 taza de frijoles licuados","1 taza de azúcar","1 taza de harina","1 cucharadita de canela en polvo"],"steps":["Lavar los plátanos y cortarlos en 3 partes, descartando las puntas","Ponerlos a cocer cubiertos con agua, agregando la canela en raja","Cuando estén suaves, retirar del fuego y reservar","Por aparte mezclar los frijoles (mejor si fueron cocinados sin sal), la canela en polvo y el azúcar. Revolver con una paleta de madera y reservar.","Quitar la cáscara de los plátanos y triturar hasta obtener una masa","Tomar un poco de la masa y formar una bola mediana, que quepa en la palma de la mano","Hacer un agujero en el centro y llenarlo con la mezcla del frijol","Sellar el agujero con plátano","Repetir hasta terminar con la masa y los frijoles","Colocar la harina en un refractario","Cubrir los rellenitos con la harina","Calentar una sartén con aceite y dorar los rellenitos","Colocarlos sobre papel absorbente","Servir en un plato dos unidades","Espolvorear azúcar por encima"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRellenitos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ratatouille","name":"Ratatouille","ingredients":["Aceite de oliva.","1 cebolla.","1 diente de ajo, al gusto.","1 berenjena.","1 pimiento verde, rojo, amarillo o una combinación.","2 calabacines, pueden ser zucchini (courgettes).","6 tomates medianos, maduros (jugosos), pelados y sin semillas.","Sal y pimienta al gusto.","Hierbas provenzales, al gusto, (opcional), o","1 manojo pequeño de albahaca, chifonada (opcional)."],"steps":["Ponga una cacerola grande a fuego medio.","Cuando la cacerola esté caliente, agregue suficiente aceite de oliva para cubrir el fondo.","Cortar el calabacín y la berenjena en tiras de 10-12 mm (½ pulgada). Luego córtelas en rectángulos de aproximadamente 75 por 25 mm (3 por 1 pulgadas). Añadir a la cacerola. Cuando el ratatuille se usa como relleno para crepes salados o para llenar una tortilla, las piezas a veces se cortan más pequeñas.","Saltee las rodajas hasta que estén ligeramente doradas; retirar de la sartén y reservar temporalmente.","Picar la cebolla y el ajo.","(corte) el pimiento verde en tiras o dados, según como prefiera.","Agregue un poco de aceite adicional si es necesario, y cocine las cebollas y los pimientos lentamente durante unos 10 minutos, hasta que estén tiernos, pero no dorados. Agregue el ajo.Si bien la mayoría de las recetas no doran las cebollas, si les gustan doradas, dorelas. Las tradiciones alimentarias siempre han estado sujetas a interpretación individual..","Pelar y sembrar los tomates. (córtelos en cuadritos) o en cuartos, agreguelos a la cacerola. Agregue un poco de sal, para sacar sus jugos. Cubra y baje el fuego.","Cinco minutos más tarde, verifique si los tomates han hecho suficiente jugo, para casi cubrir las verduras; si es así, perfecto. Si no, agregue agua según sea necesario (no demasiado).","Agregue sal, pimienta y hierbas de Provenza al gusto. En general, bastará con 1 cucharadita de sal, 1/2 cucharadita de pimienta y 1 cucharada de hierbas.","Traiga de nuevo el calabacín y la berenjena y únalos suavemente con la mezcla de tomate, cebolla y pimiento. Cubra la cacerola y deje hervir a fuego lento hasta que las verduras estén tiernas pero intactas, de 10 a 20 minutos, o al gusto.","Retire la tapa, suba un poco el fuego y cocine sin tapar por otros 15 minutos, rociando con frecuencia hasta que los líquidos se hayan evaporado en su mayoría, dejando una pequeña cantidad de jugo y aceite de oliva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRatatouille","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5f/Ratatouille%2C_Mazatl%C3%A1n%2C_21_de_junio_de_2023_02.jpg/960px-Ratatouille%2C_Mazatl%C3%A1n%2C_21_de_junio_de_2023_02.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Nuevo Doge","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Ratatouille 2","name":"Ratatouille 2","ingredients":["400 g de judías horneadas (previamente cocinado o de lata).","1 cebolla - finamente picada / picada","1 calabacín (zucchini-courgettes) - finamente picado","1 pimiento rojo - finamente picado","1 pimiento verde - finamente picado","1 diente de ajo - picado / triturado (opcional)"],"steps":["Ponga una sartén a fuego medio.","Fría suavemente la cebolla y el ajo en un poco de aceite; 5 minutos deberían ser suficientes para comenzar a ablandarlos.","Agregue los pimientos y el calabacín y continúe friendo suavemente durante otros 4-5 minutos hasta que los ingredientes se ablanden.","Agregue los frijoles y caliente.","Sirva en un tazón solo o con tostadas, para una comida principal deliciosa y saludable para sus pequeños."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRatatouille_2","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Regañás","name":"Regañás","ingredients":["Harina 350 g.","1 cucharada de miel","2 cucharadas de semillas de sésamo","1/4 de cucharada de levadura de repostería","4 cucharadas de aceite de oliva","10 gr de sal","150 ml de agua"],"steps":["En un bol, añadimos la harina junto con la miel, las semillas de sésamo, la levadura, el aceite y la sal .","Removemos bien y añadimos el agua, mezclamos bien y pasaremos a la mesa y amasamos hasta obtener una masa que no se pegue.","Estiramos la masa bien finita y con un cortador de pizza iremos haciendo tiras y a la vez cuadraditos, pinchamos con un tenedor todas las regañas .","Los pondremos en una bandeja con papel de horno y precalentamos el horno a con el calor arriba y abajo.","Las tendremos en el horno hasta que las veamos doraditas, sacamos a una rejilla y dejamos enfriar"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRega%C3%B1%C3%A1s","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/11/Picos_y_rega%C3%B1%C3%A1s_%282%29.jpg/960px-Picos_y_rega%C3%B1%C3%A1s_%282%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Refresco de cola","name":"Refresco de cola","ingredients":["½ limón amarillo sin cáscara","½ naranja sin cáscara","14 hojas de makrut secas","5 cerezas congeladas o 5 ml de extracto de cereza (opcional; para cola de cereza)","5 ml de extracto de vainilla (opcional; para cola de vainilla)","25 mg de cafeína (opcional)","2.5 ml de canela en polvo","5 ml de nuez moscada en polvo","5 ml de semillas de cilantro","75 ml de agua","240 ml de agua","25 ml de jugo limón verde","2.5 ml de ácido cítrico","60 ml de azúcar blanco","240 ml de azúcar blanco","Agua carbonatada según sea necesario"],"steps":["Lave el limón amarillo, limón verde, naranja y 14 hojas de makrut secas.","Remueva la cáscara de una mitad de la naranja y una mitad del limón amarillo. Corte las cáscaras a pedazos pequeños. Ponga las cáscaras y todas las hojas de makrut en un mortero (molcajete) o en una tazón hecha de metal, plástico, piedra o madera. No use una tazón hecha de cerámica porque romperá y no use una tazón hecha de papel o cartón porque absorberá el agua.","Añada la cafeína (opcional), cereza congeladas o extracto de cereza (si está haciendo cola de cereza), extracto de vanilla (si está haciendo cola de vainilla), canela en polvo, nuez moscada en polvo, semillas de cilantro y agua al mortero o la tazón.","Use una mano de mortero (tejolote) o una cuchara de meta para machacar los pedazos de cáscara y hojas de makrut en unos pedazos más pequeños. Mezcle los especias en polvo con el agua y asegure que el sabor de las cáscaras y hojas entran el agua.","Vierta esta mezcla a una cacerola y la hierva a fuego lento por diez minutos.","Remueva la cacerola del fuego. Corte el limón verde a la mitad y exprima todo la pulpa. Cuele el jugo de limón verde para remover la pulpa.","Cuele la mezcla de la cacerola y viértala a una taza. Añada el agua, jugo de limón verde y ácido cítrico en polvo en la taza. Mezcle los ingredientes.","Consiga una segunda caserole y vierta 60 mL de azúcar blanco a la cacerola. Espere hasta el azúcar se derrite y se vuelve marrón. Vierta la mezcla líquida al azúcar licuado y marrón y mézclela bien. Después, añada 240 mL de azúcar blanco a la mezcla.","Hierva la mezcla en la cacerola hasta se convierte a un jarabe viscoso de aproximadamente 300 ml. Espere hasta el jarabe se vuelve fresco en su cocina.","Haga la cola mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_cola","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/41/Tapa_de_Refresco_en_2021.jpg/960px-Tapa_de_Refresco_en_2021.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Marinna","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Refresco de limón","name":"Refresco de limón","ingredients":["2 limones amarillos","4 limones verdes","120 ml de azúcar blanco","Agua carbonatada según sea necesario"],"steps":["Lave los limones verdes y limones amarillos.","Remueva las cáscaras (pero no remueva la parte blanca) de todos los limones.","Exprime un limón verde y ponga el jugo de limón verde en un contenador.","Ponga el azúcar blanco con las cáscaras y revuélvalas.","Ponga las cáscaras con azúcar en el refrigerador por 24 horas.","Cuele la mezcla de cáscaras y azúcar.","Mezcle la mezcás de cáscaras y azúcar con 20 ml de jugo de limón verde. Esto produce aproximadamente 120 ml de jarabe.","Haga el refresco de limón mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida.","Puede hacer un Shirley Temple por añadir cinco cerezas congeladas en parte 4 o por añadir un parte jarabe de granadina por cada parte de jarabe de limón después de parte 8."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_lim%C3%B3n","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Refresco_de_linaza.jpg/960px-Refresco_de_linaza.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Carlillasa","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Refresco de naranja","name":"Refresco de naranja","ingredients":["560 ml de agua","650 ml de azúcar blanco","30 ml de jugo de naranja concentrado o jarabe de naranja"],"steps":["Vierta el agua a una olla o jarro grande.","Añada el azúcar al agua.","Añada el jugo concentrado o jarabe al agua con azúcar.","Ponga la mezcla a fríar.","Haga el refresco de naranja mezclando una parte de jarabe con una parte de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_naranja","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/6e/Botella_de_Fanta_Naranja_vac%C3%ADa.jpg/960px-Botella_de_Fanta_Naranja_vac%C3%ADa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Elduendesuarez","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Refresco de tuna","name":"Refresco de tuna","ingredients":["3 tunas","240 ml de agua","120 ml de néctar de agave","Agua carbonatada según sea necesario"],"steps":["Corte tres tunas a pedazos pequeños y remueva las cáscaras y semillas.","Hiérvalas con el agua y néctar de agave.","Cuele la mezcla hasta consigue aproximadamente 150 ml de jarabe.","Haga el refresco de limón mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_tuna","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de pimienta","name":"Refresco de pimienta","ingredients":["240 ml de agua","6 ciruelas pasas","6 pedazos de jengibre que son ⅔ centímetros en ancho","20 cerezas congladas sin semillas","1 limón amarillo","1 naranja","8 hojas de menta","5 ml de semillas de anís o 2 anises estrellados","5 ml de clavos en polvo","5 ml de extracto de vainilla","5 ml de pimienta de Jamaica en polvo","5 ml de semillas de cilantro","120 ml de azúcar blanco","10 mg de cafeína (optional)","Agua carbonatada según sea necesario"],"steps":["Vierta el agua en una olla.","Ponga seis ciruelas pasas en la olla.","Añada las cerezas congladas sin semillas a la olla.","Ponga seis pedazos de jengibre que son ⅔ centímetros en ancho a la olla.","Ralle la cáscara de una limón amarillo y una naranja; añada las cáscaras de ambas frutas en la olla.","Ponga ocho hojas de menta en la olla.","Añada las semillas de anís o los anises estrellados.","Añada la pimienta de Jamaica en polvo, clavos en polvo, semillas de cilantro y extracto de vainilla.","Vierta el azúcar blanco a la olla.","Hierve la mezcla hasta se converte a un jarabe viscoso.","Cuele la mezcla y añada la cafeína (opcional). Esto produce aproximadamente 150 ml de jarabe.","Haga el refresco de pimienta mezclando una parte de jarabe con cinco partes de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_pimienta","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco con sabor a vainilla","name":"Refresco con sabor a vainilla","ingredients":["7.5 ml de extracto de vainilla","120 ml de azúcar blanco","Agua carbonatada según sea necesario"],"steps":["Ponga el azúcar blanco, agua y extracto de vainilla en una olla.","Hierva la mezcla hasta hasta se converte a aproximadamente 150 ml de jarabe.","Haga el refresco con sabor a vainilla mezclando una parte de jarabe con cinco partes de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_con_sabor_a_vainilla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de sarsaparilla","name":"Refresco de sarsaparilla","ingredients":["Una mitad de canela enferma","1.25 ml de hojas de gaulteria","5 ml de extracto de vainilla","5 ml de pimienta de Jamaica","5 ml de semillas de cilantro","30 ml de jugo de limón verde","30 ml de melaza","60 ml de raíz de sarsaparilla","120 ml de azúcar blanco","240 ml de agua","Agua carbonatada según sea necesario"],"steps":["Ponga todos los ingredientes en una olla.","Hiérvalos hasta se transforma en jarabe de aproximadamente 150 ml.","Cuele el jarabe.","Haga el refresco de limón mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_sarsaparilla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de jengibre","name":"Refresco de jengibre","ingredients":["240 ml de agua","120 ml de jengibre","120 ml de agua","120 ml de azúcar blanco","7.5 ml de jugo de limón verde","Agua carbonatada según sea necesario"],"steps":["Hierva 240 ml de agua con el jengibre.","Cuele la mezcla de jengibre y agua.","Mezcla 120 ml de agua con el azúcar blanco.","Hierva la mezcla de agua y azúcar hasta se espesa y se convirte a aproximadamente 150 ml.","Mezcle este jarabe con el agua de jengibre.","Añada el jugo de limón verde a la mezcla.","Mezcla una mitad de jarabe del jarabe completado con una mitad de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_jengibre","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de cereza","name":"Refresco de cereza","ingredients":["240 ml de agua","6 ciruelas pasas","120 ml de azúcar blanco","Agua carbonatada según sea necesario"],"steps":["Vierta el agua en una olla.","Añada las cerezas congladas sin semillas a la olla.","Vierta el azúcar blanco a la olla.","Hierve la mezcla hasta se converte a un jarabe viscoso.","Cuele la mezcla. Esto produce aproximadamente 150 ml de jarabe.","Haga el refresco de cereza mezclando una parte de jarabe con cinco partes de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_cereza","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de extracto","name":"Refresco de extracto","ingredients":["7.5 ml de extracto de refresco","240 ml de agua","240 ml de azúcar blanco","2 L de agua carbonatada"],"steps":["Hierva el extracto, agua y azúcar blanco para hacer un jarabe de aproximadamente 300 ml.","Mezcla el jarabe con la agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_extracto","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de Jamaica","name":"Refresco de Jamaica","ingredients":["240 ml de agua","3 bolsas o 15 ml de té de flor de Jamaica","6 pedazos de jengibre que son ⅔ centímetros en ancho (opcional)","120 ml de azúcar blanco","Agua carbonatada según sea necesario"],"steps":["Vierta el agua en una olla.","Añada el té de flor de Jamaica y jengibre en la olla.","Hierve el agua por aproximadamente 15 minutos.","Remuelva el té y jengibre de la olla.","Añada y revuelva el azúcar a la olla.","Hierva la mezcla hasta se convierte a aproximadamente 150 ml de jarabe.","Haga el refresco de pimienta mezclando una parte de jarabe con cinco partes de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_Jamaica","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de Navidad","name":"Refresco de Navidad","ingredients":["120 ml de agujas de pino comestibles","Cáscaras de 3 clementinas","240 ml de azúcar blanco","240 ml de agua","2 palitos de canela","2 clavos","30 ml de vainas de cardamomo","Agua carbonatada según sea necesario"],"steps":["Lave la rama de pino y cáscaras.","Remueva las agujas de la rama de pino y las cáscaras de todos las clementinas.","Exprime un limón verde y ponga el jugo de limón verde en un contenador.","Ponga el azúcar blanco con las agujas y cáscaras; revuélvalas.","Ponga las cáscaras con azúcar en el refrigerador por 24 horas.","Hierva el agua con los palitos, clavos y vainas de caramomo.","Mezcle el agua de especia con la mezcla de agujas y cáscaras. Revuélvalos.","Cuele la mezcla.","Haga el refresco de limón mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_Navidad","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Refresco de OpenCola","name":"Refresco de OpenCola","ingredients":["1 gota de aceite de cilantro","1 gota de aceite de neroli","1 gota de aceite de lavanda","4 gotas de aceite de limón amarillo","4 gotas de aceite de nuez moscada","5 gotas de aceite de casia","11 gotas de aceite de limón verde","14 gotas de aceite de naranja","0.6 mL de agua","2.5 mL de goma arábiga","0.5 mL de cafeína (opcional)","3.45 mL de ácido cítrico o ácido fosfórico","5 mL de color caramelo","456 mL de agua","532 mL de azúcar blanco"],"steps":["Ponga las aceites, goma arábiga y 0.6 mL de agua en una taza.","Mézclalos en la taza con un cuchara.","Ponga 2 mL de esta mezcla en una otro contenador.","Añada la ácido cítrico o ácido fosfórico al contenador.","Ponga la cafeína, color caramelo, agua y azúcar blanco en el contendador. Vuélvalos bien.","Haga la cola mezclando una parte de jarabe con cinco partes de agua carbonatada. Use agua de una máquina de carbonatar o una marca de agua carbonatada. No use una marca de agua mineral porque los minerales arruinarán el sabor. Evite agua carbonatada con sabores porque los sabores que existen ya también arruinarán la bebida."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRefresco_de_OpenCola","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Revuelto de collejas","name":"Revuelto de collejas","ingredients":["Collejas.","Huevos.","Ajo.","Sal.","Aceite de oliva."],"steps":["Una vez seleccionadas las hojas de las collejas las ponemos lavadas en una sartén con un poco de aceite de oliva y sal y las vamos haciendo, dejamos que consuma el agua que han desprendido reservamos","En esa sartén freímos el ajo cortado en láminas.","Cascamos los huevos, los batimos y le ponemos las collejas, en una sartén antiadherente ponemos aceite de oliva y cuajamos la tortilla. Se adorna poniéndole por encima las láminas de ajo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRevuelto_de_collejas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Risotto porteño","name":"Risotto porteño","ingredients":["1 taza de arroz","1 cebolla","1 pimiento","4 cucharadas de leche polvo","Agua","aceite oliva","sal","pimienta","queso rallado"],"steps":["Rehogamos la cebolla en aceite.","Agregar la leche en polvo y la harina, mezclas hasta espesar.Retiro, rehogo cebolla y pimiento en brunoise.","Incorporar el arroz, el rux previo, caldo de poco a poco cocino hasta que esté listo el grano.","Por ultimo sal y pimienta, queso blanco y hilo de aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRisotto_porte%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rollo de carne","name":"Rollo de carne","ingredients":["1kg de carne picada de cerdo","1 kg de carne picada de ternera","70 css de coñac","4 huevos","150g de jamón picado","1 pizca de pimienta blanca","1 pizca de sal de apio","1 sobre de sopa de champiñones"],"steps":["Se mezclan las carnes mezclando los huevos y vamos amasan dolo todo.","Se le añade el coña el jamón picado, la pimienta blanca la sal de apio y la sopa de champiñones y se hace hasta llegar a tener una buena masa.","Se pone en un molde y cuando coja la posición del molde se mete en el horno a una temperatura de 180ºC hasta que lo vea de buen aspecto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRollo_de_carne","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Revolcado de menudos","name":"Revolcado de menudos","ingredients":["1 kg de menudos de cerdo (los menudos son partes compuestas principalmente por vísceras).","16 tomates.","1 cebolla","1/4 de cucharada de achiote en masa.","1 cucharada de harina","1 chile pimiento (morrón)","1/2 chile guaque","3 clavos de olor","2 cucharadas de harina de maíz","10 miltomates pequeños","Sal y pimienta al gusto."],"steps":["Poner a cocer los menudos en agua. Reservar el caldo.","Cuando estén cocidos se parten en trozos pequeños de unos 2 cm por lado.","Se pone a cocer en agua el tomate, miltomate y chiles sin semilla.","Cuando estén cocidos, licuarlos con cebolla, achiote, clavos y pimienta.","Se cuela esta preparación y se fríe en manteca.","Se mezcla gradualmente con el caldo donde se cocieron los menudos hasta lograr una salsa de consistencia media.","Se agregan los menudos.","Dejar hervir por unos minutos.","Acompañar con una guarnición de arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRevolcado_de_menudos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rocoto relleno a la cusqueña","name":"Rocoto relleno a la cusqueña","ingredients":["12 rocotos grandes","1 limón","300 g de carne de res en cuadritos","1 zanahoria en cuadritos","100 g de arveja","10 g de maní pelado, tostado y molido","10 g de pasas","1 huevo duro picado","2 cucharaditas de perejil picado","1/4 de taza de aceite","2 cebollas en cuadritos","2 cucharadas de ají molido","3 dientes de ajo picados","1 hoja de laurel","Sal","2 huevos","250 g de harina","Agua (lo necesario)"],"steps":["Cortar la tapa del lado del tallo de cada rocoto y limpiar el interior quitando semillas y venas, usando una .","Luego, poner a con limón: apenas hierve el agua agregar el rocoto por cinco minutos. Repetir la operación dos o tres veces.","el aceite, agregar la cebolla y el ají molido. a fuego lento.","Agregar el ajo, carne, laurel. Cocinar por unos minutos a fuego mediano. Añadir la zanahoria, arveja, maní, pasas, perejil y huevo picado. Sazonar.","En un poner los huevos, la harina y el agua necesaria para formar una masa suave con una pizca de sal.","En una sartén con abundante aceite y a fuego fuerte introducir uno a uno cada rocoto previamente rellenado, tapado y remojado generosamente en la masa.","Servir inmediatamente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRocoto_relleno_a_la_cusque%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Risotto con champiñones","name":"Risotto con champiñones","ingredients":["180 g de arroz","1/2 cebolla","100 g de champiñones","600 ml de caldo de pollo","75 g de mantequilla","25 g de queso rallado","Vino blanco"],"steps":["Se calienta el caldo de pollo y se mantiene a fuego lento para que se conserve caliente.","Se pica la cebolla muy fina y se sofríe con un poco de mantequilla.","Cuando la cebolla empiece a dorarse, se añade el arroz, se remueve un instante e inmediatamente se cubre con el caldo de pollo. Reservar el resto del caldo para añadirlo posteriormente si hiciese falta para terminar de cocer el arroz. Remover con frecuencia para facilitar que el almidón contenido en el arroz se disuelva en el caldo y nos dé como resultado un arroz bien cremoso.","Mientras se cuece a fuego lento, se vierte un poco de vino blanco en una aparte y se rehogan los champiñones hasta que se consuma el vino.","Una vez cocido el arroz y consumido el caldo de pollo, se le añaden los champiñones y el queso rallado, removiendo bien el risotto para que se mezclen los tres ingredientes.","Una de las claves para conseguir un buen risotto está en escoger una variedad de arroz que tenga alto contenido en almidón. Las variedades recomendadas son arborio o carnaroli, aunque también se puede conseguir la consistencia adecuada con arroz bomba.","El queso rallado debe ser de tipo graso, preferentemente queso parmesano o Grana Padano."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRisotto_con_champi%C3%B1ones","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Revuelto de pimientos","name":"Revuelto de pimientos","ingredients":["1 Pimientos grande asado y cortado.","2 dientes de ajo cortados en trozos pequeños","5 huevos","Aceite de oliva.","Sal"],"steps":["En una salten, se ponen a freir los ajos hasta que se doren.","Se pone el pimiento con los ajos, se añade una pizca de sal y se saltea un par de minutos.","Se añaden los huevos a la sarten y pasado un minuto, cuando han cuajado las claras, se rompen las yemas que se están cocinando.","Se sigue salteando el revuelto hasta que cuajen las yemas y se sirve en la mesa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRevuelto_de_pimientos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b4/Revuelto_de_huevos_con_verduras_tiernas_y_jam%C3%B3n_serrano.jpg/960px-Revuelto_de_huevos_con_verduras_tiernas_y_jam%C3%B3n_serrano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Risotto al microondas","name":"Risotto al microondas","ingredients":["1 taza de arroz de grano medio crudo","3 tazas de caldo de pollo, a fuego lento.","1/2 cucharadita de sal o una pizca de pimienta blanca o negra molida","2 cucharadas de mantequilla o de aceite de oliva","Otras 2 cucharadas de aceite de oliva","1/2 taza de cebolla, picada"],"steps":["En una cacerola, ponga el caldo de pollo, la sal y la pimienta a fuego lento, manténgalo caliente hasta que lo necesite.","En una fuente para horno de 8\" x 8 x 2\" (o una fuente para quiché de 10\"), caliente el aceite y la mantequilla en el microondas durante .","Añada la cebolla picada a la fuente para horno, revuelve para cubrirla con aceite y cocine en el microondas durante 4 minutos.","Añada el arroz crudo a la fuente apta para microondas, revuélvalo para cubrirlo con aceite y cocine en el microondas durante otros .","Cubra con tapa la fuente o un plato la fuente, dejando un poco de huevo para que pueda salir el vapor, y revuelva y vierta el caldo de pollo hervido a fuego lento, en la fuente apta para microondas, revuelva de nuevo y pongalo al microondas","Revuelva bien el arroz y el caldo de pollo y cocine en el microondas otros","Al sacarlo del microondas, antes de que el líquido se haya absorbido completamente, añadir un poco de aceite (una cucharadita) y queso parmesano, azul u otro tipo de queso rallado, al gusto, cubriendo el arroz y vuelva a tapar la fuente, dejándolo reposar un par de minutos.","Servir.","Como variación, use 2 1/2 tazas de caldo de pollo y 1/2 taza de vino blanco.","La ventaja que tiene el queso azul, es que se desgrana solo, con una cuchara.","Sea generoso con el queso, ya que el queso le dará un sabor especial al plato.","Podemos guardar el arroz un día en la nevera. Antes de ponerlo en el microondas al día siguiente, debemos añadir una cucharada de agua, revolver bien y poner a media potencia , repitiendo en intervalos de un par de minutos y removiendo para que el calor se distribuya adecuadamente, hasta que esté caliente a nuestro gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRisotto_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rissoto al microondas con verduras liofilizadas","name":"Rissoto al microondas con verduras liofilizadas","ingredients":["Aceite de oliva.","Vino blanco, un chorrito, opcinal.","1 cucharada de zumo de limón, opcional.","Arroz, preferentemente japónica (corto y duro), como es el arroz arborio, 300g.","Verduras liofilizadas","Opcionalmente, garbanzos cocidos, 100 g","Mantequilla, opcionalmente, 25 g.","Queso parmesano (un par de cucharadas o más según nos guste), desgranado.","Opcionalmente, queso azul desgranado.","1 diente de ajo.","Agua o caldo de verduras, 1 litro. Esto irá a nuestro gusto, pero un caldo dejará más sabroso el risotto.","Sal, pimienta y otros sazonadores, al gusto."],"steps":["Removemos, se echa el vino blanco y el limón y se pone de nuevo el microondas para que se evapore, durante .","Sacamos, removemos y dejamos reservado.","Añadimos el agua o caldo al primer recipiente que habíamos reservado con el arroz y las verduras y añadimos los garbanzos. Lo ponemos .","Sacamos, añadimos el queso azúl (suficiente para que dé sabor en todo el plato) , removemos, y lo llevamos de nuevo al microondas, esta vez destapado, y programamos más.","Probamos que el grano de arroz esté al dente. Si vemos que le falta algo más de tiempo,se lo añadimos por tandas de un minuto.","Podemos servir con un poco de pimienta molida, el queso parmesano (opcionalmente salsa de yogur) y algunas especias por encima.","Dejamos reposar antes de servir.","En el caso del arroz, lo mejor que puedes hacer, si ha sobrado una ración para otro día, es meterlo directamente en el frigorífico. De esta forma se enfriará mucho antes y se evitará que las bacterias se hagan las dueñas del lugar.","En general, el arroz no cocinado se puede conservar en el congelador unas dos semanas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRissoto_al_microondas_con_verduras_liofilizadas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Risotto de verduras al microondas","name":"Risotto de verduras al microondas","ingredients":["3 cucharadas de aceite","1 diente de ajo","1 cebolla","1 ½ taza de caldo de verduras","1 taza de arroz","¾ de taza de vino blanco"],"steps":["Mezcle el aceite, el ajo y la cebolla picados en un recipiente apto para microondas. Calientelo durante","Vacíe el caldo de verduras en un plato hondo y caliéntalo durante","Incorpore el arroz y el caldo en la bandeja que contiene el aceite, el ajo y la cebolla y caliente en el microondas durante","Vierta el vino blanco en el arroz y póngalo a cocinar en el microondas durante","Al momento de servir, espolvorea queso parmesano rallado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRisotto_de_verduras_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rissoto en olla GM","name":"Rissoto en olla GM","ingredients":["1 cebolla","de arroz redondo o especial rissotto.","Setas frescas o congeladas, 200 g","Bandeja champiñones cortados a láminas finas.","250 g de aceite nata","de caldo pollo","Sal y bolas de pimienta"],"steps":["Freír la cebolla en , , luego añadir setas congeladas.","Cuando esté, añadir champiñones, el arroz y el aceite, el caldo de pollo, rectificamos de sal y añadimos bolas pimienta.",", , , .","Tras la , abrimos y removemos hasta que quede espeso, espolvoreando parmesano.","Luego por encima un poco más de queso y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRissoto_en_olla_GM","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Relleno para empanadilla","name":"Relleno para empanadilla","ingredients":["9 champiñones","5 huevos duros","1/2 cebolla","1/2 calabacín","9 tomates cherry","Tomate natural triturado","Tomate frito","2 latas atún pequeñas","1/2 cucharadita ajo en polvo (opcional)","1 pizca pimentón dulce (opcional) Sal","Aceite de oliva","1 poco leche"],"steps":["Precalentamos el horno a con calor arriba y abajo","Calentamos una sartén con un poco de aceite de oliva. Cortamos las verduras en trozos pequeños y las añadimos a la sartén. Dejamos que se hagan y cuando estén blanditas añadimos las especias al gusto junto con la sal y removemos.","Agregamos el tomate natural triturado, el tomate frito y removemos, dejamos unos minutos más para que se integren todos los ingredientes. Dejamos reposar y añadimos el atún","Rellenamos las empanadillas: colocamos la mezcla en el centro de la masa y con ayuda de un pincel pincelamos los bordes con leche, doblamos, cerramos bien y con ayuda de un tenedor sellamos los bordes y barnizamos con leche.","Metemos al horno hasta que estén doradas y listas para comer","Podemos hacerlas fritas, en mi caso las prefiero al horno.","Los ingredientes son , pimiento, aceite de oliva, cebolla, azúcar, almidón de maíz y sal y los principales: tomate frito, atún y huevos duros.","Para la parte de masa, podemos usar obleas ya hechas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRelleno_para_empanadilla","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rogel","name":"Rogel","ingredients":["Harina común (500 g)","Sal (1 pizca)","Yemaz (7)","Huevo (1)","Agua (1 cc)","Alcohol (2 cdas soperas)","Manteca (75 g)","Dulce de leche repostero (2 kg)","Merengue italiano"],"steps":["Mezclar la harina, el azúcar y la sal en un recipiente.","Hacer un hueco en el centro y agregar las yemas, el huevo, el agua, el alcohol y la manteca pomada.","Amasar hasta integrar bien todos los ingredientes.","Estirar la masa con un palote hasta obtener una lámina fina y cortar discos de 22–24 cm.","Pinchar los discos con un tenedor y hornear a temperatura fuerte durante 5 minutos.","Armar el pastel alternando capas de galleta y abundante dulce de leche repostero (mínimo 4 capas).","Cubrir finalmente con merengue italiano."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRogel","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/4/4a/Rogel_festeja_gol.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Unknown authorUnknown author","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Salmorrejo","name":"Salmorrejo","ingredients":["4 filetes de Lomo","4 trozos de Longaniza","4 filetes Jamón serrano","3 unidades de Huevos","2 rebanadas de Pan","3 dientes de Ajo","cantidad necesaria de Perejil","cantidad necesaria de Leche","cantidad necesaria de Agua","cantidad necesaria de Vinagre","cantidad necesaria de Vino blanco","10 yemas de Espárrago"],"steps":["el lomo, la longaniza y el jamón en una cazuela de barro hasta que estén ligeramente dorados.","Añadir un chorrito de vinagre y vino blanco, dejando hervir brevemente.","Incorporar agua, ajo y perejil picado.","Preparar una tortilla deshaciendo el pan y mezclándolo con leche, ajo, perejil y huevos batidos.","Cocinar la mezcla en una sartén hasta que cuaje.","Cortar la tortilla en porciones y añadirla a la cazuela.","Incorporar los espárragos y dejar hervir unos minutos antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalmorrejo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rosquillas de anís","name":"Rosquillas de anís","ingredients":["2 huevos","1 vaso de aceite de oliva","1 vaso de azúcar","1 vaso de anís","1 vaso de leche entera","1 sobre de levadura","Harina (la que entre), aproximadamente 500 g.","Canela en polvo y azúcar para rebozar","Ralladura de corteza de limón","Aceite abundante para freir"],"steps":["Se mezclan en un bol los huevos, el azúcar y la leche. Se bate bien con una varilla pastelera (o cuchara de madera) hasta que se haga una pasta homogénea y sin grumos.","Se añade el aceite y el anís, se vuelve a batir hasta que el aceite ligue con los demás ingredientes.","Se añade a la pasta el sobre de levadura y se va añadiendo harina poco a poco (amasando con las manos) hasta que la masa obtenida se vaya separando del bol.","En la encimera de la cocina se espolvorea un poco de harina y encima se coloca la masa, añadiendo harina y amasando enérgicamente hasta que no se pegue a los dedos.","Una vez obtenida la masa hacer una bola, tapar con un paño y dejar reposar una media hora.","Coger pellizcos a la masa, hacer churretes con las manos, juntar las dos puntas y freir en abundante aceite muy caliente.","Una vez fritas, rebozar con una mezcla de azúcar con una cucharadita de canela en polvo.","Dejar enfriar antes de consumir.","La medida de los vasos que se cita en la receta es de 125 ml.","Se puede hacer la receta sin leche, las rosquillas salen más esponjosas pero menos cantidad.","Con estas cantidades salen aproximadamente unas 40 rosquillas.","Hay que tener cuidado en la fritura ya que la masa se quema rápidamente y al freír hacerlo con aceite no muy fuerte."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRosquillas_de_an%C3%ADs","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rosquillas de horno","name":"Rosquillas de horno","ingredients":["1/2 kilo de harina.","250 ml de agua.","Sal.","1/4 kilo de azúcar.","Una docena de huevos.","250 ml de aceite de oliva."],"steps":["En una olla ponemos el agua junto con el aceite, cuando comience a hervir disolvemos el azúcar y ponemos la harina.","Mezclamos bien y retiramos la masa del fuego.","Estando a temperatura ambiente, batimos los huevos y los amasamos junto con la harina.","Preparamos la bandeja del horno untada de aceite de oliva, vamos haciendo las rosquillas a mano y colocándolas en ella.","Ponemos el horno a temperatura media y dejamos que se doren."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRosquillas_de_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rosca de Yogurt","name":"Rosca de Yogurt","ingredients":["4 huevos.","3 vasos de harina.","2 vasos de azúcar.","1 vaso de aceite de oliva o girasol.","1 yogurt natural o azucarado.","1 taza de café pequeña de anís.","1 sobre de levadura","Vaso = Tarrina de cristal de un yogurt Danone por ejemplo."],"steps":["Se toma un cuenco más o menos grande y se vierte en él los cuatro huevos, los 3 vasos de harina, los dos vasos de azúcar, el vaso de aceite de oliva o girasol, el yogurt y la taza de anís.","Precalentamos el horno a fuego fuerte (250º durante 10/15 minutos).","Con unas varillas o la batidora removemos bien el contenido siempre en el mismo sentido para que no se corten los huevos, hasta que no queden grumos y quede una mezcolanza uniforme.","Tomamos un molde en forma de corona y lo impregnamos con un pincel con manteca de cerdo o mantequilla. Sobre esa fina capa que hemos aplicado al molde, espolvoreamos con un tamiz harina de forma uniforme para que una vez que la rosca se haya cocido no se pegue a las paredes del mismo.","En la mezcla anteriormente realizada, vertemos el sobre de levadura y damos vueltas con las varillas o la batidora para que quede uniformemente distribuida. Inmediatamente después de esto, se vierte el contenido del cuenco en el molde y se mete al horno a cocer 20 minutos a unos 180º.","Una vez pasado ese tiempo, la sacaremos del horno y la desmoldaremos con cuidado para que no se rompa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRosca_de_Yogurt","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ron con ponsigué","name":"Ron con ponsigué","ingredients":["Frutos de ponsigué (Ziziphus mauritiana)","Ron o Aguardiente de caña","Papelón rallado (opcional)"],"steps":["Lavar bien los frutos de ponsigué.","Colocarlos en una botella ancha de vidrio.","Añadir ron o aguardiente de caña hasta cubrir los frutos.","Tapar la botella y colocarla en un lugar oscuro, fresco y seco.","Dejar macerar al menos un mes; mientras más tiempo repose, más intenso será el sabor y el contenido alcohólico.","En algunas regiones se añade papelón rallado en poca cantidad para dar un toque dulce."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRon_con_ponsigu%C3%A9","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rondon","name":"Rondon","ingredients":["Coco (2 grandes y secos)","Pescado (½ kilo)","Carne de vaca o Tortuga","Costilla ahumada de cerdo o Chancho de monte o Venado","Yuca (½ kilo)","Plátanos verdes (½ kilo, 2–3 unidades)","Cebolla (1 mediana, picada)","Pimiento dulce (1 mediano, picado)","Ajo (2 dientes, picados)","Chile picante (1 entero)","Sal","Pimienta"],"steps":["Pelar y rallar los cocos. Colocar la ralladura en un cuenco y añadir dos tazas de agua hirviendo.","Exprimir bien para obtener la leche de coco, colar y cocer a fuego lento durante 15 minutos, revolviendo continuamente.","Pelar la yuca y los plátanos, cortarlos en trozos regulares e incorporarlos junto con el chile entero en la leche de coco.","Añadir el pescado crudo o la carne seleccionada (tortuga, res, venado o costilla ahumada). Si se usa carne de res o venado, colocarla antes que la yuca y el plátano.","Agregar encima la cebolla, el pimiento dulce y el ajo picados. Salpimentar al gusto.","Tapar la olla y dejar cocer a fuego lento, revolviendo ocasionalmente para integrar los sabores.","Cuando las verduras y carnes estén tiernas, retirar del fuego.","Servir caliente, acompañado de gallo pinto con coco o solo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRondon","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Rondon_Urbano.jpg/960px-Rondon_Urbano.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Petruss","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Salbute","name":"Salbute","ingredients":["½ kilo de masa de maíz para tortillas.","Manteca de cerdo.","1 o 2 naranjas agrias, de preferencia.","1 filete de pollo grande.","1 cucharada de pasta de achiote.","Sal al gusto.","Pimienta en polvo al gusto.","6 de hojas de lechuga.","2 jitomates o tomates rojos","½ cebolla morada.","2 zanahorias.","1 aguacate","1 pepino."],"steps":["Cortar las naranjas en mitades y exprimir.","Mezclar el jugo con el achiote y un punto de sal y pimienta.","Marinar el pollo. Mientras más tiempo lo dejemos en la marinada, más sabor absorberá. Lo ideal sería dejarlo al menos una hora.","Desinfectar las hojas de lechuga, remojándolo con agua y vinagre. Luego pasarla por agua fresca, escurrirla y cortar.","Lavar bien los jitomates y cortarlos en rodajas.","Pelar la media cebolla y cortarla en rodajas.","Para preparar las zanahorias, pelarlas y cocerlas en agua caliente con sal.","En el caso del aguacate, cortar la pulpa en rebanadas delgadas.","Si decides utilizar el pepino, solamente hay que pelarlo y cortarlo en rodajas muy delgadas.","Recupera la pechuga marinada para asarla en un comal, plancha o sartén. Cuando esté lista, vamos a deshebrarla o a deshacerla en filamentos, con la ayuda de un par de tenedores.","Tomar la masa de maíz y harcer la forma redonda tradicional de cada tortilla, ayudándonos con un rodillo o prensa.","Calentar un poco de manteca en un sartén grande y freir las tortillas hasta que se doren y comiencen a abombarse.","Al momento de retirarlas del sartén, depositarlas en un plato cubierto con una hoja de papel absorbente, para retirar el exceso de grasa.","Armar cada salbute colocando un poco de pollo sobre cada tortilla, acompañado de cebolla, jitomate, lechuga, aguacate y zanahoria y opcionalmente, con media rodaja de pepino.","Para darle todavía más sabor a la cebolla, puedes macerarla desde el día anterior con vinagre, en un recipiente tapado.","Si no cuentas con manteca de origen animal, puedes utilizar aceite vegetal para freír las tortillas. Hay quienes utilizan una mezcla de ambos ingredientes.","Hay quienes en lugar de preparar el pollo al estilo yucateco, con naranjas y achiote, utilizan uno más simple, parecido al de la receta de tinga de pollo.","Si no consigues cebolla morada, puedes utilizar cebolla blanca, pero haz todo lo posible por conseguir la primera, porque verdaderamente le da un sabor característico al plato.","Hay quienes prefieren remplazar la lechuga cortada por col o repollo, picado de la misma manera.","Siempre es recomendable servir los salbutes acompañados de salsa de chile habanero, la más típica de la región de Yucatán y una de las más picantes de todo México. Otra opción es servirlos con chiles jalapeños en rajas o en juliana.","Para unos salbutes aún más yucatecos, agrégales también un poco de relleno negro."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalbute","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salinas power","name":"Salinas power","ingredients":["vino pipeño blanco","leche condensada","azúcar"],"steps":["Se debe agregar en un vaso grande de unos 400 ml., unas dos cucharadas de leche condensada.","Se debe rellenar el contenido del vaso con vino pipeño.","Revolver el contenido hasta que este se encuentre homogeneo.","Agregar azúcar a gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalinas_power","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9e/Gran_Melia_Salinas_Hotel_at_Lanzarote%2C_Spain..jpg/960px-Gran_Melia_Salinas_Hotel_at_Lanzarote%2C_Spain..jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"chicadelatele","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Rollos de anís de Josefina","name":"Rollos de anís de Josefina","ingredients":["1 medida de aceite de oliva","1 medida de azúcar","1 medida de cazalla","harina la que admita"],"steps":["Mezclamos todos los ingredientes y vamos añadiendo la harina poco a poco hasta conseguir una masa que permita hacer un cordón con ella.","Vamos cortando trocitos de la masa en forma de cordón y hacemos con ellos aros que colocamos en una bandeja de horno y los espolvoreamos de azúcar.","Cuando tengamos todos los rollitos hechos, los horneamos a 180º hasta que estén doraditos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRollos_de_an%C3%ADs_de_Josefina","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rollos mal hechos","name":"Rollos mal hechos","ingredients":["4 huevos","1 vaso de aceite de oliva","medio litro de leche","medio kilo de azúcar","30 gr (1 onza) de bicarbonato amónico","700 gr de harina"],"steps":["En un bol batimos bien los huevos con el azúcar, la leche y el aceite.","Tamizamos el bicarbonato amónico con la harina y lo añadimos a la mezcla.","La masa debe estar un poco más clara que la de las magdalenas, pero debe permitir darle la forma de rollito a las unidades que colocaremos en una bandeja de hornear.","Horneamos a 180º hasta que estén doraditos y se espolvorean de azúcar"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRollos_mal_hechos","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Rosegones de Alpuente","name":"Rosegones de Alpuente","ingredients":["3 huevos","300 gr de azúcar","250gr de almendras enteras con piel, sin cáscara","270 gr de harina"],"steps":["En un bol batimos bien los huevos con el azúcar.","Añadimos la harina y las almendras enteras con piel.","Amasamos la mezcla hasta hacer tres “panes”.","Horneamos a 170º hasta que estén doraditos y damos la vuelta al “pan” y dejamos hornear otros 5 minutos.","cuando los saquemos del horno, calientes los cortamos en rodajas de un centímetro aproximadamente, antes de que se endurezcan al enfriar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FRosegones_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa alioli fácil","name":"Salsa alioli fácil","ingredients":["2 dientes de Ajo","cantidad necesaria de Perejil","cantidad necesaria de Sal","3 cucharadas de Mayonesa"],"steps":["Pelar y cortar el ajo en láminas pequeñas.","Colocar el ajo en un mortero junto con el perejil y una pizca de sal.","Machacar hasta obtener una pasta homogénea.","Añadir la mayonesa y mezclar bien hasta integrar todos los ingredientes.","Ajustar la textura y el sabor según preferencia.","Opcionalmente, añadir perejil picado adicional como decoración.","Evitar usar demasiado ajo para que la salsa no resulte excesivamente picante.","Ajustar la sal según el tipo de mayonesa utilizada.","Puede usarse mayonesa casera para un sabor más tradicional."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_alioli_f%C3%A1cil","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa alioli","name":"Salsa alioli","ingredients":["Dientes de ajo","Sal","Aceite","Perejil o cilantro, opcionales."],"steps":["Se corta el ajo en láminas para introducir en un mortero con el perejil y una pizca de sal.","Se machaca hasta que quede bien molido y luego se añade el aceite para obtener una salsa menos pringosa que si se hiciera el ali oli con mahonesa.","Se revuelve bien y servir.","Es ideal para pescados cocidos.","En ensaladas de brócoli, coliflor o similares da un toque de sabor.","El ali oli original se realiza de manera similar, sin utilizar mahonesas, con lo que al machacar los ingredientes y montar el aceite con claras de huevo o/y nata líquida se obtiene una mezcla similar, pero menos consistente y más líquida. Sin duda está mucho más rico, pero es difícil conseguir la mezcla, ya que igual que la mahonesa casera, se suele cortar y da problemas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_alioli","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Alioli%2C_salsa_de_ajo_y_aceite_de_oliva_%28Espa%C3%B1a%29.jpg/960px-Alioli%2C_salsa_de_ajo_y_aceite_de_oliva_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Salsa americana","name":"Salsa americana","ingredients":["1 kilo de cáscaras de mariscos y de cangrejos de mar","1 cebolla, 1 puerro, 1 zanahoria","1/2 de rama de apio, 1 diente de ajo","1 ramita de perejil","2 tomates maduros","1 cucharada de pimentón dulce","4 cucharadas de Aceite de oliva virgen","2 tacitas de arroz blanco","1/2 copita de brandy","Sal"],"steps":["Limpiar y trocear las hortalizas.","Calentar el aceite en una cazuela y agregar el puerro, el apio, la cebolla, la zanahoria, el ajo y el perejil. Rehogar lentamente.","Cuando empiece a dorarse, añadir las cáscaras de mariscos y los cangrejos, y seguir cociendo aplastando las pieles y los cangrejos para que suelten el jugo.","Cuando esté rehogado, agregar el pimentón dulce, remover y rociar con el brandy. Añadir el tomate troceado y dejar evaporar un poco.","Verter 3 litros de agua hirviendo y cocer durante 1 hora. Pasado este tiempo, incorporar el arroz. Cocerlo 20 minutos y cuando esté cocido, pasarlo todo por el pasapurés. Sazonar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_americana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Calamares_con_salsa_americana.jpg/960px-Calamares_con_salsa_americana.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Salsa brava","name":"Salsa brava","ingredients":["Ajos.","Tomate frito.","Cayena.","Pimienta blanca.","Pimentón dulce.","Unos golpes de salsa tabasco.","Sal.","Aceite de oliva."],"steps":["Se pelan los ajos, se hacen láminas y se machacan en el mortero.","Ponemos una sartén al fuego y sofreímos los ajos machacados, le ponemos el tomate frito y dejamos que reduzca un poco.","Luego le vamos añadiendo, la pimienta blanca, la cayena, el pimentón dulce, la sal y unas gotas de salsa tabasco.","Se prueba si todo queda de nuestro gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_brava","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/35/Bocata_de_calamares_con_salsa_brava_%28Madrid%29.jpg/960px-Bocata_de_calamares_con_salsa_brava_%28Madrid%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Cecilia","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Salsa de arbequina y avellanas","name":"Salsa de arbequina y avellanas","ingredients":["Tomates rojos maduros.","Ajos.","Avellanas tostadas.","Alcaparras.","Aceite de oliva arbequino.","Vinagre de manzana.","Punta de una cucharadilla del café de cayena molida.","Pimentón dulce.","Sal.","Pimenton dulce."],"steps":["Pelamos los tomates y les quitamos las tripas, los colocamos en el vaso de triturar.","Le ponemos por persona 5 avellanas.","Le agregamos el aceite arbequino.","Empezamos a triturar.","Le agragamos agua para aliviar la salsa, le ponemos la sal y el vinagre.","Probamos y ajustamos al gusto o manera de como se valla a emplear la salsa, si es con patatas o con carnes tipo churrasco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_arbequina_y_avellanas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de calçots","name":"Salsa de calçots","ingredients":["4 tomates","1 ñora","1 cabeza de ajo","1 rebanada de pan","100 g de almendra tostadas","30 g de avellana tostadas","1 cucharada de vinagre","800 ml de aceite de oliva virgen","Sal"],"steps":["El día anterior hay que poner la ñora en remojo para re-hidratarla durante 24 horas.","Primero hay que escalivar los tomates y la cabeza de ajos entera. Para ello los untaremos por toda su superficie con un poco de aceite de oliva, unas gotas para cada uno es suficiente, y luego los envolvemos uno a uno y por separado en papel de aluminio.","Los cocemos al horno fuerte hasta que estén bien blandos. Los dejamos enfriar y luego los desenvolveremos y quitaremos la piel de los tomates y de cada diente de ajo, que saldrá fácilmente.","Picar con el las almendras y las avellanas. Añadir los ajos con una pizca de sal y aplastarlos con la mano de mortero.","Partir la ñora en dos y extraer toda su pulpa con ayuda de una o raspando con un o una varilla, no obtendremos mucho más de una cucharada sopera de pulpa en total. Añadirla al mortero y mezclar con el resto.","Freír el pan en una con aceite de oliva, retirar de la sartén y remojarlo con un poco de vinagre. Añadirlo al mortero y machacarlo y mezclar bien con el resto de los ingredientes hasta obtener una pasta homogénea.","Añadir entonces los tomates; a partir de ahora se puede seguir con un mortero, si es grande, o pasar a un bol y batir con la , machacar o batir todo.","Añadir poco a poco el aceite sin dejar de remover y mezclar (es más fácil con un túrmix) hasta que tenga la consistencia deseada. A más aceite la salsa será más clara.","Finalmente, rectificar de sal.","Servir para mojar en ella los calçots cocidos directamente sobre las llamas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_cal%C3%A7ots","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa Cristina","name":"Salsa Cristina","ingredients":["3 Tomates maduros","2 Cebollas medianas","2 dientes de ajo","Sal a gusto","Aceite de oliva o de Maíz","Orégano a gusto"],"steps":["Se trozan los tomates en cubos pequeños al igual que la cebolla. Los dientes de ajo se pican muy finos y luego se cortan en cubos lo mas pequeño posible, se le agrega sal y orégano a gusto, todo esto se coloca en una olla en espera del siguiente paso previendo tener una tapa para cubrir.","En un caldero se coloca suficiente aceite para que cubra la cantidad obtenida de los ingredientes anteriores. Se lleva a fuego fuerte el aceite, cuando observemos que del aceite sale un humo gris es el momento de apagar el fuego.","De inmediato se vierte el aceite hirviendo en la olla que contiene los ingredientes previamente picados, se tapa y se deja reposar hasta que el aceite enfrié."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_Cristina","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa California","name":"Salsa California","ingredients":["200 gr. de queso desnatado en crema.","medio aguacate maduro","una cebolla tierna","zumo de un limón","eneldo fresco picado","sal y pimienta."],"steps":["Picar la cebolla finamente.","Batir el queso y mezclarlo con la carne del aguacate hasta que quede una crema homogénea.","Mezclar con la cebolla picada y sazonar con sal, pimienta y eneldo picado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_California","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa bearnesa","name":"Salsa bearnesa","ingredients":["200 g. de queso blanco descremado","3 yemas de huevo","3 escalonias","½ vaso de vino blanco seco","2 cdtas. de vinagre de manzana","unas hojas de estragón","sal y pimienta"],"steps":["Picar las escalonias, ponerlas en un cazo con el vino y el vinagre. Llevar a ebullición y dejar reducir.","Fuera del fuego añadir las yemas de huevo.","Poner el cazo en , sin dejar de remover hasta que se forme una crema.","Fuera del fuego sazonar con sal y pimienta, añadir el estragón.","Una vez tibia la salsa, añadir el queso y batir hasta que quede homogénea .","Perfecta para pollo y pavo asados o hervidos.","Para pescados reemplazar el estragón por zumo de limón.","Para ternera asada, reemplazar el estragón por pimienta verde."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_bearnesa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de albaricoques","name":"Salsa de albaricoques","ingredients":["½ kilo de albaricoques maduros y deshuesados.","15 cl.(centilitros)del almíbar de un bote de melocotones","15 cl. de vino de Oporto o Jerez dulce."],"steps":["Cocer los albaricoques con el almíbar y el vino unos 10 minutos, hasta que estén bien tiernos.","Pasar el almíbar y albaricoques por el thurmix y colar a través de una gasa fina.","Servir la salsa fría o caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_albaricoques","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa agridulce al microondas","name":"Salsa agridulce al microondas","ingredients":["3 cucharadas de almidón de maíz o maicena","3⁄ 4 de taza de agua.","1 cucharadita de salsa de soja o coconut aminos, opcional.","2 cucharadas de salsa de tomate (puede ser la ).","2 cucharadas de azúcar moreno","1 1⁄2 cucharadas de vinagre, de manzana"],"steps":["Mecle la maicena y el agua, con los demás ingredientes, salvo el aceite, en un tazón.","Microondas 1 minuto cada vez, revolviendo tras cada minuto (o cada 30 segundos, para irle cogiendo el punto), hasta que esté espeso y delicioso, aproximadamente 3-4 minutos.","Puede ir probando con mayor o menor cantidad de maicena o de agua para espesar o desespesar, al gusto.","Añadir el aceite y remover, para darle un aspecto brillante.","Guardada en una jarra o reciente hermético, se conserva hasta 2 semanas. Recaliéntela y añada agua extra, según se necesite, para que vuelva a tener la consistencia adecuada.","Puede darle un color rojo más intenso, utilizando .","Se puede emplear 1/2 tacita de sriracha para preparar la salsa.","También le podemos añadir 1 diente de ajo cortado en pequeños trocitos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_agridulce_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de cebolla y tomate al curry en microondas","name":"Salsa de cebolla y tomate al curry en microondas","ingredients":["2 cucharadas tomate frito (podemos tomar del que hayamos hecho al microondas, siguiendo la receta ).","Pimienta","Sal"],"steps":["Cortamos la cebolla en rodajas y le ponemos un par de cucharadas de curry en polvo. Añadimos un chorrito de aceite de oliva y llevamos al microondas en un recipiente apto para microondas, durante dos minutos y medio.","Añadimos las cucharadas de salsa de tomate, mezclamos un poco, cerramos el recipiente y se pone otros dos minutos.","Volvemos a mezclar todo dándole unas vueltas y lo ponemos un minuto.","Servir.","Podemos combinarlo con el ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_cebolla_y_tomate_al_curry_en_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa boloñesa","name":"Salsa boloñesa","ingredients":["675 g de carne magra molida, a temperatura ambiente.","2 claras de huevo grandes, a temperatura ambiente","1 lata de 800 g de tomates cocidos San Marzano o Roma (italianos).","170 g de lata de tomates triturados.","6 dientes de ajo, pelados","2 cucharadas de aceite de oliva","Laurel, orégano."],"steps":["Ponga una olla de fondo grueso a fuego medio-bajo con el aceite y el ajo;","A medida que la olla se calienta, mezcle la carne y las claras de huevo en una pasta homogénea;","Revuelva los dientes de ajo en el aceite caliente, hasta que se note la fragancia;","Añada la carne a la olla, revolviendo para romper los racimos en trozos finos, y cocine hasta que la mayoría de los jugos se hayan evaporado;","Añada la pasta de tomate y revuelva antes de añadir los tomates guisados;","Cubra la olla dejando un respiradero, y cocine a fuego lento durante 1 hora, revolviendo cada 15 minutos;","Apague el fuego y recupere los dientes de ajo, para desecharlos o machacarlos antes de volver a añadirlos a la salsa;","Sazone según el gusto, teniendo en cuenta el contenido de sal de los productos de tomate;","Cubra completamente y dejar reposar durante media hora, durante la cual se puede hacer la preparación para el montaje y el emplatado","Servimos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_bolo%C3%B1esa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Tallarines_con_salsa_bolo%C3%B1esa_y_milanesa_frita.jpg/960px-Tallarines_con_salsa_bolo%C3%B1esa_y_milanesa_frita.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Salsa boloñesa en microondas","name":"Salsa boloñesa en microondas","ingredients":["4 cucharadas de aceite","2 cucharadas de manteca","1/2 cucharada de azúcar","Sal, pimienta y 1 hoja de laurel","1 lata de tomate o nuestro tomate triturado (lo podemos triturar con un rallador).","1 diente de ajo","1 cebolla picada","300 gr. de carne picada (puede ser mezcla ternera y cerdo)","1/2 pimiento picado","1 zanahoria rallada","Opcional: una ramita de apio.","Laurel, orégano."],"steps":["En un recipiente con tapadera apto para microondas, colocamos el aceite y lo calentamos 2 minutos, mientras troceamos las verduras.","Añadimos la manteca, el pimiento, el ajo, la cebolla y la zanahoria. Lo ponemos 3-6 minutos.","Integramos la carne, y lo mezclamos todo y Cocinamos 3-10 minutos.","Agregamos el tomate, el laurel, el azúcar y condimentamos y cocinamos con la tapa quitada durante 5-12 minutos.","A los 6 minutos se revuelve un poco.","Servimos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_bolo%C3%B1esa_en_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa brava al microondas","name":"Salsa brava al microondas","ingredients":["125 g de tomate frito casero (puede ser de lata pero que sea tipo casero de calidad) o bien tomate natural rallado.","3 cucharadas de aceite.","1 cucharada de pimentón dulce.","1/2 ajo picado.","1/2 cebolla picada.","1/2 guindilla en rodajitas.","1/2 cucharadita de salsa de tabasco.","1 cucharada de vinagre de vino tinto (o de blanco)","Sal","Oregano, al gusto."],"steps":["Calentamos durante el tomate natural triturado y lo ponemos en un vaso batidor.","Le ponemos una pizca de azúcar para eliminar la acidez del tomate, orégano, pimienta blanca, medio ajo picado, media cebolla picada, 3-5 cucharadas de aceite de oliva y pimentón dulce o picante al gusto y lo batimos todo durante un minuto. Servimos en un bol y lo reservamos.","Si le gusta mas picante, echarle un poco mas de tabasco, guindilla o pimienta.","Servir típicamente sobre dados de patata frita o asada, que se hacen al microondas en un recipiente cerrado, pero no hermético, durante al menos , embadurnadas en aceite y sal ."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_brava_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate","name":"Salsa de tomate","ingredients":["1 Tarro o lata de tomates pelados de 500g.","1 Tarro de pasta de tomate concentrada.","3 Tomates frescos.","2 Cebollas moradas.","2 Dientes de ajo.","3 Cucharadas de aceite de oliva.","Albahaca.","Sal y pimienta.","1 cucharada de azúcar, para quitarle acidez al tomate."],"steps":["Moler los tomates en tarro en una batidora y luego colar para separar las semillas, picar la cebolla y el ajo en cuadritos.","Preparar los tomates frescos de la siguiente forma: Para pelar los tomates recomiendo pasarlos por agua hirviendo 20 segundos, de esta forma la piel sale completa (es lo que se denominar escaldarlos), luego se cortan en cuatro u ocho partes y se separa la semilla, de esta forma queda solo la pulpa, luego se cortan en cuadritos.","En una olla o sartén grande calentar el aceite de oliva, luego echar la cebolla y el ajo para dorar brevemente, agregue el jugo del tomate, la pasta de tomate y la albahaca, agregue sal y pimienta, deje cocinar unos minutos, y corrija la sal, si nota que la salsa está un poco ácida agregue un poco de azúcar. Deje cocinar aproximadamente 20 minutos o hasta que se reduzca a casi la mitad.","Cuando la salsa tenga el espesor deseado agregue los tomates frescos y deje cocinar por 5 minutos.","Dependiendo de su gusto puede agregar unas gotas de accetto balsámico, nuez moscada o media copita de vino blanco, recuerde siempre que agregue algún ingrediente, dejar cocinar al menos 5 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/0b/Bacalao_con_salsa_de_tomate_%28Espa%C3%B1a%29.jpg/960px-Bacalao_con_salsa_de_tomate_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Sancocho antioqueño","name":"Sancocho antioqueño","ingredients":["16 tazas de Agua","500 g de Carne de res","500 g Carne de cerdo","2 cucharadas de Aceite","4 tallos de Cebolla larga","cantidad necesaria de Perejil","cantidad necesaria de Cilantro","4 unidades de Plátano verde","2 unidades de Mazorca","2 unidades de Zanahoria","130 g de Arracacha","500 g de Papa","4 hojas de Repollo","250 g de Yuca","cantidad necesaria de Comino","cantidad necesaria de Sal","cantidad necesaria de Pimienta"],"steps":["Colocar el agua en una olla grande junto con las carnes, el aceite, la cebolla, el perejil, el cilantro, el comino, la sal y la pimienta.","Cocinar durante aproximadamente 45 minutos.","Añadir las mazorcas y los plátanos verdes y continuar la cocción por 15 minutos.","Incorporar las zanahorias, la arracacha, las papas y el repollo.","Ajustar la sazón y cocinar durante 10 minutos más.","Agregar la yuca y cocinar por 15 minutos adicionales.","Retirar la cebolla, el perejil y el cilantro.","Mezclar suavemente y verificar la cocción de los ingredientes.","Servir caliente, acompañado de arroz blanco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSancocho_antioque%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salteña","name":"Salteña","ingredients":["2 1/2 Tazas de harina de trigo cernidas.","3/4 Libras de manteca de cerdo.","3 Yemas de huevo.","3/4 Cucharillas de sal.","1/2 Taza de agua tibia.","1 1/2 Cucharillas de polvo de hornear.","Relleno:","1/2 Kilo de pulpa cadera","2 Cebollas finamente picadas","1 Cucharilla de azúcar","1 Taza de gelatina de pata","1/2 Libra de aji colorado en vainas"],"steps":["Mezcle la harina con la manteca, agua tibia con sal, polvo de hornear y las yemas de huevo sin batir, amase bien; sobe hasta que la mesa quede elástica y reviente. Forme pequeñas bolitas y deje reposar.","Prepare el relleno:","Corte la carne en pedazos pequeños condimente y retueste en un poco de aceite. Muela el aji colorado despepitado y pasado por la llama del fuego; hágalo cocer en aceite bien caliente. Junte el aji con la cebolla finamente picada y agregue a la carne; añada la gelatina de pata y el azúcar hasta que se incorporen. Deje reposar en refrigerador hasta el día siguiente.","Estire las bolitas de mesa, con el uslero, que queden bastante delgadas y fines, dándole forma ovalada, coloque al centro un poco de jigote y tres o cuatro aceitunas.","Pinte el contorno con agua azucarada, doble pare darle la forma definitiva y repulgue menudo. Pinte cada salteña por encima con el resto del aji colorado. Hornee a temperatura caliente hasta que estén cocidas.","Sírvalas calientes."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalte%C3%B1a","country":"Bolivia","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Salte%C3%B1a_miniatura.jpg/960px-Salte%C3%B1a_miniatura.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Casi metro y medio","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Salsa holandesa","name":"Salsa holandesa","ingredients":["4 yemas de huevo.","1 dl(decilitro) de nata","100 g de mantequilla de la mejor calidad.","un chorrito de zumo de limón.","sal y pimienta."],"steps":["Batir la yemas y ponerlas al fuego junto con la nata. No dejar de batir hasta que empiecen a espesar.","Fuera del fuego añadir la mantequilla y seguir batiendo. Sazonar con sal, pimienta y el chorrito de zumo de limón."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_holandesa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/c/cd/Salsa_holandesa_en_el_Instituto_Gastron%C3%B3mico_Madeleine%2C_Mazatl%C3%A1n%2C_19_de_octubre_de_2022.jpg/960px-Salsa_holandesa_en_el_Instituto_Gastron%C3%B3mico_Madeleine%2C_Mazatl%C3%A1n%2C_19_de_octubre_de_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Nuevo Doge","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Sango lojano","name":"Sango lojano","ingredients":["1.1/2 lb harina de maíz","1/2 lb de mantequilla","1 lb de quesillo","1 cucharada de manteca de cerdo","Sal al gusto"],"steps":["Parar en un recipiente resistente al calor 1lt de agua con la sal y dejar hervir,","Vaciar la Harina al recipiente con el agua hirviendo y remover hasta que se disuelva y remover constantemente,","Dejar hervir y cuando esta hierva poner la mantequilla y remover constantemente","Una vez hervido todo desmenisar el quesillo en un plato y con un trinche y vaciarlo en el recipiente;","Antes mover bien y luego de poner el quesillo no mover mas dejar que hierva a fuego lento por 6 minutos con 30seg","Apagar y servir inmediatamente, lo puede acompañar con un maduro verde o un platano verde cocinado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSango_lojano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa teriyaki","name":"Salsa teriyaki","ingredients":["1/4 de taza (30 gramos) de salsa de Soya","1/4 de taza (30 gramos) de agua","1/4 de taza (30 gramos) de vino dulce de Arroz Mirin","1 cucharada de vinagre blanco","3 cucharadas de azúcar morena","1 Pieza de jengibre Fresco","2 dientes de ajo"],"steps":["Picar finamente el ajo y el jengibre.","Integrar todos los ingredientes en una olla y llevar a ebullición, revolviendo de vez en cuando.","Bajar el fuego y dejar hervir por 5 minutos","Dejar enfriar antes de utilizar","Es una excelente salsa para untar en carnes y aves muy parecida a la salsa barbecue .","En la cocina japonesa se usa para aderezar los Yakitori que son unas brocheta tradicionalmente de Pollo, pero, también se elaboran de Res, Cerdo, Pescado y Mariscos.","El término Japonés Yakitori hace referencia a la palabra Yaki que significa caliente y a la palabra Tori que se refiere a las Aves en general."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_teriyaki","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa tártara","name":"Salsa tártara","ingredients":["1 cucharada de cebollín","1 cucharada de estragón","50 g de pepinillos en vinagre","20 g de alcaparras","1 cucharada de perejil","1 huevo"],"steps":["Cocinar el huevo durante 8 minutos.","Picar finamente el cebollín, el estragón y el perejil.","Picar finamente los pepinillos, las alcaparras y el huevo.","Mezclar todos los ingredientes en un recipiente.","Usar para acompañar carnes fritas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_t%C3%A1rtara","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de yogur","name":"Salsa de yogur","ingredients":["Básicos:","1 yogur natural (puede ser desnatado).","Zumo de medio a un limón (según nos guste).","De medio a 1 ajo machacado, al gusto.","Opcionales:","menta.","estragón.","1 cda de aceite de oliva.","1 cdta de granos mostaza de mostaza.","Perejil trinchado.","Sal y pimienta."],"steps":["Se ponen los ingredientes juntos y se mezclan bien, hasta tener una salsa homogénea.","Se puede servir esta salsa para acompañar diferentes platos, como ensaladas, , kebab, verduras..."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_yogur","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa sabayón","name":"Salsa sabayón","ingredients":["6 yemas de huevo","200 gr. de azúcar","30 cl. (centilitros) de vino Jerez dulce"],"steps":["Poner yemas y azúcar en el cazo y batir hasta que la mezcla resulte pálida y forme una cinta al levantar el batidor.","Añadir el vino y seguir batiendo. Poco a poco la mezcla se volverá espumosa y duplicará su volumen.","Seguir batiendo unos 5 minutos más hasta que la salsa se vea ligera y espumosa.","Si se va a tomar fría hay que dejar el cazo encima de hielo y remover de vez en cuando hasta que se enfríe totalmente. Se guarda tapada en el frigorífico."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_sabay%C3%B3n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate al microondas","name":"Salsa de tomate al microondas","ingredients":["1 kg 300 g de tomates pera maduros","1 cebolla y media.","2 dientes de ajo (sin gérmen)","½ pimiento verde y ½ pimiento rojo, muy picados.","1 trocito de guindilla (opcional)","Sal","Pimienta molida","Hierbas aromáticas (orégano, tomillo, romero, albahaca)","½ cucharadita de azúcar para compensar la acidez","Aceite de oliva virgen extra."],"steps":["Lavar y pelar los tomates.","Verter un par de cucharadas de aceite de oliva en el envase apto para microondas (sin ponerle la tapa) y los dientes de ajo cortados, y poner el microondas a máxima potencia durante 1 minuto.","Agrega la cebolla y los pimientos en cuadraditos, espolvorear sal y pimienta negra y poner el microondas 5 minutos, poniendo la tapadera, dejando un hueco para que salga un poco de vapor.","Añadir los tomates picados, la guindilla, el azúcar, de nuevo sal y pimienta y las hierbas aromáticas, hundiéndolas un poco en el tomate.","Poner el microondas , con la olla tapada, pero dejando el hueco, como se ha indicado anteriormente","Aguardar un par de minutos antes de abrir la olla.","Poner el brazo de la batidora dentro de la olla y triturar, caso de que nos guste más triturada o para hacerla más fina.","Verter un chorrito de aceite."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate invertida","name":"Salsa de tomate invertida","ingredients":["3 tomates","1 cebolla","1 diente de ajo","Aceite de oliva","Sal.","Opcional, pimienta.","Azúcar","Albahaca, opcional."],"steps":["Se le quita a cada tomate el tallo, se parte y se mete en el vaso de la batidora. Se añade la cebolla cortada en ocho partes, el ajo pelado y cortado, además de la sal y el azúcar. Se tritura todo.","Se pone en una cazuela al fuego con un poco de aceite de oliva y se sofríe hasta que el tomate esté hecho."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_invertida","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate sin aceite","name":"Salsa de tomate sin aceite","ingredients":["Tomates (según el tamaño y la cantidad que deseemos hacer, por ejemplo, unos 10).","Opcionalmente, se puede añadir cebolla y ajo. La cebolla la partiremos igual que el tomate y el ajo en un par de mitades.","Hoja de laurel, opcional.","Hierbas provenzales.","Orégano","Opcional, pimienta molida, al gusto.","Sal, al gusto.","Azúcar","Albahaca, opcional."],"steps":["Se cortan los tomates en 4 mitades y se meten en la batidora.","En una sartén, se pone el tomate triturado, las hojas de orégano, pimienta, sal (unas tres pizcas), las hierbas provenzales y el orégano. Se puede añadir el azúcar.","Se lleva a fuego lento, removiendo con un utensilio de madera (para no rallar la salten y el antiadherente de la misma) cada minuto o par de minutos.","Se sigue cocinando hasta que no tenga líquido y esté a nuestro gusto.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_sin_aceite","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate en conserva","name":"Salsa de tomate en conserva","ingredients":["Tomates, la cantidad que vayamos a hacer, por ejemplo 4 kilos.","Sal, una pizca.","Aceite de oliva, una cucharada."],"steps":["Servir.","Esta receta se puede hacer también en el microondas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_en_conserva","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/87/Masa_de_pizza_con_salsa_de_tomates_y_cebolla_junto_a_sus_ingredientes_listos_para_armar.jpg/960px-Masa_de_pizza_con_salsa_de_tomates_y_cebolla_junto_a_sus_ingredientes_listos_para_armar.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Salsa de tomate natural en conserva","name":"Salsa de tomate natural en conserva","ingredients":["Tomates troceados, la cantidad que vayamos a hacer, por ejemplo 4 kilos. Podemos tenerlos tanto con piel, como sin ella. Si lo cocinamos con ella, deberemos pasarlo por el colador o pasapurés (el utensilio que se denomina chino). Otra posibilidad es rallarlos enteros, con lo cual la piel se queda en la mano.","1 cebolla, también troceada, de forma opcional.","Dientes de ajos enteros: 4-6, es decir, una cabeza entera. También se pueden poner fileteados.","Orégano, 2 cucharadas.","Sal, una cucharada.","Pimentón, una cucharada.","Aceite de oliva, una taza.","Frascos de cristal, con su correspondiente tapa.","Utensilios: frascos de conserva de cristal, con su tapadera."],"steps":["Se esterilizan durante 30 minutos los frascos y las tapas, poniéndolos en la olla para que hiervan y colocándolos bocabajo sobre una rejilla, para que se vayan secando..","Ponemos los tomates en una olla y le añadimos el resto de ingredientes.","Esperamos a que comience a hervir y lo tenemos 40 minutos en ebullición, al mismo tiempo que revolvemos, sin poner la tapa. Si ponemos más cantidad de tomates, tendremos que cocinarlos más tiempo (por ejemplo, para 6 kg, hará falta 1:30 h).","Vamos llenado el tomate en cada uno de los frascos hasta un dedo por debajo del borde y lo cerramos fuertemente con la tapa.","Se ponen bocabajo dentro de una olla grande con agua tibia (porque si fuera fría se podrían romper por la diferencia de temperatura), que los cubra.","Se dejan en el fuego durante 1 hora, con la olla tapada.","Los frascos se sacan también bocabajo y se dejan reposar bocabajo, o de costado, durante 45-60 minutos.","Se guardan en un lugar, fresco y oscuro. Se le pone una etiqueta con lo que contiene y la fecha. Pueden durar hasta un año.","Servir.","Esta receta se puede hacer también en el microondas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_natural_en_conserva","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Salsa de tomate en microondas","name":"Salsa de tomate en microondas","ingredients":["Tomates, 1 kg.","1 cebolla, también troceada, de forma opcional.","Dientes de ajos: 3-6, es decir, una cabeza entera, picados.","Hoja. de laurel, de forma opcional.","Aceite de oliva, 100 ml.","Sal, al gusto (normalmente, de media a una cucharada).","Orégano, 2 cucharadas.","Pimentón, una cucharada.","Pimienta blanca, al gusto (mejor que la negra, porque se ve menos).","Opcional: curry, si queremos darle un sabor interesante.","Opcional, para quitar la acidez, 1 cucharadita de azúcar."],"steps":["Se añade el tomate triturado, la sal al gusto, el azúcar la pimienta, el laurel y el orégano, se remueve y se pone en el microondas 5 minutos.","Se saca del microondas, se remueve y se pone otros 5 minutos (este paso es opcional, con lo cual lo podemos poner 10 minutos desde el principio).","Se prueba y se rectifica de azúcar y sal y se vuelve a poner de 2 minutos,","Opcionalmente, si la queremos más concentrado, vuelve a poner en tandas de 2 minutos.","Servir.","Cuando esté lista, opcionalmente podemos triturar la salsa con la batidora para que quede una textura más fina.","En la nevera aguanta una semana.","Se puede guardar en una bolsa o envase especial para ello, en el congelador (nunca en cristal).","Fuera del frigorífico, la podemos guardar en un frasco de cristal limpio que cerraremos con su tapa y dejaremos enfriar boca a abajo.",", otra receta"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSalsa_de_tomate_en_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de ajos","name":"Sopa de ajos","ingredients":["4 cucharadas de Aceite de oliva","1 litro de Agua","10 dientes de Ajo","250 g de Pan duro","1 cucharadita de Pimentón","cantidad necesaria de Sal","4 lonchas de Jamón serrano (opcional)","4 lonchas de Chorizo (opcional)","4 unidades de Huevo (opcional)"],"steps":["Cortar el pan duro en rodajas finas.","Calentar el aceite de oliva en una cazuela, preferiblemente de barro.","Freír los ajos hasta que estén dorados, evitando que se quemen.","Añadir el pan y sofreír ligeramente junto con el ajo.","Incorporar el pimentón y remover rápidamente para que no se queme.","Añadir el agua caliente y llevar a ebullición.","Sazonar con sal al gusto y dejar hervir entre 5 y 8 minutos.","(Opcional) Añadir jamón serrano y chorizo en trozos.","(Opcional) Incorporar huevos y dejar cuajar ligeramente en la sopa.","Servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_ajos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b0/Sopa_castelhana.JPG/960px-Sopa_castelhana.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Adriao","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Sopa de colmenillas","name":"Sopa de colmenillas","ingredients":["300 g de colmenillas (Morchella esculenta)","1 chalota","2 cucharadas soperas de harina","1 ½ litros de caldo de carne","1 vasito vino blanco","3 yemas de huevo","zumo de limón","mantequilla","sal y pimienta"],"steps":["Lavar muy bien las morillas bajo un chorro de agua para retirar la arenilla que indefectiblemente habrá en sus alvéolas. Cortarlas en rodajitas finas.","Retirar un tercio de las setas y hacerlas pochar en un poco de mantequilla con unas gotas de zumo de limón.","En una cacerola, sofreír la chalota picadita en mantequilla cuidando que no dore. Agregar el caldo de morillas. Salpimentar.","Cocinarlas a calor moderado hasta que el jugo que larguen se evapore. Esparcir la harina, revolver bien y esperar que la harina lisa burbujee. Mojar con el caldo y el vaso de vino blanco y revolver hasta que empiece a hervir. Dejar cocer muy muy suavemente durante 20 minutos.","Después de los 20 minutos, dejar reposar unos momentos y desgrasar. Pasarla por el mixer y ligar con las yemas de huevo. Añadir entonces las morillas sofritas a parte y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_colmenillas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de arroz","name":"Sopa de arroz","ingredients":["4 cucharadas de Arroz","1 taza de Hogao","5 tazas de Caldo básico","1 libra de Papa","1 unidad de Pimiento verde","1 unidad de Zanahoria","2 unidades de huevos","2 dientes de Ajo","unas hebras de Azafrán","1 litro de Agua","cantidad necesaria de Aceite","cantidad necesaria de Sal"],"steps":["Hervir el caldo básico con el hogao, las papas, la zanahoria, el pimiento y el ajo.","Cocinar hasta que las papas estén blandas.","Añadir el arroz lavado y continuar la cocción.","Batir los huevos con la fécula de maíz o trozos de arepa.","Incorporar la mezcla al caldo y cocinar durante aproximadamente 5 minutos.","Ajustar la sal al gusto.","Servir caliente y espolvorear con cilantro y perejil picados."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_arroz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/1/17/Sopa_de_arroz_con_pollo_y_vegetales.jpg/960px-Sopa_de_arroz_con_pollo_y_vegetales.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Soldaditos de Pavía","name":"Soldaditos de Pavía","ingredients":["1/2 kg de bacalao salado.","1 Huevo","1 Cucharadita de pimentón dulce","1 Pimiento grande rojo asado y cortado en tiras","Zumo de limón","Harina","Pimienta negra","Aceite de oliva."],"steps":["Poner el bacalao en remojo durante 24 horas, cambiando el agua cada 3 ó 4 h más o menos. Una vez desalado cortarlo en tiras y escurrir.","Preparar un aliño con el pimentón, la pimienta, el zumo de limón y un chorrito de aceite de oliva, y sumergir las tirar de bacalao durante 2 ó 3 h.","Mientras, asar el pimiento rojo y, una vez asado, cortarlo en tiras."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSoldaditos_de_Pav%C3%ADa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/09/Soldaditos_de_Pavia-Bacalao.jpg/960px-Soldaditos_de_Pavia-Bacalao.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Sopa con huevo","name":"Sopa con huevo","ingredients":["4 tazas de agua","4 tazas de leche","4 Huevos","2 cucharadas de cilantro finamente picado","1 rama entera de cilantro","1 tallo de cebolla larga picada","1 tallo de cebolla larga entero","2 dientes de ajo","Sal al gusto"],"steps":["Se pone a hervir el agua, cuando suelte el primer hervor se le agrega la rama entera de cilantro, el tallo de cebolla larga y los dientes de ajo y se dejan cocinar por cinco minutos.","Se drena el caldo y se desecha la cebolla y el cilantro cocinados.","Al caldo se agrega la leche, la cebolla picada, el cilantro picado y la sal.","Luego se añaden uno a uno los huevos, cuidando que no se rompan las yemas.","Cuando los huevos estén cocidos se sacan y se depositan de a uno por plato.","Luego se vierte encima el liquido caliente y se le agrega pan o tostadas en trocitos.","Opcionalmente se puede añadir pimienta y queso rayado."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_con_huevo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/Sopa_de_pan_%28Espa%C3%B1a%29.jpg/960px-Sopa_de_pan_%28Espa%C3%B1a%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Sardinas encebolladas","name":"Sardinas encebolladas","ingredients":["Sardinas.","Harina.","Cebolla.","Laurel.","Vaso de vino blanco.","Sal.","Aceite de oliva."],"steps":["Destripamos las sardinas dejándole la cabeza, las lavamos le ponemos sal.","Se enharinan y en una sartén con aceite de oliva las vamos friendo. Conforme salgan fritas las vamos colocando en una cazuela de barro.","Acabada la fritura, con un poco de ese aceite freímos la cebolla, se le pone la hoja de laurel, sal y el vaso de vino blanco, cuando reduzca la salsa se le incorpora a la cazuela de sardinas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSardinas_encebolladas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de espárragos trigueros","name":"Sopa de espárragos trigueros","ingredients":["Espárragos triqueros.","Pan para freír.","Ajos.","Vinagre.","Cominos en rama.","Sal.","Aceite de oliva"],"steps":["En una olla ponemos aceite y empezamos a sofreír los espárragos trigueros troceados.","Le agregamos agua y sal y dejamos que se vallan haciendo.","Freímos los tropezones de pan y los ajos laminados que se los pondremos junto un poco de vinagre.","Machacamos los cominos en rama y se lo ponemos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_esp%C3%A1rragos_trigueros","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sangría","name":"Sangría","ingredients":["1 botella de vino tinto (como Rioja o Priorat)","2 naranjas","1/2 naranja, lavada y cortada en rodajas","1 limón, lavado y cortado en rodajas","fruta troceada (melocotón, manzana)","30 cc de ron o cognac","Azúcar","soda o gaseosa"],"steps":["Poner el vino y el licor en una jarra.","Hacer zumo de dos naranjas y añadirlo al vino.","Agitar la bebida con una cuchara de palo.","Añadir azúcar al gusto y según la acidez del vino utilizado.","Remover para disolver el azúcar y añadir los cítricos y frutas.","Antes de servirla, removerla cada vez un poco y suavemente. Al verter la bebida en las copas, dejar la fruta dentro de la jarra."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSangr%C3%ADa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/61/Sangr%C3%ADa%2C_Mazatl%C3%A1n%2C_30_de_noviembre_de_2022.jpg/960px-Sangr%C3%ADa%2C_Mazatl%C3%A1n%2C_30_de_noviembre_de_2022.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Nuevo Doge","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Sloppy joes","name":"Sloppy joes","ingredients":["750 gramos de carne de res molida","1 cebolla picada","1 chile pimiento picado","1 lata de 6 oz. (170 gramos) de pasta de tomate","1 taza de agua","3 dientes de ajo picados","1 cucharada de polvo de chile","1 cucharadita de pimentón español (paprika)","1 cucharadita de comino","1 cucharada de vinagre blanco","3 cucharadas de azúcar morena","1 cucharadita de orégano molido","1/2 cucharadita de sal","1/2 cucharadita de pimienta negra molida","8 unidades de pan de hamburguesa"],"steps":["Sofreír la carne en un sartén por aproximadamente 5 minutos, añadiendo posteriormente la cebolla y el chile pimiento.","Freír por otros 5 minutos o hasta que la cebolla esté suave. Drenar la grasa.","Por aparte mezclar la pasta de tomate y el agua, revolviendo hasta que la pasta se disuelva.","Mezclar el ajo, el polvo de chile, la paprika, el comino, el vinagre, el azúcar morena, el orégano, la sal y la pimienta.","Se mezcla esta preparación con la carne y se deja cocinar por 5 a 10 minutos o hasta que la preparación esté espesa.","Finalmente se agrega a los panes de hamburguesa y se sirve."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSloppy_joes","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Semifrío de fresa","name":"Semifrío de fresa","ingredients":["250g de fresas","200 ml de nata","4 yogures","250g de azúcar","80g de gelatina en polvo"],"steps":["Ponemos un cazo al fuego y echamos la nata, llevamos a ebullición.","Mientras tanto, troceamos las fresas en unos 6 cachos, reservamos.","Pesamos unos 80g de gelatina en polvo y, cuando la nata esté hirviendo le echamos la gelatina y la disolvemos bien.","Ponemos los yogures en un bol y echamos el azúcar. Revolvemos con una cuchara.","A continuación, echamos la mezcla de nata y gelatina en el bol junto con los yogures, volvemos a mezclar.","Ahora, echamos las fresas en el bol y lo juntamos todo.","Vertemos el contenido del bol en una fuente y lo metemos en la nevera, esperamos a que se enfríe (aprox. 1 hora), volteamos la fuente sobre un plato y ya esta listo para servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSemifr%C3%ADo_de_fresa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Shukos","name":"Shukos","ingredients":["1/4 de Repollo blanco","4 panes tipo alemán para hot dog","4 salchichas tipo Frankfurt","al gusto","2 ramas de tomillo","1 clavo de olor","Sal, Ketchup, mayonesa y mostaza al gusto"],"steps":["Cocinar el repollo al vapor, previamente picado, con el tomillo, clavo de olor y sal al gusto, hasta que esté al dente","Pasar brevemente la salchichas por agua hirviendo","Partir el pan longitudinalmente y dorarlo, de preferencia, a las brasas","Untar el pan con guacamol","Colocar la salchicha","Agregar el repollo","Aderezar con ketchup, mostaza y mayonesa al gusto","Para diabéticos, suprimir el ketchup y sustituir el pan alemán por pan integral para hot dog"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FShukos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de lima","name":"Sopa de lima","ingredients":["1 litro de Caldo de pollo","2 unidades de Pechuga de pollo","4 unidades de Lima","4 unidades de Tortillas de maíz","1 unidad de Cebolla","2 unidades de Jitomate","1 manojo de Cilantro","cantidad necesaria de Sal","cantidad necesaria Aceite","opcional Chile chipotle","opcional Chile guajillo"],"steps":["Cocer las pechugas de pollo en el caldo hasta que estén bien cocidas.","Retirar el pollo, desmenuzarlo y reservar.","Calentar nuevamente el caldo y añadir el jugo de las limas.","las tortillas en tiras hasta que estén crujientes.","Preparar un pico de gallo con jitomate, cebolla, cilantro y sal (opcional).","Incorporar el pollo desmenuzado al caldo caliente.","Servir la sopa con las tiras de tortilla frita.","Añadir el pico de gallo y chiles opcionales según preferencia."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_lima","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Seco de gallina","name":"Seco de gallina","ingredients":["1 ½ kg Carne de pollo o gallina con hueso","2 unidades de Pimiento","2 unidades Cebolla paiteña","2 unidades Tomate","2 vasos de Cerveza o jugo de naranjilla","1 atado de Cilantro","1 atado de Perejil","1 cucharada de Manteca de color","2 dientes de Ajo","cantidad necesaria Aceite","cantidad necesaria Sal","cantidad necesaria Pimienta","cantidad necesaria Comino"],"steps":["Preparar un refrito con la manteca de color, la cebolla, el tomate, el pimiento y el ajo.","Sazonar con sal, pimienta y comino al gusto.","Añadir el pollo o gallina y dorar ligeramente.","Incorporar la cerveza o el jugo de naranjilla junto con el cilantro y el perejil picados.","Cocinar a fuego lento hasta que la carne esté suave.","Si es necesario, añadir un poco de agua o más líquido para ajustar la consistencia.","Servir caliente acompañado de arroz amarillo y papas al vapor o plátano maduro frito."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSeco_de_gallina","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/7f/Seco_de_gallina.jpg/960px-Seco_de_gallina.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Montielec98","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Sopa de almendras de Alborea","name":"Sopa de almendras de Alborea","ingredients":["70 gr. de almendra pelada picada (puede ponerse tostada).","3 yemas de huevo","120gr de pan","1 litro y medio de agua.","3 dientes de ajo.","Sal."],"steps":["Partimos el pan en rebanadas finas como de 1 cm de espesor.","Echamos aceite en una sartén y freímos las rebanadas de pan, cuando estén fritas las apartamos en un plato.","En una cazuela grande (que utilizaremos para hacer la sopa) echamos aceite y se fríen 3 dientes de ajo enteros.","Añadimos un litro y medio de agua en la cazuela, ponemos sal y a fuego lento la llevamos a ebullición durante 10 minutos.","Mientras hierve el agua, partimos las rebanadas de pan en trocitos pequeños.","Añadimos los trozos de pan y la almendra picada al agua hirviendo y lo retiramos del fuego."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_almendras_de_Alborea","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de lentejas","name":"Sopa de lentejas","ingredients":["1 o 2 cucharadas de aceite de oliva","1 cebolla cortada en cubitos","2 zanahorias , cortadas en cubitos","2 dientes de ajo picados","250 gramos de lentejas secas (pueden ser de las rojas).","6 tazas de agua o caldo (1 litro-1,200 de agua aprox.)","1 hoja de laurel"],"steps":["Coja las lentejas y elimine las piedras, etc. si es necesario Enjuague bien.","Caliente el aceite de oliva en una sartén grande a fuego medio. Una vez que el aceite esté caliente, agregue la cebolla y las zanahorias. Cocine por unos minutos, hasta que las verduras hayan comenzado a ablandarse, luego agregue el ajo.","Agregue las lentejas, la hoja de laurel y el agua a la olla. Cocine de fuego lento a fuego medio bajo durante 20-30 minutos, hasta que las lentejas se ablanden.","Se pueden agregar hortalizas y / o especias a las verduras salteadas, como comino, tomillo, orégano u hojuelas / tiras de pimiento rojo .","Se puede agregar salsa picante al gusto. El jugo de limón recién exprimido es una buena adición, preferiblemente inmediatamente antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_lentejas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/06/Sopa_de_lentejas.jpg/960px-Sopa_de_lentejas.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Juan Emilio Prades Bel","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Sardinas en el microondas","name":"Sardinas en el microondas","ingredients":["200g de sardinas medianas","Sal, preferentemente gorda","Aceite de oliva"],"steps":["Ponga las sardinas en una fuente de cristal con tres cucharadas de aceite y sal gorda al microondas tapadas 6 minutos","Después destapadas al gril unos 5 minutos y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSardinas_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa chorba","name":"Sopa chorba","ingredients":["2 zanahorias, peladas.","2 patatas, peladas.","1/2 cebolla, pelada.","1 nabo, pelado","Opcional, 1 calabacín, pelado.","1 rama apio","1 pedazo de puerro","2 ramas de perejil","3 tomates. Puede ser picado de lata, picado con el rallador o bien pelado y majado en el .","1 cucharadita de cúrcuma","2 cucharaditas de consomé en polvo o sal-pimienta","1 pechuga de pollo","Fideos al gusto (200-400 g)."],"steps":["En un poco de aceite de oliva salteamos media cebolla picada y pollo cortado en cubitos","Cuando la cebolla esté hecha, al quedar transparente, añadimos las dos zanahorias peladas y picadas, dos patatas, nabo, poro picado, una rama de apio también picada y perejil picado.","Cuando todo esté bien salteado, añadimos el tomate picado, una cucharadita de cúrcuma, dos cucharaditas de consomé en polvo o sal y pimienta.","Cuando estén cocidas las verduras se le añaden fideos previamente dorados en aceite y escurridos.","Se suele tomar acompañada de higos secos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_chorba","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de ajo de Luisa Pinazo","name":"Sopa de ajo de Luisa Pinazo","ingredients":["4 huevos","pan duro, al menos un cuarto","1 cabeza de ajos","unos 75 gr de jamón, en taquitos (opcional)","aceite de oliva","sal","pimentón dulce"],"steps":["El pan debe estar seco, entonces lo hacemos a pedacitos pequeños y lo metemos en el horno para tostar un poco.","En una olla ponemos aceite y sofreímos los ajos y el pan tostado. Ponemos el jamón y removemos para que los ajos no se quemen.","Añadimos el pimentón dulce y removemos para que no se queme.","Vertemos el agua y empezará a hervir.","Echamos los huevos de uno en uno en olla hirviendo y apagamos el fuego para que se cuezan con el resto el calor."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_ajo_de_Luisa_Pinazo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopetas de Ayerbe","name":"Sopetas de Ayerbe","ingredients":["3 cucharadas soperas de aceite de oliva","1 litro de agua","3 dientes de ajo","150 g de pan","Sal"],"steps":["Se corta el pan en rodajas finas. Usar pan del día anterior o dos días.","En una cazuela de barro, ya usada, poner el aceite, calentarlo y freír los ajos y el pan.","En otro recipiente calentar el agua hasta hervir y sazonar al gusto. Cuando hierve el agua, escaldar el pan con ajos y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopetas_de_Ayerbe","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopas hervidas","name":"Sopas hervidas","ingredients":["200 g de Pan","2 unidades de Huevos","cantidad necesaria Sal","cantidad necesaria Aceite de oliva","1 ramita de Perejil","3 dientes de Ajo"],"steps":["Cortar el pan en láminas finas y colocarlo en una olla o perola.","Añadir el agua o caldo de verduras junto con la sal, el ajo y el perejil.","Llevar a ebullición y cocinar hasta que el pan se ablande.","Incorporar los huevos batidos y remover suavemente para integrarlos en la sopa.","Cocinar unos minutos más hasta que el huevo esté cuajado.","Retirar del fuego y añadir un chorrito de aceite de oliva antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopas_hervidas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa fuchifu con pollo","name":"Sopa fuchifu con pollo","ingredients":["2 litros de Caldo de pollo","½ kg de Menudencia de pollo","½ kg de Col china","100 g de Holantao","20 g de Kión","1 cucharada de Aceite de ajonjolí","4 unidades de huevos","3 cucharadas de Chuño","cantidad necesaria de Sal"],"steps":["Llevar a ebullición el caldo de pollo.","Añadir la menudencia, la col china picada, el holantao y el kión cortado finamente.","Cocinar durante aproximadamente 15 minutos.","Disolver el chuño en agua fría y agregarlo a la sopa para espesar.","Cuando la preparación vuelva a hervir, añadir los huevos batidos ligeramente.","Mezclar suavemente para integrar el huevo en la sopa.","Finalmente, añadir el aceite de ajonjolí y servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_fuchifu_con_pollo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sprizz","name":"Sprizz","ingredients":["4 cl de Aperol","6 cl de Prosecco","2 cl de Agua mineral","1 rodaja de Naranja","1 unidad de Aceituna"],"steps":["Llenar una copa o vaso con hielo.","Añadir el Aperol.","Incorporar el Prosecco bien frío.","Agregar el agua mineral.","Mezclar suavemente para integrar.","Decorar con una rodaja de naranja y una aceituna."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSprizz","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Subanik","name":"Subanik","ingredients":["500 gramos de costilla de cerdo ahumada","500 gramos de lomo de res","500 gramos de pechuga de pollo","12 chiles pimiento morrón","2 chiles pasa","2 chiles guaque","1 cebolla grande","1 cabeza de ajo","4 tomates grandes","1.5 litros de agua","sal al gusto"],"steps":["Partir la costilla ahumada en trozos. Reservar.","Cortar el lomo de res en trozos. Reservar.","Cortar el pollo en trozos. Reservar.","Asar los chiles guaque y pasa, así como el ajo y la cebolla. Se pueden asar en un sartén colocado sobre la estufa.","Por aparte, en una olla, verter el agua y colocar los chiles morrones y los tomates. Cocerlos a fuego lento, escurrirlos y reservar el líquido.","Licuar juntos los ingredientes asados y cocidos, con el líquido reservado. Colar y vaciar esta salsa en una olla.","Hervir la salsa y condimentarla con sal y pimienta. Si se desea, se pueden usar otros condimentos o sazonadores, al gusto.","Incluir las carnes y el pollo. Cocinar a fuego lento por una hora.","Si se desea, se puede espesar la salsa con un poco de fécula de maíz o harina de maíz.","Para emplatar, se utilizan platos de colores lisos. Se coloca una porción del subanik, que incluya las tres carnes y se acompaña de una guarnición de arroz blanco. Adornar com ramas de perejil"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSubanik","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de tomate","name":"Sopa de tomate","ingredients":["2 tazas de tomates cocidos y picados","1/2 taza de chile pimiento rojo","1/4 taza cebolla picada","1 diente de ajo finamente picado","4 cucharadas de aceite de oliva","2 tazas de caldo de pollo","2 cucharadas de albahaca fresca picada","1/2 cucharadita de pimienta"],"steps":["Colocar los tomates, el chile pimiento rojo, la cebolla y el ajo en un recipiente y agregar el aceite de oliva.","Hornear a 325 grados por aproximadamente 10 minutos, o hasta que los vegetales estén dorados.","En una cacerola, calentar el caldo de pollo y agregar los vegetales horneados.","Agregar la albahaca, la sal y la pimienta.","Hervir aproximadamente por 15 a 20 minutos.","Para emplatar, usar un plato blanco o de colores que contrasten","Se puede adornar haciendo una espiral de crema y jalándolo suavemente con un cuchillo, del centro al borde, para dar una impresión de telaraña"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_tomate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/75/Sopa_de_tomate.jpg/960px-Sopa_de_tomate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Submarino","name":"Submarino","ingredients":["1 taza de leche (250 cc aproximadamente).","1 barra de chocolate amargo."],"steps":["Calentar leche sin dejar que hierva, en microondas o cocina. Servir, tradicionalmente, en vaso de vidrio de trago largo con asa y base de metal, o en taza.","Introducir la barra entera de chocolate en la taza.","Revolver con una cuchara hasta disolver el chocolate, cuidar que la temperatura se mantenga lo suficientemente alta.","Finalmente la barra saturó la taza, y se observan burbujas en la superficie. Agregar azúcar si se gusta. Acompañar con postres dulces, galletas, bizcochos o tortas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSubmarino","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b1/134_Cal_Submarino%2C_o_la_Casa_Nova%2C_c._Sant_Pere_14_%28Calafell%29.jpg/960px-134_Cal_Submarino%2C_o_la_Casa_Nova%2C_c._Sant_Pere_14_%28Calafell%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Enric","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Sopaipillas pasadas","name":"Sopaipillas pasadas","ingredients":["½ kilo de harina","30 gramos de manteca","½ cucharada de sal","1 cucharadita de polvos de hornear","200 gramos de zapallo","1 pan de chancaca","1 litro de agua","Canela en rama","Clavos de olor","1 cucharada de maicena","1 cáscara de naranja","½ litro de aceite de maravilla para freír"],"steps":["En un bol coloque la harina cernida haciendo un volcán y agregue la sal por los costados del volcán y los polvos de hornear en el centro del volcán.","Coloque el zapallo a cocer a partir de agua fría, una vez que hierva déjelo cocer durante 20 minutos.","Pasado el tiempo retírelo del agua reservando el agua, muela el zapallo y páselo por un colador para que quede limpio de impurezas (puré).","Por otro lado derrita la manteca.","Agregue el puré de zapallo al volcán de harina junto con la manteca derretida, mezcle y forme la masa sin trabajarla mucho, sólo uniéndola hasta que la masa esté homogénea.","Tápela y déjela reposar durante 10 minutos.","Estire la masa con ayuda de un uslero hasta que quede de 3 milímetros de grosor.","Corte discos de 8 centímetros de diámetros y pinche cada sopaipilla con un tenedor.","Fríalas por ambos lados en aceite hondo caliente a 170°C. durante 3 minutos aproximadamente o hasta que estén doradas.","Luego retírelas del aceite, estílelas y póngalas sobre papel absorbente.","Prepare la chancaca colocándola en una olla con 1 litro de agua fría, agregue la rama de canela, 2 clavos de olor y la cáscara de naranja.","Haga hervir esta preparación dejándola reducir durante 10 minutos.","Luego incorpore la maicena diluida en un poco de agua fría y haga hervir de nuevo durante 3 minutos para cocer el almidón de la maicena.","Rectifique el dulzor y apague el fuego.","Agregue las sopaipillas a la chancaca y déjelas reposar durante al menos 15 minutos y sírvalas caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopaipillas_pasadas","country":"Chile","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa juliana","name":"Sopa juliana","ingredients":["2 zanahorias","1/4 de zapallo criollo","1/4 de calabaza","2 papas medianas","2 boniatos medianos","1 nabo","1 litro y medio de agua","Opcionales: apio, perejil, albahaca, puerro"],"steps":["Limpia los ingredientes y pélalos.","Corta los vegetales en finas rebanadas. Para este paso podrás utilizar una cuchilla o un rallador.","Coloca en una olla los vegetales finamente rebanados con el litro y medio de agua. Cocínelos a fuego medio durante aproximadamente media hora.","Sirve la sopa en un plato sopero."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_juliana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/66/Sopa_juliana_%28Deshidratada%29.jpg/960px-Sopa_juliana_%28Deshidratada%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Sopas de pan","name":"Sopas de pan","ingredients":["10 porciones de pan","1 libra de carne asada","10 huevos cocidos","5 litros de Changua","Papas fritas","Queso al gusto"],"steps":["Tajar el pan y los huevos cocidos","Acontinuacion en una olla se empieza a colocar por \"pisos\" rondas de pan, carne, huevos, queso y papas fritas hasta que se acaben los ingredientes.","Luego agregamos la changua a la medida que todo quede mojado pero no se vea el agua, esto quedara en una consistencia humeda pero no como un caldo.","Prendemos a fuego medio para que toda la sopa se caliente.","Partimos en porciones triangulares como una pizza y se podra observar como su estructura es igual que la de una pizza."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopas_de_pan","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Suspiros veganos de garbanzo","name":"Suspiros veganos de garbanzo","ingredients":["Garbanzos, cocidos de lata o casero.","Canela.","Azúcar en polvo o glasé.","Sal"],"steps":["Se pone el caldo de los garbanzos y lo espumamos, bien a mano, o en la batidora.","Cuando está semimontada, añadimos el azúcar, una cucharada de canela, una pizca de sal y vamos mezclando, mientras seguimos batiendo el merengue.","Este merengue lo podemos utilizar ya en cualquier receta, pero nosotros lo vamos a emplear para hacer suspiros.","Se prepara una bandeja plana, se le pone papel de hornear y con una manga pastelera (o bolsa cortada un poco en la punta) se van poniendo los suspiros, a los que les vamos dando una forma circular y con punta hacia arriba.","Se pone a 100ºC en el horno, durante 1 hora. Si vemos que no están hechos, según las características de nuestro horno, podemos ponerlo media hora más.","Servir.","El caldo de los garbanzos también se puede utilizar para hacer mahonesa"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSuspiros_veganos_de_garbanzo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sushi","name":"Sushi","ingredients":["Arroz para sushi (300 g)","Agua (360 ml)","Vinagre de arroz (30 ml)","Azúcar (1 cucharada)","Sal (1 cucharadita)","Alga nori (4 hojas)","Pescado fresco (salmón, atún o tu elección, 200 g)","Aguacate (1)","Pepino (1)","Salsa de soja (para servir)","Wasabi (opcional)","Jengibre encurtido (opcional)"],"steps":["Lavar el arroz para sushi bajo agua fría hasta que el agua salga clara.","Cocinar el arroz con el agua en una olla arrocera o cacerola, siguiendo las instrucciones del fabricante.","Mientras se cocina el arroz, mezclar el vinagre de arroz, el azúcar y la sal en un tazón pequeño hasta que se disuelva.","Una vez cocido, transferir el arroz a un tazón grande y agregar la mezcla de vinagre. Revolver suavemente con una espátula para enfriar el arroz.","Cortar el pescado fresco, el aguacate y el pepino en tiras.","Colocar una hoja de alga nori sobre una esterilla de bambú (makisu) con el lado brillante hacia abajo.","Humedecer las manos y tomar un puñado de arroz, presionarlo sobre el nori dejando un borde en la parte superior.","Colocar las tiras de pescado, aguacate y pepino en el centro del arroz.","Enrollar firmemente el sushi con la esterilla, aplicando una ligera presión para formar un cilindro.","Cortar el rollo en piezas de aproximadamente 2.5 cm y servir con salsa de soja, wasabi y jengibre encurtido."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSushi","country":"Japan","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/bd/Sushi_777.jpg/960px-Sushi_777.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"777mx","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Sopa de pasta y pastilla en el microondas","name":"Sopa de pasta y pastilla en el microondas","ingredients":["Brick de caldo que nos guste (1 litro).","100 g de Pasta"],"steps":["Poner la pasta en un envase apto para microondas.","Verter el litro de caldo en un envase apto para microondas, de forma que el caldo cubra la pasta.","Ponerlo a cantar durante 6-7 minutos aproximadamente.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_pasta_y_pastilla_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de verduras en el microondas","name":"Sopa de verduras en el microondas","ingredients":["1 puñado de Fideos finos (unos 100 g).","Pimiento rojo y verde","Calabacín","Puerro","Apio","Sal o pimienta","Agua"],"steps":["Lavar y cortar las verduras en juliana, solo necesitarás una pequeña porción de cada una, añádelas de manera proporcionada al recipiente.","Introducir en la taza, cubrir con agua y salar.","Tapar con papel film o poner encima un plato y cocer durante en el microondas.","Añadir más agua y volver a cocinar otros .","Comprobar que las verduras se hayan hecho, corregir de agua y sal.","Añadir los fideos y cocinar durante más.","Remover bien para que se mezcle todo y servir caliente.","Las verduras al hacerlas al vapor en un recipiente con tapadera para el microondas (u otro abierto, que cubrarmos con un plato o papel film, agujereándolo un poco para que puede escapar un poco el vapor) sueltan jugo, que podemos utilizar para añadirle los fideos al final, poniéndolos los tres minutos indicados en el microondas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_verduras_en_el_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa marinera al microondas","name":"Sopa marinera al microondas","ingredients":["Un puñado de gambas","Pescado (por ejemplo, dos lomos de merluza)","6 dl. de agua","Media cebolla pequeña","Cuatro ajos","Un chorrito de aceite de oliva","Una pastilla de caldo de marisco o pescado.","Un bote de salsa de tomate frito","Una cucharadita de pimiento choricero en conserva (parece raro pero seguro lo encontraréis en cualquier supermercado aunque podéis sustituirlo por pimentón dulce)","Un trozo de pan duro","Un chorrito de vino de Jerez","Una pizca de sal"],"steps":["En un en un recipiente apto para microondas hondo, como puede ser un bol alto, se pela la cebolla y se pica bien.","Se añaden los ajos, pelados y cortados la mitad","Añadir aceite y sal.","Meted el recipiente en el microondas durante , abriendo de vez en cuando y removiendo con una cuchara de madera, para que se caliente homogéneamente.","Se prepara la pastilla de caldo, desmenuzada en polvo, a la que se añade la salsa de tomate, el pescado, el pimiento o pimentón, el pan previamente desmenuzado, el agua caliente y la sal.","Lo añadimos al envase donde está los ajos y la cebolla. Removemos y lo volvemos a meter en el microondas durante al menos .","Añadir las gambas y dejar que se cocine otros más. Pasado este tiempo de cocción, se retiranlos trozos de pescado y gambas y se ponen en un bol aparte.","El resto se mete en la batidora, triturando con movimientos circulares para que se deshaga todo,añadiendo el Jerez y se vuelve a remover con la batidora.","Cuando ese terminado, se vuelven a introducir las gambas y el pescado y se remueve todo. Por #Se mete en el microondas","Salpimentarla al gusto y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_marinera_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sopa de pescado al microondas","name":"Sopa de pescado al microondas","ingredients":["1 cebolleta pequeña, picada.","4 dientes de ajo, laminados.","1 pastilla de caldo concentrado de marisco o pescado.","5 cucharadas soperas de .","1 pimiento choricero (o pulpa en conserva).","1 trozo de pan seco.","600 ml de agua caliente ().","1 lomo de merluza de unos 300 g.","6 gambones.","1 chorretón de vino de Jerez o, si se prefiere, vino tinto.","Aceite y sal o pimienta."],"steps":["En un recipiente adecuado para microondas, ponemos la cebolleta y el ajo con un poco de aceite y sal.","Añadimos la pastilla de caldo desmenuzada, la salsa de tomate, la pulpa del pimiento choricero, el pan cortado en trozos y la merluza. Vertemos el agua caliente.","Cocinamos .","Mientras tanto, pelamos los gambones y reservamos las cáscaras y cabezas, que las vamos a aprovechar.","Añadimos los gambones pelados y continuando con la tapa cerrada, lo cocinamos otros más.","Tras este tiempo, “pescamos” del caldo el lomo de merluza y los gambones. Estos van a ser los tropezones de la sopa.","Introducimos en el microondas durante las cáscaras y cabezas sazonadas y rociadas con aceite.","Colamos estas cáscaras de los gambones y añadimos este jugo a la sopa. Introducimos la batidora en el mismo recipiente donde estamos elaborando la sopa y añadiendo un poco de vino de Jerez. La sopa quedará así ligada.","Rectificamos de sal si es necesario, y volvemos a introducir los gambones y la merluza desmenuzada. Mezclamos bien para que se integren bien todos los sabores.","Presentar humeante.","Podemos sustituir la merluza por cualquier otro pescado como rosada, bacalao fresco o desalado, rape, congrio, salmonete, tintorera, etc.","Hay que tener cuidado con la sal que añadimos porque las pastillas concentradas suelen ser muy saladas; mejor añadir poca sal y rectificar al final."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSopa_de_pescado_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Sorbete de avellanas","name":"Sorbete de avellanas","ingredients":["2 medidas (aproximnadamente 425 g) de avellanas enteras sin cáscara ni piel.","2 medidas (aproximnadamente 250 g) de azúcar o 250 g de azúcar glas.","2 medidas (aproximadamente 265 g) de leche en polvo.","1 medida (aproximadamente 250 ml) de leche líquida","3 bandejas de cubos de hielo","2 tiras de piel de limón (solo la parte amarilla)"],"steps":["Para realizar la receta iremos incorporando al robot de cocina los ingredientes, poco a poco, a velocidad 4-5. Empezaremos con el azúcar, para hacerlo en polvo, si utilizamos el azúcar ya en polvo, este paso podemos saltarlo.","A continuación añadimos en el siguiente orden para ir triturando el limón y las avellanas.","Añadimos la leche en polvo, la leche normal y mezclamos todo.","Después subiremos la velocidad e iremos incorporando los cubitos de hielo. Al final de la preparación conseguiremos un sorbete de avellana cremoso y fresco.","Si por el contrario utilizamos batidora y molinillo, iremos empleando uno u otro según las necesidades.","un cuchillo o pelador","una cuchara","un plato","un vaso para medidas, de unos 250 ml","8 vasos para colocar el sorbete"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FSorbete_de_avellanas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta de manzana del ocho","name":"Tarta de manzana del ocho","ingredients":["8 cucharadas soperas de azúcar","8 cucharadas soperas de harina","8 cucharadas soperas de leche","1 huevo","4 manzanas","3 cucharadas soperas de mermelada de albaricoque"],"steps":["Poner en un bol la mantequilla derretida, añadir el azúcar, la leche, el harina tamizada y el huevo.","Mezclar bien los ingredientes con unas varillas o una cuchara de madera hasta obtener una masa de aspecto viscoso y sin grumos.","Pelar las manzanas, las mejores son las ácidas (Reineta, Golden...). Una de ellas se pica muy finita y se añade a la masa. removiendo hasta que se integre.","Se unta un molde redondo de unos 30 cm de diámetro, con mantequilla derretida y se echa encima la masa, extendiéndola uniformemente.","Se cortan las manzanas en gajos en forma de media luna. Se van colocando encima de la masa en círculos, montando unas encima de otras.","Se mete al horno a 175º entre 45 ó 60 minutos. El momento de sacarla es cuando el borde de las manzanas adquieran un bonito color tostado.","Saca del horno y bañar con mermelada de melocotón o albaricoque mientras esté caliente. Lo justo para decorarla.","Enfriar y servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_manzana_del_ocho","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tamal antioqueño","name":"Tamal antioqueño","ingredients":["1 libra de costilla de cerdo en trocitos","1 libra de lomo de cerdo en trocitos","1/2 libra de tocino en trocitos","1 taza de agua","3 tazas de papa en rebanadas delgadas","1/2 taza de cebolla en rama picada","1/4 cucharadita de cominos","1/4 cucharadita de color de azafrán","1 cucharadita de sal","1/4 cucharadita de pimienta","2 tazas de zanahoria cocida en rebanadas","1 taza de arvejas cocidas","1 taza de tomates picados y pelados","1 libra de maíz blanco trillado, cocido no muy blando","2 cucharadas de mantequilla"],"steps":["Ponga las carnes en el agua con la papa , la cebolla, el comino, el color, la sal y la pimienta hasta el día siguiente.","Reserve el jugo que quedó y agréguele la zanahoria, las arvejas y el tomate para formar el guiso.","Amase el maíz con la mantequilla y el jugo de las carnes hasta formar una masa suave.","Extienda la masa sobre hojas de plátano quebrantadas al fuego o pasadas por agua hirviendo.","Coloque suficiente guiso y cierre el tamal juntando las puntas de las hojas en forma de paquete.","Amárrelos y cocínelos en agua hirviendo con sal durante 3 horas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTamal_antioque%C3%B1o","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tallarín saltado sam si","name":"Tallarín saltado sam si","ingredients":["1 kilogramo de tallarín chino","1/2 kilo de pechugas de pollo en tiras","250 gramos de jolantau","1/4 kilo de col oriental picada","3 dientes de ajo picado","1 taza de cebolla oriental picada","1 pimiento en tiras","1 cucharada de Mensí","1 cucharada de aceite de ajonjolí","Sal, azúcar necesaria","Aceite abundante"],"steps":["Adobar las pechugas de pollo con jugo de limón, la cebolla, ajos y sal al gusto.","Para la salsa se deben picar los ingredientes, ponerlos en una olla y llevar al fuego hasta que caliente bien, moviendo constantemente y evitando que sancochen.","Asar las pechugas en el horno o en una parrilla y servirlas bañadas con la salsa preparada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTallar%C3%ADn_saltado_sam_si","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta de Chocolata para microondas","name":"Tarta de Chocolata para microondas","ingredients":["1.5 tazas de harina","1.5 cucharadas de bicarbonato","4 cucharadas de cola-cao","1 taza de azúcar","2/3 taza margarina derretida","3/4 taza leche","1 cucharadita de vinagre","2 huevos enteros batidos","1 cucharadita de vainilla liquida."],"steps":["En un bol mediano, poner todos los ingredientes y mezclarlos","Colocar la mezcla en un molde de cristal.","Antes de colocar la mezcla en el molde, que éste tenga mantequilla y harina bien esparcidos para que no se pegue.","Cocinar en microondas por 10 a 12 minutos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_Chocolata_para_microondas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarator","name":"Tarator","ingredients":["1 vaso de yogur natural (400 g)","1/2 litro de agua","1 pepino","1 diente de ajo","2 cucharadas de aceite de girasol","nueces molidas","Eneldo","Sal"],"steps":["Se pela el pepino y se corta en pedazos pequeños.","Se machaca el ajo y se mezcla con el pepino cortado.","Se agregan el eneldo cortado, sal y las 2 cucharas de aceite de girasol.","Se dejan los ingredientes por 15 minutos.","Se añaden el yogur y el agua y se revuelven.","Se agregan nueces molidas.","Se sirve frío."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarator","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tacos de Pollo al Pastor","name":"Tacos de Pollo al Pastor","ingredients":["2 unidades de Chile mulato","2 unidades de Chile guajillo","1 barra de Achiote","¼ taza de Vinagre blanco","¾ taza de jugo de naranja","¼ taza de Almíbar","2 dientes de Ajo","¼ unidad de Cebolla","cantidad necesaria de Sal","cantidad necesaria de Pimienta","6 unidades de pechuga de pollo","1 lata de Piña","1 manojo de Cilantro","1 unidad de Lechuga romana","cantidad necesaria de Limón"],"steps":["Hidratar los chiles en agua caliente hasta que se ablanden.","Licuar los chiles junto con el achiote, vinagre, jugo de naranja, almíbar, ajo, cebolla, sal y pimienta.","Colocar las pechugas en un recipiente y cubrir con el adobo.","Marinar en refrigeración durante 2 a 3 horas.","Cortar el pollo en tiras.","Hornear a 180 °C durante aproximadamente 15 minutos, bañando ocasionalmente con el adobo.","Lavar y desinfectar la lechuga.","Servir el pollo sobre la lechuga y acompañar con piña, cilantro, cebolla y limón."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTacos_de_Pollo_al_Pastor","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tallarín saltado tay pa","name":"Tallarín saltado tay pa","ingredients":["300 g de Tallarín especial al huevo (fideo chino)","150 g de Langostinos o 200 g Camarón","150 g Chancho asado","½ pechuga Pato asado","6–8 unidades de Yuyo chino negro","120 g de Tofu","10 unidades de huevo de codorniz","12 unidades de Champiñón","1 taza de Holantao","½ unidad de Pimiento rojo","⅓ unidad de Cebolla roja","2 tallos de Cebollita china","4 rodajas de Kión","1 cucharada de Ajo","1 taza de caldo de Caldo de pollo","cantidad necesaria de Aceite","1 cucharadita de Salsa de ostión","1 cucharadita de aceite de ajonjolí","1 cucharadita Azúcar","cantidad necesaria de Sal","cantidad necesaria de Pimienta blanca","cantidad necesaria de glutamato monosódico","1 cucharada de Chuño"],"steps":["Remojar el yuyo chino en agua hervida durante 30 minutos, escurrir y retirar partes duras.","el tofu hasta dorarlo por ambos lados y reservar.","Cocer los tallarines en agua hirviendo durante 2–3 minutos, removiendo constantemente.","Enfriar los tallarines en agua hervida fría, escurrir y reservar.","los camarones o langostinos en aceite hasta que cambien de color y reservar.","el chancho, el pato y el pollo en aceite hasta dorar ligeramente y reservar.","los tallarines en el wok con aceite hasta que estén ligeramente crocantes y reservar.","En el mismo , el kión y el ajo.","Añadir la cebolla roja y la cebollita china.","Incorporar las carnes, mariscos, tofu, huevos de codorniz, champiñones y verduras.","Sazonar con sal, azúcar, pimienta, sazonador y salsa de ostión.","Agregar el caldo, el pisco y el chuño disuelto, mezclando hasta espesar la salsa.","Incorporar el aceite de ajonjolí.","Verter la salsa sobre los tallarines y servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTallar%C3%ADn_saltado_tay_pa","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tamal boyacense","name":"Tamal boyacense","ingredients":["700 g harina de maíz amarillo","1 unidad de Gallina grande","1 500 g de carne de cerdo","2 unidades de Zanahoria","1 ½ libra de Garbanzos","cantidad necesaria de Cebolla junca","cantidad necesaria de Perejil","cantidad necesaria de Ajo","cantidad necesaria de Pimienta","cantidad necesaria de Sal","1 libra de Margarina","cantidad necesaria de hojas de plátano"],"steps":["Macerar las carnes la noche anterior con ajo, cebolla, pimienta y sal.","la cebolla y el ajo en la margarina.","Añadir aproximadamente 10 pocillos de agua y ajustar la sazón.","Incorporar la harina de maíz y mezclar hasta obtener una masa suave.","Agregar el perejil picado.","Armar los tamales colocando porciones de gallina y cerdo en cada uno.","Envolver en hojas de plátano.","Cocinar durante aproximadamente 3 horas.","Servir acompañado de pan y chocolate caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTamal_boyacense","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Taboulé","name":"Taboulé","ingredients":["2 tazas de Cuscús","4 unidades de Tomate maduro","1 unidad de Cebolla","1 taza de Perejil","El zumo de 1 Limón","2 cucharadas de Aceite de oliva virgen","cantidad necesaria de Sal"],"steps":["Calentar 2 tazas de agua hasta que hierva.","Añadir el cuscús, retirar del fuego y tapar.","Dejar reposar hasta que el cuscús absorba el agua.","Remover para soltar los granos y dejar enfriar.","Mezclar el cuscús con los tomates, la cebolla y el perejil picados.","Aliñar con el zumo de limón, el aceite de oliva y la sal.","Mezclar bien antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTaboul%C3%A9","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta de chocolate blanco y frambuesas","name":"Tarta de chocolate blanco y frambuesas","ingredients":["2 huevos","400 g de pasta brisa","500 g de queso mascarpone","100 g de azúcar pulverizada","100 g de almendras molidas","250 g de frambuesas","400 g de chocolate blanco"],"steps":["Precalentar el horno a 160ºC.","En una superficie enharinada, estirar la masa hasta que este bien fina y usarla para forrar un molde.","Cubrir con papel de horno y unas judías, y cocer durante 10 minutos. Retirar el papel y las judías y hornear 5 minutos.","Batir el queso mascarpone, el azúcar, las almendras y los huevos hasta que estén bien unidos.","Agregar las frambuesas y el chocolate, y mezclar con movimientos envolventes.","Echar la mezcla en el molde y hornear hasta que adquiera consistencia y este ligeramente dorada","Apagar el horno y mantener la puerta abierta para que la tarta se vaya enfriando poco a poco","Para que quede perfecta, antes de cortar las porciones, refrigerarla como mínimo 1 hora."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_chocolate_blanco_y_frambuesas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta de chocolate","name":"Tarta de chocolate","ingredients":["50g por masa de chocolate azúcar","250cl por cada masa de chocolate.","chocolate blanco 150g.","chocolate con leche 150g.","chocolate negro 150g.","nata para cocinar 750g entre las tres masa de chocolate.","cuajada en polvo 1 sobre por cada masa."],"steps":["Se pone a un lado con un poquito de leche se vierte un vaso de sobre de cuajada.","Se pone la nata en un cazo junto a los 50g de azúcar.","Los 25 cl. de leche se mezcla la cuajada.","Se remueve hasta que hierva eso en toda la masa.","Hay que echar las capas de chocolate despacito en el molde.","La metemos en el frigorífico hasta que la vayamos a consumir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_chocolate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/6/63/Tarta_de_Chocolate-Madrid.jpg/960px-Tarta_de_Chocolate-Madrid.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Tagliatelle con bacon, setas y piñones","name":"Tagliatelle con bacon, setas y piñones","ingredients":["375 g de tagliatelle (tallarines) blancos y verdes","1 cuchara sopera de aceite de oliva","1 pimiento amarillo","1 diente de ajo","25 g de champiñones pequeños","25 g de tocino","500 g de requesón natural","1 cucharada sopera de perejil","25 g de piñones","sal","pimienta"],"steps":["Picar el pimiento amarillo.","Picar el perejil.","Machacar el diente de ajo.","Cocer la pasta en agua hirviendo ligeramente salada 10-12 minutos o hasta que esté al dente.","Calentar el aceite de oliva en una sartén antiadherente y freír el pimiento.","Añadir el ajo, las setas, el bacon, el perejil y la pimienta.","Bajar el fuego y añadir el requesón y calentar suavemente.","Escurrir la pasta, mezclar con la salsa y espolvorear los piñones."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTagliatelle_con_bacon%2C_setas_y_pi%C3%B1ones","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tamal en cazuela","name":"Tamal en cazuela","ingredients":["10 mazorcas de maíz","¼ kg de carne de cerdo","4 cdas de manteca de cerdo","1 naranja agria","10 dientes de ajo","2 cebollas grandes","5 tomates","5 ajíes","1 taza de perejil picado","Sal y pimienta molida al gusto."],"steps":["Ralle y desgrane el maíz, muélalo y páselo por un colador de manera que no le quede paja alguna, sino pura pulpa. Al hacer estos pasos cuide que no se pierda lo más importante, ‘la leche’, pues en ella radica gran parte de su sabor y riqueza alimenticia. Si es necesario agréguele un poco de agua para obtener una crema y no una harina compacta.","la carne de cerdo, cortada con anterioridad en cuadraditos pequeños y adobada en el zumo de naranja agria.","Luego agregar el ajo machacado, cebolla, los tomates limpios de semillas, los ajíes y el perejil, todo muy picadito.","Cuando la salsa haya espesado un poquito debemos agregar el maíz. Si se ve muy consistente entonces agregaremos un poco de agua hirviente y lo ponemos a fuego vivo e incorporamos la sal y pimienta a gusto.","Durante la primera parte de la cocción se debe mover constantemente el preparado con una cuchara de madera siempre en la misma dirección o de lo contrario puede cortarse.","Una vez generalizado el hervor, baje el fuego a medio y espere a que exhale el olor a maíz cocinado y que esté todo cuajado.","Lo habitual es que demore ¾ de horas en hacerse.","El calor que genera la preparación disuelve y reduce los ingredientes y, a un tiempo, les saca y generaliza sus aromas. Es lo que le da su peculiaridad de caldo y crema aunados, algo que siempre nos seduce y cautiva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTamal_en_cazuela","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/29/Tamal_de_cazuela.jpg/960px-Tamal_de_cazuela.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Silva Selva","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tamalitos de chipilín","name":"Tamalitos de chipilín","ingredients":["2 libras (1 Kg.) de harina de maíz","1 barra (90 gramos) de margarina","1/2 libra (227 gramos) de queso seco","4 tazas de hojas de chipilín","Agua, cantidad necesaria","Sal al gusto","30 tuzas de maíz (hojas que envuelven el maíz, ya secas, o en su defecto, 30 láminas de papel aluminio de 15 cm. por lado)"],"steps":["Se lavan las tuzas en agua hirviendo para eliminar impurezas","Se mezcla la harina de maíz, la margarina previamente derretida, el queso seco y agua, y se amasa hasta que la masa esté moldeable. Para diabéticos, sustituir la margarina por algún sustituto con sabor a margarina.","Se agregan las hojas de chipilín a la masa, y se amasa un poco más para integrarlas. Rectificar sal.","Se forman pequeños tamales que quepan en la palma de la mano","Luego, se envuelven en las tuzas o en papel aluminio","Se colocan en una de buen tamaño, y se cubren con agua","Colocar la olla a fuego alto. Cuando el agua empieza a hervir, se reduce el fuego a medio-alto, se tapa la olla y se cocen por una hora y media","Pueden acompañarse con una salsa de tomate casera o bien, con frijoles fritos"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTamalitos_de_chipil%C3%ADn","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tahini","name":"Tahini","ingredients":["2 cucharadas de semillas de sésamo tostado","3 cucharadas de agua tibia","1 cucharada de aceite de oliva","1 pizca de sal"],"steps":["Introducir todos los ingredientes en la picadora y triturar hasta conseguir una pasta homogénea y densa.","Tahini"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTahini","country":"Iran","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/3/30/Tahini_integral_i_blanc_a_la_venda_en_un_supermercat_de_Barcelona.jpg/960px-Tahini_integral_i_blanc_a_la_venda_en_un_supermercat_de_Barcelona.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tarta de manzana al microondas","name":"Tarta de manzana al microondas","ingredients":["4 huevos","200 g de azúcar.","1 cucharada de zumo de medio limón.","300 ml de leche (puede ser vegetal).","180 g de harina.","4 manzanas.","Esencia de vainilla (vainilla líquida) 1 cucharadita o de canela.","4 cucharadas de aceite (60 ml).","4 cucharaditas de bicarbonato."],"steps":["Se trocean las manzanas en gajos. La mitad de ellas se ponen en un bol apto para microondas y se añade la leche, los huevos, el azúcar y la harina, a la vez que se van mezclando, para conseguir la masa.","Posteriormente, ponemos las otras dos manzanas que hemos cortado y se lleva el bol al microondas, programándolo a 600 W durante 5 minutos.","Se dejan 5 minutos de reposo, tras los cuales se ponen 7 minutos a 1.000W.","Se sirve."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_manzana_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ternasco asado","name":"Ternasco asado","ingredients":["1 kg y medio de cordero lechal","1 Kilo de patatas nuevas","6 dientes de ajo","Perejil","Aceite de oliva","Sal","Unos trocitos de tocino","Un poquito de agua"],"steps":["Se cortan las patatas en rodajas un poco anchas y cubrimos el asador, le agregamos un poco de agua, sal y un chorro de aceite de oliva, además de los taquitos de tocino de jamón.","Salamos la carne y la incorporamos sobre las patatas, y la ponemos en el horno que se habrá encendido con antelación.","Cuando la carne este dorada, le damos la vuelta y esperamos que este igual por los dos lados para agregarle la majada de ajos y perejil y un buen chorro de aceite de oliva."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTernasco_asado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta selva negra","name":"Tarta selva negra","ingredients":["1 unidad de Yogur natural","1 vaso de Aceite de oliva o girasol","2 vasos de Azúcar","3 vasos de Harina","4 o 5 cucharadas de cacao en polvo","1 sobre de Levadura de repostería","4 unidades de Huevos","1 tarro de mermelada de guindas","3 bricks de nata para montar","cantidad necesaria de Azúcar","cantidad necesaria de Oporto o coñac","cantidad necesaria de Agua","cantidad necesaria de Chocolate negro","cantidad necesaria de Guindas confitadas"],"steps":["Mezclar los huevos, el yogur, el aceite, la harina, el azúcar, la levadura y el cacao hasta obtener una masa homogénea.","Verter la mezcla en un molde desmontable previamente engrasado.","Hornear a 180 °C hasta que el bizcocho esté cocido. Comprobar la cocción introduciendo un cuchillo en el centro.","Dejar enfriar completamente y desmoldar.","Preparar un jarabe calentando el oporto o coñac con agua y azúcar hasta que esta última se disuelva.","Montar la nata y endulzarla al gusto.","Cortar el bizcocho horizontalmente en tres capas.","Colocar la primera capa sobre una fuente y humedecerla con el jarabe.","Cubrir con una capa de mermelada de guindas y otra de nata montada.","Repetir el proceso con la segunda capa.","Colocar la tercera capa y humedecerla igualmente.","Cubrir la superficie con una fina capa de nata.","Decorar con chocolate negro rallado.","Utilizar una manga pastelera para decorar con la nata restante.","Colocar las guindas confitadas sobre la decoración.","Refrigerar durante varias horas antes de servir.","La mermelada de guindas puede sustituirse por otra, aunque su acidez equilibra mejor el dulzor del postre.","Cuanto más se humedezca el bizcocho con el jarabe, más jugosa resultará la tarta.","Se recomienda consumirla bien fría tras varias horas de refrigeración.","Para cortar el bizcocho en capas resulta útil un cuchillo largo de hoja lisa.","El chocolate puede rallarse en virutas gruesas para obtener una decoración más vistosa y una textura más agradable."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_selva_negra","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/76/Tarta_Selva_negra.jpg/960px-Tarta_Selva_negra.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Amasuela - Luis Lafuente Agudín","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tiradito de pescado","name":"Tiradito de pescado","ingredients":["1/2 kilo de filete de pescado","5 gramos de sal","10 gramos de ají amarillo licuado","4 limones","1 diente de ajo","aceite de oliva","aceite de oliva","pimienta blanca","Para acompañar: Pisco"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTiradito_de_pescado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/b/b5/Tiradito_amaz%C3%B3nico_de_Iquitos.jpg/960px-Tiradito_amaz%C3%B3nico_de_Iquitos.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Gobbi","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Tiznao","name":"Tiznao","ingredients":["2 kg de patatas","500 g de bacalao","10 pimientos rojos secos","1 cabeza de ajos","2 cucharadas de pimentón dulce","10 cebollas tiernas","Aceite y Sal"],"steps":["Asar en la plancha, en brasas u horno, los ajos, las cebollas y el bacalao.","Pelar las patatas y cortarlas en trozos.","Cocer las patatas en agua hirviendo con sal.","Cuando estén cocidas, escurrirlas con la espumadera.","En una cazuela de barro, a fuego normal, echar aceite y los pimientos sin pepitas ni rabo y cortados en trozos.","Añadir luego las patatas.","Disponer encima del bacalao deshojado, las cebolletas asadas, los dientes de ajo, el pimentón y un poco de sal.","Rociar con un vaso de agua y dejar la cazuela a fuego normal unos 10 minutos.","Servir en la misma cazuela"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTiznao","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tarta de queso al horno","name":"Tarta de queso al horno","ingredients":["2 botes de requesón","4 huevos","Un sobre preparado flan sabor vainilla","1 bote de nata","Ralladura de un limón","Mantequilla","Pasas","6 cucharadas de azúcar"],"steps":["Mezclar todos los ingredientes excepto las pasas y la mantequilla","Batir hasta que quede una mezcla uniforme.","Enmantequillar una base de horno y añadir la mezcla y dejar caer las pasas.","Precalentar el horno a 180º y hornear unos 20 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_queso_al_horno","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Pascualina_%28tarta_argentina%29_hecha_al_horno.jpg/960px-Pascualina_%28tarta_argentina%29_hecha_al_horno.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Horacio Cambeiro","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Ternera a la Llanera","name":"Ternera a la Llanera","ingredients":["1 Ternera de 6 meses de edad","Cerveza","Sal y pimienta al gusto"],"steps":["Se corta la ternera en piezas.","Se colocan las piezas en pinchos grandes.","Se salpimentan las piezas de carne y se les vierte cerveza.","Cocinar las piezas a fuego lento en una hoguera.","En la ternera a la llanera se acostumbra a servir la carne, con plátano verde cocinado, lo mismo que yuca y el topocho, en una mesa cubierta con hojas de plátano"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTernera_a_la_Llanera","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tatin de puerros","name":"Tatin de puerros","ingredients":["12 puerros","12 lonchas de tocino","1 lámina de hojaldre","un poco de harina para extender el hojaldre","Sal"],"steps":["Se lavan y cortan los puerros en cilindros de igual longitud a poco menos de la altura del molde.","Se colocan en vertical en la cazuela y se cuecen al vapor durante 5 minutos (también se pueden cocer en agua). Se reservan.","Se forran los cuatro moldes (redondos y desmontables) con las lonchas de panceta: se colocan tres en forma de estrella de modo que cuelguen por encima del molde, se colocan otras dos por la cara interna del molde.","Se colocan los cilindros de puerro en vertical hasta llenar el molde. Se cierra todo con los \"colgajos\" de panceta.","Se estira un poco el hojaldre y se corta con el mismo diámetro de los moldes (se puede usar un molde de plantilla).","Se coloca el hojaldre tapando el molde, teniendo la precaución de \"remeter\" los bordes por dentro del molde.","Se hornea a 180º durante 30 minutos.","Se desmolda dando la vuelta al molde, de modo que el hojaldre quede en la parte de abajo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTatin_de_puerros","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tomate frito con sangre","name":"Tomate frito con sangre","ingredients":["Sangre cocida de cerdo, pollo o cordero.","Tomate natural triturado.","Pimientos verdes.","Cebolla.","Laurel.","Pimienta.","Sal.","Aceite de oliva."],"steps":["Cortamos la sangre cocida en tacos y la sazonamos.","Empezamos a freír la cebolla picada muy fina, los pimientos y por último la sangre cortada en tacos pequeños.","Ponemos una olla con aceite de oliva y vamos friendo el tomate natural triturado.","Cuando esté casi a punto de hacerse se le incorpora la cebolla, los pimientos y la sangre. Movemos para mezclar todo muy bien."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTomate_frito_con_sangre","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tiramisú porteño","name":"Tiramisú porteño","ingredients":["1/4 de Crema de leche","3 cucharadas de Azúcar","260 g de queso Mendicrim","Vainillas","café muy concentrado para piselar","Coñac o licor de café","Crema chantillí","Azúcar"],"steps":["Agregar un pote chico de Mendicrim . Se puede usar otro queso crema como el Mascarpone o cualquiera que te guste y que no sea demasiado ácido.","Unas ralladuras de cáscara de naranja y limón muy finitas (opcional) o gotas de esencia de vainilla.","Bañar vainillas (una por una ) rápidamente , en café muy concentrado con un chorrito de coñac o licor de café al coñac sin azúcar , las vainillas ya tienen bastante....","Ir colocando las vainillas acomodándolas en un recipiente adecuado para dos o tres capas.Colocar una capa, extender la mezcla de crema y queso , y colocar la capa siguiente y cubrir con la crema y queso.","Al final , espolvorear con chocolate amargo rallado (Canela , opcional)","Algunos a la crema le agregan jenjibre (poquitito) o pimienta negra recién molida, pero sobre gustos...","Se debe dejar enfriar en la heladera por lo menos 8 horas para que se concentre.","Preparar un sabayon con tres yemas y cuatro cucharadas de azúcar , perfumado con licor de café, batido sobre un bol a baño de María bastante espesito . Aparte batir las tres claras con tres cucharadas de azúcar para formar un punto nieve consistente.. Batir la crema de leche con azúcar impalpable para la crema chantillí.","Mezclar envolviendo la crema chantillí con el queso mascarpone o Mendicrim , el sabayon y las claras a nieve y armar el postre con capas de vainillas remojadas en café muy cargado perfumado con licor de café.","Adornar con chocolate amargo rayado, canela o lo que mas te guste, frutas rojas, etc.","Dejar en la heladera de un día para el otro por lo menos para que se concentres los sabores"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTiramis%C3%BA_porte%C3%B1o","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tocino de cielo","name":"Tocino de cielo","ingredients":["6 yemas de huevo","250 g de azúcar","3 dL de agua","3 cucharadas de azúcar","1 cucharada de agua"],"steps":["Poner en un cazo el azúcar con el agua al fuego y dejar cocer hasta que el almíbar tenga un color dorado. Bañar un molde por igual y reservar.","En una cazuela poner el azúcar y el agua y hacer un almíbar a punto de hebra.","Batir las yemas e incorporar el almíbar poco a poco, removiendo con varillas.","Colar y verter al molde caramelizado.","Cocer al baño María en el horno a de 150º durante unos 20 minutos.","Cuando el tocino esté cuajado, sacar del horno, dejar enfriar y desmoldar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTocino_de_cielo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Tocinillo_de_cielo_-_luisvilla.jpg/960px-Tocinillo_de_cielo_-_luisvilla.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luis Villa del Campo from Madrid, Spain","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Tarta de margarina","name":"Tarta de margarina","ingredients":["3 yemas de huevo","2 claras de huevo","1 vaso pequeño lleno de azúcar","100 g de mantequilla","20 g de chocolate","1/5 g de coñac","1 l de leche","3 cucharada de café soluble","3 capas de galletas"],"steps":["Poner la leche en una cacerola","Echar 3 cucharadas de café soluble, 1/5 de coñac","Después se pone a calentar a fuego lento","Se mete los huevos,la mantequilla y la azúcar en la termomix o en la batidora","Los ingredientes se muelen","Luego se le agregan las galletas y la mantequilla (las capas que quiera hacer)","Por último se vuelcan los ingredientes sobre un recipiente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTarta_de_margarina","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tiramisú","name":"Tiramisú","ingredients":["0.5 vaso de azúcar","24 bizcochos blancos","100g de cacao","1 tazón de café","3 huevos","1 chorrito de licor","0.3 litros de nata líquida","250g de Queso"],"steps":["Echar el azúcar en la nata líquida hasta que esté compacta.","Separar las partes del los huevos.","Montar las claras.","Mezclar las yemas de los huevos con el queso.","Cuando el queso y las yemas estén bien mezclados, agrégales la nata.","Disuelve el chocolate en el café.","Mojar ligeramente el bizcocho en el café, sin dejar que se empapen, y lo que sobra ponerlo cubriendo el fondo del tarro.","Echar la mezcla en la otra mitad.","Poner otra capa de bizcocho mojado en la mezcla.","Echar lo que sobra de la mezcla en la segunda capa del bizcocho.","Empolvar el chocolate en polvo sobre la mezcla.","Dejarlo reposar 6 horas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTiramis%C3%BA","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/5/53/Tiramis%C3%BA_postre.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Erisule","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tinto de verano","name":"Tinto de verano","ingredients":["1/2 litro de vino tinto.","1/2 litro de gaseosa.","Hielo."],"steps":["Se mezcla el vino y la gaseosa añadiendo, si se desea, una rodaja de limón.","Se sirve en un vaso tipo caña (20cl) o tubo (33cl) acompañado de mucho hielo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTinto_de_verano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/d5/Tinto_de_Verano_1.jpg/960px-Tinto_de_Verano_1.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tiritas de pescado","name":"Tiritas de pescado","ingredients":["500 g. Filetes de Pescado (Pez Vela, Pez Marlin, Pez Dorado, etc).","5-10 Limones","Sal de Mar","30 g Chiles serranos","100 g Cebolla Morada","2 Paquetes de Galletas Saladas","1 Botella de Salsa Catsup","1 Botella de Salsa Bufalo","Sal"],"steps":["En un recipiente grande se coloca agua y el jugo de 5 limones, se colocan los filetes de pescado en el recipiente y se dejan un par de minutos, después se cortan en tiras, se rebana la cebolla morada, y los chiles serranos.","Cortar en tiras delgadas el filete de pescado, la cebolla y el chile.Incorporar en otro recipiente junto con las tiras de pescado la cebolla, el chile y sazonar con la sal, mezclar y dejar reposar aproximadamente 20 minutos, adornar con rebanadas de aguacate y servir con galletas saladas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTiritas_de_pescado","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Ternera con salsa de piñones y pasas","name":"Ternera con salsa de piñones y pasas","ingredients":["1 kg de ternera","1 kg de manzanas","1 kg de cebolla","1 vaso de coñac","1/4 de pasas","1/2 de piñones","1/2 vaso de aceite","1/2 litro de agua"],"steps":["Se trocean la cebolla y las manzanas y se fríen durante diez minutos.","Se escurren y se trituran para hacer la salsa.","Se vierte aceite en una sartén y se morea la carne durante unos cinco minutos.","Se le añade el coñac y medio litro de agua y se cuece durante media hora a fuego lento.","Se añade la salsa de cebolla y manzana y se deja cocer durante veinte minutos.","Por último, se añaden los piñones y las pasas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTernera_con_salsa_de_pi%C3%B1ones_y_pasas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tinginys","name":"Tinginys","ingredients":["100g de mantequilla.","600g de leche condensada","5 cuchadaras soperas de cacao en polvo.","2 paquetes de galletas."],"steps":["Calentar en una honda la mantequilla, la leche condensada y el cacao mientras removemos hasta que hierva.","Se añaden las galletas a las que previamente hemos tenido que trocear; y finalmente se pone la masa en una bolsa de plástico.","Se enrolla para darle forma y se deja enfriar en la nevera durante 3 ó 4 horas."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTinginys","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tomaticán","name":"Tomaticán","ingredients":["Tomates pelados","Carne de vacuno (en cubos)","Cebolla (en pluma)","Choclo cocido y desgranado","Ajo","Orégano","Sal","Aceite"],"steps":["Cortar la carne en cubos medianos para evitar que quede dura.","Cortar la cebolla en pluma y los tomates en cuadrados. Desgranar el choclo cocido.","Calentar aceite en una olla y colocar el diente de ajo; cuando esté quemado retirarlo.","Sofreír la cebolla hasta que esté cocida pero no dorada (aprox. 4 minutos).","Añadir la carne y cocer por unos minutos. Agregar sal y orégano al gusto.","Incorporar los tomates y el choclo, dejar hervir hasta que todo esté bien integrado.","Servir acompañado de papas cocidas o arroz."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTomatic%C3%A1n","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Terremoto","name":"Terremoto","ingredients":["helado de piña","vino pipeño blanco","granadina"],"steps":["Se debe agregar en un vaso grande de unos 400 ml., unas dos o tres cucharadas colmadas de helado de piña.","Se debe rellenar el contenido del vaso con vino pipeño.","Para finalizar se debe agregar una gota de granadina.","Para una buena presentación, se aconseja que el vaso sea transparente y que la gota de granadina vaya dibujando una grieta en el helado de modo que simule la grieta dejada en la tierra por el terremoto.","Alguna preparaciones reemplazan la granadina por licor amargo, fernet o licor de menta.","La variante con viño pipeño tinto u otros tipos de vino tinto se conoce como africano."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTerremoto","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Terremoto_de_Alcorc%C3%B3n.jpg/960px-Terremoto_de_Alcorc%C3%B3n.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"DONOSTIA KULTURA","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Tomates secos en aceite","name":"Tomates secos en aceite","ingredients":["2 kg de tomate pera.","Aceite.","Un diente de ajo, cortado en rebanadas finas.","Ají molido","Hoja de laurel","Un puñado de granos de pimienta negra, al gusto.","Bastidor de malla, rejilla o bandeja.","Un par de frascos de cristal, con su tapadera, para guardar los tomates."],"steps":["Los partimos por la mitad a lo largo.","Lo ponemos en el bastidor y les aplicamos sal.","Los llevamos a un lugar donde dé el sol bastante tiempo. Por la noche hay que guardarlos, para evitar que la humedad de la noche los rehidrate.","El secado dura desde 5 a 15 días, dependiendo de la cantidad de irradiación solar, momento en el que dejarán de estar pegajosos. Tendremos unos 200 g de tomates desecados","Ponemos los tomates a hervir en un cazo con agua y un vaso de vinagre, durante 5 minutos.","Los retiramos y los ponemos a escurrir sobre un paño, durante un par de horas.","Se ponen algunos tomates en el fondo del bote y agregamos un poco de ajo, ají, orégano y se agrega una nueva capa de tomates, que volvemos a aliñar.","Una vez lleno el frasco con tomates, se echa el aceite de oliva hasta cubrirlos y lo cerramos.","Pueden durar varias semanas a temperatura ambiente o hasta 3 meses en la nevera.","Fruta seca"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTomates_secos_en_aceite","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de patatas","name":"Tortilla de patatas","ingredients":["8 huevos grandes (tamaño L ó XL)","1 kg de patatas (una patata grande por persona)","1 cebolla mediana o grande (al gusto)","1/2 litro de aceite de oliva (unos 2 vasos, para freir las patatas y la cebolla)","Sal"],"steps":["Se parte la cebolla en cuadraditos pequeños (del tamaño de una uña) y se doran en la sartén hasta que se pongan transparentes. Se retira junto con las patatas y se quita el aceite sobrante de la sartén.","En una fuente, se vierten los 8 huevos. Se les añade una pizca de sal por cada yema. Con un tenedor se baten los huevos intensamente hasta conseguir el punto de batido (el color del huevo batido es homogéneo y debe quedar una capa de espumita en la parte superior del batido). Por último, se mezclan con las patatas y la cebolla fritas en la fuente.","Pasados 7-8 minutos, veremos cuajada la tortilla. De no ser así esperamos uno o dos minutos más y procedemos a dar la vuelta a la misma usando un plato llano o utensilio similar alternativo. Se vuelca la sartén sobre el plato, y después se deja deslizar suavemente la tortilla otra vez sobre ella, para que se haga por el otro lado. Esperamos 2 minutos y tendremos la tortilla lista para servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_patatas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/e2/Bocadillo_de_Tortilla_de_patatas_-_34.jpg/960px-Bocadillo_de_Tortilla_de_patatas_-_34.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Tamorlan","licence":"CC BY 3.0"},{"title":"es:Artes culinarias/Recetas/Tortilla de fideos","name":"Tortilla de fideos","ingredients":["250 g de tallarines cocidos","8 huevos crudos","3 cucharadas de crema fresca","1/2 cebolla grande picada fina y salteada","Las hojas verdes picadas de tres cebollas de verdeo","50 g de jamón crudo en fetas y picado","100 g de jamón cocido picado o pollo cocido picado","50 g de queso rallado","Aceite de oliva para freìr","Sal y pimienta al gusto"],"steps":["Se mezclan en un bol todos los ingredientes y se reservan en la heladera por un par de horas.","Ayudados con un tenedor de dos dientes de los grandes y una cuchara o cucharón se forman nidos, o pequeños ovillos, con la preparaciòn de fideos refrigerada.","Colocar cuidadosamente en el aceite caliente.","Dorar por ambos lados y colocar sobre papel absorbente para escurrir.","Presentar en una fuente sobre hojas de lechuga y rodajas de tomate. Rociar a último momento con jugo de limòn."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_fideos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torrijas de vino y miel","name":"Torrijas de vino y miel","ingredients":["16 rebanadas de Pan","500 ml, o lo que admita de Vino","4 Huevos o los que admita","250 g de Miel"],"steps":["El pan, que debe estar asentado, se corta en rebanadas de 1 cm y medio.","Se empapa en el vino rebajado con un poco de agua, se reboza en huevo y se fríe en abundante aceite caliente.","Finalmente se empapan bien en miel caliente rebajada a partes iguales con agua y se dejan enfriar.","Torrijas de Semana Santa","Torrijas al microondas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorrijas_de_vino_y_miel","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta de manzana","name":"Torta de manzana","ingredients":["1 taza de azúcar","1 taza de harina","2 huevos","75 g de manteca","1 cucharadita de vainilla","3 cucharaditas de polvo de hornear","4 o 5 manzanas Granny Smith","Azúcar rubia","1/2 cucharadita Sal"],"steps":["Mezclar en un bowl la harina la sal y el polvo de hornear.","En otro bowl fundir la manteca y dejar enfriar un poco, agregar los huevos y la vainilla y batir ligeramente. Hecho esto ir incorporando la mezcla de harina sal y polvo de hornear poco a poco y seguir batiendo hasta integrar toda la mezcla. Nos quedará una masa pastosa que distribuiremos en una capa homogénea en una tortera enmantecada de 28 cm de diámetro.","Pelamos y sacamos el centro de las manzanas y las cortamos en gajos y las vamos colocando en forma radial en la tortera con la parte mas fina del gajo hacia abajo (un gajo al lado del otro), completada la circunferncia seguimos por otro círculo concéntrico hasta completar toda la superficie. Hecho esto espolvoreamos azúcar rubia generosamente encima de las manzanas.","Luego la llevamos a horno medio por 25 minutos aprox. o hasta que se dore la superficie","Servir fría en platos de postre."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_de_manzana","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de bacalao","name":"Tortilla de bacalao","ingredients":["Bacalao desmigado desalado.","Ajo.","Perejil fresco.","Cebolla","Aceite de oliva."],"steps":["En una con aceite de oliva ponemos los ajos, cuando estén medio fritos le ponemos el bacalao, cuando se ponga blanco lo sacamos.","Se pasa a una fuente donde batiremos los huevos.","Ponemos el batido con el bacalao en una sartén con algo de aceite y la cuajamos.","Se le espolvorea con perejil fresco."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_bacalao","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta Panj","name":"Torta Panj","ingredients":["9 claras de huevo","9 yemas de huevo","9 cucharadas de azúcar","2 cucharadas de harina","18 cucharadas de nuez molida","2 cucharadas de cacao","1 cáscara rayada de limón","1/2 lt de leche","6 cucharadas de harina","6 cucharadas de azúcar","1 cucharada de vainilla","250 g de mantequilla","2-3 cucharadas de azúcar glass","100 g de chocolates","150 g de azúcar","1 taza chica de agua","200 g de nuez molida"],"steps":["Batir muy bien las claras de huevo con el azúcar","Agregar las yemas y seguir batiendo","Agregar la harina mezclada con el cacao, la ralladura del limón y la nuez molida","Amasar y poner en una charola para hornear","Hornear a 200º C por 10 minutos","Bajar la temperatura a 180º C y hornear por otros 10 minutos.","Pasar a un trapo de cocina mojado con agua fría, enrollar, y dejar a que se enfríe.","Separar 5 o 6 cucharadas de leche, y el resto se pone a hervir","Batir las cucharadas de leche con azúcar, vainilla y harina a que no queden grumos.","Agregar a la leche que esta hirviendo y batir 2-3 minutos","Dejar que se enfríe, batiendo, ocasionalmente, para que no se haga nata.","Una vez frío, se mezcla con la mantequilla y el azúcar glas","Esta mezcla se separa en 2 partes; en una agregar y mezclar el chocolate molido","Poner a hervir, al agua con el azúcar, de 2 a 3 minutos","Agregar la nuez y se cocina 1 o 2 minutos más","Dejar enfriar","Una vez fría, desenrollar la base del pastel y untar el Relleno 1 (el que no tiene chocolate)","En la mitad poner el Relleno 2, volver a enrollar y dejar 20 minutos en el refrigerador","Una vez fría, se le unta, como betún, el Relleno 1 (el que tiene el chocolate) y listo!!"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_Panj","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tomaticán Cuyano","name":"Tomaticán Cuyano","ingredients":["0.5 kg de tomate","0.5 kg de cebolla","2 huevo","pan rallado","sal","pimienta","aceite"],"steps":["En una sartén rehogar las cebollas picadas, con un poquito de aceite de oliva.","Incorporar el tomate, pelado y cortado en cubitos.","Salpimentar.","Cocinar suavemente dos minutos y agregar los huevos batidos.","Cocinar cinco minutos mas, agregar una cucharada de pan rallado para espesar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTomatic%C3%A1n_Cuyano","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortellini a la crema","name":"Tortellini a la crema","ingredients":["100 g de champiñones","1/2 limón sin semilla","30 g mantequilla","500 g de tortellini","60 g de queso parmesano","50 cl nata espesa o crema entera","1 pizca de canela en polvo","1 pizca de sal","1 pizca de pimienta recién molida"],"steps":["Limpiar y cortar los champiñones. Rociarlos con el limón","Derretir la mantequilla en la sartén. Aparte escurrir los champiñones y cocerlos en la sartén con mantequilla durante 5 minutos","Poner a hervir agua ligeramente salada, verter los tortellini y hervir durante 8 min aproximadamente mientras rallar el queso parmesano y agregar 30 g a los champiñones sazonar con pimienta, agregar la nata y cocer a fuego lento hasta reducir y tome una consistencia espesa agregar media cucharadita de canela y mezclar","Escurrir el tortellini y agregarle la salsa de champiñones, remover y espolvorear el resto del parmesano y servir"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortellini_a_la_crema","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta del lunes de Quasimodo","name":"Torta del lunes de Quasimodo","ingredients":["cantidad necesaria de Ajonjolí","cantidad necesaria de Anís","1 unidad de Limón","cantidad necesaria de Almendra","cantidad necesaria de Canela","1 medida de Masa de pan","1 medida de Aceite","¼ medida de Azúcar"],"steps":["el anís y el limón en el aceite.","Dejar macerar la preparación durante un día.","Triturar las almendras junto con la canela y las demás especias.","Mezclar el aceite aromatizado con las almendras trituradas, las especias y el azúcar.","Extender la masa sobre un cuadrado de aproximadamente 20 × 20 cm de papel de estraza untado con aceite.","Verter la mezcla sobre la masa.","Espolvorear ajonjolí y azúcar por la superficie.","Hornear hasta que la torta esté bien cocida y dorada.","Dejar enfriar antes de servir o utilizar como base para el hornazo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_del_lunes_de_Quasimodo","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de pan rallado","name":"Tortilla de pan rallado","ingredients":["4 huevos","1 diente de ajo","25 g de pan rallado","Perejil","Sal","Aceite de oliva"],"steps":["Se baten los huevos añadiéndoles sucesivamente el ajo y el perejil muy picados.","Se agrega el pan rallado procurando que quede una mezcla homogénea.","Se cocina la tortilla a fuego lento sobre una con unas gotas de aceite para que no se pegue.","Se puede decorar con pequeñas rodajas de tomate o en forma similar, algo no demasiado sofisticado. La manera habitual de servirla es en forma de torta.","Batiendo por separado en primer lugar las claras y añadiendo posteriormente las yemas se consigue una tortilla más esponjosa.","La cantidad de pan rallado a añadir al huevo batido se puede modificar a gusto de los comensales. Más cantidad procurará una tortilla más concentrada, mientras que con menos pan rallado quedará una tortilla más ligera."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_pan_rallado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8b/Tortilla_de_pan_rallado.jpg/960px-Tortilla_de_pan_rallado.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Daniel Capilla","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tortada","name":"Tortada","ingredients":["Bicochuelo","6 huevos","almendras molidas (250 g)","azúcar (170g)","maicena (15 g)","ralladura de limón","Almíbar:","2 vasos de agua (500 g)","Azúcar (170g)","2 cortezas de limón","Brandy, ron o mistela","Un palo de canela","Merengue italiano:","Cuatro claras de huevo","150 a 200 g de azúcar."],"steps":["Se baten a punto de nieve las claras y se añade la mitad del azúcar y la rayadura de limón.","Asimismo, se baten aparte las yemas en otro bol y se le añaden la otra mitad del azúcar.","En un bol se añade la maicena a la almendra molida.","Se mezclan las yemas con claras, añadiendo la almendra con maicena.","Se pone la masa en un molde enaceitado, para que no se nos pegue al hornearla y con papel de hornear.","Precalentar a máxima temperatura y en el momento de meter la tarta bajarlo a 180ºC. Mantenerla durante 45 minutos sin abrir la tapa del horno, cuando esté dorada.","Mientras tanto se hace el almíbar calentado el azúcar y el agua, añadiéndosele las cortezas del limón. Una vez tibio, se moja el bizcocho cuando esté acabado, repartiéndolo poco a poco con el cazo o a cucharadas.","Posteriormente, se le da la vuelta y se adorna con merengue italiano. El merengue se extiende y alisa con un cuchillo largo o y se adorna al gusto con . Finalmente, se ponen las cerezas.","El almíbar no debe hervir más de diez minutos.","No abrir la puerta el horno hasta que esté acabado.","La fruta que se utiliza para adornar suele ser cerezas en almíbar o confitadas.","Decoración de tartas"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortada","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta de sardinas","name":"Torta de sardinas","ingredients":["6 sardinas saladas","500g masa de pan","125g aceite de oliva virgen extra"],"steps":["La víspera se cortan las sardinas y se dejan macerar en el aceite durante toda la noche.","En el momento de la preparación se incorporan las sardinas y el aceite a la masa de pan y amasamos extendiéndola en una placa de horno con un grosor de un dedo.","Dejar reposar en un lugar templado hasta que doble el volumen.","Hornear a 180º hasta que se dore la torta."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_de_sardinas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de acelgas o espinacas al microondas","name":"Tortilla de acelgas o espinacas al microondas","ingredients":["200 gr hojas de acelgas o espinacas","1 patata, opcional.","2 ajos","4 huevos","1 cda tómate triturado o pasado por el raspador.","1 cta pimienta molida","1 cta albahaca","1 cta romero","1 cta tomillo","1 vasito leche, opcional","Aceite de oliva","Sal"],"steps":["Limpiamos las hojas de acelga y las troceamos, pelamos los ajos y los cortamos en láminas y los ponemos en un bol.","Cascamos los huevos, los introducimos en un bol o envase apto para microondas y les ponemos una pizca de sal, el tomate, y las especias y los batimos.","Introducir la verdura en el bol y remover todo. Lo ponemos en el microondas 15 minutos a 560 W."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_acelgas_o_espinacas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torrijas al microondas","name":"Torrijas al microondas","ingredients":["Pan de días anteriores, hasta 3 días antes (si no tenemos, se puede sustituir por pan de molde).","1 Huevo batido.","75 ml de leche, puede ser vegetal, a la que se le añadido la piel de medio limón y canela.","Azúcar 30 g.","Canela.","Aceite vegetal (preferentemente, AOVE) 5 g."],"steps":["Se corta en pan en cuatro rodajas de 2 cm de grueso","Mezclamos la leche con la mitad el azúcar y la ponemos 30 segundos a 3 minutos en el microondas.","Añadimos el huevo, removemos y ponemos la mezcla en un recipiente para que las rodajas la vayan empapando por los dos lados (unos 15 minutos).","Se extiende el aceite por un recipiente apto para microondas y se pone en el microondas de 2 a 5 minutos.","Se saca, se espolvorea con azúcar y se pone otros 5 minutos en el microondas.","Si se desea, se añade para más melosidad un poco de miel o almíbar directamente sobre la torrija ya cocinada.","Servir.","Tapa el recipiente: Al cocinarlas, cubre el plato con papel film o una tapa apta para microondas. Esto retiene el vapor y crea una textura más cremosa, evitando que se resequen.","No te pases de tiempo: Por lo general, 2 minutos a 800W son suficientes. Cocinar de más resultará en torrijas secas.","Enlecha bien el pan: Asegúrate al empapar que el pan absorba la mayor cantidad de leche posible antes de meterlas al microondas.","Torrijas de Semana Santa","Torrijas de vino y miel"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorrijas_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de cebolla y calabacín","name":"Tortilla de cebolla y calabacín","ingredients":["Calabacín con piel. Podemos cortarlo en rodajas con un cuchillo o con la .","1 Cebolla, sin piel y partida por la mitad y luego cortada en / tiritas. (podemos hacerla, si nos gusta más así, en .)","1 ajo pelado y cortado en rodajas.","5 huevos","2 cucharadas de aceite de oliva.","1/4 de cucharadita de sal."],"steps":["Ponemos en una sartén el aceite, la cebolla y el calabacín, a fuego fuerte, hasta que se pochen y se vuelva transparente la cebolla, mientras vamos removiendo todo el rato.","En ese momento (unos 7 minutos aprox. desde que comenzamos) podemos añadir el diente de ajo.","Calentamos por unos 5 minutos más, mientras seguimos removiendo.","Añadimos la sal cuando la verdura comience a dorarse y apagamos el fuego.","Batimos los huevos y los echamos en la sartén, mezclándolos con la verdura. Vamos moviendo un poco con una espatula de madera, sobre todo en los bordes, para que no se pegue. Una vez que la sartén está caliente la tortilla se cuaja a fuego constante, generalmente a fuego medio.","Cuando esté cuajada, se le da la vuelta con una tapa.","La dejamos en la sartén, hasta que han cuajado los bordes.","Sevir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_cebolla_y_calabac%C3%ADn","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortas de azúcar de Alpuente","name":"Tortas de azúcar de Alpuente","ingredients":["3 huevos","1 cuarto de azúcar","un cuarto de litro de aceite de oliva","medio litro de leche caliente","ralladura de un limón","un sobre de gaseosa","levadura fresca","800 gr de harina","sal"],"steps":["Batimos los huevos con el azúcar y añadimos el aceite, la leche caliente y una pizca de sal.","Incorporamos el resto de los ingredientes: ralladura de limón, gaseosa, levadura y harina.","Amasamos todo y cuando la textura de la masa lo permita hacemos dos bolas medianas que aplastaremos para que queden unos círculos finos.","Horneamos a 180º hasta que estén doradas.","Al sacarlos del horno espolvoreamos de azúcar."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortas_de_az%C3%BAcar_de_Alpuente","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta de yuca","name":"Torta de yuca","ingredients":["1.36 kg de yuca cruda","2.5 ml de canela en polvo","2.5 ml de pimienta negra","2.5 ml de nuez moscada","60 ml de mantequilla fundida o aceite de coco","180 ml de azúcar moreno","720 ml de leche evaporada sin azúcar o leche de coco"],"steps":["Pele y ralle la yuca.","Precaliente su horno a 180 grados Celsius.","Mezcle la yuca rallada con todos los otros ingredientes. Revuélvalos.","Hornee la torta de yuca por 60 minutos."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_de_yuca","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta de almendra de Emilia de Potries","name":"Torta de almendra de Emilia de Potries","ingredients":["6 huevos frescos.","250 g de azúcar.","250 g de almendra molida.","1 cucharada de harina de trigo, de la utilizada para repostería.","1 sobre de levadura en polvo.","Ralladura de la piel de un limón."],"steps":["1 bol.","1 rallador.","1 espátula.","1 molde para hornear."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_de_almendra_de_Emilia_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Torta de naranja de Encarna de Potries","name":"Torta de naranja de Encarna de Potries","ingredients":["8 huevos frescos.","500 g de azúcar.","500 g de harina de trigo.","1 sobre de gaseosas para repostería.","1 sobre de levadura en polvo.","Ralladura de la piel de un limón.","dos naranjas troceadas","medio vaso de aceite de oliva"],"steps":["2 bol.","1 cuchillo.","Tabla de cortar.","1 rallador.","1 espátula.","1 molde para hornear."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTorta_de_naranja_de_Encarna_de_Potries","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Verdinas con langostinos","name":"Verdinas con langostinos","ingredients":["Fabes verdinas (500 g)","Langostinos (24 unidades)","Cebolla (½ unidad + 1 trozo grande)","Ajo (2–3 dientes)","Aceite de oliva","Tío Pepe (1 chorro)","Pimentón dulce (1 cucharilla)","Azafrán (unas hebras)","Laurel","Sal","Salsa americana (1 vasito)","Fumet de pescado (opcional)"],"steps":["Poner en remojo las fabes verdinas desde la víspera.","Cocerlas en agua fría que las cubra ligeramente, con un chorro de aceite de oliva, una hoja de laurel, un diente de ajo y un trozo de cebolla.","Romper el hervor tres veces añadiendo agua fría (o fumet de pescado frío).","Espumar y añadir el azafrán deshecho.","Limpiar los langostinos retirando las barbas y lavarlos.","Sofreír en aceite de oliva el ajo y la cebolla restante picados muy finos.","Añadir los langostinos, rehogar unos minutos, incorporar el pimentón y un chorro de Tío Pepe. Sazonar y reservar.","Cuando las fabes estén cocidas, añadir el sofrito de langostinos y el vasito de salsa americana.","Cocer todo junto durante 10–15 minutos y rectificar de sal.","Retirar del fuego y dejar reposar antes de servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FVerdinas_con_langostinos","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Veloute","name":"Veloute","ingredients":["Mantequilla","Harina","Caldo de verduras","Caldo depollo","Caldo de pescado","Pimienta blanca","Oporto","Madeira","Jerez","Champiñones","Hierbas aromáticas","Chalotas","Cebolla"],"steps":["Preparar un blanco o rubio, mezclando mantequilla y harina.","Añadir poco a poco el caldo elegido (verduras, pollo, pescado o carne), removiendo para evitar grumos.","Incorporar pimienta blanca al gusto.","Aromatizar con un chorrito de Oporto, Madeira o Jerez si se desea.","Se puede enriquecer con champiñones, hierbas aromáticas, chalotas o cebolla según preferencia.","Cocinar a fuego medio hasta obtener una salsa suave y homogénea."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FVeloute","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/0/08/Palo_Cortado-steamed_langoustine%2C_bisque_veloute_and_Jerez_caramel_%2815686790239%29.jpg/960px-Palo_Cortado-steamed_langoustine%2C_bisque_veloute_and_Jerez_caramel_%2815686790239%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"City Foodsters","licence":"CC BY 2.0"},{"title":"es:Artes culinarias/Recetas/Urta a la roteña","name":"Urta a la roteña","ingredients":["1 urta de 1 kg o más","250 g de cebolla","250 g de tomate","1 pimiento verde","1 pimiento rojo","3 dientes de ajo","¼ litro de aceite de oliva","1 limón","1 hoja de laurel","Pimienta en grano","1 cucharada de vinagre","Nuez moscada","Sal"],"steps":["Limpiar y descamar la urta, hacer cortes transversales en los lomos.","Preparar una cazuela para horno con fondo de aceite, ajos picados, cebolla y tomates en rodajas, pimientos troceados, hoja de laurel, sal y pimienta.","Colocar la urta encima y rociar con zumo de limón y un picadillo de tomate, pimientos y cebolla.","Añadir aceite, pimienta en grano y nuez moscada.","Hornear aproximadamente 20 minutos por kilo de pescado, rociando con su jugo y unas gotas de limón durante la cocción.","Servir caliente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FUrta_a_la_rote%C3%B1a","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/59/Urta.jpg/960px-Urta.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Tortilla de verduras","name":"Tortilla de verduras","ingredients":["3 huevos","3 cucharadas de harina o maizena","1/2 cebolla","1 tomate","1/4 cucharada de aceite","Sal y pimienta","Berenjena","Espinaca","Acelga"],"steps":["Batir los huevos en un , agregar la cebolla y el tomate bien picados, remover para unir los ingredientes.","Añadir a la mezcla las verduras en el mismo tazón.","Diluir la harina en un poco de agua y añadir a la mezcla.","Agregar sal y pimienta al gusto.","En un se calienta aceite y al estar caliente se agrega toda la mezcla."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_verduras","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/a/ae/Tortilla_de_patata_y_verduras_%28paisana%29.jpg/960px-Tortilla_de_patata_y_verduras_%28paisana%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge Díaz","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Tzic de venado","name":"Tzic de venado","ingredients":["Kilo y medio de pierna o brazo de venado cocido (Puede sustituirse por la misma cantidad de falda de res)","2 Manojos de rábano","2 Manojos de cilantro seco","100g de cebolla blanca","6 naranjas agrias","Hojas de orégano seco, Hojas de plátano, Sal y pimienta al gusto."],"steps":["Paso uno: Se envuelve el venado o la res (previamente cocidos) en hojas de plátano, con sal, pimienta y orégano en hoja, luego se tapa bien y se hornea durante aproximadamente 15 minutos o hasta que la hoja se seque.","Se deshebra la carne muy fina y se le agrega el rábano, cilantro y cebolla ya picados en forma de cuadritos muy finos.","Se agrega el jugo de 4 naranjas agrias (Pelándolas antes de exprimirlas para evitar que quede amargo y se sazona con sal. Se deja reposar dentro del refrigerador, moviéndolo regularmente.","Se sirve frío o acompañado de un cuarto de naranja agria pelada."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTzic_de_venado","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/2/28/Tzic_ti%C2%B4kej.jpg/960px-Tzic_ti%C2%B4kej.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Jorge F. Victoria Puerto","licence":"CC0"},{"title":"es:Artes culinarias/Recetas/Uvas en aguardiente","name":"Uvas en aguardiente","ingredients":["Uvas de corazón de carril.","Aguardiente dulce.","Botella de boca ancha."],"steps":["Lavamos las uvas y con unas tijeras las vemos cortando conservando el rabillo.","Se van metiendo en la botella.","Se rellena de aguardiente."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FUvas_en_aguardiente","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla francesa con queso","name":"Tortilla francesa con queso","ingredients":["3 huevos","2 lonchas de queso"],"steps":["Partimos los huevos por la mitad para que puedan salir tal como esta dentro.","Batimos los huevos con un tenedor durante unos segundos.","Las lonchas de queso son las que vienen en cuadradillos en un paquete. Se mete cuando esta friendo el huevo y se deja que se fría todo.","Echamos ya todo en la sartén y la ponemos a freír.","Hay que poner muy poco aceite.","La sartén debe de ser del tamaño que quieres que sea la tortilla francesa que quieres hacer."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_francesa_con_queso","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Té de limón con agua de coco","name":"Té de limón con agua de coco","ingredients":["3 tazas de agua","3 ramas de té de limón","1 taza de agua de coco","1/2 taza de azúcar","2 cucharadas de jugo de limón","1/2 taza de agua","1 taza de azúcar","1 gota de colorante vegetal verde para alimentos"],"steps":["Hervir el té de limón en el agua hasta que se haya preparado una infusión","Mezclar el agua de coco con el azúcar","Preparar por separado el jarabe de limón, mezclando el jugo de limón, el agua y el azúcar. Calentar hasta que tenga la consistencia de un jarabe y agregar el colorante vegetal verde.","Verter el té de limón en un vaso, agregar el agua de coco endulzada y un poco de jarabe de limón"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FT%C3%A9_de_lim%C3%B3n_con_agua_de_coco","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Vampiro (bebida)","name":"Vampiro (bebida)","ingredients":["Refresco de naranja con gas","Granadina","Tequila","Se añade el refresco de naranja, un poco de granadina y se agrega el hielo."],"steps":["Se añade tequila, hasta un poco menos de la mitad del vaso.","Se añade el refresco de naranja, un poco de granadina y se agrega el hielo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FVampiro_(bebida)","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Trufas","name":"Trufas","ingredients":["400 gr de Cobertura de Chocolate Semi Amargo.","150 ml crema","100 gr de mantequilla sin sal, a temp. ambiente pomada","½ cucharadita de esencias, como Ron, Naranjas, almendras","Chocolate Granulado"],"steps":["Picar el chocolate en trozos pequeños.","Calentar la crema hasta que hierva y vaciar sobre el chocolate.","Esperar unos segundos y luego revolver hasta tener una mezcla homogénea. Agregar la mantequilla pomada y revolver hasta integrar bien.","Agregar la esencia a elección, revolver hasta homogeneizar.","Dejar que endurezca en el refrigerador, lo suficiente para ser trabajada.","Hacer pelotas y pasar por el chocolate.","Mantener refrigeradas, sacarlas 30 minutos antes de degustarlas para que la crema de chocolate esté suave."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTrufas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/8/8a/Cultura_de_Trufas_-_Zagrilla_%286227564503%29.jpg/960px-Cultura_de_Trufas_-_Zagrilla_%286227564503%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Luis Eduardo P Tavares","licence":"CC BY-SA 2.0"},{"title":"es:Artes culinarias/Recetas/Turrón de chocolate","name":"Turrón de chocolate","ingredients":["Chocolate 250 gr","Manteca de cerdo, 50 gr","Cereales, 70 gr","Un bol o recipiente","Microondas","Moldes de silicona u otro material"],"steps":["Se echan todos los ingredientes en el bol.","Poner a máxima potencia y durante dos minutos la mezcla.","Sacar del microondas y remover hasta deja una mezcla homogénea.","Echar la mezcla en los recipiente y dejar enfriar en un frigorífico."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTurr%C3%B3n_de_chocolate","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/7/79/Turr%C3%B3n_de_man%C3%AD_Arcor_con_chocolate.jpg/960px-Turr%C3%B3n_de_man%C3%AD_Arcor_con_chocolate.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Just a Man","licence":"CC BY 4.0"},{"title":"es:Artes culinarias/Recetas/Tortitas de papa","name":"Tortitas de papa","ingredients":["1,5 kg de Papa","½ taza de Arroz","1½ tazas de Pan molido","2 cucharadas de Fécula de maíz","3 unidades de Clara de huevo","3 unidades de Yema de huevo","1 pizca de Levadura química","cantidad necesaria de Sal","cantidad necesaria de Aceite"],"steps":["Cocer las papas en una olla con agua hasta que estén tiernas.","Hervir el arroz durante aproximadamente 20 minutos y escurrir.","Pelar las papas cocidas y triturarlas hasta obtener un puré.","Mezclar el puré de papa con el arroz cocido.","Añadir las yemas, la fécula de maíz, la levadura química y la sal.","Batir las claras a punto de nieve e incorporarlas a la mezcla.","Agregar el pan molido y mezclar hasta obtener una masa espesa.","Dejar reposar la masa durante 5 minutos.","Calentar aceite en una sartén.","Formar pequeñas bolas de masa y aplastarlas hasta obtener discos de grosor medio.","Freír las tortitas hasta que estén doradas por ambos lados.","Escurrir sobre papel absorbente antes de servir.","Puede añadirse queso o verduras picadas al momento de formar las tortitas.","El aceite debe cubrir suficientemente las tortitas para lograr una cocción uniforme.","Se pueden servir acompañadas de lechuga, jitomate, aguacate y limón."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortitas_de_papa","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/4/4d/Tortitas_de_papa.jpg/960px-Tortitas_de_papa.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Wotancito","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Tortilla de patatas al microondas","name":"Tortilla de patatas al microondas","ingredients":["1 cebolla, cortada muy fina en juliana, de forma opcional.","Opcionalmente, unos dientes de ajo picados.","3-4 patatas, que las pelaremos y cortaremos primero en rodajas muy finas y luego dividiremos las rodajas en trozos, de forma que sean un poco más pequeños los que suelen tener las patatas fritas.","5-6 huevos.","Aceite de oliva, 3 cucharadas.","Sal, al gusto."],"steps":["Ponemos la cebolla y los ajos en un recipiente apto para microondas, se añade la sal y el aceite y se le pone la tapa (o bien el papel film) y se lleva al microondas a máxima potencia durante 1 1/2- 2 minutos.","Se añaden las patatas. Las patatas no se agregan de una sola vez, sino en tres partes iguales.","Ponemos la primera capa en la base del recipiente, se añade sal y un poquito de aceite. Y se hace igual con las otras dos capas.","Se tapa y se lleva al microondas a máxima potencia durante 10 minutos a máxima potencia (800W).","Sacamos el recipiente y lo volvemos a meter por otros 10 minutos. Probamos y si les faltara estar más blandas, las metemos unos minutos más.","Se baten los huevos (se puede echar un poquito de sal al gusto) y se añaden poco a la mezcla con las patatas, removiendo cada vez.","El recipiente se pone en el microondas por 7 minutos a máxima potencia.","Utilizando un cuchillo, se despega de las paredes del recipiente, para ponerla en un plato.","Si se desea, se puede poner en el grill del microondas, para dorarla, durante 5 minutos.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_patatas_al_microondas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tortilla de patatas parcialmente al microondas","name":"Tortilla de patatas parcialmente al microondas","ingredients":["1 cebolla, cortada muy fina en juliana.","3-4 patatas (dependiendo de lo grande que sean las patatas y de cómo vaya a ser nuestra tortilla), peladas y cortadas en rodajas muy finas.","5-6 huevos.","Aceite de oliva, 3 cucharadas.","Sal."],"steps":["Ponemos la cebolla en un recipiente apto para microondas, se añade la sal y el aceite y se le pone la tapa (o bien el papel film) y se lleva al microondas a máxima potencia durante 4 minutos.","Se añaden las patatas, sal y removemos. Se tapa y se lleva al microondas a máxima potencia durante 5 minutos.","Se agrega un poco de sal y removemos de nuevo y se ponen otros 5 minutos.","Repetimos el mismo ciclo otra vez más.","Se pone un poco de sal en los huevos, se baten y se añaden a la mezcla.","Se pone en la sartén hasta que cuaje, se le da la vuelta y se cocina por el otro lado.","Servir."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTortilla_de_patatas_parcialmente_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Tzatziki","name":"Tzatziki","ingredients":["1½ tazas de yogur","4 dientes de ajo, picados","1 Cucharada de eneldo (sub. ¼ cucharada de estragón si no hay eneldo disponible)","2 cucharadas de aceite de oliva","4 Cucharadas de jugo de limón (opcional, normalmente no se usa)","2 pepinos pequeños, cortados en cubos","Sal, para secar el pepino","Pimienta blanca, a gusto (opcional, normalmente no se usa)","Sal, al gusto"],"steps":["Escurrir el yogur en un colador o en una gasa durante unas 3 horas antes de usarlo, junto con el pepino escurrido y la sal para eliminar aún más la humedad.","Combinar el yogur, el ajo, el aceite de oliva y el jugo de limón en un recipiente, cubrirlo y refrigerarlo durante 1 hora o más.","Después de refrigerar, agregue eneldo y pepino en el bol y mezclar con un batidor hasta que esté suave.","Añada pimienta y sal a gusto.","Es ideal para los girasoles, las pitas, las ensaladas, el cordero, como salsa, o para cualquier cosa en la que quiera una salsa fresca y sabrosa."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FTzatziki","country":"Greece","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Wantán frito","name":"Wantán frito","ingredients":["1/2 k de Pasta Wantán","250 g de Carne (Res, Cerdo, Ave o Mariscos)","2 cebolla china","Ajinomoto","Sal y pimienta al gusto","Azúcar Rubia","Salsa de Tomate (Ketchup)","Canela entera","Vinagre tinto","Salsa de Soya (sillao)","Ají amarillo","Limón peruano","Chuño (Harina de papa Helada)"],"steps":["Sobre una tabla de picar y con la ayuda de un machetito o cuchillo moler la carne junto con un poco de cebollita china, luego aplicar la sal, glutamato monosódico y pimienta negra molida al gusto, luego de haber mezclado bien colocar en un recipiente.","Posteriormente en una sartén con abundante aceite procedemos a freírlos con cuidado ya que no les toma mucho tiempo estar dorados, sacarlos y escurrirlos bien si es posible dejarlos reposar sobre servilletas o papel toalla para que drene todo el aceite posible.","En una cacerolita poner un poco de agua muy azucarada, rajas de canela entera, salsa de tomate generosamente(ketchup), un chorrito de vinagre tinto y de salsa de soya (sillao); ponerlo a hervir.","En caliente verter esta salsa en uno(s) recipientes apropiados para su aplicación excluyendo la canela."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FWant%C3%A1n_frito","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/6/6f/Noia_64_apps_energy.png?utm_source=es.wikibooks.org&utm_campaign=imageinfo&utm_content=thumbnail_unscaled","credit":"Wikimedia","licence":"LGPL","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Wonderful Sweet","name":"Wonderful Sweet","ingredients":["6 huevos.","½ lata de crema de leche.","1 ½ lata de azúcar blanco.","1 ½ lata de harina","1 pizca de sal","½ cucharadita de levadura en polvo.","½ litro de leche entera.","50g deharina de maíz.","azúcar blanco, al gusto.","vainilla al gusto.","chispas de chocolate."],"steps":["Coloque la leche en una a fuego lento, reserve un vaso.","Agréguele el azúcar y la vainilla.","Diluya la harina en la leche reservada, añada la mezcla a la que hay en el fuego y con un hasta obtener una crema no muy espesa.","Separe las yemas de las claras y bata estas a punto de merengue, agregue el azúcar despacio, hasta que quede duro el merengue.","Incorpore las yemas, la sal, la levadura y continúe mezclando.","Le añade la harina y mezcle hasta que se haya incorporado.","Agregue la crema de leche y con una cuchara de madera, mézclelo suavemente.","Unte una con manteca y harina.","Vierta la mezcla en la , póngala al fuego y tápela. Debe estar a fuego lento para que no se queme.","Déjela 45 minutos y después introduce una y si no sale sucia es que ya está.","Saque la masa de la y la coloque en un plato, vierta encima la crema y esparza las chispas de chocolate, al gusto."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FWonderful_Sweet","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/d/da/The_wonderful_new_rose_hoosier_beauty_%2816202904087%29.jpg/960px-The_wonderful_new_rose_hoosier_beauty_%2816202904087%29.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Ella V. Baines (Firm); Henry G. Gilbert Nursery and Seed Trade Catalog Collection.","licence":"Public domain"},{"title":"es:Artes culinarias/Recetas/Zarangollo","name":"Zarangollo","ingredients":["1 kg de calabacines","2 cebollas medianas","3 patatas normales","4 huevos","sal"],"steps":["Se corta todo en rodajas muy finas.","Se en abundante aceite de oliva, desmenuzándolo bien hasta que esté tierno.","Se añade sal al gusto y se mezcla finalmente con huevo batido.","Se le puede añadir también pimienta y orégano"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FZarangollo","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Zarangollo_estilo_Hell%C3%ADn.jpg/960px-Zarangollo_estilo_Hell%C3%ADn.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"El Mono Español","licence":"CC BY-SA 4.0"},{"title":"es:Artes culinarias/Recetas/Yemas","name":"Yemas","ingredients":["12 yemas de huevo.","180 gramos de azúcar.","1 ramita de canela.","1/2 corteza de limón","100 gramos de azúcar glass"],"steps":["Poner en una olla 10 cucharadas de agua, el azúcar y la canela. Hacer almibar punto bolita (es el que, tomando un poco entre los dedos, se puede formar una bolita).","Batir en un recipiente las 11 yemas, el huevo entero y la ralladura. Cuando el almíbar esté a punto, incorporar el batido y seguir cociendo, batiendo sin cesar, hasta que las yemas estén cuajadas. Retirar del fuego y volcar la masa sobre una superficie espolvoreada con azúcar.","Trabajar la masa hasta hacer un rollo largo en forma de cordón grueso, espolvorearlo con azúcar glas. Cortarlo en 24 trozos iguales.","Formar las yemas con las manos, rebozarlas con más azúcar y colocarlas en papel para minimadalenas (también llamados pirotines) o envolverlas en papel celofán.","Dejar enfriar la masa una vez preparada antes de hacer el rollo largo."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FYemas","country":"Spain","sourceLanguage":"es","photo":"https://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Sierra_de_Yemas.JPG/960px-Sierra_de_Yemas.JPG?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=thumbnail","credit":"Xemenendura","licence":"CC BY-SA 3.0"},{"title":"es:Artes culinarias/Recetas/Zumo de patata cruda","name":"Zumo de patata cruda","ingredients":["2-3 Patatas para un vaso de zumo.","Opcionalmente, limón o manzana, zanahoria, apio u otra al gusto."],"steps":["Se ha de limpiar muy bien los brotes de la patata, porque pueden contener una sustancia nada beneficiosa para el organismo (solanina).","Después hay que quitarles la piel y cortarlos en trozos de cuarto de patata o menos.","Se puede añadir el zumo de limón o de manzana u otra fruta.","Hay que tomar el zumo rápido, porque se oxida muy pronto.","Es ideal para tomarlo en ayunas, por la mañana nada más levantarnos y así poder tomar el resto del desayuno más adelante."],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FZumo_de_patata_cruda","country":"Spain","sourceLanguage":"es","pageImageChecked":true},{"title":"es:Artes culinarias/Recetas/Yuca al microondas","name":"Yuca al microondas","ingredients":["Yuca","1 vaso de agua","1/2 vaso de aceite de oliva","3 dientes de ajo, picados","Un trozo o capa de cebolla","1 limón","Sal o pimienta"],"steps":["Se corta la yuca por la mitad (a lo ancho), para tener un trozo de unos 6-7 cm de largo aprox. y se pela.","Se parte por la mitad a lo largo y se quita la hebra negra.","Se parte en trocitos y se mete en el envase apto para microondas, al que se le ha añadido el agua, la cebolla y la sal o pimienta, durante","Mientras, para el aliñado, mezclamos con una cuchara el zumo de limón y los ajos picados al aceite.","Colocamos la yuca en un plato y la aliñamos. También le podemos añadir , mahonesa...","Servir"],"url":"https://es.wikibooks.org/wiki/Artes_culinarias%2FRecetas%2FYuca_al_microondas","country":"Spain","sourceLanguage":"es","pageImageChecked":true}]